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Here isw an old family recipe, and others I would guess, that my Mother made on a regular basis. I believe that she got the recipe from her mother. Nothing was written down, but it was good and still is, It is an easy recipe; quick and fast. All it takes is hard cooked eggs, whole milk, roux and fresh grated nutmeg, salt and pepper. I do hope you try it as written or with your own versions. ie, try adding chopped spinach or corn to the white sauce.
Creamed Eggs on Toast
Ingredients: 1 T unsalted Butter, 1 T All Purpose Flour, 1 c whole Milk, 4 Hard Cooked Eggs, chopped – 1 Yolk reserved, 1 t fresh grated Nutmeg, Salt and Pepper to taste, 6 slices Bread toasted, Thyme
Directions: Add butter to a medium pan and melt, but do not brown. Add the flour and mix well. Add the milk, chopped eggs, fresh grated nutmeg, salt and pepper and mix well. If the sauce gets to thick, add a little milk. Serve on the toast. Grate the egg yolk over each serving along with a pinch of the thyme. Serves about 3.
Note: When you add the eggs to the white sauce, you can also add chopped spinach or corn or anything you like. Great on toasted sourdough toast or toasted English Muffins.
I must apologize for the delay in posting. It’s been a while. However, I lost the internet connection and it took CenturyLink a while to determine the problem was in their modem. They let me know it was working on Labor Day at 9:30pm, but at least now it is working.
I was lucky enough to work on two recipes that are really good. One is for Instant Pot (IP) BBQ Ribs. Don’t fret. You can adjust it to your own liking. Make it more “smoky” or BBQ’d if you want. The other one came from a good friend, Scot Beseman, RN (Ret). It is for a Potato Salad that is really terrific.
These are the BBQ Ribs done in an IP. They are spare ribs, which I do not prefer but were all I could get.(https://www.rockinrs.com/CS-IP-Ribs.pdf) The recipe is rather easy, although you should really try to follow the it pretty closely. Feel free to adjust to your liking. I served it for Labor Day with Orange Jello with Carrots and Beseman Potato Salad, recipe to follow.
This is the Beseman Potato Salad (https://www.rockinrs.com/CS-Beseman-Potato-Salad.pdf) and it is really good. Love to add flowers to a salad like this for presentation. I used red potatoes, or you can use Yukon Gold potatoes, but I would not use Russet potatoes. Their water content is high and you can end up with mashed potato salad. Also, I did not peel the potatoes.. I also added some Dijon mustard to the recipe, I like the subtle flavor it gives dishes. Be sure, too, to use sweet pickles to add another flavor level.
If you have any questions or comments, please let us know.Hope you enjoy these recipes. Most of the products used in both recipes came from the Boise Farmers Market (BFM).
I do like pork! But I really need to change my preparation of the meat. If not the preparation, then the plating of it. What to serve with it? Sauerkraut is a pretty standard plating. But I wanted to change that, And o I came up with this. I used red cabbage, snow peas and carrot rounds, to sweeten it a little, and a little balsamic glaze to soften the cabbage flavor. I brazed it with just a little Aleppo pepper. The combination worked well and folks enjoyed it. Then I took parsnips and chunk diced them and braised them also.
The pork. Braised it over medium heat so not to burn it. Initially and before cooking I used our Pork Rub, (https://www.rockinrs.com/CS-Pork-Rub.pdf) all over the tenderloin and did not “skimp” on the amount. Then pat it into the meat and let it sit for about 30 minutes. The 2020 Parma Ridge Winery Boys Blend was superb with this dinner!
After braising the pork, I removed them from the heat and deglazed the pan (cast-iron skillet) with about 2 ounces of Tarragon Vinegar that we made a while back.Then a little butter in the drippings and some flour. Brought the roux together and added whole milk and about 2 T of Plochman’s mustard and stirred to combine and thicken. I then returned the tenderloin to the pan and spooned some of the sauce over it. After plating, I added a little more if it was needed. Everyone seemed to enjoy it – there is none left!
I have been working on some new recipes for the past several weeks. I have 3 that I will post here. Hope you like them. Let me know. The3re will be at least three new recipes. My favorite oven bbq pork ribs, a really good bbq sauce in the Memphis style – slightly tart, but also with a sweetness. A Memphis style bbq rub that is great on ribs, beef, pork and chicken. Then a side dish – corn fritters, since corn is now in season. I grew up on these and love them. Almost as good as a corn pie! Most, but not all of the ingredients in the posted recipes, come from the Boise Farmer’s Market (BFM) and I am grateful for their products and information. Use your local farmer’s markets. Enjoy!
Starting with the Oven BBQ Pork Ribs, I have created our version of a Memphis style bbq rub. Sweet, but tangy. Best to be very generous with this rub and the longer it “cures”, stays refrigerated for awhile – I let the ribs I was doing to rest (cure) in the refrigerator for 24 hours. But that length of time is not essential. 8 hours will also work. Don’t forget to let the meat come to room temperature before you cook it. This rub is full of sugar, sea salt, onion powder and garlic granules, Aleppo pepper, cumin and smoky paprika. Great on the pork In did and super on chicken.
The BBQ Sauce I came up with, https://www.rockinrs.com/CS-BBQ-Sauce.pdf, CS BBQ Sauce, is thick and rich. Slightly smoky. Slightly tangy. It includes red onion, minced garlic, ketchup, dark brown sugar, apple cider vinegar and pomegranate molasses among some other ingredients. Check the recipe by clicking the link.
Now, IMNSHO, In My Opinion Not So Humble Opinion, are super good! And they are done in the oven. (Can these be considered truly BBQ Ribs?) As plated here, we added some of our Doctored Baked Beans and a Corn Fritter. Drizzle some CS BBQ Sauce over the ribs (even go well with the beans) and Yum-O! They fall of the bone and have great flavors from the rub and the sauce.
And since I mentioned Corn Fritters, they go really great for breakfast with eggs. The eggs above are basted. A very Pennsylvania Dutch (German) treat. I was raised on these and they were aq hit when I made them for folks. Not hard to do. Fresh corn works best, but frozen corn can also be used. Here they are served with fresh fruit and homemade sourdough bread toast.
The last item I want to share is a sourdough bread we have been working on since January of this year. Created our own starter and it takes a while to develop and experiment making bread and other treats. Sourdough Blueberry Muffins, for one. (https://www.rockinrs.com/Sourdough-Blueberry-Muffins.pdf) This bread I have baking in a Romertopf Clay Pot and it comes out just great.It is a full flavored sourdough. Robust. Makes great toast and sandwiches. Great grilled cheese.
So there you are. Try these and let us know if you liked them or not. If not, let us know why. Cheers and Good Eating!
I have been asked how do I make Blueberry Bacon Waffles and the answer is rather straight forward. For the bacon I use Falls Brand Thick Sliced and for the waffles I use Krusteaz but with a twist. I add 1 egg and I use 1/2 cup whole milk and 1/2 cup water in the batter. This is not really necessary but I think it makes the waffles better. Light and delicious. Here is how it is done. Enjoy!
Cut 1 strip if bacon per waffle into quarters.
Fry the bacon on the waffle iron to your doneness level.
While the bacon is cooking, place the egg and jam – it can be any and I use either Huckleberry or Blueberry for these waffles.
Add the flour, milk and water to the egg/blueberry mixture and mix well, but don’t over mix. There can be some lumps.
Pour the batter over the bacon in the waffle iron. Add blueberries, close the lid and cook.
Serve with blueberries on the waffle, syrup and basted eggs. A hearty breakfast.
This is by far one of the best CS Brisket that I have made in a long time. Perfect smoke ring and awesome flavors using the rub that is included in the recipe. I love it in sandwiches – pictured here – or just to “nibble” on. It takes some time, but is well worth itt. Just remember to use a very sharp knife to slice it thin, almost shaved. Give it a try.
I have a new Air Fryer – actually several – recipe posted at Air Fryer Recipes on this blog and permanently listed above under Air Fryer Recipes. There is something that you should know before you try any of these recipes – and we hope you do and leave a comment – we DO try and work on ALL of the recipes in any of these locations and adapt them to our liking! Ideas come from many locations and resources – other food blogs, recipe connections, Food Network, PBS TV Recipe Saturday and many more.
And another note: The Boise Farmers Market (BFM) moves to it’s new location at Shoreline Drive and Americana Blvd on Saturday April 6, 2019! It’s been a long time in the works. Many, if not most of the produce and products sold at the market, work extremely well with the Air Fryer, and Instant Pot, recipes listed on this blog. See you at the Market! And from their email posting –
The Boise Farmers Market opens in TWO short weeks
on Saturday, April 6th! Join us for our Grand Opening Celebration
and all the goodness of Spring!
Parking and Navigating our New Lot!
The map below is of our new lot and the surrounding streets. Please take a couple minutes to look at it, familiarize yourself, and plan how you will arrive at the market. Safety for our community, customers and vendors is the most important thing. Please be extra careful!
Please note:
Directional arrows on the streets, entrances and exits.
There are light poles on the lot – be careful to watch for them when parking – especially when backing up.
Pedestrians! Scooters! Bikes! There will be pedestrians, scooters and bikes everywhere. Please look twice, or even three times!
5 Miles Per Hour is the parking lot speed limit. Please drive slowly.
When you are walking to the market entrances, please watch for cars.
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
Love to make this and it really is so easy. 5 Hour Roasted Duck and add to that some Roasted Root Vegetables and 5 Hour Roasted Duck Sauce, also really good with ham, and you will have a superb and wonderful dinner. A good 2013 Indian Creek Petit Verdot goes extremely well with it.
Several people have asked how to make the duck. Basically – season with Celtic sea salt and fresh ground Tellicherry Black Pepper, stuff with sweet apple and pear, prick the skin all over and cook in a 300°F oven and turn every hour for 5 hours. Last hour raise temperature to 350°F. Do not cover throughout the cooking process.
First of all, the moon must be full. If not, the recipe may not work.
Duck has been salt and peppered and stuffed with Braeburn Apple and Bosch Pear. Oven is preheated to 300°F
After each hour, turn the duck and prick the skin. This is after 1 hour. Pricking the skin at each turn, keeps the duck fat basting the duck.
At 3 hours, things happen. Starting to brown nicely.
Root vegetables are large cut and put into the bottom of the baking pan. This roasts the vegetables and keeps the duck off of the pan surface. The vegetables here are heirloom carrot, heirloom beet, local onion, parsnips and turnips.
Make stock from the vegetable pieces and the duck neck and parts. Simmer low and slow!
Lay the duck directly onto the vegetables and return to the 300°F oven. Cook for another hour.
At 4 hours last turn. It is smelling yummy now.
At 5 hours, remove from the oven and let cool, somewhat.
Yummy slices.
Here is the Cranberry/Cherry sauce for the duck.
Oh yes. Dessert – Pound Cake with Fresh Raspberries and Fresh Whipped Cream.
I’ve been looking for an acceptable marinara for quit sometime now. Years, min fact. Never was able to duplicate my Mothers, and it was awesome. Took her most of the day. But I came across this recipe from an Italian restaurant in New Jersey. And it is super. Think I’ll keep it. Takes about two hours to make and then dig in. The recipes for both the CS Marinara and the CS Meatballs is in the recipe file on this blog. (The link is in the header and by the photos below.) Here are some photos. Most ingredients used were from local farmers. Note: I just received this (Sept 8, 2016) from Dave G here in Boise. “Oh my gosh! We cooked these meatballs and sauce up last night for dinner! Amazing! Everyone who loves spaghetti and meatballs has to give this a try. Wow! Thank you so much for posting.”
Boise Foodie Guild 