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?

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Das Alpednhaus, reuben sandwich

Das 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

Wine and Beer selections.

Wine and beer.

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 Wolrd Rye, as Acme calls it. Portions are very adequate.

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, red cabbage, Salt, Sauerkraut, What's For Dinner?, White Cabbage

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fermentation, sauerkraut

Not 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.

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.

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, Marchesi Winery, Photos By: Bob Young, Pinot Grigio, Sauerkraut, What's For Dinner?

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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.

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

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, Traditional Foods, What's For Dinner?, Whats For Breakfast?

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Philly, Rappa Brand Scrapple, scrapple, sourdough toast

Well, 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

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

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?

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

Yup! 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

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!

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!

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?

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German Recipes, pork and sauerkraut, Sauerkraut Recipe

Fall 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!

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, Traditional Foods, What's For Dinner?

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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

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

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

We 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!

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

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

It’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!

Great Fall, Oktober Fest Dinner

27 Saturday Oct 2012

Posted by Bob and Robin in Beer and Ale, Brats, Ethnic Foods, Main Dish, Oktoberfest, Photos By: Bob Young, Sauerkraut, What's For Dinner?

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boise state university, coach peterson, food

A very typical Fall day. Cool. Rain. Snow – in the mountains where it belongs. Good football games:U of Delaware lost, but a good game. Boise State University beat Wyoming 45-14. They are now 7-1 and Coach Peterson is 80-7. But better than that, is this meal we had after the games. Delicious! Enjoy.