07 Sunday Nov 2010
It’s a cold, rainy day. 52 degrees, winds E@5mph, humidity 94% and 0.34″ of rain. YUK!
Guess it’s time for the soup bowl. Here is a recipe for Berryhill and Co‘s Tomato Basil Soup which is awesome! Thanks to Chef John Berryhill for sharing this recipe which comes from his blog. Berryhill and Co, for those of you not in Boise, is one of Boise’s finest restaurants. If you are ever in Boise, it is well worth a trip to eat there. Try this soup! The photo here is actually the soup. Cheers.
02 Tuesday Nov 2010
It’s been a while since we have been to the Bittercreek Ale House in Boise, but it is still pretty good fixins’. We usually go to the Red Feather Lounge, Bittercreek’s kissing cousin next door, but only because we are way to early and usually on a Saturday. Red Feather Lounge has a great breakfast and super dinners. So after voting today, we took ourselves out to lunch. Here is what we had. Enjoy. We did. And when in Boise, this is a good place to eat. Cheers!
BC Burger with Bacon
BLT
Fish Brewing Co., Spire Mountain Dark and Dry Hard Apple Cider
Bicycles
The lunches were very good as were the beer and the hard cider. I do like a good corn soup, Chicken Corn Soup from Lancaster or Lehigh Counties in Pennsylvania to be exact, but this Chipotle Corn Soup was superb. I liked it that much. $28.00 for lunch for the two of us. Cheers!
02 Tuesday Nov 2010
Posted in Food Trivia, Recipes, Rudy's Twin Falls, Things To Do, What's For Dinner?
Now this looks like an interesting week. There is even a recipe posted. Enjoy! (Source: Rudy’s – A Cooks Paradise)
November 2: The Soup Nazi first appears on the ‘Seinfeld’ TV show.
November 3: National Sandwich Day
November 4: National Candy Day
November 5: National Donut Day (This week just keeps getting better!)
November 6, 1993: The world’s largest peanut butter and jelly sandwich was created in Peanut, Pennsylvania. It was almost 40 feet long and used 150 pounds of peanut butter and 50 pounds of jelly.
November 7, 2010: Happy 45th birthday to ‘Poppin’ Fresh aka The Pillsbury Doughboy.
November 8: National Harvey Wallbanger Day.
In the United States alone, over 10 billion doughnuts are made every year.
However…Canadians Win! They consume the most doughnuts in the world and Canada has the most doughnut shops per capita.
OK. So we here in the States can try to win this competition. Here is a recipe from Rudy’s – A Cook’s Paradise for doughnuts. Enjoy them!
(Adapted from Desserts by the Yard, by Sherry Yard) If you’ve ever been to a street festival in any Little Italy in the United States, you know this lovely treat– a kind of fried doughnut that is tossed in a paper bag with powdered sugar. Use Sherry Yard’s basic batter recipe and then divid it into three portions, flavoring one with lemon zest, one with orange zest, and one with chocolate and orange zest.
Ingredients:
1 1/2 cups flour
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
‘2 tablespoons sugar
2 large eggs
2 cups ricotta
1 cup milk
1/2 teaspoon vanilla
1/4 teaspoon fresh grated nutmeg
1 teaspoon lemon zest
2 teaspoon orange zest
1 tablespoon cocoa powder
3/4 – 1 cup confectioner’s sugar
vegetable oil, for frying
about six brown paper lunch bags
Directions:
Sift together the flour, baking powder and salt.
In a medium bowl whisk together the eggs and sugar. Add the ricotta and whisk until smooth. Add the milk, vanilla and nutmeg and combine well. Whisk in the flour and divide into three smaller bowls. Add the lemon zest to one, mixing well. Add 1 teaspoon of the orange zest to the second, mixing well. Add the last teaspoon of orange zest and the cocoa powder to the last bowl and mix well. Cover the three bowls and put them in the refrigerator for at least 30 minutes (you can leave them for up to 4 hours).
Before you start frying the zeppole, set out a baking sheet with a wire rack on top of it for draining. Open and turn down the tops of six brown paper bags.
In large heavy pot heat two inches of oil to 350 F. Carefully spoon tablespoonfuls of batter into the hot oil in batches. Start with the lemon batter, then the orange, and finish with the chocolate-orange. Cook the batches of zeppole for about 2 – 2 1/2 minutes, flipping them over every 30 seconds. Fish them out with a mesh skimmer and let them drain on the rack. Keep cooking the zeppole in batches until you have no batter left.
Divide the zeppole into the brown paper bags and then sprinkle about 1 1/2 tablespoons of confectioner’s sugar into each bag. Close up the tops and give them a good shake to coat the zeppole with sugar. Eat warm.
30 Saturday Oct 2010
I can’t think of anything much better on a cool Autumn day than a Pulled Pork Sandwich, some chips and a Stella Artois. And especially when you make the pulled pork yourself. Here is The Recipe. Try it. Let us know how you liked it or how did you adapt the recipe. At any rate, have fun with this and invite your friends. Remember to use a good amount of the rub on the roast and let it sit for some time to let the rub “soak in”. Cheers!
27 Wednesday Oct 2010
Who is this? Actually, it’s my brother, Alex (love those argyle socks!!), and me in Pilani, India in 1957. Ahhhh. Ok. So what? Just two angelic 14 and 15 year old boys.
Here in Boise, there is one awesome Pizza Shop – Flying Pie Pizza. (There is a hot link in the sidebar of this page.) Still. So what? Every day they have a program called “It’s My Day”. If your name is Robin, Christopher, Connie, Tom, or a thousand other names, it is your day! You get to stop by and make a pizza. From scratch. With guidance. Fresh ingredients. Fun. Fun. Fun! So today, 27 October, the sign said, “If you were in India, it’s your day!” You have to prove it. I did. With this photo and several others. It’s all in fun and it was fun! It was great to have Joe Levitch there with us to celebrate “It’s My Day”. Thanks, Joe. So look at these photos and enjoy. I will explain what kind of pizza I made. You make your choice, within reason!
Joe Levitch, Flying Pie Pizza, Levco Builders and Levco Properties. Joe did the remodel on our kitchen. We are in Flying Pie Pizza on State Street in Boise.
Robin at the Salad Bar.
Filling out the ingredients we want on our pizza. Chimay is a must with pizza!
Ok. Here we go. (Love those dreadlocks!)
Bob preparing the pizza.
And Joe says, “I see you!”
Oh yes, the fire roasted tomatoes.
And what is in this pizza?
It’s My Day Pizza
Original Dough
Flying Pie “Our Famous Red Sauce”
Fresh Basil
Tangy Provolone Cheese
Smoked Gouda Cheese
Italian Salami
Marinated Artichoke Hearts
Fresh Sliced Mushrooms
Sliced Onions
Chunky Pineapple
Fire Roasted Tomatoes
And here is the pizza all cooked and ready to devour!
Thank-You all of the Flying Pie Pizza workers who helped us do this. It was absolutely fun. And we were able to eat our delicious pizza. It was good! Loved those Fire Roasted Tomatoes that gave the pizza a wonderful under tone flavor that added to the overall taste. And Joe, what can we say. Just Thank-You for joining us on our Fun Day! And if you are in Boise or you are going to visit Boise, try the Flying Pie Pizza. You’ll love it. It’s one of the best in the Northwest. Cheers!
27 Wednesday Oct 2010
Let’s see. If it’s Blue and Orange it must be Game Day! And, because of the colors, it must be Bronco Game Day! And that it was. Cold. Rain. Sleet. Snow in the mountains. And LaTech was a good opponent. BSU won 49 – 20, but not without some scary moments. Thanks LaTech for a great game! And Kellen Moore – Not only a Quarterback, but also a Punter, a Defenceman (he made a good tackle) and a Wide Receiver for a Touchdown! Sorry to disappoint the BCS people and not play Auburn or Oregon or some school like that, but your time is coming!! Remember Oklahoma? Or TCU? The Bronco Nation does.
And for the game, Robin put together these wonderful Game Day Handwiches with a great Cabbage Soup and Sliced Tomatoes. Serve these with a good Stella Artois and we’ve got a great game meal. The recipe is below the photos and in the meantime, take a look at this –
The Filling
The Circles
Folding the circles
Oven ready and brushed with melted butter
Game Day Handwiches fresh from the oven
Cabbage Soup
Dinner is presented
And now, the recipe!
Source: Robin Young
Yield: 4 Dozen
Ingredients – Pastry
3 c All-Purpose Flour
1 c Lard
1 c Whole Milk
1 lg Egg
1 t Salt
1 t Baking Powder
1 T Sugar
3 T Butter, melted and for brushing tops
Directions:
Mix by hand all ingredients, except for the melted butter, until the dough comes together. The dough should not be sticky when rolled out. Use a little more flour, if necessary. Set aside to rest.
Ingredients – Filling
2 lbs Ground Beef
1 c Chanterelle mushrooms, chopped
1 c Cremini mushrooms, chopped
½ c Onions, diced
1 c Béchamel
1 lg Egg
4 T Cabbage, large shred
½ c Bread Crumbs, dry and plain
Salt and Pepper to taste
Directions:
Pre-heat the oven to 400°F
Make a medium thick Béchamel. Set aside. (This can be made 24 hours in advance. Just keep it refrigerated.)
Sauté the mushrooms and the onion until golden brown. Set aside. In the same pan, sauté the ground beef until browned. Add the cabbage until wilted. Add the mushroom mixture. Heat throughout.
Add the Béchamel. Mix thoroughly
Roll out the dough. Cut into about 3” circles. Roll the cut circles again. This makes it easier to work with the filling. Place about 1 Tablespoon of the filling into each circle. Fold over and pinch the edges to seal.
Place on a cookie sheet and brush the top with the melted butter. Bake for about 20 – 25 minutes or until the tops are golden brown. Serve warm with a good cabbage soup. Enjoy the game!
So there you have it. Enjoy the recipe. If there is any filling left over, just freeze it and use it at a later time mixed with about 1 can of Fire Roasted Tomatoes and some pasta. Cheers!
25 Monday Oct 2010
It is just great when a community comes together to support a local, but far reaching, organization. A New Beginning Adoption Agency in Boise is one such organization. On October 23, Boise came together, under the direction of Wes Malvini,to support this organization with the First Annual Harvest Under The Stars. As Wes said it,
“With our delicious array of harvest foods and hot beverages (Hot apple cider, butternut squash soup, cocoa, coffee, beer, wine, beef stew, plus lamb chicken and vegan sliders), a rockin’ concert by Finn Riggins, Quartertons Boise, comedian Heath Harmison, and magician Weseley Hanna– October 23rd at 6:00 p.m will be the only place to be (rain or shine)!
Bring a jacket and enjoy our GIGANTIC covered tent and heaters!
A New Beginning Adoption Agency (and meet who you’re supporting):
208-939-3865
9703 W Ustick Rd, Ste 101
Boise, Idaho
A New Beginning“
If you would like to know more about A New Beginning, their phone number, web site and mailing address are listed. They would be more than happy to talk to you about their services. Everyone was told to wear a costume if they wished to. Some of us did. Others came as themselves. Here are some photos from the event. Hope to see you there next year. This is a family oriented event and during the day there are some “Kid Approved” events and activities.
With “A Wink and a Smile” Wes Malvini leads the evening as MC
Robin in costume.
Cristi and Debbie from the Buzz Bistro in Boise.
Here are some of the food items supplied by the Buzz Bistro
Lamb Patties
Oat Patties
Butternut Squash Soup
Chicken Skewers with Fresh Vegetables
The food dishes prepared and distributed by the Buzz Bistro were made from all Idaho products.
Idaho’s Bounty vegetable display
One of the several bands and acts that performed.
Some other participants in the evening were Davis Creek Cellars, Woodriver Cellars, the Boise Coop and Ballard Cheeses. All of their help and products were greatly appreciated. Thank-You.
24 Sunday Oct 2010
Posted in East Indian Food, Miss Donna, Party Time, Photos, Photos By: Bob Young, Things To Do
Robin and I are so very lucky! Marnie is learning to create cakes from scratch. And doing a superb job, too! And then there is Donna. So very talented when it comes to cookies, cakes, flowers and gardens!!! She called me the other day and asked if we wanted some Cabbage (wait until you see the photo of this one. Below), Butternut Squash and Cilantro. Of course we accepted. When I got there this afternoon, she also had a plate of fresh baked and decorated cookies, candy apple, and from the garden fresh cilantro, carrots and onion. This was awesome. Thank-You Donna for all of the goodies and Marnie for taking the time to learn a new craft. And Mac? Thanks for making Marnie the wine rack! It really looks good.
Donna’s Caramel Apple
Cookies by Donna
Ghost
Amputated Finders
Eyes
Pumpkin
Black Cat
Witch
Garden cabbage. 12″ from top to bottom and I bet 24 pounds if it weighs an ounce. Sauerkraut here we come!
Her garden vegetables
Radish
Onion
Cabbage
Carrots
The wine rack Mac made for Marnie
Who could ever ask for more? Not us!
21 Thursday Oct 2010
Posted in Baking, Photos, Photos By: Bob Young, Things To Do, What's For Dinner?
Marnie has found the Baking Gene from somewhere. We are so happy that she has dug that deep. She does an awesome job with these cakes. Just look at her latest creation. (We did get a slice!) Here The Shadowy Delivery Boy brings home some cake! Cheers!
Marnie’s Blue Cake
Blue Cake sliced
16 Saturday Oct 2010
Robin is cooking one side of the Crêpe. Roll the pan to cover the bottom with the batter, about one-third of a cup.
After the first side lightly browns, turn the Crêpe over and cook until lightly brown. Notice the pan of sauteed filling. (Recipe below) Remove from heat and place the Crêpe on a working surface and fill with the filling. Fold in half and then half again. See the photos below.
The filling is placed on the Crêpe.
The finished Crêpe and plated
Crêpes, Autumn-style
Recipe source: Robin Young
Prep time: ~30 minutes
Ingredients (yields ~8 filled Crêpes):
Chanterelle Filling:(the filling can be adapted to your taste and pantry, you can also use bacon, zucchini, cherry tomatoes, different mushrooms, etc.)
1 tsp butter
1 small shallot, finely diced
6 slices of Pancetta, finely chopped
1 cup of baby Chanterelles
2 tbsp of fresh parsley, finely chopped
sea salt and freshly ground black pepper to taste
optional: ~ 50g Parmesan or Pecorino, grated
Thin Herbed Pancakes = Crêpes
1 cup all-purpose flour
three large eggs
a pinch of salt
1 cup milk
4 tbsp of chopped parsley – flat and curly
1 Tbsp chopped chives and tarragon (or more to your liking)
2 cloves garlic minced
clarified butter for the pan
Boise Foodie Guild 