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Category Archives: Acme Bake Shop Sourdough

It’s Been A Good 2 Weeks

15 Friday Apr 2022

Posted by Bob and Robin in Acme Bake Shop Sourdough, Birthdays, Bistro, Brocolli, Buy Idaho, Buy Local, Cakes, Captain's Shack, Carrots, Chicken, Classic Cuisines, Comfort Food, Curry, Dessert, en Papillote, Food - French, Food - India, Green Beans, Green Salad, Housemade Soup, Idaho Trout, Local Farmers Markets, Parma Ridge Winery Bistro, Party Time, Photos, Photos By: Bob Young, Recipe By: Captain's Shack, Recipes - French, Recipes - India, What's For Dinner?

≈ 1 Comment

Tags

chicken, curry, en papillote, French Food, India foods, kokanee, kokanee salmon, Papillote


First of all. I made it to 80 the first of April and I thank all who helped me make it an awesome day! Parma Ridge Bistro and Winery for a super great dinner as always and the German Chocolate Cake! And Marnie and Eric for opening their house and the Open House. Thank you one and all!

The kitchen has been slow and moderately successful. If I must throw away “leftovers” then that tells me that it was not especially liked. But that’s just my opinion. So lets start with the German Chocolate Cake and homemade Cupcakes. Thank you Stephanie and Michelle. And a very special thank you to the Love of My Life, Robin – you always make these time so special!

German Chocolate Cake from Parma Ridge Winery and Bistro http://www.parmaridge.wine/
Special Occasion Sweets by Michelle Smith, our Granddaughter-In-law Anna Shanner’s sister.

Now for the dinners. One of the better ones was a Salmon Papillote. Eric caught the Kokanee 2 days prior ton the meal and it was delicious! Moist and succulent.

Salmon Papillote right from the oven.
Salmon Papillote plated with a Green Salad and Carrots and Broccoli cooked in the papillote

And next there was an Indian Style Butter Chicken, a Rachael Ray treat that I “tweaked” somewhat. http://www.rockinrs.com/CS-Butter-Chicken.pdf. I added Kashmir Curry Powder that we make ourselves, which cuts the heat spice, somewhat. http://www.rockinrs.com/CS-Kashmir-Curry-Powder.pdf I also added some Sake. Here it is.

Indian Style Butter Chicken

And finally, we had some boneless, skinless chicken thighs leftover from the Butter Chicken, so I made some Chicken Rice Soup and I really liked it.

Homemade Chicken Rice Soup

So there you have some of the menus we had in the past week or so. The “not so popular” ones are not included. But enjoy these. I did. There is no recipe for the papillote. From Wikipedia, “En papillote (French pronunciation: ​[ɑ̃ papijɔt]; French for “enveloped in paper”), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote. It is a combination cooking method of baking and steaming.

The parcel is typically made from folded parchment paper but other material, such as a paper bag or aluminum foil, may be used. The parcel holds in moisture to steam the food. The pocket is created by overlapping circles of paper or foil and folding them tightly around the food to create a seal.

The moisture may be from the food itself or from an added moisture source, such as water, wine or stock. The choice of herbs, seasonings and spices depend on the particular e being prepared.

The parcel can be opened at the table to allow people to smell the aroma when it opens.”

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Two Great Meals

04 Friday Jun 2021

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Sourdough, Buy Idaho, Captain's Shack, Chef Lou, Corn, Dill, Edible Flowers, Eggs, Fennel, Food - Frozen, Food - Make Your Own Meals, Food Photos, Food Prep, Green Peas, Heirloom Tomatoes, Herbs and Spices, Housemade Salad Dressing, Idaho Dairy, Idaho Eggs, Idaho Greens, Idaho Potatoes, Idaho Trout, Idaho Vegetables, Local Farmers Markets, Local Harvests, Made From Scratch, Main Dish, Marsing, Mustard, Onion, Photos, Photos By: Bob Young, Potato Salad, Potatoes, Prep Work, What's For Dinner?

≈ 1 Comment

Tags

Acme Bakeshop, Boise Farmers Market, edible flowers, heirloom tomatoes, shrimp, sourdough bread


Two Great Meals

This potato salad,the recipe is located here Chef Lou’s Potato Salad, is full of vegetables. (Pictured above) You can use veggies, or not, or choose your own. The salad has an awesome dressing of mayo, apple cider vinegar and Dejon mustard. I also added some fresh lovage to add to the “celery” flavor. Try it. Easy to make. I chilled the cooked potatoes before adding them to the sauce/vegetable mix. I also cut the potatoes in “bite sized” pieces before cooking them. Try using new potatoes and quarter them.

The second wonderful dish we made was a Shrimp Salad. (Pictured above) This was a great, summer salad and it can be made ahead of time and refrigerated. Full of vegetables and shrimp and with a creamy sauce. I added frozen peas and corn to this salad which gave a a nice texture and flavor. I also used some fresh lovage in this, too. You could probably use lobster instead of shrimp, if you are so inclined. We served it with baked Orange Kokanee – salmon – (7 min at 375 degrees F) for 7 minutes. Toasted Sourdough Wedges with butter and garlic.

Well there are two meals you can play with. Have fun and enjoy! Just don’t forget: If it is on a plate, it is edible! Don’t ever put something on a plate that is not edible.

Continue reading →

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A very good Pappadelle Dinner

23 Friday Apr 2021

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Sourdough, Beef, Boise Artisan Bakery's, Buy Local, Captain's Shack, Classic Herb Blends, Cooking Styles, Dinner At Marnies, Dinner With Family, Food Photos, Garlic, Idaho Beef, Idaho Pork, Idaho Wine, Italian foods, Local Markets, Malheur River Meats, Mushrooms, Pasta, Petit Verdot, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes - Dinner, Recipes - Italian, What's For Dinner?

≈ 1 Comment

Tags

Pappadelle, Petit Verdot, ragu, red wine ragu


Pappadelle with Red Wine Ragu and Toasted Sourdough with Garlic

We came across this recipe from two different sources, one was Chef Jacques Pepin, and then we adjusted both recipes to make this one. It was delicious! We added a little chervil (French parsley) and Herbs de Provence, which we blend ourselves. We also added a little ground pork. Next time, too, I may add some diced garlic cloves. It is missing in this recipe, excerpt for the Garlic Toast (Acme Bakeshop Sourdough).

The other item that you may want to contemplate is the type of Passata – tomato sauce – you use. I like Cento Traditional, but I also like Rao’s Traditional and Mutti. Any of these are good, but if you prefer to use your own that you have made from all those seasonal Roma or San Marzano, then do so. Please though, when you puree the sauce, leave the skins on.

So here is our recipe. Enjoy it. http://www.rockinrs.com/CS-Pappadelle-Red-Wine-Ragu.pdf Let us know your opinions.

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IP Chicken with Ketchup, Honey and Soy

05 Wednesday Aug 2020

Posted by Bob and Robin in Acme Bake Shop Sourdough, Asian - Sauces, Asian - Spices, Asian Food, Carrots, Chicken, Comfort Food, Cooking Styles, Dinner At Marnies, Dinner With Family, Dinner with Marnie, Dinner With Robin, Food Photos, Housemade Soup, Photos By: Bob Young, What's For Dinner?

≈ Leave a comment

Tags

asian food, chicken


Now don’ let the name of this dish fool you. This is one awesome chicken dinner. Try it! You’ll like it! (*Left-Click these photos to see them enlarged.) IP Chicken with Ketchup, Honey and Soy. And if there are any leftovers, it makes a great chicken/rice soup.

IP Chicken with Ketchup, Honey and Soy

And when you get done with the main dish and you have these wonderful leftovers, try some Chiken/Rice Soup. Delicious!

Leftover Chicken/Rice Soup

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Some Good End-Of-Summer Meals

29 Sunday Sep 2019

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Acme Bake Shop Red Wheat, Acme Bake Shop Sourdough, AirFryer, Argentina Pink Shrimp, Avocado, Banana, BBQ Beef, Beans, Blueberries, Boise Artisan Bakery's, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Buy Idaho, Buy Local, Captain's Shack, Classic Cuisines, Classic Herb Blends, Classic Sauces, Classic Spice Blends, Classis Sauces, Cooking Styles, Dinner At The Captains Shack, Dinner For Robin, Eggs Basted, Eggs Omelets, Eggs Poached, Food Photos, German Food, Greens, Grilled Beef, Grilling, Herbs, Herbs and Spices, Hollandaise Sauce, Homemade Sauce, Housemade Hollandaise Sauce, Idaho Potatoes, Idaho Vegetables, Idaho Wine, Local Harvests, Local Markets, Omelet, Parma Ridge Winery, Peaceful Belly Farms, Photos, Photos By: Bob Young, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipes - Breakfast, Recipes - Sauces, Rice Family Farms, Salads, Salmon, Seafood, Shrimp, Sourdough Bread, Spinach, Things To Do, Traditional Food, True Roots Produce, Vegetables, What's For Dinner?, Whats For Breakfast?

≈ 1 Comment


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!

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Yea! The BFM is open!

14 Saturday Apr 2018

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Acme Bake Shop Sourdough, Alaskan Salmon, Asian Food, Avocado, Bacon, Blue Crab, Boise Farmers Market, Breakfast At The Captains Shack, Buy Idaho, Crab Cakes, Dinner At The Captains Shack, Eggs Basted, Eggs Fried, Eggs Omelets, Housemade Sauces, Idaho Bacon, Idaho Eggs, Idaho Greens, Idaho Lamb, Idaho Polenta Roys Calais, Lamb, Local Farmers Markets, Local Markets, Omelet, Photos By: Bob Young, What's For Dinner?

≈ 1 Comment

Tags

Blue Crab, eggs, lamb, lox, salmon


Just a little cloudy and cool, but still fun to see all of the “new”, fresh produce. Great to see some new vendors, too. And with new vendors, comes new “kitchen” ideas and menus. And here are just a few. And with that, comes some new products. The first is Lions Mane Mushrooms. CAUTION: Know your wild mushrooms and the distributors before eating. Some are toxic!

Hericium erinaceus (also called lion’s mane mushroom, monkey head, bearded tooth mushroom, satyr’s beard, bearded hedgehog mushroom, pom pom mushroom, or bearded tooth fungus) is an edible and medicinal mushroom belonging to the tooth fungus group. Native to North America, Europe and Asia it can be identified by its long spines (greater than 1 cm length), its appearance on hardwoods and its tendency to grow a single clump of dangling spines. Hericium erinaceus can be mistaken for other species of Hericium, all popular edibles, which grow across the same range. In the wild, these mushrooms are common during late summer and fall on hardwoods, particularly American beech. [Wikipedia]

Common name: Lion’s Mane, Bearded Tooth, Hedgehog Mushroom, Satyr’s Beard, Old Man’s Beard, Unbranched Hericium.
Description: The bearded tooth fungus is white when fresh and yellowish with age. It has long spines. The fungus is 4-10” (10-25 cm) across. It is an oval to rounded solid mass of spines which hang in a beardlike fashion. The spines cover the sides and are formed in lines. This fungus is attached to the tree by a tough, thick, root like structure. The spines are .4 – 1.5 “ (1-4cm) long.
Ecology/associated hosts: The bearded tooth can be parasitic, found on living trees; especially oak, maple, and beech, and saprotrophic, found on decaying hardwoods. The season is from August – November.
Harvest: Harvest of bearded tooth mushrooms can be difficult as often the fungus is growing high in a tree. The best method is to cut the fruit body at the base, close to the tree and thus remove it in one piece.
Many wild picked Hericium mushrooms may house various tiny beetles and/or sawdust, appearing like bits of decayed wood. Thorough cleaning by shaking and hand removal of such nuisances is often needed. If the mushroom has begun to discolor to a yellowish tone, it is too old and likely will have a sour or unpleasant flavor after cooking. [Midwest Mycology Org]

With all of this information in mind, here is one use – A Lion’s Mane Mushroom Omelet!

Lion’s Mane Mushroom and Garlic

Sautéed Lion’s Mane Mushrooms with Garlic

Lion’s Mane Mushroom Omelet
Raspberries and Blueberries
Bacon
Garlic Toast

And then there is seafood. I grew up on seafood – which I did not particularly like at the time. But it was either seafood or liver. I really don’t care how you cook liver or what you do to it – It’s still liver! If you like crab cakes, and Robin and I do, here is a recipe we came up with. Give it a try. CS Crab Cakes. These are mostly East Coast Style, less the saltine crackers. But still made with Blue Crab (Phillips). It’s an Atlantic thing.

Crab cakes in egg rings and getting ready to cool down. The cooling is important!

CS Crab Cakes
Asian Salad

But you can not have dinner without breakfast. Here are two to try. Differently good!

Lemon Pancakes
Over Easy Eggs

Avocado Eggs
Toasted Acme Bakeshop Sourdough Logs
Fruit
Polenta Cakes

(Remove the seed from 1/2 an avocado and place a poached or soft cooked egg in the hole. Top with micro greens.)

Whisky Cured Salmon (Lox)

Shepherd’s Pie

And the good thing about all of these meals? 95% of the ingredients came from the Boise Farmers Market or their vendors. (Eggs, lamb, polenta, micro greens, bread, bread crumbs (from Acme Bakeshop sourdough bread), mushroom, etc. We eat well and know where our products come from. Thank-You BFM and vendors!

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Thanksgiving 2017

27 Monday Nov 2017

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Sourdough, Bacon, Baking, Boise Farmers Market, Brine, Buy Idaho, Captain's Shack, Cheese, Classic Cuisines, Dessert, Dill, Dinner At Marnies, Herbs, Herbs and Spices, Housemade Gravy, Housemade Pie Crust, Housemade Sausage, Idaho Bacon, Idaho Potatoes, Idaho Vegetables, Idaho Wild Game, Mascarpone, Onion, Oysters, Photos By: Bob Young, Recipe By: Captain's Shack, Recipes, Recipes - Dinner, What's For Dinner?

≈ 1 Comment

Tags

Brining, crockpot, Dilly Bread


And a good Thanksgiving it was! Marnie had us all down to Marsing, ID for dinner. Robin, Chris, Eric, Emmet, Marnie and me. Beautiful view across the Snake River to Lizard Butte. Sunny and warm. We ate on her back porch. Served dinner buffet style. Much easier.
Eric made some fresh venison summer sausage so we had cheese and sausage to start. And yes, there was a variety of wine and drinks for those who do not drink wine. Emmet made a wonderful Pecan Pie and Marnie made Port Poached Pears. Oh yum! Robin and I made the turkey and some trimmings, including Crockpot Mashed Potatoes, a wonderful and easy way to make mashed potatoes. Chris made the Dried Corn for the first time. Good job, Chris. If you want to see these photos enlarged, Left-Click them.

Lizard Butte from Marnie’s front porch.

Robin on the porch.

The turkey is brining. Here’s how to brine the turkey – How To Brine a Turkey

Robin’s Orange Cranberry. (The recipe is on this site. Don’t leave home without it.)

Marnie, Chris and Eric in the kitchen at Marnie’s house, including Lola waiting patiently!

In the kitchen.

Marnie and Eric making Wilted Lettuce Salad.

Chestnut Stuffing ready for the turkey.

Dilly Bread is ready. Robin’s Dilly Bread

Candied Orange Peel

Dinner is plated.

Emmets Pecan Pie. It was good.

Marnie’s Port Poached Pear with Mascapone

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Some Good Summertime Meals at The Captain’s Shack

06 Sunday Aug 2017

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Acme Bake Shop Sourdough, Atlantic Salmon, Avocado, Bacon, Baking, Baking - Papillote, Boise Artisan Bakery's, Boise Farmers Market, Boise Food Adventures, Breakfast, Breakfast At The Captains Shack, Buy Idaho, Captain's Shack, Chicken, Cooking Styles, Crab, Curry, Desert Mountai Grass Fed Beef, Dessert, Dinner For Robin, Eggs, Eggs Over Easy, Eggs Poached, Eggs Sunnyside Up, en Papillote, Heirloom Beets, Heirloom Carrots, Heirloom Tomatoes, heirloom vegetables, Herbs and Spices, Homemade Sauce, Housemade Sauces, Ice Cream, Idaho Bacon, Idaho Chicken, Idaho Eggs, Idaho Grains, Idaho Trout, Idaho Vegetables, Korean BBQ, Local Farmers Markets, Local Harvests, Martin's Swiss Dressing, Meadowlark Farms, Oma and Popie's Sauces, Oriental Food, Photos By: Bob Young, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, Recipes - Sauces, Salads, Salmon, Sausage, Teriyaki, What's For Dinner?, Yakitori

≈ 1 Comment


 
Ah yes! Life in the kitchen in one of the hottest July’s on record at The Captain’s Shack (The Shack). But so much fun to make and serve. Some of these dishes are “eye candy”, too. Some have recipes; Some don’t. (If you want a recipe, just let me know. I’ll see what I can do.) As with most photos on this blog, Left Click them and see them enlarged. Enjoy these photos and if you make any of the recipes, let us know how you liked them. Thanks and Cheers!

Mango Salsa

Fruity and sweet with a moderately spicy component. Great with seafood.

Huevos con Mango Salsa and Avocado

Poached Idaho Trout Nage
Here is the recipe: Idaho Trout Nage

Eggs Florentine
with
Tomato and Bacon Sourdough Toast

Zucchini Galette

Crab Stuffed Zucchini Blossoms
Recipe: Crab Stuffed Zucchini Blossoms

Chicken Yakitori with Jasmine Rice
Recipe: Chicken Yakitori

We modified the Yakitori sauce somewhat and have our own Teriyaki sauce that we use. Here are the recipes: Sauce Recipes.

And if you are interested, here are some of the main sauces we use. Enjoy.

Salmon
Peas and Beet Greens
Jasmine Rice

Salmon Yakitori
Lemon Rice
Green Salad
with
Shaved Baby Golden Beets
White Carrot Threads
Heirloom Tomato
Martin’s Swiss Dressing

Biscuits and Herbal Sausage Gravy

Curry Chicken Salad
Avocado Slices
Heirloom Tomato Slices
Acme Toasted Sourdough

Peach Jam on Cinnamon Pinwheels

Peach Jam on Cinnamon Pinwheels
Vanilla Ice Cream and Peach Jam Drizzle

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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?

≈ Leave a comment


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.

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After Thanksgiving

29 Tuesday Nov 2016

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Breads, Acme Bake Shop Sourdough, Asparagus, Blueberries, Boise Artisan Bakery's, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Captain's Shack, Eggs, Eggs Poached, Food Photos, Idaho Eggs, Photos By: Bob Young, Pork, Recipe - Soup, Recipe By: Captain's Shack, Recipe: Bob and Robin Young, Recipes - Breakfast, Recipes - Dinner, Scrapple, Slow Cooking, Soup, Sourdough Bread, Special Dinners, Special Events, Tetrazzini, What's For Dinner?

≈ 1 Comment

Tags

Rappa Brand Scrapple, scrapple, Tetrazzini, turkey tetrazzini


captains-shack_2

 

So much fun to make some of these. And not difficult at all. The Creamy Turkey Tetrazzini may be the most difficult, although you probably have most of the ingredients left-over from Thanksgiving in the refrigerator, except maybe for the mushrooms. If you don’t have Cream Sherry, use a good white wine that is slightly sweet, yet bold.

Creamy Turkey Tetrazzini

Creamy Turkey Tetrazzini

 

Crumble Scrapple with Meadowlard Farms Poached Eggs Acme Bakeshop Toasted Sourdough Fresh Raspberries and Blueberries

Crumbled Scrapple with Meadowlark Farms Poached Eggs
Acme Bakeshop Toasted Sourdough
Fresh Raspberries and Blueberries


 

Split Pae and Ham Soup

Split Pea and Ham Soup

And here is the recipe for the Split Pea and Ham Soup that we made for the Williamson Orchards and Vineyards New Tasting Room Open House. It was superb and made from Idaho products – Ham Hock, Split Peas, Heirloom Carrots, Onions, Celery, stock and herbs.

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Buy Local!

If you are not from Idaho, think about Buying Local in Your area! As for us, we have lived in Idaho since 1982. We Buy Idaho wherever possible.

Chef Jake Sandberg, Crispeats

Food References and Recipes

Buy Local

And it does ... Just Make Sense! Regardless of where you are from.

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Think Local!! Idaho Products.

Let them know you saw their logo on this blog. Thanks!
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The New Boise Farmers Market

Summer and Winter - 1500 Shoreline Dr, Boise (Americana and Shoreline)

Idaho Farmers Markets

A listing of statewide Farmer's Markets with contacts.

Find Your Local Farmers Market

Click on the graphic to find your local farmers market either by city or zip code.

Acme Baked Shop, Boise

Available at the Boise COOP. Some of the best bread in Boise and all local!! They make the bread for the 10 Barrel Brew Pub, Angell's Bar and Grill, Salt Tears, all here in Boise. Awesome rye bread that actually tastes like rye bread. And the baguettes .... Wonderful. (208) 284-5588 or runsvold2000@gmail.com

Brown’s Buffalo Ranch

Give them a call or EMail for awesome buffalo meat.

Desert Mountain Grass Fed Beef (formerly Homestead Natural Beef)

Desert Mountain Grass Fed Beef, with Bob and Jessica Howard of Howard Ranch in Hammett. The company will only sell whole animals to the Boise Co-op and Whole Foods stores in Boise and Utah. They will also be at the Boise Farmers Market.

Falls Brand Pork roducts

Click the image for pork recipes.

Kelley’s Canyon Orchard

1903 River Rd, Filer, ID 83328 Hours: 10am - 6pm, Phone: (208) 543-5330

Malheur River Meats

Matthews Idaho Honey

Matthews All-Natural Meats

Meadowlark Farms

All natural Eggs, Lamb and Chicken

Purple Sage Farms

Reel Foods Fish Market

1118 Vista Avenue, Boise, ID 83705 (208) 713-8850 Monday-Friday: 10am-6pm, Saturday: 9am-5pm. Sunday: Gone Fishin’

Standard Restaurant Supply

Plenty of items for the home, too. Check them out. 6910 Fairview, Boise 83704 (208) 333-9577

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Some Awesome Recipe and Spice Sources. Culturally diverse.

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Crockpot Recipes

Many good recipes here.

A Taste of France

A collection of French recipes

Basque Recipes

Best Ever Recipes of Mexico

Malaysian Recipes

Awesome Malaysian recipes.

Memorie di Angelina Italian Recipes

My Best German Recipes Web Site

Regional and Oktober Fest Recipes

There are a lot of recipes here.

Sauer Kraut Recipes

Recipes By Robin and Bob

Recipes that we have collected and created throughout the years.

Recipes of Elizabeth W. Young, Bob’s Mother

These are the recipes that my Mother collected over 85 or so years. The photo of my Mother was one of the last I have of her. It was taken in July, 1987.

Recipes From The Mediterranean Area

Soup and Chowder Recipes

Recipes from "My Recipes"

Deep South Dish Recipes

The Recipes of Greece

Tasty Mexican Recipes

The Shiksa In The Kitchen

Great Jewish recipes!

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Some Great Boise Restaurants.

Let them know you saw their logo on this blog. Thanks!
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Asiago’s – Italian

Bella Aquila, Eagle, ID

775 S Rivershore Ln., Eagle, ID 83616 (208) 938-1900

Bar Gernika – Basque Pub and Eatery

202 S Capitol Blvd, Boise (208) 344-2175 (Checked)

Chef Larry’s Cafe, Titusville, FL

1111 South Washington Street, Titusville, Florida

Capitol Cellars

Awesome food and wine!

Cottonwood Grille

913 W River St., Boise (208) 333.9800 cg@cottonwoodgrille.com

Enrique’s Mexican Restaurant

482 Main St., Kuna (208) 922-5169 New name. Was El Gallo Giro. Same owners and kitchen. The Best Mexican restaurant in the Boise/Kuna area, bar none!

Flying Pie Pizzaria

Goldy’s Breakfast Bistro

108 S Capitol Blvd., Boise (208) 345-4100

Goldy’s Corner Cafe

625 W Main St., Boise (208) 433-3934

Guanabanas – Island Restaurant and Bar

960 N Highway A1A, Jupiter, FL

Janjou Pâtisserie

Janjou Pâtisserie, 1754 W State St., Boise, Idaho 83702 (208) 297.5853

Mai Thai Asian Cuisine

750 West Idaho Street Boise, ID 83702 (208) 344-8424

Mazzah Grill – Mediterranean and Greek Cuisine

1772 W State St., Boise (208) 333-2566

Richards Inn by Chef Richard Langston

Formerly - Vincino's. New location at 500 S Capitol Blvd., Boise (208) 472-1463. Reservations are highly suggested.

Sakana Japanese Sushi Bar

7107 W State Street, Garden City. (208) 853-4993 and they are open Mon – Thursday: 11:00am – 10:00pm, Friday and Saturday: 11am – 11pm, Sunday: 12 noon – 9pm

The Orchard House

14949 Sunnyslope Rd., Caldwell (208) 459-8200

The Ravenous Pig

1234 N. Orange Ave. Winter Park, FL

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Think Local!! Boise Breweries, Brew Pubs and Wine Bars.
Let them know you saw their logo on this blog. Thanks!
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10 Barrel Brewery Boise

830 W Bannock St., Boise (208) 344-5870

Cloud 9 Brewery and Pub

Opening Fall 2013 in the Albertson's Shopping Center, 18th and State in the old Maxi Java

Edge Brewing Company

525 N Steelhead Way, Boise, ID 83704 (208) 323-1116

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Miscellaneous Items
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