Robin’s Day At Flying Pie Pizzaria!


Yessireee Bub! It’s Robin’s Day at Flying Pie Pizzaria tomorrow, Sunday! So what does that mean? She gets to make her own pizza!! And we get to party, Dutch Treat, of course. We will be at the store on State Street in Boise, tomorrow, Sunday at 2:00pm. We have 6 other people coming. We’d love to have you there to join in on the festivities. Maybe even Joe and his family can make it. Maybe Joe? We’d love to see you all there.

If you can, 2:00pm at the Flying Pie Pizzaria, 4320 State Street, Boise – just as the graphic on the left says.

It’s been a pretty good day today – The University of Delaware defeated Georgia Southern for the NCAA Div 1 semifinals and now they go to Texas on 7 Jan 2010 to play Eastern Washington and that should be a great game for the NCAA National Title. And Troy is sticking it to Ohio 43-14 in the 4th quarter. (I thought Ohio had all these Hot-Shot football teams that don’t like to play the “little guys”. See what happens?) Fresno State had their heads handed to them. ): DircTV is back on the air and my phone finally found the satelite. So, if you can make the pizza party tomorow, that will be great, too. Maybe fill the shop? Cheers! And bring your cameras.

Here’s A Great Chili Recipe


No matter what you do, don’t forget to serve this chili with a Stella!!! But, before you can serve it, you have to have The Recipe. And this is, even if I say so myself, one awesome chili. Not your run of the mill chili. It has some very different ingredients in it. Chocolate for one. It does take some time to prep and to cook. But you can make it ahead of time. Have fun with this one and enjoy!

Wine Club Dinner At "The Buzz"



On December 14, 2010 we attended the Wine Club Dinner at The Buzz in Boise. The theme tonight was Gewurztraminer and Carmenere.

Cristi informed us that these dinners will continue next year, 2011. The yearly theme will be the Small Family Owned Wineries and she will start with Indian Creek Winery from Kuna, Idaho. The price per person for the full dinner (see photos below) and 6 to 9 wines will remain the same at $15.00. WOW! Reservations are encouraged. With the cost of this meal and the wines served, it would be the polite thing to do – Make Reservations. You can contact the Buzz to make your reservations at Their Website, by phone at (208) 344-4321 or by email at Buzz Wine E-Mail.

The menu for tonight was awesome. Spicy, yet sweet. Along with the dishes prepared by Debbie, I will also list the wine that was served with the dish and the score (20). Enjoy and see you at the next Wine Dinner in January 2011. Have a great Holiday Season!

Firecracker Chicken and Fiery Vegetable Bites
2009 Chateau St Michelle
Gewurztraminer
, 12.5% alc, (19), $10.00

Blossom Cups with Shrimp
2009 Sawtooth Winery
Gewurztraminer
, alc 13.0%, (15), $10.00

Red Pepper and Fennel Soup

(This was an awesome soup!)
2009 Nbed 2gether Carmenere, alc 13.5%, (19), $10.00
(We bought 1 bottle!)

Spicy Chopped Salad
2007 Trimbach
Gewurztraminer
, alc 14.0%, (20) $22.00
(This is a benchmark wine and we bought 2 bottles! Spend the money.)

Ropa Viejo with Santa Fe Vegetables
2009 Santa Rita
Carmenere
, alc 13.5%, (17), $1`0.00

Chocolate Sybil Cake
2005 Korta
Carmenere
, alc 13.5%, (15), $10.00

So there you have the ingredients for the last of the 2010 Wine Club Dinners! We are looking forward to the wine dinners at the Buzz in 2011! Cheers! And don’t forget to make reservations.

Lobster,Shrimp and Risotto Timbales


Robin comes up with some really awesome dinner ideas. Here is one that, I think, she saw in a photo. (She has this knack of making items from a photo. She did her Prom dress from a photo when we went to the dance in 1960! I had to wait until she finished it. Her Dad just smiled.) I didn’t see the photo of this dish nor a recipe, which leads me to believe that the recipe for the dinner is, at best, an educated guess. And that makes it fun. Here’s the menu and recipe. The recipe looks long and involved. Read through it first – it is really pretty straight forward. Cheers!

Baked Lobster and Shrimp

Truffle Oil Risotto Timbales with String Beans and basil cream sauce

Orange Fennel Salad

1999 Mainzer Domherr Spätlese Rheinhessen
2008 Cold Springs Phren/ology Riesling

Source: Robin Young
Serves: 2

Ingredients: (Lobster and Shrimp)
2 med Lobster Tails
12 med Shrimp

Directions:
Pre-Heat Oven to 375°F
Reserve all shells. Remove the lobster meal from the shell. Cut in half lengthwise. Shell and devein the shrimp. Lay the lobster meat from 1 tail on the edge of a 1-2 cup round ramekin. Place 6 shrimp in center of lobster ring. Repeat for a second ramekin. Set aside. Heat a ‘Bane Mare’ – jelly roll pan or baking dish with at least 1/2 inch of water for a hot water cooking bath to set the seafood ramekins in and bake.

Place all shells in a saucepan. Add any orange peel or lemon peel that you may have from making the salad and risotto. Cover with water and simmer until the lobster shells are a deep red and the shrimp shell are pink. Reduce heat and continue to simmer. This is the liquid for the risotto. You may need up to 4 cups for the risotto. Hot pack the remaining into canning jars. I ended up with 1 quart of the lobster stock canned.

Ingredients: (Risotto)
3 c Lobster broth (Above)
2 T Butter
3 T Shallot, minced
1 c Risotto
⅓ c dry White Wine
1 pinch Saffron
Sea Salt to taste
1 t Chives, chopped
1 t Lemon peek

Directions:
While cooking the risotto, bake the lobster and shrimp bowls in the water bath in the oven. It should take about 20 minutes.

In a large saucepan, melt the butter. Add the minced shallot and sauté until it is transparent. Add the risotto and stir until coated with the shallot/butter. Add the chives, lemon peel, wine and saffron and stir until the wine is completely absorbed. Add enough of the warm lobster broth to just cover the risotto. Cook over medium heat adding more broth as needed. Continue to cook until the risotto is soft, but not gummy. About 20 minutes.

Ingredients: (Herb Cream)
2 T Basil, chopped
1 t Tarragon, dried
¾ c Heavy Cream

Directions:
Place all ingredients in a small saucepan over med-low heat. Stir until the cream is reduced and thickened.

Ingredients: (Salad)
Fresh Fennel sliced
Fresh Orange sliced and peel removed
Fresh Mixed Greens
Flat Leaf Parsley

Directions:
Place the mixed greens on a plate. Place the orange and fennel on the greens.

Now, let’s put it all together! The salad is already plated.

Ingredients:
Truffle Oil
Ramekins
Frenched Green Beans, drained of all liquid [* Optional – just because I like to use up leftovers]

Directions:
Risotto
In each ramekin. place a drop or two of the truffle oil. Spread it all around using your finger. Place a ring of green beans along the bottom, leaving the center open. Add the risotto and fill to the top. Press down slightly to pack. Cool slightly. Loosen the edge with a fork.

Turn the ramekin upside down on the plate. The risotto should come out of the ramekin and maintain the round shape. See photo.

Lobster
Remove the lobster from the cooking bowl. Place in a ring on the plate. Place the shrimp in the center.

Drizzle a small amount of the Herb Cream on the lobster and shrimp mixture and on the risotto. Serve with a fine Riesling or German wine. Enjoy!!

——————————

Kitchen Notes:
1) The photo does not show the Herb Cream correctly. I did not get this thick enough. The Herb Cream should not be this runny. The original had one small ring of seafood on top of the risotto ring served with Bearnaise sauce,
2) Use the truffle oil sparingly. All you want is the essence of truffle. It does not take much to achieve this.
3) If you have questions, look at the photo. Left-Click the photo to enlarge it.

Chicken Paillard


While watching the Home Depot College Football Awards tonight on ESPN – Kellen Moore, BSU was nominated for the Davey O’Brian Award for Outstanding Quarterback and the Maxwell Award for All Around Player and the Heisman Award coming up later this week (I didn’t see any Ohio school or player nominated for any of these awards), Robin wanted to make this Chicken Paillard with Tomatoes, Fennel and Olives. Enjoy and let us know if you make this.

“Chicken Paillard with Tomatoes, Fennel and Olives

Source: Lynne Rossetto Kasper
Serves: 4

Notes: To check doneness, press your finger into the chicken breast. If it’s firm, it is done. Let the chicken rest about 10 minutes before serving. Leftovers are dynamite over greens, or broccoli, or pasta, or couscous.

“Paillard” is essentially French for cutlet. Pounding meat flat tenderizes it so it cooks faster. Butterfly the breasts by slicing them almost completely in half horizontally and opening them up like a book. Then put them between 2 sheets of plastic wrap and pound flat using the bottom of a heavy pot.

Ingredients:
1 c Peeled Tomatoes, diced and seeded
¾ c Fennel, thin sliced
½ c Green Olives, pitted and sliced
½ c Shallots, minced
¼ c Pine Nuts, toasted
¼ c Raisins, plumped in dry white wine
2 T Capers, rinsed
4 Thyme sprigs, leaves removed
2 Garlic cloves, minced
½ c Olive Oil, divided
Fine sea salt and freshly ground Black Pepper
4 Chicken Breasts, skinless and boneless. Butterflied and lightly pounded flat
3 T Basil, fresh and chiffonade
2 T Italian Parsley, fresh and chopped

Directions:
Preheat the oven to 450°F.

Toss the tomatoes, fennel, green olives, shallots, pine nuts, raisins, capers, thyme leaves and garlic in a mixing bowl. Drizzle most of the olive oil over the vegetables and season to taste with salt and pepper.

Season the chicken breasts on both sides with salt and pepper. Place the chicken in a single layer on a large baking dish. Cover the chicken with the tomato mixture and drizzle the remaining olive oil over and around the chicken. Bake for 15 to 20 minutes, or until the chicken is cooked through. Sprinkle the basil and parsley over the chicken and serve immediately.” (Lynne Rossetto Kasper, http://splendidtable.publicradio.org/newsletter)

——————————

We added the Roasted Yellow Squash, Roasted Brussels Sprouts and the Beets and String Bean Medley. They added so much to the dinner. This was one very delicious dinner.

Earlier in the day we made Latkes, but not as good as we had the other day. We adjusted the recipe and added fresh apple to the latkes before cooking. Different. Also, we didn’t have any apple sauce, but we did have Pear Apple Butter.

Portabel Low Poacher


This morning, right around noon, Robin was in the kitchen and said, “Brunch is ready.” So I walked out to the kitchen and she has made this awesome Portabello, also know as Cappellone, mushroom dish. This was just great with the poached egg on top. You can adjust this recipe to serve as many as you wish. Just adjust the shallot to the number you are making – 1 shallot for every 4 dishes. Here’s the recipe. Enjoy! I did.

Portabel Low Poacher‏

Recipe Source: Robin Young
Serves: 4
Ingredients:
4 Portabello mushrooms – cleaned, stems removed and reserved
1 Shallot
4 eggs
4 T Sour Cream
4 T grated cheese
1 T Herbes de Provence
2 T butter
1 t pepper [black or cayenne]

Directions:
Mince or ‘small chop’ Portabello stems with shallot. Sauté in butter in med pan that can hold 2-4 portabellos and has a glass lid. Add Herbes de Provence when shallot is translucent – about 10 minutes on low heat

Place Portabellos gill side up on a serving plate. Spoon 1T Sour Cream into center where stem was removed. Break an egg into each mushroom over the sour cream.
Sprinkle 1T grated cheese over each egg – I used Pecorino, but grueyere, parmesan, cheddar, feta or bleu would do. Spoon the sauté mix of mushroom stems, shallot and herbs over the cheese.

Fill the sauté pan ½ full of water and bring to a gentle boil. Add about 1 T coarse sea salt to the water

Carefully place each mushroom into the poaching liquid. Cover with a clear glass lid and let poach over medium heat until egg is ‘set’ – test by wiggling the pan.
Lift out with slotted spatula or spoon onto serving plate.

Serve warm with toast, and salad or fruit.

Cauliflower Soup And More!


At the Buzz Bistro the other night, we met and sat with Gail Ewart. She was talking about a Cauliflower Soup that she had made and said it was extremely good. I asked her to send the recipe and that she did. The recipe comes from the November 2010 More Magazine and the recipe is by Christine Hendricks. Gail also sent the recipe for a Green Bean with Basil – Garlic Dressing that sounds good, too. Enjoy these. If you Left-Click on the graphic you can get a larger image and then further enlarge from the second screen. Thank-You Gail for the recipes!

Latkes For Chanukah


On the evening of December 6, Robin and I had the honor to have fresh made Potato Latkes with Joe and Rachael Levitch and their two children, Athena and Ethan. It was really great to be included in this Chanukah feast. Here is a recipe for Potato Latkes and some photos of the evening. Enjoy and Thank-You!

Potato Latkes

Yield: 12 to 16 latkes
Active Time: 45 min
Total Time: 45 min
Serve With: Sour Cream and Applesauce

What is the secret to making great latkes? We found that the starchier the potato, the crisper the latke.

History: Latkes, or potato pancakes, are the traditional Hanukkah dish for Eastern European Jews. But the Hanukkah isn’t in the potato; it’s in the oil the latkes are fried in. When the Jerusalem Temple was recaptured and reconsecrated by the Maccabbees, only one night’s worth of oil remained to light the temple. Miraculously, though, the oil lasted eight nights, or enough time to make more oil. That’s the miracle of Hanukkah. This makes about two dozen latkes.

Ingredients:
4 c Potatoes
1 Onion, finely chopped
4 T Matzoh meal or Flour
4 lg Eggs, lightly beaten
½ t Salt
Pepper, to taste
½ to ¾ c Vegetable Oil

Directions:
Preheat oven to 250°F.

Grate the potatoes and chop the onion.

Mix the grated potatoes and onion, beaten egg, salt and pepper, and matzo meal or flour in a bowl.

Heat a skillet over a medium flame. Film the skillet with 1 to 2 T oil. Form the potato mixture into small cakes – about ¼ cup of potato per cake. Don’t make the cakes too big; they’re easier to turn when small. Flatten the cakes slightly with a spatula.

Cook until the cakes are nice and brown on the bottom, then turn and cook the other side.

Repeat with the remaining potato mixture. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

Joe and Rachael are preparing the latke mixture.

The latke mixture.

Joe is frying the latkes.

A visitor watches!

The Chanukah Altar

The Altar candles were photographed through special glasses that formed a driedel. Here is the history of the dreidel.

“The Chanukah Dreidel (Dreidle)

The dreidel is one of the best known symbols of Chanukah. A four-sided top with a Hebrew letter on each side, the dreidel is used to play a fun Chanukah game of chance.
SHIN, HEY, GIMEL, NUN
The letters on the dreidel, Nun, Gimmel, Hey and Shin, stand for the Nes Gadol Haya Sham, which means A Great Miracle Happened There.

In Israel, the modern-day land of Judea in which the story of Chanukah took place, the letters on the dreidel are Nun, Gimmel, Hey and Peh, which stand for A Great Miracle Happened Here (Po, in Hebrew).

To play the game of dreidel, two to four players each get a handful of pennies or chocolate money called gelt. The remainder of the pot is left in the middle. The youngest players spins the dreidel and depending on what letter the top lands on, he or she will:

NUN – Lose his turn, the top passes to the next player.
GIMEL – Win all the pot.
HEY – Win half the pot
SHIN (or PEH) – Lose all of his coins

The dreidel — or Sivivon in Hebrew, from the verb to spin — continues to be passed around the circle until one player has won everyone’s coins. The word dreidel comes from a Yiddish word meaning to turn. According to some historians, Jews first played with a spinning top during the rule of the Greek King Antiochus’. In Judea, Antiochus had outlawed Jewish worship, so the Jews would use a game with the spinning top as a ruse to conceal that they were secretly studying Torah.

Dreidels can be made out of just about anything — from wood, plastic or polymer to precious metals (although perhaps you shouldn’t let your kids play with the solid gold dreidel!) You can even make a dreidel at home out of an old milk carton.” (http://www.holidays.net/chanukah/dreidel.html)

Cheers and Happy Holidays!

Quarterly Wine Dinner At "The Buzz"


Another great time at the Buzz on Sunday, December 4, 2010 for the Quarterly Dinner. A small, but intimate and friendly group was there. And the food was awesome and adventuresome again. Good job Debbie!

The following photos are of the dinner. The wines we had with each course is listed plus my scores (20), twenty being the top. Thanks to Joe Dewey for presenting these wines and thanks to Cristi and Tom and Joe for matching the food with the wine.

Appetizer
bread, cranberry sauce, cream and blue cheese ball, crackers

Smoked Salmon Chips
Crab and Celery Root Remoulade
2007 Silverado
Sauvignon Blanc 15.9% alc (16) $18.00
2009 Peachy Canyon Red Blend 15.2% alc, (17) $18.00

Supreme Pizza Soup
2007 Barnard/Griffin
Cabernet Sauvignon 14.3% alc, (18) $15.00
2008 Liberty School Cuvee 14.5% alc, (18) $14.00

Ginger Spiced Cucumbers
2009 Famega
Vino Verde 14.5% alc, (16) $10.00
2009 Ryan Patrick Naked Chardonnay 13.8% alc, (18) $12,00

Chicken Wellington
broccoli casserole, roasted cauliflower pasta
2006 Sawtooth Petit Verdot 14.5% alc, (15) $19.00
2007 Kennedy Shaw Merlot 14.5% alc, (18) $14.00

Chocolate Carmel Pecan Bars
2005 Terra Blanca
Late Harvest Gewurztraminer 13.0% alc, (20) $16.00
2008 Bonterra Zinfandel 14.0% alc, (17) $16.00

So there you have the Quarterly Dinner at the Buzz. It was good! And I want to point out that we never know the prices of these wines until after dinner. One tastes on wine quality, not price! Cheers!

Go Broncos! Last Game Today.



So it is lightly snowing. 33 degrees F and essentially no wind. Supposed to maybe change to rain this afternoon. But close to 40 degrees. We’ll see. So I guess the Boise Sourdough Bread that I have made, might be good with beef stew. Might just be good to counter the cold weather! The Taste Test has been made – The bread Passed with flying colors! YUM-O.

But then, we must also eat healthy at a Tailgate Party. How about some mixed Blue and Orange Fruit? (Blue Berries and Mandarin Orange) Use your imagination, please. Gail says, “Sharon–I am Ccing Bob so we can brainstorm what might go with chicken wings, chocolate cake and beef stew…I am wearing lots of warm clothes–expect to look like Michelin Woman.” (Believe me, Gail never looked like the Michelin Woman!) I will have some photos later tonight. Cheers! and GO BRONCOS! BSU 42, Utah 14.