Old Friends, Gelato and Potato Salad

I've had a great day....I hosted a luncheon here at my house for 5 of my dear friends from high school! Yep, even women as old as we are can still get together and have fun! I met Susan when we were freshmen at Wyandotte High School, then as sophmores, Nancy, Joyce, Carmen and MaryAnn joined us.
I've blogged before about the wonderful times we had at Wyandotte in the late 1950s....what a perfect time to be teenagers. We received an excellent education, and had very little pressure put on us by the world. Some had part time jobs, most of us didn't. Some had cars, I did not, but it really didn't matter. I walked to school (or at least as far as Nancy's and then her mom, in her robe, would drive us the last 5 or 6 blocks.)
Wyandotte High School had a center hall way that opened up into a beautiful room with columns and fireplaces that we referred to as "Social Hall". There, every morning, we would meet our friends, flirt with the boys, make plans for the weekend.  It was indeed a simple life....calm, encouraging and most of all, full of moments that are memories today.
That was the reason for the luncheon. We had not been together since a year ago January, when we gathered together to attend the funeral of our dear friend Susan Marie Callendar. We vowed to not let so much time slip away before we met again.....but you know how life is today. It is no longer simple, never calm.
Susan's death overwhelmed me with the knowledge that at any time, any where, we could lose someone dear to us. So, today we spent 3 hours sitting around the table,  enjoying each other. We had photos of children and grandchildren, nieces and nephews, brothers and sisters. The talk of our offspring replaced the talk about our male classmates. Time sure does change things!

Tomorrow night I will be giving out samples of my Olive Oil Gelatos at The Tasteful Olive in Historic Downtown Overland Park, Kansas.  I will be "sampling" Blood Orange, Persian Lime and that tongue tingling Harissa Pecan! Come on in and give it a try.  I will be there from 5 to 9pm. There will be live music and of course, a store full of Jeanne Mackay's delicious Olive Oils and Balsamic Vinegars.

Saturday will bring me a few hours to work in the studio! I wonder if I will paint? Afterwards it is off to the vineyard for the Bud Break weekend. What a great way to celebrate spring!

I blogged about the weekend just a few days ago, and gave a sandwich and potato salad recipes. Since then, I have been thinking alot about potato salad....it is such a summer thing! The next day after I posted that blog, I received an email from my friend, Karen Rodriguez, sending me a video on how to peel potatoes for potato salad. Check it out, amazing. I tried it, and it works! It is a  YouTube video, showing Dawn Wells  Peeling Potato (Mary Ann ie: Gilligan's Island) Click below....

http://video.google.com/videoplay?docid=7375897927147969009

Okay, so now you know how to peel a potato....how about a few recipes for that summertime necessity.

The first recipe is for a Traditional American Potato Salad
6 to 8 servings
4 pounds Idaho potatoes
4 jumbo eggs, hard boiled
2 1/2 cups mayonnaise
4 green onions, finely chopped
3 stalks celery, finely chopped
1 tablespoon yellow mustard
1/2 teaspoon freshly ground white pepper
1 teaspoon kosher salt

Directions
In a large pot, add potatoes and water to cover. Bring to a boil and cook until fork tender. Drain and cool. Peel cooked potatoes (don't forget to try our new trick!) and cut into small chunks. Put in a very large serving bowl or container. Peel and finely chop hard boiled eggs and add to bowl. Add mayonnaise, green onions, celery, mustard, white pepper and salt. Mix until just combined. Cover and chill in the refrigerator for 3 hours before serving.

Now, for a German version of potato salad....Black Forest Potato Salad

1 1/3 pounds potatoes (4 medium),
1/3 cup cider vinegar
2 tablespoons vegetable oil
2 tablespoons water
1/4 teaspoon pepper
1 cup diced tart red apples
1 pound light polish sausage, sliced 1/3-inch thick
10 ounces sauerkraut, rinsed and thoroughly drained
1/4 cup sliced green onions
1/4 cup chopped parsley
salt to taste

1. In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender,
about 15 minutes. Don't forget to score it before you drop it in the boiling water!
2. Meanwhile, in large bowl whisk together vinegar, oil, water and pepper. Mix in apples.
3. In large nonstick skillet over medium heat, toss and brown sausage 10 minutes. Remove with slotted spoon. Drain on paper towels.
4. Slice the cooked and magically peeled potatoes into 1/3" slices. Add potatoes, sauerkraut, onions, parsley and sausage to apple mixture; toss gently. Season with salt.

Here is a great potato salad by Ina Garten. Loaded with flavor, but you don't have to peel the potatoes...

Ina's Potato Salad
6 to 8 servings
3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Directions

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

I think the thing I like about this potato salad is, it tastes like one of my favorite foods....Deviled Eggs!
My favorite Potato Salad.......
Deviled Egg Potato Salad 
8 hard-cooked eggs
3 tbsp. vinegar
3 tbsp. prepared mustard
1 c. mayonnaise or salad dressing
1/2 c. dairy sour cream
1/2 tsp. celery salt
1 tsp. salt
6 med. potatoes, cooked, peeled and cubed (4 to 4 1/2 c.)
2 tbsp. chopped onion

Cut eggs in half; remove yolks, mash and blend with vinegar and mustard. Add mayonnaise, sour cream, celery salt and salt; mix well. Chop egg whites, combine with potatoes and onion. Fold in egg yolk mixture; chill. Garnish with tomato wedges and cucumber slices. Makes 6 to 8 servings.

Join us for a Bud Break Celebration at

Somerset Ridge this Weekend!

Bud Break in the Vineyard - Spring is Finally Here!

The Spring wine season is here! The buds are bursting out on our 8,000 grapevines over the next few days and we'd love for you to come for a visit.

We have a very special weekend planned with wine tasting (of course!), lots of great locally produced foods, hand-rolled cigars by our favorite master cigar roller, walks through the vineyard and some amazing live guitarists to entertain us all.

The tasting room will be open 11-5pm Saturday and noon-5pm Sunday. Grab a friend or two and come out for a visit. Wine tastings are always free and we've missed you after the long winter!
Winery Hours: 11-5 Wednesday-Saturday; 12-5 Sunday.

Upcoming Events:

April 29--Wine & Tapas evening at Hereford House in Independence! This will be a great event. All you can eat tapas paired with local wines from Somerset Ridge & Amigoni Vineyards. 7-10 pm. Call 816-795-9200 to reserve your spot! $30/person.

May 7-8--Miami County Farm Tour Weekend

June 11--Art in the Vines!


Thank you for your continued support! We know you have many
choices for wine and we appreciate that you choose us!

Don't forget to ask for Somerset Ridge wine when you dine at Bonefish Grill, Blanc Burgers, Bluebird Bistro, TakeFive Coffee + Bar, Jasper's Ristorante, Hereford House in Independence, Melange Apron in Baldwin City and The Tavern in Louisburg.
We look forward to seeing you in the vineyard soon!

Sincerely,
Dennis & Cindy Reynolds
Somerset Ridge Vineyard & Winery

Picnic idea from Chef Kay:
The winery sells wonderful Hummus and Chips, all made by a local chef! This makes picnicing at the vineyard so simple!  Bring some cheese, bread, fresh fruit and you are set! Paired with a bottle of Somerset Ridge wine, a chilled white or a bold red, you are going to dine like a king!
See you there!
Kay

Painting and Cooking

The timing of two upcoming events had me hopping out of bed early in the morning to head for the grocery store. Believe it or not, I was making Harissa Olive Oil and Pecan Gelato with The Tasteful Olive's Harissa Olive Oil, for the Third Friday celebration in Historic Overland Park. So what does "Harissa Olive Oil" mean, what does it taste like?  This oil is a combination of sweet and hot peppers. The fruitiness of this oil gives a classic North African flavor. Use it to spice up grilled and roasted foods. Add to hummus for a little kick. Pair with Jalapeno Balsamic Vinegar for a spicy salad dressing. Or, in my case....make Spicy Gelato!

I was so anxious to try it, could not imagine what the pepper effect would be on the creamy frozen treat. I love it!  The initial taste is that of a creamy rich gelato, then, very gradually, way back on your tongue, a gentle fire begins to smolder. It is fun!

So, if you want to try it and are in the market for some wonderful olive oils and balsamic vinegars, come on by The Tasteful Olive. I will be giving samples of my Harissa Olive Oil Gelato, Blood Orange Olive Oil Gelato, and Persian Lime Olive Oil Gelato!  You will find live music, fun shops, great food, and of course, The Tasteful Olive.
7945 Santa Fe Drive
Overland Park, KS 66204
Phone: 913-649-7900

Once the gelato was in the freezer,  I joined my fellow Somerset Ridge Painters for an afternoon and evening of painting. Winnie Davis, one of the painters, and her entire family work long and hard to support the Autism Society and to promote Autism Awareness. Winnie thought one of the Somerset Ridge Painter's group paintings would be a fun way to earn some money for the Autiam Society. There is an  MU vs. KU fundraiser for the Universities' Autism Foundations to help build awareness and funds for two great organizations! Tickets are $35 and include appetizers and Boulevard beverages (and bragging rights). Event benefits: MU: Thompson Center for Autism & Neurodevelopmental Disorders KU: Kansas Center for Autism Research & Training. City/State: Kansas City, MO. Thursday, April 28, 2011, 5:00 PM – 9:00 PM. Boulevard Brewing Co. 2501 Southwest Blvd. Today, we painted our donation to the silent auction. I love the painting. It features children and togetherness along with a hint or two of the two universities, KU and MU. It is a fun painting! Let's hope it goes for BIG BUCKS! \




“A Puzzle with No Borders”
by The Somerset Ridge Painters

 Procedes from this years Border Challenge for Autism event are divided between two GREAT organizations fighting Autism! The School (KU or MU) wih the most supporters will get 60% of the procedes from this years event! Kansas University took home the crown in 2010 and was awarded a $6,000 check from the Project Change, Awaken KC team! Be a part of this event in 2011 and help your school fight Autism!

The Somerset Ridge Painters are Ada Koch, Audrey Benskin, JoAnne Carlton, Maria Johnson, Vicki Johnston, Winnie Davis and me, Kay Tucker. This is our 3rd painting donation to a charity auction.


Somerset Ridge Vineyard and Winery
Okay, back to cooking.  This weekend should be a good one, lots of outdoors events are scheduled. I will be spending the weekend at the vineyard, celebrating the release of our newest wine (Boy! Are you going to be surprised and pleased!) There will be live music on the veranda, hand rolled cigars by Corey Frisbee, an artist from Texas and her beautifully made wine barrel furniture, and on Saturday, the Somerset Ridge painters will be there having their photograph taken for future publicity! The winery Tasting Room will be well stocked with delicious wines and local foods to enjoy outside on the veranda or on the hillside! Please remember, picnic baskets from home are always welcome, and we can suggest the perfect wine to go with it!

How about a recipe for a picnic classic, but not dangerous on a hot day?
This is a recipe for French Potato Salad. No mayonnaise!

1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons Somerset Ridge Chardonnay
2 tablespoons chicken stock
3 tablespoons Tasteful Olive's Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves

Directions
Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
Now, you need a sandwich! Simple is the way to go....such as
 an Italian Panino.

SERVES 1 (Per guest)
1 6" rectangular piece focaccia or ciabatta
2 thin slices speck, wonderful ham, available at Werner's Specialty Foods, Mission, Kansas
2 thin slices fontina...also available at Werner's            
1⁄2 cup arugula 2 tbsp. 18 year old balsamic vinegar from The Tasteful Olive, Overland Park, Kansas
Kosher salt and freshly ground black pepper, to taste
Split focaccia in half and place speck, fontina, and arugula on bottom half. Drizzle with vinegar and season with salt and pepper, and cover with top half.

What a Glorious Saturday!

I was up at 6am to bake the tarts for a bridal shower luncheon to be held at the vineyard at noon. There was a breeze all day, the sun turned the ground warm and the veranda was perfect! I actually found several occasions to sneak out there and sit for 5 minutes! As I said….it was glorious!

It is so good to see all of the tables in the yard filled with happy people having fun. After the bridal shower, a group came in to celebrate a 40th birthday. Turns out it was my niece, Ashli’s, party When I headed out of the parking lot, there was still a lot of partying going on!

Next weekend at Somerset Ridge Vineyard is one you don’t want to miss! There are so many things going on….it is the time to celebrate Bud Break, the time when the vines come to life, leave their state of dormancy and buds erupt from the canes (vines). That is a true sign of spring!

Also on the schedule for next weekend is the release of a new wine. I actually haven’t gotten to taste it yet, but I can hardly wait! I’ve told you before, when Dennis Reynolds creates a new wine, you can be sure it will be perfect! I’ve seen the label, it is beautiful.

You don’t want to miss tasting this one! Not only do you get to taste his new wine, he will be giving walking tours through his vines, telling the story of how he and Cindy started Somerset Ridge.

                                                       http://www.sandbergphoto.com/
Cory Frisbee, the master cigar roller, will be there, helping you choose the right tobacco leaves and then rolling your cigars for you. You can sit out on the veranda or out in the yard and enjoy your cigar and wine! You can't find too many places that offer a deal like that!

Getting the picture?....It is going to be a whopper! Please come out to see us, I will be there waiting for you, maybe with a sample of my Fresh Rosemary Shortbread!

Blood Orange Olive Oil Gelato!

Speaking of samples…

This coming Friday evening is what we have come to know as Third Friday. On the 3rd Friday of each month, Historic Downtown Overland Park has a big celebration along Santa Fe Drive and surrounding blocks. The shops stay open and there is music and food. I’ve been blogging about my favorite shops there. As a matter of fact, I will be at The Tasteful Olive giving samples of my Tasteful Olive Blood Orange Gelato! It is delicious and you need to come by and try it. I will be there at 7945 Santa Fe Drive from 5 to 9pm. Drop on by to taste my gelato, meet Jeanne Mackay, the owner. Go home with the best olive oil in town!

My week will be rather busy getting ready for Friday and the weekend at the vineyard, but first….on Thursday I am having 5 high school friends for lunch here at my house. This is something I’ve been trying to do for over a year…..at last, it is going to happen! So, dear friends, Joyce, Nancy, Carmen, Susan and hopefully MaryAnn, I am looking forward to sitting around the table for hours….laughing, remembering, eating and maybe even having a glass or two of wine with you! There just isn’t anything like old friends!

I’m strong to da finish cuz I eats me spinach……

Photo by www.popeye.com

Picture this….1947….Columbia, Missouri….Grant School.Cafeteria A lovely young 1st grader (okay, maybe not lovely in her glasses and braids, but sort of cute…) was standing in line, tray in hand. The unsmiling cooks, and I use the term loosely, were standing behind the steam table, dishing up the “torture du jour” that they referred to as “lunch”. The little girl hesitantly raises her tray to receive her plate….Oh God! There it is….a hotdog (gray and wrinkled, pulled from a huge vat of his gray and wrinkled brothers), no bun or catsup, no mustard or relish. (sigh….)
Moving down the line, a pot of evil looking brownish red stuff waited for her to lift her tray once again…..
”NO thank you!”
“Young Lady, hold your tray up NOW!”
“But I don’t like stewed tomatoes”
“TRAY!”
“whimper…….”
A large spoonful of overcooked tomatoes was “slopped” onto her plate, the juices running over to the gray hotdog, swirling around her plate as she moved forward again.
“TRAY!”
“whimper…..”
Her least favorite food in the entire world loomed ahead….NO, NOT AGAIN!
SPINACH! She didn’t care what Popeye said, Spinach was horrible! GAG!
Plop….now, gray hot dog and brownish red tomatoes swam in a pool of olive drab spinach juice….
One last addition to her tray…a slice of pasty white bread, carelessly tossed into the swirling liquids.
Yuck! Could she possibly survive through the lunch? Would they poison her here in the cafeteria? Would she ever see her parents again?

Yes, I did survive….but I have never forgotten the menu, the appearance, the taste of those school lunches. It is a strong possibility that those lunches influenced me in my career choice. A good chef would never NEVER serve such food! No chef would ever EVER let food look like those lunches!
Spinach was such a dreaded veggie when I was a little girl. It came in a can, all brownish green and drab. Today, both fresh and frozen spinach are available 12 months of the year. And there are thousands of ways to prepare it.

Here are some of my favorite recipes using spinach, fresh or frozen.
First, my very favorite recipe using spinach. This is a Northern Italian recipe, from around Lake Como where my ancestors are from.

Estes Italian Savory Pie
2 cups flour
5 ounces cold butter, cut in pieces
1 pinch salt
1 large egg
1/3 cup cold Somerset Ridge Chardonnay (up to ½ cup)
1 large egg, beaten
1 large jar roasted red bell peppers, cut into wedges
1 package frozen chopped spinach, thawed and drained
2 tablespoons melted butter
1/3 cup heavy cream
1/3 cup Parmesan cheese
½ pound thinly sliced ham
½ pound sliced salami
½ pound sliced provolone cheese

For the crust: Place the flour into the food processor with the 5 ounces of cold butter and a pinch of salt. Pulse the machine repeatedly to cut in the butter. Add 1 egg, pulse to lightly blend. Add cold wine. Barely blend.
On a floured surface, work the dough with your hands to pull it together into a block. Do Not Knead!
Chill for at least 1 hour. Butter a 9” springform pan.
When dough is chilled, roll out half of it into a round large enough to cover bottom of pan and up the sides of the prepared pan. Leave an overhang of dough at top of pan. Brush entire surface of dough with beaten egg..
To assemble the pie: Drain the red peppers. In a bowl, toss the chopped and well drained spinach with 2 tablespoons of melted butter, 1/3 cup of cream and 1/3 cup Parmesan cheese.
In the following order, line the bottom of the pie with 1/3 of the sliced ham, 1/3 of the spinach mixture, 1/3 of the salami, 1/3 of the red peppers, 1/3 of the provolone.
Repeat layering in same order two more times.
Roll out the top crust. Moisten the overhang of the bottom crust before laying the top crust over the filling. Seal the crust by pinching the top and bottom crusts together, then carefully trim the excess of dough, not too closely to pan. If you wish to decorate the top of pie, use beaten egg to attach decorations cut from trimmings of dough. Brush entire top of crust with beaten egg, prick top of crust. Bake at 375 degrees until deep golden brown.
Allow to cool completely before serving. Slice into thin wedges as an appetizer, or thicker wedges for a light lunch entrée. Always serve at room temperature.

Two-Cheese and Spinach Twist

3 1/2 cups bread flour (3 1/2 to 4 cups)
4 teaspoons sugar
1 package Fleischmann's® Rapid Rise Yeast
1 1/2 teaspoons salt
2/3 cup milk
1/2 cup water
2 eggs, divided
1 cup finely shredded sharp Cheddar cheese (4 ounces)
2/3 cup finely chopped fresh spinach leaves (patted dry and packed lightly)
1/3 cup freshly grated Parmesan cheese

In large bowl, combine 1 1/2 cups flour, sugar, un-dissolved yeast and salt. Heat milk and water until very warm (120º to 130ºF); gradually stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough. Knead on a lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

Divide dough in half. Knead Cheddar cheese into one half of dough; set aside. Knead spinach and Parmesan cheese into remaining half of dough. (Spinach dough may be slightly sticky and need additional flour.) Roll each to 15-inch rope. Arrange ropes side by side; twist together. Pinch ends to join. Place on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Lightly beat remaining egg; brush on top of dough. Bake at 375ºF for 20 to 25 minutes or until done. Remove from pan; cool on wire rack. Leftover bread should be stored, wrapped airtight, in refrigerator or freezer.


Spinach and Cheese Strata
1 (10 ounce) loaf white bread, cubed
2 packages frozen chopped spinach, thawed and squeezed dry
1/2 pound fresh mushrooms, thinly sliced
3/4 pound Cheddar cheese, diced
14 large California Fresh Eggs
1 1/2 pints lowfat milk
Salt and pepper, to taste
2 teaspoons dry mustard (optional)
3/4 pound shredded Jack cheese

Preheat oven to 350º. Grease a 9" × 12" baking dish. Make a single layer of bread cubes in dish. Cover evenly with spinach and sliced mushrooms. Sprinkle with Cheddar cheese. Make another layer of bread cubes. Whisk together eggs, milk and seasonings. Pour over layers making sure that all of top layer of bread is moistened. (At this point dish can be refrigerated overnight Bake for 1 hour until puffed and lightly browned. A knife inserted in the center should come out clean. 10 minutes before serving, sprinkle with jack cheese and return to oven to melt.
Makes 6-8 servings.

Pistachio Pasta Salad Florentine
6 ounces pasta, small tube shape
2 cups fresh spinach, torn
2 cups halved cherry tomatoes
1 1/2 cups frozen peas, thawed
1/2 cup pistachio nuts, shelled
2 tablespoons honey
2 1/2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
1 egg white
1 1/2 teaspoons oregano, crumbled
1/2 teaspoon garlic powder

Thaw peas quickly by placing in a sieve and rinsing with hot water. Drop pasta into boiling water, return to boil. Cook 10 to 15 minutes or until tender. Drain. Toss pasta, spinach, tomatoes, peas, pistachios and dressing (see below) in large bowl.
Makes 4 servings; 2 cups salad each.
Dressing: Combine 2 tablespoons honey, 2-1/2 tablespoon Dijon mustard, 3 tablespoons red wine vinegar, 1 egg white, 1-1/2 teaspoons dried oregano (crumbled) and 1/2 teaspoon garlic powder. Makes 1/2 cup.


Harvest Salad
1/2 cup chopped walnuts
1 bunch spinach, rinsed and torn into bite- size pieces
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
1/2 red onion, thinly sliced
2 tablespoons red raspberry jam (with seeds)
2 tablespoons red wine vinegar
1/3 cup walnut oil
freshly ground black pepper to taste
salt to taste

Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.

.In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.

.In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.

Italian Meat and Spinach Pie
1 recipe pastry for a 9-inch pie crust
1/2 pound ground beef
1/2 pound mild or hot turkey Italian sausage, casings removed
1 clove garlic, minced
1 onion, chopped
3/4 cup chopped red bell pepper
10 ounces sliced fresh mushrooms
1 clove garlic, minced
1 (6 ounce) can tomato paste
1 1/4 cups water
1/2 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 cup part-skim ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided
1 cup chopped, seeded plum tomatoes
1 (6 ounce) can sliced black olives, drained

Directions

Line a 9-inch pie pan with the pastry and press the edges of the crust with a fork to seal it to the pie dish. Cover loosely with plastic wrap and refrigerate while you prepare the sauce.

Heat a large skillet over medium-high heat and stir in the ground beef, turkey sausage, and 1 clove of minced garlic. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add the onion, red bell pepper, and mushrooms and cook, stirring frequently, until the onion is soft and translucent and the mushrooms have given off their liquid, about 5 minutes. Add the remaining garlic and cook for 30 seconds.

Stir in the tomato paste, water, salt, basil, and oregano and bring the sauce to a boil. Reduce the heat to low, cover, and simmer for 10 minutes. Remove from heat and set aside.

Preheat an oven to 450 degrees F (230 degrees C).

Line the chilled pie crust with a double thickness of aluminum foil. Bake for 9 minutes. Remove the foil and continue baking until the bottom of the crust is set, about 7 more minutes (see Editor's Note for tips). Remove from the oven and set aside. Reduce the oven temperature to 350 degrees F (175 degrees C).

Combine the spinach, ricotta, and 1/2 cup mozzarella cheese. Spoon the filling into the baked crust. Top with the meat mixture. Cover the edges of the pie crust with foil to prevent over-browning, place the pie on a baking sheet, and bake for 45 minutes.

Remove the pie from the oven. Top the meat mixture with 1 cup of mozzarella cheese, chopped tomatoes, and sliced olives. Return it to the oven and bake until the cheese is melted, about 10 minutes. Let stand for 10 minutes before serving

Spinach Salad with Hot Bacon Dressing
1 lb. spinach
6 strips bacon, roughly chopped
2 shallots, finely chopped
1⁄3 cup malt vinegar
1 tbsp. dijon mustard
2 tsp. sugar
Salt and freshly ground black pepper
1⁄2 cup fresh chives, chopped
2 tbsp. chopped fresh savory

Wash and trim spinach; transfer to a bowl.

Cook bacon in a small pot over medium-high heat, stirring often, until crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate.

Add shallots to pot with bacon fat and cook until just softened, 1–2 minutes. Whisk in vinegar, mustard, sugar, and salt and pepper to taste. Continue whisking until heated, about 30 seconds. Pour immediately over spinach and toss; sprinkle with crumbled bacon, 1⁄2 cup chopped fresh chives, and 2 tbsp. chopped fresh savory.

SERVES 4 – 6
Listen. Folks, I’ve got a million of them, but enough is enough!
…Eat Spinach!

Thanks, Popeye! Want more Popeye? click here!
http://www.youtube.com/watch?v=EDsfExzZgso





Billie

  

Special guests at luncheon




Windsor

  

Today was one of those days when everything went well. I started baking Alsatian Onion Tarts around 6:15am. They were due at the vineyard at 11:00. We had scheduled The Mission Valley Hunt Club for

a wine tasting and luncheon.



Sure enough, the 20 guests began arriving and what a parade we had! Pickup trucks and large SUVs pulled into the parking lot, complete with Horse Trailers! Loaded with Horses! It seems like our guests had been on a ride and were dropping by for lunch on the veranda. The Hunt Club members secured their trailers and opened the trailer windows and doors for air and so the horses could enjoy each other’s company! One pair, Windsor and Billie used to be stall mates and now grab every opportunity to catch up and spend some time together!

Lunch was served; Alsatian Onion Tarts, Baby Greens with Apples, Dried Cherries, and Pecans with a Maple Vinaigrette. For dessert? Somerset Ridge Pound Cake with Strawberries, Raspberries and Blackberries all drizzled with the vineyard’s Ambrosia Dessert Wine.

The Mission Valley Hunt Club and  Cindy Reynolds of Somerset Ridge

The veranda has the new screens now, there to block wind, rain and cooler temperatures. Of course they are clear so those enjoying the veranda can still see the beautiful view! Yep, Somerset Ridge Vineyard and Winery keeps getting better and better!

In the end, everyone had a great day. Just ask Windsor and Billie!





Tomorrow I am going to "Let them eat cake!"

We have a luncheon scheduled on the veranda tomorrow. The weather is going to be beautiful, sunny and in the 70s. There are 18 lovely ladies coming down to the Somerset Ridge Vineyard’s veranda, to sip their wine and enjoy a luncheon of Alsatian Onion Tart, and a salad of Baby Greens, Apples, Dried Cherries and Pecans with a Maple Vinaigrette. For dessert I am baking our Somerset Ridge Pound Cake and serving it with Organic Strawberries that have been gently bathed in our Somerset Ridge Ambrosia Dessert Wine. (Did you notice I did not use the word “macerated” for the bathing of strawberries? No, the word macerate sounds like some act of violence! ….instead, I am going to bathe the berries, letting them linger in the cool refreshing liquid.)

Our pound cake is truly what it says it is….The name comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs, and flour. No leaveners were used other than the air whipped into the batter. In the days when many people couldn't read, this simple convention made it simple to remember recipes. The Pound Cake is a British creation that dates back to the early 1700s.

Somerset Ridge Pound Cake
1 pound butter (4 sticks)
1 pound sugar (2 cups)
9 large eggs
1 pound all-purpose flour (4 cups)
dash salt
2 teaspoons vanilla
1 large lemon, juice only
Preheat the oven to 325 degrees. Grease and flour a 10" tube or bundt pan.
In a large bowl, cream the butter with electric mixer, then gradually add the sugar, continuing to beat until well creamed and smooth. Add the eggs, one at a time, beating well after each addition. Gradually add the flour and salt, beating constantly. Add the extract and lemon juice and continue beating until well blended.
Pour the batter into the prepared pan, gently tapping bottom of pan to distribute batter evenly in pan.,
Bake about 1 hour and 15 minutes, until toothpick inserted into center, comes out clean. Wait 10 minutes before removing cake from pan, placing on serving plate.

For the berries, slice them, then pour the Ambrosia over them. The amounts are up to you, but you do want to have enough liquid to drizzle over the cake and berries. Add a dollop of sweetened whipped cream, maybe even a sprig of fresh mint! Wonderful!

If you are looking for a place to have a luncheon or a wine tasting with wonderful appetizers, call the vineyard! Sitting there on the veranda, watching the breeze ripple through the vines; stroll through the vineyard, see how the sun glistens on the grapes...it is pure joy! And it all happens here in KANSAS! Who knew?! Dennis and Cindy Reynolds knew long before they planted the first of their 9000 vines back in 1998. Since that moment, they have become leaders among the Kansas grape growers and wine makers.

And remember....Budbreak is due within a week or so, depending on the weather and temperature. Come on out and catch the beginning of the whole process. I actually have a favorite vine, one we planted that April 1, 1998. This vine has such character, such a presence in the vineyard. I love to watch him change throughout the growing season. If I am at the vineyard when you come out, I will share my vine with you, then you can watch the magic of the vineyard, too.

Yesterday my Mom said to me…..”Well, you are a Bohemian, aren’t you.”.

Bohemian! What in the world is she talking about?
I decided to look it up in the dictionary; maybe I didn’t understand the true meaning of the word. ……”a person, such as an artist or writer, who lives and acts free of regard for conventional rules and practices.”


Yep, that is what I thought it meant. But me, living without regard for conventional rules and practices? Somehow, I just don’t think the shoe fits. But then again, maybe I need to take a long look in the mirror…………. Maybe I need to change some things about myself. Could I possibly be walking on a fine line, trying to not be either a “normal” person or a “bohemian”? Hmmmm, something to ponder. I'm thinking maybe my little 92 year old mother knows me better than I know myself. I will be studying this question at greater length....

.So, now for the great evening! First Fridays are so fun, particularly when you have one or more artist friends showing their art in the wonderful galleries. This month I had many artist friends exhibiting! David Gross and I had a full evening planned!

Ada Koch and her newest painting

My dear friend, Ada Koch, has only been in her new studio space for 2 weeks now, but the place looks fantastic. The real surprise was seeing her latest work! When I first met Ada, she was teaching classes at ARTichokes, in fact, she was teaching a class I was taking. Her paintings were generally on smaller canvases covered with delightful florals or landscapes, or, they were larger wonderful portraits. She had told me she was so anxious for me to see her new work. Ada and Kevin went to France last year, and just returned from Italy, so I thought she might move in that direction. Little did I know…
Beautiful, Ada!

Next David and I walked to The Outpost, and media production center that had turned their space over to some of the artists from the Paola area. Included in the show were 3 of David’s watercolors. They looked stunning! Peter Brunke had several of his paintings there also, always bright, colorful and fun. 

Kristin Goering and her Kansas Landscape Triptych

Our next destination was the Leedy-Voulkos Gallery a block away. My last blog included a photo of my dear friend Kristin Goering and her triptych painting. Let me tell you, the photo did not begin to show the painting! It is an amazing landscape showing the Kansas that Kristin knows so well and loves dearly. Having grown up in Western Kansas, Kristin mixes the magnificent colors of the golden wheat fields, the wide blue skies, the billowy white clouds. If some Kansas corporation doesn’t snap this one up, they are crazy!

l to r...me, Winnie Davis, Audrey Benskin and Ada Koch
4 of the 7 Somerset Ridge Painters

We returned to Ada’s studio to meet up with more friends, the Somerset Ridge Painters. From there, we drove (thank God we didn’t have to walk! By this point Old David and Old Kay were a little weary!) to the River Market area to enjoy the paintings of another of our painters, Maria Johnson, known as Majo (or as I call her, Crazy Maria) My dear Colombian friend, who paints with the enthusiasm and colors of the Caribbean, was showing at 509 Delaware. As we gathered and enjoyed her work, we realized we had one more place to go, on foot. Thank goodness it was just across the street to Café Al Dente. This little Italian restaurant and bar has been open since 1991. Arch and I used to meet some dear friends there every first Wednesday for an evening of wine, beer, food, and fun. I was delighted to suggest it for our dinner last night. The Dwyers, owners, were very busy, but very accommodating. Jacqueline, who’s father was Italian and her mother was French, a powerful little dynamo who can cover 100 yards in a flash, managed to corral us at a table for 10 and we were served our beverages. Then we waited for the big moment…..

Majo! aka Maria Johnson

Our Maria was featured on a television program on channel 10, KSMO. This program features Spanish speaking people who have made a difference in our world. The Dwyers turned off the music, turned all of the televisions (4) to channel 10 and hooked the audio into the sound system. As we sat and waited, surrounding tables also waited, not leaving even though they were finished with their dinner! As the program came on, the entire room became still…even those at the bar! Before we knew it, there was beautiful Maria giving the interviewer a tour of her studio and explaining the importance of her home in her paintings. Cheers went up throughout Café Al Dente! Majo strikes again! The star of the evening!
It was a very good evening! My heartiest congratulations to all of the artists!


Maria had one disappointing moment last night. Café Al Dente ran out of Alfreddo Sauce right before we arrived! So, for Maria, here is my favorite recipe, no cream cheese in this one! This is truly authentic!

                                      This delicious pasta recipe is courtsey of Russell Bellanca from Alfredo of Rome.

Fettuccine Alfredo Serves 2 to 4

Ingredients
1 pound fettuccine
Coarse salt and freshly ground pepper
1 cup (2 sticks) unsalted butter, room temperature
8 ounces freshly grated Parmigiano-Reggiano, plus more for serving

Directions
1. Bring a large pot of water to a boil. Add salt; return to a boil. Add fettuccine and cook until al dente according to package directions.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, cheese, and pepper until mixture becomes smooth, about 5 minutes.
3. Drain fettuccine, reserving 1/4 cup of the cooking water. Toss fettuccine with cheese mixture and reserved cooking water until completely incorporated. Serve immediately with additional cheese sprinkled on top, if desired.

First Friday!

Isn't it amazing how quickly a month can fly by? Sometimes I wish time would slow down, way down; but I can't help wishing First Fridays would roll around more often!
First Friday is a great celebration here in the Kansas City area. On the first Friday of each month, all of the artists and galleries located in the Crossroads district throw open their doors to exhibit their new shows. All of the restaurants feature wonderful food and there is live music every where you turn. During the warm months, there are literally thousands of people walking through the area, visiting all of the galleries, meeting friends for dinner and/or drinks, and in general...having a great time.
This month I have many reasons to be anxious for First Friday.....let me count the ways (in the order I will be visiting them between 6:00 and 9:00pm. 
1. The Hilliard Gallery, 1820 McGee
2. Outpost Production, 1919 Baltimore, featuring Paola artists, including David Gross
3. Ada Koch's Studio, 19th Ter and Central, 2nd floor
4. Leedy-Voulkos Art Center, 2012 Baltimore, Paintings by Kristin Goering  along with artists,
              Holly  Swangstu, Jim Hesse, and Wil Lala
5. Maria Johnson's Show, 509 Delaware in the River Market area
So, There is my plan...enjoying the work of four very dear friends in a fun exciting setting.

Kristin Goering during the installation of her Trtriptych paintings
at the Leedy-Voulkos Art Center

I love First Fridays!

Know what else I love?  Cake. Cake makes me happy. My Dad used to ask me to bake cakes for a late night snack. He loved them with about 3 inches of 7 Minute Frosting. I love them with 7 Minute, Buttercream, Caramel, or a simple dusting of powdered sugar! Let's  face it, I just love cake.

Here is one of my favorites.

Recipe and photo by Martha Stewart

Breton Butter Cake

1 cup unsalted butter (2 sticks) room temperature, plus more for pan

1 cup sugar

1 tablespoon pure vanilla extract

6 large egg yolks

2 3/4 cups all-purpose flour

1/4 teaspoon salt

1 large whole egg, lightly beaten

1. Preheat oven to 350 degrees. Cream butter and sugar in bowl of electric mixer fitted with paddle attachment until light and fluffy. Beat in vanilla and yolks one at a time, beating well after each addition. Add flour and salt; beat just until combined. Do not overmix.

2. Transfer batter to 9-inch tart pan with removable bottom; with small offset spatula, spread batter and smooth top. (If necessary, chill batter 10 minutes before smoothing.) Place pan in refrigerator 15 minutes.
3. Remove from refrigerator. Brush top with beaten egg, and mark a criss-cross pattern with a fork. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, about 50 minutes.
4. Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm. Serve with strawberry compote.

SNOW? AGAIN? Give me a break!

So, what happened to Spring? Blink and its gone! Here I was, blogging away about warm sunshine, crisp green veggies, painting at the vineyard….and we have had more snow! That is Kansas for you…..however I did see the East coast is expecting a foot of snow today. At least our’s is just blowing, but not sticking. That is good, but I still HATE it!
I went into The Tasteful Olive on Saturday….wow! It was hoppin’! Jeanne and Jay Mackay are such a delightful couple. They had a great idea and are executing it beautifully. I absolutely could not leave there empty handed, so today I have added their Roasted Sesame Oil to my collection. I am thinking up all sorts of ways to incorporate it in tonight’s dinner!
I added to another collection today also. I bought another brand of watercolors today; only problem is now I have to actually paint. David was here for the weekend, so my new German watercolors will be tested. If the color is as vibrant on paper as it is in the pans, I will be thrilled.

Saturday I watched Lidia Bastianich’s program, Lidia’s Italy. On the menu was her Meatloaf with Ricotta, Polpettone di Manzo con Ricotta. I have always loved meatloaf, in fact, my Dad’s meatloaf was truly wonderful. As a chef at Crown Center in the early 90s, I prepared my Dad’s meatloaf and it became famous. So famous that we had Meatloaf Mondays! For several years after leaving Crown Center, I would run into people who would beg me for the recipe. They swore up and down that their lives were just not the same without that meatloaf.
Lidia’s Meatloaf with Ricotta may possibly have the same effect on the world today….it looks and sounds that good! I am sure Lidia won’t be offended if I share her recipe with you.

Meatloaf with Riccotta

Polpettone di Manzo con Ricotta cookbook: Lidia Cooks from the Heart of Italy

 “Most of you have made meatloaf on occasion; you may even have a family-favorite recipe that you make frequently. Well, I want to introduce you to the Marchegiano style of meatloaf, with ricotta added to the mix, which renders the loaf tender and tasty-not heavy and dense, as they so often are. Another textural delight in this loaf are cubes of mozzarella, oozing and moist when the meatloaf is served hot and fresh from the oven. However, if you plan on having extra meatloaf to enjoy the next day (I think it is almost better that way) omit the mozzarella, because the cubes harden and won't melt again. In this case, use an additional cup of ricotta in the loaf mix.” Lidia Bastianich

serves: 8 servings
1 cup milk
3 cups day-old bread, cubed, from a loaf of country bread
3 pounds ground beef
3 large eggs, beaten with a pinch of salt
1 pound fresh ricotta , drained, plus more for the sauce if you like
1 bunch scallions , finely chopped
½ cup Parmigiano-Reggiano, grated
¼ cup Italian parsley, chopped
½ teaspoon nutmeg
1 tablespoon kosher salt
freshly ground black pepper, to taste
½ pound fresh mozzarella, cut in 1/2-inch cubes
¼ cup extra-virgin olive oil
5 cups Tomato sauce, try using Lidia's Marinara Tomato Sauce
Preheat oven to 375 degrees. Pour the milk over the bread cubes in a bowl, and let soak for a few minutes, until the bread is saturated. Squeeze the soft bread a handful at a time, pressing out as much milk as you can (discard milk, or give it to a pet), then tear bread into small shreds and toss back into the bowl. Crumble the ground beef into the bowl, and add the eggs, ricotta, scallions, grated cheese, parsley, nutmeg, salt, and pepper. Fold and toss everything together, and squeeze the mixture a few times between your fingers to distribute all the ingredients evenly. Scatter the mozzarella cubes on top, and fold and mush them throughout the loaf mix.
Brush a roasting pan with 2 tablespoons of olive oil. Gather the meat mixture in the bowl, turn it into the pan, and shape it into a fat oval loaf. Drizzle with the remaining 2 tablespoons olive oil. Cover the pan with foil and bake 45 minutes.
Remove the foil, and continue to bake until the meatloaf is browned all over and completely cooked through, another 1 hour and 30 minutes or so. Remove the roast from the oven, and let it rest for about 10 minutes.
Heat the tomato sauce to a simmer in a saucepan as the meat rests. Turn off the heat, and, if you like, stir 1/2 cup or so fresh ricotta into the sauce. Cut the loaf crosswise in the pan or on a cutting board, in slices as thick as you like. Serve on warm dinner plates, topped with a spoonful or two of sauce, and pass more sauce at the table (or, for family-style serving, arrange the slices on a warm platter, topped with some of the sauce). To accompany this meatloaf, I love braised broccoli rabe or escarole, served on a separate plate or platter. Note: If you love fresh ricotta, as I do, you can stir some into the tomato sauce, too, just before serving the meatloaf.

It wouldn’t be fair for me to give you Lidia’s recipe and not my Dad’s. So here it is.

Note: Lidia’s recipe makes a much larger meatloaf than my Dad’s Meatloaf recipe. If you triple Dad’s, to achieve a meatloaf of the same size and weight, use the baking time and temp recommended in Lidia’s recipe.

TBJ’s Meatloaf (Thomas Bingham Johnston)

1 pound ground beef
1 cup Ritz Cracker crumbs
1/4 cup chopped green bell pepper
1/4 cup finely chopped onion
1/4 teaspoon salt (crackers give the recipe most of its salt)
1/2 cup grated sharp cheddar cheese
1 large egg
1 1/2 teaspoon Worcestershire Sauce
1 teaspoon sugar
1 cup V-8 juice
1/8 teaspoon pepper

Preheat oven to 350 degrees. In a large bowl, combine ground beef, cracker crumbs, bell pepper, onion salt and cheese. In a small bowl, combine beaten egg, Worcestershire Sauce, sugar V-8 juice and pepper. Pour over the meat mixture and blend with your hands, but do not overmix.
Shape mixture into a loaf and place in a greased baking dish.
Bake at 350 degrees for 40 minutes. That's all Folks!

Blood Orange!

While in Sicily, I discovered the pure joy of a Blood Orange Bilini for breakfast! Yep, every morning there were picture perfect pastries and bilinis on the table....what a wonderful way to start the day. No wonder I tried to get the pilot to take our return flight straight to the Betty Ford Clinic in California! I decided then that from now on my Blood Oranges would be served fresh, or at least without Champagne.
My friend, Chef Jasper Mirable of Jasper's Restaurant in Kansas City, has long been a fan of Blood Oranges, but I am a slow learner. Who knew they were so delicious! So, when I went into The Tasteful Olive in Overland Park, I was so excited to taste the Blood Orange Olive Oil! It was heavenly. Then I went to a cocktail party at my brother and sister-in-law's and by golly, Vicki served Hearts of Palm drizzled with that very same olive oil! Fabulous!

Shortly after that, I visited with Jeanne Mackay of The Tasteful Olive and we decided it was time for me to develope recipes using her olive oils and balsamic vinegars. I brought 5 different oils and 4 balsamics home with me and sat and looked at them, tasted each again, and put on my thinking cap. The thing about Jeanne's products is they are so excellent on their own it is difficult to think of possibly hiding their perfection by burying them within recipes.  But, that was my mission!

I've been baking with the Butter flavored olive oil, and it works beautifully, but truthfully, none of the recipes set me on my heels....so I moved on to Blood Orange. I am telling you, it is so good that I had to almost threaten myself with bodily harm if I didn't stop sipping it by the spoonful and actually create something with it as an ingredient! I thought I wanted to make something cold, after all, we finally can see spring! Naturally, you can make some incredible vinagrettes with Jeanne's oils, turning the most average salad into a gourmet treat, but can you imagine a Blood Orange Olive Oil Gelato?!  Yep, that is where I was headed

                                                                              

Out came the ice cream machine. Out came a few simple ingredients. 3 hours later I took a spoon and lowered it down into that cold, creamy, delicate orange, soft gelato and fell in love!

The recipe? Tell you what, give Jeanne a day or two to get it posted on her blog and then you can have it! That will give you time to get to The Tasteful Olive to pick up your very own Blood Orange Olive Oil. You can get that ice cream machine's bowl into the freezer so it will be ready when you are. Then go to http://www.thetastefulolive.com/ for the recipe.  Enjoy!

Now that the KU Basketball game is over (The Hawks won! On to the Sweet 16!) I turned the television off and low and behold…..the sounds of spring are outside my back door. The coyotes are yipping and the tree frogs are singing! By Golly, I think winter is gone. I had my doubts yesterday when we had that long day of cold rain, but no doubt about it today!
The Somerset Ridge Vineyard is in full swing…. Today the hillside was covered with people seeking delicious wine and beautiful sunshine. In Paola, later this afternoon, we had the 3 big windows on the front of the studio wide open, welcoming the warm breeze and the glorious sunshine. The whole day made me want to put a canvas on my easel and paint an abstract with bright vibrant colors….but I didn't. But...

                                                          IT IS FINALLY SPRING!

With the arrival of spring come thoughts of asparagus, artichokes, fennel, radishes and lots of greens from leaf lettuces to mustard greens. The pots of soups and braised meats turn into the barbecue grill and big juicy steaks and burgers. Soon, wonderful salads with every kind of colorful veggie we can find will replace plates of warm sauce laden pastas.
What do you want to bet soon we will hear the bell from the ice cream truck!

I’m looking forward to making Sautéed Baby Artichokes
They take a little preparation, but the rewards are worth it. Look for bags of these tiny artichokes at produce counters in the spring and fall. If baby artichokes aren't available, substitute fresh or frozen artichoke hearts.
Serves 6



FotoSeach.com

 24 baby artichokes
Juice of 1 lemon
6 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
⅓ cup parsley, minced
Salt and pepper to taste

Rinse baby artichokes. Peel away outer green leaves until artichokes leaves are yellow on the bottom, green on top. With a sharp knife, cut off the green tops. Cut stems even with the base of the artichokes and cut artichokes in half lengthwise. As artichokes are trimmed and cut, place them in a bowl of water mixed with the lemon juice.
In a heavy skillet, heat butter and olive oil until butter is melted and hot. Drain baby artichokes and add to hot skillet with minced garlic. Sauté artichokes until halves are fork-tender.
Add parsley, salt, and pepper to the artichokes. Serve warm with a big juicy grilled steak and a crisp green salad with spring radishes. Heaven!

Take advantage of all of Spring’s wonderful vegetables! Have you ever had Fiddlehead Ferns? No?
You must, you absolutely must! I have found them at Whole Foods, and they are only available for several weeks in early spring. So, what are they? The fiddlehead fern is a unique delicacy from northern New England, particularly prized in Maine and New Hampshire.

FotoSearch.com

So named because they resemble the carved wood on a violin, fiddleheads are the unfurled shoots of the ostrich fern. Once they open and start to grow, they become inedible; the best are tightly wrapped and dark green. They have a delicious intense flavor which reminds me of the scent of woodland moss. Most describe it as resembling asparagus, but I think this is a reach. Cooked to crunchy tenderness, they are a flavorful and versatile treat. Most recipes call for blanching prior to final preparation, but I preferring to sauté them directly.

photo from FotoSearch.com

Traditionally, fiddleheads are served with only butter or oil and seasoning, but cooked with garlic and/or bacon they develop a more complex flavor. You know, Morel mushrooms are around at the same time, and the two together on one plate….well, I’m sure you, too, will find it hard to describe!

We are in trouble now!

"If men of wisdom and knowledge, of moderation and temperance, of patience, fortitude and perseverance, of sobriety and true republican simplicity of manners, of zeal for the honour of the Supreme Being and the welfare of the commonwealth; if men possessed of these other excellent qualities are chosen to fill the seats of government, we may expect that our affairs will rest on a solid and permanent foundation."
                                                                                              --Samuel Adams

I'm not ranting, I'm just saying........................

With that done, I am making a new batch of  Limoncello! With warm weather coming around the corner, a big bottle of frosty Limoncello in the freezer will be a welcome refresher. I drank it all over Italy and Sicily, and I love my own homemade just as much! And it could not be easier.....

Limoncello

8 -12 lemons, washed
4 cups Everclear or vodka
2 1/2 cups sugar
6 cups water
note:  Everclear makes the best, but vodka is still very good, and is much less expensive.

My wonderful limoncello glasses
were a gift from my friend Inge!
I keep these in freezer also.

Zest lemons with a vegetable peeler, being careful to avoid the white pith. (Reserve lemons for another use. I usually squeeze them immediately and freeze the juice in ziplock bags or ice cube trays)  Put zest into a large glass jar with a tight-fitting lid and add alcohol (there should be enough to cover the zest; if there isn't, add more alcohol.) Set aside in a cool, dark place for 3-4 days. (The higher the proof of the alcohol, the faster the essence of the lemon will be extracted.) When zest turns pale and alcohol has a deep yellow color, strain through a sieve, and store in another glass container. Discard zest.

Combine sugar and 6 cups water in a medium saucepan over medium heat (do not boil). Stir until the sugar dissolves and the syrup is clear, about 10 minutes. Allow to cool.
Pour syrup into lemon-infused alcohol (mixture will turn cloudy) and sample it. Adjust flavor to your palate by either diluting with water or adding more alcohol in small amounts. Then pour liqueur into two clean, dry 750-ml bottles, using a funnel. Close with corks or screw tops. Set aside for a few weeks to allow liqueur to mellow. Pop into the freezer an hour or so before serving. I actually pour mine into quart canning jars and store in the freezer all the time, and then remove an 30 minutes before serving. 
cin, cin!

Today is a special day….

It is National Pie Day!


Created by the American Pie Council®, National Pie Day is dedicated to the celebration of pie. As part of our American heritage, this day is a perfect opportunity to pass on the love and enjoyment of pie eating and pie making to future generations.
Since today is Pie Day, and “today” is  turning into “this evening”, I realize I am posting this a little late. But I do want to give you a couple of recipes. You can always bake tomorrow!

When my children were little, this was one of their favorite desserts. Red Hot Apple Pie!    I think Cindy and Betsy liked it because it was pink. Chuck liked it because it was a dessert! He is the one who made “deals” with me…a perfect grade card earned him either a Lemon Meringue Pie or Fried Apple Pies!

Photographer unknown

Red Hot Apple Pie
FOR THE DOUGH:
2-½ cups All-purpose Flour
1 teaspoon Table Salt
6 Tablespoons Butter, Chilled
6 Tablespoons Lard, Chilled …YES! LARD! GET OVER IT!
4 Tablespoons Ice Water, Or More As Needed
FOR THE FILLING:
6 whole Apples (I Used 3 Pink Ladies And 3 Granny Smiths)
4 ounces, weight Cinnamon Red Hots
½ cups Water
¾ cups Sugar
1 Tablespoon All-purpose Flour
1 teaspoon Lemon Juice
1 Tablespoon Butter
1 Tablespoon Cream
2 teaspoons Sanding Sugar

For the dough (adapted from James Beard Cookbook, 1970):
Sift together the flour and the salt. Cut butter and lard into the flour mixture with a pastry cutter (or two butter knives) until a coarse meal is formed. Sprinkle over 4 tablespoons ice water, mixing and fluffing with a fork. Use more water if the mixture seems dry. Remember, the less you use, the better. Form into a ball, divide in two equal pieces. Wrap each piece in plastic wrap, forming into disc. Refrigerate for at least 1/2 hour.
For the filling (adapted from BH&G Cookbook, 1953):
Preheat oven to 350ºF. Peel, core, and slice apples. Set aside. In a large saucepan, combine Red Hots, water, and sugar. Heat over medium heat, stirring until candy dissolves completely. Add sliced apples to the pan and simmer over medium-low heat for about 10 minutes. You are looking for the apples to begin to go a little soft and take on a nice, rosy hue. Strain apples, reserving juice. When the liquid cools down a little, whisk the flour and lemon juice into 1/2 cup of the reserved liquid. Set aside.
To assemble:
Roll out bottom crust on a floured surface and place into a clear glass pie plate. Fill with strained apples and pour the slurry over the apples. Dot with butter. Roll out the top crust and fit over the apples. Trim the edges. Roll the top crust under the bottom crust and flute or crimp. Cut vents. Brush with cream. Sprinkle with sanding sugar.
Bake at 350ºF for about 45 minutes to 1 hour. Fifteen minutes into the cooking time, cover the edges with foil or a pie shield. You might need to cover crust completely with foil for the last 15 minutes if your oven is small and browns the top of the pie too quickly. Take out to cool on a rack when the bottom crust is golden-brown.
Serve warm with vanilla ice cream

This next pie isn’t a dessert….but is perfect for St Patrick’s Day. This is a hearty Irish variation on steak and kidney pie, made with Ireland’s most famous beer.
Beef and Guinness Pie
3 tbsp. tomato paste
3 1⁄2 cups beef stock
4 lbs. beef chuck, cut into 1" cubes
1 1⁄2 lbs. white mushrooms, cleaned and quartered
1 large yellow onion, peeled and sliced
6 cloves garlic, peeled and chopped
2 tbsp. fresh thyme leaves, chopped
2 cups Guinness stout
1 1⁄2 cups flour
Salt and freshly ground black pepper
1 egg
1 lb. frozen puff pastry, thawed

1. Preheat oven to 325°. Put tomato paste into a large bowl, add stock, and stir until paste dissolves. Add beef, mushrooms, onions, garlic, thyme, and stout and stir well. Sprinkle flour over beef mixture, season to taste with salt and pepper, and stir well. Transfer to a deep 10 1/2" × 12 1/2" baking dish set on a large baking sheet. Cover dish with foil. Bake, stirring occasionally, until meat is very tender, 3 1/2–4 hours.
2. Beat egg and 1 tsp. water together in a small bowl and set aside. Roll puff pastry out on a lightly floured surface to a 1/4" thickness, 2" wider than baking dish. Remove baking dish from oven and uncover. Drape pastry over dish and brush with egg wash. Return baking dish to oven and bake until pastry is puffed and deep golden brown, about 40 minutes.