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Category Archives: Comfort Food

IP Chicken with Ketchup, Honey and Soy

05 Wednesday Aug 2020

Posted by Bob and Robin in Acme Bake Shop Sourdough, Asian - Sauces, Asian - Spices, Asian Food, Carrots, Chicken, Comfort Food, Cooking Styles, Dinner At Marnies, Dinner With Family, Dinner with Marnie, Dinner With Robin, Food Photos, Housemade Soup, Photos By: Bob Young, What's For Dinner?

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asian food, chicken


Now don’ let the name of this dish fool you. This is one awesome chicken dinner. Try it! You’ll like it! (*Left-Click these photos to see them enlarged.) IP Chicken with Ketchup, Honey and Soy. And if there are any leftovers, it makes a great chicken/rice soup.

IP Chicken with Ketchup, Honey and Soy

And when you get done with the main dish and you have these wonderful leftovers, try some Chiken/Rice Soup. Delicious!

Leftover Chicken/Rice Soup

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“Feeding the Hungry” in Boise

24 Friday Apr 2020

Posted by Bob and Robin in Acme Bake Shop, Boise, Boise Adventures, Boise Area Food Adventures, Boise Food Adventures, Chicken, Classic Cuisines, Coffee, Comfort Food, Cooking Safety, Feed the Hungry, Food, Food Prep, Greens, Hot Dogs, Photos, Photos By: Bob Young, Photos By: Joe Levitch, Support Local Businesses, What's For Dinner?

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Feed the Hungry


It never ceases to amaze me as to in the times of hardship and strife how all kinds of people – from all background, ethnicities and religions – come together to lend a helping hand and expect absolutely nothing in return! Such a great feeling.
And during this time of self and required quarantine due to the CoronaVirus, the generosity of people all comes to the surface. There are several churches, and other religious faiths, and businesses that have come to the aid of those in need. In particular the homeless and those who just need a meal and a smiling face. So we bind together and offer a helping hand and something to eat. And by the way, all of the food products and individual help are all donated! To these businesses, people and churches, Thank-You! Our part was at the 1st Presbyterian Church, 9th and State Streets, Boise. (Left-Click any of these photographs to see them enlarged!)

This sign was on a post in downtown Boise

Look at these meals. Usually fro 45 to 60 served on the 4th Thursday of each month at the 1st Presbyterian Church at 9th and State Streets in Boise. (The room and all facilities included, including the full kitchen!)

Filling the Dinner Bags

But before we moved to Dinner Bags, we had Baked Potatoes and all the trimmings. Look –

Baked Potato and Acme Bakeshop Dinner Roll

Baked Potato and Chicken with Acme Bakeshop Rolls and Salad

But then, we had to switch to the Dinner Sacks because of The Virus –

Hot Dog Rolls from Acme Bakeshop

Hot Dogs! Good ones! Not microwaved! Cooked the Old Fashion Way!

Packing the dinner sacks

Dinner Sacks in March

Dinner Sacks in April

and this is why we do it. Thank-You Joe Levitch for this photograph! It says it all.
“Man Alone”

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BFM May Be Closed, But There Are “Pop–Up” Markets!

28 Saturday Mar 2020

Posted by Bob and Robin in BFM, Boise Farmers Market, Boise Food Adventures, Comfort Food, Dinner With Robin, Food Photos, Idaho Greens, Photos By: Bob Young, Pop-Up Market, What's For Dinner?

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Boise Pop-Up


BFM (Boise Farmers Market) will not start up for a while, but there are some “Pop-Up” markets in the area. One such market is ar Lark and Larder at 233 N Orchard St., Boise. (208) 629-3811.
“lark – noun, a merry, carefree adventure; frolic; escapade
larder – noun, a place where food is kept; pantry
Lark & Larder is a neighborhood market offering local and regional products from farmers, producers, artists and makers.” [Lark and Larder] (I always wondered where that name came from.)
Anyway, here are some photos from my visit today.

Front door

Fresh Spinach

Baby Turnips

Spinach and Rainbow Chard Sets

Spring Salad. Greens all from the Pop-Up today!

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Purim and Hamantash Cookies

28 Friday Feb 2020

Posted by Bob and Robin in Comfort Food, Cookies, Cooking Styles, Dessert, Food - Jewish, Fruit, Hamantash Cookies, History of Food, Holiday Picnic Fare, Recipe - Dessert, Recipe - Jewish, Recipes, Recipes - Dessert, What's For Dinner?

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Hamantash Cookies, Purim


I love it when I hear of a new food item. New to me, at least. Hamantash Cookies is just that. Thanks to my friend Joe Levitch for mentioning them. An so I search.
Hamantash cookies are associated with the Jewish Festival Purim. The Purim cookie is, “… all associated with the Purim story involving a bad guy name Haman, a Jewish lady named Esther, and her victory over his plot to destroy the Jewish People. The cookie is shaped to resemble the three corners of Haman’s hat. Purim is the name of the festival and both Hamantaschen and Oznei Haman are derived from his name.” [Veenaazmanov]

Jelly Filled Hamantash Cookies for Purim

And from the NY Times, “Early versions of the cookies were more commonly known as oznei Haman, meaning “Haman’s ears.” The late Jewish food historian Gil Marks’ Encyclopedia of Jewish Food traces that phrase — but not the cookie — to the Roman scholar and poet Immanuel ben Solomon (c.1261-1328) who, thanks to “a misinterpretation arising from the medieval Italian custom of cutting off a criminal’s ear before execution,” argued that Haman’s ears had been cut off after he was hanged, at the end of the Purim story.”
And Purim is, “Purim is one of the most fun holidays celebrated by the Jewish people, but is often under recognized. Purim (held on the 14th day of the Hebrew month of Adar — usually March or April) commemorates the day Esther, Queen of Persia, saved the Jewish people from execution by Haman, the advisor to the Persian king.” Purim this year is March 10, 2020.
Here is a recipe for the cookies. It looks like there are many. Enjoy! Hamantash Cookies

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Fasnacht Day is Here!

25 Tuesday Feb 2020

Posted by Bob and Robin in Baking, Comfort Food, Fasnacht Day, Recipe - Fasnacht, What's For Dinner?

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Tags

fasnacht, Fasnacht Day, German doughnut


What? Never heard of them …. Until now! Delicious.
“Fastnacht Day: Pennsylvania Dutch doughnuts mark the beginning of Lent
It’s Fastnacht Day, also known as Fat Tuesday. Traditionally, fastnachts were made by Pennsylvania Dutch housewives on
Fat Tuesday to use up all the fat in the house before Lent. “Fastnacht”
is a German word meaning “night before the fast.”
The heavy yeast-raised doughnuts are as much a part of the central Pennsylvania food landscape as chicken and waffles and whoopie pies. Wise fastnacht lovers placed their orders ahead of time. Others better hurry. The treats have been known to sell out quickly at churches, bakeries and supermarkets.
Some places to buy them: (All in Pennsylvania)
Dingeldein Bakery, 316 Bridge St., New Cumberland: 717-770-0466.
Pennsylvania Bakery, 1713 Market St., Camp Hill: 717-763-7755.
Prince of Peace Parish, 815 S. Second St., Steelton: 717-985-1330.
Schenk’s Bakery, 1023 N. Mountain Road, Lower Paxton Twp.: 671-5133.
St. Cecilia Roman Catholic Church, 202 E. Lehman St., Lebanon: 272-4412.
Supermarkets: Giant Foods, Karns and Weis.” [Fastnacht Day]

“In the Pennsylvania Dutch Country, housewives traditionally spent Shrove Tuesday using up the larder’s most sinful ingredients: sugar, butter, eggs and (well) lard. Nowadays, German and Amish bakeries throughout Southern Pennsylvania do the same, crafting old-fashioned doughnuts that share their name with the German pre-Lenten carnival: fastnacht (pronounced fash-naht).
According to the Oxford Companion to Food, the German Shrove Tuesday doughnut tradition dates all the way to medieval times. Heagele’s Bakery, a 1930s-era German shop located in the Mayfair section of Philly, notes that fastnacht translates to “feast night.” (Others say it’s “fast night” or “night before the fast.”) Either way, a visit for their annual fastnacht sale is like time traveling. Old-fashioned string dispensers hang from the ceiling, perfectly placed to tie up boxes with a bow. Women wear tasteful dirndl and history feels close at hand.
Bakeries typically keep their recipes secret, but there are constants. A true fastnacht is prepared only for Shrove Tuesday, and made with sweet yeast dough that gets fried. From there, variations abound: mashed potatoes are often added to the batter, and the doughnuts can be crafted with or without holes (the latter is more traditional). Sometimes fastnacht come soaked in cream, glazed or dusted in sugar or cinnamon. Occasionally, they’re filled, but old-school types demand them unadorned, cut into diamonds and served with honey or molasses.” [pastemagazine.com]

Fasnacht
Makes 50 Fasnacht

Ingredients:
¼ cup warm water
1 pkg. yeast
2 tbsp. sugar
2½ cups lukewarm milk
4½ cups flour
4 eggs, beaten
½ cup lard, melted
1 cup sugar
dash of salt
5 ½ cups flour

Directions:
1). Dissolve yeast in warm water.
2). Mix next three ingredients together, then add to yeast mixture. Set in warm place and let rise overnight.
3). In the morning add next four ingredients. Add last batch of flour slowly; it may not all be needed. Dough should be sticky but able to be handled.
4). Let rise until doubled, approximately 2 hours.
5). Roll out and cut with biscuit or doughnut cutter, with or without a center hole. Let rise 1 hour.
6). Deep fry in hot oil at 375 degrees for several minutes, turning until brown on both sides.

Among the PA Germans, Shrove Tuesday (day before Ash Wednesday) is known as Fassnacht Day (night before the fast). In a symbolic effort to rid their homes of leavening agents and to feast before Lent, many PA Germans cooks spend part of their day making Fasnachts. The cakes are made of yeast dough, and tradition requires that they be shaped in squares or rectangles, with slits cut in them. Shrove Tuesday is the day before Lent begins.

And to our dear friend and superb baker, Donna, here is your challenge (and I know she reads this blog!). Seeing as how it is to late for this year, Shrove Tuesday is here, you have a year to practice. Shrove Tuesday, or Fasnacht Day, 2021 is your target. I know you can do this to perfection! Cheers!

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10 Items to have In Your Kitchen and How To Make Gravy

23 Sunday Feb 2020

Posted by Bob and Robin in Boise Farmers Market, Boise Foodie Guild, Buy Idaho, Buy Local, Classic Sauces, Comfort Food, Food - Gravy, Food Prep, Homemade Sauce, Housemade Gravy, Recipes, Recipes - Gravy, What's For Dinner?

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As many of you know, I have a lot of resources that I use in this blog – recipes, suggestions, food items, kitchen products, etc. Here is a list of ten items that I always have in my kitchen. This list comes from My Recipes
 
 

  • Onion
    White, yellow, or Vidalia, I’ll always have one kicking around. I caramelize them for tarts, build massive pots of black and white beans around them, and throw them into guacamole.
  • Garlic
    Like ebony and ivory, these two (of course!) go together. I love to roast the whole head and use the sweet, smashed cloves on bread or spun into pasta. And in the event that I made too much pasta, I’ll sauté a small smashed clove in butter or olive oil the next day, discarding the clove and tossing leftover noodles quickly in the infused oil, then dolloping the whole shebang with crème fraîche.
  • Lemon
    Ideally one has both limes and lemons, but as bartender Joaquín Simó of New York bar Pouring Ribbons expressed it to me, “Lemons are sour, and limes are tart.” Lemon juice adds a real punch of acidity to a dish, whereas lime sort of nudges it down a tart path. I use lemons to stuff chickens and deglaze their pans for easy gravy. I squeeze them into homemade bourbon sours and over pasta. If a dish is lacking something, I ask myself if it’s lemon.
  • Tuna
    Everyone has their emergency canned protein, and props to those of you who bust out high-quality anchovies and salmon as your go-to snacks, but I always have good tuna on hand, splurging on Genova or Cento packed in olive oil when I can. It makes for instant snacks or—if I have bread—tuna melts when I walk in the door ravenous, and I’ve been playing around with layering it into pasta with olive oil, capers, and roasted garlic. (Yum!)
  • Butter
    I’m a New Englander, and even at my most broke in this life—my pants had holes; I couldn’t afford health insurance—I’d buy good, unsalted, European butter. These days some domestic butters are just as lovely, and the price has gone, blessedly, way down.
  • Olive oil – Greek and Italian
    Yes, this list is heavy on proteins and fats, which testifies to the foods that power me; I’d fight you for cheese, but never for a box of pasta. My belly rumbles when I’ve had biscuits or French toast for breakfast, but not when I’ve wolfed a few tablespoons of cannellini beans sautéed in olive oil with onions and garlic and seasoned with lemon.
  • Salt
    An acquaintance, observing my twitchy salt trigger hand at the table, once joked that I should have a salt lick installed in my home. I’m a big fan. I love that you can season lightly at the beginning of cooking in order to cut down on how much you need later. (Pasta water, for example, should be seasoned with at least a tablespoon.) I always have Kosher and sea salt on hand, and sprinkle the latter liberally on eggs and avocados.
  • Cheese
    It was only when I attended the Vermont cheesemakers’ festival many years ago that I felt truly at home in this world. Here were bearded men holding babies and arguing about the difference between 18-month and 30 month Comté; there were women tipping back beer while debating the merits of Brillat-Savarin and Camembert. I’ll always have a knob of cheddar, some twisty, stringy Oaxacan cheese, or a fresh cheese in my fridge.
  • Coffee
    Because life is short, and it’s best to stay alert to catch it all. I have learned the hard way not to leave the house without coffee, as I am not a good person without it in my system. These days I stock up on locally roasted, chocolatey Ethiopian Forty Weight beans.
  • Beans
    Cheap, cheerful, and plentiful in my Mexican-American neighborhood, beans are a major staple in my home. Ideally I have a bag of cannellini and another of black, which are less expensive and lighter than the heavy pre-soaked, pre-cooked beans, but I like to have those, too, for those hangry, rushed weeknights that sideswipe all of us.

And many readers of this blog have trouble making a good gravy. Even I do, at times. Here, from the same source is how to make gravy.

  1. Step One: Choose Your Gravy Style
    As much as we absolutely sympathize with the urge to guzzle gravy by itself, it is admittedly a finishing sauce, not a complete meal on its own. Therefore, it’s important to consider what style of gravy you’d like to go for; that means, ultimately, considering what kind of foods the gravy will be topping. It also means considering whether you have the ingredients on hand to make the base flavor behind most gravies. For white gravy, you’ll want butter, milk, ample salt and pepper, and possibly pork fat. For brown gravies, you’ll want some sort of stock, and ideally, fat drippings and browned bits from recently cooked meat. If you or your dinner guests are vegetarian, you can use vegetables that impart a good bit of umami flavor, like mushrooms or onions. Those ingredients can also be used to amplify your meaty gravies.
    You’ll also want to think about whether you want a smooth finish to your gravy, or if you’re fine with meaty bits in the sauce. If you’d rather a gravy that mimics store bought, you’ll need to use a sieve to strain out any pieces of meat, onion, or mushroom that might be roughing up the gravy’s finish.
  2. Step Two: Make Your Roux
    Making roux is the most critical step to making a good gravy. To many home cooks, it’s also the most nerve-wracking; though it’s not nearly as intimidating a process as it might seem at first. Once you master it, you’ll open yourself up to a lot of other culinary possibilities, like bechamel and hearty stews. To make a roux, you’ll need two things: fat and some sort of thickening agent. Usually, that agent is flour, but cornmeal or cornstarch can also be used, as demonstrated in Uncle Ellis’ recipe listed above. You can also use seeds and nuts (like pine nuts) to thicken your roux, as long as you grind them into a paste first. This method may still require some flour, however.
    To make a roux, warm a couple of tablespoons of butter, bacon drippings, or some other form of fat into a pan over medium-high heat. Once the fat is warm, add in your thickening agent, one tablespoon at a time. Stir the mixture until it begins to brown. If you’re making a country or white gravy, you’ll want it to just barely change colors; it’ll smell slightly nutty and have the texture of wet sand. If you’re making a brown gravy, let the roux cook for a little longer. Just don’t let it get too brown; the more a roux cooks, the less thickening power it has. Dark brown roux is best used in dishes with thinner sauces, like gumbo.
  3. After you’ve cooked your roux, slowly add in your liquid. For white gravies, this would be milk; for brown, this would usually be a stock of some sort. Make sure to add your liquid slowly—less than a quarter of a cup at a time is fine. Stir constantly while you’re adding it, too; if possible, you might even want someone else to slowly pour while you stir. The goal is to emulsify the liquid with the hot roux for a smooth gravy that has minimal lumps. If the liquid is added too quickly, the gravy won’t thicken properly.
  4. If something is going wrong with your roux or you’re feeling a little nervous about making one, check out this troubleshooting guide. It’ll take you through the most common mistakes. Adding hot liquid to a hot roux (or cold liquid to a cold roux), for example, will result in a lumpy mess, which is why you want to use cold liquids when using the stovetop roux-making method. And if roux-making ends up becoming one of your most-hated kitchen activities, it’s worth mentioning that roux can absolutely be made up ahead of time. Just keep it in a container in the fridge, and make sure only to add it to hot liquids so that you’re spared the lumpy gravy that results from the temperature mistake mentioned above.
  • How to Make Brown Gravy
    Brown gravy is one of the most universally applicable forms of gravy. For this recipe, you’ll want to gather fat drippings; these can be collected (and stored for later use) the next time you make a roast, cook a turkey, or simply fry up some bacon in the morning. If you don’t have enough (or any) animal fat, you can also, of course, just use butter. It won’t be quite as flavorful as drippings, but it will absolutely still do the job.
    Once you’ve made your roux, you’ll want to add your liquid to finish your brown gravy. Oftentimes, this will be the stock or any thinner drippings you may have still from your roast, but you can also use canned or boxed stock to finish off your gravy. Add the liquid to your pan slowly, and stir constantly until the sauce coats the back of your spoon. After about three to five minutes, your gravy should be ready to serve.
  • How to Make Mushroom Gravy
    Mushroom gravy follows almost exactly the same process as brown gravy. After adding a chicken (or vegetable) stock and thickening the gravy, however, you will want to add sauteed mushrooms and shallots to the sauce. If you’re looking for even more flavor (and you’re using meat products), consider sauteeing the mushrooms and shallots in your pan drippings before you make your roux. Remove them from the pan, and then proceed to the next step. You’ll come out with an even more full-bodied gravy that’s perfect for your next steak or stroganoff.
  • How to Make Onion Gravy
    As with mushroom gravy, onion gravy is yet another variation on the classic brown finishing sauce. With this variation, however, it’s worth considering whether you’d like a creamier consistency; as noted in the Caramelized Onion Gravy recipe above, milk makes for a great addition to this gravy variant. If you’re looking for an even easier way to incorporate onions into your gravy, sprinkle them with flour after softening them in the pan, and then proceed to make your roux. The flour-covered onions will help you get your gravy to the dinner table even faster.
  • How to Make Fruit-Infused Gravy
    We know—the idea of fruit-flavored gravy might sound bizarre. But when paired with the right entree, it can be the perfect accompaniment. For this variation, you’ll want to cook a fruit base that compliments your final dish; apple cider can be reduced into a great gravy, but tangerines, cherries, and cranberries would also be a delicious accents to a holiday feast. Once you’ve made a fruit juice that suits your taste, combine with stock, if desired, and add to your roux.
  • How to Use Beer, Wine, or Spirits to Make Gravy
    Whiskey, sherry, wine, and beer can all make for fantastic gravy flavors. And if you’re ambitious, they can also do the duel job of serving as a marinade for your meat. To incorporate alcohol into your gravy, decide whether you would like to add it cold to an already finished gravy, or whether you would like to use it as a cooking liquid first. If the former, make roux as described above and slowly whisk in a quarter cup to a 1 ½ cups of your desired brew. If you’d like to use your gravy as a marinade first, however, cook your meat (either in a slow cooker or on the stove) until tender in a mixture of your chosen alcohol and stock. Remove the meat and strain out any bits that may still remain in the sauce; add the alcohol and stock mixture to a pot, heat it up, and stir in flour a tablespoon at a time. Soon, you’ll have a custom gravy that highlights the flavors you initially imparted into your entree.
  • How to Make Tomato Gravy
    If you love tomatoes, then you’ll adore a gravy that incorporates the sweet, acidic fruit. For this gravy, add tomatoes to your drippings and cook them thoroughly. If they’re whole tomatoes, make sure the skin blisters before breaking them open. Then, once your tomatoes are cooked down and seasoned, add in flour to thicken your sauce. Serve over burgers, pork chops, biscuits, or anything else that you’d prefer topped with tomato-y goodness.
  • How to Make Redeye Gravy
    Redeye gravy is a Southern delight that doesn’t get its due. The caffeine-infused sauce is great when served over country ham and biscuits, and it’s also a great alternative topper for country-fried steak. To make redeye gravy, cook chopped up bacon and ham in butter, along with some onion and garlic, if desired. Add flour and cook your roux, then slowly mix in milk, broth, and cooled, already brewed coffee. Pepper to taste, and feel free to add in some chopped chives or cayenne if you like.
  • How to Make Egg Gravy
    Another Southern staple, giblet gravy is great when dripped over mashed potatoes or bits of turkey. The addition of hard-boiled egg also adds intrigue and flavor to this gravy variation. For this recipe, make gravy using chopped up turkey giblets and turkey neck. Leave these bits in, if desired, once the gravy has thickened. Slice and stir in a hard-boiled egg before serving.
  • How to Make Country Gravy
    Sausage gravy is a comforting treat that every home cook should learn how to make. For great, at-home sawmill gravy, brown some sausage (or use a plant-based meat or textured vegetable protein). If needed or desired, add some butter for extra fat. Then, add some flour to the pan, cooking your roux while adding salt and pepper. Next, slowly stir in milk to finish the gravy off. Cook until thick, and serve over biscuits, mashed potatoes, country-fried steaks, or whatever else you think could use a savry, decadent topping. If you like a little extra spice with your gravy, consider stirring in a can of Ro-Tell tomatoes for an even tastier treat.
  • How to Make Gravy with Chocolate
    Appalachian readers may already be familiar with chocolate gravy—a sweet, thickened sauce that’s sometimes served over biscuits. But if you haven’t had a chance to try it yourself, there’s no time like the present. For this recipe, melt butter in a pan and then whisk in flour, sugar, salt and cocoa powder. Then, slowly add in milk once the roux has cooked. You’ll end up with a thick, chocolatey sauce that’s obviously different from the gravies you may be accustomed to, but no less delicious.
    If you’re a fan of Mexican food, then you may prefer a mole inspired version of gravy. For this recipe, you’ll want to make a turkey giblet stock that incorporates toasted chiles (preferably ancho chiles, but use whatever you like best). Once you make a stock using turkey fat, or some other available fat, pour in some of your chile-infused broth, thicken the gravy, and stir in about two ounces of dark chocolate after removing your pan from the heat, along with about a tablespoon of balsamic vinegar. Serve and enjoy.
  • How to Make Gravy Even Easier
    Gravy isn’t exactly time-consuming to make, but if you need to whip up a delicious gravy at the last minute, we have a few hacks for you. For one thing, you can dissolve a bouillon cube in water and use that for stock, if you’re out of the real thing. You can also use poultry seasoning to punch up a gravy made without drippings. And if you’ve got some extra biscuits around, but no time to make a true sawmill gravy, then add some crumbled up biscuits, hot sauce, and seasonings to a blender. Heat up about a cup of milk for each biscuit you use, then add that hot liquid to a blender, cover the top with a towel, throw in some butter, and hit puree. You’ll have an instant gravy that you can immediately serve over your entree.
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Alyonka Russian Cuisine

08 Saturday Feb 2020

Posted by Bob and Robin in 4-Stars, Alyonka Russian Cuisine, Beer and Food, Beets, Blinz, Buy Local, Comfort Food, Cultural Differences, Dessert, Dinner at Alyonka Russian Cuisine, Dinner with Marnie, What's For Dinner?

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Tags

borscht, Russian cuisine


A very good and exciting visit to Alyonka Russian Cuisine at 2870 W State St., Boise. (208) 344-8996, and it’s a good idea to call ahead for reservations.

From their website, “Born and raised in the former Soviet republic of Kazakhstan, Elena DeYoung is the event coordinator for Boise’s popular Russian Food Festival. She’s organized the fundraiser at St. Seraphim of Sarov Orthodox Church since its humble beginnings 14 years ago. Back then, church volunteers baked in her Meridian home. Nowadays, the annual event serves between 3,500 and 4,000 people over two days, and she keeps hearing the same request: “Where is the place we can eat food like this?” As owner and chef, Elena created a familiar menu at Alyonka Russian Cuisine now open at 2870 West State Street in Boise, Idaho.”

As for their menu – you can view it on their website linked above – “We offer all the comfort foods that make the Russian Food Festival a hit: shish kebab, beef stroganoff, Russian crepes, piroshki, lots of desserts …”.
Their food that we had, was delicious. And the service was delightful. The restaurant is small and cozy, and can be somewhat noisy. Seating is open and all seats are near a window. There is a large area in the back for groups. Overall, a 4 Star restaurant, bordering o0n 5 Stars. Here are some photos I took. Enjoy!

The exterior from the parking lot.

A variety of beers are available along with teas and lemonade.

Vegetarian Borscht

Stuffed Pepper, which I love.

Blini with Caviar

Blini with Vegetables

Royal Poppy Seed Ganache

Thanks Marnie. It was super! We’ll go back.

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Aebleskiver. What?

16 Thursday Jan 2020

Posted by Bob and Robin in Aebleskiver, Apple, Banana, Blueberries, Boise Foodie Guild, Brunch, Comfort Food, Cooking Styles, Ethnic Foods, Food - Danish, Food - Make Your Own Meals, Food Photos, Fruits, History of Food, Idaho Polenta Floriani, Idaho Polenta Roys Calais, Photos By: Bob Young, What's For Dinner?

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Tags

Aebleskiver, idaho polenta, Make Your Own, polenta


OK. What is an Aebleskiver?

Aebleskivers are a type of pancake cooked in a special stove-top pan with half-spherical molds. The center is soft and fluffy, almost creamy. The crust is crisp and browned. In Denmark, aebleskivers are traditionally plated in threes, dusted with powdered sugar, topped or filled with tart jams of Nordic berries and served with mellow Scandinavian coffee. There, aebleskivers ( may be pronounced as “eb-el-ski-ver” , “a-bla-ski-va”, “eb-el-sku-wyr” , “ebb-ull-skee-vers” or “able-skEEvers”) have typically not been served in restaurants or for breakfast, but rather at the family table for afternoon coffee breaks. On long and cold Nordic winter evenings, they are served with glögg. In the wintertime, aebleskivers are often sold by street vendors. A symbol of community and hospitality, they are very popular at Scandinavian charity and open-air events.
​ There are many recipes for the batter, but they generally fall into two categories: those made with baking soda (or baking powder) as a leavening agent, or those made with yeast. The batters vary in texture and flavor — and yeasted batters take a bit more patience to prepare and will expand more in the pan — and which you prefer is a matter of personal taste … Here’s a little of Aebleskiver history:…. During that time of the Vikings, when they roamed the coastal waters of England and the Atlantic, one band of these rough Vikings was hard hit in battle. As they returned to their ship with dented horn helmets and shields, they made pancakes to regain their strength. They didn’t have proper cookware so they greased their dented shields and poured the batter on them over a fire. The first aebleskivers were born. (So they say:)…) [http://www.aebleskivers.com/history.html]

Cast Iron Aebleskiver Pan and Turners


Aebleskivers in Coeur D’Alene, ID describe these treats as Danish meaning apple slices. These are traditional Danish pancakes in a distinctive shape of a sphere. Maybe a cross between a Beignet and a Funnel Cake, without all the grease! So maybe all of this will convince you to try these sweet treats. If so, here is the recipe we use. Enjoy! CS Danish Aebleskiver.

Here is our first try. Homemade Huckleberry and Raspberry Jams. Scrambled eggs, too.


And if you want some great polenta recipes – Idaho grows awesome polenta – look here: 17 Polenta Recipes.

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Great Birthday Sunday at Parma Ridge and Elsewhere

16 Monday Sep 2019

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Red Wheat Bread, AirFryer, Bistro - Parma Ridge Winery, Boise Food Adventures, Boise Foodie Guild, Breakfast At The Captains Shack, Brunch at Parma Ridge Winery, Captain's Shack, Chef Storm Hodge, Comfort Food, Cooking Styles, Dessert, Dinner At Parma Ridge Restaurant, Dinner at Parma Ridge Winery and Bistro, Dinner For Robin, Dinner With Family, Dinner With Friends, Eggs, Eggs Omelets, Food Photos, Idaho Chefs, Mushrooms, Parma Ridge Specials, Parma Ridge Winery, Parma Ridge Winery Bistro, Party Time, Photos, Photos By: Bob Young, What's For Dinner?

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Captain's Shack, Parma Ridge


Happy Birthdays –

Myra

Chris

Robin

And to Robin – we have some feeders attracting the hummingbirds – Happy Birthday!

And here are some things that Stephanie and Chef Storm Hodge made for us. Delicious! Thank-You!

The Bomb. 2016 Big Red

Coconut Shrimp

Romaine Caesar Salad

Mushroom Omelet

Wine Lovers Chocolate Cake

And earlier this week, I made Robin –

AirFryer Shredded Wheat with Caramelized Sugar and Fruit

Avocado Sandwich on Toasted Acme Bakeshop Whole Wheat, Garlic, Avocado and Heirloom Tomato Slice

And this, too!

Chicken Potpie

Chicken Potpie. And all from Scratch!

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Joe Mamma’s Breakfast

13 Thursday Jun 2019

Posted by Bob and Robin in 5-Stars, Blue Crab, Boise Area Food Adventures, Breakfast, Breakfast With Robin, Carnitas, Classic Sauces, Comfort Food, Crab Cakes, Eggs Benedict, Food - Mexican, Food Photos, Galaxy 9 Photos, Hollandaise Sauce, Housemade Hollandaise Sauce, Housemade Sauces, Photos By: Bob Young, Pork, South Idaho Foodie, What's For Dinner?

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Carnitas, Joe Mamma's, South Idaho Foodie


Joe Mamma’s Eatery, (208) 939-3917, 3510 N Eagle Rd, Meridian, ID 83646. “Joe Momma’s is owned and operated by Kathleen Wise and Danette Smith. Danette Smith has over 20 years of experience owning and operating successful restaurants. Danette Smith was owner and operator of 9th Street Sandwiches for 2 years, which she then sold to pursue Moon’s Kitchen Cafe, which she owned and operated for 10 years until selling the restaurant in 2001.” [Website] They have an awesome breakfast menu that will challenge Goldy’s Breakfast Bistro or Manley’s – remember them all of you in Boise?. The dining area is large and spacious. The Waite Staff is good and eager to help, especially our Server, Rachel. Our breakfast plates were quite large and all made fresh. Yes! Fresh crab cakes made from Blue Crab, fresh carnitas from pork and housemade Hollandaise sauce.
A well deserved 5-Star rating mainly for the quality of the food they serve. (The oatmeal that someone ordered was huge!)
Here are some photos from our visit. Enjoy! But first. Robin also had a pancake with her breakfast. It had to be 14″ in diameter! She brought it home. Left-Click any photo to see it enlarged.

The patio area. 8 tables

Their coffee mugs!

Pork Carnitas Benedict with Housemade Hollandaise and Potatoes and Avocado Slices

Crab Cake (Blue Crab) Benedict and Housemade Holandaise with Potatoes

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