OK. This is an awesome French restaurant in Eagle, ID, just west of Boise. I know of no other French restaurant in the area of this caliber. Definitely a 5-Star restaurant! It really replaces Le Café de Paris and Andrea’s. Both of which have closed. Great interior ambiance – like sitting in a French café. The patio offers seating also, but on our visit, it was very hot. You may also have live music on the patio. It would be best to call for reservations if you decide to go. Both Chef Franck and his wife Michelle are very warm, charming and interesting. Anxious to answer question you may have. Here is some of the dishes we had and they were awesome. Delicious! Beautifully presented. Enjoy. We did. We’ll be back! Left-Click any of these photos to see them enlarged.
This was a fantastic event and I do hope we are able to enjoy it next year. It was hosted by the Idaho Truffle Association and you can get more information about Idaho truffles by clicking Here. The event was located at the Chateau des Fleurs located at 176 S. Rosebud Lane, Eagle, Idaho 83616, Phone 208-947-2840. And yes, this is a high-end, 5-Star restaurant. But worth every penny. Here is the exquisite Menu. Enjoy your meal. You can Left-Click any of these photos to see them enlarged.
And then for breakfast on Sunday morning, I made us Potato Benedict using Air Fried potato slices for the English muffin. Really good.
Since Boise State was playing the University of Connecticut, (BSU 62, UConn 7) we thought it would be fitting to have a shell-fish boil. Just did not have any sea water to boil the packs in nor any sea weed. Nonetheless, it was good. No! It was fantastic!
Per package, we used 1 lobster tail, 9 clams, 6 mussels, 1/2 ear corn and 8 small potatoes that we left whole. That was plenty per person. Wrapped the articles in cheese cloth, tied it into a package and placed it in sea salted boiling water for 20 minutes. Made some brown butter for dipping and some good wine and had a feast. Here are some photos. Left Click them to see enlarged. Enjoy!
Earlier this week, we had an awesome Scallops and Peas with Garlic Pasta. Here it is. Easy to do – Sear the sea scallops (the large ones), 4 per person, in butter with a little minced garlic. In the meantime, make about 1/4 pound angel hair pasta until adente. Add frozen peas and cook until peas are soft, if using frozen ones. Add to the seared scallops and mix well. Plate and top with chopped Italian parsley. Eat slowly and enjoy!
And then tonight, we had an awesome Baked Salmon with Green Beans, Garlic Mashed Potatoes and Israeli Melon. Simply delicious and quick and simple.
Snow! Cold! Great time to stay inside by the fireplace. Snow keeps falling. Lots of food. Seafood mostly for New Years Eve. Then vegetarian – roasted spaghetti squash. Look. And look, too, at the wonderful Beef Wellington that Chris and Anna made. Awesome!
And then, check this out! Chris and Anna made this beautiful – absolutely beautiful – Beef Wellington. Look at this.
Yes, congratulations to Skip and Melinda Smyser for 35 years of marital bliss! A great party at their restaurant in Boise, Capitol Cellars – a 5-Star establishment! (There is a permanent link to their restaurant in the sidebar.) Great party with some 30 year old wines that have aged well, just like the marriage. An interesting point – Skip Smyser was an Idaho State Senator for several years and many of the dishes served are of political slant. Check their menu on the site for some names. “Featuring Prime Rib six nights a week, our dinner menu is all about Idaho cuisine. You’ll be sure to find that almost every product is sourced locally.”
It could be anything! But hopefully, it’s always pretty good. Mostly healthy and always has a local product element. Local. That’s what we try to feature always! Beef, pork, lamb, seafood, greens, fruit, vegetables, eggs, mushrooms, sprouts. You get the idea. And what’s even more fun – sometimes … most times – is preparing the meals. Here are a few photos of some of the dishes we have made recently. If there is a recipe for the item, it may be in the recipe file as listed above or you can look for it by Clicking Here.
We were going to make Greek kabobs and I wanted to find a good Greek herb blend. There is a really good Greek restaurant near us, Mazzah Mediterrean and every time I walk by it, I get this wonderfully awesome aroma of Greek spices. So I found this chart of cultural Spice Blends. We used the Greek Spice and added Sumac and Marjoram. If you are looking for a particular blend, this may help. Save the image and print it out if you need to.
So there you have it. Not 100% local, but darn close. And this time of year with the Boise Farmers Market being open, it gets easier to buy those local products. Plus, our herb gardens are in full swing – bloom! Enjoy.
Really had fun preparing these three dinners. Some were better than others, but all were good. The quinoa in the Eggplant/Quinoa side dish, was under cooked and therefore still crunchy. Never did fluff.
The braise scallops and the braised tilapia were both very good. And the asparagus and onions were super. Here, take a look at these. No recipes available as these were put together “on the spot”. As the show says, open your baskets and make something from the ingredients. Really fun to work in the kitchen this way. Cheers!
At least I hope this post helps you to understand scallops a little better. The following information is from the Virginia Seafood Organization. Enjoy!
Market Forms – Fresh in gallons; frozen in 5 and 10 pound blocks; individually frozen in 1 and 5 pound boxes or bags. Scallops with roe, viewed as a delicacy in America and Europe, are available. A new product known as formed scallops is also available from some scallop processors.
Size – The sea scallop shell can grow as large as eight inches in diameter.The edible white muscle, or eye, can reach two inches in diameter. Scallops are designated according to count per pound: 10-20 per pound; 20-30 per pound; 30-40 per pound.
Taste/Texture – Scallops are tender with a sweet, nut-like flavor. The roe is pink with a firm texture when cooked.
Seasonality – Available year round.
Nutritional Value – 75 Calories (100 grams, 3.5 oz.)
Substitutability – The scallop can be used in some recipes to replace crabmeat or lobster. The roe is unique with its small pink, crescent shape and delicate flavor.
Folklore – While fish are often named after objects they resemble, in the case of the scallop it is the shellfish which has lent its name to other items. A scalloped hemline, for instance, resembles the fluting of the shell. Scalloped potatoes were named for their large shells once used as baking and serving containers for that dish. It is also the only bivalve to have a patron saint. The apostle St.James wore the shell as his personal emblem, which later became a badge for pilgrims who visited his shrine in the Middle Ages. Hence, Coquille Saint-Jacques.
Harvesting – Scallops are harvested by dredging in deep offshore waters. For maximum freshness, all processing is done at sea where they are cut, washed, bagged and stored on ice or frozen at sea.
Safety/Quality – Virginia’s waters and products are regulated by federal and state agencies including the FDA, the Virginia Department of Health, the Virginia Department of Agriculture and Consumer Services, the Virginia Department of Environmental Quality, and the Virginia Marine Resources Commission, insuring that only safe wholesome seafood reaches our customers.
Here is but one recipe for Coquilles St-Jacques from Saveur. The Coquilles St-Jacques are also known as Gratineed Scallops. Another recipe can be found for Coquilles St. Jacques at AllRecipes. And actually, it is this recipe from the Cooking Channel that brought all of this up. (Along with the fact that it is difficult, if not impossible, to find 10/1 scallops here in Boise.) We are going to try this tonight. It looks good! Seared Scallops and Prawns with Coconut Sauce and Tomato Mint Salsa. Have fun in the kitchen and Enjoy! We do.
It’s just so much fun to see some of the dishes being presented at awesome restaurants such as Vicino’s in Boise or maybe even State and Lemp, which we have not been to, yet. Makes me wonder what Andrae Bopp would think of this dish. I think it was that good. Left-Click to see the dish enlarged. Cheers!