The Dude
Guenther, The Dude, was a stud. He will be missed. We will forever cherish the memories we have of our guy who gave so much love every day.
mkmtLIVE | Comment (1)Little Lemon Miracles
Two cooks showed up at the table having made these “little miracles”. They were little pillows of lemony goodness with sweet, fresh strawberries and mint garnish. The presentation spectacular!
Feedback on the recipe is that it made 2 more servings than indicated and of course, strawberries were substituted for raspberries. I think that blueberries would be delicious with this too… or a mixed berry combo….
Little Lemon Cakes with Soft Cream
These little lemon miracles ( I mean cakes) create two layers of completely different textures when they bake. On the bottom: a spongy, soufflé-like cake layer. On the top: tart lemon curd. A dollop of softly whipped cream adds just the right sweetness and richness, while the raspberries add a gorgeous punch of color. I promise you will love these fun little cakes. A big hug to my best chef friend, Gary Dnako for inspiring this.
Melted Butter, as needed, for brushing
Granulated sugar, as needed, for dusting
5 tablespoons unsalted butter
6 tablespoons plus ¾ cup granulated sugar
5 large eggs, separated
Granted zest of 2 lemons
6 tablespoons all-purpose flour
1 ¼ cups whole milk
2/3 cup lemon juice, at room temperature
1 cup heavy cream, for topping
2 tablespoons confectioners’ sugar, for dusting
¼ teaspoon vanilla extract, for topping
Raspberries, for garnish (optional)
Brush 8 ramekins, 5 ounces each, with butter. Dust the inside of each of the ramekins with granulated sugar and tap out the excess. Set aside.
Preheat the oven to 325°F.
Cream the butter and the 6 tablespoons granulated sugar until light in color and texture, 1 to 2 minutes. Add the egg yolks, 1 at a time, beating well after each addition. Stir in the lemon zest and flour. Add the milk and lemon juice and mix thoroughly. In a separate bowl, whip the egg whites to soft peaks form. Add the remaining ¾ cup sugar. Continue to whip until stiff peaks form. Fold into the lemon mixture. Evenly divide the mixture among the prepared ramekins. Place the ramekins in a large baking pan and pour in boiling water to reach 1 inch up the sides. Bake until set, light brown, and skewer inserted into the center comes out clean, 30 minutes. Cool completely.
Whip the cream to soft peaks and add 1 tablespoon of the confectioners’ sugar and the vanilla.
To serve, unmold the individual cakes onto dessert plates. Top with the cream and dust with the remaining confectioners’ sugar. Garnish with raspberries and serve immediately.
Serves 8
TO DRINK: Late-harvest Riesling
Recipe by Joanne Weir, from Wine Country Cooking
mkmtCOOK | Comment (1)What is a Luxury Hotel in Kentucky
What does “luxury” really mean when used to describe a hotel? I just returned from Kentucky and had three very different hotel experiences which left me pondering this question.
The first place I stayed was the Gratz Park Inn. Located in the historic district of Lexington, this property touts itself as a “timeless, classic, luxury boutique inn.” It also calls itself an inn with a “pedigree.” 
I arrived late and was greeted by the convivial late night manager. Having gotten lost on the way there I had spoken with him more than once trying to navigate the one way streets that Maggie (the GPS) wasn’t able to figure out. By the time I arrived, it was like I was seeing a new friend. I checked in and ordered a Manhattan from the bar of the five-star Jonathan at Gratz Park Inn restaurant that is connected to the inn. I was in Kentucky and after a full day of travel it was time for some good old Kentucky bourbon.
The lobby lived up to the description on the website and in reviews and had a luxe, club feel with leather chairs and richly upholstered sofas. I imagined men in their khaki and seersucker suits and ladies in their sundresses and hats lounging and laughing over mint juleps throughout the decades. I felt the spirit of tradition and southern hospitality oozing from the walls and was looking forward to retiring to my room to be ensconced with the feeling of the south.
The elevator took me to my room on the second floor. I turned the key and walked in with high expectations. What I found was a tired and shabby space in need of repair and updating. The carpet was stained – thankfully I had my travel slippers so I didn’t have to put my feet on it. There were off-color patches of paint on the walls where touch ups had been done and some paint was chipped off. The 80’s wallpaper in the bathroom was peeling off, and the counter, sink, and fixtures were reminiscent of the 80’s laminate/ faux marble with gold specks and plastic and brass fixtures. The mirrors didn’t live up to my standard of clean either. In the bedroom, the armoire that held the television didn’t close all the way and the thermostat had a hole in the wall around it – apparently the patchwork and repainting had yet to be done – or was it even in the queue to be done? The desk chair was soiled with stains on the upholstery and most of the furniture – desk, chairs, dresser, had chips and dents on the legs. Parts of the ceiling were warped and moldy with paint bubbling and peeling. Finally, there was a jumble of all the electric cords in the corner – couldn’t someone have tied them neatly together or run them along the baseboard? The one redeeming feature – the king sized Tempur-Pedic bed, at least I had a good night sleep.
The second accommodation, also in Lexington, not downtown but in horse country, bordering Versailles (pronounced ver-SALES, go figure, I was corrected several times thanks to my college French), was a B&B – Swann’s Nest. I thought it would be interesting to try a B&B in the middle of the horse farms. Rosalie Swann, the proprietor was a gracious hostess and the grounds were gorgeous. I entered the gate key and drove down the long drive surrounded by Kentucky horse farmland on all sides. Swann’s Nest is a traditional red brick estate with stately white columns. This was the house that Rosalie and her husband built and raised their family in. Upon his death, she decided to turn it into a B&B. And B&B it is in all senses. I stayed in one of the front bedrooms that had an en suite bathroom. It was comfortable and homey. The public areas in the house are lovely and full of horse and Derby paraphernalia. Swann’s Nest gives one the feeling that they are a part of a Kentucky horse breeding family and Rosalie is full of stories and information about the business of horse racing and breeding. For really, it’s the breeding that is the focus in this land, more so than the racing, while that’s important, the real $$ is to be made in the business of horse sales. The only downside of Swann’s Nest that I was unaware of when booking – is that this is a smoking residence and while my room was upstairs I felt that there was serious second hand smoke going on to the extent that after two nights, all of my clothes smelled like I was the one who was the smoker not to mention my sore throat and allergies had kicked in full force! It is most unfortunate, for aside from this significant issue, Swann’s Nest is one of the most authentic B&B’s I’ve stayed in.
The third property, in Louisville was the Brown Hotel. This historic hotel in downtown Louisville known for its opulent two story lobby was the gem amongst the three. Upon check in I was upgraded to the club floor that had an extensive breakfast and afternoon cocktails each day. My room was spacious, comfortable, and well appointed. I moved right in and spent the last three nights content in luxury. The concierge in the club room anticipated and looked after my every need. While in Louisville, there were severe storms and a tornado warning. Between the weather and work, I had room service two out of the three nights. I loved how at the end of my order, the waiter said in a spirited voice “thanks for calling me!” This is a place that I would recommend and return to the next time I visit Louisville.
Over the course of the seven nights I was in Kentucky I had three very different hotel experiences. Looking back, I am glad that I experienced each of them and while there is one that I likely would not return to, one that if it were non-smoking, I would return to they helped shape my overall experience in Kentucky. It also reinforced the fact that when one travels, it is imperative to be open minded and flexible with accommodations, restaurants and activities. It is often when things don’t turn out as expected that a pleasant surprise or learning experience results. For me, the accommodations were secondary, it was the time spent in Kentucky with my Dad that was priceless.
Stay tuned for more about the bourbon trails, horse farms, and a few restaurants of Kentucky.
mkmtGO | Comment (0)Risotto with Lemon Shrimp
The tip that Joanne shares is true, both people who made the risotto used her technique and it was oh so creamy! This is the perfect spring dish. Enjoy with a little gem salad and crusty baguette!
Risotto with Lemon Shrimp
A dish of lemon, shrimp, and rice is an ancient food combination in a multitude of world cuisines, probably because it tastes so good. Making good risotto requires a little time and patience, and a bit of muscle. Making great risotto requires a little trick I’d love to share: Just when the risotto goes beyond the chalky stage, remove the pan from the heat, and in this case, add a ladleful of broth, a bit of butter, the cooked shrimp, lemon zest, lemon juice, and the Parmagiano, and let it sit, tightly covered, off the heat for 5 minutes. Give it a stir and you have the creamiest risotto. Perfetto!
1 ½ pounds medium-size shrimp, peeled, deveined, and shells removed
2 cups bottled clam juice
3 cups water
1 ¼ cup dry white wine, such as Sauvignon Blanc
¼ cup extra-virgin olive oil
1 medium size onion, chopped
2 cups Arborio, Vialone Nano, or Carnaroli rice
3 tablespoons lemon juice
2 tablespoons unsalted butter
¾ cup grated Parmagiano-Reggiano cheese
1 ½ teaspoons grated lemon zest
Salt and freshly ground pepper
Whole leaves of fresh flat-leaf parsley, for garnish
Place the shrimp shells, clam juice, water and ½ cup of the wine in a saucepan. Bring to a boil over high heat. Decrease the heat to low, cover, and simmer slowly for 15 minutes. Strain the shrimp stock and place in a saucepan on the back burner of the stove, adjusting the heat to maintain just below a simmer.
In a large heavy saucepan over medium-high heat, warm 2 tablespoons of the olive oil. Add the shrimp and cook until they curl slightly, about 2 minutes. Add ¼ cup of the wine and reduce by half. Remove the mixture from the pan and reserve.
Add the remaining 2 tablespoons olive oil to the pan. Add the onion and cook until soft, about 7 minutes. Add the rice and stir to coat the grains with oil, about 3 minutes. Add the remaining ½ cup of wine and 1 ½ tablespoons of the lemon juice and cook, stirring, until the liquid evaporates, about 1 minute. Add about 1 cup of warm shrimp stock, stirring the rice constantly. When most of the liquid has been absorbed, add another ladleful of stock and continue to cook until the rice is just beyond the chalky stage, 18 to 22 minutes. If you run out of stock, use hot water.
Remove the pan from the heat, add the shrimp, a ladleful of stock, the butter, half the Parmagiano, lemon zest and the remaining 1 ½ tablespoons lemon juice. Season to taste with salt and pepper. Cover and let stand for 5 minutes. Remove the cover and stir. Place in serving bowls, sprinkle with the remaining Parmagiano, garnish with parsley, and serve immediately.
Serves 6
To Drink: White Burgundy or Chablis
recipe from Joanne Weir Wine Country Cooking
mkmtCOOK | Comment (0)Crostini With Fennel Sausage
In the book, it says that this is the easiest recipe in the book and uses the fewest ingredients. It was also one of the best recipes in the book and was the first recipe we tried on the night we met. What a way to start! It took longer to cook than the recipe said and in the end, we ended up turning the broiler on to top it off. We also found it interesting that the sausage isn’t cooked before assembling. We decided that was a good thing as the fats and juices absorbed into the bread to make it even more flavorful. This recipe is going to be a staple in our appetizer repertoire!
1/2 pound hot Italian sausage, casings removed
5 ounces grated fontina or crumbled Robiola or Taleggio cheese
1 teaspoon fennel seed, coarsely ground
2 tablespoons chopped fresh flat-leaf parsley
Salt
12 slices rustic coarse-textured bread, cut into 2-3 inch serving pieces
Preheat oven to 350F
Crumble sausage into a bowl. Add the cheese, fennel seed, parsley, and salt to taste. Spread onto the bread, distributing evenly. Place in a single layer on a baking sheet. Bake in the oven until golden and crispy, 15 minutes.
Serves 6
To drink: Sangiovese
Lights On Little Circus Animals!!
Who didn’t love Mother’s Cookies growing up? I know in my house they were always a staple – especially the Animal Cookies. What’s not to love about their pink and white frosting covered in sprinkles in elephant, camel, lion and other circus animal shapes.
And then, last October, after 92 years in business, they disappeared – poof! like a circus act gone wrong. Actually more like bankruptcy… so the little lady with the bun could bake but apparently she grew tired of cooking the books…
Today marks their return, gracing the cookie aisle at your favorite grocery store once again! I know what I’m serving for dessert tonight!
Lights on Little Circus Animals!!
mkmtEAT, mkmtLIVE | Comment (0)Tapas: Sensational Small Plates from Spain
On the front burner of the MKMT cookbook club is Tapas Sensational Small Plates from Spain by Joyce Goldstein. Joyce is the first repeat author we have invited to the table. Last year, we cooked from Mediterranean Fresh and there has been no looking back. So, when her new book was released in April we thought we’d go Spanish for the night! Her son, master sommelier, Evan Goldstein has selected Spanish wines to pair with each recipe.
Here is a summary of qué cocina en la cocina…
An expert in Mediterranean cuisine, Joyce Goldstein brings the warmth of Spain across the Atlantic with this delightful array of tapas recipes. These treats are small, savory, and perfect for an evening in with friends. Whether reliving a delicious trip to a tapas bar in Spain or discovering these small-plate delights for the first time, readers will find Goldstein’s 60 recipes authentic, easy to make, and pleasing to the palate. Nothing could be a better accompaniment to a lingering glass of Catalonian wine than a few bites each of Fried Marcona Almonds, Chorizo Sausages Sautéed in Cider, and thin slices of Serrano Ham. With a short history detailing the origins of Spanish cooking, Tapas will have crowds of fans asking for más.
Viva las tapas!!
Join us by posting your recipes and comments. Buy Tapas from Chronicle Books
mkmtCOOK | Comment (0)