"Let food be thy medicine." - Hippocrates  

How wise and how true this is.  So many of us are caught up in the latest trendy fad diet, when all we have to do is listen to our own intelligence.

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Women in charge of kitchens are on the rise.  Hail to yee women!  We are in an interesting time right now, where women are not only stepping up, but they are also helping each other rise. 

This week's recipe: Lady Fingers

The Pan:

2 each 12”x24” baking sheets

1 Tablespoon softened butter

Flour

A pastry bag with a ½” round opening

1 ½ C. powdered sugar in a shaker

Prepare the baking sheets:

Butter lightly then dust with flour, knock off any excess flour. Set aside

½ C. Granulated Sugar

3 each egg yolks

1 teaspoon vanilla extract

3 egg whites

A pinch of salt

1 Tablespoon granulated sugar

½ C. AP Flour, sifted.

In a mixer with a balloon whisk attachment, whisk the granulated sugar, the egg yolks and the vanilla until thick and pale yellow. Set aside.

In a seperate bowl, whisk together the egg whites, and pinch of salt until soft peaks form.  Sprinkle in the sugar and beat until stiff peaks form.

Delicately fold the egg whites into the egg yolk mixture in four parts.  After each addition of the egg whites, fold in ¼ of the remaining sifted flour.

Pipe the lady fingers on the sheet pan at an angle creating a cookie that is 4” long, 1 ½” wide and 1” apart.  After all the batter is piped, sift powdered sugar on top of the batter until it is 1/16” thick.  Bake at 300 degrees for 20 minutes.  

Enjoy them with tea, coffee or add them to a dessert.

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Michael Foust, owner of The Farmhouse and the Black Sheep Market as well as a few other projects around Kansas City, talks about the "farm to table" movement and the importance of soil to producing great food.

This week's recipe: Dirt Cups

Here's what you'll need:

6 each petite pots

Thin Mint cookies, crushed

Cocoa nibs

Sprigs of mint

Pansies

Candy that looks like pebbles (optional)

Chocolate Mousse Recipe

8 oz semisweet chocolate- get the nice stuff

6 each large eggs separated

3 Tablespoons water

¼ Cup Amaretto

2 Cups heavy cream

6 Tablespoons granulated sugar

In a double boiler, melt the semisweet chocolate and set aside

Mix together the egg yolks and water in a heavy bottomed saucepan.  Heat on medium and cook stirring with a whisk vigorously until the sauce begins to thicken.  Whisk in Amaretto and continue to cook whisking constantly.  Cook for about 5-6 minutes, until the sauce is thick and can coat the back of a spoon.  Fold the melted chocolate in the egg yolk mixture, set aside.

In a mixer with the whisk attachment, Whisk the cream until medium peaks form.  Sprinkle in 2 Tablespoons of sugar and beat until stiff peaks form.  Fold the whipped cream into the chocolate mixture and set aside.

In a mixer with the whisk attachment beat the egg whites to soft peaks and add the remaining sugar and beat until stiff peaks form.  Fold the whites into the chocolate mixture.

Spoon and portion the mouse into the cups and top with crushed mint cookies, cocoa nibs, sprigs of mint, they look like sprouts, and a pansy.

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This week we are talking about finding happiness in daily moments.

This week's recipe: Chicken and vegetable Soup with Tortellini

1 Tbs olive oil

1 each carrot

1 each celery

1 each small fennel bulb

1 each glove of garlic minced

½ each yellow onion

4 each chicken thighs, minced

4 C. chicken broth

2 each sliced radish, thin

1 C. spinach

2 C. Cheese tortellini

Heat the olive oil, sweat the carrot, celery, garlic and onion.  Add the chicken thighs and cook for 4 minutes.  Add the chicken broth and simmer for 15 minutes.  Add the cheese tortellini and simmer for 5 additional minutes.

Pour the soup over radish and spinach in each serving, to wilt delicately.  Season with salt and pepper and garnish with some fresh chopped herbs of your choice.

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