Category Archives: Heirloom Tomatoes

Some Meals to Contemplate

12 Friday Aug 2022

Posted by in Bread, Breakfast, Brown's Buffalo Ranch, Buffalo, Buy Local, Captain's Shack, Chicken, Dinner For Robin, Ethnic Foods, Heirloom Tomatoes, heirloom vegetables, Idaho Eggs, Idaho Grains, Idaho Greens, Idaho Venison, Local Farmers Markets, Local Harvests, Photos, Photos By: Bob Young, Recipe - Dessert, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, What's For Dinner?

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Sorry it has been so long since the last post. But things have been hectic. So now here are some meals that we have been working on. Some are using leftovers and therefore no real recipe. Others have recipes and posted with the photo of the meal. Hope you enjoy these. Let’s start with breakfast.

bp-12Aug2022_1_Captains Shack_Eggs Polenta

We had some Idaho produced polenta in the refrigerator so why not some Fried Polenta, Sausage Linjks and Basted eggs? That’s what we had. All very basic, except you might want to prepare the polenta on medium low heat to prevent burning. The eggs were basted – fry until whites are set then add water and a clear lid to steam the eggs. Only takes a minute or too. Found it works best with butter in the pan and not an oil.

Then there were what we like to call Eggs on Pillows. Basted eggs on “pillows” of fresh made hash browns.  And then served with sausage links. Again, not difficult to make.

Now. Let’s move to dinners.

Nothing says one can not have a salad for dinner. Try this modified Caprice Salad, for example. Basically, a Caprice Salad -tomato, mozzarella cheese and lots of fresh basil. Then I added black olives and I had to use mozzarella string cheese – all I had. Then added celery and hard cooked eggs. and olive oil for a dressing. It worked. Different, but yummy!

And for dinner, a Tuscan Fried Chicken using Italian herb mix and some  of our Herbs de Provence, http://www.rockinrs.com/CS-Herbs.pdf Topped each piece with some fresh basil. It was really good.

 

And then how about a Native American dish I called Totanka Stew. Totanka is Sioux for buffalo. The stew is a great one and we like it better than a beef stew. The buffalo was a sliced hump roast and the cut to bite sized pieces. http://www.rockinrs.com/CS-Totanka-Stew.pdf Not difficult to make, just takes a little time.

And for dessert, Robin loves the Shortbread Cookies. Again, not hard to do, just takes a little time. Sometimes I even add roasted pecans, but not always. http://www.rockinrs.com/CS-Pecan-Shortbread-Cookies.pdf

So there you go. Some fun meals to try. Enjoy!

Beef Stroganoff

05 Thursday Aug 2021

Posted by in Avocado, Beef, Breakfast, Buy Idaho, Buy Local, Captain's Shack, Classic Sauces, Comfort Food, Cream Sauces, Dinner For Robin, Dinner With Family, Eggs, Food - Russian, Food Photos, Heirloom Tomatoes, Idaho Beef, Idaho Vegetables, Local Farmers Markets, Mushrooms, Pasta, Photos By: Bob Young, Pinot Noir, Recipe By: Captain's Shack, Recipe: Bob and Robin Young, What's For Dinner?

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We recently made/created a version of the classic Beef Stroganoff as pictured above. (The recipe can be found here – http://www.rockinrs.com/CS-Stroganoff.pdf). The original recipe did not call for vodka. But this is a Russian dish, so vodka is a must. We did not, however, use the traditional potato based vodka, but rather a corn based. An entirely different flavor level and profile. Seems to me to be more inline with White Lightning. The button mushrooms cut into about 1/4″ slices. Also, we added some chopped fresh rosemary, which was awesome.But look at the recipe and see what you think. We are always open to suggestions.

And then one morning, Robin asked for an Avocado and Tomato Omelet. Never thought of this combination, but it was really good. No, did not cook the avocado or the tomato, Serve with a good fresh fruit mix. In this case, blueberries and cantaloupe. CROW bread toasted from Acme Bakeshop in Boise. Great combination.

Two Great Meals

04 Friday Jun 2021

Posted by in 5-Stars, Acme Bake Shop Sourdough, Buy Idaho, Captain's Shack, Chef Lou, Corn, Dill, Edible Flowers, Eggs, Fennel, Food - Frozen, Food - Make Your Own Meals, Food Photos, Food Prep, Green Peas, Heirloom Tomatoes, Herbs and Spices, Housemade Salad Dressing, Idaho Dairy, Idaho Eggs, Idaho Greens, Idaho Potatoes, Idaho Trout, Idaho Vegetables, Local Farmers Markets, Local Harvests, Made From Scratch, Main Dish, Marsing, Mustard, Onion, Photos, Photos By: Bob Young, Potato Salad, Potatoes, Prep Work, What's For Dinner?

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Two Great Meals

This potato salad,the recipe is located here Chef Lou’s Potato Salad, is full of vegetables. (Pictured above) You can use veggies, or not, or choose your own. The salad has an awesome dressing of mayo, apple cider vinegar and Dejon mustard. I also added some fresh lovage to add to the “celery” flavor. Try it. Easy to make. I chilled the cooked potatoes before adding them to the sauce/vegetable mix. I also cut the potatoes in “bite sized” pieces before cooking them. Try using new potatoes and quarter them.

The second wonderful dish we made was a Shrimp Salad. (Pictured above) This was a great, summer salad and it can be made ahead of time and refrigerated. Full of vegetables and shrimp and with a creamy sauce. I added frozen peas and corn to this salad which gave a a nice texture and flavor. I also used some fresh lovage in this, too. You could probably use lobster instead of shrimp, if you are so inclined. We served it with baked Orange Kokanee – salmon – (7 min at 375 degrees F) for 7 minutes. Toasted Sourdough Wedges with butter and garlic.

Well there are two meals you can play with. Have fun and enjoy! Just don’t forget: If it is on a plate, it is edible! Don’t ever put something on a plate that is not edible.

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Interesting Meals To Contemplate

27 Friday Oct 2017

Posted by 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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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.

Some Good Summertime Meals at The Captain’s Shack

06 Sunday Aug 2017

Posted by in 5-Stars, Acme Bake Shop, Acme Bake Shop Sourdough, Atlantic Salmon, Avocado, Bacon, Baking, Baking - Papillote, Boise Artisan Bakery's, Boise Farmers Market, Boise Food Adventures, Breakfast, Breakfast At The Captains Shack, Buy Idaho, Captain's Shack, Chicken, Cooking Styles, Crab, Curry, Desert Mountai Grass Fed Beef, Dessert, Dinner For Robin, Eggs, Eggs Over Easy, Eggs Poached, Eggs Sunnyside Up, en Papillote, Heirloom Beets, Heirloom Carrots, Heirloom Tomatoes, heirloom vegetables, Herbs and Spices, Homemade Sauce, Housemade Sauces, Ice Cream, Idaho Bacon, Idaho Chicken, Idaho Eggs, Idaho Grains, Idaho Trout, Idaho Vegetables, Korean BBQ, Local Farmers Markets, Local Harvests, Martin's Swiss Dressing, Meadowlark Farms, Oma and Popie's Sauces, Oriental Food, Photos By: Bob Young, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, Recipes - Sauces, Salads, Salmon, Sausage, Teriyaki, What's For Dinner?, Yakitori

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Ah yes! Life in the kitchen in one of the hottest July’s on record at The Captain’s Shack (The Shack). But so much fun to make and serve. Some of these dishes are “eye candy”, too. Some have recipes; Some don’t. (If you want a recipe, just let me know. I’ll see what I can do.) As with most photos on this blog, Left Click them and see them enlarged. Enjoy these photos and if you make any of the recipes, let us know how you liked them. Thanks and Cheers!

Mango Salsa

Fruity and sweet with a moderately spicy component. Great with seafood.

Huevos con Mango Salsa and Avocado

Poached Idaho Trout Nage
Here is the recipe: Idaho Trout Nage

Eggs Florentine
with
Tomato and Bacon Sourdough Toast

Zucchini Galette

Crab Stuffed Zucchini Blossoms
Recipe: Crab Stuffed Zucchini Blossoms

Chicken Yakitori with Jasmine Rice
Recipe: Chicken Yakitori

We modified the Yakitori sauce somewhat and have our own Teriyaki sauce that we use. Here are the recipes: Sauce Recipes.

And if you are interested, here are some of the main sauces we use. Enjoy.

Salmon
Peas and Beet Greens
Jasmine Rice

Salmon Yakitori
Lemon Rice
Green Salad
with
Shaved Baby Golden Beets
White Carrot Threads
Heirloom Tomato
Martin’s Swiss Dressing

Biscuits and Herbal Sausage Gravy

Curry Chicken Salad
Avocado Slices
Heirloom Tomato Slices
Acme Toasted Sourdough

Peach Jam on Cinnamon Pinwheels

Peach Jam on Cinnamon Pinwheels
Vanilla Ice Cream and Peach Jam Drizzle

A Hollandaise Sauce Variation

13 Tuesday Sep 2016

Posted by in Breakfast, Breakfast At The Captains Shack, Captain's Shack, Classic Herb Blends, Classic Sauces, Eggs, Garlic, Heirloom Tomatoes, Housemade Sauces, Idaho Dairy, Idaho Eggs, Idaho Vegetables, Interesting Information, Local Harvests, Local Markets, What's For Dinner?

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28Feb2016_1b_Captains-Shack_Waffle-Biscuits_Benedict_Salmon_and_Ham_Fruit_SausageHere is an interesting Hollandaise sauce – one of the Mother Sauces – that goes very well with Eggs Benedict, but with a twist. On the recipe as a note, is a description of Aleppo Pepper that is used in the recipe. A portion of that description, is printed below. This pepper can be found at Whole Foods and William Sonoma. Mildly spicy. Very fragrant. The recipe can be found in the Recipe File above and will be a permanent addition. For now though, here is a link – Roasted Garlic and Tomato Hollandaise. Try the recipe and let us know what you think.

Aleppo pepper (Arabic: حلبي فلفل / ALA-LC: fulful alab Ḥ ī) is a variety of Capsicum annuum used as a spice, particularly in Middle Eastern and Mediterranean cuisine. Also known as the Halaby pepper, it starts as pods, which ripen to a burgundy color, and then are semi-dried, de-seeded, then crushed or coarsely ground. The pepper flakes are known in Turkey as pul biber. The pepper is named after Aleppo, a long-inhabited city along the Silk Road in northern Syria, and is grown in Syria and Turkey.

Here’s a Different Breakfast

17 Tuesday Nov 2015

Posted by in Acme Bake Shop, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Brussels Sprouts, Captain's Shack, Classic Sauces, Eggs, Eggs Beurre Blanc, Eggs Sunnyside Up, Fruits, Healthy Eating, Heirloom Tomatoes, Herbs and Spices, Housemade Sauces, Local Farmers Markets, Local Harvests, Meadowlark Farms, Mother Sauces, Photos By: Bob Young, Raspberries, Recipes - Sauces, Spinach, What's For Dinner?, Whats For Breakfast?

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21sept2013_2_robins-bday-captains-shack_gumbo_getting-happy

Last night I made an Icelandic Flounder with Beurre Blanc, a great Mother Sauce for white fish and other delights, and Green Peas and a Brussels Slaw with Heirloom Rainbow Carrots. A super dinner. But I had some sauce left over so here is what I made this morning utilizing the Beurre Blanc.

Eggs Beurre Blanc on Toasted Brioche on a bed of Baby Spinach and Arugula and Bean Sprouts Fresh Raspberries and Blueberries

Eggs Beurre Blanc on Toasted Acme Bakeshop Brioche
on a bed of
Baby Spinach, Baby Arugula and Bean Sprouts

Fresh Raspberries and Blueberries

What is “passata”?

26 Monday Oct 2015

Posted by in Boise Farmers Market, Boise Food Adventures, Captain's Shack, Classic Cuisines, Classic Sauces, Comfort Food, Ethnic Foods, Heirloom Tomatoes, History of Food, Italian Food, Local Harvests, Passata, Recipes, Recipes - Sauces, Tomatoes, What's For Dinner?

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Bob and Robin Halloween 1In the normal course of events of a daily schedule, we usually try to watch the Rachael Ray Show, just another in our long list of cooking shows we watch. Inquiring minds need to know. So today, she was making a tomato sauce and she used passata. We had no idea what this was, except it looked like tomato. It is. Uncooked, processed and strained to remove seeds and skins. Simply stated – passata is not cooked and it is made from fresh, de-stemmed and cored tomatoes. I did find this link on the web, What is Tomato Passata? on The Kitchn website.

It seems as if passata is an uncooked tomato puree that has been strained of seeds and skins. It originated in Italy but is used throughout Europe. Some passatas are chunkier and some are smoother, depending on the brand. Some people claim that passata can also be cooked, but most agree that it is uncooked. You will also see it spelled passato and passata di pomodoro … How is passata different from tomato sauce or tomato paste? Well, both the sauce and paste are cooked tomato products to begin with. Tomato sauce often has other ingredients such as carrots, onions, garlic, etc. And tomato paste is cooked down and much thicker. You would not want to substitute either product if passata is called for in your recipe. If you cannot find it in your store, take plain canned tomatoes and run them through a sieve or a food mill. While most passatas are just plain tomatoes, some are sold with additions, such as basil, so read your label carefully if this is an issue … In general, passata is considered to be a superior product to canned tomatoes, using higher quality tomatoes and processing methods. I’m really looking forward to giving it a try!

Pomi Strained TomatoesAccording to some sources, passata is rarely used in the USA and can be hard to find. However, Robin and I have found it – sold as Pomi – at Albertsons Grocery Stores and at Whole Foods. You can also try World Market Cost Plus. Whenever we come across a tomato recipe that calls for tomato sauce, a passata is what we use. And we use the brand Pomi. We like the richness and thickness of this product. Plus, it tends to be low in the sodium content. But then too, you can make your own if you so desire. Cheers and enjoy!

Good Eats!

18 Tuesday Aug 2015

Posted by in Baguette, Basil, Beef, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Classic Sauces, Dinner At The Captains Shack, Dinner For Robin, Dinner With Robin, Eggplant, Eggs, Food Photos, French Foods, Garlic, Heirloom Tomatoes, Herbs and Spices, Idaho Beef, Idaho's Bounty, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Paella, Party Time, Photos By: Bob Young, Purple Sage Farms, Recipes, Recipes - Dinner, Salads, Sea Scallops, Seafood, Shrimp, Tomatoes, Vegetables, Vegetarian Foods, What's For Dinner?

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16July2015_1_State-And-Lemp_Robin A couple days of some really good eats – good food! The weather is not 100+, it is 58 degrees at night and in the mid 80’s during the day. I’ll take that. The Soda Fire is 90% contained and rehab has started for the grasslands – it’ll take two to three years for it to totally come back. Grazing will be at a premium. Wild horses are being cared for and watched for injuries. All seems as well as it can be under the circumstances. Back to the kitchen!

Meadowlark Farms Eggs Benedict Fresh Williamson Orchards Fruit

Meadowlark Farms Eggs Benedict
Fresh Williamson Orchards Fruit

Home Stead Foods Rib Steak Asparagus with Bearnaise Sauce True Roots Heirloom Tomatoes with Purple Sage Basil Threads

Homestead Foods Rib Steak
True Roots Asparagus with Meadowlark Farms Eggs for Bearnaise Sauce
True Roots Heirloom Tomatoes with Purple Sage Basil Threads

Braised Scallops Shaved Zucchini Salad with Tomatoes Basil and Cheese

Braised Scallops
Shaved Zucchini Salad with Tomatoes, Basil Treads and Cheese

Ratatouille Toasted Baguette with Garlic

Ratatouille
Toasted Baguette with Garlic
Here is the Ratatouille recipe.

Scrambled Eggs Grits and Shrimp

Meadowlark Farms Scrambled Eggs
Grits and Shrimp

I asked Robin what she wanted for breakfast. Without even blinking an eye, she said, “Shrimp and Grits.” I asked her if she wanted some scrambled eggs with that. She said, “Just one egg.” I had some, too!

Such a yum couple of merals. Such a great time in the kitchen!

“Eggs Baked in Tomatoes” For Breakfast

31 Friday Jul 2015

Posted by in Basil, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Cheese, Classic Herb Blends, Eggs, Eggs Baked, Food Photos, Heirloom Tomatoes, Herbs and Spices, Idaho's Bounty, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Photos By: Bob Young, Recipes, Recipes - Breakfast, Rice Family Farms, Tomatoes, What's For Dinner?

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04Mar2015_1_Ciottonwood-Grille_Robin-at-Arid-Club_GoodReally a super flavor. A great idea that Robin found. But, we find that certain changes should be made – use cupcake tins (pans) for one thing. Basically, the recipe comes from PowWow recipes, Eggs Baked in Tomatoes. We found that the tomatoes have a lot of liquid in them for this recipe. We used Beefsteak, which are super tomatoes. We need a more pulpy tomato, but not a San Marzano or Roma. Wrong shape. I will check at the Boise Farmers Market tomorrow to see what I can find. Here are some photos that I took of our breakfast. Enjoy. I will post the recipe as we used it at the end of this post. Cheers! The tomatoes and the eggs are from the Boise Farmers Market. The herbs are from our garden.

The tomatoes are scooped out and have a large pinch of herbs and salt and pepper in them. We used a cupcake pan so the tomatoes would keep their shape. Take care when you remove them from the pan. Let them cool first.

The tomatoes are scooped out and have a large pinch of herbs and salt and pepper in them. We used a cupcake pan so the tomatoes would keep their shape. Take care when you remove them from the pan. They have a tendency to want to collapse and fall apart. Let them cool first.

Even being careful while removing them from the pan, they tended to "fall apart". But still deliciously different for breakfast.

Even being careful while removing them from the pan, they tended to “fall apart”. But still deliciously different for breakfast.

Here is the recipe –

Eggs Baked in Tomatoes

Adapted From: Eggs Baked in Tomatoes | Recipes – PureWow
Robin Young, Boise, ID Servings: 3 Start to Finish: 45 minutes Prep: 20 minutes Cooking Time: 25 minutes
Ingredients:
2 T Olive Oil
6 med Tomatoes
6 lg Eggs
¼ c Whole Milk
¼ c grated Parmesan Cheese
Sea Salt and freshly ground Tellicherry Black Pepper
2 T chopped fresh Chives
1 T fresh Thyme leaves
2 t chiffonade fresh Basil
Directions:
1. Preheat the oven to 375°F. Grease a large, oven-safe skillet with the olive oil, or a muffin tin.
2. Using a small paring knife, cut around the stems of the tomatoes and remove them. Use a spoon to scoop out all the insides of the tomatoes, including the liquid. (Reserve the insides and liquid and use them to make tomato sauce or salsa.) Be careful not to split the sides of the tomatoes.
3. Blend together the chopped chives, fresh thyme leaves and basil. Sprinkle the inside of the tomatoes with a large pinch of the herb blend and salt and pepper.
4. Arrange the tomato shells snugly in the prepared skillet or in a muffin tin. Again, be careful not to split the sides of the tomatoes. Crack an egg into each tomato. Top each egg with 1 tablespoon milk and 1 tablespoon Parmesan. Season each egg with salt and pepper.
5. Bake until the tomatoes are tender, the egg whites are set and the yolks are still a little jiggly, 18 to 25 minutes. Let cool 5 minutes and then garnish with a little more of the fresh herbs. Serve immediately.