Cooking-Foodie Programs on PBS

28 Wednesday Jan 2009

Posted by in Cooking Programs, Food

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Starting Saturday 28 February this year, PBS here in Boise will be featuring cooking programs starting at 7:00am. They will run most of the day. Here is the schedule:

Saturday opens with A MOVEABLE FEAST WITH AMERICA’S FAVORITE CHEFS (8:00/7:00 a.m. MT/PT). The show salutes cooking traditions across the globe and represents the diversity of food and culture that make America the world’s great melting pot. In the spirit of a progressive dinner, each chef cooks up a single course to create a complete moveable feast that starts with appetizers and ends with dessert.

These are the featured chefs: Ming Tsai of Simply Ming; Ruth Reichl of Gourmet’s Diary of a Foodie; Lidia Bastianich of Lidia’s Italy; Rick Bayless of Mexico: One Plate at a Time; Jose Andres of Made In Spain; and Chris Kimball of America’s Test Kitchen.

On MADE IN SPAIN LIVE! WITH JOSE ANDRES (9:30/8:30 a.m.), the internationally recognized culinary innovator best known for bringing traditional and avant-garde Spanish fare to America, talks about his television series and demonstrates Spanish cooking techniques.

An encore of an AMERICA’S TEST KITCHENS LIVE follows at 10:30/9:30 a.m. Explore new exercise options with HEART HEALTHY YOGA: YOGA FOR THE REST OF US (11:30/10:30 a.m.). Pioneering yoga instructor Peggy Cappy demonstrates the heart-healthy benefits of yoga and shows how the simplest stretches and exercises can be incorporated into anyone’s daily routine.

So there you have it. PBS here in Boise has very few of these programs, so here is our chance. Cheers!

Basque Market Newsletter

28 Wednesday Jan 2009

Posted by in Food, Local Markets

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Hi All – Earlier in the month, we signed up for the Basque Market (Boise) Newsletter. Some very interesting articles and news! Classes! and more Classes! Look for the Newsletter Here and do enjoy it. We have signed up for the Paella and Tapas Class in March along with Geno and Debra. Enjoy!

Vegetable Paella

26 Monday Jan 2009

Posted by in Food, Main Dish, Recipes, Vegetables

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Here’s a recipe that Robin found – some place.

Vegetable Paella – Dinner
SERVES 4

1/3 cup water
1 onion, chopped
1 1/2 teaspoons minced fresh garlic
4 cups vegetable broth
1/2 teaspoon white pepper
1/4 teaspoon powdered saffron
1 cup Arborio rice
2 cups cut green beans
2 zucchini, cut in half lengthwise, then sliced
1 red bell pepper, cut into strips
1 or 2 ears corn, cut into 1-inch pieces
1 Tablespoon minced fresh basil
1 Tablespoon minced fresh parsley
1/4 teaspoon grated lemon zest
1 15-ounce can garbanzo beans, drained and rinsed
1 14-ounce can artichoke hearts, drained and rinsed

Place the water, onion, and garlic in a large saucepan. Cook, stirring frequently, for 3 minutes.

Add the broth, pepper, and saffron. Bring to a boil and stir in the rice and green beans. Reduce the heat, cover, and cook over low heat for 8 minutes. Add the zucchini, bell pepper, corn, basil, parsley, and lemon zest. Mix well. Cover and cook for an additional 8 minutes. Add the garbanzo beans and artichoke hearts. Cook, stirring occasionally, for about 5 minutes.

Serve hot.

Trivia

26 Monday Jan 2009

Posted by in Food, Thought For The Day

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And from Rudy’s – A Cooks Paradise in Twin Falls – we’ll have to go there some time – we get this bit of wisdom:

“This Week in the History of Food & Drink:

Jan. 26, 2009: Chinese New Year begins

Jan. 27, 1984: Michael Jackson’s hair catches fire while filming a Pepsi commercial.

Jan. 28, 814: Charlemagne died. Some of the food lore related Charlemagne:
* the peacock was first served in Europe during his reign;
* Saurbraten was invented by Charlemagne;
* Roquefort cheese was a favorite of his;
* the knife began to be used to eat food for the first time during his reign (rather than the fingers);
* Roses were used to cover his tables for meals.

Jan. 29, 1978: Sweden banned aerosol cans. No more Reddi-Whip

Jan. 30, 1969: The Beatles performed for the last time in public on the roof of “Apple” studios.

Feb. 1, 1939: State Assemblyman Seeder introduced a bill to the Maine Legislature to make it illegal to use tomatoes in clam chowder.

Feb. 2, 1897: Alfred L. Cralle of Pittsburgh, Pennsylvania, patented an ice cream scooper. His basic design is still used today. “

Oh well, just some relevant information – fun if nothing else!

Inaugural Luncheon Recipes

26 Monday Jan 2009

Posted by in Food, Food Prep, Main Dish

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President Obama and his staff released the menu and recipes from the Inaugural Luncheon. Click Here for an amazing lunch menu! Good luck on preparing some of these. Wonder how long it took to come up with the menu and then the preparation.

Dinner With The Winemaker

24 Saturday Jan 2009

Posted by in Food, Restaurants, Wine Dinners, Wine Tasting

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Ah! Yes! Such exciting times and I thought some of you might be interested in this dinner. They are probably filling the void that Andrae’s created when they moved to Walla Walla. At any rate, this should be quite good and well attended.
It is my suggestion, that if you would like to attend, that you call soon for reservations. Robin and I hope to see you there!

Wouldn’t it be nice sometime to have an Idaho winemaker do a dinner like this. Jamie and Kitty Martin, Coldsprings Winery, Mike and Tammy McClure, Indian Creek Winery, Bill and Bev Fraser, Fraser Vineyards or Ron and Mary Bitner, Bitner Vineyards just as suggestions because I know there are more winemakers that could do this. Just a thought!

Artichokes and Peas

23 Friday Jan 2009

Posted by in Appetizers, Food, Photos, Recipes, Side Dishes, Vegetables

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So after a morning of oral surgery, it becomes somewhat of a challenge to eat potato chips. So, let’s puree the steak! Or, if you are inventive, try this one (photo below)and I’m not sure the recipe name is correct:

Frozen peas, thawed
Mint
Cream
Artichoke Bottoms
Polenta with Basil and Garlic (Available in your super market in the vegetable dept)

Thaw the peas. Place in a food processor along with some mint and cream. Cream until smooth. Place about 3 Tablespoons in the artichoke bottoms and on some polenta rounds and “nuke” until warm.

Try this with some sauteed Sole. It also might be a good one for St Patricks’ Day. Something to think about. Certainly better than pureed steak!

Amigos Mexican Restaurant, Boise

20 Tuesday Jan 2009

Posted by in Food, Restaurants

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OK, so we went out to eat again. But this time it was suggested by the Idaho Statesman reviewer, Tim Woodward. And this one is well worth posting here and on some other blogs – it’s that good. I will hold the food up to any other Mexican restaurant in Boise or Kuna. Here is Our Review. If you are looking for a very good Mexican restaurant in Boise, indulge yourself and go here. It’s not expensive, just good!

Brown Box Food Deliveries

19 Monday Jan 2009

Posted by in Food

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I don’t know if anyone would be interested in this, but here is the Information for Brown Box Organics here in Boise. The general idea is that you order produce and other packaged grocery items over the Internet and they deliver to your door-step. You can look at their web site and determine for yourself if you would use this service. Just a thought.

Dixie Kitchen and Bait Shop "Peach Cobbler"

19 Monday Jan 2009

Posted by in Dessert, Recipes

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Tomorrow, Tuesday 20 January, while watching President-Elect Obama take the Oath of Office, you may want to try his favorite dessert – the Dixie Kitchen and Bait Shop Peach Cobbler from Chicago. If you don’t have the recipe, here it is:

DIXIE KITCHEN AND BAIT SHOP PEACH COBBLER

Start to finish: 1 1/2 hours (30 minutes active). Servings: 10

FOR THE FILLING:
15 cups frozen peaches (about seven 10-ounce bags), thawed and drained
1 1/2cups granulated sugar
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
1/2 rounded teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup peach juice (the juice drained from the frozen peaches is fine)
1/4 cup (1/2 stick) butter, cut into small pieces

FOR THE CRUST:
2 cups all-purpose flour
1 teaspoon salt
2/3 cup Crisco shortening
1/4 cup (1/2 stick) butter, cut into small pieces
1/3 to 1/2 cup ice water

Heat the oven to 375 F. Lightly coat a 9-by-13-inch baking pan with cooking spray.

To make the filling, arrange the peaches in an even layer in the prepared baking pan. Set aside.

In a large bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon and nutmeg. Whisk in the peach juice until smooth. Pour the mixture over the peaches. Sprinkle the butter over the top. Set aside.

To make the crust, in a medium bowl, whisk together the flour and salt. Add the shortening and butter, then use a pastry blender or gloved hands to work them into the dry ingredients until the mixture forms pea-sized lumps.

Slowly add the water, adding enough and mixing only until the dough holds together. Do not over mix.

Place the dough between 2 sheets of parchment paper. Roll out the dough into a rectangle slightly large than the baking pan and about 1/4 inch thick.

Remove the top sheet of parchment paper. The dough then can be cut into strips and woven into a crust over the cobbler (this is the method preferred by Andresen).

For an easier crust, invert the crust onto the baking pan and carefully peel off the parchment paper. Trim the crust to fit just inside the edge of the pan.

Bake for 50 minutes to 1 hour, or until the crust is golden brown. Let stand 10 minutes before serving.

Adapted from the Dixie Kitchen and Bait Shop in Chicago.

Cheers and enjoy the Peach Cobbler!