JP Wine Bar

Wow, a Tuesday night on the town with my two favorite ladies (Barb and Megan)! We traveled downtown to JP Wine Bar to hear some cool music and sample some of JP’s wines and food.

First, JP’s is totally smoke-free, which is a huge plus for us! It’s got ample parking and it offers patio seating out front. Check out their website to get a look at the sleek décor.

Before I move on to the food and drinks, let me give you the low-down on the music, Barclay Martin Ensemble. Barclay has a voice that has been compared to James Taylor. Visit their website to listen to some of their music. We all really enjoyed the Ensemble. See their review below that appeared in the Kansas City Star. I especially like some of their more lively numbers with lots of percussion.

For wine, Barb tried a red flight (two ounce pours), featuring the following wines (Note the theme from the movie, Sideways):

Get Sideways

133
Siduri Pinot Noir, Willamette Valley, Oregon 2005
Winemaker Adam Lee sources fruit from some of the most disparate vineyards in the Willamette Valley, then vinifies each barrel according to lot, clone, and cooper in an effort to champion individuality of place and intensity of flavor in each wine he produces.

134
Cycles Gladiator Pinot Noir, Central Coast, California 2005
Cycles Gladiator is a celebration of the freedom and happiness that pervaded the late 19th century following the invention of the bicycle. The mythological image of the ‘winged bycicle’ captures the grace, beauty, and uniqueness of our hillside vineyards.

135
Faiveley Nuits-St-Georges 1er Cru,Burgundy, France 2001
Classic French Burgundy from one of the regions’ top producers. With notes of earthy spice and dried fruits a good balance of acidity and soft texture makes this a great Pinot to pair with several foods.

Megan tried a flight of their whites:

World Cup Whites

105 Zemmer Pinot Grigio, Alto Adige, Italy 2004
Radiant straw yellow in color with apple and delicate pear fruit on the nose. This wine broadens and expands from tight scents of dry pineapple and white flowers to ripe flavors of lime.

106 Nora Albariño, Rias Baixas, Spain 2004
The Albariño varietal is native to this coastal area. It's rich and deep, offering melon, smoke, mineral and honey flavors and a long, smoky finish.

107 Balbo Crios Torrontes, Cafayate, Argentina 2005
Enticing aromas that are strikingly similar to Viognier, with hints of peach pit, flowers, and orange citrus fruit. Beautiful structure and acidity along with enticing fruit flavors.

108 Saint M Riesling, Pfalz, Germany 2003

Produced by Germany’s famed Dr. Loosen, this is a fresh, fruit-driven wine with wonderfully ripe flavors of peach and apricot.

Onto the food! An important note is that during most of June, JP’s kitchen will be closed due to an expansion. When the remodel is complete, they will start offering a full menu.

We sampled two items from their “light” menu. Both were delicious. We chose a cheese flight (“Local Flavor”) and a Bruschetta. The cheese flight was loaded with goodies like pear, apple, roasted pecans (spice with cumin, yummy), gourmet crackers, dried cherries, grapes, roasted peppers. Watch out for the roasted garlic – right Megan!

Local flavor

Maytag Blue, cow’s milk, soft blue
Wanting to make a name of his own Fritz Maytag, son of the founder of the Maytag washing machine, began working with scientists at Iowa State University to develop a great handmade American Blue. Considered one of the Noble Four Blues it has a moist yet crumbly texture with a lemony finish.

Carr Valley Mobay, cow’s milk, semi-soft
Carr Valley Mobay artesian cheese is made in two halves with grapevine ash in the center and outside. One half is made with goat’s milk, the other with sheep’s milk, and are then pressed together as one cheese. The flavor is earthy with a clean goat and sheep remnant.

Vella Special Select Dry Monterey Jack, cow’s milk, firm
This Special Select Jack has all the same characteristics as Vella’s regular Dry Jack, with its hard, pale yellow interior and sweet, nutty flavor. It is aged for a full year to develop an even harder texture and more intense flavor, making it similar to a Parmigiano Reggiano.

Bruschetta
Mixed greens, manchego cheese, pepperocinis, peppadews, pears, pear-balsamic dressing, fried Beau Solais Farms oyster mushroom croutons


TREAT YOURSELF TO A BARCLAY SUMMER
Diverse and daring ensemble plays regularly at Bar Natasha.
By TIMOTHY FINNThe Kansas City Star

The Barclay Martin Ensemble: June 20, July 18, Aug. 15 and Sept. 19 at Bar Natasha, 1911 Main St.
No one is ever going to confuse the two, but the music career of Barclay Martin has taken a David Byrne twist. In the same way Byrne evolved from a composer of enervated, twitchy post-punk art songs like “Psycho Killer” to a sound experimentalist and then a connoisseur of world music, Martin has changed both his tunes and the way he plays them.
He spent years developing a loyal following of fans who warmed up instantly to his refined blend of café folk and folk-rock tunes, which he sang in a voice that may always draw comparisons to James Taylor’s. He could have sustained that career, which produced the very appealing recording “Age of Information.”
But after some travel abroad, including several trips to the Philippines for a music documentary, Martin started to feel unsatisfied with the music he was making and the way he often performed it: solo with guitar.
Then came a career-altering moment: He started listening to and then playing with some of the best musicians in Kansas City. These days Martin leads the Barclay Martin Ensemble, a five-piece group comprising a lustrous roster of singers and players: Mark Lowrey on piano; Giuliano Mingucci, drums and percussion; Rick Willoughby, bass; and Erin McGrane, vocals and percussion.
For the summer and beyond, the ensemble has a gig every third Wednesday of the month at Bar Natasha, 1911 Main St. (It also performs regularly at JP Winebar, 1526 Walnut). During its May 16 show at Natasha, the band ended its 90-minute set with a one-two punch that illustrated its diversity, its sophistication and its brawn.
First, “Dawn,” a dynamic blend of ambient/hypnotic vocals and rhythms that erupts into a rumba/salsa rock beat before subsiding into more transcendence.
Then “Brother’s Keeper,” more than five minutes of two-chord gospel-blues revelry, featuring lots of percussion and harmonies and dancing and Lowrey giving the grand piano a combined Jerry Lee Lewis/Keith Moon working-over.
It was a joyous, high-energy moment — caffeinated, you could say, but definitely not your coffeehouse brew.

Dan's Birthday Dinner

This recipe was published in March 2002 edition of Bon Appétit. This is the third time we have made this dish and its a winner every time. I use my cast iron skillet. Also, in checking the reviews for this recipe, some reviewers have reported needing to thicken the sauce with cornstarch. I have never had to add this step, so for me the recipe works as presented.

PEPPERCORN STEAKS WITH BOURBON SAUCE

4 teaspoons four-peppercorn spice mix or whole black peppercorns

6- to 8-ounce beef tenderloin steaks1 tablespoon vegetable oil
2/3 cup bourbon
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces1/4 cup finely chopped shallots

2/3 cup beef stock or canned beef broth Coarsely crush peppercorns in mortar with pestle.

Season steaks with salt. Sprinkle peppercorns over both sides of steaks, pressing to adhere. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 3 minutes per side for medium-rare.

Meanwhile, heat bourbon in heavy small saucepan over medium heat until warm. Remove from heat; carefully ignite with match. Let burn 30 seconds, then cover to extinguish flame.

Transfer steaks to plates; tent with foil to keep warm. Add 1 tablespoon butter and shallots to drippings in skillet; sauté 2 minutes. Add stock and bourbon; boil until reduced by half, about 3 minutes.

Remove from heat. Add remaining 5 tablespoons butter, 1 tablespoon at a time, whisking just until melted. Spoon sauce over steaks and serve.
Makes 6 servings.

Bon AppétitMarch 2002
Epicurious.com © CondéNet, Inc. All rights reserved.

We have made this cake several times. It’s dense with great flavor. Add more zest to give it an extra kick. The last two times it has been a bit on the dry side. Barb thinks you really need to watch your cooking time and pull before you think it’s ready.


BLUEBERRY-LEMON CAKE WITH LEMON CREAM CHEESE FROSTING

2 cups plus 6 tablespoons cake flour

2 teaspoons baking powder

1 teaspoon salt

3 cups fresh blueberries (about three 4.4-ounce packages)

1 cup whole milk

2 teaspoons vanilla extract

1 teaspoon grated lemon peel

1 cup (2 sticks) unsalted butter, room temperature

1 1/2 cups sugar

4 large eggs

Lemon peel strips (optional) Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper; butter paper. Dust pans with flour. Sift cake flour, baking powder, and salt into medium bowl. Transfer 1 tablespoon flour mixture to large bowl. Add fresh blueberries and toss to coat. Set remaining flour mixture and blueberries aside.

Stir whole milk, vanilla extract, and grated lemon peel in small bowl. Using electric mixer, beat butter in another large bowl until light and creamy. Gradually add sugar, beating until mixture is light and fluffy. Beat in eggs 1 at a time. Beat in flour mixture alternately with milk mixture in 3 additions each, just until blended. Fold in blueberries. Divide batter equally among pans.Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Run knife around pan sides to loosen. Turn cakes out onto racks to cool completely.

Peel off parchment paper.Transfer 1 cake layer to platter. Spread 3/4 cup frosting over cake layer. Top with another cake layer; spread with 3/4 cup frosting. Top with third cake layer. Spread remaining frosting over top and sides of cake. (Cake can be prepared up to 1 day ahead of time. Cover with cake dome and refrigerate. Let stand 30 minutes at room temperature before continuing.) Garnish cake with lemon peel strips, if desired, and serve. Makes 12 servings.

Lemon Cream Cheese Frosting

2 8-ounce packages cream cheese, room temperature

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

4 cups powdered sugar

1 teaspoon grated lemon peel

1 teaspoon vanilla extract

Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in powdered sugar. Beat in lemon peel and vanilla. Cover and refrigerate until just firm enough to spread, about 30 minutes. Makes about 4 1/2 cups.

Bon AppétitAugust 2001

Thymes Two Catering, San Francisco, CA
Epicurious.com © CondéNet, Inc. All rights reserved.

Pan-Seared Scallops

We tossed this together in minutes! Barb cooked the asparagus in the oven on a cookie sheet with olive oil at 475. I cooked the scallops in a cast-iron skillet with a little canola oil at a medium-high temperature. Before cooking, I coated the scallops in Wegman’s browning flour. I only turned them once to cook side. Voila, a delicious meal in minutes.





What’s on the horizon?

I am going to devote an entire post to Wegman’s, they deserve it!

Also, I am going to have a post about my equipment. Whoa, keep it clean, my cooking equipment!

Also I am planning a post about our favorite summer beverages.

Fish and Shrimp Tacos

This is based on a San Diego style fish taco receipe. I used fresh haddock from Costco for the fish. It was a winner!

Serves: 4 Preparation time: 15 minutes Ingredients:
1/2 cup canola oil
1 cup beer
1 large egg
3/4 cup all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 teaspoon salt
Freshly ground black pepper
2 - 8 ounce white fish fillets , pin bones removed and each fillet cut cross-wise into 6 pieces
1 small to medium sweet onion such as Vidalia, 4 to 8 ounces
15 sprigs cilantro

1 1/2 teaspoon fresh lemon juice

1/2 teaspoon cumin
1/2 cup light or regular mayonnaise
1/2 cup low-fat yogurt
1 small head green cabbage, 12 to 16 ounces
2 ripe but firm avocados
1 lime
1 12-ounce jar medium-hot salsa
12 flour tortillas, about 8 inches in diameter

1. Put the oil in a large, heavy skillet over medium-high heat. Combine the beer, egg, and flour in a medium-size mixing bowl. Stir in the mustard, cayenne, salt, and several grindings of black pepper. Put 6 pieces of fish in the batter, coat well, and add to the skillet. Cook for 3 minutes, turn the pieces, and cook for 3 more minutes, or until golden brown. Drain on a paper towel-lined platter. Repeat with the remaining 6 pieces. Reduce the heat if needed to prevent burning.

2. While the fish cooks, peel and quarter the onion and remove the leaves from the cilantro sprigs. Put the onion and cilantro in a food processor and pulse several times, or until coarsely chopped. Add the mayonnaise, lemon, cumin and yogurt to the processor and pulse just once or twice to combine. Put the onion-mayonnaise sauce in a small bowl.

3. Halve the cabbage lengthwise and remove the core from each half. Place each half, flat side down, on a cutting surface and cut into thin shreds with a chef's knife. (Or shred using the large holes of a four-sided grater or the grating attachment of a food processor.) You should have about 4 cups. Put the cabbage in a small bowl.

4. Halve, pit, and peel the avocados. Cut each half lengthwise into six slices. Lay the slices on a small plate. Cut the lime into 4 wedges and put in a small dish. Put the salsa in a small bowl with a slotted spoon (so you won't get a lot of liquid in your tacos).

5. Bring all the ingredients for the tacos to the table and allow diners to make tacos one at a time as follows: Put a few tablespoons cabbage in the middle of each tortilla. Top with 1 piece of fish, 1 tablespoon of the onion-mayonnaise sauce, 1 tablespoon salsa, 2 avocado slices, and a squeeze of lime. Fold and eat.

Eggplant Crustini

Barb made this up last night on the fly - easy and delicious. I cooked it on the grill.

Eggplant Crustini
1 eggplant
fresh mozzarella
crusty rolls
fresh basil (use whatever seasoning you have on hand) Greek seasoning would work well too
tomato

1. Heat barbecue grill
2. Slice eggplant, tomato, rolls, and mozzarella across the diameter
3. Brush rolls and eggplant with olive oil and seasoning of your choice
4. Grill eggplant on one side
5. Slightly grill tomato
6. Flip eggplant and place mozzarella on top of eggplant.
7. Cover grill so cheese starts to melt
8. Place rolls on grill, grill first side and flip
9. On toasted side, place the eggplant and tomato on top.
10. Grill unit second side of roll is toasted
11. Drizzle olive oil and seasoning on top.

Enjoy!

PS: Our side dish was Rosy's Fries (stay tuned for recipe)

ORANGE DROP COOKIES

As a boy, the smell of these cookies drifting from Mrs. O'Herns kitchen turned me into a beggar. Years later my mom secured the recipe. These cookies are cake like, with the lift from the baking powder and soda. Enjoy!

I use a cookie scoop from King Arthur Flour The Baker's Catalogue:
King Arthur Flour

Mrs. O’Herns Orange Drop Cookies

1 cup shortening or butter
2 cups sugar
2 eggs
1 cup sour milk
½ cup orange juice
4 ½ cups flour, sifted
2 tsp. Baking powder
1 tsp. Salt
½ tsp. Soda

375 degree oven

1. Add dry ingredients to large mixing bowl. Whisk ingredients to blend.
2. Add liquid ingredients and mix together.
3. Drop batter (1 tbls.) onto cookie sheet lined with parchment paper.
4. Bake for 10 minutes
5. Cool on wire rack

*Optional: Add orange zest to cookie batter for extra flavor.

Orange Drop Cookie Frosting

3 tablespoons butter, soft
1 tablespoon orange rind, grated
1 tablespoon orange concentrate
1 ½ cup powdered sugar


For frosting: mix butter, orange zest and orange juice together. Then add powdered sugar and beat until smooth. Add a teaspoon of milk, only if needed.