Category Archives: Photos By: Bob Young

Asparagus Pesto

16 Sunday May 2010

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

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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 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 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 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 in Alley Gardens, Anthropology of Food, Photos By: Bob Young, Things To Do

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

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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!

Lemon Baked Chicken

01 Saturday May 2010

Posted by in Chicken, Food Prep, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes, What's For Dinner?

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Now here is an easy meal. Chicken, lemon, thyme, asparagus and noodles. How easy do we get?

Lemon Baked Chicken

Ingredients:
2 Chicken breasts, skinless
1 Lemon, zested and juiced
Salt and Pepper to taste
2 T Lemon Thyme
Flat Egg Noodles for 2
3 cloves Garlic, diced
1/2 lbs Asparagus
2 T Butter
1 T Olive Oil
1/2 lbs Button Mushrooms, quartered

Directions:
1). Place the chicken breasts in an oven proof casserole dish. Sprinkle with salt and pepper. Zest the lemon and spread over chicken. Squeeze the lemon juice over the chicken. Place the lemon in the pan along the side. Sprinkle with 1 T Lemon Thyme. Let marinate for 1 hour.

2). Place the butter and the olive oil in a sauté pan over low heat. Place 1 T Lemon Thyme in sauté and cook the mushrooms. Remove from heat and set aside.

3). Place the noodles in a pan of hot water with the garlic and salt and pepper to taste. Cook until done. Drain. Place 2 T butter in the hot pan. Return the noodles,. along with the garlic, to the pan. Add the sautéed mushrooms. Cover and set aside.

4). Pre-heat the oven to 385ºF. Place the chicken in the oven and cook for 45 minutes.

To Serve:
Place a bed of noodles on the plate. Place a chicken breast on the noodles. Make a raft of asparagus and place on the plate. (See photo) Serve with a good white wine. Cheers!

Le Café de Paris – Dinner In Burgundy

30 Friday Apr 2010

Posted by in Classics, Food, Photos By: Bob Young, Things To Do

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29 April 2010. April has much to offer. (There’s a double meaning here!) Dinner in Burgundy presented by Le Café de Paris in Boise. We have been to several of these specials, and we have yet to be disappointed. Tonight was great! Just look at this menu and the dishes that were prepared. Mathieu Choux and his Staff did another great job. Thank-You to every one of you! And please do let the kitchen staff know how much we appreciate them.

And to go with this dinner, the perfect wine. A 2007 Domaine Vincent Sauvestre Savigny Les Beaune. Smooth and silky. A nice touch of fruit. And it went exceptionally well with everything on the menu.

First Course

Salade de Chevre Chaud
(Warm Goat Cheese salad)

Wild arugula

Fig Compote


Second Course

Fricassé de Escargots
(Snail Fricassee)

Wild Mushrooms

Butter

Dijon Mustard

Fresh Herbs


Main Course

Bœuf Bourguignon

Potato Purée

Spring Vegetables

Pan Sauce

Dessert

Poire au Vin

Red Wine and Vanilla Bean Poached Pears

Spiced Bread

Vanilla Bean Ice Cream

And as the sun sets gently in the West, another spectacular meal comes to an end. The wine is done; The glasses are almost empty: The bread is gone. We did not see you. We missed you. Maybe next time. Cheers!

And just as a side note. Normally, and I must emphasize normally, I do not like escargot or goat cheese. But this selection of goat cheese and escargot that we had tonight was absolutely wonderful. If I could and if I have the opportunity, I will order either one or both of these again. It was that good! Cheers!

Asparagus Herbed Soup – Redone!

25 Sunday Apr 2010

Posted by in Food, Food Prep, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes, Vegetables, What's For Dinner?

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When you make a mistake, there are two routes you can take: (1) Ignore it or (2) Correct it. I choose to correct the mistake. So it is with the Asparagus Soup with Lemon Herb Crème Fraîche. The first time I made it I really messed it up. This time (see photo) it is much, much better. There was absolutely nothing wrong with the way Debbie made it (The Buzz). I just changed it somewhat. For instance, I used leeks along with some onion. And I also added some herbs while the soup was cooking. Look at the link above for a printable copy. But for your browsing interest, here is the recipe. Cheers!

Asparagus Soup with Lemon Herb Crème Fraîche

Author: Bob and Robin Young
Source: The Buzz and Food and Wine
Web Page: Rockin’ R’s Web Page, Boise Foodie Guild Blog

Comments: This is a different and an awesome Asparagus Soup that we first had at the “Buzz” in Boise.
Degree of Difficulty: Moderately difficult
Servings: 6

Ingredients:
½ c Crème Fraîche
1 T Parsley, chopped
3 t Chives, chopped
2 t Tarragon, chopped
1 t Lemon Zest, finely grated
1 t Lemon juice, fresh
Sea Salt and fresh ground Pepper
2 lbs medium Asparagus, tough ends discarded, tips reserved and stalks coarsely chopped
2 T Butter, unsalted
1 med Leek, white and green cut into rounds and then cut in half
¼ med Onion, finely chopped
1 qt Chicken stock
2 c Water

Directions:
1). In a bowl, blend the Crème Fraîche with the parsley, 2 t of chives, 1 t of tarragon and the lemon zest and juice. Season with salt and pepper, then cover and refrigerate. In a small saucepan of boiling salted water, blanch the asparagus tips for 1 minute; drain and ice down. Transfer to a plate.

2). Melt the butter in a large saucepan. Add the onion and cook over moderate heat, stirring, until softened, 4 minutes. Add the stock and water and bring to a boil. Add the chopped asparagus and season with 1½ teaspoons of salt and a few grindings of pepper. Add the remaining tarragon and chives. Boil over moderately high heat until the asparagus are tender, about 10 minutes. Remove from the heat and let stand for 5 minutes.

3). Working in batches, puree the soup in a blender and pour it into a clean saucepan. Season with salt and pepper. Bring to a simmer over moderate heat. Use an immersion blender and puree the soup until smooth and creamy. Place about 4 or 5 asparagus tips in a warmed bowl and ladle the soup into shallow bowls. Top with large dollops of the Lemon-Herb Crème Fraîche, some cut chives and serve.

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