Monday, May 19, 2008

Live From Our Kitchen......Chef Jasper Mirabile!

This Saturday (5/17/08), Portfolio Kitchen & Home hosted Jasper's weekly radio show on KCMO 710 AM. Each week, Jasper interviews a guest while preparing a signature dish or two for those in the live audience to enjoy.

This week, Jasper and Geri Higgins, owner of Portfolio, talked about Geri's recent trip to the Eurocucina 2008 International Design Show in Milan, Italy last month. Geri gave listeners a preview of what is in store for kitchen design in the coming year: "Color in kitchen cabinetry is emerging with the purples. There are black-cherry stained wood cabinets and also eggplant finishes. The colors are all very rich and classic looking."

During the show, Jasper also interviewed acclaimed cookbook author, Diane Morgan, on her new cookbook, "Grill Every Day". This is Diane's second cookbook on grilling; she says the goal was to write a book "not only for barbecue lovers, but also for practical people who want quick, simple, and flavorful grilled meals throughout the week."

Even more impressive, during both interviews Jasper prepared his Italian Sausage (available at Hen House Markets starting today). Jasper's authentic recipe is made with top-quality pork, with hints of fennel and red pepper flakes. The 1/4-lb. sausages are packaged four to a pack. Jasper also prepared Geri's favorite dish - homemade creamy polenta (recipe follows).

Polenta is made from coarsely ground cornmeal and is a staple of Northern Italy. It makes a wonderful serving base for osso-bucco, short ribs and Jasper's Italian Sausages sauteed with bell peppers and onions.

For more information on Geri's experience and what's new in design, listen to the podcast of "LIVE! From Jasper's Kitchen".

Jasper Mirabile's Creamy Polenta
The simplicity of this creamy polenta recipe belies its true wonderfulness. This polenta is so light, so fluffy, so creamy, it could almost be a dessert.

(4) cups water or chicken broth
Salt to taste
(1) cup instant polenta
(4) tablespoons butter
(1) cup shredded Mozzarella or Provolone cheese
(1/2) cup heavy cream

Heat water/broth lightly seasoned with salt to a boil over high heat, about 5 minutes. Quickly whisk in the polenta until fully incorporated. Lower the heat to a low simmer, 5-10 minutes. Add the butter and allow the polenta to cook, stirring occasionally, and finish by stirring in the cream, cheese & salt to taste.

Click here to read Jasper's blog and for the recipes featured on the show.

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