A Major Change

Today, I moved paints, brushes and canvases home from the studio in Paola....not all of  them, but a good amount of them. Why? Because I was stuck at home for many months last winter due to icy weather and  an injured knee. I was miserable the entire time.  It was so good to get back to the studio in Paola and to my good friend, David Gross....and of course, it was spring!
The National Weather forecast is saying we are going to have another long, hard winter. Oh JOY!
So,I am taking precautions. 
The big question is, will I be able to paint? 
I guess we will see.
I set up an in-house studio once before....in my basement. Great spot, great light with two large windows. It simply did not work for me. So, this time I  am setting up in my kitchen! What room makes me as happy, makes me feel creative? My Kitchen, of course!
I have purchased a new easel which arrived yesterday.  I brought home my paints, my brushes. I have sparkling white canvases of assorted sizes. I have a gallon of terpentine that is odorless. Now, I just need to paint! 
The show at ARTichokes Gallery is just a month away. I need 2 or 3 more paintings.  I have some ideas with layouts.  Now, I just need to paint!
Tonight, I will put a sparkling white canvas on my new easel....then,  I just need to paint!
If it doesn't work, I can always cook.

 Thanksgiving is just around the corner. Are you ready? Have your menu all figured out?

The drive between the vineyard and the studio in Paola is a beautiful drive through rolling hills covered with herds of cattle, beautiful Wea Creek, fields with recently harvested corn stalks scattered about. Today, I was thrilled to see huge flocks of wild turkey dining among the stalks. We won't be dining on wild turkey, but we will have a big, fat bird to feed a crowd. Of course, my mind immediately goes to cornbread dressing and turkey gravy and desserts.  That is exactly what I want on my plate!
A few years ago,I compiled a cookbook for my high school class 50 year reunion.  One of the recipes that was submitted was for make ahead perfect turkey gravy. I questioned how that could be...make ahead?
I am going to give it to you now, so if you hate making gravy, don't like that last minute panic over getting the gravy done right before everyone sits down at the table,  try it.

It just might make you enjoy the day!

Make Ahead Turkey Gravy

4 turkey wings (about 3lb.)

2 med. onions, peeled and quartered

1 c. water

8 c. chicken broth

3/4 c. chopped carrot

1/2 tsp. dried thyme

3/4 c. flour

2 Tbsp. butter

1/2 tsp. ground pepper

Heat oven to 400. Have ready a large roasting pan. Arrange wings in a single layer in pan; scatter onions over top. Roast 1 and 1/4 hrs. until wings are browned. Put wings and onions in a 5 to 6 quart pot. Add water to roasting pan and stir to scrape up any borwn bits on bottom. Add to pot. Add 6 c. broth (refridgerate remaining 2 c.) the carrot and thyme. Bring to a boil, reduce heat and simmer, uncovered, 1 and a 1/2 hrs. Remove wings and when cool pull off meat. (can save meat for other use) Strain broth into a 3 qt. saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth and discard. Whisk flour into remaining 2c. broth until blended and smooth. Bring broth in pot to a gentle boil. Whisk in broth-flour mixture and boil 3-4 min. Stir in butter and pepper. Serve, or pour into containers and refrigerate up to 1 week or freeze up to 6 mos.

One of my duties as a blogger is to read as many blogs as I can....food and art blogs, that is. After my posting last night, I knew I needed to give you more recipes, particularly desserts. This morning I dived right into the project....but, my goodness, do you have any idea how many recipes I have for favorite desserts?
I settled in for a long elimination process.
I use MasterCook software to organize and control my multitude of recipes. I can set up an unlimited number of speciality cookbooks, each holding an unbelievable number of recipes. This definitely comes in handy, especially this morning.
There I was, reading glasses perched on my nose, laptop in front of me, Diet Coke with Lime within reach.
Just as I was about to click on MasterCook....as if a gift from above, there it was...Martha strikes again!
Her daily email had just arrived in my inbox.
Yes, I do recommend Martha frequently....the recipes are crisp, clean, easy to read and understand....and if there is a misprint or mistake, it is corrected quickly. You can make comments, or ask questions, which are answered.  Of course, I understand she has a team of hundreds working for her....I am just me. But I am comfortable  passing on a recipe that sounds heavenly to me. And today's recipe is dreamy and I will be fixing it for Thanksgiving.

Maple Cheesecake with Roasted Pears (doesn't that make you drool?)

Maple syrup not only flavors this luscious cheesecake, but it also is brushed on thinly sliced pears that are broiled to create a very unique decoration atop this festive dessert.

Everyday Food, November 2010
http://www.marthastewart.com/329044/maple-cheesecake-with-roasted-pears

Serves 6 to 8
2 bars (8 ounces each) cream cheese, room temperature
3/4 cup pure maple syrup
1 cup cold heavy cream
2 tablespoons confectioners' sugar
1 Easy Press-In Pie Crust http://www.marthastewart.com/285864/easy-press-in-pie-crust, made in a 9-inch springform pan with vanilla wafers
Nonstick cooking spray
2 medium pears, such as Bosc or Bartlett, sliced lengthwise 1/8 inch thick

Directions
1.In a large bowl, using an electric mixer, beat cream cheese on high until fluffy, about 3 minutes. Add 1/2 cup maple syrup; beat until smooth. In a medium bowl, beat cream and sugar on high until soft peaks form, about 3 minutes. With a rubber spatula, stir about one-third the whipped cream into cream cheese mixture, then fold in remainder. Transfer to crust and refrigerate until firm, 3 hours (or up to 1 day).
2.Preheat oven to 450 degrees. Coat a parchment-lined rimmed baking sheet with cooking spray. Arrange pear slices in a single layer on sheet and brush with 2 tablespoons maple syrup. Roast until pears are soft, 20 minutes. Remove from oven and heat broiler. Brush pears with 2 tablespoons maple syrup and broil until browned in spots, about 4 minutes, rotating sheet frequently. Let cool. To serve, arrange pear slices, overlapping slightly, on cheesecake.

Baking for Thanksgiving

I suppose I am a baker at heart. I love kneading bread, rolling out pie dough, baking hundreds of cookies. That must mean I am a true baker, right? This time of year always makes me want to dive into flour right up to my elbows. The aromas of yeasty bread, warm spices like cinnamon and nutmeg, autumn fruits bubbling away under flaky pastry, all drive me crazy! I want my house to be filled with these aromas 24/7.

The opportunity to share your wonderful  baked goodies is right around the corner....Thanksgiving! If you are the holiday meal preparer in your family, or if you will be a guest at a loved one's table, let the treasures from your oven be a part of the day.

I will share a few of my favorite recipes here today, and I want to encourage you to visit several of my favorite baking blogs. But first, I want to let you know about an outstanding baking product that you should definitely use for your holiday baking. I have mentioned King Arthur Flour's web page more than once and here I go again.
They carry disposable baking pans that make giving your baked goods as gifts a snap. Check it out....go to http://www.kingarthurflour.com/ and click on "shop'. Next, click on "bake and give" and just like magic, there they are!  I discovered these pans 2 years ago when I wanted to make Italian Panettone. Now, two years later, they have loaf pans, 9" rounds, cupcake cups....everything you might need. I hope you order some for your holiday baking....they make life so much nicer! And, they are attractive!

So....now recipes.  (by the way, King Arthur has some doozies!)
Let's start with bread and rolls... I realize many of you grew up with the crescent rolls that chubby little doughboy advertises, but listen to me....homemade is so much better! This recipe can  be made the day before. Therefore, they are called Refrigerator Rolls.

Refrigerator Rolls



MAKES 1 1⁄2 DOZEN
You can prepare this dough and keep it in the fridge for up to a week, making as many rolls as needed on a day-to-day basis for your family's meals.

1 cup plus 1 tbsp. vegetable shortening
1 cup sugar
1 1⁄2 tsp. salt
2 eggs, lightly beaten
2 7-gram packages active dry yeast
7 cups flour
1⁄4 cup butter, melted

1. Grease a baking sheet (or several of your new baking pans!) with 1 tbsp. shortening; set aside. Put remaining shortening, sugar, salt, and 1 cup boiling water into a large nonmetal bowl and stir to dissolve shortening; let cool to lukewarm. Add eggs and stir with a wooden spoon to combine.
2. Put yeast and 1 cup warm water into a small bowl and stir to dissolve. Add yeast mixture to shortening mixture; stir to combine. Add flour and stir, first with a wooden spoon, then with your hands, to form a dough. Turn dough out onto a heavily floured surface and knead gently until dough forms a smooth ball, 1–2 minutes. Clean out bowl, place dough inside, and cover with plastic wrap. Refrigerate for at least 4 hours or overnight.
3. Transfer dough to a lightly floured surface and roll out into an 8" × 15" rectangle. Cut out rounds using a 2 1⁄2" round biscuit cutter. Brush tops of each round with melted butter (reserve leftover butter), then fold each in half to form half-moon shapes, pressing down gently on edges to secure shape. Arrange rolls on the prepared baking sheet, spaced evenly apart. Cover loosely with plastic wrap and place in a warm spot to let rise until doubled in size, about 1–2 hours.
4. Preheat oven to 425°. Uncover rolls and bake until golden brown and cooked through, 13–15 minutes. Brush with reserved butter; let cool.

Another delicious roll for your Thanksgiving table...also excellent in the disposable pans

Parker House Rolls

3/4 cup milk, heated to 115°
1 tsp. active dry yeast

1 tsp. barley malt syrup or dark corn syrup
2 cups flour
1 1/2 tsp. kosher salt
2 1/2 tbsp. unsalted butter, cut into
1/2"cubes, softened
1/4 cup clarified butter, for greasing and brushing
Fleur de sel, to garnish
1. Stir together milk, yeast, and malt syrup in a large bowl; let sit until foamy, 10 minutes. In a medium bowl, whisk together flour and salt; add to milk mixture along with butter and stir with a wooden spoon until a dough forms. Transfer to a lightly floured work surface and knead until smooth, 5–6 minutes. Transfer dough to a lightly greased bowl and cover with plastic wrap; let sit until nearly doubled in size, about 1 hour. Uncover and punch down dough; cover and let sit until puffed, about 45 minutes.
2. Heat oven to 325°. Portion dough into fourteen 1 1/2"-diameter balls, about 1 1/4 oz. each, flatten each slightly to an oval shape. Using the handle of a butter knife, crease ovals slightly off center. Fold at crease. Arrange in rows, slightly overlapping, on buttered baking sheet, with shorter side facing down. Allow at least 1/4-inch of space between rows. Cover loosely with plastic wrap and let sit until doubled in size, about 2 hours. Brush with clarified butter and bake until puffed and pale golden brown, 20–22 minutes. Transfer to a rack and brush with more clarified butter; sprinkle each roll with a small pinch of fleur de sel and serve warm.

Lets move to desserts!
what is Thanksgiving without Pumpkin? But it doesn't have to be pie!

Spiced Pumpkin Cake

1 1/2 cups (3 sticks) unsalted butter,
softened, plus more for pan
2 cups cake flour, plus more for pan
2 tsp. baking powder
1 tsp. ground ginger
3/4 tsp. kosher salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground mace
1 1/2 cups packed light brown sugar
2 eggs
3/4 cup canned pumpkin purée,
preferably Libby's
1/4 cup milk
2 tsp. vanilla extract
4 cups confectioners' sugar, sifted
1. Heat oven to 375°. Grease and flour two 8" round cake pans lined with parchment paper cut to fit; set aside. In a bowl, whisk together flour, baking powder, ginger, salt, cinnamon, cloves, and mace; set aside. In the bowl of a stand mixer fitted with a paddle, beat 1/2 cup butter and brown sugar on medium-high speed until smooth, 1–2 minutes. Add eggs one at a time, mixing well after each addition until smooth. Add half the dry ingredients and mix until just combined. Add pumpkin and milk, and then add remaining dry ingredients; mix until smooth. Divide batter evenly between prepared pans and smooth tops with a rubber spatula; bake until a toothpick inserted in center of cakes comes out clean, about 30 minutes. Transfer to a rack and let cool for 30 minutes; unmold cakes and let cool.
2. In the bowl of a stand mixer, beat remaining butter and vanilla on medium speed until smooth. Add confectioners' sugar, 1 cup at a time, beating after each addition until smooth. Increase speed to high and beat until frosting is light and fluffy.
3. Place 1 cake on a cake stand and frost the top with 1/3 of the frosting; stack second cake on top and frost top and sides with remaining frosting. Refrigerate cake; let cake sit for 1 hour at room temperature before serving.
SERVES 12

Will there be kids at your table? Young and old kids?  Here you go, check this one out.

Pumpkin Whoopie Cookies
3 cups all-purpose flour
1 tsp salt

1 tsp baking soda
1 tsp baking powder
2 TBSP cinnamon
1 tsp ground ginger
½ tsp ground fresh nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil
3 cups chilled pumpkin puree
2 large eggs
1 tsp vanilla extract

Preheat oven to 350F. Prepare to baking sheets lined with parchment paper.
In a large bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside.
In a separate bowl, whisk to sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
Use a small ice cream scoop with a release mechanism to drop healing TBSP of the dough onto the prepared baking sheets, about 1 inch apart.Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling. They will look more like mini cakes then cookies, so don’t panic about that.

Maple Syrup Cream Cheese Filling
3 cups powdered sugar
½ cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 TBSP maple syrup
1 tsp vanilla

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps. Add the cream cheese an beat until combined.
Add the powdered sugar, maple syrup and vanilla and beat until smooth. Be careful no to overbeat the filling, or it will lose structure.
To assemble:
Turn half the cooled cookies upside down. Pipe filling (about a TBSP) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoppie pies in the refrigerator for about 30 minutes to firm before serving.
Adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

Are you doing a traditional Turkey this year? Last year on November 20th, I gave you a recipe for a turkey rubbed with lots of herbs and spices....heavy on the smoked paprika. It was pretty good! I haven't decided how to fix a turkey this year, or if I will fix beef. My family has always prefered beef, we used to do a Prime Rib for Christmas dinner. It was wonderful, but there were no leftovers! I think that is the one thing that keeps the cook on her/his feet, knowing after the cooking marathon, there will be food  left for several days!

In case you are roasting a turkey, here is a great web page to keep your family safe. No one wants food poisoning!

http://www.fsis.usda.gov/Food_Safety_Education/USDA_Meat_&_Poultry_Hotline/index.asp

Well, to end this posting, I feel I have to give you my Grandmother's recipe for her Cornbread Dressing!

Minnie Florence Ogg  was a farmer's wife and could bake like an angel! Enjoy!

Minnie Florence's Cornbread Dressing

2 cups chopped onion

1 cup diced celery

1 cup butter

8 cups cubed white bread

12 cups crumbled cornbread

bacon drippings

1/2 cup chopped parsley

2 large eggs, beaten

2 teaspoons salt

1 teaspoon dried sage, crushed

1/2 teaspoon pepper

Saute the onion and celery in the butter until both are tender and soft. Do not brown. In a large bowl, blend the breads, parsley and seasonings. Beat the eggs with the cool bacon drippings, and stir into the bread mixture. Add the celery, onion and butter , mix well. Put into a well buttered casserole and bake

in a 350 degree oven until golden brown on top.

Christmas is coming!

It is hard for me to realize that in about 50 days, Christmas will be here! Where has the year gone? There was a time when I had my Christmas shopping done before Thanksgiving. That hasn’t happened in years! But, there are those who are working overtime to produce all sorts of “stuff” on which you might spend your hard earned money!


The following is from an email I received from an old friend. I contacted Jack to ask if he was the author, or if not, did he know who did write it. So far, all I know is it is from an unknown writer. But I can also tell you he/she makes some very good points and has some excellent ideas. Read and see what you think.....


“As the holidays approach, the giant Asian factories are kicking into high gear to provide Americans with monstrous piles of cheaply produced goods -- merchandise that has been produced at the expense of American labor.


This year should be different. This year Americans should give the gift of genuine concern for other Americans. There is no longer an excuse that, at gift giving time, nothing can be found that is produced by American hands.


Yep, there is! It's time to think outside the box, people. Who says a gift needs to fit in a shirt box, wrapped in Chinese produced wrapping paper?


Everyone -- yes EVERYONE gets their hair cut. How about gift certificate from your local American hair salon or barber? Gym membership? It's appropriate for all ages who are thinking about some health improvement.
Who wouldn't appreciate getting their car detailed? Small, American owned detail shops and car washes would love to sell you a gift certificate or a book of gift certificates.
Are you one of those extravagant givers who think nothing of plunking down the Benjamins on a Chinese made flat-screen? Perhaps that grateful gift receiver would like his driveway sealed, or lawn mowed for the summer, or driveway plowed all winter, or games at the local golf course.
There are a bazillion owner-run restaurants -- all offering gift certificates. And, if your intended isn't the fancy eatery sort, what about a half dozen breakfasts at the local breakfast joint.


Remember folks, this isn't about big National chains --this is about supporting your home town Americans with their financial lives on the line to keep their doors open.
How many people couldn't use an oil change for their car, truck or motorcycle, done at a shop run by the American working guy?
Thinking about a heartfelt gift for mom? Mom would LOVE the services of a local cleaning lady for a day.
My computer could use a tune-up, and I KNOW I can find some young guy who is struggling to get his repair business up and running.
OK, you were looking for something more personal. Local crafts people spin their own wool and knit them into scarves. They make jewelry, and pottery and beautiful wooden boxes.
Plan your holiday outings at local, owner operated restaurants and leave your server a nice tip. And, how about going out to see a play or ballet at your hometown theatre? Musicians need love too, so find a venue showcasing local bands.
Honestly, people, do you REALLY need to buy another ten thousand Chinese lights for the house? When you buy a five dollar string of lights, about fifty cents stays in the community. If you have those kinds of bucks to burn, leave the mailman, trash guy or babysitter a nice  BIG TIP! You see, Christmas is no longer about draining American pockets so that China can build another glittering city. Christmas is now about caring about US, encouraging American small businesses to keep plugging away to follow their dreams. And, when we care about other Americans, we care about our communities, and the benefits come back to us in ways we couldn't imagine.
THIS should be the new American Christmas tradition.
This is a revolution of caring about each other, and isn't that what Christmas is about?
And lastly a New Years Resolution: Support Green Energy. Well, Green and Energy. --- Keep the green in your wallet and save yourself a lot of "real" energy in 2012 because we need both, to defeat our energy and treasure sapping government.
God Bless You and God Bless America!"


Well said, whoever you are! Now, readers, wherever you live….there are hard working Americans in small individually owned businesses all over our beautiful country! Seek them out. There are amazing gifts out there for those you love.

May I suggest a few of my favorite places to shop and dine? All are locally owned by outstanding Americans and I recommend them to you without reservation!
ARTichokes Gallery, Leawood, KS for excellent art work, jewelry, pottery, etc.
Molly's Table Restaurant and Catering, Paola, KS for gift certificates for dining and catering 
Jasper's Restaurant, Kansas City, MO for award winnng Italian food
The Tortoise Gallery, Paola, KS for paintings,jewelry and pottery
and of course....
Somerset Ridge Vineyard and Winery, Somerset, KS for award winning wines and wine related gifts
Happy Shopping!

My dear friends, Becky Pashia and Laurie Barling of ARTichokes, are holding their annual Ladies Night Out

on Tuesday evening November 8th! Last year I found several important gifts for friends while strolling around the gallery. It is a great opportunity to buy one of a kind works of art for those special friends and family members.

I know many of the artist's who will have their work there that evening, it is going to fun! Maybe I will see you there? 

I would like to take this opportunity to invite you to return to ARTichokes on Friday, December 16th for the opening celebration for David Gross and me and our show of paintings! David and I are looking forward to a great evening...lots of Christmas Cheer, lots of friends, lots of fun! ....I want you there!

I am painting like a wild woman for this show....

I have set my goal pretty high and I am determined to reach it. 

So, by December 16th, I will be ready to have a party!

As for David....he is plodding along at his own pace, he is calm,

he is in control, he is painting amazing things! Seems unfair, doesn't it!

I think it is going to be a good show....please come!

I will be blogging about the show as we get closer to December,

but I know how busy the Holiday Season gets....

so mark your calendars now....I'd love to see you there!

My friends feel that if I should happen to hit PowerBall, I would be on the next plane to Italy. I am afraid they are absolutely correct! I might call my kids to see if anyone else could have their bags packed and be at the airport before the flight left the ground....or maybe I would just call them from Lake Como. My passport is good until  October, 2012, so I must remember to have it updated....

you just never know when PowerBall might hit! I need to be prepared!

There has been sad news from Italy..."Italians open investigation into flooding of Cinque Terre

An investigation has been opened in Italy into whether floods that devastated a World Heritage-listed coastline were the fault of official negligence and illegal building."Sort of sounds like New Orleans, doesn't it?
The headlines have been..."Villages all but wiped out as storms batter Italy's 'Cinque Terre' "  and
"Five people have been killed and another six are missing after storms and torrential rain caused extensive floods in northern Italy."
 Five fishing villages nestled into the steep coastline of the Ligurian Riviera make up the Cinque Terre, a UNESCO World Heritage Site. The best way to discover the Cinque Terre is on foot. As you walk along ancient walking trails clinging to the steep cliffs, you are amazed at the terraced vineyards and enjoy the tranquillity of the pine and chestnut forests of the Cinque Terre National Park.

Known as Italy’s “Flower Riviera” the Ligurian Riviera is a delight for all the senses. Waves crash below coastal footpaths, wild flowers and vineyards surround you, the smell of fresh coffee tempts you into local cafes. The five fishing villages of the Cinque Terre have remained almost untouched by modern developments and are an idyllic walking escape. Until the last few days.....



Vernazza,before the mudslides

The 5 villages are Monterosso, Vernazza, Cornilia, Manarola and Riomaggiore. Today, Rick Steve's, noted travel expert, reports "Flash flooding, triggered by unusually heavy rain, ripped through Italy's Liguria region and inflicted serious damage on the Cinque Terre towns of Monterosso and Vernazza. In these towns, flooding was accompanied by landslides, filling streets with rocks, mud and debris up to 12 feet deep.
Along Vernazza's main street, the ground floors of buildings are still completely buried, and the harbor is filled with mud and rocks. Several fatalities have been reported, and a few people are still missing."
I have a feeling the people of Cinque Terre will bring their home back to normal as quickly as possible. They have the upcoming winter months to prepare for next springs tourist season. As tough as that job may seem, the Italians are tougher.  During World War II, many young men from the Cinque Terre fought for the resistance against the fascist regime of Benito Mussolini, and the subsequent Nazi German occupation of Italy. Not all Italians had that fighting spirit, unfortunately. But the men of Cinque Terre most certainly did.
I certainly hope the smell of the sea rising up the steep cliffs with vineyards clinging to their sides, the aroma of herbs growing wild and the scent of flowers ornamenting the narrow shelves will return. The vineyards and olive groves were everywhere on the hills, let's hope wine and olive oil will be present on the tables once again.. When it is time to go to the table, the fragrance of the typical Pesto sauce, fried fish and anchovies, vegetable casseroles and fish with aromatic fillings is so enticing, all you want to do is enjoy your food
while sitting perched on the terraces overlooking the beautiful seascape of the famous Gulf of Levanto, La Spezia and Portovenere
Some of the most famous foods of Cinque Terre that you will remember forever are  the dry wine (d.o.c.), simply called Cinque Terre ;Sciacchetrà, rare and vintage strong sweet wine, made from dried grapes ; the pesto sauce of the region; salted anchovies in Monterosso olive oil ;all of the many fish specialities and of course, last but not least, Limoncino, a liqueur made from lemons (lemons are celebrated during the Feast of Lemon on Pentecost)

Limoncino, also known as Limoncello in other regions of Italy.

The lemons are organically produced,picked early in the season, selecting only the best fruit from the venerable lemon grove to ensure a high essential oil content.
BURANCO Limoncino is made the way it always has been in Monterosso. Wafer-thin yellow lemon skins are peeled by hand and combined with alcohol and sugar. Its flavours and aromas speak of fruit slowly matured on the bough in sun-drenched lemon groves.

I think it is only fair that we all go buy a bottle ot two to help the people of Monterosso get back on their feet.  Besides, I love to cook  with it! You can make......
Limoncino Cheesecake Squares



12 to 16 servings

Nonstick cooking spray
8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
3 tablespoons grated lemon zest
1 (12-ounce) container fresh whole milk ricotta, drained, at room temperature
2 (8-ounce) packages cream cheese, at room temperature
1 1/4 cups sugar1/2 cup limoncino
2 teaspoons vanilla extract4 large eggs, at room temperature

Directions:
Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray.
Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.
Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold).
Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve.
Remember, we are eating this cheesecake for Cinque Terre! Al kidding aside, Cinque Terre is an unbelievable spot on this globe. Let's hope they can come back and thrill the world travelers with there beautiful vistas once again.
Lift a small glass of Limoncino in a toast to Cinque Terre!  Cin Cin!

From my friends in Miami County, Kansas

Nancy Sims-West
of the Tortoise Gallery



      

TORTOISE GALLERY
OF FINE ART and ESPRESSO BAR
5 W. Wea St., Paola, KS 66071 ·

Phone 1 913.294.4455

Less than two months to Christmas! We are here to help with all your gift-giving. We have jewelry, pottery, and blown glass items, in prices and styles for almost any budget and taste, with prices starting at $12. Give one-of-a-kind gifts to everyone on your list.

Next Saturday, November 5, is our Holiday Gift Bazaar featuring specially-designed gift baskets and custom orders, as well as our beautiful jewelry, pottery, glass, photography, and paintings. Many of our artists will be in the gallery throughout the day to tell you about their art and to take your orders for custom-designed items. Come shop and relax with a delicious drink. Drawings for discounts and free items at 9:00, 11:00, 3:00, 5:00, and 7:00.

We hope to see you next Saturday!

The Tortoise crew

A personal recommendation from me....check out the paintings by David Gross and the jewelry by Cindy Allison,  Anna Herrara,  and Nancy Forbis! What wonderful gifts!

While you are in Paola, just across the street to the east of the Tortoise, stands the now famous Molly's Table. The food is excellent....what more can I say? Plenty!  Try one of Donna's soups! The Chicken Tortilla is outstanding! I have actually thought about it in the middle of the night! The sandwiches, hamburgers, salads and quiches are absolutely delicious! And if you are lucky enough to get there early for lunch, you might be able to get a piece of coconut cream pie! It has quickly become a very hot item on the menu!

Don't forget to check out the beautiful paintings hanging on Donna's antique brick walls. They are by painter Jean Cook, a well

known Miami County artist.
117 South Pearl Street,  Paola, KS 66071-1754

(913) 294-2210     Hours: Sun Closed; Mon-Sat 8am–2pm

So, while you are so close to Somerset Ridge Vineyard and Winery, it would be a crime to not visit us! The vineyard is about 4.5 miles due east of Paola. The new Crimson Cabernet is fabulous, and the Avalon is heavenly.  Dennis Reynolds, owner , is an excellent winemaker. I can honestly say, he is a perfectionist when it comes to  making wine!
It is a little early to know what the weather is going to be next weekend, but with these fun places to visit, who cares! They are forecasting the temperature to be around 70! So, head to Miami County while this beautiful time of year is hanging on!  See you there!



Many years ago, I took up the challenge of learning how to  make the perfect bowl of German Goulash Soup. My husband had eaten it in many of the little restaurants along the Rhine River and wanted to have it at home. Today, that would not be a problem....but in 1970 there was no such thing as the internet and a visit to the library was a big disappointment....only one German cookbook and it did not include a recipe for Goulash Soup! It was described to me as "a rich beefy broth that was sort of red in color" and it had cubes of both beef and potatoes, onions, green bell peppers and sliced mushrooms in it.  The word goulash told me the "sort of red" was due to paprika, but was it sweet, hot or smoked?  We ate a lot of Goulash Soup that did not hit the mark before finally, one evening I had that "Eureka!" moment! I had conqured the recipe...... Even after all of these years, it  is still one of my favorite soups. Now that you can google the recipe and find hundreds of them....I find that recipe from 1970 is still the best. This fall weather makes me want a big pot of this soup on my stove top. There is nothing like it. Add a buttery pretzel slathered with more butter and a glass of  Somerset Ridge Ruby Red Wine and you are in for one great meal! Enjoy!

Goulash Soup...or in German,  Gulaschuppe

2 tablespoons olive oil
2 cups chopped onion
2 tablespoons minced garlic
3 bell peppers, diced
3 tablespoons tomato paste
2 pounds beef chuck, diced into 1/2 inch cubes
1/2 teaspoon caraway seeds
2 tablespoons paprika, sweet
6 cups beef stock
1 cup Somerset Ridge Ruby Red Wine
1 tablespoon lemon juice
2 cups peeled potatoes cut into 1/2"cubes
8 ounces sliced mushrooms
Sea Salt and freshly ground black pepper

Heat the olive oil in a large pot, brown the beef cubes, then remove from skillet, set aside. Next, saute the onions until they are tranlucent. Add the minced garlic, diced bell peppers, and the tomato paste. Cook while stirring for 10 minutes.
Add the browned cubed beef and juice that has accumulated , caraway seeds, paprika, beef stock, wine and lemon juice. Bring to a boil, reduce heat and simmer gently for 1 1/4 hours.
Add the cubed potatoes and the sliced mushrooms and continue simmering until the meat and the potatoes are tender. Season with sea salt and pepper to taste. You may also add more paprika and caraway if you wish. If liquid is evaporating too quickly, add additional beef broth and cover while simmering. Typical of most soups, it will be better the next day!
8 servings

Hot Buttered Pretzels


This is a King Arthur Flour recipe, not truly authentic German, but still very good.

2 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 teaspoon sugar

2 1/4 teaspoons regular instant yeast               
7/8 to 1 cup warm water*
Topping
1/2 cup warm water
2 tablespoons baking soda
coarse, kosher or pretzel salt
3 tablespoons unsalted butter, melted
*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.
Food processor method: Place the flour, salt, sugar and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds. Add the water, and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. Process a further 45 seconds. Place a handful of flour in a bowl, scoop the slack dough into the bowl, and shape the dough into a ball, coating it with the flour. Transfer the dough to a plastic bag, close the bag loosely, leaving room for the dough to expand, and let it rest at room temperature for 30 minutes.
Bread machine method: Place all of the dough ingredients into the pan of your bread machine, program the machine for Dough or Manual, and press Start. Allow the dough to proceed through its kneading cycle (no need to let it rise), then cancel the machine, flour the dough, and give it a rest in a plastic bag, as instructed above.
Manual/Mixer Method: Place all of the dough ingredients into a bowl, and beat till well-combined. Knead the dough, by hand or machine, for about 5 minutes, till it's soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes.
Preheat your oven to 500°F. Prepare two baking sheets by spraying them with vegetable oil spray, or lining them with parchment paper.
Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl. Make sure the baking soda is thoroughly dissolved; if it isn't, it'll make your pretzels splotchy.
Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel, as illustrated. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
Bake the pretzels for 8 to 9 minutes, or until they're golden brown, reversing the baking sheets halfway through.
Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave. Yield: 8 pretzels.

Grab a bowl of soup, a pretzel and butter, a glass of wine....you are in for a treat! Does it seem strange for a woman of Scottish/Italian heritage to be such a big fan of German food?

What's your opinion? Does a 70 year old woman still have a chance of growing into a person she would like to be? Is she still going to frustrate her children everyday? Is she ever going to be a size 10? Can she make a living on her own with her paintings, and not have to rely on a really questionable Social Security system?


Bette Davis knew what she was talking about when she declared old age is no place for sissies! Your body begins to fall apart at 40, starting with your vision, At 50, your stomach suddenly cannot abide such foolishness as pizza at midnight. Oh, and yes, at 50, the boobs loose all sense of direction....what used to be up, is suddenly down!

At 60, your children begin to question your every move. I have always imagined the phone connections between my kids as glowing red and vibrating with panic. "She did WHAT!"....How soon will they take the car keys from me?

Now,  at 70,  I can readily admit to making some bad decisions in my life, and trust me, I've paid for them. But when you are searching for the person you want to be, there a millions of choices, and no one...I repeat NO ONE, can make all the right choices.

When it comes to intelligence, I truly believe I am not an idiot. After all, could an idiot raise 3 perfect children? I have a 7 year old grandson who, by the age of 10, will probably know more than I will ever know! Fair? Maybe not, but I'm the one who was put on this earth in 1941 so I could be a teenager in the 50s! As far as I am concerned, I'm the winner. Today's children may have all sorts of electronic things, their world may include flying to far off foreign countries, they may have vocabularies that include words that I have to look up in the dictionary.... but I had safe streets when walking home from a football game on a crisp October evening. There was Rock'n Roll music that we played on the jukebox that everyone could hear...no personal head phones needed. We had cool cars like the 57 Chevy, the Plymouth Fury, the Ford convertible. Frivolous? Probably, but on the other hand, we had teachers who cared, not just union members who are there for the paycheck. We had Mom waiting for us when we came home from school. We had youth groups at church where we spent every Sunday evening. We had a great life!

Yes, I am happy with the time and the manner in which I was raised. It is today that has me floundering. It seems like I am constantly making clumsy attempts to regain my balance. Maybe it is because I have the body of an old woman and the mind of a child....that has been insinuated by subtle and artful means!

But for now, Tuesday, October 25, 2011, I am going to paint, I am going to cook. And, I am going to think about Arch. He would have celebrated his 85th birthday today. Happy Birthday, Sweetie!

A break from Sauces!

Did I tell you I went to Machu Picchu? I wish I could tell you it was the real one in the Andes in southern Peru…but alas, it was the new restaurant in Raleigh, North Carolina! While visiting Ann and Bruce (sister and brother-in-law) a review of the restaurant was in the newspaper and within an hour, we were on our way. It is in a strip center; very average looking from the parking lot. As you enter, you notice the giant mural of Machu Picchu. It is such a breath taking wonder, literally. It is a pre-Columbian 15th-century Inca site located 2,430 metres (7,970 ft) above sea level.[1][2] It is situated on a mountain ridge above the Urubamba Valley in Peru. It was so nice to sit and breathe comfortably in Raleigh and yet experience part of the culture. Not one of the 6 of us had a clue what we were in for….we just knew we were game for something new.


One look at the menu and I was lost! Fortunately, our server was excellent. Each question was answered politely and patiently…and we had many! There were many unfamiliar words and terms on the menu….from beverages, specials, ingredients, desserts! After much humming and hawing, we each chose a different menu item so we could try as many things as possible. The menu consists of a collection of signature Peruvian dishes as well as Nouveau Andean dishes to cater to the Raleigh Community. We all agreed the outstanding dish was Tacu Tacu con Apanado de Carne de Puerco a combination of fried Peruvian Canario beans, rice and specialty Aji sauce, served with breaded pork and salsa criolla (thin slices of red onions and spices) and Extra Virgin Oil! The plate of food was HUGE and DELICIOUS! To see the complete menu, go to

http://machupicchuperuviancuisine.com/menu.html and click on “our menu”.



Chef Gloria and her Side-Kick

Having been a chef in a major restaurant here in Kansas City, I know how important it is to come out into the dining room and meet your customers. I was amazed at the time Chef Gloria and her Sous Chef spent with us. I didn’t ask, but I am fairly sure they were a husband and wife team, both well versed in their menu and very willing to talk about it.
All together, the menu, the dining room, the service, the server, the chef and her sous chef, and of course, the food, made for a great afternoon. Okay, so it wasn’t the real Machu Picchu, but it was fun! And I didn’t have trouble with the altitude!
Peruvian cuisine is recognized around the world as one of the best in South America - try it and see what everyone is raving about. Here is a recipe for you, straight from Peru.
Anticuchos are a popular party food in South America, especially in Peru. The most traditional Peruvian anticuchos are made with beef heart, but they can also be made with chicken (anticuchos de pollo) or steak.

Anticuchos are seasoned with garlic, vinegar, cumin, and aji panca, a mild red chile pepper with a smoky flavor common in Peruvian cooking. You can often find dried aji panca or jarred aji panca paste in specialty stores or Latin food markets

Grilled Beef Anticuchos - Anticuchos de Carne

12 cloves of garlic
1 tablespoon cumin
1/4 cup mild chile pepper paste (aji panca, if available)
1/2 cup vinegar, divided
1 tablespoon salt
2 teaspoons freshly ground pepper
2-3 pounds steak (sirloin, tenderloin)
Wooden skewers

1.Cut beef into 2 inch chunks and place in a nonreactive bowl or dish.
2.Mash the garlic. Add a little water if necessary to make a paste.
3.Make the marinade: in a bowl, mix the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoon cumin, 1 tablespoon salt, and 2 teaspoons freshly ground pepper.
4.Pour the marinade over the beef and mix well. Marinade beef overnight in the refrigerator. If you are pressed for time, marinade beef for at least 1 hour at room temperature.
5.Prepare the grill. Place the beef onto the skewers (about 4 pieces of beef on each skewer).
6.Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar, and a pinch of cumin.
7.Grill the skewers for about 5 minutes on each side, or to desired doneness. Baste beef several times during cooking.
8.Serve with rice and corn on the cob.
Makes about 12 skewers.

So, after some research on line and a trip to  the library, I have found a recipe for our favorite dish, Tacu Tacu con Apanado de Carne de Puerco, with a few changes, I suspect.  There was no fried egg on the Tacu Tacu in Raleigh, but I think it sounds delicious!

Tacu Tacu con Apanado de Carne de Puerco
5 slices of bacon
1 medium onion, chopped
1 teaspoon chile powder or chile paste (or to taste)
1 1/2 cups cooked beans (canned are fine)
1 1/2 cups cooked rice
20-25 saltine crackers
4 pieces of very thin boneless pork steak
4 tablespoons butter
Vegetable oil for frying
2 bananas or plantains
4 eggs
1/3 cup of thinly sliced onion for garnish

Saute the bacon until crispy.
Remove bacon (save for another use), and use the bacon grease left in the pan to sauté the chopped onion with the chile powder (or chile paste), until soft and golden.
Stir in the beans and mash them with a wooden spoon until they are pretty well broken up. Add the rice and stir.
Cook, stirring, until the rice and beans are heated through. Remove from heat, let cool, and season with salt and pepper to taste.
Process the saltine crackers in a food processor to make fine crumbs. Set aside 1/2 cup of the crumbs for later use.
Sprinkle a layer of crumbs on a cutting board, and place a piece of pork over the crumbs. Sprinkle the steak with salt and pepper, and pound the steak with a meat pounder until flat and thin. Flip the steak over and sprinkle with salt and pepper. Repeat with the rest of the steaks.
Heat butter and 2 tablespoons of vegetable oil in a skillet until hot, then sauté steaks for 2 minutes on each side, or until desired doneness. Remove from heat and place steaks on a plate. Cover them with foil and keep them warm in a low temperature oven until ready to serve.
Cook the rice and bean panackes: Shape the cooled rice and bean mixture into 4 flattened, football-shaped patties. Press them into the remaining saltine cracker crumbs, covering both sides.
Using the same skillet that cooked the steaks (uncleaned), heat 2 - 3 tablespoons of oil. Add the patties (1 or 2 at a time if necessary) and cook, 2-3 minutes per side, until golden brown and crispy on the outside. Remove patties from heat and cover with foil to keep warm.
Peel the bananas and slice each in half crosswise. Slice each piece in half lengthwise, to make 8 pieces. In a clean skillet or pot, fry the banana (or plantain) slices in an inch of vegetable oil. Sprinkle with salt and set aside.
Assemble the tacu tacu: On each plate, place one of the rice and beans patties. Top it with a piece of steak. Place a slice of fried banana on each side of the plate.
In a large skillet, melt 2 tablespooons butter until hot. Crack the eggs into the skillet and fry for 3 to 4 minutes. Top each piece of steak with a fried egg.
Garnish with some thinly sliced onions and serve.
Serves 4.

I don't want to go all "Shirley McClain" on you, but I would love to go to the real Machu Picchu. I think I could really use a little spirituality.

Another sauce!

It has been a while since I last posted a blog….much has happened here in my world, and I simply have not had the time or energy. But, things are calming down. This last weekend I volunteered to help with the release of the vineyard's new wine....Somerset Ridge Crimson Cabernet. It has quickly become the favorite of many! I am among them.


There was a family gathering here in Kansas City for the military funeral of my uncle, Colonel G P Vogt. The National Cemetery in Leavenworth, Kansas was absolutely beautiful with the hundreds of huge old trees gracing the hillsides in the 128 acre cemetery. The leaves are turning, but the grass is still very green. It was a wonderful afternoon of loving family and military pride, an overwhelming combination. My Uncle Pete was quite a character. We spent many hours laughing as we remembered and shared stories of him. It was wonderful having all of my cousins gathered once again.

I find it rather difficult to jump back into blogging after being away from it. The month of October has been a very busy time and it is difficult to figure to get my mind under control! I am usually not at a loss for words, but I am having a tough time deciding what to write about! I know I owe you another mother sauce recipe, so I suppose I should start there.



http://foodlorists.blogspot.com/2008/

 So far we have covered Béchamel, based on milk, thickened with a white roux. and Espagnole, based on brown stock (usually veal), thickened with a brown roux. I hope you have tried them!

This time I want to tell you about Velouté, a sauce based on a white stock, thickened with a blonde roux. “Veh-loo-TAY” is a fancy French name for a white sauce that is stock based and thickened with a white roux.
The stock used is usually chicken, veal, or fish.

 1 1/2 cups white stock (veal, chicken, or fish) - white stock just means the bones were not roasted
2 tablespoons unsalted butter
3 tablespoons flour
Salt & Pepper, to taste

Bring the stock to a simmer in a large saucepan.

In a separate saucepan, melt the butter over low heat (don't let it burn) and add the flour. Raise the heat to medium and stir the butter and flour together for about 2 minutes. You are making the roux. Take a good whiff and it should have a pleasant toasted smell.

Whisk the simmering stock into the roux and keep heating and whisking. When the stock begins to simmer again, turn down the heat to low and cook until the sauce thickens. A thin skin may form, just skim it away with your spoon. Depending on your stovetop, the sauce may take 5 - 10 minutes to get to your desired consistency.
Season with salt and pepper

From this basic sauce, you can now make the two most notable sauces that are based on velouté. They are Sauce Allemande and Sauce Supreme. I would like for you to try Sauce Allemande.

The Allemande Sauce (which is also sometimes called "German Sauce") is a finished sauce made by thickening a velouté with a mixture of egg yolks and heavy cream called a liaison
The Allemande sauce is sometimes mistakenly called Sauce Parisienne. Sauce Parisienne is similar, but it uses cream cheese instead of the egg-cream liaison, and so it is a different sauce altogether.

1 quart velouté
½ cup heavy cream
2 egg yolks
Kosher salt and freshly ground white pepper, to taste
Lemon juice, to taste

In a heavy-bottomed saucepan, heat the velouté over medium-high heat. Bring to a boil, then lower heat to a simmer and reduce for about 5 minutes or until the total volume has reduced by about a cup.
In a stainless steel or glass bowl, beat together the cream and egg yolks until smooth. This egg-cream mixture is your liaison.
(In the culinary arts, a liaison is a mixture of egg yolks and heavy cream that is used to thicken a sauce.)
Slowly add about a cup of the hot velouté into the liaison, whisking constantly so that the egg yolks don't curdle from the heat.
Now gradually whisk the warm liaison back into the velouté.
Bring the sauce back to a gentle simmer for just a moment, but don't let it boil.
Season to taste with Kosher salt, white pepper and lemon juice. Strain and serve right away.
Makes about 1 quart of Allemande Sauce.

I am back home after a lovely week in North Carolina visiting my sister and her family. It was fun….and sooooo much food! I must post about our visit to Machu Picchu for lunch! No, not the ancient city in Peru, but the new restaurant in Raleigh. It was so interesting and good!....but that is for another day.....

Today is back to our Sauces….

Like any French mother sauce, Espagnole is not meant to be served as is. Rather, it's a base for any number of other, more complex sauces.

Why do you need to learn this?

As Americans, we don't think of "sauce" so much as we think of "gravy." But French mother sauces — including veloute, hollandaise, bechamel, and tomato — are the sauces from which all other sauces are derived.
Today, I’m going to tell you about Espagnole, or Spanish Sauce. The French have a strange way of looking at things, for instance, it is said they named this sauce Espagnole, not because it is Spanish in flavor, but rather because of its color….go figure!

No matter what it is called, it is an important sauce to have in your book of tricks.

Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux. Okay, backing up a bit….what is a mirapoix? Simple.

In French cuisine, a Mirepoix (French pronunciation: [miʁpwa]) is a combination of onions, carrots, and celery (either common pascal celery or celeriac). Mirepoix, either raw, roasted or sautéed with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces. The three ingredients are commonly referred to as aromatics.

Similar combinations of vegetables are known as (holy) trinity in Creole cooking, refogado in Portuguese, soffritto in Italian, sofrito in Spanish and Suppengrün (soup green(s)) in Germany.

Basic Espagnole Sauce with Variations (Brown Sauce)

Sachet:
1/2 bay leaf
2 parsley stems (no leaves)
1/8 teaspoon dried thyme leaves
1 clove garlic
1 piece of cheesecloth, cut into a 6-inch square
1 piece of butcher's twine, cut 12 inches long

Sauce:
1 small onion, peeled
1 carrot, peeled
1 stalk celery
1 clove garlic
1/2 cup butter
1/2 cup all-purpose flour
2 tablespoons additional butter
6 cups beef stock or bouillon, room temperature
2 ounces tomato puree
1/8 teaspoon salt
1 1/8 teaspoon ground white pepper

1. To make sachet, place the bay leaf, parsley stems, thyme and garlic in the square of cheesecloth. Gather up the corners and twist together. Using just one end of the string, tie the sachet closed. The other end of the string (the long end) will be suspended from the handle of the saucepan.

2. Cut the onion, carrot and celery into medium (1/2-inch) dice. Set aside. Mince garlic.

3. Heat the 1/2 cup butter in small saucepan until hot. Whisk in the flour (to a paste consistency) and cook over medium heat, stirring constantly, for 5 to 6 minutes until mixture (roux) bubbles, turns light brown in color and has a nutty aroma. This is called a dark roux. Set aside.

4. Place the remaining 2 tablespoons butter in heavy, 4-quart stockpot over medium heat.

5. Add the onion, carrot and celery. Sauté the vegetables, stirring often, for about 5 to 6 minutes or until well browned. Add minced garlic and sauté another 1 to 2 minutes.

6. Add the cooked roux to the vegetables, stirring to combine.

7. Gradually, pour in the brown stock and then the tomato puree.

8. Tie the pre-made sachet to one handle of the stockpot, letting it dangle in the liquid.

9. Bring to a boil, skimming off any impurities from the surface, as needed.

10. Reduce heat and simmer, uncovered, for about 2 hours, skimming the surface occasionally, until the sauce is reduced to about 1 quart.

11. Untie sachet. Then pour sauce (and sachet) into a fine strainer or china cap lined with cheesecloth. Use a ladle or spoon to gently press any remaining vegetables through the strainer. Discard the sachet.

12. Season to taste with salt and white pepper, if desired.

13. Set over a double boiler filled with warm water until ready to serve. Or cool completely, then cover and store in the refrigerator in an airtight container for up to I week. Sauce may also be frozen for up to 3 months.

Makes about 1 quart.

Variations:

Demi-glace: A '"brown stock" is simply a stock made with roasted bones, rather than bones that have only been rinsed and/or blanched prior to use. To make a brown stock, you can use roasted beef or veal bones or roasted chicken bones. In this recipe, we are calling for a brown stock made with roasted beef bones (see Basic Beef Stock). Place 4 cups Brown Stock and 4 cups Brown Sauce/Sauce Espagnole in a heavy, I-quart saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer, uncovered, for 15 to 20 minutes or until the sauce is reduced by one-half. Remove from heat. Pour sauce through a fine strainer or china cap lined with cheesecloth. Allow to cool completely. Then cover and store n the refrigerator in an airtight container for up to 1 week. Sauce may also be frozen for up to 3 months. Makes 1 quart

Bordelaise Sauce: Place 1 cup red wine, 2 minced shallots, 1/4 teaspoon crushed black Peppercorns pinch of thyme and 1/2 bay leaf in a saucepan. Bring to a boil and then reduce to medium heat. Cook for about 33 minutes or until reduced by three-fourths. Add 1 quart Demi-glace (see above) and simmer for 15 to 20 minutes. Remove from heat and strain through a line strainer (or cheesecloth). Cut 2 tablespoons butter into small pieces and drop them, one at a time, into the sauce while stirring constantly to combine. Serve immediately. Makes about 4 cups.

Madeira Sauce: Place 1 quart Demi-glace (see above) in a heavy saucepan over medium heat. Cook for 30 to 45 minutes until reduced to 1/2 cup. Add 1/4 cup Madeira Wine, stirring to combine. Serve immediately. Makes about 4 cups.

Mushroom Sauce: Melt 1 tablespoon butter in a heavy saute pan over moderate heat. Add 1 minced shallot and saute for 2 to 3 minutes until translucent. Add 1/2 pound sliced mushrooms and continue sauteing until brown. Add 1 quart Demi-glace (see above) and simmer for about 10 minutes. Add 1 tablespoon dry sherry and 1 teaspoon lemon juice. Serve immediately. Makes about 4 cups.

Here is a good recipe, using the Espagnole Sauce

Beef Tenderloin with Mushrooms and Espagnole Sauce

Yield: Makes 10 servings
2 (2 1/2-lb) pieces trimmed center-cut beef tenderloin roast

1 tablespoon kosher salt
2 teaspoons black pepper

3 tablespoons vegetable oil
3 tablespoons unsalted butter
1 1/2 lb small fresh cremini mushrooms, cut into 1/2-inch wedges
1/2 cup medium-dry Sherry
2 2/3 cups espagnole sauce

Special equipment: an instant-read thermometer

Put oven rack in middle position and preheat oven to 425°F.

Remove any strings from beef if tied, then pat beef dry and sprinkle with kosher salt and pepper. Heat oil in a deep 12-inch heavy skillet over high heat until just smoking, then sear beef 1 piece at a time, turning with tongs, until well browned, about 5 minutes each. (If beef tenderloin pieces are too long to fit into skillet, halve each crosswise, then brown 2 pieces at a time.) Transfer beef to an 18- by 12-inch flameproof roasting pan, reserving skillet.

Roast beef in oven until thermometer inserted diagonally 2 inches into center of each piece registers 120°F, 20 to 25 minutes. Transfer beef to a cutting board, reserving roasting pan, and let stand, loosely covered with foil, 25 minutes. (Beef will continue to cook as it stands, reaching 130°F for medium-rare.)

While beef roasts, heat butter in skillet over moderately high heat until foam subsides, then reduce heat to moderate and cook mushrooms, stirring, until liquid they give off is evaporated and mushrooms are pale golden, 8 to 10 minutes. Remove from heat.

While beef stands, straddle roasting pan across 2 burners, then add Sherry and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add Sherry mixture and espagnole sauce to mushrooms and cook over moderate heat, stirring, until warm. Cover skillet and remove from heat.

Cut off and discard strings from beef and cut meat crosswise into 10 or 20 slices. Pour any juices on cutting board into sauce and heat over moderate heat, stirring, until hot.

Serve beef with sauce.

The French Way........

When I decided I wanted to cook for a living, I knew I had to master some very important things….and my number one mission was sauces. I spent years learning the art of Northern Italian cooking, but not until I had mastered the art of French sauces.

I took Julia Child’s Mastering the Art of French Cooking to the kitchen and started cooking. It wasn’t like Julie and Julia….far from it! It was me spending a great deal driving back and forth between home and the grocery store….I must have gone through a thousand pounds of butter! I started studying everything I could find on French sauces. You need to realize this was a long time before Al Gore invented the internet! It was all at the library.

 In the 19th century, the chef Antonin Carême classified sauces into four families, each of which was based on a mother sauce (also called grandes sauces). Carême's four mother sauces were:

• Béchamel, based on milk, thickened with a white roux.

• Espagnole, based on brown stock (usually veal), thickened with a brown roux.

• Velouté, based on a white stock, thickened with a blonde roux.

• Allemande, based on velouté sauce, is thickened with egg yolks and heavy cream.

In the early 20th century, the chef Auguste Escoffier updated this classification to five mother sauces. They are:

Sauce Béchamel, milk based sauce, thickened with a white roux.
Sauce Velouté, white stock based sauce, thickened with a roux or a liaison.
Sauce Tomate, tomato based sauce, thickened with a roux.

Sauce Espagnole, a fortified brown veal stock sauce.
Sauce Hollandaise, an emulsion of egg yolk, butter and lemon juice. (traditionally a reduction of pepper corns white vinegar and a bay leaf is used in place of lemon juice)

These 5 sauces are the base for many other sauces, referred to as “small sauces”,simply by incorporating additional ingredients. Bechamel can become Mornay Sauce with the addition of cheese, traditionally Gruyere.

With so many people watching their weight and what they eat, sauces and gravies are far less important today. Sad, but true. But I think everyone who cooks should know how to make the 5 mother sauces. You won’t make them every day, not even weekly. But there are special occasions, holidays that simply call for a more elaborate menu. A sauce can make an ordinary plate of food an exciting meal!

So, here it is, almost Fall. Cooler weather is here, you are thinking about warm, satisfying food and looking forward to being back in the kitchen. Now is the time to develop your sauces! Today I am going to cover Bechamel. I hope you decide to try your hand at sauces….they are amazing.

Bechamel….it used to be prepared in most homes on a regular basis, only we called it “White Sauce”  Have you every tasted a spoonful of Bechamel? I think it is heavenly. With just a small amount of freshly grated nutmeg (none of that stuff in the spice shaker….I’m talking about you grating a dash from a whole nutmeg). If you haven’t, you simply must.

Here is the basic recipe, makes approximately 4 cups of sauce.

Bechamel Sauce
5 tablespoons butter
4 tablespoons all-purpose flour
4 cups whole milk
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg

In a large saucepan over medium heat, melt the butter and whisk in the flour until it forms a smooth paste. Continue whisking, cook for about 2 minutes, and then gradually – 1/3 cup at a time - add the milk. Continue whisking and cook until the sauce is completely heated through, smooth, and thickened. Remove from the heat and season with the salt and nutmeg.
So, now that you have made the basic sauce, what do you do with it?

Let’s make Mornay Sauce….

Mornay Sauce is a classic cheese sauce made by enriching a standard Bechamel wiith Gruyère and Parmesan cheese.

Mornay is an ideal accompaniment for vegetables, pasta or fish. The Cheeses can be switched for Cheddar and it is the perfect cheese sauce for macaroni and cheese! It is one way to get the kids (and many adults!) to eat the dreaded broccoli! Here are the directions:

Mornay  Sauce
1 quart prepared Beshamel Sauce
1 cup grated cheddar cheese
½ tsp mustard powder
1 Tbsp Worcestershire sauce
½ cup whole milk, hot

In a heavy-bottomed saucepan, heat the Béchamel to a simmer. Add the cheddar cheese and mustard powder and stir until the cheese has melted. Stir in the Worcestershire sauce. Remove from heat and adjust consistency with the hot milk if necessary. Serve right away.

Makes about 1 quart of Cheddar Cheese Sauce.

Here is my favorite Lasagna recipe….it is Bobby Flay’s. It is long and worth every extra ingredient and moment of your time. The Bechamel has cheese, making it a Mornay Sauce. I hope you love it!

                                 Bobby Flay’s Lasagna


Bolognese Sauce:
4 tablespoons olive oil
3 pounds pork shanks (on the bone)
3 pounds beef shanks (on the bone)
Salt
Freshly ground black pepper
3/4 pound pancetta, finely diced
1 1/2 cups finely diced Spanish onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
4 whole garlic cloves
1 cup dry red wine
3 cups homemade beef or chicken stock
1 (15-ounce) can diced tomatoes and their juices
4 fresh thyme sprigs
3 sprigs fresh rosemary
6 sprigs flat-leaf parsley
1 cup tomato sauce, recipe follows
Chopped fresh parsley leaves
Chopped fresh basil leaves

Ricotta Mixture:
3 cups ricotta, strained in a cheesecloth lined strainer for at least 4 hours
2 large eggs
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh basil leaves
1/2 cup freshly grated Parmigiano-Reggiano
Salt
Freshly ground black pepper

Tomato Sauce:
3 tablespoons olive oil
1 large Spanish onion, finely diced
3 cloves garlic, coarsely chopped
1/2 teaspoon crushed red chili flakes
2 (28-ounce) cans crushed tomatoes
1 (15-ounce) can diced tomatoes
Salt and freshly ground black pepper
3 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh basil leaves


Bechamel (Mornay) Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 to 2 1/2 cups whole milk, heated
Pinch freshly grated nutmeg
Salt and freshly ground black pepper
3/4 cup grated fontina cheese
1/2 cup freshly grated Parmigiano-Reggiano

Assembly:
2 tablespoons unsalted butter
Bechamel Sauce
4 fresh sheets pasta, cooked for 2 to 3 minutes in boiling, salted water, drained or 1 pound lasagna noodles (cooked in boiling, salted water until slightly under al dente, about 5 minutes)
Ricotta mixture
Grated Parmigiano-Reggiano
Fresh basil leaves
Bolognese Sauce

For the Bolognese Sauce:

Preheat the oven to 350 degrees F. Heat the oil in a large Dutch oven over high heat.
Season the shanks on both sides with salt and pepper, place in the pan and cook until golden brown on both sides, about 4 minutes per side.
Remove the shanks to a plate. Remove fat from the pan. Add the pancetta to the pan and cook until golden brown. Remove pancetta with a slotted spoon to a plate lined with paper towels.
Add the onion, carrots, celery and garlic to the pan and cook until soft and lightly golden brown, 4 to 5 minutes.

Add the red wine, scrape the bottom of the pan and cook until completely reduced. Add the beef stock, diced tomatoes, thyme, rosemary and parsley and bring to a simmer. Add the shanks and 1/3 of the pancetta back to the pan, cover and transfer to the oven. Cook until the meat is tender and falling off the bone, about 2 hours.

Remove the shanks to a cutting board and when cool enough to handle, shred the meat into bite-size pieces and place in a bowl.

Strain the cooking liquid into a bowl. Place 3 cups of the cooking liquid into a large high-sided saute pan and bring to a boil over high heat. Cook until the liquid is reduced to about 3/4 cup. Add the shredded meat and the remaining cooked pancetta to the pan along with 1 cup of the tomato sauce, parsley and basil and stir to combine and just heat through.

For the Ricotta Mixture:

Stir together the ricotta, eggs, parsley, basil, cheese and salt and pepper in a bowl. Cover and refrigerate for at least 1 hour to allow flavors to meld.

For the Tomato Sauce:

Heat the oil in a large saute pan over medium-high heat, add the onions and cook until soft, 3 to 4 minutes. Add the garlic and red chili flakes and cook for 1 minute. Add the tomatoes, bring to boil, season with salt and pepper and cook until the sauce is reduced and thickened, about 25 to 30 minutes. Stir in the parsley and basil.

For the Bechamel (Mornay) Sauce:

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and let cook for about 2 minutes. Slowly whisk in 2 cups of the hot milk and continue whisking until the sauce is thickened and loses its raw flavor, about 5 to 7 minutes. Season the sauce with nutmeg, salt and pepper and whisk in the cheeses. If the sauce is too thick, whisk in some of the remaining milk.

For Assembly:

Preheat the oven to 375 degrees F.

Butter the bottom and sides of a 9 by 13-inch baking dish with the butter. Ladle a thin layer of bechamel evenly over the bottom of the pan. Place a layer of pasta dough, cut to fit the inside of the pan on top of the bechamel and top the pasta with the ricotta mixture and spread evenly. Spread a thin layer of bechamel over the ricotta, sprinkle with a few tablespoons of Parmesan and some basil leaves. Top with another layer of pasta and spread the meat mixture evenly over the top. Ladle an even layer of bechamel over the Bolognese mixture, sprinkle with a few tablespoons of Parmesan and some basil leaves. Place the final layer of pasta dough over the meat mixture and ladle the bechamel over the top to completely cover the pasta and sprinkle with 3 tablespoons of Parmesan.

Place the pan on a baking sheet and cover loosely with aluminum foil. Bake for 20 minutes. Reduce the heat to 350 degrees F, remove the foil and continue baking until the top is golden brown and the filling is bubbling, about 25 to 35 minutes longer. Remove from the oven and let rest 10 minutes before cutting. Cut into slices and top with some of the tomato sauce, more grated cheese and chopped parsley and basil.

See what I mean?  LONG! And HEAVENLY!