{"id":13850,"date":"2020-07-29T00:03:34","date_gmt":"2020-07-29T06:03:34","guid":{"rendered":"https:\/\/woodriverweekly.com\/?p=13850"},"modified":"2020-07-29T00:03:34","modified_gmt":"2020-07-29T06:03:34","slug":"the-idaho-menu-more-than-just-potatoes","status":"publish","type":"post","link":"https:\/\/woodriverweekly.com\/index.php\/2020\/07\/29\/the-idaho-menu-more-than-just-potatoes\/","title":{"rendered":"The Idaho Menu\u2014More Than Just Potatoes"},"content":{"rendered":"

By Eric Valentine<\/p>\n

\"\"
Gnocchi is pasta made from potatoes, but it\u2019s not always a menu item in Idaho.<\/figcaption><\/figure>\n

I\u2019m a foodie and a pretty darned good home cook. But I\u2019m not a chef, nor am I a connoisseur\u2014not even close. So when two of my more esteemed culinary expert friends both asked me, \u201cWhat\u2019s fry sauce?\u201d I realized Idaho may be able to contribute to world gastronomy more than we currently imagine.<\/p>\n

The state has been banking on potatoes for over a century. According to the Idaho Potato Museum, July 22, 1847, to be exact. Pioneers entered the Salt Lake Valley on July 22, 1847. On July 24, a five-acre potato patch was plowed and seed potatoes planted. Enter J.R. Simplot, who figured out how to not just grow them, but how to slice them, freeze them and distribute them, and boom, Idaho is known for a crop that can grow just fine just about anywhere the sun is full and the soil is cool.<\/p>\n

So, if I were to ever become an Idaho restaurateur (I will not), here\u2019s what my ode to the Idaho menu would include.<\/p>\n

MEALS<\/b><\/p>\n

Gnocchi pasta with morels\u2014Gnocchi is a pasta made with potato rather than flour. It can be found on menus in Idaho here and there, but it has always surprised me it\u2019s not everywhere. It pairs well with tomato marinara or basil pesto, but here in Idaho we could pair it with a morel mushroom sauce that would knock people\u2019s socks off.<\/p>\n

Game meat stew\u2014<\/b>I never had eaten elk meat until I moved to Idaho. And in the winter, nothing is better than a homemade rustic stew with root vegetables and tubers.<\/p>\n

Trout\u2014<\/b>Growing up on the coast, salmon and halibut and shellfish were my go-to seafoods. Now, after 16 years here, Idaho trout is by far my first choice when I\u2019m craving those omega-3s. Milder than salmon, more intense than cod, a good trout seems to be the perfect fish for light fare or hearty eats.<\/p>\n

Finger steaks\u2014<\/b>This is another treat my culinary friends never experienced until they visited me here. It\u2019s not necessarily a traditional meal, but it should be an appetizer at least on any menu declaring itself to be Idaho-inspired.<\/p>\n

DESSERTS<\/b><\/p>\n

Huckleberry cheesecake\u2014<\/b>The Idaho mountains are huckleberry heaven. The Idaho plains are dairy dreams. Put those two together and a robust cheesecake with huckleberry sauce and fresh berries makes the perfect Gem State dessert treasure.<\/p>\n

DRINKS<\/b><\/p>\n

The Hemingway\u2014<\/b>Papa\u2019s time in Cuba and Spain made him a fan of rum. There\u2019s a little-known drink out there called the Hemingway, a daiquiri blending spiced or white rum with fresh grapefruit juice and a splash of lime juice and maraschino liqueur. What better way to begin a meal or cap off a night?<\/p>\n","protected":false},"excerpt":{"rendered":"

By Eric Valentine I\u2019m a foodie and a pretty darned good home cook. But I\u2019m not a chef, nor am I a connoisseur\u2014not even close. So when two of my more esteemed culinary expert friends both asked me, \u201cWhat\u2019s fry sauce?\u201d I realized Idaho may be able to contribute to world gastronomy more than we […]<\/p>\n","protected":false},"author":1,"featured_media":13851,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","_pvb_checkbox_block_on_post":false,"footnotes":""},"categories":[2,15,36],"tags":[],"class_list":{"0":"post-13850","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-commentary","8":"category-lifestyle-commentary","9":"category-slider"},"_links":{"self":[{"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/posts\/13850","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/comments?post=13850"}],"version-history":[{"count":0,"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/posts\/13850\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/media\/13851"}],"wp:attachment":[{"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/media?parent=13850"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/categories?post=13850"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/tags?post=13850"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}