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Category Archives: Boise Artisan Bakery’s

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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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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Boise Farmers Market Opens!

06 Saturday Apr 2019

Posted by Bob and Robin in Acme Bake Shop, Arugula, Big Lost River Meats, Boise Adventures, Boise Artisan Bakery's, Boise Farmers Market, Boise Food Adventures, Chef Jake Sandberg, Comfort Food, Crispeats, Desert Mountai Grass Fed Beef, Eggs, Ethnic Foods, Fruits, Greens, Hard To Find Foods, Homemade Stock, Idaho Beef, Idaho Eggs, Idaho Greens, Idaho Lamb, Idaho Pork, Idaho Vegetables, Idaho's Bounty, Lamb, Local Farmers Markets, Local Harvests, Meadowlark Farms, Photos By: Bob Young, Purple Sage Farms, Rice Family Farms, Seafood, Snake River AVA, Sourdough Bread, Spinach, Spring Greens, Spring Plants, Spring Vegies, What's For Dinner?

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Yea! The BFM (Boise Farmers Market) opened today for it’s 2019 season at their new location at Shoreline Drive and Americana in Boise. It was cold. No rain, though. And it was crowded. They did have treats for everyone as pictured here – Ham and Cheese Croissant – and other “goodies”. Dignitaries were there – Head of the Boise Chamber of Commerce, the BFM President and Mayor Dave Bieter. Great to have them all at the Grand Opening. Thank-You!

Head of the Boise Chamber

BFM President

Mayor Dave Bieter opens the market!

The ribbon is cut!

Carrots look awesome

Ham and Cheese Croissant Samples for everyone!

An overcast morning but great to be at The Market – rain or shine!

Good pies!

New eats in Boise! Also at The Market.

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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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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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Ultimate Burgers!

27 Friday May 2016

Posted by Bob and Robin in Acme Bake Shop, BBQ Beef, BBQ Sauce, Beef, Boise Artisan Bakery's, Boise Farmers Market, Boise Food Adventures, Burger and Brew, Buy Idaho, Captain's Shack, Classic Cuisines, Comfort Food, Cuts of Beef, Grillin' and Chillin', Grilling, Housemade Burgers, Housemade Ketchup, Housemade Relish, Housemade Sauces, Local Farmers Markets, Local Harvests, Local Markets, Locavore, What's For Dinner?

≈ 1 Comment

Tags

sunchokes


‘Tis the season for that infamous burger. Here are some suggestions that you may like. Have fun with these. Most of the ingredients for the recipes listed below, can be found locally in Boise – Desert Mountain Farms for beef products, Acme Bakeshop for superb burger buns, Purple Sage and True Roots for vegetable products. If in Boise, check out the Boise Farmers Market.
3 Burgers Graphic

From Burgers Outdoor Grilling, here is the carmelized onion recipe.

Red Wine Caramelized Onions

Recipe adapted from Angie Mar, The Beatrice Inn, New York, NY
Makes 1½ cups

Ingredients:
2 tbsp olive oil
1 lb (2 medium) yellow onions, thinly sliced
1 c Cabernet Sauvignon, divided
2 tbsp sugar, divided
sea salt and freshly ground black Tellicherry pepper

Directions:
In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook until translucent and lightly caramelized, 20 minutes. Add half of the wine and half of the sugar, and cook until the wine has reduced and the onions have caramelized even further, 6 to 8 minutes. Stir in the remaining wine and sugar, and repeat the process until the wine has evaporated and the onions have caramelized even further, 6 to 8 minutes more. Season with salt and pepper.

And here is one for Housemade Beet Chup, a sweeter condiment. Roasted beets are blended with apple cider vinegar for a sauce that gives the same sweetness as your typical bottle of ketchup but with a bit more tang. The beetchup – like the name variation? – sings when paired with a burger, cheddar cheese and good crunchy iceburg lettuce on a soft roll from Acme Bake Shop here in Boise. (They can be found on Facebook at Acme Bakeshop or at the Boise Farmers Market, every Saturday 9am – 1pm at 10th and Grove in Boise.)

Beetchup

Recipe adapted from Sandy Dee Hall, Black Tree, New York, NY
Makes 1½ cups

Ingredients:
1 lb (2 medium) beets
1 tbsp olive oil
sea salt and freshly ground black Tellicherry pepper
5 tbsp apple cider vinegar
1½ tbsp sugar

Directions:
Preheat the oven to 500º. Layer 2 large pieces of aluminum foil on a clean work surface and place the beets in the center. Rub with olive oil and season with salt and pepper. Crimp the foil to seal and roast in the oven until tender, 1 hour. Let cool, then once cool enough to handle, peel and quarter. Transfer the roasted beets to a blender with the remaining ingredients and purée until smooth. Season with salt and pepper.

How about a tangy sunchoke sauce? Turmeric-stained sunchokes add a bright tartness to this creamy sauce, already with a zing from hot sauce. Slather the pickled sunchoke sauce on a white bun that envelopes a patty topped with American cheese, lettuce and tomato.

Pickled Sunchoke Relish

Recipe adapted from John Amato, Little Jack’s Tavern, New York, NY
Makes 1 cup

Ingredients:
½ c apple cider vinegar
1 tbsp sugar
½ tbsp sea salt
½ tsp coriander seeds
¼ tsp celery seeds
¼ tsp yellow mustard seeds
½ tsp ground turmeric
8 oz (4 large) sunchokes, peeled and roughly grated

Directions:
In a small saucepan, combine all the ingredients, except the sunchokes. Bring to a boil, then pour over the grated sunchokes. Let cool completely.

Pickled Sunchoke Burger Sauce

Recipe adapted from John Amato, Little Jack’s Tavern, New York, NY
Makes 1¾ cup

Ingredients:
1 c mayonnaise
⅓ c ketchup
⅓ c drained pickled sunchoke relish
2 tsp hot sauce
1 tsp sea salt
2 tsp Worcestershire sauce
1 tsp lemon juice
1 garlic clove, finely grated

Directiions:
In a medium bowl, stir all the ingredients together.

And if you are really into the Burger World and need to only make your own, here is a recipe from The Tasting Table, Homemade Burger Blend. Have fun!

Beef Burger Patties

Recipe from the Tasting Table Test Kitchen
Yield: Six 6-ounce burgers Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

Ingredients:
1½ pounds beef chuck, cut into 1-inch pieces and chilled
½ pound beef brisket, cut into 1-inch pieces and chilled
6 ounces boneless beef short ribs, cut into 1-inch pieces and chilled
sea salt and freshly ground black Tellicherry pepper, to taste
Vegetable oil, for greasing
Buns (Acme Bakeshop in Boise) and toppings, for serving

Directions:
1. Using a meat grinder set up according to the manufacturer’s directions and with a medium die, grind the meats into a medium bowl. Using your hands, mix the meat until incorporated, then form into six 6-ounce patties. Season both sides liberally with salt and pepper.
2. Light a grill. Using tongs and paper towels, lightly grease the grill. Cook the burgers, flipping once, until charred and medium rare, 4 to 5 minutes per side. Transfer to a platter, assemble as desired with buns and toppings, and serve.

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St Lawrence Gridiron Visit

23 Monday May 2016

Posted by Bob and Robin in 4-Stars, Beef, Beer and Food, Bistro, Bistro - St Lawrence Gridiron, Boise, Boise Area Food Adventures, Boise Artisan Bakery's, Boise Food Adventures, Boise Restaurants, Brunch with Robin, Burger and Brew, Buy Idaho, Grilling, Idaho Chefs, Lunch With Robin, Party Time, Photos By: Bob Young, St Lawrence Gridiron Bistro, What's For Dinner?

≈ 1 Comment

Tags

bistro, St Lawrence Gridiron


23May2016_1a_StLawrence-Gridiron_LogoReally a good visit. Good burgers, some of the best succotash I have ever eaten, some of the best shrimp and grits and good selection of beers and wines. Nice interior – different but friendly. Great interior design and artwork, including the lighting. Ww would definitely go back. Here is their inportant information – St Lawrence Gridiron Boise Website, Downtown Boise, ID, 705 W Bannock St,(208) 433-5598. Monday – Thursday, 11 – 11, Friday 11 – Midnight, Saturday 9:30am – 12am, Sunday, 9:30am – 9pm, Brunch On Weekends 9:30am-2pm. A great patio area weather permitting. They do their own smoking of brisket and turkey and I hear it is outstanding. They also try very hard to source their products locally. Definitely a really good bistro in downtown Boise. 4-Stars and well wworth the trip. Here are some photos of our visit. Enjoy!

Happy Hour information.

Happy Hour information.

Smoking brisket  for 9 - 12 hours, and turkey.

Smoking brisket for 9 – 12 hours, and turkey.

Part of the interior.

Part of the interior.

I do like these lights. Interesting.

I do like these lights. Interesting.

Exciting time in Boise!

Exciting time in Boise!

Time for a Barley Brown's Headshake IPA and a dark and rich Full Nitro. It was 5:00 somewhere!

Time for a Barley Brown’s Headshake IPA and a dark and rich Full Nitro. It was 5:00 somewhere!

Shrimp and Grits

Shrimp and Grits

Rebellion Burger and Succotash. Some of the best succotash I have ever eaten.

Rebellion Burger and a side of Succotash.
Some of the best succotash I have ever eaten.

The Rebellion Burger is fantastic. Their own dill pickles, onion, lettuce and tomato. Well woth the $11.00 price tag. There is a lot here.

The Rebellion Burger
is fantastic. Their own dill pickles, onion, lettuce and tomato. Well woth the $11.00 price tag. There is a lot here.

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Drizzly Farmers Market in Boise

11 Saturday Apr 2015

Posted by Bob and Robin in Acme Bake Shop Breads, Acme Bake Shop Sourdough, Boise Adventures, Boise Artisan Bakery's, Boise Farmers Market, Breakfast At The Saturday Market, Breakfast With Robin, Buy Idaho, Coffee, Herbs, Idaho Greens, Idaho Pork, Idaho Potatoes, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Meadowlark Farms, Mushrooms, Party Time, Peaceful Belly Farms, Photos By: Bob Young, Pork, Pork Belly, Sorrel, Sourdough Bread, Spring Greens, Spring Vegies, Vegetables, Waffles, Watercress, What's For Dinner?

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Tags

Boise Farmers Market, fresh herbs, fresh vegetables, waffles


11Apr2015_1_Boise-Farmers-Market_SignMaybe drizzly and somewhat blustery, but at least no snow or tornadoes or other such weather offerings! The crowd seemed to be down a little. Probably because of the stormy weather. Just the “die hards” ventured out to the market. We did get our fresh eggs from Meadowlark Farms, stock bones and fresh sliced pork belly from Homestead Farms, our weekly fix of sourdough bread from Acme Bake Shop – there are hot links to all of these venders in the sidebar. We also bought mushrooms, sorrel, watercress and fiddlehead ferns from The Mushroom Ranch. Enjoy these photos of the market this morning. Left-Click any of them to see enlarged. Cheers!

The Mushroom Man. Fresh mushrooms,  fiddlehead ferns, sorrel and watercress is available from them.

The Mushroom Ranch. Fresh mushrooms, fiddlehead ferns, sorrel and watercress is available from them.

Those who braved the cold drizzle loved the market experience.

Those who braved the cold drizzle loved the market experience.

Even the "Little Ones" in their own Surry!

Even the “Little Ones” in their own Surry!

And the waffles were great also!

And the waffles were great also!

Banjo pickin' and singin'!

Banjo pickin’ and singin’!

Need for coffee. Neckar Coffee makes a good cup of coffee!

Need for coffee. Neckar Coffee makes a good cup of coffee!

Anyone for a waffle?

Anyone for a waffle?

Mine.

Mine.

Awesome bread from the Acme Bake Shop!

Awesome bread from the Acme Bake Shop!

How about some fresh beets?

How about some fresh beets?

Such a great source to find some deliciously fresh local produce and foods. Hope to see you at the Boise Farmers Market at 10th and Grove next week. If you see me, say “Hi”. Cheers!

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Think Local – Buy Local – Eat Local!

23 Monday Mar 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Bacon, Boise Artisan Bakery's, Boise Farmers Market, Breakfast At The Captains Shack, Captain's Shack, Idaho's Bounty, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Photos By: Bob Young, Pork, Potatoes, Sourdough Bread, Traditional Food, What's For Dinner?, Whats For Breakfast?

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Tags

buy Idaho, Buy Local, eat local, sourdough bread, Think Local - Buy Local


Mardi Gras Cajun HouseRobin and I are BIG believers in buying local and supporting our local farmers. Even in the winter when the Saturday Farmers Market is closed. (Due to open the first part of April at 10th and Grove!) We shop wise! We check the labels! This breakfast was 100% local products. The sourdough bread from Boise; the bacon from Twin Falls; the potatoes from Burley and the eggs from Nampa. And it was scrumptious. Check this out!

Falls Brand Bacon Acme Sourdough Toast Burley Potatoes Jasmine Tea Mock Fried Eggs from Meadowlark Farms

Falls Brand Bacon
Acme Sourdough Toast
Burley Potatoes
Jasmine Tea Mock Fried Eggs from Meadowlark Farms

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New Restaurant Visited: Blaze Pizza

26 Wednesday Nov 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Holiday Breads, Acme Bakery, Beer and Food, Blaze Pizza, Boise Adventures, Boise Artisan Bakery's, Bread, Comfort Food, Herbs and Spices, Local Markets, New Restaurant Trial, Party Time, Photos By: Bob Young, Pizza, Pizza and Brew, Restaurant Reviews, Restaurants To Try, Vegetables, What's For Dinner?

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Tags

Acme Bake Shop, Blaze pizza, speciality pizza


BobAndRobin_Nov2009_1_Pizzalchik_PhotoOne joy of writing and publishing these ideas, is that we get asked to go to new restaurants and and report on their fare. So today, since it is not snowing or raining but rather 61 degrees, we went to the Acme Bake Shop physical bakery – we have never been there – to pick up our Thanksgiving bread order. Then we went to a new pizza restaurant in Meridian, Idaho, Blaze Pizza. They are located at 2206 N. Eagle Rd., Meridian, ID 83646 (208) 855-9139. You can order online! Here are some photos of our visits. Enjoy!

Acme-Bake-Shop_Mar2014Like I said above, we started off by visiting Acme Bake Shop in 221 W 37th Street, Suite B, Garden City, Idaho. (208) 284-5580. And we are still convinced that this is the best bread in the Boise area. That’s a bold statement but one we stand by. Their breads are baked daily and from local products. Their Rye is the old world style, full of caraway and not a swirl rye, which is a rye “wanna be”. Look at these photos of the bakery and of some of the breads we bought today. Enjoy!!

Acme Bake Shop entrance.

Acme Bake Shop entrance.

Soraya works on the orders.

Soraya works on the orders.

The breads we bought - Pull Apart Dinner Rolls,

The breads we bought – Pull Apart Dinner Rolls, Michael’s Sourdough, Rye, Hot Cross Buns and Cranberry Sourdough. Still warm! Sooooooooooo fresh! You can also find them at the Boise Farmers Market and at the Boise COOP.

26Nov2014_2_Foodie-Guild-RestVisits_Blaze-Pizza_SignNow off to Blaze Pizza, located at 2206 N Eagle Road, Meridian, Idaho. (208) 855-9139. A good selection of 11″ pizzas, from a Build Your Own to their Signature Pizzas. Here is a link to Blaze Pizza Menu. (You can download the menu, too.) See these photos of this new Meridian area restaurant. If you are in the area shopping, this makes for a great break. Stop in and have a speciality pizza and a cool drink.

Some of the dining area with the pizza making area in the background. My one critisism of the dining area is that it is very "noisey". The sounds echo off of flat, hard surfaces which amplifies the sounds. They need some sound buffers.

Some of the dining area with the pizza making area in the background. My one criticism of the dining area is that it is very “noisey”. The sounds echo off of flat, hard surfaces which amplifies the sounds. They need some sound buffers. It is distracting.

The hot oven works fine and gives the pizza crust a unique, fire-roasted flavor. I like that, especially on a thin crust. The Baker must be aware that this process can cause the crust to go to "cracker" consistency.

The hot oven works fine and gives the pizza crust a unique, fire-roasted flavor. I like that, especially on a thin crust. However, the Baker must be aware that this process can cause the crust to go to “cracker” consistency.

The Staff building the pizzas are really great with the customers - friendly and helpful. They smile!

The Staff building the pizzas are really great with the customers – friendly and helpful. They smile!

Pizza assembly by skilled hands.

Pizza assembly by skilled hands.

Our pizza, a Signature Meat Lovers. The lady constructing this pizza asked if I wanted some herbs - oregano. I said yes and she put about a pinch on this 11" pizza. Also, I count 12 pieces of onion - there could really be more. And some garlic. There could also be more pepperoni and more sausage. I'm not saying cups more, but a small handful more.  No space between the pepperoni.

Our pizza, a Signature Meat Lovers. The lady constructing this pizza asked if I wanted some herbs – oregano. I said yes and she put about a pinch on this 11″ pizza. Also, I count 12 pieces of onion – there could really be more. And some garlic. There could also be more pepperoni and more sausage. I’m not saying cups more, but a small handful more. No space between the pepperoni. (Robin says you will probably need a bib – the pizzas are some what juicy.)

The Bottom Line: Great service people. Friendly, helpful and cheerful. Great to see. They seem to like their work. Very noisy environment – noises echo. Increase the amount of toppings, slightly. Cost of the product is good. Robin and I come from 20 miles south of South Philly! The Italian section. We grew up on pizza, subs, steak sandwiches and Bob Horn’s Bandstand. Our benchmark pizzas are Angie’s, Newark, DE. (No longer in existence.), Grotto Pizza, Rehoboth Beach, DE and Pittsburg, PA. PizzalChik, Boise, ID and Flying Pie Pizza in Boise. Blaze Pizza has big shoes to fill – a great challenge.

If you are in the Meridian area shopping, this will make a great stop. Out of 5-Stars, we rate Blaze Pizza 3-Stars for the reasons stated. We will return at some point in time. 3-Stars is not a bad rating, but we can see where they could use some improvement. Go and enjoy the pizza and be sure to let us know what you think. Cheers!

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