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

≈ Leave a comment

Tags

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.

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?

≈ 3 Comments

Tags

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.

Let’s Make Some Pasta!

17 Sunday May 2015

Posted by Bob and Robin in Arugula, Bacon, Basil, Boise Farmers Market, Captain's Shack, Cheese, Classic Cuisines, Dinner For Robin, Dinner With Robin, Eggs, Ethnic Foods, Heirloom Tomatoes, Herbs and Spices, Housemade Pasta, Idaho Greens, Italian Food, Kitchen Adventures, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Olive Oil, Pasta, Peaceful Belly Farms, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipe Writing, Recipes, Recipes - Pasta, Tomatoes, What's For Dinner?, Wine and Food, Wines - Idaho

≈ Leave a comment

Tags

Kitchen Adventures, pasta, pasta machine, spaghetti

Fresh pasta! So very good and cooks so fast. If you make your own pasta – and we’ll show you how in this article – just think of the variations you can make and the ingredient control you have. For instance, we use only local, farm raised and free range eggs from Meadowlark Farms (they are at the Saturday Boise Farmers Market at 10th and Grove.) Even your flour source can be local.
The recipe we use is an adaptation of Chef Anne Burrell’s. We use garlic infused olive oil and semolina. Both of which are not in her recipe. Here is the recipe for Pasta that we have adapted. There are several pasta makers on the market. Some relatively inexpensive and others somewhat more expensive. We have and have used a manual one like at this link – and pictured here – from Walmart, which we still have. About $30.00. Some people have this “thing” about Walmart. No problem. You can get a good one from Bed, Bath and Beyond that is still a manual one and works very well. These sell for about $35. This one is a slightly different construction and design, but you will end up with the same product when you are finished. You can also get one direct from Italy for around $500.00 and others that are commercial grade for around $1900.00. But why when the home Chef can get a good quality product for much less, unless you are into brand recognition.The one we use nowadays is an attachment to our KitchenAid, as pictured here and I love working with it. With this package you get a set of three presses: a flat one for lasagna or the beginning press for spaghetti or fettuccini; a spaghetti die and a fettuccini die. About $150.00. So your choices are wide and varied. Get the one that suits your needs. Now on to making the pasta. Enjoy! I have placed a link to the Pasta Recipe above. Print out a copy and follow along.

Basically four ingredients: Flour or semolina as pictured here and eggs with oil and water. You will need a clean and fairly large working area.

Basically four ingredients: Flour or semolina as pictured here and eggs with oil, salt and water. You will need a clean and fairly large working area. I like to pre-mix the eggs, water, oil and salt in a bowl. Then I don’t “splash” the eggs mixing them in the “well”.

The semolina “well” The process is the same if you use flour.

Pulling the semolina into the egg mixture using a fork. Work carefully.

The dough is starting to form.

The pasta dough is ready to knead. Notice the pastry knife used to help in the kneading process.

The pastry dough is kneaded and ready to rest for at least 1 hour.

Spaghetti noodles from the dough. Dust with flour to keep them from sticking.

Spaghetti Carbonara made from the pasta dough we made. Except for the pancetta, most of the other ingredients are all from the Boise Farmers Market./

Spaghetti Carbonara Recipe and pictured here, made from the pasta dough we made. Except for the pancetta, most of the other ingredients are all from the Boise Farmers Market. Serve this with a 2012 Sawtooth Winery Trout Trilogy Petite Sirah. Awesome!

Pan Seared Pork Tenderloin with Rosemary, Balsamic Orange Sauce

23 Monday Mar 2015

Posted by Bob and Robin in Captain's Shack, Cheese, Comfort Food, Dinner With Robin, Housemade Pasta, Idaho Wine, Photos By: Bob Young, Pork, Salad, Side Dishes, Snake River AVA, Syringa Winery, Vegetables, What's For Dinner?, Wine and Food, Wines - Idaho

≈ Leave a comment

Tags

Cheese Sauce, cuts of pork, orange sauce, pork, pork tenderloin, Wine

Such a great way to serve a scrumptious pork tenderloin. A little involved, but nonetheless delicious. The orange sauce really adds to this dish. I did not have any chicken stock, so I used turkey stock and I think it came out just fine. Then we served it with 2010 Syringa Winery Sangiovese and the paring was super good! I used this wine in the sauce, too. The original recipe came from the Cooking Channel, Kelsey Nixon. I adapted it slightly.
As sides we had a Fresh Green Salad, Steamed Asparagus and Housemade Pasta with Artichoke in a Cheese Sauce. Here are some photos of the dinner. Enjoy – We did! I will probably post the recipe in the Recipe File above. Cheers!

The pork tenderloin has cooled enough to slice it. So juicy and moist and tender. Delicious.

Pan SearedPork Tenderloin with Rosemary Balsamic Steamed Asparagus Green Salad Housemade Pasta with Artichokes in a Cheese Sauce 2010 Syringa SangioveseOrange Sauce

Pan Seared Pork Tenderloin
with
rosemary and balsamic orange sauce

Steamed Asparagus

Green Salad

Housemade Pasta with Artichokes in a Cheese Sauce

2010 Syringa Sangiovese

Valentines Dinner – Chicken Marsala With Mushrooms

15 Sunday Feb 2015

Posted by Bob and Robin in 5-Stars, Beans, Capers, Captain's Shack, Chicken, Chicken Marsala, Classic Cuisines, Classic Sauces, Dessert, Dinner With Robin, Ethnic Foods, Green Beans, Housemade Pasta, Italian foods, Mushrooms, Party Time, Photos By: Bob Young, Recipe By: Bob Young, Recipe by: Robin and Bob Young, Recipes - Sauces, Special Events, What's For Dessert?, What's For Dinner?, Wine and Food, Wines - Italian

≈ Leave a comment

Tags

chianti, chicken marsala recipe, Frescobaldi Chianti Rufina, marsala

Oh, it was really soooooooo good! Robin and I really liked it. The recipe for the Chicken Marsala can be found in the recipe file above.

Chicken Marsala with Mushrooms
on a bed of
housemade angel hair pasta

Steamed Green Beans

dinner was served with a
2008 Frescobaldi Chianti Rufina

Strawberry Boston Chocolate Cake

Valentine’s Day Dinner Menu

13 Friday Feb 2015

Posted by Bob and Robin in Capers, Captain's Shack, Chicken, Chicken Marsala, Classic Cuisines, Classic Sauces, Cooking Styles, Dinner At The Captains Shack, Housemade Pasta, Recipe by: Robin and Bob Young, Special Dinners, Special Events, Vegetables, What's For Dinner?

≈ Leave a comment

Tags

angel hair pasta, chicken marsala, chicken marsala recipe, homemade pasta, pasta, Valentine's Day Dinner

What are you having or making for Valentine’s Day Dinner? It would be nice to share. Here is what we are having. Enjoy!

I am really looking forward to making this for Robin for Valentine's Day tomorrow evening. Here is the menu, and, I might add, all made from scratch. Chicken Marsala Pasta (I'm making it from semolina, though, and not white flour.) Steamed String Beans Wine of Choice

I am really looking forward to making this dinner for Robin for Valentine’s Day tomorrow evening. Here is the menu, and, I might add, all made from scratch.

Chicken Marsala
Homemade Angel Hair Pasta
(I’m making it from semolina, though, and not white flour.)
Steamed String Beans
Wine of Choice

Let’s Make Some Pasta!

28 Wednesday Jan 2015

Posted by Bob and Robin in Bacon, Bolognese Sauce, Captain's Shack, Classic Cuisines, Comfort Food, Garlic, Heirloom Carrots, Housemade Pasta, Italian Food, Main Dish, Party Time, Photos By: Bob Young, Sofritto, Special Events, Tuscan Cuisine, What's For Dinner?

≈ Leave a comment

Tags

Bolognese sauce, homemade pasta, pasta, sauces for pasta, sofritto, Tuscan cuisine

Pasta. Ever think about how it is made? Really not hard to do. A little flour, some eggs, a little oil and water. That’s all there is. Oh yes. Then mix it all and not in a mixer. On a flat surface. Don’t get any on the floor! Here is a recipe from Chef Anne Burrell. Pasta. OK. So now I have made the pasta, and not to much of a mess.
Now what? Try a Bolognese Sauce with your pasta. The Bolognese is a very Tuscan style of sauce. We made all of this to take to the Treasure Valley Wine Society Board meeting last night. I think they liked it! Let me take you through the process of making the pasta. Here we go!

First. Make a hole in the center of your flour – I used Semolina. Add the eggs and the egg yolk, oil – I used a garlic infused olive oil – salt and 1 or 2 T water. Use a fork to mix the eggs. Start to bring the sides into the egg mixture and slowly mix.

It should start to look like this.

Once it is all mixed and blended, you should have a ball of dough like this.

Knead it for 8 to 10 minutes by hand. When done, the dough should look very smooth and feel almost velvety.

Wrap in plastic and refrigerate for 1 hour,m if you are not going to use it immediately.

Wrap in plastic and refrigerate for 1 hour, if you are not going to use it immediately.

Remove from the refrigerator and flatten out. Flour well. Cut into thirds, or even quarters – I used quarters.

Start on setting 1 on your pasta machine. The one pictured here fits on our Kitchen Aid. But there are other mechanical ones the fit on a counter top. They both do the same thing, except the one for the mixer does not require hand turning, obviously.

Start on setting 1 on your pasta machine, speed on mine set at 4. The one pictured here fits on our Kitchen Aid. But there are other mechanical ones that fit on a countertop. They both do the same thing, except the one for the mixer does not require hand turning, obviously.