This was such a delightful meal to make for friends Krista and Jess – Krista helps weed the flower beds. And she even gave us a beautiful White Daisy plant for the front bed. – A couple of weeks ago, we made breakfast for Donna who also helps us in the garden. The breakfast was Eggs Benedict! – The buffalo was local from Brown’s Buffalo Ranch in Nyssa, Oregon. Phone: 1-(541)-372-5588 or 208-741-5449, 720 Stephens Blvd., Nyssa, OR 97913. Hump roasts can be tough. But this one cooked for 6 hours on low in the crockpot 1/2 cup bone stock and 1 cup sherry and it was awesome! Spring vegetables – baby carrots, baby turnips, spring onions and rutabaga – were placed in the broth at different times. Here are some photos. Enjoy!
No. It’s not Christmas! It’s Spring. Time to eat what is in your garden. Edible flowers and the most popular are pansys and nasturtium. Here are two photos that I took – one of a potato salad and the other of crab cakes. You eat with your eyes first, so make an impression. But remember – Never Serve Anything on a Plate That You Cannot Eat! If you don’t know if it is edible, Do Not Serve It!
Edible flowers are flowers that can be consumed safely. Flowers may be eaten as vegetables as a main part of a meal, or may be used as herbs. Flowers are part of many regional cuisines, including Asian, European, and Middle Eastern cuisines … With their powerful and unique flavors, textures and colors, edible flowers have gained popularity as a creative and innovative ingredient for the culinary world; they are added to foods to provide flavor, aroma, and decoration. They can be eaten as part of a main dish and can be incorporated into salads. Flowers can be added to beverages as flavorings, or be used to make beverages such as tisanes and wines. They are added to spreads such as butter or fruit preserves, and to vinegar, marinades, and dressings.
Flowers are also consumed for subsistence. Many flowers that are technically edible can be far from palatable.
For best flavor, flowers should be fresh and harvested early in the day. Wilted and faded flowers, and the unopened buds of most species, can be distasteful, often bitter. The taste and color of nectar widely varies between different species of flower; consequently, honey may vary in color and taste depending of the species of flower. Many flowers can be eaten whole, but some have bitter parts, such as the stamens and stems. [Wikipedia, et al]
Arugula (Eruca sativa)
Basil (Ocimum basilicum)
Broccoli (Brassica oleracea var. italica)
Cauliflower (Brassica oleracea)
Chamomile (Chamaemelum nobile)
Chervil (Anthriscus cerefolium)
Chives (Allium schoenoprasum)
Chicory (Cichorium intybus)
Chrysanthemum (Chrysanthemum spp.)
Dandelion (Taraxacum officinale)
Dill (Anethum graveolens)
Fennel (Foeniculum vulgare)
Mint (Mentha spp.)
Nasturtium (Tropaeolum majus)
Okra (Abelmoschus esculentus)
Pineapple sage (Salvia elegans)
Red clover (Trifolium pratense)
Rose (Rosa spp.)
Rosemary (Rosmarinus officinalis)
Sage (Salvia officinalis)
Snapdragon (Antirrhinum majus)
Squash (Cucurbita pepo)
Sunflower (Helianthus annuus)
Thyme (Thymus vulgaris)
Violet (Viola odorata)
Just a little cloudy and cool, but still fun to see all of the “new”, fresh produce. Great to see some new vendors, too. And with new vendors, comes new “kitchen” ideas and menus. And here are just a few. And with that, comes some new products. The first is Lions Mane Mushrooms. CAUTION: Know your wild mushrooms and the distributors before eating. Some are toxic!
Hericium erinaceus (also called lion’s mane mushroom, monkey head, bearded tooth mushroom, satyr’s beard, bearded hedgehog mushroom, pom pom mushroom, or bearded tooth fungus) is an edible and medicinal mushroom belonging to the tooth fungus group. Native to North America, Europe and Asia it can be identified by its long spines (greater than 1 cm length), its appearance on hardwoods and its tendency to grow a single clump of dangling spines. Hericium erinaceus can be mistaken for other species of Hericium, all popular edibles, which grow across the same range. In the wild, these mushrooms are common during late summer and fall on hardwoods, particularly American beech. [Wikipedia]
Common name: Lion’s Mane, Bearded Tooth, Hedgehog Mushroom, Satyr’s Beard, Old Man’s Beard, Unbranched Hericium.
Description: The bearded tooth fungus is white when fresh and yellowish with age. It has long spines. The fungus is 4-10” (10-25 cm) across. It is an oval to rounded solid mass of spines which hang in a beardlike fashion. The spines cover the sides and are formed in lines. This fungus is attached to the tree by a tough, thick, root like structure. The spines are .4 – 1.5 “ (1-4cm) long.
Ecology/associated hosts: The bearded tooth can be parasitic, found on living trees; especially oak, maple, and beech, and saprotrophic, found on decaying hardwoods. The season is from August – November.
Harvest: Harvest of bearded tooth mushrooms can be difficult as often the fungus is growing high in a tree. The best method is to cut the fruit body at the base, close to the tree and thus remove it in one piece.
Many wild picked Hericium mushrooms may house various tiny beetles and/or sawdust, appearing like bits of decayed wood. Thorough cleaning by shaking and hand removal of such nuisances is often needed. If the mushroom has begun to discolor to a yellowish tone, it is too old and likely will have a sour or unpleasant flavor after cooking. [Midwest Mycology Org]
With all of this information in mind, here is one use – A Lion’s Mane Mushroom Omelet!
And then there is seafood. I grew up on seafood – which I did not particularly like at the time. But it was either seafood or liver. I really don’t care how you cook liver or what you do to it – It’s still liver! If you like crab cakes, and Robin and I do, here is a recipe we came up with. Give it a try. CS Crab Cakes. These are mostly East Coast Style, less the saltine crackers. But still made with Blue Crab (Phillips). It’s an Atlantic thing.
But you can not have dinner without breakfast. Here are two to try. Differently good!
And the good thing about all of these meals? 95% of the ingredients came from the Boise Farmers Market or their vendors. (Eggs, lamb, polenta, micro greens, bread, bread crumbs (from Acme Bakeshop sourdough bread), mushroom, etc. We eat well and know where our products come from. Thank-You BFM and vendors!
It’s been a while since we were here last. But just to let you know, this is still a superb, 5-Star bistro. Superb food. Superb wines. Superb staff. Our many thanks to Chef Storm and Sous Chef Megan and their staff for a great dinner. Stephanie and her servers were awesome and service and friendliness was super. Chef Storm made a post on FaceBook that shows you how dedicated Storm and Stephanie are. “It’s always exciting when you get a surprise visit from the health inspector. It’s even more exciting when you get 100% and they say they’re going to come back and have dinner with their spouse!!!”
And if you are planning to go to the Parma Ridge Winery and Bistro tomorrow for Easter, and you do not have reservations, I was told yesterday that they are sold out! But if you are going to visit them – and I sincerely hope you will – here is some information that you will need: “We are open Friday,12-9 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. with wine tasting and our regular menu all weekend long. You can now text us at 208-946-5187 to make a reservation.” And if you still need information, here is their blog post (it changes weekly) on the Snake River AVA Happenings Blog: AVA Happenings at Parma Ridge.
OK. Here is what we had. Enjoy! We did! (Left-Click any of these photos to see them enlarged.)
We did have a good visit to Deja Brew – Laugh A Latte in Meridian on March 23, 2018 at 112 East Idaho Avenue, Meridian, ID 83642. Phone – (208) 957-6442. Hours – Mon: 6:30AM-8:00PM, Tue: 6:30AM-8:00PM, Wed: 6:30AM-8:00PM, Thu: 6:30AM-9:00PM, Fri: 6:30AM-9:00PM, Sat: 6:30AM-9:00PM, Sun: 6:30AM-3:00PM. Good ambiance with plenty of open seating. It can be a little noisy, though; They need to turn the music back somewhat. You must order your food at the counter, but they will generally bring it to your table. They do have a good Breakfast/Lunch Menu with many varieties of coffee and tea. Their Dinner/Wine/Beer Menu, with a good selection of beer and wine. We will return to this bistro in Meridian. It is definitely a 4-Star restaurant/bistro. Here are some photos. Enjoy!
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.)
This has been a question that I get quite often. It’s time to post a response. From Emma Christensen at thekitchn.com our answer seems to be quite clear. And non-complicated.
For years I assumed that “stock” and “broth” were interchangeable terms for the same thing: liquid flavored with vegetables, meat scraps, and bones, used as the base for soups, sauces, and other dishes.
But is this actually the case? It turns out there is a slight but significant difference between stock and broth.
The Primary Difference Between Stock & Broth
Often stocks and broths both start off the same way: scraps of vegetable, meat, and bone are slowly simmered to extract as much flavor as possible. But there is technically a difference between the two.
Broth: Technically speaking, broth is any liquid that has had meat cooked in it. Of course, now broth really is a catch-all for any flavored cooking liquid, including broths made by simmering fish, vegetables, or even legumes.
Stock: Stock, however, always involves bones, simmered for a long time to extract their gelatin and flavor. The thick, often-gelatinous nature of stocks is only possible when bones are present. Roasting the bones makes for a richer, more deeply colored stock, but it’s not essential to the process.
Seasoning Makes a Difference
There are other differences as well; chief among them is seasoning. Stock is a liquid that is left unseasoned for cooking with. But broth is usually seasoned and can be drunk or eaten on its own.
For the most part, a stock should be an unseasoned liquid. Broths, on the other hand, get some seasoning. We add salt; some other spices, like black pepper; and perhaps a splash of wine — all for the purpose of making this neutral stock taste delicious and drinkable on its own.
So, a more technical definition for broth would actually be “seasoned stock.” Now that the salt and other seasonings are added in, broth is tasty and satisfying.
It might seem like stock will always end up salted and seasoned once it’s used, and therefore saying there’s a difference between the two is really just splitting hairs, but the point of stock is that you have control over how it gets salted and seasoned from dish to dish. Maybe the stock will be used for poaching fish, so you only want a little or no salt. Maybe you’ll be reducing it down to a sauce, so starting off with a salted broth will make the reduction taste too salty. The point is that stock is a blank slate, while an already seasoned broth is not.
(Image credit: Emma Christensen)
A New Way of Doing It
Culinary schools and passed-down kitchen wisdom say that broth is made from meat and stock is made from bones. Meat gives flavor, which is why it is necessary in a broth that can be eaten alone. Bones, cartilage, and skin have collagen, which when heated, turns into gelatin that gives a stock body and a thicker, richer texture in the mouth.
However, whether you’re making a meat-based stock or broth, it’s always best to include as much raw material as possible. While you can skew the proportions in either direction, depending on what scraps you have or what flavor and body you’re going for, having both will ensure that your stock or broth is flavorful yet has body and isn’t thin. And if your liquid is cloudy, don’t sweat it — flavor is the important thing here.
Are Store-bought Stock and Broth the Same?
All of this said, this difference between stock and broth is fairly confined to the restaurant and professional culinary world. In our home kitchens, the terms are generally interchangeable.
I also see “stock” and “broth” both used to describe the same product in the grocery store, sometimes salted and sometimes not. Personally, if I’m not making my own, I prefer to buy brands with the least amount of sodium (salt) since that gives me the most control with my own seasoning.
What do you think? In your everyday cooking, is this a technical difference, or do stocks and broths both have a place in your cooking?
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.
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.