Potato Encrusted Fish

20 Friday Aug 2010

Posted by Bob and Robin in Main Dish, Photos By: Bob Young, Recipe: Bob and Robin Young, Seafood, Vegetables, What's For Dinner?

≈ 1 Comment

I do like my breaded and sauteed seafood. So, here is a change that Robin made tonight. Really easy to do.
Potato Encrusted Halibut and Talapia
2 Filets of Talipia; 1 Filet Halibut.

Shred 1 potato. Mix with about 2 T Rosemary, fresh. Press potato mixture into fish.

Place equal amounts of butter and olive oil in a skillet over medium heat.
Gently place filets in the skillet being careful not to loose any of the potato shreds. Cook until potato turns golden brown.

Using 2 spatulas, turn fish over and cook until browned.
Place 1/2 piece of the Halibut on a plate along with 1 filet of Talipia. Serve with Fresh Garden Relish and a slice of fresh cantelope.

This was an awesomely wonderful dinner. This is a great alternative to the popular breaded and fried fish. The shredded potato adds another dimention. And as we say in dance class, “Your turn!” Cheers!

A Corny Dinner!

19 Thursday Aug 2010

Posted by Bob and Robin in Photos, Photos By: Bob Young, Recipe: Bob and Robin Young, Vegetables, Wine and Food

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A typical dinner. It must have one or all of these ingredients to qualify as a true and satisfying meal: (1) Bacon, (2) Butter and (3) Corn. This one has corn …. A lot of corn. Total of 3 1/2 cups of fresh corn.

Fresh Corn Cakes

Fresh Garden Relish

That’s the whole dinner. A lot like Fried Tomatoes (Ripe ones!). That’s it. But here are the recipes for the above pictured dinner.

Fresh Corn Cakes

Fresh Garden Relish

If your garden is producing a lot of vegies, the relish will use up some of them. At any rate, enjoy these. Serve with a great NV Indian Creek Mountain Syringa White Blend. We did! And Mac did! Cheers!

Boise City Market Is In Full Swing

07 Saturday Aug 2010

Posted by Bob and Robin in Boise Adventures, Local Farmers Markets, Local Markets, Photos, Photos By: Bob Young, Vegetables, What's For Dinner?

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This time of year, summer is in full swing in Boise, the Boise City Market thrives with participation from both the vendors and the visitors. And, if you look at the photos below, a certain amount of color and beauty. I think I heard somewhere that about 10,000 people visit the Market each Saturday. The photo to the left is an overview of the Market … Well one small section, at least.

The Market now covers a much larger area then they did at the beginning of the season and they have even blocked one intersection for the safety of the people walking. It is good to see that the City of Boise allows this type of activity to take place, even if it does mean that a large section of downtown Boise is for “pedestrians only” each Saturday morning.

Fresh beans and squash are among some of the produce offered.

Many varieties of lettuce are available for that salad tonight!

Fresh beets, turnips and cucumbers can make an enjoyable dinner or salad.

Fresh tomatoes, cabbage, Swiss chard, kale, carrots and turnips!

Hope you make it down to the Boise Saturday Market and support our local farmers in their endeavor to bring us the freshest and most delightful products. Vegetables are not the only thing available: Try some elk, lamb, beef, buffalo, chicken, eggs, fruits, honey, artisan breads, fresh cut flowers, plants and a variety of “take out” dinners. I know I have missed some items, but right now I’m hungry! Probably going to do a Leg of Lamb with Sauteed Chard and Onions.

Zucchini Boats

20 Tuesday Jul 2010

Posted by Bob and Robin in Things To Do, Vegetables, What's For Dinner?

≈ 1 Comment

We get a lot of newsletters. All have some information in them. Some have some really great information in them. Here is some information from The Mushroom Channel. Look at this recipe! This looks wonderful and is a complete meal. From The Mushroom Channel,

This week’s featured contributor is Boston-based food writer Chelsee Adams of We Are Not Martha . We Are Not Martha takes the recipes of their food folk heroes (like site namesake, Martha Stewart) and delivers them in a way any kitchen beginner would feel safe to try them.

I always like to experiment in the kitchen when I have a friend over. I know, I know, they always say never try new recipes out on guests, but I like to use my friends as guinea pigs, and hey, they get a free meal out of the deal so no one’s complaining! It’s truly an adventure in the kitchen to taste and sample a dish together, figure out ways to perfect it, or just sit back with a glass of wine and enjoy what you’ve created over great conversation.

The other night one of my best friends came over for dinner so it was the perfect opportunity to test out a recipe I had bookmarked from SimplyRecipes for quite some time for Zucchini Boats stuffed with all sorts of loveliness. It was a hot Summer day and this recipe seemed like it would be perfect, filled with loads of refreshing veggies, herbs, cheese, and of course, mushrooms. And the fact that all of those ingredients are housed in a zucchini shell could only mean good things.

Zucchini Boats

Ingredients:
• 1 zucchini about 12 inches long
• 3 tablespoons olive oil
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1/2 cup chopped mushrooms
• 2 tablespoons dry white wine
• 1 pound ground turkey
• 2 diced tomatoes
• 3 tablespoons chopped fresh basil
• 1 teaspoon chopped fresh rosemary
• 3/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 teaspoons salt
• 2 teaspoons pepper

Directions:• Cut the zucchini in half, lengthwise. Scoop out the insides making sure to leave the shells around 1/4 inch thick. Save the insides.
• Next, heat 2 tablespoons of olive oil in a skillet over medium/high heat. Cook the onion and garlic until soft. Then add the mushrooms, insides of the zucchini, and cook for an additional 2 minutes.
• In another skillet heat a tablespoon of olive oil over medium/high heat. Add ground turkey and cook until lightly brown, making sure to stir occasionally, 6 minutes. Add the onion and mushrooms from the other pan. Add wine. Mix in tomato, basil and rosemary and cook for an additional 1-2 minutes. Drain the excess fat and remove the skillet from the heat.
• Once the mixture has cooled incorporate cheese, egg, salt and pepper. Stuff the zucchini boats with the turkey mixture.
• Fill a baking pan with 1/4 inch of water and place the stuffed zucchini shells in the pan.
• Bake at 400 degrees for about 30 minutes, or until nice and golden brown.
• Serve the zucchini boats while hot.

——————————

Now this really sounds good. I know there is a way to grill this entre. I’ve just got to figure it out. Any suggestions? Cheers!

Boise Market Under Fire From ID Central District Health

14 Wednesday Jul 2010

Posted by Bob and Robin in Thought For The Day, Vegetables

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Robin pointed me to this article in the Idaho Statesman,
New Idaho health regulations over cut greens cause confusion among some at Capital City Public Market. Here is a portion of the article. Click the link to see the full article.

Inspectors with the Central District Health Department assigned to carry out inspections at Capital City Public Market have been instructed to enforce a portion of the Idaho Food Code that mandates that the greens be stored at 41 degrees or below.

“Any cut, leafy green has to be treated as a potentially hazardous food,” said Central District Health Department’s Dave Fotsch.

The confusion stems from what “cut” means, as most leafy greens sold for food are cut from the main plant at harvest.

Some of the comments listed on by the Statesman are interesting. You should read them. As for me, I agree with one statement that states,

“… Ridiculous. Central District Health better get themselves to every grocery store in the state then since NO ONE stores cut greens at 41 degrees. Fred Meyer, Albertsons, Winco, you’re on notice.” (cblanch)

Is this another restrictive action against the small farmer to try to regulate them? So are the CSA gardens their next “victim”? Who knows and how sad.

Mac’s Leafy Green Soup

04 Sunday Jul 2010

Posted by Bob and Robin in Recipes, Things To Do, Vegetables, What's For Dinner?

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Really now, you have to try this before you say “YUK!” It really is very good!

Mac’s Leafy Green Soup

Adapted by Bob and Robin Young
Original Recipe by Mac McNeil

Ingredients:
4 Small Potatoes sliced
2 Small Carrots sliced
3-4 c Water enough to cover potatoes and carrots plus ½” water
1 Chicken bullion cube dissolved in 1 c water
2 c Chicken Stock
“fistful” of young and tender Swiss Chard
2 c Kale
2 T Butter

Directions:
In the water, cook the vegetables until the potatoes and the carrots are just fork tender. Add the Swiss Chard with the Kale to boiling vegetables. Cover and cook chard will turn bright green. To long and it turns brown.

Blend all vegetables and water in food processor with about 2 tablespoons butter, add salt and pepper to taste. Sometimes it pays to hold a little of the water used to boil the vegetables to get the desired thickness that you like.

Egyptian Rice Stuffed Tomatoes, Revised

16 Sunday May 2010

Posted by Bob and Robin in Egyptian Food, Main Dish, Photos By: Bob Young, Recipe: Bob and Robin Young, Tomatoes, Vegetables

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We did make this tonight, as per the photo to the left. We served it with a Fresh Arugula and Asparagus Salad with Crushed Roasted Almonds and Oil and Vinegar. However, I did make some adaptations and, even at that, Robin and I miss the Mediterranean flavors – the cardamom, Greek oregano and/or Thyme. But, this was still very, very good! I think it would be great with lamb, instead of beef, but that’s a personal choice. At any rate, here is the recipe as we adapted it. You be the judge on the additional spices and using beef or lamb. Cheers!

Egyptian Rice Stuffed Tomatoes Revised

Source: Delicious Dishes by Tmatem, Chef Sweetheart; Chef Habiba, Rahma Elbatran
http://www.facebook.com/note.php?note_id=126164197396327
Adapted: Bob and Robin Young, http://boisefoodieguild.blogspot.com

The Tomatoes

Ingredients:
1 kilo (2¼ lbs)Tomato (6 tomatoes)
½ the amount of Padding (Stuffing) raw
½ c Tomato Sauce
½ c Vegetable broth or boiling water

Directions: Tomatoes
– Wash tomatoes, Slice the tops off the tomatoes, keep them. Scoop out insides of each tomato.
– Sprinkle the cored tomatoes with salt and pepper and place upside down to drain.
– Stuff each tomato with the filling mix till the half of it. Replace the tops
– Place in a baking dish and pour the light broth and the tomato sauce over them
– Bake in high heat oven – 350ºF until hot and bubbly – about 30 minutes – then serve.

Padding (Stuffing) Raw

Chef sweetheart ♥ ♥ ♥, Chef Habiba

Ingredients:
½ kg (1¼ lbs) of minced Meat (Ground beef or something similar)
1 lg Onion, finely chopped
3 T Butter or Safflower oil
2 c Rice cooked or 2 c Quinoa cooked
Salt and pepper to taste
Seasoning of your choice (Thyme or Greek Oregano or ground Cardamom)
1 bunch Parsley, chopped
1 bunch Dill, chopped
4 medium cloves Garlic, peeled and chopped (Garlic Almfire)
1 t Mint, dried
2 Tomato, diced

Directions: Stuffing
– To prepare the filling mix. Combine the tomatoes, parsley, dill, half the onion, mint and rice, or quinoa.
– Sauté beef, garlic and onions for 5 minutes, or until beef is browned. Season with salt and pepper. Add it to the rice mix.
– Add the oil or the margarine and stir the mixture well
– This mixture can be used as a stuffing for any type of stuffed vegetables’ MaHshi”

Felcitously & shifa = بالهنا والشفاء = Enjoy your meal = Bon appétit

Asparagus Herbed Soup – Redone!

25 Sunday Apr 2010

Posted by Bob and Robin in Food, Food Prep, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes, Vegetables, What's For Dinner?

≈ 1 Comment

When you make a mistake, there are two routes you can take: (1) Ignore it or (2) Correct it. I choose to correct the mistake. So it is with the Asparagus Soup with Lemon Herb Crème Fraîche. The first time I made it I really messed it up. This time (see photo) it is much, much better. There was absolutely nothing wrong with the way Debbie made it (The Buzz). I just changed it somewhat. For instance, I used leeks along with some onion. And I also added some herbs while the soup was cooking. Look at the link above for a printable copy. But for your browsing interest, here is the recipe. Cheers!

Asparagus Soup with Lemon Herb Crème Fraîche

Author: Bob and Robin Young
Source: The Buzz and Food and Wine
Web Page: Rockin’ R’s Web Page, Boise Foodie Guild Blog

Comments: This is a different and an awesome Asparagus Soup that we first had at the “Buzz” in Boise.
Degree of Difficulty: Moderately difficult
Servings: 6

Ingredients:
½ c Crème Fraîche
1 T Parsley, chopped
3 t Chives, chopped
2 t Tarragon, chopped
1 t Lemon Zest, finely grated
1 t Lemon juice, fresh
Sea Salt and fresh ground Pepper
2 lbs medium Asparagus, tough ends discarded, tips reserved and stalks coarsely chopped
2 T Butter, unsalted
1 med Leek, white and green cut into rounds and then cut in half
¼ med Onion, finely chopped
1 qt Chicken stock
2 c Water

Directions:
1). In a bowl, blend the Crème Fraîche with the parsley, 2 t of chives, 1 t of tarragon and the lemon zest and juice. Season with salt and pepper, then cover and refrigerate. In a small saucepan of boiling salted water, blanch the asparagus tips for 1 minute; drain and ice down. Transfer to a plate.

2). Melt the butter in a large saucepan. Add the onion and cook over moderate heat, stirring, until softened, 4 minutes. Add the stock and water and bring to a boil. Add the chopped asparagus and season with 1½ teaspoons of salt and a few grindings of pepper. Add the remaining tarragon and chives. Boil over moderately high heat until the asparagus are tender, about 10 minutes. Remove from the heat and let stand for 5 minutes.

3). Working in batches, puree the soup in a blender and pour it into a clean saucepan. Season with salt and pepper. Bring to a simmer over moderate heat. Use an immersion blender and puree the soup until smooth and creamy. Place about 4 or 5 asparagus tips in a warmed bowl and ladle the soup into shallow bowls. Top with large dollops of the Lemon-Herb Crème Fraîche, some cut chives and serve.

———-

Asparagus Soup with Lemon-Herb Crème Fraîche

19 Monday Apr 2010

Posted by Bob and Robin in Celebrations, Classics, Soup, Things To Do, Vegetables

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On 13 April we went to the Buzz for a wine dinner. Debbie made this awesome asparagus soup. I just had to post the recipe here. If you like asparagus, then you really have to try this. It is awesome and comparatively easy to do. If you want the original recipe, Click Here

Asparagus Soup with Lemon-Herb Crème Fraîche

Ingredients:
½ c Crème Fraîche
1 T Parsley, chopped
2 t Chives, chopped
1 t Tarragon, chopped
1 t Lemon Zest, finely grated
1 t Lemon juice, fresh
Sea Salt and fresh ground Pepper
2 lbs medium Asparagus, tough ends discarded, tips reserved and stalks coarsely chopped
2 T Butter, unsalted
1 med Onion, finely chopped
1 qt Chicken stock
2 c Water

Directions:
In a bowl, blend the crème fraîche with the parsley, chives, tarragon and the lemon zest and juice. Season with salt and pepper, then cover and refrigerate. In a small saucepan of boiling salted water, cook the asparagus tips until tender; drain and transfer to a plate.

Melt the butter in a large saucepan. Add the onion and cook over moderate heat, stirring, until softened, 4 minutes. Add the stock and water and bring to a boil. Add the chopped asparagus and season with 1½ teaspoons of salt and a few grindings of pepper. Boil over moderately high heat until the asparagus are tender, about 10 minutes. Remove from the heat and let stand for 5 minutes.

Working in batches, puree the soup in a blender and pour it into a clean saucepan. Season with salt and pepper. Stir in the asparagus tips and bring to a simmer over moderate heat. Ladle the soup into warmed shallow bowls. Top with large dollops of the lemon-herb crème fraîche and serve.

South African Sosaties

20 Wednesday Jan 2010

Posted by Bob and Robin in Recipe: Bob and Robin Young, Recipes, Things To Do, Vegetables

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We were watching the walla wasalla (You cruise, You loose) from South Africa and they were making a watermelon leaf and pumpkin vegetable dish. It sound good – and looked good – but we missed the name of the dish. Sounded like “African Mocolho Sauce”. I Googled it but nothing was found. Instead, I found this recipe which really sounds good. They say you can substitute pork, chicken or beef for the lamb, but lamb is traditional. You be the judge. The South African recipes can be found at Chirundu. It is hosted by Chirundu Jason.

Traditional South African Sosaties Recipe
Source: Chirundu Jason
In Zimbabwe as kids, we often called them skewers, here in the UK they call meat on a skewer a kebab. They call a braai a barbeque (BBQ) but what ever the name, it is hard to beat the traditional South African Lamb Sosatie on a real charcoal or wood braai!

Lamb Sosaties on the braai
Below are the ingredients and the method to making the perfect Lamb Sosatie for the braai. You can use 0ther types of meat like chicken, pork or beef, but lamb always seems to taste the best.

Lamb Sosaties Recipe

Lamb Sosatie Ingredients, To make traditional South African Lamb sosatie you will need:
2 lbs Lamb (boned shoulder or leg of lamb)
2 large Onions
¼ c Olive Oil
4 cloves of Garlic
1 T Curry Powder
1 x t Turmeric
1 x T Brown Sugar
4 crushed Bay Leaves
1 x T Lemon Juice
2 x Lemons, cut into small wedges
½ c Meat Stock
¼ lbs dried Apricots
1 x Green Pepper, cut into bite size pieces to fit onto the kebab
Butter
Skewer sticks

To make the Lamb Sosaties, first cut the lamb up to 1½” cubes, slice one onion into wedges (for the skewer – you could use shallots) and the other chop finely, peel and crush the garlic. Heat the butter in a saucepan and sauté the chopped onion, garlic and curry powder for a few minutes. Add the turmeric, lemon and meat stock, bring to the boil.

The put the meat in a non-metal bowl with the bay leaves at the bottom. As soon as the marinade comes to the boil, pour it over your meat mixture and then allow it to cool and place in the fridge to marinade overnight.
The next day when you are ready for the braai (barbeque), skewer the meat, apricots, green pepper and onion wedges (shallots) onto the sticks.
For the sauce, pour the leftover marinade into a saucepan, add some butter and salt and pepper to taste, bring to the boil and serve warm with the sosaties and lemon wedges.

The best way to cook the sosaties is over a hot braai (barbeque) turning them as you go, but you can also cook them under a grill.

As a variation, and if you like hot food, why not try adding crushed chilies, more garlic and some peri-peri to the marinade.