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Category Archives: Fennel

Awesome Special Meal at Parma Ridge Bistro

07 Sunday Apr 2019

Posted by Bob and Robin in 5-Stars, BBQ Pork, Beef, Beef - Braised, Bistro - Parma Ridge Winery, Carrots, Celebrations, Chef Storm Hodge, Classic Sauces, Dinner At Parma Ridge Restaurant, Dinner at Parma Ridge Winery and Bistro, Dinner With Friends, Dinner With Robin, Eggs, Eggs Omelets, Fennel, Idaho Wine, Mushrooms, Mushrooms - Local, Parma Ridge Specials, Parma Ridge Winery Bistro, Party Time, Photos By: Bob Young, Photos By: Parma Ridge Winery, Restaurants To Try, Special Events, What's For Dinner?, Wine and Food

≈ 1 Comment

Tags

braised beef, brisket


Oh yes. And some awesome new wines! Chef Storm and his friend Chef John Mercer (see This Post) did a super, awesome job preparing these goodies. This was a special dinner put on by these two very talented Chefs. It will not be available at all times. Their Prime Rib, though, is just as good. Look at what we enjoyed today. (Left Click any of these photos to see them enlarged!)

Chef John and Chef Storm

2016 Reserve Merlot was awesome and went very well with the pork and brisket.

Omelet with Local Mushrooms was terrific!

Double Cut Pork Chop Mostarda $24.95
A Smoked and Seared Double Cut Pork Chop with House made Green Grape Mostarda
(a savory Italian Jelly made with fruit, sugar and horseradish),
Sweet Potato with Gnochetti in a Brown Butter Sauce and Sautéed Carrots and Fennel

Even the leftover pork chop was great!

Wine Braised Brisket alla Giudia $24.95
8-oz Cut of Brisket Slow Braised in Sweet Red Wine with a Crown of Fried Artichoke, Sweet Roasted Garlic and Sautéed Carrots and Fennel

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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?

≈ 1 Comment


captains-shack_1_labeled
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

Citrus and Celery Salad

 

 Lamb with Peppers Ragu

Lamb with Peppers Ragu

 

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Congratulations on 35 Years of Bliss

23 Tuesday Aug 2016

Posted by Bob and Robin in 5-Stars, Anniversary, Appetizers, Boise Area Food Adventures, Buy Idaho, Capitol Cellars, Celebrations, Classic Cuisines, Dinner at Capitol Cellars, Dinner With Robin, Fennel, Feta Cheese, Food Photos, Heirloom Beets, Idaho Lamb, Idaho Vegetables, Lamb, Photos By: Bob Young, Ravenswood Cabernet Sauvignon, Scallops, Sea Scallops, Seafood, Shell Fish, Shrimp, Special Dinners, Special Events, What's For Dinner?

≈ 1 Comment


22August2016_1_Capitol-Cellars_DoorYes, congratulations to Skip and Melinda Smyser for 35 years of marital bliss! A great party at their restaurant in Boise, Capitol Cellars – a 5-Star establishment! (There is a permanent link to their restaurant in the sidebar.) Great party with some 30 year old wines that have aged well, just like the marriage. An interesting point – Skip Smyser was an Idaho State Senator for several years and many of the dishes served are of political slant. Check their menu on the site for some names. “Featuring Prime Rib six nights a week, our dinner menu is all about Idaho cuisine. You’ll be sure to find that almost every product is sourced locally.”

The Smyser Family

The Smyser Family

Beautiful celeebration cake! And delicious.

Beautiful celebration cake! And delicious.

More wine!

35 year old Beringer!

Decanting a 30 year old Beringer

Decanting a 35 year old Beringer.

A good 30 year old Ravenswood that we shared.

A good 36 year old Ravenswood that we shared.

Superb Champagne, and I don't like Champagne, but this was awesome.

Superb Champagne, and I don’t like Champagne, but this was awesome.

Cantaloupe with Raspberry Balsamic Reduction and Lime Oil

Cantaloupe
with
Raspberry Balsamic Reduction and Lime Oil

Bethane's Beet Salad with Blood Orange vinaigrette and Feta Cheese

Bethine’s Beet Salad
with
roasted beets, shaved fennel, arugula, candied walnuts, blood orange vinaigrette and local feta

Bethane's Heirloom Beet Salad

Bethine’s Heirloom Beet Salad

Named after the wife of Idaho Senator Frank Church.

Rack of Lamb

Rack of Lamb

Seafood Risotto

Seafood Risotto

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Birthday Dinner at Alavita in Boise

18 Friday Sep 2015

Posted by Bob and Robin in 4-Stars, Alavita, Arugula, Birthdays, Boise Adventures, Boise Restaurants, Buy Idaho, Chevre, Classic Cuisines, Cocktails, Comfort Food, Cooking Styles, Cream Sauces, Dessert, Dinner At Alavita, Dinner For Robin, Dinner Reviews with Robin, Dinner With Robin, Fennel, Feta Cheese, Food Photos, Green Salad, Homemade Pasta, Idaho's Bounty, Lobster, Locavore, Main Dish, Photos, Photos By: Bob Young, Restaurant Reviews, Restaurants To Try, Salads, Seafood, Shell Fish, Special Dinners, Things To Do, Vegetables, What's For Dinner?, Wine and Food, Wines - Italian

≈ 3 Comments

Tags

Alavita. Italian food, feta cheese, Heirloom Beets, Italian restaurant


17Sept2015_2_Alavita_Menu-CoverSeptember 17th will always be a special day – It is Robin’s Birthday. This year we celebrated the 43rd anniversary of her 29th birthday at Alavita, a good Italian restaurant. Actually a solid 4-Star Italian restaurant. On their webpage, they say, “ALAVITA is all about fresh pasta and local ingredients—from Agnolotti to Tortellini to Garganelli, Linguini to Pappardelle—created freshly every day. A restaurant whose name means “to life,” (Well actually two words– ‘alla’ ‘vita’ –that we put together to create one) ÀLAVITA is a great place for celebrating life with good friends and family alike.
What we believe: great food need not be too convoluted or overwrought, but rather fresh, uncomplicated, relatable and well executed in order to get out of the way of the local ingredients and find the pleasure in their innate flavors and qualities. In the vein of a traditional Italian osteria as a casual, local gathering place (An Italian Joint) to discover food, friends, wine, and creative libations, our menu reflects a new twist on Italian fare that is inspired by local, regional ingredients. As we do at Fork (Our big brother concept located next door by same creators), we firmly subscribe to our mantra of being ‘Loyal To Local.’” And they adhere to these words, rigorously. Enjoy these photos of our visit. We will return.

Robin enjoys her Birthday Dinner!

Robin enjoys her Birthday Dinner!

We have known Kerry, the Floor Manager, for many years - we go back to the Andrae days - and it is good to "find" her again.

We have known Kerry, the Floor Manager, for many years – we go back to the Andrae days – and it is good to “find” her again.

The open kitchen area.

The open kitchen area.

How about an "Alavita"? Yummers, but drink it slow!

How about a

Barrel Aged ÀLAVITA
Crater Lake gin + St. Germain + sweet vermouth + bitters (aged for six weeks in charred oak bourbon barrels). Salute To Life!

Yummers, but drink it slow!

A good white wine goes with seafood.

A good white wine goes with seafood.

Alois Lageder Riff Pinot Grigio (12.5%)… Veneto, Italy

Potato, Leek and Fennel Soup

Potato, Leek and Fennel Soup

Robin had this really very good soup as an appetizer.

Heirloom Beet Salad rainbow beets, shavel fennel, arugula, Rolling Stone goat cheese feta, toasted pistachios and champagne vinaigrette

I had a very good –

Heirloom Beet Salad
rainbow beets, shavel fennel, arugula, Rolling Stone goat cheese feta, toasted pistachios and champagne vinaigrette

Tuxedo’ Linguine {gf}... squid ink & orange zest infused linguine, ÀLAVITA clam sauce, chili flake & Manila clams

Tuxedo Linguine
squid ink and orange zest infused linguine, ÀLAVITA clam sauce, chili flake and Manila clams

Robin had this and the clams were so very fresh – gout la mer!

Black Ravioli... stuffed with West coast lobster & fontina, butter poached shrimp & lemon-fennel-thyme infused local Cloverleaf cream sauce

Black Ravioli
stuffed with West coast lobster and fontina, butter poached shrimp and lemon-fennel-thyme infused local Cloverleaf cream sauce

I had this and basically, I would get it agin. But I did not get much lobster flavor.

Robin's Birthday Cake - ÀLAVITA Tiramisu... espresso lady fingers, Grand Marnier and orange zest

Robin’s Birthday Cake. Kerry had this done for her.

ÀLAVITA Tiramisu
espresso lady fingers, Grand Marnier and orange zest

I finished with a Dark Chocolate Mousse  hazelnut cream + crushed vanilla-maple spiced hazelnuts

I finished with a

Dark Chocolate Mousse
hazelnut cream + crushed vanilla-maple spiced hazelnuts

Sinful!

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32nd Anniversary Dinner

15 Wednesday Jul 2015

Posted by Bob and Robin in Anniversary, Boise Farmers Market, Buy Idaho, Captain's Shack, Carrots, Classic Cuisines, Dinner At The Captains Shack, Dinner For Robin, Dinner With Robin, Ethnic Foods, Fennel, Food Prep, Fruits, Ginger, Green Peas, Green Salad, Harissa, Herbs and Spices, Idaho Lamb, Lamb, Local Farmers Markets, Local Harvests, Main Dish, Olive Oil, Party Time, Photos, Photos By: Bob Young, Raisins, Recipe by: Robin and Bob Young, Recipes -Tagine, Salads, Special Dinners, Special Events, Spices of Morocco, Tagine, Tagine Cooking, Tagine of Lamb, Tomatoes, Traditional Food, Vegetables, What's For Dinner?

≈ 3 Comments

Tags

fennel, lamb tagine, tagine, tajine


14July2015_2_Captains-Shack_Gardinea_01 -1A happy 32nd anniversary dinner tonight! Thank-You Robin for all that love and those many years! The gardenia pictured here is on our front porch. Last century, when Robin and I would go to a formal dance, I would get her a corsage of gardenia. This plant is fitting and brings back many fond memories.
The dinner tonight, Tagine of Lamb with Peas and Fennel, is a very traditional Moroccan dish and tonight we prepared it in a traditional way – in a tagine.

A tajine or tagine (Arabic: طاجين‎ tajin from the Arabic: طاج‎) is a historically North African Berber dish that is named after the earthenware pot in which it is cooked. A similar dish known as tavvas is found in Cypriot cuisine. The traditional method of cooking with a tajine is to place it over coals. Use of the tajine can be compared to stewing.

Ceramic tajines.
The traditional tajine pot is made of pottery, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. Tajines can also be cooked in a conventional oven or on a stove top.
Tajine is traditionally cooked over hot charcoal leaving an adequate space between the coals and the tajine pot to avoid having the temperature rise too fast. Large bricks of charcoal are purchased specifically for their ability to stay hot for hours. Smaller pieces of charcoal are reserved for cooking brochettes (barbecue) and other grilled meats.
Other methods are to use a tajine in a slow oven or on a gas or electric stove top, on lowest heat necessary to keep the stew simmering gently. A diffuser – a circular piece of aluminium placed between the tajine and burner – is used to evenly distribute the stove’s heat. European manufacturers have created tajines with heavy cast-iron bottoms that can be heated on a cooking stove to a high temperature. This permits the browning of meat and vegetables before cooking.
Tajine cooking may be replicated by using a slow cooker or similar item; but the result will be slightly different. Many ceramic tajines are decorative items as well as functional cooking vessels. Some tajines, however, are intended only to be used as decorative serving dishes. [Wikipedia]

Using the recipe link above, the vegetables are cut and placed in the tagine along with all spices.

Using the recipe link above, the vegetables are cut and placed in the tagine along with all spices.

At about 2 hours, or halfway through the cooking process, check to see if more liquid is needed.

At about 2 hours, or halfway through the cooking process, check to see if more liquid is needed.

The finished product still in the tagine. It could be served from this pot.

The finished product still in the tagine. It could be served from this pot.

Tagine of Lamb with Peas and Fennel Fresh Spinach and Tomato Salad with Meyer Lemon Olive Oil and Tarragon Vinegar

Tagine of Lamb with Peas and Fennel

Fresh Spinach and Tomato Salad
with
Meyer Lemon Olive Oil and Tarragon Vinegar Vinaigrette

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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

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Kelley’s Canyon Orchard

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Standard Restaurant Supply

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Asiago’s – Italian

Bella Aquila, Eagle, ID

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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

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Cottonwood Grille

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Enrique’s Mexican Restaurant

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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

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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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10 Barrel Brewery Boise

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Cloud 9 Brewery and Pub

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Edge Brewing Company

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