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Category Archives: Classis Sauces

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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Some Good End-Of-Summer Meals

29 Sunday Sep 2019

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Acme Bake Shop Red Wheat, Acme Bake Shop Sourdough, AirFryer, Argentina Pink Shrimp, Avocado, Banana, BBQ Beef, Beans, Blueberries, Boise Artisan Bakery's, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Buy Idaho, Buy Local, Captain's Shack, Classic Cuisines, Classic Herb Blends, Classic Sauces, Classic Spice Blends, Classis Sauces, Cooking Styles, Dinner At The Captains Shack, Dinner For Robin, Eggs Basted, Eggs Omelets, Eggs Poached, Food Photos, German Food, Greens, Grilled Beef, Grilling, Herbs, Herbs and Spices, Hollandaise Sauce, Homemade Sauce, Housemade Hollandaise Sauce, Idaho Potatoes, Idaho Vegetables, Idaho Wine, Local Harvests, Local Markets, Omelet, Parma Ridge Winery, Peaceful Belly Farms, Photos, Photos By: Bob Young, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipes - Breakfast, Recipes - Sauces, Rice Family Farms, Salads, Salmon, Seafood, Shrimp, Sourdough Bread, Spinach, Things To Do, Traditional Food, True Roots Produce, Vegetables, What's For Dinner?, Whats For Breakfast?

≈ 1 Comment


Fun time in the kitchen this past late summer. Mostly “playing” Chopped of the Kitchen: “These are the ingredients, make something edible!” In other words, mostly no recipe, just do it!
And let’s remember: The best ingredients are not processed ingredients, but rather go to your local Farmers Market. Visit your local fruit stand. You control what ingredients to use, not a major super market. Although, there are some really good super markets available, Just look at the ingredients and where the fruits and vegetables are grown, In My Not So Humble Opinion. Buy Local! Look at some of these meals. Enjoy, we did! Here is a link to Kelley’s Canyon Orchards for fantastic fruits. Look in the sidebar for more links to some fantastic produce and farm products.

Shrimp Omelet with Herbal Hollandaise Sauce. Here is the recipe that we use for making our own – from scratch – Hollandaise Sauce. CIA Basic Hollandaise Sauce. We modified this one to add fresh herbs, from the garden.

Robin said she wanted a toasted shredded wheat biscuit for breakfast with bananas. I added the blueberries. The biscuit has brown sugar on it that is caramelized with a torch.

Or how about this Toasted Whole Wheat Sandwich with Avocado and Tomato for breakfast. The tomato was from True Roots Gardens and the Whole Wheat was from Acme Bakeshop. Both vendors are at the Boise Farmers Market,

German Benedict for breakfast. The Hollandaise is linked above. Why a German Benedict? The spices on the Air Fried potatoes is a blend or German spices.

You like Eggs Benedict? Look at these.

Salmon Benedict on a Bed of Spinach and Fresh Idaho BFM Fruit – Israeli Melon (Awesome!) and Blueberries. The Hollandaise is linked above and we added tarragon and thyme from our garden.

Grilled Brisket Benedict on a Bed of Spinach on Toasted Acme Bakeshop Sourdough and Fresh BFM Fruit. The Hollandaise is linked above and we added tarragon and thyme from our garden.

Grilled brisket? Or AirFryer goodies? Here was an awesome meals.

German Potato Salad

Grilled Brisket, German Potato Salad, Fresh BFM Fruit and Cowboy Beans
2017 Parma Ridge Winery Cabernet Sauvignon

Chicken? How about AirFryer Asian Chicken and Grilled Baby Bok Choy and Green Salad Here is the recipe: AF Asian Chicken.

AirFryer Steak with Sauteed Summer Squash and Fresh Beet and Beet Green Salad Here is the recipe – AF Ribeye Steak

AirFryer Pork Chop, Green Peas, Potato Cubes and Cantaloupe Malheur River Meats is where we got these pork chops. Awesome products! See their link in the sidebar.

Crab Cakes with Caprese Salad

Cognac Shrimp Reduction

Cognac Shrimp with Vegetables

So there are some of our meals. We eat well and very good. Thank goodness for the Boise Farmers Market every weekend during the season. Be sure to check our recipe file above. It gets updated regularly. Cheers and Cook Your Own Meals – They’re better!

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Types of French Breads

08 Wednesday Aug 2018

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Acme Bake Shop Breads, Boise Farmers Market, Boise Food Adventures, Bread, Brunch with Robin, Captain's Shack, Chicken, Classic Cuisines, Classis Sauces, Dinner At The Captains Shack, Dinner For Robin, Homemade Pasta, Homemade Sauce, Idaho Vegetables, Idaho's Bounty, Photos By: Bob Young, What's For Dinner?

≈ 1 Comment

Tags

carbonara, pasta


I have had several questions on what is the difference between the types of French bread. Here is a good graphic from Cooks Country. Hope it helps. Left-Click the graphic to see it enlarged.

And then why not have some of the bread with garlic and butter and a good Spaghetti Carbonaro.

Spaghetti Carbonaro

Or actually with any of these dishes!

Shrimp with Pasta

Chicken Devine

Zucchini and Beets in Brown Butter over Pasta

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Super Bowl Weekend

08 Monday Feb 2016

Posted by Bob and Robin in Appetizers, Cajun Food, Captain's Shack, Cast Iron, Chicken Wings, Classic Cuisines, Classis Sauces, Cooking Styles, Crab Cakes, Crayfish, Creole Food, Dessert, Dinner For Robin, Housemade Sauces, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes, Recipes - Breakfast, Recipes - Seafood, Salads, Shrimp, Special Dinners, Tailgate At The Captains Shack, Tailgate Party, What's For Dinner?

≈ 3 Comments

Tags

beet panna cotta, Cajun recipes, Crayfish, crayfish pie


01Feb2015_1c_Captains-Shack-SuperBowlFare_SteamedShrimp-TartarSauceActually, a weekend full of some really fun food. And some I had never made – Crayfish Pie. Made them in individual servings using a cupcake pan. Worked well. And they were good! The Crayfish Pie is a traditional New Orleans dish.Here is my recipe for Crayfish Pie. Enjoy!
And really, I never expected the Denver Broncos to pull this one off. But happy they did. 24 – 10 over the Carolina Panthers. But Carolina is to be congratulated on a superb season – 17-2! Wow!
But now, for the food. We had a great time preparing and securing all of this. Took probably two days and that is where the fun is – prepping. A lot of food for two of us – I really expected more, but that didn’t happen. Anyway, look at what we made and devoured! Left-Click any of these photos to see enlarged. Cheers!

We went to Powell's Sweet Shop and got some candy hearts and gilato. Look at the lid of the candy box on the copunter.

We went to Powell’s Sweet Shop and got some candy hearts and gilato. Look at the lid of the candy box on the counter.

Italian Peppers, Meatballs and Pasta. Thanks Paul!

Italian Peppers, Meatballs and Pasta. Thanks Paul!

Blue Crab Cakes

Blue Crab Cakes

Beet Panna Cotta. Delicious!!

Beet Panna Cotta. Delicious!! Beet Panna Cotta Recipe

Robin making 7 Layer Mexican Dip

Robin making 7 Layer Mexican Dip

7 Layer Mexican Dip

7 Layer Mexican Dip

Purging crayfish!

Purging crayfish!

Crayfish cooking

Crayfish cooking

Preparing the filling for the Crayfish Pie.

Preparing the filling for the Crayfish Pie.

Individual Crayfish Pies using a muffin tin.

Individual Crayfish Pies using a muffin tin.

Individual Crayfish Pie

Individual Crayfish Pie

Shrimp, Chicken Wings, Dips and Sauces. Plenty of Tailgate Food!

Shrimp, Chicken Wings, Dips and Sauces. Plenty of Tailgate Food!

Lots of food all weekend and generally all homemade. Waiting sorta of patiently for the BSU Broncos football season to start next Fall. Seems like it is so far away! We also made two salads – Fennel and Celery with Olive Oil and Balsamic Dressing and Sliced Cucumbers with a Balsamic Dressing. Delicious!

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Coquilles St Jacques

02 Monday Feb 2015

Posted by Bob and Robin in Captain's Shack, Classis Sauces, What's For Dinner?

≈ 2 Comments

Tags

coquilles st jaques, Scallops, Sea Scallops


29Dec2014_1a_Captains-Shack_Buddy_With-TeddyBear_GoodYes! Buddy wishes! (He licked the shell) An awesome dinner tonight and an easy recipe, but it takes a while to prepare. Coquilles St Jacques recipe. There is also a copy of this recipe in the recipe file above. It is simply a Date Night Dinner! Yup! It is that super. Serve it with a 2003 Marquis de Goulaine Muscadet Sevre and Maine (a cook in this castle invented Beurre Blanc – this is under dispute. But then, the French are always disputing something.) – oldest commercial wine produced by the same French family since the year 1000 – and then finish dinner with a glass of San Sebastian (FL) Port. Here are some photos. Enjoy!

Coquilles St Jacques with Steamed Snap Peas

Coquilles St Jacques With Mushrooms
with
Orange Infused Steamed Snap Peas

Triple Chocolate Cheesecake for Two

Triple Chocolate Cheesecake for Two

Who could ask for anything more?

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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

≈ Leave a comment

Tags

Chandlers, kobe beef, oysters, tuna


17Sept2014_1_Robins-71st-BDay_Chandlers-FrontWhen 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!

Mac’s 2010 Mead!

Some pretty good IPA.

Some pretty good IPA.

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

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.

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

Stuffed Peppers for a side dish.

Stuffed Peppers for a side dish.

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

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.

Robin at out table studying the Wine List.

We did have some great wine.

We did have some great wine.

And it went very well with our dinners.

And it went very well with our dinners.

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

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

And now some awesome dessert wines.

These two also went quite well with the appetizers.

Raw Oyster Selection

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 hamachituna, diced and towered  with avocado, tomato, red onion, red chili,  ginger, and sesame seed vinaigrette with Asian  sesame crisps.

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!

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

CHANDLERS CAESAR SALAD Whole crisp leaves of romaine with our classic anchovy caesar dressing and garnished with parmesan cheese  crouton and white anchovy.

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.

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

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.

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

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.

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Scallops Alfredo

04 Friday Apr 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Captain's Shack, Classic Sauces, Classis Sauces, Comfort Food, Cooking Styles, Food Photos, Italian Food, Joseph Swan Vineyards, Pasta, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes, Scallops, Sourdough Bread, What's For Dinner?, Wine and Food

≈ Leave a comment

Tags

alfredo recipe, Alfredo Sauce, Boise Foodie Blog Recipes, Joseph Swan Vineyards Gewurztraminer, Laura Santtini, recipes, scallops alfredo


We just had to come up with something for dinner and we were in “one of those quandaries”. Nothing really sounded good. Then I looked in the freezer and saw some bay scallops – the little ones – and thought, “Maybe a nice Scallop Alfredo.” I passed it by Robin and she said yes. So here is our dinner. And here too is our recipe for Alfredo Sauce. It’s not for the faint of heart – one must be quite heart healthy. (In her book “Easy Tasty Italian”, Laura Santtini says that an Alfredo Sauce is “.. the king of the fresh pasta sauces … and is described as a ‘heart attack on a plate'”) But also know that an Alfredo Sauce is one of the Classic Italian sauces that was designed to complement fettuccini pasta. Enjoy the sauce!

Oh, and yes, don’t forget the Boise Farmers Market at 10th and Grove starts tomorrow, Saturday April 5.
It runs from 9:00am – 1:00pm.
Support Your Local Farmers!!
See you there!
Scallop Alfredo Acme Bake Shop Toasted Sourdough 2012 Joseph Swan Vineyards Gewurztraminer

Scallops Alfredo
Acme Bake Shop Toasted Sourdough
2012 Joseph Swan Vineyards Gewurztraminer

43.624890 -116.214093

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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

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Kelley’s Canyon Orchard

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

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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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Many good recipes here.

A Taste of France

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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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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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