Perfect scrambled eggs

 Most people love scrambled eggs. I'ved only had a couple of guests over the past twenty years who didn't. My theory is that they never tasted any that were perfectly prepared . A couple of rules will help to produce a delicious product with the right texture, which is one of the most important elements of the perfectly scrambled egg. We have pretty much perfected them here at the Aleksander House over the years.

I found a wonderful video which does a great job of explaining exactly how to make wonderful scrambled eggs. For the most part, it's exactly the way I've been making them since I discovered(years ago) that adding milk was the wrong thing to do. If you absolutely have to increase the end product, ass a small amount of heavy cream or sour cream. And, btw, I always add cheese. Philadelphia Cream cheese with chives and onion is a great choice , as is cheddar.

An invitation to a ball

You Are Invited
to
THE 9TH ANNUAL SPIRIT BALL MASQUERADE
Conrad-Caldwell House, Old Louisville, KY
Saturday October 25, 2014
7 PM to 12:30 AM

The Spirit Ball, in 2013, received the LEO Reader's Choice Award for Best Charity Event in Louisville. Was it the inventive costuming?  The live music?  The many activities scattered through the house?  The ability to party in a mansion where Louisville captains of industry once lived?

The party begins in the Museum at 7PM as costumed guests board the “haunted steamboat,” to the sounds of calliope and ragtime tunes. We will sway to live music by pianist Christopher White, the Rascals of Ragtyme, and singer, Karan Chavis, with Winton Reynolds.

Guests at the full ticket price will enjoy continuous live music, an appetizer buffet, palmistry, an open bar, bourbon tasting, a costume contest, and an exhibit about steamboat days in Louisville.  Museum guests will bid competitively at an auction of coveted items donated by generous supporting businesses and individuals.

The big wheel will keep on turning, in Caldwell Hall, at 9:30 where a speakeasy-style after party will begin. Singer and performer, Sheryl Rouse Crawford, will entertain from 9:30 to 12:30 PM.  Sheryl is Louisville’s Tina Turner, whose repertoire includes a dynamic mix of jazz, rock and soul.  One cannot help but dance!

This is a two-tiered event! Cost of a ticket to attend the entire event, from 7 PM to 12:30 AM, is $150 per person. Tickets to attend only the after-party are $50 per person. Ticket holders for the after party in Caldwell Hall will receive two drink tickets to use at our cash bar, as well as light appetizers and musical entertainment.

"Boarding passes" to our celebration of the spirits of the Belle and the after party may be purchased by calling 502-636-5023 or by visiting our website here: Buy your ticket now!

Updates and comments about the event are posted regularly on our Spirit Ball Facebook Page

Dress is black-tie or costume. Though we have a steamboat theme, you are NOT required to masquerade as Mark Twain.  Be whimsical.  Be mysterious.  Be someone other than yourself for one magical evening!

The Conrad-Caldwell House Museum continues to shape, and be shaped, by its community. The museum is a destination for field trips, tour groups, historic preservationists, wedding celebrants, and many others.

Trip Advisor ranks the museum as #6 out of 81 attractions in Louisville. We recently received the Trip Advisor 2014 Certificate of Excellence.

Victorian Homes Magazine (August 2011) described the mansion as a “design template,” for homeowners who seek “a bit of formality, elegance, refined craftsmanship and a respect for decorative arts.”

Why do we call the museum a "house museum"? The mansion museum is furnished with many items that once belonged to the Conrads and Caldwells, which gives visitors the impression that the family has just walked out for a few minutes and will return soon to share a cup of tea in the parlor, or a snifter of bourbon in the billiard room.

Copyright © 2014 Conrad Caldwell House Museum, All rights reserved.
You are receiving this email because you have expressed interest in hearing more about special events at the Conrad-Caldwell House Museum.
Our mailing address is:
Conrad Caldwell House Museum
1402 St James Ct
Louisville, KY 40208

Bicycle Built for Two

News | Germantown, Greenhaus

August 11, 2014 11:39 am

Greenhaus offering new bike rental packages

by Melissa Chipman

Daniel Duncan, proprietor of Greenhaus, the eclectic beer/wine/local products/terrarium store/performance space, is adding another layer to the popular Germantown business. Bike Ride for Two will offer packages that allow couples (romantic or platonic) to tour Louisville by bike at their own pace.

Customers can choose between renting two solo bikes or one tandem bike for 24 hours. They also have their choice of three packages: “The Daydreamer” (mixed six-pack or bottle of wine, Kenny’s cheese, crackers, water), “The Mark Twain” (same as “The Daydreamer” but with two tickets to the Belle of Louisville) and “Love on a Bike” (Champagne, Kenny’s cheese, cellar door chocolates, crackers, water).
In addition to a picnic basket packed with those goodies, the Bike Ride for Two packages include an illustrated map of hot spots in the city designed by MacKenzie Haley, a Bluetooth speaker made for a bike, a picnic blanket, helmets and a bike lock.

Packages range from $100 – $300 with less expensive, partial-day rentals on the horizon. Greenhaus is located at 2227 S. Preston St.



If you enjoyed this post, please consider making a comment

El Mariachi Restaurant

 Just when I was thinking Louisville should have another awesome Mexican  restaurant, I came across this article in the Courier-Journal by Nancy Miller, so I had to share it with you. NRH.

El Mariachi, adjacent to a Mexican butcher, grocery and bakery, is tucked away in a strip mall off La Grange Road. Finding the restaurant and trifecta of shops was a delightful discovery in a week that was otherwise short on delights.

If the restaurant's name suggests you'll be serenaded by strolling musicians, don't be disappointed at their absence. It's the food that sets a rhythm that is as rife with intensity as it is with sedate nuances that give you intervals to savor the difference. Chef Jacova de Jesus Cruz's menu is stirred up with bombshells of flavor but also stumbles along the way.

My son, Alex, and I decided to jump around the menu, not thinking in terms of appetizers or entrees or side dishes. That made the dinner experience fun but apparently challenged the kitchen. His sopes and tamales arrived at the table almost 15 minutes before my enchiladas and chili relleno. That would have been bad enough if I had been able to sip on a glass of wine while I waited on my food. Unfortunately, El Mariachi serves beer but not wine. Being hungry and wine-deprived, I was cranky.

After what seemed like eons, the server brought my enchiladas and chili relleno. And — whoof — she was gone. Although it had taken a long time to be served, it took only a second for me to realize that my meal was cold. I waited and I waited, but the server didn't return.

Finally, I got up from the table and approached her to tell her my food was cold. She immediately retrieved it and returned to the kitchen. Another 15 minutes passed. There was a direct correlation between the second round of waiting and my worsening mood. When at last my meal arrived, I wasn't in the most positive frame of mind.

Let me be clear about our server. She seemed genuinely concerned about the delay, which I am sure was not her fault. I believe she simply did not have the experience to handle the situation more smoothly.
Alex's sopes, one beef and one chicken, each $2.99, were good choices. The masa was just crunchy enough on the outside and soft but substantial enough on the inside not to allow the meat to become soggy. A chili relleno ($2.99) was testament that an egg-battered poblano pepper oozing with melted cheese can be one of life's little pleasures.

I rarely order tamales because the ratio of meat to masa so often favors the masa. El Mariachi's chicken tamale ($3.99) suffered from such a malady. The beef enchilada with red sauce ($6.99) was so saucy it was practically an enchilada in soup. The profusion of sauce dwarfed the enchilada, diminishing the flavor of both and making for an unattractive presentation.

The menu presented other interesting choices, not the least of which included three fajitas ($11.99 to $13.99), mole poblano ($9.49) and camarones Acapulco ($11.99), shrimp with jalapeno and bacon.
Only a few days later, the cloud of poor service experience had drifted and I was in El Mariachi's neighborhood. I returned, this time for a taco fix. It was the first of many that are sure to follow.
Kentucky's legendary Colonel had his blend of secret spices that made his buckets of chicken famous around the world. The magic in El Mariachi's tacos ($2.25 to $3.49) is likely an equally secret blend of chilies and spices, and it deserves its fair share of accolades.

If I had not been harried and on the run after a late lunch, I would have followed my carne asada tacos with a couple of others, perhaps the pastor (marinated pork) or lengua (beef tongue). Tongue may be an acquired taste (and texture), but don't rule it out until you have tried it. And it's always fun to order when dining with folks who furrow their brows at anything other than meat and potatoes.
Not only were the tacos delicious, but the service was great. As I was preparing to leave, the same server and I smiled at each other and exchanged a knowing look. There had been a bumpy first experience. It happens. I left happy and told her I would be back. It will be soon.


If you enjoyed this post, please consider making a comment

Summer Camps for teens flourish in Lousiville

 Planning things to do for and with the kids this summer? Why not try something new, you know how easily bored they are, especially the teen-agers. Load the family in the car and take off for a 4-day theater experience they won’t soon forget.  The Conrad Caldwell House in Old Louisville is hosting a 4-day “Mystery At The Mansion Camp”  for teens this summer.  Make reservations at our inn for beautiful accommodations, including breakfast each day, and enjoy the experience with them.  So much fun for all!

  All-New Mystery for 2014! Heiress Danielle Harcourt has it all: Brains, beauty,and rich parents. But her good fortune comes with a price- namely, murder. During this unique camp you’ll rehearse and perform a classic “whodunit” mystery in an actual mansion. Come solve a murder. www.dramabygeorge.com/register

 Mystery at the Mansion is only one of the exciting summer camps planned for this year by Drama By George, an organization, originated and run bt George Halitzka, a dedicated director, playwright, and teacher. His organization of teachers, actors, work with kids of all ages, specializing and utilizing the following to create the potential for character transformation through our relationships, workshops, and performances.

If you enjoyed this post, please consider making a comment

Fabulous Gluten-Free Caesarburger

 

 Picture from: http://www.glutenfreeclub.com/caesar-burger/

Caesar Burger

Print

Author: Marla Hingley

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Serves: 6

You’ll never think of hamburgers the same again! Rosemary flavored steak thinly sliced, lettuce tossed with homemade Caesar dressing, all between a crunchy broiled garlic bun.

Ingredients

Steak

• 1 lb steak roulade*
• 1 Tbsp olive oil
• 1 Tbsp rosemary, chopped
• ¼ tsp garlic salt

Caesar Dressing

• 1 egg yolk
• 2 Tbsp lemon juice
• 2 tsp GF Dijon mustard
• ⅓ cup olive oil
• ¼ cup Parmesan cheese, grated (optional)
• 1 clove garlic, minced
• 1 tsp GF Worcestershire sauce
• ½ tsp pepper
• Romaine lettuce, chopped

Garlic Buns

• 4 GF hamburger buns
• 2 Tbsp butter, margarine, or olive oil
• Garlic salt or powder
• 4 Tbsp Parmesan cheese (optional)

Instructions

1. For the steak, cut roulade slices into strips about 3 inches long by 1 inch wide. Toss with remaining ingredients, then fry in a hot skillet until fully cooked. Be sure not to crowd the skillet, you many need to do it in a few batches. If you cook too many at one time, excess moisture from the meat will start to ‘boil’ the meat, rather than sear it.
2. For the dressing, you can use a blender or mix it by hand. In a blender, add yolk, lemon juice and mustard. Turn machine on and mix, and with the machine still running, slowly pour the oil in a very thin stream through the top. Once all the oil has been added and emulsified, pour into a dish and add whisk in remaining ingredients (except lettuce). Toss dressing with lettuce and set aside. To make the dressing by hand follow the same steps as above instead using a large bowl and a whisk. It may take a bit longer to thicken up, but it will get there!
3. Brush the split buns with olive oil and sprinkle with a bit of garlic salt. Broil in oven until just starts to toast. If desired, add 1 Tbsp of cheese to one side of each bun, and continue broiling until cheese is melted, or toast is golden.
4. Assemble burger with some steak slices, lettuce mixture, and enjoy!

Notes

Roulade are pre-cut thin cut strips of beef you can find in the meat department. If you can’t find it, you can always buy flank steak. Cook it, then slice it thinly across the grain.

If you enjoyed this post, please consider making a comment

Non gluten sweet potato biscuits

I'm always looking for ideas to please my guests who are on special diets. I found this non-gluten sweet potato biscuit recipe on-line.....I think at Pinterest. It looks great and I'm dying to try it on some of the guests I have booked for next week. Looks so good, even those who aren't on special diets will probably enjoy it.

 

 This recipe is adapted from Paula Deen’s Southern Cooking Bible. If there’s anyone who understands that certain foods equal love, well, it’s Miss Paula Deen.

Sweet Potato Biscuits

*Makes 6 biscuits

3/4 Cup Cooked Mashed Sweet Potato

1/3 Cup Almond Milk (You will need about 3 Tbs. more when mixing the dough)

1 Cup Mama’s Almond All Purpose Flour

1/2 Cup White Rice Flour

1 Tablespoon Sugar

1 Tablespoon Baking Powder

1 teaspoon Sea Salt

6 Tablespoons Dairy Free Butter

Line a baking sheet with parchment and pre-heat the oven to 425 ° or 400° for convection.

In a small bowl, whisk together the sweet potato and 1/3 cup milk. Set aside. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter with your hands until the mixture resembles coarse meal. Add the sweet potato mixture and fold gently to combine. If necessary add more milk 1 Tablespoon at a time until all the flour is moistened, but not too wet.

Sprinkle the work surface with flour. Turn dough out onto surface and knead lightly 2 or 3 times until the mixture comes together. Gently pat the dough out to a 1/2 inch thick round. Cut the dough into the shape you prefer. Gently re-pat the scraps out and cut more biscuits. Place the biscuits on the lined baking sheet and bake 12 minutes. Serve warm or at room temperature with butter and honey.

If you enjoyed this post, please consider making a comment

High Class Shepherd's Pie

 I am so excited, I found a wonderful rendition of a recipe I've been looking for for years. It's called Shepherds Pie and it's absolutely delicious.When I was a teen-ager, my aunt and uncle lived very near to us. She would make this pie then call and invite my sister and I down to help her and my uncle eat it. We loved it and looked forward to her making it. I think you'll enjoy it too. I found the recipe on Menu Musisings of a Modern American Mom/  by Julie May

Ingredients:

For the meat layer -  

• 1 – 1.5  pounds lean ground beef 
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1 teaspoon black pepper 
• 3 -4 large carrots, finely diced
• 1 cup dry red wine
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 3 -4 sprigs fresh thyme, finely chopped
• 1 cup beef stock 
• 2 tablespoons all purpose (AP) flour
• 1 cup frozen peas

For the potato layer - 

• 1 1/2 pounds russet potatoes 
• 2 Tbsp unsalted butter
• 1/2 - 1 cup half-and-half
• 1 tsp kosher salt (or to taste)
• 1/2 - 1 tsp ground black pepper (or to taste)
• 1/2 - 1 tsp garlic powder
• about 1 cup Vermont white cheddar 
• fresh thyme leaves 

Watch the following video for instructions

If you enjoyed this post, please consider making a comment

Cruising Down the River

One of the best things about Louisville is the Ohio River. And the wonderful old paddle boats that cruise up and down, taking visitors to various points of interest and providing them with food and fun.

The Belle of Louisville

The Belle of Louisville is celebrating its'100th Birthday this year, October 14th thru 19th, 2014: Celebrate America’s rich Southern heritage with a cruise on the mighty Ohio River during Louisville’s Centennial Festival of Riverboats. Nine historic riverboats will provide the backdrop as Louisville plays host to a six-day festival of food, bourbon, music and art at the internationally-acclaimed Waterfront Park. Enjoy live music, sample the finest spirits in the world and experience history, first-hand, as we celebrate The Belle’s Big Birthday Bash and enjoy all that life on the river has to offer. For more info and to purchase tickets,
click here

The Spirit of Jefferson

It's been a long, COLD January but the Spirit is ready to kick off her season with three Valentine cruises this February! On February 14th and 15th she will be hosting our classic Valentine Dinner cruises, complete with a dinner buffet, entertainment and cash bar. Also on February 15th we are excited to announce our Valentine Dance cruise, a brand new event for 2014! The Spirit is climate controlled so you'll be nice and warm as we make our way up river.

To make reservations or for more information you can click here, or call 502-574-2992 during regularly scheduled office hours. Don't forget to ask about our special packages that will be sure to enhance your experience while on board!


If you enjoyed this post, please consider making a comment

Happy New Year to all

Well, we're doing it again.....starting a whole new year. I feel pretty positive about it. There are so many things I want to do this year. I'm hoping to get the house sold and move to Vermont to be with my daughter. I visited her and her husband at Christmas and had a wonderful relaxing time. I got to enjoy her fabulous cooking, sit in front of their beautiful fireplace sipping wine,and listen to all kinds of music from her husband's considerable collection. It was one of the best Christmas' I ever had.

I was able to work on my second memoir there and, despite erasing a few pages by mistake, wrote around 10,000 words. Since I've been home, I've written maybe 4000-5000 more and done a ton a research. In addition, I've been doing a lot of organizational stuff in the house (in anticipation of moving) and working on my Pinterest boards, especially on the recipes. Here's one I've added to my collections.
This recipe is taken from The Endless Meal, a website maintained by a blogger named Kristen who creates her own recipes and photos. You can find her at The Endless Meal, which is chock full of wonderful recipes and photos of food and how-to's.

Business is pretty slow right now, as it usually is right after Christmas. But it will pick up soon and I'm going to need some new ideas for breakfast. I thought this would make a great dish to serve during the Farm Machinery Show when I have a houseful of farmers. I love that I can make it in one of my iron frying pans.

Tomato and Goat Cheese Tart with Rosemary and Mascarpone

Author: The Endless Meal

Recipe type: Lunch / Dinner

Serves: 6-8

Ingredients

• 1 homemade or store bought pie crust
• 5-6 medium tomatoes, sliced thick and squeezed gently to remove the pulp
• 1 cup goat cheese, mascarpone or a mixture of the two
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon sea salt
• Optional: 1 teaspoon grated lemon zest

Instructions

1. Preheat oven to 350 degrees.
2. Line a 9″ pie with pie crust. Let the edges drape down the outside of the pie pan a little for a more rustic look. Use a fork to poke a few holes in the bottom of the crust.
3. In a small bowl mix goat cheese, mascarpone, rosemary, sea salt and optional lemon zest. Spread over the bottom of the pie.
4. Layer tomatoes over the cheese mixture until the pie is completely full. Sprinkle with a little sea salt.
5. Bake for 35-40 minutes, or until crust is light brown and tomatoes are soft. If crust is browning too quickly, cover with a piece of aluminum foil.
6. Remove from oven and let cool for at least 1 hour.

Notes

Some tomatoes are juicier than others. If the pie seems like it has too much liquid, carefully drain some of the liquid out of the pie. Remember that the pie will firm up significantly once it has cooled. 

If you enjoyed this post, please consider making a comment

New recipes for the New Year

Found this on Pinterest and looked up the recipe on Kaelyn's Kitchen. They are individual egg muffins. They look so good I think I'll try them for breakfast myself

Egg Muffins Revisited

recipe created by Kalyn with inspiration from The South Beach Diet.

Ingredients:
15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins or individual silicone cups. You can use less egg yolks and more egg white if you prefer.)
1-2 tsp. Spike Seasoning (optional, if you have food allergies or don't have Spike, use any type of seasoning blend that's good with eggs.)
1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)
Optional, but highly recommended, 3 green onions diced small.
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Instructions:
Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. (I used to add a bit of half and half or milk, but lately I like the way they turn out without it.) Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, but I like them best when they are just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 1-2 minutes to reheat.

- See more at: http://www.kalynskitchen.com/2006/10/egg-muffins-revisited-again.html#sthash.c42guQH0.dpuf

If you enjoyed this post, please consider making a comment