15 Sunday Nov 2015
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.
Spinach and Butternut Squash Casserole
T-Bone Steak
2012 Chateau Haut-Bages Liberal Pauillac
08 Sunday Feb 2015
Yes. 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
The chili is in the crock pot getting “happy”.
The chili is plated with tortillas and shredded lettuce.
06 Monday Oct 2014
Posted 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
Yes 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.
Delightful table center pieces added to the Fall theme.
The wonderful menu!
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.
The Check-In table
The Chef for the meal and on the right owner Brian Garrett. Thank-You both for this delightful evening.
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!
23 Sunday Mar 2014
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.
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 CornstarchDirections:
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.
10 Thursday Oct 2013
I am not a squash fan, but this soup was good and easy to do.
Boise Foodie Guild 