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Category Archives: Spanish Food

3 Lucious Meals

06 Wednesday May 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bakery, Avocado, Bacon, Beans, Black Beans, Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Brown Basmati Rice, Captain's Shack, Cinco de Mayo, Comfort Food, Corn, Dinner With Robin, Eggs, Feta Cheese, Focaccia, Herbs and Spices, Idaho Pork, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Omelet, Party Time, Peaceful Belly Farms, Photos, Photos By: Bob Young, Pork, Pork Tenderloin, Puerto Rican Food, Puerto Rican Recipe, Purple Sage Farms, Salad, Sofritto, Spanish Food, Special Dinners, Spice Blends, Spinach, Steamed Clams, What's For Dinner?, Whats For Breakfast?

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black beans, brown basmati rice, Cinco de Mayo, sofrito


21sept2013_2_robins-bday-captains-shack_gumbo_getting-happyIt was a good Cinco de Mayo! At least meal wise. All from scratch, which really makes it fun, and then from mostly local products. Pork. Sofrito. Brown Basmati Rice. Mango Margaritas. Rhubarb Red Sauce. Black Olive and Rice Salad. Mostly fit the occasion; the holiday.
The photos below will give you an idea of these meals. Left-Click any of them to see enlarged. What did you do fro Cinco de Mayo? What did you cook? Have to eat? Anything special? Let us know. Spread the delicious words;photos. Cheers!

Pork and Sofrito Avocado Tomato Salad Brown Basmati Rice and Black Beans Mango Margaritas

Pork Tenderloin and Sofrito
Avocado and Tomato Salad
Brown Basmati Rice and Black Beans
Mango Margaritas

Good Cinco de Mayo dinner and fun to make!

Red Velvet Cake with Strawberries and Whipped Cream Our neighbors brought this to us just because. Thank you! See why we love Boise?

Red Velvet Cake
with
strawberries and whipped cream

Our neighbors brought this to us, just because. Thank you! See why we love Boise?

Spinach Omelet with rhubarb red sauce and sofrito Bacon Toasted Focaccia

Spinach Omelet
with
rhubarb red sauce and sofrito
Bacon
Toasted Focaccia

Such a differently good breakfast.

Steamed Clams Buttered Corn Black Olive, Tomato and Brown Basmati Rice Salad

Steamed Clams
Buttered Corn
Black Olive, Tomato and Brown Basmati Rice Salad

Really a yummy dinner. Now for clam chowder with the broth.

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Mirepoix. What is it?

02 Thursday Oct 2014

Posted by Bob and Robin in Cajun Food, Classic Cuisines, Classic Herb Blends, Classic Sauces, Cooking Styles, Ethnic Foods, French Foods, German Food, Italian Food, Mirepoix, Polish Food, Puerto Rican Food, Spanish Food, Traditional Food, What's For Dinner?

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Cajun trinity, mirepoix, soffritto, sofrito, suppengrun


Robin-Bob-In-Kitchen_Looking-RightWell, the simple answer is a combination of onions, celery, either the common pascal celery or celeriac and carrots. Mirepoix is a flavor base used widely in stocks, soups, stews and sauces. These ingredients are also known as aromatics. Traditionally, the ratio of these ingredients is 2-1-1, that is, 2 parts onion, 1 part celery and 1 part carrot. And if you want a white stock, or fond blanc, substitute parsnips for the carrots to maintain the pale color. There. I have added one variation. There are many and we will get to that in time.
OK. So where did this come from? Wikipedia says that,

Though the cooking technique is probably older, the term mirepoix dates from the 18th century and derives, as do many other appellations in French cuisine, from the aristocratic employer of the cook credited with establishing and stabilizing it: in this case, Charles-Pierre-Gaston François de Lévis, duc de Lévis-Mirepoix (1699–1757), French field marshal and ambassador and a member of the noble family of Lévis, lords of Mirepoix in Languedoc since the 11th century. According to Pierre Larousse (quoted in the Oxford Companion to Food), the unfortunate Duke of Mirepoix was “an incompetent and mediocre individual. . . who owed his vast fortune to the affection Louis XV felt toward his wife and who had but one claim to fame: he gave his name to a sauce made of all kinds of meat and a variety of seasonings”: The term is not encountered regularly in French culinary texts until the 19th century, so it is difficult to know what a dish à la mirepoix was like in 18th-century France. Beauvilliers, for instance, in 1814, gives a short recipe for a Sauce à la Mirepoix which is a buttery, wine-laced stock garnished with an aromatic mixture of carrots, onions, and a bouquet garni. Carême, in the 1830s, gives a similar recipe, calling it simply Mire-poix; and, by the mid-19th century, Gouffé refers to a mirepoix as “a term in use for such a long time that I do not hesitate to use it here”. His mirepoix is listed among essences and, indeed, is a meaty concoction (laced with two bottles of Madeira!), which, like all other essences, was used to enrich many a classic sauce. By the end of the 19th century, the mirepoix had taken on its modern meaning and Joseph Favre in his Dictionnaire universel de cuisine (c. 1895, reprinted 1978) uses the term to describe a mixture of ham, carrots, onions, and herbs used as an aromatic condiment when making sauces or braising meat.

Basic Mirepoix

Basic Mirepoix


Cajun "Holy Trinity" Onion, celery and green pepper.

Cajun “Holy Trinity” Onion, celery and green pepper. Just one variation to a mirepoix.

OK. That’s great. But what is the Cajun variation? Here, from Wikipedia, we find one explanation.

The holy trinity, Cajun holy trinity, or holy trinity of Cajun cooking is the Cajun and Louisiana Creole variant of mirepoix: onions, bell peppers, and celery in roughly equal quantities. This mirepoix is the base for much of the cooking in the regional cuisines of Louisiana. Variants use garlic, parsley, or shallots for one of the three. The preparation of Cajun/Creole dishes such as étouffée, gumbo, and jambalaya all start from this base. Origin of the name – The name is an allusion to the Christian doctrine of the Trinity. Louisiana is a strongly Roman Catholic region. The term is first attested in 1981 and was probably popularized by Paul Prudhomme.

And here are some other variations, mostly from Wikipedia. Enjoy!

  1. Not to be confused with Italian Soffritto, which is a kind of Mirepoix. Sofrito being prepared in Spain. Sofrito or refogado is a sauce used as a base in Spanish, Portuguese, and Latin American cooking. Preparations may vary, but it typically consists of aromatic ingredients cut into small pieces and sauteed or braised in cooking oil.
    In Spanish cuisine, sofrito consists of garlic, onion, paprika, peppers, and tomatoes cooked in olive oil. This is known as refogado or sometimes as estrugido in Portuguese-speaking nations, where only onions and olive oil are often essential, garlic and bay laurel leaves being the other most common ingredients.
  2. Italian Soffritto. The Italian version of mirepoix is called soffritto (not to be confused with the Spanish sofrito). According to the American reference work The Joy of Cooking, an Italian soffritto is made with olive oil, especially in Southern Italy, rather than butter, as in France or in Northern Italy, and may also contain garlic, shallot, leek, and herbs. From Tuscany in central Italy, restaurateur Benedetta Vitali writes that soffritto means “underfried”, describing it as: “a preparation of lightly browned minced vegetables, not a dish by itself.” It is the foundation on which many Tuscan sauces, and other dishes are built. At one time it was called “false ragout”, because soffritto was thought to vaguely recall the flavor of meat sauce…According to Vitali, mastery of the soffritto is the key to an understanding of Tuscan cooking. Her classically restrained Tuscan soffritto is garlic-less and simply calls for a red onion, a carrot, and a stalk of celery—all finely minced by hand and slowly and carefully sauteed in virgin olive oil in a heavy pan until the mixture reaches a state of browning appropriate to its intended use.
  3. German Suppengrün. Suppengrün means soup greens in German, and the Dutch equivalent is soepgroente. Soup greens usually come in a bundle and consists of a leek, a carrot and a piece of celeriac. It may also contain parsley, thyme, celery leaves, rutabaga, parsley root and onions. The mix depends on regional traditions as well as individual recipes. The vegetables used are cold climate roots and bulbs with long shelf lives. Suppengrün act as herbs and impart hearty, strong flavors to the soup or sauce, providing a foil for other strong tasting ingredients such as dried peas and beans or pot roast. Large chunks of vegetables are slow cooked to make flavorful soups and stocks, and are discarded when the vegetables have given up most of their flavor. Finely chopped suppengrün are browned in fat and used as a basis for a finished sauce. The vegetables may also be cooked long enough until they fall apart, and may become part of the sauce or pureed to form the sauce.
  4. Polish Włoszczyzna. Włoszczyzna is the Polish word for soup vegetables or greens. The word literally means “Italian stuff” because Queen Bona Sforza, who was Italian and married Polish King Sigismund I the Old in 1518, introduced this concept to Poland. A włoszczyzna may consist of carrots, parsnips or parsley root, celery root or celeriac, leeks and savoy or white cabbage leaves, and sometimes celery leaves and flat-leaf parsley. The most typical, prepackaged combination is celery root, parsley root, carrots and leeks. Włoszczyzna is usually chopped up and boiled to form a flavour base for soups and stews.

And if you are still hungry for information and maybe a recipe or two, try CIA – Professional Cook link. Much information here. Hoipe you enjoyed this article. Good luck with your mirepoix!!

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Cruise Night At The Buzz

13 Wednesday Aug 2014

Posted by Bob and Robin in Classic Cuisines, Dessert, Dinner With Friends, Dinner With Robin, Ethnic Foods, French Foods, Greens, Grilled Vegetables, Italian Food, New Zealand Food, Party Time, Photos By: Bob Young, Salads, Spanish Food, Vegetables, What's For Dinner?, Wines - French, Wines - Italian, Wines - New Zealand, Wines - Spanish, Wines - Tuscan

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Buzz, Cruise Food, The Buzz Coffee and Wine, Wine, Wine Dinner Buzz Bistro


08July2014_2a_The-Buzz-Remodeled_New-Growler-Beer-Wine-AreaThe wines tonight came from around the world with stops in Italy, Spain, New Zealand, Tuscany and France. The food came from different cruise lines and indeed was Cruise Food. And if you have ever been on a cruise and have eaten onboard, you know what a dedicated support team the kitchen Exec Chef has.
When Cristi prepares these tastings, she also has a dedicated support team and it is about time that I recognize them and tell them publically how much we appreciate their time and effort.
Tommy, Cristi’s husband, keeps the dinner plates moving and remembers that I like bread with my meals.
Austin and Bailey, Cristi’s children, help by serving, bussing the tables and setting the tables up.
Peggy Hand-Behrens researches the menu, sits down with Cristi and pairs the wines with the food, and then prepares some of the entrées. She also helps to pour the wine and prepare the dishes. She is one busy Lady!
Joseph Geist, when he is available, helps to pour the wines.
To all of these folks a BIG Thank-You! Your efforts are really appreciated and without your support, the program may not exist. So if you participate and enjoy these dinners, please let these folks know how much you appreciate them and the service they give.

Beef Carpaccio ()Celebrity Lines), Italy 2011 Zonin Valpolicella 14% alc a good wine with this salad [16]

Beef Carpaccio (Celebrity Lines), Italy
2011 Zonin Valpolicella
14% alc a good wine with this salad [16]

Chilled Peach Soup (Royal Caribbean) Spain 2011 Tierras Guindas 13.5% alc. a super good wine with this super good soup [17]

Chilled Peach Soup (Royal Caribbean) Spain
2011 Tierras Guindas
13.5% alc. a super good wine with this super good soup [17]

BBQ Sweet Potato Salad (Carnival) New Zealand 2013 Wild South Sauvignon Blanc 1.5% alc really6 a super good wine particularly with this entree. [18]

BBQ Sweet Potato Salad (Carnival) New Zealand
2013 Wild South Sauvignon Blanc
12.5% alc really a super good wine particularly with this entrée. [18]

Jamaican Jerk Chicken (Princess) Spanish 2001 LAN Rioja 13.5% alc. another superb wine paired well with the spiciness of the chicken. [18] (notice the bread?)

Jamaican Jerk Chicken (Princess) Spanish
2001 LAN Rioja

13.5% alc. another superb wine paired well with the spiciness of the chicken. [18]
(notice the bread?)

Cream Brule (Royal Caribbean) France 2013 Bila-Haut 13.5% alc. a good match with the Cream Brule [18]

Crème Brûlée (Royal Caribbean) France
2013 Bila-Haut

13.5% alc. a good match with the Crème Brûlée [18]

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Spanish Wine Dinner at the Buzz

10 Wednesday Apr 2013

Posted by Bob and Robin in Paella, Party Time, Photos, Photos By: Bob Young, Spanish Food, Spanish Wines, Special Events, What's For Dinner?, Wine and Food

≈ 2 Comments

Tags

Spanish Wines, sparkling wines, the Buzz, Wine Dinners


April Schedule at the BuzzAnother exciting and great wine dinner at The Buzz on Tuesday evening, April 9! (The same wines and dinner will also be presented Wednesday, April 10.) Cristi and crew did another good job. Robin wanted to expose some of her Nurse friends to The Buzz and the program that Cristi presents for wine dinners. She invited 22; 18 came. It was a great time and Cristi and Tommy placed us altogether. There are some photos of the nurses below. But first ….. Let’s eat! Wine scores are listed as [20]. Please cast your Vote above!

Robin brought a Rollingstone Chevre for everyone to try.

Robin brought a Rollingstone Chevre for everyone to try.

Sopa de Pastor Manchego

Albondigas and Sherried Mushroom Empanada
2009 Mercedes Eguren
14% alc. great food paring with the appetizers. little citrus on the finish. [17] $14.00

Sopa de Pastor Manchego

Sopa de Pastor Manchego
(Such a good soup!)
2010 Layer Cake Garnacha
14.5% alc. this was the best wine of the night, in my opinion. light chocolate on the nose and a long finish. [19] $18.00

Ensalada Sevillana

Ensalada Sevillana
2011 Raimat Albarnio
12.5% alc. a hint of pear on the nose. fruity. did not pair well with the salad dressing. [18] $14.00

Paella

Paella
(If you have never had paella, you really should try it. It’s like a stew – there are many, many variations. But most have seafood and rice with some type of meat.)
2007 Lan Rioja
13.5% alc. good paring with the spiciness of the paella. black cherry on the nose. [18] $22.00

Torrijas and Flan

Torrijas and Flan
NV Cava Coderniu
11.5% alc. I’m just not a fan of sparkling wines or Champagnes. this one was OK but not much more. [15] $13.00

And here are some photos of the St. Luke’s folks that Robin invited. I did not get photos of everyone. Enjoy!

Barb Herrick and Sherry Grabowski

Barb Herrick and Sherry Grabowski

Diane Ross, Carol Fountain

Diane Ross, Roli Martin Parker, Carol Fountain, Leslie Thomason, Kathy Kimmel

Sherry Grabowski, Connie Merrill, , Diane Ross, Susan Van Houten

Sherry Grabowski, Connie Merrill, Di McDonough, Diane Ross, Susan Van Houten

Those not pictured: Marti Downey, Pat Hutchison, Sue Montgomery, Joe Levitch, Marti Monk, Joe Murray, Gayle Ogle Weatherby, Wendy Weatherby Johnson and Ron Dunagan. Thank-You one and all for a great evening. Hope to see you again at The Buzz! Cheers.

43.624890 -116.214093

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