Buffalo Roast for Friends and Dinner

11 Monday Jun 2018

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Apple, Boise Farmers Market, Brown's Buffalo Ranch, Buffalo, Buy Idaho, Captain's Shack, Dessert, Dinner At The Captains Shack, Dinner With Friends, Eggs Benedict, Garlic Scapes, Herbs and Spices, Hollandaise Sauce, Housemade Sauces, Idaho Buffalo, Idaho Eggs, Idaho Greens, Idaho Vegetables, Local Farmers Markets, Local Harvests, Local Markets, Peaceful Belly Farms, Photos By: Bob Young, Pinot Noir, Purple Sage Farms, Recipes, Roasted Vegetables, Rutabaga, Salads, Special Dinners, Spring Vegies, True Roots Produce, What's For Dinner?, Wine and Food

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Brown's Buffalo Ranch, buffalo hump roast

This was such a delightful meal to make for friends Krista and Jess – Krista helps weed the flower beds. And she even gave us a beautiful White Daisy plant for the front bed. – A couple of weeks ago, we made breakfast for Donna who also helps us in the garden. The breakfast was Eggs Benedict! – The buffalo was local from Brown’s Buffalo Ranch in Nyssa, Oregon. Phone: 1-(541)-372-5588 or 208-741-5449, 720 Stephens Blvd., Nyssa, OR 97913. Hump roasts can be tough. But this one cooked for 6 hours on low in the crockpot 1/2 cup bone stock and 1 cup sherry and it was awesome! Spring vegetables – baby carrots, baby turnips, spring onions and rutabaga – were placed in the broth at different times. Here are some photos. Enjoy!

Eggs Benedict

Fresh Beet Salad

Buffalo Hump Roast and Fresh Garden Vegetables. Served with Acme Bakeshop Garlic Scapes and Rosemary Bread.

Skillet Apple Pie with Cinnamon Fresh Whipped Cream (Recipe – Skillet Apple Pie)

The dinner

It’s That Time of Year ……….

15 Tuesday May 2018

Posted by Bob and Robin in Boise Farmers Market, Boise Food Adventures, Peaceful Belly Farms, Photos By: Bob Young, What's For Dinner?

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edible flowers

No. It’s not Christmas! It’s Spring. Time to eat what is in your garden. Edible flowers and the most popular are pansys and nasturtium. Here are two photos that I took – one of a potato salad and the other of crab cakes. You eat with your eyes first, so make an impression. But remember – Never Serve Anything on a Plate That You Cannot Eat! If you don’t know if it is edible, Do Not Serve It!

Edible Pansy in a Potato Salad

CS Crab Cakes, Asian Salad with edible Pansy

Edible flowers are flowers that can be consumed safely. Flowers may be eaten as vegetables as a main part of a meal, or may be used as herbs. Flowers are part of many regional cuisines, including Asian, European, and Middle Eastern cuisines … With their powerful and unique flavors, textures and colors, edible flowers have gained popularity as a creative and innovative ingredient for the culinary world; they are added to foods to provide flavor, aroma, and decoration. They can be eaten as part of a main dish and can be incorporated into salads. Flowers can be added to beverages as flavorings, or be used to make beverages such as tisanes and wines. They are added to spreads such as butter or fruit preserves, and to vinegar, marinades, and dressings.

Flowers are also consumed for subsistence. Many flowers that are technically edible can be far from palatable.

For best flavor, flowers should be fresh and harvested early in the day. Wilted and faded flowers, and the unopened buds of most species, can be distasteful, often bitter. The taste and color of nectar widely varies between different species of flower; consequently, honey may vary in color and taste depending of the species of flower. Many flowers can be eaten whole, but some have bitter parts, such as the stamens and stems. [Wikipedia, et al]

Here are some edible flowers. Enjoy.
Arugula (Eruca sativa)
Basil (Ocimum basilicum)
Broccoli (Brassica oleracea var. italica)
Cauliflower (Brassica oleracea)
Chamomile (Chamaemelum nobile)
Chervil (Anthriscus cerefolium)
Chives (Allium schoenoprasum)
Chicory (Cichorium intybus)
Chrysanthemum (Chrysanthemum spp.)
Dandelion (Taraxacum officinale)
Dill (Anethum graveolens)
Fennel (Foeniculum vulgare)
Mint (Mentha spp.)
Nasturtium (Tropaeolum majus)
Okra (Abelmoschus esculentus)
Pineapple sage (Salvia elegans)
Red clover (Trifolium pratense)
Rose (Rosa spp.)
Rosemary (Rosmarinus officinalis)
Sage (Salvia officinalis)
Snapdragon (Antirrhinum majus)
Squash (Cucurbita pepo)
Sunflower (Helianthus annuus)
Thyme (Thymus vulgaris)
Violet (Viola odorata)

You can find more information at Edible Flower or at What’s Cooking America – Edible Flowers. There is vast information on the web for edible flowers. Please check it out and be careful what you eat.

Awesome Mother’s Day Weekend in the Kitchen

08 Sunday May 2016

Posted by Bob and Robin in Avacado, ‪#‎bobfoodphotos‬, ‪#‎boisecaptainsshackstuff‬, 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, Felzien Family Farms, 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 Organics, 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

Seafood Stirfry

14 Thursday Apr 2016

Posted by Bob and Robin in Asian Food, Asian Stir Fry, Asparagus, ‪#‎bobfoodphotos‬, ‪#‎boisecaptainsshackstuff‬, ‪#‎boisefoodieguildstuff‬, Brocolli, Brown Basmati Rice, Buy Idaho, Captain's Shack, Carrots, Cooking Styles, Dinner For Robin, Ethnic Foods, Idaho Greens, Idaho Vegetables, Mushrooms, Peaceful Belly Farms, Photos By: Bob Young, Rice, Seafood, What's For Dinner?

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Scallops, Shrimp, Broccoli, Carrots, Onions and Chard. Great stir fry!

Scallops, Shrimp, Broccoli, Carrots, Onions, Asparagus, Oyster Mushrooms, Shiitake Mushrooms and Chard all served over some delicious Basmati Rice. Great stir fry!

Boise Farmers Market Expands Program

23 Saturday May 2015

Posted by Bob and Robin in 2015 BFM Mobile Market, Boise Adventures, Boise Farmers Market, Buy Idaho, Comfort Food, Food, Food Carts or Trucks, Green Beans, Green Peas, Greens, Healthy Eating, Heirloom Carrots, Heirloom Squash, Heirloom Tomatoes, Herbs and Spices, Idaho Greens, Idaho's Bounty, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Next Generation produce, Onion, Peaceful Belly Farms, Photos, Photos By: Bob Young, Purple Sage Farms, Special Events, Special Information, Spinach, Spring Greens, Spring Plants, Spring Vegies, Traditional Food, True Roots Produce, Watercress, What's For Dinner?

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Boise Farmers Market, Mobile Market, Next Generation produce, Purple Sage Farms, spring vegetables, True Roots produce

The BFM, Boise Farmers Market, has come up with a novel idea – Take the market to those who can least afford to attend the market at 10th and Grove or any other market in the downtown corridor. In other words, hook up a trailer to a vehicle and take the produce to different neighborhoods. New idea? In the 21st Century, maybe, but I can remember the farmers coming to our neighborhood – in Delaware – and my Mother buying fresh produce that way in season. Look at what they are doing. If you need to enlarge the photos to see them or to print them, Left-Click the photo. From the BFM website, “Spring produce galore! Look for strawberries, asparagus, lettuces, mustard greens, radishes, rhubarb, micro-greens and a whole lot of love. Plus, the debut of the BFM Mobile Market on Saturday, May 23rd!”

The schedule of where the produce trailer will be.

As this poster says, “The Boise Farmers Market and the Boise Parks and Recreation are bringing fresh local produce to your neighborhood this summer! Shop for Fresh-From-The-Farm fruits and vegetables while your kids play in the park. The Mobile Market accepts SNAP benefits. For more information, please contact Janie Burns at (208) 863-6947 or at info@boisefarmersmarket.com.” You can also check the website at The Boise Farmers Market.

The Mobile Market

Map of the service and schedule for the Mobile Market.

Boise Parks and Recreation are helping with this project. Thank-You Boise Parks and Rec!

Hopefully, some of these produce vendors will have some of their produce on the Mobile Market. I know you will be able to purchase fresh, farm eggs from Meadowlark Farms. And maybe bakery items in the future.

True Roots produce.

Purple Sage Farms

Maybe some live plants? If not, fresh tomatoes should be available in season.

Another Good Römertopf Chicken

22 Friday May 2015

Posted by Bob and Robin in Alley Gardens, Arugula, Boise Farmers Market, Capers, Captain's Shack, Carrots, Chicken, Classic Cuisines, Dill, Dinner At The Captains Shack, Dinner For Robin, Garlic, Green Salad, Healthy Eating, Heirloom Carrots, Herbs, Herbs and Spices, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Morels, Onion, Party Time, Peaceful Belly Farms, Photos By: Bob Young, Pinot Grigio, Pinot Gris, Potatoes, Römertopf, Römertopf Cooking, Recipe by: Robin and Bob Young, Recipes, Rice Family Farms, Roasted Vegetables, Salad, Salt, Things To Do, Traditional Food, Vegetables, What's For Dinner?

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Römertopf, Römertopf cooking

Yes indeed, another good Römertopf Roasted Chicken. Love using this style of cooking – Römertopf or Tagine; slow, steamed in it’s own liquid. I like to place chopped carrots, onion and potato on the bottom of the Römertopf to keep the chicken off of the bottom of the cooking pot and keep it from burning. Make a gravy from the liquid and use the roasted vegetables as a side. I cooked this one covered at 375 degrees F for about 1 1/2 hours, plus 1/2 hour uncovered at 400 degrees F.
And we do like to keep the ingredients as local as possible: Potatoes from Rupert, Onions from Nyssa, Carrots from Boise, Herbs from our herb garden. Look at what we did and enjoy. We did! Serve with a good Pinot Gris or Pinot Grigio. Left Click the photos to see them enlarged.

One of our herb gardens. All four are about this size. The front space between the sidewalk and the street is chock full of herbs – No Grass or otherwise known as a No Mow Lawn.

The 6# chicken is resting after cooking. Stuffed with garlic - a whole bulb cut in half - onion quartered, thyme, rosemary, sage, sea salt and Tellicherry pepper.

The 6# Römertopf Chicken is resting after cooking. Stuffed with garlic – a whole bulb cut in half – onion quartered, thyme, rosemary, sage, Morel mushrooms, sea salt and Tellicherry pepper. The skin is rubbed with unsalted butter, sea salt and Tellicherry pepper. Thyme and sage leaves are scattered on the skin.

Römertopf Chicken Roasted Potatoes, Onion and Carrot Drippings Gravy Green Arugula and Black Leaf Lettuce with capers, radish sticks Olive Oil, Lime Zest and Juice and Honey Dressing

Romertopf Chicken
Roasted Potatoes, Onion and Carrot
Drippings Gravy
Green Arugula and Red Leaf Lettuce Salad
with
capers and radish sticks
Olive Oil, Lime Zest, Lime Juice and Honey Dressing

Let’s Make Some Pasta!

17 Sunday May 2015

Posted by Bob and Robin in Arugula, Bacon, Basil, Boise Farmers Market, Captain's Shack, Cheese, Classic Cuisines, Dinner For Robin, Dinner With Robin, Eggs, Ethnic Foods, Heirloom Tomatoes, Herbs and Spices, Housemade Pasta, Idaho Greens, Italian Food, Kitchen Adventures, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Olive Oil, Pasta, Peaceful Belly Farms, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipe Writing, Recipes, Recipes - Pasta, Tomatoes, What's For Dinner?, Wine and Food, Wines - Idaho

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Kitchen Adventures, pasta, pasta machine, spaghetti

Fresh pasta! So very good and cooks so fast. If you make your own pasta – and we’ll show you how in this article – just think of the variations you can make and the ingredient control you have. For instance, we use only local, farm raised and free range eggs from Meadowlark Farms (they are at the Saturday Boise Farmers Market at 10th and Grove.) Even your flour source can be local.
The recipe we use is an adaptation of Chef Anne Burrell’s. We use garlic infused olive oil and semolina. Both of which are not in her recipe. Here is the recipe for Pasta that we have adapted. There are several pasta makers on the market. Some relatively inexpensive and others somewhat more expensive. We have and have used a manual one like at this link – and pictured here – from Walmart, which we still have. About $30.00. Some people have this “thing” about Walmart. No problem. You can get a good one from Bed, Bath and Beyond that is still a manual one and works very well. These sell for about $35. This one is a slightly different construction and design, but you will end up with the same product when you are finished. You can also get one direct from Italy for around $500.00 and others that are commercial grade for around $1900.00. But why when the home Chef can get a good quality product for much less, unless you are into brand recognition.The one we use nowadays is an attachment to our KitchenAid, as pictured here and I love working with it. With this package you get a set of three presses: a flat one for lasagna or the beginning press for spaghetti or fettuccini; a spaghetti die and a fettuccini die. About $150.00. So your choices are wide and varied. Get the one that suits your needs. Now on to making the pasta. Enjoy! I have placed a link to the Pasta Recipe above. Print out a copy and follow along.

Basically four ingredients: Flour or semolina as pictured here and eggs with oil and water. You will need a clean and fairly large working area.

Basically four ingredients: Flour or semolina as pictured here and eggs with oil, salt and water. You will need a clean and fairly large working area. I like to pre-mix the eggs, water, oil and salt in a bowl. Then I don’t “splash” the eggs mixing them in the “well”.

The semolina “well” The process is the same if you use flour.

Pulling the semolina into the egg mixture using a fork. Work carefully.

The dough is starting to form.

The pasta dough is ready to knead. Notice the pastry knife used to help in the kneading process.

The pastry dough is kneaded and ready to rest for at least 1 hour.

Spaghetti noodles from the dough. Dust with flour to keep them from sticking.

Spaghetti Carbonara made from the pasta dough we made. Except for the pancetta, most of the other ingredients are all from the Boise Farmers Market./

Spaghetti Carbonara Recipe and pictured here, made from the pasta dough we made. Except for the pancetta, most of the other ingredients are all from the Boise Farmers Market. Serve this with a 2012 Sawtooth Winery Trout Trilogy Petite Sirah. Awesome!

3 Lucious Meals

06 Wednesday May 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Focaccia, Acme Bakery, Avocado, Bacon, Beans, Black Beans, Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Brown Basmati Rice, Captain's Shack, Cinco de Mayo, Comfort Food, Corn, Dinner With Robin, Eggs, Feta Cheese, Focaccia, Herbs and Spices, Homestead Natural Foods, Idaho Pork, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Omelet, Party Time, Peaceful Belly Farms, Photos, Photos By: Bob Young, Pork, Pork Tenderloin, Puerto Rican Food, Puerto Rican Recipe, Purple Sage Farms, Salad, Sofritto, Spanish Food, Special Dinners, Spice Blends, Spinach, Steamed Clams, What's For Dinner?, Whats For Breakfast?

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black beans, brown basmati rice, Cinco de Mayo, sofrito

It was a good Cinco de Mayo! At least meal wise. All from scratch, which really makes it fun, and then from mostly local products. Pork. Sofrito. Brown Basmati Rice. Mango Margaritas. Rhubarb Red Sauce. Black Olive and Rice Salad. Mostly fit the occasion; the holiday.
The photos below will give you an idea of these meals. Left-Click any of them to see enlarged. What did you do fro Cinco de Mayo? What did you cook? Have to eat? Anything special? Let us know. Spread the delicious words;photos. Cheers!

Pork and Sofrito Avocado Tomato Salad Brown Basmati Rice and Black Beans Mango Margaritas

Pork Tenderloin and Sofrito
Avocado and Tomato Salad
Brown Basmati Rice and Black Beans
Mango Margaritas

Good Cinco de Mayo dinner and fun to make!

Red Velvet Cake
with
strawberries and whipped cream

Our neighbors brought this to us, just because. Thank you! See why we love Boise?

Spinach Omelet
with
rhubarb red sauce and sofrito
Bacon
Toasted Focaccia

Such a differently good breakfast.

Steamed Clams
Buttered Corn
Black Olive, Tomato and Brown Basmati Rice Salad

Really a yummy dinner. Now for clam chowder with the broth.

Pork Tenderloin with Rhubarb BBQ Sauce

03 Sunday May 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Focaccia, Acme Bakery, BBQ Sauce, Boise Farmers Market, Brocolli, Buy Idaho, Captain's Shack, Cast Iron, Cheese, Dinner At The Captains Shack, Dinner For Robin, Dinner With Robin, Feta Cheese, Focaccia, Green Salad, Idaho Pork, Local Farmers Markets, Local Harvests, Local Markets, Peaceful Belly Farms, Photos By: Bob Young, Pork, Pork Tenderloin, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipes, Recipes - Sauces, Salad, Turnip Greens, Turnips, Watermelon, What's For Dinner?, Wine and Food, Wines - Idaho

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focaccia, pork tenderloin

An interesting and adventuresome dinner tonight. Here is the recipe: Pork Tenderloin with Rhubarb BBQ Sauce and an interesting side to this BBQ sauce, it also goes with chicken and beef. We had it with pork tenderloin and it was fantastic. The recipe calls for oven roasting the tenderloin for 15 minutes. Ours was big enough that it probably should have gone 25 to 30 minutes. You too, may also have to extend the oven time. Enjoy the photo and you can Left-Click the photo to see it enlarged. The recipe is also a permanent entry to the Recipe File listed above. Cheers.

Pork Tenderloin with Rhubarb BBQ Sauce Oven Roasted Baby Broccoli and Turnips Acme Bread Steamed Turnip Greens Watermelon Salad with Feta Cheese 2012 Indian Creek My Best Friend Malbec

Pork Tenderloin with Rhubarb BBQ Sauce
Oven Roasted Baby Broccoli and Baby Turnips
Acme Bake Shop Focaccia
Steamed Turnip Greens
Watermelon and Cucumber Salad with Feta Cheese
2012 Indian Creek My Best Friend Malbec