Have you noticed that the best part of all great holidays is the feast? The Fourth of July has just come and gone, and what a feast it was! The Fourth is the greatest of all American celebrations because it highlights the greatest of all American pastimes: the cookout! But don’t be sad or disappointed that our Independence Day has passed and the party is over, because we have another food celebration opportunity on the way: Bastille Day on July 14th.
This is the French equivalent of America’s Independence Day. Like us, the French spend their Independence Day celebrating with great feasts. They, being snooty, tooty French don’t lower themselves to cooking out, but they do picnic. And my do they do it well. While we Americans grill burgers and dogs, the Frenchies will braise artichoke hearts, and slice pates. Americans will swill copious amounts of ice cold Bud Light, while the French will sip chilled glasses of Rose from Provence. Americans shovel down potato salad, the French nibble Salad Nicoise. Americans- baked beans. The French - chilled green lentils vinaigrette. Such different styles. Such awesome food. Being truly democratic, at least when it comes to food, I heartily embrace them both.
It’s easy for me to shift gears from big simple American food to petite and complex French preparations because the flavors are wondrous. Take for example mussels marinieres, with the aroma of leeks, garlic, and shallot sweating in sweet butter filling the air. Or maybe the rich, smooth, lusciousness of duck rillettes spread on a warm crispy baguette! There’s nothing more French than a beautifully roasted chicken with its crispy, salty skin and a warm bowl of summer vegetable ratatouille. How about a roasted red pepper and goats cheese terrine or pungent green olive and anchovy tapenade? I’m envisioning warm, ripe funky, brie cheese with raspberry jam, and of course lots of chilled rose wine. Yea I can party just well as the Frenchies. French cuisine is a beautiful thing indeed. Don’t think of it as pretentious. Think of it as good eats - cause that what it truly is. If you didn’t know, the French like to set off fireworks just as much as we do. Go ahead and use up any of your leftover fireworks from the fourth and celebrate independence for a second time this summer!
Before we say adieu, check out this ratatouille recipe. It’s very French and perfect for enjoying in season summer produce.
Chef Bill’s RATATOUILLE
2 cups zucchini, seeded and small dice
1 cup eggplant, small dice
1 cup red bell pepper, small dice
¾ cup red onion, small dice
1 teaspoon garlic paste
½ cup grape tomatoes, cored and halved
1 ounce vermouth
2 ounces olive oil
3 ounces V-8 juice
3 Tablespoons flat leaf parsley, chopped
1 Tablespoon basil, chiffande
2 Tablespoons parmesan cheese
Salt & Pepper to taste
DIRECTIONS:
1. Sweat the onions until translucent. Add the eggplant and garlic, sweat for about 3 minutes.
2. Increase heat to medium-high, add the peppers and zucchini. Saute for 3 more minutes.
Deglaze with the vermouth, reduce au sec. Add the V-8 juice. Season with Salt & Pepper
4. Reduce heat to a bare simmer, add tomatoes, partially cover and continue to simmer for about 10 minutes.
5. Test doneness and adjust the seasoning; add the herbs and finish with Parmesan
to taste.