“Orchard House” Inspired Eggs Benedict

22 Saturday Mar 2014

Posted by Bob and Robin in Bagel, Captain's Shack, Classic Sauces, Comfort Food, Eggs, Eggs Benedict, Icebox Lox, Lox, Orchard House, Photos By: Bob Young, Recipes, Salmon, Seafood, The Orchard House, Whats For Breakfast?

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blender hollandaise sauce, Chris Thompson, Eggs Benedict, icebox lox, orchard house

A couple of weeks ago, we went to the Orchard House in Marsing, ID. and I had what they call the B o B – Best of Both. Eggs Benedict with Ham and Eggs Benedict with Spinach and Salmon. I used fresh spinach, sesame bagel and lox. I think the breakfast was awesome. The recipe for the extremely easy Hollandaise Sauce is in the recipe file above, Easy Blender Hollandaise Sauce. Look at this –

Best of Both Worlds
Eggs Benedict with Spinach and Lox
Eggs Benedict with Ham

Thank-You Kris Thompson, Owner of The Orchard House for the inspiration to make this. And Thank-You Russ Terrell for the awesomely easy Hollandaise sauce recipe and technique.

Cloud 9 Nano Brewery, Boise

18 Tuesday Mar 2014

Posted by Bob and Robin in Beer and Ale, Beer and Food, Beer Tasting, Bistro, Burger and Brew, Cloud 9 nano Brewery, Comfort Food, Dessert, Gaston's Bakery, Hamburger, Idaho Breweries, Idaho Wine, Local Markets, Main Dish, Party Time, Photos By: Bob Young, Restaurant Reviews, Restaurants, Salads, Sandwiches, Side Dishes, Sliders, Special Beers, What's For Dinner?, Whats For Lunch?

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Albertsons Shopping Center, Classic Burger, cloud 9 nano brewery, Gaston Bakery, nano brewery

The Cloud 9 nano brewery opend on March 17th in the Albertsons Shopping Center at 18th and State Streets, 1750 W. State St. It was a full house! In the following quote from their website – link above – we see that they are trying very hard to use locally produced products, both in their beer production and their food preparation. I know their hamburger rolls come from Gaston Bakery here in Boise.

We are Boise’s first nanobrewery, and the only certified organic brewery in the state, producing only four barrels per hand-crafted batch. We are focused on sustainable, local, and organic beers and our brewery also houses an amazing restaurant with a similar focus.
By keeping batches to only four barrels in size, we are able to vary our beers to match seasonal ingredients and provide a wealth of variety for craft beer lovers.
Expected Hours:
Monday – Closed
Tuesday – 11:00am to 10:00pm
Wednesday – 11:00am to 10:00pm
Thursday – 11:00am to 10:00pm
Friday – 10:00am to Midnight
Saturday – 10:00am to Midnight
Sunday – 10:00am to 9:00pm
Happy Hour from 4-6 with $1 off pints and a limited Happy Hour Menu is coming soon.

Their seasonal menu includes such items as Classic Burger – $9.50 and photo below, Chicken Pesto – $9.50, Roasted Veggie – $9.50, Shepard’s Pie – $10.50, Vegetarian Shepard’s Pie – $10.50, Corned Beef and Cabbage – $10.50 and Corned Beets and Cabbage – $8.50. I had the burger and it was very good. They use Gaston Bakery buns and 3/1 burgers (3 burgers to the pound).They also serve a wide variety of appetizers ranging from $5.00 – $7.00. Some of the folks there were getting their salads and they looked good. $2.50 – $8.95. They serve beer, of course, and their own made root beer which I had earlier and it was very good.
Good to see that they serve Idaho wines, Indian Creek Winery and 3 Horse Ranch Winery. Seating is limited, about 35 seats at tables and at the bar. They hope to have outside seating when the weather changes. Enjoy these photos and hope to see you there!

The bar area and menus.

The menus and an empty Irish Dark Lager – good lager!

Irish Dark Lager

The beer menu. They do have samples and from what I saw, three different sizes of servings. Great idea.

Classic Burger. Very good! I think I would rate this a 4-Star pub. Remember the size. It is small and not near the size of 10 Barrel Pub downtown or Kilted Dragon or Sockeye. The beer is good. The food is delightful and the service is good. Don’t be in a rush. They are just getting started and give them time. Enjoy!!

Breakfast Poblano

17 Monday Mar 2014

Posted by Bob and Robin in Acme Bake Shop, Captain's Shack, Comfort Food, Eggs, Food Prep, Mexican Food, Photos By: Bob Young, Recipe By: Robin Young, Recipes, Special Information, What's For Dinner?, Whats For Breakfast?

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Acme Bake Shop Rye, breakfast, poblanos

Poblano cut in half and seeds and ribs removed. Beat eggs. Spoon into chillies. Sprinkle with cheese and lightly dust with turmeric. Bake at 425 for 10 minutes or until the eggs gel. Yum!

Robin made these this morning. Poblano cut in half and seeds and ribs removed. Beat eggs. Spoon into chillies. Sprinkle with cheese and lightly dust with turmeric. Bake at 425 degrees F for 10 minutes or until the eggs gel. Serve with toasted Acme Bake Shop Rye. Yum!

Rachel Sandwiches For Lunch

11 Tuesday Mar 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Boise Artisan Bakery's, Captain's Shack, Comfort Food, Ethnic Foods, Horseradish, Panini Sandwiches, Pastrami, Photos By: Bob Young, Rachel Sandwich, Recipe by: Robin and Bob Young, Recipes, Reuben Sandwich, Russian Dressing, Sandwiches, What's For Dinner?

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Acme Bake Shop Rye, pastrami, rachel sandwich, reuben sandwich, russian dressing, rye bread, sauerkraut, stella artois

No. That’s not a misspelling. You might think that I meant a Reuben Sandwich. No. A Reuben is made with corned beef and a Rachel is made with pastrami. Everything else is the same. You must use a Russian Dressing [PDF format], this is our recipe, and Thousand Island is a poor substitute. (There is also a copy of the Russian Dressing recipe in the Recipe File above.) Rye bread, we use only Acme Bake Shop Rye. This is a full bodied, full flavored rye, not a “rye swirl” bread that is a substitution for the “real thing”. Boars Head Brand Lacy Swiss Cheese and Pastrami. Kosher dill pickle. Sauerkraut is also a must. Again, we use our homemade kraut. I use a panini grill (George Foreman) to grill these sandwiches. The Stella Artois is an added bonus! Cheers and Gut essen! Left-Click to see enlarged.

Rachel Sandwich
pastrami, Russian dressing, sauerkraut, Acme Bake Shop Rye, kosher dill pickle
Stella Artois

Fresh Made Chicken Pot Pies

10 Monday Mar 2014

Posted by Bob and Robin in Carrots, Chicken, Classics, Comfort Food, Healthy Eating, Onion, Pastries, Photos By: Bob Young, Things To Do, Vegetables, What's For Dinner?, Wine and Food

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Carrots, celery, Chicken Pot Pie, Frank Purdue, potato, tender chicken

Our $7.95 whole chicken, just gave us 7 meals. That’s $1.11 per meal. Or, if you figure per person for the chicken, that’s $0.56 per plate. Guess we can get our meds this month! The chicken was a little over 6 pounds. Not one of Frank Purdue’s chickens (“It takes a tough man to make a tender chicken”) but it was good. The final meal was these Chicken Pot Pies that Robin made. The pies are ready to be placed in the oven in this photo. We use both round and rectangular bowls to make the dinner. Add to this a good Tuscan wine, and we had a good dinner. Here are photos of the final dish. Enjoy!

Robin’s Chicken Pot Pie

Chicken Pot Pie in a rectangular dish. Works any way you want to make them. Delicious!

Guess Who’s Coming To Our Neighborhood?

09 Sunday Mar 2014

Posted by Bob and Robin in Carl's Jr, Classics, Comfort Food, Cooking Styles, Food Photos, Grilling, Hamburger, Local Markets, Party Time, Photos By: Bob Young, Sandwiches, Sliders, Special Events, What's For Dinner?

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Albertson, Burger King, burgers, burgers and such, carl's jr

Yup! You guessed it! Carl’s Jr at 17th and State where Burger King used to be. Ample parking and access in the Albertson’s parking lot. To open soon. Real soon, I hope! Stay tuned. Welcome to our neighborhood!

Trader Joe’s Boise Finally Open

28 Friday Feb 2014

Posted by Bob and Robin in Comfort Food, GMOs, Photos By: Bob Young, Special Events, Trader Joe's, What's For Dinner?, Wine and Food

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Trader Joe's, Whole Foods

Yes! Finally the store is open! Not as big a crowd as I expected though. Weather was good … slightly cool but no rain. I am sorry that my request to attend the Media Day was rejected, Whole Foods was more than happy to have us and even went out of their way when they first opened here in Boise. But at least I got to attend the Grand Opening/Ribbon Cutting. It was good. Here are some photos of the event, Trader Joe’s Opens.

Would you believe we started out as a small chain of convenience stores? It’s true. Way back in 1958. We were called Pronto Markets. In ’67, our founder, the original Trader Joe, changed our name (yes, to Trader Joe’s) and the way we do business.
1967 – The first Trader Joe’s opened its doors in Pasadena, California. Still there today – same spot, same parking lot.
If you were into wine – especially California wines – Trader Joe’s was the place to go. Still is. But back in the late 1960s, we sold every California wine there was.

Do enjoy the photos and Left-Click to see them enlarged. Cheers! The above quote is from the Trader Joe’s website.

The 6:30am group. Not yet a crowd but still very congenial.

As the morning awakened, the group became a small crowd.

“Trader Joer’s”

The rising sun brings activity to the store.

Boise’s Mayor Dave Bieter opens the store. Thank-You Mr Mayor for taking time from your busy schedule and attending.

Inside the store. Just one of many products. I like Lemon Curd. So does Robin.

I checked many of the produce items and most were 3000, 4000 and 9000 PLU series. That’s good …. No 8000 series that I saw.

And of course, there is always a good wine selection.

This is just one of the worldwide wine types available. All of the wines have a good price on them.

So that’s it for the Opening Ceremony. Short. Sweet. And Boise was ready for this to happen. A different type of grocery store from Whole Foods or Albertsons. I wish them great success.

Housemade Eggs Benedict

02 Sunday Feb 2014

Posted by Bob and Robin in Buy Idaho, Captain's Shack, Classic Sauces, Comfort Food, Eggs, Eggs Benedict, Housemade Hollandaise Sauce, Idaho's Bounty, Main Dish, Photos By: Bob Young, Recipe By: Russ Terrell, Things To Do, What's For Dinner?

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blender hollandaise sauce, Boise Foodie Blog Recipes, Eggs Benedict, Meadowlark Farms

OK. It’s been two weeks since I have been in the kitchen. Withdrawl!! Back to the comfort of our awesome kitchen. What to make. It’s Sunday morning – I usually make some special breakfast. OK. Just got fresh eggs from Meadowlark Farms in Nampa, ID. We have some ham and Robin bought some fresh English Muffins. We have lemon and cayenne and unsalted butter. How about Eggs Benedict? Sounds good to me. Make the Hollandaise from scratch with Russ’ recipe for Easy Blender Hollandaise Sauce. And as long as it has taken me to write this, I could have made another batch. It’s that easy and that good! The recipe is also held permanently in the Boise Foodie Blog Recipes above. Here is the result of about 20 minutes in the kitchen. Yum-O!

Statehouse Oyster Chowder on a Cold Day

03 Friday Jan 2014

Posted by Bob and Robin in Captain's Shack, Chowder, Comfort Food, Main Dish, Oysters, Photos By: Bob Young, Recipe By: Peggy Young, Seafood, Soup, What's For Dinner?

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chowder, Joseph Swan Vineyards Gewurztraminer, oysters, recipe, Statehouse Oyster Chowder

I thought this Statehouse Oyster Chowder was pretty good. Robin is not an oyster fanatic. I’m not a “fanatic”, but I do like them ever so often. Tonight, at 30 degrees and the inversion setting up, it tasted good and it was a treat to a cold body. If you would like the recipe, it is linked above. Thanks to my sister Peggy for sharing this.
Serve this with either a 2012 Ste Chapelle Special Harvest Riesling – Idaho Snake River AVA – or a 2012 Joseph Swan Vineyards Gewurztraminer, preferred, and you will have an awesome dinner on a cold, winter’s night. Enjoy the chowder. We did! Cheers. (Wonder if my Dad would have put Sherry in it. Hmmmm.)

Boise Foodies Party On!

23 Monday Dec 2013

Posted by Bob and Robin in Appetizers, Boise Foodie Meet-Up, Comfort Food, Curry, Dinner With Friends, Finger Foods, Friends, Idaho Wine, Idaho's Bounty, Indian Food, Main Dish, Party Time, Photos By: Bob Young, Recipe By: Bob Young, Recipe By: Robin Young, Salads, Side Dishes, Special Events, Tapas, Turkey, What's For Dinner?, Wine and Food

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Boise Foodie Meet-Up Group, curry, Heirloom Seed Suppliers, Idaho wine, indian food, Thai Food

And a great party it was! Great to see so many people there and to talk to them. Thanks Kat for opening your home to all of us. And the decorations, as in this tree where Robin and Tina are chatting, were marvelous. And the food that everyone shared was fabulous. And if you are in search of Heirloom seeds, here is a list of Heirloom Seed Suppliers. Enjoy the following photos and Left-Click any of them to see enlarged. And while you are at it, please rate this article above and Follow us on this blog – there is a place to do so in the sidebar. Cheers!

Kat, Rick and Tina are chatting on the couch.

Cathy

Lance, The Elevated One, and Bernadette

Krista and “Louie’s Pizza Maker”

Kitchen workers

I don’t know what to say here.

Layered Russian Salad that Robin brought. I will have the recipe posted in the Recipe File above later today.

Seven-Layer Russian Salad that Robin brought. I will have the recipe posted in the Boise Foodie Blog Recipe page, listed at the very top of this page, later today. (Seven-Layer Russian Salad Recipe – PDF format)

Turkey Meatballs. Here is the recipe: Cranberry Turkey Meatballs (This is a PDF file)

Curry, Thai food, different types of rice, chicken, pasta and much, much more. No one went away hungry!! There are some awesome cooks in this group. I like this type of Meet-Up just as well as visiting our local restaurants. As my Supervisor at the duPont Company would say many years ago, "Atta boy!!"

Curry, Thai food, different types of rice, chicken, pasta, chocolate bacon, egg salad bruchetta and much, much more. No one went away hungry!! There are some awesome cooks in this group. I like this type of Meet-Up just as well as visiting our local restaurants. As my Supervisor at the duPont Company would say many years ago, “Atta boy!!” A job well done.