New Product to Us – Celia’s Blackberry/Ginger Balsamic

07 Sunday May 2017

Posted by Bob and Robin in Balsamic Vinegars, Photos By: Bob Young, Vinegars, What's For Dinner?

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balsamic vinegar, Celia's Gourmet Foods, Mama Celia's Balsamic Vinegar

Yesterday we went to the 3rd Annual Marsing (ID) Chamber of Commerce Wine & Art in the Park (Wine and Art in the Park).
There were other things beside wine. Good food, for one. And food venders with their products. Their balsamic is but one. And it is delicious. Look at, Celia’s Gourmet Foods, where you can get some really fantastic balsamic vinegars, including a Blackberry Ginger Balsamic that I am using on a Slow Cooked Pork Roast as we speak! Yes, I know. This is not exactly an Idaho product. Close. Bend, Oregon is where it is from, but they do have retailers here in the Boise vicinity. Check their link in the sidebar or above.

Three out of many varieties. They even have hot and super spicy for the brave at heart. I can imagine the Mango Balsamic with Salmon.

Here is some information from Dennis and Lorna La Celle, the Idaho contacts.

Our Balsamic Vinegar supplier began their artisan vinegar company in 1889. Located in the Modena area of Italy surrounded by rural farmlands. Prepared using ancient traditional procedures, the process begins with careful selection of the Lambrusco and Trebbiano grapes. They are ideal for the high sugar content required for production. These grapes are pressed and the resulting juice called “must” is heated in copper cauldrons until the volume is reduced through evaporation to about 40% of the original weight. The liquid is then decanted into wooden barrels (chestnut, oak, juniper and cherry) and left to age and transform into vinegar. As time goes by, part of the liquid evaporates and part of the liquid is absorbed into the wood. The liquid is transferred into smaller barrels while the new “must” is added to “top off” the bigger barrel. And so continues the process.
Our Balsamic Vinegars are a true artisan quality product from centuries old recipes with no added sugars or starches…We are very proud to be pioneering these products in the wonderful town of Bend located in the high desert area of Central Oregon.

In Idaho, find them at Celia’s Gourmet Foods, Dennis & Lorna La Celle, Nampa, Idaho (208) 571-1485 or mamacelias@yahoo.com. They are also on FaceBook as Mamacelias.

And here is an awesome dinner that we made to rty out the Blackberry-Ginger Balsamic.

Blackberry Ginger Balsamic Glazed Pork

Stewed Vegetables
with
blackberry ginger balsamic reduction

Steamed Purple Asparagus
Miners Lettuce Salad with Yellow Tomatoes and Basil Threads
Fresh Corn

Wonderful Easter Ham Dinner

27 Sunday Mar 2016

Posted by Bob and Robin in Buy Idaho, Cakes, Captain's Shack, Carrots, Dessert, Dinner At The Captains Shack, Dinner For Robin, Dinner With Family, Easter Dinner, Holiday Gatherings, Holiday Menu, Idaho Greens, Idaho Potatoes, Idaho Vegetables, Local Harvests, Photos By: Bob Young, Pork, Purple Sage Farms, Vinegars, What's For Dinner?, Wines - NW

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Easter ham, minted peas, The Chew, upside down cake

Such a great time having a meal with family. Robin, Marnie and Mac. We did miss Christopher and Sophia, but they got a “Care Package”. Hope they enjoy it. The photos below are what we had and some of the recipes are with the photos. Mac made some wonderful rolls and there are some left-over for ham sandwiches. A word about the recipes, especially the Holiday Ham recipe by Chef Michael Symon. When we watched him make the ham on the ABC program The Chew, he used a ham steak. I altered that somewhat and use a Shank Portion Smoked Ham. The same technique that Chef Symon used for browning the ham was used so I would have some pan “grameles” for the gravy. I roasted the ham in the oven at 350 degrees F but first, after cross hatching the skin and fat layer and rubbing it with some ground clove and ground allspice and then some good maple syrup. Not much, but enough to give the ham some sweetness. The recipe for the Holiday Ham and the Parsley Salad are permanently located in the recipe file above. It turned out superb. Here are some photos of the dinner. Enjoy!

Parsley Salad with Shaved Radish and Fresh Miners Lettuce

Again, another recipe adapted from Chef Michael Symon. We did alter it by adding honey, radish and miners lettuce. Enjoy the recipe – easy to do and so refreshing. Parsley Salad

Oven Roasted Shank Portion Smoked Ham
Ham Gravy
Smashed Garlic Blue Potatoes
Steamed and Minted Sugar Snap Peas

Mac made some awesome rolls to go with the ham. We also had a 2014 Estancia Pinot Grigio that went very well with the dinner.

Pineapple Carrot Upside Down Cake Marnie made this. She found these individual "cake pans" that worked very well for her. Basically, sliced pineapple on the bottom with brown sugar and then carrot cake batter on top and baked. It was super! Thanks Marnie.

Pineapple Carrot Cake Upside Down Cake

Marnie made this. She found these individual “cake pans” that worked very well for her. Basically, sliced pineapple on the bottom with brown sugar and then carrot cake batter on top and baked. Iced with the standard Carrot Cake Icing. It was super! Thanks Marnie.

Pineapple Carrot Cake Upside Down Cake

Icing is on the bottom! Told you it was an upside down!

Making Your Own Vinegar

03 Saturday Jan 2015

Posted by Bob and Robin in Boise Farmers Market, Captain's Shack, Classics, Fruit, Pickles, Recipes, Special Information, Vinegars, What's For Dinner?

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apple cider vinegar, Braggs vinegar, herbal vinegar, homemade vinegar, vinegar, vinegar mother

Oh yes. It is very possible and easy to do. We make our own wine vinegars, both red and white, from left over lees. Add some herbs, and you have an expensive herbal vinegar. Here is a great link for making the mother for the vinegar. Making a Vinegar Mother. But first – What is a vinegar mother? Wikipedia explains it this way,

[A vinegar mother] is a substance composed of a form of cellulose and acetic acid bacteria that develops on fermenting alcoholic liquids, which turns alcohol into acetic acid with the help of oxygen from the air. It is added to wine, cider, or other alcoholic liquids to produce vinegar.

And from Mossgrownstone, we learn that

The resulting vinegar tastes great- use as you would use store brought apple cider vinegar. It takes less than 5 minutes to make. I make about 2-3 batches a year- making about a half gallon at a time. Other than the initial cost of the bottle of Braggs vinegar with the mother my only cost is the apple juice. I cook and clean with the vinegar but I do not do my canning with it. In order to can with homemade vinegar it is important to get a hydrometer (anywhere with homebrew supplies should carry one) in order to insure the vinegar is acidic enough.

You can learn more about making your own vinegar from Making a Vinegar Mother. Have fun and explore the variations.

Chicken Dinner and Cowboy Eggs

19 Friday Sep 2014

Posted by Bob and Robin in Acme Bake Shop Breads, Acme Bake Shop Red Wheat, Acme Bake Shop Sourdough, Arugula, Birthdays, Boise Artisan Bakery's, Boise Farmers Market, Breakfast, Breakfast With Robin, Brussels Sprouts, Buy Idaho, Captain's Shack, Classic Sauces, Cod, Cowboy Eggs, Dinner With Robin, Eggs, Food Prep, Fruit, Gumbo, Heirloom Tomatoes, Herbs and Spices, Local Farmers Markets, Local Harvests, Meadowlark Farms, Party Time, Photos By: Bob Young, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipe By: Robin Young, Recipes, Red Wheat, Salad, Seafood, Shell Fish, Shrimp, Sourdough Bread, Vegetables, Vinegars, What's For Dinner?

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Brussel sprouts, Cajun recipes, Cowboy Eggs, gumbo, heirloom tomato, mustard cream sauce, recipes

Robin at Flatbread.

I really like this photo of Robin. I’m biased! Ah yes. Chicken Dinner and Cowboy Eggs, but not at the same time. I hope our Nutritionist sees this.
The Chicken Dinner is one that Robin has wanted to try, so last night was a perfect chance to make it. The Cowboy Eggs, also known by many different names, is at least once a week around here. I made Robin’s with Acme Bake Shop Turkey Bread – made with Red Wheat. It is super! Mine I made with Acme’s Sourdough, also super. So take a look at these meals. Give them a try. But, as a lot of our meals, there is not a measured recipe. I will try to document the chicken dinner as much as possible. Enjoy!

Braised Skinless Chicken Breast
with
mustard cream sauce

Steamed Brussel Sprouts
with
balsamic vinegar and blood orange reduction

Heirloom Tomatoes
with
fresh basil threads

This may sound involved and confusing. (1) Chicken Breasts – egg wash and Panko. Braise over med-low heat until golden brown. Remove from heat and turn heat off. Add 1/2 cup cream and 2 Tablespoons of a good stone ground mustard. We like Plochman’s. Work fast and stir constantly. The brown bits from the chicken will be absorbed into the sauce. When combined, pour over the chicken.
(2) Brussel Sprouts – Don’t curl your nose up, these are fantastic cooked this way. Trim off the ends of 2 cups of sprouts and cut lengthwise. Steam until tender and green. Please don’t boil! When green and tender, remove from heat. In a skillet add 3 Tablespoons of balsamic vinegar and 1 Tablespoon of Blood Orange infused Olive oil. (You can also use the zest and juice from one blood orange.) Reduce to 1/2. Add the sprouts and toss to coat the sprouts. Serve immediately.
(3) Heirloom Tomato Salad – Coarse chop about 1 cup of Arugula greens. Dice an heirloom tomato and place on top of the greens. Using fresh basil, julienne about 1 cup of the leaves. (Cut into thin strips) Generously sprinkle the basil on top of the salad.

That’s all there is to it. Use a boneless, skinless chicken breast. The balsamic reduction for the Brussel sprouts eliminates that strong, cabbage taste of the sprouts. The blood orange adds a little sweetness. Notice that there is no liquid salad dressing. If your basil is fresh and the tomatoes are fresh, you won’t need any dressing.

So for dinner tonight, I made a parsley, lemon zest and garlic gremolata to go with some baked cod and a green salad. While prepping that, I started the gumbo for the BSU game tomorrow night. They play Louisiana, so I thought gumbo would be appropriate. But first, breakfast this morning.

Cowboy Eggs (Eggs in Toast)
Fresh Cantaloupe and Blueberries

How easier can you get? Simple. Quick. Wholesome. And the gumbo is doing fine. Here is the recipe for Robin’s 70th Birthday Gumbo. The recipe is for 60. Just reduce the size for however many you are serving. But for a tailgate party, this would be great. Try using bowls from sourdough bread. We’re making Colombian Corn Bread with ours tomorrow. Cheers!

Making Vinegar

06 Sunday Dec 2009

Posted by Bob and Robin in Food, Food Prep, Interesting Information, Recipe: Bob and Robin Young, Recipes, Vinegars

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The graphic at the right is one that Robin did several years ago. “Rabbits Making Wine“, (C) 1988. The original used to hang at the now non-existent BB Strand, 4th and Bannock, Boise, and the artwork is now in the possession of Chef John Mortimer.

I have had some questions on how to make vinegar. And in particular, wine vinegar. We have a jug of red wine vinegar going that has been around for several years. We are now making some white wine vinegar that will be tarragon infused. Remember one thing: After you decide what you want to make, you have several decisions on how to get there. Do I want white vinegar? Or red? Infused with some herb? Or plain? Here’s some help.

White Wine or Red Wine Vinegar or Sherry Vinegar
The “formula” for making a Mother Starter is:

1). 1 cup Apple Cider Vinegar,
Unpasteurized (Not Cooked) and Unfiltered. That is the important thing – Unpasteurized and Unfiltered! I am using “Spectrum” Organic and I probably got it at the COOP. “Three Monks” is another good brand if you can find the unpasteurized.

2). 1 cup White Wine, for White Wine Vinegar, or Red Wine, for Red Wine Vinegar or Sherry for Sherry Vinegar.
Put a stopper of some sort in the top, but not tight – you want some air to get in, but not dust. Put it somewhere, it doesn’t have to be dark. Let set and forget it for two or three weeks. Try it and see if it is what you are looking for. If not, let it go longer. (Mine has been going for 5 weeks now.) When it is ready, find a 1 gallon jug, it can be plastic or glass, and pour the starter in. Add 750 ml wine. Let sit. Try it. Keep adding your “left-over” wine to it and it should go for quite a while – years.

You can use the 1 gallon of vinegar at any time. But, try to get the jug full. The longer it “cures” the sweeter it will be and the more mellow it will become. It’s trial and error now. But this will at least get you started. And think about this. If you want a Balsamic Style Vinegar, get a small, 1 gallon or so, oak wine barrel. Place your vinegar in the barrel and set it aside for several years. That’s all there is to it!

Use any wine you want. Try to keep the jug either all red or all white. Start two jugs if you have to. However, it can be mixed too. That is red and white wine together. I have 2 jugs going. The Red is a blend of any wine we had left over and has been going for years. The white is only white and I hope to keep it that way.

Try using left-over Sherry to make your vinegar, especially if you use a lot of Sherry in cooking, or you eat a lot of Turtle Soup. (My Dad used to order Turtle Soup, drink the Sherry. Tell the Waitress that he did not get any Sherry. She would bring him another. He would drink this one ….Do you see where this is going?) Commerical Sherry Vinegar tends to be extremely salty. Making your own, you can control this.

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Cheers and enjoy making your vinegar!!!