Saturday Breakfast and the Boise Saturday Market

28 Saturday Aug 2010

Posted by in Food, Local Markets, Photos, Photos By: Bob Young, What's For Dinner?

≈ 1 Comment


58 degrees this morning when I left for the Saturday Market. Feels like Fall! Robin said she wanted some peaches, so as I was headed for parking, this wonderful, fresh, sweet aroma of peach wafted through the air from Kelley Orchards. Part of my goal was found. If you look in the lower left of this photo, you will see the peaches I bought. And in the center of the photo are tote bags of fresh, sweet peaches.

Part of my goal this morning was to give Janie of Meadowlark Farms some egg cartons and see if she had any Lamb and Apple Sausage. She appreciated the egg cartons and she did have some sausage. I bought some and some eggs. There are folks there also fresh roasting Anaheim Peppers. And Le Café De Paris had fresh bread. So, look at the breakfast menu I made for Robin.

Fresh Sliced Kelley Orchards Peaches

Fresh Meadowlark Farms Free Range Scramble
with
Fresh Roasted Peppers and Farm Fresh Pico De Gallo

Fresh Le Café De Paris Bread

Meadowlark Farms Lamb Chorizo Sausage

I think this was a good and interesting menu. Much like a cross cultural experience. Fun! Usually I make Sunday breakfast, but we are going to brunch tomorrow at Berryhill, so I just had to make breakfast today. There you go. I love summer for these farm fresh treats – the entire breakfast. Cheers!

Massaged Kale Salad

28 Saturday Aug 2010

Posted by in Photos, Photos By: Bob Young, Recipe By: Robin Young, Things To Do, Vegetables, What's For Dinner?

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Actually this was an awesome dinner that Robin made.

Braised Scallops in Garlic

Massaged Kale Salad
(Mango and Oil)

Cous Cous
(Tomato and Herbs)

Sautéed Chard
(Baby Onions and Lemon)

So how good was that? I’d say, “Awesome and full of surprise flavors.” Look at the recipe for the Massaged Kale Salad. That is a real surprise for being a raw salad. The kale is not tough or sharp or bitter. It is very good. We served the entire dinner with a 2008 Root:1 Chardonnay. A Chilean wine from the Cassablanca Valley, that is outstanding. Look for the “… melon, honey and toasted hazelnut” flavors. A powerful, but not overpowering, Chardonnay. Even at this age! Good balance of acid and alcohol – 13.8%. Cheers!

Rudy’s Food Trivia

25 Wednesday Aug 2010

Posted by in Food Trivia, Rudy's Twin Falls, Things To Do, Thought For The Day

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Here is the latest Food Trivia from Rudy’s. By the way, we will be in Twin Falls later this week and are planning to stop in at Rudy’s. This could be fun and dangerous. Enjoy the trivia!

Week in the History of Food & Drink

August 23, 1902: Fannie Merrit Farmer opened Miss Farmer’s School of Cookery in Boston, Massachusetts and now you can take a cooking class right here in Twin Falls!

August 24, 1869: Cornelius Swarthout received the first U.S. patent for an electric waffle iron. Today is also National Waffle Day!

August 25: National Banana Split Day

August 26, 1728: Johann Heinrich Lambert was born. He proved that pie was irrational. Oops – never mind – that was ‘pi’ that he proved was an irrational number.

My Note: Brother Dave, who always liked to sit in the shadow of a pyramid at high noon always said, “Pie R Round, Cornbread R Square!” Think about it, but not for long. (I will probably never be allowed back in Rudy’s again.)

August 27, 1970: ‘Spill The Wine’ by Eric Burdon & War is #1 on the charts.

August 28, 1798: The first American vineyard was planted in Lexington, Kentucky.

August 29, 1896: Supposedly, the Chinese-American dish, chop suey, was created in New York City by the Cantonese chef of Chinese Ambassador Li Hung-Chang.

What’s For Dinner?

25 Wednesday Aug 2010

Posted by in Appetizers, Cooking Styles, Main Dish, Photos, Photos By: Bob Young, Recipe By: Robin Young, What's For Dinner?

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OK, so we probably missed our Meatless Monday, so lets make it today. No problem! Lets look at what we have here starting in the upper left corner.

A great appetizer called Sicilian Eggplant Caponata. A great use of the eggplant that is coming into season now. Eat this hot, warm or cold. It makes not real difference. Serve it on some Baguette Rounds.

And for a main dish, try Potato-Leek Soup. What? Another Potato/Leek Soup? Yes! But this one has no bacon, ham or other meat in it. It is thick and rich with no cream! Eat it hot or cold.

And finally, that green “stuff”. A great vegetable that is usually overlooked. Too bad! Really it is good. Try this really easy to prepare Chard. Really a wonderful compliment to the rest of the dinner. Full of vitamins and other good stuff and much like spinach, but I actually like it better. But, you be the judge. Let us know how you liked these. Cheers!

MJ’s Cakes

24 Tuesday Aug 2010

Posted by in Dessert, Food, MJ's Cakes, Photos, Photos By: MJ's Cakes, Things To Do

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Whoa! Am I glad MJ got the Baker’s Genes, because they certainly by-passed me. I’d say she got them from her Mother. Now I won’t have to worry about desserts anymore at the Family Gathering Meals on Labor Day, Thanksgiving, Birthdays, Weddings, Christmas, New Year’s Eve, Easter, Memorial Day, 4th of July and whatever else we can come up with. Maybe just declare tomorrow the 4th Tuesday Holiday. Just look at what she has done. Mac is sooooo lucky!

YUM-O!

Yeast Question

23 Monday Aug 2010

Posted by in Food Prep, Help Needed, Interesting Information, Things To Do

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I received this question from Brooke Scoville via email.

Hi there-
I have recently been reading the recipes on the Boise Foodie Blog and would like to try some of them. I noticed that they required “fresh yeast”. Do you know where I can buy fresh yeast in Boise?

Thank you,
Brooke

My response to her was,

Hi Brook,
“Fresh Yeast” is the same as Fleischman’s Active Dry or Red Star also makes some. Usually the yeast will come in a jar and should be refrigerated after opening. Watch the expiration date printed on the top. Albertsons or any of the major food stores will carry it. You can buy bulk at the Boise Coop. Hope this helps.
Cheers!

I suppose Winco, Fred Meyer and several others that I can not think of just now, carry the yeast. It’s a pretty basic product for baking. I hope this helps.

Tillamook Cheese Baby Cheese Tour

22 Sunday Aug 2010

Posted by in Food, Food Prep, Things To Do, Tillamook Cheese

≈ 2 Comments


Some things are just fun. This looks like it could be. A lot like the Oscar Meyer Hot Dog Mobile in times past. Any way, here is some information if you are in Boise or planning to come visit. Look for the baby Loaf truck. Here is more specific information.

I received this email from Allie Korosi, “Tillamook’s Loaf Love Tour is coming to Boise! They arrive on Friday, August 27th (corrected) and will be rolling around the Boise area until Wednesday, September 1st. They’ll also be making a special stop at Boise’s 24th Annual ‘Alive After Five’ Concert Series on September 1st from 5 p.m. – 8 p.m., handing out free cheese samples, coupons and more. The baby buses will also be in attendance – definitely a sight to see. We hope you’ll help us in sharing the Loaf Love with Boise!”

TILLAMOOK® WANTS BOISE TO KNOW… ALL YOU NEED IS LOAF
First-Ever “Loaf Love Tour” Rolls Into Boise Bringing Tasty Cheddar to Cheese Lovers

WHO: Tillamook®, the 101-year-old, farmer-owned brand that has earned a reputation as one of the nation’s premier natural cheese makers.

WHAT: Tillamook invites Boise area residents to join the fun of its first-ever cross-country event, the “Loaf Love Tour”. The Loaf Love Tour will stop at grocery stores, farmers’ markets, neighborhoods and special events to spread the love of Tillamook’s cheddar to consumers. Event attendees will have the chance to learn about Tillamook while sampling their all-natural cheddars made in the Pacific Northwest using only the highest-quality milk from humanely raised cows not treated with the artificial growth hormones.

The Loaf Love Tour consists of a trio of mini-buses that are retrofitted from 1966 Standard VW Microbuses to resemble Baby Loafs of Tillamook cheddar. Overall, the “Loaf Love Tour” will visit 100 cities in 8 different states throughout the Western U.S.

WHEN: Friday, August 27th to Wednesday, September 1st at various Boise locations. Also, a special stop is planned in Boise at the 24th Annual Alive After Five Summer Concert Series on September 1st from 5 p.m. – 8 p.m.

WHERE: To see the tour’s schedule, please visit: Loaf Love Tour.

TILLAMOOK: The Tillamook County Creamery Association, formed as a farmer-owned co-operative in 1909, has earned a reputation as one of the nation’s premier makers of cheese. TCCA is a national marketer of naturally aged cheddar and a variety of other cheeses, butter, and an extensive line of premium ice cream, sour cream and yogurt. TCCA is most famously known for its internationally award-winning Tillamook® cheddar cheese, voted World’s Best Medium Cheddar Cheese at the 2010 World Championship Cheese Contest. For more information visit our Web site Tillamook Cheese.

Eggs ‘N Nests

22 Sunday Aug 2010

Posted by in Boise Adventures, Photos, Photos By: Bob Young, Recipe: Bob and Robin Young, Things To Do, What's For Dinner?

≈ 2 Comments


So after the very, very exciting evening last night in the wind storm – winds peaked at 68mph and the record set on 24 July 1981 was 71 mph – it was time this morning to try some comfort food, sorta! (There was no damage noticed on this house. However, the electric and phone lines may be in jeopardy. I only got a recording at Idaho Power.)

So look at these eggs. Fun to make and I will probably change the procedure as Robin suggested. Bake the potatoes first and not broil them. Enjoy!

Shred 1 large potato. Leave the skins on. Grease (Robin says use bacon grease) the cup cake tins. Place the shredded potatoes in the cup. Press down in the center and bring up along the walls. Add a touch of salt and pepper. Bake off in a 400 degree oven until the potatoes are browned. Remove from oven a let cool slightly. Add some fresh cut chopped chives and fresh picked shredded basil to each cup. Place one egg in each cup. Broil until the eggs are set.

Gently remove each nest from the cups using a flexible, narrow spatula, trying not to break the “nests”. Plate with some un-burned bacon (oops!) and garden fresh sliced tomatoes topped with chopped chives.
These are fun to make and you can do almost anything with the eggs as you wish. Robin likes the soft cooked eggs, so that’s what we had here. I may try a scrambled egg next week with maybe some cooked Country Ham pieces in the egg. Hmmmm. Enjoy!

Dinner – Corn Pie!!

22 Sunday Aug 2010

Posted by in Local Harvests, Main Dish, Photos, Photos By: Bob Young, Recipe: Bob and Robin Young, Vegetables

≈ 1 Comment


There are certain things that we all remember from, our childhoods. I will submit that most of them have to do with food. In my case, one of several food items that I remember and cherish is Corn Pie among other things such as liver, which, Like Johnny Carson said, “Cook it any way you want. It’s still liver!” But that is another discussion. For now, it’s Corn Pie and Sliced Tomatoes for dinner. Here are some photos of the process. The recipe is listed above.

The Corn Pie getting ready for the oven.

Here it is just out of the oven. Notice the succulent golden brown crust.

And now, the dinner is plated.

Corn Pie

Sliced Green Zebra Tomato and Red Tomato
with
Basil Strips and Nasturtium Blossom

2007 Indian Creek Star Garnet Reserve
(This wine just tops off the dinner and goes fantastically well with the acid of the tomatoes)
——————————

Please note that the corn was local grown, the pie crust is locally produced, the tomato and basil is from our garden. That makes this a Locovore Dinner. Enjoy! And as it has been said before, Keep a song in your heart, Keep looking up and Cheers!

Icebox Lox

21 Saturday Aug 2010

Posted by in Lox, Main Dish, Photos, Photos By: Bob Young, Recipe By: Robin Young, Things To Do

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Robin made this awesome Icebox Lox. Not hard to do, just takes about 48 hours. Use only the freshest of salmon. Lay 1 whole side of rinsed fresh salmon – skin side down – in a rectangular glass dish large enough to hold the entire piece. If you need to cut the slab in half to have it fit the dish, that will work. Cover the meat with Kosher salt and sugar. Lay some fresh dill on the slabs. Either fold the slab in half so that the fleshy surfaces are facing, or lay the 1/2 cut piece on top. Cover with foil and weigh down with cans. Place in refrigerator for 24 hours. Remove from refrigerator and drain liquid. At this point, if you need to add more salt and sugar, do so. Flip the slabs over and return the curing lox to the refrigerator, covered and weighted. After the second 24 hours, rinse the lox, cut the flesh off the skin in thin slices. Small bits can be used later in cream cheese as a spread or in pasta dishes.

To Serve: Slice about 6 garlic/onion bagels in thin rounds [cut the rounds in half-moon shapes]. Lightly butter or rub with olive oil. Place on a baking sheet and toast in an oven until lightly browned. (We like to toast our own bagels compared to the “store bought” bagel toasts.) Cool. On each slice of bagel, spread with cream cheese, a thin slice of fresh ripe tomato, a half ring or two of red onion that has been sliced thinly, soaked in cold water while toasting the bagels, and the slice of salmon and capers. You can use either size caper, small or large. Just remember to thoroughly rinse the capers to remove the vinegar and salt. The lox has enough salt in it.