Two Good Meals We Made – Idaho Trout and Eggs Benedict

10 Friday Nov 2017

Posted by Bob and Robin in Asparagus, Atlantic Salmon, Bearnaise Sauce, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Brunch, Brunch with Robin, Buy Idaho, Chicken, Classic Sauces, Cod, Comfort Food, Cooking Styles, Copper River Salmon, Crab, Eggs, Eggs Benedict, en Papillote, Food Photos, Halibut, Ham, heirloom vegetables, Herbs, Hollandaise Sauce, Homemade Sauce, Housemade Béarnaise, Housemade Hollandaise Sauce, Huffington Post, Idaho Beef, Idaho Chicken, Idaho Eggs, Idaho Greens, Idaho Pork, Idaho Trout, Idaho Vegetables, Local Markets, Made From Scratch, Mushrooms, Photos By: Bob Young, Recipes, Recipes - Breakfast, Recipes - Dinner, Recipes - Sauces, Red Snapper, Salmon, What's For Dinner?

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Ah yes. These were fun meals. Idaho Trout Papillote with Candy Heirloom Carrots and Mashed Potatoes. Served with a delicious 2006 Alves de Sousa Douro Estação (Portugal). From Wikipedia, an En papillote is –

En papillote (French pronunciation: [ɑ̃ papijɔt]; French for “in parchment”), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminium foil, may be used. The parcel holds in moisture to steam the food. The pocket is created by overlapping circles of aluminum foil and parchment paper and then folding them tightly around the food to create a seal. A papillote should be opened at the table to allow people to smell the aroma when it opens.
The moisture may be from the food itself or from an added moisture source, such as water, wine, or stock. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote. Choice of herbs, seasonings and spices depend on the particular recipe being prepared. The pouch should be sealed with careful folding.

We used Apple Brandy for moisture.

Idaho Trout en Papillote with Mashed Potatoes and Candy Carrots.

To serve the papillote, Melissa d’Arabian says,

To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don’t leave the juices behind.

A good recipe can be found here – by Melissa d’Arabian. If you want to add vegetables, you can use almost anything. zucchini, Bok choy, sliced carrots, sweet onion, green beans and mushrooms to name a few. You can also use chicken, beef, pork, salmon, red snapper or sea bass to name a few. Here are some recipes: Sesame Ginger Salmon, by Kelsey Nixon; Salmon and Vegetables, by Jessica Gavin; Chicken en Papillote; Chicken and Summer Vegetables; Pork en Papillote; Pork Papillote with Apples and Onions.
So there are a few recipes. Use your imagination. You can google “Type of en Papillote” and find many, many more. Be creative. Have fun. Serve with a good wine.

And for breakfast, Try a

Klondike Waffles Benedict with Turkey and Fresh Fruit.

and to start here are several different kinds of Eggs Benedict – 17 Twists on Eggs Benedict Recipes, Huffington Post; Here is an awesome twist 13 Eggs Benedict Recipes, Chowhound and Top Eggs Benedict Recipes, Fine Cooking.

To go with the benedict, you need Hollandaise Sauce or Béarnaise Sauce. Here is an easy Hollandaise Sauce from Allrecipes – Microwave Hollandaise Sauce. And here is an easy Foolproof Béarnaise Sauce Recipe.

OK. There you go. Head for the kitchen and have fun. And remember, a Béarnaise Sauce or a Hollandaise Sauce is great on asparagus. Just sayin’.

Happy 1 Year Birthday Cloud 9 Nano Brewery!!

17 Tuesday Mar 2015

Posted by Bob and Robin in Beer and Ale, Beer and Food, Birthdays, Boise Adventures, Brew Pubs, Buy Idaho, Cloud 9 nano Brewery, Cod, Comfort Food, Dessert, Dinner With Robin, Fish and Chips, Idaho Breweries, Local Farmers Markets, Party Time, Photos By: Bob Young, Potatoes, Restaurant Reviews, Seafood, Shepards Pie, Special Events, What's For Dinner?

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fish and chips, potato soup, scottish ale, shepards pie

And it was a rousing St Patrick’s Day celebration and birthday party!! The turn out was superb. The food was awesome as usual and the beer/ale was outstanding! Glad they are so close to us – about 1 1/2 blocks. A nono brewery produces less than 5oo cases per year. They are small but they are sure delicious! Here are some photos from the evening. They had to put a tent up outside in addition to the patio seating. It must be a Rite of Spring, because it sure did feel like it. Happy Birthday Cloud 9! Here’s to many more! You are definitely a 4+-Star Pub (Out of 5-Stars). Love it!

The inside. About 8 tables and bar seating. Children are allowed but not at the bar. Full and delicious menu of Idaho and local products.

The beer/ale menu.

(L) Stout and (R)Scottish Heather Ale

Shepard’s Pie and Potato Soup. Both were delicious!

Fish and Chips are awesome. These are always on the menu.

Happy Birthday cake!

Chicken Dinner and Cowboy Eggs

19 Friday Sep 2014

Posted by Bob and Robin in Acme Bake Shop Breads, Acme Bake Shop Red Wheat, Acme Bake Shop Sourdough, Arugula, Birthdays, Boise Artisan Bakery's, Boise Farmers Market, Breakfast, Breakfast With Robin, Brussels Sprouts, Buy Idaho, Captain's Shack, Classic Sauces, Cod, Cowboy Eggs, Dinner With Robin, Eggs, Food Prep, Fruit, Gumbo, Heirloom Tomatoes, Herbs and Spices, Local Farmers Markets, Local Harvests, Meadowlark Farms, Party Time, Photos By: Bob Young, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipe By: Robin Young, Recipes, Red Wheat, Salad, Seafood, Shell Fish, Shrimp, Sourdough Bread, Vegetables, Vinegars, What's For Dinner?

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Brussel sprouts, Cajun recipes, Cowboy Eggs, gumbo, heirloom tomato, mustard cream sauce, recipes

Robin at Flatbread.

I really like this photo of Robin. I’m biased! Ah yes. Chicken Dinner and Cowboy Eggs, but not at the same time. I hope our Nutritionist sees this.
The Chicken Dinner is one that Robin has wanted to try, so last night was a perfect chance to make it. The Cowboy Eggs, also known by many different names, is at least once a week around here. I made Robin’s with Acme Bake Shop Turkey Bread – made with Red Wheat. It is super! Mine I made with Acme’s Sourdough, also super. So take a look at these meals. Give them a try. But, as a lot of our meals, there is not a measured recipe. I will try to document the chicken dinner as much as possible. Enjoy!

Braised Skinless Chicken Breast
with
mustard cream sauce

Steamed Brussel Sprouts
with
balsamic vinegar and blood orange reduction

Heirloom Tomatoes
with
fresh basil threads

This may sound involved and confusing. (1) Chicken Breasts – egg wash and Panko. Braise over med-low heat until golden brown. Remove from heat and turn heat off. Add 1/2 cup cream and 2 Tablespoons of a good stone ground mustard. We like Plochman’s. Work fast and stir constantly. The brown bits from the chicken will be absorbed into the sauce. When combined, pour over the chicken.
(2) Brussel Sprouts – Don’t curl your nose up, these are fantastic cooked this way. Trim off the ends of 2 cups of sprouts and cut lengthwise. Steam until tender and green. Please don’t boil! When green and tender, remove from heat. In a skillet add 3 Tablespoons of balsamic vinegar and 1 Tablespoon of Blood Orange infused Olive oil. (You can also use the zest and juice from one blood orange.) Reduce to 1/2. Add the sprouts and toss to coat the sprouts. Serve immediately.
(3) Heirloom Tomato Salad – Coarse chop about 1 cup of Arugula greens. Dice an heirloom tomato and place on top of the greens. Using fresh basil, julienne about 1 cup of the leaves. (Cut into thin strips) Generously sprinkle the basil on top of the salad.

That’s all there is to it. Use a boneless, skinless chicken breast. The balsamic reduction for the Brussel sprouts eliminates that strong, cabbage taste of the sprouts. The blood orange adds a little sweetness. Notice that there is no liquid salad dressing. If your basil is fresh and the tomatoes are fresh, you won’t need any dressing.

So for dinner tonight, I made a parsley, lemon zest and garlic gremolata to go with some baked cod and a green salad. While prepping that, I started the gumbo for the BSU game tomorrow night. They play Louisiana, so I thought gumbo would be appropriate. But first, breakfast this morning.

Cowboy Eggs (Eggs in Toast)
Fresh Cantaloupe and Blueberries

How easier can you get? Simple. Quick. Wholesome. And the gumbo is doing fine. Here is the recipe for Robin’s 70th Birthday Gumbo. The recipe is for 60. Just reduce the size for however many you are serving. But for a tailgate party, this would be great. Try using bowls from sourdough bread. We’re making Colombian Corn Bread with ours tomorrow. Cheers!

Scrumptious Dinner At “Fresh Off the Hook”

19 Saturday Apr 2014

Posted by Bob and Robin in Appetizers, Buy Idaho, Cod, Comfort Food, Fresh Off the Hook, Green Beans, Halibut, Locavore, Pasta, Photos By: Bob Young, Restaurant Reviews, Salmon, Scallops, Seafood, Shrimp, Things To Do, Vegetables, What's For Dinner?, Wine and Food

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bay scallops, cod, Fresh Off the Hook, salmon, seafood

Once agai, we went to Fresh Off the Hook in Boise and were treated to another awesome dinner. It is, without a doubt, the Best In Boise for seafood. Yes. A 5-Star seafood restaurant. Their Menu is full of surprises and delicious. I want to try one of everything. For instance, their fried foods are more like the tempura at Sushi Joy, it is light and not grease soaked. The fried foods taste like they are supposed to. Shrimp taste like shrimp. Cod tastes like cod. Not over powered with batter. It is good! In short, if you are in Boise, you must try to go to Fresh Off the Hook. Cheers and enjoy these photos.

Sauvignon Blanc (Chile) on the left and a Kendal Jackson Chardonnay on the right. Look at the color difference.

Sauvignon Blanc (Chile) on the left and a Kendall-Jackson (CA) Chardonnay on the right. Look at the color difference.

Robin is enjoying herself.

Green Beans Fries
A great appetizer!

Shrimp Tomato Bisque

Clam Chowder
There’s actually clams in here!

Seafood Fettuccini
Tiger shrimp, bay scallops, bay shrimp, zucchini, mushrooms, scallions and diced tomatoes sautéed in white wine and garlic butter smothered in our creamy Parmesan-garlic sauce tossed with fettuccine noodles. Topped with Parmesan, tomatoes and scallions, and served with warm sourdough bread 14.99

Captain Alex’s Seafood Platter
A medley of cod, salmon, halibut, mahi mahi, Jumbo shrimp, calamari and clams battered and deep fried to perfection. Served with chef’s choice sautéed vegetables and wild rice 18.99

Fishing boat

Sailing rig. These are ship models that are placed around the restaurant.

Christmas 2012: Food, Wine and Family!

26 Wednesday Dec 2012

Posted by Bob and Robin in Breakfast, Buddy, Captain's Shack, Celebrations, Christmas, Cod, Comfort Food, Dried Corn, Food, Food Prep, Holiday Gatherings, Holiday Menu, Lamb, Main Dish, Party Time, Photos, Photos By: Robin Young, Recipes, Salad, Salads, Seafood, Side Dishes, Sole, Soup, Special Dinners, Special Events, What's For Dinner?, Wine and Food, Wine and Food Festivals

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cheese danish, food, huckleberry jam, morning pastry, wine cork

Oh, my! What a great two day Christmas celebration!! Great food! Great wines! Great family! I just love it when the extended family – at least the Idaho portion – all get together and have a good meal together. Thank- You Mac and Marnie for the Christmas dinner. And Thank-You everyone for all of the great gifts! And Mac, for making the Italian Wine Cork Retriever!!! And Buddy got his Piglet! I think he thinks he is being replaced. Not a chance!! (Left-Click any of these photos for a larger view.)
But let’s start with Christmas Eve food. Robin and I spent a nice quiet evening at home. To start with, we made a salad of Caprese Scallop Stacks and then for the entree we made Cod with Tomato Cream Sauce. I used both Cod and Sole in this recipe. These were really delicious. The photos are posted below.

Caprese Scallop Stacks

Cod with Tomato Cream Sauce

Then for Christmas morning – I remember my Mom running downtown in Newark, DE., to Bing’s Bakery and picking up a Christmas Morning Pastry Wreath – Robin made these wonderful cheese Danishes. I was still asleep when I smelled this wonderful aroma, drifting through the house. It was these pastries. Yum-O!

Cream Cheese Danish with Wild Idaho Huckleberry Jam and Sliced Pear

Then in the afternoon, we packed up the car and went to Marnie and Macs for an awesome dinner. And a yummy dinner it was. Marnie made a root vegetable, slightly curried, creamy soup that was delicious. We want the recipe, Marn. (Sorry I didn’t get a photo of it.) And Mac did a great job with the lamb. But look at what they made.

Green Bean Casserole
Roasted Lamb with Mint Jelly
Roasted Potatoes
Dried Corn with Poblano Peppers

And for dessert –

Noel Log

And to go with the dinner and the chocolate dessert, some wines we pulled. Enlarge the photos and read the labels. Especially the vintages. These were awesome!

Then we all gathered around the beautiful Christmas tree that Marnie and Mac had decorated.

Madison and Chris

Madison, Coco and Sophia

Maggie and Sophia

Mac and Ray

So there was our fantastic Christmas! And like I said before: Great Food! Great Wine! Great Family! Who could ever ask for anything more? Not me.

A Good Seafood Dinner Tonight With a Twist!

21 Thursday Apr 2011

Posted by Bob and Robin in Cod, Main Dish, Photos By: Bob Young, Recipe By: Bob Young, Recipe: Bob and Robin Young, Salmon, Seafood, Sweet Potato, What's For Dinner?

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This was an unusual dinner. Good, but unusual. A combination of cod and salmon with sweet potato fries, done in the oven, and a tomato and fennel salad. The sauce on both pieces of fish is caramelized onion and garlic, lemon zest, Moroccan olives – we didn’t have any Kalamata olives – and lemon juice. Top that with a nice wine and you have a good experience. This is a recipe that Robin found. Enjoy!

Sauté of Seafood with Garlic-Lemon Glaze

Servings: 3 to 4

Ingredients:
Extra-virgin olive oil
1 to 1½ lbs fresh fish steaks or fillets, such as Pacific Cod or Halibut, U.S. farmed Arctic Char or Tilapia, or Alaskan Salmon
½ med Onion, thinly sliced
3 Garlic cloves, thin sliced
Zest of one Lemon
10 to 12 pitted Kalamata Olives
Salt and freshly ground pepper to taste
½ c Lemon juiced, fresh squeezed
Lemon wedges

Directions:
1) Film a 12-inch straight sided sauté pan (ideally nonstick), with the olive oil and set the pan over medium-high heat. Add the fish and sear it on one side; turn the fish, reduce the heat to medium-low and cook slowly for 10 minutes per inch of thickness of the fish, but check for doneness after 8 minutes. Do not overcook. Remove the fish to a plate and tent with foil to keep warm.

2) Turn the heat to medium-high and add the onion to the pan. Sauté until onion is soft and beginning to brown. Add the garlic and cook, tossing it with the onion for 30 seconds or so, until garlic turns pale blonde and is softened. Take care so garlic doesn’t burn. Add the lemon zest, olives and salt and pepper to taste. Cook, stirring, 1 minute, until ingredients are combined and heated through.

3) Add the lemon juice to the pan, increase the heat until the juice is bubbling briskly, and continue to cook until juice is syrupy (about 4 minutes) and flavors are concentrated. It should coat a spoon. Taste and add salt and pepper if needed. Place a serving of fish on each dinner plate and spoon the sauce over the fish. Finish with a squeeze of lemon.

Seafood Almondine

12 Sunday Sep 2010

Posted by Bob and Robin in Beans, Cod, Party Time, Photos, Photos By: Bob Young, Seafood, What's For Dinner?

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This Seafood Almondine actually was quite good. And besides, my Doctor would be pleased that I am eating so well – I did loose 21 pounds since my last appointment with him this past Spring – while he is eating his Rib-Eye and French Fries. It’s not that we eat less – we eat smarter! Heres what we had.

Le Menu

Seafood Almondine
Cod and Shrimp

Spicy African Beans in Onion, Tomato and Pomegranate Molasses

2009 Horton Vineyards (VA) The Tower Series, Viognier

The wine was really extremely good with this dinner. Almost as good as an Estencia Pinot Grigio. It went quite well with the spiciness of the beans but did not cover the light cod and almonds. I would have this again. Except this time, I would remove the bean from the pods, although the pods were good. Full of fiber. Cheers and Goot Essen!

Baked Cod with Squash Tapenade

09 Thursday Sep 2010

Posted by Bob and Robin in Cod, Main Dish, Photos By: Bob Young, Seafood, Tapenade, What's For Dinner?

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Just another good dinner. We’ve got all these tomatoes and squash to use. The Elbow Noodles with Browned Butter, are just that. Easy to do. The Baked Cod is rubbed in olive oil and seas salt then baked at 350 degrees F. Again, easy to do and pretty straight forward. The Squash Tapenade is a little more complicated, bu not much. Caramelized Onion, diced Summer Squash, chopped Fresh Roma Tomato, Capers and Dry Roasted Pine Nuts.
Here’s what to do. Dry roast the pine nuts and set aside. Caramelize the onion slowly over medium heat. Add the squash and cook over medium heat. Add the tomatoes and cook until broken down to a heavy sauce.
While the tomatoes are cooking, bake the cod at 350 degrees F until slightly flaky.
Back to the tomatoes. Add the capers and pine nuts. Stir to mix and serve as pictured above. Enjoy!