Boise Farmers Market – Pick Up, PopUp, a 1 hour special, tomorrow 15 Feb 2020 at the Shoreline location. Limited products. See you there!
There are many times when I get ideas/suggestions from the food blogs that I subscribe to. One such reference is Foodie Crush. Recently they offered suggestions on tips to make superb meals at home. (It’s not difficult!)
I will list the headings here and then you can read the entire – it’s not long – article by using the link above, “7 Easy Tips to Cook More at Home“. Enjoy!
- Start with favorite recipes and organize your list.
- Prep ahead of time.
- Keep staples stocked.
- Whip up one-sheet or one-pot meals.
- Host more dinner parties.
- Invest in equipment you’ll love and use.
- Make now, freeze for later.
Source: adapted from Chef Jacques Pépin
Active Time: 1 hr
Total Time: 2 hr 40 min
1 T unsalted Butter
2 T Olive Oil
2 lbs trimmed Beef Flatiron Steak, Beef Cheeks or Chuck, cut into 8 pieces
Celtic Sea Salt and fresh ground Tellicherry Black Pepper to taste
1 c finely chopped Onion
1 T finely chopped Garlic
1 T All-Purpose Flour
750-ml bottle dry Red Wine – Cab Sauvignon, Merlot, Pinot Noir, Syrah or Zinfandel
2 Bay Leaves
1 med Thyme sprig
5 oz Pancetta
15 Pearl or small Cipollini Onions, peeled
15 Crimini Mushrooms
15 Heirloom Baby Carrots, peeled
Chopped fresh Italian Parsley, for garnish
1) Preheat the oven to 350° F. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.
2) Cover the casserole and transfer it to the oven. Cook the stew for 1½ hours, until the meat is very tender and the sauce is flavorful.
3) Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it ½ inch thick, then cut the slices into 1-inch-wide lardons.
4) In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, ¼ cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
5) To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley and serve.
A very good and exciting visit to Alyonka Russian Cuisine at 2870 W State St., Boise. (208) 344-8996, and it’s a good idea to call ahead for reservations.
From their website, “Born and raised in the former Soviet republic of Kazakhstan, Elena DeYoung is the event coordinator for Boise’s popular Russian Food Festival. She’s organized the fundraiser at St. Seraphim of Sarov Orthodox Church since its humble beginnings 14 years ago. Back then, church volunteers baked in her Meridian home. Nowadays, the annual event serves between 3,500 and 4,000 people over two days, and she keeps hearing the same request: “Where is the place we can eat food like this?” As owner and chef, Elena created a familiar menu at Alyonka Russian Cuisine now open at 2870 West State Street in Boise, Idaho.”
As for their menu – you can view it on their website linked above – “We offer all the comfort foods that make the Russian Food Festival a hit: shish kebab, beef stroganoff, Russian crepes, piroshki, lots of desserts …”.
Their food that we had, was delicious. And the service was delightful. The restaurant is small and cozy, and can be somewhat noisy. Seating is open and all seats are near a window. There is a large area in the back for groups. Overall, a 4 Star restaurant, bordering o0n 5 Stars. Here are some photos I took. Enjoy!
Thanks Marnie. It was super! We’ll go back.
I keep getting new and up-dated information for Air Fryer cooking times. Here are two more such information sheets that you can printout and post by your Air Fryer. Left-Click any of these graphics to see them enlarged.
And here is a PDF file for Air Fryer cooking times for frozen foods. Fork-To-Spoon-Freezing-Cooking-Times
Fork To Spoon is a superb resource site that has many recipes for the Air fryer and Instant Pot, and a lot of resource information.
Aebleskivers are a type of pancake cooked in a special stove-top pan with half-spherical molds. The center is soft and fluffy, almost creamy. The crust is crisp and browned. In Denmark, aebleskivers are traditionally plated in threes, dusted with powdered sugar, topped or filled with tart jams of Nordic berries and served with mellow Scandinavian coffee. There, aebleskivers ( may be pronounced as “eb-el-ski-ver” , “a-bla-ski-va”, “eb-el-sku-wyr” , “ebb-ull-skee-vers” or “able-skEEvers”) have typically not been served in restaurants or for breakfast, but rather at the family table for afternoon coffee breaks. On long and cold Nordic winter evenings, they are served with glögg. In the wintertime, aebleskivers are often sold by street vendors. A symbol of community and hospitality, they are very popular at Scandinavian charity and open-air events.
There are many recipes for the batter, but they generally fall into two categories: those made with baking soda (or baking powder) as a leavening agent, or those made with yeast. The batters vary in texture and flavor — and yeasted batters take a bit more patience to prepare and will expand more in the pan — and which you prefer is a matter of personal taste … Here’s a little of Aebleskiver history:…. During that time of the Vikings, when they roamed the coastal waters of England and the Atlantic, one band of these rough Vikings was hard hit in battle. As they returned to their ship with dented horn helmets and shields, they made pancakes to regain their strength. They didn’t have proper cookware so they greased their dented shields and poured the batter on them over a fire. The first aebleskivers were born. (So they say:)…) [http://www.aebleskivers.com/history.html]
Aebleskivers in Coeur D’Alene, ID describe these treats as Danish meaning apple slices. These are traditional Danish pancakes in a distinctive shape of a sphere. Maybe a cross between a Beignet and a Funnel Cake, without all the grease! So maybe all of this will convince you to try these sweet treats. If so, here is the recipe we use. Enjoy! CS Danish Aebleskiver.
And if you want some great polenta recipes – Idaho grows awesome polenta – look here: 17 Polenta Recipes.
Thank-You to all of the 195,390 people who read this blog! It really has been an incredible 2019 and it could not have worked without YOU! Have a great 2020 and new decade.
bliadhna mhath ùr
Happy New Year!
(Air Fryer Meatloaf)
Always good food! And good wine! And good visits. But then, I am extremely biased. Definitely a solid 5-Star restaurant and superb Wait Staff. You can always see what they are doing by looking at – and following – Snake River AVA Happenings and their page Parma Ridge Winery and Bistro Information. It is a good idea, and sometimes extremely necessary, Sunday brunch for example, to make reservations. Parma Ridge Winery, 24509 Rudd Road, Parma ID, 83660. 208-946-5187. Here is their website: www.parmaridge.wine. So what did we have for dinner? (Left-Click any of these photos to see them enlarged.)
Wow! Just a superb meal. You really need to go sometime. Just Call First!
It isn’t often that we stop and think where our dinner tables would be without our local farmers! No. Produce and meats do not magically appear on our grocery store shelves. It must be produced and cared for by farmers. And in Boise, we are very lucky and honored to have some fantastic local farmers that bring their wears each week to us for our enjoyment and health. To you – Thank-You! Now to go into withdrawal until April 4, 2020. Here are some of the vendors who provided Robin and I with some awesome products.
I know I have probably missed someone and I apologize for that.
Good information on Ice Wine from Idaho!
Ice in their vines: Holesinsky Winery pulls off tricky ice wine harvest
COLIN TIERNAN firstname.lastname@example.org
Dec 12, 2019
BUHL — He dipped his pipette into the barrel and pulled out a couple of ounces of liquid gold. “This wine is very, very, very, very, very, very special,” Holesinsky Winery owner and winemaker James Holesinsky said, carefully releasing the yellow-orange ice wine into his glass. Holesinksy has been making wine for 18 years. This is just the second time he’s had a chance to make ice wine. The conditions haven’t been right since 2006. The 2006 harvest was on Halloween; this year’s fell on Oct. 30.
“It’s hard to do,” he said. “The grapes have to be in the perfect condition. You…
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Whenever you are creating a fantastic meal or appetizer, and you want to use some onion, do you know which one or type to use? I don’t always know. So here is a useful graphic that may help you to decide which one to use. Personally, I usually pick a red onion or a honey sweet one. And that’s just a matter of personal preference. Maybe I should check this chart! Left-Click the graphic to enlarge it or to save it. To print it, use the print function at the end of the article. Cheers!.