Janjou Pâtisserie Revisited

17 Thursday Sep 2015

Posted by Bob and Robin in 5-Stars, Birthdays, Bistro, Bistro - Janjou Patisserie, Brunch, Celebrations, Classic Cuisines, Coffee, Comfort Food, Cookies, Ethnic Foods, Food Photos, French Foods, Fruits, Idaho Chefs, Janjou Pâtisserie, Local Markets, Photos By: Bob Young, Restaurant Reviews, Restaurants To Try, Salads, Special Events, What's For Dinner?

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Today is Robin’s 43rd anniversary of her 29th birthday so when I asked her what she wanted for breakfast, she said a quiche from Janjou Pâtisserie. That sounded good, so off we went. (It’s only 2 blocks away from us!) If anything, it has gotten better. The Quiche Lorraine we had was delicious. The coffee is still excellent – we bought a pound – and the fruit tart we had was scrumptious. You must try it when you are in Boise. Make a special trip. You’ll love it. 5-Stars all the way. Enjoy these photos!

Wonderful fresh made and house made cookies!

Chocolate tarts

Fruit tarts

Raspberry Tart. We had one. Delicious!

Quiche Lorraine. Fresh made and scrumptious.

Robin enjoys her quiche!

“State and Lemp” – Awesome

17 Friday Jul 2015

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Anniversary, Appetizers, Apricots, Beets, Boise Adventures, Boise Restaurants, Bread, Buy Idaho, Carrots, Celebrations, Chardonnay, Classic Cuisines, Dinner Reviews with Robin, Dinner With Robin, Food Photos, Friends, Heirloom Carrots, Heirloom Squash, Idaho Greens, Idaho Potatoes, Local Harvests, Local Markets, Photos, Photos By: Bob Young, Restaurant Reviews, Restaurants, Restaurants To Try, Salads, Special Dinners, Special Events, Special Information, Things To Do, What's For Dinner?, Wine and Food, Wine Dinners

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State and Lemp

I could, and probably should, fill up this page with the word awesome, but that would be boring! If you are in Boise and have been here for awhile, do you remember Andrae’s? That definitely was a 5-Star restaurant. And so is State and Lemp. It is every bit as good as Andrea’s was; If not better. But I can only give 5-Stars and State and Lemp earned every one of those stars. From the local art on the wall, as pictured here, to the outstanding service. Also outstanding was the plating of the different food offerings. We eat with our eyes first, and as you will see, the presentations were super good! The seating is limited to about 28 people, so call for a reservation. We did like the way they have the tables set, it gave us time to chat with our table “neighbors”. Here are some photos from the evening. Enjoy! We will return for another special celebration, whatever that may be!

Robin at our seating.

The seating arrangements.

The menu and our place card. Yes, it is that formal!

It is great to see that they use as much local products as possible. Here is Acme Bake Shop Sourdough Bread. For a complete list of their farmer suppliers, check their web site.

It is great to see that they use as much local products as possible. Here is Acme Bake Shop Sourdough Bread. For a complete list of their local farmer suppliers, check their web site.

Sardine
with
Micro Greens and Flowers

Strawberry & Cucumber Scallop. Cilantro. Shiso Patrick Bottex – “La Cueille” Gamay / Poulsard

Strawberry and Cucumber
Scallop. Cilantro. Shiso
Patrick Bottex – “La Cueille” Gamay / Poulsard

Summer Squash & Fava Beans Black Cod. Sea Beans Nasturtium Taft Street – Chardonnay

Summer Squash and Fava Beans
Black Cod. Sea Beans. Nasturtium
Taft Street Chardonnay

Carrot & Apricot Goat. Sesame. Fried Rice Maxime Magnon – “La Démarrante” Carignan / Cinsault

Carrot and Apricot
Goat. Sesame. Fried Rice
Maxime Magnon – “La Démarrante” Carignan/Cinsault

Intermezzo – Huckleberry Sorbet

Beets & New Potato
Pork. Gooseberry. Sorrel
Domaine Gayda – “Flying Solo” Grenache/Syrah

Currants & Cherry Ginger Ale. Vanilla Cream. Mochi Taylor Fladgate – “LBV” Port

Currants and Cherry
Ginger Ale. Vanilla Cream. Mochi
Taylor Fladgate – “LBV” Port

Those little ginger ale “balloons” just “popped” flavor in your mouth. I intentionally did not pick a “favorite” dish – they were all superior. The wines also were paired perfectly. Here is a little more about State and Lemp from their web site.

In our effort to showcase local and regional farmers, ranchers, and artisans we have utilized the following…
Purple Sage Farms /purplesagefarms.com – Waterwheel Gardens /waterwheelgardens.com – Rice Family Farms / ricefamilyfarms.com – Sweet Valley Organics / sweetvalleyorganics.com – Peaceful Belly / peacefulbelly.com – Dawson Taylor Coffee Roasters / dawsontaylor.com – Malheur River Meats / malheurrivermeats.com – Ohana Farm Inc. Frostenson Farms – Acme Bread Co. – Double R Honey Farm – Cloverleaf Creamery …. Ownership and management will maintain a constant presence on the floor as we interact with guests to ensure an unforgettable experience. We provide continuing education and training for all team members in order to better enable them as they assist guests with decisions. Additionally, we seek to advance all team members and enable their growth as hospitality professionals.

2015 – Here We Come!

30 Tuesday Dec 2014

Posted by Bob and Robin in 5 Hour Duck, Acme Bake Shop, Acme Bake Shop Sourdough, Appetizers, Bread, Captain's Shack, Carrots, Celebrations, Comfort Food, Crockpot, Dinner At The Captains Shack, Dinner With Robin, Duck, Grilled Vegetables, Holiday Gatherings, Holiday Menu, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Photos By: Bob Young, Slow Cooking, Special Dinners, Special Events, Tomatoes, What's For Dinner?

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new years day, new years eve

Well, 2014 has been a good year. We spent some time on a houseboat in Portland, OR. We saw my brother and sister in Jacksonville, FL – I had not seen them for “too many years”. We saw old high school classmates in Florida, too. Had a great time in the kitchen and will be making our own pasta from now on – we got a pasta machine for our Kitchen Aid – and we will be making our own pie crusts now. The store bought ones although being good, have too much salt in them. Buddy, pictured here with his Teddy Bear, is now 12 years old. Here is how we are preparing for the New Years celebrations – Our menu.

New Years Eve
East Coast Crab Dip
Stuffed Mushroom Caps
Fried Baby Artichokes with a Yogurt Dip
Bacon Wrapped Scallops

New Years Day
Open House at Meadowlark Farms in Nampa. We are making an Italian Pot Roast with as much local products as possible; Beef, onions, carrots and potatoes are all local.

Here are some photos of our meals for the past few days; Our New Years Prep meals.

Start off with

Shrimp Pasta
Acme Bake Shop Garlic Sourdough

5 Hour Chicken
Mashed Potatoes and Gravy
Creamed Onions and Spinach

We have done 5 Hour Goose, 5 Hour Chicken and the original 5 Hour Duck. The duck is by far the best.

Baked Ham
Grilled Zucchini Squash
Baked Yam

So there is our Lead-Up dinners and then our menu for New Years Eve and New Years Day. And of course, there will be wine from our cellar and Martinelli’s also. What are you having? Staying home? Going out? Be careful and have a Happy New Year! Cheers!

Oktoberfest At “The Buzz”

15 Wednesday Oct 2014

Posted by Bob and Robin in Bacon, Beer and Food, Cabbage, Cakes, Celebrations, Classic Cuisines, Dinner With Friends, Ethnic Foods, German Food, Oktoberfest, Photos By: Bob Young, Photos By: Robin Young, Pork, Special Beers, Special Dinners, Special Events, Special Information, Things To Do, What's For Dinner?, Wine Dinners, Wines - German

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Benedictine Abbey Weilhenstephan, Oktoberfest, Smit & Van Wyk

A good party at The Buzz last night for the October Wine Dinner – Oktoberfest! A little bit of a change in the program. There were two beers offered that were pretty good, especially the Weihenstephaner, which was a light and refreshing lager. Very drinkable. From the Smit & Van Wyk blog, “The world’s longest continuously used trademark goes to the Benedictine Abbey Weilhenstephan in Germany, which has been using the mark Weilhenstephaner to identify its beer since 1040 AD When Britain enacted its trademark registration statute in 1876, beer was first and second in line, Bass’s Red Triangle became U.K. Reg. 1 for pale ale, and its Red Diamond for strong ale became U.K. Reg. 2.” A fun night. Hope to see you7 next month on November 11 and/or 12 for “Party Foods to Prepare Ahead” along with “Holiday and Gift Wines”. Then Beaujolais Nouveau Night on November 20. Cheers!!

Brats, Pretzels, Mustard and Zwiebelkuchen
Weihenstaphaner Beer
7.7% alc. great with these appetizers. light and refreshing [19] $6.00, 16oz

“Zwiebelkuchen, which literally means onion cake in the German language, is either a one-crust pie made of steamed onions, diced bacon, cream, and caraway seeds on a yeast dough or a leavened dough that is particularly popular in the German wine-growing regions mostly of Rhenish Hesse, the Palatinate, Franconia, Baden and Swabia (a similar pie called Flammkuchen is also eaten in Alsace), or a quiche variant in Switzerland, traditionally eaten in Basel during the Carnival and in Bern for the Zibelemärit.” [Wikipedia]

Cucumber Salad
This was an awesome salad and Cristi said so very easy to make.
2015 Star Lane Sauvignon Blanc
14.2% alc. really good with this salad. [18] $22.00

Erbsensuppe mit Speck (Pea Soup with Bacon)
Il Canapone
14% alc. an OK wine that still went well with the soup. [16] $18.00

I think Cristi used ground pork. Speck is, “Speck Alto Adige PGI (German: Südtiroler Speck) is a dry-cured, lightly smoked ham (prosciutto in Italian), produced in South Tyrol, northern Italy. Parts of its production are regulated by the European Union under the protected geographical indication (PGI) status, also known as Tyrolean Speck.”

Pork and Apples with turnip and potato gratin and red cabbage 2011 Il Canapone 14% alc an OK wine that went pretty good with the pork [16] $18.00

Pork and Apples
with
turnip and potato gratin and red cabbage
Rye Bread
2011 Il Canapone
14% alc an OK wine that went pretty good with the pork [16] $18.00

German Chocolate Cake 2013 Monga Zin Carol Shelton [17] $21.00 good paring with the chocolate

German Chocolate Cake
2013 Monga Zin Carol Shelton
14.9% alc.good paring with the chocolate [17] $21.00

An interesting comment from Cristi about Oktoberfest mugs (steins) and attendance at the event. "Consumption about 5 million, 1-liter mugs [of beer] filled. Mugs are to be returned; Fine for stealing one is $60 US; security usually catches 150,000 each year, but the Hofbrau tent alone looses about 35,000 a year...6.3 million guests attended the 2014 Oktoberfest. 112 oxen, 48 calves and 6.4 million liters of beer were consumed. Tent security stopped 112,000 people from taking their mug home with them."

An interesting comment from Cristi about Oktoberfest mugs (steins) “Consumption about 5 million, 1-liter mugs [of beer] filled. Mugs are to be returned; Fine for stealing one is $60 US; security usually catches 150,000 each year, but the Hofbrau tent alone looses about 35,000 a year. ..6.3 million guests attended the 2014 Oktoberfest. 112 oxen, 48 calves and 6.4 million liters of beer were consumed. Tent security stopped 112,000 people from taking their mug home with them.” No, this is not one of “those” mugs!

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.)

Robin’s 32nd Anniversary of her 39th Birthday!!

18 Thursday Sep 2014

Posted by Bob and Robin in Ahi Tuna, Appetizers, Beer and Food, Caesar Salad, Celebrations, Chandler's Steak House, Classic Cuisines, Classis Sauces, Dinner With Family, Dinner With Robin, Idaho Beef, Idaho Chefs, Joseph Swan Vineyards, Kobe Beef, Oysters, Party Time, Photos By: Bob Young, Restaurants, Restaurants To Try, Seafood, Spanish Wines, Special Dinners, What's For Dessert?, What's For Dinner?, Wine and Food, Wine Dinners, Wines - California, Wines - French, Wines - Idaho

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Chandlers, kobe beef, oysters, tuna

When one reaches a given year, let’s say 60 or there abouts, one really should celebrate ones birthday over several days. And one should have plenty of food and wine! I do believe that Robin had just that this year!! Happy Birthday, Honey! Let’s start the celebration on Sunday, September 14 with a dinner that Marnie and Mac made. Thanks to Sophia and Chris, too, for helping with this event. Look what we had.

Mac’s 2010 Mead!

Some pretty good IPA.

All the makings for some really good tacos. Pork, onions and tomatoes. Along with salsa and avocado.

And add some grilled flank steak and one has a delicious taco.

Stuffed Peppers for a side dish.

And Robin really likes Marnie’s Carrot Cake. (So do the rest of us!)

Then we had to rest for a while after eating all of this. This is the Birthday Rule: When it is your time to celebrate, YOU get to choose where you want to go for dinner. Any place in town. U-Pick-It! Robin chose Chandler’s Steak House this year. Good Choice. Look at this spread, and they knew it was her Birthday! Thank-You for a great dinner. The food, The Staff and the Wine were all super!

Robin at out table studying the Wine List.

We did have some great wine.

And it went very well with our dinners.

Start with these two delicious wines. Went very well with our seafood appetizers.

These two also went quite well with the appetizers.

Pacific Oysters
Freshly shucked oysters on the half shell, served on shaved ice with housemade mignonette sauce.
Kumomoto, Humbolt Bay, CA
Shigoku, Willapa Bay, WA

Tower of Tuna
Fresh ahi and hamachi tuna, diced and towered with avocado, tomato, red onion, red chili, ginger, and sesame seed vinaigrette with
Asian sesame crisps.

Now for these two awesome red wines with our entrees. Great choice!

Chandler’s Caesar Salad
Whole crisp leaves of romaine with our classic anchovy caesar dressing and garnished with parmesan cheese crouton and white anchovy.

American Kobe Beef
Snake River Farms crosses the premiere Japanese Wagyu breed with American Black Angus to create the American Kobe beef. This richly marbled beef is considered to be America’s best grade.

Veal Picatta
Scallopini cuts of fresh veal in a lemon,
butter and caper sauce, served with broccoli
raabe and orzo with sundried tomato

An awesome dessert wine.

Chocolate Volcano Cake with Grand Marnier Whipped Cream and Hot Fudge Sauce

Chocolate Volcano Cake
Grand Marnier Whipped Cream and Hot Fudge Sauce

Fresh Fruit Cobbler
Fresh, seasonal fruit baked in a vanilla crust
with house-made cinnamon ice cream

So there you have it. Several awesome meals. Here’s to next year!! Cheers.

Memorial Day/Graduation Celebration

27 Tuesday May 2014

Posted by Bob and Robin in Beef, Beer and Food, Blueberries, Bradley Smoker, Cakes, Captain's Shack, Celebrations, Comfort Food, Cookies, Corn, Dessert, Dinner At Marnies, Dinner With Family, Fruit, Grillin' and Chillin', Holiday Gatherings, Party Time, Photos By: Bob Young, Pork, Recipe by: Robin and Bob Young, Recipes, Slow Cooking, Smoking and Grilling, Special Dinners, Special Events, What's For Dinner?

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Bradley smoker, grilling, recipes, smoker

Such a great party to celebrate Memorial Day and Sophia graduating from Boise High School. Congratulations Sophia!!And absolutely great food from everyone – Mac for the hamburgers, Marnie for the strawberry cake, Chris and Madison brought the cookie pictured here and Robin’s awesome Tuscan Orange Cake and Blueberry Pie. Super great eats, everyone. And it was good that Mac’s Mom and Dad, Linda and Jim, drove all the way from Virginia to be at the party. Enjoy these photos! Cheers.

Sophia graduates! Congratulations and hugs Sophia.

Cricket is thinking, “Which way do I go?”

Eat dessert first, life is too short!!

Chris and Madison look at that awesome cookie!

Robin made this Tuscan Orange Cake and made these decorations. Great job, Honey!

Robin made this Tuscan Orange Cake and the decorations, too. Great job, Honey! Here is the recipe for the Tuscan Orange Cake (Schiacciata Alla Florentina).

Robin also made this Blueberry Pie. I do like blueberries!

Marnie made the Strawberry Cake. This was really good.

Now that dessert is over, we can eat the main meal. Yummers!

Robin and I made these Baked Beans totally from scratch. The Lyle’s Black Treacle is a Scottish addition.

Great corn, Marnie, for this early in the season. Did not need and salt, pepper or butter.

And the ribs just coming out of the smoker. Top Two Shelves - Memphis Rub. Middle Shelf - Casey's Hot Sop and the bottom shelf, Regular rub or garlic, onion and salt and pepper.

And the pork ribs just coming out of the smoker. Top Two Shelves – Memphis Rub. Middle Shelf – Casey’s Hot Sop and the Bottom Two Shelves, Regular rub – garlic, onion and salt and pepper.

Awesome Easter Lamb Dinner

22 Tuesday Apr 2014

Posted by Bob and Robin in Acme Bake Shop Sourdough, Boise Artisan Bakery's, Boise Farmers Market, Buy Idaho, Celebrations, Dinner With Robin, Easter Dinner, Easter Lamb, Food Prep, Greens, Idaho Lamb, Idaho Wine, Lamb, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Miner's Lettuce, Photos By: Bob Young, Prep Work, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipes, Ridge Winery, River View Gardens, Salads, Sawtooth Winery, Side Dishes, Snake River AVA, What's For Dinner?, Wine and Food, Wines - Idaho

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arugula, Idaho wine, Leg of Lamb, Miner's Lettuce, River View Gardens, sawtooth winery

This is probably one of the best lamb dinner we have had. I adapted it from a recipe found on Epicurious. Here is the link to our adapted recipe: Arugula, Spinach and Miner’s Lettuce Stuffed Lamb. The recipe is not for the faint of heart. But it is really fun to do. Give it a try. Take your time and enjoy the process. If you don’t have an already boned leg of lamb, here is a previous post on this blog about boning a leg of lamb. Well worth the short time to view the video. How To Bone a Leg of Lamb. Enjoy the lamb. Most, but not all, of the products on our menu were from Idaho – Support Idaho Farmers: Buy Local. And we really try to do this. Here is our list: Wine – Sawtooth Winery; Lamb – Felzien Family Lamb; Garlic – River View Farms; Salad Greens and Herbs – Purple Sage Farms; Bread – Acme Bake Shop and Vegetables – Volcanic Farms. Left-Click any of these photos to see them enlarged. Cheers!

The boned leg of lamb with the stuffing in place. To bone the lamb, see the link above.

The rolled and tied lamb is “getting happy”.

The cooked lamb is resting to redistribute the juices.

Green Salad
with
Miner’s lettuce, slivered carrots and green onion
Olave Coratina Olive Oil and Agrestum Balsamic Vinegar Dressing

Wines For Dinner
2011 Sawtooth Winery Estate Grown Pinot Gris ($43.00)
2003 Ridge Vineyards Lytton East Zinfandel ($165.00 – 54 barrels produced)

Arugula, Spinach and Miner’s Lettuce Stuffed Leg of Lamb

The Entree Menu
Arugula, Spinach and Miner’s Lettuce Stuffed Leg of Lamb
Oven Roasted Rosemary Yukon Gold Potatoes
Roasted Vegetable Medley
Acme Bake Shop Sourdough Bread

The Entree Menu
Arugula, Spinach and Miner’s Lettuce Stuffed Leg of Lamb
Oven Roasted Rosemary Yukon Gold Potatoes
Roasted Vegetable Medley

The Boise Farmers Market Is Open!

05 Saturday Apr 2014

Posted by Bob and Robin in Acme Bake Shop, Arugula, Boise Adventures, Boise Artisan Bakery's, Boise Farmers Market, Bread, Breakfast, Buy Idaho, Captain's Shack, Celebrations, Eggs, Ham, Ham and Cheese, Healthy Eating, Local Farmers Markets, Local Harvests, Local Markets, Photos By: Bob Young, Sourdough Bread, Special Events, Things To Do, What's For Dinner?

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Acme Bake Shop, Boise Farmers Market, Gaston Bakery, Meadowlark Farms, Purple Sage Farms, Think Local - Buy Local

Seems like it has been months since we could shop for local products at the farmers market. It has! It’s been since last December when they closed for the winter. But now it’s Spring and the market is Open! Yea! It was great to see the vendors there from last year and their fantastic Idaho products. Acme Bake Shop (fresh Rye and Sourdough), Gaston Bakery (Croissants), Meadowlark Farms (fresh Eggs), Purple Sage Farms (awesome greens), Idaho Honey, Homestead Farms (bone-in Rib-Eye steaks), Rollingstone Chevre and a host of others that I know I am missing. Here are some photos from this morning. I have been asked by many people when Acme Bake Shop will open a store front. I got the answer this morning, “It’s not in the business plan at this time.” Beside the Boise COOP, I will check next week to see where in Boise you can purchase their bread. Cheers and hope to see YOU there next Saturday! And please, Think Local – Buy Local. Support your local farmer.