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!
Oh my! Such a good dinner. Loved this lamb. The Citrus and Celery Salad, which is posted in the Boise Foodie Blog Recipe File – along with many more recipes, was a delightful addition and paring to the Lamb with Peppers Ragu. Take a look at this delicious meal. The dinner is not difficult to prepare. Just use good lamb. We got this kabob lamb from Meadowlark Farms in Nampa, ID. (Our normal supply of lamb from Felzien Farms is limited to chops and ground this year.) This lamb is great with a Merlot or Malbec. Great to have Marnie with us for dinner.
Das Alpenhaus Deli in Boise was a treat. Robin and I both had a Reuben, German Potato Salad and some Split Pea and Ham Soup (It’s 23 degrees outside!) The sauerkraut on the Reuben was superb – liked the Allspice. And both of us rated the deli 4-Stars out of 5-Stars. You can find more on the Reuben Sandwich at the following posts on this blog: History of the Reuben Sandwich, The Reuben Sandwich Challenge and Rachel Sandwiches for Lunch (Yes, there is a difference between a Rachel and Reuben sandwich!)
They are located at 1340 S Vista Ave, Boise, ID. They are open Monday-Friday: 10.00 a.m. to 6.00 p.m. and Saturday: 10.00 a.m. to 4.00 p.m. Seating is limited, but their take-out service is good. They do not, however, “… *not* take reservations or phone-in orders.”
Their menu changes weekly and the menu can be found on their website, listed above. For this week, here is a Weekly Menu Sample.
“Das Alpenhaus Deli is a luncheonette. This means that we serve a single daily hot special for lunch, served until it’s gone. If we have either run out, or you aren’t a fan of that day’s special then we also have daily soups and make custom sandwiches. It is a rotating menu and every week will differ from the previous week’s menu so be sure to check this page for the current menu. You can also find the menu on our facebook page, where it will be posted every weekend. Guten Appetit!
Das Alpenhaus Delikatessen is the Treasure Valley’s one and only German deli and market! From Beer and Wine to Europe’s finest assortment of chocolates, we pride ourselves in having the widest variety of German, Austrian and Swiss products that Boise has to offer. Our rotating lunch incorporates some of the area’s most popular dishes. Ranging from Käsespätzle to Wiener Schnitzel, there is sure to be something to satisfy your hunger.
Owners Jamie Webster and Greg Hanson opened the doors to Das Alpenhaus Delikatessen in October of 2016 and fulfilled their life-long dream of bringing a piece of the beloved Alps to the Boise area. Having been raised in a German family, the germanic culture has played a tremendous role in Jamie’s life. His love for the area was solidified when he spent an extended period of time living Thüringen, where he mastered the German language and gained an abiding love for the culture.
Many years later, Jamie and Greg are happy to share their love of Germany, Austria, and Switzerland with you. Whether you grew up in beautiful Germany, Austria or Switzerland *or* are simply looking for some great chocolate, it is their hope that Das Alpenhaus Delikatessen will have you feeling right at home. [Their Website]
Now how good is this? Looks difficult to do, but surprisingly easy. Guess you want the recfipe. Here it is; Long but easy.
Porcini Rubbed Ribeye and Eggs
Adapted from: Chef Mario Batali
Ingredients – Porcini Rubbed Ribeye:
2 T Sugar
1 T Celtic Sea Salt
1 t freshly ground Tellicherry Black Pepper
1 t Red Pepper Flakes
¼ c Porcini Mushroom Powder
5 cloves Garlic, peeled and minced
¼ c Olive Oil
2 Ribeye Steaks, bone-in, 2-inches thick
Ingredients – Bruschetta and Eggs:
2-3 T Olive Oil
4 lg Eggs
1 loaf crusty Italian bread, sliced ½-inch thick
3 cloves Garlic, peeled
Extra-Virgin Olive Oil, to drizzle
large crystal Celtic Sea Salt, to garnish
Directions – For the Porcini-Rubbed Ribeyes:
In a small bowl add the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic and 1/4 cup olive oil and stir well to form a thick paste that is the consistency of wet sand.
Rub the paste all over the steaks, coating them evenly. Wrap tightly in plastic wrap and refrigerate for at least 12 hours or overnight.
About 1 hour before grilling, remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Remove to a plate and allow to come to room temperature.
Preheat a grill or grill pan over medium-high heat. Place the steaks on the grill, cover and cook, turning every 6 to 8 minutes for 10-15 minutes for medium-rare, the internal temperature with a meat thermometer should be 125ºF. Transfer to a carving board and let rest for 15 minutes. After the meat has rested, thinly slice against the grain.
Directions – For the Eggs and Bruschetta:
In a large nonstick pan, add a couple tablespoons of olive oil and place over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny. Season with salt and pepper. Serve with the steak.
Reduce the grill to medium heat and place the bread on top. Allow to cook until toasted and lightly grilled on both sides, about 1 minute per side. Remove and rub with a clove of garlic, drizzle with olive oil and sprinkle with sea salt. Serve with the steak and eggs.
Tip: Use your favorite herb rub if you can’t find dried porcini or porcini powder or grind your own dried porcinis.
I saw this recipe this morning and really thought it looked interesting. Tournedos with Creamed Spinach. The recipe comes from Rachael Ray, but we have adapted it somewhat. I have also placed some fairly deep information on the recipe. Here is some of that info.
- Note: Tournedos are: A beef tenderloin, known as an eye fillet in Australasia, fillet in France, the United Kingdom, South Africa and Germany, is cut from the loin of beef.
- Tournedos Rossini (pictured here) is a French steak dish, perhaps created for the composer Gioachino Rossini by French master chefs Marie-Antoine Carême or Adolphe Dugléré, or by Savoy Hotel chef Auguste Escoffier. The dish comprises a beef tournedos (filet mignon), pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras briefly pan-fried at the last minute. The dish is garnished with slices of black truffle and finished with a Madeira demi-glace sauce.
- Demi-glace (English: “half glaze”) is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, used in reference to a sauce, means icing or glaze. It is traditionally made by combining equal parts of veal stock and espagnole sauce, the latter being one of the five mother sauces of classical French cuisine, and the mixture is then simmered and reduced by half.
Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as “beef demi-glace” (demi-glace au boeuf) or “chicken demi-glace” (demi-glace au poulet). The term “demi-glace” by itself implies that it is made with the traditional veal stock.
- Espagnole sauce: The basic method of making espagnole is to prepare a very dark brown roux, to which veal stock or water is added, along with browned bones, pieces of beef, vegetables, and various seasonings. This blend is allowed to slowly reduce while being frequently skimmed. The classic recipe calls for additional veal stock to be added as the liquid gradually reduces, but today water is generally used instead. Tomato paste or pureed tomatoes are added towards the end of the process, and the sauce is further reduced.
- Auguste Escoffier King of Chefs 1846-1935.
Auguste Escoffier, “The Chef of Kings and The King of Chefs,” was born in the Riviera town of Villeneuve-Loubet, France, on October 28, 1846. His career in cookery began at the age of 12 when he entered into apprenticeship in his uncle’s restaurant, in Nice…a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier’s technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier’s achievement was to simplify and modernize Carême’s elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois (“king of chefs and chef of kings”—though this had also been previously said of Carême), Escoffier was France’s preeminent chef in the early part of the 20th century.
Alongside the recipes he recorded and invented, another of Escoffier’s contributions to cooking was to elevate it to the status of a respected profession by introducing organized discipline to his kitchens.
Escoffier published Le Guide Culinaire, which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffier’s recipes, techniques and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world.
- And finally, a really great source book for every kitchen is the The Sauce Bible: Guide to the Saucier’s Craft by David Paul Larousse
Anyone with any ideas of getting veal bones to make veal stock in the Boise area, please let me know. Just remember, I have meds to get next month. Cheers!
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’ve been looking for an acceptable marinara for quit sometime now. Years, min fact. Never was able to duplicate my Mothers, and it was awesome. Took her most of the day. But I came across this recipe from an Italian restaurant in New Jersey. And it is super. Think I’ll keep it. Takes about two hours to make and then dig in. The recipes for both the CS Marinara and the CS Meatballs is in the recipe file on this blog. (The link is in the header and by the photos below.) Here are some photos. Most ingredients used were from local farmers.
Note: I just received this (Sept 8, 2016) from Dave G here in Boise. “Oh my gosh! We cooked these meatballs and sauce up last night for dinner! Amazing! Everyone who loves spaghetti and meatballs has to give this a try. Wow! Thank you so much for posting.”
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.