Our Thanksgiving Plate

25 Wednesday Nov 2009

Posted by Bob and Robin in Food, Holiday Menu, Recipe: Bob and Robin Young, Recipes, Side Dishes

Several people have asked what we are making for Thanksgiving Dinner. Folks from Idaho, Michigan, California and South Africa. And no, that is not our house. It is one across the street from us and this is about the first year that they have gone so “all out”. I just thought it would be nice to have it here to “introduce” the Holiday Season! It certainly does light up the neighborhood. Here is our Thanksgiving menu (The pie was just delivered and it says “Keep Refrigerated”, so I guess I can not sample it. You know, The Queens Taster?) Enjoy – we will!

Wine Opener:

Ogni Giorno Lambrusco Amabile

Dinner Wine:

2005 Westerland Gewurztraminer (South African)

Spatchcocked 70 Minute Turkey
(Recipe found on the Boise Foodie Blog)
with
Madeira Turkey Gravy

Brussels Sprouts in Balsamic Reduction

Dried Corn

Dilly Casserole Bread

Dessert Wine:

2006 Bitner Vineyards Reserve Red Dessert Wine

Chocolate Truffle Pie
(Jerri’s Old Fashioned Pie Shop and Bakery – Listed on this blog)

We do hope that everyone who celebrates Thanksgiving, has a wonderful holiday. Cheers!

Brussels Sprouts – A New Adventure

19 Thursday Nov 2009

Posted by Bob and Robin in Food, Food Prep, Main Dish, Recipe: Bob and Robin Young, Recipes, Things To Do

≈ 2 Comments

So, what do you do with Brussels Sprouts? Boil ’em. Steam ’em. There’s gotta be more and there is.
1) You can take about 12 of the sprouts and boil until tender. Reduce 6 Tablespoons of Balsamic Vinegar to one-half. Place the drained sprouts in the reduction. Stir and add salt. Serve hot. Serves 2.

2). Or take 12 medium sprouts and cut in half – see photo. Then take the juice of 1 lemon and add about 1/4 cup olive oil. Stir until emulsified. Place sprouts in a large bowl. Add the lemon mixture. Let sit for about 30 minutes stirring about every 10 minutes to coat the sprouts. Pre-heat oven to 400 degrees F. Place the sprouts on a lipped cookie sheet. Bake for 15 minutes. Stir sprouts and bake for another 15 minutes. Remove from heat and sprinkle lightly with gray salt – Celtic Salt. Serve hot. Serves 2.

We had these sprouts as a trial for Thanksgiving and we were surprised. They are good! No more of that “cabbage” taste, bitterness or smell. The black leaves can be removed – they do keep the flavors into the sprout. Dinner was a succulent braised Pork Chop with Orange Sauce, Applesauce, Chard Stems with Garlic, Raisins and Roasted Pine Nuts and the Roasted Brussels Sprouts. For liquid refreshment – you always have to have liquid refreshment – we had a 2007 Cinder Cabernet Sauvignon and Merlot Blend that went very well with the menu.

So there you are. Another Thanksgiving suggestion. Cheers!

Holiday Foods Part I

13 Friday Nov 2009

Posted by Bob and Robin in Celebrations, Food, Party Time, Recipe: Bob and Robin Young, Things To Do

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Here are some suggestions for those Holiday parties!

Caviar-Stuffed New Potatoes

From EatingWell.com

Caviar lovers agree that the best presentations are the simplest.

Serves: 16 Edit

Ingredients:
16 boiled Red Potatoes, chilled
4 t Caviar
4 t Crème Fraîche
2 t Chives, chopped and fresh

Directions:
1. Slice off one end of each potato and hollow out a small “bowl” in the other end with a melon baller. Fill each potato with 1/4 teaspoon caviar. Top with 1/4 teaspoon crème fraîche and sprinkle with chives.

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Corn and Pepper Chowder

From: EatingWell.com

Cooked chicken or seafood would be a nice addition to this soup. For an even richer flavor, sauté the corn first in a teaspoon of oil until lightly browned.

Yields: Makes 3 servings, 1 1/3 cups each

Ingredients:
1 t Chili Powder
1/2 t Cumin, ground
1 clove Garlic, finely chopped
1/2 c Corn kernels, canned or frozen thawed
1/2 sm Red Bell Pepper, finely chopped
1 can(s) (10-ounce) condensed Cream of Celery Soup preferably reduced-fat
1 1/2 c fat-free Milk
1/4 c Scallions, chopped
Salt and freshly ground pepper , to taste

Directions:
1. Stir chili powder, cumin and garlic in a dry, heavy-bottomed saucepan over medium heat until fragrant, 1 to 2 minutes. Add corn and peppers and toss to coat.
2. Add soup and milk; stir until heated through. Stir in scallions and season with salt and pepper.

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There you are. Try these and see what you think. Cheers!

Green Olive Soup

11 Wednesday Nov 2009

Posted by Bob and Robin in Food, Recipe: Bob and Robin Young, Recipes

≈ 1 Comment

I know, just don’t go there. This is a surprisingly good soup and one that would probably go well with the Braised Lamb Shanks below. The first time we had this was with Gary Dixon, RN. Nu? Gary passed away several years ago, so this recipe is in his memory. It has really taken that long to find the recipe. Do try it. For some reason, I have the opinion that this is a traditional Middle East soup. Maybe I got that from Gary. Who knows.

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Green Olive Soup

In memory of Gary Dixon, RN. Nu? Unusual and delicious…if you’re as mad about the unripe fruit of olive trees as me. The soup is a spectacular introduction to a Mediterranean meal. Serve hot to 6-8 people as a first course.

Ingredients:
2 c cracked Green Olives, Mideastern or Greek, soaked in water for an hour, drained, and chopped
2 T Olive Oil
1 Onion, chopped
2 cloves Garlic, chopped
3 T Olive Oil
4 T Flour
⅛ t Cayenne
8 c Chicken Stock or Vegetable Stock
½ c heavy Cream
¼ c dry Sherry
Garnish: minced Parsley

Directions:
1). In a large saucepan, sauté the onions, garlic, and ⅔rds of the olives in the olive oil until the onions are transparent. Puree with 1 cup of stock.
2). Heat oil in the saucepan and stir in flour and cayenne, cooking into a roux. Whisk in remaining stock, then pour in the puree. Bring to a slow boil, let thicken, then reduce heat and simmer for 20 minutes. Stir in cream, pepper, and remaining chopped olives, bring back to a boil, then simmer 5 more minutes.
3). When ready to serve, heat to serving temperature, stir in sherry and cook for a minute, then ladle into bowls. Garnish with generous pinches of minced parsley.

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So there you have an epicurean adventure, but one well worth trying. If not for yourselves, try it for Gary. He’d be extremely happy! Cheers!

Braised Lamb Shanks

10 Tuesday Nov 2009

Posted by Bob and Robin in Food Prep, Lamb, Main Dish, Recipe: Bob and Robin Young, Things To Do

≈ 1 Comment

I’m always looking for a good recipe for Lamb Shanks. I have at least one, that suffices, but this one looks good. Think I’ll try it. Enjoy these lamb shanks!

Braised Lamb Shanks

Long, slow, braised Lamb Shanks are perfect comfort food, so welcome on a chilly autumn or cold winters day. There are many recipes for Braised Lamb Shanks but this is one of my favorites. The Lamb Shank is cooked very slowly in a good red wine (I emphasize good, never cook with wine you wouldn’t drink), which tenderizes the meat until, when it is cooked, the meat will quite literally fall from the bone.

Adapted From: British Food About Dot Com (Some of the spelling and terminology had to be changed)
Prep Time: 0 hour, 20 minutes
Cook Time: 3 hours, 0 minute
Serves: 6

Ingredients:
6 Lamb Shanks
2 T Olive Oil
16fl oz /500ml/ good Red Wine
1 Onion, peeled and roughly chopped
1 Garlic Bulb, cut in half cross-wise
2 sprigs fresh Rosemary
1 T Greek Oregano
1 T Harissa
3 pints /1.5 litre Beef Stock
2oz /55g ice cold Butter
Salt and ground Black Pepper

Preparation:
Preheat the oven to 160°C/320 °F/Gas 2.

1). Sprinkle a chopping board with salt and freshly ground pepper, then roll each lamb shank over the board to cover lightly with seasoning.
2). In a large ovenproof casserole heat the oil, once hot, two at a time brown the lamb shanks. Remove the lamb shanks and keep to one side. Pour in the red wine, bring to a gentle boil, leave to simmer until reduced by half. Add the onion, garlic, oregano, rosemary, harissa and finally the lamb shanks.
3). Pour in enough beef stock to cover the meat, don’t worry if the bones are sticking out, this is fine. Bring back to a simmer then cover the dish and place in the oven. Cook for 3 hours, checking from time to time that the meat is still covered in stock and top up as necessary and turn the shanks from time to time.
4). Once cooked, remove the shanks and keep to one side or the cooking pot. Place the casserole on the burner and bring to a boil, boil for 5 minutes. When the lamb shanks are cooked through, remove them from the cooking liquid and set aside on a warm plate. Strain the sauce and check the seasoning. Whisk in the cold butter to create a really glossy sauce.

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So there you have it. Give these a try. Serve with Roasted Fingerling Potatoes. Here is a Recipe Link to a printable coy of the recipe. Cheers!

What to do?

09 Monday Nov 2009

Posted by Bob and Robin in Appetizers, Classics, Food Prep, Main Dish, Recipe: Bob and Robin Young, Recipes

≈ Leave a comment

I had to make some more of our award winning Citrus Marmalade and, knowing how long it can take to make it, I wanted something to “snack on”. And knowing that Pico de Gallo can actually be several things – an Appetizer, Side Dish or an adjunct to a Main Dish – I made a large bowl of it. We make our own recipe. Here it is:

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Pico de Gallo

Comments: Pico de Gallo can be used as an Appetizer, Side Dish or Main Dish additive. It is a versatile component. A condiment.
Degree of Difficulty: Easy
Servings: 12

Ingredients:
6 lg Roma Tomatoes, cut into chunks
1 bunch Cilantro, chopped
1 lg White Onion, diced
1 lg Avocado, diced
6 cloves Garlic, minced
2 Jalapeno peppers, seeds removed and diced
1 T Mexican Oregano, dried
2 t Cinnamon
3 Limes juiced

Directions:

1). Dice the tomatoes and place in a large bowl. Dice the onion and add to bowl. Chop the cilantro, dice the jalapeno and mince the garlic and add to the bowl. Add the diced avocado. Mix to combine.
2). Add the spices and salt. Squeeze the limes and add the juice to the bowl. Mix until combines. Taste and adjust as necessary.
3). Place the mixture into the refrigerator for at least one hour before serving to marry the flavors. Serve cold with blue corn chips.

Cooking Times:
Preparation Time: 30 minutes
Inactive Time: 1 hour
Total Time: 1 hour and 30 minutes

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So there you have it, and a repeat for our Citrus Marmalade recipe. Enjoy! Cheers!

Chicken Romertopf

01 Sunday Nov 2009

Posted by Bob and Robin in Food, Food Prep, Herbs, Main Dish, Photos By: Bob Young, Recipe: Bob and Robin Young

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No, no sour cream in this one! The Romertopf is a clay cooking pot that does chicken like nothing else! In it’s own steam and juices. Not particularly slow, at 375 degrees F for 2 1/2 hours will do it. Here we see the 7 pound chicken resting on a bead of onion, potato, garlic and white wine.

After cooking for 2 1/2 hours at 375 degrees F, this is what the chicken will look like. Well done and falling apart. Lightly browned on top. And the aroma of the garlic, rosemary and sage. It is awesome!

And here the dinner is plated. Notice that the plate is Fresh Beet Greens, Romertopf Vegetable Blend and the Romertopf Chicken. Think of this with a nice 2005 Eagle Knoll Winery Chardonnay. OK, so here is the recipe:

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Romertopf Chicken

1 – 7 lbs Whole Chicken
2 lg Carrots, cut into 1″ rounds
1 lg White Onion, cut in half and then each half cut into thirds
1 lg Potato, cut into 1 ” rounds and each round cut into thirds
5 lg Button Mushrooms cut into quarters
2 Sticks of Rosemary, fresh and chopped
8 fresh Sage leaves, chopped
8 lg Cloves of Garlic, diced
1 c White Wine
Salt and Pepper to taste

Pre-Heat oven to 375 degrees F. Clean the chicken.
Place the cut vegetables in the bottom of the Romertopf, one layer thick. Place the chicken on the vegetables and fill around the chicken with the rest of the vegetables.
Fill the cavity with the diced garlic and the herbs. Save some of the herbs and garlic and sprinkle lightly over the bird. Salt and pepper the bird.
Place lid on the Romertopf and cook in the oven for 2 1/2 hours. Remove the lid and cook for an additional 1/2 hour.

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So there you have it. Not exactly an Old Persons’ Sunday Chicken Dinner, but just as good! And while I was at the local grocery store, my favorite checker was there and she asked if my list was dinner for tonight. So Mary, the recipe is for you. And yes, it really was good, with some left over. That makes a an inexpensive dinner. Cheers!

Biscuits and Sausage Gravy

29 Thursday Oct 2009

Posted by Bob and Robin in Food Prep, Main Dish, Photos, Recipe: Bob and Robin Young, Recipes, Things To Do

≈ 1 Comment

So what does one do in Boise on a cold, “looks like snow” day? We could go to Manleys for Biscuits and Gravy. Oh …. I forgot. Manleys closed about 10 or 12 years ago. Boo Hoo! 4 of their biscuits would fill a pie plate and they were probably 2″ or so high. So, maybe I should make my own. No Bisquick? No problem!!

Fluffy Buttermilk Biscuits

Yield: 12 Biscuits, or so

1¼ c Cake flour
¾ c All-Purpose flour
1½ t Baking Powder
½ t Baking Soda
½ t Salt
¼ lbs Butter, cut into small chunks
¾ c Buttermilk

Procedure:
1. Preheat oven to 500° F
2. Prepare ingredients: Cut butter into small chunks, place in a bowl and return to fridge. Measure out buttermilk and set aside. Sprinkle flour on a work surface and have extra flour nearby for your hands and biscuit cutter. Have biscuit cutter and an ungreased baking sheet handy
3. Mix dough: In a medium-large bowl, whisk together flours, baking powder, baking soda and salt until very well blended. Add butter and cut into flour using a pastry blender, two knives or your fingertips, until mixture resembles coarse crumbs. Pour in buttermilk and stir lightly until dough comes together in a ball.
4. Knead dough and cut biscuits: Dump dough mixture out onto floured work surface. With floured hands, lightly knead dough a few times until it is fairly well blended. Pat out into a circle, ¾ – 1 inch thick. Dip cutter into flour and cut biscuits without twisting the cutter. Form the dough scraps into an extra biscuit-like shape instead of re-rolling the dough. Place cut biscuits together on the baking sheet so that the sides are touching. Brush tops with melted butter, if desired.
5. Bake biscuits: place baking sheet in the middle of a preheated 500° F oven and bake for 8-10 minutes until they are golden brown. Remove biscuits to a wire rack to cool for a few minutes.

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OK, so now I have the biscuits. (I really need to cut them to 1″ thick before baking. They would be higher.) How about an old stand-by: Biscuits and Sausage Gravy? Sounds good to me. Just break up some sausage links, or use ground sausage – I would not use an Italian sausage for this – some butter and flour for a roux, salt and pepper, some nutmeg and whole milk. Mix all together with the sausage until it thickens and serve on the biscuits you just made. A hearty cup of El Pico coffee and you are set!!! What a delightful way to spend this gloomy day (even Buddy is gloomy!). Make some fresh and homemade Biscuits and Sausage Gravy for my blushing Bride!! Yup! That’ll work. Cheers!

Beef and Lamb Stew

26 Monday Oct 2009

Posted by Bob and Robin in Food Prep, Recipe: Bob and Robin Young, Recipes, Things To Do, Wine and Food

≈ 1 Comment

So it is a cold and blustery day here in Boise. Heavy snows are forecast for the 5000 foot level in the mountains, rain and high winds here in the valley. What a good day for a stew!! A good hardy stew – full of vegies, beef and lamb. So, I guess I’d best list the recipe. It calls for a combination of beef and lamb, but, if you don’t like lamb you can add more beef. And if you want a straight lamb stew, just add more lamb.

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Beef and Lamb Stew

Ingredients:
1 T Orange infused oil
2 T Garlic infused oil
. . Salt and Pepper to taste
1 lg Onion, cut into chunks
2 lg Leeks, cut into ¼” rounds
2 lg Carrots, cut into ¼” thick rounds
¾ lbs Mushrooms, thick sliced
1 lg Parsnip. cut into ¼” thick rounds
1 Rutabaga, sliced and cut into ¼” thick pieces
½ c Celery, diced
1 Turnip, sliced and cut into ¼” pieces
1 lbs Lamb Stew meat
¾ lbs Beef Stew meat
32 oz Chicken stock
32 oz Beef stock
½ c Red wine
3 T Worcestershire sauce
1 T Kitchen Bouquet
6 sprigs Thyme, fresh
1 T Sage, fresh and chopped
3 T Parsley, fresh and chopped
2 T Cornstarch
½ c Red Wine

Directions:
1). Add the oil and salt and pepper to a large stock pot. Heat until hot. Add the onion and leeks and sauté until translucent.

2). Add the meats and sauté until browned.

3). Add the beef stock, chicken stock, Worcestershire sauce, Kitchen Bouquet and wine. Bring up to a low simmer. Add the thyme, sage and parsley. Mix to combine. Cover the pot and simmer for 2 hours or longer. Taste and adjust as necessary.

4). 15 minutes before serving, mix 2 T cornstarch and ½ cup of red wine. Add to the pot to thicken the sauce into a gravy. Serve piping hot.

Cooking Times:

Preparation Time: 45 minutes
Cooking Time: 3 hours
Inactive Time: 15 minutes
Total Time: 4 hours

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So there you have it. If you want a better copy of the recipe, either click on the page title above or Click Here.

A Super Day In The Life Of ……

23 Friday Oct 2009

Posted by Bob and Robin in Celebrations, Classic Sauces, Food, Party Time, Recipe: Bob and Robin Young, Things To Do

≈ 1 Comment

Today really was a super day for us. We had an audition for teaching a dance program at Arts West School in Eagle, Idaho, a private school dedicated to the arts. They evidently liked our abilities and dance/teaching skills, because there will be a contract issued next week. The contract will run from January 2010 through May 2010. But then there was dinner. Wanted to celebrate in some small way. Thought about taking Robin out for Halibut Beurre Blanc,
but Andrae’s closed about a year ago, so I’m not sure anyone in Boise can make it now. Except ………ME!! And if you look left, you can see the results. (Just should have let it thicken a little more) But it really was good and the vegetable medley went well with it. The Chardonnay we had to go with it was “over the hill”, a 1998 Ravenswood. It is now in the vinegar jar. (We have a wine vinegar going) Oh well, can’t have everything. Cheers! Oh, But wait! Here is the recipe for the Beurre Blanc, Jerri. It’s really one of the classic sauces and one you should have. But just remember, this classic sauce is not for the “faint of heart” to prepare, it does take some practice. Temperatures are extremely important. Just keep that in mind.

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Beurre Blanc

Yield: ~1 cup
Recipe Source: Bob and Robin Young

Ingredients:
½ c White wine
½ c White wine vinegar
1 lg Shallot diced
4 Cloves, whole
1 Garlic clove, chopped
4 T French Tarragon, fresh and coarsely chopped
3 T Cream
¼ lbs Butter, cold

Procedure:
1). In a heavy 2-quart saucepan, combine vinegar, wine, shallots, cloves, garlic and tarragon leaves to make an infusion. Simmer over medium heat until the mixture is reduced to about ½ cup.
2). Add the cream and continue to simmer until reduced again to about ½ cup. Cream is added to make the sauce more stable and less likely to separate.
3). Strain to remove large pieces of the herbs. Reduce the heat to low. Whisk in the chunks of butter in small batches. The butter should melt without the sauce getting too hot, producing a creamy emulsified sauce. Do not let the sauce go over 130°F, where it will separate. If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together.
4).Season with salt and pepper. Serve immediately. Keep covered in a warm place for a few hours, if needed.

Serve warm with fish or vegetables, halibut and asparagus goes great with a Beurre Blanc.