Bleu Christmas

The Bleu Tomato in downtown DeSoto, Kansas

It's actually been anything but a Blue Christmas for me this year, but a bleu Christmas? Absolutely. I have been reading reviews, seeing Facebook comments and had numerous friends tell me I needed to try out this off-beat little restaurant in downtown DeSoto, Kansas. I had a great excuse to do so when having lunch with my friend Jeff who works about as close to it as you can get without working in DeSoto.

The restaurant is owned by Karen Mitchell who took her love of catering and evolved it into a sit down restaurant. Don't let the exterior (or interior for that matter) fool you though -- this isn't your down-home country (= fried) restaurant. After you maneuver past the Dollar General next door and inside, you will find a small and simple dining room, with a rotating artist featured.

My sandwich and salad combination

I immediately opted for a combination selection so that I could try at least two things. The Kill Creek Salad consisted of spring mix, roasted sweet bell peppers, fried goat cheese (OK, so there was something fried but it's light and delicate), ruby red grapefruit, all tossed in a bleu cheese vinaigrette. This was paired with the Griddled Salmon Sandwich served with herbed caper mayonnaise and fresh basil on a brioche roll. Isn't that just about the prettiest, most colorful plate of food you've seen in this dead of winter?

Jeff uses his best Vanna skills to present the dessert

Jeff was the professional here and I was the rookie, he having eaten at this restaurant a few times with co-workers. I followed shortly after Jeff as Kansas City IABC chapter president and can't help but smile when I think of all the good friends I've made through being active in that organization. And it always seems that when we get together we're either eating or drinking!

Warm Chocolate Phyllo Dough Brownie

I had to take a look at the dessert tray and to my delight, they had my all-time favorite dessert. I had pretty high expectations for this one as my favorite is served by the local PB&J restaurants. I was pleasantly surprised to find the dessert not only elegant, but the brownie contained three different kinds of chocolate and was richly flavorful. It has become my new favorite.

After checking out the menu online, I definitely have to make it back for dinner since it looks like a completely different experience. Reservations are recommended and they are only open Thursday, Friday and Saturday evenings (lunch served on weekdays only). So, if you're going to have to be bleu, I recommend you indulge in this little gem.

www.bleutomato.com

Tailgating Inside-Out

They aren't homemade, but are perfect for a tailgate

It took a while to put this blog post together because I felt like it was bad luck to post a story about tailgating for KU games when the boys lost. Three tailgates later and too bad - the post must go on.

Tailgating in the elements

When mother nature doesn't cooperate, just bring out the tent and improvise. I've found that the more thrown together the tailgate, the more fun. For this one the menu consisted of chips/salsa, pita chips and mascarpone cheese dip, chicken k-bobs and yummy desserts. It's always a smorgasbord when everyone contributes.

Future KU Band member?

No need to bring music, we're always serenaded by the KU band warming up, along with the chatter of other local gatherings. Leah is thinking she'll stick with a smaller instrument.

The K-Bobs before grilling

I firmly believe in having everything ready to go, so the cooking is to a minimum and the socializing rules. K-bobs make a perfect tailgate grilling food with two food groups in one!

Back home at the ranch

Tailgating at home for an away game is another story. This is when I like to bring out really savory and flavorful recipes and try them out on the gang. This was a chilly day, so I opted for homemade pizzas, chips/dip and yummy lobster cappuccino.

Lobster cappuccino served in what else - cappuccino cups

Thanks to Jasper Mirabile, I was able to make my first attempt at Lobster Cappuccino. How can lobster, cream and pancetta be bad? I knew it was a hit when there was complete silence for 10 minutes as people dug into the cups of soup.

Pizzas ready for the oven in lots of flavors!

You can't go wrong with pizzas in all shapes and sizes, from the basic cheese and spices for the kids to the grown up version with proscuitto, pine nuts, fresh oregano and fabulous Italian cheeses.

Thanks Jasper!

The team toasting Jasper as he helped supply the last minute ingredients I couldn't locate (and it's his recipe of course!)

The gang

Always shoot for a fun, flavorful and eclectic tailgate menu, but remember, in the end, it's really about the friends and tailgating fun.

Cooking Jasper Style

Cooking from Jasper's new cookbook at the CCKC

This was my best Jasper J. Mirabile, Jr. cooking class yet. It was timed with the release of his new cookbook - "Jasper's Kitchen Cookbook - Italian Recipes and Memories from Kansas City's Legendary Restaurant". The cookbook is wonderful. Not only does it include treasured family recipes, but also great stories about growing up and family. Jasper also brought along his mama, who helped in the kitchen and made their famous meatballs.

I think Italian cooking and Jasper's classes appeal to me because they are simple, full of tradition and include flavors that warm you from your head to your toes. My favorite part of the book is the chapter called "On the Cannoli Trail" (more on this later) and in it there is a story about Jasper learning to make granita from his relative Reno in Italy. It's not the recipe that is the secret, but what is in Reno's head, which is why I love to take cooking classes. Anyone can read a recipe on a sheet of paper and attempt to make it, but it's the special touches that truly make a dish remarkable.

Lobster Cappuccino

I always write down a few things that "stick" with me after a cooking class (which I will include in this entry). "Start and finish with something amazing", Jasper says. Well, there is nothing more amazing than this lobster soup. It was my favorite recipe from the class and very rich and filling. It is served in cappuccino cups and it's plenty. My goal is to make it, but first I have to locate lobster base.

Spinach and Gorgonzola Salad

I have several favorite salads that I've learned from Jasper....I think I still enjoy the holiday salad the best, but this one has fabulous flavor from the cheese. I could have been done eating after this course!

Cousin Marie's Baked Ziti

The best surprise for me in this dish was the sauce which included amazing sausage and mama's meatballs. Typically pork sausage is either sweet or hot - this one was both (they sell Jasper's sausage at Hen House). Also - you know how everyone hits a clove of garlic with the side of a knife to make it peel better (I know I do)? Well, by doing so, you lose all of the garlic juice/flavor. So, starting today, I'm stopping that habit! Also, when you put garlic in to saute, remove it from the heat almost at once and it will be perfect.

Pollo alla Frederico

Fall off the bone tender and FULL of flavor is the best way to describe this dish. This is where I officially decided that I was so full I had to stop eating every bite of everything. And they called this class a "tasting!" This is where I learned "mis san blas" (sure hope I spelled that right). It means to have everything ready when you're cooking so it pulls together with ease. It's definitely the way I like to cook so I can mingle with my guests.

Classic Sicilian Cannoli

This brings me back to that last chapter of the book. It is pure heaven and DO NOT read it when you're hungry! It's a story of Jasper's search for the "perfect" cannoli on a recent trip to Italy. But of course, he has to describe every single wonderful meal he has in between. I won't ruin the surprise of where he finds that Perfect 10 - you'll have to read the book to know that one.

Next stop: reservations at Jasper's at 7:00 tonight. When Derek told me he'd never been there I told him it was a sin, so off to experience more wonderful Italian delights!

Thanks Jasper for another great experience!

Sips and Soups

Some of the wines we tasted with soup

A trifecta for me is being able to try new wines, experiment with yummy food, and all in the company of friends, and I was pleased to do so this past weekend. An interesting challenge though - pairing wines with not only appetizers and desserts, but soups! The weather cooperated by being chilly and blustery - a perfect backdrop for warm, fall-inspired soups.

Our lovely hostess Deb started us off with an amazing selection of appetizers - cheeses, dips, and everything in between. The app that brought the most applause was the baked brie. If you haven't given it a try, check out the recipe - it's not as scary as it sounds (thank you Deb for sharing all of your recipes). http://allrecipes.com/Recipe/Brie-Cheese-Appetizer/Detail.aspx

A big thank you to my friend Dave Eckert who helped Deb and me select the wines for the evening. When I asked his professional opinion about how to learn more about pairing different foods (especially soups) and wines, his answer was equally professional -- "drink, drink and drink some more."

The wines we had with appetizers were:
Bracco Montepulciano d’ Abruzzo 2004 (Italy)
Morgon 2005 Red Beaujolais Wine (France)
Lindemans 2007 Sauvignon Blanc (South Africa)

Each soup was paired with wine, salad and bread

We tried four different soup/wine combinations (recipe links are attached):

Garden Veggie Cheese Soup paired with Bridlewood 2006 Viognier (Santa Ynez California): http://allrecipes.com/recipe/garden-veggie-cheese-soup/Detail.aspx

Ginger-Pumpkin Soup paired with Chateau St. Jean 2007 Riesling (Sonoma California): http://www.countryliving.com/recipefinder/ginger-pumpkin-soup-3268

Rosemary Corn Soup paired with Three Rivers Winery 2006 Merlot (Columbia Valley Washington): http://allrecipes.com/Recipe/Rosemary-Corn-Soup/Detail.aspx

Steak Soup paired with Rocca delle Macie 2005 Chianti Classico (Italy): http://allrecipes.com/Recipe/Kansas-City-Steak-Soup/Detail.aspx

All of the soups were delicious and paired nicely with the wines. When polled, the favorites of the group were the pumpkin soup (went really nicely with the slightly sweet Riesling) and the Viognier wine was a huge hit.

Sneaking in for a bite of sweets

Oh, but we weren't done yet. We finished the evening with two lovely cakes -- the coconut-topped oatmeal cake was the favorite (http://allrecipes.com/Recipe/Coconut-Topped-Oatmeal-Cake/Detail.aspx.

These were paired with two ports which the group were split down the middle on preference. I enjoyed the earthy notes of the tawny with our fall-themed meal.
Taylor Fladgate Fine Tawny Porto (Portugal)
Pedroncelli 2002 Vintage Port (Dry Creek Valley, California)

And after all the food and festivities, a few of us laughed off some calories with a game called Girls Night Out Table Topics. I will end this blog post here to protect the innocence of my friends.

I Try It Before You Buy It

Tray and press for the ravioli maker

I have not come to a good conclusion on whether technology adds to or detracts from cooking, but I'm always up for experimenting. Today I've decided to see if a ravioli maker with press helps or hinders the homemade ravioli making process. My version of "I try it before you buy it". The first problem is the words "easy to follow recipes and instructions on back of box". False. I never really understand from reading the directions -- which are embedded in the recipe -- what the purpose of the plastic tray is. Since the metal press has 1/2" legs, it doesn't seem you really need the plastic tray - all the press does is slide all over the plastic when you set it on top.

First layer of dough with filling

The first step is to place one layer of dough across the metal press, gently push the dough into the holes and fill it with whatever yummies you have decided on for the ravioli filling. Next, you lay a second sheet of dough over the top and begin rolling the two together until the zig zag edges of the metal press are showing. Peel off the excess dough.

Finished product before it's removed

I did two batches of this, and on the first I didn't flour the press heavily enough and it stuck (directions said to lightly flour - I would say you can't have enough). I also had the problem that some of the raviolis were overfilled and burst through the back side of the dough. That's easily corrected by knowing how much filling to place in them. Maybe that could be a purpose for the plastic tray?

Not the prettiest, but there is good stuff inside!

Because of the filling "splillage" I decided to let them sit for a bit in the refrigerator before cooking.

What was I worried about? They are beautiful!

I chose a Giada recipe for my first attempt, but decided to adapt it by adding toasted pine nuts. The filling consisted of whole milk ricotta, egg, shredded rotisserie chicken (which you can buy at any grocery store and then have leftovers for the week), grated Parmesan, basil leaves, and salt and pepper. I heavily salted the water before boiling and then tossed them with really good extra virgin olive oil (from my olive oil club), more basil leaves, lemon zest, toasted pine nuts, and salt and pepper. If you want the recipe, you can find it at the Food Network web site under Ravioli Caprese: http://www.foodnetwork.com/recipes/giada-de-laurentiis/ravioli-caprese-recipe/index.html

Simple but yummy

One thing I've learned during my cooking experimentation is to keep it simple - too much fancy takes away from the flavors. I paired the ravioli with good sourdough baguette (and great olive oil to dip it in), spinach lettuce with balsamic dressing and a 2006 Masi Masianco Pinot Grigio.

My guinea pig

A big shout out to Derek who is willing to try just about anything I make and always does it with a big smile on his face. Please excuse the obnoxious Florida Gator t-shirt.

So, the final conclusion? I'm not sure the pasta press is worth the effort. I suppose I could perfect it in time, but think the old fashioned way of placing filling on dough and folding it over and using a simple pasta press cutter might be the way to go. I have a couple of Jasper cooking classes coming up at the OP Culinary Center - I might have do a little shopping in their very fun store and invest in the simpler method. Good news is that they taste good no matter how long they take to make or what they look like. And the best news is there are leftovers. Yum!

Smellivision

Making focaccia bread, Italian style

While I was visiting the Salvo's in Piedmonte, Italy this summer, I was thrilled to take an Italian cooking class, although completely spoken in Italian (thanks Suzanne and Chris for the translation). We made the best focaccia bread with no utensils other than our hands. Much as I've tried to decipher the crazy "grams" recipe issue, I've had to create my own version here in the U.S. So, today, on this blustery fall day, what better opportunity to create bread SMELLIVISION right here in KC.

Rosemary focaccia bread KC style - BEFORE

I opted for measuring utensils and a bowl, and there is nothing better than baking bread on a cool and windy day. And the very best part is that it smells so amazing. My goal in life should be to figure out how to email smells. I couldn't stop with just one loaf though - made a couple more as thank you's and another for a sick friend (who could be sick after smelling fresh baked bread?) For this particular day, I chose rosemary from my herb garden (which, by the way, is struggling to survive now that the nights are so cool) and coarse salt.

Rosemary focaccia bread with grilled pork loin and asparagus - AFTER

I pulled out some of my best blended olive oil from Sonoma County and grilled the rest of the meal out of doors. One of my better decisions has been to join an olive oil club - you get the best olive oils and some amazing vinegars (the pomegranate and blood orange vinegars are my faves). I can now spend the rest of the evening enjoying the smells of my semi-Italian house. Let's hope my neighbors are doing the same.

A new craze - black garlic?

Speaking of smells, have any of you heard of black garlic? Apparently it's the hottest craze in gourmet food. After spending a month fermenting, the garlic finishes with a smooth texture and sweet taste. And the best news is that it leaves no garlic breath and has double the antioxidants of raw garlic and a natural cancer preventing compound. I will have to figure this one out.

Now, take a deep breath and relax!

Do I Look Like My Master?

Welcome to SPIN, a table for 3?

Our stomach's are growling!

Could I have a low fat latte please?


Wait, this event is for dogs, not horses!




Cheese pizza tug of war




Hand over the ice cream, now!

Not only did many of these pooches look eerily like the humans they brought, but we had an orchestrated barking choir. One would start and they would all join in - what a hoot.

This is the second year we've taken Butter - we'll be back next year by PUPular demand!

Ciao Bow Wow

Butter waiting for her gourmet dinner

Who says gourmet food is only for humans? Butter was treated to a three course dinner at SPIN Pizza on Wednesday, all benefiting Wayside Waifs. The menu was prepared by Chef Sarah from Three Dog Bakery and would make even your mouth water.

First Course

Cheese Fetchit Sticks

Second Course

Ciao Wow Cheese Pizza

Third Course

Cinnamon Honey Lickety Split

My favorite part of the evening was testing the theory that dogs look like their owners. Check out some of these pooches in the next post - there were quite a variety.

Cowtown Pizzeria

Welcome to the first blog for Cowtown Trattoria. This addition, what else, but Cowtown Pizzeria. SPIN Pizza has managed to recreate a true neapolitan pizza right here in Kansas City. The very best pizza I've had is about 30 km from Castello Banfi in the heart of Tuscany, but SPIN gives you something close and without the jet lag. It has selections of both red and white pizzas with a crispy and chewy Italian crust.

I tried out the new SPIN location near the plaza on Main last night with my friend Dave Eckert. It has a similar funky interior to the other SPIN locations. We split the quattro formaggio pizza and enjoyed a nice Tuscan wine while I picked his brain about food and wine in Kansas City. If you like the combination of travel, food and wine, check out Dave's show "Culinary Travels". It airs on Wealth TV, as well as the local PBS station on Saturday afternoons - his website is http://www.culinarytravels.com/.

SPIN has the marketing thing down cold too - a good website with weekly emails to SPIN members, reward program, weekly entertainment on the patio, and a community bike ride club that leaves and returns to SPIN on a regular basis. My favorite though - Pups on the Patio or Ciao Bow Wow (benefiting local animal shelters). Tomorrow, we're taking Butter for her own special food and ice cream, while us humans enjoy the real food. Last year there was a dog brawl, accompanied by a torrential downpour right after we left, so let's hope for a safer experience this year. And, for all you gluten watchers (including my nieces with Celiac disease), SPIN offers a gluten free pizza option for a nominal charge. I'll stick with the flour version as long as it will have me.

So, if you can't squeeze in a trip to Italy for pizza, try one at SPIN on for size. Although, I can attest to the fact that eating there too much can make it hard to squeeze into your clothes later.

Ciao!