From Our Kitchen To Yours!

18 Wednesday May 2016

Posted by Bob and Robin in Acme Bake Shop Breads, Alley Gardens, Appetizers, Apricots, Arugula, Avocado, Backyard Garden, Bacon, Baking, Basque Bread, BFM, Boise Area Food Adventures, Boise Farmers Market, Breakfast At The Captains Shack, Brussels Sprouts, Buy Idaho, Cabbage, Captain's Shack, Comfort Food, Crab Cakes, Dessert, Dinner At The Captains Shack, Eggs, Greek Food, Green Salad, Healthy Eating, Herbs, Herbs and Spices, Ice Cream, Idaho Chicken, Idaho Dairy, Idaho Eggs, Idaho Greens, Idaho Lamb, Idaho Vegetables, Local Markets, Meadowlark Farms, Ohana Micro Greens, Omelet, Photos By: Bob Young, Rice Family Farms, Salads, Sausage, Scallops, Seafood, Spice Blends, Spices, Spring Greens, True Roots Produce, What's For Dinner?

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BFM, Buy Local, herb chart, spice chart

It could be anything! But hopefully, it’s always pretty good. Mostly healthy and always has a local product element. Local. That’s what we try to feature always! Beef, pork, lamb, seafood, greens, fruit, vegetables, eggs, mushrooms, sprouts. You get the idea. And what’s even more fun – sometimes … most times – is preparing the meals. Here are a few photos of some of the dishes we have made recently. If there is a recipe for the item, it may be in the recipe file as listed above or you can look for it by Clicking Here.
We were going to make Greek kabobs and I wanted to find a good Greek herb blend. There is a really good Greek restaurant near us, Mazzah Mediterrean and every time I walk by it, I get this wonderfully awesome aroma of Greek spices. So I found this chart of cultural Spice Blends. We used the Greek Spice and added Sumac and Marjoram. If you are looking for a particular blend, this may help. Save the image and print it out if you need to.

I recently saw an article where folks were planting vegetables and herbs in their front yards, instead of grass! Talk about local and fresh! But we have been doing this for years. Our front lawns, as small as it might be, is our herb garden. Pretty blooms. Great smells and absolutely fresh herbs. Something to think about.

I recently saw an article where folks were planting vegetables and herbs in their front yard, instead of grass! Talk about local and fresh! But we have been doing this for years. Our front lawns, as small as it might be, is our herb garden. Pretty blooms. Great smells and absolutely fresh herbs. Something to think about.

Lamb Kabobs with Greek Spices
From the spice chart above. Local lamb and vegetables.

Greek 5-Cheese Filo on Spinach Bed
Local spinach! No we didn’t make the filo.

Vanila Ice Cream
It was super. Local dairy products.

Bacon and Cheese Omelet
Apricots
Toasted Basque Bread
Local eggs, bacon and Basque bread.

Creamed Spinach Popovers
Local spinach and dairy

Braised Scallops on Shredded Napa Cabbage Strawberries

Braised Scallops
on
Shredded Napa Cabbage
Sliced Strawberries and Kiwi
Strawberries are local.

Braised Scallops on Crab Rice
Green Salad with Carrot Strings and Micro Greens
Greens and carrots for the salad are all local.

Crab Rice and Shredded Napa Cabbage

Sunnyside Up Eggs
on
Spinach and 5 Greek Cheese Filo

Sausage Links
Apricot Chunks
Local eggs, sausage and spinach.

Mushroom Omelet
Sausage
Pineapple
Toasted Basque Bread
Everything but the pineapple is local!

Parsley Salad
with
Shaved Radish and Fresh Miners Lettuce
All local from the Boise Farmers Market (I’m there every week!)

So there you have it. Not 100% local, but darn close. And this time of year with the Boise Farmers Market being open, it gets easier to buy those local products. Plus, our herb gardens are in full swing – bloom! Enjoy.

Awesome Mother’s Day Weekend in the Kitchen

08 Sunday May 2016

Posted by Bob and Robin in Bacon, Baking, Blue Crab, Boise Farmers Market, Boise Food Adventures, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Cast Iron, Chicken, Comfort Food, Cooking Styles, Crab Cakes, Creamed Spinach, Dessert, Dinner At The Captains Shack, Dinner For Robin, Dinner With Family, Food Photos, French Foods, Green Salad, Herbs and Spices, Housemade Sauces, Housemade Tartar Sauce, Idaho Eggs, Idaho Greens, Idaho Vegetables, Idaho Wine, Indian Creek Winery, Local Markets, Morels, Mother's Day, Mushrooms, Party Time, Peaceful Belly Farms, Photos By: Bob Young, Pinot Noir, Popovers, Recipe: Bob and Robin Young, Recipes - Breakfast, Recipes - Dinner, Recipes - French, Recipes - Seafood, Salad, Special Events, Spring Vegies, What's For Dinner?

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coq au vin, crab cakes, Pinot Noir, popover

Just a super fun and good weekend celebrating Mother’s Day with Robin. Exciting coming up with meals that were different and surprisingly good. Fun to make. Easy to make, although some were rather involved. Great to have Marnie over for Sunday dinner. Even Ray, her Golden Lab, had a good time with Buddy.
Some of the photos that follow of the dishes I prepared, have the recipe hotlinked in the article. Please feel free to use the recipe if you would like. The Coq au Vin – Chicken in Wine – is not difficult to do, but it does take some time. The Popovers are quick and easy. The Crab Cakes are different. We had these for both dinner a breakfast! the remoulade is a pretty basic sauce and can vary widely. “… Rémoulade (English pronunciation: /reɪməˈlɑːd/; French: [ʁemulad]) is a condiment invented in France that is usually aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as an accompaniment to seafood dishes, especially pan-fried breaded fish fillets (primarily sole and plaice) and seafood cakes (such as crab or salmon cakes).” Ours is mayo, chilli sauce, ketchup and green tomato relish. And a touch of horseradish.

Crab Cakes on Biscuits with Strawberry Fan and Rumalade

Crab Cakes on Biscuits
with
Strawberry Fan and Remoulade

Here is the recipe for the Old Bay Crab Cakes. They are differently good.

Strawberry Pie

After the Crab Cakes, we just had to have this Strawberry Pie Recipe. I’m not a baker, but this is wonderful!

Crab Cakes and Eggs

This was an awesome breakfast! Nothing better than seafood for breakfast.

Popovers

Fresh from the oven. Great with butter and jam, too!

Popovers
with
Creamed Spinach Filling

Another suprisingly easy recipe. Popover with Creamed Spinach Recipe

Coq au Vin – Chicken in Wine – getting happy!

Coq au Vin Popover with Creamed Spinach Fresh Green Salad

Coq au Vin
Popover with Creamed Spinach Filling
Fresh Green Salad

One awesome and fun to make dinner. Here is the recipe for Coq au Vin, Chicken in Wine. Enjoy this one. It is a superb French classic!

Add to this dinner a very good

2008 Indian Creek Pinot Noir

and we had a fantastic experience. Plus the Coq au Vin had some in it too!

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

Crescent Roll Tacos

17 Thursday Mar 2016

Posted by Bob and Robin in Beef, Boise Farmers Market, Buy Idaho, Captain's Shack, Cheese, Comfort Food, Dinner At The Captains Shack, Dinner For Robin, Ethnic Foods, Food Photos, Idaho Beef, Local Markets, Photos By: Bob Young, Recipes - Mexican

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Crescent Rolls, tacos

So different, yet so good. At least for a slight change. And you can make them at home easily. Let’s look at how to make these. And then ask the kids to help you assemble them. Cook for about 25 minutes in a 350 degree oven.

Crescent rolls are unpacked and laid in a circle on a sheet pan. Fry off about 1 lbs of hamburger mixed with some garlic and green onion. Add some Mexican spices and some salsa.

Drain the liquid from the hamburger. Place in a ring as shown and top with some shredded cheese. Fold the “points” to the center and tuck under.

Bake off at 350 degrees F for about 25 minutes or until the rolls turn light brown. Remove from oven and let cool for 10 minutes before cutting.

Serve with sour cream, diced fresh tomatoes and fresh shredded lettuce.

Can also be served without the sour cream.

There you go. Easy to do and fun to make.

BLT for Breakfast

16 Wednesday Mar 2016

Posted by Bob and Robin in Bacon, Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Eggs, Eggs Fried, Greens, Idaho Bacon, Idaho Eggs, Idaho Greens, Idaho Pork, Idaho Vegetables, Local Farmers Markets, Photos By: Bob Young, What's For Dinner?

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BLT, breakfast BLT

Actually, YES! Standard BLT, bacon and toast – a Toasted Whole Wheat English Muffin. Forget the mayo and cheese. Slowly created Meadowlark Farms Fried Egg, local Tomato, 1 piece Falls Brand Bacon and local Spinach. Delicious! Carbs 23.7g, saturated fat 28.0g and calories 498. Really, really good! And Mark you calendars – BFM – Boise Farmers Market – Opens Saturday, April 2 at 9:00am at 10th and Grove in Boise!

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.

Eggs In The Basket

09 Saturday Jan 2016

Posted by Bob and Robin in Acme Bake Shop Sourdough, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Brunch, Brunch with Robin, Cheese, Eggs In The Basket, Idaho Eggs, Idaho Potatoes, Meadowlark Farms, Photos By: Bob Young, Prosciutto, Recipe By: Bob Young, Recipes, What's For Dinner?

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baked eggs, eggs, eggs in the basket, Prosciutto

A good, and different, breakfast. Easy to do, just takes a little time. Simply potato hash browns, bacon or prosciutto and a little cheese. I also mix in some turmeric and onion powder with the melted butter when I add it to the potatoes. Really good flavors. Here are some sequential photos of the process. Takes about 1 hour, 20 minutes until it is ready to eat. Enjoy!

Prosciutto is diced and lightly browned.

Shredded potatoes are placed in a muffin tin and cooked - browned - in a 350 degree F oven for about 25 minutes. Let cool before adding the eggs.

Shredded local Idaho potatoes are placed in a muffin tin and cooked – browned – in a 350 degree F oven for about 25 minutes. Let cool before adding the eggs.

Eggs are placed in the cups and baked for about 20 minutes until the whites are set.

Idaho eggs from Meadowlark Farms, are placed in the cups and baked, with the prosciutto, for about 20 minutes until the whites are set.

Plated. Prosciutto is added and a little cheese. Place under broiler until the cheese is melted. Remove and plate.

Plated. A little shredded cheese is added. Place under broiler until the cheese is melted. Remove and plate. Everything in one serving. About 13.5 carbs per serving.

Happy 2016 Everyone!

01 Friday Jan 2016

Posted by Bob and Robin in Bearnaise Sauce, Boise Farmers Market, Captain's Shack, Classic Cuisines, Classic Sauces, Dinner With Robin, Green Salad, Herbs, Idaho Eggs, Idaho Greens, Idaho Lamb, Idaho Wine, Idaho's Bounty, Lamb, Local Farmers Markets, Local Harvests, Meadowlark Farms, Photos By: Bob Young, Pinot Noir, Salads, Snake River AVA, Special Dinners, What's For Dinner?, Wine and Food, Wines - Idaho

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Grand Marnier, lamb, New Year Dinner

And to say Good-Bye to 2015 and Hello 2016, how about a nice dinner consisting of Felzien Lamb Chops with Bearnaise Sauce, Poached Green Beans and a Spinach Salad with Micro Greens, Carrots and Tomatoes that was topped with a wonderful Champagne Pear Vinaigrette. And the perfect – and it was perfect – match of wine with dinner – 1997 Indian Creek Winery Pinot Noir. It paired better than some new 2013 Ravenswood Winery Old Vine Zinfandel. Now that’s saying something! And it has been said that Idaho can not make a good wine. Think again! Then for dessert, wonderful sliced Fresh Strawberries with Grand Marnier Whipped Cream (Sorry for the poor photo of the dessert). And the very perfect dinner partner, the love of my life, Robin! Love to make these dinners for her. Here’s to another great year, Honey! Cheers!

Braised Felzien Lamb Chops Poached Green Beans SApinach Salad with tomatoes, micro greens and carrots Champagne Pear Dressing

Braised Felzien Lamb Chops
Poached Green Beans
Spinach Salad
with
tomatoes, micro greens and carrots
Champagne Pear Dressing
1997 Indian Creek Winery Pinot Noir

1997 Indian Creek Winery Pinot Noir

Fresh Strawberries
with
Grand Marnier Whipped Cream

Happy New Year Everyone!
and
Thanks to the 86067 people Who We Reach Through Our Blog!

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!