March  14
Paul Erlich's Birthday
 
  Paul Ehrlich was a German scientist who coined the term "chemotherapy" and popularized the concept of a "magic bullet" (chemicals injected into the blood to fight various diseases). He postulated that if a compound could be made that selectively targeted a disease causing organism, then a toxin for that organism could be delivered along with the agent of selectivity. In this way, a "magic bullet" would be created that killed only the organism targeted.

Early in his career, Ehrlich contracted tuberculosis and moved to Egypt for two years where the climate helped cure his infection. After his return to Germany, he worked on a cure for sleeping sickness. He is also credited for developing an antitoxin for diphtheria for which he shared the Nobel Prize for Medicine with Ilya Ilyich Mechnikov.

However, Ehrlich may be best known for his development of salvarsan (also called arsephenamine and Ehrlich 606), the first effective treatment for syphilis. His work stimulated research that led to the development of sulfa drugs, penicillin, and other antibiotics.

  

Paul Ehrlich

The discovers of the frits effective treatment for syphilis was immortalized in the biopic Dr. Ehrlich and the Magic Bullet (1940) in which Ehrlich was portrayed by Edward G. Robinson who claimed that this was his favorite role. In 1940, a serious film about syphilis was a daring gamble by Warner Brothers. Venereal disease was not a topic discussed in polite society. However, the film was graced by an exceptional cast and performances, an outstanding script cowritten by John Huston that was nominated for an Academy Award, peerless cinematography by James Wong Howe, and sensitive direction by William Dieterle.

What could be a more appropriate way to commemorate the birthday of the developer of a cure for syphilis than to end the meal with the British classic dessert, Spotted Dick.
 

  

Spotted Dick

Spotted dick is a steamed pudding with raisins or currants which give it a spotted appearance.  It is a popular dessert in the United Kingdom and Canada.  Another ingredient in spotted dick is beef suet which is raw fat found around the loins and kidneys.  Specialty butcher shops often carry it, and it can occasionally be found in the freezers of some upscale grocery stores. One can always ask a butcher to order it. Store the suet in the freezer until ready to use.  Suet is also an ingredient in traditional Steak and Kidney Pudding and a popular bird food.

According to The Times of London, sales of  canned Spotted Dick have plummeted in recent years. In 1991, the British Tesco supermarket chain conducted a survey and found that shoppers were embarrassed to be seen purchasing the product or asking for it by name. Efforts to change it's name to Spotted Richard failed  Although there are several brands of canned Spotted Dick, Heinz apparently has cornered most of the British dick market and the pudding may be one of the more infamous members of the Heinz 57 family.

Spotted Dick is also one of the mutinous pirates in Muppet Treasure Island  which could be a creative attempt by Tesco at subliminal marketing of the tasty pudding to kids.		  

 
 
Special Equipment
 
Parchment paper
Wok		 Bamboo steamer
 

Ingredients
 
1&1/2 cups flour
1&1/2 tsp baking powder
1/2 cup sugar
1 TB grated fresh ginger
2 cups fresh breadcrumbs

 

 1 cup raisins
1&1/2 cups grated suet
2 tsp grated lemon zest
2 eggs, slightly beaten
2/3 cup milk

 		  
Instructions
 		  
  1. Sift the dry ingredients including the sugar, into a large bowl.
  2. Add the breadcrumbs, raisins, suet, grated ginger and lemon rind, mixing with a wooden spoon, thoroughly.
  3. Combine the egg and the milk and add to the dry ingredients, mixing together well, adding a little more milk if necessary, then set aside for 5 minutes.
  4. lay a sheet of parchment paper on the work surface and for the pudding mixture into a roll shape, about 8 inches long.
  5. Roll the pudding in the paper and fold up the ends (do not wrap it too tight as it has to expand as it cooks).
  6. Wrap the roll in a clean tea towel, and put in the top of a bamboo steamer, placed over a wok filled one third full of simmering water.
  7. Cover and allow to simmer for 1&1/2 hours, being careful not to let it boil dry (add  water as needed).
  8. Unmold the pudding onto a serving plate, cut into slices and serve with custard sauce.

Serves 6

  

Custard Sauce
(Crème Anglaise)

Special Equipment
 
A fine medium-sized strainer
Stainless steel bowl
 
 

Ingredients
 

  

2 cups half and half cream
2 tsp vanilla extract
 

1/3 cup  granulated white sugar
5 large egg yolks
 
Instructions
 
  1. Stir sugar and yolks together in a stainless steel bowl with a wooden spoon until well blended.
  2. Heat cream in a small saucepan just to the boiling point.  Remove from heat and whisk a few tablespoons of the cream into the yolk mixture.  Gradually add the remaining cream, whisking constantly.
  3. Pour this mixture into a medium sized saucepan and, gently heat the mixture over medium heat until sauce thickens enough to coat back of a wooden spoon and registers 170° F on an instant thermometer.
  4. Immediately remove from the heat and pour through the strainer, scraping up any thickened cream that settles on the bottom of the pan.  Add vanilla and stir until until cool. Cover surface with a piece of wax paper to prevent a skin from forming.

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