On 30 May at about 11:00am, Robin and I rode our bikes downtown to see the falcons. Even if I do say so myself, these are some awesome in-flight photos. The very last one, the male was almost out of sight. Be sure to follow the flight and the change in color. The higher he goes, the "whiter" he'll look at this sun angle. And be sure to view these in full screen - it'll make a difference. Enjoy!
Saturday, May 30, 2009
Friday, May 29, 2009
Boise Falcons 2009
Here is the Boise Falcon Hack Box. 14 stories up and 1 block south of where I took the photo. 3 chicks have hatched and one egg did not mature - probably not fertilized.
You can see "Mama" standing guard over her chicks. She has just finished feeding them.
The tercel - male - is probably out hunting. I did not see him flying around downtown. Look in the Sidebar and you will find a direct link to a 24-7 Falcon Cam. Lots of fun watching the process from egg to flight.
And to give you some sense of location in Boise where you can sit - there are benches - and watch - bring your own binoculars - I am sitting just North of the Idanha Hotel.
If I look straight ahead, I see the Simplot/Quest Building. The reflections are looking at the North side of Main Street at 10th.
So go to downtown Boise, pick out a park bench, keep the economy flowing by purchasing a "To Go" meal from one of our delightful restaurants, take a camera and watch the birds. Best times are late afternoon and early morning.
Monday, May 18, 2009
Wine and Food
On Sunday, 17 May, Robin and I went to what may be the last Gamekeeper Restaurant and Lounge wine dinner. They are going out of business. (I think Denny's is still open!) Chef Mark Owsley and Ste Chapelle Winery winemaker Chuck Devlin did a superb job of matching the wines with the dinner. But then, Chef Mark Owsley did a fantastic job in preparing the outstanding meal. Here is what we had. All wines were Ste Chapelle.
Opener
Southern Pork Lyonnaise
Tenderloin of Pork lightly spiced then seared. Presented on a Gorgonzola Polenta Cake with Black Bean Salsa. Topped with a Caramelized Onion Sauce with Crispy Onion
Be sure to view these photos. Cheers!
Opener
Southern Pork Lyonnaise
Tenderloin of Pork lightly spiced then seared. Presented on a Gorgonzola Polenta Cake with Black Bean Salsa. Topped with a Caramelized Onion Sauce with Crispy Onion
Wine: 2007 Merlot
Soup
Tortilla Soup with Langoustines
Traditional Tortilla Soup with Langoustines garnished with Tortilla Strips, Scallions and Aged Cheddar
Wine: 2006 Cabernet Sauvignon
Salad
Pasta Salad Neptune
Tri-Colored Cavatuppi Pasta blended with Snow Crab and Pesto Dressing. Presented on a bed of Fresh Spinach
Wine: 2007 Dry Riesling
Intermezzo
Watermelon Sorbet
Main Entree
Key Lime Salmon
Fresh Atlantic Salmon flame broiled to perfection. Laced with a Zesty Lime Cream. Served with pureed Great Northern Beans with Mexican Spices and a Stuffed Tomato stuffed with spinach, bread crumbs in marinara and two cheeses.
Wine: 2007 Sauvignon Blanc
Dessert
Mudd Pie
(Sorry no photo - It was gone before I could get the photo)
Classic Mudd Pie layered with Coffee Ice Cream, Chocolate Mocha Ice Cream and Fudge Brownies. Served with a Port Chocolate and Caramel Sauce.
Wine: 2004 Sauvignon Blanc Ice Wine
Be sure to view these photos. Cheers!
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Monday, May 4, 2009
Interesting Food Trivia
I really don't know where they come up with these, but I will say that I do believe that they are legit!
This Week in the History of Food & Drink:
May 4, 1494: Columbus landed at Jamaica and met the Arawak Indians. The Arawak used Jamaican pimento (allspice) to season and smoke meat (usually pigs), the foundation upon which Jamaican Jerk developed.
May 5: Cinco de Mayo!!
May 6:.National Crepe Suzette Day
May 7,1660: Isaack B. Fubine of The Hague, Netherlands, received a patent for macaroni.
May 8, 1842: Emil Christian Hansen was born. He was a Danish botanist who developed new methods to culture yeast. He revolutionized the beer industry, and proved that there are different species of yeast. He refused to patent the method, but instead made it available for free to other brewers.
May 9, 1785: The beer-pump handle was patented by Joseph Bramah.
May 10: National Shrimp Day!
For more information about Rudy’s, visit us online at www.cooksparadise.com
Bon Appetit,
So much information .... So little time! Cheers!
This Week in the History of Food & Drink:
May 4, 1494: Columbus landed at Jamaica and met the Arawak Indians. The Arawak used Jamaican pimento (allspice) to season and smoke meat (usually pigs), the foundation upon which Jamaican Jerk developed.
May 5: Cinco de Mayo!!
May 6:.National Crepe Suzette Day
May 7,1660: Isaack B. Fubine of The Hague, Netherlands, received a patent for macaroni.
May 8, 1842: Emil Christian Hansen was born. He was a Danish botanist who developed new methods to culture yeast. He revolutionized the beer industry, and proved that there are different species of yeast. He refused to patent the method, but instead made it available for free to other brewers.
May 9, 1785: The beer-pump handle was patented by Joseph Bramah.
May 10: National Shrimp Day!
For more information about Rudy’s, visit us online at www.cooksparadise.com
Bon Appetit,
So much information .... So little time! Cheers!
Monday, April 27, 2009
Faster Horses, Slower Women and More Beer!
Well, after 21 days in the fermentor, it's time to bottle the Highland Heavy Ale. About 4 cases were produced and, in the bottling process, one must always sample the fruits of ones labors! Not too bad for being NA (Non Aged compared to NV - Non Vintage). Somewhere around Memorial Day BBQ it should be really good!
The bottling is so very High-Tech! A 5-Gallon container, about 4 feet of food grade plastic tube and a valve and you have it! Then, of course, one must have the appropriate sized bottle - other than a 1 Liter bottle - like 16 oz bottles and caps and a bottle capper. And, Oh Yes, the 1 liter bottles must also go to Jerri and Roger and Gail and Robert. The other 95 bottles I'm going to share with Mac, Guy and Mairi, Geno and Debra, Tammy and Mike - if they want any - and Robin and "Buddy" (Yea, that'll work!)
Now what I must work on is the Labeling Machine. Sometimes the labels don't go on straight. Need to sample the ale again! I think I will save some for Robert Burns' Birthday next January. OK, Mairi? It will be good by then with Haggis.I do think that by Memorial Day it should be time to open the case and start the BBQ or the Smoker and have a party! You say you don't like Ale? We might find a good Zin or Cab or Syrah downstairs to go with the grilling. What, you say you don't like wine? McDonald's is about 4 blocks from here. Have a good time!
Until we open a bottle, Cheers!
Sunday, April 26, 2009
San Francisco Sourdough French Bread
Here is a great recipe for San Francisco Sourdough French Bread. Actually, the starter is a modified Friendship Bread starter. The starter looks sweet, but it really is not over-powering and obnoxious, as in Southern Sweet Tea.
1½ c warm Water
1 c Sourdough Starter (Recipe below)
4 c Bread Flour
3 t Sugar
1½ t Sea Salt
2 to 2½ more cups of Bread Flour
½ to 1 t Baking Soda
Combine water, starter, 4 cups flour, sugar and salt in a glass bowl. Mix well, cover lightly with a towel folded into several thicknesses, and let stand at room temperature for approximately 18 to 24 hours or until the dough has doubled in size.
Mix 1 cup of the remaining flour with ½ teaspoon of the baking soda and stir this into the risen dough until it is very stiff. Turn the dough out onto a floured board and knead approximately 1 more cup of flour and a little more baking soda into it. Knead it for 5 to 10 minutes or until the dough is smooth. Shape into 2 long loaves or 1 large round loaf, place on a lightly greased baking sheet, cover, and let stand in a warm place for 3 to 4 hours or until almost doubled in size. You may wish to sprinkle cornmeal on the greased baking sheet or line it with kitchen parchment before placing the bread on it. Heat oven to 400 degrees F.
To make a wash, bring 1 teaspoon cornstarch and 1/3 cup water to a boil in a small pan over low heat. Stir until it becomes thick and clear. Brush each loaf with it. OR brush a little water on top of the loaves and make a few diagonal slits across the top with a sharp knife. For a crustier bread, place a shallow pan of water in the bottom of the oven. Bake for approximately 30 minutes or until the crust is a medium dark brown - 190°F.
Sourdough Starter
1 c All-Purpose Flour
1 c Whole Milk
1 T Active Dry Yeast
1 c Sugar
Bring the milk to room temperature. Add the sugar and yeast and dissolve. Let bloom.
Mix Starter Ingredients in a non-metalic bowl and let stand at room temperature – undisturbed – for 24 – 36 hours.
Next Day – Add
1 c All-Purpose Flour
1 c Sugar
1 c Whole Milk or Buttermilk
Place in a non-reactive bowl and mix thoroughly. Cover and let set at room temperature for 7 days before using.
There you have it. Yes, it does take a little time for the starter, but if you keep replenishing it, it will keep for a very long time - Robin and I did have some, reportedly, from the Lewis and Clarke expedition. But try this bread and let us know how it came out for you. We think it's pretty good. Here is a Direct Link to the recipe. Cheers!
San Francisco Sourdough French Bread
1½ c warm Water
1 c Sourdough Starter (Recipe below)
4 c Bread Flour
3 t Sugar
1½ t Sea Salt
2 to 2½ more cups of Bread Flour
½ to 1 t Baking Soda
Combine water, starter, 4 cups flour, sugar and salt in a glass bowl. Mix well, cover lightly with a towel folded into several thicknesses, and let stand at room temperature for approximately 18 to 24 hours or until the dough has doubled in size.
Mix 1 cup of the remaining flour with ½ teaspoon of the baking soda and stir this into the risen dough until it is very stiff. Turn the dough out onto a floured board and knead approximately 1 more cup of flour and a little more baking soda into it. Knead it for 5 to 10 minutes or until the dough is smooth. Shape into 2 long loaves or 1 large round loaf, place on a lightly greased baking sheet, cover, and let stand in a warm place for 3 to 4 hours or until almost doubled in size. You may wish to sprinkle cornmeal on the greased baking sheet or line it with kitchen parchment before placing the bread on it. Heat oven to 400 degrees F.
To make a wash, bring 1 teaspoon cornstarch and 1/3 cup water to a boil in a small pan over low heat. Stir until it becomes thick and clear. Brush each loaf with it. OR brush a little water on top of the loaves and make a few diagonal slits across the top with a sharp knife. For a crustier bread, place a shallow pan of water in the bottom of the oven. Bake for approximately 30 minutes or until the crust is a medium dark brown - 190°F.
Sourdough Starter
1 c All-Purpose Flour
1 c Whole Milk
1 T Active Dry Yeast
1 c Sugar
Bring the milk to room temperature. Add the sugar and yeast and dissolve. Let bloom.
Mix Starter Ingredients in a non-metalic bowl and let stand at room temperature – undisturbed – for 24 – 36 hours.
Next Day – Add
1 c All-Purpose Flour
1 c Sugar
1 c Whole Milk or Buttermilk
Place in a non-reactive bowl and mix thoroughly. Cover and let set at room temperature for 7 days before using.
There you have it. Yes, it does take a little time for the starter, but if you keep replenishing it, it will keep for a very long time - Robin and I did have some, reportedly, from the Lewis and Clarke expedition. But try this bread and let us know how it came out for you. We think it's pretty good. Here is a Direct Link to the recipe. Cheers!
Friday, April 24, 2009
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!
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!
Wednesday, April 22, 2009
Pork or Beef Marinade
So you say it has been 80 degrees for the past 3 days? And your BBQ looks lonesome? And the smoker is empty? Then, I say, "Time to fire 'em up!". But you don't have, or need another, good marinade. Well, here is one I have used with Rib-Eye. A hard copy is here: Mixed-Up Wine Marinade. But, to give you an idea, here is the recipe:
2 2/3 c Red Wine
2 2/3 c Red Wine Vinegar
2/3 c Olive Oil
1 1/2 T Rosemary, dried
6 med Garlic cloves
1. Chop the garlic fine.
2. Combine all ingredients in a sealed container. Use a submersible mixer to
combine all ingredients. Place in the refrigerator for 8 hours or more.
3. Place the Boston Butt or Brisket into a large non-reactive container.
(You should use a jacquard on the meat) Cover the meat with the marinade and
refrigerate for 8 to 16 hours, turning as necessary.
4. Remove the roast(s) from the refrigerator and allow to come up to room
temperature.
5. In the mean time, prepare the smoker to 240° F using Alder or Mesquite.
6. Remove the meat from the container, reserving the marinade for basting,
and place in smoker. Slow cook until the center of the roast(s) reaches
160°F. Baste as necessary to maintain moisture. Remove from the smoker and
let rest for 30 minutes before slicing or pulling the meat.
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1816
Calories From Fat: 1231
Total Fat: 144g
Cholesterol: 0mg
Sodium: 42.2mg
Potassium: 1346.3mg
Carbohydrates: 48.5g
Fiber: 0g
Sugar: 0g
Protein: 1.3g
Cooking Tip: Just a note - You want to slooooow cook these roasts. If 240°F
seems to be cooking too fast, reduce the temperature. It should take about 8
hours to cook.
This is not a hard recipe, but it is a good one! I asked Robin today is she wanted a Brisket or Pulled Pork sometime in the near future and if she wanted to go and pick something out at our local distributor: YES!
Mixed-Up Wine Marinade
2 2/3 c Red Wine
2 2/3 c Red Wine Vinegar
2/3 c Olive Oil
1 1/2 T Rosemary, dried
6 med Garlic cloves
1. Chop the garlic fine.
2. Combine all ingredients in a sealed container. Use a submersible mixer to
combine all ingredients. Place in the refrigerator for 8 hours or more.
3. Place the Boston Butt or Brisket into a large non-reactive container.
(You should use a jacquard on the meat) Cover the meat with the marinade and
refrigerate for 8 to 16 hours, turning as necessary.
4. Remove the roast(s) from the refrigerator and allow to come up to room
temperature.
5. In the mean time, prepare the smoker to 240° F using Alder or Mesquite.
6. Remove the meat from the container, reserving the marinade for basting,
and place in smoker. Slow cook until the center of the roast(s) reaches
160°F. Baste as necessary to maintain moisture. Remove from the smoker and
let rest for 30 minutes before slicing or pulling the meat.
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1816
Calories From Fat: 1231
Total Fat: 144g
Cholesterol: 0mg
Sodium: 42.2mg
Potassium: 1346.3mg
Carbohydrates: 48.5g
Fiber: 0g
Sugar: 0g
Protein: 1.3g
Cooking Tip: Just a note - You want to slooooow cook these roasts. If 240°F
seems to be cooking too fast, reduce the temperature. It should take about 8
hours to cook.
This is not a hard recipe, but it is a good one! I asked Robin today is she wanted a Brisket or Pulled Pork sometime in the near future and if she wanted to go and pick something out at our local distributor: YES!
Wednesday, April 15, 2009
Idaho Spring Snow!
Well .... That's Idaho! What's Idaho? Maybe snow on April 15th. Maybe 4" of snow on April 15th. Maybe if you wait for 5 minutes, the weather will change. Nooo! That won't happen. Wanna bet? This is Wednesday ..... by Saturday temperatures in the low to mid 70's for the next 7 days! Yes, that really is snow in the photo. It's taken just 8 miles west of Twin Falls.
No, this is not Twin Falls, although, there really is a Twin Falls. The falls pictured here are Shoshone Falls. They are higher than Niagara Falls, but they don't always flow. Idaho Power has opened the river to release the water and the spring melt. (As Bill Cosby said, "Yea. Right!") 
I had to go to Twin today, to have the car serviced - we have 1 year free of service. About 30 miles west (towards Boise) I ran into snow - heavy snow! When I got to Twin, there were 4" on the ground. So the Shoshone Falls are always a good side trip, especially with snow on them. That's a loooong way down through that hole in the cliff! I don't think I should get much closer to the edge - No rope!
Anthropological data states that before Idaho Power got control of the river and closed it down to a trickle during the summer, the salmon came all the way up to the falls. Not being able to get above the falls, the salmon were easy prey for the Native Americans and later for the Oregon Trail immigrants. Interesting since, as I said, we don't normally see the salmon any more this far up the river. It was a good trip to see the falls, very different with the subdued light on them than when the sun is full on them. I told Robin that from the freeway, about 10 miles north, you can see the "mist plume" rising. You can not see the falls, just the mist. I've never seen the mist like that.
Sunday, April 12, 2009
Easter Dinner 2009 - The Main Event
No, it was not a boxing match. It was fun and exciting. We do understand, but Mac was a little late. But we are glad he could make it. The dinner was awesome and met expectations. The Lamb was slooooow cooked, the Asparagus was adente and the Dried Corn was just what it should be. But the Dessert! What can I say. Robin did a superb job with her Raspberry, Angle Food Cake, Whipped Cream treat! Watch the slides and you'll see it. A 2001 Hopler Trockenbeerenauslese (TBA) went extremely well with Robin's dessert. Buy a case of this wine and enjoy it for breakfast - it's that fruity! And, Oh!, the wines!!! The 1988 Indian Creek Pinot Noir took the show!!! Great fruit forward and low tannins paired well with the lamb and asparagus. The 2007 Bedrock Winery Pinot Noir has got to cellar for a while. Right now, it is a hot wine and heavy in tannins. But even at that, it went well with the lamb and the asparagus. Let this one age and do buy some! Good job, Morgan!
Cheers! Enjoy Spring.
Cheers! Enjoy Spring.
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