3 Horse Ranch Vineyards Wine Dinner at Bella Aquila

01 Wednesday Feb 2017

Posted by Bob and Robin in 3 Horse Ranch Vineyards, 5-Stars, Appetizers, Arugula, Asparagus, BBQ Beef, Bella Aquila, Carrots, Chocolate, Dinner With Robin, Dinner With The Winemaker, Eagle Hills AVA, Food Photos, Green Salad, Local Harvests, Photos By: Bob Young, Salmon, Special Dinners, What's For Dinner?, Wine Dinners, Wines - Idaho

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Bella Aquila Restaurante in Eagle, ID sponsored the 3 Horse Ranch Vineyards wine dinner. A full 6 course dinner was served with as many 3 Horse Vineyards wines. The participation was superb and the crowd enjoyed themselves. It was good to see the Cunninghams again – it has been a while. They are the owners of the winery. Also they have added Brandon St-Martin to their staff as the winery manager. Just look at this menu. (You can Left-Click any of these photos to see them enlarged.)

Gary Cunningham, owner of 3 Horse Ranch Vineyards, talks to the crowd.

Brandon St-Martin, Manager

The menu. Look what you missed!

Passed Appetizers.

Arugula Leaf Salad tossed with White Pear Vinaigrette, Fresh Pear, Polenta Croutons and Truffle Cheddar Cheese

Baked Idaho Trout with a Strawberry Beurre Rouge, Roasted Almond Rice Pilaf and Asparagus

Braised Leg of Lamb servedx over Creamy Risotto

Braised Leg of Lamb served over Creamy Risotto

Pepper Crusted Smoked Flat Iron Steak, Bourbon Glaze, Twice Baked Fingerling Potato and Baby Carrot

Chocolate Lava Cake with Raspberry Coulis

The Chefs are congratulated on a meal well done! Bella Aquila Manager is in the background.

Very good 2014 Vivacious™ wine.

Citrus and Celery Salad and Lamb and Peppers Ragu

31 Tuesday Jan 2017

Posted by Bob and Robin in 5-Stars, Captain's Shack, Cast Iron, Classic Cuisines, Clementine Orange, Comfort Food, Dinner For Robin, Dinner With Family, Fennel, Greek Food, Herbs and Spices, Housemade Sauces, Idaho Lamb, Idaho Potatoes, Idaho Vegetables, Lamb, Local Harvests, Malbec, Meadowlark Farms, Merlot, Meyer Lemon, Mini Peppers, Photos By: Bob Young, Potatoes, Recipe By: Captain's Shack, Recipe: Bob and Robin Young, Recipes, Recipes - Dinner, Recipes - Greek, Recipes - Salad, Salad, What's For Dinner?

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Oh my! Such a good dinner. Loved this lamb. The Citrus and Celery Salad, which is posted in the Boise Foodie Blog Recipe File – along with many more recipes, was a delightful addition and paring to the Lamb with Peppers Ragu. Take a look at this delicious meal. The dinner is not difficult to prepare. Just use good lamb. We got this kabob lamb from Meadowlark Farms in Nampa, ID. (Our normal supply of lamb from Felzien Farms is limited to chops and ground this year.) This lamb is great with a Merlot or Malbec. Great to have Marnie with us for dinner.

Citrus and Celery Salad

Lamb with Peppers Ragu

Wild Root Cafe and Market at the JUMP in Boise

22 Sunday Jan 2017

Posted by Bob and Robin in 4-Stars, Beans, Beef, Beets, Boise Adventures, Buffalo, Buy Idaho, Cheese, Cooking Programs, Dessert, Dinner With Robin, Green Salad, Idaho Buffalo, Idaho Greens, Idaho Vegetables, Malbec, Photos By: Bob Young, What's For Dinner?

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JUMP, Wild Root Cafe

A good evening. Thanks to the JUMP Staff (Jack’s Urban Meeting Place – named for Jack Simplot) for their assistance in having a wheel chair available for Robin and handicap parking available for the car. Security was extremely helpful as was the Staff. Here is a link to their site: JUMP Boise.
I believe that this was the first time that Wild Root Cafe and Market was at the JUMP. They are located at 276 N 8th Street, Boise, ID 83702, Call. (208) 856-8956 Their hours are: 8:00 AM – 3:00 PM – Monday – Wednesday; 8:00 AM – 8:00 PM – Thursday-Saturday; Brunch served until 3:00 PM on Saturday; Closed Sunday. Kitchen closes 15 minutes prior to closing. Here is what was on the program tonight.

The menu was really interesting. Mignardises are: Small sweet tid-bits served at the end of the meal (after dessert), usually with coffee. It’s derived from the old French word, “Mignard” which means either small child, or graceful, pretty and delicate.

Salad –
Endive, citrus, shallots, pistachio cracker, cheese cake, pomegranate vinaigrette

Main Course - Coffee bison short rib, beet gnocchi, celery root, fava, winter vgreens, dmi and micros

Main Course –
Coffee bison short rib, beet gnocchi, celery root, fava, winter greens, demi and micros

Dessert –
Orange hazelnut mignardises, passionfruit puree, goat caramel, meringue, chocolate and citrus oil

2013 Tikal Malbec and Bonarda

2015 Moscado d’Asti

Preparing dessert

Three rows of tables were setup. This was our table.

Two rows of tables were setup. This was our table.

All in all, a good night. The food was good, although Robin and I both thought a little salty. We really watch our salt intake and use very little at home. The room tended to be a little noisy and could use some sound baffles – tapestry on walls, etc. Wild Root Cafe uses as many local products as possible. Not much grows around here in the winter – especially this winter.

Orange Upside Down Skillet Cake and Egg Thread Soup with Asparagus

16 Monday Jan 2017

Posted by Bob and Robin in 5-Stars, Asparagus, Baking, Captain's Shack, Cast Iron, Dessert, Dinner For Robin, Dinner With Family, Eggs, Food, Food Prep, Housemade Soup, Idaho Eggs, Idaho Vegetables, Local Markets, Photos By: Bob Young, Prep Work, Recipe - Dessert, Recipe - Soup, Recipe By: Captain's Shack, What's For Dinner?

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Egg Thread Soup, Mascarpone, Orange Upside Down Cake

Here is a wonderful – and very easy to do – Orange Upside Down Skillet Cake that we adapted from Rachael Ray. (Recipe in PDF) Really a super, good variation on the traditional Pineapple Upside Down Cake. We topped the cake with a Tiramisu Mascarpone instead of the whipped cream. Change the orange to lemon and use Limoncello instead of Grand Marnier and you might have another variation. The variations are limitless. Then also check out the Egg Thread Soup with Aspagagus found after the cake – Eat dessert first, Life is too short! Left-Click the photos to see them enlarged.

Caramelizing the orange slices. I use a mandolin to get the thin slices.

Cake batter is poured on top of the carmalized oranges.

Cake batter is poured on top of the carmelized oranges.

The cake is cooked and is now cooling before removing it from the skillet. Nice brown edges.

Put a platter over the skillet, turn it upside down and the cake should come out easily. If not, tap it lightly to encourage it.

Cross-section of the cooled cake.

Orange Upside Down Skillet Cake
Tiramisu Mascarpone Topping

And here is the awesome Egg Thread Soup with Asparagus:

Egg Thread Soup with Asparagus

It’s been a cold and snowy couple of weeks. Spend more time in kitchen to warm up.

Good Snowy Weather To Make Sauerkraut! Here’s How.

04 Wednesday Jan 2017

Posted by Bob and Robin in Boise Farmers Market, Cabbage, Canning, Captain's Shack, Classic Cuisines, Comfort Food, Food Photos, German Food, Homemade Sauerkraut, Idaho Pork, Idaho Potatoes, Idaho Vegetables, Local Markets, Main Dish, Oktoberfest, Photos By: Bob Young, Pork, Pork Tenderloin, What's For Dinner?

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There have been many people asking how to make their own sauerkraut. Well here is a great link – Kraut In A Jar or the entire site by Holly Howe, Make Sauerkraut. Both resources are superb and chock full of some great information from recipes to keeping the kraut from going bad.

This photo is from Holly’s site and some kraut she made in a jar.

Shredding the cabbage using a mandoline. See the belnd of red and white cabbage. 4 heads of white cabbage to 2 medium heads of red cabbage. Nice color blends.

Shredding the cabbage using a mandoline. See the blend of red and white cabbage. 4 heads of white cabbage to 2 medium heads of red cabbage. Nice color blends.

Enjoy the links I have listed and have some fun and make some sauerkraut. Let us know how it comes out! Make a pork roast in the oven. Add to that some mashed potatoes – Idaho potatoes of course – and some of your fresh made sauerkraut and you’ll have a great meal. Wash it all down with a good Spaten. Think of this dinner for Oktoberfest. We just put up 14 pints of kraut. Cheers!

Pork mit Kraut

New Years Eve and 2017, Day Two

03 Tuesday Jan 2017

Posted by Bob and Robin in Appetizers, Bacon, Basil, Buddy, Buy Idaho, Captain's Shack, Celebrations, Dinner At The Captains Shack, Dinner For Robin, Eggs, Falls Brand Bacon, Food Photos, Heirloom Onions, Herbs, Herbs and Spices, Idaho Eggs, Party Time, Photos By: Bob Young, Scallops, Sea Scallops, Seafood, Shell Fish, Shrimp, What's For Dinner?

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Snow! Cold! Great time to stay inside by the fireplace. Snow keeps falling. Lots of food. Seafood mostly for New Years Eve. Then vegetarian – roasted spaghetti squash. Look. And look, too, at the wonderful Beef Wellington that Chris and Anna made. Awesome!

New Years Eve

Shrimp
Bacon Wrapped Scallops
Rice and Cheese Balls
Deviled Eggs
Variety of Wines

2017 Day Two

Baked Spaghetti Squash
Steamed Cabbage and Onion
Roasted Herbed Tomatoes

And then, check this out! Chris and Anna made this beautiful – absolutely beautiful – Beef Wellington. Look at this.

Beef Wellington
Note the Brussels Sprouts in the background! Wow! Looks like a super dinner. You and Anna should really be proud, Chris.

Beautiful!

Latkes and Reuben Sandwiches

30 Friday Dec 2016

Posted by Bob and Robin in Acme Bake Shop Breads, Acme Bake Shop Rye, Classic Cuisines, Photos, Photos By: Bob Young, What's For Dinner?

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I have been having troubles with graphics and letting the Reader enlarge and/or see the specifics of the graphic. I think now, and with the help of the WordPress Engineers, I may have the problem solved. You should be able to, in this post and in subsequent posts, click on the graphic and see how the photo was taken. You will also be able to see it enlarged to its original size. If for some reason it does not work for you, please let me know. That goes for all the blogs wed write from this date forward.

Latkes with Sour Cream and Applesaoce Sausage Links Scrambled Eggs

Latkes
with
Sour Cream and Applesauce
Sausage Links
Scrambled Eggs

Reuben German Potato Salad Split Pea and Ham Soup

Reuben Sandwich
German Potato Salad
Split Pea and Ham Soup

Visit to Das Alpenhaus Deli

29 Thursday Dec 2016

Posted by Bob and Robin in 4-Stars, Acme Bake Shop, Acme Bake Shop Rye, Beef, Boise Area Food Adventures, Comfort Food, Cooking Styles, Das Alpenhaus Deli, Ethnic Foods, Food Photos, German Food, Housemade Sauces, Housemade Soup, Lunch With Robin, Photos By: Bob Young, Potato Salad, Potatoes, Sauerkraut, What's For Dinner?

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Das Alpednhaus, reuben sandwich

Das Alpenhaus Deli in Boise was a treat. Robin and I both had a Reuben, German Potato Salad and some Split Pea and Ham Soup (It’s 23 degrees outside!) The sauerkraut on the Reuben was superb – liked the Allspice. And both of us rated the deli 4-Stars out of 5-Stars. You can find more on the Reuben Sandwich at the following posts on this blog: History of the Reuben Sandwich, The Reuben Sandwich Challenge and Rachel Sandwiches for Lunch (Yes, there is a difference between a Rachel and Reuben sandwich!)
They are located at 1340 S Vista Ave, Boise, ID. They are open Monday-Friday: 10.00 a.m. to 6.00 p.m. and Saturday: 10.00 a.m. to 4.00 p.m. Seating is limited, but their take-out service is good. They do not, however, “… *not* take reservations or phone-in orders.”
Their menu changes weekly and the menu can be found on their website, listed above. For this week, here is a Weekly Menu Sample.
“Das Alpenhaus Deli is a luncheonette. This means that we serve a single daily hot special for lunch, served until it’s gone. If we have either run out, or you aren’t a fan of that day’s special then we also have daily soups and make custom sandwiches. It is a rotating menu and every week will differ from the previous week’s menu so be sure to check this page for the current menu. You can also find the menu on our facebook page, where it will be posted every weekend. Guten Appetit!

Das Alpenhaus Delikatessen is the Treasure Valley’s one and only German deli and market! From Beer and Wine to Europe’s finest assortment of chocolates, we pride ourselves in having the widest variety of German, Austrian and Swiss products that Boise has to offer. Our rotating lunch incorporates some of the area’s most popular dishes. Ranging from Käsespätzle to Wiener Schnitzel, there is sure to be something to satisfy your hunger.
Owners Jamie Webster and Greg Hanson opened the doors to Das Alpenhaus Delikatessen in October of 2016 and fulfilled their life-long dream of bringing a piece of the beloved Alps to the Boise area. Having been raised in a German family, the germanic culture has played a tremendous role in Jamie’s life. His love for the area was solidified when he spent an extended period of time living Thüringen, where he mastered the German language and gained an abiding love for the culture.
Many years later, Jamie and Greg are happy to share their love of Germany, Austria, and Switzerland with you. Whether you grew up in beautiful Germany, Austria or Switzerland *or* are simply looking for some great chocolate, it is their hope that Das Alpenhaus Delikatessen will have you feeling right at home. [Their Website]

Some available groceries

Wine and Beer selections.

Wine and beer.

Ordering area. Seating is to the left and just out of view. They were very busy.

We did a take-out.

Reuben Sandwich
Potato Salad
Split Pea and Ham Soup

We did like the Reuben – great horseradish in the Russian Dressing. Soup was good; Hearty. The potato salad was good. I missed the dill pickle slice with the Reuben and I think that the Acme Bakeshop here in Boise has much better rye bread – Old Wolrd Rye, as Acme calls it. Portions are very adequate.

Christmas Eve Brunch

24 Saturday Dec 2016

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Baguette, Baguette, Beef, Brunch, Brunch with Robin, Captain's Shack, Desert Mountai Grass Fed Beef, Dinner At The Captains Shack, Eggs, Eggs Sunnyside Up, Grilled Beef, Herbs and Spices, Housemade Rubs, Housemade Sauces, Idaho Beef, Idaho Eggs, Idaho Wine, Local Markets, Meadowlark Farms, Mushrooms, Mushrooms - Porcini, Parma Ridge Winery, Photos By: Bob Young, Recipe by: Robin and Bob Young, Snake River AVA, What's For Dinner?, Wines - Idaho

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porcini mushroom, ribeye

Desert Mopuntain Ribeye Toasted Bruchetta with Rubbed Garlic Sunnyside Up Eggs

Porcini Crusted Desert Mountain Ribeye
Toasted Acme Bakeshop Bruchetta with Rubbed Garlic
Sunnyside Up Meadowlark Farms Eggs
2016 Parma Ridge Tre Bianchi

Now how good is this? Looks difficult to do, but surprisingly easy. Guess you want the recfipe. Here it is; Long but easy.

Porcini Rubbed Ribeye and Eggs

Adapted from: Chef Mario Batali
Ingredients – Porcini Rubbed Ribeye:
2 T Sugar
1 T Celtic Sea Salt
1 t freshly ground Tellicherry Black Pepper
1 t Red Pepper Flakes
¼ c Porcini Mushroom Powder
5 cloves Garlic, peeled and minced
¼ c Olive Oil
2 Ribeye Steaks, bone-in, 2-inches thick

Ingredients – Bruschetta and Eggs:
2-3 T Olive Oil
4 lg Eggs
1 loaf crusty Italian bread, sliced ½-inch thick
3 cloves Garlic, peeled
Extra-Virgin Olive Oil, to drizzle
large crystal Celtic Sea Salt, to garnish

Directions – For the Porcini-Rubbed Ribeyes:
In a small bowl add the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic and 1/4 cup olive oil and stir well to form a thick paste that is the consistency of wet sand.
Rub the paste all over the steaks, coating them evenly. Wrap tightly in plastic wrap and refrigerate for at least 12 hours or overnight.
About 1 hour before grilling, remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Remove to a plate and allow to come to room temperature.
Preheat a grill or grill pan over medium-high heat. Place the steaks on the grill, cover and cook, turning every 6 to 8 minutes for 10-15 minutes for medium-rare, the internal temperature with a meat thermometer should be 125ºF. Transfer to a carving board and let rest for 15 minutes. After the meat has rested, thinly slice against the grain.

Directions – For the Eggs and Bruschetta:
In a large nonstick pan, add a couple tablespoons of olive oil and place over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny. Season with salt and pepper. Serve with the steak.
Reduce the grill to medium heat and place the bread on top. Allow to cook until toasted and lightly grilled on both sides, about 1 minute per side. Remove and rub with a clove of garlic, drizzle with olive oil and sprinkle with sea salt. Serve with the steak and eggs.

Tip: Use your favorite herb rub if you can’t find dried porcini or porcini powder or grind your own dried porcinis.

Wonderful 5-Hour Roasted Duck

13 Tuesday Dec 2016

Posted by Bob and Robin in 5 Hour Duck, Apple, Beets, Captain's Shack, Dessert, Dinner At The Captains Shack, Dinner For Robin, Dinner With Family, Duck, Food Photos, Heirloom Beets, Heirloom Carrots, Heirloom Onions, heirloom vegetables, Idaho Vegetables, Idaho Wine, Local Farmers Markets, Local Harvests, Onion, Petit Verdot, Photos, Photos By: Bob Young, Prep Work, Raspberries, Recipe By: Bob Young, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes - Dinner, Recipes - Sauces, Roasted Vegetables, Snake River AVA, Special Dinners, Vegetables, What's For Dinner?, Wine and Food, Wine Dinners, Wines - Idaho

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5 hour roasted duck, duck, duck sauce, Petit Verdot

Love to make this and it really is so easy. 5 Hour Roasted Duck and add to that some Roasted Root Vegetables and 5 Hour Roasted Duck Sauce, also really good with ham, and you will have a superb and wonderful dinner. A good 2013 Indian Creek Petit Verdot goes extremely well with it.

Several people have asked how to make the duck. Basically – season with Celtic sea salt and fresh ground Tellicherry Black Pepper, stuff with sweet apple and pear, prick the skin all over and cook in a 300°F oven and turn every hour for 5 hours. Last hour raise temperature to 350°F. Do not cover throughout the cooking process.

First of all, the moon must be full. If not, the recipe may not work.

Duck has been salt and peppered and stuffed with Braeburn Apple and Bosch Pear. Oven is preheated to 300°F

After each hour, turn the duck and prick the skin. This is after 1 hour. Pricking the skin at each turn, keeps the duck fat basting the duck.

At 3 hours, things happen. Starting to brown nicely.

Root vegetables are large cut and put into the bottom of the baking pan. This roasts the vegetables and keeps the duck off of the pan surface. The vegetables here are heirloom carrot, heirloom beet, local onion, parsnips and turnips.