Slow Food Kansas City
Presents
Pig 101
"From Snout To Tail"

Eat & Drink Local
Local Duroc Pork, Local Wine & Local Chefs

Join Slow Food Members Kay Tucker & Jasper Mirabile
for a small plate dinner & cooking class featuring Pork Belly,
Jowl, Trotter, Neck Bones & more.

Our Mission: To teach the home cook how
to use the whole hog from snout to tail.

Learn to prepare Pancetta, Zampone Wild Boar & More.

Slow Food members Dennis & Cindy Reynolds will be offering their
Somerset Ridge wine produced locally in Somerset, Kansas.

March 23, 2009
6:30 PM

Jasper's Ristorante
1201 W. 103rd. Street
Kansas City, MO 64114

35.00 per person includes wine.
Tax & gratuity extra

Sign up today, seating is limited
5.00 from every purchase will go directly to Slow Food KC Chapter.
------------------------------------------------------

I was just emailing back and forth with Jasper, checking to see who is on pig flipping duty today! Everyday one of us has to turn the giant leg of boar to make sure the marinade is evenly distributed. This is a 2 to 3 week process, but definitely worth it!

Our guest list is growing! I am so pleased at the response. If you plan on coming, make your reservation soon, we only have room for 45 guests.

The event will be covered by the KC Star, as well as Flourish Magazine.

I know I’m partial to Italian recipes, but today, I am going French! So, put on some Edith Piaf recordings and join me in the kitchen. It’s BISTRO Time!

Maybe you are under the impression French cooking is expensive, but never fear, this is French country cooking and it need not be costly.
My first recipe is for Boeuf Bourguignon, or as we say here in Kansas, Beef Burgundy. Marinated then slow cooked to ensure tenderness and flavor, this famous French dish is divine!

It is much better to cook this in a large cast iron casserole so that all the flavor from the browning stage is not lost. I know the recipe looks long and scary, but it truly isn’t! This dish should be started the day before!

Boeuf Bourguignon

2 ½ pounds Chuck Steak, cut into 4”pieces
Large carrot roughly chopped
Large onion chopped
Two fresh bay leaves
Two cloves garlic crushed in their skins
Two cloves
One bottle Somerset Ridge Ruby Red Wine
Ten black peppercorns
1Tablespoon Madeira
Beurre manie (1 teaspoon flour and 1 teaspoon
butter mashed together)
1 Tablespoon butter
Chopped parsley
Olive oil

Put the pieces of beef in a large glass bowl and add the next seven ingredients making sure that the beef is covered. Cover the bowl and allow to marinate for 24 hours. When ready to start cooking, take the meat out of the marinade and dry it thoroughly on kitchen paper. In a casserole heat a tablespoon each of oil and butter until the butter stops foaming and then add the meat pieces four at a time. Brown them over a high heat on all sides – they should look really crusty almost like a steak – and then take them out of the pan and add the next four, until you have a pile of fragrant beef.
Add the drained vegetables from the marinade to the casserole and brown those too and then pour in the wine marinade. Bring the liquid to a gentle simmer and pile the meat back in. The meat should be entirely covered by liquid. If not add a little beef stock or more red wine if you have a bottle handy, bring back to a simmer and place in a 300 degree oven for three hours. It is worth checking the meat every hour and if the level of liquid has dropped and the meat looks a little exposed, turn it over gently in the liquid. Even if the meat looks burned, don’t be alarmed and don’t add more liquid – you need the gentle reduction of the sauce and the darkening of the meat for flavor – if the pan looks totally dry, your oven thermostat has broken!
Towards the end of the cooking time, gently poke the meat with a fork – it is done when it starts to break apart when you do this. Take the casserole from the oven and carefully lift out the meat into a warm dish and set to one side.
Strain the sauce into a clean pan and place it over a low heat. Allow it to come to a gentle boil. Add the Madeira and reduce until it tastes as strong as you like – the sauce should become almost syrupy. Whisk in the butter and flour mix and keep whisking until blended.Add the meat back to the sauce to heat through and serve a couple of large chunks per person with the sauce poured over, scattered with chopped parsley.
With this great saucy dish, I think you need polenta but garlic mashed potatoes are commonly served in Bistros, so that is next. I know most cooks don’t need a recipe for mashed potatoes, but I want to do the whole deal.
Roasted Garlic Mashed Potatoes
1 medium head garlic
1 tablespoon olive oil
2 pounds russet potatoes, peeled and quartered
4 tablespoons butter, softened
1/2 cup milk
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.
serves 8

Caramelized Onion, Green Bean, and Cherry Tomato Tian
This slightly sweet vegetable dish takes its name from the French term (pronounced tee-AHN) for mixed vegetables prepared gratin-style. With spring approaching you may want to skip the hot dish and substitute a cool refreshing salad.
5 cups (1-inch) cut green beans (about 1 pound)
Cooking spray
3 cups thinly sliced onion
6 garlic cloves, minced
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons balsamic vinegar
1 teaspoon dried basil
1/2 teaspoon dried oregano
4 cups cherry tomatoes, halved
1/4 cup (1 ounce) grated fresh Parmesan cheese
Preheat oven to 400°.
Cook beans in boiling water 3 minutes. Drain and rinse under cold water; set aside.
Heat a nonstick skillet coated with cooking spray over medium-high heat. Add onion and next 4 ingredients (onion through pepper); saute 8 minutes or until lightly browned, stirring frequently. Stir in vinegar, basil, and oregano; cook 2 minutes. Remove from heat.
Arrange beans in an 11 x 7-inch baking dish coated with cooking spray. Top with onion mixture. Arrange tomatoes on top of onion mixture, and sprinkle with cheese. Bake at 400° for 35 minutes or until the cheese is lightly browned. Serves 6

And for dessert…….

Chocolate Mousse au Grand Marnier
1 (4-ounce) package sweet baking chocolate
4 (1-ounce) squares semisweet chocolate
1/4 cup Grand Marnier or other orange liqueur
2 cups whipping cream
1/2 cup sifted powdered sugar
Combine 8 ounces of chocolate and Grand Marnier in a heavy saucepan; cook, stirring constantly, over low heat until chocolate melts. Remove from heat, and cool to lukewarm.
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Gently fold about 1/2 cup of whipped cream into chocolate; fold in remaining whipped cream. Spoon into individual serving dishes. Chill until ready to serve. Must be kept cold.
Serves 6

“Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.”
Voltaire French Philosopher

all photos from www.fotosearch.com

How does a Warm Banana Cupcake sound?

I am such a lucky person! I have had so many wonderful emails and comments on my blog. I consider blogging to be part of my creative therapy; blogging, cooking and painting at ARTichokes.
I am happy in the studio, the kitchen and at my desk….all I need is a visit from my kids and grandchildren to make a perfect day!
Here is the latest note I have received, from my friend Winnie who also paints at ARTichokes.

"Hi Kay......... I’m really enjoying your blog! I love bread........and I am a baker’s daughter & grand-daughter. I grew up in a small town in Ohio – where my folks (and grandparents before them) owned a small mom & pop bakery. We moved into an apartment above the bakery when I was three months old (Jan. ‘46)......and lived there until moving to KC just before my senior year in high school (Labor Day ‘62).I’ve got lots of wonderful bakery memories........but unfortunately since I had it all made for me (hot banana cup cakes were a favorite), I didn’t really pick up the skills. I worked the store front – restocking the trays, cash register, washing the glass cases, helping customers, ...... or iced cupcakes, filled bismarks, & sliced buns. I did acquire a little cake decorating skills. My baby sister was only two when we moved, but she remembers my grandfather setting her on the long wooden work bench & pulling out the bins below full of raisins, nuts, chocolate chips,.......Less than ten years ago, when the people who bought the bakery from my parents were selling, they found some old wax paper bread wrappers behind daddy’s desk. They gave them to my nephew and now I have one framed in my kitchen: Wilson’s Bakery Hande Dande Bread!Hope to see you over @ Artichokes......... Your fan, Winnie"

All of us have a story! Can you imagine the wonderful smells coming from Winnie’s family’s bakery!

Spent some time this past week in the kitchen at Jasper’s, prepping the Wild Boar for our dinner to be held on March 23rd at the restaurant. The huge fresh leg has been rubbed down with Arch’s special rub and is hanging out in the walkin refrigerator, floating in Arch’s marinade. To make it extra special, the marinade is made with Arch’s wine, Flyboy Red by Somerset Ridge Vineyard and Winery. Arch would be so proud!

So, for my recipe today….Winnie’s comment about Warm Banana Cupcakes sent me to the kitchen! So here it is….

Warm Banana Cupcakes

1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas
1/4 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1/2 cup lightly salted butter, softened
2 1/2 cups confectioners' sugar
3 tablespoons milk
1/2 teaspoon vanilla extract

1. In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full.

2. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely. In a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency, add vanilla. Frost cupcakes. Try to eat at least one while it is still warm!

all photos from www.fotosearch.com

Bread!

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”James Beard (1903-1985)

If someone asked me what Arch's favorite foods were, I'd have to list in the number one position....Bread. I would call him to the table, no matter what meal it was, and before he sat down, he would reach over, pickup a big chunk of crusty bread and take a huge bite! Sure, the crumbs flew, and my little handy-vac was kept very busy, but it was worth it. To see someone enjoy something that much was such a treat!

I will say, when he tried the same trick in a restaurant or in someone's home, I very quietly glared daggers at him! That usually didn't work, but I would try. Nothing could keep Arch from bread!

Living in Kansas, the importance of wheat and bread are very apparent. As a chef and baker, bread has always been a pleasure to bake. I love the kneading! I guarantee you, if you are upset or angry, knead bread for 10 minutes and you will be mellow. All feelings of aggression are gone. So is a lot of your energy! Sure, I have a big mixer with a dough hook, but I always feel like I cheated when I use it. So, unless I am in a hurry, I knead by hand. Of course, I don't bake 6 or 8 loaves in one day anymore!

“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.”Robert Browning (1812-1889) English poet

I used to bake bread once a week. Cindy and Chuck were in grade school then. I would spend the day baking bread, including several loaves of cinnamon. Chuck would hit the door and have half a loaf eaten before he said "Hi Mom". Homemade bread doesn't last very long, considering how long it takes to make, but it is so superior to bread you buy.

I have a friend, Joyce Powers, who grows their own wheat out in Western Kansas and Eastern Colorado. She grinds it and then bakes bread....oh my goodness...her bread is wonderful! It is just very difficult to get excited over "store bought" bread when you've had the best!

Here are a couple of my favorite recipes. Give it a try...great bread....great therapy!

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

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

"How can a nation be great if its bread tastes like Kleenex?"Julia Child

This is a King Arthur Flour recipe, and a favorite of my grandchildren. You can go to http://www.kingarthurflour.com/ to order specialty flours and additives. Great baker's site. This particular recipe is for a batter bread rather than a kneaded bread.

Blitz Bread

1 1/2 cups warm water (12 ounces)
3 tablespoons olive oil (plus additional for drizzling) (1 1/4 ounces)
1 1/4 teaspoons salt
3 1/2 cups King Arthur Unbleached All-Purpose Flour (14 3/4 ounces)
1 tablespoon instant yeast
4 teaspoons Pizza Dough Flavor, optional
1/4 cup Vermont cheese powder, optional
pizza seasoning, optional

1. Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
2. Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.
3. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy.
4. While the dough is rising, preheat the oven to 375°F.
5. Gently poke the dough all over with your index finger.
6. Drizzle it lightly with olive oil, and sprinkle with pizza seasoning, and/or the dried herbs of your choice, if desired.
7. Bake the bread till it's golden brown, 35 to 40 minutes.
8. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
9. To make cheese-stuffed bread: Add 1 cup crumbled feta cheese to the dough after it's been kneaded for 60 seconds.

And now....Joyce Power's Recipe for Powers Family Farms Wheat Bread

Joyce says if you don't like a dark bread, substitute honey for the molasses, that makes it lighter and milder. Thank you, Joyce, for sharing!

1 3/4 cups boiling water

1 cup quick-cooking oats

1/2 cup light molasses (honey if you prefer)

1/4 cup canola or vegetable oil

1 1/2 teaspoon salt

1/4 cup orange juice

2 packages (1/4 oz each) active dry yeast

1/2 cup warm water (110 to 115 degrees)

1/2 cup flax meal

2 cups whole wheat flour

3 to 4 cups all-purpose flour

melted butter

In a large mixing bowl, combine boiling water, oats, molasses, oil, orange juice and salt; let stand until warm (110-115 degrees). In a small bowl, dissolve the yeast in 1/2 cup warm water; add to oat mixture that has cooled to 110-115 degrees. Add whole wheat flour and flax meal; beat until smooth. Add enough all-purpose flour to form a soft dough. Knead until smooth and elastic, about 6 to 8 minutes, using the dough hook on your mixer.

Place dough in a large buttered bowl, turning once to grease top. Cover bowl with saran wrap and let rise in a warm place until doubled, about 1 hour. Punch down dough. Shape into 2 loaves; place in greased 9"x5"x3" loaf pans. Cover with saran wrap and let rise until doubled, about 45 minutes.

Bake at 350 degrees for 40 minutes. Remove from pans; brush with melted butter. Cool on wire racks.

Aren't you hungry!?!

all photos from www.fotosearch.com

Fettucine Alfredo

Three tried and true Pastas!

Pasta Carbonara

Penne withVodka Sauce

There are three wonderful pasta sauces that are so fast you will have it on the table in a flash. All tried and true, a cinch to make dinner fast, fun, and absolutely delicious.

All of the ingredients are readily available, most of which you keep in the refrigerator or pantry most of the time. What more could you ask for?

With spring coming (HOPEFULLY!) buy some fresh asparagus and a crusty loaf of bread, toss together a salad, open a bottle of Somerset Ridge wine and you will be dining like royalty. If you feel you need protein, throw a steak or chop on the grill and you will be so happy!

Fettucine Alfredo

6 ounces 3-year-old Reggiano Parmesan cheese
6 ounces unsalted butter
4 ounces water
1 pound fettucine, cooked

Mix cheese, butter and water in blender until paste. Melt half-way in a large pan. Add noodles. Cook the rest of the way.

Penne with Vodka Sauce

1/4 lb. diced pancetta (Italian bacon), do not substitute

1/4 c. butter

1/3 c. vodka

1/2 c. freshly grated Parmesan cheese

1 lb. penne pasta

1 1/2 c. heavy cream

1 1/2 c. tomato sauce
Melt the butter in a large frying pan. When the butter foams, add the diced pancetta. When the pancetta browns slightly (takes 2 to 3 minutes), add the vodka and stir.
After the alcohol burns off, stir in the tomato sauce and cream (the alcohol only takes a minute or two to burn off).
Stir continuously for 5 - 8 minutes. Place drained pasta into frying pan, add Parmesan cheese, and mix thoroughly for about 2 minutes.
Serves 4 to 6.

Pasta Carbonara

1 pound spaghetti
8 ounces bacon (8 slices) cut 1 inch thick crosswise
Coarse salt and freshly ground pepper
3 large eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/2 cup half-and-half

Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.

Salt boiling water generously; add pasta and cook until al dente, according to package instructions.

Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.

Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.
The secret is to work very quickly, because the pasta, cooked and immediately lightly drained and tossed with the egg mixture is the cooking process for the eggs! This makes an amazing sauce for the pasta!

I'm adding a wonderful dessert in case you want this simple meal to become a very special meal!

Chocolate Truffle Torte

Unsalted butter, room temperature, for baking pan
1 pound semisweet chocolate, coarsely chopped
6 large eggs, room temperature
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons dark rum
1/2 cup heavy cream, whipped to soft peaks, plus more for serving (optional)

1. Preheat oven to 350 degrees. Assemble a 9-inch springform pan with the raised side of the bottom part facing down; secure side. Butter pan; line side with a long strip of waxed or parchment paper. Butter paper. Wrap bottom and side of pan with aluminum foil (to prevent water from seeping in); do not tuck foil inside pan. Set a kettle of water to boil for step 5.
2. In a large heatproof bowl set over (not in) a pan of simmering water, melt chocolate. Remove bowl from pan, and let cool to room temperature.
3. In another large bowl, using an electric mixer on high, beat eggs, sugar, salt, and rum until mixture is thick, foamy, and forms a ribbon when you lift the beater, 4 to 6 minutes.
4. Stir half the egg mixture into the cooled chocolate to lighten. Fold in remaining egg mixture, then whipped cream. Spoon batter into prepared pan, and smooth top.
5. Place springform pan in a roasting pan; carefully pour hot water from the kettle to come halfway up the side of the springform pan. Bake until torte is set and firm to the touch, about 30 minutes.
6. Transfer springform pan to a wire rack; remove foil and let cool to room temperature. Refrigerate torte in pan until well chilled, about 3 hours. To serve, release side. Using a knife dipped in warm water, cut torte into thin slices. Serve with whipped cream, if desired.

For that special evening, may I suggest a glass of Somerset Ridge Ruby Port?

The Beet Goes On!
Have you ever been awakened in the middle of the night by a need for Borscht? I have, just last night as a matter of fact! Maybe it is due to my week of constant study of pig parts! I just needed a break…Needless to say, I did not jump up, get dressed and run to a 24 hour grocery store to buy beets, but I considered it. There is simply nothing that can substitute for borscht. Not even chocolate….when you want borscht, you want BORSCHT!
It is my understanding that borscht is actually not Russian, but Polish in origin, primarily of the poorer people (beets were cheap). The soup dates at least to Medieval times. Today, you can find recipes with and without chunks of meat, recipes served hot or cold, Recipes using fresh beets, roasted beets, canned beets. Even the toppings vary, sour cream, buttermilk, diced egg, minced fresh dill, or a mixture of two or more!
My favorite? About 6 or 7 years ago, at the annual Tucker New Year’s Eve Party, our friends, Sandy and Rainer Krowas, brought their Borscht with finely minced egg as the topping. It was delicious! So, this morning I reached for the recipe and it was gone! Yes, I have to rely on another recipe for lunch today, but I fear it isn’t going to fill the bill, if you know what I mean. I sent an urgent message to Sandy, pathetically begging for the recipe, maybe I will have it by dinner.
In the meantime….here is my second choice.
Hot Borscht
4 cups diced beets (canned will do but fresh ones will make a more vibrant flavorful soup)
1 large onion, chopped (about 2 cups)
2 tablespoons butter

4 cups stock: chicken, beef or vegetable
1 cup sliced carrots
2 cups chopped cabbage

2 tablespoons red wine (or other) vinegar
sour cream or buttermilk for garnish

1. Simmer the beets ahead of time until they are tender. Let them cool. If you do this a day ahead, the soup will go together very quickly. (Today, I am using canned!)

2. Place the chopped onions and the butter in a soup kettle (preferably non-aluminum). Sauté the onions until they are transparent. While they are cooking, slip the skins off the beets and dice them until you have about 4 cups (1 quart). Slice the carrots.

3. After the onions have become limp, add the beets, carrots and the stock. Bring it to a boil and then lower the heat and simmer the vegetables for 15 to 20 minutes.

4. While these cook, chop the cabbage. After the onions, carrots and beets have cooked, add the cabbage and vinegar and continue to cook for a further 15 to 20 minutes, or until the vegetables are completely soft.

5. Whirl the soup, a portion at a time, in a blender until it is well puréed. Return it to your soup pot, heat and serve.


If you want a Borscht with Beef……

12 ounces boneless beef chuck, cut into 1/2" cubes
4 cups water
1 jar red cabbage (16 ounce) undrained
1 15 ounce can diced beets, drained
1 envelope onion soup mix
1/2 cup sour cream

1. Place meat in a 3-1/2- or 4-quart slow cooker. Add water, undrained cabbage, drained beets, and onion soup mix to slowcooker.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Ladle soup into bowls.
Top with sour cream. Makes 6 main-dish servings (8 cups).

all photos from www.fotosearch.com

Casa Somerset Bed and Breakfast

Neighbors of Somerset Ridge Vineyard in

Miami County, Kansas, are

Mike and Christine Hursey, owners of the future Casa Somerset Bed and Breakfast. Progress is slower than they would wish, but then all great things are worth waiting for!

Mike and Christine were married here in what will be the main gathering room/demonstration kitchen.

I am sure many weddings will follow, it seems like it will be a perfect setting. The beautiful 3 story Tuscan style house, the vineyards sprawling over the rolling hills, the lake and trees all contribute to what is going to be a masterpiece! I attended their wedding and have visited with them maybe 5 or 6 times during the construction. I am so anxious to see the finished Casa Somerset, but perfection takes patience! Even this early in the construction, you can see details that will contribute to the ambiance of this lovely home., right down to the edging along the covered patio that wraps completely around the house. The concrete is edged in grape vines. Absolutely lovely. Christine told me they are looking forward to moving in, maybe mid-summer. Can you imagine...the vinesyard will be exploding with tiny grapes, the rolling hills will be green and lush, the birds will be singing. I think I am as anxious as the Hurseys!

Pig 101 From Snout to Tail

Jasper and I worked two days this last week on our classes on Pork. Smithfield/Farmland Foods has provided us the most beautiful Pork to work with! We are pleased to announce we will be giving a dinner at Jasper's Restaurant, 103rd and State Line in the Watt's Mill Center on Monday night, March 23rd to introduce our menu for the Pig 101 classes. Our special guests will be George Richter, CEO of Smithfield Foods, mother company of Farmland Foods; Dennis and Cindy Reynolds, owners of Somerset Ridge Vineyards, who will be there with bottles of their newest wine, a Cabernet Franc that will not officially be released until that following weekend!

Jasper and I both feel all of our friends and fellow Slow Food members will be pleased with both the menu and the wine.

Our menu will include many "small plates" of truly innovative foods. We will be spending the next few weeks making some unusual sausages, roasts, braises, etc. If you love meat...you aren't going to want to miss this dinner!

Watch my blog and your email, I will be sending reservation information soon. Jasper and I look forward to serving you!

Final Gathering for Abstract Class

The seven of us have just completed one of Becky Pashia's Abstract classes at Artichokes. This morning at 8:30am we met Becky (front on left) for breakfast at Room 39, the gallery's next door neighbor. In spite of a snowstorm outside, we found the breakfast and the company warming and delightful. With breakfast over, we moved to the studio to paint our 4th and final painting for the class. We prepared our pallets, grabbed our brushes and pallet knives and went to work on our canvases, hoping to make Becky proud of her students! The results today amazed me, each of my fellow students carried home 4 paintings, 1 for each week of class. You could stand back and see the improvement with each painting, but what surprised me was you could see a very clear style emerging for each student! Becky Pashia brought out the best in us!

ARTichokes is located in the Mission Farms development at 106th & Mission Road in Leawood. Stop by and see the newest show hanging in the gallery, and if there is a class in progress, check it out, it would probably be perfect for you! Go to http://www.artichokeskc.com/ for gallery hours and class schedules.

So, yesterday was indeed amazing….today…just plain weird! This morning I woke up and decided today I am going to study “head cheese”. Don’t ask me why, but I thought with the classes on pork, featuring the pig from snout to tail, that Jasper and I will be teaching, I should at least understand the process of making head cheese. Let’s just say I learned a little more than I wanted to know!
For instance, it is called head cheese because it is made by boiling a whole pigs head. The ears and snout contain a great deal of natural gelatin which is what holds the meat together in the head cheese, which is a type of sausage or lunchmeat. So far, not hard to understand, and the ingredients list certainly easy to obtain, other than the pig’s head. But then I needed to find out how to prepare the head for boiling. You can’t just lop it off and throw it in the pot!
You might want to sit down now, this is where the “weird” comes in….You will need a sharp pointed knife (a fishing knife works well). First remove the ears by cutting deep inside the cavity. To remove the eyes, it’s best to cut the skin around it first, then grab the skin and eye – carefully cut around and deep. Remove the brain, glands, snout, gums (OH GOD!) – as much as you can. Brush the teeth with a toothbrush. (WHAT?????) Remove the skin and excess fat. You can use the tongue – wash well, and remove the skin from the tongue after it’s cooked.
About this point I started thinking Jasper and I don’t need to include head cheese and was about to move on to Pig’s feet, called Trotters, when I see a recipe for head cheese calling for pork butt roast instead of the head. Apparently you can throw a couple of fresh pork hocks into the pot and they supply plenty of the gelatin. Thank God! Now my only problem is what to call it. If you use a head it is called head cheese…
if you use the butt?....................
I think I’m moving on to the Trotters. Do you think I’ll have to give them a pedicure first?

Kay Tucker's Most Amazing Day

Have you ever seen two people looking this serious over pork bellies?

That is Jasper Mirabile and me working in Jasper's kitchen, creating a wonderful new treat for Kansas City!

Thank You!

First of all, I must thank George Richter, CEO of Smithfield Foods, the mother company of Farmland Foods. Jasper and I had the finest pork to work with, hand picked by my favorite pig man!

Second, many thanks to Judy Witts Francini of Tuscany for sharing with us, a

traditional Tuscan recipe for pork belly roll. Jasper and I spent 13 lovely days in Sicily with Judy guiding us through 1000 year old market places and dining with us in the finest restaurants. She will be returning to Kansas City soon for several days, and we look forward to seeing her again.

Now, back to my most amazing day.....

I arrived at Jasper’s Restaurant shortly after the lunch crowd returned to their jobs or home to sleep off a delicious lunch. I was carrying our precious pork, Judy’s recipe and my camera, everything we needed to start, except for the herbs and spices. Jasper had those all lined up and waiting, ready for us to start blending and testing.
It turns out the two of us make a pretty good team. We worked side by side, and in the end, we had 5 beautiful rolls full of fresh rosemary and sage, seasoned with our very own blend we named Sicilian Rub, They will “cure” for approximately a week, then they will be braised with aromatics and red wine.
With the remainder of the pork belly, we took 3 5”x 5”x2” squares of the meat, seasoned each liberally with our Sicilian Rub, stacked them one on top of the other with fresh rosemary and sage between, tied them into a lovely bundle and braised it for a couple of hours….guess what! It was fabulous!
As gratifying as all this is, the part I am really pleased with is Jasper and I have plans in the works for teaching cooking classes together….currently being referred to as Pork 101! We will keep working, continuing to plan, and soon we will release our schedule of classes. How exciting is that!?
Our friend, Judy, will be arriving in Kansas City, around the first of April. We are planning an event at the vineyard, so as soon as I know the details, you will know also.

Goodness!....What a Wonderful Day!

Words From Jasper:

So.........................When Kay called me last month and asked about making pancetta, I was so excited..........I couldn't wait until she brought the pork bellies over to my restaurant.

Pancetta is cured pork belly, the Italian equivalent of bacon. Unlike American bacon, however, pancetta is cured with a variety of herbs, spices, and garlic, and is left unsmoked. Pancetta is usually rolled and tied.

We began the process by making our own "Sicilian Rub" which contains a mixture of Sicilian Salt that Kay and I brought back from Sicily, fresh rosemary, fresh sage, black pepper, sodium nitrate, brown sugar, nutmeg, fennel seeds and cinnamon.

Kay trimmed the pork belly and scored them, I generously rubbed our salt & herb rub on both sides and inserted a fresh stick of rosemary and sage leaves in the middle and rolled like a jelly roll. Kay performed her art of tying the rolled pork belly with butchers twine and I wrapped in cello. I placed in my refrigerator and we will check on it in one week.

On another note, while Kay and I were working, her daughter, Cindy, dropped in to take pictures and as the two of us were cooking, she suggested we do a cooking class together so.....................the rest is history......we are planning a series of classes at Somerset Ridge, our first will be Pork 101 and we hope to do this in early April so stay tuned....it's going to be exciting!

Chefs J & K's Braised Pancetta

with Sicilian Rub

the Good Old Days

Do you remember the lunch counter at Woolworth's?

Check out the prices.....you could order a triple decker BLT for 50 cents! Or how about a triple decker combinnation of ham sald and egg salad?It was also 50 cents.

Add a King Size Coke for a dime!

Now for dessert, how about a Super Jumbo Banana Split for 39 cents? Too expensive? okay, then order the Apple Pie for only 15 cents!

Gee, I loved the 50s!

Jasper Mirabile, jr


Tomorrow is going to be a fun day! My friend and fellow Sicily traveler, Judy Witts Francini of Tuscany, had a recipe on her blog for Pancetta Arrotolata that sounded like something I wanted to try. I contacted my good friend and leader of the Sicily trip, Jasper Mirabile of Jasper’s Restaurant, and asked him if he was interested in trying the recipe. He responded with much gusto, so tomorrow is the day.
This “pancetta” part of the recipe is several pounds of fresh pork belly. Not knowing where to go shopping for such an item, I contacted Mr Pork himself, my friendly pig-killer, George Richter. CEO of Smithfield Foods. George is definitely the man to turn to with pork questions.. I told him what I was looking for and he very kindly said he would order one for me. Out of concern for me, he had the 10 pounds of pork belly cut into 8 pieces so I could handle it more easily. And he had the butchers remove the skin. In hindsight, I see I should have emailed the recipe to him so he would have known I needed it in one piece, with the skin. To make things right for me, he has reordered the pork belly..
Now, I have these hunks of pork to deal with! Jasper has been in Boston teaching a cooking class for the last several days, so when he arrives home he is going to find an email and this blog telling him I am relying on his genius to come up with the perfect way to use the pork belly! I can’t wait to see what we do with it!
Of course, I intend to have our picture taken in his kitchen so that I can post it here on my blog. Stayed tuned….more to come!





While you are waiting, check out Judy's blog. She went to Tuscany 28 years ago with $4000.00 to see what she could learn. She learned she loved Tuscany, she loved Italy, so she stayed! Go to http://divinacucina.blogspot.com/ and read her "Over a Tuscan Stove" blog. It is delightful!

All it takes are a few nice days and I want to go down to the vineyard and simply stand among the vines! I want to watch the leaves pop out, see the miniature clusters of grapes emerge. I want to watch the meadows turn green again and hear the bluebirds singing in the vines. I want to wander down to the pond and watch the huge catfish greet me with flapping tails, telling me to feed them. But most of all, I want the beautiful Kansas skies over me. I want to see the sunrise over the vineyard, slowly burning off the inevitable fog down among the lower vines. I want to watch our incredible gold and pink sunsets. And in the spring when storms build in the west, I will have a front row seat with a perfect view from the veranda. You know that old saying “you can’t go home again”? It isn’t true. I’ve been to vineyards in Germany, France, Austria, Italy and Sicily. I still love Somerset Ridge the best. That other old saying…”Home is where the heart is”…It’s right!

For some reason, a simple sauce can make an ordinary dinner an extraordinary experience. A perfect sauce can make you smile and your mouth water years later, just remembering that taste. At the same time, the thought of making a sauce sends fear rippling down the spines of some cooks! So, today’s blog is about making sauces, good sauces, successful sauces. Read on, then get your saucepans and wooden spoons ready, you are going to want to try a few!
The number one thing to remember when making a sauce is don’t ever cut corners! If it calls for butter, use the real thing. If it calls for 2 cups of heavy whipping cream, don’t start thinking about your waistline. If you have a weight problem or heart disease, skip the sauce, eat extra veggies instead.
To be a good saucier, a sauce chef, you need to think like a sauce purest.

That said, let’s get going on some savory sauces!

The most basic of sauces, is Classic Bechamel: White Sauce

1 cup milk
2 bay leaves
2 tablespoons unsalted butter
2 tablespoons flour
1 Pinch salt and white pepper
2 garlic cloves, crushed

1. In a small saucepan, heat the milk and 1 bay leaf to a gentle simmer, stirring so it doesn't scorch the bottom of the pan. Keep the milk on low heat.

2. Make a white roux by melting butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste. Do not allow to brown. Remove from heat, then gradually add a bit of the warm milk to the roux and whisk vigorously. Return the saucepan to the heat and bring up to a low simmer, continuing to add more milk and whisk. Cook for 5 minutes until sauce is thick enough to coat the back of a spoon. Check seasoning; add salt, white pepper, garlic and the remaining bay leaf.

3. To prevent a skin from forming as the sauce cools, lay a piece of plastic wrap directly on the surface.

4. Serve with fish, shellfish, vegetables or egg dishes. Bechamel is also an ingredient in Lasagna.


The next sauce to master is Classic Beurre Blanc: White Butter Sauce

1/3 cup champagne vinegar
1/3 cup dry white wine
2 shallots, finely chopped
1/2 lemon, juiced
2 bay leaves
1/2 cup heavy cream
1/2 pound unsalted butter (2 sticks) cubed
Salt and pepper
2 tablespoons chopped chives

1. In a heavy 2-quart saucepan, combine vinegar, wine, shallots, lemon, and bay leaves to make an infusion. Simmer over medium heat for 5 to 8 minutes until the mixture is reduced to a wet paste, about 2 tablespoons. Add the cream and continue to simmer until reduced again to about 2 tablespoons. Cream is added to make the sauce more stable and less likely to separate.

2. Reduce the heat to low and remove the bay leaves. Whisk in the chunks of butter in small batches. The butter should melt without the sauce getting too hot, producing a creamy emulsified sauce. Do not let the sauce go over 130 degrees F, where it will separate. If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together. Season with salt and pepper, fold in the chives, and serve immediately. Keep covered in a warm place for a few hours, if needed.

3. Serve with fish or vegetables.

Now for Classic Mornay Sauce

2 1/2 tablespoons butter
3 tablespoons all-purpose flour
2 cups warmed milk
1/4 teaspoon salt
1/8 teaspoon white pepper
1 pinch freshly grated nutmeg (optional)
2 ounces grated cheese, such as Gruyere

1. In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.

2. Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.

3. The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days

Classic Hollandaise Sauce

1/2 cup butter
3 large egg yolks
1 tablespoon plus 1 teaspoon of lemon juice
1/8 teaspoon salt
1 dash cayenne pepper or hot pepper sauce
2 tablespoons hot water
finely chopped fresh parsley, if desired

1. Heat butter in a heavy saucepan until hot and foamy, but not browned. In a small bowl, whisk or beat egg yolks with lemon juice, salt, and cayenne pepper or hot sauce. Gradually beat in butter, then water. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened. Serve immediately or let stand over warm water for up to 30 minutes. If desired, sprinkle with chopped fresh parsley before serving.

2. Makes about 2/3 cup of hollandaise sauce


Classic Brown Butter Sauce with Sage

3/4 cup butter (1 1/2 sticks)
2 tablespoons torn fresh sage leaves
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste


1. melt the butter in a large, heavy skillet over medium heat.

2. Add the sage, let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.


And finally, Classic Brown Sauce

1 veal shank
2 veal knuckle bones
Salt and pepper, to taste
2 tablespoons olive oil
5 tablespoons tomato paste, divided
2 tablespoons unsalted butter
1 onion, cut in half
1 garlic bulb, cut in half
2 celery ribs, cut in chunks
2 carrots, cut in chunks
1 bunch fresh thyme
1 bottle dry red wine
1 quart water
1 quart beef broth, low sodium
Bouquet Garni (thyme, parsley, bay leaves, peppercorns)

Place the veal shank and knucklebones in a roasting pan, season with salt and pepper and drizzle with olive oil. Roast in a preheated 350 degrees F oven for 45 minutes. When the veal pieces are brown, brush them with 3 tablespoons of tomato paste and season again. Raise the oven temperature to 450 degrees F and return the pan to the oven for 15 more minutes. Melt butter in a large stockpot over medium heat. Saute the mirepoix vegetables and thyme in the butter to coat then stir in the remaining tomato paste and continue cooking until the vegetables are caramelized. Pour in the red wine to deglaze, stir. Transfer the browned bones to the stockpot. Whisk in the water and broth. Add the bouquet garni and bring the sauce to a boil. Simmer gently for about 3 hours, skimming periodically. Strain the sauce through cheesecloth or a chinois to remove the bones and vegetable solids. Continue to cook for 1 hour more, skimming any foam that rises to the top, until the sauce is reduced to 2 cups and nicely thickened. Taste for strength and seasoning. May whisk in a pat of softened butter to finish the sauce.

. Serve with meats or poultry.

I’ll do Dessert/Sweet sauces soon!

Porky is safe to wallow another day!

So Sad! I will be unable to celebrate


National Pig Day at the Vineyard!

Just not enough time to get it organized so that it is fun for everyone, including the cook! The weather also enters into the decision, still just too cold!

I will definitely have a day to grill at the vineyard as soon as it warms up! Hope you will join us then.

fix a big pot of Cioppino!

Cioppino is not only one of my go to meals when I am having company, but it is one of my favorite foods! Although its history has never been verified, most agree that cioppino was created in San Francisco. The story goes that cioppino was invented by the Italian and Portuguese fishermen who concocted the stew based on the day's catch. Cioppino was originally prepared on the boats while the fishermen were at sea, with fresh catch straight from the water. Its name was supposedly derived from ciuppin, a possible corruption of the Genovese word for suppin, or "little soup." Another theory is that the name came from the foreigner slang to "chip-in-o," or, to chip in, as the fisherman partaking in the stew were expected to contribute fish to the meal.
As a result of the haphazard ingredients, based on what the ocean yielded, cioppino is a happily versatile dish. It's usually a stew based comprised of tomatoes, onion and garlic, but the herbs run the gamut from thyme to sage, and within the soup itself clams can be substituted with mussels, different white fish can be used, and red wine occasionally replaces white wine (I prefer Red). It's really a matter of preference and availability.

Cioppino

1/4 cup olive oil or salad oil
1 large onion, chopped
2 cloves garlic, minced or pressed
1 large green bell pepper, stemmed, seeded and chopped
2/3 cup chopped parsley
1 can (15 ounces) tomato sauce
1 can (28 ounces) tomatoes
1 cup dry red or white wine
1 bay leaf
1 teaspoon dry basil
1/2 teaspoon dry oregano leaves
12 clams in shell, suitable for steaming, scrubbed
1 pound large shrimp, (30 per pound), shelled and deveined
2 live or cooked large Dungeness crab (about 2 pounds each), cleaned and cracked

Preparation:In 6-8 quart pan over medium heat, combine oil, onion, garlic, bell pepper, and parsley. Cook, stirring often, until onion is soft. Stir in tomato sauce, tomatoes (break up with spoon) and their liquid, wine, bay leaf, basil, and oregano. Cover and simmer until slightly thickened, about 20 minutes. To broth, add clams, shrimp, and crab. Cover and simmer gently until clams pop open and shrimp turn pink, about 20 minutes. Ladle hot broth and some of each shellfish into large bowls. Serve with warm sourdough bread. Yield: 4 to 6 servings

Ferrara. Italy

Genealogy:
Nothing gives me goose bumps like discovering a place, a date or better yet, a person that has been unidentified up to this point as being a significant part in the history of my family. It is so fun to identify and log another ancestor that has not appeared in our written history until I tied two loose strings together. I would imagine that seems a bit overstated, but trust me, it is quite a moment!

And then there are those moments of failure ......thank goodness patience is a virtue!

My never-ending search for the Este ancestor who left Northern Italy’s Lake Como Region is and will continue to keep me very busy and probably frustrated. If my Grandfather hadn’t told a reporter that his “Mother’s family came from the Lake Como region in Northern Italy”, I’d still be searching the records in Scotland! Now, it looks like I have possibly discovered a link to the Estes family of the Veneto region, to Ferrara to be exact. As thrilled as I am to discover the link, I must admit having the family described as “infamous” has been rather disturbing. There is a moated fortress that was built by the Estes in Ferrara, and it is said they ruled with a “heavy hand”.
The Este Family ruled Ferrara and Modena in Northern Italy from the 13th century to the end of the 16th. During those many years, they played an important role in the political and cultural life of Italy, founding the University of Ferrara and making their courts major centers of literature and the arts. One of the leading members of the family was Isabella d'Este
The dynasty was established when Obizzo II (love that name! Should have named my son Obizzo instead of Chuck!) became perpetual lord of Ferrara in 1264, isn’t that cool! Perpetual lord! Este power was considerably extended by Niccolò III d'Este (lord 1393–1441), and by Borso d'Este (lord 1450–71), who became Duke of Modena and Reggio in 1452 and Duke of Ferrara in 1471. And then, along came Ercole I d'Este (Duke 1471–1505), who married into the royal family of Naples, definitely cinching the deal!

What does all of this power mean? I think it means I am the Queen of Italy!

This is all great news, but it doesn’t answer that big question….who the hell was the one who left Ferrara and why did he go to Lake Como? And then, why did he leave Como and head for Scotland? Why would anyone leave Lake Como? I suppose I should be thankful because he left Scotland and came to America! It is all so convoluted. While I work on this mystery maybe you should try a traditional recipe from Northern Italy. In my opinion, this is the best food on the face of the earth, hope you enjoy it!

Osso Buco with Citrus Gremolata

8 meaty veal shanks, cut 1 1/2 inches thick (7 pounds)
Kosher salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
6 carrots, cut into 1/4-inch dice
6 celery ribs, cut into 1/4-inch dice
2 onions, cut into 1/4-inch dice
6 garlic cloves-4 whole, 2 minced
3 bay leaves
4 cups chicken stock or low-sodium broth
2 cups dry white wine
1 15-ounce can diced Italian tomatoes
6 thyme sprigs
2 2 1/2-inch strips orange zest, minced
2 2 1/2-inch strips lemon zest, minced
2 tablespoons minced flat-leaf parsley

Preheat the oven to 375°. Season the veal shanks with salt and pepper. In a very large, deep skillet, heat 3 tablespoons of the olive oil until shimmering. Working in batches, cook the veal over moderately high heat until browned on both sides, about 8 minutes total per batch. Transfer the osso buco to a large roasting pan.

Add the remaining 3 tablespoons of olive oil to the skillet. Add the diced carrots, celery, onions, 4 whole garlic cloves and the bay leaves and cook over moderate heat until they are softened, about 12 minutes. Add the chicken stock, white wine, diced tomatoes and thyme sprigs and bring to a boil. Pour the vegetables and liquid over the veal, cover the roasting pan with foil and transfer to the oven. Braise the shanks for about 2 1/2 hours, until very tender.

Meanwhile, in a small bowl, mix the orange zest, lemon zest, parsley and the 2 minced garlic cloves. Lightly season the gremolata with salt and pepper.

Transfer the veal shanks to a baking sheet and cover with foil. Carefully strain the cooking liquid into a large bowl. Reserve the vegetables; discard the bay leaves and thyme sprigs. Pour the cooking liquid back into the roasting pan and boil over high heat until it is reduced by half, about 25 minutes. Season the sauce with salt and pepper. Stir in the reserved vegetables and simmer over moderately low heat for 2 minutes. Transfer the osso buco to shallow bowls. Spoon the sauce and vegetables on top and sprinkle lightly with the gremolata. Serve with the remaining gremolata at the table.
Serve with……

Soft Polenta
1 1/2 cups chicken stock
1 1/2 cups heavy cream
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon salt
1 Pinch ground white pepper
5 tablespoons polenta
5 tablespoons semolina
1/4 cup freshly grated Fontina or Telme
1/4 cup freshly grated Parmesan, plus extra for dusting

In a heavy saucepan, combine the stock and cream, and bring to a boil. Add the nutmeg and salt. Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Fold in the cheeses. Serve immediately or reserve.

To encourage polenta to come cleanly out of the pan, cook over medium heat. Run a spatula or wooden spoon around the sides of the pan to clean off the polenta. Do not stir, but wait and watch for a few seconds until a large bubble begins to form and pushes the polenta upward. Pour immediately into a warm dish.

The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate a dusting of Parmesan over the top just before serving



.

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.