There are times when one just must “play”. “Playing” can take the shape of many forms. In my case, and precisely now, it is playing with camera lenses using a constant light source. And right now, it is the light coming through the window in the kitchen. Full sun today; Bright; Intense; Hot. So let’s take just one subject: A piece of Crab Strudel. Let’s look at the different way different lenses look at the subject. Personally, I like #3 best. Which one do you like?
A good seminar with Chef Chad entitled Farm To Table. It was good to have Robin with me at this event too. In keeping with the theme, Chef Chad emphasized the use of local and fresh products from local farmer’s markets and vegetable stands. He did a good job in using these local products where ever possible. Black Mission Figs don’t grow in the Treasure Valley! Here are some photos of the dishes that Chef Chad showed us this evening. Cheers and enjoy! There are recipes available if you would like one. Just let me know.
So as you can see, a delicious and wonderful seminar/class. We will not be able to make the September event, but will try to make the October class. Most of these recipes come from the Williams-Sonoma Cooking from the Farmers’ Market by Tasha DeSerio and Jodi Liano (Weldon Owen, Inc. 2010). Cheers and Bon Appetite!
Another good class at the Boise William Sonoma store. This one was about Italian cooking, specifically recipes adapted from Giada deLaurentiis’ book, Giada’s Family Dinners. Good things like Italian Caesar Salad with Polenta Croutons – now there’s a switch and a good one! – or Marinated Zucchini and Summer Squash or Linguine with Chicken Ragu. And to top it all off, a Chocolate Pizza. Yup! That’s right. A chocolate pizza! And it was delicious and very rich. There are photos below. Left-Click any of these photos to see enlarged. Cheers and enjoy!
There were some questions posed by the class and one was, “What is a ragu?” Basically, it is a meat based dish with some type of pasta, traditionally linguine. But a ragu can vary from county to county, city to city or family to family much like the American stew or a Basque paella. Here is what Wikipedia says about ragu.
In Italian cuisine, a ragù (pronounced [raˈɡuː]) is a meat-based sauce, which is commonly served with pasta. The Italian gastronomic society l’Accademia Italiana Della Cucina has documented 14 ragùs.
The commonalities among the recipes are all meat-based and all are to be used as sauces for pasta. Typical Italian ragùs include ragù alla bolognese (Bolognese sauce), ragù alla napoletana (Neapolitan ragù), and ragù alla Barese (sometimes made with horse meat).
In the northern Italian regions, a ragù is typically a sauce of meat, often minced, chopped or ground, and cooked with sauteed vegetables in a liquid. The meats are varied and may include separately or in mixtures of beef, chicken, pork, duck, goose, lamb, mutton, veal, or game, as well as offal from any of the same. The liquids can be broth, stock, water, wine, milk, cream, or tomato, and often includes combinations of these. If tomatoes are included, they are typically limited in quantity relative to the meat. Characteristically, a ragù is a sauce of braised or stewed meat that may be flavoured with tomato, to distinguish it from a tomato sauce that is flavoured with the addition of meat.
In southern Italian regions, especially Campania, ragùs are often prepared from substantial quantities of large, whole cuts of beef and pork, and possibly regional sausages, cooked with vegetables and tomatoes. After a long braise (or simmer), the meats are then removed and may be served as a separate course without pasta. Examples of these styles of ragùs are the well-known ragù alla Napoletana (Neapolitan ragù) and carne a ragù.
So there is how I spent my evening. Robin wants to go to the next class and I have her name on the waiting list. She may go in my place, but it would be fun to do together. Hope you liked this post. Chef Chad Poznick asked if we had any suggestions for these classes to please let him know. I suggested a class using rabbit. Cooking with wine might be another good one.
A good seminar tonight. Next time I’ll remember (1) To take my other camera, and (2) Bring my notes home with me!!! Duh! Overall, a good evening and very well attended. I’m glad I went a little early. Food was good of which I liked the shrimp the least – way to salty for me; It was cooked on a Himalayan salt block. The pulled pork was good, but the pork tenderloin was the best. I will get another copy of the recipes tomorrow and post them. But for now, here are some photos from tonight. I did sign-up as an alternate, for their late June 2 hour seminar. Enjoy these photos.
If you would like to learn the intricacies of Soul Food, here is your chance. One of Boise’s finest Soul Food Chefs is giving a series of classes in Nampa. Here is the Nampa schedule and costs. There will be other classes in other locations.
The cooking class will be in Nampa @ 223 East. Amity (behind NNU) Nampa, Id on
15th of January,BBQ class,
22nd of Jan- Soul Food class#1 and
29th of Jan- Soul food #2
5th of Feb and 12th of Feb- Romantic valentines dinners/desserts
Cost is $40.00 per class or January special $140.00 per series of 4 classes saving you $20.00!
If you bring friend save 10% on your fee.
Call Yvonne for more info or inbox me with more questions 208-794-0605
advance registration required!
Dec. 8, 6:30 p.m. – Gourmet Pizza by Chef Doug Winter
Dec. 12, 11:00 a.m. – Holiday Breads by Pastry Chef Hugues Maitre
Dec. 14, 6:30 p.m. – Party Hor D’Oeuvres for the Holidays by Chef Ryan Lancaster
Dec. 15, 6:30 p.m. – Holiday Wines by Tastevin’s Bob Tait
Dec. 17, 6:30 p.m. – A Christmas Dinner by Chef Randy King
Dec. 19, 11:00 a.m. – Christmas Breakfast by Betti & Craig Newburn
Pottery Gourmet Kitchen
811 W. Bannock Street
Boise, Idaho 83702
THE CULINARIANS –
Chef Doug Winter is back for another fun and deliciousgourmet pizza class! Doug was born into the restaurant business and grew up with chefs from both sides of the family. His grandmothers are his biggest influences, cooking from scratch and using local produce when possible. Doug is the general manager at Flatbread Community Oven in Meridian. His pizza consists of butternut squash puree w/bacon, smoked munster cheese, carmelized onions and spinach, topped lightly with asiago cheese. He’ll prepare a butternut squash salad, a yummy pea soup, and a creamy apple dessert. Wine servings. $50.
Pastry Chef Hugues Maitre can be seen every Friday evening now on TVTV so be sure to tune in for more of Hugues’ classes. Meanwhile come and see our celebrity chef in person, making festive breads for the holidays. We’ll enjoy a White Chocolate Bread, a Bacon Bread, and Olive-Parmesan Cheese Bread, and a Decorative Braided Bread. Coffee will be served. $50.
Leaves w/Sweet Spicy Soy;
Buckwheat Blinis w/
Smoked Salmon & Lemon
Crème Fraiche; Bloody
Mary Steak Bites w/
Gorgonzola; Baked Brie
Bites w/Cranberry Compote.
We welcome Chef Randy King back again for another entertaining and enjoyable evening. Randy’s passion is food, but his joy is in playing with the ingredients to make dishes that taste good and look fabulous. His culinary adventures have taken him to kitchens throughout the Northwest. An Idaho native, Randy has served as Executive Chef for Milford’s Fish House and Oyster Bar, Richard’s Restaurant in Hyde Park and its sister restaurant, TASTE, the Doubletree Riverside and most recently, Head Chef for Sysco Foods. Randy will show us how to make a dinner that is quick and easy but has a “wow” to it. His holiday menu:
Roast Beast; Roasted Garlic Mashed
Potatoes; Sweet Pea Saute; Honey Ginger
Carrots; and Lemon Pound Cake
for dessert. Wine Servings with every
Betti and Craig Newburn have been pleasing guests w/gourmet breakfasts at the Idaho Heritage Inn Bed and Breakfast for the past 7 years. Their Christmas Breakfast can be made the night before Christmas so all you’ll have to do on Christmas morning is pop it in the oven. Their menu:
Blintz Casserole w/ Blueberry Sauce
Refrigerator bran Muffins. $50.
Chicken Rolled and Stuffed with Prosciutto and Sage
Great for Hor D’Oeuvres or Dinner
1 lb. Chicken Breasts Thinly Sliced
1/4 lb. Prosciutto or Pancetta Thinly Sliced
2 Tbsp. Vegetable Oil
4 Tbsp. Butter
Note: This dish is traditionally made
with veal, but chicken can be substituted.
Pound chicken fairly thin and place a slice
of prosciutto and 1/2 leaf of sage on top of
Roll each piece and secure it with a toothpick. In a sauté pan, heat up the oil and melt butter. Place rolled chicken into pan and cook for several minutes until meat is
Lower flame, sprinkle salt to taste, add a little water and simmer covered for about
TO: Our Customers
Bring in this Coupon to Receive 20% OFF
Our Gift To You!
Last month, Robin and I just “happened” upon another good tasting – The Buzz Coffee and Cafe. It is located in the North corner of the Idaho Athletic Club on State Street at Lake Harbor. If you go to their web site, The Buzz Beans, you can follow their tasting schedule, read specific program posts, add your name to their E-Mail Newsletter or look at their blog – which needs help. Tasting listings are as follows:
April 14th: Buzz’s regional wine tasting dinner focuses on Spain and Portugal this month. Join us for an informal presentation on the culture, food and people of Spain and Portugal. Cristi and Deb will once again amaze your taste buds with wonderful treats native to both regions. And of course there will be FANTASTIC wines from these regions.
Reservations are required for our regional wine dinners and seating is limited so call or email now to reserve your spot at this event.
The Buzz Coffee and Cafe is a nice place to go for light snacks, coffee, wine, heavy snacks and meeting other people. Their tastings are extremely limited, so I would suggest that you sign-up early. Theri tasting/parings are very good – they know how to pare a wine with food, or pare food with wine. At any rate, try the business out. I think you will like it. Cheers!
These classes, are available at Rudy’s – A Cooks Paradise in Twin Falls. They look like good ones!
with Chef Randy King of Boise
The Mother Sauces Part I
Thursday, February 12, 7-9 PM $40
Parts II and I may be purchased together for $75
Many of the famous sauces that we enjoy on a day-to-day basis are variations of one of the six classic sauces. These basic sauces are called “mother sauces” because most other sauces can be derived from them. In this two part series you will learn how to make each of the basic sauces and one or two variations of each sauce. While the class will be based on the classic sauces they will all have a modern twist and a flavorful entrée pairing.
Red Wine Demi
Blue Cheese Steak with Bernaise
Thursday, February 19, 7-9 PM $40.00
Part I and II may be purchased together for $75
Part II picks up where Part I (see above) left off and completes your knowledge of the mother sauces.
The Best BLT Ever
Tomato Provencal with Grilled Mackerel and Whole Wheat Penne
Poached Trout with Lemon Veloute’
But you know, As members of the notorious Boise Foodie Guild, we can probably hold this type of class right here in the Treasure Valley!