Deli Days – June 15 & 16

04 Sunday Jun 2017

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Rye, Acme Bake Shop Sourdough, Deli Days Boise, Food Photos, Food Prep, Party Time, Pastrami, Pastries, Photos By: Bob Young, What's For Dinner?

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Ahavath Beth Israel

The Deli Days will be held June 15 and 16, 2017 at Ahavath Beth Israel, 11 N Latah St, Boise, Idaho. Today was a trial run and tasting for the sandwiches and some pastries. It was a yum day! If you don’t go and enjoy the food and traditions, your summer adventures will be incomplete. You can find them on FB at Deli Days Boise or CABI-Boise. Left-Click any of these photos to see enlarged.

Deli Days is Idaho’s Jewish Festival and happens every year on the 3rd Thursday and Friday of June. The event features traditional Jewish Kosher Deli Food, Homemade Desserts, Beer, Wine, Music, Dancing & More!

Products
2017 Menu Includes HOT Kosher Pastrami and Corned Beef sandwiches,, hot dogs.
We also serve sandwiches and dogs on locally baked rye bread and buns. We have knishes, home made desserts, and local beer and wine… what more you could you want?

Slicing pastrami for the trial run!

Keeping the pastrami warm.

Reuben Sandwiches will be available on Acme Bakedshop Old World Rye or on their Sourdough. Condiments and dressings will be available.

Wondferful pastries are being created.

Pastries fresh from the oven.

Latkes and Reuben Sandwiches

30 Friday Dec 2016

Posted by Bob and Robin in Acme Bake Shop Breads, Acme Bake Shop Rye, Classic Cuisines, Photos, Photos By: Bob Young, What's For Dinner?

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I have been having troubles with graphics and letting the Reader enlarge and/or see the specifics of the graphic. I think now, and with the help of the WordPress Engineers, I may have the problem solved. You should be able to, in this post and in subsequent posts, click on the graphic and see how the photo was taken. You will also be able to see it enlarged to its original size. If for some reason it does not work for you, please let me know. That goes for all the blogs wed write from this date forward.

Latkes with Sour Cream and Applesaoce Sausage Links Scrambled Eggs

Latkes
with
Sour Cream and Applesauce
Sausage Links
Scrambled Eggs

Reuben German Potato Salad Split Pea and Ham Soup

Reuben Sandwich
German Potato Salad
Split Pea and Ham Soup

Visit to Das Alpenhaus Deli

29 Thursday Dec 2016

Posted by Bob and Robin in 4-Stars, Acme Bake Shop, Acme Bake Shop Rye, Beef, Boise Area Food Adventures, Comfort Food, Cooking Styles, Das Alpenhaus Deli, Ethnic Foods, Food Photos, German Food, Housemade Sauces, Housemade Soup, Lunch With Robin, Photos By: Bob Young, Potato Salad, Potatoes, Sauerkraut, What's For Dinner?

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Das Alpednhaus, reuben sandwich

Das Alpenhaus Deli in Boise was a treat. Robin and I both had a Reuben, German Potato Salad and some Split Pea and Ham Soup (It’s 23 degrees outside!) The sauerkraut on the Reuben was superb – liked the Allspice. And both of us rated the deli 4-Stars out of 5-Stars. You can find more on the Reuben Sandwich at the following posts on this blog: History of the Reuben Sandwich, The Reuben Sandwich Challenge and Rachel Sandwiches for Lunch (Yes, there is a difference between a Rachel and Reuben sandwich!)
They are located at 1340 S Vista Ave, Boise, ID. They are open Monday-Friday: 10.00 a.m. to 6.00 p.m. and Saturday: 10.00 a.m. to 4.00 p.m. Seating is limited, but their take-out service is good. They do not, however, “… *not* take reservations or phone-in orders.”
Their menu changes weekly and the menu can be found on their website, listed above. For this week, here is a Weekly Menu Sample.
“Das Alpenhaus Deli is a luncheonette. This means that we serve a single daily hot special for lunch, served until it’s gone. If we have either run out, or you aren’t a fan of that day’s special then we also have daily soups and make custom sandwiches. It is a rotating menu and every week will differ from the previous week’s menu so be sure to check this page for the current menu. You can also find the menu on our facebook page, where it will be posted every weekend. Guten Appetit!

Das Alpenhaus Delikatessen is the Treasure Valley’s one and only German deli and market! From Beer and Wine to Europe’s finest assortment of chocolates, we pride ourselves in having the widest variety of German, Austrian and Swiss products that Boise has to offer. Our rotating lunch incorporates some of the area’s most popular dishes. Ranging from Käsespätzle to Wiener Schnitzel, there is sure to be something to satisfy your hunger.
Owners Jamie Webster and Greg Hanson opened the doors to Das Alpenhaus Delikatessen in October of 2016 and fulfilled their life-long dream of bringing a piece of the beloved Alps to the Boise area. Having been raised in a German family, the germanic culture has played a tremendous role in Jamie’s life. His love for the area was solidified when he spent an extended period of time living Thüringen, where he mastered the German language and gained an abiding love for the culture.
Many years later, Jamie and Greg are happy to share their love of Germany, Austria, and Switzerland with you. Whether you grew up in beautiful Germany, Austria or Switzerland *or* are simply looking for some great chocolate, it is their hope that Das Alpenhaus Delikatessen will have you feeling right at home. [Their Website]

Some available groceries

Wine and Beer selections.

Wine and beer.

Ordering area. Seating is to the left and just out of view. They were very busy.

We did a take-out.

Reuben Sandwich
Potato Salad
Split Pea and Ham Soup

We did like the Reuben – great horseradish in the Russian Dressing. Soup was good; Hearty. The potato salad was good. I missed the dill pickle slice with the Reuben and I think that the Acme Bakeshop here in Boise has much better rye bread – Old Wolrd Rye, as Acme calls it. Portions are very adequate.

Potato Basket Eggs – Idaho Blossoms

14 Thursday May 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Rye, Acme Bake Shop Sourdough, Acme Bakery, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Captain's Shack, Comfort Food, Eggs, Eggs Baked, Food Photos, Fruits, Ham and Cheese, Herbs and Spices, Idaho Potatoes, Local Farmers Markets, Meadowlark Farms, Photos By: Bob Young, Recipe By: Bob Young, Recipes, Recipes - Breakfast, Sourdough Bread, Whats For Breakfast?

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potato baskets, ramekins

No, it’s not Easter. But this is an interesting way to make eggs.
Idaho Blossoms – Put the egg mixture in a paper thin sliced potato basket and bake them for 45 minutes at 375 degrees F.
Be sure to butter the ramekin before you put the potato slices in and they will not stick.
I used 3 eggs per ramekin and added (all to taste) leaves of fresh thyme, chopped fresh chives, chopped ham and a mixed Mexican cheese. Salt and pepper. Bake them off in the oven in a shallow water bath and you’ve got a different breakfast.
Add some fresh fruit to the plate, and it has eye appeal. Here are some photos of what I did. Enjoy! Here might be a better recipe format to follow Idaho Blossoms Recipe. This recipe has also been corrected. Left-Click any of these photos to see them enlarged.

The potatoes are in the bowls and the bowls are filled.

The potatoes are in the ramekins and the ramekins are filled.

Close up of the filled ramekins.

Potato Basket Eggs Acme Bake Shop Toasted Sourdough Fresh Fruit Compote

Idaho Blossoms
Acme Bake Shop Toasted Sourdough
Fresh Fruit Compote

“Edible Idaho” Spring Brunch Party

14 Saturday Mar 2015

Posted by Bob and Robin in 4-Stars, Acme Bake Shop, Acme Bake Shop Rye, Black Beans, Boise Adventures, Boise Restaurants, Boise Weekly, Breakfast, Breakfast With Robin, Brunch, Buy Idaho, Chevre, Crème fraîche, Eggs, Eggs Poached, Hopi Blue Corn Polenta, Idaho Chefs, Idaho Dairy, Local Harvests, Locavore, Lox, Meadowlark Farms, Moroccan Food, Organic Foods, Party Time, Peaceful Belly Farms, Photos By: Bob Young, Photos By: Robin Young, Purple Sage Farms, Restaurants, Seafood, Special Events, What's For Dinner?, Whats For Breakfast?

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Acme Bake Shop, Crème fraîche, Earthly Delights Farm, Homestead Natural Foods, hotel, lox, Meadowlark Farm, Rollingstone Chevre

This morning, it was great to join Guy Hand, Edible Idaho Managing Editor, and friends at the The Modern Hotel for an awesome breakfast and the Spring Brunch Party. And from the menu for the brunch, The Modern states that “… thanks EDIBLE IDAHO, Earthly Delights Farm, Loganics, Rollingstone Chevre, Meadowlark Farm, Coiled Wines, Idaho Kombucha Co, Acme Bake Shop, Peaceful Belly, Homestead Natural Foods, Waterwheel Gardens, Next Generation Organics, Sweet Valley Organics, Gaston’s Bakery, and Miss Mona’s Chicken Ranch for their local products.” It’s just great to Eat Local and to support your local agriculture! Robin and I try very hard stay local! Enjoy these photos from this morning. And if you are in the area, The Modern serves some great meals. Try them and check out their website as listed above. They are definitely a solid 4-Star out of 5-Star restaurant.

Guy Hand and friends.

Guy Hand

Tara Morgan, Edible Idaho Editor and food writer for the Boise Weekly.

Guy Hand and Tara Morgan

A. Minskoff and Angie Shaltry from Coiled Winery

Sandy and Rich Ostrogorski and Meagan

Scone with Riesling Jelly

"Rizza" Cured Steelhead Lox Loganics Farm baby greens salad, Acme Bake Shop German rye toast, creme fraiche

“Rizza” Cured Steelhead Lox
Loganics Farm baby greens salad, Acme Bake Shop German rye toast, crème fraîche

Moroccan Black Beans and Poached Eggs
Organic Idaho black beans, Earthly Delights Farm heirloom Hopi blue corn polenta, preserved Meyer lemon crème fraîche, Meadowlark Farm poached eggs

It was a great breakfast!!

Scones and Mimosas

Housemade Sauerkraut and ………

19 Friday Dec 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Rye, Blueberries, Boise Farmers Market, Buy Idaho, Captain's Shack, Comfort Food, Fruits, Housemade Sauerkraut, Local Farmers Markets, Local Harvests, Local Markets, Mushrooms, Oils, Pennsylvania Dutch, Photos By: Bob Young, Pickles, Reel Foods, Sauerkraut, What's For Dinner?

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fresh sauerkraut, Housemade Sauerkraut, Mushroom Omelet, truffle oil, waffles

Yup! It’s that time of year. Sauerkraut comes out of the crock and goes into pint jars. 8 of them. 14 lbs of fresh Idaho cabbage was fermented (krautenized) for 12 weeks at 65 degrees F. Oh yum! And it passed the test – Robin said it is good! And the graphic here is our label. But before one works on the kraut, one must have a good breakfast or two. Breakfast first …. Kraut second. Enjoy these photos – Breakfast first, kraut second.

Blueberry and Bacon Waffle
with
Whipped Cream and Fresh Maple Syrup

Bacon and Mushroom Omelet Fresh Blueberries and Raspberries Acme3 Bake Shop Toasted Rye Bread

Bacon and Sauteed Mushroom in Truffle Oil Omelet
Fresh Blueberries and Raspberries
Acme Bake Shop Toasted Rye Bread

Sauerkraut in the crock about ready to be liberated!

Coney Island Hot Dogs Pickle Housemade Sauerkraut Plocman's Whole Grain Mustard

Coney Island Hot Dogs
Pickle
Housemade Sauerkraut
Plochman’s Whole Grain Mustard

Oh yummers! What a way to start a day and then relax at lunch. Fresh steamed Dungeness crabs for dinner. Famous Idaho Potato Bowl tomorrow – ESPN. See the Blue Field. See Boise and the mountains, which are getting snow as we speak. Baked potatoes with all the trimmings! And maybe a Stella. Cheers!

Sqlaw and Wonderful Appetizers!

23 Tuesday Sep 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Rye, Acme Bakery, Anchovy, Appetizers, Boise Artisan Bakery's, Boise Farmers Market, Buy Idaho, Capers, Captain's Shack, Garlic, Herbs and Spices, Local Farmers Markets, Meatless Monday, Panini Sandwiches, Pastrami, Photos By: Bob Young, Salad, Seafood, Spinach, Tapas, Tomatoes, Vegetables, What's For Dinner?

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anchovy, pissaladiere, sqlaw, tomato tart

Sqlaw? What is that? Acually it is a roasted spaghetti squash slaw, thus Sqlaw. Here is the recipe for the Sqlaw. It is also in the recipe file above.
But, before you can have a sandwich or a full meal, one must have some type of appetizer. Here are two that Robin found online and the recipe link is posted with the photo. Which one do we like best? Well, maybe if you come to maybe the November Treasure Valley Wine Society tasting in November, you just may have the opportunity to try our favorite. We really did enjoy and like all of these offerings. Try them. Let us know what you think. Cheers!

Hot Turkey Pastrami and Sqlaw on Acme Bake Shop Toasted Rye Garden Fresh Tomato and Basil Salad with Fresh Arugula

Hot Turkey Pastrami and Sqlaw on Acme Bake Shop Toasted Rye
Garden Fresh Tomato and Basil Salad on Fresh Baby Spinach

Pissaladiere

Don’t be frightened by the title. Here is the link to the recipe. Cheers! Pissaladiere Recipe

Herbed Tomato and Roasted Garlic Tart

A really very good tomato tart. Almost like a pizza on puff pastry. Here is The Recipe.

Awesome Idaho Breakfast

13 Tuesday May 2014

Posted by Bob and Robin 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?

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Acme Bake Shop, Big Lost River Meats, Boise Farmers Market, chives, Meadowlark Farms, rye bread

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.

Meadowlark Farms Scramble
with
fresh chives

Big Lost River Garlic and Rosemary Sausage

Acme Bake Shop Toasted Rye

Omelet For Breakfast

29 Tuesday Apr 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Rye, Asparagus, Boise Farmers Market, Bread, Breakfast, Breakfast At The Captains Shack, Captain's Shack, Cowboy Eggs, Eggs, Local Farmers Markets, Local Markets, Omelet, Photos By: Bob Young, Vegetables, What's For Dinner?, Whats For Breakfast?

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Asparagus, omelet, san marzano tomato, veggie omelet

I made Robin an Egg In Toast – make a hole in bread, grill it, add an egg, serve it – and noticed that there was some asparagus that had to be eaten and some mushrooms. So, for me, I made this omelet that was terrific. Left-Click to see the photo enlarged. Cheers!