My Mom

91 year old Virginia Johnston

Today’s blog is about Mother’s Day….I know it is still 2 days away, but I will be busy with family on Mother’s Day. So, today I want to share some of my favorite quotes about motherhood and children. Hope you enjoy them!

It kills you to see them grow up. But I guess it would kill you quicker if they didn't. ~Barbara   Kingsolver, Animal Dreams
Children are a great comfort in your old age - and they help you reach it faster, too. ~Lionel Kauffman
Insanity is hereditary; you get it from your children. ~Sam Levenson
Mothers are fonder than fathers of their children because they are more certain they are their own. ~Aristotle
Even when freshly washed and relieved of all obvious confections, children tend to be sticky. ~Fran Lebowitz
There was never a child so lovely but his mother was glad to get him to sleep. ~Ralph Waldo Emerson
Children seldom misquote. In fact, they usually repeat word for word what you shouldn't have said. ~Author Unknown
What is a home without children? Quiet. ~Henny Youngman
There are only two things a child will share willingly - communicable diseases and his mother's age. ~Benjamin Spock, (Whoops, I guess I shouldn't have said Mom is 91?)
Cleaning your house while your kids are still growing up is like shoveling the walk before it stops snowing. ~Phyllis Diller
If there were no schools to take the children away from home part of the time, the insane asylums would be filled with mothers. ~Edgar W. Howe
A suburban mother's role is to deliver children obstetrically once, and by car forever after. - Peter De Vries

I don’t know if you have someone to make breakfast for you on Mother’s Day, but if you do, pickup these ingredients, mix up the dough (it is good in the refrigerator overnight) and leave the recipe on the kitchen counter. Maybe, just maybe you will have fresh warm beignets for breakfast! Good Luck!

Beignets with Butterscotch Sauce
1/4 cup warm water, 105-115F
1 package active dry yeast
4 eggs, at room temperature
1/2 cup butter or margarine, softened
1/3 cup sugar
2 teaspoons grated orange rind
1 tablespoon rum
1/2 teaspoon vanilla
1/2 teaspoon salt
4 cups all-purpose flour
vegetable oil
sifted confectioner's sugar
Butterscotch Sauce:
3/4 cup light brown sugar
1/4 cup light corn syrup
1 tablespoon butter or margarine
1/4 cup half and half
1/2 teaspoon vanilla

1. Measure warm water into large warm bowl. Sprinkle in yeast; stir until softened. Add eggs, butter, sugar, orange rind, rum, vanilla and salt; beat until smooth. Gradually mix in 3 1/2 cups flour until smooth.
2. Turn out onto lightly floured surface; knead in remaining 1/2 cup flour until smooth. Cover; refrigerate 2 to 3 hours or overnight.
3. Punch down dough; turn out onto lightly floured surface and divide in half. Roll out each half to 3/8-inch thickness; cut into 1 3/4-inch rounds. Cover; let stand 20 minutes.
4. In large skillet, heat oil (1-inch deep) to 375F. Fry 2 to 3 minutes, turning once, until golden brown on both sides. Drain on paper towels and sprinkle with confectioners' sugar. Serve warm with Butterscotch Sauce.
5. BUTTERSCOTCH SAUCE: Combine brown sugar, corn syrup and butter in saucepan. Bring to a boil over low heat, stirring constantly. Remove from heat and stir in half-and-half and vanilla. Serve warm.

Have a great day! Enjoy your children....and don't forget your Mom!
Happy Mother's Day, Mom!

I was 15 years old the summer I covered America’s western half in a bus with 20 other teens from around the state of Kansas. We started our trip from Mission, Kansas and within 3 weeks we had hit Nebraska, South Dakota, Wyoming, Montana, Idaho, Utah, Arizona, New Mexico, Colorado and finally, back to Kansas. We slept in Church basements in our sleeping bags, shopped along the road for picnic food to consume in State Parks along our route, and ate breakfast every morning in little cafes along the way. I don’t remember much about evening activities, I’m sure we had fun. What I do remember is falling in love with everything American Indian. By the time our bus entered the 4 Corners area in the Southwest, I wanted stay forever. I have to say, that was one of the most amazing times of my life.

When you are 15, or at least when you were 15 in the 1950s, you didn’t have a concept of America’s history before 1776! Suddenly, there I was, standing where the Pueblo Indians began building their world ten millennia ago.

Chaco Canyon , Mesa Verde and the New Mexico dessert floor are memories I will keep the rest of my life; they have not faded over the last 50 years.

Have you ever taken a trip to the National Parks in America’s Southwest? Have you felt the pressure against your chest change as you walk to the edge of the Grand Canyon? Have you ever looked out over the Hoodoos of Bryce Canyon? How about Zion National Park for a great hiking experience? If your answer is “no”, let me tell you, you have missed out on a major part of the United States!

When I married Arch, we discovered we both had a love for road trips and National Parks. It was 5 years ago this month that we made our last road trip. Arch had been diagnosed with cancer and he wanted one more tour of our favorite part of America. We had become used to packing the car for 3 week-long road trips. We could pull it together and hit the highway within 24 hours. When he completed his radiation and first round of chemotherapy, the doctors encouraged us to take the time to enjoy each other and the parks one more time.

The first time we went to the Grand Canyon, Arch was as overwhelmed as much as I was. He had scoffed at my desire to go, said he had seen it. When I asked when, he said he had flown over it hundreds of times! It was then my turn to scoff! Flew over it! At 30,000 feet! Ha!

To say he was overwhelmed might be understating his reaction. He stood and smiled every few yards as we walked along the edge.

 With Arch’s health being a major issue, I asked him to be seated on a park bench by the edge while I walked down a trail for a short distance to get some photographs. When I returned, PANIC! No Arch! I ran back and forth like a crazed person, calling his name. Finally, I heard “I’m down here.” DOWN HERE! WHERE DOWN HERE? I peered over the edge and my darling 78 year old daring fighter pilot had climbed down the canyon edge and was sitting on a rock outcropping, maybe 12 to 15 feet below enjoying the view. What a smile he had on his face! His climb back up took both of us pulling and pushing....we are lucky we didn't end up at the bottom of Grand Canyon.... the hard way!

I think his favorite National Park was Bryce with all of those crazy Hoodoos. They struck Arch as very funny, he loved them. It was downright cold there that day, very windy, but we braved the elements and spent as much time as we could, stopping at every viewing point for as long as we could handle the temperature. We didn’t pack parkas for the trip, it was May!

As I spent time in those beautiful natural miracles, I realized they were the playgrounds, hunting grounds, home to early American Indians. Long ago, at the end of the Ice Age, the Paleo-indians hunted among the magnificent hoodoos of Bryce Canyon. Puzzle pieces of ancient artifacts have been gathered leading scientists to believe that the Ancestral Puebloan (Anasazi) Indians lived in the Bryce Canyon vicinity over 2000 years ago. It is thought that they entered the area to harvest pine nuts and hunt rabbits, but the environment there was harsh and other places offered a better life. Bryce Canyon was established as a National Park in 1928.
This love of our National Parks, my fascination with the Anasazi Indians, and the memories Arch and I made on our trips, have turned my painting in a new direction. I would be excited about it, but I’m still researching, still experimenting. Excitement won’t come until I am sure of myself, more directed. One thing I will say about this new style and medium….it sure is different than all of my previous paintings! With luck, I will have really new stuff for Art in the Vines in June!

The Carriage House Art show presented by

The Somerset Ridge Painters

Our guests were greeted by

Vicki Johnston and Winnie Davis

and the beautiful painting by Audrey Benskin

called simply "Argentine"

The guests above are Nina Freed  and

Tiffany Freed Sizemore,

wife and daughter of

artist Doug Freed of Sedalia, Missouri.

Behind the bar, Audrey Benskin poured glasses of

Somerset Ridge wines with

JoAnne Carlton and Vicki Johnston

The Carriage House is part of the Levee complex on 43rd Street

between Broadway and Main.

Not only did the Levee host the art show, but also a fun Kentucky Derby Party in the bar! 

The beautiful dark red brick walls were a perfect

background for our paintings. The house was built in the late 1800s

and is a perfect place to party...or have an art show!

Audrey and guests

Thanks to all of our guests who spent the afternoon with us.

The Somerset Ridge Painters will continue to paint, exhibit their paintings, and party.

I will continue to let you know when and where!

Here is a Somerset Ridge recipe for you.

Somerset Ridge Salmon

Four 6-ounce skinless , center-cut salmon fillets

1/4 cup fresh orange juice

Salt

4 tablespoons plus 2 teaspoons unsalted butter

1 garlic clove, minced

1 pound sliced cremini or oyster mushrooms

Freshly ground pepper

8 medium scallions , cut into 2-inch lengths

1/2 cup Somerset Ridge Vineyard Chardonnay Wine

1/2 cup fish stock

1/4 cup heavy cream

1. Preheat the broiler. Lay the salmon fillets in a baking dish and pour the orange juice over them. Season with salt; let stand for 5 minutes. Turn the fillets; let stand for 5 minutes longer.

2. Meanwhile, in a large skillet, melt 4 tablespoons of the butter. Add the garlic and cook over moderately high heat until fragrant. Add the mushrooms; season with salt and pepper. Cover and cook over moderately high heat, until the mushrooms have released their liquid, 5 minutes. Stir in the scallions and cook uncovered over high heat, stirring occasionally, until browned, 5 minutes. Add the wine; boil for 1 minute. Add the stock and cream and simmer for 3 minutes.

 Season with salt and pepper.

3. While the sauce simmers, transfer the salmon to a rimmed baking sheet, skinned side down. Top each fillet with 1/2 teaspoon of the remaining butter. Broil 5 inches from the heat for 5 minutes, without turning, until richly browned and just cooked.

Spoon the sauce on plates, set the salmon on top and serve.

Today is a day to eat on the run. The Somerset Ridge Painters are holding their Carriage House Art Show today from 3 to 7pm. The Carriage House is a darling house attached by patios and wrought iron enclosed breezeways, to The Levee, one of Kansas City’s oldest bars. I remember going there as early 1965 and it was fun. It is located on 43rd Street between Main and Broadway, just north of the Plaza. It should be a fun afternoon….the Kentucky Derby will be on all of the huge televisions, and following the Art show and the Derby, a great band is playing. Come on in and spend the day with us.... It is party time!

So, on the run food is always better if you fix it at home, rather than driving thru McDonald’s. The challenge is to make it delicious and FAST! I have a great love for grilled cheese sandwiches. My family holds an annual Grilled Cheese Contest and you would be amazed at the variety of delicious sandwiches we come up with. Here is a recipe for a fast lunch.

Chipotle Grilled Cheese


4 slices very good white or wheat bread
2 teaspoons pureed chipotle chiles (I buy a can, take it home and puree the whole thing. Keep it stored in refrigerator to use as you want to….like when you are eating on the run!)
5 ounces cheddar cheese, shredded or thinly sliced
1 ripe tomato, sliced
thinly sliced red onion
cilantro leaves coarsely chopped
soft butter
Spread each piece of bread with thin coating of pureed chiles, or more if you like your sandwich really hot. Cover bottom slice with layer of cheese, tomato and onion slices and as much cilantro as you like. Top with second slice of bread and butter it. Place sandwich, butter-side down, in cast-iron skillet. Spread top piece of bread with butter as well and cook sandwich slowly. When golden brown on bottom, turn it over and cook on the other side. Covering pan will help melt cheese by the time bread is crisped and golden. Eat right away with something very cold to drink. Maybe a glass of Somerset Ridge Buffalo White! If you are using a thick layer of chipotle, you might want a glass of milk with yours!
If you want it open face as in my photo, grill each slice of bread with the toppings, then pop it under the broiler for a few seconds...watch it, they burn quickly if your broiler is super hot.

See you at the Carriage House!

The last few weeks have been ART, ART, ART….but, right now I am in the mood for FOOD!

Years ago we used to go to Minnesota in the summer. My in-laws rented a fishing cabin on a lake for 6 weeks, and we would join them for a week. One of the perks of spending that time with my mother-in-law was walleye pike. She and Charlie would sit in the boat until lunchtime, and then return to the cabin with a boat load of crappie and walleye. While they were fishing, we would go in to town and buy fresh rye bread from a wonderful Swedish bakery. I will never forget the aromas in that bakery!

Anyway…lunchtime meant freshly caught and perfectly fried fish, sliced tomatoes and Swedish rye bread! I’ve been thinking about that fish a lot. Maybe it is the warm weather, maybe the talk about summer vacations, possibly the planning of the garden at the vineyard….whatever it is, I miss fried walleye!

Here is a recipe for a sandwich that I call Minnesota Dreamin’. Sure, you can skip the sauce and use mayo or tartar sauce, but you will be missing a great sauce!

Makes 2 servings.
2 4-oz pieces walleye pike
1 egg, beaten with
2 tablespoons buttermilk
vegetable oil for frying
3 tablespoons flour
3 tablespoons cornmeal
Creole seasoning
4 slices Swedish rye bread
2 dill pickle spears

CAMBRIDGE SAUCE:
1 hard-boiled egg
2 ounces anchovy fillets, rinsed and chopped
1 teaspoon crushed capers
1/2 teaspoon chopped chervil
1/2 teaspoon chopped tarragon
1/2 teaspoon chopped parsley
1/2 teaspoon chopped chives
1 teaspoon dijon mustard
1 teaspoon champagne vinegar
1 pinch cayenne pepper
1/2 cup olive oil
salt and pepper

Place the fish fillets in the egg and buttermilk mixture.

CAMBRIDGE SAUCE: In a small bowl combine egg, anchovy fillets, capers, chopped herbs, Dijon mustard, vinegar, cayenne, and salt and pepper. Stir and mash together thoroughly. Then gradually add the oil and incorporate completely. You should end up with a mayonnaise type consistency. Place vegetable oil in a deep saute pan to come no more than 1/3 up the side of the pan. Heat until a deep fat fry thermometer registers 350 degrees.

Meanwhile, in a shallow bowl combine the flour and cornmeal, and season with the Creole seasoning. Coat the fish fillets with the flour mixture. Carefully drop the fish fillets into the saute pan and fry until golden, about 8 minutes. Meanwhile, spread the bread slices with a generous coating of the Cambridge Sauce. Remove the fish from the pan and drain on paper towels. Place each piece on a slice of bread and top with another slice. Garnish with the pickles.

The fresh herbs in this recipe make the sauce fresh and delicious. I have a great new friend, Brenda, who lives not far from the vineyard. She lives in a wonderful old Victorian surrounded by her garden. Today, Brenda shared some of her herbs with me. Chives, parsley, oregano, fennel, even chocolate mint. As I left Brenda’s, I mentioned I had a great desire to have a Kahlua and Cream with her Chocolate Mint. Trust me…it was magnificent, but I hope you know it is not my drink of choice with the walleye sandwich ! No, for the sandwich, I would choose a Somerset Ridge white, probably Oktoberfest!



Hope you find some walleye soon!

This past weekend found me at the Prairiebrooke Gallery twice. The first time was Friday evening for the opening of a show featuring the paintings of Maria Johnson. I’ve written about Maria before. On January 30th of this year I wrote about the foods of her native Colombia, South America. Her name has appeared several times in my blog, in conjunction with the Somerset Ridge Painters and her participation in Somerset Ridge Vineyard’s Art in the Vines.

Maria’s current work, her El Dorado series, comes straight from her heart. It isn’t just the amazing history of her country, or the wonderful colors of the Caribbean coast, that make these paintings seem alive and vibrant; but rather, it is the spiritual approach Maria has taken to apply that history, her story, to her canvases. During the evening Maria spoke with great passion, sharing the history of the beautiful tribes of the Andes. 

"The El Dorado collection is a series of paintings that are inspired by my readings and studies of Latin American history and art history.

These pieces are inspired by the indigenous tribes of the Andes in the area of Colombia. Some are tribes from prehistoric times that still survive to this day. I am fascinated by their elaborate artifacts in gold and other metals. As I learned about these cultures (many have completely disappeared) I learned about the legend of El Dorado.

El Dorado treasure is believed, by many countries of the Americas, to be buried there. I understand why, with the amount of works in gold,  people of modern times would believe in this large treasure.

I am inpired by the indigenous tribes such as the Sinu, Tayronas, Muiscas, Calimas and more because of their talents to create such beautiful pieces of art. They used them for their spiritual believes and survival. I have met some of these people face to face...

They had their story and now I pass it on to you with my art..

Ok I just got emotional."

Her presence was a major part of the evening. Dressed in black, with incredible dark hair and eyes, and wearing one of the beautiful necklaces she has created, Maria carried herself throughout the evening with style and grace.

There were originally 11 pieces in the El Dorado collection. By Monday morning, only 4 remained! Maria has indeed strummed the heartstrings of Kansas City’s art collectors.

My second trip to Prairiebrooke Gallery was on Sunday. That afternoon, I was honored to be asked to assist Chef René Bollier of André’s Confiserie Suisse. Chef René, along with Jenny Vergara, of one of my favorite blogs, Making of a Foodie; Cindy and Dennis Reynolds of Somerset Ridge Vineyard and Winery; Kim Weinberger of Prairiebrooke Gallery worked together to bring Chocolate, Wine and Art to those fortunate people attending the event. There, surrounded by beautiful art, drinking delicious wine, Chef René presented his famous chocolates. As he presented each new chocolate, it was served with a perfectly paired wine.  My two favorites were his orange filled wafer thin chocolates paired with Dennis’ Ruby Red….SANGRIA! Next was the Somerset Ridge Tawny Port infused Chocolate Truffle, served with the Port! Need I say more? Well, I could mention the chocolate drizzled butter cookies, the milk chocolate covered almonds, the dark chocolate coated candied orange peel, the chocolate almond French macarons, the dark chocolate dessert cups filled with the chef's wonderful chocolate mousse....I could go on, but that would be too cruel!

As if working with René was not a big enough treat, I also got to sample his chocolates and drink wine while working! Not a bad job!

Chef Rene Bollier and I tried to move our wine glasses out of the photo. Didn't work!

To top it off, I watched two couples fall in love with 2 of Maria’s paintings and they bought them! What a weekend!

  The Somerset Ridge Painters

Present

The Carriage House Art Fair

Saturday, May 1st

3 to 7pm

16 W 43rd Street

Kansas City, Mo

In the Carriage House

Next door to The Levee

Appetizers and Somerset Ridge Wine will be served

Participating Artists:

Audrey Benskin

Vicki Johnston

Winnie Davis

JoAnne Carlton

&

Kay Tucker

Gangivecchio, Sicily

a painting by

Kay Tucker

Have you ever eaten a Parisian macaron? I had never had the pleasure until I was in Colmar, France back in 2002. There, in a beautiful little magasin de patisserie with sparkling glass display cases, rich dark wood paneling and shining brass railings,  we were seated at a little table with a crisp white tablecloth. Our coffee and tea were served in delicate teacups so thin you could see light shining through. Soft French music was playing in the background.

One by one, we gazed at the perfect French pastries in the cases. We made our choices and they were delivered to our table. It was at that moment I tasted my first macaron. It was one of those moments I will never forget, I had tasted heaven!

Although predominately a French confection, there has been much debate about its origins. Larousse Gastronomique cites the macaron as being created in 791 in a convent near Cormery. Some have traced its French debut back to the arrival of Catherine de' Medici’s Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II.

In the 1830s macarons were served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today was called the "Gerbet" or the "Paris macaron" and is the creation of Pierre Desfontaines of the French pâtisserie Ladurée, composed of two almond meringue disks filled with a layer of buttercream, jam, or ganache filling.

If you aren’t up to making your own, try Natasha's Mulberry & Mott in Leawood’s Mission Farms.

I hope you try making them, it is far more economical!

I order my almond flour from King Arthur Flour at http://www.kingarthurflour.com/

Here is my favorite recipe.

1/2 cup (3 to 4 large) egg whites, at room temperature
Food coloring (optional)
1/2 teaspoon pure vanilla extract
1 1/2 cups blanched almond meal or flour (5.3 ounces)
1 1/3 cups powdered sugar (5.3 ounces)
3/4 cup granulated sugar

Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.

Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.

Let macarons cool on sheets for 2 to 3 minutes, before transfering to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
Sandwich 2 same-size macarons with 1 teaspoon jam. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.

Variation:

You can flavor the macaron mixture before baking. My favorite is to add 1 tablespoon fresh raspberry puree, strained, in place of the vanilla, plus 3 to 4 drops dusty- rose gel-paste food coloring.

For chocolate, substitute 3 tablespoons unsweetened Dutch-process cocoa powder for 1/4 cup of the almond flour. Use chocolate ganache for the filling.

I must tell you using a pastry bag and tube to form the macarons takes a little practice. You do not want them shaped as a rosette, but rather, as fairly flat disks, all the same size. Practice makes perfect and it is so gratifying when you accomplish an entire baking sheet of perfectly formed and uniform macarons!

This last weekend was a big one at Somerset Ridge Vineyard. The new wine, Buffalo White, was released. The weather was outstanding and the hillside was covered with people enjoying the wine, box lunches, live jazz and warm sunshine. The tables on the veranda were occupied by relaxed souls with smiling faces.

The vineyard is looking green and healthy after the long snowy winter we had. I was there for a few hours yesterday, sort of "helping" Kyle plant new trees and shrubs around the winery. Six new clumps of river birch trees are now planted, hopefully where they will help absorb much of the water that trickles down the hillside toward the winery. River birch trees have root systems very much like a sponge, they love to have their “feet” wet! Kyle also planted some new evergreens. We have lost so many of the beautiful old pines due to the Pine Wilt, a rather generic sounding name for the disease that has hit the Midwest very hard. If you are wondering why your pines have turned brown, go to http://extension.missouri.edu/explorepdf/miscpubs/mx0858.pdf

We did indeed have “bud break” about 2 weeks ago, and already the leaves are growing, the vines are looking more alive and vibrant every day. When you visit the vineyard, make sure you take time to meander down the hillside. I find watching the growth progress throughout the spring and early summer is fascinating. I actually have a favorite vine, one of the original vines planted in April, 1998. I’ve watched it grow into a gnarly looking old vine, even though it will live for years to come. Each year it gives us more grapes, higher quality grapes. I love that vine!

On Mother’s Day weekend, May 8th and 9th, we will be celebrating Mom, but also the annual
Miami County Farm Tour. This is maybe our 6th year as far as I can figure, of being part of the tour. It is always successful with families enjoying all of the different farms. Agriculture is going strong in Miami County. To find out more about the farm tour, go to http://www.miamicountyks.org/ecodev_farmtour.html
In the meantime, mark your calendars for Saturday, June 12th. Somerset Ridge will be hosting 30 Kansas City area artists at the annual Art in the Vines. It is a wonderful day in the beautiful vineyard with fine art work hanging among the vines! Don’t miss it! I’ve seen some of the art work that will be there; you are in for a treat!

Another treat for you....have you noticed how inexpensive avocados are right now? Great bargain. Here is a recipe for you, Grilled Avocados. Cinco de Mayo is coming!
4 servings 

1 tablespoon olive oil
1 tablespoon lime juice
2 large ripe avocados, halved, seeded, and peeled (about 1 lb. total)
1/4 teaspoon kosher salt or 1/8 teaspoon salt
1/4 cup bottled picante sauce
1 ounce Monterey Jack or farmer cheese, shredded or crumbled (1/4 cup)
Snipped fresh cilantro
Salad greens (optional)
Bottled picante sauce (optional)
Dairy sour cream (optional)

Directions

1. Stir together olive oil and lime juice. Brush avocados all over with olive oil mixture. Sprinkle cut sides of avocados with salt.
2. For a charcoal grill, grill avocado halves, cut side down, on the rack of an uncovered grill directly over medium coals for 5 minutes or until browned. Turn avocado halves, cut side up. Fill centers of avocado halves with the 1/4 cup picante sauce and shredded cheese. Cover grill and grill about 5 minutes more or until cheese begins to melt. (For a gas grill, preheat grill. Reduce heat to medium. Place avocado halves on grill rack over heat. Cover and grill as above.)
3. Remove avocados from grill. Sprinkle tops of avocado halves with snipped cilantro. If desired, serve on a bed of salad greens with additional picante sauce and sour cream. Makes 4 servings.

 After a long boring winter, spring has me up and moving! I'm spending lots of time at the vineyard. I've been planting flowers, preparing for planting a large organic vegetable garden, and providing food when we have an event. We are making box lunches on weekends, and this last Saturday and Sunday, we had the veranda full of people enjoying the wine, the food and the beautiful weather!

This weekend is going to be special...Dennis has developed a new wine and we are releasing it on Saturday. It is Buffalo White, the perfect white wine for summertime!  Come out and join in the fun, we will be there!

If you come out Saturday afternoon, plan on going to Paola afterwards.  The 7 Somerset Ridge Painters will be participating in the Art Crawl from 5 to 9pm. We will be exhibiting our work at Molly's Table. It is a fun evening with Somerset Ridge wines and Molly's food....the art work is pretty special, too!

Now, here is a funny story....

It seems I have a dear friend or family member who feels I need to read a magazine called Women’s Health. I have received 3 issues in the last week and a half. I can guarantee you, I would not order this magazine for myself…. I am on the ugly side of 60; I have never thought of exercise as something I should try.


I remember back in 1988 or 89, my daughter was teaching a 6am aerobic class for the City of Overland Park. Cindy said to me “come on Mom, it will make you feel wonderful!” Then she followed up with “Just think, by 7am, the worst part of your day will be over!” I think I whined, pouted, possibly even begged for me to be “excused”, but there was simply no way Cindy would accept that. Next thing I knew, I was in sweats, headed to the Community Center for an Aerobics class. Good Grief, how do I get myself into these things?

Upon arrival, Cindy, in her cute little multi-colored spandex outfit and her little headset with microphone, told me (I was wearing a not-so-little and definitely not cute, baggy navy blue sweats) to take my borrowed workout pad to the back row. My immediate thought was “Thank God, no one will see me suffering!”

The music (not Glen Miller or Frank Sinatra) began making the gym walls throb with the beat. The 20 or so "fellow classmates" began following Cindy in their morning workout. They obviously had been there before.

I tried to hide behind a big guy so Cindy wouldn’t see me slacking off, but he kept moving back and forth, sideways, and I couldn’t move fast enough. I tried several of the “moves”, doing my best to keep up with the beat and the class. Oh my God, I couldn’t breathe! I kept looking at the big clock on the wall and what seemed like an hour and a half was in fact only 5 minutes. I considered throwing something at the clock, but it was covered with one of those wire cages. Finally, over the microphone, sent through the speakers, I heard my darling daughter say, “You’d better stop, Mom, lie down…and breathe!” Everyone in the class turned around and stared at me...I considered crying, but it passed. I coughed, gagged, sputtered...actually made quite a scene. Just as I was beginning to feel the spinning room slow down, there was that voice again...."Okay Mom, break is over!" I seem to remember saying something un-lady-like as I slowly pulled my painful body to a partially upright position. Only 45 minutes to go!

Sure enough, Cindy was right. By 7:00am, the worst part of my day was over, but for the next week, every muscle in my body screamed for mercy.

So, whoever sent me the magazine, I won't be taking up "spinning" or yoga, or any of the other forms of torture they suggest, but, Thank you, the recipes are great! In fact, one of my favorites from the latest issue is for Easy Affogato. I am a big fan of Kahlua!

Per serving:

½ tablespoon Kahlua

2 tablespoons hot espresso (or strong coffee)

½ cup frozen vanilla yogurt

Scoop frozen yogurt into a serving dish. Stir Kahlua into the espresso, then pour over the frozen yogurt. Serve immediately.

What a nice way to end the evening! Think I'll head into the kitchen......

   I am so proud!  Cindy and Dennis Reynolds chose one of my paintings for the next new label on  Somerset Ridge Vineyard wine. I have used this same painting as the top photograph on my blog for the last 6 or 7 months. Now, I am so excited to have  Vincent's Sunflowers on the 2009 Chardonel!
Please join us at the vineyard on Saturday, April 17th for the release of their new Chardonel and Somerset Ridge Buffalo White, two wines that will be perfect for the warmer weather that has finally decided to come to the midwest. It should be a fun day, so come on out and help me celebrate. The winery is open from 11am to 5pm.
Go to http://www.somersetridge.com/ for directions and a place to sign up for the newsletter that will keep you informed about all of the activities coming up. See you there!                                            

   Artist Series

Chardonel Released!

"The pear trees are in full bloom and we have beautiful Spring weather in the vineyard. What a perfect time to release our first Artist Series wine.

We are proud to unveil our 2009 Chardonel, with the original painting Vincent's Sunflowers gracing the label. This beautiful work of art was painted by our very own resident artist and chef Kay Tucker.

With such a beautiful label, we had to make sure the wine was something special. We think our 2009 Chardonel is the best we have ever produced. The long, cool growing season in 2009 resulted in white wines of great flavor and complexity.

Our Chardonel starts out with lots of rich tropical fruit flavors and ends with a great citrus & green apple finish. It's like a cross between an unoaked Chardonnay and Sauvignon Blanc. Just the thing for a warm Spring/Summer day!"

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

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

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

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

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

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

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

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

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

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

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

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

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

Pavlova

Meringue Shell:

4 large egg whites

1 cup superfine (castor) sugar

1 teaspoon white vinegar

1/2 tablespoon cornstarch

Topping:

1 cup heavy whipping cream

1 1/2 tablespoons granulated white sugar

1/2 teaspoon pure vanilla extract

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

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

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

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

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

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

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

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

Serves 6 to 8.

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

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

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

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

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

Now, it is time for cooking with honey!

Start your day off with Applesauce Breakfast Cake

1/2 cup butter, softened

1 cup honey

1 egg

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

1/4 teaspoon ground allspice

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

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

Serve Mexican Coffee with it!

4 cups hot espresso-style coffee

3/4 cup half-and-half

1/2 cup honey

2 tablespoons unsweetened cocoa

1 teaspoon ground cinnamon

Sweetened whipped cream
Chocolate shavings

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

For dinner….Grilled Pork Loin with Honey and Port

1 1/2 pounds boneless pork loin

2 tablespoons olive oil

1 tablespoon kosher salt

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

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

And for dessert…..Honey Ice Cream!

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

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

12th century olive oil mill

Gangivecchio

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

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

Photo by Rubber Slippers in Italy

http://rubbahslippahsinitaly.blogspot.com

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


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

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

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

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

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

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

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

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

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

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

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

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

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

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

It is such a perfect setting for romantic events!

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

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

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

•1 pound large shrimp, peeled, deveined and cooked

•2 plum tomatoes, seeded and diced

•1/4 cup diced red onion

•1/3 cup chopped fresh cilantro

•1/2 serrano chile, seeded and minced

•1 tablespoon chopped fresh parsley

•Juice of 1 lime

•1/4 cup olive oil

•Salt and freshly ground pepper

Instructions

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

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