Thank You “Travel and Leisure Magazine”!

16 Monday May 2016

Posted by Bob and Robin in 5-Stars, Boise Restaurants, Buy Idaho, Dinner Reviews with Robin, Idaho Chefs, Idaho's Bounty, Interesting Information, Juniper, Local Markets, Photos By: Bob Young, Published, What's For Dinner?

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farm-to-table, Travel and Leisure

Wow! Travel and Leisure Magazine has us listed in an article in their latest issue! Here is a link to The Article. This article also makes for a good reference when you are traveling. Scroll through the information to see the different states and the superb restaurants.

The Best Farm-to-Table Restaurant in Every State

Idaho: Juniper
A perfect day in Boise isn’t complete without a bike ride on the Ridge to Rivers Trail System, a turn through the Boise Art Museum, and a meal at newcomer Juniper, which has quickly become a favorite for locals like Boise Food Guild blogger Bob Young. Chef Aaron puts Idaho on a pedestal, working closely with local farmers, growers, winemakers, and brewers throughout the Gem State, but it’s the restaurant’s funky personality that continues to dazzle diners. As a locally spirited gastropub, speakeasy, live music hall, and gin joint, Juniper is like one great love story about Idaho that never gets tired of being told. Pop in on any Wednesday to Saturday to try the $48 five-course dinner at the Chef’s Table.

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!

Yum Meals this Week!

28 Thursday Apr 2016

Posted by Bob and Robin in 5-Stars, Asian Food, Asparagus, Blueberries, Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Brussels Sprouts, Buy Idaho, Cakes, Captain's Shack, Classic Sauces, Dessert, Dinner At The Captains Shack, Dinner For Robin, Eggs, Eggs Omelets, Idaho Eggs, Idaho Greens, Idaho Lamb, Idaho Potatoes, Idaho Vegetables, Lamb, Local Harvests, Local Markets, Meadowlark Farms, Mushrooms, Mustard, Omelet, Peaceful Belly Farms, Photos By: Bob Young, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipes, True Roots Produce, Vegetables, What's For Dinner?, Whats For Breakfast?

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dump cake

Yum meals an fun to do! Breakfast and twoi dinners. As folks say, “You do eat well!” and yes we do. Meals from scratch make it so much fun, interesting and nutricious. You can pick and choose what ingredients are included in the dishes. We try very hard to eat local. And now that Spring has arrived, the Boise Farm,ers Market is open every Saturday and we get fresh and locally produced items.
Let’s start with Tuesday dinner. A wonderful Asian Grilled Salmon, although I did not grill the salmon thgis time but rather braised it in the Asian marinade. And as a note, most – not all – but most of the ingredients to these dishes are local products – Idaho grown!

Tuesday’s dinner –

Asian Salmon
Braised Mushrooms
Steameed Asparagus

Wednesday –

Mushroom Omelet
Fresh Fruit

Lamb Chops wsith Mustard Cream Sauce Mashedd Parsnips, Turnip and Blue Potato Steamed Brusssels Sprouits in Balsamic Vinegar and Sherry Reduction

Lamb Chops
with
chardonnay mustard cream sauce

Mashed Parsnips, Turnip and Blue Potato

Steamed Brusssels Sprouts
in
balsamic vinegar and sherry reduction with butter

Dump Cake with trawberry fan on whipped cream

Dump Cake
with
strawberry fan on whipped cream

Char-Broil Grill Maiden “Voyage” – Spatchcock Chicken

03 Sunday Apr 2016

Posted by Bob and Robin in BBQ Chicken, BBQ Veggies, Captain's Shack, Char-Broil Grill, Cooking Oils, Corn Sprouts, Dinner At The Captains Shack, Dinner For Robin, Grilled Vegetables, Grillin' and Chillin', Grilling, Idaho Chicken, Idaho Potatoes, Idaho Vegetables, Local Markets, Photos By: Bob Young, Potatoes, Roasted Vegetables, Salad, Spatchcock, Vegetables, What's For Dinner?, Wine and Food

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chicken, Corn Sprouts, grilled chicken, Spatchcock

I have always liked Char-Broil grills. Well built and long lasting. The last one I had, a combination gas/charcoal grill lasted 10 years. This one, an American Gourmet Deluxe Smoker, BBQ and Grill from Char-Broil seems to work very well. The photo to the left is the grill with it’s BSU cover on it.

A spatchcock is a historical term for a culled immature male chicken, but increasingly denotes a preparation technique. The spatchcock, also known as “spattlecock”, is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking. The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term “spatchcock” is used when the backbone is removed, whether or not the sternum is removed. Removing the sternum allows the bird to be flattened more fully…Barbecue (also barbeque, BBQ and barby/barbies) is both a cooking method and an apparatus. The generally accepted differences between barbecuing and grilling are cooking durations and the types of heat used. Grilling is generally done quickly over moderate-to-high direct heat that produces little smoke, while barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process…The word barbecue when used as a noun can refer to the cooking method, the meat cooked in this way, the cooking apparatus (the “barbecue grill” or simply “barbecue”), or to an event where this style of food is featured. Used as an adjective, “barbecued” refers to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner. Barbecuing is usually done out-of-doors by smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens designed for that purpose. There are numerous regional variations of barbecuing, and it is practiced around many areas of the world. [Wikipedia]

‪#‎boisefoodieguildstuff‬, ‪#‎bobfoodphotos‬, ‪#‎boisecaptainsshackstuff‬

The new grill by Char-Broil An American Gourmet Deluxe

The spatchcock chicken. The pepper is a combination of black, pink and green that I ground. Great flavors.

The spatchcock chicken. The pepper is a combination of black, pink and green peppers that I ground. Great flavors. A light sprinkle of Lemon Olive Oil.

Grilling

The plated dinner.

Grilled Potato with Sour Cream
Green Salad with Tomato, Green Onion, Carrot Threads and Corn Shoots
Green Peas
Spatchcock Grilled Chicken

A good wine from Downton Abbey

2016 Treefort/Foodfort Boise

26 Saturday Mar 2016

Posted by Bob and Robin in Beef, Beer and Ale, Beer and Food, Beer Tasting, Boise Adventures, Boise Restaurants, Duck, Food, Food Photos, Idaho, Idaho Beef, Idaho Breweries, Idaho Chefs, Idaho Grains, Idaho Greens, Idaho Polenta Floriani, Idaho Polenta Roys Calais, Idaho Vegetables, Local Farmers Markets, Local Harvests, Local Markets, Modern Hotel, Party Time, Photos By: Bob Young, Restaurants, Sausage, Special Beers, What's For Dinner?

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Foodfort, Treefort, Vinvinos

Well I did go this year. The first time since the first one that was held 4 years ago in 2012. What drew me this year? Janie Burns and probably the fact that the organizers added Idaho food products, thus Foodfort!

The Treefort Music Fest is a five-day, indie rock festival which is held at numerous venues throughout downtown Boise, Idaho in late March.The 2014 festival took place March 20–23 with the featured acts Built to Spill, The Joy Formidable, and Poliça; the 2015 festival, scheduled March 25–29, featured TV On The Radio, Trampled By Turtles, and Emily Wells, and locals Built to Spill and Josh Ritter. Treefort has been called “the west’s best SXSW alternative” and “Boise’s preeminent artistic, cultural and musical happening” which has “morphed from quirky music festival to consuming community event.” It has also been characterized as having become a “nationally renowned gathering just by maintaining its personable close-knit vibe” and a “music lover’s joyous mayhem” which showcases the soul of Boise. [Wikipedia]

Here’s some of the venue – Beer, Food and Entertainment.

It was very full and busy.

All ages jumping rope!

They were very good!

See?

And these folks.

To a hand-stand!

There were many local and Idaho breweries represented. Some very good micro breweries and nano breweries.

Chef Richard – James Beard Nominee – from Vincinos.

He uses local rainbow carrots in some of his dishes.

He made, for public consumption and enjoyment, Lamb with Polenta and Tomato. It was superb!

He made, for public consumption and enjoyment, Duck with Polenta and Tomato. It was superb!

The folks from Juniper were there also.

Juniper provided Kuboto Beef with Farro. Again, all Idaho products!

The Modern Hotel supplied us with a delicious Sausage and Lentil dish.

I heard the Michael from Acme Bakeshop was working on a new bread and had samples. I did not see him. But maybe next week when the Boise Farmers Market opens for the season. Find them from 9am to 1pm at 10th and Grove in Boise.

Crescent Roll Tacos

17 Thursday Mar 2016

Posted by Bob and Robin in Beef, Boise Farmers Market, Buy Idaho, Captain's Shack, Cheese, Comfort Food, Dinner At The Captains Shack, Dinner For Robin, Ethnic Foods, Food Photos, Idaho Beef, Local Markets, Photos By: Bob Young, Recipes - Mexican

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Crescent Rolls, tacos

So different, yet so good. At least for a slight change. And you can make them at home easily. Let’s look at how to make these. And then ask the kids to help you assemble them. Cook for about 25 minutes in a 350 degree oven.

Crescent rolls are unpacked and laid in a circle on a sheet pan. Fry off about 1 lbs of hamburger mixed with some garlic and green onion. Add some Mexican spices and some salsa.

Drain the liquid from the hamburger. Place in a ring as shown and top with some shredded cheese. Fold the “points” to the center and tuck under.

Bake off at 350 degrees F for about 25 minutes or until the rolls turn light brown. Remove from oven and let cool for 10 minutes before cutting.

Serve with sour cream, diced fresh tomatoes and fresh shredded lettuce.

Can also be served without the sour cream.

There you go. Easy to do and fun to make.

Shrimp Scampi Pizza and Wildflour Bakery

23 Tuesday Feb 2016

Posted by Bob and Robin in 4-Stars, Apple, Bistro, Bistro - Wildflour Bakery, Boise Adventures, Boise Restaurants, Coffee, Cookies, Idaho's Bounty, Interesting Information, Local Markets, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes - Dinner, Recipes - Seafood, Seafood, What's For Dinner?

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Pizza, shrimp pizza, Wildflour Bakery

Shrimp! Plenty of shrimp! 2 pounds of 25 count on a 12″ pizza! No tomato or Alfredo. Just shrimp and mozzarella! Make your own crust or use, as we did, a Boboli crust. In less than an hour, you are eating some really good pizza. That is, if you like shrimp! And then for a further treat, shred some iceberg lettuce and add pineapple chunks, with juice, and shredded fresh basil leaves and you have a wonderful salad to add to your dinner. Here is the recipe., Enjoy!

Shrimp Scampi Pizza

Source: adapted from Sal Yonta’s Shrimp Scampi Pizza
Total Time: 50 min Prep: 35 min Cook: 15 min Yield: 10 slices Level: Easy

Ingredients:
20 oz Pizza Dough or 1 Boboli Thin Crust pizza shell
2 1/4 lbs Shrimp, peeled and deveined. 1/2 lbs reserved whole
1 t Old Bay Seasoning, or to taste
3 T Extra-Virgin Olive Oil
3 T minced Garlic (about 8 cloves)
6 oz Button Mushrooms, quartered
1/2 c dry White Wine
1 stick unsalted Butter, at room temperature
1/4 c Italian Seasoned Bread Crumbs
Kosher salt and freshly ground black pepper
1 lbs shredded Mozzarella Cheese

Directions:
1. Preheat the oven to 500 degrees F.
2. Stretch the pizza dough to make a 16-inch pizza. Place on a pizza screen and set aside. Or use a 12″ Boboli crust.
3. In a food processor, add the shrimp, along with the Old By Seasoning, and coarsely chop. In a medium skillet over high heat, heat the olive oil until very hot. Add the shrimp and garlic, sauté for 4 minutes, until shrimp turns lightly pink. Add the mushrooms.
4. Add the wine and stir. Reduce by 1/2. Add the butter and heat until melted. Then add in the breadcrumbs. Remove from the heat and season the shrimp with salt and pepper.
5. Spread half of the mozzarella over the pizza crust, then spoon the shrimp mixture over the cheese. Top with the remaining cheese. Top with 1/2 pound of whole shrimp. Bake until golden brown, 5 to 8 minutes. Let cool a few minutes before cutting.

Shrimp in skillet getting cooked

Cheese on pizza dough waiting for the shrimp

Shrimp being placed on the dough

Shrimp on pizza and assembled. Ready for the oven.

Pizza is hot! Let cool before cutting.

Shrimp Pizza and Green Salad with Pineapple and Basil Dressing

After all this delicious shrimp pizza, how about some goodies from Wildflour Bakery? They have only been open a very short time – maybe 2 months – but their products deserve the 4-Stars. We will probably return. It’s close to us!

Westside of 42nd Street

Interior. There are places to sit and have a cup or two of coffee and some wonderful douighnuts.

Interior. There are places to sit and have a cup or two of coffee and some wonderful doughnuts.

Thumbprint Cookie, Jelly Rolls and a wonderful Apple Doughnut.

New to us: BrickYard – Steakhouse – Spirits – Dueling Pianos

17 Thursday Dec 2015

Posted by Bob and Robin in 4-Stars, Beef, Boise Adventures, BrickYard Restaurant, Comfort Food, Hamburger, Hendrick's Gin, Housemade Soup, Idaho Beef, Idaho Chefs, Idaho Potatoes, Local Harvests, Local Markets, Lunch With Robin, Photos By: Bob Young, Potatoes, Restaurants, Restaurants To Try, What's For Dinner?

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BrickYard Restaurant, Chihuly, glass art, piano bar

In Boise, one of the better burgers! Almost as good as Storm’s Burger from the Parma Ridge Winery Bistro in Parma, ID. The BrickYard, Boise offers a very attractive dining area and a good BrickYard Menu along with Idaho, and other, wines and spirits. Children are welcome! I need to say right now, our Waiter, Brandon, was superb. Friendly, polite, and liked to engage in good conversation and could answer all of our questions. He even made my lunch a little different and not on the menu. Well worth a trip and be aware, one of the best burgers in Boise! We will go back. “… Brickyard Music – This weekend scheduled to play Friday December 4th, & Saturday December 5th featuring dueling pianos with Robert Morrow, Danny Beal and on the drums (& Vocals), Adam Troutman, playing all requests starting at 10pm. For an extended music calendar and ticket information on upcoming events, follow us on Facebook! The BrickYard strives to showcase local products when available.” Definitely a 4+-Star restaurant. Here are some photos. Enjoy! This would be a good restaurant for the Idaho Wine Commission Restaurant of the Year Award.

The front door sign on Main Street in Boise. 601 Main Street, Boise, ID 83702, Mon-Wed: 11am – 10pm, Thu: 11am – 10pm, Fri: 11am – 2am, Sat: 5pm – 2am. Phone: 208.287.2121, Fax: 208.287.9203, Parking: Street, Food Styles: Steakhouses, Attire: Dressy, Culinary Team: Executive Chef – Drew Ledger and Owners: Chad and Kristi Johnson.”

The restaurant is in what used to be the Idaho Statesman Building.

The dining area.

Chihuly glass art on the wall! “… Dale Chihuly (born September 20, 1941), is an American glass sculptor and entrepreneur. His works are considered unique to the field of blown glass, “moving it into the realm of large-scale sculpture”. The technical difficulties of working with glass forms are considerable, yet Chihuly uses it as the primary medium for installations and environmental artwork.”

Close up of the wall art.

Chuhuli Light in the main dining area! If you know glass art, you know Chuhuli!

Chuhuli Light in the main dining area! If you know glass art, you know Chihuly! This light art is probably worth in the neighborhood of $14000.00 – $15000.00. Just thought I’d let you know.

Flora Dora

Ahi Club
Thin sliced seared Ahi tuna on a toasted ciabatta bun with wasabi sauce, applewood bacon, lettuce leaves, fresh tomato slices and shaved pickled ginger
Smoked Bacon and Potato Soup
Idaho Yukon gold potatoes poached in chicken stock then slow cooked with hand cut shoestring fries

BrickYard Burger
Hand formed half pound ground chuck patty infused with smoked bacon, char-grilled and crowned with sharp cheddar. Dressed out with crispy onions, butter leaf lettuce, sliced fresh tomato and mayonnaise on a fresh baked bun served with hand cut steak fries

I had them hold the bun and they did that. It was good to see that they would alter their menu to suit the client. I ate about 1 cup of the fries and Robin ate the rest.

Tea Time at Capitol Cellars

05 Saturday Dec 2015

Posted by Bob and Robin in 5-Stars, Capitol Cellars, Comfort Food, Idaho Beef, Idaho Greens, Idaho's Bounty, Local Markets, Photos By: Bob Young, Restaurants, Tea, What's For Dinner?

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tea, tea time

Ah yes! Interesting and a good time. No wine, although there was a bubbly offered. Tea. All types and kinds of tea. And “finger foods” – really good. And fresh made. Yummers! Here’s what we had.

No. No wine today. Just look and dream.

Interesting tea pot. The pot actually was made to fit into the cup. Look close.

Robin with her tea. Can you see both the cup and the pot?

Tea is poured

Finger foods were delicious. Blueberry/Raspberry Scone Meat, Cheese and Greens with Aoli on Sourdough Slice, Shortbread, Quiche and Chocolate Truffle

Finger foods were delicious. Individual plates consisting of –

Blueberry/Raspberry Scone
Meat, Cheese and Greens with Aoli on Sourdough Slice
Shortbread
Quiche
Chocolate Truffle

Weekend Specials at Parma Ridge Winery

03 Thursday Dec 2015

Posted by Bob and Robin in 5-Stars, Beef, Biscuits and Gravy, Bistro, Eggs Poached, Idaho Beef, Idaho Chefs, Idaho Potatoes, Idaho Wine, Local Markets, Parma Ridge Specials, Parma Ridge Winery Bistro, Party Time, Photos By: Bob Young, Salads, Sliders, What's For Dinner?, Wines - Idaho

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biscuits and gravy, bistro, Parma Ridge Winery, salad

Here is the latest from Parma Ridge Winery. Great weekend specials!

Join us for delicious food, a glass of wine and a beautiful view. Check out our specials this weekend!

Friday Happy Hour Specials from 4-7 p.m. with purchase of glass of wine or beer:
2 Sliders with Rosemary Truffle Fries: Pork, Mesquite Ground Beef, “Triple B“ or “Deluxe” – $6.50
Chargrilled Kielbasa on Pretzel Bun with Black Cherry BBQ sauce, Deli Mustard and Caramelized Onions – $5.95
Personal size Flatbread: BBQ Pork, Grilled Chicken, “The Patricia,” or Pepperoni – $5.95

Ridge House Salad: Mixed greens with apple cider vinaigrette, Bleu Cheese and poached pear – $5

Basket of Rosemary Garlic Truffle Fries with House-made aioli – $5
Sunday Only, in addition to our regular menu items, you can choose from:
Bacon, Egg and Cheddar Breakfast Sandwich with Cheesy Bacon Fries – $5.95

Best Ever Biscuits and Gravy with a Fried Egg – $6.95

Slow Braised Beef Short Rib over Mashed Potatoes with Grilled Asparagus and Fresh Baked Bread – $10.95

Now serving our
Creamy Northwest Clam Chowder
all weekend!

Try our Desserts:
Viognier Poached Pear – Brown Butter Sautéed Pears with a hint of coriander and star anise deglazed with Parma Ridge Viognier and honey served with Vanilla Bean Ice Cream – $5
Decadent Chocolate Cake with Vanilla Bean Ice Cream and Chocolate Drizzle – $5
Dining Room and Tasting Hours are Friday 12 -7 p.m., Sat & Sun 12-5 p.m. and we offer our regular menu all weekend.

We were joined by Bob and Robin Young this past weekend, thanks for the awesome write up about Parma Ridge! https://boisefoodieguild.wordpress.com/2015/11/29/brunch-again-at-parma-ridge-winery/#comments

We are now offering gift certificates, nothing says “Merry Christmas” like the Parma Ridge Experience.

See you this weekend!
Cheers,
Steph & Storm
Parma Ridge Winery
208-946-5187
info@parmaridgewineandspirits.com

Storm’s Deluxe Burger – An All-Beef Patty with American cheese and Old-School Diner Sauce served with Fresh Cut Truffle Fries, offered all-weekend

photo courtesy of Bob Young

Northwest Creamy Clam Chowder with Storm’s Fresh Baked Bread, offered all weekend
photo courtesy of Bob Young

24509 Rudd Road, Parma ID, 83660
208-946-5187
http://www.parmaridgewineandspirits.com
https://www.facebook.com/ParmaRidgeWineandSpirits