You say you don’t like borscht? Or beets? The addition of the beef short ribs and the carrots, sure does sweeten the flavor of the shredded beets. The red color is still there for the soup, but the beet flavor is very mild. Robin and I think it is a superb alternative to an “official” borscht. Here is the recipe, if you want to try this – Beef Short Rib Borscht. Print one out. It takes a while to cook, we use the CrockPot, but it is well worth the effort. Left-Click any of the following photos to see them enlarged. Enjoy and let us know how you liked it. Notice that there is no cabbage in this borscht. Cheers!
Yes! Even at 12 degrees here in Boise, we still have an outlet for those wonderful locally produced foods. Get to know your local farmers, and they will probably be able to get you some of their product that is not available in the stores. For instance, Ed Wilsey, Homestead Natural Foods, is looking into 1 1/2″ bone-in pork chops for me so I can stuff them. Yum! Here is a link to the Winter Boise Farmers Market Newsletter. Great information resource for places that sell local foods. Enjoy!
Personally, I think this was one of the best Pot Roasts I have ever tasted. The Demi-Glace Sauce hit the spot and makes a wonderful gravy that the roast and the vegetables cook in. The sauce thickens as the roast cooks. The original recipe came from Whole Foods here in Boise, but we changed it somewhat. Here is a link to the recipe. You might be surprised as to what we have added. Enjoy! Boise Crockpot Pot Roast. Serve this dinner with a good Pinot Noir wine, such as a 2010 Castle Rock Sonoma County Pinot Noir. That is only a suggestion as there are some other very good Pinots that will go just as well with this dinner.
Such a great Bouillabaisse Party on this cold and wintry night in Emmett, Idaho. Thank-You Victoria and Jeff for opening your home to this event. Victoria is pictured here. They have done a fantastic job on remodeling their home. There were about 15 people that enjoyed the Bouillabaisse, the wine and the crepes! Here are some photos of the evening. You can Left-Click any of the photos to enlarge. Cheers!
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the ProvençalOccitan word bolhabaissa, a compound that consists of the two verbs bolhir , to boil) and abaissar , to reduce heat, i.e., simmer.
There are at least three kinds of fish in a traditional bouillabaisse, typically scorpionfish (fr: rascasse); sea robin (fr: grondin); and European conger (fr: congre); and it can also include gilt-head bream (fr: dorade); turbot; monkfish (fr: lotte orbaudroie); mullet; or silver hake (fr: merlan) It also usually includes shellfish and other seafood such as sea urchins (fr: oursins), mussels (fr: moules); velvet crabs (fr: étrilles); spider crab (fr: araignées de mer) or octopus. More expensive versions may add langoustine (European lobster). Vegetables such as leeks, onions, tomatoes, celery and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaisemade of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread.
What makes a bouillabaisse different from other fish soups is the selection of Provençal herbs and spices in the broth; the use of bony local Mediterranean fish; the way the fish are added one at a time, in a certain order, and brought to a boil; and the method of serving. In Marseille, the broth is served first in a bowl containing the bread and rouille, with the seafood and vegetables served separately in another bowl or on a platter.