Homemade Ketchup

I like to cook, which I would assume you know from the fact that I take the time to blog about it.  I enjoy grilling, roasting, baking.  But I've never gotten around to what I consider to be one of the most impressive aspects of cooking:  making ingredients from scratch.

I mean, sure, I've made a vinaigrette when I didn't want to use the last clump of store bought dressing.  And I've made sauces as part of a larger recipe.  But I've never made homemade noodles, never made cheese or given life to dry mustard with my favorite beer.  Heck, I've never made beer.  Other than creating some salsas for a Cinco De Mayo party (whose lack of presence on this blog I may need to rectify,) I've left the artisan aspects of cooking to others.  That may have to change.

Despite my history of laziness (which some of you may have noticed during the month or so I didn't post here.....this time or the other time during the winter,) I have dipped my toes into the world of gardening the last two summers.  The first time around it was just tomatoes, and I didn't get many before my lassez-faire attitude towards watering killed my dreams of bounty.  This year, I fared a bit better, and while I killed my peas after only one harvest (and my jalapenos grew and grew without ever getting spicy,) I have been collecting zucchini and tomatoes all summer.  Enough tomatoes that when I went out and collected the most recent batch I looked at them and knew--they were ketchup.

The Sunrise Cafe (Review)

While my "real" job is as steady as can be, Wife often finds herself in flux.  Not that she is ever worried about being laid off, thankfully; her employment is more solid than that.  But working in child care, her hours can vary pretty wildly, especially during the summer.  Kids vanish for summer vacations, then come back with siblings who are normally in elementary school.  Some checks are small, and others....well, let's just say others prompt us to go out for breakfast on a Saturday morning.

It was that way last Saturday, when we came out from under a little financial dark cloud and decided to celebrate by getting something to eat.  We knew we'd have a great breakfast at the Egg Factory, but I'd already written about it.  That meant leaving the neighborhood, hitting a chain, or going to either Merrit's or The Sunrise Cafe.  The former is well known in town for being the "Home of the Scone" (despite the fact that what they serve, while amazing, is actually a sweetened fry-bread, not the hard English tea-time snack,) but the latter, in my opinion, has often gone unrecognized for having the best biscuits around.  Wife didn't care, so I voted biscuit, and we drove over to the Sunrise Cafe (7135 West State Street, Boise, ID 83714
208-853-7400.)

Quick Bite: The Lunch Special at Papa Joe's

Truth is, as much as I've loved working on Catfish's Dishes, I haven't had much time lately.  Big changes have been transpiring at the job I'm actually paid to do, and sneaking in some editing during shift hasn't been an option.  However, I knew I needed to get out my camera as soon as I decided to eat lunch at Papa Joe's.

One of the transitions at work has been that for the last three weeks, I've been coming to work in the daytime, after eight years of working the graveyard shift.  So while my goal is to always brown-bag it, on the days that I need to eat out my options have exploded a hundred fold.  I'm no longer stuck between Burger King, Los Betos, and the WinCo deli.  There are tons of options, even within walking distance.  So last Friday when I forgot my lunch in my haste to organize my Dungeons and Dragons maps for the weekend, I decided to give one of those options a try.

Other People's Recipes: West African Peanut Soup

    I thought it was going to be a long time before something replaced the roasted tomato soup I've been making as my soup obsession. I was wrong. But I can't claim the credit for my new fixation.
     We're cookbook readers in my house. Myself most of all, but Wife will pour through different tomes of recipes over breakfast, and the kids like to go through and imagine what it will be like when they are old enough to make molten chocolate cakes and bacon wrapped meats without anyone hovering over them providing moderation. My favorite is "The Joy of Cooking." It's dependable, instructive, and thorough. Though (at least according to the Meryl Streep film "Julie and Julia,") the recipes in the original "Joy" were hardly tested compared to the cookbooks of real chefs, I have found it invaluable as a starting point for nearly everything, and as somebody who really likes tinkering with the recipes I make, a starting point is all I need. Boy and Girl are both drawn to the holiday cookbook Mother-in-Law got us for Christmas, with vibrant pictures that really sell the food. But it is Wife who started the latest obsession--Cooking Light. She bought one of their magazines simply because we were trying to eat healthier, but I have come to appreciate the publication on its own merits. So many "healthy" recipes cut out any sense of flavor, but Cooking Light recipes have never disappointed me. I enjoy their recipes enough that when I saw a giant anthology collection at the public library, I knew I had to check it out.

Tilapia Pouches with Squash and Tomato

I'm pretty terrible at cooking fish.  Every time I cook it on the stove, it breaks apart.  Things are doubly bad on the grill.  It's a delicate meat, and I am not a delicate cook.  For a long time, my solution to this problem was the easiest one;  I didn't cook fish.  Of course, I could have just banged away at it, and I'm sure I would have gotten a handle on it soon enough, but while Wife is tolerant of the average screw-up in the kitchen, she isn't enough of a fish fan to try faulty flounder.  Not wanting to ruin everyone's dinner, I stayed away from fish each time I went to the store, at least since my attempt at crispy battered cod the summer before last turned into a paste that smelled like cat's breath.  I like a good piece of fish, but not enough to face down a horde of angry diners when I'm not on point. 

At least not until I heard about pouch cooking.  I was familiar with it from camping, of course, but somehow I'd never made the logical leap to the oven.

If you're not aware, you can cook any number of meats and/or vegetables together in sealed foil pouches; providing you've found the right balance of ingredients, they will come out of the oven as little bundles of perfectly cooked individual dinner portions, steamy and aromatic.