Thursday, December 31, 2015

Top 5 of '15

Let's recap. Here are our most popular blog posts from 2015!

#5. Embodying Volunteerism: Ashley Boren, 2015 Betty Whitmire Sumner Award Recipient 
Volunteers are a precious commodity around the Permian Basin and Ashley Boren is one of the outstanding leaders and volunteers in our community. With busy lives of being the carpool mom, running kids to practices, making dinner and helping kids with homework, volunteering your time can be hard to do.  However, Ashley embodies the idea of volunteerism through her selfless giving of her wisdom, experiences, time and money.  She has led by example over the past eleven years through her charity works with The Junior League of Midland, Inc.  Ashley has made it her mission to train others and develop them into great volunteers in our community.  She gives back to the community and improves the Midland area. Continue reading ->

#4. Beyond the League: Christine Foreman
Welcome to “Beyond the League.” In this series, we will meet Active and Sustaining members of The Junior League of Midland, Inc. We will learn how they are making contributions to the community, their workplace, and beyond – celebrating how the skills they gained in the League make an impact beyond the League.
Today, we visit Christine Foreman. Christine is a sustaining member of The Junior League of Midland, Inc. and is involved in several organizations throughout the community, including the Carver Center PTA. Continue reading->

#3. "The Junior League has taught me so much..." Karmen Hendrix Bryant, Sustainer of the Year
“It is a true honor to be thought of so highly by such an esteemed group of peers. The Junior League has taught me so much, not only about the importance of philanthropy but also the skills and confidence I would need to work in our amazing community. I am blessed to stand on the shoulders of giants and only hope to serve them well,” Bryant said. Continue reading -> 

#2. An Open Letter to Junior League Husbands and Dads
Dear Junior League Husbands and Dads,
This Father’s Day, we wanted to say a few words. Especially to you.
We know you are often the unsung heroes of our organization. But we value your contributions – big and small. And we wanted to say thank you… Continue reading->

#1. Announcing Vicki Gunvalson
The Junior League of Midland, Inc. welcomes Vicki Gunvalson from The Real Housewives of Orange County to Midland for the Spring Fling Market in February, 2016!   Born in 1962 in a small Northwest suburb of Chicago, Vicki is one of 5 children. Her father owned a large construction company and her mother was a stay at home mom who cooked every night for the family, babysitters were a rarity and she always looked impeccable. Family was their priority and to this day Vicki carries those same core values. Continue reading->


See you next year!

Thursday, December 17, 2015

A Christmas Menu

Lights glistened from frosty windows of the old brick building as I made my way out of the cold and into the welcoming warmth of Cook Street; a French and Italian cooking school nestled in the heart of downtown Denver, Colorado. I ran to the large wood-burning oven to warm my hands as the smell of bread and sweet rolls made me realize just how hungry I was. A few Christmas trees stood in the corners, completely covered in decorations and twinkling lights. The gentle sound of carols played and I could almost taste the cinnamon that wafted from the baking kitchen, which was by far my favorite kitchen at culinary school. During my time at Cook Street I had mastered the art of wielding a kitchen knife, filleting fish and deboning more animals than I can count, pairing wine with cheese, frosting sponge cake, and everything in between. And what lay before me was two tests, one written and one practical and then graduation. This graduation was sure to be much different than the collegiate one that I had experienced months prior. Instead of 900, there were 23. Instead of a cap and gown, there was a well-worn chef’s coat. Instead of the graduation march, there was cheering and a large bottle of champagne. Instead of a communications degree, there was a culinary certificate. Instead of the blazing Texas summer, there was a snowy Denver winter, just three days to Christmas.

As my fingers thawed, my mind flew hundreds of miles south and a few years back to the anticipation of my grandparents’ arrival every year for Christmas. As they rounded the corner to our home, we ran out to their car, anxious to see them. We always helped to unload because there were mountains of presents, perfectly wrapped and ready for three small children to spend the next two days shaking, weighing, and guessing. Under all the presents lay even more goodies. Cookies, snacks, cheeses, Eggnog, and recipes for Christmas delights filled our kitchen counters. My grandmother did not know how to cook when she married my grandfather years prior. But the petite master-chef that walked into our home was the spark in my life that lead to a love of food, my attendance and graduation from culinary school, and the 6 years that have followed as a personal chef and caterer. It all started with Christmas and so it feels fitting to share with you all some of my favorite recipes for my favorite holiday. May it ignite in you a love for all things Christmas and all things food.


First Course: Cheese and Wine

Who doesn’t love cheese and wine? The salty, buttery flavor of cheese pairs beautifully with the tannic warmth of wine. At every family gathering, there is always cheese. My husband thought this was strange when he first married me but now we carry on the tradition in our own home. In French cooking, cheese is often served at the end of the meal as a last course. However, I want to eat it first, so that is how we are going to do it. Below I will list the basic ingredients needed to make a cheese platter and also my personal favorites with wine pairings.

Ingredients:
4-5 cheeses of various flavors and firmness
Dried Cherries
Dried Figs
Roasted, Salted Nuts
Water Crackers
Cheese Board
Cheese Knives
Cheese Signs

Havarti with Dill: This delicious semi-soft, Danish cow’s milk cheese is rather light in taste and a crowd-pleaser for even the most cautious cheese eater. It has a buttery flavor and is typically aged about 3 months.
            Wine pairing: French Chardonnay or German dry Riesling (not sweet)

Beemster: Not for the faint of heart, this rich and hard Dutch cow’s milk cheese is full of flavor and salty, butterscotch notes. Some say that the taste is too strong for them but I say, try it! It’s my favorite cheese by far. Be sure to get a high-quality, well-aged Beemster.
Wine pairing: French Bordeaux or Italian Valpolicella

Brie with blueberry preserves: On our honeymoon 5 years ago, we stayed at a gorgeous resort that had the most wonderful tapas restaurant. We glanced over the large menu until one item caught both of our attentions: Brie with blueberry. My husband and I ordered it because for one, it was familiar, and secondly, it was cheese. Have I mentioned that I love cheese? This magnificent marriage of creamy Brie, a soft French cow’s milk cheese, and sweet, tart blueberry was and is perfect.
            Wine Pairing: Champagne

Smoked Gouda: Bold and decadent, smoked Gouda is another Dutch cow’s milk cheese, named for the city Gouda in the Netherlands. It is perfect with a crisp apple slice.
            Wine pairing: Italian Chianti or French Chateauneuf du Pape


Second Course: Maple Pear Salad

My grandmother, Ganny, is always trying new recipes. Even at 83 years old, she is constantly experimenting and producing the most delicious food from her Oklahoma kitchen. This salad is her recipe and is perfect for your Christmas day meal. The sweet maple syrup, salty cheese, and crunchy pear are the most delightful combination.

Recipe:
1 package mixed baby greens
2 pears, cored, and thinly sliced
1/2 cup dried sweetened cranberries
1/2 cup candied pecans, chopped
1/2 cup crumbled gorgonzola
Maple Dressing to taste

Dressing:
1/4 cup maple syrup
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/4 teaspoon ground pepper
1/4 teaspoon salt

Method:
Mix together all the ingredients for the dressing well. Toss some dressing with the lettuce green and layer the remaining ingredients on top of the lettuce.


Third Course: Beef Tenderloin, Four Cheese Macaroni and Cheese, Neena’s Rolls

Beef Tenderloin
This is by far my favorite cut of beef. From the low fat content, to the truly tender, cut-with-a-butter-knife texture, beef tenderloin is a cut above the competition. In my family, we have the traditional turkey, gravy, dressing, etc at Thanksgiving, and we kick it up a notch at Christmas. Who wants the same turkey twice in a month? Not me! This recipe is my own and is simple, delicious, and will leave you craving more!

Recipe:
1 Beef Tenderloin, fat and silver skin trimmed off
Course Kosher Salt
Ground Black Pepper
Ground Garlic Powder

Method:
Preheat the oven to 375º F. Pat the beef tenderloin with a paper towel to remove excess moisture. Cut the tenderloin into 8-ounce portions, about 2 inches in thickness. Coat the beef tenderloin in salt, pepper, and garlic powder. Sear on medium heat on a nonstick skillet for about 2 minutes a side. You want the tenderloin to have a nice crisp on it. Bake at 375º for 15 minutes or until the meat thermometer reads 135º F internal temperature for medium-rare. Remove from the oven and tent the pan with foil. Let the meat rest for 10 minutes before serving.

Four Cheese Macaroni and Cheese
This recipe is adapted from The Pioneer Woman. I can only take credit for the changes that I have made to it. Once again, my love of cheese has taken over, and this dish is well worth the calories. Crispy pancetta, delicious cheese, and al dente noodles are the stars of this show. My family and clients love this combination of French and Italian food.

Recipe:
1 onion, diced
1/2 pound pancetta, diced
3 cloves garlic, minced
1/4 cup all purpose flour
2 cups whole milk
1 cup half-and-half
3/4 cup shredded parmesan cheese
3/4 cup shredded smoked cheddar cheese
3/4 cup shredded Fontina cheese
4 ounces goat cheese, crumbled
Salt and pepper to taste
1 pound dried macaroni or small pasta

Method:
In a large Dutch oven, sauté the onion and pancetta together over medium heat until the onion is translucent and the pancetta is crispy. Add the minced garlic and cook for a minute or two. Turn the heat to low and add the flour and stir often for 2 minutes. Add the milk and heavy whipping cream and stir as the mixture thickens. Add the cheese and stir as they melt. Season with salt and pepper to taste, and remove from heat. Cook the pasta according to the package directions, drain and add to the cheese mixture. Serve warm.

Neena’s ice Box Rolls
There is a mystery that surrounds this tasty treats in my family. My great-grandmother, Neena, skillfully crafted these buttery rolls at holidays and family gatherings. The following recipe is incredible but I am sure that someone can relate to the feeling that an ingredient was left out of a cherished recipe by the author just to torment us. Maybe what this recipe is missing is a cozy kitchen in Shattuck, Oklahoma and a tiny doctor’s daughter, my Neena.

Recipe:
            ½ cup Crisco
            1 ½ tsp. Salt
            1 cup scalded Milk
            1 package dry Yeast
            1/3 cup Sugar
            1 Egg
            ¼ cup lukewarm Water
            3 ½ to 4 cups Flour
            1 stick butter, melted

Method:
Dissolve 1 package (2 1/4 teaspoon) of yeast and 1 teaspoon sugar into 1/4 cup lukewarm water.  Place the Crisco, remaining sugar, and salt into a large bowl.  Pour the scalded milk over it.  When it is melted and dissolved, add the beaten egg.  When the mixture is lukewarm, add the yeast.  Sift in the flour, 1 cup at a time, and beat it thoroughly.  When the dough no longer sticks to the sides of the bowl it has been beaten enough. Turn the dough onto a floured board and kneed it until it is smooth and elastic.  Place the dough into a greased bowl, covered with plastic wrap. Let it rise for about an hour until it doubles in size. Roll dough on a floured surface to 1/2 inch thickness. Cut dough with a biscuit cutter. Dip each roll into melted butter and fold in half on a ungreased baking sheet. Bake the rolls in a preheated oven at 400º for 10-12 minutes or until lightly browned.


Finale: Apple Pie with homemade Caramel Sauce

Apple Pie:
            There is nothing else that says “Christmas Time” quite like an apple pie fresh from the oven. The smell that fills the kitchen while it is baking cannot be outdone. I am a huge lover of apple pie and homemade caramel sauce. This recipe is my own and is sure to be the best apple pie you have ever had!

Apple Pie Filling Recipe:
            4 large Honey Crisp or Fuji apples
            3 large Granny Smith apples
            1/2 stick butter
            1/4 cup sugar
            1/4 cup brown sugar
            1 teaspoon cinnamon
            1/2 teaspoon nutmeg
            1/2 teaspoon cloves
            1/4 teaspoon salt
            1 teaspoon vanilla extract
            2 tablespoons all purpose flour
            1 deep dish piecrust

Apple Pie Topping Recipe:
            1/2 cup all purpose flour
            1/2 cup white sugar
            1 teaspoon cinnamon
            1/2 teaspoon nutmeg
            1/2 teaspoon cloves
            1/2 teaspoon salt
            1 stick very cold butter

Method:
For the filling, peel and slice the apples. Over medium low heat, melt 1/2 stick butter in a large skillet and add the apples and sugars. Cook the apples for 5 minutes, add the spices and cook for an additional 10 minutes. Turn off the burner and let rest for 5 minutes and add the vanilla.
For the topping, pour the flour, sugar, cinnamon, nutmeg, cloves, and salt in a food processor and pulse 5 times. Cut the butter into small cubes and add to the food processor. Pulse 12 times.
Preheat the oven to 375º F. Pour the filling into a piecrust and sprinkle the topping over the apples. Bake for 30-40 minutes, or until the crust is golden brown and the topping is bubbly. Serve with fresh whipped cream or vanilla ice cream.

Caramel Sauce
            I never knew that making caramel sauce could be so easy. It truly is! And now you too can impress your friends by making your own. It makes the perfect gift. Just let it cool, pour into a mason jar, and place a label on it. You will be the hit of the season, trust me!

Recipe:
            1 cup white sugar
            1/2 cup water
            4 tablespoons butter, room temperature
            4-8 tablespoons heavy whipping cream, room temperature
            1/2 teaspoon Kosher salt
            1 teaspoon vanilla

Method:
            So I said that caramel sauce was easy to make, and it is. However, it is also very easy to mess up. Caramel is simply just burned sugar. You want to have the right combination of burned yet not over burned. The best way I can describe the ideal caramel color is cherry wood.
            For the sauce, pour the sugar into a heavy saucepan. Add the water and use your fingers to be sure that all the sugar is moistened. Wash any remaining sugar granules from the inside walls of the saucepan by wetting your fingers and running them along the inside until you feel no more bumps. Place the saucepan over medium heat and do not touch it until the mixture is boiling. If you do, sugar will get on the sides of the pan and burn. Once the caramel reaches the ideal color, immediately remove from the heat and add butter and heavy whipping cream in small amounts, whisking well after each addition. Be careful of the steam that this creates because it can burn you. To test if the caramel is the right consistency, dip a spoon in the hot caramel sauce and let it cool for 30 seconds. Taste it and if it is too thick, add more heavy whipping cream. Finally, add salt and vanilla extract. Let cool and store in the fridge.



*Shannon Laning is an Active Member of the Junior League of Midland, Inc. She is a personal chef and caterer in Midland, Texas. She was classically trained at Cook Street School of Fine Cooking in Denver, Colorado and spent 1 1/2 years in Houston as a personal chef to a Houston Rockets basketball player. After her husband was relocated to Midland in 2011, she began a thriving career in the Tall City. She has wonderful clientele and loves to spend her free time with her husband Zack, 6-month old daughter Hartley, and 3-year old goldendoodle Beau.

This article first appeared in the Tumbleweed. Click here to read the full edition

Thursday, December 3, 2015

Announcing Kevin Fowler


The Junior League of Midland, Inc. welcomes Kevin Fowler to Midland for the Buckshot Bash in February, 2016!  



Reflection is the catalyst to coming full circle.

Texas country singer-songwriter Kevin Fowler took a couple of years to take stock of his artistic career, launch his own record label, then write and record How Country Are Ya? the old-fashioned way.

How Country Are Ya? – Fowler’s seventh studio album and his first for Kevin Fowler Records in a joint venture with Nashville’s Thirty Tigers - is the good- timing, tradition-steeped and honky-tonk-stomping Amarillo native’s return to basics effort. A year in the making, the album features 15 fresh tunes (he wrote all of them except for the raucous instrumental “Mousturdonus“) and was produced by Ken Tondre, Fowler’s drummer, at Tondre’s The Compound Recording Studio in Austin.

One of the most potent songs on How Country Are Ya? is “Panhandle Poorboy,” a completely autobiographical piece that’s clearly the centerpiece of Fowler’s mindset during the creation of the disc. Simply put, he wanted to come back home.

“The last couple of records have been on Nashville record labels,” Fowler said, referring to 2007’s Bring It On, released on Equity Music Group, and 2011’s Chippin’ Away, released on Average Joe’s Entertainment.

“But this one is on my own label with my buddies like we used to make records. I wanted to feel right at home, go back to the well, and not get into any outside influences. I really felt like I wanted to make music closer to all my anthems that people scream along to at shows.”

Plus, How Country Are Ya? is chock full of Texas-centric collaborations. Earl Dibbles Jr., the alter-ego of Dallas-bred Granger Smith, provides the disc’s no- nonsense intro. Amy Rankin, one half of Austin’s The Rankin Twins, croons with Fowler on the emotionally evocative number “Before Somebody Gets Hurt.” San Antonio’s Grammy winners Los Texmaniacs crank up the South-of-the-border ambiance of “Borracho Grande.” Kingwood, Texas’ rebel-rouser Davin James lends his big personality to the hilarious “Chicken Wing.” And Huntsville, Texas newcomer Cody Johnson stirs straight-up country action on “Guitars and Guns.”
See? Told ya Fowler threw a studio party with his good friends and turned it into a record. But of course the first single, “How Country Are Ya?,” is quintessential Fowler. The song crackles with all the beer joint energy that characterizes every creative fiber in Kevin Fowler’s body.

“From day one I realized I couldn’t control what radio played and what video channels played, but the one thing I could control every night was the live show,” Fowler said. “The musicians want to be there, the fans want to be there and I want to be there. People can listen to the CDs at home. But if they come to the shows they are ready to have a good time for an hour-and-a-half, forget about their problems and forget about work on Monday.”

The point behind each lyric, each guitar lick, and each twanging-rocking melody is the live show. Fowler has earned his reputation as one of the most amped-up concert performers to emerge from the modern day Texas country movement. For those that have experienced Fowler onstage, then you know he brings unbridled musical muscle to the platform. Backed by his trusty band he’s a dynamo – cracking jokes, hitting high notes, strumming his guitar and putting each of his fans in two-stepping mode.

Pretty much any city in Texas belongs to Fowler, but he will immediately point out that he is quickly growing in Oklahoma and throughout the Midwest, all the way up to Chicago.
“I get a big kick out of seeing the way it has spread now across the country. It’s really cool how we’ve come so far. I remember a time when Texas country music didn’t have as long a reach.”

Enter social media. Fowler boasts more than 270,000 Facebook likes and 34,000-plus cool Twitter followers. But, most importantly, the percentage of those people who engage Kevin online is higher than nearly any country artist anywhere. For an independent artist like him, that’s crucial to career growth and sustainment. He knows full well that social media puts bodies in concert seats and creates an imperative rapport with his fans. It is the technological age way for artists to connect with admirers.

“Social media is the biggest part,” Fowler said. “Social media is king. It has impacted my career as significantly as radio. Twenty years ago the only tool you really had was Kinkos to make flyers. This is the biggest piece of the puzzle especially for us now since we don’t have a lot of radio airplay. I can reach my target audience big time now.”

But naturally even the fiercest honky-tonker needs a little down time. Or should we say outdoors time? Fowler comes from a long line of hunters and fishermen. And if you ask him how often he gets to the hunting grounds and the fishing hole he quickly replies, “Anytime I can!”

How thick is the hunting and fishing blood coursing through Fowler’s veins? You could say it’s totally innate.

“I was born in May and in September of that year I went on my first hunting trip. My dad was a huge bowhunter. I still go bowhunting. That is what we did as a family. We also went on fishing trips every spring break. That made me who I am. It was camping in Colorado, bow hunting in the fall and fishing every spring break. Now it’s all about the camaraderie of friends, getting away, and the freedom of the outdoors.”

“I would have never in a million years thought the Texas music scene would grow to what it is now,” a proud Fowler said. “I was lucky enough to have been there since the inception. I feel proud to have played a part in establishing the scene, in making it what it is. We fought a lot of battles and kicked a lot of doors down. We broke those barriers down back then. And now we are having fun spreading it town by town outside of Texas, just the way we did inside the home state.”

Reflection brought Kevin Fowler full circle.

For more information and tickets, visit jlmidland.org.

Bio by Mario Tarradell