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Category Archives: Recipes – Dessert

Some Meals We Have Enjoyed

07 Friday Jan 2022

Posted by Bob and Robin in Captain's Shack, Classic Cuisines, Classic Herb Blends, Cooking Styles, Dessert, Dinner At The Captains Shack, Dinner With Family, Egg Noodles, Ethnic Foods, Food - Make Your Own Meals, Food Photos, German Recipes, Herbs, Herbs and Spices, Housemade Soup, Idaho Beef, Main Dish, Morels, Mushrooms, Pasta, Photos By: Bob Young, Recipe - Soup, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Bavarian, Recipes - Dessert, Recipes - Dinner, Recipes - Sauces, Sauces, Spices, What's For Dinner?

≈ 1 Comment

Tags

beef, prime rib, soup


Sorry for the long delay in getting articles or recipes posted. It’s been a crappy Fall, but things are returning to normal now. I will create this post, as I have done in the past with all posts, with a good description of the dish and a link to the recipe that we have created. Most of the recipes, however, are original only to the point that we have altered the original recipe to fit our needs. Most of the recipes presented here and on this blog, have a note attached to them “Source: adapted from (some other recipe)“. At least then, you know where you can find the original recipe. Please, as in the past, feel free to use and try any recipe presented and let us know how it came out and if you liked it or not.

Let’s start with a great soup. Did you ever see the movie Tortilla Soup? Well here is the recipe for that soup, Tortilla Soup http://www.rockinrs.com/Tortilla-Soup.pdf. I’m sorry I don’t have a photo of it. This is fun to make – you can make it as spicy as you want – and great eating. We love it!

And to start the main course off, how about Roasted Prime Rib of Beef? Really easy to do, but be sure you follow the cooking directions exactly. Recipe – http://www.rockinrs.com/CS-Prime-Rib.pdf. This recipe calls for an herb butter and we used our Herb de Provence, http://www.rockinrs.com/CS-Herbs.pdf. Use it liberally and mix well with room temperature butter. I even went so far as to, after adding the herb butter and salt, to dry brine this in the refrigerator for 24 hours. Came out great!

And here is a great leftover prime rib dish, Leftover Prime Rib Beef Stroganoff. (recipe – http://www.rockinrs.com/Leftover-Beef-Stroganoff.pdf) The original recipe called for Baby Portabella mushrooms, but we had some dried Morel mushrooms collected this past Fall and I reconstituted them in a little vodka and used some of the liquid in the sauce.

Leftover Prime Rib Stroganoff

Total time to make this dish is about 20 minutes, not counting preparing the egg noodles or rice. If you would prefer not to use noodles, you can always use rice. If you use rice, I would probably use Basmati or Jasmin. Either way, we loved this and will make it again. Delicious flavors and easy to do. I even had someone tell me they have made a similar stroganoff with leftover meat loaf.

For the last of the prime rib, you can also make a delicious and scrumptious Prime Rib Soup. This is almost a one pot meal. Hearty with the barley in it. Great on a cold winter day. Just takes some time to make, about 3 hours and 15 minutes. But well worth it. Great herb combination in it. Here is the recipe – http://www.rockinrs.com/Prime-Rib-Soup.pdf

Prime Rib Soup

It takes a little time, but well worth it. The barley is really a great addition. That pretty much uses up the prime rib leftovers. But, there are 3 different meals from this cut of beef.

The last dish is a very German entrée. It is a Spinach Spaetzle with Speck, a German bacon. You can find the recipe here – http://www.rockinrs.com/Spinach-Spaetzle.pdf. Enjoy!

Spinach Spaetzle with Speck

This is a big, hearty meal that will satisfy most big appetites. The speck gives a wonderful flavor the the spaetzle a great texture. We used a store bought spaetzle because I don’t have a spaetzle maker. We bought the spaetzle and the speck from a German shop here in Boise.

But wait! That’s not all! What about dessert? How about some Pecan Shortbread Cookies? http://www.rockinrs.com/CS-Pecan-Shortbread-Cookies.pdf

Pecan Shortbread Cookies

A great shortbread treat full of toasted pecan bits, almond extract and a little rum, that is not in the recipe. I don’t usually do this, but our neighbor has a cookie business and they are good. Her business name is Crumb by devlyn and can be reached at (910) 405-4718 or emailed at crumbbydevlyncookies@gmail.com (No. I made the shortbread cookies!)

Enjoy these dishes. They are all good and worth a try. gutes Essen in German or biadh math is Gaelic. That covers my heritage.

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Purim and Hamantash Cookies

28 Friday Feb 2020

Posted by Bob and Robin in Comfort Food, Cookies, Cooking Styles, Dessert, Food - Jewish, Fruit, Hamantash Cookies, History of Food, Holiday Picnic Fare, Recipe - Dessert, Recipe - Jewish, Recipes, Recipes - Dessert, What's For Dinner?

≈ 4 Comments

Tags

Hamantash Cookies, Purim


I love it when I hear of a new food item. New to me, at least. Hamantash Cookies is just that. Thanks to my friend Joe Levitch for mentioning them. An so I search.
Hamantash cookies are associated with the Jewish Festival Purim. The Purim cookie is, “… all associated with the Purim story involving a bad guy name Haman, a Jewish lady named Esther, and her victory over his plot to destroy the Jewish People. The cookie is shaped to resemble the three corners of Haman’s hat. Purim is the name of the festival and both Hamantaschen and Oznei Haman are derived from his name.” [Veenaazmanov]

Jelly Filled Hamantash Cookies for Purim

And from the NY Times, “Early versions of the cookies were more commonly known as oznei Haman, meaning “Haman’s ears.” The late Jewish food historian Gil Marks’ Encyclopedia of Jewish Food traces that phrase — but not the cookie — to the Roman scholar and poet Immanuel ben Solomon (c.1261-1328) who, thanks to “a misinterpretation arising from the medieval Italian custom of cutting off a criminal’s ear before execution,” argued that Haman’s ears had been cut off after he was hanged, at the end of the Purim story.”
And Purim is, “Purim is one of the most fun holidays celebrated by the Jewish people, but is often under recognized. Purim (held on the 14th day of the Hebrew month of Adar — usually March or April) commemorates the day Esther, Queen of Persia, saved the Jewish people from execution by Haman, the advisor to the Persian king.” Purim this year is March 10, 2020.
Here is a recipe for the cookies. It looks like there are many. Enjoy! Hamantash Cookies

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Valentines Weekend – Meals Made For Robin

16 Tuesday Feb 2016

Posted by Bob and Robin in 5-Stars, Bearnaise Sauce, Blueberries, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Carrots, Celebrations, Chef Lou, Classic Cuisines, Classic Sauces, Dessert, Dinner For Robin, Eggs, Eggs Benedict, Herbs and Spices, Hollandaise Sauce, Housemade Béarnaise, Housemade Hollandaise Sauce, Housemade Sauces, Idaho Beef, Idaho Chefs, Idaho Eggs, Idaho Lamb, Idaho Wine, Kitchen Adventures, Lamb, Meadowlark Farms, Mushrooms, Onion, Photos, Photos By: Bob Young, Recipe By: Chef Lou, Recipe by: Robin and Bob Young, Recipes, Recipes - Breakfast, Recipes - Dessert, Recipes - Dinner, Recipes - Sauces, Snake River AVA, Special Dinners, Valentines Dinner, Vegetables, What's For Dessert?, What's For Dinner?, Whats For Breakfast?, Zhou Zhou Winery

≈ 3 Comments

Tags

Boeuf Bourguignon, Chef Lou's Orange French Doughnuts, Parsnip and Celeriac Puree, recipes


17Sept2015_2a_Alavita_Happy-RobinSuch a wonderful Valentines weekend spent in the kitchen making the meals for Robin and I to enjoy! And that we did! “And if you [read this article] in the next 5 minutes, we’ll include a link to the recipes!” where you can find some of the recipes for some of these treats. Boise Foodie Blog Recipes! Enjoy these photos and the recipes. And yes, the Hollandaise and Béarnaise Sauces were all made from scratch! Most of the items here are Idaho products. Zhoo Zhoo Winery Claret was served with the Valentines Dinner. 2009 Bedrock Wine Co. Rebecca’s Vineyard Pinot Noir was used in the bœuf bourguignon (French Beef Stew). Cheers!

Flowers for Robin. Loving her was the easiest thing I ever did!

Flowers for Robin
Loving her is easier than anything I’ve ever done before!

Weekend Appetizers Fennel and Celery Salad Cucumber Salad Chicken Pate Rye Toast Wedges

Weekend Appetizers
Fennel and Celery Salad
Balsamic Cucumber Salad
Chicken Pâté
Rye Toast Wedges

Saturday night Felzien Family Farms Lamb Chops with Bearnaise Sauce Steamed Asparagus with Hollandaise Sauce

Saturday night dinner
Felzien Family Farms Lamb Chops
with
Béarnaise Sauce
Steamed Asparagus

with
Sliced Almonds and Hollandaise Sauce

 

Sunday morning breakfast Eggs Benedict and Fresh Fruit

Valentines Breakfast
Eggs Benedict with Fresh Fruit and Sausage Links

 

Sunday dinner Boeuf Bourguignon with Parsnips and Celeriac Puree

Valentines Dinner
Bœuf Bourguignon

with
Parsnip and Celeriac Puree

 

Valentines Dessert Skillet Apple Pie [Modified] with Whipped Cream and Chocolate Strawberry

Valentines Dessert
Skillet Apple Pie

[Modified – I added blueberries and pear slices]
with

Whipped Cream and Chocolate Strawberry

 

Monday Morning Recovery Scrambled Eggs Bacon Chef Lou's Orange French Doughnuts

Monday Morning Recovery
Scrambled Eggs
Bacon
Chef Lou’s Orange French Doughnuts

 

And as an added bonus, here is Chef Lou’s Orange French Doughnuts. I worked several years with Chef Lou at the Westside Drive-In in Boise. Great experience. Enjoy!

Chef Lou’s Orange French Doughnuts

Source: Chef Lou Aaron, Westside Drive-In, Boise, ID
Yield: 12 doughnuts

Ingredients:
5 T Butter, room temperature
½ c Sugar
1 Egg, beaten
1/3 c Milk
½ c Ricotta Cheese or Cream Cheese, softened
Juice and Zest from one orange
2 c All Purpose Flour
1 t Salt
1 t Nutmeg
¼ c melted Butter
1 T Cinnamon mixed w/1 T Sugar

Directions:
1. In a mixing bowl, cream together butter and sugar; add egg and mix well. Add Milk and Ricotta, or cream cheese, to the mixture alternately w/dry ingredients. Mix in orange rind and juice.
2. Fill greased muffin cups to ½ full. Baked in a pre-heated oven at 350 degrees for 15-20 minutes. Cool slightly and pop doughnuts out of pan.
3. Roll doughnuts first in melted butter, then in the cinnamon sugar mixture.
For variation, you can also garnish with strawberries & whipped cream.

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A Thankful and Traditional Thanksgiving!

27 Friday Nov 2015

Posted by Bob and Robin in Acme Bake Shop, Apple, Boise Farmers Market, Classic Cuisines, Comfort Food, Dessert, Dinner At The Captains Shack, Dinner With Family, Party Time, Photos By: Bob Young, Photos By: Robin Young, Recipes, Recipes - Dessert, Turkey, What's For Dinner?, Wine and Food, Zhou Zhou Winery

≈ 1 Comment

Tags

cranberry, pecan pie recipe, stuffing, traditional dinners, turkey


26Nov2015_1a_Turkey-Day-Sequence_Stuffing-PrepYes it was! A very good Thanksgiving with family. (Sorry you had to work, Chris. There’s a platter waiting for you.) Mac, Marnie, Sophia, Robin, Buddy and me. That made a good group. Mac may have a new Holiday Dinner job – The “Making of the Rolls“. They were super! The stuffing did not turn out so good. (Pictured here to the left) I think next time I will leave it in the turkey. It dried out too much. Crunchy. Difficult to eat. The turkey, though, was delicious and there is some leftover. Yea!! Dried corn was off, for some reason. Even with those drawbacks, we had a good time. Here are some photos. Enjoy! To see any of these photos enlarged, Left-Click the picture.

The wines for dinner.

The wines for dinner.

Good start to the stuffing - making our own - just a not so good ending.

Good start to the stuffing – making our own – just a not so good ending.

Tried to make individual Stuffing Cakes. I will work on this.

Tried to make individual Stuffing Cakes. I will work on this.

Herb butter is getting "Happy". Dried corn is soaking.

Herb butter is getting “Happy”. Dried corn is soaking.

Robin made this super good appetizer dish from fresh veggies and dips and roll-ups. Delicious and fun!

Robin made this super good appetizer dish from fresh veggies and dips and roll-ups. Delicious and fun!

Mac's new job - Maker of the Rolls!

Mac’s new job – Making of the Rolls!

Buddy watches and waits for any tidbits that may end up on the floor. He was patient!!

Buddy watches and waits for any tidbits that may end up on the floor. He was patient!!

The table is set and full!

The table is set and full!

Sophia brought the delicious ham.

Sophia brought the delicious ham.

The turkey was worth waiting for. The drippings made super gravy! Smooth, rich and wonderful.

The turkey was worth waiting for. The drippings made super gravy! Smooth, rich and wonderful.

Plated meal: Green Bean Casserole, Dried Corn, Stuffing, Cranberry, turkey and mashed potatoes with gravy.

Plated meal: Green Bean Casserole, Dried Corn, Apple Stuffing, Cranberry, turkey and mashed potatoes with gravy.

And finish off dinner with Peacan Pie.

And finish off dinner with Bourbon Ginger Pecan Pie that Marnie made. Here is the Recipe. Enjoy!

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960 N Highway A1A, Jupiter, FL

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Mai Thai Asian Cuisine

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Richards Inn by Chef Richard Langston

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Sakana Japanese Sushi Bar

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Edge Brewing Company

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