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Category Archives: Dessert

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.”

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Some Meals We Have Enjoyed

07 Friday Jan 2022

Posted by Bob and Robin in Captain's Shack, Classic Cuisines, Classic Herb Blends, Cooking Styles, Dessert, Dinner At The Captains Shack, Dinner With Family, Egg Noodles, Ethnic Foods, Food - Make Your Own Meals, Food Photos, German Recipes, Herbs, Herbs and Spices, Housemade Soup, Idaho Beef, Main Dish, Morels, Mushrooms, Pasta, Photos By: Bob Young, Recipe - Soup, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Bavarian, Recipes - Dessert, Recipes - Dinner, Recipes - Sauces, Sauces, Spices, What's For Dinner?

≈ 1 Comment

Tags

beef, prime rib, soup


Sorry for the long delay in getting articles or recipes posted. It’s been a crappy Fall, but things are returning to normal now. I will create this post, as I have done in the past with all posts, with a good description of the dish and a link to the recipe that we have created. Most of the recipes, however, are original only to the point that we have altered the original recipe to fit our needs. Most of the recipes presented here and on this blog, have a note attached to them “Source: adapted from (some other recipe)“. At least then, you know where you can find the original recipe. Please, as in the past, feel free to use and try any recipe presented and let us know how it came out and if you liked it or not.

Let’s start with a great soup. Did you ever see the movie Tortilla Soup? Well here is the recipe for that soup, Tortilla Soup http://www.rockinrs.com/Tortilla-Soup.pdf. I’m sorry I don’t have a photo of it. This is fun to make – you can make it as spicy as you want – and great eating. We love it!

And to start the main course off, how about Roasted Prime Rib of Beef? Really easy to do, but be sure you follow the cooking directions exactly. Recipe – http://www.rockinrs.com/CS-Prime-Rib.pdf. This recipe calls for an herb butter and we used our Herb de Provence, http://www.rockinrs.com/CS-Herbs.pdf. Use it liberally and mix well with room temperature butter. I even went so far as to, after adding the herb butter and salt, to dry brine this in the refrigerator for 24 hours. Came out great!

And here is a great leftover prime rib dish, Leftover Prime Rib Beef Stroganoff. (recipe – http://www.rockinrs.com/Leftover-Beef-Stroganoff.pdf) The original recipe called for Baby Portabella mushrooms, but we had some dried Morel mushrooms collected this past Fall and I reconstituted them in a little vodka and used some of the liquid in the sauce.

Leftover Prime Rib Stroganoff

Total time to make this dish is about 20 minutes, not counting preparing the egg noodles or rice. If you would prefer not to use noodles, you can always use rice. If you use rice, I would probably use Basmati or Jasmin. Either way, we loved this and will make it again. Delicious flavors and easy to do. I even had someone tell me they have made a similar stroganoff with leftover meat loaf.

For the last of the prime rib, you can also make a delicious and scrumptious Prime Rib Soup. This is almost a one pot meal. Hearty with the barley in it. Great on a cold winter day. Just takes some time to make, about 3 hours and 15 minutes. But well worth it. Great herb combination in it. Here is the recipe – http://www.rockinrs.com/Prime-Rib-Soup.pdf

Prime Rib Soup

It takes a little time, but well worth it. The barley is really a great addition. That pretty much uses up the prime rib leftovers. But, there are 3 different meals from this cut of beef.

The last dish is a very German entrée. It is a Spinach Spaetzle with Speck, a German bacon. You can find the recipe here – http://www.rockinrs.com/Spinach-Spaetzle.pdf. Enjoy!

Spinach Spaetzle with Speck

This is a big, hearty meal that will satisfy most big appetites. The speck gives a wonderful flavor the the spaetzle a great texture. We used a store bought spaetzle because I don’t have a spaetzle maker. We bought the spaetzle and the speck from a German shop here in Boise.

But wait! That’s not all! What about dessert? How about some Pecan Shortbread Cookies? http://www.rockinrs.com/CS-Pecan-Shortbread-Cookies.pdf

Pecan Shortbread Cookies

A great shortbread treat full of toasted pecan bits, almond extract and a little rum, that is not in the recipe. I don’t usually do this, but our neighbor has a cookie business and they are good. Her business name is Crumb by devlyn and can be reached at (910) 405-4718 or emailed at crumbbydevlyncookies@gmail.com (No. I made the shortbread cookies!)

Enjoy these dishes. They are all good and worth a try. gutes Essen in German or biadh math is Gaelic. That covers my heritage.

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Some Recipes That We Suggest

09 Friday Apr 2021

Posted by Bob and Robin in BBQ Beef, Beans, Beef, Boise Foodie Guild, Buy Local, Captain's Shack, Dessert, Dinner For Robin, Dinner With Family, Easter Lamb, Food - Make Your Own Meals, Food - Russian, Food Photos, Holiday Menu, Photos By: Bob Young, What's For Dinner?

≈ 1 Comment

Tags

baked beans, beef stew, Halupki, lamb. shortbread, prime rib, recipes


captains-shack-pipe-signed_LMPIt’s been awhile. But we are still here. So I think it will be a good idea to look at some of the recipes we have been working on. Some of these recipes call for Herb de Provence and we prefer to make our own. Keeps it to our liking. You can see the recipe here http://www.rockinrs.com/CS-Herbs.pdf. Just remember the 3-1 ratio of using fresh versus dried herbs. For instance, if your recipe calls for 1 Tablespoon of an herb and all your have is dried, use only 1 teaspoon of the dried. (3 teaspoons=1 Tablespoon).

Since summer is right around the corner and BBQ is probably in the back of your mind, here is a recipe for some awesome baked beans. We use a mix of canned Cannellini Beans, Kidney Beans and Black Beans. A wonderful blend of tomato sauce, molasses, brown sugar and dry mustard. Jack Daniels Black Label Bourbon also goes well in this mix. Here is the recipe for these great baked beans. Enjoy! http://www.rockinrs.com/CS-Stovetop-Baked-Beans.pdf.

5Feb2021_1a_Captains-Shack_Erics-Rib-SauceAnd if you are doing a BBQ or Grilling – we love St Louis Style Pork Ribs grilled – then try Eric’s Rib Sauce to slather on the ribs and to use as a dipping sauce. It is awesome! http://www.rockinrs.com/Erics-Rib-Sauce.pdf. Please note. The recipe calls for a special cider, Basil/Lemon. It is a local (Boise) brand, Stack Rock Cidery. These ciders are available, whether this brand or not, at most grocery stores. They may have different blends. Find one you like or you can use your favorite apple cider vinegar. Just add your favorite herbs.

And if you are in mind for a beef stew, try http://www.rockinrs.com/CS-Beef-Stew.pdf, CS Beef Stew. It has the Icelandic herb lovage in it. A celery tasting green herb. If you use fresh – dried is available – be careful of the amount. The 1 cup chopped that the recipe calls for, is plenty and even at that, you might want to cut back to 3/4 cup. It is great in stews and soups.

7Mar2021_1_Capt ains-Shack_HalupkiAnd then there is Halupki. A Ukrainian stuffed cabbage leaves that means “little pigeons”. http://www.rockinrs.com/CS-Halupki.pdf This dish comes from our neighbor and we have slightly altered it. It is simply delicious. It takes right around 3 hours to prepare, but is well worth it. “The name “golubtsy” came to Russia and the region around it in the 18th century when the aristocracy traveled back and forth to eastern Europe. In France, pigeon was wrapped and cooked in cabbage leaves and stuffed cabbage rolls where then called “golubtsy” because the dish resembled the French dish.” [Wikipedia] Note: there is no “G” letter or sound in the Ukrainian language. Therefore this dish is called “Halupki” in the Ukraine. 

12April2020_1c_Captains-Shack-Easter_Lamb-Pureed-TurnipandCarrot-Green-Salad_Acme-HotCrossBun

Easter Boneless Leg of Lamb

You say you like lamb? No? Then you probably have been eating mutton. The difference is in age. Lamb is generally less than 1 year old, whereas mutton is everything else. This one is simply delicious for those who like lamb. Maybe those who say they don’t like it, may learn to eat it using this recipe.  Enjoy this lamb. http://www.rockinrs.com/Lamb-Rosemary-Garlic.pdf

29Jan2021_1_Captains-Shack_Shortbreaqd Pecaan CookiesAnd now some dessert! How about Pecan Shortbread Cookies? Yum. To give the pecans some extra flavor, roast them on s sheet pan in the oven at 350 degrees F for 8 minutes. Watch them – Don’t let them burn. Here is the recipe. Enjoy. http://www.rockinrs.com/Pecan-Shortbread-Cookies.pdf

And that does it for now. Brought you at least somewhat up-to-date, and I “learned” this new format, somewhat. Cheers.

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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?

    ≈ 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

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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?

    ≈ 1 Comment

    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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    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?

    ≈ Leave a comment

    Tags

    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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    Bacquet’s Restaurant In Eagle

    19 Friday Jul 2019

    Posted by Bob and Robin in 5-Stars, Appetizers, Bacquet's Restaurant, Baguette, Balsamic Vinegars, Beef, Boise Adventures, Brioche, Carrots, Classic Cuisines, Classic Sauces, Coquilles St. Jacques, Cream Sauces, Dessert, Dinner at Bacquet's Restaurant, Dinner With Robin, Ethnic Foods, Food Photos, French Foods, French Wines, Garlic, Green Salad, Merlot, Photos By: Bob Young, Photos By: Robin Young, Restaurant Reviews, Restaurants, Scallops, Squash, Vegetables, What's For Dinner?, Wines - French

    ≈ 3 Comments

    Tags

    Bacquet's Restaurant, Escargot, Fois Gras


    OK. This is an awesome French restaurant in Eagle, ID, just west of Boise. I know of no other French restaurant in the area of this caliber. Definitely a 5-Star restaurant! It really replaces Le Café de Paris and Andrea’s. Both of which have closed. Great interior ambiance – like sitting in a French café. The patio offers seating also, but on our visit, it was very hot. You may also have live music on the patio. It would be best to call for reservations if you decide to go. Both Chef Franck and his wife Michelle are very warm, charming and interesting. Anxious to answer question you may have. Here is some of the dishes we had and they were awesome. Delicious! Beautifully presented. Enjoy. We did. We’ll be back! Left-Click any of these photos to see them enlarged.

    Robin is happy with the food.

    House Salad and Dressing.

    Escargot in Garlic Butter

    Coquilles St Jacques in Saffron
    Super with 2016 Bourgogne Pinot Noir

    Beef Tenderloin with Fois Gras and Baby Vegetables
    Super with Les Jamelle Merlot

    Opera Cake with Almond and Chantilly Cream

    Chocolate Mousse with Chantilly Cream

    We were treated to this awesome port. Thank you Chef Franck and Michelle!

    Glass of port

    Robin and Chef Franck Bacquet

    Bob and Michelle Bacquet discuss photos and port.

    Specials board

    Anyone in Boise remember this French restaurant? Right now, Bacquet’s Restaurant is the only one that I know of.

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    Celebrating Valentines Week

    16 Saturday Feb 2019

    Posted by Bob and Robin in 5-Stars, Acme Bake Shop Breads, Baking, Breakfast At The Captains Shack, Captain's Shack, Cookies, Crab, Dessert, Dinner At The Captains Shack, Dinner For Robin, Eggs Omelets, Food Photos, Food Prep, Greens, Herbs, Hollandaise Sauce, Homemade Sauce, Housemade Hollandaise Sauce, Housemade Sauces, Housemade Soup, Idaho Eggs, Idaho Greens, Idaho Potatoes, Lobster, Lunch For Robin, Omelet, Photos, Photos By: Bob Young, Potatoes, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, Recipes - Sauces, Salad, Sea Scallops, Seafood, Special Dinners, Vegetables, Watercress, What's For Dinner?, Wines - Idaho

    ≈ 1 Comment

    Tags

    crab omelet, Eggs Benedict


    This week in mid February, 2019, was dedicated to the one I love. (There ought to be a song written to that phrase!) A week in the kitchen. Planning. Finding. Testing and tasting. Preparing. Serving. It was an exciting week and very fulfilling. I know she liked the meals – they are all gone! That’s always a good sign. Here are some of the dishes we had. And to answer the question – someone did ask – yes I did make all of this. There are recipe links where available. Enjoy! (Left-Click any of these photos to see them enlarged.)

    Eggs Benedict are always liked. Especially on a Sunday morning.

    Crab Louie salad is awesome.

    Or maybe a Crab Omelet one weekday morning.

    Scallop and Watercress Salad makes a great dinner.

    The absolute best meal, and the one that took the most time, patience and tasting, was this one. The sides that Robin wanted are checked in red. The salad and the entree are fixed.

    Valentines Day Dinner Menu
    We had a 2014 Indian Creek Winery (ID) Chardonnay with this dinner

    Caprese Salad

    Stuffed Lobster with Crab
    Brussels Sprouts in Balsamic Reduction
    Parsley Potatoes

    Two sauces were made for the entree – Lemon Butter Sauce for the lobster, and Brandy Mayonnaise Sauce for the crab.

    Chocolate Dipped Strawberries
    Peanut Butter Cookies

    After all of these delicious seafood meals and all, we had to make something, well ………. more subtle. Like some Robin’s Vegetable Soup. But this is not your standard peas, corn, tomato, etc soup. Try some leek, celery, turmeric, etc soup. It is delicious!!

    Robin’s Vegetable Soup

    So there it is – Our Valentines Day (Week) in the kitchen. Nothin’ says lovin’ like something from the kitchen! Cheers and enjoy the recipes.

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    Richard’s and Clearwater Canyon Winery Dinner

    30 Friday Nov 2018

    Posted by Bob and Robin in 5-Stars, Acme Bake Shop Breads, Appetizers, Boise Area Food Adventures, Boise Restaurants, Brunch at Richard's, Buy Idaho, Cheese, Chef Richard Langston, Chocolate, Classic Cuisines, Clearwater Canyon Cellars, Cooking Styles, Dessert, Dinner At Richard's, Dinner With The Winemaker, Greens, Idaho Lamb, Idaho Polenta Floriani, Idaho Vegetables, Idaho Wild Game, Idaho Wine, Inn At 500 Capitol, Lamb, Local Markets, Photos By: Bob Young, Potatoes, Restaurants, Restaurants To Try, Richard's, Salmon, Seafood, Sourdough Bread, Special Dinners, What's For Dinner?

    ≈ 3 Comments

    Tags

    naverin, ora king salmon, oyster aiolo, quail, taleggio, tuile


    Richard’s interior

    A wonderful event at Richard’s in Boise, an “…Inventive European bistro dishes & regional fine wines served in an elegant, romantic atmosphere. 500 S Capitol Blvd, Boise, ID 83702. 208) 472-1463”
    The dinner was wonderfully paired with wines from Clearwater Canyon Cellars, 3143 10th St, Lewiston, ID 83501. 208.816.4679. Tasting Room Hours: Friday & Saturday, 12pm – 5pm & by appointment. Left-Click any of these photos to see them enlarged.

    The Menu

    Chef Richard Langston, Richard’s

    Coco Umiker, Winemaker

    House-Cured Ora King Salmon
    Oyster Aioli
    Toast
    Greens
    2017 Lochsa Chardonnay

    Buttermilk Marinated Fried Quail
    Crispy Potato Pancake
    Organic Oregon Cranberry Sauce
    2016 Heritage Series Mary Bonita

    Delicata Squashed Stuffed with Risotto, Pecans and Imported Taleggio
    2016 Coco’s Reserve Blend No. 5

    Naverin of Lamb with Winter Vegetables
    2016 Louis Delsol Cabernet Sauvignon

    Chocolate Mousse
    Almond Lace Tuile
    Emmett Cherry Sauce
    2016 Renaissance Red

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    Buffalo Roast for Friends and Dinner

    11 Monday Jun 2018

    Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Apple, Boise Farmers Market, Brown's Buffalo Ranch, Buffalo, Buy Idaho, Captain's Shack, Dessert, Dinner At The Captains Shack, Dinner With Friends, Eggs Benedict, Garlic Scapes, Herbs and Spices, Hollandaise Sauce, Housemade Sauces, Idaho Buffalo, Idaho Eggs, Idaho Greens, Idaho Vegetables, Local Farmers Markets, Local Harvests, Local Markets, Peaceful Belly Farms, Photos By: Bob Young, Pinot Noir, Purple Sage Farms, Recipes, Roasted Vegetables, Rutabaga, Salads, Special Dinners, Spring Vegies, True Roots Produce, What's For Dinner?, Wine and Food

    ≈ 1 Comment

    Tags

    Brown's Buffalo Ranch, buffalo hump roast


    This was such a delightful meal to make for friends Krista and Jess – Krista helps weed the flower beds. And she even gave us a beautiful White Daisy plant for the front bed. – A couple of weeks ago, we made breakfast for Donna who also helps us in the garden. The breakfast was Eggs Benedict! – The buffalo was local from Brown’s Buffalo Ranch in Nyssa, Oregon. Phone: 1-(541)-372-5588 or 208-741-5449, 720 Stephens Blvd., Nyssa, OR 97913. Hump roasts can be tough. But this one cooked for 6 hours on low in the crockpot 1/2 cup bone stock and 1 cup sherry and it was awesome! Spring vegetables – baby carrots, baby turnips, spring onions and rutabaga – were placed in the broth at different times. Here are some photos. Enjoy!

    Eggs Benedict

    Fresh Beet Salad

    Buffalo Hump Roast and Fresh Garden Vegetables. Served with Acme Bakeshop Garlic Scapes and Rosemary Bread.

    Skillet Apple Pie with Cinnamon Fresh Whipped Cream (Recipe – Skillet Apple Pie)

    The dinner

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    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

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    I Know. Not Idaho Products, But still Worth A Try!
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    Rockin’ Rs

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    Items of Blog Interest.
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    Member of The Internet Defense League

    The History Kitchen

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

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    Of Concern To This Blog
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    Recent Posts

    • Let’s Look At Sourdough
    • 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.

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    Think Local!! Buy Local!!

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

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    Think Local!! Idaho Products.

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

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    Some Awesome Recipe and Spice Sources. Culturally diverse.

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

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    Some Great Boise Restaurants.

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

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

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    Miscellaneous Items
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