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Author Archives: Bob and Robin

After The BIG Game – Goldy’s!

28 Saturday Nov 2009

Posted by Bob and Robin in Celebrations, Food, Main Dish, Photos By: Bob Young, Restaurants

≈ Leave a comment



Question is, what do we do for breakfast after BSU wipes out Nevada, 44-33, for the WAC Championship. It was a late night! Let’s go to Goldy’s Breakfast Bistro for breakfast, a real traditional treat here in Boise. An awesome breakfast, and, we might even meet some BSU players!! Go Broncos! Look for Goldy’s on Facebook and their support of the Broncos!

An awesome breakfast. Top Row – Left to Right: Standard Breakfast, Scrambled Eggs, Red Hash browns and Toast; Eggs Benedict with Black Beans.

Bottom Row – Left to Right: Breakfast Burrito with Pico de Gallo and Croissant French Toast. (Left Click any of these photos to see in Full Screen.)

So there you have our After Thanksgiving and After BSU Triumph Breakfast!! If you get to Boise, you must try Goldy’s Breakfast Bistro!! See their Web Site. Cheers!

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Post Thanksgiving – Now What?

27 Friday Nov 2009

Posted by Bob and Robin in Celebrations, Food, Things To Do

≈ Leave a comment


And don’t tell me, “Black Friday”! I bet in the last 15 years, I have not been to the Boise Mall more than 2 or 3 times. And go to some store at mid-night in the cold and rain and suffer through the indignities of some people in line waiting for the store to open at 5:00am. I don’t think that’s going to happen – it didn’t! I did find out that my eyelids do not have any holes in them!

Or I can stay home and watch “Regis and Kelley”. As Bill Cosby said, “Yea! Right!” Or maybe watch the Rutgers and Louisville game – Rutgers 28, Louisville 14, late in the 3rd quarter. But there really is a light at the end of the tunnel. Boise State University (WAC 6-0; Overall 11-0) plays tonight at 8:08pm (MST) on ESPN2 for the WAC championship against Nevada (WAC 7-0; Overall 8-3). Prediction: BSU 25, Nevada 20; There is a wine tasting at a winery we have not been to yet (yes there really is!), Snake River Winery that we will meet our friend Geno and Debra and go together; And there is turkey ready to be made into a sandwich … right now … great cranberry relish … butternut lettuce … fresh dilly bread. YUM-O!

It’s a cold and overcast day in Boise. But the left-over turkey will satisfy the need for nourishment and probably forget the hotdogs and other football stand-bys. It won’t hurt once in a while. Oh well, there are my mental wanderings. Cheers!

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A Boise Thanksgiving!

27 Friday Nov 2009

Posted by Bob and Robin in Celebrations, Food Prep, Holiday Menu, Photos By: Bob Young, Wine and Food

≈ 1 Comment


Yes, it was a wonderful day starting at 10:00am when Chris – our Grandson – arrived to start making bread. He made the “Dilly Bread”; Sophia made the “Green Bean Casserole”, Jerri, of “Jerri’s Old Fashioned Pie Shop and Bakery” made the awesomely , sinful “Chocolate Truffle Pie”; Le Cafe de Paris surprised us yesterday with an “Apple Torte”; Robin and Marnie had the table all set and the dining room beautiful and Mac was here for moral support. Not much for me to do but sit back and enjoy the day …… and I did. We hope that everyone who reads this had a great day and I will think about you at “Black Friday”. I will be checking my eyelids for holes! Cheers and Happy Holidays!

Click to play this Smilebox slideshow: Thanksgiving 2009
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Pre-Thanksgiving – Les Fruits de Mer

26 Thursday Nov 2009

Posted by Bob and Robin in Appetizers, Main Dish, Party Time, Photos By: Bob Young, Side Dishes, Wine Dinners

≈ Leave a comment


On Wednesday night, Robin, Christopher and Mac and I all went to Le Cafe de Paris for Les Fruits de Mer, a treat of shellfish.

It all started with a delightful salad of Stone Crab Fritters on a bed of field greens and a remoulade sauce. Followed by Fanny Bay Oysters with cucumber mignonette, King Crab Legs with beurre blanc, Clams Casino with bacon, white wine, herbs and butter. But we’re not done yet! we also had Pernod Steamed Mussels and Creole Poached Prawns with chorizo and potatoes. The wine that we had with this delightful dinner was a Chateauvieux Vouvray that was the perfect paring.

Owner Mathieu Choux and I had a discussion on the East Coast Shellfish versus the West Coast Shellfish, noticing that the East coast shellfish has more natural salt and iodine than the West Coast. We both decided that a comparison dinner would be fun to do. He may do so in the future. In the meantime, look at these photos.

Click to play this Smilebox slideshow: Les Fruits de Mer
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Our Thanksgiving Plate

25 Wednesday Nov 2009

Posted by Bob and Robin in Food, Holiday Menu, Recipe: Bob and Robin Young, Recipes, Side Dishes

≈ 1 Comment


Several people have asked what we are making for Thanksgiving Dinner. Folks from Idaho, Michigan, California and South Africa. And no, that is not our house. It is one across the street from us and this is about the first year that they have gone so “all out”. I just thought it would be nice to have it here to “introduce” the Holiday Season! It certainly does light up the neighborhood. Here is our Thanksgiving menu (The pie was just delivered and it says “Keep Refrigerated”, so I guess I can not sample it. You know, The Queens Taster?) Enjoy – we will!

Wine Opener:
Ogni Giorno Lambrusco Amabile

Dinner Wine:

2005 Westerland Gewurztraminer (South African)

Spatchcocked 70 Minute Turkey
(Recipe found on the Boise Foodie Blog)
with
Madeira Turkey Gravy

Brussels Sprouts in Balsamic Reduction

Dried Corn

Dilly Casserole Bread

Dessert Wine:

2006 Bitner Vineyards Reserve Red Dessert Wine

Chocolate Truffle Pie
(Jerri’s Old Fashioned Pie Shop and Bakery – Listed on this blog)

We do hope that everyone who celebrates Thanksgiving, has a wonderful holiday. Cheers!

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Madeira Turkey Gravy

24 Tuesday Nov 2009

Posted by Bob and Robin in Celebrations, Food, Food Trivia, Recipe By: Robin Young, Recipes, Side Dishes

≈ Leave a comment


Just in time for the Holidays! Madeira Turkey Gravy “… is particularly fitting for Thanksgiving because Madeira, a fortified wine from the Portuguese island of the same name, flowed like water through the Colonies, having arrived here as ballast in ships. Sweet and mellow, reminiscent of sherry, Madeira beautifully enhances a turkey gravy.” (Real Age) Here is the recipe that Robin found to enhance that Thanksgiving dinner. Enjoy!

Madeira Turkey Gravy

Ingredients:
1½ t Extra Virgin Olive Oil
1 Onion, coarsely chopped
2 Carrots, chopped
2 stalk(s) Celery, chopped
3 c Chicken Stock
½ c Madeira
1½ T Cornstarch, mixed with 2 tablespoons water

Directions:
To Prepare Giblet Stock:
Heat 1½ teaspoons oil in a large heavy saucepan over medium heat. Add chopped onion, carrots, celery and the turkey neck and giblets. Cook, stirring occasionally, until well browned, about 15 minutes. Pour in chicken stock and bring to a boil. Reduce the heat to low and simmer, partially covered, for 30 minutes. Strain the giblet stock through a fine sieve (you should have about 2 cups). Chill until ready to use.

To Prepare Gravy: While the turkey is resting, pour the drippings from the roasting pan through a strainer into a small bowl, then place the bowl in the freezer for 20 minutes to solidify the fat.

Add Madeira to the roasting pan and cook, stirring and scraping up any brown bits, for about 1 minute; strain into a medium saucepan. Skim the fat from the giblet stock and add the stock to the pan. Skim the fat from the chilled pan juices and add the juices to the pan as well. Bring to a simmer. Add the cornstarch mixture to the simmering sauce, whisking until the gravy has thickened slightly. Season with pepper.

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Robin’s Different Salads

23 Monday Nov 2009

Posted by Bob and Robin in Photos By: Bob Young, Recipe By: Robin Young, Recipes, Things To Do

≈ Leave a comment


Here is a Rainbow Chard Mediterranean Style Salad. Rainbow chard, pine nuts and raisins. Serve this salad warm

The Bok Choy and Pomegranate Salad is full of bok choy, avocado, pomegranate seeds and with a pink grapefruit dressing. Serve this one cold. Of the two, I preferred this one.

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Food Trivia For Thanksgiving Week

23 Monday Nov 2009

Posted by Bob and Robin in Celebrations, Food Trivia, Rudy's Twin Falls, Thought For The Day, Trivia

≈ 1 Comment


Rudy's Cooks ParadiseIt is great to get these food trivia articles from Rudy’s. Here is the latest one for Thanksgiving week. Enjoy!

This Week in the History of Food & Drink

November 23, 1921: President Harding signs the Willis Campell Act, which prohibits doctors from prescribing beer or liquor.

November 24, 1762: The first written record of the word ‘sandwich’. Edward Gibbons Journal, 11/24/1762: ‘I dined at the Cocoa Tree… Twenty or thirty of the first men in the kingdom…supping at little tables…upon a bit of cold meat, or a Sandwich.’- I’ll give a toast to Mr. Gibbons when I snack on a turkey sandwich this Friday.

November 25, 1884: John Mayenberg, of St. Louis, Missouri, patented evaporated milk.

November 26, 2009: Happy Thanksgiving!

November 27, 1924: The first Macy’s Thanksgiving Day Parade. It was originally called a Christmas Parade.

November 28, 1863: Thanksgiving was first celebrated as a regular American Holiday.

November 29: National Chocolate Day

Everyone have a Happy Thanksgiving!!

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Lamb – Where To Buy

22 Sunday Nov 2009

Posted by Bob and Robin in Buy Idaho, Lamb, Local Farmers Markets, Things To Do

≈ 2 Comments


Buy Idaho
There seems to be a lot of traffic on this blog looking at the Lamb recipes. Also, several weeks ago, I had some folks asking where to buy lamb in the Boise area. Here are three suggestions.

Meadowlark Farms

Here is the first local business that specializes in lamb and lamb products. Before Robin and I started to buy our lamb from a 4-H student we know, we bought it from Meadowlark Farms. This is very good lamb.

Bluesage Farms

We have had some of their lamb and, from what I remember, it was good. Actually, I think that either of these suppliers will give you an excellent product. It will probably be personal choice from here.

If you live out of the area, you will probably have to contact them directly and I think they will do you well. But for now, let’s clear something up. If you notice, at each card description I stated that the lamb was “good”.
By “good” I mean that there is No gamey taste. No old mutton taste. I do believe that if you say you don’t like lamb, it is because what you have eaten in the past was mutton. Yes, mutton is strong flavored. No doubt about it. But like goat and wine, “It’s a matter of time”. (There’s a strange comparison) The older the lamb or goat, the stronger the flavor of the meat and it does change over time.

Another good source of food information is Guy Hand’s NPR program NW Food News. Check out his web site.

Behind The Menu

And finally, another source right here on the Internet is Michael Boss’ Behind The Menu site. Michael is trying very hard to bring the consumer an educated choice on where to eat and general information about food, food products and food producers. Both he and Guy Hand are also firm believers in the Buy Idaho program. Look at the Behind The Menu web site by clicking the link. You can also find it on Facebook. Hope some of this information helps. Have a great lamb meal and don’t forget the wine!! Cheers!

——————————

Lava Lake Ranch LogoThanks to Susan Ettesvold for sending another link for Idaho Lamb. This link is for Lava Lake Lamb, just a little South East of Sun Valley. There are some wonderful photos of the ranch on their web site and ways to contact them and order lamb.

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Le Cafe de Paris Shellfish Dinner

21 Saturday Nov 2009

Posted by Bob and Robin in Classic Sauces, Food, Main Dish, Restaurants, Things To Do

≈ 1 Comment


When it rains, it pours! Oh how2 I love this “job”!

Le Fruits de Mer
Fresh Shellfish Dinner

Hope all is well with you and yours. Our much awaited Shellfish Dinner is days away. To reserve a spot, reservations need to be made by Monday, November 23rd to ensure the freshest seafood order. Dinner is $39/person and includes a fresh salad, five seafood entrees, and a fabulous dessert surprise! Live Music by the Frim Fram Fellas and some great wines to pair with these fabulous dishes.

For those who have been to our previous shellfish dinners, there are a few changes to the menu, which I am sure you will enjoy! We hope to see you all here for this delicious event. Bon Appetit!

A Bientot!
Mathieu

Le Menu

La Salade

Stone Crab Claw Fritters field greens, rémoulade sauce


Fruits de Mer

Fanny Bay Oysters cucumber mignonette
•
King Crab Legs buerre blanc
•
Clams Casino bacon, white wine, herbs, butter
•
Pernod Steamed Mussels
•
Creole Poached Prawns chorizo, baby potatoes

Maybe we’ll see you there? Cheers!

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Think Local!! Buy Local!!

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Buy Local!

If you are not from Idaho, think about Buying Local in Your area! As for us, we have lived in Idaho since 1982. We Buy Idaho wherever possible.

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Food References and Recipes

Buy Local

And it does ... Just Make Sense! Regardless of where you are from.

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Think Local!! Idaho Products.

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The New Boise Farmers Market

Summer and Winter - 1500 Shoreline Dr, Boise (Americana and Shoreline)

Idaho Farmers Markets

A listing of statewide Farmer's Markets with contacts.

Find Your Local Farmers Market

Click on the graphic to find your local farmers market either by city or zip code.

Acme Baked Shop, Boise

Available at the Boise COOP. Some of the best bread in Boise and all local!! They make the bread for the 10 Barrel Brew Pub, Angell's Bar and Grill, Salt Tears, all here in Boise. Awesome rye bread that actually tastes like rye bread. And the baguettes .... Wonderful. (208) 284-5588 or runsvold2000@gmail.com

Brown’s Buffalo Ranch

Give them a call or EMail for awesome buffalo meat.

Desert Mountain Grass Fed Beef (formerly Homestead Natural Beef)

Desert Mountain Grass Fed Beef, with Bob and Jessica Howard of Howard Ranch in Hammett. The company will only sell whole animals to the Boise Co-op and Whole Foods stores in Boise and Utah. They will also be at the Boise Farmers Market.

Falls Brand Pork roducts

Click the image for pork recipes.

Kelley’s Canyon Orchard

1903 River Rd, Filer, ID 83328 Hours: 10am - 6pm, Phone: (208) 543-5330

Malheur River Meats

Matthews Idaho Honey

Matthews All-Natural Meats

Meadowlark Farms

All natural Eggs, Lamb and Chicken

Purple Sage Farms

True Roots Farm

Available at the Boise Farmers Market and online at https://www.trueroots.farm

True Roots is a local produce farm committed to sustainable and chemical-free farming practices. We raise pesticide-free and non-GMO produce fresh from the farm, offering a diverse variety of farm-fresh services to our local community. Since our founding in 2014, our mission has been to provide farm-direct access to clean, reliable, and affordable produce.

Reel Foods Fish Market

1118 Vista Avenue, Boise, ID 83705 (208) 713-8850 Monday-Friday: 10am-6pm, Saturday: 9am-5pm. Sunday: Gone Fishin’

Standard Restaurant Supply

Plenty of items for the home, too. Check them out. 6910 Fairview, Boise 83704 (208) 333-9577

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Some Awesome Recipe and Spice Sources. Culturally diverse.

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Crockpot Recipes

Many good recipes here.

A Taste of France

A collection of French recipes

Basque Recipes

Best Ever Recipes of Mexico

Malaysian Recipes

Awesome Malaysian recipes.

Memorie di Angelina Italian Recipes

My Best German Recipes Web Site

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There are a lot of recipes here.

Sauer Kraut Recipes

Recipes By Robin and Bob

Recipes that we have collected and created throughout the years.

Recipes of Elizabeth W. Young, Bob’s Mother

These are the recipes that my Mother collected over 85 or so years. The photo of my Mother was one of the last I have of her. It was taken in July, 1987.

Recipes From The Mediterranean Area

Soup and Chowder Recipes

Recipes from "My Recipes"

Deep South Dish Recipes

The Recipes of Greece

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The Shiksa In The Kitchen

Great Jewish recipes!

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Some Great Boise Restaurants.

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Asiago’s – Italian

Bella Aquila, Eagle, ID

775 S Rivershore Ln., Eagle, ID 83616 (208) 938-1900

Bar Gernika – Basque Pub and Eatery

202 S Capitol Blvd, Boise (208) 344-2175 (Checked)

Cottonwood Grille

913 W River St., Boise (208) 333.9800 cg@cottonwoodgrille.com

Enrique’s Mexican Restaurant

482 Main St., Kuna (208) 922-5169 New name. Was El Gallo Giro. Same owners and kitchen. The Best Mexican restaurant in the Boise/Kuna area, bar none!

Flying Pie Pizzaria

Goldy’s Breakfast Bistro

108 S Capitol Blvd., Boise (208) 345-4100

Goldy’s Corner Cafe

625 W Main St., Boise (208) 433-3934

Guanabanas – Island Restaurant and Bar

960 N Highway A1A, Jupiter, FL

Janjou Pâtisserie

Janjou Pâtisserie, 1754 W State St., Boise, Idaho 83702 (208) 297.5853

Mai Thai Asian Cuisine

750 West Idaho Street Boise, ID 83702 (208) 344-8424

Mazzah Grill – Mediterranean and Greek Cuisine

1772 W State St., Boise (208) 333-2566

Richards Inn by Chef Richard Langston

Formerly - Vincino's. New location at 500 S Capitol Blvd., Boise (208) 472-1463. Reservations are highly suggested.

The Orchard House

14949 Sunnyslope Rd., Caldwell (208) 459-8200

The Ravenous Pig

1234 N. Orange Ave. Winter Park, FL

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Think Local!! Boise Breweries, Brew Pubs and Wine Bars.
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10 Barrel Brewery Boise

830 W Bannock St., Boise (208) 344-5870

Cloud 9 Brewery and Pub

Opening Fall 2013 in the Albertson's Shopping Center, 18th and State in the old Maxi Java

Edge Brewing Company

525 N Steelhead Way, Boise, ID 83704 (208) 323-1116

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