1 pound fresh green garbanzo beans
¼ cup sour cream
½ small onion, finely chopped
½ -1 jalapeno pepper, finely chopped
2 cloves garlic, finely chopped
10 sprigs fresh cilantro, chopped
¼ - ½ teaspoon chili powder
2 tomatoes, chopped
Juice from ½ lime
Salt and pepper to taste

Simmer fresh garbanzo beans in boiling water until very soft – approximately 20 minutes. While beans simmer, chop onion, jalapeno pepper, garlic, cilantro and tomatoes. When beans are cooked, drain, rinse under cold water and place in food processor or blender. Blend on high speed until smooth. Add sour cream and mix until blended and smooth. Add chopped ingredients, chili powder, salt, pepper and lime juice. Pulse just until thoroughly blended.

½ pound smoked trout
1 pound Idaho Russet Potatoes
½ red bell pepper, finely diced
¼ cup thinly sliced green onions
1 teaspoon salt
½ teaspoon pepper
3 egg whites
2 cups fine bread crumbs
1 cup canola oil
Fresh dill or parsley for garnish

Bake potatoes in 400° oven or microwave until tender. Cool and grate as for hash browns. Dice smoked trout and remove any bones, discard skin. Combine potatoes, trout, red pepper, green onions and egg whites. Salt and pepper to taste. Form cakes in 2 ounce rounds that are approximately 2 inches in diameter and ¾ inch thick. Heat oil in non-stick skillet over medium heat. Press cakes into bread crumbs and immediately place in skillet. Cook until golden brown on one side, about 90 seconds, then flip and repeat on other side. Place cakes on paper towels to absorb excess oil. To serve, place one or two cakes on a warmed plate, drizzle with tarter sauce if desired, and garnish with wedge of lemon and sprig of fresh herb.

4 ears fresh sweet corn
2 fresh limes
2 cucumbers, peeled, seeds removed and diced
1 small tub light sour cream
1 tablespoon chili powder
Salt and pepper to taste

Shuck the corn and place cobs directly on the grate of a hot grill. Cook for about 20 minutes, turning to ensure consistent browning and tenderness.

While the corn is grilling, slice the limes in quarters and coat in chili powder. Brush the finished cobs with sour cream and squeeze chili lime juice over the surface. Add salt and pepper to taste.

1 pound fresh green garbanzo beans
2 medium fresh tomatoes, diced
2 cucumbers, peeled, seeds removed and diced
½ medium onion, finely chopped
2 medium cloves garlic, minced
3 tablespoons fresh lemon juice
2 ½ tablespoons fresh mint, chopped
2 tablespoons extra virgin olive oil
salt and cracked black pepper to taste
1 medium head romaine lettuce

Simmer fresh garbanzo beans in boiling water 10-15 minutes. While beans simmer, chop tomatoes, cucumber, onion, garlic, and mint. When beans are cooked, drain, rinse under cold water. Add all chopped ingredients, oil, lemon juice, salt and pepper. Toss to blend flavors and chill at least 15 minutes. Serve on bed of romaine. Serve with sourdough baguettes. Yields 6-8 servings.

Olive Oil
Garlic
1 pan
Bunch (or two) of Asparagus

In a pan or large zip lock bag, marinate the asparagus in the olive oil, garlic and additional spices to taste. Remove asparagus and place each spear on the grill for 5-7 minutes, turning it every couple of minutes.

2 large ripe tomatoes, sliced ¼ inch thick
8 ounces fresh mozzarella, sliced ¼ inch thick
¼ teaspoons salt
¼ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1-2 tablespoons balsamic vinegar (to taste)
8 leaves fresh basil.

Arrange tomato and mozzarella slices on a platter or individual salad plates, overlapping the slices and fanning them out like a deck of cards. Sprinkle with salt and pepper. Mix oil and balsamic vinegar and drizzle over tomatoes and mozzarella. Cut basil into very thin slices and sprinkle over tomatoes and mozzarella. Garnish with fresh whole basil leaves. Serve immediately.

1 tortilla wrapper
1 cup torn Romaine
3 Tablespoons Caesar Salad Dressing
2 ounces smoked Idaho Trout
1 tablespoon fresh grated parmesan cheese
3 spears pickled asparagus
Freshly ground pepper

Toss Romaine with Caesar Dressing. With fork, flake trout and add to salad mixture. Place salad/trout mixture in center of tortilla. Top with three spears of pickled asparagus. Sprinkle with Parmesan cheese and pepper. Fold in both ends of tortilla and roll up. Serve immediately or wrap tightly in plastic wrap and refrigerate prior to serving.

4 servings
4 5-6 oz sirloin elk steaks
½ c flour
½ tsp salt
½ tsp pepper
5 strips bacon, diced
1-2 shallots, minced fine
5-6 button mushrooms, sliced
2 c port wine
1 bunch green onions, chopped
1 tomato, diced
¼ - ½ c instant brown gravy mix, to taste
Salt and pepper, to taste

Lightly sprinkle steaks with salt and pepper on both sides, then dredge in flour. Set aside. Add diced bacon to a sauté pan and cook on low heat until all fat is rendered. Turn heat up and sear steaks in bacon fat on both sides and then remove and set on a sheet pan. Put the steaks in oven at 300 for about 15-20 minutes. Add shallots to beacon in sauté pan, and lightly cook, until translucent, then add mushrooms and sauté for 1-2 minutes until soft. Add a little more flour and stir until all flour is absorbed. Add port and stir to get any bits off bottom of pan. Add gravy mix and stir. If mixture becomes too thick add a little water to thin. To finish sauce add green onions and tomatoes and salt and pepper to taste. When steaks have reached desired doneness, add them back to the sauce.

4 Elk sausages
1 yellow onion sliced into thin strips
1 apple peeled, cored and diced
3-4 Tbsp oil
3-4 Tbsp Stoneground mustard
Pinch of sugar
Salt and pepper to taste
½ c crumbled bleu cheese
4 sandwich rolls

Put sausages in oven at 325° degrees. Heat oil in sauté pan. Add onions and cook until very soft, stirring occasionally. Add apples and sugar and cook until browning occurs. Add mustard and finish with salt and pepper to taste. Remove sausages from oven. Put 1/4 of bleu cheese on one side of each roll, put in oven until cheese is melted. Remove rolls from oven, top with sausage and apple mixture. Serves 4.

1 can (8-count) crescent rolls
½ onion, chopped
1 pound elk sausage
2 cups shredded hash browns*
5 eggs, beaten
¼ cup milk
Salt and pepper to taste
1 cup shredded mozzarella cheese
1 cup cheddar cheese

Press rolls into a 9" pie pan, pressing to seal perforations. Brown sausage, remove from pan, and cool slightly. Meanwhile, brown onions in sausage drippings. Slice sausage and place evenly over rolls. Top with onions and hash browns. Mix eggs, milk, salt and pepper in bowl. Pour over potatoes. Top with cheeses. Bake in 350° oven for 35-40 minutes until bubbly and lightly browned. Yields 6-8 servings.
*Can use prepared refrigerated hash brown potatoes or shred leftover baked potatoes.

1 cup milk
cup creme fraiche
2 tablespoons lemon zest
1 cups flour
teaspoon salt
2 tablespoons sugar
6 tablespoons butter

FOR THE PEACHES:
2 tablespoons butter
3 cups peaches, peeled, cored and sliced thin
2 tablespoons brown sugar
1/2 lemon, juiced
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 pint vanilla ice cream
Mint sprigs, for garnish

For the pancakes: Preheat oven to 400 degrees. Place a 10-inch cast iron skillet in the oven.

In a large bowl, mix together milk and creme fraiche until smooth. Whisk in eggs and lemon zest and mix until smooth. Add the flour, salt and sugar and whisk until smooth. Remove the skillet from the oven and place on the stove over low heat. Add butter to the skillet and swirl around the bottom of the pan until completely melted. Add batter to the skillet, return to the oven and bake until pancake puffs up around the edges (about 20 minutes).

For the peaches: To a hot skillet, add butter and melt. Add peaches and saute for 3 minutes, until beginning to soften. Add brown sugar, lemon juice, cinnamon and nutmeg and cook another 2 minutes.

To finish: Remove pancake from the oven. Slide pancake onto a large plate. Top with peaches, a scoop of vanilla ice cream and mint.

Adapted from a recipe by Emeril Lagasse courtesy of Foodnetwork.com

4 Rainbow Trout or 8 boneless Trout Filets
½ cup fresh lime juice
3 tablespoons chopped cilantro
2 garlic cloves, minced
¾ teaspoon ground cumin
¼ cup olive oil, divided
1 onion, thinly sliced
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
8 (6-inch) flour tortillas Salsa Sour Cream Guacamole (optional)

Combine lime juice, cilantro, garlic, cumin and 2 tablespoons olive oil. Pour over trout. Cover and marinate, refrigerated, at least 30 minutes. Combine onion and peppers. Sauté in 2 teaspoons oil just until tender, about 5 minutes; reserve. Remove trout from marinade; cook on lightly oiled grill or sauté until just done, about 2 minutes per side. On hot griddle, heat tortillas on both sides. Remove skin from trout. Place half trout or one filet in each tortilla. Add sautéed vegetables. Serve with salsa, sour cream and guacamole if desired.

Serves 4 (2 fajitas per person). Preparation and cooking time - 30 minutes.

For each wrap:
1 tortilla wrapper
1 cup torn Romaine
3 Tablespoons Caesar Salad Dressing
2 ounces smoked Idaho Trout
1 tablespoon fresh grated parmesan cheese
3 spears pickled asparagus
Freshly ground pepper

Toss Romaine with Caesar Dressing. With fork, flake trout and add to salad mixture. Place salad/trout mixture in center of tortilla. Top with three spears of pickled asparagus. Sprinkle with parmesan cheese and pepper. Fold in both ends of tortilla and roll up. Serve immediately or wrap tightly in plastic wrap and refrigerate prior to serving.

Taste of Idaho
Best Trout Entrée
Submitted by Chef David Knickrehm, Bella Aquila, Eagle

Trout:
6 Clear Springs trout 8 ounce filets
Salt and pepper
½ cup olive oil
6 sprigs fresh Purple Sage Farms Rosemary
1 cup Ste. Chapelle Reisling
6 tbsp Dorothy’s Huckleberry Lemon Curd
3 ounces cold butter, cubed

Lentil Salad:
1 cup Idaho green lentils
1 tbsp olive oil
1 carrot, peeled and diced
1 celery stalk, washed and diced
1 medium onion, peeled and diced
1 tbsp minced garlic
1 cup 3 Horse Ranch Reserve Syrah
2 tomatoes, seeded and diced
1 tsp salt
½ tsp white pepper
1 tbsp honey

1. Rinse trout filets under cold water. Pat trout dry and season flesh side with salt and pepper. Place olive oil and rosemary in a small sauce pot and heat over low for heat for 20 minutes until fragrant.
2. Wash lentils three times in cold running water. Cook lentils in three cups water over medium high heat, about 40 minutes. Drain lentils and keep warm. Heat 1 tbsp oil in large skillet. Add diced carrots, celery and onions. Cook until vegetables begin to soften, about 10 minutes. Add garlic and stir quickly to prevent any browning. Deglaze pan with Syrah. Add tomatoes, salt, pepper, honey and lentils. Reduce heat to low and continue to cook 15 minutes stirring occasionally.
3. Heat the oven to 400° F. Brush pan with rosemary oil and pre heat pan in oven 5 minutes (oil should almost smoke). Place trout filets skin side down in hot oil Quickly baste the top (flesh side) of trout with oil and bake in oven 5-6 minutes. Remove trout from oven and immediately transfer to a warm plate.
4. Bring Reisling and Huckleberry lemon curd to a boil in a small sauce pot. When thickened to a syrup consistency, remove from heat and rapidly whisk in cold butter.
5. Divide warm lentil salad onto six plates and drape with trout over the top. Spoon huckleberry lemon sauce around the plate and serve.

Taste of Idaho
Best Beef Entrée
Submitted by: Chef David Knickrehm, Bella Aquila, Eagle

Brisket:
1 Double R Ranch Beef Brisket
2 quarts water
½ cup salt
1/3 cup molasses
¼ cup liquid smoke
½ cup soy sauce
½ cup grenadine
Juice of 2 limes

Potatoes au Gratin:
4 large Idaho Russet potatoes, washed and diced
½ pound Hardball Farms bacon
1 large yellow onion, diced
Salt and pepper to taste
6 ounces Rolling Stone Chevre (goat cheese)
1 cup heavy cream
¼ cup stone ground mustard
1 cup grated parmesan cheese, divided
½ cup bread crumbs

Red Eye Gravy:
¼ cup reserved bacon fat from potato recipe
¼ cup flour
2 cups reserved brisket cooking juices
¼ cup honey
1 cup Bitner Cellars Sangiovese
2 shots Dawson Taylor espresso

Brisket: Combine all ingredients and marinate for 48 hours. Drain marinade and slow roast brisket uncovered in a 225° F oven for 10 hours. Drain juices and skim fat from the top. Reserve de-fatted juices for sauce. Allow brisket to cool for 20 minutes at room temperature before slicing and serving.

Potatoes au Gratin: Boil diced potatoes in lightly salted water for 5 minutes. Drain potatoes and keep warm. Dice the bacon and cook over low heat for render the fat. Drain ¼ of the fat and reserve for sauce. Add onion to the bacon and increase heat to medium high. Season the mixture to taste. Add chevre, cream, and mustard and bring to a strong simmer. Remove from heat and stir in half of the Parmesan. Pour mixture into baking pan. Mix remaining parmesan with bread crumbs and bake for 20 minutes at 350° F. Allow to cool five minutes before cutting into eight portions to serve.

Red Eye Gravy: Heat the reserved bacon fat and flour to make a roux. Whisk in the remaining ingredients (reserved brisket liquid, honey, wine and espresso) slowly while stirring often. Allow to simmer 20 minutes before serving. Strain through a mesh sieve if any lumps are present.

Taste of Idaho
Chris “Mac” McDonald, C.C.C, Arid Club

3 Lbs. Pork Sirloin, cut ¾” thick

Onion Puree:
3 Medium Yellow Onions, Julienned
1 Garlic clove, sliced
½ Teaspoon Cayenne
1 ½ tablespoons brown sugar

Blueberry Compote:
1 pint Blueberries
½ cup sugar
½ small yellow onion, minced
¼ cup cider vinegar
1 Tablespoon chives, cut fine

Garbanzo Salad:
3 8 oz. Packages IQF Garden Green Garbanzos
1 small red bell pepper, small diced
3 green onions, sliced thin
1 Tablespoon Chopped Parsley
2 Tablespoons Dijon Mustard
¼ Cup red wine vinegar
¼ cup Olive or Salad Oil (divided)
1 Tablespoon Unsalted Butter

Roast Vegetables:
1 Zucchini, Cut in ½ length wise, then cut in ½” Wedges
1 Yellow Squash, Cut in ½ length wise, then cut in ½” Wedges
1 Medium Red Onion, cut in ½” Wedges
½ Pound Green Beans, Trimmed
Salt and Pepper
Oil For Cooking

1. Spicy onion puree: Sauté onions in a tablespoon of oil until they turn an even light brown color. This will take a several minutes and require regular stirring and the heat may need to be reduced to keep from burning. Once the color is achieved add the garlic, cayenne and brown sugar. Cook on low for five more minutes, then remove from heat and allow to cool in the pan to room temperature. Once at room temperature, scrape the onions into a food processor with a rubber spatula and puree to smooth. Add water if necessary to facilitate the puree. Season with of salt to taste and set aside.
2. Blueberry compote: Place the ½ cup of sugar in a sauce pan and cook over medium heat until it is a light caramel color. Add the minced onion and stir. Once the onions begin to cook and release their juice add the cider vinegar. Cook for 10 minutes, or until syrup consistency is reached. Stir in the blueberries and cook for 10 to 15 minutes more. Remove from heat and stir in chives and a touch of salt. Set aside.
3. Roast vegetables: Toss the zucchini, yellow squash, red onion, and green beans with oil, salt and pepper and spread on a baking sheet in an even layer. Roast in a hot (450° F) oven for 15-20 minutes or until the onions begin to brown. Set aside for plating.
4. Warm green garbanzo salad: Warm the green garbanzos over medium heat with the red wine vinegar, Dijon mustard and oil. Once warm add the unsalted butter and stir until melted. Remove from heat, season with salt and pepper and stir in the red bell pepper, green onions and parsley. Set aside until the pork is ready.
5. Pork: Preheat grill and season the pork with salt and pepper. Grill 3-4 minutes each side or until the pork has an internal temperature of 140° F. The time is dependent on how hot your home grill cooks, so watch them closely.
6. Finish and Service: To plate spoon the green garbanzo salad on to the plate at 10 O’ clock. Place an array of roast vegetables at 2 O’clock. Spread some of the onion puree onto the plate at 6 O’clock. Set the pork sirloin on the onion puree and top the pork with the savory blueberry compote.

Taste of Idaho
Best Vegetarian Entrée
Chris “Mac” McDonald, C.C.C, Arid Club

3-4 Zucchini (banana sized)
1 cup parmesan cheese, Grated
1 cup panko bread crumbs
1 Cup Flour
2 eggs, beaten
½ pound pearl barley
½ medium onion, diced
2 shallots, minced
2 garlic cloves, sliced
3 large tomatoes, peeled and diced
6 large basil leaves, chiffonade
½ pound Ballard Farms Danish Pearl Cheese cut in ¼” thick slices
½ pound assorted young greens
Oil for cooking

1. In a bowl combine grated parmesan and panko bread crumbs.
2. Slice the zucchini into ½ inch planks.
3. Roll zucchini slices in flour. Shake off excess flour and roll in beaten egg. Let excess egg drip off and press in parmesan and panko mix. Bread all the zucchini and set aside.
4. Cook barley like pasta in salted water until it is tender to bite. Strain and rinse with cool water. Set aside.
5. In a large sauté pan heat about ½” of oil over medium-high heat. Pan fry the zucchini to brown on both sides. Let the zucchini drain on a towel then place on a baking sheet.
6. In a large sauté pan sweat onion, shallot and garlic in 3 tablespoons of light olive oil. Once the onions are translucent add the basil and tomatoes. Cook over medium heat for a minute or two and add the barley. Stir everything together and season to taste with salt and pepper. Heat through.
7. Top each parmesan crusted zucchini with a slice of Danish pearl. Bake in a 350 degree oven until the cheese has melted.
8. For the greens heat a tablespoon of oil in a large sauté pan over high heat until it just begins to smoke. Remove the pan from the heat and toss in the greens to just barely wilt. Season lightly. The greens may need to be done in multiple batches.
9. To plate spread the barley mix into the middle of the plate. Set some wilted greens on top and the zucchini on top of the greens.

6 cups thinly sliced Idaho apples
1 tablespoon lemon juice
2 teaspoons ground cinnamon
½ teaspoon nutmeg
½ cup honey
¾ cup butter
¾ cup brown sugar
1 cup rolled oats
¾ cup flour

Wash and peel apples (about 6 large apples). Toss with lemon juice. Place apples in 9X13” baking pan. Drizzle honey over apple mixture. Combine brown sugar, cinnamon, nutmeg, rolled oats and flour. Blend in butter until fine crumbs are formed. Sprinkle topping over apples and honey. Bake in 375° oven for 45 minutes or until golden and bubbly. Serve warm with ice cream.

4 large good baking apples, such as Rome, Golden Delicious, or Jonagold apples
¼ cup brown sugar
2 teaspoons ground cinnamon
1 tsp. butter
1 teaspoon cinnamon
¾ cup boiling water

Preheat oven to 375°F. Wash apples, removing the core to ½ inch of the bottom of apples. Use a paring knife to cut out first the stem area, and then the core and spoon out the seeds. Make the holes about 3/4-inch to an inch wide. In a small bowl, combine the sugar and cinnamon. Place apples in an 8-inch-by-8-inch square baking pan and stuff each apple with the mixture, topping with a dot of butter. Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.

4 cups sliced fresh apricots
1 cup sugar
⅓ cup all-purpose flour
Pinch ground nutmeg
1 tablespoon lemon juice
1 batch of pastry dough for 9-inch double-crust
Milk
Additional sugar

In a bowl, toss apricots, sugar, flour and nutmeg. Sprinkle with lemon juice and mix well.

Line a 9-inch pie plate with bottom crust. Add filling. Roll out remaining pastry to make a lattice crust. Place over filling; seal and flute edges. Brush with milk and sprinkle with sugar.

Cover edges of pastry loosely with foil. Bake at 375 degrees for 45-55 minutes or until golden brown.

www.recipezaar.com

½ Cup water
1 ½ Cups granulated sugar, divided
2 Cups fresh bing cherries, stemmed, pitted, and halved
6 Ounces cream cheese, at room temperature
1 ½ Cups whole milk
1 Cup heavy cream (whipping)
1 Teaspoon vanilla

In a small saucepan, combine water, 3/4 cup sugar and cherries. Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves. Remove from heat; let the cherries steep 30 minutes. Drain the cherries, discarding the syrup. Transfer the cherries to a bowl, cover and refrigerate for at least 30 minutes or up to 8 hours. In a food processor, process cream cheese until smooth, about 30 seconds. Scrape down the sides of the bowl. Meanwhile, combine the milk, cream and remaining 3/4 cup sugar in a saucepan. Cook over medium heat, stirring occasionally to help dissolve the sugar, until bubbles form around the edges of the pan, about 5 minutes. Add about ½ cup of the hot-milk mixture to the cream cheese; process until smooth, about 30 seconds. Add the remaining milk mixture and process for another 30 seconds. Strain through a fine mesh sieve into a bowl. Add vanilla; stir to combine. Cover and refrigerate until chilled, at least 3 hours or up to 24 hours. Pour the cream mixture into an ice-cream maker and freeze according to the manufacturer's instructions. When nearly frozen and the consistency of thick whipped cream, add the cherries. Churn or stir just until mixed. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

2 ½ cups fresh Idaho blueberries
1 teaspoon vanilla extract
½ lemon, juiced
½ cup White Satin sugar (from Amalgamated Sugar in Nampa)
½ teaspoon all-purpose flour
1 tablespoon butter, melted (from Blue Ribbon Artisans Creamery in Meridian)

Topping:
1 3/4 cups all-purpose flour
4 teaspoons baking powder
6 tablespoons White Satin sugar
5 tablespoons butter
1 cup milk
2 teaspoons White Satin sugar
1 pinch ground cinnamon

Lightly grease an 8-inch square baking dish. Place the blueberries into the baking dish and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and ½ teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.

In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough (you may need to add a splash more milk). Cover, and let batter rest for 10 minutes.

Preheat oven to 375 degrees. Spoon batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar and sprinkle over the top.

Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out relatively clean. Let cool until just warm before serving. Store in the refrigerator for up to 2 days.

Adapted from blueberry-recipe.com

1-2 Alpicella sourdough baguettes, baked and sliced ½ an inch thick
1 tablespoon olive oil, divided
1 ½ cups pitted sweet cherries, coarsely chopped
1/4 cup chopped cilantro
1/4 cup diced yellow sweet pepper
2 tablespoons finely chopped onion
2 tablespoons lime juice
1 teaspoon grated lime peel
½ teaspoon chopped garlic
½ teaspoon salt
1/4 teaspoon black pepper
4 ounces Ballard Family Dairy Danish Pearl cheese, thinly sliced
1 tablespoon chopped fresh basil

Toast baguette slices in 350-degree oven for 5 minutes. Turn, brush with olive oil and bake on other side for 5 minutes.

Print Recipe

1 package chocolate graham crackers (about 18 squares)
¾ cup powdered sugar (divided)
¼ pound (1 stick) butter
1 cup whipping cream
4 ounces cream cheese
1 teaspoon vanilla
1 pound fresh sweet cherries

Crush graham crackers and add ½ cup of the powdered sugar. Melt butter, mix with graham cracker crumb mixture. Press into bottom of pie dish. Pit and cut in half enough of the cherries to cover the bottom of the pie shell. In mixer, whip cream. Add in cream cheese and ¼ cup remaining powdered sugar and vanilla. Blend well. Spread whipped cream mixture over cherries. Chill at least 2 hours, or freeze. When ready to serve, garnish with remaining cherries, or chocolate dipped cherries.

3 large Granny Smith or other tart Idaho apples
(peeled, cored, quartered and fine diced)
¼ cup huckleberries
2 tablespoons butter - separated
¼ - ½ teaspoon nutmeg
1 teaspoon cinnamon
¼ - 1/3 cup sugar – to taste (should remain somewhat tart)
6 6-inch cinnamon-flavored tortillas

Heat 1 tablespoon butter in skillet over medium heat. Sauté apples until they just begin to soften. Add spices, sugar and huckleberries. Continue to cook until sugar dissolves and berries are heated through (about 1 minute). Do not overcook fruit mixture – apples should be tender/crisp and berries just heated through. Lightly brush tortillas with remaining melted butter. Heat on grill or griddle pan. Place approximately 4 ounces of fruit mixture in center of tortilla. Roll tortilla and continue to brown on grill until slightly crisp on all sides. To serve, plate one tortilla crepe on a plate. Garnish with small amount of fruit mixture and top with whipped cream, ice cream, or softened, whipped cheesecake-flavored cream cheese.

Chef Jon Mortimer CEC

For the Topping
½ lbs. cold, unsalted butter cut into½ oz. flakes
2 ½ cups all purpose flour
1 ½ cups light brown sugar

Place flour and sugar in mixer and combine with a dough hook. Add the butter and run until coarse meal or just until the topping packs into a ball.

For Peach Filling
8 fresh Idaho peaches
Sugar to taste
1 Tbs. lemon juice
½ cinnamon stick
2 cloves
½ tsp. grated fresh nutmeg

Slice fresh peeled and cored peaches and toss with the lemon juice. Place the cinnamon and cloves in a spice mill and grind to a fine powder. Toss the spice blend and the nutmeg then add enough sugar to leave the peaches still a bit tart (sometimes the peaches are so sweet you won’t even need to add sugar!). To Top: Pack filling into a baseball size ball and crumble over top leaving several large pieces in the crumble. Bake at 375 for 16-18 minutes or until the topping is golden brown.

2 cups flour
½ cup sugar
3 teaspoons baking powder
1 large egg
1/3 cup oil
3/4 cup milk
1 teaspoon vanilla
1 cup fresh strawberries – rinsed and sliced

Topping 2 tablespoons white sugar
1/4 teaspoon cinnamon

In a large bowl mix dry ingredients. In a medium bowl, beat egg. Add to dry ingredients and mix. Add milk, oil and vanilla to dry mixture and blend. Stir in strawberries. Pour batter into 12 paper cup lined muffin tins. Sprinkle ½ teaspoon of topping on each muffin, if desired. Bake at 350°F for 20-30 minutes or until done.

Taste of Idaho
Best Dessert using Idaho Potatoes
Submitted by: Jason Jones, Bulls Head Pub, Meridian

Gnocchi:
2# Idaho potatoes
1 small pumpkin
2 eggs
6 cups high gluten flour
1 tsp nutmeg
1 tbsp cinnamon
¼ cup powdered sugar

Huckleberry Sauce:
2 cups fresh Idaho huckleberries
1 cup sugar
1 cup water

Apple Frizzles:
2 apples, core removed and julienne
Oil for frying
¼ cup sugar
1 tsp cinnamon

Gnocchi: Peel and dice potato. Boil potatoes until fork tender, strain and pat dry. Halve pumpkin, brush with oil and roast in oven for 45 minutes in a 300 degree oven. Once pumpkin is cooled spoon out flesh, and puree. In a bowl mash potatoes, then add one cup of pumpkin, cinnamon, sugar and nutmeg, mixing well. Add eggs and mix again. Reserve one cup of flour. Add remaining flour one cup at a time. Roll gnocchi dough out into half inch ropes, using reserved flour to keep dough from sticking together. Cut ropes into one inch segments. Cook gnocchi pieces in boiling water. Once gnocchi starts to float remove from water and cool quickly.
Huckleberry Sauce: In a small sauce pan dissolve sugar in water over low heat. Once sugar is dissolved add huckleberries and reduce to syrup.
Apple Frizzles: After apple is cored and julienned oven dry apples @ 250* for 10 to 15 minutes. In sauté pan heat oil and then add apples. Fry until golden brown and crisp. Remove and immediately toss in cinnamon and sugar mixture.
Finish and Service: Heat oil in a large sauté pan, sauté gnocchi until golden brown. Divide gnocchi into six portions and top with huckleberry sauce and apple frizzles.

2 Granny Smith or Golden Delicious apples
2 Jonathan, JonaGold, Red Delicious or Fuji apples
1 large carrot
½ cup dried cherries
1/2 cup huckleberry lemon curd
½ cup whipping cream (optional)

Wash, core and quarter apples – but do NOT peel. Slice apple into ¼ inch pieces. Shred carrots. In large bowl, toss together sliced apples, shredded carrots, and dried cherries. Gently mix in huckleberry lemon curd until ingredients are evenly coated.* Garnish with carrot curls if desired. Cover and chill until ready to serve.

*Optional: Whip ½ cup heavy whipping cream (do not add sugar or vanilla). Fold in huckleberry lemon curd. Gently toss fruit with whip cream mixture, garnish as desired.

Serves 4-6.

Idaho Ingredients:

Apples
Symms Fruit Ranch – Paul’s, Winco and some Albertsons
Williamson Fruit Ranch – at the farm stand in Sunnyslope
Robinson Fruit Ranch - at the farm stand in Sunnyslope
Local apples and pears also available at Karcher Market and Reggies Veggies

Carrots
Sunbeam Farms CSA - Linda Albers – 880-5970
Wissel Farms – Nampa – 467-1880
Reggie’s Veggies

Huckleberry Lemon Curd - Dorthy's
Boise Co-op, Smokey Davis, Taters

Whipping Cream
Whipping Cream – MeadowGold – Boise – widely available
CloverLeaf Creamery – M&W Markets, Boise Co-op

2 large tart cooking apples, such as Granny Smith
OR
3 large d’anjou or Bosc pears
½ cup chopped onion
¼ cup red wine vinegar
¼ cup brown sugar
1 Tablespoon grated orange peel
1 Tablespoon grated fresh ginger OR 1 teaspoon jarred fresh ginger
½ teaspoon allspice

Peel, core and chop apples or pears. In medium saucepan, combine fruit with all other ingredients. Bring to a boil; reduce heat and simmer, covered for 50 minutes. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool. Cover and refrigerate for up to 2 weeks.

Makes about 2 cups.

Idaho Ingredients:

Apples
Henggeler Packing – Sold under Fortress Brand – Paul’s and Winco
Symms Fruit Ranch – Paul’s, Winco and some Albertsons
Williamson Fruit Ranch – at the farm stand in Sunnyslope
Robinson Fruit Ranch - at the farm stand in Sunnyslope
Local apples and pears also available at Karcher Market and Reggies Veggies

Pears
Symms, Williamsons, Robinson Fruit Ranches

4 large baking apples, such as Rome, Jonathan, Golden Delicious, or Jonagold apples.
½ cup brown sugar
1 teaspoon cinnamon
1/4 cup chopped pecans (optional or use another nut)
1/4 cup currants or chopped raisins
1 Tbsp butter
3/4 cup boiling water

1. Preheat oven to 375°F. Wash apples. Remove cores to 1/2 inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide.

2. In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tbps).

3. Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.

Serve with vanilla ice cream on the side.

Wash and core apple. Pare a thin section of skin from top of apple. Fill center of apple with desired fillings. Cook one apple uncovered in microwave 2 to 2 ½ minutes on high or until almost tender. Let stand 5 minutes before serving. Cook 4 apples 5 to 5 ½ minutes on high.

Ingredients:

12 pound whole fresh turkey
2 tablespoons canola oil or olive oil
1 teaspoon salt, adjust to taste
freshly ground black pepper, adjust to taste
1 medium onion, peeled and quartered
1 celery stalk, cut in half
1/2 cup fresh parsley
2 cloves garlic

Preheat oven to 325° F.

Remove the giblets from the body cavity along with anything that has been tucked into the neck skin. Reserve the giblets or discard.

Rinse turkey under cold, running water, inside and out. Pat dry with a paper towel, inside and out. Sprinkle salt and pepper inside the body cavity of the turkey.

Coat the outside of the turkey with canola oil and lightly sprinkle salt and pepper to cover. Place onion, celery, garlic cloves, and fresh parsley inside the body cavity. Place the turkey in a roasting pan and put the pan in the preheated oven.

Bake for approximately 3 hours*. Prevent over-browning by covering the turkey with a tin foil tent. To allow for some browning, remove the tent during the last 45 minutes of baking. To ensure that the turkey is done, insert a meat thermometer into thickest part of the breast. Once the turkey has reached an internal temperature of 180° F, remove it from the oven and let it rest approximately 15 minutes before carving.

*The weight of the turkey will determine the length of time it needs to bake. Baking time is typically 20 minutes per pound for an un-stuffed turkey.

Turkey meat will be safely cooked when the internal temperature reaches 165 degrees F; however, the meat may still be slightly pink. Some people prefer cooking turkey to a higher temperature (whole turkey to 180°F in the innermost part of the thigh; turkey breasts to 170 degrees F in the thickest part) for meat that is better done

Idaho Ingredients:

Turkey
Turkey – HomeGrown Poultry – www.homegrownpoultry.net
Morning Owl Farms – www.morningwlfarm.com
Vogel Farms – www.vogelfarmscountrymarket.com
A+ Turkey Ranch – 208-721-8034

Ingredients:

1 pound cooked beef
2 sourdough baguettes
¼ garlic-flavored olive oil

Tomato Relish

1 pound tomatoes, seeded and diced
¼ cup extra virgin olive oil
½ cup oil-packed sun-dried tomatoes, coarsely chopped
½ cup chopped fresh basil, thinly sliced
½ cup sliced pitted ripe olives
½ teaspoon salt
¼ teaspoon black pepper

This recipe is a great use for leftover cooked beef. You can use left over roast beef or steak. Simply thinly slice the cooked beef and cut into small bite-sized pieces. Lightly brush bread slices with garlic oil and toast in 325° oven until lightly browned on both sides.

To make relish, dice tomatoes and chop sun-dried tomatoes and fresh basil. Combine all ingredients tossing gently to blend. Cover and refrigerate.

To assemble, plate bread slices. Top each bread slice with approximately ½ ounce sliced beef and 1 heaping teaspoon of tomato relish. Serve immediately.

Makes 32-40 appetizers.

Idaho Ingredients:

Beef – Double R Ranch – The Porterhouse in Eagle
Other sources: Winchester Beef – online at www.wichesterbeef.com
Eaton Natural Beef - www.eatonbeef.com
Vogel Farms - www.vogelfarmcountrymarket.com
Bread – Alpicella Sourdough Baguettes – Paul’s Markets, Walmart, Albertsons, Co-op, Winco
Tomatoes – H&H Farms – Eagle – Boise Co-op and Walmart (when in season)
Basil – Purple Sage Farms – Boise Co-op and Paul’s Markets

Ingredients:

Stuffing
Corn Bread
6 slices bread
6 slices bacon
1 cup chopped celery with leaves
1 onion, chopped
2 beaten eggs
2 tablespoons snipped parsley
1 teaspoon poultry seasoning
¼ teaspoon salt
1 cup chicken broth

Prepare corn bread using mix or recipe below. When cool, coarsely crumble enough bread to make 3 cups. Toast bread slices and cut into cubes. In skillet cook bacon till crisp. Crumble and set aside. In bacon drippings, cook celery, onion, parsley, poultry seasoning and salt. Add crumbled corn bread and toasted bread cubes. Toss till well mixed. Add enough of the chicken broth to moisten; toss gently to mix. Bake, covered in an ungreased 1 ½ quart casserole dish in a 350° oven for about 30 minutes OR stuff cavity of turkey OR stuff acorn squash.

Corn Bread:
1 cup flour
1 cup cornmeal
¼ cup sugar
4 teaspoons baking powder
¾ teaspoon salt
2 eggs, lightly beaten
1 cup milk
¼ cup cooking oil

Stir together flour, cornmeal, sugar, baking powder and salt. Add eggs, milk and oil. Beat just until smooth. Pour into a greased 9x9x2 inch baking pan. Bake at 425° for 20-25 minutes.

Acorn Squash

4 medium acorn squash (about 22 ounces each)

Cut squash in half widthwise. Remove and discard seeds and membranes. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. Place in a greased 15” x 10” x 1” baking pan. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out. Coat one side of a large piece of heavy-duty foil with cooking spray. Cover pan tightly with foil, coated side down. Bake at 350° degrees for 30 minutes. Remove squash from oven. Remove foil - being careful of steam. Fill squash halves with about ½ cup stuffing mixture. Re-cover filled squash and return to over. Cook for another 20 minutes or until squash is tender. Remove foil and bake another 5-10 minutes until stuffing begins to brown.

To cook acorn squash in the microwave: Wash squash - pierce and cook on high 2 minutes. Cut in half widthwise. Remove seeds and fibers. Place cut side down in baking dish. Cook 6 minutes on high. . Turn squash over. Fill with stuf

Idaho Ingredients:

Bread – Alpicella Sourdough or Harvest Classic – widely available at Albertsons, Walmart, Paul’s, and the Boise Co-op.
Bacon – Falls Brand Bacon – Widely available at Albertsons, Walmart, Paul’s
Squash – Rice Family Farms – Kuna
Wissel Farms – Nampa
Reggie’s Veggies – Boise

Ingredients:

Filling:
2 cups fresh cooked pumpkin
¾ cup sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
3 eggs
2/3 cup evaporated milk (1 5.3 ounce can)
½ cup milk Pastry for single-crust pie (recipe below)

To prepare pumpkin, wash, cut and remove seeds from one medium pie-pumpkin (about 5 pound pumpkin). Bake pumpkin in 350° oven for approximately 45 minutes. Cool then remove skin. Mash pumpkin, drain excess liquid that may form. Combine pumpkin puree with sugar, cinnamon, ginger, nutmeg and ½ teaspoon salt. Add eggs. With fork, lightly beat eggs into pumpkin mixture. Add evaporated milk and milk. Mix well. Pour pumpkin mixture into unbaked pastry crust. Cover edges of pie with foil. Bake at 375° for 25 minutes. Remove foil and continue baking 25 to 30 minutes more or until knife inserted in center comes out clean. Cool. Serve topped with whipped cream.

No-Fail Pie Crust: (for single crust pie)
1 ¼ cups flour
½ teaspoon salt
1/3 cup shortening
3-4 tablespoons cold water

In mixing bowl, stir together flour and salt. Cut in shortening till pieces are small, fine and uniform in size. Sprinkle water, tablespoon at a time into flour mixture. With fork, mix just until blended. Repeat until all water is blended and dough forms. Form dough into ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edge, forming circle about 12 inches round. Fold dough in half and lift into pie plate. Unfold being careful not to tear or stretch dough. Trim pastry about ½ inch wider than edge of pie plate. Fold pastry under and flute edges. Use extra dough trimmings to cut decorative shapes if desired.

Idaho Ingredients:

Pumpkin – Wissel Farms – 11085 Lake Lowell Rd, Nampa
Reggies Veggies
The Berry Ranch – pie pumpkins at some Walmart stores
Eggs – Duck eggs available through Morning Owl Farms – Boise Co-op
Chicken eggs – very scarce – sometimes available at Market Limone in Nampa

1 4-6 pound beef ribeye roast (boneless) - see list of local producers
2 tablespoons canola oil
1 teaspoon salt
2 pounds small Idaho Yukon gold or Red potatoes - look for the Idaho Potato logo
1 pound carrots
2 medium onions from Ontario Produce Co.
4 large cloves garlic, crushed
2 teaspoons Idaho Mountain Herb Blend by Starlight Herbs
1 teaspoon fresh ground pepper

Heat oven to 350°F. Combine garlic, herb blend and pepper. Reserve 2 teaspoons of garlic/herb blend. Rub remaining garlic/herb blend evenly over surface of roast. Place roast, fat side up on rack in shallow roasting pan. Insert meat thermometer. Roast, uncovered in 350°F oven for approximately 1 ½ to 2 hours or until meat thermometer reaches 140°F for medium rare or 150°F for medium.

Meanwhile, in small bowl add oil and salt to reserved garlic/herb blend. Cut potatoes into halves or quarters. Peel carrots and julienne and cut onions into wedges. Combine potatoes, carrots and onions in large bowl. Add herb mixture and toss to coat. Arrange vegetables in a shallow baking pan. Put into oven and roast for last 60 minutes or beef cooking time.

When roasted ribeye reaches desired doneness, remove from oven and allow to rest. (Temperature of roast will continue to rise 5-10° to reach desired doneness). Increase oven temperature to 450°F and continue cooking vegetables for 15 minutes or until tender and lightly browned, turning occasionally.

To serve, slice roast and serve with roasted vegetables.

Serves 6

Ingredients:

To make the soup mix:
Layer the following dry ingredients into a container:
½ cup pearl barley
½ cup brown lentils
½ cup split peas
½ small black beans

Place seasonings in a smaller bag to include in the soup mix:
2 teaspoons beef, chicken or tomato Bouillon
1 Tablespoon Garlic Powder
1 Tablespoon Italian seasoning
1 Tablespoon Crushed Red Pepper (optional)

Preparing the soup: 1 cup of chopped onion
1 cup of diced celery,
2 cups of sliced carrots
10 cups of water
1 14.5 ounce can of diced tomatoes
1 pound chorizo, sliced ¼ inch thick

In a large pan combine onion, celery, carrots, water, and dry lentil soup mix (including seasoning packet). Bring soup mixture to a boil, cover pan and reduce heat to low. Simmer soup for 30-45 minutes or until tender. Add diced tomatoes and chorizo. Heat thoroughly.

Serves 8.

Idaho Ingredients:

Barley, Lentils, Black Beans, and Split Peas are all grown in Idaho – but not packaged here. These ingredients were bought at Winco through bulk bins
Onions – Fort Boise Onions – Walmart and Winco
Carrots – Wissel Farms
Sunbeam Farms CSA
Chorizo – Gem Meat Packing – Albertsons, Paul’s Markets, Winco

Ingredients:

5-6 carrots, cut into strips or slices
2 Tablespoons butter
1 Tablespoon honey
¼ cup mint jelly or 2 teaspoons fresh mint, chopped

Peel and slice carrots. In medium saucepan, cover carrots with water and bring to boil. Reduce heat and cook carrots until tender-crisp – approximately 10-15 minutes depending on size of slices/strips. In microwave safe bowl, combine honey and butter. Heat just until butter melts. When carrots are done, drain water. Return carrots to saucepan, add honey mixture and chopped mint; toss to coat. Simmer until glazed, approximately 5 minutes. Garnish with fresh mint leaves.

Serves 6.

In a large pan combine onion, celery, carrots, water, and dry lentil soup mix (including seasoning packet). Bring soup mixture to a boil, cover pan and reduce heat to low. Simmer soup for 30-45 minutes or until tender. Add diced tomatoes and chorizo. Heat thoroughly.

Serves 8.

Idaho Ingredients:

Carrots – Sunbeam Farms CSA - Linda Albers – 880-5970
Wissel Farms – Nampa – 467-1880
Reggie’s Veggies
Mint – Purple Sage Farms – Boise Co-op, Pauls

Ingredients:

1 small (5 pound) pumpkin OR ½ of a medium banana squash
1 tablespoon canola oil
2 medium stalks celery (chopped)
1 medium onion (chopped)
1 teaspoon ground cumin
¼ teaspoon chili powder
Salt and Pepper
3 ½ cups chicken or turkey broth
½ cup water

Cut pumpkin or squash in quarters and remove seeds. Place pumpkin/squash cut side down on jelly roll pan that has been coated with cooking spray. Cover with aluminum foil and bake in 400° oven for about 45 minutes or until very tender when pierced with a knife. Cool. Remove skin and place pumpkin/squash in large bowl.

In large saucepan, heat oil over medium heat. Add celery and onion and cook approximately 10 minutes. Stir in cumin, chili, salt and pepper. Add broth, water and pumpkin/squash to sauce pan; heat to boiling. Reduce heat and simmer 10 minutes.

Pour half of soup mixture into a food processor and blend until pureed. Repeat with remaining soup mixture. Pour all soup into tureen and keep warm. Garnish with roasted pumpkin seeds or fresh chives if desired.

Serves 6.

Idaho Ingredients:

Pumpkin or Squash – Wissel Farms – 11085 Lake Lowell Rd, Nampa
Reggies Veggies
The Berry Ranch – pie pumpkins at some Walmart stores
Onions – Fort Boise Onions – Walmart and Winco

1 3-pound boneless pork loin roast – see list of local producers
3 tablespoons Herbed Pepper Blend from Starlight Herbs
1 teaspoon coarse salt (optional)
2 medium tart apples such as Granny Smith from Symm’s Fruit Ranch
1 medium red onion from Fort Boise Onions
2 teaspoons brown sugar
3/4 cup apple juice from Williamson or Robinson Fruit Ranch
1/3 cup maple syrup

In small bowl, combine herbed pepper blend and salt. Rub over surface of roast. Cover and refrigerate 2-3 hours, or overnight to allow flavors to penetrate. Remove roast from refrigerator, remove cover and insert meat thermometer. Bake in 325° oven, uncovered, for 45 minutes.

Meanwhile, peel and core apples and cut into thin slices. Slice onions. Toss apples and onions with brown sugar. Remove roast from oven and pour drippings into heavy skillet; set aside. Spoon apples and onions around roast in pan and drizzle with ¼ cup of apple juice. Return pork loin with onions and apples to oven and continue roasting until internal temperature reaches 155° F - about 30-45 minutes.

Add remaining ½ cup apple juice and syrup to reserved meat juices. Cook and stir over medium heat until liquid is reduced by about half and is slightly thick. When roast reaches correct temperature, remove from oven and allow to rest 5-10 minutes before slicing. To serve, slice roast, arrange on serving platter and surround with apples and onions. Drizzle some of the sauce over meat and pass remainder.

Serves 6

Ingredients:

6 medium fresh beets, washed and trimmed
2 Tablespoons sugar
2 teaspoons cornstarch
3 Tablespoons vinegar
1 Tablespoon butter
1/3 cup water

Preheat oven to 400° F. Place beets on large sheet of aluminum foil, fold edges together and seal tightly. Bake for approximately 1 hour or until the beets are tender; remove from oven and set aside to cool. Meanwhile, combine sugar, cornstarch and 1/8 teaspoon salt. Stir in water, vinegar and butter. Cook and stir on stovetop or in microwave until thick and bubbly. When beets are cool, remove skin and cut into chunks or slices. Add beets to sugar/cornstarch mixture and heat through – about 5 minutes. Serve warm.

Serves 6.

Idaho Ingredients:

Beets – Sunbeam Farms CSA - Linda Albers – 880-5970
Wissel Farms – Nampa – 467-1880
Reggie’s Veggies

Ingredients:

2 cups whole wheat flour
2 cup all purpose flour
1 package (scant tablespoon) of yeast
3 tablespoons granulated sugar
1 teaspoon salt
2 tablespoons oil
1 ¼ cups hot water (125-130° F)
Sesame seeds (optional)

Combine in bowl:
1 cup all purpose flour
1 package or tablespoon yeast
3 tablespoons sugar
1 ¼ cups hot water
Mix these ingredients until well blended, use wooden spoon or mixer. Let dough rest for 10 minutes.

Add to dough:
2 cups whole wheat flour
1 teaspoon salt
2 tablespoons oil

Mix added ingredients until well blended. Gradually add small amounts of flour to form dough that pulls away from the sides of the bowl. Dough should be moist but not liquid and sticky. Turn dough out onto floured surface and knead, working only small amounts of flour if needed, knead for 5 minutes or until the dough is smooth and elastic. It will feel moist and smooth but not sticky. Cover dough and let rest for 10 minutes. Shape dough into rolls, loaf or braid. Let bread rise for 30 minutes covered in a warm draft-free area. Bake in a preheated oven at 350° for 20-25 minutes, until golden brown. Remove from oven and cool on a cooling rack.

Serves 6.

Idaho Ingredients:

Although Idaho is a major wheat producer, and we do have a mill in eastern Idaho, they do not package flour for retails sales, only foodservice. For small amounts of local flour, contact: Morning Owl Farms – www.morningowlfarm.com. The Boise Co-op occasionally has local flour.