Scrapple

09 Wednesday Dec 2009

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

No, this entry has nothing to do with Habbersett or Rapa Brand Scrapple. It has to do with a recipe for the delicious and enduring breakfast or sandwich treat. A treat that we can not get in Idaho, we have to import from Philadelphia or the immediate Philadelphia area. IO grew up with this for breakfast with scrambled eggs. I like it thin sliced and fried to a golden brown. In Philadelphia, you will get it thick sliced and as a sandwich. Anyway, here is a recipe on how to make this. Remember – It is using all the left-over parts of the hog after slaughtering. The key words are: all the left-over parts.

Scrapple

Source:
Author: Bob and Robin Young
Source: http://www.boisefoodieguild.blogspot.com
Web Page: http://www.rockinrs.com

Author Notes: This is an old recipe from Barbara Packham Nolan. There is no date on the recipe that is written on an old shirt cardboard form.

Yield: 10 pounds

Ingredients:
8 lbs Pork, ground. It can be scraps or sausage
6 lbs Stock, beef preferred
2 lbs Cereal, cornmeal or buckwheat flour
Wheat germ
1 crushed Bay leaf
1 T Sage, dried
2 T Salt
1 T Marjoram, dried
2 T Pepper
½ T Nutmeg
1 t Red Pepper flakes
2 t Onion powder

Directions:
1). Combine the first five ingredients in a large pot. Boil for about 30 minutes stirring constantly to prevent scorching. Cook until a thick gruel is formed.
2). Add the remaining ingredients and continue to cook until thickened. Remove the Bay Leaf.
3). Place in long loaf pans and chill overnight.
4). To serve: Slice off pieces and fry in oil until golden brown on both sides. Usually swerved with eggs.

Cooking Times:
Preparation Time: 1 hour
Cooking Time: 45 minutes
Inactive Time: 8 hours
Total Time: 9 hours and 45 minutes

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So there you have it. Cheers!

Rudy’s – A Cooks Paradise

07 Monday Dec 2009

Posted by Bob and Robin in Food Trivia, Rudy's Twin Falls, Thought For The Day, Trivia

≈ Leave a comment

Here we have some more information from Rudy’s – A Cooks Paradise in Twin Falls.

GET INVOLVED!
Give us your two-cents on a product you like!

If we pick YOUR idea as a “Rudy’s Pick”, you’ll get a 10% discount AND you and your pick will be featured in the newsletter!

Click to Send Susan YOUR idea for a favorite “Rudy’s Pick”

And too, let’s not forget the Food Trivia for the week!

This Week in the History of Food & Drink:

December 8, 1896: J.T. White was issued a patent for an improved lemon squeezer.
December 9, 1927: ‘Struttin’ With Some Barbecue’ was recorded by Louis Armstrong and his Hot Five.
December 10: National Lager Day
December 11, 1686: Prince Louis II de Condé, known as the Great Condé, died. He was a French general who loved to hunt and had a passion for rice. Several dishes have been named for him, including Consommé Condé and Creme Condé.
December 12, 1967: The movie ‘Guess who’s Coming to Dinner’ premiered.
December 13: National Cocoa Day
December 14, 1503: Nostradamus was born. He is best known as an astrologer. However, he also published a cookbook in French titled, An Excellent and Most Useful Little Work Essential to All Who Wish to Become Acquainted with Some Exquisite Recipes.

Making Vinegar

06 Sunday Dec 2009

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

≈ 1 Comment

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!!!

"Rachel K’s Bistro", Eagle, ID

04 Friday Dec 2009

Posted by Bob and Robin in Main Dish, Party Time, Photos By: Bob Young, Restaurant Reviews, Restaurants, Things To Do

≈ 3 Comments

Here is one awesome pasta bistro right here in our “backyard”! While you are in Eagle, do try Rachel K’s Bistro on State Street.

Left Click on the image on the right to enlarge. (Print it out if you want) Make your own pasta dinner! Select one (1) type of pasta and then go wild!! Pick as many ingredients as you want. As you can tell from he pasta selection sheet, the combinations are incredible. For instance, I had Fettucine with Prima Vera, Mushroom, Broccoli, Roasted Red Peppers, Artichoke Hearts and Shrimp. Then Chicken and Shrimp with a Parmesan Cheese topping. It was awesome!!
Then Robin had Penne Pasta with Alfredo. Then she added Onion, Mushroom, Fresh Tomato, Black Olive, Artichoke Hearts, Fresh Spinach and Fresh Garlic. She then had it topped with Feta Cheese. Look at the slides. You will see. This is easily a 4-Star restaurant!

But here are the photos. Do enjoy!! We did!

Click to play this Smilebox slideshow: Rachel K's Bistro I

Make a Smilebox slideshow

See, I told you, that you would like it!

The "Seasons Bistro" in Eagle December Events

04 Friday Dec 2009

Posted by Bob and Robin in Restaurants, Seasons Bistro, Side Dishes, Things To Do, Wine and Food

≈ Leave a comment

Here is the latest from Rachel Hurn from The Seasons in Eagle, Idaho. This is their December schedule of events and some of them look really interesting. For instance, The Greek Dinner!

SEASONS DECEMBER CALENDAR

Friday, December 4th – 6pm-9pm Live Music with MICHAEL LAKY
Specials include:
-Clam Chowder & Chili
-Jalapeno Pulled Pork Sandwich with Slaw & Stone Ground Mustard

Monday, December 7th – 6:00pm – 9:00pm Women & Wine
Wine & Cheese Pairing
$15.00 per person

Tuesday, December 8th– -6:00PM-9:00PM LIVE MUSIC and WINE TASTING
Come and taste all new dinner menu selections!

Friday, December 11th – 6:00PM-9:00PM LIVE MUSIC with BLAZE & KELLY

Sunday, December 13th -1:00PM-5:00PM OPEN HOUSE
SEASONS welcomes local retailers for all of your holiday shopping needs. Arbonne, Scentscy, Pampered Chef, Discount Designer Bags, Uppercase Living, Rags & Patches, Bee Wise Bags, Send Out Cards and Silpada just to name quite a few. come and shop and try some new wines from the local winery that is making quite a notch on the grapevine-Wood River Cellars. Light appetizer will be served.

Tuesday, December 15th – 6:00pm – 9:00pm LIVE MUSIC & WINE TASTING

Thursday, December 17th – 6:00pm-9:00pm – GREEK DINNER @ SEASONS with EAGLE INFORMER COOKING
So, ever wonder what Robert & Mary did before running the local magazine? Come and experience a culinary event like no other. Mary swears by the menu we have created:

-Spanakopita
-Hummus with Pita Triangles
-Greek Salad
-Greek Lemon Rice Soup
-Gyros
-Baklava

Seating is limited…make sure to reserve your seat!
Saturday, December 19th – 6:00pm-9:00pm LIVE MUSIC with Bill McKeeth & THE SINGLE CAR GARAGE BAND This trio will have you kazooing, dancing and laughing from appetizer to dessert.

Seasons will be closed for private parties on the nights of Dec. 2nd, 9th,12th

Seasons will be closing early on Christmas Eve at 5:00PM.

Seasons will be Closed 25th, 26th, & 27th for the holidays

Sincerely,

Rachel Hurn
Seasons Bistro
939-6680

Lava Lake Ranch – Lamb Source

03 Thursday Dec 2009

Posted by Bob and Robin in Food, Lamb, Local Markets

≈ 1 Comment

I really do love it when a supplier of products follows this blog and then submits some very pertinent information. Such is the case with an email I received today from Cheryl Bennett from Lava Lake Ranch outside of Sun Valley, Idaho. Here is what she said. Thanks, Cheryl!!

I believe I have shared a glass of wine with Robin somewhere along the way….it may have even been a plane seat and we talked about dancing or something….the dust collects in parts of my brain and I can’t remember. I must say, your blog has grown a lot since the three or four years ago that I met Robin. We will start following you and we have started blogging and tweeting too (who would have thought that). Just as a reminder:

Lava Lake Ranch is an artisanal producer of 100 percent grass-fed certified organic lamb. The lamb is sustainably raised on a family-owned ranch in the Pioneer Mountains, near Sun Valley, Idaho. Dedicated to the proposition that what we eat matters, we raise our lambs sustainably, humanely, without antibiotics or growth hormones, and never place them in feed lots. The lambs graze only on the ranch’s certified organic range and drink mother’s milk. Their diverse diet of lush, fragrant range grasses and herbs makes our lamb tender, delectable, and highly nutritious.

Another part of the story that sets our ranch apart from others, is that all profits from the sale of Lava Lake Lamb help fund vital land and habitat conservation efforts over nearly a million acres in south-central Idaho. This is land conservation on a huge scale and just within this year, we’ve been rewarded with three national awards to honor our efforts: the Cecil D. Andrus Leadership Award for Sustainability and Conservation, the US Forest Service’s National Award for Outstanding Achievement in Rangeland Management, and the Bureau of Land Managements Rangeland Stewardship Award. We’re working on a number of conservation projects – everything from restoring wetlands to living with wolves through innovative predator avoidance techniques. You can read more about those efforts on the website and on our scientific research website.

We have entered the newest frontier in social networking and now have a blog, Lava Lake At WordPress, are Tweeting at Lava Lake and are on FaceBook. We encourage you to join up, start doing the same, and start widening the net of followers.

Susan, thanks for the kind words….you flatter me!!

Cheryl L. Bennett
Sales Manager
Lava Lake Land & Livestock
PO Box 2249
Hailey, ID 83333

208-788-1710 (office)
208-720-9058 (mobile)
208-788-1264 (fax)

EMail Cheryl
Lava Lake Web Page

“The mission of Lava Lake is to effect the restoration and long-term conservation of native ecosystems at a landscape scale and to build an economically viable and environmentally sound business.“

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There is some great information on local Idaho lamb! And as I said before, I really do like the follow-up that Lava Lake Ranch gave us. Let’s support them and their products. Cheers!

"Pottery Gourmet Kitchen" Cooking Classes

03 Thursday Dec 2009

Posted by Bob and Robin in Classes, Restaurants, Things To Do

≈ Leave a comment

From the Pottery Gourmet Kitchen, 811 W Bannock Street in beautiful downtown Boise, I received this cooking class information. If you are attending, you might want to call for class reservations.

Cooking Classes

Dec. 8, 6:30 p.m. – Gourmet Pizza by Chef Doug Winter
Dec. 12, 11:00 a.m. – Holiday Breads by Pastry Chef Hugues Maitre
Dec. 14, 6:30 p.m. – Party Hor D’Oeuvres for the Holidays by Chef Ryan Lancaster
Dec. 15, 6:30 p.m. – Holiday Wines by Tastevin’s Bob Tait
Dec. 17, 6:30 p.m. – A Christmas Dinner by Chef Randy King
Dec. 19, 11:00 a.m. – Christmas Breakfast by Betti & Craig Newburn

All Classes Held At:
Pottery Gourmet Kitchen
811 W. Bannock Street
Boise, Idaho 83702
208-368-0649

THE CULINARIANS –
Chef Doug Winter is back for another fun and deliciousgourmet pizza class! Doug was born into the restaurant business and grew up with chefs from both sides of the family. His grandmothers are his biggest influences, cooking from scratch and using local produce when possible. Doug is the general manager at Flatbread Community Oven in Meridian. His pizza consists of butternut squash puree w/bacon, smoked munster cheese, carmelized onions and spinach, topped lightly with asiago cheese. He’ll prepare a butternut squash salad, a yummy pea soup, and a creamy apple dessert. Wine servings. $50.

Pastry Chef Hugues Maitre can be seen every Friday evening now on TVTV so be sure to tune in for more of Hugues’ classes. Meanwhile come and see our celebrity chef in person, making festive breads for the holidays. We’ll enjoy a White Chocolate Bread, a Bacon Bread, and Olive-Parmesan Cheese Bread, and a Decorative Braided Bread. Coffee will be served. $50.

Chef Ryan Lancaster has been in the food industry for over 15 years. He was head chef at The Dish and The Square, and in the last 8 years he’s been with Thomas Cuisine Management. He recently opened his own catering business, Flavors. He will show us how to prepare the following Party Hor D’Oeuvres:

Thai Chicken in Lettuce
Leaves w/Sweet Spicy Soy;
Buckwheat Blinis w/
Smoked Salmon & Lemon
Crème Fraiche; Bloody
Mary Steak Bites w/
Gorgonzola; Baked Brie
Bites w/Cranberry Compote.
$50.

Bob Tait has been involved in the wine and food service industry for seventeen years: selling, serving, tasting, and shaping wine lists. Currently, he sells wine for Tastevin, a wine distributor that specializes in small production boutique wines. Bob especially loves the pairing of fine wines with a variety of flavorful cuisines that bring out the best of each, while uncovering the hidden nuances discovered in the pairings. Bob has selected some great holiday wines from Proseccos to Pinot Noirs, from $14.50 to $30 a bottle. Hor D’Oeuvres will be served. $50.

We welcome Chef Randy King back again for another entertaining and enjoyable evening. Randy’s passion is food, but his joy is in playing with the ingredients to make dishes that taste good and look fabulous. His culinary adventures have taken him to kitchens throughout the Northwest. An Idaho native, Randy has served as Executive Chef for Milford’s Fish House and Oyster Bar, Richard’s Restaurant in Hyde Park and its sister restaurant, TASTE, the Doubletree Riverside and most recently, Head Chef for Sysco Foods. Randy will show us how to make a dinner that is quick and easy but has a “wow” to it. His holiday menu:

Oyster Stuffing; Bacon Wrapped Dates;
Roast Beast; Roasted Garlic Mashed
Potatoes; Sweet Pea Saute; Honey Ginger
Carrots; and Lemon Pound Cake
for dessert. Wine Servings with every
course. $50.

Betti and Craig Newburn have been pleasing guests w/gourmet breakfasts at the Idaho Heritage Inn Bed and Breakfast for the past 7 years. Their Christmas Breakfast can be made the night before Christmas so all you’ll have to do on Christmas morning is pop it in the oven. Their menu:

Norwegian Fruit Soup
Blintz Casserole w/ Blueberry Sauce
Maple Sausage
Refrigerator bran Muffins. $50.

Chef Tiziana Lancedelli’s
“Uccellini Scappati”
Chicken Rolled and Stuffed with Prosciutto and Sage
Great for Hor D’Oeuvres or Dinner

1 lb. Chicken Breasts Thinly Sliced
1/4 lb. Prosciutto or Pancetta Thinly Sliced
Fresh Sage
2 Tbsp. Vegetable Oil
4 Tbsp. Butter
Salt
Toothpicks

Note: This dish is traditionally made
with veal, but chicken can be substituted.
Pound chicken fairly thin and place a slice
of prosciutto and 1/2 leaf of sage on top of
pounded chicken.

Directions:
Roll each piece and secure it with a toothpick. In a sauté pan, heat up the oil and melt butter. Place rolled chicken into pan and cook for several minutes until meat is
browned.

Lower flame, sprinkle salt to taste, add a little water and simmer covered for about
20 minutes.

___________________________________________________________________________________________

FROM: Pottery Gourmet Kitchen
TO: Our Customers
HAPPY HOLIDAYS!
Bring in this Coupon to Receive 20% OFF
Expires: 12/31/09
Our Gift To You!

___________________________________________________________________________________________

The "Orchard House" December Events

02 Wednesday Dec 2009

Posted by Bob and Robin in Party Time, Restaurants, Things To Do, Wine and Food, Wine Dinners

≈ 2 Comments

Christmas at Sunnyslope

Wednesday & Sunday nights
5pm to 8pm
11/29 to 12/23
14949 Sunnyslope Road
(11 miles west of Nampa)

The Orchard House is blanketed in holiday cheer. Even the scroogiest of scrooges will be in the holiday spirit as they stroll through the dazzling light display.

Free pictures with Santa ~ Clyde the Camel ~ Roaring Bonfire

Admission is free. Non perishable food items for the Idaho Food Bank are gratefully accepted.

Food and drink available for purchase inside the restaurant.

____________________________________________________________________________________

Buy one get one FREE

Print this coupon and present for buy-one-get-one-free
LATTE, MOCHA, HOT COCOA, or CIDER during Christmas at Sunnyslope.
One coupon per person, per group, 12 oz. size. Good Wednesday or Sunday nights only.
Offer Expires: 12/23/09
____________________________________________________________________________________

Gift Giving Ideas
Idaho made and produced specialty food and gift items are available in the foyer of the restaurant. Choose from a large selection of Snake River AVA wines, chocolates, jellies, spices, tin signs, aprons, and more. Ward Hooper prints are now available featuring local events and points of interest. Gift cards are also available.

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Wine Dinner
Sunday, January 17, 6:00pm

This dinner brings together a five course menu prepared by Tony and Tara McElhose-Eiguren of The Basque Market in Boise with wine made by Gina Davis of Davis Creek Cellars. January is a perfect time to warm up with fine wine, food and friends. Space is limited. Tickets make a perfect gift for those hard to buy people on your Christmas list.

All inclusive cost is $65 per person. Call 459-8200 for more information.
Regular Business Hours:
Mon – Sat, 7am to 8pm – Sunday, 7am – 4pm
Serving Breakfast, Lunch, and Dinner 7-days-a-week

Holiday Closure:
The Orchard House will be closed for 10 days beginning Christmas Day. We will reopen on Friday, January 8th, 2010.

The Orchard House Restaurant 14949 Sunnyslope Rd. Hwy 55 Caldwell ID 83607

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So there you have some thing else to do this Holiday Season. Cheers!

Seasons Specials

01 Tuesday Dec 2009

Posted by Bob and Robin in Restaurants, Seasons Bistro, Things To Do

≈ Leave a comment

Oops! I almost missed this one.

TUESDAY, DECEMBER 1st
at
SEASONS BISTRO

Wilson Roberts LIVE at SEASONS 6:30 PM with Holiday Dinner specials including:

The Awesome Menu

*Moroccan Chicken

*Seared Trout Salad with Caramelized Onions, Roasted Tomatoes, and Charred Mixed Greens

*Scallop Pasta Buerre Blanc

*Turkey Pot Pie Soup

Rachel Hurn
Seasons Bistro 939-6680 for reservations

Be sure to visit the Seasons Bistro on the web and sign up for their newsletter! Cheers!

Food Trivia For This Week

01 Tuesday Dec 2009

Posted by Bob and Robin in Food Trivia, Rudy's Twin Falls

≈ Leave a comment

So here we are again, the start of another week and Rudy’s – A Cooks Paradise has again come up with some very “neat” food trivia. I just love some of these. Enjoy!

This Week in the History of Food & Drink

December 1: National Pie Day
December 2: St. Bibiana’s Day, patron saint of hangovers
December 3: 1842: Ellen Swallow Richards was born. She was one of the founders of the home economics movement in the U.S.
December 4: First Friday!!
December 5, 2006: New York became the first U.S. city to ban artificial transfats in restaurant food when the Board of Health voted to ban them by July 2008. I wonder how that is going?
December 6, 1945: The microwave oven was patented.
December 7: National Cotton Candy Day

So0 there you have some interesting information. Please do visit Rudy’s web site as listed above. Thanks and Cheers!