12 Saturday Nov 2016
Well, I thought this BBQ was good, but then, I like grilled meats. The recipe is in the file above, if you want it. Takes about 2 days, counting the marinating time. Very short to grill on a screaming hot grill.
The beef
Marinating
Grilling
Plated with a dipping sauce and Sautéed Bok Choy.
09 Sunday Oct 2016
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Not at all difficult to make. It just takes some prep time, about an hour or so; a clean crock for fermenting the cabbage, there are really nice ones online; fresh cabbage, this is the perfect time of year to get some great cabbage from your local Farmers Market; a good recipe and many are available. Here is our recipe for Sauerkraut and you can modify this anyway you want to make it “yours”. Recipes, like dance routines, are only suggestions. The recipe listed here is also on permanent file in the Boise Foodie Guild Recipes listed above. Here is the process that I use. In the final photo, I seal the cabbage from air by (1) Covering the top of the cabbage with uncut cabbage leaves and not plastic, and (2) Make sure the water seal on the top of the crock is always full. At times, you will hear that kraut “perking”. It is fermenting when that happens – a good thing! Robin bought me this crock several years ago online. It is awesome! See the safety tips below.
Shredding the cabbage using a mandolin. See the blend of red and white cabbage. 4 heads of white cabbage to 2 medium heads of red cabbage. Nice color blends.
The shredded cabbage in the crock. See the recipe for the spices I use. There are only 4.
Uncut cabbage leaves are placed on top of the shredded cabbage. Note the “water trough” on the edge of the crock. The top lid fits right in this “trench” and seals the mash from air.
Finally, weights – these came with the crock – are placed on the leaves to hold the cabbage under the liquid that forms. The idea is to keep the cabbage submerged and out of any air.
Here are some great safety tips when making sauerkraut, or any fermented vegetables. Sauerkraut Fermentation Gone Bad. And from the site listed in the link,
Three Basic Fermentation Rules
1) Keep it Salty! Weigh your cabbage and vegetables to ensure you add the correct amount of salt to create a 2% brine. The correct numbers are 1 3/4 pound vegetables for 1 tablespoon salt OR 5 pounds vegetables for 3 tablespoons salt. Remember, these weights include not just the cabbage, but any vegetables and seasonings you’re mixing with the cabbage.
2) Keep it Under the Brine! Use some type of weight to keep fermenting cabbage and vegetables submerged, especially during the first 7-10 days when the microbial climate of your jar is established. Put on a lid to keep out the air! Fermenting is an anaerobic process.
3) Keep it Clean! No, you don’t need to sterilize equipment or use bleach, just make sure your tools, fermentation vessels and weights are thoroughly washed and well rinsed.
07 Wednesday Sep 2016
Posted in Basil, Beef, Boise Area Food Adventures, Boise Farmers Market, Captain's Shack, Classic Cuisines, Classic Sauces, Cooking Styles, Desert Mountai Grass Fed Beef, Dinner At The Captains Shack, Dinner For Robin, Food Photos, Garlic, Herbs, Housemade Marinara, Housemade Meatballs, Housemade Sauces, Idaho Beef, Idaho Eggs, Idaho Pork, Idaho Vegetables, Italian Food, Local Farmers Markets, Meadowlark Farms, Onion, Photos By: Bob Young, Pine Nuts, Pork, Raisins, Recipe By: Bob Young, Recipes, Recipes - Italian, What's For Dinner?, Wine and Food, Wines - Italian
I’ve been looking for an acceptable marinara for quit sometime now. Years, min fact. Never was able to duplicate my Mothers, and it was awesome. Took her most of the day. But I came across this recipe from an Italian restaurant in New Jersey. And it is super. Think I’ll keep it. Takes about two hours to make and then dig in. The recipes for both the CS Marinara and the CS Meatballs is in the recipe file on this blog. (The link is in the header and by the photos below.) Here are some photos. Most ingredients used were from local farmers.
Note: I just received this (Sept 8, 2016) from Dave G here in Boise. “Oh my gosh! We cooked these meatballs and sauce up last night for dinner! Amazing! Everyone who loves spaghetti and meatballs has to give this a try. Wow! Thank you so much for posting.”
The plated dinner of
23 Tuesday Aug 2016
Posted in 5-Stars, Anniversary, Appetizers, Boise Area Food Adventures, Buy Idaho, Capitol Cellars, Celebrations, Classic Cuisines, Dinner at Capitol Cellars, Dinner With Robin, Fennel, Feta Cheese, Food Photos, Heirloom Beets, Idaho Lamb, Idaho Vegetables, Lamb, Photos By: Bob Young, Ravenswood Cabernet Sauvignon, Scallops, Sea Scallops, Seafood, Shell Fish, Shrimp, Special Dinners, Special Events, What's For Dinner?
Yes, congratulations to Skip and Melinda Smyser for 35 years of marital bliss! A great party at their restaurant in Boise, Capitol Cellars – a 5-Star establishment! (There is a permanent link to their restaurant in the sidebar.) Great party with some 30 year old wines that have aged well, just like the marriage. An interesting point – Skip Smyser was an Idaho State Senator for several years and many of the dishes served are of political slant. Check their menu on the site for some names. “Featuring Prime Rib six nights a week, our dinner menu is all about Idaho cuisine. You’ll be sure to find that almost every product is sourced locally.”
The Smyser Family
Beautiful celebration cake! And delicious.
35 year old Beringer!
Decanting a 35 year old Beringer.
A good 36 year old Ravenswood that we shared.
Superb Champagne, and I don’t like Champagne, but this was awesome.
Named after the wife of Idaho Senator Frank Church.
17 Wednesday Aug 2016
I have never made crepes. Robin has and they are super. This morning she said for breakfast she wanted Ricotta and Fruit Crepes. Here is what I came up with …. under her direction! The filling: 1c Ricotta Cheese, 1/2 c fresh Blueberries, 1/2 c currents soaked in Elderflower Liquor and Lemon Zest. Mix altogether and let set for 15 minutes. Here is what the cooking process looked like. The recipe is attached to each photo.
People have asked if there is a difference between blintzes and crepes and if so, what is the difference. There isn’t much if a discrepancy as both items use the same ingredients and the cooking process and techniques are very similar. Crepes are generally cooked through on both sides whereas blintzes are only cooked on one side; reserving the uncooked side for fillings. Crepes and blintzes have the consistency of thin pancakes. Crepes originated from France. The word “Crepe” is derived from the Latin word “crispa” which means “curled”. The common ingredients used in crepes are wheat flour, eggs, milk, butter, and a pinch of salt. [challahmaidel.wordpress.com]
3 Eggs,m 1/2 c whole Milk and 1/2 c AP Flour. Mix all together and refrigerate for 30 minutes. Place 3 T of batter in a med hot crepe pan.
Cook until bubbles appear or edges are brown.
Gently flip crepe and cook for another 30 seconds. Remove from pan. Cool. Fill with about 2 T of the fruit filling, or anything you wish. Envelope fold to seal crepe. Place in well buttered pan and cook until slightly brown. About 2 minutes on each side at most.
Plate and top with some fresh berries and some of the filling. Dust with powdered sugar.
15 Monday Aug 2016
Posted in 5-Stars, Bacon, Baking, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Carrots, Cast Iron, Cheese, Comfort Food, Corn, Desert Mountai Grass Fed Beef, Dinner For Robin, Eggs, Food Photos, Fruits, Heirloom Carrots, Herbs, Housemade Sauces, Idaho Eggs, Idaho Pork, Idaho Potatoes, Idaho Vegetables, Local Farmers Markets, Meadowlark Farms, Photos By: Bob Young, Pork, Pork Tenderloin, Recipe by: Robin and Bob Young, True Roots Produce, What's For Dinner?
These two items are so much fun to make. Somewhat quick. Somewhat involved. Always good. Give them a try. Enjoy!
Line a muffin tin with thinly sliced potato slices. Bake off for 20 minutes at 425 degrees F until potatoes are slightly crisp. Fill with a mixture of beaten egg, cheese, green onion, rendered bacon pieces, some salt and pepper. Bake at 425 degrees F until eggs are set. Remove and let cool 5 minutes. I used the convection for baking these. Top with Slasa or Pico de Gallo.
Breakfast Potato Cups Plated. They should come right out of the muffin tins as a unit. Serve with fresh fruit.
Port reduction – Using the cast iron skillet that the pork was done in, add 1 T Olive Oil, 2 c Port Wine, 1 T fresh Sage chopped, 2 t fresh Thyme and 2 T Heavy Cream. Stir to release the bits of pork that remain in the pan and the wine is reduced to 1 cup and starts to thicken slightly. Place 1 T of the reduction under the pork and 1 T on top of the pork.
07 Sunday Aug 2016
Ah yes! Chili Rellenos. Robin makes the best I have ever eaten. It must be in the soft peak egg whites. Mine were good, but not that good. Here is a link to Robin’s Chili Rellenos. Fun to make. More fun to eat! Just takes a little time. And if you want to, you can roast the peppers over charcoal to give them an interesting twist. I used the stove. The eggs and the peppers came from our local farmers market.
Roasting the poblanos on the gas stove.
Frying the stuffed peppers in a neutral oil. I used Crisco. And in the stuffing, I used the Mexican blend cheese, available at most grocery stores, two of the egg yolks, cilantro chopped, corriander, cumin, sea salt and fresh ground black pepper.
The finished product on a bed of Bib lettuce. On these we used a enchalata sauce, but you could use pico de gallo or a salsa.
06 Saturday Aug 2016
Posted in 5-Stars, Ahi Tuna, Alaskan Salmon, Avocado, Classic Cuisines, Cooking Styles, Dicon Radish, Dinner at Sakana Sushi, Dinner With Family, Dinner With Robin, Food Prep, Fruit, Photos By: Bob Young, Pickled Ginger, Salad, Salmon, Seafood, Special Dinners, Sushi, Things To Do, Tuna, Vegetables, Wasabi, What's For Dinner?
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Second time we have been here, not counting take-out, and we are still very happy with the food, the Sushi Chefs and the Waite Staff. Definitely 5-Stars for Boise. Superb.They are located at 7107 W State Street (at Glenwood). (208) 853-4993. Look for their webpage at Sakana Sushi Boise. They also have an Extensive Menu, which might be wise to look at before going, to see what they have to offer. Thanks Marnie for joining us!
From their website, “In far Eastern countries, such as China, Japan and Korea, fish have always been used to symbolize for harmony, wealth and the freedom to live as one wishes.
Over here, it is known that healthy eating and the art of the oriental cuisine have been extended to the fullest. Our restaurant, Sakana, is using the finest raw material, as well as an exquisite way of cooking. Please experience the essence of a mysterious world of oriental food while you are enjoying your time here at Sakana. It will bring you a great amount of surprise and happiness.” Here is what we had. Enjoy!
Robin had this. Sweet and spicy. You may have to ask for this one. We had to show them a picture of it and they made it.
If you like sashimi, and I do, this is a delicious medley of salmon, octopus, tuna, mackerel, diacon, cucumber, ginger and wasabi.
Orange slices to counter the spiciness.
Making sushi. It’s an art form!
Finishing touches.
Sushi plated
Types of seafood used in sushi and sashimi.
Types of seafood used in sushi and sashimi.
Saki goes extremely well with sashimi or sushi.
04 Thursday Aug 2016
Posted in 4-Stars, Atlantic Salmon, Boise Adventures, Brocolli, Buy Idaho, Cheese, Cooking Styles, Dinner at The Melting Pot, Dinner With Robin, Eggs, Fondue, Green Salad, Idaho Greens, Photos, Photos By: Bob Young, Ravenswood Winery Zinfandel, Restaurant Reviews, Restaurants, Salads, Salmon, Seafood, Special Dinners, What's For Dinner?
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Visit The Melting Pot in Boise for a fun dinner or Happy Hour. Good food with a fun presentation. And yes, the kids are welcome! 4-Star restaurant in Boise. And here is a link to their extensive Fondue Menu. Check it out! More importantly, I think, is “just what is a fondue?”
According to the Cambridge dictionary, “a hot dish prepared by keeping a container of either hot oil or melted cheese over a flame at the table and putting pieces of meat in the oil to be cooked or pieces of bread into the cheese.”
And from Justhungry.com, “In Switzerland, ‘la fondue’ means a cheese fondue and nothing else. Other types of dip-bits-of-food-in-a-communal-pot dishes are specifically called fondue-something, e.g. fondue bourgignonne (bits of beef filet fried in a pot of oil), fondue chinoise (thin slices of beef or other things cooked in a pot of broth), and so on.”
The cheese fondue at The Melting Pot consists of, “CLASSIC ALPINE – rich, sweet-yet-earthy
Featured Cheeses: Gruyère, Raclette, Fontina. Melted with: White wine, garlic, fresh nutmeg. Gluten Free $8.95” Delcicous. Here is what we had to complete this 4-Star evening. Enjoy!
Window sign at 6th and Main Streets in Boise.
Main bar. A large varity of beer and wine.
I you wish in season, a nice patio.
A 2013 Ravenswood Zen of Zin for us!
And yes, a salad at the Melting Pot. They have 3 selections, although since the Caesar Salad has minimal, and barely noticeable anchovies, I don’t really call it a Caesar Salad. (Those were the Waiters words.) The above salad was delicious!
Stirring the Classic Alpine Fondue
Classic Alpine Fondue
Hmmm. It was good!
21.50
02 Tuesday Aug 2016
Posted in 5-Stars, Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Red Wheat, Acme Bake Shop Sourdough, Alaskan Salmon, Appetizers, Asian Food, Asparagus, Avocado, Bacon, Basil, Beets, BFM, Boise Farmers Market, Braising, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Carrots, Cheese, Chicken, Comfort Food, Cream Sauces, Dinner At The Captains Shack, Dinner For Robin, Eggs, Eggs Omelets, Eggs Over Easy, Eggs Sunnyside Up, Greens, Housemade Sauces, Housemade Soup, Idaho Bacon, Idaho Chicken, Idaho Dairy, Idaho Eggs, Idaho Grains, Idaho Polenta Floriani, Idaho Vegetables, Local Markets, Lunch For Robin, Omelet, Photos By: Bob Young, What's For Dinner?
Love the beaming smile she has in this photo! After she got home from the hospital, I had to change the meal plans, somewhat. Watch the sugars, not totally eliminate them. Keep the carbs to 60 or so a day, which is not hard to do. Keep the calorie count to a max of 2000 per day. That’s harder, but not impossible. Here are some of the dishes I came up with. Enjoy! All made from scratch with mostly local products from the Boise Farmers Market – eggs, sausage, Acme Bake Shop Breads, Fruit, Salsa, Pico de Gallo. We’ll start with breakfast.
Lunch and “Tea Time”
Dinner
Boise Foodie Guild 