06 Monday May 2013
A good dinner tonight! Left-Click to see larger image. VOTE above. Thanks!
Homemade Black Bean and Corn Salad
05 Sunday May 2013
We wanted to try something different tonight with broiled lamb chops. So we decided to stuff a sweet onion with fresh asparagus and just a “tad” of cheese. (Photo to the left.) There was enough liquid in the onion and cheese to keep this very moist. Baked it off for about 45 minutes at 375 degrees F. When we make it again, I will remove more of the interior of the onion – make thinner walls – and add more asparagus. It was quite good! Here is the plated dinner. Left-Click to see enlarged. Enjoy and please VOTE above. Thanks!
Asparagus Stuffed Sweet Onion
Green Salad with Beets, Tomato and Carrot Strings
Serve with a good, light red wine as pictured here.
04 Saturday May 2013
Green Salad
pickled beets and hard cooked eggs
2012 Sawtooth Winery (ID) Gewurtztraminer
Such a good dinner last night. It was yummy! Left-Click the photo to see enlarged. Enjoy. Cheers!
06 Sunday Jan 2013
Another delightful dinner. A change from the “Old Peoples” Fried Chicken, Mashed Potatoes and Peas Sunday fare. This was awesome!
Cream of Idaho Potato and Leek Soup
Truffle Butter Sauteed Idaho Wild Chukar and Pheasant
with
mustard cream sauce
Mashed Garlic Carrots and Potatoes
Tomato and Cucumber Salad
with
kumquat dressing
26 Wednesday Dec 2012
Posted in Breakfast, Buddy, Captain's Shack, Celebrations, Christmas, Cod, Comfort Food, Dried Corn, Food, Food Prep, Holiday Gatherings, Holiday Menu, Lamb, Main Dish, Party Time, Photos, Photos By: Robin Young, Recipes, Salad, Salads, Seafood, Side Dishes, Sole, Soup, Special Dinners, Special Events, What's For Dinner?, Wine and Food, Wine and Food Festivals
Oh, my! What a great two day Christmas celebration!! Great food! Great wines! Great family! I just love it when the extended family – at least the Idaho portion – all get together and have a good meal together. Thank- You Mac and Marnie for the Christmas dinner. And Thank-You everyone for all of the great gifts! And Mac, for making the Italian Wine Cork Retriever!!! And Buddy got his Piglet! I think he thinks he is being replaced. Not a chance!! (Left-Click any of these photos for a larger view.)
But let’s start with Christmas Eve food. Robin and I spent a nice quiet evening at home. To start with, we made a salad of Caprese Scallop Stacks and then for the entree we made Cod with Tomato Cream Sauce. I used both Cod and Sole in this recipe. These were really delicious. The photos are posted below.
Caprese Scallop Stacks
Cod with Tomato Cream Sauce
Then for Christmas morning – I remember my Mom running downtown in Newark, DE., to Bing’s Bakery and picking up a Christmas Morning Pastry Wreath – Robin made these wonderful cheese Danishes. I was still asleep when I smelled this wonderful aroma, drifting through the house. It was these pastries. Yum-O!
Cream Cheese Danish with Wild Idaho Huckleberry Jam and Sliced Pear
Then in the afternoon, we packed up the car and went to Marnie and Macs for an awesome dinner. And a yummy dinner it was. Marnie made a root vegetable, slightly curried, creamy soup that was delicious. We want the recipe, Marn. (Sorry I didn’t get a photo of it.) And Mac did a great job with the lamb. But look at what they made.
Green Bean Casserole
Roasted Lamb with Mint Jelly
Roasted Potatoes
Dried Corn with Poblano Peppers
Noel Log
And to go with the dinner and the chocolate dessert, some wines we pulled. Enlarge the photos and read the labels. Especially the vintages. These were awesome!
Then we all gathered around the beautiful Christmas tree that Marnie and Mac had decorated.
Madison and Chris
Madison, Coco and Sophia
Maggie and Sophia
Mac and Ray
So there was our fantastic Christmas! And like I said before: Great Food! Great Wine! Great Family! Who could ever ask for anything more? Not me.
21 Friday Dec 2012
Posted in Captain's Shack, Food, Food Prep, Lamb, Main Dish, Photos By: Bob Young, Rice, Salad, Salads, Salmon, Seafood, Things To Do, Tomatoes, What's For Dinner?
Tags
Here are two super dinners that we had. Both can be made within 30 minutes and are very easy to do. Enjoy and don’t forget to Rate these articles. Just click the Stars!
Lemon Curd and Old Bay Broiled Copper River Salmon
Spinach and Applesauce Salad
Rice and Asparagus
Broiled Garlic and Rosemary Felzien Family Farm Lamb Chop
Steamed Spinach with Tomatoes
Buttered Corn
12 Wednesday Sep 2012
Posted in Photos, Photos By: Bob Young, Salads, Special Events, What's For Dinner?
“The Hand”
It is not often that one gets treated to such a variation on a wine dinner. But Cristi and Crew did an awesome job this time. Her challenge – Wine to go with her weekly garden basket. In other words, I think, the theme was Salad and Wine. What wines go with a salad and can you make a five course dinner by using salad “fixins”. You sure can. Just look at what Cristi and The Buzz came up with. A super meal! And yes, we still had our 7 wines to go with the meal. For starters, we had Cristi’s Choice. (1) 2010 Reinares Tempranillo. 13% alc. A bold red that deserves the 18 points that I gave it. Finishes well with long lasting flavors. (2) 2011 La Yunta Torrontes. A very good wine from Argentina with clean, yet sharp, flavors. Easily rated at 17. Remember – the Top Score would be [20]. Here is the rest of the meal and wines. Left-Click any of these photos for a larger view. Enjoy and Cheers!
Fried Corn and Black Bean Salad
(Super salad!)
Greek Yogurt Potato Salad
(Another super salad!)
Roasted Broccoli and Feta Salad
2010 Starlane Sauvignon Blanc
14.3% alc. Yuk! eucalyptus and gooseberry. some celery on the nose. definitely not my favorite wine. much better with the food. [9] $17.00
Asparagus Caprese Salad
2008 Durigutti Bonarda
13.9% alc. really great with the basil and balsamic in the salad. deep and and rich body and taste. [18] $16.00
Roasted Eggplant Salad with Pita Chips
(A good salad. Like the eggplant.)
2008 Black Smith Merlot
14.2%. really went well with the eggplant.big, rich, clean and smooth. stands up to the sweet pepper. [10] $17.00
Black and Bleu Salad
2010 Ca de Calle Merlot
14.0% alc. blended with 2% Petit Verdot. a very good wine and woth the bottle price. [18] $20.00
Fruit Salad in a Cake Custard Cup
(a delightful dessert.)
2010 Six Hats Chenin Blanc
13% alc. really delightful and refreshing with the fruit. [17] $12.00
A great evening with a diversified menu and wine selection. I really think that Cristi and The Crew out did themselves tonight with everything they prepared. If you missed this, there will be others. The second Tuesday and Wednesday of each month. The same menu and wine selection is presented each night. Next month I understand that Soup will be the theme. Hope to see you there. Cheers!
09 Saturday Jun 2012
Posted in Photos By: Bob Young, Salads, Salmon, What's For Dinner?
Yes indeed! Two Days – Two Good Dinners! It’s coming up on the grilled vegetable dinners and the salad dinner. Look at these two. Enjoy!
Poached Salmon in Sparkling Moscato
white wine, lemon curd and tarragon
Steamed Peas and Brocolli
Oven Fried Sweet Potato
Garden Fresh Lettuce and Tomato
A really great two dinners and so very, very easy to make. In 30 minutes, you can have a complete and nourishing meal. Cheers!
26 Tuesday Apr 2011
Posted in Photos, Photos By: Bob Young, Recipe: Bob and Robin Young, Salads, Sushi Joy
We found this salad dressing at Sushi Joy – Chinese and Japanese Cuisine in Boise, and we do really like it. It is a pretty easy dressing and gives a salad a unique Asian or Japanese – Chinese flavor. I have arbitrarily named it Asian Salad Dressing and you can get a copy of it by following the link. We made a seafood salad – salad shrimp, crab, Romaine lettuce and tomato – and then used this dressing. The restaurant also uses a very similar dressing on their House Salad, which is simply lettuce and tomatoes. When we asked for the recipe they smiled, and said “Mayonnaise and lemon juice.” We said, “And sesame oil and ginger?” The owner just smiled and nodded. I love it when they do that. Now we have to figure out the amounts. It took three tries, and the third time, “Eureka! We found it!” Give it a try and see what you think. Cheers!
18 Monday Apr 2011
Posted in Recipes, Salads, Spring Vegies, Things To Do, Vegetables, What's For Dinner?
Now this salad looks like an awesome use of those Spring vegies that have made an appearance in your garden already this year. The recipe and photo comes from Food and Wine. Why not give it a try?
Recipe by: Seen Lippert
Source: Food and Wine
Pairing Suggestion: Piedmont, the original home of bagna cauda, is known for its Barolos and Barbarescos, but it also produces refreshing whites with the Arneis variety that pair nicely with the anchovy dip.
Ingredients:
Three 2-ounce cans oil-packed Flat Anchovies, drained and rinsed
10 Garlic cloves, thinly sliced
1½ c Extra-Virgin Olive Oil
4 T cold unsalted Butter
1 T fresh Lemon Juice
1 lbs Asparagus
1 lbs Fava beans or Edamame, shelled (about 4 ounces)
1 bunch Watercress, tough stems discarded
2 med Fennel Bulbs—halved, cored and thinly sliced lengthwise
2 bunches Red Radishes, trimmed
1 lbs Baby Carrots, halved
10 lg hard-cooked Eggs, peeled and quartered
Directions:
In a saucepan, combine the anchovies, garlic and oil. Simmer over moderately low heat until the garlic is very soft but not colored, about 30 minutes. Transfer the mixture to a blender and let cool for 10 minutes. Add the butter and lemon juice and puree until the bagna cauda is smooth.
Meanwhile, bring a large saucepan of water to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to a plate and let cool. Add the shelled fava beans to the boiling water and cook for 5 minutes. Drain and let cool under cold running water. Pat dry; if using favas, peel off the beans’ tough outer skins.
Mound the watercress on a large platter. Arrange the fennel, radishes, carrots, eggs, asparagus and fava beans on top in separate piles and drizzle with some of the bagna cauda. Pour the remaining bagna cauda into a small bowl and serve with the vegetable platter.
So now you are asking yourselves, “What is a bagne cauda?” Here is some information.
Bagna càuda, (from the Piedmontese “hot sauce”, alternatively written bagna caôda or bagnacauda, etymologically related to Italian root bagn-, meaning “wet”) is a warm dip typical of Piedmont, Italy, but with numerous local variations. The dish, which is served and consumed in a manner similar to fondue, is made with garlic, anchovies, olive oil, butter, and in some parts of the region cream. (In the past walnut or hazelnut oil would have been used.) Sometimes, truffles are used in versions around Alba. The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, carrot, peppers, fennel, celery, cauliflower, artichokes, and onions. It is traditionally eaten during the autumn and winter months and must be served hot, as the name suggests.
Originally, in Piedmont, the Bagna càuda was placed in a big pan (peila) in the center of the table for communal sharing. Now, it is usually served in individual pots (the fojòt, a type of fondue pot traditionally made of terra cotta).
Interesting. Cheers and enjoy this salad.
Boise Foodie Guild 