Housemade Sauerkraut and ………

19 Friday Dec 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Rye, Blueberries, Boise Farmers Market, Buy Idaho, Captain's Shack, Comfort Food, Fruits, Housemade Sauerkraut, Local Farmers Markets, Local Harvests, Local Markets, Mushrooms, Oils, Pennsylvania Dutch, Photos By: Bob Young, Pickles, Reel Foods, Sauerkraut, What's For Dinner?

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fresh sauerkraut, Housemade Sauerkraut, Mushroom Omelet, truffle oil, waffles

Yup! It’s that time of year. Sauerkraut comes out of the crock and goes into pint jars. 8 of them. 14 lbs of fresh Idaho cabbage was fermented (krautenized) for 12 weeks at 65 degrees F. Oh yum! And it passed the test – Robin said it is good! And the graphic here is our label. But before one works on the kraut, one must have a good breakfast or two. Breakfast first …. Kraut second. Enjoy these photos – Breakfast first, kraut second.

Blueberry and Bacon Waffle
with
Whipped Cream and Fresh Maple Syrup

Bacon and Mushroom Omelet Fresh Blueberries and Raspberries Acme3 Bake Shop Toasted Rye Bread

Bacon and Sauteed Mushroom in Truffle Oil Omelet
Fresh Blueberries and Raspberries
Acme Bake Shop Toasted Rye Bread

Sauerkraut in the crock about ready to be liberated!

Coney Island Hot Dogs Pickle Housemade Sauerkraut Plocman's Whole Grain Mustard

Coney Island Hot Dogs
Pickle
Housemade Sauerkraut
Plochman’s Whole Grain Mustard

Oh yummers! What a way to start a day and then relax at lunch. Fresh steamed Dungeness crabs for dinner. Famous Idaho Potato Bowl tomorrow – ESPN. See the Blue Field. See Boise and the mountains, which are getting snow as we speak. Baked potatoes with all the trimmings! And maybe a Stella. Cheers!

Holiday Season Wine Dinner

12 Wednesday Nov 2014

Posted by Bob and Robin in Beef, Buy Idaho, Cheese, Coffee, Dinner With Friends, Friends, Green Beans, Hamburger, Koenig Vineyards, Meatloaf, Photos By: Bob Young, Recipe By: Food Network, Recipes, Soup, What's For Dinner?, Wine Dinners

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Baked Alaska Meatloaf, Dill Pickle Soup, Mediterranean Green Olive Soup, recipe meatloaf, recipes

The Holiday Season was started last night at The Buzz and their monthly wine dinner. Many seasonal ideas were presented: Wrapping, fun gifts, culturally correct gift giving: Brazil – avoid giving gifts of black or purple or in South Korea – never anything made in Japan or North Korea. Just a few of the suggestions.
Good job in paring the wines with the dinner. The dinner was a surprise. Things we have never thought of or tried before, Dill Pickle Soup for instance. Actually, it was surprisingly good. (Here is but one recipe for Dill Pickle Soup.) Much like a Mediterranean Green Olive Soup, which is very good, but a Dill Pickle Soup is more of a Polish soup! And the Baked Alaska Meatloaf was a surprise. (Meatloaf baked, then cooled and mashed potatoes all over then broiled. Here is a Recipe for one variation. There are several.) Here is what we had and the wines to accompany the meal. Enjoy!

Wrapped Meatballs Quick Crackers A strange appetizer. I don't know what the cheese was. 2012 Koenig Cabernet Sauvignon 15.7% alc. high alcohol sometimes is a distraction. this is not. great with the main course and the meatballs. [19]

Wrapped Meatballs
Quick Crackers
2012 Koenig Cabernet Sauvignon
15.7% alc. high alcohol sometimes is a distraction. this is not. great with the main course and the meatballs. [19]
A strange appetizer. I don’t know what the cheese was.

Dill Pickle Soup 2010 Bastile use de Beauvert 13.5% alc. good sparkling wine and pared well with the soup. [17] This is a strange soup, but surprisingly good.

Dill Pickle Soup
2010 Bastille use de Beauvert
13.5% alc. good sparkling wine and pared well with the soup. [17]
This is a strange soup, but surprisingly good.

Orzo Squash Salad
NV Cruzat nu Brut Classico
12.5% alc. good, refreshing wine. went well with the salad. [19]

Baked Alaska Meatloaf
Green Beans
Twice Baked Potatoes
2012 Pinnacoli Primitivo
14% alc. good paring but the Koenig Cabernet Sauvignon went much better. [19]
We found the green beans under cooked and the potato was slightly under cooked, too. The meatloaf was strange.

Peanut Butter and Chocolate Loaf
2008 Quinta Do Noval Port
19.5% alc. went well with the chocolate [18]
Good dessert.

And then there is always a good cup of coffee, if you so desire!

And here are some events that are coming to the Buzz. December 19 and 20: Buzz Wine Dinners – New Year’s Resolutions (get your reservations in!). Then on January 9, 2015, the return of Classical Jam Night! Do you play a string or wind instrument? Bring it and join in. This is always an awesome evening of some really great music. Order dinner at the counter – they usually have something special. Cheers and see you there at The Buzz, 2999 N Lakeharbor Ln., Boise (208) 344-4321!

3 Awesome Plates at The Captain’s Shack

11 Tuesday Nov 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Acme Bakery, Buy Idaho, Captain's Shack, Chicken, Dinner With Robin, Photos By: Bob Young, Quinoa and Grains, Salads, Scallops, Seafood, Talapia, Vegetables, What's For Dinner?

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braised, eggplant, Frencmans Gulch Winery, talapia

Really had fun preparing these three dinners. Some were better than others, but all were good. The quinoa in the Eggplant/Quinoa side dish, was under cooked and therefore still crunchy. Never did fluff.
The braise scallops and the braised tilapia were both very good. And the asparagus and onions were super. Here, take a look at these. No recipes available as these were put together “on the spot”. As the show says, open your baskets and make something from the ingredients. Really fun to work in the kitchen this way. Cheers!

Stuffed Chicken Breasts spinach, mushrooms and onion Acme Bake Shop Rye toast Mashed Potatoes and Gravy

Stuffed Chicken Breasts
spinach, mushrooms and onion
Acme Bake Shop Rye Toast
Mashed Potatoes and Chicken Gravy

Chicken cut to show the stuffing.

Braised Talapia and Salsa Braised Eggplant and Onion with Quinoa

Braised Talapia and Pico de Gallo
Braised Eggplant and Onion with Quinoa
2012 Frenchman’s Gulch Chardonnay

Orange Braised Scallops Sweet Potatoes Green Salad with Bean Sprouts and Cucumber Asparagus 2013 Bedrock Winery Abrente

Orange Braised Scallops
Sweet Potatoes
Green Salad with Bean Sprouts, Heirloom Tomato Wedges and Cucumber
Asparagus with Orange Zest
2013 Bedrock Winery Abrente

From Scratch Meals with Local Products

29 Wednesday Oct 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Boise Artisan Bakery's, Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Canning, Captain's Shack, Classic Cuisines, Comfort Food, Heirloom Tomatoes, Idaho Beef, Local Farmers Markets, Local Harvests, Local Markets, Main Dish, Meadowlark Farms, Meatloaf, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - Sauces, Relish, Rice Family Farms, Tomatoes, What's For Dinner?

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Boise Farmers Market, eat local, herbs and spices, Local products, Tomatillo Salsa Verde

Really not difficult to do and sooooo much more tasty! Beats any pre-packaged meal – I control what is in the dish: Salt, sugar, herbs and spices. You say you don’t have the time to make a “from scratch” meal? These two meals took about 30 minutes and they were on the table. Local products whenever possible – beef, potatoes, tomatoes, bread, gravy (made from scratch) and onions. And the Tomatillo Salsa Verde was definitely all local and made from scratch. 12 half pints made and canned! The end of the tomato season is upon us, so what better use than to make salsa. In this case, from tomatillos. Check with your local farmers market – that includes local produce stands – for locally grown and produced beef, potatoes, tomatillos, onions, peppers and herbs. It’s just so much better than commercially produced produce. The Boise Farmers Market moves indoors this week and runs through mid December. Then it closes until next Spring. Can and freeze those products and have “fresh” all winter. Here is what you can make for dinner and breakfast. Enjoy!

Scrambled Eggs
Tomatillo Salsa Verde
Sausage
Acme Bake Shop Toast

The eggs come from Meadowlark Farms and the other products from various local farmers.

Housemade Meatloaf
Mashed Potatoes
Gravy
Peas
Sliced Heirloom Tomato

The beef was local beef; potatoes local; peas were frozen; tomato was local. Gravy made from Idaho products.

Take the time to Eat Local! Support your local farmer!

5-Hour Duck For Dinner!

19 Sunday Oct 2014

Posted by Bob and Robin in 5 Hour Duck, Buy Idaho, Cream Sauces, Dinner With Family, Dinner With Robin, Duck, Idaho Wine, Local Farmers Markets, Main Dish, Mirepoix, Photos By: Bob Young, Slow Cooking, Special Dinners, What's For Dinner?, Wine and Food

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5 hour roasted duck, Baked Sweet Potato, Creamed Spinach, Grand Marnier, Idaho wines

Oh yes once again! We do like the duck done this way. Made Creamed Spinach with Grand Marnier Cream and Baked Sweet Potato and Duck Gravy. Certainly was delicious! And then top that off with a super good 1985 Rose Creek Winery Cabernet Sauvignon. That is still a super wine. On a scale of 1-20, easily a 19.7. So close to the perfect 29 year old Cab. Enjoy these photos. Cheers!

A perfect wine! Great job Jamie Martin, winemaker, now at Cold Springs Winery in Hammett, Idaho

5-Hour Duck resting after coming from the oven. Roasted some sweet potatoes with it. Yummers!

5-Hour Duck
Creamed Spinach with Grand Marnier Cream
Baked Sweet Potato with Duck Gravy

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

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!

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

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!

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!

Saint Lawrence Gridiron hosting Boise Farmers Market Festival

05 Sunday Oct 2014

Posted by Bob and Robin in Boise Farmers Market, Buy Idaho, Celebrations, Dinner With Friends, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Party Time, Restaurant Reviews, Restaurants, Restaurants To Try, Saint Lawrence Gridiron, Special Dinners, Special Events, Special Information, What's For Dinner?

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Boise, Boise Farmers Market, Idaho Center for Sustainable Agriculture, Saint Lawrence Gridiron

The Saint Lawrence Gridiron, at 705 W Bannock Street in Boise, will be hosting a dinner spectacular for the Boise Farmers Market and The Idaho Center for Sustainable Agriculture tonight, Sunday, Oct 5. There are still tickets available and you may get them at the door. Or, for more information and to reserve your spot call (208) 345-9287. Tickets are $65.00 for a 5 Course Local Harvest Supper. Happy Hour starts at 4:00pm with dinner to follow at 5:00pm. See you there!

The telephone number on the flyer is incorrect. The correct one is (208) 345-9287

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, 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.)

Good Visit to the Modern Hotel Brunch

28 Sunday Sep 2014

Posted by Bob and Robin in Acme Bake Shop, Boise Farmers Market, Breakfast With Robin, Brunch, Buy Idaho, Eggs, Fruit, Local Farmers Markets, Local Harvests, Local Markets, Modern Hotel, New Restaurant Trial, Photos By: Bob Young, Restaurant Reviews, Restaurants, Restaurants To Try, Things To Do, What's For Dinner?, Whats For Breakfast?

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brunch, Modern Hotel

Yes, it was a good brunch. Different. And we rate this a 3 1/2 to 4 Stars out of 5-Stars. But we will have to go back for their dinner menu to make sure of the rating. This was our first time. They made a good impression on us. The staff was extremely friendly and helpful and loved to talk to all of their clients. They like their work and it shows. Here is a link to The Modern Hotel where you can view their menus, make room and restaurant reservations and get on their mailing list. An interesting point: They really do try to use local products as much as possible.

The Modern Hotel & Bar thanks Peaceful Belly, Homestead Natural Foods, Waterwheel Gar- dens, Purple Sage Farms, Next Generation Organics, Sweet Valley Organics, Gaston’s Bakery,
Idaho’s Bounty, Lava Lake Lamb, Malheur River Meats, Life Spring Farms, Cloverleaf Cream- ery, Meadowlark Farm, M & N Cattle Co., Acme Bakeshop and Miss Mona’s Chicken Ranch for
their local products

If you are in the area or are visiting Boise, please visit their website. Here are some photos of our visit. Enjoy!

Artwork at the entrance.

45 rpm records in the Men’s Room and they say, in the Women’s Room.

I won’t say the location of this Little Demon in the restroom.

Fresh Scone with Mascarpone Cheese

Lomo Side Dish

Lomo is the Spanish word for tenderloin. Pork tenderloin is known as lomo de cerdo, whereas beef tenderloin is just called lomo. A specific type of lomo is lomo embuchado, which is a dry-cured meat made from a pork tenderloin. [This is what we had and pictured here] It is similar to cecina, but with pork instead of beef. An Italian version exists called lonza stagionata. [Wikipedia]

Gâteau de Crêpe ( Cake)stewed fruits and mascarpone

Gâteau de Crêpe (Crêpe Cake)
stewed fruits and mascarpone

Fried Egg Moroccan Black Beans with Lemon Cream Polenta

Fried Egg
Moroccan Black Beans
with
lemon cream and cilantro
Fried Polenta

This was a Special for today. Our Waitperson, Ceci, said they were trying this out to place as a regular addition to their menu. We said they should add it.

Time For A Tailgate Party!

27 Saturday Sep 2014

Posted by Bob and Robin in Acme Bake Shop Breads, Beef, Beer and Ale, Beer and Food, Boise Farmers Market, Buy Idaho, Cast Iron, Comfort Food, Dinner At The Captains Shack, Dinner With Robin, Idaho Beef, Local Farmers Markets, Local Harvests, Local Markets, Main Dish, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Sloppy Joe, Tailgate At The Captains Shack, Tailgate Party, Tomatoes, What's For Dinner?

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Boise State, sloppy joe, Sloppy Joe Tailgate Party, tailgate party

It ’tis the season!! Time to do some Tailgating at a stadium or at home watching the Big Game! It’s raining here and the game is in Colorado at the Air Force Academy. Final score should be – I said should be – Boise State 27, Air Force 14. Sit back. Relax. Have a Brew and some Sloppy Joe! Hoot and Holler all you want. Time for some fun and good food. Here is the recipe for our Sloppy Joe Tailgate Party. Enjoy! The game starts at 5:00 MDT on CBSSN, Channel 221 on DirecTV.

Sloppy Joe getting happy. Let it cool. Heat it up. Let it cool. Heat it up and serve it. It is far better after several cool/heat cycles. The flavors marry better.