I'm pretty excited! This Friday night at Artichokes, Becky Pashia and Mike Savage, 2 excellent painters working throughout the evening; live jazz; open studio going on with a variety of painters of all ages; and I just found out....a wall of my paintings! Hooray! This is BIG STUFF for me, Folks!Please come by, have a glass of wine, listen to some great jazz and check out all of the art. I'd love to see you there.

If you can't make it tomorrow night, the gallery will be open from 10am to 5pm on Saturday.

Don't be surprised if you come by and I am in the studio painting....it is the perfect place to paint!

I don't want this to sound too much like a commercial, but if you would like to paint, or learn to paint, ARTichokes is the place for you!

No recipes today, need to end this and work on tomorrow's events. You see, after I leave ARTichokes tomorrow evening, I need to head for Merriam to hear my grandson, Alex, and the band Metis. They are the headliners tomorrow night and a record company representative will be there to hear them! The bar is called Aftershock, and this short little granny will be as close to the stage as I can possibly be! Forgive me, Alex, hope I don't embarrass you.

It is hard to believe school will be starting again soon! Can you imagine these two characters hitting the books? That is my grandson, Bing, on the left and Tom's and Vicki's grandson, Alton, on the right. They had so much fun at Smith Mountain Lake in June. They were most pleased to learn how to bait a hook with a fresh wiggly worm! One morning I was greeted by a pair of big blue eyes, begging me to go buy more worms, or the day would be a "no Fishin'" day.

Soon we will be saying goodbye to summer, but we have a few weeks of left, we still have fresh tomatoes and cucumbers, golden peaches, big red plums, crisp corn on the cob and fresh greens and herbs by the bushel. We need to make the most of it now, before it is too late.
My daughter asked if we could make some pickles with the cucumbers that have done so well down at the vineyard. I had to admit to her that it has been years since I had any part in making pickles, but I am game! She has decided to make the refrigerator type.
I have always checked Julia and Martha when I have doubts on a recipe or procedure, so I naturally turned to them again. I found an interesting recipe for a Sweet and Spicy Bread-and-Butter Pickle on Martha’s webpage http://www.marthastewart.com/ as well as this one for Dill Pickle Chips. Thank God for Martha!

Dill Pickle Chips
Makes 2 quarts
2 pounds Kirby cucumbers
3 tablespoons coarse salt
3 cups water
2 cups distilled white vinegar
1 tablespoon dill seed
4 cloves garlic
2 bunches fresh dill, coarsely chopped
1. Cut the cucumbers into 1/2-inch-thick rounds, and transfer to a colander set in a bowl. Toss well with salt. Refrigerate cucumber rounds 1 hour.
2. Rinse cucumber rounds well; drain. Pat dry between paper towels. Transfer cucumber slices to a large bowl.
3. Bring 3 cups water, vinegar, dill seed, and garlic to a boil in a medium saucepan, stirring. Reduce heat; simmer 4 minutes. Let mixture cool slightly, about 10 minutes.
4. Add chopped dill to cucumber slices, and toss to combine. Pour in the brine. Let cool completely, about 30 minutes. Transfer mixture to airtight containers, and refrigerate at least 1 week (pickles will keep 3 weeks more).

Now, for the bread and butter pickles, my favorite. I remember my Mom and Dad making them when I was in the 1st grade. This recipe is more work, but I think well worth it!

Sweet and Spicy Bread and Butter Pickles
Makes about 6 cups
2 pounds Kirby cucumbers or summer squashes, cut into 1/8-inch-thick rounds (about 6 1/2 cups)
1 medium white onion (about 8 ounces), halved and thinly sliced (about 1 cup)
2 heaping tablespoons coarse salt
2 cups ice cubes
3 cups cider vinegar or distilled white vinegar
2 1/4 cups sugar
1 teaspoon whole mustard seeds
3/4 teaspoon celery seed
3/4 teaspoon whole black peppercorns
1/4 teaspoon turmeric
1/4 teaspoon crushed red-pepper flakes or 3 dried hot chiles
1. To draw out excess liquid and increase crunch, toss cucumbers and onion with salt in a large colander. Add ice, and toss again. Place over a bowl, and refrigerate, tossing occasionally, for 3 hours. Drain. Rinse well, and drain again.
2. Bring vinegar, sugar, mustard and celery seeds, peppercorns, turmeric, and red-pepper flakes to a boil in a saucepan. Add cucumbers and onion. Return to a boil (if using squashes, add them, then remove from heat; do not return to a boil).
3. Ladle into 3 hot sterilized pint jars, leaving about 1/2 inch below each jar's neck. Wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops. Using tongs or a jar clamp, transfer jars to a rack in a large canning pot or a large, deep pot filled with hot water, being sure to keep jars upright at all times. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover with water by 1 inch. Cover pot, and bring to a boil. Process jars in boiling water for 10 minutes. Let cool. Press down on each lid. If lid pops back, it's not sealed; refrigerate unsealed jars immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place for up to 1 year.

Now, just because I am sure those two little guys would not enjoy making pickles, here is a recipe just for the young ones.

Mimi’s Brownie Cookies
12 ounces bittersweet chocolate, chopped
1/2 cup all-purpose flour (spooned and leveled)
1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
3 large eggs
1 teaspoon pure vanilla extract

and of course, you can add chopped pecans, but the little guy's vote "no" on that one


1. Preheat oven to 350 degrees. Place chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, then let cool.

2. In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and sugars until lightened in color. Add eggs and vanilla. Beat until combined. With mixer on low, alternately beat in chocolate and flour mixture; mix just until combined (do not overmix).

3. Drop dough by heaping tablespoons, about 2 inches apart, onto two parchment-lined baking sheets. Bake until a toothpick inserted in center of a cookie comes out clean, 14 to 16 minutes. Transfer to wire racks to cool.

Mimi’s Fudge Icing

1 stick butter
3 tablespoons cocoa powder
3 tablespoons half and half
Powdered sugar

1. In a large sauce pan, melt the butter, stir in the cocoa powder and cream. Cook over low heat while stirring, until well blended.
2. Add powdered sugar, amount depends on how thick you want your icing. You can thin with more half and half if you get it too thick. You want it either pourable as a glaze, or thick enough to spread on top of cookies.

America's Food

While conducting my class on writing your own family’s heirloom cookbook, so many of the recipes the class participants are bringing in are such “regional” recipes. Necessity, as well as availability, become obvious as you read them. Each hand written recipe literally “sings” with history! My Grandmother Johnston never wrote down a recipe calling for avocados, or crabmeat, or Kahlua. Her recipes called for homegrown tomatoes, beef, canned fruits, and there was always Kentucky bourbon. Grandmother Ogg’s farm recipes called for butter, lard, pork, and homegrown vegetables. Naturally, they both had the normal staples such as sugar, flour, eggs, milk, potatoes, etc. From these few ingredients, both women became well known for their food. They had a couple of secret ingredients that so many people don’t have….that is 1.) love for the people that they were cooking for, and 2.) respect and understanding about the characteristics of the food they were cooking.

We eat the foods we eat because of where we live, what we grow, our health situation (or in many cases, mine included, the lack of knowledge about our health and eating) and our heritage.
Lets take them one at a time….where you live…live on the coast? Seafood influences your cooking and diet greatly.
What we grow….the Midwest has corn by the bushels and beef roaming the hills surrounding our cities. There are Pig farms! We live for fresh corn on the cob season! We can’t live without PORK & BEEF!
Health situations…low sodium, low fat, low carb….need I say more?
And finally, our heritage….probably the strongest influence. Whether you are Italian, German, Greek, Russian, English, Japanese or whatever by heritage, that still influences your diet, and what you crave. Your childhood memories, holiday memories, all center around food.

There are cities throughout our beautiful country that are truly “historical food communities” (do you like that term? Made up, by me, for a lack of anything else to call them). New York was and still is heavily populated by Italian Americans. So is St Louis, and Chicago. Kansas City, Missouri has always had a heavy Italian influence when it comes to food; but right across the river is Kansas City, Kansas which has always, since the mid 1800s, been heavily populated and influenced by the people of Eastern Europe who came to America to work in the meat packing houses.
The great American Southwest is famous for its beautiful southwest cuisine, full of flavors given to us by the American Indian and the Mexicans.
San Francisco has a strong Oriental influence due to the large number of Chinese that settled in California in the 1800s during the Gold Rush.
So, here we are in the Midwest, good old farm country. I always resent the term “fly over country” being used about my part of the world. All those people laughing as they fly way over head, peering down from their airplane, headed for home to sit down to a great steak dinner! They don’t have a clue that the rib eye or filet they are about to devour was raised right here in the beautiful Midwest!
Thank God for modern transportation and refrigeration!

Let’s have a few regional recipes today. I think I will start on the east coast and move west. Hang on, you are about to take a trip!

New England gives us:
New England Boiled Dinner

serves 8
5 pounds corned brisket of beef

6 peppercorns

Cold water to cover

1/2 pound salt pork

3 parsnips, cubed

6 carrots, scraped and cubed

2 cups cubed rutabaga, or 6 small white turnips, peeled

8 small white onions, peeled

6 medium potatoes, quartered

4-6 wedges green cabbage

Chopped parsley

Melted butter

Place the corned beef in a kettle, add the peppercorns and cold water, cover, bring to a boil and simmer 4-5 hours or until the meat is tender, skimming occasionally. Remove meat and keep in warm place. Add the salt pork (in one piece), parsnips, carrots, rutabaga or turnips, onions and potatoes. Cook 30 minutes. Add cabbage wedges during the last 10 or 15 minutes and cook just until tender. Place the meat on platter and surround with the vegetables. Blend parsley with melted butter and spoon over vegetables. Discard salt pork, but save stock for a pot-au-feu or other stew.


The Mid Atlantic is famous for:
Maryland Crab Cakes
2 pounds crab meat
2 eggs
1 teaspoon lemon juice
½ Cup mayonnaise
¼ cup mustard
1 small onion, finely chopped
1 green pepper, finely chopped
1 cup crushed Saltine crackers
1 teaspoon Tabasco sauce
2 teaspoons Worcestershire sauce
1 ½ teaspoons Old Bay seasoning
1 ounce parsley
Dash of garlic powder
Combine all ingredients in a large bowl, mixing well. Form into crab cakes and refrigerate. Broil in oven or fry in olive oil until golden brown. Serve with fresh salsa or favorite condiments.

The South!
Grits and Red Eye Gravy
6 servings of prepared Grits

1/2 cup - brewed coffee

Ham Drippings

Directions
Prepare 6 servings of grits as package directs. In iron skillet, cover ham with water and cover. Cook country ham slices until browned. Remove from Iron skillet. Add a little water to ham fat, creating a brown or "red eye" gravy. Some folks add a little coffee.
Cook over medium heat 2 to 3 minutes, stirring in ham drippings from bottom of skillet. Spoon over hot cooked grits and serve.

Shrimp and Grits

1 pound peeled Shrimp

1 stick - butter

1 tube - Kraft Garlic Cheese

3 - eggs, beaten

1/2 cup - milk

1 cup - sour cream

Cook 1 cup of quick (not instant) Grits following the directions on the package. After the grits are cooked add rest of ingredients. Stir together and pour into an oblong dish and sprinkle corn flakes over the top. Cook in a pre-heated oven at 350 degrees for 45 minutes to an hour.
Take one pound of peeled shrimp and saute with garlic in butter until the shrimp are pink. Do not overcook.
After the grits are ready the shrimp can be added to the mix or served on the side.

From the Bayou!

Cajun Pork Jambalaya
2 pounds pork meat, cubed
2-1/2 cups rice, uncooked
1 cup onion, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, finely chopped
2 pods garlic, finely chopped
Seasoning to taste
1/4 cup vegetable oil
1/2 cup green onion, chopped
1/2 cup parsley, chopped
1 teaspoon Tabasco sauce
1/4 teaspoon sage
4 cups water
Season meat the day before cooking and refrigerate. In heavy pot using 1/4 cup vegetable oil, cook meat until dark brown. Add sugar, if it doesn't brown well. Add onions, bell pepper, celery and garlic. When vegetables are sauteed, add water and simmer for about 30 minutes. Add rice, green onions and parsley Cook on low heat for about 25 to 30 minutes with the cover on as tight as possible. You may stir occasionally.

The great Midwest Bread Basket!
Sausage Gravy
1 pound mild pork sausage
3 tablespoons butter
1 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
1 tablespoon fresh chopped thyme
4 -5 tablespoon flour
3 cups whole milk
1 ) Cook the sausage meat in a skillet.
2 ) Add in the butter and all the spices. Cook for a few minutes.
3 ) Add in the flour, stirring constantly for 3 minutes.
4 ) Add in the milk and stir using a whisk till the gravy comes to a slow boil. Turn down the heat and continue to stir till the gravy comes to the desired thickness. I cooked mine for about and extra 8 minutes to reduce the gravy and create more flavor. Add salt and pepper to taste. Pour over freshly baked biscuits and enjoy.

Perfect Buttermilk Biscuits
2 cups all-purpose flour or 1 1/2 cups all-purpose flour and 1/2 cup cake flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 cup chilled vegetable shortening or butter, cut into small chunks about the size of sugar cubes

1 cup cold buttermilk

The vegetable shortening or butter must be very cold
If you find yourself short of buttermilk for your recipe, you can make your own by adding 2 tablespoons of vinegar to 2 cups of whole milk.
In a large bowl, sift together flour, baking powder, baking soda, and salt. Toss the butter chunks into the flour mixture. Refrigerate for a least 1 hour or overnight.
Remove the bowl from the refrigerator and, using clean hands, mash the butter chunks between your thumb and index finger into quarter-sized pieces. Don't handle the mixture too much as you want to keep the butter cold. Again refrigerate the mixture for 30 minutes or longer. Meanwhile, preheat your oven to 400 degrees F.
After refrigerating, mix the cold buttermilk into the flour/butter mixture, tossing briskly with your hands or a fork to evenly distribute the buttermilk so no dry bits of flour are visible. The dough will be sticky but should clear the sides of the bowl.
Scrape the biscuit mixture out onto a lightly-floured work surface and gather, with floured hands, into a ball (do not knead). Roll the dough into a rectangle about 1/4-inch thick. Fold into thirds and rotate dough 90 degrees, dusting work surface with flour. Roll out to about 1/2-inch thick.
Using a 3-inch biscuit cutter or drinking glass, cut the dough, dipping the cutter or glass into the flour after each cut. Be sure to cut the biscuits close together, even touching, so you won't have many scraps. Re-rolling the scraps will make tougher biscuits. Place onto an ungreased baking sheet, close together for soft-sided biscuits or 1-inch apart for crisp-sided ones.
NOTE: If you need to hold the uncooked biscuits, the cut dough rounds can be refrigerated for up to 1 hour.
Bake approximately 15 minutes, without opening the oven door, until the biscuits have risen and the tops are golden brown. Remove from oven and serve warm.
Makes 6 to 8 (3-inch) biscuits.

The Northern States
Cherry Pork Tenderloin
Dried cherries (about 1/2 c.)
2 pork tenderloins (about 11/2 lbs.)
Seasoned flour
Shallots to taste
1/4 c. dry white wine
2/3 c. whipping cream

2 t. Dijon mustard
1/2 t. salt
Slice tenderloins into "coins." Lightly flour and chill for about 1/2 hour. Brown medallions of pork in about 2 T. butter. Remove to warm place. Saute diced shallots in pan drippings. Add cream, wine, mustard, salt and cherries. Cook gently, scraping bottom of pan. Add tenderloins and heat gently. Serve with white rice on the side. Nice with homemade applesauce.

Onion Soup With Two Wisconsin Cheeses
2 tablespoons butter

5 cups onions, sliced

3/4 teaspoon salt, divided

2 cans (14 ounces each) beef broth

1/4 cup dry red wine (or water)

1 bay leaf

1/4 teaspoon freshly ground black pepper

4 slices 3/4-inch French bread, toasted

1/2 cup (2 ounces) Wisconsin Asiago cheese, finely shredded

1 cup (4 ounces) Wisconsin part-skim Mozzarella cheese, finely shredded

3/4 teaspoon dried thyme

Heat butter in Dutch oven over medium-high heat. Add onions and 1/2 teaspoon salt; stir to coat with butter. Cook over medium-low heat about 35 minutes until onions are golden brown, stirring often.
Add broth, red wine and bay leaf. Simmer gently for 15 minutes. Remove bay leaf. Add remaining 1/4 teaspoon salt and the pepper. Ladle equally into four 1 1/2-cup ovenproof bowls. Add a slice of toast to each; push down to saturate with broth.
Mix cheeses and thyme. Completely cover bread and soup with cheese mixture, dividing equally. Place on baking sheet. Bake at 425°F about 10 minutes, until cheeses melt and turn lightly brown. Serve immediately.

The Pacific Northwest
Northwest Creamy Smoked Salmon Fettuccine Alfredo
SERVES 4
1/2 lb dry fettuccine

1 (8 ounce) package cream cheese

3/4 cup grated Parmesan
1/2 cup butter

1/2 cup milk

1 teaspoon garlic powder

1/4 teaspoondried basil

1 pinch ground nutmeg
1 red bell pepper, diced
1 tomatoes seeded and diced

4 mushrooms sliced
8 ounces smoked salmon, broken into little pieces

Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 mis or until al dente; drain.
In a medium saucepan, combine cheeses, butter, milk, garlic powder, basil and stir over low heat until smooth and creamy about 10 to 15 minutes.
Toss the sauce with the vegetables, gently stir in smoked salmon. Add cooked pasta to sauce, place in large bowl for serving
Sprinkle with nutmeg.

America’s Southwest
Chipotle and Green Chile with Pork

4 tablespoons butter

2 pounds pork tenderloin, cut into 1/2-inch pieces

1/4 teaspoon salt

1/2 teaspoon cracked black pepper

2 cups yellow onions, diced

1/4 cup jalapeno chile, minced

1 cup dried New Mexico green chiles, seeded, remove stem, and minced

1/4 cup minced garlic

1/4 cup roasted Chipotle chiles, peeled and minced

1 cup grated Pepper jack cheese

8 flour tortillas (6-inch)

In a stockpot, melt two tablespoons butter and heat. When the butter is hot, add pork, onions, jalapeno, New Mexico dried chiles, garlic, salt, and pepper. Cover and cook 1 1/2 hours or until pork is tender. Add the Chipotle chiles and simmer for 45 minutes to 1 hour. Grill the tortillas and brush with butter. Serve with grated Pepper jack cheese on top. You want to spoon the chili onto your tortilla and roll up and eat.

Makes 4-6 servings.

To finish our trip....All American Apple Pie!

For Crust:

2 1/2 cups all-purpose flour

1 tablespoon granulated sugar

3/4 teaspoon salt

10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2- inch pieces

1/3 cup chilled solid vegetable shortening (such as crisco), diced

6 tablespoons (or more if needed) ice water

For Filling: 1/2 cup granulated sugar

1/4 cup (firmly packed) golden brown sugar

2 tablespoons all-purpose flour

1 tablespoon lemon juice

2 teaspoons grated lemon peel

1/8 teaspoon ground nutmeg

3 pounds Golden Delicious or Granny Smith apples, peeled,cored, thinly sliced

Additional Ingredients For Top Crust: Milk Additional sugar
Instructions:

For Crust: Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; divide into 2 pieces. Flatten each into disk. Wrap each in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.) For Filling: Position rack in lowest third of oven and preheat to 400°F (200°C). Mix first 6 ingredients in large bowl. Add apples and toss to blend. Rolling Out Dough and Assembling Pie: Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter (23cm) glass pie dish. Fold edge under, forming high-standing rim; crimp. Add filling. Roll out second dough disk on floured surface to 13-inch round. Cut into twelve 1-inch-wide strips. Arrange 6 strips across pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press ends into crust edges. Brush lattice with milk. Sprinkle lightly with additional sugar. Bake pie 10 minutes. Reduce oven temperature to 375°F (190°C). Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour. Cool on rack 1 hour. Serve with vanilla ice cream or a little sweetened whipped cream. Note: Can be made 8 hours ahead. Let stand on rack.

Grandmother's Milk Money.....Mom and I started talking about her childhood again the other day. It’s funny how conversations start….one minute we were talking about how well her living room furniture has held up and the next thing I knew, we were talking about Grandmother Ogg’s milk business! It seems Grandmother had 2 cows that she milked everyday and had regular customers that Mom’s 2 brothers delivered the milk to. She kept her “milk money” hidden under the living room rug until she had enough saved to buy a new piece of furniture!
I was not a big fan of fresh milk from the farm; I much preferred pasteurized from the dairy. However, the food Grandmother made with fresh milk was outstanding! I loved the cream that rose to the top. She had a green carnival glass cream pitcher that was filled every morning with fresh cream. We had it on our oatmeal, over fresh strawberries, whipped on fresh sliced peaches. And in homemade ice cream!
When I was a child, cream meant desserts to me. Today, well to be honest, I still think of desserts, but I also think of savory sauces and creamy soft polenta. It makes me remember dinner parties and holidays of the past. Cream is good!

I apologize for not sending recipes to you as often. Summer is a busy time. So, today I will give you two of my favorites using wonderful rich heavy cream. I don’t want to hear that it is bad for you. I’m not suggesting you eat these every day….just occasionally, on special occasions. Cream should be enjoyed, should be relished!

This first recipe may look long and difficult, but your oven does all the work.

Chardonnay Poached Salmon with Dill Dijon Whipped Cream
3 cups Somerset Ridge Chardonnay
3 cups water
1 lemon, sliced
1 tablespoon black peppercorns
10 juniper berries, crushed
3 bay leaves
1 stem fresh basil
3 fronds fennel
1 (2 1/2 to 3 pound) salmon fillet, skin on
Olive oil
2 lemons, sliced for garnish
1 bunch dill, for garnish
Dill Dijon Whipped Cream, recipe follows
Special Equipment: 2 (18 1/2-inch or 10 1/2-inch) foil pans
Pastry brush
Preheat the oven to 350 degrees F.
Put the Chardonnay, water, lemon, peppercorns, juniper berries, bay leaves, basil and 2 fennel fronds into a large saucepan. Place the pan over high heat and bring the liquid to a boil. Reduce the heat to low and let the liquid simmer for 10 minutes. Remove from the heat, discard the fennel and basil and let cool.
Put the salmon into the foil pan and top with the remaining fennel frond. Pour the poaching liquid over the salmon. Cover the pan with foil and seal it tightly. Place the pan into the preheated oven for 20 minutes. Remove the foil halfway through the cooking process and baste the salmon. Reseal and finish poaching. Remove the pan from the oven, remove the foil and brush the top of the salmon with the poaching liquid to remove any white bits.
When the pan is cool enough to handle place it over your sink. With a sharp knife, make a few punctures in the bottom of the pan to let the poaching liquid drain. Place the pan directly into the second pan to prevent dripping. Brush the salmon with olive oil, cover with foil and refrigerate overnight.
To serve, cut the end off the foil pan and, with a spatula, slide the salmon onto a platter. Fan the lemon slices out along the top and garnish the sides with the dill. Serve with Dill Dijon whipped cream on the side.
Ingredients
Dill Dijon Whipped Cream:
1/2 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons dill, chopped
Salt and pepper
Pour the heavy cream into a large bowl and, using an electric mixer on high, beat until soft peaks form. Add the mustard and continue to beat on medium for 1 minute. Fold in the dill and season with salt and pepper, to taste.
Transfer to a decorative bowl for serving.
Yield: 1 cup

This recipe is a favorite, Raspberry Pound Cake with Ambrosia Cream, using Somerset Ridge Ambrosia Dessert Wine to flavor the delicious whipped cream.

For Pound Cake:
1 1/2 cups all-purpose flour, plus more for dusting the loaf pan
1 teaspoon baking soda
2 teaspoons orange zest (from 1 medium orange)
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/3 cups sugar
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing loaf pan
3 eggs
1 teaspoon vanilla extract
1 (10-ounce) bag sweetened, frozen raspberries, thawed and drained
For Cream
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
3 tablespoons powdered sugar
3 tablespoons Somerset Ridge Ambrosia Dessert Wine
To make the Raspberry Pound Cake:
Set an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F. Grease and flour a 9 by 5 by3-inch loaf pan.
In a medium bowl, combine the flour, baking soda, orange zest, cinnamon, and salt. Whisk to combine. In a separate bowl, using an electric mixer, cream together the sugar and butter until blended, about 30 seconds. With the machine running, add the eggs 1 at a time. Add the vanilla extract. Add the dry ingredients, a small amount at a time, until just incorporated. Using a rubber spatula, fold the drained raspberries evenly into the batter.
Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 55 to 60 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. (Cake may deflate in the center during cooling)
To make the Ambrosia Cream:
In a large bowl, beat the cream until it holds soft peaks.
Add the vanilla extract, powdered sugar, and Ambrosia Dessert Wine. Continue to beat mixture until cream holds stiff peaks.
Transfer the pound cake to a serving platter. Slice and serve with the Ambrosia Cream.

I'm craving Santa Fe Flavors!

It has been a while since I just dealt with recipes. Today is the day. I’ve been craving some southwestern food, big time! I had some delicious, spicy tortilla soup last week at Molly’s Table in Paola. Since then, I have been thinking about all of those wonderful flavors! Since it has been so hot and muggy, I think a nice cold Avocado Gazpacho would be perfect. I got this recipe years ago when Arch and I went to Santa Fe for the first time. It is so good and refreshing!

Avocado Gazpacho Soup

1 large cucumber, peeled, seeded and diced
1 large avocado, diced, plus more for garnish
1 large tomato, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 cup diced celery
¼ cup sliced green onions
¼ cup Somerset Ridge Chardonnay
¼ cup red wine vinegar
1 cups beef broth
4 cups crushed tomatoes, canned
1 tablespoon fresh chopped cilantro, plus more for garnish
1 teaspoon salt, or to your taste
½ teaspoon freshly ground black pepper, or to your taste
1 dash Tabasco, or to your taste
11lime, juice only

In a large glass or porcelain bowl, mix all the ingredients together. Cover and refrigerate overnight.
When serving, you may wish to serve it with a dollop of sour cream, a sprinkle of chopped cilantro and a few pieces of diced avocado.
In many restaurants now, serving a “shot” of cold soup as an appetizer is the in thing.
There isn’t much room for garnish with the shot glass, so use a tiny bit of any or all garnishes.
Serves 6 to 8 regular size servings

Do you love smoked fish? It was one of Arch’s favorites. When ever we found good smoked trout, I’d make these crepes for him. In the beginning he balked a little, they weren’t prepared the “German way”. After a few bites, he was sold.

Smoked Trout in Cornmeal Crepes with Broiled Tomato Salsa

For the crepes:
¼ cup yellow cornmeal
1 tablespoons flour, sifted
1 medium eggs
½ cup milk
1 tablespoons melted butter
1 pinch salt
1 tablespoon vegetable oil

In a medium bowl, place the cornmeal and the flour, blend well. Add the eggs and mix . Slowly add the milk, whisking as you go. Next, whisk in the salt and the butter.
Set batter aside for approximately 30 minutes.
In the meantime, prepare the Salsa

For the Broiled Tomato Salsa:
3 large ripe tomatoes
1 small onion, quartered
1 clove garlic
2 serrano chiles, seeded
¼ teaspoon salt
1 ½ tablespoons vegetable oil

Preheat the oven to broil. Place the tomatoes on a baking sheet and place under the broiler for approximately 15 minutes, until they are brownish black and the juices are beginning to caramelize.
Using a food processor, blend the tomatoes, onion, garlic, chiles and salt.
Pour the vegetable oil in a large skillet and heat over medium heat. When hot, add the salsa and cook for 3 minutes, stirring constantly.

Back to the crepes….
In a seasoned crepe pan, place the 1 tablespoon of vegetable oil. Pour out the oil and wipe the pan with a paper towel, so there is just a light film of oil remaining.
Pour in 2 tablespoons of the batter and roll it around so that it coats the entire bottom surface of the pan.
Cook the crepe for 1 minute over low heat and then turn them over. Cook for 45 seconds and place on serving plates. Rewipe the pan with oiled paper towel and prepare next crepe, until all 4 crepes are prepared. I must admit, my first crepes never come out right, sometimes takes 2 or 3 to get into the swing of things..

For the Trout:
16 ounces boneless smoked trout, broken up into bite size pieces.

Assembly directions:
Divide the trout among the 4 crepes,, placing it in the center of each warm cornmeal crepe. Fold the crepes over and cover them with the Broiled Tomato Salsa.
Serves 4

Both chocolate and pecans are important in Southwestern cooking. I think they should be important in every country….they are meant to be together!

Santa Fe Chocolate Tart

2 cups pecan pieces
¾ cup sugar
4 tablespoons butter, melted
16 ounces semisweet chocolate
2 cups whipping cream
1 large egg yolk

In a food processor, place the pecans, sugar and butter. Pulverize the mixture, then press into a 10” tart pan with removable bottom. Bake for 10 minutes in a 375 degree oven, until golden brown.
In a double boiler, place the chocolate and melt over simmering water.
In another double broiler, place the cream and heat it until it is scalding hot.
Beat the egg yolk into the melted chocolate, then beat in the hot cream.
Pour the mixture into the tart shell.
Chill for a minimum of 2 hours before serving. Garnish with whipped cream to which you have added a dash of cinnamon with the sugar.

I could go on and on, but I don’t want to bore you. Santa Fe is such a great place to go for food, art, history, music….I need to get back there! Until then, I’ll have to have another piece of tart!

Today was the first of four classes I am teaching at ARTichokes on how to write/compile a cookbook using your family's heirloom recipes. The class is small due to vacations, but it allowed us to go on a field trip today! I didn't have a yellow school bus for transportation, but we got to our destination anyway!

Archivers at 119th and Metcalf, is my go-to store when I need really unusual, elegant or theme-related paper for my cookbooks. The papers are wonderful and the employees are extremely helpful. We looked at everything and I could see ideas cooking in my student's minds.

Next week we will start compiling our recipes and planning the design of the books! There are going to be some very special Christmas presents under the their trees!

I have added a new favorite blog of mine, hope you check it out! It is written by Maria Johnson, a beautiful young woman and artist from Colombia, South America. She lives here in Johnson County, Kansas with her husband and paints with me as a member of the "Somerset Painters". Check out her blog by going to http://artistmajo.blogspot.com/ She is so fun, I know you will love reading her blog!

Speaking of painting....

I really want to go paint Wea Creek....but I must admit, I worry about snakes! Worry may not be the right word....maybe FEAR SNAKES would be closer! I'm thinking maybe the creek will be pretty in the fall, late fall, maybe even winter when there is ice on the old creek! God, I hate snakes! But I sure do like that creek!

Went to Loch Lloyd last night to watch my beautiful granddaughter, Ali, swim in a meet against the club from Deer Creek. She took three 1st place, one 2nd place and one 3rd place! Next week her team goes up against my youngest granddaughter, Zoe's team! Thank goodness they are in different age groups!




Do you like Piquillo peppers? They are a speciality of a region in Spain known as Navarra. They are roasted over wood fires and then peeled by hand. They pack them by hand into jars. The name piquillo means "little beak" because they are small and triangular in shape, which makes them perfect for stuffing. The piquillo is not spicy or hot, but rather it has a rich sweetness. They are traditionally stuffed with blood sausage or salt cod, but I prefer to serve them with different cheese stuffings. You can serve them warmed in a skillet, or at room temperature. Here in Kansas City, some grocery stores and deli departments have them available either in the salad bar or with their selection of olives. If you haven't tried them, you should.

Grilled bacon wrapped shrimp and cheese stuffed piquillos are a great combination for quick appetizers. The shrimp can be cleaned and wrapped with the bacon and refrigerated until ready to toss on the grill. The peppers can be stuffed several hours in advance. Mix up some ice cold sangria and you have yourself a party!

Cheese-Stuffed Piquillo Peppers

I can't give you amounts for this, just buy as many peppers as you will need. I love these stuffed with Boursin cheese, available in most cheese departments. The peppers I buy are already seeded, so all I do is blot some of the liquid from the inside of each. I prefer to put the cheese in a pastry bag with a tube with a large opening. I simply pipe the boursin into the top of the peppers, arrange on a serving tray and loosely cover with plastic wrap.

GRILLED BACON WRAPPED SHRIMP
1/2 tsp. cayenne pepper

1/2 tsp. cumin

1/2 tsp. onion powder

1/2 tsp. lemon pepper

1 tsp. granulated garlic

1 tbsp. Lea & Perrins

2 tbsp. fresh lemon juice

4 tbsp. butter, melted

9 slices bacon

18 jumbo shrimp, shelled and deveined


Cut the slices of bacon in half. Partially cook the bacon over moderate heat to render some of the fat without allowing the pieces to crisp. Combine butter with spices, add shrimp, toss well to coat, let marinate at room temperature 30 to 60 minutes. Remove shrimp from the marinade, reserving the marinade. Wrap a slice of bacon around each shrimp and secure with a toothpick to hold both ends of the bacon. Place shrimp on hot grill for 4 minutes; turn and brush shrimp with reserved marinade and grill for 4 minutes longer or until shrimp are opaque throughout.



You know, of course, how I make my Sangria....!


1 bottle Somerset Ridge Buffalo Blush Wine

2 sliced fresh peaches

2 cups cleaned strawberries

1 large orange, sliced

1 lime sliced

1/2 cup Grand Marnier

1 can club soda, chilled



Prepare the fruit and place in a large clear glass pitcher. Pour the wine over the fruit and let stand in the refrigerator for several hours. Just before serving, add Grand mMrnier and the can of club soda. If you prefer a sweeter sangria, you may choose to add a can of ginger ale in place of the club soda.



Have a fun party!

Today has been a great day! Such fun to be with fellow painters at the vineyard, painting away as if we didn't have a care in the world! By noon it was getting pretty hot so we loaded up our paints and canvases and headed into Paola for lunch and a gallery tour. On the way we stopped at Wea Creek, a beautiful creek with flowing water over rocks, making for a lovely sound. We will paint it someday, I am sure of that.

Our first stop in Paola was the D'Marie Gallery owned by a warm, friendly woman, D'Marie, a transplant from New Mexico. She has taken one of the little buildings across the street from the town square and turned it into a wonderful gallery! I love seeing contemporary art in older buildings, there is something about the blending of old and new that is perfect, and D'Marie has accomplished wonders. Her current show is worth the drive to Paola! Check out her web page at http://www.dmariegallery.com/.

Our next stop was for lunch and something cold to drink! Molly's Table had been reccomended to me and it just a few steps around the corner from the gallery. Once again, a terrific job of using an old building and making it a fun place to spend an hour or so! The food was delicious! The service was great. We sat for quite awhile, soaking in the atmosphere of the quaint restaurant, the air conditioning and iced tea!

Our next stop was Casa Somerset, a Bed and Breakfast being built by my good friends, Mike and Christine Hursey. It is so close to being completed, then they will do the landscaping and it will be quite a destination! They have a vineyard, a lake and this beautiful 3 story Tuscan villa! And you should see the 2 kitchens they have put in! Unbelievable! Check their website/blog at http://www.casasomerset.com/.

All in all, the 5 of us, Ada Koch, Vicki Johnston, Audrey Benskin, Maria Johnson and I had a really good day! We will return to Paola again, there is just something about a little old town with a square in the middle! Next time we are going to try Beethoven's #9 Restaurant, right by the square. The food is German, Arch would have approved!

Now that the 4th is over, I am jumping into this week with enthusiasim. I have painting classes today with Becky Pashia and tomorrow with Ada Koch at ARTichokes.
Wednesday I am taking my granddaughter Zoe to her swim meet at Loch Lloyd where Zoe’s team will swim against my granddaughter Ali’s team. I suppose I’ll try to find a spot in the middle so I can cheer for both of my girls.
Thursday morning I return to Artichokes to teach my Heirloom Cookbook class. It is a four week class and at the conclusion of the class each class member will have a working copy of their cookbook plus an elaborate keepsake cookbook that they will design individually. It will be interesting to see how they turn out, there are some terrific painters in the class and I hope they decide to do a painting for the cover, or possibly divider pages.
Friday evening there is open painting with Kristin Goering at ARTichokes. I need to work on abstracts and there is just nothing like painting at the studio. I’ve set up an area in my basement where there are two big windows, plenty of light and room. Once I am down there, it’s great, but sometimes I just can’t get into going downstairs! I need to figure out a wall system for hanging finished paintings. Oil paint can take up to a year to dry so you can’t just stack them against the wall. I suppose as time goes by, I will work it out, and I will always have ARTichokes.

Somerset Ridge Vineyard

It is hard to believe that we are discussing harvest already, but after strolling through the vines over the holiday weekend, it is obvious the grapes are growing by leaps and bounds. This is July, which means 7 to 8 weeks from now, we will be right in the middle of harvest time. The menus have not been set yet, but I am sure they will be soon. It looks like I will be cooking one more year, and we are trying to find someone to help me now.
It has been tradition at Somerset Ridge Vineyard to have a Greek theme for our first weekend of harvest. The weather is usually still pretty warm and Greek food is so perfect under the bright sun.

Food
I’ve been frequenting some of our Farmer’s markets over the last few weeks. It is so fun to wander through all of the fresh veggies! I’ve purchased some tomatoes, but honestly, they have been mushy, very disappointing. But the rest of the vegetables I've tried have been so good. I ran across a recipe on the Food and Wine web page the other day which calls for thick asparagus. I am going to prepare this on the grill. I’m thinking about trying it on Fennel also.
Chef Nate Appleman of San Francisco swears by coating vegetables with a marinade, it creates a beautifully blistered crust when grilled.

Grilled Asparagus
1/4 cup mayonnaise
1/4 cup grainy mustard
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 garlic clove, crushed
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 pound thick asparagus, trimmed

Light a grill. In a shallow dish, whisk the mayonnaise with the mustard, oil, lemon juice, lemon zest, garlic, salt and pepper. Add the asparagus and turn to coat. Let stand at room temperature for 30 minutes. Grill the asparagus over moderately high heat, turning occasionally, until the spears are tender and lightly blistered in spots, about 6 minutes. Serve the asparagus hot or at room temperature.

I’m thinking this will be a perfect side for a big thick Rib Eye Steak! Both grilled, no mess in the kitchen. Perfect! Naturally, a bottle of Flyboy Red wine from Somerset Ridge would be my choice, but you may prefer Ruby Red. Don’t forget a big chunk of cold watermelon for dessert! You just can't get it any easier than this. Yes, I know I left out carbs....but do you really need them?

Happy Fourth of July!


I hope you and your family celebrate our country's birthday in a big way this year. So much of what America is, who we are as Americans, is under attack here at home and around the world. Let the celebrations of the 4th remind each of us what America means, what we stand for. Celebrate our freedom, honor our flag and our troops. God Bless America!



Mom's Apple Pie
4 pounds Granny Smith apples, peeled, quartered, and cored
1 lemon, zested
1 orange, zested
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Perfect Pie Crust, recipe follows
1 egg beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 400 degrees F.
Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
Perfect Pie Crust:
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
Yield: 2 (10-inch) crusts

IF YOU ALL HAVE ANYTHING TO SAY ABOUT IT...THE HOT DOG WILL SURVIVE! Your response to my views on the push to abolish hot dogs in America's ball fields was amazing and I thank each of you for your support. I have read each email, enjoyed all of them. Special interest groups may not be as successful and powerful as they think they are!

It sounds like we are in for some stifling weather next week. I think shopping at one of the many farmer's markets around Kansas City to stock up on homegrown tomatoes is a good way to ensure some delicious hot weather foods.

Tomatoes are finally here, it seems like it took forever for them to show up in the markets. I usually count on them by the 4th of July. They are available in dozens of types, dozens of colors, and dozens of sizes. There will be a perfect tomato waiting for you! When you are at the market, check to see if they are selling blemished/damaged tomatoes at a reduced price. Homemade tomato sauce and salsa are wondeful made with fresh tomatoes, but why pay a premium price for tomatoes you are going to cut up and /or cook? Just remember to buy those that are very ripe.

But when you find those perfect tomatoes, don't cook them! Enjoy them just as they are. One of my favorite sandwiches is 2 slices toasted Pepperidge Farm Extra Thin Sliced White bread, buttered, then covered with mayonnaise. Slice the tomato into medium thick slices, place on toast, salt and pepper, place 2nd piece of toasted bread on top. Absolutely delicious!

My favorite salad is sliced tomatoes, sliced Vidalia onion, cubed cheddar cheese, all tossed with a homemade vinaigrette. So simple, so perfect.


Basil Vinaigrette

1/3 cup chopped fresh basil
2 tablespoons Dijon mustard
1 1/2 teaspoons seasoned salt
3/4 teaspoon ground black pepper
3/4 cup vegetable oil
1/3 cup white wine vinegar
1 tablespoon fresh lemon juice

In a small bowl combine basil, mustard, seasoned salt, pepper, oil, vinegar and lemon juice. Stir just before using.

Yep, as simple as they come, and it tastes wonderful!

I am the proud owner of a Jack LaLanne Juicer. Have you ever had a Bloody mary made with fresh tomato juice? This is a great way to use those less than perfect tomatoes! All you do is wash the tomatoes, put them in the juicer and voila! Perfect tomato juice! Cleanup is not quite that easy, but the juice makes it worth it!

Oh! And fresh organic carrots! OMG! Best juice in the world! And watermelon! Heavenly, as is cantaloupe juice! In the fall, apple juice is a snap! Did I mention peach?

I love my juicer!

Thank You!

My Goodness! I struck gold with my rant about the attempt to abolish hot dogs from baseball and football stadiums! I posted my blog just before 4:00pm and by 6:00pm I was inundated with responses! My email box filled with messages from far and wide in support of my stand.
Now mind you, most of them understood this is not about hot dogs, but rather it is about special interest groups and their demands that the rest of the world bow to those demands.
But I did have one from a little guy who does not want to live in a world without hot dogs! His name was Joshua and he is 4 years old.
I also had an email from a man who wants to run for congress! Special interest group money is one of the things he would campaign against. I wish him well, we need him!

I was slightly uncomfortable when I clicked on the “post” button, sending my blog out there to be read by heaven only knows who. I had never gotten political with my blog until today; I had no idea how many people would disagree me, possibly to the point of requesting me to remove their name and email address from my blog reader list. Being a fairly new blogger, I’ve worked hard to make my blog interesting, informative and fun; I’ve stuck to food/cooking, genealogy, painting and the vineyard. It is fun to include all my favorite subjects within one posting.
It is now 10:45pm central standard time, approximately 7 hours after my posting. I have not received one complaint concerning the subject matter, my opinions or the blog in general. On the positive side, would you believe 53 emails encouraging me to stick to my guns, to continue to speak my mind!
My thanks to all of you for your support, I appreciate your messages and I will, indeed, continue to blog….I just hope they don’t get me so riled up anytime soon!

I am officially PO’d! Can you imagine a freaky health foods group demanding the exclusion of Hot Dogs from the menus at America’s ball parks! Well, it is happening. Just because some pale, washed out, meek, wimpy pathetic group of losers thinks the hot dog is bad for you, they think the American Hot Dog should be abolished! Just because these idiots are plagued by panic and guilt, they think the rest of us can’t decide what we should eat. Just because these poor excuses for "healthy Americans" have the opinion no one else in the world is as intelligent or “GREEN” as they are, they need to see to it that we can’t buy hot dogs, or regular light bulbs, or the car of our choice, or …..well, you get it. The list of “endangered” stuff is getting longer and longer! It is disgusting that the State regulated press has taken it upon thenselves to print whatever these nut-jobs have to say.
Yep…it’s true, I am hot under the collar! My blood pressure is soaring, and it isn’t because of beef, pork, coffee, eggs….it is because of IDIOTS! Therefore, I think Idiots should be against the law! They are hurting my health, they are causing me stress, they are ruining my day! Do you think I can find anyone in Washington DC to take up my cause? Hell no, I can’t pay them off! I can’t make big donations to their campaign funds! The world, or at least the United States, would be a better place if these organizations that are attempting to control our lives (the Senate, the Congress, the President and his group of flunkies and czars, and the so called "Press") spent less time controlling us and more time protecting the United States of America. I can guarantee you, America will not go down because of HOTDOGS!

To enforce my stand on the American Hot Dog….here are some 2great recipes for the 4th of July, both using hot dogs !
Just to start off with a BANG…. not only are we using hot dogs, we are battering them and DEEP FAT FRYING them!

Kay’s Corn Dogs

1/2 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/3 cup cornmeal
1/2 teaspoon salt
1 tablespoon shortening
1/2 cup milk
1 egg
12 skinless frankfurters
cooking oil
mustard to taste

Sift together dry ingredients. Cut in shortening. Combine milk and eggs, beating slightly. Pour into flour mixture. Stir until smooth. For dipping franks, pour batter into tall glass or spread in shallow pan. Add sticks, making a handle, or hold franks with tongs. Coat franks with batter. Drop battered-franks into hot oil, cooking until golden on all sides. Drain, serve hot with mustard.

All you special interests groups, Bite me!!

Now, just for you, straight from this month’s issue of Bon Appétit
Cheddar Dogs with Cider-Braised Leeks and Apples
Leeks and apples simmered in cider add a hint of sweetness—a nice contrast to the sharp melted cheddar. Yield: Makes 6
2 tablespoons (1/4 stick) butter

2 cups (generous) thinly sliced leeks (white and pale green parts only)

1 apple, peeled, cored, diced

1/2 teaspoon caraway seeds

Pinch of ground allspice

Coarse kosher salt

1 1/2 cups hard apple cider or 1 1/4 cups apple cider and 1/4 cup bourbon

6 grilled hot dog buns or brioche-style oblong rolls

Dijon mustard

6 grilled all-beef Frmland Hot Dogs

2 ounces sharp cheddar cheese, coarsely grated (1/2 cup packed)
Melt butter in large skillet over medium heat. Add leeks and apple. Cover; cook until tender, stirring occasionally, about 8 minutes. Mix in caraway and allspice; season with coarse salt and pepper. Add hard cider; bring to boil. Reduce heat to medium-low. Simmer, uncovered, until most of liquid is cooked away, about 16 minutes.
Arrange buns or rolls on plates. Spread each with mustard, then top with grilled hot dogs. Sprinkle dogs with cheese and top with leek mixture.

I suspect that one, with butter, hot dogs, cheese and bourbon, just sent some of the wimps to the ER!

Go stock up on All American Hot Dogs, Farmland Foods makes the best! Get ready for a wonderful birthday party for America....who knows, Washington may outlaw such celebrations next! Enjoy it while you can! BUY AMERICAN HOT DOGS! The press tried to destroy the Pork Producers of America by refering to the "swine flu" over and over and over again when in reality, the influenza had nothing to do with the poor little pig! The pig had been removed from the picture years ago.

The American Press is a disgrace! Don't believe a word your hear or read until you check it out!
Okay, I feel a little less PO'd....thanks for listening to me. Enjoy a HOT DOG on the 4th!