Yea! The BFM (Boise Farmers Market) opened today for it’s 2019 season at their new location at Shoreline Drive and Americana in Boise. It was cold. No rain, though. And it was crowded. They did have treats for everyone as pictured here – Ham and Cheese Croissant – and other “goodies”. Dignitaries were there – Head of the Boise Chamber of Commerce, the BFM President and Mayor Dave Bieter. Great to have them all at the Grand Opening. Thank-You!
I have a new Air Fryer – actually several – recipe posted at Air Fryer Recipes on this blog and permanently listed above under Air Fryer Recipes. There is something that you should know before you try any of these recipes – and we hope you do and leave a comment – we DO try and work on ALL of the recipes in any of these locations and adapt them to our liking! Ideas come from many locations and resources – other food blogs, recipe connections, Food Network, PBS TV Recipe Saturday and many more.
And another note: The Boise Farmers Market (BFM) moves to it’s new location at Shoreline Drive and Americana Blvd on Saturday April 6, 2019! It’s been a long time in the works. Many, if not most of the produce and products sold at the market, work extremely well with the Air Fryer, and Instant Pot, recipes listed on this blog. See you at the Market! And from their email posting –
The Boise Farmers Market opens in TWO short weeks
on Saturday, April 6th! Join us for our Grand Opening Celebration
and all the goodness of Spring!
Parking and Navigating our New Lot!
The map below is of our new lot and the surrounding streets. Please take a couple minutes to look at it, familiarize yourself, and plan how you will arrive at the market.
Safety for our community, customers and vendors is the most important thing. Please be extra careful!
Directional arrows on the streets, entrances and exits.
There are light poles on the lot – be careful to watch for them when parking – especially when backing up.
Pedestrians! Scooters! Bikes! There will be pedestrians, scooters and bikes everywhere. Please look twice, or even three times!
5 Miles Per Hour is the parking lot speed limit. Please drive slowly.
When you are walking to the market entrances, please watch for cars.
We can’t wait to see you on April 6th!
Although it is not a national holiday, March 3rd is a special day for girls. Families who don’t have young daughters might not do anything special on this day.
March 3rd is Japanese Girls’ Day or Hinamatsuri. Ornate dolls are displayed in the family home to mark the beginning of spring and to wish good health and good fortune for all of the girls in the family.
However, a tradition of this festival is still passed down until now. Actually, how people celebrate Hina Matsuri is different from place to place. We will introduce here what the Japanese people usually do on this day.
Hina Dolls represent what the imperial family was like in the ancient times. The dolls on the top tire of the platforms represent the emperor and the empress. The rest of the dolls are three court ladies, five musicians and the minister of the Right and Left who used to support the government in the old days. There are some decorations such as Gissha (oxcarts), small cupboards, Japanese paper lamps called “Bonbori”, and orange and peach tree branches displayed on the tire of platforms.
The facial expressions and costumes of each doll are also different depending on their personality and position.
The special meals for Hina Matsuri are Amazake (sweet drink), Chirashizushi (a style of sushi) and Hina Arare (sweet colorful rice crackers).
Amazake is a traditional Japanese sweet and thick drink made from fermented glutinous rice. Amazake literally means “sweet alcohol” but it has less than 1 percent of Shirozake alcohol in it. So children are also able to drink it.
Hina Arare are colorful and cute small rice crackers. The colors of these rice crackers have meanings. White represents the earth of the winter, pink and red represent life, while green represents the green shoots in the spring. Hina Arare is a snack showing our expectations toward the arrival of spring after the long cold winter. People also say that you will live healthy for this coming year if you eat each color of Hina Arare.
Chirashizushi is a type of Sushi which has lotus roots, shrimp and thinly shredded egg omelet on the top of vinegar rice. It has been a dish enjoyed widely at celebrations.
The ingredients in Chirashizushi have meanings as well. The lotus root is said to give one the power to see what will happen in the future, shrimps are a symbol of longevity and so on.
As with almost all holidays, food and drink play a role on Girls’ Day, with rice wine and rice cakes taking center stage, along with flower blossoms. Hinamatsuri is also called Momo no Sekku, which means a festival of peach blossoms. Peach blossoms, shiro-zake (white fermented rice wine) and hishi-mochi (diamond-shaped rice cakes) are placed on the stand with the hina dolls. Hishi-mochi are colored pink representing peach flowers, white representing snow, and green representing new growth.
Traditionally, girls in Japan invited their friends to a home party to celebrate this festival. Many people prepare a special meal for girls on this day, including savory dishes such as chirashi, which is sugar-flavored, vinegared sushi rice with raw fish on top; clam soup served in the shell; and edamame maze-gohan, mixed rice usually consisting of brown rice and soybeans.
Other popular dishes to serve at a Girl’s Day celebration are inari sushi—rice-stuffed tofu pockets—with miso grilled salmon and cabbage ramen salad. Sweets are on the menu as well, incorporating a feminine shade of pink, like chi chi dango, which are pink pillows of mochi (glutinous rice flour and coconut milk), a favorite among children, and sakura-mochi, a pink, sweet rice cake. Some families include an impressive edible centerpiece, such as the layered chirashi sushi cake.
(The recipes listed below can be found at the link above.)
Edamame Maze-Gohan (Mixed Rice): Is easy to prepare, especially for large crowds. Steamed rice is mixed with furikake seasoning, bottled nametake (seasoned mushrooms), and shelled edamame for a delicious rice dish.
Inari Sushi: Preparing a dish for a large crowd doesn’t need to be complicated. Find out the secrets of making quick inari sushi with impressive results.
Cabbage Ramen Salad: This spin on the traditional Chinese chicken salad recipe uses crunchy dried ramen noodles, cabbage, and shredded chicken to create a zesty Japanese-fusion salad.
Slow Cooker Teriyaki Chicken Wings: Let your slow cooker do all the work to whip-up a batch of delicious teriyaki chicken wings with just a few ingredients, and use the free time to prepare a few other dishes.
Miso Grilled Salmon: Miso-grilled salmon can easily be prepared by making the marinade ahead of time and then letting the salmon marinade for a few days in the fridge. All you need is an oven or a grill to cook up delicious fillets in under 40 minutes.
Clam Soup: A traditional soup that is often enjoyed on Hinamatsuri is clam soup. This clear style soup is known as sumashijiru and is simply seasoned from the broth of the clams.
Chi Chi Dango: These pillowy soft bites of mochi are made of glutinous rice flour and coconut milk. These pink, soft mochi are an absolute favorite among children.
Sakura Mochi: Sakura mochi is a glutinous rice dish that is often enjoyed during Hinamatsuri. This slightly sweetened, pink mochi is filled with sweet red beans (koshian) and wrapped in a salted sakura (young cherry blossom) leaf.
This week in mid February, 2019, was dedicated to the one I love. (There ought to be a song written to that phrase!) A week in the kitchen. Planning. Finding. Testing and tasting. Preparing. Serving. It was an exciting week and very fulfilling. I know she liked the meals – they are all gone! That’s always a good sign. Here are some of the dishes we had. And to answer the question – someone did ask – yes I did make all of this. There are recipe links where available. Enjoy! (Left-Click any of these photos to see them enlarged.)
The absolute best meal, and the one that took the most time, patience and tasting, was this one. The sides that Robin wanted are checked in red. The salad and the entree are fixed.
After all of these delicious seafood meals and all, we had to make something, well ………. more subtle. Like some Robin’s Vegetable Soup. But this is not your standard peas, corn, tomato, etc soup. Try some leek, celery, turmeric, etc soup. It is delicious!!
So there it is – Our Valentines Day (Week) in the kitchen. Nothin’ says lovin’ like something from the kitchen! Cheers and enjoy the recipes.
A wonderful event at Richard’s in Boise, an “…Inventive European bistro dishes & regional fine wines served in an elegant, romantic atmosphere. 500 S Capitol Blvd, Boise, ID 83702. 208) 472-1463”
The dinner was wonderfully paired with wines from Clearwater Canyon Cellars, 3143 10th St, Lewiston, ID 83501. 208.816.4679. Tasting Room Hours: Friday & Saturday, 12pm – 5pm & by appointment. Left-Click any of these photos to see them enlarged.
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.
It’s been a while since we were here last. But just to let you know, this is still a superb, 5-Star bistro. Superb food. Superb wines. Superb staff. Our many thanks to Chef Storm and Sous Chef Megan and their staff for a great dinner. Stephanie and her servers were awesome and service and friendliness was super. Chef Storm made a post on FaceBook that shows you how dedicated Storm and Stephanie are. “It’s always exciting when you get a surprise visit from the health inspector. It’s even more exciting when you get 100% and they say they’re going to come back and have dinner with their spouse!!!”
And if you are planning to go to the Parma Ridge Winery and Bistro tomorrow for Easter, and you do not have reservations, I was told yesterday that they are sold out! But if you are going to visit them – and I sincerely hope you will – here is some information that you will need: “We are open Friday,12-9 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. with wine tasting and our regular menu all weekend long. You can now text us at 208-946-5187 to make a reservation.” And if you still need information, here is their blog post (it changes weekly) on the Snake River AVA Happenings Blog: AVA Happenings at Parma Ridge.
OK. Here is what we had. Enjoy! We did! (Left-Click any of these photos to see them enlarged.)
We have been to several 5-Star restaurants in Boise – Richard’s, Chandler’s, Cottonwood Grill, Andrae’s (when it was open) and Bern’s Steak House in Tampa, FL – and the dinner that Chef and Winemaker Storm Hodge and Sous Chef Megan Hartman prepared for us, and 50+ others, last night at the winery, gives any of these restaurants a very serious challenge. This dinner was every bit a 5-Star dinner. It was amazingly delicious. Kudo’s to the Chefs, their kitchen staff and the wait staff! I sincerely urge any of you who are in the area, to visit the Bistro on a Friday, Saturday or Sunday Brunch and have superb meal. (Here is more info at Parma Ridge Winery – Snake River AVA Happenings) Look at what they prepared and we enjoyed! (Left-Click any of the photos to see them enlarged.)
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.”