Boise Foodie Guild

Grow Your Own Capers!

noreply@blogger.com (Bob and Robin) — Sat, 28 Jan 2012 00:25:00 +0000

Robin found this article about capers today in the Idaho Statesman (U of I Master Gardner - Add A Caper). This is a really good article and chock full of good information. Here is a portion of that article.

"Capers are actually immature budding flowers of the prickly perennial capparis spinosa bush tree. They are a native plant of the Mediterranean region and particularly copious in the eastern regions of the Black Sea as well as Cyprus, Turkey, Anatolia, Spain, France, Italy, and Greece ... They typically grow wild down roadways, rocky hillsides, mountains and ancient stone walls. They thrive in a dry arid climate.

As with most all other herbs and spices, capers have been added to flavor foods and to treat ailments in our bodies for thousands of years. An interesting feature of the plant is its hardiness adapting to a wide variety of climates."

Caper seeds can be purchased at "... Franchi Sementi Seeds produces caper seeds. The US distributor for Franchi is growitalian.com and the UK distributor is seedsofitaly.com." (From Seed To Table) You can find more information on capers at From Seed To Table Blog. Another source for Caper Seeds is Amazon (dot) com. Have fun and add these to your herb garden. I plan on doing so. Cheers!

Braised Pork Shoulder in Chianti Sauce

noreply@blogger.com (Bob and Robin) — Fri, 27 Jan 2012 23:38:00 +0000

Today, I received an article and recipe from What's Cookin - Food With Taste on braising boar. Interesting article and I encourage you to read it. Here is a portion of that article.

Tuscany presents us with a number of amazing cuisines that pair beautifully with the wines of the region. A dish that I have grown to love is braised wild boar in Chianti. However, although it has become increasingly easier to find a boar roast in the United States, it is still far from simple. The easy alternative is a pork shoulder roast.

This is an absolutely amazing dish that will thrill your guests. The sauce balances richness with complex woodsy notes and vibrant acidity. It is transcendent, yet elegant and light on its feet. It’s one of those sauces that you feel could be poured over anything and never get boring. The pork is succulent, falls apart on the fork and nearly melts in your mouth.

To read the rest of the article, Click Here. It will be well worth your time. And if you want to see the recipe, I have posted it here. Enjoy!!

Braised Pork Shoulder in Chianti Sauce
Italian slow cooking at its best
March 30, 2011 By Eric Guido

Note: If you have access to a boar roast, you can easily substitute it for the pork shoulder. In that case, look for a 4–5 pound roast. Also, this recipe can be made the same day as your dinner or the day before.

6 ½-8 lbs. pork shoulder roast
1 ½ bottles Chianti (Don’t cook with it if it isn’t something you wouldn’t mind drinking.)
3 cups chicken stock
1 cup water
7 oz. olive oil, divided
8 oz. pancetta (small dice)
2 yellow onions (small dice)
5 stalks celery (fibrous layer peeled off)
3 carrots (peeled and cut into a small dice or shredded)
1 can San Marzano plum tomatoes, 28 oz. (Crush the tomatoes before using.)
10 cloves
2–3 sprigs rosemary
3 tbls. unsalted butter
all-purpose flour (as needed)
salt and pepper

Prepare and measure all ingredients. Preheat your oven to 350 degrees.

Trim the pork shoulder of any unnecessary fat or silver skin. Liberally sprinkle it all over with salt and pepper. Next, roll the pork shoulder in flour. Use as much flour as necessary to coat the entire cut of meat, but shake loose any extra.

In a large-gauge roasting pan, pour in 5 oz. (a little over a ¼ cup) of olive oil. Place the pan across two burners on your stove and turn the heat up to medium-high. Once the oil is shimmering, place the pork shoulder into the pan. The idea is to get a good sear, so fend off the urge to touch it once you put it down. When the first side is seared, turn it over to the other side and repeat until all sides have been seared.

While searing the pork shoulder, place a sauté pan over a medium flame, pour the other 2 oz. of olive oil and allow to heat through. Then add the pancetta and cook until the fat has been rendered and the pancetta appears to have a crisp to it (think bacon). Then, remove the pancetta from the pan but leave the oil in. Check the pan to make sure there are no burned pieces left in the bottom. If there are, remove and discard them before continuing. Now add the onions, celery, carrots and cloves with a generous pinch of salt, and stir to coat the contents of the pan with oil. Allow this mixture to cook over a medium-low flame, stirring from time to time, until the onions have turned translucent.

Returning your attention to the pork shoulder, once you have an even sear on all sides, begin to add the Chianti, one cup at a time. Stop around three cups, and allow the Chianti to start boiling. At this time, keep adding the remaining Chianti, a cup at a time. Once it has all been added, bring the wine up to a boil for 2–3 minutes.

Next, add the vegetables from the sauté pan -- as well as the can of San Marzano plum tomatoes, rosemary, chicken stock and the water -- into the roasting pan, and spread the contents evenly. Allow this mixture to come up to a boil and then remove from the burners. Cover the roasting pan with aluminum foil and place in the oven. Allow to cook for two hours and then loosen the foil on the pan (to allow some steam to escape) and cook for another hour.

Once the braise is done, carefully remove the pork shoulder from the pan and cover with aluminum foil. Pour the remaining contents of the pan through a sieve and to separate the sauce from the solids. Massage (but do not crush) the solids to release as much juice as possible.

Pour the sauce into a saucepan and place over a medium flame (uncovered). Allow the sauce to come up to a gentle boil. Continue to reduce the sauce like this for an hour, making sure to regularly skim and discard the fat and impurities that rise to the surface.

At this time, turn off the flame and stir in the 3 tbls. of butter until completely combined. Taste the sauce and season with salt and pepper as necessary.

Now, you can choose to slice the pork shoulder and ladle the sauce on top to serve. Alternatively, you can allow the sauce to cool and then place the pork shoulder back into the sauce and hold it for the following day, which does add a level of richness to the sauce and flavor to the meat. If you do this, simply slice the shoulder the following day and warm it in the sauce in a sauté pan. Or, you can shred the meat, add it back into the sauce and use this as a ragu to pour over pasta.

Have fun with this and my suggestion is to follow the recipe closely at first, then, if you so desire, you can add your own touches. Ciao! Buona tavola e buon divertimento! (Enjoy the food and have fun!)

Boise Food Truck Rally

noreply@blogger.com (Bob and Robin) — Wed, 25 Jan 2012 19:14:00 +0000

I just received this information about the Boise Food Truck Rally from Sheila. If you need or want more information, contact Sheila direct. Her information is listed below. Enjoy!

Hi Bob,

Thanks for posting on the Food Truck Rally Facebook page! I'm glad you found us!

The next food truck rally is going to be at the corner of Chinden and Maple Grove. This is Brown Shuga's regular spot so I thought it would be nice to come to her for a change. The rally is from 5-9pm.

Food Trucks include:

Archie's Place
Brown Shuga Soul Food
B 29 Streatery
Riceworks
A Cupcake Paradise
Beer by Payette Brewing

Live music to be announced later.

I will be adding an additional truck but have not been able to confirm details. Once I have that, I will be posting on the facebook wall. Facebook is the rally's only means of communication as of now because it is relatively new. I will try to update you once I have more information.

We are aiming to have a rally the second Friday evening (5-9pm) of every month with the location changing every month.

Thanks again for reaching out and if you have any questions, please feel free to contact me!

Sheila Francis
Payette Brewing Company
Director of Marketing and Events
sheila@payettebrewing.com
208.761.1897

This looks interesting. Keep us informed, Sheila, and I will post the information here.

Grilling vs Broiling

noreply@blogger.com (Bob and Robin) — Wed, 25 Jan 2012 17:24:00 +0000

Nope! It's not Springtime in the Rockies. Or in Boise. But, with the Super Bowl just around the corner, it could be time for grilling, if the weather cooperates. Or maybe we should just broil. Your choice this time of year. (But I've been known to brush the snow off the grill and have a great time grilling!)

Here is some information on Grilling vs Broiling from Derrick Riches from About (dot) com. Here is an excerpt from that article.

For whatever reason, there are times when you just can't go out back to grill. It's these times when you need to know the basics of broiling in your oven. There are similarities and differences that can make your broiling successful. Many recipes give instructions on the use of a broiler as an alternative to grilling, but they just don't explain the fundamental differences that you need to know.

Grilling and broiling both use intense direct heat to cook foods. They both require the same watchful eye to avoid burning. And they both provide a similar charring and caramelization that give food that distinct flavor. However, grills and broilers work differently to achieve these goals.

... And like a grill you want to preheat the surface that is going to be in contact with the food so preheat the broiler pan. Since you are cooking by direct heat you don't have to worry about preheating the oven itself.

Click on the link above to read the rest of the article and get ready for the Super Bowl or the Senior Bowl this Saturday, January 28 on the NFL Network. Enjoy!

Change In Blog Elements

noreply@blogger.com (Bob and Robin) — Tue, 24 Jan 2012 20:18:00 +0000

There comes a time when web pages and or blogs must be updated or changed in some manner. Now is the time for the Boise Foodie Guild blog to re-design. I am taking the Special Pages Index from the sidebar and placing it directly under the header. Look for it just above this article and click Home to return to here.
There are several restaurants in Boise that we use as our benchmarks.

The Buzz - A great bistro and wine restaurant that has some awesome home cooked and prepared meals. Look for their monthly Wine Club Dinners.

Le Café de Paris - Great French cooking, bakery items and the occasional Thursday night special wine dinners.

Sushi Joy - Superb Asian cuisine. Definitely a Boise benchmark for this ethnic food.

Brown Shuga Soul Food - A change in cuisine tastes. Awesome Soul Food like Collard Greens, Black-Eyed Peas, Pulled Pork, Fried Chicken and Sweet Potato Pie to name just a few. Truly authenic.

El Gallo Giro - In Kuna, just south of Boise. Absolutely the best Mexican food in the area.

As I get these pages developed, you will see them listed above. And you will probably see the categories that I have established. They are all based mostly on ethnic foods - that is, specialized to a specific region in the culinary world. We are extremely lucky here in Boise because we have a very large selection of diversified restaurants. Whatever your taste or desire, you will probably find it in Boise or close-by. The object is not to list every restaurant in Boise of different foods. I will only list those that we think are the best within a specific style. An interesting project, to say the least.

Tuesday's Menu for Brown Shuga Soul Food

noreply@blogger.com (Bob and Robin) — Tue, 24 Jan 2012 16:36:00 +0000

Check out the menu that Yvonne has for you today!! Enjoy and let her know you saw the menu here.

BBQ Spare Ribs
Seafood Creole with Rice
Sides
Mac and Cheese
Baked Beans
Coleslaw

Look for info in the sidebar.

Dinner in Burgundy

noreply@blogger.com (Bob and Robin) — Fri, 20 Jan 2012 17:20:00 +0000

Another fantastic Wine Dinner at Le Cafe de Paris. Here is how Mathieu described the dinner. It was awesome!

"French Region Night this month will feature the region of Burgundy, where I was born and raised! We have recently acquired several new wine labels from the area and a fabulous four course menu of classic cuisine from the area with be featured! The dinner itself is $39/person and as always we will have our resident sommelier, Christian Lamotte, there to pair our fabulous wines."

Here is the wine we had with dinner. A 2007 Pernand-Vergelesses. It went very well with our dinner.

Some folks who were at the same table as ours. Mr Quinlin (right) and friends. Great conversation and thanks for sharing the wine!

Escargot Bogon et Gougeres
(Burgundy Snails)
burgundy butter with pastis

Salade Paysanne
(Burgundy Country Salad)
field greens, croutons, bacon lardons, ozark poached egg

I tried to get a photo of the egg prep. It did not come out. They break the egg in cheese cloth and then tie it up so it keeps it shape. They cook it in the cheese cloth.

Sandre en Papillote
walleye filet with aromatics baked in parchment, rice pilaf, braised brussel sprouts

Note: We had never had Walleye before. It was delicious! Mild and slightly sweet. Not a strong "fishy" taste. I'd have it again.

Coq au Vin
(Red Wine Chicken)
housemade taggliatelle, braised brussel sprouts

Île Flottante
(Floating Island)
poached meringue, crème anglaise, almonds

Brown Shuga Menu

noreply@blogger.com (Bob and Robin) — Thu, 19 Jan 2012 19:30:00 +0000

Among nasty router problems, I just received this from Yvonne. Hope its not too late!

Yvonne Anderson-Thomas updated her status: "Todays menu is Pulled pork, Beef Brisket, and BBQ Chicken. Sides are baked beans, green beans, mac n cheese and sweet potato souflee. As an added bonus I made some delicious Potato soup great for this wet weather."

Fresh Ham

noreply@blogger.com (Bob and Robin) — Sun, 15 Jan 2012 22:11:00 +0000

Right now, the house is filled with the smell of citrus and clove. The fresh ham, pictured here about to go into the oven, looks so delicious! The recipe for the ham, can be found by Clicking Here. It takes some time, but is well worth it. The original thought was to make enough so we can slice some down for sandwiches and I think we will have plenty. (Our Grandson Chris and his Girlfriend Madison gave us a meat slicer for Christmas.) This fresh ham (pork shoulder) was $1.35 per pound and it is boneless. It is so lean and not much fat at all. Enjoy!

The Fresh Ham came out of the oven and rested 15 minutes. Here it is sliced. (I made that platter!)

Fresh Ham with Rich Ham Gravy
Baked Sweet Potato
Green Salad

Brown Shuga Soul Food, Boise

noreply@blogger.com (Bob and Robin) — Fri, 13 Jan 2012 22:57:00 +0000

Need and want something different for dinner tonight? Try this -

Brown Shuga Soul Food is having BBq chicken and pulled pork for lunch today will only be on Chinden til 2pm today. Then moving to the Red lion downtown this evening from 5 till 9pm for our monthly food truck rally tonight. The menu for dinner will be bacon and potato soup, mac and cheese, black eyed peas and bbq chicken with peach cobbler for dessert.

Let Yvonne know you saw the menu here on this blog. If she sends the menus, I'll post it! Cheers and enjoy the food!

the Buzz Wine Club Dinner - Wine and the Media

noreply@blogger.com (Bob and Robin) — Wed, 11 Jan 2012 20:54:00 +0000

Another good Wine Club Dinner at the Buzz in Boise! The theme was Wine In The Media or Media in the Wine. In her opening comments, Cristi stated that, "In this age of information we are exposed to a variety of sources for our information. We must determine who and what to relate to or we will go into information overload ... Over the next twelve months we will discuss different media formats for wine reviews and suggestions. You will hopefully find avenues of information that are helpful and those [avenues] to take with a grain of salt." Tonight, Cristi choose to explore the reviewing of Natalie McClain, wine critic, writer, TV personality and critic from Canada. You can see her web site at Nat Decants. This site is well worth a look/see. Interesting information that may help you in your next wine selection. Once again, the ratings of the wines that we had are based on a top score of [20]. Cheers!

Appetizer
Cece Fritos and Vegetable Masala Fritters

2009 La Sefreta
13.0% alc, good color depth with a clean and fresh nose. [16]

Chop Chop Salad

2010 Essence Riesling Mosel
10% alc, bright color and a great clean and fruity nose. good sweetness [17]

Four Grain Tomato Soup

2010 KMV Pinotage (South Africa)
14% alc, great color, great balance of tannin and acid. great paring with the soup [18]

Italian Meatloaf
Mashed Sweet Potatoes with Peas and Leeks
Roasted Green Beans

2007 Molines Cabernet Sauvignon (France)
14% alc, good color but light on the general appeal. good tannin/acid balance, though. [16]

Hot/Hot Chocolate Cake Floating Islands

2010 Morse Code Shiraz (Australia)
14.5% alc, another great paring with the dessert. good sweetness and body.[18]

So there you have our dinner and wine parings. Where else can you get a plated dinner like this, seven wines (Cristi had two to share before the party started), and such great company for $15.00 per person!!! And my favorites for the evening? The 2010 Morse Code Shiraz (Australia) with the Hot/Hot Chocolate Cake Floating Islands and the 2010 KMV Pinotage (South Africa) with the Four Grain Tomato Soup. Cheers!

Kiffle Kulture

noreply@blogger.com (Bob and Robin) — Mon, 09 Jan 2012 23:35:00 +0000

So what is Kiffle Kulture?
From Living Here In Allentown, we find that Kiffle Kulture is:

... the kiffle is ubiquitous around homes in the Lehigh Valley and can even be found in local supermarkets depending on the time of year. However, the kiffle is not traditional to the Pa. Dutch nor was it traditional to the Palatine on the Rhine region of Germany from which the Pa. Dutch emigrated. In fact, the kiffle's roots are much further East in the Austro-Hungarian empire. It was brought to the Lehigh Valley by eastern-European and Slavic immigrants around the turn of the twentieth century.
I don't know too much about the food-history of the kiffle. I can't even find an etymology of the word in Hungarian, English, or German. They are a simple pastry made from flour, eggs, butter, and cream cheese. Unfortunately, they have to be homemade if you want top quality. Kiffles bought from the store taste flat and dull to me. (They are also quite expensive and not worth the money). Additionally, I am told that there is only one commercial baker in the Lehigh Valley who supplies all other retail markets so it is unlikely that quality in the retail kiffle market is going to rise anytime soon.

The link above will take you to the recipe and more information on this dessert. Have fun with this recipe and the blog page from Allentown, PA. (The photo is from that blog.) Thanks John Jay for sharing this information. Cheers!

New Years Day Pork and Sauerkraut Dinner

noreply@blogger.com (Bob and Robin) — Mon, 02 Jan 2012 02:09:00 +0000

New Years Day, 2012. A great day and a great start to the new year. The photo to the left is the Pennsylvania Dutch New Years Day Pork and Sauerkraut dinner. It's a one-pot meal. (Follow the link for the recipe!) The pork and all really turned out good. Marnie and Mac and Margaret (Maggie) joined us for dinner and I think everyone took some home, too. Great flavors with the rub and the sauerkraut that we made. We started the sauerkraut 12 weeks ago.

And then we dug in our wine supply and got these two wines for dinner. They went really well with dinner, but it is time to drink them. How was your New Years Day dinner? We'd like to hear. Cheers!

New Years Eve at Le Café de Paris in Boise

noreply@blogger.com (Bob and Robin) — Sun, 01 Jan 2012 18:02:00 +0000

There are probably 100 different ways to celebrate the New Year. We chose to celebrate it here at the Le Café de Paris, one of our great restaurants here in Boise. It's worth a trip to Boise just to eat here. Especially, on a special dinner night. I have been known to drive several hundred miles for dinner, then return home and go to work. That was on the East coast and I would probably do the same here. Look at the dinner that we had. It Was Awesome! Sorry you missed it! Happy New Year everyone!

Robin

2005 Château Peyros Madiran
went very well with most of the meal. It did not pair well with the lobster.

Huîtres Sur La Demi-Coquille
oysters on the half shell with green apple-champagne mignonette

Veloute d'Asperges
creamy asparagus soup with red pepper coulis

Ficelle de Homard
baked lobster mousse stuffed baguette

Carre d'Agneau
herb encrusted lamb chops
Sauce Choron
Bleu Cheese and Caramelized Onion Pave Potato
Fresh Roasted Asparagus

Gâteau de Kir Royal
berry jus and crème anglais

What a delightful way to start the New Year! Can it get any better? Not in Boise! Thanks so very much to the entire staff at Le Café de Paris for this delightful meal, your hospitality and your friendship. We hope your 2012 is a great one for you. Cheers! And if you are wondering what a Sauce Choron is, here is the definition:

A Béarnaise or Hollandaise sauce made pink with tomato puree. Created by Alexander Etienne Choron, a French chef. Sauce Choron is a variation of béarnaise without tarragon or chervil, plus added tomato purée.

The Sauce Choron is a variation on one of the Mother Sauces. Try it sometime. So there you have our New Years Eve dinner. It was superb!

Living (And Eating) In Allentown, PA

noreply@blogger.com (Bob and Robin) — Sun, 01 Jan 2012 00:03:00 +0000

I just connected to this blog, Just Living Here in Allentown. If you love that good Pennsylvania Dutch cooking - Kissin' Don't Last ... Cookin' Does - such as scrapple, dried corn, showfly pie, sauerkraut, Pork etc., this is a must read for you. (The photo to the left is of sauerkraut from their page!) Enjoy!

Pennsylvania Dutch New Years Day Pork and Sauerkraut Dinner

noreply@blogger.com (Bob and Robin) — Sat, 31 Dec 2011 17:45:00 +0000

There is a custom among the Pennsylvania Dutch that one should eat "Schweinefleisch und Sauerkraut" on New Year's Day.

"A traditional Pennsylvania Dutch pork and sauerkraut dinner that you can prepare at home - a restaurant quality meal conceived by Jon Lindsay - executive chef at Jerome Bettis' Grill 36 in Pittsburgh using Snowfloss sauerkraut. (Actually, we make our own!) Eating sauerkraut on New Year's is an old Pennsylvania Dutch tradition. It's said to bring good luck. The traditional meal consists of pork and sauerkraut served together, with the sauerkraut representing luck and the pig representing rooting into the New Year."

Here is the link to a very traditional Pennsylvania Dutch New Year's Pork and Sauerkraut Dinner. Hope you enjoy this. Cheers!

Second Annual Boise Latke Cook-Off

noreply@blogger.com (Bob and Robin) — Tue, 27 Dec 2011 19:56:00 +0000

What a great event! The Second Annual Latke Cook-Off! And with such good friends. Add this evening to the foods that we have tried over the past several days, and we have been treated so well. And Joe Levitch made this wine bottle holder by laminating three different types of wood. Beautiful Joe, and thank you.

The main theme of tonight is the Second Annual Latke Cook-Off! Here is a very basic recipe for Latkes. They are a traditional Hanukkah fare along with sour cream and apple sauce. Usually, too, there is a green salad. So much fun. Thanks to Joe and Rachael Levitch for opening their home and kitchen for this event. And thanks also to Jodi Peterson for agreeing to challenge Joe to the cook-off.

In this corner ..... The Challenger, Jodi Peterson!!!

And in this corner ..... The Teacher, Joe Levitch!

The fruits of their labors. The Latkes are cooking.

Add a couple of glasses of wine, a great green salad, sour cream and apple sauce and you have made your very own Latke Party!

So now, the BIG question: Who Won? Actually it was a draw and here is why. Jodi's Latkes were light and the Matza flour gave them a unique flavor. Really good. Joe's Latkes had a unique, back palate onion flavor that was very enjoyable. Both were excellent! Both were winners. Then they combined the two and that was awesome. Thank you both for inviting Robin and I to enjoy these Latkes! Here are some of the other folks who were there. Cheers!

Athena and Ethan Levitch. Look at Ethan's eyes. Classic!

Jodi, Athena and Rachael.

Curtis Stigers

The Dreidel Faces in the Hanukkah Candles. (Enlarge this photo by Left-Clicking)

The rules of the Dreidel Game and the story of Hanukkah.

As for Robin and I? We have had an extremely enjoyable Christmas Season. Much food! A little wine! Great friends! And a great family. Thank-You each and everyone for making this a delightful season. Cheers!

Hanukkah Latke Recipes - It's That Time of Year!

noreply@blogger.com (Bob and Robin) — Wed, 21 Dec 2011 23:13:00 +0000

For those of you who like latkes, here are several recipes from Bon Appetit. The recipes are listed Here - Hanukkah Latke Pecipes.The recipes include these types of Latkes: (1) Celery Root and Mushroom Latkes with Onion Applesauce, (2) Latkes with Ancho-Chile Salt and Watercress Guacamole, (3) Potato Latkes with Smoked Salmon, Caviar, and Tarragon Crème Fraîche, and (4) Potato Latkes with Watercress, Smoked Salmon, and Avocado Salad. There are more listed. Use your imagination in making the Latkes. The recipes can all be found on the link listed. Here is some information on the history of Latkes.

From: Wise Geek - What are Latkes?
Latkes, or potato pancakes, are a traditional Jewish dish, often served during Hanukkah. Latkes have gained popularity as a Hanukkah dish because they are fried in oil, commemorating the oil that miraculously provided light for eight days. Luckily, Jewish restaurants and delis frequently serve latkes year round, so the dish can be enjoyed at any season. Latkes are also celebrated as the means by which Judith of Holofernes was able to put the Assyrian leader into a deep sleep, and thus was able to behead him. The Assyrians ended their siege because of the death of their leader.

Naturally, latkes could not have been composed of potatoes in ancient times, as potatoes are a New World food. Instead, it is thought that latkes were made of grated cheese bound with a bit of egg, and then fried. A salty cake such as this, along with an ample supply of wine, would certainly have caused any man, Assyrian or otherwise, to feel sleepy.

Some traditionalists argue that at Hanukkah, cheese and not potato latkes should be served. However, the introduction of the potato to Europe forever changed the latke. Most often, ancient latke recipes containing cheese are now forsaken in preference to those established in the 18th century.

The word latke is of Yiddish origin, and may have come from either Germany or Russia. As Jews immigrated to the US, so did the tradition of preparing latkes. Many families now prepare these pancakes from recipes over 100 years old. Therefore, even though they are not prepared as in ancient times, potato latkes have a rich history as well.

Typically, latkes are prepared by grating raw potatoes, usually russets as they have a high starch value. Eggs, salt, and sometimes a bit of green onion are added to the potatoes and lightly mixed. The batter may sit in the refrigerator for a while to allow the starch and eggs to hold the ingredients together. Next, the latkes are patted into patties, usually approximately 2 inches (5.08 cm) in diameter. There are those who prepare larger latkes, but these can sometimes fall apart during the cooking and turning process, so smaller cakes may be a good choice for beginners.

Once formed, the latkes are fried in heated oil until they are golden brown on each side. The latkes may then be patted dry to remove excess oil. Latkes are usually served hot, and may be accompanied with both applesauce and sour cream. Hot latkes are preferable to cooled pancakes, as cooler pancakes will taste oilier.

Though bound in tradition, there are newer recipes that suggest a number of additions to the latkes. Chefs have prepared latkes by adding grated carrots, ginger, or a mixture of sweet and savory spices. Sweet latkes with vanilla and cinnamon make an appealing dessert. However prepared, these crunchy pancakes are a delicious connection to the past.

And from Wiki Answers,

Latkes are potato pancakes prepared for Hanukkah, a Jewish holiday that in addition to other things, celebrates the 'miracle of light'. This refers to the fact that after the Maccabee Jews defeated the Greek Syrians and came back to light the Menora of the Temple in Jerusalem, there was no more pure olive oil to be found, except for a small amount that ended up lasting for eight days (until more could be found/processed).

Because oil is part of the miracle, oily foods tend to be eaten as a symbol. Latkes are thus potato pancakes made with oil. Latkes are potato pancakes, often served as part of the Jewish Hannukah celebration. Some people like them with sour cream, but I prefer mine with a little butter and applesauce.

Latke is a Yiddish word that means pancake. During Channukah, most people eat potato latkes but personally, my favourite are wild rice and mushroom latkes.

One way to eat latkes is with sour cream and applesauce. Applesauce with butter and cinnamon. It's another way! Apple butter!

Robin and I try to make our Latkes the way that Joe and Rachael Levitch showed us. Our attempt is pictured here. We're gainning on it, but not quite there .... Yet! We made these at the beginning of the week with homemade applesauce - yes, fresh - and sauteed root vegetables. Really tasted good. Now it's your turn! Cheers!

Liebkuchen

noreply@blogger.com (Bob and Robin) — Sat, 17 Dec 2011 00:15:00 +0000

Here are two recipes for cookies - German Ginger Cookies called Liebkuchen. Robin made some of each of these and they are awesome. Spicy and sweet. See the note below. Enjoy!

Liebkuchen Blonde Bars

Yield: 2 dozen
Ingredients:
1 1/3 cups Honey heated in microwave with 1/3 cup packed brown sugar for 1 minute in lg glass mixing bowl
2 c All-Purpose flour
1 t Baking powder
½ t Baking soda
1 c Candied mixed fruit
1 T Light Sesame Oil
¼ t ground Ginger
½ t ground Cardamom
2 t ground Cinnamon
¼ t ground Cloves
¼ t ground Allspice (optional)
¼ t ground Nutmeg (optional)
1½ c All-purpose flour
Candied fruit and whole skinned almonds

Directions:
Spray bottom and sides of a 10 x15 inch glass or ceramic lasagna pan with a non-stick spray. Preheat oven to 325 degrees F (170 degrees C).

In a [I use a quart glass measuring bowl that has a handle] 2 cup glass measuring cup, heat the honey and 1/3 cup sugar in a microwave for 1 minute.

In a large mixing bowl sift together the flour, baking powder, and baking soda. Then I add the spices first and stir and then the fruits to the flour.

For the oil [I used 1 tsp roasted sesame oil cause I did not have light sesame oil + 2 tsp canola oil] add to the honey mixture. Stir well.

Add 1½ to 2 cups more flour. Knead dough to mix (dough will be stiff). Spread into pan. [I score the top with a knife in diamond shapes and decorate with candied cherries, green cherries or pineapple to look like a rose with leaves] and then an almond at each corner. [I skin my own whole almonds - just pour boiling water over a cupful of whole raw almonds, let sit at least 10 minutes, then drain in a sieve and pop off the skins]

Bake for 20 minutes until inserted toothpick comes out clean. Cut into diamonds or squares along the scored lines. May be frosted with lemon or orange juice/powdered sugar glaze or left plain. Best if stored for 2 weeks.

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Note: Liebkuchen or Lebkuchen, also called Pfefferkuchen, is German gingerbread. These cookies are either rectangular or round, they have a sweet, lightly nutty taste, and their aroma is spicy, a bit like nutmeg and allspice. They are usually soft with a slight crunch from chopped nuts. The Lebkuchen is a traditional Christmas cookie, which is often enjoyed with a cup of tea or coffee. There are many regional variations to the Lebkuchen, but the most well-known is the Nürnberger Lebkuchen ... Nürnberger Lebkuchen or gingerbread has been around since the 14th century, when Nürnberg was a rich city with good trade associations ... "Nürnberger Lebkuchen" are just one of many types of German gingerbread. They have been baked in the city of Nürnberg since 1395 by the local monks. The spices had to be imported for all Lebkuchen, so cities with strong trading partners had an advantage over small, agricultural villages when creating new types of Lebkuchen. Nürnberg also had good honey production and this gave them an edge up in commercial production of their Lebkuchen, which began in the 14th century. In 1643, the city even created the "League of Lebkuchen Bakers".

"Oblaten Lebkuchen" are baked on a thin wafer to keep the soft cookie from sticking to the cookie sheet. "Nürnberger Elisen Lebkuchen", considered the finest kind of Oblaten Lebkuchen, must have a minimum 25% nuts and less than 10% flour by weight. Sometimes, the recipe includes marzipan. These are soft, moist drop cookies.

Other types of Lebkuchen are made with a stiff dough which starts with a honey or sugar syrup and are rolled and baked. White Lebkuchen are decorated with almonds and candied orange or lemon peel. Lebkuchen is often referred to as "Pfefferkuchen".

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Liebkuchen Dark Cookies
Yield: 72 Cookies
Ingredients:
½ c Honey
½ c Molasses
¾ c packed Brown Sugar
1 Egg
1 T Lemon Juice
1 t Lemon Zest
2¾ c All-Purpose flour
½ t Baking Soda
1 t ground Cinnamon
1 t ground Cloves
1 t ground Allspice
1 t ground Nutmeg
1/3 c diced candied Citron Peel
1/3 c chopped Hazelnuts

Directions:
In a medium saucepan, stir together the honey and molasses. Bring the mixture to a boil, remove from heat and stir in the brown sugar, lemon juice, lemon zest, and lastly the egg.
In a large bowl, stir together the flour, baking soda, cinnamon, cloves, allspice and nutmeg. Add the molasses mixture to the dry ingredients and mix well. Stir in the citron and hazelnuts.

Cover dough and chill overnight. Dough will be very sticky - some roll the dough out on a floured surface and cut 2 inch circles. I find it works with the scoop and press method below.

Preheat oven to 350 degrees F. Grease cookie sheets. Using a large T scoop of dough at a time, place 2 inches apart onto the prepared cookie sheet. Press the ball of dough down to ¼ inch thickness - cut with a circular ring, removing excess dough with a spoon if you want a perfectly round cookie. Bake for 10 to 15 minutes in the preheated oven, until no imprint remains when touched lightly.

Icing 1 cup white sugar ½ cup water ¼ cup confectioners' sugar Combine the sugar and water in a small saucepan.

Have a candy-making helper - necessary for this part. Heat to between 234 and 240 degrees F (soft ball stage). Remove from heat and stir in the confectioners' sugar.

Quickly brush the icing over the cookies while they are still hot (Important!) and remove them to wire cooling racks.

If icing becomes sugary while brushing cookies, re-heat slightly- adding a little water until crystals dissolve.

Store in an airtight container with a ¼ cut orange or apple core for a few days to mellow.

Heredad Ugarte Wines at the Buzz

noreply@blogger.com (Bob and Robin) — Wed, 14 Dec 2011 17:44:00 +0000

Another fantastic Buzz Wine Club Dinner was held on December 20. Seven wines were offered from the Heredad Ugarte Winery in the NE area of Spain - close to the Basque country - two of which were Cristi's Choice, and a great 4-course dinner. The photo on the left shows Tommy Takeda at the counter keeping everyone happy.
The wines were rated on a [20] point system, [20] being a superb wine.

Here Cristi enjoys a break from the hustle of the evening and giving her voice a rest after a great informational session. For instance, did you know that French oak barrels cost about $2700.00 per barrel and American Oak barrels cost about $2000.00 per barrel. The barrels last about 5 years and then most of them are used for Whiskey, Scotch (Whisky) or Chardonnay. Some are re-finished and used again. Enjoy the photos of the dinner. Cheers!

Tapas
Dates and Bacon
Flat Bread with Romesco and Shrimp
Cabrales Phyllo Rolls

2010 Heredad Ugarte Winery White
12% alc, pretty much washes out and a light body and balance. [12} $10.00

Chickpea Stew Spinach and Chorizo
(These were Idaho chickpeas)

2007 Heredad Domino Reserva
13.5% alc, bright bouquet and good finish. [14] $19.00

2006 Heredad Domino Reserva
13.5% alc, Better balance than the 2007 and the appeal was better. [17] $12.00
(These were both the same wines, just different vintages)

It is really nice and somewhat exceptional that Tommy and Cristie will offer a Vegetarian Dinner to those who prefer a vegetarian selection. Here, Lisa Clark, she and her husband Gregg sat with us, is served a vegetarian dish.

The rest of us received:
Catalan Picada and Chicken
Green Beans
Tortilla Epanola

2008 Heredad Crianza
13.5% alc, great color and clarity. good balance and appeal. [18] $15.00

Tocinillo de Cielo and Magdalenas

2009 Mercedes Tempranillo Shiraz
14.0% alc, a really superb wine that was rich in fruit, full bodied and lasted well. [19] $12.00
This wine was the winner for the evening and it was not the most expensive!

A German Christmas Party and Dinner

noreply@blogger.com (Bob and Robin) — Mon, 12 Dec 2011 19:01:00 +0000

Robin and I attended a fantastic German Christmas Party on December 11. Here are some photos and discussion of the dinner. Thank-You Sigi for opening your home to us and Thank-You to all the wonderful cooks! Enjoy!

Here is the table beautifully set. And below, is the food! Das Essen waschen lecker und köstlich! (Thank-You Google translator) In other words, and as Rachael would say, "YUM-O!"

The kitchen was busy.

Rouladen in the pan.

Rouladen gravy.

Rouladen plated.

Celery Root Salad

Brussels Sprouts

Spätzle, Celery Root Salad and Red Cabbage

Can't have a meal without Bread.

Cakes

The Plate
Celery Root Salad
Red Cabbage
Brussels Sprouts
Rouladen
Spätzle with Gravy

Now I know someone is going to ask, "What is Rouladen?" Here is at least one definition from Wikipedia.

Rouladen (or Rinderroulade, singular: roulade) are a German meat roulade usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked. In some countries, the roulade is also known as "beef olive".

Beef or veal is used as meat though some food scholars tend to believe that the original version was probably venison or pork, and pork is still popular in some areas. The beef rouladen as we know them today have become popular over the last century. The cut is usually Topside Beef or Silverside since this is the cheaper cut. The more expensive version would be the round steak, also known as rump steak. The meat is cut into large, thin slices.

The filling is a mixture of smoked and cooked pork belly (Danish bacon), chopped onions and chopped pickles (gherkins) which is at times varied by adding minced meat, sausage meat and pine nuts. The mixture varies from region to region. Rouladen are traditionally served for dinner. Red wine is often served with this dish.

How it is made
In preparation, in the simplest of terms, hot mustard is spread onto the thin slices of meat and the prepared filling mixture is added on top. The meat and filling is then rolled up to a traditional elongated shape similar to a cigar. A thread (traditional), toothpick (modern), or a specialized clamp (also modern) is used to hold the roll together. The rouladen are first seared in a roasting dish together with carrots, celery, onions and bacon until they are nicely browned and the vegetables are somewhat caramelized. Red wine or beer and chicken or vegetable stock is then added, then slowly braised until the meat is tender. The braising takes between one and two hours depending on the meat and preferences.

Traditionally the pan was covered and placed on a raised iron mount in front of an open fireplace for the braising period. The height of the iron mount and the distance from the fire determined the temperature of the braise.

Today you either put the dish into an oven with the lid on at 175 °C (350 °F) or leave the dish on the stove at low temperatures and gently simmer until the meat is tender.

The Rouladen are then removed and some more beer, red wine or vegetable stock is added to the liquid. When the liquid is added, it lifts the flavor from the bottom of the dish to make a sauce for the meat. This liquid is reduced and then thickened to a gravy. The rouladen are then returned to the gravy and gently reheated.

How it is eaten
Rouladen are usually served with either Spätzle, potato dumplings or boiled potatoes and red cabbage. Roasted winter vegetables are another common side dish. The gravy is an absolute requirement to round off the dish and is usually poured over the meat. The Spätzle are a good complement to the dish since they soak up the gravy well.

This dish was considered a dish for common people; however, it is nowadays enjoyed by many as a festive dish.

Saturday Post Script Question for all readers...

noreply@blogger.com (RockinRobin) — Sun, 11 Dec 2011 23:48:00 +0000

We have been asked "where is the best Chicken Fried Steak in the Treasure Valley?" The Orchard House has it on both their breakfast and dinner menu. They assured us it is not the frozen commercial product, but one that they bread themselves. The Castle Ranch Steak House on Vista also lists Chicken Fried Steak on their breakfast and dinner menus. Now there are two great possibilities to try. Any other suggestions? Please let us know.

Christmas Eats

noreply@blogger.com (Bob and Robin) — Sun, 11 Dec 2011 20:07:00 +0000

After a great little neighborhood party, we had to go eat. So we returned to The Orchard House in Sunnyslope. Here Robin talks to Santa. Does he believe her?
She has been good ! Robin made Lebkuchen, a very German Christmas treat. Yummy and spicy! Here are some photos.

Robin put this design on the Lebkuchen she is making. Pretty!

Ready for the oven.

Ready to be eaten[after it ages for two weeks].

And then, off to the Orchard House for another delightful dinner. This one was beef.

It was a cold night, but a great fire in the fire ring kept everyone happy and warm. Here are some photos of the dinner we had and the Christmas lights. Enjoy!

Appetizer Trio Plate - You pick three!
Calimari
Stuffed Mushrooms
Fried Onions

Rib-Eye For Two
(Real) Mashed Potatoes
Green Beans

Pecan Pie
House Coffee

Robison Fruit Ranch Christmas Party.

Theresa's daughter Lena Nicole, Theresa Moye and Mr. Robison

And then there were all of these lights in the area around The Orchard House. Great for the Holiday Spirit. It's worth the trip just to see all of the lights. Get a pair of the special glasses to "see" the snowmen in the lights. Awesome!

There is a moving inflatable Hippo in the foreground, with the little boy singing "All I want for Christmas is a Hippopotamus".

Clyde, the Idaho Camel [and his trainer] was there, too!

Folks gathered around the fire ring to sing carols and keep warm.

Technology has caught up with Santa. The Reindeer are out in the pasture and Santa flew into the Orchard House parking lot arriving via helicopter!
We had a most enjoyable and festive time.

Brown Shuga Soul Food, Boise

noreply@blogger.com (Bob and Robin) — Sat, 10 Dec 2011 16:47:00 +0000

Ever get a craving for some good and wholesome Soul Food? Look no more! Check out Brown Shuga Soul Food on the web. You can visit their food truck at 9275 W. Chinden Blvd. in Garden City near Maple Grove. Or you can pre-order by emailing them at Brown Shuga Soul Food. You can also follow them on Facebook or Twitter. We have known Owner Yvonne Anderson-Thomas for some time now and she is a delightful person. And she makes some awesome food. Here are some of the menu items you can order. Be sure to follow the link above for more details.

1-2 Menu Items/day
Pulled Pork
Chicken Leg
Chicken Quarters
Wings
Brisket
Fried Fish
Fried Chicken
Sausages

Sides
Jambalaya
Collard Greens
Black Eyed Peas
Red Beans
Gumbo
Creamy Cole Slaw
Baked Beans

Desserts
Sweet Potato Pie
Pecan Pie
Peach Cobbler
Red Velvet Cupcakes

Here is some information on Brown Shuga Soul Food originally posted in the Boise Weekly. Enjoy!

Because of their lack of parking or infrastructure requirements, food carts are perfect for urban areas. It's strange, then, that some of Boise's best are located not in its urban core but roadside in dilapidated fly-over neighborhoods.

But for Brown Shuga Soul Food, a longtime favorite at festivals, the truck's permanent home between a car wash and a Wonderbread/Hostess store on Chinden Boulevard is homage as much as it is home. It's the same spot where Boise's late king of soul food, Chef Roland, started out.

Owner Yvonne Anderson-Thomas opted to start a cart to cut down on the start-up costs of opening another sit-down restaurant like A Piece of Cake, the restaurant she ran in Mountain Home before moving to Boise.

"I didn't want to spend $300,000-$400,000 investing in a restaurant," said Anderson-Thomas. "I'd already been doing catering. It was an easy transition."

Underwhelming as the gravel lot may seem from the outside, Brown Shuga's rotating menu makes up for it.

On a recent visit, the pulled pork expertly walked the fence between tender and soggy. It was piled high on a bun and slathered in a housemade sweet-tangy barbecue sauce flecked with crushed red pepper. Unlike most pulled pork sandwiches, it was served sans slaw, but the volume of the pork made up for it.

The sandwich's one shortcoming was that the simple white--likely Wonder--bread bun disintegrated from the sauce and the juice. This is a sandwich you'll want to eat with a fork.

On the side, I ordered a small cup of mac and cheese. Though there are sad souls out there who refer to Kraft macaroni and cheese as "the good stuff," the real good stuff--the mouth-watering, comfort-giving variety--is baked as a casserole and made with real cheese. It's barely recognizable as the same dish. Thankfully, Brown Shuga's mac and cheese is thick and hearty, like a tomato-less lasagna.

Anderson-Thomas decided on a soul-food menu not only because the market on collard greens was wide open, but because it's what she grew up with.

"This kind of comfort food was what we always had for Sunday dinner," she said.

Though Anderson-Thomas started out just serving lunch, demand has been great enough that she's extended her hours into the evening and plans to stay open through the winter.

"This is my full-time thing," said Anderson-Thomas. "I'm in it 100 percent now. I'm going to be here every day."

Tell them you saw this article here on the blog. Tell them Bob and Robin say, "Hi!"

Castle Ranch Steakhouse, Boise

noreply@blogger.com (Bob and Robin) — Fri, 09 Dec 2011 23:40:00 +0000

Wow! I thought I was back in Tampa, Florida at Bern's Steakhouse! (Don't even think about missing this one! But make reservations!!!!) The only thing missing was the smell of the salt air and the sounds of the waves crashing on the shore. Bern's is our benchmark for steaks and the Castle Ranch Steakhouse in Boise comes very, very close. Delicious and tender steaks! Here is their Online Dining Information and here is their Online Breakfast Menu and Prices. And here is their online Dinner Menu and Prices. (Note: Both of these menus are in PDF format.) I am sorry that my photos of our steaks did not come out to my satisfaction. I guess we will just have to go back and re-take the photos!
According to Tyann Meier, Manager of the restaurant and of the Sports Bar, they try very hard to use local products on their menu. We did find a good selection of Idaho wines. And be on the lookout for their wine dinners coming up early in 2012. Ms Meier said that these special dinners will be in the $50.00 per person range for a full meal that does include the selected wines for the evening. That is a good price for the quality of food that they serve. We are on their list for these events. Might even reserve a room for the night and have a great time "out-of-sight". Who knows.
They have a full breakfast and dinner menu. They are, however, not open for lunch. Look for their contact card in the sidebar and contact them for more information. Here are some photos of our evening.

Entrance to the restaurant from the hotel lobby.

Sokol Blosser Evolution wine (left) and Meditrina Red Blend (50% Syrah, 22% Zinfandel, 28% Pinot Noir).

An awesome Berry Cobbler with Vanilla Ice Cream. Don't miss this one!

So what is our rating? Out of 5 Stars, a solid 4+ Stars!! You really do have to try this one. It is awesome. Cheers!