Somerset Ridge Vineyard

and Winery Tasting Room

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

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

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

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

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

AH-h-h-h, heaven.

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

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

Truffle Brownies...

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

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

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

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

Refrigerate until cold, 30 minutes to 1 hour.

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

Remember,

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

nothing takes the place of a

Homemade Brownie!

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

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

from the vineyard's newsletter:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

More fine wines from Somerset Ridge are in your future!

Also, from Cindy and Dennis...

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

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

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

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

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

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

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

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

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

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

Grandmother Ogg's Cornbread Dressing

5 c. crumbled cornbread

1 c. dry bread crumbs

4 1/2 c. chicken stock

3 eggs

2 tsp. salt

1/2 tsp. black pepper

1 c. chopped celery

1 c. chopped onion

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

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

As a side dish, may I suggest

Ginger-Glazed Carrots

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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



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



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



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



Orange Ricotta Pancakes

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

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

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

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

A friend sent this recipe to me.

Gracie Allen's Classic Recipe for Roast Beef

1 large Roast of Beef

1 small Roast of Beef

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

Delightful! Priceless! And so TRUE!

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

And one of the easiest cuts of beef to roast.

Prime Rib of Beef with Horseradish Crust

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

Today is World Bread Day, 2009

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

Rustic Italian Bread

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

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

Ham, Escarole and Bean Stew

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

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

Your home will be a Happy Home!

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

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

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

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

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

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

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

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

BUT.....Don't forget!

Art in the Vines

Sunday, October 11th

12:00 noon to 5:00pm

Somerset Ridge Vineyard and Winery

www.somersetridge.com for directions to vineyard

come out and enjoy the art of 31 local artists!

come out and enjoy the wonderful wines of Somerset Ridge!

come out and enjoy Oktoberfest!

See you there!