A Visit to Ruth’s Chris Steak House

21 Thursday May 2015

Posted by Bob and Robin in 5-Stars, Beef, Bread, Caesar Salad, Coffee, Crab Cakes, Cream Sauces, Cuts of Beef, Dessert, Dinner For Robin, Dinner With Robin, Mushrooms, Photos By: Bob Young, Potatoes, Restaurant Reviews, Restaurants To Try, Ruth's Chris Steak House, Salads, Sourdough Bread, Special Dinners, Spinach, What's For Dinner?, Wine and Food

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Ruth's Chris Steak House, Steak House

And such a good visit it was. Daughter Marnie and her husband Mac gave us a gift certificate for dinner and we thank them for that. You can find more by clicking here Ruth’s Chris Steak House, Boise. Make reservations online or reserve their Party Room. They have a full and extensive Menu that can be viewed online and get an idea of what they offer. Not ready for dinner? Try their Happy Hour Menu for lighter offerings. “… Our Sizzle, Swizzle and Swirl Happy Hour features $8 food specials and premium cocktails.” You will find the menu items either equal to or greater than Chandler’s Steak House or to the Cottonwood Grille. Ruth’s Chris Steak House, Boise is definitely a 5-Star restaurant. Here is what we had. Two of us ate for $123.00 and it was worth every bite. Definitely a Special Occasion restaurant; Great for “Date Night”.. Enjoy!

The dining area. Formal and delightful. Soft background music.

Private dining area that will accommodate 12 people. The fee is $50 for the room.

We brought our own 2005 Ridge Zinfandel ($10 corkage fee), but they do have a wide selection of wines. They also offer sparkling water instead of “tap” water if you desire.

Good Blue Crab cakes, but I think these are over priced.

Blue Crab Cakes

Very good housemade Sourdough Bread.

Superb Caesar Salad with Tellicherry Pepper.

Petite Filet. “USDA Prime served sizzling on a 500° plate – every bite is as
delicious as the first.” This was delicious! Loved the way the sides came in their own bowls. The Creamed Spinach was super good with a touch of nutmeg. The Mushrooms accompanied the steak very well. Robin had Garlic Mashed Potatoes and Creamed Spinach.

The Petite Filet done to perfection.

Chocolate Sin Cake. A delicious finish to a grand dinner! “… Our desserts vary by location and are homemade daily by our expert
pastry chefs, using the freshest local ingredients.”

Breakfast – Fresh Morel Mushroom Omelet

17 Sunday May 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Bacon, Blueberries, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Captain's Shack, Eggs, Fruit, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Meadowlark Farms, Morels, Omelet, Photos By: Bob Young, Sourdough Bread, Strawberries, Whats For Breakfast?

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garlic, garlic infused olive oil, morel mushrooms, morel omelet, omelet, wild mushrooms

Yup! ‘Tis the season and it looks like it is going to be a good one! East facing slope in a burn out area. These wild mushrooms are so delicious. Woody and earthy. Great just sauteed in garlic, in salads, in stuffing or sauteed in butter and garlic infused olive oil and made into an omelet. Pictured here are some fresh picked morels – from the Boise Farmers Market yesterday – getting ready to be “omeletized”. The eggs are from Meadowlark Farms in Nampa and the toast is from Acme Bake Shop and their sourdough. Bacon is from Twin Falls, Idaho. Cheers!

Fresh Morel Mushroom Omelet
Strawberry and Blueberry Fruit Mix
Toasted Acme Bake Shop Sourdough
Twin Falls Bacon

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!

Potato Basket Eggs – Idaho Blossoms

14 Thursday May 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Rye, Acme Bake Shop Sourdough, Acme Bakery, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Captain's Shack, Comfort Food, Eggs, Eggs Baked, Food Photos, Fruits, Ham and Cheese, Herbs and Spices, Idaho Potatoes, Local Farmers Markets, Meadowlark Farms, Photos By: Bob Young, Recipe By: Bob Young, Recipes, Recipes - Breakfast, Sourdough Bread, Whats For Breakfast?

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potato baskets, ramekins

No, it’s not Easter. But this is an interesting way to make eggs.
Idaho Blossoms – Put the egg mixture in a paper thin sliced potato basket and bake them for 45 minutes at 375 degrees F.
Be sure to butter the ramekin before you put the potato slices in and they will not stick.
I used 3 eggs per ramekin and added (all to taste) leaves of fresh thyme, chopped fresh chives, chopped ham and a mixed Mexican cheese. Salt and pepper. Bake them off in the oven in a shallow water bath and you’ve got a different breakfast.
Add some fresh fruit to the plate, and it has eye appeal. Here are some photos of what I did. Enjoy! Here might be a better recipe format to follow Idaho Blossoms Recipe. This recipe has also been corrected. Left-Click any of these photos to see them enlarged.

The potatoes are in the bowls and the bowls are filled.

The potatoes are in the ramekins and the ramekins are filled.

Close up of the filled ramekins.

Potato Basket Eggs Acme Bake Shop Toasted Sourdough Fresh Fruit Compote

Idaho Blossoms
Acme Bake Shop Toasted Sourdough
Fresh Fruit Compote

Happy Birthday Sophia!

09 Saturday May 2015

Posted by Bob and Robin in 5-Stars, Anthropology of Food, Boise Restaurants, Caesar Salad, Chardonnay, Classic Sauces, Coffee, Dinner With Family, Dinner With Robin, Herbs, Herbs and Spices, Ice Cream, Italian foods, Local Markets, Luciano's Italian Restaurant, Mother's Day, Party Time, Photos By: Bob Young, Restaurant Reviews, Restaurants, Restaurants To Try, Salads, What's For Dessert?, What's For Dinner?

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Lucianos Italian

What a wonderful place to celebrate a birthday – Luciano’s Italian Restaurant in Boise. Every bit a 5-Star restaurant. Good and accurate service. Great and varied menu and a really super Waite staff. Asiago’s – Look out! We hope, Sophia, that you enjoyed your Birthday Meal as much as we enjoyed celebrating with you. Here are some photos that I took of the dinner. Sorry we missed you, Chris. This was also Robin’s Mothers Day dinner, but we’ll see what happens tomorrow.

Happy birthday, Sophia!!

The bar area that is also a waiting area. There is a shelter outside that the over flow can congregate.

The bar area that is also a waiting area. There is a shelter outside where the over flow can congregate.

The daily special board.

Wonderfully different light in the main dining room. Unique.

Table centerpiece.

Caesar Salad – Really good. “Chopped romaine lettuce, classic house made Caesar dressing, and croutons with fresh parmesan, lemon and anchovies.”

Pesto Pasta

Fettuccini Alfredo

Seafood Fettuccini “Prawns, sea scallops, clams, mussels and crab in our seafood alfredo sauce with garlic and fresh parmesan.”

Spumonti - Chocolate, Pistachio and Strawberry ice cream. Maraschino cherry juice in the bottom.

Spumone – Chocolate, Pistachio and Strawberry ice cream. Maraschino cherry juice in the bottom. “Rich cherry, pistachio, and chocolate ice cream, mixed with candied fruit and pistachios garnished with home made whipped cream, silvered almonds and a maraschino cherry”

Lemon Pudding

Tiramisu – “A classic Italian dessert with rum and espresso soaked lady fingers layered with sweet mascarpone cheese, cocoa then topped with rum sauce.”

Chocolate Cake – “Four layers of decadent moist chocolate cake filled with chocolate cream and a bittersweet chocolate ganache icing.”

Just a super party!!

Thousand Springs BNB and Feathered Winds Wine

09 Saturday May 2015

Posted by Bob and Robin in 5-Stars, Breakfast, Breakfast With Robin, Coffee, Cooking Styles, Dinner With Friends, Dinner With Robin, Ethnic Foods, Grilling, Idaho Dairy, Idaho Greens, Idaho Lamb, Idaho's Bounty, Lamb, Local Farmers Markets, Local Harvests, Local Markets, Party Time, Photos By: Bob Young, Salads, Shrimp, Special Events, Vegetables, What's For Dinner?, Whats For Breakfast?, Wine and Food, Wine Dinners, Wines - Australia, Wines - Chile, Wines - New Zealand, Wines - South Africa

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Feathered Winds Wine, Hagerman, Thousand Springs BNB

Such a good time here. Good breakfast and wonderful rooms. We were lucky enough to make reservations – Thousand Springs BNB and Feathered Winds Wine – and be there for their monthly wine dinner. This particular dinner featured wines from south of the equator. Good and interesting food paring with the wines. Great time talking to the folks at our table and at other tables. Enjoy these photos and Left-Click to see them enlarged. If you go to Thousand Springs BNB, let them know you saw this blog post. Cheers!

The kitchen.

Colome Torrontes and Crois Tannat wines.

Empanadas
pared with
Colome Torrontes Wine (Argentina)

Shrimp on the Barbie
pared with
Oyster Bay Sauvignon Blanc (New Zealand)

The grilled lemon – peel and all – was delicious grilled like this.

Lamb Sosaties pared with Riebeek Pinotage (South Africa)

Lamb Sosaties (Life Spring Farm Lamb)
pared with
Riebeek Pinotage (South Africa)

And as a note – This Icelandic lamb was awesome. It melted in your mouth!

Pavlova
pared with
Jacob’s Creek Moscato (Australia)

Other wines served with dinner were: Shingleback Black Bubbles (Australia), Jacob’s Creek Sweet Red (Australia), Massimo Malbec (Argentina) and 2012 Santa Rita Cabernet (Chile). Then the next morning, we had breakfast – no wine, although we could have had some.

Frittata with Housemade Sausage
Chocolate and Raisin Muffin
Mixed Fruit
Coffee, Juice and water

3 Lucious Meals

06 Wednesday May 2015

Posted by Bob and Robin in Acme Bake Shop, 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, 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 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

Wonderful Römertopf Chicken

30 Thursday Apr 2015

Posted by Bob and Robin in Captain's Shack, Chicken, Classic Herb Blends, Comfort Food, Dinner With Robin, Herbs, Photos By: Bob Young, Römertopf, Römertopf Cooking, Recipe By: Robin Young, Recipes, Roasted Vegetables, Special Dinners, Tagine, Vegetables, What's For Dinner?, Wine and Food, Wines - German

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chicken, Römertopf, roasted vegetables, romertopf, romertopf cooking, tagine cooking

Römertopf chicken is so easy to do and it is wonderful! Crispy skin. Moist. From Wikipedia, we see that,

Different cultures have different techniques of cooking food in pottery. Some design pots that are fully finished by burnishing and therefore don’t require the pot to be soaked each time before use. Some are unfinished and work well when soaked for about 30–45 minutes in water, each time before use. The design and shape of the pot have been slightly modified from one culture to another to suit their style of cooking. Seasoning is an essential part of cooking in clay. Seasoning is done by making a broth with flour (rice or wheat) and vegetable cooking oil. These ingredients are mixed to the water in the pot and brought to a boil…The food inside the pot loses little to no moisture because it is surrounded by steam, creating a tender, flavorful dish. The evaporation of the water prevents burning so long as the pot is not allowed to heat until it is completely dry. Because no oil needs to be added with this cooking technique, food cooked in clay many times is lower in fat compared with food prepared by other utensils. Pots also seal all the nutrients inside the pot by locking steam in. The unglazed pottery utensil made from clay is inert or non-reactive and does not leach into food. Earthenware cooking pots are made from special clay that can withstand heat in an oven or on the stovetop.

Here are some photos of the Chicken Römertopf that we made. And as a note, using a Römertopf is very similar to using a tagine in Moroccan cooking. Both techniques, and several other clay pot techniques, use steam to maintain the moisture. Enjoy!

Chicken Romertopf with lemon, thyme, salt and pepper

Chicken Römertopf
with
lemon, thyme, salt and pepper

Cooked covered at 400 degrees F for 90 minutes then 30 minutes uncovered.

Oven Roasted Broccoli and Cauliflower
with
Meyer lemon olive oil, fine diced garlic, salt and pepper

Oven roasted at 400 degrees F with lemon juice and lemon zest for 30 minutes. At 15 minutes the veggies are turned and returned to the oven for another 15 minutes.

Romertopf Chicken Oven Roasted Vegetables 2007 Mosel Riesling

Römertopf Lemon and Thyme Chicken
Oven Roasted Vegetables
2007 Mosel Riesling

Mock Fried Eggs with Prosciutto Wrapped Asparagus

29 Wednesday Apr 2015

Posted by Bob and Robin in Acme Bake Shop Breads, Asparagus, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Comfort Food, Grilled Vegetables, Local Farmers Markets, Meadowlark Farms, Photos By: Bob Young, Whats For Breakfast?

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Asparagus, brioche, mock fried eggs, proscuitto

What a great way to serve eggs for breakfast! Mock Fried Eggs – 1t butter in a pan; add eggs and cook for 2 minutes over med heat; add 3T water. Cover and steam until desired doneness. Plate – with Prosciutto Wrapped Asparagus. Add some toasted brioche with orange marmalade and you’ve got a fantastic and easy to do breakfast. Look at this photo and enjoy! Left-Click the photograph to see it enlarged. Cheers!