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Category Archives: Baking

Let’s Look At Sourdough

24 Friday Mar 2023

Posted by Bob and Robin in 5-Stars, Baking, Baking Sourdough, Boise Foodie Guild, Captain's Shack, Cast Iron, Classics, Comfort Food, Cooking Styles, Food Photos, Food Prep, Photos, Photos By: Bob Young, Recipe - Sourdough, Recipe by: Robin and Bob Young, Recipes, What's For Dinner?

≈ 1 Comment

Tags

digital scale, sourdough bread, sourdough pancakes, sourdough starter


captains-shack-pipe-signed_LMP

I know. Its been a while. But it has been a learning session. Making sourdough starter, bread and pancakes. But it has been an exciting adventure and a real learning experience. Started out with a basic

Sourdough Starter https://www.rockinrs.com/CS-Sourdough-Starter.pdf, then Sourdough Bread https://www.rockinrs.com/CS-Mixer-Sourdough.pdf, and finally Sourdough Pancakes, made from the discarded starter, https://www.rockinrs.com/CS-Sourdough-Discard-Pancakes.pdf

16Mar20-23_1_Captains Shack_Sourdough Starter

The starter, in my opinion, must be active, bubbly and smell somewhat “sour”. It is the starter is what gives the bread it’s name – Sourdough Bread or Pancakes, Cookies, Bagels or a host of other baked goods their name. The starter pictured here is my starter and you can see how it has doubled in size and is nice and bubbly. Thee rubber band around the jar marks the level at the start and then one can “see” how the starter has grown, or not. The starter is not especially difficult to do, but it does take some time and persistence to create. Check the recipe above to see how it is done, but don’t be intimidated by it.

23Mar2023_CaptainsShack_Mixer Sourdough from Oven


This is the bread right after it came out of the oven. The recipe link above has two different baking techniques listed. Personally I like the 500 degree F temperature best, but either one will work fine. See the recipe above. The crust could be a little browner, but not much more.

23Mar2023_2_CaptainsShack_ Sourdough Crumb

Here is the loaf after it has cooled and is partially sliced. Notice the crumb – the “holes” – in the surface and the color of the crust. Love the flavor from the starter. The interior is soft, but not gummy.. The crust is crunchy, but you won’t break any teeth on it. It is somewhat crunchy. However, it could be a little more crunchy.

And finally, we have one, of many uses, for the starter discard. Sourdough Pancakes. But you can also make cookies, bagels, rolls, etc. There are many recipes on the web, but the one I like is PantryMama, http://www.pantrymama.com. Many recipes there, but more importantly, much useful information and help in solving sourdough problems. You can also find help on Facebook.

So there you go! It was a long 5 weeks or so to gather, read and then produce this bread. It was a long process, but well worth it. And then too, I had a lot of personal help from friends and relatives. I want to Thank each and everyone who gave me assistance. Have fun with these recipes. It might be a new adventure, but a fun one. just remember – Temperatures are extremely important, so follow them closely. And please don’t use cups or ounces. Rather use an inexpensive digital scale that reads in tare and grams. They range from about $20 to well mover $100. The brand I use is Escali, for about $30 and it works just fine.  And please too, use a 10 quart Cast Iron pan with lid.

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Fasnacht Day is Here!

25 Tuesday Feb 2020

Posted by Bob and Robin in Baking, Comfort Food, Fasnacht Day, Recipe - Fasnacht, What's For Dinner?

≈ 3 Comments

Tags

fasnacht, Fasnacht Day, German doughnut


What? Never heard of them …. Until now! Delicious.
“Fastnacht Day: Pennsylvania Dutch doughnuts mark the beginning of Lent
It’s Fastnacht Day, also known as Fat Tuesday. Traditionally, fastnachts were made by Pennsylvania Dutch housewives on
Fat Tuesday to use up all the fat in the house before Lent. “Fastnacht”
is a German word meaning “night before the fast.”
The heavy yeast-raised doughnuts are as much a part of the central Pennsylvania food landscape as chicken and waffles and whoopie pies. Wise fastnacht lovers placed their orders ahead of time. Others better hurry. The treats have been known to sell out quickly at churches, bakeries and supermarkets.
Some places to buy them: (All in Pennsylvania)
Dingeldein Bakery, 316 Bridge St., New Cumberland: 717-770-0466.
Pennsylvania Bakery, 1713 Market St., Camp Hill: 717-763-7755.
Prince of Peace Parish, 815 S. Second St., Steelton: 717-985-1330.
Schenk’s Bakery, 1023 N. Mountain Road, Lower Paxton Twp.: 671-5133.
St. Cecilia Roman Catholic Church, 202 E. Lehman St., Lebanon: 272-4412.
Supermarkets: Giant Foods, Karns and Weis.” [Fastnacht Day]

“In the Pennsylvania Dutch Country, housewives traditionally spent Shrove Tuesday using up the larder’s most sinful ingredients: sugar, butter, eggs and (well) lard. Nowadays, German and Amish bakeries throughout Southern Pennsylvania do the same, crafting old-fashioned doughnuts that share their name with the German pre-Lenten carnival: fastnacht (pronounced fash-naht).
According to the Oxford Companion to Food, the German Shrove Tuesday doughnut tradition dates all the way to medieval times. Heagele’s Bakery, a 1930s-era German shop located in the Mayfair section of Philly, notes that fastnacht translates to “feast night.” (Others say it’s “fast night” or “night before the fast.”) Either way, a visit for their annual fastnacht sale is like time traveling. Old-fashioned string dispensers hang from the ceiling, perfectly placed to tie up boxes with a bow. Women wear tasteful dirndl and history feels close at hand.
Bakeries typically keep their recipes secret, but there are constants. A true fastnacht is prepared only for Shrove Tuesday, and made with sweet yeast dough that gets fried. From there, variations abound: mashed potatoes are often added to the batter, and the doughnuts can be crafted with or without holes (the latter is more traditional). Sometimes fastnacht come soaked in cream, glazed or dusted in sugar or cinnamon. Occasionally, they’re filled, but old-school types demand them unadorned, cut into diamonds and served with honey or molasses.” [pastemagazine.com]

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 Wednesday) 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 Fasnachts. 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.

And to our dear friend and superb baker, Donna, here is your challenge (and I know she reads this blog!). Seeing as how it is to late for this year, Shrove Tuesday is here, you have a year to practice. Shrove Tuesday, or Fasnacht Day, 2021 is your target. I know you can do this to perfection! Cheers!

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Celebrating Valentines Week

16 Saturday Feb 2019

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Breads, Baking, Breakfast At The Captains Shack, Captain's Shack, Cookies, Crab, Dessert, Dinner At The Captains Shack, Dinner For Robin, Eggs Omelets, Food Photos, Food Prep, Greens, Herbs, Hollandaise Sauce, Homemade Sauce, Housemade Hollandaise Sauce, Housemade Sauces, Housemade Soup, Idaho Eggs, Idaho Greens, Idaho Potatoes, Lobster, Lunch For Robin, Omelet, Photos, Photos By: Bob Young, Potatoes, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, Recipes - Sauces, Salad, Sea Scallops, Seafood, Special Dinners, Vegetables, Watercress, What's For Dinner?, Wines - Idaho

≈ 1 Comment

Tags

crab omelet, Eggs Benedict


This week in mid February, 2019, was dedicated to the one I love. (There ought to be a song written to that phrase!) A week in the kitchen. Planning. Finding. Testing and tasting. Preparing. Serving. It was an exciting week and very fulfilling. I know she liked the meals – they are all gone! That’s always a good sign. Here are some of the dishes we had. And to answer the question – someone did ask – yes I did make all of this. There are recipe links where available. Enjoy! (Left-Click any of these photos to see them enlarged.)

Eggs Benedict are always liked. Especially on a Sunday morning.

Crab Louie salad is awesome.

Or maybe a Crab Omelet one weekday morning.

Scallop and Watercress Salad makes a great dinner.

The absolute best meal, and the one that took the most time, patience and tasting, was this one. The sides that Robin wanted are checked in red. The salad and the entree are fixed.

Valentines Day Dinner Menu
We had a 2014 Indian Creek Winery (ID) Chardonnay with this dinner

Caprese Salad

Stuffed Lobster with Crab
Brussels Sprouts in Balsamic Reduction
Parsley Potatoes

Two sauces were made for the entree – Lemon Butter Sauce for the lobster, and Brandy Mayonnaise Sauce for the crab.

Chocolate Dipped Strawberries
Peanut Butter Cookies

After all of these delicious seafood meals and all, we had to make something, well ………. more subtle. Like some Robin’s Vegetable Soup. But this is not your standard peas, corn, tomato, etc soup. Try some leek, celery, turmeric, etc soup. It is delicious!!

Robin’s Vegetable Soup

So there it is – Our Valentines Day (Week) in the kitchen. Nothin’ says lovin’ like something from the kitchen! Cheers and enjoy the recipes.

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Having Fun With Popovers

24 Monday Sep 2018

Posted by Bob and Robin in Appetizers, Baking, Breakfast With Robin, Captain's Shack, Food Photos, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, What's For Dinner?

≈ 1 Comment

Tags

popover, recipes


Oh yes! Delicious popovers. Fill with tuna salad, ham, jam or whipped cream. These buttery, soft “rolls”, of sorts, will suit any party. Or dinner table. Or breakfast. They are so versatile. Easy to make and you don’t really need any special tools or pans. Even though there are special pans for popovers. Or, use a metal muffin pan. Big one or little one.
But where did these come? Who “invented” them? Some sources say they are related to Scottish Short Bread. But more than likely, they come from England and are a derivative of Yorkshire Pudding. “The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century.
The oldest known reference to popovers is in a letter of E. E. Stuart’s in 1850. The first cookbook to print a recipe for popovers was M. N. Henderson, Practical Cooking, 1876. The first book other than a cookbook to mention popovers was Jesuit’s Ring by A. A. Hayes published in 1892.
In American Food (1974), author Evan Jones writes: “Settlers from Maine who founded Portland, Oregon, Americanized the pudding from Yorkshire by cooking the batter in custard cups lubricated with drippings from the roasting beef (or sometimes pork); another modification was the use of garlic, and, frequently, herbs. The result is called Portland popover pudding: individual balloons of crusty meat-flavored pastry.
Other American popover variations include replacing some of the flour with pumpkin puree and adding spices such as allspice or nutmeg. Most American popovers today, however, are not flavored with meat or herbs. Instead, they have a buttery taste.
Ogden Nash inverts the historical order of events.
Let’s call Yorkshire pudding
A fortunate blunder:
It’s a sort of popover
That turned and popped under.” [Wikipedia]

And from the sensitiveeconomist. com site, “Popovers are an American recipe that are thought to have descended from English batter puddings and Yorkshire puddings, although the origin is a bit uncertain. Puddings in medieval times were not like today’s custard-like desserts, but rather were meat-based.” In other words, I’m still not completely sure where popovers came from. Although, they appear to be strictly an American treat.

So now we know a little about the popover. But now the question is:Do I need a special pan? “Popovers are airy rolls that are just as much fun to bake as they are to eat. It is a balloon-like roll with a crisp, buttery exterior and a tender, eggy interior. Many people don’t make them at home because the perception is that you need a specialty pan to bake them. Fortunately, this isn’t true.” [craftsy.com] A good, sturdy muffin pan will work just as well.
Here is a recipe that we like and it works very well.

Popovers with Scrambled Eggs and Fresh Fruit

Popovers
Total: 50 min Prep: 10 min Cook: 40 min Yield: 8 popovers
Bob and Robin Young, Boise, ID
Ingredients:
3 T melted butter, divided
2 lg Eggs
1 c whole Milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
1 c All-Purpose Flour
1 t Celtic Sea Salt
Directions:
Preheat the oven to 400º F.
Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. (This is extremely important to do!)
Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth.
Pour the batter into the warmed muffin tin ⅔ full (each popover will expand) and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.

Another variation – Popovers with Ham and Cheese Omelet and Fresh Fruit

(David Libowitz)

From David Libowitz “Sugar-Crusted Popovers

Makes 9
Adapted from my recipe in The New York Times and Maida Heatter’s Great Book of Desserts.I thought these wouldn’t stay crisp for very long after they were baked and coated with the sugar. But the next morning, I was surprised when I pulled off a hunk and they’re weren’t bad. But they are the best the day they’re made; leftovers can be stored in a container and snacked on the next day. You could freeze them in zip-top bags as well.I don’t have popover tins, but found these work quite well in standard-sized muffin tins. For this recipe, feel free to use salted or unsalted butter, depending on your preference.
For the puffs:
2 tablespoons butter, melted
3 large eggs, at room temperature
1 cup (250 ml) whole milk
1 teaspoon salt
1 1/2 teaspoons sugar
1 cup (140g) flour
For the sugar-coating:
2/3 cup (130g) sugar
1 teaspoon ground cinnamon
1/4 cup (60g) melted butter
Softened butter, for greasing the pan
Directions:
1. Preheat the oven to 400ºF (200ºC). Liberally grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations,with softened butter.
2. For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and blend for a few seconds.
3. Add the flour and whiz for about 10 seconds, just until smooth.
4. Divide the batter among the 9 greased molds, filling each 1/2 to 2/3rds full.
5. Bake for 35 minutes, or until the puffs are deep brown.
6. Remove from the oven, wait a few minutes until cool enough to handle, then remove the popovers from the pans and set them on a cooling rack. If they’re stubborn, you may need a small knife or spatula to help pry them out.
7. Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each popover all over with the 1/4 cup (60 g) of melted butter, then dredge each puff generously in the sugar and cinnamon mixture to coat them completely. Let cool on the wire rack.”

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Thanksgiving 2017

27 Monday Nov 2017

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Sourdough, Bacon, Baking, Boise Farmers Market, Brine, Buy Idaho, Captain's Shack, Cheese, Classic Cuisines, Dessert, Dill, Dinner At Marnies, Herbs, Herbs and Spices, Housemade Gravy, Housemade Pie Crust, Housemade Sausage, Idaho Bacon, Idaho Potatoes, Idaho Vegetables, Idaho Wild Game, Mascarpone, Onion, Oysters, Photos By: Bob Young, Recipe By: Captain's Shack, Recipes, Recipes - Dinner, What's For Dinner?

≈ 1 Comment

Tags

Brining, crockpot, Dilly Bread


And a good Thanksgiving it was! Marnie had us all down to Marsing, ID for dinner. Robin, Chris, Eric, Emmet, Marnie and me. Beautiful view across the Snake River to Lizard Butte. Sunny and warm. We ate on her back porch. Served dinner buffet style. Much easier.
Eric made some fresh venison summer sausage so we had cheese and sausage to start. And yes, there was a variety of wine and drinks for those who do not drink wine. Emmet made a wonderful Pecan Pie and Marnie made Port Poached Pears. Oh yum! Robin and I made the turkey and some trimmings, including Crockpot Mashed Potatoes, a wonderful and easy way to make mashed potatoes. Chris made the Dried Corn for the first time. Good job, Chris. If you want to see these photos enlarged, Left-Click them.

Lizard Butte from Marnie’s front porch.

Robin on the porch.

The turkey is brining. Here’s how to brine the turkey – How To Brine a Turkey

Robin’s Orange Cranberry. (The recipe is on this site. Don’t leave home without it.)

Marnie, Chris and Eric in the kitchen at Marnie’s house, including Lola waiting patiently!

In the kitchen.

Marnie and Eric making Wilted Lettuce Salad.

Chestnut Stuffing ready for the turkey.

Dilly Bread is ready. Robin’s Dilly Bread

Candied Orange Peel

Dinner is plated.

Emmets Pecan Pie. It was good.

Marnie’s Port Poached Pear with Mascapone

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Some Good Summertime Meals at The Captain’s Shack

06 Sunday Aug 2017

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Acme Bake Shop Sourdough, Atlantic Salmon, Avocado, Bacon, Baking, Baking - Papillote, Boise Artisan Bakery's, Boise Farmers Market, Boise Food Adventures, Breakfast, Breakfast At The Captains Shack, Buy Idaho, Captain's Shack, Chicken, Cooking Styles, Crab, Curry, Desert Mountai Grass Fed Beef, Dessert, Dinner For Robin, Eggs, Eggs Over Easy, Eggs Poached, Eggs Sunnyside Up, en Papillote, Heirloom Beets, Heirloom Carrots, Heirloom Tomatoes, heirloom vegetables, Herbs and Spices, Homemade Sauce, Housemade Sauces, Ice Cream, Idaho Bacon, Idaho Chicken, Idaho Eggs, Idaho Grains, Idaho Trout, Idaho Vegetables, Korean BBQ, Local Farmers Markets, Local Harvests, Martin's Swiss Dressing, Meadowlark Farms, Oma and Popie's Sauces, Oriental Food, Photos By: Bob Young, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, Recipes - Sauces, Salads, Salmon, Sausage, Teriyaki, What's For Dinner?, Yakitori

≈ 1 Comment


 
Ah yes! Life in the kitchen in one of the hottest July’s on record at The Captain’s Shack (The Shack). But so much fun to make and serve. Some of these dishes are “eye candy”, too. Some have recipes; Some don’t. (If you want a recipe, just let me know. I’ll see what I can do.) As with most photos on this blog, Left Click them and see them enlarged. Enjoy these photos and if you make any of the recipes, let us know how you liked them. Thanks and Cheers!

Mango Salsa

Fruity and sweet with a moderately spicy component. Great with seafood.

Huevos con Mango Salsa and Avocado

Poached Idaho Trout Nage
Here is the recipe: Idaho Trout Nage

Eggs Florentine
with
Tomato and Bacon Sourdough Toast

Zucchini Galette

Crab Stuffed Zucchini Blossoms
Recipe: Crab Stuffed Zucchini Blossoms

Chicken Yakitori with Jasmine Rice
Recipe: Chicken Yakitori

We modified the Yakitori sauce somewhat and have our own Teriyaki sauce that we use. Here are the recipes: Sauce Recipes.

And if you are interested, here are some of the main sauces we use. Enjoy.

Salmon
Peas and Beet Greens
Jasmine Rice

Salmon Yakitori
Lemon Rice
Green Salad
with
Shaved Baby Golden Beets
White Carrot Threads
Heirloom Tomato
Martin’s Swiss Dressing

Biscuits and Herbal Sausage Gravy

Curry Chicken Salad
Avocado Slices
Heirloom Tomato Slices
Acme Toasted Sourdough

Peach Jam on Cinnamon Pinwheels

Peach Jam on Cinnamon Pinwheels
Vanilla Ice Cream and Peach Jam Drizzle

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Orange Upside Down Skillet Cake and Egg Thread Soup with Asparagus

16 Monday Jan 2017

Posted by Bob and Robin in 5-Stars, Asparagus, Baking, Captain's Shack, Cast Iron, Dessert, Dinner For Robin, Dinner With Family, Eggs, Food, Food Prep, Housemade Soup, Idaho Eggs, Idaho Vegetables, Local Markets, Photos By: Bob Young, Prep Work, Recipe - Dessert, Recipe - Soup, Recipe By: Captain's Shack, What's For Dinner?

≈ 1 Comment

Tags

Egg Thread Soup, Mascarpone, Orange Upside Down Cake


26Feb2016_1_Sushi-Joy_Robin_Right-FacingHere is a wonderful – and very easy to do – Orange Upside Down Skillet Cake that we adapted from Rachael Ray. (Recipe in PDF) Really a super, good variation on the traditional Pineapple Upside Down Cake. We topped the cake with a Tiramisu Mascarpone instead of the whipped cream. Change the orange to lemon and use Limoncello instead of Grand Marnier and you might have another variation. The variations are limitless. Then also check out the Egg Thread Soup with Aspagagus found after the cake – Eat dessert first, Life is too short! Left-Click the photos to see them enlarged.

Caramelizing the orange slices. I use a mandolin to get the thin slices.

Caramelizing the orange slices. I use a mandolin to get the thin slices.

Cake batter is poured on top of the carmalized oranges.

Cake batter is poured on top of the carmelized oranges.

The cake is cooked and is now cooling before removing it from the skillet.

The cake is cooked and is now cooling before removing it from the skillet. Nice brown edges.

Put a platter over the skillet, turn it upside down and the cake should come out easily. If not, tap it lightly to encourage it.

Put a platter over the skillet, turn it upside down and the cake should come out easily. If not, tap it lightly to encourage it.

Cross-section of the cooled cake.

Cross-section of the cooled cake.

Orange Upside Down Skillet Cake Tiramisu Mascarpone Topping

Orange Upside Down Skillet Cake
Tiramisu Mascarpone Topping

And here is the awesome Egg Thread Soup with Asparagus:

Egg Thread Soup with asparagus

Egg Thread Soup with Asparagus

It’s been a cold and snowy couple of weeks. Spend more time in kitchen to warm up.

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Thanksgiving 2016

25 Friday Nov 2016

Posted by Bob and Robin in 5-Stars, Apple, Bacon, Baking, Captain's Shack, Carrots, Celebrations, Comfort Food, Corn, Dessert, Dinner At The Captains Shack, Dinner With Family, Dried Corn, Food Photos, Green Salad, Heirloom Carrots, Heirloom Onions, Heirloom Parsnips, Holiday Gatherings, Holiday Menu, Idaho Vegetables, Idaho Wine, Local Farmers Markets, Party Time, Photos By: Bob Young, Snake River AVA, What's For Dinner?, Wines - Idaho

≈ 1 Comment

Tags

Dried Corn, heirloom vegetables, Spatchcock, wilted lettuce


26Feb2016_1_Sushi-Joy_Robin_Right-FacingAnd a great day it was! Dinner finished almost on time. Marnie, Chris and Anna joined us. The turkey tuned out fantastic – the first time I have done a spatchcock turkey and it was awesome. Veggies roasted great. Turkey was moist, tender and delicious. I took several pictures on my phone – 3 – of the dinner plated, Marnie and Robin and Chris and Anna, but they never appeared on my phone. They’re out in La-La land somewhere. Here, though, are some photos of preparing the dinner and maybe I’ll make a photo of the plated dinner – at least close to it. Cheers – This was really fun to do!

Getting the Bacon Wrapped Dates ready. Stuffed with Chopped Almond.

Getting the Bacon Wrapped Dates ready. Stuffed with Chopped Almond.

Dates ready for the oven.

Dates ready for the oven.

Mushroom Stuffed Puff pastry.

Mushroom Stuffed Puff Pastry.

Finished product.

Finished product.

Turkey has been spatchcocked (backbone removed) and sitting on heirloom root vegetables - carrot, parsnips and onion - to keep the turkey off the bottom of the pan.

Turkey has been spatchcocked (backbone removed) and sitting on heirloom root vegetables – carrot, parsnips and onion – to keep the turkey off the bottom of the pan.

Cooking in the oven at 400 degrees F. This after 1 hour. One more hour to go for a 14 lbs turkey.

Cooking in the oven at 400 degrees F. This after 1 hour. One more hour to go for a 14 lbs turkey.

Plated Turkey Robin's Cranberry Sauce Dried Corn Wilted Lettuce Roasted Heirloom Vegetables Stuffing Cups Mashed Potatoes and Gravy throughour. 2006 and a 2006 Indian Creek Winery (ID) Pinot Noir

Plated

Spatchcock Turkey
Robin’s Cranberry Sauce
Dried Corn
Wilted Lettuce Salad
Roasted Heirloom Vegetables
Stuffing Cups
Mashed Potatoes and Gravy throughout
2006 and a 2008 Indian Creek Winery (ID) Pinot Noir

Skillet Apple Pie

Skillet Apple Pie

These wines were available for dinner. We only had the oldest one on the left.

These wines were available for dinner. We only had the oldest two on the left. Super paring and wines.

In order to do a dinner like this, one needs to make a "schedule of events". Thursday, I also made a schedule like this hour-by-hour.

In order to do a dinner like this, one needs to make a “schedule of events”. Thursday, I also made a schedule like this hour-by-hour.

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Sunday Breakfast and Dinner

15 Monday Aug 2016

Posted by Bob and Robin in 5-Stars, Bacon, Baking, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Carrots, Cast Iron, Cheese, Comfort Food, Corn, Desert Mountai Grass Fed Beef, Dinner For Robin, Eggs, Food Photos, Fruits, Heirloom Carrots, Herbs, Housemade Sauces, Idaho Eggs, Idaho Pork, Idaho Potatoes, Idaho Vegetables, Local Farmers Markets, Meadowlark Farms, Photos By: Bob Young, Pork, Pork Tenderloin, Recipe by: Robin and Bob Young, True Roots Produce, What's For Dinner?

≈ 1 Comment

Tags

pork medalions, port wine, port wine reduction


10May2016_2b_Camino-de-Santiago_Spanish-Countryside_Painted-2

These two items are so much fun to make. Somewhat quick. Somewhat involved. Always good. Give them a try. Enjoy!

 

 

Breakfast Potato Eggs Line a muffin tin with thinly sliced potato slices. Bake off for 20 minutes at 425 degrees F until potatoes aare slightly crisp. Fill with a mixture of beaten egg, cheese, green onion, salt and pepper. Bake at 425 degrees F until eggs are set. Remove an let cool 5 minutes. I used the convection for baking these. Top with Salsa or Pico de Gallo.

Breakfast Potato Cups

Line a muffin tin with thinly sliced potato slices. Bake off for 20 minutes at 425 degrees F until potatoes are slightly crisp. Fill with a mixture of beaten egg, cheese, green onion, rendered bacon pieces, some salt and pepper. Bake at 425 degrees F until eggs are set. Remove and let cool 5 minutes. I used the convection for baking these. Top with Slasa or Pico de Gallo.

Bre akfast Potato Cups Plated. They should come right out of the muffin tins as a unit. Serve with fresh fruit.

Breakfast Potato Cups Plated. They should come right out of the muffin tins as a unit. Serve with fresh fruit.

Heirloom Carrots, Fresh Corn Pork medallions with Port Wine and Herb Reduction

Heirloom Carrots
Fresh Corn
Pork Medalions

with
Port Wine and Herb Reduction

Port reduction – Using the cast iron skillet that the pork was done in, add 1 T Olive Oil, 2 c Port Wine, 1 T fresh Sage chopped, 2 t fresh Thyme and 2 T Heavy Cream. Stir to release the bits of pork that remain in the pan and the wine is reduced to 1 cup and starts to thicken slightly. Place 1 T of the reduction under the pork and 1 T on top of the pork.

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From Our Kitchen To Yours!

18 Wednesday May 2016

Posted by Bob and Robin in Acme Bake Shop Breads, Alley Gardens, Appetizers, Apricots, Arugula, Avocado, Backyard Garden, Bacon, Baking, Basque Bread, BFM, Boise Area Food Adventures, Boise Farmers Market, Breakfast At The Captains Shack, Brussels Sprouts, Buy Idaho, Cabbage, Captain's Shack, Comfort Food, Crab Cakes, Dessert, Dinner At The Captains Shack, Eggs, Greek Food, Green Salad, Healthy Eating, Herbs, Herbs and Spices, Ice Cream, Idaho Chicken, Idaho Dairy, Idaho Eggs, Idaho Greens, Idaho Lamb, Idaho Vegetables, Local Markets, Meadowlark Farms, Ohana Micro Greens, Omelet, Photos By: Bob Young, Rice Family Farms, Salads, Sausage, Scallops, Seafood, Spice Blends, Spices, Spring Greens, True Roots Produce, What's For Dinner?

≈ 3 Comments

Tags

BFM, Buy Local, herb chart, spice chart


05Nov2015_1b_Rembrandts_Lil-Jake-Omelet - CopyIt could be anything! But hopefully, it’s always pretty good. Mostly healthy and always has a local product element. Local. That’s what we try to feature always! Beef, pork, lamb, seafood, greens, fruit, vegetables, eggs, mushrooms, sprouts. You get the idea. And what’s even more fun – sometimes … most times – is preparing the meals. Here are a few photos of some of the dishes we have made recently. If there is a recipe for the item, it may be in the recipe file as listed above or you can look for it by Clicking Here.
We were going to make Greek kabobs and I wanted to find a good Greek herb blend. There is a really good Greek restaurant near us, Mazzah Mediterrean and every time I walk by it, I get this wonderfully awesome aroma of Greek spices. So I found this chart of cultural Spice Blends. We used the Greek Spice and added Sumac and Marjoram. If you are looking for a particular blend, this may help. Save the image and print it out if you need to.

I recently saw an article where folks were planting vegetables and herbs in their front yards, instead of grass! Talk about local and fresh! But we have been doing this for years. Our front lawns, as small as it might be, is our herb garden. Pretty blooms. Great smells and absolutely fresh herbs. Something to think about.

I recently saw an article where folks were planting vegetables and herbs in their front yard, instead of grass! Talk about local and fresh! But we have been doing this for years. Our front lawns, as small as it might be, is our herb garden. Pretty blooms. Great smells and absolutely fresh herbs. Something to think about.

Lamb Kabobs with Greek Spices

Lamb Kabobs with Greek Spices
From the spice chart above. Local lamb and vegetables.

Greek 5-Cheese Filo on Spinach Bed

Greek 5-Cheese Filo on Spinach Bed
Local spinach! No we didn’t make the filo.

Vanila Ice Cream It was super. Local dairy products.

Vanila Ice Cream
It was super. Local dairy products.

Bacon and Cheese Omelet Apricots

Bacon and Cheese Omelet
Apricots
Toasted Basque Bread

Local eggs, bacon and Basque bread.

Creamed Spinach Popovers

Creamed Spinach Popovers
Local spinach and dairy

Braised Scallops on Shredded Napa Cabbage Strawberries

Braised Scallops
on
Shredded Napa Cabbage
Sliced Strawberries and Kiwi

Strawberries are local.

Braised Scallops on Crab Rice Green Salad

Braised Scallops on Crab Rice
Green Salad with Carrot Strings and Micro Greens

Greens and carrots for the salad are all local.

Crab Rice and Shredded Napa Cabbage

Crab Rice and Shredded Napa Cabbage

Sunnyside Up Eggs  on Spinach and 5 Greek  Cheese Filo Sausage Links Apricot Chunks

Sunnyside Up Eggs
on
Spinach and 5 Greek Cheese Filo

Sausage Links
Apricot Chunks

Local eggs, sausage and spinach.

Mushroom Omelet Sausage Pineapple Toasted Basque Bread

Mushroom Omelet
Sausage
Pineapple
Toasted Basque Bread

Everything but the pineapple is local!

Parsley Salad with Shaved Radish and Fresh Miners Lettuce.

Parsley Salad
with
Shaved Radish and Fresh Miners Lettuce

All local from the Boise Farmers Market (I’m there every week!)

So there you have it. Not 100% local, but darn close. And this time of year with the Boise Farmers Market being open, it gets easier to buy those local products. Plus, our herb gardens are in full swing – bloom! Enjoy.

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Buy Local!

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Acme Baked Shop, Boise

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Brown’s Buffalo Ranch

Give them a call or EMail for awesome buffalo meat.

Desert Mountain Grass Fed Beef (formerly Homestead Natural Beef)

Desert Mountain Grass Fed Beef, with Bob and Jessica Howard of Howard Ranch in Hammett. The company will only sell whole animals to the Boise Co-op and Whole Foods stores in Boise and Utah. They will also be at the Boise Farmers Market.

Falls Brand Pork roducts

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Kelley’s Canyon Orchard

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1118 Vista Avenue, Boise, ID 83705 (208) 713-8850 Monday-Friday: 10am-6pm, Saturday: 9am-5pm. Sunday: Gone Fishin’

Standard Restaurant Supply

Plenty of items for the home, too. Check them out. 6910 Fairview, Boise 83704 (208) 333-9577

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Asiago’s – Italian

Bella Aquila, Eagle, ID

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Bar Gernika – Basque Pub and Eatery

202 S Capitol Blvd, Boise (208) 344-2175 (Checked)

Chef Larry’s Cafe, Titusville, FL

1111 South Washington Street, Titusville, Florida

Capitol Cellars

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913 W River St., Boise (208) 333.9800 cg@cottonwoodgrille.com

Enrique’s Mexican Restaurant

482 Main St., Kuna (208) 922-5169 New name. Was El Gallo Giro. Same owners and kitchen. The Best Mexican restaurant in the Boise/Kuna area, bar none!

Flying Pie Pizzaria

Goldy’s Breakfast Bistro

108 S Capitol Blvd., Boise (208) 345-4100

Goldy’s Corner Cafe

625 W Main St., Boise (208) 433-3934

Guanabanas – Island Restaurant and Bar

960 N Highway A1A, Jupiter, FL

Janjou Pâtisserie

Janjou Pâtisserie, 1754 W State St., Boise, Idaho 83702 (208) 297.5853

Mai Thai Asian Cuisine

750 West Idaho Street Boise, ID 83702 (208) 344-8424

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1772 W State St., Boise (208) 333-2566

Richards Inn by Chef Richard Langston

Formerly - Vincino's. New location at 500 S Capitol Blvd., Boise (208) 472-1463. Reservations are highly suggested.

Sakana Japanese Sushi Bar

7107 W State Street, Garden City. (208) 853-4993 and they are open Mon – Thursday: 11:00am – 10:00pm, Friday and Saturday: 11am – 11pm, Sunday: 12 noon – 9pm

The Orchard House

14949 Sunnyslope Rd., Caldwell (208) 459-8200

The Ravenous Pig

1234 N. Orange Ave. Winter Park, FL

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10 Barrel Brewery Boise

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Cloud 9 Brewery and Pub

Opening Fall 2013 in the Albertson's Shopping Center, 18th and State in the old Maxi Java

Edge Brewing Company

525 N Steelhead Way, Boise, ID 83704 (208) 323-1116

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