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!