24 Monday Mar 2014
Some of the best eggs I have ever eaten. Free ranged local eggs. Rich. Beautiful orange yolks. Yummy for this breakfast. Meadowlark Farms, Janie Burns, will be at the Saturday Farmers Market at 10th and Grove starting April 5. See you at the Market, but not until you have made this breakfast. Enjoy!!
23 Sunday Mar 2014
Tags
bone in pork chops, Collazzi Toscana Red Wine, Montmorency, Montmorency cherries, Montmorency sauce, Montmorency Valley
This was another one of those dinners. The last time we had a Montmorency Sauce – recipe below – Chef James Grimes made it for the Treasure Valley Wine Society. An awesome sauce that goes very well with pork, but one of these days we will try it with the 5 Hour Roasted Duck.
Here is the recipe for the Montmorency Sauce.
Montmorency Sauce
“The sweetness makes it suitable for sautéed chicken breasts or roast duckling, as well as more robustly flavored meats such as pork chops.” (Yankee Magazine) “Montmorency cherries get their name from the Montmorency Valley of France, where they originated.” (Product Oasis)
Ingredients:
12 oz Bing cherries, Hood-Crest Dark Sweet Cherries or Montmorency Cherries if you can find them.
1 c Tawny Port
1 large Sugar Cube
2 med Oranges
2 T CornstarchDirections:
Drain the Bing cherries and place cherries in a medium bowl. Reserve liquid.Add 1 cup tawny port to the reserved liquid. Cover the cherries and let stand at room temperature 3 to 4 hours (preferably overnight).
Rub the sugar cube firmly over the oranges to remove zest and aromatic oils from skin. Squeeze orange and measure 1/4 cup juice. Add juice to 2 tablespoons cornstarch and stir until smooth.
In a saucepan, or to deglaze a braised pork pan, combine cherries, juice and port with cornstarch mixture. Cook, stirring constantly, until liquid is thick and clear. Add the sugar cube and stir to dissolve.
22 Saturday Mar 2014
A couple of weeks ago, we went to the Orchard House in Marsing, ID. and I had what they call the B o B – Best of Both. Eggs Benedict with Ham and Eggs Benedict with Spinach and Salmon. I used fresh spinach, sesame bagel and lox. I think the breakfast was awesome. The recipe for the extremely easy Hollandaise Sauce is in the recipe file above, Easy Blender Hollandaise Sauce. Look at this –
Thank-You Kris Thompson, Owner of The Orchard House for the inspiration to make this. And Thank-You Russ Terrell for the awesomely easy Hollandaise sauce recipe and technique.
21 Friday Mar 2014
This was, by far, one of the better dinners we have made in a while. It was almost comfort food. I would easily pay $15 -$20 for this meal. It was scrumptious. To the Hollandaise Sauce I added a little lemon zest to “liven it up” just a little more without adding a lot of cayenne. The Extravagonzo Infused Oil and the Cold Springs Winery wine are both Idaho products.
Choice Of
Ben and Jerry’s Peanut Butter Fudge Ice Cream
or
Ben and Jerry’s Cherry Garcia Ice Cream
Choice Of
2013 Bedrock Wine Company Grenache
or
2011 Cold Springs Merlot
19 Wednesday Mar 2014
Posted in Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Sourdough, Bedrock Wine Company, Boise Artisan Bakery's, Bread, Buy Idaho, Captain's Shack, Idaho Lamb, Idaho's Bounty, Lamb, Local Harvests, Main Dish, Photos By: Bob Young, Recipe: Bob and Robin Young, Sourdough Bread, Special Dinners, What's For Dinner?
4 med Felzien Family Farm lamb chops, 1/4 c Olive Oil, Salt and Pepper to taste, 1/2 c Italian Parsley chopped, 1 lg clove Garlic, minced, Zest of 1 Lemon. Mix altogether and mash the herbs. Let stand for 30 minutes to marry flavors. Pour over the chops and let marinate for 1 hour. Cook in a 350 degree oven for 20 minutes.
Really ……….. An awesome dinner. Leanne Felzien asked me if I liked these chops better – pastured and grass fed or the feed fed lambs. I like these and so did Robin. The chops were just a little smaller.
17 Monday Mar 2014
Robin made these this morning. Poblano cut in half and seeds and ribs removed. Beat eggs. Spoon into chillies. Sprinkle with cheese and lightly dust with turmeric. Bake at 425 degrees F for 10 minutes or until the eggs gel. Serve with toasted Acme Bake Shop Rye. Yum!
14 Friday Mar 2014
If you want to make a change in preparing bone-in pork chops, try this method. It is not a strong Cajun spice flavor, but you know it’s there. An interesting change. The recipe is posted in the Recipe File above, but here it is also: Creole Slow Cooker Pork Chops. This might also be good using chicken. Maybe the thighs? Enjoy the photos! Left-Click any of the pictures to see enlarged.
Bone-in pork chops getting happy with the Cajun Spice Blend that we make and which is also in the Recipe File above.
Cajun Pork in the crock pot.
11 Tuesday Mar 2014
Posted in Acme Bake Shop, Acme Bake Shop Breads, Boise Artisan Bakery's, Captain's Shack, Comfort Food, Ethnic Foods, Horseradish, Panini Sandwiches, Pastrami, Photos By: Bob Young, Rachel Sandwich, Recipe by: Robin and Bob Young, Recipes, Reuben Sandwich, Russian Dressing, Sandwiches, What's For Dinner?
Tags
Acme Bake Shop Rye, pastrami, rachel sandwich, reuben sandwich, russian dressing, rye bread, sauerkraut, stella artois
No. That’s not a misspelling. You might think that I meant a Reuben Sandwich. No. A Reuben is made with corned beef and a Rachel is made with pastrami. Everything else is the same. You must use a Russian Dressing [PDF format], this is our recipe, and Thousand Island is a poor substitute. (There is also a copy of the Russian Dressing recipe in the Recipe File above.) Rye bread, we use only Acme Bake Shop Rye. This is a full bodied, full flavored rye, not a “rye swirl” bread that is a substitution for the “real thing”. Boars Head Brand Lacy Swiss Cheese and Pastrami. Kosher dill pickle. Sauerkraut is also a must. Again, we use our homemade kraut. I use a panini grill (George Foreman) to grill these sandwiches. The Stella Artois is an added bonus! Cheers and Gut essen! Left-Click to see enlarged.
10 Monday Mar 2014
We did!! These were awesome. Robin made these this morning and I do like blueberries. I did not know it was National Blueberry Pop-Over Day. What a surprise when Robin made these. I have the recipe that she used below. It is not hard, but it is precise. Enjoy these photos and the recipe. Cheers! But first, here is some interesting information about National Blueberry Pop-Over Day:
March 10 is National Blueberry Popover Day
Five things you should know about Blueberry Popovers
1) Native Americans once called blueberries “star berries,” because the five points of blueberry blossoms make a star shape.
2) They held blueberries in high esteem, believing that the “Great Spirit” created the berries to feed their hungry children during famine.
3) Blueberry juice had medicinal value for Native Americans as well and was used to treat persistent coughs and other illnesses.
4) American poet, Robert Frost, loved blueberries so he wrote a poem about them.
5) Blueberries are one of the only natural foods that are truly blue in color. [foodimentary.com]
These are the ones that Robin made this morning.
Here they are with confectioners’ sugar on them.
The Recipe:
Blueberry Pop-Overs
Ingredients:
1¼ c All-Purpose Flour
¼ t Salt
3 eggs, room temperature
1¼ c Milk
1 T Butter, melted
2 T Butter, cut into pieces
1 c fresh or frozen Blueberry (if using frozen do not thaw)
Confectioners’ Sugar for garnishDirections:
Pre-heat oven to 400 degrees F.
Grease a popover pan and heat in the oven for 2 minutes. While pan is heating combine flour, salt, eggs, milk and melted butter in a blender – mix for 1-2 minutes, or until mixture is the consistency of heavy cream.**
Remove pan from oven and place a piece of butter in each cup – return to oven until butter is melted and bubbling, about 2 minutes. Fill each cup with batter and sprinkle with blueberries.
Bake for 20 minutes. Reduce temperature to 300 degrees and bake for an additional 20 minutes.
Remove from oven, dust with confectioner’s sugar and serve immediately.People are intimidated by popovers – they are sort of like the soufflé of the bread world. You want a nice, tall “rise” and a hollow, yet cooked-through, interior. The truth is, popovers couldn’t be easier to make, as long as you follow a few simple rules:
Buy a popover pan. Popover pans are different from muffin tins. The cups are taller, for one, and they are separated from one another to allow for even heat circulation. This is critical for achieving a light, airy result. Can you use a muffin tin? Sure. But you won’t get popovers. You’ll get muffins.
Pre-heat the pan. Even if your recipe doesn’t call for it, do it anyway – for about 2 minutes. A hot pan is essential for that quick rise when the batter goes into the oven.
Your recipe should instruct you to melt a little butter in each cup just before adding the batter. Do NOT skip this step. As the butter heats up it pushes steam through the batter, creating the height that is the hallmark of a perfect popover.
You can make the batter the night before and keep it in the fridge. Just be sure to bring it to room temperature prior to baking.
Serve these babies immediately! Nothing is sadder than a “deflated” popover. Time it to serve them fresh out of the oven. Trust me, it’s worth it.
28 Friday Feb 2014
Here is an awesome recipe for Robin’s Icebox Lox. It can also be found in the recipe file above. We had this for breakfast this morning. Yum!
Boise Foodie Guild 