19 Monday Jul 2010
Posted in Photos, Photos By: Bob Young, Seafood, Things To Do, What's For Dinner?
Here is a wonderful summer dinner. Breaded and Sauteed Talapia, Braised Fresh Garden Peas, Braised Marinated Tofu, Potato Salad and Fresh Steamed Jasmine Rice. Serve that with one of the most awesome viognier’s I have ever had – 2008 Indian Creek Viognier.
That was easy! Enjoy and Cheers!
18 Sunday Jul 2010
Posted in Celebrations, Main Dish, Photos, Photos By: Bob Young, What's For Dinner?, Wine Dinners
The Malaysian Curry Dinner on 17 July presented by Chef Derek Selbo was a good event. This was our first time at one of his events and the crowd looked like a good one, about 65 people. My only comment is that this curry was a sweet curry and I did not expect this. Neither did one other individual at our table. It was good, nonetheless. What I was expecting was more along the lines of a Punjab or Bombay style curry, which has more cumin and turmeric in it than the Malaysian. On the other hand, the Malaysian is a lot more fruitier. I guess just personal preference and what you were first exposed to. (My first exposure to East Indian curry was in New Delhi in the mid 1950’s) One thing that really impressed me was the diversity of the crowd. See the photo of the folks at our table. The wines were varied as everyone who wanted to, brought a bottle. We took a bottle of 1998 Rose Creek Johannesburg Riesling and a 2007 Estencia Pinot Grigio. Enjoy the photos!
Some of the crowd.
Curried Hard Boiled Eggs and Nam.
Saltine with Cream Cheese and Pickle and Strawberry Jam, Stuffed Celery, Chutney and Nam
Chicken Curry, Coconut, Tomato Relish, Bananas and Rice
At our table: Robin, Frank, Suzy, Claire (England) and Marcia (Tobago).
The moon rises between the trees and the end of a good dinner and good company.
16 Friday Jul 2010
Posted in Alley Gardens, Photos, Photos By: Bob Young, Things To Do, What's For Dinner?
Actually this is the third tomato so far this season. It’s nice to smell that “tomato smell” again and not smell the rock hardness and the ripening additives that are on some tomatoes. It’s no wonder that so many people now have allergies to store bought produce – so many addivitves. The “alley Garden” is really doing well. I will probably “prune” some herbs next week and take bunches to the distribution point of the CSA we belong to. Here are some other photos of the herbs we are growing. All in the alley.
Chives, Curly Parsley, Greek Oregano, Coriander
Sage and Thyme
Greek Oregano and Lemon Thyme
So there you have some things you can grow in a very limited space. It’s just so nice to see others pickup on the idea of using these spaces. There are several that have “sprung up” in our neighborhood. Think Local … Buy Local … Eat Local! Cheers.
16 Friday Jul 2010
Posted in Bread, Photos, Recipes, Things To Do, What's For Dinner?
Now here is a bread that really sounds interesting. Give this one a try. Try this variation: Change the seeds to sunflower seeds and call the rolls Sonnenblumenkerne Rolls. Just a thought. Thanks Gary for passing this recipe along. Might be good with rabbit! It might also be wise to use a scale that is calibrated in grams/ounces, as suggested by Maria below. Cheers!
Source: The Inverse Cook, via Gary Payne
Yield: 10 round rolls
Pâte Fermentée
50g (1¾ oz) (3½ T) Flour, Type 700 (strong white flour)
30g (1 oz) (2 T) Cool Water
2g (¾ oz) (1½ T) Fresh Yeast
1g (¼ oz) (½ T) Salt
Mix together and let rest for 12 hours in a cool place, or 1 hour at room temperature and in the fridge overnight, 12-16 hours.
Soaker:
25g (⅔ oz) (1⅓ T) coarse Rye Meal
50g (1¾ oz) (3½ T) Pumpkin Seeds
25g (⅔ oz) (1⅓ T) Flaxseeds (linseed)
100g (3½ oz) (7 T) Warm Water
Stir the ingredients of the soaker together and let stand covered for about 12 hours.
Dough:
250g (8½ oz) (2 c) Flour, Type 700 (strong white flour)
50g (1¾ oz) (3½ T) light Rye Flour, Type 960
140g (5 oz) (⅔ c) Cool Water
10g (⅓ oz) (⅔ T) Barley Malt
15g (½ oz) (1 T) Pumpkin Seed Oil or Vegetable Oil
10g (⅓ oz) (⅔ T) Salt
10g (⅓ oz) (⅔ T) fresh Yeast
Soaker ingredients
Additional pumpkin seeds
Sesame seeds
Directions:
Combine all ingredients to a shaggy mass and let stand for 10 minutes. Knead for 10 seconds, either on an oiled surface or drag the dough in circles with a strong fork in the bowl. Let stand for another 10 minutes, then knead again for 10 seconds. Let stand for 10 minutes, then tip the dough onto an oiled surface and fold it onto itself a couple of times. It will be sticky, although not excessively wet like ciabatta dough.
Let stand for 40 minutes at room temperature. Agitate / Fold the dough after 20 minutes.
Divide dough into ten pieces weighing roughly 73g (2⅔ oz) (⅓ c) each, shape round, moisten the surface and press with the wet top into a bowl of pumpkin and sesame seeds (I omitted the sesame).
Proof for 50 minutes.
Bake at 240°C (465°F) for 20-25 minutes reducing the heat to 200°C (390°F) after 10 minutes.
15 Thursday Jul 2010
I am a subscriber to an email newsletter from Sizzle On The Grill from Char-Broil. [The photo to the left is from them, not me. )-;] I really think this is a good article and think you should read it. It is informative! Here is an excerpt of the article.
It’s all about temperature
According to the cookbooks I’ve used to research the standard cooking temperatures at which specific methods are most effective, here are some thing I’ve come to learn and use in all of my cooking adventures.Basics
Water boils at 212F degrees at sea level. The temperature needed to make it “boil” goes down as the altitude goes up. BUT 212F is the temperature needed for cooking. So if I’m at a higher altitude and trying to boil water for pasta, that’s what I’m going to be looking for. The temperature of the water. I know that sounds pretty silly to start out with in a post about grilling steaks, but that simple knowledge is really the basis for just about everything you will ever do in the kitchen – outdoors or indoors.
Read the rest of the article by CB at Grilling Steaks: It’s All About Temperature. Cheers and Happy Grilling!
14 Wednesday Jul 2010
Posted in Party Time, Photos, Photos By: Bob Young, Things To Do, Wine Dinners
So, here we go again. Another wonderful wine dinner at the Buzz! The July Wine Club dinner featured Semillion and Grenache and a full dinner. Not really my favorite varietals, but one must learn to enjoy them. Besides, it’s always good to see what happens when you try these wines with food – as all wines are designed to accompany food.
The photo to the left are two of three additional wines. “Additional” wines are usually served before the party begins. So, tonight we had nine wines and a full dinner all for $15 per person! Here are photos of the dinner selections and the wines that accompanied each plate. My ratings are in parenthesis (17) and rated out of 20 possible points. Percent alcohol and prices are also listed.
We started with a Summer Vegetable Pancake with Basil Chive Cream. (The Basil Chive Cream would be awesome with smoked salmon) This was an incredible dish. To accompany the dish, we had a 2009 Falling Star Semillon/Sauvignon Blanc from Argentina. 13%. $10. (17) This was a sharp wine – briar, lemon, earthy with lemon grass.
Jerked Chicken Kabobs with Water Chestnut Appetizers and Mango Cucumber Salad. This was so delicious and went very well with a 2008 L’Ecole Semillon. Washington state. 14.2%. $13. (18). This wine accompanied the Jerk Chicken and the spiciness of the chicken very well. It enhanced the Mango Cucumber Salad and did not overpower it. The cucumber went very well with the wine. The wine had hints of cinnamon and citrus with the water chestnut.
Turkey Lettuce Tacos. Wow! Another delightful plate. 2008 Tapena Grenache 13%. $11. (18). This was a surprise. Pepper and chocolate. Well balanced with spices. Great with the different taco.
Andalusian Gazpacho. What a wonderful cold soup. Great on a hot summer day. It went extremely well with a 2007 Las Rocas Garnacha. 13%. $13. (19). My favorite wine of the evening. Cherry overtones. Old World style. Went very well with the soup and balanced the spices that were present in the gazpacho.
Cucumber Tomato Quinoa Salad and Fennel Pork Burgers with Grape Relish. You know, Cristi and Tom, you out did yourselves here!! The Fennel Pork Burger with Grape Relish should be on your Bistro menu.
Frozen Chocolate Cheesecake Squares. Anything with chocolate has to be Yum-O! This was no exception. And the wine? A Bitch Bubbly Grenache. $13. (17) Actually, the red pie cherry of the wine went well with the cheesecake.
So there you have another exciting evening at the Buzz. If you missed this event, you just gotta make the next one. Remember: The Second Tuesday and Wednesday evenings of every month. Just call for reservations. And the same wines and meal are presented each evening, so if you can not make it on one of the evenings, it is repeated on the next. Do enjoy and cheers!
14 Wednesday Jul 2010
Posted in Thought For The Day, Vegetables
Robin pointed me to this article in the Idaho Statesman,
New Idaho health regulations over cut greens cause confusion among some at Capital City Public Market. Here is a portion of the article. Click the link to see the full article.
Inspectors with the Central District Health Department assigned to carry out inspections at Capital City Public Market have been instructed to enforce a portion of the Idaho Food Code that mandates that the greens be stored at 41 degrees or below.
“Any cut, leafy green has to be treated as a potentially hazardous food,” said Central District Health Department’s Dave Fotsch.
The confusion stems from what “cut” means, as most leafy greens sold for food are cut from the main plant at harvest.
Some of the comments listed on by the Statesman are interesting. You should read them. As for me, I agree with one statement that states,
“… Ridiculous. Central District Health better get themselves to every grocery store in the state then since NO ONE stores cut greens at 41 degrees. Fred Meyer, Albertsons, Winco, you’re on notice.” (cblanch)
Is this another restrictive action against the small farmer to try to regulate them? So are the CSA gardens their next “victim”? Who knows and how sad.
13 Tuesday Jul 2010
Posted in Photos, Photos By: Bob Young, Rabbit, Recipe By: Robin Young, Recipes
The photo to the left is the completed, and braised, Lapin à la Crème de Moutarde. Please understand that there are as as many variations to this classic dish as there are people who make it. Therefore, if you come up with something different or you want to add something else, do so. This recipe is not “set in stone”. That’s what makes it so interesting. If you braise the dish, think white wine. Just some ideas.
Ingredients:
3 lb Rabbit, cut into serving pieces
1/4 c Butter
3 T Plochman’s Stone Ground Mustard
1 c Cream
7 sm Red Potatoes, quartered
1 med White Onion, sliced
6 sm Shallots, sliced
2 lg Carrots, cut to bite size
4 slices Fennel, fresh and thin sliced
Preparation Time: 10 mins Cooking Time: 1 hour 30 mins Oven Temp: 350°F
Directions:
Combine the mustard and the cream. Set aside.
Butter an oven proof casserole dish. Add the vegetables. Place the rabbit in pan. Roast until vegetables are tender and rabbit is browned – not pink or bleeding. Coat the rabbit with the mustard/cream sauce. Serve with the roasted vegetables and any extra mustard/cream sauce that may be left. The photo to the right is an oven roasted version.
Discussion:
This is a French country classic, and there are endless variations. All are good. Some recipes bake the rabbit, others braise it. We like it either way. The keys are mustard—good grainy mustard, not the bright yellow stuff you get at the ballpark—shallots, and something creamy. We use heavy cream, but some people use Crème Fraîche, others sour cream.
Rabbit has a mild flavor that is all its own. Think chicken breast, but with a slightly different flavor. Rabbits usually come whole, and if you don’t know how to break them down yourself, ask the supermarket butcher to do it for you. The photo to the left is the plated oven roasted version. Serve with a Greek wine, Apelia Dry Red Wine. Cheers!
12 Monday Jul 2010
Posted in Mushrooms, Things To Do, What's For Dinner?
I know, everyone doesn’t like mushrooms. But you should! Full of vitamins and “good stuff” and can be prepared in a variety of ways. Here is a link to Mushroom Recipes. There are literally hundreds of recipes at this source. At least take a look and see what is available. If you click the Header, you can go directly to their web page. From the recipe page of the Mushroom Council,
This collection of recipes highlights the versatility of mushrooms. A delicious and nutritious ingredient, mushrooms can be added to many different types of cuisine. Whether adding a touch of class with delicate enokis or heartier texture with white buttons, mushrooms are your go-to ingredient. Browse our selection to find a way you can use mushrooms today … Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, and they provide several nutrients, including riboflavin, niacin and selenium. No wonder we call them Nature’s Hidden Treasure! Mushrooms are the leading source of the essential nutrient selenium in the produce aisle and are also a source of ergotheioneine – both are important antioxidants that help protect the body’s cells from damage.
And lastly from the Mushroom Council, some interesting folklore.
Folklore
Mushrooms, the plant of immortality? That’s what ancient Egyptians believed according to the hieroglyphics of 4600 years ago. The delicious flavor of mushrooms intrigued the pharaohs of Egypt so much that they decreed mushrooms were food for royalty and that no commoner could ever touch them. This assured themselves the entire supply of mushrooms. In various other civilizations throughout the world, including Russia, China, Greece, Mexico and Latin America, mushroom rituals were practiced. Many believed that mushrooms had properties that could produce super-human strength, help in finding lost objects and lead the soul to the realm of the gods.
There you are. Interesting information and great recipes. Enjoy!
12 Monday Jul 2010
Posted in Photos, Photos By: Bob Young, Seafood
The other night we wanted some seafood for dinner. So we made up some Orange Roughy. A very mild white fish that can be totally flavor-covered if one is not careful. If you poach it, be careful. This was poached and then the tomato and herbs were added for 2 minutes. Long enough. Then, add some pasta to the tomato blend and let it heat through. The tomato sauce has 1 can Fire Roasted Tomatoes, fresh Corn (not from our garden), Greek Oregano, Chive, Shallot, light Garlic, Coriander and Parsley in it. (All herbs from our garden) The photo shows pretty well what you end up with. Don’t ask for the recipe …. there isn’t one. It’s called Cooking By Taste. I really like the pasta done this way. Almost like a hot salsa. Cheers!
Boise Foodie Guild 