Pyro Chef Video

     It's only 21 seconds long but provides a good look at the showmanship of the Pyro Chefs at the Gilroy Garlic Festival.  It's very impressive.  Take a look:



Showtime!

     The Gilroy Garlic Festival had something for everyone.  It was culinary entertainment par excellence!  There was a gigantic cook off stage, home to the annual Garlic Bowl competition.  Also on stage Daphne Oz from the TV show "The Chew" stopped by for a personal appearance.  On the other side of Christmas Hill Park where the festival was held was a smaller demo stage where hourly cooking shows took place with local celebrities like Gene Sakahara and Sam Bozzo, known to the Gilroy community as "SakaBozzo, twins separated at birth."

     There were also 3 music stages where people could be entertained after purchasing items at the Garlic Mercantile or perusing the wares at the 61 vendor booths.  If your feet needed a rest you could sit and enjoy some great food under one of the five shade tents.  To cool off you could walk through either one of the two rain rooms.  For the young there was a Children's Stage, a Teen Zone and a Children's area.

     But for me the best entertainment was watching the famed Pyro Chefs at the open end of Gourmet Alley.  Living dangerously, these volunteers took turns hoisting giant 45 pound skillets over gas grills to prepare scampi in dramatic (and dangerous) fashion.  Their "flame-ups" are legendary.
 

     The kitchen fire principle of not attempting to extinguish an oil fire with water is at work as the skillets are inverted on the grill and super-heated, quickly flipped over and given a generous pour of olive oil until the oil is smoking hot.  Then cautiously the watery "fish" is dumped into the pan creating lots of flames that are exacerbated when the skillet is shaken over the heat.  The resulting effect, the  "flame-up" 

 

 

 

puts on quite a show for the crowd as the flames leap and dance high overhead as additional ingredients are added and cooked.  Garlic, pesto, tomato sauce, oregano, parsley and lemon juice are then stirred into the mix.  And in less than 3 minutes it is ready to serve to eager customers.



     And P. T. Barnum thought he had sole claim to The Greatest Show on Earth."

Feeling very healthy

     Having consumed more than my share of garlic in the 3 days of the Gilroy Garlic Festival I am feeling very, very healthy.  Allium  sativum, related to the onion, leek, shallot and chives is full of beneficial antioxidants, helping to not only fight infection but also supporting strong bones, too.  It has been used over the centuries an antiseptic, applied to wounds.


     The health benefits of garlic are legendary and historic.  It has been regarded as both a food and a medicine for thousands of years.  The ancient Egyptians revered it and athletes in the first Olympic games in Greece used it to enhance their performance in competition. And on the Indian sub-continent it was considered a powerful aphrodisiac.  18th Century gravediggers in France drank crushed garlic believing that it would protect them from The Plague.  In both World Wars soldiers were given garlic to prevent gangrene.


     Medical science has recently acknowledged the curative powers of the antioxidants in garlic that counteract the harmful effects caused by free radicals in the body that build up as we age.  Regular consumption of garlic can reduce the chances of contracting age related conditions such as Alzheimer's and dementia.

     Garlic is most often mentioned as an herb for heart disease and atherosclerosis.  Some studies suggest that garlic may help prevent heart disease and can lower blood pressure and cholesterol.  There is also evidence that it acts as a natural blood thinner, helping to reduce the chance of heart attack and stroke.  In a recent study those who took garlic had fewer colds and if they did happen to catch a cold their symptoms went away quicker than those who did not.

     Garlic may also strengthen the immune system, helping the body fight potentially fatal diseases such as cancer.  People who eat garlic, either raw or cooked, are less likely to get colon, stomach or cancer of the esophagus.

     Just 1 ounce of garlic contains 23% of the recommended daily allowance (RDA) of Manganese, 17% of Vitamin B-6, 15% of Vitamin C and 6% of Selenium.  And it contains only 42 calories.  I think I had that much in my first helping of garlic fries!

Some Impressive Numbers

     I've just returned from the Gilroy Garlic Festival.  And at their 37th "Ultimate Summer Food Fair" they have posted some impressive numbers.  During the 3 day event they served 10 tons of beef, 4 tons of pasta, 4 tons of calamari, 2 tons of shrimp scampi and accompanied it all with 2 tons of fresh garlic.

  But I found the most impressive number to be the total of volunteers working together to make it all happen.  There were 4,100 people pitching in to make the festival a success.  And here's another number that caught my eye...Since the inception of the festival back in 1979 over $10.6 million dollars have been raised and has all been donated to charity.



Garlic Capital of the World

     In the name of culinary research I will be traveling once again.  This trip will take me across our great nation to the Garlic Capital of the World, Gilroy, California.  For 3 days the town will be host to a festival honoring one of the great spices of life, sometimes called "The Stinking Rose."

     Stay tuned for a full report of the event when I return next week!



ZCF

     We live in a world of acronyms.  There are thousands, if not millions of them.  Many are related to the medical field, others to business and still more associated with the military.  But when it comes to our daily health and well being there is one that stands head and shoulders above the rest:  ZCF.

     That acronym stands for Zero Calorie Foods.  Put quite simply they are foods that burn more calories than they contain.  So whether you are attempting to lose weight or if you just want to enjoy a healthy lifestyle ZCF should be a integral part of your daily diet.  Now for  those of you who can recall the science class way back in high school that defined what a calorie exactly is, you remember that it is a unit of heat invented by Nicolas Clement in 1824 that is the amount of energy needed to increase the temperature of water by 1 degree Centigrade.  The daily recommended calorie intake for men is 2,500 and for women it is slightly less at 2,000.  3,500 calories is equivalent to 1 pound of body fat.

     For years nutritionists have advised us to steer clear of empty calories, that is, calories from solid fats and /or added sugars.  Those kinds of calories have few or no nutritional value.  Solid fats are just that, fats that are solid at room temperature: butter, beef fat and shortening.  And while some are found naturally in foods, others are added to foods when they are processed or prepared, like the added sugars and syrups added to foods and beverages to increase flavor.  We all know that they are in abundance in many sodas and chips (and those wonderful beef fat fries!)

     ZCF are things like fruits and vegetables, the foods that we are supposed to eat 4 to 5 times a day.  They help us to feel fuller and healthier because they lower the risk of developing Type 2 diabetes and they also reduce the risk of heart disease and ease joint pain.

There is no shortage of ZCF available to us so there is no excuse not to enjoy an apple or peach instead of reaching for the canister of Pringles.  Here's a partial list of ZCF for you to consider including in your daily diet:

Apple                                                Chili Peppers                                 Mango
Apricot                                             Cranberries                                   Mushroom
Asparagus                                        Cress                                              Onion
Aubergine (eggplant)                     Cucumber                                      Papaya
Beet                                                  Endive                                           Peach
Blackberries                                    Garlic                                             Pineapple
Blueberries                                      Grapefruit                                     Radish
Broccoli                                           Green Beans                                 Raspberries
Butternut Squash                           Honeydew                                      Spinach
Cabbage                                          Kelp                                                Strawberries
Cantaloupe                                     Lemon                                            Tangerine
Carrot                                             Lettuce                                           Tomato
Cauliflower                                    Lime                                                Turnip
Celery                                                                                                      Watermelon

Creepy-Crawly Party Crashers

     With Summer upon us we are currently in high gear for picnic season.  When it applies to outdoor activities, the old adage "the more, the merrier" seems to be the catch phrase for get-togethers.  Except when it comes to insects.  According to the website BrightNest, you can avoid those uninvited creepy crawlers with these simple tips:

Use Marigold Centerpieces.  Not only are marigolds an attractive accessory, they're also natural insect repellents.  Placing a pot of them on the table will keep bees and other bugs from milling around your sumptuous spread.



Place cucumbers on the ground.  To keep ants from scaling the table, place slices of cucumbers (which ants hate) on the ground surrounding its legs.  Tip: to avoid odd looks from guests, grate the cucumber into shreads and camouflage it in the grass.

Be garden smart. Purchase the following bug-repelling plants in pots and place them strategically around the yard:  lavender, citronella, spearmint, and chrysanthemum.  Bonus: Your backyard bash will smell divine.

Grill with herbs.  Sage and rosemary smell dreamy to us, but they're a bug's worst nightmare.  Placing these herbs directly on the coals of the grill when barbecuing will have your human guest gathering around and insect fleeing to neighboring yards.

It Is What You Make It

     America has been called a Melting Pot.  And that's true for a number of reasons.  We who live here are a crazy quilt of cultures and ethnic origins.  And the same can be said for our cuisine and taste in food.  But in a single name there is a food that encompasses the disparate geography of our Southern states, Pennsylvania, New Mexico, the Appalachians and also Maritime Provinces of Canada.

     That would be Chow Chow (sometimes referred to as piccalilli or chutney) a "pickled" homemade relish that was originally made from the last remaining garden vegetables that were harvested just before the first frost and preserved for use over the Winter.  While the origins of Chow Chow are vague it has been documented as far back as 1770 when a recipe of that name appeared in Harriet Pinckney Horry's South Carolina cookbook.  It is a form of relish, that term finding it's way into the American culinary lexicon from the Old French reles, meaning "something left over."

    
     There are different theories as to how Chow Chow was named.  Some attribute it Chinese laborers who arrived in California in the 1840's bringing with them spices and pickles, calling it cha meaning "mixed" in Mandarin.  Others speculate that the word is derived from the chayote, a gourd like plant from India.  And still others give credit to the French word chou, their term for cabbage.  



     It's one of those things that incorporates whatever is available.  There is no single recipe but literally hundreds, each fine tuned by the matron of the garden.  And while it is usually served cold, the taste can vary from sweet, to tangy or hot, or any combination of the three.  Some of the most common ingredients include, but are not limited to: cucumber, bell peppers, cabbage, chopped green tomatoes, onions, hot peppers, carrots, beans, asparagus, corn, cauliflower and peas...and of course, vinegar.

     And while commercial Chow Chow is available on market shelves the best is found on the shelf in the home where it was canned!



11 Things

     Recently the website Epicurious listed 11 things that should not be refrigerated.  So while the refrigerator is seen as a safe haven for food, that's not always the case.  Many food items don't need to be refrigerated at all and could just be taking up space on the shelves.  And some ingredients are actually worse off in the fridge.  Here they are:

1. Tomatoes
     The refrigerator can transform a ruby red, juicy tomato into a mealy, flavorless mess.  They belong on the kitchen counter.  If you slice one and have some leftover, it can be wrapped in plastic and left on the counter if you're planning to use it that same day.  Otherwise, fell free to put the leftover tomato in the fridge, but use as quickly as possible.

2. Onions
      Moisture from the fridge can actually make whole onions moldy and mushy.  Store them in a cool, dark, well ventilated place like your pantry instead.  Once cut, it's OK to keep the remainder in the fridge.  Just wrap it well in plastic or in an airtight bag and keep it in the crisper drawer.

3. Garlic
     Cloves can start to sprout if kept in the refrigerator.  They can also become rubbery and moldy.  Instead store garlic in a cool, dark place that is well ventilated.

4. Bread
       It may seem counter intuitive, but bread actually dries out faster when stored in the fridge.  If you're planning to use it within a day or two, it's OK to keep it on the counter.  Otherwise, wrap it well and toss it in the freezer, where it will keep for a few months.

5. Potatoes
     Cold temperature causes the starch in potatoes to rapidly transform into sugar, which results in gritty, off-flavored tubers.  Instead, keep them in a paper bag (which helps with air circulation) in a cool, dark place.

6. Honey
     If kept in the refrigerator honey can begin to crystallize and turn into a thick mess that's nearly impossible to drizzle on your yogurt.  It will be much better off tucked away in your cupboard.

7. Basil
     Basil leaves wilt, losing their aroma and flavor when kept in the fridge.  The smarter way to store your herb bunch is to treat it like cut flowers: just keep it in a glass of fresh water on your counter.

8. Unripe Fruit
     Fruit isn't going to ripen in the cold confines of the fridge, so just leave it out at room temperature so it can fully ripen.   Then eat immediately, or keep it in the fridge for a day or two so it doesn't get overripe and moldy.

9. Hot Sauce
     Even after it's been opened, there's no need to store hot sauce in the fridge.  It's spices and preservatives make it perfectly safe to leave in your pantry.

10. Oil
     Regardless of the type of oil, keeping it in the refrigerator will cause it to solidify into a butter-like consistency.  Choose a cool, dark place for your oils instead.

11.  Coffee
     Take the beans out of the fridge if you want to keep them fresh.  If refrigerated, they can not only lose flavor but will actually absorb odors from other foods.  Go for a small bag that you can stash in your pantry and use within a couple of weeks.

An American Original

     As any agricultural historian could tell you, most of our fruits and vegetables originated in Europe and Asia and at some point in time made their way to the New World.  However, there is one notable exception.  And that would be the zucchini.  Like all other summer squash varieties the champion of the summer garden originated in the Americas and was exported back to the Old World.

     The word comes from an Italian term, zucchina, and refers to the long green squash that is also called courgette, a French designation,  in the UK, Ireland, New Zealand and South Africa.  They are prolific at this time of year, being one of the easiest plants to grow and a favorite of home gardeners.  One author writes:

      "The first sight of zucchini in your garden is a beautiful thing.  But then: it just keeps growing.  Soon half your fridge is taken up by zucchini."  

Martha Stewart is more tempered in her remarks:

     Famously and prolific summer squash plants bring plenty of zucchini...into our lives at this time of year.  The mild tasting, versatile vegetable (okay, technically it's a fruit) is equally delicious in savory and sweet dishes.



     Versatile is an understatement!  Zucchini can be roasted, baked, stuffed, fried, sauteed, steamed, pickled and barbecued to make things like bread, lasagna, noodles, chips, fries, fritters, soup, pancakes, and salad.  At the Allrecipes website there are more than 770 recipes that feature zucchini as the main ingredient.  Food Network lists 885!



     It's not uncommon to see a full grown zucchini the size of a baseball bat.  However, when fully mature they have a tendency to become woody and fibrous.  That's why the smaller, immature once are favored by kitchen chefs.  So the record setting zucchini grown by Gurdial Singh Kanwal in Brampton, Ontario, Canada in 2005 probably wasn't grown for consumption.  It was 7 feet 10.3 inches long.

     So let your imagination run wild when your neighbor offers you some of his garden's glorious green squash that he no longer has any room for in his refrigerator.  After all, there must be at least one recipe that you will find to your liking out of the nearly one thousand in print.

Answers

     Yesterday I posed some snack options and asked you to decide which one was healthier than the other.  Here are the answers provided by Dietitian Kristin Kirkpatrick:

Soda vs. Slushie

The nutritional value of a cherry-flavored slushie is virtually identical to cola.  Each drink had about 3 1/2 grams of sugar and 13 calories per ounce.  But considering how much ice comes with a typical fountain soda, you're likely to consume fewer ounces of cola from a small cup than you would a slushie.

The Winner:  Soda (barely)

Popcorn vs. Pretzel Bites

Even a small bag of theater popcorn can have almost 500 calories and 27 grams of fat--and that's before any butter topping!  An order of pretzel bites contains about 420 calories but just 1 1/2 grams of fat (provided you skip the cheese, which adds an extra 110 calories and 8 grams of fat.).  If you can stick to five to seven pretzel bites, you're better off.

The Winner: Pretzel Bites

Reese's Pieces vs. Peanut M & M's

You'll get protein from either choice: Reese's Pieces have 15 grams per 4-ounce box compared with 10 grams in a 3 1/2 ounce box of Peanut M & M's.  But Peanut M & M's have about 16 % less sugar than Reese's Pieces.

The Winner: Peanut M & M's

Hot Dog vs. Nachos

A serving of theater nachos can have up to 550 calories, 30 grams of fat and a whopping 1,060 milligrams of sodium.  (One chain listed their nachos at 1,390 calories!)  A typical theater hot dog has about 240 calories 22 grams of fat and 620 milligrams of sodium, so it the lesser evil.

The Winner: Hot Dog

Raisinets vs. Milk Duds

You might think that Raisinets are the better choice because they contain raisins, but you get only about 2 grams of fiber per 3 1/3 ounce box.  A 3-ounce box of Milk Duds has 54 % fewer calories, 12 1/2 % less fat and 30% less sugar than the chocolate-covered raisins.

The Winner:  Milk Duds

Which is healthier?

     Even the most stringent dieter needs to have a snack every so often.  And that is particularly true when you go to the movies.  But when you look over all the offerings at the concession counter, which one should you choose?  In the June issue of Food Network magazine dietitian Kristin Kirkpatrick presents some options for your consideration.

     Take a look at the following choices and then decide which one is the healthiest:

Soda vs. Slushie

Popcorn vs. Pretzel Bites

Reese's Pieces vs. Peanut M&M's

Hot Dog vs. Nachos

Raisinets vs. Milk Duds

The answers will be revealed tomorrow.

Signs of the Season

     Yesterday I picked my first tomato of the season!  Ironically it wasn't from any of the plants I have been nurturing in my numerous porch pots.  It was a tiny cherry tomato growing from a volunteer out by the compost bin behind the barn.  Dutifully I have been watering and feeding all the plants I carefully potted and set out on the porch steps.  And while they are magnificent specimens, there is nothing out there with even a hint of color to the fruits.  

     I have high hopes that sometime later this summer the Marzano tomatoes will ripen so I can try out the following recipe found in the August/September issue of Fine Cooking:

Oven Roasted Tomatoes

10 Roma (plum) tomatoes, peeled and halved lengthwise

1/2 cup extra virgin olive oil (EVOO)

1/2 cup coarse salt

1/2 tsp freshly ground black pepper

2 tsp minced thyme

Heat the oven to 250F.

     Arrange the tomato halves, cut side up, in a 6 quart saute pan.  Drizzle the tomatoes with the EVOO and sprinkle with salt, pepper, and thyme.

     Place the pan in the oven and cook for 3 1/2 hours to partially dry the tomatoes.  They will shrink in size but should still be moist.  Remove from the oven and let cool in the pan.

     If the tomatoes will be stored, layer them in a storage container and pour the oil remaining in the pan over the top.  If the tomatoes are to be used in a dish, such as pasta, they can be cut into the desired shape and added cold to the dish.  As an accompaniment to another dish, the tomatoes can be warmed in a 325F oven before serving.

Recipe by Chef Thomas Keller

Celebrate!

     In case you haven't heard, July is National Watermelon Month.  So to celebrate that significant event I am proposing that you include this recipe into your mealtime repertoire sometime this month:

Watermelon Cucumber Salad

 

1/2 red onion, thinly sliced

4 cups diced watermelon

1 seeded and sliced cucumber

Fresh mint leaves, thinly sliced

1/4 cup extra virgin olive oil (EVOO)

Juice of 1/2 lemon

Chopped cashews

Feta cheese, crumbled

     Soak the red onion in cold water.  Pat dry the diced watermelon and cucumber slices and place in a large bowl.  Toss with a handful of the mint.

     Drain the onion, squeeze dry and add to the salad along with the chopped cashews.  Add the EVOO and the lemon juice, season with a pinch of salt and toss.  Top with the crumbled cheese and serve.

Serves 4

Picnic Pleaser

     The refreshing quality and sweet taste of a watermelon at a summer picnic provides a guilt free, low maintenance dessert.  And despite the popular belief that a watermelon is made up of only water and sugar it is actually considered a nutrient dense food, providing high amounts of vitamins, minerals and antioxidants.  And as an added bonus they are low in calories.



     Originally from southern Africa, they have been cultivated and enjoyed for thousands of years around the world.  Watermelon seeds were even found in the tomb of Pharaoh Tutankhamun (King Tut).  Perhaps they were for a seed spitting contest in the afterlife.  Watermelons are also mentioned in the Bible as a food consumed by the Israelites during the Babylonian captivity.

     Watermelons are of the botanical family Cucurbitaceae which includes cantaloupe and  honeydew.  According to the National Watermelon Promotion Board watermelons contain more lycopene than any other fruit or vegetable.  Lycopene is especially important to the body in providing cardiovascular and bone health.  One cup of diced watermelon contains only 40 calories, 0 grams of fat, 2 grams of sodium, 11 grams of carbohydrates and 1 gram of fiber.  That same serving supplies 17% of the Vitamin A, 21% of Vitamin C, 2% of iron and 1% of the calcium necessary each day.  And it is aptly named since it is made up of 92% water.



     While the most common flesh color of the watermelon is red, it can also be orange, yellow or white.  Horticulturalists have been able to cultivate a seedless variety and also disease resistant strains.  To date there are over 1,200 varieties of the plant that goes from seed to harvest in only 85 days.

     It was in 2007 that the Oklahoma State Senate passed a bill declaring the watermelon as the official state vegetable.  I guess no one told them that it's really a fruit!

Interspecifics

     It can be quite a challenge purchasing fresh summer fruit these days.  With names like Razmataz, Mango Tango, Dapple Dandy and Flavorella it's difficult to know what kind of produce you are getting.  And then there are the hybrids from natural crossbreeding called pluots, apriplums, plumcots and apriums that are technically interspecifics.  

     In our scientific age of genetic engineering it can be a cause for concern for the consumer just what we are ingesting.  Is it safe and is it healthy?  But all the fruits mentioned above can be traced back to the efforts more than a century ago by botanist Luther Burbank.  In the late 19th Century he combined plums and apricots to create the plumcot.  Then about a hundred years later Floyd Zaiger cross pollinated the plum and the plumcot to create the pluot.  It is 3/5 plum and 2/5 apricot.  A close relative, the aprium is 70% apricot and 30% plum.



     The pluot is extremely sweet due to its high sugar content, yet with only 40-80 calories.  They are low in fat and high in Vitamins A & C.  Grown mainly in the Central Valley of California and Washington State and are available from late May to October.  Look for them now!


     

Happy Birthday USA!

     How do you celebrate our nation's birthday when you live in the Cradle of Liberty?

     One way is to visit the place where it all began, Independence Hall.  Another way is to participate in the Welcome America Festival sponsored once again by Wawa, the region's enthusiastic convenience store chain.  And on Thursday July 2nd I did both.



     On Independence Mall between the National Constitution Center and Independence Hall folks from the City of Brotherly Love were treated to the iconic sandwich that typifies Philadelphia, the hoagie.  



     Before dawn, at 4am, 150 Wawa associates were busy assembling over 15,000 hoagies using 10,000 pounds of ingredients.  And on a grey, damp day people patiently waited in line to receive a truly Philly lunch.  I mean, what could say Philadelphia better than a Wawa hoagie, a bag of Herr's potato chips and a TastyKake Krimpet?



   Feeling very patriotic after my celebratory lunch I spent the rest of the afternoon visiting the place where it all began.  Then to reaffirm my resolve I made my way to the National Constitution Center, along with about 30,000 other people who enjoyed free admission, and learned more about the document that ensures our rights and responsibilities as Americans,  citizens of the greatest nation on earth.



57 Varieties

     Follow this timeline to learn about Pittsburgh's most famous product:

1876 After selling horseradish, pickles and sauerkraut, Henry John Heinz launches Heinz Tomato Ketchup in Sharpsburg, PA.  His product is sold in a keystone shaped glass bottle.

1896  The slogan "57 Varieties" is developed, even though by that time Heinz has over 60 items in production.

1937  Heinz establishes a tomato breeding program to develop and grow proprietary hybrid tomato varieties designed specifically for ketchup.

1948  A rival emerges when brothers Joseph and William Hunt begin selling their Tomato Catchup.

1968  Heinz introduces individual foil packets for distribution

1969  President Nixon states that he likes to start his day with cottage cheese and ketchup.  Breakfast of Champions?

1975  Carly Simon sings "Anticipation" in a Heinz commercial and "The Taste That's Worth the Wait" slogan is born.

1981  The Reagan administration proposes classifying ketchup as a vegetable on the federal school lunch program, but the proposal fails to gain approval.

1983  Squeeze bottles debut in grocery stores.

1990  Heinz introduces the first fully recyclable plastic bottle.

2000  Green ketchup is sold to the public.

2002  The upside down ketchup bottle is developed.

2011  Heinz introduces tomato ketchup blended with balsamic vinegar

Today  Heinz sells 650 million bottles of ketchup annually, and 2 single serve ketchup packets for every human being on the face of the earth.



All American?

     This weekend we will celebrate our nation's birthday.  Independence Day, July 4th, is truly an American holiday, complete with parades, fireworks and cookouts.  And those hot dogs and hamburgers cooking on the grill will get some added flavor from one of America's favorite condiments, ketchup.  The tomato based sauce is found in 97% of U.S. homes and is the go-to addition to any number of foods, from burgers and fries, to eggs and scrapple.

     But it may come as a surprise to learn that what we consider a truly American invention is in reality an import.  Culinary scholars have confirmed that ketchup's origins can be traced back to imperial China and was originally completely tomato free.  The precursor to our modern condiment was a fermented fish sauce created in southern China.  Documentation dating back to 300 BC tells a fishy tale of a fermented paste made from fish entrails, meat byproducts and soybeans.  In the Chinese Min dialect it was called koe-cheup.  It's not difficult to see how the term transliterated into our modern word, ketchup.

     The fish sauce was easy to store on long ocean voyages and was carried along Asian trade routes, eventually making its way back to Europe by British sailors.  And as it traveled the original recipe became modified to such an extent that by the 19th Century cookbooks featured recipes with ingredients like mussels, mushrooms, walnuts, lemons, celery and even fruits like plums and peaches.  They were boiled down into a syrup like consistency or left to sit with salt for an extended period of time.  Those processes produced a highly concentrated product which had an intense salty and spicy flavor.  One recipe called for 100 oysters, 3 pints of white wine and lemon peels spiked with mace and cloves.  The word "ketchup" was at that time used as a generic term to describe any thin dark sauce.

     It wasn't until 1812 that the first tomato based ketchup made its debut right here in the City of Brotherly Love.  James Mease, a Philadelphia scientist, wrote that the choicest ketchup came from "love apples", the affectionate nickname for tomatoes.  Even though many folks in both Europe and America considered tomatoes to be poisonous, they whole heartedly embraced the processed red sauce.  And while Jonas Yerkes was the first American to sell ketchup in a glass bottle, it was H. J. Heinz who in 1876 developed the perfect combination of the 5 tastes (salt, sweet, bitter, sour, umami) in his product.

     More on the Heinz story tomorrow.

Dinner at Vetri

     Arriving just 5 minutes before my 6pm reservation I was the first patron to enter the Vetri's dining room and was offered my choice of seats.  Remembering the wisdom of my Uncle Morris I chose a table in a corner with my back against the wall facing the front door.  And from there I also was able to look across the room at a full length mirror on the far wall that reflected into the kitchen.  From that vantage point I could view all the comings and goings of guests and staff alike.

     The host greeted me warmly saying that he had been expecting me and in a few minutes another staff member offered me a selection of stuzzichini, an assortment of delicious hors d'oeuvres.  On the plate were a quartet of  tasty morsels that primed my palate for what was to arrive at my table in the next 3 hours.  Crudites also graced the table, dipping into an amazing jam of balsamic vinegar reduced to a thickened pool of intense flavor.  Whole wheat and Italian white bread, freshly baked were also present eager to sop up some extra virgin olive oil.

     The menu I was given was just to inform me of the possibilities.  As I looked over the columns of antipasti, pasta, secondi and dolce the question was posed as to any preferences I might have and also what would be best to omit from my dining experience.  I mentioned my penchant for fish and seafood to my server and he promptly recommended several options, in addition to other culinary delights from the chef's repertoire.



     Another server brought to my table a sweet onion crepe with truffle fondue and explained that the onions had spent the day being gently caramelized before finding their way into a delicately rolled crepe.  It was so delicious that I purposely attempted to make it last by taking increasingly smaller bites.  But soon it was gone and promptly replaced by a squab salad, thin slices of fowl on a bed of organic Lancaster County lettuce drizzled with a cherry glaze sauce.  It was so tender I didn't need my knife.  And the final antipasti plate fulfilled my wish for shellfish.  It was an elegantly positioned soft shell crab half held in place by a tempura coating that had been ever so lightly fried and placed on a pool of agrodolce, a sweet and sour concoction created from green tomatoes.



     Next came two pasta tastings.  The first was a demure handmade series of ravioli stuffed with corn puree.  Using silver tongs I picked each up and gave it a dredging through freshly grated Parmesan-Reggiano cheese before it danced across my taste buds.  The second pasta again kept to the seafood theme as my server described the saffron fusilli that accompanied bits of lobster and Pernod.  It was a masterful blending of flavors, each highlighting the other.

     The secondi tastings were a riff on surf and turf as the first plate arrived presenting roasted turbot, a fish prized for its delicate flavor,  encircled by a thin potato pancake.  That was followed by capretto rising out of a pillow of soft polenta.  The rib meat was tender and sweet, a mild surprise as I learned it was from a young goat.



     There was barely any room left for the dolci but I was not about to miss the final encore of a truly amazing meal.  The pistachio flan was rich and creamy.  And if that weren't sufficient, it was accompanied on the dessert plate by a dollop of homemade milk chocolate gelato.  But the chef wasn't finished.  Last but not least a single scoop of strawberry sorbet cleansed my palate before I took aim on a plateful of petit-fours.



     The food was rich and diverse with stunning and intense flavors, each of the courses selected and prepared just for me.  And as much as I enjoyed the meal, even moreso did I relish the conversation with the staff as they explained both the food and the process.  It was a unique dining experience that will be the standard by which I now measure every other meal I attend.