29 Thursday Mar 2012
Posted in Uncategorized
Thank-You so very much, Carlynne! These will make an awesome Birthday Cake, at least now we have 24 little BDay cakes! But I had to trade our postman, Jeff, a box of Girl Scout Thin Mints for these. The Kandy Kakes are in safe-keeping in the refrigerator. We can not get any Tastykake products here in Boise. We are to far away from Phildelphia. Yum-O!
29 Thursday Mar 2012
Posted in Uncategorized
We came across a good buy on sole the other day from Cash and Carry here in Boise. So tonight, we are having the following recipe. At the end of the recipe is a good discussion on the difference between sole and flounder. Enjoy!
Prep Time: 5 minute
Cook Time: 30 minutes
Ingredients:
Here in North America we have no true sole only flounders. When Europeans came to the Americas they called flounders soles because they looked like the fish they knew in the “old world”. This has led understandably to much confusion over the years. The only true sole would be Dover Sole, Solea solea. Lemon sole is one of the names given to winter flounder, Pseudopleuronectes americanus, (also known as black back). Usually at the retail level when multiple flounder sku’s are sold; flounder is the name given to the refreshed less expensive product, and sole (or lemon sole) is the name given to the more expensive fresh cut product. Fluke,Paralichthys dentatus also called summer flounder can also be sold as sole fillet. Sometimes there is a distinction between sole and lemon sole with the latter referring to a larger fish or a bigger fillet. All these fresh flounders produce a mild and tender white fillet when cooked, so as long as they are fresh I don’t think it matters much what you call them. The refreshed (previously frozen) fillets can be of varying quality, because they usually contain sodium preservative solutions that have you paying for water. Go with fresh when possible. (Source: http://seafoodshop.blogspot.com)
29 Thursday Mar 2012
Posted in Uncategorized
Can’t say that the photo to the left, the artwork on one of Boise’s signal control boxes, has anything to do with this article. But wait! The bird in the art looks a little like a chicken. Well, maybe. In the March 20 issue of the Idaho Statesman, there was a great article on New Rules for Boise Urban Gardners which includes bees, chickens, ducks and rabbits. The home gardener is not included in the proposal as an urban farmer. To differentiate between the two, the proposal as reviewed in the Statesman says that, “Land used to grow plants and harvest food or ornamental crops for educational purposes, donation, use by those cultivating the land, or for sale locally. Home gardens are not considered urban farms … The new ordinance still permits small produce stands, with minor permitting changes.” It is really an interesting article and a good and informative read. What about those noisy roosters at sunrise? “Noisy roosters are still banned in city limits, with the exception of two older neighborhoods in West Boise. The few complaints the city has received are mostly about roosters …” Cheers!
29 Thursday Mar 2012
Posted in Uncategorized
A fun and good dinner tonight.
26 Monday Mar 2012
Posted in Cuts of Beef, Special Information, What's For Dinner?
I came across this graphic while in Albertson’s Grocery Store. And I know that many people want to know what part of the beef they are eating. Here is a pretty good graphic produced by Raymond Vineyards, 849 Zinfandel Lane, St. Helena, CA 94574. You will also find their suggestion for which wine to serve with what cut of beef. And you ask, “Why beef descriptions from a winery?” Here is directly from their web site. Although now, not beef, but other livestock. “Sheep, goats and chickens now make their home in our Theater of Nature and provide some of the compost that nourishes our vineyard.” Enjoy! Left-Click the graphic for a larger view.
25 Sunday Mar 2012
Posted in Photos, Photos By: Bob Young, Pork, What's For Dinner?
This was a really good dinner. Easy to prepare. Enjoy!
24 Saturday Mar 2012
Posted in Party Time, Photos, Photos By: Bob Young, Things To Do, What's For Dinner?
Most people, if they are extremely lucky, will have 3 TBA’s (Trockenbeeren Auslese) in their lifetime. This will be my 6th! This is an Austrian wine. A rich gold color and awesome! Each grape is picked by hand and each grape has sugar concentrated in it. This particular wine has an alcohol level of 10.0%. Question is – When will be a good time to open this?
24 Saturday Mar 2012
You see? We eat other seafood than salmon. Here is a good recipe for tilapia done in a little different way. Our menu for tonight?
While on a trip through the Greek islands, my husband and I had a dish that we loved. I tried to duplicate it by combining several different recipes and came up with this. —Sally Burrell, Idaho Falls, Idaho
Ingredients:
6 tilapia fillets (4 ounces each)
4 teaspoons butter
1 egg
1 cup (4 ounces) crumbled tomato and basil feta cheese
1/3 cup fat-free milk
1/4 teaspoon cayenne pepper
1 large tomato, seeded and chopped
1/4 cup chopped ripe olives
1/4 cup pine nuts, toasted
1 tablespoon minced fresh parsley
1 tablespoon lemon juice
1/8 teaspoon pepper
Directions:
In a large skillet, brown fish in butter in batches. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
In a small bowl, combine the egg, cheese, milk and cayenne; spoon over fish. Sprinkle with tomato, olives and pine nuts. Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork.
In a small bowl, combine the parsley, lemon juice and pepper; drizzle over fish.
Yield: 6 servings.
I reduced the recipe to feed just Robin and I and it turned out just fine. You can see the plated dinner in the photo above. Enjoy!
20 Tuesday Mar 2012
Posted in Bread, Party Time, Photos, Photos By: Bob Young, What's For Dinner?
Great to have these small cooking/baking classes for those interested. This one was particularly nice because Margaret requested it. Well ……. Sort of! Fun to make this Irish Soda Bread – it only has 3 ingredients in it – and quick. Total time about an hour. And look at what she made. (Do I hear applause for her?) Left-Click for a larger view of the photos.
But before baking this morning, we had to have some dinner last night. How about
Braised Asparagus and Mushrooms
with
Montmorency Cherry Sauce
Wow! This was super! And serve it all with a 2010 Indian Creek Winery Mountain Syringa and you have an awesome and delicious dinner!
Now …… Back to baking!
Margaret. Ready to learn how to make the Irish Soda Bread. She did a great job!
Look at what she made! So easy and so good. Great Job Margaret!
But wait! Here are two loaves. We’ll make one additional loaf at no additional cost! Sucha deal. Spread a little butter on and maybe some honey. Oh my!
20 Tuesday Mar 2012
Posted in Backyard Garden, Chicken, Special Events, Special Information
I received this information from Gretchen Anderson (thebycf@gmail.com) and thought I would pass it on. For you Backyard Chickeners, this might be an ideal event. You grow the chickens … we will buy the eggs. Left-Click the graphic to see a larger view. Contact Gretchen directly via email for more information. It should be a fun time!
Boise Foodie Guild 