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 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.

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.

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.”

Grilled Avocado for Breakfast; Icelandic Flounder Papillote for Dinner

11 Friday Sep 2015

Posted by Bob and Robin in Acme Bake Shop Sourdough, Avocado, Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Classic Cuisines, Cooking Styles, Eggs, Eggs Poached, en Papillote, Food Photos, Green Beans, Grillin' and Chillin', Icelandic Flounder, Local Farmers Markets, Local Markets, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes - Breakfast, Recipes - Dinner, Recipes - Fruits, Recipes - Seafood, Reel Foods, Seafood, Vegetarian Foods, What's For Dinner?, Whats For Breakfast?

≈ 2 Comments

Tags

avocado, en papillote, grilled avocado, Icelandic flounder, Papillote

Grilled avocado seems like a weird way to prepare the fruit. But really, for a non-avocado lover, this was pretty good. Leave the peel on and lightly caramelize the pulp to a golden brown. Left-Click any of these photos to see them enlarged. Enjoy!
But first, just what is a papillote?

En papillote (French for “in parchment”), 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. The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminium foil, may be used. [Wikipedia]

In the culinary arts, the term en papillote (pronounced “ON poppy-YOTE”) refers to a moist-heat cooking method where the food is enclosed in a packet of parchment paper or foil and then cooked in the oven.
When cooking en papillote, there are usually some vegetables, herbs and seasonings included in the packet along with the main item. These additional ingredients, along with the main item, give off steam, which is what actually cooks the food. Therefore, en papillote cooking is basically a technique for cooking with steam.
Because it is delicate and cooks quickly, fish is a good choice for cooking in this way. Salmon en papillote is a popular dish.
When serving a recipe prepared en papillote, it is traditional to present the dish by slicing open the paper in front of the guest. [Culinary Arts]

But breakfast comes first! Here is the Grilled Avocado I made.

Grilled Avocado
with
Poached Egg, Micro Greens, Pink Grapefruit Wedges and Toasted Acme Bake Shop Sourdough

And now Icelandic Flounder en Papillote.

The flounder is set in the parchment with lemonn slices, limoncello, Texas tarragon (which has a slight bite to it compared to the French tarragon) and salt and pepper.

Flounder en Papillote
Fresh Idaho Honeydew Melon Slices
Potato Croquettes
Fresh Green Beans with Brown Butter

An awesome and fun day in the kitchen!

Boise Farmers Market Expands Program

23 Saturday May 2015

Posted by Bob and Robin in Boise Adventures, Boise Farmers Market, Buy Idaho, Comfort Food, Food, Food Carts or Trucks, Green Beans, Green Peas, Greens, Healthy Eating, Heirloom Carrots, Heirloom Squash, Heirloom Tomatoes, Herbs and Spices, Idaho Greens, Idaho's Bounty, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Next Generation produce, Onion, Peaceful Belly Farms, Photos, Photos By: Bob Young, Purple Sage Farms, Special Events, Special Information, Spinach, Spring Greens, Spring Plants, Spring Vegies, Traditional Food, True Roots Produce, Watercress, What's For Dinner?

≈ 1 Comment

Tags

Boise Farmers Market, Mobile Market, Next Generation produce, Purple Sage Farms, spring vegetables, True Roots produce

The BFM, Boise Farmers Market, has come up with a novel idea – Take the market to those who can least afford to attend the market at 10th and Grove or any other market in the downtown corridor. In other words, hook up a trailer to a vehicle and take the produce to different neighborhoods. New idea? In the 21st Century, maybe, but I can remember the farmers coming to our neighborhood – in Delaware – and my Mother buying fresh produce that way in season. Look at what they are doing. If you need to enlarge the photos to see them or to print them, Left-Click the photo. From the BFM website, “Spring produce galore! Look for strawberries, asparagus, lettuces, mustard greens, radishes, rhubarb, micro-greens and a whole lot of love. Plus, the debut of the BFM Mobile Market on Saturday, May 23rd!”

The schedule of where the produce trailer will be.

As this poster says, “The Boise Farmers Market and the Boise Parks and Recreation are bringing fresh local produce to your neighborhood this summer! Shop for Fresh-From-The-Farm fruits and vegetables while your kids play in the park. The Mobile Market accepts SNAP benefits. For more information, please contact Janie Burns at (208) 863-6947 or at info@boisefarmersmarket.com.” You can also check the website at The Boise Farmers Market.

The Mobile Market

Map of the service and schedule for the Mobile Market.

Boise Parks and Recreation are helping with this project. Thank-You Boise Parks and Rec!

Hopefully, some of these produce vendors will have some of their produce on the Mobile Market. I know you will be able to purchase fresh, farm eggs from Meadowlark Farms. And maybe bakery items in the future.

True Roots produce.

Purple Sage Farms

Maybe some live plants? If not, fresh tomatoes should be available in season.

Birthday Dinner

06 Monday Apr 2015

Posted by Bob and Robin in Birthdays, Buy Idaho, Dinner At Marnies, Dinner With Family, Dinner With Friends, Green Beans, Ham, Idaho Lamb, Idaho Wine, Lamb, Party Time, Photos By: Bob Young, What's For Dinner?, Wines - Idaho

≈ Leave a comment

Tags

American lamb, ham

Marnie and Mac gave me this wonderful birthday dinner. Thank-You! Delicious. Thank-You Chris for being there. Sorry we missed you Sophia.
The flowers here are from their front garden. Absolutely beautiful. Spring must be here, even tho\ugh there is snow in the mountains and there is a cold drizzly rain falling. April showers bring May flowers, or so it is said. There is even water in the irrigation canals, almost 15 days early! Hope there is enough water to last the season.
Do enjoy these photos of the dinner. Really wonderful.

Green Beans with Candied Walnuts

Stained Glass Potatoes – Robin made these.

Sliced Ham and Sliced Lamb

The meal plated. Mac made the rolls – delicious!

Rabbit Cookies

Inside Out German Chocolate Cake by Marnie. (I think it took her two days to make this.)

Oh yum!!!

Valentines Dinner – Chicken Marsala With Mushrooms

15 Sunday Feb 2015

Posted by Bob and Robin in 5-Stars, Beans, Capers, Captain's Shack, Chicken, Chicken Marsala, Classic Cuisines, Classic Sauces, Dessert, Dinner With Robin, Ethnic Foods, Green Beans, Housemade Pasta, Italian foods, Mushrooms, Party Time, Photos By: Bob Young, Recipe By: Bob Young, Recipe by: Robin and Bob Young, Recipes - Sauces, Special Events, What's For Dessert?, What's For Dinner?, Wine and Food, Wines - Italian

≈ Leave a comment

Tags

chianti, chicken marsala recipe, Frescobaldi Chianti Rufina, marsala

Oh, it was really soooooooo good! Robin and I really liked it. The recipe for the Chicken Marsala can be found in the recipe file above.

Chicken Marsala with Mushrooms
on a bed of
housemade angel hair pasta

Steamed Green Beans

dinner was served with a
2008 Frescobaldi Chianti Rufina

Strawberry Boston Chocolate Cake

Holiday Season Wine Dinner

12 Wednesday Nov 2014

Posted by Bob and Robin in Beef, Buy Idaho, Cheese, Coffee, Dinner With Friends, Friends, Green Beans, Hamburger, Koenig Vineyards, Meatloaf, Photos By: Bob Young, Recipe By: Food Network, Recipes, Soup, What's For Dinner?, Wine Dinners

≈ Leave a comment

Tags

Baked Alaska Meatloaf, Dill Pickle Soup, Mediterranean Green Olive Soup, recipe meatloaf, recipes

The Holiday Season was started last night at The Buzz and their monthly wine dinner. Many seasonal ideas were presented: Wrapping, fun gifts, culturally correct gift giving: Brazil – avoid giving gifts of black or purple or in South Korea – never anything made in Japan or North Korea. Just a few of the suggestions.
Good job in paring the wines with the dinner. The dinner was a surprise. Things we have never thought of or tried before, Dill Pickle Soup for instance. Actually, it was surprisingly good. (Here is but one recipe for Dill Pickle Soup.) Much like a Mediterranean Green Olive Soup, which is very good, but a Dill Pickle Soup is more of a Polish soup! And the Baked Alaska Meatloaf was a surprise. (Meatloaf baked, then cooled and mashed potatoes all over then broiled. Here is a Recipe for one variation. There are several.) Here is what we had and the wines to accompany the meal. Enjoy!

Wrapped Meatballs Quick Crackers A strange appetizer. I don't know what the cheese was. 2012 Koenig Cabernet Sauvignon 15.7% alc. high alcohol sometimes is a distraction. this is not. great with the main course and the meatballs. [19]

Wrapped Meatballs
Quick Crackers
2012 Koenig Cabernet Sauvignon
15.7% alc. high alcohol sometimes is a distraction. this is not. great with the main course and the meatballs. [19]
A strange appetizer. I don’t know what the cheese was.

Dill Pickle Soup 2010 Bastile use de Beauvert 13.5% alc. good sparkling wine and pared well with the soup. [17] This is a strange soup, but surprisingly good.

Dill Pickle Soup
2010 Bastille use de Beauvert
13.5% alc. good sparkling wine and pared well with the soup. [17]
This is a strange soup, but surprisingly good.

Orzo Squash Salad
NV Cruzat nu Brut Classico
12.5% alc. good, refreshing wine. went well with the salad. [19]

Baked Alaska Meatloaf
Green Beans
Twice Baked Potatoes
2012 Pinnacoli Primitivo
14% alc. good paring but the Koenig Cabernet Sauvignon went much better. [19]
We found the green beans under cooked and the potato was slightly under cooked, too. The meatloaf was strange.

Peanut Butter and Chocolate Loaf
2008 Quinta Do Noval Port
19.5% alc. went well with the chocolate [18]
Good dessert.

And then there is always a good cup of coffee, if you so desire!

And here are some events that are coming to the Buzz. December 19 and 20: Buzz Wine Dinners – New Year’s Resolutions (get your reservations in!). Then on January 9, 2015, the return of Classical Jam Night! Do you play a string or wind instrument? Bring it and join in. This is always an awesome evening of some really great music. Order dinner at the counter – they usually have something special. Cheers and see you there at The Buzz, 2999 N Lakeharbor Ln., Boise (208) 344-4321!

Scrumptious Dinner At “Fresh Off the Hook”

19 Saturday Apr 2014

Posted by Bob and Robin in Appetizers, Buy Idaho, Cod, Comfort Food, Fresh Off the Hook, Green Beans, Halibut, Locavore, Pasta, Photos By: Bob Young, Restaurant Reviews, Salmon, Scallops, Seafood, Shrimp, Things To Do, Vegetables, What's For Dinner?, Wine and Food

≈ Leave a comment

Tags

bay scallops, cod, Fresh Off the Hook, salmon, seafood

Once agai, we went to Fresh Off the Hook in Boise and were treated to another awesome dinner. It is, without a doubt, the Best In Boise for seafood. Yes. A 5-Star seafood restaurant. Their Menu is full of surprises and delicious. I want to try one of everything. For instance, their fried foods are more like the tempura at Sushi Joy, it is light and not grease soaked. The fried foods taste like they are supposed to. Shrimp taste like shrimp. Cod tastes like cod. Not over powered with batter. It is good! In short, if you are in Boise, you must try to go to Fresh Off the Hook. Cheers and enjoy these photos.

Sauvignon Blanc (Chile) on the left and a Kendal Jackson Chardonnay on the right. Look at the color difference.

Sauvignon Blanc (Chile) on the left and a Kendall-Jackson (CA) Chardonnay on the right. Look at the color difference.

Robin is enjoying herself.

Green Beans Fries
A great appetizer!

Shrimp Tomato Bisque

Clam Chowder
There’s actually clams in here!

Seafood Fettuccini
Tiger shrimp, bay scallops, bay shrimp, zucchini, mushrooms, scallions and diced tomatoes sautéed in white wine and garlic butter smothered in our creamy Parmesan-garlic sauce tossed with fettuccine noodles. Topped with Parmesan, tomatoes and scallions, and served with warm sourdough bread 14.99

Captain Alex’s Seafood Platter
A medley of cod, salmon, halibut, mahi mahi, Jumbo shrimp, calamari and clams battered and deep fried to perfection. Served with chef’s choice sautéed vegetables and wild rice 18.99

Fishing boat

Sailing rig. These are ship models that are placed around the restaurant.

Our Curry Hake Dinner Tonight

16 Friday Aug 2013

Posted by Bob and Robin in Captain's Shack, Curry, Ethnic Foods, Food Photos, Green Beans, Hake, Indian Cooking, Local Harvests, Main Dish, Mushrooms, Photos By: Bob Young, Salad, Seafood, What's For Dinner?, Wine and Food

≈ Leave a comment

Tags

chantrell mushrooms, cinsault, coconut milk, costco, tomato salad

Our supply, bought from Costco, comes from Namibia, South Africa. We are going to make a Coconut Milk Curry Hake with Roasted Couscous and Green Beans

Coconut Milk Curry Hake
on a bed of
Roasted Quinoa with Chantrell Mushrooms and Raisins
Fresh Cucumber and Fresh Tomato Salad
Sauteed Green Beans with Garlic
2012 Sawtoth Winery Cinsault Rosé

Oh my! This was really good. Our supply of Hake was bought from Costco, comes from Namibia, South Africa. The mushrooms, green beans, lettuce, tomatoes and cucumber were all from the New Boise Farmer’s Market.

Thyme and Orange Baked Idaho Trout

09 Saturday Feb 2013

Posted by Bob and Robin in Captain's Shack, Food Prep, Green Beans, Idaho Trout, Janjou Pâtisserie, Main Dish, Photos By: Bob Young, Special Dinners, Traditional Food, What's For Dinner?

≈ Leave a comment

Tags

albertsons center, orange tomato, reserve chardonnay, roasted garlic, sawtooth winery, tomato salad

A great start to the Valentines Day week long celebration!! (a 5 Hour Roasted Duck for Robin’s Valentines Dinner.) But for now, I know how she likes Idaho trout and Whole Foods here in Boise had a fairly good price on some fresh trout. The photo here is the trout prepped and ready to bake at 375 degrees for about 20 minutes, or until the center is fork hot. You don’t want to over cook the fish. Here is what we had –

Thyme and Orange Baked Idaho Trout
Steamed Green Beans with Roasted Garlic and Orange
Tomato Salad
Dual Tarts

Here are some photos of the dinner. Left-Click to see enlarged. Enjoy! Sorry there are no leftovers. And, if you would like to try the tarts, go to Janjou Pâtisserie at 18th and State in the Albertsons Center next to Shu’s Running.