There are many individuals responsible for Independence Day.  Two people we will observe are John Adams and Thomas Jefferson. These men gave of their time, intellect, and talents for the birth of a nation.  Because of their remarkable contributions, they will forever be etched in the American landscape.

First let’s look at John Adams.
John Adams was an intellectually curious man born in what is now Quincy, Massachusetts.  His manner was no-nonsense, and he was sometimes regarded as blunt.  He graduated from Harvard in 1755.  Adams actually has ties to Worcester, as he held a teaching position in the city following graduation.  He became restless and began studying law with the successful Worcester attorney, John Putnam.  Adams was admitted to the bar in 1758 and went on to involve himself in politics.  His sense of disenchantment with British rule intensified as time continued.

Adams married Abigail Smith in 1764, and the couple had six children; sadly, one son was stillborn, and another son, John Quincy Adams, would one day become the sixth president of the United States.  Like her husband, Abigail possessed a penchant for learning, and she was an enormous influence in his life.  Adams regarded his wife as a type of mentor and confidant.

Adam’s political ambitions resulted in much time away from his family.  Abigail was left to care for the family farm duties and parental responsibilities mostly on her own.  Even so, she was acutely perceptive and seemed to understand the significant strides her husband was making.  She accepted his call to duty with dignified grace.

Adams was a delegate for the First and Second Continental Congress and instrumental in the creation of the Declaration of Independence, although Thomas Jefferson wrote the first draft.  As we know, the document states that the thirteen colonies, once subject to British Empire authority, were now independent states.  There are conflicting views as to whether or not the Declaration was actually signed on July 4, 1776.  Nonetheless, July 4, 1776, is the date the Continental Congress sanctioned its contents.

Adams was elected vice-president for two terms under George Washington.  In 1796, he became the second president of the United States; he beat out Thomas Jefferson by only a slim margin.  At that time, the two candidates possessing the most votes would become president and vice president respectively.

John Adams and Thomas Jefferson grew at odds with one another over various issues.  For example, Adams was a Federalist who favored a strong government, and Jefferson was more supportive of states’ rights.  Adams served only one term as president; Jefferson beat him the second term to become the third president of the United States.  Still, Adams forever left his mark in the founding of a nation.

Next time we will look more closely at Thomas Jefferson.  Interestingly, he and Adams came to reunite their friendship in their older years.  Until then, though, Happy Fourth of July!

• Chocolate-covered Delights.  The real name for these luscious cookies is uncertain, but they are delightful, so this one will do.  Melt a 12-ounce bag of semisweet chocolate chips and a 12 ounce bag of caramel or butterscotch chips together in a microwave-safe bowl for two minutes or so (the chips should be melted, but do not burn): stir thoroughly.  Immediately add a 6-ounce can of La Choy Chow Mein noodles and 8 to 10 ounces of cocktail peanuts.  Mix all the ingredients together.  Line a large baking sheet or other flat pan with wax paper and spoon 1 ½ to 2 inch dollops of the mixture onto the paper (the cookies will appear almost spider-like because of the noodle pieces protruding).  Refrigerate until hardened and eat!  NOTE:  These cookies can be frozen if you wish to make them ahead of time.  Other ingredients such as shredded coconut or raisins can also be added for variety.  White chocolate chips can be substituted for the semisweet chocolate chips, as well.  *Keep the cookies refrigerated until ready to use, as the chocolate may become too soft at room temperature.
• Chocolate Pecan Pie.  In a large bowl, combine 1 ¼ cup of dark corn syrup, 2 large eggs, ¾ cup of sugar, 2 to 3 tablespoons of butter, 1 teaspoon of vanilla, and ½ cup of semisweet chocolate chips: blend thoroughly.  Add 8 ounces of pecans.  Place the mixture in a 9 inch, unbaked pie crust (store-bought or homemade).  Cook in a preheated 350 degree oven for 45 to 50 minutes.  Let cool before serving.  NOTE:  You may need to loosely cover with foil about halfway through baking to prevent crust sides from becoming too brown.
• White Cake with Strawberries and Cream.  Not crazy about chocolate?  How about a deviation from the tried-and-true.  Bake a white (or yellow) cake mix according to directions in a 9 by 13 pan.  When done, poke holes on the top and let cool.  In the meantime, mix 2 packages of instant vanilla pudding with 3 cups of milk.  Beat until thickened.  Add 8 ounces of Cool Whip (or real whipped cream) and blend: set aside.  Pour 8 to 10 ounces of frozen sliced strawberries with juices (thaw first) over the cake and spread evenly, allowing the liquid to seep into the cake.  Evenly distribute the pudding/cream mixture over the thawed berries.  Top with fresh halved strawberries (round side up).  NOTE:  If making your own whipped cream, beat 1 cup of whipping cream with 1 teaspoon of vanilla.  Add 1 to 2 tablespoons of Confectioners Sugar and beat until peaks form (do not over beat).  Proceed with above directions.

The holidays are wonderful for many reasons: one being food.  So, as we enter this glorious season with celebrations, thanks, reflections, and culinary delights, let’s not forget how sweet this time can be!

Sautéed Portobello Mushrooms.  Carefully wash about 5 or 6 large mushrooms and cut grainy tips off the stems: remove any blemishes.  Slice about 1/3 inch thick.  Coat a 10 to 12 inch skillet with Extra-virgin olive oil and add the mushrooms.  Sauté on medium heat turning frequently.  Sprinkle salt and a small amount of pepper onto the mushrooms; this is one dish that actually tastes pleasant with an extra measure of salt, but don’t overdo it.  (NOTE: If you suffer from high blood pressure or are on a sodium-restricted diet, then forego the salt and add a splash or two of balsamic vinegar).  Add a few sprigs of fresh parsley and continue turning.  Cook until the mushroom juices have evaporated and the mushrooms appear slightly brown.  Transfer to a decorative dish and drizzle the remaining pan olive oil over the mushrooms.

Breaded Bread With Capers.  Slice a thin French bread stick (about 1/2 inch thick).  Beat two eggs in a bowl with a tablespoon of water and dip the slices first in the egg mixture and then in a dish with unbleached flour and a couple of sprinkles of salt and pepper.  Fry the bread slices in a skillet with EV olive oil until both sides are slightly golden in appearance (do not burn).  Transfer the fried slices to a baking dish.  Spoon at least five capers on top of each slice, along with a little caper juice.  Bake at 350° for ten minutes and serve warm.  NOTE:  For an interesting variation, you can also add a small amount of sprinkled parmesan or Romano cheese before frying.

Easy Baked Ziti.  This dish is relatively simple and goes a long way, but the sauce takes a while to cook (use jarred sauce if you have time constraints).  Sauce: Slice an onion and sauté in EV olive oil until translucent. Add a 28-ounce can of whole tomatoes (Pastene San Marzano are excellent).  Add one 6-ounce can of Hunt’s Basil, Garlic, Oregano tomato paste and one 6-ounce can of Contadina Roasted Garlic tomato paste.  Fill the large tomato can halfway with water and add to the saucepan.  Fill each tomato paste can with water twice and add (stir thoroughly).  Cook on high heat and continue to stir.  When the sauce comes to a boil (it will fairly quickly) reduce heat to low and cover (the cover should be somewhat askew).  Simmer for two and a half to three hours, making sure to stir to the bottom about every twenty minutes.  *The sauce should be slightly bubbly as it cooks; if it is not, slightly turn up the heat until small bubbles appear.  NOTE: (You may need to periodically add small amounts of water, typically in ¼ cup increments.  Do this when to the mixture looks thick and the taste is somewhat tart (the added water evens the flavors).  Ziti Dish.  When the sauce is done, mix a large tub of good-quality, whole milk ricotta in a sizable bowl with two beaten eggs, a little garlic powder, and several sprigs of sliced fresh parsley: set aside.  Cook one pound of ziti, penne, or rigatoni (al dente) and toss with a little EV olive oil (to prevent sticking).  Coat the bottom of a large baking dish with sauce.  Evenly disperse the cooked pasta, a 12-ounce bag of shredded mozzarella, and the ricotta mixture.  Top with a few ladlefuls of sauce and bake at 350° for 30 minutes (or until hot).  Make sure the remainder of the sauce is readily available if additional sauce is desired.  (This dish can be prepared and refrigerated one day ahead of time.  If going this route, you will likely need to bake an additional 10 to 15 minutes).  NOTE:  Leftover sauce freezes quite nicely for a month or two in an airtight container.  In January or February, you can have another tasty meal!

Buon Appetito!

1. Make Lists.  Lists bring structure to otherwise fragmented thoughts and help us to remember what we want to do.  For example, if you have multiple presents to buy, put the recipients’ names on a list.  As you purchase the gifts, check the names off.  A second “list” must?  Holiday cards.  Write down everyone you wish to include and check the person off as you go along (you will never have to wonder if you remembered to include Aunt Janie).  The same holds true for grocery lists.  Jot down the food, beverage, and paper items you need.  As you buy them, check them off.  If you can’t find everything you are looking for, fold the paper and place it neatly in your coat or purse (you can easily pull it out at a future date and know exactly what you are looking for).  NOTE:  You can always add to the list, or even change the list.  The important thing is you will have a point of reference.
2. Decorate in Stages.  Some people put out a few decorations to celebrate the holidays, while others have a storage room full of items.  For those in the latter category, it might be wise to take the decorations out in stages (so you don’t overload).  Another thought?  If you ornament different rooms, do one at a time.  If the items are not segregated to accomplish this task, then retrieve only manageable amounts.  If it works out that certain decorations remain stored for the season, so be it.  The main thing is, you take pleasure in doing what you are doing (and feel cheerful about why you are doing it).
3. Plan Holiday Meals in Advance. Most people have a general idea as to what they will be serving on special occasions, but some individuals wait until the last minute to purchase the ingredients.  To avoid deadline pressure, buy ahead.  A number of items can be kept fresh in the refrigerator or cupboard (be sure to check for expiration dates).  Other groceries can be easily frozen (like ravioli).  Buy only the food with a short shelf life “last minute.”  NOTE: You can also cook certain dishes ahead of time.  A pot of sauce, baked ziti, some desserts, etc., can be made a day (perhaps two) before without compromising freshness or taste.

Other ideas?  Wash your hands frequently (and carry hand sanitizer), wear weather-appropriate clothing in the cold, and enlist family members to help out with chores.  Staying organized this season could help make the holidays both merry and bright!

During the holidays, our time is often ruled by cooking.  Sometimes we stay loyal to recipes we know, and sometimes we experiment with our culinary imagination.  The meal below is an interesting combination of both.  It castes the proverbial “pasta” as the main star, but it also depicts a slightly different gastronomic aura in the subtle yet tasty sauce. The end result?  A pleasurable diversion from the tried-and-true.  An added bonus?  The sauce takes under 30 minutes to prepare.

Mezzi Rigatoni in a Creamy Tomato Liqueur Sauce

2 10-ounce packages of sliced Baby Bella mushrooms (the mushrooms should be Baby Bella, not white)

2/3 can of Hunt’s 6-ounce basil, garlic, and oregano tomato paste

8 to 12-ounces of Barilla Mezzi Rigatoni

¾ cup of half and half cream

1 teaspoon (or more) of Sugar Maple Liqueur (or another sweet, mild, pleasant-tasting liqueur)

Salt and pepper to taste (more salt than pepper)

Several sprigs of fresh parsley

Extra-virgin olive oil for coating

Medium heat.

Coat a 10″ skillet with olive oil.  Add the mushrooms, salt, and pepper.  Stir until the juices from the mushrooms seep out and bathe the pan.  Taste the liquid; it should be somewhat salty (but not overly so).  Add more salt if the flavor is bland.  When it appears the liquid is beginning to reduce, add the tomato paste and stir for two to three minutes.  The sauce will thicken.  Pour in the half and half and add the parsley: keep stirring (maybe three or four minutes).  The consistency should now be creamy (but not remarkably thick).  If it is, then add a little more half and half until a thinner creamy consistency is achieved.  Add the teaspoon of maple syrup liqueur and taste.  The sauce will have a pleasant, slight sweetness.  If it does not, then add more liqueur in very small amounts (maybe ¼ teaspoon at a time) until a delicate sweetness is achieved.  Spoon the cooked (al dente) rigatoni onto a plate and top with the cream sauce.  Buon Appetito!

NOTE:  This recipe makes about four servings as an entree.  For a crowd-sized meal to complement other offerings, make the entire box of pasta (16-ounces), the entire 6-ounce can of tomato paste, and one cup of cream.  You will also need to add a little more liqueur to attain the slight sweetness (go slowly).  Place the cooked rigatoni (coated with olive oil so it does not stick) in a generous bowl and pour the sauce on top.  Mix the sauce and pasta together so that all the rigatoni is coated.