Comfort Food Dinner

06 Thursday Jun 2013

Posted by Bob and Robin in Apple, Cabbage, Captain's Shack, Carrots, Comfort Food, Main Dish, Mustard, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Salad, Traditional Food, What's For Dinner?, Wine and Food

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c mayonnaise, cabbage, Canoe Ridge Winery, corn on the cob, dijon mustard, dinner

Oh yes! Push the season! Fried Chicken, Corn on the Cob and our own Slaw. It was a yummy dinner, even if the slaw had apples in it. Not high on my Enjoyed That Salad list when it has apples in it! But this one was good. I’ll make it again. Must have been the dressing. 1 c Mayonnaise, 4 T Dijon mustard and 1 T Celery Seed. Blend all together and pour on the slaw. Mix, chill and eat. Slaw is 1/2 head medium Red Cabbage, 1/2 Head medium Regular Cabbage, 4 or 5 Carrots and 1 Pink Lady Apple. Run through the grater on the blender. Mix with dressing. That’s it. Quick and easy! Serve with a 2011 Canoe Ridge Expedition Chardonnay and you are set for a relaxing, start of the summer meal. Grab a fork and Left-Click to see this dinner enlarged. Cheers and please VOTE above. Thanks!

Breakfast at the “Triangle Inn” in Sweet, Idaho

02 Sunday Jun 2013

Posted by Bob and Robin in Basque Food, Breakfast, Dinner With Friends, Friends, Idaho, Main Dish, Mexican Food, Party Time, Photos By: Bob Young, Restaurants, Special Events, Sweet Idaho, the Triangle, Things To Do, What's For Dinner?

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breakfast, coconut and banana, rambling roses, restaurants, sky clouds

78 degrees! Light, puffy, Big Sky clouds. Light winds. Great company! We met Barb and Terry Knivila at the Triangle Inn in Sweet, Idaho. (Just go there and smell the sweetness of the wild Rambling Roses.) A fun place to visit and to have a meal. We had a great breakfast as pictured below. Friendly people; all had smiles! And they came to our table and talked to us. A good experience. And the food was good, too. From Boise, take Hiway 55 to Horseshow Bend and the Hiway 52 to Emnmett. The Triangle Inn is at the Sweet/Ola intersection. Just look at what we had and please VOTE above. Left-Click any of these photos to see enlarged. Thanks and Cheers!

Breakfast Burrito

Basque Omelet

And they make an awesome Pineapple, Coconut and Banana Jelly along with a super good Buttermilk Syrup that goes well with pancakes and on the Homefries!

Bourbon Bacon Pecan Pie

On my! I think I was in Heaven. Pecan pie! Bourbon! Bacon! That is a tripple yum.

Look at this wonderful menu. It is only part of what they offer. Let them know you saw this information on this blog.

WHIP Night At The Buzz and Lobster and Potato Salad

31 Friday May 2013

Posted by Bob and Robin in Captain's Shack, Lobster, Main Dish, Party Time, Photos By: Bob Young, Salads, Seafood, Special Events, What's For Dinner?, Wine and Food

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digital photography, Potato Salad, rye bread, self portrait, WHIP Night

The last Thursday of each month will be WHIP Night at the Buzz here in Boise. There is more information on the previous post here on the Foodie Blog. Attendance was low so maybe there will be more folks next month. Mark Your Calendars – Thursday June 27 from 5:00pm – 8:00pm. Different topics each month. Fun time. Good food and great wines.
This month – and repeated in June also – we talked about digital photography. The photo to the left is a self portrait. People say I don’t take enough photos of people. Left-Click any of these photos to see enlarged and please VOTE above. Thanks. Here is some food that we had. Enjoy!

Asian Tacos. Yummy!

Cristi is learning to make cheese. Here is one she made and it was good!

And then Friday night, Robin and I made a wonderful Lobster and Potato Salad. Click the link to get a recipe in PDF format.

Lobster and Potato Salad. Loved it!

Lobster and Potato Salad with Acme Bakery (Boise) Rye Bread.

Actually a great end to a weird week. The holiday Monday, got everything all messed up. Timing was weird.

Not Your Standard Memorial Day Dinner

27 Monday May 2013

Posted by Bob and Robin in Acme Bakery, Bread, Captain's Shack, Food, Lamb, Local Harvests, Local Markets, Main Dish, Morels, Mushrooms, Party Time, Petit Verdot, Photos By: Bob Young, Recipes, Salads, Special Dinners, Spinach, Vegetables, What's For Dinner?, Wine and Food

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hard cooked eggs, morel mushrooms, Potato Salad, white wine vinegar, yukon gold potatoes

Oh my. Who could ask for more? So much fun to put together and prepare. Enjoy! We did. Here is the recipe for the Potato Salad. Left-Click these photos to see enlarged and please VOTE above.

Spring Bounty Potato Salad

Source: Sunset Magazine, May 2013

Ingredients:
2 pounds small Yukon Gold potatoes
1 cup shelled fresh peas
2 tablespoons white wine vinegar
1 cup mayonnaise $
1/2 teaspoon kosher salt
4 spring onions* or green onions, thinly sliced
5 hard-cooked large eggs*, peeled and roughly chopped
About 3 tbsp. chopped tarragon

Preparation:
1. Bring 1 in. water to a boil in a large saucepan. Set potatoes in a steamer basket and steam in pan, covered, until tender, about 20 minutes. Cool in ice water, then pat dry. Cut potatoes into chunks and put in a large bowl.
2. Meanwhile, bring some water to a boil in a saucepan. Add peas; cook until tender, 3 minutes. Drain and transfer to ice water, then drain again.
3. Whisk together vinegar, mayonnaise, and salt in a small bowl to combine. Add onions, peas, and half the dressing to potatoes and gently stir to coat. Add eggs and 3 tbsp. tarragon and gently stir to coat.
4. Spread remaining dressing on bottom of a wide bowl, add salad, and sprinkle with more tarragon if you like.

Note: Look for spring onions (regular onions picked young) at farmers’ markets in spring and at Latino markets year-round. They have a fatter bulb than green onions–which have less crunch but make a good substitute. For perfect hard-cooked eggs, cover them in cold water in a small saucepan and bring to a boil. Remove from heat and let stand 12 minutes. Plunge cooked eggs into ice water, crack all over, and let sit in the water for a few minutes before peeling.

Grilled Lamb and Good Friends Start the Summer Season

25 Saturday May 2013

Posted by Bob and Robin in Acme Bakery, Appetizers, Asparagus, Baked Onion, Boise Farmers Market, Captain's Shack, Cooking Styles, Friends, Grillin' and Chillin', Lamb, Local Farmers Markets, Local Harvests, Locavore, Main Dish, Onion, Party Time, Photos By: Bob Young, Salads, Special Dinners, Vegetables, What's For Dinner?, Wild Game, Wine and Food, Wine Dinners

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chocolate liquor, food, grilled lamb chops, lamb chop, vanilla ice cream

It is always a “great start” to any event when you are joined by friends. Geno and Debra (pictured here) were in town, so we had them over for a grilled lamb dinner. The weather was super good and we ate outside. Most of the food was local, too. The lamb was and the onions and asparagus were from Washington. The wine was from California. Still, a delightful time. I even helped Debra with her blog. She is doing fine with it. So here are some photos of the food that we had. Enjoy and please cast your VOTE above. Thanks. Cheers! Left-Click any of these photos to see enlarged.

Asparagus Stuffed Walla Walla Onions getting ready for the oven.

This wine was awesome with the lamb. We have more of the wine.

Robin made this super Mousse d’Phaison and Chukar Pâté with Toasted Acme Bakery Rye Wedges (not pictured). Those are fresh chives from our garden.

Grilled Lamb Chops
Fresh Green Salad
Asparagus Stuffed Walla Walla Sweet Onion

Geno enjoys a lamb chop.

French Vanilla Ice Cream with Idaho Peach Half and Chocolate Liquor Cup . What a great dessert!

Let’s Eat Our Way Thru Election Day

22 Wednesday May 2013

Posted by Bob and Robin in 10 Barrel Brewing, Breakfast, Brews and Brew Pubs, Burger and Brew, Comfort Food, Main Dish, Party Time, Photos By: Bob Young, What's For Dinner?

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brew pub, local elections, team logo, watch team

Yes, election day here in Idaho, at least parts of it. Local elections, so you can guess how the turn-out was. All I will say is that if you did not vote, you don’t have any complaint. But we started out in the morning at the Wild West in Eagle for breakfast where we met up with our friend Deborah Cantrell – her husband Geno was working. It was good to see the baker, Donna again, too. We are waiting for the notice that she has perfected the Coinut! Pictured above, is one of our breakfasts – a Breakfast Croisant. Left-Click any of these photos to see enlarged.

Breakfast Wrap at Wild West

And then later that afternoon we voted then ended up at 10 Barrel Brew Pub for a meeting – after work of course – with some of the folks about the Fledge Watch Team this year in Boise. While we were waiting, Robin and I had a beer sampler.

10 Barrel Beer Sampler. A couple of ounces to try.

But you cannot have beer, or wine for that fact, without some wonderful food. Especially, when it consists of Beer Buns from Acme Bakery here in Boise. Great job, Mike!

Standard Burger.

10 Barrel Pub Burger. Both of these went extremely well with the beer sampler.

And we met with Bill Bosworth and Bill Heinrich about the Fledge Watch program this year. We are starting to assemble a team. Fun stuff! It’s going to be a great season.

The Boise Fledge Watch Team logo by Shawn Carman.

Bill Heinrich and Bill Bosworth

Bob Young and Bill Heinrich

Pacific Northwest Wine Dinner at the Buzz

16 Thursday May 2013

Posted by Bob and Robin in Chicken, Cooking Styles, Main Dish, Miner's Lettuce, Party Time, Photos By: Bob Young, Salads, Salmon, Seafood, Special Dinners, Special Events, What's For Dinner?, Wine Dinners

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bryan carter, strawberry rhubarb crisp, tomato salad, wine dinner

This was an interesting wine dinner. Differently good! One does not often get spinach at a wine dinner. Hard to pair with the wine. The roasted tomato salad was good. There was no Miner’s Lettuce in it. The Miner’s Lettuce pictured here in in our garden. Here are the photos of the dinner and you be the judge as to whether it was different from the norm of wine dinners. I will score the wine on a [20] point rating system. Left-Click on any of the photos to see them full screen. And please VOTE above. Thanks and Cheers!

Salmon Canapes
Potato and Mushroom Apple Cake

2011 Iris Pinot Grigio
12.5% alc. a good wine with a full taste and long finish. went well with the appetizer. [18] $15.00

Pea Soup
(Interesting and good!)

2011 G3 Chardonnay
13.7 alc. nice gold color but lacking in taste. went well, however, with the soup [17] $15.00

Roasted Tomato Salad

2010 Willamette Whole Cluster Pinot Noir
13.5% alc. sand and clay on the nose. not a big Pinot as some are. it did pair well with the salad and the dressing. [17] $23.00

Huckleberry Chicken
Creamed Spinach
Biscuits

2010 Bryan Carter Abracadabra
13.8% alc. really went well with the chicken and especially the spinach. great body and taste and finish. [19] $19.00 2011

Strawberry Rhubarb Crisp

Sawtooth Syrah
13.3% alc. Idaho’s first 91+ nationally scored wine and I can see why. the aroma was a little lite but everything else was superb. congratulations to Sawtooth Winery. [19] $15.00 (Great buy!)

And just as a closer, here are some spring flowers that Robin likes that are planted in our garden. Enjoy.

Columbine

Bleeding Hearts

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!

Spring Is In The Air at The Buzz

07 Tuesday May 2013

Posted by Bob and Robin in Party Time, Photos By: Bob Young, Special Events, Special Information, Things To Do, What's For Dinner?, Wine and Food

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buzz music, restaurants

This is just in from the Buzz in Boise. Hope to see you at one of these events. Cheers!

May at the Buzz
Music and Wine
We at the Buzz, hope that everyone is doing well. We will be having a few fun and interesting events at the Buzz during May. We will be featuring music on May 10 Nancy Kelly, May 11 Carter Freeman, May 17 Todd Palmer, May 24 John Cazan, May 31 Johnny Shoes. Music starts each night at 7 PM and continues until 9 PM. Each Friday and Saturday Night we will have winetasting, dinner specials, dessert specials, and appetizer specials. Come join us for some great food, wine, music and company.

May Wine Club
Wines of the Pacific Northwest
We will continue our journey through the world of wine by learning about the wines of the Pacific Northwest. Wine club this month is May 14 and May 15 at 6:30. The cost is $15.00 per person including dinner and wine tasting. All wines will be on sale 10% off after dinner. Reservations are required. Buzzwine@cableone.net or 344-4321.

Mother’s Day
Don’t forget Moms Day
Make reservations for our brunch buffet on May 12 from 10:30 until 2:30. All moms get complimentary champagne with their brunch. $9.95 for adults $6.95 for children 4-12. Reservations at buzzwine@cableone.net or 344-4321.

WHIP – We’re Helping Inspire People
Join us for our first WHIP night. This is a night for our friends and customers to inspire each other. This will be the last Thursday of each month (Thursday May 30), bring a project you are working on or questions you may have and join the group. May will feature digital photography. We will have “small bite” specials and flights of wine. No reservations required. Hope to see you there.

10 Barrel Brewery, Boise First Visit

24 Wednesday Apr 2013

Posted by Bob and Robin in 10 Barrel Brewing, Acme Bakery, Beer and Ale, Beer and Food, Caesar Salad, Celebrations, Comfort Food, Party Time, Photos By: Bob Young, Restaurant Reviews, Restaurants, Special Beers, Special Events, Things To Do, What's For Dinner?

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10 Barrel Brewery, brew pubs, food, IPA, restaurants, siberian kale

Finally. After all this waiting, 10 Barrel Brewery in Boise opened! The photo here is of the front of the pub on Bannock Street at 9th, across from the Chinese restaurant, Yen Ching.
The restaurant space inside iss large and open. The noise level is tolerable. It is busy noise, not loud music or TV. That will work for us. And when the weather changes, they will probably open some very large doors and have an area where one can site on the sidewalk, but be served inside. Left-Click the photo on the left to enlarge and look at the right side of the photo. You will be able to see the stools.
And yes, they serve Apocalypse IPA. In my not so humble opinion (IMNSHO) one of the best, if not The Best, Ipa’s made. We had a Caesar Salad and a 10 Barrel Burger and the IPA went very well with both. Good beer, like good wine, is meant to be consumed with food. It might be made with barley and other grains, but it still needs food. It is nice to report too, that they try their best to use local products, i.e., the Acme Bakery for their buns and rolls. Enjoy the photos posted here that I took on our First Visit. There will be a Second Visit and probably more. Hope to see you there. Well worth the trip. The food is good and the beer is …………. well ………. Super! Cheers and Enjoy!

Inside the brewery in a portion of the dining area. The chairs are very heavy, so be careful moving them.

The “Brewing Center”.

“Reflections”

Caesar Salad
romaine, Siberian kale, cherry tomato, shaved Parmesean cheese, croutons $6.00

10 Barrel Burger
custom ground beef patty, lettuce, tomato, red onion, pickle, mayo, bacon. Served on Beer Bun by Acme Bakery, Boise $11.00
A really super burger and a great bun. The French Fries, though, were a little salty and came close to over powering the burger. I let the Wait Staff know. The beer in the background is an Apocalypse IPA $4.50

Overall, a good experience. Out of 5 Stars, probably one of the better pubs in Boise so I rate it a 4 Star pub. Great job, 10 Barrel! They have a complete menu of appetizers, salads, sandwiches, pizza and sweets. Stop in and say Hello for us and let them know you saw this article here. Thanks and please VOTE above. Cheers.