Valentines Weekend – Meals Made For Robin

16 Tuesday Feb 2016

Posted by Bob and Robin in 5-Stars, Bearnaise Sauce, Blueberries, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Carrots, Celebrations, Chef Lou, Classic Cuisines, Classic Sauces, Dessert, Dinner For Robin, Eggs, Eggs Benedict, Herbs and Spices, Hollandaise Sauce, Housemade Béarnaise, Housemade Hollandaise Sauce, Housemade Sauces, Idaho Beef, Idaho Chefs, Idaho Eggs, Idaho Lamb, Idaho Wine, Kitchen Adventures, Lamb, Meadowlark Farms, Mushrooms, Onion, Photos, Photos By: Bob Young, Recipe By: Chef Lou, Recipe by: Robin and Bob Young, Recipes, Recipes - Breakfast, Recipes - Dessert, Recipes - Dinner, Recipes - Sauces, Snake River AVA, Special Dinners, Valentines Dinner, Vegetables, What's For Dessert?, What's For Dinner?, Whats For Breakfast?, Zhou Zhou Winery

≈ 3 Comments

Tags

Boeuf Bourguignon, Chef Lou's Orange French Doughnuts, Parsnip and Celeriac Puree, recipes

Such a wonderful Valentines weekend spent in the kitchen making the meals for Robin and I to enjoy! And that we did! “And if you [read this article] in the next 5 minutes, we’ll include a link to the recipes!” where you can find some of the recipes for some of these treats. Boise Foodie Blog Recipes! Enjoy these photos and the recipes. And yes, the Hollandaise and Béarnaise Sauces were all made from scratch! Most of the items here are Idaho products. Zhoo Zhoo Winery Claret was served with the Valentines Dinner. 2009 Bedrock Wine Co. Rebecca’s Vineyard Pinot Noir was used in the bœuf bourguignon (French Beef Stew). Cheers!

Flowers for Robin. Loving her was the easiest thing I ever did!

Flowers for Robin
Loving her is easier than anything I’ve ever done before!

Weekend Appetizers Fennel and Celery Salad Cucumber Salad Chicken Pate Rye Toast Wedges

Weekend Appetizers
Fennel and Celery Salad
Balsamic Cucumber Salad
Chicken Pâté
Rye Toast Wedges

Saturday night Felzien Family Farms Lamb Chops with Bearnaise Sauce Steamed Asparagus with Hollandaise Sauce

Saturday night dinner
Felzien Family Farms Lamb Chops
with
Béarnaise Sauce
Steamed Asparagus
with
Sliced Almonds and Hollandaise Sauce

Sunday morning breakfast Eggs Benedict and Fresh Fruit

Valentines Breakfast
Eggs Benedict with Fresh Fruit and Sausage Links

Sunday dinner Boeuf Bourguignon with Parsnips and Celeriac Puree

Valentines Dinner
Bœuf Bourguignon
with
Parsnip and Celeriac Puree

Valentines Dessert Skillet Apple Pie [Modified] with Whipped Cream and Chocolate Strawberry

Valentines Dessert
Skillet Apple Pie
[Modified – I added blueberries and pear slices]
with
Whipped Cream and Chocolate Strawberry

Monday Morning Recovery
Scrambled Eggs
Bacon
Chef Lou’s Orange French Doughnuts

And as an added bonus, here is Chef Lou’s Orange French Doughnuts. I worked several years with Chef Lou at the Westside Drive-In in Boise. Great experience. Enjoy!

Chef Lou’s Orange French Doughnuts

Source: Chef Lou Aaron, Westside Drive-In, Boise, ID
Yield: 12 doughnuts

Ingredients:
5 T Butter, room temperature
½ c Sugar
1 Egg, beaten
1/3 c Milk
½ c Ricotta Cheese or Cream Cheese, softened
Juice and Zest from one orange
2 c All Purpose Flour
1 t Salt
1 t Nutmeg
¼ c melted Butter
1 T Cinnamon mixed w/1 T Sugar

Directions:
1. In a mixing bowl, cream together butter and sugar; add egg and mix well. Add Milk and Ricotta, or cream cheese, to the mixture alternately w/dry ingredients. Mix in orange rind and juice.
2. Fill greased muffin cups to ½ full. Baked in a pre-heated oven at 350 degrees for 15-20 minutes. Cool slightly and pop doughnuts out of pan.
3. Roll doughnuts first in melted butter, then in the cinnamon sugar mixture.
For variation, you can also garnish with strawberries & whipped cream.

National Eggs Benedict Day!

16 Thursday Apr 2015

Posted by Bob and Robin in Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Classic Sauces, Comfort Food, Eggs, Eggs Benedict, Eggs Poached, Ham, Hollandaise Sauce, Local Farmers Markets, Meadowlark Farms, Photos By: Bob Young, Traditional Food, Whats For Breakfast?

≈ Leave a comment

Tags

blender hollandaise sauce, Eggs Benedict, hollandaise, Hollandaise Sauce

Yup! Today is National Eggs Benedict Day. So treat yourself! Have them for lunch or dinner, if breakfast is already past for you. There is a recipe for Hollandaise Sauce in the recipe file above. Enjoy!

Eggs Benedict
black forest ham, toasted English muffin, housemade hollandaise sauce
Cantaloupe Wedge

Brunch at Bella Aquila in Eagle, ID

17 Sunday Aug 2014

Posted by Bob and Robin in Bella Aquila, Breakfast With Robin, Classic Sauces, Eggs Benedict, Hollandaise Sauce, Omelet, Photos By: Bob Young, What's For Dinner?, Whats For Breakfast?

≈ Leave a comment

Tags

Bella Aquila, Carmel Crock, Ken Harris

We have been here before and really do like their brunches. And it is always great to be there, too, when Ken Harris and Carmel Crock are performing. Great keyboard and vocal duo!
Today, Bella Aquila (see their link in the sidebar) had a special Denver omelet and it was really very good. Robin had a Crab Benedict and Fresh Fruit. Enjoy these photos and please do visit Bella Aquila sometime and do look for Ken Harris and Carmel Crock when they are performing around the Treasure Valley and surrounding area. Need some great musical entertainment at your next party? Their contact information is also in the sidebar. Enjoy these photos from today Cheers!

There are waterfalls on both ends of the patio. There is also inside seating.

Ken Harris on keyboards and the charming Carmel Crock on vocals. The Dynamic Duo!

Ken Harris on keyboards and the charming Carmel Crock on vocals. Boise’s awesome Dynamic Duo!

Ken Harris

Carmel Crock

Robin had this amazing Crab Benedict with Fresh Fruit

I had this delightful Denver Omelet Special with Hollandaise Sauce.

Such a good meal and great entertainment. The food alone warrants a return trip. It was that good. And we did watch Bella Aquila’a Kitchen Director Matt Alloway smoke some fresh salmon over mesquite. We asked if he needed someone to sample the salmon for doneness and the correct amount of smoke. He just held the pan higher and smiled! Bon Appetit!

Modified Eggs Benedict

01 Sunday Jun 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Boise Artisan Bakery's, Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Eggs, Eggs Benedict, Herbs, Herbs and Spices, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipe By: Russ Terrell, Strawberries, What's For Dinner?, Whats For Breakfast?

≈ Leave a comment

Tags

Acme Bake Shop Sourdough Bread, basil, Eggs Benedict, herbs, Hollandaise Sauce, Meadowlark Farms

Yes. I know. It’s a sin to modify Hollandaise Sauce, even if it is this Easy Hollandaise. So how did I modify the Eggs Benedict? First of all I used some lightly toasted and very fresh Acme Bake Shop Sourdough Bread and then to the Hollandaise, I added 4 large leaves of chopped fresh basil. You can see the large pieces of the basil – from our yard – in the sauce in this photo. What else was local? The eggs. From Meadowlark Farms. Fresh. Deep orange yolks. Delicious eggs. The fresh fruit cup was from The Strawberry Lady at the Boise Farmers Market yesterday, and they too are awesome. It was a great breakfast. Loved it.

Modified Eggs Benedict Fresh Strawberries Coffee

Modified Eggs Benedict
Fresh Strawberries and Oranges
Coffee

This was delicious!!

Twisted Eggs Benedict, Slightly!

27 Sunday Apr 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Boars Head Black Forest Ham, Boise Farmers Market, Breakfast, Captain's Shack, Dinner With Robin, Eggs, Eggs Benedict, Ham, Local Farmers Markets, Local Markets, Meadowlark Farms, Photos By: Bob Young, Recipe By: Russ Terrell, Recipe: Bob and Robin Young, Sourdough, Things To Do, Whats For Breakfast?

≈ Leave a comment

Tags

Acme Bake Shop Sourdough, Blender Hollandaise, Boars Head Black Forest Ham, Boise Farmers Market, Eggs Benedict

The Wise Ole Owl says that if you have not tried this fantastically easy Easy Blender Hollandaise Sauce (Russ Terrell, this is still the best Hollandaise going!), you need to re-think your kitchen challenge. Notice, I said challenge not ability. If you read this blog, then your ability is sound. This recipe is soooooooooo easy and quick. And we tweaked the Eggs Benedict below and changed the bread. We did not use the English Muffin, as is traditional, but instead, we used a slice of lightly toasted Acme Bake Shop Sourdough. The bake shop is at the Boise Farmers Market each Saturday at 10th and Grove in Boise. Get yourself a loaf, or two! The best sourdough in town.

“Wise Ole Owl”

Twisted Eggs Benedict
with
Lightly Toasted Acme Bake Shop Sourdough, Boars Head Black Forest Ham, Meadowlark Farms Poached Eggs and Easy Blender Hollandaise Sauce

And if the Twisted Eggs Benedict are not enough for breakfast, help yourself to one of these awesome

Acme Bake Shop Cinnamon Brioche Rolls

Forget all the calories today! These are also available, sometimes, at the Boise Saturday Market.

“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?

≈ Leave a comment

Tags

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.

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?

≈ Leave a comment

Tags

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!

It Was A Foodie Weekend!

29 Sunday Sep 2013

Posted by Bob and Robin in Acme Bake Shop Breads, Bradley Smoker, Breakfast, Captain's Shack, Comfort Food, Crockpot, Cuts of Beef, Eggs, Eggs Benedict, Food Prep, Grillin' and Chillin', Mexican Food, Party Time, Photos By: Bob Young, Pork, Recipe by: Robin and Bob Young, Sourdough Bread, What's For Dinner?

≈ Leave a comment

Tags

chile rellenos, german potato salad, sauerbraten, smoked pork ribs

And it all started on Saturday morning …… Early, for me! 5am. It was a tailgate weekend as BSU was playing Southern Mississippi (BSU won! 60 – 7). Seeing as how we did not have a “tailgate”, we renamed this Saturday event as a “Backgate Party”! We do have a back gate. Started the smoker at 5:30am and smoked 3 racks of pork ribs for 2 hours. But before I could do anything, we needed breakfast. Look at what I made.

Shrimp and Asparagus Omelet with Hollandaise Sauce and Toasted Acme Bake Shop Sourdough

Shrimp and Asparagus Omelet
with
Housemade Hollandaise Sauce
Toasted Acme Bake Shop Sourdough

And then to prep for the game. But it does not start until 8:30pm. Lots of time. Smoke the ribs for 2 hours in Alder. Then finish off some of them in the oven and the others in the crock pot. Slow … Slow … Slow cooking and low heat.

Smoked Pork Ribs

Finished off in the oven for 7 hours at 200 degrees F.

Paleo Smoked Ribs

Finished off in the crock pot on low for 7 hours. Yum!

Add to the ribs some Slaw, Baked Beans, Beer, Apple Crisp (thanks Marnie), Brian, Marnie and Mac and we’ve got a party. It was a long day for me. From 5am until close to 12 mid-night. Brian made breakfast on Sunday morning. Robin has this awesome recipe for Chiles Rellenos and Brian used it. Super job, Brian!

Brian preparing the Chile Rellenos.

Chile Rellenos

But then, next Tuesday we have a Board meeting with the TVWS. October finds the group trying beer! Yes, beer! Not wine this month. And to keep in the “bier frame of mind”, we are also doing an Oktoberfest theme. This should really be fun. For the Board meeting, we are trying some Samuel Adams Oktoberfest Bier, German Potato Salad, Acme Bake Shop Rye Bread and I know some other goodies. (It pays to be a Board member!) I am making a Sauerbratten, click the link for our recipe. Busy, busy, busy. But fun, fun, fun! Tonight we are going to some friends house for dinner. Going to take them some wines and stuffed cream puffs. Cheers!

Awesome Blender Hollandaise Sauce

25 Wednesday Sep 2013

Posted by Bob and Robin in Acme Bake Shop Breads, Captain's Shack, Classic Sauces, Comfort Food, Cooking Styles, Eggs, Eggs Benedict, Food Prep, Main Dish, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes, Sourdough Bread, What's For Dinner?

≈ Leave a comment

Tags

blender hollandaise sauce, breakfast

Ever want to know how to make a Hollandaise Sauce for your asparagus or Eggs Benedict? Here is a really great and easy recipe for making this Mother Sauce. No cooking! The photo here shows the sauce with Eggs Benedict. Thank you Russ Terrell (Boise) for this recipe. Cheers and enjoy!! Left-Click the photo to see an enlarged view.

Easy Blender Hollandaise Sauce

Source: Bob and Robin Young
Recipe Source: Russ Terrell, Boise, ID
Yield: 1 cup
Ingredients:
3 Egg Yolks
1 T fresh squeezed Lemon Juice
½ t Sea Salt
⅛ t Cayenne (Optional)
10 T unsalted Butter (If using salted butter, skip the added salt. Bob used the microwave on Defrost for about 1½ minutes 3 times to melt the butter. Came out fine.)
Directions:
1. Melt the butter slowly in a small pot. Try not to let the butter boil – you want the moisture in the butter to remain there and not steam away. See the note above using a microwave.
2. Add the egg yolks, lemon juice, salt (if using) and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium-high speed until it lightens in color, about 20 – 30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into the mixture, making your Hollandaise a bit lighter.
3. Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work) and drizzle in the melted butter slowly while the blender is working. Continue to blend for another few seconds after the butter is all incorporated.
4. Turn off the blender and taste the sauce. It should be buttery, lemony and just slightly salty with a slight bite from the cayenne. Adjust to your liking. (Robin and I added a little more lemon.)
5. Store until needed in a warm spot, like on or next to your stovetop. Use within an hour or so. Great on eggs, as pictured, or on fresh asparagus.

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

Breakfast At Crooked Fence Barrelhouse

04 Sunday Aug 2013

Posted by Bob and Robin in 10 Barrel Brewing, Breakfast, Brunch, Buy Idaho, Crooked Fence Barrelhouse, Eggs Benedict, Party Time, Photos By: Bob Young, Special Beers, Special Events, What's For Dinner?

≈ 2 Comments

Tags

bacon and eggs, brewers association, english muffin, food, passport program

Thought we would give this a try. Plus we signed up to be with the Meet-Up Group, but did not really see them. I think they were in another room. But we did have Marnie and Mac with us. Mac was a little upset that they did not honor his Idaho Brewers Association Passport Program. Can’t say that I really blame him because the program is supposed to cover all Idaho breweries. Can’t say that the visit was all that great either with service being somewhat slow and the food was not up to the standards of 10 Barrel Brew Pub in downtown Boise or Table Rock Brew Pub. (10 Barrel is the best of all three of these places in my opinion.) Here are some photos of our visit. I will rank this visit as a 2 1/2 Stars out of 5. Not a good showing.

The beer flight was good. Just the right size. Robin liked the Picket Porter best and I liked the Bonneville Brown best. Robin liked the Bonneville least and I liked the porter least. That’s not a real surprise. But we did rate the Rye Sing IPA even at 3rd place.

Bacon and eggs. This probably would have been good had the "toast" had more ofv a brown color to it. It was more like dried out bread. I didn't know that you had to request butter on the toast either. Not good and cost them serious points.

Bacon and eggs. This probably would have been good had the “toast” been a little more brown. It was more like dried out bread. I didn’t know that you had to request butter on the toast either. Not good and cost them serious points.

Eggs Benedict. The Hollandaise was pasty and the eggs probably should have been done a little more. The whites were close to being transparent. The English Muffin should have been toasted a little more, too. They seem to have a problem making toast and the food had an abundance of salt on it! We probably will not be back for another meal here.