How To Make a Caesar Salad Dressing

03 Wednesday Aug 2016

Posted by Bob and Robin in Anchovy, Caesar Salad, Cheese, Classic Cuisines, Eggs, Food Prep, Garlic, Green Salad, Local Farmers Markets, Oils, Olive Oil, Photos, Recipe by: Robin and Bob Young, Recipes, Recipes - Salad, Salads, Seafood, What's For Dinner?

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anchovies, anchovy, caesar salad dressing

Actually, it’s not hard. Just takes some patience. And ANCHOVIES! I really don’t think a Caesar Salad is just that without the anchovies in the dressing. A Caesar Salad must have the anchovies! Here is a recipe we use. Enjoy.

Caesar Salad Dressing

Source: adapted from and photo from – http://www.thekitchn.com/
Makes: 1 cup

Ingredients:
1 (2-ounce) can oil-packed Anchovy Fillets, drained
2 cloves Garlic, coarsely chopped
3 lg Egg Yolks
1 t Dijon Mustard
2 T Lemon Juice
2 T Olive Oil
½ c Vegetable Oil
2 T finely grated Parmesan cheese
Freshly ground Tellicherry Black Pepper

Directions:
Make an anchovy-garlic paste: Mince the anchovies and garlic together until the mixture is mostly smooth and the garlic is minced, about 3 minutes; set aside.
Whisk the egg yolks: Whisk the egg yolks together in a medium bowl until smooth.
Add the mustard: Whisk in the mustard until just combined.
Add the anchovy-garlic paste: Whisk in the anchovy-garlic mixture.
Whisk in the lemon juice: While whisking, pour in the lemon juice, then whisk until smooth.
Whisk in the olive oil: While whisking, stream in the olive oil to create a thick emulsion. Once all of the olive oil is added, whisk for another minute to thicken.
Finish with vegetable oil: Continue whisking and slowly stream in the vegetable oil. Again, once all of the vegetable oil is added, whisk for another minute to thicken.
Season and serve: Whisk in the Parmesan cheese. Taste and season with fresh ground Tellicherry Black Pepper as needed. Serve immediately on Chopped Romaine Lettuce or grilled Romaine Lettuce.

Rolled Chicken Breasts

17 Friday Apr 2015

Posted by Bob and Robin in Asparagus, Avocado, Boise Farmers Market, Buy Idaho, Captain's Shack, Cheese, Chicken, Classic Sauces, Coconut Oil, Cooking Oils, Cucumber, Dinner For Robin, Dinner With Robin, Eggs, Greens, Ham, Ham and Cheese, Housemade Hollandaise Sauce, Local Harvests, Local Markets, Oils, Photos By: Bob Young, Spinach, Sriracha Chili Sauce, What's For Dinner?

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black forest ham, coconut oil, Cucumber Salad, Hollandaise Sauce, spinach, swiss cheese

Stuffed and Rolled Chicken
spinach, black forest ham and swiss cheese

Avocado and Cucumber Salad

Steamed Asparagus
housemade hollandaise sauce

2012 Schloss Vollrads Estate Qualitatswein Rheingau Riesling

Olivin – Olive Oil and Vinegar Bar

20 Friday Mar 2015

Posted by Bob and Robin in 5-Stars, Boise Adventures, Food, Healthy Eating, Herbs, Italian foods, Local Markets, Oils, Olivin, Photos By: Bob Young, Special Information, Things To Do, Tuscan Cuisine, What's For Dinner?

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balsamic vinegar, Boise, Napa Valley Olive Oil Company, olive oil, Olive Oil & Vinegar Taproom, Olivin

I remember the last time I was able to taste good balsamic vinegar. I was in “Little Italy” in San Francisco. And the last time I could try a good olive oil, I was in Sacramento, at Corti Brothers, and in Napa at the Napa Valley Olive Oil Company. Now we have Olivin in Boise, at Olivin – Olive Oil & Vinegar Taproom, 218 N 9th Street, Boise, ID 83702, where you can sample both olive oils and different balsamic vinegars – the best of both worlds. A wide variety of herbal infused olive oils and balsamic vinegars are available to sample. They will offer recipes for enjoying their products. Here is an excerpt from their website.

Olivin, a play on the words Olive Oil and Vinegar, is a unique specialty store located in beautiful downtown Boise. Olivin Olive Oil and Vinegar Taproom allows the customer to taste the high quality extra virgin olive oils and vinegars before purchasing. There are over 30 olive oils and vinegars offered to taste for free!
Owner, Joyce Renoff became passionate about the business when she retired after a 40 year career in real estate. Joyce wanted to try something fun so she started working in an olive oil and vinegar taproom in Annapolis, Maryland. She fell in love immediately with the store and found her passion!
The idea of Olivin came about after visiting her daughter in Boise. Joyce adored the city of Boise and the people of Idaho. Joyce quickly realized that an olive oil and vinegar taproom would be a perfect fit for the people of Boise who are dedicated to their health.

Here are some photos of our visit. Enjoy! Let them know you heard about them on this blog.

This is what they are all about.

Here is how you get to sample some different olive oils. These “tanks” are located throughout the store.

A closer look at the sample tanks.

The balsamic can be tasted in a similar fashion.

We bought a bottle of olive oil and of balsamic.

Housemade Sauerkraut and ………

19 Friday Dec 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Rye, Blueberries, Boise Farmers Market, Buy Idaho, Captain's Shack, Comfort Food, Fruits, Housemade Sauerkraut, Local Farmers Markets, Local Harvests, Local Markets, Mushrooms, Oils, Pennsylvania Dutch, Photos By: Bob Young, Pickles, Reel Foods, Sauerkraut, What's For Dinner?

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fresh sauerkraut, Housemade Sauerkraut, Mushroom Omelet, truffle oil, waffles

Yup! It’s that time of year. Sauerkraut comes out of the crock and goes into pint jars. 8 of them. 14 lbs of fresh Idaho cabbage was fermented (krautenized) for 12 weeks at 65 degrees F. Oh yum! And it passed the test – Robin said it is good! And the graphic here is our label. But before one works on the kraut, one must have a good breakfast or two. Breakfast first …. Kraut second. Enjoy these photos – Breakfast first, kraut second.

Blueberry and Bacon Waffle
with
Whipped Cream and Fresh Maple Syrup

Bacon and Mushroom Omelet Fresh Blueberries and Raspberries Acme3 Bake Shop Toasted Rye Bread

Bacon and Sauteed Mushroom in Truffle Oil Omelet
Fresh Blueberries and Raspberries
Acme Bake Shop Toasted Rye Bread

Sauerkraut in the crock about ready to be liberated!

Coney Island Hot Dogs Pickle Housemade Sauerkraut Plocman's Whole Grain Mustard

Coney Island Hot Dogs
Pickle
Housemade Sauerkraut
Plochman’s Whole Grain Mustard

Oh yummers! What a way to start a day and then relax at lunch. Fresh steamed Dungeness crabs for dinner. Famous Idaho Potato Bowl tomorrow – ESPN. See the Blue Field. See Boise and the mountains, which are getting snow as we speak. Baked potatoes with all the trimmings! And maybe a Stella. Cheers!

Cooking Oils and Their Use; Food Truck Locations

21 Tuesday Oct 2014

Posted by Bob and Robin in Captain's Shack, Cooking Oils, Oils, Report By Robin, Special Information, What's For Dinner?

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cooking oils, grapeseed oil

Robin came across the good graphic on the different cooking oils and their basic uses. This is a good reference graphic if you want to keep it. Originally, the information came from World Market, Butlersguild.com, Martha Stewart, EmilyPost.com and Pinterest. Just one note: I have used the grapeseed oil, but you must remember that it will go “bad” – rancid – very quickly. Enjoy the graphic information!

And as a side note, if you are in Boise and want to know where the Food Trucks are today, check this link out Boise Food Truck Locations. But if you are out of the area and want to know where they are in your town or city, just Look Here.

Salmon For Dinner; Ice Cream For Dessert

23 Monday Jun 2014

Posted by Bob and Robin in Boise Farmers Market, Captain's Shack, Classic Sauces, Cooking Styles, Dinner At The Captains Shack, Dinner With Robin, Fruit, Healthy Eating, Heirloom Tomatoes, Herbed Hollandaise Sauce, Herbs, Hollandaise Sauce, Ice Cream, Local Farmers Markets, Local Harvests, Local Markets, Oils, Photos By: Bob Young, Salad, Salmon, Seafood, Spinach, What's For Dinner?

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heirloom tomatoes, hollandaise, Hollandaise Sauce, Lemon Infused Olive Oil

Such a good combination. Such a good dinner!

Braised Salmon Patty On Spinach Bed with Herbed Hollandaise Fresh Garden Salad with Carrot and Cucumber Threads and Heirloom Tomatoes Lemon Olive Oil and Balsamic Dressing

Braised Salmon Patty On Spinach Bed
with
herbed hollandaise sauce

Fresh Garden Salad
with
carrot and cucumber threads
Heirloom Tomatoes
Meyer Lemon Infused Olive Oil and Balsamic Dressing

Mountain Huckleberry Ice Cream and Mango Sorbet
with
Fresh Raspberries

An Awesome Dinner

13 Sunday Dec 2009

Posted by Bob and Robin in Food, Food Prep, Oils, Photos By: Bob Young, Things To Do

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Well, if nothing else, the snow makes for a nice photographic tapestry. Snow has stopped for a while and the temperature is rising. It’s up to 22 now. But that will be about it for a “high”. So, guess we’ll make dinner. And it really was a goooood one!

The Menu (L-R)
Braised Lamp Chops with Juniper Berry Reduction

Carrot Salad with Italian Truffle Oil Dressing

Steamed Tarragon Infused Cauliflower

Jansson’s Temptation

2004 Bitner Vineyards Reserve Idaho Cabernet Sauvignon.

The recipe for the Jansson’s Temptation (actually much like escalloped potatoes but with no cheese) can be found on this blog. And I like these much better than the traditional escalloped potatoes – better flavors! So that’s what Robin and I do on a cold, snowy night. What do you do? Cheers!

New Products, Great Comments!

25 Sunday Oct 2009

Posted by Bob and Robin in Classics, Condiments, Food, Local Markets, Oils

≈ 5 Comments

In this mornings email – after I finally figured out that some of our clocks are on the “George Bush Time Manipulation Scheme” – I received this note from Rudy’s. We do appreciate the kind words:

Hi Bob & Robin,
I just found your blog and noticed your mention of Rudy’s.
Thanks! I’ve also put a link in our email newsletter about you.
Cheers!

Susan Ettesvold, CEPC

If you look in the sidebar, you will find a link to Rudy’s and, if you are ever in Twin Falls, please do stop in and say “Hello” to them and tell them you found their information on this blog. No, we don’t get a monetary “prize” for listing them, or any of the locations listed for that matter!

And since I am on this particular train of thought, Robin and I went to the Boise COOP – that could be trouble – yesterday to look for raw vinegar to start some White Wine Vinegar. And we came upon Extravaganzo Gourmet
Foods sample table. Oh my! Some really awesome infused olive oil/grapeseed oil blends. You can check out their web site by clicking Here and find some really interesting products and locations, other than via the web, where their products are sold. The owner, Tom Stephens, who we met at the COOP, is pleasant and very helpful

The first of two products that we sampled and are excited about is pictured here, a Blood Orange Infused Oil that would be great with chicken or seafood. Or maybe in some Chinese or Japanese foods. A delightfully intense essence of orange permeates throughout the oil. A little oil will go a long way!

And, if you really know us, you know if it has garlic in it, we’ll probably try some – ice cream, fried, oil infused – and this Garlic Infused Oil is terrific! But again, a little will go a long way. And I’m thinking pasta, lamb or paella.

We do encourage you to try these oils. Being a “Foodie”, you owe it to the mindset. Go to their web page and check them out. Cheers!