Ahi Sushi Bar, Eagle

20 Saturday Feb 2010

Posted by Bob and Robin in Ahi Sushi Bar, Restaurant Reviews, Restaurants, Things To Do, Wine and Food

We were teaching in Eagle today and had some time off for lunch. We decided to change our lunch menu to something different – at least culturally! We went to the Ahi Sushi Bar, 1193 E. Winding Creek Drive #104, Eagle, Idaho 83616. (208) 938-FISH or E-Mail them. You can also find them on Facebook.

According to their website,

Ahi Sushi Bar offers a relaxed casual environment where you can dine with friends and family and enjoy the pleasures of fresh sushi.

Their California Roll (Crab, Avocado and Cucumber)was great. Robin had a Fresh Water Eel – Unagi which was also great. If you are in Eagle, be sure to stop in and have some wonderful sushi. Be sure to check their website for complete menu items! They do offer beer and wine, along with a variety of teas and soda pop. Let them know you saw them on this blog. Cheers!

"Seasons" 2nd Birthday

20 Saturday Feb 2010

Posted by Bob and Robin in Seasons Bistro, Things To Do

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Received this from Rachel Hurn of the “Seasons” in Eagle. Enjoy!

Happy 2nd Anniversary Seasons Bistro!
Saturday, February 20th
6:30PM-?????

Join us at Seasons this Saturday night to celebrate our 2 year anniversary! Wear your favorite mask either bought or made. Prizes to be given for the best masks!

Our Cajun Buffet will be making another appearance featuring:

Gumbo
Jambalaya
Shrimp Creole
Crawfish Etouffee
Muffalettas
Po-boys
Bread Pudding

$16.99 per person

LIVE MUSIC WITH STEVE EATON!!!!!!

Don’t forget to wear your masks! Prizes will be given to the best ones.
Reservations are being taken at 939-6680

Fasnacht’s Are Ready!!

17 Wednesday Feb 2010

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

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After two days and two rises, here is what we end up with. Photos starting at the 2nd rise, day #2.

Here we are at the 2nd day. The 4 eggs and 1/2 cup of lard have been added and the flour mixed in.

After a 2 hour rise, we roll the dough out and cut the Fasnachts. (I can taste them now!!)

Deep fry them at 325 degrees F until they are golden brown. Take them out and roll them in …. almost anything.

It’s munch time!! Take an extra cholesterol pill. You’ll probably need it. No one said they were healthy; Just good!

Well, now it’s your turn, Joe and Diane! Enjoy, they are hearty. Cheers! The recipe is elsewhere on this blog.

No-Knead Sourdough Bread

16 Tuesday Feb 2010

Posted by Bob and Robin in Bread, Food, Photos By: Bob Young, Recipe By: Bob Young, Things To Do

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This is a version of Zorba’s No-Knead Bread. At step #2, I added 1 1/2 cups of sourdough starter. Follow the link to the full recipe. It is not difficult.

This is the bread as it came out of the oven and is still in the cast iron pot at 500 degrees F. Do Not Touch The Pot!! It Is HOT!

Now, let the loaf cool for 30 minutes!! Be ready with a lamb stew – this is done in a Basque Style – or at the very least, something with gravy. This bread is for sopping!! (Butter works, too!) Get the recipe and have fun with it. Cheers!!

And as they say in dance class, “Your turn!”

Fasnacht

16 Tuesday Feb 2010

Posted by Bob and Robin in Dessert, Food, Food Prep, Food Trivia, Recipe: Bob and Robin Young

≈ 1 Comment

Fasnacht

Makes 50 Fasnacht

Ingredients:
¼ cup warm water
1 pkg. yeast
2 tbsp. sugar
2½ cups lukewarm milk
4½ cups flour
4 eggs, beaten
½ cup lard, melted
1 cup sugar
dash of salt
5 ½ cups flour

Directions:
1). Dissolve yeast in warm water.
2). Mix next three ingredients together, then add to yeast mixture. Set in warm place and let rise overnight.
3). In the morning add next four ingredients. Add last batch of flour slowly; it may not all be needed. Dough should be sticky but able to be handled.
4). Let rise until doubled, approximately 2 hours.
5). Roll out and cut with biscuit or doughnut cutter, with or without a center hole. Let rise 1 hour.
6). Deep fry in hot oil at 375 degrees for several minutes, turning until brown on both sides.

Among the PA Germans, Shrove Tuesday (day before Ash Wedsnesday) is known as Fassnacht Day (night before the fast). In a symbolic effort to rid their homes of leavening agents and to feast before Lent, many PA Germans cooks spend part of their day making Fassnachts. The cakes are made of yeast dough, and tradition requires that they be shaped in squares or rectangles, with slits cut in them.

Shrove Tuesday is the day before Lent begins.

Salmon with a Coffee Latte

16 Tuesday Feb 2010

Posted by Bob and Robin in Food, Food Prep, Recipes, Things To Do, Wine and Food

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Yes, you read that right! Salmon with a Coffee Latte. Coffee Latte is really easy to do. Brew your coffee with 2 strips of broken bacon and then make a cream froth for the top. Serve with a dessert.
The salmon pictured is sauteed and then a reduction of shallot and tarragon in Marsala. Plate with a nice green salad and corn. Pair the dinner with a good 2005 Vickers Vineyard Chardonnay and you have a good dinner. It is not really that hard to make and probably would work with a Halibut steak or maybe a nice fillet of Flounder.

What’s for dinner?

12 Friday Feb 2010

Posted by Bob and Robin in Food, Food Prep, Photos By: Bob Young, Recipe By: Robin Young, Things To Do, Wine and Food

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Well, I know we have some Portobello Bisque, chicken breasts, cauliflower and edamame. And maybe a light green salad. Match that with a good 2005 Vickers Vineyard Chardonnay – it really needs to cellar for another 5 years – and we’ve got a good dinner. So here’s what we’ll call it: Brasied Chicken Breasts with Steamed Cauliflower and Edamame in Portobello Reduced Bisque. A little long, but it works. Really, it takes longer to write this than it does to make it. But have fun with making this, it will be well worth it. It sounds worse than it really is. Add a nice green salad with sliced tomatoes for color contrast. You will find the recipe for the Portobello Bisque elsewhere on this blog. If you can not find it, let me know and I will send you a copy. Cheers and Goot Essen!

Brasied Chicken Breasts with Steamed Cauliflower and Edamame in Portobello Reduced Bisque

Ingredients:
2 Chicken breasts
1 small Cauliflower, cut
1 cup Edamame
1 T Butter
2 T Olive Oil
1/4 cup Chardonnay

Directions:
Steam the cauliflower in water. After the cauliflower starts to soften, add the edamame. Turn off the heat and set aside.

Bring the Portobello Bisque up to room temperature.

Braise the chicken breasts in 1 Tablespoon of butter and 2 Tablespoons of olive oil. When the breasts are cooked add the cauliflower and edamame. Drain them first. De-glaze the pan with the chardonnay.

Add two cups of the Portobello Bisque and heat through. To serve, lay down a bed of the vegetables and place a chicken breast on top. Top the breast with a little liquid and some solids. Serve with the wine and you have a 30-minute meal. Cheers!!

The Perfect Reuben?

11 Thursday Feb 2010

Posted by Bob and Robin in Food, Food Prep, Things To Do

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Well, let’s see here. Could this be the perfect Reuben? Not unless it was changed – a lot. But, let’s not count it out just yet.If you look at this link, Smoking Meat you will see how to make your own Pastrami. Smoking-Meat (dot) com is another newsletter that I get. Plus they are on Facebook. That being said, their sandwich looks good. And it is said that it tastes good. But I do have a problem with the ingredients – the 1000 Island dressing, that has no Worcestershire sauce or caviar – and the Mayonnaise. But, let’s not be too quick on judgement because I have not eaten one ….. yet! But in order to taste this sandwich, I’m going to have to make myown Pastrami!!! Why? Because it is an integral part of this sandwich – your own smoked pastrami. (Photo to the right is their Reuben) OK. So bring on the brisket. The recipe and the procedure is all above in the link provided. And I think when I do this, I will make half a sandwich as directed by Smoking-Meats and the other half in the traditional meathod – Russian Dressing and carmelized onion. No mayo or 1000 Island. I think that a fair comparison. I will also make my own Jewish Rye bread. That will probably make a now World Unknown Reuben into a World Renown Reuben. And I might even have some taste testers try it too. Right Michael Boss (Behind the Menu) and Chef James Grimes and Joe Levitch and Geno Cantrill? Oh my, am I ever digging a deep hole. Geno – you coming to Boise anytime soon? But, that’s the fun in all of this. Cheers!

Viognier and Cab Franc Dinner

10 Wednesday Feb 2010

Posted by Bob and Robin in Photos By: Bob Young, Things To Do, Wine Dinners, Wine Tasting

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At The Buzz on 09 February, we were treated to a great night of Viognier and Cabernet Franc and a wonderful dinner that was pared extremely well with the wines. Personally, I think this was one of the better parings.

I just want to personally thank Christy and Tommy (Pictured) for having this event and Debbie, the one with the awesome kitchen skills and the great talent to match the wines and the food presentations. As my supervisor at duPont used to say, “You done good!”

When we arrive, the tables had this delicious Table Treat of Mascarpone and Chive with Lemon Juice Dipping Sauce. Debbie served it with Pita Chips and Crackers. It hit the spot.

Then for an appetizer, we had Spicy Sausage Wonton Stars. Great choice with the Viognier.

Then a great Mediterranean Salad.

And the dinner. Beef Cartonnade with Baked Cauliflower and Broccoli. Mmmm … Mmmm … Good!

The dessert. Mangos and Blueberries in Prosecco Sauce.

And now the wines we had. I will list them in the order they were served. The Number in parenthesis (20) represents my score out of 20. Robin and I do these ratings separately, so we don’t really know what the other had scored a particular wine. This series of wines was really interesting – we were extremely close.

2008 Fujishin Viognier (19). (Snake River AVA) Vanilla, pine and lychee on the nose. Low acidity. 14.2% alcohol.
2007 Les Jamelles Viognier (18). Smooth with peaches and floral. High acidity. 13% alcohol.
2008 Loredonna Viognier (19). Heavy apricot and very smooth. Well balanced. 13.5% alcohol.
2006 Vin du Bois Viognier (15). (Snake River AVA) Paper and pencil lead. Desert sage. Washes out and very light on taste. A bitter end. Almost a chardonnay taste. This wine just misses the mark 11% alcohol.
2006 Samur Champigny Cabernet Franc (19). Smoky cedar on the nose. Black cherry. I’m thinking Grilled Pork or a well marbled Rib-Eye grilled. 13.5% alcohol.
2006 Terra Nativa Cabernet Franc (19).(Snake River AVA) Fondue. The Idaho terroir comes roaring through on this wine. This went extremely well with the Beef Cartonnade with Baked Cauliflower and Broccoli. 12% alcohol.
2002 Ironside Cabernet Franc (20). Brown tinge on the edge. Good age. Wood lumber mill on the nose and a mellow raisin taste, as one would expect. This was a delicious wine and went very well with the Mangos and Blueberries in Prosecco Sauce.

So there you have the evening. Don’t just take my word for these wines. Try them yourself. My opinion is just a guide. Cheers!

Rudy’s – Cooks Paradise Information

09 Tuesday Feb 2010

Posted by Bob and Robin in Rudy's Twin Falls, Things To Do

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Yea! I am receiving Rudy’s Newsletter again! There was a mixup and we got it straight. You can subscribe to it by going to their logo in the sidebar, clicking on it and then request to be put on the newsletter list. It really is a good and informative newsletter. Here is some information from the February issue.

Argentinean Wines
With Steve Thies & Sean Stephens of Tastevin Distributing
Thursday February 11, 7-9pm
$30.00

Techniques in Sautéing
With Chef Randy King
Thursday February 18, 7-9pm
$45.00

Fighting Cancer with the Taste of Color
With Chef Joe Szerwo & Dr. Richard Miranda, Oncologist
Thursday February 25, 7-9pm
$35.00

School of Essential Ingredients
With Brian Peck & Judi Baxter
Thursday March 11, 7-9pm
$35.00

Gourmet & Gluten Free
With Chef Joe Szerwo
Thursday March 18, 7-9pm
$40.00

Cristina’s Pizza, Pizza, Pizza
With Cristina Ceccatelli Cook
Tuesday March 23rd, 7-9pm
$45.00

Spring Wine Tasting
A Wine Event
Wednesday April 7th, 6-9pm
$25.00

Wicked and Decadent Desserts
With Nadina Keller
Thursday April 15th, 7-9:00pm
$40.00

The Art of Sushi
With Chef Scott Clapsadle
Thursday April 22nd, 7-9pm
$45.00

Artisan Bread Fundamentals
With Pastry Chef Vincent Carpenter
Wednesday April 28th, 7-9pm
$40.00

Mastering the Art of French Cooking- A Tribute to Julia Child
With Chef John Ash
Tuesday May 11th, 7-9pm
$75.00

Flavors of Spain
With Chef John Ash
Wednesday May 12th, 7-9pm
$75.00

Introducing the Food of Three-TEN-Main
With Chef Derek Gallegos
Tuesday May 18th, 7-9pm
$45.00

——————–

And then, there is always the food trivia!

This Week in the History of Food & Drink

February 8, 1795: Friedlieb Ferdinand Runge was born. A German chemist who developed a method for obtaining sugar from beet juice.
February 9, 1854: Coffee County, Georgia was founded.
February 10: National Cream Cheese Brownie Day
February 11, 1926: Paul Bocuse, French chef, was born at Collonges-au-Mont-d’Or, France. He is known as one of the founders of ‘nouvelle cuisine’.
February 12, 1976: The popular food coloring, Red Dye No. 2, was banned by the FDA because studies had shown it might cause cancer. Red M&Ms disappeared for 11 years because of the ban.
February 13, 1967: The Beatles single ‘Strawberry Fields Forever’ is released.
February 14: Valentine’s Day!

Cheers!