Every day is a holiday
I am finding out more and more that every day is a holiday.
Last week (during Potato Lover’s Month), I received several notices about Wine Day. Being a former, multi-year Wine Spectator Award of excellence winner, I knew that didn’t sound right. Turns out it was National Drink Wine Day on February 18, not to be confused with National Wine Day which I know was May 25th. Turns out there are no less than 14 different national wine days and a wine week.
So, for today’s (National Tortilla Chip Day) column, I decided to explore all of the food/drink holidays. There is basically one per day. It may be a little trivial, but I think it is great for planning meals and special days. Although, I think Valentine’s(Cream Filled Chocolate Day) needs a revamp, the rest get a pass.
So when I am planning dinner for Friday(Chocolate Covered Nut Day), it may be hard to make a meal. But, as luck would have it, there is official food weeks and months. Therefore, I have the option of the monthly designation of National Fondue Month, or even breakfast for dinner because it is National Pancake Month.
This past Sunday(National Sticky Bun Day), I attempted to find a pattern or reasoningfor each day; or was there an official way to designate these days. But, alas, the research took me right into Monday(National Margherita Day) and it took all I had not to celebrate this day early!
As you may assume, a lot of food holidays were designated to promote a particular industry or food and others to show off ancestral pride. As I found out, there is no rhyme or reason for the official or unofficial designation for days. Although, the presidents of United States have a few proclamations designating days such as President Reagan designating Ice Cream Day on July 14, Eisenhower lauded the walnut (May 17) and President Clinton declared a American Wine Appreciation Week (Feb. 21-27) in 1993.
But, it seems that any elected official, company spokesman or even every day citizens, can make any food holiday “National.” Whether you be a congressman, the Mayor of Brownsville or just Bob, declare your proclamation and make it stick. Just don’t take Oct. 23 (National Boston Cream Pie Day), but you can have Nov. 9 (National Scrapple Day). The former, I assume, was proclaimed in Boston, while the latter surely was lauded in Philadelphia.
Recently, not many food days were proclaimed by the presidents. Is it because they are too busy, the calendar is full or is Barack afraid of Michelle and her healthy eating initiative? He did proclaim National School Lunch Week (second week of October), which I am sure most kids would argue is not a holiday. It is the same week as National Beer Week, though.
But, bottom line, it is fun. Use it to spark your daily meals. Plan you menu around the monthly, weekly or daily food themes provided by these national proclamations. For my wife’s birthday, I could make her grilled cheese (she loves) and blueberry pie. For our anniversary, it is National Seafood Month, and ironically, National Kitchen Klutz Day; so I guess Stacy is cooking (luckily, she never reads my column). Nonetheless, celebrate next Monday, because it only comes around every four years, and it is a great one (National Surf and Turf Day).
Whatever your reason, look at the calendar and amuse yourself and those around you.
National Chili Week (fourth week of February)
2 medium onions, chopped
1 large pepper, diced
2 cloves garlic, minced
2 pounds ground beef
2 cups beef broth
3 cups marinara sauce or chopped tomatoes
1/2 teaspoon ground allspice
1/4 cup chili powder
1 can chopped chili peppers (optional)
1 teaspoon ground cumin
1 tablespoon red wine vinegar
1 tablespoon cocoa powder
Salt and pepper
1 or 2 cans drained kidney beans, if desired.
In large cooking pot, saute ground beef, pepper, onions and garlic in olive oil until ground beef is cooked. Drain off grease. Add cocoa powder and then the rest of ingredients. Bring to a boil, then simmer for an hour, stirring occasionally.
Chocolate Souffle (Feb. 28)
1/3 cup sugar, plus more for baking dish
6 ounces semisweet chocolate, finely chopped, or semisweet chocolate chips (1 cup)
1 tablespoon cream
1 teaspoon pure vanilla extract
4 large egg yolks, lightly beaten
4 large egg whites
1 tablespoon unsalted butter
Preheat oven to 375 degrees. Generously butter 1陆 souffl茅 or casserole (straight sides) dish and sprinkle with sugar, dumping out excess. Melt chocolate with cream in a metal bowl set over a saucepan of simmering water, stirring occasionally until smooth. Remove from heat and stir in yolks (mixture will tighten a little).
Beat egg whites with electric mixer until soft peaks (sour cream consistency. Slowly add 1/3 cup sugar, then beat whites until peaks are stiff, about 3-5 minutes. Stir about 录 of whites into chocolate mixture to lighten, then gently fold in rest of whites in about three batches. Spoon into souffl茅 dish and run the end of your thumb around inside edge of souffl茅 dish (this will help souffl茅 rise evenly). Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes.
Do not open oven until end. Serve immediately.
Serve with pureed strawberries (National Strawberry Day; Feb. 27).
Chef Joe Carei has been an award-winning chef in Fayette County nearly half of his life. The former PA Restaurateur of the Year now operates Ellie Mae’s Catering and Food Clubs. He can be reached at joe@elliemaescatering.com.