The Other Independence Day

posted July 8, 2007
  by Amy Powell, Real Meals In Minutes

Chances are as you are reading this article you still may be recovering from a 4th of July celebration. But before you write off the rest of the summer as devoid of meaningful holidays until the fall, consider that there is another holiday around the corner much sooner than you would think. Take the fourth of July and stick a “1” before the 4 and you have the second best holiday of the summer, le quatorze juillet, or the Fourteenth of July--Bastille Day as we like to call it on this side of the pond.

Leave it to the French to celebrate their independence from the monarchy in a manner that might put our little July fête to shame. As much as we love flag-shaped Jell-O cake, I am pretty much positive that the menu the French would come up with for their own celebration is bound to be a tad more interesting.

Bastille Day is a celebration of independence for the French on the same level as our own Independence Day observance. But rather than freeing themselves from the shackles of another country’s rule, Bastille Day commemorates the French Revolution and freedom from the tyranny of the monarchy. On July 14, 1789, the French citizens of Paris stormed the Bastille prison, not so much to save the seven prisoners being held there but as a symbolic gesture to warn the monarchy against fighting the movement toward a new government.

It is this grand egalitarian spirit that makes Bastille Day so much fun, even in this country. In New York, for instance, large celebrations of the day take place on both the Upper East Side and MacDougal Street in Soho. For foodies, MacDougal Street is the place to be, as teams from the city’s top French restaurants--with members ranging from the sommeliers to line cooks--gather for a day-long tournament of the French lawn bowling game petanque. While sipping some pink French bubbles, people wander from restaurant to restaurant. From simple cafes to fine dining establishments, each will set up outside to feed the throngs their French food.

Whether you're a Frenchman by birth or a francophile by inclination--or maybe you just like French fries--this holiday definitely has something for everyone. A homegrown Bastille Day party shouldn’t be too different from our own Independence Day celebrations, in that it is really not an occasion for a formal dinner. So look instead to a French inspired menu along the lines of what could be served at a barbecue or picnic.

Cooking Bastille Day fare to feed the top chefs as well as the passersby calls for creative interpretation of some French classics (this day is about freedom after all, so feel free to do French your way). Crepes, those paper-thin French pancakes, are the tortilla of Western Europe. This blank canvas can be made in batches and transformed into a variety of sweet or savory dishes with simple filling and folding. Baguette sandwiches are also great to feed a crowd of hungry petanque players. Butter and brie, proscuitto and arugula, grilled veggies and goat cheese: just split a long loaf down the middle, stuff it, cut it in bite-sized pieces and watch it disappear. Personally, I think it is a great day to indulge in some version of the béchamel, ham and cheese laden sandwich, Croque Monsieur.

The French motto of Liberté, Equalité, Fraternité was born of Bastille Day and can be seen now in everything from their spirit and to their cuisine. If that is the case, whether you are French or not, exercise your liberty to throw a 14th of July party, celebrate equality by interpreting French favorites in your own Americanized way, and enjoy the fraternity in sharing this food with people you love.

Croque Amy Recipe
http://www.cdkitchen.com/


Serves/Makes: 8
Ready in: < 30 minutes

* 1/4 cup butter plus additional
* 1/4 cup flour
* 3 cups whole milk
* salt
* pepper
* 1 pinch cayenne
* 8 thick slices of large French sandwich bread
* 2 jars (12 oz size) marinated artichoke hearts packed in oil
* 1 pound smoked turkey or chicken breast
* 8 ounces Brie
* 4 ounces gruyere

In a large saucepan, melt butter over medium heat. In a separate saucepan bring milk to a boil. Add flour to melted butter and stir with a wooden spoon for 2 minutes, allowing mixture to bubble but not brown.

Whisk in hot milk and continue whisking until smooth and sauce had come to a boil. Reduce heat to a low simmer and continue cooking for another 10 minutes whisking frequenting. Season with salt and pepper and pinch of cayenne.

Preheat oven to broil. Slice bread if necessary. Butter a large baking sheet and arrange bread slice spaced out evenly. If using quarters of artichoke hearts, slice each lengthwise into two or three pieces. Slice turkey or chicken breast thinly if whole. Slice brie in 1/4 inch thick slices. Grate gruyere.

To arrange, spread 2-3 tablespoons of the white bechamel sauce onto the top of each slice of bread.

Arrange artichoke hearts on top dividing evenly. Top with turkey or chicken, then brie slices. Sprinkly grated gruyere over each sandwich.

Place sheet in oven and watching closely allow to broil for several minutes until cheese is melted.

©2008 CDKitchen, Inc. No reproduction of this article may be made without express permission from CDKitchen, Inc.

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