06 Sunday Apr 2014
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If you like crab meat and you have some of the Crab Meat Pie left over, then here is a great use for some of it. Not much, because it is pretty rich. But try these eggs. Really different and good. Cheers. They might even be good with a little Hollandaise Sauce on them. Enjoy!
Crab Meat Pie
19 Wednesday Mar 2014
Posted in Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Sourdough, Bedrock Wine Company, Boise Artisan Bakery's, Bread, Buy Idaho, Captain's Shack, Idaho Lamb, Idaho's Bounty, Lamb, Local Harvests, Main Dish, Photos By: Bob Young, Recipe: Bob and Robin Young, Sourdough Bread, Special Dinners, What's For Dinner?
4 med Felzien Family Farm lamb chops, 1/4 c Olive Oil, Salt and Pepper to taste, 1/2 c Italian Parsley chopped, 1 lg clove Garlic, minced, Zest of 1 Lemon. Mix altogether and mash the herbs. Let stand for 30 minutes to marry flavors. Pour over the chops and let marinate for 1 hour. Cook in a 350 degree oven for 20 minutes.
Really ……….. An awesome dinner. Leanne Felzien asked me if I liked these chops better – pastured and grass fed or the feed fed lambs. I like these and so did Robin. The chops were just a little smaller.
11 Tuesday Mar 2014
Posted in Acme Bake Shop, Acme Bake Shop Breads, Boise Artisan Bakery's, Captain's Shack, Comfort Food, Ethnic Foods, Horseradish, Panini Sandwiches, Pastrami, Photos By: Bob Young, Rachel Sandwich, Recipe by: Robin and Bob Young, Recipes, Reuben Sandwich, Russian Dressing, Sandwiches, What's For Dinner?
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Acme Bake Shop Rye, pastrami, rachel sandwich, reuben sandwich, russian dressing, rye bread, sauerkraut, stella artois
No. That’s not a misspelling. You might think that I meant a Reuben Sandwich. No. A Reuben is made with corned beef and a Rachel is made with pastrami. Everything else is the same. You must use a Russian Dressing [PDF format], this is our recipe, and Thousand Island is a poor substitute. (There is also a copy of the Russian Dressing recipe in the Recipe File above.) Rye bread, we use only Acme Bake Shop Rye. This is a full bodied, full flavored rye, not a “rye swirl” bread that is a substitution for the “real thing”. Boars Head Brand Lacy Swiss Cheese and Pastrami. Kosher dill pickle. Sauerkraut is also a must. Again, we use our homemade kraut. I use a panini grill (George Foreman) to grill these sandwiches. The Stella Artois is an added bonus! Cheers and Gut essen! Left-Click to see enlarged.
28 Friday Feb 2014
Here is an awesome recipe for Robin’s Icebox Lox. It can also be found in the recipe file above. We had this for breakfast this morning. Yum!
04 Tuesday Feb 2014
Oh my! When the Acme Bake Shop Rye was delivered – yes, we have it delivered to our front door! – it was still warm. Time for lunch after I slice the loaf. How is this for a delicious rye panini?
15 Sunday Dec 2013
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Actually, pretty good meals today. Found out too, that BSU is a 2.5 point underdog in the Hawaii Bowl on December 24 (6:00pm Mountain Time on ESPN) when they play Oregon State. We’ll see! Anyway, here’s what we had for breakfast and then dinner. Enjoy! And, I just thought of this, here are the products for these two meals that were local: Eggs, spinach, sourdough bread, jam, bacon, chicken, potatoes and the wine for dinner was a 2010 Cold Springs L’attraction White Table Wine, a Gold Medal winner in the 2013 Idaho Wine Competition.
16 Saturday Nov 2013
While Robin and I were at the New Boise Farmers Market today – nice to have the market indoors out of the cold rain/snow – we came across some of these booths that may be offering specials for the Thanksgiving and Holiday Seasons. All of these businesses have direct links in the sidebar. Call this an Infomercial if you wish, but we do support our local farmers and businesses. Cheers!
Acme Bake Shop. Some really great bread and they will deliver, within reason. Or you can go directly to the bakery in Garden City, just outside of Boise. Enjoy these breads!
Acme Bake Shop contact information.
Great olive oils. Check them out at Extravagonzo Foods
Local produce.
Ever had elk? Lean, very lean. Much like buffalo cooking process. Here is your supplier! Timber Butte Elk Ranch
14 Thursday Nov 2013
We had some lox in the refrigerator. Along with some capers, onion and Acme Bakeshop Rye and Sourdough. Sorry … No bagels. But look what we came up with. Just needs a little more cream cheese and some sliced tomato. Enjoy!
09 Saturday Nov 2013
We might as well start at 10 Barrel Brew Pub here in Boise for some awesome brew – Apocalypse IPA pictured here – and some great food! We went there for a beer group meet-up, but it was jammed full of people and tables were at a premium, especially at 7:00 at night on a Friday. Great to see that they are doing well, but it was still full. The food, as always, was super and in MNSHO (My Not So Humble Opinion) serves some of the best pub food in Boise. Their Pub Burger is superb as is their Chicken Pot Pie. The Fish and Chips here are also great. Great to have them use as much local products as possible. (There are some brew pubs here in Boise that need to try some real pub food!) Here are some photos of our food. You be the judge and then we will meet you there to join you for dinner. Enjoy and Cheers! Left-Click any of these photos to see enlarged.
The Suede on the left is probably one of their boldest brews and comes in at 9.6% ABV. And to read from their beer list, “The cross country melding of brewers minds finds them creating an Imperial Porter with avocado honey, plus jasmine and calendula flowers from stone farms. The result? Suede is described by their creators as ‘soft and seductive’ and an ‘all season wonder’.” I am not generally a Stout or Porter fan, but I will have this one again. It is good!
The Apocalypse IPA is a West Coast style beer and is their flagship beer. My first introduction to this brew was in Bend, OR – the home of 10 Barrel – in a blind tasting with Deschutes Inversion. The Apocalypse IPA was a clear winner. This brew comes in at 6.8% ABV.
The Chicken Pot Pie is well worth returning for a second helping. And the salad with that dressing was awesome. Delicious!
This plate is a “stand-by” for me when I can not make up my mind what to have to eat. Both of the two plates pictured – the burger and the pot pie – went equally well with both brews pictured above, but in my opinion, the Suede Imperial Porter went best with both dinners!
This was huge and needed more than 2 spoons and probably 4. Yes, it is that big!
So moving on in our quest for food – as though we have not found enough yet – Saturday morning found us at the Boise Farmers Market in the winter location through December 21, at 8th Street and Fulton. So great to be able to get the fresh, local produce into December. Yum!
The sign to the market.
“Still Life” at one of the entrances to the market.
Main entrance to the market.
Robin talking to Janie Burns of Meadow Lark Farms.
Some of the products offered.
Karen Evans of Rollingstone Chevre.
06 Wednesday Nov 2013
Such a great idea!! Plus, as hungry consumers, we get to try some different restaurants in Boise for a cut-rate cost. There are about nineteen different restaurants that are participating in the program this year. My only request is, if a specific restaurant has “special hours” for their menus, please let the public know. For instance, if you advertise a lunch menu, and if there is a time limit on the lunch menu, then please state that the lunch menu is only good until 2:00pm.
If you would like more information about this program, please click this link, Downtown Boise and follow their information links.
We went to Angell’s Bar and Grill-Renato this afternoon and had a wonderful late lunch. Out of 5-Stars, we rated our visit a good, solid 4-Stars. We had a very pleasant conversation with the owners Russ and Marika Dawe and Chef Will. Thank you for taking time from your busy schedules to chat with us. Great to see that they serve Idaho wines, Cold Springs Winery which we had, and Boise bakery, Acme Bakeshop Breads. Superb job, Chef Will! Here are some photos from our visit.
Robin is enjoying the ambiance and talking about wine to the distributor and our Server, Chris.
The soup was super and went best with the Hot Rod Red.
Boise Foodie Guild 