Mountain Views News          Saturday, October 22, 2011

10

GOOD FOOD & DRINK

 Mountain Views News Saturday, October 22, 2011 


NATIONAL SANDWICH DAY

The Grinder, The Po Boy, The Ruben, The 
Peanut Butter and (banana – Elvis fans) Jelly, 
The Tuna Fish, and of course The Philly 
Cheese Steak Sandwich. Did I miss any? You 
bet I did. Don’t worry though this is the 
first part of a two week story in celebration 
of National Sandwich Day, which that takes 
place on November 3. So, where was the 
sandwich invented? This story resonates 
with me fully.

Acknowledging the fact that combinations of 
bread/pastry filled with meat or cheese and 
dressed with condiments have been enjoyed 
since ancient times. Food historians typically 
attribute the creation of the sandwich, as it 
is recognized today, to John Montagu, 4th 
Earl of Sandwich. This Englishman was said 
to have been fond of gambling. As the story 
goes, in 1762, during a 24 hour gambling 
streak he instructed a cook to prepare his 
food in such a way that it would not interfere 
with his game. The cook presented him with 
sliced meat between two pieces of toast. 
Perfect! This meal required no utensils and 
could be eaten with one hand, leaving the 
other free to continue the game. Sadly, the 
name of real inventor of the sandwich (be it 
inventive cook or the creative consumer) was 
not recorded for posterity. It makes perfect 
sense to me. There are many places in the 
area to secure an above average sandwich. 

One that might have fallen off your radar 
is Connal’s on E. Washington. It has been 
making burgers, subs and grinders since the 
late 50’s. I was in the mood for a sandwich 
and I hadn’t been here for years, and 
knowing that National Sandwich Day was 
fast approaching, I headed up for lunch. To 
my surprise, the long lines that I remember 
from my days at PCC were no longer there. 
Has the sandwich lost it’s popularity? Had 
Connal’s cut back on the portions? I was 
determined to chew upon the answer. Nope, 
no cutbacks, no small portions, they still 
have a very good sandwich, ooops, I mean 
Grinder. It’s in the ($6) range and worth 
every penny, so what exactly is a grinder. 
The bread is a sub roll, with turkey, shredded 
lettuce, oil and vinegar, provolone cheese 
and thin slices of tomato. You can get the 
grinder with any meat. 

Speaking of months. It’s National Chili 
Month, Connal’s has chili with beans or 
without. I’d suggest the bean-less experience. 
Connal’s also makes burgers, hot dogs and 
pastrami. I recently checked out Jersey 
Mike’s, a growing sub chain and for me and I 
think you’ll agree Connal’s is a cut above the 
rest. 

Open for 
Breakfast, 
lunch and 
dinner. 
Log onto 
their 
website 
www.
connal.
com for 
updated 
prices and 
hours. Note Walk up window for ordering, 
limited seating inside with side patio 
available.

Join me every Sunday Night KBC Radio at 
7:30 PM. Next week Part 2.

Connal’s 1505 E. Washington Blvd. Pasadena 
(626) 794-5018 email me at thechefknows@
yahoo.com


Halloween Spice Cake Recipe 

courtesy 

Giada De Laurentiis

INGREDIENTS

Butter

1 1/2 cups all-purpose flour, plus more for pan

1 teaspoon baking powder

1/2 teaspoon fine sea salt

1 tablespoon unsweetened cocoa powder

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1 cup sugar

1/4 cup packed light brown sugar

2/3 cup vegetable oil

1/3 cup unsweetened applesauce

2 eggs

1 teaspoon pure vanilla extract

Powdered sugar, for dusting

DIRECTIONS

For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter 
and flour a 9 by 5-inch loaf pan. Set aside.

In a medium bowl, combine the flour, baking powder, salt, cocoa powder, cinnamon, ginger, 
nutmeg, and allspice.

In a large bowl, beat the sugars, oil, applesauce, eggs, and vanilla extract to blend. Add the dry 
ingredients and stir until just blended. Pour the batter into the prepared pan and smooth the top 
with a spatula. Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake 
comes out clean. Cool the cake for 10 minutes. Unmold the cake and place on a wire rack to cool 
completely. Dust with powdered sugar and cut into slices for serving.

SIDE NOTES:

Be Creative, use a decorative pan for the season. Right now you can buy pumpkin shaped baking 
pans at your local grocery store. 

 

This is also a great cupcake recipe!

 

You can always put the icing on the cake (butter cream or cream cheese frosting would be great and 
are available at your local grocers).

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com

 
NOW OPEN!

Featuring Organic Cream 

and 

Locally Sourced Ingredients

HOME PRESERVATION

CENTER

17 Kersting Court

Sierra Madre, Ca. 91024

(626) 355-9650

www.mothermoo.com

HEART-HAPPY NEWS ABOUT GOOD-FOR-YOU FOOD

(NAPSI)—The 10,000 baby boomers turning 
65 each day—and their families—may be better 
able to keep active and strong with an oil change: 
a cooking oil change, that is.

Many choose canola oil because it’s a good 
source of omega-3 and monounsaturated fats but 
has zero cholesterol and trans fat.

The American Heart Association recommends 
monounsaturated and polyunsaturated fats as 
your primary source of dietary fat. Using canola 
oil can help prevent heart disease by reducing its 
risk factors.

Unlike trans fats and saturated fats, canola 
oil won’t increase your risk of developing 
atherosclerosis, or hardening of the arteries. In 
fact, it may help reduce your cholesterol levels. A 
study in the journal Nutrition, Metabolism and 
Cardiovascular Diseases showed that canola oil 
improved cholesterol profiles by lowering the 
amount of LDL, or “bad,” cholesterol.

Canola oil’s omega-3 fatty acids may benefit 
your brain and nervous system. The UCLA Brain 
Research Institute and Brain Injury Research 
Center found omega-3 fatty acids improved 
nervous-system activity, which translated into 
memory improvements and better academic 
performance in children.

Canola’s light taste makes it easy to use in many 
ways—as a spread, for sauteing, in salad dressings 
and in most recipes that call for oil.

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