Robin’s Birthday Lunch

18 Wednesday Sep 2019

Posted by Bob and Robin in 5-Stars, Bacquet's Restaurant, Basmati rice, Birthdays, Brunch, Brunch with Robin, Capers, Carrots, Chef Bacquet, Classic Herb Blends, Copper River Salmon, Dinner at Bacquet's Restaurant, Dinner For Robin, Dinner with Marnie, Ethnic Foods, Food - French, Food Photos, French - Bacquet's Restaurant, French Foods, French Wines, Green Salad, Greens, Housemade Pasta, Housemade Salad Dressing, Housemade Sauces, Housemade Soup, Pasta, Photos, Photos By: Bob Young, Salads, Salmon, Seafood, Special Dinners, Special Events, What's For Dinner?, Whats For Lunch?, Wines - French

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Bacquet's Restaurant

Bacquet’s Restaurant, Address: 1117 E Winding Creek Dr #150, Eagle, ID 83616, Hours: 11:30am – 10PM. Phone: (208) 577-6238. Easily a 5-Star French (the best in the area and the only one) restaurant and well worth the trip. Suggest you call for reservations, though. Here is some of what we had. Enjoy. We did.

House Salad
organic greens, tomatoes, shallots, parmesan cheese house balsamic dressing

Delicious!

French Onion Soup

Traditional Flatbread
bacon, shallots, Swiss cheese, cream on a cracker-like crust

Salmon with Pasta and Capers

Salmon Champenoise
fresh salmon filet baked in white wine, cream, pesto and crusted with Parmesan cheese and served over vegetable basmati rice

Birthday Lemon Cheesecake

Chocolate Mousse

An awesome, 5-Star late lunch. Thanks Chef for a great Birthday meal. Thanks Marnie for treating us.

Breakfast and Dinner

21 Tuesday Jul 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Baking, Braising, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Capers, Captain's Shack, Dinner For Robin, Dinner With Robin, Eggs, Eggs Baked, Food Photos, Green Salad, Greens, Homemade Lox, Homemade Pasta, Local Farmers Markets, Local Harvests, Local Markets, Lox, Meadowlark Farms, Onion, Pasta, Photos, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - Breakfast, Recipes - Dinner, Sea Scallops, Seafood, Shaved Fennel, Shaved Onion, Shell Fish, Sourdough Bread, Vegetables, What's For Dinner?

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eggplant, fennel, fresh pasta, Scallops, squash

Fun times, again, in the kitchen! Fun making our own pasta, and better than some of the store bought “stuff”. Pasta dishes can take all forms and so can breakfast. Here we made two different breakfasts – two days – and a really good pasta dinner. Let’s look at breakfast first. Left-Click any of these photos to see enlarged.

Eggs in Pockets

Spray cup cake pan with Pam. Shave – slice thin -potatoes and line cups. Bake off to lightly brown at 350 degrees F. Scramble several eggs and add whatever you want to the mix. Pour into cups. Bake at 350 degrees F until eggs are set. Remove from oven and cool. Remove Pockets and serve.

Eggs in Potato Pockets
Fresh Peaches and Blueberries

Lox and cream Cheese cream cheese, red lettuce, shaved onion, capers, homemade lox

Homemade Lox and Cream Cheese
Acme Bake Shop Sourdough Bread, cream cheese, red lettuce, shaved red onion, sliced tomato, homemade lox, capers

Here is the recipe for Robin’s Homemade Lox. In the photo above, I added fennel fronds to the process in the refrigerator. You can add any herb you wish.

Homemade Pasta
in
White Wine Reduction
with
braised squash, eggplant, shaved fennel, scallops

Here is the recipe for the White Wine Reduction. This is really a wonderful and rich dinner. We do like to make our own pasta.

Baked Potato with Chives Braised Fresh Green Beans, Carrots and Roasted Peppers Green Salad with Fresh Tomatoes, Fennel and Celery Bacon Wrapped Beef Tenderloin with Bernaise Sauce

Baked Potato
with
Chives

Braised Fresh Green Beans, Carrots and Roasted Peppers

Fresh Green Salad
with
Fresh Tomatoes, Fennel and Celery

Bacon Wrapped Beef Tenderloin
with
Bearnaise Sauce

This was our dinner tonight

Another Good Römertopf Chicken

22 Friday May 2015

Posted by Bob and Robin in Alley Gardens, Arugula, Boise Farmers Market, Capers, Captain's Shack, Carrots, Chicken, Classic Cuisines, Dill, Dinner At The Captains Shack, Dinner For Robin, Garlic, Green Salad, Healthy Eating, Heirloom Carrots, Herbs, Herbs and Spices, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Morels, Onion, Party Time, Peaceful Belly Farms, Photos By: Bob Young, Pinot Grigio, Pinot Gris, Potatoes, Römertopf, Römertopf Cooking, Recipe by: Robin and Bob Young, Recipes, Rice Family Farms, Roasted Vegetables, Salad, Salt, Things To Do, Traditional Food, Vegetables, What's For Dinner?

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Römertopf, Römertopf cooking

Yes indeed, another good Römertopf Roasted Chicken. Love using this style of cooking – Römertopf or Tagine; slow, steamed in it’s own liquid. I like to place chopped carrots, onion and potato on the bottom of the Römertopf to keep the chicken off of the bottom of the cooking pot and keep it from burning. Make a gravy from the liquid and use the roasted vegetables as a side. I cooked this one covered at 375 degrees F for about 1 1/2 hours, plus 1/2 hour uncovered at 400 degrees F.
And we do like to keep the ingredients as local as possible: Potatoes from Rupert, Onions from Nyssa, Carrots from Boise, Herbs from our herb garden. Look at what we did and enjoy. We did! Serve with a good Pinot Gris or Pinot Grigio. Left Click the photos to see them enlarged.

One of our herb gardens. All four are about this size. The front space between the sidewalk and the street is chock full of herbs – No Grass or otherwise known as a No Mow Lawn.

The 6# chicken is resting after cooking. Stuffed with garlic - a whole bulb cut in half - onion quartered, thyme, rosemary, sage, sea salt and Tellicherry pepper.

The 6# Römertopf Chicken is resting after cooking. Stuffed with garlic – a whole bulb cut in half – onion quartered, thyme, rosemary, sage, Morel mushrooms, sea salt and Tellicherry pepper. The skin is rubbed with unsalted butter, sea salt and Tellicherry pepper. Thyme and sage leaves are scattered on the skin.

Römertopf Chicken Roasted Potatoes, Onion and Carrot Drippings Gravy Green Arugula and Black Leaf Lettuce with capers, radish sticks Olive Oil, Lime Zest and Juice and Honey Dressing

Romertopf Chicken
Roasted Potatoes, Onion and Carrot
Drippings Gravy
Green Arugula and Red Leaf Lettuce Salad
with
capers and radish sticks
Olive Oil, Lime Zest, Lime Juice and Honey Dressing

Valentines Dinner – Chicken Marsala With Mushrooms

15 Sunday Feb 2015

Posted by Bob and Robin in 5-Stars, Beans, Capers, Captain's Shack, Chicken, Chicken Marsala, Classic Cuisines, Classic Sauces, Dessert, Dinner With Robin, Ethnic Foods, Green Beans, Housemade Pasta, Italian foods, Mushrooms, Party Time, Photos By: Bob Young, Recipe By: Bob Young, Recipe by: Robin and Bob Young, Recipes - Sauces, Special Events, What's For Dessert?, What's For Dinner?, Wine and Food, Wines - Italian

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chianti, chicken marsala recipe, Frescobaldi Chianti Rufina, marsala

Oh, it was really soooooooo good! Robin and I really liked it. The recipe for the Chicken Marsala can be found in the recipe file above.

Chicken Marsala with Mushrooms
on a bed of
housemade angel hair pasta

Steamed Green Beans

dinner was served with a
2008 Frescobaldi Chianti Rufina

Strawberry Boston Chocolate Cake

Valentine’s Day Dinner Menu

13 Friday Feb 2015

Posted by Bob and Robin in Capers, Captain's Shack, Chicken, Chicken Marsala, Classic Cuisines, Classic Sauces, Cooking Styles, Dinner At The Captains Shack, Housemade Pasta, Recipe by: Robin and Bob Young, Special Dinners, Special Events, Vegetables, What's For Dinner?

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angel hair pasta, chicken marsala, chicken marsala recipe, homemade pasta, pasta, Valentine's Day Dinner

What are you having or making for Valentine’s Day Dinner? It would be nice to share. Here is what we are having. Enjoy!

I am really looking forward to making this for Robin for Valentine's Day tomorrow evening. Here is the menu, and, I might add, all made from scratch. Chicken Marsala Pasta (I'm making it from semolina, though, and not white flour.) Steamed String Beans Wine of Choice

I am really looking forward to making this dinner for Robin for Valentine’s Day tomorrow evening. Here is the menu, and, I might add, all made from scratch.

Chicken Marsala
Homemade Angel Hair Pasta
(I’m making it from semolina, though, and not white flour.)
Steamed String Beans
Wine of Choice

A Visit To Da Vinci’s Italian in Eagle

06 Friday Feb 2015

Posted by Bob and Robin in 3-Stars, Boise Restaurants, Capers, Classic Cuisines, Cooking Styles, da Vinci's Italian, Dinner With Robin, Green Salad, Italian Food, Pasta, Photos By: Bob Young, Restaurant Reviews, Restaurants To Try, Salads, Salt, Tuscan Cuisine, What's For Dessert?, What's For Dinner?, Wine and Food, Wines - Idaho

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Da Vinci, Tuscan cuisine, veal, veal marsala, veal picatta

Overall, a good visit and meal at da Vinci’s Italian in Eagle, ID last night. Overall good flavors in the food and good wines. My only negative comment is that there seemed to be an overuse of salt. Things were salty. But the layers of flavors – after you got by the salt – were very good. Had it not been for the overuse of salt, we would have rated da Vinci’s a 4-Star restaurant. Instead, we rate this as a 3-Star (out of 5-Stars) restaurant. You can see their menu at Yelp. From their website, “All Full Size Entrees Include Our Bottomless House Salad Bowl With Da Vinci’s Homemade Italian Dressing And Freshly Baked Tuscan Bread, Or Substitute A Caesar Salad For An Additional $2.95.all Chicken And Veal Dishes Are Complemented With A Side Of Angel Hair Pasta With Aglio Olio Or Tuscan Tomato Sauce. Add Extra Chicken $2.50 Add Extra Veal $4.50” Here are some photos from the evening. Enjoy!

The “party” area.

Art on the walls.

Table ambiance.

Robin had,

Veal Piccata
Veal scaloppini sauteed with lemon, white wine, capers and garlic

Bob had –

Veal Marsala
Veal scaloppini sauteed with sweet marsala wine and mushrooms

The 2010 Terra Nativa Cabernet Sauvignon went very well with this veal. The wine was light enough that it did not overpower the subtlety of the veal and the marsala sauce did not interfere with the wine. Good paring.

We shared –

Homemade Tiramisu
Coffee and rum-soaked chocolate sponge cake layered with mascarpone cream, dusted with cocoa, and garnished with chocolate pieces

Sqlaw and Wonderful Appetizers!

23 Tuesday Sep 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Rye, Acme Bakery, Anchovy, Appetizers, Boise Artisan Bakery's, Boise Farmers Market, Buy Idaho, Capers, Captain's Shack, Garlic, Herbs and Spices, Local Farmers Markets, Meatless Monday, Panini Sandwiches, Pastrami, Photos By: Bob Young, Salad, Seafood, Spinach, Tapas, Tomatoes, Vegetables, What's For Dinner?

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anchovy, pissaladiere, sqlaw, tomato tart

Sqlaw? What is that? Acually it is a roasted spaghetti squash slaw, thus Sqlaw. Here is the recipe for the Sqlaw. It is also in the recipe file above.
But, before you can have a sandwich or a full meal, one must have some type of appetizer. Here are two that Robin found online and the recipe link is posted with the photo. Which one do we like best? Well, maybe if you come to maybe the November Treasure Valley Wine Society tasting in November, you just may have the opportunity to try our favorite. We really did enjoy and like all of these offerings. Try them. Let us know what you think. Cheers!

Hot Turkey Pastrami and Sqlaw on Acme Bake Shop Toasted Rye Garden Fresh Tomato and Basil Salad with Fresh Arugula

Hot Turkey Pastrami and Sqlaw on Acme Bake Shop Toasted Rye
Garden Fresh Tomato and Basil Salad on Fresh Baby Spinach

Pissaladiere

Don’t be frightened by the title. Here is the link to the recipe. Cheers! Pissaladiere Recipe

Herbed Tomato and Roasted Garlic Tart

A really very good tomato tart. Almost like a pizza on puff pastry. Here is The Recipe.

Great Halibut Dinner

31 Saturday May 2014

Posted by Bob and Robin in Capers, Captain's Shack, Carrots, Cooking Styles, Dinner At The Captains Shack, Dinner With Robin, Greens, Halibut, Herbs, Idaho Wine, Main Dish, Parma Ridge Winery, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Salad, Seafood, Snake River AVA, What's For Dinner?, Wine and Food, Wines - Idaho

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capers, Filets de flétan en papillote, halibut, halibut packet, saffron

Last night we had this awesome Saffron Halibut Packets, a recipe adapted from Roger Mooking. This is an absolute keeper recipe. The style of cooking halibut in parchment paper is called Filets de Flétan en Papillote, or generally en Papillote. There is a great Mexican recipe – I can’t remember it correctly right now – from the movie Tortilla Soup where they prepare a fish this way. Anyway, here is our adaption. Enjoy!

The halibut is being prepared for the parchment wrap.

See the halibut and carrots in the packet?

Opening the parchment. Be careful. There is steam in the packet.

Fresh Made Potato Leak Soup
Great starter!

The halibut is being prepared for the packet.

Saffron Halibut Packets
Fresh Carrot and Green Salad
with
lemon, olive oil and salt dressing
2004 Parma Ridge Vineyards Dry Gewurztraminer
Be sure to check the recipe above.

Chicken Piccata Dinner

07 Wednesday May 2014

Posted by Bob and Robin in Arugula, Cabbage, Capers, Captain's Shack, Carrots, Cheese, Chicken, Dinner With Robin, Greens, Healthy Eating, Idaho Wine, Indian Creek Winery, Italian Food, Local Farmers Markets, Local Markets, Main Dish, Photos By: Bob Young, Piccata, Risotto, What's For Dinner?, Wine and Food

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Chicken Piccata, idaho wineries, indian creek winery, risotto, truffle

This was one awesome dinner tonight! There’s not much else to say. Here is the recipe Chicken Piccata, pdf format.

Chicken Piccata with Truffle Risotto and Peas and Steamed China Peas and Celery. 1990 Indian Creek (Idaho) Chardonnay

Chicken Piccata
Truffle Risotto and Peas
Steamed China Peas and Celery
1990 Indian Creek (Idaho) Chardonnay

Lox and Cream Cheese

14 Thursday Nov 2013

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Boise Farmers Market, Bread, Breakfast, Buy Idaho, Capers, Captain's Shack, Eggs, Local Farmers Markets, Local Harvests, Local Markets, Lox, Main Dish, Photos By: Bob Young, What's For Dinner?

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Acme Bakeshop Rye, Cream Cheese Capers

We had some lox in the refrigerator. Along with some capers, onion and Acme Bakeshop Rye and Sourdough. Sorry … No bagels. But look what we came up with. Just needs a little more cream cheese and some sliced tomato. Enjoy!