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.
------------------------------

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.

------------------------------
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.

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!

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

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.

----------

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
----------

Chicken Pot Pie

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





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





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

Chicken Pot Pie

Author: Bob and Robin Young

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

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

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

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

09 March 2010 - Boise Peregrine Falcons!

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









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

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

07 March - Boise Downtown Falcons

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
















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

Enjoy the photos!!

Ahi Sushi Bar, Eagle, Idaho

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!

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

First Grilling For 2010

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!

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.
.

Valentine's Dinner 2010

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

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.

Too Beautiful For Words

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

Idaho Trout Dinner

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!

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

Short Day Trip

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

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





Nope! Heads up Virginia Tech!

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