Ridge Winery Lamb Meatloaf

13 Sunday Apr 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Apricots, Boise Artisan Bakery's, Boise Farmers Market, Bread, Breakfast, Buy Idaho, Captain's Shack, Comfort Food, Dinner At The Captains Shack, Fruits, Herbs and Spices, Ice Cream, Lamb, Local Farmers Markets, Local Harvests, Local Markets, Mahi Mahi, Party Time, Photos By: Bob Young, Recipe: Bob and Robin Young, Ridge Winery, Shrimp, Sourdough Bread, Sriracha Chili Sauce, What's For Dinner?, Wine and Food

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lamb, Lamb Meatloaf, Ridge Winery, Ridge Winery Lamb Meatloaf, Ridge Winery Lytton East Zinfandel, sriracha

The other evening when we were at a Ridge Winery tasting, they suggested to go with their Estate Cabernet Sauvignon to have a Ridge Winery Lamb Meatloaf. We did not have any of the cab, but we do have some 2003 Ridge Winery Lytton East Zinfandel and it is an awesome wine! We still have 5 bottles in our storage. We made the meatloaf and it too is awesome. Look at these photos I took of the dinner and the the Sunday morning breakfast consisting of a Shrimp and Fresh Asparagus Omelet. Yummers!

2003 Ridge Winery Lytton East Zinfandel
AP – $164.00! Yes, a very special wine.

Ridge Winery Lamb Meatloaf cooling.

Ridge Winery Lamb Meatloaf

Baked Idaho Potato
with
Crème Fraîche and Chives

Fresh Green Salad
with
Carrot Strings and Tomatoes

Fresh Idaho Asparagus
with
Idaho Wild Garlic

Vanilla Ice Cream
with
Apricot Purée

And then for breakfast Sunday morning, something simple and easy and non-complicated. A change of pace!

Shrimp and Fresh Asparagus Omelet
Acme Bake Shop Toasted Sourdough

And just as a note: The lamb is from the Felzien Family Farm where we get all of our fresh lamb. The eggs are from Meadowlark Farms, where we get all of our eggs. The asparagus and garlic are from the River View Gardens. The sourdough bread is from our favorite bakery Acme Bake Shop. The carrots were from Rice Family Farms. We really do try to keep our food supply local and we do Buy Idaho! Cheers.

Another Good Cooking Seminar At Williams-Sonoma

21 Wednesday Aug 2013

Posted by Bob and Robin in Appetizers, Brunch, Classes, Cooking Classes, Dessert, Food Photos, Fruits, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Mahi Mahi, Photos By: Bob Young, Salads, Special Events, What's For Dinner?

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food, ground mustard, mission figs, Williams Sonoma, yummy dessert

A good seminar with Chef Chad entitled Farm To Table. It was good to have Robin with me at this event too. In keeping with the theme, Chef Chad emphasized the use of local and fresh products from local farmer’s markets and vegetable stands. He did a good job in using these local products where ever possible. Black Mission Figs don’t grow in the Treasure Valley! Here are some photos of the dishes that Chef Chad showed us this evening. Cheers and enjoy! There are recipes available if you would like one. Just let me know.

Fig and Fromage Blanc Crostini

A great appetizer. The recipe says to use ciabatta, but Chef Chad changed it to sourdough which worked very well.

Baby Arugula Salad with Berries and Gorgonzola

Gorgonzola is not one of my favorite cheeses, but the combinations in the salad worked very well with the cheese. It was suggested to add some toasted nuts to the salad. Try adding fresh thyme and stone ground mustard to the vinaigrette. You can also make this into a main dish by adding marinated red onions and thinly sliced grilled steak.

Rolled Eggplant with Sausage and Mascarpone Reday for the oven to bake at 450 degrees for 4-7 minutes.

Rolled Eggplant with Sausage and Ricotta

Ready for the oven to bake at 450 degrees for 4-7 minutes.

Rolled Eggplant with Sausage and Ricotta

Sauteed Pluots with Mascarpone and Almonds

Ok. What are “pluots”? Good question. They are a cross between apricots and red plums. Also known in some places as Red Apricots. Slightly sweet. Slightly tart. A yummy dessert!

So as you can see, a delicious and wonderful seminar/class. We will not be able to make the September event, but will try to make the October class. Most of these recipes come from the Williams-Sonoma Cooking from the Farmers’ Market by Tasha DeSerio and Jodi Liano (Weldon Owen, Inc. 2010). Cheers and Bon Appetite!

Breaded Mahi Mahi For Dinner ….. Warm Beet-Orange Salad Recipe

13 Monday May 2013

Posted by Bob and Robin in Asparagus, Beans, Captain's Shack, Mahi Mahi, Main Dish, Party Time, Photos By: Bob Young, Recipes, Seafood, Special Information, What's For Dinner?, Wine and Food

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ahi Mahi, beets, homemade tartar sauce, leon millot, Mahi Mahi

Yes we did have Braised Mahi Mahi tonight. But first ………….. I was showing the wine cellar to a friend, Mike from Acme Bakery in Boise (Mike makes awesome bread and his rolls are the ones used by 10 Barrel Brew Pub in Boise, for their burgers) when I noticed a seriously leaking bottle. Yes, it was the one shown here. Almost 75% of the wine was gone – most evaporated. But now the question is, how many of the readers here have ever had a wine made from the Leon Millot grape? I never had one. Here is some information from House of Vines blog.

This is another little hybrid that was developed in France. In fact it is has the same parentage as its more well known sibling Marechal Foch. Two other hybrids came from this same cross including Marechal Joffre and Lucy Kuhlman. Leon Millot is an early ripening black grape with small bunches, often 2-3 per shoot the largest usually about 70-80 grams.

It is cold hardy to approximately -25 to -30 c and while bud break is relatively early it is a little later than Foch making it appealing to those where later spring frost can be an issue. It is also known to ripen a few days earlier than Foch but these accounts appear somewhat subjective. Typically it ripens in 135-140 days, with flowering to harvest being about 85-90 days. What is known is that it regularly ripens to the same brix as Foch but does not have the high acidity problems that Foch can have in some years. In fact the juice chemistry is often excellent for wine making. [House of Vines]

Braised Mahi Mahi
with
homemade tartar sauce and bread crumbs
Rosemary White Beans
Onion and Asparagus with Morel Mushrooms

Here is the beet salad that Marnie made for Mother’s Day. She got the recipe from the food Network. Enjoy!

Warm Beet-Orange Salad

Place 1 pound beets on a large piece of foil. Drizzle with 1 tablespoon olive oil and 3 tablespoons water; close into a packet. Roast at 400 degrees F until tender, 50 minutes.

Peel the beets and cut into wedges.

Whisk 1/3 cup orange juice, 2 tablespoons olive oil, and salt to taste in a bowl.

Add 2 segmented oranges, the beets and 1/4 cup chopped toasted walnuts and toss.

Enjoy the information and the recipe. Thanks Marnie for sharing this. Please VOTE above. Thanks!

Eat-In April 7: The Power of the Fork

04 Thursday Apr 2013

Posted by Bob and Robin in Healthy Eating, Lamb, Mahi Mahi, Main Dish, Party Time, Photos By: Bob Young, Special Dinners, Special Events, Special Information, Things To Do, Thought For The Day, What's For Dinner?

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brussels sprouts, food, lime curd, mango salsa, Power of the Fork

Don’t get me wrong. Robin and I really do like to eat out. And we do! But we also like to prepare our own meals – from scratch. And we do! But there comes a time when we really need to look at what we eat. The amount of processed foods that are consumed is phenomenal. “… Imagine if, just for one day, we all chose to buy only fresh, whole, real, sustainably-raised or harvested food, food that heals both our body and our environment. If we only buy foods without labels, foods that come from nature, and avoid any food made or processed in a factory or altered from its original state [GMO]. Imagine if we cooked and ate all those meals at home with family and friends (or made them at home and brought them with us to work or school)…”. (Mark Hyman, M.D.) Here is a good article on The Power of the Fork. It is not difficult to prepare a meal as pictured here in these two photos. In 45 minutes, you can be sitting down to a scrumptious, home cooked meal. The photo above is Broiled Lamb Chops (could be Pork Chops), Balsamic Brussels Sprouts and a Green Salad. The photo to the right is Broiled Lime Curd Mahi Mahi, Mango Salsa, Waldorf Salad and Carrot, Asparagus and Onion Medley. Prepare a meal that you control what ingredients to use, like we did here. Not some pre-packaged or pre-prepared boxed food.
Try making your own dinner just one day a week and start with Sunday, April 7. Read the article that is linked above. You may not agree with all of it – I don’t – but the one quoted statement that is used above, makes a lot of sense. To me. probably the most powerful statement in the article is this one: “Imagine if we cooked and ate all those meals at home with family and friends (or made them at home and brought them with us to work or school).” Just imagine. Thanks for listening and think seriously about April 7 and preparing your own meal that one day.

Baked Mahi Mahi In Wine and Herbs

19 Tuesday Mar 2013

Posted by Bob and Robin in Captain's Shack, Carrots, Food Prep, Herbs, Mahi Mahi, Main Dish, Meatless Monday, Photos By: Bob Young, Recipe By: Bob Young, Seafood, What's For Dinner?, Wine and Food

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cloves garlic, dinner, food, freshly ground black pepper, Mahi Mahi, parsley sprigs

We came across a good buy on some Mahi Mahi the other day and decided to make this dish. It was really great! And then add a Carrot and Parsnip Medley and we had an awesome dinner. Here is the recipe. Not very hard to do and the results are really good. Cheers! Left-Click to see the photo enlarged. Enjoy the recipe adapted from the Food Network. This recipe serves four.

Baked Mahi Mahi with Wine and Herbs

Ingredients
4 sprigs Fresh Thyme
8 sprigs Fresh Parsley
3 Bay Leaves, preferably fresh
8 cloves Garlic, smashed
4 (6-ounce) skinless Mahi Mahi fillets
Kosher salt and freshly ground black pepper
3/4 c dry White Wine – Sauvignon Blanc
4 T Extra-Virgin Olive Oil
2 t freshly squeezed Lemon Juice, Meyer’s Lemon
12 Cherry or Pear Red and Yellow tomatoes, for garnish

Directions
Preheat oven to 450 degrees F.

Make a bed of herbs in a medium gratin dish or baking dish with the thyme, 4 of the parsley sprigs, and the bay leaves. Scatter the garlic on top. Season both sides of the fish with salt and pepper and place on top of the herbs. Add the Sauvignon Blanc and drizzle 2 tablespoons of the oil over the fish. Cover loosely with foil and bake until the fish is opaque, about 15 to 20 minutes, depending on how thick the fillets are.

Carefully pour the pan juices into a small saucepan and set the fish aside. Reserve the garlic and 4 thyme sprigs. Bring the sauce to a boil over high heat and cook until reduced by half, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper. Set aside.

Divide fish among 4 serving plates. Pour sauce over fish and garnish with the 4 remaining parsley sprigs, the reserved garlic and thyme, and tomatoes.