Pasta and Sausage…yes, you heard me!!Read More
Lazia in Kansas City. A lovely Simi Wine featured in KC Restaurant Weeks Menu. This visit inspired my own special Menu!Read More
Baked polenta, one of my go to side dishes. It’s a comforting, easy, and rustic side dish. It’s also perfect for entertaining!Read More
Lauren Lane PopUp dinner event hosted by Midwest Dairy. Make-ahead entertaining menu along with easy ideas and inspiration to host your own gatherings. Menu laden with cheese, butter and cream..yes please;)Read More
Learn how to make this easy make DELICIOUS ahead pasta dish.. I give you all the tips and tricks to cook like a pro!Read More
Olive oil biscotti is the perfect biscotti! Made with extra virgin olive oil it’s heart healthy and delicious. Great for gift giving and entertaining.Read More
My favorite side dish…the mighty sprout!Read More
Here is your guide to a perfectly, unpretentious and EASY Wine and Cheese Party.
You know I love to host epic yet breezy dinner parties, but sometimes it’s just great to throw a casual, fun, mingling kind of party, and a wine and cheese fits this perfectly.Read More
I love traditional risotto. It's made with Arborio rice and is truly a labor of love. It takes 35-45 minutes and you need to stay near your stove the entire time to carefully stir in each cup of warm broth.
I’m not however a huge fan of restaurant risotto, which they par-boil the rice and finish later when it's ordered by you:). Although I LOVE risotto done right, I’m not a fan of thick, sticky par-cooked versions served at restaurants. SO I wanted something that had the creamy, cheesy rich flavor risotto is so known for, but wanted to create something more conducive to quick meals and of course entertaining.
Enter…Orzo “Risotto”. Orzo is a cute little rice shaped pasta. Replacing the rice with Orzo pasta, (Cervasi if you’re in KC:) made this dish way less labor intensive but still incredibly creamy, cheesy and oh so versatile. This is a perfect side-dish or paired with a salad it’s a meal on its own. It is also great when other ingredients are added to it, like roasted vegetables, chicken or really anything. This time of year I like to add a bit of butternut squash, omg…just.so.good.
So whip up a batch…and let me know what you think. I think you’re gonna love love love i
What was once just a gallon of milk now has a most fascinating back story.
I recently had the pleasure of visiting several dairy farms in Minnesota at the invitation of Midwest Dairy Association. The passion, I witnessed, by these farmers for their cattle and land was just incredible. I was really surprised how seeing these farmers in action, so aligns with how I approach my own work today. We both work to ensure we are putting the best products on our tables for our customers…and the work they do every single day is truly incredible.
The visit began with a trip to Zweber Farms, a farmer owner of the cooperative, Organic Valley. The farm has been in the family since 1906., and they participate as a family to keep this business thriving. They work with assembly line like precision to ensure the cows are healthy, well fed, and happy. There are well defined routines that occur for the herd and the family to ensure quality milk production.
On an organic farm cows are required to graze in pastures at least 120 days a year which can sometimes be difficult in the north where short summer seasons can limit the field grass growth. The Zweber’s made the choice to go organic in the mid 2000’s as a means of differentiation in a crowded market of local dairy farmers. The strategy appears to have paid off.
The second farm I visited illustrated a true labor of love. This farmer genuinely has a love for his animals and it showed in his enthusiasm for their care and feeding.
Wolf Creek Dairy Farm is located outside Minneapolis, Minnesota. This traditional dairy farm grows all its own alfalfa, hay, and corn feed. They are a member of the Land O’Lakes Cooperative and are primary producers of milk that eventually becomes cheese….mmmmm cheese:)
But dairy farms are more than just about the cows. These farms pass from generation to generation and each generation works to improve the processes and environment handed down.
They carefully rotate the crops every year, in all fields, to ensure the nutrients in the land are not depleted and that the land will continue to provide for their herds and families. Another surprising practice is their stringent rules for manure (a natural bi-product of owning large animals..duh:). They have strict requirements for the removal, storage, and recycling of their manure. Who knew you could recycle poo?
These farms were amazingly clean and surprisingly not smelly. All work areas are constantly sanitized to ensure the milk meets rigorous testing required by the government agencies regulating dairy production for commercial consumption. Every single tank of milk that leaves a farm is tested before it is processed and sold. Milk (both organic and traditional) must be antibiotic and pesticide free before it is allowed to be sold and put into commercial distribution and /or further production.
I was very curious about the differences between organic and non-organic milk. I was surprised to learn that the end product is virtually identical.
So, my big question before these visits was “does organic milk taste better and is it healthier?”
What I learned is milk taste is most subtly affected by location of the farm, breed of the cow, variations in cows’ feed, and even the time of year. Is organic healthier? Research can find no difference between organic and regular milk in quality, safety or nutrition. Both contain nine essential nutrients.
I’ve also always been very wary about “sell by” dates and expiration dates on all foods. So much so, in fact, I routinely throw products away that are beyond their dates. But I learned (and will now save money) that you do want to purchase products by their sell by date, to ensure maximum time available for consumption at home. However, the expiration dates are more of an indicator of optimal taste but not necessarily tied to safety. (good.to.know:)
My trip was such a joy. It reminded me of the passion my father had with his farm in Virginia and I learned so much about dairy farming and production.
I found such beauty in the land, cattle, farming process and the passion farmers have for their products, herds, and legacy. And remember, if you desire to support local, buy milk, either organic or traditional. Dairy isn’t shipped long distances and will always be a nutritious, safe product of a committed local farmer. So whether you go organic or traditional you still get to support your local farm! A sincere thank you to Midwest Dairy for the opportunity to tour, learn and connect with these awesome farmers.
Click here to get right to the free download:)
My husband frequently grumbles about dinner out when I want to go to my favorite Italian restaurant. Insert eye roll. He says “why would I want to pay $20.00 for a plate of spaghetti when you make it so much better at home?” Awe, super sweet, and maybe he has a point! There are a few tips and tricks about paring and cooking pasta that simply take pasta to the next level.
Over this past year, I’ve had the joy of collaborating with Cervasi, Kansas City Italian food importers. This has exposed me to a vast range of pasta types and pushed me to explore the sauces that highlight these beautiful varieties of pasta.
So, I thought to myself, this is a thing worth exploring! Pasta is at its heart a thing of simplicity. It is basically flour and water. These, my friends, are not complex ingredients. Pasta makers have a rich history in understanding what makes a great pasta and how each shape pairs to its perfect complement (or sauce). Cervasi creates pasta with 100% durum wheat semolina flour which is a very traditional flour for pasta. It adds a heartiness and texture that will help a variety of sauces cling to the noodles. It’s also frequently used in dried pasta because it’s an essential ingredient in ensuring the pasta retains its shape as it is cooked. No one wants a flat rigatoni…am I right?
Soooooo, let’s get to it! Let’s explore the different pasta shapes and the most recommended sauce pairings to ensure the perfect bite…..the perfect balance of noodle to sauce.
Click below and download a free copy of my Pasta Pairing Guide!
Which pasta pairs well with every type of sauce.
Cooking tips to ensure your pasta will turn out perfect every time.
Serving tips so you can enjoy your bowl, I mean “plate” of pasta, just like the Italians.
I even threw in the Italian Pronunciation so you can sound super cool and Italian like:)
This post was graciously sponsored by KC local importer of Italian foods, Cervasi. Shop local, eat pasta:)
PS Cervasi also has several great recipes here! Just click on a pasta type, and it will take you several perfect recipes. Sweet huh?
2018 Cervasi Inspired Fall PopUp Dinner
This weekend truly encapsulated the essence of my blog……
My table united friends, acquaintances and strangers together to share a beautiful 5 course dinner. Our farm table, set outside in the cool temps of a Kansas fall, serenaded by Italian music with crickets playing percussion created a space for our diners to come together and enjoy a home cooked meal. Our guests dined together, making friends of strangers and bringing joy and fullness to all.
Our experience moved between spaces in our home. Our grazing began with my riff on a classic Negroni cocktail, seasoned with rosemary from my herb garden (ok, maybe not so classic!). The cured meats were the perfect accompaniment to the fresh figs, clover honey, nutty cheeses and herbed almonds. All this allowed our guests a comfortable moment of introduction.
The second course was Roman Artichokes, with the artichokes also graciously provided by Cervasi. This dish was inspired by an amazing dish my sister and I had in Rome. These very tasty artichokes had a perfectly browned and crispy outer crust created by baking breaded artichokes at a high temperature on a sheet pan coated with olive oil. They were finished off with lemon zest and sea salt and served with a lemon aioli.
The third course was a bit of a challenge between what I really wanted to do and what I realistically could pull off. The third course was entitled, Orzo “Risotto”. I wanted to serve a traditional risotto, but opted out because it was to be a 3rd course of a dinner party. Traditional risotto is made with Arborio rice and takes up to 35-45 minutes and would put me at my stove, carefully stirring in each cup of warm broth. And I didn’t want to use the standard restaurant trick by par-boiling the rice and finishing it later. Although I LOVE risotto done right, I’m not a fan of the thick, sticky par-cooked versions served at restaurants. I really wanted something that had the creamy, cheesy rich flavor risotto is so known for, but needed something more conducive to the live dance of cooking for a dinner party.
I decided to use the same technique but use Cervasi orzo (rice shaped) pasta instead. I was able to cook it in broth and wine just like traditional Risotto but in half the time to achieve the super al dente pasta I was wanting. I then finished it with a generous amount of freshly grated Cervasi parm and fresh thyme. This was so delicious and tender and exactly what I was looking to create. I topped this dish with toasted pine nuts; it was simple and comforting.
The fourth course consisted of grilled herbed shrimp skewers served with a simple squeeze of lemon. I grilled these with fresh herbs, again from my garden (can you tell I’m getting nervous about the cool fall temps taking my beautiful herbs garden away :) and a drizzle of Cervasi fruity extra virgin olive oil and sea salt.
The fifth, but not final course, ‘cause you seriously have to go big or go home – well, I am at home – but people pay to join me at my table and letting them down is simply not an option. Cast Iron Skillet meatballs and marinara. I've long felt that if I could make the best meatball eva, I would be set for life. There's nothing fancy about it, but that's the point. A meatball is about as unassuming as food can get, but when done well, it packs more flavor and more soul per square inch than anything that humble has a right to do. Marinara made with deep red wine and simmered for hours, created a thick tangy smooth sauce that was a perfect contrast from the other courses.
Finally desert, which, as one might imagine, should be relatively light to lay on top of everything else our guests had enjoyed to this point. Affogato & Almond biscotti. This lovely mixture of hot espresso and a scoop of ice cream accompanied by homemade almond olive oil biscotti enjoyed by our outdoor fireplace, rounded out a lengthy dining experience that left guests with new friends, great memories, full bellies and content souls.
A big Thank You to Shawna Johnston & Elizabeth Pascoe for all the help in making this event what it was! I also want to thank Brock Hildebrandt for the beautiful photos that captured the essence of this evening….
I’m full of gratitude for everyone that supports me and encourages me to do what I love to do, may it come back to you 10 fold.….xx, Lauren
Click the button below to learn more about Cervasi, a local Italian speciality food importer bringing Italian deliciousness straight to KC and my very happy belly.
PS Many of the recipes will be posted riiiiiiiight here, very soon!