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"Seasons" March Events

March 1, 2010 – 5:00 pm | by admin

f97fc563e92.png.png 150x77 "Seasons" March Events

Thanks Rachael, for sending this information! —————————— Monday, March 1st – 6:00 – 8:00 PM Seasons Bistro, Winebar & Catering Women and Wine Every Monday at Seasons we will be featuring Women and Wine. Come alone and meet your neighbors or bring a friend and learn about different featured wine and cheese pairings. Cost-$15.00 per person Thursday, March 4th – Closed from 5pm on for private party! Friday, March 5th – 6:00 – 9:00 PM Seasons Bistro, Winebar & Catering Live Music with Michael Laky & Dinner Specials Monday, March 8th – 6:00 – 8:00 PM Women and Wine Every Monday at Seasons we will be featuring Women and Wine. Come alone or bring a friend and learn about different featured wine and cheese pairings. Cost-$15.00 per person Friday, March 12th – 6:00 – 9:00 PM Seasons Bistro, Winebar & Catering Live Music & Dinner Specials Monday, March 15th – 6:00 – 8:00 PM Seasons Bistro, Winebar & Catering Women and Wine Every Monday at Seasons we will be featuring women and wine. Come alone or bring a friend and learn about different featured wine and cheese pairings. Cost-$15.00 per person Wednesday, March 17th – 11AM-8PM Happy St. Patrick’s Day! Bangers & Mashed Potatoes Take $2.00 …

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Valentine’s Day: Seitan Bourguignon in Heart-Shaped Phyllo, Roasted Fingerling Potatoes, Grilled Asparagus. Crepes Suzette, Chocolate Strawberries

February 22, 2010 – 1:24 pm | by admin

2c2c21750338.jpg.jpg 150x99 Valentine’s Day: Seitan Bourguignon in Heart Shaped Phyllo, Roasted Fingerling Potatoes, Grilled Asparagus. Crepes Suzette, Chocolate Strawberries

Dinner 2/13 Seitan Bourguignon in Heart-Shaped Phyllo Roasted Fingerling Potatoes Grilled Asparagus Dessert Crepes Suzette Long-Stemmed Strawberries Dipped in Chocolate French food on Valentine’s Day? Of course mon petit chou-chou ! The heart shaped mold for the bourguignon is one of those items you only use one a year, and even then you can never find it when you want to use it because it gets stuck in the back right corner of the pantry. This year however, we finally re-organized all of the plates, bakeware and cooking utensils (after 15 years) and found it easily. The bourguignon is made from our recipe , which is then put through a large strainer to separate the sauce from the solids. To prepare the phyllo, the mold is brushed with olive oil, and one sheet of phyllo is brushed with olive oil, and is folded into quarters. Gently push the phyllo into the edges along the bottom of the mold and spoon the bourguignon on top as shown above. Then bring the flaps of the overhanging phyllo up and over the stew, pressing gently to seal. Bake at 400F for about 10 minutes, remove from the oven and invert onto a wire rack or sheet pan and put…

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Fasnacht

February 16, 2010 – 5:34 am | by admin

Fasnacht Makes 50 Fasnacht Ingredients: ¼ cup warm water 1 pkg. yeast 2 tbsp. sugar 2½ cups lukewarm milk 4½ cups flour 4 eggs, beaten ½ cup lard, melted 1 cup sugar dash of salt 5 ½ cups flour Directions: 1). Dissolve yeast in warm water. 2). Mix next three ingredients together, then add to yeast mixture. Set in warm place and let rise overnight. 3). In the morning add next four ingredients. Add last batch of flour slowly; it may not all be needed. Dough should be sticky but able to be handled. 4). Let rise until doubled, approximately 2 hours. 5). Roll out and cut with biscuit or doughnut cutter, with or without a center hole. Let rise 1 hour. 6). Deep fry in hot oil at 375 degrees for several minutes, turning until brown on both sides. Among the PA Germans, Shrove Tuesday (day before Ash Wedsnesday) is known as Fassnacht Day (night before the fast). In a symbolic effort to rid their homes of leavening agents and to feast before Lent, many PA Germans cooks spend part of their day making Fassnachts. The cakes are made of yeast dough, and tradition requires that they be shaped

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Valentine’s Day Recipes: Menu 2

February 12, 2010 – 10:12 pm | by admin

2b5b741711eh 150x96 Valentine’s Day Recipes: Menu 2

Menu 2: Note: the dried fruits for the brownie have to be soaked a day ahead and the brownies are best when made a day ahead. Appetizer: Cajun Cakes with Yogurt Sauce Main Event: Sweet and Sour Tempeh with Nuts over Stir fry vegetables Dessert: Raw Brownies with Coconut Sorbet Shopping List: For the Cajun Cakes: 1 can black eyed peas ½ green pepper ¼ onion 1 tablespoon cajun spice 3 sprigs fresh parsley 2 tablespoons yogurt plain Staples: black pepper 2 tablespoons ketchup 1 tablespoon vegetable oil How to: 1. Pureé black-eyed peas in a blender. Chop parsley, pepper, onion finely and add to the pea puree add ground pepper and cajun spice. Mix until well combined. 2. Heat a large pan and melt the coconut oil. Form the pea mixture into four balls, each the size of a well-rounded tablespoon. Flatten the balls between your hands and set them in the skillet. When brown flip gently and brown other side. Repeat with remaining cakes. 3. Combine yogurt and ketchup and serve with the warm cakes. Sweet and Sour Tempeh with Nuts
 This is a fun and easy way to enjoy tempeh. It is traditionally made with peanuts – but if you are allergic any other nut will do splendidly.
 For the Sweet & …

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Orange Sesame Quinoa Salad with Roasted Beets

February 8, 2010 – 9:58 am | by admin

b32a764e427d 150x99 Orange Sesame Quinoa Salad with Roasted Beets

Dinner 2/02 Orange Sesame Quinoa Salad With Roasted Beets A recipe for Isa’s next book consisting of quinoa, currants, orange sumpremes, roasted beets and toasted sesame seeds on a bed of red leaf lettuce. The quinoa and currant mixture was plated with an ice cream scoop, because I don’t know how to leave well enough alone. Tags: quinoa , oranges , beets , sesame seeds , red leaf lettuce , salad , vegan , food , dinner , tofu666 Follow this link: Orange Sesame Quinoa Salad with Roasted Beets

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"Daily Erotica"

February 7, 2010 – 7:12 pm | by admin

16d4ec13381 150x83 "Daily Erotica"

No, this is not a XXX posting!! On 06 February, there was a book signing for “ Daily Erotica – 366 Poems of Passion ” at the Seasons Bistro in Eagle, Idaho. The food was great; The wine was great; The company was great! What else can one ask for? Here are some photos of the party! Happy Valentines Day coming up!!! Make a Smilebox greeting —————————— Cheers! And don’t forget the chocolate!! View original post here: “Daily Erotica”

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Buffalo Wings and Boise Football Fans

February 2, 2010 – 1:39 pm | by admin

I received this from Anne Tan, a food specialist from Culinary Circle . Enjoy!! Boise Football Fans to Consume Millions of Pounds of Chicken Wings During the Super Bowl‏ From: Anne Tan (Anne.Tan@CLYNCH.COM) Sent: Tue 2/02/10 8:42 AM To: Anne Tan (Anne.Tan@CLYNCH.COM) According to the Albertsons Snack Down Survey, chicken wings rank as one of the top snacks on game day for Boise football fans. Last year, Americans gobbled up 90 million pounds of wings during Super Bowl weekend. For the 90 percent of football fans in the area who plan on watching the Super Bowl at home, Albertsons has added grab ‘n go wings to its Culinary Circle brand lineup. The wings, available bone-in and boneless, are featured in buffalo, teriyaki and barbecue flavors. The quick and easy wings are packaged by the pound as well as in 10 and 20-count sized buckets priced from $4.99-$13.99. More Albertsons Chicken Wing and Super Bowl Snacking Facts: The National Chicken Council estimated in 2009 that: More than 13 billion chicken wings (2.8 billion pounds) would be sold as standalone products in the U.S. as opposed…

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Pod-Cast From "Behind The Menu"

February 2, 2010 – 12:51 am | by admin

It was our pleasure a while back to go to lunch with Michael Boss of Behind The Menu . He is on Facebook. Here is that interview. Enjoy! Forever Young(s) from Michael Boss on Vimeo . —————————— See the rest here: Pod-Cast From “Behind The Menu”

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Pizzalchik

February 1, 2010 – 10:15 pm | by admin

5418b193abgo 150x64 Pizzalchik

OK, so Robin and I were out looking for a good Ruben Sandwich – you know, with the right Russian Dressing, and not Thousand Island dressing, and a good Jewish Rye toasted bread. Good luck. But we are on the trail of one. It’s just not open on Sunday or Mondays. Look for us on Wednesday. We will be there with a Reuben Sandwich on our minds! It comes rated by Behind The Menu . Since we didn’t find the Reuben Sandwich , we stopped in at the local Oriental Market . That sounds like a good switch. It was. Just more expensive. But, we are still hungry. So we decided on the Pizzalchik on Gary Lane at State Street. If you go to Our Review Page , and scroll down, you will find the link to Pizzalchik . Read the review, and then visit the restaurant. Their chicken is awesome. Their salads are such a blend of flavors! They are awesome! I have had their pizza and it is wonderful – build your own with fresh ingredients. All types of some very super micro brewery and IPA beers on tap. Wines from all

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The Sunshine State of Jin

January 31, 2010 – 5:52 pm | by admin

f058206bb8ff732dbe8e7aa10d74c9cd The Sunshine State of Jin

I am back! With a brand new post of epic proportion along with a scandalous admission: I am in Love I am in Lust ! My Souls Passion has Arisen. Oh and you’ll never ever guess the source. You really won’t! Some say it was the sun the fun the heat St. Pete a tan my man but really what did it was the Ravioli. Oh Dear Goddess it was the Ravioli! *GASP* But wait, I’m getting well ahead of myjinself! First I must jintroduce you to my love: Everyone, please give a warm warm greeting to *DRUMROLLLLL* FLORIDA! Ah yessss… weeks were spent in warm sunny Florida after my holiday rush. It was more divine than I ever could have jinmagined! Truly glorious. I shall attempt to recreate some of it to share with you; so grab something for noshing & your spirit of choice because I guarantee you’ll be drooling with delight momentarily. “the Cupcake Spot” One “Elvis” to go. Banana Cake, Peanut Butter Frosting, Chocolate Glaze. I picked that one in particular because a handsome gent was bringing them out of the back so I assumed they’d be the freshest. At $2.75 a piece I thought they’d …

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