Bacon Blueberry Waffles

21 Thursday Jan 2021

Posted by Bob and Robin in 5-Stars, Bacon, Blueberries, Buy Local, Captain's Shack, Eggs Basted, Food Photos, Fruit, Idaho Bacon, Idaho Eggs, Krusteaz, Photos, Photos By: Bob Young, Recipe By: Bob Young, Recipe By: Captain's Shack, Recipe: Bob and Robin Young, What's For Dinner?

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Bacon, basted eggs, blueberries, Krusteaz, recipes, waffles

I have been asked how do I make Blueberry Bacon Waffles and the answer is rather straight forward. For the bacon I use Falls Brand Thick Sliced and for the waffles I use Krusteaz but with a twist. I add 1 egg and I use 1/2 cup whole milk and 1/2 cup water in the batter. This is not really necessary but I think it makes the waffles better. Light and delicious. Here is how it is done. Enjoy!

Cut 1 strip if bacon per waffle into quarters.

Fry the bacon on the waffle iron to your doneness level.

While the bacon is cooking, place the egg and jam – it can be any and I use either Huckleberry or Blueberry for these waffles.

Add the flour, milk and water to the egg/blueberry mixture and mix well, but don’t over mix. There can be some lumps.

Pour the batter over the bacon in the waffle iron. Add blueberries, close the lid and cook.

Serve with blueberries on the waffle, syrup and basted eggs. A hearty breakfast.

Aebleskiver. What?

16 Thursday Jan 2020

Posted by Bob and Robin in Aebleskiver, Apple, Banana, Blueberries, Boise Foodie Guild, Brunch, Comfort Food, Cooking Styles, Ethnic Foods, Food - Danish, Food - Make Your Own Meals, Food Photos, Fruits, History of Food, Idaho Polenta Floriani, Idaho Polenta Roys Calais, Photos By: Bob Young, What's For Dinner?

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Aebleskiver, idaho polenta, Make Your Own, polenta

OK. What is an Aebleskiver?

Aebleskivers are a type of pancake cooked in a special stove-top pan with half-spherical molds. The center is soft and fluffy, almost creamy. The crust is crisp and browned. In Denmark, aebleskivers are traditionally plated in threes, dusted with powdered sugar, topped or filled with tart jams of Nordic berries and served with mellow Scandinavian coffee. There, aebleskivers ( may be pronounced as “eb-el-ski-ver” , “a-bla-ski-va”, “eb-el-sku-wyr” , “ebb-ull-skee-vers” or “able-skEEvers”) have typically not been served in restaurants or for breakfast, but rather at the family table for afternoon coffee breaks. On long and cold Nordic winter evenings, they are served with glögg. In the wintertime, aebleskivers are often sold by street vendors. A symbol of community and hospitality, they are very popular at Scandinavian charity and open-air events.
There are many recipes for the batter, but they generally fall into two categories: those made with baking soda (or baking powder) as a leavening agent, or those made with yeast. The batters vary in texture and flavor — and yeasted batters take a bit more patience to prepare and will expand more in the pan — and which you prefer is a matter of personal taste … Here’s a little of Aebleskiver history:…. During that time of the Vikings, when they roamed the coastal waters of England and the Atlantic, one band of these rough Vikings was hard hit in battle. As they returned to their ship with dented horn helmets and shields, they made pancakes to regain their strength. They didn’t have proper cookware so they greased their dented shields and poured the batter on them over a fire. The first aebleskivers were born. (So they say:)…) [http://www.aebleskivers.com/history.html]

Cast Iron Aebleskiver Pan and Turners

Aebleskivers in Coeur D’Alene, ID describe these treats as Danish meaning apple slices. These are traditional Danish pancakes in a distinctive shape of a sphere. Maybe a cross between a Beignet and a Funnel Cake, without all the grease! So maybe all of this will convince you to try these sweet treats. If so, here is the recipe we use. Enjoy! CS Danish Aebleskiver.

Here is our first try. Homemade Huckleberry and Raspberry Jams. Scrambled eggs, too.

And if you want some great polenta recipes – Idaho grows awesome polenta – look here: 17 Polenta Recipes.

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?

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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!

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?

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Rappa Brand Scrapple, scrapple, Tetrazzini, turkey tetrazzini

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

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

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.

Yum Meals this Week!

28 Thursday Apr 2016

Posted by Bob and Robin 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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dump cake

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 –

Asian Salmon
Braised Mushrooms
Steameed Asparagus

Wednesday –

Mushroom Omelet
Fresh Fruit

Lamb Chops wsith Mustard Cream Sauce Mashedd Parsnips, Turnip and Blue Potato Steamed Brusssels Sprouits in Balsamic Vinegar and Sherry Reduction

Lamb Chops
with
chardonnay mustard cream sauce

Mashed Parsnips, Turnip and Blue Potato

Steamed Brusssels Sprouts
in
balsamic vinegar and sherry reduction with butter

Dump Cake with trawberry fan on whipped cream

Dump Cake
with
strawberry fan on whipped cream

Valentines Weekend – Meals Made For Robin

16 Tuesday Feb 2016

Posted by Bob and Robin in 5-Stars, Bearnaise Sauce, Blueberries, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Carrots, Celebrations, Chef Lou, Classic Cuisines, Classic Sauces, Dessert, Dinner For Robin, Eggs, Eggs Benedict, Herbs and Spices, Hollandaise Sauce, Housemade Béarnaise, Housemade Hollandaise Sauce, Housemade Sauces, Idaho Beef, Idaho Chefs, Idaho Eggs, Idaho Lamb, Idaho Wine, Kitchen Adventures, Lamb, Meadowlark Farms, Mushrooms, Onion, Photos, Photos By: Bob Young, Recipe By: Chef Lou, Recipe by: Robin and Bob Young, Recipes, Recipes - Breakfast, Recipes - Dessert, Recipes - Dinner, Recipes - Sauces, Snake River AVA, Special Dinners, Valentines Dinner, Vegetables, What's For Dessert?, What's For Dinner?, Whats For Breakfast?, Zhou Zhou Winery

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Boeuf Bourguignon, Chef Lou's Orange French Doughnuts, Parsnip and Celeriac Puree, recipes

Such a wonderful Valentines weekend spent in the kitchen making the meals for Robin and I to enjoy! And that we did! “And if you [read this article] in the next 5 minutes, we’ll include a link to the recipes!” where you can find some of the recipes for some of these treats. Boise Foodie Blog Recipes! Enjoy these photos and the recipes. And yes, the Hollandaise and Béarnaise Sauces were all made from scratch! Most of the items here are Idaho products. Zhoo Zhoo Winery Claret was served with the Valentines Dinner. 2009 Bedrock Wine Co. Rebecca’s Vineyard Pinot Noir was used in the bœuf bourguignon (French Beef Stew). Cheers!

Flowers for Robin. Loving her was the easiest thing I ever did!

Flowers for Robin
Loving her is easier than anything I’ve ever done before!

Weekend Appetizers Fennel and Celery Salad Cucumber Salad Chicken Pate Rye Toast Wedges

Weekend Appetizers
Fennel and Celery Salad
Balsamic Cucumber Salad
Chicken Pâté
Rye Toast Wedges

Saturday night Felzien Family Farms Lamb Chops with Bearnaise Sauce Steamed Asparagus with Hollandaise Sauce

Saturday night dinner
Felzien Family Farms Lamb Chops
with
Béarnaise Sauce
Steamed Asparagus
with
Sliced Almonds and Hollandaise Sauce

Sunday morning breakfast Eggs Benedict and Fresh Fruit

Valentines Breakfast
Eggs Benedict with Fresh Fruit and Sausage Links

Sunday dinner Boeuf Bourguignon with Parsnips and Celeriac Puree

Valentines Dinner
Bœuf Bourguignon
with
Parsnip and Celeriac Puree

Valentines Dessert Skillet Apple Pie [Modified] with Whipped Cream and Chocolate Strawberry

Valentines Dessert
Skillet Apple Pie
[Modified – I added blueberries and pear slices]
with
Whipped Cream and Chocolate Strawberry

Monday Morning Recovery
Scrambled Eggs
Bacon
Chef Lou’s Orange French Doughnuts

And as an added bonus, here is Chef Lou’s Orange French Doughnuts. I worked several years with Chef Lou at the Westside Drive-In in Boise. Great experience. Enjoy!

Chef Lou’s Orange French Doughnuts

Source: Chef Lou Aaron, Westside Drive-In, Boise, ID
Yield: 12 doughnuts

Ingredients:
5 T Butter, room temperature
½ c Sugar
1 Egg, beaten
1/3 c Milk
½ c Ricotta Cheese or Cream Cheese, softened
Juice and Zest from one orange
2 c All Purpose Flour
1 t Salt
1 t Nutmeg
¼ c melted Butter
1 T Cinnamon mixed w/1 T Sugar

Directions:
1. In a mixing bowl, cream together butter and sugar; add egg and mix well. Add Milk and Ricotta, or cream cheese, to the mixture alternately w/dry ingredients. Mix in orange rind and juice.
2. Fill greased muffin cups to ½ full. Baked in a pre-heated oven at 350 degrees for 15-20 minutes. Cool slightly and pop doughnuts out of pan.
3. Roll doughnuts first in melted butter, then in the cinnamon sugar mixture.
For variation, you can also garnish with strawberries & whipped cream.

Ah yes! Good Breakfast!

28 Monday Dec 2015

Posted by Bob and Robin in Blueberries, Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Brioche, Buy Idaho, Captain's Shack, Eggs, Gaston's Bakery, Local Farmers Markets, Meadowlark Farms, Photos By: Bob Young, Turkey, What's For Dinner?

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blueberries, brioche, French toast

We have just a little brioche left, so what to do before it goes bad – no preservatives? How about a French Toast using the brioche? Wonderful! And easy. The addition of fresh nutmeg really adds a different flavor level. And then just a small dusting of powdered sugar. No syrup or butter needed. How about, too, some fresh blueberries on top? Can’t have breakfast without some bacon. Everything is better with bacon. In this case, turkey bacon. And this particular brand from Costco is very good. And it crisps up well, too. And we just found out that some information found on the Boise Foodie Blog, will be in the next issue of Travel & Leisure! Yea!

Brioche French Toast with Blueberries and Powdered Sugar Turkey Bacon

Brioche French Toast
topped with
Blueberries and Powdered Sugar
Turkey Bacon

Cool and Refreshing Gin and Tonic

05 Sunday Jul 2015

Posted by Bob and Robin in Blueberries, Captain's Shack, Cocktails, Comfort Food, Fruit, Hendrick's Gin, Party Time, Photos By: Bob Young, Recipe By: Bob Young, Strawberries, What's For Relaxing Time?, White Grapes

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cocktails, fruit tonic, gin and tonic, Hendrick's Gin, it's 5 oclock somewhere, white grapes

Hnedrick's Gin and Tonic with strawberries, white grapes and blueberries Deliciously refreshing on a hot summer day. The hint of cucumber in the gin - that is what makes Hendrick's Gin so wonderful - really adds to the fruitiness of the drink. Plus, it is a pretty drink! Enjoy!

Hendrick’s Gin and Tonic
with
strawberries, white grapes and blueberries

Deliciously refreshing on a hot summer day. The hint of cucumber in the gin – that is what makes Hendrick’s Gin so wonderful – really adds to the fruitiness of the drink. Plus, it is a pretty drink! Enjoy!

Breakfast and Lunch Photos

03 Friday Jul 2015

Posted by Bob and Robin in Basil, Blueberries, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Comfort Food, Dinner At The Captains Shack, Eggs, Eggs Poached, Food Trivia, Greens, Ham, Herbs, Holiday Menu, Idaho Greens, Idaho's Bounty, Local Farmers Markets, Local Markets, Main Dish, Meadowlark Farms, Photo Skills, Photos, Photos By: Bob Young, Purple Sage Farms, Salads, Seafood, Special Information, Strawberries, Tuna, Vegetables, What's For Dinner?, Whats For Breakfast?, White Grapes

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blueberries, fresh strawberries, green grapes, salad

Every so often, I really have to check the camera settings for these photos. I have had several people what technique do I use to get these photos. And too, I have to check my steadiness holding the camera. Here are two meal wee made and photographed. Fun to explore and fun to eat. Both were good. Enjoy!

Poached Meadowlark Farms Eggs with Basil Black Forest Ham, Toasted English Muffin Patriotic Fruit Mix

Poached Meadowlark Farms Eggs
with
basil and black forest ham
Toasted English Muffin
Patriotic Fruit Mix

Nikon D5000, 18-55mm lens at 24mm, 1/10 sec, f/4. Ambient light and handheld.

Tuna Salad Fresh Greens Local Yellow Tomatoes

Tuna Salad
on
fresh local greens and local yellow tomatoes

Nikon D5000. 18-55mm lens, 1/2.5 sec, f/4. Ambient light and handheld.

Breakfast – Fresh Morel Mushroom Omelet

17 Sunday May 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Bacon, Blueberries, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Captain's Shack, Eggs, Fruit, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Meadowlark Farms, Morels, Omelet, Photos By: Bob Young, Sourdough Bread, Strawberries, Whats For Breakfast?

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garlic, garlic infused olive oil, morel mushrooms, morel omelet, omelet, wild mushrooms

Yup! ‘Tis the season and it looks like it is going to be a good one! East facing slope in a burn out area. These wild mushrooms are so delicious. Woody and earthy. Great just sauteed in garlic, in salads, in stuffing or sauteed in butter and garlic infused olive oil and made into an omelet. Pictured here are some fresh picked morels – from the Boise Farmers Market yesterday – getting ready to be “omeletized”. The eggs are from Meadowlark Farms in Nampa and the toast is from Acme Bake Shop and their sourdough. Bacon is from Twin Falls, Idaho. Cheers!