• About and Contact
  • Air Fryer Cooking Charts and Conversions
  • Air Fryer Recipes – Update: August 2020 – Chicken Olivia
  • Barcode Country List
  • Boise Foodie Blog Recipes – Updates: Dec 2020 – Herbs de Provence
  • Boise Restaurant Guide – 52 Restaurant Choices! Updated: July 2018
  • Companion Garden Planting
  • Instant Pot Recipes – Update August 2020 – IP Chicken with Ketchup, Honey and Soy
  • Recipes from the Captain’s Shack: Dec 2020 – CS Prime Rib

Boise Foodie Guild

~ – Enjoy a meal or a recipe with us! Be sure to check the Sidebar and Menu above. Interesting resources are listed there. Most are hot links. Air Fryer (AF), Instant Pot (IP) and Captain's Shack (CS) recipes now have their own page. Subscribe to the blog. It's still FREE!

Boise Foodie Guild

Category Archives: Recipes

Some More Dishes to Try

18 Friday Mar 2022

Posted by Bob and Robin in 5 Hour Duck, 5-Stars, Beef, Boise Farmers Market, Buy Idaho, Buy Local, Classis Sauces, Comfort Food, Dinner At Marnies, Dinner For Robin, Dinner With Family, Duck, Food Photos, Food Prep, Fruit, Idaho Beef, Idaho Potatoes, Main Dish, Mushrooms - Local, Pâté, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, What's For Dinner?

≈ 1 Comment

Tags

5 hour roasted duck, alfredo recipe, duck, fettuccini, fruit, green pepper, morel mushroom, nain dish, Pâté, Roasted Duck, stuffed pepper


Here are two really good meals we made. At least they’re good in my humble opinion. I liked them. The Fettuccini Alfredo our daughter found a basic recipe, but it looked a little bland, so I “adjusted” it a little. Added dried morels that were rehydrated in some white wine and added basil and fresh garlic. It was tasty. And the 2nd dish was Stuffed Peppers and i do like a good stuffed pepper. But Robin can not eat them. The last dish was 5 Hour Roasted Duck, which we all love! Take a look.

 

Fettuccini Alfredo

This was really a good dinner. As I stated above, I adjusted it. I used Half and Half instead of milk and added some white wine to the Alfredo. It was rich and smooth. Awesome flavor levels. Just be careful when adding the Half and Half that you don’t scorch it. Keep stirring gently. And I have never cooked pasta like this either. It worked fine.. (See the recipe) And too, I broke the dry pasta in half before adding to the pan. Easier for all to eat. Give it a try and let us know what you think.

Stuffed Pepper

This was a great pepper. The pepper was cooked, but still somewhat “crunchy”, but not raw. The flavor levels were great. Not over powered by the herbs or a strong green pepper taste. If you are making one, and use a larger cooking dish, try using different colored peppers – green, red, orange or whatever is available. And then serve them in the cooking dish. There was just me eating this, so I cooked it in a Pâté pan, as pictured. Worked well.

5 Hour Roasted Duck

We all like duck. But it can be greasy. So if you like duck, try this one. 5 Hour Roasted Duck. It definitely is not difficult to do. Just takes a while. 5 hours! So plan ahead! Stewed the neck and any leftover vegetable parts and reduced it down to create the gravy. Use some pan drippings and wine, too. An awesome gravy. Serve with peas and carrots, mashed potatoes and gravy and thinly sliced fruit, left from stuffing the duck. While the duck is resting, cover it with aluminum foil to keep it warm. And as a note, we have tried this with a goose, but it was not as good.

So threr you have it. Try them all and let us know how it turned out. Guten Abend!

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

Surprise Meals

04 Friday Mar 2022

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Baguette, Bombay Grill, Buy Local, Carrots, Classics, Eggs, Eggs Omelets, Food 0f India, Food Photos, Fruits, Green Peas, Idaho Eggs, Idaho Lamb, Idaho Potatoes, Lamb, Mango, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Shepards Pie, What's For Dinner?

≈ 1 Comment

Tags

candied pecans, lamb, Mango, mango lassi, pecans, recipes, shepards pie, shrimp, shrimp omelet


I think this week we really hit the Jackpot with some meals that we made. These are a real surprise and delicious. We liked them all! But then too, Shepard’s Pie is a favorite of every ones. I don’t particularly like yogurt, but the Mango Lassi that I had at a local Indian restaurant, the Bombay Grill in Boise, was absolutely delicious. And the Shrimp Omelet for dinner was a treat. Look at these. Enjoy.

The Breakfast for Dinner was simply a Shrimp Omelet with Campfire Potatoes, Toasted CROW Bread from Acme Bakeshop here in Boise and some Mandarin Orange sections. A standard 2 egg omelet, some 16-20 count shrimp cut into fourths and sauteed in butter with garlic powder and Old Bay seasoning and Eric’s Campfire Potatoes. No particular recipe. Play Chopped of the Kitchen and make do with what you have. I use an 8″ porcelain skillet for mine and clean the pan between omelets. (We have been on 5 cruises and I always watched the Line Chef make omelets to see how it is done. They always used a fresh skillet between omelets!) 

Mango Lassi

I do not like yogurt. But now, I can’t really say that anymore. This was delicious and I was introduced to it at the Bombay Grill, an Indian restaurant, here in Boise. The recipe, Mango Lassi, is really easy and the ingredients are probably available at your local grocery store. You can use either fresh mango or you can use mango pulp. Just remember that mango pulp has sugar added, so taste the pulp before adding sugar in the blender. Chill the drink and enjoy! It’s delicious!.

Celery, Candied Pecan and Apple Spring Mix Salad with Apple Cider Vinaigrette

Now this salad is absolutely delicious. The celery is cut super thin on the bias and the apple is sliced thin also. Not a difficult recipe and including getting everything prepped, it it takes about 30 minutes to make. Love the Spring Mix greens. Different flavor levels and textures. The recipe, Celery, Pecan, Apple Salad. And the recipe calls for Candied Pecans, so make your own Candied Pecansf. Not hard to do. You will love this salad. We have pared it with a Classic Shepard’s Pie as pictured above.

Classic Shepard’s Pie

And this Classic Shepard’s Pie was fantastic! Here is the recipe Classic Shepard’s Pie Such a classic meal and one that we all like. Easy to do. Traditionally it was made with lamb, but some folks mix 50/50 lamb and beef. They also use 100% beef. But we prefer the traditional lamb way. The potatoes are not peeled and are cut into small chunks to cook. Makes them easier to mash when they are smaller pieces. Just make them creamy smooth so they spread on the top easily.

Enjoy these meals and sides. We did.

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

Two Meals to Try

11 Friday Feb 2022

Posted by Bob and Robin in 5-Stars, Buy Idaho, Buy Local, Captain's Shack, Cheese, Chicken, Classic Cuisines, Classic Herb Blends, Classis Sauces, Cooking Styles, Dinner With Family, Food - French, Food Photos, French Wines, Homemade Sauce, Idaho Vegetables, Photos, Photos By: Bob Young, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipe By: Robin Young, Recipes, What's For Dinner?

≈ 1 Comment

Tags

Alfredo, coq au vin, shrimp


Here are two meals we made. The first is probably one of the best alfredo sauces I have ever eaten. Not “gummy” with cheese, but rather clean and smooth. Shrimp went very well with the sauce. The second is an “Old Persons Meal”, of sorts. Fried chicken with garlic mashed potatoes with pan dripping gravy and garden green beans. Enjoy these.

Recipe – http://www.rockinrs.com/CS-Alfredo-Sauce.pdf

The recipe calls for penne pasta, but we didn’t have any. So we used linguini which worked very well. The shrimp really added to the dish – you could probably use any seafood, scallops, lobster or Dungeness crab might be good, or other protein. Use your imagination. 

The Alfredo was smooth and creamy and not grainy. It added to the shrimp we used and did not conflict with it. Several flavor levels came through that were delicious.

 

Fried Chicken

I have had problems when frying chicken, but this one seems to have over come that flaw. I added some baking powder to the flour that I used to coat the chicken and beaten egg to dredge the chicken in before the flour. We also made sure the chicken was dry before dredging. Cook slowly over medium high heat for about 5 minutes per side, taking care not to burn the chicken. Start cooking skin side down. We always use thighs, or second joints if you are on the East coast, bone-in and skin on.

The gravy was made from the pan drippings to which we added some flour and some wine. Made sure that was all mixed then added some half and half and completely combined to make the smooth gravy. It was delicious.

So there are two more meals from this past week. Next thing I am trying is Coq au Vin, Rooster in Wine. Probably not as good as Julia Child would do, but good nonetheless. Stay tuned and Good Eating!

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

2 Classic Dishes: Kielbasa and Pierogis and Pork Wontons

04 Friday Feb 2022

Posted by Bob and Robin in 5-Stars, Asian - Sauces, Asian - Spices, Asian Food, Cabbage, Captain's Shack, Cooking Styles, Dinner At The Captains Shack, Dinner With Family, Ethnic Foods, Food - Asian, Food - Make Your Own Meals, Food - Polish, Food Photos, Ginger, Local Markets, Photos, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, recipes appetizers, What's For Dinner?

≈ 1 Comment

Tags

kielbasa, pierogi, pork, recipes, sauer kraut, Wine


captains-shack-pipe-signed-Breakers-LMP

Actually I have never made either of these dishes before, so this was an exciting trip! The idea for the kielbasa dish came from Rachael Ray, but I radically changed some of the ingredients by adding additional spices and herbs and eliminating others. The sauerkraut, for instance, was to be one with cumin and caraway and if you could not find one like that, adjust it by adding a “scant” teaspoon each. I went to a 2 teaspoons each and it was wonderful. I also added turmeric and Riesling wine. I guess that’s the German in me. Here is the recipe for our CS Kielbasa and Pierogi Combo dinner – http://www.rockinrs.com/CS-Kielbasa-Pierogi-Combo.pdf

Kielbasa and Pierogi Combo ready for the oven
Dinner is plated

The second dish we made, my wife Robin came up with this one, I definitely have never made. It takes some time and effort,  but I think well worth it. It’s basically, ground pork, not sausage, fresh ginger and garlic, Shoyu soy sauce (Japanese) and green onions wrapped in wonton pastry. Care must be taken when frying these and not burn them. They should be a light brown color. Here is the recipe for these – http://www.rockinrs.com/CS-Pork-Wontons.pdf.

 

Filling the wontons. You might want to use a little shredded Napa cabbage in each one too.
The wontons sealed and ready to cook. There is more than one way to seal these.
The wontons out of the fryer. Notice they are brown and not burned. Keep your eye on them while cooking. They will burn quickly.
Presentation plate with Shoyu soy sauce with grated ginger.

So there you have two more dishes to try. The wontons might just make a good appetizer or “tailgate food” for a sporting event. Enjoy!

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

Shrimp, Beets and Lamb

28 Friday Jan 2022

Posted by Bob and Robin in Asian Food, Boise Farmers Market, Boise Food Adventures, Boise Foodie Guild, Brocolli, Buy Idaho, Buy Local, Captain's Shack, Cooking Styles, Dinner At Marnies, Dinner For Robin, Food - Make Your Own Meals, Food Photos, Fruits, Ginger, Greens, Housemade Sauces, Idaho Lamb, Interesting Information, Lamb, Local Markets, Made From Scratch, Main Dish, Meadowlark Farms, Montmorency Sauce, Once & Future Wine, Photos, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipe By: Robin Young, Recipes, Recipes - Dinner, Seafood, Shrimp, Vegetables, What's For Dinner?, Wine and Food, Wines - California

≈ 1 Comment

Tags

kielbasa, lamb, pierogi, shrimp, zinfandel


No. Not all at the same time, except for one dish which is a combination of two items. But first, let’s talk about lamb. Many people don’t like lamb and I can appreciate that. But I’m not so sure that folks are confusing lamb and mutton, which come from the same animal. Here are some differences from masterclass.com. Hope this helps. It’s mostly about time.

Mutton and lamb are two types of meat from sheep at different life cycle stages. Here are the main differences between the two types of red meat:

  1. Age: The key difference between mutton and lamb meats is the animal’s age. While mutton refers to the meat of an older animal (typically around three years old), lamb is the meat of a young animal (often around a year old).
  2. Flavor: Lamb is a younger animal, so the meat hasn’t had time to develop as much flavor—thus, it is milder with a faint, grassy flavor. Alternatively, mutton comes from an older sheep with more fat and muscles, giving it a strong, gamey flavor similar to goat, venison, or wild boar.
  3. Preparation: Due to its toughness, mutton tastes best when cooked slowly, which you can do using a slow cooker, slow-roaster, or meat smoker. In Kentucky, chefs sometimes use the mutton of older sheep for barbecuing. Lamb, however, is a tender cut of meat that benefits from a range of cooking methods, including roasting, grilling, and braising.
  4. Texture: Mutton comes from older sheep that have had more time to develop dense muscles and fat content, resulting in tough meat that can be dry or chewy. Conversely, lamb hasn’t had the time to develop much connective tissue, so the meat is often more tender and moist.
http://www.rockinrs.com/CS-Zin-Braised-Lamb-Chops.pdf

This is a wonderful dish which is fruity and a delicious way to prepare lamb chops. Especially thick cut ones.  We get our lamb from Meadowlark Farms in Nampa, ID. The beets – home grown -, Harvard Beets, is from a recipe that Robin came up with and they are wonderful. You can find her recipe at Robin’s Harvard Beets. This makes a wonderful dinner and is a great paring. Any good, jammy Zinfandel will pair well with the lamb. We used a Once & Future Zinfandel (Joel Peterson)

 

http://www.rockinrs.com/CS-Panko-Shrimp.pdf

Once again. A delicious Asian type Panko Sesame Shrimp with Broccoli. The photo shows broccolini. That’s all we had so we used it. I think broccoli florets, as the recipe calls for, would be much better. Broccolini tends to be a little “woody” and can be hard to eat. The original recipe called for ginger powder – I changed it to fresh grated ginger and also added some garlic cloves.

The next recipe I want to try is adapted from Rachael Ray, Kielbasa and Pierogi Tray Bake. Problem is, I am having a hard time locating frozen potato pierogis. She used red, yellow and orange peppers, but Robin can not “handle” those peppers, so I have changed it to Poblanos. She has no problem with Poblanos. I also will change the high hot pepper level to 4 drops of Sriracha, which should “tame” the dish, somewhat. We are not particularly fond of hot, spicy foods – Carolina Reapers, habanera or Thai Chilies – so we tend to go light on those hot spices. But you can adjust to your liking when I get the recipe complete.

Enjoy this post and the recipes. Good eating!

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

Update on Sources and New Dishes

13 Thursday Jan 2022

Posted by Bob and Robin in Beef, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Buy Local, Captain's Shack, Chardonnay, Chef Jacques Pépin, Classic Sauces, Comfort Food, Cookies, Cream Sauces, Dinner At Marnies, Dinner For Robin, Food - Make Your Own Meals, Food Photos, Herbs and Spices, Hollandaise Sauce, Housemade Sauces, Idaho Beef, Idaho Eggs, Idaho Lamb, Idaho Pork, Idaho Wine, Malheur River Meats, Parma Ridge Winery, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Shell Fish, Spinach, Van Lith Ranch, Vegetables, What's For Dinner?, Wines - Idaho

≈ 1 Comment

Tags

Malheur River Meats, Meadowlark Farms Idaho Parma Ridge Winery, recipes, Van Lith Ranch


captains-shack-pipe-signed-Walkway-LMPI pretty much failed to list my sources in the Boise area for beef, pork, eggs and lamb. Some of them will even ship to you. Check the links.

For beef I am using 2 different sources. The newest source for some awesome beef products is Van Lith Ranch, http://vanlithranch.com 200 S Pennsylvania Ave, Fruitland, Idaho 83619. (208) 452-3826. We had a fabulous standing prime rib from them. “At Van Lith Ranch, we raise ultra-premium grass-fed, grain-finished beef here in Idaho. Our family ranch is located on the banks of the Payette River where three generations of Van Liths have been raising beef cattle for over 70 years. We use that generational knowledge and experience to hand-select only the highest of quality animals for our Van Lith Ranch line of meat and that personal attention and dedication shows in every mouthwatering bite.”

Another fabulous source for beef and pork is Malheur River Meats, http://malheurrivermeats.com 4276 John Day Hwy, Vale, OR 97918.(208) 573-1058. Awesome beef, but fantastic thick cut, bone in pork chops. They even have pork chops for stuffing which are cut even thicker. They carry eggs, too, in season. And, you can get a change in red meat by eating buffalo from Browns Buffalo Ranch in Nyssa,  https://cunninghampasturedmeats.com/vendors/browns-buffalo-ranch. Great meat, especially the steaks and hump roast.

For eggs and lamb, awesome lamb chops, we use Meadowlark Farms Idaho, https://www.meadowlarkfarmidaho.com/ 9904 Southside Blvd, Nampa, Idaho. 83686 (208) 466-4806. A superb source for outstanding lamb products.

BP_10Jan2022_1a_Captains Shack_Waffle Benedict

And speaking of eggs, Meadowlark Farms eggs make an awesome Hollandaise sauce and Eggs Benedict. Just look at these. This was delicious! Even went so far as to try Jacque Pepin’s style. Think I will use it again and again and again!

Not local by any means. Braised Scallops on a bed of Spinach and Chard with a light Béchamel and a Cucumber and Radish Salad with Sour Cream. Such a yum dinner. Served with a wonderful and well pared 2020 Parma Ridge Winery Chardonnay, http://www.parmaridge.wine/. They also have an awesome bistro at the winery. Superb food along with the superb wine. But make a reservation first. Check the link. Happy cooking! (BP-MJ)

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

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.

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

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

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

10 Items to have In Your Kitchen and How To Make Gravy

23 Sunday Feb 2020

Posted by Bob and Robin in Boise Farmers Market, Boise Foodie Guild, Buy Idaho, Buy Local, Classic Sauces, Comfort Food, Food - Gravy, Food Prep, Homemade Sauce, Housemade Gravy, Recipes, Recipes - Gravy, What's For Dinner?

≈ 1 Comment



 
As many of you know, I have a lot of resources that I use in this blog – recipes, suggestions, food items, kitchen products, etc. Here is a list of ten items that I always have in my kitchen. This list comes from My Recipes
 
 

  • Onion
    White, yellow, or Vidalia, I’ll always have one kicking around. I caramelize them for tarts, build massive pots of black and white beans around them, and throw them into guacamole.
  • Garlic
    Like ebony and ivory, these two (of course!) go together. I love to roast the whole head and use the sweet, smashed cloves on bread or spun into pasta. And in the event that I made too much pasta, I’ll sauté a small smashed clove in butter or olive oil the next day, discarding the clove and tossing leftover noodles quickly in the infused oil, then dolloping the whole shebang with crème fraîche.
  • Lemon
    Ideally one has both limes and lemons, but as bartender Joaquín Simó of New York bar Pouring Ribbons expressed it to me, “Lemons are sour, and limes are tart.” Lemon juice adds a real punch of acidity to a dish, whereas lime sort of nudges it down a tart path. I use lemons to stuff chickens and deglaze their pans for easy gravy. I squeeze them into homemade bourbon sours and over pasta. If a dish is lacking something, I ask myself if it’s lemon.
  • Tuna
    Everyone has their emergency canned protein, and props to those of you who bust out high-quality anchovies and salmon as your go-to snacks, but I always have good tuna on hand, splurging on Genova or Cento packed in olive oil when I can. It makes for instant snacks or—if I have bread—tuna melts when I walk in the door ravenous, and I’ve been playing around with layering it into pasta with olive oil, capers, and roasted garlic. (Yum!)
  • Butter
    I’m a New Englander, and even at my most broke in this life—my pants had holes; I couldn’t afford health insurance—I’d buy good, unsalted, European butter. These days some domestic butters are just as lovely, and the price has gone, blessedly, way down.
  • Olive oil – Greek and Italian
    Yes, this list is heavy on proteins and fats, which testifies to the foods that power me; I’d fight you for cheese, but never for a box of pasta. My belly rumbles when I’ve had biscuits or French toast for breakfast, but not when I’ve wolfed a few tablespoons of cannellini beans sautéed in olive oil with onions and garlic and seasoned with lemon.
  • Salt
    An acquaintance, observing my twitchy salt trigger hand at the table, once joked that I should have a salt lick installed in my home. I’m a big fan. I love that you can season lightly at the beginning of cooking in order to cut down on how much you need later. (Pasta water, for example, should be seasoned with at least a tablespoon.) I always have Kosher and sea salt on hand, and sprinkle the latter liberally on eggs and avocados.
  • Cheese
    It was only when I attended the Vermont cheesemakers’ festival many years ago that I felt truly at home in this world. Here were bearded men holding babies and arguing about the difference between 18-month and 30 month Comté; there were women tipping back beer while debating the merits of Brillat-Savarin and Camembert. I’ll always have a knob of cheddar, some twisty, stringy Oaxacan cheese, or a fresh cheese in my fridge.
  • Coffee
    Because life is short, and it’s best to stay alert to catch it all. I have learned the hard way not to leave the house without coffee, as I am not a good person without it in my system. These days I stock up on locally roasted, chocolatey Ethiopian Forty Weight beans.
  • Beans
    Cheap, cheerful, and plentiful in my Mexican-American neighborhood, beans are a major staple in my home. Ideally I have a bag of cannellini and another of black, which are less expensive and lighter than the heavy pre-soaked, pre-cooked beans, but I like to have those, too, for those hangry, rushed weeknights that sideswipe all of us.

And many readers of this blog have trouble making a good gravy. Even I do, at times. Here, from the same source is how to make gravy.

  1. Step One: Choose Your Gravy Style
    As much as we absolutely sympathize with the urge to guzzle gravy by itself, it is admittedly a finishing sauce, not a complete meal on its own. Therefore, it’s important to consider what style of gravy you’d like to go for; that means, ultimately, considering what kind of foods the gravy will be topping. It also means considering whether you have the ingredients on hand to make the base flavor behind most gravies. For white gravy, you’ll want butter, milk, ample salt and pepper, and possibly pork fat. For brown gravies, you’ll want some sort of stock, and ideally, fat drippings and browned bits from recently cooked meat. If you or your dinner guests are vegetarian, you can use vegetables that impart a good bit of umami flavor, like mushrooms or onions. Those ingredients can also be used to amplify your meaty gravies.
    You’ll also want to think about whether you want a smooth finish to your gravy, or if you’re fine with meaty bits in the sauce. If you’d rather a gravy that mimics store bought, you’ll need to use a sieve to strain out any pieces of meat, onion, or mushroom that might be roughing up the gravy’s finish.
  2. Step Two: Make Your Roux
    Making roux is the most critical step to making a good gravy. To many home cooks, it’s also the most nerve-wracking; though it’s not nearly as intimidating a process as it might seem at first. Once you master it, you’ll open yourself up to a lot of other culinary possibilities, like bechamel and hearty stews. To make a roux, you’ll need two things: fat and some sort of thickening agent. Usually, that agent is flour, but cornmeal or cornstarch can also be used, as demonstrated in Uncle Ellis’ recipe listed above. You can also use seeds and nuts (like pine nuts) to thicken your roux, as long as you grind them into a paste first. This method may still require some flour, however.
    To make a roux, warm a couple of tablespoons of butter, bacon drippings, or some other form of fat into a pan over medium-high heat. Once the fat is warm, add in your thickening agent, one tablespoon at a time. Stir the mixture until it begins to brown. If you’re making a country or white gravy, you’ll want it to just barely change colors; it’ll smell slightly nutty and have the texture of wet sand. If you’re making a brown gravy, let the roux cook for a little longer. Just don’t let it get too brown; the more a roux cooks, the less thickening power it has. Dark brown roux is best used in dishes with thinner sauces, like gumbo.
  3. After you’ve cooked your roux, slowly add in your liquid. For white gravies, this would be milk; for brown, this would usually be a stock of some sort. Make sure to add your liquid slowly—less than a quarter of a cup at a time is fine. Stir constantly while you’re adding it, too; if possible, you might even want someone else to slowly pour while you stir. The goal is to emulsify the liquid with the hot roux for a smooth gravy that has minimal lumps. If the liquid is added too quickly, the gravy won’t thicken properly.
  4. If something is going wrong with your roux or you’re feeling a little nervous about making one, check out this troubleshooting guide. It’ll take you through the most common mistakes. Adding hot liquid to a hot roux (or cold liquid to a cold roux), for example, will result in a lumpy mess, which is why you want to use cold liquids when using the stovetop roux-making method. And if roux-making ends up becoming one of your most-hated kitchen activities, it’s worth mentioning that roux can absolutely be made up ahead of time. Just keep it in a container in the fridge, and make sure only to add it to hot liquids so that you’re spared the lumpy gravy that results from the temperature mistake mentioned above.
  • How to Make Brown Gravy
    Brown gravy is one of the most universally applicable forms of gravy. For this recipe, you’ll want to gather fat drippings; these can be collected (and stored for later use) the next time you make a roast, cook a turkey, or simply fry up some bacon in the morning. If you don’t have enough (or any) animal fat, you can also, of course, just use butter. It won’t be quite as flavorful as drippings, but it will absolutely still do the job.
    Once you’ve made your roux, you’ll want to add your liquid to finish your brown gravy. Oftentimes, this will be the stock or any thinner drippings you may have still from your roast, but you can also use canned or boxed stock to finish off your gravy. Add the liquid to your pan slowly, and stir constantly until the sauce coats the back of your spoon. After about three to five minutes, your gravy should be ready to serve.
  • How to Make Mushroom Gravy
    Mushroom gravy follows almost exactly the same process as brown gravy. After adding a chicken (or vegetable) stock and thickening the gravy, however, you will want to add sauteed mushrooms and shallots to the sauce. If you’re looking for even more flavor (and you’re using meat products), consider sauteeing the mushrooms and shallots in your pan drippings before you make your roux. Remove them from the pan, and then proceed to the next step. You’ll come out with an even more full-bodied gravy that’s perfect for your next steak or stroganoff.
  • How to Make Onion Gravy
    As with mushroom gravy, onion gravy is yet another variation on the classic brown finishing sauce. With this variation, however, it’s worth considering whether you’d like a creamier consistency; as noted in the Caramelized Onion Gravy recipe above, milk makes for a great addition to this gravy variant. If you’re looking for an even easier way to incorporate onions into your gravy, sprinkle them with flour after softening them in the pan, and then proceed to make your roux. The flour-covered onions will help you get your gravy to the dinner table even faster.
  • How to Make Fruit-Infused Gravy
    We know—the idea of fruit-flavored gravy might sound bizarre. But when paired with the right entree, it can be the perfect accompaniment. For this variation, you’ll want to cook a fruit base that compliments your final dish; apple cider can be reduced into a great gravy, but tangerines, cherries, and cranberries would also be a delicious accents to a holiday feast. Once you’ve made a fruit juice that suits your taste, combine with stock, if desired, and add to your roux.
  • How to Use Beer, Wine, or Spirits to Make Gravy
    Whiskey, sherry, wine, and beer can all make for fantastic gravy flavors. And if you’re ambitious, they can also do the duel job of serving as a marinade for your meat. To incorporate alcohol into your gravy, decide whether you would like to add it cold to an already finished gravy, or whether you would like to use it as a cooking liquid first. If the former, make roux as described above and slowly whisk in a quarter cup to a 1 ½ cups of your desired brew. If you’d like to use your gravy as a marinade first, however, cook your meat (either in a slow cooker or on the stove) until tender in a mixture of your chosen alcohol and stock. Remove the meat and strain out any bits that may still remain in the sauce; add the alcohol and stock mixture to a pot, heat it up, and stir in flour a tablespoon at a time. Soon, you’ll have a custom gravy that highlights the flavors you initially imparted into your entree.
  • How to Make Tomato Gravy
    If you love tomatoes, then you’ll adore a gravy that incorporates the sweet, acidic fruit. For this gravy, add tomatoes to your drippings and cook them thoroughly. If they’re whole tomatoes, make sure the skin blisters before breaking them open. Then, once your tomatoes are cooked down and seasoned, add in flour to thicken your sauce. Serve over burgers, pork chops, biscuits, or anything else that you’d prefer topped with tomato-y goodness.
  • How to Make Redeye Gravy
    Redeye gravy is a Southern delight that doesn’t get its due. The caffeine-infused sauce is great when served over country ham and biscuits, and it’s also a great alternative topper for country-fried steak. To make redeye gravy, cook chopped up bacon and ham in butter, along with some onion and garlic, if desired. Add flour and cook your roux, then slowly mix in milk, broth, and cooled, already brewed coffee. Pepper to taste, and feel free to add in some chopped chives or cayenne if you like.
  • How to Make Egg Gravy
    Another Southern staple, giblet gravy is great when dripped over mashed potatoes or bits of turkey. The addition of hard-boiled egg also adds intrigue and flavor to this gravy variation. For this recipe, make gravy using chopped up turkey giblets and turkey neck. Leave these bits in, if desired, once the gravy has thickened. Slice and stir in a hard-boiled egg before serving.
  • How to Make Country Gravy
    Sausage gravy is a comforting treat that every home cook should learn how to make. For great, at-home sawmill gravy, brown some sausage (or use a plant-based meat or textured vegetable protein). If needed or desired, add some butter for extra fat. Then, add some flour to the pan, cooking your roux while adding salt and pepper. Next, slowly stir in milk to finish the gravy off. Cook until thick, and serve over biscuits, mashed potatoes, country-fried steaks, or whatever else you think could use a savry, decadent topping. If you like a little extra spice with your gravy, consider stirring in a can of Ro-Tell tomatoes for an even tastier treat.
  • How to Make Gravy with Chocolate
    Appalachian readers may already be familiar with chocolate gravy—a sweet, thickened sauce that’s sometimes served over biscuits. But if you haven’t had a chance to try it yourself, there’s no time like the present. For this recipe, melt butter in a pan and then whisk in flour, sugar, salt and cocoa powder. Then, slowly add in milk once the roux has cooked. You’ll end up with a thick, chocolatey sauce that’s obviously different from the gravies you may be accustomed to, but no less delicious.
    If you’re a fan of Mexican food, then you may prefer a mole inspired version of gravy. For this recipe, you’ll want to make a turkey giblet stock that incorporates toasted chiles (preferably ancho chiles, but use whatever you like best). Once you make a stock using turkey fat, or some other available fat, pour in some of your chile-infused broth, thicken the gravy, and stir in about two ounces of dark chocolate after removing your pan from the heat, along with about a tablespoon of balsamic vinegar. Serve and enjoy.
  • How to Make Gravy Even Easier
    Gravy isn’t exactly time-consuming to make, but if you need to whip up a delicious gravy at the last minute, we have a few hacks for you. For one thing, you can dissolve a bouillon cube in water and use that for stock, if you’re out of the real thing. You can also use poultry seasoning to punch up a gravy made without drippings. And if you’ve got some extra biscuits around, but no time to make a true sawmill gravy, then add some crumbled up biscuits, hot sauce, and seasonings to a blender. Heat up about a cup of milk for each biscuit you use, then add that hot liquid to a blender, cover the top with a towel, throw in some butter, and hit puree. You’ll have an instant gravy that you can immediately serve over your entree.
  • Share this:

    • Email
    • Pinterest
    • Facebook
    • Print
    • Instagram
    • More
    • Twitter
    • Instagram

    Like this:

    Like Loading...

7 Tips for Cooking At Home

11 Tuesday Feb 2020

Posted by Bob and Robin in Beef, Buy Idaho, Buy Local, Chef Jacques Pépin, Classic Cuisines, Classics, Classis Sauces, Cooking Styles, Educational, Ethnic Foods, Recipes, What's For Dinner?

≈ 1 Comment


There are many times when I get ideas/suggestions from the food blogs that I subscribe to. One such reference is Foodie Crush. Recently they offered suggestions on tips to make superb meals at home. (It’s not difficult!)
I will list the headings here and then you can read the entire – it’s not long – article by using the link above, “7 Easy Tips to Cook More at Home“. Enjoy!

  1. Start with favorite recipes and organize your list.
  2. Prep ahead of time.
  3. Keep staples stocked.
  4. Whip up one-sheet or one-pot meals.
  5. Host more dinner parties.
  6. Invest in equipment you’ll love and use.
  7. Make now, freeze for later.

And then try this recipe adapted from Chef Jacques Pépin. Great for Valentines Dinner coming up.

Beef Stew in Red Wine Sauce

Source: adapted from Chef Jacques Pépin
Active Time: 1 hr
Total Time: 2 hr 40 min
Serves: 4
 
Ingredients:
1 T unsalted Butter
2 T Olive Oil
2 lbs trimmed Beef Flatiron Steak, Beef Cheeks or Chuck, cut into 8 pieces
Celtic Sea Salt and fresh ground Tellicherry Black Pepper to taste
1 c finely chopped Onion
1 T finely chopped Garlic
1 T All-Purpose Flour
750-ml bottle dry Red Wine – Cab Sauvignon, Merlot, Pinot Noir, Syrah or Zinfandel
2 Bay Leaves
1 med Thyme sprig
5 oz Pancetta
15 Pearl or small Cipollini Onions, peeled
15 Crimini Mushrooms
15 Heirloom Baby Carrots, peeled
Sugar
Chopped fresh Italian Parsley, for garnish

Directions:
1) Preheat the oven to 350° F. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.
2) Cover the casserole and transfer it to the oven. Cook the stew for 1½ hours, until the meat is very tender and the sauce is flavorful.
3) Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it ½ inch thick, then cut the slices into 1-inch-wide lardons.
4) In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, ¼ cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
5) To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley and serve.

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...
← Older posts

  • Bob and Robin
  • rockinrobin43

Meta

  • Register
  • Log in
  • Entries feed
  • Comments feed
  • WordPress.com

Copyright Notice

Creative Commons License
This blog and all work herein is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.

The Current Weather at the Captain’s Shack

Click the image to see the very latest and current weather at the Captain's Shack in Boise, Idaho

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 174 other followers

Thanks to all of these readers of this blog!

  • 267,864 Folks Reached

Monthly Archives of this Blog

Translate This Page

Assoc of Food Bloggers

Association of Food Bloggers

BFM Drive-Thru

Boise Farmers Market Drive-Thru

Air Fryer Cooking Time and Temperature Conversion Calculator

To convert to the AirFryer

AirFryer Recipes

https://www.airfryerrecipes.com/

Air Fryer Conversions

Rule of 25%. Reduce oven/frying temperature by 25% and time by 25%.

Fork To Spoon – Air Fryer and Instant Pot Recipes

Great resource for AF and IP information and recipes.

AirBnB Buhl, Idaho

Welcome to Mary Anne’s place, a historic cottage in the heart of Kelley’s Canyon Orchard. Just 20 minutes from Twin Falls, unwind in this quiet retreat by enjoying the pleasant sound of a nearby creek and views that look out into the orchard. 4 guests · 2 bedrooms · 3 beds · 1 bath, Wifi · Free parking · Kitchen, Entire House! 1903 River Rd, Filer, Idaho 83328

Snake River AVA (Idaho Wine Districts) Happenings

Follow what is happening in the Idaho wine districts, Snake River AVA, Eagle Foothills AVA and the Lewis and Clark AVA. Events, tastings, dinners and other exciting happenings. Look for BNB's at a winery.

Bloglovin’

RSS Links

RSS Feed RSS - Posts

RSS Feed RSS - Comments

-----------------------
I Know. Not Idaho Products, But still Worth A Try!
----------------------

Rockin’ Rs

----------------------
Items of Blog Interest.
-----------------------

Member of The Internet Defense League

The History Kitchen

Interesting historical information about food - prep, origins and uses. Written by a kitchen anthropologist!

-----------------------
Of Concern To This Blog
----------------------

Recent Posts

  • It’s Been A Good 2 Weeks
  • “Chopped” In the Kitchen
  • Some More Dishes to Try
  • Chopped In The Kitchen
  • Surprise Meals

-----------------------
Think Local!! Buy Local!!

Let them know you saw their logo on this blog. Thanks!
----------------------

Buy Local!

If you are not from Idaho, think about Buying Local in Your area! As for us, we have lived in Idaho since 1982. We Buy Idaho wherever possible.

Chef Jake Sandberg, Crispeats

Food References and Recipes

Buy Local

And it does ... Just Make Sense! Regardless of where you are from.

------------------------
Think Local!! Idaho Products.

Let them know you saw their logo on this blog. Thanks!
-----------------------

The New Boise Farmers Market

Summer and Winter - 1500 Shoreline Dr, Boise (Americana and Shoreline)

Idaho Farmers Markets

A listing of statewide Farmer's Markets with contacts.

Find Your Local Farmers Market

Click on the graphic to find your local farmers market either by city or zip code.

Acme Baked Shop, Boise

Available at the Boise COOP. Some of the best bread in Boise and all local!! They make the bread for the 10 Barrel Brew Pub, Angell's Bar and Grill, Salt Tears, all here in Boise. Awesome rye bread that actually tastes like rye bread. And the baguettes .... Wonderful. (208) 284-5588 or runsvold2000@gmail.com

Brown’s Buffalo Ranch

Give them a call or EMail for awesome buffalo meat.

Desert Mountain Grass Fed Beef (formerly Homestead Natural Beef)

Desert Mountain Grass Fed Beef, with Bob and Jessica Howard of Howard Ranch in Hammett. The company will only sell whole animals to the Boise Co-op and Whole Foods stores in Boise and Utah. They will also be at the Boise Farmers Market.

Falls Brand Pork roducts

Click the image for pork recipes.

Kelley’s Canyon Orchard

1903 River Rd, Filer, ID 83328 Hours: 10am - 6pm, Phone: (208) 543-5330

Malheur River Meats

Matthews Idaho Honey

Matthews All-Natural Meats

Meadowlark Farms

All natural Eggs, Lamb and Chicken

Purple Sage Farms

Reel Foods Fish Market

1118 Vista Avenue, Boise, ID 83705 (208) 713-8850 Monday-Friday: 10am-6pm, Saturday: 9am-5pm. Sunday: Gone Fishin’

Standard Restaurant Supply

Plenty of items for the home, too. Check them out. 6910 Fairview, Boise 83704 (208) 333-9577

-----------------------
Some Awesome Recipe and Spice Sources. Culturally diverse.

Let them know you saw their logo on this blog. Thanks!
------------------------

Crockpot Recipes

Many good recipes here.

A Taste of France

A collection of French recipes

Basque Recipes

Best Ever Recipes of Mexico

Malaysian Recipes

Awesome Malaysian recipes.

Memorie di Angelina Italian Recipes

My Best German Recipes Web Site

Regional and Oktober Fest Recipes

There are a lot of recipes here.

Sauer Kraut Recipes

Recipes By Robin and Bob

Recipes that we have collected and created throughout the years.

Recipes of Elizabeth W. Young, Bob’s Mother

These are the recipes that my Mother collected over 85 or so years. The photo of my Mother was one of the last I have of her. It was taken in July, 1987.

Recipes From The Mediterranean Area

Soup and Chowder Recipes

Recipes from "My Recipes"

Deep South Dish Recipes

The Recipes of Greece

Tasty Mexican Recipes

The Shiksa In The Kitchen

Great Jewish recipes!

-----------------------
Some Great Boise Restaurants.

Let them know you saw their logo on this blog. Thanks!
-----------------------

Asiago’s – Italian

Bella Aquila, Eagle, ID

775 S Rivershore Ln., Eagle, ID 83616 (208) 938-1900

Bar Gernika – Basque Pub and Eatery

202 S Capitol Blvd, Boise (208) 344-2175 (Checked)

Chef Larry’s Cafe, Titusville, FL

1111 South Washington Street, Titusville, Florida

Capitol Cellars

Awesome food and wine!

Cottonwood Grille

913 W River St., Boise (208) 333.9800 cg@cottonwoodgrille.com

Enrique’s Mexican Restaurant

482 Main St., Kuna (208) 922-5169 New name. Was El Gallo Giro. Same owners and kitchen. The Best Mexican restaurant in the Boise/Kuna area, bar none!

Flying Pie Pizzaria

Goldy’s Breakfast Bistro

108 S Capitol Blvd., Boise (208) 345-4100

Goldy’s Corner Cafe

625 W Main St., Boise (208) 433-3934

Guanabanas – Island Restaurant and Bar

960 N Highway A1A, Jupiter, FL

Janjou Pâtisserie

Janjou Pâtisserie, 1754 W State St., Boise, Idaho 83702 (208) 297.5853

Mai Thai Asian Cuisine

750 West Idaho Street Boise, ID 83702 (208) 344-8424

Mazzah Grill – Mediterranean and Greek Cuisine

1772 W State St., Boise (208) 333-2566

Richards Inn by Chef Richard Langston

Formerly - Vincino's. New location at 500 S Capitol Blvd., Boise (208) 472-1463. Reservations are highly suggested.

Sakana Japanese Sushi Bar

7107 W State Street, Garden City. (208) 853-4993 and they are open Mon – Thursday: 11:00am – 10:00pm, Friday and Saturday: 11am – 11pm, Sunday: 12 noon – 9pm

The Orchard House

14949 Sunnyslope Rd., Caldwell (208) 459-8200

The Ravenous Pig

1234 N. Orange Ave. Winter Park, FL

-----------------------
Think Local!! Boise Breweries, Brew Pubs and Wine Bars.
Let them know you saw their logo on this blog. Thanks!
-----------------------

10 Barrel Brewery Boise

830 W Bannock St., Boise (208) 344-5870

Cloud 9 Brewery and Pub

Opening Fall 2013 in the Albertson's Shopping Center, 18th and State in the old Maxi Java

Edge Brewing Company

525 N Steelhead Way, Boise, ID 83704 (208) 323-1116

-----------------------
Miscellaneous Items
-----------------------

Blog Syndication

NetworkedBlogs
Blog:
Boise Foodie Guild
Topics:
Food, Recipes, Cooking
 
Follow my blog

Blog Badge

Local & Regional Food Blogs - BlogCatalog Blog Directory

  • Follow Following
    • Boise Foodie Guild
    • Join 174 other followers
    • Already have a WordPress.com account? Log in now.
    • Boise Foodie Guild
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: