Easter Dinner At Our House

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.

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!

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!

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

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

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

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

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

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

(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

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

Happy Mother's Day!

Yummy eating later

From this weekend - Flounder and Blues caught.

Cinco de Mayo - Barbacoa Beef Cheek Tacos

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

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

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

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

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

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!

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!