I am "in to" works of art and food….no doubt about it. When I find a food that IS a work of art…..I am ecstatic! My grandmother Ann Robnett Johnston, made an angel food cake with 7 minute frosting that qualified as a work of art. Her cakes were a good 10” high, then she made them even higher with 2 to 3” of frosting. Absolutely beautiful. My grandmother Minnie Florence Ogg created her masterpieces with lard and flour….Biscuits! My Mom and Dad, Tom and Virginia Johnston, would spend days preparing their big Fall Football extravaganza for after the University of Missouri’s Homecoming Game. Every year, the table was covered with works of art! I remember my Dad always gave Mom a huge bright yellow mum corsage with a big MU made out of black pipe cleaners stuck right in the middle of it. And he loved to make those little frilly "socks" out of white tissue paper for the feet on the big roast turkey! What in the world did they call those darn things? Anyway, they did work hard planning a perfect party, preparing the food and arranging the table. Then they had fun!
So, I guess you might say, it is in my blood.

I am a firm believer that food must thrill the eyes before it ever crosses your lips!

I agonized for years, trying to give brides their perfect wedding cake. I spent 3 days making my own wedding cake! It was a brown sugar orange cake with real sunflowers on top. It was pretty, but not worth all the effort. If I could go back and redo that cake, I would make it Pavlova and would have completed it in one day. Another thing is for sure....Arch would have loved it!

Picture a 3 or 4 tiered stand, each tier displaying a perfect, fluffy white meringue shell filled with sweetened whipped cream and decorated with fresh fruit. I’m telling you, it beats the heck out of wedding cake! So, it might not cut as precisely as cake; it might not look as neat on the plate, but I guarantee you this…. the plates returned to the kitchen would be licked clean!

My first experience with Pavlova was probably 30 to 35 years ago. I read about the dessert from New Zealand, created in honor of the ballerina, Anna Pavlova’s visit to that country. A Russian ballerina of the late 19th and the early 20th century, she is widely regarded as one of the finest classical ballet dancers in history. Pavlova is most recognized for the creation of the role The Dying Swan and with her own company, would become the first ballerina to tour ballet around the world. It was during that tour a chef or baker in New Zealsnd created the Pavlova masterpiece.

Now, I should tell you a few things that I have discovered about making a Pavlova.

1. Being a meringue, do not make this during a monsoon! Meringue will become a sticky, gummy mess in heavy humidity.

2. The exterior of your Pavlova should be crunchy and crisp while the interior remains soft, creamy, very marshmallow like. That is produced by folding a little vinegar and cornstarch into stiffly beaten egg white mixture.

You do not want to brown the meringue as you do in Lemon Meringue Pie. Rather, you want it a beautiful creamy color. To achieve this, your oven is set extremely low, drying the surface rather than “baking” it.

3. For the sugar, use super-fine, also called castor sugar, so that it dissolves completely into the egg whites.

4. The egg whites must be handled carefully. The old standby rule of absolutely no fat or grease on the bowl or mixer beaters is very important here. First of all, separate the egg whites from the yolks while the eggs are very cold. This makes separating much easier and there is a much less chance of breaking a yolk. Once separated, bring the egg whites to room temperature before beating. Cover and refrigerate the egg yolks for another use. I use them for my Mom’s Boiled Custard!

5. I have never tried to save a meringue Pavlova shell for more than overnight. I simply leave it in the oven, turned off, of course.

Okay, those are my observations, now, are you ready? This recipe is from The Joy Of Baking.

Pavlova

Meringue Shell:

4 large egg whites

1 cup superfine (castor) sugar

1 teaspoon white vinegar

1/2 tablespoon cornstarch

Topping:

1 cup heavy whipping cream

1 1/2 tablespoons granulated white sugar

1/2 teaspoon pure vanilla extract

Fresh fruit – kiwi (definitely the traditional choice), strawberries, raspberries, blackberries, peaches 

Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.

Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)

The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.

Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound it softly into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.

However, I remember one time I had a small piece leftover….it was wonderful for breakfast! Not beautiful anymore, but heavenly!

Serves 6 to 8.

Apiculture….are you familiar with the word “apiculture”? To be honest with you, I don’t think I have ever heard of it. I happened upon the word when I googled the “honey” in preparation for writing this blog. What I learned is this….Beekeeping (or apiculture, from Latin apis, bee) is the maintenance of honey bee colonies, commonly in hives, by humans. A beekeeper (or apiarist) keeps bees in order to collect honey and beeswax, to pollinate crops, or to produce bees for sale to other beekeepers. A location where bees are kept is called an apiary. There is an apiary just down the road from the vineyard. The bees love the grape vines!

Now, let’s talk about honey as a natural guard against allergies.

The idea behind eating honey to fight allergies, is kind of like gradually vaccinating the body against allergens, a process called immunotherapy. Honey contains a variety of the same pollen spores that give allergy sufferers so much trouble when flowers and grasses are in bloom. Introducing these spores into the body in small amounts by eating honey should make the body accustomed to their presence and decrease the chance an immune system response like the release of histamine will occur. Since the concentration of pollen spores found in honey is low -- compared to, say, sniffing a flower directly -- then the production of antibodies shouldn't trigger symptoms similar to an allergic reaction. Ideally, the honey-eater won't have any reaction at all.

http://health.howstuffworks.com/local-honey-for-allergies2.htm

You just have to make sure you are eating honey that is truly local. Eating honey from bees even 10 miles away may not help you because chances are, their honey does not contain the pollen from the plants that are making you sneeze! So, buy local!

Now, it is time for cooking with honey!

Start your day off with Applesauce Breakfast Cake

1/2 cup butter, softened

1 cup honey

1 egg

1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1 cup chopped dates
1/3 cup chopped walnuts
1 cup unsweetened applesauce

Cream butter in large bowl. Gradually beat in honey until light and fluffy. Add egg and vanilla; mix well. Combine dry ingredients in medium bowl; reserve 2 tablespoons flour mixture. Combine dates, walnuts and reserved 2 tablespoons flour mixture in small bowl; set aside. Add remaining flour mixture and applesauce alternately to creamed mixture, beginning and ending with flour mixture. Stir in date mixture. Pour batter into greased 13 × 9 × 2-inch pan. Bake at 325ºF 35 minutes or until wooden pick inserted near center comes out clean.

Serve Mexican Coffee with it!

4 cups hot espresso-style coffee

3/4 cup half-and-half

1/2 cup honey

2 tablespoons unsweetened cocoa

1 teaspoon ground cinnamon

Sweetened whipped cream
Chocolate shavings

Combine coffee, half-and-half, honey, cocoa and cinnamon in blender and blend 1 minute on high. Pour into mugs; garnish with whipped cream and chocolate shavings.

For dinner….Grilled Pork Loin with Honey and Port

1 1/2 pounds boneless pork loin

2 tablespoons olive oil

1 tablespoon kosher salt

1 1/2 cups Somerset Ridge Tawny Port
1 cup orange juice
1/4 cup honey
2 tablespoons cider vinegar
1/4 cup minced green onions
1 cup dried apricots
1 teaspoon dried rosemary

Rub pork loin with olive oil and kosher salt. Place in bowl. Combine remaining ingredients in saucepan. Heat to a boil, reduce heat and simmer 5 minutes. Pour hot marinade over pork; cover and chill for several hours. Remove pork from marinade, reserving marinade.
Preheat dome-shaped charcoal grill. Sear all sides of pork roast. Place on roasting rack. Cover grill; cook pork to an internal temperature of 150ºF, about 35 minutes. Baste frequently with marinade. Remove from grill. Cover and keep warm for 15 minutes. Reserve all juices.
Heat reserved marinade to a boil, simmer for 5 minutes; add pork juices and simmer a few minutes more. Slice pork loin to serve; arrange on plates. Pour warm sauce over slices.

And for dessert…..Honey Ice Cream!

1 pint Heavy cream
1 pint Light cream
8 Egg yolks
4 ounces Honey

In a nonreactive saucepan, combine the heavy and light cream and heat just to a simmer.
In a large mixing bowl, beat the egg yolks and honey together until pale, slightly thickened and at the ribbon stage. Slowly add the heated cream, whisking continuously, so as not to cook the yolks.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture coats the back of a spoon.
Remove from the heat and cool over an ice bath. Pour into an ice cream maker and process according to the manufacturer's directions.

12th century olive oil mill

Gangivecchio

Look what I just received! A photo of the olive oil mill I blogged about yesterday! I want to thank Mariann Vandenberg (travelberg@travels-with-taste.com) for sending it to me. Mariann planned a perfect trip for us! And she obviously has a better camera than I have!
It is hard to judge the size of the mill and the room. If my memory is correct, the base of the mill was maybe 3 feet high and 5 feet in diameter. The monks would hold onto the long handle and walk around the outside of the mill, crushing the olives. Oh what we do for that perfect golden green oil!

Have you ever eaten Bagna Cauda, that wonderful warm "olive oil bath" for crudites. There are so many stories about how the recipe was developed, too many to really find the truth. All I know is, Bagna Cauda is wonderful! Since it is warm, served in a little cup over a candle, most people feel it is a winter dish. Trust me, with all of the spring veggies about to pop up in our gardens, don't wait for next winter! Enjoy it now!

Photo by Rubber Slippers in Italy

http://rubbahslippahsinitaly.blogspot.com

Bagna Cauda, A Piedmontese fondue to be served with fresh raw vegetables


Serves 6
One head garlic or to taste
1 to 1 1/4 cup extra virgin olive oil, buy the best you can afford!
8 whole salted anchovies, briefly rinsed in water.
Assorted vegetables for dipping, including carrot strips, cauliflower, jicama, broccoli, celery, Jerusalem artichokes and asparagus

In a food processor, blend the anchovies,  the peeled cloves from a head of garlic, and about half a cup of olive oil. Process until it is the consistency of a paste. Pour into a heavy saucepan and cook over very low heat for about 25 minutes, until lightly brown in color. To serve, pour into bagna cauda warmer, or small fondue pot, and add olive oil to thin slightly.  There are some recipes that call for 1/4 cup softened butter to be blended in at this point., I never turn down butter! Use this mixture to dip vegetables or bread, or serve over grilled polenta or roasted vegetables.

Be aware however, "one head of garlic" can be huge, can be small....can be mild, can be strong. Some people like to steep the cloves in hot milk for an hour to remove some of the harsh taste of raw garlic. I personally feel the traditional way is the only way. It is suppose to be garlicky!

In October, 2008, I took a trip to Sicily to study Food, Wine and Olive Oil, as well as the history of Sicily. It was everything I had hoped it would be! The island of Sicily is a region of Italy but they have a self governing community. The people are proud to say they are, indeed, Sicilians first, Italians second.
They have every reason to be proud, their history is amazing. A beautiful mountainous island, Sicily has been occupied by a series of traders, migrants and invaders including Phoenicians, Greeks, Cathaginians, Romans, Byzantines, Arabs, Normans, Angevins and Spaniards, each leaving their own architecture, art and cuisine. We were treated to some of the world's greatest food!

Tucked away on a remote mountainside is Gangivecchio, once a Roman outpost, then a fourteenth-century Benedictine abbey. Today, it is a world-class restaurant and inn, and for special occasions, a cooking school. Every moment at Gangivecchio was incredible. I loved the restaurant, the inn, the cooking demonstrations and of course, the food. But as I think back on my time there, it is the history of the place that excited me the most.

In the center of the original structure is an open air courtyard that took my breath away. On one side was a beautiful stairway leading up to the second level. The owners had positioned potted plants here and there, all with colorful blossoms. The floor of the courtyard was cobblestone, much of it over 1200 years old. Off to one side, there was an area blocked off with rope. In the center…..a “dig” was going on. It seems they discovered some artifacts from 400BC just a few feet beneath those cobblestones!

Just beyond the “dig”, directly across from the stairway, was an opening leading into a pitch black chamber. Just outside that chamber, hanging from an ancient old board, were whole cherry tomato plants, drying in the hot Sicilian sun. I was fascinated with the whole picture; the darks, the lights, the stones, the intrigue of that dark portal. My camera came close to a meltdown!

Photos taken, I had to see what was in that black opening. After being in the sun-drenched courtyard, it took more than a few minutes for my eyes to adjust to the cool darkness. As they began to focus on what was before me, my heart was pounding! There, tucked away off the courtyard, in a tiny room, was the ancient hand carved stone olive oil mill, used by the Benedictine Monks in the 1300s! I have to say, few places or things have had that particular effect on me. I love history! I felt so much a part of that place, that time. I wanted to stay forever.

I hated to leave Gangivecchio. I had been there such a short time and there were so many nooks and crannies I wanted to investigate. I truly felt a loss as we drove back over the mountains, but as I checked my camera, I realized I had a future painting of Gangivecchio before me!

As I said, it has been a year and a half since my trip. I've looked at that photograph at least once a week. I printed out an 8x10, so I could think about my painting. I showed it to all of my fellow painters and instructors, all the time trying to get the nerve to attempt to capture my favorite place in Sicily.

The month of March proved to be my time. It is so rare for me to be pleased with a painting, but I truly am happy! Gangivecchio makes me feel like I am in that courtyard; I can feel the hot sun, then… there it is….that black portal is before me! Thank you, Sicily!

The Inn and Restaurant at Gangivecchio are owned by the Tornabene family. Wanda amd Giovanna, mother and daughter, have written 4 or 5 cookbooks, and of course, I had to bring them home with me.
In   La Cucina Siciliana di Gangivecchio, I found Wanda's meatball recipe, Polpette alla Wanda. I love them!
 
1 pound ground veal
1 1/2 pounds ground pork
2 large eggs
1/3 cup freshly chopped parsley
1/3 cup day-old bread, soaked in water and squeezed dry
1/2 cup diced mortadella
1/3 cup diced ham
olive oil
1 medium onion, finely diced
1/3 cup tomato paste
1/2 teaspoon sugar
salt and ground pepper
flour
 
Mix together all the ingredients from the veal through the ham. Shape into 16 equal-sized meatballs and flatten slightly into oval shapes.
Cover the bottom of a large frying pan with 1/4 inch of olive oil and fry the ovals until well browned on each side. Transfer to a heavy pot.
Add the onion, tomato paste, sugar and 1 cup of water to the same frying pan, stirring to release any tasty particles sticking to the bottom, and cook for about 5 minutes. Season to taste with salt and pepper.
Pour the sauce over the meatballs and add enough cold water to almost cover them. Sprinkle the tops of the meatballs lightly with flour. Cover and simmer over low heat for 1 hour.

Do you realize June will be here in a flash? I need to be painting like a mad woman, but haven't had much time lately. The Art in the Vines show will be upon me before I know it! Somerset Ridge Vineyard is looking spectacular now that the snow is gone (surely it is gone!). The second week in April should bring "bud break" when the vines suddenly wake up after a long winter. They are eager to show off by sending out beautiful thick canes, soon to be heavy with bright green leaves and gorgeous clusters of grapes!

The vineyard will be the venue of not only the Art in the Vines, but also weddings and formal dinners.

It is such a perfect setting for romantic events!

Are you familiar with that amazing event designer, Colin Cowie? I met Colin when he was in Kansas City probably 10 or 12 years ago. He came to Nordstrom's to introduce a new book. He facinated me! Ever since then, I have been a Colin Cowie Fan.

Don't I wish he would be hired by a Kansas City bride to come and plan her wedding at Somerset Ridge Vineyard! Check out his newsletter, great events of all kinds, fabulous recipes, great gift ideas. Beautiful photography, beautiful party ideas.  Go to  http://www.colincowie.com/newsletter

Here is one of Colin's recipes from his newsletter.....heavenly! Thank you, Colin, for letting me share you and your newsletter with my friends and fans!
Spicy Shrimp SalsaYield: 4 Servings

•1 pound large shrimp, peeled, deveined and cooked

•2 plum tomatoes, seeded and diced

•1/4 cup diced red onion

•1/3 cup chopped fresh cilantro

•1/2 serrano chile, seeded and minced

•1 tablespoon chopped fresh parsley

•Juice of 1 lime

•1/4 cup olive oil

•Salt and freshly ground pepper

Instructions

1. Cut each shrimp into 4 pieces and place them in a medium bowl. Add the tomatoes, onion, cilantro, chile, and parsley and mix to combine. Add the lime juice and oil and toss to mix thoroughly. Season with salt and pepper to taste.
2. Chill until serving time and serve with tortilla chips and beer.

Now, I really must go paint! A new Lago di Como is trying to come to life on my canvas!

Gigabiting » Blog Archive » Chillin’ With My Peeps

I must share this blog with you. I discovered it several weeks ago and thought it was good, but then along came the "Peeps" posting! Make sure you read it and follow the links when they sound interesting to you. Hope you enjoy it as much as you enjoy "Peeps"! That reminds me, I need to hit the candy aisle at the grocery store............
To read this blog, click on  Gigabiting » Blog Archive » Chillin’ With My Peeps

Could this possibly work? Will Americans develope the backbone to win back our country?
Can "WE THE PEOPLE" stand up and be counted?
 Time will tell....

I wrote a post several months ago, then felt maybe I was being too radical....I could picture my 3 kids rolling their eyes, wishing I'd never gotten into blogging! Me, radical, sure!
Anyway, I ended up saving the post, basically chickening out. Not anymore!
Yesterday I called the White House and left a message for Obama, telling him that
he is encouraging our government  to flush 234 years of freedom down the toilet.
What do you want to bet mine was not the only message he received?
What do you want to bet he never bothers with messages from the citizens of America!

         Call the White House TODAY!  202-456-1414

Call your Senator and Congressman today!

U.S. Capitol Switchboard 
(202)224-3121

and ask for your senators' and/or representative's office.

....as far as I am concerned, they all should go.
American Government and American History need to be taught
like they were when I was in high school...50 years ago!
Americans need to know:
What it took to become an independent country!
What it took to become the best place in the world to live!
What it took to be America, the Beautiful!

At the same time, Americans need the truth about how we got into the position we are in today.Greed and Power have destroyed our government, and is doing all it can to destroy the America we love!

Wake up, America!

Thank you for all the messages and inquiries as to where the h*?# I have been since my last posting. My little 91 year old Mother took a tumble and has been in the hospital. She is home now, and hopefully she will stay safe. If you should happen to see her somewhere and she doesn't have her walker....you scold her and tell her "Kay said for you to use your walker!" Chances are she won't listen, but we must try!

Happy St Patrick's Day to you! No. I am not going to give you an Irish recipe. There is enough Corned Beef and Cabbage in the world. I will share a recipe today, but nothing green!

I have fun times planned for Friday night. My dear friends at The Piano Room in Kansas City are saving my favorite table for me and I am meeting some of my Somerset Ridge Painters and their husbands for a great evening. That Master of the Keyboard, Mr Dave McCubbin, will be filling our evening with song. He not only plays the keyboard beautifully, but he sings, too! If you have never been to the Piano Room, you must go. Dave is one of the Treasures of Kansas City! The Piano Room was formerly Inge's Bar, a landmark in the Waldo area.

Unfortunately, the Piano Room does not serve food, but Ginny, the owner, has never frowned at you bringing in your own nibbles to have with her perfectly prepared mixed drinks or a glass of wine! Since I know my "Painters", I am going to take food on Friday. After much thought, I have decided to take an old recipe, a great "take along" kind of appetizer. It is called "Bread Pot Fondue".

Bread Pot Fondue

serves 8

2 cups shredded cheddar cheese                      

8 ounces cream cheese

1/2 cup sour cream
4 ounces pepperoni sausage, I buy Farmland
1/2 cup chopped green onions
4 ounces can green chilies
1 loaf round bread, top removed and inside   hollowed out. Save top!
1 large bag of Fritos

Chop pepperoni and bake for 15 minutes at 350 degrees. Drain.
Mix all ingredients, pour into a hollowed out loaf of bread. Replace top, wrap in foil.
Bake 1 1/2 hours at 350 degrees.
Serve with Fritos.

This recipe travels well and stays hot! I keep it wrapped in the foil and then wrap in in a large towel. I unwrap it when it is time to serve it, surround it with the Fritos and make sure a serrated knife is handy for cutting chunks of the bread (probably the best part!).
So, this definitely not a GOURMET recipe, but it is so simple and so good! One tip...don't use a round loaf of bread that has been stored in a plastic bag. You want a fresh crispy loaf. Here in Kansas City, we have a bread company called Farm to Market Bread. They make the perfect loaf for this recipe! You can find them at all the Hen House Grocery Stores.

Hate to cut this short, but I must go see Mom and then get my taxes done...heaven only knows our "Government" (and I use the term loosely) needs all the money they can get their hands on! By the way, I left several messages for the President and my Congressmen yesterday. The switchboards in D.C. were HOT!
Do you think anyone listens to the messages?????????
Have a great day!

At last, a week with plenty of “nap time”! I feel ready to take on the world again. After a month of pressure and very little sleep, not to mention constant bad weather, I am up and running again!

I’m doing two painting classes a week at ARTichokes, helping to organize the Art and Wine Crawl that will be held June 19th in Paola, Kansas, and of course, my favorite event of all time, Art in the Vines, to be held June 12th at Somerset Ridge Vineyard and Winery.

                                                        

It is so good to be back in painting classes again! Becky Pashia, the co-owner of Artichokes, and one of my two instructors, has always given me that jolt to pick up a paint brush and get busy. I am more organized, more prolific, and I paint with more abandon. Then there is my other instructor, dear little Ada Koch, one of the sweetest people I know. Ada can look at me and say “Do you see all the color in that clear glass?” In the beginning, I did not….but I do today! Ada has taught me to “see” what I am looking at. She lets me do my own thing in class, but she keeps close tabs on me, too.
Yes, it is so good to be back….and good for me! If you love to paint, or have always wanted to paint, go to http://www.artichokeskc.com/ and check out their classes. While you are there, scroll through the artwork and their list of artists. Becky and Megan Sutherland provide Kansas City with beautiful shows in their gallery.

 Paola Art and Wine Crawl is in the early planning stage, but with the beautiful town square full of paintings, sculpture, music and food, I know it is going to be a great day. The plan is to have each merchant around the square offer a different wine and display some of the art. So, by the time you have visited all of them, you will be saying “That was FUN!” Mark you calendars, June 19th.

And while we are on the subject of Paola, don't miss the Anniversary Week at Molly's Table in Paola. Donna Nagle's restaurant will be featuring local "chefs", friends and neighbors there in town who are famous for a particular recipe they have perfected. It is a great idea and should be fun. The Somerset Ridge Painters and I will be there for lunch on Tuesday, 3/16 to help Donna and her staff celebrate!

Somerset Ridge Art in the Vines.

We held the first show last year and it was a roaring success! I have 30 artists coming this year, each bringing their work to hang in among the vines. You come out, get a bottle of your favorite Somerset Ridge wine and a couple of glasses, and then spend the afternoon meandering through the vineyard enjoying the art and talking to the artists. There will be live music and food! It is such a fun celebration, one you do not want to miss. June 12th!

Speaking of Somerset Ridge, now that spring (and daylight savings time!) is coming, the vineyard will be hopping with fun events and special days. On weekends, The Veranda will be providing a great place to sit and enjoy live music, and a selection of fun foods to pair perfectly with the wonderful wines of Somerset. The winery is a great place to spend part of your weekend! Check their webpage and sign up to receive the newsletter. You will receive announcements for special events. http://www.somersetridge.com/



Can you believe it! It looks like we may actually have SPRING after all! I’ve been talking about fresh herbs and spring vegetables. I’ve been dreaming about fresh asparagus and baby spinach, pots of beautiful crisp basil, fragrant mint and soft fuzzy sage. I want to cover my deck with every herb I can find. I need to dig out all of the pots from last year, get them cleaned up and filled with potting soil so,when the herbs arrive at the green houses, I’ll be ready. The shallots at the vineyard should be shooting up in a month, about the same time we have “bud break”. The wonderful thing about shallots is they multiply all the time! We should have plenty to use for preparing our harvest lunches. At Somerset Ridge, we believe in using fresh, using local!

What says spring more than Lamb and Mint? The two are a perfect combination and I figure it is time to get some recipes lined up featuring Lamb. Here is one of my favorites

Minty Pasta Salad with Lamb
5 oz. dried fettuccine
1 Tbsp. extra virgin olive oil

1 tsp. finely shredded lemon peel
1 recipe Mint Herb Pesto, below
12 small lamb double rib chops
3 cups arugula
1 cup fresh mint leaves
Pine nuts, toasted

For Mint Herb Pesto:
1/2 cup lightly packed arugula
1/2 cup lightly packed mint
1/2 cup lightly packed basil
1/4 cup extra virgin olive oil
2 Tablespoons toasted pine nuts
1 Tablespoon lemon juice
2 cloves minced garlic
1/4 cup shredded pecorino cheese
1/2 teaspoon crushed red pepper

1. Cook pasta according to package directions; drain. Rinse; drain. Transfer to bowl; toss with oil and lemon peel. Prepare Mint-Herb Pesto. Add to pasta; toss. Set aside. (Pasta may be chilled up to 24 hours.)
2. Meanwhile, sprinkle lamb lightly with salt and pepper. For a charcoal grill, place chops on rack directly over medium coals. Grill, uncovered, 10 minutes (145 degrees F for medium-rare), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place chops on rack over heat. Cover; grill as above.)
3. Toss pasta with arugula and mint. Top with grilled chops; sprinkle with pine nuts. Makes 6 servings.
4. Mint-Herb Pesto: In blender or food processor combine arugula, mint, basil, extra virgin olive oil, toasted pine nuts, lemon juice, and minced garlic. Cover; blend or process until smooth, scraping down sides as needed. Add the shredded pecorino cheese and crushed red pepper. Cover; blend or process until just combined. Season with salt and pepper.

An Evening at Jasper's....

Pig 102,

from Snout to Tail

Pig 102 is now in the past and I have had a full day without pork!

Thursday evening, 45 guests arrived at Jasper's Restaurant here in south Kansas City to participate in an 8 course dinner featuring "the Pig". As I have said in previous blogs, we started this dinner over a month ago. The Guanciale, Italian dry cured hog jowl, was the first item we decided to prepare. When I asked Jasper what he thought of the idea of making Guanciale, he was all for it. The next step was to find the jowls.... you can't just walk into your local grocery store and buy them! Steve's Meat Market in DeSota, Kansas was my answer. With menu in hand, I went to Steve's and ordered 8 jowls, pounds and pounds of ground pork and ground pork fat, huge amounts of pork shoulder, 5 pounds of pork liver, and 20 pounds of pork neck bones. When another snow and ice storm made it impossible to make the drive to DeSota to pick it up, our preparations were put on hold. I was a little nervous as the days went by, still no pork. The hog jowls needed to rest in the wonderful Tuscan seasoning sent to us by our friend, Judy Francini, all the way from Italy. When Jasper was finally able to drive to Steve's, we met and the preparations began.

As each jowl was sufficiently seasoned with our Tuscan seasoning, it was then rigged with a butcher's twine "hammock" to be hung in the walk-in cooler at the restaurant for another 2 weeks. (see the photo of Guanciale, taken by Chris Perrin of Blog Well Done blogwelldone.com ) After that they were to hang in the wine cellar at Jasper's until the day of the dinner.  At long last, our Guanciale was underway.

Next came the Cotechino, a wonderful clove infused sausage. I made three large sausages, wrapped in cheesecloth and tied with butcher's twine, then simmered gently in a pork broth.

My second project was Coppa di testa, otherwise known as head cheese. Now, don't get upset, I did not use the poor pig's head, but I doubt  he would have cared if I had. Instead I used ground pork shoulder, with minced carrots and red bell peppers, both red and green onions and celery. To replace the natural gelatin provided by the bone and skin of the hog's head, I turned to good old Knox.

We were now down to two days before the dinner and it was time to make the Italian Country Pate. I want to thank my sister and brother-in-law, Ann and Bruce Wilkinson of Raleigh, North Carolina (they planned a visit home to coincide with the dinner) who painstakingly diced 5 pounds of pork liver into tiny little 1/2" cubes. Those cubes were blended into 5 pounds of ground pork, 3 pounds of ground pork fat, onions, brandy, herbs and spices. The mixture was packed into bacon-lined loaf pans and baked in a water bath.

While all of this was going in my kitchen, Jasper and his staff were planning the evening with great care. They had the 20 pounds of neckbones to prepare in Jasper's own sauce, and a large pork butt to turn into the world's best Porchetta. The patio room at the restaurant overlooks Watt's Mill Creek and with the melting snow, it was running fast over the rocky falls. The white tablecloths, candle light and the sparkling wine glasses gave the room a festive air. In the kitchen the Tuscan Bean Soup was simmering on the stove, the Porchetta and Truffle Potatoes were in the oven, the Caramelized Pancetta Gelato was waiting in the freezer. The pasta was cooked and the salad greens were ready to be tossed with Jasper's Tuscan Dressing. He had prepared 3 wonderful sauces to be served with the sausage, head cheese and pate.

As the guests arrived, they were greeted with a gleaming glass of Somerset Ridge Traminette wine, the first of many of Somerset's wonderful wines that would be served throughout the evening. On the tables were silver platters of artisian breads prepared by fellow Slow Food member, Suzanne Frisse....... http://www.meadowlark-acres.com/. Suzanne had used the Traminette wine in her bread and was amazed at the almond flavor it created.

When the guests were seated, the first of the small starter plates were served. 8 plates later, we rolled them out to their cars! All were smiling..... groaning...but smiling!

Slow Food Kansas City Presents Pig 102
 "From Snout to Tail"

Local Duroc Pork, Local Wine & Local Chefs

February 25, 2010 6:30 PM

Jasper's Ristorante 1201 W. 103rd. Street

Kansas City, MO 64114

Call 816.941.6600 for reservations

45.00 per person

(Tax and gratuity not included.)

————————————————————————————

Join Slow Food Members Kay Tucker & Chef Jasper Mirabile for our 2nd annual

small plate dinner 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.

Jasper will be serving Tuscan Bean Soup, Mama's Sunday Sauce & Neck Bones and

Bucatini all'Amatriciana, & Porchetta.

I am making Guanciale, Head Cheese, Zampone & Country Pork Pate.

To finish off our Pig 102 Dinner, how about an

Extra Virgin Olive Oil Cake with Gelato and Caramelized Pancetta!

Slow Food members Dennis & Cindy Reynolds will be offering their

Somerset Ridge wine produced locally in Somerset, Kansas.

A portion of the dinner price will be applied to Slow Food philanthropies.

Jasper and I had such a good time preparing our Pig 101 dinner last year that we have decided to continue on with our mission to use every part of a pig.

If you are planning on joining us but have not made your reservation yet,
please do not delay. Seating is limited!

Call Jasper's today at

816-941-6600

I would love to see you there!

One of the dishes that I am making is head cheese! So many people draw back when I say that....the dreaded head cheese.  Sure it may sound peculiar, but it is actually very good! It isn't like I grind up a pig's head. Instead, you gently simmer it (by the way, it is completely clean of strange stuff like brains, eyeballs, tongue, etc). You see, the skull bones have a great deal of natural gelatin in them. As I simmer the head, the meat on the cheeks, which is absolutely succulent, and the natural gelatin separate from the bones. I strain the meat from the broth, dispose of the skull bone and proceed to make a formed meat sausage from the broth and meat. It is flavored with good things like onions, carrots, celery, and garlic. See, it isn't so bad after all!
Now, as for the Zampone.....
you take pig trotters (the feet)...

Okay, I never said I was normal!

So, now I feel I need to share a pork recipe that does not call for strange body parts! Are you tired of sausage that has so much fat that each patty shrinks drastically when you cook it? Try this, I think you will be pleased. And, you get some bran!

Lean Pork Breakfast Sausage

3/4 cup shreds of whole bran cereal

1/3 cup apple juice

1/2 pound ground pork loin

1/4 teaspoon fennel seed

1/4 teaspoon dried rosemary, crushed

1/8 teaspoon salt

1/8 teaspoon hot pepper flakes

 In medium bowl, combine cereal and apple juice; let stand 5 minutes. Add remaining ingredients; mix well. Shape into six patties. Heat broiler. Place patties on oiled broiler pan. Broil 4-5 inches from heat for 4-5 minutes on each side, or until no longer pink. Makes 6 patties.

                            

What a weekend it was for the Art Community here in Kansas City! It started off Friday evening with a roaring success at ARTichokes Gallery in Mission Farms. ARTichokes consistently shows the regions best art, featuring artists that are as varied in medium as they are in subject.

I felt particularly proud as I entered the gallery. The featured artist is a delightful young woman that I have gotten to know well over the last 12 months. There on the largest wall of the gallery, I found the amazing work of Kristin Goering. Kristin works in Acrylics and is particularly adept in painting both Kansas and Colorado landscapes as well as vibrant florals and still life paintings.
Kristin is one of the happiest people you will ever meet; her beautiful smile and laugh make you want to get to know her. Her happiness is apparent in every one of her paintings!

The shows at ARTichokes are the result of hard work and love of art by both Becky Pashia and Megan Sutherland, the 2 owners of the Gallery. The two women consistently choose the right mix of artists and then hang the show, utilizing movable walls, creating a magnificent showcase for each individual artist. As a student at ARTichokes, I am always excited to enter the Gallery! Stop by and see what I mean, it is a great experience.

As if Friday evening wasn’t enough, along came Saturday and another thrilling art experience! The Kansas City Artist’s Coalition held their 27th Annual Art Auction in the Coalition’s gallery space in the River Market area. Each year, the Coalition holds this fund raiser, auctioning off pieces of art donated by the member artists. The auction is divided into both a silent auction and a live auction.. The official auctioneer was Colonel Wes E. Schlobohm, assisted by his father and cousin. With hundreds of pieces to auction, they kept it moving and fun. I always did like a man in a Stetson!

I am sorry to say I did not place a winning bid to bring home one of the treasures, but I met some wonderful artists and ran into many I already knew. The food and wine were delicious and the volunteers who worked throughout the evening did a magnificent job of keeping the hundreds of guests very happy.

I am already looking forward to the 28th Annual Art Auction!

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Mardi Gras! So many food blogs are coveringValentines Day,

and because of that, I am choosing to talk about Mardi Gras. Whether you call it Mardi

Gras, Karneval, Carnival, or Carnevale, whether you are in New Orleans, Rio or Venice,

food and drink are BIG! Our own New Orleans has been partying for a week because of their Super Bowl victory last weekend; they switched gears today with the big Mardi Gras Parade. It has arrived! Dig out your beads and masks....it is time to party New Orleans style!

Pig 102 is coming
From the Somerset Ridge Vineyard newsletter....  http://www.somersetridge.com/
After the great success of Pig 101 last year, we're pleased to announce: Pig 102: From Snout to Tail, 6:30 pm February 25,, at Jasper's Restaurant!
Chefs Jasper Mirable and Kay Tucker will show us how to prepare delectable dishes from every part of the noble pig, with pairings of Somerset Ridge wine with every course.

This event is presented by Slow Food Kansas City. It sold out quickly last year, so make your reservations now by calling Jasper's Ristorante at 816-941-6600.

$40.00 per person - Includes wine.

$5.00 from every purchase goes directly to Slow Food KC Chapter.

Nothing says "I love you" on Valentines Day like a handmade Chocolate Truffle, unless it is a handmade Somerset Ridge Tawny Port Chocolate Truffle! Chocolate and Port have been perfect together forever, now you can have them both in one fabulous bite. Make these for the one you love and your evening will be amazing!

Classic Bittersweet Chocolate-Somerset Ridge Tawny Port Truffles

Ganache:

8 1/2 ounces finely chopped bittersweet (not unsweetened) chocolate

3/4 cup heavy (whipping) cream

2 Tablespoons Somerset Ridge Vineyard Tawny Port

Coating:

2/3 cup sifted unsweetened cocoa powder, preferably Dutch-process (European-style), for dusting truffles (see Note)

1 1/4 pounds coarsely chopped bittersweet (not unsweetened) chocolate

2 Tablespoons solid white vegetable shortening (no substitutes)

1. To prepare ganache: Put chocolate in a medium-sized, deep bowl set in a warm place. In a medium saucepan bring cream to a simmer over medium-high heat. Lower heat until mixture just barely simmers and cook, uncovered and stirring occasionally, three to four minutes, or until liquid is reduced to 2/3 cup. Immediately strain cream through a fine sieve into chocolate, stirring until chocolate completely melts. (If any chocolate pieces remain unmelted, set bowl in a slightly larger bowl of hot water and stir until melted.) Stir Port into ganache until well blended. Cover and refrigerate for at least four hours (or freeze, stirring frequently, for about one hour), until mixture is very cold and stiff.

2. To form truffle centers: Using a melon baller or teaspoon, scoop up ganache and roll between palms into 3/4-inch balls. (They don't have to be perfectly round.) Transfer to wax paper lined baking sheet, slightly separated. (As chocolate builds up on hands, wipe it off with a paper towel and continue.) If ganache be comes too soft to shape, return to refrigerator briefly; then proceed. Lightly cover balls with plastic wrap and return to refrigerator until portions are cool and firm.

3. Meanwhile, set out a wax paper-lined tray and a long-tined dipping fork (or a meat fork, fondue fork, or dinner fork). Put cocoa powder in a medium-sized, deep bowl. To hold tempered chocolate at the proper temperature, place a heating pad (inserted in a heavy plastic bag to protect it from drips) under bowl of tempered chocolate. Turn pad to lowest setting. Lay a kitchen towel over plastic bag and, as you work, adjust the thickness of the towel as needed to keep bottom of bowl just barely warm.
4. To chocolate-coat and dust truffles: Tip bowl so chocolate pools on one side. Dip a chilled ball of ganache into chocolate, turning with fork until completely submerged. Immediately lift truffle, tapping fork against pan side and then scraping it against side to remove excess chocolate. Quickly drop truffle into bowl of cocoa powder, shaking and swirling bowl, until ball is completely coated. Push to one side and let rest a few seconds until chocolate layer begins to set. Shake off excess cocoa powder, reshape truffle into a ball with fingers if necessary, and lay on wax paper-lined tray. Repeat procedure, gently stirring chocolate about every two minutes to maintain even temperature, until all truffles are prepared. Wipe off dipping fork with dry paper towel as chocolate builds up. If chocolate begins to stiffen and set before all the truffles have been dipped, remove towel from heating pad and turn up heat, stirring just until chocolate melts and thins out again but is not warm. Immediately lower heat and replace towel. Recheck for tempered state by inserting a knife in chocolate and timing to see if it sets within 1-1/2 minutes. If not, add about 1/2 ounce more chocolate; gently stir to cool mixture slightly and try again.
5. When all truffles are formed, immediately cover tray with plastic wrap and refrigerate for five minutes only. Immediately remove from refrigerator. Pack airtight and keep in a cool place (but preferably not refrigerated) for up to a week.
6. Note: For a sweeter coating that lends the same dusty look as cocoa powder, combine 1/4 cup unsweetened cocoa powder and 2/3 cup chopped bittersweet (not unsweetened) chocolate in a food processor fitted with a steel blade. Process in on/off pulses until chocolate is finely chopped. Continue processing until mixture is powder fine. Then proceed to chocolate-coat and dust truffles exactly as instructed.
7. Yield: about 1-1/3 pounds, about 35 1-1/4 inch truffles

The First Paola, Kansas Art Crawl was a BLAST!

the Somerset Ridge Painters were very pleased and proud

to be invited to participate.

Donna Nagle, owner of Molly's Table

let us take over her restaurant for the evening.

there were over 30 paintings by

Ada Koch

Audrey Benskin

JoAnne Carlton

Maria Johnson

Vicki Johnston

Winnie Davis

and Kay Tucker

Molly's Table provided the food, including a wonderful Goat Cheese Torte with sundried tomatoes

The wine was from Somerset Ridge Vineyards, naturally!

The event in cooperation with

D'Marie Fine Art Gallery and

the Gas Light Gallery on the Paola Square

was a big success and more Art Crawls will be coming!

Many of our paintings will remain on display at Molly's Table for the next month.

Have lunch at Molly's Table soon,  I recommend you try her delicious Tortilla Soup
and don't forget to check out the paintings!