Celebrating Jacques Pépin’s 80th Birthday Today!

06 Tuesday Oct 2015

Posted by Bob and Robin in 5-Stars, Boise Farmers Market, Breakfast At The Captains Shack, Captain's Shack, Caviar, Eggs, Herbs and Spices, Local Farmers Markets, Meadowlark Farms, Photos By: Bob Young, Recipes - Breakfast, What's For Dinner?

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caviar, Jacques Pépin

Jacques Pépin, one of the world’s most famous and skilled Chef’s, celebrates his 80th birthday. Here is some information about him from Wikipedia.

Jacques Pépin (born December 18, 1935)[1] is an internationally recognized French chef, television personality, and author working in the United States. Since the late 1980s, he has appeared on French and American television and written an array of cookbooks that have become best sellers. In addition to the Daytime Emmy Award won with Julia Child, Pépin has received two of the French government’s highest honors: He is a Chevalier de L’Ordre des Arts et des Lettres (1997) and a Chevalier de L’Ordre du Mérite Agricole (1992). In October 2004, he received France’s ultimate civilian recognition, the Légion d’honneur.

On May 13, 2010, Pépin, along with other chefs from The French Culinary Institute (known as The International Culinary Center), Alain Sailhac, Jacques Torres and André Soltner, prepared a $30,000-per-couple dinner for President Barack Obama’s fund-raiser for the Democratic Congressional Campaign Committee at Manhattan’s St. Regis Hotel.
On February 5, 2010, during the christening of MS Marina, Pépin was named an honorary commodore of the Oceania Cruises fleet,[7] for which he serves as Executive Culinary Director.
He received an honorary Doctor of Humane Letters degree from Boston University on May 22, 2011. In October 2011, Pépin was the recipient of the first-ever tribute dinner at the New York Food and Wine Festival. Cooking for Pépin at the event, hosted by Martha Stewart, were some of America’s best-known French chefs including Alain Ducasse, Daniel Boulud, and others.

James Beard Foundation Lifetime Achievement Award
James Beard Foundation, Who’s Who of Food and Beverage in America
Chevalier de L’Ordre du Mérite Agricole
Chevalier de L’Ordre des Arts et des Lettres
Daytime Emmy, Julia and Jacques Cooking at Home
James Beard Foundation’s Cookbook Hall of Fame, La Technique
James Beard Foundation’s Cookbook Hall of Fame, La Méthode
James Beard Foundation Award for Best National TV Cooking Show, Jacques Pépin’s Kitchen: Encore with Claudine
James Beard Foundation Award for Best National Cooking Segment, Jacques Pépin’s Kitchen: Cooking with Claudine
James Beard Foundation Outstanding Culinary Video, Today’s Gourmet
Co-founder of the American Institute of Wine and Food

Scrambled Eggs with Chives, Lumpfish Caviar, Sour Cream and Herring Red Row. Fresh Idaho Cantaloupe and Toasted English Muffin

Scrambled Meadowlark Farms Eggs
with
Garden Fresh Chives, Lumpfish Caviar, Sour Cream and Herring Red Row
Fresh Idaho Cantaloupe and Toasted English Muffin

Grilled Avocado for Breakfast; Icelandic Flounder Papillote for Dinner

11 Friday Sep 2015

Posted by Bob and Robin in Acme Bake Shop Sourdough, Avocado, Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Classic Cuisines, Cooking Styles, Eggs, Eggs Poached, en Papillote, Food Photos, Green Beans, Grillin' and Chillin', Icelandic Flounder, Local Farmers Markets, Local Markets, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes - Breakfast, Recipes - Dinner, Recipes - Fruits, Recipes - Seafood, Reel Foods, Seafood, Vegetarian Foods, What's For Dinner?, Whats For Breakfast?

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avocado, en papillote, grilled avocado, Icelandic flounder, Papillote

Grilled avocado seems like a weird way to prepare the fruit. But really, for a non-avocado lover, this was pretty good. Leave the peel on and lightly caramelize the pulp to a golden brown. Left-Click any of these photos to see them enlarged. Enjoy!
But first, just what is a papillote?

En papillote (French for “in parchment”), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminium foil, may be used. [Wikipedia]

In the culinary arts, the term en papillote (pronounced “ON poppy-YOTE”) refers to a moist-heat cooking method where the food is enclosed in a packet of parchment paper or foil and then cooked in the oven.
When cooking en papillote, there are usually some vegetables, herbs and seasonings included in the packet along with the main item. These additional ingredients, along with the main item, give off steam, which is what actually cooks the food. Therefore, en papillote cooking is basically a technique for cooking with steam.
Because it is delicate and cooks quickly, fish is a good choice for cooking in this way. Salmon en papillote is a popular dish.
When serving a recipe prepared en papillote, it is traditional to present the dish by slicing open the paper in front of the guest. [Culinary Arts]

But breakfast comes first! Here is the Grilled Avocado I made.

Grilled Avocado
with
Poached Egg, Micro Greens, Pink Grapefruit Wedges and Toasted Acme Bake Shop Sourdough

And now Icelandic Flounder en Papillote.

The flounder is set in the parchment with lemonn slices, limoncello, Texas tarragon (which has a slight bite to it compared to the French tarragon) and salt and pepper.

Flounder en Papillote
Fresh Idaho Honeydew Melon Slices
Potato Croquettes
Fresh Green Beans with Brown Butter

An awesome and fun day in the kitchen!

Good Eats!

18 Tuesday Aug 2015

Posted by Bob and Robin in Baguette, Basil, Beef, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Classic Sauces, Dinner At The Captains Shack, Dinner For Robin, Dinner With Robin, Eggplant, Eggs, Food Photos, French Foods, Garlic, Heirloom Tomatoes, Herbs and Spices, Idaho Beef, Idaho's Bounty, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Paella, Party Time, Photos By: Bob Young, Purple Sage Farms, Recipes, Recipes - Dinner, Salads, Sea Scallops, Seafood, Shrimp, Tomatoes, Vegetables, Vegetarian Foods, What's For Dinner?

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Basil Treads

A couple days of some really good eats – good food! The weather is not 100+, it is 58 degrees at night and in the mid 80’s during the day. I’ll take that. The Soda Fire is 90% contained and rehab has started for the grasslands – it’ll take two to three years for it to totally come back. Grazing will be at a premium. Wild horses are being cared for and watched for injuries. All seems as well as it can be under the circumstances. Back to the kitchen!

Meadowlark Farms Eggs Benedict
Fresh Williamson Orchards Fruit

Home Stead Foods Rib Steak Asparagus with Bearnaise Sauce True Roots Heirloom Tomatoes with Purple Sage Basil Threads

Homestead Foods Rib Steak
True Roots Asparagus with Meadowlark Farms Eggs for Bearnaise Sauce
True Roots Heirloom Tomatoes with Purple Sage Basil Threads

Braised Scallops Shaved Zucchini Salad with Tomatoes Basil and Cheese

Braised Scallops
Shaved Zucchini Salad with Tomatoes, Basil Treads and Cheese

Ratatouille
Toasted Baguette with Garlic
Here is the Ratatouille recipe.

Meadowlark Farms Scrambled Eggs
Grits and Shrimp

I asked Robin what she wanted for breakfast. Without even blinking an eye, she said, “Shrimp and Grits.” I asked her if she wanted some scrambled eggs with that. She said, “Just one egg.” I had some, too!

Such a yum couple of merals. Such a great time in the kitchen!

“Eggs Baked in Tomatoes” For Breakfast

31 Friday Jul 2015

Posted by Bob and Robin in Basil, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Cheese, Classic Herb Blends, Eggs, Eggs Baked, Food Photos, Heirloom Tomatoes, Herbs and Spices, Idaho's Bounty, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Photos By: Bob Young, Recipes, Recipes - Breakfast, Rice Family Farms, Tomatoes, What's For Dinner?

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baked eggs

Really a super flavor. A great idea that Robin found. But, we find that certain changes should be made – use cupcake tins (pans) for one thing. Basically, the recipe comes from PowWow recipes, Eggs Baked in Tomatoes. We found that the tomatoes have a lot of liquid in them for this recipe. We used Beefsteak, which are super tomatoes. We need a more pulpy tomato, but not a San Marzano or Roma. Wrong shape. I will check at the Boise Farmers Market tomorrow to see what I can find. Here are some photos that I took of our breakfast. Enjoy. I will post the recipe as we used it at the end of this post. Cheers! The tomatoes and the eggs are from the Boise Farmers Market. The herbs are from our garden.

The tomatoes are scooped out and have a large pinch of herbs and salt and pepper in them. We used a cupcake pan so the tomatoes would keep their shape. Take care when you remove them from the pan. They have a tendency to want to collapse and fall apart. Let them cool first.

Even being careful while removing them from the pan, they tended to “fall apart”. But still deliciously different for breakfast.

Here is the recipe –

Eggs Baked in Tomatoes

Adapted From: Eggs Baked in Tomatoes | Recipes – PureWow
Robin Young, Boise, ID Servings: 3 Start to Finish: 45 minutes Prep: 20 minutes Cooking Time: 25 minutes
Ingredients:
2 T Olive Oil
6 med Tomatoes
6 lg Eggs
¼ c Whole Milk
¼ c grated Parmesan Cheese
Sea Salt and freshly ground Tellicherry Black Pepper
2 T chopped fresh Chives
1 T fresh Thyme leaves
2 t chiffonade fresh Basil
Directions:
1. Preheat the oven to 375°F. Grease a large, oven-safe skillet with the olive oil, or a muffin tin.
2. Using a small paring knife, cut around the stems of the tomatoes and remove them. Use a spoon to scoop out all the insides of the tomatoes, including the liquid. (Reserve the insides and liquid and use them to make tomato sauce or salsa.) Be careful not to split the sides of the tomatoes.
3. Blend together the chopped chives, fresh thyme leaves and basil. Sprinkle the inside of the tomatoes with a large pinch of the herb blend and salt and pepper.
4. Arrange the tomato shells snugly in the prepared skillet or in a muffin tin. Again, be careful not to split the sides of the tomatoes. Crack an egg into each tomato. Top each egg with 1 tablespoon milk and 1 tablespoon Parmesan. Season each egg with salt and pepper.
5. Bake until the tomatoes are tender, the egg whites are set and the yolks are still a little jiggly, 18 to 25 minutes. Let cool 5 minutes and then garnish with a little more of the fresh herbs. Serve immediately.

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Yummy Breakfast

30 Thursday Jul 2015

Posted by Bob and Robin in Banana, Basque Bread, Bread, Breakfast With Robin, Captain's Shack, Cooking Styles, Eggs, Eggs Basted, Ethnic Foods, Pennsylvania Dutch, Photos, Photos By: Bob Young, Pork, Special Information, What's For Dinner?, Whats For Breakfast?, White Grapes

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Apple Scrapple Festival, Basque bread, huckleberry jam, Pennsylvania Dutch, scrapple, wikipedia

………… and very easy to do. Only thing is, you must have scrapple. What? Scrapple. Wikipedia explains scrapple as,

Scrapple Fresh Grapes and Bananas Toasted Basque Bread Basted Eggs

Fried Scrapple with Ketchup
Fresh Grapes and Bananas
Toasted Basque Bread and Huckleberry Jam
Basted Eggs

Scrapple, also known by the Pennsylvania Dutch name panhaas or “pan rabbit,” is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as a rural American food of the Mid-Atlantic states (Delaware, Maryland, New Jersey, Pennsylvania, Virginia and West Virginia). Scrapple and panhaas are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish. Scrapple is found in supermarkets throughout the region in both fresh and frozen refrigerated cases.

The roots of the culinary traditions that led to the development of scrapple in America have been traced back to pre-Roman Europe. The more immediate culinary ancestor of scrapple was the Low German dish called panhas, which was adapted to make use of locally available ingredients, and it is still called “Pannhaas,” “panhoss,” “ponhoss,” or “pannhas” in parts of Pennsylvania. The first recipes were created by German colonists who settled near Philadelphia and Chester County, Pennsylvania in the 17th and 18th centuries. As a result, scrapple is strongly associated with rural areas surrounding Philadelphia, Baltimore, Washington D.C., eastern Pennsylvania, New Jersey, Maryland, Delaware, eastern Virginia, and the Delmarva Peninsula. Its popularity on the Delmarva Peninsula is celebrated the second weekend of October during the annual “Apple Scrapple Festival” in Bridgeville, Delaware.

In composition, preparation, and taste, scrapple is similar to the white pudding popular in Ireland, Scotland, and parts of England and the spicier Hog’s pudding of the West Country of England.

Breakfast and Dinner

21 Tuesday Jul 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Baking, Braising, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Capers, Captain's Shack, Dinner For Robin, Dinner With Robin, Eggs, Eggs Baked, Food Photos, Green Salad, Greens, Homemade Lox, Homemade Pasta, Local Farmers Markets, Local Harvests, Local Markets, Lox, Meadowlark Farms, Onion, Pasta, Photos, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - Breakfast, Recipes - Dinner, Sea Scallops, Seafood, Shaved Fennel, Shaved Onion, Shell Fish, Sourdough Bread, Vegetables, What's For Dinner?

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eggplant, fennel, fresh pasta, Scallops, squash

Fun times, again, in the kitchen! Fun making our own pasta, and better than some of the store bought “stuff”. Pasta dishes can take all forms and so can breakfast. Here we made two different breakfasts – two days – and a really good pasta dinner. Let’s look at breakfast first. Left-Click any of these photos to see enlarged.

Eggs in Pockets

Spray cup cake pan with Pam. Shave – slice thin -potatoes and line cups. Bake off to lightly brown at 350 degrees F. Scramble several eggs and add whatever you want to the mix. Pour into cups. Bake at 350 degrees F until eggs are set. Remove from oven and cool. Remove Pockets and serve.

Eggs in Potato Pockets
Fresh Peaches and Blueberries

Lox and cream Cheese cream cheese, red lettuce, shaved onion, capers, homemade lox

Homemade Lox and Cream Cheese
Acme Bake Shop Sourdough Bread, cream cheese, red lettuce, shaved red onion, sliced tomato, homemade lox, capers

Here is the recipe for Robin’s Homemade Lox. In the photo above, I added fennel fronds to the process in the refrigerator. You can add any herb you wish.

Homemade Pasta
in
White Wine Reduction
with
braised squash, eggplant, shaved fennel, scallops

Here is the recipe for the White Wine Reduction. This is really a wonderful and rich dinner. We do like to make our own pasta.

Baked Potato with Chives Braised Fresh Green Beans, Carrots and Roasted Peppers Green Salad with Fresh Tomatoes, Fennel and Celery Bacon Wrapped Beef Tenderloin with Bernaise Sauce

Baked Potato
with
Chives

Braised Fresh Green Beans, Carrots and Roasted Peppers

Fresh Green Salad
with
Fresh Tomatoes, Fennel and Celery

Bacon Wrapped Beef Tenderloin
with
Bearnaise Sauce

This was our dinner tonight

Breakfast and Lunch Photos

03 Friday Jul 2015

Posted by Bob and Robin in Basil, Blueberries, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Comfort Food, Dinner At The Captains Shack, Eggs, Eggs Poached, Food Trivia, Greens, Ham, Herbs, Holiday Menu, Idaho Greens, Idaho's Bounty, Local Farmers Markets, Local Markets, Main Dish, Meadowlark Farms, Photo Skills, Photos, Photos By: Bob Young, Purple Sage Farms, Salads, Seafood, Special Information, Strawberries, Tuna, Vegetables, What's For Dinner?, Whats For Breakfast?, White Grapes

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blueberries, fresh strawberries, green grapes, salad

Every so often, I really have to check the camera settings for these photos. I have had several people what technique do I use to get these photos. And too, I have to check my steadiness holding the camera. Here are two meal wee made and photographed. Fun to explore and fun to eat. Both were good. Enjoy!

Poached Meadowlark Farms Eggs with Basil Black Forest Ham, Toasted English Muffin Patriotic Fruit Mix

Poached Meadowlark Farms Eggs
with
basil and black forest ham
Toasted English Muffin
Patriotic Fruit Mix

Nikon D5000, 18-55mm lens at 24mm, 1/10 sec, f/4. Ambient light and handheld.

Tuna Salad Fresh Greens Local Yellow Tomatoes

Tuna Salad
on
fresh local greens and local yellow tomatoes

Nikon D5000. 18-55mm lens, 1/2.5 sec, f/4. Ambient light and handheld.

Egg Souffle and Pastry Rolls

16 Tuesday Jun 2015

Posted by Bob and Robin in Bacon, Breakfast With Robin, Captain's Shack, Egg Souffle, Eggs, Eggs Baked, Food Photos, Greens, Ham, Idaho Greens, Interesting Information, Onion, Photos By: Bob Young, Phyllo Dough, Puff Pastry, Souffle, Special Information, Spinach, Vegetables, What's For Dinner?, Whats For Breakfast?

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filo dough, phyllo dough, puff pastry, souffle

Here was a different, and challenging breakfast. First, make Cinnamon Rolls from puff pastry – I only had phyllo dough. Second, make some Egg Souffles in cupcake pans. Individual souffles. Really good.
So I asked Robin what the difference is between phyllo (filo) dough and puff pastry – they are two different doughs and the results will probably be different from what you are expecting. In searching out the more definitive answer, and most answers are the same, I found this from thekitchn.com,

Phyllo Dough
Phyllo (also spelled filo), which means “leaf” in Greek, is tissue-thin sheets of dough that have very little fat. Many popular Greek dishes, such as baklava and spanakopita, are made with phyllo dough. Phyllo dough can also make great edible serving cups for appetizers or desserts … The main thing to know about working with phyllo dough is to keep it from drying out. Keep the sheets covered with plastic wrap or a damp towel while you’re working, and don’t be discouraged if a sheet rips — just patch it back together and move on, it’ll bake up just fine! Don’t refreeze phyllo, as it will get brittle.
Puff Pastry
Puff pastry, called pâte feuilletée in French, is a type of laminated dough, which means chilled fat, usually butter, has been folded multiple times into the dough to create many alternating layers of butter and dough. When made and baked properly, it puffs up into lots of very flaky, airy layers … When working with puff pastry, you want to work quickly while it’s still cold and you want to handle it as little as possible to keep the layers from getting squished down together and producing a dense final result. Use sharp knives to cut straight down without sawing back and forth too if you need to cut or trim the dough.
Puff pastry can be used in both sweet and savory applications — use it for tarts, croissants, pastry pockets, or shaped into little appetizer cups. It’s definitely denser but sturdier than baked phyllo dough.
Can Puff Pastry and Phyllo Dough Be Used Interchangeably?
Due to the big differences in thickness, their ingredients, and how they’re made, you should not substitute phyllo dough for puff pastry or vice versa. They are very different pastries with differing textures, and recipes will turn out best if you use the correct one.

Here is our breakfast. Enjoy! We did.

Egg Souffles

Coming our of the oven. Baked at 375 degrees F for 20 minutes.

Egg Souffle
Cinnamon Raisin Pastries

The pastries call for puff pastry, not phyllo. These flaked way too much and did not raise to fill the cupcake molds. I will make again and use puff pastry. The souffles were made in the same size cupcake pan. Look at the difference in sizes.

Breakfast – Fresh Morel Mushroom Omelet

17 Sunday May 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Bacon, Blueberries, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Captain's Shack, Eggs, Fruit, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Meadowlark Farms, Morels, Omelet, Photos By: Bob Young, Sourdough Bread, Strawberries, Whats For Breakfast?

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garlic, garlic infused olive oil, morel mushrooms, morel omelet, omelet, wild mushrooms

Yup! ‘Tis the season and it looks like it is going to be a good one! East facing slope in a burn out area. These wild mushrooms are so delicious. Woody and earthy. Great just sauteed in garlic, in salads, in stuffing or sauteed in butter and garlic infused olive oil and made into an omelet. Pictured here are some fresh picked morels – from the Boise Farmers Market yesterday – getting ready to be “omeletized”. The eggs are from Meadowlark Farms in Nampa and the toast is from Acme Bake Shop and their sourdough. Bacon is from Twin Falls, Idaho. Cheers!

Fresh Morel Mushroom Omelet
Strawberry and Blueberry Fruit Mix
Toasted Acme Bake Shop Sourdough
Twin Falls Bacon

Let’s Make Some Pasta!

17 Sunday May 2015

Posted by Bob and Robin in Arugula, Bacon, Basil, Boise Farmers Market, Captain's Shack, Cheese, Classic Cuisines, Dinner For Robin, Dinner With Robin, Eggs, Ethnic Foods, Heirloom Tomatoes, Herbs and Spices, Housemade Pasta, Idaho Greens, Italian Food, Kitchen Adventures, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Olive Oil, Pasta, Peaceful Belly Farms, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipe Writing, Recipes, Recipes - Pasta, Tomatoes, What's For Dinner?, Wine and Food, Wines - Idaho

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Kitchen Adventures, pasta, pasta machine, spaghetti

Fresh pasta! So very good and cooks so fast. If you make your own pasta – and we’ll show you how in this article – just think of the variations you can make and the ingredient control you have. For instance, we use only local, farm raised and free range eggs from Meadowlark Farms (they are at the Saturday Boise Farmers Market at 10th and Grove.) Even your flour source can be local.
The recipe we use is an adaptation of Chef Anne Burrell’s. We use garlic infused olive oil and semolina. Both of which are not in her recipe. Here is the recipe for Pasta that we have adapted. There are several pasta makers on the market. Some relatively inexpensive and others somewhat more expensive. We have and have used a manual one like at this link – and pictured here – from Walmart, which we still have. About $30.00. Some people have this “thing” about Walmart. No problem. You can get a good one from Bed, Bath and Beyond that is still a manual one and works very well. These sell for about $35. This one is a slightly different construction and design, but you will end up with the same product when you are finished. You can also get one direct from Italy for around $500.00 and others that are commercial grade for around $1900.00. But why when the home Chef can get a good quality product for much less, unless you are into brand recognition.The one we use nowadays is an attachment to our KitchenAid, as pictured here and I love working with it. With this package you get a set of three presses: a flat one for lasagna or the beginning press for spaghetti or fettuccini; a spaghetti die and a fettuccini die. About $150.00. So your choices are wide and varied. Get the one that suits your needs. Now on to making the pasta. Enjoy! I have placed a link to the Pasta Recipe above. Print out a copy and follow along.

Basically four ingredients: Flour or semolina as pictured here and eggs with oil and water. You will need a clean and fairly large working area.

Basically four ingredients: Flour or semolina as pictured here and eggs with oil, salt and water. You will need a clean and fairly large working area. I like to pre-mix the eggs, water, oil and salt in a bowl. Then I don’t “splash” the eggs mixing them in the “well”.

The semolina “well” The process is the same if you use flour.

Pulling the semolina into the egg mixture using a fork. Work carefully.

The dough is starting to form.

The pasta dough is ready to knead. Notice the pastry knife used to help in the kneading process.

The pastry dough is kneaded and ready to rest for at least 1 hour.

Spaghetti noodles from the dough. Dust with flour to keep them from sticking.

Spaghetti Carbonara made from the pasta dough we made. Except for the pancetta, most of the other ingredients are all from the Boise Farmers Market./

Spaghetti Carbonara Recipe and pictured here, made from the pasta dough we made. Except for the pancetta, most of the other ingredients are all from the Boise Farmers Market. Serve this with a 2012 Sawtooth Winery Trout Trilogy Petite Sirah. Awesome!