Providence New American Restaurant

This past Saturday, Dan and I had tickets to a recital at the Folly down town. We originally had reservations at 12 Baltimore in the Phillips Hotel but wanted to try something different, but it had to be close. That's when we remembered our friend Larry talking up the restaurant in the President Hotel. We went on line and looked up the menu and liked the offerings, so we called and made a reservation at Providence.
You enter the restaurant through The Drum Room, a very nice lounge off the lobby of the hotel. The restaurant is very nice, with beautifully restored barn wood for the walls, good lighting and overall nice decor.
We were promptly greeted by Kevin, our server, who explained some items on the menu and recommend some different wines. Dan went with an $8 glass of Pinot Noir and I splurged on a $12 Cab, knowing that I could only have one glass, lest I fall asleep during the recital.
Dan started with the Blue Note salad ($5.90), gem lettuce, blueberries, apple sticks and a blue cheese, blueberry vinaigrette. I chose the Providence salad ($6.50), bibb lettuce, arugula, pine nuts, golden beets, radishes and Tank 7 vinaigrette. Both salads were very good and plated nicely, as were our other dishes.
Dan's entree was Applewood Smoked Meatloaf ($15.50) with sour cream mashed potatoes and wild mushroom gravy. The meatloaf was so good and very different, consisting of ground pork, lamb and beef. The mashed potatoes had chunks of carrots and the mushrooms in the gravy were some of the best I've tasted. The dish also came with a small side of haricots vert.
My entree was the Bully Porter Braised Short Ribs ($20.00) with roasted vegetables and herb dumplings. This was a  very good choice! The meat was so tender, no need for a knife and the dumplings were awesome.
The restaurant is located 1329 Baltimore in The President Hotel 1329 Baltimore KCMO 64105 815-303-1686 www.providence-kc.com.
This restaurant has joined my list of new favorite places to dine in Kansas City including Julian www.juliankc.com, JJ's www.jjs-restaurant.com, and The Jacobson www.thejacobson.com.

Chunky Pork Shoulder Ragu

This is one of the best sauces I have ever made! How's that for an opening? So simple and so flavorful, this one is definitely a keeper. The recipe comes from Michele Scicolone's The Italian Slow Cooker. This will make 10 cups so be prepared to feed at least 6 people. Serve over a nice hearty pasta like rigatoni.

Chunky Pork Shoulder Ragu

2 Tbsp olive oil
2 lbs boneless pork shoulder roast
Salt and freshly ground black pepper
1 medium onion, chopped
1/4 tsp fennel seeds
6 large garlic cloves, finely chopped
1 Tbsp finely chopped fresh sage
1 Tbsp finely chopped rosemary
1 28 oz. can tomato puree
1 28 oz can Italian peeled tomatoes, chopped
Salt
Pinch of crushed red pepper
1/2 cup chopped fresh basil

In a large skillet, heat oil over medium heat. Sprinkle meat with salt and pepper and brown on all sides. Remove meat to large slow cooker.
Add onion and fennel seeds to skillet and cook until onion is golden and tender, about 10 minutes. Stir in garlic, sage and rosemary. Add tomato puree and chopped tomatoes and a pinch of salt and stir well. Pour sauce into slow cooker, add crushed red pepper. Cover and cook on low 5 to 6 hours, until pork is very tender.
Remove meat to cutting board but leave sauce in cooker with heat on. With two forks, tear meat into bite size pieces. Return to pot and stir in fresh basil.

Cauliflower,Pancetta and Pasta Soup

For Christmas, I received a new cookbook, The Italian Slow Cooker by Michele Scicolone. The book is full of what look to be wonderful recipes and I have already tried a few of them. I usually get the food together the night before and throw it in the refrigerator, so all I have to do in the morning is put the crock in the heating unit, turn it on and go. Eating a healthy, home cooked meal is so much more satisfying than going out, or heaven forbid, eating fast food. This recipe uses chicken broth, but I think it may have been better with veggie broth instead, that's how I would prepare it next time. i upped some of the ingredients in my version to give the flavor a boost. Lots of black pepper seemed to finish it off well. Also top it with some freshly grated Parmesan cheese. This soup serves 8, so invite the neighbors for dinner.

Cauliflower, Pancetta and Pasta Soup

4 oz finely chopped pancetta
2 Tbsp olive oil
4 garlic cloves, finely chopped
1 medium cauliflower, 1 1/2 lbs, cut into 1/2 inch pieces
6 cups chicken broth
salt and pepper
1/4 tsp dried red chili flakes
1 1/2 cups ditalini or tubetti
1/4 cup chopped fresh parsley

In a medium skillet, cook pancetta in oil over medium heat for 10 minutes, until lightly golden. Add garlic and cook 1 minute more.
Scrape the mixture into large slow cooker. Add cauliflower and stir well.
Add broth, salt and pepper and red chili flakes. Cover and cook on low for 6 hours, or until cauliflower is tender.
Stir in pasta and cook 30 minutes more, or until tender. Add parsley and Parmesan just before serving.

Rustic Sourdough Bread

I bought a sourdough starter from King Arthur Flour (www.kingarthurflour.com) and have been using it ever since. The recipe makes two good loaves of bread that are dense, but not too heavy with a good crispy crust. I usually end up freezing one loaf by wrapping in foil then placing in a freezer bag. Once thawed and heated it tastes like it was freshly baked. The whole process is actually fun and makes me appreciate baking more.

Rustic Sourdough Bread

1 cup "fed" sourdough starter
1 1/2 cups lukewarm water
2 1/2 tsp salt
1 Tbsp sugar
2 tsp instant yeast
5 cups unbleached all-purpose flour

Combine all ingredients, kneading to form a smooth, soft dough, adding a bit of additional flour if needed. Place dough in greased bowl, cover, and let rise until doubled, about 90 minutes.
Divide dough in half and shape into two oval loaves (mine were round). Place on a lightly greased or parchment-lined baking sheet. Cover and let rise till puffy, about 60 minutes. Slash the tops and bake in a preheated 425 degree oven for 30 minutes or until golden brown. remove from oven and cool on a rack.

Julian

Restaurant week in Kansas City started this Friday, 01/18/2013. We ate lunch at Julian in Brookside. Dan started with a nice salad and I had an incredible bowl of French onion soup. We both had the linguine with speck, delicious. Not a bad meal for $15. We had desserts too, not part of the Prix Fix, but they were both awesome. I had the bread pudding and Dan had the chocolate ganache. Great service and an open window to the kitchen where you watch Chef Tio work her magic. She actually delivered our food and checked on us to see if we were enjoying the food. Gotta love that kind of service! This is now one of my favorites, check them out. They are located at 6227 Brookside Plaza KCMO 64113. 816-214-8454. www.juliankc.com

Mascarpone Mashed Potatoes w/Roasted Garlic and Chives

This is another recipe that came to me from Ziplist. It's a great holiday side, but really can be prepared any time of the year. The great thing about this recipe is that you can prepare it the day before and reheat it in the oven. The potatoes are so light and fluffy and the chives and roasted garlic give them some nice flavor. You won't be disappointed in this recipe. I adapted this recipe from www.goodlifeeats.com.

Mascarpone Mashed Potatoes w/ Roasted Garlic and Chives

3 lbs russet potatoes, peeled, cut in chunks
2 dried bay leaves
1 cup whole milk
1/4 chicken broth
8 oz container mascarpone cheese, room temperature
3 Tbsp butter, melted
1 head roasted garlic
1/2 tsp pepper, or more to taste
kosher salt, to taste
1/2 bunch of chives (1/2 inch diameter), snipped

Add potatoes to stock pot with water. Add bay leaves and 1 teaspoon salt. bring to boil, lower to simmer and cook until very tender, 20 -30 minutes.
While potatoes cook, whisk together milk, broth, mascarpone and butter in a large oven safe bowl. Stir in pepper.
Once potatoes are cooked, drain water and discard bay leaves. Press potatoes through a potato ricer into bowl with mascarpone mixture. Press roasted garlic through ricer. Stir mixture to combine. Taste for seasonings and add more if desired.
Bake covered with foil at 350 degrees until heated through. Stir in chives and serve.
May be prepared ahead of time and stored in refrigerator overnight.

Holiday Spiced Sangria

This recipe came to me as part of an e-mail I get from Ziplist. I don't remember signing up for this, but I have had some good recipes come my way. I changed it up some, but the original comes from www.aggieskitchen.com. This was a big hit for Christmas day, but would be nice for any winter occasion.

Holiday Spiced Sangria

Simple syrup:
2 cups water
1 cup sugar
3 cinnamon sticks
sliced blood orange peel (peel only, no white)
1 inch piece peeled ginger, quartered
1 tsp whole cloves
1/2 tsp black peppercorns

Sangria:
2 750ml bottles Cabernet wine
2/3 cups simple syrup
juice of 2 blood oranges
1/2 cup light rum
1/2 cup orange liquor
1 each, chopped apple, chopped pear, sliced blood orange
1 cup frozen tart cherries
1/2 cup frozen blueberries


To make simple syrup: In saucepan, combine water, sugar, cinnamon sticks, orange peel, ginger, cloves and peppercorns and bring to a boil. Simmer and stir to dissolve sugar. Boil until reduced and slightly syrupy, about 15 minutes. Let cool, strain and store in glass container in refrigerator.
To make sangria: In a large pitcher combine sangria ingredients. Refrigerate at least 4 hours or overnight.