Saturday, February 27, 2010

Ahi Sushi Bar, Eagle, Idaho

So on Fridays, we have been teaching in Eagle for the "Eagle Arts School". And for lunch, almost 1 1/2 hours between these two classes, we've been doing some culinary exploring. "Seasons", "Rembrandt's" and now the "Ahi Sushi Bar". We like all three for different reasons. All are very relaxed. The "Rembrandt'" and "Seasons" are bistro style. And the "Ahi Sushi Bar" is not a bistro, but a sushi bar. It's exciting to watch the Chef's prepping the sushi and creating the dishes. Look at these slides and you will see. Cheers!

video

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Thursday, February 25, 2010

Trivia From Rudy's

And again, this trivia information from Rudy's. Enjoy and by all means, pay Rudy's a visit!!





This Week in the History of Food & Drink


February 22, 1630: Quadequina, an American Indian, introduced English colonists to popcorn. He had brought some to their first Thanksgiving dinner. (Some sources say 1631).

February 23, 1896: Leo Hirshfield introduced the Tootsie Roll at his small store in New York City. It was supposedly named after his 5 year old daughter, whose nickname was 'Tootsie.'

February 24, 1938: DuPont begins production of nylon toothbrush bristles. A patent had been granted in 1937. The nylon bristles replaced hog bristles. No more brushing your teeth with hog hair.

February 25, 1922: Donald McLean was born. McLean was a Scottish potato expert who supposedly had the world's largest private collection of potatoes, with 367 varieties.

February 26: National Pistachio Day

February 27, 1827: The first Mardi Gras celebration was held in New Orleans.

February 28: National Chocolate Soufflé Day

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Warm Valrhona Chocolate Cake


One of our Rudy's picks this week is France's prized Valrhona chocolate. It's the star of the richly delicious dessert. For a very runny center, undercook the cake a little bit and serve immediately. The cake can be held raw in the soufflé cup uncovered and refrigerated up to eight hours before baking.

Yield: 4 servings

Ingredients:
6 ½ ounces Valrhona Caribe Chocolate with 66% Cocao Mass, chopped
½ cup unsalted butter
5 teaspoons Valrhona cocoa powder
3 eggs, separated
¼ cup sugar

Method:
Preheat the oven to 450º. Lightly coat the inside of four, 4-ounce oven-proof soufflé cups with butter. Heat 2 inches of water in the bottom half of a double boiler over medium heat. In the top half, place the chocolate and butter. Melt the chocolate mixture for 5 minutes, then remove it from the heat and stir it until it is smooth. Transfer the mixture to a large stainless-steel bowl and whisk in the cocoa and all the egg yolks. Set the chocolate mixture aside. In a separate bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Slowly add the sugar and continue beating until the mixture is stiff and shiny but not dry, forming a meringue. Lightly fold the meringue into the chocolate until completely combined. Divide the soufflé batter equally among the prepared soufflé cups. Place cups on a sheet pan and bake for 7 minutes, until puffy and slightly browned on top. Serve immediately by inverting each cup (with an oven mitt) onto a plate until the cake is released. Cut carefully around edges of the cakes to loosen them if they do not come out. Serve with whipped cream or ice cream.

Recipe Notes:
Be sure to not overheat the butter; overheated butter will separate and result in a greasy, crumbly cake.
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Wednesday, February 24, 2010

First Grilling For 2010

Well, it looks like Grilling Time is here! Close to 50 degrees here today; Supposed to be close to 60 next week. The air even smells like spring. So, it was time to fire up the grill for the first time this year. Grill some Potatoes, a nice Steak and some Apples, and we've got a good dinner. Grilled apples? Oh yes!! After grilling them to caramelize the sugars, slice them and place on a bed of lettuce. No dressing! Just grilled apple and lettuce. YUM-O! Oh yes, can't be grilling without the homemade Baked Beans. Just look at that platter! and drool! Cheers!

Wednesday, February 17, 2010

Fasnacht's Are Ready!

After two days and two rises, here is what we end up with. Photos starting at the 2nd rise, day #2.


Here we are at the 2nd day. The 4 eggs and 1/2 cup of lard have been added and the flour mixed in.

After a 2 hour rise, we roll the dough out and cut the Fasnachts. (I can taste them now!!)

Deep fry them at 325 degrees F until they are golden brown. Take them out and roll them in .... almost anything.

It's munch time!! Take an extra cholesterol pill. You'll probably need it. No one said they were healthy; Just good!

Well, now it's your turn, Joe and Diane! Enjoy, they are hearty. Cheers! The recipe is elsewhere on this blog.
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Monday, February 15, 2010

Fasnacht

Fasnacht

Makes 50 Fasnacht

Ingredients:
¼ cup warm water
1 pkg. yeast
2 tbsp. sugar
2½ cups lukewarm milk
4½ cups flour
4 eggs, beaten
½ cup lard, melted
1 cup sugar
dash of salt
5 ½ cups flour

Directions:
1). Dissolve yeast in warm water.
2). Mix next three ingredients together, then add to yeast mixture. Set in warm place and let rise overnight.
3). In the morning add next four ingredients. Add last batch of flour slowly; it may not all be needed. Dough should be sticky but able to be handled.
4). Let rise until doubled, approximately 2 hours.
5). Roll out and cut with biscuit or doughnut cutter, with or without a center hole. Let rise 1 hour.
6). Deep fry in hot oil at 375 degrees for several minutes, turning until brown on both sides.

Among the PA Germans, Shrove Tuesday (day before Ash Wedsnesday) is known as Fassnacht Day (night before the fast). In a symbolic effort to rid their homes of leavening agents and to feast before Lent, many PA Germans cooks spend part of their day making Fassnachts. The cakes are made of yeast dough, and tradition requires that they be shaped in squares or rectangles, with slits cut in them.

Shrove Tuesday is the day before Lent begins.
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Sunday, February 14, 2010

Valentine's Dinner 2010

We had a great Valentine's Day Dinner at Sweetwater's Tropic Zone here in Boise. Robin, Marnie and Mac, Sophia, Chris and Maddy and I all had a great time. Enjoy the slides! Cheers!

Monday, February 8, 2010

Eat your hearts out! Or let the cream do it. Or maybe the butter! Or maybe the brown sugar! Whatever you do, enjoy this. It's not hard to do! Cheers!

Portobello Mushroom Cappuccino Bisque with Brandied Thyme Froth

--from Executive Chef Andrew Sutton of Napa Rose at Grand Californian Hotel, Anaheim, CA

Serves: 6

FOR PORTOBELLO CAPPUCCINO BISQUE:
1 tablespoon butter
1/2 cup sliced shallots
1 cup sliced portobello mushrooms, gills removed
2 cups sliced white mushrooms
1/2 cup medium dry sherry (Amontillado)
1 quart heavy cream
1 cup veal demi-glace (can be purchased at most high-end
grocery stores)
1 bunch thyme stems
2 bay leaves
1 teaspoon lemon juice
Kosher salt and cracked
black pepper

TO PREPARE PORTOBELLO CAPPUCCINO BISQUE (CAN BE PREPARED THE DAY BEFORE):
1: Sauté shallots in melted butter until translucent.
2: Add portobello mushrooms and white mushrooms and continue to sauté until they “throw their water” (the liquid inside the mushroom), approximately 7-10 minutes.
3: Add sherry and reduce by half.
4: Add demi-glace, heavy cream and all herbs. Simmer for 25 minutes, strain, chill and reserve.

FOR BRANDIED THYME FROTH:
1 cup cold heavy whipping cream
2 tablespoons freshly chopped thyme
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
2 tablespoons brandy or cognac

TO PREPARE BRANDIED THYME FROTH:
1: Place all ingredients in a mixing bowl and whip up to a soft peak.

FOR BISQUE GARNISH :
1 cup julienned portobellos, stems & gills removed
1/2 cup thinly sliced scallions, greens and whites
2 tablespoons freshly chopped thyme
1 tablespoon freshly chopped sage
1 teaspoon lemon juice
2 tablespoons brandied froth

TO PREPARE BISQUE GARNISH AND SERVE:
1: Sauté portobello mushrooms until tender. Set aside.
2: Sauté scallions in a little oil. Add the strained bisque and bring to a boil. Add chopped thyme, sage and lemon juice. Adjust seasoning with salt and cracked pepper.

TO SERVE:
1: Warm six coffee cups and place the sliced and sautéed portobello mushrooms in the bottom of the cups. Add the hot bisque and top with the brandied froth.

Serve with one of CHALONE WINE GROUP’S FINE PINOT NOIRS: ACACIA, CHALONE VINEYARD, ECHELON VINEYARDS, EDNA VALLEY VINEYARD



And if that doesn't clog your arteries, try this awesome Bananas Foster. Enjoy these dishes. We did!! Cheers.

Sunday, February 7, 2010

Daily Erotica

No, this is not a XXX posting!! On 06 February, there was a book signing for "Daily Erotica - 366 Poems of Passion" at the Seasons Bistro in Eagle, Idaho. The food was great; The wine was great; The company was great! What else can one ask for? Here are some photos of the party! Happy Valentines Day coming up!!!




Click to play this Smilebox greeting: Erotic Party
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Cheers! And don't forget the chocolate!!
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Monday, February 1, 2010

Pod-Cast Interview with "Behind The Menu"

It was our pleasure a while back to go to lunch with Michael Boss of Behind The Menu. He is on Facebook. Here is that interview. Enjoy!

Forever Young(s) from Michael Boss on Vimeo.



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