Welcome back to our series sharing Food Holidays: April 24th, 2021 with you. Can you believe another month has almost passed? Before we know it its going to be Christmas. Before I start reminiscing about Christmas past let me share with you Food Holidays: April 24th, 2021. I don’t know about you but this isn’t a Holiday I would want to take part in.
National Escargot Day
I remember as a child my Aunt Sue telling us about a meal she prepared for her family from her Home Economics Class. Chocolate Covered Ants which I wouldn’t ever eat and they top the list right next to Escargot which I also don’t plan on trying.
I asked Charlie if he would be willing to try cooking and eating Escargot. Charlie said no, way no how. Then I asked David and he also said no, way. Have you had Escargot or would you want to try it?
Did you know Escargot is French for Edible Snails, and Escargot is believed to have been the first animals to be farmed by man. Archaeological evidence has left traces of this type of Heliciculture going back thousands of years.
Escargot, or cooked land Snails, are now consumed across the whole of what used to be the Roman Empire. Snails are an excellent form of protein, tasty, low in fat, and (since they can’t run very fast) they’re probably pretty easy to catch!
History of Escargot Day
These flavorsome Gastropods are classically served grilled, in their shells, smothered in Garlic Butter and there served with a metal pick that is used to hook the meat out with and into the mouth.
Although not enjoyed in all parts of the world, Escargot is well known for being served in France, which is where the name comes from. In France, it’s even possible to buy Snails sold in cans or tins, with a carton of empty shells attached, and specially dimpled plates to serve them on.
How to Celebrate Escargot Day
Enjoying Escargot day is simple — just do activities that involve appreciating and learning about Escargot!
Learn How to Eat Escargot
For people, ordering a dish of Escargot in a restaurant might be intimidating because they may not know how to eat it — and it might not come with special instructions!
Escargot will likely be served on a special plate that includes divots where the Snails are placed in their shells. The plate will likely be brought with a small Snail fork as well as a pair of tongs. But what is a person supposed to do with the equipment?!
Actually, it’s easier than it might seem. Simply use the tongs to pick up one of the Snail Shells and reach the small fork into the shell and twist it so that the meat separates from the shell, then pull the meat out.
Since they are such a delicacy, Escargot is meant to be eaten slowly and enjoyed. Savor them in small bites at a time!
Order a Meal that Includes Escargot
For many people, the idea of eating Snails can be a bit off-putting, but trying them is the only way to figure out if you like them! The best way to do this on Escargot Day and go to a restaurant that serves Escargot, then they’ll be -prepared in a traditional manner.
Don’t go alone! Take a friend who likes Escargot. That is if you have a friend who does because I don’t think I do. But if I did and it turns out Escargot isn’t a favorite of yours, the plate of won’t go to waste as the friend can still enjoy them!
Share Fun Facts About Escargot
Beyond knowing Escargot is cooked Snails, many people don’t have any idea what Escargot, or Escargot Day, is about. Try these fun facts to help share the world in their love for this Escargot: .
About 1 billions snails are served in restaurants each and every year, and about 40,000 tons of these are consumed by French people, as expected.
Celebrate with Cheesy Snail Jokes
Why not celebrate Escargot Day with a few different classic snail jokes?
- From the movie Trading Places: a snail buys a sports car and has it sprayed with a massive letter ‘S’, so everyone will see him and say ’Watch that ‘S’ car go.’!
- Why do the French eat Snails? They don’t like fast food.
- A man opened a snail farm. His only complaint is that the business is slow-moving.
- How do Snails keep in touch? By using their shell phones.
Take a Trip to France
most French people would agree that the best place in the world to enjoy Escargot Day is France! So, hop on a plane or train and buzz on over to Paris or another French city to have the best Snail-eating experience possible.
Many restaurants in the country work to keep traditional recipes alive for this delicacy. But just about any restaurant in Paris will have Escargot on their menu as an appetizer, including local wine bars, bistros, cafes, and brassieres.
Consider one of these Parisian restaurants for a starter of Escargot:
- L’Escargot Montorgueil. Considered something of an institution in the city, this historic restaurant has been serving famous people (such as Marcel Proust and Salvador Dali) since 1832 in the Les Halles district.
- Au Doux Raisin. Aplace that’s less unassuming (and less expensive) this Wine bar is reminiscent of the 1950’s era. Offering delicious Escargot with customary, fresh ingredients.
- Le Maison de l’Escargot. Another classically known place in Paris, this takeaway place is perfect for stocking a picnic of homemade Escargot to be eaten anywhere in the city. Garlic butter is the main vibe, and the takeaway aspect makes this place a whole lot more affordable.
Be Safe with Escargot
Escargot is a delicacy that can be fairly expensive when ordered in a restaurant because the Snails are grown on special farms. It’s a fairly long and involved process to get them ready to cook and eat, making them a pricey item on the menu.
People who find huge Snails in their backyards or while hiking may think that these would make a fine meal and could save a little money, don’t try it! Snails that live in the wild can be extremely dangerous to eat.
Because they tend to eat just about anything they come across (including things that could be toxic to humans), the contents of their stomachs can cause illness if they are consumed.
Snails that are served in restaurants are fed a special diet that usually includes mostly Cereals, to be sure that they are then safe for people to eat. So forget the Wildlife Barbecue and stick to sourcing Snails from a reputable place, whether a restaurant or gourmet grocer.
Facts about Escargot:
- Escargot – French – An edible Snail, especially one prepared as an appetizer or entree.
- The French consume 40,000 metric tons of snails each year.
- Did you know Heliculture is the Science of growing Snails for food.
- Snails have been eaten as food since ancient Roman times. Apicius, the author of the oldest surviving cookbook (1st century B.C – 2 century A.D.) has a recipe for Snails in his cookbook.
- Restaurants serve about 1 billion Snails annually.
Recipe Escargots
1 (7 ounce) can Escargots, drained 6 tablespoons Butter 1 clove Garlic, minced 20 Mushrooms, stems removed ⅓ cup white Wine ⅓ cup Cream 1 tablespoon all-purpose Flour 1 pinch Ground Black Pepper to taste ¼ teaspoon dried Tarragon ¼ cup grated Parmesan Cheese
Directions
- Step 1 Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.
- Step 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×8 inch baking dish.
- Step 3 Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
- Step 4 Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.
- Step 5 Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese over the top.
- Step 6 Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.
Thank you,
Glenda, Charlie and David Cates
