A Kansan in the Kitchen!

2012-01-16T20:49:00.000-06:00

Blackberry Shrub

For close to 25 years, I have been the keeper of a few of my Grandmother Johnston’s handwritten recipes. They are yellowing with age, showing faded ink. I find them fascinating, and they give me the feeling of a connection to Ann Baker Robnett Johnston.
Ann was born in Deer Park, in Boone County, Missouri in 1895. She was the Daughter of John Thomas Robnett and Harriet Lyle Whaley Robnett. From the recipes that I cherish, I can see her Grandmother Whaley influenced her in the kitchen also, just like mine did.
One recipe caught my attention and has been on my list of recipes to research. Ever heard of Blackberry Shrub? Me either. But I am sitting here with the recipe right by me, wondering how many years ago she wrote it on this yellowed card. I am sure it has to be at least 75 years ago, probably longer.

At the top of the card she wrote

“Blackberry Shrub…Grandmother Whaley’s….. Fine”

I think she liked it, so why wouldn’t I try it?
One good reason….it isn’t blackberry season here in the Midwest. I’ll have to wait until summer. That gives me lots of time to keep researching.

Recently I ran across a bog called Kitchen Konfidence
http://www.kitchenkonfidence.com/2011/08/blackberry-shrub

There I found a posting on Blackberry Shrub! It was posted on August 4, 2011 by Brandon Matzek. I have emailed him for some possible assistance with an ingredient that my grandmother has listed….it looks like “tarbic acid”. When googled, nothing comes up as tarbic, except one spot, my own blog from 2009. I am no help at all!

On the Kitchen Konfidence blog, Brandon gives the recipe’s history as follows:

“The origin of these drinking vinegars dates back to the Roman Era where acetified wine diluted with water was consumed as an everyday thirst quencher.* Shrubs came to America via England during the Colonial Era.”

Brandon’s recipe calls for a blackberry syrup, balsamic vinegar and fresh rosemary.

Blackberry Shrub
2 3/4 cups blackberries
3 cups water
1 1/2 cups white sugar
3/4 cup good quality balsamic vinegar
3 sprigs of rosemary
Add blackberries, water and sugar to a medium saucepan and cook on low until the berries are soft (10 – 15 minutes). Stir occasionally with a wooden spoon, slightly mashing the berries each time you stir.
Pour the mixture through a fine mesh basket strainer then return to the saucepan. Discard solids. Add balsamic vinegar and rosemary sprigs. Increase the heat to medium-low and bring the mixture to a slow boil.**
Take the mixture off of the heat and carefully remove the rosemary sprigs. Let cool then transfer to a pitcher or bottle. Chill shrub in the refrigerator before using.

Makes about 4 cups.

From his blog I was led to an article in the New York Times from November, 2008. why it did not pop up on Google is a mystery to me! Here is a excerpt from that article:

If chugging vinegar sounds curious to you as well, be apprised that this centuries-old practice has only recently been abandoned. The Romans diluted acetified wine with water to make an everyday thirst quencher called “posca”, and vinegar has been touted as a cure-all in Asia and Europe for centuries. The practice was brought to the Colonies from England, where it was commonly referred to as shrub, a term confusingly used both for a nonalcoholic drink and for one mixed with rum. In the United States, shrub seems to have thrived particularly in the South, gaining enormous popularity with the temperance movement. Many Southerners still fondly remember grandmother making up “raspberry vinegar” in the summer.

The vinegars that one drinks are not, happily, your toe-curling shelf variety. The gamut is varied and complex, with vinegars produced from every conceivable fruit and grain. (In Japan, where the trend exploded several years ago, some department stores have vinegar sommeliers.) They’re most easily categorized as pure vinegars, compound vinegars and additive vinegars. A pure fruit vinegar is a labor of love and skill in which ripe fruit is crushed, fermented and acetified. The most concentrated, intense vinegars are made this way, the best of them requiring no sweetening in dilution. A compound vinegar is what most home recipes call for: fresh fruit is macerated in a bulk vinegar, typically wine or cider, then boiled to make a shrub (or what the French call a gastrique), which can be added to water, soda or an alcoholic drink. Shrub can replace citrus in any number of commonplace cocktails with three-dimensional results. Additive vinegars, which dose mass-produced vinegar with extracts or artificial flavorings and a sweetener, are to be avoided. So read the label carefully.

The world of vinegars can be sampled at a click, from an Italian pure raspberry one called Etruria — so delicate it can be sipped neat — to the Japanese Yokoi Ma-Kurozu, a black malt vinegar made from glutinous brown rice and barley. (Coupled with soda water, Yokoi provides the satisfying heft and tang of a dark English bitter.) ChefShop.com in Seattle carries some of the best small producers worldwide. It is currently one of very few American suppliers for the European cult producer Acetoria, which makes small batches of superb vinegars from sources as disparate as tomato, fig, apple-balsamic and trockenbeerenauslese dessert wines. Tait Farm Foods in Pennsylvania markets its own shrubs at taitfarmfoods.com. Its ginger shrub, mixed with soda water, dark rum and lime, makes an unusually piquant Dark ’n’ Stormy.

But to taste the best of these Model T-era coolers, you must make your own — particularly in the summer or autumn, when abundant local fruit is on hand. Modest mess aside, shrubs couldn’t be simpler to make: find a good-quality apple-cider or wine vinegar, soak any fresh fruit in it for a week, then add sugar, boil for an hour, strain and bottle it up. It can keep in the fridge for months. Unsurprisingly, the vinegar you begin with makes an enormous difference. The savior of the home shrubbist is Bragg, an excellent, widely available unfiltered and unpasteurized apple-cider vinegar. My first effort was a classic raspberry, which turned out to be so surprisingly delicious that I felt as if I’d broken some secret code. I then went a bit shrub mad, boiling up vats and fobbing off bottles on puzzled friends. Blueberries made a dense, showy shrub, thick with pectin. Black currant with white-wine vinegar produced a lithe, perfumey cassis. As a sour-cherry version boiled away on the stove, my 4-year-old said she smelled cherry pie. The resultant elixir was so good that I couldn’t bring myself to give any away. No matter; now that citrus season is swinging in, I’ll redeem myself by wrapping up bottles of blood-orange or Meyer lemon and ginger shrubs for my newly enlightened circle.

For a recipe for shrub, I took Brandon’s advice to go to nytimes.com/tmagazine. There I searched for Shrub recipe. Thus is what I found:

Shrub

Makes about 1 1/2 to 2 quarts, depending on fruit used. These measurements can be played with quite liberally, as some fruits contain more natural sugars.

2 quarts fruit, use any fruit, pears, figs, raspberries, cherries
1 liter apple-cider vinegar (preferably Bragg) or other vinegar.
1/2 to 1 cup raw sugar
Soda water
Ice.

1. Rinse the fruit and discard any rot. Place in a large non-reactive or ceramic pot and mash for several minutes with your hands or a wooden spoon to break up. Pour in enough vinegar to cover and top with a lid. Let macerate at room temperature for a week, stirring once a day. (Do not be alarmed by the smell or the sludge on top.)

2. After a week, stir in 1/2 cup of the sugar and gently boil for 1 hour, stirring occasionally. Cool slightly, then strain. (The smell created from boiling is a bit offensive, so open the doors and windows.)

3. Make a test shrub: cool 3 to 4 tablespoons of the fruit mixture. Fill a 20-ounce glass with ice. Add water or soda water to almost the rim, then add the chilled fruit mixture. Taste to determine sweetness. If it is too tart, add sugar to the fruit mixture, little by little, while still hot. Cool fully and funnel into bottles. Will keep indefinitely in refrigerator.

Pears! Yipee! Pears are available now! I love the sound of Blackberry Shrub, and I will make it, next summer. But for now, I might as well try the pear, don’t you agree?

If you are interested, I will be at The Tasteful Olive this Friday evening, January 20th, 6 to 9 PM for Downtown Overland Park’s 3rd Friday Celebration. You will find some wonderful vinegars as well as olive oils in this shop owned by Jeanne and Jay Mackay.
Hope to see you there!

There they go again!

2012-01-11T09:47:00.002-06:00

I may be way off base here, but I’m thinking those people who try to predict or control food trends have gone way off the deep end. We have had cupcakes coming out our ears for several years now. On ABC's"the Chew" television program yesterday, they were predicting that homemade marshmallows are the next trend. Does that mean all of those cupcake shops are now going to switch to marshmallows? But the big question is, does that mean we are going to have sticky fingers until they tell us what the next trend will be? To tell you the truth, in the early 70s, my sister, Ann, and I had C and W Gourmet Gifts, and we made some pretty mean marshmallows. So, does that mean “those people” are over 30 years behind the times?
I am sure my “trends” are usually wrong, they are, afterall, decided by what I like. What I think is cool is usually far different from what “those people” think….and personally, I don't give a damn. As a chef at Crown Center here in Kansas City during the early 90s, it seemed like every one of the 25 to 30 year old “boy chefs” felt they had to put lemon grass in everything. I never could figure out why, because trust me, some of their concoctions were dreadful!

I did agree with the Burger Trend a few years ago. There is nothing like a big, juicy burger on a grilled bun. All Americans like a burger....be it beef, chicken buffalo, veggie, etc., they are loved.

a Martha Stewart photo

I think a beef burger with mustard, pickle and onion is still the number one choice in America…..but make that bun a great bun, spread it with butter and grill it until it is a nice golden brown. As for the mustard….good old French’s Yellow is the choice of many, but for me….I want Dijon.
When it comes to onion, it depends if it is Vidalia season. If it is, a big quarter inch thick slice is perfect. If a Vidalia isn’t available, make mine sautéed diced yellow onion, with a little bit of salt and pepper. Simple and perfect. Pickles are a problem for me. I don’t want some limp sour thing from the shelf at the grocery store, (you know, the kind McDonald's uses). No, I want a crunchy, garlicky, tangy pickle from the refrigerated case. Better yet, I want a homemade Bread and Butter pickle….lots of them! As for cheese, sure, why not? Make mine Havarti, please. If the burger is as thick as it should be, lettuce and tomato just make it harder to eat. Fix a salad on the side!

My Dad used to make a hamburger that was huge! Each burger was about a half a pound of the best ground beef he could buy. He brushed them with Heinz 57 Sauce, seasoned them with Lawry’s, and on to the grill they would go. They were NEVER well done…medium rare was the only way! I must admit, they were a little large to eat neatly, but they were fabulous! I bet if someone opened a Bing’s Burgers, it would be a hit, even though they say we need to go with marshmallows!
I guess it all comes down to eating what you like. Set your own food trends and ignore everyone else. Don’t fall for their schemes. They are just trying to make a name for themselves and a buck or two along the way.

But, a big plump marshmallow in a cup of rich hot chocolate is a very good thing!

Here is a recipe for a great sauce/relish for any kind of burger. It can change the entire feel of your meal. I particularly like it on pork burgers.

Onions and Cherries
2 tablespoons olive oil
2 medium onions, sliced
1/2 cup dried tart cherries
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1/2 teaspoon dried thyme
Freshly ground black pepper, to taste

Heat oil in a large skillet over medium-high heat. Add onions; cook, stirring, 5 to 6 minutes, or until onions are light brown. Reduce heat. Add cherries; mix well. in a small bowl, combine brown sugar, vinegar, thyme and pepper; pour over onions. Mix gently. Simmer, covered, 3 to 4 minutes. Serve warm or at room temperature.

Makes 4 to 6 servings.

For an interesting twist on barbecue sauce, try this one....

Fig Balsamic Onion Barbecue SauceExtra-virgin olive oil, for liberal drizzling plus 2 tablespoons
1/4 pound pancetta, chopped
2 red onions chopped
Salt and black pepper
1 fresh bay leaf
2 tablespoons Worcestershire sauce, eyeball it
1/2 cup aged balsamic vinegar (I use The Tasteful Olives Fig Balsamic, marvelous!)
2 to 3 tablespoons honey or dark brown sugar
Zest and juice of 1 orange

Put 2 tablespoons extra-virgin olive oil in a pot over medium high heat. If you're cooking outside you can cook over the grill flames. Add the pancetta to the pot and crisp it up, 3 to 4 minutes, add the onion to the pot and season with salt and pepper - go heavy on that pepper. The black pepper will really balance out the sweetness of your sauce later on. Add the bay leaf to the pot.
When the onions are very soft and begin to caramelize, remove the bay leaf and add the Worcestershire sauce, balsamic vinegar, honey or sugar, and orange juice. Let the sauce thicken up and sweeten up 6 to 7 minutes until the liquids are syrupy. Adjust the black pepper level to your taste.

It may be too cold to go out and light up the grill, but if you have a grill pan or an iron skillet, you have perfect equipment for making a great burger. Just make sure you don't skimp on any of your ingredients or procedures....after all, the American Burger is a beautiful thing! For dessert, toast some trendy marshmallows!

2012-01-07T15:55:00.000-06:00

All Hail the Mighty Pig!

Pig 103....from Snout to Tail

is right around the corner!

This year, Jasper Mirabile and I are going to be cooking up some wonderful new ideas for you, starting with appetizers and continuing on through soup, salad, entree, and even dessert....

all from Pork!

For details and reservations, come to our

Pre-Party!

Jasper's

Wednesday, January 11th

6 to 9 pm 1201 W. 103rd Street

Kansas City, MO 64114

Phone: (816) 941-6600

Fax: (816) 941-4121

Cindy and Dennis Reynolds will be there

with their wonderful wines, expertly paired with our food!

Come get a sample of what our PIG 103 dinner will be on January 30th!

2012-01-03T14:00:00.000-06:00

MY, oh my….did I open a can of worms! In my last posting, I mentioned I had been doing some heavy duty reading…..time spent reading, not heavy duty subjects.

I have been reading the Jack Reacher series by Lee Child. These fun novels are full of the FBI, CIA, and military. Jack is a former Army Colonel, who took early retirement and is now wandering about doing his save-the-world-kind-of-stuff.

My first response was an email stating their love of the Jack Reacher novels, but questioned how in the world Hollywood could put Tom Cruise in as Jack. It turns out, that was just the beginning of many email, bemoaning the choice of Cruise. You see, Jack is 6’5” tall, really BIG! Hollywood’s choice of, as some referred to him as “the runt” we know as Tom Cruise is apparently not going over so well. On a good day, Tom is only 5’7” tall, and is getting up there in age to be playing a big tough guy. Now, I want you to understand, I am only 4’11” tall and I am old enough to be Tom’s mother (God forbid!), so I’m not saying older short people are bad….no, they are good….generally speaking. But TOM CRUISE? Give me a break!

As much as I love the Reacher novels by Lee Child, I am really turned off by the casting of Cruise in the lead role. I will probably skip the movie. So often movies of books I have read just never meet my expectations anyway. I cannot imagine Tom Cruise helping this one.

One movie I am looking forward to is Janet Evenovich’s Stephanie Plum novel, One for the Money. I always pictured Sandra Bullock as Stephanie, the very Italian, big haired girl from New Jersey who is a bounty hunter, but that was probably 10 years ago when I imagined Bullock as Stephanie. If you haven’t read this series of 18 books, I recommend them. they are a HOOT! Now, when I heard they had cast Katherine Heigl as Stephanie, I was confused, to say the least. I kept thinking of Heigl as the blond in Grey’s Anatomy. But she is funny! She can have dark hair; I understand she had to go with a wig to get that really Big New Jersey Hair! I am looking forward to the movie coming out at the end of this month. I can’t wait to see Debbie Reynolds as Grandma Mazur! I am not familiar with the Sherry Shephard, the actor they cast as Lula, Stephanie's ex-hooker sidekick, but the part is an outstanding chance for a comedy actress.
I hope the movie does Evanovich's novel justice. It should be exactly what it is…a fun time!
But, back to Jack Reacher....
I suppose I have to admit I am very much affected by Hollywood’s efforts to change our world into a very liberal world. Their outspoken views on politics have done much damage to their appeal, in my humble opinion. Tom Cruise and his Scientology connection is about on the same level….strange.
Just to give you an idea of the comments about Tom Cruise (and I will tell you not even one was a positive)….
“Once again Hollywood shows what idiots they are. Are we surprised?”
“OMG! You have got to be kidding!”
“I will just read Jack Reacher novels, no movie for me!”
“BARF!”
“Why didn’t they just hire Justin Bieber for the part?”

That about sums it up! Time will tell…………

2012-01-03T04:00:00.001-06:00

Here I am, 3:20AM and I am wide awake. It isn't uncommon for me, but it is frustrating. I read until 2AM, then tried to tire myself by watching some boring middle of the night television. Figuring I would accomplish sleep by watching something like Murder She Wrote, I was clicking on the "up channel" button when I happened upon Book TV.

From the 11th annual National Book Festival on the National Mall in Washington, DC, historian David McCullough was presenting his book, The Greater Journey: Americans in Paris. McCullough became a favorite of mine when I read both John Adams and 1776. As wonderful as his writing is, Mr McCullough himself is the fascination for me. Listening to him speak on why he wrote the book, and why he felt the need to write it was inspiring. I will be buying the book this week.
One of the things he spoke on in this interview was his views on the importance of the written word. He challenged each one in the audience to start a diary; to keep a record of daily events, no matter how mundane is important more than ever because no one ever does it anymore. He spoke of the diaries and letters written by both John and Abigail Adams. He said they both wrote beautifully and left such incredible documentation of our country's history. He laughed when he said no President would dare to leave a diary in today's world....they would be scared to death to document their days in office! How true, how true.
But by encouraging us to start a diary, he was trying to impress upon us the fact that no one keeps a diary today, and that is so sad for tomorrow's generation. Their lessons will be learned from what is in the press, from newscasts. We know for a fact that is certainly not an accurate source!
When the program ended, I turned off the television and tried to fall asleep....but, here I am at 3:50...wheels are still turning. So I started thinking about my blog. It is sort of a diary....nothing that will ever contain anything for the history books, but if it survives out there in space for years to come like they say it will, maybe my grandchildren, great grandchildren will get to know their Mimi even though I will be long gone. I think that would be cool! I also think maybe I need to watch my spelling, edit my thoughts; I don't want my future generations to doubt my intelligence.
Thanks to David McCullough for giving me a swift kick in the pants!

2012-01-02T14:12:00.000-06:00

Zeus, the Magnificent

Here it is, 2012, Day 2. It is pretty chilly outside, 25 degrees, but nice and warm here by the fire. Either my laptop or my Kindle and Zeus are keeping my lap and legs nice and toasty. Actually, between you and me, I may never feel my legs again. I hate to disturb Zeus, but I really need to get the circulation going again!

I’ve been enjoying my new Kindle; reading like a mad woman. I am really hooked on the Jack Reacher novels by Lee Child. I’ve read 4 in the last week and I’d say that qualifies as “hooked”, wouldn’t you? The problem with that is I am not painting, not working on the cookbook, nor am I cooking! My big mission for the day, besides walking Zeus 4 times, is making Jacquie Davis’ Potato Soup. So, you see, that means this evening I will be in my Lazyboy, Zeus in my lap, Kindle in one hand and a steaming bowl of Potato Soup by my side. Sounds pretty comfy to me. Problem is, #1, the cookbook needs to be worked on, #2, there is a gallery show coming up in April for the Somerset Ridge Painters and I haven’t even started!

I love my time outdoors with Zeus, even though this tiny little dog drags me around the block; I see so many Canada Geese overhead, the sky is clear and blue, and I am enjoying the short conversations with the neighbors out walking their dogs. It isn’t that I am a bad neighbor, I’m just not a “I want to get to know you” neighbor. But Zeus seems to be changing that.

Speaking of Canada Geese and the great outdoors, I just received the See What’s Happening in Kansas newsletter, and they suggest winter eagle watching. I have done this and it is exhilarating! The majestic American Bald Eagle is here in Kansas and so worth a few hours of your time! Here is the information from Kansas Department of Wildlife, Parks and Tourism.

Winter Eagle Watching January 2012, Kansas Wetlands Complex, Great Bend

Winter on the Byway is a magical time. The wetlands may be blanketed in snow & sheathed in ice, but wildlife watching and gorgeous winter photo opportunities abound. Eagles often appear in the icy blue skies over Cheyenne Bottoms & Quivira National Wildlife Refuge (two of the largest inland marshes & hottest birding spots in the US). For eagle watching details email cvb@visitgreatbend.com or visit www.visitgreatbend.com.

I wish I could give you the wonderful recipe for potato soup, but I just tried calling Jacquie for her permission and, sadly, she isn’t home. Maybe next time….but that doesn’t help with something warm and creamy for tonight. After much thought, I’ve decided to give you a recipe for a rich woodsy mushroom soup. Years ago, as a caterer and personal chef, I made this constantly….even in the summer! I had clients that were addicted to it. It is very earthy, therefore, I call it

A Walk in the Woods Mushroom Soup

5 ounces fresh shitake mushrooms

5 ounces fresh Portobello mushrooms

5 ounces fresh porcini mushrooms

1 tablespoon good olive oil

1/4 pound (1 stick) plus 1 tablespoon butter, divided

2 cup chopped yellow onion, divided

1 carrot, chopped

1 cup chopped celery

1 sprig fresh thyme or rosemary, your choice

Kosher salt

Freshly ground black pepper

1/4 cup flour

1 cup Somerset Ridge Chardonnay wine

1 cup half-and-half

1 cup heavy cream

1/2 cup minced fresh flat leaf parsley

Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the 1 cup onion, carrot and celery, the sprig of thyme or rosemary, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the other cup of chopped onion. Sauté for five minutes, stirring, until onions are golden, just beginning to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

Note: If you can’t find any of the wild mushroom varieties, you may substitute white button mushrooms, but you will loose a lot of the earthiness of the soup. Portobello are almost always available, but using just that variety makes for a very dark soup, but equally delicious. Half Portobello and half white button make a great combination.

Now, if you are up to baking a wonderful bread to go with your soup, may I so boldly suggest this one…..

Classic Dinner Rolls

1 cup whole milk

6 Tbsp. butter (room temperature)

1 pkg. active dry yeast

1/4 cup warm water (105 degrees F to 115 degrees F)

2 eggs, lightly beaten

3 Tbsp. sugar

4 cups all-purpose flour (not unbleached) (4 to 4 1/4)

1 Tbsp. kosher salt

Melted butter

Softened butter

1 Heat the milk to 120 degrees F to 130 degrees F; add the butter and set aside to cool to room temperature. Meanwhile, in a large bowl dissolve yeast in warm water. Add cooled milk, eggs, and sugar to dissolved yeast and stir to blend. With a wooden spoon stir in 2 cups of the flour and the salt; stir until smooth. Add 2 cups of remaining flour, 1 cup at a time, stirring vigorously for 3 to 5 minutes until the dough is smooth and elastic and only slightly sticky. (Only if needed, after 3 minutes of stirring and dough is overly wet, stir in 1 tablespoon flour at a time.

2. Cover the surface of the dough with lightly oiled plastic wrap. Cover the top of the bowl with a second piece of plastic wrap.

Let rise until doubled (1 to 2 hours).*

3. Lightly butter 24 muffin cups. Gently press the dough to deflate. With lightly buttered hands pinch off generous 1-inch pieces of dough. Fold the dough over, turning and tucking the edges to form a ball. Pinch the seam together to seal. Dip in melted butter and arrange three dough balls in each muffin cup.

Let rise until fully doubled (about 1 hour).

4. Heat oven to 400 degrees F. Bake rolls for 20 to 25 minutes or until well-browned. If needed, to prevent overbrowning, cover rolls with foil during last few minutes of baking. Remove from oven. Brush with softened butter.

Return to oven for 1 to 2 minutes.

5. Remove rolls immediately from cups to a wire cooling rack. Let cool about 5 minutes before serving. Makes 24 dinner rolls.

6. * For extra-light rolls, let the dough rise a second time (1 to 2 hours) before shaping. However, with this menu , the mushroom soup likes a less fluffy bread!

Happy New Year!

2011-12-30T09:39:00.000-06:00

As I have said before, I read many, MANY blogs from around the world. I spend at least an hour everyday reading blogs about food, traditions, painting and genealogy. Those are my interests, what can I say.
So often, a blog will be perfect....something that rings a bell, says exactly what I wish I had said....or teaches me something new
Today, I woke up to a new posting from Dianne Hales of Becoming Italian, Word by Word. In her blog, Dianne teaches us how to speak, or at least understand, the Italian language. Her posting today explains how New Years came to be.....leave it to the Italians! (or should I say, to the Romans!) I hope you enjoy this excerpt from her blog. http://becomingitalianwordbyword.typepad.com/becomingitalian/

Buon Anno! Happy New Year!

New Year’s Eve as we know it was an invention of the ancient Romans. In 153 B.C. they moved the start of the new year from the Spring equinox to January 1 and dedicated the first month of the year to Janus, the two-faced god of beginnings, who looks back toward the old year and ahead toward the new one.

For six days, Romans celebrated by hanging lights, preparing lavish banquets, and decorating their houses with boughs of greenery, including holly and mistletoe (considered magical plants because they bore fruit in the dead of winter). The Romans gave each other glass jars filled with dates and dried figs in honey so the new year would be sweet and full of good fortune. These offerings, called strenne from the Sabine goddess of prosperity, Strenia, were the predecessors of the presents we now exchange at Christmas.

Italians refer to New Year’s Eve by its liturgical name, la Festa di San Silvestro, the feast of St. Sylvester, a fourth-century pope. Traditionally families and friends share a huge dinner called il cenone (literally the big supper). Lentils, symbols of prosperity because they resemble coins, are almost always on the menu, often served with pork, another symbol of the richness of life.

Tuscans eat lentils with cotechino, a big pork sausage cut like coins. Italians in Bologna and Modena eat them with zampone, or pig’s trotter. In Piedmont, rice symbolizes money, so a cenone is sure to include risotto. Raisins, another symbol for coins, appear in desserts throughout the peninsula.

In a relatively recent tradition, couples give each gifts of red underwear—a color that wards off the malocchio (Evil Eye) and a symbol of love, prosperity, and fertility. Traditionally Italians wear these special undies only once and throw them away after New Year’s eve.

That’s not all that Italians toss out. In order to make room for the new, they once literally threw old brooms, dishes, even furniture out the window. (Kay here....can you say "Redecorating Time!") Regulations now prohibit this dangerous dumping, but the practice continues in some parts of Naples and the South.
After the evening feast, most Italian cities throw a big party under the stars with music, dancing, and fireworks. Italy’s equivalent of Times Square in New York is the Piazza del Popolo in Rome. Huge crowds gather for an outdoor concert and a magnificent midnight fireworks display. The favored drink is spumante or prosecco, Italian sparkling wine, for a toast (brindisi) when the clock strikes twelve.
Whether public or private, il Veglione di Capodanno (the New Year’s party) typically lasts all night. As they head home at the dawn of Capodanno (New Year’s Day), weary revelers watch the first sunrise—and look out for the first person they see in the newborn year. According to ancient traditions, an old man or a hunchbacked person carries good luck, while a child or a priest brings bad luck in the upcoming year.
Words and Expressions
Il conto alla rovescia -- the countdown to midnight (meno 10, meno 9, meno 8, meno 7 ...)
I botti di capodanno -- New year’s firecrackers and fireworks
“Anno nuovo, vita nuova” -- new Year, new life (let’s make a fresh start)
i buoni propositi per l’anno nuovo -- New Year resolutions, such as smettere di fumare (to stop smoking), mettersi a dieta (to go on a diet), and iscriversi in palestra (to join a gym).
Dianne Hales is the author of LA BELLA LINGUA: My Love Affair with Italian, the World's Most Enchanting Language.
Please visit her blog! http://becomingitalianwordbyword.typepad.com/becomingitalian

I suppose I should pass on one more recipe for the year. I've thought it over and had trouble narrowing it down to just one. It has to be a recipe that screams CELEBRATION! That made me remember the greatest New Year's Eve I ever had. It was just Arch and me, at home, fire in the fireplace, Ella Fitsgerald singing softly in the background, tv on mute waiting for the ball to drop. On our plates? Arch's now famous Blackeyed Peas and warm corbread dripping with butter! So, once again, here it is....the only way for me to celebrate New Year's Eve......
Arch's Blackeyed Peas with Ham Hocks

6 Servings

1 cup dried black-eyed peas
3 cups water
3 meaty ham hocks
1/2 cup chopped onion
1 teaspoon salt
1 clove garlic, finely minced
1/2 teaspoon red pepper flakes
1 tablespoon tomato paste
additional salt and freshly ground pepper, to taste
Directions:
· Sort the peas, removing any broken ones or rocks; rinse well and place in a large saucepan.
· Cover with water, bring to a boil, and boil for 10 minutes.
· Let the peas sit for at least 1 hour; drain.
· Return the peas to the pan and add the water;
· Bring the peas to a boil, turn down to a simmer, and cook until the peas are almost tender, 1-2 hours.
· Add the remaining ingredients and simmer covered until the beans are very soft and tender, checking periodically to make sure there is enough water.
· About 15 minutes before serving, remove the ham hocks from the mixture; remove the meat from the hocks, chop, and add back in to the peas.
· Taste for seasoning and add salt and freshly ground pepper if necessary.
· Simmer for about 10 more minutes, then serve.
Happy New Year!
Kay

2011-12-28T11:26:00.000-06:00

For those of you who know me well, you will laugh at this next recipe. Those of you who do not know me personally will have to understand I am "addicted" to Cheetos. When I saw this recipe on the Saveur Magazine's blog, I had to laugh. Can you imagine Brocolli with Cheetos? Me either, but here it is!

Broccoli with Cheetos

SERVES 6

2 cups heavy cream

3 tbsp. minced garlic

2 tbsp. minced shallots

6 black peppercorns

1 bay leaf

1 1/2 cups grated aged Gouda

1/2 cup grated Parmesan

Kosher salt, to taste

1 1/4 lbs. (about 2 large heads) broccoli, cut into small florets, stems cut crosswise into 1/4″ slices

3 tbsp. extra-virgin olive oil

1 tsp. crushed red chile flakes

2 cups original Cheetos, crushed by hand

Make the cheese sauce: Heat cream, 2 tbsp. garlic, shallots, peppercorns, and bay leaf in a 2-qt. saucepan over medium-high heat. Cook, stirring often, until reduced by half, about 6 minutes. Remove pan from heat, stir in cheeses until melted, and season with salt. Set a fine strainer over a small saucepan and strain sauce, discarding solids. Set aside and keep warm.

Bring a large pot of salted water to a boil over high heat. Add broccoli and cook, stirring, until crisp-tender, about 3 minutes. Drain broccoli, transfer to a bowl of ice water, and let chill. Drain and transfer to paper towels to dry; set aside. Heat oil in a 12″ skillet over medium-high heat. Add remaining garlic and chile flakes and cook until fragrant, 1 minute. Add broccoli and cook, stirring often, until just subtly browned, about 6 minutes.

To serve, spoon cheese sauce evenly among 6 warm serving bowls or small plates. Top sauce with broccoli and a generous sprinkling of Cheetos. Serve immediately.

Here are my personal thoughts.....I would eat that sauce on everything! I would even add the crushed cheetos to it......maybe. As for the broccoli, I can't eat it, so, no broccoli. But, I have to admit, I can see this happening...strange, but true!

Here are several of the reviews of the recipe from Saveur:

"Seriously? A recipe with Cheetos - out of the bag - puts a dent in Saveur's credibility "

"The inventor of Cheetos has to be lovin this one!!! So if you haven't tried it don't knock it. It was absolutely delicious :>) "

I'll be darned! Visit the Saveur webpage for wonderful recipes, including those with Cheetos.
http://www.saveur.com

2011-12-23T21:07:00.000-06:00

The Country Club Plaza Lights

Merry Christmas from Kansas City!

Writing a food blog has several advantages, one being you are read by other food bloggers and are accepted into a sort of sorority of foodies.

This week, I have received so many Christmas greetings from around the world, each wishing me a Merry Christmas in a foreign language. I received 7 from Italy wishing me a Buon Natale! 2 from France with messages of Joyeux Noël! A Spanish wish for a Feliz Navidad, and I must not forget
a Munter Jul from Sweden!
I realize this recipe is a little late, unless you read this blog tonight and just happen to have the ingredients and the evening free. The dough needs to be refrigerated overnight, so you will bake them tomorrow! (I've added some American equivalents
where needed, they are in red)

Swedish Pepparkakor
("Pepper cakes"...these cookies contain black pepper)
1 cup (2 dl) water
1/2 cup (1 dl) syrup (molasses)
2 tablespoons of ground cinnamon
1 tablespoon of ground cloves
1 tablespoon of ground ginger
1 teaspoon of ground cardamom
1 teaspoon black pepper
1 tablespoon of bicarbonate (baking soda)
10.5 oz (300 gr) butter (1 1/3 cups)
2.5 cups (5 dl) sugar
7.5 cups or about 1 lb. (1.5 liters) flour

HOW TO DO IT: Mix butter, sugar and syrup. Add spices and bicarbonate, then water and finally part of the flour.
Mix in the rest of the flour.

Let the dough sit over night, wrapped in foil in the fridge.
Roll the dough as thin as possible using flour.

Cut out figures - preferable Christmas figures, hearts, stars etc.
Bake in oven for about 5 minutes at 200-225 degrees C (400-425 degrees F).

Watch it! They burn fast once they start.
You can get about 300 cookies, depending on how big you make them. It is nice to make some quite big hearts, decorated with frosting and maybe hang them up in the window.

Enjoy! Merry Christmas!

Help Save Kansas City Jazz!

2011-12-19T18:13:00.000-06:00

December 23, 2011.Time 7:00pm until 11:00pm..Description Kansas City's talented musicians have recently lost three music venues in the last few weeks. Let's come together this Friday to support the important live music scene in Kansas City. You are invited to enjoy the debut of Jazz & Wine in the Castle with the Steve Cardenas and Stan Kessler Quartet.

Dec.23, 8pm, Two shows

Renee Kellys' Caenen Castle , 12401 Johnson Dr. Shawnee Ks.

www.reneekellys.com

$5 Cover--Doors open at 7pm

Sponsored by Chef Renee Kelly and Somerset Ridge Vineyard & Winery

Steve Cardenas-Guitar, world renowned KC native http://www.stevecardenasmusic.com/bio.php

Stan Kessler-Trumpet stantonkessler.com

Gerald Spaits-Bass, KC veteran & 1st call musician

Brian Steever-Drums, brilliant young talent

See yoy there!

2011-12-16T15:18:00.000-06:00

Tonight is the night!

Opening celebration of a show of paintings by David Gross and yours truly.

I would love to see you at ARTichokes Gallery tonight between 6 and 9PM

if you are in the Kansas City area!

Please join us!

106th and Mission Road, Leawood, KS

I have 10 paintings hanging and 2 paintings that David Gross and I did together.

The other artists include Becky Pashia,

and Kristin Goering

I must admit, I'm a little nervous,

But all should go well once I am there.

And I can't forget there will be wine from

my favorite vineyard and winery,

Somerset Ridge!

2011-12-09T19:09:00.000-06:00

In 2009, Jasper Mirabile and I held our first dinner, dedicated to pork of all kinds! We called it "Pig 101....from Snout to Tail". After the big success and requests for more of the samr, last year we held "Pig 102". Well, time flies; It is time for "Pig 103"!
The photo was taken by Jasper as I was tying the last 3 hog jowls we are curing for Guanciale. We dry rubbed 30 pounds of them today! Don't I lead an exciting life? Actually I do! Cooking with Jasper is such a treat for me! It brings back my days as a chef at Milano at Crown Center.

Jasper and I discussed our menu for the dinner which will be held at the restaurant on January 30. Every item on the menu will have pork as one of the ingredients....wait until you see what I am making for dessert!
Stay tuned for more news on the event....there will be some surprises!

This weekend is the Somerset Ridge Painter's annual painting exchange party! Each of the 9 of us paint a painting that represents our own art and style. The only requirement is they must fit in a brown grocery sack! We arrive at the party with our painting stapled up in a sack, put them all together in a pile and then we draw numbers. Starting with #1, we each choose a bag from the pile....It is so amazing to see all 9 paintings in one room! Everyone is HAPPY! Even the spouses and significant others have a great time....but of course, there is lots of food and wine involved!
Winnie and Tom Davis are hosting the event this year and she is cooking a couple of beautiful briskets, so I volunteered to bake homemade breads. I was going to start today, but as luck would have it, painters showed up to paint 2 ceilings and 1 wall that had been damaged by water due to a hail storm wiping out my roof. One of the ceilings was my kitchen! So, maybe I will start the bread tonight! I'd better!
One of the recipes I am going to make is for Brioche Slider Buns, They are small, beautifully shiny,tiny little buns with just a hint of sweetness and a glorious aroma. My whole house smells like heaven when I bake them, I can hardly wait!
I got the recipe from another food blog...Crepes of Wrath. http://crepesofwrath.net Check it out!
Here is the recipe.

Brioche Slider Buns

For the sponge:

1 egg, lightly beaten

2 1/4 teaspoons active dry yeast (this is usually the size of 1 packet)

1/3 cup milk, 110 degrees F

2 cups all-purpose flour, divided

For the dough:

1 1/2 cups all-purpose flour (1.5 to 2)

1/3 cup granulated sugar

1 teaspoon kosher salt

4 eggs, lightly beaten

3/4 cup unsalted butter, cubed

For baking:

1 egg, beaten

sesame or poppy seeds, for garnish

1.Mix together 1 egg that has been lightly beaten, 2 1/4 teaspoons active dry yeast, 1 cup all-purpose flour, and 1/3 cup of milk, heated to 110 degrees F. Over all of that, sprinkle another 1 cup of all-purpose flour - this is going to "sponge" the mixture (see photo above). Let it rest, uncovered, in a large bowl, for 30-40 minutes. When the sponge is ready to go, the flour will have cracked and it will truly look like a sponge.

2.Add 1 cup of all-purpose flour, 1/3 cup of sugar, 1 teaspoon kosher salt, and 4 more lightly beaten eggs to the sponge. Using the dough hook attachment on your mixer, mix on low for 2 minutes until the dough begins to come together. Add in another 1/2 cup of all-purpose flour, and continue to mix on medium for 15 minutes (yes, it's a long time), stopping to scrape down the sides of the bowl as you go.

3. The dough will be very, very sticky while you mix it, so if it looks too wet and soft, you can add up to 3-4 more tablespoons of flour to the dough. The dough should start to wrap itself around the dough hook and slap against the sides of the bowl.

4.After 15 minutes, continue to mix on medium speed while gradually adding in your 3/4 cup of butter to the dough, a few cubes at a time, allowing a minute or two between each addition so the butter has a chance to incorporate itself into the dough. Continue to mix the dough as you add in the butter - the dough will look strange, but just keep going. The dough should again start to cling to the dough hook and slap against the sides of the bowl.

5.Grease a very, very large mixing bowl with plenty of butter. Transfer the dough from the mixing bowl to the greased bowl. Cover it tightly with plastic wrap and let the dough rise in a warm place for 2 hours. We put our dough on our window sill (with the window shut, obviously) in the sunlight. After it has risen, deflate it gently with your hands. Using new plastic wrap, cover the dough again and chill it for at least 6 hours

or as long as overnight (I do ours overnight). After it has been refrigerated,

you are ready to bake your slider buns.

6. Lightly flour your hands and shape the dough into 25-30 balls by rolling them in your hands, but still working quickly because the dough is best when it is still cold. Place them on a lined or greased baking sheet about 2 inches apart. Flatten them slightly with your palm, then cover the dough again with some towels and allow to rise for another 45 minutes to 1 hour.

7. Preheat your oven to 350 degrees F. Beat 1 egg, and brush the egg over the buns to give them a nice sheen. Sprinkle some sesame seeds or poppy seeds over them for a garnish, and brush them with a bit more egg to keep the seeds in place. Bake for 15-20 minutes, rotating the sheets once through the baking time, until golden. The buns are ready when you tap them and they feel sort of hollow inside. Allow to cool, slice open, and fill with your favorite slider fare (meatballs, hamburgers, pulled pork, etc.). You can also freeze them after the cool and use them on another date.

Baby, Its Getting Cold Outside!

2011-12-02T19:13:00.000-06:00

I’m not sure if I am a true believer in “old wives tales”, the Farmer’s Almanac, or, for that matter, the weatherman. I will tell you this….

1. Today, all of the cattle between my house and my studio in Paola were lying down. (a sign of an approaching change in the weather)

2. Johnson County, Kansas is home for thousands and thousands of Canada geese, and today they were all heading south. The sky was full of huge waving Vs as they were fleeing the area before the stuff hits the fan! (that’s what geese do….head south)

3. I just saw a woolly worm in my garage….he looked like he was wearing his mothers mink coat! (they say that only happens when we are going to have a tough winter) A researcher actually tested the woolly worm for accuracy.....results? 80% right!

4. As for the weatherman, he is predicting yucky weather.
(Okay, I usually don’t pay very close attention to him, I think I'll stick with Mr. Wooly Worm.

All things considered, I think our beautiful autumn is over here in the Midwest! We may have snow by Sunday. I’m very glad I hung the wreath on the front door when it was in the mid-50s…the temperature is going to drop like a rock!

I suppose it is foolish to hope for a mild winter…they are very rare here in Kansas.
So, I am prepared to spend the winter close to home. I’ve moved into my studio here at home….I used to refer to that room as the kitchen! But I have found the aromas of a pot of simmering soup and bread baking is quite a creative stimulant. I love being in my kitchen, …cooking, baking and painting!

I am delivering 10 paintings to ARTichokes Gallery next week in preparation for the show opening on the 16th (PLEASE COME!) My latest painting is of a small village on the shore of Lake Como in Northern Italy, in the state of Lombardy, the home of my ancestors.
So, it seems fitting for a pot of Pasta e fagioli, or what you might call “pasta fazool”, to be filling my studio/kitchen with the aromas of this famous soup. I hope you enjoy the recipe! Stay warm!

Pasta e Fagioli

6 cups of chicken broth
4 to 6 clove of crushed garlic
2 15oz cans of cannellini beans
2 150z cans of crushed tomatoes
1 onion chopped
1 tsp dried oregano
3 Tbls extra virgin olive oil
1/2 cup of Somerset Ridge Flyboy Red wine
1 box of elbow or ditalini pasta

Saute onions and garlic in a pot. Add the broth, wine and tomatoes and oregano. Bring to a boil.
Add beans and reduce heat and let simmer for around 15 minutes.
Add pasta and simmer for ten minutes, until done.
Cover and remove from heat and let it thicken up for around 30 minutes.

Serve with Flyboy Red wine and bread or nice toasted garlic bread.

2011-11-22T10:23:00.000-06:00

Good Morning! Here it is, 2 days before Thanksgiving Day....is your menu complete? Is the table set? How many trips to the grocery store have you made?
Exhausting, isn't it? Well, I am about to give you some tips that will make your day go more smoothly and generally help you out in the kitchen.
These tips aren't mine, but I am going to direct you to the guy with the answers. His name is David Lebovitz, a resident of Paris, a chef, cookbook author, and a wonderful food blogger.
Please click on the link below and read his posting from today.....great tips are worth a million! Enjoy....oh, and while you are there, you can sign up for his blog to be delivered straight to your email mailbox. Good stuff!

http://www.davidlebovitz.com/2011/11/my-favorite-kitchen-tip-ever/

2011-11-19T19:25:00.000-06:00

I know, 2nd blog today...what can I say, other than "sorry'? But I had to share my gravy experience with you! As I said earlier today, I had my turkey wings in roasting in preparation for Thursday's gravy. So, they roasted for awhile, but then, this wild side of me came out and I did not follow my own directions!
The original recipe calls for removing the wings from the roasting pan and putting them in a stock pot. That is the way I've done it in the past....but ALAS! Not today. Instead, I left everything in the roasting pan and added the chicken broth and thyme to the whole thing. I covered it with foil and cooked at 300 degrees for 2 hours.
Foodies, let me tell you, I had the deepest, richest broth ever....probably in the history of cooking! And it was from a small list of ingredients! Of course, I couldn't stand having it in the house without making a small pan of gravy, after all, I had to do a quality check, right? Naturally, gravy requires mashed potatoes, so I, of course, made some. Mighty fine dinner I am having!
So, since I changed my procedure, and rudely told you to look in the archives if you wanted my gravy recipe, I am thinking I need to type it out, right here, right now. Here you go.

Totally Fool Proof, Excellent, Never Fail Gravy
4 turkey wings (about 3lb.)

2 med. onions, peeled and quartered
1 c. water, or if you are me, Somerset Ridge white wine, either Chardonel, Reisling or Oktoberfest
8 c. chicken broth
3/4 c. chopped carrot
1/2 tsp. dried thyme
and for your roux:
1 cup butter
1 cup flour

Heat oven to 400. Have ready a large roasting pan. Arrange wings in a single layer in pan; scatter onions over top. Roast 1 and 1/4 hrs. until wings are browned. Put wings, onions and carrots in a 5 to 6 quart pot. No, DON'T! Leave themin the roasting pan! Lower the oven temperature to 300 degrees. Add water (or white wine) to roasting pan and stir to scrape up any brown bits on bottom. Add all 8 cups broth and the thyme. Cover with foil and return to the oven and continue roasting for 2 hours. Remove wings and when cool pull off meat. (can save meat for other use, I made some turkey salad for my Mom) Strain broth into a 3 qt. saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth and discard. (By the way, I had very little fat)
In a small skillet, melt the butter and when foaming stops, add the flour, whisking as you add. Over low heat,let roux cook for several minutes. Meanwhile, bring broth in pot to a gentle boil. Whisk in the roux and simmer for 3-4 min. Taste and correct seasoning, for you have not added any salt, as of yet. Serve, or pour into containers and refrigerate up to 1 week or freeze up to 6 mos.
See, simple as, well , buying a pie. Certainly a whole lot easier than baking a pie!
So, what have we learned today? Gravy is nothing to panic over, and that I am very flexible!

2011-11-19T12:22:00.000-06:00

The holiday cooking has begun! Grocery stores are packed, with both food and shoppers. Big fat turkeys are flying out of there! Fortunately, I did my shopping several days ago, and today, the turkey wings are roasting in the oven in preparation for making the gravy. My house smells heavenly and so far it is just the wings and onions, and the carrots and broth that are cooking. Don’t you just love the aromas of Thanksgiving?

I remember as a small child loving every moment of the day. My parents would prepare dinner for everyone in the family. It was an art! They both had 8 to 5 jobs, yet, they were so prepared, and usually calm. And, the food was always divine!
Mom wasn’t stuck in the kitchen, all alone. No, my Dad loved to cook and was so good at it. Together, they treated the entire family to a heavenly Thanksgiving dinner. Of course, there was the Thanksgiving Day that Dadwoke at 4 AM to put the bird in the oven, only to realize they had forgotten to pick up the turkey! Grocery stores were closed for the holiday, besides, large chain groceries didn’t sit on every corner. This was in the early 60s. The original Hen House, which is now a major chain here in Kansas City, was located about 83rd and Wornall. We lived in Kansas City, Kansas….quite a distance away. My dad jumped in the car at 4 in the morning and when he arrived at the store, one lonely custodian was holding down the fort, mop in hand. He opened the door for Dad and after much negotiating (Dad was a car dealer!) Dad was on his way home with the one, the absolutely ONLY turkey left in the store! Dinner was slightly delayed, but not by much. Thankfully, that one lonely turkey was not frozen!

Povitica, a holiday must in Kansas City!

It was a day to be thankful, to be joyful, to be hungry! Mr. Tom Turkey was accompanied by Minnie Florence Ogg’s Cornbread Dressing, Mom’s Green Beans that had been cooked for hours in her big thick, heavy pot we called “the green bean pan” with lots of country ham and onions, and the creamiest mashed potatoes on the face of the earth! Mom always made individual frozen Cranberry Salads, as well as her Fruit Salad with pineapple, grapes, bananas and apples with a few marshmallows to thrill the kids. Sometimes she made her Red Hot Applesauce Jello that always hit the spot. As for the rolls, they were usually good old brown and serve, out of the package and into the oven. Pumpkin Pie was the dessert, but we also had slices of Povitica, a Northern European holiday nut bread, very common in Kansas City, Kansas. Early settlers came from Poland, Croatia, Germany and Russia to work in the meat packing plants. Today, many of their ancestors and recipes are alive and well on Strawberry Hill overlooking the Kansas River. In fact, there is a Strawberry Hill Povitica Company that you can order from on line.

Go to www.povitica.com and check it out. Start a new tradition for your family this Thanksgiving.
The photo above is from a webpage called http://www.passionateaboutbaking.com There, you will also find their recipe that has chocolate included! I think I will be trying it soon!
I just checked on the turkey wings and they are browning beautifully. It is just about time to start turning that wonderful brown stuff on the bottom of the pain into the perfect gravy!
Next, I will go to Somerset Ridge to pick up the perfect wine for our dinner. They are releasing their new Norton today! The winery is on many lists of things to do today….we need the perfect bottle to go with our perfect meal!

Did you see Doug Frost’s article on local wineries? Go to http://www.kansascity.com/2011/11/18/3274044/be-thankful-for-midwest-wines

For my gravy recipe, and the recipe for my grandmother’s cornbread dressing, go to my archives. They are there! For the challenge of making your own Povitica, go to
http://www.passionateaboutbaking.com/2011/10/baking-povitica-croatian-sweet-walnut-chocolate-bread-for-daring-bakers-better-late-than-never.html

Next week is going to be a busy one, so may I take this opportunity to wish you a perfect Thanksgiving. Please, be safe, and remember, you may not remember what you had for lunch today, but you will always remember the perfect holiday meal...aromas and all!
Happy Thanksgiving!

2011-11-17T13:28:00.000-06:00

In case you haven’t figured it out yet, da Vinci was a very smart guy! There are drawings, paintings, and papers that prove what a genius he truly was.

The part of his genius that hits home with me comes through some of his quotes. There are numerous Leonardo da Vinci quotes that I find very useful, and very true. There are a few that hit home….usually in a painful way. For instance....
Even though my painting is going very well, for now, I have to lament over the wasted years when I painted what I thought the subject SHOULD look like, not what I was actually seeing. Leonardo said it this way:
"There are three classes of people: those who see. Those who see when they are shown. Those who do not see.”

Do you know how depressing it is to find out you have spent years not seeing! But thanks to painters like Ada Koch and David Gross, I have moved to the second group…”Those who see when they are shown.”

The series of paintings I am working on for the December show at ARTichokes, http://www.artichokeskc.com/ is a group of large canvases with memories of my trips to Europe. Therefore, I am referring frequently to photographs I have taken. As I work on a painting, the photo is right there, and yet, I catch myself not referring to it, but rather painting what I think it should look like. Guess what….I am almost always WRONG!
Now that I am painting at home, I can stop, lay down my brush, walk 6 feet and bake cookies. 30 minutes later, I can walk back, pick up the photograph and study what I have painted, compared to what I should have painted. My mistakes stick out like sore thumbs! Dear Leo, what was I thinking?
As I work on this problem of not seeing, I am trying to deal with another weakness (besides eating all of the cookies I bake while I am working on my frustrations)…..That of quitting, giving up. I have been known to throw up my hands, and toss my painting in the trash….sad, but true.

Those moments are fewer now, thank heavens. That is when I remember another Leonardo da Vinci quote….a really good one. A quote that makes me realize why David Gross has dozens of "unfinished", absolutely beautiful paintings. A quote that makes me know it is okay for me to take the painting I am working on, down to the basement, turn it towards the wall, and walk away.

“Art is never finished, only abandoned.”
That abandonment may be for a day or two, a year or two….maybe forever, but it is okay. It will be there waiting for me, if and when I think I am ready to continue on. Who knows, someday it may be my Mona Lisa!
Stick with me Leonardo, I need all of the help I can get!

A Major Change

2011-11-11T18:26:00.000-06:00

Today, I moved paints, brushes and canvases home from the studio in Paola....not all of them, but a good amount of them. Why? Because I was stuck at home for many months last winter due to icy weather and an injured knee. I was miserable the entire time. It was so good to get back to the studio in Paola and to my good friend, David Gross....and of course, it was spring!
The National Weather forecast is saying we are going to have another long, hard winter. Oh JOY!
So,I am taking precautions.
The big question is, will I be able to paint?
I guess we will see.
I set up an in-house studio once before....in my basement. Great spot, great light with two large windows. It simply did not work for me. So, this time I am setting up in my kitchen! What room makes me as happy, makes me feel creative? My Kitchen, of course!
I have purchased a new easel which arrived yesterday. I brought home my paints, my brushes. I have sparkling white canvases of assorted sizes. I have a gallon of terpentine that is odorless. Now, I just need to paint!
The show at ARTichokes Gallery is just a month away. I need 2 or 3 more paintings. I have some ideas with layouts. Now, I just need to paint!
Tonight, I will put a sparkling white canvas on my new easel....then, I just need to paint!
If it doesn't work, I can always cook.

Thanksgiving is just around the corner. Are you ready? Have your menu all figured out?

The drive between the vineyard and the studio in Paola is a beautiful drive through rolling hills covered with herds of cattle, beautiful Wea Creek, fields with recently harvested corn stalks scattered about. Today, I was thrilled to see huge flocks of wild turkey dining among the stalks. We won't be dining on wild turkey, but we will have a big, fat bird to feed a crowd. Of course, my mind immediately goes to cornbread dressing and turkey gravy and desserts. That is exactly what I want on my plate!
A few years ago,I compiled a cookbook for my high school class 50 year reunion. One of the recipes that was submitted was for make ahead perfect turkey gravy. I questioned how that could be...make ahead?
I am going to give it to you now, so if you hate making gravy, don't like that last minute panic over getting the gravy done right before everyone sits down at the table, try it.

It just might make you enjoy the day!

Make Ahead Turkey Gravy

4 turkey wings (about 3lb.)

2 med. onions, peeled and quartered

1 c. water

8 c. chicken broth

3/4 c. chopped carrot

1/2 tsp. dried thyme

3/4 c. flour

2 Tbsp. butter

1/2 tsp. ground pepper

Heat oven to 400. Have ready a large roasting pan. Arrange wings in a single layer in pan; scatter onions over top. Roast 1 and 1/4 hrs. until wings are browned. Put wings and onions in a 5 to 6 quart pot. Add water to roasting pan and stir to scrape up any borwn bits on bottom. Add to pot. Add 6 c. broth (refridgerate remaining 2 c.) the carrot and thyme. Bring to a boil, reduce heat and simmer, uncovered, 1 and a 1/2 hrs. Remove wings and when cool pull off meat. (can save meat for other use) Strain broth into a 3 qt. saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth and discard. Whisk flour into remaining 2c. broth until blended and smooth. Bring broth in pot to a gentle boil. Whisk in broth-flour mixture and boil 3-4 min. Stir in butter and pepper. Serve, or pour into containers and refrigerate up to 1 week or freeze up to 6 mos.

2011-11-08T09:09:00.000-06:00

One of my duties as a blogger is to read as many blogs as I can....food and art blogs, that is. After my posting last night, I knew I needed to give you more recipes, particularly desserts. This morning I dived right into the project....but, my goodness, do you have any idea how many recipes I have for favorite desserts?
I settled in for a long elimination process.
I use MasterCook software to organize and control my multitude of recipes. I can set up an unlimited number of speciality cookbooks, each holding an unbelievable number of recipes. This definitely comes in handy, especially this morning.
There I was, reading glasses perched on my nose, laptop in front of me, Diet Coke with Lime within reach.
Just as I was about to click on MasterCook....as if a gift from above, there it was...Martha strikes again!
Her daily email had just arrived in my inbox.
Yes, I do recommend Martha frequently....the recipes are crisp, clean, easy to read and understand....and if there is a misprint or mistake, it is corrected quickly. You can make comments, or ask questions, which are answered. Of course, I understand she has a team of hundreds working for her....I am just me. But I am comfortable passing on a recipe that sounds heavenly to me. And today's recipe is dreamy and I will be fixing it for Thanksgiving.

Maple Cheesecake with Roasted Pears (doesn't that make you drool?)

Maple syrup not only flavors this luscious cheesecake, but it also is brushed on thinly sliced pears that are broiled to create a very unique decoration atop this festive dessert.

Everyday Food, November 2010
http://www.marthastewart.com/329044/maple-cheesecake-with-roasted-pears

Serves 6 to 8
2 bars (8 ounces each) cream cheese, room temperature
3/4 cup pure maple syrup
1 cup cold heavy cream
2 tablespoons confectioners' sugar
1 Easy Press-In Pie Crust http://www.marthastewart.com/285864/easy-press-in-pie-crust, made in a 9-inch springform pan with vanilla wafers
Nonstick cooking spray
2 medium pears, such as Bosc or Bartlett, sliced lengthwise 1/8 inch thick

Directions
1.In a large bowl, using an electric mixer, beat cream cheese on high until fluffy, about 3 minutes. Add 1/2 cup maple syrup; beat until smooth. In a medium bowl, beat cream and sugar on high until soft peaks form, about 3 minutes. With a rubber spatula, stir about one-third the whipped cream into cream cheese mixture, then fold in remainder. Transfer to crust and refrigerate until firm, 3 hours (or up to 1 day).
2.Preheat oven to 450 degrees. Coat a parchment-lined rimmed baking sheet with cooking spray. Arrange pear slices in a single layer on sheet and brush with 2 tablespoons maple syrup. Roast until pears are soft, 20 minutes. Remove from oven and heat broiler. Brush pears with 2 tablespoons maple syrup and broil until browned in spots, about 4 minutes, rotating sheet frequently. Let cool. To serve, arrange pear slices, overlapping slightly, on cheesecake.

Baking for Thanksgiving

2011-11-07T19:10:00.000-06:00

I suppose I am a baker at heart. I love kneading bread, rolling out pie dough, baking hundreds of cookies. That must mean I am a true baker, right? This time of year always makes me want to dive into flour right up to my elbows. The aromas of yeasty bread, warm spices like cinnamon and nutmeg, autumn fruits bubbling away under flaky pastry, all drive me crazy! I want my house to be filled with these aromas 24/7.

The opportunity to share your wonderful baked goodies is right around the corner....Thanksgiving! If you are the holiday meal preparer in your family, or if you will be a guest at a loved one's table, let the treasures from your oven be a part of the day.

I will share a few of my favorite recipes here today, and I want to encourage you to visit several of my favorite baking blogs. But first, I want to let you know about an outstanding baking product that you should definitely use for your holiday baking. I have mentioned King Arthur Flour's web page more than once and here I go again.
They carry disposable baking pans that make giving your baked goods as gifts a snap. Check it out....go to http://www.kingarthurflour.com/ and click on "shop'. Next, click on "bake and give" and just like magic, there they are! I discovered these pans 2 years ago when I wanted to make Italian Panettone. Now, two years later, they have loaf pans, 9" rounds, cupcake cups....everything you might need. I hope you order some for your holiday baking....they make life so much nicer! And, they are attractive!

So....now recipes. (by the way, King Arthur has some doozies!)
Let's start with bread and rolls... I realize many of you grew up with the crescent rolls that chubby little doughboy advertises, but listen to me....homemade is so much better! This recipe can be made the day before. Therefore, they are called Refrigerator Rolls.

Refrigerator Rolls

MAKES 1 1⁄2 DOZEN
You can prepare this dough and keep it in the fridge for up to a week, making as many rolls as needed on a day-to-day basis for your family's meals.

1 cup plus 1 tbsp. vegetable shortening
1 cup sugar
1 1⁄2 tsp. salt
2 eggs, lightly beaten
2 7-gram packages active dry yeast
7 cups flour
1⁄4 cup butter, melted

1. Grease a baking sheet (or several of your new baking pans!) with 1 tbsp. shortening; set aside. Put remaining shortening, sugar, salt, and 1 cup boiling water into a large nonmetal bowl and stir to dissolve shortening; let cool to lukewarm. Add eggs and stir with a wooden spoon to combine.
2. Put yeast and 1 cup warm water into a small bowl and stir to dissolve. Add yeast mixture to shortening mixture; stir to combine. Add flour and stir, first with a wooden spoon, then with your hands, to form a dough. Turn dough out onto a heavily floured surface and knead gently until dough forms a smooth ball, 1–2 minutes. Clean out bowl, place dough inside, and cover with plastic wrap. Refrigerate for at least 4 hours or overnight.
3. Transfer dough to a lightly floured surface and roll out into an 8" × 15" rectangle. Cut out rounds using a 2 1⁄2" round biscuit cutter. Brush tops of each round with melted butter (reserve leftover butter), then fold each in half to form half-moon shapes, pressing down gently on edges to secure shape. Arrange rolls on the prepared baking sheet, spaced evenly apart. Cover loosely with plastic wrap and place in a warm spot to let rise until doubled in size, about 1–2 hours.
4. Preheat oven to 425°. Uncover rolls and bake until golden brown and cooked through, 13–15 minutes. Brush with reserved butter; let cool.

Another delicious roll for your Thanksgiving table...also excellent in the disposable pans

Parker House Rolls

3/4 cup milk, heated to 115°
1 tsp. active dry yeast

1 tsp. barley malt syrup or dark corn syrup
2 cups flour
1 1/2 tsp. kosher salt
2 1/2 tbsp. unsalted butter, cut into
1/2"cubes, softened
1/4 cup clarified butter, for greasing and brushing
Fleur de sel, to garnish
1. Stir together milk, yeast, and malt syrup in a large bowl; let sit until foamy, 10 minutes. In a medium bowl, whisk together flour and salt; add to milk mixture along with butter and stir with a wooden spoon until a dough forms. Transfer to a lightly floured work surface and knead until smooth, 5–6 minutes. Transfer dough to a lightly greased bowl and cover with plastic wrap; let sit until nearly doubled in size, about 1 hour. Uncover and punch down dough; cover and let sit until puffed, about 45 minutes.
2. Heat oven to 325°. Portion dough into fourteen 1 1/2"-diameter balls, about 1 1/4 oz. each, flatten each slightly to an oval shape. Using the handle of a butter knife, crease ovals slightly off center. Fold at crease. Arrange in rows, slightly overlapping, on buttered baking sheet, with shorter side facing down. Allow at least 1/4-inch of space between rows. Cover loosely with plastic wrap and let sit until doubled in size, about 2 hours. Brush with clarified butter and bake until puffed and pale golden brown, 20–22 minutes. Transfer to a rack and brush with more clarified butter; sprinkle each roll with a small pinch of fleur de sel and serve warm.

Lets move to desserts!
what is Thanksgiving without Pumpkin? But it doesn't have to be pie!

Spiced Pumpkin Cake

1 1/2 cups (3 sticks) unsalted butter,
softened, plus more for pan
2 cups cake flour, plus more for pan
2 tsp. baking powder
1 tsp. ground ginger
3/4 tsp. kosher salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground mace
1 1/2 cups packed light brown sugar
2 eggs
3/4 cup canned pumpkin purée,
preferably Libby's
1/4 cup milk
2 tsp. vanilla extract
4 cups confectioners' sugar, sifted
1. Heat oven to 375°. Grease and flour two 8" round cake pans lined with parchment paper cut to fit; set aside. In a bowl, whisk together flour, baking powder, ginger, salt, cinnamon, cloves, and mace; set aside. In the bowl of a stand mixer fitted with a paddle, beat 1/2 cup butter and brown sugar on medium-high speed until smooth, 1–2 minutes. Add eggs one at a time, mixing well after each addition until smooth. Add half the dry ingredients and mix until just combined. Add pumpkin and milk, and then add remaining dry ingredients; mix until smooth. Divide batter evenly between prepared pans and smooth tops with a rubber spatula; bake until a toothpick inserted in center of cakes comes out clean, about 30 minutes. Transfer to a rack and let cool for 30 minutes; unmold cakes and let cool.
2. In the bowl of a stand mixer, beat remaining butter and vanilla on medium speed until smooth. Add confectioners' sugar, 1 cup at a time, beating after each addition until smooth. Increase speed to high and beat until frosting is light and fluffy.
3. Place 1 cake on a cake stand and frost the top with 1/3 of the frosting; stack second cake on top and frost top and sides with remaining frosting. Refrigerate cake; let cake sit for 1 hour at room temperature before serving.
SERVES 12

Will there be kids at your table? Young and old kids? Here you go, check this one out.

Pumpkin Whoopie Cookies
3 cups all-purpose flour
1 tsp salt

1 tsp baking soda
1 tsp baking powder
2 TBSP cinnamon
1 tsp ground ginger
½ tsp ground fresh nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil
3 cups chilled pumpkin puree
2 large eggs
1 tsp vanilla extract

Preheat oven to 350F. Prepare to baking sheets lined with parchment paper.
In a large bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside.
In a separate bowl, whisk to sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
Use a small ice cream scoop with a release mechanism to drop healing TBSP of the dough onto the prepared baking sheets, about 1 inch apart.Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling. They will look more like mini cakes then cookies, so don’t panic about that.

Maple Syrup Cream Cheese Filling
3 cups powdered sugar
½ cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 TBSP maple syrup
1 tsp vanilla

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps. Add the cream cheese an beat until combined.
Add the powdered sugar, maple syrup and vanilla and beat until smooth. Be careful no to overbeat the filling, or it will lose structure.
To assemble:
Turn half the cooled cookies upside down. Pipe filling (about a TBSP) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoppie pies in the refrigerator for about 30 minutes to firm before serving.
Adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

Are you doing a traditional Turkey this year? Last year on November 20th, I gave you a recipe for a turkey rubbed with lots of herbs and spices....heavy on the smoked paprika. It was pretty good! I haven't decided how to fix a turkey this year, or if I will fix beef. My family has always prefered beef, we used to do a Prime Rib for Christmas dinner. It was wonderful, but there were no leftovers! I think that is the one thing that keeps the cook on her/his feet, knowing after the cooking marathon, there will be food left for several days!

In case you are roasting a turkey, here is a great web page to keep your family safe. No one wants food poisoning!

http://www.fsis.usda.gov/Food_Safety_Education/USDA_Meat_&_Poultry_Hotline/index.asp

Well, to end this posting, I feel I have to give you my Grandmother's recipe for her Cornbread Dressing!

Minnie Florence Ogg was a farmer's wife and could bake like an angel! Enjoy!

Minnie Florence's Cornbread Dressing

2 cups chopped onion

1 cup diced celery

1 cup butter

8 cups cubed white bread

12 cups crumbled cornbread

bacon drippings

1/2 cup chopped parsley

2 large eggs, beaten

2 teaspoons salt

1 teaspoon dried sage, crushed

1/2 teaspoon pepper

Saute the onion and celery in the butter until both are tender and soft. Do not brown. In a large bowl, blend the breads, parsley and seasonings. Beat the eggs with the cool bacon drippings, and stir into the bread mixture. Add the celery, onion and butter , mix well. Put into a well buttered casserole and bake

in a 350 degree oven until golden brown on top.

Christmas is coming!

2011-11-05T20:44:00.005-05:00

It is hard for me to realize that in about 50 days, Christmas will be here! Where has the year gone? There was a time when I had my Christmas shopping done before Thanksgiving. That hasn’t happened in years! But, there are those who are working overtime to produce all sorts of “stuff” on which you might spend your hard earned money!

The following is from an email I received from an old friend. I contacted Jack to ask if he was the author, or if not, did he know who did write it. So far, all I know is it is from an unknown writer. But I can also tell you he/she makes some very good points and has some excellent ideas. Read and see what you think.....

“As the holidays approach, the giant Asian factories are kicking into high gear to provide Americans with monstrous piles of cheaply produced goods -- merchandise that has been produced at the expense of American labor.

This year should be different. This year Americans should give the gift of genuine concern for other Americans. There is no longer an excuse that, at gift giving time, nothing can be found that is produced by American hands.

Yep, there is! It's time to think outside the box, people. Who says a gift needs to fit in a shirt box, wrapped in Chinese produced wrapping paper?

Everyone -- yes EVERYONE gets their hair cut. How about gift certificate from your local American hair salon or barber? Gym membership? It's appropriate for all ages who are thinking about some health improvement.
Who wouldn't appreciate getting their car detailed? Small, American owned detail shops and car washes would love to sell you a gift certificate or a book of gift certificates.
Are you one of those extravagant givers who think nothing of plunking down the Benjamins on a Chinese made flat-screen? Perhaps that grateful gift receiver would like his driveway sealed, or lawn mowed for the summer, or driveway plowed all winter, or games at the local golf course.
There are a bazillion owner-run restaurants -- all offering gift certificates. And, if your intended isn't the fancy eatery sort, what about a half dozen breakfasts at the local breakfast joint.

Remember folks, this isn't about big National chains --this is about supporting your home town Americans with their financial lives on the line to keep their doors open.
How many people couldn't use an oil change for their car, truck or motorcycle, done at a shop run by the American working guy?
Thinking about a heartfelt gift for mom? Mom would LOVE the services of a local cleaning lady for a day.
My computer could use a tune-up, and I KNOW I can find some young guy who is struggling to get his repair business up and running.
OK, you were looking for something more personal. Local crafts people spin their own wool and knit them into scarves. They make jewelry, and pottery and beautiful wooden boxes.
Plan your holiday outings at local, owner operated restaurants and leave your server a nice tip. And, how about going out to see a play or ballet at your hometown theatre? Musicians need love too, so find a venue showcasing local bands.
Honestly, people, do you REALLY need to buy another ten thousand Chinese lights for the house? When you buy a five dollar string of lights, about fifty cents stays in the community. If you have those kinds of bucks to burn, leave the mailman, trash guy or babysitter a nice BIG TIP! You see, Christmas is no longer about draining American pockets so that China can build another glittering city. Christmas is now about caring about US, encouraging American small businesses to keep plugging away to follow their dreams. And, when we care about other Americans, we care about our communities, and the benefits come back to us in ways we couldn't imagine.
THIS should be the new American Christmas tradition.
This is a revolution of caring about each other, and isn't that what Christmas is about?
And lastly a New Years Resolution: Support Green Energy. Well, Green and Energy. --- Keep the green in your wallet and save yourself a lot of "real" energy in 2012 because we need both, to defeat our energy and treasure sapping government.
God Bless You and God Bless America!"

Well said, whoever you are! Now, readers, wherever you live….there are hard working Americans in small individually owned businesses all over our beautiful country! Seek them out. There are amazing gifts out there for those you love.

May I suggest a few of my favorite places to shop and dine? All are locally owned by outstanding Americans and I recommend them to you without reservation!
ARTichokes Gallery, Leawood, KS for excellent art work, jewelry, pottery, etc.
Molly's Table Restaurant and Catering, Paola, KS for gift certificates for dining and catering
Jasper's Restaurant, Kansas City, MO for award winnng Italian food
The Tortoise Gallery, Paola, KS for paintings,jewelry and pottery
and of course....
Somerset Ridge Vineyard and Winery, Somerset, KS for award winning wines and wine related gifts
Happy Shopping!

2011-11-03T14:30:00.000-05:00

My dear friends, Becky Pashia and Laurie Barling of ARTichokes, are holding their annual Ladies Night Out

on Tuesday evening November 8th! Last year I found several important gifts for friends while strolling around the gallery. It is a great opportunity to buy one of a kind works of art for those special friends and family members.

I know many of the artist's who will have their work there that evening, it is going to fun! Maybe I will see you there?

I would like to take this opportunity to invite you to return to ARTichokes on Friday, December 16th for the opening celebration for David Gross and me and our show of paintings! David and I are looking forward to a great evening...lots of Christmas Cheer, lots of friends, lots of fun! ....I want you there!

I am painting like a wild woman for this show....

I have set my goal pretty high and I am determined to reach it.

So, by December 16th, I will be ready to have a party!

As for David....he is plodding along at his own pace, he is calm,

he is in control, he is painting amazing things! Seems unfair, doesn't it!

I think it is going to be a good show....please come!

I will be blogging about the show as we get closer to December,

but I know how busy the Holiday Season gets....

so mark your calendars now....I'd love to see you there!

2011-10-31T19:55:00.000-05:00

My friends feel that if I should happen to hit PowerBall, I would be on the next plane to Italy. I am afraid they are absolutely correct! I might call my kids to see if anyone else could have their bags packed and be at the airport before the flight left the ground....or maybe I would just call them from Lake Como. My passport is good until October, 2012, so I must remember to have it updated....

you just never know when PowerBall might hit! I need to be prepared!

There has been sad news from Italy..."Italians open investigation into flooding of Cinque Terre

An investigation has been opened in Italy into whether floods that devastated a World Heritage-listed coastline were the fault of official negligence and illegal building."Sort of sounds like New Orleans, doesn't it?
The headlines have been..."Villages all but wiped out as storms batter Italy's 'Cinque Terre' " and
"Five people have been killed and another six are missing after storms and torrential rain caused extensive floods in northern Italy."
Five fishing villages nestled into the steep coastline of the Ligurian Riviera make up the Cinque Terre, a UNESCO World Heritage Site. The best way to discover the Cinque Terre is on foot. As you walk along ancient walking trails clinging to the steep cliffs, you are amazed at the terraced vineyards and enjoy the tranquillity of the pine and chestnut forests of the Cinque Terre National Park.

Known as Italy’s “Flower Riviera” the Ligurian Riviera is a delight for all the senses. Waves crash below coastal footpaths, wild flowers and vineyards surround you, the smell of fresh coffee tempts you into local cafes. The five fishing villages of the Cinque Terre have remained almost untouched by modern developments and are an idyllic walking escape. Until the last few days.....

Vernazza,before the mudslides

The 5 villages are Monterosso, Vernazza, Cornilia, Manarola and Riomaggiore. Today, Rick Steve's, noted travel expert, reports "Flash flooding, triggered by unusually heavy rain, ripped through Italy's Liguria region and inflicted serious damage on the Cinque Terre towns of Monterosso and Vernazza. In these towns, flooding was accompanied by landslides, filling streets with rocks, mud and debris up to 12 feet deep.
Along Vernazza's main street, the ground floors of buildings are still completely buried, and the harbor is filled with mud and rocks. Several fatalities have been reported, and a few people are still missing."
I have a feeling the people of Cinque Terre will bring their home back to normal as quickly as possible. They have the upcoming winter months to prepare for next springs tourist season. As tough as that job may seem, the Italians are tougher. During World War II, many young men from the Cinque Terre fought for the resistance against the fascist regime of Benito Mussolini, and the subsequent Nazi German occupation of Italy. Not all Italians had that fighting spirit, unfortunately. But the men of Cinque Terre most certainly did.
I certainly hope the smell of the sea rising up the steep cliffs with vineyards clinging to their sides, the aroma of herbs growing wild and the scent of flowers ornamenting the narrow shelves will return. The vineyards and olive groves were everywhere on the hills, let's hope wine and olive oil will be present on the tables once again.. When it is time to go to the table, the fragrance of the typical Pesto sauce, fried fish and anchovies, vegetable casseroles and fish with aromatic fillings is so enticing, all you want to do is enjoy your food
while sitting perched on the terraces overlooking the beautiful seascape of the famous Gulf of Levanto, La Spezia and Portovenere
Some of the most famous foods of Cinque Terre that you will remember forever are the dry wine (d.o.c.), simply called Cinque Terre ;Sciacchetrà, rare and vintage strong sweet wine, made from dried grapes ; the pesto sauce of the region; salted anchovies in Monterosso olive oil ;all of the many fish specialities and of course, last but not least, Limoncino, a liqueur made from lemons (lemons are celebrated during the Feast of Lemon on Pentecost)

Limoncino, also known as Limoncello in other regions of Italy.

The lemons are organically produced,picked early in the season, selecting only the best fruit from the venerable lemon grove to ensure a high essential oil content.
BURANCO Limoncino is made the way it always has been in Monterosso. Wafer-thin yellow lemon skins are peeled by hand and combined with alcohol and sugar. Its flavours and aromas speak of fruit slowly matured on the bough in sun-drenched lemon groves.

I think it is only fair that we all go buy a bottle ot two to help the people of Monterosso get back on their feet. Besides, I love to cook with it! You can make......
Limoncino Cheesecake Squares

12 to 16 servings

Nonstick cooking spray
8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
3 tablespoons grated lemon zest
1 (12-ounce) container fresh whole milk ricotta, drained, at room temperature
2 (8-ounce) packages cream cheese, at room temperature
1 1/4 cups sugar1/2 cup limoncino
2 teaspoons vanilla extract4 large eggs, at room temperature

Directions:
Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray.
Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.
Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold).
Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve.
Remember, we are eating this cheesecake for Cinque Terre! Al kidding aside, Cinque Terre is an unbelievable spot on this globe. Let's hope they can come back and thrill the world travelers with there beautiful vistas once again.
Lift a small glass of Limoncino in a toast to Cinque Terre! Cin Cin!

2011-10-31T13:00:00.001-05:00

From my friends in Miami County, Kansas

Nancy Sims-West
of the Tortoise Gallery

TORTOISE GALLERY
OF FINE ART and ESPRESSO BAR
5 W. Wea St., Paola, KS 66071 ·

Phone 1 913.294.4455

Less than two months to Christmas! We are here to help with all your gift-giving. We have jewelry, pottery, and blown glass items, in prices and styles for almost any budget and taste, with prices starting at $12. Give one-of-a-kind gifts to everyone on your list.

Next Saturday, November 5, is our Holiday Gift Bazaar featuring specially-designed gift baskets and custom orders, as well as our beautiful jewelry, pottery, glass, photography, and paintings. Many of our artists will be in the gallery throughout the day to tell you about their art and to take your orders for custom-designed items. Come shop and relax with a delicious drink. Drawings for discounts and free items at 9:00, 11:00, 3:00, 5:00, and 7:00.

We hope to see you next Saturday!

The Tortoise crew

A personal recommendation from me....check out the paintings by David Gross and the jewelry by Cindy Allison, Anna Herrara, and Nancy Forbis! What wonderful gifts!

While you are in Paola, just across the street to the east of the Tortoise, stands the now famous Molly's Table. The food is excellent....what more can I say? Plenty! Try one of Donna's soups! The Chicken Tortilla is outstanding! I have actually thought about it in the middle of the night! The sandwiches, hamburgers, salads and quiches are absolutely delicious! And if you are lucky enough to get there early for lunch, you might be able to get a piece of coconut cream pie! It has quickly become a very hot item on the menu!

Don't forget to check out the beautiful paintings hanging on Donna's antique brick walls. They are by painter Jean Cook, a well

known Miami County artist.
117 South Pearl Street, Paola, KS 66071-1754

(913) 294-2210 Hours: Sun Closed; Mon-Sat 8am–2pm

So, while you are so close to Somerset Ridge Vineyard and Winery, it would be a crime to not visit us! The vineyard is about 4.5 miles due east of Paola. The new Crimson Cabernet is fabulous, and the Avalon is heavenly. Dennis Reynolds, owner , is an excellent winemaker. I can honestly say, he is a perfectionist when it comes to making wine!
It is a little early to know what the weather is going to be next weekend, but with these fun places to visit, who cares! They are forecasting the temperature to be around 70! So, head to Miami County while this beautiful time of year is hanging on! See you there!

2011-10-30T18:41:00.001-05:00

Many years ago, I took up the challenge of learning how to make the perfect bowl of German Goulash Soup. My husband had eaten it in many of the little restaurants along the Rhine River and wanted to have it at home. Today, that would not be a problem....but in 1970 there was no such thing as the internet and a visit to the library was a big disappointment....only one German cookbook and it did not include a recipe for Goulash Soup! It was described to me as "a rich beefy broth that was sort of red in color" and it had cubes of both beef and potatoes, onions, green bell peppers and sliced mushrooms in it. The word goulash told me the "sort of red" was due to paprika, but was it sweet, hot or smoked? We ate a lot of Goulash Soup that did not hit the mark before finally, one evening I had that "Eureka!" moment! I had conqured the recipe...... Even after all of these years, it is still one of my favorite soups. Now that you can google the recipe and find hundreds of them....I find that recipe from 1970 is still the best. This fall weather makes me want a big pot of this soup on my stove top. There is nothing like it. Add a buttery pretzel slathered with more butter and a glass of Somerset Ridge Ruby Red Wine and you are in for one great meal! Enjoy!

Goulash Soup...or in German, Gulaschuppe

2 tablespoons olive oil
2 cups chopped onion
2 tablespoons minced garlic
3 bell peppers, diced
3 tablespoons tomato paste
2 pounds beef chuck, diced into 1/2 inch cubes
1/2 teaspoon caraway seeds
2 tablespoons paprika, sweet
6 cups beef stock
1 cup Somerset Ridge Ruby Red Wine
1 tablespoon lemon juice
2 cups peeled potatoes cut into 1/2"cubes
8 ounces sliced mushrooms
Sea Salt and freshly ground black pepper

Heat the olive oil in a large pot, brown the beef cubes, then remove from skillet, set aside. Next, saute the onions until they are tranlucent. Add the minced garlic, diced bell peppers, and the tomato paste. Cook while stirring for 10 minutes.
Add the browned cubed beef and juice that has accumulated , caraway seeds, paprika, beef stock, wine and lemon juice. Bring to a boil, reduce heat and simmer gently for 1 1/4 hours.
Add the cubed potatoes and the sliced mushrooms and continue simmering until the meat and the potatoes are tender. Season with sea salt and pepper to taste. You may also add more paprika and caraway if you wish. If liquid is evaporating too quickly, add additional beef broth and cover while simmering. Typical of most soups, it will be better the next day!
8 servings

Hot Buttered Pretzels

This is a King Arthur Flour recipe, not truly authentic German, but still very good.

2 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 teaspoon sugar

2 1/4 teaspoons regular instant yeast
7/8 to 1 cup warm water*
Topping
1/2 cup warm water
2 tablespoons baking soda
coarse, kosher or pretzel salt
3 tablespoons unsalted butter, melted
*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.
Food processor method: Place the flour, salt, sugar and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds. Add the water, and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. Process a further 45 seconds. Place a handful of flour in a bowl, scoop the slack dough into the bowl, and shape the dough into a ball, coating it with the flour. Transfer the dough to a plastic bag, close the bag loosely, leaving room for the dough to expand, and let it rest at room temperature for 30 minutes.
Bread machine method: Place all of the dough ingredients into the pan of your bread machine, program the machine for Dough or Manual, and press Start. Allow the dough to proceed through its kneading cycle (no need to let it rise), then cancel the machine, flour the dough, and give it a rest in a plastic bag, as instructed above.
Manual/Mixer Method: Place all of the dough ingredients into a bowl, and beat till well-combined. Knead the dough, by hand or machine, for about 5 minutes, till it's soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes.
Preheat your oven to 500°F. Prepare two baking sheets by spraying them with vegetable oil spray, or lining them with parchment paper.
Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl. Make sure the baking soda is thoroughly dissolved; if it isn't, it'll make your pretzels splotchy.
Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel, as illustrated. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
Bake the pretzels for 8 to 9 minutes, or until they're golden brown, reversing the baking sheets halfway through.
Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave. Yield: 8 pretzels.

Grab a bowl of soup, a pretzel and butter, a glass of wine....you are in for a treat! Does it seem strange for a woman of Scottish/Italian heritage to be such a big fan of German food?

2011-10-25T09:59:00.000-05:00

What's your opinion? Does a 70 year old woman still have a chance of growing into a person she would like to be? Is she still going to frustrate her children everyday? Is she ever going to be a size 10? Can she make a living on her own with her paintings, and not have to rely on a really questionable Social Security system?

Bette Davis knew what she was talking about when she declared old age is no place for sissies! Your body begins to fall apart at 40, starting with your vision, At 50, your stomach suddenly cannot abide such foolishness as pizza at midnight. Oh, and yes, at 50, the boobs loose all sense of direction....what used to be up, is suddenly down!

At 60, your children begin to question your every move. I have always imagined the phone connections between my kids as glowing red and vibrating with panic. "She did WHAT!"....How soon will they take the car keys from me?

Now, at 70, I can readily admit to making some bad decisions in my life, and trust me, I've paid for them. But when you are searching for the person you want to be, there a millions of choices, and no one...I repeat NO ONE, can make all the right choices.

When it comes to intelligence, I truly believe I am not an idiot. After all, could an idiot raise 3 perfect children? I have a 7 year old grandson who, by the age of 10, will probably know more than I will ever know! Fair? Maybe not, but I'm the one who was put on this earth in 1941 so I could be a teenager in the 50s! As far as I am concerned, I'm the winner. Today's children may have all sorts of electronic things, their world may include flying to far off foreign countries, they may have vocabularies that include words that I have to look up in the dictionary.... but I had safe streets when walking home from a football game on a crisp October evening. There was Rock'n Roll music that we played on the jukebox that everyone could hear...no personal head phones needed. We had cool cars like the 57 Chevy, the Plymouth Fury, the Ford convertible. Frivolous? Probably, but on the other hand, we had teachers who cared, not just union members who are there for the paycheck. We had Mom waiting for us when we came home from school. We had youth groups at church where we spent every Sunday evening. We had a great life!

Yes, I am happy with the time and the manner in which I was raised. It is today that has me floundering. It seems like I am constantly making clumsy attempts to regain my balance. Maybe it is because I have the body of an old woman and the mind of a child....that has been insinuated by subtle and artful means!

But for now, Tuesday, October 25, 2011, I am going to paint, I am going to cook. And, I am going to think about Arch. He would have celebrated his 85th birthday today. Happy Birthday, Sweetie!

A break from Sauces!

2011-10-24T21:42:00.001-05:00

Did I tell you I went to Machu Picchu? I wish I could tell you it was the real one in the Andes in southern Peru…but alas, it was the new restaurant in Raleigh, North Carolina! While visiting Ann and Bruce (sister and brother-in-law) a review of the restaurant was in the newspaper and within an hour, we were on our way. It is in a strip center; very average looking from the parking lot. As you enter, you notice the giant mural of Machu Picchu. It is such a breath taking wonder, literally. It is a pre-Columbian 15th-century Inca site located 2,430 metres (7,970 ft) above sea level.[1][2] It is situated on a mountain ridge above the Urubamba Valley in Peru. It was so nice to sit and breathe comfortably in Raleigh and yet experience part of the culture. Not one of the 6 of us had a clue what we were in for….we just knew we were game for something new.

One look at the menu and I was lost! Fortunately, our server was excellent. Each question was answered politely and patiently…and we had many! There were many unfamiliar words and terms on the menu….from beverages, specials, ingredients, desserts! After much humming and hawing, we each chose a different menu item so we could try as many things as possible. The menu consists of a collection of signature Peruvian dishes as well as Nouveau Andean dishes to cater to the Raleigh Community. We all agreed the outstanding dish was Tacu Tacu con Apanado de Carne de Puerco a combination of fried Peruvian Canario beans, rice and specialty Aji sauce, served with breaded pork and salsa criolla (thin slices of red onions and spices) and Extra Virgin Oil! The plate of food was HUGE and DELICIOUS! To see the complete menu, go to

http://machupicchuperuviancuisine.com/menu.html and click on “our menu”.

Chef Gloria and her Side-Kick

Having been a chef in a major restaurant here in Kansas City, I know how important it is to come out into the dining room and meet your customers. I was amazed at the time Chef Gloria and her Sous Chef spent with us. I didn’t ask, but I am fairly sure they were a husband and wife team, both well versed in their menu and very willing to talk about it.
All together, the menu, the dining room, the service, the server, the chef and her sous chef, and of course, the food, made for a great afternoon. Okay, so it wasn’t the real Machu Picchu, but it was fun! And I didn’t have trouble with the altitude!
Peruvian cuisine is recognized around the world as one of the best in South America - try it and see what everyone is raving about. Here is a recipe for you, straight from Peru.
Anticuchos are a popular party food in South America, especially in Peru. The most traditional Peruvian anticuchos are made with beef heart, but they can also be made with chicken (anticuchos de pollo) or steak.

Anticuchos are seasoned with garlic, vinegar, cumin, and aji panca, a mild red chile pepper with a smoky flavor common in Peruvian cooking. You can often find dried aji panca or jarred aji panca paste in specialty stores or Latin food markets

Grilled Beef Anticuchos - Anticuchos de Carne

12 cloves of garlic
1 tablespoon cumin
1/4 cup mild chile pepper paste (aji panca, if available)
1/2 cup vinegar, divided
1 tablespoon salt
2 teaspoons freshly ground pepper
2-3 pounds steak (sirloin, tenderloin)
Wooden skewers

1.Cut beef into 2 inch chunks and place in a nonreactive bowl or dish.
2.Mash the garlic. Add a little water if necessary to make a paste.
3.Make the marinade: in a bowl, mix the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoon cumin, 1 tablespoon salt, and 2 teaspoons freshly ground pepper.
4.Pour the marinade over the beef and mix well. Marinade beef overnight in the refrigerator. If you are pressed for time, marinade beef for at least 1 hour at room temperature.
5.Prepare the grill. Place the beef onto the skewers (about 4 pieces of beef on each skewer).
6.Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar, and a pinch of cumin.
7.Grill the skewers for about 5 minutes on each side, or to desired doneness. Baste beef several times during cooking.
8.Serve with rice and corn on the cob.
Makes about 12 skewers.

So, after some research on line and a trip to the library, I have found a recipe for our favorite dish, Tacu Tacu con Apanado de Carne de Puerco, with a few changes, I suspect. There was no fried egg on the Tacu Tacu in Raleigh, but I think it sounds delicious!

Tacu Tacu con Apanado de Carne de Puerco
5 slices of bacon
1 medium onion, chopped
1 teaspoon chile powder or chile paste (or to taste)
1 1/2 cups cooked beans (canned are fine)
1 1/2 cups cooked rice
20-25 saltine crackers
4 pieces of very thin boneless pork steak
4 tablespoons butter
Vegetable oil for frying
2 bananas or plantains
4 eggs
1/3 cup of thinly sliced onion for garnish

Saute the bacon until crispy.
Remove bacon (save for another use), and use the bacon grease left in the pan to sauté the chopped onion with the chile powder (or chile paste), until soft and golden.
Stir in the beans and mash them with a wooden spoon until they are pretty well broken up. Add the rice and stir.
Cook, stirring, until the rice and beans are heated through. Remove from heat, let cool, and season with salt and pepper to taste.
Process the saltine crackers in a food processor to make fine crumbs. Set aside 1/2 cup of the crumbs for later use.
Sprinkle a layer of crumbs on a cutting board, and place a piece of pork over the crumbs. Sprinkle the steak with salt and pepper, and pound the steak with a meat pounder until flat and thin. Flip the steak over and sprinkle with salt and pepper. Repeat with the rest of the steaks.
Heat butter and 2 tablespoons of vegetable oil in a skillet until hot, then sauté steaks for 2 minutes on each side, or until desired doneness. Remove from heat and place steaks on a plate. Cover them with foil and keep them warm in a low temperature oven until ready to serve.
Cook the rice and bean panackes: Shape the cooled rice and bean mixture into 4 flattened, football-shaped patties. Press them into the remaining saltine cracker crumbs, covering both sides.
Using the same skillet that cooked the steaks (uncleaned), heat 2 - 3 tablespoons of oil. Add the patties (1 or 2 at a time if necessary) and cook, 2-3 minutes per side, until golden brown and crispy on the outside. Remove patties from heat and cover with foil to keep warm.
Peel the bananas and slice each in half crosswise. Slice each piece in half lengthwise, to make 8 pieces. In a clean skillet or pot, fry the banana (or plantain) slices in an inch of vegetable oil. Sprinkle with salt and set aside.
Assemble the tacu tacu: On each plate, place one of the rice and beans patties. Top it with a piece of steak. Place a slice of fried banana on each side of the plate.
In a large skillet, melt 2 tablespooons butter until hot. Crack the eggs into the skillet and fry for 3 to 4 minutes. Top each piece of steak with a fried egg.
Garnish with some thinly sliced onions and serve.
Serves 4.

I don't want to go all "Shirley McClain" on you, but I would love to go to the real Machu Picchu. I think I could really use a little spirituality.

Another sauce!

2011-10-24T11:29:00.000-05:00

It has been a while since I last posted a blog….much has happened here in my world, and I simply have not had the time or energy. But, things are calming down. This last weekend I volunteered to help with the release of the vineyard's new wine....Somerset Ridge Crimson Cabernet. It has quickly become the favorite of many! I am among them.

There was a family gathering here in Kansas City for the military funeral of my uncle, Colonel G P Vogt. The National Cemetery in Leavenworth, Kansas was absolutely beautiful with the hundreds of huge old trees gracing the hillsides in the 128 acre cemetery. The leaves are turning, but the grass is still very green. It was a wonderful afternoon of loving family and military pride, an overwhelming combination. My Uncle Pete was quite a character. We spent many hours laughing as we remembered and shared stories of him. It was wonderful having all of my cousins gathered once again.

I find it rather difficult to jump back into blogging after being away from it. The month of October has been a very busy time and it is difficult to figure to get my mind under control! I am usually not at a loss for words, but I am having a tough time deciding what to write about! I know I owe you another mother sauce recipe, so I suppose I should start there.

http://foodlorists.blogspot.com/2008/

So far we have covered Béchamel, based on milk, thickened with a white roux. and Espagnole, based on brown stock (usually veal), thickened with a brown roux. I hope you have tried them!

This time I want to tell you about Velouté, a sauce based on a white stock, thickened with a blonde roux. “Veh-loo-TAY” is a fancy French name for a white sauce that is stock based and thickened with a white roux.
The stock used is usually chicken, veal, or fish.

1 1/2 cups white stock (veal, chicken, or fish) - white stock just means the bones were not roasted
2 tablespoons unsalted butter
3 tablespoons flour
Salt & Pepper, to taste

Bring the stock to a simmer in a large saucepan.

In a separate saucepan, melt the butter over low heat (don't let it burn) and add the flour. Raise the heat to medium and stir the butter and flour together for about 2 minutes. You are making the roux. Take a good whiff and it should have a pleasant toasted smell.

Whisk the simmering stock into the roux and keep heating and whisking. When the stock begins to simmer again, turn down the heat to low and cook until the sauce thickens. A thin skin may form, just skim it away with your spoon. Depending on your stovetop, the sauce may take 5 - 10 minutes to get to your desired consistency.
Season with salt and pepper

From this basic sauce, you can now make the two most notable sauces that are based on velouté. They are Sauce Allemande and Sauce Supreme. I would like for you to try Sauce Allemande.

The Allemande Sauce (which is also sometimes called "German Sauce") is a finished sauce made by thickening a velouté with a mixture of egg yolks and heavy cream called a liaison
The Allemande sauce is sometimes mistakenly called Sauce Parisienne. Sauce Parisienne is similar, but it uses cream cheese instead of the egg-cream liaison, and so it is a different sauce altogether.

1 quart velouté
½ cup heavy cream
2 egg yolks
Kosher salt and freshly ground white pepper, to taste
Lemon juice, to taste

In a heavy-bottomed saucepan, heat the velouté over medium-high heat. Bring to a boil, then lower heat to a simmer and reduce for about 5 minutes or until the total volume has reduced by about a cup.
In a stainless steel or glass bowl, beat together the cream and egg yolks until smooth. This egg-cream mixture is your liaison.
(In the culinary arts, a liaison is a mixture of egg yolks and heavy cream that is used to thicken a sauce.)
Slowly add about a cup of the hot velouté into the liaison, whisking constantly so that the egg yolks don't curdle from the heat.
Now gradually whisk the warm liaison back into the velouté.
Bring the sauce back to a gentle simmer for just a moment, but don't let it boil.
Season to taste with Kosher salt, white pepper and lemon juice. Strain and serve right away.
Makes about 1 quart of Allemande Sauce.

2011-10-08T08:55:00.001-05:00

I am back home after a lovely week in North Carolina visiting my sister and her family. It was fun….and sooooo much food! I must post about our visit to Machu Picchu for lunch! No, not the ancient city in Peru, but the new restaurant in Raleigh. It was so interesting and good!....but that is for another day.....

Today is back to our Sauces….

Like any French mother sauce, Espagnole is not meant to be served as is. Rather, it's a base for any number of other, more complex sauces.

Why do you need to learn this?

As Americans, we don't think of "sauce" so much as we think of "gravy." But French mother sauces — including veloute, hollandaise, bechamel, and tomato — are the sauces from which all other sauces are derived.
Today, I’m going to tell you about Espagnole, or Spanish Sauce. The French have a strange way of looking at things, for instance, it is said they named this sauce Espagnole, not because it is Spanish in flavor, but rather because of its color….go figure!

No matter what it is called, it is an important sauce to have in your book of tricks.

Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux. Okay, backing up a bit….what is a mirapoix? Simple.

In French cuisine, a Mirepoix (French pronunciation: [miʁpwa]) is a combination of onions, carrots, and celery (either common pascal celery or celeriac). Mirepoix, either raw, roasted or sautéed with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces. The three ingredients are commonly referred to as aromatics.

Similar combinations of vegetables are known as (holy) trinity in Creole cooking, refogado in Portuguese, soffritto in Italian, sofrito in Spanish and Suppengrün (soup green(s)) in Germany.

Basic Espagnole Sauce with Variations (Brown Sauce)

Sachet:
1/2 bay leaf
2 parsley stems (no leaves)
1/8 teaspoon dried thyme leaves
1 clove garlic
1 piece of cheesecloth, cut into a 6-inch square
1 piece of butcher's twine, cut 12 inches long

Sauce:
1 small onion, peeled
1 carrot, peeled
1 stalk celery
1 clove garlic
1/2 cup butter
1/2 cup all-purpose flour
2 tablespoons additional butter
6 cups beef stock or bouillon, room temperature
2 ounces tomato puree
1/8 teaspoon salt
1 1/8 teaspoon ground white pepper

1. To make sachet, place the bay leaf, parsley stems, thyme and garlic in the square of cheesecloth. Gather up the corners and twist together. Using just one end of the string, tie the sachet closed. The other end of the string (the long end) will be suspended from the handle of the saucepan.

2. Cut the onion, carrot and celery into medium (1/2-inch) dice. Set aside. Mince garlic.

3. Heat the 1/2 cup butter in small saucepan until hot. Whisk in the flour (to a paste consistency) and cook over medium heat, stirring constantly, for 5 to 6 minutes until mixture (roux) bubbles, turns light brown in color and has a nutty aroma. This is called a dark roux. Set aside.

4. Place the remaining 2 tablespoons butter in heavy, 4-quart stockpot over medium heat.

5. Add the onion, carrot and celery. Sauté the vegetables, stirring often, for about 5 to 6 minutes or until well browned. Add minced garlic and sauté another 1 to 2 minutes.

6. Add the cooked roux to the vegetables, stirring to combine.

7. Gradually, pour in the brown stock and then the tomato puree.

8. Tie the pre-made sachet to one handle of the stockpot, letting it dangle in the liquid.

9. Bring to a boil, skimming off any impurities from the surface, as needed.

10. Reduce heat and simmer, uncovered, for about 2 hours, skimming the surface occasionally, until the sauce is reduced to about 1 quart.

11. Untie sachet. Then pour sauce (and sachet) into a fine strainer or china cap lined with cheesecloth. Use a ladle or spoon to gently press any remaining vegetables through the strainer. Discard the sachet.

12. Season to taste with salt and white pepper, if desired.

13. Set over a double boiler filled with warm water until ready to serve. Or cool completely, then cover and store in the refrigerator in an airtight container for up to I week. Sauce may also be frozen for up to 3 months.

Makes about 1 quart.

Variations:

Demi-glace: A '"brown stock" is simply a stock made with roasted bones, rather than bones that have only been rinsed and/or blanched prior to use. To make a brown stock, you can use roasted beef or veal bones or roasted chicken bones. In this recipe, we are calling for a brown stock made with roasted beef bones (see Basic Beef Stock). Place 4 cups Brown Stock and 4 cups Brown Sauce/Sauce Espagnole in a heavy, I-quart saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer, uncovered, for 15 to 20 minutes or until the sauce is reduced by one-half. Remove from heat. Pour sauce through a fine strainer or china cap lined with cheesecloth. Allow to cool completely. Then cover and store n the refrigerator in an airtight container for up to 1 week. Sauce may also be frozen for up to 3 months. Makes 1 quart

Bordelaise Sauce: Place 1 cup red wine, 2 minced shallots, 1/4 teaspoon crushed black Peppercorns pinch of thyme and 1/2 bay leaf in a saucepan. Bring to a boil and then reduce to medium heat. Cook for about 33 minutes or until reduced by three-fourths. Add 1 quart Demi-glace (see above) and simmer for 15 to 20 minutes. Remove from heat and strain through a line strainer (or cheesecloth). Cut 2 tablespoons butter into small pieces and drop them, one at a time, into the sauce while stirring constantly to combine. Serve immediately. Makes about 4 cups.

Madeira Sauce: Place 1 quart Demi-glace (see above) in a heavy saucepan over medium heat. Cook for 30 to 45 minutes until reduced to 1/2 cup. Add 1/4 cup Madeira Wine, stirring to combine. Serve immediately. Makes about 4 cups.

Mushroom Sauce: Melt 1 tablespoon butter in a heavy saute pan over moderate heat. Add 1 minced shallot and saute for 2 to 3 minutes until translucent. Add 1/2 pound sliced mushrooms and continue sauteing until brown. Add 1 quart Demi-glace (see above) and simmer for about 10 minutes. Add 1 tablespoon dry sherry and 1 teaspoon lemon juice. Serve immediately. Makes about 4 cups.

Here is a good recipe, using the Espagnole Sauce

Beef Tenderloin with Mushrooms and Espagnole Sauce

Yield: Makes 10 servings
2 (2 1/2-lb) pieces trimmed center-cut beef tenderloin roast

1 tablespoon kosher salt
2 teaspoons black pepper

3 tablespoons vegetable oil
3 tablespoons unsalted butter
1 1/2 lb small fresh cremini mushrooms, cut into 1/2-inch wedges
1/2 cup medium-dry Sherry
2 2/3 cups espagnole sauce

Special equipment: an instant-read thermometer

Put oven rack in middle position and preheat oven to 425°F.

Remove any strings from beef if tied, then pat beef dry and sprinkle with kosher salt and pepper. Heat oil in a deep 12-inch heavy skillet over high heat until just smoking, then sear beef 1 piece at a time, turning with tongs, until well browned, about 5 minutes each. (If beef tenderloin pieces are too long to fit into skillet, halve each crosswise, then brown 2 pieces at a time.) Transfer beef to an 18- by 12-inch flameproof roasting pan, reserving skillet.

Roast beef in oven until thermometer inserted diagonally 2 inches into center of each piece registers 120°F, 20 to 25 minutes. Transfer beef to a cutting board, reserving roasting pan, and let stand, loosely covered with foil, 25 minutes. (Beef will continue to cook as it stands, reaching 130°F for medium-rare.)

While beef roasts, heat butter in skillet over moderately high heat until foam subsides, then reduce heat to moderate and cook mushrooms, stirring, until liquid they give off is evaporated and mushrooms are pale golden, 8 to 10 minutes. Remove from heat.

While beef stands, straddle roasting pan across 2 burners, then add Sherry and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add Sherry mixture and espagnole sauce to mushrooms and cook over moderate heat, stirring, until warm. Cover skillet and remove from heat.

Cut off and discard strings from beef and cut meat crosswise into 10 or 20 slices. Pour any juices on cutting board into sauce and heat over moderate heat, stirring, until hot.

Serve beef with sauce.

The French Way........

2011-09-22T23:48:00.000-05:00

When I decided I wanted to cook for a living, I knew I had to master some very important things….and my number one mission was sauces. I spent years learning the art of Northern Italian cooking, but not until I had mastered the art of French sauces.

I took Julia Child’s Mastering the Art of French Cooking to the kitchen and started cooking. It wasn’t like Julie and Julia….far from it! It was me spending a great deal driving back and forth between home and the grocery store….I must have gone through a thousand pounds of butter! I started studying everything I could find on French sauces. You need to realize this was a long time before Al Gore invented the internet! It was all at the library.

In the 19th century, the chef Antonin Carême classified sauces into four families, each of which was based on a mother sauce (also called grandes sauces). Carême's four mother sauces were:

• Béchamel, based on milk, thickened with a white roux.

• Espagnole, based on brown stock (usually veal), thickened with a brown roux.

• Velouté, based on a white stock, thickened with a blonde roux.

• Allemande, based on velouté sauce, is thickened with egg yolks and heavy cream.

In the early 20th century, the chef Auguste Escoffier updated this classification to five mother sauces. They are:

Sauce Béchamel, milk based sauce, thickened with a white roux.
Sauce Velouté, white stock based sauce, thickened with a roux or a liaison.
Sauce Tomate, tomato based sauce, thickened with a roux.

Sauce Espagnole, a fortified brown veal stock sauce.
Sauce Hollandaise, an emulsion of egg yolk, butter and lemon juice. (traditionally a reduction of pepper corns white vinegar and a bay leaf is used in place of lemon juice)

These 5 sauces are the base for many other sauces, referred to as “small sauces”,simply by incorporating additional ingredients. Bechamel can become Mornay Sauce with the addition of cheese, traditionally Gruyere.

With so many people watching their weight and what they eat, sauces and gravies are far less important today. Sad, but true. But I think everyone who cooks should know how to make the 5 mother sauces. You won’t make them every day, not even weekly. But there are special occasions, holidays that simply call for a more elaborate menu. A sauce can make an ordinary plate of food an exciting meal!

So, here it is, almost Fall. Cooler weather is here, you are thinking about warm, satisfying food and looking forward to being back in the kitchen. Now is the time to develop your sauces! Today I am going to cover Bechamel. I hope you decide to try your hand at sauces….they are amazing.

Bechamel….it used to be prepared in most homes on a regular basis, only we called it “White Sauce” Have you every tasted a spoonful of Bechamel? I think it is heavenly. With just a small amount of freshly grated nutmeg (none of that stuff in the spice shaker….I’m talking about you grating a dash from a whole nutmeg). If you haven’t, you simply must.

Here is the basic recipe, makes approximately 4 cups of sauce.

Bechamel Sauce
5 tablespoons butter
4 tablespoons all-purpose flour
4 cups whole milk
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg

In a large saucepan over medium heat, melt the butter and whisk in the flour until it forms a smooth paste. Continue whisking, cook for about 2 minutes, and then gradually – 1/3 cup at a time - add the milk. Continue whisking and cook until the sauce is completely heated through, smooth, and thickened. Remove from the heat and season with the salt and nutmeg.
So, now that you have made the basic sauce, what do you do with it?

Let’s make Mornay Sauce….

Mornay Sauce is a classic cheese sauce made by enriching a standard Bechamel wiith Gruyère and Parmesan cheese.

Mornay is an ideal accompaniment for vegetables, pasta or fish. The Cheeses can be switched for Cheddar and it is the perfect cheese sauce for macaroni and cheese! It is one way to get the kids (and many adults!) to eat the dreaded broccoli! Here are the directions:

Mornay Sauce
1 quart prepared Beshamel Sauce
1 cup grated cheddar cheese
½ tsp mustard powder
1 Tbsp Worcestershire sauce
½ cup whole milk, hot

In a heavy-bottomed saucepan, heat the Béchamel to a simmer. Add the cheddar cheese and mustard powder and stir until the cheese has melted. Stir in the Worcestershire sauce. Remove from heat and adjust consistency with the hot milk if necessary. Serve right away.

Makes about 1 quart of Cheddar Cheese Sauce.

Here is my favorite Lasagna recipe….it is Bobby Flay’s. It is long and worth every extra ingredient and moment of your time. The Bechamel has cheese, making it a Mornay Sauce. I hope you love it!

Bobby Flay’s Lasagna

Bolognese Sauce:
4 tablespoons olive oil
3 pounds pork shanks (on the bone)
3 pounds beef shanks (on the bone)
Salt
Freshly ground black pepper
3/4 pound pancetta, finely diced
1 1/2 cups finely diced Spanish onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
4 whole garlic cloves
1 cup dry red wine
3 cups homemade beef or chicken stock
1 (15-ounce) can diced tomatoes and their juices
4 fresh thyme sprigs
3 sprigs fresh rosemary
6 sprigs flat-leaf parsley
1 cup tomato sauce, recipe follows
Chopped fresh parsley leaves
Chopped fresh basil leaves

Ricotta Mixture:
3 cups ricotta, strained in a cheesecloth lined strainer for at least 4 hours
2 large eggs
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh basil leaves
1/2 cup freshly grated Parmigiano-Reggiano
Salt
Freshly ground black pepper

Tomato Sauce:
3 tablespoons olive oil
1 large Spanish onion, finely diced
3 cloves garlic, coarsely chopped
1/2 teaspoon crushed red chili flakes
2 (28-ounce) cans crushed tomatoes
1 (15-ounce) can diced tomatoes
Salt and freshly ground black pepper
3 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh basil leaves

Bechamel (Mornay) Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 to 2 1/2 cups whole milk, heated
Pinch freshly grated nutmeg
Salt and freshly ground black pepper
3/4 cup grated fontina cheese
1/2 cup freshly grated Parmigiano-Reggiano

Assembly:
2 tablespoons unsalted butter
Bechamel Sauce
4 fresh sheets pasta, cooked for 2 to 3 minutes in boiling, salted water, drained or 1 pound lasagna noodles (cooked in boiling, salted water until slightly under al dente, about 5 minutes)
Ricotta mixture
Grated Parmigiano-Reggiano
Fresh basil leaves
Bolognese Sauce

For the Bolognese Sauce:

Preheat the oven to 350 degrees F. Heat the oil in a large Dutch oven over high heat.
Season the shanks on both sides with salt and pepper, place in the pan and cook until golden brown on both sides, about 4 minutes per side.
Remove the shanks to a plate. Remove fat from the pan. Add the pancetta to the pan and cook until golden brown. Remove pancetta with a slotted spoon to a plate lined with paper towels.
Add the onion, carrots, celery and garlic to the pan and cook until soft and lightly golden brown, 4 to 5 minutes.

Add the red wine, scrape the bottom of the pan and cook until completely reduced. Add the beef stock, diced tomatoes, thyme, rosemary and parsley and bring to a simmer. Add the shanks and 1/3 of the pancetta back to the pan, cover and transfer to the oven. Cook until the meat is tender and falling off the bone, about 2 hours.

Remove the shanks to a cutting board and when cool enough to handle, shred the meat into bite-size pieces and place in a bowl.

Strain the cooking liquid into a bowl. Place 3 cups of the cooking liquid into a large high-sided saute pan and bring to a boil over high heat. Cook until the liquid is reduced to about 3/4 cup. Add the shredded meat and the remaining cooked pancetta to the pan along with 1 cup of the tomato sauce, parsley and basil and stir to combine and just heat through.

For the Ricotta Mixture:

Stir together the ricotta, eggs, parsley, basil, cheese and salt and pepper in a bowl. Cover and refrigerate for at least 1 hour to allow flavors to meld.

For the Tomato Sauce:

Heat the oil in a large saute pan over medium-high heat, add the onions and cook until soft, 3 to 4 minutes. Add the garlic and red chili flakes and cook for 1 minute. Add the tomatoes, bring to boil, season with salt and pepper and cook until the sauce is reduced and thickened, about 25 to 30 minutes. Stir in the parsley and basil.

For the Bechamel (Mornay) Sauce:

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and let cook for about 2 minutes. Slowly whisk in 2 cups of the hot milk and continue whisking until the sauce is thickened and loses its raw flavor, about 5 to 7 minutes. Season the sauce with nutmeg, salt and pepper and whisk in the cheeses. If the sauce is too thick, whisk in some of the remaining milk.

For Assembly:

Preheat the oven to 375 degrees F.

Butter the bottom and sides of a 9 by 13-inch baking dish with the butter. Ladle a thin layer of bechamel evenly over the bottom of the pan. Place a layer of pasta dough, cut to fit the inside of the pan on top of the bechamel and top the pasta with the ricotta mixture and spread evenly. Spread a thin layer of bechamel over the ricotta, sprinkle with a few tablespoons of Parmesan and some basil leaves. Top with another layer of pasta and spread the meat mixture evenly over the top. Ladle an even layer of bechamel over the Bolognese mixture, sprinkle with a few tablespoons of Parmesan and some basil leaves. Place the final layer of pasta dough over the meat mixture and ladle the bechamel over the top to completely cover the pasta and sprinkle with 3 tablespoons of Parmesan.

Place the pan on a baking sheet and cover loosely with aluminum foil. Bake for 20 minutes. Reduce the heat to 350 degrees F, remove the foil and continue baking until the top is golden brown and the filling is bubbling, about 25 to 35 minutes longer. Remove from the oven and let rest 10 minutes before cutting. Cut into slices and top with some of the tomato sauce, more grated cheese and chopped parsley and basil.

See what I mean? LONG! And HEAVENLY!

2011-09-17T11:09:00.000-05:00

The "Nine Lives" Show at the Tortoise Gallery

I had so much fun at the opening of Nine Lives at the Tortoise Gallery! The gallery was packed with friends, art lovers and the wonderful people of Miami County.

Nancy Sims-West, owner of the Tortoise, had the gallery looking magical! She directed the hanging of the show and it was perfect, as was her own appearance. She topped off her black dress with a gorgeous necklace by Johnson County jewelry artist, Nancy Forbis.

The wine was from Somerset Ridge, the home of the Somerset Ridge Painters. The food was created by the painters! The painting behind the table is by JoAnne Carlton.

As I said, the food was prepared by the nine of us, and there was plenty of it! I made ham salad and it seems to have made several people very happy. I was asked for the secret to a perfect ham salad….and the answer was good ham, good mayonnaise, good dill pickles.

Here is a “sort of” recipe….ham salad is one of those things you just do, but I will try.

This is for Kristin and Matthew:

2 pounds baked ham, cubed, I use Farmland Foods
1 medium yellow onion, coarsely chopped
1 whole (2 halves) dill pickle, coarsely chopped. I use Claussen’s Kosher Dill Halves
2 ribs celery, coarsely chopped
½ to ¾ cup mayonnaise, I use Hellmann’s
Place the cubed ham in the food processor and pulse to chop, being careful to not over chop it, You don’t want ham paste! Pour ham into a large bowl. Place bowl of food processor back on its base, and put in the chopped onion, pickle and celery. Process to medium chop. (The size of the ham, onion, celery and pickle pieces is up to you. If you are making it for sandwiches, you may want it a finer chop. For a plated salad, larger bites are nicer. Mine was for spreading on crackers so I made it a medium fine chop.)
Put chopped onion mixture into large bowl with ham. Toss to mix well before adding mayonnaise. When adding mayonnaise, stir gently to blend well. Season with salt and pepper to taste. Your ham will determine how much salt you need. Adjust the amount of mayonnaise for your taste.
See? You didn’t need a recipe! It is just plain old home cooking!
Ada Koch’s Oatmeal Cookies were another big hit….and once again, good old home cooking! I will see if I can get her recipe for you. Stay tuned!

It was such a treat to meet Majo’s mother, Ana Herrera, who came from Louisiana for this event. Okay, so she came to visit Majo and Shawn, but I think her timing was perfect!

Majo with her mother, Ana Herrera

To close, I want to thank Jim and Inge, Jerry and Jodie, for coming to the show….aren’t old friends great? Jerry and Jodie had just returned from a trip to Scotland, landing back in Kansas City about 20 hours earlier! Now that is friendship! By the way, they agree with me on the subject of the traditional food of Scotland….pretty boring!

I wish I could have gotten photos of the crowd, but at 4' 11", I don't do well with a camera. You would be looking at pictures of people's backsides! So, I took most of the photographs before the doors opened at 6PM.

left: Floral...right: Alsace Autumn
my paintings

For those of you who could not make the opening celebration, the show will hang at the Tortoise for the next 4 weeks. If you are coming down to Paola to see it, let me know and I will meet you….we can do lunch at Molly’s!

2011-09-04T19:26:00.002-05:00

Yesterday I should have been in the studio, painting….
no doubt about it. Why wasn’t I?

Majo, Kansas City artist

Enjoying the music and
wine on the Veranda

Simple….BIG day at the winery! After a miserably long, hot summer, we have finally been given some absolutely lovely weather! Gorgeous blue sky, gentle breezes and 74 degrees! Glorious!

Cindy, Mistura Fina, and Stan Kessler

I was just going to drop by the vineyard and winery to take a few photographs and visit with Majo, my good friend and fellow Somerset Ridge Painter. As I pulled up in front of the winery there were cars parked everywhere! I instinctively knew I was going to work. I washed wine glasses, cleaned off the tables out on the lawn, washed more wine glasses, grabbed my camera and took some shots, washed more wine glasses. The afternoon flew by…..but no painting. But I sure had fun!

Cindy and Dennis, the owners, had arranged for some fabulous musicians to play on the veranda….Mistura Fina with Stan Kessler! Lots of Brazilian rhythm with a Bosa Nova/American Jazz approach! FUN! People took their wine out on to the veranda, or to the tables on the hillside; they brought picnic lunches or enjoyed the food items the winery has available in the tasting room. We had Frisbee players, Bocce ball enthusiasts, music lovers, cigar aficionados, art lovers….and even the 2 horses next door decided to entertain over along the fence. They actually posed for Majo to paint their portrait!

Big fans of the crowds at the vineyard

Yep, it was a good day at Somerset Ridge Vineyard and Winery! Not so good at the studio………..

2011-09-04T09:55:00.000-05:00

Did you ever have one of those flashbacks brought on by an aroma, a smell? It is amazing how the mind works. Let me explain, NO! not how the mind works (particularly mine!) but rather how a smell sent me back, way back, into my childhood.

Those of you who have been reading my blog since the beginning, January 2009, know I’ve shared many memories and recipes from the Ogg Family Farm. My mother was the youngest of the 5 children of William Clyde and Minnie Florence Ogg of Ray County, Missouri. The farm had been in the family for 3 generations by the time I was born. I spent part of my summers visiting my aunt and uncle, Clarence and Zelma Ogg (don’t you just love the names!), and many holidays, particularly Memorial Day. Being an out of doors kind of girl, I loved to wander around the farm, climb on the tractor, run down to the fishing pond, and look for kittens in the barn. This morning I was transported to that barn, all because of a whiff of dried grasses. Many times I drive down country roads to get to Paola, where my studio space is located. Country roads are so much better than highways! Driving at 35 to 45 miles an hour as opposed to 70 to 75, gives me the chance to think about my painting; thinking about the canvas on my easel. That morning, little did I know that I was about to be transported back to the 1940s!

Here in Kansas, the fields are now dotted with hay bales. Food for the livestock during the coming winter months is an important part of farming. Huge fields are dedicated for just that purpose. As I was driving along with my windows down early that morning, my car was filled with the soft, summery smell of just mown dry grasses. That is when the barn filled my thoughts.
The barn was huge; it had a hay loft and I can still smell the combination of the dried hay and the hard packed Missouri dirt floor. As I shuffled through the hay that sifted down from the loft above, the laser-like beams of sunlight that streaked through the spaces in the walls, made the tiny particles of straw dust, dance and glisten. Of course, it played hell with anyone who had hay fever, but I was allergy free during those days!
Once inside the barn, I would stop and let my eyes adjust to the light, and listen for the soft mewing of the latest litter of kittens. It was heaven. The smell of that old barn will apparently stay with me forever. So will the memories.
After a day of wandering, I would wash up at the old pump on the back porch. I’m not sure how you can love an old pump, but I did. The water was always cold, crystal clear, and tasted better than any glass of water from the faucet back home in Columbia, Missouri! The fact that it was part of the world’s greatest screened in back porch might have something to do with it. Actually, I loved every nook and cranny of that farm house.
I certainly can’t share memories of the Ogg Family Farm without including some food memories. As I said, many holidays were spent there, with holiday foods! Old family recipes, such as my Grandmother Ogg’s Corn Bread Dressing come to mind….there was nothing like the food on the farm! Piping hot biscuits, homemade salt rising bread, fresh green beans slow cooked with country smoked ham and onions, Grandmother’s Chicken and Noodles, heavenly Hams, fresh from the farm’s smoke house, so big they barely fit in the oven! Wow….I miss the farm!
My favorite farm breakfast features corn! My Mom says they didn’t use Maple Syrup, but they did have a steady supply of Sorghum Molasses, her favorite. But for me, pure maple syrup drizzled over these buttered Corn Fritters and running over onto a big slice of fried Country Ham, suits me just fine!

Ray County Corn Fritters
1 egg
1/2 cup milk
12 ounces cooked corn
1 tablespoon vegetable oil
1 1/2 cups flour, unsifted
1 tablespoon baking powder
1 teaspoon salt
dash of pepper
oil or shortening for frying

1. Beat egg in a large bowl. Stir in milk, the corn and 1 tablespoon of oil. Add and beat in flour, baking powder, salt and pepper.
2. Drop in tablespoons of the mixture into deep or shallow hot oil (375 degrees). Fry until golden brown, 2-3 minutes on each side.
3. Drain on paper towels. Serve hot. If desired serve with butter and a healthy drizzle of syrup. (OH yes! I desire!) I might add some like a couple of fried eggs, over easy, and even hash browns with this breakfast. As for me, I just want the corn fritters and fried ham! (with butter and syrup, of course)

Lesson Learned: Childhood aroma memories can make you hungry!

An Invitation for you!

2011-09-02T08:02:00.008-05:00

The Somerset Ridge Painters
Photo by Shawn Johnson

The Somerset Ridge Painters

are pleased to invite you

to the opening of their new gallery show!

Please join us at The Tortoise Gallery on Friday, September 16th, 6 to 9 PM.

The Tortoise is located on the Historic Town Square, Paola, Kansas

The Somerset Ridge Painters
Audrey Benskin, Patsy Brown, JoAnne Carlton,
Winnie Davis, Kristin Goering, Maria Johnson,
Vicki Johnston, Ada Koch, and Kay Tucker

Harvest Day #1 is a done deal!

2011-08-28T17:04:00.001-05:00

Ada Koch working on her painting inspired by the vineyard

The winery at Somerset Ridge was
the place to be on Saturday!

As hard as it is for me to realize the grandchildren are all back in school, it is even harder to realize that Harvest Day #1, 2011 is a done deal! While I am “retired” from the vineyard, I am only ‘semi-retired’ from Harvest events. And I still bake their fresh rosemary shortbread for them, I don’t have much to do there anymore. But come Harvest Season, I can’t stay away. I have been enjoying harvest at the vineyard since 2001, and I love it!

Two "seasoned"pickers! The Vandenbergs know their grapes and their wine!

As usual, Dennis sent out an email stating the date and time, asking for volunteers to call or email immediately for a spot on the team of 80 pickers. Also as usual, the reservation list was full within 10 minutes! I actually talked to a woman who walked around with her blackberry in her hand waiting for the notice from Dennis! A spot on the picking team is considered to be a treasure!

The grapes that were harvested this time were the Traminette, an extremely prolific vine with white grapes galore. By the time the pickers had stripped the vines of their fruit, they were ready to eat, drink and have a party. That is just one of the things Cindy and Dennis Reynolds do well….throw a party!

Lunch is served!

Lunch was a joint effort, with Donna Nagle of Molly’s Table, taking the lead; all I did was make the dessert and find enough tomatoes for 80 people. Donna and her trusty side-kick, Patrick, served a wonderful meal. We have a tradition of executing menus typical of a wine producing country. The first harvest event each year has been Greek. We serve up cooling Greek Salads with Lemon Grilled Chicken, Pita Bread, Sliced Tomatoes, and for dessert, Lemon Sugar Cookies. The wine is a wonderful selection suggested by our own wine maker, Dennis. A chilled Chardonel, and Flyboy Red wines were perfect with the luncheon.

While we were sipping wine, enjoying the salad, Dennis and his crew were in the back of the winery, crushing the grapes that had been harvested just moments before. I love to stand a few feet away and watch them work This was always Arch’s favorite part of the harvest season. He became pretty proficient at tossing in the rice hulls that keep the grape must from packing solidly in the hoses leading from the crusher to the press….well, his favorite part right up there with drinking the wine!

Maria discusses her paintings with some of the pickers

This event had several additional features. Jeanne Mackay was there with her Tasteful Olive oils, Silpada was showing their new jewelry, Maria Johnson and Ada Koch were painting glorious paintings of the vineyard, and there was some wonderful live music on the veranda!

See what I mean? They know how to throw a wonderful party at Somerset Ridge Winery!

But don't mess with these two! Kelley and Holly take the wine business very seriously!

A day at the Market

2011-08-25T10:39:00.000-05:00

The Farmer’s Market right here in Overland Park may not be one of those 1000 year old markets in Sicily that I love so much, but it is a darned good market. During the summer months, when open air markets around America are bustling, lively centers with splashes of brilliant color and hundreds of happy people, Overland Park offers her residents a market that is every bit as fun and efficient.

Granted, several years ago the city had some problems with the management of the market, but from what I can tell, they seem to have ironed out those problems by changing the management team. Sadly, some of the old standby farmers who were always there with their vegetables and fruits, are no longer present., but I have met some of the newer vendors and they are every bit as nice and informative.

The Farmer’s Market here is open 2 days a week; Wednesdays and Saturdays. Saturday is by far a much busier day, so I chose Wednesday to go shopping, photo taking and generally introducing myself to the newer vendors. Beside that, I needed 50 locally grown, organic tomatoes to be part of our harvest luncheon for the pickers at the vineyard. I handled my shopping first and stashed them away in the car, then returned with my camera.

My first stop was Justin’s Produce. Justin is a young man who has a warm smile and seems to be quite the businessman! His slogan is “Bringing the freshest produces right to your door” Yes, Justin will deliver to you!

Justin’s Produce, founded in the summer of 2006, and has been a quality vendor to the Overland Park Farmer's Market since 2004. The various fruits and vegetables offered by Justin's Produce have several unique benefits to the consumer. The produce will help provide its customers with the freshest in fruits and vegetables, which are local to the Kansas City area when in season. At the beginning of each week Justin’s Produce will send out an e-mail, regarding the different produce that it has to offer for the week along with the prices. You may also call to acquire this or any other information you may need. If there is a specific item you are looking for feel free to ask and we can see about acquiring it for you. Now that is SERVICE!

On down the way, I met a delightful young couple, Brian and Monica Boutte of Spoon Creek Organic Farm in Gardner, Kansas, here in Johnson County. Brian explained his last name, Boutte, was Belgian. His Grandfather was a farmer, I suspect his father was a farmer, and Brian is a farmer, and has good reason to be proud of his heritage and his produce!

One of Brian and Monica’s selections was a small yellow tomato with a sign “Longkeeper Tomatoes, $3.00 per pound” ….of course I had to ask. Brian had me hold one of the little yellow-orange orbs and feel its weight and firmness. What I felt was an under-ripe tomato, but Monica explained they are ready to eat now, but when stored in a single layer in the basement, they will stay fresh and ready for your table for months! Wow! How cool is that?

My next stop was the booth of my good friends from The Tasteful Olive. The market is directly behind the Tasteful Olive shop, so they offer tastings of their oils and vinegars. The pairing of their wares and the farm fresh vegetables and fruits is a natural. One of my favorite foods this summer has been big juicy cantaloupe with a drizzle of the Olive’s Chocolate Balsamic (I can’t have gelato 3 meals a day!). And have you tried some of those cantaloupes that are the size of a watermelon? Delicious! I truly have not had a bad cantaloupe all summer. Yet another benefit of a hot summer along the Kansas and Missouri Rivers. Oh, and don't forget those amazing Missouri peaches....with Chocolate Balsamic!

Due to the heat, and my tomatoes in the car, I had to call it quits and head for home. It may have been a hot day, but it was a good day……until I went to the studio and did serious damage to not just one, but 2 paintings! Some days, I simply should not be allowed to pick up a paintbrush! In the words of David Gross…”Kay, what were you thinking?”…then he rolled his eyes. Damn, I hate it when he is right!

3rd Friday celebration at The Tasteful Olive!

2011-08-20T16:01:00.000-05:00

Hello again! I am back, probably for a week or so, then I will dive back into painting again, body and soul! Since my last posting, I have 2 new paintings, so I am going to keep up the pace to make my December goal.

I wanted to share last night’s Tasteful Olive event in downtown Overland Park. These 3rd Friday events are always so much fun. People are out for fun, food, music and friends! The shops are open, the restaurants are hoppin’, and trust me when I tell you, The Tasteful Olive was the place to be. Jeanne Mackay and her crew were on their game! They were giving the crowd the information on olive oil and vinegars as well as the opportunity to taste any or all of the heavenly oils and balsamics.

Cindy Reynolds and Kelly Bates of Somerset Ridge Winery were delighting the crowds with their wonderful wines, and once again, with knowledge of grapes and wine making. I must have heard Cindy talk about her wines at least 10,000 times, and she never fails to amaze me! Yes, I might be prejudice, but she teaches me something new every time I hear her!

Of course, I was there, too. I had my Italian Blood Orange Gelato, I had my Midwest Fresh Strawberry Sherbet, and I had my Mom’s Sugar Cookies with a Twist. It was a warm evening outside, so the guests at the Olive welcomed a cooling treat. I prepared for each of them, a mini sundae with a spoonful of the Fresh Strawberry Sherbet, made with the 18 year old traditional balsamic vinegar, along side a spoonful of the Blood Orange Olive oil Gelato, then I drizzled a little of the Chocolate Balsamic on top. It was a delight to watch the skeptical expressions turn into WOW!

So what turned my Mom’s Sugar Cookies in to Mom’s Sugar Cookies with a Twist? It was simple….a cup of Tasteful Olive’s Lemon (fused) Olive Oil replaced the cup of vegetable oil. A simple move that brought that already perfect cookie to a light, crispy, delicately lemon sugar cookie….a cookie you will crave time and time again.
Here is the recipe, just for you.

Mom’s Sugar Cookies with a Twist

1 cup softened butter (2 sticks)
1 cup Tasteful Olive’s Lemon (fused) Olive Oil ….remember, if you don’t live in the Kansas City area, you can order by calling the store 913-649-7900. Online ordering will be available in September, but until then, give them a call and they will ship their products to you.
1cup of granulated sugar
1 cup powdered sugar
1 teaspoon vanilla
3 ¾ cups flour

1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon freshly ground nutmeg

Cream the butter and the olive oil together until light and well blended. Add the two sugars and beat until light in color, truly creamy. Add the vanilla.

In a bowl, whisk the soda, salt, cream of tartar and nutmeg into the flour. Gradually add the flour mixture into the butter/sugar mixture, beating just until blended. One of the secrets of this cookie is to not over work the cookie dough. Treat it gently and you will reap the rewards!

Preheat the oven to 375 degrees.

Place about a cup of granulated sugar In a flat container, such as a pie pan. With a small ice cream dipper sprayed with non-stick oil spray, shape balls of cookie dough and drop them into the sugar. I usually make 10 at a time, to not overcrowd the pie plate.

With your fingers, press one ball into the sugar, lift from pan, and place sugared side up on ungreased cookie sheet.

Bake at 375 degrees for 10 to 12 minutes. Cookies should just begin to turn a delicate light brown around edge. Do not over bake.

Hints:
I use a 1 ¼” scoop to shape my cookies.
This size scoop gives you approximately 6 dozen cookies

The Tasteful Olive’s Persian Lime Olive Oil and their Blood Orange Olive Oil also make incredibly delicious cookies. You can tint the dough an appropriate color if you wish.

The recipes for my Fresh Strawberry Sherbet and Blood Orange Gelato are available on the Tasteful Olive’s webpage.

Go to http://www.thetastefulolive.com click on recipes, then desserts.

2011-08-10T21:07:00.000-05:00

Have you ever heard the Italian phrase

“Il Dolce Far Niente”?

No, it isn’t food, it doesn’t have anything to do with food, cooking or eating.

It also doesn’t have anything to do with painting.

So, you ask, what does it have to do with my blog?

That is easy to answer…..it doesn’t have anything to do with it.

You see, “Il Dolce Far Niente” simply means

the “Sweet Doing of Nothing.”

That is exactly what I am going to do for the next few weeks, nothing!

Nothing with my blog, that is.

I will be doing plenty of painting at the studio.

So, goodbye for now, I will return in a week or two, maybe three.

But for now, do me a favor and put a big circle around

September 16th!

There will be big celebration and opening of the

Somerset Ridge Painter's

show at the Tortoise Gallery!

ahhhhh....now for some

Il Dolce Far Niente!

Hot? Yes! Unbearable? No way!

2011-07-30T23:22:00.000-05:00

I cannot deal with the heat like I did when I was younger; I'm just saying I need to be cautious. But today was going to be so fun at Somerset RidgeVineyard and Winery, I threw caution to the wind and headed south to see what was happening. What I found was the hillside covered with the tables and red umbrellas surrounded by happy people! But there was an additional umbrella, one draped with beautiful scarves. There below it was the fabulous MaJo! Also known as my friend, Maria Johnson and one of Kansas City's most exciting artists, and a member of the Somerset Ridge Painters, MaJo had set up her easel and was surrounded by glorious paintings of the vineyard, wine bottles and glasses.

As I approached Maria's wonderful "studio", she was explaining why she couldn't sell the painting to the couple holding the colorful canvas. That was when I heard her saying "That one is very special. It is for my friend, Kay. It is of her husband." I knew exactly what was going to be the subject of that painting! I moved around behind the couple and sure enough, Maria had painted a bottle of Flyboy Red wine and a wine glass full of the deep red wine that was my flyboy's favorite. Arch has graced the label since Dennis Reynolds, the owner of Somerset Ridge and the amazing winemaker responsible for making Somerset the winner of the Jefferson Cup, created the wine in honor of Arch.

It was unbelievably wonderful; I could picture it on my wall, could hardly wait to get it home! But then I heard the lady explain that she really wanted to buy 2 of Maria's paintings and the Flyboy painting went so well with the other one she had chosen. Maria agreed to paint her another one, now, it would be ready in an hour! (I'm the painter who now has over 25 hours into my current canvas!)

The deal was struck, the couple went down the hill to the veranda to enjoy a bottle of chilled chardonel while Maria started their painting. As soon as they stepped away, a man approached her, asking about the paintings. Guess which one he wanted to buy! Yep....Flyboy! He ended up buying 2 truly sexy paintings of wine glasses full of glistening Somerset wine....MaJo is really good!

Next she started a large canvas of a grape vine next to and end post....unbelievable! 2 people, 2 different people wanted to buy it and it wasn't even finished yet! They each did their best to convience Maria to sell it to them...it was quite fun to watch! Of course Maria sold it to the lady that had stated her desire to buy it first, so there stood the poor guy who was so set on taking it home. He decided to wait for Maria to paint one just for him, as long as it was similar to the one he had just lost.
Next was a couple who also wanted two paintings....one of which was Flyboy....it looked like I needed to tell Maria to go ahead and sell it. I too would wait for another one, painted just for me.
What a day for Maria and all of her new friends! What fun it was to watch the wheeling and dealing...they certainly were anxious to take home a painting by MaJo!

The entire day was quite an experience....there is just something about art and wine and I must not forget the absolutely adorable musician! This guy is wonderful. He has a terrific connection with his audience, plays all of the requests, and did I mention he is so darned cute! He will be back, Ladies, so plan a trip out to the vineyard soon!

Winemaker, Dennis Reynolds, talking wine with visitors

It was a great day at Somerset Ridge!

Summertime's perfect dessert....

2011-07-22T21:21:00.001-05:00

On a hot summer day, does chocolate fudge cake come to mind as a perfect dessert? Probably not. How about Apple Pie with Cheddar Cheese? No? How about Ice Cream? Icy cold, creamy smooth, rich, flavor packed homemade ice cream? Yep....that does it!
As you know, I love to make ice cream, gelato, sorbet....whatever you want to call it, I love it.
It used to be part of every summer holiday celebration. The ice cream freezer, maker, machine....whatever you called it, was set up out on the backyard, ice and rock salt were waiting . The freezer can was filled with the ice cream mixture and set in place. The ice was packed around it, salt was added; the lid was tightened down and the crank was attached. All that was left was turning that crank, over....and over....and over again! Finally, after a long wait....it was ice cream time!
Homemade ice cream was part of every summer holiday. Of course, there probably was that chocolate cake and apple pie too....but it was the ice cream that was the big hit.

The history of ice cream is sketchy in the beginning. Nero supposedly sent slaves running on foot to the mountains to scoop up snow and then high tail it back to the palace so he could have a frozen treat, something like a snowcone with fresh fruit on top. I can't help but wonder what happened to the poor runners who arrived back at Nero's pad with a bucket of water......
Ice cream as a dairy delight was probably “discovered” in the 1600’s. The concept of flavored ices evolved, but no one is sure how. We do know that Charles I of England, or rather, his chef (either French or Italian), made ice cream a staple of the royal table. Depending on which version you read, either the chef had a secret recipe for ice cream and the king paid him a handsome reward to keep it a secret, or the chef was threatened with death if he divulged the recipe. Either way, once Chuck-One was beheaded in 1649, the chef blabbed. Soon nobility in Europe knew of, and enjoyed, “crème ice.”

The still-for-the-rich “iced creams” were widely known in the 18th century on both sides of the Atlantic. Several recipes appear in a 1700 French cookbook, “L’Art de Faire des Glaces”, and here in the soon-to-be United States, ice cream was also known. The first newspaper ad for ice cream appeared in the 1770s, as did the first actual ice cream shop (no one called them parlors then) in New York City in 1777. George Washington paid almost $200 (a chunk of money then) for ice cream equipment and recipes in 1790. Thomas Jefferson had a special recipe for his Vanilla ice cream (he was the first to serve it in the White House in 1802), and James and Dolley Madison served ice cream at their second inaugural ball in 1813. Still, ice cream was limited in quantity and popularity, due to the enormous effort needed to make it (think two large bowls, lots of ice and salt, and 40 minutes of shaking one bowl while stirring the other – whew!).

If You Want Something Done Right, Ask A Woman

Give credit to Nancy Johnson. In 1843 she developed the first hand-crank ice cream maker, and despite what you might read elsewhere, received a patent for it. Much of the confusion (and lack of credit) to Ms. Johnson comes from the fact that she sold her rights to William Young for just $200 (still a pretty good sum in those days). He at least had the courtesy to call the machine the “Johnson Patent Ice-Cream Freezer.”
Thanks to http://www.zingersicecream.com/history.htm for the history lesson.

Today, many of us have electric ice cream makers....no need for ice and salt, and no turning the crank!
So where am I going wiith this? I ran into Louisberg Cider Mill for a few things yesterday and they had fresh peaches! Is there anything better than homemade fresh peach ice cream? I doubt it! There is nothing that compares to homemade ice cream. It has an amazingly fresh taste, and it is so simple. There are basically 3 ingredients: peaches, sugar, and cream. It is cold, creamy and perfect for a hot summer day.

Fresh Peach Ice Cream
2 1/2 cups heavy cream

1 cup half and half
1 cup granulated cane sugar
4 medium peaches, seed and skins removed, then roughly chopped
Juice from one lemon (roughly two tablespoons)

In a medium sauce pan over a med-low heat, pour in heavy cream and sugar. Just heat it up until it gets luke warm (Just enough to dissolve the sugar). Pour cream and sugar into a mixing bowl and set aside. Meanwhile, chop up all of your peaches and toss into a food processor. Blend until roughly pureed (about the size of peas, smaller or larger). Squeeze one whole lemon into your peach puree (about 2 tablespoons). Mix lightly with a spoon, then pour peaches into cream and sugar. Add 1 cup of half and half (Cream and sugar mixture should be cold enough at this point with all of the add ins). Next, pour peaches and cream into your ice cream maker and turn that baby on! (depending on ice cream maker, it should be done in roughly 25-30 minutes). Serve semi-soft or for harder ice cream, freeze for a couple of hours. Enjoy!
If your ice cream maker will not hold the entire recipe, divide and store half in sealed container in refrigerator until you are ready to use it.

I suppose my second favorite ice cream is pure vanilla! This recipe uses honey as the sweetner rather than sugar.

Honey Vanilla Ice Cream
2 vanilla beans

2 cups heavy cream (whipping cream)
1 cup whole or 2% milk
1/2 cup honey
Cut the vanilla beans in half lengthwise, and scrape out the seeds. Add both the seeds and the vanilla beans to a saucepan, along with the heavy cream, milk, and honey. Stirring occasionally, bring the vanilla cream mixture to steaming over low-medium heat.

Check to see that the honey is completely dissolved and then remove the pan from the heat. Remove the vanilla beans (pods) from the cream and discard them. Chill the mixture for 2 hours and then freeze it in an ice cream maker according to the manufacturer's instructions.
This honey vanilla ice cream recipe makes 6 to 8 servings.

2011-07-20T00:00:00.002-05:00

How long has it been since you had Pavlova? Have you ever had Pavlova?..........Let me tell you about my beloved Pavlova….no, no, no, not the ballerina, Anna Pavlova. I am talking about the dessert Pavalova. Pavlova is a meringue-based dessert named after the Russian ballet dancer. It is a meringue with a crisp crust and sweet meltingly-soft center.

The dessert is believed to have been created in honor of the dancer either during or after one of her tours to New Zealand in the 1920s. The dessert is a popular dish and an important part of the national cuisine of New Zealand, and is frequently served during celebratory and holiday meals.

If you have never had it, you are in for a treat. Due to its elegance, it is unfortunately saved for special occasions, but it need not be! Whip it up anytime….particularly now during fresh fruit season. Naturally, in New Zealand, it is covered with gorgeous slices of juicy Kiwi combined with other fruit, such a strawberries. I love it with some of our Missouri Peaches, peeled, sliced, and delicately sweetened if needed. As wonderful as the fresh fruit is, it is the whipped cream filled giant meringue that has me president of Pavlova’s fan club!
Here is the deal....That first distinctive crunch as you crack through the delicately baked meringue shell is one of my favorite all time sounds. Where the soft meringue center becomes one with the cool whipped cream is possibly one of the sexiest bites of food you will ever experience in your life, and I kid you not!

Yes, you have to try it……please!

Pavlova

serves 8 to10….or just me over several days! Some say it can’t be held over from one day to the next…..wrong….still delicious, just not as gorgeous!

1/2 cup egg whites, at room temperature (from about 4eggs)
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup granulated sugar
1 1/2 teaspoons cornstarch
1 tablespoon raspberry vinegar or red wine vinegar
1/2 teaspoon pure vanilla
1 1/4 cups heavy cream 2 tablespoons light brown sugar, packed
1 cup of thinly sliced ripe fruit, such as kiwi, peaches or nectarines
10 strawberries, , thinly sliced or other berries, such as raspberries or blackberries

Directions
Preheat oven to 350 degrees.
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar, and vanilla and continue whipping until stiff, smooth and glossy, about 8 minutes more. On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a circle 9-inches in diameter. Line the sheet pan with the parchment, pencil side down (you should still be able to see the circle). Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned, about 45 minutes more. Turn off the oven, prop the oven door open, and let the pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.

Whip the cream and brown sugar together until stiff. Spoon it in the center of the cooled pavlova and spread out to within 1/2-inch of the edge. Arrange the soft fruits of your choice on top. To serve, slice into wedges with a serrated knife.

Here is a chocolate version….however, I much prefer the original!

Chocolate Pavlova
serves 8

6 egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1/2 cups granulated sugar
3 tablespoons unsweetened cocoa powder
2 teaspoons cornstarch
1 tablespoon vinegar
2 teaspoons vanilla extract
2 (1 ounce) squares bittersweet chocolate, melted
3 cups fresh strawberries, hulled and halved
1 1/2 cups whipping cream
2 teaspoons granulated sugar
1 (1 ounce) square bittersweet chocolate, melted

Directions

Preheat oven to 275 degrees F (135 degrees C). Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate. Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.

Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.
See the resemblance?

Anna Pavlova

2011-07-19T08:00:00.001-05:00

They say with age comes wisdom….uh, I’m waiting. Not for the age….I’m there. It’s the wisdom I am waiting for. I am searching for a way to live more simply (as I sit here with my laptop and cell phone). Maybe it is the approaching big 70 that has me wishing for fewer things, fewer things on my “to do list”.

I have a wonderful family; children, grandchildren, mother, a sister and brother and their families. I adore each and every one of them. But it seems like it is so difficult to arrange a simple dinner for them.

Yes, I am well aware this is all due to that approaching birthday … I really do understand that…..but understanding doesn’t make it easier to deal with it. Sure, I sit and dream of winning Power Ball and moving to Italy. Everyone will want to come and visit me! I will cook in an ancient kitchen, paint in the courtyard. Yes, life would be perfect….. Sure it would.

Instead, here I am….and I’d love to be there!

Of course, I am able to change some things….I am going to start giving away things. Fewer possessions ought to make my life simpler….right? I sure hope so. I also can start reading more, blogging less. There are days when I actually put pressure on myself to post a new blog…knowing full well someone out there is saying “Oh God, she’s at it again!” (It is one, or more likely all three, of my children saying it!).However, I did just receive a lovely email from a new reader from southern Missouri, Patsy Bennitt. Maybe my blog isn't so bad after all! Thanks, Patsy!

I suppose I am fulfilling my need to have conversations when I “talk” to you all with my blog.

I satisfy my need to be creative by painting instead of cooking. Okay, so it is Paola instead of Italy…..

Yep, I am getting older….time to simplify! Where to begin… I need to sit and think about that…….

My life is soon to be taken over by painting,,,,much more so than it is now. I need 4 new paintings for the September show at The Tortoise Gallery with the other Somerset Ridge Painters. I need 10 new paintings for the show in December at ARTichokes with David! Wow…when I think I spent 180 hours on Ponte Vecchio, it makes me realize I should have started in January!

On my easel now is a painting of an autumn hillside above a backyard vineyard in the Alsace region of France. I have close to 20 hours in it at this point….and if David Gross, my friend, teacher and studio partner, has his way, I will probably have another 8 to 10 hours in it before I am finished! He never says much, but when I say “I think I am finished!”, he raises an eyebrow and says “oh you do, do you?”

And you know what?....he is always right! Damnit!

I just ordered 2 cases of canvases last week. I ordered 10 new tubes of paint today, bought at least that many last week. My brushes are taking a beating, but they will probably hold out for one more painting….I think I am ready.

What I am ready for right now is a cookie! Have you ever had a Cowboy Cookie? I found this recipe on Martha Stewart.com several years ago. Very Good! Great for breakfast!

Cowboy Cookies
3/4 cup pecans (3 ounces)

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups old-fashioned oats (not instant or quick-cooking)
6 ounces semisweet chocolate, cut into 1/4-inch chunks
1/2 cup shredded unsweetened coconut
Vegetable-oil cooking spray

Directions

1.Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven, tossing occasionally, until darkened and fragrant, 10 to 13 minutes. Let cool, then coarsely chop. Into a bowl, sift together flour, baking soda, salt, and baking powder.
2.With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Reduce speed to medium. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3.With mixer on low speed, gradually add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until just combined. (Dough can be covered with plastic and refrigerated up to 3 days.)
4.Coat baking sheets with cooking spray; line with parchment, and spray parchment. Using a 1 1/2-inch ice-cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.
5.Bake, rotating sheets halfway through, until edges of cookies begin to brown, 16 to 18 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely. Cookies can be stored up to 3 days at room temperature in airtight containers Makes about 5 dozen.

The Tortoise Gallery is OPEN!

2011-07-18T00:30:00.002-05:00

Nancy Sims-West

Friday night the people of Paola and Miami County, Kansas, came out to support the new Tortoise Gallery on the square! It was a great evening for the gallery's new owner, Nancy Sims-West and the featured artist, painter Jeannie Foster. Jeannie's paintings are fun, whimsical and vibrant.

Sims-West has big plans for the gallery, and if last night's success is a sample of how Nancy throws a party, the historic square is in for some fun! Nancy is making connections with many area artists in preparation for upcoming shows. The Somerset Ridge Painters will be showing there in September!

Nancy and her two sons made their guests feel welcome and comfortable as they greeted people . The food was catered by Donna Nagle, owner of Molly's Table, a neighbor right there on the square. The artichoke dip was outstanding!
The wine was from Dennis and Cindy Reynolds' Somerset Ridge Vineyard and Winery, Miami County's premier winery.
If you missed the opening, never fear. The show will be hanging through August. Please drop by The Tortoise Gallery to meet Nancy and see the colorful paintings of Jeannie Foster. The gallery is located on the south side of the square at 5 West Wea, Paola. By the way, there is a coffee bar in the gallery and if you are lucky, you may be served by two cute barista's, Nancy's sons.

It's HOT!

2011-07-17T17:00:00.000-05:00

We are in the midst of a long term heat wave. I know it is summer, but what happened to our 85 to 90 degree summers? What’s with this 100 degree plus stuff? I don’t even want to talk about the humidity!

What I do want to talk about is our favorite summer drink. Iced Tea!
What is more simple than iced tea? .Of course, there is the choice of sweetened or unsweetened; how about with or without lemon? I personally think iced tea should have a crisp green sprig of mint, fresh from the garden, or in my case, fresh from the pot on the front porch.

I think the best iced tea I have ever had was at TGI Friday’s. I was there for Sunday brunch, years ago, but I still remember it. Why? Because it had every element of the perfect glass of tea.
1. Tall clear glass made of thin glass, not plastic, Styrofoam or paper.
2. Filled to the brim with crystal clear ice cubes.
3 The tea was lightly (and I do mean “lightly”) sweetened
4. The glass was filled to the very top with brewed tea.
5. Lemon? No way! It was a big juicy wedge of gorgeous lime slipped onto the edge of the glass!
6 And to top off this perfect presentation of a glass of iced tea, a beautiful, absolutely fresh, dark green sprig with 4 or 5 leaves of mint.
Perfection!

Being from the Midwest, I was raised knowing you could add sugar or sweetener to your iced tea, but my first trip to the south was an eye opener. They assumed you wanted your tea sweetened. Sweet Tea in the south is a given. And it is sweet! Considering the fact that there have been diabetics in the last 4 generations of my family, I use an artificial sweetener. But below the Mason-Dixon Line…..SUGAR! LOTS OF SUGAR! The traditional Southern Sweet Tea is sweetened with a simple syrup. A common recipe for this sweetener is for 3 quarts of iced tea, boil one cup of water and ¾ cup of sugar, stirring occasionally, until the sugar is dissolved. Add it to the tea and serve over ice.

What do you think of instant tea? My personal opinion is simple….YUCK! It was a big moment in America when we suddenly had the jar of Lipton Instant Tea available. In Googling for information on the history of instant tea, I was directed to a page called Rewind the Fifties. Here is what I learned.

“Thomas J. Lipton was an Irish immigrant and a multi-millionaire with a string of retail stores. In order to appease some tea brokers in London, Lipton decided to sell tea in his stores, but he wanted to sell tea that would be affordable to working class families.
To do this Lipton did three things. First, he cut out the middleman and brought his tea directly from India. Second, he sold his tea in packages by the pound, half a pound and quarter pound. Lastly, he made tea bags so that they would be easy to handle.
At first, Lipton sold his tea aggressively to the English working class with much success, but eventually instant tea came to the United States. The question is, why?
Well, it started post War World II, when tea sales in the United States started to flourish, out distancing those in England for once. The reason primarily has to do with 1950’s advertising, and the advent of pre-packaged and ready made food products available to the Americans after the war.
Because of this, instant tea took its place along side other pre-packaged foods like instant coffee, food mixes and frozen drink items. Also, because of instant teas, housewives, during the 1950’s, no longer had to worry about brewing the perfect tea for guests. But it was only in the late 1950’s that instant tea took off.
Why? Companies had invented a tea that dissolved in cold water, therefore housewives, pressed for time, did not have to boil water to make a good cup of tea. This sealed their devotion and instant tea has been a hit in the United States ever since, with no signs of abating.
So when you are drinking the glass of cold ice tea this summer, remember to give thanks to Thomas J. Lipton
for having vision, fortitude and good business sense for helping bring instant tea to the United States.”

Personally, I will continue to make my tea the old way….but wait, cold brew bags are pretty darned good! And we can always rely on the sun to do the work for us. Do you still have your Sun Tea Jar?

I read the food52,com page regularly and was so pleased to see this posting just a few minutes ago. It is about tea! I found this idea fascinating and will try it very soon.

Orange Green Tea Sparkler

by merrill
My neighbor and I had a conversation recently about a concoction she often throws together involving iced green tea and orange juice. I decided to try my own version, adding some sparkling water for a little fizz.
Serves 1
• 1 green tea bag, or the equivalent in loose tea
• 2 teaspoons honey
• 1/4 cup freshly squeezed orange juice
• 1 orange wedge for serving
• Sparkling water

1. Boil a kettle of water and put the tea bag in a mug. Pour 8 ounces of boiling water over the tea and stir in the honey. Taste and add more honey if you like, but remember you'll be adding orange juice later. Allow the tea to steep at room temperature until cool.
2. Fill an 8-ounce glass with ice and add 1/2 cup of the tea, the orange juice and an orange wedge. Top up with sparkling water, stir gently and sip slowly, reveling in summer.

So, now what are you going to do? Brew, Instant, Sweeten? With Citrus? With Mint?
With this heat, let me give you this little bit of advice….Drink lots of it, however you fix it!
Stay Cool!

2011-07-13T23:17:00.000-05:00

"Abstract" is the word of the day!

Hey there! This weekend when you are driving to Miami County to enjoy the Somerset Wine Trail events, go into Paola and visit Molly's Table....the best restaurant around! Not only will you have some great food, but you will get to see some wonderful paintings! The new paintings went up today and it is fun! The majority of the works are abstracts, bright in color. Donna Nagle, owner of Molly's Table, has generously offered her antique brick walls to the Somerset Ridge Painters for over 2 years now, and I am always amazed at what
those walls do for abstracts!
The painters showing at Molly's are Audrey Benskin, Vicki Johnston, JoAnne Carlton, David Gross, and me (however, my additions to the show are not abstracts).

Come to Molly's for lunch soon....you will love the Chicken Tortilla Soup....the BEST I have ever eaten! The freshly baked breads, cookies and pies are wonderful...I've tried them all! Donna has specials everyday. Crisp Green Salads with Blackened Salmon, or her Apple Walnut Salad...and don't miss her Greek Salad!
Okay, so your mission is to drive to Paola, go to 117 South Pearl....it is a wonderful old building that was the original post office in Paola. Go in, make yourself at home, order lunch, sit back and enjoy everything about Molly's.. The art work is there for your enjoyment also! Next, drive 3 or 4 miles east to the beautiful Somerset Ridge Vineyard and Winery....I doubt if you need any further instruction. Enjoy!

2011-07-12T17:19:00.000-05:00

A few days ago, I mentioned Anthony Bourdain, and how he jogged my memory about the many ethnic cuisines here in Kansas City. I also said I was not a big fan of Anthony.

Well, I have now been in front of my television for what seems like days, and I have been absorbing a lot of his program, No Reservations. There was a Bourdain Festival going on in preparation of his new season starting on the Travel channel.….so today, I watched at least 6 consecutive shows! I can honestly say, I feel differently about Anthony and his program. I think I like him!

My favorite episode was the Austrian show. He concentrated on the Christmas Market, I was there in the fall. My time in Austria was short, but I came away thinking it is the most beautiful country I have ever seen. Every direction I looked, I saw a perfect vista! My first evening there was spent in a chalet style hotel, covered with flowers and surrounded by brilliant green foothills, with snow capped mountains in the distance. The Austrian sun did amazing things to those beautiful green hillsides. Scattered across the hills were dollhouse looking chalets, herds of peacefully grazing cattle, and flowers everywhere. After a few dark beers, I enjoyed a delicious bowl of Austrian Cheese Soup. I don’t remember what the cheese was, but I do remember the soup! And the Apple Strudel! And the dark beer! The next day, Inge and I drove into Germany to visit Chemsee , a freshwater lake in Bavaria, Germany, between Rosenheim, Germany, and Salzburg, Austria.. For the story of my visit to Chemsee, go to ”search” down the left side and type in King Ludvig. It will take you to my post of October 23, 2009. It will go into my love of dark beer and wine, maybe too much!

Anyway, I love all things Austrian, with the exception of Adolph Hitler, and Arnold Schwarzenegger. I don’t want to sound like Julie Andrews, (we do share the same birthday, however she is a few years older than I am)…but Austrian food, beer and wine and countryside are on my list of My Favorite Things! Here are a few recipes for you…..enjoy!

Rindfleisch in Bier - Boiled Beef in Beer

Here is a recipe for the meat lovers. Source: 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen
well-trimmed 4-pound piece of beef (rump or flank)
6 slices of bacon
2 onions
2 carrots
2 turnips
6 peppercorn
6 juniper berries
2 bay leaves
3 curls of lemon rind
beer
2 tablespoons butter
3 tablespoons flour
salt and pepper to taste

Pound a well-trimmed 4-pound piece of beef, rump or flank, with a wooden mallet and rub it well with salt and black pepper. Lay it in a deep casserole on a bed of 6 slices of bacon, and spread 2 onions, 2 carrots, and 2 turnips, all chopped, 6 peppercorns and 6 juniper berries, 2 bay leaves, and 3 curls of lemon rind, over and around the meat. Add just enough beer to cover and simmer the meat, covered, for 2 1/2 hours. Drain off the reduced broth and keep the meat hot. Brown 2 tablespoons butter, blend in 3 tablespoons flour, and cook the roux (basis for sauces)over very low heat stirring, until it is brown and smooth. Gradually add 2 cups of broth from the meat and simmer the sauce over very low heat for 20 minutes. Add salt and pepper to taste and pour the sauce over the beef. Serve from the casserole. Serve with Buttered Noodles

Do you think you don’t like Brussels Sprouts? You may have to re-think that after tasting these.

Gebackene Kohlsprossen -
Brussels Sprouts with Ham and Mushrooms

Source: 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen
Ingredients:
1 pound Brussels sprouts
1 cup diced lean cooked ham
1/2 pound mushrooms
Sauce:
2 egg yolks
3/4 cup heavy cream
1/4 cup grated Parmesan
2 tablespoons grated Parmesan to sprinkle on top

Simmer 1 pound Brussels sprouts in salted water for about 20 minutes, or until they are tender and drain them. Chop enough lean cooked ham to make 1 cup and slice 1/2 pound mushrooms. Place half the Brussels sprouts in a well-buttered casserole and cover them with alternate layers of ham, the mushrooms and the remaining Brussels sprouts, finishing with a layer of ham. Beat 2 egg yolks into 3/4 cup heavy cream, add 1/4 cup grated Parmesan and pour the sauce over the casserole. Sprinkle with 2 tablespoons grated Parmesan and bake the Brussels sprouts in a hot oven (400 F.) for 10 to 15 minutes.

All we need now is dessert! I’m thinking a good cookie is the answer….I love cookies!

Austrian Butterhorns

1 cup butter, at room temp
8 ounces cream cheese, at room temp
2 teaspoons granulated sugar
2 cups flour
1 egg white, beaten with
1 tablespoon water (for glazing)
granulated sugar (for sprinkling)
1 cup walnuts or 1 cup pecans, finely chopped
1/2 cup brown sugar, firmly packed
1 teaspoon cinnamon

1. Cream butter, cream cheese, and sugar until soft.

2. Sift in the flour and mix to make a soft dough.

3. Divide dough into 4 equal balls, flatten each one and wrap in wax paper.

4. Refrigerate for at least 30 minutes.

5. Make the filling by mixing nuts, brown sugar and cinnamon in a small bowl.

6. Preheat oven to 375*.

7. Working with one disk of dough at a time, roll thinly on a lightly floured surface into a circle, about 9" in diameter.

8. Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling.

9. Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections, to form 16 triangles.

10. Starting from the base of each triangle, roll up to form spirals.

11. You can curve them into crescents if you like.

12. Continue with the other 3 disks of dough.

13. Place on baking sheets and brush with egg white glaze.

14. Sprinkle lightly with granulated sugar.

15. Bake until just golden, about 10 minutes.

16. For 32 extra large butterhorns, divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling.

17. Continue as above but bake for 15-20 minutes

If a cookie is not your idea of dessert….try a Salzburg Soufflé, called a Salzburg Nockerl...Heavenly!

Salzburger Nockerl
1/4 cup heavy cream
1/4 cup bottled wild lingonberry sauce or any fruit preserves or jam
5 large egg whites
3/4 teaspoon salt
1/2 cup granulated sugar
1 tablespoon all-purpose flour
3 large egg yolks
1 teaspoon pure vanilla extract
Confectioners sugar for dusting

Put oven rack in middle position and preheat oven to 400°F.

Pour cream into a 9-inch pie plate or shallow gratin dish and spoon lingonberry sauce into cream in dollops (it will be sparse).

Put egg whites and salt in a bowl, then set bowl in a larger bowl of hot water and stir whites to warm to room temperature, 1 to 2 minutes. Remove from hot water. Beat whites with an electric mixer at high speed until they just form soft peaks, then beat in granulated sugar, 1 tablespoon at a time, beating until whites just form stiff, glossy peaks. Sprinkle flour over meringue and fold in gently but thoroughly. Whisk together egg yolks and vanilla in a small bowl, then fold into whites gently but thoroughly.

Spoon large dollops of meringue onto cream mixture and bake until golden brown and set, 13 to 15 minutes. If you prefer a less creamy soufflé, bake 5 minutes more. Dust lightly with confectioners sugar and cool 5 minutes before serving.

Now, if you should happen to start yodeling…..good for you!

2011-07-10T12:05:00.000-05:00

Last night I went to hear my 10 year old granddaughter, Zoe, sing some karaoke. That girl can sing! Her mother, my daughter Betsy, has a great voice and entertained us with several numbers also. Zoe and I had to leave before 10pm due to the fact Freddy T's goes from grill/restaurant/bar where families have dinner, etc. to a neighborhood bar. I could have listened to my two girls sing all night, but we didn't want to break the law.
I think my favorite number was "Realize", a hit by Colbie Caillait. Zoe sang the lead and Betsy harmonized. It was delightful. Zoe also did a great rendition of a Taylor Swift number! It was a fun evening!

This morning I was sort of slow.....you know, one of those mornings when you are almost awake, but you really don't want to get out of bed. I rolled over and found the remote and turned on Anthony Bourdain"s No Reservations program on the Travel channel. Anthony is not a favorite of mine, but I must admit, he is growing on me.
This morning, his program was on New York's Outer Boroughs. The cuisines he featured were indeed fascinating. Huge pots of steaming seafood in a Korean restaurant looked incredible! The vegetarian menu at a Hindu Temple was something I want to look into. Curry has always been one of my favorites. His trip into authentic Mexican food was very interesting. It turns out, we Americans don't know true Mexican food!

This episode made me start thinking about the different ethnic restaurants here in Greater Kansas City. One of my all time favorites is The Rhineland in Independence, MO. My husband, Arch, was the son of a German, and he taught me the joys of German food. It is one of my favorite cuisines to prepare. At the Rhineland, owned by Heinz and Rosie Heinzelmann, you not only get authentic German fare, but you are gently dropped into the land along the Rhine River. It is a shock to leave the restaurant, your tummy fully of Roulade with Rotkohl & Spaetzle (Choice beef filled with bacon, pickles, onions, mustard and spices; served with red cabbage & Spätzle) and walk out onto the sidewalk and realize you are just off the square in Independence!

I am really fascinated with the Food Truck industry that has a firm grip on us. I drive south out of the city to Paola almost everyday, to go to the studio to paint, so I have not encountered even one truck, yet; but I understand that the food trucks are making their mark in Kansas City. I am seriously upset that today I find I just missed the Food Truck Fair held in the Westport area! Bummer! So, now I am seriously considering making a schedule of which trucks will be where, and spend a week having lunch from these entrepreneurs. It will be my version of a Stay-cation! I will keep you posted on what I find, and where I found it. I've been reading several blogs about the food trucks of Kansas City, and apparently my county, Johnson County, Kansas, is trying to discourage the industry from crossing the state line. Boo! As much as I love it here, the local governments sure have some strict laws....another case of our government making too many decisions for us? Do you think?

Recipes? Why not.

Here is something you might find on the menu at my food truck....if I had one, which I would never do at this stage of my life. Just this morning Zoe and I were discussing staying up all night. She asked if I had ever done it. I told her yes, when I was younger, but now that I am old, I like to get my rest. Her reply was,

"You aren't old, Mimi, you are just slightly, gently aged."....Sure I am!

How would you feel about a bowl of Happy Portuguese Chicken, full of Chorizo and Potatoes and Poached Chicken in a warm spicy sauce, served with crusty bread? I think it would be perfect!

Happy Portuguese Chicken

4 all-purpose potatoes, such as russets, peeled and cut into quarters

4 carrots, peeled and cut into large pieces on a diagonal

3 ribs celery, cut into large pieces on an angle

1 large onion, cut into large chunks

1 cup dry white wine

2 teaspoons sugar

1 teaspoon salt

1 tablespoon extra-virgin olive oil, eyeball it

2 cups chicken broth

3/4 pound chorizo, cut into 1 1/2 inch slices on an angle

4 pieces poached cooked chicken, sliced on an angle into 1-inch strips

1 cup tomato sauce

1/4 cup chopped flat-leaf parsley

1. Place potatoes, carrots, celery and onion in a pot. Pour in wine, add sugar, salt, and oil. Add 2 cups of chicken broth. Cover pot and bring to a boil. Reduce heat and simmer 15 minutes.

2. While vegetables cook, brown chorizo in a small nonstick skillet over medium high heat.

3. Remove the cover from the vegetables and add chorizo to the vegetables. Stir in tomato sauce. Set cooked chicken into the pot and heat through, 5 minutes. Adjust seasoning. Ladle Portuguese Chicken into shallow bowls and garnish with parsley. Serve with crusty bread for dipping.

How to Paint a Cow

2011-07-08T06:00:00.002-05:00

Last night I returned to ARTichokes to attend a painting class...I don't ever want to stop learning. I was most anxious to participate in this class for 3 reasons....#1.I love ARTichokes. #2. The class was being taught by Samantha Buller. and #3. It was a class on how to paint a cow!

Holstein Cows
by
Samantha Buller

Samantha, a young woman from California, is an incredible painter. She was one of the painters featured at Art in the Vines, 2011, at Somerset Ridge Vineyard last month. One of her paintings was of 2 cows, and I loved it! I have never painted even one cow, so I arrived ready to paint!
I realized the photo we would be painting from was one she had referred to while painting her cows. Now trust me, my cow looks nothing like Samantha's cow, but I think it is a fairly good painting. The class was 2 1/2 hours long and we worked every minute of it.

Well, here she is......meet Gertrude Hol-Stein

The Holstein was developed and bred as a dairy cow. So, now that I have named "her" Gertrude, I'm not so sure "she" is a "she"! Wouldn't she have an udder? I am so lacking in knowledge of farm animals! Anyway, Gertrude "it" is.

I've always loved milk and so many of the things made with milk and cream. Cheese! ! Oh, I am an expert on Crème brûlée! I bet I have had more Crème brûlée at more restaurants than most people.
My favorite recipe is from Ina Garten, one of the purest chefs I know. I hope you try it.

Ina's Crème brûlée
1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon orange liqueur (recommended: Grand Marnier)

Preheat the oven to 300 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
* Propane Gas Torch Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.

2011-07-06T08:23:00.001-05:00

from a recent article in the Sun newspaper:

Effort would provide space for Johnson County artists, art

Overland Park artist Nicole Emanuel hopes someday to introduce the local arts community to this building, which she envisions as a center for the arts. If developed as hoped, the three-level building in downtown Overland Park would be home to art studios, exhibits, events and offices. The lower two levels are at the back of the property.

The Johnson County arts community would have a central gathering and exhibition space if Nicole Emanuel can make her dream come true.
The Overland Park artist is working to secure funding to purchase a mostly vacant building in her city’s downtown area that could house art studios; office space for arts organizations; and areas for exhibits, events and perhaps workshops.
Emanuel has been active in arts organizations in Minneapolis, San Francisco and Kansas City. She has worked on building projects that provided both housing and studios for artists.
The idea for this new “art space” was triggered when she attended a recent forum organized by the Arts Council of Johnson County that brought together artists, arts organizations and arts educators.
“It was held to find out what their needs are and ways we can support what they are doing,” said Sarah VanLanduyt, executive director of the Arts Council.

The attendees sounded one theme again and again.
“We heard a desire to create a sense of community so artists can come together and work together and share resources,” VanLanduyt said.
Emanuel heard the same message, and also learned something that surprised her when she visited at the forum with Janet Simpson, executive director of the Kansas City Artists Coalition.
“She said that 50 percent of their members (live) in Johnson County,” Emanuel said. “I realized I’m not the only one (in the county) who’s probably working in their basement and needing (studio) space.”
Kansas City’s Crossroads District is the hub of the metropolitan area’s arts community, and Emanuel said she and other Johnson County-based artists mingle and work there. But for individuals like herself who are trying to balance an arts career and family responsibilities, it is inconvenient and often impossible to make regular treks to and from the Crossroads.
Emanuel’s project could bring many of Johnson County’s far-flung community art elements into their own central location. In fact, it might include individuals and groups from other parts of the metropolitan area.

Emanuel found her preferred site by accident. As she drove her children home from a gymnastics practice one day, she spotted the three-story building at 8100 Newton St. Its size, location and availability all seemed like a logical fit.
“I see the building, and I know from my background what it could be,” Emanuel said.
VanLanduyt and the Arts Council agree that the place and idea have appeal, and they are supporting the effort.
Emanuel said the council as well as the Overland Park Arts and Recreation Foundation and the Overland Park Friends of the Arts have expressed strong interest in placing their offices in the building if the plan comes together.
Even if negotiations with the building’s owner do not work out, Emanuel still plans to pursue the project at another location.
She has assembled the first draft of a financial plan for purchasing and operating an art center and presented it to two prospective lenders. An estimated 70 percent of the necessary funding would come from a loan and the rest from donations by foundations, corporations and individuals.
Rent charged for studios and offices would help pay off the loan. Emanuel much prefers to buy rather than lease whatever space is acquired.
“I know what happens. I’ve seen how that goes. Internationally, it’s a fact that when the arts community comes in and takes a place over its value increases and they price themselves out of it,” she said. “I’m starting a nonprofit and raising funds to buy the building for the community so we can control the rent so it’s affordable and won’t disappear.”
The building’s top two floors have been vacant for about 20 years, Emanuel said. A plumbing company occupies the lower floor and would be expected to stay. Everything still is in its early stages, but the plan is gaining traction and some buzz.

The long-vacant expanse might require an artist’s imagination to see the potential. The council and Emanuel definitely have a vision.
“The building has been gutted, so it essentially is a blank slate, which is wonderful,” VanLanduyt said.
The arts community would be good for the area, and the area would be good for the arts community, supporters believe.

“Downtown Overland Park has a number of locally owned art galleries, restaurants and boutiques, all of which would be attractive to an arts community,” VanLanduyt said.

--------------------------------------------------------------------------------------------------------
As you can see, artists are ready and willing to find a place of their own. I attended the tour of the building in May and wasvery impressed with the facility and their plans for it. I can seethis happening! Hooray for Nicole Emanuel and her team....particularly the architect chosen for the project, Ben Nanson!

2011-07-02T21:21:00.001-05:00

Happy 4th of July!

What is on the menu at your house? Hot Dogs? Hamburgers? Maybe Ribs? Well if you are in the Midwest, it is going to be hot enough to grill them on the sidewalk!

Do you remember why we celebrate the 4th? Our INDEPENDENCE!

If you read the Constitution of the United States lately, you will find it by going to http://www.archives.gov/exhibits/charters/constitution_transcript.html

A great thing to do before you watch those fireworks!

Miss me? I didn't realize I hadn't posted a blog since June 21. I've been busy in the studio, painting like a woman on a mission! What is driving me on? Simple....and exciting.....first, the Somerset Ridge Painters (Ada Koch, Ana Welch, Audrey Benskin, JoAnne Carlton, Kristin Goering, Maria Johnson, Patsy Brown, Winnie Davis, Vicki Johnston and me) will be the featured artists at the new and exciting Tortoise Gallery on the square in Paola, Kansas in September. It should be a fun opening celebration! The new owner, Nancy Sims-West, is making some much needed changes in the gallery, offering work by new and exciting artists, having openings that are fun events, inviting the public to come and hang out with the artists. Nancy is not new to the Paola art scene, and has been purchasing art for years. She and her two sons will be making a difference there on the Square.

The Tortoise Gallery will be opening on July 15th (operating as d'Marie Gallery until then). I will keep you posted on the events planned for the Tortoise!

So, back to my drive to paint many, many paintings.....After September, there are two more shows scheduled. The Somerset Ridge Painters Mini Art in the Vines will take place, hopefully in early October. We did this last fall for the first time, and it was beautiful. There is not a more gorgeous and peaceful place than Somerset Ridge Vineyard in the fall. Harvest is over and every vine is turning either golden yellow or deep crimson! With the blue sky above and the warmth of the autumn sun, a perfect day is in store for everyone who comes out to stroll among the vines and the paintings! I will start talking about the event when the date is set. Of course, until then, please come out to the winery. You are in for a treat!

The third show that has me wound up is coming in December. David Gross and I will be featured artists at ARTichokes Gallery at Mission Farms in Leawood, Kansas. This means so much to me! The owners, sisters Rebecca Pashia and Laurie Barling have been instrumental in my return to painting.Then I met David Gross, who has been my teacher and studio partner for the last several years. so, to have the opportunity to share a show with David at ARTichoke's is such an honor for me! ..............So you see why I have to paint, Paint PAINT?

Okay, back to food....here are a few recipes you might want to try this holiday.
What is the 4th without a cookout! What is a cookout without Baked Beans!
Smoky-Spicy-Sweet Barbecue Baked Beans
from The Garden of Eating, one of the blogs I follow http://gardenofeatingblog.blogspot.com/

Serves 8
2 cups dried pinto or kidney beans, soaked overnight and drained
6 cups water
1 onion, thinly sliced
4 garlic cloves, minced or pressed
1 1/2 cups (1 15 oz can or jar) strained or pureed tomatoes or unseasoned tomato sauce
1/3 cup firmly packed brown sugar
2 Tbsps minced chipotle pepper canned in adobo sauce
2 Tbsps soy sauce

Directions
1. Combine the beans with the water in a large saucepan. Bring to a boil, then reduce the heat slightly and boil gently, covered for 1 to 1 1/2 hours, until the beans are completely tender. Do not undercook; the beans will not soften further once they're combined with the tomatoes.
2. Preheat the oven to 300 F. Using a slotted spoon, transfer the beans to a large oven-safe pot with lid or covered casserole dish. Add the onion, garlic, tomato puree, brown sugar, chipotles and soy sauce and stir to combine evenly.
3. Cover and bake for 2 to 3 hours, until the sauce is a nice thick consistency. If necessary, you can remove the lid during the last 30 minutes to allow more of the liquid to cook off. Serve hot.

Here is a great recipe if you want something you can make ahead, yet have that 4th of July feeling of an All-American Hot Dog....from Cajun Country!

Cajun Style Smoked Sausages and Peppers

Serves: 6 to 12

1/4 cup thinly sliced celery
1 large onion chopped
4 cloves garlic minced
1 large red bell pepper(s) cut into strips
1 large yellow bell pepper(s) cut into strips
2 large green bell pepper(s) cut into strips
1 (14.5-oz.) can diced tomatoes with green chiles
1/4 cup Worcestershire sauce
3 tablespoons brown sugar
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
hot pepper sauce to taste
cayenne pepper to taste
2 (1.25-lb.) pkg. Farmland® Louisiana Brand Smoked Sausage Links ( a FABULOUS PRODUCT! kt)
12 hot dog buns

Preparation
1.Combine all ingredients except sausage links and buns in 4- to 5-quart slow cooker; mix well.
2.Add sausage links to slow cooker. Cover and cook on High 30 minutes or until mixture begins to simmer; stir.
3.Reduce heat to Low, cover and cook 2 to 3 hours. Serve sausage links in buns with peppers and sauce spooned over top.

And for dessert?......Ahhhhhh, Apple Pie!
Apple Pie

Makes 1 double-crust pie
Pie pastry
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water (essential that the water is cold)
Filling
2 tablespoons all-purpose flour, plus more for dusting
12 apples, peeled, cored, and sliced (I like to use a mixture of Granny Smith)
3/4 cup sugar, plus additional for pie top
Zest and juice of 1 lemon
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
Pinch ground cloves
2 tablespoons unsalted butter
1 large egg, beaten

1. In a mixing bowl, combine flour, salt, and sugar. Add butter, and use a pastry blender (or a fork, but I find it makes a difference to use the proper tool) to blend until mixture resembles coarse meal.
2. Add ice water slowly, while gently stirring with a spatula just until dough holds together without being wet or sticky. Be careful not to over-work the dough. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.
4. Heat oven to 375 degrees. On a lightly floured surface (I like to use a pastry cloth), roll out pastry into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate.
5. In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Trim edges of crust to make neat circle, with top slightly larger than bottom. Seal by gently folding top layer around the edge of the bottom shell and pinching edges with fingers and thumb to make a pretty fluted edge. Cut several steam vents across top. Brush with beaten egg, and sprinkle with additional cinnamon and sugar.
6. Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.

Happy Independence Day!

Midnight in Paris

2011-06-21T03:00:00.001-05:00

I love a night out with the girls....such a great opportunity for a "girl's movie", great food eaten to live music by 3 cute guys with great voices, conversations about art, painting, painters, paint (all things painting!) Last Wednesday night we had just that....6 of us, all Somerset Ridge Painters. We met at Trezo Mare in Leawood, sat outside on the Patio, listened to some great music, ate Fish Tacos, Mussels, Crab Cakes and drank some mighty fine beverages. And the chef came out to meet me and made me some very special treats!
We laughed, we covered many subjects from painting, Art in the Vines, to the cute guys in the band!

But next came the best part.....the movie..... Midnight in Paris.

Now, I know it is not a major contender for an Academy Award, but it was so much fun! I don't want to spoil it for anyone, so I am not going to write a review of it, but the general idea is, Gil, Owen Wilson's character, moves through Paris, after midnight, going back in time to the 20s....meeting such notables as Hemmingway, Gertrude Stein, the Fitzgeralds.....and an array of famous painters. The personalities of these people were so clear, and from what I've read of them, right on. It was such fun! It was so easy to put yourself right there with them. And, as Gil walked around Paris in the rain, I had to agree with him..."Paris is the most beautiful in the rain."
So, here I have been on a "Paris High" for the last few days. In my searching the internet, I have found a book that I must have....today. Barnes and Noble is holding it for me, I will pick it up tonight! It is by John Baxter....The Most Beautiful Walk in the World: A Pedestrian in Paris [Paperback]. I'll let you know how it is.
I must read more Hemmingway....more Fitzgerald....I must study more Picasso, more Matisse! Oh, and I mustn't forget Cole Porter's music! What a era!
If you want to know more about this Woody Allen movie, go to http://www.nytimes.com/2011/05/28/movies/midnight-in-paris-a-historical-view.html
I hope you have a chance to see the film....it is so much fun!

Okay, so now we need something French to eat, right? How about a Bacon Tart? Great for brunch, lunch, light supper and as an appetizer. I found it on www.frenchfood.about.com This bacon tart recipe is for the classic Alsatian specialty, flammekuche, or tarte flamme. Rolling the dough cracker-crisp thin and baking it in a super hot oven is the key to attaining the crunchy texture and caramelized onion topping that makes this tart famous.

French Bacon Tart
1 3/4 cups all-purpose flour
8 tablespoons cold butter, cut into pieces
1 teaspoon salt
2 tablespoons cold water
1/2 cup ricotta cheese
1/3 cup creme fraiche
2 teaspoons all-purpose flour
1/2 teaspoon salt
1 tablespoon olive oil
1 teaspoon granulated sugar
1 large onion, thinly sliced
6 slices bacon, cooked and crumbled

Using a food processor, pulse the flour, butter, and salt until it has a coarse, sandy texture with a few pea-size bits of butter remaining. Stir the cold water into the flour mixture just until the dough pulls together into a shaggy ball. Wrap the dough in plastic wrap and refrigerate it for 2 hours, or until it is cold.
Preheat the oven to 425F. Roll the dough into an 8-inch by 12-inch rectangle on a lightly greased baking sheet. Stir the ricotta cheese, creme fraiche, flour, and salt until it is smooth. In a separate bowl, toss the sliced onions in the oil and sugar.
Spread the cheese mixture over the surface of the dough, and then arrange the onions and bacon over the cheese. Bake the bacon tart for 15 to 20 minutes, until the dough is golden brown and the onions caramelize.
This bacon tart recipe makes 4 to 6 servings.
And, of course, a Reisling wine, such as Somerset Ridge's version of the famous Alsatian wine, would be perfect!

What Food Changed Your Life?

2011-06-19T22:51:00.000-05:00

I just finished reading my July 2011 issue of Sunset magazine. In the Q &A section, the above question, "What food changed your life?" was asked of 8 people who are, in one way or another, in the food industry. The one I found the most fascinating was the response of Joe Coulombe, the founder of Trader Joe's, the famous grocery store that he started in Pasadena, CA.
When Joe met his future wife, Alice in 1951, her father, Bill Steere, was a professor at Stanford on a professor's salary. It was Bill who introduced Joe to Ruby Hill Winery in Pleasanton, where you could get gallon jugs of Chardonnay for $1.00. Joe said he had always been a beer drinker, so drinking jug wine with his in-laws was a culinary awakening. At the same time, his mother-in-law introduced Joe to olive oil.That is how Joe began to learn about food and wine.

Just think what that awakening has done! We will have 2 big new Trader Joe's here in Greater Kansas City within a month. They open on July 15th and I am so anxious to wander through the aisles. I've tried so many of Joe's products in the past. I've been receiving Joe's newsletter for several years now and the anticipation of my first time shopping in a Trader Joe's is building. Am I disappointed that Kansas law forbids Joe to sell wine in the store on the Kansas side of the state line? Not really, I have my connections at a local winery!
Oh....back to the question...What Food Changed Your Life? Have you ever had one of those food moments? One bite and you know your life just changed? If so, I'd love to hear about it. If you look at the bottom of this posting, you will see the word comments. Click on it and a box for you to leave a comment in will pop up. Tell me about your culinary awakening....I look forward to reading each and every one of them!
As for my moment....I still think watching my dear sweet grandmother, Ann Robnett Johnston, making a cherry pie was my moment. I was 4 or 5 years old. Seeing how putting a few ingredients together can bring such pleasure to those lucky people that get to eat it, set my course through life. But what bite of food changed my life? It was most definitely my other grandmother's, Minnie Florence Ogg, homemade biscuits.
How could I be anything other than a chef? Both grandmother's taught me to love cooking! But you already know all of this.....they pop into my blog frequently.

So, Sunset was not the only magazine I read today. The July Bon Appetit also arrived in my mailbox. This recipe really caught my eye! Needless to say, I have not made it yet, but I will. Hope you check it out.

Grilled Lobster Paella
6 servings
Recipe and photograph by Melissa Hamilton and Christopher Hirsheimer
July 2011
Ingredients
•1/2 cup olive oil
•3/4 pound Spanish chorizo, sliced into 1/2"-thick rounds
•6 stalks green garlic, thinly sliced, or 2 finely chopped leeks, white and light-green parts only
•1 tablespoon smoked paprika
•2 1/2 cups short-grain rice
•1/4 teaspoon saffron threads
•7 cups hot seafood or chicken stock
•Kosher salt
•3 1-1 1/4-pound lobsters, halved lengthwise, claws cracked
•2 cups fresh shelled peas or frozen peas, thawed
•1/2 cup finely chopped fresh flat-leaf parsley
•3 lemons, halved
16"-18" paella pan....worth the money if you love paella!

Preparation

•Prepare a hot fire in a charcoal grill. Let burn down to red-hot coals; rake to edge of grill. (For backup, start a second round of coals in a charcoal chimney on pavement nearby.) Put paella pan on grill grate; heat olive oil. Add chorizo and green garlic or leeks; cook until golden, 3-4 minutes.

•Add smoked paprika and rice; cook, stirring often, until rice is coated, 2 minutes. Add saffron threads to hot stock. Add stock to pan and season to taste with kosher salt; stir to distribute ingredients. Let cook, undisturbed, until stock simmers and rice begins to absorb liquid, about 10 minutes. Rotate pan every 2-3 minutes to cook evenly.

•Arrange lobster halves over the rice. Continue cooking, rotating the pan often, as the rice swells and absorbs the stock. Add more coals from charcoal chimney to maintain even heat under the pan. Cook until the rice is almost tender and the lobster is cooked through, about 10 more minutes.

•Scatter peas on top. (If the liquid evaporates before the rice is tender, add more hot stock.) Cook without stirring, allowing rice to absorb all of the liquid, so that a crust (the socarrat) develops on the bottom and the edges begin to dry out and get crusty, 5-10 minutes, for a total cooking time of about 40 minutes.

•Remove pan from grill. Cover with large clean kitchen towels and let rest for 5 minutes. Garnish with parsley and serve with lemons, making sure to scrape some of the socarrat from the bottom of the pan onto each plate.

Don't forget to leave me a comment on your culinary awakening!

Barbecue Time!

2011-06-14T07:47:00.002-05:00

Photo: Todd Coleman
from Saveur's Blog

Kansas City is the Barbecue Capitol of the World! Oh sure, you Texans will argue with me, so will all of those Memphis BBQ fans. North Carolina will have a thing or two to say.....but, never fear, Kansas City will come out on top every time.
Here in Greater Kansas City, on both sides of the state line, you will find numerous barbecue restaurants. Some are nice, attractive, dare I say "lovely" dine-in places? Others are of the "shack" style, sort of rough and tumble, smelling smokey and meaty. Just a whiff of the smoke as you pull into the parking lot lets you know you are in for a treat! The smoky aroma is unbelievable!
I was delighted to see an article on Saveur Magazine's blog about one of Kansas City's famous smokin' families, the Fiorellas. Check it out by going to http://www.saveur.com/article/Travels/Ribs-and-Ritual-Kansas-City. There is also a list of the top 14 barbecue sauces from across America....Kansas City has several in that list!

Fly Old Glory Today!

Today is Flag Day here in America; a day designed to celebrate Old Glory, our American Flag. Along Main Street USA, in all the cities and towns across our country, the Flag will be displayed with pride and honor. Our National Cemeteries will be resplendent in Red, White and Blue.
"The flag of the United States has not been created by rhetorical sentences in declarations of independence and in bills of rights. It has been created by the experience of a great people, and nothing is written upon it that has not been written by their life. It is the embodiment, not of a sentiment, but of a history.' ~Woodrow Wilson

A Perfect Day for A Perfect Art in the Vines!

2011-06-12T05:22:00.000-05:00

What a wonderful day we had! Art in the Vines 2011 was perfect....perfect weather, perfect wine, perfect food, perfect crowds.....but most of all....perfect art and artists! My friends and fellow painters did an amazing job of hanging their paintings in the vines. Their areas were colorful and inviting. They invited the guest to stop and talk about art, painting, the weather and wine.

Painters Davis, Gross, Goering and Garney (sounds like a law firm!)
enjoying each other's company before the opening.

Painter Vicki Johnston who shared her space with
her granddaughter, Ana Welch, one of our two junior painters

Kristin Goering talking to some visitors about her beautiful
sunflower paintings

I took a few photographs before the parking lot began to fill up, while I had a few moments to walk around. The best thing about Art in the Vines? The happiness! Everyone seems to be having such a good time. Happiness is on everyone's face!
If you didn't make it this year, you missed a great day!

If you did make it, THANK YOU!

2011-06-10T21:41:00.000-05:00

The sky will have fluffy white clouds floating about!

The thermometer will read a delightful 78 degrees!

The breeze will be gently dancing among the grape leaves!

And there, in the middle of

Somerset Ridge Vineyard

you will find 25 painters showing their work....

Cindy and Dennis Reynolds of Somerset

and their entire crew will be making sure

you have a great afternoon!

The wine will be fabulous!

The food will be available and delicious!

and the art?

UNBELIEVABLE!

Join us, tomorrow 11AM to 5PM

go to www.somersetridge.com

for directions and further information.

See you there!

Life, Fresh Peach Ice Cream and Strawberry Shortcake!

2011-06-06T07:24:00.000-05:00

We have gone from months of cold, miserable rain to hotter than hell with horrendous humidity! Oh, that's right, this is Kansas! I will say one thing I have enjoyed about our battle of weather fronts....amazing skies! But no matter how amazing they are, I am praying for next weekend's sky to be bright blue, with a few puffy white clouds. Art in the Vines is this Saturday! Please let it be nice! Please, let us have gentle, lovely weather! I am watching the Weather Channel hourly, but still don't know if I should pack up sunscreen and a hat, or water wings and a kayak!

I am preparing to go back into my landscape mode when I face my easel and a stark white canvas a week from now. Art in the Vines will be over, and I have no pressures on me to do anything for a while; all I have to do is paint! My, that sounds wonderful! Of course, I have to bake my fresh rosemary shortbread for the winery and the Tasteful Olive, but that is it. I am ready for some down time, brand new white canvases, and a palette full of my favorite colors. I think an occasional day trip to take photographs would be fun and very useful. Flint Hills, here I come. Maybe a drive down to the Lake of the Ozarks.

There are a few recipes I've been wanting to try also. I am really into using my ice cream freezer. I saw a table at the market mounded with beautiful peaches and I immediately started remembering the fresh peach ice cream when I was a child. Strawberry Shortcake is wonderful, but Fresh Peach Ice Cream will get me every time! Here are recipes for both, just in case you are a Strawberry Shortcake person......

Fresh Peach Ice Cream
1 cup sugar

2/3 cup evaporated milk
1 1/2 cups whole milk
2 large eggs
1 large fresh peach, pitted, skinned and pureed
1/2 cup peach soda, preferably Nehi
pinch salt

MAKES ABOUT 1 QUART

Put sugar, evaporated milk, 1/2 cup of the whole milk, and eggs into a medium saucepan and whisk until well combined. Cook over medium-low heat, stirring constantly, until thickened, about 30 minutes. Strain the mixture through a fine-mesh sieve into a large bowl and set aside to let cool.
Once mixture has cooled, add puréed peach, peach soda, remaining whole milk, and a pinch of salt and stir well to combine.
Pour mixture into an ice cream maker and process according to the manufacturer's directions. Transfer ice cream to a sealable freezer-safe container and freeze.

Strawberry Shortcake
Okay, there has been a battle going on for years concerning what the cake part should be....biscuits, angel food cake, pound cake, or those horrible little packaged cake cups. Being from one of the South's most northern cities, Columbia, Missouri, I grew up knowing only biscuits! I am still a believer...southern biscuit shortcakes are a must!

TOPPING

6 cups sliced strawberries
1/3 cup sugar
1 cup heavy cream, whipped with 1 tbsp. sugar

SHORTCAKES
2 cups Martha White® Self-Rising Flour
2 tablespoons sugar
1/2 cup cold butter, cut into small pieces
3/4 cup half-and-half

HEAT oven to 475°F. Coat large cookie sheet lightly with no-stick cooking spray. Combine strawberries and 1/3 cup sugar in medium bowl. Mix well. Set aside.

COMBINE flour and 2 tablespoons sugar in large bowl. Mix well. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Add half-and-half. Stir with fork until mixture is moistened. If necessary, stir in additional half-and-half a tablespoon at a time until moist.
KNEAD dough on lightly floured surface just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 3-inch round cutter or knife into 9 shortcakes. Place about 1 inch apart on prepared baking sheet.
BAKE 7 to 9 minutes or until golden brown. Split shortcakes; fill with strawberries and top with whipped cream.
TIP....Shortcakes can be served warm or at room temperature
(photographs are courtesy of Southern Living)Speaking of recipes, do you have a stack of recipes from magazines, newspaper, scraps of paper, etc? Doesn't everyone? About 10 years ago, I downloaded a MasterCook software that has allowed me to store thousands of them. Then, after all of the work typing in all of those recipes, I wondered what the chances are of my computer crashing. I could easily lose all of them, PLUS all of my genealogy data and photographs by the hundreds! Years of work! I called my computer tech, Andrew, and he recommended Mozy. So, for $149 per year, I am now backed up, off site. If anything does crash, either laptop or desktop, I can call up and it will be there. Whew! If you are looking for a backup system, google MozyHome Online Backup.

2011-06-03T03:00:00.001-05:00

How is your Palate?

At the vineyard this past weekend, someone asked me what food I’d pair with our very lemony Citron. I had to be honest….I love it with a very plain-jane type cookie, a sugar cookie without much sugar. That cookie softens the citrus blast slightly, and doesn’t throw in any additional strong flavors to the mix. Actually, my shortbread with fresh herbs is an amazing match for Citron. This also leads me to tell you that a chocolate shortbread goes so very well with our Tawny Port. Desserts can be so simple, yet hit your palate with a bang, or end the meal with a mellow caress. The choice is yours!

While we are on the subject of desserts and shortbread, I am about to introduce my
Somerset Ridge Fresh Rosemary Shortbread
for sale at the vineyard. In the Tasting Room, we have been offering a sample of the shortbread to our visitors for over a month now, and it seems most people want to buy it! So, it will be for sale in the Tasting Room by Art in the Vines, June 11th. We are waiting on packaging, and then we are in business! I have a wonderful commercial kitchen for the baking, thanks to my dear friend, Donna Nagle.

So, here is your plan for June 11th….Art in the Vines, wine, shortbread and paintings!

I want you to meet all of the painters….there are 26 of us. Each one of us has their own style, their own way of seeing things. Chat with them, they would be delighted to tell you why they do what they do!

The Painters of Art in the Vines, 2011 are…..

The 9 Somerset Ridge Painters:
Ada Koch, Audrey Benskin, JoAnne Carlton,
Kristin Goering, Maria Johnson, Patsy Brown,
Vicki Johnston, Winnie Davis, and me

Our list of wonderful, All Local Guest Artists : Becky Pashia, Samantha Buller, Marcia Streepy, Anne Garney, Anita Toby, Claudia True, Nancy Beaver, Rosemary Begley, David Gross, Claud Davis, Peter Brunke, Melanie Nolker, Mimi Taylor, Emily Uhlmann, Jenny Meyer McCall and our 2 junior painters, Ana Welch and Sarah Koster.

Count them! 26! I hope you noticed, we have some pretty big names in that list!

We are so excited to have this opportunity to hang our paintings in the vines! It is such a beautiful place and the paintings add so much fun to the day!

There will be food for sale also, so come and spend some time with us. Stroll through the vines with someone you adore, sharing a bottle of wine! It is going to be an amazing day!

Summertime!

2011-06-01T03:00:00.001-05:00

It is summertime! That great old game of baseball is in full swing....but for Bing, my youngest grandchild, age 6, baseball is just beginning. This proud "Mimi" thinks he looks pretty special there behind homeplate in his catcher's gear. Let's hope it is the best gear available...highly protective! He has moved way beyond the time when Mimi could kiss his boo-boos and make it feel better! Damn, they sure grow up too fast!

Have you ever heard of StumbleUpon.com ? It is a service that lets you sign up for web pages and blogs that feature the things you like most. I registered for Art, Art History, Architecture, Food and Wine. This service chooses new sites for me to check out, and I have found some interesting things by following their lead. They send it out once a week, but you can always go to the sitr and request something anytime. Today I received an interesting food site, Divine Caroline, that was featuring cooking corn on the cob. I have not tried this recipe, but it sounds like it could work! I have always added sugar to my pot of water when cooking corn, but milk and butter with brown sugar instead of granulated? I am anxious to give it a try. Here is the recipe.

Milk Boiled Corn on the Cob 6–8 ears corn, husks and silk removed
water
1 1/4 cup milk
1/3 cup brown sugar
1/4 cup butter
Directions:
1. Fill a large stock pot half full with water (use a large enough pot to hold all the corn). Add in the milk, sugar and butter.
2. Bring to a boil, then add in the corn cobs. Reduce heat to a simmer and allow corn to cook for 7 to 8 minutes or until just tender, depending on size of corn try not to over cook the corn as it will become tough.
3. Using long tongs remove and place on a plate or in a bowl, then cover with foil until ready to serve. Serve with butter and salt to taste
Via http://www.divinecaroline.com/33615/81970-only-corn-cob-make#ixzz1NqxrW1ZL

If you want to look around the web yourself, searching for something that might interest you, go for it. But I am a little too cautious for that, I will let stumpleupon do it for me.

Check this one out!
http://www.stumbleupon.com/su/2Ow3r9/www.flickr.com/photos/38864566%2540N00/2479491895/

On this Memorial Day......

2011-05-30T12:58:00.002-05:00

Memorial Day Weekend

2011-05-29T08:55:00.002-05:00

Lo and Behold! Today is Sunday and we have sunshine! Is it possible that the Midwest is finally going to have a respite from severe weather? I know there are thousands and thousands of picnics planned, swimming pools opening, and of course, visits to America's cemeteries....beautiful weather would be so welcome. But even more important, the people of Joplin and all of the other areas hit by tornadoes, need good weather to continue their searches and their cleanup. Their days ahead will not be easy.

Fort Leavenworth National Cemetery

If you have never visited a National Cemetery, try to do so this summer. I am a firm believer that two of the places every American should see sometime in their lifetime are the Grand Canyon and one of our beautiful National Cemeteries. Both are true symbols of the strength of our country. If there is a National Cemetery near you, please take the time to visit. The service these men and women have done for our country should not be forgotten.

Naturally, Arch has been on my mind even more than usual. I thought I would blog today about the recipes Arch loved the most. You know, he was a wonderful cook. When I married him, he had been a wodower for years. He had learned to cook for one, learned to cook healthy. When Arch married me, I had been cooking for the masses, using all of the wonderful foods that aren't so good for you. A match made in heaven? Probably not! Our kitchen wars were interesting, to say the least.
Anyway, the foods Arch loved the most were bread and steak.....my wild fighter pilot husband was a simple man, until he was strapped into his F-86!
Arch also loved to smoke meats and fish. He made a wonderful smoked salmon. He had a rather simple smoker on the patio and he would spend the day preparing salmon for our parties. When he prepared a steak for himself, his favorite cut was a Kansas City Strip steak, always 1 1/2" thick. His grilling was an art, one he had perfected.
I've blogged before about Arch and bread. It made no difference to him where we were, at home, in a restaurant, at a friends dinner table.....before Arch sat down, if the bread was on the table, he had to have a bite! Rude? No, far from it....it was just Arch.
One of the recipes I made for Arch that wasn't very heart healthy (!) was German Potato Salad. Arch was stationed in Germany twice, and he loved German food. He was very pleased to find I knew how to prepare many German recipes.
Here is my recipe for the potato salad. This recipe is served warm.

German Potato Salad

serves 8

4 pounds Yukon gold potatoes
1 pound thick-cut bacon
1 1/2 cup finely chopped onion
2/3 cup white vinegar
1/2 cup sugar
2 tablespoon Dijon mustard
2teaspoon salt
4 tablespoons minced chives, for garnish

Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 20 to 25 minutes. Drain and slice into 1/4-inch rounds.
Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/2 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.

This does not require Bratwursts! It is wonderful with everything....I think it is perfect along side my Dad's Meatloaf and of course, Arch's Strip Steak!

Will I see you at Somerset Ridge Vineyard and Winery's Art in the Vines on June 11th? I hope so! Here are a few more photos of paintings you will see. Enjoy!

by Audrey Benskin

by Samantha Buller

by Audrey Benskin

ART IN THE VINES 2011! June 11th! Somerset Ridge Vineyard and Winery

2011-05-27T00:20:00.000-05:00

Landscape by Vicki Johnston

David Gross

An Abstract by Winnie Davis

"Boulders" by Anita Toby

Poppies by Audrey Benskin

by Samantha Buller

Don't miss these paintings and many many more!
27 Artists will be hanging their paintings among
the vines of beautiful Somerset Ridge Vineyard!

It's intervention time!

2011-05-23T20:09:00.004-05:00

I just emailed my fellow Somerset Ridge Painters, urging them to arrange an “intervention”…..for me! I did 2 luncheons at the vineyard this weekend, plus put in 3 and a half hours of painting on my fish painting. When I returned home this evening, I was sort of tired (!) so I sat down in my Lazy Old Woman chair, put my feet up and flipped on the television. There they were, those spoiled rotten, bleached blond, narcissistic, and I might add, aging women, more commonly known as the Real Housewives of Orange County. They absolutely fascinate me!

You know, “Narcissism” is the personality trait of egotism, vanity, conceit, or simple selfishness, and these women are true examples of all of those! Good Grief…. they fight, whine, cry, fight some more, cry some more….and I sat and watched 3 hours of it! As the last episode for the evening ended, I realized what a waste those 3 hours had been….and then checked the schedule to see when they would return to my 42” screen! That was when I figured out I needed an intervention….friends to come and talk me out of such behavior. I emailed them immediately, but no one came to my door…I think they were home watching the Real Housewives of New Jersey.
If you haven't watched these "Ladies",or haven't had enough of them yet, click on the link below and watch one of my favorite parts, Alexis planning a party to introduce her new "clothing line" to her friends. She wants it to be French....don't miss the restaurants manager's face!

http://www.bravotv.com/the-real-housewives-of-orange-county/season-6/videos/planning-alexis-preview

I started this blog last night, before I turned on the news.....now, I am going a different direction, a serious direction.

Tornado Victims.....
Today I am trying to find out where to make clothing donations for the Joplin Tornado victims. I do wish I could call in thousands of dollars as my donation, but instead, I can clothe several of the women. I've googled trying to find a charity that will be collecting clothing, but may have to drive my donation down to Joplin. I am sure if I take them to any church in the area, they will find someone who needs them.
I am so amazed and thrilled to hear about all of the volunteers and donations. See, we are a great country inspite of our bad press and our own government telling the world we aren't! Americans help, Americans care, Americans love!.
Unfortunately, we have severe weather forecasts for the next 3 days. Much of Oklahoma, Arkansas, Kansas and Missouri will be threatened repeatedly by high winds, hail, flooding and yes, tornadoes. But we will go on with our lives, hoping and praying for the safety of those we love, family, friends and neighbors.

My first experience with a tornado was in 1957 here in the Kansas City area. We had never heard of warning sirens, our weathermen were entertainers, not meteorologists. The tornado hit Ruskin Heights and Hickman Mills, MO on the east side of Greater Kansas City. We were on the west side of town, but information was so sketchy, all we knew was our city was being hit by a tornado. There is a lot of grumbling when our weather person stays on for hours, closely following the movement of severe weather. If the residents of Joplin had had more than a few minutes to take cover,maybe there would have been fewer deaths.
It is times like these that make watching the Real Housewives of Orange County look like a ridiculous waste of time! So, dear Painters, forget the intervention....I am cured!

A Kansan in the Kitchen!

There they go again!

Happy New Year!

Help Save Kansas City Jazz!

Baby, Its Getting Cold Outside!

A Major Change

Baking for Thanksgiving

Christmas is coming!

A break from Sauces!

Another sauce!

1 tablespoon kosher salt2 teaspoons black pepper

The French Way........

An Invitation for you!

Harvest Day #1 is a done deal!

A day at the Market

3rd Friday celebration at The Tasteful Olive!

Hot? Yes! Unbearable? No way!

Summertime's perfect dessert....

The Tortoise Gallery is OPEN!

It's HOT!

How to Paint a Cow

Midnight in Paris

What Food Changed Your Life?

Barbecue Time!

A Perfect Day for A Perfect Art in the Vines!

Life, Fresh Peach Ice Cream and Strawberry Shortcake!

Summertime!

On this Memorial Day......

Memorial Day Weekend

ART IN THE VINES 2011! June 11th! Somerset Ridge Vineyard and Winery

It's intervention time!

1 tablespoon kosher salt
2 teaspoons black pepper