26 Monday May 2014
Must set up the grill. Clean it. Make sure gas cylinder is full. Clean the racks. Try it out! And that we did.
24 Saturday May 2014
Tonight we took a break from our kitchen and went tro our favorite Japanese/Chinese/American restaurant – Sushi Joy! And once again, it was 5-Stars out of 5-Stars! Super good. Super delightful. And here Tiger, one of the owners, is doing a super job in making some sashimi and it is fantastic! He does a great job.
Robin is at Sushi Joy awaiting her order. It’s all made to order.
Robin had this Avocado – She Crab Salad.
I still love the house salad. So simple, yet so delicious. Especially their House Dressing.
For an appetizer, I had this delicious Soft Shelled Crab. The batter was so very light and the crab so delightfully mild and delicious. This dish was truly Goût de la mer – Taste of the sea!
My entree was Mango Chicken which was also great. But I think I am going back to the sashimi plates.
And Robin had the Lemon Chicken. This was big enough for two, even maybe three. Deliciously different.
24 Saturday May 2014
This was really very good. Fun to make and easy. It is a modified version of a traditional puttanesca, but just as good, I think. I will post the recipe in the recipe file later today. But for now, here is the dish. Enjoy!! For dessert, Robin cut up some watermelon and mixed it with some blueberries. Then splashed on some Grand Marnier. It was yummy. There is none left over! Here is The Puttanesca Recipe. You can also find it in the Recipe File as listed above.
2012 Bedrock Winery
Ode to Lulu RoseWatermelon and Blueberry Mix
with
Grand Marnier
22 Thursday May 2014
Not to long ago, we were watching the Cooking Channel and Bobby Flay came on with an add. He was making meatballs and then using a yogurt and parsley sauce with them. I think we duplicated that tonight. We made our meatballs out of a 50/50 blend of ground turkey and pork – not sausage – just ground pork. Here is the dinner we ended up with. Super good! Cheers.
Scalloped Potatoes
Sauteed Summer Squash and Zucchini
Radicchio e Fagioli
Toasted Acme Bake Shop Sourdough
19 Monday May 2014
Posted in Acme Bake Shop, Boise Artisan Bakery's, Boise Farmers Market, Buy Idaho, Cream Sauces, Dinner At The Captains Shack, Dinner With Robin, Grenache, Heirloom Tomatoes, Herbs, Idaho Lamb, Lamb, Local Farmers Markets, Local Harvests, Local Markets, Photos By: Bob Young, Recipes, Ste Chapelle Winery, Vegetables, What's For Dinner?, Wine and Food
Super lamb dinner and all the fixins’! The mint cream sauce is easy to do: After brazing the lamb chops, deglaze the pan with 1/4 cup of Cream de Menthe. Add 1/2 cup of cream and stir to blend. Reduce over medium heat until thickened. Taste and season as necessary. Place 1 Tablespoon, or so, on each chop and serve.
Braised Felzien Farms Lamb Chop
Acme Bake Shop Ciabatta
Farm Fresh Mixed Greens and Tomato Salad
Cauliflower with Brown Butter and Sage
2011 Ste Chapelle Winery
Grenache14 Wednesday May 2014
I would be remiss if I did not send our condolences to Tommy and his family for his loss over the weekend.
We had a very quiet and intimate wine tasting at the Buzz last night – Herbs and Wine was the topic. Great topic and job, Cristi! Your choices of topics is what makes these Wine Dinners so very interesting. If you live in Boise, or the surrounding area and you missed this event, you can redeem yourself tonight as the program is repeated. The program starts at 6:30pm and costs $20.00 per person for a 5 Course dinner and at least 6 wines. Here is what we had and the wines to go with dinner. Cheers!
![Herbed Quiche 2012 Wente Chardonnay 13.5% alc.a wonderful chardonnay with this quiche. [19]](https://boisefoodieguild.blog/wp-content/uploads/2014/05/13may2014_1_the-buzz_herbs-and-wine_herb-quiche.jpg?w=524&h=348)
![Herbed Chicken Broccoli Saffron Tomato Rice 2012 Fernandez Gomez Rioja 14% alc. superb match. went very well with the broccoli. [19]](https://boisefoodieguild.blog/wp-content/uploads/2014/05/13may2014_1c_the-buzz_herbs-and-wine_herbed-chicken_saffron-tom-rice.jpg?w=524&h=348)
![Lavender Cupcake with Honey Frosting 2012 Tranche 13.2% alc. I thought the balance was a little off on this one. The cupcake, however, was awesome! [17]](https://boisefoodieguild.blog/wp-content/uploads/2014/05/13may2014_1d_the-buzz_herbs-and-wine_lavender-cupcake_honey-frosting.jpg?w=524&h=348)
13 Tuesday May 2014
Posted in Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Rye, Big Lost River Meats, Boise Farmers Market, Bread, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Eggs, Local Markets, Photos By: Bob Young, Sausage, What's For Dinner?, Whats For Breakfast?
This is what I like about this time of year and the Boise Farmers Market. The chives in the eggs came from our garden. Truly an all Idaho breakfast. Most of these items are available at the Boise Farmers Market, every Saturday at 10th and Grove from 9am – 1pm. Take a look.
Big Lost River Garlic and Rosemary Sausage
Acme Bake Shop Toasted Rye
12 Monday May 2014
Posted in Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Sourdough, Boise Artisan Bakery's, Boise Farmers Market, Buy Idaho, Captain's Shack, Dinner At The Captains Shack, Dinner With Robin, Lobster, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Photos By: Bob Young, Purple Sage Farms, River View Gardens, Salads, Scallops, Seafood, Sourdough Bread, Volcanic Farms, What's For Dinner?, Wine and Food, Wines - California
Tags
Acme Bake Shop, Boise Farmers Market, lobster, ravenswood chardonnay, ravenswood winery, seared sea scallops
Farm Fresh Salad
1995 Ravenswood Winery
Sangiacomo ChardonnayThe wine went very well with dinner. This is still a superb wine whose time has come. Time to drink it. And then we can open our 2005 supply of this fantastic chardonnay. Hope it goes as well with this great seafood combination. The components for the salad were all from the Boise Farmers Market as was the Acme Bake Shop sourdough bread. We always eat so well at The Captain’s Shack!
12 Monday May 2014
I have never tasted Scotch Eggs. Robin has, probably in another life or at Piper Pub here in Boise. They were “invented” in London in an upscale department store. Here is a link for more information on Scotch Eggs – What Are They?, posted earlier on this blog. (There is a recipe there also.) They are really not too difficult to make, but I think I should have had the heat a little lower, cooked them slower and a little longer. But they were good. Enjoy!
Scotch Eggs prepped and ready for frying.
Scotch Eggs. This is how I presented them.
Scotch Eggs
10 Saturday May 2014
Especially good when you realize that the fresh salad greens were from the Boise Farmers Market this morning as were the tomatoes. The gravy was a sage gravy – the sage from our garden. Look at this.
Boise Foodie Guild 