24 Tuesday Aug 2010
Posted in Dessert, Food, MJ's Cakes, Photos, Photos By: MJ's Cakes, Things To Do
Whoa! Am I glad MJ got the Baker’s Genes, because they certainly by-passed me. I’d say she got them from her Mother. Now I won’t have to worry about desserts anymore at the Family Gathering Meals on Labor Day, Thanksgiving, Birthdays, Weddings, Christmas, New Year’s Eve, Easter, Memorial Day, 4th of July and whatever else we can come up with. Maybe just declare tomorrow the 4th Tuesday Holiday. Just look at what she has done. Mac is sooooo lucky!
02 Monday Aug 2010
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 –
Serves: 2
Ingredients:
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
Directions:
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.
Ingredients:
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
Directions:
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!
Ingredients:
1 cup of butter room temp
1 cup of brown sugar
1 T vanilla
blend in food processor [or mixer]
add
1 egg yolk
1 cup flour
Directions:
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
Ganache Frosting
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
Serves: 4
Ingredients:
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
5 peppercorns
2 envelopes gelatin
2 tablespoons lemon juice
3 white or yellow peaches or nectarines, each sliced into 16 wedges.
Directions:
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!
16 Tuesday Feb 2010
Posted in Dessert, Food, Food Prep, Food Trivia, Recipe: Bob and Robin Young
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 Wedsnesday) 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 Fassnachts. 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.
23 Saturday Jan 2010
Posted in Dessert, Food, Main Dish, Photos By: Bob Young, Things To Do, Wine and Food
Well, La Cafe de Paris in Boise has done it again. If you have never been to one of these dinners – they have about one a month and seating gets filled up quickly – you really do need to go. Go and get on their email list and get notices of these events. Yes, an event. You need to go! For this dinner, four courses of some unbelievable selections. That all being said, look at this meal.
Left – 1970 Suduiraut Sauternes and Right – 2008 Indian Creek Pinot Grigio
Mac, you have to learn how to make this! I have the ingredients.
The Dressed Sauerkraut was awesome. Look at those ingredients! And the Dijon and Bacon sauce was great.
And then, there is always a great dessert. How about this Caramel Apple Pie. YUM-O
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So there you have it. Hope to see you at the next one. Cheers!
10 Sunday Jan 2010
Posted in BSU, Dessert, Food, Food Prep, Photos By: Bob Young, Things To Do
When you have some apples just laying around the kitchen and Buddy has had his fill and the fruit flies have not yet started to swarm and invade and there are really fresh apples at the store, it’s time to make something from them. How about this Deep Dish Apple Pie?
And then after about 50 minutes in a 350 degree oven, one ends up with this gastronomic treat!! Great apple flavor (Granny Smith, Winesap and a variety of red ones) and the sweetness of the brown sugar and cinnamon. YUM-O!! Add to that a piece of Washington cheddar, aged for 2 years, Natural Cougar Gold – from the Washington State University Cougars via Jerri and Roger Nelson – and you have a delicious blend of flavors!
Then after eating that scrumptious piece of pie and cheese, you can sit back in your easy chair and play “Find Waldo” in this crowd!! Thanks Rex for showing Marnie where this photo was and Marnie for bringing it to us. I just heard that there’s a new BSU shirt out that says, “We Messed With Texas”. I’ll have to find one. Cheers!!
26 Saturday Dec 2009
Posted in Bread, Celebrations, Dessert, Food, Holiday Menu, Party Time, Photos By: Bob Young, Things To Do, Wine and Food
“The Day” has come and essentially gone. Long day. Awesome time. Good dinner. What else can I say. Oh yes, Thank-You to all who made this day so great: Robin, Marnie, Mac, Chris, Mattie and Buddy and Gus. Here are your photos (don’t miss the photos of the food!)!
23 Wednesday Dec 2009
And with that said, here are the recipes for two of the dishes we are having for Christmas Dinner. First is a Wine Marinated Stuffed Leg of Lamb and the second is an awesome Bob’s Peppermint Pie that refers to the brand of peppermint candy, not me! Those two links are for a version of the recipe that we have on our web site. If you want to print them out, that is probably the best way. The photograph was taken this afternoon from 19th Street in Boise, looking 15 miles NNE to the ski area and 3500 feet higher. The snows were just outstanding.
Author: Bob and Robin Young
Web Page: http://www.rockinrs.com
Degree of Difficulty: Moderately difficult
Oven Temperature: 375°F
Ingredients:
750 ml Dry Red Wine
¾ t Allspice, ground
¾ t Nutmeg, ground
4½ lbs Leg of Lamb, boned
1 Bay Leaf
1/3 c Pine Nuts
½ lbs Mushrooms, rinsed
2 T Butter
½ c Onions, finely chopped
½ c Sweet Red Pepper, finely diced
1/3 c Pitted Dates, finely Chopped
2 T Chives, minced
2 T Parsley, minced
1½ c Beef stock
1 T Sugar
Salt and Fresh Pepper to taste
Directions:
1). In an 11×17″ roasting pan, combine the wine, allspice, nutmeg and bay leaf.
2). Trim excess fat from lamb. Rinse meat and lay flat, boned side up. Make cuts about halfway through all the thickest parts of the meat. Push cuts open to make meat as evenly thick as possible. Lay lamb flat in the pan. Cover and chill for at least 2 hours or up to 24 hours, turning meat as needed.
3). In a 10 – 12 inch frying pan over med-high heat, stir in pine nuts until golden brown, 3 – 4 minutes. Remove to a bowl.
4). Trim mushrooms and finely chop. Add the mushrooms, butter, onion and red pepper to the frying pan. Stir often over high heat until vegetables are well browned, 8 – 10 minutes. Remove from heat and stir in pine nuts, dates, chives and parsley.
5). Lift lamb from roasting pan and lay flat; boned side up. Reserve 1½ cups marinade; discard the rest of the marinade and the bay leaf. Spread the mushroom mixture over the lamb to within 1″ of the edges. Starting at the narrow edge, roll the lamb into a tight roll, about 5 x 11″. Tie at 2″ intervals with bakers string. Set in roasting pan.
6). Bake lamb in a 375°F oven until a thermometer inserted in the center of the thickest part reaches 145°F, 1¼ to 1½ hours.
7). Transfer lamb to a rimmed platter and keeping warm, let rest for 10 minutes. Add the reserved marinade, beef stock and sugar to the pan. Stir over high heat, scraping the browned bits (grameels) until reduced to 2 cups, about 10 minutes. Add the accumulated lamb juices and pour into a bowl.
8). Cut lamb crosswise into 1″ thick slices. Serve with the sauce. Add salt and pepper to taste.
Preparation Time: 30 minutes
Cooking Time: 1 hour and 30 minutes
Inactive Time: 8 hours
Total Time: 10 hours
Bob’s Peppermint Pie
Author: Bob and Robin Young
Web Page: http://boisefoodieguild.blogspot.com
Author Notes: This pie has nothing to do with me. It derives its name from the brand of peppermint candy, “Bob’s”.
Degree of Difficulty: Moderately difficult
Servings: 12
Ingredients:
1 env Plain Gelatin
¼ c Cold Water
½ c Whipping cream, plus 1½ cups whipping cream whipped
8 oz Peppermint candy, soft type (Bob’s)
1 Pie Crust, chocolate cookie crust
Directions:
1). Soften gelatin in water and set aside.
2). Place ½ cup whipping cream in a small saucepan with candy and cook over low heat until candy melts.
3). Add gelatin and mix well. Let cool and fold in the whipped cream. Pour into the pie shell and let cool.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Inactive Time: 2 hours
Total Time: 2 hours and 40 minutes
Find some good wine to go with dinner. We’re having a NV Virginia Thibaut Janisson Sparkling Wine, the White House Wine ($25.00) and a 1969 Clos de Hermitage E. Guigal, a French Rhone wine ($140.00). Then for the dessert wine a 1979 Chateau Suduiraut ($65.00). So there you have the recipes for two of our dishes for Christmas Day. The rest of the menu has been posted earlier on this blog or on the Boise Foodie Blog. Cheers and have a Great Christmas Dinner!
12 Saturday Dec 2009
Posted in Dessert, Food, Food Prep, Recipe: Bob and Robin Young
I just made some. They are really very, very good! But, you have to like peanut butter! Jerri, The Pie Lady, you will like these and Merideth and Roger, too!
Recipe created by Carolyn Gurtz, winner of the 2008 Pillsbury Bake-Off Contest
It’s a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon. A real winner.
Yield: 24 cookies
Ingredients:
1/4 cup Fisher dry-roasted peanuts , finely chopped
1/4 cup granulated sugar
1/2 tsp. ground cinnamon
1/2 cup JIF creamy peanut butter
1/2 cup powdered sugar
1 roll (16.5 ounces) Pillsbury refrigerated peanut butter cookies , well chilled
Crisco original no-stick cooking spray
Directions:
Heat oven to 375°.
In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.
Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco original no-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
When I made these, I also added 1 roasted almond to the top. A chocolate chip would be good also. (Chocolate is great in almost anything!) Do enjoy these. Cheers!
12 Thursday Nov 2009
Posted in Dessert, Food, Food Trivia, Things To Do
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!
05 Thursday Nov 2009
Posted in Dessert, Food, Local Markets, Party Time, Things To Do
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?
Sugar and spice and baked so nice…
$12.
Apple or Dutch Apple
$9
German Chocolate
Do you have a favorite pie that is not listed above? Please ask if I can make it.
So there you have it. We have had these goodies before and they are awesome!! Try several – You won’t go wrong! Cheers!
Boise Foodie Guild 