Braised Red Snapper in White Wine Reduction Sauce

12 Sunday Jul 2015

Posted by Bob and Robin in Boise Farmers Market, Braising, Buy Idaho, Captain's Shack, Classic Sauces, Dinner At The Captains Shack, Dinner For Robin, Dinner With Robin, Food Photos, Herbs and Spices, Housemade Aioli Mayo, Idaho Wine, Idaho's Bounty, Local Farmers Markets, Main Dish, Olive Oil, Photos, Photos By: Bob Young, Pinot Grigio, Pinot Gris, Recipe by: Robin and Bob Young, Recipe Writing, Recipes, Recipes - Sauces, Recipes - Seafood, Red Snapper, Salads, Seafood, Shaved Celery, Shaved Fennel, Snake River AVA, Vegetables, What's For Dinner?, Wine and Food, Wines - Idaho

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Celery Salad, Housemade Aioli Mayo, red snapper, Tuscan wine, White Wine

Braised Red Snapper in White Wine Reduction Sauce – Just a super meal! It takes a little time, but well worth the effort. The actual inspiration came from a Cooking Channel program, Extra Virgin, which has Tuscan roots. They used tomatoes and a red Tuscan wine; I did not. Here is how we made this luscious dinner.

Shaved Fennel and Celery Salad: Cut the root end and the top off of a fennel bulb. Wash and clean. Carefully using a mandolin, shave the bulb quite thin; paper thin. Repeat the process with 2 – 3 stalks of celery, depending on the size of the stalks. You want to end up with about 3/4 fennel and 1/4 celery. Combine about 1/2 cup extra virgin olive oil with the juice of 1/2 a large lemon. Salt and fresh pepper to taste. 1/4 teaspoon of Agave. Whip together until emulsified. Pour over the fennel and celery mix.

Braised Red Snapper
in a
White Wine Reduction Sauce

Braised White and Green Asparagus
with
aioli mayonnaise sauce

Shaved Fennel and Celery Salad

2009 Cold Springs Winery Riesling

Braised White and Green Asparagus: Remove the woody ends of the asparagus. In about 1 Tablespoon of garlic infused olive oil, braise the asparagus until lightly browned. Place on platter and add 1 T of the Aioli Mayonnaise (recipe link).

Braised Red Snapper: Purchase the freshest you can find – we use Reel Foods Fish Market in Boise. You will need about 2, 6oz pieces. In a bowl, make an egg wash. Dip each piece of fish in the egg wash and dust lightly with plain fresh bread crumbs. In a non-stick skillet over medium heat, add 2 T olive oil. Gently place the fish in the fry pan and braise for about 5 minutes on each side. They will be a light brown. Do not over cook and do not disturb the cooking process by turning the fish. When the fish is cooked, remove to a platter. Reduce the heat and add 3 cloves of chopped garlic and 1/4 cup chopped red onion. Saute until lightly brown. Do not burn the garlic. Add 1 cup of a good white wine and reduce slightly – a red wine might be to “big” for the lightness of the red snapper. Add 2 T of heavy cream and 1 T butter. Stir constantly as the sauce reduces to about 1/3. Spoon over the fish on the platter. Serve the dinner with a good white wine, riesling or a pinot grigio. Enjoy!

Boise Farmers Market is Busy!

11 Saturday Jul 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Boise Farmers Market, Bread, Buy Idaho, Comfort Food, Heirloom Carrots, Idaho Pork, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Organic Foods, Photos, Photos By: Bob Young, Pork, Potatoes, Sourdough Bread, True Roots Produce, What's For Dinner?

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Boise Farmers Market, bone in pork chops, Homestead Natural Foods, indian creek winery, pork

Maybe some beets? If not, fresh tomatoes are available. It is really great to see such activity at the Boise Farmers Market. Full of busy, busy people all looking at the wonderful farm fresh products available to the shopper. Fruits are in … leafy greens seem to be on the decline, except, of course, for kale. But, buy some great beets or turnips and you can prepare the tops as greens. Carrot tops? Make a soup from them. So one does have options. Did you say corn? Yup! It is here and from Emmett. Enjoy these photos of the Market this morning. And as a note, the photo in the header I took this morning. Love the colors! It was great to see Indian Creek Winery in a booth this morning. Good to see you Mike McClure, winemaker.

A busy market just before none o'clock this morning.

A busy market just before nine o’clock this morning.

Even as unseasonably hot as it has been, the heirloom carrots are great!

Same photo as in the header, but delightful colors and products. Love those blue potatoes. Now all we need are some orange colored spuds!

Buy some awesome bread from the Acme Bake Shop! Super good Old World Rye and Sourdough.

No! These are not rib-eye steaks! These are Homestead Farms Pork Chops!!! Oh yum!

Breakfast and Lunch Photos

03 Friday Jul 2015

Posted by Bob and Robin in Basil, Blueberries, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Comfort Food, Dinner At The Captains Shack, Eggs, Eggs Poached, Food Trivia, Greens, Ham, Herbs, Holiday Menu, Idaho Greens, Idaho's Bounty, Local Farmers Markets, Local Markets, Main Dish, Meadowlark Farms, Photo Skills, Photos, Photos By: Bob Young, Purple Sage Farms, Salads, Seafood, Special Information, Strawberries, Tuna, Vegetables, What's For Dinner?, Whats For Breakfast?, White Grapes

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blueberries, fresh strawberries, green grapes, salad

Every so often, I really have to check the camera settings for these photos. I have had several people what technique do I use to get these photos. And too, I have to check my steadiness holding the camera. Here are two meal wee made and photographed. Fun to explore and fun to eat. Both were good. Enjoy!

Poached Meadowlark Farms Eggs with Basil Black Forest Ham, Toasted English Muffin Patriotic Fruit Mix

Poached Meadowlark Farms Eggs
with
basil and black forest ham
Toasted English Muffin
Patriotic Fruit Mix

Nikon D5000, 18-55mm lens at 24mm, 1/10 sec, f/4. Ambient light and handheld.

Tuna Salad Fresh Greens Local Yellow Tomatoes

Tuna Salad
on
fresh local greens and local yellow tomatoes

Nikon D5000. 18-55mm lens, 1/2.5 sec, f/4. Ambient light and handheld.

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!!!)

It’s Summer – Time For Grilling Pork!

13 Saturday Jun 2015

Posted by Bob and Robin in BBQ Pork, Buy Idaho, Ethnic Foods, Grilled Pork, Grillin' and Chillin', Grilling, Guanciale, Idaho Pork, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Party Time, Pork, Special Information, What's For Dinner?

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cuts of pork, guanciale, jowl, pork, pork cheeks

Nothing better than a good, bone-in grilled pork chop! Or pork loin! Or pork shoulder! Or pork ribs! Or pork tenderloin! Ever grill hog jowl or pork cheeks? Do you really know and understand the cuts of pork, where they come from on the hog and what they are used for? Here is a great link for Pork Cuts Glossary, some really great information from The Nibble. Here is a start in understanding hog jowl or pig cheeks from Wikipedia.

Pork jowl (alternately called jowl bacon or, especially in the Southern United States, hog jowl) is cured and smoked cheeks of pork. Hog jowl is a staple of soul food, but is also used outside the United States; the Italian variant is called guanciale … Jowl bacon can be fried and eaten as a main course, similar to streaky bacon, such as in a traditional full English breakfast. Often, it is used as a seasoning for beans, black-eyed peas or with cooked with leafy green vegetables such as collard greens or turnip greens in a traditional Southeastern meal. A Southern US tradition of eating black-eyed peas and greens with either pork jowls or fatback on New Year’s Day to ensure prosperity throughout the new year goes back hundreds of years. Jowl meat may also be chopped and used as a garnish, similar to bacon bits, or served in sandwich form. Pork jowl can be used as a binding ingredient in pork liver sausages such as liverwurst and braunschweiger [and scrapple]. Because pork jowl is cured, like many other cuts of pork, it has been a traditional wintertime food as it is able to be stored for long periods of time without refrigeration.

I have heard of guanciale, but what is it?

Guanciale (Italian pronunciation: [ɡwanˈtʃaːle]) is an Italian cured meat or salami product prepared from pork jowl or cheeks. Its name is derived from guancia, Italian for cheek. Guanciale is similar to the jowl bacon of the United States … Pork cheek is rubbed with salt, sugar, and spices (typically ground black pepper or red pepper and thyme or fennel and sometimes garlic) and cured for three weeks or until it loses approximately 30% of its original weight. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away giving great depth of flavor to the dishes and sauces it is used in … Guanciale may be cut and eaten directly in small portions, but is often used as a pasta ingredient. It is used in dishes like spaghetti alla carbonara and sauces like sugo all’amatriciana … It is a specialty of central Italy, particularly Umbria and Lazio. Pancetta, a cured Italian bacon which is normally not smoked, is sometimes used as a substitute when guanciale is not available.

Pork jowl is also called Pork Chaps; Bajoues (French); Guanciale (Italian); Bochechas de porco (Portuguese). Interesting. If you would like to see a chart of the cuts of pork, check this link from Culinary Arts Cuts of Pork. Enjoy the info and have a great grilling season or smoking season. A great source for pork and other fresh meats in the Boise area is Homestead Natural Foods (they are also at the Boise Farmers Market in Boise at 10th and Grove each Saturaday). Thanks Ed, for the discussion on pork products this morning. It’s always great to chat with you. Cheers!

Copper River Salmon is Here!

08 Monday Jun 2015

Posted by Bob and Robin in Basque Bread, Basque Foods, Beet Greens, Captain's Shack, Comfort Food, Dinner For Robin, Dinner With Robin, Idaho Greens, Idaho's Bounty, Local Farmers Markets, Local Harvests, Photos By: Bob Young, Red Chard, Salmon, Seafood, Spinach, Spring Greens, What's For Dinner?

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copper river, copper river salmon, wild salmon season

Here comes the salmon! Copper River salmon notes the start of the wild salmon season. “Barb Knivila – Copper River signals the start of the fresh wild salmon season. Keep your eyes peeled for wild king and wild sockeye out of Bristol Bay and other west coast fisheries!” Copper River salmon is just such a succulent type of salmon. Sweet. Not at all “fishy”. Very red meat. Great for steaming …. especially packet steaming. Add a little lime, lemon, French tarragon, sea salt and fresh Tellicherry pepper and you’ve got an awesome dinner. Better yet, let the fish marinate in this citrus over night in the refrigerator. Then add a little riesling wine for the fish to steam in. Yummers!

The packet emerges from the oven. It smelled so very good! Let it cool slightly before serving.

Copper River salmon plated with Steamed Beet, Spinach and Red Chard Greens. Add some toasted Basque bread and you’ve got a Heavenly dinner.

Boise Farmers Market Expands Program

23 Saturday May 2015

Posted by Bob and Robin in Boise Adventures, Boise Farmers Market, Buy Idaho, Comfort Food, Food, Food Carts or Trucks, Green Beans, Green Peas, Greens, Healthy Eating, Heirloom Carrots, Heirloom Squash, Heirloom Tomatoes, Herbs and Spices, Idaho Greens, Idaho's Bounty, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Next Generation produce, Onion, Peaceful Belly Farms, Photos, Photos By: Bob Young, Purple Sage Farms, Special Events, Special Information, Spinach, Spring Greens, Spring Plants, Spring Vegies, Traditional Food, True Roots Produce, Watercress, What's For Dinner?

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Boise Farmers Market, Mobile Market, Next Generation produce, Purple Sage Farms, spring vegetables, True Roots produce

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!”

The schedule of where the produce trailer will be.

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 info@boisefarmersmarket.com.” You can also check the website at The Boise Farmers Market.

The Mobile Market

Map of the service and schedule for the Mobile Market.

Boise Parks and Recreation are helping with this project. Thank-You Boise Parks and Rec!

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.

True Roots produce.

Purple Sage Farms

Maybe some live plants? If not, fresh tomatoes should be available in season.

Another Good Römertopf Chicken

22 Friday May 2015

Posted by Bob and Robin in Alley Gardens, Arugula, Boise Farmers Market, Capers, Captain's Shack, Carrots, Chicken, Classic Cuisines, Dill, Dinner At The Captains Shack, Dinner For Robin, Garlic, Green Salad, Healthy Eating, Heirloom Carrots, Herbs, Herbs and Spices, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Morels, Onion, Party Time, Peaceful Belly Farms, Photos By: Bob Young, Pinot Grigio, Pinot Gris, Potatoes, Römertopf, Römertopf Cooking, Recipe by: Robin and Bob Young, Recipes, Rice Family Farms, Roasted Vegetables, Salad, Salt, Things To Do, Traditional Food, Vegetables, What's For Dinner?

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Römertopf, Römertopf cooking

Yes indeed, another good Römertopf Roasted Chicken. Love using this style of cooking – Römertopf or Tagine; slow, steamed in it’s own liquid. I like to place chopped carrots, onion and potato on the bottom of the Römertopf to keep the chicken off of the bottom of the cooking pot and keep it from burning. Make a gravy from the liquid and use the roasted vegetables as a side. I cooked this one covered at 375 degrees F for about 1 1/2 hours, plus 1/2 hour uncovered at 400 degrees F.
And we do like to keep the ingredients as local as possible: Potatoes from Rupert, Onions from Nyssa, Carrots from Boise, Herbs from our herb garden. Look at what we did and enjoy. We did! Serve with a good Pinot Gris or Pinot Grigio. Left Click the photos to see them enlarged.

One of our herb gardens. All four are about this size. The front space between the sidewalk and the street is chock full of herbs – No Grass or otherwise known as a No Mow Lawn.

The 6# chicken is resting after cooking. Stuffed with garlic - a whole bulb cut in half - onion quartered, thyme, rosemary, sage, sea salt and Tellicherry pepper.

The 6# Römertopf Chicken is resting after cooking. Stuffed with garlic – a whole bulb cut in half – onion quartered, thyme, rosemary, sage, Morel mushrooms, sea salt and Tellicherry pepper. The skin is rubbed with unsalted butter, sea salt and Tellicherry pepper. Thyme and sage leaves are scattered on the skin.

Römertopf Chicken Roasted Potatoes, Onion and Carrot Drippings Gravy Green Arugula and Black Leaf Lettuce with capers, radish sticks Olive Oil, Lime Zest and Juice and Honey Dressing

Romertopf Chicken
Roasted Potatoes, Onion and Carrot
Drippings Gravy
Green Arugula and Red Leaf Lettuce Salad
with
capers and radish sticks
Olive Oil, Lime Zest, Lime Juice and Honey Dressing

Breakfast – Fresh Morel Mushroom Omelet

17 Sunday May 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Bacon, Blueberries, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Captain's Shack, Eggs, Fruit, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Meadowlark Farms, Morels, Omelet, Photos By: Bob Young, Sourdough Bread, Strawberries, Whats For Breakfast?

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garlic, garlic infused olive oil, morel mushrooms, morel omelet, omelet, wild mushrooms

Yup! ‘Tis the season and it looks like it is going to be a good one! East facing slope in a burn out area. These wild mushrooms are so delicious. Woody and earthy. Great just sauteed in garlic, in salads, in stuffing or sauteed in butter and garlic infused olive oil and made into an omelet. Pictured here are some fresh picked morels – from the Boise Farmers Market yesterday – getting ready to be “omeletized”. The eggs are from Meadowlark Farms in Nampa and the toast is from Acme Bake Shop and their sourdough. Bacon is from Twin Falls, Idaho. Cheers!

Fresh Morel Mushroom Omelet
Strawberry and Blueberry Fruit Mix
Toasted Acme Bake Shop Sourdough
Twin Falls Bacon

Let’s Make Some Pasta!

17 Sunday May 2015

Posted by Bob and Robin in Arugula, Bacon, Basil, Boise Farmers Market, Captain's Shack, Cheese, Classic Cuisines, Dinner For Robin, Dinner With Robin, Eggs, Ethnic Foods, Heirloom Tomatoes, Herbs and Spices, Housemade Pasta, Idaho Greens, Italian Food, Kitchen Adventures, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Olive Oil, Pasta, Peaceful Belly Farms, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipe Writing, Recipes, Recipes - Pasta, Tomatoes, What's For Dinner?, Wine and Food, Wines - Idaho

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Kitchen Adventures, pasta, pasta machine, spaghetti

Fresh pasta! So very good and cooks so fast. If you make your own pasta – and we’ll show you how in this article – just think of the variations you can make and the ingredient control you have. For instance, we use only local, farm raised and free range eggs from Meadowlark Farms (they are at the Saturday Boise Farmers Market at 10th and Grove.) Even your flour source can be local.
The recipe we use is an adaptation of Chef Anne Burrell’s. We use garlic infused olive oil and semolina. Both of which are not in her recipe. Here is the recipe for Pasta that we have adapted. There are several pasta makers on the market. Some relatively inexpensive and others somewhat more expensive. We have and have used a manual one like at this link – and pictured here – from Walmart, which we still have. About $30.00. Some people have this “thing” about Walmart. No problem. You can get a good one from Bed, Bath and Beyond that is still a manual one and works very well. These sell for about $35. This one is a slightly different construction and design, but you will end up with the same product when you are finished. You can also get one direct from Italy for around $500.00 and others that are commercial grade for around $1900.00. But why when the home Chef can get a good quality product for much less, unless you are into brand recognition.The one we use nowadays is an attachment to our KitchenAid, as pictured here and I love working with it. With this package you get a set of three presses: a flat one for lasagna or the beginning press for spaghetti or fettuccini; a spaghetti die and a fettuccini die. About $150.00. So your choices are wide and varied. Get the one that suits your needs. Now on to making the pasta. Enjoy! I have placed a link to the Pasta Recipe above. Print out a copy and follow along.

Basically four ingredients: Flour or semolina as pictured here and eggs with oil and water. You will need a clean and fairly large working area.

Basically four ingredients: Flour or semolina as pictured here and eggs with oil, salt and water. You will need a clean and fairly large working area. I like to pre-mix the eggs, water, oil and salt in a bowl. Then I don’t “splash” the eggs mixing them in the “well”.

The semolina “well” The process is the same if you use flour.

Pulling the semolina into the egg mixture using a fork. Work carefully.

The dough is starting to form.

The pasta dough is ready to knead. Notice the pastry knife used to help in the kneading process.

The pastry dough is kneaded and ready to rest for at least 1 hour.

Spaghetti noodles from the dough. Dust with flour to keep them from sticking.

Spaghetti Carbonara made from the pasta dough we made. Except for the pancetta, most of the other ingredients are all from the Boise Farmers Market./

Spaghetti Carbonara Recipe and pictured here, made from the pasta dough we made. Except for the pancetta, most of the other ingredients are all from the Boise Farmers Market. Serve this with a 2012 Sawtooth Winery Trout Trilogy Petite Sirah. Awesome!