The History of Brunch

According to the food historians, brunch is a turn of the 19th/20th century tradition originating in Britain. It is generally founded on the same principles of leisured privilege. That may explain the American popular tradition of Mother’s day brunch. What better way to show mom how much she means to the family than by elevating her status to this elite level? It’s as much about the food as it is about the time it takes to enjoy the meal. Join us at bones Steakhouse for a special Easter and Mother's day brunch!

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How the Martini was Named

There are as many storied origins of the martini as there are ways to make one.  Some believe that a New York bartender named Martini invented the drink in 1912 while some believe it to be invented in San Francisco by Professor Jerry Thomas around 1850 for a miner on his way to Martinez, California. Lore says that a miner placed a nugget of gold on Jerry’s bar and challenged him to concoct something special. The result was the Martinez, the said prototype of the Martini. The Martinez was first published in The Bartenders Guide in 1887, the first bartenders manual of its kind and was made with a full wine glass of sweet vermouth, one (1) ounce of Old Tom Gin, some bitters and a dash or two of maraschino. In those days, if the drink weren’t sweet enough, gum syrup was added.

The citizenry of Martinez, California believe that the martini was first concocted right there in Martinez by a bartender named Julio Richelieu in 1870. They claim that a miner became disenchanted with the whisky Richelieu served him. After all, he paid for the whisky with a pouch of gold. So, Richelieu concocted a glass of gin, vermouth, orange, bitters and an olive to make up for the difference. Thus was born the Martinez.

The Oxford English Dictionary credits Martini and Rossi with the martini. In 1871, the company, then named Martini e Sola, shipped 100 cases of red vermouth to New York. Unfortunately, this was 20 years later than Jerry Thomas’ concoction and a full year later than Richelieu’s serving to a disgruntled miner.

The British think the martini is derived from a British-made rifle called a Martini & Henry used by the English army between 1871 and 1891 because of its kick.

New Yorker’s insist that a bartender at the Knickerbocker Hotel named Martini di Arma di Taggia invented it in 1911 for John D. Rockefeller. True or not, it seems to be the first time the martini forged its way into Wall Street and big business lunch deals. Incidentally, Rockefeller took his martini with London Dry Gin, dry vermouth, bitters, lemon peel and one olive.

Some think it was first discovered in Martinez, California while others believe it was invented by a 19th-century Italian chef in London who named it after his grandfather.

Of course, the Smirnoff Company, with a rich vodka history, was the first to mass market vodka in the United States in the 1930’s. Smirnoff sold its brand to Heublein who then sold it to Diageo who markets many other beverage brands such as Guiness, Captain Morgan, Crown Royal, J&B, Seagram 7 Crown, VO, Johnnie Walker, Tanqueray, Bailey’s Irish Cream, Bushmills and Lagavulin.

Join us at Bones Steakhouse for a wide variety of Martini's!

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Located in the Battle Ground Village

What you need to know about Clarified Butter

Clarified Butter: For clarified butter, slowly melt unsalted butter over low heat. Don't let the butter come to a boil, and don't stir it. This allows the milk solids to separate from the liquid butter. Once the butter has separated into three layers--foamy milk solids on top, clarified butter in the middle, and milk solids on the bottom--turn off the heat. Skim the foamy white solids from the top. Then ladle off the clarified butter. Be careful not to disturb the milk solids at the bottom of the pan.  Clarified butter can be used immediately. Or, let it solidify and keep it in the refrigerator for up to three to four weeks. Just remelt to use. One pound of unsalted butter yields 1-1/4 cups clarified butter.

Bones Steakhouse - Battle Ground Village
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The Forgotten Spice!

Saffron

Saffron is the dried, bright red stigmas of the flower Crocus sativus, which is a relatively easy-to-grow perennial. It lies dormant all summer, then pushes its purple blossoms up through the mulch just as other plants are succumbing to frost. Each blossom offers up to three scarlet stigmas. Plant the bulbs in summer and harvest the stigmas in fall. A starter supply of about 50 bulbs costs about $30 and will produce about a tablespoon of the spice the first year. However, each year more flowers will grow, and therefore you'll get more of the spice. Ultimately, your investment will pay off. Fresh saffron threads can be used immediately for cooking, or they can be dried and stored. To dry them, place on paper towels and leave for several days in a warm place. Then transfer them to an airtight container and keep in a cool, dry place.

Bones Steakhouse
Battle Ground Village
http://www.bonessteak.com

Health Benefits of Blood Oranges

In terms of nutrition, there are two main health benefits when consuming these oranges: Vitamin C and Folic Acid. One of these oranges packs around eighty calories.

Vitamin C

Vitamin C is the main reason (apart from the fact that blood oranges are just so damn tasty!) that you will want to eat blood oranges. Since blood oranges are citrus fruits, they are a very good source of Vitamin C, also recognized as ascorbic acid. In the past, sailors who had the disease known as scurvy were cured by eating lots of oranges. In terms of health benefits, vitamin C is an antioxidant required for a large number of metabolic functions in the human body, and can aid in repairing tissues and ensuring healthy gums. Another one of the health benefits of Vitamin C is that it aids in healing wounds and shows benefits on the adrenal gland function. Vitamin C is not produced by the human body and therefore must be produced by our diet. Two blood oranges are more than enough to comply with the recommended daily intake of vitamin C.

Folic Acid

This is also known as Vitamin B9. Studies show that folic acid helps against some cancers and heart disease. It is generally recommended for pregnant women before conception as folic acid is vital for forming red blood cells in the body, and thus prevents birth defects. Experts also claim that it helps to lower blood vessels. Through blood oranges alone, eating just one or two will not be enough to reach the recommended daily amount of folic acid. Either eat other fruits, or you will need to eat around five to six blood oranges.

Anthocyanins


Blood oranges’ red pigmentation contains anthocyanins, which are basic natural compounds that give color to fruits, plants and vegetables. Nutrition experts believe that anthocyanins have anti-inflammatory properties that affect the collagen, and are also good for preventing cancer, diabetes and bacterial infections, as well as reducing the risk of heart disease. Studies show that they also help against illnesses that come with age. Another one of the health benefits of blood oranges is that they help to defend blood vessels from oxidative damage. In addition, they help prevent LDL cholesterol accumulation. In general, the anthocyanin in blood oranges will help the body heal itself.
Calcium

Calcium helps with bones and teeth. It gives bones strength. Since most of our bodies stand in place due to our bones, calcium is an absolutely vital mineral. Blood Oranges contain some calcium and are thus a good source of this mineral.

Vitamin A

This is another absolutely necessary vitamin for the body. One of the main health benefits of Vitamin A is that it maintains health of certain tissues like the retina. It helps in growth and keeps the skin healthy and promotes regular development of skeletal tissue and teeth.

In short: It really is the crimson tint that really makes blood oranges healthy. Just think about it, these fruits are grown in the volcanic atmosphere of Mount Etna in Sicily. This is what has given them such high levels of antioxidants, which gives them these unique health benefits that are simply not found in normal oranges.

Reference: Harvest to Table

Bones Steakhouse
Battle Ground, WA

Olive Oil's Health Benefits

The greatest exponent of monounsaturated fat is olive oil, and it is a prime component of the Mediterranean Diet. Olive oil is a natural juice which preserves the taste, aroma, vitamins and properties of the olive fruit. Olive oil is the only vegetable oil that can be consumed as it is freshly pressed from the fruit.

The beneficial health effects of olive oil are due to both its high content of monounsaturated fatty acids and its high content of antioxidative substances. Studies have shown that olive oil offers protection against heart disease by controlling LDL ("bad") cholesterol levels while raising HDL (the "good" cholesterol) levels. (1-3) No other naturally produced oil has as large an amount of monounsaturated as olive oil -mainly oleic acid.

Olive oil is very well tolerated by the stomach. In fact, olive oil's protective function has a beneficial effect on ulcers and gastritis. Olive oil activates the secretion of bile and pancreatic hormones much more naturally than prescribed drugs. Consequently, it lowers the incidence of gallstone formation.
Olive oil and heart disease

Studies have shown that people who consumed 25 milliliters (mL) - about 2 tablespoons - of virgin olive oil daily for 1 week showed less oxidation of LDL cholesterol and higher levels of antioxidant compounds, particularly phenols, in the blood.


But while all types of olive oil are sources of monounsaturated fat, EXTRA VIRGIN olive oil, from the first pressing of the olives, contains higher levels of antioxidants, particularly vitamin E and phenols, because it is less processed.

Olive oil is clearly one of the good oils, one of the healing fats. Most people do quite well with it since it does not upset the critical omega 6 to omega 3 ratio and most of the fatty acids in olive oil are actually an omega-9 oil which is monounsaturated.

Tricks for using Skewers

Soak wooden skewers in water for 30 minutes before using them so they won't burn during cooking. If you prefer metal skewers, which have a long life, use square or twisted types, which will hold the food better than round ones. 

To keep food from slipping off during cooking and turning, use two parallel skewers rather than a single skewer.  If you're using a wooden skewer, as you thread the food move the pieces close together, with no space showing. If the skewer is metal, you can leave small spaces between the pieces. 

When using foods with different cooking times (such as shrimp and beef), don't combine them on the same skewer. Instead, make skewers of just shrimp or just beef, start cooking the beef first, and then combine them on a serving platter.

Come into Bones and try our Ahi Tuna!

Only about one percent of tuna comes to the market to be sold fresh. The rest goes to the cannery, because canned tuna is America's most popular fish. If you haven't yet tried fresh tuna, you're missing one of the best meals to come from the ocean.

Tuna History

The word tuna dates back only to 1880 in print and is attributed as a Spanish American derivation of the English counterpart, tunny. It is derived from the Latin Thunnus, the name of its scientific genus. Tuna has been fished from the warm, temperate parts of the Mediterranean Sea and the Pacific, Atlantic, and Indian Oceans since ancient times. As a member of the mackeral family, tuna naturally has a stronger, more robust flavor than whitefish.

Tuna Facts

Tuna can cruise up to 55 miles per hour, and they are constantly in motion. To keep this speed machine going, the tuna eats up to ten percent of its body weight daily. Depending on the variety, weights average from 10 pounds up to 600 pounds per fish. The majority of the commercial tuna harvest comes from California. The average consumption of tuna in America is 3.6 pounds per person, per year, most of which is canned.

Festive St. Patricks Day Foods

Marshmallow Peeps
Everyone’s Irish on St. Patrick’s Day—even Peeps. The beloved marshmallow sweets get a dazzling green makeover just in time for the holiday (though you’ll find them in the Easter candy aisle). 

Redbreast 12 Year Old Single Pot Still Whiskey
This smooth, yet assertive whiskey is a connoisseur’s favorite, thanks to tasty hints of vanilla and figs. 

King Arthur Flour Irish Soda Bread Mix

Just add milk to this whole-wheat-flour-and-currant mix and in little more than an hour you’ll have a rich, fragrant loaf warm from the oven. Slather it with butter for a classic afternoon treat.

Kerrygold Cashel Blue Cheese
Hand-made in Tipperary, Ireland, and named after the Rock of Cashel (also known as St. Patrick’s Rock), this creamy mild blue wakes up a Cobb salad and adds zip to a burger.

Campbell’s Perfect Tea
This robust loose-leaf blend from a 200-year old Dublin company comes in a charming tin you’ll find. use for long after the tea is gone.

Have you purchased your Corned Beef for the weekend?

With St. Patricks day approaching, I thought it would be helpful to distinguish between the different cuts of corned beef, which cut is the best choice and most important, how to cook the perfect brisket.

What is corned beef brisket?  Beef brisket is the most common cut used for making corned beef.  Corned beef is beef that is cured in a salt brine, often with spices.  The term ‘corned’ comes from the English term ‘corn’ meaning any small particle, such as the coarse grained salt which was used for curing the brisket.

So, which is the best cut to buy?  The point cut or the flat cut?  This is a matter of personal preference.  I prefer the flat cut as it has less fat and is more uniform in shape.  Others prefer the point cut because of the fat, thinking it has more flavor.  I think if you are going to shred the brisket, point is okay because you will be able to remove most of the fat.  I like to slice my brisket into thin slices, so I will be purchasing a flat cut.

The Benefits of Coffee

Coffee for Athletic Stamina
The caffeine in coffee or tea stimulates not only alertness (and jitters and insomnia), but also athletic performance. Korean researchers at the Institute for Elderly Health in Seoul asked athletes to ride stationary cycles until they felt exhausted--before and after drinking the equivalent of one tall Starbucks coffee. After their java break, they were able to ride significantly longer. 

Coffee for Pain Relief
Anacin and Excedrin claim that their "extra ingredient" provides greater pain relief. What is it? Caffeine. Many reports, including one in the Archives of Internal Medicine, have shown that adding about 65 milligrams of caffeine to aspirin, ibuprofen or acetaminophen increases pain relief by around 40 percent. Caffeine blocks pain perception, has pain-relieving action, and elevates mood, which also helps minimize pain. Next time you have a headache, wash down your favorite pain pill with coffee or tea for more relief.

Coffee as a Decongestant in Colds, Flu and Asthma
Caffeine opens narrowed bronchial tubes, according to Joe and Teresa Graedon, authors of The People's Pharmacy. According to a report in the Annals of Epidemiology, the odds of experiencing current asthma symptoms were reduced 29 percent for subjects who drank coffee on a regular basis when compared with non-coffee drinkers

Beer and Health

Believe it or not, taken in moderation, beer is actually a very healthy food. It's full of vitamins and minerals which are good for nerve production, help you concentrate, increase blood circulation, and stimulate the metabolism. The hops, low alcohol content, and carbonation help relax the body.

A glass of beer has less calories than the equivalent amount of whole milk or apple juice, and much less than the empty calories contained in harder libations. Alcohol raises the levels of HDL (good cholesterol) thus benefiting the heart and circulatory system.

Pairing Wine - Artichokes

Consider that the Italians love artichokes and they love wine, and they often serve artichokes before the meal because of the belief that artichokes make whatever follows taste sweet.

So start with a tart, crisp wine that's tilted to the acidic side, and chances are an artichoke dish will actually lean it toward balance. Italian whites like Vernaccia di San Gimignano, Greco di Tufo, or even the sometimes rather bland Soave, Orvieto or Frascati. but a crisp Loire Sauvignon Blanc, Sancerre or Pouilly-Fumé, would make a happy match.

A Burger is perfect with Sparkling Wine

Who needs beer?  Pair your burger with a Pinot Sparkling Wine!  Use ground chuck—its fat content loves bubbles; then pile on Pinot-friendly toppings:

• Brioche buns Good sparklers counter the richness of eggy, buttery bread.
• Avocados Hard on most grapes, avocados have few wine friends. Sparklers make them work.
• Applewood bacon High-acid sparklers are a natural for salty foods. Add smoke to the food, and you link to the earthy side of the wine.
• Caramelized sweet onions Put a little char on “melted onions,” and the sweet fruit in the wine will pop.
• Sautéed mushrooms Mushrooms are a Pinot’s best friend.
• Gruyère cheese Its nuttiness pulls out the earthy tones of a Pinot sparkler.
• Herbed horseradish mayonnaise Chase the sinus-clearing root with bubbles, and all the herbs and lemon in the sauce will team up with the herbal, citrus side of the wine.

When life gives you lemons - use them!

You can go green by cleaning your kitchen with the fresh scent of lemon.

It can give your appliances a sparkle without squeezing your pocketbook.

Use these simple tips to clean your kitchen:

1. Microwave
Mix together 2 Tbsp. of lemon juice and 2 cups of water in a microwave safe bowl. Microwave on HIGH for one to two minutes. Allow bowl to cool down, then use mixture to wipe down the inside walls of the microwave.

2. Oven
Mixture together 2 Tbsp. of liquid dish soap and 2 Tbsp. of lemon juice with 1 quart of warm water. Apply the mixture to the inside of the oven. Return after one hour and scrub with a sponge. Rinse well.

3. Fridge
Quarter a lemon and place in small bowl. Sprinkle a dash of table salt and 2 tsp. of baking soda onto lemons. Place uncovered dish in the middle of refrigerator and let sit for three to five days.

4. Dishwasher
Mixture 2 Tbsp. of lemon juice with 1 cup of white vinegar. Pour into the bottom of empty dishwasher and allow for one cleaning cycle.

5. Stovetop
In a small bowl, mix 2 Tbsp. of lemon juice with 2-3 Tbsp. baking soda to form paste. Apply paste to stovetop and wipe away with warm, damp sponge or towel.

Why add limes to your diet?

Limes have similar nutritional and health benefits as lemons.  They provide an excellent source of vitamin C.  They also offer a good source of folic acid, vitamin B6, potassium, flavonoids, and the important phytochemical limonene.

Limes contain phytochemicals that are high in antioxidant and anticancer properties.
 
Studies have shown that lime juice can affect cell cycles.  It can modulate the decision a cell makes to divide (mitosis), die (apoptosis), or even boost the activity of white blood cells.

 Limes also have an antibiotic effect and are strongly protective against diseases such as cholera.  

Caffeine! A GREAT mood booster!

The caffeine contained in coffee boosts the metabolism which increases the level of energy. This helps in reducing the weight. The effects of stimulants also affect the brain function. This makes it debatable about the role that coffee plays in the mental health of humans. Studies show that coffee lowers the risk of contracting Alzheimer and Parkinson’s disease compared to those who do not drink coffee. The beverage can make a person to have relaxed mind.

Caffeine stimulates central nervous systems in the brain and cause sensations that refresh the brain making your thinking to be clear. This improves efficiency. This is the reason why many office employees cannot cope without taking coffee. It is also believed that coffee can help to fight cancer. It has anti-oxidant chemical like the one in tea which reduces the risk of cancer development. At times, coffee is considered to be an anti depressant. It makes the brains of some individuals to be alert and eliminate mood swings.

Coffee makes people to be fully spirited and happy and in some instances it can reduce depression. This could be the reason why many of the coffee drinkers cannot keep off drinking the beverage as they feel good after taking their favorite. Although this beverage has many benefits to mental health, it has disadvantages as well. One of the major disadvantages of coffee drinking is that it raises the risk of contracting some diseases. It increases the risk of getting myocardial infarction among the women who frequently take coffee in large quantities due to its addictive nature.

Garlic and it's beneifts to you!

People often say that garlic has medicinal properties. Some claim it lowers blood pressure, others swear it helps cholesterol and reduces clotting, and some even think it protects against cancer. I’ve also heard that garlic is “healthier” 10-15 minutes after it has been crushed or minced. Is any of this true?

Garlic is known for the following:

• Preventing cancer
• Lowering your cholesterol level
• Reversing high blood pressure
• Boosting your immune system
• Overcoming fatigue
• Resisting colds and flu

The Best Reason To Eat Garlic

The most important thing you can do for your health is eat a diverse diet of natural, unprocessed foods. Garlic is an amazing ingredient that imparts a unique and wonderful taste to the food it is cooked with. If you like garlic and it encourages you to eat your vegetables, then it’s good for you.
If it makes you feel slightly better knowing that it may help your heart or reduce inflammation, that’s awesome but less important.

Steak - Rare, Medium or Well Done?

Steak Doneness: How Do You Like It?

Steak: Rare, Medium, or Well Done?
Some people want their steaks well done: Charred on the outside, thoroughly brown and chewy on the inside.

Others want their steaks done medium or medium rare, with a warm, succulent, juicy pink center. Some people want their steaks so rare that it practically moos when they stick a fork in it. I like my steaks done to a tender and flavorful medium rare. However, I've been strongly tempted to try rare...

So what kind of a steak eater are you? Do you prefer a crispy critter, or do you like your steaks pink and juicy?

Degrees of Cooking

Well done: Grayish-brown with no sign of pink, usually slightly charred on the outside. Cooking a good steak to this level of doneness is a challenge. It has to be done slowly on low heat, or else you end up with shoe leather.

Medium well: Mostly gray-brown throughout, but with a hint of pale pink inside. Good for someone who wants an ever-so-slightly juicy steak, but detests any sign of "blood" in their meat.

Medium: A more pronounced band of pink in the middle of the steak. However, there should still be slightly more gray-brown than pink coloration.

Medium rare: Warm and mostly pink to red center. Firm on the outside, soft and juicy on the inside.

Rare: Cool or warm red center. It's nearly like raw meat, but obviously cooked on the outside.

Very rare or blue: Red, cool, and practically raw. It's barely cooked for the true carnivores amongst us.

Raw: I think this one is self-explanatory. Die-hard carnivores can go for this.

Lycopene - The benefits of eating tomatoes!

Some studies have found that tomato consumption and lycopene levels tend to be lower in those who develop cancer, heart disease, and certain chronic health conditions.

 

Lycopene is an extremely powerful carotenoid antioxidant found in certain red and pink foods such as tomatoes. Consumption of lycopene-rich foods is associated with lower levels of cancer, cardiovascular disease, and other health problems. However, because lycopene-rich foods contain a number of other beneficial phytonutrients, it is difficult to determine what proportion of their health-protective effects are attributable to lycopene.

Lycopene has also been shown to provide some degree of sunburn protection (in combination with vitamins C and E, selenium, beta-carotene, and proanthocyanidins), and it is possible that it may help to reduce the risk of skin cancer. However, research is required to explore this possibility.

Studies into Lycopene’s health-protective effects for the following conditions have yielded mixed results thus far, with some supporting lycopene’s benefits and others finding no effect:

• Atherosclerosis
• Cervical cancer
• Cancers of the digestive tract (oral, pharyngeal, esophageal, gastric, colon, and rectal)
• Exercise-induced asthma
• Lung cancer
• Prostate cancer