Air Fryer and Instant Pot Info

20 Wednesday Feb 2019

Posted by Bob and Robin in Captain's Shack, Instant Pot Resources, Interesting Information, What's For Dinner?

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air fryer resources, Instant Pot, Instant Pot Resources

It’s snowing outside. Wet. 5″ Deep. Cold. It’s better to be inside working on this blog.
I have had several requests/questions on how to convert a recipe from the stove/oven/frying process to an Air Fryer or Instant Pot. Air Fryer info can be a little hard to find, but it is there if you look. I recently received a book by Ben Mims, Air Fry Every Day, 2018 Clarkson Potter, New York ISBN 978-0-525-57609-9. A really good book and one you should add to your Kitchen Library.
“I’m a food writer, cookbook author, and recipe developer. I’ve formerly worked as the Test Kitchen Director at Lucky Peach magazine, Food Editor at Saveur magazine, a food editor at Food & Wine, and the pastry chef of Bar Agricole restaurant in San Francisco in 2013. I’ve authored three cookbooks: Air Fry Every Day: 75 Recipes to Fry, Roast, and Bake Using Your Air Fryer (Clarkson Potter, 2018), Coconut (Short Stacks Editions, 2017), and Sweet and Southern: Classic Desserts with a Twist (Rizzoli; 2014), in addition to recipe development for Tasty Ultimate: How To Cook Basically Anything (Clarkson Potter, 2018), Matcha: A Lifestyle Guide (Dovetail, 2017) and Munchies: Late-Night Meals from the World’s Best Chefs (Ten Speed Press, 2017). I’ve also written for the Wall Street Journal, GQ.com, Jarry, Lucky Peach, Epicurious.com, Rachael Ray Every Day, Real Simple, Southern Living, and Food52.com.” [Ben Mims Website].
OK. So how do I convert from stove top frying to the Air Fryer? Mr Mims suggests that in general, you should reduce the temperature by 25ºF and the cooking time by 25%. If you are using a packaged/frozen product, or a recipe that you have used for years and the directions say to cook at 425ºF for 25 minutes, cook in the Air Fryer at 400ºF for 18-20 minutes. “… Because the heat in the air fryer is more intense than a standard oven, reduce the suggested temperature by 25ºF to 50ºF and cut the time by roughly 20%. So, if a recipe calls for cooking in the oven at 425ºF for 60 minutes … instead you can air-fry the chicken at 400ºF for about 40 minutes.” [Meredith Laurence] Just remember to check your product at the lower cooking time to check for doneness. For instance, I cook bacon at 400ºF for 12 minutes. It comes out just the way we like it – crisp, but not burned – and it will burn! I always, especially when cooking bacon, line the drip pan with aluminium foil. Clean up is easy. Two other suggestions: (1) Do not over fill the basket. The product needs airflow, and (2) Some items need to be turned – chicken thighs for one. French Fries probably need only a shake. Experiment and have fun.

Now. The Instant Pot. This is really an All-Purpose appliance. Slow cook, pressure cook, sauté , make soup or yogurt. It’s amazing! Several things to remember [The PlateJoy Blog]-

Always use some type of liquid. Water, sauces, etc. No wine until the final process. Like a slow cooker, recipes with a bit of liquid content will do best in the instant pot.
Do not over fill! Instant pots hold a smaller amount than a typical stockpot or slow cooker, so you may need to adjust the proportions of ingredients when you’re adapting your recipe.
Brown in the pot. Rather than using extra dishes, complete prep steps like browning meat or sautéing garlic and onions right in the instant pot on the sauté setting.
Calculate cook time. As a general rule, meat recipes will require about a third of time a standard oven recipe takes. Pasta and grains will take about half the time.
What to omit. Like slow cooking, diary should be added to your recipe at the end. A nice function of the instant pot is that you can remove the lid and continue to simmer without pressure once the pressure-cooking portion is done. This is a great time to add these more finicky ingredients and will round out the flavor of your dish beautifully…Wine and cooking alcohol may not break down as well as if they had hours to evaporate, so you might consider adding these in after browning meat or onions (but before adding the rest of your cooking liquid or ingredients), just to give the alcohol a bit of time to break down.

Just have fun with these appliances and experiment. Cheers!

Your New Favorite Toy

08 Friday Feb 2019

Posted by Bob and Robin in AirFryer, AirFryer Recipes, Interesting Information, Recipes, What's For Dinner?

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air fryer resources

This is the AirFryer we have. Under $100 online.

… Could Be and Air Fryer. The other day while waiting for our favorite Dental Hygienist of over 30 years, Nancy Huff, she presented me with an article in our local newspaper, the Idaho Statesman, called “Your new favorite toy could be an air fryer” by Jill Warren Lucas of the News & Observer, Raleigh, NC. The link to the article is Here, and well worth the time to read it. Great information and suggestions for the fryer to fill your needs. (The one pictured here is the one we have. A 5 quart capacity.)

The article suggests sizes to look at, cook books to get for your air fryer, Air Fry Everyday: 75 Recipes to Fry by Ben Mims and has some recipes to try, like Gooey “Spoon” Brownies or Caramelized Eggplant with Harissa Yogurt.

BEN MIMS is the former test kitchen director at Lucky Peach and food editor of Saveur, as well as an associate food editor at Food & Wine. He has developed recipes for, written for, and consulted for outlets such as Buzzfeed/Tasty, Food Network Magazine, Rachael Ray Every Day, Food52.com, Bake from Scratch, Epicurious.com, and Jarry, and for cookbooks by Vice/Munchies and Dovetail Press. He is also the author of Sweet & Southern: Classic Desserts with a Twist (Rizzoli, 2014) and Short Stacks: Coconut (Dovetail Press, 2017). He currently lives in Manhattan.

So if you’re looking to buy one, or you want some recipes for the one you already have or you just want a good resource, this article is for you. Have fun and cook much!

Boise Foodie Blog Update

29 Tuesday Jan 2019

Posted by Bob and Robin in AirFryer, AirFryer Recipes, Boise Food Adventures, Captain's Shack, Galaxy Note 9 Photos, Hard To Find Recipes, Instant Pot, Instant Pot Recipes, Interesting Information, What's For Dinner?

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AirFryer, Instant Pot

As Yul Brenner said, “As it has been written, so let it be done.” I asked if the readers of the Boise Foodie Blog would like to have the Air Fryer and Instant Pot recipes put on separate pages from the main recipe file. With over 100 responses, the answer was Yes. So, I have done just that. The main recipe file is located at Boise Foodie Blog Recipes. The AirFryer recipes are located at Boise Foodie Blog AirFryer Recipes and the Instant Pot recipes are located at Boise Foodie Blog Instant Pot Recipes.
I hope that this helps you to find some specialized recipes easier. And as a note, we have tried all of these recipes in their original form and only then have we modified the recipe to match our tastes.

January Re-Cap

23 Wednesday Jan 2019

Posted by Bob and Robin in AirFryer, AirFryer Recipes, Cooking Styles, Interesting Information, What's For Dinner?

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AirFryer, recipes

It’s been comparatively warm. Little snow here in the valley. Snow looks good in the mountains. Oh yea! The blog! I have been asked many times this month for recipes for an Air Fryer. So I have started to add some to the recipe file located on the Foodie Blog page or by Clicking Here. I am going to do a monthly re-cap of the Air Fryer (AF) recipes and the Instant Pot (IP) recipes that get added to the file each month.
And another suggestion was to have these two forms of cooking on separate pages – one page for Instant Pot recipes only and one page for Air Fryer recipes only. What do you think? (Yes. I’m asking for your comments.) Hope this information helps. We have made all of these recipes and adapted them to “make them ours”.

January 2019 Air Fryer Recipe Summary –

This is the AirFryer we have. Under $100 online.

Asian Chicken Thighs
Asian Style Chicken Wings
Carrots
Crispy Chicken Thighs (Second Joints, for those in the Mid-Atlantic states.)
Coconut Shrimp
Meatloaf (Yes! Meatloaf and it is delicious!)
Pork Chops with Steamed Cabbage
Sesame Salmon
Baja Fish Tacos

AirFryer Information

07 Monday Jan 2019

Posted by Bob and Robin in AirFryer, AirFryer Recipes, Captain's Shack, Interesting Information, Photos, Photos By: Bob Young, What's For Dinner?

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AirFryer

Actually, there is a lot of information “out there” about AirFryers. And, there are many different brands and models. Do your research and I do think you will be happy with your choice. But first, let me say this about that. (That sounds familiar!)

This handy appliance claims to mimic the results of deep-frying with nothing more than hot air and a tiny amount of oil. And it does in much less time and heat in the kitchen. The AirFryer is essentially and “beefed up” countertop convection oven. Its compact space facilitates even faster cooking. Rapid heated air circulation makes the food crisp, much like deep-frying. Cleanup is super easy too, and most units have a dishwasher safe basket. The units do a fantastic job cooking up anything that is meant to taste deep-fried when it comes from a conventional oven. So think frozen fries, breaded chicken or fish, and frozen onion rings. Liquid batters do not work well in the AirFryer. You also can’t make anything in large quantities, so if you’re feeding a family, be prepared to cook in batches.

How do they work? AirFryers use circulating hot air to cook food that would otherwise be submerged in oil. The AirFryer’s cooking chamber radiates heat from a heating element near the food, thus cooking it more efficiently. A fan is generally used to circulate hot air around the food. The opening at the top is used to take air in and there is an exhaust at the back that controls the temperature by releasing any undesired hot air. It is also used to counter any increases in internal pressure. The temperatures inside can go to 400°F depending on the model. For safety, it is essential to not put oil inside the air fryer or have flammable objects near the air fryer. Lightly spraying the food product with a light coating of oil is OK. Just don’t submerge the product in oil! In general, cooking times in the air fryer are reduced by 20-30% in comparison with traditional ovens. This varies per brand and the quantity of the food cooked in the air fryer. Recipes are generally available on the internet, or you can look at our recipe file as listed above, or Click Here. Here are some of the meals we have made. (Left-Click to see them enlarged)

Fish Tacos

Coconut Shrimp

Salmon

AF Pork Chops with sautéed Cabbage

Blow is a good cooking time reference and you can print it out and post near your AirFryer. Please note: Most proteins probably will have to be turned half-way through the cooking cycle and Don’t Crowd the basket. Bake in batches if necessary. Also, you might have some family or cultural recipes that use the metric system. If you need a conversion reference, use the one posted below and print it out if need be.

AirFryer cooking times.

Temperature and Weight Conversions

Fake Tomatoes? Really!

11 Sunday Mar 2018

Posted by Bob and Robin in Bolognese Sauce, Captain's Shack, Cento San Marzano, Food, Homemade Sauce, Housemade Marinara, Housemade Sauces, Interesting Information, What's For Dinner?

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Cento, san marzano tomato

“Much like how Champagne can only be called champagne when grown in the Champagne region in France, San Marzano tomatoes must be grown in the Agro Sarnese-Nocerino region of Italy to be called such. When the tomatoes are canned, they are required to have a DOP emblem on the label to symbolize their authenticity.” [wideopeneats] Here is a link to the full article and it is an eye opener. An excellent read. San Marzano Tomatoes Fake.
From the Cento website, (Cento Tomato Products)

Cento is the only United States brand that owns its production facility in the Sarnese Nocerino area of Italy, literally in the shadow of Mount Vesuvius. The rich volcanic soil, high water table and ideal Mediterranean microclimate all combine to make San Marzano tomatoes the premier choice for any recipe.

And why are the Cento San Marzano tomatoes so popular in many of the larger professional kitchens?

SAN MARZANO TOMATOES
San Marzano tomatoes are widely recognized by top chefs, foodies, Italian cooks and food aficionados as the gold standard for taste, but what makes them so special? San Marzano tomatoes get their name from the town where they were born, San Marzano sul Sarno, which is located in the Campania region of southern Italy. Characteristics of San Marzano tomatoes include a thicker tomato wall, less seeds and less acidity than other tomatoes, making them ideal for authentic Italian cuisine. San Marzano tomatoes thrive in the designated area of Italy because of the Mediterranean microclimate, high water table, and fertile volcanic soil. Truly authentic San Marzano tomatoes from Italy adhere to strict conditions and guidelines in terms of their growing, selection, and processing. Certified San Marzano tomatoes must be obtained from plants of the same ecotype, grown within a specific territory allowed in Italy, and contain characteristics that comply with standards set in Italy. [Cento]

Watch some of the Food Network Italian and Tuscan chefs, and you will see that they use Cento products. There is a reason and it is stated above. We always have some on our shelves.

Robert Burns Night Coming Up!

08 Monday Jan 2018

Posted by Bob and Robin in Beef, Birthdays, Bobby Burns, Cooking Styles, Ethnic Foods, Food of Scotland, Haddock, Haggis, Hard To Find Recipes, Interesting Information, Lamb, Potatoes, Special Dinners, Special Events, Special Information, Turnip, Turnips, What's For Dinner?

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Bobby Burns, Haggis

The Bobby Burns Supper Night is coming up on the anniversary of his birthday on January 25. He was born on January 25, 1759. The supper night is celebration of his poetry and songs.
“Robert Burns was born on 25 January 1759 in the village of Alloway, two miles south of Ayr. His parents, Willian Burnes[s] and Agnes Broun, were tenant farmers but they ensured their son received a relatively good education and he began to read avidly. The works of Alexander Pope, Henry Mackenzie and Laurence Sterne fired Burns’s poetic impulse and relationships with the opposite sex provided his inspiration. Handsome Nell, for Nellie Kilpatrick, was his first song. [robertburns.org]”
According to Wikipedia,

Robert Burns (25 January 1759 – 21 July 1796), also known as Rabbie Burns, the Bard of Ayrshire, Ploughman Poet and various other names and epithets, was a Scottish poet and lyricist. He is widely regarded as the national poet of Scotland and is celebrated worldwide. He is the best known of the poets who have written in the Scots language, although much of his writing is also in English and a light Scots dialect, accessible to an audience beyond Scotland. He also wrote in standard English, and in these writings his political or civil commentary is often at its bluntest.[robertburns.org]

He died July 25, 1796 at the age of 37. So why is he so famous?
“The Ploughman poet. Poems Chiefly in the Scottish Dialect – The Kilmarnock Edition. The main reason Burns is so popular today is because of the themes and language of everyday life that he used. His poems were humorous and he used small subjects to express big ideas. [robertburns.org]
So, you say, what prose or poetry did he write that I might know? Try Auld Lang Syne But the poetry that I like best is,

A Red, Red Rose (1794)
O my Luve’s like a red, red rose,
That’s newly sprung in June:
O my Luve’s like the melodie,
That’s sweetly play’d in tune.

As fair art thou, my bonie lass,
So deep in luve am I;
And I will luve thee still, my dear,
Till a’ the seas gang dry.

Till a’ the seas gang dry, my dear,
And the rocks melt wi’ the sun;
And I will luve thee still, my dear,
While the sands o’ life shall run.

And fare-thee-weel, my only Luve!
And fare-thee-weel, a while!
And I will come again, my Luve,
Tho’ ’twere ten thousand mile!”

You can find a list and links to his works at Robert Burns Works.

OK. But what about the party? The dinner or supper?
“The annual celebratory tribute to the life, works and spirit of the great Scottish poet, Robert Burns (1759-1796). Celebrated on, or about, the Bard’s birthday, January 25th, Burns Suppers range from stentoriously formal gatherings of esthetes and scholars to uproariously informal rave-ups of drunkards and louts. Most Burns Suppers fall in the middle of this range, and adhere, more or less, to some sort of time honoured form which includes the eating of a traditional Scottish meal, the drinking of Scotch whisky, and the recitation of works by, about, and in the spirit of the Bard.

Every Burns Supper has its own special form and flavour, though there are probably more similarities than differences among these gastro-literary affairs. Individual tastes and talents will determine the character of your Burns Supper. Some celebrants may contribute the composition of original songs or poems; some may excel at giving toasts or reciting verse; while others may be captivating storytellers. A particular group of celebrants will, over time, develop a unique group character which will distinguish their Burns Supper celebration from every other.” [robertburns.org]
Let’s start here –

A Bottle And Friend (1787)
There’s nane that’s blest of human kind,
But the cheerful and the gay, man,
Fal, la, la, &c.

Here’s a bottle and an honest friend!
What wad ye wish for mair, man?
Wha kens, before his life may end,
What his share may be o’ care, man?

Then catch the moments as they fly,
And use them as ye ought, man:
Believe me, happiness is shy,
And comes not aye when sought, man.
__________
from Burns Night: My Supper With Rabbie

Is there that o’re his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi’ perfect sconner,
Looks down wi’ sneering, scronful’ view
On sic a dinner? [robertburns.org]

Here is one recipe for the traditional supper.

BRIDIES

Pastry
2 c. flour
1 tsp. salt
1/3 c. butter
1/3 c. shortening
5-6 T. ice water

Meat Filling
1 and 1/2 lean steak (flank or round)
4 tsp. butter (or suet)
1 onion- finely diced
1 carrot- finely diced
salt and pepper

1. Sauté vegetables in the butter until soft
2. Slice meat into very long thin slices, on the diagonal. Cut into pieces 1 inch long. Mix with sautéed veggies. Salt and pepper to taste.
3. Roll out pastry and cut into 4″-5″ circles. Arrange meat on top, brush edges with egg wash, fold over and crimp together. Slit a hole in each pie. Egg wash tops if desired. Bake 30 minutes at 400 degrees. Makes 10-12 small pies.

For the rest of the Bobby Burns Supper Menu, including Cullen Skink (haddock), Bridies (recipe above), The (Bagless) Haggis and Neeps and Tatties (turnips and potatoes), follow this like – Burns Supper Recipes [robertburns.org].

What’s This Cougar Gold Cheese?

30 Thursday Nov 2017

Posted by Bob and Robin in Appetizers, Cheese, Corti Brrothers, Cougar Gold, Ethnic Foods, History of Food, Interesting Information, What's For Dinner?, WSU

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cheddar cheese, Corti Brothers, Cougar Gold

It’s probably one of the greatest cheddar cheeses you could EVER eat! And it’s a cheese in a can! Not aerosol driven. So it is not Cheeze Whiz. Nor is it Velveeta! It’s pure, fantastic, fresh cows milk cheese.
Corti Brothers Store, 5810 Folsom Blvd, Sacramento, CA 95819 916-736-3800, is probably one of the most fun grocery stores you will ever enter and they have some great information on this cheese! “…Frank Corti And Gino Corti started Corti Brothers in 1947…” and it has been open ever since. Darrell Corti, who Robin knows quite well and who I met several years ago, is the son of Frank Corti. From their website, Corti Brothers,

…Darrell, whose encyclopedic knowledge of food and wine attracts queries from around the world. As told by Ruth Reichel in her memoir Comfort Me With Apples, Colman Andrews described Darrell to her as the man “who knows more about food and wine than anyone else in the world.”
In 1967, using his role as an insider’s insider, he reached out to the rest of the country with a newsletter, featuring rare, high quality food items and wines discovered during his travels in Europe and Asia. After forty plus years of continuous publication, it is still prized for its wealth of information, including essential details about a product’s history, modes of production, uses, and occasional esoteric bits that ‘foodies’ adore. Never dull, Darrell is known for free expression of his wide ranging opinions, which are often iconoclastic and seldom sugar-coated.
Darrell’s contribution to the food and wine literacy of his friends, associates, and customers has been considerable. He played a large role in the development of wine production in Amador County. He was made a Cavaliere, the Italian equivalent of knighthood, by the Italian government for his efforts in promoting Italian products, not the least of which was the almost single-handed introduction of Aceto Balsamico Tradizionale to America. Darrell, an early champion of local olive production, has seen his efforts bear fruit as chairman of the Los Angeles County Fair’s International Extra Virgin Olive Oil Competition.

So when I say that Darrell Corti knows his cheeses and he likes to share his knowledge, here is what he says about Cougar Gold.
“COUGAR GOLD CHEESE is the result of war! In fact it may the only good thing ever to have come out of war. During World War II, it was created by Washington State University to be used as military rations. It is the only cheese that I know of that is made and aged in a tin can. Normally, one does not think of cheese aged in a can, but Cougar Gold has become famous for this methodology. It is a “cheddar” like cheese that I think is possibly the best cheese to accompany wine. It has very low acidity, which does not change the taste of wine, and does have the clean sharpness of an aged cheese. Unique, it is made only at Pullman, Washington, and deserves to be better known.

It is also an easy to care for cheese. Just buy several tins and put them in your refrigerator and turn them from time to time. They just sit there getting better and better. It is also a cheese that is firm, with a crumbly texture, a pale yellow color and it will have specks of tyrosomine on it. Once the can is opened, wrap the cheese in waxed paper and then film and enjoy it until it’s gone. I think it is perfect with an old Cabernet or Vintage Port, perhaps not rich enough for Burgundy. If you like cheese and have not had Cougar Gold, you owe it to yourself to try it. It is hard to resist. By the way, when was the last time you had a 10 year old cheese? COUGAR GOLD CHEESE 30 oz tin.” [Corti Brothers website]

Here is what the WSU Creamery says about Cougar Gold.
“Our most famous & popular cheese! Winner of several national and international awards. A rich, white cheddar with a smooth, firm texture. This unique cheddar has a depth and intensity that most people have never before experienced. Its creamy, lingering flavor will leave you wanting for more! Our current stock of Cougar Gold is just over one year in age. Buy 2 and store one for aging, as it becomes more sharp and crumbly with age, developing crystals throughout, which can give it kind of a crunch…Purchasing cheese from the WSU Creamery helps support student employees of Washington State University by providing competitive wages and valuable work experiences…In May of 1992, the Creamery moved from its old home in Troy Hall to a fantastic and modern new location in the Food Quality Building. This new facility allows the Creamery to be at the forefront of research in cheese production. It allows WSU students to gain work experience directly applicable to the work they may be doing in the Food Science field upon graduating… A portion of the revenue from the sale of WSU Creamery products is used for educational support of Food Science students.”

You can purchase it from Corti Brothers, see the link above, or you can purchase it directly from the Washington State Creamery at WSU Creamery. We usually send some to our family and friends at Christmas. But be aware, they do run out of it and then you will have to wait until early Spring or so to get some. And it ages very well. WSU claims that one of their customers had a tin of Cougar Gold for 25 years! And when they opened it, it was awesome. Robin and I have 1 tin of Cougar Gold produced in 2009. All tins come date stamped and who produced it.

Some Thanksgiving Suggestions

18 Saturday Nov 2017

Posted by Bob and Robin in 5-Stars, Black Beans, Boise Adventures, Boise Farmers Market, Boise Food Adventures, Breakfast, Brine, Brunch, Buy Idaho, Captain's Shack, Comfort Food, Crockpot, Eggs, Eggs - Huevos Rancheros, Ethnic Foods, Garlic, Ham, Homemade Sauce, Housemade Sauces, Idaho Eggs, Idaho Potatoes, Interesting Information, Local Farmers Markets, Meadowlark Farms, Mexican Food, Potatoes, Recipes, Recipes - Breakfast, Recipes - Dinner, Recipes - Mexican, What's For Dinner?

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It seems as though everytime a holiday comes around, Thanksgiving, Christmas or Easter for instance, that those traditional family gatherings arrive with questions. Especially, questions from the kitchen. What shall I make for a special breakfast? Or, is there a different way to make mashed potatoes? Or, how do I brine a turkey?
All are good questions and I suppose there are many, many answers. After searching the web and aking questions from some Chef friends and venders at the Saturday Market, here are three suggestions. I’m going to try each one of these and I really believe that they will turn out really good. So here are the three recipes for “How To Brine A Turkey“, “Mashed Potatoes in a Slow Cooker” and “Salsa Ranchera” for Huevos Rancheros. Enjoy and if you use any of these, tell us how it came out. Cheers and Happy Holidays! Left-Click these photos to see them enlarged.

How To Brine a Turkey
Makes 1 turkey

Ingredients
1 turkey
4 quarts water
1 cup coarse kosher salt, or 3/4 cup table salt
Aromatics: bay leaf, peppercorns, cloves, juniper berries, allspice berries, orange peels, lemon peels, etc.

Equipment
1 large pot or bucket with a lid
Measuring cups and spoons
Paper towels

Instructions
1) Find a pot and make fridge space: Find a pot or food-safe bucket large enough that you will be able to entirely submerge your turkey. Next, clear some fridge space and make sure your pot will fit.
2) Place the turkey in the pot: Unwrap your turkey and remove the giblets, then transfer it to your pot. Add any aromatics you’d like to use.

Mix the brine solution: Heat 1 quart of water in the microwave until warmed — it doesn’t need to come to a boil, just be warm enough to dissolve the salt. Add the salt and stir until the salt has dissolved. Let the liquid cool slightly; it’s fine if it’s still a touch warm.
Pour the brine solution over the turkey. Pour the remaining 3 quarts of water over the turkey: This dilutes the salt solution to the best ratio for brining and also helps further cool the solution.
2) Make sure the turkey is completely submerged: If necessary, prepare additional brine solution at a ratio of 1/4 cup per quart of water to completely submerge the turkey.
Cover and refrigerate: If the turkey floats, weigh it down with a dinner plate. Cover the pot and place it in the refrigerator.
3) Brine for 12 to 24 hours.
4) Rinse the turkey in cool water and pat dry. Clean your sink thoroughly after doing this step to avoid cross-contamination. Pat the turkey dry with paper towels. Dry for another 24 hours for crispier skin.
Optional: If you have time, let the turkey air-dry overnight in the fridge. Place it on a roasting rack set inside a roasting pan and cover loosely with plastic bags to avoid cross contamination. This drying step will give your turkey crispier skin.
5) Roast as usual, but check your turkey early: You can roast the turkey either immediately after brining or after air-drying. I’ve found that brined turkeys tend to cook a bit more quickly, so cook as usual, but start checking the turkey’s temperature an hour before the end of your estimated cooking time.

Mashed Potatoes in the Slow Cooker
Serves: 8 to 10
Source: adapted from The Kitchn

Ingredients:
5 lbs Russet Potatoes
3 to 4 cloves Garlic, optional
1 t Celtic Sea Salt, plus more to taste
Freshly ground Tellicherry Black Pepper, to taste
3 to 3½ c Whole Milk, or a mixture of milk and cream
½ c unsalted Butter

Directions:
Peel and chop the potatoes: Lightly grease the slow cooker insert with butter or cooking spray. Peel the potatoes and chop into small pieces about 1 inch to a side. The smaller the potatoes, the faster they will cook, obviously. Transfer the potatoes to the slow cooker.
Add the seasonings: Smash the garlic cloves, if using, and drop on top of the potatoes. Stir in the salt and a generous quantity of black pepper.
Pour in 1½ cups milk: Pour in 1½ cups milk and stir the potatoes once.
Cook until tender: Cover the slow cooker and cook 4 to 5 hours on HIGH or until the potatoes are very tender and soft. Turn the heat to WARM.

Melt the butter: When the potatoes are done, melt the butter in a saucepan over low heat.

Warm the dairy: Stir 2 cups milk, or a mixture of milk and cream, into the melted butter and warm gently over low heat.

Mash the potatoes: If you used garlic but don’t want the potatoes super garlicky, remove the garlic cloves and discard. Use a spoon to scoop out and discard any browned bits on the sides of the pot. Use a potato masher or ricer to mash the potatoes right in the pot.

Slowly stir in the dairy: When the potatoes are as smooth as you like, slowly stir in the warmed dairy and butter. The potatoes will look soupy at first but the potatoes will quickly soak up the liquid. Add an additional ½ cup of milk or cream if you want them to be even creamier.

Taste and season: Taste and season with additional salt or pepper if desired.

Keep warm: To keep the potatoes warm, leave in the covered slow cooker on the WARM setting for up to 4 hours.

Salsa Ranchera

Salsa Ranchera Recipe from Mexico
(Cómo preparar una Salsa Ranchera auténtica en tu casa)
[huevos rancheros—”rancher’s-style” eggs]

Source: adapted from mexgrocer
Preparation: 10 Cook Time: 1 Servings: 6

Ingredients:
2 Roma Tomatoes, diced
½ white Onion, diced
2 cloves Garlic, diced
1 T Vegetable Oil
Serrano chile as desired
2 1/2 T Oregano
1 t Cumin
Juice of half a Lime
Celtic Sea Salt

Directions:
Submerge the tomatoes in boiling water for a few seconds. Peel them, dice them and put them in what will be your salsa bowl. Chop up the onion, chili, and garlic and mix with the tomato. Add the oil and the lime juice and sprinkle with oregano.

Huevos Ranchera

Huevos Rancheros
An Easy Mexican Recipe

Source: adapted from mylatinatable.com/best-huevos-rancheros/

Ingredients:
2 lg Eggs
2 Corn Tortillas
¼ Onion, chopped
BlackmRefried beans (homemade or store bought)
2 med Potatoes
Thick cut Ham, cut into cubes
Salsa Ranchero
Celtic Sea Salt, fresh ground Tellicherry Black Pepper to taste
Queso Fresco and Cilantro to garnish.

Directions:
Sauté the potatoes, onion, and ham in a small amount of olive oil and season with salt and pepper to taste. Set aside.
Lightly fry the tortillas, and pat dry. Put on a plate. Warm up the refried beans, and spread onto the tortillas.
Fry an egg to your preferred level of doneness, and put on top of the tortilla and beans. Top with salsa ranchero, queso fresco, and fresh cilantro. Serve with the potato, onion, and ham mix.

A Hollandaise Sauce Variation

13 Tuesday Sep 2016

Posted by Bob and Robin in Breakfast, Breakfast At The Captains Shack, Captain's Shack, Classic Herb Blends, Classic Sauces, Eggs, Garlic, Heirloom Tomatoes, Housemade Sauces, Idaho Dairy, Idaho Eggs, Idaho Vegetables, Interesting Information, Local Harvests, Local Markets, What's For Dinner?

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Aleppo pepper, hollandaise

Here is an interesting Hollandaise sauce – one of the Mother Sauces – that goes very well with Eggs Benedict, but with a twist. On the recipe as a note, is a description of Aleppo Pepper that is used in the recipe. A portion of that description, is printed below. This pepper can be found at Whole Foods and William Sonoma. Mildly spicy. Very fragrant. The recipe can be found in the Recipe File above and will be a permanent addition. For now though, here is a link – Roasted Garlic and Tomato Hollandaise. Try the recipe and let us know what you think.

Aleppo pepper (Arabic: حلبي فلفل / ALA-LC: fulful alab Ḥ ī) is a variety of Capsicum annuum used as a spice, particularly in Middle Eastern and Mediterranean cuisine. Also known as the Halaby pepper, it starts as pods, which ripen to a burgundy color, and then are semi-dried, de-seeded, then crushed or coarsely ground. The pepper flakes are known in Turkey as pul biber. The pepper is named after Aleppo, a long-inhabited city along the Silk Road in northern Syria, and is grown in Syria and Turkey.