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Category Archives: Potatoes

How to Store Potatoes

13 Monday Apr 2020

Posted by Bob and Robin in Boise Farmers Market, Buy Idaho, Buy Local, Captain's Shack, Food, Idaho Vegetables, Potatoes, What's For Dinner?

≈ 1 Comment

Tags

potatoes



 
 
Here is a great tip for storing potatoes from myrecipes.com. This is some really good information. Enjoy!
 
 
 

How Do You Know When a Potato Is Past Its Prime?
Good potatoes are firm, smooth, and sprout-free.

You can tell a potato is spoiled when it is:
Soft
Discolored
Decayed
Growing mold
Sprouts, or “eyes,” are an indication that your potato is reaching the end of its life. However, they’re not harmful and can be simply removed before cooking. As long as the potato looks, smells, and feels right, sprouts are no biggie.

How to Store Potatoes
1. Keep them in a cool place…
Raw potatoes will thrive in a cool, dark place. The ideal temperature range is 43-50°, which is slightly above refrigerator temp. During cooler months, storing potatoes in an unheated basement or an insulated shed is a great idea. It’s a bit tougher to store potatoes in the summertime, but use your common sense—instead of putting them next to a window, keep them in the area of your house that stays the coolest.
2. …but not the fridge.
Raw potatoes like to be cool, but not cold. Very low temperatures can actually change the flavor of your spuds and make them dangerous. This “cold-induced sweetening” happens when the starch is converted to reducing sugars, which can form cancer-causing substances when cooked.
3. Avoid areas with lots of light.
Exposure to light can cause your potatoes to produce chlorophyll and turn prematurely green.
While this color change is usually harmless, excessive sunlight can also cause potatoes to produce a toxic chemical called solanine. Ingesting solanine in high amounts can cause unpleasant side effects like nausea, diarrhea, and vomiting.
4. Don’t wash them before you put them away.
Step away from the sink! It’s best to keep potatoes as dry as possible if you’re trying to make them last. Moisture promotes the growth of fungus and bacteria—so wait to wash them until right before you use them.
5. Let them breathe.
Prevent moisture accumulation by allowing your potatoes plenty of airflow. If you store them in a tightly sealed container (like a ziploc bag), the moisture released by the potatoes will have nowhere to go. Your best bet is an open bowl or paper bag.

Bonus tip: Don’t store your potatoes with your onions! The chemical reaction will actually cause both to spoil faster. Crazy right?

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Wurstküche

28 Sunday Jul 2019

Posted by Bob and Robin in Brats, Cooking Styles, German Food, Pork, Potatoes, Restaurants, Sauerkraut, What's For Dinner?

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Tags

Bavarian food, German Food


This riverside restaurant has been serving customers since 1146. “In 1146, German builders completed work on a bridge crossing the Danube river in Regensburg, [Germany]. With the project finished, the tiny construction office next to the bridge found new life as a food stand serving meat dishes. Today, it still serves customers, making it one of the oldest restaurants in the world.
Customers in the early days were mainly dock workers, sailors, and builders constructing the nearby Regensburg Cathedral, which was built between 1280 and 1520 in the Gothic style.
In 1806, the Schricker family took over and started offering mainly charcoal-grilled sausages and sauerkraut. The family still runs the restaurant and gave it its current name, Wurstküche (“sausage kitchen”), or Wurtskuchl in the local dialect.” [ Atlas Obscura] Wurstküche or Wurstkuchl.

“On the Danube Troll, right next to the Stone Bridge, stands the historic Wurstkuchl for over 500 years. Where, even in the Middle Ages, the Regensburg stonemasons and dock workers allowed their strengthening, much remains the same today: the open charcoal grill, the homemade sausages from pure ham, the sauerkraut from the own fermenting cellar and the famous Wurstkuchl mustard the historical recipe of Elsa Schricker…The origin of the historic Wurstkuchl was a small building leaning against the city wall, which was used as a construction office during the construction of the stone bridge from 1135 to 1146. When the building, celebrated at the time as the eighth wonder of the world, was completed, the construction office moved out and the small building became the “cookshop on the little church”. The patrons of the cookshop were harbor and construction workers, hence the name “Kranchen,” the word for cranes or cranes. There were many dockers because the wealthy trading patrons of the Free Imperial City of Regensburg used the port intensively for centuries as a hub for goods from all over the world. The hungry construction workers, however, came mainly from the construction site of the Regensburg Cathedral.” [Wurstkuchl]

Interested in their products? Sausage? Sauerkraut? Potato Soup? All traditional German. Look here – Wurstkuchl Products. (Our sweet Mustard in USA: Our sweet mustard can be found in the USA through our wholesaler: http://www.mygermancandy.com)

So if you are in Germany and want some traditional food in an old, old restaurant, look here. Enjoy!

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1st Annual Idaho Truffle Dinner

24 Sunday Feb 2019

Posted by Bob and Robin in 5-Stars, Chardonnay, Chateau des Fleurs, Chicken, Classic Cuisines, Cooking Styles, Crème fraîche, Dinner at Chateau des Fleurs, Dinner With Robin, Food Photos, Idaho Truffles, Photos, Photos By: Bob Young, Potatoes, Restaurant Reviews, Restaurants To Try, Scallops, Sea Scallops, Special Dinners, Special Events, Special Information, What's For Dinner?, Wine and Food, Wines - Idaho

≈ 1 Comment


This was a fantastic event and I do hope we are able to enjoy it next year. It was hosted by the Idaho Truffle Association and you can get more information about Idaho truffles by clicking Here. The event was located at the Chateau des Fleurs located at 176 S. Rosebud Lane, Eagle, Idaho 83616, Phone 208-947-2840. And yes, this is a high-end, 5-Star restaurant. But worth every penny. Here is the exquisite Menu. Enjoy your meal. You can Left-Click any of these photos to see them enlarged.

The menu for this event.

One of the wines we had. 2014 Roghani Vineyards Chardonnay

Pan Seared Chicken Breast
Cipollini and Shimengi Mushroom Risotto
Shaved Black Perigord Truffles

2014 Roghani Vineyards Chardonnay

Confit Idaho Yukon Potato
Truffle Pommes Puree
Infused Crème Fraîche
Shaved Bianchetti Truffle

2014 Roghani Vineyards Un-Oaked Chardonnay

Chef Jimenez Inspired Truffle Ravioli
Ravioli Filled with Brie and Parmesan
Binachetti Truffle and Moral Mushrooms
Bianchetti Nage and Beurre Noisette Bread Crumbs

2014 Roghani Vineyards Chardonnay

Truffle Infused Sweet Breads
Sweet Breads with Seared Scallop
Foie and Celeriac Puree
Celery Gelee
Parmesan Truffle Essence
Fresh Shaved Bianchetti Truffle and Shimengi Mushroom
Petit Herbs

2013 Roghani Vineyards Riesling

Truffle Almond Bread Pudding
Bianchetti Infused Ice Cream
Truffle Crème Anglaise

2014 Roghani Vineyards Late Harvest Riesling

And then for breakfast on Sunday morning, I made us Potato Benedict using Air Fried potato slices for the English muffin. Really good.

Potato Benedict

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Celebrating Valentines Week

16 Saturday Feb 2019

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Breads, Baking, Breakfast At The Captains Shack, Captain's Shack, Cookies, Crab, Dessert, Dinner At The Captains Shack, Dinner For Robin, Eggs Omelets, Food Photos, Food Prep, Greens, Herbs, Hollandaise Sauce, Homemade Sauce, Housemade Hollandaise Sauce, Housemade Sauces, Housemade Soup, Idaho Eggs, Idaho Greens, Idaho Potatoes, Lobster, Lunch For Robin, Omelet, Photos, Photos By: Bob Young, Potatoes, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, Recipes - Sauces, Salad, Sea Scallops, Seafood, Special Dinners, Vegetables, Watercress, What's For Dinner?, Wines - Idaho

≈ 1 Comment

Tags

crab omelet, Eggs Benedict


This week in mid February, 2019, was dedicated to the one I love. (There ought to be a song written to that phrase!) A week in the kitchen. Planning. Finding. Testing and tasting. Preparing. Serving. It was an exciting week and very fulfilling. I know she liked the meals – they are all gone! That’s always a good sign. Here are some of the dishes we had. And to answer the question – someone did ask – yes I did make all of this. There are recipe links where available. Enjoy! (Left-Click any of these photos to see them enlarged.)

Eggs Benedict are always liked. Especially on a Sunday morning.

Crab Louie salad is awesome.

Or maybe a Crab Omelet one weekday morning.

Scallop and Watercress Salad makes a great dinner.

The absolute best meal, and the one that took the most time, patience and tasting, was this one. The sides that Robin wanted are checked in red. The salad and the entree are fixed.

Valentines Day Dinner Menu
We had a 2014 Indian Creek Winery (ID) Chardonnay with this dinner

Caprese Salad

Stuffed Lobster with Crab
Brussels Sprouts in Balsamic Reduction
Parsley Potatoes

Two sauces were made for the entree – Lemon Butter Sauce for the lobster, and Brandy Mayonnaise Sauce for the crab.

Chocolate Dipped Strawberries
Peanut Butter Cookies

After all of these delicious seafood meals and all, we had to make something, well ………. more subtle. Like some Robin’s Vegetable Soup. But this is not your standard peas, corn, tomato, etc soup. Try some leek, celery, turmeric, etc soup. It is delicious!!

Robin’s Vegetable Soup

So there it is – Our Valentines Day (Week) in the kitchen. Nothin’ says lovin’ like something from the kitchen! Cheers and enjoy the recipes.

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Richard’s and Clearwater Canyon Winery Dinner

30 Friday Nov 2018

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Breads, Appetizers, Boise Area Food Adventures, Boise Restaurants, Brunch at Richard's, Buy Idaho, Cheese, Chef Richard Langston, Chocolate, Classic Cuisines, Clearwater Canyon Cellars, Cooking Styles, Dessert, Dinner At Richard's, Dinner With The Winemaker, Greens, Idaho Lamb, Idaho Polenta Floriani, Idaho Vegetables, Idaho Wild Game, Idaho Wine, Inn At 500 Capitol, Lamb, Local Markets, Photos By: Bob Young, Potatoes, Restaurants, Restaurants To Try, Richard's, Salmon, Seafood, Sourdough Bread, Special Dinners, What's For Dinner?

≈ 3 Comments

Tags

naverin, ora king salmon, oyster aiolo, quail, taleggio, tuile


Richard’s interior

A wonderful event at Richard’s in Boise, an “…Inventive European bistro dishes & regional fine wines served in an elegant, romantic atmosphere. 500 S Capitol Blvd, Boise, ID 83702. 208) 472-1463”
The dinner was wonderfully paired with wines from Clearwater Canyon Cellars, 3143 10th St, Lewiston, ID 83501. 208.816.4679. Tasting Room Hours: Friday & Saturday, 12pm – 5pm & by appointment. Left-Click any of these photos to see them enlarged.

The Menu

Chef Richard Langston, Richard’s

Coco Umiker, Winemaker

House-Cured Ora King Salmon
Oyster Aioli
Toast
Greens
2017 Lochsa Chardonnay

Buttermilk Marinated Fried Quail
Crispy Potato Pancake
Organic Oregon Cranberry Sauce
2016 Heritage Series Mary Bonita

Delicata Squashed Stuffed with Risotto, Pecans and Imported Taleggio
2016 Coco’s Reserve Blend No. 5

Naverin of Lamb with Winter Vegetables
2016 Louis Delsol Cabernet Sauvignon

Chocolate Mousse
Almond Lace Tuile
Emmett Cherry Sauce
2016 Renaissance Red

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Great Shellfish Boil

09 Sunday Sep 2018

Posted by Bob and Robin in 5-Stars, Braising, Brunch with Robin, BSU, Captain's Shack, Clams, Comfort Food, Cooking Styles, Corn, Dinner For Robin, Dinner With Robin, Food Photos, Food Prep, Gameday, Garlic, Herbs and Spices, Idaho Potatoes, Kitchen Adventures, Lobster, Made From Scratch, Main Dish, Mussels, Pasta, Photos By: Bob Young, Potatoes, Recipe By: Bob Young, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes - Dinner, Recipes - Pasta, Recipes - Seafood, Scallops, Sea Scallops, Seafood, Shell Fish, Special Dinners, What's For Dinner?

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Since Boise State was playing the University of Connecticut, (BSU 62, UConn 7) we thought it would be fitting to have a shell-fish boil. Just did not have any sea water to boil the packs in nor any sea weed. Nonetheless, it was good. No! It was fantastic!
Per package, we used 1 lobster tail, 9 clams, 6 mussels, 1/2 ear corn and 8 small potatoes that we left whole. That was plenty per person. Wrapped the articles in cheese cloth, tied it into a package and placed it in sea salted boiling water for 20 minutes. Made some brown butter for dipping and some good wine and had a feast. Here are some photos. Left Click them to see enlarged. Enjoy!

Making the cheese cloth packages.

After cooking and plated.

Earlier this week, we had an awesome Scallops and Peas with Garlic Pasta. Here it is. Easy to do – Sear the sea scallops (the large ones), 4 per person, in butter with a little minced garlic. In the meantime, make about 1/4 pound angel hair pasta until adente. Add frozen peas and cook until peas are soft, if using frozen ones. Add to the seared scallops and mix well. Plate and top with chopped Italian parsley. Eat slowly and enjoy!

Scallops and Peas with Garlic Pasta

And then tonight, we had an awesome Baked Salmon with Green Beans, Garlic Mashed Potatoes and Israeli Melon. Simply delicious and quick and simple.

Baked Salmon with Green Beans, Garlic Mashed Potatoes and Israeli Melon

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Awesome Visit to Parma Ridge Winery and Bistro

31 Saturday Mar 2018

Posted by Bob and Robin in 5-Stars, Beef, Bistro - Parma Ridge Winery, Chef Storm Hodge, Cream of Mushroom Soup, Dinner At Parma Ridge Restaurant, Dinner at Parma Ridge Winery and Bistro, Dinner With Family, Food Photos, Idaho Chefs, Northwest Clam Chowder, Pacific Salmon, Parma Ridge Specials, Parma Ridge Winery, Parma Ridge Winery Bistro, Party Time, Photo By: MJ Shaner, Photos By: Bob Young, Pork, Potatoes, Restaurant Reviews, Restaurants To Try, Seafood, Snake River AVA Sojourn, Sous Chef Magan, Syrah, What's For Dinner?, Wine and Food, Wine Dinner at Parma Ridge, Wines - Idaho

≈ 1 Comment

Tags

Cream of Mushroom Soup, Northwest Clam Chowder, Pacific Salmon


It’s been a while since we were here last. But just to let you know, this is still a superb, 5-Star bistro. Superb food. Superb wines. Superb staff. Our many thanks to Chef Storm and Sous Chef Megan and their staff for a great dinner. Stephanie and her servers were awesome and service and friendliness was super. Chef Storm made a post on FaceBook that shows you how dedicated Storm and Stephanie are. “It’s always exciting when you get a surprise visit from the health inspector. It’s even more exciting when you get 100% and they say they’re going to come back and have dinner with their spouse!!!”
And if you are planning to go to the Parma Ridge Winery and Bistro tomorrow for Easter, and you do not have reservations, I was told yesterday that they are sold out! But if you are going to visit them – and I sincerely hope you will – here is some information that you will need: “We are open Friday,12-9 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. with wine tasting and our regular menu all weekend long. You can now text us at 208-946-5187 to make a reservation.” And if you still need information, here is their blog post (it changes weekly) on the Snake River AVA Happenings Blog: AVA Happenings at Parma Ridge.
OK. Here is what we had. Enjoy! We did! (Left-Click any of these photos to see them enlarged.)

Robin’s brother Brian came to visit.

Pork Sliders with Rosemary Fries

Storm’s Salmon

Rib-Eye Steak (To die for!)

An awesome Mushroom Soup

Superb “Northwest Clam Chowder”

A beautiful location. “Storm Clouds”.

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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, Turnips, What's For Dinner?

≈ 1 Comment

Tags

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].

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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.

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Citrus and Celery Salad and Lamb and Peppers Ragu

31 Tuesday Jan 2017

Posted by Bob and Robin in 5-Stars, Captain's Shack, Cast Iron, Classic Cuisines, Clementine Orange, Comfort Food, Dinner For Robin, Dinner With Family, Fennel, Greek Food, Herbs and Spices, Housemade Sauces, Idaho Lamb, Idaho Potatoes, Idaho Vegetables, Lamb, Local Harvests, Malbec, Meadowlark Farms, Merlot, Meyer Lemon, Mini Peppers, Photos By: Bob Young, Potatoes, Recipe By: Captain's Shack, Recipe: Bob and Robin Young, Recipes, Recipes - Dinner, Recipes - Greek, Recipes - Salad, Salad, What's For Dinner?

≈ 1 Comment


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Oh my! Such a good dinner. Loved this lamb. The Citrus and Celery Salad, which is posted in the Boise Foodie Blog Recipe File – along with many more recipes, was a delightful addition and paring to the Lamb with Peppers Ragu. Take a look at this delicious meal. The dinner is not difficult to prepare. Just use good lamb. We got this kabob lamb from Meadowlark Farms in Nampa, ID. (Our normal supply of lamb from Felzien Farms is limited to chops and ground this year.) This lamb is great with a Merlot or Malbec. Great to have Marnie with us for dinner.

 

 Citrus and Celery Salad

Citrus and Celery Salad

 

 Lamb with Peppers Ragu

Lamb with Peppers Ragu

 

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