Limoncello or Applecello, so many decisions in life.

This has become our trademark drink and cake. We have a beautiful container of limoncello sitting on the kitchen counter and the applecello container in the fridge. I was first introduced to limoncello 12 years ago in Italy, at Casa Caponetti. Laura Caponetti gave me some to taste while I was there. She sent me home with the recipe, which is so easy . www.caponetti.com

Laura Caponetti will be arriving in Kansas in March. She will be conducting cooking classes, and preparing some special dinners. We are so happy she is coming. Watch for more information on these Special Events!!!

Limoncello recipe

1.75 liter of vodka

peels of 10 lemons , put in vodka for 10 days.

After 10 days add equal parts of sugar and water, same as the amount of vodka.

It is ready to go.

The Limoncello cake and sauce recipe is in our September 2008 blog. This recipe came from Jasper's nephew, Jasper the third. He is making the cello cake and drink famous. They have many drink recipes at Jasper's Restaurant.

Applecello recipe

1.75 liter of vodka

Gallon of Louisburg Cidermill cider.

Louisburg Cidermill milling spices. www.louisburgcidermill.com

Simmer cider and milling spices for 1/2 hour , take off stove, cool, and add vodka. Let this sit for 1 week, then enjoy.

Enjoy

Mike

Bicerin Chocolata or Chocolata Bicchiere

Whatever they call it, it is Great, and it is real CHOCOLATE. I remember being in Turin, Italy with Jasper Mirabile at the oldest coffee shop in the world having our bicerin. Turin (Torino) is the capital of Piedmonte, and where the winter Olympics were held. The coffee shop was founded in 1760. WOW!! There you will see people drinking this delightful concoction in a " little glass " which is what bicerin means.

I love chocolate. It is just about my favorite food. Jasper made fun of me long after we came home about my chocolate habit. Bicerin is a mixture of expresso coffee, hot chocolate and cream.

We made this last week for our friends at Casa Somerset. Jasper dropped by and the cooking began. Bicerin was the last item, but it sure ended it on a good note.

http://www.jasperskc.com/ He is the # 1 Chef in KC.

Chocolata Bicchiere

1 cup milk

1/2 c. heavy cream

1 c. semi-sweet chocolate chips

1 c. strong black coffee or espresso

1/2 c. flavored liqueur (coffee-flovored was used, but you can use almond, hazelnut, orange, or just chocolate liqueur)

1T dark rum or brandy

Whipped cream

Grated chocolate

In a saucepan, bring milk and cream to low boil, add chocolate chips to the milk. Simmer over medium heat, stirring, until all is melted and smooth. Add espresso. Add liqueur and rum and stir well.

If too thick, you can add a bit more milk if desired (I couldn't imagine why...)

Remove from heat and pour into espresso cups. Top with a spoonful of whipped cream and grated chocolate.

This is close to heaven.

Mike

Pizza Bella , Kansas City

As you can see, Christine is enjoying pizza at Pizza Bella. We took the family there after Christmas. Leonard Mirabile of Jasper's Restaurant told us about this restaurant, and his brother Jasper, Christine, and I have eaten there before. Leonard raved about it. http://www.jasperskc.com/

Pizza Bella is close to pizza from Italy. I was reading about others opinions / reviews on http://www.yelp.com/

They have different antipasta dishes. The brussel sprouts, with cranberries is over the top. This last trip they had new dish, roasted red cabbage and beet salad. It was so good, you have to try this one. I am putting it on one of my favorite dishes to cook at Casa Somerset.

The pizzas are cooked in just minutes, like in Italy. They have no stoves there, everything is done in their amazing wood-fired ovens. The taste from the red hot coals is in the food.

Pizza Bella is at 18th and Baltimore in Kansas City. http://www.pizzabellakc.com/ Google it and read the reviews, you will rush to eat at this unique pizza house in KC.

Enjoy the experience.

(Don't you just LOVE it when people take pictures of you eating....?) C.

Dinner at Jasper's

Christine and I were sooooo excited to be invited to Jasper's house for dinner. Judy Witts-Francini was going to be there from Italy.

Let's see.... Jasper cooking at home and Judy our tour guide in Italy, many friends. WOW!!!! It is just like traveling Italy with Jasper. Judy was working online at the table, and Marianne was helping. The only thing that was missing was Christine and Jasper were not lost!

You know if you are at Jasper's restaurant you are going to overeat. Well, it even gets better at his home. Lisa and Jasper created the perfect meal. It started as soon as we walked in. Cheese from Wisconsin with fig sauce. The clams, with buttered bread crumbs, I loved. The pasta, fried cauliflower, asparagus fritatta, foccacia, and pork falling off the bone.

Jasper's Mom, Nana Jo, made cream puffs to finish off the evening. She is like my own Mom, she always cooks the best for her family. We love you Jo!

Jasper and Lisa were wonderful hosts. It was a great night.

Mike and Christine

Travels with taste ,new blog

This is our friend Mariann ,She planned and led us on our last trip to Italy. Mariann is a true Slowfood ambassador. She doesn't eat at chain restaurants or shop at food stores of the same.

TRAVELS WITH TASTE IS NOW A BLOG!!!

http://www.travelswithtaste.blogspot.com/ .
The plan is to write short pieces about my favorite things that you might also enjoy…travel, food, gardens, etc. And, I would love to see your comments. Just click on “comments” at the bottom of the “post” and enter your thoughts. Be sure to enter all the things it asks for…before you click “publish your comments”.

Travels With Taste
Fried Dill Pickles
Posted: 04 Jan 2009 11:11 AM CST
FRIED DILL PICKLES … Most people say “What?” Our family says “How soon can we have some?”This is a travel story of sorts. In the late 70’s, my husband Bill, the architect, was supervising construction of an addition to a small hospital/nursing home in Jena, Louisiana. This town is so small he had to spend the night in the nursing home, or at the home of the administrator, because there were no hotels or motels. He often took his meals in the existing hospital cafeteria, but for a “special” dinner he would go the "The Cock Of The Walk" in Natchez, Mississippi… about a one hour drive away.Anyway, Bill would come home and rave about the fried dill pickles he had eaten at the restaurant, mostly known for it’s fried catfish. Well, like most people, when he told me about them I said “What?” Then I had a chance to drive to Jena with him on a photo safari. It seems that the administrator wanted pictures of the local Louisiana countryside to put on the walls, as most of the residents of the nursing home had never been outside of the parish (county). While on the trip I finally got to taste those pickles. WOW!!!My recipe was developed in an attempt to duplicate what I had eaten … but a small deep fryer can not do the same job as the giant vats of fat in a commercial kitchen. Frankly, deep frying is a pain in the you know what, so this snack has been relegated to the status of “only before Christmas dinner”. There are exceptions, of course, but not many.This post is dedicated to my all male family…Bill, Will, John and Grampa V. It seems I can never make enough!Fried Dill Picklesor other vegetablesBeer Batter:3/4 Cup self rising flour or biscuit mix1/4 Cup corn starch1 Cup beerKeep in proportion but increase volume of each ingredient depending on how many pickles you want to do. Batter should coat pickles (or vegetables) evenly -- Add flour if too runny (thin) or beer if too thick to "flow" evenly.Pickles:Kosher Dill chunks or chips, a big jar.Drain pickles well, pat dry with paper towels. Shake in sack of flour, 6 - 8 at a time. Shake off excess, coat with batter. Deep fry in oil at 375° until golden brown. Drain, sprinkle with salt. You can do 20 - 30 minutes before serving and keep warm in oven. Or, freeze after cooled, and re-heat at 425° for 15 to 20 minutes.http://www.cockofthewalk.biz/about_us.htm


This blog will also be the best place to see the travel programs as they are created. For 2009 I am working on a garden tour to France, and two culinary tours to Southwestern France and Tuscany. I can even create a special program for your family, friends or club. And not just Europe…there are wonderful and affordable destinations in the USA, Asia and South America.

A big thanks to my friend Judy Witts Francini, http://www.divinacucina.blogspot.com/ . She encouraged me to create the blog as a way to easily share ideas and information. Grazie Mille, Judy!


Mariann

Mariann Vandenberg, CTC
Travels With Taste
5921 W. 88th Terrace
Overland Park, KS 66207
Phone: 913-648-0858
Fax: 913-649-2288
http://www.blogger.com/www.travelswithtaste.blogspot.com

Enjoy The Indulgence of Travel, Food, Wine, Art and Gardens

Civita di Bagnoregio

http://www.civitadibagnoregio.it/ This is it, I have never been to a place that took my breath away like this. You can see for 200 miles off of the top of the town, I really believe it. The Umbrian Hill towns. I have been here three times and it is always the same feeling. This is where God wants me to be. This is where I would come for peace on earth. Giorgio Caponetti brought me here the first time. When I looked at it, there was a ring of clouds around it. It was unforgettable!

I told Christine about this most perfect place on earth. I brought her here two years ago. I wanted to show her the church. A Saint on each side of the alter, in glass caskets. They have been there for years. I also wanted her to see the stone olive wheel for making the oil of the land. Producing the extra virgin olio.

There are still many living there after 1500 years. There is now a B&B, it is operated by Franco Sala. I was there with Christine the last time. I missed Franco, but his staff was so wonderful. They gave me a tour of the B&B and we shared some local vino.

I have thought since my first visit that I would like to come here when I retire, to get back to what is important in life. Come and stay with my friend Franco.

If you can believe this, my classmate from high school in Indiana, Lake Station or East Gary, when we attended just sent me an email saying he was there. Bruce Ranger just went to Italy and was so taken by all that he saw. We compared notes and found we had both been to some of the same places. The world is getting smaller.

http://www.ricksteves.com/plan/destinations/italy/civitabd.htm

http://www.casacaponetti.com/

Jasper's Wine Event

Let's talk about Cheese and Jasper. He is going to Wisconsin to be the Cheese ambassador. I have been with him in Italy at various farms that produced cheese. He was so involved, wanting to know what it takes to make a great cheese. When we were in Torino at the Slowfood International convention, he said "Mike I have never tasted cheeses like these".

Jasper is all about great products and small producers. He is constantly searching for the best and freshest products, he knows that in order to be a great Chef, you have to have the best products.

He is traveling next week to Sicily, I can only imagine the farms where he will spend time. Christine and I are so busy with the house, that we will not accompany him this trip. This will be a trip to Jasper's family homeland. They know him there.

This Monday evening come to a wine tasting at Jaspers www.jasperskc.com Make your reservations now. The invitaion to the event is below:

Got Wine?
We Do!

Jasper’s Restaurant, Domaine Select Wine Estates,
Pinnacle Imports and veselbev

Jasper’s Ristorante
1201 West 103rd St., Watts Mill Shopping Center
Kansas City, Missouri
October 6th, Monday, 7:00pm
$25.00 per person all inclusive.
Attendance limited.

Join us for a casual walk around tasting on
Jasper’s Patio of a large selection of some our
favorite Italian wine brands from Domaine Select
Estates and chat with their representative Greg Smolick.
Jasper's will be preparing fresh polenta, assorted cheeses, olives, foccacia, salami, nuts, roasted peppers and artichokes as well as capanatta, eggplant Othello and Sicilian pasta.

Call Jasper’s NOW (816) 941-6600
to make your credit card reservation.
Hope to see you there!

Viansa, Mike's Favorite, "I am in Italy"

I was looking forward so much to going here, and it was more than I thought it would be.

After all of my visits to Tuscany ,this is really a taste of Tuscany in Sonoma. It is an old world, Italian style winery. The buildings have fresco-style, hand-painted murals. This winery has it all. Tastings, tours, and of course, sales of wine along with a wonderful Italian marketplace.

The grounds are well- kept, the olive trees are abundant, and most of all, the grapes... this is Italy in California. We had a great time here!

The pictures do not do it justice.... http://www.viansa.com/

Mike