United Nations of the Bench – Foodie-style

Posted on March 14, 2010 ·

Made a spontaneous stop at the Orient Market on Emerald today looking for some dry miso. As with most random foodie trips my ‘oh look at that!’ mentality meant I walked out with more.

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Front and center were yummy fresh pastries from the new Yen Ching Bakery in DTBoise – we snagged the coconut and custard pastries. Also grabbed some super affordable loose leaf Jasmine tea, and got distracted watching fish mongers in the back clean fresh red tilapia and sea bass.

Which leads me to singing the praises of my fantastically diverse – at least from a foodie perspective – Bench ‘hood. From Emerald to a few blocks south on Orchard we have a slew of ethnic markets and eateries:
- A Wee Bit of Scotland
- Orient Market
- BoEx Bosnian Market
- Indian Market
- Campos Mexican Market
- Tango’s Argentinian Empanadas
- Banh Mi Baguette Deli (Vietnamese)

Must own up to having only frequented the Orient Market (for sushi supplies, soups and spices), Campos (for great BBQ meats and tamales), and Tangos (for kick-ass delightfully fried meal and dessert empanadas).

But this summer I’m pledging to keep broadening my foodie horizons and do a culinary Tour d’Bench. Look for more posts as I try my hand at more ethnic foodie fare than my typical Italian roots :-)
(and let me know if I missed a stop on the Bench!)

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Ode to Butter Poaching

Posted on March 5, 2010 ·

I wholeheartedly agree with the sentiment that you can’t trust a skinny cook.

Which perhaps justifies my decision on how to prepare a fish known as ‘butterfish’… why, butter poach it of course! 

The whole meal started with a desire to test out Cottonwood Grille’s new Fresh Market concept - where you can ‘purchase a seasonal selection of exotic meat, game, fish and seafood at market prices.’ Just call ahead or swing by the restaurant and check out the Fresh chalkboard. On the fresh list when we stopped by:
Jumbo Black Tiger Prawns
Fresh North Atlantic Sea Scallops
Black Canyon Ranch raised Elk Sirloin
Local (can’t remember where!) venison
Northwest Premium Buffalo Sirloin
Fresh and Farm Raised Fish (call for most current offerings)
Prime Grade New York Strip Steak
Prime Grade Boneless Rib Eye Steak

I was thinking steak but when the hostess told me they had Walu my mouth started watering and I walked out with two filets. Next to a kickass piece of fresh halibut I had while dining overlooking Victoria Harbor (butter poached of course!), the last time I had such fond memory of a fish was Walu we’d had on a trip to Kauai.

Now, little did I know that Walu (aka ‘Butterfish’ aka ‘Oilfish’ aka Hawaiian Escolar) gets somewhat of a bad rap among certain bloggers and foodies. This type of fish contains a unique oil that – for a small percentage of the population – causes some, ahem, intestinal issues. So if you do the Google and stumble upon those listings don’t be swayed. Per online advice from various chefs – keep your portions to less than 7oz to be on the safe side, and preparations that work for halibut are also great for Walu.
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After going down the rabbit hole after recipes specific to Walu and becoming very frustrated, we (as in Kevin doing the cooking and me jumping around the kitchen) decided to go to the old standby of simple seasoning (fresh basil, pepper & freshly ground smoked salt courtesy the Co-op’s fancy salt shelf) and butter poaching.  Melt chunks of butter, float the fish in the bath of goodness over low heat, and voila!
Love this ode to the simplicity of this fish preparation – the NYTimes ‘A Date with Warm Fish‘
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And we kept the whole meal simple. Someday we’ll master the art of the multi-colored meal. For now – the Fiesta ware has to provide the color. Idaho’s Bounty cucumbers in simple vinaigrette and quick sauteed red fingerling potatoes with parmesan.    

The Walu rocked – and definitely invoked the foodie memory of Kauai. And I’ll be going back to the Fresh Market at CG – though a tip or piece of advice from the kitchen on prep would be a nice added touch! Else I may try to butter poach some Rib Eye.

- Jess
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Gnocchi Part III… & Egg Noodles & Spaetzle

Posted on February 23, 2010 ·
Equal to my love of food in general is my love of two specific food groups – pasta & cheese. This post is focused on the former.

My mom, sister & I recently attended a fabulous cooking class from the Boise Co-Op - ‘For the Love of Pasta’ – with instructor Sylvie Ryan. It was held at the very cool kitchen in Pottery Gourmet on Bannock.Fabulous class, great setting, and a superbly engaging instructor.  While it wasn’t a full-on, hands-on cooking class, Sylvie kept us engaged, full of yummy pasta, and inspired to explore new techniques, toppings and treatments.

Although I went into the class fully expecting to reaffirm my love of all things gnocchi – the true star of the class was Sylvie’s mom’s recipe for Alsatian Kepfle (aka Spaetzle) Here’s a shot to tempt the tastebuds – topped with Red Wine Sauce with Shallots and Mushrooms – although Sylvie made us promise not to share her family’s recipe outside the class :-)
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We also learned to make delicious from scratch egg noodles (tossed with garlic infused olive oil and thinly sliced raw veggies – pretty freakin’ divine!)
And also – gnocchi two ways
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While I always yearn to create homemade gnocchi like those I’ve had in gourmet locales that are like ‘delicious pillows of goodness’, my results usually turn up tasty but more hefty.

So while I enjoyed the traditional potato gnocchi, Sylvie’s take on Quick Riccotta Gnocchi rocked. Simple ingredients: 2 cups drained Ricotta, 1 egg yolk, 1/4-1/2 tsp fine sea salt, 1/4 cup Parmigiano Cheese freshly grated, 1/2 cup all-purpose flour.
Simple yet sublime, especially when topped with toasted pine nuts, infused olive oil and basil.
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Gnocchi Part II

Posted on January 25, 2010 ·

For gnocchi part II – a look at the end result
Have to admit my gnocchi didn’t turn out as ‘fluffy pillows of goodness’ (as I like to refer to really rockin’ gnocchi as). But – topped with some nummy balsamic brown butter sage sauce they were substantial yet delicious. Heck – putting brown butter anything ON anything makes it taste awesome. I’m wondering if they held their shape – and their firmness – due to the lack of potato. Previous butternut squash gnocchi I’ve made has included some aspect of potatoes. These – just flour to bring it to a dough consistency. I have no problem continuing on my quest to make the perfect gnocchi.

Here’s the recipe courtesy Emeril & Food Network
http://www.foodnetwork.com/recipes/emeril-lagasse/butternut-squash-gnocchi-wi…

On the side is some of the chicken apple sausage from the Capital City Market vendor I affectionately call ‘Sausage Man’, and a refreshing Guacamole Salad from the Barefoot Contessa At Home cookbook
http://www.foodnetwork.com/recipes/ina-garten/guacamole-salad-recipe/index.html

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- Jess

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Nothing quite like homemade gnocchi – especially when made with local butternut squash – yummmmm

Posted on January 24, 2010 ·
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Two Words: Bacon Jam

Posted on December 29, 2009 ·

OH. MAH. GAW. Bacon jam.

I mean, I love bacon – but the all-encompassing bacon trend was wearing me out. Bacon martinis? Deep-fried bacon? Bacon-wrapped bacon? It seemed overplayed.

But my sister-in-law sent us a Christmas gift that has renewed my faith in the possibilities of bacon. It’s made by Skillet Street Food. You should check them out here: www.skilletstreetfood.com. Their bacon jam is so amazing and so delicious that the poor folks had to take a break from making it. Get your order in after Jan. 1.

Sent from my iPhone – Julie Hahn

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Amazing meal & atmosphere @ hidden gem Le Coc Rouge

Posted on December 27, 2009 ·

Can’t say enough about the fabulous meal, service, atmosphere and overall experience at this great French bistro tucked away off south Maple Grove.

As you can see by the chalkboard (no printed menu – offerings change daily and are at a price point at the high-end of what can be found around the Treasure Valley. But the quality and offerings stand up to the price. There’s also no wine list – because half the store is filled with bottles from around the world that you can peruse and bring back to your table. We settled on Les Closiers Chateauneuf-du-Pape 2003 and enjoyed the duck and veal while listening to crooner Adam Gottesman singing the great standards daily (including my favorite – Fly Me to The Moon)

Be prepared for a relaxed meal. Once you are seated your table is yours for the night – even if you get there at 6. You’re encouraged to sit back, relax, take your time with your food and companion, and savor the experience.

Well worth it for the special occassion – or just to feel like you’ve been transported somewhere else.

Highly recommend a journey to Le Coc Rouge Brasserie ((208) 376-9463)

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Enjoying The famous Christmas Cookie tray from @mrsarasqueta – yummmmmm

Posted on December 23, 2009 ·
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The Brewforia Dogfish Head Beer Dinner IMG00266.jpg

Posted on November 20, 2009 ·

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“When you put as many things in your mouth as I have…”

And so began a great night at Brewforia’s new retail store on Milwaukee. Fab location for men/women who are dragged to mall land by their significant others over the holiday madness. Escape to Brewoforia for a comfy seat and a brew

That oh-so-appropriate quote? Courtesy Chef Ryan Hembrey of Life’s Kitchen – trying to explain why he was able to pair so well/quickly with the beer selection. He and Chef Maggie Kiefer did a great job feeding the 40+ beer lovers.

1st Course
Beer: Festina Peche – a neo-Berliner Weisse fermented w/peach juice Food: Lemongrass infused broth with a shrimp dumpling (yum broth)

2nd Course
Sahti/SahTea – 9th Century Finnish proto-beer. Carmalize beer around rocks and run thru juniper leaves? Heck yes! Then add black chai tea?
Um, that too! A twist on the old recipes – Dogfish allegedly owns the oldest known beer recipe (who knew)
Food: Interesting to pair (Chef’s fav!) Savory pumpkin and habanero curry fritter – served room temp to not overpower the beer. Sauced w/corriander mint chutney yogurt.
This was by far my favorite pairing of the night – and the beer I cage-fought to take home with me!

3rd Course
Beer: Raison D’etre ‘The reason for being’ Belgian style strong ale brewed with beet sugar and green raisin and a sense of purpose (nice label touch!)
Food: Paired w/duck canape w/duck crackling (cracklings – hells yeah!) atop a disc of goat cheese with dried cherries

4th Course
Beer: The Red and White Belgian style witt aged in pinot noir casks
Pinot noir juice concentrate added to it.
Beer + pinot noir? Fantastic!
Food: Black Canyon Elk Farms elk braised in pinot noir and soaked in duck stock and topped w/Blueberry catsup. (I believe I need a bottle of this variety of catsup. Word has it we can find it @ Capitol City Market)

5th Course
Beer: Fort made w/a ton (literally)of fresh raspberries. A dry beer. Actually, it’s a malt liquor not a beer. 18 percent – allegedly best drunk in a hot tub w/Barry White
Food: Chili pepper stuffed w/Raspberry marscopone cream and dipped in dark chocolate

And then – filled with beer and food and hop-filled conversation – a bit of retail therapy

Cheers – Salut – to Brewforia for a great night in their new space!

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Partnerships Create Wine Incubator for @IdahoWines

Posted on October 27, 2009 ·

Love when various groups come together for a greater good – and for the good of all of us who love wine and Idaho’s burgeoning industry!
In this case – federal, state, regional and community groups pulling together to create a Winery Incubator in Caldwell.
Just got the below information courtesy of  Congressman Minnick’s office  - an event to showcase the Incubator and the various roles each organization played to bring it together.
And of course – the wineries who are the incubator guinea pigs – Davis Creek ( http://www.daviscreekcellars.com/) & Fujishin ( http://fujishinfamilycellars.com/).
Here’s the info for all the foodie/culinary/winery fans:

Media Advisory
Media is invited to join the multiple partners shown below, and Tom Schwarz, Regional Director for Congressman Walt Minnick in a tour of the new Winery Incubator at the University of Idaho’s Business and Technology Center and welcome the initial tenants, Davis Creek Cellars and Fujishin Family Cellars, on Wednesday, October 28, 2009 at 12:00 p.m.

  In collaboration with Treasure Valley Community College’s (TVCC) new viticulture program, the University of Idaho, and Caldwell/Canyon Economic Development Council (CCEDC) teamed up with Sage Community Resources to assist Idaho’s developing wine industry by establishing a Winery Incubator where start-up wineries can receive industry specific technical assistance and now have access to federally compliant climate controlled storage necessary for their permit process.  CCEDC contributed $13,000 with another $9,000 contributed by the Recovery Act through USDA Rural Development’s Rural Business Enterprise Grant Program (RBEG) <http://www.rurdev.usda.gov/rbs/busp/rbeg.htm> ,

  Scheduled to attend:
&die;      David Ferdinand, Chair, Sage Community Resources and Canyon County Commissioner (TBD)
&die;      Pat Engel, Business & Community Development Director, Sage Community Resources
&die;      Steve Fultz, Executive Director, Caldwell/Canyon Economic Development Council
&die;      Moya Shatz, Executive Director, Idaho Grape Growers and Wine Producers Commission  
&die;      Wally Hedrick, Idaho State Director, USDA Rural Development    
&die;      Jim Toomey, Director, University of Idaho Business & Technology Incubator

   
What:      Presentation and Tour of the Winery Incubator

  When:    Wednesday October 28, 2009, 12:00 p.m.

  Where:    University of Idaho’s Business and Technology Incubator, 1904 E. Chicago St., Caldwell,
              Idaho  83605.

More Details
&die;     Project successfully competed nationally for funding with American Recovery and Reinvestment Act of 2009.
&die;     $9,000 Rural Business Enterprise Grant (RBEG) was awarded to Ida-Ore Planning and Development Association, Inc. dba Sage Community Resources to assist with the cost of installation of a cooling system for a temperature-controlled facility that allowed the University of Idaho Business and Technology Incubator to house start-up and emerging wineries, and provide space for a new viticulture program through the Treasure Valley Community College (TVCC).  Federally compliant storage is required for selling wine and can be a significant obstacle in starting a winery due to its high cost.
&die;     Expected to save 2 jobs and create another 7 jobs.
&die;     Leveraged with another $13,000 from Caldwell/Canyon County Economic Development Council.
&die;     Supports industry efforts to expand Idaho’s emerging wine industry to attract tourism dollars.
&die;     Davis Creek Cellars and Fujishin Family Cellars will be assisted at the incubator initially until resources become available for them to move to another storage facility allowing for other startup wineries.

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