Archive | Entrees

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Chicken Curry Warms the Soul

A trip to India couldn’t be easier. This Indian twist on a family staple, chicken brings the exotic flavors of fenugreek, garam masala and cumin to your kitchen. I asked my friend, Jyotika Bahree to share a recipe from her native India. She sent me the following that I pass on to you. Don’t be intimidated by the list of ingredients. as a they are readily available at a well stocked supermarket like the Boise Coop, Whole Foods or Atkinson’s in Ketchum. I am sure that this too will become a favorite in your home.

Inspired by The Hundred Foot Journey by Richard Morais (reviewed in Edible Idaho South’s Spring 2013 issue), this special dish was often prepared by my mother for a weekend meal in Delhi, though hers was usually made in brown gravy with tomatoes.Read More

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A Little Louisiana in Idaho

OddFellow 43What is the secret of a good sandwich; the bread that encases or the filling it packs? In France, with its famously skimpy fillings, it’s more about the crusty baguette than the ham and cheese slivers. In Salmon, it may a little of both. Craig McCallum, intrepid baker at Odd Fellows’ Bakery, shares his recipe for a muffuletta sandwich (pronounced “moof-uh-LOT-uh). McCallum first encountered a muffuletta on a cross-country bike trip he took with a buddy of his, ages ago. After a series of bike breakdowns, the two lingered in Slidell, Louisiana, where they stumbled upon a small shop that served this tasty mix of cold cuts and cheeses.… Read More

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Chef Abby’s Spring Cover Recipe

Our Spring Cover

Our Spring Cover

The provocative beet salad on our cover is the crafty handiwork of Chef Abby Carlson. Let’s face it beets aren’t fighting for the most popular vegetable spot. These rat-tailed roots provoke more winces than smiles.  However, some clever infusing with lemon, cinnamon and peppercorn transform them into ruby gems. As Carlson explains, “By the spring, [beets] are probably one of those worn out vegetables that have graced your plate one too many times.“  Don’t let the list of ingredients or the number of steps deter you. The brilliance of Carlson’s recipe is that the spices in the spiced yogurt can also be used as a rub for meat or poultry and the spiced yogurt itself, bedazzles ordinary fish or steamed vegetables.… Read More

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McCall Chef Gary Kucy is Named James Beard Semifinalist!

Gary Kucy of Rupert's Restaurant in McCall

Gary Kucy of Rupert’s Restaurant in McCall

Gary Kucy, the subject of a story that ran in the Winter issue of Edible Idaho South, was recently named a semifinalist in the esteemed James Beard Awards. Congratulations to Gary! Here’s that story again:

The hinterlands surrounding resort communities like McCall and Sun Valley are teeming with wild game. Right?  But it’s not like buckskin-clad mountain men with scruffy beards are knocking at the backdoors of local restaurants offering up recently harvested elk and deer. It doesn’t work that way. If you hear a shot in the woods during hunting season, that meat is probably going into someone’s personal freezer.… Read More

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