Yum Day In The Kitchen

15 Tuesday Oct 2013

Posted by Bob and Robin in Acme Bake Shop Breads, Baking, Breakfast, Captain's Shack, Carrots, Chicken, Comfort Food, Locavore, Photos By: Bob Young, Plums, Soup, Sourdough Bread, What's For Dinner?

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Acme Bake Shop, candied carrots, chicken dinner, plum cake

Yes it was. Starting at breakfast. Thinking of something for dinner. The arrival from Angel Petrogallo of a wonderful Broccoli Shred Soup – Doctored it somewhat, but very little – and then a good, I think, chicken dinner with candied carrots. Then Robin says she wanted a plum cake (pictured here) and she had a recipe. Only thing is, one must wait 24 hours before eating. “They” say it’s better! You be the judge. Here is our day of cooking. Oh, by the way. We did receive our autographed copy of Two Million Meals Later – House Recipes from Boise’s Brick Oven Bistro today. This is going to be a fun cookbook. Yup! One more for our library. Enjoy.

French Toast Made with Acme Bake Shop Sourdough Raspberry Syrup Cantaloupe

French Toast
made with
Acme Bake Shop Sourdough
topped with
Raspberry Syrup
Sliced Cantaloupe

Angel's Cream of Broccoli Soup Candied Carrots Braised Herbed Chicken with Housemade Plum Sauce

Angel’s Cream of Broccoli Shred Soup
Candied Carrots
Braised Herbed Chicken
with
Housemade Plum Sauce
Acme Bake Shop Rye Bread (Not shown)
Yes, I did change it, but only slightly. I added a very little, maybe a 1/4 cup of cream and a dash of salt. It was an awesome soup! Thanks Angel.

Plum Cake

There you have it. A day in the kitchen. Loved it!

Yummy Fall Lunch

10 Thursday Oct 2013

Posted by Bob and Robin in Acme Bake Shop Breads, Bread, Butternut Squash, Captain's Shack, Carrots, Comfort Food, Housemade Soup, Main Dish, Photos By: Bob Young, Summer Squash, Vegetables, What's For Dinner?

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butternut squash, caramelized onion, Yellow Summer Squash

I am not a squash fan, but this soup was good and easy to do.

Cream of Summer Squash and Butternut Squash with Caramelized Onion, Garlic and Carrot

Cream of Baked Yellow Summer Squash and Baked Butternut Squash
with
caramelized onion, garlic, carrot and fresh thyme
Acme Bake Shop Rye Toast

Use The Left-Overs

08 Tuesday Oct 2013

Posted by Bob and Robin in Acme Bake Shop Breads, Beef, Breakfast, Buffalo, Captain's Shack, Comfort Food, Hunters and Gatherers - Left Overs, Meatloaf, Photos By: Bob Young, Sourdough Bread, Spaghetti Squash, What's For Dinner?

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Acme Bake Shop, Buffalo Meatloaf, Poached eggs

Nothing better than finding use for the left-overs in your refrigerator. In our case, Lamb and Buffalo Meatloaf, at least for dinner. Breakfast was a little different. Here, take a look. Enjoy!

Spaghetti Squash Lamb and Buffalo Meatloaf Housemade Marinara Shaved Pecorino Romano Acme Bake Shop Ciabatta

Spaghetti Squash
with
Lamb and Buffalo Meatloaf
Housemade Marinara
Shaved Pecorino Romano
Acme Bake Shop Ciabatta

A really yummy dinner!

Poached Eggs
on
Acme Bake Shop Toasted Ciabatta
Housemade Heirloom Salsa

It Was A Foodie Weekend!

29 Sunday Sep 2013

Posted by Bob and Robin in Acme Bake Shop Breads, Bradley Smoker, Breakfast, Captain's Shack, Comfort Food, Crockpot, Cuts of Beef, Eggs, Eggs Benedict, Food Prep, Grillin' and Chillin', Mexican Food, Party Time, Photos By: Bob Young, Pork, Recipe by: Robin and Bob Young, Sourdough Bread, What's For Dinner?

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chile rellenos, german potato salad, sauerbraten, smoked pork ribs

And it all started on Saturday morning …… Early, for me! 5am. It was a tailgate weekend as BSU was playing Southern Mississippi (BSU won! 60 – 7). Seeing as how we did not have a “tailgate”, we renamed this Saturday event as a “Backgate Party”! We do have a back gate. Started the smoker at 5:30am and smoked 3 racks of pork ribs for 2 hours. But before I could do anything, we needed breakfast. Look at what I made.

Shrimp and Asparagus Omelet with Hollandaise Sauce and Toasted Acme Bake Shop Sourdough

Shrimp and Asparagus Omelet
with
Housemade Hollandaise Sauce
Toasted Acme Bake Shop Sourdough

And then to prep for the game. But it does not start until 8:30pm. Lots of time. Smoke the ribs for 2 hours in Alder. Then finish off some of them in the oven and the others in the crock pot. Slow … Slow … Slow cooking and low heat.

Smoked Pork Ribs

Finished off in the oven for 7 hours at 200 degrees F.

Paleo Smoked Ribs

Finished off in the crock pot on low for 7 hours. Yum!

Add to the ribs some Slaw, Baked Beans, Beer, Apple Crisp (thanks Marnie), Brian, Marnie and Mac and we’ve got a party. It was a long day for me. From 5am until close to 12 mid-night. Brian made breakfast on Sunday morning. Robin has this awesome recipe for Chiles Rellenos and Brian used it. Super job, Brian!

Brian preparing the Chile Rellenos.

Chile Rellenos

But then, next Tuesday we have a Board meeting with the TVWS. October finds the group trying beer! Yes, beer! Not wine this month. And to keep in the “bier frame of mind”, we are also doing an Oktoberfest theme. This should really be fun. For the Board meeting, we are trying some Samuel Adams Oktoberfest Bier, German Potato Salad, Acme Bake Shop Rye Bread and I know some other goodies. (It pays to be a Board member!) I am making a Sauerbratten, click the link for our recipe. Busy, busy, busy. But fun, fun, fun! Tonight we are going to some friends house for dinner. Going to take them some wines and stuffed cream puffs. Cheers!

Awesome Blender Hollandaise Sauce

25 Wednesday Sep 2013

Posted by Bob and Robin in Acme Bake Shop Breads, Captain's Shack, Classic Sauces, Comfort Food, Cooking Styles, Eggs, Eggs Benedict, Food Prep, Main Dish, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes, Sourdough Bread, What's For Dinner?

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blender hollandaise sauce, breakfast

Ever want to know how to make a Hollandaise Sauce for your asparagus or Eggs Benedict? Here is a really great and easy recipe for making this Mother Sauce. No cooking! The photo here shows the sauce with Eggs Benedict. Thank you Russ Terrell (Boise) for this recipe. Cheers and enjoy!! Left-Click the photo to see an enlarged view.

Easy Blender Hollandaise Sauce

Source: Bob and Robin Young
Recipe Source: Russ Terrell, Boise, ID
Yield: 1 cup
Ingredients:
3 Egg Yolks
1 T fresh squeezed Lemon Juice
½ t Sea Salt
⅛ t Cayenne (Optional)
10 T unsalted Butter (If using salted butter, skip the added salt. Bob used the microwave on Defrost for about 1½ minutes 3 times to melt the butter. Came out fine.)
Directions:
1. Melt the butter slowly in a small pot. Try not to let the butter boil – you want the moisture in the butter to remain there and not steam away. See the note above using a microwave.
2. Add the egg yolks, lemon juice, salt (if using) and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium-high speed until it lightens in color, about 20 – 30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into the mixture, making your Hollandaise a bit lighter.
3. Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work) and drizzle in the melted butter slowly while the blender is working. Continue to blend for another few seconds after the butter is all incorporated.
4. Turn off the blender and taste the sauce. It should be buttery, lemony and just slightly salty with a slight bite from the cayenne. Adjust to your liking. (Robin and I added a little more lemon.)
5. Store until needed in a warm spot, like on or next to your stovetop. Use within an hour or so. Great on eggs, as pictured, or on fresh asparagus.

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Sunday Dinner: Lamb Kabobs

25 Sunday Aug 2013

Posted by Bob and Robin in Acme Bake Shop Breads, Captain's Shack, Couscous, Ethnic Foods, Food Prep, Lamb, Local Harvests, Main Dish, Mediterrean Foods, Photos By: Bob Young, What's For Dinner?

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convection oven, lamb kabobs, mint sauce

It’s not your “ordinary” Sunday dinner. But boy, was it good! Started to marinate the lamb yesterday. Then today made the couscous with diced sweet yellow and red peppers with a mint sauce. Made the kabobs with onion, pepper, lamb and the repeat until you have 4 pieces of lamb on the skewer. Make the couscous and the mint sauce. Fire up the grill and add the kabobs. And wouldn’t you know, I ran out of gas in the grill. But the lamb was mostly done and it only took another 10 minutes in the convection oven. Here are the kabobs. Enjoy!

Lamb Kabobs on the grill

Lamb Kabobs
Acme Bake Shop Sourdough
Couscous with Mint

An awesome dinner!

Fried Chicken and Steamed Fresh Turnips and Beets

24 Saturday Aug 2013

Posted by Bob and Robin in Acme Bake Shop Breads, Banana Bread, Beet Greens, Beets, Boise Artisan Bakery's, Boise Farmers Market, Captain's Shack, Chicken, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Main Dish, Photos By: Bob Young, Sourdough Bread, Turnip Greens, What's For Dinner?, Wine and Food

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cup cakes, lemon curd, red wine vinegar, rosemont estate, turnips and beets

This was such a good and different dinner tonight. Fresh young turnips and beets from the Boise Farmer’s Market this morning. Save the greens and steam them too. Add a little red wine vinegar to the steam water and you’ve got a good vegetable dish. And for dessert. Use up those bananas that were almost “gone”. Robin made great Banana Cup Cakes and topped them with some awesome lemon curd. Here. Look at this dinner. Enjoy …. We did!

Fried Chicken
Beets and Turnips with Greens
Acme Bake Shop Sourdough
2012 Rosemont Estate Traminer-Riesling

Banana Cup Cakes with Lemon Curd

Wow! A super dessert by Robin.

Breakfast At Robin’s!

18 Sunday Aug 2013

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Bacon, Bread, Breakfast, Captain's Shack, Eggs, Food Photos, French Foods, Mushrooms, Photos By: Bob Young, Potato Bread, Sourdough Bread, What's For Dinner?

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breakfast, coconut syrup, mrs butterworth, potato bread, sauteed mushrooms

I think most of the readers here know how much I do like Acme Bake Shop breads! I just think they take great pride in producing an awesome product: Rye, Ciabatta, Baguettes, Sourdough and Potato to name a few. Here is breakfast that we fixed this morning using sourdough and potato bread with bacon and sauteed mushrooms, on the side. Enjoy!

Acme Bake Shop Sourdough and Potato Bread French Toast
Sauteed Mushrooms on the side
Crispy Falls Brand Bacon
Coffee

An awesome breakfast. Use a topping for the French Toast of your choice. Fruit, coconut syrup, Mrs Butterworth’s or powdered sugar. Have fun with this.

New Boise Farmer’s Market

17 Saturday Aug 2013

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Baking, Boise Farmers Market, Bread, Buy Idaho, Local Farmers Markets, Local Markets, Locavore, Photos By: Bob Young, Potato Bread, Sourdough Bread, What's For Dinner?

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Acme Bake Shop, food, fresh eggs, Goat Cheese, potato bread, sourdough bread

Yup, it’s Saturday and time to stop at the market. We needed some fresh vegetables and eggs. And I always stop at Rollingstone Chevre (see the link in the sidebar) and talk to Karen for a moment or two. My other routine is to stop in at Acme Bake Shop booth and get some their fresh baked sourdough. And Soraya said, “Bob. You must try this Potato Bread.” Now, Soraya has never misled us …. never. So I accepted her challenge and bought a loaf, and a loaf of sourdough also. Robin and I don’t normally eat white bread, but the Potato Bread is really good. Here are some photos of the bread this morning after I took it home and sliced it. Enjoy!

Acme Bake Shop Potato Bread

This is a new item, I think. It is a light potato bread that will make a great substitute for your “everyday” white, doughy, pasty white bread. This Potato Bread is definitely not that!

Acme Bake Shop Sourdough Bread

This is an amazing sourdough bread. It toasts wonderfully and has a unique sour taste that a sourdough must have. In my opinion, this is the best sourdough in Boise, right up there with the Acme Bake Shop Rye.

I did pick up some fresh vegetables. Turnips, garlic, beets, herbed goat cheese and fresh eggs. So it was not just a “bread run”, although my shopping bag looked that way. A good time at the market. I will hate to see it close later this fall.