Margaret’s Irish Soda Bread


Great to have these small cooking/baking classes for those interested. This one was particularly nice because Margaret requested it. Well ……. Sort of! Fun to make this Irish Soda Bread – it only has 3 ingredients in it – and quick. Total time about an hour. And look at what she made. (Do I hear applause for her?) Left-Click for a larger view of the photos.

But before baking this morning, we had to have some dinner last night. How about

Broiled Talapia
with
Fresh Made Tartar Sauce

Braised Asparagus and Mushrooms
with
Montmorency Cherry Sauce

Wow! This was super! And serve it all with a 2010 Indian Creek Winery Mountain Syringa and you have an awesome and delicious dinner!

Now …… Back to baking!

Margaret. Ready to learn how to make the Irish Soda Bread. She did a great job!

Look at what she made! So easy and so good. Great Job Margaret!

But wait! Here are two loaves. We’ll make one additional loaf at no additional cost! Sucha deal. Spread a little butter on and maybe some honey. Oh my!

Backyard Chicken Farmers Event!


I received this information from Gretchen Anderson (thebycf@gmail.com) and thought I would pass it on. For you Backyard Chickeners, this might be an ideal event. You grow the chickens … we will buy the eggs. Left-Click the graphic to see a larger view. Contact Gretchen directly via email for more information. It should be a fun time!

April Schedule at the Buzz


Because of the “non-static” nature of information from the Buzz, I am going to post their articles on this main page. I think it works better. With that in mind and since it is snowing outside and the Irish Soda Bread class that we held is over, here is the latest from Cristi and Tommy at the Buzz. Cheers!

Greetings!
As the first day of spring has arrived with blowing snow covering the budding trees, we at Buzz are getting ready for our spring, which is full of events and fun. Hopefully, you will be able to join us during these activities.

Up and Coming Events –

April Fool’s Day Dinner
On April 1st at 6:30 PM Buzz Coffee and Wine will host our April Fool’s Day Dinner, no joke. We will feature a five course meal with each course being paired with two different wines, we will then discuss which wine pairs better with the food. This is a Quarterly Event hosted by the Buzz. Reservations are required, space fills quickly so be sure and call early for your reservations. The cost is $30 per person and reservations can be made at (208) 344-4321 or buzzwine@cableone.net.

Upcoming Music
3/23 Blaze and Kelly
3/24 Sandy Sanford
3/30 Johnny Shoes
4/6 Gayle Chapman
4/7 Lee Penn Sky

Music starts at 7 PM and ends at 9 PM with wine tasting starting at 6 PM. As always we will feature a dinner special each night along with the wine tasting and music. 


April Wine Club
The wine club dinners continue to focus on wine and media. For April our focus will be social media and wine. The wine club dinners will be April 10 and 11 at 6:30 PM. Please make reservations early as spaces fill up quickly. Hope to see you there.

We would like to take this opportunity to thank each of you for your business along with our hope to see you soon. If you have any catering needs this spring do not hesitate to call or email and let us be part of your festivities throughout the season. We will be hosting our annual Mother’s Day Brunch on May 13 so watch for more information to be coming. Also, don’t forget we carry a complete line of take and bake meals, the menu is posted on our facebook page so give us a call so we can have your take and bake meal ready and waiting for you. Free delivery on any order in Boise over $50 or Caldwell and Nampa over $75.00. (24 hour notice requested). Thanks again.

Sincerely,
Cristi and Tom Takeda
Buzzwine@cableone.net or (208) 344-4321

Original White or Dark Irish Soda Bread


Well … It was a super St Patrick’s Day dinner! There were 20+ people there and everyone pitched in to help either by preparing something, or setting the table or prepping. It was great. Thank-You Leanne and Tom!
The photo to the left is a White Irish Soda Bread that I made. (The link takes you to the recipe) This comes from an original recipe from the Preservation of the Irish Soda Bread web site. (There is also an article of the Irish soda bread below.)





I had to make two loaves, and I am glad I did. I made one as a White Soda Bread, above. Here is the Dark Soda Bread, to the back of the pan, and the White Soda Bread to the front of the pan. The only difference between the two are the ingredients. Both are mixed and baked off precisely the same way. I have them both in the same recipe as listed above. These are really very easy and quick to make. Do try them and let us know what you think. Cheers!

Copper River Salmon Dinner


Rain. Rain. More rain. Rivers flooding. Snow melt in the mountains is causing roadway flooding. Some homes flooded in Weiser. And what is it doing now? Rain!
So there has to be a bright point in the day. Try this ….. (Left-Click to see a larger view!)

Broiled Copper River Salmon
Baked Red Potatoes
Fresh Green Salad

That was a super dinner. Brush the salmon lightly, after drying it off, with a little salt and pepper and then some lemon curd. Rub the potatoes in bacon drippings before baking. Mix the salad greens with tomato, onion, almond slivers, bacon bits and the dressing of your choice. Top this all of with a 2009 Indian Creek Pinot Noir (13.5% alc – another great Idaho wine) and you have an awesome dinner. Quick and easy to do! Enjoy.

Traditional Irish Soda Bread ….. The debate Continues!




So it looks like the debate continues about Irish Soda Bread. Actually, I really don’t know that you can call it a debate. Maybe a “misunderstanding” about what “real” Irish Soda Bread is. Maybe from the Irish Soda Bread Web Site we can get some information. Here is some information that may help.

The Un-Bread
If your “soda bread” has raisins, it’s not “soda bread! It’s called “Spotted Dog” or “Railway Cake”! If it contains raisins, eggs, baking powder, sugar or shortening, it’s called “cake”, not “bread.” All are tasty, but not traditional Irish Soda Bread!

Traditional Irish Soda Bread
If one searches the internet using the term “Traditional Irish Soda Bread” about 63,500 sites are listed. 98% of them aren’t even close to being traditional. Google “Irish Soda Bread” and you will find 126,000 sites.

Would “French Bread” (15th century) still be “French Bread” if whiskey, raisins, or other random ingredients were added to the mix? Would Jewish Matzo (unleavened bread) used to remember the passage of the Israelites out of Egypt still be Matzo if we add raisins, butter, sugar, eggs, and even orange zest? So why is traditional “Irish Soda Bread” (19th century) turned into a dessert and labeled “Traditional Irish Soda Bread?” OK, maybe you don’t like the analogy, but you get the point!

So there’s a start on the debate, or maybe the finish. Have a good glass of Belhaven Ale or a Guinness Stout and look at the web site for more detailed information and maybe even a recipe or two. Be sure to look at the White Soda Bread Recipe that is on the site.

But for the time being, the Traditional Irish Soda Bread has “… wheat flour, white flour (do not use self-rising as it already contains baking powder and salt), buttermilk (pour in a bit at a time until the dough is moist), salt, bicarbonate of soda and butter if you want to deviate a bit … The best flour to use is “soft wheat” which is called “pastry flour” or “cake flour” today in the US. If you want to try using Irish flour, may I suggest Odlums.” (www.sodabread.info) Enjoy and thanks Joe Levitch for the reference to this site!!!

The Buzz – Sideways and Bottle Shock Tour


“The Lily”


So what does this photo have to do with the Wine Dinner? Actually, nothing. It’s a lily that Robin bought because she likes them. And it is so pretty.


On March 13, the Buzz held another Wine Dinner and this time the theme was “Sideways and Bottle Shock”. If you did not see the movies and you like wine, rent them. They are good. This tasting was good, too. If you missed it, you can always make the next Buzz Wine Club Dinner on April 10 or 11. But, here is what we had tonight. Left-Click and of these photos for a larger view. Enjoy!

Austin, Joe, Tommy and Peggy get ready to serve the crowd.

Two of the opening wines. I am not a fan of Carmenere and the Cortese grape in the Gavi is one I have not had before. Another one to add to my Century Club score card!

Now here is  wine from the Russian River area of California. Yes, the Joe Swan area! And this wine had hints of Joe’s 1975 chardonnay … but just hints.

2009 Selby Chardonnay
14.0% alc, fruity and light. not over oaked. earthy [17] 

Corn and Chanterelle Crostini and Goat Cheese-Edamame Pitas

2009 Cycles Chardonnay
13.5% alc not bad and went well with the goat cheese. [17] $12.00

Gingery Sweet Potato Soup

2008 Dynamite Merlot
13.5% alc not really the best merlot that I have had. not a lot of balance and low on finish. [15] $14.00

Beet, Fennel and Jicama Salad
with
Macadamia Nut Dressing
(One awesome salad!)

2009 Line 39 Cabernet Sauvignon
13.0 alc one of the better wines for the night. good body, balance and finish. went very well with this salad. [19] $12.00

Smoky Pork Pappardelle

2010 Hahn Pinot Noir
14.0% alc good, but I have had some Idaho pinot that is much better, Indian Creek Winery for one. fair body and finish. [18] $15.00

Pear Tart
(A great tart!)

2002 Fess Parker Syrah
(Yep! Ole “Davey Crocket” himself!)
14.0% alc This wine would have made him proud. went great with the tart. good balance and finish with a hint of smoke [19] $19.00


——————————

The schedule for upcoming events is out. Be sure to make reservations as these events fill up quickly and seating is limited!! Look for their link in the sidebar or call (208) 344-4321 for reservations.

Sunday April 1 – (No this is not a joke!!)
Quarterly Dinner
Special dinner that has no particular “lesson” associated with it. Come and enjoy some great wine and a special five course dinner. There are only four of these dinners per year.

April 10 and 11
Wine Club Wine Dinner
$15.00 per person for 4-5 courses, 6-7 wines and a lecture on the selected wine type. These dinners sell out quickly, so call for your reservations. The dinner is repeated on each night.

May 8 and 9
Wine Club Dinner

May 13
Mother’s Day Brunch
A very special Mother’s Day Brunch will be offered

It’s Time To Start The Garden!!!


Well, yes! Start those plants indoors or in a small portable greenhouse or any where where the seeds and plants get plenty of sunlight and air movement. Keep them damp, not wet! And here is some information for planting using Household Food Left-Overs. The article, lists 5 Foods You Can Grow From Left-Overs. Foods like celery, ginger root, cloves, sweet potatoes or onions. The web site is called Garden Swag. Another place that you may be interested in is City Girl Farming which has this information to share. (There is a link in the sidebar, too.) Enjoy these articles and the information that can be found on the links. If you have any comments, please let us know. Cheers!

Growing Food From Kitchen Scraps

There’s all sorts of growing experiments you can do with your kids just by using food from your kitchen. The possibilities are nearly limitless…take some time to take stalk of the food supplies you have, and decide which ones you’d like to experiment with. To give you an idea of the kinds of things you can plant, here’s a quick list:

(Graphic: City Girl Farming)

1. Whole seed spices (like coriander seed, mustard seed, etc.)
2. Seeds from fruits and vegetables (like potatoes, green peppers, apples, etc.)
3. Snack food seeds (like popcorn and raw nuts, etc.)
4. Fresh herbs and spices (like garlic and ginger root, etc.)

Most of these seeds and roots will grow best by starting them in water. Also, many of them can be transplanted out into the garden, if you’d like. (Here is one suggestion. There are several more on the links above.)

Potato
Keep a potato around until some eyes start growing on it. Slice a piece of the potato off where the eye is, and put it in a cup with water covering the potato, but not the eye. Soon, you’ll have a potato plant sprouting up and you can plant it in the garden, or just watch it grow in the cup (no potatoes will grow in the cup, but the plant will grow and look good.)

Enjoy these two garden resources – there are many more on the web, just search for them – as it is starting to look a lot like Spring! (I noticed our Forsythia is in heavy bud. It will bloom in the next several days) Cheers! And thanks to Barbara Joan Mayhre for sharing this information, although I don’t know that she realizes it as the link above is on a FB post she made. You never know, Barbara.

Why Do Chicken Eggs Come In Different Colors?


(From http://bloggingerika.hubpages.com)

Have you ever wondered why some chicken eggs are green or blue or pink or brown? Do pink eggs come from lightly colored red chickens? Does chocolate milk come from brown cows? Actually … NO! Gretchen Anderson, author of The Backyard Chicken Fight (Mill Park Publishing/2011), states that, “The egg shell colors run the spectrum from white to dark brown (as dark as a Hershey chocolate bar).  And, there are the chickens (Ameraucanas and Araucanas) that are the so-called “Easter Egg-er” chickens because they lay green, blue and pink eggs. The eggs all taste the same despite the different color shells.” And then there are those that say that the color of the ear lobe determines egg color. Chickens have ear lobes? I didn’t know that. “If you carefully push back the feathers on the sides of a hen’s head, you will see the hen’s ears. White ears correspond to white eggs. Reddish brown ears correspond with brown eggs. This correlation supposedly holds up for light green and bluish eggs, as well”, says Shirley Corriher (internationally renowned culinary expert) writes in her book CookWise.

Really? Most of the sources that I came across, said that the color of the chicken feathers or skin or ear lobes may have some correlation with eggshell color but they do not determine color. OK. So where does the color come from, then? The biological answer from Yahoo Answers, Backyardchickens.com and Wisegeek, among others, all agree that, “It’s all about genetics. Eggshell color is in genes inherited from the chicken’s parents. Egg shell color ranges from white, cream, pink, brown, blue, green to even dark brown chocolate colored. It has to do with pigments called porphyrins that are deposited along the hen’s reproductive system as the egg passes along the tract and the shell forms. Different porphyrins cause different shell colors. For example, brown eggs are the result of the pigment protoporphyrin. Auracauna chickens lay green eggs becuase they posses the pigment oocyanin, which causes the green/blue eggs.”

Barbara Joan Myhre, the Chicken Lady, agrees with this statement when she says, “Thus sayeth the chicken lady: The Aruacana is is the breed which lays the colored eggs. Usually, we get blue, green or blue/green ones, but occasionally get pink ones. We were always told that the earlobe color is indicative of the egg color. However, Aruacanas have no earlobes. They have lovely feathers which look like outward facing sideburns. If they have earlobes, we’ve not seen them. We also have some precious varieties, with great feather patterns. Silkies, have lovely, soft feathers.” And Victoria Williams adds to this when she says, “Well supposedly color of ear lobes….and breed, of course.  Our Barred Plymouth Rock (Tootsie) lays the proper light brown colored egg she’s supposed to, as does our Silver Laced Wyandotte, Jelly Bean.   Our Araucana, or Easter Egger, Ginger, on the other hand, is supposed to be laying blue or green eggs but all we get from her is light brown which also may be considered pink.  We’re planning on adding to our flock next spring and I’d love to find a couple of French Maran chickens which lay dark chocolate colored eggs.” Can you tell all of these folk love to work with their chickens?

Which finally leads us to the last question: Which specific breeds of chickens lay the most varied colored eggs? “White eggs = the ancestors of chickens that lay these originated in the Mediterranean. One of the most Ancient breeds is the Dorking that came from Rome during the time of the Roman empire.
Brown eggs = the ancestors of chickens that lay these came from Asia, primarily China. The Cochin is a very old breed from China.
Blue eggs = the ancestors of chickens that lay these came from South America. The Araucana is best known for laying blue eggs. A true Araucana is rumpless, having no tail at all (not even the fleshy part). A modern breed that lays blue eggs is the Ameraucana which does have a tail. All other egg colors come from blended genetics. For example, breed an Ameraucana (blue eggs) to a White Rock (brown eggs) and the pullets will usually lay greenish eggs.” (Backyardchickens.com)

Interesting information! From the evidence that I have read, the color of a chicken eggs is determined by genetics and that the color of the feathers or ear lobes may have a correlation to the egg colors. Specific breeds of chickens may also lay different colors of eggs. Further investigation and reading will reveal that there are three main colors for chicken eggs. Most eggs in the store come in white or shades of brown. It is also possible to find blue to green chicken eggs which come from the Aracuana, a breed of chicken developed in Chile. Araucanas have also been crossed with other breeds to produce the Americauna, sometimes called the “Easter Egg” chicken in a reference to its multicolored eggs.

I must thank Gretchen Anderson, author of Backyard Chicken Fight (Mill Park Publishing/2011), Barbara Joan Myhre, the Chicken Lady and Victoria Williams, backyard chicken raiser, for the information they provided for this post. Other sources include Yahoo Answers, Backyardchickens.com, Funtrivia, Wisegeek, Murry McMurry Hatchery in Webster City, Iowa and Backyard Poultry Magazine, March 12, 2012 article “Ameraucanas” by John W Blehm, Pres Ameraucana Breeders Club.

Old Folks Dinner – Not What You’d Expect!


OK, I know. It’s not the standard Fried Chicken, Mashed Potatoes and Peas. Margaret came over earlier today for some coffee and conversation. Well into the conversation, I asked her what she was going to have for dinner. She said, “I have not eaten today.” Enough said. I told her that if she came back around 3:00 or so, we would like to share dinner. She came back and look at what we had. It was scrumptious, but not your standard “Old Folks” Sunday dinner. The average age for dinner being 68.7 years, this will serve well for our Sunday dinner. Thank-You Margaret for joining us. You are always welcome at our table. And thank you for the dip. Enjoy this photo. Cheers!

Sunday Dinner

Garlic Oil and Fresh Rosemary Braised Felzien Farms Lamb Chops
mustard cream sauce

Mustard Cream Sauce
3 T Stone Ground Mustard
1 T Dijon Mustard
1/4 c Heavy Cream
Place all in a small skillet over low heat. Stir until blended and thickened
(This is great with rabbit, too!)


Balsamic Brussels Sprouts
reduced balsamic vinegar, Grand Marnier, butter

I have had folks ask how to do the Brussels Sprouts. Here’s how we do them. Let us know how you like them. Serves 4.
1 lbs Brussels Sprouts, trimmed and steamed. Cut the large ones in half lengthwise if necessary.
3 T Balsamic Vinegar reduced to 3/4. The older the vinegar the better it is but the more expensive it is, too.
2 T Grand Marnier
1 T Butter
When the balsamic is reduced, add the Grand Marnier and stir. Add the butter and melt and let it thicken a little. Don’t let it scorch. Remove from the heat if necessary, but keep stirring. Add the Brussels Sprouts and toss to coat. Serve hot.

Rosemary Oven Roasted Potatoes
blood orange infused olive oil and fresh rosemary

2009 Fraser Vineyards Petit Verdot
(Always have to have a good Idaho wine with dinner! This went extremely well with the Brussels Sprouts and the Mustard Cream Sauce.)