04 Monday Oct 2010
It seems as though I am about 1 month ahead of last year. Especially with the huckleberry jam. Did the berries ripen sooner? Must have. I made 13 pints of the jam this morning and here is the recipe for the Wild Idaho Huckleberry Jam. If you cannot find fresh, wild huckleberries, try using blueberries. Cheers!
03 Sunday Oct 2010
Boise State University – 59, New Mexico State – 0. It was a long night for the Aggies! But, we made this new sandwich, well sort of. It helped to pass the time.
Serves: 2
Yield: 4 half sandwiches
Ingredients:
2 Croisant, cut in half lengthwise
8 slices Roast Beef, medium rare
4 slices Aged White Cheddar
1 t Horseradish Sauce
4 leaves Romaine lettuce
4 slices Tomato
Directions:
Place 2 slices of the roast beef on each half of the croisant. Spread a little horseradish sause on. Place a slice of cheese on each half.
Broil until cheese is bubbly and starting to turn brown. Remove from broiler.
Place 1 leaf of Romaine lettuce on each half and one slice of tomato. Serve with at least 1 Stella Artois.
Cheers and enjoy!
02 Saturday Oct 2010
Actually, I went to the Boise Market this morning looking for cabbage. I didn’t find any. The Boise City Market will stay open until Saturday 18 December. Rather I had another market that I frequent and they had it. He asked me, “Making sauerkraut?” I said “Yes.” “That’s why I can’t keep cabbage on the shelves. Everyone is making kraut!” I took his last 4 heads. And I’m glad I went there …. They have fresh huckleberries! Yea, here comes some more Huckleberry Jam. But look at the start of the kraut below. Cheers!
The shredded cabbage with some of the spices
Spiced and salted cabbage into the crock!
So there you have the process of making the sauerkraut. Now wait until about November 20th, 7 weeks or so. Turkey with Kraut for Thanksgiving? (Türkei mit Kraut) Keep the kraut covered by the liquid and I have an airtight crock to process it in. Here is The Recipe. Last year, we got many “raves” and “cheers” for this kraut. The main suggestion was to make the shred finer. That I tried to do. We’ll see.
01 Friday Oct 2010
Posted in Main Dish, Photos, Photos By: Bob Young, Seafood, Vegetables, What's For Dinner?
Let’s see …. Today is September 30th. That means tomorrow, is October first and the Fall season is in full swing. And don’t forget, for those of you in Boise, 06 October is the historical 1st frost!! So we have to use some more fresh vegetables. But let’s do something different. Check this menu out. Cheers!
Broiled Lemon Thyme and Lime Shrimp
Fresh Sautéed Summer Squash
with
Green and Red Onion and Yellow Pepper
Green Tomatillo Sauce
It certainly was a good dinner. Good vegetables and good seafood! Cheers!
30 Thursday Sep 2010
There are still vegetables to use coming from the garden. Tomatillo Green Sauce for one. You know, those little green, sticky “thingys” that are very bitter when eaten raw. But slightly cooked, they make an awesome verde sauce. Great on sliced pork or eggs for breakfast. Try too with chicken. This verde can be used with a lot of dishes.
And then, we have a Mexican Corn Dip. Great with tortilla chips, crackers or on a tomato salad as pictured. Great little story goes with this one. The first time I had some was at an open house at the Idaho Wine Merchant – it was an appetizer. Ed Robertson introduced me to the Chef that made the dip, Rachael Hurd of The Season’s Bistro, 1117 E Winding Creek Dr, Eagle, Idaho. Rachael would not give me the recipe and she still will not. But if I told her I was coming to the Bistro tomorrow, she would have some for me. So, if I want any at home, I had to find a similar recipe and I did!! Even if this recipe is not completely the same as Rachael’s, it is pretty close! It just took me about 6 months or so to make this recipe.
So, there in a nutshell is “… my story and I’m stickin’ to it!” Fun things to make. Fun things to eat. Cheers!
29 Wednesday Sep 2010
Well, it is that time of year. Parts of Idaho and not far from Boise, have already had their first frost – The elderberries are ready for picking! And the historical first frost in Boise is October 6. Not far away. And with that first frost, we loose our tomatoes. Ours were really good this year and a full crop. But now the evenings are in the low 40’s here and the tomatoes will not do anything but wait for the killing freeze. Time to pick them all and make some Green Tomato Relish. Click the link for the recipe. Thanks Margaret for the green tomatoes you gave us. I picked all that we had and there were many. Green Zebra, Roma, and several different slicing tomatoes. I made a double recipe. The photo is of three out of 35 pints. Fun to do, but far more fun to eat later in the year. Great in Tuna Fish and on Hamburgers. My next task will be to find 7 pounds of cabbage from the Boise Saturday Market and make some Sauerkraut. Yum-O! Pork, Mashed Potatoes and Homemade Kraut. I can taste it now! Cheers!
27 Monday Sep 2010
For Robin’s Birthday, Marnie gave her a Locavore Dinner on the Thunder Mountain Train. This train goes along the Payette River from Horseshoe Bend to Banks, Idaho. Thank you Marnie – It was well worth it. They had a table reserved for us and balloons over the table. It was really a lot of fun to ride the train again and to “get out” with Robin for even a short time. When we reached Banks after riding through the back country and along the river, we had this awesome meal totally produced from locally grown foods and prepared locally. Enjoy these photos of our sojourn! Cheers!
Robin and Bob onboard the Thunder Mountain Line
The Payette River. There are Class 5 rapids on this river.
Kayaking
Kayaking
Kayaking
Kayaking
The Payette River Valley
The Thunder Mountain Line
Arrival at Banks!
In Banks and getting some food.
Ham, Bread, Apple Crisp, Potato Salad and Squash
Pasta with Chorizo, Salmon, Gnoche and Lamb Meatballs
Some of the dinner crowd
I hope you enjoyed the photos. We sure did enjoy getting them for you. Here’s to the next sojourn!
26 Sunday Sep 2010
Posted in Bistro, Party Time, Photos, Photos By: Bob Young, Things To Do, What's For Dinner?, Wine and Food
It was a beautiful fall day/evening in Boise, except for the Oregon State fans. Even the sky reflected its support of BSU. Look at those colors! BSU won the football game 37 – 24. But it was a hard fought game for both sides. BSU is now 3 – 0 on the season. Normally, we would watch the game at home. But the hype started at 7:00am here in Boise and went right through 9:00pm. ESPN had the Gameday Program here. So, we decided to watch the game at one of the local bistros.
the Buzz
BSU Cake
BSU Cup Cakes
Sausage Appetizer
2007 Peltier Station Petite Sirah
Tailgate Platter
Good food; Good company; Good game! Such a fun time. Hope to see you at the next one! Cheers!
24 Friday Sep 2010
Posted in Life's Kitchen, Local Markets, Main Dish, Photos, Photos By: Bob Young, Things To Do
Such a beautiful Fall, Friday noontime experience. 74 degrees F, 36% humidity and winds NNW@5 mph. And then lunch at Life’s Kitchen. If you ever get the chance to go here, do so. Support these kids in their endeavor to create their own life experience. And then, go with friends as we did.
Dwain and Debbie Courson Smith
Susan and Roger Courson.
From Seattle via Arizona to visit their daughter. It was a pleasure to meet them!!
Clam Chowder
Fresh Garden Salad
Waffle Witch Sandwich
Ham and Cheese on a Waffle
Treasure Valley Pasta
Fresh Vegetables on Pasta
with
Garlic and White Wine Sauce
And then, one must always do some exercise after such a delightful lunch. How about along the Greenbelt for another 9.52 miles (39.38 total for this week) and see the beautiful
Cheers and thanks Debbie for bringing your parents to meet us. It was delightful! We’ll do it again.
22 Wednesday Sep 2010
Actually, this is very good. Robin adapted this from a recipe she found on the web. She also added some tomatoes. Here is what she did and some photos. Cheers and Enjoy!
I used a whole egg, some ~ tsp garlic Evoo and ~ water – blended with a fork.
Dipped sicks in the egg mix then rolled them in the panko / oregano mix. Sprinkled grated Parmesan on top and a small drizzle of EVOO.
otherwise – the recipe is http://www.cooking.com/recipes-and-more/recipes/Oven-Fried-Zucchini-Sticks-recipe-9434.aspx
used the same panko mix on tomato halves … Cheese, Evoo … baked at 450 – I am afraid of 475!
Maniccotti
Oven Fried Zucchini Sticks
Here are some photos.
Oven Fried Zucchini Sticks headed for the oven
Oven Fried Zucchini Sticks after “frying”
Parducci Winery Petite Syrah – Great with this dinner
Boise Foodie Guild 