• 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: Sauerkraut

Wurstküche

28 Sunday Jul 2019

Posted by Bob and Robin in Brats, Cooking Styles, German Food, Pork, Potatoes, Restaurants, Sauerkraut, What's For Dinner?

≈ Leave a comment

Tags

Bavarian food, German Food


This riverside restaurant has been serving customers since 1146. “In 1146, German builders completed work on a bridge crossing the Danube river in Regensburg, [Germany]. With the project finished, the tiny construction office next to the bridge found new life as a food stand serving meat dishes. Today, it still serves customers, making it one of the oldest restaurants in the world.
Customers in the early days were mainly dock workers, sailors, and builders constructing the nearby Regensburg Cathedral, which was built between 1280 and 1520 in the Gothic style.
In 1806, the Schricker family took over and started offering mainly charcoal-grilled sausages and sauerkraut. The family still runs the restaurant and gave it its current name, Wurstküche (“sausage kitchen”), or Wurtskuchl in the local dialect.” [ Atlas Obscura] Wurstküche or Wurstkuchl.

“On the Danube Troll, right next to the Stone Bridge, stands the historic Wurstkuchl for over 500 years. Where, even in the Middle Ages, the Regensburg stonemasons and dock workers allowed their strengthening, much remains the same today: the open charcoal grill, the homemade sausages from pure ham, the sauerkraut from the own fermenting cellar and the famous Wurstkuchl mustard the historical recipe of Elsa Schricker…The origin of the historic Wurstkuchl was a small building leaning against the city wall, which was used as a construction office during the construction of the stone bridge from 1135 to 1146. When the building, celebrated at the time as the eighth wonder of the world, was completed, the construction office moved out and the small building became the “cookshop on the little church”. The patrons of the cookshop were harbor and construction workers, hence the name “Kranchen,” the word for cranes or cranes. There were many dockers because the wealthy trading patrons of the Free Imperial City of Regensburg used the port intensively for centuries as a hub for goods from all over the world. The hungry construction workers, however, came mainly from the construction site of the Regensburg Cathedral.” [Wurstkuchl]

Interested in their products? Sausage? Sauerkraut? Potato Soup? All traditional German. Look here – Wurstkuchl Products. (Our sweet Mustard in USA: Our sweet mustard can be found in the USA through our wholesaler: http://www.mygermancandy.com)

So if you are in Germany and want some traditional food in an old, old restaurant, look here. Enjoy!

Share this:

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

Like this:

Like Loading...

Visit to Das Alpenhaus Deli

29 Thursday Dec 2016

Posted by Bob and Robin in 4-Stars, Acme Bake Shop, Acme Bake Shop Rye, Beef, Boise Area Food Adventures, Comfort Food, Cooking Styles, Das Alpenhaus Deli, Ethnic Foods, Food Photos, German Food, Housemade Sauces, Housemade Soup, Lunch With Robin, Photos By: Bob Young, Potato Salad, Potatoes, Sauerkraut, What's For Dinner?

≈ 1 Comment

Tags

Das Alpednhaus, reuben sandwich


das-alpenhaus-deli-signDas Alpenhaus Deli in Boise was a treat. Robin and I both had a Reuben, German Potato Salad and some Split Pea and Ham Soup (It’s 23 degrees outside!) The sauerkraut on the Reuben was superb – liked the Allspice. And both of us rated the deli 4-Stars out of 5-Stars. You can find more on the Reuben Sandwich at the following posts on this blog: History of the Reuben Sandwich, The Reuben Sandwich Challenge and Rachel Sandwiches for Lunch (Yes, there is a difference between a Rachel and Reuben sandwich!)
They are located at 1340 S Vista Ave, Boise, ID. They are open Monday-Friday: 10.00 a.m. to 6.00 p.m. and Saturday: 10.00 a.m. to 4.00 p.m. Seating is limited, but their take-out service is good. They do not, however, “… *not* take reservations or phone-in orders.”
Their menu changes weekly and the menu can be found on their website, listed above. For this week, here is a Weekly Menu Sample.
“Das Alpenhaus Deli is a luncheonette. This means that we serve a single daily hot special for lunch, served until it’s gone. If we have either run out, or you aren’t a fan of that day’s special then we also have daily soups and make custom sandwiches. It is a rotating menu and every week will differ from the previous week’s menu so be sure to check this page for the current menu. You can also find the menu on our facebook page, where it will be posted every weekend. Guten Appetit!

Das Alpenhaus Delikatessen is the Treasure Valley’s one and only German deli and market! From Beer and Wine to Europe’s finest assortment of chocolates, we pride ourselves in having the widest variety of German, Austrian and Swiss products that Boise has to offer. Our rotating lunch incorporates some of the area’s most popular dishes. Ranging from Käsespätzle to Wiener Schnitzel, there is sure to be something to satisfy your hunger.
Owners Jamie Webster and Greg Hanson opened the doors to Das Alpenhaus Delikatessen in October of 2016 and fulfilled their life-long dream of bringing a piece of the beloved Alps to the Boise area. Having been raised in a German family, the germanic culture has played a tremendous role in Jamie’s life. His love for the area was solidified when he spent an extended period of time living Thüringen, where he mastered the German language and gained an abiding love for the culture.
Many years later, Jamie and Greg are happy to share their love of Germany, Austria, and Switzerland with you. Whether you grew up in beautiful Germany, Austria or Switzerland *or* are simply looking for some great chocolate, it is their hope that Das Alpenhaus Delikatessen will have you feeling right at home. [Their Website]

Some available groceries

Some available groceries

Wine and Beer selections.

Wine and Beer selections.

Wine and beer.

Wine and beer.

Ordering area. Seating is to the left and just out of view. They were very busy.

Ordering area. Seating is to the left and just out of view. They were very busy.

We did a take-out. Reuben Sandwich Potato Salad Split Pea and Ham Soup We did like the Reuben - great horseradish in the Russian Dressing. Soup was good; Hearty. The potato salad was good. I missed the dill pickle slice with the Reuben and I think that the Acme Bakeshop here in Boise has much better rye bread - Old World Rye, as Acme calls it.

We did a take-out.

Reuben Sandwich
Potato Salad
Split Pea and Ham Soup

We did like the Reuben – great horseradish in the Russian Dressing. Soup was good; Hearty. The potato salad was good. I missed the dill pickle slice with the Reuben and I think that the Acme Bakeshop here in Boise has much better rye bread – Old Wolrd Rye, as Acme calls it. Portions are very adequate.

Share this:

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

Like this:

Like Loading...

Make Your Own Sauerkraut!

09 Sunday Oct 2016

Posted by Bob and Robin in Boise Farmers Market, Buy Idaho, Cabbage, Captain's Shack, Cooking Styles, Housemade Sauerkraut, Local Farmers Markets, Local Harvests, Local Markets, Pennsylvania Dutch, Photos By: Bob Young, Recipe: Bob and Robin Young, Salt, Sauerkraut, What's For Dinner?, White Cabbage

≈ 3 Comments

Tags

fermentation, sauerkraut


captains-shack_2Not at all difficult to make. It just takes some prep time, about an hour or so; a clean crock for fermenting the cabbage, there are really nice ones online; fresh cabbage, this is the perfect time of year to get some great cabbage from your local Farmers Market; a good recipe and many are available. Here is our recipe for Sauerkraut and you can modify this anyway you want to make it “yours”. Recipes, like dance routines, are only suggestions. The recipe listed here is also on permanent file in the Boise Foodie Guild Recipes listed above. Here is the process that I use. In the final photo, I seal the cabbage from air by (1) Covering the top of the cabbage with uncut cabbage leaves and not plastic, and (2) Make sure the water seal on the top of the crock is always full. At times, you will hear that kraut “perking”. It is fermenting when that happens – a good thing! Robin bought me this crock several years ago online. It is awesome! See the safety tips below.

Shredding the cabbage using a mandolin. See tghe belnd of red and white cabbage. 4 heads of white cabbage to 2 medium heads of red cabbage. Nice color blends.

Shredding the cabbage using a mandolin. See the blend of red and white cabbage. 4 heads of white cabbage to 2 medium heads of red cabbage. Nice color blends.

The shreeddedd cabbage in the crock. See the recipe for the spices I use. There are only 4.

The shredded cabbage in the crock. See the recipe for the spices I use. There are only 4.

Uncut cabbage leaves are placed on top of the shredded cabbage. Note the "water trough" on the edge of the crock. The top lid fits right in this "trench" and seals the mash from air.

Uncut cabbage leaves are placed on top of the shredded cabbage. Note the “water trough” on the edge of the crock. The top lid fits right in this “trench” and seals the mash from air.

Finally, weights - these came with the crock - are placed on the leaves to hold the cabbage under the liquid that forms. The idea is to keep the cabbage submerged and out of any air.

Finally, weights – these came with the crock – are placed on the leaves to hold the cabbage under the liquid that forms. The idea is to keep the cabbage submerged and out of any air.

Here are some great safety tips when making sauerkraut, or any fermented vegetables. Sauerkraut Fermentation Gone Bad. And from the site listed in the link,

Three Basic Fermentation Rules
1) Keep it Salty! Weigh your cabbage and vegetables to ensure you add the correct amount of salt to create a 2% brine. The correct numbers are 1 3/4 pound vegetables for 1 tablespoon salt OR 5 pounds vegetables for 3 tablespoons salt. Remember, these weights include not just the cabbage, but any vegetables and seasonings you’re mixing with the cabbage.
2) Keep it Under the Brine! Use some type of weight to keep fermenting cabbage and vegetables submerged, especially during the first 7-10 days when the microbial climate of your jar is established. Put on a lid to keep out the air! Fermenting is an anaerobic process.
3) Keep it Clean! No, you don’t need to sterilize equipment or use bleach, just make sure your tools, fermentation vessels and weights are thoroughly washed and well rinsed.

Share this:

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

Like this:

Like Loading...

Salmon with Mango Cream Sauce and Fennel and Peas

06 Tuesday Oct 2015

Posted by Bob and Robin in Boise Farmers Market, Cabbage, Captain's Shack, Harsch Fermenting Crock, Herbs and Spices, Local Farmers Markets, Local Harvests, Local Markets, Photos By: Bob Young, Pinot Grigio, Sauerkraut, What's For Dinner?

≈ Leave a comment

Tags

Harsch Fermenting Crock, Housemade Sauerkraut


After putting together 13 lbs of cabbage for Sauerkraut, from the Boise Farmers Market – shredding, salting, herbing, packing in the Harsch Fermenting Crock – I heard a faint voice asking, “What’s for dinner?” It was 4:15pm. Where did the time go? So we discussed salmon and fennel. Good start. I’ll come up with the rest. Here was our dinner and it was yummy.

Salmon with Mango Cream Sauce Sauteed Fennel and Peas Green Salad with Tomatoes and Beets 2014 Marchesi Winery Anjola Pinot Grigio

Sauteed Salmon
with
Mango Cream Sauce

Sauteed Fennel and Peas
Green Salad with Tomatoes and Beets

2014 Marchesi Winery Anjola Pinot Grigio

Share this:

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

Like this:

Like Loading...

Two Different Meals

27 Friday Mar 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Breakfast, Breakfast With Robin, Buy Idaho, Cabbage, Captain's Shack, Comfort Food, Green Salad, Housemade Sauerkraut, Photos By: Bob Young, Pork, Potatoes, Salads, Sauerkraut, Scrapple, Sourdough Bread, What's For Dinner?, Whats For Breakfast?

≈ Leave a comment

Tags

Philly, Rappa Brand Scrapple, scrapple, sourdough toast


03Sept2014_1c_Wine-MeetUp_Flatbread_Robin_GoodWell, I’m sure Robin liked these two meals – her plate was empty and clean! Buddy was with me. Wonderful dinner of pork, mashed potatoes and housemade sauerkraut. A Philly Breakfast of scrapple, scrambled eggs and sourdough toast. And now you are asking, “What is scrapple?” A Philadelphia area treat and staple. If you have never had it, think pork. Crispy fried. With a little ketchup. The “Scrapple Purist” like it thick sliced and no ketchup. Which ever way, it gets a crispy outside. Delicious! Yummy! It’s traditional! We have it shipped in from Bridgeville, Delaware. I know, that’s not Philly. The dish was originally from Philly and has since spread. But it has not traveled far. Enjoy these photos. Cheers! But first, dinner. Left-Click any of these photos to see them enlarged. Tonight’s dinner? Seafood Pot Pie with our Grandson Chris. He likes seafood. ‘Specially lobster.

Roasted Pork Medallions Green Salad with Carrot Strings and Pickled Beets Mashed Potatoes and Housemade Sauerkraut

Roasted Pork Medallions
Green Salad with Carrot Strings and Pickled Beets
Mashed Potatoes and Housemade Sauerkraut

Scramble Meadowlark Farms Eggs Acme Bake Shop Toasted Sourdough Scrapple

Scrambled Meadowlark Farms Eggs
Acme Bake Shop Toasted Sourdough
Rappa Brand Fried Scrapple

Share this:

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

Like this:

Like Loading...

Housemade Sauerkraut and ………

19 Friday Dec 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Rye, Blueberries, Boise Farmers Market, Buy Idaho, Captain's Shack, Comfort Food, Fruits, Housemade Sauerkraut, Local Farmers Markets, Local Harvests, Local Markets, Mushrooms, Oils, Pennsylvania Dutch, Photos By: Bob Young, Pickles, Reel Foods, Sauerkraut, What's For Dinner?

≈ Leave a comment

Tags

fresh sauerkraut, Housemade Sauerkraut, Mushroom Omelet, truffle oil, waffles


2014-Sauerkrout-LabelYup! It’s that time of year. Sauerkraut comes out of the crock and goes into pint jars. 8 of them. 14 lbs of fresh Idaho cabbage was fermented (krautenized) for 12 weeks at 65 degrees F. Oh yum! And it passed the test – Robin said it is good! And the graphic here is our label. But before one works on the kraut, one must have a good breakfast or two. Breakfast first …. Kraut second. Enjoy these photos – Breakfast first, kraut second.

Blueberry and Bacon Waffle with Whipped Cream and fresh Maple Syrup

Blueberry and Bacon Waffle
with
Whipped Cream and Fresh Maple Syrup

Bacon and Mushroom Omelet Fresh Blueberries and Raspberries Acme3 Bake Shop Toasted Rye Bread

Bacon and Sauteed Mushroom in Truffle Oil Omelet
Fresh Blueberries and Raspberries
Acme Bake Shop Toasted Rye Bread

Sauerkraut in the crock about ready to be liberated!

Sauerkraut in the crock about ready to be liberated!

Coney Island Hot Dogs Pickle Housemade Sauerkraut Plocman's Whole Grain Mustard

Coney Island Hot Dogs
Pickle
Housemade Sauerkraut
Plochman’s Whole Grain Mustard

Oh yummers! What a way to start a day and then relax at lunch. Fresh steamed Dungeness crabs for dinner. Famous Idaho Potato Bowl tomorrow – ESPN. See the Blue Field. See Boise and the mountains, which are getting snow as we speak. Baked potatoes with all the trimmings! And maybe a Stella. Cheers!

Share this:

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

Like this:

Like Loading...

Fall Is The Season For Sauerkraut

28 Monday Oct 2013

Posted by Bob and Robin in Bacon, Captain's Shack, Comfort Food, Ethnic Foods, German Food, German Recipes, Main Dish, Party Time, Photos By: Bob Young, Pork, Sauerkraut, Traditional Food, What's For Dinner?

≈ Leave a comment

Tags

German Recipes, pork and sauerkraut, Sauerkraut Recipe


Bob-And-Robin_Good-PhotoFall is in the air. 51 degrees and a light rain is falling. The perfect time of year for pork and sauerkraut, or, as My Best German Recipes say, “… Kassler Ribs with Sauekraut is a German specialty they are called in German “Rippchen” – Kassler is smoked pork from the loin and it comes in slices with or without the bone.” There you have the pork side of the equation, but what about the rest? What about the sauerkraut? How does one prepare it? Use a good fresh sauerkraut, preferably one you have made. But use one that has no herbs or spices. (I may have to change my recipe!! Here is a link to a Sauerkraut Recipe) Add the sauerkraut to a large pot. Add bay leaves, Juniper berries and pepper into a sachet. Add to kraut. Cook off some German Speck – or a good bacon – and some onion. Add to the pot of kraut and slowly cook for 20 to 30 minutes.
As for the recipe for the pork, try this one. German Ribs with Sauerkraut. There is also a link to making mashed potatoes to serve with this dish also. This sauerkraut dinner would also be good in a slow cooker with a pork roast. And here is yet another recipe that just might be the best in a Crockpot. Pork Roast mit kraut ist gut!. Anyway, some yummy things to think about on these Fall days. Enjoy!

43.624890 -116.214093

Share this:

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

Like this:

Like Loading...

Oktoberfest Pork Chops

01 Tuesday Oct 2013

Posted by Bob and Robin in Captain's Shack, German Recipes, Main Dish, Oktoberfest, Photos By: Bob Young, Pork, Recipes, Sauerkraut, What's For Dinner?

≈ Leave a comment

Tags

Oktoberfest, pork chops, sauerkraut


For dinner last night, Brian made Robin, Marnie, Mac and I these scrumptious Pork Chops with Ginger Pear Sauce. Thank you Brian for this delightful meal – he can be awesome in the kitchen – and all of your help these past several weeks. And I know Robin appreciates your being here for her birthday. Here is his dinner. Enjoy! Here is The Recipe for these chops.

Pork Chops with Ginger Pear Sauce Housemade Sauerkraut Mashed Potatoes

Pork Chops with Ginger Pear Sauce
Housemade Sauerkraut
Mashed Potatoes

43.624890 -116.214093

Share this:

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

Like this:

Like Loading...

Happy 2013 Everyone!

01 Tuesday Jan 2013

Posted by Bob and Robin in Appetizers, Captain's Shack, Celebrations, Crab, Crockpot, Finger Foods, German Recipes, Holiday Gatherings, Holiday Menu, Main Dish, Party Time, Photos, Photos By: Bob Young, Sauerkraut, Seafood, Shell Fish, Shrimp, Special Dinners, Special Events, What's For Dinner?, Wine and Food

≈ 1 Comment

Tags

byrd cookie company, finger foods, food, new years eve, red cabbage


31Dec2012_1_Captains-Shack_NewYearsEve_Red-Cabbage-And-Baked-PotatoWe do hope that everyone has a great 2013! And that you also had an exciting New Years Eve party. Robin and I did. Very quiet. But very delicious. Started out, somewhat, with this Red Cabbage and Sausage over a Baked Potato. It was yummy. Then we went to more of a party mode with the finger foods we made pictured below. Left-Click the photos to seed enlarged. Enjoy!!

A table full of Finger Foods.
Various Crackers and Chips
Steamed Shrimp
Crab Dip
Various Byrd Cookie Company Delights
Fresh Grapes
Shrimp Sauce
Stella Artois Goblets
Moscato d’Asti

A plateful of Yum!

A plateful of Yum!

43.624890 -116.214093

Share this:

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

Like this:

Like Loading...

Crockpot Sausage and Cabbage

29 Saturday Dec 2012

Posted by Bob and Robin in Brats, Captain's Shack, Comfort Food, Crockpot, Ethnic Foods, German Recipes, Main Dish, Photos By: Bob Young, Recipe By: Robin Young, Sauerkraut, Sausage, Things To Do, What's For Dinner?, Wine and Food

≈ 1 Comment

Tags

cabernet sauvignon, dinner, fennel seeds, food, red cabbage


29Dec2012_1a_Captains-Shack_Crockpot-Sausage-Cabbage-Wine_BetterIt’s snowing outside. Started this afternoon. And Robin said she wanted to make Sausage and Cabbage in the crockpot. This was scrumptious!! We used 1/2 head of red cabbage large chopped, 6 Falls Brand Smoked Sausages, 1 cup of a good white wine like a chardonnay or pinot gris, 1 onion large chopped, 3/4 cup of a flavorful sauerkraut (we used what we made), 1 can of whole beets and 1 T Fennel seeds. Place all in the crockpot, except for the beets, and cook for 4 hours on high. At 3 1/2 hours, add the drained beets. Serve with a 2009 Bedrock Winery Cabernet Sauvignon and you have an awesome. Dinner. Cheers!

43.624890 -116.214093

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 177 other subscribers

Thanks to all of these readers of this blog!

  • 274,319 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

  • A Little Variation of Eggs Benedict
  • Saint Jacques au Saffron
  • 3 Delicious Meals
  • To Chew or not to Chew? To Peel or not to Peel? Those are the questions.
  • Tri-Tip Grilled

-----------------------
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 61 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: