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!
So much fun to make some of these. And not difficult at all. The Creamy Turkey Tetrazzini may be the most difficult, although you probably have most of the ingredients left-over from Thanksgiving in the refrigerator, except maybe for the mushrooms. If you don’t have Cream Sherry, use a good white wine that is slightly sweet, yet bold.
Here 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.
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]
Ah yes! Chili Rellenos. Robin makes the best I have ever eaten. It must be in the soft peak egg whites. Mine were good, but not that good. Here is a link to Robin’s Chili Rellenos. Fun to make. More fun to eat! Just takes a little time. And if you want to, you can roast the peppers over charcoal to give them an interesting twist. I used the stove. The eggs and the peppers came from our local farmers market.
Love the beaming smile she has in this photo! After she got home from the hospital, I had to change the meal plans, somewhat. Watch the sugars, not totally eliminate them. Keep the carbs to 60 or so a day, which is not hard to do. Keep the calorie count to a max of 2000 per day. That’s harder, but not impossible. Here are some of the dishes I came up with. Enjoy! All made from scratch with mostly local products from the Boise Farmers Market – eggs, sausage, Acme Bake Shop Breads, Fruit, Salsa, Pico de Gallo. We’ll start with breakfast.
Lunch and “Tea Time”
A couple of weeks ago I was talking to Chef Storm Hodge of Parma Ridge Winery Restaurant about sausage gravy. He makes an awesome biscuits and gravy that are rightly called Best Ever Biscuits and Gravy with a Fried Egg served Sundays for brunch at the winery. And they are that good. I spent many years in south central Tennessee where biscuits and sausage gravy are a mainstay – especially with fresh poke greens. But Chef Storm’s sausage gravy is far superior! Yes it is! Thank you Chef for your suggestion.
Up to now, I always made my sausage gravy, or any gravy for the matter, using a roux of butter and flour. That probably has come to an end. Here is the recipe for the above pictured Toasted Sourdough and Sausage Gravy. (I didn’t have any biscuits – I could have made some – so I used the sourdough. Thanks Acme Bake Shop!)
1/4 lbs Country Sausage
2 c whole Milk
1/2 c Heavy Cream
1 t fresh grated Nutmeg
Sea Salt and fresh ground Tellicherry Pepper to taste
Thickening Slurry – 1 T Cornstarch + 2 T Water. Mix to make a slurry
Crumble the sausage and brown over med-high heat. Set aside reserving 1 T liquid.
Make the thickening slurry.
Place the milk, cream, nutmeg, salt and pepper in a sauce pan. Heat to a simmering boil. Do not scorch! Add browned sausage and 1 T of sausage liquid. Stir to combine. Stiring, add the thickening slurry. Stir gently, but constantly, until thickened to your liking.
Taste for seasoning and adjust as necessary. Remove from heat, but keep warm.
Serve with biscuits and an egg.
Breakfast was OK. Robin doesn’t particularly like Baby Swiss. Cheddar is better. But, thanks to Desert Mountain Farms and Ed Wilsey, the 1″ pork chops were super. Huge! Delicious. And we make our own stuffing for these – it could have been better this time, though. Corn was from —- somewhere. Bacon from Twin Falls. Bread from Acme Bakeshop. Eggs from Meadowlark Farms. The salad was from Idaho – greens, onion, tomato. Love this time of year when the produce can be purchased from the Boise Farmers Market every Saturday at 10th and Grove. So here are our meals. All of them very easy to do; No particular recipe. Wing it!
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.