Awesome Roast Beef

03 Sunday Jan 2021

Posted by Bob and Robin in 5-Stars, Beef, Buy Idaho, Buy Local, Captain's Shack, Classic Cuisines, Classic Herb Blends, Classic Sauces, Dinner With Family, What's For Dinner?

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herb de Provence, rib roast

I came across this awesome way to cook a roast of beef. In this case, it was a 12 pound, 7 rib Standing Rib Roast. It was delicious! Start out at 500 degrees F and then turn the heat off for 2 hours and do not open the oven! That’s right. Leave the oven closed! Do not peek! Here is the recipe – CS Prime Rib. You will need Herb de Provence for this recipe and here is our recipe. You can adjust it to please yourself. Herb de Provence. Enjoy!

7 Rib Standing Rib Roast just out of the oven

First slice

Dinner is served!

IP Chicken with Ketchup, Honey and Soy

05 Wednesday Aug 2020

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

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asian food, chicken

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

IP Chicken with Ketchup, Honey and Soy

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

Leftover Chicken/Rice Soup

Great Birthday Sunday at Parma Ridge and Elsewhere

16 Monday Sep 2019

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

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Captain's Shack, Parma Ridge

Happy Birthdays –

Myra

Chris

Robin

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

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

The Bomb. 2016 Big Red

Coconut Shrimp

Romaine Caesar Salad

Mushroom Omelet

Wine Lovers Chocolate Cake

And earlier this week, I made Robin –

AirFryer Shredded Wheat with Caramelized Sugar and Fruit

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

And this, too!

Chicken Potpie

Chicken Potpie. And all from Scratch!

Awesome Meal at Parma Ridge Bistro, Again!

20 Monday May 2019

Posted by Bob and Robin in 5-Stars, Alaskan Salmon, Asian Food, Asparagus, BBQ Chicken, Beef, Bistro - Parma Ridge Winery, Brunch at Parma Ridge Winery, Chef Storm Hodge, Chocolate, Dinner at Parma Ridge Winery and Bistro, Dinner With Family, Dinner With Friends, Food Photos, Friends, Parma Ridge Specials, Parma Ridge Winery Bistro, Party Time, Photos By: Bob Young, Photos By: Parma Ridge Winery, What's For Dinner?

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great friends, Parma Ridge Bistro

Yes! It certainly was a great 2 hours spent in the Barrel Room eating with friends and family. Our neighbor Craig and his Mom and Dad, Craig’s girlfriend Jessica and her son and Mom, Marnie and Eric and Robin. Such a good group who all thoroughly enjoyed the experience. Definitely a 5-Star Bistro! We highly recommend them – they are open Wednesday thru Sunday and reservations are highly suggested. (24509 Rudd Road Parma ID 83660, 208.946.5187 and info@parmaridge.wine) Here is their Bistro Menu. Here is what we had! Enjoy! Left-Click any of the photos to see them enlarged.

There is always wine and beer is available, too.

House Salad. Delicious!

Robin had the beef!

Marnie had the Mushroom Omelet

Eric had the Biscuits and Gravy

Craig had the Rutherford Burger

Jessica had the Korean Chicken

Trey had the Parma Ridge Burger and Fries

Jessica’s Mom had a Poutine Bowl

Bob had Storm’s Salmon

We all had some Wine Lovers Chocolate Cake

3 Horse Ranch Winery and Bacquet’s Restaurant Dinner

10 Monday Dec 2018

Posted by Bob and Robin in 5-Stars, Bacquet's Restaurant, Boise Area Food Adventures, Cooking Styles, Dinner at Bacquet's Restaurant, Dinner With Family, Eagle Hills AVA, Ethnic Foods, Food Photos, French - Bacquet's Restaurant, Green Salad, Honey, Idaho Chefs, Idaho Greens, Idaho Lamb, Idaho Vegetables, Idaho Wine, Lamb, Merlot, Mushroom - Truffle, Mushrooms, Photos By: Bob Young, What's For Dinner?, Wines - Idaho

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Bacquet's Restaurant, French Food, gelette, quail

This photo is at The Pond in Marsing, ID

Wow! What a delightful and exciting wine dinner in Eagle, ID at Bacquet’s Restaurant. Yummy French cuisine! And the wines that paired so well with dinner from 3 Horse Ranch Vineyards. Just look at this menu, the wines and the photos of the food. Great to have a truly French restaurant in the area! (Left-Click any of these photos to see them enlarged. Enjoy!

Entrance to Bacquet’s Restaurant in Eagle, ID

Main dining room

Wine dinner area

Daughter Marnie and Robin

2017 Select Eagle Foothills AVA Viognier/Roussanne

2014 Eagle Foothills AVA Merlot

Truffle Asparagus Cream Soup
2017 Select Eagle Hills AVA Viognier/Roussanne

Fresh Mussels
fresh mussels cooked in a Chardonnay cream sauce with a touch of lavender and honey
2017 Select Eagle Foothills Chardonnay

Lamb Rack with Sauce Diable
roasted young vegetables and Chef’s famous potatoes au gratin
2013 Heritage Syrah/Mourvedre

[Sauce Diable is one of many sauces that can be made from a basic and versatile recipe for Quick Brown Sauce. James Beard famously served it with his Deviled Beef Bones, but it is equally delicious with broiled flank steak or broiled chicken. For an even tangier preparation, add small capers and finely chopped sour pickles…A basic brown sauce with the addition of wine, vinegar, shallots and red or black pepper. It’s usually served with broiled meat or poultry.]

Quail Parisienne aux Poivre Rose (Pink Peppercorns)
pink peppercorns give pepper flavor without the bite. Served with mushroom risotto and a vegetable galette
2014 Eagle Foothills AVA Merlot

[A savory galette is the easier and more streamlined cousin of a classic Quiche.]

Tarte Fromage
from the north of France, Chef Franck’s home, this tarte is filled with Gruyere and five cheeses
2014 Eagle Foothills AVA Cabernet Sauvignon

Awesome Visit to Parma Ridge Winery and Bistro

31 Saturday Mar 2018

Posted by Bob and Robin in 5-Stars, Beef, Bistro - Parma Ridge Winery, Chef Storm Hodge, Cream of Mushroom Soup, Dinner At Parma Ridge Restaurant, Dinner at Parma Ridge Winery and Bistro, Dinner With Family, Food Photos, Idaho Chefs, Northwest Clam Chowder, Pacific Salmon, Parma Ridge Specials, Parma Ridge Winery, Parma Ridge Winery Bistro, Party Time, Photo By: MJ Shaner, Photos By: Bob Young, Pork, Potatoes, Restaurant Reviews, Restaurants To Try, Seafood, Snake River AVA Sojourn, Sous Chef Magan, Syrah, What's For Dinner?, Wine and Food, Wine Dinner at Parma Ridge, Wines - Idaho

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Cream of Mushroom Soup, Northwest Clam Chowder, Pacific Salmon

It’s been a while since we were here last. But just to let you know, this is still a superb, 5-Star bistro. Superb food. Superb wines. Superb staff. Our many thanks to Chef Storm and Sous Chef Megan and their staff for a great dinner. Stephanie and her servers were awesome and service and friendliness was super. Chef Storm made a post on FaceBook that shows you how dedicated Storm and Stephanie are. “It’s always exciting when you get a surprise visit from the health inspector. It’s even more exciting when you get 100% and they say they’re going to come back and have dinner with their spouse!!!”
And if you are planning to go to the Parma Ridge Winery and Bistro tomorrow for Easter, and you do not have reservations, I was told yesterday that they are sold out! But if you are going to visit them – and I sincerely hope you will – here is some information that you will need: “We are open Friday,12-9 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. with wine tasting and our regular menu all weekend long. You can now text us at 208-946-5187 to make a reservation.” And if you still need information, here is their blog post (it changes weekly) on the Snake River AVA Happenings Blog: AVA Happenings at Parma Ridge.
OK. Here is what we had. Enjoy! We did! (Left-Click any of these photos to see them enlarged.)

Robin’s brother Brian came to visit.

Pork Sliders with Rosemary Fries

Storm’s Salmon

Rib-Eye Steak (To die for!)

An awesome Mushroom Soup

Superb “Northwest Clam Chowder”

A beautiful location. “Storm Clouds”.

Citrus and Celery Salad and Lamb and Peppers Ragu

31 Tuesday Jan 2017

Posted by Bob and Robin in 5-Stars, Captain's Shack, Cast Iron, Classic Cuisines, Clementine Orange, Comfort Food, Dinner For Robin, Dinner With Family, Fennel, Greek Food, Herbs and Spices, Housemade Sauces, Idaho Lamb, Idaho Potatoes, Idaho Vegetables, Lamb, Local Harvests, Malbec, Meadowlark Farms, Merlot, Meyer Lemon, Mini Peppers, Photos By: Bob Young, Potatoes, Recipe By: Captain's Shack, Recipe: Bob and Robin Young, Recipes, Recipes - Dinner, Recipes - Greek, Recipes - Salad, Salad, What's For Dinner?

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Oh my! Such a good dinner. Loved this lamb. The Citrus and Celery Salad, which is posted in the Boise Foodie Blog Recipe File – along with many more recipes, was a delightful addition and paring to the Lamb with Peppers Ragu. Take a look at this delicious meal. The dinner is not difficult to prepare. Just use good lamb. We got this kabob lamb from Meadowlark Farms in Nampa, ID. (Our normal supply of lamb from Felzien Farms is limited to chops and ground this year.) This lamb is great with a Merlot or Malbec. Great to have Marnie with us for dinner.

Citrus and Celery Salad

Lamb with Peppers Ragu

Orange Upside Down Skillet Cake and Egg Thread Soup with Asparagus

16 Monday Jan 2017

Posted by Bob and Robin in 5-Stars, Asparagus, Baking, Captain's Shack, Cast Iron, Dessert, Dinner For Robin, Dinner With Family, Eggs, Food, Food Prep, Housemade Soup, Idaho Eggs, Idaho Vegetables, Local Markets, Photos By: Bob Young, Prep Work, Recipe - Dessert, Recipe - Soup, Recipe By: Captain's Shack, What's For Dinner?

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Egg Thread Soup, Mascarpone, Orange Upside Down Cake

Here is a wonderful – and very easy to do – Orange Upside Down Skillet Cake that we adapted from Rachael Ray. (Recipe in PDF) Really a super, good variation on the traditional Pineapple Upside Down Cake. We topped the cake with a Tiramisu Mascarpone instead of the whipped cream. Change the orange to lemon and use Limoncello instead of Grand Marnier and you might have another variation. The variations are limitless. Then also check out the Egg Thread Soup with Aspagagus found after the cake – Eat dessert first, Life is too short! Left-Click the photos to see them enlarged.

Caramelizing the orange slices. I use a mandolin to get the thin slices.

Cake batter is poured on top of the carmalized oranges.

Cake batter is poured on top of the carmelized oranges.

The cake is cooked and is now cooling before removing it from the skillet. Nice brown edges.

Put a platter over the skillet, turn it upside down and the cake should come out easily. If not, tap it lightly to encourage it.

Cross-section of the cooled cake.

Orange Upside Down Skillet Cake
Tiramisu Mascarpone Topping

And here is the awesome Egg Thread Soup with Asparagus:

Egg Thread Soup with Asparagus

It’s been a cold and snowy couple of weeks. Spend more time in kitchen to warm up.

Wonderful 5-Hour Roasted Duck

13 Tuesday Dec 2016

Posted by Bob and Robin in 5 Hour Duck, Apple, Beets, Captain's Shack, Dessert, Dinner At The Captains Shack, Dinner For Robin, Dinner With Family, Duck, Food Photos, Heirloom Beets, Heirloom Carrots, Heirloom Onions, heirloom vegetables, Idaho Vegetables, Idaho Wine, Local Farmers Markets, Local Harvests, Onion, Petit Verdot, Photos, Photos By: Bob Young, Prep Work, Raspberries, Recipe By: Bob Young, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes - Dinner, Recipes - Sauces, Roasted Vegetables, Snake River AVA, Special Dinners, Vegetables, What's For Dinner?, Wine and Food, Wine Dinners, Wines - Idaho

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5 hour roasted duck, duck, duck sauce, Petit Verdot

Love to make this and it really is so easy. 5 Hour Roasted Duck and add to that some Roasted Root Vegetables and 5 Hour Roasted Duck Sauce, also really good with ham, and you will have a superb and wonderful dinner. A good 2013 Indian Creek Petit Verdot goes extremely well with it.

Several people have asked how to make the duck. Basically – season with Celtic sea salt and fresh ground Tellicherry Black Pepper, stuff with sweet apple and pear, prick the skin all over and cook in a 300°F oven and turn every hour for 5 hours. Last hour raise temperature to 350°F. Do not cover throughout the cooking process.

First of all, the moon must be full. If not, the recipe may not work.

Duck has been salt and peppered and stuffed with Braeburn Apple and Bosch Pear. Oven is preheated to 300°F

After each hour, turn the duck and prick the skin. This is after 1 hour. Pricking the skin at each turn, keeps the duck fat basting the duck.

At 3 hours, things happen. Starting to brown nicely.

Root vegetables are large cut and put into the bottom of the baking pan. This roasts the vegetables and keeps the duck off of the pan surface. The vegetables here are heirloom carrot, heirloom beet, local onion, parsnips and turnips.

Make stock from the vegetable pieces and the duck neck and parts. Simmer low and slow!

Lay the duck directly onto the vegetables and return to the 300°F oven. Cook for another hour.

At 4 hours last turn. It is smelling yummy now.

At 5 hours, remove from the oven and let cool, somewhat.

Yummy slices.

Here is the Cranberry/Cherry sauce for the duck.

Oh yes. Dessert – Pound Cake with Fresh Raspberries and Fresh Whipped Cream.

Wonderful Brunch at Parma Ridge Vineyards Bistro

11 Sunday Dec 2016

Posted by Bob and Robin in 5-Stars, Alaskan Salmon, Appetizers, Beef, Beer and Ale, Beer and Food, Bistro, Bistro - Parma Ridge Winery, Breakfast With Robin, Brocolli, Brunch, Brunch at Parma Ridge Winery, Brunch with Robin, Buy Idaho, Chef Storm Hodge, Chowder, Comfort Food, Dinner At Parma Ridge Restaurant, Dinner With Family, Food Photos, Grilled Vegetables, Parma Ridge Specials, Parma Ridge Winery Bistro, Photos By: Bob Young, What's For Dinner?

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Parma Ridge Bistro, Parma Ridge Restaurant, Parma Ridge Winery

“Foggy Vineyard“

I do not generally add articles to this blog that concerns a winery – there are specific blogs for that, i.e. AVA Happenings in Idaho or Treasure Valley Wine Society or the Treasure Valley Food and Wine Blog. But this was a special visit to the Parma Ridge Winery and Restaurant. A 5-Star winery and restaurant, and well worth this post. And it won’t break the bank. You will have an outstanding meal, whether it is a Friday night Happy Hour visit, a Saturday evening dinner or a Sunday Brunch. And the kids are welcome also! The weather was foggy and slightly wet. The roads were wet, but not icy, until you drove on the “back” roads.
Here is what we had. Go to the winery. Eat there. And say “Hi” to Stephanie, that’s her artwork and to Chef Storm, who comes up with the fantastic epicurean treats. You won’t be sorry you went. Some of these treats are new to the menu. The servings are very adequate and border on being large. Four of us shared the following dishes. We also had some awesome wines to go with the brunch.

Daughter Marnie, cousin Dorothy from Portland and an awesome wife, Robin.

Caprice Bites
Fresh Baked Baguette with Roma Tomatoes, Italian Basil, Buffalo Mozzarella and Balsamic Reduction $5.95

Walnut Crusted Warm Brie
with
Grand Marnier Brown Butter, Honey and a Balsamic Glaze $6.95

Cream of Mushroom Soup (Vegetarian) $4.95 cup, $6.95 bowl
(They also offer an awesome Creamy Northwest Clam Chowder Same prices as Mushroom Soup)

Brunch Burger
Quarter-Pound Black Angus Burger with Melted Double Cream Brie, Apple-wood Smoked Bacon, and Sunny-side up Egg with a lemon-tarragon aioli and Rosemary Garlic Truffle Fries $9.95

Storm’s Famous Salmon - $16.95 Brined, Lightly Smoked and Pan Fried with Rosemary Truffle Butter and Rosemary Truffle Mashed Potatoes accompanied by Grilled Asparagus Storm's Homemade Grilled Bread

Storm’s Famous Salmon
Brined, Lightly Smoked and Pan Fried with Rosemary Truffle Butter and Rosemary Truffle Mashed Potatoes accompanied today by Grilled Broccolini Storm’s Homemade Grilled Bread $16.95

And to finish dinner – wonderful chocolates!

2015 Storm Red – Blend of Cabernet Sauvignon, Malbec and Carmenere (Wine Club Members Only) went extremely well with the salmon, burger and cheeses

2015 Parma Ridge Vineyards Storm Red
Blend of Cabernet Sauvignon, Malbec and Carmenere
(Wine Club Members Only)
went extremely well with the salmon, burger and cheeses
(I’m rating this [19] out of [20]. Almost as good as the 2014 Parma Ridge Vineyards Estate Grown Syrah …. almost!)

5-Hour Duck Creamed Spinach with Grand Marnier Cream Baked Sweet Potato with Duck Gravy

5-Hour Roasted Duck
Creamed Spinach with Grand Marnier
Cream Baked Sweet Potato with Duck Gravy

And as we were leaving, I told Chef Storm that tomorrow night (Monday) I am making a 5 Hour Roasted Duck.

The cherry, cranberry, rosemary sauce for the duck.

I will probably also serve a 5 Hour Duck Sauce to go with it.
Chef Storm said he has never had a 5 hour roasted duck. And he asked me to
post photos – I will – and save him some. That may be more difficult as there are 4 of us eating it. I may have to make him one. That’ll be fun! Hmmmm!