TVWS Holds Board Meeting. Paella Dinner is the Headliner!


28July2015_1e_Board-Paella_Reel-Foods-Lunch_Judus-Art-Ming-GalleryThe Board had their summer meeting at the home of Heather Mercy, Gail Parker’s Daughter-In-Law. Thank-You so very much Heather, for opening your beautiful home and kitchen to us. We were also honored to have Artist and Chef Judas Arrieta and his wife Vivian prepare the wonderful Tapas and Paella dinner for us. It was awesome! From Wikipedia, paella is,

Paella (Valencian: [paˈeʎa] or [pəˈeʎə], Spanish: [paˈeʎa], English approximation /pɑːˈeɪlə/,/ˈpaɪjeɪə/ or /ˈpaɪjɛlə/) is a Valencian rice dish with ancient roots that originated in its modern form in the mid-19th century near the Albufera lagoon, a coastal lagoon in Valencia, on the east coast of Spain. The dish is widely regarded as Spain’s national dish, as well as a regional Valencian dish; Valencians regard paella as one of their identifying symbols.

Types of paella include Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco), and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella is believed to be the original recipe and consists of white rice, green beans (bajoqueta and tavella), meat (chicken and rabbit), white beans (garrofón), snails, and seasoning such as saffron and rosemary. Another very common but seasonal ingredient is artichoke. Seafood paella replaces meat with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of land animals, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices. All types of paellas use olive oil.

Here is a recipe for Paella that Robin and I have used with some success. But be aware that paella varies from household to household and from region to region. The one that we have the recipe for is basically, but not totally, from the Basque Market in Boise. Enjoy these photos and Thank-You Chef Judas and Vivian! The photo above is some of Judas’ artwork and on display at Ming Galleries in Boise.

Robin and I drove to the Farmland Restaurant in Wendell, a Basque restaurant, and picked up this loaf of Basque Bread.
Robin and I drove to the Farmhouse Restaurant in Wendell, a Basque restaurant, and picked up this loaf of Basque Bread.
Chicken and Dumpling Soup with Basque Bread Toasts When in Wendell, one must eat! The Farmhouse Restaurant is an awesome place to stop. Delicious meals! And all made from scratch.

Chicken and Dumpling Soup with Basque Bread Toasts

When in Wendell, one must eat! The Farmhouse Restaurant is an awesome place to stop. Delicious meals! And all made from scratch.

Back in Boise, our main seafood resource is Reel Foods. Chef Judas and Gail are waiting for lunch. Purchases have already been made.
Back in Boise, our main seafood resource is Reel Foods Fish. Chef Judas and Gail are waiting for lunch. Purchases have already been made.
Fried Oysters and Slaw

Fried Oysters and Slaw

Fried Halibut and Fresh Made French Fries

Fried Halibut and Fresh Made French Fries

Time waits for no one! Must start the prep work for the paella dinner. Only 5 hours! Feel like we’re on Chopped!

Vivian, Chef Judas Arrieta are discussing the menu and where to purchase the items.
Chef Judas Arrieta and his wife Vivian and Gail McClellan Parker are discussing the menu and where to purchase the items.
An old, old Basque Red Wine. It was super good. I think this is the last bottle in existence! It is now history.
An old, old Basque Red Wine. It was super good. I think this is the last bottle in existence! It is now history. We also had a 2009 Cold Springs Riesling that went extremely well with this dinner.
Vivian and Chef Judas are starting to cook.
Vivian and Chef Judas are starting to cook.
Gail and Vivian work on the peppers.
Gail and Vivian work on the peppers.
Stuffed peppers are cooking.
Stuffed peppers are cooking.

Finally it’s 6:00pm and time to eat! Here are some Tapas items …….. We made all of them!!!

Stuffed Peppers
Stuffed Peppers
Potato Frittata with Poblano Peppers
Potato Frittata with Poblano Peppers
Squid
Squid
Deviled Eggs with Red Pepper
Deviled Eggs with Red Pepper
Basque Olives with Anchovy and Peppers
Basque Olives with Anchovy and Peppers
Tuna Bruschetta
Tuna Bruschetta
Plated tapas. Yum!
Plated tapas. Yum!

And now ………….. Paella!

Chicken and Chorizo Paella
Chicken and Chorizo Paella
Seafood Paella
Seafood Paella

A great time shopping, eating, prepping, eating and wine. Oh yes. A short business meeting. And yes, the Board Meetings are all open to any member of TVWS. You are welcome to join us … encouraged to join us. If you missed this meeting, see what you missed? (Not all meetings are served dinner like this, though.) Cheers!

Yummy Crab Strudel!


19Dec2014_2_Captains-Shack_Dungeness-Crab_Not-CleanedOh yes! ‘Tis the season for crab. At least the season for Blue Crab – if you can find them. (see photo below) No, that is a Dungeness crab pictured here. I suppose if you had to, you could use the Dungeness. So a little twist on the standard apple, or fruit, strudel. Let’s try a Crab Strudel with a Salmon Pasta Salad. Robin directed me on how to make the salad. It’s one she “dreamed” up. There is no recipe as such.
For the strudel, probably the most difficult part is finding the garlic scapes. What? From Mother Earth News,

…The scapes are the flower stems that garlic plants produce before the bulbs mature. Growers often remove the scapes to push the plant’s energy toward bigger bulbs, and when harvested while they are young and tender, the scapes are delicious.

And from About (dot) com,

Many gardeners simply toss their scapes in the compost, but garlic scapes are both edible and delicious, as are the bulbils. Along the same lines, young garlic plants that are pulled to thin a row are referred to as “green garlic”. Used in the same manner as green onions, these too make excellent eating.

Here is how we made the Crab Strudel. You can get the recipe above. Cheers and have fun with this.

The Green Onion and Garlic have been diced. The garlic scapes are going to be diced.
The Green Onion and Garlic have been diced. The garlic scapes are going to be diced.
The crab has been mixed with the parsley, lime juice, sea salt and Tellicherry pepper.
The crab has been mixed with the parsley, lime juice, sea salt and Tellicherry pepper.
Cooking the green onion mixture.
Cooking the green onion/garlic scape mixture.
Mix the crab mixture with the cooked green onion/garlic scape mixture.
Mix the crab mixture with the cooked green onion/garlic scape mixture.
Brush the phyllo dough - single sheet - with butter and lightly dust with fresh bread crumbs.
Brush the phyllo dough – single sheet – with butter and lightly dust with fresh bread crumbs. Handling the phyllo dough can be a challenge. Take your time and make sure the sheets are cold, but not frozen.
1" wide row of the crab mixture is placed on the phyllo dough. Roll into a "tube" carefully.
1″ wide row of the crab mixture is placed on the phyllo dough. Roll into a “tube” carefully.
The strudel is rolled, placed on a parchment lined baking sheet and sliced, but not sliced all the way through.
The strudel is rolled, placed on a parchment lined baking sheet and sliced, but not sliced all the way through.

Crab Strudel Salmon Pasta Salad The final product of all your hard work. Hope you like it!

Crab Strudel
Salmon Pasta Salad

The final product of all your hard work. Hope you like it! With the strudel, we had a 2009 Cold Springs phren/ology Riesling and a 2014 Domaine Saint Nabor Gris de Gris. Both wines went very well with the strudel.


And if you wanted to know more about strudel – inquiring minds need to know, Wikipedia says,

The best-known strudels are Apfelstrudel (German for apple strudel) and Topfenstrudel (with sweet soft quark cheese, in Austrian German Topfen), followed by the Millirahmstrudel (Milk-cream strudel, Milchrahmstrudel). Other strudel types include sour cherry (Weichselstrudel), sweet cherry, nut filled (Nussstrudel), Apricot Strudel, Plum Strudel, poppy seed strudel (Mohnstrudel), and raisin strudel. There are also savoury strudels incorporating spinach, cabbage, pumpkin, and sauerkraut, and versions containing meat fillings like the (Lungenstrudel) or (Fleischstrudel).

Traditional Hungarian, Austrian, and Czech strudel pastry is different from strudels elsewhere, which are often made from puff pastry. The traditional strudel pastry dough is very elastic. It is made from flour with a high gluten content, water, oil and salt, with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly with the help of a clean linen tea towel or kitchen paper. Purists say that it should be so thin that you can read a newspaper through it. A legend has it that the Austrian Emperor’s perfectionist cook decreed that it should be possible to read a love letter through it. The thin dough is laid out on a tea towel, and the filling is spread on it. The dough with the filling on top is rolled up carefully with the help of the tea towel and baked in the oven.

This is an East coast Blue Crab.
This is an East coast Blue Crab.

Boise Meet-Up at Angell’s Bar and Grill


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The Boise Meet-Up Group (Boise Wine Group) met on Wednesday at Angell’s Bar and Grill for a wonderful party experience. Thanks to the Wait Staff, and particularly Matt our Waiter, for the superb service. This is the second time in as many weeks that Robin and I have been here, the last time for dinner, and the food is awesome. Here are some photos from the evening. Cheers! Left-Click any of these photos to see larger.

 

 

 

 

Robin and Bev Fraser
Robin and Bev Fraser
Robin with a Cold Springs Winery Hot Rod Red!
Robin with a Cold Springs Winery Hot Rod Red!
Wild Mushroom Bruchetta

Wild Mushroom Bruschetta

Lamb Lollipops with Yogurt Curry Sauce

Lamb Lollipops
with
Yogurt Curry Sauce
Oh, so, Yummy!

Kobe Beef Slider with House Made Chips

Kobe Beef Slider
with
House Made Chips

Green Curry Mussels

Green Curry Mussels

Here are some of the 40+ people who were there.

The party area!
The party area!

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20Nov2013_2d_Eaterys-and-Wine_MeetUp-Angells_People-1h

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