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Category Archives: Healthy Eating

Salmon For Dinner; Ice Cream For Dessert

23 Monday Jun 2014

Posted by Bob and Robin in Boise Farmers Market, Captain's Shack, Classic Sauces, Cooking Styles, Dinner At The Captains Shack, Dinner With Robin, Fruit, Healthy Eating, Heirloom Tomatoes, Herbed Hollandaise Sauce, Herbs, Hollandaise Sauce, Ice Cream, Local Farmers Markets, Local Harvests, Local Markets, Oils, Photos By: Bob Young, Salad, Salmon, Seafood, Spinach, What's For Dinner?

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heirloom tomatoes, hollandaise, Hollandaise Sauce, Lemon Infused Olive Oil


Such a good combination. Such a good dinner!

Braised Salmon Patty On Spinach Bed with Herbed Hollandaise Fresh Garden Salad with Carrot and Cucumber Threads and Heirloom Tomatoes Lemon Olive Oil and Balsamic Dressing

Braised Salmon Patty On Spinach Bed
with
herbed hollandaise sauce

Fresh Garden Salad
with
carrot and cucumber threads
Heirloom Tomatoes
Meyer Lemon Infused Olive Oil and Balsamic Dressing

Mountain Huckleberry Ice Cream and Mango Sorbet with Fresh Raspberries

Mountain Huckleberry Ice Cream and Mango Sorbet
with
Fresh Raspberries

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Fresh Hagerman Trout

02 Monday Jun 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Red Wheat Bread, Alley Gardens, Backyard Garden, Baking, Baking - Papillote, Boise Farmers Market, Buy Idaho, Captain's Shack, Classic Cuisines, Cooking Styles, Dinner At The Captains Shack, Dinner With Robin, Ethnic Foods, Food Prep, Healthy Eating, Herbs, Idaho Trout, Local Farmers Markets, Local Harvests, Local Markets, Main Dish, Recipes, Red Wheat, Seafood, Trout, What's For Dinner?

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Tags

en papillote, Idaho Trout, Lemon Thyme


Brown-Trout-2I found some what looks like some good Idaho – Hagerman to be exact – trout. Yes, I know, it’s farm raised, but still excellent trout. Did you know that 98% of the trout that you buy in the US, whether it be in a restaurant or in a grocery store or fish store is trout from Idaho? That’s a very high percentage! Tonight I think I will make a Truite au four en Papillote, Trout Baked in Foil is the direct translation but I will use parchment. Stuff the trout with some very fresh Lemon Thyme from the garden and some lemon slices, salt and pepper and a Pinot Grigio to baste. Sounds yummy!

Note: 09 July 2016 – I had a question from a reader from Georgia asking where they might buy some fresh Idaho t6rout and have it shipped to them. Here is a reply that I made to her. “Hi Nona – Thanks for the question. One source for fresh Idaho trout is http://www.clearsprings.com/consumer/products/trout/clear-cuts/. Another source may be Hagemann Ranch Trout Farm (Google it for website) and they are in Bodega Bay, CA. A lot of the restaurants in the area use them, but they do sell to individuals. I will continue to look for you. Enjoy the trout!”

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Chicken Piccata Dinner

07 Wednesday May 2014

Posted by Bob and Robin in Arugula, Cabbage, Capers, Captain's Shack, Carrots, Cheese, Chicken, Dinner With Robin, Greens, Healthy Eating, Idaho Wine, Indian Creek Winery, Italian Food, Local Farmers Markets, Local Markets, Main Dish, Photos By: Bob Young, Piccata, Risotto, What's For Dinner?, Wine and Food

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Chicken Piccata, idaho wineries, indian creek winery, risotto, truffle


This was one awesome dinner tonight! There’s not much else to say. Here is the recipe Chicken Piccata, pdf format.

Chicken Piccata with Truffle Risotto and Peas and Steamed China Peas and Celery. 1990 Indian Creek (Idaho) Chardonnay

Chicken Piccata
Truffle Risotto and Peas
Steamed China Peas and Celery
1990 Indian Creek (Idaho)
Chardonnay

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Garden Surprise

16 Wednesday Apr 2014

Posted by Bob and Robin in Alley Gardens, Boise Farmers Market, Buy Idaho, Captain's Shack, Greens, Healthy Eating, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Miner's Lettuce, Photos By: Bob Young, Purple Sage Farms, What's For Dinner?

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Claytonia perfoliata, Miner's Lettuce


And a good surprise it is! Miner's Lettuce! I have no idea where the seed came from. We do have some planted about 30 feet away and it is up, but very small. This is great! If you have never eaten Miner's Lettuce, try some. It is sweet and succulent much like regular lettuce. Great in salads. Look at your local Farmers Market - They may have some. I know our does (Purple Sage Farms).

And a good surprise it is! Miner’s Lettuce! I have no idea where the seed came from. We do have some planted about 30 feet away and it is up, but very small. This is great! If you have never eaten Miner’s Lettuce, try some. It is sweet and succulent much like regular lettuce. Great in salads. Look at your local Farmers Market – They may have some. I know our does (Purple Sage Farms).

Description
Claytonia perfoliata is a trailing plant, growing to a maximum of 40 cm in length, but mature plants can be as small as 1 cm. The cotyledons are usually bright green (rarely purplish or brownish-green), succulent, long and narrow. The first true leaves form a rosette at the base of the plant, and are 0.5–4 cm long, with an often long petiole (exceptionally up to 20 cm long).
The small pink or white flowers have five petals 2–6 mm long; they appear from February to May or June, and are grouped 5–40 together above a pair of leaves that are united together around the stem to appear as one circular leaf. Mature plants have numerous erect to spreading stems that branch from the base.
It is common in the spring, and it prefers cool, damp conditions. It first appears in sunlit areas after the first heavy rains. Though, the best stands are found in shaded areas, especially in the uplands, into the early summer. As the days get hotter, the leaves turn a deep red color as they dry out.
There are four ill-defined geographical subspecies:
Claytonia perfoliata subsp. perfoliata: Pacific coastal United States and southwest Canada
Claytonia perfoliata subsp. intermontana: interior western United States
Claytonia perfoliata subsp. mexicana: coastal southern California and Arizona south through Mexico to Guatemala
Claytonia perfoliata subsp. utahensis: recognised as local subspecies in Utah.
Uses
The common name miner’s lettuce refers to its use by California Gold Rush miners who ate it to get their vitamin C to prevent scurvy. It can be eaten as a leaf vegetable. Most commonly it is eaten raw in salads, but it is not quite as delicate as other lettuce. Sometimes it is boiled like spinach, which it resembles in taste. [Wikipedia]

Miner’s lettuce
Scientific name:
Claytonia perfoliata (Purslane Family: Portulacaceae)
Life stages of Miner’s lettuce
Miner’s lettuce, a native winter annual broadleaf plant, is part of a complex of species and subspecies with slightly varying characteristics. It is found throughout California (except for the lower desert areas) to about 6600 feet (2000 m). Miner’s lettuce inhabits natural plant communities, agricultural land, and urban areas, with a preference for cool, damp conditions. It dries up with the onset of hot spring weather. Although the leaves are sometimes cultivated or collected for salad greens, occasionally it accumulates soluble oxalates, which can be toxic when ingested.
Habitat
Chaparral, oak, woodlands, forests, and coastal sage scrub, agronomic and vegetable crop fields, orchards, vineyards, gardens, yards, and other disturbed sites.
Seedling
Cotyledons (seed leaves) are bright green, slightly succulent, linear and narrow, and broadest at the tip. The first true leaf and later leaves are narrowly to normally lance-shaped with bases that taper to the stalk. These leaves form a basal rosette. Miner’s lettuce seedlings are distinguished from redmaids, which lack definite stalks and have somewhat broader and fleshier leaves.
Young plant
The young plant is found as a basal rosette.
Mature plant
Mature plants have numerous erect to spreading, slender stems that branch from the base and reach up to 8 inches (20 cm) in length. Leaves are mostly basal, slightly succulent, hairless, and bright green. Leaf shape varies from football shaped to triangular-kidney shaped with rounded or pointy tips. The flower stalk appears to “grow through” a circular cuplike structure (bract) that looks like a leaf and surrounds the entire stem. Subspecies perfoliata has football to egg-diamond shaped leaves and subspecies mexicana has egg-diamond shaped to triangular-kidney-shaped leaves.
Flower
Flowers bloom from February through May. Five to forty white to pale pink flowers on slender down-curved stalks cluster above a circular to weakly squared, often cuplike, green structure (bract) that looks like a leaf and completely surrounds the stem.
Fruit
Tiny, egg-shaped, green, open pods, 1/17 to 1/6 of an inch (1.5–4 mm) are enclosed by green petal-like sepals and contain two to six seeds.
Seeds
Glossy, black seeds, about 1/26 to 1/8 of an inch (1 to 3 mm) in diameter, are oval to circular with a white appendage at the point of attachment. [UC Davis]

That is probably way more than you wanted to know. But interesting nonetheless. Try some Miner’s Lettuce. Cheers.

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A Great 2nd Week at the Boise Farmers Market

12 Saturday Apr 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Asparagus, Boise Farmers Market, Buy Idaho, Eggs, Gaston's Bakery, Healthy Eating, Herbs, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Meadowlark Farms, Organic Foods, Photos By: Bob Young, Purple Sage Farms, Rice Family Farms, River View Gardens, Sourdough Bread, Things To Do, What's For Dinner?

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Tags

Boise Farmers Market, Homestead Farms, Idaho Honey, Meadowlark Farms, Rice Family Farms, River View Gardens, Rollingstone Chevre


Farmers-Market-ChickenThe word is … Last week, the Opening Week for the market – was a HUGE success! In the 4 hours that the market is open, there were over 6000 people who visited the market. Most of the vendors were sold out. And if you need a list of the venders, Look Here. You will be surprised as to the number of vendors and the products that are available. I have tried to show some of the vendors in the following photos that I took today. These are the ones that I normally frequent. There are food booths, and some wonderful coffee, too, that will provide some delicious treats. Pasta, waffles, doughnuts and cupcakes, wine and beer, pasta and other goodies, to name a few. Enjoy the photos and tour of the Farmers Market! It was a beautiful, sunny morning so I did not alter the photos. I left the shadows and sunshine in!

Janie Burns, Meadowlark Farms. Eggs, lamb, chicken and a pleasant smile!

Janie Burns, Meadowlark Farms. Eggs, lamb, chicken and a pleasant smile!

Acme Bake Shop. Awesome sourdough and old world style rye. They also have ciabatta, focaccia, potato bread and a large variety of other breads. Fresh baked everyday. Some of the best bread in Boise.

Acme Bake Shop. Awesome sourdough and old world style rye. They also have ciabatta, focaccia, potato bread and a large variety of other breads. Fresh baked everyday. Some of the best bread in Boise. Say Hi to Michael and Soraya for us.

Gaston's Bakery. Wonderful croissants - plain, almond, ham and cheese - and a variety of speciality breads. Say Hi to Mathiew for us.

Gaston’s Bakery. Wonderful croissants – plain, almond, ham and cheese – and a variety of speciality breads. Say Hi to Mathiew for us. Robin says the best almond croissants on the 3rd Rock from the Sun!

Idaho Honey. Great tasting honey and a wonderful Creamed Honey. They do sell online so check their link out in the sidebar!

Idaho Honey. Great tasting honey and a wonderful Creamed Honey. They do sell online so check their link out in the sidebar or Right Here!

Rollingstone Chevre. If you like goat cheese, Robin does and I like some of it, then you will need to stop by and talk to Karen Evans about her cheese.

Rollingstone Chevre. If you like goat cheese, Robin does and I like some of it, then you will need to stop by and talk to Karen Evans about her cheese.

River View Gardens. Great fresh garlic, asparagus, spinach, lettuce and onions. They have awesome garlic selections in the fall. Several varieties - I think they have about 9 varieties last year. They also provide information sheets about the differences in the garlics.

River View Gardens. Great fresh garlic, asparagus, spinach, lettuce and onions. They have awesome garlic selections in the fall. Several varieties – I think they have about 9 varieties last year. They also provide information sheets about the differences in the garlics.

Rice Family Farms. Carrots, parsnips, radishes, lettuces and a variety of fresh produce.

Rice Family Farms. Carrots, parsnips, radishes, lettuces and a variety of fresh produce.

Purple Sage Farms. Great almost year round produce. Lettuces, herbs, fermented products, cabbages in the fall and other wonderful products. They have an extensive greenhouse setup that you can tour if you call ahead.

Purple Sage Farms. Great almost year round produce. Lettuces, herbs, fermented products, cabbages in the fall and other wonderful products. They are also going to have some Fenugreek – an spice used in the cuisine of India. “Fresh fenugreek leaves are an ingredient in some Indian curries. Sprouted seeds and microgreens are used in salads. When harvested as microgreens, fenugreek is known as Samudra Methi in Maharashtra, especially in and around Mumbai, where it is often grown near the sea in the sandy tracts … When sold as a vegetable in India the young plants are harvested with their roots still attached and sold in small bundles in the markets and bazaars.” [Wikipedia] They have an extensive greenhouse setup that you can tour if you call ahead.

Volcanic Farms. Here we have some Chard. They also have other green vegetables.

Volcanic Farms. Here we have some Chard. They also have other green vegetables.

As an End-Note, the Big Valley Ranch is at the Farmers Market and they are supplying Highland cattle meat. The ranch is located in the Horseshoe Bend area. I will be sure to check them out next Saturday. I/we have never eaten Highland beef. “The meat tends to be leaner than most beef because Highlands get most of their insulation from their thick shaggy hair rather than subcutaneous fat. The coat makes them a good breed for cold northern climates and they are able to thrive in outdoor conditions that would defeat most other breeds of domestic beef cattle.” [Wikipedia] “It is beef that comes from Highland cattle that is superior in flavor, tenderness and cooking. Highland (sometimes called Scottish Highland) is a distinct breed of cattle that are generally smaller than Angus…” [The Reluctant Gourmet] Here are some Cooking Tips for preparing Highland beef. Interesting. Sounds a lot like the preparation for Buffalo.

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The Boise Farmers Market Is Open!

05 Saturday Apr 2014

Posted by Bob and Robin in Acme Bake Shop, Arugula, Boise Adventures, Boise Artisan Bakery's, Boise Farmers Market, Bread, Breakfast, Buy Idaho, Captain's Shack, Celebrations, Eggs, Ham, Ham and Cheese, Healthy Eating, Local Farmers Markets, Local Harvests, Local Markets, Photos By: Bob Young, Sourdough Bread, Special Events, Things To Do, What's For Dinner?

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Acme Bake Shop, Boise Farmers Market, Gaston Bakery, Meadowlark Farms, Purple Sage Farms, Think Local - Buy Local


05April2014_1_Boise-Farmers-Market_BoothsSeems like it has been months since we could shop for local products at the farmers market. It has! It’s been since last December when they closed for the winter. But now it’s Spring and the market is Open! Yea! It was great to see the vendors there from last year and their fantastic Idaho products. Acme Bake Shop (fresh Rye and Sourdough), Gaston Bakery (Croissants), Meadowlark Farms (fresh Eggs), Purple Sage Farms (awesome greens), Idaho Honey, Homestead Farms (bone-in Rib-Eye steaks), Rollingstone Chevre and a host of others that I know I am missing. Here are some photos from this morning. I have been asked by many people when Acme Bake Shop will open a store front. I got the answer this morning, “It’s not in the business plan at this time.” Beside the Boise COOP, I will check next week to see where in Boise you can purchase their bread. Cheers and hope to see YOU there next Saturday! And please, Think Local – Buy Local. Support your local farmer.

Idaho Honey

Idaho Honey

Write their number down and give them a call. They will ship. Even to Florida. I asked!

Write their number down and give them a call. They will ship. Even to Florida. I asked!

Market overview before it opened this morning. It is open every Saturday now from 9:00am - 1:00pm.

Market overview before it opened this morning. It is open every Saturday now from 9:00am – 1:00pm.

Purple Sage Farms. Awesome veggies.

Purple Sage Farms. Awesome veggies.

Gaston Bakery

Gaston Bakery

After the market, one must have breakfast. Check this one out that I made for us! Gaston Bakery Croissant Purple Sage Farms Fresh Lettuce Meadowlark Farms Fresh Egg Boars Head Ham and Swiss Cheese (Not from the market!)

After the market, one must have breakfast. Check this one out that I made for us!

Gaston Bakery Croissant
Purple Sage Farms Fresh Lettuce
Meadowlark Farms Fresh Egg
Boars Head Ham and Swiss Cheese
(Not from the market!)

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Sofrito – Puerto Rican Mirepoix

28 Friday Mar 2014

Posted by Bob and Robin in Classic Herb Blends, Cooking Styles, Ethnic Foods, Food Prep, Hard To Find Foods, Healthy Eating, Herbs, Herbs and Spices, Interesting Information, Puerto Rican Food, Puerto Rican Recipe, Recipes, What's For Dinner?

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Cajun Holy Trinity, mirepoix, Puerto Rican, sofrito


(Photo: Hungryfoodlove)

(Photo: Hungryfoodlove)

For some reason when I was watching one of the Foodnetwork or Cookingchannel programs, I got “hung up on” sofrito. Almost every cuisine has their own variation on mirepoix. French, probably the best known, is a mixture of carrot, celery and onion that is lightly braised, or sweated. In Cajun cuisine, it is called the Holy Trinity and made up of onion, bell pepper and celery. It can also have garlic, parsley and a variety of other herbs in it.
The Puerto Rican sofrito, also called recaito,

Recaito is a green aromatic puree of onions, culantro (recao) leaves, garlic, green peppers and ajies dulces (small sweet chile peppers).
In Puerto Rico, recaito is used as the base seasoning known as sofrito. When preparing Puerto Rican cuisines, you may notice it called by either name.

Notice the absence of tomatoes. Typically, Puerto Ricans do not add tomatoes to their recaito. Sofrito recipes that do include tomatoes or tomato paste, sauce or juice are generally for Dominican, Cuban, Spanish, Italian, and other Mediterranean cuisines … What is Sofrito?: Simply put, sofrito is a fragrant blend of herbs and spices used throughout the Caribbean, especially Puerto Rico, Cuba and the Dominican Republic. It’s used to season countless dishes of stews, beans, rice, and occasionally meat. In most cases, it is the foundation upon which the rest of the recipe is built. Sofrito mixtures range in color from green to orange to bright red. They also range in flavor from mild to pungent to spicy.
Hundreds of recipes from the Latin Caribbean and other Latin American countries begin by instructing the cook to “make a sofrito”. It’s the first thing to go into the pot and establishes the flavor and seasoning of what’s to come. It is integral to Latin cuisine, which makes it difficult to believe that sofrito did not originate in, nor is it exclusive to Caribbean or Latin American cookery. [AboutdotCom- Latin Caribbean Food]

For more information on the history of sofrito, look at What is Sofrito?. The basic recipe for a sofrito from Recaito Puerto Rican Sofrito , is posted here.

Ingredients:
2 medium green bell or Cubanelle peppers, seeds removed
2 medium onions, peeled
1 head of garlic, peeled
1 bunch culantro leaves
6 ajies dulces (small sweet chile peppers)
Preparation:

1. Chop and blend all the ingredients in a food processor or blender.
Cook’s Notes:
Ingredients: Cubanelle Peppers are also called Italian frying peppers. Removing seeds from the ajies dulces is optional.

How to Use It: Recaito is normally used as the starting base of soups, stews, beans and rice dishes. It is first sautéed in annatto oil or lard, and then the other recipe ingredients are added. However, there are other recipes where the recaito can be added toward the end of cooking time to add a finishing touch to the recipe. [AboutdotCom- Latin Caribbean Food]

The recipe calls for culantro leaves which are like a strong cilantro. It is suggested that if you can not find these leaves to use cilantro. It will be milder. There is a lot of information here. I hope you enjoy it. Cheers!

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Fresh Made Chicken Pot Pies

10 Monday Mar 2014

Posted by Bob and Robin in Carrots, Chicken, Classics, Comfort Food, Healthy Eating, Onion, Pastries, Photos By: Bob Young, Things To Do, Vegetables, What's For Dinner?, Wine and Food

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Carrots, celery, Chicken Pot Pie, Frank Purdue, potato, tender chicken


09Mar2014_1_Captains-Shack_Chix-Pot-Pie_OvenOur $7.95 whole chicken, just gave us 7 meals. That’s $1.11 per meal. Or, if you figure per person for the chicken, that’s $0.56 per plate. Guess we can get our meds this month! The chicken was a little over 6 pounds. Not one of Frank Purdue’s chickens (“It takes a tough man to make a tender chicken”) but it was good. The final meal was these Chicken Pot Pies that Robin made. The pies are ready to be placed in the oven in this photo. We use both round and rectangular bowls to make the dinner. Add to this a good Tuscan wine, and we had a good dinner. Here are photos of the final dish. Enjoy!

Robin's Chicken Pot Pie

Robin’s Chicken Pot Pie


Chicken Pot Pie in a rectangular dish. Works any way you want to make them. Delicious!

Chicken Pot Pie in a rectangular dish. Works any way you want to make them. Delicious!

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Valentines Wine Dinner at the Buzz

12 Wednesday Feb 2014

Posted by Bob and Robin in Chocolate, Chocolate and Food, Dinner With Friends, Healthy Eating, Idaho Chefs, Party Time, Photos By: Bob Young, Special Dinners, Special Events, Things To Do, What's For Dinner?, Wine and Food, Wine Dinners

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petite sirah, The Buzz Coffee and Wine, Two Angels Petite Sirah, Valentines Day, wine dinner


11Feb2014_1f_The-Buzz-Valentines_Two-Angels_Pitite-SyrahAnother superb wine dinner at the Buzz in Boise! So far this year, the dinners have been great. Tommy’s Asian Dinner last month and now this dinner for Valentines Day. And then too, it is Cristi’s birthday at the end of the month. Oh yes. I forgot. She was born on February 29th. But I bet she will have something. As for the dinner tonight, most of the wines were pretty good. Out of 7 wines, 3 were scored [19], 2 were [17], 1 at [16] and one at [15]. Thanks to Michelle and Cristi for this great dinner. Here are some photos from the dinner. The wine above, 2008 Two Angels Petite Sirah, was probably my favorite of the night with a score of [19]. Enjoy and see you at the next dinner! Cheers!

Assorted Chocolates

Assorted Chocolates

Caponata Crostini reall a good appetizer. Too bad the wine was not up to the spiciness. 2012 Heritage Cote du Rhone 14% alc. definitely not the best wine of the evening. not enough body and finish to go with the appetizer [15] $14.00

Caponata Crostini
really a good appetizer. Too bad the wine was not up to the spiciness.
2012 Heritage Cote du Rhone
14% alc. definitely not the best wine of the evening. not enough body and finish to go with the appetizer [15] $14.00

Tomato and Chocolate Soup such a good soup! 2012 Heritage Cote du Rhone 14% alc. not my favorite. [15] $14.00

Tomato and Chocolate Soup
such a good soup!
2011 Tomero Cabernet Sauvignon
15% alc. went very well with the soup. good body and finish. [17] $16.00

Pear and Spinach Salad truly a great salad that went extremely well with the wine. 2011 Jack Cabernet Sauvignon 13.8% alc. This wine went superbly with the salad! great body and finish. [19] $18.00

Pear and Spinach Salad
truly a great salad that went extremely well with the wine.
2011 Jack Cabernet Sauvignon 13.8% alc. This wine went superbly with the salad! great body and finish. [19] $18.00

Pasta Marinara and Beef Kabob I really enjoyed this entree. Great sauce on the kabobs made with beer. 2008 Two Angels Petite Sirah 14.1% alc a superb wine with this plate. great taste, body and a good finish.  [19] $21.00

Pasta Marinara and Beef Kabob
I really enjoyed this entree. Great sauce on the kabobs made with beer.
2008 Two Angels Petite Sirah
14.1% alc a superb wine with this plate. great taste, body and a good finish. [19] $21.00

Brownie Tiramisu Such a delight to end the dinner with this. Great ending! 2011 Renwood Zinfandel 14.5% alc. just OK with the dessert. Almost to big for the chocolate. [17] $15.00

Brownie Tiramisu
Such a delight to end the dinner with this. Great choice!
2011 Renwood Zinfandel
14.5% alc. just OK with the dessert. Almost to big for the chocolate. [17] $15.00

And as a side note and information that Cristi presented last night, the Thursday before Labor Day is known as Cabernet Day and Cristi said she might think of a wine dinner that goes along with this event. And another, Zinfandel is a great partner with curry and hard cheeses. And as for a Petite Sirah, which is not by any means a small grape or wine, “… goes well with any food with which you would normally pair a big red wine: grilled meats, roast duck, lamb, pot roast, rabbit in mustard sauce (ed note: I have a great recipe for this), mushrooms and chocolate. Petite Sirah can age for years. Even decades.” (Cristi Takeda, the Buzz) Hope you make the next wine dinner. They are really fun and informative. Cheers!

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French Wines At The Buzz

11 Wednesday Sep 2013

Posted by Bob and Robin in Boise Adventures, Classics, Croissant, Dinner With Friends, French Foods, French Wines, Friends, Healthy Eating, Locavore, Party Time, Pasta, Photos By: Bob Young, Quiche Lorraine, Salads, Special Events, Traditional Food, What's For Dinner?, Wine and Food

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food, quiche lorraine, salad nicoise


10Sept2013_1_The-Buzz-Club_MaggieAnother in a series of good wine dinners at the Buzz last night. Some very interesting wines, presented blind, and good food. Our friend Maggie, pictured here, came along with us and it was great to see that she was feeling chipper enough to join us. We always like to have her join us in these adventures. I
This was a good meal. Not particularly the best I have had at the Buzz, but very good. I am very salt conscious, and there were two dishes that could have had a little more salt and/or pepper. I will list those dishes below. All in all ….. a fun night with good friends and good food. Glad to hear and see that Bailey is doing OK after her bike fall. Enjoy these photos of the dinner and the commentary. Cheers! Left-Click any of these photos to see them larger.

Robin is studying the wines and the dinner menu.

Robin is studying the wines and the dinner menu.

Quiche Lorraine 2009 Baron de Hoer Alsase Riesling 12.5% alc. went well with this appetizer, but light. [15] $14.00

Quiche Lorraine
2009 Baron de Hoer Alsase Riesling
12.5% alc. went well with this appetizer, but light.
[15] $14.00

Salad Nicoise (Could have used a little cracked pepper and olives. But still good.) 2012 Sable d'Azure 12.5% alc blend of grenache, mouvedre and petite syrah this went well with the salad

Salad Nicoise
(Could have used a little cracked pepper and olives. But still good.)
2012 Sable d’Azure
12.5% alc blend of grenache, mouvedre and petite syrah. this went well with the salad
[17] $13.00

Vegetable Trimbale (Needs a very light sprinkle of Sea Salt) 2011 Chat du Pape Cote de Rhone 14.5% alc. big wine but went well with the trimbale. [15]

Vegetable Trimbale
(Needs a very light sprinkle of Sea Salt)
2011 Chat du Pape Cote de Rhone
14.5% alc. big wine but went well with the trimbale.
[15] $13.00

Beef Bourgogne (This was the best part of the dinner. Full of flavor and seasoned perfectly!) 2010 Gigondas 14.5% alc. a big red that went very well with the beef and onions. [17] $22.00

Beef Bourgogne
(This was the best part of the dinner. Full of flavor and seasoned perfectly!)
2010 Gigondas
14.5% alc. a big red that went very well with the beef and onions.
[17] $22.00

Cream Puff and Apple Crepe (Good job on the cream puffs, Cristi! Veuve du Vernay Sparkling Chardonnay 11.0% alc. a great choice to pair with this dessert. [18] $12.00

Cream Puff and Apple Crepe
(Good job on the cream puffs, Cristi!)
Veuve du Vernay Sparkling Chardonnay
11.0% alc. a great choice to pair with this dessert.
[18] $12.00

This review may sound harsh to some. It is not. Cristi and I talked about some of these comments and I think she accepted them as positive. Like I stated at the start, I really try to watch our salt intake, even if the food seems to need additional salt. And I know Cristi tries very hard to limit the amount of salt in her dishes. This was just one of those times when a little more would have enhanced the dishes. It was still a good dinner. Hope to see you at the next one. Cheers!!!

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