We wanted to test the blackened seasoning that Paul sent us, so I prepared a blind taste test: Paul’s seasoning on one piece of salmon, and the blackened salmon concoction I usually use on the other! This recipe originally came from a magazine, and I’ve used it for many years. Both were actually great, maybe … Continue reading
Author Archives: castironidaho
From our Fans (and $20 Greenhouse, part III)
We love fan mail! We recently received a box of love from our fan Paul VanSavage in New York. Paul is a food writer and cook, and has come up with his own line of sauces and spice mixes. He sent us some samples, including 2 jars of barbecue sauce (“sweet and mild,” “hot and … Continue reading
Cloverleaf Creamery
I can’t say as I would recommend a trip to Buhl, Idaho. So much first class farmland wasted on feed corn makes a vegetable farmer shake his head in disgust. All this to feed cows confined to shit filled pens waiting for slaughter or heifers (udders in the shit) needing to be milked. No wonder … Continue reading
Road Food
We love road trips. Mountains, desert, hot springs, or canyon, we love exploring the great state of Idaho. Experience has taught us, though, that a good meal can be hard to come by in some of Idaho’s more rural areas. After searching for quality restaurant meals in locations such as Cascade, Mountain Home, and Idaho … Continue reading
B. Glad
Walking through grandma’s apartment makes me think of Old Papa’s house. Grandma took care of her father as he slowly faded away at 92. By the time I was born my grandma lived at Old Papa’s house on the side of Mt. Olympus at the mouth of Mill Creek in Salt Lake City. My great-grandfather, … Continue reading
Pierogies
It seems like in the melting pot that is America, the one ethnic tradition that outlasts all the other aspects of language and culture is food. Pierogies are a delicious potato and cheese filled pastry, and are one of those kinds of ethnic foods, passed on to me by my mother’s Polish family. My mom’s … Continue reading
Marinated Sun Chokes (Raw)
Use mandolin (or cheese slicer on grater), make thin slivers of Jerusalem artichoke. Julianne red onion as thin as possible. Chop fresh parsley. Submerge chokes and onion in vinaigrette. Let sit at least 1 hour. Add chopped parsley just before serving. If you have chokes now is the end of the season, dig them up … Continue reading
Chiles Rellenos (Stuffed Peppers)
Literally a 15-minute winter dish if you’ve already frozen some peppers and canned some salsa. A Cast Iron standard, great appetizer or side dish. Healthier and better than the deep-fried version. Anaheim peppers are always particularly prolific for us. I prepared these for the freezer by cutting them in half, removing the stems and seeds, … Continue reading
Locals Only!
Despite the March snow I can smell spring and taste peas. The daffodils, tulips, garlic and other bulbs are pushing through the surface reaching for the sky. I wish I could till my field, but it’s too wet. Instead, I focus on inside tasks like seeding, organizing piles, building stuff in the shop, marketing, networking … Continue reading
Venison Chili
Ingredients: 4 cups good stock. 2 cups barley 1 cup dry beans 2 lbs venison sausage 2 cups chopped carrots 2 cups chopped leek 1 cup chopped fresh parsley The night before soak beans in water. Toast barley in cast iron. Add 2 cups stock and toasted barley in sauce pan. Cover and bring to … Continue reading
Cast Iron 