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Category Archives: Butternut Squash

Sunday Dinner

15 Sunday Nov 2015

Posted by Bob and Robin in Beef, Brocolli, Butternut Squash, Buy Idaho, Captain's Shack, Dinner For Robin, Dinner With Robin, Idaho Beef, Idaho Polenta Floriani, Local Markets, Photos By: Bob Young, What's For Dinner?, Wine and Food, Wines - French

≈ 1 Comment


Bob and Robin Halloween 1

And a good Sunday dinner! Not the standard chicken, mashed potatoes and peas. This time beef, corn and vegetables. And a good 2012 Chateau Haut-Bages Liberal. It was a good one. The polenta was an Idaho product and so was the beef.

Idaho Polenta Spinach and Butternut Squash Casserole T-Bone Steak with Sauteed Mushrooms and Red Wine Reduction with Shallots

Idaho Creamy Polenta

Spinach and Butternut Squash Casserole

T-Bone Steak
with
sauteed mushrooms, red wine reduction with shallots

2012 Chateau Haut-Bages Liberal Pauillac

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Crock Pot Black Bean Chili

08 Sunday Feb 2015

Posted by Bob and Robin in Beans, Black Beans, Butternut Squash, Captain's Shack, Comfort Food, Cooking Styles, Corn, Crockpot, Dinner With Robin, Grains, Photos By: Bob Young, Quinoa, Salad, Slow Cooking, Squash, Vegetables, Vegetarian Foods, What's For Dinner?

≈ 1 Comment

Tags

black beans, butternut squash, crockpot, Idaho Power, quinoa, vegetarian dish


Robin-Bob-In-Kitchen_Looking-RightYes. This is a vegetarian dish. Yes. It is really good! No. I did not miss the beef. The Quinoa gave the dish the “texture” of ground beef. The chunks of Butternut Squash gave the dish the “feel” of beef. You really should try this. It is that good. The recipe came from an Idaho Power mailing and every once in a while, they do come up with a good recipe. I just increased the corn to 1 cup and rinsed the cans out with a little red wine. That is the only change I made. The recipe is below. If you want to see these photos enlarged, Left-Click them. Enjoy!

Crock Pot Black Bean Chili Recipe courtesy Idaho Power

Crock Pot Black Bean Chili Recipe courtesy Idaho Power

The chili is in the crock pot getting "happy".

The chili is in the crock pot getting “happy”.

The chili is plated with tortillas and shredded lettuce.

The chili is plated with tortillas and shredded lettuce.

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Awesome Dinner For The Boise Farmers Market

06 Monday Oct 2014

Posted by Bob and Robin in Acme Bake Shop, Appetizers, Beef, Beets, Boise Adventures, Boise Farmers Market, Bread, Butternut Squash, Buy Idaho, Cheese, Classic Cuisines, Coffee, Dinner With Friends, Dinner With Robin, Healthy Eating, Heirloom Squash, Heirloom Tomatoes, Idaho Beef, Idaho Breweries, Idaho Chefs, Idaho Wine, Interesting Information, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Organic Foods, Party Time, Peaceful Belly Farms, Photos By: Bob Young, Purple Sage Farms, Restaurants, Restaurants To Try, Rice Family Farms, Saint Lawrence Gridiron, Salad, Soup, Special Information, Vegetables, What's For Dessert?, What's For Dinner?, Wines - Idaho

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Tags

beef short ribs, eat local, micro greens, neckar coffee


05Oct2014_1_Farners-Market-Dinner_Gridiron-SignYes it was! And many thanks to all of the Boise Farmers Market producers for supplying the awesome meal items and the Saint Lawrence Gridiron, at 703 W Bannock in Boise (208) 433-5598, for supplying the space, the Waite Staff and an awesome Chef! Just a super, super night!
I do believe that this was the first of dinners like this to raise funds for the Boise Farmers Market. And I do hope that they continue to do this Fund Raising Dinner next year and many years to follow. When you look at the menu and photos below, you will see the superb meal that we had. Congratulations to all who worked so hard to make this a success! Left-Click any of these photos to see them enlarged.

The flyer for this year's event.

The flyer for this year’s event.

Delightful table center pieces added to the Fall theme.

Delightful table center pieces added to the Fall theme.

The wonderful menu!

The wonderful menu!

Butternut Agnolotti with Sage Monte

Butternut Agnolotti with Sage Beurre Monté

Fraiche Tartine open faced gougere chipotle fraiche cucumber

Fraîche Tartine
open faced gougére, chipotle fraîche and cucumber

Yellow Tomato Gazpacho heirloom tomatoes brown butter crouton

Yellow Tomato Gazpacho
heirloom tomatoes and brown butter crouton

Harvest Vegetable Salad seasonal root vegetables candied walnuts local greens

Harvest Vegetable Salad
seasonal root vegetables, candied walnuts and local greens

Short Ribs smoked and braised short ribs, Carolina grits, salt roasted carrots, braised leeks and pan jus

Short Ribs
smoked and braised short ribs, Carolina grits, salt roasted carrots, braised leeks and pan jus

Apple Galette cinnamon custard brulee with fresh grated nutmeg whipped cream

Apple Galette
cinnamon custard brûlée with fresh grated nutmeg whipped cream

Neckar Coffee added some delightful coffee to our dinner. Thank-You!

Neckar Coffee added some delightful coffee to our dinner. Thank-You!

Snake River Winery offered wines with the dinner and beer was also available from Woodland Empire Brewery.

Snake River Winery offered wines with the dinner and beer was also available from Woodland Empire Brewery.

The Check-In table

The Check-In table

The Chef for the meal and on the right owner Brian Garrett. Thank-You both for this delightful evening.

The Chef for the meal and on the right owner Brian Garrett. Thank-You both for this delightful evening.

Robin enjoys some Neckar Coffee.

Robin enjoys some Neckar Coffee.

Thank-You everyone for this event. It takes a lot of hard work to arrange this. Karen Ellis – Thank-You!

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Bone-In Pork Chops with Montmorency Sauce

23 Sunday Mar 2014

Posted by Bob and Robin in 5 Hour Duck, Acme Bake Shop Sourdough, Bone-In Pork Chops, Butternut Squash, Captain's Shack, Classic Sauces, Fruit, Main Dish, Montmorency Sauce, Photos By: Bob Young, Pork, Recipe by: Robin and Bob Young, Sourdough Bread, Squash, What's For Dinner?, Wine and Food, Wines - Italian

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Tags

bone in pork chops, Collazzi Toscana Red Wine, Montmorency, Montmorency cherries, Montmorency sauce, Montmorency Valley


This was another one of those dinners. The last time we had a Montmorency Sauce – recipe below – Chef James Grimes made it for the Treasure Valley Wine Society. An awesome sauce that goes very well with pork, but one of these days we will try it with the 5 Hour Roasted Duck.

Braised Bone-In Pork Chops with Montmorency Sauce Mashed Squash with Nutmeg Acme Bake Shop Toasted Sourdough Bread

Braised Bone-In Pork Chops
with
Montmorency Sauce
Mashed Butternut Squash

with
Nutmeg
Acme Bake Shop Toasted Sourdough Bread
2004 Collazzi
Toscana Red Wine

Here is the recipe for the Montmorency Sauce.

Montmorency Sauce

“The sweetness makes it suitable for sautéed chicken breasts or roast duckling, as well as more robustly flavored meats such as pork chops.” (Yankee Magazine) “Montmorency cherries get their name from the Montmorency Valley of France, where they originated.” (Product Oasis)

Ingredients:
12 oz Bing cherries, Hood-Crest Dark Sweet Cherries or Montmorency Cherries if you can find them.
1 c Tawny Port
1 large Sugar Cube
2 med Oranges
2 T Cornstarch

Directions:
Drain the Bing cherries and place cherries in a medium bowl. Reserve liquid.

Add 1 cup tawny port to the reserved liquid. Cover the cherries and let stand at room temperature 3 to 4 hours (preferably overnight).

Rub the sugar cube firmly over the oranges to remove zest and aromatic oils from skin. Squeeze orange and measure 1/4 cup juice. Add juice to 2 tablespoons cornstarch and stir until smooth.

In a saucepan, or to deglaze a braised pork pan, combine cherries, juice and port with cornstarch mixture. Cook, stirring constantly, until liquid is thick and clear. Add the sugar cube and stir to dissolve.

43.624890 -116.214093

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Yummy Fall Lunch

10 Thursday Oct 2013

Posted by Bob and Robin in Acme Bake Shop Breads, Bread, Butternut Squash, Captain's Shack, Carrots, Comfort Food, Housemade Soup, Main Dish, Photos By: Bob Young, Summer Squash, Vegetables, What's For Dinner?

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Tags

butternut squash, caramelized onion, Yellow Summer Squash


I am not a squash fan, but this soup was good and easy to do.

Cream of Summer Squash and Butternut Squash with Caramelized Onion, Garlic and Carrot

Cream of Baked Yellow Summer Squash and Baked Butternut Squash
with
caramelized onion, garlic, carrot and fresh thyme

Acme Bake Shop Rye Toast

43.624890 -116.214093

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