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.
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!
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!
Well, tomorrow at this time who knows where I’ll be. Open heart surgery to start at 0530. Do people actually move around at that hour? But I am so thankful for Marnie, Mac, Carlynne – Robin’s sister who came to help all the way from Delaware – Chris and my Super RN’s who are always in my thoughts – Robin, Roli and Cristi. They will hold my hand as will my sister Peggy and my brother Alex, although they will be long distance.
But one must eat first. Carlynne took us all out for pizza last night at Flying Pie Pizza and it was super, although I think the service is really getting slooooooow. The pizza is still great; The service is not. Thanks Carlynne for this treat. I also came across this chart which helps to figure out recipes if you must change the size and servings. A conversion chart of sorts. Enjoy and I will see you all in about a week. Cheers! Left-Click any of these photos to see them enlarged.
Tonight? Seafood dinner by Marnie, Mac and Carlynne. Homemade and good! Cheers!
Now this is a great twist on Eggs Benedict. Instead of Hollandaise Sauce, use a Béarnaise Sauce. This is one of the sauces that you should have in your recipe box, or book, or file or pocket. Basically a Hollandaise Sauce, but with the addition of tarragon – lots of tarragon – and diced shallots. Hollandaise Sauce on Eggs Benedict or fresh steamed asparagus. Béarnaise Sauce on beef, salmon or these eggs. Enjoy! The photo here is to Parma Ridge Winery Bistro entrance. I bet if we talk nice, Chef Storm could/would try this. Hmmmmm!
Friday Happy Hour Specials from 4-7 p.m. with purchase of glass of wine or beer:
2 Sliders with Rosemary Truffle Fries: Pork, Mesquite Ground Beef, “Triple B“ or “Deluxe” – $6.50
Chargrilled Kielbasa on Pretzel Bun with Black Cherry BBQ sauce, Deli Mustard and Caramelized Onions – $5.95
Personal size Flatbread: BBQ Pork, Grilled Chicken, “The Patricia,” or Pepperoni – $5.95
Basket of Rosemary Garlic Truffle Fries with House-made aioli – $5
Sunday Only, in addition to our regular menu items, you can choose from:
Bacon, Egg and Cheddar Breakfast Sandwich with Cheesy Bacon Fries – $5.95
Slow Braised Beef Short Rib over Mashed Potatoes with Grilled Asparagus and Fresh Baked Bread – $10.95
Try our Desserts:
Viognier Poached Pear – Brown Butter Sautéed Pears with a hint of coriander and star anise deglazed with Parma Ridge Viognier and honey served with Vanilla Bean Ice Cream – $5
Decadent Chocolate Cake with Vanilla Bean Ice Cream and Chocolate Drizzle – $5
Dining Room and Tasting Hours are Friday 12 -7 p.m., Sat & Sun 12-5 p.m. and we offer our regular menu all weekend.
We were joined by Bob and Robin Young this past weekend, thanks for the awesome write up about Parma Ridge! https://boisefoodieguild.wordpress.com/2015/11/29/brunch-again-at-parma-ridge-winery/#comments
We are now offering gift certificates, nothing says “Merry Christmas” like the Parma Ridge Experience.
See you this weekend!
Steph & Storm
Parma Ridge Winery
photo courtesy of Bob Young
Northwest Creamy Clam Chowder with Storm’s Fresh Baked Bread, offered all weekend
photo courtesy of Bob Young
Copyright © 2015 Parma Ridge Wine and Spirits Co., LLC, All rights reserved.
Really very easy to do. Fresh spinach that the center ribs have been removed and spinach is chopped. Then soft cooked eggs in water and tarragon vinegar. Served with french fries. That’s one way.
Here’s another. Remove ribs from spinach. Steam 30 seconds in tarragon vinegar and water. Soft cook eggs in the same water. Toasted Sourdough with Raspberry Jam. Either way is quick, easy and yummy!
And yes, eggs from Meadowlark Farms, sourdough from Acme Bakeshop and spinach from Purple Sage Farms, all local farmers. Tarragon from our garden last year. We made the tarragon vinegar November of 2014.
As Ina would say, “How easy is that?”
Yea! Parma Ridge Winery, 24509 Rudd Road, Parma, ID has re-opened! Under new owners Chef Storm and Stephanie Hodge, the venue has changed also. They are now serving a wonderful Sunday Brunch from 12 noon to 5:00pm. The space indoors is limited in the winter season to about 25 seats. The deck is open in season. Wonderful owners. Wonderful location. Wonderful food. The wine pictured is really a good Rosé of Merlot. Not too sweet and with a little spice to it. It was named after their daughter. You might want to call for reservations if you have 4 or more people. Or visit their website at Parma Ridge Wine and Spirits. From their website, “Tasting Room hours are 12-5 p.m., Friday – Sunday. Now open for Happy Hour Friday from 4-7 p.m. Join us for a glass of wine, a bite of food and take in the amazing view!” Enjoy the creations of Chef Storm and/or the artwork of Stephanie. Here is what we had and some photos of the area. Enjoy! Ranks very high for winery food – 5-Stars! It’s that good! I have also listed it on TripAdvisor.