Kansas City’s traditional,

hickory-smoked barbeque

Barbeque favorites can be

catered or delivered

Dine at any of the three Smokehouse locations

in Gladstone, Kansas City or Overland Park

Private banquet rooms

are also available at each location

Sunday, November 16, 2014

The real Italian recipe pasta carbonara

My friend is calling me all the time, when he is in town, for this recipe. Now the French people changed the recipe. We started to add "lardon" (bacon) and cream.
Sacrilege!
But where in Italy did you eat it like that? Tell me that I complain and that is jail time guaranteed!  We insult generations of Roman mammas doing that . We have to stop immediately . And you're going to read what follows , because I 'll give you the one and only recipe for Pasta alla Carbonara . You love Carbonara ? Me too.

Ingredients:
1) 1 egg per person - so 2 people = 2 eggs
2) You throw away the bacon and you take only the pancetta ( or Arrotolata affumicata )
3) Parmigiano Reggiano , as much as it makes you happy
4) Salt, pepper and olive oil

And be careful, listen - THAT IS ALL!

You put the pasta in large volume of water because they need to swirl in the water, they want to dance.  You love to go on a packed dance floor where you can not even move? No ? Well, pasta are the same. It has the color of gold , it is not for nothing. It is precious , you cover and wait for boiling water. NO Salt.

Meanwhile, in a bowl you break and you separate the egg white from the yolks. In Carbonara, you use only the yolks. In yolks you put a little salt, a little pepper . Then you put your grated parmesan, mixed gently until creamy. Meanwhile, heat the olive oil in a deep skillet over medium flame, cook the pancetta that you have previously cut roughly. When the pancetta is golden, reserve it for later.

Then, when your water is boiling, you add salt.  The water needs to boil all the time. The quantity of pasta needed it is: 100 - 120 grams per person. Your pasta should be al dente.

Now you add the mixture of eggs and Parmesan, and the pancetta, mixed gently. Gently I said!

Very simple but delicious!

Viva Italia!

Thursday, November 13, 2014

The Cheeriest of Times – A Continuing Compendium of Happy Hours


Part I

The joy of happy hour is comprised of several elements: excellent food, great atmosphere, prompt and friendly service especially as time runs out, and cheap(er) food and drink.  Pierpont’s shines in all categories.

Pierpont’s has probably one of the best atmospheres in town, for starters.  Beautiful bar – where, in the past, I’ve been guilty of ordering a whiskey up high, just to watch the (male) climber.  Very complete lounge menu, from a filet, crab cake and fries for $13 to mussels for $6 and homemade chips for $5.  Several kinds of sliders for $6.  More of course. There’s wine and 8 cocktails to be imbibed at $5.50, Boulevard drafts at $4, and others as well.

This is not a huge bar, but there’s usually room. And it’s such a beautiful and cozy bar.  Go this week and tell them Chris sent you.

 
Pierpont's Poutine

Just part of the poutine – my portly companion started without me! 

Two perfectly delicious fish tacos.



Pierpont’s Happy Hour:  Most of week from 11a.m. to close, Friday 11am-7pm, Saturday 4-6pm, and even on Sundays, 4-9pm.
30 West Pershing
Kansas City, MO 64108
Ph. (816) 221-5111  
Check out their menus - click here          

Monday, November 10, 2014

Genovese does pizza perfectly — and everything else, too

After a trip to Topeka for soccer, we decided to stop at Genovese Italian in Lawrence. Owned by Subarna Bhattachan and Alejandro Lule — proprietors of Lawrence's popular La Parilla and Zen Zero dining spots — and Mexican-born chef Armando Paniagua. It's located in the three-story building, Genovese features seasonal rustic Italian cuisine from the Liguria region of North West Italy by the Italian Rivieras. The restaurant imported Italian made wood-fired rotisserie and charcoal grill. Additionally, another cooking feature is the gas/wood fired pizza oven. The menu features hot and cold antipastis, soup & salads, crisp thin pizzas, homemade fresh pastas --ravioli, fettuccine, pappardelle and gnoochi, and wood-fired rotisserie meats.

We were seated on the second floor and the dining room was noisy and upbeat, with high ceilings. The people can afford to become regulars here; the prices are modest. Diners can also choose from a wide range of wines from the wine list whether the $20 list, premium or reserve list. It is rare these days to find a bottle of wine for $20.

We started with an appetizer: Grass Fed Local Beef Carpaccio with Arugula, Capers, Parmesan & Extra Virgin Olive Oil - $7.5
The night's special was Sea Scallop with Truffles and Risotto. At $28, it's one of the least costly dishes on the dinner menu, and it's memorably satisfying.

The service at Genovese is low-key but gracious and observant. Over all, not surprising that the restaurant was packed.

941 Massachusetts Street.           
Lawrence, KS 66044
Ph. 785-842-0300
web site        
 
Genovese on Urbanspoon

Thursday, November 6, 2014

Laduree Macaron recipe

25 individuals macaron
Preparation: 2h
Cooking: from 12 to 15 min
Finely chop the chocolate and place in a bowl. In a saucepan, bring the cream to the boil. Add the chocolate in three stages mixing in thoroughly between each. Cut the butter into small pieces and add to the ganache until it is smooth. Place in a roasting dish and lay plastic wrap on top so is it touching the mixture. Leave to cool at room temperature, and then place in the refrigerator for an hour until it has the consistency of soft margarine.
In a food mixer, blend together the ground almonds, confectioner’s sugar and cocoa powder until you have an extremely fine powder. Sift. In a bowl placed in a bain-marie, melt the chocolate and heat to 35°C (95°F).
Courtesy image: Do it in Paris facebook
Whip the eggs. When the have a mousse-like consistency, add a third of the caster sugar and whip for another minute. Add the rest of the sugar and whip for another minute before adding the melted chocolate. Then use a flexible spatula to delicately blend the almond-sugar mixture into the egg whites. Blend until white peaks form in the mixture; they should just about be able to remain standing.
Using a 12mm nozzle, pipe the mixture onto a baking tray covered with a sheet of parchment paper to form macarons 6-7 cm in diameter. Tap the tray so that the macarons settle. Preheat the oven to 150°C (300°F). Leave the macarons at room temperature for 10 minutes, and then cook for 12-13 minutes until the exteriors have a light crust. Remove from the oven and leave to cool. Then take half the macarons and place them upside down on a plate.
Finishing touches
When the ganache has consistency of soft margarine, spoon into a pastry bag with a nozzle and garnish the upside-down macarons with a nut-sized amount of ganache, then cover with other macarons to make a ganache sandwich. Put the completed macarons in the refrigerator for 12 hours before serving.
Tip
When you take the macarons out of the oven, pour a little water between the parchment paper and the baking tray by lifting the paper by the corners. The humidity and the steam produced will make removing the macarons easier when they have cooled.