15 Sunday Nov 2015
And a good Sunday dinner! Not the standard chicken, mashed potatoes and peas. This time beef, corn and vegetables. And a good 2012 Chateau Haut-Bages Liberal. It was a good one. The polenta was an Idaho product and so was the beef.
Spinach and Butternut Squash Casserole
T-Bone Steak
2012 Chateau Haut-Bages Liberal Pauillac
26 Wednesday Aug 2015
Posted in 4-Stars, Beef, Boise Adventures, Capitol Cellars, Dinner With Friends, Dinner With Robin, Food Photos, Idaho Beef, Idaho Chefs, Idaho Greens, Idaho Lamb, Idaho Polenta Floriani, Idaho Potatoes, Idaho Wine, Lamb, Photos By: Bob Young, Seafood, Shell Fish, Shrimp, Special Dinners, What's For Dinner?, Wine and Food, Wines - Idaho, Wines - Washington
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Really a good visit tonight to the newly opened – March 2015 – of Capitol Cellars at 5th and Main Streets in Boise in the Belgravia Building. (There is also an AirBNB in the building, Belgravia AirBNB.) The ambiance is like entering a “wine cave”. Dim lights; cool air and wonderful Waite Staff. In certain sections of the restaurant, it is like sitting in a wine cellar – because you really are! I have placed a permanent link in the sidebar of this blog so you can contact them, make reservations or check their manu. Definitely a 4-Star (out of 5-Stars) restaurant. My only comments about the food is that the risotto seemed to be a little gummy – undercooked. The crispy fries were not really as crispy as I had expected. I expected more of a twice fried Belgium style potato. Here are some photos from our visit. Enjoy! It is great to see that they use Idaho products and produce as much as possible. This would be a great Date Night restaurant or Special Occasion.
The entrance at 5th and Main in the Belgravia Building.
Part of the main dining room.
The wine cellar.
Wine cellar ambiance.
Logan Smyser, Director of Operations, shows us how to use a sabre to remove the top of a champagne bottle.
18 Tuesday Aug 2015
Posted in Baguette, Basil, Beef, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Classic Sauces, Dinner At The Captains Shack, Dinner For Robin, Dinner With Robin, Eggplant, Eggs, Food Photos, French Foods, Garlic, Heirloom Tomatoes, Herbs and Spices, Idaho Beef, Idaho's Bounty, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Paella, Party Time, Photos By: Bob Young, Purple Sage Farms, Recipes, Recipes - Dinner, Salads, Sea Scallops, Seafood, Shrimp, Tomatoes, Vegetables, Vegetarian Foods, What's For Dinner?
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A couple days of some really good eats – good food! The weather is not 100+, it is 58 degrees at night and in the mid 80’s during the day. I’ll take that. The Soda Fire is 90% contained and rehab has started for the grasslands – it’ll take two to three years for it to totally come back. Grazing will be at a premium. Wild horses are being cared for and watched for injuries. All seems as well as it can be under the circumstances. Back to the kitchen!
I asked Robin what she wanted for breakfast. Without even blinking an eye, she said, “Shrimp and Grits.” I asked her if she wanted some scrambled eggs with that. She said, “Just one egg.” I had some, too!
Such a yum couple of merals. Such a great time in the kitchen!
31 Friday Jul 2015
Posted in Alley Gardens, Backyard Garden, Basque Bread, Beef, Boise Farmers Market, Buy Idaho, Captain's Shack, Comfort Food, Dinner At The Captains Shack, Dinner For Robin, Herbs, Idaho Beef, Idaho Potatoes, Idaho Wine, Local Markets, Main Dish, Mushrooms, Onion, Photos, Photos By: Bob Young, Vegetables, Weston On The Lake Winery, What's For Dinner?, Wine and Food, Wines - Idaho
Every so often, one has a yearning for “things from the past”. In this case, comfort food. A Salisbury Steak and Baked Potato. Not much more basic than that. Add a good and hard to find Idaho wine, and you are in ecstasy!
Baked Idaho Potato
Toasted Basque Bread
2012 Weston Winery and Vineyards Murray Hill Estate Malbec
How easy was that? Yum.
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.
21 Thursday May 2015
Posted in 5-Stars, Beef, Bread, Caesar Salad, Coffee, Crab Cakes, Cream Sauces, Cuts of Beef, Dessert, Dinner For Robin, Dinner With Robin, Mushrooms, Photos By: Bob Young, Potatoes, Restaurant Reviews, Restaurants To Try, Ruth's Chris Steak House, Salads, Sourdough Bread, Special Dinners, Spinach, What's For Dinner?, Wine and Food
And such a good visit it was. Daughter Marnie and her husband Mac gave us a gift certificate for dinner and we thank them for that. You can find more by clicking here Ruth’s Chris Steak House, Boise. Make reservations online or reserve their Party Room. They have a full and extensive Menu that can be viewed online and get an idea of what they offer. Not ready for dinner? Try their Happy Hour Menu for lighter offerings. “… Our Sizzle, Swizzle and Swirl Happy Hour features $8 food specials and premium cocktails.” You will find the menu items either equal to or greater than Chandler’s Steak House or to the Cottonwood Grille. Ruth’s Chris Steak House, Boise is definitely a 5-Star restaurant. Here is what we had. Two of us ate for $123.00 and it was worth every bite. Definitely a Special Occasion restaurant; Great for “Date Night”.. Enjoy!
The dining area. Formal and delightful. Soft background music.
Private dining area that will accommodate 12 people. The fee is $50 for the room.
We brought our own 2005 Ridge Zinfandel ($10 corkage fee), but they do have a wide selection of wines. They also offer sparkling water instead of “tap” water if you desire.
Good Blue Crab cakes, but I think these are over priced.
Blue Crab Cakes
Very good housemade Sourdough Bread.
Superb Caesar Salad with Tellicherry Pepper.
Petite Filet. “USDA Prime served sizzling on a 500° plate – every bite is as
delicious as the first.” This was delicious! Loved the way the sides came in their own bowls. The Creamed Spinach was super good with a touch of nutmeg. The Mushrooms accompanied the steak very well. Robin had Garlic Mashed Potatoes and Creamed Spinach.
The Petite Filet done to perfection.
Chocolate Sin Cake. A delicious finish to a grand dinner! “… Our desserts vary by location and are homemade daily by our expert
pastry chefs, using the freshest local ingredients.”
10 Friday Apr 2015
Posted in Beef, Captain's Shack, Chicken, Cooking Programs, Cooking Styles, Dinner For Robin, Eggplant, Eggs, Grilled Vegetables, Healthy Eating, Idaho Beef, Idaho Dairy, Idaho Lamb, Idaho Pork, Idaho Potatoes, Idaho Trout, Idaho Wine, Idaho's Bounty, Lamb, Local Farmers Markets, Local Harvests, Local Markets, Pork, Potatoes, Special Events, Tilapia, Tomatoes, Trout, Vegetables, What's For Dinner?, Whats For Breakfast?, Whats For Lunch?, Wine and Food
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And Robin has it and the infection drives her “nuts” sometimes! But she located this interesting article from Embrel, Psoriasis – Your Condition. “Plaque Psoriasis Is an Immune Disease; Treat It From Within.” In other words, modify your diet. Key word: Modify, Not eliminate. And do it slowly; One food group at a time or item within the food group; Not all at once. Looks like we will return to our high seafood diet and chicken diet, at least for a while. The last paragraph in this article is important and something to remember. And to let you know, we do not eat a lot of “Junk Food”. Maybe a burger once a month – Maybe! Here is part of an article from Embrel Do enjoy the information. If you have psoriasis, it might be worth a try. Good luck and Stop Scratching! (My Dad always said, “Home is where you can scratch where it itches!”)
Your Personal Elimination Psoriasis Diet
Here are eight foods and beverages that get mentioned often by people as possibly causing their psoriasis flare-ups. You might consider cutting them out of your diet one at a time to see if any have an effect on your symptoms:
Alcohol. “First and foremost, stop drinking,” Bagel says. Here’s why: Alcohol opens the blood vessels in the skin. When your blood vessels are dilated, white blood cells, including the T cells that are believed to be responsible for psoriasis, can sneak into the outer layers of your skin more easily — and you don’t need to be inviting more T cells. “Your psoriasis symptoms may worsen even if you’re a light-to-moderate alcohol user,” warns Chelsea Marie Warren, RD, a dietitian and certified wellness coach in Portland, Ore.
Junk foods. Psoriasis is an inflammatory condition. Junk foods tend to be high in saturated and trans fats and refined starches and sugars, all of which can promote inflammation. Another reason to avoid junk foods is that that they are high in calories with little nutritional value, and people with psoriasis often have weight problems. “If you have psoriasis, you have an increased risk of heart and vascular diseases,” Bagel says. “Being overweight adds to that risk.”
Red meat. Red meats contain a polyunsaturated fat called arachidonic acid. “This type of fat can worsen psoriasis symptoms because it can easily be converted into inflammatory compounds,” Warren says. Also include on your foods-to-avoid list: processed meats such as sausage and bacon.
Dairy products. Like red meat, dairy products contain the natural inflammatory arachidonic acid. “Cow’s milk is one of the biggest culprits,” Bagel says, because it also contains the protein casein, which has been linked to inflammation. Egg yolks, too, are high in arachidonic acid, so consider nixing them from your diet.
Nightshade plants. Some people report that consuming plants from the “nightshade family” — which includes peppers, white potatoes, eggplant, and tomatoes — exacerbates their psoriasis. These vegetables contain solanine, a chemical compound that has been shown to trigger pain in some people. “Certain patients believe that if you avoid these vegetables, you decrease your symptoms,” Bagel says. “I’m not so sure about that, but I’m not opposed to people trying it.”
Citrus fruits. Sometimes, an allergic reaction can cause psoriasis to flare. Citrus fruits, such as grapefruit, oranges, lemons, and limes, are a common allergen. See if eliminating them from your diet improves your skin. This prohibition includes their derivatives as well, such as lemonade or grapefruit juice.
Gluten. Gluten is a protein found in some grass-related grains, including rye, wheat, and barley. Researchers in Portugal found that psoriasis symptoms in some people with a gluten sensitivity improved after they avoided gluten in their diets. Studies are ongoing, but the idea of psoriasis patients benefitting from a gluten-free diet is still controversial, Bagel says. Even if it works, he adds, it’s not an easy diet to follow.
Condiments. Some people with psoriasis find condiments and spices to be their enemy. The ones that seem to cause the most trouble for people with psoriasis are pimento, cinnamon, curry, vinegar, mayo, paprika, Tabasco sauce, Worcestershire sauce, and ketchup. They’re on the no-no list because substances in these condiments can increase inflammation.
Although research has yet to confirm a direct link between what you eat and psoriasis flare-ups, you might find that your condition improves when you avoid one or more of these foods. Be sure to share what you discover with your doctor so you don’t miss out on any important nutrients
04 Wednesday Mar 2015
Posted in Bearnaise Sauce, Beef, Boise Restaurants, Buy Idaho, Chocolate, Chocolate and Food, Classic Sauces, Colter's Creek Winery, Cottonwood Grille, Dinner With Robin, Herbs, Idaho Wine, Idaho's Bounty, Kobe Beef, Locavore, Oysters, Photos By: Bob Young, Potatoes, Restaurant Reviews, Salads, Seafood, Shrimp, Snake River AVA, Special Dinners, Syrah, What's For Dinner?, Wine and Food
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Béarnaise sauce, Colters Creek winery, cottonwood grille, Crème Brûlée, garlic mashed potatoes, London Broil
It was a good meal. And to get the negative out of the way, I thought the peas we had were a little salty for us – we eat very little salt – so the saltiness may not be entirely true for everyone. We would have liked a little more garlic in the potatoes. So will this keep us from going back? Probably not. The Kobe beef that Robin had was so very tender and delicious. My London Broil was good and the Béarnaise sauce on it was wonderful! Robin had an awesome Chocolate Mousse served in a White Chocolate Cup and I had a delicious Crème Brûlée. Here. Look at these photos and enjoy! If you want a more detailed review of the Cottonwood Grille, look at Our Restaurant Guide.
Wonderfully fresh seafood!
How fresh were these? You could taste the ocean and smell the ocean and hear the waves crashing on shore. That’s how fresh they were!
Love how this is presented.
And with our dinner, we asked for a Fraser Vineyards Cabernet Sauvignon but they were out of it. So we got a good 2011 Colter’s Creek Syrah, both are Idaho wines are very good and went quite well with our dinners.
But beforer we went for dinner here at the Cottonwood Grille, we went to the Arid Club, which is designed “To establish a club of business and professional men and women whose members are uniformly congenial with one another as nearly as may be, to provide them with an attractive and convenient meeting place, and to exclude there from bigots, propagandists, boosters, go-getters, uplifters, reformers, and snobs. [Arid Club Preamble]” for the release of the documentary film on the Idaho Wine Regions called “Idaho Wines: From Bud to Taste Bud”. It is on its way to be presented at the Sun Valley Film Festival.
23 Monday Feb 2015
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OK. So what is Massaman, or Thai Massaman, Curry Sauce? Here is a good explanation and the anthropology of food definition from Wikipedia. (The photo here is a Chicken Curry with a Massaman Sauce.)
Massaman curry (Thai: แกงมัสมั่น, RTGS: kaeng matsaman, IPA: [kɛːŋ mát.sa.màn]) is a rich, relatively mild Thai curry that is an interpretation of a Persian dish. Matsaman nuea (beef massaman) with potato, and also showing star anise, cinnamon and clove.
Massaman or matsaman is not a native Thai word. It is generally thought to refer to the Muslims with earlier writers from the mid-19th century calling the dish “Mussulman curry”; Mussulman being an archaic form of the word Muslim.
According to Thai food expert David Thompson, as well as Thai journalist and scholar Santi Sawetwimon, the dish originated in 17th century Central Thailand at the cosmopolitan court of Ayutthaya, through the Persian merchant Sheik Ahmad Qomi from whom the Thai noble family of Bunnag descends. Other theories contend that massaman is a southern Thai dish, influenced by Malay and Indian cuisine, or that its name is derived from the Malay word masam, which means “sour”.
The curry is extolled in a poem from the end of the 18th century, attributed to Prince Itsarasunthon of Siam, the later King Rama II (1767-1824). It is dedicated to a lady who is believed to be Princess Bunrot, the later Queen Sri Suriyendra, wife of King Rama II. The second stanza of the poem reads:
มัสมั่นแกงแก้วตา หอมยี่หร่ารสร้อนแรง – Massaman, a curry made by my beloved, is fragrant of cumin and strong spices.
ชายใดได้กลืนแกง แรงอยากให้ใฝ่ฝันหา – Any man who has swallowed the curry is bound to long for her.
Due to its Muslim roots and therefore Islamic dietary laws, this curry is most commonly made with beef, but there are also variations on this dish using duck, chicken, mutton, goat, or, less commonly so, pork. As pork is haram meat – forbidden food in Islam – this last variant is of course not eaten by observant Thai Muslims. Vegetarians and vegans have created their own versions of this dish.The flavors of the massaman curry paste (nam phrik kaeng matsaman) come from spices that are not frequently used in other Thai curries. Cardamom, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg and mace would, in the 17th century, have been brought to Thailand from the Malay Archipelago and South Asia by foreigners, a trade originally dominated by Muslim traders from the Middle East, Indian subcontinent and from the archipelago itself, but increasingly threatened by the Portuguese, the Dutch and French East India Company. These are combined with local produce such as dried chili peppers, cilantro (coriander) seeds, lemongrass, galangal, white pepper, shrimp paste, shallots and garlic to make the massaman curry paste. This paste is first fried with coconut cream, and only then are meat, potatoes, onions, fish sauce or salt, tamarind paste, sugar, coconut milk and peanuts added. Massaman is usually eaten with rice, in a meal together with other dishes. There are also traditional versions using oranges, orange juice, or pineapple juice as additional ingredients.
Furthermore, “Massaman Curry hails from the south of Thailand and is different from other Thai curries in that you can easily detect an Indian influence (notable in the addition of Indian spices such as cardamom, cloves, and nutmeg). At the same time, Massaman is also distinctly Thai, and has been a traditional part of the cuisine for hundreds of years. Use this warm and flavorful curry paste to create a wonderful chicken, beef, or lamb Massaman curry — or even a delightful vegetarian curry by adding wheat gluten or tofu plus lots of vegetables.” This explanation comes from a recipe for Thai Massaman Curry Paste. The recipe can be found at Thai Massaman Curry Paste Recipe on About(dot)com. Enjoy!
Prep Time: 30 minutes Total Time: 30 minutes Yield: Makes approx. 1 cup paste
To Store: Curry pastes can be stored in a jar or other covered container in the refrigerator for up to 2 weeks; freeze thereafter. When ready to use, add coconut milk to make a sauce, then add your other ingredients.
Ingredients:
¼ c dry Roasted Peanuts, unsalted
2 Shallots, sliced
5 cloves Garlic, peeled
1-2 Red Chilies, OR substitute ½ to 1 tsp. dried crushed Chili
1 thumb-size piece Galangal (or Ginger), thinly sliced
1 stalk Lemongrass, minced, OR 2-3 Tbsp. frozen or bottled prepared Lemongrass
1 tsp. ground Coriander
½ T ground Cumin
½ t whole Cumin Seeds
⅛ t Nutmeg, preferably ground from whole nutmeg
½ t Cinnamon
⅛ t ground Cloves
¼ t ground Cardamom
2 T Fish Sauce
1 t Shrimp paste
1 t Palm Sugar OR Brown Sugar
1-3 T Coconut Milk, depending on how thick or runny you prefer your paste (save remainder for cooking your curry)
Directions:
Place all paste ingredients in a food processor (or blender) and process well. To make a sauce rather than a paste, add up to 1 can coconut milk.
To use immediately, place sauce in a casserole/baking dish together with 1-2 bay leaves, plus your choice of chicken, beef, lamb, tofu/wheat gluten, plus vegetables. Add 2-3 whole bay leaves if you have them (this is a common ingredient in Massaman curries). Stir well to combine, and simmer in a wok OR cover and bake in the oven at 350 ºF until finished. Garnish your Massaman curry with whole roasted peanuts and fresh coriander. Lime wedges can also be served if your curry is on the salty side.
22 Saturday Nov 2014
Rainy all day. Temperature in the mid 40’s. Snow is mostly gone. Ground is soaking wet!! But this Mom’s Chili Con Carne, I modified it slightly as Robin can not eat green peppers and I added black beans too, was absolutely as I remember it. I think delicious! Then add to the chili some Guatemalan Corn Bread and we had a great Tailgate Meal. (BSU plays Wyoming tonight on ESPN). Look at this plate. Enjoy!
Boise Foodie Guild 