Beef Stroganoff

05 Thursday Aug 2021

Posted by Bob and Robin in Avocado, Beef, Breakfast, Buy Idaho, Buy Local, Captain's Shack, Classic Sauces, Comfort Food, Cream Sauces, Dinner For Robin, Dinner With Family, Eggs, Food - Russian, Food Photos, Heirloom Tomatoes, Idaho Beef, Idaho Vegetables, Local Farmers Markets, Mushrooms, Pasta, Photos By: Bob Young, Pinot Noir, Recipe By: Captain's Shack, Recipe: Bob and Robin Young, What's For Dinner?

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mushrooms avocado herbs, recipes, Stroganoff

We recently made/created a version of the classic Beef Stroganoff as pictured above. (The recipe can be found here – http://www.rockinrs.com/CS-Stroganoff.pdf). The original recipe did not call for vodka. But this is a Russian dish, so vodka is a must. We did not, however, use the traditional potato based vodka, but rather a corn based. An entirely different flavor level and profile. Seems to me to be more inline with White Lightning. The button mushrooms cut into about 1/4″ slices. Also, we added some chopped fresh rosemary, which was awesome.But look at the recipe and see what you think. We are always open to suggestions.

And then one morning, Robin asked for an Avocado and Tomato Omelet. Never thought of this combination, but it was really good. No, did not cook the avocado or the tomato, Serve with a good fresh fruit mix. In this case, blueberries and cantaloupe. CROW bread toasted from Acme Bakeshop in Boise. Great combination.

Buffalo Roast for Friends and Dinner

11 Monday Jun 2018

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Apple, Boise Farmers Market, Brown's Buffalo Ranch, Buffalo, Buy Idaho, Captain's Shack, Dessert, Dinner At The Captains Shack, Dinner With Friends, Eggs Benedict, Garlic Scapes, Herbs and Spices, Hollandaise Sauce, Housemade Sauces, Idaho Buffalo, Idaho Eggs, Idaho Greens, Idaho Vegetables, Local Farmers Markets, Local Harvests, Local Markets, Peaceful Belly Farms, Photos By: Bob Young, Pinot Noir, Purple Sage Farms, Recipes, Roasted Vegetables, Rutabaga, Salads, Special Dinners, Spring Vegies, True Roots Produce, What's For Dinner?, Wine and Food

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Brown's Buffalo Ranch, buffalo hump roast

This was such a delightful meal to make for friends Krista and Jess – Krista helps weed the flower beds. And she even gave us a beautiful White Daisy plant for the front bed. – A couple of weeks ago, we made breakfast for Donna who also helps us in the garden. The breakfast was Eggs Benedict! – The buffalo was local from Brown’s Buffalo Ranch in Nyssa, Oregon. Phone: 1-(541)-372-5588 or 208-741-5449, 720 Stephens Blvd., Nyssa, OR 97913. Hump roasts can be tough. But this one cooked for 6 hours on low in the crockpot 1/2 cup bone stock and 1 cup sherry and it was awesome! Spring vegetables – baby carrots, baby turnips, spring onions and rutabaga – were placed in the broth at different times. Here are some photos. Enjoy!

Eggs Benedict

Fresh Beet Salad

Buffalo Hump Roast and Fresh Garden Vegetables. Served with Acme Bakeshop Garlic Scapes and Rosemary Bread.

Skillet Apple Pie with Cinnamon Fresh Whipped Cream (Recipe – Skillet Apple Pie)

The dinner

Wonderful 40th Birthday Party for Ravenswood Winery

21 Tuesday Jun 2016

Posted by Bob and Robin in 5-Stars, Anniversary, Avocado, BBQ Chicken, BBQ Pork, BBQ Veggies, Birthdays, Breakfast, Celebrations, Ceviche, Chicken, Classic Herb Blends, Comfort Food, Corn Bread, Dinner Reviews with Robin, Dinner With Family, Eggs Omelets, Ethnic Foods, Green Salad, Greens, Grilled Pork, Grilled Vegetables, Herbs, Herbs and Spices, Photos By: Bob Young, Pinot Noir, Ravenswood Winery Zinfandel, Salads, Special Dinners, Special Events, Vegetables, What's For Dessert?, What's For Dinner?, Whats For Breakfast?, Whats For Lunch?, Wine and Food, Wine Dinners, Wines - California

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And such a great party it was! 80 people plus attended and we felt quite honored to be included. Robin did help start the winery back in the early to mid 1970’s. From their web page, “On a fall day in 1976, as ravens taunted from tree branches above, Joel Peterson worked doggedly to bring in four tons of grapes before a looming thunderstorm hit. The fruit he crushed that night was used for one of two single-vineyard Sonoma County Zins – the first wines to bear Ravenswood’s signature ring of ravens. The fledgling winery got off to a great start when those wines came in #1 and #2 at a prestigious San Francisco tasting in 1979. With the critical thumbs-up, Joel was able to gather a few wine-loving investors to help get his winery off the ground. He still didn’t have enough money to buy property, so he looked around for more grapes.” Ravenswood Winery, web page.
But before we get there, we had to travel. Here are some of the places we stopped. Donner Summit is the high pass before we hit the Sacramento Valley.

Here we are. See the snow?

And in case it snows too deep, one can always find the fire hydrant.

Robin enjoys some fried chicken.

And so does a chipmunk.

Such a great market to re-stock your supplies. Corti Brothers web page. If in Sacramento well worth the stop. But you can order online, also.

How about some really wonderful prosciutto?

Lunch. and Corti Brothers Red Potato Salad, melon and Verner's Ginger Ale.

Lunch. Prosciutto and Corti Brothers Red Potato Salad, melon and Verner’s Ginger Ale.

Mango ice cream and fresh mango. Slightly spicy.

How about a pork tamale?

Our motel in Sonoma.

Beautiful flowers.

Love the gardens in the motel atrium.

And the gargoyle.

Cat fountain.

And the night before the super Ravenswood birthday, we must eat dinner. Here’s what we had at the Sonoma Grille. Super patio eating, if you wish. Awesome meal!!

Patio area.

This dip was delicious. Garlic-Pesto-Butter. The two wines wwere piniot noirs. (L)

This dip was delicious. Garlic-Pesto-Butter. The two wines were pinot noirs. (L) 2013 Cline Pinot Noir, Sonoma Coast and (R) 2013 Trecini Pinot Noir, Russian River Valley. I liked the Trecini best. Bigger, fuller. Wonderful.

Fresh oysters. They were delicious!

Robin had these

Lamb Chops in Curry Sauce
with
Crispy Polenta and Fresh Vegetables

I had

NY Steak
with
Pinot Noir Reduction
Potato Fingerlings and Fresh Vegetables

And to go with chocolate, (L) Riesates and (R) Sauterne

And to go with chocolate, (L) Rivessaltes, historic sweet wines of eastern Roussillon and (R) Sauterne

Awesome Chocolate Torte

Chocolate Mousse

And now to Ravenswood Winery. Happy 40th Birthday!!

The menu for the party and 80+ guests.

Library wines for dinner.

Light wines with the appetizers.

The special birthday wine. Very limited. At least were able to get 1 case.

Ceviche for an appetizer. A little spicy but good.

Some barrel storage.

A small barrel. That’s Chris standing there. He is 6′ tall.

Robin, Chris, Marnie and Joel Peterson, winemaker and known as the “God Father of Zinfandel”.

Winemaker Joel Peterson

Some of the crowd.

Winemaker in training Gary Sitton and Chris.

Also sitting at our table.

BBQ Pork. Yum.

BBQ Chicken

Grilled Cauliflower

Dinner plated

breakfast the next morning before departing at the Sunflower Caffe in Sonoma.

Joel was gracious enough to join us.

The patio.

California Breakfast Sandwich.

California Omelet

And now ………….. Back to Boise!!

Awesome Mother’s Day Weekend in the Kitchen

08 Sunday May 2016

Posted by Bob and Robin in Bacon, Baking, Blue Crab, Boise Farmers Market, Boise Food Adventures, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Cast Iron, Chicken, Comfort Food, Cooking Styles, Crab Cakes, Creamed Spinach, Dessert, Dinner At The Captains Shack, Dinner For Robin, Dinner With Family, Food Photos, French Foods, Green Salad, Herbs and Spices, Housemade Sauces, Housemade Tartar Sauce, Idaho Eggs, Idaho Greens, Idaho Vegetables, Idaho Wine, Indian Creek Winery, Local Markets, Morels, Mother's Day, Mushrooms, Party Time, Peaceful Belly Farms, Photos By: Bob Young, Pinot Noir, Popovers, Recipe: Bob and Robin Young, Recipes - Breakfast, Recipes - Dinner, Recipes - French, Recipes - Seafood, Salad, Special Events, Spring Vegies, What's For Dinner?

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coq au vin, crab cakes, Pinot Noir, popover

Just a super fun and good weekend celebrating Mother’s Day with Robin. Exciting coming up with meals that were different and surprisingly good. Fun to make. Easy to make, although some were rather involved. Great to have Marnie over for Sunday dinner. Even Ray, her Golden Lab, had a good time with Buddy.
Some of the photos that follow of the dishes I prepared, have the recipe hotlinked in the article. Please feel free to use the recipe if you would like. The Coq au Vin – Chicken in Wine – is not difficult to do, but it does take some time. The Popovers are quick and easy. The Crab Cakes are different. We had these for both dinner a breakfast! the remoulade is a pretty basic sauce and can vary widely. “… Rémoulade (English pronunciation: /reɪməˈlɑːd/; French: [ʁemulad]) is a condiment invented in France that is usually aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as an accompaniment to seafood dishes, especially pan-fried breaded fish fillets (primarily sole and plaice) and seafood cakes (such as crab or salmon cakes).” Ours is mayo, chilli sauce, ketchup and green tomato relish. And a touch of horseradish.

Crab Cakes on Biscuits with Strawberry Fan and Rumalade

Crab Cakes on Biscuits
with
Strawberry Fan and Remoulade

Here is the recipe for the Old Bay Crab Cakes. They are differently good.

Strawberry Pie

After the Crab Cakes, we just had to have this Strawberry Pie Recipe. I’m not a baker, but this is wonderful!

Crab Cakes and Eggs

This was an awesome breakfast! Nothing better than seafood for breakfast.

Popovers

Fresh from the oven. Great with butter and jam, too!

Popovers
with
Creamed Spinach Filling

Another suprisingly easy recipe. Popover with Creamed Spinach Recipe

Coq au Vin – Chicken in Wine – getting happy!

Coq au Vin Popover with Creamed Spinach Fresh Green Salad

Coq au Vin
Popover with Creamed Spinach Filling
Fresh Green Salad

One awesome and fun to make dinner. Here is the recipe for Coq au Vin, Chicken in Wine. Enjoy this one. It is a superb French classic!

Add to this dinner a very good

2008 Indian Creek Pinot Noir

and we had a fantastic experience. Plus the Coq au Vin had some in it too!

Happy 2016 Everyone!

01 Friday Jan 2016

Posted by Bob and Robin in Bearnaise Sauce, Boise Farmers Market, Captain's Shack, Classic Cuisines, Classic Sauces, Dinner With Robin, Green Salad, Herbs, Idaho Eggs, Idaho Greens, Idaho Lamb, Idaho Wine, Idaho's Bounty, Lamb, Local Farmers Markets, Local Harvests, Meadowlark Farms, Photos By: Bob Young, Pinot Noir, Salads, Snake River AVA, Special Dinners, What's For Dinner?, Wine and Food, Wines - Idaho

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Grand Marnier, lamb, New Year Dinner

And to say Good-Bye to 2015 and Hello 2016, how about a nice dinner consisting of Felzien Lamb Chops with Bearnaise Sauce, Poached Green Beans and a Spinach Salad with Micro Greens, Carrots and Tomatoes that was topped with a wonderful Champagne Pear Vinaigrette. And the perfect – and it was perfect – match of wine with dinner – 1997 Indian Creek Winery Pinot Noir. It paired better than some new 2013 Ravenswood Winery Old Vine Zinfandel. Now that’s saying something! And it has been said that Idaho can not make a good wine. Think again! Then for dessert, wonderful sliced Fresh Strawberries with Grand Marnier Whipped Cream (Sorry for the poor photo of the dessert). And the very perfect dinner partner, the love of my life, Robin! Love to make these dinners for her. Here’s to another great year, Honey! Cheers!

Braised Felzien Lamb Chops Poached Green Beans SApinach Salad with tomatoes, micro greens and carrots Champagne Pear Dressing

Braised Felzien Lamb Chops
Poached Green Beans
Spinach Salad
with
tomatoes, micro greens and carrots
Champagne Pear Dressing
1997 Indian Creek Winery Pinot Noir