Bastille Day
Bastille Day commemorates the storming of the Bastille on July 14th, 1789, by the Parisian revolutionaries which was seen as a symbol of the uprising of the modern nation and of the reconciliation of all the French inside the constitutional monarchy which preceded the First Republic during the French Revolution. Bastille Day, commonly called “Le quatorze juillet”, became the French national holiday one year later, during the “Fete de la Federation” on July 14, 1790. Festivities and official ceremonies are held all over France. The oldest and largest military parade in Europe is held on the morning of July 14th on the Champs-Élysées avenue in Paris in front of the President of the Republic, French officials and foreign guests.
Viva la France!
New Canaan Farmers’ Market
I love going to farmers' markets, especially good ones. It's the closest to "farm to table" that I can get without growing my own fruits and vegetables. Yesterday was my first visit to the New Canaan farmer’s market. It’s a good one! I picked up beets, radishes, tomatoes, cucumbers, onions, peaches and plums. Everything looked great and even though the vendors were busy they were very friendly and seemed happy to be there.
New Canaan Farmers’ Market
Saturday 10am to 2pm
May 12th Through October
Old Center School Parking Lot
South Avenue & Maple Street
www.newcanaanfarmersmarket.net
Antiques in the Church Yard
One of my favorite things to do is browse vintage and antique shops. I like to add to my collection of interesting platters, silver and other various kitchen and dining items that I found over the years. I am thrilled when I come across a real find and if it has a low price sticker I am even more thrilled. Imagine my surprise when I ran into an ad for the “Twentieth Annual Antiques In The Church Yard” at the Stevens Memorial United Methodist Church in South Salem, New York. Honestly, I didn’t really have any July 4th plans so how great it was that I now had something fun to do. The drive to South Salem was beautiful and finding the place wasn’t too difficult. I parked the car, paid my $7 admission and started combing through the 120 booths. Like most “antique” fairs, there was a lot of junk, but there was plenty of good stuff too. I came away with a nice set of Vintage Sandwich Glasses (Depression Era Glass) and a Vintage Amish Lunch Pail. It couldn’t have been a better day. Nothing fancy or over the top. For me it’s about the simple things.
Fourth of July
Today Americans will be celebrating our glorious national holiday, Independence Day. On the anniversary of the birth of our nation we are grateful for our forefather’s aspirations for freedom and thank the American signers of the Declaration of Independence at Philadelphia on July 4, 1776. We give thanks that the American spirit lives on.
The Fourth of July is celebrated in every city and town in the United States by patriotic gatherings, parades and speechmaking. The national anthem and other songs are sung, the voices of free people singing a free song. The knowledge that freedom had been defended in the past and might have to be defended again on nights far from peaceful and with weapons far from harmless. For me it produces an emotion that is humbling and sentimental.
Independence Day food it most often of the picnic and/or grilling variety which is correct for a holiday that is usually spent outside. There are traditional dishes originating in George Washington’s Virginia. One such is a breakfast specialty called Rice Waffles. Another traditional dish of the day is poached salmon with egg and caper sauce that is served with green peas and mashed potatoes. It was traditional to serve the first salmon of the season, but we know that this menu of soft foods was prepared for George Washington because of the discomfort caused him by his ill-fitting set of false teeth. The traditional July 4th desserts were Watermelon Pickle and the Independence Day Cake, which is a yeast cake covered in white frosting gilded with boxwood leaves.
For the July 4th holiday I like to make my Blueberry Crisp. It is always a big hit and everyone seems to want the recipe. Whatever you’re making today have a wonderful and safe day.
A Note About Grilled Steaks
Steak is perfect for the grill. A well marbled, cut thin and flat steak is made for searing over a bed of hot coals. A grilled steak is mouthwatering if it is brown and crisp on the outside and pink & juicy on the inside. There really isn’t an easier and less complicated dinner than a grilled steak with a green salad on the side. Plus, the cleanup is practically effortless. Most any cut of steak is great for grilling. The classics are rib eye, New York, filet, tenderloin and porterhouse. The lesser cuts are cheaper and usually every bit as tasty if they are marinated. A flatiron, chuck, skirt steak, hangar steak, top sirloin or tri-tip are lesser cuts of steak that I tend to marinate overnight. Steaks can be grilled as a single portion or larger steaks can be grilled whole and sliced for more than one. A steak is best cut 1 to 2 inches thick. If a steak is thinner, then the inside will be overdone before the outside is properly seared. If a steak is thicker then the outside, it will start to char before the inside is ready. Trim off all but a fourth of an inch layer of fat. The less dripping fat means fewer flare-ups.
Seasoning a steak is simple. All you really need is kosher salt and freshly ground black pepper. Some people like an herb crust. Chopping fresh herbs together in any combination is great. You can combine thyme, rosemary, oregano and/or oregano; however, you should always use rosemary. Mix the fresh herbs with kosher salt and freshly ground pepper. Rub onto the steak with some olive oil an hour or so before grilling. You should take the steaks out of the refrigerator about 1 hour before grilling to allow the steaks to come to room temperature.
Clean your grill with a wire brush and then prepare a hot fire. Oil the grill and put on the steaks. Your grill should be so hot that you shouldn’t be able to tolerate the heat for more than a couple seconds. Cook for 5 to 6 minutes. Turn the steaks over and cook for another 5 to 6 minutes. If your steak has a border of fat then turn this onto the grill by holding the steak up with your tongs. Sear the fat for 1 to 2 minutes. After you flip your steaks you should start checking for doneness after about 2 minutes. Press the back of your tongs into the steak. If it is rare it will be soft. If it springs a bit then it is medium rare. If it is resilient then it is well done. Keep testing by using the “back of the tong” method. You can check by cutting into the steaks, but I really think that it is better not to cut into the steaks. Keep working on the “back of the tong” method and you will become a good judge pretty quickly. I think that it is a good idea to take the steaks off of the grill when they are a little less done than you want them to be. They will continue to cook while they rest. A 1 inch steak will be grilled rare in about 8 minutes and for medium it should take about 12 minutes. Check your fire while the steaks are cooking. Move the coals as needed to make the fire hotter or cooler. If your fire flares up then move the steaks out of the flames right away or the fire will burn up your steak. This will form a black and acrid crust. When you remove your steaks from the grill let them take a little rest for a few minutes before serving. Resting stabilizes the internal juices so that they don’t run out excessively when you cut into the steaks. If you are not going to serve right away, make sure to cover loosely with aluminum foil to help keep warm. Don’t seal tightly or they will continue to cook.
Happy Grilling!
Pasta Nostra
Last night I went to South Norwalk’s Pasta Nostra and had a wonderful meal. Everything on the menu is fresh and homemade. I had the stuffed peppers to start which is the Pasta Nostra signature appetizer. For my main dish I had the delicious spiral sausage with a side of fresh linguini which had the nicest tomato sauce that was not heavy at all. The fresh linguini melts in your mouth and the spiral sausage has the just the right amount of flavor. I wouldn’t change a thing. The dessert was a delicious coconut slice of cake/pie goo that was like eating a mounds bar, but only better. Oh, and I forgot to mention that the bread was outstanding. I couldn’t help but dip the delicious bread in the olive oil. The staff is extremely friendly and attentive. My server, Jose, has been with the restaurant for almost 19 years. Owner and Chef Joe Bruno makes sure to come to everyone’s table to chat. Bruno is friendly, funny and full of great stories. Pasta Nostra is a bit pricey, but worth it.
Pasta Nostra
South Norwalk
116 Washington Street (Between Main and Water Streets)
Norwalk, CT 06854
203-854-9700
Owner Joe Bruno
Feast of Saint John The Baptist June 24th
One of the many unique things that we could say in describing St. John the Baptist is that he is truly the "Saint of Summer." Saint John the Baptist is one of the most important saints. Other than the Virgin Mary and St. Joseph, John the Baptist is the only saint who is honored on the Church calendar with more than one Feast Day (the other is August 29th, the day of his martyrdom). As we can see, both these Feast Days occur at the opposite ends of the Summer season. John the Baptist saw and lived very clearly his purpose in life and carried it out in the midst of challenges. He had two important qualities of his life that should inspire us each day.These two qualities are humility and a sense of purpose.
Son of Elizabeth and Zacharias, both already advanced in years and childless, John was born about 6 months before Jesus. This birth had been announced by the archangel Gabriel to Zacharias, who was struck dumb by the message. 8 days after the birth, having to be circumcised, the child needed a name, and Zacharias succeeded in writing “John,” following indications of the angel; his tongue loosened in the hymn of the Benedictus. In representations of the birth o the Baptist, Mary is usually also present, assist her cousin Elizabeth, while Zacharias is most often shown in the act of writing. The name John is from a Hebrew name meaning “Yahweh is gracious.”
This is a great feast of June that is common to countries and has been celebrated since early times, is the Nativity of Saint John the Baptist, also known as Midsummer. In lots of places bonfires are lighted in honor of Saint John. This day is to celebrate the summer solstice. In Ireland and in England these bonfires had their origin in the Druidic fires lighted in honor of the god of the sacred wood. Today they are known as the Fires of Saint John although a few pagan customs remain in connection with the celebration.
In France the bonfires are built as close as possible to one of Saint John’s own chapels. It is important to have a boy named Jean or a girl named Jeanne provides a wreath to throw into the fire. When vesper services are over the priest kindles the blaze and the evening begins with singing and dancing which will last far into the night.
In Mexico Saint John’s feast is a big affair. Saint John is the Mexicans dearly beloved saint, especially the saint of the waters. On this day wells and fountains are decorated bright with ribbons and flowers. At midnight on the eve, everyone bathes: in the country in lakes or pools or rivers; in large cities the festivities center around the fashionable bath houses where swimming contests and exhibitions of diving skill take place.
Saint John’s Day in Mexico is definitely also a day of feasting. Everyone brings food to the bathing places. Cakes, sweets, chicken tamales, stuffed peppers, pork tacos and empanadas.
Many Large Corporations Own “Organic” Food Companies
I just got done reading Michael Pollan’s book, The Omnivore’s Dilemma, which I highly recommend. I might add that I read it in hard copy as I don’t own an e-reader. I just like to have a real book in my hands. Anyway, there is a part of the book that goes into the “Industrial Organic Food” industry. I was shocked to learn that many large corporations own tons of organic food companies. Here’s a list that might surprise you.
Coca-Cola Owns: Honest Tea & Odwalla
Dean Owns: Horizon & White Wave/Silk
Danone Owns: Stonyfield Farms
General Mills Owns: Cascadian Farm & Muir Glen
Hain Celestial (Who Is Allied With Heinz & Cargill) Owns: SunSpire Spectrum Organics, Garden of Eatin’, Imagine/Rice Dream/Soy Dream & Celestial Seasonings
Kellogg Owns: Bear Naked, Kashi & Morningstar Farms/Natural Touch
Kraft Owns: Boca Foods & Back To Nature
Pepsi Owns: Naked Juice
Unilever Ownes: Ben & Jerry’s
Colgate Palmolive Owns: Tom’s of Maine Toothpaste (Of Course Not A Food)
The Holdouts Who Have Refused Buyout Offers From Larger Companies:
Amy’s Kitchen
Clif Bar
Newman’s Own
Applegate Farms
Eden Foods
Building A Healthier Burger
Nothing says grilling season like a hot & juicy burger. You can enjoy an American favorite that is new and improved by giving your burger a healthy twist without skimping on flavor. Here are some things that you can do to create a better burger.
Choose Your Patty: For a classic burger it is important to choose the leanest ground beef available. Purists will tell you to use the fattiest ground beef, but if you are trying to cut down on fat and create a healthier burger try using lean meat. I like to use ground sirloin. You also might try: Ground Turkey Breast (usually 99% fat free); Ground Buffalo/Bison (naturally sweet & lean); Veggie Burgers (usually has one seventh the saturated fat of traditional burgers); Fish Burgers; Salmon Burgers (rich in omega-3); Mushroom Burgers (made from large grilled Portobello mushrooms).
Jazz Up Your Burgers: Spices and condiments are key here. Mix in or season your burgers with salt free or low sodium spices. You can get creative here to suit your tastes or mood. I like to use Cajun spices, Italian spices and sometimes a touch of curry spices. You can get a fiber boost and add texture by adding chopped or grated vegetables or herbs.
To Bun Or Not To Bun: Who says a burger must be served on a traditional white bun? Feel free to serve your burgers on 100% whole grain buns or pita pockets. If you are going for a totally bunless burger you might want to try sturdy lettuce or cabbage leaves.
Accessorize: The tasty trimming options are endless, but here are a few ideas. Choose condiments that are low in fat, sodium and sugar. Read the labels on varieties of ketchup, mayonnaise, mustard, relish and salsa. Choose low-fat or fat-free varieties of cheese. The white cheeses tend to be lower in fat such as Swiss or provolone. Top your burger with grilled onions and sliced tomatoes. Instead of using iceberg lettuce try radicchio, arugula or romaine. While you’re at it add cucumber slices, radish slices or red pepper rings for some extra crunch.
