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It is not often that I post “advertisements”, but this is an exception. In this case it is for the Boise Farmers Market – BFM. I have been going there during the summer for many years and it is the highlight of my week. If you are in the Boise area, please check it out. You won’t be disappointed. The winter market is indoors and only lasts for a few weeks. Look at the graphic below and either print it out or write down the information. It runs from November 16 to December 21st. I thank you and BFM thanks you. Happy Shopping!
I had the great pleasure to attend a Lox Class this past week. I’ve made lox before, but this was a great class to attend to learn maybe a better technique led by Brad Wolf. It is not difficult. 1-3 pounds of fresh salmon, 1/4 cup kosher salt per pound, 1/4 cup sugar per pound, 2 aluminium pans and saran wrap. You can also use some fresh herbs for this, too. We like fresh tarragon but others like black pepper and dill. Use what you like. Combine salt and sugar and add about 1/2 of it in one pan, add the salmon, skin side down, add the herbs if you are using them and coat the salmon with the remaining salt and sugar mix. Cover tightly with saran wrap and place the second aluminium on top. Weight down with something. I use a 5 quart cast-iron Dutch oven, but you can use anything. Place in the refrigerator for 48 hours. After 48 hours, rinse the salt, sugar and herbs off. Pat dry. Slice on the diagonal thinly using a very sharp Chef’s knife and enjoy! Here is the way mine turned out. Enjoy! (Click on an image to see enlarged)
Correction – The salt and sugar ingredients should be 1/4 cup per pound of salmon. Sorry for the error.
Sliced a piece off. Delicious!
Class Bagel and Lox with a good red wine. This one was a Porteugese wine.
Bagel and Lox for lunch.
Cranberry Sourdough and Lox. Different., but good.
So there you are. Easy to do, fun and a great party treat, for those who like Lox Enjoy.
It was strongly suggested by my friend Joe Levich that I try this Basque restaurant. Robin and I have been to 5 other Basque restaurants in Boise and two in Oregon, The Basque Hotel in Jordan Valley and The Basque Hotel and the Basque Restaurant in Winnemucca, OR. Ansots is definitely 5-Stars. Delicious! 560 W Main St in Boise, (208) 336-9166. http://www.ansots.com on the web. If you are in Boise, definitely try to enjoy their food. It won’t be difficult. Here are some photos of what I had – I was told to try a variety, and I did – and the inside. The Waite Staff is awesome.
Ansots is owned and operated by Dan, Tamara, and Ellie Ansotegui. Here we make a variety of chorizos, marinated solomo, and Basque bacon for you to enjoy at home. Our Ansots crew is also available to come to your house to cook and cater your event. We welcome you into our restaurant for small plates, Basque & Spanish wines, Basque natural cider, and espresso like you remember from your trips, either real or imagined, to the Basque Country.
The Ansotegui Inchausti family has been a part of the Idaho Basque scene for over a century. In 1908, Dan’s grandfather, Santiago Ansotegui, jumped ship in New York and made his way out west to find work. He ended up on a ranch in southern Oregon herding sheep. In 1911, his betrothed, Gregoria left Ibarrangelua, Bizkaia, in Spain to be with him. They were married and started their family. The couple had four children, Antonio, Domingo (Dan’s dad), Francisca, and Julia. They moved to Nampa in 1920 and lived across from the Spanish Hotel, a Basque Boarding House run by the Jausoro Family.
David Inchausti, Dan’s maternal grandfather, immigrated to the U.S. in 1922, working on the Drake Ranch between Challis and Mackay, Idaho. He returned to Spain in 1925, met and married Epifania Lamiquiz, and came back to earn the money to bring her back to the States. She came to the U.S. in 1928 with their 2 year old daughter, Rosie, who had been born after David had returned to the U.S. Although she was a seamstress by trade, Epi became the ranch’s head cook, and the Inchausti family took root. The family later moved to Hailey. David opened the Gem Bar and Epi started taking in Basque boarders to make ends meet. Epi became well known for her wonderful food as she served a few lucky diners each night if there was room. Ernest Hemingway, Bing Crosby, and Tennesse Ernie Ford, were among the famous who ate at Epi’s.
Dan Ansotegui has been involved in the Boise food scene for 40 plus years, starting both Bar Gernika in 1991 and The Basque Market in 1999. He was recently involved in Txikiteo known for its fine charcuterie and tapas. Dan drug in his wife, Tamara Ansotegui, and daughter, Ellie Ansotegui, into their project here at Ansots. They couldn’t be happier to work with a kinder, more talented man, but someday would like to try…
Ansots Web Page
The front door displays the times they are open. Generally a lunch schedule.
The inside prep area.
The smaller dining room. There is a much larger one, too
I had the Tortilla de Chorizo and Idiazabal Cheese Bocadillo, A 3 egg bocadillo with traditional chorizo and six-month aged idiazabal smoked sheep’s milk cheese with piquillo peppers and served in a baguette from Acme Bakeshop here in Boise.
This was really an easy week for grocery pick up at the BFM Drive-Thru on Shoreline Drive in Boise. The line moved pretty quickly. They have changed their modus operandi. It works out very well. I had a 9:15 pickup time and I was through the line in about 10 minutes or less. Here is a link to The Market Information.
And too. It’s great to hear a friendly and cheerful voice under the mask that they all wear -m I wear mine, too! Here are some photos from the process this morning. But I do miss the interaction with the vendors, but that will come. Enjoy!
The line was long, but it moved quickly.
The Drive-Up line
Picking up the order is an easy process. They direct you to a table. You show them your name and the time you are scheduled for. They go and get your already filled order, bring it back to you and put it in your vehicle, if you want them to. You’re done!
Order pick up.
My order in the back of my car. Notice the paperwork – your name, time and products ordered. Your credit card is not charged until you pick the order up. No Cash is transfered!
Our order displayed. From Acme Bakeshop Sourdough Loaf and a Turmeric Baguette, Baby Turnips, Salad Greens, Watercress and Bok Choy.
From Acme Bakeshop a wonderfully delicious Turmeric Bread made fresh. It will go very well with our lamb chops (Meadowlark Farms) tomorrow.
It never ceases to amaze me as to in the times of hardship and strife how all kinds of people – from all background, ethnicities and religions – come together to lend a helping hand and expect absolutely nothing in return! Such a great feeling.
And during this time of self and required quarantine due to the CoronaVirus, the generosity of people all comes to the surface. There are several churches, and other religious faiths, and businesses that have come to the aid of those in need. In particular the homeless and those who just need a meal and a smiling face. So we bind together and offer a helping hand and something to eat. And by the way, all of the food products and individual help are all donated! To these businesses, people and churches, Thank-You! Our part was at the 1st Presbyterian Church, 9th and State Streets, Boise. (Left-Click any of these photographs to see them enlarged!)
This sign was on a post in downtown Boise
Look at these meals. Usually fro 45 to 60 served on the 4th Thursday of each month at the 1st Presbyterian Church at 9th and State Streets in Boise. (The room and all facilities included, including the full kitchen!)
Filling the Dinner Bags
But before we moved to Dinner Bags, we had Baked Potatoes and all the trimmings. Look –
Baked Potato and Acme Bakeshop Dinner Roll
Baked Potato and Chicken with Acme Bakeshop Rolls and Salad
But then, we had to switch to the Dinner Sacks because of The Virus –
Hot Dog Rolls from Acme Bakeshop
Hot Dogs! Good ones! Not microwaved! Cooked the Old Fashion Way!
Packing the dinner sacks
Dinner Sacks in March
Dinner Sacks in April
and this is why we do it. Thank-You Joe Levitch for this photograph! It says it all. “Man Alone”
It isn’t often that we stop and think where our dinner tables would be without our local farmers! No. Produce and meats do not magically appear on our grocery store shelves. It must be produced and cared for by farmers. And in Boise, we are very lucky and honored to have some fantastic local farmers that bring their wears each week to us for our enjoyment and health. To you – Thank-You! Now to go into withdrawal until April 4, 2020. Here are some of the vendors who provided Robin and I with some awesome products.
Overall Market.
Available vegetables
Available Vegetables
Thank-You to-
Malheur River Meats
Eggs and Pork
Meadowlark Farms Eggs and Lamb
Acme Bakeshop Bread – Sourdough, Old World Rye, Whole Grain – Danish, Pantone
Gaston’s Bakery Ham and Cheese Croissant
Brown’s Buffalo Ranch Buffalo
Desert Mountain Grass Fed Beef Beef
Purple Sage Farms Vegetables, Greens and Herbs
The Jelly Lady Wide variety of jelly including Huckleberry and Orange Marmalade
Kelly Canyon Orchards Fresh fruits and jelly Marmalade
Fun time in the kitchen this past late summer. Mostly “playing” Chopped of the Kitchen: “These are the ingredients, make something edible!” In other words, mostly no recipe, just do it!
And let’s remember: The best ingredients are not processed ingredients, but rather go to your local Farmers Market. Visit your local fruit stand. You control what ingredients to use, not a major super market. Although, there are some really good super markets available, Just look at the ingredients and where the fruits and vegetables are grown, In My Not So Humble Opinion. Buy Local! Look at some of these meals. Enjoy, we did! Here is a link to Kelley’s Canyon Orchards for fantastic fruits. Look in the sidebar for more links to some fantastic produce and farm products.
Shrimp Omelet with Herbal Hollandaise Sauce. Here is the recipe that we use for making our own – from scratch – Hollandaise Sauce. CIA Basic Hollandaise Sauce. We modified this one to add fresh herbs, from the garden.
Robin said she wanted a toasted shredded wheat biscuit for breakfast with bananas. I added the blueberries. The biscuit has brown sugar on it that is caramelized with a torch.
Or how about this Toasted Whole Wheat Sandwich with Avocado and Tomato for breakfast. The tomato was from True Roots Gardens and the Whole Wheat was from Acme Bakeshop. Both vendors are at the Boise Farmers Market,
German Benedict for breakfast. The Hollandaise is linked above. Why a German Benedict? The spices on the Air Fried potatoes is a blend or German spices.
You like Eggs Benedict? Look at these.
Salmon Benedict on a Bed of Spinach and Fresh Idaho BFM Fruit – Israeli Melon (Awesome!) and Blueberries. The Hollandaise is linked above and we added tarragon and thyme from our garden.
Grilled Brisket Benedict on a Bed of Spinach on Toasted Acme Bakeshop Sourdough and Fresh BFM Fruit. The Hollandaise is linked above and we added tarragon and thyme from our garden.
Grilled brisket? Or AirFryer goodies? Here was an awesome meals.
German Potato Salad
Grilled Brisket, German Potato Salad, Fresh BFM Fruit and Cowboy Beans 2017 Parma Ridge Winery Cabernet Sauvignon
Chicken? How about AirFryer Asian Chicken and Grilled Baby Bok Choy and Green Salad Here is the recipe: AF Asian Chicken.
AirFryer Steak with Sauteed Summer Squash and Fresh Beet and Beet Green Salad Here is the recipe – AF Ribeye Steak
AirFryer Pork Chop, Green Peas, Potato Cubes and Cantaloupe Malheur River Meats is where we got these pork chops. Awesome products! See their link in the sidebar.
Crab Cakes with Caprese Salad
Cognac Shrimp Reduction
Cognac Shrimp with Vegetables
So there are some of our meals. We eat well and very good. Thank goodness for the Boise Farmers Market every weekend during the season. Be sure to check our recipe file above. It gets updated regularly. Cheers and Cook Your Own Meals – They’re better!
Yea! The BFM (Boise Farmers Market) opened today for it’s 2019 season at their new location at Shoreline Drive and Americana in Boise. It was cold. No rain, though. And it was crowded. They did have treats for everyone as pictured here – Ham and Cheese Croissant – and other “goodies”. Dignitaries were there – Head of the Boise Chamber of Commerce, the BFM President and Mayor Dave Bieter. Great to have them all at the Grand Opening. Thank-You!
Head of the Boise Chamber
BFM President
Mayor Dave Bieter opens the market!
The ribbon is cut!
Carrots look awesome
Ham and Cheese Croissant Samples for everyone!
An overcast morning but great to be at The Market – rain or shine!
I have had several questions on what is the difference between the types of French bread. Here is a good graphic from Cooks Country. Hope it helps. Left-Click the graphic to see it enlarged.
And then why not have some of the bread with garlic and butter and a good Spaghetti Carbonaro.
Boise Foodie Guild 