So much fun in the past month or two. Fun in the kitchen. No particular recipe, just a game of “Chopped”. We have these items, now make something edible. Mostly I did.
Hopefully I found something from breakfast, lunch and dinner. To see any of these photos enlarged, Left-Click them. Lets start with Breakfast. I do hope this stimulates you to prepare something different. Good luck! Most of these ingredients, are available at the Boise Farmers Market at 10th and Grove.
Poached Eggs on a Potato Raft
Acme Bakeshop Toasted Sourdough
Alia’s Manhattan Morning
Fresh Everything Bagel
Pico de Gallo
Biscuits and Gravy
How about some lunch?
Curry Chicken Salad Sandwich on Ciabatta
Huevos con Salsa
And now, Dinner!
White Carrot Threads
Note: Yakitori is mostly a form of skewered chicken. But if you take the sauce, called “… tare, a special sauce consisting of mirin, sake, Japanese soy sauce (Shoyu. Prefered dark but white is also fine), and sugar …” and add it to something like this salmon, you get something completely different and good. No need to skewer the salmon, just marinate it for about 30 minutes and then slowly cook it on top of the stove or bake it in the oven. I do like this sauce and usually have some on hand. Easy to make.
Fig Jam Marinated Shrimp
Celeriac Thread Salad
Celeriac, also called turnip-rooted celery, celery root or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots.
Fresh Green Salad
Heirloom Tomatoes and Rose Turnip Threads
Heirloom Carrot Thread Salad
From Sushi Joy in Boise
Playboy Sushi Roll
Captains’s Shack Housemade Pasta with Prosciutto
Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, prosciutto cotto.
This all looks so great, and all beautifully served.
Bob and Robin said:
Bob and Robin said:
Reblogged this on Treasure Valley Food and Wine Blog and commented:
Some yummy merals to look at and dream!