After putting together 13 lbs of cabbage for Sauerkraut, from the Boise Farmers Market – shredding, salting, herbing, packing in the Harsch Fermenting Crock – I heard a faint voice asking, “What’s for dinner?” It was 4:15pm. Where did the time go? So we discussed salmon and fennel. Good start. I’ll come up with the rest. Here was our dinner and it was yummy.
Jacques Pépin, one of the world’s most famous and skilled Chef’s, celebrates his 80th birthday. Here is some information about him from Wikipedia.
Jacques Pépin (born December 18, 1935) is an internationally recognized French chef, television personality, and author working in the United States. Since the late 1980s, he has appeared on French and American television and written an array of cookbooks that have become best sellers. In addition to the Daytime Emmy Award won with Julia Child, Pépin has received two of the French government’s highest honors: He is a Chevalier de L’Ordre des Arts et des Lettres (1997) and a Chevalier de L’Ordre du Mérite Agricole (1992). In October 2004, he received France’s ultimate civilian recognition, the Légion d’honneur.
On May 13, 2010, Pépin, along with other chefs from The French Culinary Institute (known as The International Culinary Center), Alain Sailhac, Jacques Torres and André Soltner, prepared a $30,000-per-couple dinner for President Barack Obama’s fund-raiser for the Democratic Congressional Campaign Committee at Manhattan’s St. Regis Hotel.
On February 5, 2010, during the christening of MS Marina, Pépin was named an honorary commodore of the Oceania Cruises fleet, for which he serves as Executive Culinary Director.
He received an honorary Doctor of Humane Letters degree from Boston University on May 22, 2011. In October 2011, Pépin was the recipient of the first-ever tribute dinner at the New York Food and Wine Festival. Cooking for Pépin at the event, hosted by Martha Stewart, were some of America’s best-known French chefs including Alain Ducasse, Daniel Boulud, and others.
James Beard Foundation Lifetime Achievement Award
James Beard Foundation, Who’s Who of Food and Beverage in America
Chevalier de L’Ordre du Mérite Agricole
Chevalier de L’Ordre des Arts et des Lettres
Daytime Emmy, Julia and Jacques Cooking at Home
James Beard Foundation’s Cookbook Hall of Fame, La Technique
James Beard Foundation’s Cookbook Hall of Fame, La Méthode
James Beard Foundation Award for Best National TV Cooking Show, Jacques Pépin’s Kitchen: Encore with Claudine
James Beard Foundation Award for Best National Cooking Segment, Jacques Pépin’s Kitchen: Cooking with Claudine
James Beard Foundation Outstanding Culinary Video, Today’s Gourmet
Co-founder of the American Institute of Wine and Food
Such a good meal combination. No! Not all at once but over three days. The recipe for the chicken wings and the stir fry are listed permanently in the recipe file. The link to that file is at the top of this page. But for now, here is the link to the Shrimp, Scallop and Pineapple Stir Fry recipe and the recipe for the Robin’s Chicken Wings, that would be great at a Tailgate Party! Here is some information about chanterelle mushrooms –
Cantharellus cibarius, commonly known as the chanterelle, golden chanterelle or girolle, is a fungus. It is probably the best known species of the genus Cantharellus, if not the entire family of Cantharellaceae. It is orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. It emits a fruity aroma, reminiscent of apricots and a mildly peppery taste (hence its German name, Pfifferling) and is considered an excellent edible mushroom. Though records of chanterelles being eaten date back to the 16th century, they first gained widespread recognition as a culinary delicacy with the spreading influence of French cuisine in the 18th century, where they began appearing in palace kitchens. For many years, they remained notable for being served at the tables of nobility. Nowadays, the usage of chanterelles in the kitchen is common throughout Europe and North America. In 1836, the Swedish mycologist Elias Fries considered the chanterelle “as one of the most important and best edible mushrooms.”
Chanterelles as a group are generally described as being rich in flavor, with a distinctive taste and aroma difficult to characterize. Some species have a fruity odor, others a more woody, earthy fragrance, and still others can even be considered spicy. The golden chanterelle is perhaps the most sought-after and flavorful chanterelle, and many chefs consider it on the same short list of gourmet fungi as truffles and morels. It therefore tends to command a high price in both restaurants and specialty stores.
There are many ways to cook chanterelles. Most of the flavorful compounds in chanterelles are fat-soluble, making them good mushrooms to sauté in butter, oil or cream. They also contain smaller amounts of water- and alcohol-soluble flavorings, which lend the mushrooms well to recipes involving wine or other cooking alcohols. Many popular methods of cooking chanterelles include them in sautés, soufflés, cream sauces, and soups. They are not typically eaten raw, as their rich and complex flavor is best released when cooked.
Next meal, wonderful Seafood Stir Fry. Look at this!
And finally, awesome tailgate fare with these chicken wings. (Recipe above) Don’t bypass marinating the wings for the 2 hours or so. Enjoy!
September 17th will always be a special day – It is Robin’s Birthday. This year we celebrated the 43rd anniversary of her 29th birthday at Alavita, a good Italian restaurant. Actually a solid 4-Star Italian restaurant. On their webpage, they say, “ALAVITA is all about fresh pasta and local ingredients—from Agnolotti to Tortellini to Garganelli, Linguini to Pappardelle—created freshly every day. A restaurant whose name means “to life,” (Well actually two words– ‘alla’ ‘vita’ –that we put together to create one) ÀLAVITA is a great place for celebrating life with good friends and family alike.
What we believe: great food need not be too convoluted or overwrought, but rather fresh, uncomplicated, relatable and well executed in order to get out of the way of the local ingredients and find the pleasure in their innate flavors and qualities. In the vein of a traditional Italian osteria as a casual, local gathering place (An Italian Joint) to discover food, friends, wine, and creative libations, our menu reflects a new twist on Italian fare that is inspired by local, regional ingredients. As we do at Fork (Our big brother concept located next door by same creators), we firmly subscribe to our mantra of being ‘Loyal To Local.’” And they adhere to these words, rigorously. Enjoy these photos of our visit. We will return.
Today is Robin’s 43rd anniversary of her 29th birthday so when I asked her what she wanted for breakfast, she said a quiche from Janjou Pâtisserie. That sounded good, so off we went. (It’s only 2 blocks away from us!) If anything, it has gotten better. The Quiche Lorraine we had was delicious. The coffee is still excellent – we bought a pound – and the fruit tart we had was scrumptious. You must try it when you are in Boise. Make a special trip. You’ll love it. 5-Stars all the way. Enjoy these photos!
Not bad and somewhat “common” sushi. Don’t get me wrong – It’s a good sushi, just not spectacular. 3-Stars. You can find their complete menu at Dharma Sushi and Thai. Their menu in the restaurant is a kiosk. You go to a screen – there are two of them – pick out what you want, then complete the transaction with a credit card or cash. If you have a question about a certain dish, you can see what is in it just by pushing a button on the kiosk. We did find the sushi at Sushi Joy and at Shige’s Japanese Cuisine to be a slightly higher quality and better taste. We will have to go back to Dharma and try their Thai food. Here are some photos of our visit.
We did enjoy ourselves. And we will probably return. Get a group together and go here for some sushi. Might be a good place for the Boise Foodie Meet-Up group. They do have take-out if you wish.
Grilled avocado seems like a weird way to prepare the fruit. But really, for a non-avocado lover, this was pretty good. Leave the peel on and lightly caramelize the pulp to a golden brown. Left-Click any of these photos to see them enlarged. Enjoy!
But first, just what is a papillote?
En papillote (French for “in parchment”), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminium foil, may be used. [Wikipedia]
In the culinary arts, the term en papillote (pronounced “ON poppy-YOTE”) refers to a moist-heat cooking method where the food is enclosed in a packet of parchment paper or foil and then cooked in the oven.
When cooking en papillote, there are usually some vegetables, herbs and seasonings included in the packet along with the main item. These additional ingredients, along with the main item, give off steam, which is what actually cooks the food. Therefore, en papillote cooking is basically a technique for cooking with steam.
Because it is delicate and cooks quickly, fish is a good choice for cooking in this way. Salmon en papillote is a popular dish.
When serving a recipe prepared en papillote, it is traditional to present the dish by slicing open the paper in front of the guest. [Culinary Arts]
But breakfast comes first! Here is the Grilled Avocado I made.
And now Icelandic Flounder en Papillote.
An awesome and fun day in the kitchen!
Enrique’s Mexican Restaurant,482 W Main Street, Kuna, ID is by far one of the best, if not The Best, Mexican restaurant in the Boise/Kuna area. The name has changed from El Gallo Giro. Same people are operating the restaurant, just a name change. And I think the food has gotten better! Every bit of a 5-Star restaurant! A great place for the entire family. But be aware – They get very, very busy, so it might be best to call for reservations, especially if you are going to be there on Friday or Saturday or Sunday around 4:00 in the afternoon and later. (208) 922-5169. Look at what we had. Enjoy! Left-Click any of these photos to see them enlarged.
Will we go back? Absolutely! The quality of the food is far better than it was. Well worth the trip, folks! Let us know when you are going and we’ll try to join you.
Really a good visit tonight to the newly opened – March 2015 – of Capitol Cellars at 5th and Main Streets in Boise in the Belgravia Building. (There is also an AirBNB in the building, Belgravia AirBNB.) The ambiance is like entering a “wine cave”. Dim lights; cool air and wonderful Waite Staff. In certain sections of the restaurant, it is like sitting in a wine cellar – because you really are! I have placed a permanent link in the sidebar of this blog so you can contact them, make reservations or check their manu. Definitely a 4-Star (out of 5-Stars) restaurant. My only comments about the food is that the risotto seemed to be a little gummy – undercooked. The crispy fries were not really as crispy as I had expected. I expected more of a twice fried Belgium style potato. Here are some photos from our visit. Enjoy! It is great to see that they use Idaho products and produce as much as possible. This would be a great Date Night restaurant or Special Occasion.
A couple days of some really good eats – good food! The weather is not 100+, it is 58 degrees at night and in the mid 80’s during the day. I’ll take that. The Soda Fire is 90% contained and rehab has started for the grasslands – it’ll take two to three years for it to totally come back. Grazing will be at a premium. Wild horses are being cared for and watched for injuries. All seems as well as it can be under the circumstances. Back to the kitchen!
Such a yum couple of merals. Such a great time in the kitchen!