This was such a delightful meal to make for friends Krista and Jess – Krista helps weed the flower beds. And she even gave us a beautiful White Daisy plant for the front bed. – A couple of weeks ago, we made breakfast for Donna who also helps us in the garden. The breakfast was Eggs Benedict! – The buffalo was local from Brown’s Buffalo Ranch in Nyssa, Oregon. Phone: 1-(541)-372-5588 or 208-741-5449, 720 Stephens Blvd., Nyssa, OR 97913. Hump roasts can be tough. But this one cooked for 6 hours on low in the crockpot 1/2 cup bone stock and 1 cup sherry and it was awesome! Spring vegetables – baby carrots, baby turnips, spring onions and rutabaga – were placed in the broth at different times. Here are some photos. Enjoy!
A good evening. Thanks to the JUMP Staff (Jack’s Urban Meeting Place – named for Jack Simplot) for their assistance in having a wheel chair available for Robin and handicap parking available for the car. Security was extremely helpful as was the Staff. Here is a link to their site: JUMP Boise.
I believe that this was the first time that Wild Root Cafe and Market was at the JUMP. They are located at 276 N 8th Street, Boise, ID 83702, Call. (208) 856-8956 Their hours are: 8:00 AM – 3:00 PM – Monday – Wednesday; 8:00 AM – 8:00 PM – Thursday-Saturday; Brunch served until 3:00 PM on Saturday; Closed Sunday. Kitchen closes 15 minutes prior to closing. Here is what was on the program tonight.
All in all, a good night. The food was good, although Robin and I both thought a little salty. We really watch our salt intake and use very little at home. The room tended to be a little noisy and could use some sound baffles – tapestry on walls, etc. Wild Root Cafe uses as many local products as possible. Not much grows around here in the winter – especially this winter.
Actually, this restaurant used to be Cafe Vicino’s. Now it is known as Richard’s Cafe Vicino, owned and operated by Chef Richard Langston. It is a superb place to go. Every bit a 5-Star restaurant. Great date night or special occasion restaurant. The food and the service is superb. We were there for the South by Southwest Wine Dinner, featuring wines from Cinder Winery. Winemaker Melanie Krause and Joe Schnerr were both there to describe and talk about the wines. Here is what we had. Enjoy! We did. Left-Click any of these photos to see them enlarged.
We had a wonderful and simple dinner the other night. Mostly all local products – even the buffalo – and prepared fresh. It went great with a 2006 Ravenswood Cabernet Sauvignon. It was good too, to have Margaret join us for the spontaneous dinner. (Love the fresh fruit in this still life!) The Cheese Appetizer was from earlier in the weekend at another affair that we went to. Look what we had. Cheers!
Robin’s Fresh Made Cheese Appetizers
“Insalata Caprese (salad in the style of Capri) is a simple salad from the Italian region of Campania, made of sliced fresh buffalo mozzarella, tomatoes and basil, seasoned with salt, and olive oil. In Italy, unlike most salads, it is usually served as an antipasto (starter), not a contorno (side dish). While it’s unknown whether the salad actually originated on Capri, it became popular after being served there to the jet-setting King Farouk of Egypt during the 1950s.”
Grilling the buffalo burgers.
Grilled Buffalo Burgers
cabernet sauvignon reduction and roasted garlic
Fresh Corn Pie
Robin’s Fresh Apricot Pie
Ground Almond Crust
The following recipe for Linda and Johns Seafood Chowder was submitted by Linda McCormack of Dieppe, New Brunswick, Canada. She and her husband made it during the recent hurricane, Irene. We “met” her via the internet and South Africa. It’s a long story. The photo to the left is the St Anseime Church in Dieppe. Thanks Linda for this recipe. Enjoy!
Source: Linda McCormack, Dieppe, New Brunswick, Canada
4 cups of seafood mix – clams, shrimps, scallops, crab, lobster & haddock (fresh or frozen)
2 large stalks of celery chopped small
2 medium white onions diced
3 cups of diced raw potatoes
Pepper to taste
1½ c Milk
½ c Cream
Chopped chives to taste
4 strips of bacon cooked crisp and crumbled
2 tbsp butter
Fry up bacon in a heavy skillet till crisp. Remove and drain, then crumble into pieces and set aside. Sauté celery in bacon fat till tender, then add onions and sauté till transparent.
Put cooked celery and onions in bottom of a large soup pot and add raw diced potatoes. Add enough water to barely cover the potatoes. Put seafood mix on top of potatoes and season with pepper. Bring to a boil and simmer for 15 minutes or until potatoes are tender and fish is flaky. Add about 1 ½ cups of milk and ½ cup of 18% cream. Add butter, chives and bacon bits stirring till butter melts. Reduce heat to medium low and gently heat chowder until heated through.
Serves 6 to 8 depending on the appetites, lol!!!!
And then we have this awesome Buffalo Pasta, which we got the inspiration for this from a recent event at the Red Feather Lounge in Boise. The recipe is at the link above and is linked in the Master Recipe File located in the sidebar. Here are some photos of this dish. Enjoy!
4 oz of the pasta is placed in the bottom of a shallow bowl. Salad tomatoes of various colors are cut and half and placed on the pasta.
Here are the noodles we use. Shirataki Noodles. You will be surprised at these and Dr Oz says they are far better for you than the flour based pastas. Give them a try!
The end product.
One cup of the sauce is placed over the pasta and the tomatoes. Then serve this with a wonderful 2008 Indian Creek Winery Rainy Day Tempranillo and you have an awesome dinner!
But wait! We’re not through. It is September – well almost – and the corn is ripe and some is turning “old”. Don’t you dare throw that corn away. Make a Corn Pie from it! A what? Corn Pie! Check out the recipe from the link above or on the Master Recipe File in the sidebar. Corn Pie and Sliced Fresh Tomatoes for dinner! YUM-O! Here are some photos. Enjoy!
What a delightful day we spent today on this 2011 Memorial Day Weekend. Although it started out somewhat rainy and stormy, it ended up slightly warm and partly cloudy. And Margaret was here for dinner – what happened Cristi? – and Mac and Marnie stopped by. (Thanks for the 8gb, SDHC card for the camera!) It was great to have everyone here with us. And look what we had for dinner!!! The photo on the left shows the Buffalo Steaks and Grilled Asparagus hot off the grill.
Grilled Buffalo Steak with Sauce Diane and Sauteed Morel Mushrooms
Grilled Asparagus in Garlic and Balsamic Vinegar Marinade
Baked Idaho Potato with Garden Fresh Chives
Fresh Garden Salad
Chocolate Ganache Tart
(Robin did both tarts!)
Indian Creek Winery Liquid Gold
An awesome dinner and really great friends and family with us. It really means a lot to me. Thank-You one and all!
Since Bob and Gail missed our Christmas Open House and the tour of the wine cellar, we thought it would be nice to have them over for dinner. And that we did! It was great to have them. Here are some photos and recipes of what we had. This was a fun meal to prepare and even more fun to eat! Gail brought the dessert – Fresh Fruit Fondue. Thanks, Gail!
Here are the wines we had with dinner. They are listed in preference.
(1) 1992 Ridge Geyserville Zinfandel and Carignan 13.5% alc
Still very full bodied and rich. Deep purple color.
(2) 1980 Ravenswwood Cabernet Sauvignon Sonoma County 13.4% alc
It is close to loosing its color. Light brown around the edges. It’s time to drink this one.
(3) 2006 Indian Creek (Idaho) Petit Verdot
It is definitely loosing it’s fruit. Turning out to be very light.
Here are the buffalo steak fresh off the grill. And yes, I can still smell them. So did the neighbors!
For the steaks:
4 4oz Buffalo Steaks (your choice of sirloin or tenderloin)
¼ c Olive Oil
2 cloves Garlic, diced fine
1 Shallot , diced fine
Salt and Pepper to taste
For the sauce Diane:
¼ stick Butter
¼ c finely chopped Shallots
1½ T Dijon mustard
1½ T Worcestershire sauce
8 oz of Demi-Glace
½ c Madeira
2 t Lemon Juice, freshly -squeezed
2 T finely chopped Parsley
Salt and freshly ground pepper, to taste
Mix all of the steak marinade together. Place steaks in a zip lock bad and coat with the marinade. Place in the refrigerator for 8 hours or more, turning at least once. Bring to room temperature before grilling. Grill the steaks over med-low heat, turning just once. For med rare, just let the juices flow while cooking. You don’t want to over cook buffalo so be careful not to cook them much past medium-rare. When done, remove them to a plate tented in foil to keep warm and to let them rest.
In a saucepan, melt the butter and sauté the shallots until they are translucent. Stir in the mustard, Worcestershire and demi glace.
Add the Madeira wine, lemon juice and chopped fresh parsley. Reduce until the sauce is thick enough to coat a spoon, about 15 minutes on simmer. Finish by tasting and adjusting seasonings with salt and pepper.
A photo of the Baked Potato and the Roasted Sweet Onion just out of the oven. YUM-O!
4 lg Vidalias – peeled and cored
½ lb Sugar snap peas, strings removed and cut on small diagonals.
½ lb carrots julienned – blanch pea pods and carrots in salted water strain.
½ lb Enoki or any white mushrooms – soak dry mushrooms in hot salted water – used to blanch peas and carrots, strain and chop.
½ lb Spinach – sautéed with chopped onion cores and mushroom pieces in:
2 T Honey
1T Vegetable oil, salt and pepper. Add peas and carrots.
Rub cored onions with 1T vegetable oil, 2 T honey, salt and pepper. Place in pan and fill with sautéed vegetable mix.
Cover for 35 minutes cooking at 350 ºF until soft.
Garnish plate with some of the vegetable mix and spinach.
Grilled Buffalo Steaks
Baked Sweet Onion
carrots, sugar snap peas, spinach, mushrooms
fresh cut chives, sour cream
Fresh Fruit Chocolate Fondue
This was an awesome evening with good friends, good wines and good food! The Sauce Diane is a classic French sauce that really goes good with wild game and this buffalo. It’s not hard to make, just takes some time. Enjoy!
A while ago, I said that tonight we would have some red meat – Buffalo to be exact. And so we did! To the left, is a photo of –
2 Buffalo Rib-Eye Steaks
1 t Greek Oregano, fresh and crumbled
2 t German Thyme, fresh
1/4 c Olive Oil
Salt and Pepper to taste
Mix the herbs and the olive oil. Blend with a submersible blender. Place the Rib-Eyes in a ziplock bag and pour the marinade over the steaks. Refrigerate for at least 1 hour, turning twice.
Heat the grill to 275 degrees F.
Place the rib-eyes on the grill and cook for 6 minutes on each side for a medium-rare steak. Serve with the roasted vegetables.
1/4 c Olive Oil
2 t Tarragon, fresh and chopped fine
1 t Greek Oregano, fresh and chopped fine
3 cloves Garlic, diced
Salt and Pepper to taste
1 med Summer squash, cut in half lengthwise and seeds scooped out
1 med Zucchini squash, cut in half lengthwise
2 Cherry Tomatoes, cut in half
Blend the olive oil and the herbs in a measuring cup. Place in a shallow dish. Immerse the squash in the herbal mixture and fully coat. Let marinate for 1 hour.
Place on the hot grill with the Rib-Eye steaks, cut surface down. Cook for 6 minutes and turn the squashes over. Fill the scooped out summer squash with 2 of the tomato pieces and some of the herbed olive oil and garlic. Cook for another 6 minutes. Remove from the grill and plate immediately. Enjoy!
1 cup of butter room temp
1 cup of brown sugar
1 T vanilla
blend in food processor [or mixer]
1 egg yolk
1 cup flour
Press the dough into a rectangle shape either in a square baking dish or as I did on parchment paper lined cookie sheet.
Bake 25 min at 325 F until golden edges and slight indentation in center. cool
Melt 10 ounces of bittersweet chocolate in 1/4 c milk – I used a quart glass measuring cup ->2 minutes in microwave.
Stir and pour over cookie bar spreading to cover
Top with 1/2 cup chopped toasted hazelnuts – pressing them into the chocolate.
Cut into 1 inch squares.
In this heat – refrigerate them after cooling
2 cups Rosé wine
1/4 cup sugar, to taste
1 1-to-2-inch length of cinnamon stick
Zest of 1 orange, with as little pith as you can manage
2 envelopes gelatin
2 tablespoons lemon juice
3 white or yellow peaches or nectarines, each sliced into 16 wedges.
1. In a nonreactive saucepan, add 1½ cups of the wine, along with the sugar, cinnamon, orange zest and peppercorns. Bring to a boil, then immediately turn off the heat and cover the pan.
2. After 20 minutes, pour the remaining wine into a medium mixing bowl and sprinkle the gelatin over it. Let sit for 3 minutes. Strain the spiced wine into the bowl and stir well for 2 or 3 minutes, until the gelatin is entirely dissolved. Place the bowl inside a larger bowl containing ice water, or put in the refrigerator.
3. When the gelatin is as thick as the white of an egg, 30 to 45 minutes later, put the lemon juice in a wide-bottomed bowl and add the sliced peaches, stirring as you go to coat the peaches with the juice. With a slotted spoon, transfer the peaches to the bowl of gelatin and fold them in gently. Divide the gelatin and peaches into 4 wineglasses, cover each with plastic wrap and refrigerate for 3 or more hours.
So there you have some more recipes to try. These are very good! We had our dinner with a 1979 Anderson Valley Cabernet Sauvignon. (Robin did a super great job with this wine!) Try them and enjoy. Cheers!