5 Hour Roasted Duck with Cherry, Cranberry and Rosemary Sauce

22 Thursday Oct 2015

Posted by Bob and Robin in 5 Hour Duck, 5 Hour Duck Sauce, Acme Bake Shop Sourdough, Beans, Boise Farmers Market, Captain's Shack, Carrots, Classic Sauces, Cooking Styles, Dinner At The Captains Shack, Dinner For Robin, Dinner With Robin, Duck, Heirloom Carrots, Local Farmers Markets, Photos By: Bob Young, Ravenswood Winery Zinfandel, Recipe: Bob and Robin Young, Recipes, Recipes - Dinner, Recipes - Sauces, Side Dishes, What's For Dinner?

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5 hour roasted duck, duck sauce, Joseph Swan Zinfandel, white beans

Yes, I know, I have made another post about this 5 Hour Roasted Duck. And it is always a great way to make duck – not greasy or fatty, yet moist and succulent. This time we have a twist. We made a Cherry, Cranberry and Rosemary Sauce (aka: 5 Hour Duck Sauce) for this entree. It was a perfect match! (It probably would go quite well with pork, too!) The cherry sauce is sweet, yet tangy from the cranberry. And the rosemary adds a really good flavor level that pairs well with the duck. Cooking the duck slow and low, really enhances it and creates a wonderful crispy skin. Here are some photos. Enjoy!

The duck after two hours at 300 degrees F. The duck is not covered throughout the entire cooking process.

5 Hour Roasted Duck
After 5 hours, this duck is crispy, moist and generally not greasy.

The cherry, cranberry, rosemary sauce for the duck.

The cherry, cranberry and rosemary sauce for the duck.

Side dish of white beans, heirloom carrots and baby turnips. This accompanies the dinner very well.

5 Hour Roasted Duck
Cherry, Cranberry and Rosemary Sauce
Sourdough Toast
White Bean and Heirloom and Baby Turnip Vegetable Medley

Add to the dinner, a wonderful

1989 Joseph Swan Vineyards Zinfandel

and you have a wonderful dinner. Decant the wine first.

Pan Seared Pork Tenderloin with Rosemary, Balsamic Orange Sauce

23 Monday Mar 2015

Posted by Bob and Robin in Captain's Shack, Cheese, Comfort Food, Dinner With Robin, Housemade Pasta, Idaho Wine, Photos By: Bob Young, Pork, Salad, Side Dishes, Snake River AVA, Syringa Winery, Vegetables, What's For Dinner?, Wine and Food, Wines - Idaho

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Cheese Sauce, cuts of pork, orange sauce, pork, pork tenderloin, Wine

Such a great way to serve a scrumptious pork tenderloin. A little involved, but nonetheless delicious. The orange sauce really adds to this dish. I did not have any chicken stock, so I used turkey stock and I think it came out just fine. Then we served it with 2010 Syringa Winery Sangiovese and the paring was super good! I used this wine in the sauce, too. The original recipe came from the Cooking Channel, Kelsey Nixon. I adapted it slightly.
As sides we had a Fresh Green Salad, Steamed Asparagus and Housemade Pasta with Artichoke in a Cheese Sauce. Here are some photos of the dinner. Enjoy – We did! I will probably post the recipe in the Recipe File above. Cheers!

The pork tenderloin has cooled enough to slice it. So juicy and moist and tender. Delicious.

Pan SearedPork Tenderloin with Rosemary Balsamic Steamed Asparagus Green Salad Housemade Pasta with Artichokes in a Cheese Sauce 2010 Syringa SangioveseOrange Sauce

Pan Seared Pork Tenderloin
with
rosemary and balsamic orange sauce

Steamed Asparagus

Green Salad

Housemade Pasta with Artichokes in a Cheese Sauce

2010 Syringa Sangiovese

Awesome Easter Lamb Dinner

22 Tuesday Apr 2014

Posted by Bob and Robin in Acme Bake Shop Sourdough, Boise Artisan Bakery's, Boise Farmers Market, Buy Idaho, Celebrations, Dinner With Robin, Easter Dinner, Easter Lamb, Felzien Family Farms, Felzien Farms Lamb, Food Prep, Greens, Idaho Lamb, Idaho Wine, Lamb, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Miner's Lettuce, Photos By: Bob Young, Prep Work, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipes, Ridge Winery, River View Gardens, Salads, Sawtooth Winery, Side Dishes, Snake River AVA, What's For Dinner?, Wine and Food, Wines - Idaho

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arugula, Idaho wine, Leg of Lamb, Miner's Lettuce, River View Gardens, sawtooth winery

This is probably one of the best lamb dinner we have had. I adapted it from a recipe found on Epicurious. Here is the link to our adapted recipe: Arugula, Spinach and Miner’s Lettuce Stuffed Lamb. The recipe is not for the faint of heart. But it is really fun to do. Give it a try. Take your time and enjoy the process. If you don’t have an already boned leg of lamb, here is a previous post on this blog about boning a leg of lamb. Well worth the short time to view the video. How To Bone a Leg of Lamb. Enjoy the lamb. Most, but not all, of the products on our menu were from Idaho – Support Idaho Farmers: Buy Local. And we really try to do this. Here is our list: Wine – Sawtooth Winery; Lamb – Felzien Family Lamb; Garlic – River View Farms; Salad Greens and Herbs – Purple Sage Farms; Bread – Acme Bake Shop and Vegetables – Volcanic Farms. Left-Click any of these photos to see them enlarged. Cheers!

The boned leg of lamb with the stuffing in place. To bone the lamb, see the link above.

The rolled and tied lamb is “getting happy”.

The cooked lamb is resting to redistribute the juices.

Green Salad
with
Miner’s lettuce, slivered carrots and green onion
Olave Coratina Olive Oil and Agrestum Balsamic Vinegar Dressing

Wines For Dinner
2011 Sawtooth Winery Estate Grown Pinot Gris ($43.00)
2003 Ridge Vineyards Lytton East Zinfandel ($165.00 – 54 barrels produced)

Arugula, Spinach and Miner’s Lettuce Stuffed Leg of Lamb

The Entree Menu
Arugula, Spinach and Miner’s Lettuce Stuffed Leg of Lamb
Oven Roasted Rosemary Yukon Gold Potatoes
Roasted Vegetable Medley
Acme Bake Shop Sourdough Bread

The Entree Menu
Arugula, Spinach and Miner’s Lettuce Stuffed Leg of Lamb
Oven Roasted Rosemary Yukon Gold Potatoes
Roasted Vegetable Medley

Cloud 9 Nano Brewery, Boise

18 Tuesday Mar 2014

Posted by Bob and Robin in Beer and Ale, Beer and Food, Beer Tasting, Bistro, Burger and Brew, Cloud 9 nano Brewery, Comfort Food, Dessert, Gaston's Bakery, Hamburger, Idaho Breweries, Idaho Wine, Local Markets, Main Dish, Party Time, Photos By: Bob Young, Restaurant Reviews, Restaurants, Salads, Sandwiches, Side Dishes, Sliders, Special Beers, What's For Dinner?, Whats For Lunch?

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Albertsons Shopping Center, Classic Burger, cloud 9 nano brewery, Gaston Bakery, nano brewery

The Cloud 9 nano brewery opend on March 17th in the Albertsons Shopping Center at 18th and State Streets, 1750 W. State St. It was a full house! In the following quote from their website – link above – we see that they are trying very hard to use locally produced products, both in their beer production and their food preparation. I know their hamburger rolls come from Gaston Bakery here in Boise.

We are Boise’s first nanobrewery, and the only certified organic brewery in the state, producing only four barrels per hand-crafted batch. We are focused on sustainable, local, and organic beers and our brewery also houses an amazing restaurant with a similar focus.
By keeping batches to only four barrels in size, we are able to vary our beers to match seasonal ingredients and provide a wealth of variety for craft beer lovers.
Expected Hours:
Monday – Closed
Tuesday – 11:00am to 10:00pm
Wednesday – 11:00am to 10:00pm
Thursday – 11:00am to 10:00pm
Friday – 10:00am to Midnight
Saturday – 10:00am to Midnight
Sunday – 10:00am to 9:00pm
Happy Hour from 4-6 with $1 off pints and a limited Happy Hour Menu is coming soon.

Their seasonal menu includes such items as Classic Burger – $9.50 and photo below, Chicken Pesto – $9.50, Roasted Veggie – $9.50, Shepard’s Pie – $10.50, Vegetarian Shepard’s Pie – $10.50, Corned Beef and Cabbage – $10.50 and Corned Beets and Cabbage – $8.50. I had the burger and it was very good. They use Gaston Bakery buns and 3/1 burgers (3 burgers to the pound).They also serve a wide variety of appetizers ranging from $5.00 – $7.00. Some of the folks there were getting their salads and they looked good. $2.50 – $8.95. They serve beer, of course, and their own made root beer which I had earlier and it was very good.
Good to see that they serve Idaho wines, Indian Creek Winery and 3 Horse Ranch Winery. Seating is limited, about 35 seats at tables and at the bar. They hope to have outside seating when the weather changes. Enjoy these photos and hope to see you there!

The bar area and menus.

The menus and an empty Irish Dark Lager – good lager!

Irish Dark Lager

The beer menu. They do have samples and from what I saw, three different sizes of servings. Great idea.

Classic Burger. Very good! I think I would rate this a 4-Star pub. Remember the size. It is small and not near the size of 10 Barrel Pub downtown or Kilted Dragon or Sockeye. The beer is good. The food is delightful and the service is good. Don’t be in a rush. They are just getting started and give them time. Enjoy!!

Boise Foodies Party On!

23 Monday Dec 2013

Posted by Bob and Robin in Appetizers, Boise Foodie Meet-Up, Comfort Food, Curry, Dinner With Friends, Finger Foods, Friends, Idaho Wine, Idaho's Bounty, Indian Food, Main Dish, Party Time, Photos By: Bob Young, Recipe By: Bob Young, Recipe By: Robin Young, Salads, Side Dishes, Special Events, Tapas, Turkey, What's For Dinner?, Wine and Food

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Boise Foodie Meet-Up Group, curry, Heirloom Seed Suppliers, Idaho wine, indian food, Thai Food

And a great party it was! Great to see so many people there and to talk to them. Thanks Kat for opening your home to all of us. And the decorations, as in this tree where Robin and Tina are chatting, were marvelous. And the food that everyone shared was fabulous. And if you are in search of Heirloom seeds, here is a list of Heirloom Seed Suppliers. Enjoy the following photos and Left-Click any of them to see enlarged. And while you are at it, please rate this article above and Follow us on this blog – there is a place to do so in the sidebar. Cheers!

Kat, Rick and Tina are chatting on the couch.

Cathy

Lance, The Elevated One, and Bernadette

Krista and “Louie’s Pizza Maker”

Kitchen workers

I don’t know what to say here.

Layered Russian Salad that Robin brought. I will have the recipe posted in the Recipe File above later today.

Seven-Layer Russian Salad that Robin brought. I will have the recipe posted in the Boise Foodie Blog Recipe page, listed at the very top of this page, later today. (Seven-Layer Russian Salad Recipe – PDF format)

Turkey Meatballs. Here is the recipe: Cranberry Turkey Meatballs (This is a PDF file)

Curry, Thai food, different types of rice, chicken, pasta and much, much more. No one went away hungry!! There are some awesome cooks in this group. I like this type of Meet-Up just as well as visiting our local restaurants. As my Supervisor at the duPont Company would say many years ago, "Atta boy!!"

Curry, Thai food, different types of rice, chicken, pasta, chocolate bacon, egg salad bruchetta and much, much more. No one went away hungry!! There are some awesome cooks in this group. I like this type of Meet-Up just as well as visiting our local restaurants. As my Supervisor at the duPont Company would say many years ago, “Atta boy!!” A job well done.

Broiled Lamb Chops with Asparagus Stuffed Sweet Onion

05 Sunday May 2013

Posted by Bob and Robin in Asparagus, Baked Onion, Captain's Shack, Herbs and Spices, Lamb, Main Dish, Photos By: Bob Young, Salads, Side Dishes, Special Dinners, What's For Dinner?, Wine and Food

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broiled lamb chops, sweet onion

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!

Broiled Lamb Chops
olive oil, fresh mint, fresh rosemary, garlic, Mediterrean spices

Asparagus Stuffed Sweet Onion

Green Salad with Beets, Tomato and Carrot Strings

Serve with a good, light red wine as pictured here.

Super Super Bowl Party!

04 Monday Feb 2013

Posted by Bob and Robin in Appetizers, Beer and Ale, Brats, Cajun Food, Comfort Food, Game Day, Party Time, Photos By: Bob Young, Seafood, Shrimp, Side Dishes, Special Events, Things To Do, Traditional Food, What's For Dinner?, Wine and Food

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corn chips, cottage cheese dip, Crab Dip, food, Pico de Gallo, Super Bowl Party

A great party and game! Good food! Good friends! Great family gathering. Thank-You Mac, Marnie and Maggie for joining us and partaking in some awesome treats! Great wines, as pictured here. Great beer for those non-wine drinkers. I had a beer or two also. Enjoy theses photos of the Party Fare! Cheers!

The Table

Robin’s Gumbo. The game was played in New Orleans.

Vegies and Fresh Pico de Gallo

Mac’s Brats

Maggie’s Cottage Cheese Dip. YUM-O!

Steamed Shrimp and Fresh Dipping Sauce

Marge’s Eastern Shore Crab Dip. Marge is my sister-in-law. This is an awesome dip. We added some artichoke hearts to it and used Blue Corn Chips.

Marnie’s Tiramisu

So you can see we had a great party! And all of the great food! Almost like Thanksgiving. Or Derby Day. Wonderful!

Christmas 2012: Food, Wine and Family!

26 Wednesday Dec 2012

Posted by Bob and Robin 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, Traditional Foods, What's For Dinner?, Wine and Food, Wine and Food Festivals

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cheese danish, food, huckleberry jam, morning pastry, wine cork

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

And for dessert –

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.

Feast of the Seven Fishes

21 Friday Dec 2012

Posted by Bob and Robin in Celebrations, Christmas, Ethnic Foods, Food Trivia, Holiday Gatherings, Holiday Menu, Italian foods, Main Dish, Party Time, Seafood, Side Dishes, Special Dinners, Special Events, Things To Do, Traditional Food, Traditional Foods, What's For Dinner?

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christmas eve celebration, feast of the seven fishes, food, mario batali, vigilia di natale

OK. We have posted about Hanukkah and a while back about Kwanza and several other culturally diverse holidays. And it seems that this year, I have been hearing a lot about the Italian Christmas Eve celebration of the Feast of the Seven Fishes. As it turns out, there is quite a bit written about the feast, usually held on Christmas Eve. “The Feast of the Seven Fishes is an Italian Christmas celebration. Today, it is a feast that typically consists of seven different seafood dishes. However, some Italian-American families have been known to celebrate with nine, eleven or thirteen different seafood dishes. This celebration commemorates the wait, the Vigilia di Natale, for the midnight birth of the baby Jesus. It is unclear when the term “Feast of the Seven Fishes” was popularized.” (Wikipedia) And according to Mario Batali on Epicurious.com, “”It’s what Italians do when they say they’re fasting.” More precisely, the Feast is a meal served in Italian households on La Vigilia (Christmas Eve). In many parts of Italy, the night is traditionally a partial fast, during which no meat should be served. But in true Italian style, this proscription has morphed into something very unfastlike indeed: course after course of luxurious seafood dishes, often as many as 7, 10, or even 13. “No one’s quite sure of the significance of the number,” says Batali. “Some families do seven for the sacraments. Some do ten for the stations of the cross. And some even do 13 for the 12 apostles plus Jesus.” (You can read more at of this article, and get some recipes, at Batali Seven Fishes.)
And here is just one of many dishes that you can easily prepare for the feast. I may try it this year. It is called Cod with Tomato Cream Sauce and comes from Eating Well.
And finally, if you would like a little more information and maybe some recipes, look at the Seven Fishes Blog. Enjoy the recipes and the feast!

Mint and Lime Marinated Lamb

03 Monday Oct 2011

Posted by Bob and Robin in Lamb, Party Time, Photos, Photos By: Bob Young, Side Dishes, What's For Dinner?

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Good foodie Day! The photo on the left shows the Best of Boise celebration, where those restaurants in the Greater Boise area are selected as being the best in their category. Several of the places we have been to, appeared on the list. Then, it was home and to a wonderful lamb dinner. A Felzien Farms lamb dinner!