Holiday Foods Part I

13 Friday Nov 2009

Posted by Bob and Robin in Celebrations, Food, Party Time, Recipe: Bob and Robin Young, Things To Do

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Here are some suggestions for those Holiday parties!

Caviar-Stuffed New Potatoes

From EatingWell.com

Caviar lovers agree that the best presentations are the simplest.

Serves: 16 Edit

Ingredients:
16 boiled Red Potatoes, chilled
4 t Caviar
4 t Crème Fraîche
2 t Chives, chopped and fresh

Directions:
1. Slice off one end of each potato and hollow out a small “bowl” in the other end with a melon baller. Fill each potato with 1/4 teaspoon caviar. Top with 1/4 teaspoon crème fraîche and sprinkle with chives.

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Corn and Pepper Chowder

From: EatingWell.com

Cooked chicken or seafood would be a nice addition to this soup. For an even richer flavor, sauté the corn first in a teaspoon of oil until lightly browned.

Yields: Makes 3 servings, 1 1/3 cups each

Ingredients:
1 t Chili Powder
1/2 t Cumin, ground
1 clove Garlic, finely chopped
1/2 c Corn kernels, canned or frozen thawed
1/2 sm Red Bell Pepper, finely chopped
1 can(s) (10-ounce) condensed Cream of Celery Soup preferably reduced-fat
1 1/2 c fat-free Milk
1/4 c Scallions, chopped
Salt and freshly ground pepper , to taste

Directions:
1. Stir chili powder, cumin and garlic in a dry, heavy-bottomed saucepan over medium heat until fragrant, 1 to 2 minutes. Add corn and peppers and toss to coat.
2. Add soup and milk; stir until heated through. Stir in scallions and season with salt and pepper.

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There you are. Try these and see what you think. Cheers!

Pull-Apart Buns for Thanksgiving

13 Friday Nov 2009

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

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From King Arthur Flour, I received the following recipe.

Golden Pull-Apart Butter Buns

At last! The quintessential soft, buttery dinner roll. Nestled — we might even say “crowded” — into a couple of 8″ round pans, the shaped buns rise into one another as they bake. The result? Soft-sided pull-apart buns, ready for melting pats of soft butter.
Read our blog about these buns, with additional photos, at Bakers’ Banter.

Ingredients:
Buns
3 1/2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons instant yeast
2 tablespoons potato flour or 1/4 cup instant potato flakes
3 tablespoons Baker’s Special Dry Milk or nonfat dry milk
2 tablespoons sugar
1 1/2 teaspoons salt
4 tablespoons soft butter
2/3 cup lukewarm water
1/2 cup lukewarm milk
1 oz melted Butter

Topping
2 tablespoons melted butter

Directions:

1) Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.

2) Place the dough in a lightly greased container — an 8-cup measure works well here — and allow the dough to rise for 60 to 90 minutes, until it’s just about doubled in bulk.

3) Gently deflate the dough, and transfer it to a lightly greased work surface.

4) Divide the dough into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball.

5) Lightly grease two 8″ round cake pans. Space 8 buns in each pan. Can you use 9″ round cake pans, or a 9″ x 13″ pan? Sure; the buns just won’t nestle together as closely, so their sides will be a bit more baked.

6) Cover the pans, and allow the buns to rise till they’re crowded against one another and quite puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.

7) Uncover the buns, and bake them for 22 to 24 minutes, until they’re golden brown on top and the edges of the center bun spring back lightly when you touch it. An instant-read thermometer inserted into the middle of the center bun should register at least 190°F.

8) Remove the buns from the oven, and brush with the melted butter. After a couple of minutes, turn them out of the pan onto a cooling rack.

9) Serve warm. Store leftovers well-wrapped, at room temperature.

Yield: 16 buns.

Well, they look good. Try them. Cheers!

Pico de Gallo BSU Style

12 Thursday Nov 2009

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

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Ah yes! The infamous weekend arrives. The traditional in-state rivalry between the Boise State Broncos and the University of Idaho Vandals. Too bad the ESPN major stations don’t want to carry it and most of the 60000 fans (combined total of BSU and U of I fans) here in Idaho will be shut out of watching the game. So we made the Pico de Gallo BSU Style to devour during the game, as the Broncos will do to the Vandals. (Yes, we were lucky enough to know someone who has ESPNU) Do you see the Blue and Orange in the Pico de Gallo? There’s a lot of it all through the dish.
Do you see any Black and Gold in there? Probably not. There’s nothing left to symbolize the Vandals after they visit Boise. Our Grandson Chris can’t even stay at home to watch the game. He says there is too much “interference” to stay and watch the game with his Mother, Grand Mother, Grand Father and Mac. The blue and the orange represents the Broncos and the red represents what’s left of the Vandals at about 5:00pm. Oh well, guess what ever will be, will be. Mac and I will tip a glass of MacTarnahan’s Ale to the Vandals and say, “Fare thee well”! Cheers!

$100 Lemon Meringue Pie

12 Thursday Nov 2009

Posted by Bob and Robin in Dessert, Food, Food Trivia, Things To Do

≈ 2 Comments

Yup! That’s right! A $100.00 Lemon Meringue Pie made by Miss Jerri! No, that’s not just the name of the pie. The first one we ever had cost me $100. And yes, you’re right, there really is more to the story. Follow me on this.

The saga begins in July of 2007 in Silver City, Idaho and the Idaho Hotel, owned and operated by Jerri and Roger Nelson. Robin and I were there for our anniversary, we usually go there for that occasion. It seems that one of the residents of Silver City had cancer. The town wanted to do something to help with the costs, so, among other things, they decided on a Silent Auction! Jerri said she would bake some pies and that she did. One was a Lemon Meringue Pie, much like the one pictured here. Light, flaky crust. Yummy sweet and tart lemon filling. Light and fluffy meringue, just lightly toasted on the top. Oh, so succulent. (The pie pictured here is a cousin of the Original Lemon Meringue Pie) I wanted that pie and I told Robin by then end of the night, it would be ours!! But first, I had to bid on it. I asked her what my top bid should be. The number was toooo low – remember this was going for a good cause. $5 was the opening bid. $10. $12. (oh, this sounded good.) What? Someone placed a $25 bid! The lady across the room did and I know her! This could be a real challenge. 10:00pm the bids close and it’s about 9:00 now. Got to plan this out. $30, she would not pay more than that. BIG mistake! $40!! I did not have more than $40 cash on me. “Jerri? Will you take a check?”. “Is it for the auction, Bob”, she queried? “Yes, Jerri, for the auction”. “Have at it, Bob”, she said. $50 bid, do I hear 60? The Lady bid 60. Now this is getting serious and it’s 9:45pm. 15 minutes. So I wrote down: $75. She walked by the table and wrote $90!!! (You see where this is going?) 9:56pm. The Lady is guarding the sheet. Someone distracted her. I wrote $100 and took the pencil and one or two more that were in reach. 9:59pm. The Lady cried, “Where’s the pencil??” Grinning, I showed it to her. And Jerri said, “The bidding is closed”! We really did laugh, somewhat, about this. I got the pie, the $100 Lemon Meringue Pie and was/is it ever good! The Lady, being the lady that she is, told Jerri that if she baked another, she would pay her $100 for the second pie. Jerri did so. I don’t remember right now the total raised but it seems to me it was a pretty tidy sum. $1200? Oh well, That’s my story and I’m stickin’ to it! Cheers!

Green Olive Soup

11 Wednesday Nov 2009

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

≈ 3 Comments

I know, just don’t go there. This is a surprisingly good soup and one that would probably go well with the Braised Lamb Shanks below. The first time we had this was with Gary Dixon, RN. Nu? Gary passed away several years ago, so this recipe is in his memory. It has really taken that long to find the recipe. Do try it. For some reason, I have the opinion that this is a traditional Middle East soup. Maybe I got that from Gary. Who knows.

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Green Olive Soup

In memory of Gary Dixon, RN. Nu? Unusual and delicious…if you’re as mad about the unripe fruit of olive trees as me. The soup is a spectacular introduction to a Mediterranean meal. Serve hot to 6-8 people as a first course.

Ingredients:
2 c cracked Green Olives, Mideastern or Greek, soaked in water for an hour, drained, and chopped
2 T Olive Oil
1 Onion, chopped
2 cloves Garlic, chopped
3 T Olive Oil
4 T Flour
⅛ t Cayenne
8 c Chicken Stock or Vegetable Stock
½ c heavy Cream
¼ c dry Sherry
Garnish: minced Parsley

Directions:
1). In a large saucepan, sauté the onions, garlic, and ⅔rds of the olives in the olive oil until the onions are transparent. Puree with 1 cup of stock.
2). Heat oil in the saucepan and stir in flour and cayenne, cooking into a roux. Whisk in remaining stock, then pour in the puree. Bring to a slow boil, let thicken, then reduce heat and simmer for 20 minutes. Stir in cream, pepper, and remaining chopped olives, bring back to a boil, then simmer 5 more minutes.
3). When ready to serve, heat to serving temperature, stir in sherry and cook for a minute, then ladle into bowls. Garnish with generous pinches of minced parsley.

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So there you have an epicurean adventure, but one well worth trying. If not for yourselves, try it for Gary. He’d be extremely happy! Cheers!

Braised Lamb Shanks

10 Tuesday Nov 2009

Posted by Bob and Robin in Food Prep, Lamb, Main Dish, Recipe: Bob and Robin Young, Things To Do

≈ 1 Comment

I’m always looking for a good recipe for Lamb Shanks. I have at least one, that suffices, but this one looks good. Think I’ll try it. Enjoy these lamb shanks!

Braised Lamb Shanks

Long, slow, braised Lamb Shanks are perfect comfort food, so welcome on a chilly autumn or cold winters day. There are many recipes for Braised Lamb Shanks but this is one of my favorites. The Lamb Shank is cooked very slowly in a good red wine (I emphasize good, never cook with wine you wouldn’t drink), which tenderizes the meat until, when it is cooked, the meat will quite literally fall from the bone.

Adapted From: British Food About Dot Com (Some of the spelling and terminology had to be changed)
Prep Time: 0 hour, 20 minutes
Cook Time: 3 hours, 0 minute
Serves: 6

Ingredients:
6 Lamb Shanks
2 T Olive Oil
16fl oz /500ml/ good Red Wine
1 Onion, peeled and roughly chopped
1 Garlic Bulb, cut in half cross-wise
2 sprigs fresh Rosemary
1 T Greek Oregano
1 T Harissa
3 pints /1.5 litre Beef Stock
2oz /55g ice cold Butter
Salt and ground Black Pepper

Preparation:
Preheat the oven to 160°C/320 °F/Gas 2.

1). Sprinkle a chopping board with salt and freshly ground pepper, then roll each lamb shank over the board to cover lightly with seasoning.
2). In a large ovenproof casserole heat the oil, once hot, two at a time brown the lamb shanks. Remove the lamb shanks and keep to one side. Pour in the red wine, bring to a gentle boil, leave to simmer until reduced by half. Add the onion, garlic, oregano, rosemary, harissa and finally the lamb shanks.
3). Pour in enough beef stock to cover the meat, don’t worry if the bones are sticking out, this is fine. Bring back to a simmer then cover the dish and place in the oven. Cook for 3 hours, checking from time to time that the meat is still covered in stock and top up as necessary and turn the shanks from time to time.
4). Once cooked, remove the shanks and keep to one side or the cooking pot. Place the casserole on the burner and bring to a boil, boil for 5 minutes. When the lamb shanks are cooked through, remove them from the cooking liquid and set aside on a warm plate. Strain the sauce and check the seasoning. Whisk in the cold butter to create a really glossy sauce.

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So there you have it. Give these a try. Serve with Roasted Fingerling Potatoes. Here is a Recipe Link to a printable coy of the recipe. Cheers!

Lacquered Bacon

09 Monday Nov 2009

Posted by Bob and Robin in Classics, Food, Recipes, Side Dishes

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Ever wonder how the Brick 29 in Nampa, ID made that awesome bacon? Well, from Falls Brand we get the following recipe. Enjoy!

Lacquered Bacon

Ingredients:
1 lbs Falls Brand Thick Sliced Bacon
3 T Light Brown Sugar, packed
1 T Red Pepper Flakes

Preparation:
Adjust the oven rack to the middle position and preheat the oven to 400° F. Line a rimmed baking sheet with aluminum foil and set a large wire rack in the pan. Arrange the bacon slices on the rack and roast until the bacon renders some of its fat and the slices shrink significantly, about 15 minutes.

Meanwhile, in a small bowl, mix the brown sugar and red pepper flakes. Carefully remove the baking sheet from the oven. Sprinkle mixture over the bacon and return the bacon to the oven and continue roasting until the sugar mixture adheres to the bacon and appears glossy. Serve hot.

Yield: 8 servings

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Here is another stand-by recipe for spareribs from Salmon Creek Farms, part of Falls Brand.

Kansas City Spareribs

Ingredients:
4 lbs Pork Spareribs or Baby Back Ribs
1 c Ketchup
1/3 c Onion, finely chopped
1/3 c Apple Cider Vinegar
3 T Brown Sugar
2 T Molasses
1 T Worcestershire sauce
1/2 t Chili Powder, use more for a spicier mixture
1 t Dry Mustard
3/4 t ground Allspice
1/4 to 1/2 t ground Red Pepper
3 cups wood chips (use hickory or oak chips for the best flavor)

Preparation:
BBQ Sauce: In small saucepan, combine ketchup, onion, vinegar, brown sugar, molasses, Worcestershire sauce, chili powder, mustard, allspice and red pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 10-15 minutes or until desired consistency, stirring frequently. Divide sauce into two portions; set aside.

Ribs: At least 1 hour before grilling, soak wood chips in enough water to cover; drain. Cut ribs into 4 portions. In charcoal grill with cover, place preheated coals around drip pan for medium indirect heat. Add 1/2-inch hot water to drip pan. Sprinkle half of the wood chips over the coals. Place ribs, bone side down, on the grill rack over drip pan. Cover and grill for 1 1/2 to 2 hours or until ribs are tender, basting with one portion of reserved sauce the last 15 minutes. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips; turn ribs halfway through grilling. Serve second portion of reserved sauce with ribs.

Serves 4.
* Note: For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.

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Well, there you go for two recipes from Idaho farms and businesses. Support the Buy Idaho campaign. It’s well worth it! That’s my opinion. What’s yours? Cheers!

What to do?

09 Monday Nov 2009

Posted by Bob and Robin in Appetizers, Classics, Food Prep, Main Dish, Recipe: Bob and Robin Young, Recipes

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I had to make some more of our award winning Citrus Marmalade and, knowing how long it can take to make it, I wanted something to “snack on”. And knowing that Pico de Gallo can actually be several things – an Appetizer, Side Dish or an adjunct to a Main Dish – I made a large bowl of it. We make our own recipe. Here it is:

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Pico de Gallo

Comments: Pico de Gallo can be used as an Appetizer, Side Dish or Main Dish additive. It is a versatile component. A condiment.
Degree of Difficulty: Easy
Servings: 12

Ingredients:
6 lg Roma Tomatoes, cut into chunks
1 bunch Cilantro, chopped
1 lg White Onion, diced
1 lg Avocado, diced
6 cloves Garlic, minced
2 Jalapeno peppers, seeds removed and diced
1 T Mexican Oregano, dried
2 t Cinnamon
3 Limes juiced

Directions:

1). Dice the tomatoes and place in a large bowl. Dice the onion and add to bowl. Chop the cilantro, dice the jalapeno and mince the garlic and add to the bowl. Add the diced avocado. Mix to combine.
2). Add the spices and salt. Squeeze the limes and add the juice to the bowl. Mix until combines. Taste and adjust as necessary.
3). Place the mixture into the refrigerator for at least one hour before serving to marry the flavors. Serve cold with blue corn chips.

Cooking Times:
Preparation Time: 30 minutes
Inactive Time: 1 hour
Total Time: 1 hour and 30 minutes

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So there you have it, and a repeat for our Citrus Marmalade recipe. Enjoy! Cheers!

What’s Behind the Menu?

07 Saturday Nov 2009

Posted by Bob and Robin in Restaurant Reviews, Restaurants, Thought For The Day

≈ 1 Comment

In the blog blip on 4 November 2009 titled, Sweetwater’s Tropic Zone, there was a comment left by Michael Boss of Behind The Menu. He stated that he has done an interview with Sue Zimmerman, Owner, along with her husband Joe and Exec Chef of Sweetwater’s Tropic Zone. According to the introduction on his web site, Mr Boss states that,

Pull up a chair, and let’s talk about food. More specifically, let’s talk about the culinary scene of the Treasure Valley. And while we’re at it, let’s hear from the people who create that scene. We believe that locally owned culinary businesses are an essential part of the soul of a place. They offer more than food — they serve up big heaping helpings of regional identity. This site is dedicated to telling their stories. Through blogs, podcasts and social media, you’ll learn about the folks “behind the menu”. We hope you’ll enjoy hearing these stories…and that you’ll become a part of the conversation about our local culinary scene as well.

The interview with Chef Zimmerman is an excellent example of getting the “behind the menu” perspective and you should really listen to the interview and then go to the restaurant. For example, Chef Zimmerman was asked that if someone arrives at Sweetwater’s Tropic Zone for dinner, what would be her suggestion for dinner. Here are her suggestions:

Appetizer
Conch Fritters
Conch Salad

Main Course
(One of 3)
Curry Goat
Grilled Jerk Chicken
Curry Avocado Salad

Dessert
(One of 3)
Key Lime Pie
Chocolate Torte (Flourless)
Flan

Really, there are two things you as a reader of this blog should do: (1) Go to the Behind The Menu web site and explore it, and (2) Visit Sweetwater’s Tropic Zone more than once! Now, we will have to start to pair some wines with these dishes. And by the way, I spent a year in India when I was a teen and we had goat probably 4 or 5 times a week. Then I lived in Giles County Tennessee in the 1960’s where goat was a staple in a little place called Aspen Hill. I was not impressed at either location with the goat. Point is, at Sweetwater’s Tropic Zone, the goat is Kid, not mutton. In India and Tennessee, the goat was not kid. It was mutton. Think of it as a matter of time. Young goat – kid – may be similar to young lamb – lamb – and not mutton!!! Here is my promise: I will try the Curry Goat and I will try to eliminate the epicurean baggage I carry about goat! I promise. And I will place my experience here on this blog. Cheers! That’s my story and I’m stickin’ to it!

Jerri’s Old Fashioned Pie Shop and Bakery

05 Thursday Nov 2009

Posted by Bob and Robin in Dessert, Food, Local Markets, Party Time, Things To Do

≈ 1 Comment

I am a very firm believer in supporting local businesses – resorts, ranches, hotels, pizza stores, restaurants, bakers, etc. Here is another local business trying to make a “go of it”. Please support Jerri’s Old Fashioned Pie Shop and Bakery. Wouldn’t a fresh Pecan Pie or a fresh Pumpkin Pie go great at Thanksgiving?

Jerri’s Old Fashioned Pie Shop & Bakery
208-863-4768
jerri-nelson@hotmail.com

Custom order bake goods. Are you looking for that something special for your holiday gathering but don’t have the time to make it yourself? Give me a call and see if we can make that special event more memorable!

Sugar and spice and baked so nice…

PIES
$14.
Huckleberry-Apple

Cranberry-Apple

Huckleberry-Peach

Lemon Meringue

Washington Walnut

Pecan

Jerri-Berry w/Strawberries, Blackberries, Raspberries & Blueberries

$12.
Apple or Dutch Apple

Boysenberry

Peach or Dutch Peach

Cherry