Let's Go Local and Taste the Bluegrass... 30th Annual Event and More.

This past weekend I had the opportunity to spend a lot of time soaking up, or shall I say savoring, the Bluegrass. First, I went to The Taste of the Bluegrass with a fellow food blogger, Lori, from Fake Food Free. Second, my family and I had breakfast at a quaint, hip coffeehouse in a neighboring town.

The 30th Annual Taste of the Bluegrass is a big fundraiser for a local food bank, God's Pantry held at Keenland. Neither of us had ever attended this event, but thought it would be great way to enjoy some local foods and get our "foodie" fix. What we had not planned for was the crowd! WOW! Needless to say, we were probably the only ones wandering around with cameras and much less really there for the food. Many of the attendees were there to be seen and take advantage of the beverages.

So with our cameras aimed and ready, Lori and I spent the evening wandering around looking for special foods to taste and drinks to sip. We started out with my favorite local cupcakery, Baby Cakes. Tricia had the Kentucky Pride, moist mocha, bourbon cupcakes topped with mocha bourbon buttercream. Delicious! She also had her Elvis and Priscilla, banana cupcakes with peanut butter icing and fudge sauce.



We saw lots of beautiful cakes from some local cake shoppes like this one from The Sugar Forest.

Then we moved onto a very interesting liqueur. Alltech's Lexington Brewing Company, which Lori’s husband works for, had something new for me to taste, Bluegrass Sundown. A very smooth coffee concentrated liqueur you blend with hot water and top with cream. Tastes like a Bourbon-y version of an Irish Cream.



Speaking of beverages, there were plenty to chose from: wines from Elk Creek Vineyards, Equus Run and Chrisman Mill Vineyards; bourbons from Four Roses,Buffalo Trace and Maker's Mark Distillery. Kentucky has always been known for our Bourbons, but our vineyards are outstanding too.

It seemed that every corner we turned, or line we joined, was serving sweets. The place was so packed that you had to jump in whatever line was open so there was no chance for planning a well-balanced tour of tasting. Our next stop was with Turf catering which we started with a sweet tangy Key Lime Cheesecake Martini then an amazingly moist Maryland Crabcake with Lemon Aioli and last Seared Ahi Tuna on an Edible Poppyseed Cracker Spoon with Wasabi Cream.





After following the crowd to a separate part of the barn, we finally found some of the local restaurants. You could smell the aroma coming from Giuseppe's Ristorante Italiano booth, a restaurant that has been in town for years but I've never even been there. Lori and I both devoured our sample of their Lobster Gnocchi Gratin. WOW- my husband and I will be eating there this summer.




I was very excited to see that Sullivan University, our local culinary school was there with a group of their students. They had chefs making pasta on site and serving it with three variety of sauces, all local ingredients, spinach, tomato basil and alfredo.




Lori moved on to taste some local lamb and beef from the Good Foods Co-op and more from one the wonderful Holly Hill Inn in Midway Kentucky.

We ended the evening with possibly THE best goat cheese I have ever tasted. Sapori d' Italia Artisan Cheese by Giovanni Capezzuto. They had eight different cheeses to taste. Their cheeses are thoughtfully made using only the finest ingredients. One of my favorites was the Caciotta alle Noci, goat cheese with walnuts. Makes me nuts about this company! Ha! No pun intended.



This was a fun adventure and I thanked Lori for spending her time and money on it with me. For the record, we purchased our tickets from our own pockets and did not receive any compensation for comments or pictures posted for review. Hope you enjoyed a little sample of the Bluegrass tastes yourself. Make sure to check out Lori's post, too! http://www.fakefoodfree.com/2010/05/taste-of-bluegrass.html

Now for the second part of our Go Local weekend! Since this past fall I have had the chance to get to know this great local social media guru, Jim Davis otherwise known as @Espressomedic on Twitter. What some of you might not know is that he is also owner of three very cool coffee houses in the Bluegrass area.



Common Grounds in Lexington, which is where he graciously gave me coffee for our Great American Bake Sale in April. The Hub in Danville, KY and Main and Maple in Nicholasville, KY. All three very important spots to many folks. I had the pleasure of having lunch with Jim last week to brainstorm some cooking ideas and to see where I could possible help, or where he could help with my endeavors. See Jim is all about helping! So, he invited my family and I down for a nice home cooked meal at Main and Maple last Saturday morning. Not only does he own these great joints but he also spends his quality time cooking breakfasts for his customers each Saturday at this location.


He is looking at expanding his menu soon but we had plenty to choose from. Pancakes, all kinds of omelets combinations and even stuffed Strawberry French Toast, which is what the girls and I chose.



A large helping of thick sliced toast soaked in egg and cooked with edges crisp and center moist. Layers of cream cheese and strawberries scattered on top. Oh, and how can I forget the garlic cheese grits---all perfectly paired with a bold fair trade Ethiopian coffee.

If you are in the Bluegrass area make sure to stop by at any of these great local stops. You are sure to be taken care of with love and local flare. Best. MM

Coconut Crêpes with Lentil Filling ... a new favorite Meatless Monday

I did it! I did it!! I finally made an Indian dish that my girls ate and actually enjoyed.

Before I moved from Lexington to Portland, I enjoyed many meals from a local Indian restaurant and made it a favorite cuisine leading me to search out Indian joints in all cities.

This all changed after having my girls. Now don't get me wrong, I am very blessed to have children that are willing to try new foods. In fact my oldest gets excited anytime I decided to have her try my "experiments". But when it comes to really enjoying a dish and actually finishing their plates, they tend to stay away from most spices. But...something changed tonight. Hooray!

Note- this recipe is not to be confused with the delicious Lentil Crêpes (Dosa). But this is something I have on my try list.



Coconut Crêpes with Lentil Filling

Lentil Filling
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 tsp fresh minced ginger
1 tbsp curry powder
1 tsp salt
2 medium Yukon gold potatoes, peeled and diced
2 cups dried lentils
4 cups water
1 tsp honey
Handful chopped cilantro
1 cup frozen peas
Raisins and sour cream for toppings (optional)

In a large deep skillet, heat oil then add onion and saute for about 5 minutes or until soft. Combine garlic and ginger and let spices heat. Add potatoes. Rinse lentils and stir into skillet with water. Blend in curry powder and salt. Place top on skillet and let steam cook ingredients together for about 20-30 minutes removing top to stir occasionally. Add frozen peas and cilantro towards end of cooking time.


Coconut Crêpes
Makes about 10 servings
3 eggs
1 1/2 cup coconut milk (I prefer So Delicious Coconut Milk Unsweetened but light canned coconut milk works too)
1 1/2 cup white whole wheat flour
1/2 tsp salt
1/2 tsp honey
1 tbsp oil for skillet

Break eggs and add milk to mixing bowl. Whisk until foamy.



Gradually stir in flour and salt and whisk until lumps disappear.



Heat medium sized skillet with oil and add 1/4 cup of mixture to heated pan. Carefully use spatula to loosen crêpe from pan. Wait until all sides of crêpe have started to curl before removing from pan. Repeat with remainder of mixture.

Spoon Lentil mixture onto crêpe and fold adding raisins or sour cream on top.

(Oh and if you are wondering...that is an Indie Pale Ale in the picture above. We thought it would go well with the crepes and we were right! Yum.)

Banana Nut Muffins

When I was a kid I loved waking up to the smell of fresh baked banana bread, a common smell coming from our kitchen. My mom would bake this as a special breakfast treat, "thinking of you" gift for friends or teachers or as part of her cooking therapy. Either way, my dad and I loved every bite.

My mom and I were talking recently about old recipes of her mom's, ones she wishes she still had. The banana bread her mom made was her favorite. She still hasn't been able to copy it as it called for two very odd ingredients: vinegar and powdered milk. It was a recipe her mom got from the cooks at the two-room schoolhouse where she taught for many years.

I spent the week looking at two bananas on my counter turn brown, knowing I needed to bake with them. This morning, with my mother in mind, I decided to make a muffin version of a banana bread recipe I like to use.

Not only did the muffins turn out great, but they also gave our house the nice smell of my childhood. As my oldest came down for breakfast, she even mentioned how yummy it smelled. Nice, warm fuzzy times!!

Banana Nut Muffins

2 ripe bananas, mashed
1/3 cup sugar
2 tbsp honey
1 tsp vanilla extract
1 egg
1 egg white
1/2 cup canola oil
1/4 cup wheat germ
3 1/4 cup white-whole wheat flour (I really like using King Arthur's flours)
1/2 tsp baking powder
1 tsp baking soda
2/3 tsp salt
1 tsp cinnamon
1 cup lowfat or fat free buttermilk
1/4 cup chopped walnuts (optional)

Heat oven to 325 degrees. In small bowl beat oil, sugar, honey and vanilla together. Add eggs and continue to mix. Stir in mashed bananas. In large bowl, combine dry ingredients and whisk. Gradually add wet ingredients saving milk for last. Blend milk and other ingredients together making sure not to over stir. Spoon mixture into lightly greased muffin tins or cupcake liners leaving a little room at top. Bake for 20-25 minutes or until lightly brown.

For a sweeter touch. You can add 1 tsp brown sugar to the top of muffins before baking for a crumble topping. This time I chose to go a little more on the healthy side.

Spinach Crust Quiche with Smoked Cheddar

Does your family turn their noses up to their green leafy vegetables? If so, here is a great way to get some veggies on your kitchen table without moans and groans.

This dish is a favorite at the McDonald table. It gives my girls and husband some of their favorites--cheese, eggs and spinach--all together in a nice pie shape meal. What more can a mom ask for? Folic acid, iron, selenium, protein, and fiber all in a pie.

Spinach Crust Quiche with Smoked Cheddar

Crust
1 tbsp olive oil
2 cloves garlic, minced
4 cups of fresh spinach (frozen works well too- just use one container)
1/2 tsp dried basil
1/2 tsp salt
1 cup unbleached all purpose flour
1/4 cup wheat germ
1/2 cup bread crumbs





Heat oven to 375 degrees.
In a large skillet heat oil to medium heat. Add garlic and saute for 2 minutes. When garlic is soft add spinach and let wilt. In small bowl add dry ingredients, except 1/4 cup of bread crumbs- and whisk together. When spinach is cooked and cooled, stir in dry ingredients and press into a lightly oiled quiche dish or other pie pan. Make sure to completely cover dish. Sprinkle bread crumbs on top and bake for 15 minutes or until slightly brown.

Filling
4 eggs, whisked
1 cup low fat milk
1/2 cup low fat cottage cheese
1 cup smoked cheddar cheese, grated
1 tsp chili powder
1/2 tsp nutmeg
salt and pepper to taste

Pour filling in pie pan when crust is slightly cooled. Bake for 30 minutes or until eggs have settled. Let quiche sit for 10 minutes before cutting. Serve either warm or cold. Yummy either way!

Meatless Monday: Creamy Roasted Vegetable Primavera

It excites me to know that I have a family who supports my food beliefs. #1 -I am proud that my husband- when we were dating, took his first bite of tofu and admitted that he liked it and could eat it again (now even asks for it for dinner). #2- It puts a smile on my face when my oldest daughter reminds me, while planning our weekly menu, that we have to have a Meatless Monday- breakfast, lunch and dinner! But knowing that none of this has been forced on any of my family makes it even more rewarding!

So what are some reasons why I chose to support Meatless Mondays? Well, I mentioned some of these reasons before. But-what I haven't shared are the reasons that are connected deeply in my blood...Heart disease. It is a disease that hit early in my father's life. At age 42 he had his first heart attack. Yes, you read that correctly- he was young. (Kind of scary that my husband is nearing that age.) He has had another heart attack since then and has even had quadruple by-pass surgery. He has made some major life changes that have helped but I can only pray that he continue to keep it up...for a longtime!

Anyway, I wanted everyone to understand that my choice to have a Meatless Monday is not just to support my food beliefs but for the real health reasons too!!! It is a wonderful way to introduce folks to recipes that do not contain meat. To bring awareness to the current research focusing around plant based diets. I am promoting the notion to try one day without meat. Not to push a full fledged vegetarian diet for all to follow.



Creamy Roasted Vegetable Primavera
Makes about 4-6 servings

2 carrots, diced
2 small zucchini, diced
1 red pepper, diced
1/2 head broccoli, diced
1/2 head cauliflower, diced
1 tbsp olive oil
1 tbsp coarse sea salt
1 tsp garlic powder

~8 oz. spaghetti, cooked as directed (we like to use Whole Foods Whole Wheat 365 brand)

Heat oven to 375 degrees. Place diced vegetables in large bowl and toss with oil and seasonings. Spread evenly on baking sheet and roast for ~30 minutes or until carrots are tender.

Sauce
1 tbsp butter
2 cloves garlic, minced
1/2 cup all purpose flour
1/3 cup wheat germ
1/2 cup reduced fat sour cream
1/2 cup skim milk
1/2 Parmesan cheese
1 tbsp goat cheese or other strong soft cheese
salt and pepper to taste

Heat medium saucepan and add butter. Let butter melt then add garlic and let it brown for about 5 minutes. Pour flour and wheat germ in and soak up the butter creating a paste. Whisk in sour cream and milk to make a thick sauce. Continue to stir and mix in cheeses. Once mixture is heated and smooth allow to cook at a low heat for an additional 5 minutes. When vegetables and pasta are ready, pour sauce over and serve.


Do you think she enjoyed her taste? Sometimes it's lots of fun to try and get the perfect picture for my posts. The dishes tend to lose bites along the way.