Shrimp & Asparagus Risotto

03 Saturday Apr 2010

Posted by Bob and Robin in Photos By: Bob Young, Recipe By: Robin Young, Recipes, Rice Products, Seafood, Things To Do

Shrimp & Asparagus Risotto and Fennel Salad

Prep Time: 40 minutes
Yield: 4 servings (serving size: 1 1/2 cups risotto)

Ingredients:
· 3 cups fat-free, low sodium chicken stock
· 1 cup water
· 2 teaspoons olive oil
· 2 3/4 cups chopped Vidalia or other sweet onion (about 2 medium)
· 1 cup Arborio rice
· 2 garlic cloves, minced
· 1 3/4 cups (1/2-inch) slices asparagus (about 8 ounces)
· 1 pound peeled and deveined medium shrimp, cut into 1-inch pieces
· 1/2 cup (2 ounces) crumbled feta cheese
· 1 tablespoon chopped fresh dill
· 2 tablespoons fresh lemon juice
· 1/8 teaspoon freshly ground pepper

Preparation:
1. Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Stir in rice and garlic; sauté 1 minute. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).
3. Stir in asparagus and shrimp; cook 5 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.

Fennel salad:
Combine 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon crushed fennel seeds, and 1/8 teaspoon freshly ground pepper in a large bowl. Add 6 cups torn romaine lettuce and 1 cup thinly sliced fennel bulb; toss well to coat.

Nutritional Information
Calories:426
Fat:8.9g (sat 3.6g,mono 2.8g,poly 1.2g)
Protein:33g
Carbohydrate:53.5g
Fiber:5.1g
Cholesterol:189mg
Iron:4.5mg
Sodium:668mg
Calcium:194mg

Cobb Salad Recipe

02 Friday Apr 2010

Posted by Bob and Robin in Classics, Party Time, Photos, Recipe: Bob and Robin Young, Recipes, Salad

≈ 1 Comment

Last night at the Le Cafe de Paris in Boise, we had a wonderful Cobb Salad. I do not like a bleu, or blue, cheese, but this was an awesome salad. Here is the recipe and some information. Cheers!

“Cobb salad is the quintessential American salad, first pulled together on a whim by Robert Cobb of the former Los Angeles landmark Brown Derby restaurant when he needed to feed Sid Grauman late one night (1937). It was such a hit, movie stars started requesting “Cobb’s salad”, and soon its popularity spread. The original Brown Derby restaurant on Wilshire Blvd. was eventually torn down in the 80s, like so many downtown LA landmarks – Perinos, the Ambassador Hotel – leaving a swath of strip malls in their place. I fondly remember the Brown Derby. It was in the shape of huge brown hat (you couldn’t miss it) and within a few blocks of where we lived when I was a kid. Ah well, big brown hat gone, but thank goodness the salad remains, a legacy of the Golden Era of Hollywood.” (Simply Recipes, Cobb Salad Recipe)

Cobb Salad Recipe

Ingredients:
½ head of Romaine
½ head of Boston lettuce
1 small bunch of Frisée (curly endive)
½ bunch of Watercress, coarse stems discarded

All lettuces should be rinsed, spun or patted dry, and coarsely chopped

6 slices of Bacon
2 ripe Avocados, seed removed, peeled, and cut into ½-inch pieces
1 whole skinless boneless Chicken Breast (about ¾ pound total), halved, cooked, and diced
1 Tomato, seeded and chopped fine
2 hard-boiled large Eggs, separated, the yolk finely chopped and the white finely chopped
2 T chopped fresh Chives
1/3 c Red-Wine Vinegar
1 T Dijon-style Mustard
1-2 t Sugar
Salt and pepper
2/3 c Olive Oil
½ c finely grated Roquefort Bleu cheese or Maytag Blue Cheese (This is the one I liked!)

Directions:
1) In a large salad bowl, toss together well the various lettuces and watercress.
2) Cook the bacon in a skillet on medium heat until crisp on both sides. Remove from skillet and lay out on paper towels to absorb the excess fat. Allow the bacon to cool. Crumble the bacon and set aside.
3) Compose the salad. Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives.
4) In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Add sugar to taste, ½ teaspoon at a time. Whisk the dressing. Serve separately or toss in with the salad.

Serves 4.

Sourdough Bread

02 Friday Apr 2010

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

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Now this is how a Sourdough Bread should look like. Your goal? The same as mine – make a loaf of sourdough that looks like this. There are 100’s, if not more, variations for a good sourdough. This one is my take on this traditional bread. The difference? I don’t use sugar, as such. I replaced the sugar with honey. If I could find Tupelo Honey, I’d use it. The closest that I can find is from WinCo’s bulk honey – an orange honey that is pretty good and has that Tupelo blossom flavor. Well, sort of. It’s close. Give this recipe a try. I hope you like it. Enjoy!

King Arthur’s Sourdough Bread
Rustic Sourdough Bread

Source: Bob Young adapted from Rustic Sourdough Bread: King Arthur Flour

This chewy loaf, with its deep-brown crust, can be made in two versions: with rich, deep, flavor, and very mild tang; or with assertive sour flavor, typical of a San Francisco sourdough loaf. Read our blog about this bread, with additional photos, at Bakers Banter Blog. This recipe was adapted by me from the King Arthur Flour web page and Bakers Banter Blog.

Ingredients:
1 c “fed” sourdough starter (See Note)
1½ c lukewarm Water, 100ºF
2 t instant Yeast
2 T Honey
2½ t Salt
5 c King Arthur’s Unbleached All Purpose Flour

Directions:
1) Combine all of the ingredients, kneading to form a smooth dough.
2) Allow the dough to rise, in a covered bowl, until it’s doubled in size, about 90 minutes.
3) Gently divide the dough in half; it’ll deflate somewhat.
4) Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.
5) Spray the loaves with lukewarm water.
6) Make two fairly deep horizontal slashes in each; a serrated bread knife, wielded firmly, works well here.
7) Bake the bread for 25 to 30 minutes, until it’s a very deep golden brown. Remove it from the oven, and cool on a rack.

Note – To feed a sourdough starter:
Remove 1 cup of your starter and either give it away and let a friend start their own or make pancakes or waffles.
Add –
½ c 100°F Water
1 c King Arthur Unbleached All Purpose flour
Stir to completely blend and let sit 12 hours before using.

Trial Run Easter Dinner 2010

28 Sunday Mar 2010

Posted by Bob and Robin in Celebrations, Classic Sauces, Food, Holiday Menu, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes, Things To Do

≈ 1 Comment

Easter is still a week away, but when you change your “traditional” dinner from lamb to say ….. well, ham, you have to make a trial run. And too, you have to have some idea of how you are going to prepare it. We decided not to go again, the “traditional” way of pineapple. Instead, we are going to use Elderberry Sauce for the coating and blending with it, clove. And about 2 pints or so of water in the pan to collect those drippings. Save those drippings. And bake with the ham some Sweet Potato or Yam. The photo here is after 1 hour at 375 degrees F. Time to re-bast with the elderberry. Don’t be afraid to let it drip into the water, which is now full of ham juice. Don’t let
this liquid dry up. It’ll make an awesome reduced sauce. After about 2 hours at 375 degrees F, the ham should be done. Remove it from the oven and let cool for about 20 minutes. Bast one more time while still hot. Let the elderberry sauce drip into the pan. Chill the pan drippings and skim off the fat. Make a roux and remove from the pan and set aside. Pour the drippings into the pan. Reduce by about 1/2. Add the roux and thicken. Plate the meal with sauteed asparagus and the potato. You can either slice the potatoes or gently “mash” them, leaving some chunks. Place some of the Ham Elderberry Reduction on the potatoes and ham. Serve with a 2008 Tualatin Estate Frizzante Muscat or a good Asti. Cheers!

Irish Soda Bread

17 Wednesday Mar 2010

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

≈ 2 Comments

Nope! I’m not done yet! It is springtime warm outside and my BBQ is saying, “Pulled Pork!”. (Is that a gauntlet Mr Joe?) But that will have to wait, and I have been working on that too this morning. But today is St Patrick’s Day and here to go with your Corned Beef and Cabbage, Green Wine, Guinness Stout and some good Scotch Whisky, is my rendition of an Irish Soda Bread.

Irish Soda Bread

Author: Bob and Robin Young
Web Page: http://www.rockinrs.com
Degree of Difficulty: Easy
Oven Temperature: 375°F
Servings: 20

Ingredients:
3 c All-Purpose flour
1 c Whole wheat flour
1 t Baking Soda
1 T Baking Powder
4 T Honey, use a light, floral honey. Tupelo is good.
½ t Salt
½ c Butter, room temperature
1 c Butter milk
1 Egg
¼ c Butter, melted
¼ c Buttermilk

Directions:
1.) Pre-heat oven to 375°F. Lightly grease a large baking sheet.
2.) In a large bowl, mix together the flour, honey, baking soda, baking powder, salt and butter. Stir in 1 cup Buttermilk and egg.
3.) Turn the dough out onto a lightly floured surface and knead lightly. Form dough into a round and place on a prepared baking sheet.
4.) In a small bowl, combine the melted butter with ¼ cup of buttermilk; brush the loaf with this mixture. Use a sharp knife and cut an “X” into the top of the loaf.
5.) Bake in a pre heated oven for 40 – 50 minutes or until a tooth pick inserted into the loaf comes out clean (190°F). You can continue to brush the loaf with the butter mixture while it bakes.

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour and 5 minutes

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Do enjoy the day!!

Chicken Pot Pie

15 Monday Mar 2010

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

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No, it’s really not your everyday, customary dinner, made by Mom Chicken Pot Pie. But it could be. And if you want the original recipe, Click Here. In the meantime, I have posted the recipe here. Do enjoy!!

Here it is already to go into the oven. It looks good! But, it is not one of those little, preservative laden, store bought items.

And here is the Chicken Pot Pie plated with a nice Baby Spinach and Strawberry Salad. Serve this dinner with a delightful and old 1986 Rose Creek Idaho Johannesburg Riesling and you have an awesome and different dinner. Probably not one your Mom would make. Here … You try it. Let me know what you think. Cheers!!

Chicken Pot Pie

Author: Bob and Robin Young

Comments: We had this dish with a 1986 Rose Creek Idaho Johannesburg Riesling.
Degree of Difficulty: Easy
Oven Temperature: 350°F
Servings: 8

Ingredients:
2 9 in Pie crusts
2 lg Chicken breasts, cut into ¼” chunks
½ c Diced carrots
½ c Celery, diced
½ c Corn kernels
½ c Broccoli florets, cut into small pieces
1 med Shallot, diced
1 med Potato, diced
¼ c Madeira
½ c Chicken stock
½ c Heavy cream
¼ c Flour
3 T Butter
1 T Olive oil
¾ T Thyme
½ T Sage, dried

Directions:
1.) Cook off one of the pie crusts in a 9-inch deep dish pie plate at 450°F until it just turns brown. Remove from oven and let cool.
2). Dice the chicken into ¼” pieces. Roll in flour. Place 1 Tablespoon butter and 1 Tablespoon olive oil in 4 quart pot. Cook the chicken off until just done. Remove the chicken from the pot and set aside.
3.) In the same pot, add all of the diced up vegetables and the thyme and the sage. Add 1 Tablespoon butter. Cook through. Add the chicken stock and the Madeira. Bring to a boil. Add the cream. Bring to a slow boil and cook for 10 minutes.
4.) Add the cooked chicken. Bring to a slow simmer. Check for thickness of the sauce. If not thick enough add a little more flour.
5.) When the potatoes are cooked almost through, pour mixture into the pie shell. Break 1 Tablespoon butter into pieces and dot the top of the mixture. Place the top pie crust on top and seal along the edges. Puncture with a fork so steam will escape during cooking.
6.) When the upper crust turns a golden brown – about 45 minutes – remove from the heat and let cool for 10 minutes. Serve with a nice green salad.

Cooking Times

Preparation Time: 30 minutes
Cooking Time: 45 minutes
Inactive Time: 10 minutes
Total Time: 1 hour and 25 minutes

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Please do try this recipe. It’s fun to make and fun to eat! Cheers!

Rudy’s Trivia

26 Friday Feb 2010

Posted by Bob and Robin in Recipes, Rudy's Twin Falls, Things To Do

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And again, this trivia information from Rudy’s. Enjoy and by all means, pay Rudy’s a visit!!

This Week in the History of Food & Drink

February 22, 1630: Quadequina, an American Indian, introduced English colonists to popcorn. He had brought some to their first Thanksgiving dinner. (Some sources say 1631).

February 23, 1896: Leo Hirshfield introduced the Tootsie Roll at his small store in New York City. It was supposedly named after his 5 year old daughter, whose nickname was ‘Tootsie.’

February 24, 1938: DuPont begins production of nylon toothbrush bristles. A patent had been granted in 1937. The nylon bristles replaced hog bristles. No more brushing your teeth with hog hair.

February 25, 1922: Donald McLean was born. McLean was a Scottish potato expert who supposedly had the world’s largest private collection of potatoes, with 367 varieties.

February 26: National Pistachio Day

February 27, 1827: The first Mardi Gras celebration was held in New Orleans.

February 28: National Chocolate Soufflé Day

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Warm Valrhona Chocolate Cake

One of our Rudy’s picks this week is France’s prized Valrhona chocolate. It’s the star of the richly delicious dessert. For a very runny center, undercook the cake a little bit and serve immediately. The cake can be held raw in the soufflé cup uncovered and refrigerated up to eight hours before baking.

Yield: 4 servings

Ingredients:
6 ½ ounces Valrhona Caribe Chocolate with 66% Cocao Mass, chopped
½ cup unsalted butter
5 teaspoons Valrhona cocoa powder
3 eggs, separated
¼ cup sugar

Method:
Preheat the oven to 450º. Lightly coat the inside of four, 4-ounce oven-proof soufflé cups with butter. Heat 2 inches of water in the bottom half of a double boiler over medium heat. In the top half, place the chocolate and butter. Melt the chocolate mixture for 5 minutes, then remove it from the heat and stir it until it is smooth. Transfer the mixture to a large stainless-steel bowl and whisk in the cocoa and all the egg yolks. Set the chocolate mixture aside. In a separate bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Slowly add the sugar and continue beating until the mixture is stiff and shiny but not dry, forming a meringue. Lightly fold the meringue into the chocolate until completely combined. Divide the soufflé batter equally among the prepared soufflé cups. Place cups on a sheet pan and bake for 7 minutes, until puffy and slightly browned on top. Serve immediately by inverting each cup (with an oven mitt) onto a plate until the cake is released. Cut carefully around edges of the cakes to loosen them if they do not come out. Serve with whipped cream or ice cream.

Recipe Notes:
Be sure to not overheat the butter; overheated butter will separate and result in a greasy, crumbly cake.

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Fasnacht’s Are Ready!!

17 Wednesday Feb 2010

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

≈ 4 Comments

After two days and two rises, here is what we end up with. Photos starting at the 2nd rise, day #2.

Here we are at the 2nd day. The 4 eggs and 1/2 cup of lard have been added and the flour mixed in.

After a 2 hour rise, we roll the dough out and cut the Fasnachts. (I can taste them now!!)

Deep fry them at 325 degrees F until they are golden brown. Take them out and roll them in …. almost anything.

It’s munch time!! Take an extra cholesterol pill. You’ll probably need it. No one said they were healthy; Just good!

Well, now it’s your turn, Joe and Diane! Enjoy, they are hearty. Cheers! The recipe is elsewhere on this blog.

Salmon with a Coffee Latte

16 Tuesday Feb 2010

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

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Yes, you read that right! Salmon with a Coffee Latte. Coffee Latte is really easy to do. Brew your coffee with 2 strips of broken bacon and then make a cream froth for the top. Serve with a dessert.
The salmon pictured is sauteed and then a reduction of shallot and tarragon in Marsala. Plate with a nice green salad and corn. Pair the dinner with a good 2005 Vickers Vineyard Chardonnay and you have a good dinner. It is not really that hard to make and probably would work with a Halibut steak or maybe a nice fillet of Flounder.

Portobello Mushroom Cappuccino Bisque with Brandied Thyme Froth

09 Tuesday Feb 2010

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

≈ 1 Comment

Eat your hearts out! Or let the cream do it. Or maybe the butter! Or maybe the brown sugar! Whatever you do, enjoy this. It’s not hard to do! Cheers!

Portobello Mushroom Cappuccino Bisque with Brandied Thyme Froth

–from Executive Chef Andrew Sutton of Napa Rose at Grand Californian Hotel, Anaheim, CA

Serves: 6

FOR PORTOBELLO CAPPUCCINO BISQUE:
1 tablespoon butter
1/2 cup sliced shallots
1 cup sliced portobello mushrooms, gills removed
2 cups sliced white mushrooms
1/2 cup medium dry sherry (Amontillado)
1 quart heavy cream
1 cup veal demi-glace (can be purchased at most high-end
grocery stores)
1 bunch thyme stems
2 bay leaves
1 teaspoon lemon juice
Kosher salt and cracked
black pepper

TO PREPARE PORTOBELLO CAPPUCCINO BISQUE (CAN BE PREPARED THE DAY BEFORE):
1: Sauté shallots in melted butter until translucent.
2: Add portobello mushrooms and white mushrooms and continue to sauté until they “throw their water” (the liquid inside the mushroom), approximately 7-10 minutes.
3: Add sherry and reduce by half.
4: Add demi-glace, heavy cream and all herbs. Simmer for 25 minutes, strain, chill and reserve.

FOR BRANDIED THYME FROTH:
1 cup cold heavy whipping cream
2 tablespoons freshly chopped thyme
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
2 tablespoons brandy or cognac

TO PREPARE BRANDIED THYME FROTH:
1: Place all ingredients in a mixing bowl and whip up to a soft peak.

FOR BISQUE GARNISH :
1 cup julienned portobellos, stems & gills removed
1/2 cup thinly sliced scallions, greens and whites
2 tablespoons freshly chopped thyme
1 tablespoon freshly chopped sage
1 teaspoon lemon juice
2 tablespoons brandied froth

TO PREPARE BISQUE GARNISH AND SERVE:
1: Sauté portobello mushrooms until tender. Set aside.
2: Sauté scallions in a little oil. Add the strained bisque and bring to a boil. Add chopped thyme, sage and lemon juice. Adjust seasoning with salt and cracked pepper.

TO SERVE:
1: Warm six coffee cups and place the sliced and sautéed portobello mushrooms in the bottom of the cups. Add the hot bisque and top with the brandied froth.