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Category Archives: Lox

Interesting Meals To Contemplate

27 Friday Oct 2017

Posted by Bob and Robin in Acme Bake Shop, Asian - Spices, Asian - Sushi Joy, Asian Stir Fry, Atlantic Salmon, Avocado, Bacon, Bagel, Beets, Boise Food Adventures, Breakfast At The Captains Shack, Buy Idaho, Captain's Shack, Carrots, Cheese, Chicken, Cooking Styles, Cream Sauces, Creamed Spinach, Curry, Eggs, Eggs Fried, Fruit, Greens, Heirloom Beets, Heirloom Carrots, Heirloom Tomatoes, Herbs and Spices, Housemade Pasta, Housemade Sauerkraut, Idaho Bacon, Idaho Eggs, Idaho Greens, Idaho Sturgeon, Idaho Vegetables, Local Farmers Markets, Lox, Lunch For Robin, Mushrooms, Pasta, Photos By: Bob Young, What's For Dinner?

≈ 3 Comments

Tags

sturgeon


So much fun in the past month or two. Fun in the kitchen. No particular recipe, just a game of “Chopped”. We have these items, now make something edible. Mostly I did.
Hopefully I found something from breakfast, lunch and dinner. To see any of these photos enlarged, Left-Click them. Lets start with Breakfast. I do hope this stimulates you to prepare something different. Good luck! Most of these ingredients, are available at the Boise Farmers Market at 10th and Grove.

Poached Eggs on a Potato Raft
Fresh Fruit
Bacon
Acme Bakeshop Toasted Sourdough

Alia’s Manhattan Morning
Fresh Everything Bagel
Cream Cheese
Tomato
Capers
Onion
Lettuce
Lox

Strawberry Waffle

Bagel
Salmon
Spinach
Fried Egg
Pico de Gallo

Biscuits and Gravy
Poached Egg
Fresh Honeydew

How about some lunch?

Curry Chicken Salad Sandwich on Ciabatta
Avocado
Heirloom Tomato

Huevos con Salsa
Tomato
Avocado

Deconstructed BLT

And now, Dinner!

Salmon Yakitori
Jasmine Rice
Spinach Salad
Yellow Beets
Heirloom Tomato
White Carrot Threads

Note: Yakitori is mostly a form of skewered chicken. But if you take the sauce, called “… tare, a special sauce consisting of mirin, sake, Japanese soy sauce (Shoyu. Prefered dark but white is also fine), and sugar …” and add it to something like this salmon, you get something completely different and good. No need to skewer the salmon, just marinate it for about 30 minutes and then slowly cook it on top of the stove or bake it in the oven. I do like this sauce and usually have some on hand. Easy to make.

Scallops
Fig Jam Marinated Shrimp
Celeriac Thread Salad

Celeriac, also called turnip-rooted celery, celery root or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots.

Lobster Ravioli
Fresh Green Salad
with
Heirloom Tomatoes and Rose Turnip Threads

Braised Sturgeon
mushroom sauce
Heirloom Carrot Thread Salad
Creamed Spinach

From Sushi Joy in Boise
Playboy Sushi Roll
House Salad

Captains’s Shack Housemade Pasta with Prosciutto
Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, prosciutto cotto.

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Breakfast and Dinner

21 Tuesday Jul 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Baking, Braising, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Capers, Captain's Shack, Dinner For Robin, Dinner With Robin, Eggs, Eggs Baked, Food Photos, Green Salad, Greens, Homemade Lox, Homemade Pasta, Local Farmers Markets, Local Harvests, Local Markets, Lox, Meadowlark Farms, Onion, Pasta, Photos, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - Breakfast, Recipes - Dinner, Sea Scallops, Seafood, Shaved Fennel, Shaved Onion, Shell Fish, Sourdough Bread, Vegetables, What's For Dinner?

≈ 1 Comment

Tags

eggplant, fennel, fresh pasta, Scallops, squash


27Jan20015_1_Captains-Shack_Making-PastaFun times, again, in the kitchen! Fun making our own pasta, and better than some of the store bought “stuff”. Pasta dishes can take all forms and so can breakfast. Here we made two different breakfasts – two days – and a really good pasta dinner. Let’s look at breakfast first. Left-Click any of these photos to see enlarged.

Eggs in Pockets Spray cup cake pan. Shave - slice thin -potatoes and line cups. Bake off to lightly brown at 350 degrees F. Scramble several eggs and add whatever you want to the mix. Pour into cups. Bake at 350 degrees F until eggs are set. Remove from oven and cool. Remove Pockets aand serve.

Eggs in Pockets

Spray cup cake pan with Pam. Shave – slice thin -potatoes and line cups. Bake off to lightly brown at 350 degrees F. Scramble several eggs and add whatever you want to the mix. Pour into cups. Bake at 350 degrees F until eggs are set. Remove from oven and cool. Remove Pockets and serve.

Eggs in Potato Pockets Fresh Peaches and Blueberries

Eggs in Potato Pockets
Fresh Peaches and Blueberries

Lox and cream Cheese cream cheese, red lettuce, shaved onion,  capers, homemade lox

Homemade Lox and Cream Cheese
Acme Bake Shop Sourdough Bread, cream cheese, red lettuce, shaved red onion, sliced tomato, homemade lox, capers

Here is the recipe for Robin’s Homemade Lox. In the photo above, I added fennel fronds to the process in the refrigerator. You can add any herb you wish.

Homemade Pasta in White Wine Reduction  with braised squash, eggplant, shaved fennel, scallops

Homemade Pasta
in
White Wine Reduction
with
braised squash, eggplant, shaved fennel, scallops

Here is the recipe for the White Wine Reduction. This is really a wonderful and rich dinner. We do like to make our own pasta.

Baked Potato with Chives Braised Fresh Green Beans, Carrots and Roasted Peppers Green Salad with Fresh Tomatoes, Fennel and Celery Bacon Wrapped Beef Tenderloin with Bernaise Sauce

Baked Potato
with
Chives

Braised Fresh Green Beans, Carrots and Roasted Peppers

Fresh Green Salad
with
Fresh Tomatoes, Fennel and Celery

Bacon Wrapped Beef Tenderloin
with
Bearnaise Sauce

This was our dinner tonight

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“Edible Idaho” Spring Brunch Party

14 Saturday Mar 2015

Posted by Bob and Robin in 4-Stars, Acme Bake Shop, Acme Bake Shop Rye, Black Beans, Boise Adventures, Boise Restaurants, Boise Weekly, Breakfast, Breakfast With Robin, Brunch, Buy Idaho, Chevre, Crème fraîche, Eggs, Eggs Poached, Hopi Blue Corn Polenta, Idaho Chefs, Idaho Dairy, Local Harvests, Locavore, Lox, Meadowlark Farms, Moroccan Food, Organic Foods, Party Time, Peaceful Belly Farms, Photos By: Bob Young, Photos By: Robin Young, Purple Sage Farms, Restaurants, Seafood, Special Events, What's For Dinner?, Whats For Breakfast?

≈ Leave a comment

Tags

Acme Bake Shop, Crème fraîche, Earthly Delights Farm, Homestead Natural Foods, hotel, lox, Meadowlark Farm, Rollingstone Chevre


14Mar2015_1_Modern-Hotel_SignThis morning, it was great to join Guy Hand, Edible Idaho Managing Editor, and friends at the The Modern Hotel for an awesome breakfast and the Spring Brunch Party. And from the menu for the brunch, The Modern states that “… thanks EDIBLE IDAHO, Earthly Delights Farm, Loganics, Rollingstone Chevre, Meadowlark Farm, Coiled Wines, Idaho Kombucha Co, Acme Bake Shop, Peaceful Belly, Homestead Natural Foods, Waterwheel Gardens, Next Generation Organics, Sweet Valley Organics, Gaston’s Bakery, and Miss Mona’s Chicken Ranch for their local products.” It’s just great to Eat Local and to support your local agriculture! Robin and I try very hard stay local! Enjoy these photos from this morning. And if you are in the area, The Modern serves some great meals. Try them and check out their website as listed above. They are definitely a solid 4-Star out of 5-Star restaurant.

Guy Hand and friends.

Guy Hand and friends.

Guy Hand

Guy Hand

Tara Morgan, Edible Idaho Editor and food writer for the Boise Weekly.

Tara Morgan, Edible Idaho Editor and food writer for the Boise Weekly.

Guy Hand and Tara Morgan

Guy Hand and Tara Morgan

A. Minskoff and Angie Shaltry

A. Minskoff and Angie Shaltry from Coiled Winery

Sandy and Rich Ostrogorski and Meagan

Sandy and Rich Ostrogorski and Meagan

Scone with Riesling Jelly

Scone with Riesling Jelly

"Rizza" Cured Steelhead Lox Loganics Farm baby greens salad, Acme Bake Shop German rye toast, creme fraiche

“Rizza” Cured Steelhead Lox
Loganics Farm baby greens salad, Acme Bake Shop German rye toast, crème fraîche

Moroccan Black Beans and Poached Eggs Organic Idaho black beans, Earthly Delights Farm heirloom Hopi blue corn polenta, preserved Meyer lemon crème fraîche, Meadowlark Farm poached eggs

Moroccan Black Beans and Poached Eggs
Organic Idaho black beans, Earthly Delights Farm heirloom Hopi blue corn polenta, preserved Meyer lemon crème fraîche, Meadowlark Farm poached eggs

It was a great breakfast!!

It was a great breakfast!!

Scones and Mimosas

Scones and Mimosas

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Great Breakfast and Lunch

26 Tuesday Aug 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Captain's Shack, Classic Herb Blends, Classic Sauces, Cooking Styles, East Indian Food, Ethnic Foods, Housemade Hollandaise Sauce, Indian Food, Local Farmers Markets, Local Harvests, Local Markets, Lox, Mushrooms, Photos By: Bob Young, Recipe by: Robin and Bob Young, Salmon, Seafood, Soup, Spices of India, Spinach, Vegetables, Vegetarian Foods, What's For Dinner?

≈ Leave a comment

Tags

Cream of Mushroom Soup, fenugreek, India foods, portabella mushroom, turmeric


Robin-And-Bob-By-Olin-Mills-Boise

 

Here are two meals that we have had this week. Very vegetable based, but not entirely vegetarian. I think both were superb and well worth repeating. What do you think?

Non-Traditional Eggs Benedict Grilled Prtabella Mushroom Spinach 2 Meadowlark Farms Poached Eggs Housemade Hollandaise Sauce

Non-Traditional Eggs Benedict
Grilled Portabella Mushroom
Steamed Spinach
Robin’s Housemade Lox
Two Meadowlark Farms Poached Eggs
Housemade Hollandaise Sauce

The portabella mushroom takes the place of the traditional toasted English muffin and we also added steamed spinach, to give the dish that Florentine look. This was really delicious. Then we had this wonderful soup.

Cream of Mushroom Soup with Fenugreek and Turmeric Acme Bake Shop Toasted Sourdough

Cream of Mushroom Soup
with
Fenugreek and Turmeric
 
Acme Bake Shop Toasted Sourdough

For a thickener we used steamed cauliflower florets that were emulsified in chicken or vegetable bouillon. The fenugreek gave the soup and very East Indian aroma and flavor and the turmeric gave it a wonderful soft, spiciness. The recipe for the soup is in the recipe file above or you can view it here: Cream of Mushroom Soup with Fenugreek and Turmeric. Enjoy!

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Meadowlark Farm Poached Egg on Sesame Bagel

24 Monday Mar 2014

Posted by Bob and Robin in Boise Farmers Market, Breakfast, Buy Idaho, Captain's Shack, Eggs, Heirloom Tomatoes, Local Farmers Markets, Local Markets, Locavore, Lox, Photos By: Bob Young, Salmon, Tomatoes, What's For Dinner?

≈ Leave a comment

Tags

breakfast, heirloom tomato, lox, Meadowlark Farms


Some of the best eggs I have ever eaten. Free ranged local eggs. Rich. Beautiful orange yolks. Yummy for this breakfast. Meadowlark Farms, Janie Burns, will be at the Saturday Farmers Market at 10th and Grove starting April 5. See you at the Market, but not until you have made this breakfast. Enjoy!!

Poached Meadowlark Farm Egg Lox Heirloom Yellow Tomato on a Sesame Bagel

Poached Meadowlark Farm Egg
Lox
Heirloom Yellow Tomato

on a
Toasted Sesame Bagel

43.624890 -116.214093

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“Orchard House” Inspired Eggs Benedict

22 Saturday Mar 2014

Posted by Bob and Robin in Bagel, Captain's Shack, Classic Sauces, Comfort Food, Eggs, Eggs Benedict, Icebox Lox, Lox, Orchard House, Photos By: Bob Young, Recipes, Salmon, Seafood, The Orchard House, Whats For Breakfast?

≈ Leave a comment

Tags

blender hollandaise sauce, Chris Thompson, Eggs Benedict, icebox lox, orchard house


A couple of weeks ago, we went to the Orchard House in Marsing, ID. and I had what they call the B o B – Best of Both. Eggs Benedict with Ham and Eggs Benedict with Spinach and Salmon. I used fresh spinach, sesame bagel and lox. I think the breakfast was awesome. The recipe for the extremely easy Hollandaise Sauce is in the recipe file above, Easy Blender Hollandaise Sauce. Look at this –

Best of Both Worlds Eggs Benedict with Spinach and Lox Eggs Benedict with Ham

Best of Both Worlds
Eggs Benedict with Spinach and Lox
Eggs Benedict with Ham

Thank-You Kris Thompson, Owner of The Orchard House for the inspiration to make this. And Thank-You Russ Terrell for the awesomely easy Hollandaise sauce recipe and technique.

43.624890 -116.214093

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Lox and Scrambled Eggs for Breakfast

28 Friday Feb 2014

Posted by Bob and Robin in Acme Bake Shop Breads, Breakfast, Brunch, Captain's Shack, Icebox Lox, Lox, Party Time, Photos By: Bob Young, Recipe By: Robin Young, Recipes, Salmon, Sourdough Bread, What's For Dinner?, Whats For Breakfast?

≈ Leave a comment

Tags

Boise Foodie Blog Recipes, icebox lox, lox, salmon


Here is an awesome recipe for Robin’s Icebox Lox. It can also be found in the recipe file above. We had this for breakfast this morning. Yum!

Robin's Icebox Lox Scrambled Eggs Acme Bake Shop Toasted Sourdough

Robin’s Icebox Lox
Scrambled Eggs
Acme Bake Shop Toasted Sourdough

43.624890 -116.214093

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Lox and Cream Cheese

14 Thursday Nov 2013

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Boise Farmers Market, Bread, Breakfast, Buy Idaho, Capers, Captain's Shack, Eggs, Local Farmers Markets, Local Harvests, Local Markets, Lox, Main Dish, Photos By: Bob Young, What's For Dinner?

≈ Leave a comment

Tags

Acme Bakeshop Rye, Cream Cheese Capers


We had some lox in the refrigerator. Along with some capers, onion and Acme Bakeshop Rye and Sourdough. Sorry … No bagels. But look what we came up with. Just needs a little more cream cheese and some sliced tomato. Enjoy!

Lox Cream Cheese Capers Onion Rings Acme Bakeshop Toasted Rye Scrambled Eggs

Lox
Cream Cheese
Capers
Sliced Onion Rings
Acme Bake Shop Toasted Rye
Scrambled Eggs

Lox Cream Cheese Capers Onion Rings Acme Bakeshop Toasted Sourdough Scrambled Eggs

Lox
Cream Cheese
Capers
Sliced Onion Rings
Acme Bake Shop Toasted Sourdough
Scrambled Eggs

43.624890 -116.214093

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Robin’s Icebox Lox – A Super Appetizer

27 Friday Jul 2012

Posted by Bob and Robin in Captain's Shack, Icebox Lox, Lox, Photos By: Bob Young, Quiche, Recipe By: Robin Young, What's For Dinner?

≈ Leave a comment


If you like a good, fresh salmon and you like lox, Robin makes this awesome Icebox Lox. (See Icebox Lox for a recipe on this blog.)

Here the lox is sliced very thin and served with Kashi crackers. Place a piece of the lox on the cracker and top it off with a caper and a squeeze of lime and YUM!!!

But wait! She’s not finished! Here is her –

Asparagus Quiche
Sliced Fresh Tomatoes and Fresh Picked Basil Threads.

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Icebox Lox

21 Saturday Aug 2010

Posted by Bob and Robin in Lox, Main Dish, Photos, Photos By: Bob Young, Recipe By: Robin Young, Things To Do

≈ Leave a comment


Robin made this awesome Icebox Lox. Not hard to do, just takes about 48 hours. Use only the freshest of salmon. Lay 1 whole side of rinsed fresh salmon – skin side down – in a rectangular glass dish large enough to hold the entire piece. If you need to cut the slab in half to have it fit the dish, that will work. Cover the meat with Kosher salt and sugar. Lay some fresh dill on the slabs. Either fold the slab in half so that the fleshy surfaces are facing, or lay the 1/2 cut piece on top. Cover with foil and weigh down with cans. Place in refrigerator for 24 hours. Remove from refrigerator and drain liquid. At this point, if you need to add more salt and sugar, do so. Flip the slabs over and return the curing lox to the refrigerator, covered and weighted. After the second 24 hours, rinse the lox, cut the flesh off the skin in thin slices. Small bits can be used later in cream cheese as a spread or in pasta dishes.

To Serve: Slice about 6 garlic/onion bagels in thin rounds [cut the rounds in half-moon shapes]. Lightly butter or rub with olive oil. Place on a baking sheet and toast in an oven until lightly browned. (We like to toast our own bagels compared to the “store bought” bagel toasts.) Cool. On each slice of bagel, spread with cream cheese, a thin slice of fresh ripe tomato, a half ring or two of red onion that has been sliced thinly, soaked in cold water while toasting the bagels, and the slice of salmon and capers. You can use either size caper, small or large. Just remember to thoroughly rinse the capers to remove the vinegar and salt. The lox has enough salt in it.

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