Yum Day In The Kitchen

15 Tuesday Oct 2013

Posted by Bob and Robin in Acme Bake Shop Breads, Baking, Breakfast, Captain's Shack, Carrots, Chicken, Comfort Food, Locavore, Photos By: Bob Young, Plums, Soup, Sourdough Bread, What's For Dinner?

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Acme Bake Shop, candied carrots, chicken dinner, plum cake

Yes it was. Starting at breakfast. Thinking of something for dinner. The arrival from Angel Petrogallo of a wonderful Broccoli Shred Soup – Doctored it somewhat, but very little – and then a good, I think, chicken dinner with candied carrots. Then Robin says she wanted a plum cake (pictured here) and she had a recipe. Only thing is, one must wait 24 hours before eating. “They” say it’s better! You be the judge. Here is our day of cooking. Oh, by the way. We did receive our autographed copy of Two Million Meals Later – House Recipes from Boise’s Brick Oven Bistro today. This is going to be a fun cookbook. Yup! One more for our library. Enjoy.

French Toast Made with Acme Bake Shop Sourdough Raspberry Syrup Cantaloupe

French Toast
made with
Acme Bake Shop Sourdough
topped with
Raspberry Syrup
Sliced Cantaloupe

Angel's Cream of Broccoli Soup Candied Carrots Braised Herbed Chicken with Housemade Plum Sauce

Angel’s Cream of Broccoli Shred Soup
Candied Carrots
Braised Herbed Chicken
with
Housemade Plum Sauce
Acme Bake Shop Rye Bread (Not shown)
Yes, I did change it, but only slightly. I added a very little, maybe a 1/4 cup of cream and a dash of salt. It was an awesome soup! Thanks Angel.

Plum Cake

There you have it. A day in the kitchen. Loved it!

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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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

Chilean Wines At The Buzz

14 Wednesday Aug 2013

Posted by Bob and Robin in Carrots, Chicken, Chilean Food, Ethnic Foods, Party Time, Photos By: Bob Young, Salads, Shrimp, Soup, Special Dinners, What's For Dinner?, Wine and Food

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butter scotch, shrimp soup, the Buzz, wine club

In spite of all the troubles this past month or so for Cristi, this was an exceptional Wine Club Dinner. (And all for $15 per person!!) Cristi had some superb support – Paul Colwell from BRJ Distributors did a great job in matching the wines with the dinner. And Peggy Hands-Behrens did an awesome job in finding the menu ingredients and preparing this feast. Thank-You both for helping Cristi.
With that in mind ….. The wines that Paul choose went well with the dinner. Cristi’s Choice, not chosen by Paul, was a malbec from Bodega Elena from Mendoza. A good red from the 2011 vintage with an alcohol level of 14.5. A little hot, but good. I rated this red an [18] out of [20]. You can get a bottle for $11.00. Here is what else we had. Enjoy! Left-Click any of these photos to see enlarged.

Pan Con Palta

An avocado breakfast dish in Chili. I don’t particularly care for avocado, but Peggy did a great job with this.
2012 Arenal Artnot Carmenere
14.0% alc. One of the better wines of the evening. Went very well with the avocado and the olives. [19] $13.00
(Robin and I both liked this appetizer. She even made it for breakfast this morning using Acme Bake Shop Sourdough.)

Ensalada Chilena
(This was a great salad.)

2011 Tabali Sauvignon Blanc
13.5% alc. Hints of celery, cedar. The cilantro in the salad overpowered the wine. [17] $14.00

South American Shrimp Soup
(I really liked this soup!)

2011 Iyzaguerre Cab/Merlot Blend
13.5% alc. full bodied and went well with the soup. [19] $12.00

Pollo Arvejado

2011 Tabali Chardonnay
13.5% alc. butter scotch and lemon. Not my favorite. I don’t think it went with the chicken. [16] #15.00

Torta De Hojas
(A good and different dessert.)

2011 Tabali Cab/Syrah
14.5% alc. French oak. full bodied and a great ending to the evening

As you can see, this was a great dinner and some great wines to go with it. If I were to give this event a rating, it would easily be 4 1/2 Stars out of 5. It was that good and the “Step Up Help” did an awesome job. I can not emphasize that enough. Thank-You one and all. Here are some of the wines that were served tonight.

Joesph Geist brought this to share.

These were Cristie’s Choice.

These were some of the wines that were served with dinner.

Comfort Food Dinner

06 Thursday Jun 2013

Posted by Bob and Robin in Apple, Cabbage, Captain's Shack, Carrots, Comfort Food, Main Dish, Mustard, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Salad, Traditional Food, What's For Dinner?, Wine and Food

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c mayonnaise, cabbage, Canoe Ridge Winery, corn on the cob, dijon mustard, dinner

Oh yes! Push the season! Fried Chicken, Corn on the Cob and our own Slaw. It was a yummy dinner, even if the slaw had apples in it. Not high on my Enjoyed That Salad list when it has apples in it! But this one was good. I’ll make it again. Must have been the dressing. 1 c Mayonnaise, 4 T Dijon mustard and 1 T Celery Seed. Blend all together and pour on the slaw. Mix, chill and eat. Slaw is 1/2 head medium Red Cabbage, 1/2 Head medium Regular Cabbage, 4 or 5 Carrots and 1 Pink Lady Apple. Run through the grater on the blender. Mix with dressing. That’s it. Quick and easy! Serve with a 2011 Canoe Ridge Expedition Chardonnay and you are set for a relaxing, start of the summer meal. Grab a fork and Left-Click to see this dinner enlarged. Cheers and please VOTE above. Thanks!

New Boise Saturday Farmer’s Market Produce

18 Saturday May 2013

Posted by Bob and Robin in Arugula, Blue Goat Cheese, Buy Idaho, Carrots, Food, Hard To Find Foods, Local Farmers Markets, Local Harvests, Mushrooms, Photos By: Bob Young, Spinach, Vegetables, What's For Dinner?

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arugula, Carrots, Goat Cheese, mataki, morels, spinach

It was a nice morning at the market today. Slightly cool though, compared to the 90’s we have been getting. I think the temperature was about 58. But clear and the crowds were there – well attended. Here is what I came home with. Enjoy! Left-Click to see the photo enlarged and please VOTE. Thanks.

Arugula, Carrots, Rolingston Chevre Blue Goat Cheest, Fresh Morels and a new mushroom to me, Fresh Mataki.

Arugula, Fresh Spinach, Rolingston Chevre Bleu Goat Cheese, Fresh Morels and a new mushroom to me, Fresh Mataki and Fresh Carrots.

Baked Mahi Mahi In Wine and Herbs

19 Tuesday Mar 2013

Posted by Bob and Robin in Captain's Shack, Carrots, Food Prep, Herbs, Mahi Mahi, Main Dish, Meatless Monday, Photos By: Bob Young, Recipe By: Bob Young, Seafood, What's For Dinner?, Wine and Food

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cloves garlic, dinner, food, freshly ground black pepper, Mahi Mahi, parsley sprigs

We came across a good buy on some Mahi Mahi the other day and decided to make this dish. It was really great! And then add a Carrot and Parsnip Medley and we had an awesome dinner. Here is the recipe. Not very hard to do and the results are really good. Cheers! Left-Click to see the photo enlarged. Enjoy the recipe adapted from the Food Network. This recipe serves four.

Baked Mahi Mahi with Wine and Herbs

Ingredients
4 sprigs Fresh Thyme
8 sprigs Fresh Parsley
3 Bay Leaves, preferably fresh
8 cloves Garlic, smashed
4 (6-ounce) skinless Mahi Mahi fillets
Kosher salt and freshly ground black pepper
3/4 c dry White Wine – Sauvignon Blanc
4 T Extra-Virgin Olive Oil
2 t freshly squeezed Lemon Juice, Meyer’s Lemon
12 Cherry or Pear Red and Yellow tomatoes, for garnish

Directions
Preheat oven to 450 degrees F.

Make a bed of herbs in a medium gratin dish or baking dish with the thyme, 4 of the parsley sprigs, and the bay leaves. Scatter the garlic on top. Season both sides of the fish with salt and pepper and place on top of the herbs. Add the Sauvignon Blanc and drizzle 2 tablespoons of the oil over the fish. Cover loosely with foil and bake until the fish is opaque, about 15 to 20 minutes, depending on how thick the fillets are.

Carefully pour the pan juices into a small saucepan and set the fish aside. Reserve the garlic and 4 thyme sprigs. Bring the sauce to a boil over high heat and cook until reduced by half, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper. Set aside.

Divide fish among 4 serving plates. Pour sauce over fish and garnish with the 4 remaining parsley sprigs, the reserved garlic and thyme, and tomatoes.