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?
The BFM, Boise Farmers Market, has come up with a novel idea – Take the market to those who can least afford to attend the market at 10th and Grove or any other market in the downtown corridor. In other words, hook up a trailer to a vehicle and take the produce to different neighborhoods. New idea? In the 21st Century, maybe, but I can remember the farmers coming to our neighborhood – in Delaware – and my Mother buying fresh produce that way in season. Look at what they are doing. If you need to enlarge the photos to see them or to print them, Left-Click the photo. From the BFM website, “Spring produce galore! Look for strawberries, asparagus, lettuces, mustard greens, radishes, rhubarb, micro-greens and a whole lot of love. Plus, the debut of the BFM Mobile Market on Saturday, May 23rd!”As this poster says, “The Boise Farmers Market and the Boise Parks and Recreation are bringing fresh local produce to your neighborhood this summer! Shop for Fresh-From-The-Farm fruits and vegetables while your kids play in the park. The Mobile Market accepts SNAP benefits. For more information, please contact Janie Burns at (208) 863-6947 or at email@example.com.” You can also check the website at The Boise Farmers Market.
Hopefully, some of these produce vendors will have some of their produce on the Mobile Market. I know you will be able to purchase fresh, farm eggs from Meadowlark Farms. And maybe bakery items in the future.
I remember the last time I was able to taste good balsamic vinegar. I was in “Little Italy” in San Francisco. And the last time I could try a good olive oil, I was in Sacramento, at Corti Brothers, and in Napa at the Napa Valley Olive Oil Company. Now we have Olivin in Boise, at Olivin – Olive Oil & Vinegar Taproom, 218 N 9th Street, Boise, ID 83702, where you can sample both olive oils and different balsamic vinegars – the best of both worlds. A wide variety of herbal infused olive oils and balsamic vinegars are available to sample. They will offer recipes for enjoying their products. Here is an excerpt from their website.
Olivin, a play on the words Olive Oil and Vinegar, is a unique specialty store located in beautiful downtown Boise. Olivin Olive Oil and Vinegar Taproom allows the customer to taste the high quality extra virgin olive oils and vinegars before purchasing. There are over 30 olive oils and vinegars offered to taste for free!
Owner, Joyce Renoff became passionate about the business when she retired after a 40 year career in real estate. Joyce wanted to try something fun so she started working in an olive oil and vinegar taproom in Annapolis, Maryland. She fell in love immediately with the store and found her passion!
The idea of Olivin came about after visiting her daughter in Boise. Joyce adored the city of Boise and the people of Idaho. Joyce quickly realized that an olive oil and vinegar taproom would be a perfect fit for the people of Boise who are dedicated to their health.
Here are some photos of our visit. Enjoy! Let them know you heard about them on this blog.
I just received this information. And it has been a great saeson. I am so glad that they found an indoor venue for the market these past several weeks. We look forward to their return next Spring and maybe, just maybe, they will be able to continue year around. Hope so! Please do support them this last Saturday. Thanks.
The Robertson family from Hells Canyon Winery/Zhoo Zhoo will be teaming up with The Dish (205 N. 10th St., Boise) for a holiday winemaker’s dinner on Wednesday, Dec. 4 at 6:30 p.m.
Chef Jered Couch has put together a six-course menu of contemporary offerings designed to pair with select wines from this Sunny Slope estate winery. The dinner, to be held in the restaurant’s mezzanine, costs $100 per person (tax and gratuity not included). Seating is limited for this pre-pay event. To reserve a spot, call The Dish at (208) 344-4231
Johnnycake with vindaloo bacon, fried quail egg, warmed frisée and apple vinegar syrup — paired with Zhoo Zhoo Deep Pink (bone-dry rosé)
Smoked porcini velouté with pan-seared weathervane scallop — paired with Zhoo Zhoo Veloute (unoaked chardonnay)
Pork belly and kimch’i steamed bun with cranberry hoisin — paired with Hells Canyon 2010 Merlot
Cork-beaten octopus on a seep crisp with goat cheese feta-yogurt sauce — paired with Hells Canyon 2007 Idaho Chardonnay
Braised goat ragu with manchego cheesy grits and Brussels sprout gremolata — paired with Hells Canyon 2007 Cabernet Sauvignon Reserve
Saigon sundae: Star anise ice cream with pineapple relish, candied cashews, candied jalapenos, whipped mascarpone and dark chocolate sauce — paired with Zhou Zhou Redhead (off-dry rosé)”
Steve Robertson, owner of Hells Canyon Winery, is an exceptional Chef and knows how to pair the wines with dinner. For those of you in Boise, do you remember Annabel’s or Mussels Fish Market? Steve owned and operated both places and held some awesome seminars on cooking that I took. Even though Steve will probably not be in the kitchen for this event, I feel confident that he will be “tasting” and matching the entrees. Knowing the talent level of the Chefs and the Winemakers, this should be an awesome evening. Cheers!
We might as well start at 10 Barrel Brew Pub here in Boise for some awesome brew – Apocalypse IPA pictured here – and some great food! We went there for a beer group meet-up, but it was jammed full of people and tables were at a premium, especially at 7:00 at night on a Friday. Great to see that they are doing well, but it was still full. The food, as always, was super and in MNSHO (My Not So Humble Opinion) serves some of the best pub food in Boise. Their Pub Burger is superb as is their Chicken Pot Pie. The Fish and Chips here are also great. Great to have them use as much local products as possible. (There are some brew pubs here in Boise that need to try some real pub food!) Here are some photos of our food. You be the judge and then we will meet you there to join you for dinner. Enjoy and Cheers! Left-Click any of these photos to see enlarged.
So moving on in our quest for food – as though we have not found enough yet – Saturday morning found us at the Boise Farmers Market in the winter location through December 21, at 8th Street and Fulton. So great to be able to get the fresh, local produce into December. Yum!
Robin took these two really good photos this morning at the New Boise Farmers Market. This is the last day at this location. Next week, November 2, they relocate to 8th Street and Fulton – to an indoor, heated and restroom available location. This is exciting. Good job, Robin!
I have had several questions in the past several weeks to please explain the 5 Mother Sauces. Mostly my reference is from The Sauce Bible – Guide to the Saucier’s Craft by David Paul Larousse. The book goes into some deep detail about the sauces – their origins and uses. It is well worth adding to your library, although it can be expensive. Other sources come from around the internet.
The history of the sauces starts back with the Greeks where Mithaecus in the 5th Century B.C. compiled the treatises the Art of Cooking. Little more survived a catastrophic fire that destroyed the library in Alexandria. Athenaeus of Naucratis, in the 3rd Century B.C., published his “… eating habits of different nations and his philosophies of gastronomy.” [The Sauce Bible]
80 B.C. the Romans enter the scene with Marcus Gavius Apicius. He was best known for extravagant meals, of which he spent enormous sums of money. The gastronomic Bible called The Book of Apicius – incidentally not written by Apicius, but rather by an unknown source – consisted of ten different volumes and influenced the cooking style of the European Chefs well into the 17th century.
Charlemagne (Charles the Great and Charles I), known as the Lord of the Table, brought some refinements to the cooking table. He added a variety of spices and some table manners to the history, but few gastronomic changes. He was the first to invite women to the table, providing they did not wear “…noxious perfumes”.
The word sauce, from the Latin salsus and the past participle of sallere meaning to salt, was used to refine a dish and to marinate foods.
Charlemagne introduced a thin slice of bread called a “trencher” to the table and it was supplied with the dinner to soak up the fats and juices. A dodine was a type of sauce used in medieval times. There were three classifications of this: (1) White dodine, milk boiled with ginger, egg yolks and sugar. (2) Red dodine, toasted bread soaked in red wine, rubbed through the sieve and then boiled with fried onions, bacon, cinnamon, nutmeg, cloves, sugar and salt. (3) Verjuice dodine, raw grape juice, egg yolks, crushed chicken livers, ginger, parsley and stock.
Three other well known people then developed and refined Charlemagne’s “sauces”. Catherine de Medici added an Italian influence, Francois Pierre La Varenne and Antoine Careme added the French influences. But probably the most influential person in the modern segment of this history was Auguste Escoffier.
Whereas Careme was the first to classify sauces into four groups, Espagnole, Allemande, Veloute and Bechamel, Escoffier named the following – and as pictured above – the foundation or mother sauces. Espagnole, Bechamel, Hollandaise, Veloute and Tomate.
In David Paul Larousse book, there are about 335 pages of sauces that are all derived from these fives basic sauces. If you master these five, you will be well on your way to making some interesting and fantastic meals for your table. Here is a link to The 5 French Mother Sauces and Their Uses. Here are the recipes for the 5 Mother Sauces. These are the traditional recipes, so don’t be surprised at the ingredients. Be sure to Left-Click the graphic above to see enlarged. There are some good companion entrees for these sauces there. Enjoy!
5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
2. Espagnole Sauce (Brown Sauce)
1 cup onions, diced
½ cup carrots, diced
½ cup celery, diced
2 Tbsp clarified butter
2 Tbsp all-purpose flour
6 cups brown stock
¼ cup tomato purée
——– For Sachet: ——–
1 bay leaf
½ tsp dried thyme
3-4 fresh parsley stems
In a heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy.
Add the mirepoix and sauté for a few minutes until it’s lightly browned. Don’t let it burn, though.
With a wooden spoon, stir the flour into the mirepoix a little bit at a time, until it is fully incorporated and forms a thick paste or roux. Lower the heat and cook the roux for another five minutes or so, until it’s light brown. Don’t let it burn! The roux will have a slightly nutty aroma at this point.
Using a wire whisk, slowly add the stock and tomato purée to the roux, whisking vigorously to make sure it’s free of lumps.
Bring to a boil, lower heat, add the sachet and simmer for about 50 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.
Remove the sauce from the heat and retrieve the sachet. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.
Serve hot. If not serving the sauce right away, keep it covered and warm until you’re ready to use it.
Makes about 1 quart of Espagnole sauce.
3. Veloute (White Sauce)
6 cups chicken stock
2 Tbsp clarified butter
2 Tbsp all-purpose flour
Heat the chicken stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy. Take care not to let the butter turn brown, though — that’ll affect the flavor.
With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow-colored paste. This paste is called a roux. Heat the roux for another few minutes or so, until it has turned a light blond color. Don’t let it get too dark.
Using a wire whisk, slowly add the hot chicken stock to the roux, whisking vigorously to make sure it’s free of lumps.
Simmer for about 30 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.
The resulting sauce should be smooth and velvety. If it’s too thick, whisk in a bit more hot stock until it’s just thick enough to coat the back of a spoon.
Remove the sauce from the heat. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.
Keep the velouté covered until you’re ready to use it. Makes about 1 quart of chicken velouté sauce.
1 cup clarified butter (about 2½ sticks before clarifying)
4 egg yolks
2 Tbsp lemon juice (the juice from 1 small lemon)
1 Tbsp cold water
Kosher salt, to taste
Cayenne pepper (or a dash of Tabasco sauce), to taste
Heat an inch or two of water in a saucepan over a medium heat. Also, your clarified butter should be warm, but not hot.
Combine the egg yolks and the cold water in a glass or stainless steel bowl (not aluminum) whisk for a minute or two, until the mixture is light and foamy. Whisk in a couple of drops of lemon juice, too.
The water in the saucepan should have begun to simmer. Set the bowl directly atop the saucepan of simmering water. The water itself should not come in contact with the bottom of the bowl. Whisk the eggs for a minute or two, until they’re slightly thickened.
Remove the bowl from the heat and begin adding the melted butter slowly at first, a few drops at a time, while whisking constantly. If you add it too quickly, the emulsion will break.
Continue beating in the melted butter. As the sauce thickens, you can gradually increase the rate at which you add it, but at first, slower is better.
After you’ve added all the butter, whisk in the remaining lemon juice and season to taste with Kosher salt and cayenne pepper (or a dash of Tabasco sauce). The finished hollandaise sauce will have a smooth, firm consistency. If it’s too thick, you can adjust the consistency by whisking in a few drops of warm water.
It’s best to serve hollandaise right away. You can hold it for about an hour or so, provided you keep it warm. After two hours, though, you should toss it — both for quality and safety reasons. Makes 1 pint of Hollandaise sauce.
2 oz. salt pork, diced
2 cups onions, diced
1 cup carrots, diced
1 cup celery, diced
1 clove garlic, minced
2 28-oz. cans crushed tomatoes
1 quart veal or chicken stock
1 ham bone
Kosher salt, to taste
Sugar, to taste
——– For Sachet: ——–
1 bay leaf
½ tsp dried thyme
3-4 fresh parsley stems
8-10 black peppercorns, crushed
Preheat oven to 300°F.
Tie the sachet ingredients into a cheesecloth sack using a piece of kitchen twine.
In a heavy, oven-safe Dutch oven, render the salt pork over low heat until the fat liquefies.
Add the carrots, celery, onions and garlic and sauté for a few minutes until the onion is translucent but not brown.
Add the tomatoes, the ham bone, the stock and the sachet.
Bring to a boil, cover, and transfer the pot to the oven. Simmer in the oven, partially covered, for two hours.
Remove from oven. Remove sachet and ham bone and purée sauce in a blender or food processor until smooth, working in batches if necessary.
Season to taste with Kosher salt and a small amount of sugar — just enough to cut the acid edge of the tomatoes. Serve hot. If not serving the sauce right away, keep it covered and warm until you’re ready to use it.
Makes about 2 quarts of Tomate sauce.
For those of you who wanted to know, now you do. Enjoy!!!
Ah yes! Costco does carry Blue Crab and it is pretty good. Robin wanted me to make some of this dip. I did, but it must rest a while before eating. She waited long enough. So I made her a small green salad with yellow tomato and the crab dip.
Crab Dip – East Coast Style
Author: Bob and Robin Young
Source: Marge Young, Annapolis, MD
Preparation Time: 20 minutes
Total Time: 40 minutes
Comments: The Blue Crab can be bought from Charleston Seafood Company, http://www.charlestonseafood.com or use Phillips canned Blue Crab.
Author Notes: This recipe comes from Bob’s sister-in-law, Marge Young.
1 lbs Crab Meat (Blue Crab)
1 lg Package (8oz) Cream Cheese, softened (No fat works fine)
½ cup Mayonaise …. more or less to taste
1 Tbs Horseradish …. more or less to taste (We like more. Like double the amount.)
½ Lemon, juiced
1. Beat the last four ingredients together …. fold in the crab meat. Hide the dip in the refrigerator until ready to use. (This is the hardest part.) Serve with crackers or small breads.
2. As you can see, this is not an exact science and the tasting part is important and the most fun.
One can really get hooked on this dip. It is that good!! Cheers and enjoy! Thanks Marge for sharing this so many years ago.