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!
Thank you so much Artist Stephanie and Chef Storm Hodge for another delightful brunch! These brunches are superb! 5-Star! (Bistro Weekend Menu – subject to change – or Parma Ridge Winery and Bistro) And many thanks to Garry and Donna for meeting us at the bistro for lunch, despite the highway detours! Here is what we had along with our 2016 Parma Ridge Winery Tre Bianchi and a 2015 Parma Ridge Winery Carmenere. Cheers! Left-Click any of these photos to see them enlarged.
And to follow-up from the Parma Ridge Winery web page,
Savor the Flavor
Offering both an in-house menu in the Tasting Room and custom menus for your scheduled event, Storm is looking forward to making your day special. From appetizers to full course meals, Parma Ridge offers both the taste and the view. Come by during tasting room hours to enjoy one of his delicious menu items, or contact us today to plan your special event!
I did mention to Stephanie that Robin and I have probably had close to all of the items offered on the menu. We have never had a bad selection, but there are some we prefer! The Parma Ridge Bistro is definitely a 5-Star winery bistro in the Snake River AVA.
It could be anything! But hopefully, it’s always pretty good. Mostly healthy and always has a local product element. Local. That’s what we try to feature always! Beef, pork, lamb, seafood, greens, fruit, vegetables, eggs, mushrooms, sprouts. You get the idea. And what’s even more fun – sometimes … most times – is preparing the meals. Here are a few photos of some of the dishes we have made recently. If there is a recipe for the item, it may be in the recipe file as listed above or you can look for it by Clicking Here.
We were going to make Greek kabobs and I wanted to find a good Greek herb blend. There is a really good Greek restaurant near us, Mazzah Mediterrean and every time I walk by it, I get this wonderfully awesome aroma of Greek spices. So I found this chart of cultural Spice Blends. We used the Greek Spice and added Sumac and Marjoram. If you are looking for a particular blend, this may help. Save the image and print it out if you need to.
So there you have it. Not 100% local, but darn close. And this time of year with the Boise Farmers Market being open, it gets easier to buy those local products. Plus, our herb gardens are in full swing – bloom! Enjoy.
Well I did go this year. The first time since the first one that was held 4 years ago in 2012. What drew me this year? Janie Burns and probably the fact that the organizers added Idaho food products, thus Foodfort!
The Treefort Music Fest is a five-day, indie rock festival which is held at numerous venues throughout downtown Boise, Idaho in late March.The 2014 festival took place March 20–23 with the featured acts Built to Spill, The Joy Formidable, and Poliça; the 2015 festival, scheduled March 25–29, featured TV On The Radio, Trampled By Turtles, and Emily Wells, and locals Built to Spill and Josh Ritter. Treefort has been called “the west’s best SXSW alternative” and “Boise’s preeminent artistic, cultural and musical happening” which has “morphed from quirky music festival to consuming community event.” It has also been characterized as having become a “nationally renowned gathering just by maintaining its personable close-knit vibe” and a “music lover’s joyous mayhem” which showcases the soul of Boise. [Wikipedia]
Here’s some of the venue – Beer, Food and Entertainment.
I heard the Michael from Acme Bakeshop was working on a new bread and had samples. I did not see him. But maybe next week when the Boise Farmers Market opens for the season. Find them from 9am to 1pm at 10th and Grove in Boise.
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!
You can not have a successful Tailgate Feast without Acme Bake Shop bread. We had some of their Baguette with our own Gumbo and Corn Bread. If you would like a good corn bread recipe, here is the one we use, Guatemalan Corn Bread. I just adapt it and put the corn from 1 ear in the batter without chopping the kernels. I still use the 3 ears mixed with the eggs. This reduces the amount of sugar I add to the batter. I only used 1/4 cup of sugar instead of 1 cup. See the recipe.
As for the gumbo, we use our “stand-by” recipe that we used for Robin’s 70th Birthday. I just reduced the ingredient amounts to satisfy our needs. Robin’s 70th Birthday Gumbo. Do enjoy the recipes and these photos. It made for a great Tailgate adventure. And, BSU won the game with Louisiana Ragin’ Cajuns, 34-9. That makes BSU 3-1 for the season, their only loss to Ole Miss.
This is what I like about this time of year and the Boise Farmers Market. The chives in the eggs came from our garden. Truly an all Idaho breakfast. Most of these items are available at the Boise Farmers Market, every Saturday at 10th and Grove from 9am – 1pm. Take a look.
Yes indeed! A great Saturday for three reasons: (1) Be sure to congratulate Robin on being 5 weeks smoke free! It’s not easy. (2) Wish Robin a Happy Mother’s Day tomorrow and (3) A good time at the Boise Farmers Market, even though the weather was not the best – It snowed on the mountain! I met some great new vendors today. The Big Lost River Meats in Mackay, ID ((208) 588-3085), their Garlic and Rosemary Sausage is wonderful and C&G’s Wild Alaska Salmon. I got some good salmon information from them. Enjoy the information! Cheers.
Here is some good information on salmon. We always have Coho (Silver) or Copper River Sockeye (Red) salmon in our freezer. No problem having baked or poached salmon several times a week.
OK. So are they really from Scotland? Well, not exactly. They were “invented” in London in an upscale department store. Here is a short history from http://www.scotch-eggs.com. And now, I will probably try some of these and pretty soon. When I do, I will post the results here and if I run into any trouble along the way. I will post a recipe below that gives a pretty complete set of instructions. Enjoy!
The History of Scotch Eggs
In recent years the scotch egg has come back in to fashion, from being a fairly bland egg mayo filled affair from supermarkets to home made delicacies adorning pubs bars and menus. But where did it all start?
Legend has it the scotch egg was invented not by the Scots, but by Fortnum and Masons in London. Fortnums archives reveal that back in the 1730s they invented the scotch egg due to customer demand. Back then their customers would partake in long carriage journeys and needed portable snacks for sustenance.
The first reference of a scotch egg recipe appeared in Mrs Rundell’s cook book in 1809 entitled A New system of Domestic Cookery. You will however find better more conventional recipes in our recipe section!
The naming of the scotch egg came to fruition as “scotched” means processed, referring to wrapping a boiled egg in meat and then breadcrumbs. Scotch eggs can be made from hens eggs, quails eggs, duck eggs and at times goose eggs, though technically you could use most eggs, even ostrich!
With interchangeable eggs in the centre of scotch eggs comes experimentation in meat wrapping as well. Popular variations on classic sausage meat include black pudding, haggis, venison or less conventional alternatives like salmon!
As promised, here is a recipe for Scotch Eggs from Jamie Oliver. Enjoy!
4 large free-range eggs
10oz sausage meat
1 tsp fresh thyme leaves
1 tbsp chopped fresh parsley
1 spring onion, very finely chopped
salt and freshly ground black pepper
4oz plain flour, seasoned with salt and freshly ground black pepper
1 free-range egg, beaten
vegetable oil, for deep frying
Place the eggs, still in their shells, in a pan of cold salted water. Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes.
Drain and cool the eggs under cold running water, then peel.
Mix the sausage meat with the thyme, parsley and spring onion in a bowl and season well with salt and freshly ground black pepper (Simon recommends being generous with the freshly ground black pepper).
Divide the sausage meat mixture into four and flatten each out on a clean surface into ovals about 12.5cm/5in long and 7.5cm/3in at its widest point.
Place the seasoned flour onto a plate, then dredge each boiled egg in the flour. Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.
Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.
Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked. Carefully remove from the oil with a slotted spoon and drain on kitchen paper.