A Little Variation of Eggs Benedict

02 Thursday Feb 2023

Posted by Bob and Robin in 5-Stars, Asparagus, Boars Head Black Forest Ham, Breakfast, Brunch, Buy Local, Captain's Shack, Classic Sauces, Cooking Styles, Dinner At The Captains Shack, Eggs, Eggs Benedict, Eggs Poached, Housemade Sauces, Idaho Eggs, Onion, Photos, Photos By: Bob Young, Recipe By: Captain's Shack, What's For Dinner?

≈ 1 Comment

Tags

black forest ham, Eggs Benedict, ham

Every once in a while, one comes across a variation to a classic recipe or style. This one I was dubious of. Who wants to tamper with a classic Eggs Benedict? It took me about a week to build up the courage to do so and I was pleasantly surprised. This really isn’t bad. A change.

Using a basic and classic Hollandaise Sauce (https://www.rockinrs.com/CIA-Basic-Hollandaise.pdf ) some lightly toasted Jewish Rye or Marbled Rye can be used also, some ham – I used a thin sliced Black Forest Ham – poached eggs and asparagus with diced caramelized spring onions and their greens (put uncooked diced green onion and greens on the Hollandaise, which I forgot to do, so I put them with the asparagus).

Just a note on making a Hollandaise Sauce – Use fresh eggs, the fresher the better from your local farmer – and I used large or jumbos, which ever is available. But most important is to keep the temperature in your double boiler to 130 degrees F or lower!!! The sauce is likely to break making scrambled eggs if you don’t watch the temperature.

Have a good time with this if you make it. You can vary your Eggs Benedict anyway you want.

Some Meals to Contemplate

12 Friday Aug 2022

Posted by Bob and Robin 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?

≈ 1 Comment

Tags

buffalo, shortbread, Tatonka

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!

Surprise Meals

04 Friday Mar 2022

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Baguette, Bombay Grill, Buy Local, Carrots, Classics, Eggs, Eggs Omelets, Food 0f India, Food Photos, Fruits, Green Peas, Idaho Eggs, Idaho Lamb, Idaho Potatoes, Lamb, Mango, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Shepards Pie, What's For Dinner?

≈ 1 Comment

Tags

candied pecans, lamb, Mango, mango lassi, pecans, recipes, shepards pie, shrimp, shrimp omelet

I think this week we really hit the Jackpot with some meals that we made. These are a real surprise and delicious. We liked them all! But then too, Shepard’s Pie is a favorite of every ones. I don’t particularly like yogurt, but the Mango Lassi that I had at a local Indian restaurant, the Bombay Grill in Boise, was absolutely delicious. And the Shrimp Omelet for dinner was a treat. Look at these. Enjoy.

The Breakfast for Dinner was simply a Shrimp Omelet with Campfire Potatoes, Toasted CROW Bread from Acme Bakeshop here in Boise and some Mandarin Orange sections. A standard 2 egg omelet, some 16-20 count shrimp cut into fourths and sauteed in butter with garlic powder and Old Bay seasoning and Eric’s Campfire Potatoes. No particular recipe. Play Chopped of the Kitchen and make do with what you have. I use an 8″ porcelain skillet for mine and clean the pan between omelets. (We have been on 5 cruises and I always watched the Line Chef make omelets to see how it is done. They always used a fresh skillet between omelets!)

I do not like yogurt. But now, I can’t really say that anymore. This was delicious and I was introduced to it at the Bombay Grill, an Indian restaurant, here in Boise. The recipe, Mango Lassi, is really easy and the ingredients are probably available at your local grocery store. You can use either fresh mango or you can use mango pulp. Just remember that mango pulp has sugar added, so taste the pulp before adding sugar in the blender. Chill the drink and enjoy! It’s delicious!.

Celery, Candied Pecan and Apple Spring Mix Salad with Apple Cider Vinaigrette

Now this salad is absolutely delicious. The celery is cut super thin on the bias and the apple is sliced thin also. Not a difficult recipe and including getting everything prepped, it it takes about 30 minutes to make. Love the Spring Mix greens. Different flavor levels and textures. The recipe, Celery, Pecan, Apple Salad. And the recipe calls for Candied Pecans, so make your own Candied Pecansf. Not hard to do. You will love this salad. We have pared it with a Classic Shepard’s Pie as pictured above.

And this Classic Shepard’s Pie was fantastic! Here is the recipe Classic Shepard’s Pie Such a classic meal and one that we all like. Easy to do. Traditionally it was made with lamb, but some folks mix 50/50 lamb and beef. They also use 100% beef. But we prefer the traditional lamb way. The potatoes are not peeled and are cut into small chunks to cook. Makes them easier to mash when they are smaller pieces. Just make them creamy smooth so they spread on the top easily.

Enjoy these meals and sides. We did.

Update on Sources and New Dishes

13 Thursday Jan 2022

Posted by Bob and Robin in Beef, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Buy Local, Captain's Shack, Chardonnay, Chef Jacques Pépin, Classic Sauces, Comfort Food, Cookies, Cream Sauces, Dinner At Marnies, Dinner For Robin, Food - Make Your Own Meals, Food Photos, Herbs and Spices, Hollandaise Sauce, Housemade Sauces, Idaho Beef, Idaho Eggs, Idaho Lamb, Idaho Pork, Idaho Wine, Malheur River Meats, Parma Ridge Winery, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Shell Fish, Spinach, Van Lith Ranch, Vegetables, What's For Dinner?, Wines - Idaho

≈ 1 Comment

Tags

Malheur River Meats, Meadowlark Farms Idaho Parma Ridge Winery, recipes, Van Lith Ranch

captains-shack-pipe-signed-Walkway-LMP I pretty much failed to list my sources in the Boise area for beef, pork, eggs and lamb. Some of them will even ship to you. Check the links.

For beef I am using 2 different sources. The newest source for some awesome beef products is Van Lith Ranch, http://vanlithranch.com 200 S Pennsylvania Ave, Fruitland, Idaho 83619. (208) 452-3826. We had a fabulous standing prime rib from them. “At Van Lith Ranch, we raise ultra-premium grass-fed, grain-finished beef here in Idaho. Our family ranch is located on the banks of the Payette River where three generations of Van Liths have been raising beef cattle for over 70 years. We use that generational knowledge and experience to hand-select only the highest of quality animals for our Van Lith Ranch line of meat and that personal attention and dedication shows in every mouthwatering bite.”

Another fabulous source for beef and pork is Malheur River Meats, http://malheurrivermeats.com 4276 John Day Hwy, Vale, OR 97918.(208) 573-1058. Awesome beef, but fantastic thick cut, bone in pork chops. They even have pork chops for stuffing which are cut even thicker. They carry eggs, too, in season. And, you can get a change in red meat by eating buffalo from Browns Buffalo Ranch in Nyssa, https://cunninghampasturedmeats.com/vendors/browns-buffalo-ranch. Great meat, especially the steaks and hump roast.

For eggs and lamb, awesome lamb chops, we use Meadowlark Farms Idaho, https://www.meadowlarkfarmidaho.com/ 9904 Southside Blvd, Nampa, Idaho. 83686 (208) 466-4806. A superb source for outstanding lamb products.

BP_10Jan2022_1a_Captains Shack_Waffle Benedict

And speaking of eggs, Meadowlark Farms eggs make an awesome Hollandaise sauce and Eggs Benedict. Just look at these. This was delicious! Even went so far as to try Jacque Pepin’s style. Think I will use it again and again and again!

Not local by any means. Braised Scallops on a bed of Spinach and Chard with a light Béchamel and a Cucumber and Radish Salad with Sour Cream. Such a yum dinner. Served with a wonderful and well pared 2020 Parma Ridge Winery Chardonnay, http://www.parmaridge.wine/. They also have an awesome bistro at the winery. Superb food along with the superb wine. But make a reservation first. Check the link. Happy cooking! (BP-MJ)

Two Great Meals

04 Friday Jun 2021

Posted by Bob and Robin 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?

≈ 1 Comment

Tags

Acme Bakeshop, Boise Farmers Market, edible flowers, heirloom tomatoes, shrimp, sourdough bread

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.

Continue reading →

Bacon Blueberry Waffles

21 Thursday Jan 2021

Posted by Bob and Robin in 5-Stars, Bacon, Blueberries, Buy Local, Captain's Shack, Eggs Basted, Food Photos, Fruit, Idaho Bacon, Idaho Eggs, Krusteaz, Photos, Photos By: Bob Young, Recipe By: Bob Young, Recipe By: Captain's Shack, Recipe: Bob and Robin Young, What's For Dinner?

≈ 1 Comment

Tags

Bacon, basted eggs, blueberries, Krusteaz, recipes, waffles

I have been asked how do I make Blueberry Bacon Waffles and the answer is rather straight forward. For the bacon I use Falls Brand Thick Sliced and for the waffles I use Krusteaz but with a twist. I add 1 egg and I use 1/2 cup whole milk and 1/2 cup water in the batter. This is not really necessary but I think it makes the waffles better. Light and delicious. Here is how it is done. Enjoy!

Cut 1 strip if bacon per waffle into quarters.

Fry the bacon on the waffle iron to your doneness level.

While the bacon is cooking, place the egg and jam – it can be any and I use either Huckleberry or Blueberry for these waffles.

Add the flour, milk and water to the egg/blueberry mixture and mix well, but don’t over mix. There can be some lumps.

Pour the batter over the bacon in the waffle iron. Add blueberries, close the lid and cook.

Serve with blueberries on the waffle, syrup and basted eggs. A hearty breakfast.

Thank You BFM Vendors!

21 Saturday Dec 2019

Posted by Bob and Robin in Acme Bake Shop, Boise Area Food Adventures, Boise Farmers Market, Brown's Buffalo Ranch, Buy Idaho, Buy Local, Desert Mountai Grass Fed Beef, Herbs and Spices, Idaho Beef, Idaho Buffalo, Idaho Eggs, Idaho Greens, Idaho Lamb, Idaho Vegetables, Jelly Lady, Local Farmers Markets, Local Harvests, Local Markets, Malheur River Meats, Meadowlark Farms, Photos By: Bob Young, True Roots Produce, What's For Dinner?

≈ 1 Comment

Tags

Thank-You!

It isn’t often that we stop and think where our dinner tables would be without our local farmers! No. Produce and meats do not magically appear on our grocery store shelves. It must be produced and cared for by farmers. And in Boise, we are very lucky and honored to have some fantastic local farmers that bring their wears each week to us for our enjoyment and health. To you – Thank-You! Now to go into withdrawal until April 4, 2020. Here are some of the vendors who provided Robin and I with some awesome products.

Overall Market.

Available vegetables

Available Vegetables

Thank-You to-

Malheur River Meats
Eggs and Pork

Meadowlark Farms
Eggs and Lamb

Acme Bakeshop
Bread – Sourdough, Old World Rye, Whole Grain – Danish, Pantone

Gaston’s Bakery
Ham and Cheese Croissant

Brown’s Buffalo Ranch
Buffalo

Desert Mountain Grass Fed Beef
Beef

Purple Sage Farms
Vegetables, Greens and Herbs

The Jelly Lady
Wide variety of jelly including Huckleberry and Orange Marmalade

Kelly Canyon Orchards
Fresh fruits and jelly Marmalade

True Roots Vegetables
Carrots, Turnips, Squash, Tomatoes, Corn

I know I have probably missed someone and I apologize for that.

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, Eggs, Ethnic Foods, 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, What's For Dinner?

≈ Leave a comment

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

≈ 1 Comment

Tags

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.

Buffalo Roast for Friends and Dinner

11 Monday Jun 2018

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Apple, Boise Farmers Market, Brown's Buffalo Ranch, Buffalo, Buy Idaho, Captain's Shack, Dessert, Dinner At The Captains Shack, Dinner With Friends, Eggs Benedict, Garlic Scapes, Herbs and Spices, Hollandaise Sauce, Housemade Sauces, Idaho Buffalo, Idaho Eggs, Idaho Greens, Idaho Vegetables, Local Farmers Markets, Local Harvests, Local Markets, Peaceful Belly Farms, Photos By: Bob Young, Pinot Noir, Purple Sage Farms, Recipes, Roasted Vegetables, Rutabaga, Salads, Special Dinners, Spring Vegies, True Roots Produce, What's For Dinner?, Wine and Food

≈ 1 Comment

Tags

Brown's Buffalo Ranch, buffalo hump roast

This was such a delightful meal to make for friends Krista and Jess – Krista helps weed the flower beds. And she even gave us a beautiful White Daisy plant for the front bed. – A couple of weeks ago, we made breakfast for Donna who also helps us in the garden. The breakfast was Eggs Benedict! – The buffalo was local from Brown’s Buffalo Ranch in Nyssa, Oregon. Phone: 1-(541)-372-5588 or 208-741-5449, 720 Stephens Blvd., Nyssa, OR 97913. Hump roasts can be tough. But this one cooked for 6 hours on low in the crockpot 1/2 cup bone stock and 1 cup sherry and it was awesome! Spring vegetables – baby carrots, baby turnips, spring onions and rutabaga – were placed in the broth at different times. Here are some photos. Enjoy!