Awesome 34th Anniversary

15 Saturday Jul 2017

Posted by Bob and Robin in 5-Stars, Avocado, Beef, Bistro - Parma Ridge Winery, Boise Farmers Market, Breakfast With Robin, Captain's Shack, Celebrations, Chef Storm Hodge, Dinner At Parma Ridge Restaurant, Dinner With Robin, Eggs, Idaho Wine, Local Markets, Parma Ridge Specials, Parma Ridge Winery, Parma Ridge Winery Bistro, Party Time, Shackmade Salsa, What's For Dinner?

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Parma Ridge Bistro, Parma Ridge Winery

Oh my! Such a great weekend. And such a great 34 years with the Apple of My Eye! Thank you Robin for those years. Here is a little bit of how we spent – ate – our way through the anniversary days.

On Friday, July 14th, we went to Parma Ridge Winery and Bistro. And once again, we were not disappointed! This is still a 5-Star bistro! This is their new sign along Hiway 95.

The Love of My Life and 34 wonderful years!

And for dinner, we both had a superb

Prime Rib
Garlic Potatoes
Grilled Asparagus
Storm’s Grilled Bread

And a full flight of wonderful wine. Robin and I both agree that Chef Storm’s Prime Rib is the best in the Boise area. Even better than Chandler’s in Boise. And that is not an easy task to accomplish.

And then, Saturday morning, after coming home from the Boise Farmers Market at 10th and Grove, we were watching Chef Rick Baylis on PBS and he made what looked like a fantastic Huevos con Salsa de Mango y Aquacate. I thought that I could duplicate that. I did. Here it is and all from scratch!

Shackmade Salsa de Mango

Huevos con Salsa de Mango
Aguacate y Carne de Res Rebanada

This is what I made for Robin. Had to use some of her left-over Prime Rib!

Huevos con Salsa de Mango y Aguacate

This is what I made for myself. Really yummy and very easy to do. One could very easily make this for a breakfast party.

So there you have it. Eating our way through our anniversary weekend. And it’s only Saturday!

Richard’s Re-Opens in Boise!

11 Saturday Feb 2017

Posted by Bob and Robin in Boise Farmers Market, Boise Food Adventures, Boise Restaurants, Buy Idaho, Celebrations, Chef Richard Langston, Classic Cuisines, Comfort Food, Cooking Styles, Dinner At Richard's, Food Photos, Idaho Chefs, Idaho Greens, Idaho Trout, Idaho Vegetables, Idaho Wine, Inn At 500 Capitol, Local Markets, Party Time, Photos, Photos By: Bob Young, Richard's, What's For Dinner?

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Chef Richard Langston, Inn At 500 Capitol, Richard's

Yes! Chef Richard Langston has re-opened his restaurant at the Inn At 500 Capitol, Richard’s Restaurant. We were lucky enough to attend the grand opening and it was fantastic. The Inn At 500 Capitol is a superb hotel, and you can get information about it by following this link Inn At 500 Capitol. It is located at 500 South Capitol Boulevard, Boise, Idaho, 83702 USA. (208) 227-0500. (Left Click any of these photos to see them enlarged.

Wines that were offered

Conference room. Notice the lighting. Made in Boise. Art Glass.

Tables and flowers.

Table centerpiece and wines!

The balcony looking at Boise.

Richard’s bar.

An open kitchen in the dinning area is always interesting.

Appetizers – Squash Bruschetta

Ham and Cheese on Rosemary Focaccia.

Trout on Endive Leaves.

Caprese

Christmas Eve Brunch

24 Saturday Dec 2016

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Baguette, Baguette, Beef, Brunch, Brunch with Robin, Captain's Shack, Desert Mountai Grass Fed Beef, Dinner At The Captains Shack, Eggs, Eggs Sunnyside Up, Grilled Beef, Herbs and Spices, Housemade Rubs, Housemade Sauces, Idaho Beef, Idaho Eggs, Idaho Wine, Local Markets, Meadowlark Farms, Mushrooms, Mushrooms - Porcini, Parma Ridge Winery, Photos By: Bob Young, Recipe by: Robin and Bob Young, Snake River AVA, What's For Dinner?, Wines - Idaho

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porcini mushroom, ribeye

Desert Mopuntain Ribeye Toasted Bruchetta with Rubbed Garlic Sunnyside Up Eggs

Porcini Crusted Desert Mountain Ribeye
Toasted Acme Bakeshop Bruchetta with Rubbed Garlic
Sunnyside Up Meadowlark Farms Eggs
2016 Parma Ridge Tre Bianchi

Now how good is this? Looks difficult to do, but surprisingly easy. Guess you want the recfipe. Here it is; Long but easy.

Porcini Rubbed Ribeye and Eggs

Adapted from: Chef Mario Batali
Ingredients – Porcini Rubbed Ribeye:
2 T Sugar
1 T Celtic Sea Salt
1 t freshly ground Tellicherry Black Pepper
1 t Red Pepper Flakes
¼ c Porcini Mushroom Powder
5 cloves Garlic, peeled and minced
¼ c Olive Oil
2 Ribeye Steaks, bone-in, 2-inches thick

Ingredients – Bruschetta and Eggs:
2-3 T Olive Oil
4 lg Eggs
1 loaf crusty Italian bread, sliced ½-inch thick
3 cloves Garlic, peeled
Extra-Virgin Olive Oil, to drizzle
large crystal Celtic Sea Salt, to garnish

Directions – For the Porcini-Rubbed Ribeyes:
In a small bowl add the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic and 1/4 cup olive oil and stir well to form a thick paste that is the consistency of wet sand.
Rub the paste all over the steaks, coating them evenly. Wrap tightly in plastic wrap and refrigerate for at least 12 hours or overnight.
About 1 hour before grilling, remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Remove to a plate and allow to come to room temperature.
Preheat a grill or grill pan over medium-high heat. Place the steaks on the grill, cover and cook, turning every 6 to 8 minutes for 10-15 minutes for medium-rare, the internal temperature with a meat thermometer should be 125ºF. Transfer to a carving board and let rest for 15 minutes. After the meat has rested, thinly slice against the grain.

Directions – For the Eggs and Bruschetta:
In a large nonstick pan, add a couple tablespoons of olive oil and place over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny. Season with salt and pepper. Serve with the steak.
Reduce the grill to medium heat and place the bread on top. Allow to cook until toasted and lightly grilled on both sides, about 1 minute per side. Remove and rub with a clove of garlic, drizzle with olive oil and sprinkle with sea salt. Serve with the steak and eggs.

Tip: Use your favorite herb rub if you can’t find dried porcini or porcini powder or grind your own dried porcinis.

Wonderful 5-Hour Roasted Duck

13 Tuesday Dec 2016

Posted by Bob and Robin in 5 Hour Duck, Apple, Beets, Captain's Shack, Dessert, Dinner At The Captains Shack, Dinner For Robin, Dinner With Family, Duck, Food Photos, Heirloom Beets, Heirloom Carrots, Heirloom Onions, heirloom vegetables, Idaho Vegetables, Idaho Wine, Local Farmers Markets, Local Harvests, Onion, Petit Verdot, Photos, Photos By: Bob Young, Prep Work, Raspberries, Recipe By: Bob Young, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes - Dinner, Recipes - Sauces, Roasted Vegetables, Snake River AVA, Special Dinners, Vegetables, What's For Dinner?, Wine and Food, Wine Dinners, Wines - Idaho

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5 hour roasted duck, duck, duck sauce, Petit Verdot

Love to make this and it really is so easy. 5 Hour Roasted Duck and add to that some Roasted Root Vegetables and 5 Hour Roasted Duck Sauce, also really good with ham, and you will have a superb and wonderful dinner. A good 2013 Indian Creek Petit Verdot goes extremely well with it.

Several people have asked how to make the duck. Basically – season with Celtic sea salt and fresh ground Tellicherry Black Pepper, stuff with sweet apple and pear, prick the skin all over and cook in a 300°F oven and turn every hour for 5 hours. Last hour raise temperature to 350°F. Do not cover throughout the cooking process.

First of all, the moon must be full. If not, the recipe may not work.

Duck has been salt and peppered and stuffed with Braeburn Apple and Bosch Pear. Oven is preheated to 300°F

After each hour, turn the duck and prick the skin. This is after 1 hour. Pricking the skin at each turn, keeps the duck fat basting the duck.

At 3 hours, things happen. Starting to brown nicely.

Root vegetables are large cut and put into the bottom of the baking pan. This roasts the vegetables and keeps the duck off of the pan surface. The vegetables here are heirloom carrot, heirloom beet, local onion, parsnips and turnips.

Make stock from the vegetable pieces and the duck neck and parts. Simmer low and slow!

Lay the duck directly onto the vegetables and return to the 300°F oven. Cook for another hour.

At 4 hours last turn. It is smelling yummy now.

At 5 hours, remove from the oven and let cool, somewhat.

Yummy slices.

Here is the Cranberry/Cherry sauce for the duck.

Oh yes. Dessert – Pound Cake with Fresh Raspberries and Fresh Whipped Cream.

Thanksgiving 2016

25 Friday Nov 2016

Posted by Bob and Robin in 5-Stars, Apple, Bacon, Baking, Captain's Shack, Carrots, Celebrations, Comfort Food, Corn, Dessert, Dinner At The Captains Shack, Dinner With Family, Dried Corn, Food Photos, Green Salad, Heirloom Carrots, Heirloom Onions, Heirloom Parsnips, Holiday Gatherings, Holiday Menu, Idaho Vegetables, Idaho Wine, Local Farmers Markets, Party Time, Photos By: Bob Young, Snake River AVA, What's For Dinner?, Wines - Idaho

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Dried Corn, heirloom vegetables, Spatchcock, wilted lettuce

And a great day it was! Dinner finished almost on time. Marnie, Chris and Anna joined us. The turkey tuned out fantastic – the first time I have done a spatchcock turkey and it was awesome. Veggies roasted great. Turkey was moist, tender and delicious. I took several pictures on my phone – 3 – of the dinner plated, Marnie and Robin and Chris and Anna, but they never appeared on my phone. They’re out in La-La land somewhere. Here, though, are some photos of preparing the dinner and maybe I’ll make a photo of the plated dinner – at least close to it. Cheers – This was really fun to do!

Getting the Bacon Wrapped Dates ready. Stuffed with Chopped Almond.

Dates ready for the oven.

Mushroom Stuffed Puff Pastry.

Finished product.

Turkey has been spatchcocked (backbone removed) and sitting on heirloom root vegetables – carrot, parsnips and onion – to keep the turkey off the bottom of the pan.

Cooking in the oven at 400 degrees F. This after 1 hour. One more hour to go for a 14 lbs turkey.

Plated

Spatchcock Turkey
Robin’s Cranberry Sauce
Dried Corn
Wilted Lettuce Salad
Roasted Heirloom Vegetables
Stuffing Cups
Mashed Potatoes and Gravy throughout
2006 and a 2008 Indian Creek Winery (ID) Pinot Noir

Skillet Apple Pie

These wines were available for dinner. We only had the oldest one on the left.

These wines were available for dinner. We only had the oldest two on the left. Super paring and wines.

In order to do a dinner like this, one needs to make a “schedule of events”. Thursday, I also made a schedule like this hour-by-hour.

Happy Hour at Parma Ridge Winery and Restaurant

23 Saturday Jul 2016

Posted by Bob and Robin in 5-Stars, Beef, Bistro - Parma Ridge Winery, Boise Adventures, Boise Area Food Adventures, Buy Idaho, Chardonnay, Chef Storm Hodge, Chicken, Comfort Food, Dinner At Parma Ridge Restaurant, Dinner With Friends, Dinner With Robin, Dinner With The Winemaker, Green Salad, Idaho Chefs, Idaho Chicken, Idaho Greens, Idaho Wine, Locavore, Parma Ridge Specials, Parma Ridge Winery Bistro, Photos By: Bob Young, Restaurants, Restaurants To Try, Rib-Eye, Salmon, Snake River AVA, Special Dinners, Special Information, What's For Dinner?

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Parma Ridge Restaurant, Parma Ridge Winery

We’ve not been out to Parma Ridge Winery and Restaurant for their Friday Happy Hour until last night. Glad we went. They are very busy, so if you have a crowd of more than four, it’s best to call ahead. The patio is open and a large part of it is covered.The menu may also be somewhat different than the Saturday or Sunday Brunch menus. Check the link above for the available menus or look at This Weekend at Parma Ridge to see the menu varieties for at least one of the weekends. Whenever you go, and I highly suggest this 5-Star winery and restaurant, you will be treated to some awesome wines and definitely some awesome food as prepared by Chef Storm and Sous Chef Megan. The Staff in the restaurant has grown! They have added Sous Chef Megan and service Staff. Our server Tammy was excellent. Thank-You! Here is some of the Happy Hour food that was at our table. We did not eat all of this as Fred and Dottie Christensen joined us. Good to see friends there. Enjoy! We did.

Chicken Pesto Sandwich – $9.95
Grilled Chicken and Homemade Pesto with Prosciutto and melted Swiss Cheese on a Toasted Ciabatta Bun with Fresh Cut Truffle Fries

Fred had this.

Parma Ridge Pear Salad – $8.95, with Grilled Chicken $11.95
Mixed greens with apple cider vinaigrette, Bleu Cheese and Poached Pear with Grilled Bread

Dottie had this. The salad is huge!

One-Inch Cut Char-Grilled Ribeye Steak – $16.95
Topped with Bleu Cheese Butter and accompanied by Rosemary Truffle Mashed Potatoes with Cabernet Beef Demi-Glace, Grilled Asparagus and Storm’s Homemade Grilled Bread

Robin had this and took half of it home! It is a large portion.

Storm’s Famous Salmon – $16.95
Brined, Lightly Smoked and Pan Fried with Rosemary Truffle Butter and Rosemary Truffle Mashed Potatoes accompanied by Grilled Asparagus Storm’s Homemade Grilled Bread

This is what I had. Delicious and moist!

We did have wine. A wonderful blend of Cabernet Sauvignon and Merlot that paired wonderfully with asparagus. (Robin tried the newest rage of vanilla ice cream in red wine. She tried it with this blend. Wasn’t bad! If you like Guinness and Ice Cream you will probably like this.) And then we had some –

2015 Chardonnay, $16.50
Fargo Farms – Snake River Valley
Everything you would expect from the terroir of the area, this dry Chardonnay is made with Chardonnay grapes from Fargo Farms and a touch of Gewürztraminer from Parma Ridge Vineyards. This wine has been created to preserve the intense flavors and aromas without any manipulation. Hints of grapefruit and rosemary compliment the tart finish to be enjoyed any time of the year.

2015 Dry Riesling, $16.50
Fargo Farms – Snake River Valley
Made with 100% Riesling, this dry wine features melon with citrus notes and touches of honey crisp apple. This smooth wine is a perfect complement creamy pasta and sharp cheeses. This also pared very well with asparagus. Hard to find a wine that pares well with asparagus or artichoke and maybe avocado.

Such a great evening at the winery and restaurant. Definitely 5-Stars!!!

Clearwater Canyon Cellars Wine Dinner at Richard’s Vicino’s

10 Friday Jun 2016

Posted by Bob and Robin in Boise Farmers Market, Boise Food Adventures, Boise Restaurants, Brocolli, Caviar, Chef Richard Langston, Clearwater Canyon Cellars, Dinner With Friends, Dinner With Robin, Idaho Chefs, Idaho Greens, Idaho Lamb, Idaho Polenta Floriani, Idaho Pork, Idaho Sturgeon, Idaho Vegetables, Idaho Wine, Local Farmers Markets, Local Markets, Party Time, Photos By: Bob Young, What's For Dinner?

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A really great wine dinner at Richard’s Vicino’s with Winemaker Coco Umiker from Clearwater Canyon Cellars. Superb wines and an awesome dinner that was perfectly paired with the wines. These dinners always create a fantastic dinner atmosphere and we got to meet new friends, too! Below are some photos of the evening and also the menu that Chef Richard Langston created for our enjoyment. And as a note: Chef Richard uses local produce and products whenever possible. Tonight’s dinner is an example of that philosophy.

The Menu for the evening and the wines that were paired with dinner.

Chef Richard Langston

Coco Umiker, Winemaker at Clearwater Canyon Cellars

Smoked Idaho Sturgeon
lemon gastrique, Idaho caviar cream

2015 “Lochsa”, Umiker Vineyard, Lewis-Clark Valley

Local Greens
La Quercia coppa
Local Cherries
with
Goat Cheese Dressing

2014 Merlot, Lewis-Clark Valley

Coriander Spiced Lamb Meatballs
Local Heirloom Polenta
Salsa Verde

2014 Carmenere, Phinny Hill Vineyaqrd, Horse Heaven Hills

Soy and Brown Sugar-Glazed Pork Belly Roasted Sesame Brocolli 2014 Petit Sirahm Columbia Valley

Soy and Brown Sugar-Glazed Pork Belly
Roasted Sesame Broccoli
Broccoli-Carrot Slaw

2014 Columbia Valley Petit Syrah

Prosecco Zabaglione
Fresh Berries

2014 Verhey Vineyard, Rattlessnake Hills Merlot

The wines tonight were all made in Idaho by Clearwater Canyon Cellars, even though some of the grapes are from the state of Washington. For that reason, I am including an AVA map of Washington. You will be able to locate these different grape producing areas. Because the wine was produced in Idaho and in the Lewis-Clark AVA (Idaho’s newest AVA), the wines are considered Idaho wine.

Washington state AVA’s

Awesome Mother’s Day Weekend in the Kitchen

08 Sunday May 2016

Posted by Bob and Robin in Bacon, Baking, Blue Crab, Boise Farmers Market, Boise Food Adventures, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Cast Iron, Chicken, Comfort Food, Cooking Styles, Crab Cakes, Creamed Spinach, Dessert, Dinner At The Captains Shack, Dinner For Robin, Dinner With Family, Food Photos, French Foods, Green Salad, Herbs and Spices, Housemade Sauces, Housemade Tartar Sauce, Idaho Eggs, Idaho Greens, Idaho Vegetables, Idaho Wine, Indian Creek Winery, Local Markets, Morels, Mother's Day, Mushrooms, Party Time, Peaceful Belly Farms, Photos By: Bob Young, Pinot Noir, Popovers, Recipe: Bob and Robin Young, Recipes - Breakfast, Recipes - Dinner, Recipes - French, Recipes - Seafood, Salad, Special Events, Spring Vegies, What's For Dinner?

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coq au vin, crab cakes, Pinot Noir, popover

Just a super fun and good weekend celebrating Mother’s Day with Robin. Exciting coming up with meals that were different and surprisingly good. Fun to make. Easy to make, although some were rather involved. Great to have Marnie over for Sunday dinner. Even Ray, her Golden Lab, had a good time with Buddy.
Some of the photos that follow of the dishes I prepared, have the recipe hotlinked in the article. Please feel free to use the recipe if you would like. The Coq au Vin – Chicken in Wine – is not difficult to do, but it does take some time. The Popovers are quick and easy. The Crab Cakes are different. We had these for both dinner a breakfast! the remoulade is a pretty basic sauce and can vary widely. “… Rémoulade (English pronunciation: /reɪməˈlɑːd/; French: [ʁemulad]) is a condiment invented in France that is usually aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as an accompaniment to seafood dishes, especially pan-fried breaded fish fillets (primarily sole and plaice) and seafood cakes (such as crab or salmon cakes).” Ours is mayo, chilli sauce, ketchup and green tomato relish. And a touch of horseradish.

Crab Cakes on Biscuits with Strawberry Fan and Rumalade

Crab Cakes on Biscuits
with
Strawberry Fan and Remoulade

Here is the recipe for the Old Bay Crab Cakes. They are differently good.

Strawberry Pie

After the Crab Cakes, we just had to have this Strawberry Pie Recipe. I’m not a baker, but this is wonderful!

Crab Cakes and Eggs

This was an awesome breakfast! Nothing better than seafood for breakfast.

Popovers

Fresh from the oven. Great with butter and jam, too!

Popovers
with
Creamed Spinach Filling

Another suprisingly easy recipe. Popover with Creamed Spinach Recipe

Coq au Vin – Chicken in Wine – getting happy!

Coq au Vin Popover with Creamed Spinach Fresh Green Salad

Coq au Vin
Popover with Creamed Spinach Filling
Fresh Green Salad

One awesome and fun to make dinner. Here is the recipe for Coq au Vin, Chicken in Wine. Enjoy this one. It is a superb French classic!

Add to this dinner a very good

2008 Indian Creek Pinot Noir

and we had a fantastic experience. Plus the Coq au Vin had some in it too!

Superb Winery Restaurant in Parma, Idaho

07 Thursday Apr 2016

Posted by Bob and Robin in 5-Stars, Appetizers, Asparagus, Beef, Beer and Food, Bistro, Bistro - Parma Ridge Winery, Boise Area Food Adventures, Breakfast, Brunch at Parma Ridge Winery, Buy Idaho, Chef Storm Hodge, Dessert, Dinner At Parma Ridge Restaurant, Idaho Beef, Idaho Eggs, Idaho Greens, Idaho Potatoes, Idaho Vegetables, Idaho Wine, Parma Ridge Specials, Parma Ridge Winery, Parma Ridge Winery Bistro, Party Time, Photos By: Bob Young, Photos By: Parma Ridge Winery, Restaurant Reviews, Restaurants, Restaurants To Try, Rib-Eye, What's For Dinner?

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And the patio at Parma Ridge Winery Restaurant will be great to go and enjoy the view of the vineyard, have some delicious food and sip a great wine! Yup! It’s gonna be an awesome weekend! I think I finally got my email straightened out to where I can receive these notices from Stephanie. Thank-You Stephanie for your patience. Look what is happening this weekend. Go and enjoy!!

The patio is open! Wonderful sunny and warm day.

It is going to be another beautiful weekend…
What better way to spend it than at Parma Ridge?

It’s sure to be a fun weekend of wonderful wine, fabulous food, and an amazing atmosphere. We are open Friday 12 – 7 p.m., Saturday 12 – 5 p.m. and Sunday 11 a.m. – 5 p.m. offering our Regular Menu and Wine Tasting each day — and Happy Hour Specials Friday from 4-7 p.m. and Sunday Brunch Specials. Reservations recommended for groups of 4 or more if dining in the tasting room or on the patio.

Due to last weekend’s popularity (and the fact that we sold most of our steaks on Friday!) Storm is running another steak special this weekend —
SATURDAY AND SUNDAY ONLY due to limited stock from the butcher. Try the Delicious Char-Grilled Fillet Mignon with Smoked Bleu cheese butter, Rosemary Truffle Mashed Potatoes with Cabernet Beef Demi-Glace, Grilled Asparagus and Storm’s Homemade Grilled Bread for $11.95, while supplies last. (See below for a mouth-watering pic).

Happy Hour Specials Friday from 4-7 p.m. with purchase of glass of wine, mimosa or beer:
2 Sliders with Rosemary Truffle Fries: Pork, Mesquite Ground Beef, “Triple B“ or “Deluxe” – $6.50
Parma Ridge Grilled Romaine Salads: Bacon & Blue Cheese or Chicken Caesar – $6.50
Char-grilled Kielbasa or Andouille on a Hoagie Roll with Black Cherry BBQ sauce, Deli Mustard and Caramelized Onions – $5.95
Personal size Flatbread: BBQ Pork, BBQ Grilled Chicken, “The Patricia,” “The Kathleen” or Pepperoni – $5.95
Parma Ridge House Salad: Mixed greens with apple cider vinaigrette, Bleu Cheese and poached pear – $5.95
Basket of Rosemary Garlic Truffle Fries with House-made aioli – $5

Sunday Brunch Specials:
Bacon, Egg and Cheddar Breakfast Sandwich with Cheesy Bacon Fries – $6.95
Best Ever Biscuits and Gravy with a Fried Egg – $7.95
We are no longer offering Mushroom Soup and will only be offering Storm’s Northwest Creamy Clam Chowder for one more weekend, so be sure to get your fill this weekend before it’s gone!

Bob Young from the Treasure Valley Wine and Food Society enjoyed his birthday celebration at Parma Ridge last Friday (I certainly did!), enjoy the wonderful write-up from his experience here: https://treasurevalleywinesociety.wordpress.com/2016/04/01/great-dinner-at-parma-ridge-winery-bistro/.

Dont’ Forget – Vote for Parma Ridge Winery for the Best of the Treasure Valley! http://idahostatesman.secondstreetapp.com/l/2016-Best-Of-Treasure-Valley-/Ballot/Dining
Click on Best Idaho Winery and scroll down to vote for Parma Ridge Winery. Thank you for supporting us!

In addition to our unreleased 2015 Parma Ridge Wines – Dry Riesling, Dry Unoaked Chardonnay and LaRea Dolce Sweet Riesling; we have a new addition in the tasting room. We are now offering Bartholomew’s 2013 5th Quarter Blend: This Red Mountain Carmenere dominant 5 varietal Bordeaux style blend is like none other. Plenty of spice and earth balanced with great color, tannin and fruit flavors. Varietals: Carmenere, Malbec, Cabernet Sauvignon, Petit Verdot, and Cabernet Franc. Pairs nicely with steak! Retail $32/bottle, $8/glass.

Mark your Calendars – Mother’s Day Weekend at Parma Ridge
Take your mom to Parma Ridge for Mother’s Day Weekend for a Special Menu created by Chef Storm. Moms will enjoy a free glass of wine. We will also be having a 30% Off Painting sale of our Stephanie Lindsey original oil paintings all weekend. Open Friday, 12-7 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. Call now to reserve your table.

Enjoy the Sunshine and See you this weekend!

Cheers,
Steph & Storm
Parma Ridge Winery
208-946-5187
info@parmaridge.wine

Last weekend to enjoy Storm’s Northwest Creamy Northwest Clam Chowder — Claimed the “Best Chowder” by over 12 of our very own customers. [Make that 13.]

Char-Grilled Fillet Mignon with Smoked Bleu cheese butter, Rosemary Truffle Mashed Potatoes with Cabernet Beef Demi-Glace, Grilled Asparagus and Storm’s Homemade Grilled Bread. [These are super great!!]

24509 Rudd Road, Parma ID, 83660
208-946-5187
http://www.parmaridge.wine
http://www.facebook.com/ParmaRidge

Valentines Weekend – Meals Made For Robin

16 Tuesday Feb 2016

Posted by Bob and Robin in 5-Stars, Bearnaise Sauce, Blueberries, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Carrots, Celebrations, Chef Lou, Classic Cuisines, Classic Sauces, Dessert, Dinner For Robin, Eggs, Eggs Benedict, Herbs and Spices, Hollandaise Sauce, Housemade Béarnaise, Housemade Hollandaise Sauce, Housemade Sauces, Idaho Beef, Idaho Chefs, Idaho Eggs, Idaho Lamb, Idaho Wine, Kitchen Adventures, Lamb, Meadowlark Farms, Mushrooms, Onion, Photos, Photos By: Bob Young, Recipe By: Chef Lou, Recipe by: Robin and Bob Young, Recipes, Recipes - Breakfast, Recipes - Dessert, Recipes - Dinner, Recipes - Sauces, Snake River AVA, Special Dinners, Valentines Dinner, Vegetables, What's For Dessert?, What's For Dinner?, Whats For Breakfast?, Zhou Zhou Winery

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Boeuf Bourguignon, Chef Lou's Orange French Doughnuts, Parsnip and Celeriac Puree, recipes

Such a wonderful Valentines weekend spent in the kitchen making the meals for Robin and I to enjoy! And that we did! “And if you [read this article] in the next 5 minutes, we’ll include a link to the recipes!” where you can find some of the recipes for some of these treats. Boise Foodie Blog Recipes! Enjoy these photos and the recipes. And yes, the Hollandaise and Béarnaise Sauces were all made from scratch! Most of the items here are Idaho products. Zhoo Zhoo Winery Claret was served with the Valentines Dinner. 2009 Bedrock Wine Co. Rebecca’s Vineyard Pinot Noir was used in the bœuf bourguignon (French Beef Stew). Cheers!

Flowers for Robin. Loving her was the easiest thing I ever did!

Flowers for Robin
Loving her is easier than anything I’ve ever done before!

Weekend Appetizers Fennel and Celery Salad Cucumber Salad Chicken Pate Rye Toast Wedges

Weekend Appetizers
Fennel and Celery Salad
Balsamic Cucumber Salad
Chicken Pâté
Rye Toast Wedges

Saturday night Felzien Family Farms Lamb Chops with Bearnaise Sauce Steamed Asparagus with Hollandaise Sauce

Saturday night dinner
Felzien Family Farms Lamb Chops
with
Béarnaise Sauce
Steamed Asparagus
with
Sliced Almonds and Hollandaise Sauce

Sunday morning breakfast Eggs Benedict and Fresh Fruit

Valentines Breakfast
Eggs Benedict with Fresh Fruit and Sausage Links

Sunday dinner Boeuf Bourguignon with Parsnips and Celeriac Puree

Valentines Dinner
Bœuf Bourguignon
with
Parsnip and Celeriac Puree

Valentines Dessert Skillet Apple Pie [Modified] with Whipped Cream and Chocolate Strawberry

Valentines Dessert
Skillet Apple Pie
[Modified – I added blueberries and pear slices]
with
Whipped Cream and Chocolate Strawberry

Monday Morning Recovery
Scrambled Eggs
Bacon
Chef Lou’s Orange French Doughnuts

And as an added bonus, here is Chef Lou’s Orange French Doughnuts. I worked several years with Chef Lou at the Westside Drive-In in Boise. Great experience. Enjoy!

Chef Lou’s Orange French Doughnuts

Source: Chef Lou Aaron, Westside Drive-In, Boise, ID
Yield: 12 doughnuts

Ingredients:
5 T Butter, room temperature
½ c Sugar
1 Egg, beaten
1/3 c Milk
½ c Ricotta Cheese or Cream Cheese, softened
Juice and Zest from one orange
2 c All Purpose Flour
1 t Salt
1 t Nutmeg
¼ c melted Butter
1 T Cinnamon mixed w/1 T Sugar

Directions:
1. In a mixing bowl, cream together butter and sugar; add egg and mix well. Add Milk and Ricotta, or cream cheese, to the mixture alternately w/dry ingredients. Mix in orange rind and juice.
2. Fill greased muffin cups to ½ full. Baked in a pre-heated oven at 350 degrees for 15-20 minutes. Cool slightly and pop doughnuts out of pan.
3. Roll doughnuts first in melted butter, then in the cinnamon sugar mixture.
For variation, you can also garnish with strawberries & whipped cream.