05 Saturday Jan 2013
Posted in Beans, Captain's Shack, Cinder Wines, Food, Green Beans, Idaho, Idaho Trout, Main Dish, Photos, Photos By: Bob Young, Salad, Seafood, Sliced Carrots, Things To Do, Viognier
Such a great dinner tonight. I don’t particularly like fresh water fish, but this was great!!
Such a yummy dinner!
04 Friday Jan 2013
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Yes, it’s that time again. The start of a New Year. And the events at The Buzz in Boise are off to a fantastic start. Here are the latest words from Cristi! Hope to see you at these events! Cheers!
Events at the Buzz
January 2013We, at Buzz, hope that everyone had a safe and fun filled holiday season. We look forward to getting together with all of you in the new year. Some fun events planned to kick off 2013 in style. Music on January 4 is Tomorrow Never Knows, Wine Club Jan 8 and 9, and Blaze and Kelly January 11. Carter Freeman will be joining us January 18 and we will Celebrate our 6th Anniversary that night. Saturday nights will be game nights at the Buzz with a new game featured every week (always a big choice of games to play), bring some friends down enjoy wine tasting and learn a new game. Bountiful Baskets starts again on January 12 (orders to be placed on the 7th and 8th), and Grab Your Groceries is now open for business.
Don’t forget we have a large selection of catering ideas for any size gathering drop us a line or an email and lets talk about how we can help take the stress out of entertaining for you.
Hope to see everyone soon.
Sincerely,
Cristi and Tommy Takeda
Buzz Coffee and WineWine Club
As many of you know, we do not just send you a shipment of two bottles of wine which you know nothing about. We all get together on the Second Tuesday or Wednesday of the month at 6:30, and learn about the wine and food. This is a dinner and wine tasting, with an educational component with all the wines being on sale after dinner. The cost is only $15.00 per person and Reservations Are Required. It is a plated meal so please let us know of dietary issues when placing reservations. This year we are going to focus on the wine regions of the world. Starting with Argentina. Reservations can be made at buzzwine@cableone.net or (208) 344-4321.About Us
Thank you for your continued support of the years and we look forward to an exciting and event filled 2013.Buzz Coffee and Wine
2999 N Lakeharbor Lane
Boise, Idaho 83703
01 Tuesday Jan 2013
We do hope that everyone has a great 2013! And that you also had an exciting New Years Eve party. Robin and I did. Very quiet. But very delicious. Started out, somewhat, with this Red Cabbage and Sausage over a Baked Potato. It was yummy. Then we went to more of a party mode with the finger foods we made pictured below. Left-Click the photos to seed enlarged. Enjoy!!
A table full of Finger Foods.
Various Crackers and Chips
Steamed Shrimp
Crab Dip
Various Byrd Cookie Company Delights
Fresh Grapes
Shrimp Sauce
Stella Artois Goblets
Moscato d’Asti
A plateful of Yum!
29 Saturday Dec 2012
It’s snowing outside. Started this afternoon. And Robin said she wanted to make Sausage and Cabbage in the crockpot. This was scrumptious!! We used 1/2 head of red cabbage large chopped, 6 Falls Brand Smoked Sausages, 1 cup of a good white wine like a chardonnay or pinot gris, 1 onion large chopped, 3/4 cup of a flavorful sauerkraut (we used what we made), 1 can of whole beets and 1 T Fennel seeds. Place all in the crockpot, except for the beets, and cook for 4 hours on high. At 3 1/2 hours, add the drained beets. Serve with a 2009 Bedrock Winery Cabernet Sauvignon and you have an awesome. Dinner. Cheers!
27 Thursday Dec 2012
For Christmas Dinner, Marnie made this great Roasted Root Vegetable Soup, pictured here. We just had to get the recipe. Try it. You’ll like it.
Serves: 4-6
Ingredients:
1 lg Sweet Potatos, peeled and chopped into 1″ dice
1 Parsnip, peeled and diced
1 Rutabaga, peeled and chopped into 1″ dice
2 Carrots, peeled and diced [one carrot]
1 Poblano chili, seeded and chopped into 1″ strips or 1 Onion, chopped into 1” dice
1 c Coconut Milk [13 oz can]
3 c Vegetable Stock [Better Than Broth concentrate]
1/8 t Cayenne pepper
1 T pure Maple Syrup
1 t fresh minced Thyme
1 T fresh minced Rosemary
Directions:
1. Preheat oven to 400 degrees F.
2. Place a piece of tin foil on two cookie sheets and generously spray each with cooking spray.
3. On one cookie sheet, place the diced carrots, parsnips and poblano chile. On the other cookie sheet, place the sweet potato and rutabaga.
4. Place both cookie sheets in the oven and roast veggies until tender — about 35 – 50 minutes. The sheet with the carrots may be done first; be sure to check periodically.
5. When all veggies have finished roasting, remove from oven and reserve some chunks for serving, very carefully transfer to a high-speed blender. Add the coconut milk, stock, thyme, rosemary, maple syrup and cayenne pepper.
6. Place the top tight on the blender and process soup until very, very smooth and velvety. If you don’t have a good blender, try either an immersion blender or a food processor. If you have a Vita-Mix, use it for this recipe! When the soup is smooth, serve immediately or pour into a large pot with reserved chunks and re-heat on the stove briefly.
21 Friday Dec 2012
Posted in Captain's Shack, Food, Food Prep, Lamb, Main Dish, Photos By: Bob Young, Rice, Salad, Salads, Salmon, Seafood, Things To Do, Tomatoes, What's For Dinner?
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Here are two super dinners that we had. Both can be made within 30 minutes and are very easy to do. Enjoy and don’t forget to Rate these articles. Just click the Stars!
Lemon Curd and Old Bay Broiled Copper River Salmon
Spinach and Applesauce Salad
Rice and Asparagus
Broiled Garlic and Rosemary Felzien Family Farm Lamb Chop
Steamed Spinach with Tomatoes
Buttered Corn
15 Saturday Dec 2012
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Today was the Famous Idaho Potato Bowl here in Boise at the BSU Stadium. So, we needed to have something for our small Tailgate Party. Maybe potatoes? Yes, but with what? How about with my Mom’s Chili Con Carne Modified over a good, baked potato. (The photo to the left is the dish in the crockpot!) Wow! It was great! and it did bring back some memories of her making the chili. I just had to modify it because Robin can not eat sweet green peppers. So I modified Mom’s recipe and used Poblanos that I fire roasted on the grill. And most of this was locally grown: the beef, potatoes, onions and peppers. The tomatoes were not. Here are some photos with the Chili over a fresh Baked Potato. Enjoy!
Here is the chili plated with a Stella and a Belhaven to accompany the dish.
And plated with just a Belhaven. A very creamy smooth and slightly sweet Scottish Ale.
12 Wednesday Dec 2012
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December 11th found us at another fabulous Wine Dinner at The Buzz here in Boise. I think I enjoyed this monthly dinner as much as any that I have been to here at The Buzz. It was fantastic!
The crowd enjoyed themselves throughout the evening and really enjoyed the information that Cristi presented about Christmas around the world and some of the different customs associated with Christmas. For instance, did you know that the iconic image of Santa flying in a sleigh was created by the author Washington Irving in 1819 where he described St Nicholas soared across the sky in a dream?
Here are some photos of the evening and the wines that we had. Again, all are scored on the [20] point system. Enjoy and Cheers! Left-Click any of these photos to see view a larger photo.
Weisswurst
2011 Willamette Pinot Gris
13.0% alc, went very well with the spiciness of the sausage [17] $17.00
![Tortellini Soup 2011 Zonin Montepulciano 12.5% alc, great with the tortellini [17] $17.00](https://boisefoodieguild.blog/wp-content/uploads/2012/12/11dec2012_1b_buzz-christmas-tasting_tortellini-soup.jpg?w=300&h=200)
Tortellini Soup
2011 Zonin Montepulciano
12.5% alc, great with the tortellini [17] $12.00
Pear and Pomegranate Salad (Awesome salad!!)
2010 Koenig Viognier
14.2% alc, loved this combination [19] $18.00
Honey Butter Ham
Sweet and Sour Red Cabbage
Carrot Casserole
2009 Bastie Cotes du Rhone
13.5% alc, great paring with the entrée. [18] $12.00
Bûche de Noël
Gingerbread
2011 Plunger Head Zinfandel
14.5% alc. this was really great with the chocolates. [18] $22.00
08 Saturday Dec 2012
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If you like roasted duck, but you don’t particularly like all of the grease, here is a method of cooking for you. Very easy and low maintenance, but it does take some time. Five hours to be exact. And no, it is not dried out! The breast meat is very moist and the skin is crunchy and browned. The photo here is the duck resting after roasting. And please do let it rest for about 20 minutes before slicing as this will re-distribute the natural juices. And now …. The recipe!
5 Hour Roasted Duck
Remove the neck and giblet packet from the duck. Reserve or freeze. Wash the duck and pat dry. Prick the skin of the duck with a fork all over. Add salt and pepper to taste. We also stuff the cavity with apple.
Place in a suitable roasting pan. Do not cover the duck. Place in a 300 degree F oven for 4 hours. At the end of each hour, flip the duck over. Remove any grease that may be produced and continue cooking.
At the end of 4 hours, raise the temperature to 350 degrees F and continue to roast. At the end of the 5 hours, remove the duck from the oven and let it rest for at least 20 minutes before slicing.
We serve this with Black Rice and a Spinach Salad. Here is the dinner plated. Enjoy! We did.
5 Hour Roasted Duck
Spinach and Pomegranate Salad with Oil and Balsamic Vinegar Dressing
Black Rice with Duck Gravy
2006 Indian Creek (ID) Petit Verdot
07 Friday Dec 2012
We have a friend on FB that asked folks to post a favorite recipe for an appetizer for all to share. So many recipes …… So little time.
Here is a link to our online recipe file and more particularly Our Appetizer File. There are many recipes for appetizers here. Enjoy and hope you find one you like. Have a great Holiday Season!
Boise Foodie Guild 