I have never tasted Scotch Eggs. Robin has, probably in another life or at Piper Pub here in Boise. They were “invented” in London in an upscale department store. Here is a link for more information on Scotch Eggs – What Are They?, posted earlier on this blog. (There is a recipe there also.) They are really not too difficult to make, but I think I should have had the heat a little lower, cooked them slower and a little longer. But they were good. Enjoy!
Some of the best eggs I have ever eaten. Free ranged local eggs. Rich. Beautiful orange yolks. Yummy for this breakfast. Meadowlark Farms, Janie Burns, will be at the Saturday Farmers Market at 10th and Grove starting April 5. See you at the Market, but not until you have made this breakfast. Enjoy!!
Ever want to know how to make a Hollandaise Sauce for your asparagus or Eggs Benedict? Here is a really great and easy recipe for making this Mother Sauce. No cooking! The photo here shows the sauce with Eggs Benedict. Thank you Russ Terrell (Boise) for this recipe. Cheers and enjoy!! Left-Click the photo to see an enlarged view.
Easy Blender Hollandaise Sauce
Source: Bob and Robin Young
Recipe Source: Russ Terrell, Boise, ID
Yield: 1 cup
3 Egg Yolks
1 T fresh squeezed Lemon Juice
½ t Sea Salt
⅛ t Cayenne (Optional)
10 T unsalted Butter (If using salted butter, skip the added salt. Bob used the microwave on Defrost for about 1½ minutes 3 times to melt the butter. Came out fine.)
1. Melt the butter slowly in a small pot. Try not to let the butter boil – you want the moisture in the butter to remain there and not steam away. See the note above using a microwave.
2. Add the egg yolks, lemon juice, salt (if using) and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium-high speed until it lightens in color, about 20 – 30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into the mixture, making your Hollandaise a bit lighter.
3. Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work) and drizzle in the melted butter slowly while the blender is working. Continue to blend for another few seconds after the butter is all incorporated.
4. Turn off the blender and taste the sauce. It should be buttery, lemony and just slightly salty with a slight bite from the cayenne. Adjust to your liking. (Robin and I added a little more lemon.)
5. Store until needed in a warm spot, like on or next to your stovetop. Use within an hour or so. Great on eggs, as pictured, or on fresh asparagus.43.624890 -116.214093
I think most of the readers here know how much I do like Acme Bake Shop breads! I just think they take great pride in producing an awesome product: Rye, Ciabatta, Baguettes, Sourdough and Potato to name a few. Here is breakfast that we fixed this morning using sourdough and potato bread with bacon and sauteed mushrooms, on the side. Enjoy!
78 degrees! Light, puffy, Big Sky clouds. Light winds. Great company! We met Barb and Terry Knivila at the Triangle Inn in Sweet, Idaho. (Just go there and smell the sweetness of the wild Rambling Roses.) A fun place to visit and to have a meal. We had a great breakfast as pictured below. Friendly people; all had smiles! And they came to our table and talked to us. A good experience. And the food was good, too. From Boise, take Hiway 55 to Horseshow Bend and the Hiway 52 to Emnmett. The Triangle Inn is at the Sweet/Ola intersection. Just look at what we had and please VOTE above. Left-Click any of these photos to see enlarged. Thanks and Cheers!
I hadn’t made this tart crust before, but was very impressed by how easy it came together and how crisp it remained as a shell without requiring a par-baking. I will definitely use it again.
[1 3/4 cups diced leeks, white and light green only – from about 2 large leeks, although I think you can get away with one super-big leek]
3/4 cup diced onion – I used 1/2 chopped red onion
2 1/2 teaspoons olive oil (I needed a tad more)
1 1/4 cups AP flour
1 tablespoon plus 2 teaspoons cornstarch
6 tablespoons butter, diced
2T cold water
1/2 cup plus 1 tablespoon heavy cream or 1 C half & half
1/2 cup sour cream
1 1/2 cups diced ham (1/4 -inch dice; I used about 1/2 pound) I used thick cut Falls Brand bacon – crisped and drained
3/4 cup [1/2 lb grated Gruyere] Swiss cheese
1. Heat a large sauté pan over low heat. Sauté the leeks and onions in the olive oil 30 to 40 minutes until caramelized, occasionally stirring. Remove from heat and cool.
2. Meanwhile, in a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg (a fork works great for this) and mix it until a dough forms. I made crust Dough in the Cuisinart food processor.
3. On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in an 8- 9-inch deep tart pan – press to remove any air bubbles. Refrigerate for 30 minutes.
4. While the quiche shell chills, mix the heavy cream and sour cream in a medium bowl. Whisk in the remaining three eggs. Add a pinch each nutmeg, salt and pepper and combine to form a batter. Preheat the oven to 350 degrees.
5. Remove the quiche shell from the refrigerator and spread the leek and onion mixture evenly over the base. Sprinkle the ham or bacon and then the cheese over the onions. Pour in the batter and place the quiche in the oven.
6. Bake until puffed and golden, about 25 to 30 minutes (a deeper pan, such as the one I used, will require up to 30 min. extra baking time). Remove from the oven and cool slightly on a rack until egg sets up. Serve warm or at room temperature.43.624890 -116.214093
OK! We’re hooked! We had Marnie join us this morning at Janjou Pâtisserie in the Albertson’s Shopping Center at 18th and State Streets in Boise. Oh such a delight! It is soooooooo good! The last time we were there, we rated it a 4-Star and it was well worth it. Now that we have been back, it is a 4+-Star and headed for the top 5-Star rate. The food is awesome and they try very hard to keep the ingredients local and all natural. They succeed! We urge you to try them out and let them know that you heard about them here on this blog. In the meantime, enjoy these photos! Cheers. You can Left-Click any of the photos to see them full screen.
See what you are missing? When – not IF – you go, let us know you are buying. We’ll meet you there. Cheers!
Ah yes! A Philadelphia area comfort food breakfast! Scrapple and Eggs. And don’t even ask what scrapple is made of. It is pork and that should be a sufficient answer. The name should give you a hint. But it is delicious!!! Some like it plain. Some like it with maple syrup. Some like it with ketchup. Difficult to get here in Boise, but possible. You have to change your cooking method, though. It will crumble and fall apart if you don’t. If it crumbles, mix it in with scrambled eggs. I bet Yvonne of Brown Shuga Soul Food has had and likes scrapple. I’ll have to ask her. She’s from “Balt’more”. Close ‘nough to Philly. In the meantime, enjoy.
This is an update on the Brown Shuga Soul Food breakfast times. I stated that breakfast is served at 6:30am and that is correct. But they stop serving breakfast at 10:00am and then start their lunch menu until 2:30pm. Here is the breakfast basic menu. The menu changes daily. Enjoy and let Yvonne know you saw this here!
Were open for breakfast Tuesday – Saturday!
6:30 am – 10:00 am.
Potatoes and Onions