Thursday, March 18, 2010


A couple of weeks ago, Robin came up with this variation of guacamole that is really awesome. And for someone like me that thinks avocado is like eating tasteless mush, that's really saying something. I ate the better part of the bowl full. If it is not spicy enough for you, add either more jalapeno or more of the seeds and ribs of the pepper. Cheers!


Author: Bob and Robin Young
Web Page:
Comments: This is a really good guacamole with a twist.
Degree of Difficulty: Easy
Servings: 24

1 can White Canelli Beans, drained
1 c Onion, chopped
¼ bunch Cilantro, chopped
1 Lime, juiced
1 sm Jalapeno, seeds removed and diced
1 med Avocado, ripe and pitted, peeled
1 lg Tomato, diced

1.) In a food processor, combine the beans, onion, cilantro, lime juice, jalapeno and salt and pepper to taste. Process until mostly smooth. Pour into a bowl.

2.) Mash the avocado and add to the bean mixture. Dice the tomato and add to the bean mixture. Fold all together to combine. Place in the refrigerator for 45 minutes to cool and blend the flavors.

Preparation Time: 15 minutes
Inactive Time: 45 minutes
Total Time: 1 hour

Here is a Printable Recipe

Wednesday, March 17, 2010

Irish Soda Bread

Nope! I'm not done yet! It is springtime warm outside and my BBQ is saying, "Pulled Pork!". (Is that a gauntlet Mr Joe?) But that will have to wait, and I have been working on that too this morning. But today is St Patrick's Day and here to go with your Corned Beef and Cabbage, Green Wine, Guinness Stout and some good Scotch Whisky, is my rendition of an Irish Soda Bread.

Irish Soda Bread

Author: Bob and Robin Young
Web Page:
Degree of Difficulty: Easy
Oven Temperature: 375°F
Servings: 20

3 c All-Purpose flour
1 c Whole wheat flour
1 t Baking Soda
1 T Baking Powder
4 T Honey, use a light, floral honey. Tupelo is good.
½ t Salt
½ c Butter, room temperature
1 c Butter milk
1 Egg
¼ c Butter, melted
¼ c Buttermilk

1.) Pre-heat oven to 375°F. Lightly grease a large baking sheet.
2.) In a large bowl, mix together the flour, honey, baking soda, baking powder, salt and butter. Stir in 1 cup Buttermilk and egg.
3.) Turn the dough out onto a lightly floured surface and knead lightly. Form dough into a round and place on a prepared baking sheet.
4.) In a small bowl, combine the melted butter with ¼ cup of buttermilk; brush the loaf with this mixture. Use a sharp knife and cut an "X" into the top of the loaf.
5.) Bake in a pre heated oven for 40 - 50 minutes or until a tooth pick inserted into the loaf comes out clean (190°F). You can continue to brush the loaf with the butter mixture while it bakes.

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour and 5 minutes

Do enjoy the day!!

"Corned Beef" - Where Did It Come From?

History of Corned Beef & Cabbage
Origin of Traditional Irish American St Patrick's Day Recipe

Mar 3, 2009 Stephanie Jolly , Source:

While many North Americans associate corned beef and cabbage with Ireland, this popular St Patrick's Day meal has roots in America, and is not traditional Irish food.

Corned beef, a salt-cured brisket, was traditionally packed and stored in barrels with coarse grains, or "corns" of salt. One of the earliest references to corned beef appears in the 12th century Gaelic poem Aislinge Meic Conglinne, where it references a dainty, gluttonous indulgence. By the 17th century, salting beef had become a major industry for Irish port cities of Cork and Dublin, where Irish beef was cured and exported to France, England and later to America.

Traditional Irish Recipes Contain Salt Pork Instead of Corned Beef
With the majority of Irish beef being exported, beef was an expensive source of protein and unavailable to the majority of Irish citizens. Cows, if owned at all, were raised predominately for their dairy products, from which butter, cheese and cream could be obtained, and were only slaughtered when they were no longer good for milking. Sheep were raised as a source of wool and hogs and pigs were one of the only livestock species raised by the peasantry for consumption.
Salt pork and bacon, therefore, became the commonly consumed meat protein of Irish tables. In Feast and Famine, Leslie Clarkson writes that "fat from bacon supplemented the lack of fat in the farmhouse diet" and Sir Charles Cameron states that he does "not know of any country in the world where so much bacon and cabbage is eaten." Even today corned beef and cabbage appears infrequently in Irish pubs and restaurants, except for those in heavily touristed areas, and is much more likely to be replaced its traditional counterpart - an Irish stew with cabbage, leeks, and a bacon joint.

Corned Beef & Cabbage Eaten by Irish Immigrants After Arriving in America
After the Irish potato blight, or Great Famine, of the mid-19th century brought hundreds of Irish emigrants to the shores of America, the newly immigrated Irish Americans found corned beef to be both more accessible and more affordable than it was in Ireland. Both corned beef and cabbage were ingredients of the lower working class, and their popularity among the Irish population likely had little to do with similarities to the food of Ireland and more to due with the relatively inexpensive nature of salt cured beef and green cabbage.
For several decades following the Irish immigration, St Patrick's Day was celebrated with music, crafts and revelry but banquets, while lavish, contained a scarcity of traditional Irish cuisine. However by the 1920s, corned beef and cabbage came to have an association with Irish American cooking, according to Hasia Diner in Hungering for America: Italian, Irish and Jewish Foodways in the Age of Migration and joined Irish bacon and greens as a food reminiscent of Ireland.

Corned Beef's Association with St Patrick's Day Has Irish American Origins
While both salted beef and green cabbage have historic connections with Ireland, the ritual of serving corned beef and cabbage for St Patrick's Day is exclusively an Irish American tradition. The scarcity and high price of beef in Ireland prevented it from being consumed by the majority of the Irish peasantry until arriving in America, where corned brisket and cabbage were cheap and readily available to the poor. As the stigma of eating working class food faded and the celebration of Irish ancestry grew in popularity, corned

And from, we have:

“Corned beef
While the process of preserving meat with salt is ancient, food historians tell us corned beef (preserving beef with "corns" or large grains of salt) originated in Medieval Europe. The Oxford English Dictionary traces the first use of the word corn, meaning "small hard particle, a grain, as of sand or salt," in print to 888. The term "corned beef" dates to 1621.
"Emphasizing its long history in the Irish diet, Regina Sexton...points out that a similar product is mentioned in the 11th-century Irish text Aislinge meic Con Glinne many wonderful provisions, pieces of every palatable food...full without fault, perpetual joints of corned beef'. She adds that corned beef has a particular regional association with Cork City. From the late 17th century until 1825, the beef-curing industry was the biggest and most important asset to the city. In this period Cork exported vast quantities of cured beef to Britain, Europe, America, Newfoundland, and the W. Indies. During the Napoleonic wars the British army was supplied principally with corned beef which was cured in and exported from the port of Cork."
---Oxford Companion to Food by Alan Davidson, [Oxford University Press:Oxford] 1999 (page 218)

Corned beef was very popular in colonial America because it was an economical and effective way to preserve meat. The following corning directions are from The Virginia House-Wife by Mary Randolph, 1824, pages 22-23:
"To corn beef in hot weather
Take a piece of thin brisket or plate, cut out the ribs nicely, rub it on both sides well with two large spoonsful of pounded salt-petre; pour on it a gill of molasses and a quart of salt; rub them both in; put it in a vessel just large enough to hold it, but not tight, for the bloody brine must run off as it makes, or the meat will spoil. Let it be well covered top, bottom, and sides, with the molasses and salt. In four days you may boil it, tied up in a cloth, with the salt, &c. about it: when done, take the skin off nicely, and serve it up. If you have an ice-house or refrigerator, it will be best to keep it there.--A fillet or breast of veal, and a leg or rack of mutton, are excellent done in the same way." “Some people wonder about the shared culinary/cultural heritage of the Irish and Jewish peoples when it comes to corned beef. The practice of curing meat for preservation purposes certainly dates back to ancient times. The use of salt was adopted/adapted by many peoples and cultures, and was widely used during the Middle Ages. Evidence suggests that both Irish and Jewish cooks were making corned (salt) beef independently, long before they met in New York.

"Corned beef comes in two versions: The Jewish special on rye, or the traditional Irish boiled dinner, aka New England boiled dinner. Tonight should be the big night for the Irish version."
---Boiled dinner, The Boston Globe, March 15, 1990 (p.3)

Monday, March 15, 2010

Boise Live Falcon Cam

Many people, both through email and on Facebook, were saying that they could not view the Falcon Cam from the Peregrine Fund. I had a short exchange with the webmaster at the PFund about the problem and it looks like it has been corrected. You can Click Here or on the title of this post to view the live Boise falcon cam. If you experience any other problems, please let us know. However, please understand that there are periodic DSL problems which are not the fault of the Peregrine Fund. Cheers and many happy hours of watching the falcons when they finally return to the box to raise their family.

Sunday, March 14, 2010

Chicken Pot Pie

No, it's really not your everyday, customary dinner, made by Mom Chicken Pot Pie. But it could be. And if you want the original recipe, Click Here. In the meantime, I have posted the recipe here. Do enjoy!!

Here it is already to go into the oven. It looks good! But, it is not one of those little, preservative laden, store bought items.

And here is the Chicken Pot Pie plated with a nice Baby Spinach and Strawberry Salad. Serve this dinner with a delightful and old 1986 Rose Creek Idaho Johannesburg Riesling and you have an awesome and different dinner. Probably not one your Mom would make. Here ... You try it. Let me know what you think. Cheers!!

Chicken Pot Pie

Author: Bob and Robin Young

Comments: We had this dish with a 1986 Rose Creek Idaho Johannesburg Riesling.
Degree of Difficulty: Easy
Oven Temperature: 350°F
Servings: 8

2 9 in Pie crusts
2 lg Chicken breasts, cut into ¼" chunks
½ c Diced carrots
½ c Celery, diced
½ c Corn kernels
½ c Broccoli florets, cut into small pieces
1 med Shallot, diced
1 med Potato, diced
¼ c Madeira
½ c Chicken stock
½ c Heavy cream
¼ c Flour
3 T Butter
1 T Olive oil
¾ T Thyme
½ T Sage, dried

1.) Cook off one of the pie crusts in a 9-inch deep dish pie plate at 450°F until it just turns brown. Remove from oven and let cool.
2). Dice the chicken into ¼" pieces. Roll in flour. Place 1 Tablespoon butter and 1 Tablespoon olive oil in 4 quart pot. Cook the chicken off until just done. Remove the chicken from the pot and set aside.
3.) In the same pot, add all of the diced up vegetables and the thyme and the sage. Add 1 Tablespoon butter. Cook through. Add the chicken stock and the Madeira. Bring to a boil. Add the cream. Bring to a slow boil and cook for 10 minutes.
4.) Add the cooked chicken. Bring to a slow simmer. Check for thickness of the sauce. If not thick enough add a little more flour.
5.) When the potatoes are cooked almost through, pour mixture into the pie shell. Break 1 Tablespoon butter into pieces and dot the top of the mixture. Place the top pie crust on top and seal along the edges. Puncture with a fork so steam will escape during cooking.
6.) When the upper crust turns a golden brown - about 45 minutes - remove from the heat and let cool for 10 minutes. Serve with a nice green salad.

Cooking Times

Preparation Time: 30 minutes
Cooking Time: 45 minutes
Inactive Time: 10 minutes
Total Time: 1 hour and 25 minutes

Please do try this recipe. It's fun to make and fun to eat! Cheers!

Tuesday, March 9, 2010

09 March 2010 - Boise Peregrine Falcons!

I will eventually put some of these into a slide show - I took almost 70 photos today. No ..... Not all 70. Maybe 20 - 25? Here's a sample. Enjoy!

The season is young yet, there will be more .... many more. Check out that blue Idaho sky!! Be sure t5o folow us on the Boise Peregrine Falcon Blog. Cheers!


Sunday, March 7, 2010

07 March - Boise Downtown Falcons

OK, here we go. Today was an exciting day. Here is the falcon that was on the 9th floor ledge of the One Capital Center.

This is the falcon that was on the 14th floor and the most active. And here we have a whole series of photos. Enjoy!!

Enjoy the photos!!

Monday, March 1, 2010

Food Trivia For March

And for March and from Rudy's in Twin Falls, we have an additional piece of trivia. I love these!

March is -
National Caffeine Awareness Month
National Flour Month
National Frozen Food Month
National Noodle Month
National Nutrition Month
National Peanut Month
National Sauce Month

This Week in the History of Food & Drink

March 1, 1989: A 75 year-long ban on beer was lifted this day in Iceland.
March 2, 1904: Dr. Seuss (Theodor Seuss Geisel) was born. Writer and cartoonist. A few of his children's books were 'Green Eggs and Ham,' 'One Fish Two Fish Red Fish Blue Fish,' 'Scrambled Eggs Super!' and 'The Butter Battle Book'
March 3: National Mulled Wine Day! Try our recipe above!
March 4:National Pound Cake Day
March 5, 1836: Charles Goodnight was born. He is said to have devised the first 'chuck wagon' from an Army wagon in the 1850s or 1860s, with various shelves and compartments for food, equipment, utensils, medical supplies, etc.
March 6: National Chocolate Cheesecake Day
March 7:National Crown Roast of Pork Day

I do hope you visit their website! Cheers!