Meet my newest GrandPuppy........Louie!

Louie makes number 3. I haven't gotten to know him very well yet, but I am anxious to. He has a big brother at home, his name is Murphy. I've asked for a photo of Murphy, but I was told he wasn't in the mood.

Next I will need a photo of Ranger, my GrandKitty. So, that makes 6 grandchildren, 3 grandpuppies and 1 grandkitty. What more could a woman want!

Tonight.....................

I spent the day in the kitchen preparing dinner for my family. I used to have Monday Night at Mimi's every week, but since the holidays, I've been taking a break. But tonight everyone returns to my house for fun, frolic and food. I suppose since this is Thursday, we have to come up with a new name for the evening.

The menu tonight is Braised Pork with Port and Cream, Mashed Potatoes, steamed Asparagus,

Cranberry and Grape Compote, Michelle's Salad, Italian Bread with Sundried Tomato Butter,

and for dessert, Tiramisu. Cindy and Dennis are bringing the brand new vintage of Flyboy Red, the wine named for my dear Arch. I am so anxious to try it! I'll let you know what I think of it!

Happy Valentine's Day!





I realize this is only the 13th, but


since I am going to give you a very special recipe, I thought I'd better do it today.








Some people think of Roses on that special day, some think of a candlelight dinner for two, some think of romance. Me? I think of Chocolate! So, here is one of my favorite chocolate recipes. There is time to make it for that special person! Enjoy!





Chocolate Romance Cake


makes a 10" cake

2 cups toasted almonds

8 ounces semisweet dark chocolate

2 sticks butter, room temperature

1 cup sugar

6 eggs

2 teaspoons baking powder

2 tablespoons Kahlua

2 teaspoons cocoa

Powdered sugar for dusting

Preheat oven to 350 degrees. Grease and flour a 10" springform cake pan. In a food processor, chop the almonds and chocolate together until they are finely ground. In a large bowl, beat the butter and sugar until creamy, In a separate bowl, beat the eggs thoroughly and add to the butter mixture. Add the almond and chocolate mixture, baking powder, Kahlua and cocoa. Beat to mix well. Pour into prepared pan and bake for 45 to 50 minutes, or until a toothpick inserted into middle of the cake comes out just slightly moist. Let cake rest for 10 minutes, then remove side ring from springform pan. Let cool, move to cake plate and dust with powdered sugar. If you want it super chocolate, dust with cocoa instead.

Happy Valentines Day!

Jasper's new cookbook is due to be released Fall, 2009!

Jasper J. Mirabile, Jr.

Named One Of Wisconsin's Seven New Cheese Chef Ambassadors

"Jasper J. Mirabile Jr. is bringing his distinctive regional styles to the Wisconsin Cheese Chef Ambassador program. He traveled with 6 other chefs to began his service with an "immersion tour" in Madison, Wis. that included visits to seven cheesemakers, including Carr Valley Cheese, Bleu Mont Dairy and Roth Käse, as well as Wisconsin Cheese tastings.The Chef Ambassador program, sponsored by the Wisconsin Milk Marketing Board, connects Wisconsin Cheese and the state's legendary cheesemakers with the best chefs in the country. The program, now in its sixth year, includes 35 distinguished chefs.The new ambassadors will cook with Wisconsin Cheese and develop innovative menu applications, some of which will be featured in their restaurants. They will also "spread the word" about Wisconsin's specialty and artisan cheesemakers to peers and patrons through a variety of activities. This year, the program has a uniquely Midwestern focus, ideal for the current class of chefs who are passionate about using local products on their menus. "

He just returned today from Boston teaching a pasta seminar for American Italian Pasta Company and Lensi pasta kicking off a new artisan pasta made in Bronze dyes, really a fantastic product, according to Jasper.

As for the rest of the week, he has a sold out wine dinner night with the owners of Castello Banfi Wine from Tuscany and then VALENTINES DAY WEEKEND!!!!
After next week, he is teaching cooking classes at Feb 18 at The Culinary Center of Kansas City, then Williams Sonoma on the 23rd of February.

The following is Jasper's recipe for his wonderful Lobster Cappuccino.

"This is the dish that opened the door for me to the James Beard House (www.jamesbeard.org). I was one of the first chef’s from Kansas City (and one of the first Italian chefs)invited to cook at the prestigious home of America’s infamous cookbook author and chef, James Beard. The dish I created not only had to meet the standards of excellence set forth by the The James Beard Foundation; it had to appeal to the New York critics as well! I started off the event with this Lobster Cappuccino and it has become my signature dish! ".....Jasper

Jasper Jr.’s James Beard House Lobster Cappuccino
Serves 6
1 lb lobster meat
2 to 4 tablespoons butter
2 oz sherry
1/4 cup chopped onion
3 cups heavy cream
1 tablespoon lobster base*
Pinch of tarragon
Fresh whipped cream for topping
1/4 lb pancetta (Italian bacon)
6 cappuccino or espresso cups
*sold at specialty food stores and online.
Mince the lobster meat and onions. Melt the butter in a 2-quart pot, sauté the onions in butter (until onions become translucent). Add the lobster meat and continue to cook for 6 to 8 minutes (adding more butter, if necessary).
Add sherry, bring to boil and reduce mixture to about 1/2. Add lobster base, cream and tarragon. Bring to boil, and then reduce heat to a slow simmer for approximately 12 minutes.
In a large pan, fry pancetta until crispy. Wrap fried pancetta with paper towel (to absorb grease), crumble, and set aside.
Prepare fresh whipped cream.
Pour lobster mixture into cappuccino (or espresso) cups; top with fresh whipped cream and crispy pancetta.

I hope you enjoy this wonderful recipe. Jasper, thank you for following my blog! I love receiving all of your kind comments! You keep shaking up the world with your cooking, I'll keep on blogging.

"Mimi's Panini"

Have you ever eaten Mortadella? Trust me, it is the best meat for a panini! Now don't buy German Mortadella...YUCK! Buy Italian! Carando has it presliced and it is so good. Anyway, Mortadella is perfect for this next Panini.

Mortadella Panini

1 8-inch focaccia
6 tablespoons light garden vegetable cream cheese, divided
1 tomato, thinly sliced
1/2 green bell pepper, thinly sliced
6 to 8 slices Mortadella
2 red onion slices, sliced thin, separated
6 to 8 slices provolone cheese

Slice focaccia in half horizontally. Spread each half with 3 tablespoons cream cheese. Layer one half with tomato, bell pepper, mortadella and cheese. Drizzle inside of top of focaccia with good olive oil, place on top of sandwich. Brush top and bottom with olive il and place in preheated focaccia grill. Close the lid and control yourself while grill does its thing! Soon it will be a delicious, crispy panini for 6!

Tip: I buy my cheese at the deli counter and have them slice it on #12. Perfect slice for a panini, I want the cheese to be evident, I don't want some whimpy little sliver of cheese! If you can't find the Mortadella presliced and packaged, the deli will have it also. It would be lovely also sliced on #12!

See you tomorrow!

Mimi’s Paninis

I have enough kitchen gadgets and small appliances to stock every kitchen in the neighborhood, but when you are “foodie” you just have to have kitchen stuff! I may only use an item once or twice a year, but when I need it, I want it there waiting for me.
Among my small appliances is a Panini Grill, a favorite of mine. Arch and I used to make paninis several times a week. Let’s face it, most sandwiches are better grilled.

To be an impassioned Panini maker you need to be prepared. In your refrigerator, you want to keep several kinds of thin sliced meat. You might want to do an American Panini, a grilled Ham and Cheese. Or maybe you prefer a Barbecue Panini with sliced brisket….. just because a Panini is an Italian sandwich doesn’t mean you can’t make it American, French, German, Mexican, whatever! However, my favorite Paninis happen to be Italian. Keep your refrigerator stocked with packages of sliced salami, hot capicola, soppressata, and prosciutto. Look for the Carando brand, always excellent and available at the grocery store, both pre-packaged and fresh sliced at deli counter.
Next we need to talk cheese. My choices are Provolone, which is Italian, and Havarti, a Danish cheese. Both are loaded with flavor and melt beautifully, but maybe you prefer Cheddar and Swiss. If you really want to live it up, go with Brie.
I think each Panini should also have a sauce. My favorite is a mayo flavored with pesto, but the new Hellman’s Mayonnaise with Tabasco is excellent also. You don’t like mayo?
Try a mustard sauce, such as Durkee’s, or how about barbecue sauce?
Okay, so far we have our meat, cheese and sauce ready and waiting in the refrigerator. Next we concentrate on the perfect bread. You do not want that wimpy, pathetic, pasty stuff they sell in plastic bags in the bread aisle at the grocery store, NO, NO, NO! What you want to do is find yourself an excellent source for good Italian Foccacia. Foccacia is a dimpled Italian flatbread drizzled with olive oil, sprinkled with crushed rosemary and sea salt. It is the perfect bread for grilling on the Panini grill.
Now is the time for you to figure out if you are going to add such things as roasted red pepper strips, onion, olives, lettuce, pickles, etc. You might want to do a simple cheese Panini with apple or pear slices…..or you have Brie cheese? How about a Nutella, that wonderful chocolate/hazelnut spread you buy in a jar, and Brie Panini? When you run to the store to buy the Carando meats, pick up the Nutella, who knows when you might want a Chocolate Hazelnut Panini! You know what?....while you are there, pick up some flour tortillas, the Panini grill makes perfect Quesadillas!
Let’s see, all we need now is the olive oil and we are ready!
Cut you foccacia into 4” squares, slice each square so you have a top and a bottom of equal thickness. Drizzle with olive oil on both sides of each piece of bread. On the bottom part, spread the inside with pesto mayonnaise. All you need to do is buy prepared pesto and add a spoonful to a quarter of a cup of mayo. Of course you can make your own, you can even be a Martha about it and grow your own basil first, but personally, I think buying it is just fine. Next lay on a slice of cheese, followed by your choice of meat. Now, I know the deli sells sandwiches that are piled high with 4” of sliced meat, but that won’t work here. The grill has a lid that is weighted to flatten the sandwiches so they become thin and very crisp. You don’t want the filling of your Panini being smushed out the sides! So, several slices of meat arranged on top of the cheese. Now would be the time to add peppers, onions, etc. topped with another slice of cheese. You may decide to put more sauce on top piece of bread…entirely up to you. Place the top bread on the Panini and place it on the grill. Close the lid and in a very few minutes, (if you remembered to preheat it) you will have a treat!

Warm and Oozing with melted cheese…OH MY!

It appears that I have misplaced my digital camera, so the photo above is not mine. I will keep looking and hopefully next time I can use my own photos.

Stayed tuned….I will be sending you more Panini ideas. Hopefully with photos!

Oldies but goodies!
My last blog was about time capsules and I included a recipe from 1969. I started thinking about all the food fads and recipes that have come and gone.
When I was a chef at Crown Center in the early 90s, everything had lemongrass as an ingredient. Lemongrass is still around, used a great deal in Thai dishes, but in 1990, I was served a piece of meatloaf with a ton of lemongrass in it, in an Italian restaurant!

It was not one of my favorites.

I guess the biggest chef and food fad to affect me and my cooking in the 1970s was
Graham Kerr, the Galloping Gourmet
I loved his recipe for

Swiss Fondue

1 clove garlic, halved

½ pint white wine

1 tsp lemon juice

8oz gruyère cheese grated

1 tsp cornstarch

1 tbsp kirsch (optional)

cubed bread pieces, for dipping

Rub the inside of the fondue pot with the halves of garlic. Add the wine and lemon juice to the pot and heat until boiling. Lower the heat and gradually stir in the cheeses until melted, stirring all the time. If using kirsch, blend with the cornstarch, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn. Using the fondue forks, dip the bread cubes into the cheese and serve.
It was a fun food, great for sharing with friends as well as family.

Then there was the year of Buzzard's Breath Chili. This chili took first prize at the

Chili Appreciation Society International Cookoff in Terlingua, Texas in 1977.

We had a tradition of having our very good friends over for Super Bowl Sunday, so in 1978 I decided to make Buzzard's Breath Chili. Let me tell you, Fred loved it, ate enough to kill a horse. The next day he was in the courtroom ,as he was every Monday, as the Federal Judge’s assistant. Shortly after court started, Fred had to be excused and spent the better part of the day in the men’s room! So, watch the size of servings!

3 tablespoons lard, butter or bacon drippings
2 large onions, coarsely chopped
8 pounds beef chuck or round, coarse chili grind
5 cloves garlic, finely chopped
5 tablespoons, plus 1 teaspoon ground hot red chile
5 tablespoons, plus 1 teaspoon ground mild red chile
1 tablespoon ground cumin
1 teaspoon dried oregano (preferably Mexican oregano)
3 8-ounce cans tomato sauce
3 cups water
2 tablespoons salt
parsley (optional)
1 cup masa harina (corn flour)
Melt the lard, butter or drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent. Combine the beef with the garlic, ground chile, cumin and oregano. Add this meat-and-spice mixture to the onions in the pot. Break up any lumps with a fork and cook, stirring occasionally, about 30 minutes, until meat is evenly browned. Add the tomato sauce, water, salt and optional parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir in the masa harina to achieve the desired consistency. Cook 10 minutes longer, stirring. Taste and adjust seasonings. 16 servings

In the early 1980s, I bought a video tape on how-to prepare a perfect Thanksgiving Dinner. I'd never heard of the person who produced and starred in it. It was amazing....starting with planting flowers in the spring, just the right colors to make the perfect centerpieces for your Thanksgiving table. Then the vegetable garden was planted with all of the pumpkins, different varieties for different recipes, of course, as well as turnips, parsnips, tomatoes, green beans, etc, all the vegetables you might find in front of you that day.

The next section was weaving a table runner to match the colors of the flowers growing in the garden! But that was nothing....tag sales and antique shops to find the perfect platters, 16 little covered dishes shaped like turkeys (for the pumpkin soup, of course!) The barn was then decorated, corn stalks, gourds and pumpkins, autumn leaves were everywhere, as were the hand dipped candles! Are you getting the picture here? This video was made by one of America's Wonder Women/Over Achievers! But there is more.....

She went to the cranberry bog to buy her cranberries, the organic turkey farm to pick out the perfect bird.

Finally, the day arrives, 3 kinds of stuffing/dressing, 2 turkeys, mashed potatoes, sweet potatoes, 3 kinds of cranberries, beautiful salads , homemade breads, and oh my God....the desserts!

That's our Martha Stewart!

Time Capsules……

I wish that I had started making time capsules when I was a young mother. Just think how fun it would be for my children and grandchildren to find them when they are sorting through all my things. You know, “Does anybody want this?.....No? Salvation Army pile!”. They suddenly find a series of boxes, one marked “The 60s”, another “The 80s” and so on. I know there is the chance they might not get the enjoyment out of it as I picture they would, but I'd like to think they could have had a fun day instead of sorting through my junk! I suppose it isn’t too late to start,
I intend to be here until I am at least 95!
Let’s see, where would I begin….I suppose I’d have to start with the genealogy records, those would make quite a time capsule all by themselves. I tried to get my daughters and nieces interested in the family’s history, but they truly are not able to slow down their lives long enough to breathe deeply much less sit down and immerse themselves in 200 years of hand written records and photographs. But, the idea of that being one time capsule is a good one.

I think I personally would have fun filling a box with memories of the 50s….those were my years….high school! I will make cds of photos and of music! Good old Rock n’Roll. Elvis!
The box for the 60s will be full of baby pictures, maybe a few recipes that were new and exciting then, like the amazing Magic Marshmallow Crescent Puffs, the $25,000.00 winner in the 1969 Pillsbury Bake-Off! What a splash they made! The kids loved them. Thank you Pillsbury!

INGREDIENTS
Rolls
1/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
16 large marshmallows
1/4 cup butter or margarine, melted
Glaze
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk
1/4 cup chopped nuts

DIRECTIONS

Heat oven to 375°F. Spray 16 medium muffin cups with nonstick cooking spray. In small bowl, combine sugar, flour and cinnamon; mix well.
Separate dough into 16 triangles. For each roll, dip 1 marshmallow in melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in sprayed muffin cup.
Bake at 375°F. for 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on wire racks set over waxed paper.
In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls. Sprinkle with nuts. Serve warm.

Quite a treat on Sunday morning! Definitely not in the "Good for you" category, but then Sunday morning pancakes and sausage aren't either!

Okay, so now we are in the 70s....Oh oh, Apollo 13. Oh Dear, Munich Olympics where 11 Israeli athletes were killed by Palestinian terrorists. On a more pleasant note, in 1973 the Paul Newman and Robert Redford movie, The Sting , won a boatload of Oscars.
Nixon resigns after Watergate Scandal....you know, I'm thinking I might stuff the 70s box with lots of family photos and more recipes!

Now that I think about it, maybe it would be a good idea if I just have a "Kay Johnston Tucker" time capsule. It will be full of things I love, things important to me. I can date each item, attach a note on why it was important to me.

I think I am on to something here....this might work! Now, step #1, find the perfect box....

I've admitted to being counted among the elderly. I've aged a great deal over the last 5 years, but hasn't everyone? Maybe not to the degree that I have, but 5 years is 1825 days! No one can escape that. Sure, I have a lot of wrinkles I didn't have 5 years ago, I have more gray hair than I did 1825 days ago......but my brain is what I am worried about!

For instance, today I got an email, replying to a video clip I had sent, with this reply message:

ROTFLMAO!

Do you know what it means? After stressing over these strange letters, I finally gave up and emailed him asking what it meant. His answer was.....

Rolling on the floor laughing my ass off!

I am constantly getting text messages with "shortcut" language. For instance, "k" means ok! You can't take the time to type the "o"? Everything is faster these days, and yes, I do realize every older generation complains about this problem.

When I was a teenager, our grandparents thought we were all going to hell with the fast music, fast dancing and fast cars. Soon we were assaulted by fast foods, and it has gone downhill ever since then. At the risk of sounding like an old fool, I wish I still had a front porch with a swing. I could sit there and contemplate my day, watch the neighbors work in their yards, children play ball in the street, how about the mailman walking up to each front door and slipping the mail in each mailbox? Now days he pulls up to a "multiplex" mailbox and never meets the people on his route.

I realize I am a cell phone using, computer savy, blogging grandmother, but I do remember the good old days.

Some of my fondest memories?.........My Mom sitting on a wooden kitchen chair with an iron skillet on a tea towel in her lap, beating warm, homemade fudge with a wooden spoon. She would beat it until it lost its shine, then drop it by spoonfuls on to waxed paper. We could hardly wait to eat it!

I also remember laying on my stomach on the floor in front of a radio as big as a refrigerator, listening to The Fat Man, Ozzie and Harriet, and of course Amos and Andy.

I have fond memories of horseback riding, and visiting the fairgrounds and horsebarn with my Granddad. He had a show horse named Bing's King. What a beautiful horse he was. My Granddad smoked big cigars and wore "Old Spice" aftershave.

I remember playing Indian Maiden with my friends, of course I also remember the leaves we picked for our Indian Maiden beds were Poison Oak! It took me weeks to recover!

I remember collecting KIX cereal boxtops to send in for a Lone Ranger Silver Bullet Ring with a secret compartment. I sat on the steps for days waiting for the mailman to bring it. The Lone Ranger was another radio program I listened to religiously. He was quite a hero, one without a special cape, or supersonic flight abilities. Just a simple honest man on a horse, but he did wear a mask to protect his identity!

I love my memories, and I suppose it is natural to think they were part of the "best of times". I know my grandchildren love their lives, think they have it pretty good.....but I had it the best. No doubt in my mind.

ARTichokes Gallery

It's Saturday and I've been to an exciting painting class!

Having spent the last few months completing fairly realistic paintings for classes, today was an absolute change of pace. This morning's class was the first of 4 on Abstracting Painting. Before, I painted from Master's paintings from the Impressionists, and more recently, from photographs for landscape paintings. Now, here I am, trying to pull some emotion, some strong abstract from my mind! I think I need a nap! It was hard work! I do love the opportunity to use strong colors, thicker paint and heavy brush and palette knife strokes. I am already looking forward to next Saturday's class!

I've been participating in some of the "open painting" sessions at ARTichokes, giving me the opportunity to paint 2 or 3 times a week. Becky Pashia or Kristin Goering are there during these open sessions. They help with getting you set up to paint, offer excellent advice if you get "stuck", and are usually working on their own paintings....fascinating to watch them. I will not be painting this Friday night because there is a new show opening at the Gallery! I was so fortunate to be at the Gallery when Barry Thomas from Arkansas arrived with a truckload of his amazing paintings! It was such an honor to meet and talk with him. He is such a powerful painter, has such a way with color and design! If the rest of the artists, that will be showing at the gallery, are of the same caliber as Barry....WOW! I am definitely attending the opening of the show! It is Friday evening, February 13th, from 6:00 to 8:00pm. I look forward to meeting all of the artists! ARTichokes is in the Mission Farms development at 106th & Mission Road. You should drop by!

When I use the Italian word Antipasti, I picture a huge platter of Italian meats, cheeses. olives and vegetables, all artfully arranged, served with slices of crusty breads and rolls. That is the way I do it at my house. But when I use the word Cicchetti, I mean little plates of individual Italian appetizers, served one at a time, just like Spanish Tappas and Oriental Dim Sum. Do you remember the Smorgasbord of Scandinavian appetizers that were so popular 50 years ago? Maybe you aren't old enough, but I am. Swedish meatballs and pickled herring were the biggest things around!

The small plate concept has been popular for some time now, and it is a great way to dine as far as I am concerned. If you eat a larger amount at noon, you have time to work off the calories, etc. If you dine on small plates, making sure you don't over do it, your waistline will appreciate it! Of course, if that is your goal, a smaller waistline, you can't enjoy all of the selections. Don't touch the fried ones!

Here are some ideas for small plates from different countries. I hope you try them.


Italian Cicchetti......also refered to as Piattini

Clams Guazzetto, serves 2

2 tablespoons extra virgin olive oil
3 cloves garlic, very thinly sliced
1/2 cup cherry tomatoes, halved
1/2 cup chicken broth
30 small hard-shell clams, such as Manila
1 tablespoon chopped fresh parsley

In a large saute pan with a lid, heat the olive oil over medium-high heat. Drop the sliced garlic into the oil, remove pan from heat and let the garlic sizzle off the heat for 1 minute. Add the tomatoes, return to heat, and cook, stirring, until the tomatoes release some of their juices. Add the chicken broth and the clams, cover with lid and cook for 5 to 7 minutes, shaking pan frequently. Sprinkle the clams with the parsley, toss and serve. Remaining juices should definitely be soaked up with crusty Italian bread.


Rosemary-Scented Olives makes about 2 cups

2 cups mixed olives, rinsed and drained
2 tablespoons extra virgin olive oil
2 small sprigs fresh rosemary
2 cloves garlic, peeled and crushed
1 pinch crushed red pepper flakes

Combine the olives, olive oil, rosemary, garlic and red pepper flakes in a saucepan. Heat over medium-low heat for 10 minutes, stirring occasionally. Cool to room temperature before serving,
or you can refrigerate them for up to a week. A great make-ahead recipe to have on hand.


Spanish Tappas

Salted Almonds, makes 1 pound

1 egg white
1/4 teaspoon sweet paprika
1 pound whole blanched almonds
1 1/2 tablespoon coarse sea salt, not flakes

Preheat the oven to 225 degrees. In a large bowl, lightly whip the egg white and paprika with a fork until mixture is frothy. Add the almonds and stir to coat evenly.
Divide the nuts between 2 non-stick baking sheets (I use regular baking sheets with silpats).
Sprinkle with the sea salt and stir around to distribute the salt. Spread the almonds evenly on the sheets. Bake for 30 to 35 minutes, turning over the nuts several times during the baking time to prevent them from sticking or burning. Turn off the heat and leave the pans in the oven for an additional 30 minutes. When completely cooled, store in airtight jars. Great to have on hand!

Croquettes, makes 24

6 tablespoons butter
1 small yellow onion, finely chopped
4 ounces mushrooms, finely chopped
1 cup all-purpose flour
1 cup milk
3/4 cup chicken broth
4 ounces Jamon, Spanish ham (or Prosciutto) finely chopped
1/2 cup all-purpose flour, extra
2 large eggs, lightly beaten
1/2 cup dry breadcrumbs (I use Panko)
olive oil for deep-frying

Melt the butter in a saucepan over low heat, add the onion and cook for 5 minutes, until translucent. Add the mushrooms and cook over low heat, stirring occasionally, for 5 minutes. Add the flour and stir over medium-low heat for 1 minute, until mixture is dry and crumbly and begins to change color. Remove from the heat a gradually add the milk, stirring until smooth. Stir in the stock and return to heat, stirring until mixture boils and thickens. Stir in the Jamon and season with black pepper, then transfer to a bowl to cool for 2 hours.
Roll heaping tablespoons of the mixture into roquette shapes about 2 1/2" long, Put the extra flour, beaten egg and breadcrumbs in three separate shallow bowls. Toss the croquettes in the flour, dip in the egg, then roll in breadcrumbs. Put on a baking tray and refrigerate for 30 minutes.
Fill a deep, heavy based saucepan 1/3 full of oil and heat the oil to 325 degrees. Add the croquettes in batches and deepfry for 3 minutes, turning, until brown. Drain well on paper toweling, Sprinkle with sea salt before serving. Serve while still hot.


Scandinavian Smörgåsbord

Savory Havarti Cheese Cookies with Caraway
1 cup grated Havarti cheese
3 cups all-purpose flour
1/2 tsp. salt
2 tsp. caraway seeds
1 cup unsalted butter, softened
3 Tbsp. water
1 egg yolk combined with 2 tsp. water into an egg wash

Mix together the grated cheese, flour, salt, and caraway seeds.
Use a pastry blender or 2 knives to cut the butter into the flour until mixture resembles small peas.
Gradually stir in up to 3 Tbsp. water, a tablespoon at a time, until mixture forms into a soft dough; turn onto floured counter and knead lightly 5-7 times. Wrap in waxed paper and place in refrigerator to chill for 30 minutes.
Preheat oven to 325º. Rolled out chilled cookie dough to 1/8" thickness; cut into shapes with a 1”-diameter biscuit or cookie cutter. Placed on cookie sheet lined with parchment paper or silpat; glaze with egg wash. Bake for 20 minutes, or until golden.
Yield: 40 appetizers.

Swedish Meatballs in Sour Cream Sauce


1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1/4 cup dry bread crumbs
1/4 cup finely minced onion
1/4cup half and half
3 tbl snipped parsley
1 tsp salt
1 tsp Worcestershire sauce
1/4 tsp ground allspice
1/2 tsp grated lemon peel
2 large eggs
Sauce:
3 tbl butter
3 tbl flour
1 1/2 cup beef stock
1/4 tsp salt
1/4 tsp nutmeg
1/2 cup sour cream
Method :
For meatballs, Mix all ingredients and shape into 1 1/4 inch balls. Place on broiler pan or low sided cookie sheet and bake in a preheated 375F. oven for 20-25 minutes. While meatballs are cooking, heat the butter in a saucepan over low heat. Stir in flour and cook till bubbly. Remove from heat and stir in remaning ingredients except sour cream. Boil and stir one minute till thickened. Remove from heat and stir in sour cream. Serve over meatballs.
NOTES : This is nice for a buffet or an appetizer. Keep warm in chafing dish or crockpot. Wonderful over hot buttered noodles.

Chinese Dim Sum

Pork Dim Sum

14 oz of ground pork

2 scallions, chopped.

1 ¾ oz of canned bamboo shoots, chopped.

1 tablespoon of light soy sauce.

1 tablespoon of dry sherry.

2 teaspoons of sesame oil.

2 teaspoons of superfine sugar

1 medium egg white, lightly beaten.

4 ½ teaspoon of cornstarch.

24 wonton wrappers.

In a bowl, mix together the ground pork, chopped scallions, bamboo shoots, light soy sauce, dry sherry, sesame oil, superfine sugar, and beaten egg until well combined.Stir in the cornstarch, mixing thoroughly.Spread out the wonton wrappers on a counter.Place a spoonful of the mixture in the center of each wonton wrapper and lightly brush the edges of the wrappers with water.Bring the sides of the wrappers together in the center of the filling, pinching firmly together.Line a steamer with a clean damp dish cloth and arrange the wontons inside.Cover and steam for 6 minutes or until cooked through.Serve.

I am always going to take cooking, painting, and wine seriously. But I am aware why they are important to me....because I love them. But there are truly serious things going on in this world, just read the newspaper everyday, watch the news. As fun as life can be sometimes, it can be frustrating and frightening for everyone, particularly as we grow older.

I spent yesterday morning at the eye doctor's office with my little 90 year old mother. First a little bit about Mom. She is a resident of a retirement facility here in the Johnson County area. My Dad died several years ago, but she is still living in the apartment they shared. Her days are quiet, she reads, watches television, a does the crossword puzzles in the newspaper. She goes to the dining room there at Lakeview every evening, and Sunday Dinner at noon. The only changes in her routine are doctor's appointments, going to get her hair cut, a resident's meeting, or visits from her children and grandchildren. I know her days are long.

Mom developed Macular Degeneration about 8 years ago, first in the right eye, now in the left. The following information is from the AMDF, the American Macular Degeneration Foundation,

" Few people are aware that macular degeneration is an incurable eye disease and that it is the leading cause of blindness for those aged 55 and older in the United States, affecting more than 10 million Americans.
Macular degeneration is caused by the deterioration of the central portion of the retina, the inside back layer of the eye that records the images we see and sends them via the optic nerve from the eye to the brain. The retina's central portion, known as the macula, is responsible for focusing central vision in the eye, and it controls our ability to read, drive a car, recognize faces or colors, and see objects in fine detail.
As people age, their chances for developing eye diseases increase dramatically. Unfortunately, the specific factors that cause macular degeneration are not conclusively known and research into this little-understood disease is limited by insufficient funding.
The former Director of the National Eye Institute, National Institutes of Health, has stated that macular degeneration will soon take on aspects of an epidemic.
According to a recent poll, Americans dread blindness more than any other disability. Recent studies indicate that by the year 2025, the population of people over the age of 65 in the United States will be six times higher than in 1990. The reason - "baby boomers" are aging and overall life expectancy is increasing. Since many people diagnosed with macular degeneration are over age 55, the number of cases of macular degeneration in the U.S. will increase significantly as baby boomers age. In January 1997, Dr. Carl Kupfer, then the Director of the National Eye Institute, National Institutes of Health, stated publicly that macular degeneration will soon take on aspects of an epidemic."

Does the word "Bleak" come to mind?

Mom's vision is totally gone in her right eye, and has been for sometime now, but her left eye is still struggling to fight the degeneration. She has what she describes as "little squares" of blindness as she tries to focus on something. With the help of a 4x magnifying glass, she has been slowly working her crossword puzzles and reading books from the library.

Dr Cooper, Mom's doctor at the Kansas City Eye Clinic in Overland Park, has been giving her a series of injections into her left eyeball to slow down the disease. Her eye has been hemorrhaging over the last year, each hemorrhage leaving her with less vision. Sunday morning Mom had what she thought was another hemorrhage. Dr Cooper worked her in to his busy schedule. Mom was really down, and I know she was dreading yet another injection directly into the eyeball.

Dr. Cooper gave us wonderful news, it was not another hemorrhage, but was the soft gel that covers the back side of the eye, breaking away. It seems this gel turns to liquid as we age, then eventually pulls away from the eye. The resulting "light show" that the patient sees during this pulling away is very similar to the "light show" the patient sees during a hemorrhage.

As I got Mom settled in the car and I started up the car, she said "Oh my, I can breathe again."

Growing older is tough, there is no doubt about it. It is an ongoing battle, if it isn't your eyes, it's your knees, or ears, and then there are the really BIG problems...heart, lungs, kidneys...." The list seems endless.

I think I will go to the pharmacy today and buy another bottle of vitamins for the eyes. Eyecaps are the brand I've been taking, but I'm afraid to say, not regularly.

That is about to change.

Somerset Ridge Vineyard Concordia Wine

Our Winemaker, Dennis Reynolds, is busy creating another wine for Somerset Ridge. He is a very busy man, always thinking, creating, planning, and always overseeing the entire vineyard and winery. When our latest wine, Concordia was released, I wondered what the reception would be among wine drinkers. Concordia has been described as a rich Grape Bomb! It is very much like a wine-infused grape popsicle! Would the old wine snobs come out of the woodwork and turn their noses up at this delightful wine, or would they be honest, inhale the delicious aroma and try his new wine with an open mind? Well, was I in for a surprise! It is going off the shelves as fast as they can bottle it!

Agrigento Temple of Concord Picture © 2008 by James Martin, Europe Travel

The Temple of Concordia and an ancient Olive Tree, Agrigento, Sicily

Do you wonder how his newest wine got its name? Let me tell you a story.......

I recently returned from a wonderful trip to Sicily. Not knowing much of Sicily's history, I was truly amazed at the thousands of years of history still standing. When you are from Kansas, you don't just turn a corner and run into another ancient ruin! Ah-h-h, it is entirely the opposite in Sicily.

In Sicily there is a town that remains very Greek. It is noisy, crowded, and lively. Agrigento, Sicily is the home of the Valley of Temples, which I have been told is the most important archaeological site left. They say the Greek poet, Pindar (ca.522-438BC) once described the Valley of Temples as "the most beautiful city built by mortals". Among the temples, there stands one in amazing condition, considering it was built in the 5th century! It is the Temple of Concord.

The Goddess Concordia was honored as the Goddess of Harmony....it is because of this that Dennis named his new wine "Concordia". Made from the All-American Concord grape, Dennis accomplished a wine that will definitely make you feel peaceful and harmonious.

I am looking forward to spending time in my kitchen, perfecting some recipes that can handle this big glass of grapes.....stayed tune!

Are you ready for ANGELS and DEMONS? It is the upcoming movie starring Tom Hanks, directed by Ron Howard, from the book by Dan Brown Tom plays the same character he played in The DaVinci Code, Harvard symbologist Robert Langdon who in Angels and Demons, works to solve a murder and prevent a terrorist act against the Vatican. I loved the DaVinci Code, both the book and the movie, and I loved the book Angels and Demons. Therefore, I am really looking forward to this movie! It starts here in the US on May 15th. If you can't wait, Google the movie and let it direct you to the official puzzel contest. You might win a trip to Rome for the Premier! The trip is for 2, and I am available!

Somerset Ridge Vineyard

Art in the Vines, Summer 2009

We are working on our summer exhibit, Art in the Vines. As you can see in the photo, there is a large wooden post at the end of each row, and I think a perfect place to hang paintings. Kansas City has a history of some great Art Fairs, the Plaza and the Brookside, which have grown so large that it is difficult to find a local artist's work. That won't be the case at Art in the Vines. With the help and advice of Becky Pashia, artist and co-owner of ARTichokes in Leawood, we will give you the opportunity to enjoy the creations of artists from our own area.
The rolling hills of Somerset Ridge offer plenty of space and opportunity to have a special weekend event. We are planning on a Saturday, with Sunday being the designated rain date. There are plans being made for live music, and of course, the Tasting Room will be open giving everyone the chance to try our wines.

The hours for the Art in the Vines will be 12:00 noon to 5:oopm. Look for further information, as it is available, here on my blog.

Questions? email me at kaytucker@kc.rr.com

Wine, Chocolate, Music, Friends and Painting............Life is good!

So far, this weekend has been all of the above.....perfect. I have even taken advantage of being at my brother's and sister-in-law's house for taking photographs of the port and chocolate.

Yesterday I delivered the cakes and pistachio truffles to the winery. I will spend several days in the next 2 weeks, preparing lots of chocolate things for Valentine's Day.

Chocolate and Port are meant to be together, that is all there is to it.


Pick up a bottle of Our Ruby Port and some of my Chocolate and see what happens to your evening!

I am so excited about Judy Witts Francini's upcoming visit to Kansas City!

Judy was the our guide on the trip to Sicily in October. She is a California girl who decided in 1984 to take $4000.00 , hop on a plane and fly to Italy to see what she could learn. She decided she loved it so much that she stayed! She married an Italian, Andrea, and then opened a cooking school in Tuscany. Please check her Blog, http://divinaacucina.blogspot.com/.

You can find a link to her in my list of blogs that I follow. Read her bio....amazing!

I will definitely keep you posted on her itinerary. I would imagine there will be a Slow Foods

event, maybe something at Jasper's. I should know soon! In the meantime, check her out on the web. You can even Google her!

Speaking of Slow Foods, the updates on Mike and Christine Hursey's new Casa Somerset, a neighbor of the winery, have been picking up now that the construction is nearing completion. It is going to be beautiful! Mike and Christine were married there in November amongst the concrete and 2x4s. It was lovely a way to bless their new home.

Go to www.casasomerset.com/blog or follow the link in my list of favorite blogs.

Genealogy

I am beginning to feel very guilty about my genealogy projects. They are being ignored due to my Blogging! I usually spend the winter months doing research in preparation for the spring when I take road trips to find old cemeteries and interesting documents in small libraries and city halls, etc.

This winter I seem to be blogging, facebook, text messaging, and the cell phone, I can't seem to settle down to my usual routine! I am always in contact with someone. I'm feeling like I need to have a little private time, just me and Rudy, hanging out, watching All My Children. Heaven only knows what disasters Erica Kane has cooked up since I've been busy!
Napoleon Boneparte Ogg (1840-1883), don't give up on me, I will return to genealogy soon. Last spring, my friend Carlene and I drove to Ray County, Missouri and found my Great Grandfather John Stone's grave, the year before that, I found my other Great Grandfather Napoleon Ogg's grave. It is definitely satisfying to complete a search. I knew which cemeteries they were buried in, but didn't know the location in the cemetery. You get out and start walking the rows. Some cemeteries are listed on the internet with the names and locations of the headstones, but some cemeteries are so old that the headstones are worn away due to weather, broken by vandals, or just simply missing.

My dream is to go to Aberdeenshire, Scotland and research both the Johnstons (my Dad) and the Oggs (my Mom). But before I can do that I need to go to Kentucky and find where the two families settled in the early 1800s, then to Virginia where they settled when they arrived in America from Scotland. I find working backwards is easier. Of course, the first thing I have to do before I can take any more trips is WIN the POWERBALL!

Speaking of Kentucky.....

Fried Chicken sure sounds good right now! But today's recipe is for a very old Kentucky soup/stew. It is called Kentucky Burgoo. Now don't let the name turn you away.

They have been making this in Kentucky since before the Civil War!

1 pound mixed cooked meats, (beef, lamb, pork, chicken and game if you have any!)

1/2 gallon chicken stock

1/2 gallon beef stock

1 cup Somerset Ridge Chardonnay

(okay, so that is a more recent addition by me)

1 ounce Worcestershire sauce

1 cup diced tomatoes

1 large red potatoe, peeled and diced

1 large onion, diced

2 stalks celery, diced

2 carrots, diced

1 green bell pepper, diced

1 cup frozen peas

1 cup frozen or fresh okra

1/4 cup frozen or fresh lima beans

1/2 cup frozen corn

2 teaspoons minced garlic

salt and pepper to taste

(hint, try to dice all your veggies the same size)

Simple directions....combine all the ingredients and bring to a boil. Reduce the heat and simmer very low and slow for 2 hours.

ARTichokes
I have started another painting! It is a vineyard, but will be very different than the last one. ARTichokes has scheduled Friday evenings for open painting and live jazz. It's a wonderful way to spend the evening! Either Becky Pashia or Kristin Goering will be there, always ready and willing to answer questions or give you hints on solving problems with your work. Check out their web page and class schedule:

http://www.artichokeskc.com/



Back to the Kitchen

After the heavy duty cooking and baking for the Christmas holiday, I try to stay out of the kitchen during January. As I look at the date here on my computer, I realize my vacation is over. It is time to preheat the oven!

Being the Grandmother of 6, cookies come to mind....who am I kidding, cookies are always on my mind...not for the grandchildren, for me! If they show up, I will share!

My Grandmother Ogg used to make a wonderful soft raisin cookie for us. I've never found a recipe for them and she obviously never wrote it down. My Mom has told me how Grandmother had a typical flour bin as most farm wives did in the 20s and 30s. In that bin she had not only a huge cloth flour sack full of freshly ground flour from the mill there in Richmond, but also tucked inside was a beat up old pie pan for scooping out the flour. Mom says grandmother knew just how much flour to put in that pie pan, depending on if she was baking biscuits or cookies or pie dough. She doesn't remember seeing any written recipes, measuring cups or spoons.
When I was a child in the 40s, I remember going to that same farm and staying with my Aunt and Uncle. Outside, running along a sidewalk parallel to the farmhouse, there was the garage (more like a small barn) then the hired hand's little house, then the smoke house, the chicken coop and fenced in chicken yard, then the huge vegetable garden. We would make the little trip along that sidewalk, collecting smoked meats, fresh eggs, and every vegetable you could imagine. If we were having fried chicken, they were doomed. My Aunt could grab two chickens by the necks, one in each hand, and with a quick snap, it was over and dinner was on the way. In the middle of the yard, not far from the back door, there was this mound of dirt covered with a grass and had a door. That was the root cellar. down a few steps and it was cool and dark, and as I remember it, with shelves heavy with Ball canning jars, full of green beans, beets, and tomatoes. They were greatly appreciated during the winter months.

Breakfast tasted so good on the farm! The eggs were amazing, their shells were every color, their yolks deep golden yellow and you weren't afraid to eat them! The bacon and hams were smoky and had all that wonderful fat running through them. Yes, I know, it isn't good for you, but it tasted so much better than today. And the bacon grease and lard were used for cooking and baking! My Grandmother's biscuits were little clouds of heaven that we smeared with freshly churned butter and piled on smoky ham from one of the not so recently deceased pigs. And there was homemade jellies and jams from the berries in the garden!

A note about those biscuits....she would melt about a tablespoon of butter and a tablespoon of bacon grease in the baking pan and as she cut the biscuits, she would rub the biscuit around in the melted fat, then turn it upside down and snuggle it up against the other biscuits. OMG!

My Mom tells a story about "sausage making days" that I can truly picture. Mom was the youngest of 5. Her two older brothers worked with my Granddad preparing the butchered hogs, making sure there were plenty of "scraps" for sausage. My Grandmother sat at the sewing machine several days before the big day, making muslin sacks, actually tube shaped, for stuffing the sausage mixture into. Mom's 2 older sisters were old enough to be of help with the stuffing, however I understand they tried to hide to avoid this particular day.
There they were, all the necessary parts of "sausage day". The pork was ground by hand in an old hand cranked grinder, the spices and herbs were added, many hands (up to their elbows!) were needed to mix the ingredients, then the stuffing began. I'm not sure of the actual process, b after stuffing, but I do know those long, fat tubes of sausage were hung in the smoke house along with the hams and pork bellies.
Of course, all the pork fat was rendered in a big black pot over an open fire out in the yard. That lard would end up as delicious pie crusts and light as a feather biscuits.

By the time I was old enough to spend time at the farm without my parents, they were buying or trading corn for many of the foods. There was still an old horse, Nellie, chickens, and kittens everywhere. They would buy a pig and a calf in the spring, feed them until autumn, then they would butcher. Most of the meat went into the freezer out on the screened porch that ran along the back of the house. The old smoke house was still there, but was "retired" by then. But as you walked by, you could still smell that smoke.

Oh Darn! I've done it again!

Okay, I got way off the subject of cookies! Pork and biscuits do that to me!



Cookies....my favorite cookie of all times is baked by Mrs. Frosch, Inge's mother.



Every Christmas she sends a huge box of her homemade Lebkuchen, a traditional German spice cookie. If it weren't against the law, I would wait in the bushes and pop the old UPS guy on the head and make off with the package! They are THAT GOOD!


My 2nd favorite cookie,and it is a very close second, would be my Mom's Sugar Cookies. She always blushes when I call them hers, she got the recipe years ago from someone, and you can find the recipe in many cookbooks. Whoever came up with the recipe...Good Job!


Lebkuchen


1 pound honey


1 pound sugar


1 heaping teaspoon cinnamon


1 heaping teaspoon ground cloves


1 dash ground ginger


1 rounded tablespoon baking soda


1 stick butter, softened


1 cup milk


3 large eggs


2 1/2 pounds flour


1/2 pound ground walnuts


cocoa for color (adjusting to your liking)





for glaze:


Powdered Sugar


Warm water





Cream the butter, sugar, honey and then add the eggs. Sift all of the dry ingredients together. Add the dry ingredients alternately with the milk and the ground nuts to the creamed mixture.


Preheat the oven to 350 degrees.


Lightly flour a work area, then roll out the dough. Cut with 1 1/2 to 2 inch cookie cutters, traditionally they use round and star shaped cutters.


Bake on greased cookie sheets for 15 to 20 minutes. When cool enough to remove from cookie sheets, glaze with mixture of powdered sugar and warm water.


These cookies can be kept for months in a cool place if stored in a metal can along with a whole apple............and if you hide them from me!



Mom's Sugar Cookies


1 cup butter, softened


1 cup sugar


1 cup vegetable oil


1 cup powdered sugar


2 eggs


1 teaspoon vanilla


4 1/2 cups flour


1 teaspoon baking soda


1 teaspoon cream of tartar


1 teaspoon salt


1 teaspoon nutmeg





Cream the butter and sugar until light and fluffy. Beat in the oil and the powdered sugar, then the eggs.
Sift together the flour, baking soda, cream of tartar, salt and nutmeg. Add to creamed mixture.
Drop by teaspoonfuls onto an ungreased cookie sheet. Flatten the cookies to 1/4 " thick with a glass, bottom dampened then dipped in sugar. Bake in a 350 degree oven for 8 to 10 minutes, until lightly browned around the edges.

Hope you enjoy them!

Kansas Big Sky in the Winter....Maybe my next Painting?

Somerset Ridge Vineyard and Winery Tasting Room

Valentine's Day is fast approaching and I have been charged with the duty of supplying the Somerset Ridge Tasting Room with lots of Chocolate goodies. As of this afternoon, I am busy with Somerset Chocolate Pistachio Truffles and 4" Chocolate Port Cakes. If all goes well, they will be available in the Tasting Room this weekend, 1/31 and 2/01.

Love is better with Chocolate!

American Buffalo, Lean and Tender

As I promised....equal time for American buffalo.............

Buffalo is very low in fat, very high in flavor, and is available from several local Buffalo Ranches and at Whole Foods grocery stores.

At the vineyard, Somerset Ridge, my job is "Chef". I cook for all of the harvest events in the fall

and right now, for all Dinners for 12 as well as appetizers for all Wine Tasting parties scheduled

in the Tasting Room. It has been such fun developing recipes for the vineyard, featuring the

wines of Somerset Ridge. When Buffalo Red was released several years ago, I went to work on a

chili recipe using Buffalo Red wine. During the development process, I actually came up with

several that I loved. I am going to share one of those with you. It is pretty simple and straight

forward.

Buffalo Chili

2 tbsp Vegetable Oil

3 lb Ground Buffalo Meat

1/4 c Flour

2 onions, diced

1/2 c Water

2 tbsp Minced Garlic

1/2 c Green Bell Pepper

1/2 c Red Bell Pepper

1/2 c Jalapeno Peppers, diced

2 c Tomato Sauce

1/2 cup beef broth

1/4 cup paprika

1/4 to 1/2 cup chili powder

4 tbsp ground cumin

1/2 tsp cayenne pepper

1/2 tsp black pepper

1/2 tsp white pepper

1/2 cup diced green chilies

2 tbsp dried oregano

1 1/2 tsp crushed red pepper

1 cup Somerset Ridge Buffalo Red Wine

Instructions Saute Buffalo meat in the sunflower oil until just barely pink. Add flour and stir together, cooking until meat is cooked. Add remaining ingredients and simmer for 1 hour.

If you like beans in your chili, please add them. As with all soups, stews and chilies, make the day before serving, flavor definitely improves. Serves 12+

Serve with big chunks of hot buttered corn bread.

I personally like it with a big spoonful of

Creamy Corn Pudding

plunked right in the middle of it

2 tablespoons butter or margarine
3 eggs, beaten
1 15.25-ounce can whole kernel corn, drained
1 12-ounce can evaporated milk
1/2 cup dry unseasoned breadcrumbs
1 1/2 tablespoons sugar
1 1/4 teaspoons Lawry's Seasoned Salt

In preheated 350ºF oven, melt butter in 1 1/2 to 2-quart casserole dish; grease dish with melted butter and set aside. In large bowl, combine remaining ingredients. Pour into casserole; place casserole dish in large pan filled with enough boiling water to reach half-way up sides of dish. Bake until pudding is just set, about 60 minutes.

Tasting Room at Somerset Ridge Vineyard

http://www.somersetridge.com/

Researchers in Miami are investigating the anti-aging effects of Resveratol

We've heard for a long time about the benefits of drinking red wine in moderation. My husband, Arch, was delighted at the news. As Vice President of Tasting for Somerset Ridge Vineyard, he was a big fan of red wine. Each evening, as he poured a glass of red wine for each f us, he would smile that silly smile of his and say, "I'm doing this for my health."

Now the results of a new study reveal that a substance in the wine may be a 'fountain of youth.' In the experiment, a compound found in red wine called 'resveratrol' stalled the decline of heart function that happens as we age. Researchers say the compound might also fight cancer, Alzheimer's disease, heart disease and stroke; some even say it could even slow the aging process. That got my attention! So, as they say in the old country...."Alla Salute!"...or.............

French …….. “A votre sante!” German......."Prosit!"British……… “Cheers!”

Hungarian…. “Egé szé gé re!”Japanese…… “Kanpai!” Polish……… “Na Zdrowie!”

Russian……. “Za vashe zdorovye!”Greek……… “Yasas!”Chinese…… “Wen Lie!”

Irish……….. “Slainte!” Swedish…… “Skal!” Brazilian….. “Saúde!”Spanish…… “Salud!”

Don't forget to try a great Red Wine Sauce next time you fix a Roast Beef

1 tablespoon minced shallot or onion
1/2 cup dry red wine
1/2 cup beef stock or broth, warmed
2 tablespoons softened butter
Salt and freshly ground black pepper to taste
A few drops of freshly squeezed lemon juice or vinegar (optional)
Minced fresh parsley leaves for garnish
Preparation:Pour off all but 1 or 2 tablespoons of the cooking fat (if there are any dark, non-fatty juices in the roasting pan leave them in there). Turn the heat under the pan to medium-high and add the shallot and the wine. Cook, stirring and scraping, until most of the wine has evaporated, the shallot is soft, and the bottom of the pan is clean. Add the stock and repeat; when there is just under 1/2 cup of liquid, turn off the heat. Add the butter, a little at a time, stirring well after each addition to incorporate it. Taste and season if necessary with salt, pepper, and lemon juice or vinegar. Spoon this sauce over the meat, garnish, and serve. Yield: 1/2 cup

This also makes a great pan sauce for a big Ribeye Steak about 1" thick, cooked right on top of your stove.

Using a heavy skillet, such as a cast iron pan, melt 1 tablespoon butter in 1 tablespoon olive oil. When skillet is very hot and but butter is not burned, season your steak with your favorite seasonings. Gently lay the steak in the pan, then, without moving the steak even a tiny bit, cook the steak over high heat for 2 minutes for rare, 3 minutes for medium rare, then turn steak over and cook another 2 minutes. Remember to use tongs rather than a fork.

Remember, you poke holes in your steak....you loose juices!

Remove the steak to a platter and tent with foil to keep warm while you make the sauce.

If your favorite steak cut is a T-Bone or Porterhouse, you will need to adjust cooking time due to the bone. They will take longer. Use an instant-read thermometer to check for doneness.

And yes, I know, you poke a hole in your steak!

------------------------------------------------

Just received a note from my buddy George, the Pig Killer, telling me how much he likes my blog. To keep George happy, I am about to send you several Pork recipes. George is a Jewel of a friend, and was my husbands very best friend. He is Inge's husband (that is the Inge of "Two Old Broads Abroad" fame). Today, he is all of the above plus a major source of information on pork products for me. Thanks, George.

My Sunday Gravy

(In Italian American communities, Sauce is called Gravy. On Sundays, extra meat is added)

1 pound sweet Italian sausages (pork!)
2 pounds meatballs, cooked (at least 50% pork!)
5 lean pork chops (duh!)
1 pound lean spareribs (pork!)
1 pound lean beef, 1 piece (sorry, George)
1/2 cup olive oil
1 medium onion, chopped
1 clove garlic, chopped
1 pinch each of dried basil, red pepper flakes, and dried mint
1 6 oz can tomato paste
1 28 oz can peeled and crushed tomatoes
1 28 oz can water
salt and pepper to taste

1. Fry all the meats in 1/4 cup olive oil in a large heavy saucepan. Add additional oil if necessary. When all meat is browned, transfer them to platter. Add the remaining 1/4 cup oil to the residual juices in the pan. When the oil is hot, saute the onion, garlic and seasonings until transparent.
Stir in the tomato paste and blend well. Add the tomatoes and stir until blended with tomato paste and oil. Stir in an extra pinch of seasonings. Add water starting with 3/4 can full, then add ding more until desired thickness is achieved.
2. Let the sauce come to a full boil and add salt and pepper to taste, then another pinch of each of the herbs. Return the meat to the pan, then simmer over medium-low heat, uncovered, for at least 1 hour, until the meat is fully cooked. Stir gently every 15 minutes.
3. There is enough sauce and meat for 3 pounds of pasta. Place meat in one large bowl, the cooked pasta in another. Pour some of the sauce over both, additional sauce into a bowl of its own to be passed around the table.
4. notes: make ahead by at least 1 day so that fat may be removed from gravy when cold.

Hungarian Goulash

By the National Pork Producers Council

1 1/2 pounds boneless pork, cut into 1" cubes
1 pound small new red potatoes, halved
2 medium onions, halved, thinly sliced
1/4 cup water
3 tablespoons ketchup
1 tablespoon paprika
1 clove garlic, minced
1/4 teaspoon black pepper
3 cups shredded red cabbage
2 tablespoons all-purpose flour
1/2 cup sour cream
1/2 teaspoon caraway seed
Chopped parsley, for garnish

1. Combine pork, potatoes, onion, water, ketchup, paprika, garlic, pepper and cabbage in 3 1/2-quart slow cooker. Cover and cook on low heat setting 7-8 hours or until pork and potatoes are tender.
2. Combine flour, sour cream and caraway seed. Stir into pork mixture and blend thoroughly. Serve garnished with chopped fresh parsley, if desired. Serves 6

Rosemary Port Pork Chops

1/3 cup all-purpose flour

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. dried parsley

salt and pepper to taste

4 tbsp. vegetable oil

4 (3/4 inch) thick pork chops

1/2 cup chicken broth

2 tbsp. Somerset Ridge Ruby Port

1 tsp. chopped fresh rosemary

1 onion thinly sliced

In a small Bowl, combine the first five ingredients. Mix well and dredge each pork chop in the mixture, patting lightly to evenly coat each chop.
Heat the oil in a large skillet over medium high heat. Sauté the chops in the oil for four to five minutes per side, or until well browned. Add chicken broth, port and rosemary to taste. Spread the sliced onion over the chops, reduce heat to low, cover and simmer for ten minutes.
Flip the chops, allowing the onion slices to drop down into the liquid. Re-cover and simmer for five more minutes, or until pork chops are done.
Season with salt and pepper to taste. Makes four servings.

I guess to be fair and non-partisan, I'd better make the next blog about that most noble giant,

the American Buffalo.

Sounds like a Southwestern menu is in the works.......

Becky Pashia, instructor extraordinaire and

Kay Tucker, student pain-in-the-neck

Last Day of Class, ARTichokes, 10557 Mission Road,

Leawood, Kansas

Today I completed my 3rd set of classes at Johnson County's premier

gallery and artist's studio, ARTichokes. This wonderful place was founded by Becky Pashia, Megan Sutherland and Jackie Warren in the Mission Farms area. Who is Becky Pashia? Becky has had her own art business, Motif, for 20 years, creating original paintings for homes and businesses. She has also been dedicated to encouraging creativity in children through her Scribble Shop project, which brings all the visual and fine arts together, and has written many children stories.

Most recently, she has been my instructor, which is quite an undertaking. One day she asked "Kay, why are you sitting there staring at the canvas?" I had chosen a subject that was a real challenge for me, and not being anxious to show what a mistake I had made with that choice, I just sat down. Becky encouraged me, she actually "Fluffed Me Up", enough for me to pick up my brush and get started. Becky teaches you to paint the atmosphere around your subject, you can actually "feel" the weather, the heat, the wind, the humidity in her paintings. That is what I wanted to learn.....so, I put my brush into the paint and started. Here we are, 4 weeks later and I have completed my painting, "Vineyard Haze" shown above.

Starting the first Saturday in February, I will be taking Becky's Abstract class, I'll go early so I have plenty of time to stare at the canvas. I will end up with 4 paintings at the end of the

4 weeks! I am excited!

To check out ARTichokes webpage. go to

http://www.artichokeskc.com/

First Annual

ART in the VINEYARD

I've been given the honor of planning the First Annual Somerset Ridge Vineyard's Art in the Vineyard. I am looking for a weekend in July and outstanding paintings from local artists. I'm thinking Becky Pashia, Ada Koch, and Kristin Goering, all of ARTichokes, are my answer. I have spoken to each of them and they think it is a great idea. Each of these amazing artists has wonderful work and can guide me to other artists. I think as soon as they see where I feel the Art in the Vineyard should be held, they will be as excited as I am. I'm thinking Field Trip to the vineyard as soon as the temperature gets above freezing!

Since it is freezing here in Kansas City, here is a soup recipe for these cold winter evenings.

Italian Meatball Soup

serves 10

2 1/4 pounds ground beef
3/4 pound ground pork
6 eggs, lightly beaten
1 cup finely grated Parmesan, plus more for garnishing soup if desired
3/4 cup Italian bread crumbs
3 tablespoons finely chopped garlic
3 teaspoons Italian seasoning
3 teaspoons salt
6 pinches crushed red pepper
6 tablespoons olive oil
1 1/2 cups chopped onion
3/4 cup chopped celery
6 tablespoons tomato paste
3 cans whole tomatoes (14.5-ounce) crushed with your hands, with their juice
10 1/2 cups beef stock or
1 1/2 cups ditalini or other small pasta shape for soups
6 tablespoons chopped fresh basil leaves

1. In a medium mixing bowl combine the ground beef, ground pork, eggs, Parmesan cheese, bread crumbs, 2 tablespoons of the garlic, 1 1/2 teaspoon of the Italian seasoning, 1 1/2 teaspoons of the salt, 3 pinch of crushed red pepper and mix until thoroughly combined.
2. Divide the meat mixture into tablespoons and roll into smooth balls in your hands. Set rolled meatballs aside on a plate or other flat surface.
3. In a large soup pot, heat the olive oil over medium high heat until hot. Add half of the rolled meatballs and cook, stirring occasionally, until browned on all sides, about 4 minutes. Transfer the browned meatballs to a plate and set aside. Brown the remaining meatballs in the same manner and set aside.
4. Add the chopped onion and celery to the pot and cook, stirring, until vegetables are soft, 3 to 4 minutes. Add the remaining teaspoon of minced garlic and cook for 1 minute. Add the tomato paste, tomatoes and their juices, beef broth, 8 cups water, remaining Italian seasoning, remaining salt, 3 pinches of crushed red pepper and stir to combine. Return the meatballs to the soup pot and bring the soup to a boil. Reduce the heat so that the soup just simmers and cook for 30 minutes.
5. Using a spoon, carefully skim any fat that has accumulated on the top of the soup and discard. Add the ditalini to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

The Way to A Man's Heart.....

Isn't he handsome? His name is Rudy and we are temporary roommates. My brother and sister-in-law try to get away to Palm Springs every January. Last year they were only able to stay for a week, but this year they are staying three weeks. While they are gone, I get to spend time with their collie, Rudy.

Mr Rudy and I have a great relationship. He truly seems excited when he sees me! Today when I got a call from Tom and Vicki, I told them how and what he was doing, then asked how many doggy treats he got each day. When Vicki told me very few, some days none at all, I knew I was in trouble! Its not that Rudy told me he was suppose to get two each time he came in from outdoors, it just seemed like that is what I should do. Then, last night he wanted out a lot...not for more than a minute or two, then barked at the door to be let back in. Now the weather here in Kansas City is COLD, in the teens, so I can understand his not wanting to stay out very long. I open the door, he bounces in and heads straight for the laundry room where the treats are kept. It finally dawned on me early this morning, when he wanted out and then back in at least 4 times in an hour, I was being hoodwinked by a dog! I have to think this problem can be reversed, I know Tom and Vicki don't want to come home to a 200 pound spoiled puppy! One week is gone, so that leaves two weeks to correct the situation. This calls for tough love! I can probably pull this off as long as he doesn't look at me with those precious little eyes....I mean, look at the photo...who can resist that face?

Okay, let's face it, I'm doomed!

Speaking of adorable faces, look at this one! His name is Lincoln.

He is one of my Grandpuppies, I am his Mimi. He also loves treats! He has two cousins, Murphy and Louie that will show up here on my blog very soon!

Two Old Broads Abroad...the final chapter!

So far, we have traveled through the vineyards of the Black Forest in Germany, enjoyed the life in Alsace, drove through Switzerland with out stopping, lived it up on and around Lake Como in Italy, soaked up the scenery in Austria, and finally, drove all over Bavaria drinking beer and eating a ton of food! Today, we finish our trip and arrive back home. Thanks for letting me tell you about my trip, I love sharing it!

Part 6

Friday was reserved for repacking our bags and resting. It was still a very interesting day….Inge had to find room in her bags for all of the beer steins she had purchased here and there, as well as the Hummels, the purse and scarf, the candy, the crocks, the cookies, etc. Mine wasn’t much better, actually. I tried to lift the big one, it felt like I was carrying gold bars!
Friday evening there was one more final family dinner at Fini’s. Once again, we drank too much and ate too much. Would we never learn?
After much hugging and kissing, and tearful good-byes were said, we staggered off for our last night’s sleep in Bavaria.

On Sunday morning, exactly one week after the flea market, we packed the car, doing serious injury to backs and shoulders. Inge actually had me practice picking up my carry-on bag, to see if I could do it without wincing in pain. You never want the airline personnel to see you act like your bag is too heavy, or they will make you check it. We were already at our limit of checked bags. I’m not a very good actor!
Car loaded, good-byes said, we turned the Cruiser towards Frankfurt. Our destination was a small town on the outskirts of Frankfurt, one where we could spend the night and still be close enough to the airport to make our early morning flight. This leg of the journey was my least favorite. No mountains, no vineyards, no castles. It was pretty boring, once again, we could have been driving through Jersey.
We missed a turnoff due to some construction, so we saw more of Frankfurt and Weisbaden than we wanted to. We finally found ourselves driving parallel to the Rhine with vineyards on the opposite side of the road. The sun was setting, turning the vines golden with its last rays. The river was getting rougher by the moment, the wind was picking up as gray clouds moved in. We quickly found a tiny pensione for 44 euros for the two of us, with breakfast included. At this point in the trip, I was counting every penny!
We wandered along the river, found a lovely Greek restaurant that was the perfect spot to un-wind. And they had marvelous wine!

I suppose this tale isn’t complete without a thorough description of the torture of flying home. I was searched more than once, dropped my carry-on that we all know was too heavy. It landed on my toes, causing me to limp through the airport, couldn’t get ice for my diet coke, and a Pakistani was seating in my seat when we boarded the plane! After a few moments of confusion, he moved, we buckled in and went winging towards America and our wonderful husbands.

Thinking things were going well, we stood as our plane stopped at our gate in Newark We stood, and we stood, and we stood some more! It seems to take forever when you are getting off of a plane, but this was ridiculous! The Pakistani was standing in the aisle right in front of me. Finally we reached the aircraft door. There stood four armed guards waiting for Mr. Pakistani. I suppose since he had been in my seat to begin with, as they escorted him through the airport, I was asked for my passport and ID, again, then had everything searched, again. I was finally released to find Inge. Newark Airport is a big one. At long last, we found our way to the baggage claim, then headed for customs.

I don’t even like to think of this part of the trip! It was torture. Wait in line and make sure your toes aren’t even touching the yellow line on the floor. Every employee was a non-English speaking person. No one was in an even slightly pleasant frame of mind. I felt like a criminal waiting for sentencing.

By hand, we carried all 1000 pounds of luggage up a flight of steps, then a quarter of a mile down a long passageway to a sign that tells us we have gone the wrong way! Re-tracing our steps, and I do mean STEPS, we then made the long journey the correct way. We crashed (possibly a poor choice of words for airport talk) at the gate. After a 30 minute rest we were informed the gates were all full and we would have to carry our luggage down a flight of stairs to the ground level ,across the tarmac, then UP the Steps into the plane! ONLY IN AMERICA!

Actually, we were glad to be back in America. I, however, would have preferred to see more American employees in America’s airports, Americans who spoke English! It was particularly important to me as we left the runway and flew over “Ground Zero”. That empty space in the skyline rips at your heart. The tiny little Statue of Liberty below tried her best to mend the hole. It was very, very good to be back home!

The flight to Kansas City was good, no "problems" on board. Inge and I both freshened up to greet our husbands. When we landed we rushed through the gate to their open arms. What happened next was amazing….it astounded me! While I flew into Arch's arms, Inge yelled at George to get her luggage as she sprinted out of the terminal to have yet one more cigarette! She is quite a companion! Thanks, Inge, for driving me around Europe!

© Copyright 2008 photographer: Roy TennantFreeLargePhotos.com.