Summer Mocktails (p 20) - Healthful Elements

JULY, 2008 • FREEKansas City’sguide to food,drink, placesand people.take itoutsideRefreshing Mocktails • Cantaloupe SalsaHomemade Ice CreamJuly, 2008 1

2 July, 2008

July, 2008 3

CONTENTSON THE COVERHomegrown peaches should arrive at your local farmers marketin July. Check our Chef’s Table column for Mark Alan’sPeachy Keen Georgia Grilled GrouperWell-BalancedEat Sweet15Try Jill’s refreshing and healthycocktail alternatives18Discover great ways to customizeyour homemade ice cream67891011121313141516CHEESE WIZLOCALLY GROWNASK THE EXPERTCOOK’S BOOKSCATEREDEAT SWEETPROFILEUNCORKEDWELL SEASONEDLIQUID LANGUAGETABLE HOPPINGREADER RECIPE1718192021222324252627TIDBITSCHEF’S TABLEHOW TOWELL BALANCEDCOOKING FROM THE HEARTIN THE DETAILSSPIRITED ADVISORROLLING PRAIRIE RECIPEHOP TALKCOLANDER OF EVENTSLAST CALLupcoming...Time for Tomatoes!• Reader Recipe: Tomatillo Salsa• Heirloom Varieties• Nancy O’Connor’s Great GazpachoPlus look for articles from our regularcontributing writers. Pick up tastebudat your favorite location and if you don’tsee it, ask for it!Find recent favorites and online exclusives at www.tastebudmagazine.com4 July, 2008

EDITOR’S LETTERWith July comes two quintessential summertime foods: corn andtomatoes. It also officially starts the time of year when meals atour house stop following any kind of logical recommended diet.When corn comes in, that’s all we eat for dinner –maybe we add bread andbutter but not much more - just heaping plates of corn on the cob. Whentomatoes arrive we eat them 3 meals a day: tomatoes with eggs for breakfast,sliced tomatoes for lunch, tomatoes, basil and mozzarella over hot pasta fordinner. One beauty of this farm-fresh, locally grown, seasonal produceis that preparing it virtually requires no thought and is truly a lazy cook’sdream – shuck it, drop it in boiling water, serve it with a little butter andmaybe a dash of salt. Serving a great tomato just requires a good knife anda plate. Eating this way is a tribute to languid summer days that makes meglad I live where I do.One advantage of living in Kansas City is the nearly immediate accessto food grown in our area. You may have a pot of cherry tomatoes growingon your patio right now but if not you can find any number of convenientfarmers markets where you can get some that were grown nearby and pickedearlier in the day. This is especially relevant now that food prices haveincreased so dramatically. Will we always be able to afford produce that gets trucked to us when diesel fuel rises to$5 - $6 per gallon, especially considering that the average grocery store’s produce travels nearly 1,500 miles from farmto plate? Factor in inferior taste, lost local revenue, the negative environmental impact and that produce becomeseven less desirable. I know local farmers are spending more to operate their businesses today than they did a yearago and I expect to pay more for their produce this season. But buying peppers from Douglas County or Rich Hill,Missouri instead of California makes a whole lot more sense to me.The close proximity of great summer foods also reminds me of the role agriculture plays in our collective identity.My family’s been in Kansas for 150 years and I certainly don’t have to reach very far up in my family tree to find afarmer. Farming sustained our family for generations; all of my grandparents grew up on farms and I suspect manyof you have similar family histories. Making sure we keep a connection to our food roots by supporting and helpingto sustain local farms is critical. I never want to take local access to fresh produce for granted; it’s a luxury manyAmericans have to work harder to get.These terrific seasonal foods are the perfect accompaniment to hot sweaty parties on the patio. Add some icecold beer (like the ones Jason suggests in Liquid Language), turn up KCUR’s Fish Fry, heat up the grill (find a greatrecipe from the BBQ Queens new book that Maureen reviews), and whip up some of the great recipes found in thismonth’s issue. Heather covers the details of hosting an easy patio party in her column this month. You will fall inlove with her fruity/slushy/highly alcoholic cocktail. At our recent mother-daughter book club gathering I served anon-alcoholic version to the girls while the moms polished off a pitcher of the adult version. Trust me, you’ll slideright off your wrought iron chairs if you’re not careful.This month I hope you enjoy the fruits of our bountiful local farms and that you find inspiration on our pages!Don’t miss a single issueHave tastebud delivered straight to your home or office.One year (12 month) mailing cost is $24.00.NameAddressCity, StateZip codeEmailSend your check to:tastebud magazineattn: subscriptionsPO Box 8123Prairie Village, KS 66208Volume 3, Issue 4 | July, 2008Editor: Jennifer RoePublisher: Gordon RoeDesign: Joseph Wilperwww.wilper.comCover Photography: Sara Farrarwww.sarafarrarphotography.comtastebud magazine is publishedtwelve times per year. Subscriptionsare available. The contents of eachissue are protected by copyrightlaw. tastebud is a trademark ofGoRoe Works, Inc. Reproductionof any portion is prohibited withoutexpressed permission. tastebudmagazine can be contacted at:PO Box 8123Prairie Village, KS 66208ph. 913.341.9993or by email at:info@tastebudmagazine.com.CONTRIBUTORSM & S GrillDiana EndicottGood Natured Family FarmsPatty Santee • Santee Floral DesignMaureen FitzsimmonsNichole Burnett • JoCo ExtensionGreater Kansas City Chefs’ AssociationAlan Hagedorn• Royal LiquorsMichael KricsfeldLon Lane’s Inspired OccasionsNancy O’ConnorThe Better Cheddar StaffJill McLaughlinMark Alan MollentineThe Governor’s Meeting HouseJason Burton • The RoasteriePenny SelleJoAnn JonesJenny VergaraVirginia LopezNeil SalkindHeather CoonesChris StengerErin ReynoldsJuly, 2008 5

THE CHEESE WIZVinegar & OilTake Kelly’s advice to spiff up an ordinary saladwith flavorful vinegar, oils, and cheese.Summertime, and thelivin’ is easy. Fish arejumpin’ and the cottonis high.’ There are many soundsof summer, for many of us itmay be a special song, as in mycase, I always has associated thissong of Gershwin with long,hot summer days. For othersit might be the music of TheBeach Boys or songs of Seals &Croft—Summer Breeze comesto mind. Whatever your choice,we certainly take the summermonths at a different speed. Thedays are longer and the colorsreflect the intensity of the heat,this is especially noted by theshades of the seasonal fruitsand vegetables. The raspberries,strawberries and blueberries areall bursting with color- alongwith tomatoes and peppersblushing in all their glory.Many people cringe at the ideaof a steady diet of salads duringthe summer. I can remember myfather saying that he got awfullytired of lettuce and feared thathis nose would start to twitchany day. But there is really so muchmore to salads than just lettuce. Onecan be very inventive when it comesto salad creations. There is a myriad ofwonderful ingredients in our stores toinspire you and you can custom tailoryour dressings with various balsamicvinegars and olive oils.I know that as the weather heatsup I want to spend less time in thekitchen and the oven is considered offlimits. One of my favorite balsamicvinegars is from Villa Manodori. Itstates on the box that this artisanalvinegar is a labor of love for Massimobottura, chef at Osteria Franesnana inModena. Italy. This syrupy balsamicwith it’s lush burgundy color andheady aroma is perfect for glazingpork or chicken. This heavenlyliquid makes for a delicious dessertalternative; anoint fresh berries andsprinkle with powdered sugar.Another way to enjoy thissumptuous nectar is to pair it withPecorino Gran Cru. This cheese isa combination of three elements: therichness of Sardinian sheep’s milkusing a production method basedon the Parmigiano method and 20months of aging. This is a sweet andwell-balanced cheese that caries abouquet of milk foam- a rare featurein mature cheeses. This is perfectcheese to dip into a small pool ofbalsamic after dinner.One of my favorite ways to enjoyMozzarella is in the form of a caprezzesalad. We carry Paula Lambert’s TexasMozzarella; plain or smoked andeither one is delicious when dressedwith a rich olive oil, salt and pepperand fresh basil. Not only does thissalad look luscious but also it really isthe perfect summer salad to take for apicnic, as there isn’t any mayonnaise.Just keep on the top layer of a coolerand nibble away.The legend surrounding howmozzarella was first made is that thecheese curds accidentally fell into apail of hot water in a cheese factorynear Naples and shortly after the firstpizza was made. What distinguishesa superior fresh mozzarella from therest is the taste. The cheese shouldtaste fresh and reminiscent of milkand there should be a hint of sourness,but very mild. If it tastes tootart or sour the cheese has lostits prime. The color shouldbe white however it variesseasonally due to the cow’s diet.The perfect olive oil is fromNew Zealand, Moutere Grove.This olive oil is produced ona tiny organic farm. MoutereValley is an area that is knownfor the fine quality of the fruitsand vegetables. The uniqueclimate and clay soils produceoils with flavor layers. The olivesare taken from the trees andpressed on the estate within afew hours of picking. The tasteis rich, and mellow and fruitywith a long finish that starts outpeppery and finishes slightlysweet. This olive oil is perfecton marinated tuna, roastedvegetables and aged cheeses.Also as a healthy alternative, useon baked potatoes instead ofbutter or sour cream.Enjoy your summer diningand remember that there aremany delicious ways of dressingup even the simplest of salads,grilled veggies and berries.Don’t be afraid to experiment withnew olive oils and balsamic vinegars.As always, we look forward to seeingyou in our store this summer!Kelly Gibbens can be found at TheBetter Cheddar on the Plaza at 604W. 48th Street. Also visit the PrairieVillage location at 71st & MissionRoad. Check www.thebettercheddar.com for new product information andupcoming events.6 July, 2008

LOCALLY GROWNMonarch WatchThis year when you plant your local garden,don’t forget your Pollination Station.As the seasons change andthe days grow longer it hascome time once again forthe Monarch butterflies to begintheir migration northward. Monarchbutterflies are not only beautiful theyare also important to our crops andflowers. Good Natured Family Farmsthink we should provide a smallhelping hand for all of the good thatthe Monarch does for us. It is veryimportant for the Monarch’s survivalto have plenty of Milkweed, food,and water available for them to feedand lay their eggs.We have been working handin-handwith Hen House Marketsand MonarchWatch.org to promoteeducation and the establishment ofMonarch Gardens which consist ofMilkweeds, water, and food. One of themost enjoyable things about working onthis project has been the opportunity towork presenting educational programsto school children.In May we had the opportunityto work with children at St. CharlesBorromeo School in Oak View,Missouri. The class was full of spiritand curiosity as would be expected outof sixteen 3 to 5 year olds. We wouldlike to thank Mrs. Peggy Malapontifor inviting us into her classroom.The day began with presentationson healthy eating and proper nutritionby Jennifer Egeland the nutritionistfor Balls Foods Stores. Also, Jeff Adaira bison producer for Good NaturedFamily Farms entertained the childrenwith information about “buffalo.” Allof this and the kids got healthy GoodNatured Family Farms snacks.After the kids returned fromgym class we reconvened outside tobegin on the butterfly garden. Thechildren, so attentive, listened asLou Malaponti director of produceand floral operations for Hen HouseMarkets explained the importance ofthe Monarch Butterfly Garden andhow it would benefit and grow theMonarch population.The festivities began with getting ourhands a little dirty by digging 6 holesto plant our Milkweeds. We set theplants in the fresh holes, back filled,and then it was time to give themtheir first watering. All of the kidswanted to participate! We ended uphaving to let them all to hold on tothe hose so they could all feel like theywere helping. Once we had the flowerswatered we filled our Monarch bath sothat they would have plenty of waterto drink on the trip north. Next weneed to provide some sustenance forour Monarch friends. The childrenbegan peeling Oranges and placed thepieces on a dish in the garden.Once we had all the neededcomponents for a proper Monarchgarden it was time for the ribboncutting ceremony. The childrengathered around the edge of thegarden holding a yellow ribbon. Oneof the teachers was nominated asthe ribbon cutter, and the childrencheered as the garden was officiallyopened for business.This was an incredibly fun day forall who participated. I smile when Ithink that these children just startingout will be able to watch their gardenmature and grow every year whenthey return to school.If you would like to start your ownMonarch Garden please visit yourneighborhood Hen House Marketand also visit MonarchWatch.org onthe web.Diana Endicott, Farm to MarketCoordinator, started Good NaturedFamily Farms with her husband, Gary,in 1995. She began selling tomatoes anddiscovered how difficult it was for smallfamily farms to find markets. As a result,she set out to organize small familyfarmers and market their productsunder the Good Natured Family Farmsbrand. GNFF products can be found atarea Hen House Markets.July, 2008 7

ASK THE EXPERTthey are nutritionally equivalent to their unpasteurized counterparts.Even when using pasteurized products, FDA and the U.S. Department ofAgriculture (USDA) still advise consumers to start with a cooked base for optimalsafety, especially if serving people at high risk. Additionally, you should ensurethat the dairy ingredients you use in homemade ice cream, such as milk andcream, are pasteurized.Can I buy flour and store it in my freezer?Yes, white flour can be stored in the freezer indefinitely and wheat flour canbe stored up to 12 months in the freezer.Flour should be stored in a cool, dry place in an airtight container to preservethe moisture content. Exposure to low or high humidity will affect the flour’smoisture content and may influence the outcome of a recipe. Wheat flour willhold well for one to three months and white flour up to 12 months. The groundwheat germ in whole-wheat flour contains oil that can become rancid at roomtemperature. Both flours can also be stored in the refrigerator. This lengthensyour storage time for wheat flour to six months and white for two years.As a general rule, if measuring flour from refrigerated or frozen flour, allowyour measured portion to come to room temperature before using it in bakedgoods. Remove the flour for your recipe a few hours before use, so it doesn’t affectthe action of other ingredients such as baking powder or yeast.What’s the best way to wash the produce I buy at thefarmers’ markets?It’s great that you are purchasing your produce locally but still know youshould be concerned about the potential risks also. The health benefits offruits and vegetables clearly outweigh the risks, but you still need to takesome safety precautions.First, you should purchase produce that is not bruised or damaged as theinside of the item has potentially been contaminated. You should store producein a clean refrigerator at or below 40F except bananas and potatoes. Rinsingbefore storing can cause mold growth and increase the speed of spoilage.Before you begin to prepare your produce for consumption, you should washyour hands with hot soapy water for 20 seconds, wash the sink with hot soapywater, and rinse with a bleach solution of one teaspoon of bleach to one quart ofwater. Keep raw meat separate from ready-to-eat foods. Wash hands, countersand utensils with hot soapy water after they touch raw meat.Rinse all fruits and vegetables even those that are organically grown or thoseof which you aren’t going to eat the rind or skin. Rinsing produce is 90 – 99percent effective. Keep the produce under the water for 20 seconds but don’tsoak it. Soaking can lead to cross-contamination.Use a scrubbing brush on produce with tough, creviced surfaces. However, donot use the same brush on both produce and dirty dishes. Toss the scrubber in thedishwasher to clean and sanitize it. Easily bruised items require only rubbing byhand. Remove the outer leaves of lettuce and cabbage before washing.The FDA now recommends you rinse produce even if the package statesit has been washed. You should notice that I didn’t use the word ‘wash’; youwant to rinse your produce. This is because washing implies using soap andsoap isn’t necessary and could make you sick. Special produce washes aren’tnecessary either. Research shows they aren’t any more effective than rinsingand, therefore, aren’t worth the money. If you must have something to put on,make your own with lemon juice, baking soda and water.I know it is dangerous to use uncooked eggs in my homemadeice cream recipe but I really want to use my mother’s recipebecause it tastes so good. Is there any way I can do this safely?According to the U.S. Food and Drug Administration (FDA) you can still enjoyhomemade ice cream without the risk of Salmonella infection by substitutinga pasteurized egg product, egg substitute, or pasteurized shell eggs for the raweggs in your favorite recipe. Egg products are eggs that have been removed fromtheir shells and pasteurized. They may be liquid, frozen, or dried whole eggs,whites, yolks, or blends of egg and other ingredients. Egg products are not widelyavailable at retail; they are predominantly used in institutional food service. Eggsubstitutes, which may be liquid or frozen, contain only the white of the egg,the part that doesn’t have fat and cholesterol, and are readily available at mostsupermarkets. Pasteurized shell eggs are also available from a growing number ofretailers; you’ll find them located next to the regular shell eggs. These eggs lookand taste just like regular shell eggs, though the white may be slightly cloudy, and8 July, 2008Nichole Burnett, MS, RD, LD is the Family and Consumer Sciences Agent atthe KSU Research & Extension, Johnson County Office. You can send Nicholeyour questions at Nichole.Burnett@jocogov.org.Frozen Custard IceCream (makes 1-1/2 to 2 quarts)6 eggs2 cups milk3/4 cup sugar1/4 teaspoon salt2 cups whipping cream1 tablespoon vanillacrushed ice (if required by manufacturer for your ice cream freezer)rock salt (if required by manufacturer for your ice cream freezer)In medium saucepan, beat together eggs, milk, sugar and salt. Cookover low heat, stirring constantly, until mixture is thick enough to coata metal spoon with a thin film and reaches at least 160°F.Cool quickly by setting pan in ice or cold water and stirring for a fewminutes.Cover and refrigerate until thoroughly chilled, at least one hour.When ready to freeze, pour chilled custard, whipping cream andvanilla into 1-gallon ice cream freezer can. Freeze according tomanufacturer’s directions using six parts ice to one part rock salt.Transfer to freezer containers and freeze until firm.VARIATIONSBanana Nut: Reduce vanilla to 1-1/2 teaspoons. Cook and cool asabove. Stir three large ripe bananas, mashed and 1/2 cup choppedtoasted pecans into custard mixture. Freeze as above.Cherry: Reduce vanilla to 1 teaspoon. Add 2 tablespoons almondextract. Cook and cool as above. Partially freeze. Add 2 poundspitted pureed dark sweet fresh cherries OR one can (16 to 17 oz.)pitted dark sweet cherries, drained and chopped. Complete freezing.Chocolate: Add three squares (1 oz. each) unsweetened chocolate toegg mixture. Cook, cool and freeze as above.Strawberry: Omit vanilla. Cook and cool as above. Partially freeze.Add 2 cups sweetened, crushed fresh strawberries. Complete freezing.Recipe courtesy of American Egg Board at www.aeb.org

COOK’S BOOKSBBQ Bash: The Be-All, End-All PartyGuide, from Barefoot to Black TieMaureen recommends another great BBQ guidefrom local faves, the BBQ Queens.Grilled Prosciutto-Wrapped Asparagus withFig Balsamic Vinegar and Shaved ParmesanMakes 6 to 8 servings2 pounds fresh asparagus, ends trimmed4 ounces prosciutto, cut lengthwise into 2-inch piecesOlive oilFig balsamic vinegar for drizzlingShaved Parmesan cheese for garnishOh how I envy those who havebackyard patios or deckssuitable for entertaining asnothing can be more relaxing thanchilling in a lawn chair, chatting withfriends and family over and beer anda burger. Anyone can barbeque orcook on the grill, but if you have spaceto gather, the backyard party can beeasy and fun. This month’s selection,BBQ Bash – The Be-All, End-AllParty Guide, from Barefoot to BlackTie, is a collection of recipes andtips to enhance any backyard partyor barbeque. Written by local granddames of BBQ, Karen Adler andJudith Fertig, BBQ Bash can quicklybecome a great addition to anyone’scookbook collection.With creative recipes and somesimple entertaining tips, BBQ Bashincorporates everything from partylayout and drinks, to menu planningand recipes. These BBQ Queens, asthey call themselves, have compileda great combination of recipes andmenus to assist with your bash. Oneof the greatest features of BBQ Bash isthe addition to almost every recipe ofways to “Change It Up”. What a greatway to save recipe space but allowfor creativity and individuality in arecipe. Some of the recipes includedrink companions, ways to “Deck ItOut” and “Take It Easy.” One rarelyfines such recipe enhancements inmost cookbooks but it is a refreshingaddition. You will find tips for settingthe scene, music and menus for partythemes like “A Martini Party,” “AnAutumn Dinner in Tuscany,” “A CozyDinner a Deux,” “A Spanish TapasParty,” “A Barefoot Summer PoolsideBash” and “A Black Tie Barbecue.”Most of the recipes are differentfrom your usual barbeque fare butAdler and Fertig include some basicsof grilling and smoking as well asstir-grilling, planking, skewering androtisserie cooking. Simply writtenand illustrated, this 2008 publicationis hot off the grill. So next time youa planning an outdoor get together,check out BBQ Bash to make yourparty delicious, fun, and easy.Maureen Fitzsimmons is an avidcookbook collector with a keen interestfor food and cooking. She brings aclassic as well as fresh interest in today’suseful cookbooks. A pharmacist by trade,Maureen utilizes the science and alchemyof ingredients in her cooking as well asthe enjoyment of seasonal foods. You cancontact her at reenfitz@gmail.com.Prepare a medium-hot fire in your grill.Wrap each asparagus spear with a slice of prosciutto. Drizzlespears with olive oil to lightly coatPlace the spears perpendicular to the grill rack. Grill, turning often,until the asparagus is crisp-tender and the prosciutto has blistered,8-10 minutes. Set the asparagus on a serving platter and splashwith fig balsamic vinegar. Sprinkle with shaved Parmesan. Servehot or at room temperature.Join BBQ Bash authors Karen Adler and Judith Fertig for theirTuesday cooking classes at A Thyme for Everything in downtownLee’s Summit.Call the shop at (816)554-3755 or email Thymes2@sbcglobal.netto sign up.The Seasonal Cook - Seasonal Summer GrillingJuly 15 – Tues. Cooking Class 6:00 p.m. - 9:00 p.m.Karen Adler, BBQ QueenLet’s have a summer taste sensation! We’ll begin with wood-grilledbruschetta with tomato fondue and fresh herb butter. Our entree isa smoked paprika sprinkled sirloin with a rustic olive salsa. The restof the menu builds around the bounty of the summer garden: tomatoes,green beans, corn, and wine splashed fruit for dessert.Wood-Grilled Country Bread with Smoky Tomato Fondue for Summerand Fresh Garlic Herb Butter, Smoked Spanish Paprika SirloinSteak with Rustic Olive Salsa, Green Bean, Tomato, and GoatCheese Salad with Lemon-Pesto DressingHeirloom Tomato Bowl with Fresh Corn and Feta, and Wine-Splashed Summer Fruit.$45.00 per personLazing at the LakeJuly 29 - Tues. Cooking Class 6:00 p.m. - 9:00 p.m.Judith Fertig, BBQ QueenImagine a lazy afternoon at the lake with us as Judith shows wonderfuland easy foods for us to make. Wood-Grilled Country Breadwith Farmer’s Market Toppings, Barbecued Pork Butt with DoctoredUp BBQ Sauce, Summer Salad with Work of Art Vinaigrette andSmoked Goat Cheese, Bumbleberry Crumble with Ice Cream.$45.00 per personJuly, 2008 9

CATEREDOutdoor EatingMichael reminds us that with the hot, humid Julyweather finally upon us, there are plenty of waysto cool off outside.watermelon can best be appreciated.Watermelons go very well withjicama, mint, olive oil, or arugula.A splash of acid like lemon juice orbalsamic vinegar will go a long way inhighlighting the flavors of the salad.Pair a watermelon salad with seafoodlike grilled shrimp, seared scallops, ora mixed seafood salad.Finally, for desserts, nothing beatsa fresh fruit at its peak ripeness.Watermelons and cucumbers reallydo not grill well or go well in bakeditems, but they can be made intosome stellar ice creams. Pair yourfruits with sauces like a coconut limecrème fraiche or a rum-caramel sauce.A mint or lavender honey would begood, too.As with any event, the mostimportant thing is to have fun.Experiment with different flavorpairings, and move forward withthe ones you think are best. If youdon’t think you can do it, don’t do it!Either choose something simpler, orhire a caterer to help you out. Butregardless, HAVE FUN!Michael Kricsfeld is an event planner anddesigner with Lon Lane’s Inspired Occasions,a full-service custom caterer located inthe Brookside neighborhood. He can bereached at 816-444-8372 or by email atMichael@inspiredoccasionskc.comCold, refreshing foods like icecream or an ice cold beveragetaste so much better after along afternoon in the sun. Personally,I think cucumbers and watermelonsare the perfect summer food! Becauseof their high water content, they arecrisp, refreshing, and the best thing toadd to your favorite dish.A couple years ago I first heard ofcucumber-infused vodka. Initially,I was intrigued, but after tasting it,I became its biggest fan! It is easyto make – just peel and slice someseedless cucumbers and let them sitin the vodka for a couple of days.The result is a refreshing vodka thatwill produce the best martini orbloody mary you have ever tasted.It’s so mild it can be enjoyed just onthe rocks. If you do not have thepatience to wait a couple of daysto enjoy an infused flavor in yourdrinks, try muddling your favoritefruit or herb into your drink.When mojitos how became populara couple years ago, the cocktail worldrealized the benefit of muddling foodsinto drinks. Adding cucumber orwatermelon to your mojito or freshbasil to your lemonade will make aworld of difference. Pair your favorite10 July, 2008herb with your favorite fruit andexperiment. Mint goes great withwatermelon, lemon, and blueberries.The added benefit of the fresh flavorand texture to the cocktail will makeit one of your instant favorites.Beyond cocktails, cucumbers andwatermelons make great bases forrefreshing summer salads. One of theeasiest to make is a marinated cucumbersalad. Fill a pint glass 1/3 full of sugar,add vinegar to cover the sugar (I preferrice wine vinegar), and fill the rest ofthe glass with water. Pour over slicedcucumbers with bell peppers, redonion, cilantro, and a few red pepperflakes, and you have an incredibly easy,delicious salad. This can be served asa first course or as garnish to an entréelike grilled fish.Instead of slicing cucumbers intraditional rounds, try slicing themlength-wise and then cutting theminto “cucumber noodles.” This makesan incredible side dish. Sautee the“noodles” in butter with some mint,salt, pepper, lemon juice, and lemonzest for 1 minute, until just heatedthrough. You will be shocked thatcucumbers are so versatile.Watermelon salads are best servedwhen very cold and the crispness of the

Eat SweetIce CreamIce cream is the perfect sweet ending to anyoutdoor gathering.blueberries, blackberries, raspberries,or strawberries will work. Warm themover medium heat with a little bit ofsugar (to taste). Warm the berriesthrough-just until they begin to burstand thicken slightly. Squeeze a littlebit of lemon in to brighten the flavor.If you love chocolate, whisk in ½cup good quality unsweetened cocoapowder into the warming creammixture. Or make a chocolate sauce.Warm 6 oz of cream and pour over8 oz of bittersweet chocolate. Whiskuntil smooth for a decadent chocolatesauce. (serve warm) Spike it withKahlua, bourbon, or Grand Marnier!Mix in pieces of your favoritecookie dough.For a grown-up treat, try anaffogato. Pour a hot espresso shot ortwo over a couple of scoops of vanillaice cream.Another fun option is to serve icecream sandwiches. Visit a local bakeryto pick up some freshly baked cookiesto enhance your homemade treat.Some of my favorite pairings are:peanut butter cookies with chocolateice cream, gingersnaps with peach icecream, chocolate chunk cookies withvanilla ice cream, and snickerdoodleswith vanilla ice cream.Enjoy playing with your ice creamthis summer. Dress it up with a fancysauce (store bought or homemade)and fresh berries or bring out thechild in all who indulge by buildingice cream sandwiches.Erin Reynolds is the pastry chef/ownerof Dolce Baking Company in PrairieVillage, Kansas. She and her small teamproduce gourmet, from-scratch pastriesdaily. The best cinnamon rolls in town,scones, cookies, tarts, cupcakes, specialoccasion cakes, and wedding cakes are justa few of the treats you will find at Dolce.Contact her at erin@dolcebakingco.com~ 913.236.4411 or stop by at 6974mission road, prairie village.Using a vanilla bean will really make a difference in thetaste of your ice cream. You can pick them up at manygrocery stores or wherever you buy spices. To save a fewbucks, call a local bakery that uses fine ingredients andask if you can purchase a single bean from them. Mostlikely, they buy beans in bulk at a wholesale price andwould be happy to sell you one.Homemade ice cream isincredibly easy to make andthere are endless possibilitiesfor classing up this summertimefavorite. Requirements are a few simpleingredients, an ice cream maker, and afew minutes of your time.Cream - Use the good stuff! Savecalories elsewhere, and use the realthing here.Sugar - Mix it up. Use granulated(white) sugar, brown sugar-for abutterscotchy sweetness, or even honey.Egg yolks. - They give the ice creambody and richness.Homemade Ice Cream3 cups half-and-half1 cup heavy cream8 large egg yolks9 oz sugar1 vanilla bean-split lengthwise withseeds scraped outPlace the half-and-half and the heavycream into a medium saucepan, overmedium heat. Bring the mixture justto a simmer, stirring occasionally,and remove from the heat. Removevanilla bean.In a medium mixing bowl whisk theegg yolks until they lighten in color.Gradually add the sugar and whiskto combine.Temper* the cream mixture into theeggs and sugar by gradually addingsmall amounts, until about a third ofthe cream mixture has been added.Pour in the remainder and returnthe entire mixture to the saucepanand place over low heat. Continueto cook, stirring frequently, until themixture thickens slightly and coatsthe back of a spoon and reaches 170to 175 degrees F. *tempering allowseggs to be warmed slowly- withoutscrambling them.Pour the mixture into a container andallow to sit at room temperature for 30minutes. Place the mixture into therefrigerator and once it is cool enoughnot to form condensation on the lid,cover and store for 4 to 8 hours.Pour into an ice cream makerand process according to themanufacturer’s directions. This shouldtake approximately 25 to 35 minutes.Serve as is for soft serve or freeze foranother 3 to 4 hours to allow the icecream to harden.Enjoy a drink while your ice creamin churning and dinner is cooking onthe grill. By the time dinner plates arecleared, dessert will be ready-almost.Now it’s time to dress up yourcreation. If brightly colored berriesare in season, by all means! Toss acouple pints of berries into a smallsaucepan. Any combination ofJuly, 2008 11

PROFILETate A. RobertsExecutive Chef EBT RestaurantGrowing up, who cooked inyour family?My mother prepared lunch and dinnerevery day of the week. My brotherand I were very lucky to have that.My mom used to work several jobswhen I was little and she would tapeDays of Our Lives to watch on hertime off. One of her favorite thingsto eat was sliced beets and triscuits. Iused to watch her make them so thatwhen she came home and was readyto watch her show, I’d be able to sendher to the TV and make her favoritesnack for her. I was able to help herwith dinner by observing.Tell us about your trainingand experience.I did my apprenticeship at thedowntown Marriott – probably one ofthe oldest style hotels in the city, underChef Bill Spano. I started there in1999, at 21 and worked in the bakeryfor a little over a year. I learned throughmy apprenticeship at the Marriot theimportance of precision and honesty.I then moved up to saucier wherea day often started at 6 am ended at8:30 at night and it wasn’t uncommonfor me to make 140 gallons of soupa day. Cooking was the only future Icould envision for myself – and theidea of failing in the kitchen was nota possibility. I then jumped to HotelPhillips and eventually moved toOverland Park Sheridan as lead cook,under Scott Skomal. I had responsibilityof the restaurant OP 1906, launched anew menu from appetizers to dessertsand became the sous chef for the hotel.I had the good fortune to meet RussMuehlburger, and was brought over toEBT to become his sous chef in 2005and took over as executive chef forEBT in Nov 2007.What inspires your menu?Where do you look for newideas?I think the inspiration comes fromthe seasons and the economy. I havemuch respect for the customer’s wellbeing and going out to eat shouldn’tbreak your wallet.I’m not a gastronomist or nuclearphysicist with lemon zest. I’m moreof a culinary historian – interested inpresenting classic and traditional foodin a contemporary manner. Classicshave to be prepared perfectly – evenif they are deconstructed.You’ve won the Taste of KCcooking competition 2 yearsin a row. What’s your secretweapon?Precision. Commitment to whatever Ichoose to prepare. I also made sure toprovide myself with multiple optionsto plate.We’re taking it outside thismonth....what’s the picnic itemwe absolutely must have?Avocados. They are more than justguacamole. I have a recipe for anAvocado Salad that is excellent as aside salad with crackers and smokedgouda, or place it on brioche witha piece of grilled chicken for awonderful sandwich on the go. Ittravels well, is easy to make and hasunusual flavors that brighten up anypicnic or lunch.Spotlight Fridge:What’s something that’s always in your home fridge?Pickles and olives.What’s the most unusual thing in your fridge right now?A Hot pocket and frozen pizza.Is there something in your fridge that might surprise us?Twin pop popsicles – any flavor. There is a science to breakingthem in half – got to break ‘em at the bottom or else you’ll bein trouble.Avocado Salad5 each, ripe avocados, large dice4 each, hard boiled eggs, rough chop2 green onions, fine chop with white end2 celery stalks, small dice1 ripe beef steak tomato, medium dice (with juice)½ cup good quality mayonnaise2 tablespoons Dijon mustardjuice of 2 lemonspinch of cayenne pepperkosher salt to tastePlace all of the ingredients in a large glass bowl and mix carefullyas to not lose the integrity of the avocado chunks.After mixing, place wax paper on the surface of the mixture toprevent oxidation (turning brown) of the avocado. Chill well beforeserving – serve cold. Serves 8.If you would like to be considered for inclusion in ourProfiles column, please send an email about what makesyou someone Kansas Citians should know! Includeyour contact information and email it to us at Editor@tastebudmagazine.com OR send it to us at tastebudmagazine, P.O. Box 8123, Prairie Village, KS 66208.Serve it with toasted brioche strips or pita chips as a vegetarian dip.It is also great placed in a whole grain tortilla with citrus and sproutsfor a quick sandwich on the run.Chef Tate’s favorite way to serve the Avocado Salad is to place it in a butter lettuceleaf, with grilled spicy tofu, fresh mint and cilantro, on a steaming portion of coconutjasmine rice. (Coconut rice is very easy to make. Follow the instructions on the bag ofjasmine rice and substitute half of the liquid with coconut milk. Then enjoy.)12 July, 2008

UNCORKEDHow does a wine end up in the store?Follow the long and winding road a bottle ofwine takes from the winery to your house.One day a customercame into the storewith a list of winesthat she had read about in oneof the wine magazines wantingto try them all. When Iexplained that of her 10 winesI only had 2 she was incensed.“How come you don’t havethese wines when everyone willbe asking for them?” Here wasa person thinking of wine as aproduct like a chair or book,something that can be made inalmost indefinite supply whenit is, in its basic form, a finiteagricultural product. I couldn’tthink of a quick answer for herbut looking back I wish I hada cartoon like the old schoolhouse rock depiction of howa bill becomes a law. So heregoes my attempt.First there is a bottle ofwine that wants to find ahome. The bottle can eitherbe sold directly by the wineryor they could choose to sellto a supplier who will do allthe leg work for them. InBordeaux, some chateaus willhave 2 or more suppliers, buthere in America the supplier’s job isto go to each individual state to finda distributor to carry the bottle. Toprotect state’s sovereignty the USCongress allowed states to makelaws on the way wine and liquor isdistributed. Most states follow whatis known as the three-tier system(distributor-retail-customer) whichMissouri and Kansas follow.The distributor has to be persuadedby the supplier that there is a desireor need for that bottle to be sold inthe state. If no distributor is foundthen the bottle will not be sold in thatstate. If the distributor agrees, theWELL-SEASONEDMustardOne of the oldest known spices, mustard getsits name from “must,” the unfermented wine thatwas added to dried, ground seeds of plants. Theancient Chinese knew of the remarkable picklingproperties of mustard seeds and King Louis XIwas reported to have traveled with his own royalmustard pot. Three mustard varieties are namedfor their seed coloring:White Mustard – most commonly used inballpark spreads and for pickling, this is the mildersupplier has to send a label to the statefor approval which costs around $100per label. This piece of bureaucracyallows the state to collect revenue andto insure that nothing misleading canbe found on the label. After beingallowed by the state, the distributortries to find a home for the bottle witha retail store or restaurant (in Kansas,restaurants have to buy from retailstores) with a salesperson to take thebottle around to their accounts to seeif there is any interest. At this pointI give my input on whether the winewill sell. If I agree, the bottle will besent to the store and hopefully makeit to your house. That’s the easy routeby which 90% of wines take, but thereare always exceptions.Occasionally customers will askof the varieties, and has a small, round,hard, beige or straw colored seed.Brown Mustard – – smallest ofthe seeds, this variety is more pungentthan the white, but less than the black,is used in curries and is lighter brownin color.Black Mustard – darker brown toblack in tone, these seeds are the mostpowerful of all the mustards and arereserved for the exotic blends includingFrench Bordeaux and Dijon as well asthe course-grained German varieties.Dozen Deviled Egg Halves1 tsp of your favorite mustard spread1 tsp of finely chopped dill pickle¼ teaspoon of dried curry, optionalfor a bottle that has good press witha lot of cases produced, but cannotbe found in the store. There couldbe several reasons for this. A recentexample would be Sebastiani CabernetSonoma Appellation. Thinking thiswould be readily available, only 100cases were ordered by the distributorso by the time my salesperson letme know it was in stock, every casehad already been sold. Often whenthe distributor tries to reorder, thewinery may have already soldout. Another example, BurgessZinfandel, with a relatively largeamount made gets great press.Unfortunately my distributorhad product from past vintagesthat had not sold, so they passedon this vintage. Sometimes awinery will reward distributorswho have been working withthem all along.Another reason a special bottlemight not to be found in a store isallocation. This term refers usuallyto a highly sought after, usuallyhigh priced wine. The basic law ofsupply and demand is definitelyin affect. The more people prizea wine, the more difficult it is toscore some.So the next time you read ofthe next best thing in wine, donot be surprised if you cannotfind it immediately. To be honestthough, people often enjoy thehunt more than the catch. Thebottle wants to find a home,but the route can be long andcircuitous. Still, to help peopleget that special bottle they arelooking for is one of my mostpleasurable experiences in thestore. Happy Hunting.Alan Hagedorn works at the 103rd &Stateline Royal Liquors in Kansas City.He is the only retail wine merchant tohave certification from both Court ofMaster Sommelier and the Society ofWine Educators. He can be reached at816-942-8888.Salt, pepper, and/or lemon juiceto taste1+ tablespoon of mayo, plainyogurt, sour cream or a combinationof theseHard boil 6 eggs. Cool, gentlycrack and peal. Slice each egg inhalf. Hollow out yolks into bowlwith spoon and gently mash. Foldall ingredients into yolks and addmayonnaise, plain yogurt, sourcream, or a combination of allthree (at least one tablespoon)until desired texture is reached.Spoon mixture into whites andgarnish with tiny, fresh dill sprigsor a dash of paprika.July, 2008 13

Liquid LanguageBeer, Brats and Batting CagesHot July weather calls for an ice-cold locallybrewed beer.illustration by Brandon BriscoeIf you have Kansasphobia and haveto stay on the Missouri side, there aretwo other amazing brewpubs withexcellent choices. A place I alwaysend up on those nights I go out isMcCoy’s Public House in Westport.For someone looking for a fruit stylebeer, McCoy’s Red Light Raspberryis very popular. It pours with yellowand pink tones, which most don’texpect, and has a light raspberry andmalty flavor. A favorite standard fromMcCoy’s is their Newcomb’s IPA.Hang out at the 75th St.Brewery on a Wednesday night andyou’ll think Ted Danson is behindthe bar. This place is one of thecity’s best neighborhood hangouts.While waiting for a growler of theirKaw Point American Pale Ale,be sure to listen for all the localgossip and recent scoring woes ofthe Royals. This hoppy and slightlybitter (this is a good thing) paleale is perfect to take home and if agrowler is too much, get a siphon(32 oz.) for only $4.50 if you bringyour jug with you. General Manger,David O’Brien, recommends theirCow Town or Weed Wacker forthose blistering outdoor activitiesand suggests, “icing the ales downso the beer keeps its refreshingcharacteristics longer.”Watching the fireworks overthe Midwest countryside wouldn’tbe complete to a true beer drinkerwithout someone bringing a classicbrew. Not necessarily a local, but PBR(Pabst Blue Ribbon) is Americana.It’s making a comeback and is worthcrediting and especially drinkingduring the baseball months. “52percent of Pabst drinkers are under theage of 35,” says Area Sales Manager,Elly Goldstein. The new beer cats arerediscovering this traditional lager,which has a clean palate with sweetand bread-like flavor. Most don’tknow but it makes an excellent batterfor fish and pork. Give it a try…andinvite me over to taste test.Keep those yards mowed andpalates quenched with some of ouryour favorite local brews. We have alot of great bars serving up everythingfrom seasonal lagers to classic ales. Getit bottled to go and be the local heroat the neighborhood block parties andover-the-hill birthday bashes.Jason Burton is the Sr. MarketingDirector for The Roasterie. Jason writesand illustrates for several nationaland regional food and beveragepublications. He is a research nut andloves experimenting with his blender,juicer or ice cream maker. If it’sdrinkable, Jason will try it. His youngson, Cooper, is his official taste tester.There’s always a debate andmisunderstanding on how hotour summers really are here inKansas City. People that are not fromhere always assume that it’s “not thatbad,” but KC-seasoned veterans knowthe truth. All of the stouts and portersgenerally hibernate this time of theyear for me, as I’m looking for a bitmore refreshment and relief from theheat. On a 98° afternoon, with not acloud in sight, an adult can’t survivewithout a cold beer in hand.Grab the fat cuts of steak, suntan lotion and search for that perfectHefeweizen or hoppy IPA to navigateyou through our city’s steamy season.Here’s a list of local brews that willkick-off your 4th of July and get youthrough the summer.Since 1989, the BoulevardBrewing Company has put KansasCity on the craft beer map. Boulevardserved up an answer to summer byintroducing ZŌN, which was theirfirst beer developed by brewmaster,Steven Pauwels. This is a Belgian-stylewitbier that embraces its lemon andspicy notes (clove and coriander).You’ll get a tang of orange on thetongue with just the right amount oflow acidity. If you want to dress it up,garnish with an orange by squeezing abit of juice into a tulip-style glass andadding a slice to the rim. ZŌN pairs14 July, 2008well with lighter fairs such as salads orfruity desserts.One of Boulevard’s most recentmedalists is Saison. This member ofthe Smokestack Series was crownedwith a gold medal at the prestigiousMondial de la Biere Festival. Thisis a farmhouse ale that Boulevard’sDirector of Marketing, JeremyRagonese, describes as, “a golden,straw-colored hue that matchesperfectly to its effervescent body,while notes of pineapple, pear andlemongrass are slightly detectible.”This ale is a must-have!We have no idea how blessed weare to have the quality of food andbeverage that we have here. One ofthe great brewpubs in the country isthe Free State Brewery in Lawrence.When they opened their doors almost20-years ago, it was the first “legal”brewery to open in Kansas in over 100years. Now that’s a drought. Locals ofall types can be spotted hovered overtheir favorite seasonal while discussingKU sports. Two summer treats that arenow available are the John Brown Aleand Big Sea ESB. The John Brown,named after Civil War abolitionist, hassweet caramel, toffee and chocolatenotes. Get a ½ gallon growler andsome sausage links to grill. If you havelots of company, it’s worth seeing ifyou can order a pony keg.

TABLE HOPPINGVegetarian places so good, you’ll never miss the meat!Eden Alley707 W 47th Street • Kansas City, MO 64112816.561.5415 • www.edenalley.comIn the lower level of the Unity Temple on The Plaza, you will find KC’s oldestand best vegetarian/vegan/raw/gluten-free restaurant in KC. Started bytwo friends in 1994, Sandi Corder-Clootz, an original owner, continuesto operate the wide open, light and whimsical restaurant today with herhusband Greg Clootz. The restaurant is as colorful as the variety of foodon your plate with local art on the walls and tables. Try the Spinach andMushroom Loaf made from multi-grain bread crumbs, fresh spinach,mushrooms, rice and tofu topped with tomato-basil marinara with roastedsweet potatoes for $6.25, an ample half order.SAMPLE: around the menu with the Tantalizing Transcendent Triplet andget an appetizer or soup and two smaller portioned entrées for $18.Café Seed2932 Cherry • Kansas City, MO 64108816.561.SEED • www.cafeseed.comOff 31st street and around the block from You Say Tomato is KC’s newestall vegan and mostly organic restaurant. Owners Diallo and AfrickaKenyatta opened Café Seed in January, after moving here from NYCwhere they had a successful bookstore that served vegan food. The littleplace is a warm modern space with colorful artwork on the walls andtribal music playing. Choose the BLT with the soup of the day for $7.95,and be surprised at the flavor in the crispy soy bacon with butter lettuceand red ripe organic tomatoes on sprouted whole wheat toast. The soupon my visit was a creamy smooth black bean soup with a hint of thearomatic spice.START: your day in a healthy way with made-to-order organic juices or100% vegan smoothies $4-$6, open weekdays at 7:00 am.The Mixx4855 Main Street • Kansas City, MO 64112816.756.2300 • www.mixxingitup.comWhite-collar types, book lovers from the library next door and mid-townmonied Mom’s are all in The Mixx. Come here for the best designer saladbar in town. Chef/Owner, Jo Marie Scaglia, hires professional Chefs whohand-make your salad from the freshest vegetables available then toss themwith wonderful designer dressings – try the non-fat Pear Ginger Vinaigrette.Order The Mixx salad and get your choice of greens with five mix-in’s (over33 ingredients) and your choice of dressing with a slice of fresh bread for$7.49. Once you are done ordering and paying, enjoy people-watching inthe modern dining room which does a brisk business at lunch.LOOK: at their menu online before you dine, because you are expected toorder as soon as you arrive.Habashi House309 Main Street • Kansas City, MO 64105816.421.0414 • www.habashihouse.comTawfiq and Salha Al-habashi opened the Al-habashi Market, in 1992,in the heart of the City Market. A Middle Eastern grocery store featuringan impressive array of nuts, dried fruits, herbs and spices. In 2000, theyexpanded next door and opened a restaurant called Habashi Housefeaturing the food of their culture. Their number #1 selling dish, whichalso happens to be entirely vegetarian, is the House Combo for $6.99.It’s a great introduction to middle eastern cuisine featuring – Hummus,Baba Ghanouj, Dawali (Dolmas), Falafil patties and a choice of saladwith pita bread on the side. The service is fast and friendly, and the foodis authentic and tasty.OPEN: only for lunch 11:00 am – 2:00 pm Monday-Friday, but onFriday and Saturdays they are open until 7:00 pm. Closed on Sunday.Blue Bird Bistro1700 Summit Street • Kansas City, MO 64108816.221.7559 • www.kansascitymenus.com/bluebirdbistroKnown for their quality and commitment to buying theiringredients straight from local farmers and producers, owner,Jane Zieha-Bell, took the original concept which was upscalevegetarian, and expanded it by adding a few meat dishes, usingonly the finest free-range chicken and grass-fed beef. However,the vegetarian dishes are still very much on the menu and afocus here. Try the Risotto topped with oyster mushrooms andcaramelized onions for $19 or the Green Curry Vegetables withorganic coconut milk for $11. Order from their mostly organicwine list, and see if you can taste the difference.START: your meal, Thursday – Saturday, stop in next door andpick up fantastically fresh artisan bread from the Fervere Bakery.Jenny Vergara is a full time Foodie and a woman on a quest to develop her palateand herself through cooking, eating, drinking, traveling and writing. She has spentthe last 5 years documenting all the restaurants she found along the way in a seriesof personal restaurant journals she keeps for her own enjoyment. Email her attablehopping@gmail.com or keep up with her Foodie adventures at http://www.makingafoodie.com.July, 2008 15photo by Jenny Vergara

READER RECIPESSavory Pecan PieLast month I had a wonderful opportunity to visit one of KansasCity’s treasures, Prydes in Old Westport, to talk with the KansasCity Chapter of Les Dames d’Escoffier. Les Dames d’Escoffier isan organization of professional women in the fields of food, finebeverage, and hospitality. The chapter’s mission is to enhanceprofessional endeavors and to support each other through resourceexchange, education, and community outreach.Aside from meeting the lovely Dames, the highlight of the eveningwas judging the dip and salsa contest. Determining the best dipwas difficult, but one dish in particular caught everyone’s attentionand was chosen as the best. - editorJet Pabst, owner of A Thyme for Everything in downtown Lee’sSummit, submitted the winning entry. Jet turned to one of herfavorites, a recipe which came from Shari Groh at The GreenwoodCountry Tea Room. Thanks for sharing it with us! - editorSavory Pecan Pie8 oz. cream cheese, softened1/2 c. sour cream2 T. milk2 1/2 oz. sliced chipped beef, finely chopped1/3 c. green onion, finely chopped3 T. green pepper, finely chopped1 T. pimento, chopped1/8 t. pepper1/4 c. pecans, coarsely choppedPreheat oven to 350. Combine cheese, sour cream and milk. Addbeef, onion, green pepper, pimento and pepper. Mix well. Place in8” ovenproof dish, sprinkle pecans on top. Bake 15 minutes or untilhot and bubbly. Serve warm with crackers.Thanks to our friends at Entrée Vous, published recipecontributors will get a gift card! Send your submissionsto: editor@tastebudmagazine.com.16 July, 2008

TidbitsAl Fresco – In ItalyWe really enjoy havingmeals on our screenedin porch this time of theyear. Much of the garden is in bloom,the air is not too heavy and the foodis always good. But what I really wantyou to tell you about this month isabout dining al fresco (meaning “infresh air”) in Italy, at one of the smalland wonderful restaurants in Spoletoand having one of the best meals wecould imagine at Ristorante CantinaDe Corvi (www.cantinadecorvi.com).The chef owner Marco Lucentiniand his staff did a masterful jobof blending the typical flavors ofthe Tuscan region with a touch ofcreativity – not even edging towardsnouveau anything or fusion. Justvery good local ingredients preparedsimply. You read and hear about it onTV, but Marco really does shop eachday for his ingredients and part of themenu changes as ingredients becomeavailable. Without any greater detail,suffice it to say that great food tasteseven better when served and eaten ina beautiful setting such as among theMedieval buildings of old Spoleto.Dishes such as Scrambled Eggs withTruffles (truffles are very much inseason) and Strangozzi of RoastedTomatoes Seasoned with Marjoramand Black Pepper, the very typicalTuscan pasta dish were delicious. Itwas our last meal before heading tothe Rome airport and unforgettableand wonderful end.Want al fresco in ourneighborhood? Try Aixois inBrookside or The Classic Cup Caféon the Plaza. In fact, you can finda list of Kansas City eateries withal fresco dining at http://www.restauranteur.com/mo/kansascity/specsvcs.htm#Patio%20Dining. Butget there soon – summer’s here andso is the humidity.Neil Salkind is finishing a teachingcareer at the University of Kansas andloves reading, cooking, reading aboutcooking, Masters swimming and oldthings (like old Volvos). He also worksas a literary agent for StudioB and TheSalkind Agency.July, 2008 17

THE CHEF’S TABLEPretty as a PeachChef Mark Alan’s got some peachy advice abouta favorite hot weather fruit.If you read my articles you probablyhave noticed I enjoy a good foodsaying. Well, peaches are secondonly to apples in sayings and you canlearn a lot about something if youtrace back the sayings associated withit. For example “pretty as a peach”sounds like something that shouldhave its origins in the AntebellumSouth. It is a saying which has beenused to describe a pretty girl andwas, in fact, a common adage in thesouth. Originally, though, it was usedto describe a bride in ancient China!This makes perfect sense, as not onlydoes the saying date back to ancientChina, so do peaches. Peaches wereknown to be cultivated in China asfar back as the tenth century B.C.Peaches were and are still highlypraised in Asian cultures. It remainsthe most sacred plant in the Taoistreligion and is still customarily servedat Chinese birthday celebrations tosymbolize longevity.Persians brought peaches fromChina to the Romans. Its Latin nameis persicum malum, or Persian apple.During the middle ages it becameknown as “peche,” leading to its currentname. It was brought to America bySpanish explorers in the 16th centuryand to England and France in the17th century. American Indian tribesare credited for spreading peachesaround this country, planting themas they migrated. Thomas Jeffersonhad peach trees at Monticello, butthey were not commercially grownuntil the 19th century. Peaches growbest in warmer climates but are nowgrown throughout most of U.S. It isthe state fruit of Georgia. Peaches arealso major commercial export cropsin China, Italy and Greece.“That’s Just Peachy” - or is it?Peaches are a member of the rosefamily and are cousins to almonds,plums, apricots and cherries.Nectarines are a variety of small,fuzzless peaches. White peaches are aFrench variety, actually light yellow incolor, and desired for their sweetness.All peach varieties can be classifiedby how firmly their flesh attaches tothe pit. Clingstones are those whichstubbornly cling to the stone. In the18 July, 2008U.S. they are the first to ripen, in Maythrough August, and are very juicyand sweet. They are seldom found ingrocery stores, as they are the preferredpeach for commercial jellies, jams,baking and canning. With freestonepeaches, the pits are easily removedfrom the flesh. Harvest is late Maythrough October. They tend to belarger than clingstones and a bit lessjuicy and sweet. Nonetheless, theseare great for eating fresh, canning orfor baking. These are the varieties youwill find at the grocery store. A third,smaller category is semi-freestone,which is a hybrid of the other two.They are good for eating fresh,canning and baking.“Eat a Peach” - but first youneed to select one:When selecting peaches, choosefragrant fruits that are unblemishedand not overly firm. Greenish coloredpeaches were picked too early. Oncepicked, peaches do not ripen anyfurther. They do, however, becomeincreasingly softer, but the sugarproduction ceases. Peaches are highlyperishable, so buy what you planon using. To further soften peaches,place them in a closed paper bag ina cool spot and check occasionally, asa peach can soften in12 to 24 hours.You can hold peaches for a few dayslonger by refrigerating them. Theyneed humidity, so place them in aclosed plastic bag.To remove the peach pit, slicelengthwise 360 degrees around thepeach down to the pit. Twist eachhalf simultaneously in oppositedirections. Freestone peaches willseparate easily. Peach skins canbecome slightly bitter when cooked.Peeling them is relatively easy if youblanch them in boiling water for aminute then submerge them in coldwater for a minute or two. Peachesdiscolor quickly when exposed to air,so once peeled or cut up, either eat orcook them immediately. If you needto hold them for a bit, sprinkle thepieces with citrus juice, either lemon,lime, orange or pineapple.So enjoy some fresh peaches whilethere’re around and “Have a peachof a day.”Peachy Keen GeorgiaGrilled Grouper - serves 6Marinade:Zest from 1 orangeJuice from 1 lime1 / 2 cup olive oil1 T. chopped garlic1 t. salt4 T. brown sugar6 [6-8 ounces each] whitefish filets (grouper, tilapia, basa, etc)photo by Sara FarrarPlace fish in a shallow container. Combine marinade ingredientstogether in a bowl.Pour marinade over fish, cover with plastic wrap and refrigerate forone to two hours.Peachy Keen Salsa:2 cups peeled, chopped fresh peaches (3-4 peaches)1/4 cup chopped red pepper1/4 cup chopped mild green chili pepper (Anaheim, poblano, etc.)1/4 cup chopped Vidalia onionJuice from 1 orangeZest from 1 lime1 T. minced fresh cilantroSalt & Pepper to tasteCombine peach salsa ingredients together. Cover and refrigerateuntil ready to use.Remove fish from marinade and season with salt and pepper.Discard marinade. Grill (or pan fry) the fish until done. Transfer fishto a serving plate and top with Peachy Keen Salsa.Chef Mark Alan Mollentine studied and worked in Dallas before returning hometo Kansas City. His credentials include: banquet chef for a prestigious country club,executive chef at a premier country inn, eight years as a culinary instructor andcurrently, chef / owner of the historic Governor’s Meeting House Restaurant, locatedin Shawnee, KS. (913) 631-2661 More information is available online at: www.GovernorsMeetingHouse.com

HOW TO...Get the Most for Your Protein DollarIt’s nearing the peak of the driving season and we silently shed a tearas we are doling out $70 for a tank of gas, most of us are looking forways to pinch some pennies. I would like to share some tips on howto satisfy your protein cravings on a budget. If you’ve ever watchedthe travel channel and seen Anthony Bourdain or Andrew Zimmern,they both say that anyone can grill a tender steak. It takes some skill tomake something delicious out of the less desirable cuts. Here are a fewideas to learn the craft.1. Barbeque Meats – Most of the cuts used for BBQ are quiteinexpensive. Brisket and pork butt are both wonderful, if you havepatience. The key is overcooking them. These meats will naturallyfall apart once you cook them to about 180°. A meat thermometeris really helpful to check your temp. Slow roast at 300-325° in theoven, covered with aluminum foil so they don’t dry out. Once youshred the meat, add your favorite BBQ sauce for a hearty meal.2. Your Friend the Crock Pot – Stew meat and roasts are also a veryreasonable choice for beef. Slow moist cooking will tenderize thesetough meats into something heavenly. If you don’t have a crockpot, cook in a pot on the stovetop. Just learn the proper setting fora gentle simmer. If there are no bubbles, your temp is too low andit will not soften the connective tissues. If it is boiling too hard it willtoughen the muscle fibers. Just a gentle bubbling like a glass ofchampagne will perfect your masterpiece.3. Ground meats – beef, turkey, pork and lamb can all be had inground form. Using them to make your own tasty meatballs,hamburgers, or meatloaves can give a protein kick without strainingyour pocket book.4. Be your own butcher - grocery stores have to recoup their labor costs,so by being willing to do some of the work, you save a lot of money.Buying in bulk and repacking into smaller sizes, cutting up a wholechicken into pieces, buying a whole pork loin and cutting your ownpork chops are ways you can stretch your protein dollar a little further.5. S.t.r.e.t.c.h. it out – If things are really tight for you, it may not befeasible for everyone to get a 6oz. portion of meat. Learning tomake pastas, casseroles, stir-fries, stews, soups, and salads wherethe meat is an active participant, but not the star of the show, willalso be a big help to your food costs.I hope all of us will keep fighting and weather out the storm. It is atime to be humble and grateful. We all need to focus on the donutand not the hole. Let us all hope that these trials will help us makemuch needed changes that we have ignored for too long. Learning tosimplify our lives, living sustainably, and ecologically friendly will helpus ease the burden.Mike Rochester is the Sous Chef at Terrible’s Casino in St. Joseph, Moand a graduate of the Culinary Institute of America in ’93. He is also amember of the Kansas City Chefs Association.July, 2008 19

WELL BALANCEDFabulous Summer MocktailsCool off with refreshing and healthy drinks.We have not yet borne thebrunt of summer’s wrath,but prepare yourself; it’s onits way. While ‘tis true that some KansasCity summer days are even too warm forthe Slip ‘n Slide, others warrant escapingthe confines of an air conditionedenvironment and instead a gathering ofleisurely merrymaking on the patio orlawn with a chilled cocktail.Yet hard alcohol and heat go togetherlike wool in the desert. It is dehydratingand depleting, as is the heat, and whowants a double whammy fast track tofatigue and confusion when the daylighthours go well past dinnertime? Opt forthe cooling therapies of fruits and herbsthat beat the heat and keep you sharp,hydrated, and nourished, and you won’thave to worry about crashing before theparty is over.In the sake of full disclosure, I’m allfor the occasional mood-altering happydrink, but aside from the usual suspectssans the alcohol, it can be challengingto find healthy and unusual alternativeson a restaurant menu. So plan a partyon your own patio or lawn and impressyour guests, as these summer coolersare gorgeous, out of the ordinary,and healthy to boot! And don’t forgetthe kiddies; these delicious summermocktails are also a great way for themto join the festivities.Jill McLaughlin is a graduate of theInstitute for Integrative Nutritionin New York City and a CertifiedHolistic Health Counselor. She hasa private health counseling practice,with specialized knowledge inweight loss without deprivation andstruggle, women’s health, osteoporosis,hypoglycemia and diabetes, candida,energy issues, and acidic conditions.You can find out more about herpersonalized nutritional approachat www.healthfulelements.com.You can also reach her at jill@healthfulelements.com.20 July, 2008Green Tea andMango Splash1 cup strongly brewed greentea (2 tea bags to 1 cup water)2 cups mango nectarIce cubesMint sprigs for garnishMango slivers for garnishCombine tea and mangonectar in a pitcher. Serve overice, garnished with mint sprigsand mango slivers.www.eatingwell.comBlueberry LimeMargarita (alcohol-free)2 cups ice1 cup frozen blueberries1 cup blueberry nectar1/4 cup seltzer2 tablespoons frozen limeade1 tablespoon lime juice1 lime wedgeCoarse saltCombine ice, blueberries,blueberry nectar, seltzer,limeade, and lime juice ina blender and blend untilsmooth. Rub rim of 2 glasseswith lime wedge and dip insalt. Divide the margaritabetween the prepared glassesand serve.www.eatingwell.comHerbal Rosemary-Raspberry Lemonade1 quart water1/4 cup fresh or 1/8 cup dry rosemary leaves3 medium-sized lemons1/4 to 1/2 cup honey or maple syrup1 cup fresh or frozen raspberriesIce cubesEdible flowers for garnishFor the rosemary infusion:1. Measure out 1-2 ounces (about 1/2 -1 cup) of dried herbs perquart of boiling water. If using fresh herbs, double the amount ofplant material. Combine the herbs in a pot.2. Pour 1 quart of boiling water over the herbs.3. Strain, and sweeten lightly with honey if desired.For the lemonade:1. After the rosemary infusion, stir, cover and allow to steep for15-20 minutes.2. Strain out the rosemary leaves, and add the fresh lemon andhoney or maple syrup. Stir well and transfer to a festive glass bowl.3. Add the raspberries and ice cubes, and garnish with a fewsprinkles of edible flowers such as basil blossoms, borage,calendula, lavender, rose petals or nasturtiums.www.drweil.com

Cooking fromthe HeartFajitasFajitas are great for the grill!Summertime is outdoor cooking time for me and I am sure formany of you. The big summer event of the year in my family was thefamily reunion picnic. When other families at the parks were grillinghot dogs and eating sandwiches and potato salad, we were makingFajitas and heating flour tortillas on the grill.Fajitas are a Tex-Mex dish. Years ago when migrant workerscrossed into southern Texas they would buy the most inexpensive cutsof meat. That was the skirt steak. You could not find skirt steak at thegrocery stores at that time; we had to go to the Mexican store for thatcut of meat. Well, it’s not cheap any more and you can find the verypopular skirt steak at any grocery store today. Enjoy your Fajitas!FajitasMakes 4 to 6 servings2 pounds skirt steak, marinated, and patted dry with paper towels(see marinade recipe)1 green bell pepper, thick wedge slices1 large white onion, thick round slices1 large tomato, thick wedge slicesOilSalt & pepper to taste1 dozen large flour tortillasSalsa or hot sauce optional, but strongly suggested.Prepare coals for charcoal fire. Place marinated skirt steaks on thegrill. Turn steaks once until desired doneness. (1 ½ to 2 minutes perside for med-rare). Cook bell peppers, onions, and tomatoes on aheavy griddle lightly oiled, you can also wrap them in foil and placeon the grill until tender. Transfer cooked steaks to a cutting boardand cut into strips on the bias. Place steak strips, vegetables and ahot sauce of your choice in a warm tortilla. Roll it up and eat withyour hands.Marinade for Fajitas4 Tablespoons olive oil2 Tablespoons fresh lime juice2 cloves garlic, crushed2 teaspoons ground cuminPinch of black pepperIn a shallow non-metal baking dish combine all ingredients. Addsteaks, and turn to coat both sides. Cover and let stand for about 30minutes, turning occasionally. Steaks are now ready to cook.Chef Virginia Lopez-Hudson is a member of the Greater Kansas CityChefs’ Association and is a culinary instructor at Job Corps. She isalso the author and creator of Hands-On Cooking: Mexican Basicson DVD. You can email Virginia with questions or to purchase herDVD at theechefgirl@aol.com. Please put Cooking DVD in thesubject line.July, 2008 21

In the DetailsPatio Perfect PartyHeather provides all the necessaryingredients for the perfect patio party!Our normal summerentertaining usually revolvesaround the grill but sometimesyou want to try something different.How about a ‘gourmet’ sandwich bar?It’s the perfect choice for an eveningpicnic party. This idea works greatfor families and with most of the prepwork done before guests arrive we couldspend time playing in the back yardwith the kids, talking with our friendsand listening to great music.The mood for this party is playfuland relaxed. The centerpiece for thetable is a picnic basket filled withplates, napkins, silverware and otheressentials. Trapp’s in KCMO hasdivided plates that come in brightmulti-colors and are made fromrecycled materials. Color was addedto the table by placing single bloomsof flowers in collected bud vases orrecycled soda bottles (gerbera daisiesor peonies cut from the yard work wellfor this). Lay out old quilts in the yardto eat on and set up the croquet set.A favorite detail is hanging votivecups that make the perfect floatingchandelier. If you don’t have a treethat hangs over your patio these lookfun and festive hanging anywhere inthe yard and entice people to stayafter the sun sets. Find similar votiveholders at Nell Hills, Curious Sofaand craft stores like Hobby Lobby.Hang them at various heights withheavy fishing line or fun ribbons. Ileave mine hanging throughout thePatio Playlist:22 July, 2008summer; they make family nights athome seem a little more special. Tokeep the party lively we created aplaylist of songs that featured artistswe knew our guests enjoyed. If thereare young kids at the party don’t forgetto add in a little Jim Cosgrove.The party menu includes plenty offresh flavors and easy foods. Chooseone signature sandwich, a deliciouschicken salad, sliced meats, cheeses andthe makings for BLT’s. Fresh breadfrom Great Harvest Bread Companyis a must. Great Harvest offers severalvarieties each day and don’t forgettheir great cookies, as well. Make sureto have a good selection of farmer’smarket fresh lettuce, tomatoes,avocadoes, onions and cucumbers. Totop off the sandwiches provide severalcondiment choices like mayonnaisewith fresh herbs added, differenttypes of mustard and home madevinaigrette. Serve the sandwiches withchips (we love Art & Mary’s salt &pepper), crunchy coleslaw or potatosalad and fresh fruit.Because summers are hot here makesure to have plenty of beverages.Along with beer and wine why notserve a fun vodka slushy? Nonalcoholicdrinks are a must, so serveraspberry lemonade and ice-coldstrawberry water (this is so simple andpretty, just add sliced strawberries to apitcher of ice water). An easy dessertcompletes the night: citrus cupcakesand Great Harvest cookies!“And it Stoned Me” Van Morrison“Better Together” Jack Johnson“1,2,3,4” Feist“Acuff-Rose” Uncle Tupelo“You Still Touch Me” Sting“Genius of Love” Tom Tom Club“Here We Go Again” Norah Jones & Ray Charles“Diner” Widespread Panic“Diamonds on the Soles of her Shoes” Paul Simon“Don’t Touch My Hat” Lyle Lovett“Why Georgia” John MayerAnnie’s ChickenSalad6-8 grilled chicken breasts, cubed½ cup low fat sour cream½ cup light mayo¼ tsp. curry powder¼ cup celery, chopped½ cup red grapes1 small can water chestnuts,drained¼ cup toasted almond slicesPinch of garlic saltPepper to tasteCombine, adding more sourcream and/or mayo to get desiredtexture and taste.Gigi’s Vodka Slushy1-6 oz can frozen oj1-6 oz can frozen lemonade1 ½ quarts Cranberry juice16 oz 7-up16 oz squirt or fresca1 bottle Vodka 750 ml.Mix in large container,freeze for 24 hours stirringoccasionally. Scoop & enjoy!Find them here:Recycled Plates:Trapp4110 MainKCMO 816.931.6940Hanging Votives:Curious Sofa3925 W 69 Terr.Prairie Village, KS913.432.8969Nell Hill’s4101 N Mulberry Dr.KCMO 816.746.4320Fresh Bread:Great Harvest Bread Co.83rd & Mission RdCorinth Shopping Center145th & MetcalfOverland ParkHeather Coones owns Botanica EventFloral Design. www.designbotanica.blogspot.com. You can reach her at913.208.8956.

SPIRITED ADVISORPeach PalmerThe warmth and humidity of late spring brings us into a long anticipatedseason of grilling and patio lifestyles. With parched afternoons andthick cool evenings perfect for a crisp refreshing beverages. One ofmy favorite ways to quench a hot afternoon or a long day of perspiring, yetfulfilling yard work is with an afternoon delight we now referred to as the PeachPalmer. A classic cocktail called many names over the course of history butalways renown for its relaxing refreshment.Once the preferred beverages of rice farmers and other families acrossfeudal Japan was a similar drink commonly called a How Ji however, it wasknown by a variety of different names and originated as a hot cocktail. Thesecocktails consisted of soju, a derivative of vodka made from sweet potatoes,fresh lemon juice, fresh mint, varieties of hot tea, and honey to smooth outthe edge and sweeten things up a bit. dried fruit and citrus rinds were oftenused for added flavors.Our modern adaptation of the this timeless beverage the Peach Palmerconsists of a balance of calming fresh brewed tea with a blast vitamin C providedby the lemon juice. The Palmer then receives a small serving of peach vodkato ensure relaxation complimented by mint for a chilling crispness and a smallamount of simple syrup to sweeten things up a bit.This particular cocktail was a favorite method of refreshment for AlbertEinstein, who quenched his thirst while working through the special, general,and complete revised theories of relativity. In fact, his family and friendsreferred to it as “Einstein’s Wine.”Some would say that a name is everything, and the name of our favoredsummer cocktail comes from famed golfer and thirsty individual, ArnoldPalmer. Palmer is famed for creating the non-alcoholic version of this drink.He began to leave out the mint, as to not over cloud the structure of his drinkPeach Palmer¾ oz fresh lemon juice1 ½ ozs peach vodka8 to 10 springs of mint(depending on variety & size)¾ oz simple syrupFresh brewed teaAdd all ingredients to a pintglass filled with ice, shakevigorously and pour intoserving glass. Optional toadd some fresh fruit pureeif available.with the lack sharpness the alcohol adds.From a time when civilization’s conquest pended on ruthlessness, to aninstrument used in the creation of modern laws of physics we find the spanof a true “classic cocktail” which has outlived the “patio lifestyles” of manygenerations and surely many more to come.The M&S Grill is now offering a timeless History of the American cocktail menu.Joe Spoon is creating the classics and slinging the drinks behind the bar at the M&SGrill on the Plaza. If he doesn’t know it, he’ll create it. The M&S Grill is theonly classic American grill on the Plaza, offering contemporary twists on an evolvedand expanded menu with nearly 50 items from hearty to healthy and serving localL&C Meats. Drop in for a drink at 47th and J.C. Nichols Parkway, across fromthe JC Nichols fountain. Questions and reservations: 816-531-7799 or www.MandSGrill.comJuly, 2008 23

You can find tastebud magazineat the following locationsAll Hen House locationsWhole Foods MarketWild Oats MarketsIndependenceNature’s PantryWyandotte CountyKCK Public LibraryWyandotte County CourthouseDagwood deliRoyal LiquorPoco’s RestaurantRoanoke LibraryGrandview / BeltonBannister Garden CenterCass County LibraryLee’s SummitHeartland NurseryBorders Books- Chipman Rd.Price Chopper- Blue PkwyPrice Chopper- Woods Chapel RdA Thyme for EverythingRaytownHyVee- Blue Ridge Rd.Ideal NurseryApple Market- Bannister RdPrice Chopper- 63rd StSpirit WorldNeptune GalleryKCMOThe Roasterie CaféPrice Chopper- BrooksideAndre’sPlaza LibraryThe Better Cheddar, PlazaThe MixxRoyal Liquor- 103rd St.Cellar & Loft- BrooksidePrice Chopper- 103rd StKCMO Library- 75th StKCMO Library- Swope PkwyBB’s Lawnside BBQNew York DeliUMKC LibraryThe Roasterie Inc- 27th StUnion StationBlue Bird CaféCafé 1055KCMO Library- Wilson RdKCMO Library- ProspectPenn Valley LibraryM&S GrillMcCpy’s Public HouseWestport LibraryKCMO Library- DowntownBoulevard Brewing CompanyLawrenceMilton’sLocal BurgerDouglas County ExtensionOfficeThe MERCKU UnionLawrence Public LibraryJohnson CountyPrice Chopper- 119th StJohnson County Comm CollegePT’s CoffeeEinstein BrosChartroose CabooseWinstead’sMarriot CourtyardSt Luke’s HosptialThe Peanut- MetcalfBorder’s Books- MetcalfPlanet SubJohnny’s TavernStarbuck’sLibrary- Town CenterGovenor’s Meeting HouseShawnee Mission HospitalPegah’s restaurantJoCo Library- Johnson DrJoCo Library- SM PkwyDon ChilitosToto’s CoffeeHyVee- MartwayLucky Brew GrillThe Peanut- 76th StHomer’s CoffeeCasa PalomaHyVee- MetcalfAce Hardware- 95th/MissionPrice Chopper- 95th/MissionSalty IguanaHatties CoffeeJoCo Library- 87th StRadison of OPSteve’s Delicious DonutsHyVee 87th/PhlummPanzonsJoCo Library- 87th PkwyChina StarLenexa Community CenterHyVee- 95th StJoCo Library- Blue JktBorder’s Books- MetcalfRanch Mart CenterJoCo Library- CorinthRimann Liquor- PVBlue Valley LibraryArtisan FrancaisThe Better CheddarLatteLand- State LineEntre VousFarm to Market CaféLeavenworthBonner Springs LibraryLeavenworth LibraryNorth KCHyVee- ProspectPrice Chopper- Antioch RdSun Fresh- N OakPrice Chopper- N OakPrice Chopper- Barry RdNKC LibraryCellar & Loft- KearneyMr. Goodcents- Hwy 291Price ChopperSpring Hill LibraryLouisburg LibraryPrice Chopper- LouisburgLouisburg Cider MillPrice Chopper- GardnerGardner LibraryOlatheJoCo Extension OfficePrice Chopper- Santa FeLibrary- Park StPrice Chopper- K7Austin’s Bar and GrillLibrary- BlackbobEinstein BagelsPrice Chopper- 135thEinstein Bagels- AntiochROLLING PRAIRIE RECIPENancy O’ConnorEnchiladas take a bit of work to prepare. One bite reminds me ofwhy they are worth the effort.Zucchini and Cheese Enchiladas2 Tablespoons butter4 Tablespoons unbleached white flour1 teaspoon chili powder½ teaspoon ground cumin2 cups skim milk2 cups grated reduced-fat sharp Cheddar cheese½ teaspoon saltblack pepper to taste1 Tablespoon canola oil1 ½ cups chopped onion4 garlic cloves, minced or pressed1 large bell pepper, chopped (a mix of green & red is attractive)6 cups chopped zucchinichopped hot peppers (optional)16-18 corn tortillas2 cups chopped tomatoesIn a saucepan, melt butter over medium heat. Stir in the flour, chilipowder, and cumin to make a thick paste. Whisk in the milk a littleat a time. Slowly add the cheese, stirring constantly until cheese ismelted. Season with salt & pepper. Remove from heat and set aside.Preheat oven to 400°F. Heat oil in a large skillet over medium heat.Add the onions and garlic and sauté until soft, about 5 minutes.Add bell pepper and zucchini (and chopped hot peppers if you’reusing them) and sauté 2 more minutes. Add ¼ cup of water, coverand steam veggies until tender. Remove veggies from heat anddrain excess liquid. Gently mix in 2/3 of the cheese sauce.Lightly oil a 9 x 13-inch baking dish. To assemble, place twotortillas side by side at one end of the pan (they will probablyoverlap slightly in the middle). Spread a generous amount of fillingdown the center of the tortillas, then fold them over and roll themup. Place filled enchiladas seam-side-down in the pan. Continue inthis manner until you have filled the pan. Spoon remaining cheesesauce on top and garnish with tomatoes. Bake, uncovered, for20-25 minutes. Serves 8.Reprinted with permission, Nancy O’Connor. Rolling Prairie RecipeCookbook: 1998.24 July, 2008

Hop TalkSaisonSummer is the perfect season to try a saison.When the weather turnshot in Kansas City it’stime move away from themore substantial beers that taste sonice by the fire on a cold night andmove towards lighter beers that areboth dry and thirst quenching, butstill flavorful. A favorite summer beeris a Belgian style beer called saison.Saison had humble beginnings as abeer brewed at farmhouses to quenchthe thirst of the farmhands duringthe hot summer months. It was oftenbrewed at the beginning of winter andkept to condition for several monthsto be consumed in the summer. Atthat time, sanitation and brewingtechnology was not what it is today, sobrewing in the summer meant almostcertain infection. The style progressedto being crafted at small breweriesin the small towns of the Walloniancountryside and many of the bestexamples are still brewed by smallBelgian breweries, although manyAmerican breweries and brewpubshave embraced the style.A saison will typically be verywell carbonated, with a large, rockyhead atop it. Most saisons tend tobe very dry, very light in color, spicyfrom the yeast or spice contributions,moderately bitter from the hops,fruity, and oftentimes, sour or tart.Notice that’s “most” saisons, that isbecause the beer style is very diverseand ever expanding by both Belgianbrewers of the style like BrasserieFantôme and American brewers suchas Jolly Pumpkin. The beer styleleads itself to creative interpretationsusing varied and unique grains suchas spelt, buckwheat, and oats, variousfruit juices, flowers, spices and byintroducing other types of yeast to thebeer such as brettanomyces, whichwill dry the beer out additionally and,to quote Tomme Arthur, create “theproverbial horse blanket and sweatyflavors found in “nature.” Although itstarted out as a relatively low alcoholbeer, the alcohol content has driftedupwards and it is not unusual to findexamples in the 6.5-7.0% alcohol byvolume range and higher.Traditionally, saisons are sold inlarge format bottles that use thickerglass in order to stand up to thehigh carbonation. The bottles areoften corked, which makes for a nicepresentation. This is a style that iseasily embraced by those beer drinkersthat tend to prefer lighter domesticbeers, so it’s a great beer to take todiner parties or picnics.Chris is a an avid homebrewer and amember of both the Kansas City BierMeisters and The Lawrence BrewersGuild. In addition to craft beer, Chrisloves to cook, travel, and hang out withhis wife and two dogs.Food PairingsSaisons are great with foodand could be paired easily withfresh salads, steamed mussels,various cheeses, including agedgoat cheeses or soft-ripenedtriple crème, and lighter fish andpoultry dishes. I’ve come acrossmenus that pair saisons withsuch dishes as Ahi Tuna Cevichewith Mango and Avocado, HerbCrusted Alaskan Sockeye Salmonand a Micro-Green Salad, andginger, lemongrass, Hennepin(a brand of saison) and honeymarinated scallops, seared andserved over chopped briocheand baby lettuces tossed in alight orange vinaigrette with a filowrapped vegetable bundle.Locally Available SaisonsOmmegang HennepinBrasserie de Blaugies Saisond’Epeautre -- (which is brewedwith Spelt)Glazen Toren Saison d’Erpe-MereBoulevard SaisonIf you are feeling adventurousand want to try one that includebrettanomyces, I would go forthe upcoming Boulevard Saisonwith Brett or if you are wantingto try a barrel-aged saison thatincludes not only brettanomyces,but some other bugs, try JollyPumpkin’s excellent Bam Biere.July, 2008 25

COLANDERCheck out all this month’s activitiesJULY1 2 3 4 56 7 8 9 10 11 1213 14 15 16 17 18 1920 21 22 23 24 25 2627 28 29 30 31Back to BasicsCanning WorkshopTuesday, July 15 • 1 – 4 p.m.Fee: $10 includes a jar of food to take homeInstructor: Nancy Schuster, Extension Agent, Family andConsumer Sciences and Master Food VolunteersLocation: Johnson County K-State Research and Extension,11811 S. Sunset Drive, Olathe. Call (913) 715-7000 to register.Visit www.oznet.ksu.edu/johnson for details.Whether you’ve never canned or it’s been awhile, this is the classfor you. We’ll show you the basics of water bath and pressurecanning including the what-not-to-do’s. Then you’ll get a chanceto try your hand at it.Market to PlateThursdays, June 5, July 3, Aug. 7, Sept. 410:30 a.m. – Noon - hands-on cooking,12:00 – 12:50 - lunchFee: $8 each or $30 for all four sessions. (Specifyif joining us for lunch only.)Instructors: Master Food VolunteersLocation: Johnson County K-State Research and Extension,11811 S. Sunset Drive, Olathe. Call (913)715-7000 to register. Visit www.oznet.ksu.edu/johnsonfor details.Join us for produce sampling and a hands-on-cookingexperience as we prepare fresh goods from localfarmers’ markets and community supported agriculture(CSA) producers. Menus will vary dependingupon what is available the previous market day, butcould include Swiss chard, kale, bok choy, parsnips,plus traditional, locally grown seasonal produce. Duringlunch, we will serve a heart-healthy meal as wediscuss the preparation details of the recipes utilized.Dining with DiabetesThursdays July 10, 17, 24, 31; 5:30 – 7:30 p.m.Fee: $20 per person or $30 per couple.Registration deadline: July 3.Instructors: Nichole Burnett, MS,RD/LD, ExtensionAgent, Family and Consumer Sciences, Theresa Becker,RN,MS, Johnson County Health Department, MasterFood Volunteers and Sarah Hare, PharmD, HenHouse PharmacyLocation: Johnson County K-State Research and Extension,11811 S. Sunset Drive, Olathe. Call (913)715-7000 to register. Visit www.oznet.ksu.edu/johnsonfor details.Studies show that complications of diabetes, such asblindness, kidney failure and amputation can be preventedif blood sugar is controlled most of the time.Following a meal plan is the first step in controllingblood sugar. For some, this is also the hardest step indiabetes management.Go Green for Good HealthWednesday, July 23; 12:00Instructors: Wyandotte County Master Food VolunteersLocation: WyCo KSU Extension Office, 1216 N. 79th St.Enjoy spring with a little green. The Wyandotte CountyMaster Food Volunteers will present a lunch and learnseries class on herbs. A kitchen isn’t complete withouta variety of herbs. They can play an important role inyour culinary creations and benefit your health at thesame time. The class begins at noon and costs only$3.00 which includes food samples and materials withrecipes. Call our office at 299-9300 to find out moreinformation and to sign up.July 24 Thur. Cooking Class 6:00 p.m. - 9:00 p.m.Jasper Mirabile, Jr. Jasper’s RestaurantFee: $45.00 per personLocation: A Thyme for Everything, 231 SE Main Street,Downtown Lee’s SummitJoin Jasper for a culinary tour of Sicily! Enjoy andlearn to make such classics as llnvoltini di Melanzane(Ricotta filled Eggplant), Classic Sicilian Pastaand Cauliflower, Asparagus Frittata, Sicilian Caponataand Canolli Gelato, a personal favorite andfamily recipe from Jasper. You will imagine yourselfin Sicily when you cook with Jasper tonight! Callthe shop at (816)554-3755 or email Thymes2@sbcglobal.netto enroll.To list your upcoming event in tastebud’sColander of Events, please contact us ateditor@tastebudmagazine.com. Specialevents, ongoing specials, fund-raisers,openings, wine tastings, celebrity chef appearances,cooking classes, and more areall welcome! The deadline for submissionis always the 1st of the preceding month.Tell Kansas City what’s going on!26 July, 2008

LAST CALLCantaloupeCantaloupe is a vitamin-rich superfruit that looks beautiful andtastes great. Half a cantaloupe will yield over 100% of both yourRDA of vitamin C and vitamin A. No wonder it’s the most popularmelon in America!Cantaloupes are best when they’re locally grown because they areallowed to ripen longer on the vine which yields a sweeter melon. Tomake sure you’re getting a ripe and juicy melon, use your senses:• sniff to get a sweet fragrance• press the blossom end - it should give a little• look to see that there is no green on the outer skin - a yellowishspot on the underside is ok• listen for the seeds to rattle when you shake itLike all fresh produce, be sure to take food safety precautions whenpreparing cantaloupe. Carefully wash the outer rind and refrigeratecut melon immediately. It should last for 5-6 days wrapped in plasticin the crisper drawer.Sweet Melon Salsa1 ½ cups finely chopped cantaloupe1 shallot, minced½ large green pepper, finely chopped1 Tablespoon fresh cilantro, minced1-2 hot peppers, seeded and finely mincedjuice of 1 lime (approximately 3 Tablespoons)1 teaspoon honey, turbinado, or brown sugar¼ teaspoon saltCombine all ingredients. Refrigerate for at least 30 minutes to allowflavors to blend.Recipe reprinted courtesy of Nancy O’Connor, Rolling Prairie CookBook.Cantaloupe is95%water¼ of themelon =50 caloriesand 0 fatAmericans eat9.5 lbsof cantaloupeper personeach yearAn averagesizedcantaloupeweighs3-4 lbs.Looking Search YouTube for unique to listen & ways watch to Herbie serve Hancock watermelon? perform his jazz www.watermelon.org.classic, Cantaloupe IslandJuly, 2008 27

28 July, 2008