October 19 – National Seafood Bisque Day

National Seafood Bisque Day

seafood bisque 2

Food Facts on Seafood Bisque

  • Seafood bisque is a delightfully rich and creamy soup made with lobster, crab, shrimp, or crayfish.
  • Seafood bisque is often seasoned with wine or cognac and a savory bouquet of spices.
  • Seafood Bisque was developed as an ingenious way to extract flavor from the crustaceans that did not quite make the cut at the market.
  • The meat of the shellfish is puréed and added back to the soup as a thickening agent.
  • Seafood Bisque is cooked twice and some food historians say that the word “bisque” comes from the French “bis cuites,” meaning “twice cooked.”

October 18 – National Chocolate Cupcake Day

National Chocolate Cupcake Day

choc mouse cupcake

Food Facts on Cupcakes 

  • A cupcake is a small cake designed to serve one person, frequently baked in a small, thin paper cup.
  • Just like a real cake, cupcakes rely on a mixture of flour, eggs, butter and sugar baked and slathered with frosting and perhaps sprinkles.
  • Cup Cakes were mentioned as “cake to be baked in small cups” in Amelia Simms’ American Cookery in 1796.
  •  Cupcakes are perfect for birthdays, bake sales, or curbing your chocolate fix. They are guaranteed to bring some cheer to your day.
  • National Chocolate Cupcake Day is celebrated by whipping up a batch and sharing with friends and loved ones.

October 17 – National Pasta Day

National Pasta Day

Pasta Box shutterstock_133795274

Food Facts on Pasta
  • Pasta is one of the world’s most favourite foods!  Spaghetti, lasagna, rotini, tortellini – there are over 600 known pasta shapes.
  • Pasta became a common North American food in the late 19th century with the surge in Italian immigration.
  • The first commercial pasta plant in the United States was founded in 1848 in Brooklyn, New York.
  • Fresh pasta (pasta fresca) is not necessarily better than dried pasta (pasta secce).  It just that it’s made differently and it tastes different.  Dry pastas are made with just wheat and water.  Fresh pastas add egg to the dough
  • Did you know that a typical Italian person eats over sixty pounds of pasta per year? In comparison, Americans only eat around twenty pounds of pasta per person per year!