12 Saturday Nov 2016
Well, I thought this BBQ was good, but then, I like grilled meats. The recipe is in the file above, if you want it. Takes about 2 days, counting the marinating time. Very short to grill on a screaming hot grill.
The beef
Marinating
Grilling
Plated with a dipping sauce and Sautéed Bok Choy.
02 Tuesday Aug 2016
Posted in 5-Stars, Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Red Wheat, Acme Bake Shop Sourdough, Alaskan Salmon, Appetizers, Asian Food, Asparagus, Avocado, Bacon, Basil, Beets, BFM, Boise Farmers Market, Braising, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Carrots, Cheese, Chicken, Comfort Food, Cream Sauces, Dinner At The Captains Shack, Dinner For Robin, Eggs, Eggs Omelets, Eggs Over Easy, Eggs Sunnyside Up, Greens, Housemade Sauces, Housemade Soup, Idaho Bacon, Idaho Chicken, Idaho Dairy, Idaho Eggs, Idaho Grains, Idaho Polenta Floriani, Idaho Vegetables, Local Markets, Lunch For Robin, Omelet, Photos By: Bob Young, What's For Dinner?
Love the beaming smile she has in this photo! After she got home from the hospital, I had to change the meal plans, somewhat. Watch the sugars, not totally eliminate them. Keep the carbs to 60 or so a day, which is not hard to do. Keep the calorie count to a max of 2000 per day. That’s harder, but not impossible. Here are some of the dishes I came up with. Enjoy! All made from scratch with mostly local products from the Boise Farmers Market – eggs, sausage, Acme Bake Shop Breads, Fruit, Salsa, Pico de Gallo. We’ll start with breakfast.
Lunch and “Tea Time”
Dinner
28 Thursday Apr 2016
Posted in 5-Stars, Asian Food, Asparagus, Blueberries, Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Brussels Sprouts, Buy Idaho, Cakes, Captain's Shack, Classic Sauces, Dessert, Dinner At The Captains Shack, Dinner For Robin, Eggs, Eggs Omelets, Idaho Eggs, Idaho Greens, Idaho Lamb, Idaho Potatoes, Idaho Vegetables, Lamb, Local Harvests, Local Markets, Meadowlark Farms, Mushrooms, Mustard, Omelet, Peaceful Belly Farms, Photos By: Bob Young, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipes, True Roots Produce, Vegetables, What's For Dinner?, Whats For Breakfast?
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Yum meals an fun to do! Breakfast and twoi dinners. As folks say, “You do eat well!” and yes we do. Meals from scratch make it so much fun, interesting and nutricious. You can pick and choose what ingredients are included in the dishes. We try very hard to eat local. And now that Spring has arrived, the Boise Farm,ers Market is open every Saturday and we get fresh and locally produced items.
Let’s start with Tuesday dinner. A wonderful Asian Grilled Salmon, although I did not grill the salmon thgis time but rather braised it in the Asian marinade. And as a note, most – not all – but most of the ingredients to these dishes are local products – Idaho grown!
Tuesday’s dinner –
Wednesday –
Mashed Parsnips, Turnip and Blue Potato
Steamed Brusssels Sprouts
in
balsamic vinegar and sherry reduction with butter
14 Thursday Apr 2016
Scallops, Shrimp, Broccoli, Carrots, Onions, Asparagus, Oyster Mushrooms, Shiitake Mushrooms and Chard all served over some delicious Basmati Rice. Great stir fry!
14 Monday Mar 2016
Posted in Ahi Tuna, Asian Food, Asparagus, Avocado, Beer and Ale, Beer and Food, Buy Idaho, Captain's Shack, Carrots, Classic Sauces, Dinner For Robin, Ethnic Foods, Heirloom Carrots, Herbs and Spices, Hollandaise Sauce, Housemade Hollandaise Sauce, Idaho Greens, Idaho Lamb, Idaho Potatoes, Idaho Vegetables, Lamb, Local Farmers Markets, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, What's For Dinner?
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And that mean “Party-Hearty”! Time for lamb. Or Laphroaig. Or Glendronach. Or maybe some Corned Beef with some Cabbage. I am going to make some Irish Soda Bread, or maybe an Irish Brown Soda Bread, for a St Patrick’s Day party on Saturday. Gonna wear my kilt, too! And the socks that my niece Beth made me. We just made some Irish Stew, that turned out pretty darn good. Just need to tighten the sauce a little. Doesn’t this just look scrumptious? And yes, the Boise Farmers Market at 10th and Grove in Boise opens up on April 2, 2016! Yea!!!
Prep for the Irish Stew. Carrots, celery, lamb cubes (Local Felzien lamb!), Red onion, green onion and spices.
And the other night we had this delicious beef dinner. The beef was just OK. Nothing to brag about. But the dinner was good.
And then we also had,
06 Tuesday Oct 2015
Posted in Appetizers, Asian Food, BBQ Chicken, Boise Farmers Market, Brocolli, Bronco Nation, Captain's Shack, Carrots, Chicken, Chicken Wings, Chinese Food, Coconut Rice, Dinner At The Captains Shack, Gameday, Local Farmers Markets, Local Harvests, Mushrooms, Mushrooms - Chanterelles, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - Seafood, Sea Scallops, Seafood, Shell Fish, Shrimp, Slow Cooking, What's For Dinner?
Such a good meal combination. No! Not all at once but over three days. The recipe for the chicken wings and the stir fry are listed permanently in the recipe file. The link to that file is at the top of this page. But for now, here is the link to the Shrimp, Scallop and Pineapple Stir Fry recipe and the recipe for the Robin’s Chicken Wings, that would be great at a Tailgate Party! Here is some information about chanterelle mushrooms –
Cantharellus cibarius, commonly known as the chanterelle, golden chanterelle or girolle, is a fungus. It is probably the best known species of the genus Cantharellus, if not the entire family of Cantharellaceae. It is orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. It emits a fruity aroma, reminiscent of apricots and a mildly peppery taste (hence its German name, Pfifferling) and is considered an excellent edible mushroom. Though records of chanterelles being eaten date back to the 16th century, they first gained widespread recognition as a culinary delicacy with the spreading influence of French cuisine in the 18th century, where they began appearing in palace kitchens. For many years, they remained notable for being served at the tables of nobility. Nowadays, the usage of chanterelles in the kitchen is common throughout Europe and North America. In 1836, the Swedish mycologist Elias Fries considered the chanterelle “as one of the most important and best edible mushrooms.”
Chanterelles as a group are generally described as being rich in flavor, with a distinctive taste and aroma difficult to characterize. Some species have a fruity odor, others a more woody, earthy fragrance, and still others can even be considered spicy. The golden chanterelle is perhaps the most sought-after and flavorful chanterelle, and many chefs consider it on the same short list of gourmet fungi as truffles and morels. It therefore tends to command a high price in both restaurants and specialty stores.
There are many ways to cook chanterelles. Most of the flavorful compounds in chanterelles are fat-soluble, making them good mushrooms to sauté in butter, oil or cream. They also contain smaller amounts of water- and alcohol-soluble flavorings, which lend the mushrooms well to recipes involving wine or other cooking alcohols. Many popular methods of cooking chanterelles include them in sautés, soufflés, cream sauces, and soups. They are not typically eaten raw, as their rich and complex flavor is best released when cooked.
Next meal, wonderful Seafood Stir Fry. Look at this!
Scallops, shrimp, celery, broccoli and pineapple in a wonderful stir fry. See the recipe and enjoy. Here it is cooking.
And finally, awesome tailgate fare with these chicken wings. (Recipe above) Don’t bypass marinating the wings for the 2 hours or so. Enjoy!
Chicken wings getting happy!
16 Wednesday Sep 2015
Not bad and somewhat “common” sushi. Don’t get me wrong – It’s a good sushi, just not spectacular. 3-Stars. You can find their complete menu at Dharma Sushi and Thai. Their menu in the restaurant is a kiosk. You go to a screen – there are two of them – pick out what you want, then complete the transaction with a credit card or cash. If you have a question about a certain dish, you can see what is in it just by pushing a button on the kiosk. We did find the sushi at Sushi Joy and at Shige’s Japanese Cuisine to be a slightly higher quality and better taste. We will have to go back to Dharma and try their Thai food. Here are some photos of our visit.
Dining area, you can see the menu kiosk in the background.
We sat in a corner where we could see all around us.
Robin had the Apocalypse Roll.
Cross section of the Apocalypse Roll.
I had the Bangkok Roll. A little spicy and the addition of some fresh mint made a tasty sushi roll.
Cross section of the Bangkok Roll.
We did enjoy ourselves. And we will probably return. Get a group together and go here for some sushi. Might be a good place for the Boise Foodie Meet-Up group. They do have take-out if you wish.
17 Wednesday Jun 2015
Posted in 5-Stars, Asian Food, Beef, Beer and Food, Bistro, Boise Adventures, Chicken, Classic Cuisines, Classic Sauces, Coconut Milk, Comfort Food, Cooking Styles, Dinner Reviews with Robin, Dinner With Friends, Food Photos, Grilling, Hard To Find Foods, Herbs and Spices, Main Dish, Oriental Food, Party Time, Pho Nouveau, Photos By: Bob Young, Pork, Restaurant Reviews, Salads, Salmon, Seafood, Shell Fish, Shrimp, Vegetables, Vietnamese Food, What's For Dinner?
We had a great experience and meal last night at the Vietnamese restaurant, Pho Nouveau, 780 W Idaho Street, Boise; (208) 367-1111 and they do take reservations. Really a superb meal. Good to meet our friend, Patty Dorr there and to have a meal with her. Good ambiance in the restaurant; good service without being “pushy”. Here is their website. Just Click This Link. There are downloadable menus on their website for you to printout or just look at. You will get a good idea of what they offer. Weather permitting, they do have a patio for your use. The parking garage is right across the street. Here is what we had and it was all good. Cheers! We will return to Pho Nouveau! On TripAdvisor I rated this restaurant 5-Stars. Which was the best appetizer or entree? Actually, they were all good – I would have any of them again!
A very good Vietnamese beer. Light and refreshing on a hot summer day. Goes great with the meal. They also carry Ravenswood wine.
19 Sunday Apr 2015
A novel idea – especially in Boise. Japanese food from a food cart. Rhett Atagi and Christy Beavers keep the food moving and the crowd happy as they prepare the dumplings and pass them out to the patrons at the Boise City Market. You can also find them at other events in the Boise area. Give them a call and see where they are located and at what event. Might be an idea to have them at a neighborhood gathering or family gathering. You will have to check with them. Good, classic Japanese dumplings. Give them a try.
Rhett Atagi and Christy Beavers.
The dumplings being made. The octopus ones seem to be the standard for this food cart. Other types are also available. They usually have two different types being prepared.
18 Wednesday Mar 2015
We have been to Mai Thai several times, but this is the first time for the lunch buffet. They are located at 750 W Idaho Street, Boise. (208) 344-8424. Such a treat! They continue their outstanding cuisine. With just a small comment: The duck could have had more of the fat removed and the connective tissue trimmed. The vegetable tempura was good, but slightly soggy and cold. For those reasons, I can only rate this visit a 4-Star, out of 5-Star, meal. The ambiance is terrific. The Waite staff is very attentive and polite. The price, $11.95 for the buffet, is extremely reasonable for the amount of food that is available. Mai Thai is well worth the trip to go there. If you like Asian cuisine for lunch, this is the place to go. It is just a little more of a formal setting than most of the other Asian places in Boise. Give it a try. I have also listed Mai Thai on TripAdvisor. Here are some photos we took. Left-Click any of the photos to see them enlarged. Enjoy!!
Buffet menu
Makings for a salad
Lettuce Wrap Ingredients and Vegetable Tempura. (The tempura was not heavy with batter.)
Sushi offerings
Curry
Noodles
Chicken and Duck
Vegetable Tempura, Salad and Sushi
Sushi close-up
Duck, Noodles and Curry on Rice
Boise Foodie Guild 