Crescent Roll Tacos

17 Thursday Mar 2016

Posted by Bob and Robin in Beef, Boise Farmers Market, Buy Idaho, Captain's Shack, Cheese, Comfort Food, Dinner At The Captains Shack, Dinner For Robin, Ethnic Foods, Food Photos, Idaho Beef, Local Markets, Photos By: Bob Young, Recipes - Mexican

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Crescent Rolls, tacos

So different, yet so good. At least for a slight change. And you can make them at home easily. Let’s look at how to make these. And then ask the kids to help you assemble them. Cook for about 25 minutes in a 350 degree oven.

Crescent rolls are unpacked and laid in a circle on a sheet pan. Fry off about 1 lbs of hamburger mixed with some garlic and green onion. Add some Mexican spices and some salsa.

Drain the liquid from the hamburger. Place in a ring as shown and top with some shredded cheese. Fold the “points” to the center and tuck under.

Bake off at 350 degrees F for about 25 minutes or until the rolls turn light brown. Remove from oven and let cool for 10 minutes before cutting.

Serve with sour cream, diced fresh tomatoes and fresh shredded lettuce.

Can also be served without the sour cream.

There you go. Easy to do and fun to make.

BLT for Breakfast

16 Wednesday Mar 2016

Posted by Bob and Robin in Bacon, Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Eggs, Eggs Fried, Greens, Idaho Bacon, Idaho Eggs, Idaho Greens, Idaho Pork, Idaho Vegetables, Local Farmers Markets, Photos By: Bob Young, What's For Dinner?

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BLT, breakfast BLT

Actually, YES! Standard BLT, bacon and toast – a Toasted Whole Wheat English Muffin. Forget the mayo and cheese. Slowly created Meadowlark Farms Fried Egg, local Tomato, 1 piece Falls Brand Bacon and local Spinach. Delicious! Carbs 23.7g, saturated fat 28.0g and calories 498. Really, really good! And Mark you calendars – BFM – Boise Farmers Market – Opens Saturday, April 2 at 9:00am at 10th and Grove in Boise!

Irish Days Are Upon Us

14 Monday Mar 2016

Posted by Bob and Robin in Ahi Tuna, Asian Food, Asparagus, Avocado, Beer and Ale, Beer and Food, Buy Idaho, Captain's Shack, Carrots, Classic Sauces, Dinner For Robin, Ethnic Foods, Heirloom Carrots, Herbs and Spices, Hollandaise Sauce, Housemade Hollandaise Sauce, Idaho Greens, Idaho Lamb, Idaho Potatoes, Idaho Vegetables, Lamb, Local Farmers Markets, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, What's For Dinner?

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ahi tuna, asian food

And that mean “Party-Hearty”! Time for lamb. Or Laphroaig. Or Glendronach. Or maybe some Corned Beef with some Cabbage. I am going to make some Irish Soda Bread, or maybe an Irish Brown Soda Bread, for a St Patrick’s Day party on Saturday. Gonna wear my kilt, too! And the socks that my niece Beth made me. We just made some Irish Stew, that turned out pretty darn good. Just need to tighten the sauce a little. Doesn’t this just look scrumptious? And yes, the Boise Farmers Market at 10th and Grove in Boise opens up on April 2, 2016! Yea!!!

Prep for the Irish Stew. Carrots, celery, lamb cubes ()Felzien lamb!), Red onion, green onion and spices.

Prep for the Irish Stew. Carrots, celery, lamb cubes (Local Felzien lamb!), Red onion, green onion and spices.

Irish Stew with Sourdough Bread and Guinness!

And the other night we had this delicious beef dinner. The beef was just OK. Nothing to brag about. But the dinner was good.

Beef Tenderloin with Mushrooms and Sherry Cream Sauce, Steamed Asparagus with Hollandaise Sauce, Twice Baked Potato and Green Salad with Tomatoes

Beef Tenderloin
with
Mushrooms and Tarragon Sherry Cream Sauce

Steamed Asparagus
with
Hollandaise Sauce

Twice Baked Potato
Green Salad with Tomatoes

And then we also had,

Ahi Tuna with Avocado Slices
Steamed Asparagus with Almonds
Green Salad with Radish Slivers

Valentines Weekend – Meals Made For Robin

16 Tuesday Feb 2016

Posted by Bob and Robin in 5-Stars, Bearnaise Sauce, Blueberries, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Carrots, Celebrations, Chef Lou, Classic Cuisines, Classic Sauces, Dessert, Dinner For Robin, Eggs, Eggs Benedict, Herbs and Spices, Hollandaise Sauce, Housemade Béarnaise, Housemade Hollandaise Sauce, Housemade Sauces, Idaho Beef, Idaho Chefs, Idaho Eggs, Idaho Lamb, Idaho Wine, Kitchen Adventures, Lamb, Meadowlark Farms, Mushrooms, Onion, Photos, Photos By: Bob Young, Recipe By: Chef Lou, Recipe by: Robin and Bob Young, Recipes, Recipes - Breakfast, Recipes - Dessert, Recipes - Dinner, Recipes - Sauces, Snake River AVA, Special Dinners, Valentines Dinner, Vegetables, What's For Dessert?, What's For Dinner?, Whats For Breakfast?, Zhou Zhou Winery

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Boeuf Bourguignon, Chef Lou's Orange French Doughnuts, Parsnip and Celeriac Puree, recipes

Such a wonderful Valentines weekend spent in the kitchen making the meals for Robin and I to enjoy! And that we did! “And if you [read this article] in the next 5 minutes, we’ll include a link to the recipes!” where you can find some of the recipes for some of these treats. Boise Foodie Blog Recipes! Enjoy these photos and the recipes. And yes, the Hollandaise and Béarnaise Sauces were all made from scratch! Most of the items here are Idaho products. Zhoo Zhoo Winery Claret was served with the Valentines Dinner. 2009 Bedrock Wine Co. Rebecca’s Vineyard Pinot Noir was used in the bœuf bourguignon (French Beef Stew). Cheers!

Flowers for Robin. Loving her was the easiest thing I ever did!

Flowers for Robin
Loving her is easier than anything I’ve ever done before!

Weekend Appetizers Fennel and Celery Salad Cucumber Salad Chicken Pate Rye Toast Wedges

Weekend Appetizers
Fennel and Celery Salad
Balsamic Cucumber Salad
Chicken Pâté
Rye Toast Wedges

Saturday night Felzien Family Farms Lamb Chops with Bearnaise Sauce Steamed Asparagus with Hollandaise Sauce

Saturday night dinner
Felzien Family Farms Lamb Chops
with
Béarnaise Sauce
Steamed Asparagus
with
Sliced Almonds and Hollandaise Sauce

Sunday morning breakfast Eggs Benedict and Fresh Fruit

Valentines Breakfast
Eggs Benedict with Fresh Fruit and Sausage Links

Sunday dinner Boeuf Bourguignon with Parsnips and Celeriac Puree

Valentines Dinner
Bœuf Bourguignon
with
Parsnip and Celeriac Puree

Valentines Dessert Skillet Apple Pie [Modified] with Whipped Cream and Chocolate Strawberry

Valentines Dessert
Skillet Apple Pie
[Modified – I added blueberries and pear slices]
with
Whipped Cream and Chocolate Strawberry

Monday Morning Recovery
Scrambled Eggs
Bacon
Chef Lou’s Orange French Doughnuts

And as an added bonus, here is Chef Lou’s Orange French Doughnuts. I worked several years with Chef Lou at the Westside Drive-In in Boise. Great experience. Enjoy!

Chef Lou’s Orange French Doughnuts

Source: Chef Lou Aaron, Westside Drive-In, Boise, ID
Yield: 12 doughnuts

Ingredients:
5 T Butter, room temperature
½ c Sugar
1 Egg, beaten
1/3 c Milk
½ c Ricotta Cheese or Cream Cheese, softened
Juice and Zest from one orange
2 c All Purpose Flour
1 t Salt
1 t Nutmeg
¼ c melted Butter
1 T Cinnamon mixed w/1 T Sugar

Directions:
1. In a mixing bowl, cream together butter and sugar; add egg and mix well. Add Milk and Ricotta, or cream cheese, to the mixture alternately w/dry ingredients. Mix in orange rind and juice.
2. Fill greased muffin cups to ½ full. Baked in a pre-heated oven at 350 degrees for 15-20 minutes. Cool slightly and pop doughnuts out of pan.
3. Roll doughnuts first in melted butter, then in the cinnamon sugar mixture.
For variation, you can also garnish with strawberries & whipped cream.

Special Food – Special Family

18 Monday Jan 2016

Posted by Bob and Robin in 4-Stars, Boise Restaurants, Breakfast With Robin, Buy Idaho, Captain's Shack, Comfort Food, Dinner With Family, Eggs, Eggs Poached, Flying Pie Pizza, Idaho Bacon, Idaho Eggs, Idaho Grains, Idaho Polenta Floriani, Idaho Pork, Italian Food, Local Farmers Markets, Meadowlark Farms, Next Generation produce, Party Time, Photos By: Bob Young, Pizza, Pizza and Brew, Restaurants, Salad, Special Dinners, Special Events, What's For Dinner?

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Flying Pie Pizza

Well, tomorrow at this time who knows where I’ll be. Open heart surgery to start at 0530. Do people actually move around at that hour? But I am so thankful for Marnie, Mac, Carlynne – Robin’s sister who came to help all the way from Delaware – Chris and my Super RN’s who are always in my thoughts – Robin, Roli and Cristi. They will hold my hand as will my sister Peggy and my brother Alex, although they will be long distance.
But one must eat first. Carlynne took us all out for pizza last night at Flying Pie Pizza and it was super, although I think the service is really getting slooooooow. The pizza is still great; The service is not. Thanks Carlynne for this treat. I also came across this chart which helps to figure out recipes if you must change the size and servings. A conversion chart of sorts. Enjoy and I will see you all in about a week. Cheers! Left-Click any of these photos to see them enlarged.

Idaho Breakfast
Next Generation Polenta
with
Meadowlark Farms Poached Eggs
Falls Brand Bacon
(Twin Falls)
Blueberries
(not from Idaho)

Flying Pie Pizza
White Pizza
with
Artichoke and Cheese Variety

Flying Pie
Meat and Vegetable Pizza

Tonight? Seafood dinner by Marnie, Mac and Carlynne. Homemade and good! Cheers!

Try This For Breakfast!

02 Saturday Jan 2016

Posted by Bob and Robin in Acme Bake Shop Sourdough, Alpicella Bakery, Bearnaise Sauce, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Classic Sauces, Eggs, Eggs Poached, Herbs and Spices, Housemade Béarnaise, Housemade Sauces, Idaho Eggs, Local Harvests, Photos By: Bob Young, Recipes - Breakfast, Recipes - Sauces, Salmon, Seafood, Spinach, What's For Dinner?

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Béarnaise, classic sauces, Poached eggs

Now this is a great twist on Eggs Benedict. Instead of Hollandaise Sauce, use a Béarnaise Sauce. This is one of the sauces that you should have in your recipe box, or book, or file or pocket. Basically a Hollandaise Sauce, but with the addition of tarragon – lots of tarragon – and diced shallots. Hollandaise Sauce on Eggs Benedict or fresh steamed asparagus. Béarnaise Sauce on beef, salmon or these eggs. Enjoy! The photo here is to Parma Ridge Winery Bistro entrance. I bet if we talk nice, Chef Storm could/would try this. Hmmmmm!

Eggs Béarnaise with Fresh Baby Spinach and Salmon on Sourdough Toast

Swimming Eggs Béarnaise Florentine
with
Fresh Baby Spinach and Salmon
on
Sourdough Toast

Ah yes! Good Breakfast!

28 Monday Dec 2015

Posted by Bob and Robin in Blueberries, Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Brioche, Buy Idaho, Captain's Shack, Eggs, Gaston's Bakery, Local Farmers Markets, Meadowlark Farms, Photos By: Bob Young, Turkey, What's For Dinner?

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blueberries, brioche, French toast

We have just a little brioche left, so what to do before it goes bad – no preservatives? How about a French Toast using the brioche? Wonderful! And easy. The addition of fresh nutmeg really adds a different flavor level. And then just a small dusting of powdered sugar. No syrup or butter needed. How about, too, some fresh blueberries on top? Can’t have breakfast without some bacon. Everything is better with bacon. In this case, turkey bacon. And this particular brand from Costco is very good. And it crisps up well, too. And we just found out that some information found on the Boise Foodie Blog, will be in the next issue of Travel & Leisure! Yea!

Brioche French Toast with Blueberries and Powdered Sugar Turkey Bacon

Brioche French Toast
topped with
Blueberries and Powdered Sugar
Turkey Bacon

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

Two Super Breakfasts!

08 Tuesday Dec 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Apple Sauce, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Comfort Food, Eggs, Eggs Poached, Idaho's Bounty, Local Harvests, Photos By: Bob Young, What's For Dinner?

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Acme Bake Shop Sourdough, Meadowlark Farms, Poached eggs

Potato Latkes
Apple Sauce
Sour Cream

Mostly all Idaho products. Yummers!

Basil Poached Meadowlark Farms Eggs
Toasted Acme Bake Shop Sourdough
Ham

Easy Eggs Florentine Two Ways

29 Sunday Nov 2015

Posted by Bob and Robin in Acme Bake Shop Sourdough, Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Comfort Food, Eggs Poached, Food Photos, Meadowlark Farms, Photos By: Bob Young, Purple Sage Farms, Recipe: Bob and Robin Young, Recipes, Spinach, What's For Dinner?

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tarragon, tarragon vinegar

Really very easy to do. Fresh spinach that the center ribs have been removed and spinach is chopped. Then soft cooked eggs in water and tarragon vinegar. Served with french fries. That’s one way.
Here’s another. Remove ribs from spinach. Steam 30 seconds in tarragon vinegar and water. Soft cook eggs in the same water. Toasted Sourdough with Raspberry Jam. Either way is quick, easy and yummy!
And yes, eggs from Meadowlark Farms, sourdough from Acme Bakeshop and spinach from Purple Sage Farms, all local farmers. Tarragon from our garden last year. We made the tarragon vinegar November of 2014.

Chopped Raw Spinach Topped with Two Soft Cooked Eggs and served with French Fries.

Chopped Raw Spinach Topped with Two Soft Poached Eggs in Water and Tarragon Vinegar and served with French Fries.

Fresh Spinach Steamed in Water and Tarragon Vinegar and then topped with Two Soft Poached Eggs. Toasted Sourdough with Raspberry Jam.

Fresh Spinach Steamed in Water and Tarragon Vinegar and then topped with Two Soft Poached Eggs that were poached in the vinegar water. Toasted Sourdough with Raspberry Jam.

As Ina would say, “How easy is that?”