"Rudy’s" Recipe of the Week

09 Wednesday Sep 2009

Posted by Bob and Robin in Dessert, Recipe By: Bob Young, Recipes, Rudy's Twin Falls, Things To Do

Rudy’s: A Cooks Paradies not only has interesting trivia and kitchen supplies, they also have some very interesting Recipes of the Week. Here is one.

Mango Matrimony De Luxe
by Levi Root of Britain’s “Caribbean Foods Made Easy”

Ingredients
1 ripe mango, peeled, stone removed, flesh chopped
2 kiwi fruit, peeled, cut into quarters, cores removed, flesh finely sliced
2 ripe passionfruit, pulp and seeds
1 large piece preserved ginger (from a jar), finely chopped
1½ tbsp ginger syrup (from the jar of preserved ginger)
½ lime, juice only
double cream or ice cream, to serve

Method
1. Mix the chopped mango, sliced kiwi and passion fruit pulp and seeds together in a large serving bowl.
2. Sprinkle over the chopped stem ginger and mix well.
3. Drizzle over the ginger syrup and squeeze over the lime juice. Mix carefully until the fruit is coated in the ginger and lime juice.
4. To serve, spoon the matrimony de luxe into four shallow serving bowls. Drizzle over double cream or add a scoop of ice cream.

If you like dessert or mango, you just gotta try this one. It sounds soooo refreshing! Do you want more recipes like this? Look at Rudy’s: Cooks Paradise. Cheers!

Broccoli Bacon Salad

07 Monday Sep 2009

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

≈ Leave a comment

OK, so it’s late summer headed for fall and the cabbage family of vegetables is in. That includes broccoli. A great vegetable, but one that I must have at the very least, lightly blanched. So here is a good little recipe from WEcooks, an area of Wildearth. (If you are in to wild life and touring the African bush in real time but from home, this is the site for you!!). So with that said, there is an area on that site for recipes and this is just one of many. Enjoy it and Cheers!!

Broccoli Bacon Salad
Source: Adapted from KimJ on WEcooks, WEcooks

1 med Head of Broccoli- cut up in small pieces
½ Red Onion, cut in small pieces
4 strips Bacon, fried to crisp, crumbled
1 lg Carrot, diced in ¼” rounds
6 med Button Mushrooms sliced
½ c Craisins
Optional- raisins, sunflower seeds, nuts

Blanch the broccoli and set aside to cool. Boil the carrots in salt and pepper and brown sugar until tender. Set aside to cool. Sauté the mushrooms until golden brown. Set aside to cool.

When everything is cool, dice the onion. Place all vegetables, bacon and mushrooms in a bowl and toss lightly to combine. Add the Craisins and toss. Serve as a cold vegetable salad.

What to do today? Wild Idaho Huckleberry Jam

30 Sunday Aug 2009

Posted by Bob and Robin in Food, Food Prep, Recipe By: Bob Young, Side Dishes, Things To Do

≈ 1 Comment

OK, so the storm last night really cooled things off. All doors and windows open. Fresh, cool air all around! So, what will I do? How about making some Idaho Wild Huckleberry Jam? Sounds good to me. (If you can not get huckleberries at $8.00 per pound, try wild blueberries or elderberries.) Here is the recipe I use.

Wild Idaho Huckleberry Jam

Bob and Robin Young, Boise, Idaho
Degree of Difficulty: Moderately difficult
Yield: 12 ½-Pint jars

Ingredients:
5 lbs Huckleberries, fresh
¼ t Baking Soda
8 c Sugar
2 pkg Sure-Jell
12 ½ pint Canning jars and lids, sterilized

Procedure:
1. Pick over the huckleberries to remove stems. Wash. Place in a 12 qt pot and bring level up to 12 cups using water if necessary.
2. Simmer for 35 minutes or until reduced to 10 cups.
3. Measure out sugar and set aside.
4. Add Sure-Jell and mix. Bring up to a full rolling boil and boil for 3 minutes (No Longer) stirring constantly.
5. Add the sugar all at once and stir to mix. Bring up to a rolling boil of 220°F and reduce mixture by ¼.
6. Place a dish in the freezer. Place about 1 t of the liquid on the plate and return to freezer. Check to see if the jam is thickening to your liking. If not, return to freezer for another 3 minutes. Repeat until you are satisfied that the jam is correct.
7. When correct, immediately remove from heat. Pour the jam into sterilized canning jars. Place lids and rings on. Hot pack for 12 minutes. Remove from water and let cool until you hear the lids “pop”.

Cooking Times:
Preparation Time: 20 minutes
Cooking Time: 1 hour
Inactive Time: 2 hours
Total Time: 3 hours and 20 minutes

So, there is the recipe. There is a hot link to the recipe if you want a hard copy. If you have not seen the movie, Julia and Julia, you really gotta see this one. Funny, very funny, informative, although I don’t know how historically accurate it is. But there are parts that are factual – Julia Child’s trying to get published and her stint at Le Cordon Bleu. It’s a very well done movie. Go prepared to laugh! Cheers!

Bistro Jeanty Tomato Soup

26 Wednesday Aug 2009

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

≈ 2 Comments

You say you have far to many tomatoes in your garden? You say you don’t know what to do with about 2 1/2 pounds? Well, try this tomato soup. It is awesome!!

Bistro Jeanty Tomato Soup
Bistro Jeanty is a French restaurant.
6510 Washington Street, Yountville, CA 94599
(707) 944-0103

This is a published recipe from their web site, Bistro Jeanty

Ingredients:
· 2 1/2 lb. tomatoes – ripe, cored and quartered
· 1/2 cup butter – unsalted
· 1/2 lb. yellow onions – sliced
· 6 ea. garlic cloves
· 1/4 cup tomato paste
· 1 ea. bay leaf
· 1/2 tbl. whole black peppercorns
· 1 tsp. dried thyme
· 1 cup water (use only if tomatoes are not ripe and juicy)
· 4 cups heavy cream
· 1-2 tbl. butter
· salt – to taste
· 1/2 tsp. ground white pepper
· 1 lb. puff pastry – defrosted if frozen
· 1 ea. egg – beaten with 1 tbl. water

Directions:
1. Melt the 1/2 cup butter in a large stockpot over medium-low heat. Add the onions, cover and cook for about 5 minutes. Do not let the onions color. Add the tomatoes, garlic, tomato paste, bay leaf, peppercorns, thyme and water if needed. Simmer over low heat for 30-40 minutes, until the tomatoes and onions are very soft. Puree in a blender (working in batches) or use a hand-held immersion blender; strain. Return the soup to the pot. Add the cream, salt, white pepper and the remaining 1-2 tbl. of butter to taste. Bring soup back to boil.

2. Let the soup cool for 2 hours or overnight (in the refrigerator).

3. Divide among six 8-ounce soup cups or bowls. Roll out the puff pastry to 1/4 inch. Cut 6 rounds slightly larger than your cups or bowls. Paint the dough with the egg wash and turn the circles egg-wash side down over the tops of the cups, pulling lightly on the sides to make the dough tight like a drum.

4. Preheat the oven to 450 degrees F.

5. Lightly paint the top of the dough rounds with egg wash without pushing the dough down. Bake for 10-15 minutes, until the dough is golden brown. Do not open the oven door in the first few minutes or the dough will fall.

6. Serve immediately.

Makes 6 servings.

Ah, no one said it was healthy. Just said it is awesomely good! Cheers! Here is an Instructional Video or a How-To Video on making the soup. Enjoy!

"Steak Diane"

09 Sunday Aug 2009

Posted by Bob and Robin in Food, Food Prep, Food Trivia, Recipe By: Bob Young, Side Dishes

≈ 1 Comment

OK, so it’s a nice “fall” day outside – 83 degrees, 25% RH and 4mph winds – and I’m sorta kinda looking forward to the fall temperatures. And with those temperatures comes fall foods. How about Steak Diane, originally made with wild game. From the website, Simply Recipes, we find this description of the restaurant favorite,

Steak Diane is traditionally made with a thinly pounded steak, and a cognac, butter, and shallot sauce that is flambéed right before serving to great dramatic effect… the “Diane” part refers to Diana, the Greco-Roman goddess of the hunt, and “a la Diane” sauces were typically served with venison and game meat in centuries past. It was probably New York hotels that popularized the flambéed steak version.

But I found and altered several recipes for Steak Diane and you can see it at Steak Diane and the recipe for a side of Individual Potato Gratin with Sun Dried Tomato. Again, the side is altered from a combination of several recipes. So, think about these two dishes when you need something special for dinner. Having people over? Try the Steak Diane and your guests will probably be “Wow’ed!”. A nice light red wine, like a Pinot Noir or a Petit Verdot (my “White-Out” editor caught this one). Or maybe a good German Riesling will work also. Boy! This sounds like party time! Geno and Deb – you gotta come home! Cheers and Goot Essen!

Osso Buco – Lamb Shanks

26 Sunday Jul 2009

Posted by Bob and Robin in Food, Food Prep, Herbs, Recipe By: Bob Young, Wine and Food

≈ Leave a comment

OK, so you say you like lamb and you don’t really know what to do with the shanks? (You could use pork for this, too.) Shanks are just a big hunk of fat and bone? Not exactly if your butcher has cut the leg correctly. Look here for a recipe for Lamb Shanks – Osso Buco. This recipe is a little Middle Eastern and Italian; A blend of the two. It does take a while to prepare: 30 minutes plus for the prep and 2-3 hours at a low simmer to cook. But well worth the wait. Serve with a good red wine (Dusted Valley [WA] Cabernet Sauvignon is suggested) and a mix of steamed Green Beans and Yellow Wax Beans. The preparation has a multitude of other things in it including tomatoes, onion, fennel bulb and herbs and spices. Try it and let us know how you like it. Cheers!

Food Watch

04 Saturday Jul 2009

Posted by Bob and Robin in Bread, Food, Photos, Recipe By: Bob Young, Things To Do

≈ Leave a comment

Ah! Many thanks to Paul and Helen (Kate) for bringing us these beautiful kokanee! Awesome and just look how they prep out? A nice brine with tarragon, basil and English thyme.

And then after smoking at 225 degrees F for 4 hours over hickory with some alder added in ….. fit for a King!

But wait, can’t have these delicious morsels without some fresh bread and Strawberry/Rhubarb Jam! Such a treat!!

A dinner such as this makes one dream of rich, blue skies with whipped cream clouds and a sprig of mint or basil.

So there you have an awesome meal! So much fun to do. So many thanks to friends Kate and Paul! Cheers!

Poulet Rouge

09 Saturday May 2009

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

≈ 2 Comments

Here is a recipe for an easy and good way to make a chicken dish. Try it … You’ll like it.

Poulet Rouge

Source: Bob and Robin Young
Serves: 4

4 med Chicken Breasts, boneless and skinless
¼ c Tarragon, fresh
2 T Thyme, fresh
4 med cloves Garlic, diced
1 – 8oz can Stewed Tomatoes, Italian Style
¼ c Olive Oil
¼ c Sweet White Wine
Salt and Pepper to taste

1. Place all ingredients, except chicken, into an immersion blender container. Blend well.
2. Place chicken in a small skillet and pour the marinade over. Place in refrigerator and cool for 2 hours. Before cooking, bring to room temperature.
3. Simmer over med-low heat until the chicken is cooked – 175ºF internal temperature.
4. Serve on a platter: Spoonful of hot marinade, chicken breast and another spoonful of marinade. Serve with sliced carrots and peas.

Note: You can double this recipe with no problems.

This might be good also over a small bed of rice or linguine. A glass of a sweet, white wine might also go good with it. Give it a try. Cheers!

San Francisco Sourdough French Bread

26 Sunday Apr 2009

Posted by Bob and Robin in Recipe By: Bob Young, Recipes, Side Dishes

≈ Leave a comment

Here is a great recipe for San Francisco Sourdough French Bread. Actually, the starter is a modified Friendship Bread starter. The starter looks sweet, but it really is not over-powering and obnoxious, as in Southern Sweet Tea.

San Francisco Sourdough French Bread

1½ c warm Water
1 c Sourdough Starter (Recipe below)
4 c Bread Flour
3 t Sugar
1½ t Sea Salt
2 to 2½ more cups of Bread Flour
½ to 1 t Baking Soda

Combine water, starter, 4 cups flour, sugar and salt in a glass bowl. Mix well, cover lightly with a towel folded into several thicknesses, and let stand at room temperature for approximately 18 to 24 hours or until the dough has doubled in size.

Mix 1 cup of the remaining flour with ½ teaspoon of the baking soda and stir this into the risen dough until it is very stiff. Turn the dough out onto a floured board and knead approximately 1 more cup of flour and a little more baking soda into it. Knead it for 5 to 10 minutes or until the dough is smooth. Shape into 2 long loaves or 1 large round loaf, place on a lightly greased baking sheet, cover, and let stand in a warm place for 3 to 4 hours or until almost doubled in size. You may wish to sprinkle cornmeal on the greased baking sheet or line it with kitchen parchment before placing the bread on it. Heat oven to 400 degrees F.

To make a wash, bring 1 teaspoon cornstarch and 1/3 cup water to a boil in a small pan over low heat. Stir until it becomes thick and clear. Brush each loaf with it. OR brush a little water on top of the loaves and make a few diagonal slits across the top with a sharp knife. For a crustier bread, place a shallow pan of water in the bottom of the oven. Bake for approximately 30 minutes or until the crust is a medium dark brown – 190°F.

Sourdough Starter

1 c All-Purpose Flour
1 c Whole Milk
1 T Active Dry Yeast
1 c Sugar
Bring the milk to room temperature. Add the sugar and yeast and dissolve. Let bloom.
Mix Starter Ingredients in a non-metalic bowl and let stand at room temperature – undisturbed – for 24 – 36 hours.

Next Day – Add
1 c All-Purpose Flour
1 c Sugar
1 c Whole Milk or Buttermilk
Place in a non-reactive bowl and mix thoroughly. Cover and let set at room temperature for 7 days before using.

There you have it. Yes, it does take a little time for the starter, but if you keep replenishing it, it will keep for a very long time – Robin and I did have some, reportedly, from the Lewis and Clarke expedition. But try this bread and let us know how it came out for you. We think it’s pretty good. Here is a Direct Link to the recipe. Cheers!

Two Classic Sauces

24 Friday Apr 2009

Posted by Bob and Robin in Classic Sauces, Recipe By: Bob Young

≈ Leave a comment

Let’s see …. The kitchen remodel is done, the concrete is poured, the IWC is over (except for medal deliveries). What to do? Jerri Nelson (Idaho Hotel, Silver City, ID) asked me a while ago for a wine reduction sauce. Here are two of them and they are slightly different from each other, but will both work well with pork tenderloin or center cut chops or with beef. If you do not have The Sauce Bible: Guide to the Saucier’s Craft, help the economy and purchase it. Amazon (dot) com is an excellent source. The Sauce Bible: Guide to the Saucier’s Craft, David Paul Larousse, 1993. ISBN: 13: 978-0-471-57228-2.

Wine Merchant Butter (Beurre Marchand de Vin)

1 Shallot, minced
1 T Parsley, Minced
1 c dry Red Wine
½ lbs Butter, unsalted and soft
1 c Beef Stock
pinch White Pepper

1. Simmer the shallot and wine until reduced by half. Add the stock and continue to reduce until 2 Tablespoons of liquid remain.
2. Whip the reduction along with the remaining ingredients until thoroughly blended.
3. Wrap the butter and store in a refrigerator.

Marchand de Vin indicates a dish seasoned with red wine and shallot reduction. Any grilled or broiled meat can be garnished with this rich butter.

Mango-Port Sauce

1 ripe Mango
2 c Heavy Cream
1 Shallot, Minced
4 T Unsalted Butter, ¼ inch chunks
½ c Port Wine
Salt and Pepper to taste
¼ t Sugar

1. Peel, pit and purée the mango in a food processor.
2. Simmer the shallot and port wine until about 2 Tablespoons remain. Add the mango purée and sugar and continue cooking until the sugar is dissolved.
3. Add the cream and blend well, and simmer until reduced by one-third or until the sauce reaches the desired thickness.
4. Add the butter and blend continuously, until fully incorporated. Season with salt and pepper. Set aside in a warm place until ready to use.

Hint: When making butter based sauces and reducing with wine, Do Not exceed 130ºF to guard against the sauce breaking. Mango-Port Sauce is good with any grilled or broiled beef or pork, especially a tenderloin or Rib-Eye.

If you would like hard copies from the web, here are the links:
1. Wine Merchant Butter (Beurre Marchand de Vin)
2. Mango-Port Sauce

Good Luck with the sauces and Cheers!