Ah yes! Life in the kitchen in one of the hottest July’s on record at The Captain’s Shack (The Shack). But so much fun to make and serve. Some of these dishes are “eye candy”, too. Some have recipes; Some don’t. (If you want a recipe, just let me know. I’ll see what I can do.) As with most photos on this blog, Left Click them and see them enlarged. Enjoy these photos and if you make any of the recipes, let us know how you liked them. Thanks and Cheers!
Here is a wonderful – and very easy to do – Orange Upside Down Skillet Cake that we adapted from Rachael Ray. (Recipe in PDF) Really a super, good variation on the traditional Pineapple Upside Down Cake. We topped the cake with a Tiramisu Mascarpone instead of the whipped cream. Change the orange to lemon and use Limoncello instead of Grand Marnier and you might have another variation. The variations are limitless. Then also check out the Egg Thread Soup with Aspagagus found after the cake – Eat dessert first, Life is too short! Left-Click the photos to see them enlarged.
And here is the awesome Egg Thread Soup with Asparagus:
It’s been a cold and snowy couple of weeks. Spend more time in kitchen to warm up.
And a great day it was! Dinner finished almost on time. Marnie, Chris and Anna joined us. The turkey tuned out fantastic – the first time I have done a spatchcock turkey and it was awesome. Veggies roasted great. Turkey was moist, tender and delicious. I took several pictures on my phone – 3 – of the dinner plated, Marnie and Robin and Chris and Anna, but they never appeared on my phone. They’re out in La-La land somewhere. Here, though, are some photos of preparing the dinner and maybe I’ll make a photo of the plated dinner – at least close to it. Cheers – This was really fun to do!
It could be anything! But hopefully, it’s always pretty good. Mostly healthy and always has a local product element. Local. That’s what we try to feature always! Beef, pork, lamb, seafood, greens, fruit, vegetables, eggs, mushrooms, sprouts. You get the idea. And what’s even more fun – sometimes … most times – is preparing the meals. Here are a few photos of some of the dishes we have made recently. If there is a recipe for the item, it may be in the recipe file as listed above or you can look for it by Clicking Here.
We were going to make Greek kabobs and I wanted to find a good Greek herb blend. There is a really good Greek restaurant near us, Mazzah Mediterrean and every time I walk by it, I get this wonderfully awesome aroma of Greek spices. So I found this chart of cultural Spice Blends. We used the Greek Spice and added Sumac and Marjoram. If you are looking for a particular blend, this may help. Save the image and print it out if you need to.
So there you have it. Not 100% local, but darn close. And this time of year with the Boise Farmers Market being open, it gets easier to buy those local products. Plus, our herb gardens are in full swing – bloom! Enjoy.
Just a super fun and good weekend celebrating Mother’s Day with Robin. Exciting coming up with meals that were different and surprisingly good. Fun to make. Easy to make, although some were rather involved. Great to have Marnie over for Sunday dinner. Even Ray, her Golden Lab, had a good time with Buddy.
Some of the photos that follow of the dishes I prepared, have the recipe hotlinked in the article. Please feel free to use the recipe if you would like. The Coq au Vin – Chicken in Wine – is not difficult to do, but it does take some time. The Popovers are quick and easy. The Crab Cakes are different. We had these for both dinner a breakfast! the remoulade is a pretty basic sauce and can vary widely. “… Rémoulade (English pronunciation: /reɪməˈlɑːd/; French: [ʁemulad]) is a condiment invented in France that is usually aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as an accompaniment to seafood dishes, especially pan-fried breaded fish fillets (primarily sole and plaice) and seafood cakes (such as crab or salmon cakes).” Ours is mayo, chilli sauce, ketchup and green tomato relish. And a touch of horseradish.
Such a great weekend again working in the kitchen. Warm enough outside to keep the kitchen door open. We can still find fresh, as such, asparagus but watch the prices. I saw prices vary here in Boise from $2.99 a pound for medium sized spears – which I bought – to $8.99 a pound for the skinny little spears, which I did not buy. It’s either $8.99 a pound for skinny little asparagus spears or my meds for this month. I chose my meds. (This is week #6 past open heart surgery for me. Go Team!) So with that introduction, here are some photos, and recipes, for our culinary endeavors for this past weekend. Enjoy!
I don’t have any photos for these recipes, but the plates were delicious. We made a chicken and then prepared a Chicken Curry Salad with some of the left-overs. (The rest are used in chicken stock!) But for the dressing we used this recipe, and it is superb! Chicken Curry Salad Dressing The curry dressing calls for a chutney. We don’t have any in the house. Don’t fret! Here is our own recipe for the Apricot and Cranberry Chutney.
Chutneys, by nature are, “Chutney (Hindi/ Nepali – “चटनी” also transliterated chatney or chatni, Sindhi: چٽڻي) is a side dish in the cuisines of the Indian subcontinent that can vary from a tomato relish to a ground peanut garnish or a yoghurt, cucumber and mint dip…Major Grey’s Chutney is a type of sweet and spicy chutney popular in the United Kingdom and the United States. The recipe was reportedly created by a 19th-century British Army officer of the same name (likely apocryphal) who presumably lived in Colonial India. Its characteristic ingredients are mango, raisins, vinegar, lime juice, onion, tamarind extract, sweetening and spices. Several companies produce a Major Grey’s Chutney, in India, the UK and the US…The word “chutney” is derived from the Hindi word chatṭnī, meaning to lick. It is written differently in North and South Indian languages (Nepali: चटनी, Gujarati: ચટણી, Bengali: চাটনি, Marathi: चटणी, Punjabi: ਚਟਣੀ, Tamil: சட்டினி chaṭṭiṉi, காரத் துவையல் karathuvaiyal, Kannada: ಚಟ್ನಿ, Hindi: चटनी, Urdu: چٹنی, Sindhi: چٽڻي, Malayalam: ചട്ടിണി, chattin̩i, ചമ്മന്തി, Telugu: పచ్చడి). Pacchadi, as written in Telugu script, refers specifically to pickled fruits, whilst chutney refers to minced foods, usually made out of coconuts.
In India, “chutney” refers to fresh and pickled preparations indiscriminately. Several Indian languages use the word for fresh preparations only. A different word achār (Hindi: अचार) applies to pickles that often contain oil and are rarely sweet.” [Wikipedia]
Our chutney, is but one of many variations of chutney. Ours is not cooked. Think of chutney as jerk sauce or sofrito, “…Italian soffritto, the Spanish sofrito, from Portuguese-speaking nations refogado (braised onions, garlic and tomato), the German Suppengrün (leeks, carrots and celeriac), the Polish włoszczyzna (leeks, carrots, celery root and parsley root), the U.S. Cajun and Creole holy trinity (onions, celery and bell peppers), and the French duxelles (onions, shallots, and mushrooms, sauteed in butter). Or Cajun Trinity – they can all vary from kitchen to kitchen. Fun stuff!
Fun times, again, in the kitchen! Fun making our own pasta, and better than some of the store bought “stuff”. Pasta dishes can take all forms and so can breakfast. Here we made two different breakfasts – two days – and a really good pasta dinner. Let’s look at breakfast first. Left-Click any of these photos to see enlarged.
Such a great Idaho afternoon with great Idaho pizza and some great Idaho wines from Houston Winery in Caldwell, Idaho – it was their Merlot release party. Superb Merlot was released today and it is well worth buying some. It went very well with the Fire Pie Pizza made by Jamie and Kitty Martin of Hagerman, ID. (See their link in the sidebar.) If you are looking for a treat at your next party, be it family or work, try Firepiepizza! Fresh made. Local products – and you know how I am with Buying Local – cooked in a fire oven. They will make any kind of pizza that you want, providing they have the supplies on hand. Enjoy these photos of the afternoon. Cheers!
Robin came across this interesting Nutrition Guide where online, you can make your own nutrition labels or just check to see the nutritional value of your meal. Look at Happy Forks Nutrition. Here is the nutrition label for Baked Salmon II, found in the recipes above. (This is not the recipe for the dish shown here.) I have also added a nutrition to our Green Tomato Relish to see how the program works with a large list of ingredients.