Visit to Das Alpenhaus Deli

29 Thursday Dec 2016

Posted by in 4-Stars, Acme Bake Shop, Acme Bake Shop Rye, Beef, Boise Area Food Adventures, Comfort Food, Cooking Styles, Das Alpenhaus Deli, Ethnic Foods, Food Photos, German Food, Housemade Sauces, Housemade Soup, Lunch With Robin, Photos By: Bob Young, Potato Salad, Potatoes, Sauerkraut, What's For Dinner?

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das-alpenhaus-deli-signDas Alpenhaus Deli in Boise was a treat. Robin and I both had a Reuben, German Potato Salad and some Split Pea and Ham Soup (It’s 23 degrees outside!) The sauerkraut on the Reuben was superb – liked the Allspice. And both of us rated the deli 4-Stars out of 5-Stars. You can find more on the Reuben Sandwich at the following posts on this blog: History of the Reuben Sandwich, The Reuben Sandwich Challenge and Rachel Sandwiches for Lunch (Yes, there is a difference between a Rachel and Reuben sandwich!)
They are located at 1340 S Vista Ave, Boise, ID. They are open Monday-Friday: 10.00 a.m. to 6.00 p.m. and Saturday: 10.00 a.m. to 4.00 p.m. Seating is limited, but their take-out service is good. They do not, however, “… *not* take reservations or phone-in orders.”
Their menu changes weekly and the menu can be found on their website, listed above. For this week, here is a Weekly Menu Sample.
“Das Alpenhaus Deli is a luncheonette. This means that we serve a single daily hot special for lunch, served until it’s gone. If we have either run out, or you aren’t a fan of that day’s special then we also have daily soups and make custom sandwiches. It is a rotating menu and every week will differ from the previous week’s menu so be sure to check this page for the current menu. You can also find the menu on our facebook page, where it will be posted every weekend. Guten Appetit!

Das Alpenhaus Delikatessen is the Treasure Valley’s one and only German deli and market! From Beer and Wine to Europe’s finest assortment of chocolates, we pride ourselves in having the widest variety of German, Austrian and Swiss products that Boise has to offer. Our rotating lunch incorporates some of the area’s most popular dishes. Ranging from Käsespätzle to Wiener Schnitzel, there is sure to be something to satisfy your hunger.
Owners Jamie Webster and Greg Hanson opened the doors to Das Alpenhaus Delikatessen in October of 2016 and fulfilled their life-long dream of bringing a piece of the beloved Alps to the Boise area. Having been raised in a German family, the germanic culture has played a tremendous role in Jamie’s life. His love for the area was solidified when he spent an extended period of time living Thüringen, where he mastered the German language and gained an abiding love for the culture.
Many years later, Jamie and Greg are happy to share their love of Germany, Austria, and Switzerland with you. Whether you grew up in beautiful Germany, Austria or Switzerland *or* are simply looking for some great chocolate, it is their hope that Das Alpenhaus Delikatessen will have you feeling right at home. [Their Website]

Some available groceries

Some available groceries

Wine and Beer selections.

Wine and Beer selections.

Wine and beer.

Wine and beer.

Ordering area. Seating is to the left and just out of view. They were very busy.

Ordering area. Seating is to the left and just out of view. They were very busy.

We did a take-out. Reuben Sandwich Potato Salad Split Pea and Ham Soup We did like the Reuben - great horseradish in the Russian Dressing. Soup was good; Hearty. The potato salad was good. I missed the dill pickle slice with the Reuben and I think that the Acme Bakeshop here in Boise has much better rye bread - Old World Rye, as Acme calls it.

We did a take-out.

Reuben Sandwich
Potato Salad
Split Pea and Ham Soup

We did like the Reuben – great horseradish in the Russian Dressing. Soup was good; Hearty. The potato salad was good. I missed the dill pickle slice with the Reuben and I think that the Acme Bakeshop here in Boise has much better rye bread – Old Wolrd Rye, as Acme calls it. Portions are very adequate.

Christmas Eve Brunch

24 Saturday Dec 2016

Posted by in 5-Stars, Acme Bake Shop Baguette, Baguette, Beef, Brunch, Brunch with Robin, Captain's Shack, Desert Mountai Grass Fed Beef, Dinner At The Captains Shack, Eggs, Eggs Sunnyside Up, Grilled Beef, Herbs and Spices, Housemade Rubs, Housemade Sauces, Idaho Beef, Idaho Eggs, Idaho Wine, Local Markets, Meadowlark Farms, Mushrooms, Mushrooms - Porcini, Parma Ridge Winery, Photos By: Bob Young, Recipe by: Robin and Bob Young, Snake River AVA, What's For Dinner?, Wines - Idaho

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Desert Mopuntain Ribeye Toasted Bruchetta with Rubbed Garlic Sunnyside Up Eggs

Porcini Crusted Desert Mountain Ribeye
Toasted Acme Bakeshop Bruchetta with Rubbed Garlic
Sunnyside Up Meadowlark Farms Eggs
2016 Parma Ridge Tre Bianchi

 

Now how good is this? Looks difficult to do, but surprisingly easy. Guess you want the recfipe. Here it is; Long but easy.

Porcini Rubbed Ribeye and Eggs

Adapted from: Chef Mario Batali
Ingredients – Porcini Rubbed Ribeye:
2 T Sugar
1 T Celtic Sea Salt
1 t freshly ground Tellicherry Black Pepper
1 t Red Pepper Flakes
¼ c Porcini Mushroom Powder
5 cloves Garlic, peeled and minced
¼ c Olive Oil
2 Ribeye Steaks, bone-in, 2-inches thick

Ingredients – Bruschetta and Eggs:
2-3 T Olive Oil
4 lg Eggs
1 loaf crusty Italian bread, sliced ½-inch thick
3 cloves Garlic, peeled
Extra-Virgin Olive Oil, to drizzle
large crystal Celtic Sea Salt, to garnish

Directions – For the Porcini-Rubbed Ribeyes:
In a small bowl add the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic and 1/4 cup olive oil and stir well to form a thick paste that is the consistency of wet sand.
Rub the paste all over the steaks, coating them evenly. Wrap tightly in plastic wrap and refrigerate for at least 12 hours or overnight.
About 1 hour before grilling, remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Remove to a plate and allow to come to room temperature.
Preheat a grill or grill pan over medium-high heat. Place the steaks on the grill, cover and cook, turning every 6 to 8 minutes for 10-15 minutes for medium-rare, the internal temperature with a meat thermometer should be 125ºF. Transfer to a carving board and let rest for 15 minutes. After the meat has rested, thinly slice against the grain.

Directions – For the Eggs and Bruschetta:
In a large nonstick pan, add a couple tablespoons of olive oil and place over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny. Season with salt and pepper. Serve with the steak.
Reduce the grill to medium heat and place the bread on top. Allow to cook until toasted and lightly grilled on both sides, about 1 minute per side. Remove and rub with a clove of garlic, drizzle with olive oil and sprinkle with sea salt. Serve with the steak and eggs.

Tip: Use your favorite herb rub if you can’t find dried porcini or porcini powder or grind your own dried porcinis.

Wonderful 5-Hour Roasted Duck

13 Tuesday Dec 2016

Posted by in 5 Hour Duck, Apple, Beets, Captain's Shack, Dessert, Dinner At The Captains Shack, Dinner For Robin, Dinner With Family, Duck, Food Photos, Heirloom Beets, Heirloom Carrots, Heirloom Onions, heirloom vegetables, Idaho Vegetables, Idaho Wine, Local Farmers Markets, Local Harvests, Onion, Petit Verdot, Photos, Photos By: Bob Young, Prep Work, Raspberries, Recipe By: Bob Young, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes - Dinner, Recipes - Sauces, Roasted Vegetables, Snake River AVA, Special Dinners, Vegetables, What's For Dinner?, Wine and Food, Wine Dinners, Wines - Idaho

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captains-shack_1Love to make this and it really is so easy. 5 Hour Roasted Duck and add to that some Roasted Root Vegetables and 5 Hour Roasted Duck Sauce, also really good with ham, and you will have a superb and wonderful dinner. A good 2013 Indian Creek Petit Verdot goes extremely well with it.

Several people have asked how to make the duck. Basically – season with Celtic sea salt and fresh ground Tellicherry Black Pepper, stuff with sweet apple and pear, prick the skin all over and cook in a 300°F oven and turn every hour for 5 hours. Last hour raise temperature to 350°F. Do not cover throughout the cooking process.

First of all, the moon must be full. If not, the recipe may not work.

First of all, the moon must be full. If not, the recipe may not work.

Duck has been salt and peppered and stuffed with Braeburn Apple and Bosch Pear.

Duck has been salt and peppered and stuffed with Braeburn Apple and Bosch Pear. Oven is preheated to 300°F

After each hour, turn the duck and prick the skin. This is after 1 hour.

After each hour, turn the duck and prick the skin. This is after 1 hour. Pricking the skin at each turn, keeps the duck fat basting the duck.

At 3 hours, things happen. Starting to brown nicely.

At 3 hours, things happen. Starting to brown nicely.

Root vegetables are large cut and put into the bottom of the baking pan. This roasts the vegetables and keeps the duck off of the pan surface.

Root vegetables are large cut and put into the bottom of the baking pan. This roasts the vegetables and keeps the duck off of the pan surface. The vegetables here are heirloom carrot, heirloom beet, local onion, parsnips and turnips.

Make stock from the vegetable pieces and the duck neck and parts. Simmer low and slow!

Make stock from the vegetable pieces and the duck neck and parts. Simmer low and slow!

Lay the duck directly onto the vegetables and return to the 300°F oven. Cook for another hour.

Lay the duck directly onto the vegetables and return to the 300°F oven. Cook for another hour.

At 4 hours last turn. It is smelling yummy now.

At 4 hours last turn. It is smelling yummy now.

At 5 hours, remove from the oven and let cool, somewhat.

At 5 hours, remove from the oven and let cool, somewhat.

Yummy slices.

Yummy slices.

Here is the Cranberry/Cherry sauce for the duck.

Here is the Cranberry/Cherry sauce for the duck.

Oh yes. Dessert - Pound Cake with Fresh Raspberries and Fresh Whipped Cream.

Oh yes. Dessert – Pound Cake with Fresh Raspberries and Fresh Whipped Cream.

Wonderful Brunch at Parma Ridge Vineyards Bistro

11 Sunday Dec 2016

Posted by in 5-Stars, Alaskan Salmon, Appetizers, Beef, Beer and Ale, Beer and Food, Bistro, Bistro - Parma Ridge Winery, Breakfast With Robin, Brocolli, Brunch, Brunch at Parma Ridge Winery, Brunch with Robin, Buy Idaho, Chef Storm Hodge, Chowder, Comfort Food, Dinner At Parma Ridge Restaurant, Dinner With Family, Food Photos, Grilled Vegetables, Parma Ridge Specials, Parma Ridge Winery Bistro, Photos By: Bob Young, What's For Dinner?

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"Foggy Vineyard"

“Foggy Vineyard“

 

I do not generally add articles to this blog that concerns a winery – there are specific blogs for that, i.e. AVA Happenings in Idaho or Treasure Valley Wine Society or the Treasure Valley Food and Wine Blog. But this was a special visit to the Parma Ridge Winery and Restaurant. A 5-Star winery and restaurant, and well worth this post. And it won’t break the bank. You will have an outstanding meal, whether it is a Friday night Happy Hour visit, a Saturday evening dinner or a Sunday Brunch. And the kids are welcome also! The weather was foggy and slightly wet. The roads were wet, but not icy, until you drove on the “back” roads.
Here is what we had. Go to the winery. Eat there. And say “Hi” to Stephanie, that’s her artwork and to Chef Storm, who comes up with the fantastic epicurean treats. You won’t be sorry you went. Some of these treats are new to the menu. The servings are very adequate and border on being large. Four of us shared the following dishes. We also had some awesome wines to go with the brunch.

Daughter Marnie, cousin Dorothy from Portland and an awesome wife, Robin.

Daughter Marnie, cousin Dorothy from Portland and an awesome wife, Robin.

Carpese Bites

Caprice Bites
Fresh Baked Baguette with Roma Tomatoes, Italian Basil, Buffalo Mozzarella and Balsamic Reduction $5.95

 

Walnut Crusted Warm Brie

Walnut Crusted Warm Brie
with
Grand Marnier Brown Butter, Honey and a Balsamic Glaze $6.95

 

Cream of Mushroom

Cream of Mushroom Soup (Vegetarian) $4.95 cup, $6.95 bowl
(They also offer an awesome Creamy Northwest Clam Chowder Same prices as Mushroom Soup)

 

Brunch Burger – Quarter-Pound Black Angus Burger with Melted Double Cream Brie, Apple-wood Smoked Bacon, and Sunny-side up Egg with a lemon-tarragon aioli and Rosemary Garlic Truffle Fries

Brunch Burger
Quarter-Pound Black Angus Burger with Melted Double Cream Brie, Apple-wood Smoked Bacon, and Sunny-side up Egg with a lemon-tarragon aioli and Rosemary Garlic Truffle Fries $9.95

 

Storm’s Famous Salmon - $16.95 Brined, Lightly Smoked and Pan Fried with Rosemary Truffle Butter and Rosemary Truffle Mashed Potatoes accompanied by Grilled Asparagus Storm's Homemade Grilled Bread

Storm’s Famous Salmon
Brined, Lightly Smoked and Pan Fried with Rosemary Truffle Butter and Rosemary Truffle Mashed Potatoes accompanied today by Grilled Broccolini Storm’s Homemade Grilled Bread $16.95

 

And to finish dinner - wonderful chocolates!

And to finish dinner – wonderful chocolates!

2015 Storm Red – Blend of Cabernet Sauvignon, Malbec and Carmenere (Wine Club Members Only) went extremely well with the salmon, burger and cheeses

2015 Parma Ridge Vineyards Storm Red
Blend of Cabernet Sauvignon, Malbec and Carmenere
(Wine Club Members Only)
went extremely well with the salmon, burger and cheeses
(I’m rating this [19] out of [20]. Almost as good as the 2014 Parma Ridge Vineyards Estate Grown Syrah …. almost!)

 

 

5-Hour Duck Creamed Spinach with Grand Marnier Cream Baked Sweet Potato with Duck Gravy

5-Hour Roasted Duck
Creamed Spinach with Grand Marnier
Cream Baked Sweet Potato with Duck Gravy

 

 

And as we were leaving, I told Chef Storm that tomorrow night (Monday) I am making a 5 Hour Roasted Duck.

 

 

The cherry, cranberry, rosemary sauce for the duck.

The cherry, cranberry, rosemary sauce for the duck.


I will probably also serve a 5 Hour Duck Sauce to go with it.
Chef Storm said he has never had a 5 hour roasted duck. And he asked me to
post photos – I will – and save him some. That may be more difficult as there are 4 of us eating it. I may have to make him one. That’ll be fun! Hmmmm!

After Thanksgiving

29 Tuesday Nov 2016

Posted by in 5-Stars, Acme Bake Shop Breads, Acme Bake Shop Sourdough, Asparagus, Blueberries, Boise Artisan Bakery's, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Captain's Shack, Eggs, Eggs Poached, Food Photos, Idaho Eggs, Photos By: Bob Young, Pork, Recipe - Soup, Recipe By: Captain's Shack, Recipe: Bob and Robin Young, Recipes - Breakfast, Recipes - Dinner, Scrapple, Slow Cooking, Soup, Sourdough Bread, Special Dinners, Special Events, Tetrazzini, What's For Dinner?

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captains-shack_2

 

So much fun to make some of these. And not difficult at all. The Creamy Turkey Tetrazzini may be the most difficult, although you probably have most of the ingredients left-over from Thanksgiving in the refrigerator, except maybe for the mushrooms. If you don’t have Cream Sherry, use a good white wine that is slightly sweet, yet bold.

Creamy Turkey Tetrazzini

Creamy Turkey Tetrazzini

 

Crumble Scrapple with Meadowlard Farms Poached Eggs Acme Bakeshop Toasted Sourdough Fresh Raspberries and Blueberries

Crumbled Scrapple with Meadowlark Farms Poached Eggs
Acme Bakeshop Toasted Sourdough
Fresh Raspberries and Blueberries


 

Split Pae and Ham Soup

Split Pea and Ham Soup

And here is the recipe for the Split Pea and Ham Soup that we made for the Williamson Orchards and Vineyards New Tasting Room Open House. It was superb and made from Idaho products – Ham Hock, Split Peas, Heirloom Carrots, Onions, Celery, stock and herbs.

Feast of the Seven Fishes

29 Tuesday Nov 2016

Posted by in What's For Dinner?

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Some information and recipes for the Feast of the Seven Fishes. Enjoy!

Bob and Robin's avatarBoise Foodie Guild

OK. We have posted about Hanukkah and a while back about Kwanza and several other culturally diverse holidays. And it seems that this year, I have been hearing a lot about the Italian Christmas Eve celebration of the Feast of the Seven Fishes. As it turns out, there is quite a bit written about the feast, usually held on Christmas Eve. “The Feast of the Seven Fishes is an Italian Christmas celebration. Today, it is a feast that typically consists of seven different seafood dishes. However, some Italian-American families have been known to celebrate with nine, eleven or thirteen different seafood dishes. This celebration commemorates the wait, the Vigilia di Natale, for the midnight birth of the baby Jesus. It is unclear when the term “Feast of the Seven Fishes” was popularized.” (Wikipedia) And according to Mario Batali on Epicurious.com, “”It’s what Italians do when they say they’re fasting.”…

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Thanksgiving 2016

25 Friday Nov 2016

Posted by in 5-Stars, Apple, Bacon, Baking, Captain's Shack, Carrots, Celebrations, Comfort Food, Corn, Dessert, Dinner At The Captains Shack, Dinner With Family, Dried Corn, Food Photos, Green Salad, Heirloom Carrots, Heirloom Onions, Heirloom Parsnips, Holiday Gatherings, Holiday Menu, Idaho Vegetables, Idaho Wine, Local Farmers Markets, Party Time, Photos By: Bob Young, Snake River AVA, What's For Dinner?, Wines - Idaho

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26Feb2016_1_Sushi-Joy_Robin_Right-FacingAnd a great day it was! Dinner finished almost on time. Marnie, Chris and Anna joined us. The turkey tuned out fantastic – the first time I have done a spatchcock turkey and it was awesome. Veggies roasted great. Turkey was moist, tender and delicious. I took several pictures on my phone – 3 – of the dinner plated, Marnie and Robin and Chris and Anna, but they never appeared on my phone. They’re out in La-La land somewhere. Here, though, are some photos of preparing the dinner and maybe I’ll make a photo of the plated dinner – at least close to it. Cheers – This was really fun to do!

Getting the Bacon Wrapped Dates ready. Stuffed with Chopped Almond.

Getting the Bacon Wrapped Dates ready. Stuffed with Chopped Almond.

Dates ready for the oven.

Dates ready for the oven.

Mushroom Stuffed Puff pastry.

Mushroom Stuffed Puff Pastry.

Finished product.

Finished product.

Turkey has been spatchcocked (backbone removed) and sitting on heirloom root vegetables - carrot, parsnips and onion - to keep the turkey off the bottom of the pan.

Turkey has been spatchcocked (backbone removed) and sitting on heirloom root vegetables – carrot, parsnips and onion – to keep the turkey off the bottom of the pan.

Cooking in the oven at 400 degrees F. This after 1 hour. One more hour to go for a 14 lbs turkey.

Cooking in the oven at 400 degrees F. This after 1 hour. One more hour to go for a 14 lbs turkey.

Plated Turkey Robin's Cranberry Sauce Dried Corn Wilted Lettuce Roasted Heirloom Vegetables Stuffing Cups Mashed Potatoes and Gravy throughour. 2006 and a 2006 Indian Creek Winery (ID) Pinot Noir

Plated

Spatchcock Turkey
Robin’s Cranberry Sauce
Dried Corn
Wilted Lettuce Salad
Roasted Heirloom Vegetables
Stuffing Cups
Mashed Potatoes and Gravy throughout
2006 and a 2008 Indian Creek Winery (ID) Pinot Noir

Skillet Apple Pie

Skillet Apple Pie

These wines were available for dinner. We only had the oldest one on the left.

These wines were available for dinner. We only had the oldest two on the left. Super paring and wines.

In order to do a dinner like this, one needs to make a "schedule of events". Thursday, I also made a schedule like this hour-by-hour.

In order to do a dinner like this, one needs to make a “schedule of events”. Thursday, I also made a schedule like this hour-by-hour.

Korean BBQ Beef

12 Saturday Nov 2016

Posted by in Asian Food, BBQ Beef, Beef, Bok Choy, Captain's Shack, Dinner For Robin, Food Photos, Idaho Beef, Idaho Greens, Korean BBQ Beef, Local Farmers Markets, Local Harvests, Main Dish, Photos By: Bob Young, What's For Dinner?

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3April2016_1b_New-CharBroil-Grill_Mod-Smoker-BBQ-Grill_Open

Well, I thought this BBQ was good, but then, I like grilled meats. The recipe is in the file above, if you want it. Takes about 2 days, counting the marinating time. Very short to grill on a screaming hot grill.

The beef

The beef

Marinating

Marinating

Grilling

Grilling

Plated with a dipping sauce and sautéed Bok choy.

Plated with a dipping sauce and Sautéed Bok Choy.

Oktoberfest at The Buzz

12 Wednesday Oct 2016

Posted by in What's For Dinner?

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Good German dinner and wine and beer at the Buzz for Oktoberfest!

Bob and Robin's avatarTreasure Valley Food and Wine Blog

10Nov2015_1e_The-Buzz-Monthly_Blind-Tasting_Buzz-InsideA good, adventuresome wine dinner at The Buzz celebrating Oktoberfest. Roulade. Beer. Wine. Carmel Beer Ice Cream. And the ice cream that Cristi made was rich and smooth and delicious!! Keep it on the menu, Cristi!!! We took a culinary tour, as well as a wine tour and beer tour, through some of Germany. For instance, “…Schnitzel can be made with different types of meat. Jäger-Schnitzel – with mushroom sauce; Zigeuner-Schnitzel is a sauce of red peppers,mushrooms, onions, tomato paste, red wine and chicken broth; Cordon Bleu came from Switzerland and is a schnitzel stuffed with ham and cheese.” These are just a few of the culinary discussions we had.

One of the better wines for the evening. [19] I know, it's not German. One of the better wines for the evening. [19] I know, it’s not German.

Pretzels and Pork Schnitzel Meatballs 2014 Julia James Pinot Noir. a13% alc. an OK wine. the Snake River Pakitos IPA went better, though

Pretzels and Pork Schnitzel Meatballs
2014 Julia James Pinot Noir
13% alc. an OK wine.[16]
Snake River Pakitos IPA went better, though [18]

Greens with Radish and Cucumber Salad 2014 Urban Riesling 9.5% alc [15] Humboldt Low and Easy Lager was a better paring

Greens with Radish…

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Tournedos with Creamed Spinach

11 Tuesday Oct 2016

Posted by in 5-Stars, Beef, Captain's Shack, Classic Cuisines, Classic Sauces, Cookbooks, Cooking Styles, Cuts of Beef, Desert Mountai Grass Fed Beef, Ethnic Foods, Food Photos, French Foods, Housemade Sauces, Idaho Beef, Local Farmers Markets, Local Markets, Photos, What's For Dinner?

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captains-shack_2I saw this recipe this morning and really thought it looked interesting. Tournedos with Creamed Spinach. The recipe comes from Rachael Ray, but we have adapted it somewhat. I have also placed some fairly deep information on the recipe. Here is some of that info.

  1. Note: Tournedos are: A beef tenderloin, known as an eye fillet in Australasia, fillet in France, the United Kingdom, South Africa and Germany, is cut from the loin of beef.
  2. tournedos-rossini-1 Tournedos Rossini (pictured here) is a French steak dish, perhaps created for the composer Gioachino Rossini by French master chefs Marie-Antoine Carême or Adolphe Dugléré, or by Savoy Hotel chef Auguste Escoffier. The dish comprises a beef tournedos (filet mignon), pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras briefly pan-fried at the last minute. The dish is garnished with slices of black truffle and finished with a Madeira demi-glace sauce.
  3. Demi-glace (English: “half glaze”) is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, used in reference to a sauce, means icing or glaze. It is traditionally made by combining equal parts of veal stock and espagnole sauce, the latter being one of the five mother sauces of classical French cuisine, and the mixture is then simmered and reduced by half.
    Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as “beef demi-glace” (demi-glace au boeuf) or “chicken demi-glace” (demi-glace au poulet). The term “demi-glace” by itself implies that it is made with the traditional veal stock.
  4. Espagnole sauce: The basic method of making espagnole is to prepare a very dark brown roux, to which veal stock or water is added, along with browned bones, pieces of beef, vegetables, and various seasonings. This blend is allowed to slowly reduce while being frequently skimmed. The classic recipe calls for additional veal stock to be added as the liquid gradually reduces, but today water is generally used instead. Tomato paste or pureed tomatoes are added towards the end of the process, and the sauce is further reduced.
  5. Auguste Escoffier King of Chefs 1846-1935.
    Auguste Escoffier, “The Chef of Kings and The King of Chefs,” was born in the Riviera town of Villeneuve-Loubet, France, on October 28, 1846. His career in cookery began at the age of 12 when he entered into apprenticeship in his uncle’s restaurant, in Nice…a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier’s technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier’s achievement was to simplify and modernize Carême’s elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois (“king of chefs and chef of kings”—though this had also been previously said of Carême), Escoffier was France’s preeminent chef in the early part of the 20th century.
    Alongside the recipes he recorded and invented, another of Escoffier’s contributions to cooking was to elevate it to the status of a respected profession by introducing organized discipline to his kitchens.
    Escoffier published Le Guide Culinaire, which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffier’s recipes, techniques and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world.
  6. And finally, a really great source book for every kitchen is the The Sauce Bible: Guide to the Saucier’s Craft by David Paul Larousse

Here are some other variations on Tournedos Rossini. Look at the variations and then add your own. Have fun. Enjoy!
tournedos-rossini-4

tournedos-rossini-3

tournedos-rossini-2

Notice the black truffles in this one - same as pictured above.

Notice the black truffels in this one – same as pictured above.

Anyone with any ideas of getting veal bones to make veal stock in the Boise area, please let me know. Just remember, I have meds to get next month. Cheers!