1933 Chicago World's Fair


During my Mom's recuperation following her recent stay at the hospital, we were relaxing in her sitting room. We were talking about what a hard worker my Dad's mother was, my Grandmother Johnston. This woman never stopped! She cooked morning, noon and night, both at the family's drugstore, that had a lunch counter with the best home cooked food you ever tasted, and at the family's Fireside Inn, a lovely old restaurant right off the MU campus in Columbia. She made millions of pies in her life, the majority of them being cherry!


Anyway, we were chatting and my Mom tells me that Grandmother, who was an avid contest entrant, saved some particular food labels for months, filled out an entry form in my 15 year old Dad's name and low and behold, Dad won an all expense paid trip to the 1933 Chicago World's Fair. Can you imagine what an experience that was for a boy of 15! He talked about it every now and then, how I wish
I had paid more attention to what he said. But I do remember how amazed he was at everything he saw. The trip was sponsored by the University of Missouri and the City of Columbia. Two teens were chosen as recipients of the trip. I cannot help but feel that trip influenced both of those teens as they matured. To travel from a small college town to a giant city in 1933 was enough to change their lives, but then add the World's Fair!


As for the fair, "A Century of Progress Exposition" was conceived as a 100 year anniversary commemorating the city of Chicago and a testament to the industrial and scientific achievements up to that time.
The selected site was the land and water areas, under the jurisdiction of South Park commissioners. It was located adjacent to the shore of Lake Michigan between 12th and 39th streets. Located south of the Navy Pier in Chicago, the site of A Century of Progress had 424 acres of lakeshore and was within walking distance of Chicago's downtown. The Fair Grounds comprised of two man-made lagoons and Northerly Island.
The fair was opened on May 27, 1933, when the lights were turned on with energy from the rays of the star Arcturus. The rays were focused on photo-electric cells in a series of astronomical observatories and then transformed into electrical energy which was transmitted to Chicago.
Unlike any fair before it, A Century of Progress celebrated color and lighting. The architecture of the fair as drawn was influenced by great depression of the time. Rather than focusing on architecture, the fair focused on scientific and technological progress and the manufacturing processes behind them.

The World's Fair - View of the Exposition

from Lake Michigan
"A Century of Progress Exposition" was a unheralded success and hosted over 48 million visitors in two years it ran. It provided an uplifting glimpse into a future of embodied by technology while honoring the achievements of past. So, yes, I am sure it had an influence on my Dad.

Here is a recipe near and dear to my heart. Cherry pie is just about the easiest fruit pie to make. Sour cherries--the kind you need for pie--are rarely available fresh or frozen, so the canned variety usually is the only option for most cooks. Not only do canned cherries make good pies, but there's also no peeling, coring, seeding, pitting or slicing the fruit. Just drain, dump, sweeten, flavor and thicken, and you're in business. As for the crust, lard was used in both of my Grandmother's kitchens. I still think it makes the very best pie crust....but I know.....blah, blah, blah! She didn't have a food processor, but I do, and the crust recipe is so easy and very good.

Grandmother's Cherry Pie

Flaky Food Processor Pie Crust

1 1/2 cups all-purpose flour
4 tablespoons unsalted butter, cubed
5 tablespoons shortening
1/2 teaspoon salt
3 tablespoons ice water

Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes, and shortening, cut into cubes. (Your fat should be frozen or very cold. You may vary the proportions, or use some lard, but the total should be 9 tablespoons.) Add salt. Pulse three times with three counts per pulse to lightly mix the ingredients.
With the motor running, pour ice water into the workbowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.
Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hand. you can squeeze it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water. (Note that if you are making crust in the food processor, you will use less water than most recipes call for.)
Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes in the refrigerator. Roll it out on a cool surface if you can. Then follow your pie recipe for baking.

Now for the Cherry part!

1 (20 ounce) can pitted sour cherries
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons butter
1/4 teaspoon almond extract
1/4 teaspoon red food coloring (optional)
1 egg yolk

Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.

National Pig Day is Coming!


Sunday, March 1st.


I think this calls for Pork on the Grill!


I have a new Vineyard Project! NATIONAL PIG DAY! Yep, it’s true, we are going to honor the pig at Somerset Ridge. Of course the pig may not appreciate it….we're going to barbecue parts of him! I’m going to plan on working the grill all day, fixing PORK! So, if you don’t have plans for Sunday, March 1st….12 noon to 5:00pm….come on out! If you have never been to Somerset Ridge Vineyard and Winery, you’ve been missing out. Check out our webpage and sign up for our e-newsletter. And directions on how to get there are also available on the webpage. http://www.somersetridge.com/
See you there soon! In case of bad weather, this event will be postponed.



Until then....try this recipe



Roast Loin of Pork serves 12
5 pounds boneless pork top loin roast
2 tablespoons ground red chiles, to taste
1/2 cup lime juice
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
2 cloves garlic, crushed
6 ounces frozen orange juice concentrate, thawed
1/4 cup Somerset Ridge Chardonnay
1/2 cup sour cream
1/2 teaspoon sal



1. Place pork roast in a shallow glass or plastic dish.
2. Mix ground red chiles, lime juice, 1 tsp salt, the cumin, oregano, pepper, garlic and 1/4 cup of orange juice concentrate and brush mixture onto the pork roast. Cover and refrigerate at least 8 hours.
3. Heat oven to 325F. Place pork, fat side up, on rack in a shallow roasting pan. Insert meat thermometer so that the tip is in the center of the thickest part of the roast and does not rest in fat. Roast uncovered until thermometer registers 170 degrees F., 2 to 2 1/2 hours.
4. Remove pork and rack from the pan. Strain the drippings from the pan and set aside. Add enough water to remaining orange juice concentrate to measure 3/4 of a cup. Stir juice and wine into the drippings. Stir in sour cream and salt. Serve with the pork roast.

It's Panini time again. Remember, if you don't have a panini grill, you can use a skillet or even a waffle iron!

Italy in the Fog

Vegetarian Mushroom Panini with Carmelized Onions
This vegetarian panini sandwich with mushrooms and carmelized onions is very similar to a reuben sandwich with sauerkruat. Instead of meat, make a low-fat and healthy reuben sandwich with mushrooms.

Ingredients:
4 slices bread
2 tbsp olive oil
1/2 onion
2 portobella mushrooms, sliced
salt and pepper to taste
Swiss cheese
2 tbsp sauerkraut
Thousand Island dressing
salt and pepper to taste
Preparation:In a large skillet, cook the onions in olive oil over medium heat, until almost carmelized, about 10 minutes. Add portobella mushroom slices and cook for 3 to 4 more minutes, until mushrooms are cooked and onions carmelized.
Lightly brush each slice of bread with a bit of olive oil on one side.
Pile the onions and mushrooms on the bread and sprinkle with just a bit of salt and pepper. Drizzle each sandwich with about 1 generous tablespoon of Thousand Island dressing. Spoon a bit of sauerkraut on top, and then a slice of Swiss cheese. Top with another slice of bread to form your sandwich.
Cook until cheese is melted and bread is toasty, about 6 minutes in a pre-heated panini press, or 2 to 3 minutes on each side if you're using a grill.
Serve your vegetarian reuben panini with a bit of extra sauerkraut, if you'd like.
Makes two panini sandwiches.
This recipe is from About.com

A little Mardi Gras History



Chiacchere are one of the classic Carnival pastries that people enjoy before the privations of Lent. As is often the case when dishes are popular, there are many versions of Chiacchere; this is from the Marche.

5 4/5 cups all purpose flour
4 ounces live baker's yeast (the cakes of yeast you will find in the dairy section of the supermarket)
4 eggs
1/2 cup butter
The grated zest (yellow part only) of three organically grown lemons
1 1/2 cups sugar
1 cup warm milk
Oil for frying

Dissolve the yeast in the milk. Make a mound of the flour on your work surface; scoop a well in the middle of it and crack the eggs into the hole, then crumble the butter in and finally mix in the milk. Work the mixture until it is a smooth dough and set it, covered, in a warm place to rise. When the dough has about doubled in volume divide it into three parts. Roll the first out into a thin rectangular sheet and sprinkle a third each of the sugar and the lemon zest over it. Roll the sheet half way from each side to obtained two joined rolls (they'll resemble a heart in cross section). Cut the roll into half-inch (1 cm) slices and fry them in hot oil until golden brown; when you have finished with the first portion of dough do the second, and so on. (recipe and photo from About.com/Italian Cooking)

"Laissez Les Bons Temps Rouler!

"Let the good Times Roll!"

This is the last big weekend of Mardi Gras...are you having a party? Mardi Gras is a major celebration in Europe, particularly in Italy and Germany, and of course, here in the United States down south in New Orleans. The history of Mardi Gras is difficult to pin down, depending who's written history you are reading. Here is what I have come up with. In the 2nd century, Ancient Romans would observe what they called the Lupercalia , a circus -like festival, very similar to present day Mardi Gras. The festivities were to honor the Roman deity, Lupercus. When Christianity arrived in Rome, the dignitaries of the early Church decided to continue a festival rather than anger the people by abolishing the tradition. The Carnival became a time of abandon and merriment which preceded the Lenten period, a 40 day period starting on Ash Wednesday and ending at Easter. They would eat, drink, party until they dropped! Masks and costumes were worn, the majority honoring Bacchus and Venus.

From Rome, the celebration spread to other European countries, each developing their own traditions. In Germany, Fasching began, I've heard, to celebrate the wedding of crazy Ludvig.

Their carnival starts on Twelfth Night and continues until Shrove Tuesday.

The English have a far more reserved celebration, due to the fact their original Festival incorporated fertility motifs and ball games which, more often than not, turned into riots! They would play the games between opposing villages, followed by feasts of pancakes and drinking alcohol. Today Shrove Tuesday is still a tradition with pancake races. The most famous of these started in Olney, Buckinghamshire in 1445. The word Shrove is derived from the Old English word "shrive", which means to "confess all sins." Whoops!

So, the history of Mardi Gras in America began when French Explorer, Sieur d"Iberville, came here in 1699. The festival had been celebrated in Paris since the Middle Ages, and he wanted it to continue here. He sailed into what is now the harbor of New Orleans on the very day the celebration was taking place in Paris, so he named the landing spot Point du Mardi Gras. From

that point until 1833, Mardi Gras history is rather sketchy. Then, in 1833, Bernard Xavier de Marigny de Mandeville (wouldn't you hate to have to learn how to spell that name in kindergarten?) a wealthy plantation owner organized and raised funds to have a proper Mardi Gras. Two years later, the first parade was given with 1 float. Today the Mardi Gras Parade is a huge event with hundreds of entries.

The colors of Mardi Gras are purple (symbolic of justice), green (symbolic of faith), and gold (symbolic of power).

The 2009 date for carnevale is February 24 but celebrations in Venice and many parts of Italy.

If I were going to go somewhere to celebrate the festival, Venice is where I would go. Although carnival is actually one date, in Venice and some other places in Italy the carnival celebrations and parties may begin a couple weeks before.
Masks, maschere, are an important part of the carnevale festival and Venice is the best city for traditional carnival masks. Carnival masks are sold year round and can be found in many shops in Venice, ranging from cheap masks to elaborate and expensive masks. Walking through the streets of Venice, it's a pleasure to view the variety of masks on display in shop windows. People also wear elaborate costumes for the festival and there are costume or masquerade balls, both private and public.

I could enjoy a week in Venice, I could wear a mask, I could eat and drink, sing and dance........

The 2009 Westminster Kennel Club Dog Show

Stump Wins!

A Sussex Spaniel wins the 133rd Westminster Kennel Club Dog Show at Madison Square Garden in New York City.

The wonderful golden-liver colored Sussex Spaniel, named for its place of origin in England, is the longest and lowest of the Spaniel breeds. Its striking characteristics include its massive head and bone, long body, strong, short legs, a rolling gait and a happy tail. These traits made the Sussex ideal for its original purpose as a gentleman's flushing spaniel operating in heavy undergrowth. Among the first nine breeds recognized by the AKC, today the Sussex is one of the most rare, with only about 600 in the USA.

Stump is the oldest dog to ever win the Westminster prized trophy for "Best of Show". At 10 years old, Stump is returning to the Dog Show circuit after a 5 year retirement. In 2002, Stump came very close to death when his whole body stopped functioning. But with outstanding medical treatment at a Texas university vet hospital, Stump is back and a hero!

He will spend the next year making personal appearances. Uno, the amazing Beagle who won the title last year, has just completed his year of touring. Stump starts his journey today.

If you missed the show on television, you can pull up clips and find the results at http://www.westminsterkennelclub.org/2009/results. You will fall in love!

I think Food History is fascinating! We've all heard about how the slice of potato was accidentally dropped in the hot fat and TA-DA! The French Fry was born. But have you ever wondered what possessed the guy who took the first bite of liver? Or how about the guy who stood and watched a chicken lay an egg and then decided to crack it open and fix a fried egg sandwich? There are foods that can make your shudder at the thought of eating them. If that turns you on, turn on with Bizarre Foods, host Andrew Zimmern travels the world on a fascinating mission to indulge in some of the weirdest foods you can imagine. As for me......

I am too old, too Mid-America, too "into" good food to enjoy such nonsense. Give me a chance to try foods from other countries, to prepare them in my own kitchen, and I am a happy girl! My trips to Italy and Sicily have given me a passion for the food of the Mediterranean. Granted, I gave up the opportunity to "enjoy" a spleen sandwich in Palermo, but I took advantage of everything made of Almonds.

Part of the plum family, the almond tree (Prunus dulcis; Prunus amygdalus) is native to North Africa, West Asia and the Mediterranean. The English word almond is derived from the French amande, which in turn is a derivative of the old Latin word for almond, amygdalus, literally meaning "tonsil plum." Ancient Romans also referred to almonds as "Greek nuts," since they were first cultivated in Greece. Almonds date back in print to the Bible. A recipe from the Forme of Cury, dating back to 1390, uses blanched, ground almonds in a gravy for oysters. Botanically-speaking, almonds are a fruit. On the tree, the fruit or drupe looks like a small, elongated peach with a hard greenish-gray husk. When mature, the husk splits open to reveal the shell which in turn contains the nutmeat. Spanish missionaries are credited for bringing the almond to California, now the world's largest producer of over 100 varieties of almonds.

The moist, cool weather of the coastal missions, however, did not provide optimum growing conditions. It wasn't until the following century that trees were successfully planted inland. By the 1870's, research and cross-breeding had developed several of today's prominent almond varieties. By the turn of the 20th century, the almond industry was firmly established in the Sacramento and San Joaquin areas of California's great Central Valley.Throughout history, almonds have maintained religious, ethnic and social significance. The Bible's "Book of Numbers" tells the story of Aaron's rod that blossomed and bore almonds, giving the almond the symbolism of divine approval.The Romans showered newlyweds with almonds as a fertility charm. Today, Americans give guests at weddings a bag of sugared almonds, representing children, happiness, romance, good health and fortune. In Sweden, cinnamon-flavored rice pudding with an almond hidden inside is a Christmas custom. Find it, and good fortune is yours for a year. thank goodness, the Italians invented the Amaretti!

Amaretti

According to legend, in the early 1700s, a Milanese bishop made a surprise visit to the town of Saronno in Lombardy. A young couple paid tribute to the bishop by welcoming him with their unique homemade cookies, made from crushed apricot kernels and almonds, egg whites, and sugar. The bishop so loved the cookies that he blessed the couple, and the recipe became a local favorite. Today, bakeries throughout the region, and in Italian communities around the world, carry Amaretti di Saronno, but it's worth the (small) effort to make them yourself. The recipe is simple, and fresh from the oven, they have a crisp-yet-tender texture that's beyond compare. This recipe makes about 3 dozen cookies

Ingredients
2 1/4 cups blanched whole almonds (about 12 ounces), plus 15 for garnishing
2/3 cup sugar
2 large egg whites, at room temperature
1/4 teaspoon salt
1/2 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
15 glacéed cherries

Arrange racks in upper and lower thirds of oven and preheat to 350°F. Lightly oil 2 large baking sheets, then line with parchment paper.
In food processor, combine 2 1/4 cups almonds and 1/3 cup sugar. Process until finely ground, scraping down sides once or twice. Set aside.
In electric mixer fitted with whisk attachment, beat egg whites and salt at high speed until soft peaks form. Reduce speed to medium and gradually sprinkle in remaining 1/3 cup sugar. Return speed to high and beat mixture until stiff, shiny peaks form. Gently fold in ground almond mixture and almond and vanilla extracts.
Roll mixture into 1-inch balls, place 2 inches apart on baking sheets, and flatten slightly. Top each with glacéed cherry or almond. Bake until cookies are golden, switching positions of pans halfway through, about 25 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.
Cookies keep, wrapped, several days, or frozen, several weeks. Recrisp in warm oven.

Here is another recipe from Italy, this one for my favorite cake. My Grandmother Johnston used to make all of our birthday cakes, usually foot high Angel Food with at least 2" of Seven Minute Frosting. That was great when I was a child, but now I prefer a cake that is much less sweet, something I can enjoy with a glass of Somerset Ridge Ambrosia Dessert Wine. That is why I am sending you this recipe....my favorite.

Italian Olive Oil Cake

This delicious cake has a hint of orange and a slightly crunchy texture from cornmeal, is moist without being greasy, and is strongly flavored with olive oil.

INGREDIENTS
3 large eggs
1 cup granulated sugar

1 1/2 cups whole milk
1 cup good-quality extra-virgin olive oil
1/4 cup amaretto liqueur, such as Disaronno
1 tablespoon finely grated orange zest
1 1/2 cups all-purpose flour
1/2 cup coarse-ground cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon kosher salt

Photo by Kate Ramos
INSTRUCTIONS
Heat the oven to 350°F and arrange a rack in middle. Coat a 13-by-9-inch baking dish or 9-inch round cake pan with olive oil and flour; tap out the excess.
In a large bowl, whisk together eggs and granulated sugar until well blended and light in color. Add milk, olive oil, amaretto, and orange zest and mix well.
In another bowl, stir together flour, cornmeal, baking powder, baking soda, and salt. Add egg mixture to the dry ingredients, stirring until just blended (the batter will be slightly lumpy; do not overmix).
Pour batter into the prepared baking dish or pan. Bake until a toothpick inserted into the center of the cake comes out with only a few crumbs, about 40 to 50 minutes. Remove from the oven and place on a wire rack to cool completely.
When the cake has cooled, run a knife around the perimeter of the pan and invert the cake onto a serving plate. Dust with powdered sugar, cut into 12 pieces, and serve.

Topsail Island, North Carolina

Just received an invitation to my great nephew's graduation from high school . That's Mikey on the left. Actually, the invitation is to their lake house at Smith Mountain Lake, Virginia, for a week of my favorite things....family, fun and food! It looks like there will be a group of us going from Kansas City, Denver, and St Louis! Should be around 22 of us ready to celebrate Mikey's graduation!

This whole group met at North Carolina's Topsail Island 1 1/2 years ago to celebrate my sister and brother-in-law's 50th wedding anniversary. One week at the beach with 30 of my favorite people, a chef from Raleigh to cook for us, and perfect weather!

Topsail Island has a rich and varied history. Local folklore claims the name, Topsail (pronounced Tops’l), originated during the 1700’s when pirate ships roamed the coastal waters.
Historians explain that marauding pirates hid their ships in the channel behind the island and waited for passing merchant ships loaded with goods. The pirates would pursue and attack the merchants, claiming the cargoes as their own. Eventually the merchants became aware of this infamous hiding place and began to watch for the tops of the pirates' sails showing over the rolling dunes - hence the name Topsail Island.
Prior to World War II, the only access to Topsail Island was by boat. Area residents frequently made this short trip and picnicked on the sandy shores of the Atlantic Ocean. Treasure hunters
searched for Blackbeard’s infamous buried treasure throughout the maritime forests which covered the island.
During the war, the U.S. Navy took over the island and began a joint venture with Johns Hopkins University known as Operation Bumblebee. The waterway was dredged, roads were built, and fresh water was piped onto the island. Operation Bumblebee was the beginning of the space program for the United States Government. An arsenal center for the assembly and storage of rockets was built on the sound side of the island, and launching pads were constructed on the oceanfront.
Concrete observation towers were built throughout the island to monitor the experimental launchings. Over 200 rocket launchings took place on the island between 1946 and 1948. When the testing program was dismantled, the government sold the island to the public. Many of the original military structures are still standing.
Incorporated in 1963, the Town of Topsail Beach boasts a friendly, family oriented style of beach living. High rise development is not allowed, beautification is encouraged, and conservation of the island environment is a top priority. There are over 1200 homes, but only about 500 year-round residents.

The seasonal influx of tourists increases the population to about 7,000, which helps sustain the town's motels, restaurants, gift shops, fishing pier and other businesses. The only sea turtle hospital in the state, the Karen Beasley Sea Turtle Rescue and Rehabilitation Center, is located on the sound near Town Hall. The arsenal (Assembly) building from Operation Bumblebee now houses the Missiles and More Museum as well as a meeting room that is available for rental.
All this and more truly make Topsail Beach a wonderful place for a visit.

The house we rented for the week was a four story wonder.....ground level was like a mud room, equiped to handle just about anything you might drag in off the beach. There were game rooms and a small kitchen and bar area and a bathroom along with bedrooms that the teenagers claimed immediately. There was also a hot tub right outside the door.

The 2nd story was comprised of 2 more bunk rooms and several lovely suites. The families with little children occupied this floor to be near the kids.Third floor was made up of 4 more suites and the laundry room, which ran non-stop!

Finally, the top floor.....one huge room with giant kitchen area, a well equiped bar area, 2 large dining areas and a living room area with giant flatscreen television and excellent sound system.

That giant room can and did seat all of us for meals! Speaking of meals...Chef Toy cooked for us everyday at lunch and dinner. What a treat! Not only cooked, but cleaned up!

Needless to say, I am really looking forward to this next gathering. I will be co-hosting the

1st Annual Somerset Ridge Art in the Vines the weekend of June 13. Then on Monday, we are out of here! Smith Mountain...hold on to your hat, we are on our way!

Mimi's Panini

This Panini is a family favorite. When we had our 1 st annual Panini contest, this is the panini my daughter Cindy entered.....so we will call it Cindy's Panini. You will love it! It's for dessert!

1Angel Food cake, loaf style

1 package Brie Cheese

1 jar Nutella, the Chocolate Hazelnut spread

Softened Butter

(No calories here!)

Slice the angelfood cake into 3/4" slices. Spread half of the slices with Nutella, top with slices of Brie, then the other slice of cake. Butter both sides of the panini, place in hot cast iron skillet, turning to brown both sides and melt the brie....OMG!

Those of who you know me are aware of my feelings for the vineyard. I, of course, am extremely proud of Cindy and Dennis Reynolds, my daughter and son-in-law, who own Somerset Ridge Vineyard and Winery. It isn't just because they are my kids, it's because they are so good at what they do. They have taken acres of farmland and Dennis' dream of making wine, and turned it into a beautiful reality. I have learned from Dennis since that first day, April 1, 1998. He is not only an amazing winemaker, vintner, fieldhand, deliveryman and an attorney, but he is a great father and a great teacher! I don't work in the vines anymore, guess I'm feeling my age. But I still have that amazing feeling come over me everytime I wander down into the vines. The whole wine thing is a miracle as far as I am concerned!

Anyway, Dennis told me I had to watch a movie called Bottle Shock. It is on pay-per-view now. Once again, Dennis was right on the mark! What a great movie! Viniculture is one of the stars, as is humor. Based on a true story, Bottle Shock chronicles the events leading up to the famous 'Judgment of Paris' tastings, told through the lives of father and son, Jim and Bo Barrett. A former real estate attorney, Jim (Bill Pullman) sacrificed everything to realize his dream of creating the perfect hand-crafted chardonnay. His business, however, is struggling, and he's not only trying to overcome differences with his slacker son (Chris Pine), but is also fighting off the creditors. Meanwhile in Paris, unwitting British wine shop owner Steven Spurrier (Alan Rickman) hopes to revive his own failing business by sponsoring a competition which will pit the traditional French powerhouse against the California upstarts. Little did Steven and Jim realize that they were both on course to change the history of wine forever.I recommend it highly! Stay home one evening and enjoy this film.

Now that Valentine's Day is over, I've put away my truffle boxes for now. We featured Port and Chocolate Truffles at the vineyard and at Liquor stores, so I made more than a few!

I wonder what my next project will be.....Oh yes, Art in the Vines!

The date is set, Saturday,June 13th. The list of artists is being compiled now, and it looks like it will be a great show! Art in the Vines is just that. The artists will display their work throughout the vineyard. There will be ART, wine, music and food, a grand way to spend a Saturday afternoon! So mark your calendars to come out and enjoy truly local artists at their best.

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Panini #3 This recipe is for Becky Pashia of ARTichokes Gallery in Leawood.

Artichoke and Tuna Panini

2 6oz cans imported Italian tuna in olive oil

8 to 12 Marinated Baby Artichokes Hearts

4 large crusty round rolls

4 tablespoons Black Olive Pesto

1/2 lemon (optional)

Drain the tuna. Cut the artichokes into halves or quarters lengthwise. Cut the rolls in half horizontally. Gently remove some of the center of the bread from both top and bottom. Spread the bottom 4 halves with black olive pesto. Top with the tuna and then arrange the artichokes over the top. Next, drizzle some of the juice from the marinated artichokes over each of the sandwiches, then squeeze lemon juice over artichokes if you choose to use it.Cover with the tops of the rolls, then press down on the top of each panini to merge the ingredients. You may grill in the Panini Grill, but it tastes wonderful cold!

Meet my newest GrandPuppy........Louie!

Louie makes number 3. I haven't gotten to know him very well yet, but I am anxious to. He has a big brother at home, his name is Murphy. I've asked for a photo of Murphy, but I was told he wasn't in the mood.

Next I will need a photo of Ranger, my GrandKitty. So, that makes 6 grandchildren, 3 grandpuppies and 1 grandkitty. What more could a woman want!

Tonight.....................

I spent the day in the kitchen preparing dinner for my family. I used to have Monday Night at Mimi's every week, but since the holidays, I've been taking a break. But tonight everyone returns to my house for fun, frolic and food. I suppose since this is Thursday, we have to come up with a new name for the evening.

The menu tonight is Braised Pork with Port and Cream, Mashed Potatoes, steamed Asparagus,

Cranberry and Grape Compote, Michelle's Salad, Italian Bread with Sundried Tomato Butter,

and for dessert, Tiramisu. Cindy and Dennis are bringing the brand new vintage of Flyboy Red, the wine named for my dear Arch. I am so anxious to try it! I'll let you know what I think of it!

Happy Valentine's Day!





I realize this is only the 13th, but


since I am going to give you a very special recipe, I thought I'd better do it today.








Some people think of Roses on that special day, some think of a candlelight dinner for two, some think of romance. Me? I think of Chocolate! So, here is one of my favorite chocolate recipes. There is time to make it for that special person! Enjoy!





Chocolate Romance Cake


makes a 10" cake

2 cups toasted almonds

8 ounces semisweet dark chocolate

2 sticks butter, room temperature

1 cup sugar

6 eggs

2 teaspoons baking powder

2 tablespoons Kahlua

2 teaspoons cocoa

Powdered sugar for dusting

Preheat oven to 350 degrees. Grease and flour a 10" springform cake pan. In a food processor, chop the almonds and chocolate together until they are finely ground. In a large bowl, beat the butter and sugar until creamy, In a separate bowl, beat the eggs thoroughly and add to the butter mixture. Add the almond and chocolate mixture, baking powder, Kahlua and cocoa. Beat to mix well. Pour into prepared pan and bake for 45 to 50 minutes, or until a toothpick inserted into middle of the cake comes out just slightly moist. Let cake rest for 10 minutes, then remove side ring from springform pan. Let cool, move to cake plate and dust with powdered sugar. If you want it super chocolate, dust with cocoa instead.

Happy Valentines Day!

Jasper's new cookbook is due to be released Fall, 2009!

Jasper J. Mirabile, Jr.

Named One Of Wisconsin's Seven New Cheese Chef Ambassadors

"Jasper J. Mirabile Jr. is bringing his distinctive regional styles to the Wisconsin Cheese Chef Ambassador program. He traveled with 6 other chefs to began his service with an "immersion tour" in Madison, Wis. that included visits to seven cheesemakers, including Carr Valley Cheese, Bleu Mont Dairy and Roth Käse, as well as Wisconsin Cheese tastings.The Chef Ambassador program, sponsored by the Wisconsin Milk Marketing Board, connects Wisconsin Cheese and the state's legendary cheesemakers with the best chefs in the country. The program, now in its sixth year, includes 35 distinguished chefs.The new ambassadors will cook with Wisconsin Cheese and develop innovative menu applications, some of which will be featured in their restaurants. They will also "spread the word" about Wisconsin's specialty and artisan cheesemakers to peers and patrons through a variety of activities. This year, the program has a uniquely Midwestern focus, ideal for the current class of chefs who are passionate about using local products on their menus. "

He just returned today from Boston teaching a pasta seminar for American Italian Pasta Company and Lensi pasta kicking off a new artisan pasta made in Bronze dyes, really a fantastic product, according to Jasper.

As for the rest of the week, he has a sold out wine dinner night with the owners of Castello Banfi Wine from Tuscany and then VALENTINES DAY WEEKEND!!!!
After next week, he is teaching cooking classes at Feb 18 at The Culinary Center of Kansas City, then Williams Sonoma on the 23rd of February.

The following is Jasper's recipe for his wonderful Lobster Cappuccino.

"This is the dish that opened the door for me to the James Beard House (www.jamesbeard.org). I was one of the first chef’s from Kansas City (and one of the first Italian chefs)invited to cook at the prestigious home of America’s infamous cookbook author and chef, James Beard. The dish I created not only had to meet the standards of excellence set forth by the The James Beard Foundation; it had to appeal to the New York critics as well! I started off the event with this Lobster Cappuccino and it has become my signature dish! ".....Jasper

Jasper Jr.’s James Beard House Lobster Cappuccino
Serves 6
1 lb lobster meat
2 to 4 tablespoons butter
2 oz sherry
1/4 cup chopped onion
3 cups heavy cream
1 tablespoon lobster base*
Pinch of tarragon
Fresh whipped cream for topping
1/4 lb pancetta (Italian bacon)
6 cappuccino or espresso cups
*sold at specialty food stores and online.
Mince the lobster meat and onions. Melt the butter in a 2-quart pot, sauté the onions in butter (until onions become translucent). Add the lobster meat and continue to cook for 6 to 8 minutes (adding more butter, if necessary).
Add sherry, bring to boil and reduce mixture to about 1/2. Add lobster base, cream and tarragon. Bring to boil, and then reduce heat to a slow simmer for approximately 12 minutes.
In a large pan, fry pancetta until crispy. Wrap fried pancetta with paper towel (to absorb grease), crumble, and set aside.
Prepare fresh whipped cream.
Pour lobster mixture into cappuccino (or espresso) cups; top with fresh whipped cream and crispy pancetta.

I hope you enjoy this wonderful recipe. Jasper, thank you for following my blog! I love receiving all of your kind comments! You keep shaking up the world with your cooking, I'll keep on blogging.

"Mimi's Panini"

Have you ever eaten Mortadella? Trust me, it is the best meat for a panini! Now don't buy German Mortadella...YUCK! Buy Italian! Carando has it presliced and it is so good. Anyway, Mortadella is perfect for this next Panini.

Mortadella Panini

1 8-inch focaccia
6 tablespoons light garden vegetable cream cheese, divided
1 tomato, thinly sliced
1/2 green bell pepper, thinly sliced
6 to 8 slices Mortadella
2 red onion slices, sliced thin, separated
6 to 8 slices provolone cheese

Slice focaccia in half horizontally. Spread each half with 3 tablespoons cream cheese. Layer one half with tomato, bell pepper, mortadella and cheese. Drizzle inside of top of focaccia with good olive oil, place on top of sandwich. Brush top and bottom with olive il and place in preheated focaccia grill. Close the lid and control yourself while grill does its thing! Soon it will be a delicious, crispy panini for 6!

Tip: I buy my cheese at the deli counter and have them slice it on #12. Perfect slice for a panini, I want the cheese to be evident, I don't want some whimpy little sliver of cheese! If you can't find the Mortadella presliced and packaged, the deli will have it also. It would be lovely also sliced on #12!

See you tomorrow!

Mimi’s Paninis

I have enough kitchen gadgets and small appliances to stock every kitchen in the neighborhood, but when you are “foodie” you just have to have kitchen stuff! I may only use an item once or twice a year, but when I need it, I want it there waiting for me.
Among my small appliances is a Panini Grill, a favorite of mine. Arch and I used to make paninis several times a week. Let’s face it, most sandwiches are better grilled.

To be an impassioned Panini maker you need to be prepared. In your refrigerator, you want to keep several kinds of thin sliced meat. You might want to do an American Panini, a grilled Ham and Cheese. Or maybe you prefer a Barbecue Panini with sliced brisket….. just because a Panini is an Italian sandwich doesn’t mean you can’t make it American, French, German, Mexican, whatever! However, my favorite Paninis happen to be Italian. Keep your refrigerator stocked with packages of sliced salami, hot capicola, soppressata, and prosciutto. Look for the Carando brand, always excellent and available at the grocery store, both pre-packaged and fresh sliced at deli counter.
Next we need to talk cheese. My choices are Provolone, which is Italian, and Havarti, a Danish cheese. Both are loaded with flavor and melt beautifully, but maybe you prefer Cheddar and Swiss. If you really want to live it up, go with Brie.
I think each Panini should also have a sauce. My favorite is a mayo flavored with pesto, but the new Hellman’s Mayonnaise with Tabasco is excellent also. You don’t like mayo?
Try a mustard sauce, such as Durkee’s, or how about barbecue sauce?
Okay, so far we have our meat, cheese and sauce ready and waiting in the refrigerator. Next we concentrate on the perfect bread. You do not want that wimpy, pathetic, pasty stuff they sell in plastic bags in the bread aisle at the grocery store, NO, NO, NO! What you want to do is find yourself an excellent source for good Italian Foccacia. Foccacia is a dimpled Italian flatbread drizzled with olive oil, sprinkled with crushed rosemary and sea salt. It is the perfect bread for grilling on the Panini grill.
Now is the time for you to figure out if you are going to add such things as roasted red pepper strips, onion, olives, lettuce, pickles, etc. You might want to do a simple cheese Panini with apple or pear slices…..or you have Brie cheese? How about a Nutella, that wonderful chocolate/hazelnut spread you buy in a jar, and Brie Panini? When you run to the store to buy the Carando meats, pick up the Nutella, who knows when you might want a Chocolate Hazelnut Panini! You know what?....while you are there, pick up some flour tortillas, the Panini grill makes perfect Quesadillas!
Let’s see, all we need now is the olive oil and we are ready!
Cut you foccacia into 4” squares, slice each square so you have a top and a bottom of equal thickness. Drizzle with olive oil on both sides of each piece of bread. On the bottom part, spread the inside with pesto mayonnaise. All you need to do is buy prepared pesto and add a spoonful to a quarter of a cup of mayo. Of course you can make your own, you can even be a Martha about it and grow your own basil first, but personally, I think buying it is just fine. Next lay on a slice of cheese, followed by your choice of meat. Now, I know the deli sells sandwiches that are piled high with 4” of sliced meat, but that won’t work here. The grill has a lid that is weighted to flatten the sandwiches so they become thin and very crisp. You don’t want the filling of your Panini being smushed out the sides! So, several slices of meat arranged on top of the cheese. Now would be the time to add peppers, onions, etc. topped with another slice of cheese. You may decide to put more sauce on top piece of bread…entirely up to you. Place the top bread on the Panini and place it on the grill. Close the lid and in a very few minutes, (if you remembered to preheat it) you will have a treat!

Warm and Oozing with melted cheese…OH MY!

It appears that I have misplaced my digital camera, so the photo above is not mine. I will keep looking and hopefully next time I can use my own photos.

Stayed tuned….I will be sending you more Panini ideas. Hopefully with photos!

Oldies but goodies!
My last blog was about time capsules and I included a recipe from 1969. I started thinking about all the food fads and recipes that have come and gone.
When I was a chef at Crown Center in the early 90s, everything had lemongrass as an ingredient. Lemongrass is still around, used a great deal in Thai dishes, but in 1990, I was served a piece of meatloaf with a ton of lemongrass in it, in an Italian restaurant!

It was not one of my favorites.

I guess the biggest chef and food fad to affect me and my cooking in the 1970s was
Graham Kerr, the Galloping Gourmet
I loved his recipe for

Swiss Fondue

1 clove garlic, halved

½ pint white wine

1 tsp lemon juice

8oz gruyère cheese grated

1 tsp cornstarch

1 tbsp kirsch (optional)

cubed bread pieces, for dipping

Rub the inside of the fondue pot with the halves of garlic. Add the wine and lemon juice to the pot and heat until boiling. Lower the heat and gradually stir in the cheeses until melted, stirring all the time. If using kirsch, blend with the cornstarch, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn. Using the fondue forks, dip the bread cubes into the cheese and serve.
It was a fun food, great for sharing with friends as well as family.

Then there was the year of Buzzard's Breath Chili. This chili took first prize at the

Chili Appreciation Society International Cookoff in Terlingua, Texas in 1977.

We had a tradition of having our very good friends over for Super Bowl Sunday, so in 1978 I decided to make Buzzard's Breath Chili. Let me tell you, Fred loved it, ate enough to kill a horse. The next day he was in the courtroom ,as he was every Monday, as the Federal Judge’s assistant. Shortly after court started, Fred had to be excused and spent the better part of the day in the men’s room! So, watch the size of servings!

3 tablespoons lard, butter or bacon drippings
2 large onions, coarsely chopped
8 pounds beef chuck or round, coarse chili grind
5 cloves garlic, finely chopped
5 tablespoons, plus 1 teaspoon ground hot red chile
5 tablespoons, plus 1 teaspoon ground mild red chile
1 tablespoon ground cumin
1 teaspoon dried oregano (preferably Mexican oregano)
3 8-ounce cans tomato sauce
3 cups water
2 tablespoons salt
parsley (optional)
1 cup masa harina (corn flour)
Melt the lard, butter or drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent. Combine the beef with the garlic, ground chile, cumin and oregano. Add this meat-and-spice mixture to the onions in the pot. Break up any lumps with a fork and cook, stirring occasionally, about 30 minutes, until meat is evenly browned. Add the tomato sauce, water, salt and optional parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir in the masa harina to achieve the desired consistency. Cook 10 minutes longer, stirring. Taste and adjust seasonings. 16 servings

In the early 1980s, I bought a video tape on how-to prepare a perfect Thanksgiving Dinner. I'd never heard of the person who produced and starred in it. It was amazing....starting with planting flowers in the spring, just the right colors to make the perfect centerpieces for your Thanksgiving table. Then the vegetable garden was planted with all of the pumpkins, different varieties for different recipes, of course, as well as turnips, parsnips, tomatoes, green beans, etc, all the vegetables you might find in front of you that day.

The next section was weaving a table runner to match the colors of the flowers growing in the garden! But that was nothing....tag sales and antique shops to find the perfect platters, 16 little covered dishes shaped like turkeys (for the pumpkin soup, of course!) The barn was then decorated, corn stalks, gourds and pumpkins, autumn leaves were everywhere, as were the hand dipped candles! Are you getting the picture here? This video was made by one of America's Wonder Women/Over Achievers! But there is more.....

She went to the cranberry bog to buy her cranberries, the organic turkey farm to pick out the perfect bird.

Finally, the day arrives, 3 kinds of stuffing/dressing, 2 turkeys, mashed potatoes, sweet potatoes, 3 kinds of cranberries, beautiful salads , homemade breads, and oh my God....the desserts!

That's our Martha Stewart!

Time Capsules……

I wish that I had started making time capsules when I was a young mother. Just think how fun it would be for my children and grandchildren to find them when they are sorting through all my things. You know, “Does anybody want this?.....No? Salvation Army pile!”. They suddenly find a series of boxes, one marked “The 60s”, another “The 80s” and so on. I know there is the chance they might not get the enjoyment out of it as I picture they would, but I'd like to think they could have had a fun day instead of sorting through my junk! I suppose it isn’t too late to start,
I intend to be here until I am at least 95!
Let’s see, where would I begin….I suppose I’d have to start with the genealogy records, those would make quite a time capsule all by themselves. I tried to get my daughters and nieces interested in the family’s history, but they truly are not able to slow down their lives long enough to breathe deeply much less sit down and immerse themselves in 200 years of hand written records and photographs. But, the idea of that being one time capsule is a good one.

I think I personally would have fun filling a box with memories of the 50s….those were my years….high school! I will make cds of photos and of music! Good old Rock n’Roll. Elvis!
The box for the 60s will be full of baby pictures, maybe a few recipes that were new and exciting then, like the amazing Magic Marshmallow Crescent Puffs, the $25,000.00 winner in the 1969 Pillsbury Bake-Off! What a splash they made! The kids loved them. Thank you Pillsbury!

INGREDIENTS
Rolls
1/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
16 large marshmallows
1/4 cup butter or margarine, melted
Glaze
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk
1/4 cup chopped nuts

DIRECTIONS

Heat oven to 375°F. Spray 16 medium muffin cups with nonstick cooking spray. In small bowl, combine sugar, flour and cinnamon; mix well.
Separate dough into 16 triangles. For each roll, dip 1 marshmallow in melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in sprayed muffin cup.
Bake at 375°F. for 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on wire racks set over waxed paper.
In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls. Sprinkle with nuts. Serve warm.

Quite a treat on Sunday morning! Definitely not in the "Good for you" category, but then Sunday morning pancakes and sausage aren't either!

Okay, so now we are in the 70s....Oh oh, Apollo 13. Oh Dear, Munich Olympics where 11 Israeli athletes were killed by Palestinian terrorists. On a more pleasant note, in 1973 the Paul Newman and Robert Redford movie, The Sting , won a boatload of Oscars.
Nixon resigns after Watergate Scandal....you know, I'm thinking I might stuff the 70s box with lots of family photos and more recipes!

Now that I think about it, maybe it would be a good idea if I just have a "Kay Johnston Tucker" time capsule. It will be full of things I love, things important to me. I can date each item, attach a note on why it was important to me.

I think I am on to something here....this might work! Now, step #1, find the perfect box....

I've admitted to being counted among the elderly. I've aged a great deal over the last 5 years, but hasn't everyone? Maybe not to the degree that I have, but 5 years is 1825 days! No one can escape that. Sure, I have a lot of wrinkles I didn't have 5 years ago, I have more gray hair than I did 1825 days ago......but my brain is what I am worried about!

For instance, today I got an email, replying to a video clip I had sent, with this reply message:

ROTFLMAO!

Do you know what it means? After stressing over these strange letters, I finally gave up and emailed him asking what it meant. His answer was.....

Rolling on the floor laughing my ass off!

I am constantly getting text messages with "shortcut" language. For instance, "k" means ok! You can't take the time to type the "o"? Everything is faster these days, and yes, I do realize every older generation complains about this problem.

When I was a teenager, our grandparents thought we were all going to hell with the fast music, fast dancing and fast cars. Soon we were assaulted by fast foods, and it has gone downhill ever since then. At the risk of sounding like an old fool, I wish I still had a front porch with a swing. I could sit there and contemplate my day, watch the neighbors work in their yards, children play ball in the street, how about the mailman walking up to each front door and slipping the mail in each mailbox? Now days he pulls up to a "multiplex" mailbox and never meets the people on his route.

I realize I am a cell phone using, computer savy, blogging grandmother, but I do remember the good old days.

Some of my fondest memories?.........My Mom sitting on a wooden kitchen chair with an iron skillet on a tea towel in her lap, beating warm, homemade fudge with a wooden spoon. She would beat it until it lost its shine, then drop it by spoonfuls on to waxed paper. We could hardly wait to eat it!

I also remember laying on my stomach on the floor in front of a radio as big as a refrigerator, listening to The Fat Man, Ozzie and Harriet, and of course Amos and Andy.

I have fond memories of horseback riding, and visiting the fairgrounds and horsebarn with my Granddad. He had a show horse named Bing's King. What a beautiful horse he was. My Granddad smoked big cigars and wore "Old Spice" aftershave.

I remember playing Indian Maiden with my friends, of course I also remember the leaves we picked for our Indian Maiden beds were Poison Oak! It took me weeks to recover!

I remember collecting KIX cereal boxtops to send in for a Lone Ranger Silver Bullet Ring with a secret compartment. I sat on the steps for days waiting for the mailman to bring it. The Lone Ranger was another radio program I listened to religiously. He was quite a hero, one without a special cape, or supersonic flight abilities. Just a simple honest man on a horse, but he did wear a mask to protect his identity!

I love my memories, and I suppose it is natural to think they were part of the "best of times". I know my grandchildren love their lives, think they have it pretty good.....but I had it the best. No doubt in my mind.

ARTichokes Gallery

It's Saturday and I've been to an exciting painting class!

Having spent the last few months completing fairly realistic paintings for classes, today was an absolute change of pace. This morning's class was the first of 4 on Abstracting Painting. Before, I painted from Master's paintings from the Impressionists, and more recently, from photographs for landscape paintings. Now, here I am, trying to pull some emotion, some strong abstract from my mind! I think I need a nap! It was hard work! I do love the opportunity to use strong colors, thicker paint and heavy brush and palette knife strokes. I am already looking forward to next Saturday's class!

I've been participating in some of the "open painting" sessions at ARTichokes, giving me the opportunity to paint 2 or 3 times a week. Becky Pashia or Kristin Goering are there during these open sessions. They help with getting you set up to paint, offer excellent advice if you get "stuck", and are usually working on their own paintings....fascinating to watch them. I will not be painting this Friday night because there is a new show opening at the Gallery! I was so fortunate to be at the Gallery when Barry Thomas from Arkansas arrived with a truckload of his amazing paintings! It was such an honor to meet and talk with him. He is such a powerful painter, has such a way with color and design! If the rest of the artists, that will be showing at the gallery, are of the same caliber as Barry....WOW! I am definitely attending the opening of the show! It is Friday evening, February 13th, from 6:00 to 8:00pm. I look forward to meeting all of the artists! ARTichokes is in the Mission Farms development at 106th & Mission Road. You should drop by!

When I use the Italian word Antipasti, I picture a huge platter of Italian meats, cheeses. olives and vegetables, all artfully arranged, served with slices of crusty breads and rolls. That is the way I do it at my house. But when I use the word Cicchetti, I mean little plates of individual Italian appetizers, served one at a time, just like Spanish Tappas and Oriental Dim Sum. Do you remember the Smorgasbord of Scandinavian appetizers that were so popular 50 years ago? Maybe you aren't old enough, but I am. Swedish meatballs and pickled herring were the biggest things around!

The small plate concept has been popular for some time now, and it is a great way to dine as far as I am concerned. If you eat a larger amount at noon, you have time to work off the calories, etc. If you dine on small plates, making sure you don't over do it, your waistline will appreciate it! Of course, if that is your goal, a smaller waistline, you can't enjoy all of the selections. Don't touch the fried ones!

Here are some ideas for small plates from different countries. I hope you try them.


Italian Cicchetti......also refered to as Piattini

Clams Guazzetto, serves 2

2 tablespoons extra virgin olive oil
3 cloves garlic, very thinly sliced
1/2 cup cherry tomatoes, halved
1/2 cup chicken broth
30 small hard-shell clams, such as Manila
1 tablespoon chopped fresh parsley

In a large saute pan with a lid, heat the olive oil over medium-high heat. Drop the sliced garlic into the oil, remove pan from heat and let the garlic sizzle off the heat for 1 minute. Add the tomatoes, return to heat, and cook, stirring, until the tomatoes release some of their juices. Add the chicken broth and the clams, cover with lid and cook for 5 to 7 minutes, shaking pan frequently. Sprinkle the clams with the parsley, toss and serve. Remaining juices should definitely be soaked up with crusty Italian bread.


Rosemary-Scented Olives makes about 2 cups

2 cups mixed olives, rinsed and drained
2 tablespoons extra virgin olive oil
2 small sprigs fresh rosemary
2 cloves garlic, peeled and crushed
1 pinch crushed red pepper flakes

Combine the olives, olive oil, rosemary, garlic and red pepper flakes in a saucepan. Heat over medium-low heat for 10 minutes, stirring occasionally. Cool to room temperature before serving,
or you can refrigerate them for up to a week. A great make-ahead recipe to have on hand.


Spanish Tappas

Salted Almonds, makes 1 pound

1 egg white
1/4 teaspoon sweet paprika
1 pound whole blanched almonds
1 1/2 tablespoon coarse sea salt, not flakes

Preheat the oven to 225 degrees. In a large bowl, lightly whip the egg white and paprika with a fork until mixture is frothy. Add the almonds and stir to coat evenly.
Divide the nuts between 2 non-stick baking sheets (I use regular baking sheets with silpats).
Sprinkle with the sea salt and stir around to distribute the salt. Spread the almonds evenly on the sheets. Bake for 30 to 35 minutes, turning over the nuts several times during the baking time to prevent them from sticking or burning. Turn off the heat and leave the pans in the oven for an additional 30 minutes. When completely cooled, store in airtight jars. Great to have on hand!

Croquettes, makes 24

6 tablespoons butter
1 small yellow onion, finely chopped
4 ounces mushrooms, finely chopped
1 cup all-purpose flour
1 cup milk
3/4 cup chicken broth
4 ounces Jamon, Spanish ham (or Prosciutto) finely chopped
1/2 cup all-purpose flour, extra
2 large eggs, lightly beaten
1/2 cup dry breadcrumbs (I use Panko)
olive oil for deep-frying

Melt the butter in a saucepan over low heat, add the onion and cook for 5 minutes, until translucent. Add the mushrooms and cook over low heat, stirring occasionally, for 5 minutes. Add the flour and stir over medium-low heat for 1 minute, until mixture is dry and crumbly and begins to change color. Remove from the heat a gradually add the milk, stirring until smooth. Stir in the stock and return to heat, stirring until mixture boils and thickens. Stir in the Jamon and season with black pepper, then transfer to a bowl to cool for 2 hours.
Roll heaping tablespoons of the mixture into roquette shapes about 2 1/2" long, Put the extra flour, beaten egg and breadcrumbs in three separate shallow bowls. Toss the croquettes in the flour, dip in the egg, then roll in breadcrumbs. Put on a baking tray and refrigerate for 30 minutes.
Fill a deep, heavy based saucepan 1/3 full of oil and heat the oil to 325 degrees. Add the croquettes in batches and deepfry for 3 minutes, turning, until brown. Drain well on paper toweling, Sprinkle with sea salt before serving. Serve while still hot.


Scandinavian Smörgåsbord

Savory Havarti Cheese Cookies with Caraway
1 cup grated Havarti cheese
3 cups all-purpose flour
1/2 tsp. salt
2 tsp. caraway seeds
1 cup unsalted butter, softened
3 Tbsp. water
1 egg yolk combined with 2 tsp. water into an egg wash

Mix together the grated cheese, flour, salt, and caraway seeds.
Use a pastry blender or 2 knives to cut the butter into the flour until mixture resembles small peas.
Gradually stir in up to 3 Tbsp. water, a tablespoon at a time, until mixture forms into a soft dough; turn onto floured counter and knead lightly 5-7 times. Wrap in waxed paper and place in refrigerator to chill for 30 minutes.
Preheat oven to 325º. Rolled out chilled cookie dough to 1/8" thickness; cut into shapes with a 1”-diameter biscuit or cookie cutter. Placed on cookie sheet lined with parchment paper or silpat; glaze with egg wash. Bake for 20 minutes, or until golden.
Yield: 40 appetizers.

Swedish Meatballs in Sour Cream Sauce


1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1/4 cup dry bread crumbs
1/4 cup finely minced onion
1/4cup half and half
3 tbl snipped parsley
1 tsp salt
1 tsp Worcestershire sauce
1/4 tsp ground allspice
1/2 tsp grated lemon peel
2 large eggs
Sauce:
3 tbl butter
3 tbl flour
1 1/2 cup beef stock
1/4 tsp salt
1/4 tsp nutmeg
1/2 cup sour cream
Method :
For meatballs, Mix all ingredients and shape into 1 1/4 inch balls. Place on broiler pan or low sided cookie sheet and bake in a preheated 375F. oven for 20-25 minutes. While meatballs are cooking, heat the butter in a saucepan over low heat. Stir in flour and cook till bubbly. Remove from heat and stir in remaning ingredients except sour cream. Boil and stir one minute till thickened. Remove from heat and stir in sour cream. Serve over meatballs.
NOTES : This is nice for a buffet or an appetizer. Keep warm in chafing dish or crockpot. Wonderful over hot buttered noodles.

Chinese Dim Sum

Pork Dim Sum

14 oz of ground pork

2 scallions, chopped.

1 ¾ oz of canned bamboo shoots, chopped.

1 tablespoon of light soy sauce.

1 tablespoon of dry sherry.

2 teaspoons of sesame oil.

2 teaspoons of superfine sugar

1 medium egg white, lightly beaten.

4 ½ teaspoon of cornstarch.

24 wonton wrappers.

In a bowl, mix together the ground pork, chopped scallions, bamboo shoots, light soy sauce, dry sherry, sesame oil, superfine sugar, and beaten egg until well combined.Stir in the cornstarch, mixing thoroughly.Spread out the wonton wrappers on a counter.Place a spoonful of the mixture in the center of each wonton wrapper and lightly brush the edges of the wrappers with water.Bring the sides of the wrappers together in the center of the filling, pinching firmly together.Line a steamer with a clean damp dish cloth and arrange the wontons inside.Cover and steam for 6 minutes or until cooked through.Serve.

I am always going to take cooking, painting, and wine seriously. But I am aware why they are important to me....because I love them. But there are truly serious things going on in this world, just read the newspaper everyday, watch the news. As fun as life can be sometimes, it can be frustrating and frightening for everyone, particularly as we grow older.

I spent yesterday morning at the eye doctor's office with my little 90 year old mother. First a little bit about Mom. She is a resident of a retirement facility here in the Johnson County area. My Dad died several years ago, but she is still living in the apartment they shared. Her days are quiet, she reads, watches television, a does the crossword puzzles in the newspaper. She goes to the dining room there at Lakeview every evening, and Sunday Dinner at noon. The only changes in her routine are doctor's appointments, going to get her hair cut, a resident's meeting, or visits from her children and grandchildren. I know her days are long.

Mom developed Macular Degeneration about 8 years ago, first in the right eye, now in the left. The following information is from the AMDF, the American Macular Degeneration Foundation,

" Few people are aware that macular degeneration is an incurable eye disease and that it is the leading cause of blindness for those aged 55 and older in the United States, affecting more than 10 million Americans.
Macular degeneration is caused by the deterioration of the central portion of the retina, the inside back layer of the eye that records the images we see and sends them via the optic nerve from the eye to the brain. The retina's central portion, known as the macula, is responsible for focusing central vision in the eye, and it controls our ability to read, drive a car, recognize faces or colors, and see objects in fine detail.
As people age, their chances for developing eye diseases increase dramatically. Unfortunately, the specific factors that cause macular degeneration are not conclusively known and research into this little-understood disease is limited by insufficient funding.
The former Director of the National Eye Institute, National Institutes of Health, has stated that macular degeneration will soon take on aspects of an epidemic.
According to a recent poll, Americans dread blindness more than any other disability. Recent studies indicate that by the year 2025, the population of people over the age of 65 in the United States will be six times higher than in 1990. The reason - "baby boomers" are aging and overall life expectancy is increasing. Since many people diagnosed with macular degeneration are over age 55, the number of cases of macular degeneration in the U.S. will increase significantly as baby boomers age. In January 1997, Dr. Carl Kupfer, then the Director of the National Eye Institute, National Institutes of Health, stated publicly that macular degeneration will soon take on aspects of an epidemic."

Does the word "Bleak" come to mind?

Mom's vision is totally gone in her right eye, and has been for sometime now, but her left eye is still struggling to fight the degeneration. She has what she describes as "little squares" of blindness as she tries to focus on something. With the help of a 4x magnifying glass, she has been slowly working her crossword puzzles and reading books from the library.

Dr Cooper, Mom's doctor at the Kansas City Eye Clinic in Overland Park, has been giving her a series of injections into her left eyeball to slow down the disease. Her eye has been hemorrhaging over the last year, each hemorrhage leaving her with less vision. Sunday morning Mom had what she thought was another hemorrhage. Dr Cooper worked her in to his busy schedule. Mom was really down, and I know she was dreading yet another injection directly into the eyeball.

Dr. Cooper gave us wonderful news, it was not another hemorrhage, but was the soft gel that covers the back side of the eye, breaking away. It seems this gel turns to liquid as we age, then eventually pulls away from the eye. The resulting "light show" that the patient sees during this pulling away is very similar to the "light show" the patient sees during a hemorrhage.

As I got Mom settled in the car and I started up the car, she said "Oh my, I can breathe again."

Growing older is tough, there is no doubt about it. It is an ongoing battle, if it isn't your eyes, it's your knees, or ears, and then there are the really BIG problems...heart, lungs, kidneys...." The list seems endless.

I think I will go to the pharmacy today and buy another bottle of vitamins for the eyes. Eyecaps are the brand I've been taking, but I'm afraid to say, not regularly.

That is about to change.

Somerset Ridge Vineyard Concordia Wine

Our Winemaker, Dennis Reynolds, is busy creating another wine for Somerset Ridge. He is a very busy man, always thinking, creating, planning, and always overseeing the entire vineyard and winery. When our latest wine, Concordia was released, I wondered what the reception would be among wine drinkers. Concordia has been described as a rich Grape Bomb! It is very much like a wine-infused grape popsicle! Would the old wine snobs come out of the woodwork and turn their noses up at this delightful wine, or would they be honest, inhale the delicious aroma and try his new wine with an open mind? Well, was I in for a surprise! It is going off the shelves as fast as they can bottle it!

Agrigento Temple of Concord Picture © 2008 by James Martin, Europe Travel

The Temple of Concordia and an ancient Olive Tree, Agrigento, Sicily

Do you wonder how his newest wine got its name? Let me tell you a story.......

I recently returned from a wonderful trip to Sicily. Not knowing much of Sicily's history, I was truly amazed at the thousands of years of history still standing. When you are from Kansas, you don't just turn a corner and run into another ancient ruin! Ah-h-h, it is entirely the opposite in Sicily.

In Sicily there is a town that remains very Greek. It is noisy, crowded, and lively. Agrigento, Sicily is the home of the Valley of Temples, which I have been told is the most important archaeological site left. They say the Greek poet, Pindar (ca.522-438BC) once described the Valley of Temples as "the most beautiful city built by mortals". Among the temples, there stands one in amazing condition, considering it was built in the 5th century! It is the Temple of Concord.

The Goddess Concordia was honored as the Goddess of Harmony....it is because of this that Dennis named his new wine "Concordia". Made from the All-American Concord grape, Dennis accomplished a wine that will definitely make you feel peaceful and harmonious.

I am looking forward to spending time in my kitchen, perfecting some recipes that can handle this big glass of grapes.....stayed tune!