The Daily Press Blackfoot Morning News | AP iAtom feed Copyright The Daily Press 2015-03-26T11:12:45-04:00 workshop2015-03-26T11:12:45-04:002015-03-26T11:12:29-04:00Copyright 2010 Blackfoot Morning NewsBlackfoot, IDNo author availableGardening workshopBlackfoot Morning calendar2015-03-26T08:09:41-04:002015-03-26T07:33:31-04:00Copyright 2010 Blackfoot Morning News• Blackfoot quiltfest today and tomorrow at Blackfoot High School, 870 S. Fisher Ave. Check out the classes and register at For more information call Jenny at 208-681-8264 or 208-680-3246.Saturday, march 28• Easton Corbin takes the stage at the Shoshone-Bannock Hotel and Event Center performing all his hits. The doors open at 7 p.m. and the concert begins at 8 p.m.• Relay For Life potato bar and cake auction at 6 p.m. at Jason Lee Methodist Church, 168 S. University. $5 per person donation, includes dessert and drink. At 6:45 p.m. professional auctioneer Arnold Callison will begin the auction of cakes made by the ladies of the church. Everyone is invited.• Blackfoot quiltfest continues at Blackfoot High School, 870 S. Fisher Ave. Check out the classes and register at For more information call Jenny at 208-681-8264 or 208-680-3246.• Snake River Distinguished Young Women is Saturday, March 28 at Snake River High School auditorium. Tickets at the door will be $8 per person.sunday, march 29• Vancouver Film Festival winner, “Rhymes for Young Ghouls” will play at 3, 5:15 and 7:30 p.m. at ISU’s Bengal Theater. This Native American tale takes place on the Red Crow Mi’g Maq reservation in 1976 where every child under the age of 16 must attend a residential school, but a young girl struggles against the system doing whatever it takes to stay independent. (Rated R) Admission is $2 for the public, or $1 for ISU Students. For more information and trailer, go to, IDNo author availableWeekend calendarBlackfoot Morning Fair today2015-03-26T04:42:14-04:002015-03-26T03:54:18-04:00Copyright 2010 Blackfoot Morning NewsParking is free and admission is $2 per person with children 12 and under free when accompanied by a parent. Hours are noon to 9 p.m. on Thursday, noon to 10 p.m. on Friday and 10 a.m. to 7 p.m. on Saturday.Blackfoot, IDMORNING NEWSSpring Fair todayBlackfoot Morning a lesson from barbecue for a better grilled cheese 2015-03-25T18:50:03-04:002015-03-25T18:50:03-04:00Copyright 2010 Blackfoot Morning News Associated PressFor me, a grilled cheese sandwich is just pure comfort. And truth is, even a bad grilled cheese is satisfying. But a great grilled cheese will change your day for the better.Most of us have childhood memories of our perfect grilled cheese. Mine is the classic sandwich dished up at my local drugstore. My best friend and I would ride our bikes there, sit at the counter and order a fresh-squeezed lemonade with a grilled cheese. The sandwich was made on a griddle with white bread and a single slice of American cheese.As I got older and my tastes grew more sophisticated, my allegiances changed. For a while, my favorite was a Chicago Greek diner version with rye bread, Swiss cheese and bacon. It, too, was made on a griddle. But when I tried to duplicate the experience at home, it was never as good.Most of the time, the bread would burn long before the cheese was perfectly melted. That's because I was grilling my sandwich in an open skillet on the stovetop. That was my problem.So I borrowed an idea from grilling. Delicate meats — or those that need long cooking times — can't stand up to intense, direct heat. Just like my grilled cheese sandwiches, they burn outside before cooking on the inside. In grilling, the solution is to use indirect heat. You cook the meat for a longer period at a lower temperature, and often away from the direct flame.I decided to try something similar with my sandwiches. Instead of a very hot open skillet, I used medium-low heat and covered the pan. This created just the right environment to slowly toast the bread while gently melting the cheese inside. Presto! Grilled cheese perfection!Once I had my technique down, I started exploring different fillings, including one of my top fruit and cheese combinations — pears and blue cheese. Out of all the crazy variations I tried, this is the only one that I have made over and over again. In this recipe, I grill the pears first with a simple "dessert rub," then let them cool slightly before assembling the sandwich. The grilling of the fruit intensifies the flavor of the pears so that they aren't overwhelmed by the blue cheese. I also use cinnamon-raisin bread, which makes this a slightly sweet grilled cheese, better served as an appetizer or a slightly savory dessert.___GRILLED PEAR AND BLUE CHEESE SANDWICH ON CINNAMON-RAISIN BREADThe most common mistake in making a grilled cheese is turning the burners up too high. Just as with barbecue, low and slow is key. The cheese will ooze out, but that's the beauty of it; the melted, cooked cheese gives the sandwich a crave-worthy crunchy edge.Start to finish: 15 minutesServings: 21 to 2 tablespoons butter, room temperature4 slices cinnamon-raisin bread1 teaspoon granulated sugar1/2 teaspoon cinnamonTiny pinch of kosher salt1 pear, peeled, halved and cored1 tablespoon blueberry or other berry jam2 to 3 ounces blue cheese, thinly slicedUse the butter to coat 1 side of each slice of bread. Set aside.In a small bowl, mix together the sugar, cinnamon and salt. Sprinkle over the pear halves.Heat a heavy (cast-iron is best) grill pan with a lid over medium-low heat for 1 minute. Place pears across the grill grates and cover. Cook for 1 to 2 minutes, or until warmed and marked. Turn over and cook another 1 to 2 minutes. Remove the pears from the pan and let cool to room temperature. Slice each pear half lengthwise into 1/4-inch-thick slices.Spread half of the jam over the unbuttered side of 2 of the bread slices. Top the jam with half of the pear slices, then half of the cheese. Top with a second slice of bread, buttered side up.Return the grill pan to medium-low heat. Coat the pan with cooking spray. Once the pan is warm, add the sandwiches, then cover and cook until golden brown on the bottom, 3 to 5 minutes. Flip and cook the other side for about 2 minutes, or until the bread is golden brown and the cheese is oozing.Nutrition information per serving: 460 calories; 200 calories from fat (43 percent of total calories); 22 g fat (12 g saturated; 0 g trans fats); 50 mg cholesterol; 53 g carbohydrate; 5 g fiber; 30 g sugar; 14 g protein; 650 mg sodium.___EDITOR'S NOTE: Elizabeth Karmel is a barbecue and Southern foods expert. She is the chef and pitmaster at online retailer and author of three books, including "Taming the Flame."Blackfoot, IDNo author availableBorrowing a lesson from barbecue for a better grilled cheese Blackfoot Morning gets $7M lottery ticket in get-well card2015-03-25T18:34:34-04:002015-03-25T18:34:34-04:00Copyright 2010 Blackfoot Morning NewsJoseph Amorese, of Easton, got the ticket from his father, who lives in the hamlet of Congers in Rockland County, New York.Amorese had just undergone hernia surgery. A few scratches later on the "$7 million Golden Ticket," and he was feeling great."I scratched the ticket and it was a good thing I was already sitting down because I was shocked. I was — and still am — in complete disbelief," Amorese said."I had surgery so I didn't jump up and down, but in my mind I was jumping up and down," the beaming winner recalled Wednesday.He sent a photo of the ticket to his dad, who agreed that it was a winner.The 46-year-old Verizon employee then called his wife, Jodi, a social worker."I said, 'Honey, I think we won $7 million.' And there was silence on the other end for a long time. She was too stunned to talk," Amorese said.Lottery officials presented Amorese with a ceremonial check at the dollar store in New City, New York, where the ticket was purchased.Blackfoot, IDMORNING NEWSMan gets $7M lottery ticket in get-well cardBlackfoot Morning enjoy 4H day camps2015-03-25T17:19:37-04:002015-03-25T00:17:53-04:00Copyright 2010 Blackfoot Morning NewsIvy Axenty was the instructor for the afternoon Spring Crafts. Blackfoot, IDNo author availableStudents enjoy 4H day campsBlackfoot Morning OF THE DAY: Germanwings Flight 9525 Crashes in French Alps With 150 People Onboard2015-03-24T14:05:03-04:002015-03-24T14:05:03-04:00Copyright 2010 Blackfoot Morning NewsBlackfoot, IDNo author availableVIDEO OF THE DAY: Germanwings Flight 9525 Crashes in French Alps With 150 People OnboardBlackfoot Morning River trustees delay decison on technology pact2015-03-25T02:25:42-04:002015-03-24T00:56:28-04:00Copyright 2010 Blackfoot Morning NewsThe third contract was for the fiber/wide area network (WAN) that connects the schools and district office. Blackfoot, IDNo author availableSnake River trustees delay decison on technology pactBlackfoot Morning evenly roasted Brussels sprouts is all about space2015-03-23T02:14:44-04:002015-03-21T12:05:39-04:00Copyright 2010 Blackfoot Morning NewsWith Passover looming, I thought it might be nice to suggest a side dish — roasted Brussels sprouts — to complement the feast's traditional items.Brussels sprouts are the tiniest member of the cabbage family. And I'll confess that I used to hate them. In the old days they were not only boiled, but boiled to death, which generated a truly unfortunate aroma. Happily, intrepid chefs in recent years have managed to reinvent (not to say redeem) these little stinkers in any number of ways.One of my favorite restaurant preparations is roasted Brussels sprouts. This recipe cuts down the time required to prep them as well as the time they need to spend in the oven. The right tool for the job, prep-wise, is a food processor fitted with the slicing disk. Once you've trimmed the bottoms of the sprouts by hand, it takes no time at all to slice them thinly with the processor. Once sliced, the sprouts get tender very quickly in the oven.How to roast Brussels sprouts? Just as you would any vegetable. But the goal is not simply to cook them, but to brown them, which concentrates their flavor. The oven should be hot, 400 F. The vegetables, well-seasoned, should be spread out in shallow pans. If they are crowded on top of each other, they will steam. Not good. You want them to roast.To ensure the Brussels sprouts have the desired elbow room, I spread the slices over multiple sheet pans. This does mean switching the placement of the pans in the oven several times during roasting — as well as stirring the sprouts occasionally — but the even browning is worth it.If you'd rather not have to juggle the sheet pans in the oven at the last minute, you can cook the sprouts an hour or so ahead of time, transfer them all to one sheet pan, then warm them at 350 F for 5 minutes.Speaking from personal experience, I promise that this recipe will turn Brussels sprouts haters into lovers.___ROASTED BRUSSELS SPROUTS WITH MATZO-WALNUT CRUMBSStart to finish: 1 hour (35 minutes active)Servings: 61 sheet matzo bread1/4 cup extra-virgin olive oil, dividedKosher salt and ground black pepper1/3 cup walnuts or pine nuts1 1/2 pounds Brussels sproutsHeat the oven to 350 F. Coat 2 baking sheets with cooking spray.Set the matzo on a rimmed baking sheet. Use 1 tablespoon of the olive oil to brush both sides. Season with salt and pepper. Add the nuts to the sheet pan, then set in the oven. As soon as the matzo is golden brown, remove it from the oven. Continue baking the nuts until toasted, 3 to 4 minutes for pine nuts and 6 to 8 minutes for walnuts. Let the matzo and nuts cool.Set the matzo and nuts in a zip-close plastic bag, then pound gently with a mallet or rolling pin until evenly crushed. Set aside. Increase the oven temperature to 400 F.Trim off and discard the ends of the Brussels sprouts. Using a food processor fitted with its thinnest slicing blade, slice the sprouts. Spread the sliced sprouts evenly between the 2 prepared baking sheets. Drizzle each pan with 1 1/2 tablespoons of the olive oil, 1/2 teaspoon of salt and 1/4 teaspoon pepper. Toss well, then roast on the oven upper shelf until golden brown, 15 minutes, turning the pans and stirring the sprouts every 5 minutes.Transfer the roasted sprouts to a bowl. Add the matzo-nut mixture, toss well, then serve right away.Nutrition information per serving: 190 calories; 120 calories from fat (63 percent of total calories); 14 g fat (1.5 g saturated; 0 g trans fats); 0 mg cholesterol; 15 g carbohydrate; 5 g fiber; 3 g sugar; 5 g protein; 230 mg sodium.___EDITOR'S NOTE: Sara Moulton was executive chef at Gourmet magazine for nearly 25 years, and spent a decade hosting several Food Network shows. She currently stars in public television's "Sara's Weeknight Meals" and has written three cookbooks, including "Sara Moulton's Everyday Family Dinners."Blackfoot, IDNo author availableGetting evenly roasted Brussels sprouts is all about spaceBlackfoot Morning calendar2015-03-22T13:45:15-04:002015-03-19T17:47:06-04:00Copyright 2010 Blackfoot Morning News• Free developmental screening clinic in Blackfoot at the Child Development Center at 701 E. Alice from 10:30 a.m. to 3 p.m. for children birth to 3 years of age. For an appointment, call 904-0861.• Cookies in the kitchen. Local restaurants and businesses have created their own original recipes using Girl Scout Cookies and they need you to help decide which is the best from 6:30 to 8 p.m. at Mountain View Middle School. Cost is $5 per person or $20 for family of five.Saturday, march 21 • Blackfoot River Bowmen Cabin Fever 3D shoot Saturday, March 21 from 8 a.m. to 4 p.m. and Sunday, March 22 from 8 a.m. to 2 p.m. 2 outdoor courses at 20 targets each. Cost is $10 for members, $20 member family, $15 for non-members, $30 for non-member family. For more information call Kody at 705-5896 or visit, IDNo author availableWeekend calendarBlackfoot Morning