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Category Archives: Classics

Surprise Meals

04 Friday Mar 2022

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Baguette, Bombay Grill, Buy Local, Carrots, Classics, Eggs, Eggs Omelets, Food 0f India, Food Photos, Fruits, Green Peas, Idaho Eggs, Idaho Lamb, Idaho Potatoes, Lamb, Mango, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Shepards Pie, What's For Dinner?

≈ 1 Comment

Tags

candied pecans, lamb, Mango, mango lassi, pecans, recipes, shepards pie, shrimp, shrimp omelet


I think this week we really hit the Jackpot with some meals that we made. These are a real surprise and delicious. We liked them all! But then too, Shepard’s Pie is a favorite of every ones. I don’t particularly like yogurt, but the Mango Lassi that I had at a local Indian restaurant, the Bombay Grill in Boise, was absolutely delicious. And the Shrimp Omelet for dinner was a treat. Look at these. Enjoy.

The Breakfast for Dinner was simply a Shrimp Omelet with Campfire Potatoes, Toasted CROW Bread from Acme Bakeshop here in Boise and some Mandarin Orange sections. A standard 2 egg omelet, some 16-20 count shrimp cut into fourths and sauteed in butter with garlic powder and Old Bay seasoning and Eric’s Campfire Potatoes. No particular recipe. Play Chopped of the Kitchen and make do with what you have. I use an 8″ porcelain skillet for mine and clean the pan between omelets. (We have been on 5 cruises and I always watched the Line Chef make omelets to see how it is done. They always used a fresh skillet between omelets!) 

Mango Lassi

I do not like yogurt. But now, I can’t really say that anymore. This was delicious and I was introduced to it at the Bombay Grill, an Indian restaurant, here in Boise. The recipe, Mango Lassi, is really easy and the ingredients are probably available at your local grocery store. You can use either fresh mango or you can use mango pulp. Just remember that mango pulp has sugar added, so taste the pulp before adding sugar in the blender. Chill the drink and enjoy! It’s delicious!.

Celery, Candied Pecan and Apple Spring Mix Salad with Apple Cider Vinaigrette

Now this salad is absolutely delicious. The celery is cut super thin on the bias and the apple is sliced thin also. Not a difficult recipe and including getting everything prepped, it it takes about 30 minutes to make. Love the Spring Mix greens. Different flavor levels and textures. The recipe, Celery, Pecan, Apple Salad. And the recipe calls for Candied Pecans, so make your own Candied Pecansf. Not hard to do. You will love this salad. We have pared it with a Classic Shepard’s Pie as pictured above.

Classic Shepard’s Pie

And this Classic Shepard’s Pie was fantastic! Here is the recipe Classic Shepard’s Pie Such a classic meal and one that we all like. Easy to do. Traditionally it was made with lamb, but some folks mix 50/50 lamb and beef. They also use 100% beef. But we prefer the traditional lamb way. The potatoes are not peeled and are cut into small chunks to cook. Makes them easier to mash when they are smaller pieces. Just make them creamy smooth so they spread on the top easily.

Enjoy these meals and sides. We did.

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7 Tips for Cooking At Home

11 Tuesday Feb 2020

Posted by Bob and Robin in Beef, Buy Idaho, Buy Local, Chef Jacques Pépin, Classic Cuisines, Classics, Classis Sauces, Cooking Styles, Educational, Ethnic Foods, Recipes, What's For Dinner?

≈ 1 Comment


There are many times when I get ideas/suggestions from the food blogs that I subscribe to. One such reference is Foodie Crush. Recently they offered suggestions on tips to make superb meals at home. (It’s not difficult!)
I will list the headings here and then you can read the entire – it’s not long – article by using the link above, “7 Easy Tips to Cook More at Home“. Enjoy!

  1. Start with favorite recipes and organize your list.
  2. Prep ahead of time.
  3. Keep staples stocked.
  4. Whip up one-sheet or one-pot meals.
  5. Host more dinner parties.
  6. Invest in equipment you’ll love and use.
  7. Make now, freeze for later.

And then try this recipe adapted from Chef Jacques Pépin. Great for Valentines Dinner coming up.

Beef Stew in Red Wine Sauce

Source: adapted from Chef Jacques Pépin
Active Time: 1 hr
Total Time: 2 hr 40 min
Serves: 4
 
Ingredients:
1 T unsalted Butter
2 T Olive Oil
2 lbs trimmed Beef Flatiron Steak, Beef Cheeks or Chuck, cut into 8 pieces
Celtic Sea Salt and fresh ground Tellicherry Black Pepper to taste
1 c finely chopped Onion
1 T finely chopped Garlic
1 T All-Purpose Flour
750-ml bottle dry Red Wine – Cab Sauvignon, Merlot, Pinot Noir, Syrah or Zinfandel
2 Bay Leaves
1 med Thyme sprig
5 oz Pancetta
15 Pearl or small Cipollini Onions, peeled
15 Crimini Mushrooms
15 Heirloom Baby Carrots, peeled
Sugar
Chopped fresh Italian Parsley, for garnish

Directions:
1) Preheat the oven to 350° F. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.
2) Cover the casserole and transfer it to the oven. Cook the stew for 1½ hours, until the meat is very tender and the sauce is flavorful.
3) Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it ½ inch thick, then cut the slices into 1-inch-wide lardons.
4) In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, ¼ cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
5) To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley and serve.

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What Cooking Oil Should I Use?

23 Monday Jan 2017

Posted by Bob and Robin in Classic Cuisines, Classics, Cooking Oils, Cooking Styles, What's For Dinner?

≈ 1 Comment

Tags

cooking oils


captains-shack_2Such an interesting and important topic. From About.com in this mornings email, “Just a decade ago it seemed like the only kind of oil available to the home cook was either vegetable or olive oil. Today it seems there’s no end to your options. Sesame, peanut, coconut, red palm, avocado… the list goes on! Here is an easy guide to everything you need to know about cooking oils, from smoke points to storage and more!” And the link to the ongoing article is Cooking Oils 101. And a brief snippet,

This is the first post on a series about plant-derived cooking oils here on About.com’s Produce Channel. We’ll be looking at numerous types of cooking oil in-depth: how they’re made, their uses, their health benefits and risks, and other particular information sensitive to the oil in question.
First, we’ll be doing a two-part breakdown of the numerous oils available on the market, their primary cooking uses, and their smoke points.
Just a decade ago it seemed like the only kind of oil available to the home cook was either vegetable oil or olive oil? Today it seems there’s no end to your options. Sesame, peanut, coconut, red palm, avocado… the list goes on!
But what differentiates each oil from the others? There’s numerous factors to consider.
The smoke point is one major consideration. The more refined an oil is the fewer impurities and the higher heat the oil can withstand before it begins to smoke, lose nutritional value, go bitter in flavor, and eventually catch fire if heated further…
Another consideration is the flavor of the oil. Some oils contain a rather neutral taste such as vegetable oil, while others such as sesame oil remain punchy and strong in flavor…The important thing to realize is moderation. Only use just as much as you need, which in most cases, be it stir-fry or salad dressing, is only a few tablespoons at most. (Deep-frying, naturally, is a unique situation and the unhealthiest option.)

cooking-oils-labels

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Good Breakfast Fruit Tart

14 Tuesday Apr 2015

Posted by Bob and Robin in Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Classics, Food Photos, Fruit, Housemade Pie Crust, Mascarpone, Photos By: Bob Young, Plums, Recipe - Tart, Recipe by: Robin and Bob Young, Recipes, What's For Dinner?, Whats For Breakfast?

≈ Leave a comment

Tags

fruit tart, Mascarpone, purple plum


14Apr2015_1_Captains-Shack-PlumTart_Ready-For-OvenWe had some Purple Plums that had to be used. What to make? How about an easy and simple Plum Tart? Maybe for breakfast? Works for us. Here’s how we did it.
Make a basic pie crust. Use your favorite recipe, but keep it simple. After refrigerating for several hours, roll it out so you will have some edges free of fruit. Place on a silpat. Sprinkle with Turbinado sugar. Add sliced plums – or any fruit – to within about an inch of the edge. Sprinkle with about a Tablespoon of cinnamon sugar. Roll up the edges to form a “dike”. Lightly butter the rim. Cook in a 350 degree F oven for about 30 minutes.

Hopefully you will end up with a plate like this. Add the Mint Sprig and a little Mascarpone Cheese.

Hopefully you will end up with a plate like this. Add the Mint Sprig and a little Mascarpone Cheese. Enjoy!

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Salmon En Croûte

07 Saturday Feb 2015

Posted by Bob and Robin in Alaskan Salmon, Captain's Shack, Classic Sauces, Classics, Dinner With Robin, Ethnic Foods, French Foods, Green Peas, Hollandaise Sauce, Pastries, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes, Recipes - Sauces, Salmon, Seafood, What's For Dinner?

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Tags

Boeuf en Croûte, Copper River Salmon fillets, en croûte, puff pastry, Salmon En Croûte


Table ambiance.

Table ambiance.

We saw this reccipe on a competition on the Foodnetwork. Decided we needed to make it. Think of it like a Beef Wellington, only made with salmon. We adjusted the recipe for the two of us. That is, I used 2-4 ounce Copper River Salmon fillets instead of a 2 pound side of salmon. Here is the basic recipe. Adjust it as necessary. Salmon En Croûte. Here are some photos of the cooking and prep process. Take your time and all will come out just right. Have fun with the recipe. The recipe for the Hollandaise sauce is in the recipe file on this blog. Here it is, too: Hollandaise Sauce. Cheers!

In the culinary arts, the term en croute (pronounced “on KROOT”) indicates a food that has been wrapped in pastry dough and then baked in the oven. Salmon en Croûte is a popular recipe. Pâté and brie cheese are also frequently prepared en croute.
One of the classic en croute recipes is Beef Wellington, or in French, Boeuf en Croûte.
Traditionally, the type of pastry used for making Pâté en Croûte is a simple straight pastry dough called pâte à pâté, or pâté pastry. But today, puff pastry is frequently used for most en croute recipes.[http://culinaryarts.about.com/od/glossary/g/En-Croute.htm]

The salmon packet is ready to go into the oven at 400 degrees F for about 25 minutes.

The salmon packet is ready to go into the oven at 400 degrees F for about 25 minutes.

The packet is cooling after baking.

The packet is cooling after baking.

The plated Salmon En Croute. Yum!

The plated Salmon En Croûte. Yum!

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Making Your Own Vinegar

03 Saturday Jan 2015

Posted by Bob and Robin in Boise Farmers Market, Captain's Shack, Classics, Fruit, Pickles, Recipes, Special Information, Vinegars, What's For Dinner?

≈ Leave a comment

Tags

apple cider vinegar, Braggs vinegar, herbal vinegar, homemade vinegar, vinegar, vinegar mother


Robin-Bob-In-Kitchen_Looking-RightOh yes. It is very possible and easy to do. We make our own wine vinegars, both red and white, from left over lees. Add some herbs, and you have an expensive herbal vinegar. Here is a great link for making the mother for the vinegar. Making a Vinegar Mother. But first – What is a vinegar mother? Wikipedia explains it this way,

[A vinegar mother] is a substance composed of a form of cellulose and acetic acid bacteria that develops on fermenting alcoholic liquids, which turns alcohol into acetic acid with the help of oxygen from the air. It is added to wine, cider, or other alcoholic liquids to produce vinegar.

And from Mossgrownstone, we learn that

The resulting vinegar tastes great- use as you would use store brought apple cider vinegar. It takes less than 5 minutes to make. I make about 2-3 batches a year- making about a half gallon at a time. Other than the initial cost of the bottle of Braggs vinegar with the mother my only cost is the apple juice. I cook and clean with the vinegar but I do not do my canning with it. In order to can with homemade vinegar it is important to get a hydrometer (anywhere with homebrew supplies should carry one) in order to insure the vinegar is acidic enough.

You can learn more about making your own vinegar from Making a Vinegar Mother. Have fun and explore the variations.

You can learn more about making your own vinegar from Making a Vinegar Mother. Have fun and explore the variations.

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W hat Is A “Turophile”?

22 Wednesday Oct 2014

Posted by Bob and Robin in Cheese, Chevre, Classics, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Special Information, What's For Dinner?

≈ Leave a comment

Tags

cheese, cheese lover, cheese types, oenophile, turophile


06Nov2013_1d_Angels_Robin_GoodA what? A turophile. Did you know Robin is Certified in Cheese? In other words, she knows her cheese types and flavors and what cheese goes with what food and/or wine. Yup! She is a turophile: One who is knowledgeable in cheese. A cheese lover. And Velveeta just does not enter into the conversation very much. (However we have had some in our refrigerator in the past 30 years – some.) The information printed here came from one of her subscriptions, “Word of the Day”.

Turophile – (TOOR-uh-fyle)
Definition: noun; a connoisseur of cheese : a cheese fancier

Surely the turophiles at our table can recommend some good cheeses to pair with our wine selection.
“For this dish you need a special cheese from Switzerland called Raclette. It’s expensive and hard to find where I live, and it smells terrible—or, to turophiles like me, divine.” — Patty Kirk, Starting From Scratch: Memoirs of a Wandering Cook, 2008

Discussion: Are you stuck on Stilton or gaga for Gouda? Do you crave Camembert? If so, you just might be a turophile, the ultimate cheese lover. From an irregular formation of the Greek word for cheese, tyros, plus the English -phile, meaning “lover” (itself a descendant of the Greek -philos, meaning “loving”), turophile first named cheese aficionados as early as 1938. It was in the 1950s, however, that the term really caught the attention of the American public, when Clifton Fadiman (writer, editor, and radio host) introduced turophile to readers of his eloquent musings on the subject of cheese.

A turophile ranks right up there with an oenophile, “…Oenophilia (/ˌiːnɵˈfɪliə/ ee-no-fil-ee-ə; Greek for the love (philia) of wine (oinos)) is a love of wine. In the strictest sense, oenophilia describes a disciplined devotion to wine, accompanying strict traditions of consumption and appreciation. In a general sense however, oenophilia simply refers to the enjoyment of wine, often by laymen. Oenophiles are also known as wine aficionados or connoisseurs. They are people who appreciate or collect wine, particularly grape wines from certain regions, varietal types, or methods of manufacture. While most oenophiles are hobbyists, some may also be professionals like vintners, sommeliers, wine merchants, or one who tastes and grades wines for a living.”

So, if you have a question about cheese or wine, contact her through this blog and she will be more that happy to answer your question. She just beams with excitement when someone asks her a question on the subjects. Cheers! (Now for a grilled cheese!)

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Cinco de Mayo Enchiladas

06 Tuesday May 2014

Posted by Bob and Robin in Beef, Beer and Food, Boise Farmers Market, Captain's Shack, Cinco de Mayo, Classics, Dinner With Robin, Enchiladas, Ethnic Foods, Local Markets, Mexican Food, Photos By: Bob Young, Recipes, Salads, What's For Dinner?

≈ Leave a comment

Tags

casserole dish, diced onion, enchilada sauce, Whole Grain Tortilla


What a great use for some hamburger – Thanks Brook! Lightly fry the crumbled hamburg. Add diced onion, garlic and Ro-Tel and cook until heated. Place on one end of a 12″, Whole Grain Tortilla and roll up, folding in the ends. Place in a casserole dish and add enchilada sauce and cheese. Bake in the oven for 30 minutes at 350 degrees F. Serve with a green salad and slaw. You could serve with rice of black beans, too. Serve with Dos Equis. Then for dessert, fresh made Flan. Yum-O!

Beef Enchilada Diced Onion Slaw Fresh Tomatoes Fresh Greens Dos Equis

Beef Enchilada
Diced Onion
Slaw

with
fresh tomatoes and fresh salad greens

Dos Equis

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What is the Tuscan Cooking Style?

28 Monday Apr 2014

Posted by Bob and Robin in Beef, Classic Cuisines, Classics, Cooking Styles, Interesting Information, Italian Food, Italian foods, Lamb, Main Dish, Recipe by: Robin and Bob Young, Tuscan Cuisine, What's For Dinner?, Wild Game, Wine and Food, Wines - Italian

≈ Leave a comment

Tags

chianti, osso buco, Tuscan cuisine, wild game, Wine


(comonstock.com)

(comonstock.com)

I had an interesting question the other day as to what is the Tuscan Cooking Style. Quite simply – It is a very basic style of Italian cooking using the barest of food essentials. Fresh herb, pasta, wine, bread. Not particularly a heavy tomato sauce, although tomatoes are used. Only a light sauce, if any, and pasta with herbs and cheese. There is a wide variety of information on the Tuscan Style of cooking on the web. I offer only a small portion of that information here.
If you are looking for some Tuscan traditional recipes, here is one source: Tuscan Recipes. And if you want that well known 3″ thick Tuscan Porterhouse steak, aka Bistecca alla Fiorentina, here is that recipe: Tuscan Porterhouse. And the traditional Tuscan dish of Osso Buco – here is a recipe for Veal Osso Buco. Or maybe you prefer a Lamb Osso Buco. An Osso Buco is referred to in the article by Delallo (dot) com below.
Information from the Examiner,

Tuscany is the land of simple and honest flavors with cooking that might be heartier than much of the rest of the country. It features excellent ingredients including a fair variety of herbs such as basil, rosemary and sage, strongly flavored olive oils, meat dishes from cattle and wild game like wild boar, and seafood on the coasts. Soffritto, a mixture of chopped celery, onions, garlic, peppers and herbs sautéed in olive oil, similar to the French mirepoix, is used as a base for soups and sauces, might be more popular here than elsewhere. Beans have long been a big part of the diet, and spinach is the most popular green vegetable. Excepting the spinach and the few tomato dishes, much of the cooking is unattractively brown… Commonly found dishes include the hearty peasant bread soup, ribollita, pappa al pomodoro (bread and tomato soup), pappardelle sulla lepre (fresh pasta ribbons with wild hare), pappardelle con cinghiale (with wild boar), fritto misto (fried meats, offal and vegetables), tagliata (thinly sliced beef served with arugla), and the famous bistecca alla fiorentina (a thick steak traditionally from the prized and enormous Chiana cattle that used to clutter the Chianti hills, simply prepared and grilled over an wood-fired flame).

And here is some information fro EHow,

Tuscan-style cooking evolved from “la cucina povera,” or peasant cooking. The cuisine relies on home-grown ingredients, prepared fresh with nothing left to waste … Tuscan-style cooking employs a wealth of vegetables: artichokes, asparagus, green beans, fava beans, peas and all types of greens, including Swiss chard, spinach and escarole. Peaches and pears are popular fruits … The most famous Tuscan meat is the bistecca alla fiorentina, a large grilled porterhouse. Game meats, including wild boar, duck and rabbit are also important to Tuscan-style cooking … Wild porcini mushrooms and truffles add an exotic touch to Tuscan dishes. The porcini can be served raw, grilled, sauteed in olive oil and garlic. Truffles are added to pasta dishes or shaved over eggs or steak … The basis of many Tuscan dishes is soffritto, which means “under-fried” in Italian. Soffritto is made by lightly frying minced vegetables in olive oil. The soffritto goes into sauces, soups and other recipes.

And finally from Delallo (dot) com,

… The single most pervasive food image associated with Tuscany is likely that of the olive tree, which grows in a gnarled profusion throughout the region. But Tuscany’s climate also provides ideal soil for the grapes grown to create the region’s world-renowned Chianti wine. Cattle also weigh heavily in the region’s food production. Chianina cattle is one of the oldest breeds of cattle in the world, as well as one of the largest, producing prized Fiorentina beef for bistecca alla fiorentina (a T-bone steak brushed with olive oil and grilled perfectly rare).
Game meats and fowl, fish, pork, beans, figs, pomegranates, rice, chestnuts and cheese are earthy staples of the Tuscan table, and the coveted white truffle abounds in the region. Tuscan cooking is an interesting blend of dishes made from odds and ends for poor tables, as well as choosier fare created for the powerful noble house of Medici which once occupied and ruled from the Tuscany area. Osso bucco is a well-known favorite of the area, as are finocchiona (a rustic salami with fennel seeds), cacciucco (a delicate fish stew), pollo al mattone (chicken roasted under heated bricks), and biscotti di prato (hard almond cookies made for dipping in the local desert wine, vin santo). Barlotti beans, kidney-shaped and pink-speckled, provide a savory flavor to meatless dishes, and cannellinibeans form the basis for many a pot of slowly simmered soup. Breads are many and varied in Tuscan baking, with varieties including donzelle (a bread fried in olive oil), filone (an unsalted traditional Tuscan bread) and the sweetschiacciata con l’uva (a rolled dough with grapes and sugar on top). Pastas are not heavily relied upon in Tuscan cooking, and papparadelle (a wide egg noodle) is one of the region’s few traditional cuts. Pecorino Toscano cheese is native to Tuscany, as are semi-soft cow’s milk Tendaio and mixed sheep and cow’s milk Accasciato cheeses.
Soups, sauces and stews are the cornerstones of Tuscan cooking, many beginning with and relying upon the mastery of a perfect soffritto on which to build more complex flavors. A soffritto can be considered a sort-of Italian cookedmirepoix, and is a “pre-prep” combination of olive oil and minced browned vegetables (usually onion, carrot and celery) that creates a base for a variety of slow-cooked dishes. Herbs (sage and rosemary are used in many Tuscan dishes) and seasonings can be added to the soffritto as needed to bring out the unique flavors of each different recipe. Try the following Ribollita Toscana (Tuscan soup) recipe any time of year to transform your kitchen with the smells and flavors of the Tuscan countryside.

Wait a minute! What about the big, bold, deep red to purple wines of Tuscany? Have no fear. Here is some delightful information http://www.winecountry.it:

Wines of Tuscany – Tuscany’s winemaking industry counts on one of the most noble and ancient traditions that predates the universally known Chianti wine that often springs to mind when this region is discussed … Nowadays, the most grown variety is the noble Sangiovese, which is often combined with small amounts of locally grown Cabernet Sauvignon, Canaiolo, Ciliegiolo and other grapes into wonderful blends such as the Brunello di Montalcino, Morellino di Scansano, Carmignano and, of course, the signature Tuscan wines, the Chianti and Chianti Classico, which probably are the best known Italian wines in the world. Other grapes grown here are the Mammolo, Malvasia, Colorino, Raspirosso, Gamay, Grand Noir, Barbera, Moscatello, Aleatico and Vernaccia, among others.

Some interesting reading. But like I say, there is much, much more information available on the web about the Tuscan style of cooking. Indulge yourselves and look for more specific answers to your questions. Cheers!

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Easy Easter Egg Colors

14 Monday Apr 2014

Posted by Bob and Robin in Buy Idaho, Captain's Shack, Classics, Easter Eggs, Eggs, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Photos By: Bob Young, What's For Dinner?

≈ Leave a comment

Tags

brown eggs, Easter eggs, egg coloring, Food Color, Meadowlark Farms, White Vinegar


Awesome Easter Eggs this year. Thanks to Janie Burns, Meadowlark Farms, for the brown eggs. Recipe: 1 T White Vinegar, 20-24 drops of Food Color and 1/2 c Water at room temp. Mix and place eggs in the dye. They will dye up quickly. The ones pictured here are about 30 seconds. The colors are really intense and I like them. Enjoy!

14April2014_1_Captains-Shack_Natural-Easter-Egg-Colors

43.624890
-116.214093

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  • A Little Variation of Eggs Benedict
  • Saint Jacques au Saffron
  • 3 Delicious Meals
  • To Chew or not to Chew? To Peel or not to Peel? Those are the questions.
  • Tri-Tip Grilled

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Think Local!! Buy Local!!

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Buy Local!

If you are not from Idaho, think about Buying Local in Your area! As for us, we have lived in Idaho since 1982. We Buy Idaho wherever possible.

Chef Jake Sandberg, Crispeats

Food References and Recipes

Buy Local

And it does ... Just Make Sense! Regardless of where you are from.

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Think Local!! Idaho Products.

Let them know you saw their logo on this blog. Thanks!
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The New Boise Farmers Market

Summer and Winter - 1500 Shoreline Dr, Boise (Americana and Shoreline)

Idaho Farmers Markets

A listing of statewide Farmer's Markets with contacts.

Find Your Local Farmers Market

Click on the graphic to find your local farmers market either by city or zip code.

Acme Baked Shop, Boise

Available at the Boise COOP. Some of the best bread in Boise and all local!! They make the bread for the 10 Barrel Brew Pub, Angell's Bar and Grill, Salt Tears, all here in Boise. Awesome rye bread that actually tastes like rye bread. And the baguettes .... Wonderful. (208) 284-5588 or runsvold2000@gmail.com

Brown’s Buffalo Ranch

Give them a call or EMail for awesome buffalo meat.

Desert Mountain Grass Fed Beef (formerly Homestead Natural Beef)

Desert Mountain Grass Fed Beef, with Bob and Jessica Howard of Howard Ranch in Hammett. The company will only sell whole animals to the Boise Co-op and Whole Foods stores in Boise and Utah. They will also be at the Boise Farmers Market.

Falls Brand Pork roducts

Click the image for pork recipes.

Kelley’s Canyon Orchard

1903 River Rd, Filer, ID 83328 Hours: 10am - 6pm, Phone: (208) 543-5330

Malheur River Meats

Matthews Idaho Honey

Matthews All-Natural Meats

Meadowlark Farms

All natural Eggs, Lamb and Chicken

Purple Sage Farms

Reel Foods Fish Market

1118 Vista Avenue, Boise, ID 83705 (208) 713-8850 Monday-Friday: 10am-6pm, Saturday: 9am-5pm. Sunday: Gone Fishin’

Standard Restaurant Supply

Plenty of items for the home, too. Check them out. 6910 Fairview, Boise 83704 (208) 333-9577

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Some Awesome Recipe and Spice Sources. Culturally diverse.

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Crockpot Recipes

Many good recipes here.

A Taste of France

A collection of French recipes

Basque Recipes

Best Ever Recipes of Mexico

Malaysian Recipes

Awesome Malaysian recipes.

Memorie di Angelina Italian Recipes

My Best German Recipes Web Site

Regional and Oktober Fest Recipes

There are a lot of recipes here.

Sauer Kraut Recipes

Recipes By Robin and Bob

Recipes that we have collected and created throughout the years.

Recipes of Elizabeth W. Young, Bob’s Mother

These are the recipes that my Mother collected over 85 or so years. The photo of my Mother was one of the last I have of her. It was taken in July, 1987.

Recipes From The Mediterranean Area

Soup and Chowder Recipes

Recipes from "My Recipes"

Deep South Dish Recipes

The Recipes of Greece

Tasty Mexican Recipes

The Shiksa In The Kitchen

Great Jewish recipes!

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Some Great Boise Restaurants.

Let them know you saw their logo on this blog. Thanks!
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Asiago’s – Italian

Bella Aquila, Eagle, ID

775 S Rivershore Ln., Eagle, ID 83616 (208) 938-1900

Bar Gernika – Basque Pub and Eatery

202 S Capitol Blvd, Boise (208) 344-2175 (Checked)

Chef Larry’s Cafe, Titusville, FL

1111 South Washington Street, Titusville, Florida

Capitol Cellars

Awesome food and wine!

Cottonwood Grille

913 W River St., Boise (208) 333.9800 cg@cottonwoodgrille.com

Enrique’s Mexican Restaurant

482 Main St., Kuna (208) 922-5169 New name. Was El Gallo Giro. Same owners and kitchen. The Best Mexican restaurant in the Boise/Kuna area, bar none!

Flying Pie Pizzaria

Goldy’s Breakfast Bistro

108 S Capitol Blvd., Boise (208) 345-4100

Goldy’s Corner Cafe

625 W Main St., Boise (208) 433-3934

Guanabanas – Island Restaurant and Bar

960 N Highway A1A, Jupiter, FL

Janjou Pâtisserie

Janjou Pâtisserie, 1754 W State St., Boise, Idaho 83702 (208) 297.5853

Mai Thai Asian Cuisine

750 West Idaho Street Boise, ID 83702 (208) 344-8424

Mazzah Grill – Mediterranean and Greek Cuisine

1772 W State St., Boise (208) 333-2566

Richards Inn by Chef Richard Langston

Formerly - Vincino's. New location at 500 S Capitol Blvd., Boise (208) 472-1463. Reservations are highly suggested.

Sakana Japanese Sushi Bar

7107 W State Street, Garden City. (208) 853-4993 and they are open Mon – Thursday: 11:00am – 10:00pm, Friday and Saturday: 11am – 11pm, Sunday: 12 noon – 9pm

The Orchard House

14949 Sunnyslope Rd., Caldwell (208) 459-8200

The Ravenous Pig

1234 N. Orange Ave. Winter Park, FL

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Think Local!! Boise Breweries, Brew Pubs and Wine Bars.
Let them know you saw their logo on this blog. Thanks!
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10 Barrel Brewery Boise

830 W Bannock St., Boise (208) 344-5870

Cloud 9 Brewery and Pub

Opening Fall 2013 in the Albertson's Shopping Center, 18th and State in the old Maxi Java

Edge Brewing Company

525 N Steelhead Way, Boise, ID 83704 (208) 323-1116

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Miscellaneous Items
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