BOise Underground Market

http://www.boiseundergroundmarket.com

http://twitter.com/boiseundrground

You have to sign up to find it.

beet avocado goat cheese salad

Roast your beets then add them to your favorite greens, an avocado, tomato and a tbsp of goat cheese. A little pepper and evoo will be all the dressing you need but you can always add your favorite as long as you choose something healthy. Enjoy with a glass of wine and enjoy spring.

what to do with all the maraschino cherrys after the Oscar party

Make a Sorbet and then serve it with Brunch!

She is just so cool!

"Cool"

"That is cool! That you just said cool."

Grama, Justin and I sat around the table enjoying dinner together. This is something I encourage you to do with your sibling or siblings and grandmother often in your adult life. I had the pleasure of enjoying breakfast and dinner with them for almost 2 weeks this month. I think we each learned so much about each other. When you take time to enjoy the simplest gift life has to give you, family it becomes clear that moments with family are more precious that any gold or gem.

I am planning on doing a series of recipes from her this summer look back in August for the best pigs in the blanket and chicken and dumplings ever.

Oscar the Party 2 fun

Remember the guests love great food but don't forget they love to be silly and have fun too!

Glass Noodle Salad

Cody claims that after you chop and cook your ingredients you should mix everything by hand.

Glass Noodle Salad served in a personalized Box. The Box is the easy part. Just print a few of your favorite pictures out on sheets of 8x10 photo non glossy printer paper set for wallet size and tear to trim for the perfect fit. I attached the photos with paste and let sit for 24 hours. I purchased the boxes at a Cash and carry store for about $3 and still have 50 or so left.

Bocca Chini what

Caprese Salad on a stick

We ART Wemon 2010 April 8th at the VAC

The Modern Swan Bride: She Climbs
Polyester Plate Lithography
$125

This on is on display till May 31st if you miss it at We ART Wemon.

He Climbs

Copper Plate

$250

We love The Naked Chef!

We chose to use Lima Beans and a Blood Orange for garnish. Jamie Oliver Has so many great cook books and this recipe can be found in Jamie's Dinners.

improvise, invent, and eat.

Honeycomb Cannelloni was the design but after a few failed trips to 3 different markets we went with the closest solution.

But I must say it made for an awesome presentation.

Complimented with a Red Wine and Artisan bread this was a meal that will never be forgotten.

Sea salt and fresh ground pepper

Porcini mushrooms (fresh or dried)

Olive oil ½ cup

Diced carrots 3

1 large diced red onion

1 leek diced (remove outer leaves)

2 cloves of garlic sliced

1 pound ground veal(optional)

5 portabella mushrooms

5 cans quality plum tomatoes (fire roasted works well also)

fresh basil

1 ½ pound fresh spinach

nutmeg

1 cup light cream

17 ½ oz cream fresh

grated parmesan

manicotti shells (2 1/2boxes)

ricotta cheese (optional)

roasted red peppers(optional)

mozzarella cheese

Preheat oven 375

Soak died porcini mushrooms 5 min

Med sauce pan on med heat and add olive oil

carrots , celery, leek and onion. Cook 8 to 10 min

(optional brown meat season to taste)

add to mixture after veggies sweat with mushrooms and garlic

add a cup of water and if you used dried porcini strain the liquid into the mixture

reduce liquid then add tomatoes and basil stalks

season and bring to a boil

simmer for 45 min

add basil leaves

mix cream fresh, cream and parmesan

(optional mix ricotta and roasted red peppers)

now in a large sauce pan( deep enough for the manicotti ) place spinach mixed with nutmeg and salt and pepper.

A layer or cheese sauce them a layer of red sauce and a thin layer of (optional roasted red ricotta)

Should be half way up the pan. Push in your manicotti filling in completely. Fill in shells with red sauce.

Top with layers of cream fresh, roasted ricotta and cheese.

Bake for 45 min

Place a pan under to catch the bubble over (just in case) and cover with tin foil after the golden brown crest forms.

Enjoy! should feed 8

Cannelloni is a hard thing to find.

The making of this dish we found in Jamie Olivers "Cook with Jamie: my guide to making you a better cook" was the easy part. Finding the ingredients was a whole different can of Tomatoes.
The recipe called for 5 portobello mushrooms and dried porcini mushrooms but we found a flavorful Yellow foot at the co op instead or the porcini. Finding the cannelloni for our dish was leading Cody on a fantastic journey through Boise.

How do you think you should look?

I get up and stand

in my closet

wishing

if I had a body like a mannequin.

I change my outfit

once more

I settle on one

I have hidden my imperfection

but even a plaster

doll has a crack

or two

plaster friends

wait

they are destined to

live

as

i

create

Suffer For Your Craft

Suffer For Your Craft

By @ChefCornwall

Your hands hurt, your knees are stiff and aching, and your head is starting to pound as you clumsily reach for the snooze button on your alarm clock. The incessant beeping has stopped, and now you struggle with the lid of the ibuprofen bottle. There is a cut on both your thumb and fore finger of your right hand. The knuckle on your left ring finger displays a large abrasion. You brush your forearm against the bed as you try to stand. The sting reminds you of the purplish red burn striped across it. You stand up mumbling to yourself, “suffer for your craft” as the ache in your legs reminds you of last night’s service.
The smells, sounds, and feelings still linger in my senses; hiss of shallots sizzling in a saute pan, heat of flame as Marsala catches fire, chatter of the printer issuing tickets, dull thuds of pans and the sharp ring of plates on stainless steel. Shouts spilling out in the organized chaos.
“behind you”
“coming out hot hands”
“fire two crab cakes and a stuffed chicken”
“pantry I need drawn butter and three egg yolks in a steel bowl”
“careful that plate’s hot”
“dragging a filet six with a top 14 crab oscar”.
“can I get an expo to take this fucking food out before it dies in the window”

This is a normal morning following a normal night in my life as a chef.

I often wonder why I (or anyone in the food industry) put myself through the mental, verbal, and physical abuse night after night. It is definitely not for the money. Chefs like Emeril Legasse and Bobby Flay can achieve celebrity status but for the majorities that’s a pipe dream. We are paid just enough to furnish an unextravagant life. We are millions of workers in a service industry. We are paid to serve. Yet the industry attracts people from all walks of life from the ivy leaguer whose daddy paid $75,000 for two years at the CIA (the Culinary Institute of America of course not spy camp) to the high school drop out. Who is simply there because the restaurant needs a warm body to execute a menial task. Actors, gamblers, college graduates, sociopaths, writers, alcoholics, veterans, burned out construction workers the culinary world has them all. The old cliché definitely rings true. I love my job because I meet the most interesting people. Maybe it’s the chance to get paid to play with knives and fire while occasionally being furnished with free booze.
I wonder why I allow my wife to become a stranger four days out of the week. I know her only as the woman who sleeps next to me. Her sandy red curls fall softly on the pillow as she breathes deeply in her sleep. I remember this before exhaustion completes its grasp. We exchange words briefly at night and in the morning. We both never fully comprehend the other, one still wiping the sleep from their eyes while the other has the fresh energy of the day. I hate the waitress that wears her perfume. I am excited by the scent and turn expecting a pleasant surprise, but I am only fooled by own senses. The special will now have to be something strong; yes saffron, but I will also need something sweet to remind me of her kind blue eyes. Vanilla. “Hey Mac, lets run the Sablefish with a saffron vanilla reduction. Use the mussel stock and some Fume Blanc then just add butter until it tastes right”. That will ease the pain for tonight.
I take her into the kitchen with me every night at service. It is unholy place filled with fire, sweat, blood and many night tears. I find their salinity an excellent source for seasoning. I strive for a perfection that will never be fully achieved. It is the same futility that coincides with Hollandaise sauce; if it is too hot it will break, if it is too cold it will coagulate and the perfect temperature invites bacteria. It is in her honor. She deserves it.
I cook with the same intensity every night. A passion to please. It is mostly a selfish pleasure because it is never for the customer. Most often for me and always for her. The special I create must be a focus of beauty and simplicity. It is my tribute, my David, my Sistine Chapel, except it will not stand the test of time it will only last minutes after it is created. As soon as it is born it begins to die just like her and I.
When I am with her the necessity of fate to invade irony into one’s life persists and the kitchen is with me as well. The two can never truly be separated because they are unequivocal passions that weave my life together. I grab her hand and walk quickly to the opening of the mall, “will you slow down?” she asks exasperated.
“I am going slow.” I say to her not realizing that I keep my kitchen pace every where I go as if I’m constantly burdened with another deadline that must be met. My pace slows, but only for a minute before I unconsciously quicken the pace again. I have the list in my hands and if we deviate from the list I must let my disapproval known, “that’s not on the list”. She will grab the list and tear it up because she knows how much that will damage my sense of orientation for the day.
When I walk into my professional kitchen the first thing I need, after a cup of strong coffee, is my prep list. In a kitchen you must understand that your whole lively hood of being successful and some what sane revolves around lists. There is a list for everything, I even have a list, listing all my lists. I start with my prep list because that will set the tone for the day and decide my mood. Will I be nice Chef who likes to joke and play or will I be the hardass that has to make sure everyone is working at top speed for the entire eight hours. Then you move on to the production list, an order list, a produce list, a fresh seafood list, sushi order list, an equipment list, an inventory list, a daily specials list, a time off request list, an employee phone list, a purveyor list, and even the pad I always carry in pocket is a list of ideas for new lists.
My wife has always had a love hate relationship with food. I believe it is the irony persisting in her life that led her to marry a chef. She told me the first time she realized strong emotions for me was during a conversation about edible flowers. On our first date I cooked her dinner. I made her Pork Chops with a pizziaoili sauce on top of creamy gorgonzola polenta accompanied by crispy egg plant fritters. I did not know at the time she was a vegetarian with an eating disorder. She ate the whole plate, I did not find out till weeks later she was a vegetarian and was fighting to overcome anorexia. She says I saved her but I believe it was her who saved me.
She wants to cook with me because she believes it will bring us closer together. She gathers the ingredients bright green celery, round yellow onions, crisp purple carrots, lean ground lamb and buffalo, and aromatic fennel. Everything starts fine until I forget that I am cooking with my wife and this is supposed to be for pleasure.
“Those cuts are to big, I said small dice”
“When I said salt I meant Kosher not table”
“Quit stirring the meat you’ll break down the collagen”
“No, I’ll carmelize the fennel”
By the time I realize what I am doing it is to late the damage has been done. The dish may turn out just has I imagined it, but the most important ingredient was mishandled and is already starting to wilt.
It is frequent that late into the evening I sit languishing the insomnia that my profession by nature provides. It was upon one of these occasions I witnessed a replay of Nathan’s Coney Island Hot Dog Eating Contest. The contest took place 4th of July 2007 the defending champion five time winner, Japan’s Takeru Kobayashi was squared off against American hopeful Joey Chestnut. It was like watching a bad foreign movie. You didn’t fully understand what was going on, but could not look away. The two men masticating at top speed hot dog to hot dog. It looked as though it was going to be a photo finish until at the last moment Takeru vomited all over national television. Joey Chestnut had won. The crowd went wild spectators rushed the stage and wrapped him in an American flag. While fervently chanting, “Chestnut, Chestnut, Chestnut”. I was almost caught up in the moment excited for America to be back on top. Then I realized is this what all my years of hard work and training have supported. For the world to recognize America for gluttony and consumption.
I was disappointed in myself and the rest of the consumers who ruin themselves with hot pockets and Mcdonalds. Shouldn’t something that sustains life on earth be more sacred, revered like the sacramental wafer? It is in these moments of clarity that I know this juxtaposition of edible ideals is not an insult to my profession but a testament for my need to help educate. The need to understand that food should be considered a craft guided by skillful hands and not rude organic material to be pumped out on an assembly line.
It is consumption that drives most people to food not appreciation. The taste of a tomato is no longer vibrant it has been degraded by commercialism to a thing of mere pulp and texture you find in the grocery store. Mangoes, bright red strawberries, tender orange tangelos, blood red pomegranates, luscious nectarines, tiny kumquats, tart sweet lemons, tomatoes, and pineapples all lined up in perfect columns or stacked with the grace of the ancient pyramids in focal displays. I find it odd that the technique to sell food is to take it completely away from its natural element as though oranges grow in perfect lines or cantaloupes spring up in pyramidal design. It is our convenience conditioned states that we so readily take without question what is supplied to us. If you want a mango you can easily go to the grocery store and purchase it, but when you arrive home and begin to engorge yourself on the delicacy do you think where it came from? The chances are you don’t know. If it is winter the mango most likely traveled from Mexico or South America where pesticide laws are less strict.
In the summer time perhaps you are lucky enough to find heirloom tomatoes from a roadside vendor or farmer’s market. Take a bite. Now you remember. Maybe you are on a farm at your grandparents or in the backyard with your mother or a picnic with friends, that one bite takes you back. Transported through time on flavor itself. The aroma of spices like cinnamon and clove almost always remind people of the holidays and time spent with family and friends. Smell and taste are direct links to the past. The power of food is immense. It can delight and disgust.
Food is emotionally charged, a chef who cooks without emotion or passion cooks without flavor. Ingredients must be treated like people, handled properly and not abused so they can reach their full potential.
My wife is the most important ingredient in my life and still I have to remember to slow down take my time. Handle with care and use the proper accompaniments to produce the greatest flavor. The possibilities are endless anything can be achieved. If I want the elements I can have them in one course if I desire. I would start with a fresh Kumomoto Oyster paired with a fine sparkling water to bring me back to the ocean I use to play in as a child. Then move to classically prepared escargot to provide the earthy taste of a warm spring afternoon when the rain has just stopped falling and finish with a flaming Dr. pepper. A flaming Dr. Pepper is similar to a Boiler Maker in the sense that it involves dropping a shot of alcohol into a glass of beer. The shot of alcohol in our case is Amaretto with a floater of Bacardi 151 on top. You light the shot on fire then drop into the beer and the chemical concoction amazingly enough tastes like Dr. pepper. Enjoy all this while inhaling subtly flavored oxygen like the kind you find at a chic downtown Manhattan oxygen bar and our tour is complete. I have mastered then consumed all four elements in one meal. I have ingested the world around in an attempt to understand the mysteries that elude the common human consciousness.
Why do I suffer for my craft? It is a craft that alienates me from the outside world and often from my family. While the rest of society is enjoying Christmas or Thanksgiving I am focused in creation of food for their table; a slave to my work, a tyrant for quality from those who surround me. I am sensualist in the constant enjoyment of the flavors and the feelings I have created. I am a painter who watches his masterpiece become born only to see it die in hope of approval. I am a teacher of knowledge that surrounds us all, only a need to accept it to learn it. I am a pupil constantly being taught by the arduous task of being kind to food, my always trusting and stunning wife, painful trail and error, the wisdom of family, untainted bliss of children, eccentric colleagues, the unyielding loyalty of friends and the blindingly fast changing world around me. These are the stones I use to build upon my craft.
Most of all I am a chef. I cook from my heart and deliver to your senses. Food is my tool and taste is my canvas, “table five orders up!”.

http://www.boisestate.edu/president/writingawards/

You Got Eyes

http://www.flickr.com/groups/yougoteyes/







By DazyAir

Polyester Plate Litho

http://www.vancouver.wsu.edu/programs/finearts/guides/litho.htm

This drive was the first real memory I ever had. Riding in the car with my Grama Grace. We would drive to Cascade often and I use to think it was fun. I would hold my breath till we got to the top of the hill. I was sure something fun was going to happen. I don't remember if anything fun ever did actually happen but I remember always loving the ride. Grace passed away in 1998 and I still feel the most joy when I return home. This ride has become a part of who I am.

I think living with my grand parents in Ulm had to be special. It is the earliest times I can remember. Eating fresh peas in the garden while my grampa Kenny worked and encouraged me to stay even though I was making his work harder. Taking care of the cats in the Cat Barn, at least 15 cats mostly white all named Tom. With variations of the name like Little Tom, Old Tom, Tom1, Tom2 and Tom3. There was a one cat a very large white cat with half an ear missing and evil look in his eye, his name was Tom. It is no wonder I was so excited to got to Cascade.

The pink house on the side of the highway was my kingdom. I had a hedge that seperated us from the neighbors which was great for secret spy sessions. Once a week my uncle bud would come out and shoe the horses. I would watch for as long as my attention spam would allow and them move on to the next task. That task usually ment chasing Blue the dog, a husky who did not like people much and even took my eyelid off once when I jumped on her. That sucked.

http://www.flickr.com/groups/yougoteyes/

"The Metropolitan Museum of Art to focus attention on a remarkable suite of black-and-white photographs made in the United States in 1955 and 1956 by the artist Robert Frank (American, b. Switzerland, 1924). Frank’s achievement with the camera is now legendary and we believe his book The Americans (1959) endures as one of the most powerful visual statements ever published."

http://www.youtube.com/watch?v=en4XzfR0FE8

Sometimes you hear something you don't want to believe then see it and you can't ignore it.