Old Folks Meals at “The Home”

15 Sunday Dec 2013

Posted by Bob and Robin in Acme Bake Shop Breads, Bacon, Bread, Buy Idaho, Captain's Shack, Chicken, Comfort Food, Eggs, Local Harvests, Local Markets, Main Dish, Photos By: Bob Young, Sourdough Bread, Spinach, What's For Dinner?

≈ Leave a comment

Tags

bsu, eat local, ESPN, local farmers market

Actually, pretty good meals today. Found out too, that BSU is a 2.5 point underdog in the Hawaii Bowl on December 24 (6:00pm Mountain Time on ESPN) when they play Oregon State. We’ll see! Anyway, here’s what we had for breakfast and then dinner. Enjoy! And, I just thought of this, here are the products for these two meals that were local: Eggs, spinach, sourdough bread, jam, bacon, chicken, potatoes and the wine for dinner was a 2010 Cold Springs L’attraction White Table Wine, a Gold Medal winner in the 2013 Idaho Wine Competition.

Eggs Florentine Bacon Acme Bake Shop Sourdough Toast with Housemade Idaho Hucklenberry Jam Strawberry Fan

Eggs Florentine
Bacon
Acme Bake Shop Sourdough Toast
with
Housemade Idaho Huckleberry Jam
Strawberry Fan

Fried Chicken, Housemade Cornbread, Peas, Mashed Potatoes Chicken Gravy

Fried Chicken
with
Housemade Breadcrumbs
Housemade Cornbread
Peas
Mashed Potatoes
Housemade Chicken Gravy

New Boise Farmers Market

30 Saturday Nov 2013

Posted by Bob and Robin in Boise Farmers Market, Buy Idaho, Coffee, Comfort Food, Food Photos, Idaho, Idaho's Bounty, Italian foods, Local Farmers Markets, Local Harvests, Local Markets, Party Time, Photos By: Robin Young, Pizza, What's For Dinner?, Whats For Lunch?

≈ Leave a comment

Tags

Colombian coffee, free range pizza, lunch, neckar coffee, New Boise Farmers Market

The end of the Farmers Market is in sight. So sad! It has been a good season so far as we are concerned. Great indoor venues for these cold Boise, winter days. The new location for the summer months at 10th and Grove is also great.
We visited two new vendors today, Free Range Pizza (pictured here) and Neckar Coffee. Both were very good. Enjoyed the pizza – thin crust. Slightly crispy, but also a chewy interior. Good flavors and flavor combinations. Went very well with the coffee we had, a fresh ground, full bodied Guatemalan coffee. Great job to both vendors. If you are at the market or you see them at a function, be sure to get some of their product, either coffee or pizza or both. You will be pleased as were we. Cheers!

Free Range Pizza

Really an excellent pizza as described above. We did like this one.

Great, fresh brewed coffee!

Great Ham and Cheese on an Acme Bake Shop Ciabatta Roll.

Looking for a parking space. Yup! Downtown Boise. No telling what you will see.

Two Great Meals!

24 Sunday Nov 2013

Posted by Bob and Robin in 5 Hour Duck, Bronco Nation, Captain's Shack, Chilies Rellenos, Comfort Food, Dinner With Friends, Duck, Ethnic Foods, Main Dish, Mexican Food, Party Time, Photos By: Bob Young, Recipes, Special Events, Things To Do, What's For Dinner?

≈ Leave a comment

Tags

5 hour roasted duck, Acme Bake Shop ciabatta, Chile Rellenos Casserole

On Saturday night, we went to a BSU game party. BSU lost 34-31 to San Diego State. Yuk! But to save the day, Robin’s brother Brian sent us a recipe for Chile Rellenos Casserole. We used it as a dip and the people loved it!! It really was good and Thank-You Brian!! We just altered the recipe slightly.

Chile Rellenos Casserole

Chile Rellenos Casserole

Serves 8

Ingredients:
2 pound lean ground beef, 95% or Kobe
2 t Cumin
1 T Oregano
1/2 onion chopped, lightly caramelized
1/2 teaspoon salt
1/4 teaspoon pepper
1 10 oz can diced fire roasted green chilies
1 lg Jalapeno pepper, seeds and ribs removed and diced
1 15oz can Black Beans, rinsed
1 15oz can whole kernal corn
1 10oz can Ro-Tel
1 1/2 cups shredded Cheddar cheese or Mexican blend of cheeses
3/4 cup milk
1/8 cup all-purpose flour
1/2 teaspoon salt
dash pepper
2 eggs

Preparation:
In a heavy skillet over medium heat, brown ground beef, diced jalapeno and onion; drain off excess fat. Place in a bowl and sprinkle beef with the first 1/2 teaspoon salt, 1/4 teaspoon pepper, cumin and oregano. Stir with a spoon to mix all the herbs.

Rinse the black beans and drain the liquid from the corn. Mix the beans, corn and Ro-Tel. Spread the mixture evenly in the bottom of a casserole dish.

Spread the meat mixture evenly on top of the bean mixture.

Combine milk, flour, salt, pepper and eggs. Whisk until smooth. Pour over meat and chili mixture. Sprinkle the cheese evenly over the top of the casserole. Bake at 350° for 45 to 50 minutes, or until bubbly and the cheese is melted. Let the casserole cool for 5 minutes before serving. Serve with corn chips or with the chip of your choice. Enjoy!

Then we had our neighbors, Kelley and Scott and their daughter, over for a Five Hour Roasted Duck dinner. There is a recipe for this roasted duck in the recipe section of this blog.

Five Hour Roasted Duck

Orange Infused Wild Rice

Green Salad

Acme Bake Shop Ciabatta Pull-Apart Rolls

Gravy

Peach Melba with Housemade Oatmeal Cookie

A variety of wine and sherry. It was a good foodie weekend with good friends. Thank-You everyone. Cheers!

Lunch At Mazzah

11 Monday Nov 2013

Posted by Bob and Robin in Boise, Boise Adventures, Chicken, Comfort Food, Cooking Styles, Lamb, Mazzah - Mediterranean Grill, Photos By: Bob Young, Restaurant Reviews, Restaurants, What's For Dinner?, Whats For Lunch?

≈ Leave a comment

Tags

Mazzah, Mediterranean Grill

And it was a good lunch! Huge servings. Robin and I should have shared a plate. I ate too much and she brought half of her’s home. Very, very good. Great flavors. Here is a link to Mazzah – Mediterranean Grill. They are located at 1772 W State Street in Boise. (208) 333-2566. They also have a grill at 404 E Park Center Blvd., Suite 250. (208) 333-2563. My only problem is that the service was a little slow. The Chicken Kabobs that I ordered were fresh made, but it took almost 20 minutes. We were there at the lunch hour, so that may have been part of the problem. The restaurant is small. Still good food, though. Just be prepared to wait. Here are some photos from today. Enjoy!

Robin, Janine and Gina enjoying the experience.

One of the mixed chicken kabob platters.

Eat, Drink and Be Merry ……………….

11 Monday Nov 2013

Posted by Bob and Robin in Appetizers, Boise, Boise Adventures, Captain's Shack, Chocolate, Chocolate and Food, Comfort Food, Cooking Styles, Duck, French Foods, French Wines, Friends, Gaston's Bakery, Locavore, Main Dish, Party Time, Photos By: Bob Young, Salads, Salmon, Soup, Special Dinners, Special Events, Things To Do, What's For Dinner?, Wine and Food, Wine Dinners

≈ Leave a comment

Tags

DineOut Boise

………….. For tomorrow you may be dieting! Boise had this wonderful program called Dineout DowntownBoise where some of the restaurants offered a 3-Course dinner for $30. I have posted earlier on the subject, but it only lasted a week, so one had to hurry to make all of the eaterys. We didn’t make them all, but we tried.
I would be remiss if I did not mention the sponsors of this week long event: Boise Weekly, Sysco, the River – 94.9FM, Agri Beef Co., I Support Idaho Wines, Pepsi, DOWNTOWNBOISE Assoc. and Downtown Parking. Thank you one and all for offering this program. It was a joy!
And for the last dinner we went to Le Cafe de Paris where we met Michael and Sandra. Wonderful and fun people. He plays a mean guitar!! Ed K, we must introduce the two of you.

Can not have a good meal without a good wine …….

and can not have a good dessert without a good wine. (Both of these were from our cellar.)

When there is a choice on the menu, as there was at Le Cafe, Robin and I will usually get “one of each”. That way, we can try all and share. Le Cafe offered two entrees of each course. Here is what we had.

Salade de Bettraves et noisette
Butter lettuce topped with gold and red beets, toasted hazelnuts and served with a mustard vinaigrette

French Onion Soup

Confit de Canard
Duck confit
served with
roasted potatoes and Calvacios flambe apples

Saumon Papillotte Salmon with white wine, tomato and shallot baked in parchment paper

Dessert. Need I say more?

One each, then share!!

And then on Sunday night we made a 5-Hour Roasted Chicken. The recipe for a 5-Hour Roasted Duck is in the recipe section of the blog – See the headings above. We used the same recipe for the chicken.

5-Hour Roasted Chicken

Michael and Sandra joined us for the dinner party. Lots of wine. Some Scotch, Amarula, B&B, Guinness and Armagnac.

24 Hour Food Excursion

09 Saturday Nov 2013

Posted by Bob and Robin in 10 Barrel Brewing, Acme Bake Shop, Acme Bake Shop Breads, Boise Farmers Market, Burger and Brew, Comfort Food, Eggs, Food, Kobe Beef, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Main Dish, Party Time, Photos By: Bob Young, Pickles, Special Beers, What's For Dinner?

≈ Leave a comment

Tags

10 Barrel Brew Pub Boise, Apocalypse IPA, Boise Farmers Market, Chicken Pot Pie

We might as well start at 10 Barrel Brew Pub here in Boise for some awesome brew – Apocalypse IPA pictured here – and some great food! We went there for a beer group meet-up, but it was jammed full of people and tables were at a premium, especially at 7:00 at night on a Friday. Great to see that they are doing well, but it was still full. The food, as always, was super and in MNSHO (My Not So Humble Opinion) serves some of the best pub food in Boise. Their Pub Burger is superb as is their Chicken Pot Pie. The Fish and Chips here are also great. Great to have them use as much local products as possible. (There are some brew pubs here in Boise that need to try some real pub food!) Here are some photos of our food. You be the judge and then we will meet you there to join you for dinner. Enjoy and Cheers! Left-Click any of these photos to see enlarged.

Suede – Imperial Porter and Apocalypse IPA

The Suede on the left is probably one of their boldest brews and comes in at 9.6% ABV. And to read from their beer list, “The cross country melding of brewers minds finds them creating an Imperial Porter with avocado honey, plus jasmine and calendula flowers from stone farms. The result? Suede is described by their creators as ‘soft and seductive’ and an ‘all season wonder’.” I am not generally a Stout or Porter fan, but I will have this one again. It is good!
The Apocalypse IPA is a West Coast style beer and is their flagship beer. My first introduction to this brew was in Bend, OR – the home of 10 Barrel – in a blind tasting with Deschutes Inversion. The Apocalypse IPA was a clear winner. This brew comes in at 6.8% ABV.

Housemade Chicken Pot Pie and Green Salad with Shallot and Lemon Vinaigrette

Housemade Chicken Pot Pie
Green Salad
with
shallot and lemon vinaigrette

The Chicken Pot Pie is well worth returning for a second helping. And the salad with that dressing was awesome. Delicious!

Pub Hamburger and Sweet Potato Fries

This plate is a “stand-by” for me when I can not make up my mind what to have to eat. Both of the two plates pictured – the burger and the pot pie – went equally well with both brews pictured above, but in my opinion, the Suede Imperial Porter went best with both dinners!

Chocolate Sundae

This was huge and needed more than 2 spoons and probably 4. Yes, it is that big!

So moving on in our quest for food – as though we have not found enough yet – Saturday morning found us at the Boise Farmers Market in the winter location through December 21, at 8th Street and Fulton. So great to be able to get the fresh, local produce into December. Yum!

The sign to the market.

“Still Life” at one of the entrances to the market.

Main entrance to the market.

Robin talking to Janie Burns of Meadow Lark Farms.

Some of the products offered.

Karen Evans of Rollingstone Chevre.

Fall Is The Season For Sauerkraut

28 Monday Oct 2013

Posted by Bob and Robin in Bacon, Captain's Shack, Comfort Food, Ethnic Foods, German Food, German Recipes, Main Dish, Party Time, Photos By: Bob Young, Pork, Sauerkraut, Traditional Food, What's For Dinner?

≈ Leave a comment

Tags

German Recipes, pork and sauerkraut, Sauerkraut Recipe

Fall is in the air. 51 degrees and a light rain is falling. The perfect time of year for pork and sauerkraut, or, as My Best German Recipes say, “… Kassler Ribs with Sauekraut is a German specialty they are called in German “Rippchen” – Kassler is smoked pork from the loin and it comes in slices with or without the bone.” There you have the pork side of the equation, but what about the rest? What about the sauerkraut? How does one prepare it? Use a good fresh sauerkraut, preferably one you have made. But use one that has no herbs or spices. (I may have to change my recipe!! Here is a link to a Sauerkraut Recipe) Add the sauerkraut to a large pot. Add bay leaves, Juniper berries and pepper into a sachet. Add to kraut. Cook off some German Speck – or a good bacon – and some onion. Add to the pot of kraut and slowly cook for 20 to 30 minutes.
As for the recipe for the pork, try this one. German Ribs with Sauerkraut. There is also a link to making mashed potatoes to serve with this dish also. This sauerkraut dinner would also be good in a slow cooker with a pork roast. And here is yet another recipe that just might be the best in a Crockpot. Pork Roast mit kraut ist gut!. Anyway, some yummy things to think about on these Fall days. Enjoy!

November Schedule At “The Buzz”

24 Thursday Oct 2013

Posted by Bob and Robin in Appetizers, Bistro, Comfort Food, Party Time, Sandwiches, Special Events, What's For Dinner?

≈ Leave a comment

Tags

Beaujolais Nouveau, Buzz Coffee, wine tasting

Here is the November Schedule of Events at The Buzz in Boise. There are some fantastic events coming up. Start with this Saturday, Oct 26 (I know, it’s not November, but close enough!). The Saturday Classical Jam is a free event and if you play an instrument, bring it and a music stand. This is a FUN, FUN, FUN night. Here are the rest of the events. See you there.

Buzz Coffee and Wine – Fall Events

Hope everyone is getting ready for this busy holiday season that is rapidly approaching. We at Buzz have several fun events planned for you and your family. Let us know if you need any catering done over the holiday season, we even do private party wine tastings and/or dinner at your place or ours so contact us if you have any questions about how to organize an event for your friends or family.

RosieMADE
On October 24 from 6-8 I will be at “Girls Night Out” at RosieMADE (2033 N 35th St Boise Idaho 83703) along with Your Color Image, Bioceutica, Wholistic Beauty Boutique,and Arno Confections for a fun evening out. I will be featuring a wine tasting of Halloween wines made in the USA. Stop by and check it out.
Music at the Buzz
Each Friday Night (and a few Saturdays) we have music and wine tasting.
Wine Tasting starts at 5PM with music starting at 7PM.
October 25 Dr Todd Palmer
October 26 Classical Jam Night (starts at 6)
November 1 John Cazaan
November 8 Carter Freeman
November 15 Jim Lewis
November 16 Jean Cardania
November 22 Wayne White
November 29 Blaze and Kelly
Wine Club
Our next wine club dinner is November 12 or 13 at 6:30. We will be discussing holiday traditions and food and wine. Its $15 per person for dinner, wine and discussion. Reservations are required (please let us know of any food intolerance or allergies with your reservations).
Beaujolais Nouveau
On November 21 we will have this years Beaujolais Nouveau to sample along with ‘gobbler’ sandwiches for a dinner special, tends to be an excellent choice for a red to go with Thanksgiving dinner. Reservations are not required just stop by for the first taste of the 2013 vintage.
Enjoy your Halloween and stay safe. Let us know if you need any special wines for the holidays. Hope to see everyone soon.

Sincerely,
Cristi and Tom Takeda
Buzz Coffee and Wine

43.624890 -116.214093
Reblog:
Email
Pinterest
Facebook
Print
More
X
Instagram
Like Loading...

Boise Farmers Market Fall Fundraiser

21 Monday Oct 2013

Posted by Bob and Robin in Beef, Boise Adventures, Boise Farmers Market, Brats, Carrots, Comfort Food, HDR, Heirloom Squash, Herbs, Idaho Wine, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Party Time, Photos By: Bob Young, Special Events, Squash, Tapas, Things To Do, What's For Dinner?, Wine and Food

≈ Leave a comment

Tags

Homestead Farms, Meadow Lark Farms, New Boise Farmers Market, Purple Sage Farms

Yes, even The New Boise Farmers Market must have funds to operate. And since it is not privately funded, the funds must come from the public sector. That’s you and me!! So Robin and I did attend. It was held at the Purple Sage Farms outside of Middleton, ID. A beautiful Fall day as you can tell from some of these photos.
Robin and I try very hard to eat local products and we are totally committed to the “Buy Idaho” and “Support You Local Farmers” programs. We are at the New Boise Farmers Market every Saturday and we will follow them indoors on November 2, 2013 to their winter home at the Fulton Street (Boise) location. So we were very pleased when we got the opportunity to attend this gala event at the Purple Sage Farms. Enjoy these photos and please, please support your local farmers. From the New Boise Farmers Market web page,

Vision: The Boise Farmers Market is a community marketplace where local food and agricultural products are available year round and where the community can learn about and become engaged in food system issues. The Market is a catalyst and incubator for local food-related activities in the region, and helps to build personal and community self-reliance.

Mission: The Boise Farmers Market supports a regenerative, healthy food and agricultural system by operating a vibrant marketplace featuring locally grown and crafted products.

Tim Sommer and his son Mike, owners of the Purple Sage Farms, talk to the crowds that were there.ike3 loves to work on and with the land. They use only their own compost and their water supply is from the Payette River.

Tim Sommer and his son Mike, owners of the Purple Sage Farms and our hosts today, talk to the crowds that were there. Mike loves to work on and with the land. They use only their own compost and their water supply is from the Payette River.

Daughter Arie Sommer and Grandmother Ava Latteman

Daughter Ariie Sommer and Grandmother Ava Latteman

Bill Gates, Homestaed Farms whose beef were pasturing directly across the road, talks to the folks about his years of experience of raising cattle, among other livestock. Their products can be found at the New Boise Farmers Market and in Whole Foods. It is some very good beef!

Bill Gates, Homestead Farms whose beef were pasturing directly across the road, talks to the folks about his years of experience of raising cattle, among other livestock. Their products can be found at the New Boise Farmers Market, of course, and in Whole Foods here in Boise. It is some very good beef!

Karen Ellis and Janie Burns discuss the program for this afternoon.

Karen Ellis and Janie Burns – Meadow Lark Farms – discuss the program for this afternoon.

Here are some photos of some of the greenhouses that Purple Sage Farms use for winter production of their vegetables and herbs. Temperatures during the summer may reach well above 100 degrees, so they whitewash the outsides to reduce the intensity of the sun.

Greenhouse Row. There are about 10 houses here.

Greenhouse Row. There are about 15 houses here.

Rosemary and Lettuce

Basil

I think these are carrots.

With all of the available source for different foods, look what they served.

Stuffed Peppers

Delicioso Squash. (I am not a squash fan, but this was delicious!)

Pepper Bruchetta

Kabobs with Zucchini

Hot Dogs

Brats

What a great afternoon! Interesting. Informative. Delicious. Thirst quenching.

Liquid Refreshment is served.

Yum Day In The Kitchen

15 Tuesday Oct 2013

Posted by Bob and Robin in Acme Bake Shop Breads, Baking, Breakfast, Captain's Shack, Carrots, Chicken, Comfort Food, Locavore, Photos By: Bob Young, Plums, Soup, Sourdough Bread, What's For Dinner?

≈ Leave a comment

Tags

Acme Bake Shop, candied carrots, chicken dinner, plum cake

Yes it was. Starting at breakfast. Thinking of something for dinner. The arrival from Angel Petrogallo of a wonderful Broccoli Shred Soup – Doctored it somewhat, but very little – and then a good, I think, chicken dinner with candied carrots. Then Robin says she wanted a plum cake (pictured here) and she had a recipe. Only thing is, one must wait 24 hours before eating. “They” say it’s better! You be the judge. Here is our day of cooking. Oh, by the way. We did receive our autographed copy of Two Million Meals Later – House Recipes from Boise’s Brick Oven Bistro today. This is going to be a fun cookbook. Yup! One more for our library. Enjoy.

French Toast Made with Acme Bake Shop Sourdough Raspberry Syrup Cantaloupe

French Toast
made with
Acme Bake Shop Sourdough
topped with
Raspberry Syrup
Sliced Cantaloupe

Angel's Cream of Broccoli Soup Candied Carrots Braised Herbed Chicken with Housemade Plum Sauce

Angel’s Cream of Broccoli Shred Soup
Candied Carrots
Braised Herbed Chicken
with
Housemade Plum Sauce
Acme Bake Shop Rye Bread (Not shown)
Yes, I did change it, but only slightly. I added a very little, maybe a 1/4 cup of cream and a dash of salt. It was an awesome soup! Thanks Angel.