We have been to several 5-Star restaurants in Boise – Richard’s, Chandler’s, Cottonwood Grill, Andrae’s (when it was open) and Bern’s Steak House in Tampa, FL – and the dinner that Chef and Winemaker Storm Hodge and Sous Chef Megan Hartman prepared for us, and 50+ others, last night at the winery, gives any of these restaurants a very serious challenge. This dinner was every bit a 5-Star dinner. It was amazingly delicious. Kudo’s to the Chefs, their kitchen staff and the wait staff! I sincerely urge any of you who are in the area, to visit the Bistro on a Friday, Saturday or Sunday Brunch and have superb meal. (Here is more info at Parma Ridge Winery – Snake River AVA Happenings) Look at what they prepared and we enjoyed! (Left-Click any of the photos to see them enlarged.)
And a good Thanksgiving it was! Marnie had us all down to Marsing, ID for dinner. Robin, Chris, Eric, Emmet, Marnie and me. Beautiful view across the Snake River to Lizard Butte. Sunny and warm. We ate on her back porch. Served dinner buffet style. Much easier.
Eric made some fresh venison summer sausage so we had cheese and sausage to start. And yes, there was a variety of wine and drinks for those who do not drink wine. Emmet made a wonderful Pecan Pie and Marnie made Port Poached Pears. Oh yum! Robin and I made the turkey and some trimmings, including Crockpot Mashed Potatoes, a wonderful and easy way to make mashed potatoes. Chris made the Dried Corn for the first time. Good job, Chris. If you want to see these photos enlarged, Left-Click them.
It seems as though everytime a holiday comes around, Thanksgiving, Christmas or Easter for instance, that those traditional family gatherings arrive with questions. Especially, questions from the kitchen. What shall I make for a special breakfast? Or, is there a different way to make mashed potatoes? Or, how do I brine a turkey?
All are good questions and I suppose there are many, many answers. After searching the web and aking questions from some Chef friends and venders at the Saturday Market, here are three suggestions. I’m going to try each one of these and I really believe that they will turn out really good. So here are the three recipes for “How To Brine A Turkey“, “Mashed Potatoes in a Slow Cooker” and “Salsa Ranchera” for Huevos Rancheros. Enjoy and if you use any of these, tell us how it came out. Cheers and Happy Holidays! Left-Click these photos to see them enlarged.
Makes 1 turkey
4 quarts water
1 cup coarse kosher salt, or 3/4 cup table salt
Aromatics: bay leaf, peppercorns, cloves, juniper berries, allspice berries, orange peels, lemon peels, etc.
1 large pot or bucket with a lid
Measuring cups and spoons
1) Find a pot and make fridge space: Find a pot or food-safe bucket large enough that you will be able to entirely submerge your turkey. Next, clear some fridge space and make sure your pot will fit.
2) Place the turkey in the pot: Unwrap your turkey and remove the giblets, then transfer it to your pot. Add any aromatics you’d like to use.
Mix the brine solution: Heat 1 quart of water in the microwave until warmed — it doesn’t need to come to a boil, just be warm enough to dissolve the salt. Add the salt and stir until the salt has dissolved. Let the liquid cool slightly; it’s fine if it’s still a touch warm.
Pour the brine solution over the turkey. Pour the remaining 3 quarts of water over the turkey: This dilutes the salt solution to the best ratio for brining and also helps further cool the solution.
2) Make sure the turkey is completely submerged: If necessary, prepare additional brine solution at a ratio of 1/4 cup per quart of water to completely submerge the turkey.
Cover and refrigerate: If the turkey floats, weigh it down with a dinner plate. Cover the pot and place it in the refrigerator.
3) Brine for 12 to 24 hours.
4) Rinse the turkey in cool water and pat dry. Clean your sink thoroughly after doing this step to avoid cross-contamination. Pat the turkey dry with paper towels. Dry for another 24 hours for crispier skin.
Optional: If you have time, let the turkey air-dry overnight in the fridge. Place it on a roasting rack set inside a roasting pan and cover loosely with plastic bags to avoid cross contamination. This drying step will give your turkey crispier skin.
5) Roast as usual, but check your turkey early: You can roast the turkey either immediately after brining or after air-drying. I’ve found that brined turkeys tend to cook a bit more quickly, so cook as usual, but start checking the turkey’s temperature an hour before the end of your estimated cooking time.
Serves: 8 to 10
Source: adapted from The Kitchn
5 lbs Russet Potatoes
3 to 4 cloves Garlic, optional
1 t Celtic Sea Salt, plus more to taste
Freshly ground Tellicherry Black Pepper, to taste
3 to 3½ c Whole Milk, or a mixture of milk and cream
½ c unsalted Butter
Peel and chop the potatoes: Lightly grease the slow cooker insert with butter or cooking spray. Peel the potatoes and chop into small pieces about 1 inch to a side. The smaller the potatoes, the faster they will cook, obviously. Transfer the potatoes to the slow cooker.
Add the seasonings: Smash the garlic cloves, if using, and drop on top of the potatoes. Stir in the salt and a generous quantity of black pepper.
Pour in 1½ cups milk: Pour in 1½ cups milk and stir the potatoes once.
Cook until tender: Cover the slow cooker and cook 4 to 5 hours on HIGH or until the potatoes are very tender and soft. Turn the heat to WARM.
Melt the butter: When the potatoes are done, melt the butter in a saucepan over low heat.
Warm the dairy: Stir 2 cups milk, or a mixture of milk and cream, into the melted butter and warm gently over low heat.
Mash the potatoes: If you used garlic but don’t want the potatoes super garlicky, remove the garlic cloves and discard. Use a spoon to scoop out and discard any browned bits on the sides of the pot. Use a potato masher or ricer to mash the potatoes right in the pot.
Slowly stir in the dairy: When the potatoes are as smooth as you like, slowly stir in the warmed dairy and butter. The potatoes will look soupy at first but the potatoes will quickly soak up the liquid. Add an additional ½ cup of milk or cream if you want them to be even creamier.
Taste and season: Taste and season with additional salt or pepper if desired.
Keep warm: To keep the potatoes warm, leave in the covered slow cooker on the WARM setting for up to 4 hours.
(Cómo preparar una Salsa Ranchera auténtica en tu casa)
[huevos rancheros—”rancher’s-style” eggs]
Source: adapted from mexgrocer
Preparation: 10 Cook Time: 1 Servings: 6
2 Roma Tomatoes, diced
½ white Onion, diced
2 cloves Garlic, diced
1 T Vegetable Oil
Serrano chile as desired
2 1/2 T Oregano
1 t Cumin
Juice of half a Lime
Celtic Sea Salt
Submerge the tomatoes in boiling water for a few seconds. Peel them, dice them and put them in what will be your salsa bowl. Chop up the onion, chili, and garlic and mix with the tomato. Add the oil and the lime juice and sprinkle with oregano.
An Easy Mexican Recipe
Source: adapted from mylatinatable.com/best-huevos-rancheros/
2 lg Eggs
2 Corn Tortillas
¼ Onion, chopped
BlackmRefried beans (homemade or store bought)
2 med Potatoes
Thick cut Ham, cut into cubes
Celtic Sea Salt, fresh ground Tellicherry Black Pepper to taste
Queso Fresco and Cilantro to garnish.
Sauté the potatoes, onion, and ham in a small amount of olive oil and season with salt and pepper to taste. Set aside.
Lightly fry the tortillas, and pat dry. Put on a plate. Warm up the refried beans, and spread onto the tortillas.
Fry an egg to your preferred level of doneness, and put on top of the tortilla and beans. Top with salsa ranchero, queso fresco, and fresh cilantro. Serve with the potato, onion, and ham mix.
Ah yes. These were fun meals. Idaho Trout Papillote with Candy Heirloom Carrots and Mashed Potatoes. Served with a delicious 2006 Alves de Sousa Douro Estação (Portugal). From Wikipedia, an En papillote is –
En papillote (French pronunciation: [ɑ̃ papijɔt]; 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. The parcel holds in moisture to steam the food. The pocket is created by overlapping circles of aluminum foil and parchment paper and then folding them tightly around the food to create a seal. A papillote should be opened at the table to allow people to smell the aroma when it opens.
The moisture may be from the food itself or from an added moisture source, such as water, wine, or stock. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote. Choice of herbs, seasonings and spices depend on the particular recipe being prepared. The pouch should be sealed with careful folding.
We used Apple Brandy for moisture.
To serve the papillote, Melissa d’Arabian says,
To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don’t leave the juices behind.
A good recipe can be found here – by Melissa d’Arabian. If you want to add vegetables, you can use almost anything. zucchini, Bok choy, sliced carrots, sweet onion, green beans and mushrooms to name a few. You can also use chicken, beef, pork, salmon, red snapper or sea bass to name a few. Here are some recipes: Sesame Ginger Salmon, by Kelsey Nixon; Salmon and Vegetables, by Jessica Gavin; Chicken en Papillote; Chicken and Summer Vegetables; Pork en Papillote; Pork Papillote with Apples and Onions.
So there are a few recipes. Use your imagination. You can google “Type of en Papillote” and find many, many more. Be creative. Have fun. Serve with a good wine.
And for breakfast, Try a
and to start here are several different kinds of Eggs Benedict – 17 Twists on Eggs Benedict Recipes, Huffington Post; Here is an awesome twist 13 Eggs Benedict Recipes, Chowhound and Top Eggs Benedict Recipes, Fine Cooking.
To go with the benedict, you need Hollandaise Sauce or Béarnaise Sauce. Here is an easy Hollandaise Sauce from Allrecipes – Microwave Hollandaise Sauce. And here is an easy Foolproof Béarnaise Sauce Recipe.
OK. There you go. Head for the kitchen and have fun. And remember, a Béarnaise Sauce or a Hollandaise Sauce is great on asparagus. Just sayin’.
So much fun in the past month or two. Fun in the kitchen. No particular recipe, just a game of “Chopped”. We have these items, now make something edible. Mostly I did.
Hopefully I found something from breakfast, lunch and dinner. To see any of these photos enlarged, Left-Click them. Lets start with Breakfast. I do hope this stimulates you to prepare something different. Good luck! Most of these ingredients, are available at the Boise Farmers Market at 10th and Grove.
How about some lunch?
And now, Dinner!
Note: Yakitori is mostly a form of skewered chicken. But if you take the sauce, called “… tare, a special sauce consisting of mirin, sake, Japanese soy sauce (Shoyu. Prefered dark but white is also fine), and sugar …” and add it to something like this salmon, you get something completely different and good. No need to skewer the salmon, just marinate it for about 30 minutes and then slowly cook it on top of the stove or bake it in the oven. I do like this sauce and usually have some on hand. Easy to make.
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.