Two New Recipes

19 Friday Apr 2024

Posted by Bob and Robin in 5-Stars, Baking, Baking Sourdough, Beef, Boise Farmers Market, Bread, Breakfast, Brunch with Robin, Buy Idaho, Buy Local, challah, Cooking Oils, Cooking Styles, Dinner At The Captains Shack, Dinner With Robin, Food, Food - Jewish, Food Photos, Food Photos 60mm, French Foods, Garlic, Idaho Beef, Idaho Potatoes, Jewish Food, Local Farmers Markets, Local Harvests, Local Markets, Malheur River Meats, Mushrooms, Photos, Photos By: Bob Young, Potatoes, Recipe: Bob and Robin Young, Recipes, Recipes - Dinner, Sourdough, What's For Dinner?

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black truffle oil, bread, challah, French toast, pot roast

I have received many requests for my recipes for CS Bread Braid (Challah) and CS Pot Roast. (https://www.rockinrs.com/CS-Bread-Braid.pdf and https://www.rockinrs.com/CS-Pot-Roast.pdf) The bread braid I added a little sourdough starter, but you don’t have to0, just add the amount of starter you would as water to the water amount in the recipe. But we liked the slight tinge of sourdough in the breade. And to the pot roast I added some button mushrooms quartered. You can use any mushrooms you want.These recipes were fun to develop and are very good, IMNSHO (In My Not So Humble Opinion).If you try them, let us know what you think, or what you changed. And it is perfectly OK to say that you didn’t like it, just tell my why. Here are the photos of the final products.

CS Bread Braid. Great toasted or as French Toast.

French Toast using the Bread Braid I made

CS Pot Roast on Black Truffle Oil Mashed Potatoes and a Fresh Green Salad with Grapes and Mic5ro Greens

Anyone For Making Lox?

14 Tuesday Nov 2023

Posted by Bob and Robin in Acme Bake Shop, Bagel, Bread, Captain's Shack, Cast Iron, Classics, Homemade Lox, Lox, Mediterrean Foods, Photos, Photos By: Bob Young, Recipes, What's For Dinner?

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bagels, lox, sourdough bread

captains-shack-pipe-signed-Walkway-LMP

I had the great pleasure to attend a Lox Class this past week. I’ve made lox before, but this was a great class to attend to learn maybe a better technique led by Brad Wolf. It is not difficult. 1-3 pounds of fresh salmon, 1/4 cup kosher salt per pound, 1/4 cup sugar per pound, 2 aluminium pans and saran wrap. You can also use some fresh herbs for this, too. We like fresh tarragon but others like black pepper and dill. Use what you like. Combine salt and sugar and add about 1/2 of it in one pan, add the salmon, skin side down, add the herbs if you are using them and coat the salmon with the remaining salt and sugar mix. Cover tightly with saran wrap and place the second aluminium on top. Weight down with something. I use a 5 quart cast-iron Dutch oven, but you can use anything. Place in the refrigerator for 48 hours. After 48 hours, rinse the salt, sugar and herbs off. Pat dry. Slice on the diagonal thinly using a very sharp Chef’s knife and enjoy! Here is the way mine turned out. Enjoy! (Click on an image to see enlarged)

Correction – The salt and sugar ingredients should be 1/4 cup per pound of salmon. Sorry for the error.

Class Bagel and Lox with a good red wine. This one was a Porteugese wine.

Cranberry Sourdough and Lox. Different., but good.

So there you are. Easy to do, fun and a great party treat, for those who like Lox Enjoy.

Trying Some New Meals

21 Wednesday Jun 2023

Posted by Bob and Robin in 5-Stars, Apple, Baking, Baking Sourdough, Bread, Captain's Shack, Dinner At The Captains Shack, Dinner For Robin, Eggs Benedict, French Foods, Housemade Gravy, Housemade Sauces, King Arthur Flour, Mushrooms, Photos, Photos By: Bob Young, Pork, Recipe - Sourdough, Recipe By: Captain's Shack, Recipe: Bob and Robin Young, Recipes, Special Dinners, What's For Dinner?

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beef, pork, salisbury steak, Sourdough, sourdough bread

Been trying some4 different recipes, most of which are Use What You Have In The Kitchen. You end up with some interesting combinations and meals.

For instance, I really hate to throw away the sourdough starter. Seems a waste to me both in time and ingredients. S I came across this recipe for http://www.rockinrs.com/Sourdough-Blueberry-Muffins.pdf – Sourdough Blueberry Muffins, that are really good and easy7 to make. Not particularly easy, but fun and delicious. Give it a whirl and see what you think, I haven’t tried, but why not change the fruit, strawberries, apricots or blackber4ies, for instance?

And if you have made some sourdough bread, why not make Sourdough French Toast? This was really deliciously different.

19June2023_1_Captains Shack_Pork Tenderloin

And here is a very basic Salisbury Steak dinner with Pan Gravy made with Apple Brandy and Caramelized Vidalia Onion and Button Mushrooms. Corn On the Cob and Steamed Asparagus on the side. Then add a slice of homemade Sourdough Bread.That sauce with the apple brandy was fantastic!

21June2023_1_Captains Shack_Pork Tenderloin

And this one, a Pork Loin Chop in a Brandy-Apple-Pear-Herb Sauce with Corn On the Cob. It was delicious! Apples and pork with fresh pears is an awesome combination. Just be sure to caramelize the apple and pear The pears should break down to act as a thickener. slices with some brown sugar in the unsalted butter.

And as an endnote, the sourdough recipe that I have been using I named Anna’s Sourdough and it comes from my Granddaughter In-Law, Anna Shaner. You can find her recipe at http://www.rockinrs,com/Annas-Sourdough.pdf

Some Meals to Contemplate

12 Friday Aug 2022

Posted by Bob and Robin in Bread, Breakfast, Brown's Buffalo Ranch, Buffalo, Buy Local, Captain's Shack, Chicken, Dinner For Robin, Ethnic Foods, Heirloom Tomatoes, heirloom vegetables, Idaho Eggs, Idaho Grains, Idaho Greens, Idaho Venison, Local Farmers Markets, Local Harvests, Photos, Photos By: Bob Young, Recipe - Dessert, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, What's For Dinner?

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buffalo, shortbread, Tatonka

Sorry it has been so long since the last post. But things have been hectic. So now here are some meals that we have been working on. Some are using leftovers and therefore no real recipe. Others have recipes and posted with the photo of the meal. Hope you enjoy these. Let’s start with breakfast.

bp-12Aug2022_1_Captains Shack_Eggs Polenta

We had some Idaho produced polenta in the refrigerator so why not some Fried Polenta, Sausage Linjks and Basted eggs? That’s what we had. All very basic, except you might want to prepare the polenta on medium low heat to prevent burning. The eggs were basted – fry until whites are set then add water and a clear lid to steam the eggs. Only takes a minute or too. Found it works best with butter in the pan and not an oil.

Then there were what we like to call Eggs on Pillows. Basted eggs on “pillows” of fresh made hash browns. And then served with sausage links. Again, not difficult to make.

Now. Let’s move to dinners.

Nothing says one can not have a salad for dinner. Try this modified Caprice Salad, for example. Basically, a Caprice Salad -tomato, mozzarella cheese and lots of fresh basil. Then I added black olives and I had to use mozzarella string cheese – all I had. Then added celery and hard cooked eggs. and olive oil for a dressing. It worked. Different, but yummy!

And for dinner, a Tuscan Fried Chicken using Italian herb mix and some of our Herbs de Provence, http://www.rockinrs.com/CS-Herbs.pdf Topped each piece with some fresh basil. It was really good.

And then how about a Native American dish I called Totanka Stew. Totanka is Sioux for buffalo. The stew is a great one and we like it better than a beef stew. The buffalo was a sliced hump roast and the cut to bite sized pieces. http://www.rockinrs.com/CS-Totanka-Stew.pdf Not difficult to make, just takes a little time.

And for dessert, Robin loves the Shortbread Cookies. Again, not hard to do, just takes a little time. Sometimes I even add roasted pecans, but not always. http://www.rockinrs.com/CS-Pecan-Shortbread-Cookies.pdf

So there you go. Some fun meals to try. Enjoy!

Boise Farmers Market (BFM) Drive-Thru

25 Saturday Apr 2020

Posted by Bob and Robin in Acme Bake Shop, Acme Bakery, Baguette, BFM, BFM Drive-Thru Market, Boise Adventures, Boise Area Food Adventures, Boise Farmers Market, Boise Food Adventures, Bread, Buy Idaho, Buy Local, Food Photos, Greens, Idaho Greens, Local Markets, Photos By: Bob Young, What's For Dinner?

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BFM, BFM Drive-Thru

This was really an easy week for grocery pick up at the BFM Drive-Thru on Shoreline Drive in Boise. The line moved pretty quickly. They have changed their modus operandi. It works out very well. I had a 9:15 pickup time and I was through the line in about 10 minutes or less. Here is a link to The Market Information.
And too. It’s great to hear a friendly and cheerful voice under the mask that they all wear -m I wear mine, too! Here are some photos from the process this morning. But I do miss the interaction with the vendors, but that will come. Enjoy!

The line was long, but it moved quickly.

The Drive-Up line

Picking up the order is an easy process. They direct you to a table. You show them your name and the time you are scheduled for. They go and get your already filled order, bring it back to you and put it in your vehicle, if you want them to. You’re done!

Order pick up.

My order in the back of my car. Notice the paperwork – your name, time and products ordered. Your credit card is not charged until you pick the order up. No Cash is transfered!

Our order displayed. From Acme Bakeshop Sourdough Loaf and a Turmeric Baguette, Baby Turnips, Salad Greens, Watercress and Bok Choy.

From Acme Bakeshop a wonderfully delicious Turmeric Bread made fresh. It will go very well with our lamb chops (Meadowlark Farms) tomorrow.

Types of French Breads

08 Wednesday Aug 2018

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Acme Bake Shop Breads, Boise Farmers Market, Boise Food Adventures, Bread, Brunch with Robin, Captain's Shack, Chicken, Classic Cuisines, Classis Sauces, Dinner At The Captains Shack, Dinner For Robin, Homemade Pasta, Homemade Sauce, Idaho Vegetables, Idaho's Bounty, Photos By: Bob Young, What's For Dinner?

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carbonara, pasta

I have had several questions on what is the difference between the types of French bread. Here is a good graphic from Cooks Country. Hope it helps. Left-Click the graphic to see it enlarged.

And then why not have some of the bread with garlic and butter and a good Spaghetti Carbonaro.

Spaghetti Carbonaro

Or actually with any of these dishes!

Shrimp with Pasta

Chicken Devine

Zucchini and Beets in Brown Butter over Pasta

St Patrick’s Day Party

20 Sunday Mar 2016

Posted by Bob and Robin in Appetizers, Boise Food Adventures, Bread, Buy Idaho, Cabbage, Comfort Food, Corned Beef, Dinner With Friends, Ethnic Foods, Food Photos, Party Time, Photos By: Bob Young, Raisins, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, Roasted Vegetables, St Patrick's Day, Turnips, Vegetables, What's For Dinner?

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cabbage, Corned Beef, irish soda bread, scotch whisky, whisky

Although it was not actually St Patrick’s Day on Saturday, we still had a wonderful party and meal. Thanks to Tom and Leanne Felzien for inviting us and for opening your home to all of us. It was delightful. Our task this year was to make the Irish Soda Bread, and that we did, after a little research and combining of recipes from Chef Michael Symon and The Chew, Ina Garten and the Tasting Table Test Kitchen. Here is the recipe I used for our Irish Soda Bread. And even if I do say so myself, it is by far some of the best soda bread I/we have EVER eaten! Bar none! Try it and let us know what you think. We also had a wonderful dip that Heather brought. I think this is the recipe: Guinness and Mustard Cheese Dip! Here are some photos from the party. And, by the way, this is the farm where we get our lamb. Never had a bad piece of lamb in almost 10 years from them. We are on the list again this year for 1/2 a spring lamb! Yum.

The day and the event calls for some good Scotch and maybe a brew, too.

The finished product of our soda bread.

Roasted Root Vegetables (Beets, Potato, Turnip} Cabbage Irish Soda Bread Corned Beef

Roasted Root Vegetables
(Beets, Potato, Parsnip, Turnip}
Cabbage
Irish Soda Bread
Corned Beef

Modern Motel Brunch

19 Saturday Dec 2015

Posted by Bob and Robin in 5-Stars, Beef, Boise Restaurants, Bread, Brunch, Brunch at Modern Motel, Brunch with Robin, Buy Idaho, Comfort Food, Eggs, Greens, Idaho Beef, Idaho Chefs, Idaho Greens, Photos By: Bob Young, Restaurants To Try, What's For Dinner?

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brunch, Modern Motel

The Modern Motel Restaurant, 1314 West Grove Street, Boise, ID 83702, never ceases to amaze me with the quality of food that they present and serve. We have been there several times and I have never had a meal I did not like. Today was no exception. Their Brunch Menu offers at least 1 special. It changes. See if they have the Cauliflower Grits or the Squash Bread with Coffee Butter. If they do, get some! Here is their Dinner Menu, which is also subject to change. Here’s what we had. It’s really great to see that they use local products whenever possible.

Squash Bread with Coffee Butter

Tiramisu Crepes

Steak
Mixed Greens
Cauliflower Grits
Egg Yolk and Balsamic Drizzle

Yummy Breakfast

30 Thursday Jul 2015

Posted by Bob and Robin in Banana, Basque Bread, Bread, Breakfast With Robin, Captain's Shack, Cooking Styles, Eggs, Eggs Basted, Ethnic Foods, Pennsylvania Dutch, Photos, Photos By: Bob Young, Pork, Special Information, What's For Dinner?, Whats For Breakfast?, White Grapes

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Apple Scrapple Festival, Basque bread, huckleberry jam, Pennsylvania Dutch, scrapple, wikipedia

………… and very easy to do. Only thing is, you must have scrapple. What? Scrapple. Wikipedia explains scrapple as,

Scrapple Fresh Grapes and Bananas Toasted Basque Bread Basted Eggs

Fried Scrapple with Ketchup
Fresh Grapes and Bananas
Toasted Basque Bread and Huckleberry Jam
Basted Eggs

Scrapple, also known by the Pennsylvania Dutch name panhaas or “pan rabbit,” is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as a rural American food of the Mid-Atlantic states (Delaware, Maryland, New Jersey, Pennsylvania, Virginia and West Virginia). Scrapple and panhaas are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish. Scrapple is found in supermarkets throughout the region in both fresh and frozen refrigerated cases.

The roots of the culinary traditions that led to the development of scrapple in America have been traced back to pre-Roman Europe. The more immediate culinary ancestor of scrapple was the Low German dish called panhas, which was adapted to make use of locally available ingredients, and it is still called “Pannhaas,” “panhoss,” “ponhoss,” or “pannhas” in parts of Pennsylvania. The first recipes were created by German colonists who settled near Philadelphia and Chester County, Pennsylvania in the 17th and 18th centuries. As a result, scrapple is strongly associated with rural areas surrounding Philadelphia, Baltimore, Washington D.C., eastern Pennsylvania, New Jersey, Maryland, Delaware, eastern Virginia, and the Delmarva Peninsula. Its popularity on the Delmarva Peninsula is celebrated the second weekend of October during the annual “Apple Scrapple Festival” in Bridgeville, Delaware.

In composition, preparation, and taste, scrapple is similar to the white pudding popular in Ireland, Scotland, and parts of England and the spicier Hog’s pudding of the West Country of England.

“State and Lemp” – Awesome

17 Friday Jul 2015

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Anniversary, Appetizers, Apricots, Beets, Boise Adventures, Boise Restaurants, Bread, Buy Idaho, Carrots, Celebrations, Chardonnay, Classic Cuisines, Dinner Reviews with Robin, Dinner With Robin, Food Photos, Friends, Heirloom Carrots, Heirloom Squash, Idaho Greens, Idaho Potatoes, Local Harvests, Local Markets, Photos, Photos By: Bob Young, Restaurant Reviews, Restaurants, Restaurants To Try, Salads, Special Dinners, Special Events, Special Information, Things To Do, What's For Dinner?, Wine and Food, Wine Dinners

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State and Lemp

I could, and probably should, fill up this page with the word awesome, but that would be boring! If you are in Boise and have been here for awhile, do you remember Andrae’s? That definitely was a 5-Star restaurant. And so is State and Lemp. It is every bit as good as Andrea’s was; If not better. But I can only give 5-Stars and State and Lemp earned every one of those stars. From the local art on the wall, as pictured here, to the outstanding service. Also outstanding was the plating of the different food offerings. We eat with our eyes first, and as you will see, the presentations were super good! The seating is limited to about 28 people, so call for a reservation. We did like the way they have the tables set, it gave us time to chat with our table “neighbors”. Here are some photos from the evening. Enjoy! We will return for another special celebration, whatever that may be!

Robin at our seating.

The seating arrangements.

The menu and our place card. Yes, it is that formal!

It is great to see that they use as much local products as possible. Here is Acme Bake Shop Sourdough Bread. For a complete list of their farmer suppliers, check their web site.

It is great to see that they use as much local products as possible. Here is Acme Bake Shop Sourdough Bread. For a complete list of their local farmer suppliers, check their web site.

Sardine
with
Micro Greens and Flowers

Strawberry & Cucumber Scallop. Cilantro. Shiso Patrick Bottex – “La Cueille” Gamay / Poulsard

Strawberry and Cucumber
Scallop. Cilantro. Shiso
Patrick Bottex – “La Cueille” Gamay / Poulsard

Summer Squash & Fava Beans Black Cod. Sea Beans Nasturtium Taft Street – Chardonnay

Summer Squash and Fava Beans
Black Cod. Sea Beans. Nasturtium
Taft Street Chardonnay

Carrot & Apricot Goat. Sesame. Fried Rice Maxime Magnon – “La Démarrante” Carignan / Cinsault

Carrot and Apricot
Goat. Sesame. Fried Rice
Maxime Magnon – “La Démarrante” Carignan/Cinsault

Intermezzo – Huckleberry Sorbet

Beets & New Potato
Pork. Gooseberry. Sorrel
Domaine Gayda – “Flying Solo” Grenache/Syrah

Currants & Cherry Ginger Ale. Vanilla Cream. Mochi Taylor Fladgate – “LBV” Port

Currants and Cherry
Ginger Ale. Vanilla Cream. Mochi
Taylor Fladgate – “LBV” Port

Those little ginger ale “balloons” just “popped” flavor in your mouth. I intentionally did not pick a “favorite” dish – they were all superior. The wines also were paired perfectly. Here is a little more about State and Lemp from their web site.

In our effort to showcase local and regional farmers, ranchers, and artisans we have utilized the following…
Purple Sage Farms /purplesagefarms.com – Waterwheel Gardens /waterwheelgardens.com – Rice Family Farms / ricefamilyfarms.com – Sweet Valley Organics / sweetvalleyorganics.com – Peaceful Belly / peacefulbelly.com – Dawson Taylor Coffee Roasters / dawsontaylor.com – Malheur River Meats / malheurrivermeats.com – Ohana Farm Inc. Frostenson Farms – Acme Bread Co. – Double R Honey Farm – Cloverleaf Creamery …. Ownership and management will maintain a constant presence on the floor as we interact with guests to ensure an unforgettable experience. We provide continuing education and training for all team members in order to better enable them as they assist guests with decisions. Additionally, we seek to advance all team members and enable their growth as hospitality professionals.