Harvest Time at Parma Ridge Winery


Lots of excitement at Parma Ridge Winery this weekend – the first weekend of Fall. It’s harvest time!

Treasure Valley Food and Wine Blog

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Yes indeed it is! And you can help if you let them know and soon! That can be good time. A “working” time. But fun. Here is the latest from Stephanie. Enjoy.

Join us for wonderful wine, fabulous food and an amazing view!

Enjoy this weekend with wine tasting and excellent cuisine with your friends and family at Parma Ridge. We are open Friday, 12-9 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. with our regular menu all weekend long. We have Happy Hour on Friday evening from 4-7p.m. and Sunday Brunch Specials. Reservations are recommended if dining on the patio or in the tasting room Friday evening or Sunday for Brunch.

It’s HARVEST time at Parma Ridge – We will begin harvesting our first batch of grapes on Tuesday, September 27. We’ve had a number of people offer to help, so for those of you interested…

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Question – What is sriracha?

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sriracha-bottleActually, a very good question and I thank Wendy Haight Scribner, on FaceBook, for asking, “What is “sriracha” and how do you use it when you cook??I just saw a video for pork chops and I’m wondering what this is made of?”
Well, Wendy and others, generally speaking sriracha is a red, spicy sauce a lot like hot sauce, but not as hot as jalapeno or tobasco sauce, at least in my opinion. It really is a good one and we keep a jar in the refrigerator all the time. I’ll get you a better definition. Inquiring minds need to know, so from Wikipedia we learn,

Sriracha (Thai: ศรีราชา, Thai pronunciation: [sǐː rāː.t͡ɕʰāː]; English /sᵻˈrɑːtʃə/) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in Chonburi Province of eastern Thailand, where it may have been first produced for dishes served at local seafood restaurants.
Sriraja Paniche
Sriracha “Rooster Sauce”
Sriraja Panich chili sauce by Thai Theparos Food Products and Tương Ớt Sriracha (“Rooster Sauce”) by Huy Fong Foods.
In Thailand, sriracha is frequently used as a dipping sauce, particularly for seafood. In Vietnamese cuisine, sriracha appears as a condiment for phở, fried noodles, a topping for spring rolls (chả giò), and in sauces.
Sriracha is also eaten in soup, on eggs and burgers. Jams, lollipops, and cocktails have all been made using the sauce. and sriracha-flavored potato chips have been marketed.

Matt Bush, on FaceBook, tells us,

Amazing story of a Vietnamese refugee who fled South Vietnam when the communist took over. Became one of the boat people. Was rescued and picked up buy a Chinese ship named Huy Fong…He named his company after the ship that saved him. He and his family eventually made their way towards LA and started making his sauce for the local Asian market. He established a factory near Bakersfield. A truly great success story. I love the sauce, although spicy, it is really flavorful.

And from thrillist.com, more lessons on sriracha to contemplate,

1. You’re pronouncing it wrong
See-rotch-ah. Sriracha
2. Sriracha is the type of sauce; Huy Fong is the brand name
Accept no substitutes, even if they’re emblazoned with dragons.
3. It’s actually significantly less hot than a jalapeño
According to the benchmark of all things spicy, the Scoville scale, Sriracha scores 2,200 points. The red jalapeño peppers used in the sauce lose nearly half of their spiciness in processing, which puts the sauce on par with Fresno and Anaheim peppers — both of which are about as hot as their namesake cities.
4. They’re not just cocky
The rooster is the Chinese zodiac sign of the sauce’s founder.
5. Some dumbass drank 3lbs of the stuff
Spoiler alert: this video ends in a bathroom.
5a. Spice stack: Sriracha Pringles do not disappoint
6. The brand name comes from the ship that carried Huy Fong’s founder to the US
The founder, who was of Chinese descent, made the original version of Sriracha in Gerber baby food jars before immigrating to the US aboard the Huy Fong and restarting the business. (Yes, there is a Sriracha Cookbook!)
7. You can cook really good food with it. Bon Appetit came up with 25 delicious recipes, including Sriracha fried chicken. And there’s also a cookbook dedicated entirely to the condiment.
8. They produce over a ton of it every hour
The assembly line cranks out 3,000 bottles an hour, 24 hours a day, six days a week. That’s roughly 200 tons per week. They sell about 20 million bottles a year.
9. It totally got Lay’d
The rooster took an honorable mention in a Lay’s flavor design contest. Pringles and Kettle chips have also rolled out their own Sriracha flavors, and you can grab a Sriracha Quesarito from Taco Bell.
9a. Taste-Test: Sriracha Kettle chips
10. There is a documentary. No thanks to you. But luckily, 1,315 other people shelled out the money for a film via Kickstarter.
11. A hot sauce by any other name would smell as sweet
The name comes from the small coastal Thailand town Si Racha, population 19,221.
12. It is ranked the #1 hot sauce in the entire universe!

So after reading all of this, would you like to try Chef Michael Symon’s (The Chew) recipe for Twice Fried Chicken with Sriracha Honey? Aw be brave. The link is highlighted.

Weekend Fun at Parma Ridge Winery


Super food. Super wines. Super Winery Restaurant at Parma Ridge Winery​!

Treasure Valley Food and Wine Blog

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Looks like some really great events coming at the Parma Ridge Winery to go along ith Chef Storm’s really great food! If you have never been to the restaurant or winery, you really should go. Just let them know if you have a large party – call ahead. Here is the information for this weekend. Thanks Stephanie.

Join us for wonderful wine, fabulous food and an amazing view!

Enjoy this weekend with wine tasting and excellent cuisine with your friends and family at Parma Ridge. Lucky Tongue will be playing on Friday, September 16 from 5-9 p.m, on the patio. We are not accepting further reservations for Friday as all of our tables and chairs have been reserved.

We are open Friday, 12-9 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. with our regular menu all weekend long. We have Happy Hour on Friday evening from 4-7p.m…

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A Hollandaise Sauce Variation

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28Feb2016_1b_Captains-Shack_Waffle-Biscuits_Benedict_Salmon_and_Ham_Fruit_SausageHere is an interesting Hollandaise sauce – one of the Mother Sauces – that goes very well with Eggs Benedict, but with a twist. On the recipe as a note, is a description of Aleppo Pepper that is used in the recipe. A portion of that description, is printed below. This pepper can be found at Whole Foods and William Sonoma. Mildly spicy. Very fragrant. The recipe can be found in the Recipe File above and will be a permanent addition. For now though, here is a link – Roasted Garlic and Tomato Hollandaise. Try the recipe and let us know what you think.

Aleppo pepper (Arabic: حلبي فلفل / ALA-LC: fulful alab Ḥ ī) is a variety of Capsicum annuum used as a spice, particularly in Middle Eastern and Mediterranean cuisine. Also known as the Halaby pepper, it starts as pods, which ripen to a burgundy color, and then are semi-dried, de-seeded, then crushed or coarsely ground. The pepper flakes are known in Turkey as pul biber. The pepper is named after Aleppo, a long-inhabited city along the Silk Road in northern Syria, and is grown in Syria and Turkey.

Spaghetti with Housemade Meatballs and Marinara


26Feb2016_1_Sushi-Joy_Robin_Right-FacingI’ve been looking for an acceptable marinara for quit sometime now. Years, min fact. Never was able to duplicate my Mothers, and it was awesome. Took her most of the day. But I came across this recipe from an Italian restaurant in New Jersey. And it is super. Think I’ll keep it. Takes about two hours to make and then dig in. The recipes for both the CS Marinara and the CS Meatballs is in the recipe file on this blog. (The link is in the header and by the photos below.) Here are some photos. Most ingredients used were from local farmers.
Note: I just received this (Sept 8, 2016) from Dave G here in Boise. “Oh my gosh! We cooked these meatballs and sauce up last night for dinner! Amazing! Everyone who loves spaghetti and meatballs has to give this a try. Wow! Thank you so much for posting.”

CS Meatballs. They are baked, not fried in oil.

CS Meatballs
(Recipe)

They are baked, not fried in oil.

CS Marinara

CS Marinara
(Recipe)

The plated dinner of Spaghetti, Meatballs and Marinara with Shaved Pecorino

The plated dinner of

Spaghetti, Meatballs and Marinara
with
Shaved Pecorino

Parma Ridge Winery is One Year Old!


Parma Ridge 1st BDay 25 Aug 2016Such a wonderful and exciting year! Such a pleasure to know and meet Chef Storm and Artist Stephanie Hodge. They are doing a terrific job at the winery and in the restaurant. If you have not been there on a Friday, Saturday or Sunday for some wine and an awesome meal, you need to do so. Stephanie has been sending me these articles on a regular basis and it is a good way for our readers to find out what is happening in the wine country of Idaho, especially at Parma Ridge. Happy Birthday to the Winery! Keep up the great work Chef Storm and Stephanie!

Come Celebrate One Year at Parma Ridge Winery and Bistro this weekend!

It’s our 1st Birthday and we want you to be here to help us celebrate! This weekend we are offering up some extra special items — Try Our Fresh Parma Ridge Peach Sangria, Storm’s Famous Ribs and enter to win a Parma Ridge Gift Basket! We are open Friday, 12-9 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. with our regular menu all weekend long. We are offering both our Happy Hour menu on Friday evening from 4-7p.m. and Sunday Brunch Specials. Reservations are recommended for parties of 4 or more if dining on the patio or in the tasting room on Friday Evening.

Delicious Weekend Specials

Peach Sangria – Made with Fresh Parma Ridge Peaches, LaRea Dolce Sweet Riesling, Tre Bianchi and San Pellegrino Orange Italian Soda for only $7.00. Sure to quench anyone’s thirst!
Storm’s Famous Smoked Baby-back Competition Ribs with Bacon Truffle Macaroni and Cheese and Fresh Coleslaw for $11.95…my mouth is already watering!

Parma Ridge 1st BDay Basket 25 Aug 2016For Each Bottle of Parma Ridge Wine Purchased this weekend, customers can enter to win our Giveaway of our Parma Ridge Gift Basket! This is a one-of-a-kind basket Featuring one Bottle of 2014 Parma Ridge Merlot Zinfandel, One Bottle of 2015 Parma Ridge Dry Riesling, Two Logo Parma Ridge Wine Glasses, One Custom Embroidered Parma Ridge Jacket (available in both Mens and Women’s Sizes S-L), and One Custom Embroidered Parma Ridge Fitted Hat (available in 3 sizes). Retail Value:$127.50 Drawing will be held on Sunday at 4:30 p.m., participants do not need to be present to win.

In the News:
We had a fabulous turnout at the Sunnyslope Wine Trail Festival Last Weekend! Thank you to all of our customers who joined us there. Be sure to read the follow-up article that the Idaho Press Tribune Published: http://www.idahopress.com/nampa/sunnyslope-wine-trail-festival-celebrates-seven-years/article_9c7f5e68-f5a6-5fe0-ad58-a327e17d5a0d.html.

Mark your Calendar for these upcoming Events:
Live Music on the Patio with The Lucky Tongue Band Friday, September 16 from 5-9 p.m.
Join us for one final show before the end of Summer with The Lucky Tongue Band! It’s sure to be a fun night.

Stay Tuned for another show with Bad Dog Lou on the Parma Ridge Patio in October!

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We look forward to seeing you this weekend to celebrate!
Cheers,
Steph & Storm
Parma Ridge Winery
208-946-5187
info@parmaridge.wine

Parma Ridge 1st BDay Basket 25 Aug 2016

 

 

For Each Bottle of Wine you purchase this weekend, you can enter to win this Custom Parma Ridge Gift Basket!

Congratulations on 35 Years of Bliss


22August2016_1_Capitol-Cellars_DoorYes, congratulations to Skip and Melinda Smyser for 35 years of marital bliss! A great party at their restaurant in Boise, Capitol Cellars – a 5-Star establishment! (There is a permanent link to their restaurant in the sidebar.) Great party with some 30 year old wines that have aged well, just like the marriage. An interesting point – Skip Smyser was an Idaho State Senator for several years and many of the dishes served are of political slant. Check their menu on the site for some names. “Featuring Prime Rib six nights a week, our dinner menu is all about Idaho cuisine. You’ll be sure to find that almost every product is sourced locally.”

The Smyser Family

The Smyser Family

Beautiful celeebration cake! And delicious.

Beautiful celebration cake! And delicious.

More wine!

35 year old Beringer!

Decanting a 30 year old Beringer

Decanting a 35 year old Beringer.

A good 30 year old Ravenswood that we shared.

A good 36 year old Ravenswood that we shared.

Superb Champagne, and I don't like Champagne, but this was awesome.

Superb Champagne, and I don’t like Champagne, but this was awesome.

Cantaloupe with Raspberry Balsamic Reduction and Lime Oil

Cantaloupe
with
Raspberry Balsamic Reduction and Lime Oil

Bethane's Beet Salad with Blood Orange vinaigrette and Feta Cheese

Bethine’s Beet Salad
with
roasted beets, shaved fennel, arugula, candied walnuts, blood orange vinaigrette and local feta

Bethane's Heirloom Beet Salad

Bethine’s Heirloom Beet Salad

Named after the wife of Idaho Senator Frank Church.

Rack of Lamb

Rack of Lamb

Seafood Risotto

Seafood Risotto

Breakfast Crepes or Blintzes

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I have never made crepes. Robin has and they are super. This morning she said for breakfast she wanted Ricotta and Fruit Crepes. Here is what I came up with …. under her direction! The filling: 1c Ricotta Cheese, 1/2 c fresh Blueberries, 1/2 c currents soaked in Elderflower Liquor and Lemon Zest. Mix altogether and let set for 15 minutes. Here is what the cooking process looked like. The recipe is attached to each photo.

People have asked if there is a difference between blintzes and crepes and if so, what is the difference. There isn’t much if a discrepancy as both items use the same ingredients and the cooking process and techniques are very similar. Crepes are generally cooked through on both sides whereas blintzes are only cooked on one side; reserving the uncooked side for fillings. Crepes and blintzes have the consistency of thin pancakes. Crepes originated from France. The word “Crepe” is derived from the Latin word “crispa” which means “curled”. The common ingredients used in crepes are wheat flour, eggs, milk, butter, and a pinch of salt. [challahmaidel.wordpress.com]

3 Eggs,m 1/2 c whole MIlk and 1/2 c AP Flour. Mix all together and refrigerate for 30 minutes. Place 3 T of batter in a med hot crepe pan.

3 Eggs,m 1/2 c whole Milk and 1/2 c AP Flour. Mix all together and refrigerate for 30 minutes. Place 3 T of batter in a med hot crepe pan.

Cook until bubbles appear or edges are brown.

Cook until bubbles appear or edges are brown.

Gently flip crepe and cook for another 30 seconds. Remove from pan. Cool. Fill with the fruit filling, or anything you wish. Envelope fold to seal crepe. Place in well buttered pan and cook until slightly brown. About 2 minutes on each side at most.

Gently flip crepe and cook for another 30 seconds. Remove from pan. Cool. Fill with about 2 T of the fruit filling, or anything you wish. Envelope fold to seal crepe. Place in well buttered pan and cook until slightly brown. About 2 minutes on each side at most.

Plate and top with some fresh berries and some of the filling. Dust with powdered sugar.

Plate and top with some fresh berries and some of the filling. Dust with powdered sugar.

Sunday Breakfast and Dinner

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These two items are so much fun to make. Somewhat quick. Somewhat involved. Always good. Give them a try. Enjoy!

 

 

Breakfast Potato Eggs Line a muffin tin with thinly sliced potato slices. Bake off for 20 minutes at 425 degrees F until potatoes aare slightly crisp. Fill with a mixture of beaten egg, cheese, green onion, salt and pepper. Bake at 425 degrees F until eggs are set. Remove an let cool 5 minutes. I used the convection for baking these. Top with Salsa or Pico de Gallo.

Breakfast Potato Cups

Line a muffin tin with thinly sliced potato slices. Bake off for 20 minutes at 425 degrees F until potatoes are slightly crisp. Fill with a mixture of beaten egg, cheese, green onion, rendered bacon pieces, some salt and pepper. Bake at 425 degrees F until eggs are set. Remove and let cool 5 minutes. I used the convection for baking these. Top with Slasa or Pico de Gallo.

Bre akfast Potato Cups Plated. They should come right out of the muffin tins as a unit. Serve with fresh fruit.

Breakfast Potato Cups Plated. They should come right out of the muffin tins as a unit. Serve with fresh fruit.

Heirloom Carrots, Fresh Corn Pork medallions with Port Wine and Herb Reduction

Heirloom Carrots
Fresh Corn
Pork Medalions

with
Port Wine and Herb Reduction

Port reduction – Using the cast iron skillet that the pork was done in, add 1 T Olive Oil, 2 c Port Wine, 1 T fresh Sage chopped, 2 t fresh Thyme and 2 T Heavy Cream. Stir to release the bits of pork that remain in the pan and the wine is reduced to 1 cup and starts to thicken slightly. Place 1 T of the reduction under the pork and 1 T on top of the pork.

Weekend Specials at Parma Ridge Winery


Great weekend coming up! So it is written …. So shall it be!

Treasure Valley Food and Wine Blog

11May2016_1_Parma-Ridge_Storm-Clouds

Join us this weekend
for wonderful
Wine, Fabulous Food and an Amazing View!

Enjoy this weekend with wine tasting and excellent cuisine with your friends at Parma Ridge. We are open Friday, 12-9 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. with our regular menu all weekend long. We have Happy Hour on Friday evening from 4-7p.m. and Sunday Brunch Specials. Reservations are recommended for parties of 4 or more if dining on the patio or in the tasting room.

THIS FRIDAY — LIVE MUSIC ON THE PARMA RIDGE PATIO
Join us Friday, August 12 from 5-9 p.m. on the Parma Ridge patio – with Bad Dog Lou, a Local Blues and Rock Band made up of Mick Sharkey, Toby Leonard, Herb Chase and Jay Stark. Call today to reserve your patio table! Please expect longer wait times on food as we anticipate a larger crowd on…

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