Two Old Broads Abroad

Part 5, Bavaria
We spent a total of 8 days in Karlshuld. We did that eating thing everyday.
And I had planned on coming home thinner due to all of the walking!
Our second day there ways….Ta-Da (drum roll) Sunday, Flea Market Day! We met her cousin Leonard, the King of Potatoes, at the pretzel stand. From there we followed him to Ingolstadt. Leonard is known far and wide, you thought I was joking with the “King of Potatoes” thing?
When we arrived at the flea market, he parked his car in the middle of the street. We did too….no one would bother us or our car, we were with the King!
This flea market was a HOOT! Inge bought at least a dozen steins and crocks, and I found some wine paraphernalia. You just never know when you will need some paraphernalia. The day was going much too fast. We went to Leonard’s house, where Inge’s cousin Fini had Liver Dumpling Soup (what I wouldn’t have given for some of Ludvig’s curried pumpkin soup!) and then she brought out homemade desserts you wouldn’t believe. This woman works in the potato fields, cooks for all of the help, looks like a million bucks and is a pastry chef! I felt so inadequate. So I ate another piece of cake. We staggered home around 5:00pm because we needed to get ready for dinner. I wonder if Playtex still makes those rubber girdles we used to wear in high school?

I think the most memorable night of our stay in Bavaria was spent in a little town called Sinning. Leonard and Fini’s daughter lives there. Fini picked us up and we drove to Margit’s. From there, the four of us went to a little Inn because they were having a Bavarian band that night. Oh Boy! Did we eat and drink and sing and laugh! Most everyone was in traditional dress, lederhosen and dirndls. I practiced my German again by ordering ein dunkel, and the band started to play. These guys were so cute, but the cutest one was the tuba player, he wore long underwear under his lederhosen, after all, it was fairly cold out! The whole evening turned into one giant party. One old German even professed his love for me, but like a good girl, I went home with the one that brung me!

On Tuesday, Hertha drove Inge and I part way to Munich. We boarded a train for the last half of the trip. As the three of us left the underground station, we climbed the stairs and I found myself in the heart of the square where the Glockenspeil entertains the crowds. Unfortunately, we were never in the square when it did it’s thing, but I’m sure it would have been amazing.
Our first stop was the Hof Brauhaus. We ate, we drank, we had a great time.
The food was good, the beer was good, the music was good. And of course, I had to consider the amount of history that has taken place there! WOW!
Hertha ordered a particularily interesting dish for her lunch. She refered to it as a Farmer’s Bowl. What she ate was a bowl full of every kind of animal body parts they could force into one pot! It looked fairly disgusting, but she seemed to enjoy it.
After lunch, we had just enough time to do some shopping before we met up with a tour company for a tour of Munich and the Olympic Village. The tour lasted about 2 ½ hours. 70% of the main part of Munich was destroyed during World War ll. As they cleared away the rubble, they removed it to a spot north of town. It took years for this to be accomplished. As a matter of fact, the last vacant lot left from the war damage was just built on in 2000.
Everything that has been rebuilt, was reconstructed as close to the original as possible when it was a building important in history. However, Hitler’s house (the Brown House) was not rebuilt, nor was the large synagogue. Most old government buildings are now art museums, housing some of the world’s most famous collections.
We made our way to the site of the 1972 Olympics. This is where Mark Spitz won his 7 gold medals. The area is beautiful, the architecture amazing.
But everyone seemed to be taken by a bright green hill. It was huge, beautifully landscaped, with long walkways and the greenest grass I’d seen since Austria. Beneath that grass and the walkways lies the huge pile of rubble removed from the bombing of Munich.
We rode up to the top of the Olympic tower and looked down on the village below. There were the dormitories used by the athletes. Among them was the building that housed the Israeli athletes that were murdered by the Palestinians at the close of the ‘72 Olympics. So much of the history in Germany is sad, it seems strange all of the terrible things took place in such a beautiful city.
At the end of the tour, we returned to the city to do a little more shopping, and I was in need of a cola light mit viel ice! We found a McDonalds. When I placed my order, the kid told me I didn’t want it mit viel ice! I said “Oh yes I do!” He explained to me that it would give me a sore throat! After handing the cup back to him several times, I finally got my ice. We were pretty darned exhausted on the ride back to Karlshuld, but it had been another great day.

The next day we learned about the peet moss, the potatoes, and how suddenly a storm can happen. I now have an umbrella that looks like one of those from the cartoons….you know the kind, inside out! What a wind! But we didn’t let it stop us. We had cemeteries to visit. Inge’s parents rely on her to visit all of the graves of relatives on both sides of the family. We did this in Bahlingen also. Inge would stand behind each head stone, smile and I would take her picture. These photos were proof of her visit to the cemetery.
I’m sure she mailed them to Mom and Dad as soon as she got home!
We were invited to another cousin’s home for cake and coffee, which was delicious. Then, sure enough, out came the Rolls, and Pretzels, Sausages, and Cheeses, and lots of beer! I knew I was gaining weight by the minute!
By the time we got home, all I could think of was a cup of tea and a good book. The wear and tear of traveling was beginning to take its toll on me. Oh good grief! Tomorrow we had another castle to tour!

Thursday was a very hard day, particularly on Inge. We had a full day of driving ahead of us. Our trusty PT Cruiser sped down the autobahn towards Neuschwanstein, another one of old nutty Ludvig’s castles. I possibly might have gotten us off of the autobahn too soon, but it turned out to be a beautiful drive! Part of the drive took us back into Austria for a short while, and yes, it was still the most beautiful place in Europe.
When we arrived at the castle area, we parked the car and bought tickets to ride a horse drawn carriage up to the castle. We shared the ride with a brother and sister from Texas. The brother had been there several times and told us we should take the walking path on up to the bridge before we took the actual tour. It sounded like a good idea at the time. Now close your eyes, picture two middle aged American women, both over weight........

Photograph courtesy of http://pictures.n3po.com/Image from N3PO

and out of shape, climbing a path that is at least a 45 to 50 degree uphill grade! And Inge was smoking! People coming down the hill were actually laughing at us! We gasped, we staggered, we had leg cramps you would not believe! We made it half way and said, “forget this!” We collapsed along the pathway, caught our breath, and went to get in line for the tour. Inge needed a cigarette, of course, so she went to a smoking area, leaving me to take photographs. Suddenly I hear her yelling at me. We were about to miss our tour, and the next English tour would not begin for several hours! Already exhausted, totally out of breath, we raced as fast as we could, through the gate, through the door, and there before us was a winding stairway…UP! I swear I had black spots floating around in my eyes by the time we caught the tail end of the tour. I could barely hear the guide with Inge’s gasping right beside me! If I could have gotten my hands on her cigarettes without starting another war in Germany, I would have thrown them over the side of old Ludvig’s castle!

It turned out to be a wonderful tour, and the history of Ludvig just kept getting better and better! What a nut. But as I stood looking out one of the windows way up high in the castle, I saw why he would build there. It was breathtaking! Inge and I were living proof of that! It turned out we had to run up a total of 30 steps to catch the tour, then immediately were led up an additional 62 steps! All together we went up 120 steps, then down 120 steps!

The drive home was extremely long and hard. We two old broads were not in good shape by the time we hit the evening rush hour around Munich. It was after 8:00pm by the time we arrived back at Fini’s for dinner. So far, Inge had driven every mile of this trip, she had to have been exhausted!

Recipes















Here are 2 recipes that are typical German fare. I fix them for our harvest event at the vineyard when we celebrate Oktoberfest. Naturally we serve Somerset Ridge Oktoberfest Wine with our Brats, Sauerkraut, Red Cabbage and German Bread!

German Potato Salad
Serves 8
6 cups diced peeled potatoes
10 slices bacon
small onion, diced
1/2 cup cider vinegar
4 tablespoons water
6 tablespoons white sugar
2 teaspoon salt
1/4 teaspoon ground black pepper
1 chopped fresh parsley for garnish.

1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Braised Red Cabbage
Makes 8 servings

1/4 cup butter or margarine

1 medium onion, thinly sliced

1/2 medium red cabbage, thinly sliced (about 1 1/4 pounds)

1/4 cup water

1/4 teaspoon salt

1/4 teaspoon ground white pepper

2 carrots, grated

3 tablespoons cider vinegar

1/2 teaspoon caraway seeds

1.Melt butter in a large skillet over medium heat. Add onion, and saute 5 minutes or until tender.

2.Add cabbage; cook, stirring often, 2 minutes. Add 1/4 cup water, salt, and pepper; cook, covered, 10 minutes or until cabbage is crisp-tender.

3.Stir in carrot, vinegar, and caraway seeds; cook, uncovered, 5 minutes. Serve warm.

Casa Somerset

Check out the blog for Casa Somerset, a new Bed and Breakfast just down the road from our vineyard. It is going to be absolutely beautiful!

On the blog you will see "Chef Kay" listed, click on it to see photos and read about Mike and Christine Hursey's, Casa Somerset's owners, day at our harvest this last September.

www.casasomerset.com/blog

Come to Somerset Ridge Vineyard and Winery

Go to http://www.somersetridge,com/

for hours and directions

Two Old Broads Abroad



part 4

The highways through Northern Italy are excellent, beautiful vistas, hundreds of vineyards, several mountain ranges, and you can see them all! Because of the strike, all of the tollbooths were unmanned, it didn’t cost us a dime.
After we had driven several hours and the sun was up, Inge needed coffee.
There are these little shops along the roadway, similar to QuikTrips here in America. Inge wanted a cigarette (why she ever started smoking again is beyond me!) so I told her I would order her a cup of coffee. The place was packed like sardines, all of these fairly short, dark haired people, all talking a mile a minute (and some people say I couldn’t possibly be Italian!) each holding these tiny little china cups and saucers. Their eyes looked like they were sewn open, big, wide-open eyes everywhere! The clerk handed me this cup and saucer, I looked inside and truly thought he had handed me a dirty cup! There was maybe 1 ½ teaspoons of mud in the bottom of the cup. No wonder their eyes looked so weird! They were drinking Italian coffee! These guys were so wound up they bounced like Tigger all the way to their cars. Yee Gads! They were going to be driving on the same road we were traveling! I ordered Inge a triple. She would need it to keep up. Inge took one look at it, added some cream, gulped it down and said “Let’s Split!” I made sure my seat belt was really tight!
After flying across the rest of Northern Italy, we crossed the border into Austria. Switzerland can keep their scenery! Austria doesn’t have one ugly spot! It is picture perfect everywhere you look. I have never seen greener grass, or bluer skies, or whiter snow! The sun even shines brighter in Austria. And they have beautiful vineyards! I needed more film. The cost of developing all of my film may surpass the cost of my airfare home! But I had to have photos, this was a trip of a lifetime!

We really didn’t stop in Austria except for lunch and to gas up the car. You see, it was Friday and this entire trip was planned around one particular day.
I just thought Inge’s class reunion dictated the date. No, Sunday was the day that controlled our lives, and it was fast approaching! We had a very important appointment in a little town in Germany, north of Munich, called Ingolstadt. What was our important appointment? A FLEA MARKET! The last time she was there she bought a great beer stein for next to nothing! I guess we all have little quirks, but this seemed excessive to me.
We spent the night in a wonderful little inn just over the German border in Bavaria. Bernau-on-the-Chiemsee is a delightful little town, just down the road from King Ludvig’s castle. We threw our stuff in the room, after lugging it up two flights of steps (the elevator at the Metropole was looking better and better). Our room had a wonderful Bavarian look to it, after all we were in Bavaria. The railing around our balcony was covered with flowers, and little hearts were cut into the wood. I had a sudden urge to yodel! "The hills are alive with the sound of music!"
If you ever go to Bavaria, make sure you know this one phrase…”ein dunkel bitte”. That is how you order one of the best beers in the world! Dunkel is a dark, almost creamy beer. Strangely enough, it made me want Apple strudel.
Arch was not going to believe his “wino beer swiggin’ wife” when she got home! Dinner at the inn consisted of dunkel, dunkel, soup and more dunkel.
It was wonderful!
Saturday morning we hauled all of the luggage back down the steps to the car and left Bernau, driving around the lake to tour the castle. Ludvig was nuttier than a fruitcake, but he did know how to pick the best spot for a castle! It is out on an island in the middle of the lake. A short boat ride and there it is.…the island that is, not the castle. The castle is a long walk from the boat dock. Did I mention it was a very cold, wet and windy morning? But it was a beautiful walk. The castle is amazing, but most of it (about 75%) is unfinished. I thought Inge had some quirks! Ludvig was a crazier German than Inge could ever hope to be! He built 3 castles, never finished any of them, and was found drowned in three feet of water. That is strange since he was about 6’ 4” tall and an excellent swimmer! I personally think the family was tired of him spending the family’s fortune on castles, and they hired a hit man to finish him off. He didn’t live long, but he sure did live well.
After the tour we stopped at the Inn on the island for lunch. They make a curried pumpkin soup that is to die for! And the wine was excellent.


This isn't the exact recipe from the Inn, but very close. I found it on http://www.allrecipes.com/.

Curried Pumpkin Soup

INGREDIENTS

4 Macintosh apples - peeled, cored and chopped
1 tablespoon butter
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon curry powder
1 teaspoon ground cumin
1 (15 ounce) can pumpkin puree
4 cups chicken broth
1 cup water
1 teaspoon white sugar



DIRECTIONS
Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.
Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally.
Puree soup in a food processor or a blender.
Return soup to saucepan; reheat, covered, over low heat.

back to our day.....

Inge guided me back to the boat, got me seated, and after a short ride back to the dock, I was ready for a nap.
But no nap for me, Inge needed my navigator talents! Back on the Autobahn, traveling at the speed of light, we headed north towards Munich.
Now Inge knows I don’t speak German, can’t read German, but she was asking me to read a map! And after a great wine with lunch! She actually got a little grumpy with me. We were flying towards Munich, Inge saw a sign ahead, and said ”What does that sign say?” All I said was “what sign?” By the time I had a chance to look up, we were way past it! She saw another one coming up . I looked up, read it as it flew by. “It says FloppinHoppin” She didn’t believe me. I explained to her that it looked like FloppinHoppin to me. It actually turned out to be Pfafenhofen. Now I ask you, doesn’t that look as silly as FloppinHoppin? My time as navigator had come to an end. From that point on, Inge stopped the car, got out, spread the map out on the hood of the car and figured out her own way! I could have taken a nap if I wanted to, but I would have missed too much scenery. Life was good!

Inge’s mother was born in a town called Karlshuld. As we skirted around Munich, the country side was definitely different than what we had seen up to this point. We left the vineyard covered hills and headed north through potato and hop country. It is fairly flat, fairly boring as far as scenery goes. But, the Bavarians need their hops to make their beer! As we approached the village of Karlshuld, the earth turned jet black! I have never seen dirt that color. It seems this area used to be covered with about 6 feet of peet moss.
The Danaumoos, as the area is called, was one huge bog. The surface of the ground actually floated on underground water. Erosion and time have left the area with less than 2 feet of peet moss. That is why the earth is so black. It is perfect for growing potatoes. Inge’s family in Karlshuld are potato farmers, big time potato farmers! And they were delightful!

Our hosts were Hans and Hertha Knoferl, cousins of Inge. Karlshuld has lots of Inge’s relatives. We arrived around 3:00 in the afternoon, and very shortly all of the family started arriving. They have this tradition of having cake and coffee about that time. You all sit around one big table, eating and drinking, talking only German of course! I actually got pretty good at understanding what they were talking about, but never learned to speak German except for “Ein dunkel bitte.” And “Cola Light mit viel ice” That means “diet coke with lots of ice.”
About 5:30 or 6:00, we are all still around the table, and like magic, the cake and coffee were cleared away. Huge platters of meat and cheese, baskets of bread and big thick pretzels, jars of mustards and jams, and a big hunk of butter are sitting in front of you! And DUNKEL! And wine!
About 8:00, we were all still around the table, and like magic again, dessert was served….again! Then at 9:00, after dinner drinking started! I was sure that I was going to have to check into Betty Ford’s Clinic as soon as I got back to the states!
Midnight finally arrived and once again I found myself with a down comforter and a down pillow! I slept like a Bavarian baby.

So, now Inge and I have left Germany and France and moved on to the lakes region in Northern Italy, specifically Lake Como. As I've said before, I was so thrilled to find out I was part Italian instead of 100% Scot! When Inge and I were planning our trip I talked her into driving down into Italy so I could see where my ancestors lived. All I knew was they were from the Lake Como area. We decided to stay in Bellagio. Great old hotel, fabulous shopping and amazing food. Here are a few of my favorite Northern Italian recipes. Remember, Southern Italy means tomatoes, therefore tomato sauce. On the other hand, Northern Italy means dairy cattle...CREAM... BUTTER...CHEESE...my three favorite food groups! Enjoy!

Salsa di Gorgonzola

Gorgonzola Sauce with White Wine and Mascarpone

1 cup Somerset Ridge Chardonnay

8 ounces Gorgonzola

1/2 cup mascarpone

Freshly cracked pepper

Bring the Chardonnay to a simmer in a saucepan over medium-high heat, simmering until wine is reduced to 3/4 cup. Lower the heat and add the Gorgonzola and mascarpone cheeses, gently whisking and simmering until cheeses have melted and sauce is creamy and smooth. Add 4 generous turns of the peppermill, then serve the sauce very warm over some tortellini or better yet, a big, juicy grilled Rib Eye Steak. Serve it with lots of crusty bread so you don't miss any of the Gorgonzola sauce or the steak juices!

Cheese Tortellini with Nut and Herb Sauce

serves 4

1 pound cheese filled tortellini

1/2 stick butter

3/4 cup walnuts, finely chopped

2/3 cup pine nuts

2 tablespoons chopped Italian (flat-leaf ) parsley

2 teaspoons fresh thyme leaves

1/3 cup ricotta cheese

1/4 cup heavy cream

Cook the pasta according to package directions until al dente. Drain and return to pan.

To make the sauce, in a heavy saute pan, melt the butter over medium heat until it begins to foam. Add the walnuts and pine nuts and saute, stirring for 5 minutes, or until golden brown. Add the parsley and thyme, then season with salt and pepper to your taste.

Beat the ricotta and the cream.

Add the nut sauce to the pan of tortellini, tossing to coat pasta well. Top each serving with a dallop of ricotta cream.

Serve immediately.

Creamy Shrimp with Fettucine

1 pound fettucine

1 pound raw large shrimp

2 tablespoons butter

1 tablespoon olive oil

6 green onions or scallions, chopped

1 clove garlic, crushed

1 cup heavy cream

2 tablespoons chopped Italian (flat-leaf ) parsley, for garnish

Cook the fettucine according to package directions. Drain and return to pan.

Peel the shrimp and remove the dark vein.

Heat the butter and oil in skillet, adding the chopped scallions and garlic. Stir over low heat for 1 minute. Add the shrimp and cook for 2 to 3 minutes, until shrimp begin to turn pink.

Remove shrimp from skillet and set aside. Add cream to the skillet and bring to a boil.

Reduce heat and simmer until sauce begins to thicken.

Return shrimp to pan, season to taste and simmer for 1 minute.

Add the shrimp and sauce to pan of fettucine, toss gently to coat pasta well.

Serve immediately sprinkled with chopped parsley.

Well I am pretty sure I gained 5 pounds just typing the recipes! I was going to add my favorite Tiramisu recipe, but maybe I'd better wait and include it on a day i send you recipes for salads!

Two Old Broads Abroad

part 3


Lake Como is at the base of the Swiss Alps, just over the border in Italy. I love the idea that I have ancestors from that part of the world! I am probably 90% Scottish, but never felt even 1% Scottish! Maybe it is the “chef” in me, But the thought of being 10% Italian turned me on! Of course my ancestor, who came to America in the early 1800s, probably left when his country was owned by the French or the Austrian! But it is Italian now!

The drive into Como was uneventful, also fairly ugly. But I knew we were going to be seeing heaven soon! Our destination was Bellagio. Lake Como is shaped like an upside down Y, Bellagio is situated right where the two legs meet the base. Being the navigator, I directed Inge to drive up the right side of the left branch of the lake, sounds simple, right? WRONG! Every little ancient village between Como and Bellagio is on that tiny, narrow, winding, hilly, rocky, darn near impossible mountain road! And I do mean “on it”! A PT Cruiser isn’t a huge car, but it needed to be a lot smaller to navigate on that road! I was looking for bottles of olive oil to oil down the sides of that brand new shiny black car! We squeezed through some unbelievably tight spots where the front of a house was suddenly half way out in the road. You could see where chunks of the houses had been knocked off by passing cars or trucks! And you should have heard the on coming cars and the line of cars behind us blowing their horns! What should have taken us 30 minutes at the most distance-wise, took us 1 ½ hours to drive! I thought of all of the wonderful things I’d read about Bellagio, what a great trip it was! Those people must have been nuts! Never was there one mention of that road!
Sweating profusely, white as sheets, we finally arrived in Bellagio. We came down off the mountain road and suddenly found ourselves surrounded by beautifully landscaped villas, 300 year old buildings in the softest colors, the lake lapping at the sea wall, and twisting stone steps leading up to the second tier of designer shops and elegant restaurants. We parked the car right next to a hotel called the Metropole that was in an ancient old building, 4 stories high and painted a delicious golden apricot color. You could tell she had been a grand hotel in her day! The Metropole was charming inside and out! Luckily, most of the employees spoke English because all of my ability in speaking Italian came from reading menus and cookbooks!
We got a room with a lake view, a darling little balcony, and twin beds. Getting our luggage up to the 4th floor was a challenge, we discovered the elevator and the shower were less than adequate in size. I think a medium priced coffin would probably be more spacious! Have you ever taken a shower with your arms straight up over your head? Have you ever had to take each suitcase up on the elevator with you standing on top of it? I’m telling you, it was a challenge. But it was oh so worth it! What a view! We sat out on the balcony for 15 minutes, then grabbed our credit cards and cameras and headed out. We wandered up and down the narrow streets, taking the stone steps from one level to the next. I took several rolls of film
and between Inge and I, we melted down several credit cards. I wouldn’t have to worry about Christmas shopping this year! Everyone was getting something Italian!
We picked out a restaurant with an outdoor dining area that served fabulous food. And of course, we had to try the wine, after all Inge was traveling with a well-known grape grower from the states! We talked about how perfect the evening was as we stumbled back to the hotel. We hadn’t noticed the fog rolling in as we were dining, but by the time we got down to the lake we could see only a few feet ahead of us. It was like the lake had disappeared!
We didn’t have any trouble finding the hotel, but it sure made seeing across the lake very difficult! Out on our balcony we could look straight down a see the lake, but that was it. We left the door open all night so we could hear the waves lapping at the seawall below. It was all sort of mysterious and whispy.
I loved it! I slept like a baby that night!
The fog was still with us the next morning, but we didn’t care. We had four days to go and lots to see, we weren’t about to let a little fog stop us. Once again we cruised the shops, ate pizza, drank wine, and tried every flavor of gelato we could find. We completed our Christmas shopping and it was only October! Of course, getting our packages in the elevator with us was once again a slight problem.

On our last full day in Bellagio, still snuggled in with the fog, we decided it was time to see the rest of the lake. For $6.00 we each bought a circle pass on one of the ferries. This allowed us to take the ferry to as many ports, as often as we wanted during that day. What a bargain! We jumped on board and for the next 8 hours we enjoyed 6 different little villages around the lake. It was a wonderful day. At one point it rained like cats and dogs, but we didn’t care. As long as we found pizza, wine and gelato every few hours, we were as happy as can be.

While we were waiting for a ferry early in the day, we found out that everyone who knows anything knows that you don’t drive to Bellagio on the mountain road! NO, instead, you drive on the opposite side of the lake to one of the beautiful little ports we were seeing that day, then for an additional $6.00, they put your car on the ferry and you drive off the ferry right in the heart of Bellagio! So, here is my question…..why hadn’t any of the travel books told us that? People were amazed we had survived the drive! Inge had been dreading the drive back to Como, we figured by the time we rode our luggage one piece at a time down the elevator and loaded up the old PT Cruiser, we’d be too tired to make the drive! This was wonderful news! And such a simple change to make.
Later in the afternoon, we were chatting with a couple from Australia about the ferry ride with the car. The gentleman very casually said “Well you know, the entire country of Italy is going on strike tomorrow. There will be no ferry service after 9:00am.” Sure enough, the transportation workers of Italy were going on strike. We realized if we waited to take the last ferry, we
might not get on board, we figured there would be a line of cars waiting to go. We got the schedule and decided it would be smart to leave at 5:55am! We did the luggage number late that night, and got the car loaded in the rain.

Our wake up call was right on time, I stepped out onto the balcony to tell the lake goodbye. Absolutely clear! A million stars! And I could see the lights of tiny villages across the lake, way up in the hills, twinkling like little stars! The fog was gone, and it was 5:00 in the morning and dark as pitch! Oh well. We splashed water on our faces, brushed our teeth and off we went. There was a line of cars to board the ferry, we were number 2 out of the three in line!
The road on the opposite side was flat, fairly wide and fairly straight. We made it to Como in 30 minutes. I kept thinking about all of the beautiful things I didn’t get to see, then remembered all of the amazing things I did see. It had been a very good leg of our journey.

The Cuisine of the Alsace Region

I have had quite a response to my series "Two Old Broads Abroad" and to my recipes from Germany and France. I have been asked to blog more recipes, so here goes. Hope you enjoy them.

The first three recipes are very traditional and typical Alsatian recipes.

Choucroute

2 1/2 lb fresh and raw sauerkraut(I buy refrigerated in plastic bags)

1/2 lb bacon

1 smoked pork shoulder (I use small picnic ham, have butcher cut in half)

1 lb sausage (I use kielbasa)

1 pork knuckle (if available)

1 onion, peeled and sliced

2.5 oz goose fat (I use pork fat)

6 peppercorns

1 bay leaf

1 sprig thyme

12 juniper berries (absolutely necessary)

1 cup white wine such as Somerset Ridge Oktoberfest Wine

1 cup chicken broth

Salt

Step 1: Drain the sauerkraut. Soak in cold water for 20 minutes. Change the water a couple of time. Drain thoroughly, as much water as possible.
Step 2: Put the pork meat (bacon, knuckle, shoulder) in a large pot that can be used in oven also. Cover with water. Simmer over low heat for 30 minutes. Skim the foam from time to time.
Step 3: Preheat oven to 325 F.
Step 4: Tie in a cheesecloth the herbs, peppercorns and juniper berries. Put it in the casserole.
Step 5: Heat the fat in an oven-proof large casserole. Add the onion slices and sauté. Add the sauerkraut. Pour in the wine, the stock. Stir, cover and cook in the oven for 45 minutes.
Step 6: Add the pork meat. Return to the oven. Cook for 40 minutes.
Step 7: Add the sausages. Cook for 40 minutes.
Serves 6 Usually served with boiled potatoes.

Onion Soup

1 1/2 lbs onions thinly sliced

2 oz butter

10 oz (2 cans) beef stock

1 tb Cognac or Brandy

2 tbs flour

1/2 tsp. salt

French bread or hard toast

1 cup of grated swiss or gruyère cheese

Step 1: Slice onions very thinly
Step 2: Melt butter in a pan and cook onions until lightly browned over medium-low heat for 30 minutes
Step 3: Stir the flour gently into the onions
Step 4: Add beef stock and Brandy. Bring to a boil. Reduce heat to low, cover and simmer for 20 to 30 minutes
Step 5: Toast the bread at 325 degrees for 10 minutes
Serving: Pour soup into bowls, float bread and add cheese. If the bowls are ovenproof bowls, you can place the filled bowls under the broiler to brown the cheese.

One of my all time favorite soups!

Now here is an unusual soup....

Cherry Soup

1 3/4 lb black cherries (I use frozen)

3 tb sugar

2 tb butter

1 tb cornstarch

1 tb Water

6 slices bread

2 tsp kirsch (cherry brandy)

Step 1: Thaw the cherries. Check for stems.
Step 2: Place cherries in a sauce pan with sugar and kirsch. Bring to a boil over medium heat and cook for 15 minutes.
Step 3: Melt 1 1/2 tablespoons of butter in a skillet. Add bread slices and sauté until browned on both sides. Drain with paper towel. Add more butter if needed to brown all the slices.
Step 4: In a bowl, blend 1 tablespoon of cornstarch and 1 tablespoon of water.
Step 5: Remove the cherries from the pan, using a slotted spoon then add to the pan . Stir well over low heat for a few minutes.
Step 6: Return the cherries to the pan for a few seconds.
Serving: Put the bread slice in a bowl. Pour the soup over the bread.

Now for the German recipes:

Schwarzwald Soup

(Black Forest Soup)

4oz Streaky Bacon, chopped
2oz Butter
1lb Potatoes, peeled and diced
2 Onions, finely chopped
1 Carrot, finely chopped
1 Stick Celery, finely chopped
2 1/2 pts Chicken stock
Salt and Pepper
2 tbsp Cornstarch
8 Frankfurters, thinly sliced diagonally

1. Heat the butter in a large saucepan add the bacon and fry over a high heat till golden. Add the potato, onion, carrots and celery fry for 10 minutes.

2. Stir in the stock, season with salt and pepper, cover and cook for 30 minutes or until the vegetables are tender.

3. Purée in a food processor and return to the saucepan.

4. Blend the cornstarch with 4 tbsp of cold water and stir into the hot soup. Bring to a boil, stirring constantly then add the frankfurters and heat gently for 5 minutes. Taste and adjust seasoning as necessary. Serve hot.

Beckenoffe

This recipe is popular in both Germany and Alsace

8oz Boned Shoulder Lamb
8oz Boned Shoulder Lamb
1lb Chuck beef Steak
10fl.oz. Somerset Ridge Chardonnay or Traminette Wine
1 Bay Leaf
1 teasp Dried Thyme
Salt and Black Pepper
4 Large Onions, thinly sliced
4 large Potatoes, peeled and thinly sliced
1 oz Butter

1. Cut the meat into 2inch cubes and place in a large bowl with the wine, bay leaf, thyme, salt and pepper. Cover and leave to marinate overnight.

2. Preheat the oven to 350F and grease a casserole. Remove the meat from the bowl, reserving the marinade.

3. Put a layer of potatoes in the bottom of the casserole, followed by a layer of onions then a layer of meat. Repeat the layers ending with a layer of potatoes.

4. Pour over the marinade, cover and bake in the oven for 1-1/2 hours. Remove the lid, dot with butter and bake, uncovered for an additional 30 minutes. Serve hot.

Here is a recipe I have made since the 60s, loved it then, still love it today!

Goulash Soup

1 pound Beef Chuck, diced 1/2"

2 tablespoons oil

1 large onion, diced

2 tablespoons paprika

(yes, 2 tablespoonfuls, and possibly more!)

salt and pepper to taste

2 tablespoons red wine vinegar

1 cup Somerset Ridge Ruby Red Wine

1 6 oz can tomato paste

1 tablespoon caraway seeds

1 teaspoon marjaram

1 clove garlic, minced

2 quarts water

3 medium potatoes, diced

8 ounces sliced mushrooms

1. Heat the oil in dutch oven or soup pot. Saute the beef and onions.

2. Add the paprika, salt and pepper, red wine and vinegar. Add the tomato paste. Simmer 3 to 4 minutes.

3. Add caraway, marjaram, garlic and water. Bring to a boil, cover, reduce temperature to a simmer, simmer for 45 minutes.

4. Add diced potatoes and sliced mushrooms, simmer very low for 2 hours.

Serve with lots of crusty bread and sweet butter. OMG! Delicious!

Sometimes I add extra paprika, depending on the type and strength of the paprika you have. It provides a definite flavor, absolutely necessary for authentic taste.

Alsace and the Black Forest are beautiful. The people don't necessarily like each other, after all they fought over the land for centuries, but I was treated very well. If you have a chance to visit, go, you will love it. Forget what you've heard about the French hating Americans, that's Paris...give the people of Alsace a chance. And while you are in the Black Forest, have

ein Dunkles Bier for me!

If you love both French and German food and you should probably consider moving to the Alsace region of France. Right on the Rhine River, this area has been ruled by both France and Germany. The foods of both countries have blended to make a strong regional cuisine. I feel the food of Alsace is friendly and inviting.


Here is a simple recipe from both the Alsace region and the Black Forest in Germany, just across the Rhine. Try it, you'll like it.

Alsatian Onion Pie

4 thick slices of bacon, diced
2 cups peeled and chopped yellow onion
2 eggs, beaten
1 cup sour cream
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (9-inch) pie shell, unbaked
Directions: Preheat oven to 400 degrees. Saute bacon. Drain most of the fat from the pan. Add the onions and saute until clear. Do not brown. Set aside to cool. Beat the eggs and sour cream together in a medium-sized bowl. Sprinkle the flour over the top and beat it in. Stir in the salt and pepper. Prick the bottom of the pie shell several times with a fork. Spread the onions and bacon over the bottom of the pie shell. Pour the sour cream mixture over the top. Bake for 15 minutes. Reduce heat to 350 degrees and bake for another 15 minutes or until pie is nicely browned. Serve hot.
serves 4

Two Old Broads Abroad

Part 2 .....Riquewihr, France and the Alsace Region


Five women in one little German car with a stick shift! What a hoot! And to add to the fun, Inge’s Aunt Doris had never been out of Bahlingen and she must have been 60 years old! I was quite honored that she wanted to go with us and she truly had a great day.

The Breisach Winery is huge! There are massive wine barrels in a room large enough to hold Arrowhead Stadium, each one beautifully carved with the name of the town it represents and decorated with carved flags, slogans, castles, grapes and any other symbol they thought represented their town. Some were truly works of art! As in Burkheim, it is important that the grapes and wine remain separated and carefully logged as to whom it belongs. It will be bottled with the name of the area included on the label.
It is the law, and they don’t mess around with that particular law!
They didn’t seem to care that I was wandering around taking photos, but it was such a big place I tried to stay with in hearing distance of the other 4 of my traveling companions.
After the winery, we crossed the Rhine and went in search of the grape in France! What a great experience! We had lunch at a real French Bistro! I couldn’t have much of what was on the menu, so I had to settle for dessert. We were in Colmar, an ancient little city full of cathedrals and interesting little shops. There is a small canal running through the city, and they have become known as “Little Venice”. Once again the colors and the cobblestones and the sounds and aromas make for some wonderful memories!

There was no way to prepare me for our next destination….Inge just let me drop into the middle of it and watched me hyperventilate! Once again we were driving through vineyards, surrounded by the golden hillsides with rows of vines undulating with the rise and fall of the terrain. We parked outside the old wall of the village, wandered down to a gate. I was still so taken by the vineyards behind us that I really wasn’t thinking of where we were going, all I knew was it was a village called Riquewihr.
Do you remember Dorothy arriving in Oz, when the black and white film turned to color? Well, you can call me Dorothy! I stepped into the middle of a small medieval French village.
It seems so strange to think of the history that took place there at that gate. Being just a few miles from the Rhine, I know World War II had to have invaded the peace and tranquillity of this tiny village. I refused to search for signs of the war. I decided to think of the 3 Musketeers, of bread baked in outdoor woodburning ovens, of children and small animals playing games along the cobblestone streets. And, of wine!
If you ever have the chance to visit France, please don’t overlook the opportunity to visit the Alsace region. Riquewihr is a very small town situated in the very heart of the Alsatian wine-growing area. The reputation of this tiny hamlet continues to grow due to the excellent wine, but the picturesque nature of the old streets and dwellings make it a must for anyone who wants to see what ancient France was all about.
The Alsatian Vineyards have been in this area for over 2000 years! The grapes include the Riesling, Tokay, Gewurztraminer, Muscat and both red and white Pinots. Their individual qualities make it possible to use these wines, and these alone, as an accompaniment to a fine meal from the aperitif to the dessert. To walk across their meticulously maintained hills and to visit their cellars, gives you the proof that when they moved from the wonderful old wine presses and huge wooden barrels, they did so to improve their methods and make great advances in the art of making wine.
If I never take another trip, if I never experience anything new again, I’ll always have my day in Riquewihr.

I bought some wine to take home to Fritz, and once again we drove through the vineyards on the way home to Bahlingen. Tomorrow I would leave with my friend Inge to seek out the vineyards of Northern Italy, the home of my ancestors.

Traveling is one of my favorite things to do, when it turns into traveling around Europe visiting vineyards and wineries, it is heaven! In 2002, I made my 1st trip to Europe, an amazing trip that still seems like a dream. While traveling around 5 countries, I made notes and took 18 rolls of film. Those notes and photos turned into a diary when I returned home. I call it "Two Old Broads Abroad" and I am going to post it here on my blog, in installments. I don't want to bore you, so after you read the first installment and you see the title, "Two Old Broads Abroad" and you don't want anymore.....just skip it.
Hope you enjoy it!


Two Old Broads Abroad, October, 2002


installment 1


My friend, Inge and I have just returned from an adventure in Europe. Our husbands both chose to stay home this trip, leaving Inge and I to roam around 5 countries in our rental PT Cruiser! Not bad for a couple of old broads! I had never been to Europe, but Inge was born in Germany. She moved to the United States with her family when she was nine years old. She goes to Germany at least once a year`, usually more often. Inge was headed for her class reunion in Bahlingen, Germany. Her classmates still include her, even though she went to school there only through the 3rd grade. But Bahlingen is a tiny town, where everyone is either related or your best friend. It was Inge’s best friend and his family that had invited us to stay with them. My main objective was to see and learn as much as I could about vineyards and wine, and of course, to enjoy the European experience.
Traveling around Europe by car in the autumn is absolutely breathtaking! I love the fall, it is and always has been my favorite season. Living in the midwest, I’ve seen some beautiful Indian summers, but nothing prepared me for what I was about to see.

After landing in Frankfurt, we rented the Cruiser and headed south into the Black Forrest. I must admit, traveling on the autobahn at break-neck speeds, you don’t get much of a view. For all I could see, we could have been in Jersey! But the farther south we drove, the better it began to look. When we pulled off the autobahn and entered the first little town, I was breathless! The buildings were hundreds of years old, the streets were cobblestone, the flowers were everywhere, AND THEY HAD VINEYARDS! I knew I was about to have the time of my life!

We had completed the grape harvest here at home, but in Germany they were right in the middle of it. I couldn’t have planned it better! As we drove on to Bahlingen I realized every inch of hillside was planted with vines, there were vineyards for miles, in every direction. This was going to be GREAT!

Gerd and Edith Schmidt were our hosts for the next 4 or 5 days. Their daughter, Stephanie, a college student, lived with them. Their home is an incredible place, warm and welcoming, and full of history. It was here in their home that I would begin to understand how people live in the midst of such history. That first day was one I will never forget, even though I was so tired I could hardly stand.

Inge’s relatives and friends began gathering around the table in the late afternoon. Gerd’s parents, Fritz and Erna Schmidt arrived, as did Stephanie’s sister Natalie and her husband, Thomas. Before long the place was packed with young and old! It was a delightful evening, but I didn’t understand a word they said. Stephanie tried to translate for me as much as she could, but it is difficult with everyone speaking at once. We ate, we drank, and I finally begged to be forgiven, I could not stay awake any longer. Of course, Inge was going strong! But trust me when I say, I felt great the next morning. Inge felt , well, let’s say she felt a little under the weather!
When she finally made an appearance, I had already strolled around the town, staying fairly close to the Schmidt’s.

The next 4 days were going to be quite an awakening for me. My camera was ready, I had my good walking shoes on, the sun was shining and all was right with this part of the world.

Inge and Gerd attended several parties with their classmates. During that time, Edith and Stephanie were my guides. They drove me places, they explained things, they translated for me, they fed me…..they were terrific!
It didn’t take very long to find out that the wonderful, peaceful feeling that comes over me when I stand in the vineyard at home was not reserved for only the vineyard at home! I found I was thrilled to just stand among the vines in ancient vineyards in the Black Forest. They were in the midst of harvest but many vines were still loaded with clusters of beautiful plump grapes, some so black they looked as if they were full of India Ink! Others were delicate pale green orbs with hints of pink and gold when the sun smiled down on them. I was free to pick as many clusters as I wanted, eating the grapes till juice ran down my chin! It was very much like I
imagine Heaven will be.

I took a dozen rolls of film, 90% of the photos being vineyard shots. I can look at them today and remember the way the earth smelled, the way autumn glowed on the surrounding hillsides, the way the grapes burst with sweet juice when I‘d pop one in my mouth.

We had a perfect day trip on October 12th from Bahlingen to several vineyards in the Kaiserstuhl region. The area is excellent for grapes because the region is rich in volcanic soil. It is the heart of what used to be a volcano. From the road I had the most glorious views of hillsides turned into a patchwork of vineyards. Being the harvest season, the leaves were turning on the vines. Some golden yellow, some a deep dark red.
Stephanie, a delightful 25 year old, has an amazing mind and educated me on the history of the area we were touring as well as procedure during harvest. When we arrived in the village of Burkheim, we went immediately to the local winery. Not every village is fortunate enough to have their own winery, but Burkheim has a great one.….only one thing wrong with it…it was closed to the public due to the traffic of horse-drawn carts and wagons bringing grapes to be processed! RATS! I wouldn’t have an opportunity to return to Burkheim during our trip. I’m not sure if I looked devastated, if I cried, or if I threatened to jump from the moving automobile, but my guides picked up on some little something and took it upon themselves to inform the receptionist that a “very important wine maker from the United States” came all the way to Burkheim to tour the winery!
It worked! She immediately made a phone call and within minutes, we were escorted through the winery, and were allowed to take as many photos as we
needed. Now, I’m not saying I understood what every machine was for, but I did recognize some of them. And thanks to Stephanie and Edith, language was not a problem.
As we emerged from the lower levels of the winery, we stepped into the receiving area. This is where the grape growers would bring their carts of grapes to be processed. They would skillfully coax the horses or guide their tractors to back the cart or wagon into a holding area. At that point, a driver for the winery would move the carts into position. Each cart would have two huge wooden buckets full of grapes. The driver would then direct and guide a huge fork to pick up the buckets and take them on a track to the crusher.
After each farmer would watch his grapes being crushed, he would watch the winery tag each container of juice with his name, where the grapes came from, the date and of course, the variety of grape. If the farmer wanted any for his own use, and they all did (!), he would be given gallon containers of his juice to take home with him. The rest was sold to the winery, he was paid and he drove merrily away! At that point, the crusher was cleaned with a high-pressure hose and the next wagon or cart moved into position. Quite a setup!

After thanking the tour guide, we decided to walk to the top of the village and then on to the castle. There again, not every village is fortunate enough to have their own castle, but Burkheim does. As we wandered up the cobble stone street, I could hear the clip-clop of horses and the sound of the wooden carts rolling through the streets below. All of the houses were ancient, some dating from the 1500s, according to the numbers chiseled into the stone gates at each courtyard opening! The colors of the homes were lovely soft colors, not necessarily pastels, but beautiful curries, and apricots and sky blues. Each house was laden with flower boxes, trailing with rich green ivies and brimming with blossoms from the healthiest geraniums I have ever seen.
At the top of the hill stood a gate. Tacked to the gate was a big sign saying in German, of course, “Closed”! The castle was closed! I suppose I voiced my disappointment because Edith proceeded to knock on the door of the beautiful cottage next to the gate. A gentleman appeared, listened to Edith, then called to his wife to come and take us to their back terrace to view the castle. He couldn’t stay; it seems he had some drinking buddies waiting for him, but his lovely wife, who spoke some English, took us around to where we had a perfect view of the remains of an ancient castle, dating from around the 1200s. I took more photos, of course, but when I turned to thank her, she was standing in front of the world’s most perfect view! Below us lay thousands of rows of grapevines, all golden and sparkling. Behind them rose the hills of the Black Forrest, so deep dark green they do indeed appear to be black. Off to the right was the river…..I’m telling you it doesn’t get much better than that! The photos I took don’t begin to capture the richness of the view, but they sure do bring back beautiful memories.
On the drive back to Bahlingen, we stopped along the road every few miles so I could “experience” more grapes and views. What a glorious day! But,
it was only the beginning……………..
Upon arriving back at the Schmidt’s house (built in 1781 and passed down from each generation!) it wasn’t long before all of their relatives began showing up carrying food and wine! I thought to myself “I think we are going to party…AGAIN!” Sure enough!

Edith’s husband, Gerd, has lived in this house all of his life. It is an amazing structure that consists of 3 buildings all connected, built around a courtyard. Edith has a gift shop on the first floor, their living quarters are on the second. Off to the side next to the street is the original part of the house. It is at a level half way between the gift shop and their quarters. This is where Gerd’s grandparents lived until they died. The Schmidt’s have updated to a certain extent, but have left as much of the original fixtures, windows, doors, etc. as possible. It is this area that I called home. Have you ever slept on a down pillow under a down comforter? I haven’t slept nearly as well since I’ve been home.
In Gerd and Edith’s dining room, they have a table that can hold at least 12 people, more if you really want to get to know each other! By 10:00pm about 16 of us knew each other very well! One person stands out from the rest….his name was Fritz Schmidt, Gerd’s father. This little guy had rosy cheeks that would put Santa’s to shame….and the twinkle in the eye! Oh my gosh…another 100 pounds and a long white beard on Fritz and you would swear you were in the presence of the jolly old guy himself! There the similarity ended because Santa is truly a saint. Fritz isn’t! I learned the term “spitzbua”, it means bad boy. It is the perfect was to describe Fritz! He is so ornery you don’t dare take your eyes off of him! He somehow managed to get me to drink everything he put in front of me. And he sang love songs in Italian to me! His wife, Erna, sat and laughed with the rest! What a party!

On Sunday, everyone was relaxed. It was Stephanie’s birthday. I wandered about the town, checking out all of the buildings and the incredible murals painted on the outside of many. It turns out they were painted by Gerd’s grandfather! Over the front door of Fritz’s house, he painted a sign that translates to “Old things are good. Let’s leave them as they are. 1723”. Fritz and Erna invited me in, gave me more wine, explaining that it was wine from Fritz’s own grapes, wine that he made himself. Goodness gracious! It was delicious! After a while, they took me to the sidewalk and aimed me in the right direction. I returned home to help with the birthday celebration. We made Onion Pie, which is one of the foods this area is well known for. This area is so close to Alsace region, you can really tell the crossover in foods.That night, around the same table, we all ate, laughed, drank and sang. Stephanie had a grand time.

I had learned that Bahlingen doesn’t have a town winery. Most of the vineyards belong to a co-op. They pick their grapes and they deliver them to a drop off point where they are loaded into huge trucks and driven to Breisach on the Rhine. There you will find the world’s 3rd largest winery, the largest in Europe. That was our destination for Monday........



.................................stayed tuned! I'll try to find my pictures!

Arch's Wine, Flyboy Red

Somerset Ridge Vineyard and Winery

Arch went to the vineyard whenever he felt up to going. During harvest, he was sitting under a tree watching the pickers and "tasting" wine ; at "the crush" he was right there, adding the rice hulls to keep the crushed grapes from packing down too much and "tasting" wine; at bottlings he was right there "tasting" wine. Because of his contributions to these activities, Dennis Reynolds, the owner and wine maker , bestowed the title of "Vice President of Tasting" on my husband, Arch Tucker.

I was with Arch the last 10 years of his life and we often laughed that it was a good thing I wasn't with him the first 70 years of his life....he would never have lived to be 80! Arch was known as

a "Flyboy" in every sense of the word.....a fighter pilot in the United States Air Force for 33 years, he developed habits, actually, he may have been the one to set the standards, that were typical of tough, hard flying, hard partying pilots. He joined the military right out of Wyandotte High School in Kansas City, Kansas, in 1944, only to become a veteran at a very young age when the war ended in both Europe and the Pacific. He returned to Kansas, went to Washburn University in Topeka, and when the US Army Air Corps became the United States Air Force, he ran to the front of the line to enlist. Being a Flyboy at heart, he always knew he was meant to fly.

While Arch was flying over Korea, dog-fighting with MIGs on a daily basis, I was a 10 year old in Columbia, Missouri. I will never forget the first time I heard a jet fighter plane, it flew right over our backyard and scared the hell out of me! I actually grabbed the dog and we went under the picnic table!

Arch flew in the Korean War and the Vietnam War, and I loved to tease him that we actually lost both. Of course, then I had to listen to an hour long rant about that "SOB Robert McNamara"!

But win or loose, Arch stayed in the Air Force, stood tall, stood proud.

Arch died of cancer in December, 2006. Not long after, Dennis started planning a wine to honor his father-in-law, Arch. The result....Flyboy Red, a wine that Arch would have been so proud of. The label is pictured above. The wonderful photograph was taken in Korea as Arch was climbing out of his F-86 Sabre Jet as he completed his 100th mission! His smile says it all! I bet he went into the officers club and had a "taste"!

If you are looking for a mellow red wine, not too dry, Arch would be delighted for you to try Flyboy Red! In fact, he would appreciate it if you would have one for him............

http://www.somersetridge.com/

Moo-Shoe Pork

Not being a big fan of Chinese food, I think this guy looks great in his cow slippers as opposed to a wok! I don't know who's work this is, but I love it. Wish I could give credit to the person who deserves it. It arrived via email, no name attached. I love it!

*****************************************************

Now, on to more important stuff.

I am sort of between a rock and a hard place when it comes to PORK.

A very dear friend, George, is definitely a pork expert. I buy his pork, Farmland and Smithfield. On the other hand, I have a daughter, Cindy, who is, as George refers to her, a "tree-hugger", believes in organic, wants her pork to come from little pigs who have romped around the farm, no antibiotics, just big smiles on their cute little faces. I am sure both sides have their positives and negatives. So, I try to keep it fair....Farmland Bacon, Smithfield Ham for George, pork loin and chops from Whole Foods for Cindy.

When it comes to Sausage, there is only one type and brand for me........

Jasper's Italian Sausage! I pop into Marco Polo's Deli on 103rd Street and stock up. So good, so handy, so reasonably priced!

For several years now, I have had what my family refers to as "Monday Night at Mimi's".

I'm Mimi, at least to my grandchildren. Almost every Monday night I cook BIG and anywhere from 12 to 24 people show up to eat BIG. They range anywhere from 4 years old all the way up to 90 when my Mom comes.

Occasionally we will have competitions, such as the best grilled cheese; a build your own pizza night with Jasper's Italian Sausage; Wild Boar night; Kobe Beef night; Spaghetti night, once again with Jasper's Italian Sausage, just to mention a few. I do stress locally grown foods whenever possible. I love the farmer's markets around town for fresh vegetables and fruits in the summertime. In the winter months, vegetables and fruits from Whole Foods take over. Michelle, my daughter-in-law is a vegetarian, so I try to put as many vegetables as I can on the table. Here is a very versatile vegetable dish:

Oven Roasted Winter Vegetables

serves 6

3 medium onions, cut into large wedges

6 Youkon Gold potatoes, halved

1 medium rutabaga, peeled and cut into 1" cubes

12 Brussel sprouts, halved

2 medium carrots, cut into 2" pieces

1 tablespoon extra virgin olive oil

2 sprigs fresh thyme

10 fresh sage leaves

2 teaspoons Balsamic vinegar

salt and freshly ground black pepper

1 to 2 tablespoons extra virgin olive oil

8 cloves garlic, halved

About an hour before cooking, in a large bowl, toss together all the ingredients up to, but not including, the second quantiy of olive oil. Thirty minutes before roasting, preheat oven to 450 degrees and slip in a heavy, large, very shallow baking pan (a half sheet pan is ideal) to heat up. Pour the second quantity of oil onto the hot pan, and then immediately spread the marinated vegetables on the pan, taking care not to crowd them. Roast about an hour, turning several times during cooking for even browning. Add garlic to pan halfway through cooking. Once browned and easily pierced with a knife, vegetables are done. Serve hot.

A good fresh fruit salad that is not too sweet:

Apple, Pear and Pecan Salad

serves 6

2 tablespoons red wine vinegar
2 1/2 tablespoons orange juice
1 orange, zested
1/2 cup golden raisins
4 apples, preferably use 2 to 3 different kinds

(I prefer to use both red and green apples)
2 pears, preferably red and green
2/3 cup whole pecans, toasted and then coarsely chopped
2 tablespoons extra-virgin olive oil
Coarse Ground Sea Salt and freshly ground black pepper

In a large bowl whisk together vinegar, orange juice, zest, and raisins. Core and cube apples and pears. Add fruit and pecans to a bowl and drizzle with oil. Toss well to combine. Season, to taste, with salt and pepper. Refrigerate 1 hour before serving.

Need a good pork loin recipe?

Maple-Mustard Glazed Pork Roast

serves 6

2 pounds boneless pork loin roast
2/3 cup maple syrup
3 tablespoons Dijon-style mustard
2 tablespoons cider vinegar
2 tablespoons soy sauce
Salt and pepper, to taste

Stir together maple syrup, mustard, vinegar, soy sauce, salt and pepper. Spread evenly over pork roast and place in shallow pan. Roast pork in a 350ºF. oven until internal temperature, measured with a meat thermometer, reaches 160ºF, about 45 minutes to 1 1/4 hours. Remove roast from oven and let rest 10 minutes before slicing to serve.

or if you'd rather do chicken.......

Butterflied Cornish Game Hens

with Sage Butter

serves 6

6 Cornish game hens (20 oz each) butterflied
1 1/2 sticks butter, softened
8 sage leaves, finely chopped

1 large lemon, zested
Salt and freshly ground black pepper
Olive oil, for sauteing
6 strips bacon, chopped

Preheat oven to 425 degrees F.
Place hens on a sheet tray fitted with a cooling rack in the refrigerator to dry skin out for 1 hour. Meanwhile, in a small pan over medium heat, melt butter with sage, zest, salt and pepper. Remove hens from refrigerator. Preheat 2 large saute pans over medium heat, lightly coat with oil. Season hens with salt and pepper and sear, skin side down, in the pans. Sear until skin caramelizes and turns golden brown and crispy, about 7 to 10 minutes. Flip birds over, and baste with sage butter. Sprinkle tops with chopped bacon and place in preheated oven to finish cooking, 25 to 30 minutes, basting occasionally. Let rest 10 minutes before serving.

Check out these links for some great pork ideas:

http://www.farmlandfoods.com/

http://www.carando.com/

http://www.smithfieldham.com/

The 700 year old Olive Tree

and old lady in baggy pants


In the southwest corner of Sicily, you will find 3 amazing places, producing 3 amazing products.

1st Stop

Castelvetrano, Sicily

Castelvetrano, home of Gianfranco Becchina's Olio Verde, the best olive oil I've ever had. I spent mid-morning to mid-afternoon there with the group I was touring with.

Gabriella Becchina was our host and guide, taking us for a walk through the olive trees, explaining the life of a olive tree. The photo above is , unfortunately, of me standing in front of the 700 year old olive tree.Gabriella explained the tree appeared to be dead for years, but due to its age, they refused to remove it. Good thing, because last year the magnificent old tree sent out some green shoots, followed by leaves. It even had a few olives this harvest season! I think that tree has a safe haven from now until forever.

This family has owned the land and the trees for several generations. Gabriella lived in New York on September 11, 2001. As soon as airlines were back in business, she returned to the place she thought of as home, her Grandmother's home. Today, that house is a beautiful Bed and Breakfast surrounded by an unbelievable water garden, olive groves and a business that has had amazing growth since Gabriella has taken over.

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2nd Stop:

Trapani, Sicily


Sea salt is sooooooo much better than Morton's! That little girl with her umbrella is cute, I used her salt for years. But once you try real sea salt, that little girl is worthless!


We arrived in Trapani knowing that we would see ancient windmills that are used to pump water in and out of the salt beds, and of course, it is right on the Mediterranean. The salt beds are a series of sectioned off pools, varying in depth. Sea water is pumped into the first one, water evaporates to a certain level then the water is pumped to pool number 2 which is more shallow than the first. There it is allowed to evaporate again, leaving water that is saltier and becomes even saltier with each pool. Finally, after many pools and many days, it is extremely concentrated. The salt is harvested by hand, gently removing the crystals to the drying mounds, big piles of salt on the beach. There it sits, looking like pyramids along the sea, drying for however long it takes. Sea Salt from different locations around the Mediterranean can be identified by its color, its type and size of grain, etc.


Judy Witts Francini's blog, "Over a Tuscan Stove", has an article about salt in which she says "Sicily has produced salt since the Phoenicians occupied the territory more than 2,000 years ago. Many forget it was the world's foremost preservative in pre-refrigerated times. Meats and herbs were chopped with fine sea salt to absorb moisture and keep them from rot. Salted pork was a staple for sailors.
I toured salt works in Trapani. The refinement process intrigued me. Salt water is shifted from pool-to-pool using an Archimedes screw pump (he's believed to have invented the device in ancient Siracusa, where he lived).
The process, called solar evaporation, sees brine gradually moved from one pond to another, with each pool containing a higher level of salinity. Wind and heat then help the water to evaporate, leaving salt crystals floating on the top.
That top layer, called fior di sale, is lower in sodium than table salt and rich in magnesium, potassium, fluorine, and is scraped off first. The rest is transferred to shore and left to dry in pyramid-style structures with tile rooftops. Farmers let the sun and wind slowly do their corroding work and harvest the crystals twice a year."

So, if you haven't tried sea salt yet, please do yourself a favor...give it a try.

And yes, I am definitely partial to Trapani Sea Salt.

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Last stop:

Marsala, Sicily

Those of you who know me, know I am very involved with my daughter's and son-in-law's vineyard and winery, Somerset Ridge. I was there the day we planted the first vines, April 1, 1998. I have cooked every harvest season for the hungry pickers; I learned to prune the vines, I have labeled thousands of bottles, the first few years by hand! Today, I have reached the level of employment known as semi-retired. I'm not up to winter pruning, I don't like the cold. We now have a semi automated bottling line, and Somerset has more employees, so I'm not needed on the line. Now days, I'm the chef, period. But my interest in the vines, the wine, the tasting room has not retired, nor has my need to know more about wine. When I found out we would be touring the Florio Marsala Winery in Marsala, Sicily, I was very pleased. The procedure for making Marsala wine is similar to Somerset Ridge's procedure for making Port. Florio receives wine from another winery then turns it into Marsala over years of aging after the cognac has been added. I actually saw a barrel of Marsala that was stored in the cellar that was dated 1941, the year I was born. Their museum was facinating, full of bottles from the early 1900s. They were hidden during WWI and WWII so all those invading countries wouldn't either ship it home or drink it on the spot.

Florio prepared a wonderful tasting of Marsala Wines and Sicilian food for us, and, we ate and drank it all. After all, that was our mission!

Winter Pastimes

Beautiful Lake Como, Italy

Now that it is so bitterly cold here in Kansas City, everyone is staying inside when possible. Luckily, the new season on television is finally underway. Jack is Back! It looks like another nail-biting season for "24"! My other favorites are starting this week. I am looking forward to "The Closer", I have enjoyed the last 2 seasons, so I expect to enjoy this one as well. Once again, Brenda will be eating lots of chocolate when things get stressful! You gotta love her!


The flag of Scotland

Another pastime that seems to occupy my time during the winter months is Genealogy. I was born in Columbia, Missouri, and lived there until I was 10. Family has always been very important to me. I grew up surrounded by Grandparents, Aunts and Uncles, Cousins by the dozens. I suppose that has given me my fascination with genealogy. I must admit, I've had a few shocks along the way! It is amazing what can turn up. My biggest surprise was finding out I am NOT 100% Scot/American. I thought it was amazing that all 4 of my grandparents were of Scottish descent, actually from the same area in Northeast Scotland called Aberdeenshire. As a chef, I never felt very Scottish....their food has a history of being very boring! One day I was listening to a cassette tape recorded of an interview my Grandfather gave to the local newspaper in Columbia.

Columbia is a very southern city in attitude, traditions, food and drink. That particular day Granddad was enjoying a very Southern drink, a Mint Julep. For those of you unfamilar with the traditional drink of the Kentucky Derby, it is pretty much Kentucky Bourbon with a little mint, sugar and crushed ice. A couple of those and your outlook on life begins to look brighter! Anyway, it was obvious that Granddad was having one, as the interview went on he developed a very southern accent! It wasn't as bad as Paula Deen's, but close!


When the interviewer asked about his family history, he told how his father's family came from Scotland, settled in Kentucky, and finally on to Boone County, Missouri. Then a moment I will never forget......my Grandad said "My Mother's folks came from Lake Como in Northern Italy."


Finally I knew who I was! I was Italian! My Grandfather was 50% Italian, my Dad was 25% Italian, making me 12.5% Italian! That's enough to cover my heart and brain, right? But then it dawned on me I needed to include my Mom's genes (she was an "Ogg", one of the oldest known names in Scotland, like from the Stone Age!) and that brought it down to around 5 or 6%Italian....but that's enough for my heart! I was thrilled.


I had been introduced to genealogy by my Aunt Lou, Mom's sister. When she died, I inherited all of her files, books, photos, etc. It is such a treasure! Where she had to travel to find information, I simply have to sit in front of the computer. I joined Ancestry.com, bought Family Tree software, and got a library card from the Mid-Continent Public Library's Genealogy branch and I can search the world from home! I have data taking me back to Scotland, 1330, when Adam Johnston was born. He only lived 16 years, but fortunately for me, he had a son, Stephen, before he died.


As for the Italian side of the family, the surname is Este. I've been to Lake Como, an absolutely beautiful place, but did not discover any long lost relatives. Apparently my Este ancestor left Italy in the early 1800s and moved to....you guessed it....Scotland! I've come to a dead end, and am not sure I am going to continue the search....I'm happy being the little 5% Italian chef! To celebrate my Italian heritage I am sending this recipe for Lemoncello, a drink I don't imagine my Granddad ever tasted, but I bet if he had, he would have developed an Italian accent!

Lemoncello

The flag of Italy

the zest of 6 lemons

750 ml bottle of inexpensive vodka

3 cups water

1 1/2 cups sugar

Place the lemon zest in a jar large enough to hold the 750 ml of vodka. Add the vodka, tighten lid well, and shake vigorously.

Set aside for 10 days, shaking periodically.

On the 10th day, make a simple syrup by bringing 3 cups of water and 1 1/2 cups sugar to a boil.

Strain zest from vodka and pour syrup over the zest.

After 30 minutes, strain the zest from the simple syrup, discard the zest.

Mix the syrup with the vodka and pour into jars with lids.

Keep in the freezer, don't worry about it freezing, it just turns into slush!

Lemoncello must be served ICY COLD!

Enjoy!Y

And now, for a non-alcohol recipe.....Missouri has a history of being covered with Black Walnut trees. Growing up we had Black Walnut Fudge and Divinity with Black Walnuts every Christmas. My Grandmother Johnston made wonderful candies every year. But I love her Black Walnut Cake most of all!

Missouri Black Walnut Cake
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
7 large eggs
1/4 tablespoon cream of tartar
1/2 cup light corn syrup
1/2 cup light molasses
1 teaspoon vanilla extract
Black walnuts, halved
CREAM FROSTING
1 egg white
1 cup heavy cream
3/4 cup powdered sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup chopped black walnuts

1. Separate eggs and save one egg white for the frosting.
2. CAKE: Sift flour with salt, baking powder, cinnamon, nutmeg, and allspice (substitute mace for allspice if preferred).
3. Beat 6 egg whites with cream of tartar at high speed until light and fluffy. Gradually add corn syrup; continue beating until stiff peaks form. DO NOT under beat.
4. Beat 7 egg yolks with molasses and vanilla at high speed until thick. Blend in dry ingredients. Fold this mixture into egg whites, using a rubber spatula to fold in gently but completely.
5. Pour into ungreased 10-inch tube pan.
6. Bake in preheated 350-degree oven for 40-50 minutes or until cake springs back when lightly touched. Invert pan immediately and cool completely before removing from the pan. Frost with cream frosting and decorate with walnut halves.
7. CREAM FROSTING: Beat 1 egg white until stiff. Beat 1 cup heavy cream until thick. Add 3/4 cup sifted powdered sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt to the cream. Fold gently into the egg white along with 3/4 cup coarsely chopped walnuts.
8. Frost cake as is or cut into 3 layers (using string or dental floss) if preferred and frost each layer as you stack.

At the Market today.....

One of my favorite pieces of cooking equipment is my 18" paella pan. Granted, I don't use it often, and it does require a special place to store it, but when it comes time to make paella, I need this pan! Paella is traditionally made over an open fire outdoors, having originated in Spain. I have made it over a grill, but generally speaking I cook it centered over 2 burners on my gas cooktop. I have actually tried maybe 6 or 7 recipes for Paella and I think this one is the best. If you don't want the expense of buying a paella pan, try a large roasting pan, then remove cooked paella from pan and place in large beautiful bowl. Paella is traditionally served in the center of the table and everyone helps themselves. The round paella pan is perfect for this, but is not necessary for the actually cooking part.

This recipe serves 4

Seafood Paella

1/2 cup Somerset Ridge Chardonnay

1 large red onion, chopped

12 to 15 mussels, cleaned

1/2 cup olive oil, Spanish if possible

1/2 red onion (extra) finely chopped

1 thick slice Jamon, Spanish ham, finely chopped

4 garlic cloves, crushed

1 red bell pepper, finely chopped

1 ripe tomato, peeled, seeded, and chopped

3 to 4 ounces chorizo sausage, thinly sliced

a pinch of cayenne pepper

1 cup medium grain rice

1/4 teaspoon saffron threads

(yes, it is expensive, but oh so worth it!)

2 cups heated chicken stock

1/2 cup fresh or frozen green peas

12 to 15 large shrimp, peeled and deviened

6 ounces skinless firm white fish (I use Haddock)

2 tablespoons finely minced Italian parsley

Heat the wine and 1st red onion in a sauce pan. Add the mussels, cover and gently shake the pan for 6 to 8 minutes. Remove from heat, discard any unopened mussels, drain, saving the liquid.

Heat the oil in a large paella pan, roaster pan, or big heavy skillet. Add the extra onion, ham, garlic and red bell pepper, cook for 5 minutes. Add the chopped tomato, chorizo and cayenne pepper. Season. Stir in the reserved liquid, then add the rice and stir again.

Blend the saffron with the hot stock, then stir into rice mixture. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes without stirring.

Put the pease, shrimp and fish on top of the rice. Push them down into the rice , cover and cook over low heat for 10 minutes, turning over halfway through, u ntil the rice is tender and the seafood is cooked through. Add the mussels for the last 5 minutes to heat through. If the rice is not quite cooked, add a little stock and cook for a few additional minutes. Leave alone for 5 minutes to rest, then add the parsley and serve.

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One of a chef's many jobs is to find the very best, the freshest foods possible to cook with. Going to the Farmer's Market in the summer time is a wonderful way to have the best produce available, but we need to rely on suppliers and grocery stores the rest of the year. Right now, we are fortunate to have beautiful, juicy pears at our disposal. One of my favorite ways to serve pears is poached in Somerset Ridge Ruby Red Wine. They are a perfect ending to a perfect meal.

This recipe serves 4

Pears Cooked in Ruby Red Wine

4 firm, ripe pears, peeled and cored

1/3 cup lemon juice juice

1 cup Somerset Ridge Ruby Red Wine

2 cinnamon sticks

1 cup sugar

8 slices lemon

1 cup water

Rub the pears with the lemon juice to keep them from turning brown. Put the red wine, cinnamon sticks, sugar, lemon slices and water in a saucepan over low heat and simmer gently until sugar is dissolved. . Bring syrup to a boil, then reduce the heat and simmer for about 15 minutes. Add the pears and simmer for an additional 20 minutes, carefully turning occasionally to cook evenly and to ensure even coloring. Remove pan from heat, but leave the pears in the syrup overnight, . Remove pears from syrup, the and then simmer the syrup until it thickens slightly.

Serve the pears whole, drizzled with the syrup.

My 50th High School Reunion!

It can't possibly be 50 years since I graduated from high school, but it works out that way, no matter what means I use to get the answer. I've tried a calculator, pencil and paper, even fingers and toes. Yes, it has been 50 years since I graduated from Wyandotte High School in 1959.

We had and still have today, a very close and active class. We have had a reunion every 5 years since graduation. I have worked on the committee almost every time, and this year is no different. My friend, Joyce and I are working with the hotel catering department to plan the menus, and my good buddy, Jack and I are attempting to put together a cookbook of recipes from our class members. Our idea is to compile recipes that have been passed down through the generations. Kansas City, Kansas was an amazing melting pot of nationalities in the late 1800s. Due to the railroad center being developed in KCKs, stockyards popped up everywhere, and lumbermen set up their offices here. Those three industries drew Europeans to our town, particularly Eastern Europeans. With them came recipes and food traditions. That is what we are trying to accomplish with our cookbook, something we can leave for our grandchildren. Today's young people all seem to know where they are going, but they are not sure where they came from.

As part of my research for the cookbook, I spent a wonderful afternoon at the Strawberry Hill Museun in Kansas City, Ks. The hill overlooks the Kansas River with the stockyards and railroad yards being right along the river. It was ,and still is today, the home of many people who's ancestors came from Croatia. There are also many from Germany, Poland, Russia, Lithuania, Belgium, Denmark, and Greece. The Italian immigrants basically settled on the Kansas City, Missouri side of the state line. As in Europe, most descendants have stayed close to home, many living in the same house they grew up in with their grandparents, parents and siblings, but definitely close to Strawberry Hill.

I am just now beginning to receive the requested recipes and family stories. I think this will be very interesting from start to finish. I am facinated as I read these stories. I was born in Columbia, Missouri, a town that was definitely Southern in atmosphere and food traditions. One side of my family had a farm north of the Missouri River in Ray County, Missouri. So, my family food traditions were country/southern. Good food, good cooking, but definitely different than those of Strawberry Hill! I hope the cookbook is a success.