Halloween Eve!

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!!!

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

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!

Mango Peach Reduction

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

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!

Two Classic Sauces

Let's see .... The kitchen remodel is done, the concrete is poured, the IWC is over (except for medal deliveries). What to do? Jerri Nelson (Idaho Hotel, Silver City, ID) asked me a while ago for a wine reduction sauce. Here are two of them and they are slightly different from each other, but will both work well with pork tenderloin or center cut chops or with beef. If you do not have The Sauce Bible: Guide to the Saucier's Craft, help the economy and purchase it. Amazon (dot) com is an excellent source. The Sauce Bible: Guide to the Saucier's Craft, David Paul Larousse, 1993. ISBN: 13: 978-0-471-57228-2.




Wine Merchant Butter (Beurre Marchand de Vin)

1 Shallot, minced
1 T Parsley, Minced
1 c dry Red Wine
½ lbs Butter, unsalted and soft
1 c Beef Stock
pinch White Pepper

1. Simmer the shallot and wine until reduced by half. Add the stock and continue to reduce until 2 Tablespoons of liquid remain.
2. Whip the reduction along with the remaining ingredients until thoroughly blended.
3. Wrap the butter and store in a refrigerator.

Marchand de Vin indicates a dish seasoned with red wine and shallot reduction. Any grilled or broiled meat can be garnished with this rich butter.


Mango-Port Sauce

1 ripe Mango
2 c Heavy Cream
1 Shallot, Minced
4 T Unsalted Butter, ¼ inch chunks
½ c Port Wine
Salt and Pepper to taste
¼ t Sugar

1. Peel, pit and purée the mango in a food processor.
2. Simmer the shallot and port wine until about 2 Tablespoons remain. Add the mango purée and sugar and continue cooking until the sugar is dissolved.
3. Add the cream and blend well, and simmer until reduced by one-third or until the sauce reaches the desired thickness.
4. Add the butter and blend continuously, until fully incorporated. Season with salt and pepper. Set aside in a warm place until ready to use.

Hint: When making butter based sauces and reducing with wine, Do Not exceed 130ºF to guard against the sauce breaking. Mango-Port Sauce is good with any grilled or broiled beef or pork, especially a tenderloin or Rib-Eye.

If you would like hard copies from the web, here are the links:
1. Wine Merchant Butter (Beurre Marchand de Vin)
2. Mango-Port Sauce

Good Luck with the sauces and Cheers!