The world has definitely left me behind…..where have I been? This weekend I watched 2 programs that I haven’t seen in years. Saturday night I watched the Miss America pageant and Sunday evening I watched the Golden Globes.
Let me start with Miss America. My, oh my, how things have changed! It is not that the young women appeared to be less than lady-like; they just did not give the appearance of elegance. Beautiful, of course, but not Miss America quality! And what was with the bikinis? Last time I saw the pageant, it was one piece swimsuits! And the evening gowns…remember when the stage had to be twice to three times wider because of all the gowns? Now they are skintight, split up to the upper thigh! And did they name a Miss Congeniality and I missed it? And when did the pageant move to Vegas?
As for the result of the pageant, I would have chosen Miss Hawaii; at least her hair looked well groomed. The new Miss America is Miss Nebraska, who looked like she was wearing a really bad wig that had slipped too far forward on her head. I will probably not watch it again for sometime, possibly never again.

Now, for the Golden Globes. I truly have no idea when I saw the last one. I immediately texted my daughter asking who the emcee was! Never heard of him….sorry, still don’t know who he is, but he was very funny. I particularly enjoyed his introduction of Bruce Willis….introduced him as Ashton Kutcher’s father! He may have gone a little too far by saying the waiters had all been hauled off by the immigration guys. The audience sort of gave a nervous groan.
I was delighted to see some of the older stars, and I do know some of the younger stars, I think. I love movies, so I actually had seen some of the movies that were nominated.

                                               But I still don’t know who Ricky Gervais is!

Strangely enough, while I was trying to remember when I last watched a Golden Globes show, something made me remember a great bowl of Hot and Sour Soup. Don’t ask me what….I don’t have a clue. Maybe I was just hungry. More than likely it was because my mind wandered back to the Chinese cookbook I was reading earier. Anyway, I do love the combination of flavors of Hot and Sour.
Truthfully, it is the only way I have ever liked tofu….and actually, in this soup, I love tofu! I don’t keep all of the ingredients on hand, my pantry definitely leans toward Italy, not China! So a trip to the grocery store is necessary. Fortunately we have several excellent oriental markets, a new international market, and Whole Foods. So the ingredients are no problem.

Hot and Sour Soup
6 dried Chinese black fungus
6 dried wood ear, black, cloud, straw, or shiitake mushrooms, or one bunch of fresh enoki mushrooms
5 dried lily buds
One can of bamboo shoots
2 tablespoons of red wine vinegar
1 tablespoon of white vinegar or rice vinegar
1 1/2 tablespoons of soy sauce
1 tablespoon of cornstarch
4 cups of chicken broth
1/2 block of firm tofu, diced into small cubes
1 egg, beaten
1 teaspoon of sesame oil
3 scallions, diced
1/4 teaspoon of salt
1 1/2 teaspoons of finely ground white pepper (do not substitute with black pepper!)
1/4 teaspoon of chili oil (optional)
Cilantro (optional)

Pour boiling water over the mushrooms until the mushrooms are covered and allow them to soak for 20 minutes, turning the mushrooms over occasionally. It may not seem like a lot but they will grow quite a bit. After soaking remove any woody ends with a knife. Cut mushrooms into strips. Reserve 1/4 cup of the liquid and mix with the cornstarch. (If using fresh enoki mushrooms set aside as they do not need to soak).
Pour boiling water over the lily buds until covered and allow to sit for 15 minutes. Cut the buds crosswise then tear them up into a few bunches.
Mix the vinegars and soy sauce together and set aside. Open the can of bamboo shoots, drain well, and cut the shoots lengthwise into strips.
Place the chicken broth into a pot and bring to a boil over high heat. Add the tofu, mushrooms, lily buds, bamboo shoots, vinegar mixture, and cornstarch mixture. Mix and bring back to a boil. Once it comes to a boil remove from heat. While stirring the soup slowly pour the egg into the broth in a small steam while stirring the soup allowing the egg to instantly cook and feather into the soup.

I just did a little proof reading of this blog....I am indeed rather strange....from Miss America to Chinese Hot and Sour with a moment wondering about a British performer.

I may need to take a day or two off.....

While I'm getting some rest, check out this video my friend Dave sent me. Everything you need to know about making French croisants! Enjoy!   http://www.wimp.com/howcroissants

Charcutepalooza!

Judy Witts Francini

What a word! Charcutepalooza!  As you know, I am a big fan of pork, even though I did take a nasty tumble because of it.  I still think it is terrific, so when I catch a blog featuring meat, I am all over it. I want each of you to visit my friend's blog and read about the festival in Tuscany that is all about meat. It is called....you guessed it....Charcutepalooza! Go to http://www.divinacucina-blog.com/  and check it out. Judy Witts Francini was my guide while I was in Sicily for 2 weeks. She is the guide of all guides. What she doesn't know about Italy and food you simply don't need to know!
While you are visiting her blog, Over a Tuscan Stove, click on the "TV" tab and watch the video of Judy with
Gary Rhodes of " Rhodes Across Italy" which was filmed for the BBC. Judy gave him a tour of the Florence Central Market. I am so jealous!
If you are going to travel to Italy, contact Judy....trust me, she will show you the real Italy! As with our own country, food has played a major role in Italy's history. If you want to know more, visit http://ezinearticles.com/?The-History-Of-Italian-Food&id=701161 for a history on Italian food. But of course, there is nothing like first hand experience. Travel to Italy and call upon Judy to guide you! Her contact information is available on her blog.

While you are reading her blog, go to search and enter The Secrets of Sugo -Tuscan Ragu.  You will be delighted with Judy's recipe for sauce.

This is a recipe I pulled from a Food and Wine magazine. I've served it to family, to guests. Most have asked for seconds, many have requested the recipe. Yes, there are more than a few ingredients, but darn....it is good! For the luscious meat sauce, Chef Gerard Craft braises pork with apples and honey, which adds some unexpected sweetness. Another surprise: He finishes the pasta with a sprinkling of smoked salt.



Photo: Anna Williams

 Smoky Pork Pappardelle
One 2-pound piece of boneless pork shoulder
Smoked sea salt
2 tablespoons canola oil
1 Granny Smith apple, cut into 1-inch dice
1 medium onion, cut into 1-inch dice
1 carrot, cut into 1-inch dice
1 celery rib, cut into 1-inch dice
2 garlic cloves, crushed
3 thyme sprigs
1/2 cup tomato paste
1 cup Somerset Ridge Vineyard Chardonnay Wine
2 cups chicken stock or low-sodium broth
1/3 cup Champagne vinegar
3 tablespoons honey
3 tablespoons mascarpone cheese
Freshly ground pepper
1 pound pappardelle
1 tablespoon chopped flat-leaf parsley
Extra-virgin olive oil, for drizzling

Preheat the oven to 300°. Season the pork with 1 1/2 tablespoons of smoked salt. In a medium, enameled cast-iron casserole, heat the canola oil until shimmering. Add the pork and cook over moderately high heat, turning, until browned on all sides, 15 minutes. Transfer the pork to a plate.

Add the apple, onion, carrot, celery, garlic and thyme to the casserole and cook over moderate heat until beginning to brown, about 6 minutes. Add the tomato paste and cook, stirring, until it deepens in color, about 2 minutes. Add the wine and bring to a boil. Add the chicken stock, vinegar and honey and bring to a simmer. Add the pork, cover and transfer the casserole to the oven. Braise the pork for about 3 hours, turning once halfway through, until very tender.
Transfer the pork to a plate. Strain the sauce into a large bowl, gently pressing on the solids. Pour the sauce back into the pot. Using 2 forks, shred the pork; discard any large pieces of fat. Transfer the shredded pork to the sauce and stir in the mascarpone. Season the sauce with smoked salt and pepper. Cover and keep warm.
Meanwhile, in a large pot of boiling salted water, cook the pappardelle until al dente. Drain the pasta and transfer to the casserole with the sauce. Toss the pasta with the sauce and the parsley over moderate heat until well coated, about 1 minute. Transfer the pasta to warm bowls. Drizzle with olive oil, sprinkle with smoked salt and serve.
The sauce can be refrigerated for up to 3 days
Want to know which Somerset Ridge wine I prefer with this?  Oktoberfest was always my choice, but now that Dennis has released his new Reisling, I can't resist pairing it with this pork dish....perfection! The experts at Food and Wine suggest a red, and of course, I do love Ruby Red,Flyboy Red and our Cabernet Franc Reserve. But for some reason, with this particular dish, I prefer the lighter German style wines.
Hope you enjoy!

The Good Old Days

There is such a wonderful feeling of home and family when you open your door and walk in to find the aroma of good home cooking wafting through the house. Somehow, it fills us with a peaceful joy…like all is good in your life.


I remember when I was in high school, returning from church on Sunday School, to find either fried chicken or pot roast just about ready to be put on the table. Both of my parents were great cooks. My Mom’s fried chicken is one of my fondest memories. For the life of me, I have never been able to perfect the art of frying chicken! Mine isn’t bad….it just isn’t Mom’s.

Most nights we would have meatloaf, liver and onions, pork chops, etc. Just regular home cooking. As we finished eating, my Dad would push his chair back from the table and say “Okay GE and Westinghouse, it’s time to do the dishes. My sister Ann and I would spend the next half hour washing the dishes, finishing just in time to join the family in front of the television to enjoy programs such as The Milton Berle Show with stars such as Jack Benny, Groucho Marx, Eddie Cantor, Dean Martin and Jerry Lewis, Abbott and Costello, Alan Young, Red Skelton, Red Buttons, Jackie Gleason, Sid Caesar and Imogene Coca, and countless more. We watched I Love Lucy, Gunsmoke, Dragnet, and so many more. Such fun!

After about 30 minutes, my Dad would say, “Katie (that is what he called me) I think it is time for dessert.” Off to the kitchen I would go to create some ooey-gooey concoction. My Dad did love dessert!

Today, we not only don’t have variety television shows like we had in the 50s, but we don’t have Mom home cooking all day. Harriet Nelson and June Cleaver are long gone, and so are many of those home cooked meals. Now days, Moms rush home from work, drive kids to practices or lessons and try to get by the store to “pick up something” for dinner. Gee, our lifestyles sure have changed! And it is kind of hard to make the house smell wonderful when you open that bag of burgers from McDonalds! May I suggest the following? They may take a little time, but with slow cookers, it can be done!



photo by about,com/southernfood

 Slow Cooker Braised Short Ribs
4 beef short ribs (4 to 6)
1/2 cup flour
2 tablespoons sweet paprika
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
2 cups apple juice
1 cup beef broth
1 medium onion, chopped
1 cups frozen pearl onions, thawed (1 to 1 1/2)
Toss short ribs in a food storage bag or paper bag with the flour, paprika, chili powder, salt, and pepper. In a large skillet over medium heat, heat the olive oil. Sear the ribs on all sides, about 2 to 3 minutes on each side. Transfer ribs to the slow cooker. In the same skillet, heat the apple juice and beef broth; pour over the ribs and add chopped onion. Cover and cook on LOW heat for 6 hours. Add the pearl onions and continue
cooking for 3 to 5 hours longer. Serve with Cornbread Casserole and a green salad.

Serves 4.

Cornbread Casserole
1 can whole kernel corn (15 to 16 oz.)
1 can cream style corn (15 to 16 oz.)
1 stick butter, melted
1 Jiffy corn bread mix, dry
1 pkg. sour cream (8 oz.)
Mix together in casserole. Bake 1 hour at 375 degrees.




photo by sex, food and rock and roll

 Sloppy Joe on Cheddar Buttermilk Biscuits
3 tbsp olive oil
1 lg onion, chopped
2 celery ribs, chopped
2 1/2 lb ground beef
1 tsp salt
1/2 tsp black pepper
1 can 28oz whole tomatoes in juice
1/2 c ketchup
2 tbsp molasses (not blackstrap)
2 tbsp apple cider vinegar
1 tablespoon Worcestershire sauce
1 1/4 tsp hot sauce, or to taste
Cheddar Buttermilk Biscuits:
1 3/4 cups all-purpose flour
3/4 cup cornmeal
4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 stick butter
6 oz extra-sharp cheddar, coarsely-grated
3 tbsp parmesan, finely-grated
3 scallions, finely chopped
1 1/3 c well-shaken buttermilk


Heat oil in a wide 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, celery, and garlic, stirring occasionally, until golden, 10 to 12 minutes. Add beef and sauté, stirring occasionally and breaking up large lumps with a wooden spoon, until meat is no longer pink. Stir in salt and pepper.
Purée tomatoes with juice, ketchup, molasses, vinegar, Worcestershire sauce, and hot sauce in a blender until smooth. Add to beef and simmer, uncovered, stirring occasionally, until sauce is thickened, 25 to 30 minutes.
Serve on top of cheddar buttermilk biscuits.

Biscuit directions:
Put oven rack in middle position and preheat oven to 450°F. Butter 1 large baking sheet.
Whisk together flour, cornmeal, baking powder, baking soda, and salt in a bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in cheeses and scallions with a wooden spoon, then add buttermilk and stir until just combined.
Drop dough in 8 equal mounds about 2 inches apart on baking sheet. Bake until golden, about 15 minutes. Transfer to a rack and cool to warm, about 10 minutes, then cut in half horizontally.

Hope your home smells heavenly very soon!

This morning it is 5 degrees. You know what that means,,,,SOUP!  I am going to make a pot of soup, using a recipe I haven’t made in approximately 6, maybe 7 years. I have been craving German Goulash Soup. It is a delightfully spiced soup with beef, potatoes and mushrooms in a rich paprika broth. And if you are in a  baking mood, whip together some German Pretzels to split, heat and spread with some sweet creamery butter and tuck in a piece of Swiss cheese. It truly is a perfect combination!
Hope you enjoy it.

German Goulash Soup serves 12

5 pounds - beef (cut in small cubes)
1 stick butter
3 large onions (chopped)
3 cloves garlic (minced)
6 tablespoons paprika (Up to 8 tablespoons, depending on your taste)
salt & pepper to taste
2 tablespoons caraway seeds
9 tablespoons tomato paste
3 bay leaves
9 cups water
6 cups beef broth
1 1/2 cups Somerset Ridge Vineyard Ruby Red wine
12 medium potatoes (cubed)
24 ounces sliced mushrooms

1. Brown the meat in oil or butter.
2. Add the onions and garlic and fry until the onions are translucent.
3. Add the paprika, bay leaf, caraway seeds, water, and broth.
4. Bring to a boil, cover, and simmer for about 1 to 1 1/2 hours
5. Add the potatoes and simmer for an additional 1 hour
6. Add the sliced mushrooms and simmer for 20 minutes (during really bad weather when I don't want to get out, I have been known to add several large cans of sliced mushrooms, liquid and all, instead of fresh. Just needs to be heated through for a few minutes)
7. Stir in the tomato paste and red wine. Simmer over very low heat for 20 minutes.
8. Salt and pepper to taste.
9. Remove the bay leaf before serving.

Schein appétit!

Classic German Pretzels

1 tablespoon sugar
2 cups room-temperature water
1 tablespoon active dry yeast or 2 teaspoons instant yeast
3 cups 100% White Whole Wheat Flour
2 teaspoons non-diastatic malt powder , available at www.kingarthurflour.com
1 tablespoon salt
2 1/2 cups Unbleached All-Purpose Flour (2 1/2 to 3)

1. Mix the sugar, water and yeast; stir to dissolve. (If you're using instant
yeast, skip this step, simply combining all of the ingredients at once.) Add
the white wheat flour, malt, salt, and enough unbleached flour to make a
soft (but not sticky) dough. Knead well, place in a bowl, and let rise till
doubled.
2. Divide the dough into 16 pieces. Roll each piece into a log, and shape the logs into pretzels. In a large pot, boil together 6 cups of water and 2 tablespoons baking soda. Put 4 pretzels at a time into the boiling water, and cook for 1 minute. Transfer boiled pretzels to a lightly greased baking sheet.
3. When all the pretzels have been cooked, paint them with an egg glaze (1 egg mixed with 1 tablespoon water) and sprinkle with salt or seeds (if desired), then bake in a preheated 450°F oven for 12 to 15 minutes, or until the pretzels are well-browned. Yield: 16 soft, chewy pretzels.

I suppose with a German soup and German pretzels, I should share a German dessert. Is there a dessert from Germany that is better known than Apple Strudel? I've made the strudel dough that you roll and stretch until you can see through it, but it is very time consiming. I used to have a neighbor, Erika, who was from Germany. She taught me how to make strudel. 3 hours later, we had apple strudel. Using sheets of phyllo dough from your grocers freezer section makes life much easier. How does it compare? Honestly, I prefer the homemade, but when you are baking the pretzels too, the dough is just too time consuming 

I found this recipe on http://www.kitchendaily.com/. It is so much easier than the authentic strudel recipe I have used for years.


Apple Strudel

1/2 cup raisins
2 pounds mixed gala and granny smith apples, peeled, cored, thinly sliced and coarsely chopped, about 7 cups
1/2 cup chopped walnuts, optional
2/3 cup sugar
1/2 cup graham crackers crushed
1 stick (8 tablespoons) butter, melted
1 teaspoon cinnamon
12 14- by 9-inch sheets phyllo dough
confectioners' sugar for dusting
whipped cream or vanilla ice cream, optional

Preheat oven to 375F with rack in middle.
Soak raisins in hot water until slightly softened, about 1 hour or overnight. Drain raisins and stir together with apples, walnuts, 1/2 cup sugar, 2 tablespoons graham cracker crumbs, 2 tablespoons melted butter, and 1/2 teaspoon cinnamon. Stir together remaining sugar and cinnamon in a small bowl.
On a work surface arrange an 18-inch-long-piece of wax paper with a long side facing you, cover it with 1 sheet of the phyllo, and brush the phyllo lightly with some of melted butter then lightly sprinkle with sugar mixture and graham cracker crumbs. Layer 5 more sheets of phyllo over the first sheet in the same manner, brushing each sheet lightly with some of the melted butter, then sprinkling with sugar mixture and graham cracker crumbs. Mound half the apple mixture (about 3 3/4 cups) evenly along the long side facing you, leaving a 2-inch border at each end. Using the wax paper as a guide and rolling away from you, roll up the strudel gently but tightly and, with the seam side down (ends will be open; stuff any fallen pieces of apple back into strudel).
Carefully transfer strudel to a lightly buttered jelly-roll pan. Make another strudel with the remaining ingredients in same manner and transfer it to the jelly-roll pan 2-inches leaving a 2-inch space between strudels. Brush strudels with some of the remaining melted butter, then sprinkle with cinnamon-sugar. (You may have some remaining cinnamon-sugar and graham cracker crumbs.)
Bake strudels until golden, 35 to 45 minutes, and gently loosen with a spatula, then cool to warm in pan, about 30 minutes. Using a sharp serrated knife, cut strudels and dust with confectioners' sugar. Transfer to plates and serve with whipped cream or vanilla ice cream if desired.

Lass uns essen!  That means "Let's eat!"

The silence of a snowy morning…..

Something awakened me around 5am. I was lying there, listening, wondering what it was. Slowly I began to realize it was the absence of sound that woke me. I knew immediately that everything was covered with snow.
They have been predicting snow for days, giving us fair warning, time to go to the grocery store. From the lack of sounds, I knew the snow had arrived. It became obvious my drive down to my studio in Paola was no longer part of my day. Now what do I do……..

First, I put on a pot of beef soup bones, nothing fancy, just making stock. And now, several hours later, the house smells wonderful with the rich beefy aroma wafting throughout. A cup of steaming beef broth sounds inviting on a cold snowy day.

No, I am not going to give you a recipe for beef stock; I didn’t roast veggies to be added. I simply took out a Dutch oven, added a little olive oil and when it was hot, I added the bones with salt and pepper. That is it folks, plain and simple. When they were nice and brown (see, I don’t even think of it as “caramelized” with this simple method!), I added water and popped the covered pan in the oven.

My home smells divine! By noontime, ahhhhh, lunch!

Okay, next on my short list of things to do on this wintery day, is work on the genealogy. A third cousin of my sweet Arch sent me an email requesting any information I might have on the Tucker family. I use the Family Tree software and have a membership with Ancestry.com, but Arch was never able to give me much information on distant generations. His cousin will be given what I have, and I can send some accounts of events that Arch spoke of, but sadly, that is it. One story I am anxious to pass on to “Cuz” is of Arch’s great grandfather. He fought in the Civil War, at Pea Ridge, Arkansas. Arch had been told he died there of pneumonia and was buried in the National Cemetery at Fort Smith, Arkansas.

One day, we loaded up the car and headed south. I had visited other National Cemeteries, but you can never get over those overwhelming and contradictory feelings of grief and joy, pride and embarrassment, glory and defeat. Standing among the thousands of white grave markers of the men and women who have fought for our country makes you feel terribly insignificant. It also makes you stand tall and proud to be an American. I can think of a few “entertainers” (and I use the term loosely) and politicians (certainly not Statesmen) that I would like to drag into the National Cemetery at Fort Leavenworth and give them a good talking to. 

We found his great grandfather Private David Tucker's grave there at Ft Smith. It was in the front row of a section, tucked between two Confederate soldier’s graves. At Fort Smith, the Civil War soldiers were buried in that fashion, one Confederate, one Union, one Confederate, one Union and so forth. We also drove to the scene of the Battle at Pea Ridge, which is now a National Park. On March 7 & 8, 1862, 26,000 soldiers fought here to decide the fate of Missouri. The 4,300-acre park honors those who fought for their way of life. Pea Ridge was one of the most pivotal Civil War battles, and is the most intact Civil War battlefield in the country.

It was a large open field, flat and well manicured, and surprisingly covered by a herd of deer that morning. They were peacefully grazing, occasionally glancing towards us, and the leader of the herd keeping a watchful eye on us. Once again, silence was the theme. It was difficult to imagine the sounds of carnage that once filled that now passive park.

The snow is still coming down; it doesn’t look like I will be getting the new car out of the garage today!

Next on my list of things to do today…..pull that pot of beef out of the oven and proceed with the broth for lunch! And maybe I will bake something this afternoon…after all, the oven is already warmed up.

Do you have a true weakness for desserts? Most of us do…..whether it be cake, pie, cookies, ice cream I am pretty sure one of my favorite desserts to prepare and to eat would be Profiteroles. You know, the little brother of the Cream Puff…..more elegant, more versatile, and it is easier to fool yourself into eating a dessert…after all, it’s little!


I’ve tried dozens of recipes for Profiteroles, and this is my favorite. Tiny little crispy puffs filled with the smallest scoop of coffee ice cream, then drizzled with warm chocolate sauce. Each serving should be made up of 3 filled Profiteroles, topped with the warm chocolate sauce, and finished off with a dollop of sweetened whipped cream and a tiny sprig of fresh mint. (Isn’t it wonderful we can buy fresh herbs all winter long?)

Hope you enjoy them as much as I do. Of course, if coffee ice cream isn’t for you, try your favorite. Just make sure it will go with the chocolate sauce with Port….trust me, you won’t want to miss the sauce!

For profiteroles:

1 quart coffee ice cream
6 tablespoons unsalted butter, cut into pieces
 3/4 cup water
1/4 teaspoon salt
3/4 cup all-purpose flour
3 large eggs
For chocolate sauce:
 1/2 cup sugar
1 cup heavy cream
 7 ounce fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
1/2 teaspoon pure vanilla extract
2 tablespoons Somerset Ridge Tawny Port

You will need several pieces of Equipment: a small (about 1 1/2-inch) ice cream scoop; a large pastry bag fitted with a 3/4-inch plain tip

Make profiteroles:
Chill a small metal baking pan in freezer. Form 18 ice cream balls with scoop and freeze in chilled pan at least 1 hour (this will make serving faster).
Preheat oven to 425°F with rack in middle. Butter a large baking sheet.
Bring butter, water, and salt to a boil in a small heavy saucepan, stirring until butter is melted. Reduce heat to medium, then add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a bowl and cool slightly, 2 to 3 minutes.
Add eggs 1 at a time, beating well with an electric mixer after each addition.
Transfer warm mixture to pastry bag and pipe 18 mounds (about 1 1/4 inches wide and 1 inch high) 1 inch apart on baking sheet.
Bake until puffed and golden brown, 20 to 25 minutes total. Prick each profiterole once with a skewer, then return to oven to dry, propping oven door slightly ajar, 3 minutes. Cool on sheet on a rack.
Make chocolate sauce:
Heat sugar in a 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber.
Remove from heat, then add cream and a pinch of salt (mixture will bubble and steam). Return to heat and cook, stirring, until caramel has dissolved.
Remove from heat and add chocolate, whisking until melted, then whisk in vanilla and Port. Keep warm, covered.

Serve profiteroles: Halve profiteroles horizontally, then fill each with a ball of ice cream. Put 3 profiteroles on each plate and drizzle generously with warm chocolate sauce. Don't forget the glass of Tawny Port with your dessert!

: •Ice cream balls can be frozen up to 1 day (cover with plastic wrap after 1 hour).
•Profiteroles can be baked 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Recrisp on a baking sheet in a 375°F oven 5 minutes. Cool before filling.


Sound good? Of course, there is Crème Brulee, apple pie, bread pudding, Pavlova, chocolate cake, peach cobbler, strawberry pie, pecan pie, angel food cake with 7 minute frosting (pink frosting, please)……see, I do love desserts! And I wonder why I am a 4’cube!

It is back to the studio come tomorrow. I'm anxious to return to my new project. But I will always have time to blog....sooner or later!

There are artisan winemakers in town who have earned time in the spotlight.

Hello Everyone, I am back....haven't been gone long, and I didn't travel very far away, but I did not have the internet available, so I felt a little isolated!
When I returned and found the latest issue of 435 Magazine in my mailbox, I was excited to see an article on Somerset Ridge Vineyard and Winery. Thought maybe I would share it with you.



Somerset Ridge, Uncorked


Step aside for a moment, cocktail revolution. There are artisan winemakers in town who have earned time in the spotlight. And though it may be surprising to some that in the Heartland—where prior to prohibition 87 percent of the country’s wine was produced—quality wines are catching the attention of seasoned and discerning palates.
Dennis and Cindy Reynolds, owners of Somerset Ridge Vineyard and Winery, aren’t strangers to the steady stream of accolades they receive for their award-winning wines. The petite vineyard—located on a postage-stamp size chunk of land 25 minutes outside Johnson County, near Louisburg—is one of a handful of Kansas wineries helping to put the Sunflower State on the lucrative wine map and turning heads along the way.
But the couple—he a former attorney, she a corporate executive and now both are stewards of the good earth—particularly covet their vineyard’s most recent accomplishment in the lofty wine world.
The prestigious Jefferson Cup Invitational, the only competition that honors the best of the best among wineries from all of America’s wine regions, gave a nod in late November to Somerset Ridge’s Oktoberfest 2009. The wine won the judges’ affection in the category of non-vinifera white wine—vines which flourish in the more extreme climates in the center portion of the United States. In addition to their top-tier showing, Somerset Ridge won medals for five other wines in the stringent competition: Traminette and Citron won American Examples of Greatness (equivalent to a gold), while Ruby Red, Chardonel and Ambrosia won Medals of American Merit (on par with a silver).
The 11th Annual Jefferson Cup Invitational, which had wines from 21 states and distributed top honors to wines from six states, is a different sort of wine competition. Founded and directed by local wine guru Doug Frost, MS, MW—one of only three individuals in the world to have achieved the titles of Master Sommelier and Master of Wine—the competition is based on the democratic philosophies of its namesake, Thomas Jefferson. The judging panel is comprised of industry luminaries.
“What we are doing is following Mr. Jefferson’s example and allowing every quality wine-producing region in America a place at our table,” says Frost. “While many may know him from his well-chronicled political role, most Americans have no idea just how influential Jefferson was in the way we eat and drink and live today. To call Mr. Jefferson ahead of his time where food and wine are concerned is the ultimate understatement. He was growing grapes that did not really come into vogue in this country until 20 years ago.”
And like Mr. Jefferson, the Reynolds became trailblazers when they took 45 bucolic acres in Kansas and turned the land into an upstart boutique winery. Licensed in 2001, Somerset Ridge has 8,000 vines on the far western edge of the Ozark shelf with softly rolling hills that gather mist in the early morning and are dappled with sunlight in the afternoon—dream topography for prolific grape growing.
“Our operation is not unlike the jewel-box vineyards found in California and regions of Europe that produce millions of bottles of wine each year,” says Cindy.
Indeed, Somerset Ridge is a lovely and hard-working vineyard, producing more than 5,000 cases of award-winning, handcrafted wines including European-style reds, an off-dry German-style white, a traditional port and a late-harvest white dessert wine, that continues to impress connoisseurs in Kansas, Missouri, California and across the U.S. “With the efficient use of our relatively small acreage we’re able to produce a lot of wine,” says Dennis.
Four of the top spots in the Jefferson Cup Invitational Wine Competition went to three eastern Kansas wineries, including Blue Jacket Crossing, Holy-Field and Somerset Ridge.
Cheers, Somerset Ridge. Winners take all.

I am a very proud Mom!


The vines at Somerset Ridge are in a deep sleep right now, and after checking the weather forcast, they may slip into a coma! I get the shivers when I hear the temperatures....and of course, I start thinking SOUP!
Coming in out of the cold and sitting down to a cup or bowl of steaming hot soup is such a treat, and as far as I am concerned, an absolute necessity!
Many ears ago, there use to be a restaurant called Baby Doe's. I looked like an old mining company in the mountains. It was perched up on a hill over looking the river bottom area. The only problem with the restaurant was it apparently was slipping down that hill! People were definitely disappointed to see the place close, but better that than tumbling down the hillside full of people dining!
One of Baby Doe's big winners on the menu was the Cheese Soup with Beer. I seem to have an abundance of milk in the fridge, so this is going to be my dinner!

Baby Doe's Cheese Soup with Beer



2 quarts milk
1 1/2 tablespoons chicken bouillon powder
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce
1/2 tablespoon salt 6 tablespoons cornstarch
1/2 cup water
12 fluid ounces dark beer
1 (16 ounce) jar processed cheese sauce
Directions:
1. In a large pot over medium heat, combine the milk, bouillon, Worcestershire sauce, hot pepper sauce and salt. Bring close to a boil.
2. In a small bowl, dissolve the cornstarch in the water and add to the soup, stirring well. Add the beer and the cheese sauce, reduce heat to low and mix well. Allow to heat through before serving.

Now, it is back to the studio.....the paint is calling me.

I receive many blogs via email, just as you do mine. It is amazing how many of them are focusing on cleaning your house! You know, like Top 10 things to do first thing in the morning.  I may not be the best housekeeper in the world, but isn't it natural to make your bed when you wake up? Why does this have to be on a morning checklist? And don't you usually put your dirty dishes in the dishwasher rather than stacking them in the sink? Okay, maybe I've stacked them a few times, but gosh, the dishwasher is right there!



What I really need is a plan for keeping my garage clean. How can it get so dirty, so fast? The location of my garage, the way it is placed (one of 3 garages on a "t" shaped driveway shared with 2 other condos) the wind blows leaves, trash, snow, etc., it swirls around and around, and ends up plastered against my garage door. Then I come bopping home, push the garage door opener as I am coming down the street, and BAM! Every leaf and piece of trash in a 2 mile radius blows straight into my garage! And, as I said, if it is snowing...it all drifts into a huge mound right in front of my garage. Next time, my garage is going to face south!

So, why am I worried about my dirty garage? I have a brand new, shiny black, perfectly clean car. I'd like for it to stay that way....fat chance, but I hate for it to get dirty sitting in my garage! I feel a very cold day of garage cleaning in my future.

Today, I spent the day cleaning up and arranging my new studio space. I think I am going to love it! Now, if only I can paint there. More important....if only I paint! I get so busy making sure things look a certain way, that things are organized a certain way....sun to my back, pallette to my right, paints separated by colors (all reds in one container, blues in another, etc.) music turned on and up, fresh Coke Zero with a lot of ice, a new roll of paper towels near by, etc. I could go on and on....in fact, I do go on and on, until I've run out of time and have to delay starting another painting. Get the picture? I can delay like a pro!

I have a recipe for you that I should have given you before the holidays, but I forgot. This is a perfect nibble to have with a glass of wine or your martini. Hope you enjoy it!



(so simple....so wonderful!)

1 pound cold asiago cheese
chopped pine nuts
chopped fresh sage

Shred 1 pound cold asiago cheese.

Place 6   1 tablespoon-size mounds of cheese about 1 inch apart on a parchment-lined baking sheet.

Sprinkle each mound with 1/4 teaspoon each chopped pine nuts and sage. Bake at 425 degrees until the cheese is golden and the edges are slightly crisp, 8 to 10 minutes.

Remove each crisp with a thin spatula and gently curl around a rolling pin, then cool on a rack.

Repeat to make about 24 crisps.

Pine Nut Cheese Crisps, Recipe courtesy Food Network Magazine

Cheers!



A Special New Year’s Eve Menu   My Arch always insisted we share Black Eyed Peas at the stroke of midnight...which was a new tradition for me. We had a big New Year's Eve party every year, usually with 30 to 40 of our closest friends. Arch and I would cook up a storm, making sure there were plenty of Black Eyed Peas for everyone.
The eating of the humble legume, to bring you good luck in the coming year, began in the south, and is now a common New Year's Eve and Day item on menus around the world. As with all regional cooking, there are variation....both in legends and cooking methods.
If you are planning to celebrate the New Year in the Southeast, it is most likely that you will be offered black-eyed peas in some form, either just after midnight or on New Year's Day. From grand gala gourmet dinners to small casual gatherings with friends and family, these flavorful legumes are traditionally, according to Southern folklore, the first food to be eaten on New Year's Day for luck and prosperity throughout the year ahead.

The practice of eating black-eyed peas for luck is generally believed to date back to the Civil War. At first planted as food for livestock, and later a food staple for slaves in the South, the fields of black-eyed peas were ignored as Sherman's troops destroyed or stole other crops, thereby giving the humble, but nourishing, black-eyed pea an important role as a major food source for surviving Confederates.

Today, the tradition of eating black-eyed peas for the New Year has evolved into a number of variations and embellishments of the luck and prosperity theme including:

Served with greens (collards, mustard or turnip greens, which varies regionally), the peas represent coins and the greens represent paper money. In some areas cabbage is used in place of the greens.
Cornbread, often served with black-eyed peas and greens, represents gold.
For the best chance of luck every day in the year ahead, one must eat at least 365 black-eyed peas on New Year's Day.
Black-eyed peas eaten with stewed tomatoes represent wealth and health.
Adding a shiny penny or dime to the pot just before serving is another tradition practiced by some. When served, the person whose bowl contains the penny or dime receives the best luck for the New Year, unless of course, the recipient swallows the coin, which would be a rather unlucky way to start off the year.

During the week of Thanksgiving, I posted several menus and notes from my friends at Smithfield Foods. Today, I received this via their email weekly menu plans and recipes. If you love pork, ham and bacon, go to smithfield.com and sign up for their blog.

 Good Luck Soup

• 2 (10 ounce) packages Smithfield Country

Ham and End Slices (can substitute 2 cups

any leftover ham), roughly chopped

• 1 pound Black Eyed Peas, rinsed and soaked

over night

• 1 tablespoon olive oil

• 2 medium yellow onions, chopped

• 2 cloves garlic

• 1 tablespoon ham base

• 5 dashes hot sauce

• 1 1/2 teaspoons dried thyme

• 1 teaspoon dried oregano

• Vegetable stock (64 ounce) (can substitute

chicken stock)

• 1 cup water

• 1/2 pound collards, cut into thin ribbons

• pepper to taste

Steps: In a large stock pot add olive oil. Stir in onions,

garlic, ham base, hot sauce, thyme and oregano. Saute

until onions are translucent. Add drained black eyed

peas, vegetable stock, water and chopped ham. Simmer

until peas are tender. Approximately 40-50 minutes. Add

collards and simmer an additional 20 to 30 minutes.

Pepper to taste. Serve hot.

Don't forget the cornbread and lots of butter!

Happy New Year to all of you! You have made my 2010 very special. I have loved reading all of your emails. I was glad to be given the opportunity to help you find a particular recipe, or help you plan a special menu. Thank you so much for supporting my little blog! I plan to carry on during 2011, unless the government decides to carry through with it's threat to start taxing blogs. Hopefully it is just another rumor.

A New Year's message from Somerset Ridge Vineyard and Winery

Join us for a New Year's Eve Afternoon Cigar & Wine Event at Somerset Ridge!

To help usher in 2011, we are having a very special event on New Year's Eve afternoon from noon to 5. Master cigar roller Corey Frisbee will be in the tasting room rolling custom cigars for your New Year's pleasure!
You can select from a variety of premium tobaccos and cigar sizes while watching a master craftsman roll your own custom cigars.
What better way to bring in 2011 than enjoying your own custom cigar with a glass of Somerset Ridge Tawny or Ruby port?
We hope to see you for this special event. If you have friends & family in from out of town, bring them by!
Winery Hours: 11-5 Wed-Friday; 12-5 Sunday. CLOSED THIS SATURDAY, NEW YEAR'S DAY.

A message from Lidia  to share with you

Dear Friends,
With the New Year just around the corner and resolutions being drafted, and ready to be put into action, I too, want to approach this coming year with a significant, and close to the heart, resolve.
My resolution for 2011 will be a conscious effort to not waste food. This effort will be made not only by myself, but by our employees in our restaurants and retail shops. I will also take the opportunity to share this message in the media, and my teachings throughout the year.

The world produces 120% of the food it needs, and yet there are people still hungry. We are all concerned about being "green," but according to some of the latest statistics that I read, one third of the world's gas omissions are produced by wasted food. The actual waste of the food, coupled with all the energy, labor and materials used in producing this food, are all contributing to this serious problem.

The solution seems rather simple, and all of us have it in our power to make a difference! So let's start a movement as a nation, and rekindle an old saying "Waste Not Want Not", which has much relevance today, and for our future.

Commit with me in this movement by joining my Community Table. Share in the discussion of how you will make a commitment to not waste food in the coming year- what you will do to help! You can also write to me about how you will become a part of this mission at commitwithlidia@lidiasitaly.com

Spread the word far and wide amongst friends and family- we all have the power to make a difference by not wasting food. It starts with us, in our own homes, and at our own tables.

I wish you all a very healthy and Happy New Year!    

Warmly, Lidia




May I add my warmest wishes for a Happy and Safe New Year!

Kay Tucker

 I took a tumble on Christmas Day….Somehow, it seems so unfair to be attacked by pork….after all, is there a more loyal pork lover in the world? I think not! But yet, a tiny little piece of ham fat on my hardwood kitchen floor did me in!

So, I’ve been stuck at home, in my chair with the heating pad on my knee and my massaging pillow on my right hip, and a bottle of Alieve by my side. I have watched every movie ever made, consumed way too much Coke Zero, read 2 books (which is good!) and taken a catnap almost hourly. I have reached BORED! And then some.

Last night I could not stand the idea of sitting another moment. I asked myself what would make me happy…it had to something I could do at home. It had to be something that did not require a lot of physical activity…..then the light came on! I was going to bake bread!

When my children were in grade school (many moons ago) I went through a phase where I baked bread once a week. I loved it! Big plump loaves of white bread; fragrant, sugary loaves of cinnamon bread; I even tried my grandmother’s salt rising bread recipe. A big hit was the cheese bread By the time school was out, the kitchen table would have 8 loaves of bread cooling on racks. Then the door would open, the kids would rush in and…..within 10 minutes, the count had dwindled to 6 loaves. After dinner there would be 4 or 5…after breakfast the next morning….zip, nada, niente, nichts. It was non-stop bread eating at our house.

With that decision made, my next move was to see what I had on hand in the kitchen. Then I had to choose a recipe. This was fun!


Finally at 7pm, I made my decision….

No-Knead Three-Cheese Semolina Bread (because of my fall, I chose no-knead because of not wanting to stand there for 10 minutes while kneading)

This is a King Arthur Flour recipe, as so many of my bread recipes are. If you are a baker, check out their web page, http://www.kingarthurflour.com


2 cups King Arthur Unbleached All-Purpose Flour
1 cup semolina
2 teaspoons instant yeast
1 1/4 teaspoons salt
1 tablespoon Pizza Dough Flavor, optional (a King Arthur product…definitely worth ordering!)
2 tablespoons garlic oil or olive oil
1 cups lukewarm water (1 to 1 1/8)
1 cup freshly grated Parmesan cheese
1 cup diced Provolone cheese, smoked or plain, mild or sharp
1 cup diced or coarsely crumbled Asiago cheese, mild or sharp

1 Combine everything but the three cheeses, and beat on medium speed of an electric mixer to make a soft, smooth dough. It may or may not clear the sides of the bowl; either way is just fine.

2. Add the three cheeses, and mix till well combined.

3. Put the soft dough in a lightly greased bowl or 8-cup measure, cover, and let rise for about 2 hours, till very puffy.

4. Lightly grease a 14" to 15" covered stoneware baker. Or lightly grease a baking sheet, or line with parchment. Sprinkle semolina into the pan, or onto the baking sheet. I used a baking sheet with parchment paper.

5. Gently deflate the dough. Divide the dough in half, shape each piece into a loaf and place both halves on the prepared baking sheet.

6. Tent lightly with greased plastic wrap (spray wrap with olive oil spray), and let rise for about an hour, till noticeably puffy. Towards the end of the rising time, preheat the oven to 425°F.

7. Take the plastic off the bread. Mist top of bread with water, and use a sharp knife to make three diagonal slashes in each loaf.

8. Bake the bread for 40 minutes, till the bread is golden brown and an instant-read thermometer inserted into the center registers about 190°F to 200°F. If you're baking smaller loaves, check to see if they're done after 30 minutes.

Turn the bread out of the pan onto a rack to cool.

But don’t forget ….there is nothing like a shamelessly thick slice of warm, fragrant bread, fresh from the oven and slathered with sweet creamery butter. That first bite is truly a religious experience!

My house smells heavenly! Enjoy!

Here we are at the end of 2010….Hard to believe, but it is true. As we were busy taking care of the moments, the year came and went.


I am not disappointed in the year 2010; it was actually good,  a year of learning for me. Most of the things I have learned are positive….most……...

But here I am, ready to tackle 2011.

I’m not a big fan of New Year’s resolutions, probably because I never stick to it. I suppose that is because I set my goal too high, totally unreachable. Failure is hard to take. It is much easier to just forget the resolution.
What is a resolution and how did New Year’s Resolutions come about? The dictionary says that making New Year’s Resolutions is “setting goals for the New Year.” As to where or how they originated, we only know that resolutions were already recorded by the Babylonians as far back as four thousand years ago.

The New Year is a great time to look at the changes we would like to make in our lives and how to accomplish them. A resolution is like a promise to our selves to improve our lives and to make the New Year a better one for ourselves and others. …..

I don’t think I will bother…There are things that I want to accomplish, actually I have a list. But I don’t need to make them resolutions. They are just things I want to do. Hell, at my age, making a Bucket List might be more reasonable!

So, here goes….
1. Return to Italy
2. Do a series of paintings worthy of a gallery show
3. Discover who was the first Estes to leave Lago de Como for Scotland
4. Bake a biscuit like Grandmother Ogg’s and a cherry pie like Grandmother Johnston’s
5. Go back to St Barth’s in the French West Indies
6. Learn more about Great Grandmother Ella Estes and Great Grandfather Napoleon Bonaparte Ogg
7. Visit the Louvre and study Impressionism
8. Write a cookbook for Somerset Ridge Vineyard

I suppose there are more things I should add, but these are the top. Maybe 2011 will be the year I accomplish at least one of the things on my list. I'm thinking I'd rather return to Italy more than I want to bake biscuits.

There are a few major changes in store for me, the first being new studio space in Paola. For Art’sake is closing its doors by the middle of January. I will be joining several other artists in David Gross’ Gaslight Gallery & Studio at 12 E. Peoria Suite 200. It is a wonderful space, but unfortunately, it is on the 2nd floor. The stairway is an outdoor stairway, so I am praying for a mild winter with no ice!
My painting has taken a big turn. I have returned to large abstracts, but nothing like the abstracts I used to do. I will post a photograph soon. I will be interested in hearing what you think. Making that kind of change is difficult; the uncertainty of it all can cause some uneasy moments. We painters want to be free to paint what and how we want, but we do need for everyone to like it!

Enjoy New Year's Eve!

Are you having a small intimate dinner for Christmas Eve? No big turkey or a side of beef in your oven this year? If so, I have a special menu for you. It is quick, simple and absolutely delicious. Team it with a simple salad of greens, red onion, blue cheese and a balsamic vinagrette. Add a rich dessert and ....

Merry Christmas!

Sirloin and Pierogies with a Port and Mustard Sauce

The port and mustard create a rich, sweet, and spicy sauce, which is a perfect match for the steak and the pierogies.

Yield: 4 servings (serving size: about 3 ounces steak, 2 tablespoons sauce, and 2 pierogies)

1 package frozen traditional Pierogies (I use Pieroguys brand, produced here in Kansas City)

           pieroguys.com/where-to-buy-pierogies.html

1 pound trimmed sirloin (about 1 inch thick)

1/2 teaspoon salt

1/2 teaspoon black pepper

Cooking spray

1/2 cup Somerset Ridge Tawny Port

1/4 cup minced shallots

1 teaspoon bottled minced garlic

1/2 cup less-sodium beef broth

1 tablespoon Dijon mustard

1/2 teaspoon fresh thyme leaves

Cook pierogies according to package directions. Drain; keep warm.

While they are cooking, sprinkle both sides of steak with salt and pepper. Lightly coat steak with cooking spray. Add steak to a pan; cook 4 minutes on each side or until desired degree of doneness. Transfer meat to a platter; keep warm.

Add port to pan, scraping to loosen browned bits. Stir in shallots and garlic; cook 45 seconds, stirring frequently. Add beef broth; bring to a boil. Cook 20 seconds; remove from heat. Add mustard and thyme, stirring with a whisk.

In a skillet with melted butter, brown the pierogies gently for several minutes.

Cut steak diagonally across grain into thin slices. Serve steak and sauce with the pierogies.

Flourless Hazelnut and Dark Chocolate Torte

1 cup blanched hazelnuts

8 ounces bittersweet chocolate (at least 60% cacao)

1/4 cup canola oil

3 tablespoons butter

6 eggs, separated

1/4 teaspoon salt

1/2 cup dark brown sugar

1/4 cup granulated sugar

1 teaspoon vanilla extract

2 tablespoons Dutch-process cocoa

Preheat the oven to 325 degrees F. Grease a 9-inch springform pan and

line the bottom of the pan with parchment.

Finely grind the hazelnuts in a food processor until they reach a coarse, sandy consistency.

Either in the microwave or in a double boiler over hot water, melt the chocolate with the oil and butter, stirring together to form a homogenous mixture. Set aside in a warm place.

With a stand mixer fitted with the whisk attachment, beat the egg whites and salt to soft peaks and set aside. Switch to the paddle attachment and, in a separate bowl, beat the egg yolks, sugars, and vanilla extract on medium-high speed until thick and creamy, about 5 minutes. Reduce the speed of the mixer to low and add the chocolate and butter mixture, then the cocoa powder. Fold in the whipped egg whites until smooth.

Pour into a greased and parchment-lined 9-inch springform pan and bake for 45 to 50 minutes, just until a wooden skewer inserted into the center of the cake comes out clean.

Wine suggestions: Somerset Ridge Ruby Red with main course; and with that special dessert, the rest of the bottle of Somerset Ridge Tawny Port, of course!

                                                       Don't forget to hang the Mistletoe!

Have you read The Hills Of Tuscany…a new life in an old land by Ferenc Máté? I am about half way through and I am in love with this tale of searching the hillsides of Italy. Máté and his wife, Candace, a painter, left New York and found themselves in Tuscany with 4 weeks to find their dream house and vineyard. As I said, I am still reading, but so far they have found everything but their house and vineyard, but Máté's descriptions of golden dales, scrumptious meals, rich wines, and friendly natives make for fun reading. And don’t miss their first experience of roasting chestnuts over an open fire!

I’ve also read Máté's A Vineyard in Tuscany and recommend it also….but then, if it is about Italy, wine, vineyards, food, etc. I am going to love it.

I went to a movie today….Burlesque, starring Christina Aguilera and Cher. I had a ball! The music was wonderful and Aguilera was incredible. I have to be honest with you, I had heard her name, but could not tell you what she looked like or what she sings. Now, I am most anxious to go pickup one of her cds.

If you haven’t seen the movie, go to www.burlesquethemovie.com and check out the soundtrack!

As for Cher….I was dreading seeing her, for fear she would be on stage, doing the old bump and grind routine, but fortunately, Cher played the part of an older, former burlesque star who now owns the theatre. She does two numbers that are very good….if only she hadn’t done something to her upper lip. It doesn’t move!
I think she had a Botox moment or two.



Okay, so much for my entertainment….

I’m having “the Girls” for lunch on Tuesday….haven’t decided on the menu yet, but I’m thinking about Panini, those wonderful Italian grilled sandwiches, along with a salad and dessert. In Italy, a panino (Italian pronunciation: [paˈniːno]) is customarily made from a small roll or loaf of bread, typically a ciabatta or a rosetta. The loaf is cut horizontally and filled with salami, ham, cheese, mortadella or other food, and sometimes served hot after having been pressed in a grill. A toasted panino, colloquially called "toast" by Italians, is made out of two vertical slices of pane in cassetta almost invariably filled with prosciutto and a few slices of cheese, grilled in a sandwich press. In Central Italy, there is a popular version of panino which is filled with porchetta, i.e. slices of roasted pork. It is traditionally served without any kind of sauce or topping

This recipe is perfect for right now….pears are so good.

TALEGGIO AND PEAR PANINI      Recipe courtesy Giada De Laurentiis

1 (1-pound) loaf ciabatta bread (or 8 slices country bread)
1/4 cup olive oil
8 ounces Taleggio cheese or brie, sliced
2 large pears, apples or peaches, cored and cut into 1/4-inch wedges
2 tablespoons honey
Pinch salt
Pinch freshly ground black pepper
3 ounces arugula or spinach

Preheat the panini machine. Cut the ciabatta loaf into 4 equal pieces. Halve each piece horizontally to make 4 sandwiches. Brush the bread on both sides with olive oil and place the bottom-half of the bread slices in the panini machine in a single layer. Heat until golden, about 3 to 4 minutes. Continue with the remaining top slices of bread.

While the top slices of the bread are in the Panini machine, begin forming the sandwiches. Divide the cheese among the warm bread. Cover the cheese with slices of fruit. Drizzle the fruit with honey. Sprinkle with salt and pepper. Top with a handful of arugula. Place the warmed top half of the bread over the arugula and return the competed sandwich to the panini machine for 1 to 2 minutes more to finish melting the cheese. Remove from the panini machine. Cut the sandwiches in half and serve immediately.

Of course, Panini with ham and cheese are pretty darned special. Make it with Prosciutto and one of the delicious Italian cheeses….and there you have a true Italian Panino.

I've been getting requests for an entire Christmas Eve dinner menu....I guess they must be looking for some new traditions. In my family, Christmas Eve is the big family get together. We have been through several menu changes in my lifetime....the best was Mom"s and Dad's turkey dinner with cornbread dressing. After we moved the celebration to my brother's and sister-in-laws house, we changed the menu to beef stew and biscuits....wonderful stuff!  That menu gradually changed to everyone bringing appetizers and desserts and Tom and Vicki prepared Lasagna....always a huge hit!
Now that Tom and Vicki are retired and travel more, they have decided to turn over the Christmas Eve festivities to the 3rd generation. This year we will be celebrating at Betsy's and Ben's. We are still working on the menu.
Anyway, my family is not the only one making changes. So, here is an idea for a new menu.
Hope you enjoy it.
Christmas Eve Short Rib Dinner 

Appetizer: Crab Stuffed Mushrooms....something warm and savory as your guests arrive!
1 cup cooked flaked crab

8 ounces cream cheese, softened 1 teaspoon lemon juice
2 Dashes Worcestershire sauce
1/4 teaspoon basil
1/4 teaspoon garlic powder
2 green onions, minced
1/8 teaspoon lemon pepper
24 large mushrooms
1/2 cup Cheddar cheese, grated
2 tablespoons freshly grated Parmesan

Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2 the mushroom stems. (Use the remainder in another recipe or freeze for later use.)

Mix cream cheese, crab, chopped stems, lemon juice, Worcestershire sauce, basil, garlic powder, onions, and lemon pepper. Fill mushroom caps with the crab mixture and place in a large, lightly greased baking dish. Top with the grated Cheddar and Parmesan cheeses. (Recipe may be prepared to this point and refrigerated, covered, overnight.) Bake at 450ºF for 15-20 minutes and serve warm.

Salad: Mesclun Salad with Roasted Pears and Walnuts
3 medium pear, halved and cored

9 tablespoons balsamic vinegar
1cup broken walnuts
9 tablespoons extra-virgin olive oil
3 tablespoon balsamic vinegar
1 1/2 shallot or green onion, finely chopped
1 1/2 clove garlic, minced
3/4 teaspoon salt
1/2 teaspoon pepper
18 cups mesclun (assorted baby greens) or three 6-ounce packages ready-to-eat spring mix lettuces


 Place pear halves, cut side down, in an 8x8x2-inch baking pan. Add the 3 tablespoons vinegar and 2 tablespoons water. Cover and bake in a 350 degree F oven for 15 to 25 minutes or until tender (baking time depends on ripeness of pears). Remove from oven; set pan on wire rack and uncover; let pears cool in liquid. When cool, lift pears from liquid; discard liquid. Place pears on a cutting board. Slice pears lengthwise from bottom up to, but not through, stem end; set aside.

Meanwhile, place walnuts on a baking sheet. Bake in a 350 degree F oven for 6 to 8 minutes or until light golden. Cool.
Stir together olive oil, the 1 tablespoon vinegar, shallot or green onion, garlic, salt, and pepper in a large bowl. Add greens; toss to coat. Arrange greens on two salad plates. Sprinkle with nuts. Fan a pear half atop each salad. Makes 6 servings.


Main Course....Christmas Eve Shortribs...It's a winner!
2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil
2/3 cup flour for dredging

6 pounds individual beef short ribs, 3" long, trimmed of excess fat
2 teaspoons sea salt
1 teaspoon pepper
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon minced fresh thyme, plus 4 sprigs fresh thyme
1 bottle Somerset Ridge Vineyard Ruby Red wine
4 sprigs fresh flat-leaf parsley, plus 1/4 cup minced parsley for garnish
1 bay leaf
1 1/2 cups water, as needed
1 1/2 pounds small white boiling onions
1 pound baby carrots
1 pound button mushroom
1/4 cup Somerset Ridge Vineyard Ruby Port
2 tablespoons brandy

In a large heavy-bottomed ovenproof pot with a lid, heat the butter and olive oil over medium-high heat. Place flour in pie tin and working in batches, roll the short ribs in the flour, tapping off the excess. Add ribs to the pot, in batces, being careful to not over-crowd the pan. Cook, turning occasionally, until browned, 6 to 8 minutes per batch. As they are browned, move ribs to rimmed baking sheet. Season with salt and pepper.

Pour off all but 2 tablespoons of the remaining fat in pot. Place pan over medium-low heat, and add the garlic, tomato paste and minced thyme and saute for 1 minute. Add the Ruby Red Wine and using a spatula, stir to loosen any browned bits from the bottom of the pan. Bring to a simmer. While wine is heating, make a bouquet garni by tying the sprigs of thyme and parsley and the bay leaf in a bundle with cheesecloth and string. Add bundle to the pot.
Return the browned ribs to the pot along with any accumulated juices from the baking sheet. Pour in the water, adding just enough to barely cover the ribs. Bring to a boil over medium-high heat. Cover with lid and transfer to the oven. Braise for 2 hours. After the first hour, remove from the oven and stir, then cover and return to oven for the 2nd hour.
After the 2 hours, add the onions and carrots, stirring to submerge them in liquid. Cook about 30 minutes, then add mushrooms. Return to oven for the last 15 to 20 minutes. You can now cool, cover and refrigerate for up to 24 hours.
To continue cooking for today, remove the pot from the oven and place on stovetop over medium-low heat. Skim off any fat from the surface and discard the bouquet garni. Add the Ruby Port and simmer for 5 minutes.
Taste and adjust the seasoning. Transfer the ribs to a warm platter. Spoon the sauce along with the vegetables and mushrooms, over the meat. Garnish with minced parsley and serve immediately with warm soft polenta. Serves 6

And a little something for you to snuggle those wonderful spareribs down into....

Parmesan Polenta
6 cups water

1 1/2 cups instant polenta

1/2 cup grated Parmesan (1 oz)
2 tablespoons unsalted butter
1 cup heavy cream
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Bring 6 cups of water to a boil. Gradually whisk in the polenta. Cook, whisking frequently, until thickened.

Stir in the Parmesan, butter, cream, salt and pepper.

Bacon Wrapped Green Beans....must have a veggie. Luckily, this one is wrapped in bacon and baked in brown sugar! It is Christmas Eve!

1 12 oz package bacon, strips cut in half,
1 (16 ounce) package frozen cut green beans
2 tablespoons brown sugar
salt and pepper



Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.

Set out the bacon, green beans and casserole dish in a little assembly line. Lay out a half strip of bacon. place a small bunch of green beans (6 or 7) onto the strip of bacon and roll up into a bundle. Place the bundle into the casserole dish, seam side down. Repeat with remaining bacon strips and green beans. You can pack these pretty tight in the pan, just know that if the bacon is touching another bundle they take some prying to get apart. Sprinkle with the brown sugar and salt and pepper.
Bake in the preheated oven until browned and heated through, about 20 minutes.

For Dessert....Ruby Red Chocolate Cake
FOR THE CAKE

Nonstick vegetable cooking spray
4 ounces bittersweet chocolate
1 cup Somerset Ridge Vineyard Ruby Red Wine
1/3 cup whole milk
1 3/4 cups granulated sugar
2/3 cup unsalted butter (10 2/3 tablespoons) at room temperature

3 large eggs, slightly beaten
2 1/4 cups all-purpose flour
1 box sugar-free black cherry gelatin (.3 ounce)
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
FOR THE WINE GLAZE
2 tablespoons unsalted butter, at room temperature
1/2 cup Somerset Ridge Vineyard Ruby Red Wine
1 cup confectioners' sugar, plus more for serving
1/2 teaspoon pure vanilla extract

Prepare the cake: Preheat the oven to 350 degrees. Spray a 10-cup  Bundt Pan with nonstick cooking spray; set aside.
Melt chocolate in a small bowl placed over a small saucepan of simmering water. Let cool 5 minutes. In a small bowl, combine wine and milk; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the granulated sugar on medium speed until light and fluffy. Add eggs; beat for 2 minutes. Add the cooled chocolate mixture and beat until incorporated, scraping down the sides of the bowl as necessary.
In a large bowl, whisk flour, gelatin, cocoa powder, baking powder, baking soda, and salt to combine. Add to mixer bowl, along with the wine mixture, and beat on low speed until combined, about 1 minute. Increase the speed to medium and beat for 2 minutes more, scraping down the sides of the bowl as necessary. Spoon batter into prepared pan.
Bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool 15 minutes. Using a plastic knife, carefully loosen cake from the pan; invert onto a wire cooling rack. Let cool completely.
Prepare the glaze: Combine the butter, wine, and confectioners' sugar in a medium saucepan. Bring to a boil, stirring occasionally, over medium-high heat. Remove from heat; stir in vanilla. Set aside until ready to serve.
Dust cake lightly with confectioners' sugar. Slice cake and drizzle with glaze. Oh...and a little whipped cream never hurt anyone!

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