Valentine’s Food, Love & Happiness @Starky’s 2017

Valentine’s Sharing & Sampling Menu 2017 at Starky’s Authentic Join us for a creative evening of dining with “the one” or “the crew” you love!  No room for “Order Envy” tonight…all dishes are served on platters to be shared inspiring casual communal joviality!  Reserve your table for this unique 4 course food sharing experience or order from our Starky Everyday Menu…either way there will be food, love & fun!  Special Sharing Menu $40 per person with optional wine & beer flights for $12 ea .   Get it started Chef Board of artisan cheese & meats, boozy melon, breads & spreads   Small  Foods for Sharing Steak and Chimichurri flatbread Salmon Sliders with Spicy Remoulade Roasted Tri Color Carrot with Pine Nut & Raisin Mini  Crab Curry  & Mini Red Pepper Bisque   Mixed Grill for Two Skewered Shrimp, Bison Sausage, Sliced Tenderloin Steak, Chicken Skewer, Grilled Vegetable Roasted Potato Wedges with Herb Whole Mustard Horseradish Cream and Romesco Sauce for dipping   Sweets Trio Champagne Sorbet Dressed Up Strawberry Chocolate Stout Cupcake   A Vegetarian Option is Available! Reservations strongly recommended (406)556-1111 or info@starkysonline.com  ... read more

New Year’s Eve Menu 2016

Hello, New Year! Join us at Starky’s this year to celebrate all the hopes we have for a safe, healthy, and happy 2017!  Team Starky is throwing it back to an easier time by presenting our 2016 Classic New Year’s Eve Menu.  These retro dishes never go out of style, they just get better with locally sourced, awesome quality ingredients and a modern take on presentation.  Starky’s is about #foodforeveryone …bring your young family, your date, your friends, your vegetarians, your picky eaters, or just ALL your people to enjoy the promise of a brilliant New Year! Classic New Year’s Eve Menu Jumbo Shrimp Cocktail $10 for 5 jumbo shrimp and housemade cocktail sauce  Potted Wild Mushroom Pate $8 with jar of pate, crostini, pickled vegetable, parmesan  Pear, Pistachio, Chevre Salad $7 with cranberry vinaigrette  Steak Tenderloin with Scampi Shrimp & Crab $30 with Au Gratin Potato, Aspargaus, Smoked Paprika Butter  Halibut Persillade $28 Fresh Halibut with Mustard and Garlic Crumb, Lemon Browned Butter Sauce, Pearl Couscous, Spinach  Polenta Stack $17 Vegetarian and Gluten Free Polenta layered with Roasted Tomato, Mushroom , Parmesan, and Marinara Dark Chocolate Pots De Crème $8 jar of chocolate heaven, whipped cream, shortbread cookie  Reservations are strongly recommended! (406)556-1111 to reserve your family, date, or friend’s... read more

Holiday Beer Tasting & Social @Starky’s

Join us Thursday, December 14, 2016 for a fun night of Craft Beer, Artisan Snacks and Craft Beer Knowledge! Holiday Beer Social @Starky’s Arrive with friends or your date at 6pm, Thursday Dec 14 6 Craft Beers of “Best in Category” sampling 6 courses of Artisan Snacks & Foods served “community style” by Chef Sam Knowledge dropped by the lively Beer Crew at Cardinal Distributing $25 per person; reservations only (406)556-1111 to reserve you spot... read more

Starky’s Lazy Sunday Apple Butter Recipe

There is nothing quite like picking apples from your own apple tree.  We giggle as we hang on a rickety ladder surrounded by delightfully perfect red orbs    Rational thought tells you not to extend beyond your reach, but that one unattainable apple beckons from a high branch …pick me now!  Luckily, no injuries occur and baskets of apples are transported to the test kitchen as we prepare to test a few recipes that have waited for harvest.  Today’s project:  create massive amounts of deep caramel colored apple butter!  The day was cloudy with chilly weather  moving in so why not settle into the cozy kitchen and spend a little time cooking for colder days ahead.  This method could not be more simple.  There is a small amount of attention towards the end of cooking time, but other than that, you simply load the crockpot and turn it on.  You will swoon for hours as your home fills with the aroma of cinnamon, ginger and apples as they cook gently down.   Dreams of apple butter on toast, apple butter bbq sauce on wings, and pork loin with apple butter & cabbage become a reality.  Here’s your recipe from the Starky Test Kitchen this week! Crockpot Spiced Apple Butter Ingredients: 3-4 lbs of baking apples, or as many will fit in your crock pot, such as Gala, MacIntosh,  Rome or Jonagold 1 cup filtered water 1 tablespoon cinnamon 1 tablespoon ground ginger 1/2 teaspoon clove 1/2 teaspoon nutmeg pinch of sea salt honey if desired to taste Wash all of your apples.  Using an apple corer/slicer if you have one,  cut... read more

Valentine’s Day Specials Menu at Starky’s!

  Valentine’s Day is on Sunday, February 14, 2016 Make a reservation for your sweetheart, your family, or your fun lovin’ friends now at (406)556-1111 ♥VALENTINE’S NIGHT SPECIALS♥ Arugula, Roasted Red Grape, Pistachio & Manchego Salad with Champagne Vinaigrette Small Plate Seared Scallop with Mango Vinaigrette  Spicy Handcut Pasta with Mussels, Chorizo, Wine Sauce Eggplant Caponata, Herb Polenta (vegan & vegetarian) Baseball Cut Sirloin Steaks, Shrimp,  Mashed Golds, Chimichurri Butter Burnt Caramel Custards, Almond Shortbread Flourless Chocolate Cream Cake Starky’s Daily Menu will also be available for breakfast, lunch, and dinner on Valentine’s Day! Starky’s is an allergy and special diet friendly restaurant with plenty of delicious choices for gluten free, dairy free, vegetarian, and vegan guests.  Families and large parties are welcome! SHARE THE LOVE WITH EVERYONE THIS VALENTINE’S DAY AT STARKY’S AUTHENTIC! 24 N. Tracy, Downtown Bozeman, Montana (406) 556-1111 for... read more

Challah Bread Stuffing for your Thanksgiving Feast!

From our Family Recipe Book to yours:  Our Famous Starky Challah Bread Stuffing for Thanksgiving! Thanksgiving is kind of a huge deal in our house.  We’ve been hosting Thanksgiving dinner for so many years and although new dishes might make an occasional appearance, the tried and true family recipes prevail.  Making challah from scratch has been a family activity since I can remember and nothing smells better coming out of the oven.  It never lasts long and gets demolished the same day…sometimes without any butter or jam.  Grandpa Saul always proclaimed about the challah in his booming, craggy voice;  “it eats like cake!”  For the Thanksgiving feast, there is no better bread to use for stuffing than challah.  It’s eggy, slightly sweet, and has a dense texture that holds up to gravy. Since we have to be genius about oven space on Thanksgiving Day, we went way outside the box and tried cooking the stuffing in a crock pot last year.  Skeptical, we held our breath and watched as the stuffing puffed up, browned up nicely on the edges and was held on warm while everything else baked in the oven.  It got a little baste of turkey drippings at the end and then was tasted-oh my!  The stuffing was tender & moist and served right out of the crock pot vessel which kept it nice and warm for the second wave.  We share this method with you as it sure did save time, pans and space when you are in high gear to get this dinner on your Thanksgiving table! Our challah recipe is not listed here; they... read more

Orange Garlic Shrimp Recipe from the Starky’s Test Kitchen

This week’s inspiration came from an unlikely place…the bottom drawer of our home refrigerator. You know those adorable little clementine oranges that you purchase in big quantities in the netted bag? We love to buy those, eat about 3 and then forget about them. Weeks later there they sit, too cute to throw out, too mushy to eat, just taking up space. So the question is:   “What can you do with over-the-hill mini oranges?” The answer came when we were discussing making dried porcini mushroom “dust” to coat lamb chops. What if we dried the clementine peels in the oven, pulverized the peels and used them as a dry rub? As fate would have it, we came across a Bon Appetite article about dehydrated fruit peel and vegetable “powders”…we knew we had to try it with those aged little clementines. Maybe something amazing would happen.   Bingo! We peeled (easily) all the old clementines, juiced all the oranges (for smoothies), and spread the misshapen peels on a parchment paper lined baking sheet with sides. The peels took about 3 hours to dry completely in a 200 degree convection oven. They must be very dry and brittle as any remaining moisture would prevent them from being ground into a powder. This will vary depending on your oven and the thickness of the peels. They should “crack” when you break one in half.   The aroma in your house will be insane. The equipment you need to finish the job is a cheapy coffee grinder. We had an old one from years ago, but you can pick one up in... read more

Cinnamon Scones from the Test Kitchen

This week the Starky’s Test Kitchen is bringing you a little sweet breakfast treat to surprise your Valentine! We make scones often at Starky’s and they are buttery, light, and super flavorful. Usually we follow the same simple recipe and just play around with additions of chocolate, cheese, nuts, or fruits. It’s great way to kick off the day with a steamin’ hot cup of Joe. The Test Kitchen usually would not even think of offering a “healthier” treat considering the decadence of Valentine’s day. But, recently we have been watching our health a little more closely. We still want deliciousness, texture, and overall satisfaction with our baked goods, but here and there we can add some more healthful elements/additions/substitutions to make what we eat just a little better for us. This is not your traditional scone…it has some ingredients that the purists will not like. The texture is crunchy on the outside with a  soft crumb that is almost muffin-like inside. It hit all our buttons for a perfect breakfast treat. We’d like to share with you our healthier version of a simple scone recipe! <h1>Cinnamon Cottage Cheese Scones</h1> 1 cup 4% cottage cheese 1 egg 1 teaspoon vanilla 1 cup white flour ½ cup whole wheat flour ½ cup oats 1 tablespoon baking powder ½ teaspoon salt 2 tablespoons sugar (we use the organic here) 5 Tablespoons butter-cut into small pieces and kept very cold ½ cup cinnamon baking chips (we used Hershey) Schmoo: This is the glaze that we brush on top of our scones and muffins…it is optional, but gives baked goods a shiny, crackly... read more

An Old Family Recipe from our Holiday Playbook to Yours!

Happy Holidays from our Starky Family to yours! We’re sharing a great old family recipe with you today that Mom always makes the day after our big Holiday Feast.  The recipe is pretty old and has southern roots from our dear neighbor Theresa Hadley.  It differs from a “stew” as the vegetables and beef are chopped into smaller pieces which gives the soup a hearty and silky texture.  We’ve revamped the flavors and cooking methods in the test kitchen this week and have taken out the gluten, heavy fats, and dairy so all of your guests will be able to enjoy this lovely, hearty soup.  Advanced preparation makes it easy to create and stow in the freezer if you are the organized type.  Paired with a chewy loaf of bread or a salad of winter greens, pears and walnuts, we know you will enjoy this recipe as we have for years! MOM’S STEAK SOUP serves 8 2 pounds mushrooms, chopped 1 cup carrots, chopped 1 cup celery, chopped 1 cup parsnip, chopped 1 cup onion, chopped 1 medium leek, washed and chopped 3 cloves garlic, smashed and minced Prep and chop all of your vegetables and aromatics and have them standing by.   2 pounds of round steak, cut into bite size chunks 2 tablespoons corn starch Salt and pepper to taste 2 Tablespoons olive oil Toss the steak cubes with salt, pepper and cornstarch.  Heat a soup pot over medium high heat and add the olive oil.  When the oil is hot, add the steak cubes.  Do not stir or disturb them for a few minutes, you want each... read more

Boozy Cranberry Conserve Recipe

We’re sharing a great recipe with you this week that is not from the Starky Test Kitchen; it’s an old family recipe that has been made for many years in our own kitchen at home.  I suppose most Americans consume cranberry sauce about once a year as an obligatory part of the Thanksgiving dinner. This cranberry conserve recipe takes the average cran sauce to new & delicious places and can be served in a variety of different ways at any time of year.  It’s also so ridiculously easy.  Our family cannot get enough of this marvelous, tart, sweet, boozy condiment. Now we’re sharing it with you…your guests will devour it! BOOZY CRANBERRY CONSERVE RECIPE 1 package fresh cranberries (or frozen, we always have a bag or two in the freezer) 1 cup sugar Juice and zest of 1 medium sized orange 1/2 cup golden raisins (don’t skip these, it’s worth the trip to the market to get the golden raisins instead of regular brown raisins) 1 ripe pear, peeled, seeded and chopped 1 big apple, peeled, seeded and chopped (Gala is nice for this as it maintains its shape) 1/4 cup Orange Liquor (we used Patron Orange) Pour the cranberries and fresh orange juice into a 4 quart sauce pan. Pour the sugar over the top and give it a good stir. Turn the burner to medium low and cook, stirring occasionally as it starts to bubble. When the berries start to release their juices, add the golden raisins, apples and pears. Turn heat to low and let the sauce bubble gently for about 10 minutes. With a potato... read more