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!
A roulade is a dish of filled rolled meat or pastry. Traditionally found in various European cuisines, the term roulade originates from the French word “rouler”, meaning “to roll”.However, the term may be used in its generic sense to describe any filled rolled dish, such as those found in maki sushi.
A meat-based roulade typically consists of a slice of steak rolled around a filling such as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick, metal skewer or a piece of string. The roulade is then sliced into rounds and served. Of this common form, there are several notable dishes:
Braciole, Italian roulade consisting of beef, pork or chicken usually filled with Parmesan cheese, bread crumbs and eggs
Paupiette, French veal roulade filled with vegetables, fruits or sweetmeats
Rouladen, German and Hungarian beef roulade filled with onions, bacon and pickles. Also Kohlrouladen, cabbage filled with minced meat.
Španělské ptáčky (Spanish birds) are roulade in Czech cuisine. The recipe is practically identical with German Rouladen, perhaps omitting wine and adding a wedge of hard-boiled egg and/or frankfurter to the filling. Unlike the large roulade, sliced before serving, the “birds” are typically 10 cm (3.9 in) long, served whole with a side dish of rice or Czech style bread dumplings.
Szüz tekercsek (“Virgin rouladen”), in Hungary a dish[clarification needed] filled with minced meat.
Zrazy (or “rolada”), in Poland
Here is the Recipe for the Lamb Roulade. You can follow the photos for help. Enjoy!
I was at the Boise Farmers Market today – yes it was rainning, but not enough to dampen my spirits – and Janie Burns, Meadowlark Farms where I get my eggs, was distributing this flyer. The Local Farmland Program is produced by the Treasure Valley Food Coalition. Tjhis looks like an interesting program in Boise. Even if you are not in the Boise area, there are some wonderful BNB’s and AirBNB’s in the area. Here is the flyer that Janie was distributing.
From the Treasure Valley Food Coalition webpage,
Been There, Done That: Conversations About Farmland Preservation in the Pacific Northwest” Regional Farmland Trust leaders and farmers telling their stories. Guest speakers: Hilary Aten, Conservation Director, PCC Farmland Trust (Seattle, Washington), Kristin Troy, Executive Director, Lemhi Land Trust (Salmon, ID), Two Lemhi County producers, and Julia Freedgood, Asst. Vice President of Programs, American Farmland Trust. Monday, April 10th at 6:00 pm – BSU Yanke Research Park – 220 E. ParkCenter Boulevard – Free Admission
Yes! Chef Richard Langston has re-opened his restaurant at the Inn At 500 Capitol, Richard’s Restaurant. We were lucky enough to attend the grand opening and it was fantastic. The Inn At 500 Capitol is a superb hotel, and you can get information about it by following this link Inn At 500 Capitol. It is located at 500 South Capitol Boulevard, Boise, Idaho, 83702 USA. (208) 227-0500. (Left Click any of these photos to see them enlarged.
A good evening. Thanks to the JUMP Staff (Jack’s Urban Meeting Place – named for Jack Simplot) for their assistance in having a wheel chair available for Robin and handicap parking available for the car. Security was extremely helpful as was the Staff. Here is a link to their site: JUMP Boise.
I believe that this was the first time that Wild Root Cafe and Market was at the JUMP. They are located at 276 N 8th Street, Boise, ID 83702, Call. (208) 856-8956 Their hours are: 8:00 AM – 3:00 PM – Monday – Wednesday; 8:00 AM – 8:00 PM – Thursday-Saturday; Brunch served until 3:00 PM on Saturday; Closed Sunday. Kitchen closes 15 minutes prior to closing. Here is what was on the program tonight.
All in all, a good night. The food was good, although Robin and I both thought a little salty. We really watch our salt intake and use very little at home. The room tended to be a little noisy and could use some sound baffles – tapestry on walls, etc. Wild Root Cafe uses as many local products as possible. Not much grows around here in the winter – especially this winter.
Snow! Cold! Great time to stay inside by the fireplace. Snow keeps falling. Lots of food. Seafood mostly for New Years Eve. Then vegetarian – roasted spaghetti squash. Look. And look, too, at the wonderful Beef Wellington that Chris and Anna made. Awesome!
And then, check this out! Chris and Anna made this beautiful – absolutely beautiful – Beef Wellington. Look at this.
I do not generally add articles to this blog that concerns a winery – there are specific blogs for that, i.e. AVA Happenings in Idaho or Treasure Valley Wine Society or the Treasure Valley Food and Wine Blog. But this was a special visit to the Parma Ridge Winery and Restaurant. A 5-Star winery and restaurant, and well worth this post. And it won’t break the bank. You will have an outstanding meal, whether it is a Friday night Happy Hour visit, a Saturday evening dinner or a Sunday Brunch. And the kids are welcome also! The weather was foggy and slightly wet. The roads were wet, but not icy, until you drove on the “back” roads.
Here is what we had. Go to the winery. Eat there. And say “Hi” to Stephanie, that’s her artwork and to Chef Storm, who comes up with the fantastic epicurean treats. You won’t be sorry you went. Some of these treats are new to the menu. The servings are very adequate and border on being large. Four of us shared the following dishes. We also had some awesome wines to go with the brunch.
And as we were leaving, I told Chef Storm that tomorrow night (Monday) I am making a 5 Hour Roasted Duck.
I will probably also serve a 5 Hour Duck Sauce to go with it.
Chef Storm said he has never had a 5 hour roasted duck. And he asked me to
post photos – I will – and save him some. That may be more difficult as there are 4 of us eating it. I may have to make him one. That’ll be fun! Hmmmm!
Not at all difficult to make. It just takes some prep time, about an hour or so; a clean crock for fermenting the cabbage, there are really nice ones online; fresh cabbage, this is the perfect time of year to get some great cabbage from your local Farmers Market; a good recipe and many are available. Here is our recipe for Sauerkraut and you can modify this anyway you want to make it “yours”. Recipes, like dance routines, are only suggestions. The recipe listed here is also on permanent file in the Boise Foodie Guild Recipes listed above. Here is the process that I use. In the final photo, I seal the cabbage from air by (1) Covering the top of the cabbage with uncut cabbage leaves and not plastic, and (2) Make sure the water seal on the top of the crock is always full. At times, you will hear that kraut “perking”. It is fermenting when that happens – a good thing! Robin bought me this crock several years ago online. It is awesome! See the safety tips below.
Here are some great safety tips when making sauerkraut, or any fermented vegetables. Sauerkraut Fermentation Gone Bad. And from the site listed in the link,
Three Basic Fermentation Rules
1) Keep it Salty! Weigh your cabbage and vegetables to ensure you add the correct amount of salt to create a 2% brine. The correct numbers are 1 3/4 pound vegetables for 1 tablespoon salt OR 5 pounds vegetables for 3 tablespoons salt. Remember, these weights include not just the cabbage, but any vegetables and seasonings you’re mixing with the cabbage.
2) Keep it Under the Brine! Use some type of weight to keep fermenting cabbage and vegetables submerged, especially during the first 7-10 days when the microbial climate of your jar is established. Put on a lid to keep out the air! Fermenting is an anaerobic process.
3) Keep it Clean! No, you don’t need to sterilize equipment or use bleach, just make sure your tools, fermentation vessels and weights are thoroughly washed and well rinsed.
Yes, 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.”