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.

Slow Cooker Cooking

17 Sunday Jul 2016

Posted by Bob and Robin in Cooking Classes, Cooking Safety, Cooking Styles, Crockpot, Dinner in a Crockpot, Food Prep, Housemade Soup, Interesting Information, Kitchen Adventures, Local Farmers Markets, Local Harvests, Local Markets, Oven to Crockpot, What's For Dinner?

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Ah yes. The infamous Crock-Pot, or Slow Cooker. In an article in the Huffington Post, A Brief History Of The Crock Pot, The Original Slow Cooker, they state that “… People tend to use the terms “Crock Pot” and “slow cookers” interchangeably, but they are not, in fact, interchangeable. While all Crock Pots are slow cookers, not all slow cookers are Crock Pots…Don’t get too disappointed. Just because the Crock Pot is a brand doesn’t mean it doesn’t have an interesting back story. In fact, the Crock Pot’s story is rooted in Jewish mothers and beans. The device was inspired by a dish the inventor’s mother told him about. From a humble bowl of bean stew grew a kitchen ware empire. Here’s the story:…Irving Naxon applied for a patent for a food heating device in 1936. His device consisted of an insert, held up by a case that held a heating device, which facilitated even heating of food inside the insert. The device was also portable…By 1940, Naxon got his patent for the device he called the Naxon Beanery, and he says his Lithuanian mother, Tamara Kaslovski Nachumsohn, inspired him. Naxon’s mother had told him stories about a bean-based stew she used to make in her village bakery at home in Lithuania.
In the early 1970s, Naxon sold his design to Rival Manufacturing, who rebranded his Beanery and put it on the market as the Crock Pot. It was marketed toward working mothers who could put food in the pot before leaving for the office and come home to a cooked meal; the Crock Pot sold millions through the ‘70s. The Crock Pot “cooks all day while the cook’s away,” a 1976 advertisement said, the LA Times reports…
Today, slow cooking is as popular as ever, as 83 percent of families owned a slow cooker in 2011, according to Consumer Reports. The original Crock Pot design has changed little over the years, but now the insert is removable, a major improvement.”

But what about all the recipes I have collected over the years. How can I adapt them to the Slow Cooker? Good question. From About (dot) com we get some interesting information on this subject. Homecooking.

Reduce the amount of liquid used in most oven recipes when using the LOW setting, since the crockpot retains all moisture that usually evaporates when cooking in the oven. Add liquids for sauces about an hour before done. You will normally end up with more liquid at the end of cooking times, not less. A general rule is to reduce liquids by half, unless rice or pasta is in the dish.

• Spices may need to be adjusted. Whole herbs and spices are more flavorful in crockpot cooking while ground spices may have lose some flavor. Add ground spices during the last hour of cooking. Whole herbs and spices will probably need to be reduced by half.
• Crockpots may vary but generally, the LOW setting is about 200 degrees Fahrenheit and the HIGH setting is about 300 degrees. One hour on HIGH is approximately equal to 2 to 2 1/2 hours on LOW. Most crockpot recipes recommend cooking 8-10 hours on LOW. Some recipes recommend the HIGH setting based on the nature and texture of the food.
You will have to judge your recipe accordingly. For example, beef cuts will be better cooked on LOW for 8-10 hours to get a more tender texture, while chicken may be cooked on HIGH 2 1/2 to 3 hours.

Ingredients to Avoid
• Rice, noodles, macaroni, seafood, milk and Chinese vegetables do not hold up well when cooked 8-10 hours. Add these to sauces or liquid about 2 hours before serving when using LOW setting (or 1 hour before if set to HIGH). If you want to use milk in an 8-10 hour recipe, use evaporated milk.
• Frozen foods cooking at low temperatures can provide the ideal medium for harmful bacteria. If you use frozen “make-ahead” ingredients in your crockpot, defrost them first.

Prepping for the Crockpot
• Choose well-marbled meats and dark-meat poultry for best results. Chicken breasts and lean meats will dry out.
• Browning meats before cooking is a personal choice. It is not necessary, but it will reduce the fat content of some meats. Browned meats also benefit textually and visually.
• Sautéing vegetables (like onions, etc) is not necessary, (except for eggplant which should be parboiled or sautéed prior due to its strong flavor). Just add them to the pot with everything else. You may wish to reduce quantities of stronger vegetables since they will permeate the other foods in the crockpot with their full flavor.

How to Convert Recipes
You generally need twice as much liquid as product to cook these ingredients. Here are basic conversion times:
If conventional time is: 15 to 30 minutes, then cooking time on low should be 4 to 6 hours.
If conventional time is 35 to 45 minutes, cooking time on low should be 6 to 8 hours.
If conventional time is 50 minutes to 3 hours, cooking time on low should be 8 to 16 hours.
Cooking most raw meat and vegetable combinations at least 8 hours on LOW. This gives the vegetables time to soften, the meat time to tenderize and all the flavors to blend.

Of course, the new hotter cooking crockpots change the rules. If you have a crockpot that is less than five years old, you’ll probably need to reduce the cooking time.
In fact, some of the newer recipes I’ve seen in magazines cook the food for only 3-4 hours on low. That’s not really ‘slow cooking’, but it’s the reality of the crockpot manufacturing today. Check the food at four hours on low, using an instant read meat thermometer to see if the food is done.

For more information on using your favorite recipes in a crockpot, look at Cooking Times for Specific Foods. This article has more in-depth information on cooking times for more specific items, i.e., steak, beans, chicken, Swiss steak, brisket, meatloaf, ham and soup to name a few. Give them a try. Great for Gameday treats! Here is a Gameday recipe we use, Creole Slow Cooker Pork Chops, but there are many more ideas at Boise Foodie Guild Recipes. It should be fun. Here is a link for some oven to crockpot recipes. There are more. Lots more! Five Ingredient Crockpot Recipes crockpot recipes. All that being said, here is a good resource for finding the right crockpot for you: Picking the Slow Cooker That’s Right For You.

Time to Start Griling.

25 Wednesday May 2016

Posted by Bob and Robin in BBQ Pork, BBQ Rubs, Boise Adventures, Boise Food Adventures, Captain's Shack, Cooking Styles, Grilled Pork, Grillin' and Chillin', Grilling, Interesting Information, Pork, Recipes, What's For Dinner?

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3-2-1 grilling method, grilling, smoked pork ribs

I have been hearing a lot in the past several years about the 3-2-1 Method of grilling ribs. Here is the latest information that I could find. Not difficult at all and some of the pro grillers use this method. In his article, The Controversial 3-2-1 Method for Ribs, Steven Raichlen, Grilling Authority, http://www.barbecuebible.com, says that,
“Competition barbecuers sometimes call it the “Texas Crutch.” In a nutshell, you break cooking ribs into 3 time blocks:

3 hours of smoking unwrapped at 225º F, followed by
2 hours of cooking wrapped in foil (with a little liquid, such as apple cider), followed by
1 hour of cooking unwrapped at a higher temperature, with a generous basting of barbecue sauce

The process gives you meat so tender it virtually slides off the bone, with the multiple layers of flavor most of us associate with great barbecue. And within a predictable 6-hour time frame, too.

It’s relatively fail-proof, meaning that if you follow the directions, you are almost guaranteed you’ll avoid the dual pitfalls of ribs that are tough or dry. And if you serve ribs cooked by the 3-2-1 method, 95 percent of the people who taste them react with delight and will declare you a barbecue genius.” [http://www.huffingtonpost.com]

A couple of suggestions at this point may help. Some people use a spray to baste their ribs throughout the process. This is not really necessary, but it won’t hurt anything. If you use a mister, use apple cider in it. And the “white skin”, that membrane located on the “boneside” of the ribs. “It is nice to remove it but it’s not worth a lot of frustration so try to do the best you can and leave it at that. It’s hard to get a picture of this being removed but you simply lay the ribs with the boney side up. You will notice a thick plastic like skin covering the meat. Slip a knife or other sharp object under it and try to get enough pulled up so you can grab it. Grasp it with a paper towel for good grip and pull it clean off if you can. If it tears, no worries. Just make another go at it. You may have better luck with catfish skinning pliers.” [ Jeff Phillips, smoking-meat.com, Smoked 3-2-1 St. Louis Style Spare Ribs]

What about the “type” of ribs? Baby Back? St Louis style? From Major League Grilling, “Furthermore, loin backs ribs or St. Louis style ribs benefit most from the 3-2-1 method. Otherwise, cook times will have to be modified if cooking with baby back ribs or spare ribs. Also, do not use this technique on country ribs or beef ribs, it doesn’t work as well because the country ribs are too lean and the cook times along with the flavor profile is all wrong for beef.” They also give a little better instruction and definition of the 3-2-1 Method. “What is 3-2-1? This method is a way to smoke ribs from start to finish. 3-2-1 represents the amount of hours the rack of ribs cook at each stage. In other words, the

[unwrapped] ribs smoke for 3 hours [225º F]
wrap for 2 hours and
cooks without smoke for the last hour, [on a hot grill].

Total, the ribs will spend 6 hours on the cooker.”

What is our preference? Robin and I like/prefer the St Louis style ribs. They seem to be a little more meatier and flavorful. And we only use pork ribs. No beef ribs. That is a personal thing and has nothing whatsoever to do with the quality of the ribs. We just like the pork ribs better.

And lastly, the rub! Major-League Grilling haas this to say about rubs. “Once in a while, I make my own rubs, but my homemade rubs are not quite as good as the rubs on the market. For this reason, I find so many great BBQ rubs at the store that it’s hard for me to stick with one. Although, the one constant is Plowboys Yardbird rub, for several reasons this is my favorite. Many times I have used the Yardbird rub and combine it with another rub with excellent results. But just for the record, I got 1st place using Plowboys alone. Listed below are more of my favorites:

Blues Hog
Dizzy Pig Pineapple
Penzey’s BBQ 3000
Penzey’s Galena Street
Smokin’ Guns Hot
McCormick’s Grillmates Sweet & Smoky

Notice that each one of these rubs have a high concentration of sugar in them. In particular, brown sugar is the main ingredient in many pork based rubs. It is because brown sugar compliments pork extremely well while at the same time, the low temperatures of the smoker or grill caramelizes the sugar and gives it an eye pleasing look and a delectable aroma.”

So. Take your pick of rubs. Choose the rib style you like and get grilling. It’s that time of year! Cheers!

Thank You “Travel and Leisure Magazine”!

16 Monday May 2016

Posted by Bob and Robin in 5-Stars, Boise Restaurants, Buy Idaho, Dinner Reviews with Robin, Idaho Chefs, Idaho's Bounty, Interesting Information, Juniper, Local Markets, Photos By: Bob Young, Published, What's For Dinner?

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farm-to-table, Travel and Leisure

Wow! Travel and Leisure Magazine has us listed in an article in their latest issue! Here is a link to The Article. This article also makes for a good reference when you are traveling. Scroll through the information to see the different states and the superb restaurants.

The Best Farm-to-Table Restaurant in Every State

Idaho: Juniper
A perfect day in Boise isn’t complete without a bike ride on the Ridge to Rivers Trail System, a turn through the Boise Art Museum, and a meal at newcomer Juniper, which has quickly become a favorite for locals like Boise Food Guild blogger Bob Young. Chef Aaron puts Idaho on a pedestal, working closely with local farmers, growers, winemakers, and brewers throughout the Gem State, but it’s the restaurant’s funky personality that continues to dazzle diners. As a locally spirited gastropub, speakeasy, live music hall, and gin joint, Juniper is like one great love story about Idaho that never gets tired of being told. Pop in on any Wednesday to Saturday to try the $48 five-course dinner at the Chef’s Table.

Shrimp Scampi Pizza and Wildflour Bakery

23 Tuesday Feb 2016

Posted by Bob and Robin in 4-Stars, Apple, Bistro, Bistro - Wildflour Bakery, Boise Adventures, Boise Restaurants, Coffee, Cookies, Idaho's Bounty, Interesting Information, Local Markets, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes - Dinner, Recipes - Seafood, Seafood, What's For Dinner?

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Pizza, shrimp pizza, Wildflour Bakery

Shrimp! Plenty of shrimp! 2 pounds of 25 count on a 12″ pizza! No tomato or Alfredo. Just shrimp and mozzarella! Make your own crust or use, as we did, a Boboli crust. In less than an hour, you are eating some really good pizza. That is, if you like shrimp! And then for a further treat, shred some iceberg lettuce and add pineapple chunks, with juice, and shredded fresh basil leaves and you have a wonderful salad to add to your dinner. Here is the recipe., Enjoy!

Shrimp Scampi Pizza

Source: adapted from Sal Yonta’s Shrimp Scampi Pizza
Total Time: 50 min Prep: 35 min Cook: 15 min Yield: 10 slices Level: Easy

Ingredients:
20 oz Pizza Dough or 1 Boboli Thin Crust pizza shell
2 1/4 lbs Shrimp, peeled and deveined. 1/2 lbs reserved whole
1 t Old Bay Seasoning, or to taste
3 T Extra-Virgin Olive Oil
3 T minced Garlic (about 8 cloves)
6 oz Button Mushrooms, quartered
1/2 c dry White Wine
1 stick unsalted Butter, at room temperature
1/4 c Italian Seasoned Bread Crumbs
Kosher salt and freshly ground black pepper
1 lbs shredded Mozzarella Cheese

Directions:
1. Preheat the oven to 500 degrees F.
2. Stretch the pizza dough to make a 16-inch pizza. Place on a pizza screen and set aside. Or use a 12″ Boboli crust.
3. In a food processor, add the shrimp, along with the Old By Seasoning, and coarsely chop. In a medium skillet over high heat, heat the olive oil until very hot. Add the shrimp and garlic, sauté for 4 minutes, until shrimp turns lightly pink. Add the mushrooms.
4. Add the wine and stir. Reduce by 1/2. Add the butter and heat until melted. Then add in the breadcrumbs. Remove from the heat and season the shrimp with salt and pepper.
5. Spread half of the mozzarella over the pizza crust, then spoon the shrimp mixture over the cheese. Top with the remaining cheese. Top with 1/2 pound of whole shrimp. Bake until golden brown, 5 to 8 minutes. Let cool a few minutes before cutting.

Shrimp in skillet getting cooked

Cheese on pizza dough waiting for the shrimp

Shrimp being placed on the dough

Shrimp on pizza and assembled. Ready for the oven.

Pizza is hot! Let cool before cutting.

Shrimp Pizza and Green Salad with Pineapple and Basil Dressing

After all this delicious shrimp pizza, how about some goodies from Wildflour Bakery? They have only been open a very short time – maybe 2 months – but their products deserve the 4-Stars. We will probably return. It’s close to us!

Westside of 42nd Street

Interior. There are places to sit and have a cup or two of coffee and some wonderful douighnuts.

Interior. There are places to sit and have a cup or two of coffee and some wonderful doughnuts.

Thumbprint Cookie, Jelly Rolls and a wonderful Apple Doughnut.

Egg Souffle and Pastry Rolls

16 Tuesday Jun 2015

Posted by Bob and Robin in Bacon, Breakfast With Robin, Captain's Shack, Egg Souffle, Eggs, Eggs Baked, Food Photos, Greens, Ham, Idaho Greens, Interesting Information, Onion, Photos By: Bob Young, Phyllo Dough, Puff Pastry, Souffle, Special Information, Spinach, Vegetables, What's For Dinner?, Whats For Breakfast?

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filo dough, phyllo dough, puff pastry, souffle

Here was a different, and challenging breakfast. First, make Cinnamon Rolls from puff pastry – I only had phyllo dough. Second, make some Egg Souffles in cupcake pans. Individual souffles. Really good.
So I asked Robin what the difference is between phyllo (filo) dough and puff pastry – they are two different doughs and the results will probably be different from what you are expecting. In searching out the more definitive answer, and most answers are the same, I found this from thekitchn.com,

Phyllo Dough
Phyllo (also spelled filo), which means “leaf” in Greek, is tissue-thin sheets of dough that have very little fat. Many popular Greek dishes, such as baklava and spanakopita, are made with phyllo dough. Phyllo dough can also make great edible serving cups for appetizers or desserts … The main thing to know about working with phyllo dough is to keep it from drying out. Keep the sheets covered with plastic wrap or a damp towel while you’re working, and don’t be discouraged if a sheet rips — just patch it back together and move on, it’ll bake up just fine! Don’t refreeze phyllo, as it will get brittle.
Puff Pastry
Puff pastry, called pâte feuilletée in French, is a type of laminated dough, which means chilled fat, usually butter, has been folded multiple times into the dough to create many alternating layers of butter and dough. When made and baked properly, it puffs up into lots of very flaky, airy layers … When working with puff pastry, you want to work quickly while it’s still cold and you want to handle it as little as possible to keep the layers from getting squished down together and producing a dense final result. Use sharp knives to cut straight down without sawing back and forth too if you need to cut or trim the dough.
Puff pastry can be used in both sweet and savory applications — use it for tarts, croissants, pastry pockets, or shaped into little appetizer cups. It’s definitely denser but sturdier than baked phyllo dough.
Can Puff Pastry and Phyllo Dough Be Used Interchangeably?
Due to the big differences in thickness, their ingredients, and how they’re made, you should not substitute phyllo dough for puff pastry or vice versa. They are very different pastries with differing textures, and recipes will turn out best if you use the correct one.

Here is our breakfast. Enjoy! We did.

Egg Souffles

Coming our of the oven. Baked at 375 degrees F for 20 minutes.

Egg Souffle
Cinnamon Raisin Pastries

The pastries call for puff pastry, not phyllo. These flaked way too much and did not raise to fill the cupcake molds. I will make again and use puff pastry. The souffles were made in the same size cupcake pan. Look at the difference in sizes.

Lamb Shank Tagine

15 Monday Jun 2015

Posted by Bob and Robin in Apricots, Captain's Shack, Cast Iron, Classic Cuisines, Classic Herb Blends, Couscous, Dinner For Robin, Dinner With Robin, Ethnic Foods, Food Photos, Food Prep, Food Trivia, Fruit, Garlic, Garlic Scapes, Herbs and Spices, Idaho Greens, Idaho Lamb, Idaho Wine, Interesting Information, Koenig Vineyards, Local Farmers Markets, Local Harvests, Local Markets, Mediterrean Foods, Photos, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes -Tagine, Slow Cooking, Special Information, Spices of Morocco, Tagine Cooking, Tagine of Lamb, Tajine, Tomatoes, Traditional Food, Vegetables, What's For Dinner?, Wines - Idaho

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apricots, garlic scapes, lamb tagine, Mediterrean food, North African food, tagine

Tagine cooking using a cooking utensil like pictured here, is a very Mediterrean or a North African style of cooking. Low heat and long time. More information on tagines and tagine can be found on this blog by Clicking Here. According to Wikipedia,

A tajine or tagine (Arabic: طاجين‎ tajin from the Arabic: طاج‎) is a historically North African dish that is named after the earthenware pot in which it is cooked. A similar dish known as tavvas is found in Cypriot cuisine. The traditional method of cooking with a tajine is to place it over coals. Use of the tajine can be compared to stewing … The traditional tajine pot is made of pottery, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. Tajines can also be cooked in a conventional oven or on a stove top.
Tajine is traditionally cooked over hot charcoal leaving an adequate space between the coals and the tajine pot to avoid having the temperature rise too fast. Large bricks of charcoal are purchased specifically for their ability to stay hot for hours. Smaller pieces of charcoal are reserved for cooking brochettes (barbecue) and other grilled meats.
Other methods are to use a tajine in a slow oven or on a gas or electric stove top, on lowest heat necessary to keep the stew simmering gently. A diffuser – a circular piece of aluminium placed between the tajine and burner – is used to evenly distribute the stove’s heat. European manufacturers have created tajines with heavy cast-iron bottoms that can be heated on a cooking stove to a high temperature. This permits the browning of meat and vegetables before cooking. Tajine cooking may be replicated by using a slow cooker or similar item; but the result will be slightly different. Many ceramic tajines are decorative items as well as functional cooking vessels. Some tajines, however, are intended only to be used as decorative serving dishes … Moroccan tajine dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chili are used in vegetable tajine. The sweet and sour combination is common in tajine dishes like lamb with dates and spices. Tajines are generally served with bread. Because the domed or cone-shaped lid of the tajine pot traps steam and returns the condensed liquid to the pot, a minimal amount of water is needed to cook meats and vegetables. This method of cooking is practical in areas where water supplies are limited or where public water is not yet available.

Here is the process of making our Lamb Shank Tagine. Enjoy!

The lamb shanks are seared in olive oil and Mediterranean spices, which can be found in most grocery stores or in speciality stores.

The lamb shanks are seared in olive oil and Mediterranean spices in a large cast iron pot over medium heat. The Mediterrean spices can be found in most grocery stores or in speciality stores. Preheat the oven to 200 degrees F.

One thinly sliced onion, diced garlic and chopped garlic scapes are cooked until tender. More Mediterrean spice and sea salt and fresh pepper can be added.

Remove the shanks from the cast iron pot and put aside. Do not remove the lamb liquid. Lower the heat so vegetables do not burn or scorch. Add one thinly sliced onion, diced garlic and chopped garlic scapes and cook in the olive oil in the cast iron pot until tender. More Mediterrean spice and sea salt and fresh pepper can be added.

Chickpeas, drained, and chopped dried apricots are added and mixed. Add about 4 Bay Leaves.

Chopped tomato is added to the pot. Let cook until warmed through. Taste and adjust spices and seasonings as necessary.

Add the vegetable mixture to the tagine. Taste and adjust as necessary. Place the lamb shanks into the vegetables. After 1 hour, it should look like this.

Add the vegetable mixture to the tagine. Place the lamb shanks into the vegetables. After 1 hour, it should look like this.

After 2 hours, the shanks should look like this.

3 hours and the shanks are looking good. The lamb should be tender and tend to pull easily from the bone..

Tagine Lamb Shank
Couscous
with
Tagine Vegetables
2012 Koenig Vineyards Devil’s Bedstead Zinfandel
(an Idaho wine!!!)

Detoxing From Sugar

23 Saturday May 2015

Posted by Bob and Robin in Interesting Information, Photos By: Bob Young, Recipe By: Robin Young, Report By Robin, What's For Dinner?

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detox, sugar, sugar detox

Since Robin does a lot of blog work “behind the scenes”, like researching topics, “White-Out Editor” and topic stimulation, it is time – past time – that she has her own By-Line Photo! Ta-Da! Here it is. Whenever you see this photo, you will know that she has done 99.99% of the research for this article. She makes a very good and refreshing drink from 2 cups Blackberries and 12 Fresh Sage leaves in 1 gallon of water. We use a Sun Tea maker. Muddle the blackberries a little to release the flavor and color. Leave the sage leaves whole and on stems.

“Trying to detox from sugar?
Here are 9 surprising facts you need to know, if you’re trying to do just that!

1.) Sugar is addictive
Research shows that sugar and sweetness can induce rewards and cravings that are comparable in strength to those from addictive drugs. Yikes!
While this may sound super-duper scary, it’s important to know so you:
A) Have a sense of why it’s so important to ditch the white stuff;
B) You have an inkling that your sugar detox will be a process (but no fear, you’ll most certainly get through it).

2.) There are 4 grams of sugar in a teaspoon of sugar
When you’re looking at a food label, check out the grams of sugar on the label. For example, if it says there are 22 grams of sugar per serving, that means there are 5.5 teaspoons of sugar per serving. You most certainly want to read labels of the biggest sugar-sucking culprits: cereals, granola, condiments, bread, snack items … basically, anything packaged. Your best bet is to always go with real fresh whole foods (think fruits, veggies, whole grains, beans/legumes, poultry, and meat).

3.) Fruit, veggies, and dairy naturally have sugar
Fruits and veggies naturally have some sugar in them, and veggies have even less naturally occurring sugars than fruit. When you’re trying to detox from sugar, it’s important to fill up on a ton of vegetables. Their fiber and water content (plus good-for-you antioxidants) will fill you up, without filling you out. A simple motto to keep in mind for every meal/snack is “produce and protein are musts.” The protein food (tempeh, seafood, fish, poultry, beans/lentils, eggs, nuts/seeds) will keep you satisfied and help your blood sugar stay stabilized, especially when paired with fiber-filled fruits and/or veggies.
As far as dairy goes, if it works for you, keep it plain. Dairy naturally has sugar in it from the milk-sugar lactose. But, once you start getting into flavored yogurts, you’ll start seeing way more sugar than normal, so read the ingredients and keep your dairy simple, plain, and natural.

4.) The serving size can add up
You want to check out how many servings are in a container. For example, in an energy drink we were looking at the other day, the nutrition facts label said there was 25 grams of sugar per serving. But, when looking at the number of servings in a can … there were two. That means, in total, there were 50 (whopping) grams of sugar per can – ew! 50 grams of sugar translates to 12.5 teaspoons of sugar in the whole can.
The World Health Organization recommends adults and children take in no more than 6 teaspoons of added sugar per day.

5.) Diet sweeteners do nothing for your diet
Don’t let marketing fool you! Check the ingredients for diet sweeteners: saccharin (Sweet N’ Low), aspartame (Equal), sucralose (Splenda), rebiana (Stevia). Although these guys are called “diet” sweeteners, they really do nothing for your waistline. In fact, studies show the opposite affect, associating them with metabolic syndrome, weight gain, and diabetes.

6.) Healthy fats are indeed good
The 80’s craze of low-fat and non-fat is so d.o.n.e. A serving of good fats from foods like, nuts and seeds, avocado, extra virgin olive oil, and omega-3 fatty fish at meals will help keep you satiated and your blood sugar steady, helping you detox from sugar.

7.) Stress management and sleep are super important
Stress and overwhelm can lead to sugar binges and the simple habit of eating for comfort. Dig deep to the root of your stress and see how you can alleviate the root (not just the symptom). For example, are you stressed due to email overload? Set clear boundaries and stop sending meaningless emails (don’t just try to work more to put a band-aid on the problem).
If you eat for comfort, make a list of all the other things that bring you joy and/or relieve stress and pull out your list as needed, so you have an immediate go-to when you can’t think super clear amidst stress.
Lastly, sleep is so important for weight management and cravings, so slowly start going to sleep earlier until you’ve found your perfect number of hours.

8.) Give your body time to adjust
When you’re first starting to cut out sugars, know it can take two to three weeks for your body to adjust, but once you break that point, trust us, there will be no going back! Your body will start to crave only fresh, whole real ingredients. If you need some help, check out this 10 Days of Real Food Pledge as well as Skinny Taste for awesome (natural) recipes.

9.) Liquid sugar is the worst
Sodas, sugary smoothies, disguised as health food, and caffeinated sugar bombs hit your blood sugar and body hard. Cut them out cold turkey ASAP. Hint water and hint fizz can (seriously) help to provide tasty water with no sugar or diet sweeteners – and absolutely nothing fake!”