tag:blogger.com,1999:blog-29546770134263997972024-03-13T11:34:49.210-05:00A Kansan in the Kitchen!a blog about Food, Wine and PaintingA Kansan in the Kitchenhttp://www.blogger.com/profile/05400769534075482526noreply@blogger.comBlogger440125tag:blogger.com,1999:blog-2954677013426399797.post-7846375289753536022012-12-21T18:59:00.001-06:002012-12-21T18:59:48.987-06:00<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
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<span style="font-size: large;">Today, after I returned home from visiting my Mom, I fixed a Bailey’s and coffee, grabbed a few sugar cookies, put my feet up and watched one of my favorite movies.</span><span style="font-size: large;">I had a completely, totally, absolutely relaxing afternoon, finally. </span></div>
<span style="font-size: large;">The movie was one of my very favorites, <em><u>Something’s Gotta Give</u></em>. Even though I have seen it a dozen times, I watched it again. Not only is it fun and entertaining with a great soundtrack, I love the cast, I love the story, I love the locations and I love the humor. Spending the afternoon with Jack Nicholson and Diane Keaton, Frances McDormand (and the Bailey’s) was just what I needed! </span><br />
<span style="font-size: large;">The beautiful beach in the Hamptons made the snow outside my window seem not so cold and difficult. And the house on the beach was a dream. It was all shades of white, with a blue and creamy white striped rug, and magnificent paintings! I bet I could write a much better blog if I had a desk in my bedroom overlooking the white sand beach just like Diane’s. .............Diane Keaton did solve one of my dilemmas.... it has to do with sleeping alone in a bed made for two. </span><br />
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<span style="font-size: large;">I mentioned our snow....first we had rain, then about 3 inches of snow that was whipped into deep drifts by 40 mile an hour winds. I don’t mind snow as long as I can get the car out of the garage and it doesn’t interfere with my schedule. But this morning Zeus the Moose and I went out for a walk....that changed my idea of snow. We made it across the street and suddenly Zeus was up to his chin in a drift. Did he bound out of the cold white stuff? Did he leap with joy across the neighborhood? No.....he burrowed down and proceeded to cry....more like a whimper. Poor little guy, he had snow and ice packed around the little pads of his feet. His little paws were freezing! He had had enough of the White Christmas thing. I carried him home.</span><br />
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<span style="font-size: large;">It looks like Mom will not be joining the family for our annual Christmas Eve celebration at Tom and Vicki’s house. As a matter of fact, Mom has already stated she is not going to be there. We will miss her terribly. Mom taught us all how to have a perfect Christmas. She and Dad made sure that Ann, Tom and I had fairytale holidays as children and continued to perform the same Christmas miracles with her 8 grandchildren and then her 15 great grandchildren. The little lady has always been amazing. We will all take turns visiting her, a few at a time. Hopefully we can give her a memorable Christmas.</span><br />
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<span style="font-size: large;">I wish all of you a Merry Christmas. Be safe, be happy. I shall return with the New Year.</span><br />
<span style="font-size: x-large;">Buon Natale!</span>A Kansan in the Kitchenhttp://www.blogger.com/profile/05400769534075482526noreply@blogger.com0tag:blogger.com,1999:blog-2954677013426399797.post-38905455704260095822012-12-13T09:56:00.001-06:002012-12-13T09:56:35.851-06:00<span style="font-size: large;"><img height="492" id="il_fi" src="http://www.hscheese.com/cheese2.jpg" style="padding-bottom: 8px; padding-right: 8px; padding-top: 8px;" width="623" /></span><br />
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<span style="font-size: large;">I am a true cheese lover. As the old saying goes ”Never met one I didn’t love”. So, yesterday when the Smithsonian eMagazine arrived on my screen, I was enthralled!</span><br />
<span style="font-size: large;">Check it out.</span><br />
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<span style="font-size: large;">"December 12, 2012</span><br />
<span style="color: red; font-size: large;"><strong>New Discovery of 7000-Year-Old Cheese Puts Your Trader Joe’s Aged Gouda to Shame</strong></span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">New evidence indicates cheese was invented as far back as 5000 BCE, although ancient cheeses wouldn’t have been as varied or refined as the cheeses we have today. </span><br />
<span style="font-size: large;"><br /></span><em>My note: Sadly, I had to look up what BCE stood for. I knew BC stood for “Before Christ”, but the E was new to me. Here it is….”The meaning of AD is Anno Domini or Year of our Lord referring to the year of Christ’s birth. The meaning of BC is Before Christ. CE is a recent term. It refers to Common Era and is used in place of A.D. BCE means Before Common Era.”</em><br />
<br /><em>Are you still confused? Could it possibly be another attempt to “not offend anyone”?</em><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">Back to cheese…..</span><br />
<span style="font-size: large;">Archaeologists have long known that cheese is an ancient human invention. Wall murals in Egyptian tombs from 2000 BCE depict cheesemaking, and <em>Sumerian tablets written in cuneiform text</em> <em><span style="font-size: small;">(? okay, I'm confused again) </span></em>seem to describe cheese as well. Our distant ancestors, it seems clear, knew about the wonder that is cheese.</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">Today, though, cheese lovers have cause to celebrate: New evidence indicates that the invention of the utterly delicious and at times stinky product actually came thousands of years earlier. As described in a paper published today in Nature, chemical analysis of prehistoric pottery unearthed from sites in Poland shows that cheesemaking was invented way farther back than originally believed—roughly 7000 years ago.</span><br />
<span style="font-size: large;">A team of researchers from the University of Bristol, Princeton and a group of Polish universities came to the finding by examining an unusual group of artifacts from the Polish sites: clay shards that were pierced with a series of small holes. Struck by their resemblance to in modern-day cheese strainers, they chemically tested the material around the holes, and were vindicated to find ancient traces of the kinds of lipids and fatty acids found in dairy products. These ceramics are attributed to what archaeologists call the Linear Pottery culture, and are dated to 5200 to 4900 BCE.</span><br />
<span style="font-size: large;">Researchers tested these perforated ceramic fragments and found ancient dairy residues, indicating they were used as cheese strainers. </span><span style="font-size: large;"><br /></span><span style="font-size: large;">“The presence of milk residues in sieves, which look like modern cheese-strainers, constitutes the earliest direct evidence for cheesemaking,” said lead author Mélanie Salque of the University of Bristol in a statement. “So far, early evidence for cheesemaking were mostly iconographic, that is to say murals showing milk processing, which dates to several millennia later than the cheese strainers.”</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">Although different cheeses are made by a variety of processes, nearly all start with the separation of milk into liquid whey and solid curds. This is typically accomplished by adding bacteria to the milk, along with rennet (a mix of enzymes produced in animal stomachs), then straining out the liquid from the newly-coagulated curds. These perforated pots, then, seem like they were used to strain out the solids.</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">The researchers also analyzed other pottery fragments from the site. Several unperforated bowls also had traces of dairy residues, indicating they might have been used to store the curds or whey after separation. They also found remnants of fats from cow carcasses in some of the ceramics, along with beeswax in others, suggesting they were used to cook meat and sealed to store water, respectively. Apart from being capable of making a complex food product like cheese, it seems that these ancient people also created different types of specialized ceramics for different purposes.</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">The authors of the paper believe this ancient cheese making goes a long way in explaining a mystery: why humans bothered to domesticate cows, goats and sheep thousands of years ago, rather than eating their wild ancestors, even though genetic evidence indicates that we hadn’t yet evolved the ability to digest lactose, and thus couldn’t drink milk. Since cheese is so much lower in lactose than milk, they say, figuring out how to make it would have provided a means for unlocking milk’s nutritional content, and gave prehistoric humans incentive to raise these animals over a long period of time, instead of slaughtering them for their meat immediately. Making cheese also gave these people the ability to preserve the nutritional content, since milk spoils much more quickly.</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">That leaves one more pressing question—what did this ancient cheese actually taste like? Without abundant access to salt or knowledge of the refined heating and ripening processes that are necessary for the variety of cheese we have today, it’s likely that the first cheeses were pretty bland and liquidy. Like ancient Egyptian cheeses, these were probably comparable in texture and taste to cottage cheese, Salque and colleagues noted" </span><span style="font-size: large;"></span><span style="font-size: large;"><em>So, it all boils down to this....the origin of cheese is probably what is now Poland? All I really care about is, yes, we have cheese! So, as you are putting together a lovely cheese selection for your <strike>holiday</strike> Christmas party, remember cows, sheep and goats have been working hard for 7000 years so you could enjoy cheese.</em></span><span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span><br />
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<br />A Kansan in the Kitchenhttp://www.blogger.com/profile/05400769534075482526noreply@blogger.com0tag:blogger.com,1999:blog-2954677013426399797.post-45597710219606721182012-12-10T18:15:00.001-06:002012-12-10T18:15:09.286-06:00<span style="font-size: large;">So I returned to blog again, then I disappeared. My Mom has been very ill. She is a little better, but we had to move her to the Care Center and then empty her apartment, so time has been a difficult thing to hang on to. Always a list of things to do....blogging never had a spot on that list.</span><br />
<span style="font-size: large;">But, I am back for now.....but way behind when it comes to our fast approaching holiday. This may be yet another Christmas when I don't do baking, don't entertain, don't do shopping.....time will tell.</span><br />
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<span style="font-size: large;">While sitting in the waiting room at the hospital, I picked up a copy of an Italian cooking magazine. I was pleased to find an article on <span lang="EN" style="font-family: Arial; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;"><em>cicchetti.</em></span></span><br />
<span lang="EN" style="font-family: Arial; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;"><span style="font-size: large;"><strong><em><span style="color: #ffd966;">Cicchetti (chee-keh-tee) </span></em></strong><br /><strong><span style="color: #ffd966;">What a great word….cicchetti</span></strong>…..In Italy, particularly Venice, there are very special places where you can go to get cicchetti. You can also get an <span style="color: #f1c232;"><strong>ombra.</strong> Getting an ombra and some cicchetti is a good thing!</span><br /><br />So here is the scoop….both of these things are available to you if you go to Italy and find a <strong><span style="color: #f1c232;">bàcaro</span>.</strong> <span style="color: #f1c232;">A bàcaro.is a small place that sells ombra, a small glass of wine and cicchetti, little bites of wonderful food</span>, not unlike the small plates we are becoming familiar with here in the United States. Cicchetti is the Italian relative of the Spanish tapas. <br /><br /><span style="color: #f1c232;">Bàcari </span>are small, dark establishments, down dark little side streets where you can go get a simple little plate of food and a glass of wine, something to hold you over until dinner time, which is much later than here in America. Actually you could go there and get the same to hold you over until lunch! Maybe even breakfast! They are open all day!<br /><br />The wine is always local, and the food is always as fresh as it comes. The idea of the Slow Food movement was born in Italy. Always fresh, always local, always sustainable.<br /><br />Are you wondering what kind of cicchetti you might find in a bàcaro ?<br />Try these….and of course, don’t forget the ombra.<br /><br />Polenta Bites with Caramelized Mushrooms<br />about 50 spoonfuls</span></span><br />
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<tr><td style="text-align: center;"><a href="javascript:openWindow('/catalog/alt_image_popup.jsp?entityId=2463&entityType=recipe&index=0&imgFile=/assets/product_images/recipes/large/605.jpg&categoryId=734', 700, 600)" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img alt="Polenta Bites with Caramelized Mushrooms" class="cb" height="278" id="rdmi" src="http://www.napastyle.com/assets/product_images/recipes/medium/605.jpg" width="335" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">photograph by Napa Style</span></td></tr>
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<span style="font-size: large;"><em>For the polenta:</em><br />3 cups heavy cream<br />2 cups chicken stock<br />1 teaspoon finely ground sea salt, preferably gray salt<br />1/2 teaspoon freshly ground nutmeg<br />1 cup polenta<br />1 cup freshly grated Parmesan, plus more for garnish<br /><br /><em>For the mushrooms:</em><br />3 tablespoons extra-virgin olive oil<br />1/2 pound button or cremini mushrooms, cut into quarters<br />Finely ground salt<br />Freshly ground black pepper<br />2 tablespoons unsalted butter<br />1 tablespoon minced garlic<br />1 teaspoon finely chopped fresh thyme leaves<br />2 tablespoons fresh lemon juice<br />3/4 cup dry white wine<br />2 tablespoons finely chopped Italian parsley leaves<br /><br />Cook the polenta: In a medium, heavy pot over high heat bring the cream, stock, salt, and nutmeg to a boil. Add the polenta gradually, whisking constantly. When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer. Cook, stirring often, until thick, smooth, and creamy, about 15 minutes. Add the Parmesan and stir. Keep the polenta warm over low heat, stirring occasionally. If the polenta gets dry as it sits, stir in about 1/4 cup of warm stock or cream.<br />Saute the mushrooms: In a medium skillet over high heat, heat the olive oil. When the oil is hot, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Season mushrooms with salt and pepper. Add the butter and cook until it begins to brown, then add the garlic. Continue to cook until the garlic begins to brown. Add the thyme and cook for about 10 seconds. Add the lemon juice and cook until the liquid evaporates. Add the wine, and simmer until the mushrooms are glazed with the sauce. Add the parsley. Then stir and remove the pan from the heat.<br />Place or pipe about 1 tablespoon of warm polenta onto a spoon. Place about 1/2 teaspoon of the mushroom on top of the polenta. Garnish with grated Parmesan. Serve immediately.<br /><br />Polpette (Meat Croquettes)<br />MAKES 30<br />1/2 cup milk<br />2 slices white sandwich bread<br />1 1/2 lb. ground veal or pork<br />2 cups mashed potatoes<br />2/3 cup finely chopped parsley<br />8 eggs<br />2 cloves garlic, minced<br />Kosher salt and freshly ground black pepper, to taste<br />Canola oil, for frying<br />1/2 cup flour<br />1 cup plain bread crumbs<br /><br />Pour milk over bread in a bowl; let soak for 10 minutes. Squeeze bread to drain milk; discard milk. Place bread in a bowl and mix with veal, potatoes, parsley, 4 eggs, garlic, and salt and pepper. Shape mixture into about thirty 1″ balls; place on a parchment paper-lined baking sheet, and chill. Pour oil to a depth of 2″ in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 350°. Place flour, remaining eggs, lightly beaten, and bread crumbs in three separate bowls. Working in batches, dredge each meatball in flour, coat in eggs, and coat in bread crumbs; fry until golden brown, about 5 minutes. Drain on paper towels. <br /><br />Peperoni con Acciughe (Stuffed Cherry Peppers)<br /><br /><img height="107" src="http://ts1.mm.bing.net/th?id=H.4507646337157836&pid=1.7&w=179&h=134&c=7&rs=1" style="height: 134px;" width="320" /></span><br />
<span style="font-size: large;">SERVES 10–12<br />5 oz. canned tuna in olive oil, drained<br />8 anchovies in oil, drained<br />1 1/2 cups extra-virgin olive oil<br />1/4 cup plain bread crumbs<br />2 tbsp. capers, minced<br />2 tbsp. finely chopped parsley<br />Kosher salt and freshly ground black pepper, to taste<br />1 32-oz. jar red, hot cherry peppers, drained, rinsed, and stemmed (jar reserved)<br /><br />Finely chop tuna and anchovies; mix with 1/3 cup oil, bread crumbs, capers, parsley, and salt and pepper in a bowl; stuff each pepper with tuna mixture. Transfer to reserved jar; pour remaining oil over peppers. Chill for at least 8 hours to marinate. <br /><br />I think Kay's bàcaro will have to be open one evening during the holidays. It is a great way to entertain!</span><br /><br /><br /><br /><br /><br />
<span lang="EN" style="font-family: Arial; font-size: 14pt; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;"><em></em></span>A Kansan in the Kitchenhttp://www.blogger.com/profile/05400769534075482526noreply@blogger.com0tag:blogger.com,1999:blog-2954677013426399797.post-32477886241570232332012-11-07T12:23:00.000-06:002012-11-07T12:23:09.848-06:00<span style="font-size: large;">Here we are....the election is over and the many ridiculous political gaffs have embarrassed us enough; it is time to think of something more pleasant....like Thanksgiving. Having been raised in a home with major holiday celebrations, I am quite capable of doing the whole big turkey and cornbread dressing deal....but at the request of 2 of my 3 children, we will not be having turkey. No, not this year. Instead of turkey, we will be dining on enchiladas, tamales and tacos! That is fine with me...we all love the south of the border flavors. But I have been concerned about desserts. Do I go traditional with pumpkin pie? Do I go south of the border with churros (deep fried pastry strips rolled in cinnamon and sugar)? Or do I make our nation’s very favorite....Apple Pie?</span><br />
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<span style="font-size: large;">As the chef for Somerset Ridge Vineyard, I made Apple Slab Pie for several Harvest Events. I would make it in half sheet pans, usually three of them. Making traditional 9” pies to feed 80 to 100 people was simply too time consuming, and serving them would be a nightmare! Cutting squares is so much easier, and you have much better portion control. Apple Slab Pie quickly became a favorite of the harvest crews.</span><br />
<span style="font-size: large;">Conveniently, while I was planning my menu for our family dinner, King Arthur Flour’s blog was posted <span style="color: yellow;">(</span><a href="http://www.kingarthurflour.com/"><span style="color: yellow;">www.kingarthurflour.com</span></a><span style="color: yellow;">)</span> and wouldn’t you know it....their recipe for today was Apple Slab! The photographs grabbed me right of the bat. I thought that was caramel icing drizzled across the top crust, when in fact it is a cinnamon glaze. I’m debating myself on which glaze I will use....cinnamon or caramel, but I’m pretty sure caramel is going to win.</span><br />
<span style="font-size: large;">Here is their recipe and one of their photographs. If you can turn your back to them, you are a much stronger person than I!</span><br />
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<span style="font-size: large;">Apple Slab</span><br />
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<em>crust:</em><br />
<span style="font-size: large;">2 ½ cups King Arthur Perfect Pastry Blend Flour </span><span style="font-size: small;"><em>(<span style="color: yellow;"> KT...or any all purpose flour will do in a pinch)</span></em></span><br />
<span style="font-size: large;">1 teaspoon salt</span><br />
<span style="font-size: large;">1 teaspoon baking powder</span><br />
<span style="font-size: large;">2 tablespoons confectioners' sugar</span><br />
<span style="font-size: large;">2 tablespoons buttermilk powder</span><br />
<span style="font-size: large;">¼ cup vegetable shortening</span><br />
<span style="font-size: large;">10 tablespoons very cold unsalted butter</span><br />
<span style="font-size: large;">1 teaspoon vinegar, cider or white</span><br />
<span style="font-size: large;">6 to 10 tablespoons ice water</span><br />
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<em>filling:</em><br />
<span style="font-size: large;">1 cup Panko bread crumbs, or other coarse dry bread crumbs; or 1 cup coarsely crushed cornflakes</span><br />
<span style="font-size: large;">8 cups peeled, cored, and sliced Granny Smith or other tart, firm apples, about 6 large apples</span><br />
<span style="font-size: large;">2/3 cup cinnamon sugar </span><span style="color: yellow;"><em>( KT...Use 3 to 1 ratio when making cinnamon sugar. 3 parts sugar to 1 part cinnamon)</em></span><br />
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<em>glaze:</em><br />
<span style="font-size: large;">1 1/2 cups confectioners' sugar</span><br />
<span style="font-size: large;">1/3 cup boiled cider* </span><span style="color: yellow; font-size: small;"><em>(KT...I used thawed frozen apple juice concentrate)</em></span><br />
<span style="font-size: large;">small pinch of salt</span><br />
<span style="font-size: large;">1/2 teaspoon ground cinnamon</span><br />
<span style="font-size: large;">1 teaspoon milk or cream, optional, if necessary to thin the glaze</span><br />
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<span style="font-size: large;">*Substitute 1/3 cup honey, if desired; or 1/4 cup thawed frozen apple juice concentrate, or maple syrup</span><br />
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<span style="font-size: large;">To make the crust: Whisk together the Perfect Pastry Blend Four, salt, baking powder, confectioners' sugar, and buttermilk powder.</span><br />
<span style="font-size: large;">Add the shortening, working it in till the mixture is evenly crumbly.</span><br />
<span style="font-size: large;">Cut the butter into small (about ½") cubes. Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones. </span><br />
<span style="font-size: large;">Add the 1 teaspoon vinegar and 4 tablespoons water, and toss to combine. Toss with enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather it up and squeeze it in your hand. </span><br />
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<span style="font-size: large;">Divide the dough into two pieces; one should represent about 40% of the dough, the other, about 60%. If you have a scale, this is easy; the smaller piece of dough should weigh about 8 3/4 ounces, the larger piece, about 13 1/4 ounces (if you've used about 7 to 8 tablespoons of water in the dough). If you don't have a scale and/or aren't good at math, eyeball it: the bottom crust needs to be larger than the top crust. </span><br />
<span style="font-size: large;">Shape each piece of crust into a rectangle; you're going to be rolling them into rectangles, so might as well give yourself a head start. Cover with plastic wrap, and refrigerate for 30 to 60 minutes, till thoroughly chilled.</span><br />
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<span style="font-size: large;">Take the larger piece of pastry out of the fridge, and put it on a floured work surface. Roll it into an 11" x 15" rectangle. Don't worry about the ragged edges; they'll disappear under the top crust.</span><br />
<span style="font-size: large;">Place the crust in an ungreased 9" x 13" cake pan. Patch up any holes by pushing the pastry together with your fingers, or adding a pinch from the excess on the sides. Push the pastry up the sides of the pan a bit, to make a shallow pastry container for the apples.</span><br />
<span style="font-size: large;">Put the crust in the fridge while you get the apples ready. Start preheating your oven to 350°</span><br />
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<span style="font-size: large;">Spread the bread crumbs or crushed cornflakes evenly over the crust.</span><br />
<span style="font-size: large;">Spread the sliced apples atop the crumbs.</span><br />
<span style="font-size: large;">Sprinkle the cinnamon sugar over the apples.</span><br />
<span style="font-size: large;">Roll the remaining piece of pastry into a 9" x 13" rectangle. Again, don't worry too much about ragged edges. </span><br />
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<span style="font-size: large;">Lay the top crust over the apples. Yes, apples will poke through. Seal the edges of the two crusts as well as you can. There'll be places where they don't quite meet. That's OK. If the whole thing has become warm and sticky and hard to work with, pop it in the fridge for 15 minutes to firm it up. </span><br />
<span style="font-size: large;">Just before baking, slash the crust 6 or 8 times to allow steam to escape.</span><br />
<span style="font-size: large;">Put the slab in the preheated 350°F oven, and bake it for an hour. Remove it from the oven; it'll be golden brown, and the filling should be bubbling. Remove it from the oven, and allow it to cool completely before glazing.</span><br />
<span style="font-size: large;">To make the glaze: Combine the confectioners' sugar, boiled cider, cinnamon, salt, and enough milk or cream to make the mixture "drizzlable." Don't have boiled cider? Use plain milk or cream, maple syrup, honey, or thawed apple juice concentrate. Start with 1/4 cup of any of these; if you've made this kind of icing before, you know it's easier to add more liquid, than to try to take it away. Add enough liquid to make the glaze pourable.</span><br />
<span style="font-size: large;">Drizzle the glaze atop the slab.</span><br />
<span style="font-size: large;">Yield: 16 to 24 servings, depending on size.</span><br />
<em><span style="color: yellow;">KT.....if you are making the day before, do not cover or it will turn into gooey glob.</span></em><br />
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A Kansan in the Kitchenhttp://www.blogger.com/profile/05400769534075482526noreply@blogger.com0tag:blogger.com,1999:blog-2954677013426399797.post-91307684293676917912012-11-01T09:29:00.001-05:002012-11-01T09:29:58.965-05:00<span style="font-size: large;">Have you ever felt like a complete fool? I have....just last night. And all because of Halloween. </span><br />
<span style="font-size: large;">It all started about a year ago when the cutest family moved in next door. Mom and Dad and two of the most beautiful children I have ever see in my entire life! At the time they moved in, I had just gone through my 5th Halloween night without even one cute little Trick or Treat-er. I live in a rather quiet, fairly new area that seems to attract older, more sedate neighbors....so when the little family moved in next door, I knew that Halloween 2012 would bring costumed, joyful little folks to my front door!</span><br />
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<a href="http://1.bp.blogspot.com/-_I9u3Eq5QjU/UJKGpRdrLNI/AAAAAAAAC8E/g8qZfAy9KS8/s1600/220px-Jack-o%2527-lantern_looks_mean.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" qea="true" src="http://1.bp.blogspot.com/-_I9u3Eq5QjU/UJKGpRdrLNI/AAAAAAAAC8E/g8qZfAy9KS8/s320/220px-Jack-o%2527-lantern_looks_mean.jpg" width="320" /></a></div>
<span style="font-size: large;">Two days ago I made my way to Target to purchase the candy. I had considered making my sugar cookies, but pictured them smashed into a crumbly mess in the bottom of their loot bags, so decided to buy candy instead. I bought a giant bag of M&Ms,</span><br />
<span style="font-size: large;">Reeses and Snickers. all individually wrapped in bright colors. </span><br />
<span style="font-size: large;">Yesterday afternoon I chose just the right basket to artfully arrange the goodies in. I placed it on the table by the front door and Zeus and I sat down to wait for the doorbell to ring. </span><br />
<span style="font-size: large;">Right at 5:30, like my Grandmother Ogg's mantel clock striking to announce the half hour, the bell rang. Zeus was off like a streak, so thrilled, jumping with joy at having someone at the door.</span><br />
<span style="font-size: large;">I opened the door and there stood my two little, adorable next door neighbors, dressed in beautiful American Indian costumes. Smiles went from ear to ear, light danced in their eyes...oh my gosh, they were so precious!</span><br />
<span style="font-size: large;">Zeus greeted them with much vim and vigor, dancing around like a crazy dog, while I reached for the basket of treats. As I turned back towards them, it hit me like a bolt out of the blue! Every last treat in that basket had PEANUTS in them! How could I be so stupid? I asked the two little Indians if either of them were allergic to peanuts.....you guessed it....sadly they looked up at me with such sad little faces and said "yes". I know my face was just as sad as theirs. How could I do that to children? I know about the allergy to peanuts! Why didn't I think of that at Target? Why didn't I make sugar cookies?</span><br />
<span style="font-size: large;">I had intended to take their photograph, but in my sorrow at seeing those two children looking so sad, I didn't have the heart to say "Smile!" </span><br />
<span style="font-size: large;">Yes, I feel really stupid!</span><br />
<span style="font-size: large;">Today I am making them a batch of sugar cookies.</span>A Kansan in the Kitchenhttp://www.blogger.com/profile/05400769534075482526noreply@blogger.com0tag:blogger.com,1999:blog-2954677013426399797.post-80402468200457776922012-10-30T23:00:00.000-05:002012-10-30T23:07:48.954-05:00<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;">I suppose some people hate to see the autumn leaves floating to the ground, a sure sign that winter is coming soon. While the autumn reds and golds fill my imagination with plans for some future canvas, I too dread the winter. </span><span style="font-family: Arial, Helvetica, sans-serif;">The crisp winds, making those leaves crackle under foot, make me walk faster during my morning walks with the Mighty Zeus. They chill me to the bone; they make me dream of warm, comforting foods as we scurry back home. How I would love to open the door to the aroma of fresh baked bread, bacon sizzling on the griddle, warm maple syrup....but alas, we go to the kitchen and I bring out the Kibble and Bits while Zeus does his version of the River Dance around his little bowl. What can I say....my life is </span><span style="font-family: Arial;"><span style="font-family: Arial, Helvetica, sans-serif;">exhilarating.</span></span></span><br />
<span style="font-size: x-large;"><br /></span><span style="font-size: x-large;"><span style="font-family: Arial;"><span style="font-family: Arial, Helvetica, sans-serif;">As for that fresh baked bread, the sizzling bacon, the warm maple syrup....what I really wanted after this evening's last walk of the day,was</span></span><span style="font-family: Arial;"> a bowl of warm creamy polenta. You know how you have a special food that just fills the bill, no matter what that bill might be? For me, it is warm creamy polenta. It always makes everything okay.</span></span><br />
<span style="font-size: x-large;"><br /></span><span style="font-family: Arial; font-size: x-large;">I know many people who want a comfort food from their childhood...something their mother made for them. Others want a traditional or regional food. I know a man who wants cornbread crumbled in a bowl with buttermilk poured over it. It must be an Alabama thing; I personally can't imagine that concoction making anyone feel anything but nauseous,</span><span style="font-family: Arial; font-size: x-large;">certainly not comforted!</span><br />
<span style="font-family: Arial;"><span style="font-size: x-large;">Curiosity got the better of me, so I started asking around "What is your favorite comfort food?" I, of course, got the usual answers...."my Mom's potato salad", and "meatloaf and mac and cheese" and "fried chicken"....but I also got such answers as "<span style="font-family: Times New Roman;"><span style="font-family: Arial, Helvetica, sans-serif;">A simple rice bowl dish called oyako donburi. It's just chicken and egg over rice, with onions and a light broth" from a Japanese woman and how about "<span style="font-family: Arial, Helvetica, sans-serif;">Jaeger Schnitzel"? German, of course. So, I suppose geography has a lot to do with it. I wonder how many people here in Kansas City would answer with "Barbecue!"</span></span></span></span></span><br />
<span style="font-family: Arial; font-size: x-large;">What was the number one answer? You probably guessed it.....</span><br />
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<span style="font-family: Arial;"><span style="font-size: x-large;"> <strong>Grilled Cheese Sandwich </strong></span></span></div>
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<span style="font-family: Arial; font-size: x-large;"><strong> and Creamy Tomato Soup!</strong></span></div>
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<span style="font-family: Arial;"><span style="font-size: x-large;">Here is a great Grilled Cheese recipe for you so when you are cold, lonely, down in the dumps, try it. It is from a blog out of Canada<span style="font-family: Arial;"></span></span></span></div>
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<a href="http://3.bp.blogspot.com/-Rk6gUWkp28E/UI3pBoNuSAI/AAAAAAAAC7o/Z2Tz1fU_PYE/s1600/Jalapeno+Popper+Grilled+Cheese+Sandwich+1+500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: x-large;"><img border="0" height="213" qea="true" src="http://3.bp.blogspot.com/-Rk6gUWkp28E/UI3pBoNuSAI/AAAAAAAAC7o/Z2Tz1fU_PYE/s320/Jalapeno+Popper+Grilled+Cheese+Sandwich+1+500.jpg" width="320" /></span></a></div>
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<span style="font-size: x-large;"> It's called <u>Closet Cooking.</u></span></div>
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<strong><span style="font-size: x-large;">Jalapeño Popper Grilled </span></strong></div>
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<strong><span style="font-size: x-large;">Cheese Sandwich </span></strong></div>
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<em><span style="font-size: x-large;">A jalapeno popper inspired grilled cheese sandwich with roasted jalapeno peppers, cream cheese, jack and cheddar cheese and crumbled tortilla chips for a bit of crunch</span></em><br />
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<div style="text-align: center;">
<span style="font-size: x-large;">2 jalapeno peppers, halved lengthwise and seeded</span></div>
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<span style="font-size: x-large;"> 2 slices sour dough bread</span></div>
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<span style="font-size: x-large;"> 1 tablespoon butter, room temperatur</span></div>
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<span style="font-size: x-large;"> 2 tablespoons cream cheese, room temperature</span></div>
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<span style="font-size: x-large;"> 1/2 cup jack and cheddar cheese, shredded</span></div>
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<span style="font-size: x-large;"> 1 tablespoon tortilla chips, crumbled</span></div>
<span style="font-size: x-large;"><div style="text-align: center;">
<br /></div>
</span><span style="font-size: x-large;">1.Place the peppers on a baking sheet with the cut side facing down.</span>
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<span style="font-size: x-large;">2.Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.</span></div>
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<span style="font-size: x-large;">3.Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.</span></div>
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<span style="font-size: x-large;">4.Remove the skins from the peppers. The skins should easily "pinch" off.</span></div>
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<span style="font-size: x-large;">5.Butter the outside of each slice of bread and spread the cream cheese on the inside. Sprinkle half of the cheese on the cream cheese of one slice of bread, top with the jalapenos, crumbled tortilla chips, the remaining cheese and finally the other slice of bread.</span></div>
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<span style="font-size: x-large;">6.Assemble sandwich and grill until golden brown and the cheese has melted, </span></div>
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<span style="font-size: x-large;">about 2-3 minutes per side.</span></div>
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<span style="font-size: x-large;">Darn! I'm still thinking about Polenta!</span></div>
<br />A Kansan in the Kitchenhttp://www.blogger.com/profile/05400769534075482526noreply@blogger.com0tag:blogger.com,1999:blog-2954677013426399797.post-28189320914368676772012-10-26T23:58:00.001-05:002012-10-26T23:58:51.411-05:00
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<a href="http://3.bp.blogspot.com/-_AQUx6Fkok0/UItgpdQ90uI/AAAAAAAAC6g/V4b2Uylpjvg/s1600/microsoft+surface.bmp" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: x-large;"><img border="0" height="116" oea="true" src="http://3.bp.blogspot.com/-_AQUx6Fkok0/UItgpdQ90uI/AAAAAAAAC6g/V4b2Uylpjvg/s200/microsoft+surface.bmp" width="200" /></span></a><span style="font-size: x-large;"><u><em>Why do they treat little old ladies like little old ladies?</em></u> My 6 year old PC is about shot....my 5 year old laptop is getting more stubborn everyday. So, when I heard about the new Microsoft Surface, I thought maybe I should investigate. Well, it looks just as technical as the Apple products! You know what that means don’t you? This little old lady is going to have to learn some new tricks. I hate that. I’ve just mastered the art of texting (almost, sort of, except for the strange abbreviations...I'm just not clever enough) . Now I have to learn that thing with dragging things around the screen, stretching it, shrinking it, ......I’m nervous.... It seems to me that if I save and budget for several months to be able to pay for this new computer, it ought to be simple to use. Maybe I will just nurse these old Dells along for a month or so.</span></div>
<br /><span style="font-size: x-large;"><u><em>Great News!...</em></u>the Somerset Ridge Painters are self-publishing a cookbook! There are 9 of us and I can’t imagine a more inventive bunch of women. Our intention is to publish a series of cookbooks. I think I’ve gained 10 pounds just typing the recipes! We are working fast and furiously to have our first cookbook ready for the shelves before Thanksgiving!</span><br />
<span style="font-size: x-large;">I can’t say any more....but stay tuned, I will tell you more very soon.</span><br />
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<em><u><span style="font-size: x-large;">Happy Birthday Mom!</span></u></em><br />
<span style="font-size: x-large;">My Mom just celebrated her 94th birthday. Lots of get-togethers and some of my favorite relatives came to help her party. My sister Ann and her husband Bruce, came from North Carolina. As usual, genealogy crept into the conversation. I mentioned the old cassette tape with the interview of my grandfather saying his “mother’s people came from the Lake Como region in Northern Italy”, but that I had no luck in finding who was the first Estes to leave Italy. Ann said she remembered hearing the part about how an Estes had left Italy for Scotland after trying to invent dynamite back in the 1800s and accidentally blowing up the village there by the lake. He had to flee not only the village, not only the region, but apparently, the country! I figure if he actually blew up the village, he must have indeed invented dynamite....but credit for the invention was given to Alfred Nobel (of the “Nobel Peace Prize”) stating it was the <strong>first safely manageable explosive stronger than black powder</strong>. Ahhh, I see the difference......<em>Just think, if he had been more careful, they would be awarding the “Estes Peace Prize”!</em></span><br />
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<span style="font-size: x-large;">So, if you had just blown up a village on Lake Como in 18-hundred something....how would you flee Italy and escape to Scotland? That is a long way to walk! Looks like I have my work cut out for me. Too bad I can’t go to Scotland....it certainly would be easier.</span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-koX5iGC_R9s/UItlocFutbI/AAAAAAAAC7E/iPVYZcx6TPk/s1600/tyrol.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: x-large;"><img border="0" oea="true" src="http://3.bp.blogspot.com/-koX5iGC_R9s/UItlocFutbI/AAAAAAAAC7E/iPVYZcx6TPk/s1600/tyrol.jpg" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-large;">The Tyrol</span></td></tr>
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<span style="font-size: x-large;">When my ancestor left Lake Como, he left behind some of the world’s greatest food. Northern Italy isn’t known for tomato sauces....not in the land of butter and cheese! The hills and mountainsides around beautiful Lago de Como are dotted with herds of dairy cattle. To the east across Northern Italy is the Tyrol, a beautiful area with an amazing blend of Italian, German and Austrian foods.</span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-DRkjpx7L5zg/UItlgoek1dI/AAAAAAAAC68/xAuHL6T1-ns/s1600/speck.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-size: x-large;"><img border="0" height="191" oea="true" src="http://2.bp.blogspot.com/-DRkjpx7L5zg/UItlgoek1dI/AAAAAAAAC68/xAuHL6T1-ns/s200/speck.jpg" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-large;">speck</span></td></tr>
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<span style="font-size: x-large;">One of those foods is a smoked ham known as speck.</span></div>
<em><u><span style="font-size: x-large;">This recipe features pasta, speck and heavy cream.....heavenly!</span></u></em><br />
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<span style="font-size: x-large;"><strong>Creamy Tagliatelle with Speck</strong> serves 4</span><br />
<span style="font-size: x-large;">3/4 pound fresh tagliatelle or fettuccine (store-bought is fine) </span><br />
<span style="font-size: x-large;">4 scallions, including some green part, cut into thin rounds</span><br />
<span style="font-size: x-large;">1/4 pound speck thinly sliced, and the slices chopped (<em>see note</em>)</span><br />
<span style="font-size: x-large;">1 3/4 cups heavy cream </span><br />
<span style="font-size: x-large;">2 tablespoons olive oil</span><br />
<span style="font-size: x-large;">Salt and pepper to taste</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">Set pasta water to boil, and when it does salt it and cook the pasta.</span><br />
<span style="font-size: x-large;">In the meantime, heat the olive oil in a large deep skillet and saute the scallions and the speck briefly. Stir in the cream, check seasoning, and keep the sauce warm until the pasta is done. </span><br />
<span style="font-size: x-large;">Drain the pasta when it's done, and turn it into the skillet. Turn the heat up to high and cook, stirring, for 30 seconds. Serve at once.</span><br />
<em><span style="font-size: x-large;">Note: purists will frown, but you can use either lean pancetta or bacon (thinly sliced, and low in sugar) if you cannot find speck. If you use bacon, crisp it briefly and drain away some of the fat before adding it to the scallions because bacon is fattier than speck. </span></em><br />
<em><strong><span style="font-size: x-large;">Enjoy!</span></strong></em><br />
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A Kansan in the Kitchenhttp://www.blogger.com/profile/05400769534075482526noreply@blogger.com0tag:blogger.com,1999:blog-2954677013426399797.post-3562280033987072482012-10-25T13:35:00.000-05:002012-10-25T13:35:14.385-05:00<span style="font-size: large;">Hello again. I have decided I’ve had enough of a break for now, and besides, I have a blog that is anxious to be posted. So, I have placed myself at the computer once again.</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Not that I have been away from the computer….the Somerset Ridge Painters are doing a cookbook (artists are almost always fabulous and very imaginative cooks!). I volunteered to do the typing. My typing teacher at Wyandotte High School must be rolling over in his grave! I was never able to pass the 20 word a minute test….sad, but true.</span><br />
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<span style="font-size: large;">So, back to blogging…..</span><br />
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<span style="font-size: large;">Today, October 25th , Col. Arch Tucker would have celebrated his 86th Birthday. At one point in my life, I would have considered that really old…..Today, not so much. After all, age is all about how you feel; your outlook on life. Arch had a special way of looking at his life. I truly think he thought of himself as a 22 year old fighter pilot for most of his adult life, and he had the personality and, shall we say the “zest for life” to pull it off. He always had that wonderful robust laugh; a laugh that could make everyone in the ballroom stop and turn his direction. Yes, it was loud, but most important, it came all the way from his toes! When Arch laughed, everyone laughed.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The Colonel was at his finest when he was telling one of his many Air Force stories. Arch was in 3 wars, but could always find a fun way to tell you about it. I suspect most Fighter Pilots are the same. I have met hundreds….I’ve listened to them tell their stories….they are all great story tellers (and I suspect they are all great story embellishers).</span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Mw0PXdahxlM/UImEznsAcZI/AAAAAAAAC54/UcMcO8gZIkM/s1600/arch+and+lady+lou.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" height="400" oea="true" src="http://3.bp.blogspot.com/-Mw0PXdahxlM/UImEznsAcZI/AAAAAAAAC54/UcMcO8gZIkM/s400/arch+and+lady+lou.jpg" width="348" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Arch and his F-86</span></td></tr>
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<span style="font-size: large;">So, Happy Birthday, Arch! I will open a bottle of Flyboy Red and remember all of the wonderful times with you.</span><br />
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A Kansan in the Kitchenhttp://www.blogger.com/profile/05400769534075482526noreply@blogger.com0tag:blogger.com,1999:blog-2954677013426399797.post-25517275415177724852012-08-29T09:51:00.001-05:002012-08-29T09:51:41.289-05:00<span style="font-size: large;">Dear Friends....just a note to more or less "sign off." I apparently have run out of things to say! So, goodbye for now. Thanks for reading and following my blog. I can't tell you how amazed I have been to hear from readers in Japan, Germany, South Africa, France and Italy as well as all over America! That is pretty exciting for a little old lady in Kansas!</span><br />
<span style="font-size: large;">Thank you one and all......</span><br />
<span style="font-size: large;">Kay Tucker</span>A Kansan in the Kitchenhttp://www.blogger.com/profile/05400769534075482526noreply@blogger.com0tag:blogger.com,1999:blog-2954677013426399797.post-66441762481276955962012-08-11T09:44:00.000-05:002012-08-11T09:44:13.184-05:00<span style="font-size: large;">Back when I was a chef at Crown Center here in Kansas City, I worked with the finest foods. Each and every day was exciting, yes, but also exhausting. Long hard hours standing on concrete floors, the air heavy with heat, steam, and a overwhelming noise of orders being shouted out by the sous chef, pots and pans, plates and bowls clanking together, and calls to the utility men to bring more ingredients. At the end of the evening, when all the food was marked and stored, when the floors were scrubbed, and the ovens and broilers were cooled, I went home, took a relaxing hot shower and crawled in bed with a mug of Campbell's Cream of Tomato Soup and a warm, gooey, golden grilled cheese sandwich. </span><br />
<span style="font-size: large;">I was extremely proud of the food that I sent out to our customers, but the thought of eating any of it after preparing it all day, was simply not appealing. I wanted to be coddled and babied, but alas, Arch and I had not fallen in love yet....so, I had to rely on my comfy bed, tomato soup and grilled cheese. It worked!</span><br />
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<span style="font-size: large;">You know I try to pass on what I feel are great food ideas and recipes. You also know I read hundreds of food blogs each week. Sharing some of my fellow food bloggers recipes is an honor, and today I am sharing a recipe for a magnificent grilled cheese sandwich.</span><br />
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<a href="http://1.bp.blogspot.com/-KaiZNSfHeec/UCZoCZh_TKI/AAAAAAAAC5A/fy6cW4UJQVQ/s1600/grilled+caprese+sandwich.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="424" kda="true" src="http://1.bp.blogspot.com/-KaiZNSfHeec/UCZoCZh_TKI/AAAAAAAAC5A/fy6cW4UJQVQ/s640/grilled+caprese+sandwich.bmp" width="640" /></span></a></div>
<span style="font-size: large;">I have to tell you that the photograph of that sandwich grabbed me immediately! I could taste that sandwich, I could smell the aroma, I could hear the buttery crunch as I took my first bite....all that from just looking at the photograph! I was in love!</span><br />
<span style="font-size: large;">Now, let me give credit where credit is due......</span><br />
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<a href="http://3.bp.blogspot.com/-a8lZ5YFdpG4/UCZpsCgB6LI/AAAAAAAAC5I/ro7Cc7a3xoI/s1600/logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="50" kda="true" src="http://3.bp.blogspot.com/-a8lZ5YFdpG4/UCZpsCgB6LI/AAAAAAAAC5I/ro7Cc7a3xoI/s320/logo.jpg" width="320" /></span></a></div>
<a href="http://www.closetcooking.com/"><span style="color: orange; font-size: large;">www.closetcooking.com</span></a><span style="font-size: large;"> is written by a young man, Kevin Lynch, who lives in Toronto, Ontario, Canada. Thank you, Kevin!</span><br />
<span style="font-size: large;">So, dear friends, check out this blog and search for grilled cheese. It will change your life! I swear it will! His list of his Top 10 Grilled Cheese Sandwiches offers you such things as </span><a href="http://www.closetcooking.com/2011/12/jalapeno-cornbread-grilled-cheese-with.html"><span style="color: orange; font-size: large;">Jalapeno Cornbread Grilled Cheese with Chipotle Caramelized Onions, Refried Black Beans and Guacamole</span></a><span style="font-size: large;"><span style="color: orange;">. </span> How could that be anything but Wonderful!</span><br />
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<span style="font-size: large;">Now, here is <strong>Caprese Grilled Cheese Sandwich </strong></span><br />
<span style="font-size: large;">from Closet Cooking</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">What better way is there to enjoy perfectly ripe tomatoes other than smothered in melted cheese along with some fresh homemade basil pesto in a sandwich that is grilled to perfection?</span><br />
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<span style="font-size: large;">Servings: makes 2 sandwiches</span><br />
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<span style="font-size: large;">4 slices bread</span><br />
<span style="font-size: large;">1 large ripe tomato, room temperature, sliced 1/4 inch thick</span><br />
<span style="font-size: large;">1 ball fresh mozzarella, room temperature, sliced 1/4 inch thick</span><br />
<span style="font-size: large;">4 tablespoons basil pesto</span><br />
<span style="font-size: large;">pepper to taste</span><br />
<span style="font-size: large;">2 tablespoons olive oil</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Directions</span><br />
<span style="font-size: large;">Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.</span><br />
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<span style="font-size: large;">PERFECT!</span><br />
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<br />A Kansan in the Kitchenhttp://www.blogger.com/profile/05400769534075482526noreply@blogger.com0tag:blogger.com,1999:blog-2954677013426399797.post-70347694746258649832012-08-09T21:09:00.000-05:002012-08-09T21:09:41.729-05:00<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-hJuqxUYYAEM/UCQoshMPSrI/AAAAAAAAC4o/dl9A2siXZhc/s1600/miniature_dachshund.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kda="true" src="http://4.bp.blogspot.com/-hJuqxUYYAEM/UCQoshMPSrI/AAAAAAAAC4o/dl9A2siXZhc/s1600/miniature_dachshund.jpg" /></a></div>
<span style="font-size: large;">Zeus the Moose, Zeus the Wonder dog, the Zeus Man, Zoosie the Smoochie....yep, he has all of those names. But never have I considered calling him Zeus the Grump. He is always up, always happy, always glad to see me.............until today. His normal schedule consists of sleeping until 9am, dining on adorable dog food for small dogs, then taking a stroll around the neighborhood, whizzing on choice blades of grass, seeking out areas where other male dogs have marked their territory, and methodically topping them with his very own,very masculine,very special mark. Uh......that may be over.</span><br />
<span style="font-size: large;">Today I woke him up (literally pulled his blanket out of his little bed and unwrapped a very sleepy dog) at 7am. He stretched, strolled into his very special bowls....and they were gone! He looked at me like I had stolen his breakfast when actually I had not prepared his breakfast.</span><br />
<span style="font-size: large;">I attached his leash and we went for a quick walk around the block. He obviously thought his breakfast would be waiting for him when he returned home....wrong. Zeus didn't know it at that moment, but his day was going to plummet to the pits! Today was "snip, snip"day for my little buddie. We arrived at the vet's by 7:30 and Zeus showered the vet with kisses. It was like they were old buddies! </span><br />
<span style="font-size: large;">I was told to call at 1:00, after lunch with my friend Winnie. All was well, he was awake, wagging his tail, appeared to be happy,according to the vet. When I arrived to pick him up, I said in a normal indoor voice"Hi, I'm Kay Tucker here to pickup Zeus". All hell broke loose!! A howling that sounded like the Hounds of the Baskervilles started up back in the kennels. Zeus had heard me! I thought to myself, "Bless his heart, he is so anxious to see me!" </span><br />
<span style="font-size: large;">Getting him to the car took both the vet and me....Zeus was what we might call "madder than hell!" The vet layed him in the backseat, on top of his very own soft cozy blanket. I thanked the doctor, said goodbye and turned to pet Zeus, my lovable little 9 pound Daschund. Lovable! Ha! No more! He looked at me and growled! Zeus is PISSED!</span><br />
<span style="font-size: large;">To make matters worse, he doesn't get food or water until tomorrow.</span><br />
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<span style="font-size: large;">A few minutes ago he slowly wandered out into the living room, looked at me with the most pathetic expression,</span> <strong><span style="font-size: x-large;">snarled </span><span style="font-size: large;">at me, turned slowly and staggered back to bed. </span></strong><br />
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<strong><span style="font-size: large;">Question....</span></strong><br />
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<strong><span style="font-size: large;"> How long is Zeus going to hate me?</span></strong>A Kansan in the Kitchenhttp://www.blogger.com/profile/05400769534075482526noreply@blogger.com0tag:blogger.com,1999:blog-2954677013426399797.post-15029503582876019322012-08-08T10:04:00.000-05:002012-08-08T10:04:15.643-05:00<br />
<span style="font-size: large;">I woke up this morning with a feeling of....well, not quite "doom", but not light hearted and anxious for my day to begin either. There was this shadow hanging over my head; a shadow over my heart. I stayed in bed, thinking about what could have me in such a funk before my feet even hit the floor. And then it dawned on me....the primaries are over, now is the time for all out political crap! The next 2+ months will provide us with more lies than anyone should have to deal with.</span><br />
<span style="font-size: large;"> I have been sick and disgusted with politicians for a long time. Here we are, closing in on yet another national election.....and what will it accomplish? Nothing, just more of the same. I know I sound defeated, I am feeling just that, defeated. I'm not talking one party over the other, I am talking about the disgusting people we Americans have sent to Washington DC for decades...You know who I am talking about. All of those men and women who have padded their bank accounts, their benefits, their futures....and they have never suffered any loss, have never given up one damned thing. I, of course, realize "Gabby" Gabrielle Giffords gave up an unbelievable amount, but that is a different kind of giving. No one, no matter what position they are in, should be attacked by a madman.</span><br />
<span style="font-size: large;"> Our elected officials act like they are so over worked if, after doing nothing productive for months at a time, they have to stay an extra day or two in Washington to pass a bill that can keep America working for another 90 days! </span><span style="font-size: x-large;">Keeping America working is their damn job! </span><br />
<span style="font-size: large;">Watch this short video and hear a common ordinary man's opinion...I am not alone. </span><a href="http://obamashlamadama.com/YT-embed/are-you-kidding-me.html"><span style="color: yellow; font-size: large;">http://obamashlamadama.com/YT-embed/are-you-kidding-me.html</span></a><span style="font-size: large;"> Trust me, he hits both parties.</span><br />
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<span style="font-size: large;">The way I am feeling this morning might call for peach schnapps in my orange juice! </span><br />
<br />A Kansan in the Kitchenhttp://www.blogger.com/profile/05400769534075482526noreply@blogger.com0tag:blogger.com,1999:blog-2954677013426399797.post-13722731104669093862012-08-06T18:23:00.003-05:002012-08-06T18:23:42.497-05:00<div class="separator" style="clear: both; text-align: center;">
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<span style="color: red;"><a href="http://2.bp.blogspot.com/-OIOSzP4wygE/UCBQZ7VW2RI/AAAAAAAAC4A/0mhtvawyWbY/s1600/435-south-magazine.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" kda="true" src="http://2.bp.blogspot.com/-OIOSzP4wygE/UCBQZ7VW2RI/AAAAAAAAC4A/0mhtvawyWbY/s200/435-south-magazine.gif" width="200" /></a></span></div>
<br />
The magazine of South Johnson County<br />
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<span style="color: red; font-size: x-large;">Most Fabulous 2012</span><br />
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<span style="font-size: large;">Editors’ Picks</span></div>
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<span style="font-size: large;">We like to treat ourselves every now and then ... just a little self-reward. These are perfect mini-indulgences. Dive in.</span><br />
<span style="font-size: large;"><br /></span>
<div style="text-align: center;">
<span style="color: #ffd966; font-size: large;"><strong>Best Place To Drink A Glass Of Award-Winning Kansas wine: </strong></span></div>
<div style="text-align: center;">
<span style="color: red; font-size: x-large;"><strong>Somerset Ridge Vineyard!</strong></span></div>
<span style="font-size: large;">Yup, we have award-winning wine from grapes grown right outside the city limits. This über-charming family-owned winery has a picture-perfect background for wine tastings and when you want to uncork yourself from the rat race.</span><br />
<span style="font-size: large;">(913) 491-0038</span><br />
<span style="font-size: large;">somersetridge.com</span><br />
<span style="font-size: large;">Somerset, Kan.</span><br />
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<span style="font-size: x-large;"> </span><br />
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<span style="font-size: x-large;"><span style="color: #ffd966;">GREAT MIDWEST</span></span></div>
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<span style="color: #ffd966; font-size: x-large;">BALLOON FEST</span></div>
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<span style="font-size: large;">Last year, the <span style="color: #e06666;">Great Midwest Balloon Fest</span> was held just south of me. Huge crowd, lots of activity! This coming weekend, the fest will be held at the </span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="color: #ffd966;">Great Mall of the Great Plains in Olathe</span>….</span></div>
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<span style="font-size: large;">certainly no parking problems this year!</span></div>
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</span><br />
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<span style="font-size: large;">Make sure you visit the <span style="color: #ffd966;">Wine Tent</span>….</span></div>
<div style="text-align: center;">
<span style="color: #e06666; font-size: x-large;">Somerset Ridge Vineyard’s wines </span></div>
<div style="text-align: center;">
<span style="font-size: large;">are the ONLY wines chosen for this event! Drop by and say hi to <span style="color: #ffd966;">Cindy and Dennis Reynolds</span>,</span></div>
<div style="text-align: center;">
<span style="font-size: large;"> the owners and winemakers!</span></div>
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EVENT DATE/TIME Aug 10, 2012 to Aug 12, 2012</div>
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DESCRIPTION </div>
<div style="text-align: center;">
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<div style="text-align: center;">
<span style="font-size: large;">Great Midwest Balloon Fest</span></div>
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<div style="text-align: center;">
<span style="font-size: large;">Come to this family-friendly event for a thrilling weekend of spectacular hot air balloons, non-stop activities, delicious food, the Kids Zone and entertainment. Activities include balloon and tethered rides, Fort Riley Mounted Cavalry Show, skydivers, giant kites, face painting, Disney performers and much more!</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">COST Adults $15, Children 6 to 12 $5, </span><br />
<span style="font-size: large;">Under 5 Free</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">LOCATION The Great Mall of the Great Plains</span></div>
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<span style="font-size: large;">20700 W. 151st Street, Olathe, KS</span></div>A Kansan in the Kitchenhttp://www.blogger.com/profile/05400769534075482526noreply@blogger.com0tag:blogger.com,1999:blog-2954677013426399797.post-4232330727210450742012-08-04T06:51:00.000-05:002012-08-04T06:51:20.492-05:00<span style="font-size: large;">I am really enjoying the Olympics. Zeus and I spend way too much time in front of the television, but we just can't stop. The <span __eventidglow1038278532="16" aria-describedby="glow177Overlay1" class="glossaryTerm">Olympic Games</span> began over 2,700 years ago in Olympia, in southwest Greece. The Games were part of a religious festival. The Greek Olympics, thought to have begun in 776 BC, inspired the modern Olympic Games (begun in 1896) The Games were held in honor of <span __eventidglow1038278532="20" aria-describedby="glow177Overlay2" class="glossaryTerm" tabindex="-1">Zeus</span>, king of the gods, and my Zeus obviously feels the connection! </span><br />
<span style="font-size: large;">I have never been to London, so I find the aerial views, the "royals" in the stands, the tour about town on the double decker bus, all very interesting. History is a fascinating subject.</span><br />
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<a href="http://4.bp.blogspot.com/-gRx3zN6rv2Q/UByOcyKbN-I/AAAAAAAAC3Q/u5rmm5hN1QQ/s1600/afternoon+tea.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" eda="true" height="200" src="http://4.bp.blogspot.com/-gRx3zN6rv2Q/UByOcyKbN-I/AAAAAAAAC3Q/u5rmm5hN1QQ/s200/afternoon+tea.jpg" width="132" /></span></a></div>
<span style="font-size: large;">As I sat listening to a discussion on traditional English Afternoon Tea, I was horrified to hear that it costs an average of 40 British pounds per person .....do you know what that is in our dollars? Right now, The English pound (1.00) is worth $1.56, so afternoon tea in London will run about $62.00! I certainly hope the cucumber sandwiches and tiny cakes are amazing....and I don't want to see a tea bag from Lipton anywhere near my cup!</span><br />
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<tr><td style="text-align: center;"><img border="0" eda="true" height="211" src="http://4.bp.blogspot.com/-r4NMvaGdOqg/UByOW-zwIcI/AAAAAAAAC3I/vm2iwK8HW_Q/s320/buckingham.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Buckingham Palace</span></td></tr>
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<span style="font-size: large;">I realize that it is an experience, not just a cup of tea.....but really? $62.00? And don't get me started on the etiquette that is expected.Now mind you, I am all for good manners and traditions are absolutely necessary in a civilized world, but some of them are over the top! I will say this, if by some chance Elizabeth invites me to Buckingham for tea, I will be on my best behavior. </span><br />
<span style="font-size: large;">Now let's discuss clotted cream. Does that name bother anyone else, or is it just me? I've had clotted cream and it is actually very good. It was British Clotted Cream but I had it in Italy. Yes, I did enjoy it, but I would have loved it if it had been called anything but "clotted"! </span><br />
<span style="font-size: large;">Alton Brown has a recipe for making your own, but you can buy clotted cream at Whole Foods. Alton's recipe is simple and straight forward, but does require </span><span style="font-size: large;">up to 8 hours of draining and clotting time.</span><br />
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<span style="font-size: large;">Alton's Clotted Cream</span><br />
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<span style="font-size: large;">2 cups pasteurized (not ultra-pasteurized) cream</span><br />
<span style="font-size: large;">Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese. </span><br />
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<span style="font-size: large;">So, are you ready to make the scones for your clotted cream? There are millions of recipes out there, full of all sorts of things, so your best bet is to do a little research and find a scone that sounds good to you.</span><br />
<span style="font-size: large;">Here is my favorite scone. I prefer it with just butter.</span><br />
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<span style="font-size: large;">Strawberry Rosemary Scones</span><br />
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<span style="font-size: large;">Scones:</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">2 cups all-purpose flour, plus more for dusting</span><br />
<span style="font-size: large;">1/2 cup sugar</span><br />
<span style="font-size: large;">2 teaspoons baking powder</span><br />
<span style="font-size: large;">1 tablespoon finely chopped fresh rosemary leaves</span><br />
<span style="font-size: large;">1/4 teaspoon fine sea salt</span><br />
<span style="font-size: large;">6 tablespoons unsalted butter, cut into 1/2-inch pieces</span><br />
<span style="font-size: large;">1 cup heavy cream</span><br />
<span style="font-size: large;">1/3 cup strawberry jam</span><br />
<span style="font-size: large;">Glaze:</span><br />
<span style="font-size: large;">1/4 cup fresh lemon juice, from 1 large lemon</span><br />
<span style="font-size: large;">2 cups powdered sugar</span><br />
<span style="font-size: large;">1 tablespoon water (1 to 2)</span><br />
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<span style="font-size: large;">1. For the scones: Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with a silpat or parchment paper. Set aside.</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">2. In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough into more heart shapes and add to the baking sheet. Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of jam into each indentation. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.</span><br />
<span style="font-size: large;">3. For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Gradually add the water until the mixture is thin enough to spread. Using a spoon, drizzle the glaze over the scones. Let the glaze set for about 30 minutes. Serve or store in an airtight plastic container for 2 days.</span><br />
<span style="font-size: large;">4. Cook's Note: The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl. Add the butter. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Gradually stir in the cream until the mixture forms a dough.</span><br />
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<span style="font-size: large;">Cheerio!</span><br />
<span style="font-size: large;"><br /></span>A Kansan in the Kitchenhttp://www.blogger.com/profile/05400769534075482526noreply@blogger.com0tag:blogger.com,1999:blog-2954677013426399797.post-12306935287433348992012-08-03T00:07:00.001-05:002012-08-03T00:07:12.778-05:00<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-LHLuYTSG51c/UBtaqDBAzAI/AAAAAAAAC2w/x1jOfOQmxKY/s1600/sangria1.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" eda="true" height="320" src="http://2.bp.blogspot.com/-LHLuYTSG51c/UBtaqDBAzAI/AAAAAAAAC2w/x1jOfOQmxKY/s320/sangria1.jpg" width="212" /></a></div>
<span style="font-size: large;">I just got home from an evening of Sangria….Red Sangria, White Sangria, Blush Sangria……Sangria with Brandy, Sangria with Peach Balsamic! And even a Buffalo White Sangria Granita!</span><br />
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<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Tonight, Cindy Reynolds of Somerset Ridge Vineyard, opened her Wine Tasting Bar at the Tasteful Olive in Downtown Overland Park and taught a class on not only how to make perfect Sangria, but gave some excellent reasons why we should make Sangria. After all, it is one of the hottest summers on record!</span><br />
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<a href="http://4.bp.blogspot.com/-OU2HNTsF-g0/UBtacb8IN1I/AAAAAAAAC2g/o8VXhKeLApk/s1600/sangria2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eda="true" height="212" src="http://4.bp.blogspot.com/-OU2HNTsF-g0/UBtacb8IN1I/AAAAAAAAC2g/o8VXhKeLApk/s320/sangria2.jpg" width="320" /></a></div>
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Cindy and her team led the class through all of the tastings, telling the possibilities with each….can you imagine Peach Balsamic in a Sangria? Chad of the Tasteful Olive encouraged everyone to try it, and the class members were amazed….Try it, you will love it!</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">My part of the class was offering everyone a Buffalo White Sangria Granita. I have kept my trusty Cuisinart ice cream maker mighty busy this week! Tuesday I made Homemade Peach Ice Cream, and Wednesday I started preparing the Granita for tonight’s class. </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-WXXgeDn0Vvw/UBtaguqomJI/AAAAAAAAC2o/5Fuj7WeTs_Q/s1600/granita3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" eda="true" height="400" src="http://3.bp.blogspot.com/-WXXgeDn0Vvw/UBtaguqomJI/AAAAAAAAC2o/5Fuj7WeTs_Q/s400/granita3.jpg" width="275" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sangria Granita</span></td></tr>
</tbody></table>
<span style="font-size: large;">Here is the recipe which is also available on the vineyard’s Facebook page,</span>
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Somerset Ridge Buffalo White Sangria Granita</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">1 750 ml bottle of Somerset Ridge Buffalo White Wine</span><br />
<span style="font-size: large;">1 cup peach nectar</span><br />
<span style="font-size: large;">3 tablespoons frozen orange juice concentrate</span><br />
<span style="font-size: large;">1 tablespoon frozen limeade concentrate</span><br />
<span style="font-size: large;">3 tablespoons honey</span><br />
<span style="font-size: large;">1 teaspoon vanilla</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Mix all ingredients and pour into you ice cream maker. Follow machine’s directions, and </span><span style="font-size: large;">freeze for approximately 30 minutes. When thick and icy, transfer to a container for the freezer. </span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">If you do not have an electric ice cream maker, you may pour the mixture into a 9” x 13” <em><u>metal </u></em>pan. Place pan in freezer, and every hour for 4 hours, scrape through the freezing mixture with a fork to create the crystals that transform the mixture into a granita.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;"><em>Actually, this recipe can be used with the vineyard’s Flyboy Red Wine for a Red Sangria Granita. It is pretty tasty!</em></span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;"></span>A Kansan in the Kitchenhttp://www.blogger.com/profile/05400769534075482526noreply@blogger.com0tag:blogger.com,1999:blog-2954677013426399797.post-16138268245847347412012-08-01T10:01:00.000-05:002012-08-01T10:02:33.006-05:00<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-wkffV2VNB2U/UBhnhTPP4HI/AAAAAAAAC1o/7YktDXit31g/s1600/220px-Jimmy_Buffett_1.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" eda="true" height="200" src="http://4.bp.blogspot.com/-wkffV2VNB2U/UBhnhTPP4HI/AAAAAAAAC1o/7YktDXit31g/s200/220px-Jimmy_Buffett_1.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jimmy Buffet</td></tr>
</tbody></table>
<span style="font-size: large;">I was just listening to one of Arch’s favorite songs…..it sure brought back memories. Sirius Radio has a Jimmy Buffet station called Margaritaville, and in my car, it is hard to not break into song, just as Arch did. That crazy man I was married to was one of the original Parrot Heads, a group of people who are interested in the music of Jimmy Buffett and the tropical lifestyle he personifies. </span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">So what was Arch’s favorite? None other than Pencil Thin Mustache. I recently tried to download this song as my ringtone on my phone. I thought it would be great to have that little bit of Arch each time my phone rang…..well, I finally gave up. After numerous attempts and much frustration, I cancelled that idea. Sometimes life is just too hard! And then there is the fact that I am getting older every day…..maybe downloading is a thing of my past. </span><br />
<span style="font-size: large;"><br /></span><br />
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<a href="http://2.bp.blogspot.com/-FAm4QPZwHts/UBhnms0nBDI/AAAAAAAAC1w/nOTFgQzGpZM/s1600/175px-Foghorn_Leghorn.png" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" eda="true" height="320" src="http://2.bp.blogspot.com/-FAm4QPZwHts/UBhnms0nBDI/AAAAAAAAC1w/nOTFgQzGpZM/s320/175px-Foghorn_Leghorn.png" width="233" /></a></div>
<span style="font-size: large;">Anyway, back to Arch and singing. Arch sang like Foghorn Leghorn, that lovable old rooster in Looney Tunes cartoons. Both Arch and Foghorn were loud and off key. </span><br />
<span style="font-size: large;">Arch loved to sing, much to the distress of those around him! I never minded however. I thought his gravely old croaking and crowing (there is simply no other way to describe his voice) was charming. </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-v73T1Jcy6NY/UBlCgB5MikI/AAAAAAAAC2I/yve03ZGNZxg/s1600/arch+singing.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" eda="true" height="640" src="http://3.bp.blogspot.com/-v73T1Jcy6NY/UBlCgB5MikI/AAAAAAAAC2I/yve03ZGNZxg/s640/arch+singing.jpg" width="401" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Arch, singing at his </span><br />
<span style="font-size: large;">80th Birthday Celebration.</span></td></tr>
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<span style="font-size: large;">We didn’t have Sirius Radio in the Saab back then, just a cd player. We traveled with a stack of our favorites and while I drove, Arch played DJ. Jimmy Buffet was always with us, but then, so were Frank and Dean, Nat King Cole and Patti Page, Pete Fountain, and of course, the Everly Brothers.</span><br />
<span style="font-size: large;">We were known to throw some clothes in a suitcase, drive to the end of the driveway, and then decide which way to go. </span><span style="font-size: large;">In the summer of 2000, we drove east to North Carolina, west to Las Vegas, Nevada, North to Duluth, Minnesota and south to Corpus Christi, Texas. Thousands of miles and I bet he sang Pencil Thin Mustache well over a hundred times. When it was time for the chorus, Arch kicked it in to high gear (extra loud and extremely off key!) And he grinned the whole time!</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="color: orange; font-size: large;">“I wish I had a pencil thin mustache</span><br />
<span style="color: orange; font-size: large;">The "Boston Blackie" kind</span><br />
<span style="color: orange; font-size: large;">A two toned Ricky Ricardo jacket</span><br />
<span style="color: orange; font-size: large;">And an autographed picture of Andy Devine</span><br />
<span style="font-size: large;"><br /><span style="color: orange;"></span></span><br />
<span style="color: orange; font-size: large;">I remember bein' buck-toothed and skinny</span><br />
<span style="color: orange; font-size: large;">Writin' fan letters to Sky's niece Penny</span><br />
<span style="color: orange; font-size: large;">Oh I wish I had a pencil thin mustache</span><br />
<span style="color: orange; font-size: large;">Then I could solve some mysteries too”</span><br />
<span style="color: orange;">(the chorus to Pencil Thin Mustache, written by Jimmy Buffet)</span><br />
<span style="font-size: large;"><br /><span style="color: orange;"></span></span><br />
<span style="font-size: large;">I think my favorite song that Arch sang, was “It Had to Be You”. He held my hand and always ended with a wink. Arch Tucker was quite a character….and yes, usually off key.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Any tips on downloading ringtones?</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;"></span>A Kansan in the Kitchenhttp://www.blogger.com/profile/05400769534075482526noreply@blogger.com0tag:blogger.com,1999:blog-2954677013426399797.post-63174726816829981582012-07-26T19:10:00.000-05:002012-07-26T19:10:14.033-05:00<span style="font-size: large;">Have you ever wondered if your child heard and understood a very important lesson you tried to teach them? It seems that more often as not, they remember the things you would rather they not remember at all….but occasionally it turns out well. </span><br />
<br />
<span style="font-size: large;">Yesterday, my youngest child remembered a lesson I taught her many years ago. </span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Betsy is no longer a child; as a matter of fact, she has two children of her own. Driving lessons are still at least 5 years away for her kids, but yesterday, Betsy suddenly remembered a moment when she was 15 and behind the wheel of my car. We were going to have a lesson on highway driving....her first.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">As she pulled onto the highway, I said to her “if a dog runs out in front of you, do not swerve to avoid it.” I explained that at highway speeds, loosing control of the car will end up with us being in a serious accident. Sure enough, within a few miles, a dog ran out in front of the car. Betsy swerved. </span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">It took what seemed like a lifetime for the two of us to get the car under control and avoid an accident that day. I'm sure I scolded her,maybe even said a few bad words, once I could speak again. It is a moment both of us remember, even after all of these years.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">This morning I received this email from Betsy.</span><br />
<span style="font-size: large;">................................................................................................</span><br />
<span style="font-size: large;">“I don't want to over-dramatize the situation but...you saved my life tonight. I was driving home from Nashville (in my 3 day old car) and a deer ran out in front of me. I was on a tree-lined, two lane, rural, 45 MPH highway. I had time to contemplate my reaction, but not much. I remembered you teaching me to drive, the dog in Paola, etc. I remembered it all. And I plowed right into the poor thing. But I am 95% sure I wouldn't be emailing you right now had I not learned NOT to swerve. </span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">So, thank you. And yes, my poor 3-day-old car is toast. But it could have been very different had you not taught me that. </span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Much love and appreciation,</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Me”</span><br />
<span style="font-size: large;">.......................................................................................................</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">So, you see, they do listen, they do learn. Thank God. </span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">I suppose this isn’t the time for an absolutely delicious method for preparing a venison roast…..no, I’ll wait on that one.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Drive carefully!</span><br />
<span style="font-size: large;"><br /></span><br />A Kansan in the Kitchenhttp://www.blogger.com/profile/05400769534075482526noreply@blogger.com1tag:blogger.com,1999:blog-2954677013426399797.post-37769672738255101302012-07-21T01:07:00.000-05:002012-07-21T15:54:41.711-05:00<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-dGDRKpV7L80/UAol4BS9g3I/AAAAAAAACz0/ZeN1PGDVbVU/s1600/All+the+beautiful+girls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" hda="true" height="273" src="http://1.bp.blogspot.com/-dGDRKpV7L80/UAol4BS9g3I/AAAAAAAACz0/ZeN1PGDVbVU/s640/All+the+beautiful+girls.jpg" width="640" /></span></a></div>
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<span style="font-family: Arial;"><span style="font-size: large;">We don’t have a name. We don’t have a plan, schedule or statement. What we do have is a love of food that taste delicious and looks beautiful, and a desire to try different ethnic cuisines. We are a group of women from Colombia, South America, one from India, one from Iran and 8 just regular old American types, with some pretty interesting genealogies The majority of us are artists, but we have a couple of models, a cosmetic specialist, and a wine maker, and a realtor. Ada began pulling us together several months ago for a dinner of Indian dishes, prepared by a friend of hers, Jyoti Mukharji. It was a lovely evening. </span></span><span style="font-family: Arial;"><span style="font-size: large;">Next, <city w:st="on">Ada</city> invited some friends to join her for an evening of Iranian food prepared by Sara from <country-region w:st="on"><place w:st="on">Iran</place></country-region>.<span style="mso-spacerun: yes;"> </span>We dined outdoors on <city w:st="on"><place w:st="on">Ada</place></city>’s lovely patio and then learned Iranian dancing! <span style="mso-spacerun: yes;"> </span>You can find the recipes and photographs on my blog for May 5<sup>th</sup>. It was such a great evening. </span></span><br />
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<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Lfm5Y4l849U/UAo-IlUBHZI/AAAAAAAAC1U/SPrEC8blsxU/s1600/3+Vicki+and+the+Santa+Marta+Cocktail.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="320" src="http://3.bp.blogspot.com/-Lfm5Y4l849U/UAo-IlUBHZI/AAAAAAAAC1U/SPrEC8blsxU/s320/3+Vicki+and+the+Santa+Marta+Cocktail.JPG" width="197" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Vicki and a refreshing </span><br />
<span style="font-size: small;">Cocktail Santa Marta</span></td></tr>
</tbody></table>
<span style="font-family: Arial;"><span style="font-size: large;">Maria, the wonderful artist from the Caribbean coast of Colombia invited us to her home for a typical Colombian dinner. We had so much fun! We were greeted with icy cold Santa Marta cocktails served in martini glasses with garnish of fresh pineapple and cherries and a tiny umbrella! I am a light weight when it comes to alcohol, but I must admit to having “more than one!” of Maria’s Cocktail Santa Marta</span></span><br />
<span style="font-size: large;">“Traditionally in the Caribbean we like to drink Beer, Aguardiente and Rum. Either white rum or dark rum. We also love to welcome the tourists with cold cocktails that are made with our tropical fruits and rum."</span><br />
<br />
<span style="font-size: large;"><strong><u>Cocktail Santa Marta</u></strong></span><br />
<span style="font-size: large;">Mango Juice and Guava Juice (Ceres)</span><br />
<span style="font-size: large;">Orange/Mango/ Passion fruit Sparkling soda</span><br />
<span style="font-size: large;">Dark Rum</span><br />
<span style="font-size: large;">I froze in a tray one of the juices to make it very cold before blending.</span><br />
<span style="font-size: large;">Blend the two Ceres juices in a blender.</span><br />
<span style="font-size: large;">Then add the Sparkling soda and rum.</span><br />
<span style="font-size: large;">Garnish with pineapple and maraschino cherries.</span><br />
<span style="font-size: large;">Definitely an umbrella!</span><br />
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<a href="http://4.bp.blogspot.com/-mVEahoJ3C4Y/UAo_dgo5gZI/AAAAAAAAC1c/w-TU2mPRvxA/s1600/table.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="473" src="http://4.bp.blogspot.com/-mVEahoJ3C4Y/UAo_dgo5gZI/AAAAAAAAC1c/w-TU2mPRvxA/s640/table.JPG" width="640" /></a></div>
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<span style="font-family: Arial;"><span style="font-size: large;">Our Colombian menu included several small plates of appetizers, beautifully presented by Maria. As she served each appetizer, she explained how it was made and why it is typical of Colombian cooking.. </span><br /><span style="font-size: large;">One of our small plate appetizers was </span><br /><span style="font-size: large;"><strong>Chorizo with Queso fresco and caramelized onions</strong></span><br /><span style="font-size: large;">Maria's directions:</span><br /><span style="font-size: large;">"Saute Chorizo either chopped or out of the casing. I use two types of chorizos, a Mexican version for crumbling and a dry Spaniard version. They both have close flavors to our typical chorizo.</span><br /><span style="font-size: large;">Then sauté Red onions either chopped or sliced and add sugar.</span><br /><span style="font-size: large;">Serve on a small plate with the queso fresco. This cheese is the closest to our farmers dry white cheese that we use in the coast.</span><br /><span style="font-size: large;">All the ingredients can be found at Wal-Mart. The chorizo and Queso fresco are in the same section.</span><br /><span style="font-size: large;">The Spaniard chorizo: The brand is Abuelita and is sold at World Market."</span><br /><br /><span style="font-size: large;">For our main course, Maria made her favorite dishes that her mother, Ana, taught her.</span><br /><span style="font-size: large;">Maria's recipe:</span><br /><u><strong><span style="font-size: large;">Carne en Posta con salsa Semi dulce</span></strong><br /><strong><span style="font-size: large;">A la Ana</span></strong></u><span style="font-size: large;">(Beef Roast with Semisweet Sauce)</span><br /><span style="font-size: large;">Beef Chuck 2 pounds</span><br /><span style="font-size: large;">Brown Sugar 4 Tbsp.</span><br /><span style="font-size: large;">Mustard 2 Tbsp.</span><br /><span style="font-size: large;">Garlic, 1 Clove</span><br /><span style="font-size: large;">Salt and Pepper to taste</span><br /><span style="font-size: large;">Whole Cloves 10 cloves</span><br /><span style="font-size: large;"><br /></span><em><span style="font-size: large;">Cooking time about 2 Hours</span></em><span style="font-size: large;">Rub the chuck with mustard, salt, pepper and garlic.</span><br /><span style="font-size: large;">Brown all sides in a deep pot, then remove and brown other pieces. </span><br /><span style="font-size: large;">Insert the cloves in the meat and turn everything back in the pot.</span><br /><span style="font-size: large;">Add water until covered; add a bag with cloves and 4 tablespoons of brown sugar.</span><br /><span style="font-size: large;">Cook for about 1 ½ hour or until the meat is tender. </span><br /><span style="font-size: large;">When cooked: Take meet out of pan. Slice thin,</span><br /><span style="font-size: large;">Add a ½ cup of cold water with a tablespoon of Flour and add to the sauce reduction.Then pour the sauce on the meat.</span><br /><strong><span style="font-size: large;"><u>Arroz con Coco </u></span></strong></span><br />
<span style="font-family: Arial;"><span style="font-size: large;">White Rice</span><br /><span style="font-size: large;">Coconut Milk 2 cans</span><br /><span style="font-size: large;">Raisins</span><br /><span style="font-size: large;">Sugar </span><br /><span style="font-size: large;">Salt</span><br /><span style="font-size: large;"></span></span><br />
<span style="font-family: Arial;"><em><span style="font-size: large;">Cooking time about 1 hour 15 minutes</span></em><span style="font-size: large;"><br /></span><a href="http://3.bp.blogspot.com/-9coq5_czRrs/UAoyI1UTYGI/AAAAAAAAC0Y/-RtSUjPMZHQ/s1600/1+Coconut+Milk.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" hda="true" height="150" src="http://3.bp.blogspot.com/-9coq5_czRrs/UAoyI1UTYGI/AAAAAAAAC0Y/-RtSUjPMZHQ/s200/1+Coconut+Milk.JPG" width="200" /></a><span style="font-size: large;">Place 1 can of regular Coconut milk in a pot with 3 tablespoons of sugar.</span></span><br />
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<a href="http://4.bp.blogspot.com/-Rd46lPs_1_c/UAoynadPZHI/AAAAAAAAC0o/dO9jxUVTTOo/s1600/3+reduce+with+brown+sugar.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" hda="true" height="150" src="http://4.bp.blogspot.com/-Rd46lPs_1_c/UAoynadPZHI/AAAAAAAAC0o/dO9jxUVTTOo/s200/3+reduce+with+brown+sugar.JPG" width="200" /></a><a href="http://1.bp.blogspot.com/-cW0xix4K444/UAoydinXUvI/AAAAAAAAC0g/6nZ7FkMWVl4/s1600/2+Boil+down.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" hda="true" height="150" src="http://1.bp.blogspot.com/-cW0xix4K444/UAoydinXUvI/AAAAAAAAC0g/6nZ7FkMWVl4/s200/2+Boil+down.JPG" width="200" /></a></div>
<br />
<span style="font-size: large;">Stir on medium high heat often and careful not to burn too fast. This process will </span><br />
<span style="font-size: large;">take 25 minutes,</span><span style="font-size: large;">until it becomes caramelized and completely reduced. </span><span style="font-size: large;">The key is to scrape the bottom and the let it brown more, then scrape again.</span><br />
<span style="font-size: large;">Add 2 cans of coconut milk and 1 of water plus raisins, let</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="http://2.bp.blogspot.com/-o1i5u8x4I24/UAozYIV7wWI/AAAAAAAAC1A/0bKI1-c31cw/s1600/5+Add+more+Coconut+milk+and+raisins.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" hda="true" height="150" src="http://2.bp.blogspot.com/-o1i5u8x4I24/UAozYIV7wWI/AAAAAAAAC1A/0bKI1-c31cw/s200/5+Add+more+Coconut+milk+and+raisins.JPG" width="200" /></a><span style="font-size: large;">simmer for 5 minutes.</span></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-size: large;">Add 1 ½ cup of rice, and 1 teaspoon of salt. </span></div>
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<a href="http://3.bp.blogspot.com/-ThbY9IUvg38/UAozbn5X69I/AAAAAAAAC1I/AC8aX7TQX9o/s1600/6+Final.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" hda="true" height="150" src="http://3.bp.blogspot.com/-ThbY9IUvg38/UAozbn5X69I/AAAAAAAAC1I/AC8aX7TQX9o/s200/6+Final.JPG" width="200" /></a></div>
<span style="font-size: large;">Cover on low temperature and let cook for 20 minutes </span><span style="font-size: large;">until the water starts to dry. Uncover, and let it dry. on low temperature.</span><br />
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<br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">Before we go onto the dessert, here is a slideshow of our dinner. <a href="http://www.blogger.com/%3Ciframe%20src=%22https://skydrive.live.com/embed?cid=3820782EF601C428&resid=3820782EF601C428%21151&authkey=AKFuZbHgVLhOnN0" width="320" height="180" frameborder="0" scrolling="no"></iframe>"><iframe frameborder="0" height="180" scrolling="no" src="https://skydrive.live.com/embed?cid=3820782EF601C428&resid=3820782EF601C428%21151&authkey=AKFuZbHgVLhOnN0" width="320"></iframe></a> </span><br />
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<span style="font-size: large;">Now, on to dessert.....</span><br />
<span style="font-size: large;">I volunteered to help Maria with her dinner and it was decided I would prepare the dessert. Maria explained dessert inColombia is usually fresh fruit or picking up a frozen fruit treat, similar to a Popsicle, as you walked along the beach. She asked that I make the dessert fresh and organic, so I decided to make a pineapple sherbet. I bought my pineapple and made the sherbet, but did not taste the pineapple before I used it. It was dreadfully bitter! Therefore, the day of the dinner, I had to remake the sherbet. Short of time, I found it necessary to use the following recipe which used canned pineapple. I was embarassed! But the sherbet was pretty darned good!</span><br />
<span style="font-size: large;"> <strong><u>Pineapple Sherbet with a Pineapple Banana Rum Sauce</u></strong></span><br />
<span style="font-size: large;">serves 4<br /><u>for sherbet:</u><br />2/3 cups sugar<br />2 cups buttermilk<br />1 can crushed pineapple (8 ounce) drain and reserve juice for sauce<br /><u>for sauce:</u><br />½ cup pineapple juice drained from canned pineapple<br />½ cup sugar<br />¼ cup Banana Rum <br />for garnish, fresh edible flowers, blueberries, fresh mint<br /><em><u>To prepare sherbet</u></em>, drain juice from Pineapple, reserving juice for sauce.<br />Place crushed pineapple in a bowl, add the buttermilk and sugar. Stir well to dissolve sugar. Add to your ice cream maker and process for 25 to 30 minutes. You may also pour the mixture into a shallow container that will fit into your freezer. Freeze one hour then stir well, breaking up frozen chunks. Return to freezer until serving. As I said, I much prefer the creamier texture of that made by an ice cream maker over the icy crystallized sherbet made in your freezer.<br /><em><u>For the sauce</u></em>, place the reserved juice in a small sauce pan. Add the sugar and stir well to dissolve sugar. Heat to simmering, then continue to simmer until a syrup of the thickness you want your sauce to be.I prefer it to be about the same as Maple Syrup. Remove from heat and cool for 10 minutes. Add the banana rum and stir to blend. Cool completely, store in the refrigerator.<br />When serving, place a scoop of sherbet in each bowl. Drizzle with sauce, the garnish with flowers and mint, or with fresh fruit of your choice.</span>A Kansan in the Kitchenhttp://www.blogger.com/profile/05400769534075482526noreply@blogger.com1tag:blogger.com,1999:blog-2954677013426399797.post-22844419362285372112012-07-15T10:57:00.000-05:002012-07-16T11:13:36.025-05:00<span style="font-size: large;">Paola’s Art and Wine Stroll 2012 was a huge success! Attendance was amazing, There are no figures in yet, but I’d be surprised if there weren’t at least double the number of attendees from Stroll 2011. There were times when it was necessary to pick your spot in the gallery and hold your ground! It was a hot evening outside, and with the door being opened and closed constantly, it was a warm evening inside also. Fortunately, our friendly local vineyard and winery, Somerset Ridge, had lots of chilled whites for everyone’s enjoyment! And of course, my favorite, Flyboy Red, was there to please the drinkers of red.</span><br />
<span style="font-size: large;">On the few occasions when the crowd was not shoulder to shoulder, I remembered to get out my camera to take a few photos. It is not an easy thing to do when you are 4’ 11” tall and the room is packed with people that are anywhere from 5’ 6” to 6’5”! (I snap photos of a lot of midriff bulges) So, when I could move about, I got a few shots of the new look of the <strong><em>G! Gallery</em></strong>. <strong>David Gross</strong>, the owner, and his crew did a marvelous job! </span><br />
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<a href="http://2.bp.blogspot.com/-IVmIGWqkPi4/UALWWA3ediI/AAAAAAAACyk/BKg0ShnjI8A/s1600/DSC00222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $ca="true" border="0" height="480" src="http://2.bp.blogspot.com/-IVmIGWqkPi4/UALWWA3ediI/AAAAAAAACyk/BKg0ShnjI8A/s640/DSC00222.JPG" width="640" /></a></div>
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<span style="font-size: large;">David’s new painting(s), a triptych called <strong><em><u>Fade to Black</u></em></strong>, filled one entire wall of the gallery. David is a masterful painter of water and plants, and in this painting, he has created a lily pond that invites you to stop and enjoy. Each of the 3 paintings is absolutely an individual complete painting on its own, but the three together creates an atmosphere you cannot ignore. You can feel the cool dampness; you can hear the quiet gentle bubbling of the darkening water. As with most of David’s paintings, you become part of it. And you enjoy every minute you are there!</span></div>
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<span style="font-size: large;">Along with David's paintings, the G! featured work by <strong>Claud Davis, Cher Ulrich</strong>, and me. The back 2/3s of the space is our working studio. Granted it did not look as sharp as the front end gallery, but it is home to us. </span></div>
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<span style="font-size: large;">Two of Paola’s finest cooks and both dear friends, <strong>Donna Nagle, of Molly’s Table</strong>, and <strong>Jacquie Davis</strong>, the wife of painter Claud Davis, helped me with the food for the event. Donna’s Artichoke Dip is legendary, not just in Paola, but throughout the Greater Kansas City region. For a sweet treat, Jacquie made her wonderful chocolate cupcakes, filled with a sweet creamy center and covered with perfect chocolate ganache, They were absolutely delicious. </span></div>
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<span style="font-size: large;">Here are a few of my photographs, hope you can join us next year! </span></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-lhJyk9MiSWk/UALWqUjhsFI/AAAAAAAACys/juBxNRwYaB8/s1600/DSC00242.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img $ca="true" border="0" height="480" src="http://1.bp.blogspot.com/-lhJyk9MiSWk/UALWqUjhsFI/AAAAAAAACys/juBxNRwYaB8/s640/DSC00242.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Early in the evening, the sun was still shining.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-E8XSBMASfO0/UALgMUhIYqI/AAAAAAAACzM/EihiuHQ0Xh0/s1600/DSC00226.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img $ca="true" border="0" height="300" src="http://2.bp.blogspot.com/-E8XSBMASfO0/UALgMUhIYqI/AAAAAAAACzM/EihiuHQ0Xh0/s400/DSC00226.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">a place to sit and read the latest issue of </span><br />
<span style="font-size: small;">American Art Review</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-DDym7OmESIQ/UALf8SyAkgI/AAAAAAAACzE/QXcHlPlC4dM/s1600/DSC00231.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img $ca="true" border="0" height="480" src="http://1.bp.blogspot.com/-DDym7OmESIQ/UALf8SyAkgI/AAAAAAAACzE/QXcHlPlC4dM/s640/DSC00231.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The working studio</span> </td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-DhE3fjD6Uko/UALgaU0FPmI/AAAAAAAACzU/aaGpnuxkTLg/s1600/DSC00238.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img $ca="true" border="0" height="400" src="http://2.bp.blogspot.com/-DhE3fjD6Uko/UALgaU0FPmI/AAAAAAAACzU/aaGpnuxkTLg/s400/DSC00238.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Jacquie's cupcakes!</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-MyKJH2T5BJA/UALg2SdKHkI/AAAAAAAACzc/lp1JpO0OX5w/s1600/Rocker.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img $ca="true" border="0" height="400" src="http://3.bp.blogspot.com/-MyKJH2T5BJA/UALg2SdKHkI/AAAAAAAACzc/lp1JpO0OX5w/s400/Rocker.jpg" width="396" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">How did I go from painting nudes to painting abstracts?</span><br />
<span style="font-size: small;">All within 6 weeks? It is a puzzler!</span></td></tr>
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<span style="font-size: large;">As hot as it has been, it really seems like a time for liquid refreshment. Of course, I am partial to Flyboy Red from Somerset Vineyard, but on occasion, a good lemonade hits the spot. Today is that occasion! Yesterday I heard it is going to be 107 today. I am not brave enough to check the Weather Channel….I really don’t want to know!</span><br />
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<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">So, for your Sunday afternoon enjoyment….let me introduce you to.....</span><br />
<span style="font-size: large;"><strong><u>Herbed Lemonade!</u></strong></span><br />
<span style="font-size: large;">2 Cups Fresh Lemon Juice (12-15 lemons)</span><br />
<span style="font-size: large;">2 Cups Water</span><br />
<span style="font-size: large;">2 Cups Herbed Simple Syrup (recipe follows)</span><br />
<span style="font-size: large;">Ice</span><br />
<span style="font-size: large;">Herbed Simple Syrup</span><br />
<span style="font-size: large;">2 Cups Sugar</span><br />
<span style="font-size: large;">1 Cup Water</span><br />
<span style="font-size: large;">1/2 Cup Basil, washed and stemmed (do not stuff them into the cup or it will be too strong)</span><br />
<span style="font-size: large;">1/2 Cup Mint, washed and stemmed</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Place sugar, water, basil and mint in a pot and simmer for 5 minutes or until the sugar is dissolved. Set aside to cool. Strain out the herbs pressing on them to remove all simple syrup.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Pour water, lemon juice, and simple syrup in a pitcher, stir and pour over ice in glasses.</span><br />
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<span style="font-size: large;">Enjoy!</span>A Kansan in the Kitchenhttp://www.blogger.com/profile/05400769534075482526noreply@blogger.com0tag:blogger.com,1999:blog-2954677013426399797.post-17421907524260388132012-07-09T00:31:00.000-05:002012-07-09T00:31:39.328-05:00<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="http://4.bp.blogspot.com/-rezAOwQHwrA/T_pZADerLPI/AAAAAAAACyE/FRKG6WRATAY/s1600/2012%252520wine%252520poster%252520final%252520%25283%25252075%252525%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" sca="true" src="http://4.bp.blogspot.com/-rezAOwQHwrA/T_pZADerLPI/AAAAAAAACyE/FRKG6WRATAY/s640/2012%252520wine%252520poster%252520final%252520%25283%25252075%252525%2529.jpg" width="412" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Poster by Majo!</span></td></tr>
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<span style="font-size: large;">First, let me point out that I made yet another error….SURPRISE! In my last posting, I invited all of you to come to my studio in Paola on FRIDAY the 14th…..WRONG! It is SATURDAY the 14th! Thank you Bruce Schlosser for pointing out my REALLY BAD MISTAKE! I’m going to blame this one on my almost broken toe and the heat! </span><span style="font-size: large;">So, if you can come to the Studio on Saturday, July 14th, come on! I’ll be there to greet you, I’m making some appetizers, <span style="font-size: x-large;">Molly’s Table</span> is making an appetizer for us also, </span><span style="font-size: large;">and the wonderful people of </span><span style="font-size: large;"><span style="font-size: x-large;">Somerset Ridge Vineyard</span> </span><span style="font-size: large;">will be there with their wines for you to try!</span><br />
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<span style="font-size: large;">Have you noticed the change in the temperature? It is truly delightful out there....well, maybe not delightful....there is the humidity thing, </span><br />
<span style="font-size: large;">This last week, my dinners were great big glasses of Clamato Juice. With Ice. Once with Vodka. </span><span style="font-size: large;"><span style="font-size: x-large;">The Baseball All Star Game</span> is here in Kansas City this year. Somehow, sitting in a stadium with the sun beating down does not sound reasonable to me. However, the forecast is saying in the upper 80s for Tuesday! The game doesn’t start until 7 or 7:30….so that is good. I am not a big baseball fan, the Royals have been less than exciting for years now. It just isn't in Kansas City's makeup to spend money on players, so they don't shine like they did back in the 80s. When they won the World Series in 1985, we had some powerful players. But those were what we call "the good old days", right? But what do I know?</span><span style="font-size: large;"> I'd rather go see a good soccer game!</span><br />
<span style="font-size: large;">Actually, my favorite thing about sitting at a sporting event, be it baseball, football or soccer, is watching people. I am a true people watcher, complete with the habit of trying to, not only guess what they do, but what kind of food they like. It fills lots of quiet time between the several exciting moments of the game. Have you ever tried to figure out what fans will put on top of their hotdogs? Is it mustard, onions and relish ? Or kraut? <em><u>Do you think it is strange how feeding people is never far from my thoughts? </u></em></span><br />
<span style="font-size: large;">I personally would find a baseball game far more exciting if they sold Osso Bucco Milanese at the concession stand. I could really enjoy that....or maybe a big bowl of wonderful Sicilian Penne alla Norma, the national dish of Sicily. And a good Red wine. </span><br />
<br />
<span style="font-size: large;"><strong>Sicilian Penne alla Norma</strong></span><br />
<span style="font-size: large;">1 pound penne rigate</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">Coarse salt and ground pepper</span><br />
<span style="font-size: large;">4 tablespoons olive oil</span><br />
<span style="font-size: large;">1 medium onion, halved and thinly sliced</span><br />
<span style="font-size: large;">4 garlic cloves, thinly sliced</span><br />
<span style="font-size: large;">1/4 teaspoon crushed red pepper</span><br />
<span style="font-size: large;">1 large eggplant, cut into 3/4-inch chunks</span><br />
<span style="font-size: large;">1 1/2 pounds plum tomatoes, cored and cut into 1/2-inch chunks</span><br />
<span style="font-size: large;">2 tablespoons tomato paste</span><br />
<span style="font-size: large;">1/2 cup torn fresh basil, plus more for garnish</span><br />
<span style="font-size: large;">3/4 cup ricotta cheese</span><br />
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<span style="font-size: large;">1. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot. </span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">2. Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes. </span><br />
<span style="font-size: large;">3. Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon). </span><br />
<span style="font-size: large;">4. Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes. </span><br />
<span style="font-size: large;">5. Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil. </span><br />
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<a href="http://3.bp.blogspot.com/-_-NpcVPZkb4/T_pZIlriMtI/AAAAAAAACyM/o-OPYj3p_5c/s1600/200px-DiMaggio_cropped.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" sca="true" src="http://3.bp.blogspot.com/-_-NpcVPZkb4/T_pZIlriMtI/AAAAAAAACyM/o-OPYj3p_5c/s320/200px-DiMaggio_cropped.jpg" width="206" /></a></div>
<span style="font-size: large;">I bet <a href="" id="top"></a><span style="font-size: small;"> </span><span dir="auto">Joe DiMaggio would have approved </span></span><span dir="auto"><span style="font-size: large;">and</span> <span style="font-size: large;">Joe Garagiola, Yogi Berra, Roy Campanella...</span></span><span dir="auto"><span style="font-size: large;">I won't go on and on, even though I could. Those Italian boys sure could play ball. And eat!</span></span><br />
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<span style="font-size: large;"></span>A Kansan in the Kitchenhttp://www.blogger.com/profile/05400769534075482526noreply@blogger.com0tag:blogger.com,1999:blog-2954677013426399797.post-49044412875625882592012-07-07T00:08:00.000-05:002012-07-07T12:53:24.815-05:00<div style="text-align: center;">
<span style="font-size: large;">The Paola </span></div>
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<span style="font-size: large;"> </span><span style="font-size: x-large;">Art and Wine Stroll</span></div>
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<span style="font-size: large;"> Saturday, July 14, 6 to 9 PM</span></div>
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<span style="font-size: large;"> Fire Before Midnight by David Gross</span></div>
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<a href="http://1.bp.blogspot.com/-ABeuPY6ulCU/T_e1xKijA1I/AAAAAAAACxQ/Bo76FbzHRLQ/s1600/ARTichoke's+paintings+11-11+010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" sca="true" src="http://1.bp.blogspot.com/-ABeuPY6ulCU/T_e1xKijA1I/AAAAAAAACxQ/Bo76FbzHRLQ/s640/ARTichoke's+paintings+11-11+010.jpg" width="492" /></a></div>
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<span style="font-size: large;">Sunset Over Somerset by Kay Tucker</span></div>
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<a href="http://2.bp.blogspot.com/-bNZDCrX_6qg/T_e3mXai_4I/AAAAAAAACxk/g_yQRP_EPKk/s1600/Claud+Davis+014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sca="true" src="http://2.bp.blogspot.com/-bNZDCrX_6qg/T_e3mXai_4I/AAAAAAAACxk/g_yQRP_EPKk/s640/Claud+Davis+014.jpg" width="640" /></a></div>
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<span style="font-size: large;">Floral by Claud Davis</span></div>
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<strong><span style="font-family: Gaze Condensed; font-size: x-large;">the G! gallery</span></strong></div>
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<span style="font-family: "Gaze Condensed"; font-size: 24pt;">12 E Peoria, 2nd floor</span><br />
<span style="font-size: x-large;">Wine by Somerset Ridge Vineyard</span><br />
<span style="font-size: x-large;">Food by Molly's Table and</span><br />
<span style="font-size: x-large;">Kay Tucker</span></div>A Kansan in the Kitchenhttp://www.blogger.com/profile/05400769534075482526noreply@blogger.com0tag:blogger.com,1999:blog-2954677013426399797.post-65102303280269617692012-07-04T19:15:00.000-05:002012-07-04T19:15:37.987-05:00<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Is your FLAG flying? </span></div>
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<span style="font-size: large;">Happy Independence Day!</span></div>
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<span style="font-size: large;">Once I became an adult, a wife and mother, I suddenly became aware of my parent’s ability to handle 2 jobs, 3 children and all of their activities, and a large home. I do know that most husbands today help with raising the children, but how many do the weekly grocery shopping for a family of five? Or take a teenage daughter to Macy’s to by a dress for the Christmas Formal? Both Mom and Dad worked, so they each took their duties and worked them into their daily schedules. I can honestly say I never heard one cross word between the two of them….how rare is that! I do remember more than a few cross words aimed at me….I hated to hear “Virginia Katherine!”</span><br />
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<span style="font-size: large;">I was the middle child, stuck between a perfect sister and a perfect brother. What can I say…..someone needed to keep their lives from being boring!</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">I could go on about my amazing parents, but I really want to tell you about their talents in the kitchen. Dad was raised by an award winning professional cook, who was never afraid of hard work. They owned a drugstore that was more lunch counter/café than drugs. Grandmother did all of the cooking, including making hundreds of pies every week.</span><br />
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<span style="font-size: large;">My Mom’s mother was a farmer’s wife who cooked for not only a large family with 5 children, but she cooked for the farmhands. She made homemade sausage, cured meats, and canned foods from her garden so she could feed her family during the winter months.</span><br />
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<a href="http://4.bp.blogspot.com/-T2JyKWPesKg/T_OMlGV_zfI/AAAAAAAACwY/-E_OkZegEsY/s1600/pot-roast-2010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="213" sca="true" src="http://4.bp.blogspot.com/-T2JyKWPesKg/T_OMlGV_zfI/AAAAAAAACwY/-E_OkZegEsY/s320/pot-roast-2010.jpg" width="320" /></span></a></div>
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<span style="font-size: large;">So, you see, both of my parents grew up around excellent food, and watched the action in the kitchen often enough to have learned a thing or two. If I could tell you about our holiday meals complete with tastes and aromas, you would swoon! But my favorite meals were on Sunday, right after church. My Mom’s fried chicken was absolutely the finest I have ever tasted. (Does the word “lard” ring a bell?) And Pot Roast straight from heaven, along with little beautifully browned potatoes and carrots cooked right along side the beef.. Today, I have yet to reach that powerful beefy flavor, and I make a pretty good pot roast! </span></div>
<span style="font-size: large;">The food was wonderful in the 1950s! Oh sure, we had Tuna Noodle Casserole, and Liver and Onions, but not as a steady diet. Dad did lots of grilling and became famous for his ¾ pound hamburgers! His abilities in the kitchen were astounding!</span><br />
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<a href="http://3.bp.blogspot.com/-RILmKqfifZM/T_OMQBO47RI/AAAAAAAACwI/NQgJl3YRru0/s1600/thCAUB527A.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"><img border="0" height="227" sca="true" src="http://3.bp.blogspot.com/-RILmKqfifZM/T_OMQBO47RI/AAAAAAAACwI/NQgJl3YRru0/s320/thCAUB527A.jpg" width="320" /></span></a><span style="font-size: large;">All of this makes me remember desserts of that era. Some of my favorites were Lemon Meringue Pie, Mom’s warm Gingerbread, Pineapple Upside Down Cake, and her heavenly Applesauce Cake! </span></div>
<span style="font-size: large;"><br /></span><br />
<strong><span style="font-size: large;">Virginia Johnston’s Applesauce Cake (with golden raisins and black walnuts.)</span></strong><br />
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<span style="font-size: large;">1/2 cup shortening</span><br />
<span style="font-size: large;">1 cup sugar</span><br />
<span style="font-size: large;">1 large egg, well beaten</span><br />
<span style="font-size: large;">3/4 cup applesauce</span><br />
<span style="font-size: large;">1 1/4 cups flour</span><br />
<span style="font-size: large;">1/4 teaspoon each of salt, cinnamon, ground cloves, and allspice</span><br />
<span style="font-size: large;">1 teaspoon baking soda</span><br />
<span style="font-size: large;">1/4 cup boiling water</span><br />
<span style="font-size: large;">1/2 cup golden raisins</span><br />
<span style="font-size: large;">1/4 cup black walnuts…(I am from Missouri, you know)</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Cream the shortening and sugar until fluffy. Blend in the well beaten egg. Sift together the flour and spices.</span><br />
<span style="font-size: large;">Dissolve the soda in the boiling water and add alternately with the dry ingredients into the shortening/sugar mixture.</span><br />
<span style="font-size: large;">Add raisins and nuts.</span><br />
<span style="font-size: large;">Pour into a 7"greased pan and bake about 50 minutes in a 350 degree oven.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">(Now, I don’t actually own a 7”cake pan. They are available on line, but really, with a cake as wonderful as this one, why not double the recipe and bake it in a 9”x13” pan? Just check the center of the cake with a toothpick to control baking time.)</span><br />
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<span style="font-size: large;"><strong>So</strong>, here I am, in Kansas, the temperature is 100+ degrees and the wind is blowing like a son-of-a …gun. It is way too hot to turn on the oven; they are cancelling most of the fireworks displays for the 4th due to the heat and the lack of rain! So I’m thinking ice cream! Nice cooling lemony ice cream…..ahhhhhhh, yes!</span><br />
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<strong><u><span style="font-size: large;">Lemon Gelato</span></u></strong><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">6 lemons - zested and juiced (approx 1/2 cup lemon zest and 1 cup lemon juice)</span><br />
<span style="font-size: large;">6 egg yolks</span><br />
<span style="font-size: large;">1 1/4 cups heavy whipping cream</span><br />
<span style="font-size: large;">2 1/2 cups half and half</span><br />
<span style="font-size: large;">1/2 tsp pure vanilla extract</span><br />
<span style="font-size: large;">1 1/4 cups sugar</span><br />
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<a href="http://4.bp.blogspot.com/-ErYxRlQFKII/T_OS3EzUqaI/AAAAAAAACww/HrhWzxEDwuA/s1600/IMG_7313_2.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"><img border="0" sca="true" src="http://4.bp.blogspot.com/-ErYxRlQFKII/T_OS3EzUqaI/AAAAAAAACww/HrhWzxEDwuA/s1600/IMG_7313_2.jpg" /></span></a><span style="font-size: large;">Whisk your egg yolks, heavy cream together into a bowl and set aside. Into a large sauce pan add half and half, lemon zest and sugar. Heat over medium heat stirring frequently until sugar dissolves. Remove from heat. Add some of the warm half and half mixture to the egg yolk mixture into order to temper. GRADUALLY add the egg yolk mixture into the half and half mixture and stir well to combine. Return to medium heat and cook until mixture thickens. Remove from heat stir in vanilla extract.</span></div>
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<span style="font-size: large;">Allow pan to cool slightly cover with saran wrap and place into the fridge to cool completely. When you're ready to make your gelato stir in the lemon juice and follow instructions on your gelato maker!</span></div>
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<span style="font-size: large;">You do have an electric ice cream maker don’t you? If not, you are missing out on one of life’s greatest treats….homemade ice cream!</span></div>
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<span style="font-size: large;"><strong>I am back in my painting studio</strong>, at last. Today I signed a new abstract I just completed this afternoon. It is a very good feeling!</span></div>
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<a href="http://4.bp.blogspot.com/-JUIiv9Ts4ms/T_OPG1hIVuI/AAAAAAAACwk/NnzZYSlWScM/s1600/painting.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"><img border="0" height="126" sca="true" src="http://4.bp.blogspot.com/-JUIiv9Ts4ms/T_OPG1hIVuI/AAAAAAAACwk/NnzZYSlWScM/s200/painting.jpg" width="200" /></span></a><span style="font-size: large;">I will be participating in the Art and Wine stroll in Paola, Kansas July 14th from 6 to 9pm. The newly remodeled <strong><span style="font-family: Verdana, sans-serif;">G! Gallery</span></strong> will be showing the works of David Gross, the owner, Claud Davis and me. The wine will be provided by <strong>Somerset Ridge Vineyard and Winery</strong>, and the food will be provided by <strong>Molly’s Table</strong> ….and me! It should be a fun evening, so join us if you can. There will be art and wine in many of the shops around the Town Square. </span><br />
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<span style="font-size: large;">The G! Gallery is right above the Miami County Historical Museum at 12 East Peoria Street. 2nd floor.</span></div>
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<span style="font-size: large;"><br /></span>A Kansan in the Kitchenhttp://www.blogger.com/profile/05400769534075482526noreply@blogger.com0tag:blogger.com,1999:blog-2954677013426399797.post-38962413186083109922012-06-28T13:14:00.000-05:002012-06-28T13:14:34.899-05:00 <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="231" src="http://4.bp.blogspot.com/-t-ZFcDCvsP8/T-x-zafc69I/AAAAAAAACvg/rwF7sxJ-iUg/s320/renamed_6282012_1_feat.jpg" style="margin-left: auto; margin-right: auto;" vca="true" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo by Betty Crocker</td></tr>
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<span style="font-size: large;">Vicki (sister-in-law extraordinaire) and I had a discussion on the trend of red, white and blue food for the 4th of July. Conclusion? We think it is sort of yucky. I have determined, by reading the food blogs this week, American Flag colored food has a firm grip on Food Bloggers.</span> <span style="font-size: large;"></span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">For me, the Flag of the United States of America, the true Red, White and Blue, will be fluttering in the Kansas breeze. My flag was presented to Arch by an organization that was very special to him. The flag had been flown above our nation’s Capitol in his honor in 1999. Old Glory will be present for my celebration of Independence Day!</span><br />
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<tr><td style="text-align: center;"><img border="0" height="196" src="http://3.bp.blogspot.com/-inVeRm-AsNE/T-x-5R2PEJI/AAAAAAAACvo/UucsBymEBpI/s320/CC-Postcard_summer_2.jpg" style="margin-left: auto; margin-right: auto;" vca="true" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo from the cooking channel</td></tr>
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<span style="font-size: large;">I have absolutely nothing against food for the 4th! The more, the merrier. Maybe it is my Kansas City upbringing, but I think of barbecue for the 4th, and I am not aware of any blue meat from the smoker or grill…..thank goodness. </span><br />
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<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Here, in Mid-America, we generally think of ribs and/or brisket from the smoker, or from one of the wonderful barbecue joints that Kansas City is famous for. Maybe we have hamburgers and hot dogs on the grill. After all, the 4th means barbecues, picnics, parades and patriotic concerts in the park. We celebrate the honor of being American. </span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">I Googled “how many pounds of baked beans are consumed on the 4th of July?” and I found some amazing facts. I will tell you that On July 4th alone, the biggest hot dog day of the year, over 155 million hot dogs will be consumed. That is enough hot dogs to stretch from Los Angeles to Washington, D.C., more than five times! However, I still have no idea how many pounds of baked beans will be eaten.</span><br />
<span style="font-size: large;">So, here we are, the 4th is fast approaching. Farmer’s Markets are swelling with fresh, homegrown juicy red tomatoes, crisp sweet ears of corn and big round, thirst quenching melons. The butcher’s cases will be bulging with long meaty racks of pork ribs and beautiful red, well trimmed briskets of beef. Your mailbox will be loaded with colorful ads from grocery stores, advertising hundreds of special deals.</span><br />
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<a href="http://1.bp.blogspot.com/-Fgq-zm8YH8c/T-x_pcKRG3I/AAAAAAAACvw/7XkXnozGoPA/s1600/k2472931.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="http://1.bp.blogspot.com/-Fgq-zm8YH8c/T-x_pcKRG3I/AAAAAAAACvw/7XkXnozGoPA/s200/k2472931.jpg" vca="true" width="200" /></a><span style="font-size: large;">Make your plans for the holiday, fill out your shopping lists, and when the time comes, go ahead and make that Red. White and Blue cake. Personally, I think </span><br />
<span style="font-size: large;">All-American Apple Pie is the dessert of the day…..</span></div>
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<span style="font-size: large;">If you are having a large crowd, make it an </span></div>
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<strong><span style="font-size: x-large;">Apple Slab Pie!</span></strong><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-FU8gKD4FO6o/T-ybrr3UqOI/AAAAAAAACv8/3fwMIblIhvU/s1600/apple+slab+pie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="http://4.bp.blogspot.com/-FU8gKD4FO6o/T-ybrr3UqOI/AAAAAAAACv8/3fwMIblIhvU/s320/apple+slab+pie.jpg" vca="true" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photograph from Pillsbury</td></tr>
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<span style="font-size: large;">1 recipe for a double pie crust</span></div>
<span style="font-size: large;">1 cup granulated sugar</span><br />
<span style="font-size: large;">3 tablespoons all-purpose flour</span><br />
<span style="font-size: large;">1 teaspoon ground cinnamon</span><br />
<span style="font-size: large;">1/4 teaspoon ground nutmeg</span><br />
<span style="font-size: large;">1/4 teaspoon salt</span><br />
<span style="font-size: large;">1 1/2 tablespoons lemon juice</span><br />
<span style="font-size: large;">9 cups thinly sliced, peeled apples (9 medium)</span><br />
<span style="font-size: large;">1 cup powdered sugar</span><br />
<span style="font-size: large;">2 tablespoons milk</span><br />
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<span style="font-size: large;">1. Heat oven to 450°F. Prepare your favorite pie crust for a two crust pie. Do not divide, but gather all of the dough and roll out to a 17x12 inch rectangle. Fit crust into your 15x10x1-inch pan, pressing into corners. Fold extra pastry crust under, even with edges of pan. Crimp edges.</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">2. Mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Stir in apples to coat. Spoon apple mixture into crust-lined pan.</span><br />
<span style="font-size: large;">3. Bake 33 to 38 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes.</span><br />
<span style="font-size: large;">4. Mix powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes.</span><br />
<span style="font-size: large;">If you absolutely insist on having a flag dessert....</span><br />
<span style="font-size: large;">tint you drizzle, 1/3 red, 1/3 blue, leaving the final third untinted. </span><br />
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<span style="font-size: large;">I'll get back to you on that baked bean question!</span>A Kansan in the Kitchenhttp://www.blogger.com/profile/05400769534075482526noreply@blogger.com0tag:blogger.com,1999:blog-2954677013426399797.post-32647004470544140862012-06-19T10:59:00.000-05:002012-06-19T10:59:55.365-05:00<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-18SkjjR38dA/T-CcuUsp5KI/AAAAAAAACvA/15AW-vf7Igc/s1600/potato+salad.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" rca="true" src="http://3.bp.blogspot.com/-18SkjjR38dA/T-CcuUsp5KI/AAAAAAAACvA/15AW-vf7Igc/s320/potato+salad.jpg" width="249" /></a></div>
<span style="font-size: large;">How many different recipes for Potato Salad exist out there? It is, indeed, a food that has been changed to suit individual tastes for centuries As I have said before, baking is a science, not much room to tweak the recipe. But with Potato Salad, the sky is the limit. Not only do we have individual influences, but also regional, national, and yes, international influences! Ina Garten has a fabulous French Potato Salad recipe on </span><a href="http://www.foodnetwork.com/"><span style="color: orange; font-size: large;">www.foodnetwork.com</span></a><span style="font-size: large;"> . All of my German friends have German Potato Salad recipes, each a little different. It is one of those things that “Mutter” taught them.</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Did you know there is a South African Potato Salad? I must admit I have never tried it, mainly because it contains sweetened condensed milk…and honestly, that just does not appeal to me!</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Back here in America, we too have many varieties of what we feel is a truly American food. Some contain yellow mustard, some Dijon. There is green onion in some, only red onion in others….some can’t be tolerated unless it has Vidalia onions! Oh, and do you put pickles in yours? Dill or sweet?</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Then there is the choice of peeling the potatoes or leaving the skins on. I suspect many have moved to leaving the skins on due to the unpleasant job of peeling potatoes. Thanks to dear Jill in Topeka, Kansas, we can have our peeled potatoes without the job of peeling! Watch this video. You will be amazed! </span><a href="http://video.google.com/videoplay?docid=7375897927147969009#"><span style="color: orange; font-size: large;">http://video.google.com/videoplay?docid=7375897927147969009#</span></a><br />
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<br /><span style="font-size: large;">Now that our potatoes are neatly peeled, it is decision time. What type of Potato Salad is your favorite? Mine? None other than…</span><br />
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<span style="font-size: large;"><br /></span><br />
<strong><span style="font-size: x-large;">Deviled Egg Potato Salad</span></strong><br />
<span style="font-size: large;">8 hard cooked eggs</span><br />
<span style="font-size: large;">3 tbsp. vinegar</span><br />
<span style="font-size: large;">3 tbsp. prepared mustard</span><br />
<span style="font-size: large;">1 c. mayonnaise </span><br />
<span style="font-size: large;">1/2 c. dairy sour cream</span><br />
<span style="font-size: large;">1/2 tsp. celery salt</span><br />
<span style="font-size: large;">1 tsp. salt</span><br />
<span style="font-size: large;">6 med. potatoes, cooked & cubed (4 - 4 1/2 c.)</span><br />
<span style="font-size: large;">½ cup chopped yellow onion</span><br />
<br /><span style="font-size: large;">Cut eggs in half; remove yolks; mash and blend with vinegar and mustard. Add mayonnaise, sour cream, celery salt and salt; mix well. Chop egg whites; combine with potatoes and onion. Fold in egg yolk mixture; chill. Makes 6 to 8 servings</span><br />
<br />
<span style="font-size: large;">I won't discuss the mayonnaise/miracle whip decision....there is no decision. I see absolutely no reason on earth for that fake mayo to even be on the grocer's shelves! Mayonnaise,the real stuff,or nothing at all!</span><br />
<span style="font-size: large;">Now that that is settled, I am not saying you should make only Mayonnaise based potato salad. There are wonderful salads without.</span><br />
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<span style="font-size: large;"></span><br />
<span style="font-size: large;">You know me well enough by now to know I won’t forget Italy! Here is a wonderful version from </span><a href="http://www.bluekitchen.com/"><span style="color: orange; font-size: large;">www.Bluekitchen.com</span></a><span style="font-size: large;"><span style="color: orange;">.</span> </span><br />
<span style="font-size: large;">Gorgeous salad!</span> <br />
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<span style="font-size: large;"><br /></span><br />
<strong><span style="font-size: x-large;">Deconstructed Italian Potato Salad</span></strong><br />
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<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Serves 2 [can be doubled or tripled or...]</span><br />
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<span style="font-size: large;">For garlic-infused olive oil [makes 1/2 cup]:</span><br />
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<span style="font-size: large;">1/2 cup good quality extra virgin olive oil </span><br />
<span style="font-size: large;">1 large clove garlic</span><br />
<span style="font-size: large;">freshly ground black pepper</span><br />
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<span style="font-size: large;">For potato salad:</span><br />
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<span style="font-size: large;">4 tablespoons garlic-infused olive oil</span><br />
<span style="font-size: large;">1 large russet potato</span><br />
<span style="font-size: large;">1 cup chopped tomatoes </span><br />
<span style="font-size: large;">2 tablespoons chopped red onions</span><br />
<span style="font-size: large;">4 teaspoons capers [chopped if large]</span><br />
<span style="font-size: large;">2 tablespoons chopped fresh basil, divided</span><br />
<span style="font-size: large;">salt and freshly ground black pepper, to taste</span><br />
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<span style="font-size: large;">Make garlic-infused olive oil. Peel garlic clove and bash it with the side of a knife to break it up, but not pulverize it. You want big chunks. Combine with olive oil in a jar. Grind in several generous grinds of black pepper. Seal jar and shake to combine flavors. Make at least 2 hours to up to a day or more ahead. The longer you let it sit, the more garlicky it will become. If using the same day, leave it on the counter and give it an occasional shake. If making it a day or more in advance, refrigerate. Bring to room temperature before using.</span><br />
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<span style="font-size: large;">Make potato salad. Bring a large pot of water to boil. Peel and slice the potato into generous 1/4-inch slices, discarding ends. When water is rapidly boiling, salt it generously and add potato slices. Cook until they just lose that raw potato taste, but are still firm, no more than 7 minutes. Using a slotted spoon, gently transfer potato slices to bowl of iced water to stop the cooking. After potatoes have cooled transfer to a paper towel-lined plate.</span><br />
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<span style="font-size: large;">Combine tomatoes, onions, capers and half the basil in a bowl. When you’re ready to assemble the potato salad, dress the tomato mixture with 1 tablespoon of the garlic-infused olive oil [shake the jar first to get some of the ground pepper in the mix]. Spoon 3 tablespoons of the oil into the center of a serving plate. Arrange the potato slices in a single layer in the pool of oil. Scatter the tomato mix evenly over the potato slices. Sprinkle the remaining tablespoon of basil over everything and season the salad with salt and pepper. Serve.</span><br />
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<span style="font-size: large;">. After you finish the salad, there will still be olive oil on the plate. If you have some crusty bread to sop it up with, you will be really, really happy.</span><br />
<span style="font-size: large;">So, if you are tired of your go-to potato salad recipe, here is your chance to be adventuresome. You have time to make some changes before that #1 Potato Salad Day…the 4th of July!</span><br />
<br />A Kansan in the Kitchenhttp://www.blogger.com/profile/05400769534075482526noreply@blogger.com0tag:blogger.com,1999:blog-2954677013426399797.post-70471788101110663222012-06-18T19:28:00.000-05:002012-06-18T19:28:16.752-05:00<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-_lay8Q1-NJk/T9_Dg1UtoSI/AAAAAAAACuk/Ugn1qno-ITw/s1600/dallasbannersm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="184" rca="true" src="http://1.bp.blogspot.com/-_lay8Q1-NJk/T9_Dg1UtoSI/AAAAAAAACuk/Ugn1qno-ITw/s640/dallasbannersm.jpg" width="640" /></a></div>
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<span style="font-size: large;">What a lovely afternoon! My dear sweet sister-in-law came over, we opened a bottle of wine and spent the next 2 hours watching Dallas! I recorded it the night it was on and we finally got around to watching it. I made some ham salad, put out some Ritz Crackers, and we had a great time! The wine at 2:00 in the afternoon had quite an affect on me, but evening plans consist of walking Zeus, the Moose before bedtime, so I think I am safe.</span></div>
<span style="font-size: large;"></span><br />
<span style="font-size: large;">I am always so shocked every darned morning when I see myself in the mirror, I have way too many wrinkles! It can be depressing some days. But not today….not after I saw Larry Hagman. He has aged! Of course, he is in his 80s now!</span><br />
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<span style="font-size: large;">Do you remember the season ending murder attempt in the March 21, 1980 "A House Divided" episode All summer long everyone wondered “Who Shot JR?” You don’t remember? You probably weren’t born yet! Here is Larry Hagman’s favorite scene….of course…. <a href="http://www.youtube.com/watch?v=jhE1ev61Ofk"><span style="color: orange;">http://www.youtube.com/watch?v=jhE1ev61Ofk</span></a> </span><br />
<span style="font-size: large;">It was definitely what they call a Cliff Hanger!</span><br />
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<span style="font-size: large;">The new Dallas is very good, full of the oil business, the cattle business, and plenty of monkey business! But, as I said, the original cast members have definitely aged…but then, so have I. As for the new cast members…young good looking men, gorgeous women. The young men cast as JR’s and Bobby’s sons are perfect for the parts. Chips off the old blocks!</span><br />
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<span style="font-size: large;">So, today Dallas was enjoyed with wine. In 1980, I didn’t drink wine, but I did drink a very popular drink of that era….the Frozen Daiquiri. It was so simple, so tart, so cold!</span><br />
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<span style="font-size: large;">This recipe makes six servings.</span><br />
<span style="font-size: large;">1 (12 fluid ounce) can frozen limeade concentrate</span><br />
<span style="font-size: large;">12 fluid ounces rum</span><br />
<span style="font-size: large;">1 tray ice cubes</span><br />
<span style="font-size: large;">(You can tell this is an old recipe! A TRAY of ice cubes! Today, I'd say about 21/2 to3 cups of ice.)</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">In a blender, combine limeade concentrate, rum and ice cubes. Blend until smooth. Pour into glasses and serve immediately. </span><br />
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<a href="http://2.bp.blogspot.com/-koEwYJno2ts/T9_EyFUfZrI/AAAAAAAACu0/5eMQxAGz6Mc/s1600/hagman2.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="136" rca="true" src="http://2.bp.blogspot.com/-koEwYJno2ts/T9_EyFUfZrI/AAAAAAAACu0/5eMQxAGz6Mc/s200/hagman2.jpg" width="200" /></a><span style="font-size: large;">I am very happy drinking wine with the new Dallas…..the Daiquiri is no longer a favorite of mine... Instant heartburn! Maybe that is because I’ve aged at the same rate as JR….that is painful!</span></div>
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<br /></div>A Kansan in the Kitchenhttp://www.blogger.com/profile/05400769534075482526noreply@blogger.com0