Author Archives: Bob and Robin

Awesome Visit to Parma Ridge Winery and Bistro

31 Saturday Mar 2018

Posted by in 5-Stars, Beef, Bistro - Parma Ridge Winery, Chef Storm Hodge, Cream of Mushroom Soup, Dinner At Parma Ridge Restaurant, Dinner at Parma Ridge Winery and Bistro, Dinner With Family, Food Photos, Idaho Chefs, Northwest Clam Chowder, Pacific Salmon, Parma Ridge Specials, Parma Ridge Winery, Parma Ridge Winery Bistro, Party Time, Photo By: MJ Shaner, Photos By: Bob Young, Pork, Potatoes, Restaurant Reviews, Restaurants To Try, Seafood, Snake River AVA Sojourn, Sous Chef Magan, Syrah, What's For Dinner?, Wine and Food, Wine Dinner at Parma Ridge, Wines - Idaho

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It’s been a while since we were here last. But just to let you know, this is still a superb, 5-Star bistro. Superb food. Superb wines. Superb staff. Our many thanks to Chef Storm and Sous Chef Megan and their staff for a great dinner. Stephanie and her servers were awesome and service and friendliness was super. Chef Storm made a post on FaceBook that shows you how dedicated Storm and Stephanie are. “It’s always exciting when you get a surprise visit from the health inspector. It’s even more exciting when you get 100% and they say they’re going to come back and have dinner with their spouse!!!”
And if you are planning to go to the Parma Ridge Winery and Bistro tomorrow for Easter, and you do not have reservations, I was told yesterday that they are sold out! But if you are going to visit them – and I sincerely hope you will – here is some information that you will need: “We are open Friday,12-9 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. with wine tasting and our regular menu all weekend long. You can now text us at 208-946-5187 to make a reservation.” And if you still need information, here is their blog post (it changes weekly) on the Snake River AVA Happenings Blog: AVA Happenings at Parma Ridge.
OK. Here is what we had. Enjoy! We did! (Left-Click any of these photos to see them enlarged.)

Robin’s brother Brian came to visit.

Pork Sliders with Rosemary Fries

Storm’s Salmon

Rib-Eye Steak (To die for!)

An awesome Mushroom Soup

Superb “Northwest Clam Chowder”

A beautiful location. “Storm Clouds”.

Good Visit to Deja Brew in Meridian, ID

24 Saturday Mar 2018

Posted by in 4-Stars, Bistro, Bistro - Deja Brew, Boise Area Food Adventures, Breakfast, Breakfast With Robin, Cobb Salad, Coffee, Eggs Benedict, Hollandaise Sauce, Housemade Hollandaise Sauce, Lunch With Robin, Photos By: Bob Young, Pubs, Restaurant Reviews, Restaurants To Try, Salads, Special Beers, What's For Dinner?, Whats For Breakfast?, Wine and Food

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We did have a good visit to Deja Brew – Laugh A Latte in Meridian on March 23, 2018 at 112 East Idaho Avenue, Meridian, ID 83642. Phone – (208) 957-6442. Hours – Mon: 6:30AM-8:00PM, Tue: 6:30AM-8:00PM, Wed: 6:30AM-8:00PM, Thu: 6:30AM-9:00PM, Fri: 6:30AM-9:00PM, Sat: 6:30AM-9:00PM, Sun: 6:30AM-3:00PM. Good ambiance with plenty of open seating. It can be a little noisy, though; They need to turn the music back somewhat. You must order your food at the counter, but they will generally bring it to your table. They do have a good Breakfast/Lunch Menu with many varieties of coffee and tea. Their Dinner/Wine/Beer Menu, with a good selection of beer and wine. We will return to this bistro in Meridian. It is definitely a 4-Star restaurant/bistro. Here are some photos. Enjoy!

Their logo on the street side windows.

Robin checking the menu. The interior is very open, but can be noisy.

Virginia Dare Pinot Noir. A really good wine that goes well with my breakfast of Eggs Benedict and Robin’s Cobb Salad. Surprising. And yes, it is made in Virginia with Russian River (CA) grapes.

Robin had a Cobb Salad.

I had Eggs Benedict. The potatoes were good. Different. Just a little salty.

Updating the Recipe File

19 Monday Mar 2018

Posted by in What's For Dinner?

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The Captain says,

I am currently updating the Recipe File (Boise Foodie Guild Blog Recipes) and adding some photos with the recipe links. Not all links will have a photo due to a total disc failure a while back. But those recipes that have readable graphic files (photos), and ones I can find, will be affected. Thank-You.

Fake Tomatoes? Really!

11 Sunday Mar 2018

Posted by in Bolognese Sauce, Captain's Shack, Cento San Marzano, Food, Homemade Sauce, Housemade Marinara, Housemade Sauces, Interesting Information, What's For Dinner?

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“Much like how Champagne can only be called champagne when grown in the Champagne region in France, San Marzano tomatoes must be grown in the Agro Sarnese-Nocerino region of Italy to be called such. When the tomatoes are canned, they are required to have a DOP emblem on the label to symbolize their authenticity.” [wideopeneats] Here is a link to the full article and it is an eye opener. An excellent read. San Marzano Tomatoes Fake.
From the Cento website, (Cento Tomato Products)

Cento is the only United States brand that owns its production facility in the Sarnese Nocerino area of Italy, literally in the shadow of Mount Vesuvius. The rich volcanic soil, high water table and ideal Mediterranean microclimate all combine to make San Marzano tomatoes the premier choice for any recipe.

And why are the Cento San Marzano tomatoes so popular in many of the larger professional kitchens?

SAN MARZANO TOMATOES
San Marzano tomatoes are widely recognized by top chefs, foodies, Italian cooks and food aficionados as the gold standard for taste, but what makes them so special? San Marzano tomatoes get their name from the town where they were born, San Marzano sul Sarno, which is located in the Campania region of southern Italy. Characteristics of San Marzano tomatoes include a thicker tomato wall, less seeds and less acidity than other tomatoes, making them ideal for authentic Italian cuisine. San Marzano tomatoes thrive in the designated area of Italy because of the Mediterranean microclimate, high water table, and fertile volcanic soil. Truly authentic San Marzano tomatoes from Italy adhere to strict conditions and guidelines in terms of their growing, selection, and processing. Certified San Marzano tomatoes must be obtained from plants of the same ecotype, grown within a specific territory allowed in Italy, and contain characteristics that comply with standards set in Italy. [Cento]

Watch some of the Food Network Italian and Tuscan chefs, and you will see that they use Cento products. There is a reason and it is stated above. We always have some on our shelves.

Valentines Dinner at Parma Ridge Winery Bistro

12 Monday Feb 2018

Posted by in 5-Stars, Appetizers, Beef, Bistro, Bistro - Parma Ridge Winery, Buy Idaho, Classic Cuisines, Cream Sauces, Dinner At Parma Ridge Restaurant, Dinner With Robin, Food Photos, Housemade Sauces, Idaho Wine, Idaho's Bounty, Lobster, Mushrooms, Photos, Photos By: Bob Young, Pork Belly, Risotto, Seafood, Special Dinners, Special Events, What's For Dinner?, Wine and Food, Wine Dinner at Parma Ridge, Wine Dinners, Wines - Idaho

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We have been to several 5-Star restaurants in Boise – Richard’s, Chandler’s, Cottonwood Grill, Andrae’s (when it was open) and Bern’s Steak House in Tampa, FL – and the dinner that Chef and Winemaker Storm Hodge and Sous Chef Megan Hartman prepared for us, and 50+ others, last night at the winery, gives any of these restaurants a very serious challenge. This dinner was every bit a 5-Star dinner. It was amazingly delicious. Kudo’s to the Chefs, their kitchen staff and the wait staff! I sincerely urge any of you who are in the area, to visit the Bistro on a Friday, Saturday or Sunday Brunch and have superb meal. (Here is more info at Parma Ridge Winery – Snake River AVA Happenings) Look at what they prepared and we enjoyed! (Left-Click any of the photos to see them enlarged.)

Let’s start with the way the butter, for bread, was presented. Beautiful.

Saffron Risotto
with
Butter Poached Lobster and Chive Oil
Parma Ridge Quattra
(super wine paring)

Fried Gnocchi with Char-Grilled Smoked Pork-Belly
and
Kalamata Gouda Cream
2016 Parma Ridge Issac Storm
(The gnocchi was made in-house and the pork belly was smoked 8 hours in-house! Good wine paring.))

Fillet Au Poivre with Crispy Caramelized Onion Polenta
Cognac Tarragon Mushroom Sauce
and
Lemon Grilled Asparagus
2016 Parma Ridge Big Red
(Chef Storm came up with the sauce. Delicious! Robin had some steak this morning for breakfast with an over easy egg! And yes, the asparagus went with the wine! Superb paring with the wine.)

Tiramisu Trifle with Espresso Rum Caramel
2017 Parma Ridge LaRea Dolce
(Super wine paring – almost a TBA! The tiramisu Chef Storm made from scratch without egg yolks. Amazing!)

Weekly News From BFM

09 Friday Feb 2018

Posted by in What's For Dinner?

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Seeds are going into the ground, meetings are being held and funding is being sought and distributed. Winter is so busy it’s starting to feel like Spring!
Boise Farmers Mobile Market Expansion
Grant Received – and More!
We are thrilled to announce that the Boise Farmers Mobile Market has received a St. Luke’s Community Health Improvement Fund grant!

This $8,000.00 grant will help expand the Mobile Market to 4 days each week during the season (Memorial Day to Labor Day) and assist with better marketing of our Double Up Bucks and SNAP programs. We are happy to work in concert with St. Luke’s mission “to improve the health of people in our region” and do our part, here, in our Boise neighborhoods.

We have also received $1,200 in Individual Support already this year! We have another $4,000 to raise to fund the summer. If you haven’t read about last year’s success, you can read about it here: 2017 Mobile Market Impact Report.

We would love to have your support. If you feel inspired you can donate any amount, big or small, here: DONATE

Help us get produce and eggs out into the neighborhoods to community members who don’t have access to healthy food!

Earthly Delights Farm The Seed of the Week
Rossa di Milano!
Allium cepa
These gorgeous, long-keeping hotties will be the star of many meals! Excellent Italian heirloom variety, flat-heart shaped and rosy pink. Good storage onion with a hint of hot spice. Perfect for northern latitudes. Long day type. 114 days. Brought to you by our friends at the Snake River Seed Cooperative.
They sell heirloom, non-gmo, open-pollinated seeds grown by 29 small, family farmers around the Intermountain West.

On stage this week is Rossa di Milano Onion! We love this beautiful, rosy pink, flat-heart shaped onion for its petite size and its flavor! It’s an Italian heirloom variety which stores well over winter.

For any gardeners who have been stirring with this warm weather, go full steam ahead with starting onion seeds now! You can plant many seeds together in a small pot, then separate the onion sprouts when transplanting outdoors in early April.

These seeds were saved right here in Boise, Idaho by Earthly Delights Farm! You can’t get much more local than that! You can find them on the Snake River Seed Coop website: http://snakeriverseeds.com/product/rossa-di-milano-onion/

Register Now and Get Involved!

9th Annual Soil Health Symposium

Bringing Our Soil Back To Life
Thursday, February 15, 2018
7:30 am to 4:30 pm
Four Rivers Cultural Center
676 SW 5th Ave., Ontario, OR

The 9th Annual Soil Health Symposium is coming up! If you are interested in Soil you will want to attend the 9th year of this incredibly informative symposium, offering useful farming practice information, and to hear what improvements other local producers have added to their routines.

Attend the Soil Health Symposium this winter. Registration and other speaker information can be found at http://www.payetteswcd.org.

Boise Farmers Market is Coming Soon!

02 Friday Feb 2018

Posted by in BFM, Boise Adventures, Boise Farmers Market, Boise Food Adventures, What's For Dinner?, Wrinkled Crinkled Crumpled Cress

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The weather outside right now is cloudy and 60 degrees! It’s Springtime in the Rockies. And with Spring, comes the Boise Far,ers Market. Here is the latest news from them.
Even though it’s winter, there is a lot going on in the world of local food and local sustainable farming!
The Babies are Growing Up at True Roots Organics!
Kaimana, the youngest farmer at True Roots Organics, and his side-kick Nala are checking the seedlings to make sure all is well.

These were planted in early January and are already sprouted, but we couldn’t pass up on this darling pic!

With biodynamic innovation and some large black barrels that absorb the heat of the sun, the inside temperature in the green house is 60 degrees plus. Perfect for spring seedlings.

Wrinkled Crinkled Crumpled Cress

We can hardly wait to enjoy the fresh produce from the True Roots Organics booth come April!
The Seed of the Week
Wrinkled Crinkled Crumpled Cress!
Brought to you by our friends at the Snake River Seed Cooperative.
They sell heirloom, non-gmo, open-pollinated seeds grown by 29 small, family farmers around the Intermountain West.

This variety is not easy to harvest commercially due to its small size, so it is perfect to grow for your home garden! In addition to offering a unique, lovely floral-spice flavor for salads and dishes, it can also be grown as an ornamental plant in your garden! The seed stalks are a beautiful filler in bouquets and can be dried for fall and winter wreaths.

This cress comes from well known plant breeder Frank Morton, located in Philomath, Oregon. Frank Morton has bred many varieties of delicious greens in the Willamette Valley of Western Oregon. We enjoy trialing these greens to see which grow well in our high altitude desert climate. Wrinkled Crinkled Crumpled Cress is one of those varieties that have been a success!

tHe FuNkY tAco!
Another BFM Vendor Gets a Storefront!
The Funky Taco is going brick-and-mortar! We’re sure you’ve seen the construction on the corner of 8th & Bannock. That’s Funky Taco’s new location!

 

Below is a short interview we did with co-owner, Sheri Archambo.

How long has the Funky Taco food truck been around?
We started in April of 2013 in step with the Boise Farmers Market.

What made you decide to create it?
We decided to create the food truck for a number of reasons. One of those being our passion to create interesting and delicious food that is sourced as locally as possible. We thought the food truck would be a great platform for us to develop our concept and provide us with valuable feedback that would allow us to establish a brick and mortar location in the future. Being part of the Boise Farmers market allowed us to develop relationships with local farmers who has provided us with education and product that you can’t get anywhere else.

Funky Taco

What was the tipping point that drove you to establish a brick and mortar business?
Owning our own restaurant is a dream for us, we have taken the time to during this process to assure long term success. There have been numerous tipping points. We’ve had many repeat customers who have encouraged us to build a restaurant so they could enjoy our food more than just Saturday mornings at the Boise Farmers Market or special events around the valley. There have been several locations that were considered for the brick and mortar but nothing felt “right” until 8th and Bannock presented itself. We knew deep in our hearts this was the right decision.

Has the Boise Farmers Market had any role in your success?
Yes, of course! The Boise Farmers Market has allowed us to grow in may different areas of our business. We have developed personal and working relationships with our farmers and other speciality food vendors at the market. We’ve learned a lot from the vendors about farming, food, and our overall business. They’ve been valuable in shaping our concept and our mission as restauranteurs.
In addition, we have also developed a loyal repeat customer base who come back each week bringing their friends and family to share in “the food” and “the experience”. We will continue to develop our existing relationships with the Boise Farmer Market producers and wish to also forge new relationships as well. These relationships have been a big part of our success and we will count on them being a big part of our success in the future.

When will you be open for business?
We are hoping that the restaurant will be open at the end of February. We are thinking our hours will be from 11 – 9 Monday to Wednesday, 11am – 11pm Thursday Saturday, although that’s not final just yet.

What “insider” info can you give us?
The restaurant is going to be an exciting and comfortable place to enjoy creative and nutritious food. We have an elevated stage where we will have live music with a state of the art PA system. With such a great location in downtown we’ve made the space something that we know our customers and the Boise Farmers Market will be proud of.

tHe FuNkY tAco will be opening late February at 801 West Bannock in Downtown Boise. Locally sourced healthy taco-licious grub. We can hardly wait!

Marsala Sauce vs Madeira Sauce

30 Tuesday Jan 2018

Posted by in What's For Dinner?

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Just in case you missed this post in 2010.

Bob and Robin's avatarBoise Foodie Guild

Two very, very classic sauces!! I told Robin that I have posted and article and recipe from Rudy’s – A Cook’s Paradise about Marsala Sauce. And she said that there is a difference between Madeira Sauce and Marsala Sauce. I know. But the question is: How many others are not aware of the differences? I have the book, The Sauce Bible: Guide to the Saucier’s Craft by David Paul Larousse. If you are into cooking and sauce variations based on the classic sauces, this is the book for you. But for now, look at the basic differences between these two awesome sauces.


Madeira Sauce
(Sauce Madère)

Ingredients:
1 T Butter, unsalted
1 Shallot, Minced
1 c Madeira wine
1½ c Demi-Glaze
2 T Butter, unsalted and cut into ¼ –inch cubes

Directions:
Sauté the shallot in the butter for 3 to 4 minutes. Add the Madeira and simmer until reduced…

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Like honey? Try Tupelo Honey.

29 Monday Jan 2018

Posted by in Boise Food Adventures, Food, Food Photos, Food Trivia, Honey, What's For Dinner?

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And I do like honey. The natural honey from Weiser, ID is really good. Idaho Honey Apiaries, 426 Krause Rd, Mathews Farms in Weiser, to be exact.
And those of you who read this blog and follow it, know that I use 99.9% Idaho products. Especially Idaho farm products – eggs, beef, lamb, chicken and all kinds of produce.
But there are some times when I defer to the 0.1% of the time when I leave the trend and go outside of Idaho. Honey. My favorite, hands down, is Tupelo Honey! (Tupelo, MS was named after the tupelo tree!) It is a fruity, floral and slightly tan. It is delicious! From healthywithhoney.com, “…The center of all tupelo honey producers is Apalachicola River, in the Florida Panhandle. Tupelo honey is produced wherever tupelo trees bloom, all over southeastern USA, but the purest and most expensive version (certified by pollen analysis) is produced in this valley.”
Tupelo honey is a high-grade honey produced in a small region in North Western Florida and Southern Georgia from White Ogeechee Tupelo trees. The honey color is light golden amber with a greenish cast. It has a mild floral and fruity taste. The aroma is cinnamon and floral. The honey is produced from the Ogeechee tupelo (southeastern United States) Nyssa ogeche, commonly referred to as Ogeechee tupelo, white tupelo, river lime, ogeechee lime tree, sour gum or wild lime is a deciduous tree.

Nyssa ogeche (Ogeechee tupelo) in bloom

“Tupelo honey’s high fructose content resists crystallization for years. Because of its light floral aroma and balance it goes well with strong blue cheeses (Roquefort, Stilton, Gorgonzola, Cabrales cheese etc.) and fruit such as fresh roasted peaches. Some diabetics use Tupelo as a sweetener because of its high fructose (levulose) content.” [honeytraveler.com]
Since Tupelo trees grow in swampy areas and beekeepers want the hives close to the trees, it is common to place the beehives on platforms to avoid flooding along side of the swamp. Some beekeepers still use boats to access their hives. In Florida, beekeepers keep beehives along the river swamps on platforms or floats during tupelo bloom to produce certified tupelo honey, which commands a high price on the market because of its flavor.

Tupelo tree grove.

Tupelo floral content can be as high as 95% although only 51% is required by the state to be labeled, “Tupelo Honey”… The tree, first discovered by William Bartram along the Ogeechee River in Georgia, it is also known as Swamp Gum, Sour Tupelo-Gum, Bee-Tupelo, Tupelo Gum and Ogeechee-Lime Tree. It produces 1.5-inch-long, showy red fruits that ripen in autumn. The juice can be used as a substitute for limes, hence its common name. The Tupelo Honey Festival in Wewahitchka, Florida, referred to as “Wewa” by locals, is celebrated annually on the 3rd Saturday of May at Lake Alice Park. Here is a link to more info for the Tupelo Honey Festival It is a great place to try to buy fresh Tupelo honey and talk to the beekeepers that have upheld the traditions that have made Tupelo honey famous.

Tupelo Honey

The only place in Idaho that I know of that has Tupelo Honey on the shelf is the Boise Coop, in Boise. A 13.5 oz jar should run about $6.73. If you would rather, you can go directly to one source at Swanson Vitamins, and they do have the honey from YS Eco Farms, but only in season! Enjoy the honey. We do!

What’s the Difference Between Stock and Broth?

24 Wednesday Jan 2018

Posted by in Beef, Captain's Shack, Classic Sauces, Food Prep, Herbs, Homemade Stock, Idaho Beef, Photos By: Bob Young, Special Information, Stocks and Soups, What's For Dinner?

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Roasted Beef Bone Stock with fresh grated Turmeric and Ginger, sea salt and fresh ground pepper.

This has been a question that I get quite often. It’s time to post a response. From Emma Christensen at thekitchn.com our answer seems to be quite clear. And non-complicated.

For years I assumed that “stock” and “broth” were interchangeable terms for the same thing: liquid flavored with vegetables, meat scraps, and bones, used as the base for soups, sauces, and other dishes.
But is this actually the case? It turns out there is a slight but significant difference between stock and broth.

The Primary Difference Between Stock & Broth
Often stocks and broths both start off the same way: scraps of vegetable, meat, and bone are slowly simmered to extract as much flavor as possible. But there is technically a difference between the two.

Broth: Technically speaking, broth is any liquid that has had meat cooked in it. Of course, now broth really is a catch-all for any flavored cooking liquid, including broths made by simmering fish, vegetables, or even legumes.
Stock: Stock, however, always involves bones, simmered for a long time to extract their gelatin and flavor. The thick, often-gelatinous nature of stocks is only possible when bones are present. Roasting the bones makes for a richer, more deeply colored stock, but it’s not essential to the process.
Seasoning Makes a Difference
There are other differences as well; chief among them is seasoning. Stock is a liquid that is left unseasoned for cooking with. But broth is usually seasoned and can be drunk or eaten on its own.

For the most part, a stock should be an unseasoned liquid. Broths, on the other hand, get some seasoning. We add salt; some other spices, like black pepper; and perhaps a splash of wine — all for the purpose of making this neutral stock taste delicious and drinkable on its own.

So, a more technical definition for broth would actually be “seasoned stock.” Now that the salt and other seasonings are added in, broth is tasty and satisfying.

It might seem like stock will always end up salted and seasoned once it’s used, and therefore saying there’s a difference between the two is really just splitting hairs, but the point of stock is that you have control over how it gets salted and seasoned from dish to dish. Maybe the stock will be used for poaching fish, so you only want a little or no salt. Maybe you’ll be reducing it down to a sauce, so starting off with a salted broth will make the reduction taste too salty. The point is that stock is a blank slate, while an already seasoned broth is not.

(Image credit: Emma Christensen)
A New Way of Doing It
Culinary schools and passed-down kitchen wisdom say that broth is made from meat and stock is made from bones. Meat gives flavor, which is why it is necessary in a broth that can be eaten alone. Bones, cartilage, and skin have collagen, which when heated, turns into gelatin that gives a stock body and a thicker, richer texture in the mouth.

However, whether you’re making a meat-based stock or broth, it’s always best to include as much raw material as possible. While you can skew the proportions in either direction, depending on what scraps you have or what flavor and body you’re going for, having both will ensure that your stock or broth is flavorful yet has body and isn’t thin. And if your liquid is cloudy, don’t sweat it — flavor is the important thing here.

Are Store-bought Stock and Broth the Same?
All of this said, this difference between stock and broth is fairly confined to the restaurant and professional culinary world. In our home kitchens, the terms are generally interchangeable.

I also see “stock” and “broth” both used to describe the same product in the grocery store, sometimes salted and sometimes not. Personally, if I’m not making my own, I prefer to buy brands with the least amount of sodium (salt) since that gives me the most control with my own seasoning.

What do you think? In your everyday cooking, is this a technical difference, or do stocks and broths both have a place in your cooking?