Oh yum! Such a good dinner and easy to make. The photo to the left shows the salmon on the cedar planks with salt, pepper and fresh tarragon. That’s it. The salmon does not need anything else. I used some mesquite chips on the grill, but nothing else to cook the salmon. If you want to see the photos here enlarged, just Left-Click them. Enjoy!
A good seminar with Chef Chad entitled Farm To Table. It was good to have Robin with me at this event too. In keeping with the theme, Chef Chad emphasized the use of local and fresh products from local farmer’s markets and vegetable stands. He did a good job in using these local products where ever possible. Black Mission Figs don’t grow in the Treasure Valley! Here are some photos of the dishes that Chef Chad showed us this evening. Cheers and enjoy! There are recipes available if you would like one. Just let me know.
So as you can see, a delicious and wonderful seminar/class. We will not be able to make the September event, but will try to make the October class. Most of these recipes come from the Williams-Sonoma Cooking from the Farmers’ Market by Tasha DeSerio and Jodi Liano (Weldon Owen, Inc. 2010). Cheers and Bon Appetite!
This morning, Robin said she was going to make the traditional Shrove Tuesday breakfast. I thought she was going to make Faustnaughts. But she meant from scratch pancakes with blueberries. And they were really good! Here the pancakes are plated with fruit and bacon. From Wikipedia a definition of Shrove Tuesday.
Shrove Tuesday (also known as Pancake Tuesday and Pancake Day) is the day preceding Ash Wednesday, the first day of Lent. Shrove Tuesday is determined by Easter; its date changes annually.
The expression “Shrove Tuesday” comes from the word shrive, meaning “confess.” Related popular practices are associated with celebrations before the fasting and religious obligations associated with the penitential season of Lent. The term Mardi gras is French for Fat Tuesday, referring to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season, which begins on Ash Wednesday.
The word shrove is the past tense of the English verb shrive, which means to obtain absolution for one’s sins by way of Confession and doing penance. Thus Shrove Tuesday gets its name from the custom for Christians to be “shriven” before the start of Lent. Shrove Tuesday is the last day of “shrovetide”, somewhat analogous to the Carnival tradition that developed separately in countries of Latin Europe. The term “Shrove Tuesday” is no longer widely used in the United States or Canada outside of Liturgical Traditions, such as the Lutheran, Episcopal, and Roman Catholic Churches.
In the German tradition, Shrove Tuesday is known as Fauschnact Day.
Fasnacht, sometimes spelled Fastnacht or Faschnacht or Fosnot or Fosnaught is an English name for a fried doughnut served traditionally in the days of Carnival / Fastnacht or on (Shrove Tuesday), the day before Lent starts. Fasnachts were made as a way to empty the pantry of lard, sugar, fat, and butter, which were traditionally fasted from during Lent.
The Pennsylvania Dutch in the area surrounding Lancaster, Pennsylvania celebrate Fastnacht as well. Most chain supermarkets in eastern Pennsylvania offer fasnachts, although WalMart offers Pączki instead. The pączki is traditionally eaten in Poland on the Thursday prior to Fasnacht Day, although in Polish communities of the US, the tradition is more commonly celebrated on Fasnacht Day. Commonly pączki are round, rather than having straight sides, and they are filled with jelly, or sometimes creme filling.
In parts of Maryland, the treats are called Kinklings, and are only sold in bakeries on Shrove Tuesday. The German version is made from a yeast dough, deep fried, and coated or dusted in sugar or cinnamon sugar; they may be plain or filled with fruit jam. Pennsylvania Dutch fasnachts can often be potato doughnuts, and may be uncoated, powdered with table sugar, or dusted with confectioner’s sugar.
The term is synonymous with the Carnival season which is called Fasnacht in southern Germany, Switzerland, Alsace and Austria. Although usually written “Fastnacht”, there are many local spoken varieties: Fasnacht, Fassenacht, Fasnet etc.
The word Fastnacht originates from the German words Fast, an adverb meaning almost or nearly, and Nacht, meaning night, eve, indicating the eve of the traditional Lenten fasting period observed by many Christian denominations. It is the equivalent celebration to Mardi Gras or Carnevale.
I thought that you may want to know where these terms come from and their meanings. Enjoy! And just for fun, here is a link to a recipe for Fauschnacts. “Eat, drink and be merry. For tomorrow you may be dieting!” Well, at least that’s what Pop always said.
OK! We’re hooked! We had Marnie join us this morning at Janjou Pâtisserie in the Albertson’s Shopping Center at 18th and State Streets in Boise. Oh such a delight! It is soooooooo good! The last time we were there, we rated it a 4-Star and it was well worth it. Now that we have been back, it is a 4+-Star and headed for the top 5-Star rate. The food is awesome and they try very hard to keep the ingredients local and all natural. They succeed! We urge you to try them out and let them know that you heard about them here on this blog. In the meantime, enjoy these photos! Cheers. You can Left-Click any of the photos to see them full screen.
See what you are missing? When – not IF – you go, let us know you are buying. We’ll meet you there. Cheers!
Yes indeed! You read that right! A wine dinner at The Buzz and the courses were all soup. I guess, as Joe said, we can call it a “soupr” evening. And it really was.
Cristi spends a lot of time preparing these dinners and she does her homework. For instance, here is some of what she said about soup. “Soup is generally a warm food; Often made by combining ingredients with a liquid. [Soup is] traditionally classified in two categories. Clear as in bouillon or consomme and Thick as in Puree – thickened with a starch; Bisque – Thickened with cream or pureed meat; Veloutes – Thickened with egg, butter or cream. Generally there is more liquid in a soup than in a stew.”
She goes on to let us know that there are also several different types of soup. “Fruit Soup – Frequently cold when fruit is in season; Fruksuppe (Norwegian) dried fruit; Hot Fruit Soup with meat. Middle Eastern, Central Asian and Chinese cuisines; Generally absent from Americas, Africa, Western European, Japan and Southeast Asia or Oceania cuisines. Cold Soups – At or below room temperature and they can be sweet or savory. Asian Soup – Generally broth based and many use tofu, soy bean curd – low-calorie and high protein.”
These are the type of “educational sessions” that she presents at the tastings. Extremely interesting. Enjoy these photos of the evening and hope to see you at the next Buzz Wine Dinner. Be sure to Left-Click the photos for a larger view. Cheers!
This is a fruit presentation that Robin and I made for a potluck last night. It turned out so beautiful. What do you think? Go full screen (Left Click) with this one.
Here is a short article on keeping berries fresh that Robin received from a friend of ours, Dan Johnson. Thanks Dan for sharing.
Key to preventing moldy berries…
Berries are delicious, but they’re also kind of delicate. Raspberries in particular seem like they can mold before you even get them home from the market. There’s nothing more tragic than paying $4 for a pint of local raspberries, only to look in the fridge the next day and find that fuzzy mold growing on their insides. Well, with fresh berries just starting to hit farmers markets, we can tell you that how to keep them fresh! Here’s a tip I’m sharing on how to prevent them from getting there in the first place:
Wash them with vinegar.
When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water. Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted you can’t taste the vinegar,) and pop in the fridge. The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila! Raspberries will last a week or more, and strawberries go almost two weeks without getting moldy and soft. So go forth and stock up on those pricey little gems, knowing they’ll stay fresh as long as it takes you to eat them.
You’re so berry velcome!
Robin and I have not tried this technique, but we will. Know that the source is very reliable. Enjoy!