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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

Apple Cider Vinaigrette Recipe

Art’s Apple Cider Vinaigrette You should know that Art won the “Vinaigrette-off” contest in the test kitchen. His version was perfectly thick, tart, sweet, tangy and made everyone who dipped in a spoon say “yummmmmm”! 1 small apple, peeled, seeded and coarsely chopped 1 teaspoon shallot, chopped 1 tablespoon whole grain mustard 2 tablespoons honey Dash cayenne pepper 1/3 cup apple cider vinegar (we like “Braggs”) 1/3 cup olive oil 2/3 cup vegetable oil Salt and pepper to taste (just a sprinkle does it) Pull out your food processor and toss in the chopped apple, shallot, mustard, honey and cayenne. (Now, if you can handle it, we truly like this dressing with a kick so don’t be too shy on the cayenne; a generous pinch should do it) Give the machine several pulses to chop everything finely. Add the cider vinegar and let the machine run until the mixture is pretty smooth. Here’s the real trick of making any good vinaigrette: you must add the oil to the dressing in a slow, steady stream while the processor is running so the dressing is emulsified and holds together. With the machine on, add both the oils slowly through the feeder until the dressing is glossy and smooth. Dip in a spoon and give it a taste. Depending on the freshness and tartness of the apple, you may need a dash more honey for sweetness, or a dash more vinegar for tartness. Add a bit of salt and pepper and taste again. It should knock your socks off at this point. The test kitchen has put together a list of uses... read more

Eggplant Caponata Recipe from the Test Kitchen

The Starky Test Kitchen is looking to “lighten up” our cooking this week.  This does not mean, however, abandoning all sense of taste.  Just the opposite is true; if you are looking to add more healthful content to your food, HUGE flavor ingredients are the answer.  We settled on Eggplant Caponata, a versatile condiment that has been in our cooking arsenal for years.  Caponata is our go-to recipe for an appetizer with pita, unforgettable when tossed with pasta & parm and works as a side dish under grilled fish or herb chicken  The Italian inspired ingredients mingle together in the most playful way;  It’s tough to stop snacking on this spicy stuff once you get going….oh, and everyone will want your recipe! Here’s What the Sunday Chef is cooking this week: Eggplant Caponata Recipe 1 Tablespoon Olive Oil 1 whole medium sized eggplant…very firm with shiny purple skin 1 small onion, chopped finely 1 celery rib, chopped finely 1 zucchini , chopped finely 1 red bell pepper, chopped finely 2 garlic cloves, smashed and chopped finely ½ cup red wine (we use anything that’s a few days past drinkable) 1 cup tomato puree or finely chopped tomatoes (we used roasted cherry tomatoes) ½ cup green olives, chopped rough ½ cup Kalamata olives, chopped rough 2 Tablespoons capers 1 Tablespoon balsamic vinegar 2 Tablespoons fresh parsley, finely chopped 1/3 cup pine nuts, lightly toasted Optional but delicious:  2 Tablespoons fresh basil, finely chopped and a sprinkle of parmesan cheese for garnish over the top “Mise en Place”:  (meez-en-plahs).  French culinary term that means “get all your ingredients prepped before you... read more

Spicy Roasted Red Pepper Harissa Recipe

Starky’s has added some great dishes to the evening menu!  Some you know & love, like the SoCal Tacos & Starky’s Gyros.  New to the evening line up are our House Made Veggie Burgers (wow!), Local Montana Carne Asada Steak, BBQ Chicken over Green Chili Cheese Grits, Stuffed Pork Loin over Kale & Fennel with Apple Berry Chutney & the new Asian Spinach Salad with Wasabi Almonds & Oranges.  The evening menu has what you love from the lunch menu along with simple hearty entrees and truly great steak & seafood.  Come see what’s great @Starky’s, the friendliest neighborhood grill in town! Recipes from Starky’s Test Kitchen “The Sunday Chef” This week:  Roasted Red Pepper Harissa   When it looks like this outside…you need spicy food!  This week the Sunday Chef is sharing an incredible little recipe that gave us our “spicy fix” on a bone-chilling winter day.  Harissa is a North African hot chili condiment that brightens anything that it touches.   Here we’re pairing it with marinated flank steak (carne asada), roasted potatoes, and creamed spinach for dinner.  After whipping up a batch of harissa in the morning, we drizzled it on our scrambled eggs, mixed some into plain hummus for an afternoon snack (wow!) and then ultimately, gobbled it up for dinner.  This harissa recipe was a snap to whip up once all the ingredients were prepped and has a few weeks staying power in the frig.  We can’t say enough about this saucy little condiment…it must be love!   Roasted Red Pepper Harissa Recipe 2 red bell peppers-skins burnt, peeled and seeded 2 garlic cloves, smashed... read more

Spicy Beef Stew Recipe for Cold Weather!

Waking up was brutal this Sunday morning.  We knew it was frigidly cold outside; the dog didn’t even want to go out.  The skies were heavy and dark and the mountains were nowhere in sight.    Skiing was out of the question as the temp is somewhere near 5 degrees and the wind was whipping.  Really good coffee was helpful as we settled into a cozy morning indoors.  Pondering our choices for the day, it was clear that a wood burning fire, a good read, & something that smelled amazing in the oven would be crucial. There was clearly no other choice than to spend the morning in the kitchen making a big, spicy, hearty beef stew.   We had a heated discussion about what kind of stew to produce.  Glen was petitioning for a straight up, rich Yankee style stew but was overruled as I needed something spicier.  Since going to the store was out of the question (luckily I had bought stew meat the day before), so a quick search of the frig produced some root vegetables, a poblano pepper, and a jalapeno.  A peek in the freezer was smart as we had some roasted tomatoes leftover from an earlier pasta creation.  Short on red wine, we opted for Corona as our braising liquid along with some chicken stock.  Sounds like a weird list of ingredients, but it came together wonderfully.  The house smelled incredible as it simmered away all afternoon and once topped with a spicy cornmeal dumpling, this stew hit the spot.  A snappy name for this hybrid beef stew alluded us, so we’ll just call it... read more

December Recipes from the Test Kitchen 2013

The 2013 Christmas Stroll is Downtown Bozeman this Saturday Evening! Warm up inside Starky’s and enjoy the Symphony Orchestra Choir performing Holiday Carols from 4:30-7:30. 10% of All proceeds during the Stroll benefit the Bozeman Symphony Orchestra! Stop in!

December 2013 Recipes from the Starky Test Kitchen “The Sunday Chef” food blog

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NOVEMBER RECIPES: Cranberry Brown Butter Pecan Biscotti

 Welcome to the new leader of our culinary team, Chef Brendan Murphy.  The Chef has transformed the dinner menu at Starky’s with creative and flavorful dishes that will knock you out!  Chef Brendan makes fresh pasta and pizza dough daily and creates a Chef’s Special featuring local products in the area. each day.  Each dish is paired with a wine from our easy to navigate wine list.  Desserts are show stoppers with our own rich custom roast from Rockford Coffee.  Drop in and meet the Chef, taste something wonderful, and have a great evening of dining @ Starky’s Downtown Bozeman! NOVEMBER 2013 “The Sunday Chef’s Test Kitchen” Food Report November is cranberry season and these tart little gems are all over our menu at Starky’s.  We are crazy for cranberries in the Starky test kitchen where food testing happens on Sundays; a leisurely day to explore new flavors & ideas without the hubbub of a noisy commercial kitchen.  Sunday food should be slower & more delicious with details that a weeknight quick fix just doesn’t accomplish.  Here’s what the Sunday Chef is sharing with you this week: Cranberry & Brown Butter Pecan Biscotti Starky’s Sunday Chef Recipe: 2 cups flour ¾ cup sugar 1 teaspoon baking powder ½ teaspoon sea salt 3 eggs 2 Tablespoons Orange Liquor 1 Tablespoon Vanilla Zest of one medium size orange 8 ounces dried cranberries (about 1 cup) 8 ounces Pecans (Walnuts or Pistachio) 1 teaspoon unsalted butter Raw or Coarse Sugar for sprinkling   First Things First:  Get all of these ingredients out on your counter and measure them out.  Preheat your oven... read more

Exemplary Community Partner Award from “Thrive”

Starky’s Restaurant in Downtown Bozeman is so pleased to accept the award of “Exemplary Community Partner’ from one of Bozeman’s most wonderful Local non-profit organizations “Thrive”.    Thrive has wonderful support & programs which enhance the lives of Gallatin Valley Families.  We’ve been working with”Thrive” for years in support of their efforts.  As we continue live, grow & work in Bozeman, we have met and become more involved with many other incredible local non profit organizations that are also doing great work for our community.  As a result, Starky’s has added to our Company Mission & Ethics a statement that simply reads “To do Good in our Community”.  Starky’s has developed a monthly fund and a quarterly budget for support, sponsorships and in-kind donations that directly impact the well being of our neighbors in the Gallatin Valley and across Montana.  It feels great to be a vital part of this prospering & caring community and we thank “Thrive” for the honor.  Stop in to check out the beautiful award hanging in our vestibule next time you are in for lunch or... read more

Homemade Ice Cream and Chocolate Dipped Waffle Cones!

Starky’s Bakery has been in high gear producing great flavors of hand churned ice cream for the summer patio season.  Hannah, Breanne, and  Austin are serving up hand pressed waffle cups and cones dipped in dark chocolate filled with amazing flavors such as “Chunky Monkey”, “Fresh Cherry & Chocolate Chunk”, “Tropical Mango”, “Fresh Berry” and of course, our “Real Vanilla Bean Vanilla”.  Every day these talented local bakers assemble an”Ice Cream Cake of the Day” with fudgy brownie layers and it’s flying off our New Summer Menu.   We can custom create an ice cream cake for you for birthdays or parties with a few days notice.  After a great day of hiking, biking, or floating, nothing feels better than hanging out on Bozeman’s Best Outdoor Patio, enjoying a great summer dinner, and ending with our amazing... read more