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14 Friday Feb 2020
Category Archives: Green Salad
Robin’s Birthday Lunch
18 Wednesday Sep 2019
Posted in 5-Stars, Bacquet's Restaurant, Basmati rice, Birthdays, Brunch, Brunch with Robin, Capers, Carrots, Chef Bacquet, Classic Herb Blends, Copper River Salmon, Dinner at Bacquet's Restaurant, Dinner For Robin, Dinner with Marnie, Ethnic Foods, Food - French, Food Photos, French - Bacquet's Restaurant, French Foods, French Wines, Green Salad, Greens, Housemade Pasta, Housemade Salad Dressing, Housemade Sauces, Housemade Soup, Pasta, Photos, Photos By: Bob Young, Salads, Salmon, Seafood, Special Dinners, Special Events, What's For Dinner?, Whats For Lunch?, Wines - French
Bacquet’s Restaurant, Address: 1117 E Winding Creek Dr #150, Eagle, ID 83616, Hours: 11:30am – 10PM. Phone: (208) 577-6238. Easily a 5-Star French (the best in the area and the only one) restaurant and well worth the trip. Suggest you call for reservations, though. Here is some of what we had. Enjoy. We did.
Menu
House Salad
organic greens, tomatoes, shallots, parmesan cheese house balsamic dressing
organic greens, tomatoes, shallots, parmesan cheese house balsamic dressing
Delicious!
French Onion Soup
Traditional Flatbread
bacon, shallots, Swiss cheese, cream on a cracker-like crust
bacon, shallots, Swiss cheese, cream on a cracker-like crust
Salmon with Pasta and Capers
Salmon Champenoise
fresh salmon filet baked in white wine, cream, pesto and crusted with Parmesan cheese and served over vegetable basmati rice
fresh salmon filet baked in white wine, cream, pesto and crusted with Parmesan cheese and served over vegetable basmati rice
Birthday Lemon Cheesecake
Chocolate Mousse
An awesome, 5-Star late lunch. Thanks Chef for a great Birthday meal. Thanks Marnie for treating us.
Bacquet’s Restaurant In Eagle
19 Friday Jul 2019
Posted 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
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
Super with 2016 Bourgogne Pinot Noir
Beef Tenderloin with Fois Gras and Baby Vegetables
Super with Les Jamelle Merlot
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.
3 Horse Ranch Winery and Bacquet’s Restaurant Dinner
10 Monday Dec 2018
Posted 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
This photo is at The Pond in Marsing, ID
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
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
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
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
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
from the north of France, Chef Franck’s home, this tarte is filled with Gruyere and five cheeses
2014 Eagle Foothills AVA Cabernet Sauvignon
Lamb Roulade for Dinner
22 Monday May 2017
Oh yes! And a surprising dinner it was. I’ve/we’ve had Beef Rouladen several times. But lamb? This was a first. And this was superb!
A roulade is a dish of filled rolled meat or pastry. Traditionally found in various European cuisines, the term roulade originates from the French word “rouler”, meaning “to roll”.However, the term may be used in its generic sense to describe any filled rolled dish, such as those found in maki sushi.
Meat
A meat-based roulade typically consists of a slice of steak rolled around a filling such as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick, metal skewer or a piece of string. The roulade is then sliced into rounds and served. Of this common form, there are several notable dishes:
Braciole, Italian roulade consisting of beef, pork or chicken usually filled with Parmesan cheese, bread crumbs and eggs
Paupiette, French veal roulade filled with vegetables, fruits or sweetmeats
Rouladen, German and Hungarian beef roulade filled with onions, bacon and pickles. Also Kohlrouladen, cabbage filled with minced meat.
Španělské ptáčky (Spanish birds) are roulade in Czech cuisine. The recipe is practically identical with German Rouladen, perhaps omitting wine and adding a wedge of hard-boiled egg and/or frankfurter to the filling. Unlike the large roulade, sliced before serving, the “birds” are typically 10 cm (3.9 in) long, served whole with a side dish of rice or Czech style bread dumplings.
Szüz tekercsek (“Virgin rouladen”), in Hungary a dish[clarification needed] filled with minced meat.
Zrazy (or “rolada”), in Poland
Here is the Recipe for the Lamb Roulade. You can follow the photos for help. Enjoy!
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Carrot planks on th bed of ground lamb.
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Bok Choy on top of the carrot planks.
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Spinich is laid in place.
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Chopped Mint is sprinkled on the spinach.
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Gently roll the lamb into a roll using the waxed paper as a helper to keep the roll together.
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Place the roll into a bread pan.
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The lamb has cooled and is now sliced.
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Lamb Roulade
Spring Salad Mix
2015 Parma Ridge Carmenere
Spring Salad Mix
2015 Parma Ridge Carmenere
Wonderful Brunch at Parma Ridge Winery Bistro
22 Monday May 2017
Posted in 5-Stars, Asian - Spices, Asian Food, BBQ Chicken, BBQ Sauce, Biscuits and Gravy, Bistro, Bistro - Parma Ridge Winery, Brunch, Brunch at Parma Ridge Winery, Brunch with Friends, Brunch with Robin, Chef Storm Hodge, Coconut Rice, Comfort Food, Dinner At Parma Ridge Restaurant, Dinner With Friends, Dinner With Robin, Dinner With The Winemaker, Green Salad, Korean BBQ, Photos By: Bob Young, Photos By: Parma Ridge Winery, Pizza, Sausage, Shrimp, Snake River AVA, What's For Dinner?, Wine and Food, Wines - Idaho
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Thank you so much Artist Stephanie and Chef Storm Hodge for another delightful brunch! These brunches are superb! 5-Star! (Bistro Weekend Menu – subject to change – or Parma Ridge Winery and Bistro) And many thanks to Garry and Donna for meeting us at the bistro for lunch, despite the highway detours! Here is what we had along with our 2016 Parma Ridge Winery Tre Bianchi and a 2015 Parma Ridge Winery Carmenere. Cheers! Left-Click any of these photos to see them enlarged.
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Coconut Breaded Deep-Fried Shrimp
over
Coconut Lime Rice
with
Korean Barbeque and Sweet Chili Dipping Sauces
They were that good! Started out with 6 shrimp.
over
Coconut Lime Rice
with
Korean Barbeque and Sweet Chili Dipping Sauces
They were that good! Started out with 6 shrimp.
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Korean Barbeque Chicken Skewers
with
Coconut Lime Rice and a Korean Barbeque Sauce
with
Coconut Lime Rice and a Korean Barbeque Sauce
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Grilled Flat-Bread
with
Italian Sausage, Pepperoni and Mushroom with Homemade Red Sauce
with
Italian Sausage, Pepperoni and Mushroom with Homemade Red Sauce
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Parma Ridge Pear Salad
Mixed greens with apple cider vinaigrette, Bleu Cheese and Poached Pear with Grilled Bread
Mixed greens with apple cider vinaigrette, Bleu Cheese and Poached Pear with Grilled Bread
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Parma Ridge Cream of Mushroom Soup
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Brunch Burger – Quarter-Pound Black Angus Burger
with
Melted Double Cream Brie, Apple-wood Smoked Bacon, and Sunny-side up Egg
with
Lemon-Tarragon Aioli and Rosemary Garlic Truffle Fries
with
Melted Double Cream Brie, Apple-wood Smoked Bacon, and Sunny-side up Egg
with
Lemon-Tarragon Aioli and Rosemary Garlic Truffle Fries
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Best Ever Biscuits and Gravy
Sausage Gravy
over
Fresh Bacon Cheddar Biscuit topped with a Sunny Side Up Egg
Sausage Gravy
over
Fresh Bacon Cheddar Biscuit topped with a Sunny Side Up Egg
And to follow-up from the Parma Ridge Winery web page,
Savor the Flavor
Offering both an in-house menu in the Tasting Room and custom menus for your scheduled event, Storm is looking forward to making your day special. From appetizers to full course meals, Parma Ridge offers both the taste and the view. Come by during tasting room hours to enjoy one of his delicious menu items, or contact us today to plan your special event!
I did mention to Stephanie that Robin and I have probably had close to all of the items offered on the menu. We have never had a bad selection, but there are some we prefer! The Parma Ridge Bistro is definitely a 5-Star winery bistro in the Snake River AVA.
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Love this photo by Stephanie Hodge! So dramatic!
3 Horse Ranch Vineyards Wine Dinner at Bella Aquila
01 Wednesday Feb 2017
Posted in 3 Horse Ranch Vineyards, 5-Stars, Appetizers, Arugula, Asparagus, BBQ Beef, Bella Aquila, Carrots, Chocolate, Dinner With Robin, Dinner With The Winemaker, Eagle Hills AVA, Food Photos, Green Salad, Local Harvests, Photos By: Bob Young, Salmon, Special Dinners, What's For Dinner?, Wine Dinners, Wines - Idaho
Bella Aquila Restaurante in Eagle, ID sponsored the 3 Horse Ranch Vineyards wine dinner. A full 6 course dinner was served with as many 3 Horse Vineyards wines. The participation was superb and the crowd enjoyed themselves. It was good to see the Cunninghams again – it has been a while. They are the owners of the winery. Also they have added Brandon St-Martin to their staff as the winery manager. Just look at this menu. (You can Left-Click any of these photos to see them enlarged.)
Gary Cunningham, owner of 3 Horse Ranch Vineyards, talks to the crowd.
Brandon St-Martin, Manager
The menu. Look what you missed!
Passed Appetizers.
Arugula Leaf Salad tossed with White Pear Vinaigrette, Fresh Pear, Polenta Croutons and Truffle Cheddar Cheese
Baked Idaho Trout with a Strawberry Beurre Rouge, Roasted Almond Rice Pilaf and Asparagus
Braised Leg of Lamb served over Creamy Risotto
Pepper Crusted Smoked Flat Iron Steak, Bourbon Glaze, Twice Baked Fingerling Potato and Baby Carrot
Chocolate Lava Cake with Raspberry Coulis
The Chefs are congratulated on a meal well done! Bella Aquila Manager is in the background.
Very good 2014 Vivacious™ wine.
Wild Root Cafe and Market at the JUMP in Boise
22 Sunday Jan 2017
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A good evening. Thanks to the JUMP Staff (Jack’s Urban Meeting Place – named for Jack Simplot) for their assistance in having a wheel chair available for Robin and handicap parking available for the car. Security was extremely helpful as was the Staff. Here is a link to their site: JUMP Boise.
I believe that this was the first time that Wild Root Cafe and Market was at the JUMP. They are located at 276 N 8th Street, Boise, ID 83702, Call. (208) 856-8956 Their hours are: 8:00 AM – 3:00 PM – Monday – Wednesday; 8:00 AM – 8:00 PM – Thursday-Saturday; Brunch served until 3:00 PM on Saturday; Closed Sunday. Kitchen closes 15 minutes prior to closing. Here is what was on the program tonight.
The menu was really interesting. Mignardises are: Small sweet tid-bits served at the end of the meal (after dessert), usually with coffee. It’s derived from the old French word, “Mignard” which means either small child, or graceful, pretty and delicate.
Salad –
Endive, citrus, shallots, pistachio cracker, cheese cake, pomegranate vinaigrette
Endive, citrus, shallots, pistachio cracker, cheese cake, pomegranate vinaigrette
Main Course –
Coffee bison short rib, beet gnocchi, celery root, fava, winter greens, demi and micros
Coffee bison short rib, beet gnocchi, celery root, fava, winter greens, demi and micros
Dessert –
Orange hazelnut mignardises, passionfruit puree, goat caramel, meringue, chocolate and citrus oil
Orange hazelnut mignardises, passionfruit puree, goat caramel, meringue, chocolate and citrus oil
2013 Tikal Malbec and Bonarda
2015 Moscado d’Asti
Preparing dessert
Two rows of tables were setup. This was our table.
All in all, a good night. The food was good, although Robin and I both thought a little salty. We really watch our salt intake and use very little at home. The room tended to be a little noisy and could use some sound baffles – tapestry on walls, etc. Wild Root Cafe uses as many local products as possible. Not much grows around here in the winter – especially this winter.
Thanksgiving 2016
25 Friday Nov 2016
Posted in 5-Stars, Apple, Bacon, Baking, Captain's Shack, Carrots, Celebrations, Comfort Food, Corn, Dessert, Dinner At The Captains Shack, Dinner With Family, Dried Corn, Food Photos, Green Salad, Heirloom Carrots, Heirloom Onions, Heirloom Parsnips, Holiday Gatherings, Holiday Menu, Idaho Vegetables, Idaho Wine, Local Farmers Markets, Party Time, Photos By: Bob Young, Snake River AVA, What's For Dinner?, Wines - Idaho
And a great day it was! Dinner finished almost on time. Marnie, Chris and Anna joined us. The turkey tuned out fantastic – the first time I have done a spatchcock turkey and it was awesome. Veggies roasted great. Turkey was moist, tender and delicious. I took several pictures on my phone – 3 – of the dinner plated, Marnie and Robin and Chris and Anna, but they never appeared on my phone. They’re out in La-La land somewhere. Here, though, are some photos of preparing the dinner and maybe I’ll make a photo of the plated dinner – at least close to it. Cheers – This was really fun to do!
Getting the Bacon Wrapped Dates ready. Stuffed with Chopped Almond.
Dates ready for the oven.
Mushroom Stuffed Puff Pastry.
Finished product.
Turkey has been spatchcocked (backbone removed) and sitting on heirloom root vegetables – carrot, parsnips and onion – to keep the turkey off the bottom of the pan.
Cooking in the oven at 400 degrees F. This after 1 hour. One more hour to go for a 14 lbs turkey.
Plated
Spatchcock Turkey
Robin’s Cranberry Sauce
Dried Corn
Wilted Lettuce Salad
Roasted Heirloom Vegetables
Stuffing Cups
Mashed Potatoes and Gravy throughout
2006 and a 2008 Indian Creek Winery (ID) Pinot Noir
Robin’s Cranberry Sauce
Dried Corn
Wilted Lettuce Salad
Roasted Heirloom Vegetables
Stuffing Cups
Mashed Potatoes and Gravy throughout
2006 and a 2008 Indian Creek Winery (ID) Pinot Noir
Skillet Apple Pie
These wines were available for dinner. We only had the oldest two on the left. Super paring and wines.
In order to do a dinner like this, one needs to make a “schedule of events”. Thursday, I also made a schedule like this hour-by-hour.
Visiting The Melting Pot
04 Thursday Aug 2016
Posted in 4-Stars, Atlantic Salmon, Boise Adventures, Brocolli, Buy Idaho, Cheese, Cooking Styles, Dinner at The Melting Pot, Dinner With Robin, Eggs, Fondue, Green Salad, Idaho Greens, Photos, Photos By: Bob Young, Ravenswood Winery Zinfandel, Restaurant Reviews, Restaurants, Salads, Salmon, Seafood, Special Dinners, What's For Dinner?
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Visit The Melting Pot in Boise for a fun dinner or Happy Hour. Good food with a fun presentation. And yes, the kids are welcome! 4-Star restaurant in Boise. And here is a link to their extensive Fondue Menu. Check it out! More importantly, I think, is “just what is a fondue?”
According to the Cambridge dictionary, “a hot dish prepared by keeping a container of either hot oil or melted cheese over a flame at the table and putting pieces of meat in the oil to be cooked or pieces of bread into the cheese.”
And from Justhungry.com, “In Switzerland, ‘la fondue’ means a cheese fondue and nothing else. Other types of dip-bits-of-food-in-a-communal-pot dishes are specifically called fondue-something, e.g. fondue bourgignonne (bits of beef filet fried in a pot of oil), fondue chinoise (thin slices of beef or other things cooked in a pot of broth), and so on.”
The cheese fondue at The Melting Pot consists of, “CLASSIC ALPINE – rich, sweet-yet-earthy
Featured Cheeses: Gruyère, Raclette, Fontina. Melted with: White wine, garlic, fresh nutmeg. Gluten Free $8.95” Delcicous. Here is what we had to complete this 4-Star evening. Enjoy!
Window sign at 6th and Main Streets in Boise.
Main bar. A large varity of beer and wine.
I you wish in season, a nice patio.
A 2013 Ravenswood Zen of Zin for us!
APPLE BACON SPINACH
Fresh spinach, crimini mushrooms, sliced egg, spicy pecans, Granny Smith apples and apple bacon vinaigrette
Gluten Free 5.75
Fresh spinach, crimini mushrooms, sliced egg, spicy pecans, Granny Smith apples and apple bacon vinaigrette
Gluten Free 5.75
And yes, a salad at the Melting Pot. They have 3 selections, although since the Caesar Salad has minimal, and barely noticeable anchovies, I don’t really call it a Caesar Salad. (Those were the Waiters words.) The above salad was delicious!
CLASSIC ALPINE FONDUE
rich, sweet-yet-earthy
Featured Cheeses: Gruyère, Raclette, Fontina
Melted with: White wine, garlic, fresh nutmeg
Gluten Free $8.95
rich, sweet-yet-earthy
Featured Cheeses: Gruyère, Raclette, Fontina
Melted with: White wine, garlic, fresh nutmeg
Gluten Free $8.95
Stirring the Classic Alpine Fondue
Classic Alpine Fondue
Hmmm. It was good!
ATLANTIC SALMON FILET
potato, mushroom and brioccoli
potato, mushroom and brioccoli
21.50
Boise Foodie Guild 