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, Desert Mountain Farms, Dessert, Dinner At The Captains Shack, Eggs, Felzien Farms Lamb, 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.

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, Felzien Family Farms, 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 Organics, 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

Here’s a Different Breakfast

17 Tuesday Nov 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Brioche, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Brussels Sprouts, Captain's Shack, Classic Sauces, Eggs, Eggs Beurre Blanc, Eggs Sunnyside Up, Fruits, Healthy Eating, Heirloom Tomatoes, Herbs and Spices, Housemade Sauces, Local Farmers Markets, Local Harvests, Meadowlark Farms, Mother Sauces, Photos By: Bob Young, Raspberries, Recipes - Sauces, Spinach, What's For Dinner?, Whats For Breakfast?

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beurre blanc

Last night I made an Icelandic Flounder with Beurre Blanc, a great Mother Sauce for white fish and other delights, and Green Peas and a Brussels Slaw with Heirloom Rainbow Carrots. A super dinner. But I had some sauce left over so here is what I made this morning utilizing the Beurre Blanc.

Eggs Beurre Blanc on Toasted Acme Bakeshop Brioche
on a bed of
Baby Spinach, Baby Arugula and Bean Sprouts

Fresh Raspberries and Blueberries

Lamb Dinner with Chris

03 Friday Oct 2014

Posted by Bob and Robin in Apple, Brussels Sprouts, Buy Idaho, Captain's Shack, Celebrations, Dinner At The Captains Shack, Dinner With Chris, Dinner With Family, Dinner With Robin, Felzien Family Farms, Herbs and Spices, Idaho Lamb, Lamb, Local Farmers Markets, Local Harvests, Local Markets, Main Dish, Party Time, Photos By: Bob Young, Recipes, Special Dinners, Vegetables, What's For Dessert?, What's For Dinner?, Wine and Food, Wines - Italian

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Boise Farmers Market, Boneless Leg of Lamb, brussels sprouts, heirloom carrots, lamb

Yes, a full and complete Lamb Dinner with Chris. The occasion? I don’t know. Maybe “Just Because”. Here Oma Robin holds him the day after(?) he was born. Or is she still holding him after delivery? Anyway, a cute baby boy! And his birthday is just past. 24 years! So it makes this photo 24 years old! So on with the dinner. Enjoy the photos as much as we enjoyed the dinner. Everything Chris – and us – like! Left-Click any of these photos to see them enlarged. Cheers! Oh! And Yes. Most of the ingredients of this meal were grown or raised locally. The lamb was a Felzien Farms lamb. Veggies from the Boise Farmers Market. Etc.

Rolled and Stuffed Bonelessx Leg of Lamg Orange Balsamic Brussels Sprouts Oven Roasted Rosemary and Thyme New Potatoes Oven Roasted Heirloom Carrots

Rolled and Stuffed Boneless Leg of Lamb
Oven Roasted Rosemary and Thyme New Potatoes
Orange Infused Balsamic Brussels Sprouts
Oven Roasted Heirloom Carrots

I boned the lamb and then rolled it with fresh oregano, fresh mint, salt and pepper and spinach. Then on the outside I dusted it lightly with Greek Spice. It was so yummy!

The dinner plated. We served this with a 2013 Honor Vera Garnacha. And believe it or not, it was just a little light with the Brussels sprouts. Other than that, it was a good match.

Skillet Apple Pie
with
Cinnamon Fresh Whipped Cream

This is so easy to make and so delicious. The only other thing, outside of the butter and brown sugar, to make this slightly better would be the addition of lattice designed bacon on top! Here is the recipe if you want it. Skillet Apple Pie recipe. (We added some fresh vanilla seeds to the mix too. Scrapped the bean to get the seeds.)

Chicken Dinner and Cowboy Eggs

19 Friday Sep 2014

Posted by Bob and Robin in Acme Bake Shop Breads, Acme Bake Shop Red Wheat, Acme Bake Shop Sourdough, Arugula, Birthdays, Boise Artisan Bakery's, Boise Farmers Market, Breakfast, Breakfast With Robin, Brussels Sprouts, Buy Idaho, Captain's Shack, Classic Sauces, Cod, Cowboy Eggs, Dinner With Robin, Eggs, Food Prep, Fruit, Game Day, Gumbo, Heirloom Tomatoes, Herbs and Spices, Local Farmers Markets, Local Harvests, Meadowlark Farms, Party Time, Photos By: Bob Young, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipe By: Robin Young, Recipes, Red Wheat, Salad, Seafood, Shell Fish, Shrimp, Sourdough Bread, Traditional Foods, Vegetables, Vinegars, What's For Dinner?

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Brussel sprouts, Cajun recipes, Cowboy Eggs, gumbo, heirloom tomato, mustard cream sauce, recipes

Robin at Flatbread.

I really like this photo of Robin. I’m biased! Ah yes. Chicken Dinner and Cowboy Eggs, but not at the same time. I hope our Nutritionist sees this.
The Chicken Dinner is one that Robin has wanted to try, so last night was a perfect chance to make it. The Cowboy Eggs, also known by many different names, is at least once a week around here. I made Robin’s with Acme Bake Shop Turkey Bread – made with Red Wheat. It is super! Mine I made with Acme’s Sourdough, also super. So take a look at these meals. Give them a try. But, as a lot of our meals, there is not a measured recipe. I will try to document the chicken dinner as much as possible. Enjoy!

Braised Skinless Chicken Breast
with
mustard cream sauce

Steamed Brussel Sprouts
with
balsamic vinegar and blood orange reduction

Heirloom Tomatoes
with
fresh basil threads

This may sound involved and confusing. (1) Chicken Breasts – egg wash and Panko. Braise over med-low heat until golden brown. Remove from heat and turn heat off. Add 1/2 cup cream and 2 Tablespoons of a good stone ground mustard. We like Plochman’s. Work fast and stir constantly. The brown bits from the chicken will be absorbed into the sauce. When combined, pour over the chicken.
(2) Brussel Sprouts – Don’t curl your nose up, these are fantastic cooked this way. Trim off the ends of 2 cups of sprouts and cut lengthwise. Steam until tender and green. Please don’t boil! When green and tender, remove from heat. In a skillet add 3 Tablespoons of balsamic vinegar and 1 Tablespoon of Blood Orange infused Olive oil. (You can also use the zest and juice from one blood orange.) Reduce to 1/2. Add the sprouts and toss to coat the sprouts. Serve immediately.
(3) Heirloom Tomato Salad – Coarse chop about 1 cup of Arugula greens. Dice an heirloom tomato and place on top of the greens. Using fresh basil, julienne about 1 cup of the leaves. (Cut into thin strips) Generously sprinkle the basil on top of the salad.

That’s all there is to it. Use a boneless, skinless chicken breast. The balsamic reduction for the Brussel sprouts eliminates that strong, cabbage taste of the sprouts. The blood orange adds a little sweetness. Notice that there is no liquid salad dressing. If your basil is fresh and the tomatoes are fresh, you won’t need any dressing.

So for dinner tonight, I made a parsley, lemon zest and garlic gremolata to go with some baked cod and a green salad. While prepping that, I started the gumbo for the BSU game tomorrow night. They play Louisiana, so I thought gumbo would be appropriate. But first, breakfast this morning.

Cowboy Eggs (Eggs in Toast)
Fresh Cantaloupe and Blueberries

How easier can you get? Simple. Quick. Wholesome. And the gumbo is doing fine. Here is the recipe for Robin’s 70th Birthday Gumbo. The recipe is for 60. Just reduce the size for however many you are serving. But for a tailgate party, this would be great. Try using bowls from sourdough bread. We’re making Colombian Corn Bread with ours tomorrow. Cheers!

Two Awesome Meals Yesterday

10 Friday Jan 2014

Posted by Bob and Robin in Brussels Sprouts, Captain's Shack, Carrots, Eggs, Idaho Lamb, Idaho Trout, Idaho's Bounty, Lamb, Local Harvests, Moroccan Dish, Photos By: Bob Young, Seafood, Tagine

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Crown Roast of Lamb, Hollandaise Sauce, Idaho Trout, lamb, tagine, tagine cooking

Such fun to make these. We had some Idaho trout and some Crown Roast of Lamb “left-over” and we had to use it. Here is what we did. The trout was left-over from the TVWS wine tasting and the lamb was the last that Brook, our neighbor, bought us for Christmas. Not difficult and very good. You can get the recipe for the Easy Blender Hollandaise Sauce by clicking the hotlink or finding it in the recipe file at the top of this page. This Hollandaise is so very easy to make and only takes 5 minutes at best. Try it. Enjoy!

Scrambled Eggs
Idaho Trout
Housemade Hollandaise Sauce

Crown Roast of Lamb Chops
Fresh Grilled Carrots
Balsamic Infused Brussels Sprouts

Baked Pork with Honey/Dijon Sauce

06 Tuesday Mar 2012

Posted by Bob and Robin in Brussels Sprouts, Photos, Photos By: Bob Young, Pork, What's For Dinner?

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What a good dinner tonight and easy to put together. About 40 minutes to cook and maybe another 20 minutes to prep. You can be eating a good dinner in about 1 hour.

Pork Tenderloin
Honey/Dijon Sauce

Brussels Sprouts
balsamic vinegar reduction

Parsley Red Potatoes

2006 Maysara Pinot Noir

The Honey/Dijon is the same sauce that was used with the salmon in an earlier post on this blog. I baked the pork at 370 degrees F until the surfaces were just turning brown. The sauce would also be good with a roasted chicken.
We really like the Brussels Sprouts done this way. The reduced balsamic gives the sprouts a great, non-cabbage, taste. A rather sweet component to the sprouts. And tonight, I added about 1 T of butter to the reduction to slightly thicken the balsamic. Then I tossed the sprouts in the reduction. Yummy!
The potatoes were boiled in a garlic water bath. When the potatoes were drained, I saved the garlic. Heat about 2 T butter in a saucepan. Add Chopped parsley and mix. Add the potatoes and garlic pieces. Toss and serve. The Maysara Pinot Noir, McMinnville, OR., went extremely well with this dinner. Left-Click the photo to see a larger view. Cheers!