Located at 2025 12th Ave Nampa, Idaho 83686. This was a very good surprise! Super food. Great Waite Staff. Ambiance was OK – open and more like a country cafe, not formal like Mai Thai in Boise. From their website, “Looking for mouthwatering Thai restaurants in Nampa, ID? Call Thailand Express at (208) 501-7975 and ask all about our menu that is chock-full of delicious Thai Food. Our chef has years of experience working in top tier restaurants and provides some of the best Asian food in the area. Whether you are looking for quick and easy lunch specials to share with coworkers or something a little fancier for dinner, you will find it here. We have both spicy and mild dishes for the whole family.” Here is a link to Thailand Express.
We found their food to be deliciously intriguing. Not spicy hot, unless you want it that way. Very large servings – Robin and I could have shared a bowl of the soup – no telling how large the pot size of soup was. Probably good for a family. Presentations were good. Prices were good for the quality and serving sizes. Watch their opening times as they are open twice daily, with a break in the afternoon when they are not open. “NEW BUSINESS HOURS – LUNCH —Tuesday-Friday–11:00a.m.2:30p.m., Saturday-Sunday–12:00p.m.-3:00p.m., Dinner –Tuesday-Thursday 4:30p.m.-9:00p.m., Friday-Saturday 4:30p.m.-9:30p.m., Sunday 4:30pm – 9:00pm. Monday Closed”
We rate this 4-Stars out of 5-Stars – on their FB site and their website they have a rating of 4 1/2-Stars. We will return to Thailand Express by Chef Pong. Enjoy these photos of the evening. Left-Click any of the photos to see enlarged.
After an incredible two days of snow, we got close to 10″ here at the house (BSU will play San Diego State tonight in football. 21 degrees at game time; 12 degrees by the final bell. Hope San Diego can handle the cold! Game starts 8:15 MST on DirecTV 208, ESPNU.), it was time to make a super good Copper River salmon dish. Simple, but, I think, elegant. Quick and easy; a 30 minute meal. Left-Click to see the photos enlarged. Cheers!
And a super dinner it was! This is still my first pick for Indian food here in Boise. Easily rates 5-Stars out of 5. I spent a year in India, when I was 15, and I remember the smells of the fragrant spices. The Bombay Grill takes me back in time and brings back the enjoyable aromas and flavors of the spices and food. They do offer a full vegetarian menu, although we had chicken.
Then we went to see The Hundred-Foot Journey, a movie I highly recommend, especially if you like cooking. Basically, it tells a story of the clash between two cuisines, French and Indian. An Indian family buys a rundown restaurant across the street from a high end French restaurant. They remodel the building and open up their own restaurant. The movie mostly takes place in France. Here are some photos from the Bombay Grill, 928 W Main St, Boise, ID 83702, (208) 345-7888. I just wish their website was up and running. Enjoy!
If you want to make a change in preparing bone-in pork chops, try this method. It is not a strong Cajun spice flavor, but you know it’s there. An interesting change. The recipe is posted in the Recipe File above, but here it is also: Creole Slow Cooker Pork Chops. This might also be good using chicken. Maybe the thighs? Enjoy the photos! Left-Click any of the pictures to see enlarged.
What a great evening of music, dance and food! And such a great restaurant for the celebration – Kabob House, located at Maple Grove and Emerald in Boise. So what is “Nowruz”? To quote from a flyer they gave everyone, “Nowruz means “New Day” in the Persian language (Farsi), and is widely referred to as the Persian New Year. It also corresponds to the first day of spring and the beginning of the year in the Persian calendar … Nowruz is celebrated on the day of the astronomical Northward Equinox, which usually occurs on March 21 or the the previous following day, depending on where it is observed”. “…Originally being a Zoroastrian festival, and the holiest of them all, Nowruz is believed to have been invented by Zoroaster himself, although there is no clear date of origin. Since the Achaemenid era the official year has begun with the New Day when the Sun leaves the zodiac of Pisces and enters the zodiacal sign of Aries, signifying the Spring Equinox. Nowruz is also a holy day for Sufis, Bektashis,Ismailis, Alawites, Alevis, Babis and adherents of the Bahá’í Faith.” [Wikipedia] Interesting. Did you know that in 1752 England and it’s Colonies (the American Colonies) changed the new year from March 25 – the English calendar – to January 1 – the “New Style” calendar? (Connecticut State Library) The March 25 date also corresponded to the spring and the appearance of new plants. Left-Click any of these photos to see a large view. Here are some photos of the celebration. Cheers!
So there you have our celebratory New Year Nowruz dinner party. Fun and delicious. Great to see Soraya, Michael Moss and his wife and Barbara and Patrick Myhre. The food was super and the price was nominal. You see everything that we had, except for the chicken kabob which was Patrick’s, and we paid about $20.00 per person. I think that was a very good price. We will return to Kabob House. And from their FaceBook page, “Enjoy cuisine representing the culinary cultures surrounding the legendary Khyber Pass, with an extensive menu of Persian, Afghan, Indian, and Central Asian dishes. Buffet daily from 11am – 2pm. Dinner from 3:00 – 9:00pm.” They are located at 9140 W Emerald St Boise, ID 83704. (208) 995-0915 Cheers!
Last night Robin found this recipe for an awesome squash soup. Don’t stop reading! I am not particularly fond of squash either. But this is a really good soup. Easy to make and can be made ahead of time. I added the garlic clove to the recipe. We also added just a little rice that had been sauteed in the sage butter to the bottom of the bowl before ladling in the soup. A surprisingly good addition. Try this soup, you will probably like it. Cheers!
Butternut Squash Soup with Parmesan and Fried Sage Leaves
Source: Epicurious Butternut Soup with Parmesan and Fried Sage Leaves
Note: Fried sage leaves make a crispy garnish. Try them also crumbled on mashed potatoes and sautéed vegetables.
3 T Butter
1 Onion, coarsely chopped
1 clove Garlic, chopped
1 T chopped Fresh Sage
1 – 2¾ lbs Butternut Squash, halved, peeled, seeded, chopped (about 5 cups)
5 cups canned low-salt Chicken broth (We used fresh made duck broth)
1/3 cup freshly grated Parmesan Cheese
24 fresh Sage Leaves
Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped garlic and chopped sage; stir 1 minute. Add squash and broth.
Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes. Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves and serve with a good Pinot Noir like a 2008 Papapietro Perry Russian River Pinot Noir.
Such a good dinner last night. We finally got to use some of the chukar that Dr Mofid gave us. Thank-You, Afshin, it was delicious. We still have some left along with the pheasant. To the left is the plated dinner and below is what was on the menu. If you want the recipe, Click Here. You can also use Cornish Game Hens or chicken. Enjoy these photos of the process. Be sure to view the photos in full screen.
Quail and Sausage with Grape Sauce
Black Rice with Carrot and Celery
Lamb Sausage with Grape Sauce
Chukar with Grape Sauce
2011 Panul Cabernet Sauvignon
Fresh Made Popovers filled with Fresh Egg Salad
This was simply delicious!
Grilled Pork Ribs
Chinese Black Rice
Fresh Made Sweet and Sour Sauce
This was another great meal. I have never had Chinese Black Rice, but it is delicious! Fruity. Maybe a little sweet. Great with the pork. We had grilled three racks of these ribs and they were all super. Cheers!