Champagne Dinner at Le Café de Paris

22 Saturday May 2010

Posted by Bob and Robin in Photos By: Bob Young, Wine and Food

Oh yes, another delightful dinner – the last for the season – at Le Café de Paris in Boise. These dinners are such a treat and we will miss them until next season. But in the mean time, here is what we had.

The 1999 Charles Eilner Prestige Champagne went very well the the entire meal.

The Cork

Le Menu

First Course
Huîtres Sur La Demi-Coquilles
(Oysters on the Half Shell)
with tarragon sorbet

Second Course
Foie Gras Torchon
with fresh raspberries and toasted brioche

Main Course
Ménage a Trois Pétoncles
(Scallops Three Ways)
Lemon Zest Bread Crumbs Roasted with Olive Oil and Poached Artichoke Hearts

Pan-Seared with Champagne and Ginger Butter
and
Bacon Wrapped with Hazelnut Romesco Sauce

Dessert
Tarte Aux Frangipane
(Orange Almond Tart with Strawberries and Chantilly)

OK. What else can I say? My only suggestion is to get on their mailing list. Until then, Cheers!

What’s For Dinner? – Halibut

20 Thursday May 2010

Posted by Bob and Robin in Food, Photos By: Bob Young, Seafood, Things To Do, What's For Dinner?

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May 17th here in Boise, was a stormy night. Not much to do except turn the computers off, watch the lightning, listen to the thunder and photograph the sky. It was on fire! Beautiful colors. Here are two photos of the stormy sky.

But then, after the storm, we had to celebrate that all was well and we survived the high winds and lightning. So, here is what we had for dinner.

Halibut with Asparagus Pesto

Oven Roasted Garlic Red Potatoes

Pickled Onion and Beet Salad

It was delicious! Cheers!

Alley Garden – Completed.

18 Tuesday May 2010

Posted by Bob and Robin in Alley Gardens, Photos, Photos By: Bob Young, Things To Do

≈ 2 Comments

Today in Boise, reminds me of the description of Seattle, WA or Sherwood, OR – rainy, cool. In Boise right now: 50ºF, 100% RH, winds ENE@5mph and rain rate at 0.03″ per hour (second photo). A good time to post these photos and let everyone know how the project is doing. It’s finished! Now for some more planting. I know two of the neighbors who have made raised garden beds in their yards since we started this.

Looking West in the alley.

Looking East in the alley. It’s raining! I will probably add some more lattice on the fence.

Asparagus Pesto

16 Sunday May 2010

Posted by Bob and Robin in Appetizers, Asparagus, Photos By: Bob Young, Recipe By: Robin Young, Recipes

≈ 1 Comment

A couple of days ago, Robin came upon this recipe in the New York Times. Guy Hand, from Northwest News and NPR, has also posted the recipe. It must be good! Yes indeed it is! We sampled it on some Ritz Crackers, but then, anything is good on a Ritz. Enjoy the recipe. Cheers!

Asparagus Pesto

Time: 20 minutes
Yield: 4 to 6 servings (about 1½ cups)

Ingredients:
Salt
1 lbs Asparagus, trimmed and cut into 2-inch segments
2 lg Garlic cloves, or more to taste
¼ c Pine Nuts
¼ c Olive Oil, or more as desired
¾ c Parmesan cheese, freshly grated
Freshly ground black pepper
Juice of ½ lemon, or to taste.

Directions:
1. Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.
2. Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 Tablespoons of the oil, Parmesan, a pinch of salt and a couple of Tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).

Try this with a Halibut fillet – baked in ¼ inch water, 2 Tbsp butter, Salt and Pepper. Bake about 12 min at 350ºF. Enjoy!!

Egyptian Rice Stuffed Tomatoes, Revised

16 Sunday May 2010

Posted by Bob and Robin in Egyptian Food, Main Dish, Photos By: Bob Young, Recipe: Bob and Robin Young, Tomatoes, Vegetables

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We did make this tonight, as per the photo to the left. We served it with a Fresh Arugula and Asparagus Salad with Crushed Roasted Almonds and Oil and Vinegar. However, I did make some adaptations and, even at that, Robin and I miss the Mediterranean flavors – the cardamom, Greek oregano and/or Thyme. But, this was still very, very good! I think it would be great with lamb, instead of beef, but that’s a personal choice. At any rate, here is the recipe as we adapted it. You be the judge on the additional spices and using beef or lamb. Cheers!

Egyptian Rice Stuffed Tomatoes Revised

Source: Delicious Dishes by Tmatem, Chef Sweetheart; Chef Habiba, Rahma Elbatran
http://www.facebook.com/note.php?note_id=126164197396327
Adapted: Bob and Robin Young, http://boisefoodieguild.blogspot.com

The Tomatoes

Ingredients:
1 kilo (2¼ lbs)Tomato (6 tomatoes)
½ the amount of Padding (Stuffing) raw
½ c Tomato Sauce
½ c Vegetable broth or boiling water

Directions: Tomatoes
– Wash tomatoes, Slice the tops off the tomatoes, keep them. Scoop out insides of each tomato.
– Sprinkle the cored tomatoes with salt and pepper and place upside down to drain.
– Stuff each tomato with the filling mix till the half of it. Replace the tops
– Place in a baking dish and pour the light broth and the tomato sauce over them
– Bake in high heat oven – 350ºF until hot and bubbly – about 30 minutes – then serve.

Padding (Stuffing) Raw

Chef sweetheart ♥ ♥ ♥, Chef Habiba

Ingredients:
½ kg (1¼ lbs) of minced Meat (Ground beef or something similar)
1 lg Onion, finely chopped
3 T Butter or Safflower oil
2 c Rice cooked or 2 c Quinoa cooked
Salt and pepper to taste
Seasoning of your choice (Thyme or Greek Oregano or ground Cardamom)
1 bunch Parsley, chopped
1 bunch Dill, chopped
4 medium cloves Garlic, peeled and chopped (Garlic Almfire)
1 t Mint, dried
2 Tomato, diced

Directions: Stuffing
– To prepare the filling mix. Combine the tomatoes, parsley, dill, half the onion, mint and rice, or quinoa.
– Sauté beef, garlic and onions for 5 minutes, or until beef is browned. Season with salt and pepper. Add it to the rice mix.
– Add the oil or the margarine and stir the mixture well
– This mixture can be used as a stuffing for any type of stuffed vegetables’ MaHshi”

Felcitously & shifa = بالهنا والشفاء = Enjoy your meal = Bon appétit

Lapin à la Crème de Moutarde (Rabbit With Mustard Cream Sauce)

09 Sunday May 2010

Posted by Bob and Robin in Main Dish, Photos By: Bob Young, Rabbit, Things To Do, What's For Dinner?

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You really can not have a good dinner without fresh bread. How about a baguette made from wheat and oat flour?

After braising and then baking for 1 1/2 hours, we end up with a delightful rabbit dinner!

And here is the dinner plated: Lapin à la Crème de Moutarde, Steamed Baby Carrots and Red Potatoes

Along with a small tasting of a delightful Oregon Single Malt Scotch Whiskey, we had an Idaho 2008 Snake River Chardonnay and a California 1978 Chalone Pino Blanc

And then to top all of this off a wonderful Black Current Fool, whipped cream, yogurt and mashed black currents. Thanks go to Gary and Sue Payne and Mairi Hand for setting this dinner up, hosting it and coming up with the original idea. The dinner was awesome! Cheers!

Alley Garden – Raised Bed Preparation

09 Sunday May 2010

Posted by Bob and Robin in Alley Gardens, Photos By: Bob Young, Things To Do

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Planning for a raised bed. Find the location that you want: Water availability, amount of sun, does not impede the city’s alley access.

Lay out your basic design. At this point, you can change the design as you wish. Choose the material that you will be using to contain the raised bed. I like stone, but wood planks and/or railroad ties can also be used. Also choose how you will water the area.

A couple hours later, you have a raised bed. This one is 8 feet wide by about 3 feet deep. Enjoy your garden. Cheers!

Alley Gardens – One Way To Beautify The Neighborhood

06 Thursday May 2010

Posted by Bob and Robin in Alley Gardens, Anthropology of Food, Photos By: Bob Young, Things To Do

≈ 1 Comment

It’s always nice to see what imaginative and innovative ideas folks dream up to utilize some open space and not interfere with City of Boise functions or ordinances. The use of some small alley space to beautify the neighborhood and the alleys and to increase the functionality of the city scape, is just one way people are utilizing the space. Hopefully, more folks will become involved in this non-formal or really not organized project. Just be aware that the City of Boise has priority for the use of the alleys and they must all be clear and accessible by emergency vehicles.

The start of an alley garden. A modest design.

A garden in production. A more typical raised garden.

Still a more formal type of raised bed.

Here is an elaborate design and functionality. This one happens to be “curb side”.

So there are some designs one can use. From the very simple, yet functional design, to a complex design that adds beauty and tranquility to the neighborhood. It might be wise, though, to check with your neighborhood association and the City of Boise for any restrictions that they may have. Cheers and good luck!

Cinco de Mayo Dinner

06 Thursday May 2010

Posted by Bob and Robin in Beef, Celebrations, Food, Photos By: Bob Young, Recipes

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And yes, the Barbacoa Beef Cheek Tacos were good. Not quite like we remembered the last ones, but still very good. Our daughter Marnie and Mac both liked them, too. Maybe some proceedural change, but that’s about all. Here is the Recipe Link Cheers!

What’s For Dinner? – Bœuf Bourguignon

03 Monday May 2010

Posted by Bob and Robin in Beef, Photos By: Bob Young, Recipe: Bob and Robin Young, What's For Dinner?

≈ 1 Comment

After watching Julie and Julia for the third time; and after watching Julie Powell burn the Bœuf Bourguignon for the third time, I decided to see if I could make this classic Julia Child dish without burning it. Here is a link to the Recipe, albeit altered slightly. And to beat that, we had friends over for dinner! Bœuf Bourguignon, Chive Mashed Potatoes and a great Green Salad. We chose two wonderful wines to go with dinner, 2006 Indian Creek Winery Pinot Noir and a 1989 Montinore Vineyards Pinot Noir. Then for dessert, Robin made a wonderful Chocolate Banana Cake. And on top of all of that, I did not burn the Bœuf Bourguignon! Just a wonderful dinner! Cheers!