28 Friday Feb 2014
Here is an awesome recipe for Robin’s Icebox Lox. It can also be found in the recipe file above. We had this for breakfast this morning. Yum!
15 Sunday Dec 2013
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Actually, pretty good meals today. Found out too, that BSU is a 2.5 point underdog in the Hawaii Bowl on December 24 (6:00pm Mountain Time on ESPN) when they play Oregon State. We’ll see! Anyway, here’s what we had for breakfast and then dinner. Enjoy! And, I just thought of this, here are the products for these two meals that were local: Eggs, spinach, sourdough bread, jam, bacon, chicken, potatoes and the wine for dinner was a 2010 Cold Springs L’attraction White Table Wine, a Gold Medal winner in the 2013 Idaho Wine Competition.
26 Saturday Oct 2013
Robin took these two really good photos this morning at the New Boise Farmers Market. This is the last day at this location. Next week, November 2, they relocate to 8th Street and Fulton – to an indoor, heated and restroom available location. This is exciting. Good job, Robin!
Acme Bakeshop, Soraya and Michael with their friend Maria, from Rice Family Farms.
Some fresh vegetables are still available from the Rice Family Farms booth. There are other booths that still have fresh vegetables, too.
15 Tuesday Oct 2013
Yes it was. Starting at breakfast. Thinking of something for dinner. The arrival from Angel Petrogallo of a wonderful Broccoli Shred Soup – Doctored it somewhat, but very little – and then a good, I think, chicken dinner with candied carrots. Then Robin says she wanted a plum cake (pictured here) and she had a recipe. Only thing is, one must wait 24 hours before eating. “They” say it’s better! You be the judge. Here is our day of cooking. Oh, by the way. We did receive our autographed copy of Two Million Meals Later – House Recipes from Boise’s Brick Oven Bistro today. This is going to be a fun cookbook. Yup! One more for our library. Enjoy.
There you have it. A day in the kitchen. Loved it!
08 Tuesday Oct 2013
Nothing better than finding use for the left-overs in your refrigerator. In our case, Lamb and Buffalo Meatloaf, at least for dinner. Breakfast was a little different. Here, take a look. Enjoy!
A really yummy dinner!
30 Monday Sep 2013
Great on this rainy, cool Fall day. Just hit the spot and very easy to make. I asked Robin what she wante for lunch and she said, “Tomato soup with a grilled cheese sandwich.” No tomato soup in the house. But a few fresh tomatoes, fresh basil, a little whole milk, salt and sugar and you’ve got a tomato soup. Grilled cheese was easy to make. Pull the fresh tomatoes from the Alley Garden and the fresh basil, too. Make a grilled cheese and ham on fresh sourdough from Acme Bake Shop. Comfort food!
29 Sunday Sep 2013
And it all started on Saturday morning …… Early, for me! 5am. It was a tailgate weekend as BSU was playing Southern Mississippi (BSU won! 60 – 7). Seeing as how we did not have a “tailgate”, we renamed this Saturday event as a “Backgate Party”! We do have a back gate. Started the smoker at 5:30am and smoked 3 racks of pork ribs for 2 hours. But before I could do anything, we needed breakfast. Look at what I made.
And then to prep for the game. But it does not start until 8:30pm. Lots of time. Smoke the ribs for 2 hours in Alder. Then finish off some of them in the oven and the others in the crock pot. Slow … Slow … Slow cooking and low heat.
Finished off in the oven for 7 hours at 200 degrees F.
Finished off in the crock pot on low for 7 hours. Yum!
Add to the ribs some Slaw, Baked Beans, Beer, Apple Crisp (thanks Marnie), Brian, Marnie and Mac and we’ve got a party. It was a long day for me. From 5am until close to 12 mid-night. Brian made breakfast on Sunday morning. Robin has this awesome recipe for Chiles Rellenos and Brian used it. Super job, Brian!
Brian preparing the Chile Rellenos.
But then, next Tuesday we have a Board meeting with the TVWS. October finds the group trying beer! Yes, beer! Not wine this month. And to keep in the “bier frame of mind”, we are also doing an Oktoberfest theme. This should really be fun. For the Board meeting, we are trying some Samuel Adams Oktoberfest Bier, German Potato Salad, Acme Bake Shop Rye Bread and I know some other goodies. (It pays to be a Board member!) I am making a Sauerbratten, click the link for our recipe. Busy, busy, busy. But fun, fun, fun! Tonight we are going to some friends house for dinner. Going to take them some wines and stuffed cream puffs. Cheers!
25 Wednesday Sep 2013
Ever want to know how to make a Hollandaise Sauce for your asparagus or Eggs Benedict? Here is a really great and easy recipe for making this Mother Sauce. No cooking! The photo here shows the sauce with Eggs Benedict. Thank you Russ Terrell (Boise) for this recipe. Cheers and enjoy!! Left-Click the photo to see an enlarged view.
Easy Blender Hollandaise Sauce
Source: Bob and Robin Young
Recipe Source: Russ Terrell, Boise, ID
Yield: 1 cup
Ingredients:
3 Egg Yolks
1 T fresh squeezed Lemon Juice
½ t Sea Salt
⅛ t Cayenne (Optional)
10 T unsalted Butter (If using salted butter, skip the added salt. Bob used the microwave on Defrost for about 1½ minutes 3 times to melt the butter. Came out fine.)
Directions:
1. Melt the butter slowly in a small pot. Try not to let the butter boil – you want the moisture in the butter to remain there and not steam away. See the note above using a microwave.
2. Add the egg yolks, lemon juice, salt (if using) and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium-high speed until it lightens in color, about 20 – 30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into the mixture, making your Hollandaise a bit lighter.
3. Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work) and drizzle in the melted butter slowly while the blender is working. Continue to blend for another few seconds after the butter is all incorporated.
4. Turn off the blender and taste the sauce. It should be buttery, lemony and just slightly salty with a slight bite from the cayenne. Adjust to your liking. (Robin and I added a little more lemon.)
5. Store until needed in a warm spot, like on or next to your stovetop. Use within an hour or so. Great on eggs, as pictured, or on fresh asparagus.
24 Saturday Aug 2013
Posted in Acme Bake Shop Breads, Banana Bread, Beet Greens, Beets, Boise Artisan Bakery's, Boise Farmers Market, Captain's Shack, Chicken, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Main Dish, Photos By: Bob Young, Sourdough Bread, Turnip Greens, What's For Dinner?, Wine and Food
This was such a good and different dinner tonight. Fresh young turnips and beets from the Boise Farmer’s Market this morning. Save the greens and steam them too. Add a little red wine vinegar to the steam water and you’ve got a good vegetable dish. And for dessert. Use up those bananas that were almost “gone”. Robin made great Banana Cup Cakes and topped them with some awesome lemon curd. Here. Look at this dinner. Enjoy …. We did!
Wow! A super dessert by Robin.
18 Sunday Aug 2013
I think most of the readers here know how much I do like Acme Bake Shop breads! I just think they take great pride in producing an awesome product: Rye, Ciabatta, Baguettes, Sourdough and Potato to name a few. Here is breakfast that we fixed this morning using sourdough and potato bread with bacon and sauteed mushrooms, on the side. Enjoy!
An awesome breakfast. Use a topping for the French Toast of your choice. Fruit, coconut syrup, Mrs Butterworth’s or powdered sugar. Have fun with this.
Boise Foodie Guild 