Ah yes, so much fun to make these dishes. Some of the recipes are available and printed here. Enjoy! And yes, Idaho does raise shrimp and Australian Sea Bass. Look for Garden Creek Farms, Challis – “…Natural, Fresh, Sustainable Fish and Produce Production – Aquaculture and Aquaponics …”, ID (208) 339-4326 or email at jdoraz1963@gmail.com. Left-Click any of these photos to see them enlarged.
Fresh Strawberry
Fresh Baby Spinach
Blackberry Balsamic (Celia’s Gourmet Food, Celia’s Gourmet Foods and Olive Oil Dressing
Fresh Rosemary
Fresh Lavender Blossoms
Fresh Thyme and Thyme Flowers
Fresh Oregano and Oregano Flowers
Fresh Chives
1/2 lbs Unsalted Room temperature Butter
Mix all together
Place the butter/herb mixture on Saran (plastic) wrap.
Roll into a 2″ dia log and freeze.
Garden Creek Farms Idaho Shrimp
(braised until just pink in the Herb de Provence Butter)
Braised Pasta
(break pasta – thin spaghetti – into 3″ pieces. Add butter to pot and “fry” the pasta. Add water and cook as usual)
Diced Fennel Frons
Fresh Raw Cold Salad – Fresh Beet Threads
Fresh Raw Carrot Threads
Martin’s Swiss Dressing
Garden Creek Farms Australian Sea Bass
(egg dip, flour, egg dip and Panco. Fry over low heat until golden brown.)
Jasmine Rice
(brown Jasmine rice in butter; add water, 1T butter and Jasmine tea leaves. Cook over low heat covered until tender)
Steamed Sugar Snap Peas
Braised Pacific Salmon in Celia’s Gourmet Foods Mango Balsamic and Butter
Steamed Sugar Snap Peas and Beet Greens
Jasmine Rice
Idaho Goat and Vandalia Onion Kabob
Grilled Peach
Green Salad
with
Tomato
Carrot Threads
Martin’s Swiss Dressing
2015 Parma Ridge Carmenere
Scrapple
Scrambled Eggs
Fresh Fruit Mix
Acme Bakeshop Sourdough Toast
Egg-In-Hole
(Acme Bakeshop Sourdough Toast)
with
Fresh Vegetables
Rosemary/Garlic Sausage
Fresh Idaho Blueberries
Fresh Idaho Plums
Soft Idaho Egg
Idaho Honey
Butter
Lamb Roulade for Dinner
22 Monday May 2017
Oh yes! And a surprising dinner it was. I’ve/we’ve had Beef Rouladen several times. But lamb? This was a first. And this was superb!
A roulade is a dish of filled rolled meat or pastry. Traditionally found in various European cuisines, the term roulade originates from the French word “rouler”, meaning “to roll”.However, the term may be used in its generic sense to describe any filled rolled dish, such as those found in maki sushi.
Meat
A meat-based roulade typically consists of a slice of steak rolled around a filling such as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick, metal skewer or a piece of string. The roulade is then sliced into rounds and served. Of this common form, there are several notable dishes:
Braciole, Italian roulade consisting of beef, pork or chicken usually filled with Parmesan cheese, bread crumbs and eggs
Paupiette, French veal roulade filled with vegetables, fruits or sweetmeats
Rouladen, German and Hungarian beef roulade filled with onions, bacon and pickles. Also Kohlrouladen, cabbage filled with minced meat.
Španělské ptáčky (Spanish birds) are roulade in Czech cuisine. The recipe is practically identical with German Rouladen, perhaps omitting wine and adding a wedge of hard-boiled egg and/or frankfurter to the filling. Unlike the large roulade, sliced before serving, the “birds” are typically 10 cm (3.9 in) long, served whole with a side dish of rice or Czech style bread dumplings.
Szüz tekercsek (“Virgin rouladen”), in Hungary a dish[clarification needed] filled with minced meat.
Zrazy (or “rolada”), in Poland
Here is the Recipe for the Lamb Roulade. You can follow the photos for help. Enjoy!
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Carrot planks on th bed of ground lamb.
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Bok Choy on top of the carrot planks.
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Spinich is laid in place.
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Chopped Mint is sprinkled on the spinach.
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Gently roll the lamb into a roll using the waxed paper as a helper to keep the roll together.
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Place the roll into a bread pan.
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The lamb has cooled and is now sliced.
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Spring Salad Mix
2015 Parma Ridge Carmenere
Wonderful Brunch at Parma Ridge Winery Bistro
22 Monday May 2017
Posted in 5-Stars, Asian - Spices, Asian Food, BBQ Chicken, BBQ Sauce, Biscuits and Gravy, Bistro, Bistro - Parma Ridge Winery, Brunch, Brunch at Parma Ridge Winery, Brunch with Friends, Brunch with Robin, Chef Storm Hodge, Coconut Rice, Comfort Food, Dinner At Parma Ridge Restaurant, Dinner With Friends, Dinner With Robin, Dinner With The Winemaker, Green Salad, Korean BBQ, Photos By: Bob Young, Photos By: Parma Ridge Winery, Pizza, Sausage, Shrimp, Snake River AVA, What's For Dinner?, Wine and Food, Wines - Idaho
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Thank you so much Artist Stephanie and Chef Storm Hodge for another delightful brunch! These brunches are superb! 5-Star! (Bistro Weekend Menu – subject to change – or Parma Ridge Winery and Bistro) And many thanks to Garry and Donna for meeting us at the bistro for lunch, despite the highway detours! Here is what we had along with our 2016 Parma Ridge Winery Tre Bianchi and a 2015 Parma Ridge Winery Carmenere. Cheers! Left-Click any of these photos to see them enlarged.
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over
Coconut Lime Rice
with
Korean Barbeque and Sweet Chili Dipping Sauces
They were that good! Started out with 6 shrimp.
.
with
Coconut Lime Rice and a Korean Barbeque Sauce
.
with
Italian Sausage, Pepperoni and Mushroom with Homemade Red Sauce
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Mixed greens with apple cider vinaigrette, Bleu Cheese and Poached Pear with Grilled Bread
.
.
with
Melted Double Cream Brie, Apple-wood Smoked Bacon, and Sunny-side up Egg
with
Lemon-Tarragon Aioli and Rosemary Garlic Truffle Fries
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Sausage Gravy
over
Fresh Bacon Cheddar Biscuit topped with a Sunny Side Up Egg
And to follow-up from the Parma Ridge Winery web page,
Savor the Flavor
Offering both an in-house menu in the Tasting Room and custom menus for your scheduled event, Storm is looking forward to making your day special. From appetizers to full course meals, Parma Ridge offers both the taste and the view. Come by during tasting room hours to enjoy one of his delicious menu items, or contact us today to plan your special event!
I did mention to Stephanie that Robin and I have probably had close to all of the items offered on the menu. We have never had a bad selection, but there are some we prefer! The Parma Ridge Bistro is definitely a 5-Star winery bistro in the Snake River AVA.
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Love this photo by Stephanie Hodge! So dramatic!
Awesome Dressing
22 Saturday Apr 2017
This is one awesome dressing that can be used on a variety of dishes; burgers, steak, salads, shrimp dip, etc.
Combine 1 part Oma & Popie’s Drunk Uncle Wing Sauce (see them at the Boise Farmers Market or Oma & Poppie’s on FB) and 2 parts Martin’s Swiss Dressing (available online at Martin’s Swiss Dressing). Martin’s Swiss Dressing almost has an Asian component. I do hope you like this combination. We do!
3 Restaurant Visits
03 Friday Mar 2017
Posted in 3-Stars, 5-Stars, Alejandra's Mexican Restaurant, Appetizers, Asian - Sakana Sushi and Sashimi, Asian Food, Boise Restaurants, Classic Sauces, Cooking Styles, Dinner at Sakana Sushi, Dinner With Robin, Enchiladas, Food Photos, Hollandaise Sauce, Omelet, Photos By: Bob Young, What's For Dinner?
Well, 2 out of 3 isn’t bad. Le Peep in Meridian, ID, at 3036 North Eagle Road, Meridian, ID, 208-629-0155, is a 3-Star restaurant out of 5-Stars. On the other hand, Alejandro’s Mexican Restaurant in Marsing, ID at 208 Main St, (208) 896-5339 and Sakana Sushi, 7107 W. State St., Garden City, ID 83714, (208)-853-4993, Mon.-Thur.: 11:00am – 10:00pm, Fri.-Sat.: 11:00am-11:00pm and Sun.: 12:00pm – 9:00pm are both 5-Star restaurants. I urge you to look at these links and visit the restaurants and make up your own mind.
Le Peep reception desk.
Le Peep dining area. Very open and may be loud and noisy if full.
Lobster Omelet. It’s the sauce that cuts this dish down.
Spinach Crepes. There’s that “sauce” again. Plus the potatoes were cold.
Le Peeps problem is in their Hollandaise Sauce. It is advertised as Hollandaise, but it is far from it. Not bad flavors, just not Hollandaise and an unexpected taste. Plus, the potatoes were cold as noted in the caption above. Just can not give Le Peep a higher rating. Two of the better restaurants we went to were –
Alejandro’s Mexican Restaurant menu. #23 is superb!! (See the link above)
#23 Camerones al Estilo Provincia were superb. Great flavor. Sorry I didn’t get a photo of Robin’s 1 Chile Relleno and 1 enchilada
#23 Camerones al Estilo Provincia
Sakana sign on W State Street, Boise.
Cucumber and Calamari Appetizer
House Green Salad and Miso Soup
Robin had a Sashimi Delux
I had a Sushi and Sashimi Plate.
We watched as they made a Pink Lady for someone.
We also watched them make a Candy Cane. Someone had some beautiful and great food.
3 Horse Ranch Vineyards Wine Dinner at Bella Aquila
01 Wednesday Feb 2017
Posted in 3 Horse Ranch Vineyards, 5-Stars, Appetizers, Arugula, Asparagus, BBQ Beef, Bella Aquila, Carrots, Chocolate, Dinner With Robin, Dinner With The Winemaker, Eagle Hills AVA, Food Photos, Green Salad, Local Harvests, Photos By: Bob Young, Salmon, Special Dinners, What's For Dinner?, Wine Dinners, Wines - Idaho
Bella Aquila Restaurante in Eagle, ID sponsored the 3 Horse Ranch Vineyards wine dinner. A full 6 course dinner was served with as many 3 Horse Vineyards wines. The participation was superb and the crowd enjoyed themselves. It was good to see the Cunninghams again – it has been a while. They are the owners of the winery. Also they have added Brandon St-Martin to their staff as the winery manager. Just look at this menu. (You can Left-Click any of these photos to see them enlarged.)
Gary Cunningham, owner of 3 Horse Ranch Vineyards, talks to the crowd.
Brandon St-Martin, Manager
The menu. Look what you missed!
Passed Appetizers.
The Chefs are congratulated on a meal well done! Bella Aquila Manager is in the background.
Very good 2014 Vivacious™ wine.
Citrus and Celery Salad and Lamb and Peppers Ragu
31 Tuesday Jan 2017
Posted in 5-Stars, Captain's Shack, Cast Iron, Classic Cuisines, Clementine Orange, Comfort Food, Dinner For Robin, Dinner With Family, Fennel, Greek Food, Herbs and Spices, Housemade Sauces, Idaho Lamb, Idaho Potatoes, Idaho Vegetables, Lamb, Local Harvests, Malbec, Meadowlark Farms, Merlot, Meyer Lemon, Mini Peppers, Photos By: Bob Young, Potatoes, Recipe By: Captain's Shack, Recipe: Bob and Robin Young, Recipes, Recipes - Dinner, Recipes - Greek, Recipes - Salad, Salad, What's For Dinner?
Oh my! Such a good dinner. Loved this lamb. The Citrus and Celery Salad, which is posted in the Boise Foodie Blog Recipe File – along with many more recipes, was a delightful addition and paring to the Lamb with Peppers Ragu. Take a look at this delicious meal. The dinner is not difficult to prepare. Just use good lamb. We got this kabob lamb from Meadowlark Farms in Nampa, ID. (Our normal supply of lamb from Felzien Farms is limited to chops and ground this year.) This lamb is great with a Merlot or Malbec. Great to have Marnie with us for dinner.
Orange Upside Down Skillet Cake and Egg Thread Soup with Asparagus
16 Monday Jan 2017
Posted in 5-Stars, Asparagus, Baking, Captain's Shack, Cast Iron, Dessert, Dinner For Robin, Dinner With Family, Eggs, Food, Food Prep, Housemade Soup, Idaho Eggs, Idaho Vegetables, Local Markets, Photos By: Bob Young, Prep Work, Recipe - Dessert, Recipe - Soup, Recipe By: Captain's Shack, What's For Dinner?
Here is a wonderful – and very easy to do – Orange Upside Down Skillet Cake that we adapted from Rachael Ray. (Recipe in PDF) Really a super, good variation on the traditional Pineapple Upside Down Cake. We topped the cake with a Tiramisu Mascarpone instead of the whipped cream. Change the orange to lemon and use Limoncello instead of Grand Marnier and you might have another variation. The variations are limitless. Then also check out the Egg Thread Soup with Aspagagus found after the cake – Eat dessert first, Life is too short! Left-Click the photos to see them enlarged.
Caramelizing the orange slices. I use a mandolin to get the thin slices.
Cake batter is poured on top of the carmelized oranges.
The cake is cooked and is now cooling before removing it from the skillet. Nice brown edges.
Put a platter over the skillet, turn it upside down and the cake should come out easily. If not, tap it lightly to encourage it.
Cross-section of the cooled cake.
Tiramisu Mascarpone Topping
And here is the awesome Egg Thread Soup with Asparagus:
It’s been a cold and snowy couple of weeks. Spend more time in kitchen to warm up.
Christmas Eve Brunch
24 Saturday Dec 2016
Posted in 5-Stars, Acme Bake Shop Baguette, Baguette, Beef, Brunch, Brunch with Robin, Captain's Shack, Desert Mountai Grass Fed Beef, Dinner At The Captains Shack, Eggs, Eggs Sunnyside Up, Grilled Beef, Herbs and Spices, Housemade Rubs, Housemade Sauces, Idaho Beef, Idaho Eggs, Idaho Wine, Local Markets, Meadowlark Farms, Mushrooms, Mushrooms - Porcini, Parma Ridge Winery, Photos By: Bob Young, Recipe by: Robin and Bob Young, Snake River AVA, What's For Dinner?, Wines - Idaho
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Toasted Acme Bakeshop Bruchetta with Rubbed Garlic
Sunnyside Up Meadowlark Farms Eggs
2016 Parma Ridge Tre Bianchi
Now how good is this? Looks difficult to do, but surprisingly easy. Guess you want the recfipe. Here it is; Long but easy.
Porcini Rubbed Ribeye and Eggs
Adapted from: Chef Mario Batali
Ingredients – Porcini Rubbed Ribeye:
2 T Sugar
1 T Celtic Sea Salt
1 t freshly ground Tellicherry Black Pepper
1 t Red Pepper Flakes
¼ c Porcini Mushroom Powder
5 cloves Garlic, peeled and minced
¼ c Olive Oil
2 Ribeye Steaks, bone-in, 2-inches thickIngredients – Bruschetta and Eggs:
2-3 T Olive Oil
4 lg Eggs
1 loaf crusty Italian bread, sliced ½-inch thick
3 cloves Garlic, peeled
Extra-Virgin Olive Oil, to drizzle
large crystal Celtic Sea Salt, to garnishDirections – For the Porcini-Rubbed Ribeyes:
In a small bowl add the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic and 1/4 cup olive oil and stir well to form a thick paste that is the consistency of wet sand.
Rub the paste all over the steaks, coating them evenly. Wrap tightly in plastic wrap and refrigerate for at least 12 hours or overnight.
About 1 hour before grilling, remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Remove to a plate and allow to come to room temperature.
Preheat a grill or grill pan over medium-high heat. Place the steaks on the grill, cover and cook, turning every 6 to 8 minutes for 10-15 minutes for medium-rare, the internal temperature with a meat thermometer should be 125ºF. Transfer to a carving board and let rest for 15 minutes. After the meat has rested, thinly slice against the grain.Directions – For the Eggs and Bruschetta:
In a large nonstick pan, add a couple tablespoons of olive oil and place over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny. Season with salt and pepper. Serve with the steak.
Reduce the grill to medium heat and place the bread on top. Allow to cook until toasted and lightly grilled on both sides, about 1 minute per side. Remove and rub with a clove of garlic, drizzle with olive oil and sprinkle with sea salt. Serve with the steak and eggs.Tip: Use your favorite herb rub if you can’t find dried porcini or porcini powder or grind your own dried porcinis.
Wonderful Brunch at Parma Ridge Vineyards Bistro
11 Sunday Dec 2016
Posted in 5-Stars, Alaskan Salmon, Appetizers, Beef, Beer and Ale, Beer and Food, Bistro, Bistro - Parma Ridge Winery, Breakfast With Robin, Brocolli, Brunch, Brunch at Parma Ridge Winery, Brunch with Robin, Buy Idaho, Chef Storm Hodge, Chowder, Comfort Food, Dinner At Parma Ridge Restaurant, Dinner With Family, Food Photos, Grilled Vegetables, Parma Ridge Specials, Parma Ridge Winery Bistro, Photos By: Bob Young, What's For Dinner?
I do not generally add articles to this blog that concerns a winery – there are specific blogs for that, i.e. AVA Happenings in Idaho or Treasure Valley Wine Society or the Treasure Valley Food and Wine Blog. But this was a special visit to the Parma Ridge Winery and Restaurant. A 5-Star winery and restaurant, and well worth this post. And it won’t break the bank. You will have an outstanding meal, whether it is a Friday night Happy Hour visit, a Saturday evening dinner or a Sunday Brunch. And the kids are welcome also! The weather was foggy and slightly wet. The roads were wet, but not icy, until you drove on the “back” roads.
Here is what we had. Go to the winery. Eat there. And say “Hi” to Stephanie, that’s her artwork and to Chef Storm, who comes up with the fantastic epicurean treats. You won’t be sorry you went. Some of these treats are new to the menu. The servings are very adequate and border on being large. Four of us shared the following dishes. We also had some awesome wines to go with the brunch.
Daughter Marnie, cousin Dorothy from Portland and an awesome wife, Robin.
Fresh Baked Baguette with Roma Tomatoes, Italian Basil, Buffalo Mozzarella and Balsamic Reduction $5.95
with
Grand Marnier Brown Butter, Honey and a Balsamic Glaze $6.95
(They also offer an awesome Creamy Northwest Clam Chowder Same prices as Mushroom Soup)
Quarter-Pound Black Angus Burger with Melted Double Cream Brie, Apple-wood Smoked Bacon, and Sunny-side up Egg with a lemon-tarragon aioli and Rosemary Garlic Truffle Fries $9.95
Brined, Lightly Smoked and Pan Fried with Rosemary Truffle Butter and Rosemary Truffle Mashed Potatoes accompanied today by Grilled Broccolini Storm’s Homemade Grilled Bread $16.95
And to finish dinner – wonderful chocolates!
Blend of Cabernet Sauvignon, Malbec and Carmenere
(Wine Club Members Only)
went extremely well with the salmon, burger and cheeses
(I’m rating this [19] out of [20]. Almost as good as the 2014 Parma Ridge Vineyards Estate Grown Syrah …. almost!)
Creamed Spinach with Grand Marnier
Cream Baked Sweet Potato with Duck Gravy
And as we were leaving, I told Chef Storm that tomorrow night (Monday) I am making a 5 Hour Roasted Duck.
The cherry, cranberry, rosemary sauce for the duck.
I will probably also serve a 5 Hour Duck Sauce to go with it.
Chef Storm said he has never had a 5 hour roasted duck. And he asked me to
post photos – I will – and save him some. That may be more difficult as there are 4 of us eating it. I may have to make him one. That’ll be fun! Hmmmm!
Boise Foodie Guild 