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Pappadelle with Red Wine Ragu and Toasted Sourdough with Garlic
We came across this recipe from two different sources, one was Chef Jacques Pepin, and then we adjusted both recipes to make this one. It was delicious! We added a little chervil (French parsley) and Herbs de Provence, which we blend ourselves. We also added a little ground pork. Next time, too, I may add some diced garlic cloves. It is missing in this recipe, excerpt for the Garlic Toast (Acme Bakeshop Sourdough).
The other item that you may want to contemplate is the type of Passata – tomato sauce – you use. I like Cento Traditional, but I also like Rao’s Traditional and Mutti. Any of these are good, but if you prefer to use your own that you have made from all those seasonal Roma or San Marzano, then do so. Please though, when you puree the sauce, leave the skins on.
It’s been awhile. But we are still here. So I think it will be a good idea to look at some of the recipes we have been working on. Some of these recipes call for Herb de Provence and we prefer to make our own. Keeps it to our liking. You can see the recipe here http://www.rockinrs.com/CS-Herbs.pdf. Just remember the 3-1 ratio of using fresh versus dried herbs. For instance, if your recipe calls for 1 Tablespoon of an herb and all your have is dried, use only 1 teaspoon of the dried. (3 teaspoons=1 Tablespoon).
Since summer is right around the corner and BBQ is probably in the back of your mind, here is a recipe for some awesome baked beans. We use a mix of canned Cannellini Beans, Kidney Beans and Black Beans. A wonderful blend of tomato sauce, molasses, brown sugar and dry mustard. Jack Daniels Black Label Bourbon also goes well in this mix. Here is the recipe for these great baked beans. Enjoy! http://www.rockinrs.com/CS-Stovetop-Baked-Beans.pdf.
And if you are doing a BBQ or Grilling – we love St Louis Style Pork Ribs grilled – then try Eric’s Rib Sauce to slather on the ribs and to use as a dipping sauce. It is awesome! http://www.rockinrs.com/Erics-Rib-Sauce.pdf. Please note. The recipe calls for a special cider, Basil/Lemon. It is a local (Boise) brand, Stack Rock Cidery. These ciders are available, whether this brand or not, at most grocery stores. They may have different blends. Find one you like or you can use your favorite apple cider vinegar. Just add your favorite herbs.
And if you are in mind for a beef stew, try http://www.rockinrs.com/CS-Beef-Stew.pdf, CS Beef Stew. It has the Icelandic herb lovage in it. A celery tasting green herb. If you use fresh – dried is available – be careful of the amount. The 1 cup chopped that the recipe calls for, is plenty and even at that, you might want to cut back to 3/4 cup. It is great in stews and soups.
And then there is Halupki. A Ukrainian stuffed cabbage leaves that means “little pigeons”. http://www.rockinrs.com/CS-Halupki.pdf This dish comes from our neighbor and we have slightly altered it. It is simply delicious. It takes right around 3 hours to prepare, but is well worth it. “The name “golubtsy” came to Russia and the region around it in the 18th century when the aristocracy traveled back and forth to eastern Europe. In France, pigeon was wrapped and cooked in cabbage leaves and stuffed cabbage rolls where then called “golubtsy” because the dish resembled the French dish.” [Wikipedia] Note: there is no “G” letter or sound in the Ukrainian language. Therefore this dish is called “Halupki” in the Ukraine.
Easter Boneless Leg of Lamb
You say you like lamb? No? Then you probably have been eating mutton. The difference is in age. Lamb is generally less than 1 year old, whereas mutton is everything else. This one is simply delicious for those who like lamb. Maybe those who say they don’t like it, may learn to eat it using this recipe. Enjoy this lamb. http://www.rockinrs.com/Lamb-Rosemary-Garlic.pdf
And now some dessert! How about Pecan Shortbread Cookies? Yum. To give the pecans some extra flavor, roast them on s sheet pan in the oven at 350 degrees F for 8 minutes. Watch them – Don’t let them burn. Here is the recipe. Enjoy. http://www.rockinrs.com/Pecan-Shortbread-Cookies.pdf
And that does it for now. Brought you at least somewhat up-to-date, and I “learned” this new format, somewhat. Cheers.
I have been asked how do I make Blueberry Bacon Waffles and the answer is rather straight forward. For the bacon I use Falls Brand Thick Sliced and for the waffles I use Krusteaz but with a twist. I add 1 egg and I use 1/2 cup whole milk and 1/2 cup water in the batter. This is not really necessary but I think it makes the waffles better. Light and delicious. Here is how it is done. Enjoy!
Cut 1 strip if bacon per waffle into quarters.
Fry the bacon on the waffle iron to your doneness level.
While the bacon is cooking, place the egg and jam – it can be any and I use either Huckleberry or Blueberry for these waffles.
Add the flour, milk and water to the egg/blueberry mixture and mix well, but don’t over mix. There can be some lumps.
Pour the batter over the bacon in the waffle iron. Add blueberries, close the lid and cook.
Serve with blueberries on the waffle, syrup and basted eggs. A hearty breakfast.
Now don’ let the name of this dish fool you. This is one awesome chicken dinner. Try it! You’ll like it! (*Left-Click these photos to see them enlarged.) IP Chicken with Ketchup, Honey and Soy. And if there are any leftovers, it makes a great chicken/rice soup.
IP Chicken with Ketchup, Honey and Soy
And when you get done with the main dish and you have these wonderful leftovers, try some Chiken/Rice Soup. Delicious!
This was really an easy week for grocery pick up at the BFM Drive-Thru on Shoreline Drive in Boise. The line moved pretty quickly. They have changed their modus operandi. It works out very well. I had a 9:15 pickup time and I was through the line in about 10 minutes or less. Here is a link to The Market Information.
And too. It’s great to hear a friendly and cheerful voice under the mask that they all wear -m I wear mine, too! Here are some photos from the process this morning. But I do miss the interaction with the vendors, but that will come. Enjoy!
The line was long, but it moved quickly.
The Drive-Up line
Picking up the order is an easy process. They direct you to a table. You show them your name and the time you are scheduled for. They go and get your already filled order, bring it back to you and put it in your vehicle, if you want them to. You’re done!
Order pick up.
My order in the back of my car. Notice the paperwork – your name, time and products ordered. Your credit card is not charged until you pick the order up. No Cash is transfered!
Our order displayed. From Acme Bakeshop Sourdough Loaf and a Turmeric Baguette, Baby Turnips, Salad Greens, Watercress and Bok Choy.
From Acme Bakeshop a wonderfully delicious Turmeric Bread made fresh. It will go very well with our lamb chops (Meadowlark Farms) tomorrow.
The time really has come. We are supposed to stay “self quarantined” and restrict our travels and public “contact”. Robin and I try to practice this and, I think, we are succeeding. With that in mind, think about creating a “Victory Garden”. We have no grass to mow in the front yard – it is mostly herbs and flowers. More herbs than flowers. And I have some pots going in flowers, Pansies right now, but there will be more and a pot of micro greens. You really can grow squash or zucchini or tomatoes or cucumbers or beans and the list goes on and on. Use your imagination. And then grow it. It will help to keep you home and away from the store and the crowds. Here is some information on growing edible flowers and some suggestions. You can print these out for your use. Left Click the graphic and then CTRL+P to print. (Zucchini and squash flowers can be picked and stuffed.)
Some edible Flowers
Spinach and Rainbow Chard for pots is a good idea. Healthy too!
Here are some things we have made with edible flowers and vegetables grown in pots.
BFM (Boise Farmers Market) will not start up for a while, but there are some “Pop-Up” markets in the area. One such market is ar Lark and Larder at 233 N Orchard St., Boise. (208) 629-3811.
“lark – noun, a merry, carefree adventure; frolic; escapade larder – noun, a place where food is kept; pantry Lark & Larder is a neighborhood market offering local and regional products from farmers, producers, artists and makers.” [Lark and Larder] (I always wondered where that name came from.)
Anyway, here are some photos from my visit today.
Aebleskivers are a type of pancake cooked in a special stove-top pan with half-spherical molds. The center is soft and fluffy, almost creamy. The crust is crisp and browned. In Denmark, aebleskivers are traditionally plated in threes, dusted with powdered sugar, topped or filled with tart jams of Nordic berries and served with mellow Scandinavian coffee. There, aebleskivers ( may be pronounced as “eb-el-ski-ver” , “a-bla-ski-va”, “eb-el-sku-wyr” , “ebb-ull-skee-vers” or “able-skEEvers”) have typically not been served in restaurants or for breakfast, but rather at the family table for afternoon coffee breaks. On long and cold Nordic winter evenings, they are served with glögg. In the wintertime, aebleskivers are often sold by street vendors. A symbol of community and hospitality, they are very popular at Scandinavian charity and open-air events.
There are many recipes for the batter, but they generally fall into two categories: those made with baking soda (or baking powder) as a leavening agent, or those made with yeast. The batters vary in texture and flavor — and yeasted batters take a bit more patience to prepare and will expand more in the pan — and which you prefer is a matter of personal taste … Here’s a little of Aebleskiver history:…. During that time of the Vikings, when they roamed the coastal waters of England and the Atlantic, one band of these rough Vikings was hard hit in battle. As they returned to their ship with dented horn helmets and shields, they made pancakes to regain their strength. They didn’t have proper cookware so they greased their dented shields and poured the batter on them over a fire. The first aebleskivers were born. (So they say:)…) [http://www.aebleskivers.com/history.html]
Cast Iron Aebleskiver Pan and Turners
Aebleskivers in Coeur D’Alene, ID describe these treats as Danish meaning apple slices. These are traditional Danish pancakes in a distinctive shape of a sphere. Maybe a cross between a Beignet and a Funnel Cake, without all the grease! So maybe all of this will convince you to try these sweet treats. If so, here is the recipe we use. Enjoy! CS Danish Aebleskiver.
Here is our first try. Homemade Huckleberry and Raspberry Jams. Scrambled eggs, too.
And if you want some great polenta recipes – Idaho grows awesome polenta – look here: 17 Polenta Recipes.
Fun time in the kitchen this past late summer. Mostly “playing” Chopped of the Kitchen: “These are the ingredients, make something edible!” In other words, mostly no recipe, just do it!
And let’s remember: The best ingredients are not processed ingredients, but rather go to your local Farmers Market. Visit your local fruit stand. You control what ingredients to use, not a major super market. Although, there are some really good super markets available, Just look at the ingredients and where the fruits and vegetables are grown, In My Not So Humble Opinion. Buy Local! Look at some of these meals. Enjoy, we did! Here is a link to Kelley’s Canyon Orchards for fantastic fruits. Look in the sidebar for more links to some fantastic produce and farm products.
Shrimp Omelet with Herbal Hollandaise Sauce. Here is the recipe that we use for making our own – from scratch – Hollandaise Sauce. CIA Basic Hollandaise Sauce. We modified this one to add fresh herbs, from the garden.
Robin said she wanted a toasted shredded wheat biscuit for breakfast with bananas. I added the blueberries. The biscuit has brown sugar on it that is caramelized with a torch.
Or how about this Toasted Whole Wheat Sandwich with Avocado and Tomato for breakfast. The tomato was from True Roots Gardens and the Whole Wheat was from Acme Bakeshop. Both vendors are at the Boise Farmers Market,
German Benedict for breakfast. The Hollandaise is linked above. Why a German Benedict? The spices on the Air Fried potatoes is a blend or German spices.
You like Eggs Benedict? Look at these.
Salmon Benedict on a Bed of Spinach and Fresh Idaho BFM Fruit – Israeli Melon (Awesome!) and Blueberries. The Hollandaise is linked above and we added tarragon and thyme from our garden.
Grilled Brisket Benedict on a Bed of Spinach on Toasted Acme Bakeshop Sourdough and Fresh BFM Fruit. The Hollandaise is linked above and we added tarragon and thyme from our garden.
Grilled brisket? Or AirFryer goodies? Here was an awesome meals.
German Potato Salad
Grilled Brisket, German Potato Salad, Fresh BFM Fruit and Cowboy Beans 2017 Parma Ridge Winery Cabernet Sauvignon
Chicken? How about AirFryer Asian Chicken and Grilled Baby Bok Choy and Green Salad Here is the recipe: AF Asian Chicken.
AirFryer Steak with Sauteed Summer Squash and Fresh Beet and Beet Green Salad Here is the recipe – AF Ribeye Steak
AirFryer Pork Chop, Green Peas, Potato Cubes and Cantaloupe Malheur River Meats is where we got these pork chops. Awesome products! See their link in the sidebar.
Crab Cakes with Caprese Salad
Cognac Shrimp Reduction
Cognac Shrimp with Vegetables
So there are some of our meals. We eat well and very good. Thank goodness for the Boise Farmers Market every weekend during the season. Be sure to check our recipe file above. It gets updated regularly. Cheers and Cook Your Own Meals – They’re better!
Bacquet’s Restaurant, Address: 1117 E Winding Creek Dr #150, Eagle, ID 83616, Hours: 11:30am – 10PM. Phone: (208) 577-6238. Easily a 5-Star French (the best in the area and the only one) restaurant and well worth the trip. Suggest you call for reservations, though. Here is some of what we had. Enjoy. We did.
Menu
House Salad organic greens, tomatoes, shallots, parmesan cheese house balsamic dressing
Delicious!
French Onion Soup
Traditional Flatbread bacon, shallots, Swiss cheese, cream on a cracker-like crust
Salmon with Pasta and Capers
Salmon Champenoise fresh salmon filet baked in white wine, cream, pesto and crusted with Parmesan cheese and served over vegetable basmati rice
Birthday Lemon Cheesecake
Chocolate Mousse
An awesome, 5-Star late lunch. Thanks Chef for a great Birthday meal. Thanks Marnie for treating us.
It’s been awhile. But we are still here. So I think it will be a good idea to look at some of the recipes we have been working on. Some of these recipes call for Herb de Provence and we prefer to make our own. Keeps it to our liking. You can see the recipe here 
And if you are doing a BBQ or Grilling – we love St Louis Style Pork Ribs grilled – then try Eric’s Rib Sauce to slather on the ribs and to use as a dipping sauce. It is awesome! 
And then there is Halupki. A Ukrainian stuffed cabbage leaves that means “little pigeons”. 
And now some dessert! How about Pecan Shortbread Cookies? Yum. To give the pecans some extra flavor, roast them on s sheet pan in the oven at 350 degrees F for 8 minutes. Watch them – Don’t let them burn. Here is the recipe. Enjoy. 
Boise Foodie Guild 