Milton G Young Family Blog

Easter Dinner At Our House

2011-04-20T11:08:00.003-06:00

The Pansy in bloom. The perfect sign of Spring. And in the Springtime, we also have Easter. Our traditional Easter dinner is lamb. I do remember the lamb dinners my Mom made when I was growing up. Scrumptious! Lamb, not mutton! There is a big difference ... It's a matter of time. So, here is what our dinner will look like this year. Do enjoy and do try the recipes. Here is a link to the Easter Dinner Wines. Cheers!

Easter Dinner 2011

Easter Roasted Leg of Lamb
with
Mint Sauce

Green Salad

Creamy Cauliflower Purée

Minted Carrots

Easter Ricotta Tart (Torta di Pasqua)

(We'll find a wine to go with this dinner! We did. Easter Dinner Wines.
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OK. So there's the menu. Here are some of the recipes. Enjoy!

Easter Roasted Leg of Lamb with Mint Sauce

Ingredients:
1 8lbs Leg of Lamb

Marinade:
½ c Pomegranate Vinegar
⅓ c Olive Oil
¼ c Molasses
½ c Mint, fresh, stems removed and chopped
½ t Pepper
¼ t Kosher Salt

Mix all together and pour over lamb roast. Marinate 4-6 hours refrigerated. Roast lamb at 350 ºF until internal temperature is 150 ºF. Let rest 20 minutes before slicing.

Mint Sauce:
10 sprigs Mint, fresh
1 sm Shallot, chopped
2 sm clove Garlic, minced
4 T Cider Vinegar
5 T Olive Oil
2 t Sugar
½ t Kosher Salt

Puree all in a Cuisinart until smooth. Makes 2/3 cup.

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Creamy Cauliflower Purée

Source: The 6-Week Cure for the Middle-Aged Middle, 2009, Mary Dan Eades, MD and Michael R. Eades, MD ISBN 978-0-307-45071-5

Ingredients:
1 lg head Cauliflower
2 T Butter, melted
½ Boursin Cheese with Herbs and Garlic, at room temperature – about 5 oz
2 T Heavy Cream
1/4 t Salt
¼ t Pepper

Directions:
Wash and trim the cauliflower. Slice in ½ and slice in ½ again to make four pieces. Cut each piece into ½” pieces.

Place the cauliflower in a microwave safe bowl. Cover and heat on high for 6 minutes. Stir and microwave for another 3 minutes. Allow to cool, slightly.

Place the cooked cauliflower in the bowl of a food processor. Add the melted butter, cheese, 1 T cream and salt and pepper. Process pulses to start then on high until smooth. Add more cream if necessary until purée holds its shape.

Adjust seasonings and serve warm. Should stay warm covered for about 30 minutes.

Bike Cam - 1st for 2011.

2011-04-17T10:03:00.002-06:00

The first video from 2011 along the Boise Greenbelt. The river is running very high to let water out of the dams for the Spring snow melt in the mountains. I need practice using the video camera! But, it'll come. Cheers! There are Mute Swans in this video. The video is about 7:41 long. Give it time to load.

She Looks Great In Blue and Orange!

2010-11-20T21:07:00.004-07:00

Miss Maggie sure does look great in Blue and Orange. And in all fairness, I heard that VA Tech is playing for the SEC Chanpionship. We might even watch the game if it is on ESPN. I really do wish them luck!! And Thank-You Maggie for being such a great sport. Hugs to you Maggie.

3-D Computer Viewing of the African Bush!

2010-09-10T10:42:00.001-06:00

All I can say is WOW! 3-D computer viewing of an African Safari in real time and in 3-D. Look at Wildearth 3-D TV. Think about that for a moment: 3-D and in real time. No transmission delay. No video taped safaris. And all from the South African bush. The technology is awesome! My Dad and Robin's Dad would be amazed. I was lucky enough this morning to view the very first broadcast. Yes, you do need those terrible looking glasses. But they are free! We got ours from Blockbuster. It was an exciting event. I just can't explain it much more. You really have to look for yourselves. You say, "The cost for all of this expensive computer technology?" NADA! No Cost! FREE! All you need is a computer and a good high speed ISP. Join in on the fun and the new frontier! Cheers!

Alley Tomatoes

2010-09-08T15:36:00.002-06:00

There is an old song called Homegrown Tomatoes by Guy Clark. These tomatoes are some of our Alley Tomatoes and they are soooo good! But even more than that, there is a line - the chorus - in the song that says,

"Home grown tomatoes, home grown tomatoes,
What'd life be without home grown Tomatoes,
There's only two things that money can't buy:
True love and home grown tomatoes."

And just for kicks, here are the rest of the lyrics.

"1. There's nothin' in the world that I like better than
Bacon, lettuce and home grown tomatoes
Up in the morning and out in the garden
Pick you a ripe one, don't get a hard 'un.
Plant 'em in the springtime eat 'em in the summer,
All winter without 'em's a culinary bummer.
I forget all about the sweatin and the diggin
Every time I go out and pick me a big'un.

CHORUS

2.
You can go out and eat'em that's for sure,
But there's nothin a home grown tomato won't cure
You can put em in a salad, put em in a stew
You can make your own, your very own tomato juice
You can eat em with eggs, you can eat em with gravy
You can eat em with beans, pinto or navy
Put em on the side, put em on the middle
Home grown tomatoes on a hot cake griddle

CHORUS

3.
If I could change this life I lead,
You could call me Johnny Tomato Seed
I know what this country needs,
It's home grown tomatoes in every yard you see
When I die don't bury me
In a box in a cold dark cemetery
Out in the garden would be much better
Where I could be pushin up those home grown tomatoes.

CHORUS
Home grown tomatoes, home grown tomatoes,
What'd life be without home grown Tomatoes,
There's only two things that money can't buy:
True love and home grown tomatoes."

And I feel so very lucky! I've got both!!! And if you look hard, you can probably find a copy of the song. Neat song and so appropriate! Cheers.

Shrimp Stuffed Cod And Other Things

2010-09-03T18:47:00.001-06:00

I finished getting the pork ready for Monday - Pulled Pork, Roasted Corn, Baked Beans and Potato Salad. Maybe one of MJ's cakes (Hope so!) So now it's dinnertime! Watching how the weather blew in from the west and kept Earl out to sea. That was the onslaught of BSU coming to VA Tech for the game(?) on Monday. And all 10000+ BSU fans headed to FedEx Field to show VA Tech how to yell for their team. Listen for, "BOISE ........ STATE ...... BOISE ...... STATE!"
But tonight, we need dinner. I remember a Lobster Stuffed Whitefish from somewhere. No lobster in our refrig. But we have Prawns! And we have Cod! So make a shrimp paste - shrimp, bread crumbs, lemon thyme, cream and salt and pepper. Run through a food processor until in paste form. Cut a pocket in the fish and stuff with the shrimp paste. Bake at 375 degrees F until browned on top. And a fresh and local vegetable saute - tomato, Zebra tomato, summer squash, kohlrabi, leek. Here was the menu:

Shrimp Stuffed Cod

Garden Fresh Sauteed Vegetables

Potato Salad

So the Little Guys can't play with the Big Guys, eh? Why not ask Oklahoma and TCU. See what they say. Cheers! And enjoy the Shrimp Stuffed Cod!

BSU vs VA Tech

2010-09-01T13:25:00.002-06:00

OK, all you non-BSUers! Here's what I'll do, and I think this is a safe bet!! If BSU looses (yea, right!) send me a VA Tech shirt and I will wear it here and have a photo taken with it on - on BSU campus!! However, if BSU wins, I will send you a BSU shirt and you must wear it and have a photo taken in an appropriate place. There are supposed to be about 4000 BSU fans making the trip, maybe more. Look for the KTVB-TV truck and stop in and say Hello. Cheers!! (I wear an XL shirt.)

Gabriel Blanket

2010-07-28T22:45:00.002-06:00

I just received this from Shirley Duke, the lady who sent me the blanket as photographed below.

Bob,
I just posted that the blanket was purchased at an auction some 30 years ago between Eurekia Springs, Arkansas and the national civil war park at Pea Ridge, Arkansas.
The location is in the NW corner of Arkansas.

Shirley Duke

Interesting Blanket Discussion

2010-07-22T13:59:00.004-06:00

Communications between my sister Peggy and her daughter Meg about the blanket. 22 July 2010. The blanket pictured here is the one I received from Shirley Duke.

Meg: I have a very very similar blanket from Coopersburg. Do you want me to take pictures of it?

Bob: Yes

Peggy: Yes, I know the one you have either came with them from Germany or was made here at their mill. How are you preserving it?

Meg: It’s in my hope chest.

Peggy: That's good. This should be interesting. My father's cousin, Gabe, lived in FL and he got a lot of things from my Aunts Marquerite and Sadie because he became, at one time, a Christian Scientist, which is the religion they were very active in. I wonder if this Shirley Duke bought the blanket at an auction in FL.

Henry Gabriel Blanket

2010-07-22T09:10:00.004-06:00

(Left Click on these photos to enlarge)

Back in June, I received this note from one Shirley Duke who lives in Florida. She sent me a blanket made by H. Gabriel of Millersville, Lehigh Co., PA. I am thinking seriously about contacting the History Detectives (PBS) to see if it is real and then maybe some history behind the blanket. Ms Duke said she will send some genealogy information at a later date, per her note. Here are two photos of the blanket. Cheers!

The "end plate". The blanket has some deterioration issues and the edges are frayed. Some of the dyes (natural?) are fading, especially the red and yellow, which would be expected.

The design which repeats throughout the blanket. The blanket size would fit a single size bed and appears to be wool.

Father's Day Weekend 2010

2010-06-23T12:06:00.000-06:00

Actually, this lasted from the Saturday before Father's Day until Tuesday after Father's Day. Wow! Just great! And Robin gave me an online course, Bird Biology, from Cornell Lab of Ornithology which will really be fun to do. In the meantime, here are some photos from the weekend! Remember to watch these photos in Full Screen mode. Cheers.

This photo slideshow made with Smilebox

Mother's Day

2010-05-08T16:59:00.006-06:00

Happy Mother's Day!

Yummy eating later

2010-04-28T13:27:00.001-06:00

From this weekend - Flounder and Blues caught.

Cinco de Mayo - Barbacoa Beef Cheek Tacos

2010-04-27T13:38:00.005-06:00

Cinco de Mayo (5 May) is right around the corner. And what a better way to celebrate than to make some beef cheeks (barbacoa). Here is a recipe that is pretty easy to make, but it takes some time. Enjoy these. Cheers!

Barbacoa Beef Cheek Tacos

The marinade turns into a thick, rich almost mole-like sauce ... delicious!
Serves 6-8

Pickled Onions:
1 Red Onion
1 T Salt
2 T Sugar
1 Beet, cut into ¼
1 bunch Cilantro
⅓ c Water
⅔ c Cider Vinegar

Directions:
Slice the onions very thinly and put them in a microwaveable container. Add the beet, cilantro, salt and sugar. Cover everything with the water/vinegar mix. Microwave for 1 minute, stir, and microwave for another minute. Cool, then refrigerate overnight. The beet will turn it a really pretty hot pink color.

Barbacoa Beef Cheeks:
2½ lbs Beef Cheeks
4 lg Garlic cloves
1 T unsweetened Cocoa powder
1 T Peanut Butter
1 Ancho Chili
1 t instant Espresso
2 T Olive Oil (plus 2 more for cooking)
1 T Honey
2 t Cumin
1 t smoked Sweet Paprika
1 bunch fresh Cilantro
1 t Salt
1 c Beef Stock
3 Limes
1 Avocado
Corn Tortillas
fresh Cilantro

Directions:
Clean and trim the cheeks. Put them in a container that you can marinate them in.
Remove the stem and seeds from the ancho, cut it up into chunks and rehydrate in a little water (You can stick it in a ramekin and microwave for 30 seconds)

Peel and chop the garlic. Put everything from the garlic to the salt in the food processor (including the water from the chili) and blend into a paste. Toss the paste with the cheeks and marinate for several hours or better yet over night.

When it is time to cook, heat the oven to 275ºF, and heat 2 T olive oil in a Dutch oven. Brown the cheeks on both sides. Use the stock to rinse the rest of the marinade into the Dutch oven, then squeeze the juice of 3 limes in.

Bake at 275ºF for 3½ hours - turn the cheeks over once or twice while they cook and if the liquid dries up add a bit more stock.

When the cheeks are fall-apart tender, take the pan out of the oven. Using 2 forks, pull the meat apart in the pan so that it mixes in with all of that fatty juicy goodness.

To serve - heat 2 tortillas. Fill with barbacoa (beef cheeks), a slice of avocado, some of pickled onions and fresh cilantro. Serve and enjoy!!! Join us on Facebook in the group Here's What's Cookin!

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Asparagus Soup with Lemon-Herb Crème Fraîche

2010-04-25T16:04:00.004-06:00

When you make a mistake, there are two routes you can take: (1) Ignore it or (2) Correct it. I choose to correct the mistake. So it is with the Asparagus Soup with Lemon Herb Crème Fraîche. The first time I made it I really messed it up. This time (see photo) it is much, much better. There was absolutely nothing wrong with the way Debbie made it (The Buzz). I just changed it somewhat. For instance, I used leeks along with some onion. And I also added some herbs while the soup was cooking. Look at the link above for a printable copy. But for your browsing interest, here is the recipe. Cheers!

Asparagus Soup with Lemon Herb Crème Fraîche

Author: Bob and Robin Young
Source: The Buzz and Food and Wine
Web Page: Rockin' R's Web Page, Boise Foodie Guild Blog

Comments: This is a different and an awesome Asparagus Soup that we first had at the "Buzz" in Boise.
Degree of Difficulty: Moderately difficult
Servings: 6

Ingredients:
½ c Crème Fraîche
1 T Parsley, chopped
3 t Chives, chopped
2 t Tarragon, chopped
1 t Lemon Zest, finely grated
1 t Lemon juice, fresh
Sea Salt and fresh ground Pepper
2 lbs medium Asparagus, tough ends discarded, tips reserved and stalks coarsely chopped
2 T Butter, unsalted
1 med Leek, white and green cut into rounds and then cut in half
¼ med Onion, finely chopped
1 qt Chicken stock
2 c Water

Directions:
1). In a bowl, blend the Crème Fraîche with the parsley, 2 t of chives, 1 t of tarragon and the lemon zest and juice. Season with salt and pepper, then cover and refrigerate. In a small saucepan of boiling salted water, blanch the asparagus tips for 1 minute; drain and ice down. Transfer to a plate.

2). Melt the butter in a large saucepan. Add the onion and cook over moderate heat, stirring, until softened, 4 minutes. Add the stock and water and bring to a boil. Add the chopped asparagus and season with 1½ teaspoons of salt and a few grindings of pepper. Add the remaining tarragon and chives. Boil over moderately high heat until the asparagus are tender, about 10 minutes. Remove from the heat and let stand for 5 minutes.

3). Working in batches, puree the soup in a blender and pour it into a clean saucepan. Season with salt and pepper. Bring to a simmer over moderate heat. Use an immersion blender and puree the soup until smooth and creamy. Place about 4 or 5 asparagus tips in a warmed bowl and ladle the soup into shallow bowls. Top with large dollops of the Lemon-Herb Crème Fraîche, some cut chives and serve.

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Boise Peregrine Falcons

2010-04-21T10:59:00.000-06:00

Here is a sequence of photos in about an 8 minute time frame. These photos were all gathered 21 April 2010 at the times noted. Cheers!

21 April 2010: 1032 MDT - Male watches the three eggs. Female is out exercising.

1034 MDT - The three eggs. The 3rd was laid between 0830 and 0900 MDT this morning.

1037 - Female is back and on the eggs.

1040 MDT - Female and her clutch of eggs.
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Biking Along The Greenbelt in Boise

2010-04-20T14:58:00.002-06:00

83ºF, 34% RH and winds E@15. A beautiful day for a 12.721 mile bike ride along the Boise River on the Greenbelt. They are draining one of the ponds to rebuild the sides. In doing so, the Mallards are still there and feeding as are the Great Blue Herons. The Mergansers are still on the river. Here are some photos of my ride today. It's supposed to be very windy tonight, rain, snow level 5000 feet and the high tomorrow about 60. Yuk! I will look at these photos tomorrow and remember today.

Great Blue Heron

Great Blue Heron

Mallard Duck Family

Common Merganser

Common Merganser

Mushroom Tree

Solitude
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Artichoke and Potato Salad

2010-04-19T16:44:00.000-06:00

Here is a recipe that Robin found and then we have altered it, somewhat. It is really a good variation on the standard potato salad. Give it a try. Cheers!

Artichoke and Potato Salad

Servings: 8

Ingredients:
1 lbs New Red Potatoes
¾ c Artichoke hearts in oil and course chopped
¼ c Ham, diced
3 cloves Garlic, crushed
½ c Sunflower sprouts
¼ c Pine nuts, dry roasted
dash Cayenne pepper
1 T Tarragon leaves, crushed
3 T Stone Ground Mustard, Plochman's
¼ c Oil from artichokes
¼ c White Wine vinegar
3 T Sun Dried Tomatoes in oil, diced

Directions:
Cook the whole potatoes until just done, you don't want them soft. Cool.

Place the ham, artichoke hearts, cayenne, pine nuts, sunflower sprouts and tarragon in a bowl. Gently mix. Quarter cut the potatoes and place in the bowl. Gently mix.

Place the artichoke oil, garlic from the potatoes, mustard, sun dried tomatoes and white wine vinegar in a bowl. Using a submersible blender, emulsify. Taste and add salt and pepper as needed.

Pour the dressing over the bowl of potatoes and toss gently.

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That's it! It is really that easy to do. I also would dice maybe 2 hard cooked eggs and put them in with this. Have fun.

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Asparagus Soup with Lemon-Herb Crème Fraîche

2010-04-19T16:14:00.005-06:00

On 13 April we went to the Buzz for a wine dinner. Debbie made this awesome asparagus soup. I just had to post the recipe here. If you like asparagus, then you really have to try this. It is awesome and comparatively easy to do. If you want the original recipe, Click Here

Asparagus Soup with Lemon-Herb Crème Fraîche

Ingredients:
½ c Crème Fraîche
1 T Parsley, chopped
2 t Chives, chopped
1 t Tarragon, chopped
1 t Lemon Zest, finely grated
1 t Lemon juice, fresh
Sea Salt and fresh ground Pepper
2 lbs medium Asparagus, tough ends discarded, tips reserved and stalks coarsely chopped
2 T Butter, unsalted
1 med Onion, finely chopped
1 qt Chicken stock
2 c Water

Directions:
In a bowl, blend the crème fraîche with the parsley, chives, tarragon and the lemon zest and juice. Season with salt and pepper, then cover and refrigerate. In a small saucepan of boiling salted water, cook the asparagus tips until tender; drain and transfer to a plate.

Melt the butter in a large saucepan. Add the onion and cook over moderate heat, stirring, until softened, 4 minutes. Add the stock and water and bring to a boil. Add the chopped asparagus and season with 1½ teaspoons of salt and a few grindings of pepper. Boil over moderately high heat until the asparagus are tender, about 10 minutes. Remove from the heat and let stand for 5 minutes.

Working in batches, puree the soup in a blender and pour it into a clean saucepan. Season with salt and pepper. Stir in the asparagus tips and bring to a simmer over moderate heat. Ladle the soup into warmed shallow bowls. Top with large dollops of the lemon-herb crème fraîche and serve.

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Boise Peregrine Lays First Egg!

2010-04-16T10:05:00.001-06:00

At 0946 MDT Mom was sitting on the scrape as pictured above. Does she have an egg or two under her? Weather: 69 degrees F, 12% RH, wind N@10 (the front of the box opens to the North). Keep watching to see what, if anything, develops! Cheers!

Update: She had an egg at 0919 MDT this morning, 16 April 2010!

OH HENRY!

2010-04-16T07:18:00.004-06:00

A budding WVU fan!!

Just Because ....

2010-04-15T13:47:00.001-06:00

Maybe Virginia Tech will need to do something like this after next year's game with #3 Boise State. Great project for their Communications Department! Enjoy the video. Cheers!

Sauerkraut

2010-04-13T13:29:00.001-06:00

This is far too much fun!! Developing these recipes, the Sourdough Bread and this Sauerkraut. The results of the first batch of sauerkraut is almost complete. If you had some to sample, now is the time. Just let me know what you thought. Thanks Gail for your input!! Here is the Kraut Recipe that I am working on. There was a song - last century - that had the line in it, "... second verse, same as the first...". Well, this second batch is better than the first, as sauerkraut goes! I just sampled some. It'll be ready, I think about, 01 May. Basically, here is what is in my sauerkraut.

Ingredients:
14 lbs Cabbage, fresh
3½ T Kosher salt, no iodine
1¾ T Cinnamon
3¾ T Caraway seeds
4½ T Mustard seeds
2¾ c Four Monks White Wine Vinegar

Look at the recipe for the procedure. My crock is one that Robin bought me for Christmas and is awesome. Holds about 20 pounds of shredded cabbage. Also, I added 1/2 head of red cabbage to this batch, as I did the original batch. Gives it some color. I said above that I sampled some: There is a bite, but not offensive. And I detected some sweetness, but there is no sugar in the recipe. The caraway is good and the cinnamon is there, but in the background. Mustard seed gives a unique flavor. So for now, there is the report. We're talking about 2 weeks before I bottle the kraut. Cheers!!

Sourdough Bread

2010-04-02T10:51:00.002-06:00

Now this is how a Sourdough Bread should look like. Your goal? The same as mine - make a loaf of sourdough that looks like this. There are 100's, if not more, variations for a good sourdough. This one is my take on this traditional bread. The difference? I don't use sugar, as such. I replaced the sugar with honey. If I could find Tupelo Honey, I'd use it. The closest that I can find is from WinCo's bulk honey - an orange honey that is pretty good and has that Tupelo blossom flavor. Well, sort of. It's close. Give this recipe a try. I hope you like it. Enjoy!

King Arthur’s Sourdough Bread
Rustic Sourdough Bread

Source: Bob Young adapted from Rustic Sourdough Bread: King Arthur Flour. The photo is from Baker's Banter.

This chewy loaf, with its deep-brown crust, can be made in two versions: with rich, deep, flavor, and very mild tang; or with assertive sour flavor, typical of a San Francisco sourdough loaf. Read our blog about this bread, with additional photos, at Bakers Banter Blog. This recipe was adapted by me from the King Arthur Flour web page and Bakers Banter Blog.

Ingredients:
1 c "fed" sourdough starter (See Note)
1½ c lukewarm Water, 100ºF
2 t instant Yeast
2 T Honey
2½ t Salt
5 c King Arthur's Unbleached All Purpose Flour

Directions:
1) Combine all of the ingredients, kneading to form a smooth dough.
2) Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes.
3) Gently divide the dough in half; it'll deflate somewhat.
4) Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.
5) Spray the loaves with lukewarm water.
6) Make two fairly deep horizontal slashes in each; a serrated bread knife, wielded firmly, works well here.
7) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.

Note - To feed a sourdough starter:
Remove 1 cup of your starter and either give it away and let a friend start their own or make pancakes or waffles.
Add –
½ c 100°F Water
1 c King Arthur Unbleached All Purpose flour
Stir to completely blend and let sit 12 hours before using.

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Guacamole

2010-03-18T11:05:00.000-06:00

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!

Guacamole

Author: Bob and Robin Young
Web Page: http://www.rockinrs.com/rnrcontents.htm
Comments: This is a really good guacamole with a twist.
Degree of Difficulty: Easy
Servings: 24

Ingredients:
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

Directions:
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

Irish Soda Bread

2010-03-17T12:32:00.001-06:00

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: http://www.rockinrs.com
Degree of Difficulty: Easy
Oven Temperature: 375°F
Servings: 20

Ingredients:
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

Directions:
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

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Do enjoy the day!!

"Corned Beef" - Where Did It Come From?

2010-03-17T09:38:00.000-06:00

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

Mar 3, 2009 Stephanie Jolly , Source: Suite101.com

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 Foodtimeline.com, 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)

Boise Live Falcon Cam

2010-03-15T15:05:00.000-06:00

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.

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Chicken Pot Pie

2010-03-14T19:11:00.000-06:00

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

Ingredients:
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

Directions:
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

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

09 March 2010 - Boise Peregrine Falcons!

2010-03-09T15:47:00.002-07:00

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!

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07 March - Boise Downtown Falcons

2010-03-07T15:21:00.001-07:00

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!!

Food Trivia For March

2010-03-01T08:49:00.002-07:00

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!

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Ahi Sushi Bar, Eagle, Idaho

2010-02-27T12:08:00.001-07:00

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!

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Trivia From Rudy's

2010-02-25T18:58:00.000-07:00

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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First Grilling For 2010

2010-02-24T18:55:00.001-07:00

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!

Fasnacht's Are Ready!

2010-02-17T13:17:00.000-07:00

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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Fasnacht

2010-02-15T23:51:00.000-07:00

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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Valentine's Dinner 2010

2010-02-14T19:07:00.001-07:00

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!

Make a Smilebox slideshow

2010-02-08T20:13:00.000-07:00

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.

Daily Erotica

2010-02-07T13:32:00.001-07:00

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!!!

Make a Smilebox greeting

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Cheers! And don't forget the chocolate!!
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Pod-Cast Interview with "Behind The Menu"

2010-02-01T19:01:00.001-07:00

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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Too Beautiful For Words

2010-01-31T16:19:00.001-07:00

Somethings are just too beautiful words. Enjoy these photographs taken in Boise, Idaho on a snowy, January, Sunday afternoon. Don't forget to watch in Full Screen. Thanks Peggy for your help. Hugs to all of you.

Make a Smilebox slideshow

Double Chocolate Pecan Pie

2010-01-25T14:49:00.000-07:00

So I came across this recipe that really, really looks good. But then I like a good pecan pie and I like chocolate!! This looks sinful! Here is a link to the site where I got the recipe. Thibeault's Table.

Double Chocolate Pecan Pie
==========================

For the filling:

3 tbsp. unsalted butter, cut into 1-inch pieces
¾ cup packed dark brown sugar
½ tsp. salt
2 large eggs
½ cup corn syrup
1 tsp. vanilla extract
1 cup pecans, toasted and chopped into small pieces
3 oz. semi-sweet chocolate, coarsely chopped
3 oz. bittersweet chocolate, coarsely chopped

Butter-Lard Pastry
==================
Edited: May/2009

2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water

For sweet pies add 1 to 2 teaspoons white sugar. Mix flour with salt, and cut in butter and lard.

An easy way to cut in the fat is to use a food Processor. Cut the butter and lard into cubes add to the flour and pulse. Butter/lard should be the size of peas. Pour mixture into a bowl and add the icewater, mixing quickly with a fork, just until the dough come stogether. Turn out on to floured board and form into a ball. Cut intotwo pieces, wrap in plastic and refrigerate for an hour.

Another way to cut into the butter is to use a box grater. Makes the perfect size pieces of butter. Just make sure that the butter is very cold.

NOTE: This crust is also perfect made with all butter.

On a lightly-floured work surface, roll the pie dough out into a 12-inch round. Transfer the round to a 9-inch pie plate by rolling the dough around the rolling pin and unrolling it over the pie pan. Trim the edges as necessary and create a fluted pattern using a finger to make the indentations. Freeze the dough-lined pie plate until firm and very cold, about 30 minutes.

Adjust an oven rack to lower middle position and heat the oven to 375° F. Remove the dough-lined plate from the freezer, press a sheet of foil inside the pie shell and fill with ceramic baking beads. Bake about 30 minutes, until the dough looks dry and light in color. Carefully remove the foil and weights. Continue baking the crust 5-6 minutes more, until light golden brown.

While the pie crust is baking, make the filling. Melt the butter in a medium heatproof bowl set over a pot of simmering water. Remove the bowl from the double boiler but maintain the simmering water. Stir in the sugar and salt with a wooden spoon until the butter is absorbed. Beat in the eggs, corn syrup and vanilla. Return the bowl to the double boiler and heat, stirring frequently, until the mixture is shiny and hot to the touch, about 130° F on an instant-read thermometer. Remove from the heat and stir in the pecans.

As soon as the pie shell comes out of the oven, lower the oven temperature to 275° F. Pour the filling into the pie shell. Scatter the chopped chocolate pieces over the filling and press into the filling with the back of a spoon.

Bake on the middle rack of the oven about 50-60 minutes, until the pie looks set but slightly soft, like gelatin, when gently pressed with the back of a spoon. Transfer to a wire cooling rack and allow to cool for at least 4 hours.

Idaho Trout Dinner

2010-01-20T17:43:00.003-07:00

I guess we have to keep the dinner tonight a little low in carbs. About 23 carbs total. Tomorrow we go to the Le Cafe de Paris for an awesome Wine Dinner. So here was our dinner tonight. Enjoy. We did!

Start with some nice plump and fresh Idaho Trout. A little sesame oil and seeds. Stuff the cavity with lime slices, green onion and lemon thyme. Bake it at 350 degrees F for about 30 minutes.

And voila! You have a succulent Idaho trout with a nice (1 cup) green salad and kale with garlic and peanut butter (1/2 cup). Serve it all up with a 2008 Indian Creek Pinot Noir Blush and you have a delicious dinner.

So there you have it. Oh my, but that was good. Cheers!

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Short Day Trip

2010-01-18T19:37:00.000-07:00

On 18 Jan I had to take the Equinox down to Twin Falls for a check-up at the dealer. On the way - a coming back - I shot these photos. Enjoy! There are some good ones of the Snake River Canyon and the vista of War Eagle Mountain (Silver City) that is about 100 miles south of Boise.

Make a Smilebox slideshow

We Soak In The Light of a Great Season

2010-01-16T17:50:00.000-07:00

There are two new BSU T-Shirts available. Need I say More??

Nope! Heads up Virginia Tech!

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Winter In Boise - The Boise Front

2010-01-10T16:40:00.000-07:00

I was out walking Buddy early this morning and happened to look back at the Boise Front. It was shrouded in clouds, except for a small part the was covered in brilliant sunshine. Time for the camera! Most of these photos were taken this morning, with the exception of four. Do enjoy the photos and the music from Vivaldi, The 4 Seasons: Winter. Be sure to view full screen and turn your volume up. Cheers!

Make a Smilebox slideshow

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Deep Dish Apple Pie

2010-01-10T10:16:00.002-07:00

When you have some apples just laying around the kitchen and Buddy has had his fill and the fruit flies have not yet started to swarm and invade and there are really fresh apples at the store, it's time to make something from them. How about this Deep Dish Apple Pie?

And then after about 50 minutes in a 350 degree oven, one ends up with this gastronomic treat!! Great apple flavor (Granny Smith, Winesap and a variety of red ones) and the sweetness of the brown sugar and cinnamon. YUM-O!! Add to that a piece of Washington cheddar, aged for 2 years, Natural Cougar Gold - from the Washington State University Cougars via Jerri and Roger Nelson - and you have a delicious blend of flavors!

Then after eating that scrumptious piece of pie and cheese, you can sit back in your easy chair and play "Find Waldo" in this crowd!! Thanks Rex for showing Marnie where this photo was and Marnie for bringing it to us. I just heard that there's a new BSU shirt out that says, "We Messed With Texas". I'll have to find one. Cheers!! Look out Virginia Tech, here we come!

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Robin and the Boise Ukulele Group - BUG

2010-01-07T11:46:00.001-07:00

So for Christmas, Robin wanted a ukulele ("flea jumps"). The bandeleon was too large for her. And, Santa being the kind soul He is, she did indeed get a Soprano Ukulele. And here she is, the uke in one hand and the computer (dangerous!!) in the other.

The Boise Ukulele Group, also known as "BUG", is a really nice group. Easy going, but dedicated to the art form. Here are Luke, on the uke, and Nate on the mandolin. Ah yes, see, not all ukulele players are "older than dirt"! If you want some more information on the BUG, look at The BUG web page.

Left to Right - Bill, Earl ("Four Strings, Four Fingers, No Problem") and Karen, the Baker who said she would send me a good recipe for a flourless cake. (Sorry, I didn't get a photo of it. I was too busy eating it!)

But what I did get a photo of, is the "Birthday Cake" for birthday #2 of BUG. This cake was made by Ruth (not pictured), Luke and Nates Mother.

So there you have our adventure for the 2nd and 4th Wednesday nights here in Boise. Now to download some sheet music for Robin and to get the correct fingering guide for her. Really, a fun group and good people. Jam sessions are usually the 2nd Wednesday, with singing and a party atmosphere and instruction on the 4th Wednesday. This sounds exciting. Happy strumming!

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"Horned Frog" Abuse?

2010-01-04T10:23:00.001-07:00

This is one funny article! You just have to read it! The article comes from KTVB-TV in Boise.

"Bronco fans pulled over for Horned Frog abuse? Well, sort of!

by Maggie O'Mara
Posted on January 4, 2010 at 7:50 AM
Updated today at 7:50 AM

Stuffed Horned Frog Abuse?

Did you know it's illegal to drag a stuffed FROG from the back of a moving car?
Well, apparently it is! We got an e-mail last night in our inbox that I just had to share with all of you today. It's pretty entertaining...

Since TCU's mascot is a Horned Frog, this family decided to bring one along to Phoenix. Only problem is, looks like the frog didn't get a seat in the Ford Expedition for the trip!"

To read the rest of the article and see photos, Click Here.

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Hogmanay - New Years Eve in Scotland

2009-12-29T19:00:00.002-07:00

Hogmanay - New Years Eve in Scotland
By Elaine Lemm, About.com Guide

What is Hogmanay?
Hogmanay is a Scottish celebration, it is the celebration of New Years Eve and can last for days. No-one celebrates the eve quite like the Scots. It is believed the Scots inherited the celebration of Hogmanay from the Vikings and their celebration of the shortest day but many believe that as Christmas was virtually banned and not celebrated in Scotland from the end of the 17th century until the 1950’s, New Years Eve was a good excuse for some revelry and the excuse to drink whisky and eat good food. Hogmanay involves parties and festivals across Scotland with the largest and most famous public party in Edinburgh.

Hogmanay Customs:
As midnight strikes the strains of Auld Lang Syne, Robert Burn's version of this traditional Scottish air, can be heard everywhere, followed by a toast to health, wealth and happiness for the coming year and the custom of First Footing.

First Footing:
First-Footing – the visiting of friends and family immediately after midnight sees the Scots rushing from house to house to welcome in the New Year. The First-Foot in the house traditionally is a dark, handsome male carrying a piece of coal, whisky, Scottish shortbread and black bun - a rich dark fruitcake encased in pastry. The visitor in return is given a small glass of whisky.

Customs in the Rest of the UK:
Many of the Scottish customs have infiltrated into the rest of Britain. Though First Footing is less common south of the Scottish border, the singing and toasting - sometimes followed by fireworks - can be heard throughout the British Isles.

The Foods of Hogmanay and New Years Eve:
Food at Hogmanay must include the traditional foods of Scotland.

Shortbread is always eaten at Hogmanay and sometimes served with cheese.

All the First Footing on a cold night means food must be warm and comforting a casserole or a hearty Venison Pie with a side dish of Rumbledethumps and of course Haggis will most certainly make an appearance.

And to Drink....?:
It has to be Whisky in Scotland. Scotch Whisky is world renowned and what better time to drink it than Hogmanay. Nobody knows exactly when the art of distilling was first practised in Scotland but it is believed it was the Ancient Celts who first practiced the art. Uisge Beatha - the water of life - as the Celts call it evolved into Scotch, a drink made only in Scotland, but enjoyed around the world.

The Words to Auld Lang Syne:

Should auld acquaintance be forgot,
And never brought to mind?
Should auld acquaintance be forgot,
And auld lang syne!
Chorus:
For auld lang syne, my jo,
For auld lang syne,
We'll tak a cup o' kindness yet
For auld lang syne.

The Translation
Should old acquaintances be forgotten
And never be remembered?
Should old acquaintances be forgotten
and days long ago.
Chorus:
For days long ago, my dear,
For days long ago
We'll drink a cup of kindness yet
For days long ago!

A hearty casserole is ideal for the main course - lamb stew topped with a crust of best Scottish black pudding is perfect food to warm diners up. To line the stomachs further, a dish of Rumbledethumps, made from wholesome potatoes, turnips (called 'swede' south of the Scottish border) and kale is delicious and comforting.

Pudding must be over-the-top as we Scots have such a sweet tooth, so a steamed pudding served with hot butterscotch sauce will end your Hogmanay dinner with panache.

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Lamb Stew with Stornoway Black Pudding crust

By Sue Lawrence

Description:
Stornoway is my favourite black pudding, with its rich yet non-greasy flavour and good crumbly texture.

Ingredients:
2 tbsp olive oil, plus extra for brushing
25g/1oz butter
800g/1lb 12oz lamb shoulder, chopped into bite-sized pieces
1 heaped tbsp flour, seasoned with salt and freshly ground black pepper
1 onion, chopped
2 leeks, finely sliced
2 garlic cloves, chopped
2 bushy sprigs fresh rosemary
150ml/5fl oz red wine
150ml/5fl oz lamb stock
200g/7oz Stornoway black pudding, skin removed, thinly sliced (chill well before slicing)

Method:
1. Preheat the oven to 160C/325F/Gas 3.
2. Heat one tablespoon of olive oil with the butter in an ovenproof casserole until hot.
3. Place the lamb into a large bowl, sprinkle over the seasoned flour and mix well. Tip half of the lamb pieces into the casserole and cook, stirring frequently, until browned all over. Remove with a slotted spoon to a plate and repeat with the remaining meat, then remove the second batch of meat to a plate.
4. Add another tablespoon of oil to the casserole and gently fry the onion, leeks and garlic until softened.
5. Return the meat to the casserole along with the rosemary, wine and stock. Bring to the boil, then cover with a lid and transfer to the oven. Cook for about an hour, stirring once halfway through the cooking time.
6. Remove the casserole from the oven and discard the rosemary sprigs. Increase the oven temperature to 190C/375F/Gas 5.
7. Place the black pudding slices on top of the stew, overlapping slightly. Brush the slices with a little olive oil, then return to the oven and cook, uncovered, for about 30 minutes, or until the stew is bubbling and the topping is crisp.
8. Serve at once with Rumbledethumps and a green vegetable.

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Seven-cup Pudding with Butterscotch Sauce

Serves 6
Preparation time less than 30 mins
Cooking time over 2 hours

By Sue Lawrence

Description:
Non-Scots might eat this with some custard or cream, but I would inundate it with custard, cream - and (don't forget that sweet tooth of ours!) a scoop of best-quality ice-cream.

Ingredients:
For the pudding (use a regular 300ml/10fl oz coffee mug for the measurements)
1 mug raisins
1 mug sultanas
1 mug self-raising flour
1 mug shredded suet
1 mug fresh breadcrumbs
1 mug light muscovado sugar
1 level tsp ground cinnamon
1 heaped tsp ground mixed spice
1 mug whole milk
1 medium free-range egg, beaten
butter, for greasing
For the butterscotch sauce
75g/2¾oz light muscovado sugar
50g/2oz butter
150ml/5fl oz double cream
few drops vanilla extract
crème fraîche, to serve

Method:
1. For the pudding, place the first six mugfuls of ingredients into a bowl with the spices and mix well.
2. Add the milk and beaten egg and mix well.
3. Grease a 1 litre/1¾ pint pudding basin with butter, then pour the pudding mixture into the basin.
4. Cover with baking paper or foil, then place into a steamer set over a pan of simmering water and cook for about 2½ hours, or until cooked through.
5. For the butterscotch sauce, place all the sauce ingredients (not the crème fraîche) into a pan and heat gently until the sugar dissolves. Bring to the boil and boil for three minutes, stirring frequently, until thickened and smooth.
6. To serve, turn the pudding out onto a serving plate and serve with the butterscotch sauce and crème fraîche.

------------------------------

So there you have a different custom. My Mom would be proud! I'll tip a glass for you, Pop! Cheers! (There's a hot link for some information at the title.)

------------------------------

27 Dec 2009 Our Open House

2009-12-28T12:53:00.001-07:00

It was really great to have so many people over to our house recently for an Open House. So, what did we have?

Deviled Eggs

Veggie Tray with Green Garlic Dip

Meat Balls in Sweet and Sour Sauce

Idaho Deviled Blue Crab

“Flying Grandma” Punch

Skewered Tomato and Basil and Mozzarella

Fresh Made Lox with Cream Cheese

Pesto Stuffed Mushrooms

Artichokes Hearts Stuffed with Brie and Spinach

Sage Bread Sticks

Olive Tray

Homemade Chicken Liver Pâté

White Bean Dip

Fresh Baked Cookies

And the wines?

1979 Robin's Best Red Cabernet Sauvignon Alexander Valley

1979 Robin's Best Red Petit Syrah

1978 Chalone Vineyard Estate Bottled Pinot Blanc

1978 Chalone Vineyard Estate Bottled Chardonnay

1971 Chateau Trotanoy Pomerol

1970 Chateau Clerc Milon Grand Cru Baron Philippe de Rothschild

None of this would have been possible without the help of Our Wine Cellar, Susan, to help straighten the house up, Marnie and Mac for their countless hours of helping to prep the food and run errands, Chris for making the punch (Did he try any?) and Mattie for keeping Chris “in line”. Many thanks to all of you. And Thanks too, to everyone who came. We certainly did enjoy your company! Be sure to look at the photos! Some photos are new .... some photos are old! Cheers! And Happy 2010! And yes, some of the recipes are available if you would like a copy. Just email me.

Make a Smilebox slideshow

Try A "Flying Grandma" Punch This New Years!

2009-12-27T21:35:00.000-07:00

At our Open House tonight, close to 30 people were there, we had a Flying Grandma Punch among other things. This is really, really good!

Flying Grandma

Recipe from Mr. Boston Holiday Cocktails

Makes 10 to 12 drinks

• 18 ounces citrus vodka [ or 8 oz Idaho Huckleberry vodka and 10 oz Bombay Gin - Queen Victoria]

• 6 ounces Grand Marnier

• 9 ounces fresh grapefruit juice

• 60 mint leaves (about 10 sprigs)

• Ice mold or large block of ice (made decorative with grapefruit rind and mint leaves -in sparkling water)

• One 750 ml bottle Moscato d’Asti, chilled

• Grapefruit twists, for garnish

Combine the vodka, Grand Marnier, grapefruit juice and mint in a large pitcher. Refrigerate for at least 30 minutes.

Strain through a fine-mesh sieve into a punch bowl. Add the ice and Moscato D’Asti and stir thoroughly.

Ladle into chilled Champagne coupes, garnish each drink with a grapefruit twist and serve.

This is one awesome punch! Try it. Cheers!

Christmas In Boise, 2009

2009-12-25T21:02:00.000-07:00

"The Day" has come and essentially gone. Long day. Awesome time. Good dinner. What else can I say. Oh yes, Thank-You to all who made this day so great: Robin, Marnie, Mac, Chris, Mattie and Buddy and Gus. Here are your photos!

Make a Smilebox slideshow

Merry Christmas!

2009-12-25T09:20:00.001-07:00

Mattie and Chris
24 Dec 2009

Oh, my! Now what do we have here? Have you ever seen such a "twinkle" in Chris' eye?
Cute. Very cute!

Mac's Onion Soup
24 Dec 2009

Mac made his awesome French Onion Soup for dinner along with a Roast of Beef. He can make that any time he wishes. It's a "pretty" soup - but not as pretty as the above photo! Cheers! And Merry Christmas!!

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Christmas 2009 Dinner Recipes

2009-12-23T15:49:00.006-07:00

From our house to yours:

We Wish You A Very Merry Holiday Season!

And with that said, here are the recipes for two of the dishes we are having for Christmas Dinner. First is a Wine Marinated Stuffed Leg of Lamb and the second is an awesome Bob's Peppermint Pie that refers to the brand of peppermint candy, not me! Those two links are for a version of the recipe that we have on our web site. If you want to print them out, that is probably the best way. The photograph was taken this afternoon from 19th Street in Boise, looking 15 miles NNE to the ski area and 3500 feet higher. The snows were just outstanding.

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Wine Marinated Stuffed Leg of Lamb

Author: Bob and Robin Young
Web Page: http://www.rockinrs.com
Degree of Difficulty: Moderately difficult
Oven Temperature: 375°F

Ingredients:
750 ml Dry Red Wine
¾ t Allspice, ground
¾ t Nutmeg, ground
4½ lbs Leg of Lamb, boned
1 Bay Leaf
1/3 c Pine Nuts
½ lbs Mushrooms, rinsed
2 T Butter
½ c Onions, finely chopped
½ c Sweet Red Pepper, finely diced
1/3 c Pitted Dates, finely Chopped
2 T Chives, minced
2 T Parsley, minced
1½ c Beef stock
1 T Sugar
Salt and Fresh Pepper to taste

Directions:
1). In an 11x17" roasting pan, combine the wine, allspice, nutmeg and bay leaf.
2). Trim excess fat from lamb. Rinse meat and lay flat, boned side up. Make cuts about halfway through all the thickest parts of the meat. Push cuts open to make meat as evenly thick as possible. Lay lamb flat in the pan. Cover and chill for at least 2 hours or up to 24 hours, turning meat as needed.
3). In a 10 - 12 inch frying pan over med-high heat, stir in pine nuts until golden brown, 3 - 4 minutes. Remove to a bowl.
4). Trim mushrooms and finely chop. Add the mushrooms, butter, onion and red pepper to the frying pan. Stir often over high heat until vegetables are well browned, 8 - 10 minutes. Remove from heat and stir in pine nuts, dates, chives and parsley.
5). Lift lamb from roasting pan and lay flat; boned side up. Reserve 1½ cups marinade; discard the rest of the marinade and the bay leaf. Spread the mushroom mixture over the lamb to within 1" of the edges. Starting at the narrow edge, roll the lamb into a tight roll, about 5 x 11". Tie at 2" intervals with bakers string. Set in roasting pan.
6). Bake lamb in a 375°F oven until a thermometer inserted in the center of the thickest part reaches 145°F, 1¼ to 1½ hours.
7). Transfer lamb to a rimmed platter and keeping warm, let rest for 10 minutes. Add the reserved marinade, beef stock and sugar to the pan. Stir over high heat, scraping the browned bits (grameels) until reduced to 2 cups, about 10 minutes. Add the accumulated lamb juices and pour into a bowl.
8). Cut lamb crosswise into 1" thick slices. Serve with the sauce. Add salt and pepper to taste.

Preparation Time: 30 minutes
Cooking Time: 1 hour and 30 minutes
Inactive Time: 8 hours
Total Time: 10 hours

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Bob's Peppermint Pie

Author: Bob and Robin Young
Web Page: http://boisefoodieguild.blogspot.com
Author Notes: This pie has nothing to do with me. It derives its name from the brand of peppermint candy, "Bob's".
Degree of Difficulty: Moderately difficult
Servings: 12

Ingredients:
1 env Plain Gelatin
¼ c Cold Water
½ c Whipping cream, plus 1½ cups whipping cream whipped
8 oz Peppermint candy, soft type (Bob's)
1 Pie Crust, chocolate cookie crust

Directions:
1). Soften gelatin in water and set aside.
2). Place ½ cup whipping cream in a small saucepan with candy and cook over low heat until candy melts.
3). Add gelatin and mix well. Let cool and fold in the whipped cream. Pour into the pie shell and let cool.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Inactive Time: 2 hours
Total Time: 2 hours and 40 minutes

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Find some good wine to go with dinner. We're having a NV Virginia Thibaut Janisson Sparkling Wine, the White House Wine ($25.00) and a 1969 Clos de Hermitage E. Guigal, a French Rhone wine ($140.00). Then for the dessert wine a 1979 Chateau Suduiraut ($65.00). So there you have the recipes for two of our dishes for Christmas Day. The rest of the menu has been posted earlier on this blog or on the Boise Foodie Blog. Cheers and have a Great Christmas Dinner!

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Our Christmas Dinner

2009-12-19T15:47:00.003-07:00

Season's Greetings To All!

So, I guess, whenever the Holiday Season rolls around, there must also be a special dinner. At our house, we do have a good time with these special affairs. All the way from the planning to the preparation, the serving and eating and, of course, the clean-up! So here is our menu. Do enjoy it! We will!

Robin and Bob Young’s
Christmas Dinner Menu
December 25, 2009
3:00 PM

Fresh Spinach Salad

Wine Marinated Stuffed Leg of Lamb

Puréed Root Vegetables

Dried Corn

Fresh Baked Challah
This is really a great Jewish bread. A little sweet, a lot good!

Flan with Raspberry and Grand Marnier

Complete Wine Selection To Accompany the Menu

So there you have it or, at least, the menu for the dinner. Cheers!

Winter Games In Boise

2009-12-13T12:36:00.000-07:00

We may be in what's called The Banana Belt - it is usually a warm winter down here - but we have been known to have Winter Games here in town. We are very fortunate here in Boise. The City Fathers were futuristic enough to plan for many, many parks in town. Some big. Some small. Some flat. Some very steep and high. Camels Back Park is one of the steep and high ones. It's a great sledding hill for young and old. Check these photos out! Cheers!

Make a Smilebox slideshow

Double Delight Peanut Butter Cookies

2009-12-12T12:29:00.001-07:00

I just made some. They are really very, very good! But, you have to like peanut butter! Looks like these are just in time for the Holidays!

Double Delight Peanut Butter Cookies

Recipe created by Carolyn Gurtz, winner of the 2008 Pillsbury Bake-Off Contest

It's a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon. A real winner.

Yield: 24 cookies
Ingredients:
1/4 cup Fisher dry-roasted peanuts , finely chopped
1/4 cup granulated sugar
1/2 tsp. ground cinnamon
1/2 cup JIF creamy peanut butter
1/2 cup powdered sugar
1 roll (16.5 ounces) Pillsbury refrigerated peanut butter cookies , well chilled
Crisco original no-stick cooking spray

Directions:
Heat oven to 375°.
In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.

Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.

Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco original no-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

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When I made these, I also added 1 roasted almond to the top. A chocolate chip would be good also. (Chocolate is great in almost anything!) Do enjoy these. Cheers!

Leftover Turkey Enchiladas

2009-11-30T09:19:00.002-07:00

Everyone, I know, makes left-over turkey dishes ranging from soup to turkey pot pies to ...... Here is an interesting, and very good if I may add, Turkey Enchilada dish.

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Leftover Turkey Enchiladas

Ingredients:
2 T Olive Oil
1 sm Onion, chopped
1½ c Turkey, cooked and shredded
¾ c Mexican blended cheese
16 oz Salsa, homemade or otherwise
2 c Turkey Gravy, homemade or otherwise
16 oz Mild Enchilada Sauce
4 oz Cream Cheese, room temperature
8 med Corn or Flour Tortillas

Directions:
1. Pre-Heat the oven to 350°F
2. Place 2 T Olive Oil in skillet. Add the onion and sweat for 4 to 5 minutes until tender. Add the turkey, ½ cup cheese, ¾ cup salsa, enchilada sauce, turkey gravy and the cream cheese. Heat and stir for 2 to 3 minutes or until cheeses are melted.
3. Spoon a scant 1/3 cup of the turkey mixture into the center of each tortilla and roll up.
4. Place in a 13x9 quart baking dish. Drizzle with the remaining salsa. Sprinkle with the remaining cheese and cover. Bake for 15 minutes or until heated through and the cheese on top is melted. Top with additional salsa is desired.

Degree of Difficulty: Easy
Oven Temperature: 350°F
Servings: 6

Cooking Times
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes

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For a printable recipe, Click Here Cheers and hope you enjoy the recipe. Serve with a 2007 Fraser Vineyards Cabernet Sauvignon.

Happy Thanksgiving From Our House To Yours!

2009-11-26T20:43:00.000-07:00

Yes, it was a wonderful day starting at 10:00am when Chris - our Grandson - arrived to start making bread. He made the "Dilly Bread"; Sophia made the "Green Bean Casserole", Jerri, of "Jerri's Old Fashioned Pie Shop and Bakery" made the awesomely , sinful "Chocolate Truffle Pie"; Le Cafe de Paris surprised us yesterday with an "Apple Torte"; Robin and Marnie had the table all set and the dining room beautiful and Mac was here for moral support. Not much for me to do but sit back and enjoy the day ...... and I did. We hope that everyone who reads this had a great day and I will think about you at "Black Friday". I will be checking my eyelids for holes! Cheers and Happy Holidays!

Make a Smilebox slideshow

Thanksgiving In Boise

2009-11-25T10:40:00.003-07:00

Several people have asked what we are making for Thanksgiving Dinner. Folks from Idaho, Michigan, California and South Africa. And no, that is not our house. It is one across the street from us and this is about the first year that they have gone so "all out". I just thought it would be nice to have it here to "introduce" the Holiday Season! It certainly does light up the neighborhood. Here is our Thanksgiving menu (The pie was just delivered and it says "Keep Refrigerated", so I guess I can not sample it. You know, The Queens Taster?) Enjoy - we will!

Wine Opener:

Ogni Giorno Lambrusco Amabile

Dinner Wine:

2005 Westerland Gewurztraminer (South African)

Spatchcocked 70 Minute Turkey
(Recipe found on the Boise Foodie Blog)
with
Madeira Turkey Gravy

Brussels Sprouts in Balsamic Reduction

Dried Corn

Dilly Casserole Bread

Dessert Wine:

2006 Bitner Vineyards Reserve Red Dessert Wine

Chocolate Truffle Pie
(Jerri's Old Fashioned Pie Shop and Bakery - Listed on this blog)

We do hope that everyone who celebrates Thanksgiving, has a wonderful holiday. Cheers!

Brussdels Sprouts For Thanksgiving

2009-11-18T20:49:00.001-07:00

So, what do you do with Brussels Sprouts? Boil 'em. Steam 'em. There's gotta be more and there is.
1) You can take about 12 of the sprouts and boil until tender. Reduce 6 Tablespoons of Balsamic Vinegar to one-half. Place the drained sprouts in the reduction. Stir and add salt. Serve hot. Serves 2.

2). Or take 12 medium sprouts and cut in half - see photo. Then take the juice of 1 lemon and add about 1/4 cup olive oil. Stir until emulsified. Place sprouts in a large bowl. Add the lemon mixture. Let sit for about 30 minutes stirring about every 10 minutes to coat the sprouts. Pre-heat oven to 400 degrees F. Place the sprouts on a lipped cookie sheet. Bake for 15 minutes. Stir sprouts and bake for another 15 minutes. Remove from heat and sprinkle lightly with gray salt - Celtic Salt. Serve hot. Serves 2.

We had these sprouts as a trial for Thanksgiving and we were surprised. They are good! No more of that "cabbage" taste, bitterness or smell. The black leaves can be removed - they do keep the flavors into the sprout. Dinner was a succulent braised Pork Chop with Orange Sauce, Applesauce, Chard Stems with Garlic, Raisins and Roasted Pine Nuts and the Roasted Brussels Sprouts. For liquid refreshment - you always have to have liquid refreshment - we had a 2007 Cinder Cabernet Sauvignon and Merlot Blend that went very well with the menu.

So there you are. Another Thanksgiving suggestion. Cheers!

Game Day Draws Near

2009-11-13T13:08:00.001-07:00

Ahhh! Yes! The day draws near. In about 24 1/2 hours, the University of Idaho Vandals will play to their past reputation and go down in defeat!!! BSU Rules! And the game is being played in the Bronco Nation. Snow is predicted to be on the ground, along with the Vandal ball carriers and quarterback. The temperature will be in the upper 30's and wind chill in the lower to mid 20's. The Big Chill is on it's way!!

According to the Associated Press, the sports director from the University of Idaho, could not handle all the pressure. Look at this!

Spear refuses to board Boise St. plane

Associated Press

MOSCOW, Idaho -- The Boise State vs. Idaho rivalry has taken to some not-so-friendly skies.

Idaho athletic director Rob Spear says he declined to board a Horizon Air flight after learning the airplane was painted in Boise State's blue and orange colors.
Spear was traveling to Boise on Saturday for fundraising events. He requested another flight and then drove about 90 miles north to fly from the Spokane, Wash., airport to Boise.

Boise State and Horizon Air unveiled the plane, which sports the team logo on its tail, as an ode to the Broncos earlier this month.

Spear says he'll board the plane after Horizon Air paints an airplane for the Vandals, whose football team will try to beat the No. 6 Broncos this Saturday for the first time since 1998.

Oh well. And there you have the latest news on the rivalry!

Go Broncos!

Braised Lamb Shanks

2009-11-10T10:03:00.003-07:00

I'm always looking for a good recipe for Lamb Shanks. I have at least one, that suffices, but this one looks good. Think I'll try it. Enjoy these lamb shanks!

Braised Lamb Shanks

Long, slow, braised Lamb Shanks are perfect comfort food, so welcome on a chilly autumn or cold winters day. There are many recipes for Braised Lamb Shanks but this is one of my favorites. The Lamb Shank is cooked very slowly in a good red wine (I emphasize good, never cook with wine you wouldn't drink), which tenderizes the meat until, when it is cooked, the meat will quite literally fall from the bone.

Adapted From: British Food About Dot Com (Some of the spelling and terminology had to be changed)
Prep Time: 0 hour, 20 minutes
Cook Time: 3 hours, 0 minute
Serves: 6

Ingredients:
6 Lamb Shanks
2 T Olive Oil
16fl oz /500ml/ good Red Wine
1 Onion, peeled and roughly chopped
1 Garlic Bulb, cut in half cross-wise
2 sprigs fresh Rosemary
1 T Greek Oregano
1 T Harissa
3 pints /1.5 litre Beef Stock
2oz /55g ice cold Butter
Salt and ground Black Pepper

Preparation:
Preheat the oven to 160°C/320 °F/Gas 2.

1). Sprinkle a chopping board with salt and freshly ground pepper, then roll each lamb shank over the board to cover lightly with seasoning.
2). In a large ovenproof casserole heat the oil, once hot, two at a time brown the lamb shanks. Remove the lamb shanks and keep to one side. Pour in the red wine, bring to a gentle boil, leave to simmer until reduced by half. Add the onion, garlic, oregano, rosemary, harissa and finally the lamb shanks.
3). Pour in enough beef stock to cover the meat, don't worry if the bones are sticking out, this is fine. Bring back to a simmer then cover the dish and place in the oven. Cook for 3 hours, checking from time to time that the meat is still covered in stock and top up as necessary and turn the shanks from time to time.
4). Once cooked, remove the shanks and keep to one side or the cooking pot. Place the casserole on the burner and bring to a boil, boil for 5 minutes. When the lamb shanks are cooked through, remove them from the cooking liquid and set aside on a warm plate. Strain the sauce and check the seasoning. Whisk in the cold butter to create a really glossy sauce.

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So there you have it. Give these a try. Serve with Roasted Fingerling Potatoes. Here is a Recipe Link to a printable coy of the recipe. Cheers!

Braised Lamb Shanks

2009-11-10T10:03:00.000-07:00

I'm always looking for a good recipe for Lamb Shanks. I have at least one, that suffices, but this one looks good. Think I'll try it. Enjoy these lamb shanks!

Braised Lamb Shanks

Long, slow, braised Lamb Shanks are perfect comfort food, so welcome on a chilly autumn or cold winters day. There are many recipes for Braised Lamb Shanks but this is one of my favorites. The Lamb Shank is cooked very slowly in a good red wine (I emphasize good, never cook with wine you wouldn't drink), which tenderizes the meat until, when it is cooked, the meat will quite literally fall from the bone.

Adapted From: British Food About Dot Com (Some of the spelling and terminology had to be changed)
Prep Time: 0 hour, 20 minutes
Cook Time: 3 hours, 0 minute
Serves: 6

Ingredients:
6 Lamb Shanks
2 T Olive Oil
16fl oz /500ml/ good Red Wine
1 Onion, peeled and roughly chopped
1 Garlic Bulb, cut in half cross-wise
2 sprigs fresh Rosemary
1 T Greek Oregano
3 pints /1.5 litre Beef Stock
2oz /55g ice cold Butter
Salt and ground Black Pepper

Preparation:
Preheat the oven to 160°C/320 °F/Gas 2.

1). Sprinkle a chopping board with salt and freshly ground pepper, then roll each lamb shank over the board to cover lightly with seasoning.
2). In a large ovenproof casserole heat the oil, once hot, two at a time brown the lamb shanks. Remove the lamb shanks and keep to one side. Pour in the red wine, bring to a gentle boil, leave to simmer until reduced by half. Add the onion, garlic, oregano, rosemary and finally the lamb shanks.
3). Pour in enough beef stock to cover the meat, don't worry if the bones are sticking out, this is fine. Bring back to a simmer then cover the dish and place in the oven. Cook for 3 hours, checking from time to time that the meat is still covered in stock and top up as necessary and turn the shanks from time to time.
4). Once cooked, remove the shanks and keep to one side or the cooking pot. Place the casserole on the burner and bring to a boil, boil for 5 minutes. When the lamb shanks are cooked through, remove them from the cooking liquid and set aside on a warm plate. Strain the sauce and check the seasoning. Whisk in the cold butter to create a really glossy sauce.

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So there you have it. Give these a try. Serve with Roasted Fingerling Potatoes. Cheers!

What To Do?

2009-11-08T18:10:00.002-07:00

I had to make some more of our award winning Citrus Marmalade and, knowing how long it can take to make it, I wanted something to "snack on". And knowing that Pico de Gallo can actually be several things - an Appetizer, Side Dish or an adjunct to a Main Dish - I made a large bowl of it. We make our own recipe. Here it is:

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Pico de Gallo

Comments: Pico de Gallo can be used as an Appetizer, Side Dish or Main Dish additive. It is a versatile component. A condiment.
Degree of Difficulty: Easy
Servings: 12

Ingredients:
6 lg Roma Tomatoes, cut into chunks
1 bunch Cilantro, chopped
1 lg White Onion, diced
1 lg Avocado, diced
6 cloves Garlic, minced
2 Jalapeno peppers, seeds removed and diced
1 T Mexican Oregano, dried
2 t Cinnamon
3 Limes juiced

Directions:

1). Dice the tomatoes and place in a large bowl. Dice the onion and add to bowl. Chop the cilantro, dice the jalapeno and mince the garlic and add to the bowl. Add the diced avocado. Mix to combine.
2). Add the spices and salt. Squeeze the limes and add the juice to the bowl. Mix until combines. Taste and adjust as necessary.
3). Place the mixture into the refrigerator for at least one hour before serving to marry the flavors. Serve cold with blue corn chips.

Cooking Times:
Preparation Time: 30 minutes
Inactive Time: 1 hour
Total Time: 1 hour and 30 minutes

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So there you have it, and a repeat for our Citrus Marmalade recipe. Enjoy! Cheers!

Halloween Eve!

2009-10-30T20:45:00.001-06:00

I can almost see Miss Itchy Witchy flying on her whisk broom. You know, for short hops! But really, its time for dinner. Try this salmon. It's great!

Salmon in Beurre Rouge Sauce

Fresh Asparagus

Twice Baked Idaho Potato

Homemade Biscuits

2007 Cinder Cabernet Sauvignon Merlot Blend

And it was very good! Had to have this tonight because tomorrow Boise State University has a football game and that might insist that there be "football junk food"! Pizza, Nachos, Brats, Hot Dogs, Beer. Who knows! Hope you enjoy the photos. Guess we need "Smell-A-Vision" or something. Cheers! Go Broncos!!!

It's Not Even All Saints Day!

2009-10-29T13:51:00.000-06:00

I was standing at the kitchen sink window looking out. "Looks like rain", I said. So I took Buddy outside - to guard me - to see what was happening. Guess what? It's "White Rain"!! And it's not even All Saints Day (Halloween). Temperature outside is 38 degrees and no wind to speak of. Buddy was having dreams of last years' snow, when he could play in it. Right now, "things" were "flying" in front of him. White things. He is alarmed and snaps at them. When he catches one, it disappears and there is nothing there. He is puzzled and barks at the "White Things". But they keep coming and they tickle his eyes. He rolls his eyes and looks up at me as to say, "I don't understand." And a "White Thing" lands on his black nose and he goes crossed-eyed trying to look at it and when he tries to lick it off, it is not there. He rolls his eyes and looks up at me as to say, "I don't understand. I know it was there!" Guess I should take him in before he goes completely bananas! Cheers! It's not even Halloween.

Gloomy Boise

2009-10-29T11:33:00.001-06:00

So what does one do in Boise on a cold, "looks like snow" day? We could go to Manleys for Biscuits and Gravy. Oh .... I forgot. Manleys closed about 10 or 12 years ago. Boo Hoo! 4 of their biscuits would fill a pie plate and they were probably 2" or so high. So, maybe I should make my own. No Bisquick? No problem!!

Fluffy Buttermilk Biscuits

Yield: 12 Biscuits, or so

1¼ c Cake flour
¾ c All-Purpose flour
1½ t Baking Powder
½ t Baking Soda
½ t Salt
¼ lbs Butter, cut into small chunks
¾ c Buttermilk

Procedure:
1. Preheat oven to 500° F
2. Prepare ingredients: Cut butter into small chunks, place in a bowl and return to fridge. Measure out buttermilk and set aside. Sprinkle flour on a work surface and have extra flour nearby for your hands and biscuit cutter. Have biscuit cutter and an ungreased baking sheet handy
3. Mix dough: In a medium-large bowl, whisk together flours, baking powder, baking soda and salt until very well blended. Add butter and cut into flour using a pastry blender, two knives or your fingertips, until mixture resembles coarse crumbs. Pour in buttermilk and stir lightly until dough comes together in a ball.
4. Knead dough and cut biscuits: Dump dough mixture out onto floured work surface. With floured hands, lightly knead dough a few times until it is fairly well blended. Pat out into a circle, ¾ – 1 inch thick. Dip cutter into flour and cut biscuits without twisting the cutter. Form the dough scraps into an extra biscuit-like shape instead of re-rolling the dough. Place cut biscuits together on the baking sheet so that the sides are touching. Brush tops with melted butter, if desired.
5. Bake biscuits: place baking sheet in the middle of a preheated 500° F oven and bake for 8-10 minutes until they are golden brown. Remove biscuits to a wire rack to cool for a few minutes.

------------------------------

OK, so now I have the biscuits. (I really need to cut them to 1" thick before baking. They would be higher.) How about an old stand-by: Biscuits and Sausage Gravy? Sounds good to me. Just break up some sausage links, or use ground sausage - I would not use an Italian sausage for this - some butter and flour for a roux, salt and pepper, some nutmeg and whole milk. Mix all together with the sausage until it thickens and serve on the biscuits you just made. A hearty cup of El Pico coffee and you are set!!! What a delightful way to spend this gloomy day (even Buddy is gloomy!). Make some fresh and homemade Biscuits and Sausage Gravy for my blushing Bride!! Yup! That'll work. Cheers!

Beef and Lamb Stew

2009-10-26T15:29:00.002-06:00

So it is a cold and blustery day here in Boise. Heavy snows are forecast for the 5000 foot level in the mountains, rain and high winds here in the valley. What a good day for a stew!! A good hardy stew - full of vegies, beef and lamb. So, I guess I'd best list the recipe. It calls for a combination of beef and lamb, but, if you don't like lamb you can add more beef. And if you want a straight lamb stew, just add more lamb.

------------------------------

Beef and Lamb Stew

Ingredients:
1 T Orange infused oil
2 T Garlic infused oil
. . Salt and Pepper to taste
1 lg Onion, cut into chunks
2 lg Leeks, cut into ¼" rounds
2 lg Carrots, cut into ¼" thick rounds
¾ lbs Mushrooms, thick sliced
1 lg Parsnip. cut into ¼" thick rounds
1 Rutabaga, sliced and cut into ¼" thick pieces
½ c Celery, diced
1 Turnip, sliced and cut into ¼" pieces
1 lbs Lamb Stew meat
¾ lbs Beef Stew meat
32 oz Chicken stock
32 oz Beef stock
½ c Red wine
3 T Worcestershire sauce
1 T Kitchen Bouquet
6 sprigs Thyme, fresh
1 T Sage, fresh and chopped
3 T Parsley, fresh and chopped
2 T Cornstarch
½ c Red Wine

Directions:
1). Add the oil and salt and pepper to a large stock pot. Heat until hot. Add the onion and leeks and sauté until translucent.

2). Add the meats and sauté until browned.

3). Add the beef stock, chicken stock, Worcestershire sauce, Kitchen Bouquet and wine. Bring up to a low simmer. Add the thyme, sage and parsley. Mix to combine. Cover the pot and simmer for 2 hours or longer. Taste and adjust as necessary.

4). 15 minutes before serving, mix 2 T cornstarch and ½ cup of red wine. Add to the pot to thicken the sauce into a gravy. Serve piping hot.

Cooking Times:

Preparation Time: 45 minutes
Cooking Time: 3 hours
Inactive Time: 15 minutes
Total Time: 4 hours

------------------------------

So there you have it. If you want a better copy of the recipe, either click on the page title above or Click Here.

A Super Day In The Life Of ......

2009-10-22T21:34:00.003-06:00

Today really was a super day for us. We had an audition for teaching a dance program at Arts West School in Eagle, Idaho, a private school dedicated to the arts. They evidently liked our abilities and dance/teaching skills, because there will be a contract issued next week. The contract will run from January 2010 through May 2010. But then there was dinner. Wanted to celebrate in some
small way. Thought about taking Robin out for Halibut Beurre Blanc, but Andrae's closed about a year ago, so I'm not sure anyone in Boise can make it now. Except ......... ME!! And if you look left, you can see the results. (Just should have let it thicken a little more)
But it really was good and the vegetable medley went well with it. The Chardonnay we had to go with it was "over the hill", a 1998 Ravenswood. It is now in the vinegar jar. (We have a wine vinegar going) Oh well, can't have everything. Cheers!

Autumn In Boise

2009-10-21T14:04:00.000-06:00

You know, there probably is Moonlight In Vermont, but Boise, Les Bois, The City of Trees, has a spectacular Autumn. And yes, we are on the high desert at 2900 feet. But the fall colors this year have been breath taking. Look at this slide show and see for yourselves. Don't forget to go Full Screen when prompted. Turn your volume up and listen to Tom Jones singing "Autumn Leaves". All of these photos were taken on 21 October 2009 in Boise. Hope you enjoy these.

Make a Smilebox slideshow

Chocolate Stout Cake

2009-10-13T14:33:00.003-06:00

Here's one for thhe National Chocolate Week in London this week. You will like this! A whole article on the chocolate week and her birthday dinner menu is on the Boise Foodie Blog.

OK. So here is the recipe for the Chocolate Stout Layer Cake that Marnie and Mac made yesterday for her birthday dinner. They got the original recipe from Bon Appetit. Enjoy this one ... We did!

Chocolate Stout Layer Cake with Chocolate Frosting

Cake:
3 ounces unsweetened chocolate, chopped
2 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons (1 3/4 sticks) salted butter, room temperature
1 1/4 cups plus 3 tablespoons sugar
3 large eggs, separated
3/4 cup chocolate stout, regular stout, or porter
2/3 cup freshly brewed strong coffee

Frosting:
1 pound bittersweet chocolate (54% to 60% cacao), chopped
2 cups heavy whipping cream
1 teaspoon instant espresso powder

For cake:
Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of each cake pan with parchment paper round; butter and flour parchment. Place chopped chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and smooth. Remove bowl from over water and set aside.

Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter and 11/4 cups sugar in large bowl until fluffy and pale yellow, about 2 minutes. Add egg yolks 1 at a time, beating until well blended after each addition. Beat in lukewarm melted chocolate, then stout and coffee. Beat flour mixture into chocolate mixture in 2 additions just until incorporated.

Using clean dry beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until stiff but not dry. Fold 1/3 of egg whites into cake batter to lighten, then fold in remaining egg whites in 2 additions. Divide batter between prepared cake pans (about 3 cups for each); smooth tops.

Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Transfer cakes to racks and cool in pans 20 minutes. Invert cakes onto racks; remove parchment paper and cool completely. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.

For frosting:
Place chopped chocolate in medium heatproof bowl. Combine whipping cream and espresso powder in medium saucepan. Bring cream mixture to simmer over medium-high heat, whisking occasionally. Pour cream mixture over chopped chocolate; let stand 1 minute, then whisk until chocolate is melted and mixture is smooth. Chill chocolate frosting until slightly thickened and spreadable, stirring occasionally, about 2 hours (or for quick chilling, place frosting in freezer until thickened and spreadable, stirring occasionally, about 30 minutes).

Using serrated knife, trim rounded tops from both cake layers so that tops are flat. Place 1 cake layer, trimmed side up, on 9-inch-diameter tart pan bottom or cardboard round, then place on rack set over baking sheet. Drop 1 1/4 cups frosting by large spoonfuls over top of cake layer; spread frosting evenly to edges with offset spatula or butter knife. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake.
DO AHEAD: Can be made up to 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature at least 1 hour and up to 3 hours before serving.

Ingredient tip:
If you can find it, use a chocolate stout (Brooklyn Brewery and Oregon's Rogue Brewery make it) in the cake batter. The chocolaty flavors in the beer come from dark-roasting the malts. Some brewers even add a little chocolate to the beer as well. If you can’t find chocolate stout, use another stout, such as Guinness. Sierra Nevada Porter and Samuel Adams Honey Porter would also work well in this recipe.

Another Seafood Dinner

2009-10-09T18:48:00.000-06:00

Looks like it might be a seafood type week - except for Saturday which will be Sauerbraten with Cabbage and Potatoes, the beef is getting happy right now. But for tonight, what shall I make. How about a Lemon Spaghetti with Lime Butter Halibut? This was very good! The pasta was not made with fresh cream - I used sour cream, onions, garlic, lemon oil, spinach (peas would be better), chives and fresh parsley. And the halibut was flash grilled with lime oil, butter and French tarragon. YUM-O! Robin had a Spaten Oktoberfest Ur-Marzen and I had a glass of a 2006 Davis Creek Cellars Cabernet Sauvignon. Buh Bye McDonalds! What are you making?

Kokanee Florentine

2009-10-08T19:31:00.000-06:00

So I asked Robin tonight hat she wanted for dinner. I told her I was going to have a Johnsonville Cheese Brot and some soup (Fall Root Soup) from the other night. She did not want that, but instead she wanted some of the Kokanee I caught last summer. She wanted Kokanee Florentine with Mint Garlic Sauce (she made it earlier) and an Idaho CC Cookie, or two.

Yo! Her wish is my command! There is a photo of what she had. Fun to make these things "on the fly". Actually, it looked good! She ate it all and didn't ask if I wanted a taste. (Sould have tried it right from the pan!!) Oh, well!

Fall Root Soup

2009-10-07T12:49:00.002-06:00

Lots of fall root crops are in now - carrots, rutabaga, parsnips, leeks, etc. And from The Splendid Table and Lynne Rossetto Kasper, we get the following statement -

“A trio of fall root vegetables — carrots, leeks, and a rutabaga — forms the savory foundation of this soup. Puréed and enriched with Crème Fraîche, this potage, with its velvety, smooth texture and glorious orange hue, is always a hit — whether it's a first course or the main attraction.

Rutabaga is an often-overlooked root vegetable member of the cabbage family. Its pale yellow flesh is slightly sweet. Choose ones with smooth skin and firm flesh that are heavy for their size.”

Fall Root Soup

Makes 8 servings
Adapted From: The Splendid Table

Ingredients:
4 tablespoons unsalted butter
2½ c Leeks, chopped, white and light green parts only (3 to 4 medium leeks)
1½ lbs Carrots, peeled and diced
1 lg Rutabaga, peeled and diced
2 lg Parsnips. Peeled and diced
10 c Chicken Stock
Kosher salt
1¼ c Crème Fraîche
3 T Flat-Leaf Parsley, fresh and finely chopped

Procedure:
1. Toss the chopped vegetables with a little olive oil, spread them out on a shallow pan and roast at 425 degrees F until they begin to soften and caramelize. Flavors will be more intense. Remove from oven and let cool slightly.
2. Heat butter in a large, heavy pot (with a lid) over medium-high heat. When melted and hot, add roasted vegetables and mix until the veggies are warmed through. Add stock and bring mixture to a simmer. Reduce heat, cover, and simmer until vegetables are very tender, for about 30 minutes.
3. Purée the soup in batches in a food processor, blender, or food mill, and return soup to the pot. (Or use an immersion blender to puree the soup in the pot.) Whisk in ¾ cup of the Crème Fraîche. Taste soup and season with salt, as needed. (The soup can be prepared 2 days ahead. Cool, cover, and refrigerate. Reheat over medium heat.)
4. To serve, ladle soup into shallow soup bowls. Garnish each serving with a generous dollop of the remaining ½ cup Crème Fraîche and a sprinkling of parsley.

We have a pot going now. It should go good with a Sauerbraten I am making. Cheers!

Boise's First Snow

2009-10-05T16:51:00.000-06:00

Somewhere between the night of 4 October 2009 and the morning of 5 October, Bogus Basin, 15 minutes from our house and 43800 feet above the valley floor, there was snow! About 6" and I just had to take Buddy to see it and play in it. Here are some slides. Enjoy!

Find more videos like this on WildEarth.TV

Nothing But Sunsets

2009-10-05T12:37:00.000-06:00

Here is a short slide video of sunsets shot on the Djuma Reserve, Sabi Sands, S. Africa, that we took while on virtual safari drives over the past month. Enjoy!

Find more videos like this on WildEarth.TV

Green Tomato Relish

2009-10-04T13:39:00.001-06:00

So it is 41 degrees outside. It's been raining all day. Mac brought us green tomatoes - lots of 'em! And by the way, he has an excellent recipe for, of all things, Green Tomato Pie. Here's what we did with them. Green Tomato Relish, if you want a better copy of the recipe. (There are two Green Tomato Relish recipes there. This is the best one.) Otherwise, here it is:

Green Tomato Relish

Author: Bob and Robin Young

Author Notes: This is a great way to use up all of those green tomatoes that you have at the end of the season. Sweet, yet with a touch of tartness.

Degree of Difficulty: Easy
Yield: 12 Pints

Ingredients:

4 qt Green tomatoes, diced fine
6 lg Onions, diced fine
8 c Sweet Red Peppers, diced fine
1 bn Celery, diced fine
2 c Apple Cider Vinegar
1 c White Vinegar
1 c Brown Sugar
2 c Sugar
1½ c Water
1 t Turmeric
1 t Salt
1 T Mustard, ground
1 t Cinnamon
1 T Allspice
2 t Mustard Seeds
1 t Whole Cloves, ground

Procedure:

1. Dice all vegetables. Place all ingredients in a 12 quart pot and simmer for 20 minutes.

2. Place in sterilized canning jars and hot pack for 20 minutes.

Preparation Time: 2 hours
Cooking Time: 20 minutes
Inactive Time: 20 minutes
Total Time: 2 hours and 40 minutes

This really is not hard to do. It just takes some time and patience. Hope you enjoy it. Cheers!

Diapers and parenting

2009-09-28T12:26:00.002-06:00

Uncle Bobby and Aunt Robin, thank you so much for the diapers. They are super-cool. It's so neat to see all the things they come up with these days for little kids. I apologize for not sending a thank you note sooner. I was warned that once I became a parent I would truly lose my mind, I didn't believe it as first, but it is true. Preoccupation is now my occupation.
Anyway, Henry is getting so big. And once I figure out how to post pictures, I'll do so. Thanks again.

Boise Farmer's Market Video Resized

2009-09-27T22:46:00.009-06:00

OK. So snow is forcast for Tuesday, Wednesday and Thursday this week. But, thanks that Boise is in the Banana Belt, so the snow will stay ion the mountains where it belongs. Snow level: 5000 feet. So this video may be the last for the Farmer's Market tis year. We'll see!

Enjoy!! Let me know if this is any better. Video taken on the "Bike Cam".

Oktoberfest Recipes

2009-09-26T15:01:00.001-06:00

And continuing with our Oktoberfest theme and recipes from allrecipes.com, here are some more. Enjoy these. This will be all for this year!

Leeks and potatoes are simmered with a ham bone, then pureed before cream is added to this subtle soup.

German Leek and Potato Soup

Serves: 6
Ingredients:
1 cup chopped onion
1/2 cup butter
1 cup chopped leeks
8 potatoes, peeled and sliced
6 cups water
1/2 teaspoon fresh thyme
1 ham bone
1 cup heavy cream
salt and pepper to taste

Directions:
In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.

Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.

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And here is the Grand Daddy of them all -

Sauerbraten

Serves: 6
Ingredients:
4 pounds rump roast
salt and pepper to taste
1 cup red wine
1 cup red wine vinegar
2 cups water
2 cloves garlic, minced
3/4 cup sliced onion
2 bay leaves
10 black peppercorns
1/4 cup white sugar
5 whole cloves

Beef Prep:
1 cup all-purpose flour
2 tablespoons bacon grease

Gravy:
2 tablespoons all-purpose flour
2 tablespoons water
1 1/2 cups sour cream

Directions:
Rub the roast with salt and pepper and place in a large non-metal bowl. In a medium saucepan, combine wine, vinegar and 2 cups water and bring to a boil. Stir in garlic, onion, bay leaves, peppercorns, sugar and cloves and pour the marinade over the beef. Cover and refrigerate 12 hours or overnight.

Beef Prep - Remove the meat from the marinade and thoroughly pat dry. Dredge in 1 cup flour (may use more or less if necessary). Heat bacon grease in a Dutch oven over medium-high heat. Brown roast in drippings on all sides. Pour in half the marinade, reduce heat to low, cover and simmer until tender, 3 hours.

Gravy - Remove meat to serving platter. Increase heat to medium-high; mix 2 tablespoons flour with 2 tablespoons water and add to pan, stirring until gravy thickens. Stir in sour cream. Pour sauce over sliced meat.

What to Drink? - Zinfandel or a lager that is on the sweet side.

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Black Forest Cake

Serves: 12
Ingredients:
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk

1/2 cup kirschwasser
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained

2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.

Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.

Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.

In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.

In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

What to Drink? - Port or a good TBA (I'd take the TBA) or a good Riesling Ice Wine

1st Course - German Leek and Potato Soup
2nd Course - Sauerbraten
Dessert - Black Forest Cake

There's a whole dinner for your Sweetheart during Oktoberfest when you were at the Beer Hall! Cheers!!

Boise Saturday Farmer's Market

2009-09-26T13:54:00.002-06:00

I have been using Microsoft's Movie Maker and I really don't think it has kept pace with technology. It is very slow to make the movie after editing it and you are very limited on the available formats. I guess you get what you pay for. I found another video maker/editer called Pinnacle Studuo 12. This is my first attempt at Pinnacle, so let's see what I did. I am also putting a copy on my FaceBook account.

Cheers!

Elderberry Puff Pie

2009-09-24T12:24:00.003-06:00

Elderberry Puff Pie before baking. Look at those berries!

Elderberry Puff Pies after baking. YUM-O!

How good do those look?? Here is the recipe.

Elderberry Puff Pie

Source: Robin and Bob Young
Author Notes: Try using huckleberries or blueberries instead of the elderberries. Use your imagination.

Degree of Difficulty: Easy
Oven Temperature: 350°F
Servings: 12

Ingredients:
2½ c Elderberries, fresh
½ c Sugar
1/8 t Salt
2 T Flour
3 T Lemon juice
½ pkg Puff Pastry, cut into 12 squares
12 T Cream cheese
½ c Walnuts, broken
4 T Butter

Procedure:
1. Mix elderberries, sugar, salt and lemon juice. Sprinkle with flour and mix.

2. Using a 12 section muffin pan, or 12 - ½ cup ramekin's, place 1 square of the puff pastry in each section.

3. Place 1 T cream cheese in the bottom of each section. Fill each section about ¾ full of the elderberry mixture. Place 1 T walnuts on top then 1 tsp of butter.

4. Bake in the oven at 350°F until the pastry is golden brown and the fruit is bubbly. Let cool 10 minutes and serve warm.

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

Cheers! Do enjoy this treat!

Wapiti Meadows Sojourn Video

2009-09-23T18:05:00.001-06:00

On 17 September, Robin and I took a trip to North Central Idaho and the back country, looking for Peregrine habitat and Elk habitat. Here is a video of that trip. If you have never seen the Idaho back country, this will give you some idea of what it is like. This is Wapiti Meadows Ranch, Diana and Barry Bryant, Hosts, on Johnson Creek. An awesome place! (208) 633-3217. Getting there is half the fun. Ford the stream. Wrong road. Maybe a road. Not a road - goat trail! Closed road. Narrow road. Right road, finally. Enjoy!

Click to Play

Our trip to Wapiti Meadows on 17 September 2009

Idaho Style "Old Peoples Dinner"

2009-09-22T19:23:00.002-06:00

Yes, there really is an Idaho Style Old Peoples Dinner! Chicken? Yes, but sauteed and with an Elderberry Sauce. Potatoes? Yes, but smashed and with garlic, not whipped smooth enough to sip through a straw and smooth enough so one may, if so desired, "gum masticate" them. Gravy? Can't have smashed potatoes without gravy, and chicken gravy at that. Peas? You bet!! And just think, it's not even Sunday afternoon. But the real clincher to this dinner is the Elderberry Sauce. Sweet yet tart. Smooth yet "chunky". And fresh elderberries at that. Serve with a 2008 Dahlia Series Indian Creek Winery Pinot Gris. Here's the recipe. Enjoy!

Elderberry Sauce

5 c Elderberries, de-stamed and fresh
4 whole Cloves
1/2 c Sugar
1/2 c Plum Vodka (Koenig)

Add everything except the sugar to a 4 quart pot. Heat the berries over a low flame until the juices begin to run. Add the sugar and cook the combination until the liquid boils and the crystals dissolve. Use an immersible blender (Motor Boat) and lightly break the berries up - you want some texture. Pour the hot mixture into hot, sterilized jars and let seal. Enjoy with pork, chicken or turkey. Cheers!

Sunset In Boise

2009-09-14T20:58:00.000-06:00

Now I know why I stay in Idaho

Lamb wit Currant Mint Sauce

2009-09-14T12:52:00.000-06:00

WE Like lamb - almost any way you prepare it. Thanks to Afrimoo (Caroline on www.wildearth.tv), we received this recipe. I have left the Metric measurements on for those who use that system and have only adjusted it slightly.

Lamb with Currant Mint Sauce

Ingredients:
1/4 cup (50 mL) red wine vinegar
3 tbsp (50 mL) extra-virgin olive oil
1 T Lemon juice
3 cloves garlic, minced
2 tbsp (15 mL) chopped fresh rosemary (or 1 T thyme) (or 1 tsp/5 mL dried)
1 butterflied boneless leg of lamb (about 3 lb/1.5 kg)
1/2 tsp (2 mL) each salt and pepper

Red Currant Mint Sauce:
1/2 cup (125 mL) red currant jelly
1/3 cup (75 mL) chopped packed fresh mint leaves
2 tbsp (25 mL) port wine (optional)
2 tbsp (25 mL) red wine vinegar
Pinch each sea salt and fresh cracked pepper

Procedure:
In large glass bowl, combine vinegar, oil, lemon juice, garlic and rosemary, or thyme; add lamb, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours. Or freeze in freezer bag for up to 2 weeks; thaw in refrigerator.)

Red Currant Mint Sauce:
In food processor, blend jelly, mint, port (if using), vinegar, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 3 days; let stand at room temperature for 30 minutes before serving.)

Remove lamb from marinade, discarding any excess; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until meat thermometer registers 145°C (63°C) for medium-rare, 25 to 35 minutes, or until desired doneness.

Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing thinly across the grain. Serve with sauce.

And this really looks good!!! I have not tried it, but will soon. If anyone tries this, please let u know what you thing. I suppose too, that you could use some Lamb Shanks instead of the Butterflied Leg of Lamb. Just some thoughts.

Idaho Salmon and Steelhead Days

2009-09-10T20:34:00.000-06:00

OK, so really, it's not all wine and wine parties. Idaho is so lucky - we have Salmon! Fresh, wonderful, succulent salmon. Twice a year in the Boise area, there is a salmon feast: One in Meridian to support the Burn-Out Fund and then this one to help with the costs of the MK Nature Center. A beautiful natural center in the middle of Boise. Well, you be the judge. Look at these photos. And don't be afraid to go full screen at the prompt.

Make a Smilebox slideshow

See what you missed? Good salmon! Cheers!

Mango Dessert Recipe

2009-09-09T09:43:00.000-06:00

Rudy's: A Cooks Paradies not only has interesting trivia and kitchen supplies, they also have some very interesting Recipes of the Week. Here is one.

Mango Matrimony De Luxe
by Levi Root of Britain’s “Caribbean Foods Made Easy”

Ingredients
1 ripe mango, peeled, stone removed, flesh chopped
2 kiwi fruit, peeled, cut into quarters, cores removed, flesh finely sliced
2 ripe passionfruit, pulp and seeds
1 large piece preserved ginger (from a jar), finely chopped
1½ tbsp ginger syrup (from the jar of preserved ginger)
½ lime, juice only
double cream or ice cream, to serve

Method
1. Mix the chopped mango, sliced kiwi and passion fruit pulp and seeds together in a large serving bowl.
2. Sprinkle over the chopped stem ginger and mix well.
3. Drizzle over the ginger syrup and squeeze over the lime juice. Mix carefully until the fruit is coated in the ginger and lime juice.
4. To serve, spoon the matrimony de luxe into four shallow serving bowls. Drizzle over double cream or add a scoop of ice cream.

If you like dessert or mango, you just gotta try this one. It sounds soooo refreshing! Do you want more recipes like this? Look at Rudy's: Cooks Paradise. Cheers!

Buffelshoek Trust

2009-08-28T10:58:00.001-06:00

Buffelshoek Trust

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Bistro Jeanty Tomato Soup

2009-08-26T15:05:00.003-06:00

Now this is almost as good as Tom's Cove Clam Chowder! You say you have far to many tomatoes in your garden? You say you don't know what to do with about 2 1/2 pounds? Well, try this tomato soup. It is awesome!!

Bistro Jeanty Tomato Soup
Bistro Jeanty is a French restaurant.
6510 Washington Street, Yountville, CA 94599
(707) 944-0103

This is a published recipe from their web site, Bistro Jeanty

Ingredients:
· 2 1/2 lb. tomatoes - ripe, cored and quartered
· 1/2 cup butter - unsalted
· 1/2 lb. yellow onions - sliced
· 6 ea. garlic cloves
· 1/4 cup tomato paste
· 1 ea. bay leaf
· 1/2 tbl. whole black peppercorns
· 1 tsp. dried thyme
· 1 cup water (use only if tomatoes are not ripe and juicy)
· 4 cups heavy cream
· 1-2 tbl. butter
· salt - to taste
· 1/2 tsp. ground white pepper
· 1 lb. puff pastry - defrosted if frozen
· 1 ea. egg - beaten with 1 tbl. water

Directions:
1. Melt the 1/2 cup butter in a large stockpot over medium-low heat. Add the onions, cover and cook for about 5 minutes. Do not let the onions color. Add the tomatoes, garlic, tomato paste, bay leaf, peppercorns, thyme and water if needed. Simmer over low heat for 30-40 minutes, until the tomatoes and onions are very soft. Puree in a blender (working in batches) or use a hand-held immersion blender; strain. Return the soup to the pot. Add the cream, salt, white pepper and the remaining 1-2 tbl. of butter to taste. Bring soup back to boil.

2. Let the soup cool for 2 hours or overnight (in the refrigerator).

3. Divide among six 8-ounce soup cups or bowls. Roll out the puff pastry to 1/4 inch. Cut 6 rounds slightly larger than your cups or bowls. Paint the dough with the egg wash and turn the circles egg-wash side down over the tops of the cups, pulling lightly on the sides to make the dough tight like a drum.

4. Preheat the oven to 450 degrees F.

5. Lightly paint the top of the dough rounds with egg wash without pushing the dough down. Bake for 10-15 minutes, until the dough is golden brown. Do not open the oven door in the first few minutes or the dough will fall.

6. Serve immediately.

Makes 6 servings.

Ah, no one said it was healthy. Just said it is awesomely good! Cheers! Here is an Instructional Video or a How-To Video on making the soup. Enjoy!

Market Fresh Dinner

2009-08-23T17:38:00.000-06:00

The summer in Boise is just sooooo delicious! The Saturday Market is the most popular, but there also a Thursday Market in Boise. Other towns around Boise also have their market where one can pick up some really good and fresh vegetables and other products: Meridian, Nampa, Kuna to name a few. It's important that we support these "local markets" - Think Local - Buy Local.

Dinner with some of the Market products -

Fresh Orange Beet and Cantaloupe Salad

Grilled Tomato with Basil and Parmesan Cheese

Grilled Squash

Grilled Salmon

Fun to make, fun to look at with all the colors and definitely fun to eat.

The next generation

2009-08-17T07:27:00.003-06:00

I am happy to announce we have a new generation in the Young family. Baby Henry Dimas Portillo was born August 13, 2009 at 5:13AM to Jessica Elizabeth Miller Portillo (great granddaughter of Milton G. Young also know as grandpa-great and Elizabeth W. Young - grandma-great) and husband Tony.

If I can figure out how to post a picture, I will!

Beth- (also known as Nana B)

Boise Beer Fest, August 2009

2009-08-08T23:54:00.001-06:00

Well really, it does have something to do with food! Beer does have grain in it. And vegetables. And it is cooked. And it is persevered. I guess that makes it a "one pot meal". So, this afternoon, Mac calls me and asks, "Do you want to go to the Beer Festival at Ann Morrison Park this afternoon?" Who am I to turn down a crafted beer. But, I had to explain to him that I had an Apple Honey Challah to bake - pictured here - and that I probably could not go before early afternoon. He said that was Ok. I had to hurry to get the second and third rises done; the bread baked and cooled and coated with a honey/butter mixture. (I never said it was low calorie) OK, I made it! The bread was complete and 8 minutes before I was to meet him, I was on the way. I should have taken some with me ... it would have gone quite well with some of the beers, and there were a lot of them. Here are some photos. Enjoy!

Cheers!

Apple Honey Challah

2009-08-08T11:17:00.001-06:00

From Martha Stewart Living, September 2009, page 176, we get an awesome challah, the Jewish celebration bread! This is not extremely hard to do, let's just say moderately difficult. But it does take time. You might want to look at Apple Honey Challah for the slightly modified recipe. In the article, we learn that, "Apples and honey, Rosh Hashanah's symbols of a sweet new year, are perfect additions to a loaf of challah." I have made several challah's before, but not one with apples in it. I am using Pink Lady's - that's what I have - but the recipe calls for "... tart green apples, preferably Granny Smith ...". The sweetness of the Pink Lady and the red blush should be an interesting colorful streak of red.

Be adventuresome and try this bread. It is a real treat for the family and definitely a celebration bread. If anyone wants to comment on this bread and the tradition(s) behind it, please do. Can you add anything about the tradition of challah? I'd love to hear it. Cheers!

Mango Peach Reduction

2009-08-07T10:50:00.001-06:00

Mango Peach Reduction

If you look at the previous post - or at the photo to the left - , you will see that I made Robin Scallops with a Mango Peach Reduction. This is not difficult to make and the recipe can be found at Click Here. We had it with seafood, but try it with anything that may need or call for a fruity and naturally sweet sauce. You can probably use any herb you want, but we like tarragon with most seafoods and with pork. But use your imagination. Have fun with this recipe and get inventive with it. If you come up with anything, please let us know. Cheers!!

Robin's First Dinner

2009-08-06T18:41:00.000-06:00

Robin's First Real Dinner after her surgery, was fun to make. No Chef Boy-R-D here! Starting at the top - Sliced Tomato with Basil, Rice and Peas and then Braised Scallops in a Mango-Peach Reduction. And to help smooth it out, homemade Sourdough Bread. I think better than Denny's. Cheers!

Bacon Fest, Nampa, Idaho

2009-08-01T18:56:00.004-06:00

I know, we have too much time on our hands!!

Yup! There really is a Bacon Fest! This one was held at Brick 29 in Nampa, Idaho. (If you have never eaten here, absolutely don't miss it!!) But this was a special event and I think sponsored by Vande Rose Farms, Iowa Duroc Heritage Breed Pork. You can reach them, and order products, from their website, Vande Rose Farms. Bacon, bacon, bacon! A bacon lovers event. You can try bacon any way you can think of it.

Eggs and Bacon on Bread Triangles
Bacon Stuffed Mushrooms
Bacon Dip
Bacon Wrapped Mushrooms
Bacon Wrapped Jalapeno
Bread stuffed with Swiss Cheese and Wrapped in Bacon
Bacon, Lettuce, Tomato Sandwiches (BLT)
Chocolate Covered Bacon

And then there is Bakon Vodka. Yup! You have not read it wrong ... Bakon Vodka. This vodka is from New West Spirits. The original spelling of bacon came from the "... Old German (bakkon) and Old French (bako). "Bacon" or "bacoun" first appeared in the English language around the twelfth century, initially to describe pork in general". (2009 Lauer, pg 20) So, what do you do with Bakon Vodka besides mix it with eggs and then scramble them? Try one of these:

1. Bakon Apple Martini
(Apple, Bakon and Rum)
2. Luau Martini
(Bakon, Pineapple and Butterscotch)
3. Irish Boar Martini
(Bakon, Kahlua, Baileys, Hazelnut and a splash of Cream)
4. Bakon Mary
(Killer Bloody Mary with Bakon)
5. Pemican Martini
(Bakon and Huckleberry Vodka. Robin came up with this one!)

It was nice to meet Heather Lauer author of Bacon: A Love Story and to have her sign her book. And there are some really nice looking recipes in the book like Bacon Frittata, page 116, and Hana Beach Breakfast Sandwich, page 118. But the book is not all recipes. There is really some delightful discussions of bacon folklore. And some lyrics from Bacon Love Songs, like in chapter 5, page 88. "A little bit of bacon, A little bit of life." Or, "Beer and bacon waitin' for my friends, They ain't comin' over, but I'm not stayin sober." But I know, you're waiting for a recipe. Well try this and it too, is a song lyric. "Bacon, lettuce and tomato ... Try it with some Mayo ... Fry it up, put the oil in a cup. Bacon." And, as Ms Lauer states in the header of her first chapter in Bacon: A Love Story, let us not forget that "On the eigth day, God created bacon." Hmmmm. Now where is the corn?

I know. Waaaay too much fun! But then good food, good drink and warm friends make it that way. Cheers all! (Oh. I almost forgot. I do have some photos coming after a while. My camera is in the shop - too many falcon photos - so one of the waiters at Brick 29 who was taking photos said he would send some.)