Robin’s Birthday Lunch

18 Wednesday Sep 2019

Posted by Bob and Robin 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

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Bacquet's Restaurant

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.

House Salad
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

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

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 by Bob and Robin 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

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Bacquet's Restaurant, Escargot, Fois Gras

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

Beef Tenderloin with Fois Gras and Baby Vegetables
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 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, Eagle Hills AVA, Ethnic Foods, Food Photos, French - Bacquet's Restaurant, Green Salad, Honey, Idaho Chefs, Idaho Greens, Idaho Lamb, Idaho Vegetables, Idaho Wine, IPhone Photos, 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

Lamb Roulade for Dinner

22 Monday May 2017

Posted by Bob and Robin in 5-Stars, Bok Choy, Buy Idaho, Captain's Shack, Carrots, Classic Herb Blends, Comfort Food, Eggs, Food Photos, Green Salad, Idaho Lamb, Idaho Vegetables, Mint, Photos, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes - Greek, Spices of Morocco, Spring Greens, What's For Dinner?

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roulade, rouladen

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!

Carrot planks on th bed of ground lamb.

Bok Choy on top of the carrot planks.

Spinich is laid in place.

Chopped Mint is sprinkled on the spinach.

Gently roll the lamb into a roll using the waxed paper as a helper to keep the roll together.

Place the roll into a bread pan.

The lamb has cooled and is now sliced.

Lamb Roulade
Spring Salad Mix
2015 Parma Ridge Carmenere

Wonderful Brunch at Parma Ridge Winery Bistro

22 Monday May 2017

Posted by Bob and Robin 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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BBQ, bistro, Parma Ridge

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.

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.

Korean Barbeque Chicken Skewers
with
Coconut Lime Rice and a Korean Barbeque Sauce

Grilled Flat-Bread
with
Italian Sausage, Pepperoni and Mushroom with Homemade Red Sauce

Parma Ridge Pear Salad
Mixed greens with apple cider vinaigrette, Bleu Cheese and Poached Pear with Grilled Bread

Parma Ridge Cream of Mushroom Soup

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

Best Ever Biscuits and Gravy
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.

Love this photo by Stephanie Hodge! So dramatic!

3 Horse Ranch Vineyards Wine Dinner at Bella Aquila

01 Wednesday Feb 2017

Posted by Bob and Robin 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

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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 servedx over Creamy Risotto

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

Posted by Bob and Robin in 4-Stars, Beans, Beef, Beets, Boise Adventures, Buffalo, Buy Idaho, Cheese, Cooking Programs, Dessert, Dinner With Robin, goat cheese, Green Salad, Idaho Buffalo, Idaho Greens, Idaho Vegetables, JUMP, Malbec, Photos By: Bob Young, What's For Dinner?, Wild Root Cafe and Market

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JUMP, Wild Root Cafe

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

Main Course - Coffee bison short rib, beet gnocchi, celery root, fava, winter vgreens, dmi and micros

Main Course –
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

2013 Tikal Malbec and Bonarda

2015 Moscado d’Asti

Preparing dessert

Three rows of tables were setup. This was our table.

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 by Bob and Robin 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

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Dried Corn, heirloom vegetables, Spatchcock, wilted lettuce

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

Skillet Apple Pie

These wines were available for dinner. We only had the oldest one on the left.

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 by Bob and Robin 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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Atlantic Salmon, Fondue, salmon

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 variety of beer and wine.

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

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 - rich, sweet-yet-earthy Featured Cheeses: Gruyère, Raclette, Fontina. Melted with: White wine, garlic, fresh nutmeg. Gluten Free $8.95

CLASSIC ALPINE FONDUE
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

21.50

How To Make a Caesar Salad Dressing

03 Wednesday Aug 2016

Posted by Bob and Robin in Anchovy, Caesar Salad, Cheese, Classic Cuisines, Eggs, Food Prep, Garlic, Green Salad, Local Farmers Markets, Oils, Olive Oil, Photos, Recipe by: Robin and Bob Young, Recipes, Recipes - Salad, Salads, Seafood, What's For Dinner?

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anchovies, anchovy, caesar salad dressing

Actually, it’s not hard. Just takes some patience. And ANCHOVIES! I really don’t think a Caesar Salad is just that without the anchovies in the dressing. A Caesar Salad must have the anchovies! Here is a recipe we use. Enjoy.

Caesar Salad Dressing

Source: adapted from and photo from – http://www.thekitchn.com/
Makes: 1 cup

Ingredients:
1 (2-ounce) can oil-packed Anchovy Fillets, drained
2 cloves Garlic, coarsely chopped
3 lg Egg Yolks
1 t Dijon Mustard
2 T Lemon Juice
2 T Olive Oil
½ c Vegetable Oil
2 T finely grated Parmesan cheese
Freshly ground Tellicherry Black Pepper

Directions:
Make an anchovy-garlic paste: Mince the anchovies and garlic together until the mixture is mostly smooth and the garlic is minced, about 3 minutes; set aside.
Whisk the egg yolks: Whisk the egg yolks together in a medium bowl until smooth.
Add the mustard: Whisk in the mustard until just combined.
Add the anchovy-garlic paste: Whisk in the anchovy-garlic mixture.
Whisk in the lemon juice: While whisking, pour in the lemon juice, then whisk until smooth.
Whisk in the olive oil: While whisking, stream in the olive oil to create a thick emulsion. Once all of the olive oil is added, whisk for another minute to thicken.
Finish with vegetable oil: Continue whisking and slowly stream in the vegetable oil. Again, once all of the vegetable oil is added, whisk for another minute to thicken.
Season and serve: Whisk in the Parmesan cheese. Taste and season with fresh ground Tellicherry Black Pepper as needed. Serve immediately on Chopped Romaine Lettuce or grilled Romaine Lettuce.