Breakfast at St Lukes!

27 Wednesday Jan 2016

Posted by Bob and Robin in 5-Stars, Dinner With Friends, Dinner With Robin, Eggs, Photos By: Bob Young, Photos By: Robin Young, St Lukes, What's For Dinner?

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hospital, St Lukes

Well, I could have said, “Breakfast At Tiffanies”,but this is more fun; or so they say. The photo here is from my room at St Lukes Regional Medical Center here in Boise, while I had my OHS. The RN’s all called it the Taj Mahal – the original is in Agra, India – of Boise – one of the better rooms. And while I’m on the subject, let me say this about that. (I’ve heard that before!) My surgical team was superb – there were at least 4 of them. It was awesome. Everyone helped me through the rough spots; the psychological anxiety. I would not hesitate to recommend the surgical staff to anyone who might need heart surgery.
But there is another side of this “coin”. I am very happily married to an RN. So I pretty much know how they react to a given medical situation. The 15 or so RN’s that attended me while I was hospitalized, were outstanding! They were/are the personification for Florence Nightingale. They are Angels of Mercy. And if a stay of this type can be fun, these folks made it so. I just have so much admiration and respect for what they do and how they carry their duties out. Are these the most perfect and awesome Registered Nurses in Boise? I only know these RN’s so my answer is Yes. A heartfelt thanks to all of you!

Sir Koffs-A-Lot

Hold the bear close to your chest if you must cough. It helps to alleviate the pain. (I didn’t call it a Teddy Bear, Barbara RN)

Ready to check out and go home.

Fresh Fruit
Turkey Meatloaf
Carrots and Corn

And it was not bad. Rather good. Not Vincinos, but good! For breakfast I usually had a Sausage and Onion Omelet with fresh fruit and OJ.

Richards Cafe Vicino Brunch

Oh yes. I had surgery on the 19th, went home on Jan 23 and had a birthday brunch to go to on Jan 24. It was delicious! Yes. That’s lox!

Other goodies for brunch!

Brunch plated.

Indian Creek Winery Owners Bill and Mui Stowe

Roast Pork
Spinach and Tomato Salad
Oven Baked Escalloped Potatoes

Marnie and Mac made this for us. Robin had dental surgery.

Brandy Poached Pears on Custard Pie

Marnie and Mac made this, too! I want the recipe for this and the pork above!

Robin making Blueberry Crepes!

Chicken Oveb Roasted Escalloped Potatoes Green Beans and Carrots

Chicken
Oven Roasted Escalloped Potatoes
Green Beans and Carrots

Special Food – Special Family

18 Monday Jan 2016

Posted by Bob and Robin in 4-Stars, Boise Restaurants, Breakfast With Robin, Buy Idaho, Captain's Shack, Comfort Food, Dinner With Family, Eggs, Eggs Poached, Flying Pie Pizza, Idaho Bacon, Idaho Eggs, Idaho Grains, Idaho Polenta Floriani, Idaho Pork, Italian Food, Local Farmers Markets, Meadowlark Farms, Next Generation produce, Party Time, Photos By: Bob Young, Pizza, Pizza and Brew, Restaurants, Salad, Special Dinners, Special Events, What's For Dinner?

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Flying Pie Pizza

Well, tomorrow at this time who knows where I’ll be. Open heart surgery to start at 0530. Do people actually move around at that hour? But I am so thankful for Marnie, Mac, Carlynne – Robin’s sister who came to help all the way from Delaware – Chris and my Super RN’s who are always in my thoughts – Robin, Roli and Cristi. They will hold my hand as will my sister Peggy and my brother Alex, although they will be long distance.
But one must eat first. Carlynne took us all out for pizza last night at Flying Pie Pizza and it was super, although I think the service is really getting slooooooow. The pizza is still great; The service is not. Thanks Carlynne for this treat. I also came across this chart which helps to figure out recipes if you must change the size and servings. A conversion chart of sorts. Enjoy and I will see you all in about a week. Cheers! Left-Click any of these photos to see them enlarged.

Idaho Breakfast
Next Generation Polenta
with
Meadowlark Farms Poached Eggs
Falls Brand Bacon
(Twin Falls)
Blueberries
(not from Idaho)

Flying Pie Pizza
White Pizza
with
Artichoke and Cheese Variety

Flying Pie
Meat and Vegetable Pizza

Tonight? Seafood dinner by Marnie, Mac and Carlynne. Homemade and good! Cheers!

Latest News From Parma Ridge Wine and Spirits

14 Thursday Jan 2016

Posted by Bob and Robin in What's For Dinner?

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Awesome winery bistro food right here near Boise! You gotta try this. Big party going? Please call first for availability of seating.

Treasure Valley Food and Wine Blog

I just received this from Parma Ridge Wine and Spirits. It is always a joy to get this information from them so we can “spread the word”. Well worth the trip to go see them and visit for a while. Love the Bistro and Chef Storm’;s creations. And Stephanie’s artwork on the walls. Delightful.
The Avielle pictured her is a delightful blush of Merlot. Mellow, slightly sweet but not overpowering and it pairs well with a variety of Chef Storm’s plates. Here is the information. Enjoy!

Join us this weekend for Fabulous Food, Wonderful Wine and an Awesome Atmosphere!
We are open 4 days this weekend in honor of Martin Luther King Jr. Day on Monday, January 18. Weekend Hours are Friday, 12-7 pm and Sat, Sun & Mon 12-5 pm. In addition to our Friday Happy Hour from 4-7, we will do an ALL DAY HAPPY HOUR on…

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“The Buzz” – Enoteria – Land of Wine

13 Wednesday Jan 2016

Posted by Bob and Robin in What's For Dinner?

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Good and exciting Italian wine dinner at the Buzz.

Treasure Valley Food and Wine Blog

No. Enoteria does not necessarily refer to The Buzz. However, there are many win es to be found at The Buzz. Enoteria, in this case, refers to Italy, or “the land of wine”. “… Because of its rich diversity of grape varieties and many acres dedicated to cultivated vines … In more ways than one, Italy became a gigantic nursery and a commercial hub positioned at the heart of the Mediterrean for what would become western civilation’s first ‘globally’ traded product – wine.” [wine lecture, The Buzz] As the vintners of Italy, primarily in the Tuscan region, became aggressively determined to enter the world stage as a major producer of wine, some of the best wines ever produced included the varietals Amarone, Barolo, Brunello di Montalcino and Passito de Pantelleria. Another true Italian wine is a Pinot Grigio – Pinot Gris is a copy, albeit sometimes a…

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Yummy Beef Short Rib Borscht

12 Tuesday Jan 2016

Posted by Bob and Robin in Acme Bake Shop, Acme Bakery, Beef, Captain's Shack, Classic Cuisines, Dinner At The Captains Shack, Dinner With Family, Idaho Beef, Idaho Potatoes, Idaho Vegetables, Local Farmers Markets, Main Dish, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, Recipes - Russian, Russian Food - Borscht, Stew, Traditional Food, Vegetables, What's For Dinner?

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beets, borscht, Carrots

You say you don’t like borscht? Or beets? The addition of the beef short ribs and the carrots, sure does sweeten the flavor of the shredded beets. The red color is still there for the soup, but the beet flavor is very mild. Robin and I think it is a superb alternative to an “official” borscht. Here is the recipe, if you want to try this – Beef Short Rib Borscht. Print one out. It takes a while to cook, we use the CrockPot, but it is well worth the effort. Left-Click any of the following photos to see them enlarged. Enjoy and let us know how you liked it. Notice that there is no cabbage in this borscht. Cheers!

Onions are caramelizing in the beef fat.

Braised – caramelized – beef short ribs, beet stems and potatoes are waiting for the beet cooking liquid.

Oh my. The finished product! And as the recipe says, “Ladle the soup into bowls and garnish with the scallions, dill and a dollop of crème fraîche [or sour cream]. Serve with spicy mustard and slices of dark bread.” The diced scallions and dill or fennel will really add to the flavors.

Eggs In The Basket

09 Saturday Jan 2016

Posted by Bob and Robin in Acme Bake Shop Sourdough, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Brunch, Brunch with Robin, Cheese, Eggs In The Basket, Idaho Eggs, Idaho Potatoes, Meadowlark Farms, Photos By: Bob Young, Prosciutto, Recipe By: Bob Young, Recipes, What's For Dinner?

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baked eggs, eggs, eggs in the basket, Prosciutto

A good, and different, breakfast. Easy to do, just takes a little time. Simply potato hash browns, bacon or prosciutto and a little cheese. I also mix in some turmeric and onion powder with the melted butter when I add it to the potatoes. Really good flavors. Here are some sequential photos of the process. Takes about 1 hour, 20 minutes until it is ready to eat. Enjoy!

Prosciutto is diced and lightly browned.

Shredded potatoes are placed in a muffin tin and cooked - browned - in a 350 degree F oven for about 25 minutes. Let cool before adding the eggs.

Shredded local Idaho potatoes are placed in a muffin tin and cooked – browned – in a 350 degree F oven for about 25 minutes. Let cool before adding the eggs.

Eggs are placed in the cups and baked for about 20 minutes until the whites are set.

Idaho eggs from Meadowlark Farms, are placed in the cups and baked, with the prosciutto, for about 20 minutes until the whites are set.

Plated. Prosciutto is added and a little cheese. Place under broiler until the cheese is melted. Remove and plate.

Plated. A little shredded cheese is added. Place under broiler until the cheese is melted. Remove and plate. Everything in one serving. About 13.5 carbs per serving.

Try This For Breakfast!

02 Saturday Jan 2016

Posted by Bob and Robin in Acme Bake Shop Sourdough, Alpicella Bakery, Bearnaise Sauce, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Classic Sauces, Eggs, Eggs Poached, Herbs and Spices, Housemade Béarnaise, Housemade Sauces, Idaho Eggs, Local Harvests, Photos By: Bob Young, Recipes - Breakfast, Recipes - Sauces, Salmon, Seafood, Spinach, What's For Dinner?

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Béarnaise, classic sauces, Poached eggs

Now this is a great twist on Eggs Benedict. Instead of Hollandaise Sauce, use a Béarnaise Sauce. This is one of the sauces that you should have in your recipe box, or book, or file or pocket. Basically a Hollandaise Sauce, but with the addition of tarragon – lots of tarragon – and diced shallots. Hollandaise Sauce on Eggs Benedict or fresh steamed asparagus. Béarnaise Sauce on beef, salmon or these eggs. Enjoy! The photo here is to Parma Ridge Winery Bistro entrance. I bet if we talk nice, Chef Storm could/would try this. Hmmmmm!

Eggs Béarnaise with Fresh Baby Spinach and Salmon on Sourdough Toast

Swimming Eggs Béarnaise Florentine
with
Fresh Baby Spinach and Salmon
on
Sourdough Toast

Happy 2016 Everyone!

01 Friday Jan 2016

Posted by Bob and Robin in Bearnaise Sauce, Boise Farmers Market, Captain's Shack, Classic Cuisines, Classic Sauces, Dinner With Robin, Green Salad, Herbs, Idaho Eggs, Idaho Greens, Idaho Lamb, Idaho Wine, Idaho's Bounty, Lamb, Local Farmers Markets, Local Harvests, Meadowlark Farms, Photos By: Bob Young, Pinot Noir, Salads, Snake River AVA, Special Dinners, What's For Dinner?, Wine and Food, Wines - Idaho

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Grand Marnier, lamb, New Year Dinner

And to say Good-Bye to 2015 and Hello 2016, how about a nice dinner consisting of Felzien Lamb Chops with Bearnaise Sauce, Poached Green Beans and a Spinach Salad with Micro Greens, Carrots and Tomatoes that was topped with a wonderful Champagne Pear Vinaigrette. And the perfect – and it was perfect – match of wine with dinner – 1997 Indian Creek Winery Pinot Noir. It paired better than some new 2013 Ravenswood Winery Old Vine Zinfandel. Now that’s saying something! And it has been said that Idaho can not make a good wine. Think again! Then for dessert, wonderful sliced Fresh Strawberries with Grand Marnier Whipped Cream (Sorry for the poor photo of the dessert). And the very perfect dinner partner, the love of my life, Robin! Love to make these dinners for her. Here’s to another great year, Honey! Cheers!

Braised Felzien Lamb Chops Poached Green Beans SApinach Salad with tomatoes, micro greens and carrots Champagne Pear Dressing

Braised Felzien Lamb Chops
Poached Green Beans
Spinach Salad
with
tomatoes, micro greens and carrots
Champagne Pear Dressing
1997 Indian Creek Winery Pinot Noir