Boise Farmers Market Opens!

06 Saturday Apr 2019

Posted by Bob and Robin in Acme Bake Shop, Arugula, Big Lost River Meats, Boise Adventures, Boise Artisan Bakery's, Boise Farmers Market, Boise Food Adventures, Chef Jake Sandberg, Comfort Food, Crispeats, Desert Mountai Grass Fed Beef, Desert Mountain Farms, Eggs, Ethnic Foods, Fire Pie Pizza, Fruits, Greens, Hard To Find Foods, Homemade Stock, Idaho Beef, Idaho Eggs, Idaho Greens, Idaho Lamb, Idaho Pork, Idaho Vegetables, Idaho's Bounty, Lamb, Local Farmers Markets, Local Harvests, Meadowlark Farms, Photos By: Bob Young, Purple Sage Farms, Rice Family Farms, Seafood, Snake River AVA, Sourdough Bread, Spinach, Spring Greens, Spring Plants, Spring Vegies, True Roots Organics, What's For Dinner?

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Yea! The BFM (Boise Farmers Market) opened today for it’s 2019 season at their new location at Shoreline Drive and Americana in Boise. It was cold. No rain, though. And it was crowded. They did have treats for everyone as pictured here – Ham and Cheese Croissant – and other “goodies”. Dignitaries were there – Head of the Boise Chamber of Commerce, the BFM President and Mayor Dave Bieter. Great to have them all at the Grand Opening. Thank-You!

Head of the Boise Chamber

BFM President

Mayor Dave Bieter opens the market!

The ribbon is cut!

Carrots look awesome

Ham and Cheese Croissant Samples for everyone!

An overcast morning but great to be at The Market – rain or shine!

Good pies!

New eats in Boise! Also at The Market.

Celebrating Valentines Week

16 Saturday Feb 2019

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Breads, Baking, Breakfast At The Captains Shack, Captain's Shack, Cookies, Crab, Dessert, Dinner At The Captains Shack, Dinner For Robin, Eggs Omelets, Food Photos, Food Prep, Greens, Herbs, Hollandaise Sauce, Homemade Sauce, Housemade Hollandaise Sauce, Housemade Sauces, Housemade Soup, Idaho Eggs, Idaho Greens, Idaho Potatoes, Lobster, Lunch For Robin, Omelet, Photos, Photos By: Bob Young, Potatoes, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, Recipes - Sauces, Salad, Sea Scallops, Seafood, Special Dinners, Vegetables, Watercress, What's For Dinner?, Wines - Idaho

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crab omelet, Eggs Benedict

This week in mid February, 2019, was dedicated to the one I love. (There ought to be a song written to that phrase!) A week in the kitchen. Planning. Finding. Testing and tasting. Preparing. Serving. It was an exciting week and very fulfilling. I know she liked the meals – they are all gone! That’s always a good sign. Here are some of the dishes we had. And to answer the question – someone did ask – yes I did make all of this. There are recipe links where available. Enjoy! (Left-Click any of these photos to see them enlarged.)

Eggs Benedict are always liked. Especially on a Sunday morning.

Crab Louie salad is awesome.

Or maybe a Crab Omelet one weekday morning.

Scallop and Watercress Salad makes a great dinner.

The absolute best meal, and the one that took the most time, patience and tasting, was this one. The sides that Robin wanted are checked in red. The salad and the entree are fixed.

Valentines Day Dinner Menu
We had a 2014 Indian Creek Winery (ID) Chardonnay with this dinner

Caprese Salad

Stuffed Lobster with Crab
Brussels Sprouts in Balsamic Reduction
Parsley Potatoes
Two sauces were made for the entree – Lemon Butter Sauce for the lobster, and Brandy Mayonnaise Sauce for the crab.

Chocolate Dipped Strawberries
Peanut Butter Cookies

After all of these delicious seafood meals and all, we had to make something, well ………. more subtle. Like some Robin’s Vegetable Soup. But this is not your standard peas, corn, tomato, etc soup. Try some leek, celery, turmeric, etc soup. It is delicious!!

Robin’s Vegetable Soup

So there it is – Our Valentines Day (Week) in the kitchen. Nothin’ says lovin’ like something from the kitchen! Cheers and enjoy the recipes.

Richard’s and Clearwater Canyon Winery Dinner

30 Friday Nov 2018

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Breads, Appetizers, Boise Area Food Adventures, Boise Restaurants, Brunch at Richard's, Buy Idaho, Cheese, Chef Richard Langston, Chocolate, Classic Cuisines, Clearwater Canyon Cellars, Cooking Styles, Dessert, Dinner At Richard's, Dinner With The Winemaker, Greens, Idaho Lamb, Idaho Polenta Floriani, Idaho Vegetables, Idaho Wild Game, Idaho Wine, Inn At 500 Capitol, Lamb, Local Markets, Photos By: Bob Young, Potatoes, Restaurants, Restaurants To Try, Richard's, Salmon, Seafood, Sourdough Bread, Special Dinners, What's For Dinner?

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naverin, ora king salmon, oyster aiolo, quail, taleggio, tuile

Richard’s interior

A wonderful event at Richard’s in Boise, an “…Inventive European bistro dishes & regional fine wines served in an elegant, romantic atmosphere. 500 S Capitol Blvd, Boise, ID 83702. 208) 472-1463”
The dinner was wonderfully paired with wines from Clearwater Canyon Cellars, 3143 10th St, Lewiston, ID 83501. 208.816.4679. Tasting Room Hours: Friday & Saturday, 12pm – 5pm & by appointment. Left-Click any of these photos to see them enlarged.

The Menu

Chef Richard Langston, Richard’s

Coco Umiker, Winemaker

House-Cured Ora King Salmon
Oyster Aioli
Toast
Greens
2017 Lochsa Chardonnay

Buttermilk Marinated Fried Quail
Crispy Potato Pancake
Organic Oregon Cranberry Sauce
2016 Heritage Series Mary Bonita

Delicata Squashed Stuffed with Risotto, Pecans and Imported Taleggio
2016 Coco’s Reserve Blend No. 5

Naverin of Lamb with Winter Vegetables
2016 Louis Delsol Cabernet Sauvignon

Chocolate Mousse
Almond Lace Tuile
Emmett Cherry Sauce
2016 Renaissance Red

Interesting Meals To Contemplate

27 Friday Oct 2017

Posted by Bob and Robin in Acme Bake Shop, Asian - Spices, Asian - Sushi Joy, Asian Stir Fry, Atlantic Salmon, Avocado, Bacon, Bagel, Beets, Boise Food Adventures, Breakfast At The Captains Shack, Buy Idaho, Captain's Shack, Carrots, Cheese, Chicken, Cooking Styles, Cream Sauces, Creamed Spinach, Curry, Eggs, Eggs Fried, Fruit, Greens, heirloom beets, Heirloom Carrots, Heirloom Tomatoes, Herbs and Spices, Housemade Pasta, Housemade Sauerkraut, Idaho Bacon, Idaho Eggs, Idaho Greens, Idaho Sturgeon, Idaho Vegetables, Local Farmers Markets, Lox, Lunch For Robin, Mushrooms, Pasta, Photos By: Bob Young, What's For Dinner?

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sturgeon

So much fun in the past month or two. Fun in the kitchen. No particular recipe, just a game of “Chopped”. We have these items, now make something edible. Mostly I did.
Hopefully I found something from breakfast, lunch and dinner. To see any of these photos enlarged, Left-Click them. Lets start with Breakfast. I do hope this stimulates you to prepare something different. Good luck! Most of these ingredients, are available at the Boise Farmers Market at 10th and Grove.

Poached Eggs on a Potato Raft
Fresh Fruit
Bacon
Acme Bakeshop Toasted Sourdough

Alia’s Manhattan Morning
Fresh Everything Bagel
Cream Cheese
Tomato
Capers
Onion
Lettuce
Lox

Strawberry Waffle

Bagel
Salmon
Spinach
Fried Egg
Pico de Gallo

Biscuits and Gravy
Poached Egg
Fresh Honeydew

How about some lunch?

Curry Chicken Salad Sandwich on Ciabatta
Avocado
Heirloom Tomato

Huevos con Salsa
Tomato
Avocado

Deconstructed BLT

And now, Dinner!

Salmon Yakitori
Jasmine Rice
Spinach Salad
Yellow Beets
Heirloom Tomato
White Carrot Threads

Note: Yakitori is mostly a form of skewered chicken. But if you take the sauce, called “… tare, a special sauce consisting of mirin, sake, Japanese soy sauce (Shoyu. Prefered dark but white is also fine), and sugar …” and add it to something like this salmon, you get something completely different and good. No need to skewer the salmon, just marinate it for about 30 minutes and then slowly cook it on top of the stove or bake it in the oven. I do like this sauce and usually have some on hand. Easy to make.

Scallops
Fig Jam Marinated Shrimp
Celeriac Thread Salad
Celeriac, also called turnip-rooted celery, celery root or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots.

Lobster Ravioli
Fresh Green Salad
with
Heirloom Tomatoes and Rose Turnip Threads

Braised Sturgeon
mushroom sauce
Heirloom Carrot Thread Salad
Creamed Spinach

From Sushi Joy in Boise
Playboy Sushi Roll
House Salad

Captains’s Shack Housemade Pasta with Prosciutto
Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, prosciutto cotto.

Boise Farmers Market – Dee’s Rum Kãx

16 Saturday Sep 2017

Posted by Bob and Robin in Asian Food, Boise Adventures, Boise Area Food Adventures, Boise Farmers Market, Cakes, Chef Jake Sandberg, Chicken, Dee's Rum Kãx, Greens, heirloom vegetables, Idaho Chefs, Idaho Greens, Idaho Vegetables, Local Farmers Markets, Local Harvests, Local Markets, Photos By: Bob Young, What's For Dinner?

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Dee's Rum Kãx

And such a great morning it was. 50 degrees F and light winds. Snow in the mountains; None in the valley!

Six weeks and the market moves indoors to the Fulton Street building. But for now – Rum Cake from Dee’s Rum Kãx! And delicious it is! And some really great fruit – Israeli Melon from Rice Family Farms and some fresh Salad Greens from Ohana No-Till Farm. From Chef Jake Sandberg and Crispeats, an awesome Asian Salad. Here is some information about Dee’s Rum Kãx.

Business card. I did not find an email or web address.

Rice Krispie Bars and Rum Cake

The Rum Cake I bought. Delicious and moist!

Left-Click any of these photos to see them enlarged.

Meals for Robin

02 Tuesday Aug 2016

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Red Wheat, Acme Bake Shop Sourdough, Alaskan Salmon, Appetizers, Asian Food, Asparagus, Avocado, Bacon, Basil, Beets, BFM, Boise Farmers Market, Braising, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Carrots, Cheese, Chicken, Comfort Food, Cream Sauces, Dinner At The Captains Shack, Dinner For Robin, Eggs, Eggs Omelets, Eggs Over Easy, Eggs Sunnyside Up, Greens, Housemade Sauces, Housemade Soup, Idaho Bacon, Idaho Chicken, Idaho Dairy, Idaho Eggs, Idaho Grains, Idaho Polenta Floriani, Idaho Vegetables, Local Markets, Lunch For Robin, Omelet, Photos By: Bob Young, What's For Dinner?

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Love the beaming smile she has in this photo! After she got home from the hospital, I had to change the meal plans, somewhat. Watch the sugars, not totally eliminate them. Keep the carbs to 60 or so a day, which is not hard to do. Keep the calorie count to a max of 2000 per day. That’s harder, but not impossible. Here are some of the dishes I came up with. Enjoy! All made from scratch with mostly local products from the Boise Farmers Market – eggs, sausage, Acme Bake Shop Breads, Fruit, Salsa, Pico de Gallo. We’ll start with breakfast.

2-Egg Cheese Omelet with Pico de Gallo
Bacon
Acme Whole Wheat Toast
Fresh Canteloupe

Sausage Gravy on Acme Sourdough Toast
Over-Easy Eggs

Strrawberry Waffles with Strawberry Sour Cream Topping Sunnyside Up Egg

Strawberry Waffles with Strawberry Sour Cream Topping
Sunnyside Up Egg

Idaho Polenta Acme Bake Shop Toasted Whole Wheat BFM Strawberries Pico de Gallo Soft Scrambled Eggs

Idaho Polenta
Acme Bake Shop Toasted Whole Wheat
BFM Fresh Strawberries
Pico de Gallo
Soft Scrambled Eggs

Lunch and “Tea Time”

Grilled Spam and Cheese on Acme Sourdough Toast
Housemade Cream of Tomato Soup with Basil

Bacon Wrapped Avocado
Oven Fried Chicken

Salsa
Sour Cream
Canteloupe Cubes
Blue Corn Chips
Corn Chips

Dinner

Braised Scallops in Garlic Butter Zucchini and Baby Turnip with Rainbow Chard Medley Braised Salmon and Halibut in a Tarragon Cream Sauce

Braised Sea Scallops in Garlic Butter
Zucchini and Baby Turnip with Rainbow Chard Medley
Braised Salmon and Halibut in a Tarragon Cream Sauce

Fresh Tamale with Pico de Gallo and Shaved Red Onion
Cauliflower with Cheese Sauce
Baby Beets and Cauliflower in Brown Butter Sauce

Steamed Asparagus Halibut with Tarragon Cream Sauce

Steamed Asparagus
Braised Halibut with Tarragon Cream Sauce

Braised Sea Scallops on Jasamine Rice
Steamed Baby Carrots and Turnips

Salmon Scewers
Asian Salad
Idaho Polenta

Greatly Improved Sausage Gravy

24 Sunday Jul 2016

Posted by Bob and Robin in Acme Bake Shop Sourdough, Bistro - Parma Ridge Winery, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Classic Sauces, Comfort Food, Cream Sauces, Desert Mountain Farms, Eggs, Eggs Over Easy, Eggs Sunnyside Up, Food Prep, Greens, Housemade Gravy, Housemade Sauces, Idaho Chefs, Idaho Eggs, Meadowlark Farms, Parma Ridge Winery Bistro, Photos By: Bob Young, Recipe By: Bob Young, What's For Dinner?

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sausage gravy

A couple of weeks ago I was talking to Chef Storm Hodge of Parma Ridge Winery Restaurant about sausage gravy. He makes an awesome biscuits and gravy that are rightly called Best Ever Biscuits and Gravy with a Fried Egg served Sundays for brunch at the winery. And they are that good. I spent many years in south central Tennessee where biscuits and sausage gravy are a mainstay – especially with fresh poke greens. But Chef Storm’s sausage gravy is far superior! Yes it is! Thank you Chef for your suggestion.

Acme Bake Shop Toasted Sourdough
with
Improved Sausage Gravy
Over Easy Eggs

Up to now, I always made my sausage gravy, or any gravy for the matter, using a roux of butter and flour. That probably has come to an end. Here is the recipe for the above pictured Toasted Sourdough and Sausage Gravy. (I didn’t have any biscuits – I could have made some – so I used the sourdough. Thanks Acme Bake Shop!)

Sausage Gravy
Ingredients:
1/4 lbs Country Sausage
2 c whole Milk
1/2 c Heavy Cream
1 t fresh grated Nutmeg
Sea Salt and fresh ground Tellicherry Pepper to taste
Thickening Slurry – 1 T Cornstarch + 2 T Water. Mix to make a slurry

Directions:
Crumble the sausage and brown over med-high heat. Set aside reserving 1 T liquid.

Make the thickening slurry.

Place the milk, cream, nutmeg, salt and pepper in a sauce pan. Heat to a simmering boil. Do not scorch! Add browned sausage and 1 T of sausage liquid. Stir to combine. Stiring, add the thickening slurry. Stir gently, but constantly, until thickened to your liking.

Taste for seasoning and adjust as necessary. Remove from heat, but keep warm.

Serve with biscuits and an egg.

Wonderful 40th Birthday Party for Ravenswood Winery

21 Tuesday Jun 2016

Posted by Bob and Robin in 5-Stars, Anniversary, Avocado, ‪#‎bobfoodphotos‬, ‪#‎boisefoodieguildstuff‬, BBQ Chicken, BBQ Pork, BBQ Veggies, Birthdays, Breakfast, Celebrations, Ceviche, Chicken, Classic Herb Blends, Comfort Food, Corn Bread, Dinner Reviews with Robin, Dinner With Family, Eggs Omelets, Ethnic Foods, Green Salad, Greens, Grilled Pork, Grilled Vegetables, Herbs, Herbs and Spices, Photos By: Bob Young, Pinot Noir, Ravenswood Winery, Ravenswood Winery Chardonnay, Ravenswood Winery Zinfandel, Salads, Special Dinners, Special Events, Vegetables, What's For Dessert?, What's For Dinner?, Whats For Breakfast?, Whats For Lunch?, Wine and Food, Wine Dinners, Wines - California

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And such a great party it was! 80 people plus attended and we felt quite honored to be included. Robin did help start the winery back in the early to mid 1970’s. From their web page, “On a fall day in 1976, as ravens taunted from tree branches above, Joel Peterson worked doggedly to bring in four tons of grapes before a looming thunderstorm hit. The fruit he crushed that night was used for one of two single-vineyard Sonoma County Zins – the first wines to bear Ravenswood’s signature ring of ravens. The fledgling winery got off to a great start when those wines came in #1 and #2 at a prestigious San Francisco tasting in 1979. With the critical thumbs-up, Joel was able to gather a few wine-loving investors to help get his winery off the ground. He still didn’t have enough money to buy property, so he looked around for more grapes.” Ravenswood Winery, web page.
But before we get there, we had to travel. Here are some of the places we stopped. Donner Summit is the high pass before we hit the Sacramento Valley.

Here we are. See the snow?

And in case it snows too deep, one can always find the fire hydrant.

Robin enjoys some fried chicken.

And so does a chipmunk.

Such a great market to re-stock your supplies. Corti Brothers web page. If in Sacramento well worth the stop. But you can order online, also.

How about some really wonderful prosciutto?

Lunch. and Corti Brothers Red Potato Salad, melon and Verner's Ginger Ale.

Lunch. Prosciutto and Corti Brothers Red Potato Salad, melon and Verner’s Ginger Ale.

Mango ice cream and fresh mango. Slightly spicy.

How about a pork tamale?

Our motel in Sonoma.

Beautiful flowers.

Love the gardens in the motel atrium.

And the gargoyle.

Cat fountain.

And the night before the super Ravenswood birthday, we must eat dinner. Here’s what we had at the Sonoma Grille. Super patio eating, if you wish. Awesome meal!!

Patio area.

This dip was delicious. Garlic-Pesto-Butter. The two wines wwere piniot noirs. (L)

This dip was delicious. Garlic-Pesto-Butter. The two wines were pinot noirs. (L) 2013 Cline Pinot Noir, Sonoma Coast and (R) 2013 Trecini Pinot Noir, Russian River Valley. I liked the Trecini best. Bigger, fuller. Wonderful.

Fresh oysters. They were delicious!

Robin had these

Lamb Chops in Curry Sauce
with
Crispy Polenta and Fresh Vegetables

I had

NY Steak
with
Pinot Noir Reduction
Potato Fingerlings and Fresh Vegetables

And to go with chocolate, (L) Riesates and (R) Sauterne

And to go with chocolate, (L) Rivessaltes, historic sweet wines of eastern Roussillon and (R) Sauterne

Awesome Chocolate Torte

Chocolate Mousse

And now to Ravenswood Winery. Happy 40th Birthday!!

The menu for the party and 80+ guests.

Library wines for dinner.

Light wines with the appetizers.

The special birthday wine. Very limited. At least were able to get 1 case.

Ceviche for an appetizer. A little spicy but good.

Some barrel storage.

A small barrel. That’s Chris standing there. He is 6′ tall.

Robin, Chris, Marnie and Joel Peterson, winemaker and known as the “God Father of Zinfandel”.

Winemaker Joel Peterson

Some of the crowd.

Winemaker in training Gary Sitton and Chris.

Also sitting at our table.

BBQ Pork. Yum.

BBQ Chicken

Grilled Cauliflower

Dinner plated

breakfast the next morning before departing at the Sunflower Caffe in Sonoma.

Joel was gracious enough to join us.

The patio.

California Breakfast Sandwich.

California Omelet

And now ………….. Back to Boise!!

BLT for Breakfast

16 Wednesday Mar 2016

Posted by Bob and Robin in Bacon, Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Eggs, Eggs Fried, Greens, Idaho Bacon, Idaho Eggs, Idaho Greens, Idaho Pork, Idaho Vegetables, Local Farmers Markets, Photos By: Bob Young, What's For Dinner?

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BLT, breakfast BLT

Actually, YES! Standard BLT, bacon and toast – a Toasted Whole Wheat English Muffin. Forget the mayo and cheese. Slowly created Meadowlark Farms Fried Egg, local Tomato, 1 piece Falls Brand Bacon and local Spinach. Delicious! Carbs 23.7g, saturated fat 28.0g and calories 498. Really, really good! And Mark you calendars – BFM – Boise Farmers Market – Opens Saturday, April 2 at 9:00am at 10th and Grove in Boise!

Modern Motel Brunch

19 Saturday Dec 2015

Posted by Bob and Robin in 5-Stars, Beef, Boise Restaurants, Bread, Brunch, Brunch at Modern Motel, Brunch with Robin, Buy Idaho, Comfort Food, Eggs, Greens, Idaho Beef, Idaho Chefs, Idaho Greens, Photos By: Bob Young, Restaurants To Try, What's For Dinner?

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brunch, Modern Motel

The Modern Motel Restaurant, 1314 West Grove Street, Boise, ID 83702, never ceases to amaze me with the quality of food that they present and serve. We have been there several times and I have never had a meal I did not like. Today was no exception. Their Brunch Menu offers at least 1 special. It changes. See if they have the Cauliflower Grits or the Squash Bread with Coffee Butter. If they do, get some! Here is their Dinner Menu, which is also subject to change. Here’s what we had. It’s really great to see that they use local products whenever possible.