Is your FLAG flying? 

Happy Independence Day!

Once I became an adult, a wife and mother, I suddenly became aware of my parent’s ability to handle 2 jobs, 3 children and all of their activities, and a large home. I do know that most husbands today help with raising the children, but how many do the weekly grocery shopping for a family of five? Or take a teenage daughter to Macy’s to by a dress for the Christmas Formal? Both Mom and Dad worked, so they each took their duties and worked them into their daily schedules. I can honestly say I never heard one cross word between the two of them….how rare is that! I do remember more than a few cross words aimed at me….I hated to hear “Virginia Katherine!”

I was the middle child, stuck between a perfect sister and a perfect brother. What can I say…..someone needed to keep their lives from being boring!


I could go on about my amazing parents, but I really want to tell you about their talents in the kitchen. Dad was raised by an award winning professional cook, who was never afraid of hard work. They owned a drugstore that was more lunch counter/café than drugs. Grandmother did all of the cooking, including making hundreds of pies every week.


My Mom’s mother was a farmer’s wife who cooked for not only a large family with 5 children, but she cooked for the farmhands. She made homemade sausage, cured meats, and canned foods from her garden so she could feed her family during the winter months.

So, you see, both of my parents grew up around excellent food, and watched the action in the kitchen often enough to have learned a thing or two. If I could tell you about our holiday meals complete with tastes and aromas, you would swoon! But my favorite meals were on Sunday, right after church. My Mom’s fried chicken was absolutely the finest I have ever tasted. (Does the word “lard” ring a bell?) And Pot Roast straight from heaven, along with little beautifully browned potatoes and carrots cooked right along side the beef.. Today, I have yet to reach that powerful beefy flavor, and I make a pretty good pot roast!

The food was wonderful in the 1950s! Oh sure, we had Tuna Noodle Casserole, and Liver and Onions, but not as a steady diet. Dad did lots of  grilling and became famous for his ¾ pound hamburgers! His abilities in the kitchen were astounding!

All of this makes me remember desserts of that era. Some of my favorites were Lemon Meringue Pie, Mom’s warm Gingerbread, Pineapple Upside Down Cake, and her heavenly Applesauce Cake!

Virginia Johnston’s Applesauce Cake (with golden raisins and black walnuts.)

1/2 cup shortening
1 cup sugar
1 large egg, well beaten
3/4 cup applesauce
1 1/4 cups flour
1/4 teaspoon each of salt, cinnamon, ground cloves, and allspice
1 teaspoon baking soda
1/4 cup boiling water
1/2 cup golden raisins
1/4 cup black walnuts…(I am from Missouri, you know)


Cream the shortening and sugar until fluffy. Blend in the well beaten egg. Sift together the flour and spices.
Dissolve the soda in the boiling water and add alternately with the dry ingredients into the shortening/sugar mixture.
Add raisins and nuts.
Pour into a 7"greased pan and bake about 50 minutes in a 350 degree oven.


(Now, I don’t actually own a 7”cake pan. They are available on line, but really, with a cake as wonderful as this one, why not double the recipe and bake it in a 9”x13” pan? Just check the center of the cake with a toothpick to control baking time.)


So, here I am, in Kansas, the temperature is 100+ degrees and the wind is blowing like a son-of-a …gun. It is way too hot to turn on the oven; they are cancelling most of the fireworks displays for the 4th due to the heat and the lack of rain! So I’m thinking ice cream! Nice cooling lemony ice cream…..ahhhhhhh, yes!


Lemon Gelato


6 lemons - zested and juiced (approx 1/2 cup lemon zest and 1 cup lemon juice)
6 egg yolks
1 1/4 cups heavy whipping cream
2 1/2 cups half and half
1/2 tsp pure vanilla extract
1 1/4 cups sugar

Whisk your egg yolks, heavy cream together into a bowl and set aside. Into a large sauce pan add half and half, lemon zest and sugar. Heat over medium heat stirring frequently until sugar dissolves. Remove from heat. Add some of the warm half and half mixture to the egg yolk mixture into order to temper. GRADUALLY add the egg yolk mixture into the half and half mixture and stir well to combine. Return to medium heat and cook until mixture thickens. Remove from heat stir in vanilla extract.

Allow pan to cool slightly cover with saran wrap and place into the fridge to cool completely. When you're ready to make your gelato stir in the lemon juice and follow instructions on your gelato maker!

You do have an electric ice cream maker don’t you? If not, you are missing out on one of life’s greatest treats….homemade ice cream!

I am back in my painting studio, at last. Today I signed a new abstract I just completed this afternoon. It is a very good feeling!

I will be participating in the Art and Wine stroll in Paola, Kansas July 14th from 6 to 9pm. The newly remodeled G! Gallery will be showing the works of David Gross, the owner, Claud Davis and me. The wine will be provided by Somerset Ridge Vineyard and Winery, and the food will be provided by Molly’s Table ….and me! It should be a fun evening, so join us if you can. There will be art and wine in many of the shops around the Town Square.

The G! Gallery is right above the Miami County Historical  Museum at 12 East Peoria Street.  2nd floor.



photo by Betty Crocker

Vicki (sister-in-law extraordinaire) and I had a discussion on the trend of red, white and blue food for the 4th of July. Conclusion? We think it is sort of yucky. I have determined, by reading the food blogs this week, American Flag colored food has a firm grip on Food Bloggers.


For me, the Flag of the United States of America, the true Red, White and Blue, will be fluttering in the Kansas breeze. My flag was presented to Arch by an organization that was very special to him. The flag had been flown above our nation’s Capitol in his honor in 1999. Old Glory will be present for my celebration of Independence Day!

photo from the cooking channel

I have absolutely nothing against food for the 4th! The more, the merrier. Maybe it is my Kansas City upbringing, but I think of barbecue for the 4th, and I am not aware of any blue meat from the smoker or grill…..thank goodness.



Here, in Mid-America, we generally think of ribs and/or brisket from the smoker, or from one of the wonderful barbecue joints that Kansas City is famous for. Maybe we have hamburgers and hot dogs on the grill. After all, the 4th means barbecues, picnics, parades and patriotic concerts in the park. We celebrate the honor of being American.


I Googled “how many pounds of baked beans are consumed on the 4th of July?” and I found some amazing facts. I will tell you that On July 4th alone, the biggest hot dog day of the year, over 155 million hot dogs will be consumed. That is enough hot dogs to stretch from Los Angeles to Washington, D.C., more than five times! However, I still have no idea how many pounds of baked beans will be eaten.
So, here we are, the 4th is fast approaching. Farmer’s Markets are swelling with fresh, homegrown juicy red tomatoes, crisp sweet ears of corn and big round, thirst quenching melons. The butcher’s cases will be bulging with long meaty racks of pork ribs and beautiful red, well trimmed briskets of beef. Your mailbox will be loaded with colorful ads from grocery stores, advertising hundreds of special deals.

Make your plans for the holiday, fill out your shopping lists, and when the time comes, go ahead and make that Red. White and Blue cake. Personally, I think
All-American Apple Pie is the dessert of the day…..

If you are having a large crowd, make it an

Apple Slab Pie!

photograph from Pillsbury

1 recipe for a double pie crust

1 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 tablespoons lemon juice
9 cups thinly sliced, peeled apples (9 medium)
1 cup powdered sugar
2 tablespoons milk

1. Heat oven to 450°F. Prepare your favorite pie crust for a two crust pie. Do not divide, but gather all of the dough and roll out to a 17x12 inch rectangle. Fit crust into your 15x10x1-inch  pan, pressing into corners. Fold extra pastry crust under, even with edges of pan. Crimp edges.

2. Mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Stir in apples to coat. Spoon apple mixture into crust-lined pan.
3. Bake 33 to 38 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes.
4. Mix powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes.
If you absolutely insist on having a flag dessert....
tint you drizzle, 1/3 red, 1/3 blue, leaving the final third untinted.

I'll get back to you on that baked bean question!

How many different recipes for Potato Salad exist out there? It is, indeed, a food that has been changed to suit individual tastes for centuries As I have said before, baking is a science, not much room to tweak the recipe. But with Potato Salad, the sky is the limit. Not only do we have individual influences, but also regional, national, and yes, international influences! Ina Garten has a fabulous French Potato Salad recipe on www.foodnetwork.com . All of my German friends have German Potato Salad recipes, each a little different. It is one of those things that “Mutter” taught them.



Did you know there is a South African Potato Salad? I must admit I have never tried it, mainly because it contains sweetened condensed milk…and honestly, that just does not appeal to me!


Back here in America, we too have many varieties of what we feel is a truly American food. Some contain yellow mustard, some Dijon. There is green onion in some, only red onion in others….some can’t be tolerated unless it has Vidalia onions! Oh, and do you put pickles in yours? Dill or sweet?


Then there is the choice of peeling the potatoes or leaving the skins on. I suspect many have moved to leaving the skins on due to the unpleasant job of peeling potatoes. Thanks to dear Jill in Topeka, Kansas, we can have our peeled potatoes without the job of peeling! Watch this video. You will be amazed! http://video.google.com/videoplay?docid=7375897927147969009#


Now that our potatoes are neatly peeled, it is decision time. What type of Potato Salad is your favorite? Mine? None other than…



Deviled Egg Potato Salad
8 hard cooked eggs
3 tbsp. vinegar
3 tbsp. prepared mustard
1 c. mayonnaise
1/2 c. dairy sour cream
1/2 tsp. celery salt
1 tsp. salt
6 med. potatoes, cooked & cubed (4 - 4 1/2 c.)
½ cup chopped yellow onion

Cut eggs in half; remove yolks; mash and blend with vinegar and mustard. Add mayonnaise, sour cream, celery salt and salt; mix well. Chop egg whites; combine with potatoes and onion. Fold in egg yolk mixture; chill. Makes 6 to 8 servings

I won't discuss the mayonnaise/miracle whip decision....there is no decision. I see absolutely no reason on earth for that fake mayo to even be on the grocer's shelves! Mayonnaise,the real stuff,or nothing at all!
Now that that is settled, I am not saying you should make only Mayonnaise based potato salad. There are wonderful salads without.




You know me well enough by now to know I won’t forget Italy! Here is a wonderful version from www.Bluekitchen.com.
Gorgeous salad!



Deconstructed Italian Potato Salad

Serves 2 [can be doubled or tripled or...]

For garlic-infused olive oil [makes 1/2 cup]:

1/2 cup good quality extra virgin olive oil
1 large clove garlic
freshly ground black pepper

For potato salad:

4 tablespoons garlic-infused olive oil
1 large russet potato
1 cup chopped tomatoes
2 tablespoons chopped red onions
4 teaspoons capers [chopped if large]
2 tablespoons chopped fresh basil, divided
salt and freshly ground black pepper, to taste


Make garlic-infused olive oil. Peel garlic clove and bash it with the side of a knife to break it up, but not pulverize it. You want big chunks. Combine with olive oil in a jar. Grind in several generous grinds of black pepper. Seal jar and shake to combine flavors. Make at least 2 hours to up to a day or more ahead. The longer you let it sit, the more garlicky it will become. If using the same day, leave it on the counter and give it an occasional shake. If making it a day or more in advance, refrigerate. Bring to room temperature before using.


Make potato salad. Bring a large pot of water to boil. Peel and slice the potato into generous 1/4-inch slices, discarding ends. When water is rapidly boiling, salt it generously and add potato slices. Cook until they just lose that raw potato taste, but are still firm, no more than 7 minutes. Using a slotted spoon, gently transfer potato slices to bowl of iced water to stop the cooking. After potatoes have cooled transfer to a paper towel-lined plate.


Combine tomatoes, onions, capers and half the basil in a bowl. When you’re ready to assemble the potato salad, dress the tomato mixture with 1 tablespoon of the garlic-infused olive oil [shake the jar first to get some of the ground pepper in the mix]. Spoon 3 tablespoons of the oil into the center of a serving plate. Arrange the potato slices in a single layer in the pool of oil. Scatter the tomato mix evenly over the potato slices. Sprinkle the remaining tablespoon of basil over everything and season the salad with salt and pepper. Serve.


. After you finish the salad, there will still be olive oil on the plate. If you have some crusty bread to sop it up with, you will be really, really happy.
So, if you are tired of your go-to potato salad recipe, here is your chance to be adventuresome. You have time to make some changes before that #1 Potato Salad Day…the 4th of July!

What a lovely afternoon! My dear sweet sister-in-law came over, we opened a bottle of wine and spent the next 2 hours watching Dallas! I recorded it the night it was on and we finally got around to watching it. I made some ham salad, put out some Ritz Crackers, and we had a great time! The wine at 2:00 in the afternoon had quite an affect on me, but evening plans consist of walking Zeus, the Moose before bedtime, so I think I am safe.

I am always so shocked every darned morning when I see myself in the mirror, I have way too many wrinkles! It can be depressing some days. But not today….not after I saw Larry Hagman. He has aged! Of course, he is in his 80s now!

Do you remember the season ending murder attempt in the March 21, 1980 "A House Divided" episode All summer long everyone wondered “Who Shot JR?” You don’t remember? You probably weren’t born yet! Here is Larry Hagman’s favorite scene….of course…. http://www.youtube.com/watch?v=jhE1ev61Ofk
It was definitely what they call a Cliff Hanger!

The new Dallas is very good, full of the oil business, the cattle business, and plenty of monkey business! But, as I said, the original cast members have definitely aged…but then, so have I. As for the new cast members…young good looking men, gorgeous women. The young men cast as JR’s and Bobby’s sons are perfect for the parts. Chips off the old blocks!

So, today Dallas was enjoyed with wine. In 1980, I didn’t drink wine, but I did drink a very popular drink of that era….the Frozen Daiquiri. It was so simple, so tart, so cold!


This recipe makes six servings.
1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces rum
1 tray ice cubes
(You can tell this is an old recipe! A TRAY of ice cubes! Today, I'd say about 21/2 to3 cups of ice.)


In a blender, combine limeade concentrate, rum and ice cubes. Blend until smooth. Pour into glasses and serve immediately.

I am very happy drinking wine with the new Dallas…..the Daiquiri is no longer a favorite of mine... Instant heartburn! Maybe that is because I’ve aged at the same rate as JR….that is painful!

As a chef, an enthusiastic baker, a maker of ice creams, and now, finally, a painter, I find it impossible to not drool over the paintings of Wayne Thiebaud. You see, Thiebaud is well known for his paintings of pies and cakes, even ice cream cones and hot dogs, all lined up in tidy rows. He spent time working in the food industry as a young man in Long Beach, California. He worked at a small café named Mile High and Red Hot, where "Mile High" was ice cream and "Red Hot" was a hot dog. In 1961, Thiebaud's food paintings—images of cakes, pies, candy, gumball machines, and deli counters painted with thick paint in bright colors, with amazing shadows—were exhibited in New York. They were a big hit! Though some scholars called Thiebaud a Pop artist (think Andy Warhol and the Campbell’s soup can) because he painted popular consumer goods, but Thiebaud said he painted them out of nostalgia; they reminded him of his boyhood and the best of America.

WayneThiebaud was born in Mesa, Arizona in 1920. Today, in his 91st year, Thiebaud is still painting. This makes me think that the paintings of food that I want to tackle, mostly to hang in my own kitchen, might not be such a crazy idea after all. I do have one question…..is it possible to paint a row of cakes before you eat them?

As much as I love cakes and pies, I really want to paint breads . Big crusty, golden brown loaves. I will cut one slice from one loaf and smother it in butter! Oh my! I just remembered my Buttery Dinner Rolls! That's it....now I am fired up!

Light the oven!

Buttery DinnerRolls
1 cup milk


1 tablespoon active dry yeast
1 teaspoon salt
1/4 cup sugar
1/2 cup butter, softened, plus more for sheets
2 eggs
3 1/2 cups all-purpose flour, plus more for kneading and shaping (3 1/2 to 4)

1. Microwave milk, uncovered, until warm (90° to 105°), about 20 seconds at full power. Put in the bowl of a stand mixer. Stir in yeast, salt, and sugar. Let sit until foamy, about 5 minutes.

2.Attach dough hook and, with mixer on low, stir in butter and 1 egg. Add flour, 1/2 cup at a time, until a stiff dough forms and pulls away from inside of bowl. Cover with a clean towel or plastic wrap and let sit until doubled in bulk, about 1 1/2 hours. Meanwhile, butter 2 large baking sheets and set aside.


3.Punch down dough and turn it onto a floured surface. Knead a few times, adding more flour if necessary to keep dough from sticking. Divide dough into 24 pieces. Working with 1 piece at a time (keep other pieces covered), roll into a 10-in. rope. Coil rope into a flat spiral or twist into a pretzel shape, pinching ends in place. Put shaped rolls on buttered baking sheets. Cover and let sit until doubled in bulk, about 45 minutes. Meanwhile, preheat oven to 350°.


4. In a small bowl, beat remaining egg with 2 tbsp. water. Brush rolls with egg wash and bake until brown, about 20 minutes, rotating pans halfway through baking time to ensure even baking. Cool on wire racks. Serve warm or at room temperature.


Variations:
..Seed Rolls: After brushing rolls with egg wash in step 4, sprinkle them with 1 tbsp. poppy seeds, sesame seeds, or onion seeds.
..Cheese Rolls: Add 1 1/2 cups freshly shredded cheddar or gruyère cheese to the dough with the butter and egg in step 2. Sprinkle rolls with additional cheese before baking, if you like.
..Herb Rolls: Add 3 tbsp. minced fresh herbs-such as oregano, rosemary, thyme, or basil-to the dough with the butter and egg in step two.
 ..Saffron Rolls: Add 1/2 tsp. saffron threads to the milk in step 1.

If you have been reading my blog for a while, you have figured out that I am a firm believer that butter, sugar and salt make the world go ‘round. Each, alone, is a magical ingredient, giving the Midas touch to whatever recipe you have in mind. But when you use all three together…there can be perfection.



I do hope you realize that these three magical ingredients are in everything from Toll House Cookies to Mama’s Lasagna. I have nothing against cookies or lasagna, heaven knows I’ve made and eaten more than my share! The point is,  there are recipes out there that contain this triple crown of ingredients, which are melt in your mouth heavenly. I am on a quest to find each and every one of them.


Another bit of information you have probably learned about me is that I read dozens of food blogs, cookbooks and magazines every week. As a caterer, Iong before we had computers, I learned if I bought a $35.00 cookbook and found just one recipe that I could use in my business, it was money well spent. Today, with the internet, every recipe in the world is at your fingertips. Oh how I wish I could speak a dozen languages! That would open up millions of recipes for me. I speak what I refer to as "cookbook and menu languages". Having read so much about cooking methods, ingredients, etc, I simply know what these foreign cooking terms mean…that doesn’t mean I know how to pronounce them correctly!


So, you are wondering where I am going with this, right? Let me tell you.


This morning’s email brought a link to another food blog that I read, Cream Puffs In Venice. http://creampuffsinvenice.ca/about It is written by Ivonne who lives in Toronto, Ontario, Canada. She comes from a large Italian family that loves to eat. I have no idea what her age is, but the way she describes learning from her two grandmothers, I had an immediate connection with her. She had one advantage….her grandmothers lived in Italy…..mine? Missouri. Not that Missouri is bad, it just isn’t Italy!


Ivonne takes beautiful photographs of her food for her blog…the kind that grab you instantly, the kind that make you drool. Sure enough, first thing this morning, there it was....

Salt-Kissed Buttermilk Cake with Strawberries adapted from 101cookbooks.com
1 1/2 cups whole wheat pastry flour
1 cup cake and pastry flour
1 tablespoon baking powder
1/2 cup light brown sugar
1/2 teaspoon salt
2 large eggs
1 cup buttermilk
1/4 cup butter, melted and cooled slightly
zest of 2 lemons
1 cup of berries (Ivonne used strawberries)
3 tablespoons large grain raw sugar
1 teaspoon large grain salt (Ivonne used Kosher salt)


Preheat oven to 400F degrees, racks in the middle. Grease and flour one 11-inch tart/quiche pan.


Combine the flour, baking powder, and sugar and salt in a large bowl. In a separate smaller bowl whisk together the eggs and the buttermilk, whisk in the melted butter, and the lemon zest. Pour the buttermilk mixture over the flour mixture and stir until just combined - try not to over mix. Spoon the batter into the prepared pan, pushing out toward the edges. Place the berries on top of the batter, breaking them slightly with your fingers. Sprinkle with the large grain sugar and then the large grain salt. Bake for about 20-25 minutes or until cake is set (or a toothpick in the center comes out clean), and a touch golden on top.


I hope you enjoy it, and Thank You, Ivonne, for passing this one on to us.

I woke up in the middle of the night thinking about Crab Cakes with Remoulade sauce and Corn on the Cob….please don’t ask me why, I haven’t a clue. But the amazing thing is, today I received an email from friend and fellow painter, Nancy, with a video link explaining how to cook “silkless” corn on the cob! I definitely want to share the video with my readers, so I figured I do an entire menu for you.



This is a great summer menu, won’t create too much heat in the kitchen.


This appetizer idea came from a blog I read regularly. It is called TasteFood and you can find it at: http://tastefoodblog.com

Avocado Bruschetta with Balsamic Syrup
Serves 1 to 2

1/4 cup balsamic vinegar
1 tablespoon freshly squeezed lemon juice
Sea salt
2 slices French  bread, 1/2 inch thick
Extra-virgin olive oil
1 large garlic clove, peeled, partially smashed
1 ripe but firm Hass avocado
Freshly ground black pepper


Combine balsamic vinegar, lemon juice and a pinch of sea salt in a small saucepan over medium heat. Bring to a boil, then reduce heat to a simmer. Cook until vinegar reduces by half and has a thick syrup consistency, 5 to 7 minutes. Remove from heat and cool slightly.


Preheat oven broiler or grill pan. Brush bread slices on both sides with olive oil. Rub with garlic clove. Toast in oven or on pan until golden brown, turning once. Transfer to a plate.


Trim tip of avocado. Run knife vertically around center of avocado, cutting into flesh until knife meets the pit. Gently twist the avocado open and remove pit. Carefully remove the skin, keeping avocado intact. Thinly slice avocado halves crosswise. Arrange avocado slices on bread, overlapping in an accordion pattern. Brush with balsamic syrup. Sprinkle with sea salt flakes and generously season with black pepper.


Next is the salad.
I love this Cantaloupe and Prosciutto Salad

Juice of 1/2 fresh lemon
3 tablespoons extra-virgin olive oil
4 cups (about 2 oz.) loosely packed baby arugula
1/4 ripe cantaloupe, peeled and thinly sliced
8 slices (3 oz.) thinly sliced prosciutto, torn into pieces
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
 2 ounces Parmesan cheese, shaved
In a large bowl, gently toss lemon juice, oil, arugula, cantaloupe, prosciutto, salt, and pepper. Top with Parmesan.


Now for the Main Course….don’t you just adore Crab Cakes? I do, and have tried dozens of recipes and loved them all! I don’t think I have ever met a crab cake I didn’t adore. I have used just regular canned crab meat, but the cans of refrigerated crab from the seafood department at the grocery store are much better!

The Best Crab Cakes

1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
1 Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce, for serving


In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.


And, my preferred sauce is Rémoulade Sauce
Rémoulade Sauce
1/2 cup mayonnaise
5 1/2 teaspoons sweet pickle relish
1 teaspoon hot sauce
1 teaspoon fresh lemon juice
1 teaspoon minced fresh parsley leaves
1/2 teaspoon capers, drained and rinsed
1/2 teaspoon Dijon mustard
1 small clove garlic, coarsely chopped
Salt and pepper


Pulse all ingredients except salt and pepper in food processor until well combined but not smooth, about ten 1-second pulses. Season with salt and pepper to taste. Transfer to serving bowl and refrigerate until ready to serve (the rémoulade can be refrigerated for up to 3 days).


Finally….the Corn on the Cob! I was so glad to see this video. I’m not sure I would have tried it if it had just been a written recipe. Seeing is truly believing. Now, I just saw this today, so I haven’t tried it yet. I suspect it will taste far more “corny” and possibly a little of the husk’ s taste will be there. I love the idea of having a small pitcher, like the cream pitcher of seasoned melted butter. Let me know what you think of the procedure and the flavor.


Here is the link: www.youtube.com/watch?v=YnBF6bv4Oe4

For dessert, you choose your favorite. I think I’d whip up a quart of fresh peach ice cream!

Buns, Buns, and More Buns

snoozin' by Kay Tucker

crashin' by Kay Tucker

Do you want the Bare Facts?



Are you ready for the Naked Truth?

Yes? Then come to

ART in the VINES!

Saturday, June 9th, 11am to 4pm and Sunday, June 10, noon to  4pm.

Somerset Ridge Vineyard and Winery

http://www.somersetridge.com/ for directions

Speaking of Buns......

How 's that for a segway?

Yes, I have a recipe for you.

Here is a recipe from Fleischmann's Yeast. For a perfect burger, visit you butcher for the freshest ground beef available, then bake your own buns. As your burgers are cooking, slice the buns in half, butter both halves then toast either on the grill or in a skillet! Those two ingredients will assure you a perfect burger, ready for all your favorite condiments! Who doesn’t love a burger?


Hamburger Buns….Homemade is always better!
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/4 cup sugar
2 teaspoons salt
1 1/2 tablespoons instant minced onion
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
3/4 cup milk
1/2 cup water
3 tablespoons butter or margarine
3 eggs, at room temperature
poppy or sesame seeds


1. In large bowl, combine 1 1/2 cups flour, sugar, salt, instant minced onion and undissolved yeast. Heat milk, water and butter until very warm, 120º to 130ºF. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 4 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.)
3. Punch dough down. Divide into 8 equal pieces. Form into smooth balls. Place on 2 greased baking sheets. Flatten balls with hand to 4-inch rounds; cover. Place 2 large shallow pans on counter; half-fill with boiling water. Place baking sheets over pans. Let rise until doubled in size, about 15 to 20 minutes.
4. Lightly beat remaining egg; brush on buns. Sprinkle with sesame or poppy seeds. Bake at 400ºF for 10 to 15 minutes or until done. Remove from baking sheets and cool on wire racks.

I have just pulled out my good old Jack LaLanne juicer.. Thank heavens, the Farmer's Markets are open again!  There is no  better or fresher juice than that you prepare yourself. Good old Jack stopped doing  jumpin' jacks long enough to produce a mighty fine juicer. I bought mine online, purchased a rebuilt one, and I couldn't love it more! 
Several summers ago, we had a family reunion in North Carolina, right on the beach. It was scheduled to coincide with the 50th anniversary of my sister and brother-in-law. There were over 40 of us and all stayed in a 4 story house, right on the beach at Topsail Island. The Atlantic was at the front of the house, a pool at the back.  We could seat 50 for dinner! There were 4 King Suites,  4 Queen Suites, 2 bunk rooms, each sleeping 6 children, and several just regular bedrooms, if I remember correctly.  It had, thank heavens, an elevator because hauling the food in for that many people was quite a job, and the kitchen was on the top floor! Great view!

We had our own chef there, Chef Toy. He was wonderful and he is the one that introduced me to Jack's juicer.  Chef Toy made wonderful juices for me each and every day.....my favorites were his Bloody Mary mix made with wonderful red ripe tomatoes and his own secret seasonings! Then there was his cantaloupe juice! Heavenly! did you know that studies have found that regularly eating cantaloupe or drinking cantaloupe juice can help to protect your body from free radicals, support a healthy immune system and, specifically, keep your lungs as healthy as possible. In addition to all of this, the high amount of potassium in cantaloupe can potentially help to relieve stress.
When making cantaloupe juice recipes, it is important to wash the fruit first before cutting into it to prevent contaminating the flesh (cantaloupe rind is considered one of the dirtiest in the produce aisle, even if it’s organic), and to use a sharp knife.

As you trim the cantaloupe, removing the skin and seeds and cutting it up for the juicer, try to leave some of the green from the rind behind. This contains chlorophyll, which can help your body to digest the other nutrients in the cantaloupe more easily.
His carrot juice was so good! He put an apple through the juicer along with the carrots. Apples are used a lot along with other fruits and veggies.

I came home after a week of being totally spoiled and knew I had to have my very own juicer.

Honestly, the first few times I used it I thought the cleanup was pretty tedious, but I became so addicted to the fresh juice that I decided cleanup was well worth  it. Now,everything goes smoothly;practice makes perfect!  
If you are interested in checking out a juicer, go to www.jacklalanne.com
Also online, you will find lots of recipes and ideas for wonderful juices and smoothies.  All of that wonderful juice whirled in the blender with a little ice and yogurt sure makes a great treat! I am the farthest thing from a health food nut, but I suggest you check into adding protein powder and flax seed to your smoothies. After all, why can't they be healthy as well as delicious.  



Beet and Apple Juice

I've tried some of  the veggie juices also. I love the tomato, of course, but I find it scary when I throw in a handful of fresh spinach or kale.....I am afraid that strange colored drink will taste bad, but it never does! For some reason, I am thinking about trying beet juice! Can you believe it?  I'll report back on that....soon. I have a little more thinking about it to do. 

photographs from Art in the Vines, 2011
Paintings by Anne Garney, Majo, and Kristin Goering

Will you be joining us at

Somerset Ridge Vineyard and Winery

for Art in the Vines 2012?

Big 2 day event!

Saturday, 6/9, 11:00AM to 4:00pm

and Sunday, 6/10, 12 Noon to 4:00pm

The Somerset Ridge Painters will be there as well as part of 25 of Kansas City's finest painters!

Join us for an afternoon in the vines, strolling among the art hanging in the the vineyard, while enjoying the wine, the food, the music...and of course, the beautiful grapevines!

go to www.somersetridge.com

for more information and directions

A 5 ingredient recipe for you!

from Gourmet Magazine, October 2001

perfect for serving with mashed potatoes!

Braised Chicken with Shallots, Garlic, and Balsamic Vinegar

Active time: 40 min Start to finish: 1 1/4 hr

Mashed potatoes are the ideal accompaniment to this dish.

Yield: Makes 4 servings

6 bacon slices (4 oz), cut crosswise into 1/4-inch-wide strips

1 (3 1/2-lb) chicken, cut into 8 serving pieces

1 lb shallots, thinly sliced

1 head garlic, cloves separated and peeled

1/4 cup balsamic vinegar

Cook bacon in a deep 12-inch heavy skillet over moderately low heat, stirring, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.

While bacon is cooking, pat chicken dry and season with salt and pepper. Brown, beginning with skin sides down, in 2 batches in bacon fat over moderately high heat, turning, about 8 minutes. Transfer chicken as browned with tongs to a plate and pour off all but 2 tablespoons fat from skillet.

Add shallots to skillet and cook over moderately low heat, covered, stirring occasionally, until soft and pale golden, about 10 minutes.

Remove lid and cook shallots, stirring, until deep golden, about 10 minutes more. Add garlic and 1 cup water to skillet and boil, stirring, 1 minute.

Return chicken to skillet, turning pieces to coat, then arrange them skin sides up and gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes.

Transfer chicken with tongs to a serving dish. Add vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon, until slightly thickened. Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon.

Today is the day! The Somerset Ridge Painters will be showing their paintings in the vines at Somerset Ridge Vineyard and Winery! We have been working hard in preparing for this event. Some of us have tried something new for this show. I've moved away from Landscapes and have been painting nudes!....modest nudes, but nudes none the less! Granted, seven to ten year old boys may giggle at the  "buns" but they won't learn a darned thing from my paintings! As I  said....modest. These "studies" have been a source of frustration, pride, depression, joy. In other words, I am struggling, as usual!



I will also be showing a landscape or two, as

well  as a few animal paintings. Something for everyone!

There might be a few showers around town, but down in Miami County, Kansas, the show will go on!

Please join us!

If you can't join us this time, please mark your calendars  for June 9th and 10th. We will be holding our 4th Annual Art in the Vines with approximately 30 artists participating!

There will not only be art, but wine, music, food ...
The makings of a great day!


go  to  www.somersetridge.com for directions

Sara

Tuesday evening was such a treat! Good friend and magnificent painter, Ada Koch, arranged for a group of women to experience a wonderful Iranian/Persian dinner prepared by a young woman who has become a friend of Ada's. Her name is Sara, she is absolutely beautiful and her food was rich with flavor.

We arrived at Ada's on a glorious evening and she had the tables set up on her patio in her very French-feeling  backyard. We all met in the kitchen where we were introduced to Sara.

 Sara began our meal by preparing our appetizer, a Persian spinach and yogurt dip called Borani, explaining as she went along, including where to buy some of the Iranian ingredients.

Borani

1 clove garlic, minced

1 tablespoon butter or olive oil

1 cup frozen chopped spinach, thawed and squeezed dry

1 1/2 cups thick plain yogurt

tiny pinch of saffron dissolved in 1 teaspoon hot water

salt and pepper

Over medium high heat saute garlic in butter until golden, do not burn. Add spinach and mix well to combine. Remove from heat and cool completely. Add the yogurt and check for salt and pepper, blending well. Refrigerate for several hours, then drizzle with the saffron/water mixture before serving with pita or crackers.

The menu for our dinner included the entree, Khoresht E Gheimeh Bademjan, an eggplant and lamb dish that was devoured with great gusto!



Kathleen, Ada, Sara and another Sara!



I have to admit, the after dinner activity was definitely a blast. Sara taught us how to dance! She provided the music and I'm pretty sure it filled Ada's neighborhood!



Pam chose Guinness as her partner!



It was so much fun and gave us the opportunity to try a cuisine that was unfamiliar to us. Ada invited us last month to experience a dinner prepared by a friend from India! Learning the herbs and spices of foreign cuisines is such fun!

We have a tendency to stick to what we know; we lose some of our desire for adventure. Food is a great way to introduce some of that adventure back into our lives. Hopefully you have an Ada to help you....if not, plan a dinner for your group of friends!  Pick a country/cuisine, choose one that you have never eaten before....be daring! That removes from your list of possibilities: Mexican, Italian, French, etc.  Study, practice, choose appropriate music, then thrill your friends! 

My group has another dinner in the works. This time it will be Colombian! 

The joys of old Gourmet magazines…..Today, I subscribe to Bon Appetit, Food and Wine, and Saveur magazines. If you add up every moment of pleasure that I have received from reading these 3 magazines, for the last 5 years, the grand total comes no where near the absolute joy I experienced from reading just one of the 1987 Gourmet magazines that were just given to me. My dear sister-in-law, Vicki, is packing up all their worldly goods and are about to downsize to a lovely home that is smaller, but Tom won’t have to mow the grass or shovel snow, and Vicki will have a wonderful painting studio space.
One of her treasures that she has decided to give up is a stack of 1987-88 Gourmet magazines, and she knew they would have an appreciative home, here with me.

As I settled into my big old chair, the stack of magazines at my feet, I reached for the oldest issue, January, 1987. With granny-glasses perched near the end of my nose, a glass of iced tea close at hand, I, with great expectation, began to absorb the beauty of the cover. A tall thin glass of Rum Punch, complete with an orange slice and a cherry balanced on the rim of the glass, with the brilliant turquoise Caribbean behind, made me wish for a week on beautiful St Barts.
I turned the pages, as if the magazine was fragile, when in fact, the paper it is printed on is heavy and rich feeling, the way beautiful magazines used to feel. I love the photographs. I devoured the travel articles on Heidelberg and skiing in Telluride. And then, with great expectations, I moved through the actual recipes.
So many  memories! Sure, they were definitely dated….but that just made them more interesting, sort of like wandering through your grandmother’s attic and marveling at the beautiful long forgotten antiques.
Those recipes that really made my heart race were begging me to enter them into my Master Cook software. Not all of them are available on www.epicurious.com for downloading directly into MC, but they have Gourmet's recipes going back to the1940s! It looks like I will have to enter them the hard way, but it will be worth my time. And besides, I will always have the magazines.
Today, there is http://live.gourmet.com ! Check it out….not the magazine, yet still fun to wander through the years of recipes, travel notes, etc.
 Of course...there is an app for that!
...............................................................................
 The Deadline is nearly upon me….it looks like I will either be standing at my easel day and night for the next 4 days, or I go with the paintings I have. My series of nudes is comprised of 2! Some series, eh? Maybe, as I once again become used to painting the human figure, I might pick up a little speed….then again….
I will add a few landscapes for this show.

Anyway, please join me and the other Somerset Ridge Painters this Saturday at Somerset Ridge Vineyard for our 1st Annual show. Cindy and Dennis have all sorts of fun things going on at the winery and in the vineyard as their part of the Miami County Farm Tour!
http://www.somersetridge.com/