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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How to Store Potatoes

13 Monday Apr 2020

Posted by Bob and Robin in Boise Farmers Market, Buy Idaho, Buy Local, Captain's Shack, Food, Idaho Vegetables, Potatoes, What's For Dinner?

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potatoes

Here is a great tip for storing potatoes from myrecipes.com. This is some really good information. Enjoy!

How Do You Know When a Potato Is Past Its Prime?
Good potatoes are firm, smooth, and sprout-free.
You can tell a potato is spoiled when it is:
Soft
Discolored
Decayed
Growing mold
Sprouts, or “eyes,” are an indication that your potato is reaching the end of its life. However, they’re not harmful and can be simply removed before cooking. As long as the potato looks, smells, and feels right, sprouts are no biggie.

How to Store Potatoes
1. Keep them in a cool place…
Raw potatoes will thrive in a cool, dark place. The ideal temperature range is 43-50°, which is slightly above refrigerator temp. During cooler months, storing potatoes in an unheated basement or an insulated shed is a great idea. It’s a bit tougher to store potatoes in the summertime, but use your common sense—instead of putting them next to a window, keep them in the area of your house that stays the coolest.
2. …but not the fridge.
Raw potatoes like to be cool, but not cold. Very low temperatures can actually change the flavor of your spuds and make them dangerous. This “cold-induced sweetening” happens when the starch is converted to reducing sugars, which can form cancer-causing substances when cooked.
3. Avoid areas with lots of light.
Exposure to light can cause your potatoes to produce chlorophyll and turn prematurely green.
While this color change is usually harmless, excessive sunlight can also cause potatoes to produce a toxic chemical called solanine. Ingesting solanine in high amounts can cause unpleasant side effects like nausea, diarrhea, and vomiting.
4. Don’t wash them before you put them away.
Step away from the sink! It’s best to keep potatoes as dry as possible if you’re trying to make them last. Moisture promotes the growth of fungus and bacteria—so wait to wash them until right before you use them.
5. Let them breathe.
Prevent moisture accumulation by allowing your potatoes plenty of airflow. If you store them in a tightly sealed container (like a ziploc bag), the moisture released by the potatoes will have nowhere to go. Your best bet is an open bowl or paper bag.

Bonus tip: Don’t store your potatoes with your onions! The chemical reaction will actually cause both to spoil faster. Crazy right?

The Boise Farmers for 1 Hour Tomorrow!

14 Friday Feb 2020

Posted by Bob and Robin in Beef, BFM, Boise Area Food Adventures, Boise Farmers Market, Boise Food Adventures, Buy Idaho, Buy Local, Chicken, Eggs, Green Salad, Greens, Herbs, Herbs and Spices, Idaho Beef, Idaho Lamb, Idaho Vegetables, Lamb, What's For Dinner?

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Boise Farmers Market – Pick Up, PopUp, a 1 hour special, tomorrow 15 Feb 2020 at the Shoreline location. Limited products. See you there!

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?

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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.

Some Good End-Of-Summer Meals

29 Sunday Sep 2019

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Acme Bake Shop Red Wheat, Acme Bake Shop Sourdough, AirFryer, Argentina Pink Shrimp, Avocado, Banana, BBQ Beef, Beans, Blueberries, Boise Artisan Bakery's, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Buy Idaho, Buy Local, Captain's Shack, Classic Cuisines, Classic Herb Blends, Classic Sauces, Classic Spice Blends, Classis Sauces, Cooking Styles, Dinner At The Captains Shack, Dinner For Robin, Eggs Basted, Eggs Omelets, Eggs Poached, Food Photos, German Food, Greens, Grilled Beef, Grilling, Herbs, Herbs and Spices, Hollandaise Sauce, Homemade Sauce, Housemade Hollandaise Sauce, Idaho Potatoes, Idaho Vegetables, Idaho Wine, Local Harvests, Local Markets, Omelet, Parma Ridge Winery, Peaceful Belly Farms, Photos, Photos By: Bob Young, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipes - Breakfast, Recipes - Sauces, Rice Family Farms, Salads, Salmon, Seafood, Shrimp, Sourdough Bread, Spinach, Things To Do, Traditional Food, True Roots Produce, Vegetables, What's For Dinner?, Whats For Breakfast?

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Fun time in the kitchen this past late summer. Mostly “playing” Chopped of the Kitchen: “These are the ingredients, make something edible!” In other words, mostly no recipe, just do it!
And let’s remember: The best ingredients are not processed ingredients, but rather go to your local Farmers Market. Visit your local fruit stand. You control what ingredients to use, not a major super market. Although, there are some really good super markets available, Just look at the ingredients and where the fruits and vegetables are grown, In My Not So Humble Opinion. Buy Local! Look at some of these meals. Enjoy, we did! Here is a link to Kelley’s Canyon Orchards for fantastic fruits. Look in the sidebar for more links to some fantastic produce and farm products.

Shrimp Omelet with Herbal Hollandaise Sauce. Here is the recipe that we use for making our own – from scratch – Hollandaise Sauce. CIA Basic Hollandaise Sauce. We modified this one to add fresh herbs, from the garden.

Robin said she wanted a toasted shredded wheat biscuit for breakfast with bananas. I added the blueberries. The biscuit has brown sugar on it that is caramelized with a torch.

Or how about this Toasted Whole Wheat Sandwich with Avocado and Tomato for breakfast. The tomato was from True Roots Gardens and the Whole Wheat was from Acme Bakeshop. Both vendors are at the Boise Farmers Market,

German Benedict for breakfast. The Hollandaise is linked above. Why a German Benedict? The spices on the Air Fried potatoes is a blend or German spices.

You like Eggs Benedict? Look at these.

Salmon Benedict on a Bed of Spinach and Fresh Idaho BFM Fruit – Israeli Melon (Awesome!) and Blueberries. The Hollandaise is linked above and we added tarragon and thyme from our garden.

Grilled Brisket Benedict on a Bed of Spinach on Toasted Acme Bakeshop Sourdough and Fresh BFM Fruit. The Hollandaise is linked above and we added tarragon and thyme from our garden.

Grilled brisket? Or AirFryer goodies? Here was an awesome meals.

German Potato Salad

Grilled Brisket, German Potato Salad, Fresh BFM Fruit and Cowboy Beans
2017 Parma Ridge Winery Cabernet Sauvignon

Chicken? How about AirFryer Asian Chicken and Grilled Baby Bok Choy and Green Salad Here is the recipe: AF Asian Chicken.

AirFryer Steak with Sauteed Summer Squash and Fresh Beet and Beet Green Salad Here is the recipe – AF Ribeye Steak

AirFryer Pork Chop, Green Peas, Potato Cubes and Cantaloupe Malheur River Meats is where we got these pork chops. Awesome products! See their link in the sidebar.

Crab Cakes with Caprese Salad

Cognac Shrimp Reduction

Cognac Shrimp with Vegetables

So there are some of our meals. We eat well and very good. Thank goodness for the Boise Farmers Market every weekend during the season. Be sure to check our recipe file above. It gets updated regularly. Cheers and Cook Your Own Meals – They’re better!

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?

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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.

3 Horse Ranch Winery and Bacquet’s Restaurant Dinner

10 Monday Dec 2018

Posted by Bob and Robin in 5-Stars, Bacquet's Restaurant, Boise Area Food Adventures, Cooking Styles, Dinner at Bacquet's Restaurant, Dinner With Family, Eagle Hills AVA, Ethnic Foods, Food Photos, French - Bacquet's Restaurant, Green Salad, Honey, Idaho Chefs, Idaho Greens, Idaho Lamb, Idaho Vegetables, Idaho Wine, Lamb, Merlot, Mushroom - Truffle, Mushrooms, Photos By: Bob Young, What's For Dinner?, Wines - Idaho

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Bacquet's Restaurant, French Food, gelette, quail

This photo is at The Pond in Marsing, ID

Wow! What a delightful and exciting wine dinner in Eagle, ID at Bacquet’s Restaurant. Yummy French cuisine! And the wines that paired so well with dinner from 3 Horse Ranch Vineyards. Just look at this menu, the wines and the photos of the food. Great to have a truly French restaurant in the area! (Left-Click any of these photos to see them enlarged. Enjoy!

Entrance to Bacquet’s Restaurant in Eagle, ID

Main dining room

Wine dinner area

Daughter Marnie and Robin

2017 Select Eagle Foothills AVA Viognier/Roussanne

2014 Eagle Foothills AVA Merlot

Truffle Asparagus Cream Soup
2017 Select Eagle Hills AVA Viognier/Roussanne

Fresh Mussels
fresh mussels cooked in a Chardonnay cream sauce with a touch of lavender and honey
2017 Select Eagle Foothills Chardonnay

Lamb Rack with Sauce Diable
roasted young vegetables and Chef’s famous potatoes au gratin
2013 Heritage Syrah/Mourvedre

[Sauce Diable is one of many sauces that can be made from a basic and versatile recipe for Quick Brown Sauce. James Beard famously served it with his Deviled Beef Bones, but it is equally delicious with broiled flank steak or broiled chicken. For an even tangier preparation, add small capers and finely chopped sour pickles…A basic brown sauce with the addition of wine, vinegar, shallots and red or black pepper. It’s usually served with broiled meat or poultry.]

Quail Parisienne aux Poivre Rose (Pink Peppercorns)
pink peppercorns give pepper flavor without the bite. Served with mushroom risotto and a vegetable galette
2014 Eagle Foothills AVA Merlot

[A savory galette is the easier and more streamlined cousin of a classic Quiche.]

Tarte Fromage
from the north of France, Chef Franck’s home, this tarte is filled with Gruyere and five cheeses
2014 Eagle Foothills AVA Cabernet Sauvignon

Richard’s and Clearwater Canyon Winery Dinner

30 Friday Nov 2018

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Breads, Appetizers, Boise Area Food Adventures, Boise Restaurants, Brunch at Richard's, Buy Idaho, Cheese, Chef Richard Langston, Chocolate, Classic Cuisines, Clearwater Canyon Cellars, Cooking Styles, Dessert, Dinner At Richard's, Dinner With The Winemaker, Greens, Idaho Lamb, Idaho Polenta Floriani, Idaho Vegetables, Idaho Wild Game, Idaho Wine, Inn At 500 Capitol, Lamb, Local Markets, Photos By: Bob Young, Potatoes, Restaurants, Restaurants To Try, Richard's, Salmon, Seafood, Sourdough Bread, Special Dinners, What's For Dinner?

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naverin, ora king salmon, oyster aiolo, quail, taleggio, tuile

Richard’s interior

A wonderful event at Richard’s in Boise, an “…Inventive European bistro dishes & regional fine wines served in an elegant, romantic atmosphere. 500 S Capitol Blvd, Boise, ID 83702. 208) 472-1463”
The dinner was wonderfully paired with wines from Clearwater Canyon Cellars, 3143 10th St, Lewiston, ID 83501. 208.816.4679. Tasting Room Hours: Friday & Saturday, 12pm – 5pm & by appointment. Left-Click any of these photos to see them enlarged.

The Menu

Chef Richard Langston, Richard’s

Coco Umiker, Winemaker

House-Cured Ora King Salmon
Oyster Aioli
Toast
Greens
2017 Lochsa Chardonnay

Buttermilk Marinated Fried Quail
Crispy Potato Pancake
Organic Oregon Cranberry Sauce
2016 Heritage Series Mary Bonita

Delicata Squashed Stuffed with Risotto, Pecans and Imported Taleggio
2016 Coco’s Reserve Blend No. 5

Naverin of Lamb with Winter Vegetables
2016 Louis Delsol Cabernet Sauvignon

Chocolate Mousse
Almond Lace Tuile
Emmett Cherry Sauce
2016 Renaissance Red

Types of French Breads

08 Wednesday Aug 2018

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Acme Bake Shop Breads, Boise Farmers Market, Boise Food Adventures, Bread, Brunch with Robin, Captain's Shack, Chicken, Classic Cuisines, Classis Sauces, Dinner At The Captains Shack, Dinner For Robin, Homemade Pasta, Homemade Sauce, Idaho Vegetables, Idaho's Bounty, Photos By: Bob Young, What's For Dinner?

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carbonara, pasta

I have had several questions on what is the difference between the types of French bread. Here is a good graphic from Cooks Country. Hope it helps. Left-Click the graphic to see it enlarged.

And then why not have some of the bread with garlic and butter and a good Spaghetti Carbonaro.

Spaghetti Carbonaro

Or actually with any of these dishes!

Shrimp with Pasta

Chicken Devine

Zucchini and Beets in Brown Butter over Pasta

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

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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!