Easter Dinner – The Saga Continues

12 Sunday Apr 2009

Posted by Bob and Robin in Celebrations, Food, Food Prep, Photos

Most holiday dinners around here are a “saga”. But now that we have a New Kitchen, the “Saga” is far more fun and efficient. The Lamb Roast is marinating; The Angel Food Cake is prepped; The Panchetta Wrapped Asparagus is prepped;

The wines are standing …… The 1988 Indian Creek (ID $189.00) Pinot Noir, an awesome wine from an awesome winery is standing and getting “more happy”. Too bad this is our last bottle and I don’t think Indian Creek has any more either.
The 2007 Bedrock Winery, Rachael’s Vineyard (Sonoma CA $45.00) is also standing. This should be an interesting comparison.

And then the Challah is ready!! This is really a fantastic Jewish Celebration bread. And I have had some questions on the bread, so here are some photos of the process.

Here is the dough getting ready for the first rise. Give it plenty of room. Notice the buttered sides of the bowl. You can place it in the oven with just the oven light on and it will maintain a good rising temperature.

Here is the Challah dough after the first rise, about 1 1/2 hours.

After the second rise, one must “braid” the dough after dividing it in half. The loaf in the rear has been braided, buttered and sesame seeded. The loaf in the front is about to be braided. The loaf weights each are about 2 lbs, 2 oz. Your batches may vary.

Here are the two loaves braided, buttered and seeded.

And here we have the “fruits of your labors”! But don’t cut it until it cools.

The making of the Challah is not hard. It does, though, take some time and patience. The recipe is posted elsewhere on these Easter postings. Try making the bread before you try it for friends. If you do make it, let us know how it went for you. Try it plain and buttered and try it toasted with butter. It has a wonderful flavor! Oh, and the crumb is tight and not open, as in a French baguette. Experiment with this bread and have fun with it! I have had several questions about this bread, so I hope I have answered them for you. Cheers!

Easter Dinner – Updated

11 Saturday Apr 2009

Posted by Bob and Robin in Bread, Celebrations, Food

≈ 1 Comment

Well, the season is upon us. It’s time for our Lamb Dinner and here is how it is shaping up.

Roasted Lamb with Garlic and Rosemary

Green Salad

Pancetta Wrapped Asparagus with Citronette

Dried Corn

Challah

Along with the Entre, we will have

1988 Indian Creek Winery Pinot Noir ($189.00) (The last one we have!)

2007 Bedrock Winery Pinot Noir Rebecca’s Vineyard ($45.00)

We thank Jerri Nelson, Idaho Hotel, Silver City, Idaho, who sent us the recipe for the asparagus, so Robin and I decided to revise the menu for Easter. That asparagus dish really looks good. And the Challa, such a wonderful celebration bread!

A Busy Evening

10 Friday Apr 2009

Posted by Bob and Robin in Beer and Ale, Celebrations

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A couple of things going on tonight. Just gotta use this kitchen!

First of all, we had some left-overs (Anthropologically – Hunters and Gathers) so Robin made a very good dish. Pictured above is Halibut with Beurre Blanc and Rice with Almonds and String Beans. A good wine went well with this – a 2006 Casa Castillo Jumilla.

But then, I also have another project going on.

Here is the Heavy Scottish Ale. I may be bottling this weekend. I really don’t know. The fermentation is going quite well – slow and steady. But I have had some questions on Scottish Ale. Here is some information I gathered from the web at different locations. The ale I am making is very much like the Robert the Bruce Scottish Ale as listed below. I am making a Highland Heavy Ale.

Highland Heavy Ale – In the Highlands of Scotland, centuries ago, small breweries began producing rich, dark, hoppy ales know locally as “Heavy”. In addition “Light” beers were also brewed, known south of the border as Milds, but it was a pint of “Heavy” which typified the highlanders’ preference.
You can now recapture this distinctive rich bitter flavour, with its dark, malty brew, balanced by a generous helping of hops. To enjoy Highland Heavy Ale at its best it should be served at cellar temperature.

Typical analyses when canned:
Colour (EBC Units) 50 – 60
Bitterness (EBU’s) 45 – 55
Solids (by refractometer) 80% – 82%
Acidity (as lactic) 1% max
pH 5 – 6
Free Amino Nitrogen 0.15%

Description:
The Scottish style of ales break down into Light, Heavy and Export. In the 19th century Scotland, a nomenclature, based on the now obsolete shilling currency, was devised in order to distinguish each. 60/- (light), 70/- (heavy), 80/- (export), 90/- to 160/- for Scotch Ales. Scottish Ales traditionally go through a long boil in the kettle for a caramelization of the wort. This produces a deep copper to brown in colored brew and a higher level of unfermentable sugars which create a rich mouthfeel and malty flavors and aromas. Overall hop character is low, light floral or herbal, allowing its signature malt profile to be the highlight. Smoky characters are also common.

Example: Robert The Bruce Scottish Ale
Not a bad Scottish Ale, but nothing extraordinary. Brown in color, kind of on the drab side, not very exciting. The basic characters are there – nice peat and slightly smoky, malty and a bit nutty, but nothing really jumps out and grabs me. I tend to prefer drier beers but for a Scotch ale I’m really looking for that malty robust sweet flavor and this one isn’t giving it to me. Not much in the way of spicy hops either, which wouldn’t have hurt. However this was a nice and mellow brew, maybe I just wasn’t in the mood.

Serving type: bottle
Pours a clear, dark amber color. 1/4 inch head of a pale tan color. Decent retention and poor lacing. Smells of roasted malt, sweet malt, and some coffee aromas. Fits the style of a Scottish Ale. Mouth feel is smooth and thick with a low carbonation level. Tastes of roasted malts up front, slight hop background, sweet malts, an almost toffee flavor, and then a smooth roasted malt finish. Wow, for all the malt crammed in this brew it is still very easy to drink (almost deceptively so). Overall, this beer doesn’t have a very good appearance, but makes up for it in flavor.

Taste/Mouthfeel: Ah, there’s the peat – slight smoky peat flavors creep out amongst really sweet, chewy, caramelly malts and dark sticky fruity tastes. A notable hop profile comes across in a slightly bitter citrus taste that balances out the sweetness and compliments the very well carbonated feel. I love the effervescence – it lends a sort of creaminess to this well-bodied and full-flavored beer. Stickiness remains awhile throughout the palate. Delicious. Best example of the style in the taste that I’ve experienced.

Example: McNeill’s Tartan Export
Clingy tan head laced well and displayed good retention. The nose was malt, wheat bread and hints of wood (oak?). The flavors were good too. Roasted malt up front with the charred character being clear like burned toast. A caramel sweetness adds to the palate but it’s not very complex otherwise. Slightly bitter on the finish giving it a certain crispness. Medium body, medium carbonation. Nothing stellar but a good standard brew.

Pours a semi-clear ruby red with a big cloudy two finger off-white head that slooowly recedes. Nice frothy layer of stickiness remains on the sides of the glass. Smell is woody and malty. A slight smoked grain tickles the nose with a fair amount of cinnamon bread. Sweet lemongrass aroma as well. Sweet caramel malt and candy apple up front on the tongue, not what I was expecting. Very light citrus flavoring with white grapes and pear as well. This beer almost tastes like an apple cider to me. Just the slightest hint of smoked malts to give this beer even more character. Very light and crisp body with a very fluffy feel. Carbonation is fairly strong, but as are most with this brewery. Another beer to enjoy on a warm summer day.

So there you have some information that you may have known. Really – There is more to beer and ale than Coors and Bud. Really!

Easter Dinner, Revised

09 Thursday Apr 2009

Posted by Bob and Robin in Bread, Celebrations, Main Dish

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Well, the season is upon us. It’s time for our Lamb Dinner and here is how it is shaping up.

Roasted Lamb with Garlic and Rosemary

Green Salad

Pancetta Wrapped Asparagus with Citronette

Dried Corn

Challah

It should really be a fun dinner. And of course, Robin will come up with a great wine! Jerri Nelson, Idaho Hotel, Silver City, Idaho, sent us the recipe for the asparagus, so Robin and I decided to revise the menu for Easter. That dish really looks good.

Baked Sweet Potato Fries

07 Tuesday Apr 2009

Posted by Bob and Robin in Recipe By: Robin Young, Recipes

≈ 2 Comments

We wanted something different to go with Roast Beef last night. So, to change from the “standard” French Fry type potato, Robin came up with these Sweet Potato Fries. A good sweet change from the “standard”. Enjoy!

Baked Sweet Potato Fries

2 medium-sized Sweet Potatoes*
2 T Extra Virgin Olive Oil
½ t Cumin
½ t Oregano
½ t Coriander
1 t Kosher Salt
1 t Parsley
Fresh Ground Pepper (about 10 turns of a pepper mill)

*you want 1lb sweet potatoes after they are peeled, sliced, etc. If you weigh them at the store make sure you have a little more than a pound to allow for the peeling, and tossing of small pieces.

Preheat oven to 425 degrees.

Put the sweet potatoes in a bowl and drizzle the olive oil over them. Use your hands to make sure each one is coated. If you’ve got more than a pound of sweet potatoes, add a little extra olive oil. They should all be glistening.

In a separate bowl, combine all of the herbs and spices. Then sprinkle on the oiled potatoes and continue to toss until well coated.

Place the fries on the baking sheet. It’s very important that they are not touching.
Place cookie sheet in pre-heated oven and set the timer for 15 minutes. Don’t open the oven door, not even for a peak! Let them do their thing.

After 15 minutes take pan of oven and flip the fries. Put the pan in the oven and cook for another 15-20 minutes. Just keep an eye on them. They should be nice and golden brown. Crispy crunchy on the outside, and sweet and soft in the middle. Take them out of the oven and serve immediately. They cool off very quickly so they’re best eaten right away. Serves about 4.

Scallops and Asian Slaw

05 Sunday Apr 2009

Posted by Bob and Robin in Food, Food Prep, Recipe By: Robin Young, Wine Dinners

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Scallops and Asian Slaw

Buddy, like Mama Cass, “Singing For His Supper”

The Scallops, Sea Scallops, were broiled with salt, pepper, garlic sliced thin, Old Bay Seasoning and Paprika. The slaw was Robin’s and the recipe is listed below. It was super with the scallops. Both were excellent with a 2005 Moscato D’Asti, an Italian bubbly wine, full of fruit and slightly sweet. It went extremely well with the dinner.

Asian Slaw

8 Servings

Cabbage is chock full of nutrients including vitamin C and indoles, important cancer-fighting compounds. In addition, red cabbage also contains anthocyanins, the purple pigment with strong antioxidant activity commonly found in blueberries. In the winter months, cabbage is an abundant nutritional resource when other fresh produce is either expensive or unavailable. This recipe calls for a lot of salt, but it is used in this dish to soften the cabbage. Then it is thoroughly rinsed off so the recipe doesn’t provide too much sodium. This coleslaw is colorful and makes a delightful accompaniment to any meat, fish or vegetarian main dish. The garnish of minced scallions and toasted sesame seeds brings out the flavor of the slaw and adds additional crunch.

Ingredients:
1 medium head green cabbage
1 medium head red cabbage
3 tablespoons sea salt
3 large carrots
1/4 cup minced scallions
1 tablespoon toasted sesame seeds
Dressing:
2/3 cup unseasoned rice vinegar
1/4 cup light brown sugar
1 1/2 tablespoons dark-roasted sesame oil

Instructions:
1. Discard the outer leaves of cabbages. Cut heads in quarters; remove and discard cores. Slice cabbage thinly or shred in a food processor. Layer the cabbage in a large bowl with the sea salt. Toss to distribute salt evenly and let cabbage sit for 1 hour to soften.

2. Meanwhile, peel the carrots and grate them into thin shreds.

3. Drain off any liquid produced by the cabbage and rinse the cabbage well in several changes of cold water to remove excess salt. Taste the cabbage; if it is still too salty, rinse it again.

4. Add carrots to the cabbage and mix well.

5. Whisk the rice vinegar, brown sugar and sesame oil together in a small bowl.

6. Pour the dressing over the cabbage and mix well. Let chill. Garnish with minced scallions and toasted sesame seeds before serving.

Nutritional Information (Per serving)
126.8 calories
3.7 g total fat (0.5 g sat)
0.0 mg cholesterol
23.7 g carbohydrate
3.6 g protein
5.7 g fiber

Dinner Worthy of a King

04 Saturday Apr 2009

Posted by Bob and Robin in Photos, Recipe By: Robin Young, Wine Dinners

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So, now that the kitchen is really finished – the final grouting was done today – it’s time to get serious about using the appliances. Not to be outdone, I made a Halibut Beurre Blanc and Baked Potatoes and Robin made some wonderful Chinese Long Beans. An awesome dinner! It is such a delight to use appliances – gas stove and modern microwave – that are “controllable”. Along with that we had a delicious 2006 Cold Springs Winery Idaho Riesling. (Good job, Jamie!) Wonder what else we can come up with. Is it time for Robin to do a Sauce Class? Or a Paella Class? Hmmm. Cheers!

Robin’s Chinese Beans:
Make these tasty green beans as spicy as you wish by adding more or less hot chili flakes. The dish is good served hot or at room temperature

Serves 6

2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
2 teaspoons sugar
Hot chili flakes to taste
1 pound green beans, trimmed
1 tablespoon toasted sesame oil
2 tablespoons grated fresh ginger
2 tablespoons thinly sliced garlic

In a small bowl, whisk together the soy sauce, vinegar, sugar, and chili flakes. Set aside.

Place 1/4 cup water in a large skillet and bring to a boil over high heat. Add the green beans, cover the pan, and cook until the beans are crisp tender, 3 to 4 minutes. Uncover, and drain any water that remains in the pan.

Add the oil, ginger, and garlic to the beans in the skillet and cook over medium-high heat, stirring frequently, until the beans are lightly browned, about 2 minutes. Do not let the garlic burn. Add the soy mixture to the pan and cook, stirring constantly, until the sauce thickens and glazes the beans, about 2 minutes.

Transfer to a platter and serve the beans hot or at room temperature.

Flour and Protein vs Gluten

03 Friday Apr 2009

Posted by Bob and Robin in Food Prep, Food Trivia, Interesting Information

≈ 3 Comments

A Discussion on Flour Types

Those of us who like to bake – that was not always the case for me – have at least at sometime in the past, been confused about “gluten” and “protein” levels in different flours. What’s the difference between Bread flour and Pastry flour, for instance.

First, lets start with “gluten”. “High protein flours are generally recommended for yeasted products…” that require a lot of structural development in order to keep their shape and strength: The development of gluten. (2004, Baking Illustrated. Page 1) It is the gluten produced by the protein in the flour that produces elastic sheets in the dough that expand with the gas produced from the yeast. Flours are categorized by their protein levels.

That said, let’s look at the protein levels, or the ability of a flour made into a dough, to produce high glutens. The two are related.

Bread Flour – Protein content about 14 grams per cup. (There are 27 grams to the ounce) This is the flour of choice for yeast doughs. A slightly higher proportion of protein is available to professional bakers, such as your local pizza maker. In most cases, if a recipe calls for a high gluten flour, bread flour will work just fine.

All-Purpose Flour – Protein content 10 – 12 grams per cup. This staple flour is usually a blend of high gluten hard wheat and low gluten soft wheat flours. All-Purpose flour from the supermarkets, Pillsbury and Gold Medal – flours milled in the northern United States – have the 10-12 grams per cup. However, there are variations of All-Purpose flours between brands. For instance, King Arthur All-Purpose flour and Hecker’s have protein levels as high as 12 – 13 grams per cup. Almost as high as Bread flour. Southern brand flours, such as White Lily are low in protein, about 9 grams per cup. When a recipe calls for All-Purpose flour, you can use either bleached (chemically induced whiteness) or un-bleached (no chemical additives).

Cake and Pastry Flour – The lowest of the protein levels at about 8 grams per cup. These flours are used when a tender crumb is desired. Cake flour is chlorinated to make it whiter, Pastry flour is not. Cake flour can be found in most grocery stores, Pastry flour is not always available. If you cannot find Pastry flour, combine 3 parts of All-Purpose flour with 1 part of Cake flour.

So there you have a short discussion on the different types of flour and why some are better suited for breads and the like and others are better suited for piecrusts and cakes.

1996 Baking With Julia, William Morrow and Company, New York

2004 Baking Illustrated, Editors of Cook’s Illustrated, America’s Test Kitchen,
Brookline, MA

2006 Bob’s Red Mill Baking Book, John Ettinger, Running Press, Philadelphia, PA

April Food Trivia

02 Thursday Apr 2009

Posted by Bob and Robin in Food Trivia, Interesting Information

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And from Rudy’s – Cooks Paradise in Twin Falls (ID), we have the following trivia:

This Week in the History of Food & Drink:

April 1: National Sourdough Bread Day…no kidding!

April 2, 1863: THE RICHMOND BREAD RIOTS – Shortages of food caused hundreds of angry women gathered in Richmond, Virginia to march on the governor’s office and then on the government commissary to demand bread. It ended in a riot when they broke into the commissary and then other shops & buildings and carried out anything they could carry. Even the hospital reported losing over 300 pounds of beef. Arrests were made, but at the request of authorities, the newspapers downplayed the incident, and records were later destroyed when the Confederate government fled and burned much of the town behind them.

April 3, 1985:.The Brown Derby Restaurant in Hollywood, California closed after 57 years. Robert Cobb, owner of the Brown Derby, created the Cobb Salad there in 1936.

April 4, 1828: Casparus van Wooden of Amsterdam, patented chocolate milk powder.

April 5, 1764: The Sugar Act passed in Britain, placing new restrictions on the import of molasses to America.

April 6, 1930: Twinkies go on sale for the first time.

April 7: World Health Day

They come up with some really interesting trivia! Cheers!

Bob’s Birthday Dinner

02 Thursday Apr 2009

Posted by Bob and Robin in Celebrations, Food, Recipe By: Bob Young

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It’s not always that someone reaches the age of 67, but I did today. Actually, it’s a celebration that has lasted since Sunday and may go through this Friday.
On Sunday, Sophia, Carlynne, Robin, Mac and Marnie and I all went to Brick 29 in Nampa for a Birthday Brunch.

The selection is always great. But do make reservations – They get extremely busy!

(Robin was really laughing at something!) But then on 1 April, Robin and I fixed dinner in our NEW kitchen! Please note the Fresh bread and the 2004 Ravenswood Teldeschi Zinfandel from the Dry Creek Valley (CA). An awesome wine! Rich and full; deep, dark purple color.

The wine went very well and stood up to the Roasted Potatoes and Onion with Garlic, Sage and Thyme; the Asparagus with Lemon and Garlic; the Rib Eye Steaks. Such an awesome dinner. Did I mention that we made this here, at home, in our NEW kitchen?

I tried a new marinade with the Rib Eye before I grilled it.

Big Red Marinade

1 1/2 c Red Wine
1 1/2 Red Wine Vinegar
1/3 c Olive Oil
4 t Rosemary, dried
5 Garlic cloves, minced
3 t Thyme, dried
Rib-Eye steaks

The night before grilling, combine all ingredients of the marinade and blend with an immersion blender. Place the Rib-Eye Steaks in a zip lock bag. Place in the refrigerator and turn at least twice. Remove from refrigerator 2 hours before grilling. Grill on a hot grill.

What an awesome couple of days! Thank-You everyone for such a great time!