Idaho Matters is a wonderful way to stay up to date, meet people and understand there’s much more to this great state. Hosted by Gemma Gaudette on Boise State Public Radio News, it features arts and politics, growth and education, and the interesting stories that make Idaho unique. Send us your questions, comments or story ideas by emailing idahomatters@boisestate.edu or sending us a voicemail using the “Talk To Us” feature on the free Boise State Public Radio app.
'Same Time Next Summer:' An author interview with Annabel Monaghan
Dec 11, 2023
Show notes( G.P. Putnam's Sons)
This episode of Idaho Matters originally aired on June 27, 2023.
Author Annabel Monaghan is back with her newest novel, "Same Time Next Summer." She joins Idaho Matters to talk more about her latest release.
'The Only Game in Town:' An author interview with Lacie Waldon
Dec 11, 2023
Show notes( G.P. Putnam's Sons )
This episode of Idaho Matters originally aired on May 31, 2023.
After the success of her first two novels "The Layover" and "From the Jump," author Lacie Waldon has been hard at work on her newest book, "The Only Game in Town." Waldon joined Idaho Matters to talk more about her most recent release.
'The Still Small Voice:' An author interview with Brenda Stanley
Dec 11, 2023
Show notes( Twisted Pen Publishing)
This episode of Idaho Matters originally aired on May 4, 2023.
Brenda Stanley is a writer and journalist who spent more than two decades as a news anchor and investigative reporter with the NBC affiliate in eastern Idaho.
Her work has been recognized by the Scripps Howard Foundation and the Hearst Journalism Awards. She joined Idaho Matters to talk about her latest novel, "The Still Small Voice."
'The Majority:' An author interview with Elizabeth Silver
Dec 11, 2023
Show notes( Riverhead Books)
This episode of Idaho Matters originally aired on July 31, 2023.
In todays climate and culture, discussions of female power and autonomy are incredibly important - especially when it comes to positions of leadership.
Elizabeth Silver's newest book "The Majority" looks at these topics, drawing inspiration from history as she follows one woman's journey to becoming a Supreme Court Justice. Silver joined Idaho Matters to talk more about her latest book.
Join Idaho Matters for a special holiday food tasting!
Dec 08, 2023
Show notes George, Chef Doughty and Gemma get ready to taste some wonderful holiday treats!(Katie Kloppenburg / Boise State Public Radio)
Join Idaho Matters as we taste some delicious holiday treats and learn how to make them! Special guest Chef Joyce Doughty is in studio with Gemma Gaudette and George Prentice to share some of her favorite holiday recipes and you can follow along below.
“This is one of my favorite Christmas desserts,” says Le Cordon Bleu-trained Chef Doughty as she opines about her Raspberry-Walnut Tart. At holiday time, she also recommends her Light Lemon Curd, “which makes a wonderful holiday gift and is great on crepes, pancakes, tart filling, cake filling, ice cream and so many wonderful uses.”
George gets his first taste of Chef Doughty's delicious Light Lemon Curd.(Katie Kloppenburg / Boise State Public Radio)
Chef Doughty has been part of the Boise State Public Radio family for years, having hosted Food for Thought and dropping by for several Membership Drives. Since her much-loved Doughty’s Bistro in Boise closed down, she’s been writing cookbooks, like The Chef Within, Dinner Edition, packed full of mouthwatering recipes.
Before dessert, Chef Doughty suggests beef, pork or chicken topped with her Black Peppercorn and Currant Sauce. “It was on our menu at the bistro for many years and was always very popular and well received,” and might even be tasty with a fish dish!
And for snacking during the holiday season, she suggests her Fruit Bars, which include nuts, cloves, and very tasty chopped dates, which she says “in my opinion they are the food of the gods and so often overlooked,” Chef Doughty points out, saying dates work in all kinds of desserts.
Here are the recipes we taste-tested!
Black Peppercorn and Currant Sauce
1 14-ounce beef broth (or 1 ½ cups) 1 14-ounce can chicken broth (or 1 ½ cups) 1 ½ cups dry white wine (Chardonnay or Sauvignon Blanc) 1 ½ tablespoons coarsely ground black peppercorns ¼ cup currants 2 cups heavy whipping cream 1 tablespoon cornstarch 1 tablespoon water
In a medium to larger sized saucepan combine beef broth, chicken broth and wine and reduce by half by simmering over medium heat (from 4 ½ cups to 2 ¼ cups) Add cream and pepper. Continue to simmer until the mixture has a thin sauce consistency. In a small cup, dissolve the cornstarch in the water by stirring with your finger and then add to the cream mixture. When mixture comes to a boil, remove from heat, and add the currants. Cool. Store in a small container in the fridge until ready to use. Reheat when needed. Great served with beef, pork or chicken, maybe even fish!
Light Lemon Curd (recipe can also be found in The Chef Within Breakfast Edition)
4 large eggs 1 cup sugar 2/3 cup fresh lemon juice Zest of one lemon, passed over a micro plane or another grater with tiny holes 2 tablespoons butter Pinch of salt if using unsalted butter
In a heavy-bottomed saucepan, combine the first four ingredients and place over a low to medium heat. Using a whisk, combine those ingredients well and continue to whisk often as the mixture comes to a boil. The moment there are signs of boiling bubbles, remove from the burner and add the butter. Stir until melted and pass through a fine sieve. Cool. Place in an airtight container and store in the fridge until ready to use. Will keep in the fridge for a couple of weeks or can be taken to the freezer where it will last for a couple of months. Use as filling for French toast, tarts, cream puffs, cakes. It is delicious anywhere!
The Raspberry-Walnut Tart with raspberry sauce and ice cream!(Katie Kloppenburg / Boise State Public Radio)
Raspberry-Walnut Tart
1 cup plus 1/4 cup flour 1/3 cup powdered sugar ½ cup salted butter 10 ounces frozen unsweetened raspberries (thawed, with juice reserved) (you can purchase additional raspberries for a greater amount of sauce.) ¾ cup walnuts, chopped 2 eggs 1 cup sugar ½ teaspoon salt ½ teaspoon baking powder 1 teaspoon vanilla extract
For the crust: Preheat the oven to 350 with a baking rack in the center of the oven. In a medium bowl, combine 1 cup flour, powdered sugar and butter. Crumble well with fingers. Press evenly into a 9x13 pan. Bake for 15 minutes or until edges begin to brown. Cool. Drain raspberries and save juice. Spoon berries evenly over the crust, then sprinkle with nuts. Set aside for a moment.
For the topping: In a medium bowl beat eggs with sugar until fluffy. Add salt, remaining flour, baking powder and vanilla. Pour over nuts and berries as evenly as you can. Bake for 30-35 minutes. For this dessert it is better to overbake than under bake the meringue crust. The underside of the top crust should be dry. It will be puffy and will crack as it expands and then again when it is cut. That is a good thing. Cool and then cut into squares and serve with berry sauce and vanilla ice cream.
For raspberry sauce: In a small saucepan combine ¼ cup water, ½ cup sugar, remaining raspberry juice and 1 tablespoon cornstarch. Whisk and cook until ingredients come to a simmer. Add 1 tablespoon of lemon juice. If you care to increase the amount of sauce, add additional frozen berries to these ingredients and increase the sugar and cornstarch, as needed. Strain mixture to remove the seeds. Delicious!
Chef Doughty says the secret to her Fruit Bars are the chopped dates.(Katie Kloppenburg / Boise State Public Radio)
Fruit Bars
1 cup shortening (or half butter for additional flavor) 2 cups sugar 3 large eggs 1 teaspoon baking soda 2 tablespoons water 8 ounces chopped dates 3 cups sifted flour 1 teaspoon cinnamon 1 teaspoon nutmeg ¼ teaspoon cloves ½ teaspoon salt 1 cup chopped pecans or walnuts (optional)
Cream sugar and shortening in a larger bowl. Add eggs, one at a time, combining well after each addition. Add soda, water and dates and mix again. Add dry ingredients. Mix until combined. Add nuts, cover and chill for several hours or overnight. Press into a greased 9x13 pan and bake at 350 for 15-18 minutes or until just barely done Cool and cut into bars Or for diamond shape pieces, cut six or eight vertical strips and then cut on a diagonal for the final cut.
Diamond shape Fruit Bars and Raspberry-Walnut Tart! Happy Holidays!(Katie Kloppenburg / Boise State Public Radio)
'The Heaven and Earth Grocery Store:' An author interview with James McBride
Dec 07, 2023
Show notes( Riverhead Books)
This episode of Idaho Matters originally aired on August 15, 2023.
'Love, Theoretically:' An author interview with Ali Hazelwood
Dec 07, 2023
Show notes( Berkley)
This episode of Idaho Matters originally aired on July 27, 2023.
New York Times best-selling author Ali Hazelwood is back with her latest book, "Love, Theoretically." She joined Idaho Matters to talk more about her latest novel.
Idaho Matters Doctors Roundtable: December 6, 2023
Dec 06, 2023
Show notes(Kirill Afonin / Flickr)
With the holiday season in full swing, more and more people are traveling, which can mean a higher risk of getting sick.
Dr. David Pate, former CEO of St. Luke's Health System, joined Idaho Matters to give us a few tips on how to stay safe, as well as the latest information on RSV, COVID-19 and the flu.
How Corpus Christi House is filling a crucial gap for those in need
Dec 06, 2023
Show notes( Corpus Christi House)
Over the last few years, the number of people in Ada County experiencing homelessness has risen by nearly 10%, making services provided by local shelters more important than ever.
In Boise, the Corpus Christi House is the primary day-use shelter in the city, filling a crucial gap for those in need of help, especially as temperatures start to get colder.
This month, the nonprofit is celebrating their 20th anniversary, so we thought we’d invite them to talk more about the work they're doing in the community.
Chad Summervill, a member of Corpus Christi's board of directors, and volunteer Chloe Kennedy joined Idaho Matters to talk more.
Bringing dream bikes to life for Christmas
Dec 06, 2023
Show notes( Boise Bicycle Project)
Each holiday season, kids from all over the Treasure Valley draw pictures of what their dream bike would look like, sending their creations to the Boise Bicycle Project. Over the course of several months, volunteers from BBP work hard to make these dream bikes a reality.
This year, the nonprofit is asking the community to adopt a bike in order to make sure that each child gets to see their drawing come to life in time for BBP's annual Holiday Kids Bike Giveaway.
Devin McComas, the new Executive Director of the Boise Bicycle Project, joined Idaho Matters to talk more about the event.
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