Tomato Bread

This past fall Ben and I took a long overdue trip/honeymoon/holiday and found ourselves in Spain. It was a weeklong gastronomical adventure tapas hopping from one restaurant to the next. We did our best to eat and try as much food as humanly possible dining on octopus, iberico ham, prosciutto, ham croquettes (FYI, in Spain, the pig reigns supreme), salted cod, fine olive oils, cured tuna, foi gras prepared different ways, paella and the freshest seafood you could imagine. Amazingly, we did not gain the 5-10 lbs that we’d banked on bringing home with us due to all of the walking, sightseeing, and exploring that Barcelona and Valencia had to offer.

 We had a recurring trend throughout our meals, and it began the first day at our first official Spanish tapas restaurant. We’d just unloaded our luggage at the flat that we’d rented, and wondered through the Born district in search of a bite to eat. We sat down to a meal of shrimp, tomatoes and goat cheese, foi gras with ginger bread, potato and ham croquettes, and a wonderful tomato bread that became our Spanish staple that we’re sharing with you here.

Andouille Potato Leek Soup

My dad has a green thumb, and so does Ben’s dad. The fall is the best time to go home to visit the parents in Iowa and score fresh, organic, home grown with love produce which can be anything from peppers, tomatoes, onions, sweet potatoes, cucumbers, to apples. My parents are will grown enough vegetables that will last them through the winter by storing potatoes and onions in a cool dry spot, and freezing chopped peppers that will be ready to go for one of my dad’s homemade pizzas- which you can’t beat. One of our last visits we brought home what seemed like a bushel and a big peck of Yukon potatoes, so we put them to work in pot with some leeks, some sausage, and some other ingredients and came up with a winner that I can guarantee will warm your belly and make your taste buds dance in the cold months to come.

mini beef ravioli

Last weekend, Ben and I had the distinct pleasure of cooking with two up and coming foodies- brother and sister- Jack (10) & Lorelei (5). Jack had expressed an interest in learning how to cook to his parents. In turn, we were contacted to see if we’d be up for the task of cooking a gourmet meal with them, and our answer was an enthusiastic yes. We arrived at the home of Jack & Lo ready to discuss the menu, and Jack knew exactly what he wanted to create- mini beef ravioli. We bulked up the menu with two bruschettas- our take on caprese and another with prosciutto, and for dessert fresh fruit kabobs with romanoff sauce. Jack and Lo proved to be worthy sous chefs in the making kneading and rolling out pasta dough, stirring, tossing, seasoning, and tasting- quality control. The young duo gave Ben and me the best compliment that we’d ever received in the kitchen. Jack said that Ben and I would be “great lunch ladies”- just as good as a James Beard award. We had such a good time and the reviews for the mini beef ravioli received so many thumbs up that we just had to share. So, without further ado.the mini, the beefy, the ravioli.

The Boundary Waters

I had the honor of traveling to Minnesota to go fishing with my father, 3 older brothers, and close friends.  It is quite a trek considering that Lake Saganaga borders Canada.   The trip provided many highlights and some well deserved down time with friends and family.  We had 2 guides and 3 boats that took us   The 3rd and final day of fishing I spent on a canoe.  Although it was more work, and you end up with a sore back, I think that this is a true way catching these amazing creatures swimming in our beautiful boundary waters.

I brought back some walleye and created a healthy and delicious salad to compliment the fish.  This salad can be made with any flaky white fish (assuming that you don’t have access to fresh lake walleye

When I dip you dip we dip- Romanoff

 

Once upon a time, a long 10 years ago, I was a college student, and Ben was cooking full-time behind the line and carrying the title of Pastry Chef. It was at that time that Ben had made acquaintances with a colleague’s parents that were interested in stepping out of the (Hamburger Helper) box and trying some new things in the kitchen. So, said couple arranged to have 3 other couples over to their home and Ben and I would be demonstrating the cooking of a 5 course meal in the privacy of their home. Sounds fancy right? Well, that was our goal- to create an experience that would travel through the Mission Hills, and our private dining would be in demand. We ran around the city buying groceries and wines to accompany each course purchasing the best of the best. We learned some things that night. It turns out that the wine wasn’t necessary because apparently their self-supplied Behringer White Zin goes with everything (yes- everything); the lump crab meat was worth the money and ended up being a real treat for McKenzie, our cat; and the dazzle of the made from scratch champagne bread couldn’t break through the Beringer “buzz” that had overtaken our clients. Long story short, I completed my bachelor’s degree, and Ben quasi left he kitchen to obtain his photography degree. Unfortunately or fortunately, however you want to look at it, the Pieper Private dining business began and ended that night. What didn’t was this awesome romanoff sauce that goes great with or without a (Beringer) buzz.

Family Style Brie Pasta

It was just over 6 years ago that Ben and I moved back to the Midwest from Colorado. As sad as we were about leaving a city and state that we loved where Ben had earned his photography degree, I had my first

“job” out of college, where we alpine slid through the Rockies, where we’d eaten extremely well (if you need Denver restaurant suggestions- let me know- I’m your girl), and made lifelong friends, we knew that moving back to be closer to our families was the best thing for us. We really missed the quality time with our families, and the holidays just didn’t cut it. There’s something very comforting in the simplicity of just going home and being with your family. This dish is near and dear to me. Ben’s mom made this for us once shortly after the move, and I’ve probably made it 100 times since.  It has all of the elements that will make your taste buds dance. I hope you like it.

Couscous

We hope that everyone had a great weekend. We did celebrating our good friends’ weddings (Abby + Jason and Tim + Emily), the 4^th of July, parents’ anniversary (congrats Judy & Steve to 40+ yrs of wedded bliss), and a sister’s birthday (Kari- happy birfday!), and we topped it all off with a trip to the emergency room. There was an incident in the kitchen, involving a Wustof, a bundle of cilantro and my left index finger. The good news is that the dish was saved and the finger was salvaged- thank you very much Resident, soon to be full-fledged Dr. Rassman. Hopefully you all were able to remain unscathed in your Independence Day festivities. I’m sure that you all had many BBQ’s and cookouts and more of those to come with the remaining month(s) of summer. So with that in mind if you do find yourself as a guest or host and can’t think of something light, summery, salady, and tasty, give this couscous salad a go because it fulfills all of thee above requirements.

The Test Kitchen

Not too long ago Ben and I had a really amazing intimate dining experience with 30 strangers in Ben’s studio. There’s a really big thing happening in Kansas City, and if you live in the area or are up for a road trip you should look into The Test Kitchen. If you’re not a member, like we were, then you probably don’t know about the amazing night that you’re in store for. We blindly walked into a 7 course dinner, and every person walked out blown away by the experience.

 

Panzanella Salad

 

Summer Summer Summer Time

 

Thank goodness we can all put that dreary, freezing, wet, slushing, messy, cold, cold, cold winter behind us. I know it’s not officially here yet, but with the scorching 90+ degree days that Mother Nature has bestowed upon us, I feel like she’s been priming us for another hot (and really humid) summer. Along with the seasonal change comes the fresh produce at the farmers’ market. Lots of vibrant colors, flavors, and textures all in the various forms of fruits and vegetables enable us to shake up our eating habits- hopefully for the better. Last year Ben and I perfected this beautiful panzanella salad that makes you feel like you’re tasting the vegetable rainbow (Skittles reference), so you can guarantee that we’ll be taking full advantage of our local farmers’ bounty with their goods to make this goody.

The Heartland Cookbook

Hello Everyone,

As you may have noticed some time has passed since our last post… I want to apologize for that.  Our business has grown and it has been a bit of a challenge keeping up with all aspects of life, work, family, friends, etc.  I’m excited to say that one of the many great projects that I have been involved with this past year has gone to print and is on the shelves of your local bookstores, Barnes & Noble, Amazon…pretty much anywhere you can purchase books.  The Heartland by Judith Fertig, is the first cookbook that I have been a part of and I couldn’t be more proud.

Judith, a local author, is an wonderful person. She has an amazing presence on set and stories that will make any foodie green with envy.  It was an honor to be given the task of photographing her recipes.  I want to say what a pleasure it was working with  the Andrews McMeel Universal team.  It was a true learning experience, and I’m glad that it was with this publishing company.  I can’t not mention the incredible photography and food styling team that worked with me on this project. It’s been exciting working and growing with these talented people, and I really can’t say enough about them other than that they are awesome.

So that’s that. If you have the opportunity, pick up a copy and visit my work and create some of the delicious recipes by Judith, because they are as good as they look.

Ben