Paris in the Rain

by Becky Pashia

Great new show at ARTichokes Gallery!

Once again, Becky Pashia and Megan Sutherland have given Kansas City a chance to enjoy fine works of art by hanging a show that includes many mediums by various artists. I've learned to expect beautiful shows from the two owners of ARTichokes. Their choices in artists, pieces and in hanging and installing the shows is always perfect!

Last Friday night was the opening event for the show that will hang from November 13, 2009 - February 6, 2010. As usual, the atmosphere was warm and fun. Having the opportunity to meet the artists is such an addition to the evening.

Please stop by soon to view the show. While you are there, make sure you see the new paintings of Becky Pashia. Delightful! Her new painting, Paris in the Rain is terrific!In the meantime, go to http://www.artichokeskc.com/ and see the list of artists showing.

On Saturday, I attended a cooking class at the Hen House Market at 135th and Metcalf in Overland Park, Kansas. It was taught by my good friend, Jasper Mirabile and Chef Mark Alan of Govenor's Mansion. Both chefs work closely with the folks at Hen House, and products from both Jasper and Mark are available at all of the Hen House locations.

Chef Jasper Mirabile is the Ambassador of Cheese for the state of Wisconsin. As part of his duties, Jasper teaches classes on how to cook with cheese. Yesterday's class included a total of 6 recipes and used a total of 14 cheeses!

The class was held by the fireplace there in the store, and it was welcome since we have had a cold and rainy weekend!

After several weeks of really great weather, today was cold and misty…truly a late autumn day here in the Midwest. My afternoon watching two of Kansas City’s finest chefs, was a great way to spend the afternoon. As part of the cooking classes at the Hen House, the two chefs whipped up a menu that featured cheese, cheese and more cheese! Jasper as the official Cheese Ambassador and travels around the country, explaining the joys of Wisconsin cheeses, while keeping the family restaurant, Jasper’s, operating beautifully here in Kansas City.
I met Mark Allen for the first time today, but had heard of him and his amazing sauces and seasonings. Check out his web page at http://www.chefmarkskitchen.com/.

The two Chefs divided the menu, each preparing part of the courses.
We started with Mark’s Brie Crostini with Apple Pecan Compote followed by
Jasper’s Cut Pasta “Old School”. It was magnificent! It is cooked pasta, tossed with a sauce of cream and 4 cheeses (Gruyere, Jasper’s Fresh Mozzarella, Romano and Gorgonzola. All of the cheeses were from Wisconsin, with the exception of the fresh mozzarella, made on the spot by Jasper.) Anyway, you must try it!
Jasper's Old School Pasta

serves 4 to 6
1 pound cut pasta, such as rigatoni or penne
½ cup grated Wisconsin Gruyere
½ cup fresh mozzarella
¼ cup grated Wisconsin Romano
¼ cup crumbled Wisconsin Gorgonzola
1 ½ cups heavy cream

a splash of white wine, may I suggest Somerset Ridge Chardonnay?
Freshly grated nutmeg, fresh sage leaves, and cracked pepper to taste

Cook pasta according to package directions. In a large sauté pan, bring the cream to a boil. Add all cheeses and stir until melted. Season with nutmeg, sage and pepper. Add drained pasta and toss until well coated. Serve on a heated platter.

Next came Mark’s Italian Meatballs with Roasted Red Pepper, Tomato, Bleu Cheese and Spinach. This is a recipe that calls for 6 ounces of one of Mark’s famous sauces, Roasted Red Pepper Aioli. It is available at Hen House and on line at Mark’s webpage.

Jasper made the next dish, an authentic Chicken Saltimbaco, chicken layered with prosciutto and cheese. It is fast and wonderful!

Our final course was a Fresh Pear and Pecorino Cheese Tart by Chef Mark Alan. My goodness, it was a perfect dessert! A moist lightly sweetened cake with thinly sliced pears baked right in the batter, then during the last few minutes of baking, topped with grated Pecorino! Pears are available now, don’t miss this one!

2 pounds fresh pears (Bosc or Anjou)
2 large eggs
¼ cup milk
1 cup sugar
1 ½ cup flour (remember to spoon the flour into the measuring cup, then levelit…do not scoop up the flour with the cup)
Pinch of salt
Butter for dotting top of tart
2 ounces shredded Pecorino cheese

Preheat the oven to 375 degrees. Heavily butter a 9” cake pan, then dust with dry bread crumbs.
Peel and core, then thinly slice the pears. Beat the eggs and milk in a bowl. Whisk in the sugar and salt. Mix in the flour to make a thick batter. Add the pears to the batter and stir gently. Spread the batter into the prepared pan. Dot the top with pieces of butter. Bake for 40 minutes and then sprinkle the top with the grated Pecorino. A nice touch is adding just a pinch of freshly cracked pepper to the cheese.Bake an additional 10 to 15 minutes, until the top is well browned. Let cool for 15 minutes before removing from the pan. Slice and serve warm. This is a perfect dessert to be served with a glass of Somerset Ridge Ambrosia Dessert Wine!

Come see us at the Winery soon....we are open all year round!

Wednesday - Saturday, 11:00 to 5:00; Sunday, 12:00 to 5:00.

Groups & Special Events by Appointment.

Wine Making, an Incredible Art

Any chance you have been watching the Public Television series called

“The Winemakers”? Twelve men and women are competing against one another by proving their knowledge of wine. They have to understand every aspect of, not only grape growing, but wine producing and wine sales. Over the course of six half-hour episodes, this real-life cast of characters will experience every aspect of the wine industry from the ground up — with one goal in mind —

to win the chance to launch their own wine brand.

I am not a big fan of reality television, but with my interest in the vineyard and winery, I find this show very helpful. It is rare that I actually know the answer or procedure that the contestants are tested on, but I’ve learned a lot!
Go to http://thewinemakers.tv/about to check their web page. Then come down to Somerset Ridge, my 2nd home, and experience the real thing!

My other 2nd home is ARTichokes Gallery and Studio, located in Mission Farms at 106th and Mission Road in Leawood, Kansas….Becky Pashia and Megan Sutherland have great plans for events at their Gallery. First, this Friday night will be the opening party for the new show. The shows are always so good, such a great mix of styles and mediums. Come by and enjoy a great evening and meeting the artists. That is Friday, November 13th from 6:00 to 8:00pm.
Their next exciting event will be Girls Night Out! Write this one on your calendar: ARTichokes, November 17th GIRLS NIGHT OUT 6:00 pm - 9:00 pm. It's a holiday shopping party at ARTichokes ~ come and play with us! Make sure you pickup a class schedule while you are there. Take the time to seek out the great instructors, they will be there. Let them tell you about their classes; their enthusiasm will make you want to paint!
Go to http://www.artichokeskc.com/ and read about all the events and see the paintings in a slide show. I hope I see you there!

How are your Holiday cooking plans coming along?

Have you ordered your Heritage Turkey for Thanksgiving? You need to reserve one soon if you want to have a bird that tastes like a real turkey!

Go to The Hen House here in the Kansas City area,

or visit http://www.reeseturkeys.com/ to order on line.

Wondering what size turkey you need? Try this formula: estimate that each guest will eat about 1.3 pounds, and then round up:
8 guests: 8 x 1.3 = 10.4. Your turkey should weigh at least 11 pounds.

13 guests: 13 x 1.3 = 16.9. So the bird should weigh at least 17 pounds.

The other formula for an easier Thanksgiving Dinner is:

a)Plan your menu early

b) Clean out your refrigerator (nobody enjoys this part, but it will make your life easier!)

and c) shop early!

Today I am going to share one of my favorite appetizer recipes with you.

With a big meal like Thanksgiving, it is nice to have your guests enjoy a glass of wine and a few excellent appetizers. You don't want to go overboard with them; no use spoiling everyone's appetite with fully tummys before they even get to the table!

Tomato Quiche Tartlets
2 2.1-ounce packages baked miniature phyllo dough shells (30 shells)
1/2 cup finely snipped dried tomato (not oil packed)
2 eggs, slightly beaten
3 tablespoons half-and-half
1-1/2 teaspoons snipped fresh basil
Dash salt
Dash ground black pepper
3/4 cup finely shredded Asiago cheese (3 ounces)

1. Preheat oven to 325 degrees F. Place phyllo dough shells on a baking sheet; set aside.
2. For filling, in a small bowl, combine dried tomato and enough boiling water to cover; let stand for 2 minutes. Drain well. In a medium bowl, combine eggs, half-and-half, basil, salt, and pepper. Stir in soaked dried tomato and cheese.
3. Spoon about 2 teaspoons of the filling into each phyllo shell. Bake for 10 to 15 minutes or until filling is slightly puffed and a small knife inserted into the centers of the tartlets comes out clean. Serve warm or cool. Makes 15 servings.
4. Make-Ahead Directions: Prepare and bake tartlets as directed; cool. Place tartlets in an airtight container. Cover and chill for up to 24 hours. Before serving, place tartlets on a baking sheet. Bake in a 300 degree F oven about 10 minutes or until heated through.

Impromptu Mini Art in the Vines
We were the few and proud….but we had a wonderful time! Sitting at Somerset Ridge, up in the vines, enjoying 70 degree weather, having some of the Flyboy Red Wine from the winery…what could be more perfect? I can tell you….receiving compliments from total strangers!

Let me start at the beginning….you readers know we had to cancel Art in the Vines in October due to dreadfully cold and wet weather. 31 artists were prepared to hang and install a wonderful show for the 1500 people expected to attend. our 2nd Art in the Vines. Three days before the October event, it became obvious that Mother Nature was not going to cooperate. We cancelled the event and bemoaned the fact that it looked like an early winter for the Midwest.

Every day since then has been glorious! When they heard the forecast for this last weekend, Cindy and Dennis Reynolds decided to see if we could pull together a few artists for a “mini show”. I must thank Kristin Goering, Maria Johnson, Vicki Johnston, Ana Welch, and Audrey Benskin for giving up there Sunday with the families to be in the vines with me!

With only 6 artists and there work, Cindy wanted us to use the vineyard just east of the winery building. I refer to this part of the vineyard as the “French vineyard” because it is where our old French vines, Cabernet Sauvignon and Cabernet Franc, are grown. It is an easy walk up the gentle slope to the vines and totally visible from the veranda, where people gather to listen to live jazz and share a bottle of wine with friends.
As the music came drifting up on a breeze, we stood proudly by our art, eager to talk to our visitors and explain what the hell we were thinking when we painted that! Everyone was so kind and generous with their compliments, and trusts me, that is what an artist lives for! That, and of course, money from selling their work! We were so pleased to have so many pieces find new homes! Every artist is delighted when someone buys a piece of art, no matter who the artist is; but when 4 adult artists watch a junior artist, 12 year old Ana Welch, sell 4 pieces and get a commission for a 5th, the excitement is astounding! What happened yesterday for Ana will probably alter her life in a very positive way. When asked what she was going to do with all of that money, she was most definite. “I am going to save half of it and buy art supplies with the other half!” She could hardly wait to hit Hobby Lobby! She said she was going to kick into high gear for our next BIG show in June.
During the show, Maria Johnson, a well known Johnson County artist originally from Colombia, South America, worked on a painting of the view she had from her place in the vines. Maria worked in acrylics on a large canvas, painting in vibrant yellows and golds. The visitors loved watching her work as she discussed painting with them.
Kristin Goering worked on a small pastel while there, and Ana started a painting of the winery. Me….I talked to everyone who came up to the vineyard to see our work. It is always so fun to hear people’s comments about art and to discuss certain pieces with them. And yes, I did have to explain what the hell I was thinking when I painted “Hell Hath No Fury”.


Speaking of hell.....how about a red hot recipe! Since Turkey Day is approaching, try this one. My Dad probably would not approve; Dad felt all leftover turkey should be turned into "Turkey Hash" and served over leftover Cornbread Dressing....boy, was it heavenly!
But a fast spicy Paella is perfect in so many ways!

Spicy Turkey Paella Yield: Makes 6 servings
12 ounces spicy smoked sausage (such as linguiça, andouille, or hot links), cut into 1/2-inch slices
1/4 cup garlic-flavored olive oil
2 large yellow onions, chopped
1 large red bell pepper, chopped
2 cups long-grain white rice
1/4 teaspoon saffron, yes, go spend the money, you will be glad you did!
4 cups low-salt chicken broth
4 large plum tomatoes, quartered
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
4 1/2 cups cooked leftover turkey, cut into 1/2-inch cubes
1 cup frozen peas
Preheat oven to 350°F. Brown sausage in large skillet over medium-high heat, about 5 minutes. Remove from heat.
Heat olive oil in 6 1/2-quart pot over medium-high heat. Add onions and cook until golden, stirring often, about 12 minutes. Add bell pepper; cook 3 minutes, stirring frequently. Stir in rice and saffron, then next 5 ingredients. Bring to boil. Reduce heat to medium; cover and cook 15 minutes. Add sausage, turkey, and peas to rice mixture. Bake paella 10 minutes and serve.

I actually made this for 24 people and made it in a large roasting pan. My paella pan is 16", but just wasn't big enough to handle 4 times the recipe. It turned out beautifully!
tip:If you can't find garlic-flavored olive oil, simply add a clove of minced garlic when you stir in the rice.

The weather is going to be absolutely beautiful this weekend, so several of the Somerset Ridge Artists are going to do an impromptu Art in the Vines on Sunday! There will be 6 of us, so please drive down, enjoy the wine, the view, the paintings and the weather! Oh....and the live jazz! And there will be Gourmet Picnic Bags for sale, so bring a blanket and spread out in the sunshine on the hillside and listen to the music, drink a little wine, eat a little gourmet picnic! We will be in the vines, more than willing to show you our paintings!
Please come!

Molly's Table in Paola, Kansas

As you have probably figured out by now, I love small towns, I love Mom and Pop businesses, I love to promote art. So, just to please myself, I contacted Donna Nagle, owner of a delightful little restaurant in Paola, Kansas, very close to the vineyard, and asked her if she would be willing to hang some pieces by the Somerset Ridge Artists. She was very pleased to show our work! The photo is of the paintings we delivered to Molly's Table. We had just unloaded our cars and it made for quite a photo!


The paintings are now hanging inside the restaurant and Donna and the Somerset Ridge Painters would be delighted if you drove down for lunch one day to enjoy a bowl of the best Chicken Tortilla Soup I have ever had and one of Donna's delightful sandwiches AND of course, check out the paintings!


The Somerset Ridge Artists started last spring by meeting in the vineyard every Wednesday morning to paint and photograph beautiful spots and the wonderful animals in Miami County. Naturally we would work up an appetite and we found Molly's Table in Paola!
You can find Molly's Table at 117 South Pearl in Paola. She closes at 2:00pm Mon through Saturday and is closed on Sundays.


Please visit soon!


The Somerset Ridge Painters are Audrey Benskin, Vicki Johnston, Maria Johnson, Ada Koch, Winnie Davis, JoAnne Carlton, and yours truly, Kay Tucker.

What a great weekend! I spent both Saturday and Sunday working at the winery, and had a wonderful time. Weekends are always busy, but when we introduce a new wine....IT IS PACKED! Friends, Family and Wine Lovers come in packs! They even come on horse back!

The new Tawny Port was a huge hit which doesn't surprise me because when Dennis Reynolds makes a wine, he makes magnificent wine!

To add to the excitement at the vineyard and winery, the weather here was unbelievable for November 1st! In the 70s! Gorgeous blue sky with a few whispy clouds, the kind they call "mare's tails". The vines have turned red and gold, the grass is still lush green. A perfect picture!

Now, let me explain to you what I did for 2 days.....I cooked Pierogies! Frank, the Pieroguy owner of KC's own Pierogies brought out his locally-hand made, organic delicacies. Frank was there in the tasting room to help with sauce ideas for each of the four varieties...potato & cheddar; potato, cheddar & bacon or mozzerella, Italian sausage & pepperoni and his newest, organic broccoli! (Did I mention that Donald Trump's chef ordered 12 dozen last week?!)

Yes. even Donald thinks these pierogies are the best!

I was in the kitchen cooking pierogies from noon til 5:00 closing time. I made wine and butter sauces for each variety, such as a Sage and Chardonnay sauce for the Original Potato and Cheddar, and a Ruby Red Wine and Basil Sauce for the Italian, then served them with a little homemade Italian Red Sauce. For the Potato, Cheddar and Bacon, I chose to make a sauce with our Oktoberfest Wine with Butter, Shallots from Somerset's garden and fresh Thyme. For the Broccoli I made a Ruby Red Wine sauce with Shallots.

These pierogies are so good, look perfect, and are so simple to prepare. You drop them frozen into boiling water. 6 minutes later they are floating and are ready to be sizzled in the wine reduction butter sauces. There were pierogy munchin' folks all over the veranda, the grassy hillsides and in the winery!.....Frank is the man! (And pretty darned cute at that!)

Yep....this was quite a weekend!

Somerset Ridge Vineyard

and Winery Tasting Room

Great news for women my age...As a woman approaching the age of 70 (several years away, thank goodness!) it was announced today that drinking alcohol will increase the mobility in women, not men. Check it out http://health.yahoo.com/news/reuters/us_alcohol_mobile.html

It is about time we older chicks got some good news!

And it came just in time for the release of the Somerset Ridge Tawny Port! I had a chance to sample the new Tawny Port last month....I thought sipping Somerset Ridge Ruby Port was a wonderful way to end a meal, but let me tell you, the Tawny is pure pleasure. I know the vintner, Dennis Reynolds, is my son-in-law, and I am very fond of him, but I am not just blowing smoke....He is a genius! How in the world do you "just know how" to make Port, or any wine for that matter! As a chef, I am well aware of the process of following a recipe, but for wine? He just knows what grape, or what blend of grapes, steel or wooden barrel, time....so many variables. He has many little "wine experiments" brewing away in the winery....time will tell what they turn out to be! Knowing Dennis as I do, trust me, they will be perfect!

I haven't painted for over a week. I moved the studio from the basement up to a small bedroom upstairs, and I haven't done one thing towards getting it set up and organized. Since I've had an eye injury and a cold, I didn't even get to my class at ARTichokes! The eye is doing well and the cold is just about gone. By Friday night, I will have brush in hand! Friday Open Studio & Live Music 6:00 pm - 9:00 pm Michael McClintock & Jordan Shipley, brazilian folk & jazz, 7:30 - 8:30 pm. Professional acrylic artist Kristin Goering will be in the studio to help you be creative!

Now for a little alchemy and magic at work. I'm talking Port and Chocolate...again! There is just nothing like it in my book! Take a bite of chocolate....good chocolate, like Christopher Elbow, made right here in Kansas City. Let that bite melt on your tongue, gently warming it. Then take a sip of Tawny Port. Pause........................................

AH-h-h-h, heaven.

You'd better plan on joining us at the vineyard this weekend! Go to http://www.somersetridge.com/ for winery hours and directions to the vineyard. Just heard, it is going to be in the 60s this weekend!

When you pick up that bottle of Tawny Port, go home and make

Truffle Brownies...

Makes about 1 dozen
4 tablespoons unsalted butter, plus more for pan
3 ounces good-quality unsweetened chocolate, coarsely chopped
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/4 cup milk
1 teaspoon pure vanilla extract
4 ounces good-quality semisweet chocolate, coarsely chopped
2/3 cup heavy cream

Preheat oven to 325 degrees. Butter a 9-inch springform pan, and set aside.
Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
Whisk together flour, baking powder, and salt in a separate bowl; set aside.
Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
Pour batter into prepared pan. Bake until a cake tester inserted into brownies

(avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes.

Let cool completely in pan.
Make topping when brownies are cool: Put chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate; let stand 5 minutes. Gently stir until smooth. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.
Pour ganache over cooled brownies in pan; let set, about 20 minutes.

Refrigerate until cold, 30 minutes to 1 hour.

Let brownies stand at room temperature at least 15 minutes before serving. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut.

Remember,

Brownie mixes are a great convenience, but....

nothing takes the place of a

Homemade Brownie!

Dear Friends of A Kansan in the Kitchen, I would like to share some vineyard news with you. I am so excited about this upcoming weekend! Please join us!

Just out!....Somerset Ridge to release new Tawny Port this weekend at vineyard!

from the vineyard's newsletter:

Halloween is coming and shouldn't the adults have some fun too? Of course! So we decided to have a Hallo-wine celebration!
Join us at the winery this weekend, October 31 & November 1, for the release of a very special Halloween treat: our first Tawny Port!
What is tawny port? It is a port wine that has had extensive aging in oak barrels, where it undergoes oxidation and evaporation until the color changes from red to a golden, tawny color.Our Tawny has spent the last five years in old oak barrels turning golden and acquiring fantastic caramel and nut flavors. The addition of fine brandy during fermentation has resulted in a silky smooth after-dinner drink with 19% alcohol.
Only one barrel of this special wine is being released this year. Because of its limited production, we will offer tastings only this weekend. So come on down to the tasting room where you can sample and purchase this special wine before it's gone!

Also from the vineyard....want to know more about our grapes?

Of our thirteen different grape varieties, three are of the vitis vinifera species, one (Cynthiana-Norton) is all-American and the remainder are hybrids. Vitis vinifera are traditional European varities, such as Cabernet Sauvignon, Cabernet Franc and Chardonnay. Hybrids are varieties that have mixed European and American parentage, combining the good winemaking qualities of the European with the hardiness of the American. We are one of the few commercial vineyards in the midwest that grows both vitis vinifera and hybrids.

Chardonnay - This traditional European grape makes an excellent, full-bodied white wine. We age ours on American oak.

Chardonel - A hybrid cross between Chardonnay and Seyval Blanc. This variety grows very well in our hillside vineyard and makes an excellent crisp, refreshing white wine.

Traminette - Another hybrid whose main parent is the French/German grape Gewurztraminer. This is an excellent grape that makes several styles of rich, spicy white wine, from dry to late harvest sweet.

Cabernet Dore' - A recent addition to the vineyard. A cross between Cynthiana and Cabernet Sauvignon that came out white! (Not so surprising when you consider that one of the parents of Cabernet Sauvignon is Sauvignon Blanc.) Makes a wine very similar to Sauvignon Blanc.

Aphrodite - A beautiful name for a beautiful grape. This pink grape is a cross between Cynthiana and one of the great grapes of Portugal. Makes a rich white wine.

Cabernet Sauvignon - Often called the "King of Grapes." Makes outstanding, long-lived red wine.

Cabernet Franc - Actually a parent of Cabernet Sauvignon. Produces wine that is slightly softer than its offspring. This grape is among the most cold hardy of the European varieties.

Cynthiana (Norton) - The classic American wine grape. A late addition to our vineyard, we're excited to begin making wine from this grape soon!

Chancellor - A French Hybrid that makes excellent red wine reminiscent of a fine Chianti.

Chambourcin - Another French Hybrid that makes excellent, fruity red wine.

Crimson Cabernet - Just planted in 2008. This is a ground-breaking hybrid that is a cross between Cynthiana/Norton and Cabernet Sauvignon. We are among the first vineyards in the country to have this fabulous new grape. It combines the best qualities of its two great parents.

Zinthiana - Another exciting Cynthiana cross. This one is from Zinfandel! Can't wait to start producing our own Midwestern Zin from this grape.

Marquette - One of the parents of this highly acclaimed hybrid is Pinot Noir. It makes a soft, yet complex dry red wine.

More fine wines from Somerset Ridge are in your future!

Also, from Cindy and Dennis...

Please join us at 6:30pm on Thursday, November 5 for a special Somerset Ridge wine dinner at the fabulous Loch Lloyd Country Club (168th & Holmes Road).
This will be an exquisite five-course dinner paired with Somerset Ridge wines. Among the amazing dishes will be Anaheim Chili-encrusted Diver Scallops, Blackbery-brined Pork Tenderloin and Bing Cherry-braised Local Buffalo Short Ribs! Our Cabernet Franc Reserve and Tawny Port will be just some of the Somerset Ridge wines served with this fantastic meal.Call 816-322-1022 by November 3 to make reservations. $55/person.

Okay, some of you readers out there are trying to flummox me. And it is working.... Of course, it doesn't take much to confuse me on some subjects; hell, some days on all subjects! I know I have been dwelling on age since my birthday, but that is fading, unlike my age spots. I am dealing with several issues, most age related, but I won't let them do more than temporarily confuse me!

My number one issue is to make a decision on writing a book based on my blog. I am amazed everyday when I read the email concerning my blog and how many people have suggested I turn it into a "cookbook with humor". My creative writing instructor, Mary-Lane Kamberg,

http://www.kansascitywriters.com/ has been visiting a brand new baby granddaughter. When she returns, I will discuss the possibility of the cookbook with her. Until then, I will continue on with A Kansan in the Kitchen.

There are so many food subjects for this Autumn/Pre-Holiday season. As you know, I have posted several articles on Christmas baking with my recipes for Christmas cookies. There are more to come, including an article about my favorite Christmas memory. I am sure none of you are surprised to hear it deals with cookies!

Now, with Thanksgiving fast approaching, I feel it is a time for old family recipes; foods that have been on the Johnston/Ogg holiday tables for the last 70 years. When it comes to holiday foods, not much changes. Oh sure, we occasionally throw in a new recipe just to try it out. It may appear for a year or two, but then fades away But those recipes and foods of our childhood will remain with us forever.

In my cookbook class, I try to direct my students to having at least a section on The Holidays, complete with not only recipes, but family stories. Some students have compiled entire cookbooks of recipes, stories, traditions and photographs. Do you realize what an important tool such a book is for passing your family history down for generations to come? Not to mention what a great Christmas gift it would be for your siblings!

So, here we are, a month out from Thanksgiving. I suppose I should start with the subject of turkey.

As a firm believer of the Slow Foods movement and an ardent fan of the local chapter, I talked to the Kansas City Slow Foods Convivium Chairperson, Jasper Mirabile, and asked for his choice of organic, free range turkeys that are now available. He chose a turkey from Frank Reese's Good Shepherd Turkey Ranch in Lindsborg, Kansas. Frank raises heritage and organic free range turkeys, chickens, duck and geese. A visit to his turkey ranch is a fun day trip from the Kansas City area.Check out Frank's webpage. http://www.reeseturkeys.com and Reese's

turkeys are available at Hen House Grocery Stores here in the Kansas City area.
I know they are more costly, but they are truly amazing. Remember the turkey you Grandmother used to put on the table? It was fresh from the farm, no injections, no saline solution to plump it up....just good organic free range turkey. Read about them on line, give it some thought.
So, once you have your turkey, how do you roast it? Or maybe you are a fried turkey fan. Me? I like mine roasted while basting it in butter, stuffed with

Grandmother Ogg's Cornbread Dressing

5 c. crumbled cornbread

1 c. dry bread crumbs

4 1/2 c. chicken stock

3 eggs

2 tsp. salt

1/2 tsp. black pepper

1 c. chopped celery

1 c. chopped onion

1 tsp. poultry seasoning or sage
Mix cornbread and bread crumbs with the stock. Beat eggs slightly, add milk, salt and pepper. Add to bread mixture. Then add celery, onion and seasoning. Mix well. Bake in well greased pan at 375 degrees for 30 to 40 minutes. Makes about 8 cups of dressing, enough for a 12 to 14 pound turkey.

Preheat oven to 325 degrees. Remove neck and giblets from turkey. (Use giblets and neck to make broth for gravy, if desired.) Rinse and dry turkey. Fill neck and body cavities of turkey with stuffing.
Place turkey, breast side up, on rack in open roasting pan. Brush skin with melted butter. Roast turkey about 4 hours, basting bird occasionally in beginning hours of cooking and frequently during the last hours. Cover bird with tent of heavy duty foil the last few hours of roasting. When turkey is tender, transfer to large platter; let rest 15 minutes before carving. Spoon some stuffing from body cavity into serving dish. Garnish turkey platter with celery leaves if desired. Serves 12.

As a side dish, may I suggest

Ginger-Glazed Carrots

8 medium carrots, cut into 1/4 inch slices (4 cups)
1/2 cup water
1/2 cup dry white wine or apple juice
2 teaspoons margarine
1 teaspoon dry ground ginger
1 tablespoon lemon juice
2 teaspoons packed brown sugar

Cook all ingredients except lemon juice and brown sugar in 10 inch skillet over medium heat 12 to 15 minutes, stirring occasionally, until liquid has evaporated. Reduce to medium-low.
Stir in lemon juice and brown sugar. Cook 5 minutes, stirring occasionally, until carrots are glazed.

These cold wet days sure make me think of soup. Yesterday I shared my favorite Onion Soup recipe with you. Today, I am remembering a cold rainy day in Germany. My friend, Inge, and I had just driven north from Lake Como into Austria and Germany. The day was gorgeous, the hillside vineyards were turning golden and there was a cool breeze. Up in the hills you could see the ruins of ancient castles.
By the time we arrived at King Ludwig’s Herrenchiemsee, the weather had turned cold and rainy. The castle is on an island in the middle of Chiemsee, Germany’s largest lake entirely within the borders of Germany. We hopped on a boat for the short trip out to the island. Then you walk…..it was getting colder and colder with each minute. After the tour we decided to make the walk back to the entrance where there is a lovely restaurant. It was raining and blowing and we were quite chilled by the time we arrived.
As I looked at the menu, I realized I wanted hot soup and great wine. The soup was a truly wonderful Curried Pumpkin, and the meal turned out to be one of those I will remember the rest of my life. The soup was devine, the wine was delicious. I drank a German Reisling which was so good with the curried pumpkin. Here at home when I make the soup, I drink our Oktoberfest Wine, a perfect combination.
One of these days I’ll have to tell you about the Greek restaurant in Ruedesheim, Germany! Another great soup and wine dinner! If you would like to read from my journal on the entire trip, go to my archives, click on blog from January 18, 2009.

Curried Pumpkin Soup
· 3 tablespoons butter
· 1 medium sweet onion, chopped
· 4 medium carrots, chopped
· 3 medium ribs celery, chopped
· 1 clove garlic, minced
· 1 1/2 cups vegetable broth
· 1 1/2 teaspoons curry powder, or to taste
· 1/2 teaspoon salt, or to taste
· Dash fresh ground black pepper
· 2 tablespoons fresh parsley
· 3 cups mashed pumpkin, fresh if possible
· 2 cups half-and-half or 1 1/2 cups milk and 1/2 cup heavy cream
· Parsley or chives, for garnish, optional
In a large saucepan melt butter over medium-low heat. Add chopped vegetables and saute until just tender. Add garlic and vegetable broth; bring to a simmer. Cover and simmer for 20 minutes. Add 1 1/2 teaspoons curry powder and 1/2 teaspoon salt, along with the pepper, parsley, and pumpkin. Stir in half and half or milk and cream until well blended. Working with batches, blend until smooth and pour back into the saucepan. Heat through; taste and add more salt and curry powder as needed. Garnish with parsley or snipped chives.

There is open painting studio tonight at ARTichokes! I am so far behind in my painting, and with holiday catering upon me, it doesn't look like that is going to change. But tonight is MINE! I have a 48" x 60" canvas that is calling me, but I can't get the canvas in my Volkswagen! Looks like I'll be working on it here at home. I have a painting area in my basement, but I am finding I am not spending much time there. Winter weather makes it a little too cool and I find I make excuses for not going down there. So, today I have Monique, the young woman who helps me stay organized and neat, is coming to help me move my studio two stories up. Hope it helps....moving is a lot of work to go through.

I am considering the possibility that I need the constant supervision of the wonderful teaching staff of ARTichokes! We will see what I do tonight...... Oh, there is live music going on tonight during open studio! Come and be creative! Becky Pashia will be there to welcome you and help you get set up and painting.

Oktoberfest Onion Soup with Herbed Croutons
I dearly love Somerset Ridge Oktoberfest Wine. It is such a great wine for this time of year. There simply is not a better wine to have for your Thanksgiving Dinner. I love it all year long, but now that cooler weather has moved in, I keep thinking about it paired with a delicious grilled cheese sandwich with smoked Gouda cheese! Oktoberfest Wine and smoked cheese is such a treat! Try it!

One of the recipes I use it in is my Oktoberfest Onion Soup. Try it one of these chilly wet nights!

3 Tbs. unsalted butter
2 1/2 pounds yellow onions, thinly sliced
1 garlic clove, chopped
2 Tbs. fresh tarragon leaves, chopped
3 Tbs. all-purpose flour
2 cups Somerset Ridge Oktoberfest wine

6 cups chicken stock, canned is fine, homemade is better
Coarse salt and freshly ground pepper, to taste
For the herbed croutons:
1/2 baguette, thinly sliced
2 Tbs. olive oil
2 Tbs. unsalted butter, melted
2 Tbs. chopped mixed fresh herbs, I like tarragon, rosemary, and thyme

1/2 lb. Italian Fontina cheese, cut into small cubes

Directions:
In a large soup pot over medium heat, melt the butter. Add the onions, garlic and tarragon and cook, stirring often, until the onions are soft and golden, about 15 minutes. Sprinkle in the flour and cook, stirring constantly, for 3 minutes more. Pour in the wine, bring to a simmer and cook until reduced by half, about 10 minutes. Pour in the stock, return to a simmer, reduce the heat to low and cook, uncovered, until reduced slightly, about 45 minutes. (The soup can be made up to this point up to 24 hours in advance and stored, tightly covered, in the refrigerator. Reheat gently before continuing.) Season with salt and pepper.To make the herbed croutons, preheat an oven to 300°F. Arrange the baguette slices in a single layer on a rimmed baking sheet. In a small bowl, stir together the olive oil, butter and herbs. Lightly coat each bread slice on both sides with the oil mixture. Toast the bread in the oven, turning occasionally, until crisp and golden brown, 15 to 20 minutes. Remove from the oven and set aside. (The croutons can be made up to 24 hours in advance and stored, tightly covered, at room temperature.)Preheat a broiler.Arrange individual ovenproof bowls on a baking sheet and ladle the soup into the bowls. Top each serving with 2 or 3 croutons and an equal amount of the cheese. Place the baking sheet under the broiler 7 inches from the heat source and broil until the cheese melts, about 1 minute. Remove from the broiler and serve immediately. Serves 6.

I suppose I should work another Christmas cookie recipe into my blog…if I am going to get my all of my favorites to you in time for holiday baking.
I love the Christmas season. For me it starts around the middle of November…all the planning for Thanksgiving is the beginning of it all. Two magical holidays tied together with weeks of fun and work!
There are several kinds of cookies that simply scream “CHRISTMAS!” One of these is a Gingersnap. Cold weather seems to bring out the desire for warm spices such as cinnamon, nutmeg, clove and of course, ginger. Gingersnap Cookies are a highly addictive, sugar coated cookie that gets its chewy texture and spicy flavor from adding brown sugar, molasses, and ground spices (cinnamon, ginger and cloves) to the batter. It is believed the Gingersnap originated in Germany, which sounds logical, considering the spices.
I haven’t made gingerbread men in years, but I do make gingersnaps for events I cater during the holidays. I should take this opportunity to tell you I use a small ice cream scoop, made of stainless steel, for shaping many of my cookies. The perfect size for cookies is a #40, or one that is about 1 ½” in diameter, holds approximately 4 teaspoons of liquid. Both my gingersnaps and sugar cookies are shaped with this scoop. I drop the dough from the scoop directly into a bowl of sugar. I roll them in the sugar, and then place them on the baking sheet. This simple action saves you so much time and your cookies are of uniform size. When each cookie is made from the same amount of dough, the baking time is consistent.
I hope you enjoy them! By the way, ginger is wonderful for settling the stomach, relieves nausea.

Gingersnaps
1 1/4 cups sugar
3/4 cup butter, softened
1/3 cup molasses
1 large egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger

Combine 1 cup sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add molasses
and egg; continue beating until well mixed. Reduce speed to low; add flour, baking soda, cinnamon and ginger. Beat until
well mixed. Cover; refrigerate 30 minutes.
Heat oven to 350°F. Shape dough into 1-inch balls. Roll balls in remaining 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets. Bake for 8 to 11 minutes or until set and lightly browned.

Even though these cookies have been rolled in sugar before baking, during the holidays, I pipe a group of 3 holly leaves with green buttercream icing, followed by 3 little dots of red buttercream on top of each cookie. Very festive!

I feel so fortunate to have Annie Cassidy and her wonderful chickens as my friends! I baked chocolate chip cookies for my grandson, Bing, last night (we were hanging out watching Spider Man) and I used Annie's eggs. The cookie dough was not the usual brown, but a beautiful deep golden color! Farm fresh eggs make such a difference in everything you bake and cook. If you have a source, keep it close to you!

Another thing I get through Annie is fresh goat's milk....right out of the goat! It is, of course, unpasteurized, and rich. I used it to make my homemade ricotta cheese, now I am going to use it for homemade goat cheese. I've never made goat cheese, so I am looking forward to it. I have a recipe for Marinated Cherry Peppers Stuffed with Homemade Goat Cheese, and it sounds like something I need for my Antipasto Trays when I cater cocktail parties!

I'll keep good notes and take photos during the process so I can let you know how it turned out.



Speaking of catering, that busy season is fast approaching. I've had calls already for Holiday Parties, but as I have said, I am trying to retire! The funny thing is, when I get these phone calls, it is impossible for me to say "No Thank You, I'm sorry, but I have retired"! Instead, I grab my calendar. I guess I'm not retired! Maybe next year.



Today is a beautiful day here in the Kansas City area! It has been so gray and cloudy for so many days that the bright sunlight almost hurts my eyes! I am headed to the vineyard to help, it should be a very busy, fun day in the tasting room. I think I will take my camera, the trees are so beautiful now. I think I need some photos of Wea Creek in the Autumn.



Speaking of fresh eggs and homemade ricotta, here is a Martha Stewart recipe that is so good on a Sunday morning, or a Sunday evening dinner.



Orange Ricotta Pancakes

Serves 4
1 3/4 cups (15 ounces) part-skim ricotta cheese
1/3 cup granulated sugar
2 large eggs
2 teaspoons grated orange zest (1 orange)
2/3 cup all-purpose flour
3 tablespoons canola oil
Confectioners' sugar, or maple syrup
Directions
In a medium bowl, whisk together 1 3/4 cups (15 ounces) part-skim ricotta cheese, 1/3 cup granulated sugar, 2 large eggs, and 2 teaspoons grated orange zest (1 orange). Whisk in 2/3 cup all-purpose flour until just combined.
Heat 3 tablespoons canola oil in a large nonstick skillet over medium-low heat. Working in batches (and adding more oil to skillet as needed), add batter, using a scant 1/4 cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper-towel-lined plate to drain. Serve hot, dusted with confectioners' sugar or drizzled with maple syrup.

I think a nice warm stack of these pancakes, drizzled with melted butter and warm maple syrup, paired with some panfried ham steaks or sausages would be absolutely perfect for dinner tonight! I always did prefer breakfast in the evening. And, I can always count on Martha!

I realize some of you don't know who George Burns and Gracie Allen were. I remember listening to them on the radio when I was 6 or 7 years old, while washing dishes with my sister Ann. There was no television, just great radio programs. Every kitchen had a radio, and it helped the time go by far more pleasantly!

Back to Burns and Allen....Gracie was such a delight as the epitome of a dumb blond. Poor George was left speechless so often! After one of Gracie's priceless lines, he'd smile and take a puff of his cigar.

A friend sent this recipe to me.

Gracie Allen's Classic Recipe for Roast Beef

1 large Roast of Beef

1 small Roast of Beef

Take the two roasts and put them in the oven.. When the little one burns, the big one is done.

Delightful! Priceless! And so TRUE!

Now, for a real recipe. I think the best beef roast is a Prime Rib. Always elegant, always special.

And one of the easiest cuts of beef to roast.

Prime Rib of Beef with Horseradish Crust

Ingredients
1 (3-rib) prime rib beef roast, about 6 pounds
5 garlic cloves, smashed
1/4 cup prepared horseradish
Needles from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup sea salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
2 carrots, cut in chunks
2 parsnips
1 red onions, halved
1 head garlic, halved
Directions
Preheat the oven to 350 degrees F. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.)
In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. .......or you can follow Gracie's recipe!

Today is World Bread Day, 2009

Today the weather here in the Midwest is perfect for baking bread. What could be better than putting on a big pot of homemade soup and bake your Grandmother's favorite bread recipe. Your home will soon be filled with the aromas of two of the world's favorite foods. The only thing you will need to add is about a half pound of rich creamy butter!

Rustic Italian Bread

1 cup water, heated to 120° to 130°F.
2 tablespoons Crisco® Pure Olive Oil
3 cups Pillsbury BEST® Bread Flour
2 teaspoons sugar
1/2 teaspoon salt
1 package active dry yeast (1/4 oz.)
Cornmeal
1 large egg white, beaten

1. SPOON flour lightly into measuring cup. Level off. Combine flour, sugar, salt and yeast in large bowl. Mix well. Add warm water and oil. Mix well. Turn dough out onto lightly floured surface. Knead dough 10 minutes or until smooth. Place dough in lightly greased bowl. Cover with plastic wrap and cloth towel. Let rise in warm place (80° to 85°F) for 30 to 40 minutes.
2. 2. SPRINKLE ungreased cookie sheet with cornmeal. Punch down dough. Cover dough with inverted bowl and allow to rest on counter 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place dough on cornmeal-coated cookie sheet. Cover. Let rise in warm place 35 to 40 minutes or until doubled in size.
3. 3. HEAT oven to 375°F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.

Ham, Escarole and Bean Stew

6 ounces lean slab bacon, sliced 1/4 inch thick and cut into 1/4-inch dice
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, chopped
2 garlic cloves, minced
1 Yukon Gold potato (8 ounces), cut into 1/2-inch dice
3 cups chicken or beef stock or low-sodium broth
6 ounces smoked ham, shredded (1 cup)
One 15-ounce can cannellini beans, drained
1/2 small head escarole, cut into 1/2-inch ribbons (2 packed cups)
Freshly ground pepper

1. In a saucepan, fry the bacon in the 1 tablespoon of olive oil over moderately high heat until browned, about 6 minutes. Spoon off all but 1 tablespoon of the fat. Add the onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes. Add the potato and cook, stirring, for 1 minute. Add the stock and boil over high heat. Reduce the heat to moderate and cook until the potato is tender, about 15 minutes.
2. Add the ham, beans and escarole and season with pepper. Cook over moderately high heat until the escarole is tender, about 5 minutes. Transfer to bowls, drizzle with olive oil and serve.

Your home will be a Happy Home!

photo by http://www.browneyedbaker.com/2009/03/04/cucidati-italian-fig-cookies/

As difficult as it is to think about, we must face it....THE HOLIDAYS ARE ONLY 8 to 10 WEEKS AWAY! It is time to start planning. One thing we all think about and plan for is baking cookies. Let’s face it, we love Christmas cookies. Italian cookies are some of my favorites.
In Italy, one of the highlights at a young woman’s wedding is a table covered with cookies. At traditional Italian weddings, there is generally a dessert table with a large cake made of Italian cookies. A cookie dance is started much like a line dance where the bride and groom lead guests dancing around the reception area, and then over to the cookie cake where each person takes a cookie. The non-dancers can then take cookies also. I asked my buddy, Jasper Mirabile, about the Italian cookie tradition. He said “My mama tells me this tradition dates back to the 18th century in Naples and Sicily....areas known for sweets. The offering of cookies from the family to friends as a gesture of not only friendship and love but to also "Show Off" the families recipes and artistry. In Sicily, they also offer bags of almonds for good luck from the bride and groom...in my family's hometown, they make THE FINEST FIG COOKIES and it is a tradition to have at all weddings. Jasper says they soak their figs in whisky instead of brandy, and that his Mom’s cucidati are his ALL TIME FAVORITE!!!!!
Jasper’s Mom, Josephine Mirabile, is writing a cookbook. I hope she includes her recipe for her Cucidati!
Cucidati, a cookie with a fig filling, have become part of my holiday baking. They can be as simple as a cookie resembling a Fig Newton, only MUCH BETTER, or as intricate as beautiful hand sculpted birds and fish, iced and sprinkled with colored sugar.
The filling for cucidati is an amazing blend of dried figs, raisins, dates, nuts, honey, spices, brandy and orange. Tell me that doesn't make you think of Christmas!

The recipe I have used for the last 5 or 6 years is from Gale Gand.
Cucidati
Filling:
8 ounces dried figs, chopped
6 tablespoons brandy
1 (8-ounce) jar honey
2 ounces raisins
2 ounces dates
2 ounces dried cherries
2 ounces citron or candied pineapple
1 cup walnut pieces, toasted
1 cup whole, blanched almonds, toasted
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 pinches ground clove
Rind of 1 lemon (remove any white pith)
Rind of 1 orange (remove any white pith)
Pastry :
2 1/2 cups all-purpose flour
1/3 cup sugar
3/4 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons butter, chilled and cut into small pieces
3 eggs (1 whisked with 1 teaspoon water, to make an egg wash)
1/4 cup milk
Icing:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk
Colored sprinkles, or small dots
Directions
Make the Filling: In a bowl, combine the figs with 4 tablespoons of brandy and let soak overnight or up to 4 weeks.
In a food processor, combine the soaked figs, the remaining 2 tablespoons brandy, and all the remaining filling ingredients. Process until chopped and well combined. (Alternatively, run all the ingredients through a meat grinder. Some Italian women bring their filling ingredients to the butcher and have him grind it for them.) Keep chilled until ready to use.
Make the Pastry: In a food processor, combine the flour, sugar, baking powder, and salt and pulse to mix. Add the butter and pulse until it looks like fine crumbs. In a small bowl, whisk together the 2 eggs and milk. While the motor in running, pour the liquid through the feed tube until just combined and a dough is formed. Form the dough into a disk and chill 30 minutes.
On a floured work surface, roll out the dough 1/8-inch thick. With a sharp knife or pizza cutter, cut out large (3-inch long) almond shaped pieces from the dough. Transfer the pieces to a sheet pan; then chill.
To form the cookies, have ready the filling, the chilled dough pieces, the egg wash with a pastry brush, and a sharp knife. Paint the edges of the dough pieces with egg wash and place 1 teaspoon of filling shaped into an oval in the center of half the pieces. Top each with a second piece of dough and carefully pinch the edges together to seal. Trim the excess dough from around the edges.
Make each dough package look like a bird or fish, by shaping and cutting decorative lines. You can split 1 end to look like a tail, carve rows of lines to look like feathers or fins, cut a curved line for the gills or beak opening, and a hole for the eye. (There are many different shapes they're made into, such as wreaths, slippers, and crescents.) Re-chill the cookies
Preheat the oven to 350 degrees F.
Brush the cookies with the egg wash. Bake the cookies until lightly golden brown, about 20 minutes.
Meanwhile make the Icing: In a bowl, whisk together all the ingredients.
Toss the cookies with the icing while they're still hot and sprinkle with the colored sprinkles, or leave them plain. The icing makes the cookies look like porcelain when they're done.

I am officially ticked off! There are times when I do not understand Mother Nature! This is one of them.
She knew months ago that I wanted this coming weekend to be perfect, so what is she planning for us? Cold and Rain! Unbelievable.

Because of her inflexibility, we at Somerset Ridge must be flexible. That means we must cancel this weekend’s Art in the Vines! I suppose I should say we are “postponing” it, because we will return! In the spring, on some nice warm day when the sun is shining and the birds are chirping and the buds are popping out all over, Art in the Vines will return to the vineyard….Bigger and Better than ever!

We hope you have a good weekend, even if it is 40 degrees and raining! Open a bottle of Somerset Ridge wine, build a fire in the fireplace, and snuggle up with the one you love. Now that should make Mother Nature very happy!

My Thanks to the 30 artists that have worked so hard to prepare for this event. I am so proud to work with each of you, getting to know you. I hope that we see each of you in the spring!
Until then, I will be painting at ARTichokes, taking more classes (I'll never stop learning!) and meeting more artists....who knows, maybe by springtime I'll have 50 artists lined up!

I am herding 1000 cats, entertaining the Queen of England and swimming the Mississippi, against the current. And that is all before noon each day! I will be lucky to even think "blog" for the next 10 days, so for now....just pretend I am on vacation.

BUT.....Don't forget!

Art in the Vines

Sunday, October 11th

12:00 noon to 5:00pm

Somerset Ridge Vineyard and Winery

www.somersetridge.com for directions to vineyard

come out and enjoy the art of 31 local artists!

come out and enjoy the wonderful wines of Somerset Ridge!

come out and enjoy Oktoberfest!

See you there!

Yesterday, I spent most of my day at the vineyard.It was such a beautiful day! Around every table on the veranda and out in the yard were groups of laughing friends and happy families, all there to enjoy each other and the vineyard. My job is to make the cheese and meat plates that we sell. They are such a bargain! Warm bread, Boursin cheese, fresh fruit, assorted olives and some crackers! I picked some of the beautiful red and purple leaves from the Cabernet vines and used them on the plate also.

As if sitting outside with a bottle of your favorite wine and a great plate of food isn't enough, add to the mix live jazz! Steve Gray is a very talented jazz guitarist and his music truly floats over the vineyard! I could sit out there with a few good friends, a bottle of wine and be a happy woman for hours!

This beautiful autumn weather definitely makes me want to cook. I've been thinking soups and stews! I love cold weather cooking, but early in the fall, I start thinking about chili and soup and rich meaty stews. When Buffalo Red Wine was released at Somerset Ridge Vineyard, I knew I had to create a buffalo chili using our new wine. I've always wanted to throw a big chili supper at the vineyard, but there never seems to be enough time! I hope you give this a try.

Somerset Ridge Buffalo Red Indian Summer Chili

1/4 cup extra-virgin olive oil
3 3/4 pounds ground buffalo
1/3 cup dark chili powder
2 1/4 tablespoons seasoning salt
1 1/2 tablespoons cumin
1/8 cup Worcestershire sauce
1 1/2 tablespoons hot sauce, medium to extra-spicy (1 to 3)
1 1/2 large onions, quartered
3 large peppers
1 1/2 cups Somerset Ridge Buffalo Red Wine
3 cans diced tomatoes (14-ounce)undrained
3/4 cup smoky barbecue sauce
3 cans pinto beans, washed and drained, optional

1. Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles as it cooks.
2. Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add wine and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. Let chili simmer until the meat is tender, about 2 hours. Adjust seasonings and heat level to your taste. Remove from heat and serve with one or more of the following toppings:
Shredded Cheeses: smoked white sharp cheddar, such as Cabot brand, pepper jack, chipotle Cheddar, 5 peppercorn Cheddar, Monterey jack
Sliced canned jalapenos, drained
Salsas
Sour cream
Chopped raw onion
Chopped green olives and pimentos
For Chili-Mac, cook and drain 1 pound pasta, mix well
Chopped cilantro leaves
Diced tomatoes
Defrosted frozen corn or leftover corn on the cob, scraped from cob

When I wrote about Arch and his favorite steamed clams using Leinenkugel Beer, I remembered a wonderful beefy casserole recipe I pulled from Leinenkugel's webpage http://www.leinie.com/

They call it

1888 Bock Casserole

(By Tom Martin, Eau Galle, WI)
½ lb. (about 8 slices) lean bacon, cubed
1 ½-2 lb. venison or beef steak, cubed
1 Tablespoon extra-virgin olive oil
2 Tablespoons butter
2 Tablespoons flour
1 - 12 oz. bottle Leinenkugel's 1888 Bock® (Leinenkugel's Creamy Dark can also be used.)
1 can (4-oz.) Mushrooms, pieces & stems
1 lb. (6-8 bunches) green onions, diced (green stalks too)
1 teaspoon salt
½ teaspoon black pepper
1 Tablespoon sweet basil leaves, chopped
1 Tablespoon parsley flakes, chopped
1 Tablespoon minced garlic
1 Tablespoon sugar
1 can (14.5-oz.) beef broth
1 Tablespoon wine or cider vinegar
Mashed potatoes, egg noodles or rice
Preparation Time:20 minutes. Cooking Time: 3 hours Serves: 4 Fry bacon. Set bacon aside in deep casserole pan. Add olive oil to bacon grease. Sauté venison or beef in oil mixture until browned. Remove venison or beef from oil mixture and place in casserole pan.
Turn the heat on oil mixture to very low to make the roux. Add the butter to the pan and melt. Place flour and 1/3-cup of Leinenkugel's 1888 Bock in a small jar that can be capped. Shake until mixture is smooth. Gradually add flour mixture to oil mixture to make a roux. Then gradually stir in the remainder of Leinenkugel's 1888 Bock.
Place mushrooms, green onions in the deep casserole dish with the meat, and season with the salt, pepper, basil, parsley, and garlic. Sprinkle the sugar on top.
Pour the roux over all the ingredients in the casserole dish. Add beef broth.
Cover the casserole and place in the oven. Cook for 3 hours at 300°F. Check occasionally. Stir once every hour. If the casserole seems too dry, you can add more beer or beef broth.
Remove casserole from oven and mix in the vinegar. Serve over mashed potatoes or egg noodles

It is time to bring out the Dutch oven, the stock pot, but not the old crockpot. I'm not a huge fan of the crock pot, but there are times when they come in handy. I use mine to keep foods warm for serving rather than cooking . The time required to cook in a crockpot usually blends the flavors into one big pot of mush, everyting tasting the same. There is no variety of flavors....I like to taste all of the flavors, sometimes individually, sometimes together. I figure that is what forks and spoons are for. I can take a bite of one thing, or I can "double load" my fork and taste 2 things at one time! I am a slow foods kind of gal, but the crockpot is too slow for me! Must be my "on the line" experience in restaurants.

Don't Forget! October 11th! 1:00pm to 5:00pm

Somerset Ridge Vineyard and Winery

ART IN THE VINES!

Kansas City's finest artists!

Somerset Ridge Vineyard's finest wines!

Oktoberfest Celebration!

Music and Food!

Arch Tucker, my favorite German! I am planning the food for our Oktoberfest event at the vineyard on October 11th. When I start thinking about German food, dear sweet Arch is right there telling me what to fix! He did love German food! So, in his honor I will share a favorite recipe of his. Before we were married, Arch was a bachelor for 13 years. He learned to cook for one, but his favorite recipes were those he collected as he was stationed around the world. He did 2 tours in Germany, and loved it.
Hope you enjoy

Arch’s Steamed Clams with Bacon and Beer
4 slices bacon, chopped
1 small onion, chopped
2 cloves garlic, chopped
3 pounds small clams, scrubbed well
1 cup German style beer (Arch loved Leinenkugel and Warsteiner…actually, Arch never met a beer he didn’t love!)

Fry the bacon in a medium pot until soft and golden, about 4 minutes. Add the onion and garlic and continue cooking until the bacon is nicely browned and onion is tender, about an additional 4 minutes.
Stir in the clams and add the beer. Cover the pot and steam the clams for 6 to 7 minutes, until they open. Discard any clams that do not open.
Stir gently to mix with the bacon, garlic and onion. Serve immediately. Serves 4
Serve with a salad and hot crunchy bread….Ah-h-h-h, delightful!


Jackson Pollock

Decoding Jackson Pollock
Did the Abstract Expressionist hide his name amid the swirls and torrents of a legendary 1943 mural? An art historian makes the case for a signature gesture
By Henry Adams
Smithsonian magazine, October 2009
It was my wife, Marianne Berardi, who first saw the letters.
We were looking at a reproduction of Jackson Pollock's breakthrough work, Mural, an 8-by 20-foot canvas bursting with physical energy that, in 1943, was unlike anything seen before.
The critic Clement Greenberg, Pollock's principal champion, said he took one look at the painting and realized that "Jackson was the greatest painter this country has produced." A Museum of Modern Art curator, the late Kirk Varnedoe, said Mural established Jackson Pollock as the world's premier modern painter.
I was researching a book about Pollock's lifelong relationship with his mentor, Thomas Hart Benton, the famed regionalist and muralist, when I sat puzzling over a reproduction of Mural after breakfast one morning with Marianne, herself an art historian. She suddenly said she could make out the letters S-O-N in blackish paint in the upper right area of the mural. Then she realized JACKSON ran across the entire top. And finally she saw POLLOCK below that.
The characters are unorthodox, even ambiguous, and largely hidden. But, she pointed out, it could hardly be random coincidence to find just those letters in that sequence.
I was flabbergasted. It's not every day that you see something new in one of the 20th century's most important artworks.
I'm now convinced that Pollock wrote his name in large letters on the canvas—indeed, arranged the whole painting around his name. As far as I can tell, no one has previously made this assertion. Nor is there evidence that Pollock himself, who was loath to talk about his art and left behind few written records, ever mentioned this coded gesture.
I've shared my theory with several Pollock experts. They've had mixed reactions, from "no way" to "far-fetched" to "maybe."
"It's feasible," says Sue Taylor, an art historian at Portland State University, who has studied Pollock's 1942 canvas Stenographic Figure, which includes written symbols. "Pollock would often begin with some sort of figurative device to which he would then respond—and eventually bury under layers of paint. Letters and numbers, moreover, frequently appear in works of the early 1940s."
It may not be possible to answer the question definitively unless scientists use X-ray scanning or some other method to trace which pigments were put down first. At the moment there are no plans to do such an analysis.
If my theory holds up, it has many implications. Mural, commissioned by the collector Peggy Guggenheim for her New York City apartment, is the stuff of legend. Owned by the University of Iowa since Guggenheim donated it in 1948, the painting is said to be worth $140 million. (A later Jackson Pollock painting, Number 5, 1948, reportedly sold in 2006 for $140 million—the highest price ever paid for a work of art.) Mural is so central to the Pollock mystique that in the 2000 movie Pollock, the artist (played by Ed Harris), having stared perplexedly at a giant empty canvas for months, executes Mural in a single session the night before it's due to be delivered. That (standard) version of events, originally advanced by Pollock's wife, the artist Lee Krasner, reinforces the image of Pollock as an anguished, spontaneous genius. But the art critic Francis V. O'Connor has debunked the story, saying Pollock probably executed Mural during the summer of 1943, not in one night in late December.
Pollock's possibly writing his name in Mural testifies to an overlooked feature of his works: they have a structure, contrary to the popular notion that they could be done by any 5-year-old with a knack for splatters. In my view, Pollock organized the painting around his name according to a compositional system—vertical markings that serve as the loci of rhythmic spirals—borrowed directly from his mentor, Benton.
Pollock had studied under Benton for two years and once told a friend that he wanted Mural to be comparable to a Benton work, though he didn't have the technical ability to make a great realistic mural and needed to do something different.
I have found no evidence that Pollock wrote his name in such fashion on any other canvas. In a way, that makes sense. To Pollock, I think, Mural announced that he was replacing Benton, a father figure whom he once described as "the foremost American painter today." It was Pollock's way of making a name for himself.
Henry Adams is the author of Tom and Jack: The Intertwined Lives of Thomas Hart Benton and Jackson Pollock, to be published in November by Bloomsbury Press.
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