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Category Archives: Recipe By: Robin Young

Two Meals to Try

11 Friday Feb 2022

Posted by Bob and Robin in 5-Stars, Buy Idaho, Buy Local, Captain's Shack, Cheese, Chicken, Classic Cuisines, Classic Herb Blends, Classis Sauces, Cooking Styles, Dinner With Family, Food - French, Food Photos, French Wines, Homemade Sauce, Idaho Vegetables, Photos, Photos By: Bob Young, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipe By: Robin Young, Recipes, What's For Dinner?

≈ 1 Comment

Tags

Alfredo, coq au vin, shrimp


Here are two meals we made. The first is probably one of the best alfredo sauces I have ever eaten. Not “gummy” with cheese, but rather clean and smooth. Shrimp went very well with the sauce. The second is an “Old Persons Meal”, of sorts. Fried chicken with garlic mashed potatoes with pan dripping gravy and garden green beans. Enjoy these.

Recipe – http://www.rockinrs.com/CS-Alfredo-Sauce.pdf

The recipe calls for penne pasta, but we didn’t have any. So we used linguini which worked very well. The shrimp really added to the dish – you could probably use any seafood, scallops, lobster or Dungeness crab might be good, or other protein. Use your imagination. 

The Alfredo was smooth and creamy and not grainy. It added to the shrimp we used and did not conflict with it. Several flavor levels came through that were delicious.

 

Fried Chicken

I have had problems when frying chicken, but this one seems to have over come that flaw. I added some baking powder to the flour that I used to coat the chicken and beaten egg to dredge the chicken in before the flour. We also made sure the chicken was dry before dredging. Cook slowly over medium high heat for about 5 minutes per side, taking care not to burn the chicken. Start cooking skin side down. We always use thighs, or second joints if you are on the East coast, bone-in and skin on.

The gravy was made from the pan drippings to which we added some flour and some wine. Made sure that was all mixed then added some half and half and completely combined to make the smooth gravy. It was delicious.

So there are two more meals from this past week. Next thing I am trying is Coq au Vin, Rooster in Wine. Probably not as good as Julia Child would do, but good nonetheless. Stay tuned and Good Eating!

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Shrimp, Beets and Lamb

28 Friday Jan 2022

Posted by Bob and Robin in Asian Food, Boise Farmers Market, Boise Food Adventures, Boise Foodie Guild, Brocolli, Buy Idaho, Buy Local, Captain's Shack, Cooking Styles, Dinner At Marnies, Dinner For Robin, Food - Make Your Own Meals, Food Photos, Fruits, Ginger, Greens, Housemade Sauces, Idaho Lamb, Interesting Information, Lamb, Local Markets, Made From Scratch, Main Dish, Meadowlark Farms, Montmorency Sauce, Once & Future Wine, Photos, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipe By: Robin Young, Recipes, Recipes - Dinner, Seafood, Shrimp, Vegetables, What's For Dinner?, Wine and Food, Wines - California

≈ 1 Comment

Tags

kielbasa, lamb, pierogi, shrimp, zinfandel


No. Not all at the same time, except for one dish which is a combination of two items. But first, let’s talk about lamb. Many people don’t like lamb and I can appreciate that. But I’m not so sure that folks are confusing lamb and mutton, which come from the same animal. Here are some differences from masterclass.com. Hope this helps. It’s mostly about time.

Mutton and lamb are two types of meat from sheep at different life cycle stages. Here are the main differences between the two types of red meat:

  1. Age: The key difference between mutton and lamb meats is the animal’s age. While mutton refers to the meat of an older animal (typically around three years old), lamb is the meat of a young animal (often around a year old).
  2. Flavor: Lamb is a younger animal, so the meat hasn’t had time to develop as much flavor—thus, it is milder with a faint, grassy flavor. Alternatively, mutton comes from an older sheep with more fat and muscles, giving it a strong, gamey flavor similar to goat, venison, or wild boar.
  3. Preparation: Due to its toughness, mutton tastes best when cooked slowly, which you can do using a slow cooker, slow-roaster, or meat smoker. In Kentucky, chefs sometimes use the mutton of older sheep for barbecuing. Lamb, however, is a tender cut of meat that benefits from a range of cooking methods, including roasting, grilling, and braising.
  4. Texture: Mutton comes from older sheep that have had more time to develop dense muscles and fat content, resulting in tough meat that can be dry or chewy. Conversely, lamb hasn’t had the time to develop much connective tissue, so the meat is often more tender and moist.
http://www.rockinrs.com/CS-Zin-Braised-Lamb-Chops.pdf

This is a wonderful dish which is fruity and a delicious way to prepare lamb chops. Especially thick cut ones.  We get our lamb from Meadowlark Farms in Nampa, ID. The beets – home grown -, Harvard Beets, is from a recipe that Robin came up with and they are wonderful. You can find her recipe at Robin’s Harvard Beets. This makes a wonderful dinner and is a great paring. Any good, jammy Zinfandel will pair well with the lamb. We used a Once & Future Zinfandel (Joel Peterson)

 

http://www.rockinrs.com/CS-Panko-Shrimp.pdf

Once again. A delicious Asian type Panko Sesame Shrimp with Broccoli. The photo shows broccolini. That’s all we had so we used it. I think broccoli florets, as the recipe calls for, would be much better. Broccolini tends to be a little “woody” and can be hard to eat. The original recipe called for ginger powder – I changed it to fresh grated ginger and also added some garlic cloves.

The next recipe I want to try is adapted from Rachael Ray, Kielbasa and Pierogi Tray Bake. Problem is, I am having a hard time locating frozen potato pierogis. She used red, yellow and orange peppers, but Robin can not “handle” those peppers, so I have changed it to Poblanos. She has no problem with Poblanos. I also will change the high hot pepper level to 4 drops of Sriracha, which should “tame” the dish, somewhat. We are not particularly fond of hot, spicy foods – Carolina Reapers, habanera or Thai Chilies – so we tend to go light on those hot spices. But you can adjust to your liking when I get the recipe complete.

Enjoy this post and the recipes. Good eating!

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Air Fryer Recipes and New Location for the BFM

25 Monday Mar 2019

Posted by Bob and Robin in air fryer resources, AirFryer, AirFryer Recipes, Argentina Pink Shrimp, Boise Adventures, Boise Area Food Adventures, Boise Farmers Market, Boise Food Adventures, Boise Foodie Guild, Ethnic Foods, Organic Foods, Recipe By: Bob Young, Recipe by: Robin and Bob Young, Recipe By: Robin Young, Recipes - Seafood, Seafood, Shell Fish, Shrimp, What's For Dinner?

≈ 1 Comment

Tags

AirFryer, burgers, Resources, shrimp


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.

We can’t wait to see you on April 6th!

New BFM site in 2019

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Detoxing From Sugar

23 Saturday May 2015

Posted by Bob and Robin in Interesting Information, Photos By: Bob Young, Recipe By: Robin Young, Report By Robin, What's For Dinner?

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Tags

detox, sugar, sugar detox


23May2015_1_Robin-Working-On-Blogs_Trimmed_TransparentSince Robin does a lot of blog work “behind the scenes”, like researching topics, “White-Out Editor” and topic stimulation, it is time – past time – that she has her own By-Line Photo! Ta-Da! Here it is. Whenever you see this photo, you will know that she has done 99.99% of the research for this article. She makes a very good and refreshing drink from 2 cups Blackberries and 12 Fresh Sage leaves in 1 gallon of water. We use a Sun Tea maker. Muddle the blackberries a little to release the flavor and color. Leave the sage leaves whole and on stems.

“Trying to detox from sugar?
Here are 9 surprising facts you need to know, if you’re trying to do just that!

1.) Sugar is addictive
Research shows that sugar and sweetness can induce rewards and cravings that are comparable in strength to those from addictive drugs. Yikes!
While this may sound super-duper scary, it’s important to know so you:
A) Have a sense of why it’s so important to ditch the white stuff;
B) You have an inkling that your sugar detox will be a process (but no fear, you’ll most certainly get through it).

2.) There are 4 grams of sugar in a teaspoon of sugar
When you’re looking at a food label, check out the grams of sugar on the label. For example, if it says there are 22 grams of sugar per serving, that means there are 5.5 teaspoons of sugar per serving. You most certainly want to read labels of the biggest sugar-sucking culprits: cereals, granola, condiments, bread, snack items … basically, anything packaged. Your best bet is to always go with real fresh whole foods (think fruits, veggies, whole grains, beans/legumes, poultry, and meat).

3.) Fruit, veggies, and dairy naturally have sugar
Fruits and veggies naturally have some sugar in them, and veggies have even less naturally occurring sugars than fruit. When you’re trying to detox from sugar, it’s important to fill up on a ton of vegetables. Their fiber and water content (plus good-for-you antioxidants) will fill you up, without filling you out. A simple motto to keep in mind for every meal/snack is “produce and protein are musts.” The protein food (tempeh, seafood, fish, poultry, beans/lentils, eggs, nuts/seeds) will keep you satisfied and help your blood sugar stay stabilized, especially when paired with fiber-filled fruits and/or veggies.
As far as dairy goes, if it works for you, keep it plain. Dairy naturally has sugar in it from the milk-sugar lactose. But, once you start getting into flavored yogurts, you’ll start seeing way more sugar than normal, so read the ingredients and keep your dairy simple, plain, and natural.

4.) The serving size can add up
You want to check out how many servings are in a container. For example, in an energy drink we were looking at the other day, the nutrition facts label said there was 25 grams of sugar per serving. But, when looking at the number of servings in a can … there were two. That means, in total, there were 50 (whopping) grams of sugar per can – ew! 50 grams of sugar translates to 12.5 teaspoons of sugar in the whole can.
The World Health Organization recommends adults and children take in no more than 6 teaspoons of added sugar per day.

5.) Diet sweeteners do nothing for your diet
Don’t let marketing fool you! Check the ingredients for diet sweeteners: saccharin (Sweet N’ Low), aspartame (Equal), sucralose (Splenda), rebiana (Stevia). Although these guys are called “diet” sweeteners, they really do nothing for your waistline. In fact, studies show the opposite affect, associating them with metabolic syndrome, weight gain, and diabetes.

6.) Healthy fats are indeed good
The 80’s craze of low-fat and non-fat is so d.o.n.e. A serving of good fats from foods like, nuts and seeds, avocado, extra virgin olive oil, and omega-3 fatty fish at meals will help keep you satiated and your blood sugar steady, helping you detox from sugar.

7.) Stress management and sleep are super important
Stress and overwhelm can lead to sugar binges and the simple habit of eating for comfort. Dig deep to the root of your stress and see how you can alleviate the root (not just the symptom). For example, are you stressed due to email overload? Set clear boundaries and stop sending meaningless emails (don’t just try to work more to put a band-aid on the problem).
If you eat for comfort, make a list of all the other things that bring you joy and/or relieve stress and pull out your list as needed, so you have an immediate go-to when you can’t think super clear amidst stress.
Lastly, sleep is so important for weight management and cravings, so slowly start going to sleep earlier until you’ve found your perfect number of hours.

8.) Give your body time to adjust
When you’re first starting to cut out sugars, know it can take two to three weeks for your body to adjust, but once you break that point, trust us, there will be no going back! Your body will start to crave only fresh, whole real ingredients. If you need some help, check out this 10 Days of Real Food Pledge as well as Skinny Taste for awesome (natural) recipes.

9.) Liquid sugar is the worst
Sodas, sugary smoothies, disguised as health food, and caffeinated sugar bombs hit your blood sugar and body hard. Cut them out cold turkey ASAP. Hint water and hint fizz can (seriously) help to provide tasty water with no sugar or diet sweeteners – and absolutely nothing fake!”

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Wonderful Römertopf Chicken

30 Thursday Apr 2015

Posted by Bob and Robin in Captain's Shack, Chicken, Classic Herb Blends, Comfort Food, Dinner With Robin, Herbs, Photos By: Bob Young, Römertopf, Römertopf Cooking, Recipe By: Robin Young, Recipes, Roasted Vegetables, Special Dinners, Tagine, Vegetables, What's For Dinner?, Wine and Food, Wines - German

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Tags

chicken, Römertopf, roasted vegetables, romertopf, romertopf cooking, tagine cooking


04Mar2015_1_Ciottonwood-Grille_Robin-at-Arid-Club_GoodRömertopf chicken is so easy to do and it is wonderful! Crispy skin. Moist. From Wikipedia, we see that,

Different cultures have different techniques of cooking food in pottery. Some design pots that are fully finished by burnishing and therefore don’t require the pot to be soaked each time before use. Some are unfinished and work well when soaked for about 30–45 minutes in water, each time before use. The design and shape of the pot have been slightly modified from one culture to another to suit their style of cooking. Seasoning is an essential part of cooking in clay. Seasoning is done by making a broth with flour (rice or wheat) and vegetable cooking oil. These ingredients are mixed to the water in the pot and brought to a boil…The food inside the pot loses little to no moisture because it is surrounded by steam, creating a tender, flavorful dish. The evaporation of the water prevents burning so long as the pot is not allowed to heat until it is completely dry. Because no oil needs to be added with this cooking technique, food cooked in clay many times is lower in fat compared with food prepared by other utensils. Pots also seal all the nutrients inside the pot by locking steam in. The unglazed pottery utensil made from clay is inert or non-reactive and does not leach into food. Earthenware cooking pots are made from special clay that can withstand heat in an oven or on the stovetop.

Here are some photos of the Chicken Römertopf that we made. And as a note, using a Römertopf is very similar to using a tagine in Moroccan cooking. Both techniques, and several other clay pot techniques, use steam to maintain the moisture. Enjoy!

Chicken Romertopf with lemon, thyme, salt and pepper

Chicken Römertopf
with
lemon, thyme, salt and pepper

Cooked covered at 400 degrees F for 90 minutes then 30 minutes uncovered.

Oven Roasted Broccoli and Cauliflower with Meyer lemon olive oil, fine diced garlic, salt and pepper

Oven Roasted Broccoli and Cauliflower
with
Meyer lemon olive oil, fine diced garlic, salt and pepper

Oven roasted at 400 degrees F with lemon juice and lemon zest for 30 minutes. At 15 minutes the veggies are turned and returned to the oven for another 15 minutes.

Romertopf Chicken Oven Roasted Vegetables 2007 Mosel  Riesling

Römertopf Lemon and Thyme Chicken
Oven Roasted Vegetables
2007 Mosel Riesling

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Stained Glass Potatoes

06 Monday Apr 2015

Posted by Bob and Robin in Boise Farmers Market, Buy Idaho, Captain's Shack, Edible Flowers, Herbs, Herbs and Spices, Local Farmers Markets, Local Harvests, Local Markets, Party Time, Photos By: Bob Young, Potatoes, Recipe By: Robin Young, Recipes, Special Information, Vegetables, What's For Dinner?

≈ 3 Comments

Tags

edible flowers, potatoes, stained glass potatoes


21sept2013_2_robins-bday-captains-shack_gumbo_getting-happyThere must be 100 recipes for Stained Glass Potatoes or Stained Glass Potato Chips. But basically, most of them just use parsley. We like the addition of other herbs and edible flowers – pansy, viola, violets, etc. These flowers and herbs add some color to the “window”. Much less, flavor to the chips. Fun to do, but somewhat time consuming – it takes a while to place the herbs and flowers just in the right place. We baked ours at 400 ºF for 6 minutes and then turned the baking sheet 180º for another 6 minutes. All of the recipes that we looked at said to line a baking sheet with parchment, place the potato slices on the parchment, add a second sheet of parchment and then a second baking pan. Weigh this all down with bricks. We used a cast iron skillet for weight. One source for the recipe is from Martha Stewart at Parsley Potato Chips. She uses parsley, but we like the flowers and herbs better. The preparation and cooking process is the same. Here is a pictorial journey through the process. Enjoy and remember, if you want to, Left-Click any of these photos to enlarge. Cheers!

Some of the herbs we used. Thyme, violas, chives, taragon and baby sage.

Some of the herbs we used. Thyme, violas, chives, tarragon and baby sage. Use your imagination and use any colorful EDIBLE flower or herb you can fine. Remember – If you put it on a plate, one MUST be able to eat it. In other words, Poison Ivy is not a good selection to put in these chips!

Brush unsalted butter on the parchment paper.

Brush unsalted butter on the parchment paper.

Dust the buttered parchment paper with sea salt. fresh ground black pepper and cayenne pepper.

Dust the buttered parchment paper with sea salt, fresh ground black pepper and cayenne pepper.

Slice a potato thin enough to be transparent. Lay on the buttered parchment and place the herbs and flowers. Butter the herbs/flowers.

Slice a potato thin enough to be transparent. Lay on the buttered parchment and place the herbs and flowers. Butter the herbs/flowers.

Herbs and flowers placed to "paint" a picture.

Herbs and flowers placed to “paint” a picture.

Creating the "picture".

Creating the “picture”.

Thin sliced potatoes and "stained glass" being made.

Thin sliced potatoes and “stained glass” being made.

The finished product.

The finished product.

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Chicken Dinner and Cowboy Eggs

19 Friday Sep 2014

Posted by Bob and Robin in Acme Bake Shop Breads, Acme Bake Shop Red Wheat, Acme Bake Shop Sourdough, Arugula, Birthdays, Boise Artisan Bakery's, Boise Farmers Market, Breakfast, Breakfast With Robin, Brussels Sprouts, Buy Idaho, Captain's Shack, Classic Sauces, Cod, Cowboy Eggs, Dinner With Robin, Eggs, Food Prep, Fruit, Gumbo, Heirloom Tomatoes, Herbs and Spices, Local Farmers Markets, Local Harvests, Meadowlark Farms, Party Time, Photos By: Bob Young, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipe By: Robin Young, Recipes, Red Wheat, Salad, Seafood, Shell Fish, Shrimp, Sourdough Bread, Vegetables, Vinegars, What's For Dinner?

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Tags

Brussel sprouts, Cajun recipes, Cowboy Eggs, gumbo, heirloom tomato, mustard cream sauce, recipes


Robin at Flatbread.

Robin at Flatbread.

I really like this photo of Robin. I’m biased! Ah yes. Chicken Dinner and Cowboy Eggs, but not at the same time. I hope our Nutritionist sees this.
The Chicken Dinner is one that Robin has wanted to try, so last night was a perfect chance to make it. The Cowboy Eggs, also known by many different names, is at least once a week around here. I made Robin’s with Acme Bake Shop Turkey Bread – made with Red Wheat. It is super! Mine I made with Acme’s Sourdough, also super. So take a look at these meals. Give them a try. But, as a lot of our meals, there is not a measured recipe. I will try to document the chicken dinner as much as possible. Enjoy!

Braised Skinless Chicken Breast with mustard cream sauce Brussel Sprouts with balsamic and blood orange reduction Heirloom Tomatoes with basil threads

Braised Skinless Chicken Breast
with
mustard cream sauce

Steamed Brussel Sprouts
with
balsamic vinegar and blood orange reduction

Heirloom Tomatoes
with
fresh basil threads

This may sound involved and confusing. (1) Chicken Breasts – egg wash and Panko. Braise over med-low heat until golden brown. Remove from heat and turn heat off. Add 1/2 cup cream and 2 Tablespoons of a good stone ground mustard. We like Plochman’s. Work fast and stir constantly. The brown bits from the chicken will be absorbed into the sauce. When combined, pour over the chicken.
(2) Brussel Sprouts – Don’t curl your nose up, these are fantastic cooked this way. Trim off the ends of 2 cups of sprouts and cut lengthwise. Steam until tender and green. Please don’t boil! When green and tender, remove from heat. In a skillet add 3 Tablespoons of balsamic vinegar and 1 Tablespoon of Blood Orange infused Olive oil. (You can also use the zest and juice from one blood orange.) Reduce to 1/2. Add the sprouts and toss to coat the sprouts. Serve immediately.
(3) Heirloom Tomato Salad – Coarse chop about 1 cup of Arugula greens. Dice an heirloom tomato and place on top of the greens. Using fresh basil, julienne about 1 cup of the leaves. (Cut into thin strips) Generously sprinkle the basil on top of the salad.

That’s all there is to it. Use a boneless, skinless chicken breast. The balsamic reduction for the Brussel sprouts eliminates that strong, cabbage taste of the sprouts. The blood orange adds a little sweetness. Notice that there is no liquid salad dressing. If your basil is fresh and the tomatoes are fresh, you won’t need any dressing.

So for dinner tonight, I made a parsley, lemon zest and garlic gremolata to go with some baked cod and a green salad. While prepping that, I started the gumbo for the BSU game tomorrow night. They play Louisiana, so I thought gumbo would be appropriate. But first, breakfast this morning.

Cowboy Eggs (Eggs in Toast) Fresh Cantaloupe and Blueberries

Cowboy Eggs (Eggs in Toast)
Fresh Cantaloupe and Blueberries

How easier can you get? Simple. Quick. Wholesome. And the gumbo is doing fine. Here is the recipe for Robin’s 70th Birthday Gumbo. The recipe is for 60. Just reduce the size for however many you are serving. But for a tailgate party, this would be great. Try using bowls from sourdough bread. We’re making Colombian Corn Bread with ours tomorrow. Cheers!

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Cold Cucumber Soup

10 Sunday Aug 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Arugula, Boise Farmers Market, Captain's Shack, Chicken, Dinner With Robin, Heirloom Tomatoes, Housemade Soup, Local Farmers Markets, Local Markets, Muffuletta, Photos By: Bob Young, Recipe By: Robin Young, Sandwiches, What's For Dinner?, Wine and Food, Wines - Italian

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Tags

Chicken Muffuletta, cucumber soup, muffuletta, sourdough bread


Robin-Bob-In-Kitchen_Looking-RightDon’t shutter! (Oops! shudder) The Cold Cucumber Soup is really good and refreshing on a hot summer day, or night. Combine that with a Chicken Muffuletta and some heirloom tomato slices and some good wine and we had a good dinner.

Cold Cucumber Soup Chicken Muffuletta Heirloom Tomato

Cold Cucumber Soup
Chicken Muffuletta on Acme Bake Shop Sourdough
Heirloom Tomato

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Muffuletta – A Different Sandwich

09 Saturday Aug 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Arugula, Captain's Shack, Chianti, Chicken, Italian Food, Local Farmers Markets, Local Harvests, Local Markets, Photos By: Bob Young, Recipe By: Robin Young, Recipe: Bob and Robin Young, Recipes, Sandwiches, Sourdough Bread, Tapenade, What's For Dinner?, Wine and Food, Wines - Italian

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Tags

hoagie, marchesi vineyards, muffuletta, olive salad, recipes, sub sandwich, tapenade


Tuscan village photoIt never ceases to amaze me the number of different variations to a specific dish. In this case, a sandwich. When we were growing up in Newark, Delaware, we would probably call this a ‘submarine” – we had one at least once or twice a week. The muffuletta is close, very close. The sub is Italian in nature and “discovered” in South Philadelphia, around Hog Island in the Delaware River.

The term hoagie originated in the Philadelphia area. The Philadelphia Evening Bulletin reported, in 1953, that Italians working at the World War I–era shipyard in Philadelphia, known as Hog Island where emergency shipping was produced for the war effort, introduced the sandwich, by putting various meats, cheeses, and lettuce between two slices of bread. This became known as the “Hog Island” sandwich; shortened to “Hoggies”, then the “hoagie”. [Wikipedia]

It was known in the “early years” as a Hoagie. The name “submarine” came from the submarine base, Naval Submarine Base, Kings Bay, Rhode Island, among others.

Those living in Eastern Connecticut and Rhode Island are usually told that the name is associated with two facilities in Groton : the US Navy’s submarine base, and the nearby Electric Boat Company which built them. This quote seems to support that theory : “During World War II, the commissary of the United States Navy’s submarine base in Groton, Connecticut, ordered five hundred hero sandwiches a day from Benedetto Capaldo’s Italian deli in New London, where the name ‘sub’ was soon applied to the item.” —America Eats Out, John Mariani [Morrow : New York] 1991 (p. 114-5)”

Here is some information on the muffuletta from Wikipedia.

The muffuletta is both a type of round Sicilian sesame bread and a popular sandwich originating among Italian immigrants in New Orleans, Louisiana using the same bread.

Bread
A muffuletta is a large, round, and somewhat flattened loaf with a sturdy texture, around 10 inches across. It is described as being somewhat similar to focaccia. Bread used for the Muffuletta is different from focaccia, however, in that it is a very light bread,the outside is crispy and the inside is soft. It also has no additional seasonings baked into it, aside from the sesame seeds. The bread is more like French bread, but a tad heavier.

Sandwich
A traditional style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated olive salad, mortadella, salami, mozzarella, ham, and provolone. The sandwich is sometimes heated to soften the provolone. Quarter, half, and full-sized muffulettas are sold.
The signature olive salad consists of olives diced with the celery, cauliflower and carrot found in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours.
Olive salad is commercially produced for restaurants and for retail sale by vendors including the Boscoli Family, Rouses, Dorignacs, Franks, Roland Imported Foods, and Aunt Sally’s.
The traditional way to serve the sandwich at Central Grocery is cold, but many vendors will toast. This was mentioned in the PBS special Sandwiches That You Will Like.

Origins
The muffuletta sandwich has its origins at the Central Grocery in the French Quarter of New Orleans. According to Marie Lupo Tusa, daughter of the Central Grocery’s founder, it was born when Sicilian farmers selling their produce at the nearby Farmers’ Market would come into her father’s grocery for lunch and order some salami, ham, cheese, olive salad, and either long braided Italian bread or a round muffuletta loaf.

Here is probably a good variation on the original muffuletta. The recipe is

Here is probably a good variation on the original muffuletta. The recipe is Muffulettas. The one thing missing in this one that we made, is mozzarella. Also, this one has thinly sliced onion, chopped roasted peppers and arugula.

We made this variation tonight, chicken muffuletta. We used spinach, baked garlic and rosemary chicken, mortadella, thinly sliced onion and arugula.

We made this variation tonight, chicken muffuletta. We used spinach, baked garlic and rosemary chicken, mortadella, thinly sliced onion and arugula. The salad is a shrimp slaw.

You can see that variations can be many. Our one suggestion is to use a mild vinegar and not one that is sharp. If a sharp vinegar is all you have, try adding a very small amount of honey. Have fun with these. They do make an awesome sandwich. Cheers! Oh yes, serve it with a Chianti or maybe a 2013 Marchesi Vineyards Valentino Primitivo. The bread that we used for the Chicken Muffuletta is an Acme Bake Shop Sourdough.

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Zucchini Pancakes and Eggplant Pizza For Dinner

28 Monday Jul 2014

Posted by Bob and Robin in Basil, Boise Farmers Market, Buy Idaho, Captain's Shack, Dinner With Robin, Eggplant, Italian Food, Local Farmers Markets, Local Markets, Main Dish, Party Time, Photos By: Bob Young, Pizza, Purple Sage Farms, Recipe By: Robin Young, Recipes, Rice Family Farms, Special Dinners, Vegetables, Vegetarian Foods, What's For Dinner?, Zebra Tomatoes, Zucchini

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Burrata, eggplant, Eggplant Pizza, feta, limoncello, Roma tomatoes, Zucchini Pancakes


Wow! This was really a great change and it was Good! Take a look.

Eggplant Pizza Zucchini Pancakes Sliced Garden Fresh Green Zebra Tomatoes

Eggplant Pizza
Zucchini Pancakes
Sliced Garden Fresh Green Zebra Tomatoes
Housemade Limoncello

Here is the recipe for the Zucchini Pancakes. Another tasty way to use up all of those zucchini you either have now or will shortly. They could make a great party appetizer/finger food treat if you eat them cold with a dipping sauce. Then there is the Eggplant Pizza. Here is a recipe that is close, Eggplant Pizza, but we altered it. Instead of using a tomato sauce, we used fresh sliced Roma tomatoes. And for the cheese we used Burrata and some Feta. I sauteed the eggplant on one side, turned it and placed the tomato slice(s) on the eggplant, then the cheese and fresh basil. When the eggplant was browned, I placed a lid on the pan and let the cheese melt. These were really yummy!

The zucchini, eggplant, onions and Roma tomatoes all came from the Boise Farmers Market. The basil and the green Zebra tomato came from our garden. Cheers!

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