It’s Starting!!

25 Thursday Nov 2010

Posted by Bob and Robin in Food Prep, Photos By: Bob Young, Recipe: Bob and Robin Young, Things To Do

What’s starting? The Holiday Season and with that, some really good meals. Here are two items for tomorrows Thanksgiving Dinner. Notice the use of a Bundt Pan for this bread. Enjoy.

The Dried Corn is on soaking. (It’s even good now!!) And here is Dilly Casserole Bread. Nothing better than fresh bread for dinner. An this bread goes so very well with turkey. It’s one of Robin’s favorites.

And here is a cookie that Robin found that reminds me of Old Fashion Ginger Snaps. It’s the fresh ingredients and not the packaged simulation.

From Eatingwell.com –

Cynthia Farr-Weinfeld, a hypnotherapist and writer, started improving the nutritional profile of a friends mothers ginger cookie recipe by substituting whole-wheat pastry flour for all-purpose flour and canola oil for shortening. “Experiment with these cookies,” she advises, “as they taste great either slightly underdone or crispy.” She calls them “the quickest cookies you’ll ever bake.”

Easy and healthy… for Maddy and Tessa [Ginger]

Ginger Crinkle Cookies

Ingredients:
2/3 cup(s) canola oil
1 1/2 cup(s) turbinado sugar, divided (see Tip)
1 large egg
4 tablespoon(s) molasses
2 cup(s) sifted whole-wheat pastry flour
2 teaspoon(s) baking soda
1 1/4 teaspoon(s) ground cinnamon
1 1/4 teaspoon(s) ground ginger
1/4 teaspoon(s) sea salt

Directions:
Preheat oven to 350°F.

Mix oil and 1 cup sugar in a large bowl until combined. Beat in egg until combined. Stir in molasses until evenly incorporated. Sift flour, baking soda, cinnamon, ginger and salt over the wet ingredients and stir until just combined.

Put the remaining 1/2 cup sugar in a small bowl. Roll the dough into 1-inch balls and roll each ball in the sugar before placing 2 inches apart on an ungreased baking sheet. Do not flatten.

Bake the cookies until set, but still soft when gently touched, 10 to 12 minutes. Transfer to a wire rack to cool. Try not to sample these cookies – see the photo above! Cheers!

Dinner With Wes Malvini

12 Friday Nov 2010

Posted by Bob and Robin in Food, Food Prep, Local Harvests, Photos By: Bob Young, Rabbit, Recipe: Bob and Robin Young, Special Dinners, Things To Do, What's For Dinner?, Wine and Food

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Last night we had a delightful dinner with Wes Malvini, among other things, now working for Idaho’s Bounty. Wes has been marketing director for Holesinsky Winery and Davis Creek Winery (both wineries in Idaho), film maker, writer, author, wine maker and vineyard manager. He has been busy! It was great to have Wes over for dinner and to talk to him about his achievements and future endeavors. Here is what we had for dinner. The photo to the left is the table setting Robin created. Enjoy!

Prepping the Grissini.

Grissini

Frying sage leaves.

Cheese Crisps with Fried Sage

——————————
Rabbit Dinner
with
Wes Malvini

The Menu

Appetizer
Virginia Prosciutto and Figs/Grissini

Entrée
Lapin a la Moutarde
(Rabbit In Mustard Sauce)

Tarragon Carrots

Wild Rice

Salad
Lemon Cucumber and Fennel Salad

Bread
Fresh Baked Sourdough Baguettes

Dessert
Goat Cheese and Apple Slices

The Wine List
2006 Parma Ridge Vineyards Chardonnay

2004 Fat Bastard Chardonnay

2000 Haight Vineyard Chardonnay
(The winner for tonight! What a surprise.)

1978 Chalone Vineyard Pinot Blanc

——————————

Appetizer
Virginia Prosciutto and Figs

Entrée
Lapin a la Moutarde

Dessert
Goat Cheese and Apple Slices
——————————

So there you have our wonderful dinner with friends from last night. Enjoy the photos!

An Awesome Dip and Tomatillo Sauce

30 Thursday Sep 2010

Posted by Bob and Robin in Food Prep, Local Harvests, Photos, Photos By: Bob Young, Recipe: Bob and Robin Young, Things To Do

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There are still vegetables to use coming from the garden. Tomatillo Green Sauce for one. You know, those little green, sticky “thingys” that are very bitter when eaten raw. But slightly cooked, they make an awesome verde sauce. Great on sliced pork or eggs for breakfast. Try too with chicken. This verde can be used with a lot of dishes.
And then, we have a Mexican Corn Dip. Great with tortilla chips, crackers or on a tomato salad as pictured. Great little story goes with this one. The first time I had some was at an open house at the Idaho Wine Merchant – it was an appetizer. Ed Robertson introduced me to the Chef that made the dip, Rachael Hurd of The Season’s Bistro, 1117 E Winding Creek Dr, Eagle, Idaho. Rachael would not give me the recipe and she still will not. But if I told her I was coming to the Bistro tomorrow, she would have some for me. So, if I want any at home, I had to find a similar recipe and I did!! Even if this recipe is not completely the same as Rachael’s, it is pretty close! It just took me about 6 months or so to make this recipe.
So, there in a nutshell is “… my story and I’m stickin’ to it!” Fun things to make. Fun things to eat. Cheers!

Shrimp Stuffed Cod

04 Saturday Sep 2010

Posted by Bob and Robin in Buy Idaho, Food, Food Prep, Local Harvests, Photos By: Bob Young, Recipe: Bob and Robin Young, Things To Do, What's For Dinner?

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I finished getting the pork ready for Monday – Pulled Pork, Roasted Corn, Baked Beans and Potato Salad. Maybe one of MJ’s cakes (Hope so!) So now it’s dinnertime! Watching how the weather blew in from the west and kept Earl out to sea. That was the onslaught of BSU coming to VA Tech for the game(?) on Monday. And all 10000+ BSU fans headed to FedEx Field to show VA Tech how to yell for their team. Listen for, “BOISE …….. STATE …… BOISE …… STATE!”
But tonight, we need dinner. I remember a Lobster Stuffed Whitefish from somewhere. No lobster in our refrig. But we have Prawns! And we have Cod! So make a shrimp paste – shrimp, bread crumbs, lemon thyme, cream and salt and pepper. Run through a food processor until in paste form. Cut a pocket in the fish and stuff with the shrimp paste. Bake at 375 degrees F until browned on top. And a fresh and local vegetable saute – tomato, Zebra tomato, summer squash, kohlrabi, leek. Here was the menu:

Shrimp Stuffed Cod

Garden Fresh Sauteed Vegetables

Potato Salad

So the Little Guys can’t play with the Big Guys, eh? Why not ask Oklahoma and TCU. See what they say. Cheers! And enjoy the Shrimp Stuffed Cod!

Yeast Question

23 Monday Aug 2010

Posted by Bob and Robin in Food Prep, Help Needed, Interesting Information, Things To Do

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I received this question from Brooke Scoville via email.

Hi there-
I have recently been reading the recipes on the Boise Foodie Blog and would like to try some of them. I noticed that they required “fresh yeast”. Do you know where I can buy fresh yeast in Boise?

Thank you,
Brooke

My response to her was,

Hi Brook,
“Fresh Yeast” is the same as Fleischman’s Active Dry or Red Star also makes some. Usually the yeast will come in a jar and should be refrigerated after opening. Watch the expiration date printed on the top. Albertsons or any of the major food stores will carry it. You can buy bulk at the Boise Coop. Hope this helps.
Cheers!

I suppose Winco, Fred Meyer and several others that I can not think of just now, carry the yeast. It’s a pretty basic product for baking. I hope this helps.

Tillamook Cheese Baby Cheese Tour

22 Sunday Aug 2010

Posted by Bob and Robin in Food, Food Prep, Things To Do, Tillamook Cheese

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Some things are just fun. This looks like it could be. A lot like the Oscar Meyer Hot Dog Mobile in times past. Any way, here is some information if you are in Boise or planning to come visit. Look for the baby Loaf truck. Here is more specific information.

I received this email from Allie Korosi, “Tillamook’s Loaf Love Tour is coming to Boise! They arrive on Friday, August 27th (corrected) and will be rolling around the Boise area until Wednesday, September 1st. They’ll also be making a special stop at Boise’s 24th Annual ‘Alive After Five’ Concert Series on September 1st from 5 p.m. – 8 p.m., handing out free cheese samples, coupons and more. The baby buses will also be in attendance – definitely a sight to see. We hope you’ll help us in sharing the Loaf Love with Boise!”

TILLAMOOK® WANTS BOISE TO KNOW… ALL YOU NEED IS LOAF
First-Ever “Loaf Love Tour” Rolls Into Boise Bringing Tasty Cheddar to Cheese Lovers

WHO: Tillamook®, the 101-year-old, farmer-owned brand that has earned a reputation as one of the nation’s premier natural cheese makers.

WHAT: Tillamook invites Boise area residents to join the fun of its first-ever cross-country event, the “Loaf Love Tour”. The Loaf Love Tour will stop at grocery stores, farmers’ markets, neighborhoods and special events to spread the love of Tillamook’s cheddar to consumers. Event attendees will have the chance to learn about Tillamook while sampling their all-natural cheddars made in the Pacific Northwest using only the highest-quality milk from humanely raised cows not treated with the artificial growth hormones.

The Loaf Love Tour consists of a trio of mini-buses that are retrofitted from 1966 Standard VW Microbuses to resemble Baby Loafs of Tillamook cheddar. Overall, the “Loaf Love Tour” will visit 100 cities in 8 different states throughout the Western U.S.

WHEN: Friday, August 27th to Wednesday, September 1st at various Boise locations. Also, a special stop is planned in Boise at the 24th Annual Alive After Five Summer Concert Series on September 1st from 5 p.m. – 8 p.m.

WHERE: To see the tour’s schedule, please visit: Loaf Love Tour.

TILLAMOOK: The Tillamook County Creamery Association, formed as a farmer-owned co-operative in 1909, has earned a reputation as one of the nation’s premier makers of cheese. TCCA is a national marketer of naturally aged cheddar and a variety of other cheeses, butter, and an extensive line of premium ice cream, sour cream and yogurt. TCCA is most famously known for its internationally award-winning Tillamook® cheddar cheese, voted World’s Best Medium Cheddar Cheese at the 2010 World Championship Cheese Contest. For more information visit our Web site Tillamook Cheese.

Grilled Lamb and Nasturtium Blossom Vinaigrette Recipes

12 Thursday Aug 2010

Posted by Bob and Robin in Food, Food Prep, Lamb, Photos By: Bob Young, Recipe: Bob and Robin Young, Salad, Things To Do, What's For Dinner?

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I have been asked to post the recipes for the Grilled Leg of Lamb in Mustard Sauce and the Nasturtium Blossom Vinaigrette. So here they are. Do enjoy and let us know how you liked them. Cheers!

Grilled Leg of Lamb in Stone Ground Mustard Sauce

The recipe can be found at Grilled Leg of Lamb

Nasturtium Blossom Vinaigrette

The recipe can be found at Nasturtium Blossom Vinaigrette

If you Left-Click on the photos, you can get a larger view. Do enjoy these recipes. They were fun to do!

How To Grill A Steak

15 Thursday Jul 2010

Posted by Bob and Robin in Food Prep, Grillin' and Chillin', Interesting Information, Things To Do, What's For Dinner?

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I am a subscriber to an email newsletter from Sizzle On The Grill from Char-Broil. [The photo to the left is from them, not me. )-;] I really think this is a good article and think you should read it. It is informative! Here is an excerpt of the article.

It’s all about temperature
According to the cookbooks I’ve used to research the standard cooking temperatures at which specific methods are most effective, here are some thing I’ve come to learn and use in all of my cooking adventures.

Basics
Water boils at 212F degrees at sea level. The temperature needed to make it “boil” goes down as the altitude goes up. BUT 212F is the temperature needed for cooking. So if I’m at a higher altitude and trying to boil water for pasta, that’s what I’m going to be looking for. The temperature of the water. I know that sounds pretty silly to start out with in a post about grilling steaks, but that simple knowledge is really the basis for just about everything you will ever do in the kitchen – outdoors or indoors.

Read the rest of the article by CB at Grilling Steaks: It’s All About Temperature. Cheers and Happy Grilling!

Grilled Baby Back Pork Ribs

28 Friday May 2010

Posted by Bob and Robin in Food, Food Prep, Grillin' and Chillin', Pork, Recipe By: Bob Young, Recipes, What's For Dinner?

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Here is a recipe for Grilled Baby Back Pork Ribs that is just in time for the Memorial Day Holiday! Do enjoy and have a great weekend.

Grilled Baby Back Pork Ribs

Adapted From: BONNIE Q, All Recipes (dot) Com

Prep Time: 20 Min
Cook Time: 1 Hr 5 Min
Ready In: 1 Hr 25 Min

Ingredients:
½ T ground Cumin
¾ T Garlic Powder
½ T Onion Powder
1 T Brown Sugar
½ T Chili powder
1 T Paprika
Salt and Pepper to taste
3 lbs Baby Back Pork Ribs
1 c Barbeque sauce

Directions:
Preheat grill for high heat.

In a small jar, combine cumin, garlic powder, onion powder, brown sugar, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.

Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.

Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lightly oil grate, and lay ribs on top rack of grill. Reduce heat to low, close lid, and leave undisturbed for 1 hour. Do not lift lid at all.

Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

How To Tell When Meat Is Done

27 Thursday May 2010

Posted by Bob and Robin in Food Prep, Food Trivia, Party Time, Thought For The Day

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I had a question on the grilled pork recipe below. How do you tell when the pork is done? Do you cut into it to see how pink it is? No!

Answer: Neat trick that works well with pork or beef. Use either hand.

1). Relax the thumb and feel the muscle (on all these tests)- meat is raw (thumb muscle is loose and “pliable”).
2). Thumb to 1st Finger-Rare.
3). Thumb to 2nd Finger-Med/Rare.
4). Thumb to 3rd Finger-Med/Well.
5). Thumb to 4th Finger (Little finger)-Well done.

Remember those feelings and then touch the steak or pork. How does it feel? Relaxed thumb muscle (raw)? Cook longer! Thumb to 2nd finger (middle finger)? Maybe …. Your choice. The meat only gets dryer from here.

Try this trick. It really works. You never want to cut any meat to “see if done”. Cutting it lets all those wonderful juices out. Let the meat rest 10 minutes or so before cutting. That includes your Thanksgiving or Christmas turkey. I know it smells good and you’ve been waiting for 4 hours. Just 10 minutes more ….. Now feast! Cheers!