Thanksgiving 2017

27 Monday Nov 2017

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Sourdough, Bacon, Baking, Boise Farmers Market, Brine, Buy Idaho, Captain's Shack, Cheese, Classic Cuisines, Dessert, Dill, Dinner At Marnies, Herbs, Herbs and Spices, Housemade Gravy, Housemade Pie Crust, Housemade Sausage, Idaho Bacon, Idaho Potatoes, Idaho Vegetables, Idaho Wild Game, Mascarpone, Onion, Oysters, Photos By: Bob Young, Recipe By: Captain's Shack, Recipes, Recipes - Dinner, What's For Dinner?

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Brining, crockpot, Dilly Bread

And a good Thanksgiving it was! Marnie had us all down to Marsing, ID for dinner. Robin, Chris, Eric, Emmet, Marnie and me. Beautiful view across the Snake River to Lizard Butte. Sunny and warm. We ate on her back porch. Served dinner buffet style. Much easier.
Eric made some fresh venison summer sausage so we had cheese and sausage to start. And yes, there was a variety of wine and drinks for those who do not drink wine. Emmet made a wonderful Pecan Pie and Marnie made Port Poached Pears. Oh yum! Robin and I made the turkey and some trimmings, including Crockpot Mashed Potatoes, a wonderful and easy way to make mashed potatoes. Chris made the Dried Corn for the first time. Good job, Chris. If you want to see these photos enlarged, Left-Click them.

Lizard Butte from Marnie’s front porch.

Robin on the porch.

The turkey is brining. Here’s how to brine the turkey – How To Brine a Turkey

Robin’s Orange Cranberry. (The recipe is on this site. Don’t leave home without it.)

Marnie, Chris and Eric in the kitchen at Marnie’s house, including Lola waiting patiently!

In the kitchen.

Marnie and Eric making Wilted Lettuce Salad.

Chestnut Stuffing ready for the turkey.

Dilly Bread is ready. Robin’s Dilly Bread

Candied Orange Peel

Dinner is plated.

Emmets Pecan Pie. It was good.

Marnie’s Port Poached Pear with Mascapone

Fire Pie Pizza at Houston Winery

07 Sunday Jun 2015

Posted by Bob and Robin in 5-Stars, Baking, Basil, Boise Adventures, Buy Idaho, Chardonnay, Cheese, Classic Cuisines, Comfort Food, Cooking Styles, Dinner With Robin, Dinner With The Winemaker, Healthy Eating, Heirloom Tomatoes, Herbs, Herbs and Spices, Housemade Pie Crust, Idaho Chefs, Idaho Wine, Idaho's Bounty, Italian Food, Local Harvests, Locavore, Main Dish, Merlot, Organic Foods, Party Time, Photos By: Bob Young, Release Parties, Smoking and Grilling, Special Events, Special Information, Spice Blends, Tomatoes, Vegetables, What's For Dinner?, Wine and Food, Wine Tasting, Wines - Idaho

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Basil Pizza, fire pie pizza, Fresh Margarita Pizza, Houston Wine, Houston Winery, release party

Such a great Idaho afternoon with great Idaho pizza and some great Idaho wines from Houston Winery in Caldwell, Idaho – it was their Merlot release party. Superb Merlot was released today and it is well worth buying some. It went very well with the Fire Pie Pizza made by Jamie and Kitty Martin of Hagerman, ID. (See their link in the sidebar.) If you are looking for a treat at your next party, be it family or work, try Firepiepizza! Fresh made. Local products – and you know how I am with Buying Local – cooked in a fire oven. They will make any kind of pizza that you want, providing they have the supplies on hand. Enjoy these photos of the afternoon. Cheers!

Firepiepizza Banner

Kitty Martin creates a masterful pizza. And all from scratch and using local products, especially the vegetables. Jamie Martin tends the oven.

Pizza making

An extremely hot oven completely designed and built by Jamie Martin.

Pizza is ready!

More orders are coming in!

Margherita Pizza ! Add a glass of Houston Wine and Yummers!

Fresh Pepperoni and Sausage Pizza. I need more wine!

Robin discusses wine.

Gregg Algers, Winemaker at Houston Winery, Larry and Elaine Gibson, TVWS members, all enjoy the pizza and the wine.

There was a great crowd at this release party.

More fire baked pizza, please!

Good Breakfast Fruit Tart

14 Tuesday Apr 2015

Posted by Bob and Robin in Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Classics, Food Photos, Fruit, Housemade Pie Crust, Mascarpone, Photos By: Bob Young, Plums, Recipe - Tart, Recipe by: Robin and Bob Young, Recipes, What's For Dinner?, Whats For Breakfast?

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fruit tart, Mascarpone, purple plum

We had some Purple Plums that had to be used. What to make? How about an easy and simple Plum Tart? Maybe for breakfast? Works for us. Here’s how we did it.
Make a basic pie crust. Use your favorite recipe, but keep it simple. After refrigerating for several hours, roll it out so you will have some edges free of fruit. Place on a silpat. Sprinkle with Turbinado sugar. Add sliced plums – or any fruit – to within about an inch of the edge. Sprinkle with about a Tablespoon of cinnamon sugar. Roll up the edges to form a “dike”. Lightly butter the rim. Cook in a 350 degree F oven for about 30 minutes.

Hopefully you will end up with a plate like this. Add the Mint Sprig and a little Mascarpone Cheese. Enjoy!

Seafood Potpie For Dinner

28 Saturday Mar 2015

Posted by Bob and Robin in Boise Farmers Market, Buy Idaho, Captain's Shack, Comfort Food, Dinner For Robin, Dinner With Robin, Green Peas, Housemade Pie Crust, Idaho Wine, Lobster, Onion, Photos By: Bob Young, Potpie, Reel Foods, Sea Scallops, Seafood, Shell Fish, Shrimp, What's For Dinner?, Williamson Vineyards and Orchards, Wine and Food, Wines - Italian

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fish stock, lobster, lobster meat, lobster shells, Reel Foods Fish Market, Sea Scallops, shrimp

This was an awesome recipe from Ina Garten for Seafood Potpie. Although I did alter it slightly. I could not find lobster meat – my seafood shop, Reel Foods Fish Market here in Boise was out of it – I used three small lobster tails. (We are really lucky here in Boise to have such an outstanding seafood market that brings in some really fresh product.) I removed the lobster meat from the shell and then stewed down the lobster shells and shrimp shells to make my own seafood stock. It made a fine rich stock. I also used a small jar of clam juice with the stock. Add to this dinner a wonderful glass of 2012 Williamson Vineyards Blossom, 100% Sangiovese Rosè, and we had a great dinner. Try the recipe. Let us know how you liked it and/or if you altered it at any step. Enjoy these photos. Cheers!