Judy Witts Francini at the outdoor market in Palermo, Sicily.October, 2008


As promised, here is how Judy and Andrea Francini celebrate Christmas in Tuscany, in Judy’s own words.

“Celebrate Christmas by feeding someone!My husband Andrea is the happiest when I make bollito misto for the holidays--the dish that keeps on giving. I like to make it the day before the meal. We begin our meal with chicken liver crostini, serve tortellini in brood (broth) as the first course, and the boiled meats for the main course, along with the vegetables that were cooked in the broth. The best parts of bollito misto are the sauces on the side! Traditionally, olive oil and salt are the base, then salsa verde, mostarda di Cremona (candied mustard fruits), and perhaps mayonnaise or mustard. A side of giardiniera (pickled Italian vegetables) is good too. My favorite dishes are with the leftover bollito misto. I love lesso rifatto, where the beef is cooked with twice the amount of red onions stewed with the beef and red wine. True comfort food! If you are really eating, this is the extravaganza! Try a double first course, such as the pasta served in sugo (sauce). The sugo is from cooking the second main course, stracotto, served with sautéed spinach and roasted potatoes. Andrea always wants a tray of mixed roast meats--veal, pork, rabbit, beef, and perhaps a special pig's liver wrapped in caulfat, roasted with bay leaves, and basted with Vin Santo. Usually these meals are for a minimum of 10 to 15 close family members. Families either do the bollito misto, or roast meats, or game, if you have a hunter in the house! Some families prefer fish. However, excess is the key! The main meal is at lunchtime. After the main course, the dried fruits (dates, figs, and nuts) are brought out. Panettone, panforte, ricciarelli, and other sweets follow this. After all this a digestivo--an after-dinner drink that helps you digest the feast! After a couple of rounds of cards or bingo game called tombola, it all starts again! My best wishes for a fabulous and peaceful new year. "Peace on Earth" never meant as much as it does this year.

Bollito Misto
2-1/2 pounds beef (muscle, tongue, etc. for boiling)
2 beef bones
1 onion, peeled and left whole
2 carrots, peeled and cut into 3-inch lengths
1 celery stalk
1 tomato
Parsley
Sea salt to taste, about 2 tablespoons
One-half capon or boiling chicken, optional
Place all the ingredients in a large soup pot, and cover with water. Bring to a slow boil, covered for 1 hour. Skim the surface. Add the chicken and cook for another hour. Control the beef to see if it is cooked. It should be very tender; the skin will easily come off the tongue.(I like to make this the night before so I can remove any excess fat from the broth.) Remove the beef and vegetables from the broth. Throw away the tomato, parsley, and beef bones. Strain the broth and replace the beef in the broth. Refrigerate overnight. Remove the solidified fat from the broth the next day. Reheat all together. To serve, remove enough broth for the soup. Heat the tortellini in broth and serve with grated Parmesan cheese. Serve the beef already cut and arranged on a serving plate.
Salsa Verde
1 cup Italian parsley, leaves only
2 tablespoons capers
1 garlic clove
1 anchovy filet
Red wine vinegar, to taste
1/2 cup olive oil
1 slice white bread
Finely chop the parsley, capers, garlic, and anchovy, using a sharp knife. Put the mixture into a serving bowl and add olive oil and red wine vinegar. Adjust seasonings. Remove the crust from the slice of bread, and soak the bread in red wine vinegar. Then crumble the bread into sauce. (This is the poor man's technique; the bread looks like pine nuts in the sauce! Instead you can add some chopped pine nuts!) I love salsa verde on hot green beans and boiled potatoes. I also make an appetizer by removing the yolks from hardboiled eggs and blending them with the sauce. Refill the eggs and refrigerate before serving.

Lesso Rifatto
1 pound leftover boiled meat, chopped into small cubes
1-1/2 pounds red onions, finely sliced
2 cups stewed tomatoes, or red wine
Olive oil
Salt
Sauté the onions in olive oil; when golden, add tomatoes or red wine. Season to taste with salt. Bring to a boil and let cook for 10 minutes. Add the leftover beef and cook covered for an additional 20 minutes. To make this even richer, add some cubed raw potatoes to the pan with the onions.


One of the desserts Judy suggested are

Ricciarelli (Sienese Almond Cookies)
These delicate Christmas cookies are said to be shaped like the almond eyes of Madonna by Renaissance painters. Like all Italian almond sweets, they were called "marzipan" for centuries. They are a popular dessert treat in Italian homes. Here's the recipe!

2 cups blanched ground almonds

2 large egg whites

1 tablespoon flour

1/2 teaspoon baking powder

2 cups powdered sugar

3 drops almond extract

Extra powdered sugar for rolling in

Preheat oven to 350 degrees. Prepared almond "flour" or "meal" is available online from Bob's Red Mill and Whole Food Market. If you grind your own almonds, I recommend a Swiss nut grinder, and there is one by Zylos that's fabulous.



Combine the almond "flour" with the baking powder, powdered sugar, and flour. Beat the egg whites until stiff and mix into the almond mixture. Add the almond extract and blend until you have a soft paste. Place some powdered sugar on a clean, dry surface. Form one tablespoon of dough into a small ball, roll in the sugar, and then form the traditional diamond shape, flattening the cookie with the palm of your hand. Place the cookies on a baking sheet covered with baking paper. Bake for 10-12 minutes until lightly golden. Ricciarelli are fabulous with tiny cubes of candied orange peel rolled into them and then dipped in chocolate.
Makes about 16 cookies.

Read more about Ricciarelli and cookies on the Divina Cucina blog.
while you are there, check out her new cookbook. It is wonderful!
You can order one from Judy on her blog.

There you have it….Christmas feasting in Tuscany! Hope you give Judy’s recipes a try, she is a world renowned chef and author. And if you ever get to go to Italy, Judy is a wonderful guide! She was our guide through Sicily for 13 days; it was absolutely a perfect experience!

I decided to ask 2 very good friends, both award winning chefs, to send me their Christmas traditions and a recipe. Chef Jasper Mirabile from here in Kansas City and Judy Witts Francini of Tuscany, have both responded with generosity and kindness, more than willing to share.

I am featuring Chef Jasper’s Christmas with you today.

When I asked Jasper Mirabile if he would be willing to send his family’s Christmas menu so I could post it on my blog, he jumped right in with both feet! Wow, the Mirabiles know how to eat!
Here, in Jasper’s own words, is the menu they have every year at Christmas

“Christmas Eve morning, all the granddaughters go to Nana's (that is Jasper’s Mom) and make the traditional Sicilian pizza with Nana...a family tradition. Later on, we always do a version of the feast of the seven fishes...Pasta with Lobster; shrimp splashed with sherry and caramelized onions; fresh crab meat cocktail; fried sole; seared scallops, sometimes baccala (dried salted cod) but the younger generation won't eat this. Next, a big beautiful baked ham. Then we have my homemade Italian sausage and the pizza...cannoli and Mama's Cream Puffs and the family's Italian cookies.” Then, a few minutes later, a second email came with a few things he had forgotten. "4 more dishes for Christmas Eve: Tuscan Bean Soup; Lemon and Romano Cheese coated Fried Oysters, Calamari Salad and of course Pannetone from Farm To market Bread Co...DELICIOUS!"

I don't know about you, but I suspect they are all unconscious by the time Santa arrives!

It is tradition that the Sicilians (and Italians) have a Feast of 7 Fishes on Christmas Eve. Some think that it is perhaps one representing each day of the week, but most traditions come from the observance of the Cena della Vigilia, the wait for the miraculous birth of Christ in which early Christians Catholics fasted on Christmas Eve until after receiving communion at Midnight Mass. In later years it became a penitential day, meaning that all foods except meat were allowed. Other theories include are that there would be served three fish dishes representing the three Wise Men or the Holy Trinity while in some there may have been as many as thirteen, one for each of the apostles plus one for Jesus. Each family and each sect of the Italian culture is different, (the fish they say is from a tradition those from Naples brought over), it also depends on what was available in various parts of Italy. In most of the southern coastal regions in Italy and Sicily, seafood was abundant and so the perfect opportunity to work fish into the menu for this festive day. If you measure the shoreline of Italy, Sicily, and Sardinia and numerous other costal islands, there are almost 3000 miles of shoreline! Needless to say, fish were, and still are, readily available.

Jasper’s Grandmother always made Papa Mirabile’s Scampi for their Christmas Eve Feast. The caramelized onion and sherry make this dish a wonderful holiday tradition.

1 stick Butter
1 medium Onion, cut into ¼” slices
2 teaspoons minced Garlic
1 pound medium-size Shrimp, peeled and deveined
½ teaspoon crushed Red Pepper flakes
3 tablespoons chopped fresh Basil
2 tablespoons chopped Italian Parsley
¼ teaspoon Salt
½ cup Cream Sherry

Melt the butter in a large sauté pan over medium high heat. Add the onion and sauté until caramelized, 6 to 8 minutes. Add the garlic and cook, stirring often so it does not burn, for 1 to 2 minutes. Add the shrimp, red pepper flakes, basil and parsley and season with salt.
Add sherry and sauté for 2 to 3 minutes longer, or until the shrimp is tender. Serve at once. Serves 3 to 4

Jasper's lemon and Romano coated fried oysters are called Oysters Christina and are in his latest cookbook. Jasper says "Even if you don't normally like oysters, you are going to love this unique recipe. The savory taste of lemon and the crispy texture of the coating, give you a reason to try oysters again!"

Another food that Jasper is known for is the traditional Sicilian dessert, Cannoli. Jasper's recipe is indeed wonderful, but Jasper is also known for the fact he cannot pass up a cannoli! on our trip to Sicily, Jasper ate a total of 43 cannoli in 10 days. He set out to try as many as possible, looking for the perfect cannoli. He has written a chapter called "On the Cannoli Trail" in his new cookbook, that is a wonderful description of his quest. Traveling with Jasper is always fun!

Thanks for sharing, Jasper! For more exciting recipes from Kansas City's premier chef, pick up Jasper's new cookbook, Jasper's Kitchen Cookbook at his restaurant or at Somerset Ridge Vineyard and Winery. His original cookbook, The Jasper's Cookbook, is still available at the restaurant. They make great Christmas presents! Between his two cookbooks, you will find all of Jasper's menu for Christmas.

National Dish of....

The holidays are a wonderful time to prepare those old dishes that your part of the world is famous for....like Paella in Spain, Carbonnades Flamandes in Belgium, Haggis in Scotland. England has Figgy Pudding, Ireland has Irish Stew with Soda Bread. France has Cassoulet.

So, what do you think is the National Dish of the United States? Nothing is more American than Apple Pie....but wait, how about Barbecue, or Hamburgers, or Fried Chicken? Gee, What is the National Dish of America? Is it Macaroni and Cheese, or Chicken Fried Steak or maybe Ham? Even if you try to break it down by regions, you still have a problem. Take the South. Grits, Fried Chicken, Biscuits? It a comes down to where you are from and what your Mama cooked for you on the Holidays. The good old "US of A" is that big melting pot of people from around the world. Your Christmas dinner maybe a combination of French Canadian and Mexican! Maybe you are Scottish and German (Unfortunately, I'm imagining haggis and sauerkraut!)

I met a delightful gentleman on the flight from North Carolina back to Kansas City last week. When he discovered I was a chef, he asked if I had ever heard of Wake County's famous "Chicken Slow Down Stew".I had to admit that I had not, but was anxious to find out what his slow down stew was all about. I have spent the last two days researching this regional food, but so far have not come up with a recipe. Maynard, the man on the plane, spoke of his stew as the perfect food. It is one of those childhood foods that stay with us forever. I will keep searching for Chicken Slow Down Stew, I am determined to find it. I gave my blog information to Maynard, so Hey Maynard, if you read this, send me an email so I can find out more!

In the meantime, one of you sent a request for Ann's Eggnog Pie. She has graciously submitted the following: " I use 2 small pkg. of vanilla pudding mix (not the instant). Use 3-1/2 cups of eggnog and cook per instructions. Put it in a bowl, cover the surface with Saran Wrap and cool in refrigerator until cold through. Whip 2 cups heavy cream until soft peaks form and fold it into the pudding mixture. Put in baked pie shell or tart shells. The recipe called for 2 tsp. of rum, but I didn't put that in. The pie should chill for at least 4 hours.

I have to admit, I ate way too much of this pie! I am an eggnog (sans alcohol) addict. My Arch loved it with Bourbon (SURPRISE!) but I always say, "why screw up a good thing?" Anyway, it is a simple recipe that makes a wonderful dessert!

I also had a request for Grandmother Ogg's Cornbread Dressing which I have given several times before. Down the lefthand side of the blog is a place to "search". Just type in Cornbread Dressing and it will take you to the appropriate posting.

I’m back! Thanksgiving in North Carolina was wonderful….a little rainy, but generally sunny and warm, definitely wonderful!
My sister, Ann, made sure there was Eggnog Pie for me; Bruce, my brother-in-law, made sure there was plenty of Beef Barley Soup in the refrigerator so I could have a cup of warm broth when I’d eaten too much Eggnog Pie! They make quite a team.
One of the highlights of my trip was meeting Pancakes, my nephew’s Bulldog. She is such a character! I do believe Pancakes is a great name, but I also feel “Tank” would be appropriate. When David arrives at his parent’s house, as he opens the door to enter, he yell’s “INCOMING!” Pancakes can down an adult male before you can blink, this 4’11” woman didn’t have a chance! I received so many doggy kisses I know I am one of her favorite people.
Thanksgiving Day was spent with my niece, Lori, and her family. Her brother, Neal, and his two sons came from Denver and of course, brother, David, was there, minus Pancakes. The food was abundant, to say the least, but the company was outstanding. I was so lucky to have the opportunity to make the trip to Raleigh. Surrounded by the Wilkinson/Pote family on a holiday is truly magical.

Guess what comes next…. ….CHRISTMAS! Many people wake up in the middle of the night and get in line at their favorite stores for Black Friday. I am not that wild about shopping, except at gourmet grocery stores. No, the day after Thanksgiving is when I start planning the food and wine for dinners and parties. I make hundreds of lists and menus, which I usually misplace, so then I make some more.
What I am the most anxious to do is baking Christmas Cookies! I think Christmas Cookies are so important; after all, I was once a little girl.

During my research for blogging about Christmas Cookies, I found myself filled with Christmas memories. No, I know my sister and my brother will say I am embellishing again....to be honest, maybe a little. Both of them are sitting there shaking their heads wondering why they don't remember this, wondering how I can remember it. Simple, there are moments, however insignificant they are, they stay with us forever. This is one of those memories.
It was 1949, Columbia, Missouri.
The Johnston side of the family always celebrated on Christmas Eve and this particular Christmas, the celebration was to be held at my Uncle Frank’s and Aunt Ellen’s house. They had 6 children, Mom and Dad had the 3 of us. At the appointed hour, the family began arriving at their home, loaded down with gifts and food. As we entered the kitchen, I noticed a very large box sitting on the kitchen counter. It was a box from a department store, a large box they used to call a “suit box”. I can still see the edges of waxed paper sticking out the corners of the box; and because of that waxed paper, I knew the box had to have food of some sort tucked inside. What could it be? A box that huge could hold a lot of different foods! I was more excited to see what was inside that particular box than I was over all the beautifully wrapped gifts piled under the tree!
I begged to look inside, but was shooed out of the hot kitchen, out of the way of the turkey roasting and potato mashing! I’m sure you cannot imagine me being determined and sneaky, but I really wanted to know what was inside that box! So, I lurked, I skulked, I went furtively to the threshold of the kitchen, only to be banished to the garage to play ”Carom” with my cousins! I was on a mission! I had no time for games! My cousins didn’t seem to care about the box; their mission was to whack each other with pillows! They were so childish…didn’t they know there was a mystery at hand?
Back to the box….I had inhaled as many aromas as I could while lurking, hoping to detect a hint. That was my first inkling that turkey and onion laced cornbread dressing have aromas that wipe out all others. The box did not hold the turkey, it was in the oven. It did not contain the cornbread dressing….it was inside the 24 pound bird that was inside the oven! No one would put mashed potatoes or cranberry sauce in a box. The pumpkin pies were on the kitchen table, waiting for big dollops of whipped cream. I was slowly being driven over the edge!
Thank God! It was finally dinner time; let’s get this show on the road! I watched as bowls and platters were loaded with our Christmas Dinner…..but…nothing was removed from the box and put on the table! How come? Could it be just a box with waxed paper sticking out of it? The disappointment was overwhelming! My appetite was gone, my Christmas dinner was ruined!
Uncle Frank carved the turkey; the potatoes and gravy were passed followed by the best part, Cornbread Dressing. Next came the country green beans with big chunks of Boone County Ham. In all fairness I must say I am sure dinner was wonderful, I just don’t remember eating it.
My Mom and Aunt began clearing the table. Soon I heard my name being called from the kitchen. Aunt Ellen asked me to help her with the desserts. There sitting in the middle of the kitchen table was the box! “Go ahead and open it” she said . Suddenly I was afraid to, what if, after all my worrying about what was inside, I was disappointed? I didn’t think I could stand that!
Slowly I removed the lid, squeezing my eyes closed tightly. Suddenly there was the most heavenly aroma wafting through the kitchen….butter, sugar, vanilla…it had to be COOKIES!

I pushed aside the waxed paper! There before me was a huge box full of the most beautifully decorated sugar cookies I have ever seen! I was amazed at the decorations…icings of every color! Little silver dragees for the reindeer eyes. Multicolored nonpareils decorating the green iced trees. White coconut tucked around Santa’s chin. Aunt Ellen had worked late into the night, after my cousins had gone to bed, making these beautiful cookies, so beautiful that they brought tears to my eyes. It was then and there that I decided Christmas Food Memories are the best! So were Aunt Ellen’s Cookies!
I will never forget the Christmas of 1949.
Here is a great cookie recipe for cutout cookies to decorate. It is courtesy of Sub-Zero and Wolf
Soft Sour Cream Rolled Cookies
3 1/4 cups flour

1 teaspoon baking soda

3/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup butter, room temperature

1 1/2 cups granulated sugar

1 egg

1 teaspoon vanilla

1/2 cup sour cream

Preheat oven to 400°F. Sift flour, baking soda, nutmeg and salt together. In large mixing bowl, cream butter, sugar, egg and vanilla. Beat 2 minutes on medium power. Add sour cream. Reduce power to low. Gradually beat in flour mixture. Combine just till combined. On well-floured surface, roll half dough to 1/8-inch thickness. Using 3” cookie cutters, cut desired shapes into dough. Place cookies 2 inches apart on ungreased cookie sheet. Bake for 5 to 7 minutes, or until edges are light golden brown. Repeat with remaining dough. Frost and decorate as desired. Make 5 to 6 dozen.

As for the icing for decorating the cookies, I don’t think you can beat good old buttercream. The one pound box of powdered sugar has a wonderful recipe printed on it. Make a lot, divide into bowls for coloring. If you want to make really special colors, visit a Wilton dealer. There you can also buy decorating tubes and disposable pastry bags. Wilton also has cookie cutters, idea books with patterns, baking sheets, etc.
Start a new tradition this year by baking sugar cookies and decorating them for your family. Find a giant box, line it with waxed paper, and then fill it with your works of art….I guarantee you, it will drive some little kid absolutely bonkers!

More cookie recipes to come....

To Brine or Not to Brine….That is the Question!

Around this time of year, the brining question pops up….”Does brining really make the turkey tastier and moister?” The simple answer is “Yes”. However, the brine you use can make or break your turkey.

With the wonderful world of www. , you can research until you are blue in the face, finding thousands of recipes and opinions, but until you try a recipe for yourself, you won’t know which is best. Can you imagine what it would be like to take your top 5 choices of recipes, buying 5 turkeys (and probably an extra 2 or 3 refrigerators to store them in), mixing gallons of different brining solutions, and finally roasting the 5 turkeys. It would be 1) time consuming; 2) EXPENSIVE; and most interesting, 3) what would you do with the leftovers?

No, I am afraid when it comes to brining a turkey for the first time, you have to put your top 5 choices in a hat, pull one out and hope for the best. That is, unless you have a dear friend or relative who has done all the research work for you! Hopefully, I am that friend.

I have indeed brined many turkeys and have used many different recipes or formulas. To be honest with you, I don’t even eat turkey (long boring story) but I do eat gravy! It turns out, brining helps add flavor and depth to your gravy. Just give me a plate of Grandmother Ogg’s Cornbread Dressing with at least a cup of gravy on top and I am one happy woman!

The first turkey I brined was with the help (?) of Arch, my late husband. Let me just say this….our marriage was much easier when we avoided being in the kitchen at the same time! That old saying “too many cooks spoils…..”, oh how true! Anyway, Arch wanted to try a brined turkey. This was probably 6 or 7 years ago, when brining your bird was “a new fad” kind of thing. Fixing a turkey has always brought out strange and new ways of preparation. Many years ago, “tenting” the turkey with foil was the thing to do. Then we had the brown paper bag idea. Next was frying the turkey, followed by “Turducken”, that strange idea of stuffing a de-boned turkey with a de-boned duck followed by a de-boned chicken. All of these methods are still popular and used today. Once you figure out a perfect way for YOU to fix a turkey, you will probably stick with that method for a few years. At least until the next “new fad” method comes along.

That said, back to our first brined turkey. In the beginning, the brines for turkeys were simple. The recipe called for a turkey, salt and water. Even a novice in the kitchen could pull that together! But when you have a chef and a one of the world’s greatest Man Cooks, in the same kitchen, the possibility of disaster is just around the corner! What is a Man Cook?....You know…a man who worships meat, eats lots of meat, reads hundreds of cookbooks about meats….a man with a grill! In Arch’s case, he truly was a wonderful cook. The way our marriage survived our kitchen encounters is simple….I cooked for 50 plus people, Arch cooked for 1 or 2 people. It worked.
The turkey was very good, not dry at all, and had a great flavor. But I thought the gravy was a bit salty, even though we rinsed the turkey well after removing it from the brine. We discussed our results over and over, never reaching any conclusion, other than next time we would try a different method. So the next turkey we cooked was like starting all over again. We read, we researched, we discussed..
No use going through the next 5 years of painful experimenting when I can jump to the end and share my great wealth of knowledge! These are my tips for brining.

1) You will need to decide on a large container that is nonreactive. I use a large, food safe sealable bag. Both Reynolds (Oven Roasting Bag for Turkeys) and Ziploc (XL Storage Bag) make very large food safe sealable bags that are great for brining. I prefer the Ziploc bags because they are stronger and less likely to be punctured. I place one of these bags in a large stock pot.
2)The next step is to put the turkey, still in its original wrapper, into the bag and then fill with water. Remove the turkey and then measure the water in the bag. Add 2 cups to that amount, you now know how many cups of water you need for the brine.
3) Cooking is kitchen chemistry…here it comes. You need 1 cup of table salt per gallon of water to get a proper brine. This works out to 1 tablespoon of salt per cup of water (16 cups in a gallon, 16 tablespoons in a cup). Make sure you are not using salt with iodine. Iodine will spoil the flavor.
4) One of the problems with our first brined turkey was there was no sugar in the brine. I find adding 1 cup of sugar to each gallon of water really makes a better turkey. Some people add maple syrup, which is pretty expensive, but I find regular sugar is fine.
5) At this point you can decide what other flavors you would like to use in your brine. I personally like to add fresh rosemary and thyme, but you can add your favorites instead. I buy a bag of fresh rosemary and one of fresh thyme and put all of it in the brine. (This was one of the points Arch and I disagreed on….he was a purist, thought it was almost un-American to add ”Italian” herbs to an American bird! I think they are great and I noticed he cleaned his plate like a good boy! Speaking of traditional American, using sage and black peppercorns is also a suggestion for additional flavor.
6) 3 days before you need to cook your turkey, in a large stock pot , bring the amount of water you determined your brine will need, to a boil, add the correct amount of salt and sugar to the water. Stir well to dissolve, remove from the heat, add the fresh herbs and set aside to return to room temperature. Once it is cooled, refrigerate. Your brine must be VERY COLD before you add your turkey! You do not want to add it to a warm brine or your turkey will be brought to a temperature where it will begin to spoil You want it COLD! Living in Kansas, the garage makes a wonderful large refrigerator in the winter! Keep the brine cold until the day before you will be roasting the turkey.
7) No more than 24 hours before you will be roasting your turkey, place the large Ziploc bag in a large container. Carefully pour the brine into the bag. Lower the turkey into the brine (I put neck down, maybe because it is easier to lower the bird by the legs…?) Make sure the bird is completely in brine by pressing out the air as you zip the bag.
8) Place in refrigerator if you have room. If not and it is cold in the garage (no more than 40 degrees) or in a cooler with ice packs all around. Brine the turkey for 1 hour per pound, but absolutely NOT for more than 24 hours!
9) Turkey Day is here! Remove the turkey from the brine. Place in kitchen sink and rinse extremely well, inside and out! When you think you have removed all of the salt, rinse it again! Now, at long last, you are ready to roast your turkey!
One thing to remember, do not salt the turkey or add salt to the stuffing! That is how I ruined my gravy!
So, to brine or not to brine?.......Happy Thanksgiving!

The Somerset Ridge Painters have been very busy! The Friends of the Overland Park Arts are sponsoring the Nutcracker Tea Party for children on Sunday, December 6th. It will be held at Ritz Charles. As part of the fund raising, they will be holding a silent auction. The Somerset Ridge Painters have donated a large painting we named

"A French Fantasy, Through an Open Window"

There were only four of us present for the group photo, l to r...Maria Johnson, Winnie Davis, Me and Ada Koch. Not present for the photo were JoAnne Carlton, Vicki Johnston and Audrey Benskin. We had a wonderful time being together, painting together!

Let's hope the painting raises a lot of money!

On Tuesday evening, I spent the evening at Girl's Night Out, held at ARTichokes....What Fun! Great Art, Great Friends, Great Food and Great Wine!

What more could the girls want!

I was so surprised to open the door and the first piece I saw was this beautiful fused glass piece by Rhoda Powers! Rhoda is a glass artist who has her studio in Parkville, Missouri, but has her work displayed many places around the Kansas City area. There are more of her pieces on display at Zest, a restaurant in the Mission Farms area, just down the walkway from ARTichokes. So, if you have a chance, check them out! Great Gifts!

My dear sister-in-law, artist Vicki Johnston is promoting a California artist, Marcia Munich, who makes beautiful jewelry. As Marcia's agent, Vicki arranged to show some of Marcia's pieces at Girl's Night Out.

Gentlemen, trust me.....wonderful Christmas Gift!

They will be on loan to ARTichokes for a few more weeks, so go shopping while you can!

Many other artists are represented at ARTichokes also.

Vicki Johnston and the jewelry of Marcia Munich


Seems like ages since I shared a recipe!

Several years ago, I wanted to come up with a new cranberry relish for Thanksgiving.
Hope you enjoy it!

Somerset Ridge Buffalo Red Cranberry Sauce

1/2 cup Somerset Ridge Buffalo Red Wine
1/2 cup water
1/3 cup sugar (1/3 to 2/3)
1 1/2 cups cranberries
3/4 cup seedless red grapes
1/2 teaspoon snipped fresh mint
1 Dash ground cloves

Combine wine , water, and sugar in a medium saucepan. Bring to boiling, stirring occasionally, until sugar is dissolved. Add cranberries, grapes, and cloves; return to boiling. Reduce heat and cook, covered, for 15 minutes, stirring occasionally.

Uncover and cook 10 minutes more, stirring occasionally.
To serve, stir in mint. Serve warm or chilled. Makes 6 (1/4-cup) servings.

Paris in the Rain

by Becky Pashia

Great new show at ARTichokes Gallery!

Once again, Becky Pashia and Megan Sutherland have given Kansas City a chance to enjoy fine works of art by hanging a show that includes many mediums by various artists. I've learned to expect beautiful shows from the two owners of ARTichokes. Their choices in artists, pieces and in hanging and installing the shows is always perfect!

Last Friday night was the opening event for the show that will hang from November 13, 2009 - February 6, 2010. As usual, the atmosphere was warm and fun. Having the opportunity to meet the artists is such an addition to the evening.

Please stop by soon to view the show. While you are there, make sure you see the new paintings of Becky Pashia. Delightful! Her new painting, Paris in the Rain is terrific!In the meantime, go to http://www.artichokeskc.com/ and see the list of artists showing.

On Saturday, I attended a cooking class at the Hen House Market at 135th and Metcalf in Overland Park, Kansas. It was taught by my good friend, Jasper Mirabile and Chef Mark Alan of Govenor's Mansion. Both chefs work closely with the folks at Hen House, and products from both Jasper and Mark are available at all of the Hen House locations.

Chef Jasper Mirabile is the Ambassador of Cheese for the state of Wisconsin. As part of his duties, Jasper teaches classes on how to cook with cheese. Yesterday's class included a total of 6 recipes and used a total of 14 cheeses!

The class was held by the fireplace there in the store, and it was welcome since we have had a cold and rainy weekend!

After several weeks of really great weather, today was cold and misty…truly a late autumn day here in the Midwest. My afternoon watching two of Kansas City’s finest chefs, was a great way to spend the afternoon. As part of the cooking classes at the Hen House, the two chefs whipped up a menu that featured cheese, cheese and more cheese! Jasper as the official Cheese Ambassador and travels around the country, explaining the joys of Wisconsin cheeses, while keeping the family restaurant, Jasper’s, operating beautifully here in Kansas City.
I met Mark Allen for the first time today, but had heard of him and his amazing sauces and seasonings. Check out his web page at http://www.chefmarkskitchen.com/.

The two Chefs divided the menu, each preparing part of the courses.
We started with Mark’s Brie Crostini with Apple Pecan Compote followed by
Jasper’s Cut Pasta “Old School”. It was magnificent! It is cooked pasta, tossed with a sauce of cream and 4 cheeses (Gruyere, Jasper’s Fresh Mozzarella, Romano and Gorgonzola. All of the cheeses were from Wisconsin, with the exception of the fresh mozzarella, made on the spot by Jasper.) Anyway, you must try it!
Jasper's Old School Pasta

serves 4 to 6
1 pound cut pasta, such as rigatoni or penne
½ cup grated Wisconsin Gruyere
½ cup fresh mozzarella
¼ cup grated Wisconsin Romano
¼ cup crumbled Wisconsin Gorgonzola
1 ½ cups heavy cream

a splash of white wine, may I suggest Somerset Ridge Chardonnay?
Freshly grated nutmeg, fresh sage leaves, and cracked pepper to taste

Cook pasta according to package directions. In a large sauté pan, bring the cream to a boil. Add all cheeses and stir until melted. Season with nutmeg, sage and pepper. Add drained pasta and toss until well coated. Serve on a heated platter.

Next came Mark’s Italian Meatballs with Roasted Red Pepper, Tomato, Bleu Cheese and Spinach. This is a recipe that calls for 6 ounces of one of Mark’s famous sauces, Roasted Red Pepper Aioli. It is available at Hen House and on line at Mark’s webpage.

Jasper made the next dish, an authentic Chicken Saltimbaco, chicken layered with prosciutto and cheese. It is fast and wonderful!

Our final course was a Fresh Pear and Pecorino Cheese Tart by Chef Mark Alan. My goodness, it was a perfect dessert! A moist lightly sweetened cake with thinly sliced pears baked right in the batter, then during the last few minutes of baking, topped with grated Pecorino! Pears are available now, don’t miss this one!

2 pounds fresh pears (Bosc or Anjou)
2 large eggs
¼ cup milk
1 cup sugar
1 ½ cup flour (remember to spoon the flour into the measuring cup, then levelit…do not scoop up the flour with the cup)
Pinch of salt
Butter for dotting top of tart
2 ounces shredded Pecorino cheese

Preheat the oven to 375 degrees. Heavily butter a 9” cake pan, then dust with dry bread crumbs.
Peel and core, then thinly slice the pears. Beat the eggs and milk in a bowl. Whisk in the sugar and salt. Mix in the flour to make a thick batter. Add the pears to the batter and stir gently. Spread the batter into the prepared pan. Dot the top with pieces of butter. Bake for 40 minutes and then sprinkle the top with the grated Pecorino. A nice touch is adding just a pinch of freshly cracked pepper to the cheese.Bake an additional 10 to 15 minutes, until the top is well browned. Let cool for 15 minutes before removing from the pan. Slice and serve warm. This is a perfect dessert to be served with a glass of Somerset Ridge Ambrosia Dessert Wine!

Come see us at the Winery soon....we are open all year round!

Wednesday - Saturday, 11:00 to 5:00; Sunday, 12:00 to 5:00.

Groups & Special Events by Appointment.

Wine Making, an Incredible Art

Any chance you have been watching the Public Television series called

“The Winemakers”? Twelve men and women are competing against one another by proving their knowledge of wine. They have to understand every aspect of, not only grape growing, but wine producing and wine sales. Over the course of six half-hour episodes, this real-life cast of characters will experience every aspect of the wine industry from the ground up — with one goal in mind —

to win the chance to launch their own wine brand.

I am not a big fan of reality television, but with my interest in the vineyard and winery, I find this show very helpful. It is rare that I actually know the answer or procedure that the contestants are tested on, but I’ve learned a lot!
Go to http://thewinemakers.tv/about to check their web page. Then come down to Somerset Ridge, my 2nd home, and experience the real thing!

My other 2nd home is ARTichokes Gallery and Studio, located in Mission Farms at 106th and Mission Road in Leawood, Kansas….Becky Pashia and Megan Sutherland have great plans for events at their Gallery. First, this Friday night will be the opening party for the new show. The shows are always so good, such a great mix of styles and mediums. Come by and enjoy a great evening and meeting the artists. That is Friday, November 13th from 6:00 to 8:00pm.
Their next exciting event will be Girls Night Out! Write this one on your calendar: ARTichokes, November 17th GIRLS NIGHT OUT 6:00 pm - 9:00 pm. It's a holiday shopping party at ARTichokes ~ come and play with us! Make sure you pickup a class schedule while you are there. Take the time to seek out the great instructors, they will be there. Let them tell you about their classes; their enthusiasm will make you want to paint!
Go to http://www.artichokeskc.com/ and read about all the events and see the paintings in a slide show. I hope I see you there!

How are your Holiday cooking plans coming along?

Have you ordered your Heritage Turkey for Thanksgiving? You need to reserve one soon if you want to have a bird that tastes like a real turkey!

Go to The Hen House here in the Kansas City area,

or visit http://www.reeseturkeys.com/ to order on line.

Wondering what size turkey you need? Try this formula: estimate that each guest will eat about 1.3 pounds, and then round up:
8 guests: 8 x 1.3 = 10.4. Your turkey should weigh at least 11 pounds.

13 guests: 13 x 1.3 = 16.9. So the bird should weigh at least 17 pounds.

The other formula for an easier Thanksgiving Dinner is:

a)Plan your menu early

b) Clean out your refrigerator (nobody enjoys this part, but it will make your life easier!)

and c) shop early!

Today I am going to share one of my favorite appetizer recipes with you.

With a big meal like Thanksgiving, it is nice to have your guests enjoy a glass of wine and a few excellent appetizers. You don't want to go overboard with them; no use spoiling everyone's appetite with fully tummys before they even get to the table!

Tomato Quiche Tartlets
2 2.1-ounce packages baked miniature phyllo dough shells (30 shells)
1/2 cup finely snipped dried tomato (not oil packed)
2 eggs, slightly beaten
3 tablespoons half-and-half
1-1/2 teaspoons snipped fresh basil
Dash salt
Dash ground black pepper
3/4 cup finely shredded Asiago cheese (3 ounces)

1. Preheat oven to 325 degrees F. Place phyllo dough shells on a baking sheet; set aside.
2. For filling, in a small bowl, combine dried tomato and enough boiling water to cover; let stand for 2 minutes. Drain well. In a medium bowl, combine eggs, half-and-half, basil, salt, and pepper. Stir in soaked dried tomato and cheese.
3. Spoon about 2 teaspoons of the filling into each phyllo shell. Bake for 10 to 15 minutes or until filling is slightly puffed and a small knife inserted into the centers of the tartlets comes out clean. Serve warm or cool. Makes 15 servings.
4. Make-Ahead Directions: Prepare and bake tartlets as directed; cool. Place tartlets in an airtight container. Cover and chill for up to 24 hours. Before serving, place tartlets on a baking sheet. Bake in a 300 degree F oven about 10 minutes or until heated through.

Impromptu Mini Art in the Vines
We were the few and proud….but we had a wonderful time! Sitting at Somerset Ridge, up in the vines, enjoying 70 degree weather, having some of the Flyboy Red Wine from the winery…what could be more perfect? I can tell you….receiving compliments from total strangers!

Let me start at the beginning….you readers know we had to cancel Art in the Vines in October due to dreadfully cold and wet weather. 31 artists were prepared to hang and install a wonderful show for the 1500 people expected to attend. our 2nd Art in the Vines. Three days before the October event, it became obvious that Mother Nature was not going to cooperate. We cancelled the event and bemoaned the fact that it looked like an early winter for the Midwest.

Every day since then has been glorious! When they heard the forecast for this last weekend, Cindy and Dennis Reynolds decided to see if we could pull together a few artists for a “mini show”. I must thank Kristin Goering, Maria Johnson, Vicki Johnston, Ana Welch, and Audrey Benskin for giving up there Sunday with the families to be in the vines with me!

With only 6 artists and there work, Cindy wanted us to use the vineyard just east of the winery building. I refer to this part of the vineyard as the “French vineyard” because it is where our old French vines, Cabernet Sauvignon and Cabernet Franc, are grown. It is an easy walk up the gentle slope to the vines and totally visible from the veranda, where people gather to listen to live jazz and share a bottle of wine with friends.
As the music came drifting up on a breeze, we stood proudly by our art, eager to talk to our visitors and explain what the hell we were thinking when we painted that! Everyone was so kind and generous with their compliments, and trusts me, that is what an artist lives for! That, and of course, money from selling their work! We were so pleased to have so many pieces find new homes! Every artist is delighted when someone buys a piece of art, no matter who the artist is; but when 4 adult artists watch a junior artist, 12 year old Ana Welch, sell 4 pieces and get a commission for a 5th, the excitement is astounding! What happened yesterday for Ana will probably alter her life in a very positive way. When asked what she was going to do with all of that money, she was most definite. “I am going to save half of it and buy art supplies with the other half!” She could hardly wait to hit Hobby Lobby! She said she was going to kick into high gear for our next BIG show in June.
During the show, Maria Johnson, a well known Johnson County artist originally from Colombia, South America, worked on a painting of the view she had from her place in the vines. Maria worked in acrylics on a large canvas, painting in vibrant yellows and golds. The visitors loved watching her work as she discussed painting with them.
Kristin Goering worked on a small pastel while there, and Ana started a painting of the winery. Me….I talked to everyone who came up to the vineyard to see our work. It is always so fun to hear people’s comments about art and to discuss certain pieces with them. And yes, I did have to explain what the hell I was thinking when I painted “Hell Hath No Fury”.


Speaking of hell.....how about a red hot recipe! Since Turkey Day is approaching, try this one. My Dad probably would not approve; Dad felt all leftover turkey should be turned into "Turkey Hash" and served over leftover Cornbread Dressing....boy, was it heavenly!
But a fast spicy Paella is perfect in so many ways!

Spicy Turkey Paella Yield: Makes 6 servings
12 ounces spicy smoked sausage (such as linguiça, andouille, or hot links), cut into 1/2-inch slices
1/4 cup garlic-flavored olive oil
2 large yellow onions, chopped
1 large red bell pepper, chopped
2 cups long-grain white rice
1/4 teaspoon saffron, yes, go spend the money, you will be glad you did!
4 cups low-salt chicken broth
4 large plum tomatoes, quartered
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
4 1/2 cups cooked leftover turkey, cut into 1/2-inch cubes
1 cup frozen peas
Preheat oven to 350°F. Brown sausage in large skillet over medium-high heat, about 5 minutes. Remove from heat.
Heat olive oil in 6 1/2-quart pot over medium-high heat. Add onions and cook until golden, stirring often, about 12 minutes. Add bell pepper; cook 3 minutes, stirring frequently. Stir in rice and saffron, then next 5 ingredients. Bring to boil. Reduce heat to medium; cover and cook 15 minutes. Add sausage, turkey, and peas to rice mixture. Bake paella 10 minutes and serve.

I actually made this for 24 people and made it in a large roasting pan. My paella pan is 16", but just wasn't big enough to handle 4 times the recipe. It turned out beautifully!
tip:If you can't find garlic-flavored olive oil, simply add a clove of minced garlic when you stir in the rice.

The weather is going to be absolutely beautiful this weekend, so several of the Somerset Ridge Artists are going to do an impromptu Art in the Vines on Sunday! There will be 6 of us, so please drive down, enjoy the wine, the view, the paintings and the weather! Oh....and the live jazz! And there will be Gourmet Picnic Bags for sale, so bring a blanket and spread out in the sunshine on the hillside and listen to the music, drink a little wine, eat a little gourmet picnic! We will be in the vines, more than willing to show you our paintings!
Please come!

Molly's Table in Paola, Kansas

As you have probably figured out by now, I love small towns, I love Mom and Pop businesses, I love to promote art. So, just to please myself, I contacted Donna Nagle, owner of a delightful little restaurant in Paola, Kansas, very close to the vineyard, and asked her if she would be willing to hang some pieces by the Somerset Ridge Artists. She was very pleased to show our work! The photo is of the paintings we delivered to Molly's Table. We had just unloaded our cars and it made for quite a photo!


The paintings are now hanging inside the restaurant and Donna and the Somerset Ridge Painters would be delighted if you drove down for lunch one day to enjoy a bowl of the best Chicken Tortilla Soup I have ever had and one of Donna's delightful sandwiches AND of course, check out the paintings!


The Somerset Ridge Artists started last spring by meeting in the vineyard every Wednesday morning to paint and photograph beautiful spots and the wonderful animals in Miami County. Naturally we would work up an appetite and we found Molly's Table in Paola!
You can find Molly's Table at 117 South Pearl in Paola. She closes at 2:00pm Mon through Saturday and is closed on Sundays.


Please visit soon!


The Somerset Ridge Painters are Audrey Benskin, Vicki Johnston, Maria Johnson, Ada Koch, Winnie Davis, JoAnne Carlton, and yours truly, Kay Tucker.

What a great weekend! I spent both Saturday and Sunday working at the winery, and had a wonderful time. Weekends are always busy, but when we introduce a new wine....IT IS PACKED! Friends, Family and Wine Lovers come in packs! They even come on horse back!

The new Tawny Port was a huge hit which doesn't surprise me because when Dennis Reynolds makes a wine, he makes magnificent wine!

To add to the excitement at the vineyard and winery, the weather here was unbelievable for November 1st! In the 70s! Gorgeous blue sky with a few whispy clouds, the kind they call "mare's tails". The vines have turned red and gold, the grass is still lush green. A perfect picture!

Now, let me explain to you what I did for 2 days.....I cooked Pierogies! Frank, the Pieroguy owner of KC's own Pierogies brought out his locally-hand made, organic delicacies. Frank was there in the tasting room to help with sauce ideas for each of the four varieties...potato & cheddar; potato, cheddar & bacon or mozzerella, Italian sausage & pepperoni and his newest, organic broccoli! (Did I mention that Donald Trump's chef ordered 12 dozen last week?!)

Yes. even Donald thinks these pierogies are the best!

I was in the kitchen cooking pierogies from noon til 5:00 closing time. I made wine and butter sauces for each variety, such as a Sage and Chardonnay sauce for the Original Potato and Cheddar, and a Ruby Red Wine and Basil Sauce for the Italian, then served them with a little homemade Italian Red Sauce. For the Potato, Cheddar and Bacon, I chose to make a sauce with our Oktoberfest Wine with Butter, Shallots from Somerset's garden and fresh Thyme. For the Broccoli I made a Ruby Red Wine sauce with Shallots.

These pierogies are so good, look perfect, and are so simple to prepare. You drop them frozen into boiling water. 6 minutes later they are floating and are ready to be sizzled in the wine reduction butter sauces. There were pierogy munchin' folks all over the veranda, the grassy hillsides and in the winery!.....Frank is the man! (And pretty darned cute at that!)

Yep....this was quite a weekend!

Somerset Ridge Vineyard

and Winery Tasting Room

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

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

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

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

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

AH-h-h-h, heaven.

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

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

Truffle Brownies...

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

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

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

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

Refrigerate until cold, 30 minutes to 1 hour.

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

Remember,

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

nothing takes the place of a

Homemade Brownie!

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

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

from the vineyard's newsletter:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

More fine wines from Somerset Ridge are in your future!

Also, from Cindy and Dennis...

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

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

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

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

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

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

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

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

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

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

Grandmother Ogg's Cornbread Dressing

5 c. crumbled cornbread

1 c. dry bread crumbs

4 1/2 c. chicken stock

3 eggs

2 tsp. salt

1/2 tsp. black pepper

1 c. chopped celery

1 c. chopped onion

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

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

As a side dish, may I suggest

Ginger-Glazed Carrots

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

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

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

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

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

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

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

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

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

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

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

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