• About and Contact
  • Air Fryer Cooking Charts and Conversions
  • Air Fryer Recipes – Update: August 2020 – Chicken Olivia
  • Barcode Country List
  • Boise Foodie Blog Recipes – Updates: Dec 2020 – Herbs de Provence
  • Boise Restaurant Guide – 52 Restaurant Choices! Updated: July 2018
  • Companion Garden Planting
  • Instant Pot Recipes – Update August 2020 – IP Chicken with Ketchup, Honey and Soy
  • Recipes from the Captain’s Shack: Dec 2020 – CS Prime Rib

Boise Foodie Guild

~ – Enjoy a meal or a recipe with us! Be sure to check the Sidebar and Menu above. Interesting resources are listed there. Most are hot links. Air Fryer (AF), Instant Pot (IP) and Captain's Shack (CS) recipes now have their own page. Subscribe to the blog. It's still FREE!

Boise Foodie Guild

Category Archives: Comfort Food

3 Delicious Meals

05 Thursday Jan 2023

Posted by Bob and Robin in 5-Stars, Appetizers, Bacon, Blue Crab, Buy Local, Captain's Shack, Celebrations, Classic Cuisines, Comfort Food, Cooking Styles, Corn Bread, Crab, Ethnic Foods, Food - Jewish, Food Photos, Food Trivia, Ham, Hanukkah, Healthy Eating, History of Food, Housemade Soup, Idaho Potatoes, Jewish Food, Main Dish, Party Time, Photos By: Bob Young, Recipe - Jewish, Recipe - Soup, Recipe By: Captain's Shack, Recipe: Bob and Robin Young, Recipes, recipes appetizers, Rice, Special Information, What's For Dinner?

≈ 1 Comment

Tags

Blue Crab, chard, Crab Dip, hoppin' John, Latkes


captains-shack-pipe-signed-Walkway-LMPOver the past several weeks, we have made some really good meals. Potato Latkes for one (https://www.rockinrs.com/CS-Latkes.pdf), Hopping John, aka Hoppin’ John, (http://www.rockinrs.com/CS-Hopping-John.pdf) and an East Coast style Crab Dip (http://www.rockinrs.com/Marges-Crab-Dip.pdf). Potato latkes are a traditional Chanukah dish,Hoppin’ John is a traditional southern, New Year’s Day meal with ham hocks and black eyed peas (cow peas) and a superb East coast style crab dip. I do hope you enjoy these.

30Dec2022_1_Captains Shack_Latkes Frying

From Chabad.com we learn that,

“Latke (pronounced LOT-keh, LOT-kah or LOT-kee) is Yiddish for “pancake.” On Chanukah, it is traditional to serve latkes (most often potato) fried in oil to celebrate the Chanukah miracle, which involved the oil of the Temple menorah lasting for eight days instead of just one. Those of the Jewish faith, eat foods that reflect the significance of a holiday—such as matzah on Passover and apples dipped in honey on Rosh Hashanah and Chanukah is no exception. For at least the last thousand years, Jews have traditionally eaten oily foods on Chanukah.” In other words, it’s tradition.

5Jan2023_1_Captains Shack_Hoppin John Cooks

Hoppin’ John, on the other hand, is a traditional southern United States dish that is usually eaten on New Year’s Day to bring good luck. The recipe, although not totally like this one, dates back to the early 1800s and is made with ham, or ham hocks, black eyed peas (cow peas), rice, bacon and collard greens, or if you want spinach or rainbow chard. The first written recipe appeared in “the Carolina Housewife” in 1847. It was written by Charlestonian Sarah Rutledge.

5Jan2023_1b_Captains Shack_Marge Crab Dip

 

This third dish is actually an appetizer. We originally had it at the home of my brother and his wife. I love it! Full of blue crab and I have added the salad shrimp and green onion. It is probably best to make it and then refrigerate it for a while so as to let all the flavors “marry”. Chilling after making, brings out the sweetness and flavor of the blue crab. Chilling brings out the Taste of The Sea, Goût de la mer.

I hope you try some, or all, of these recipes. All are good and fun to prepare, even though the Hoppin’ John is a little involved to make, but not impossible.

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

Tri-Tip Grilled

16 Friday Sep 2022

Posted by Bob and Robin in 5-Stars, BBQ Beef, BBQ Rubs, BBQ Sauce, BBQ Veggies, Captain's Shack, Classic Cuisines, Classic Sauces, Classis Sauces, Comfort Food, Corn, Cuts of Beef, Dinner At The Captains Shack, Dinner For Robin, Dinner With Robin, Food - Make Your Own Meals, Food Photos, Grilled Vegetables, Grillin' and Chillin', Housemade Rubs, Housemade Sauces, Idaho Beef, Idaho Vegetables, Main Dish, Malheur River Meats, Marsing, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - BBQ, What's For Dinner?

≈ 1 Comment

Tags

BBQ, bbq beef, BBQ Sauce, recipes, Tri-Tip


captains-shack-pipe-signed_LMP

We had a great time this past week, developing some recipes and grilling. Never have done a Tri-Tip, so it is time to dive in! And this one was superb. Great grill taste and smoke that did not overpower the beef, as smoking does. Good smoke ring and cooked, I think, to perfection. Juicy and succulent and medium rare. Here is the recipe we came up with. Enjoy! http://www.rockinrs.com/CS-Grilled-Tri-Tip.pdf And to go along with the BBQ, one needs to have a good BBQ Sauce. I prefer a KC Style sauce and here is what I came up with. Enjoy with your BBQ. http://www.rockinrs.com/CS-BBQ-Sauce.pdf

BP-9Sept2022_1e_Captains Shack_Tri Tip

Here is the Tri-Tip on the grill with some roasted corn.

BP_16 Sept 2022_1a_Caaptains Shack_Tri Tip Sliced

This is the sliced Tri-Tip. Good color and smoke ring.

BP_16 Sept 2022_1b_Captains Shack_Tri Tip Plated

Dinner is plated with the Roasted Corn and the BBQ Sauce.

I know from our FB page and from the emails I have received, that folks are interested in some information about a Tri-Tip. So here is some. From steakschool.com,

Tri tip is a triangular cut of beef cut from the bottom of the sirloin. Named after its triangular shape with a tapered “tip”, tri tip might just be one of the most flavourful cuts of meat that you’ve never heard of.

Often confused with brisket or picanha, tri tip is most popular in southern California, so you can be forgiven if you’ve never come across it before. It is also called a California cut, a bottom sirloin butt, a Newport steak, a Santa Maria steak or even referred to as a “poor man’s brisket”. But unlike brisket – which comes from the front of the cow, below the chuck – tri tip is actually considered a steak.

Tri tip dates back to early 19th century America, where it was a write-off and ground up to be used in hamburger meat. It wasn’t until the 1950s when Bob Schutz, the then-owner of Santa Maria Market, upon receiving an excess of hamburger meat, decided to prepare and eat it like a steak. The result was well received and the rest, as they say, is history.

Hope you enjoy this. Please let us know. Thanks.

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

It’s Been A Good 2 Weeks

15 Friday Apr 2022

Posted by Bob and Robin in Acme Bake Shop Sourdough, Birthdays, Bistro, Brocolli, Buy Idaho, Buy Local, Cakes, Captain's Shack, Carrots, Chicken, Classic Cuisines, Comfort Food, Curry, Dessert, en Papillote, Food - French, Food - India, Green Beans, Green Salad, Housemade Soup, Idaho Trout, Local Farmers Markets, Parma Ridge Winery Bistro, Party Time, Photos, Photos By: Bob Young, Recipe By: Captain's Shack, Recipes - French, Recipes - India, What's For Dinner?

≈ 1 Comment

Tags

chicken, curry, en papillote, French Food, India foods, kokanee, kokanee salmon, Papillote


First of all. I made it to 80 the first of April and I thank all who helped me make it an awesome day! Parma Ridge Bistro and Winery for a super great dinner as always and the German Chocolate Cake! And Marnie and Eric for opening their house and the Open House. Thank you one and all!

The kitchen has been slow and moderately successful. If I must throw away “leftovers” then that tells me that it was not especially liked. But that’s just my opinion. So lets start with the German Chocolate Cake and homemade Cupcakes. Thank you Stephanie and Michelle. And a very special thank you to the Love of My Life, Robin – you always make these time so special!

German Chocolate Cake from Parma Ridge Winery and Bistro http://www.parmaridge.wine/
Special Occasion Sweets by Michelle Smith, our Granddaughter-In-law Anna Shanner’s sister.

Now for the dinners. One of the better ones was a Salmon Papillote. Eric caught the Kokanee 2 days prior ton the meal and it was delicious! Moist and succulent.

Salmon Papillote right from the oven.
Salmon Papillote plated with a Green Salad and Carrots and Broccoli cooked in the papillote

And next there was an Indian Style Butter Chicken, a Rachael Ray treat that I “tweaked” somewhat. http://www.rockinrs.com/CS-Butter-Chicken.pdf. I added Kashmir Curry Powder that we make ourselves, which cuts the heat spice, somewhat. http://www.rockinrs.com/CS-Kashmir-Curry-Powder.pdf I also added some Sake. Here it is.

Indian Style Butter Chicken

And finally, we had some boneless, skinless chicken thighs leftover from the Butter Chicken, so I made some Chicken Rice Soup and I really liked it.

Homemade Chicken Rice Soup

So there you have some of the menus we had in the past week or so. The “not so popular” ones are not included. But enjoy these. I did. There is no recipe for the papillote. From Wikipedia, “En papillote (French pronunciation: ​[ɑ̃ papijɔt]; French for “enveloped in paper”), 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. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote. It is a combination cooking method of baking and steaming.

The parcel is typically made from folded parchment paper but other material, such as a paper bag or aluminum foil, may be used. The parcel holds in moisture to steam the food. The pocket is created by overlapping circles of paper or foil and folding them tightly around the food to create a seal.

The moisture may be from the food itself or from an added moisture source, such as water, wine or stock. The choice of herbs, seasonings and spices depend on the particular e being prepared.

The parcel can be opened at the table to allow people to smell the aroma when it opens.”

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

Some More Dishes to Try

18 Friday Mar 2022

Posted by Bob and Robin in 5 Hour Duck, 5-Stars, Beef, Boise Farmers Market, Buy Idaho, Buy Local, Classis Sauces, Comfort Food, Dinner At Marnies, Dinner For Robin, Dinner With Family, Duck, Food Photos, Food Prep, Fruit, Idaho Beef, Idaho Potatoes, Main Dish, Mushrooms - Local, Pâté, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, What's For Dinner?

≈ 1 Comment

Tags

5 hour roasted duck, alfredo recipe, duck, fettuccini, fruit, green pepper, morel mushroom, nain dish, Pâté, Roasted Duck, stuffed pepper


Here are two really good meals we made. At least they’re good in my humble opinion. I liked them. The Fettuccini Alfredo our daughter found a basic recipe, but it looked a little bland, so I “adjusted” it a little. Added dried morels that were rehydrated in some white wine and added basil and fresh garlic. It was tasty. And the 2nd dish was Stuffed Peppers and i do like a good stuffed pepper. But Robin can not eat them. The last dish was 5 Hour Roasted Duck, which we all love! Take a look.

 

Fettuccini Alfredo

This was really a good dinner. As I stated above, I adjusted it. I used Half and Half instead of milk and added some white wine to the Alfredo. It was rich and smooth. Awesome flavor levels. Just be careful when adding the Half and Half that you don’t scorch it. Keep stirring gently. And I have never cooked pasta like this either. It worked fine.. (See the recipe) And too, I broke the dry pasta in half before adding to the pan. Easier for all to eat. Give it a try and let us know what you think.

Stuffed Pepper

This was a great pepper. The pepper was cooked, but still somewhat “crunchy”, but not raw. The flavor levels were great. Not over powered by the herbs or a strong green pepper taste. If you are making one, and use a larger cooking dish, try using different colored peppers – green, red, orange or whatever is available. And then serve them in the cooking dish. There was just me eating this, so I cooked it in a Pâté pan, as pictured. Worked well.

5 Hour Roasted Duck

We all like duck. But it can be greasy. So if you like duck, try this one. 5 Hour Roasted Duck. It definitely is not difficult to do. Just takes a while. 5 hours! So plan ahead! Stewed the neck and any leftover vegetable parts and reduced it down to create the gravy. Use some pan drippings and wine, too. An awesome gravy. Serve with peas and carrots, mashed potatoes and gravy and thinly sliced fruit, left from stuffing the duck. While the duck is resting, cover it with aluminum foil to keep it warm. And as a note, we have tried this with a goose, but it was not as good.

So threr you have it. Try them all and let us know how it turned out. Guten Abend!

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

Update on Sources and New Dishes

13 Thursday Jan 2022

Posted by Bob and Robin in Beef, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Buy Local, Captain's Shack, Chardonnay, Chef Jacques Pépin, Classic Sauces, Comfort Food, Cookies, Cream Sauces, Dinner At Marnies, Dinner For Robin, Food - Make Your Own Meals, Food Photos, Herbs and Spices, Hollandaise Sauce, Housemade Sauces, Idaho Beef, Idaho Eggs, Idaho Lamb, Idaho Pork, Idaho Wine, Malheur River Meats, Parma Ridge Winery, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Shell Fish, Spinach, Van Lith Ranch, Vegetables, What's For Dinner?, Wines - Idaho

≈ 1 Comment

Tags

Malheur River Meats, Meadowlark Farms Idaho Parma Ridge Winery, recipes, Van Lith Ranch


captains-shack-pipe-signed-Walkway-LMPI pretty much failed to list my sources in the Boise area for beef, pork, eggs and lamb. Some of them will even ship to you. Check the links.

For beef I am using 2 different sources. The newest source for some awesome beef products is Van Lith Ranch, http://vanlithranch.com 200 S Pennsylvania Ave, Fruitland, Idaho 83619. (208) 452-3826. We had a fabulous standing prime rib from them. “At Van Lith Ranch, we raise ultra-premium grass-fed, grain-finished beef here in Idaho. Our family ranch is located on the banks of the Payette River where three generations of Van Liths have been raising beef cattle for over 70 years. We use that generational knowledge and experience to hand-select only the highest of quality animals for our Van Lith Ranch line of meat and that personal attention and dedication shows in every mouthwatering bite.”

Another fabulous source for beef and pork is Malheur River Meats, http://malheurrivermeats.com 4276 John Day Hwy, Vale, OR 97918.(208) 573-1058. Awesome beef, but fantastic thick cut, bone in pork chops. They even have pork chops for stuffing which are cut even thicker. They carry eggs, too, in season. And, you can get a change in red meat by eating buffalo from Browns Buffalo Ranch in Nyssa,  https://cunninghampasturedmeats.com/vendors/browns-buffalo-ranch. Great meat, especially the steaks and hump roast.

For eggs and lamb, awesome lamb chops, we use Meadowlark Farms Idaho, https://www.meadowlarkfarmidaho.com/ 9904 Southside Blvd, Nampa, Idaho. 83686 (208) 466-4806. A superb source for outstanding lamb products.

BP_10Jan2022_1a_Captains Shack_Waffle Benedict

And speaking of eggs, Meadowlark Farms eggs make an awesome Hollandaise sauce and Eggs Benedict. Just look at these. This was delicious! Even went so far as to try Jacque Pepin’s style. Think I will use it again and again and again!

Not local by any means. Braised Scallops on a bed of Spinach and Chard with a light Béchamel and a Cucumber and Radish Salad with Sour Cream. Such a yum dinner. Served with a wonderful and well pared 2020 Parma Ridge Winery Chardonnay, http://www.parmaridge.wine/. They also have an awesome bistro at the winery. Superb food along with the superb wine. But make a reservation first. Check the link. Happy cooking! (BP-MJ)

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

Beef Stroganoff

05 Thursday Aug 2021

Posted by Bob and Robin in Avocado, Beef, Breakfast, Buy Idaho, Buy Local, Captain's Shack, Classic Sauces, Comfort Food, Cream Sauces, Dinner For Robin, Dinner With Family, Eggs, Food - Russian, Food Photos, Heirloom Tomatoes, Idaho Beef, Idaho Vegetables, Local Farmers Markets, Mushrooms, Pasta, Photos By: Bob Young, Pinot Noir, Recipe By: Captain's Shack, Recipe: Bob and Robin Young, What's For Dinner?

≈ 1 Comment

Tags

mushrooms avocado herbs, recipes, Stroganoff


We recently made/created a version of the classic Beef Stroganoff as pictured above. (The recipe can be found here – http://www.rockinrs.com/CS-Stroganoff.pdf). The original recipe did not call for vodka. But this is a Russian dish, so vodka is a must. We did not, however, use the traditional potato based vodka, but rather a corn based. An entirely different flavor level and profile. Seems to me to be more inline with White Lightning. The button mushrooms cut into about 1/4″ slices. Also, we added some chopped fresh rosemary, which was awesome.But look at the recipe and see what you think. We are always open to suggestions.

And then one morning, Robin asked for an Avocado and Tomato Omelet. Never thought of this combination, but it was really good. No, did not cook the avocado or the tomato, Serve with a good fresh fruit mix. In this case, blueberries and cantaloupe. CROW bread toasted from Acme Bakeshop in Boise. Great combination.

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

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?

≈ Leave a comment

Tags

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

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

“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?

≈ 1 Comment

Tags

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”

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

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?

≈ 1 Comment

Tags

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!

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

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?

≈ 4 Comments

Tags

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

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...
← Older posts

  • Bob and Robin
  • rockinrobin43

Meta

  • Register
  • Log in
  • Entries feed
  • Comments feed
  • WordPress.com

Copyright Notice

Creative Commons License
This blog and all work herein is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.

The Current Weather at the Captain’s Shack

Click the image to see the very latest and current weather at the Captain's Shack in Boise, Idaho

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 177 other subscribers

Thanks to all of these readers of this blog!

  • 274,319 Folks Reached

Monthly Archives of this Blog

Translate This Page

Assoc of Food Bloggers

Association of Food Bloggers

BFM Drive-Thru

Boise Farmers Market Drive-Thru

Air Fryer Cooking Time and Temperature Conversion Calculator

To convert to the AirFryer

AirFryer Recipes

https://www.airfryerrecipes.com/

Air Fryer Conversions

Rule of 25%. Reduce oven/frying temperature by 25% and time by 25%.

Fork To Spoon – Air Fryer and Instant Pot Recipes

Great resource for AF and IP information and recipes.

AirBnB Buhl, Idaho

Welcome to Mary Anne’s place, a historic cottage in the heart of Kelley’s Canyon Orchard. Just 20 minutes from Twin Falls, unwind in this quiet retreat by enjoying the pleasant sound of a nearby creek and views that look out into the orchard. 4 guests · 2 bedrooms · 3 beds · 1 bath, Wifi · Free parking · Kitchen, Entire House! 1903 River Rd, Filer, Idaho 83328

Snake River AVA (Idaho Wine Districts) Happenings

Follow what is happening in the Idaho wine districts, Snake River AVA, Eagle Foothills AVA and the Lewis and Clark AVA. Events, tastings, dinners and other exciting happenings. Look for BNB's at a winery.

Bloglovin’

RSS Links

RSS Feed RSS - Posts

RSS Feed RSS - Comments

-----------------------
I Know. Not Idaho Products, But still Worth A Try!
----------------------

Rockin’ Rs

----------------------
Items of Blog Interest.
-----------------------

Member of The Internet Defense League

The History Kitchen

Interesting historical information about food - prep, origins and uses. Written by a kitchen anthropologist!

-----------------------
Of Concern To This Blog
----------------------

Recent Posts

  • 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

-----------------------
Think Local!! Buy Local!!

Let them know you saw their logo on this blog. Thanks!
----------------------

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.

------------------------
Think Local!! Idaho Products.

Let them know you saw their logo on this blog. Thanks!
-----------------------

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

-----------------------
Some Awesome Recipe and Spice Sources. Culturally diverse.

Let them know you saw their logo on this blog. Thanks!
------------------------

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!

-----------------------
Some Great Boise Restaurants.

Let them know you saw their logo on this blog. Thanks!
-----------------------

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

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

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

-----------------------
Miscellaneous Items
-----------------------

Blog Syndication

NetworkedBlogs
Blog:
Boise Foodie Guild
Topics:
Food, Recipes, Cooking
 
Follow my blog

Blog Badge

Local & Regional Food Blogs - BlogCatalog Blog Directory

  • Follow Following
    • Boise Foodie Guild
    • Join 61 other followers
    • Already have a WordPress.com account? Log in now.
    • Boise Foodie Guild
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: