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!
Now this is a great twist on Eggs Benedict. Instead of Hollandaise Sauce, use a Béarnaise Sauce. This is one of the sauces that you should have in your recipe box, or book, or file or pocket. Basically a Hollandaise Sauce, but with the addition of tarragon – lots of tarragon – and diced shallots. Hollandaise Sauce on Eggs Benedict or fresh steamed asparagus. Béarnaise Sauce on beef, salmon or these eggs. Enjoy! The photo here is to Parma Ridge Winery Bistro entrance. I bet if we talk nice, Chef Storm could/would try this. Hmmmmm!
Really very easy to do. Fresh spinach that the center ribs have been removed and spinach is chopped. Then soft cooked eggs in water and tarragon vinegar. Served with french fries. That’s one way.
Here’s another. Remove ribs from spinach. Steam 30 seconds in tarragon vinegar and water. Soft cook eggs in the same water. Toasted Sourdough with Raspberry Jam. Either way is quick, easy and yummy!
And yes, eggs from Meadowlark Farms, sourdough from Acme Bakeshop and spinach from Purple Sage Farms, all local farmers. Tarragon from our garden last year. We made the tarragon vinegar November of 2014.
As Ina would say, “How easy is that?”
Ah yes! Once again a really good steak dinner at Ruth’s Chris. Good chicken also. Good service. Polite service. Great food. One of the better restaurants in Boise that ranks a definite 5-Star rating. Kids are welcome, but you also need deep pockets. Happy Hour from 4 – 6 with specials at that time only. Here are some photos of our visit and hopefully you will get an idea of the superb food. Cheers. Here is a link to Ruth’s Chris Steak House, their Menu and their Happy Hour Menu.
Last night I made an Icelandic Flounder with Beurre Blanc, a great Mother Sauce for white fish and other delights, and Green Peas and a Brussels Slaw with Heirloom Rainbow Carrots. A super dinner. But I had some sauce left over so here is what I made this morning utilizing the Beurre Blanc.
Here was a different, and challenging breakfast. First, make Cinnamon Rolls from puff pastry – I only had phyllo dough. Second, make some Egg Souffles in cupcake pans. Individual souffles. Really good.
So I asked Robin what the difference is between phyllo (filo) dough and puff pastry – they are two different doughs and the results will probably be different from what you are expecting. In searching out the more definitive answer, and most answers are the same, I found this from thekitchn.com,
Phyllo (also spelled filo), which means “leaf” in Greek, is tissue-thin sheets of dough that have very little fat. Many popular Greek dishes, such as baklava and spanakopita, are made with phyllo dough. Phyllo dough can also make great edible serving cups for appetizers or desserts … The main thing to know about working with phyllo dough is to keep it from drying out. Keep the sheets covered with plastic wrap or a damp towel while you’re working, and don’t be discouraged if a sheet rips — just patch it back together and move on, it’ll bake up just fine! Don’t refreeze phyllo, as it will get brittle.
Puff pastry, called pâte feuilletée in French, is a type of laminated dough, which means chilled fat, usually butter, has been folded multiple times into the dough to create many alternating layers of butter and dough. When made and baked properly, it puffs up into lots of very flaky, airy layers … When working with puff pastry, you want to work quickly while it’s still cold and you want to handle it as little as possible to keep the layers from getting squished down together and producing a dense final result. Use sharp knives to cut straight down without sawing back and forth too if you need to cut or trim the dough.
Puff pastry can be used in both sweet and savory applications — use it for tarts, croissants, pastry pockets, or shaped into little appetizer cups. It’s definitely denser but sturdier than baked phyllo dough.
Can Puff Pastry and Phyllo Dough Be Used Interchangeably?
Due to the big differences in thickness, their ingredients, and how they’re made, you should not substitute phyllo dough for puff pastry or vice versa. They are very different pastries with differing textures, and recipes will turn out best if you use the correct one.
Here is our breakfast. Enjoy! We did.
Here comes the salmon! Copper River salmon notes the start of the wild salmon season. “Barb Knivila – Copper River signals the start of the fresh wild salmon season. Keep your eyes peeled for wild king and wild sockeye out of Bristol Bay and other west coast fisheries!” Copper River salmon is just such a succulent type of salmon. Sweet. Not at all “fishy”. Very red meat. Great for steaming …. especially packet steaming. Add a little lime, lemon, French tarragon, sea salt and fresh Tellicherry pepper and you’ve got an awesome dinner. Better yet, let the fish marinate in this citrus over night in the refrigerator. Then add a little riesling wine for the fish to steam in. Yummers!
The BFM, Boise Farmers Market, has come up with a novel idea – Take the market to those who can least afford to attend the market at 10th and Grove or any other market in the downtown corridor. In other words, hook up a trailer to a vehicle and take the produce to different neighborhoods. New idea? In the 21st Century, maybe, but I can remember the farmers coming to our neighborhood – in Delaware – and my Mother buying fresh produce that way in season. Look at what they are doing. If you need to enlarge the photos to see them or to print them, Left-Click the photo. From the BFM website, “Spring produce galore! Look for strawberries, asparagus, lettuces, mustard greens, radishes, rhubarb, micro-greens and a whole lot of love. Plus, the debut of the BFM Mobile Market on Saturday, May 23rd!”As this poster says, “The Boise Farmers Market and the Boise Parks and Recreation are bringing fresh local produce to your neighborhood this summer! Shop for Fresh-From-The-Farm fruits and vegetables while your kids play in the park. The Mobile Market accepts SNAP benefits. For more information, please contact Janie Burns at (208) 863-6947 or at firstname.lastname@example.org.” You can also check the website at The Boise Farmers Market.
Hopefully, some of these produce vendors will have some of their produce on the Mobile Market. I know you will be able to purchase fresh, farm eggs from Meadowlark Farms. And maybe bakery items in the future.
And such a good visit it was. Daughter Marnie and her husband Mac gave us a gift certificate for dinner and we thank them for that. You can find more by clicking here Ruth’s Chris Steak House, Boise. Make reservations online or reserve their Party Room. They have a full and extensive Menu that can be viewed online and get an idea of what they offer. Not ready for dinner? Try their Happy Hour Menu for lighter offerings. “… Our Sizzle, Swizzle and Swirl Happy Hour features $8 food specials and premium cocktails.” You will find the menu items either equal to or greater than Chandler’s Steak House or to the Cottonwood Grille. Ruth’s Chris Steak House, Boise is definitely a 5-Star restaurant. Here is what we had. Two of us ate for $123.00 and it was worth every bite. Definitely a Special Occasion restaurant; Great for “Date Night”.. Enjoy!
It was a good Cinco de Mayo! At least meal wise. All from scratch, which really makes it fun, and then from mostly local products. Pork. Sofrito. Brown Basmati Rice. Mango Margaritas. Rhubarb Red Sauce. Black Olive and Rice Salad. Mostly fit the occasion; the holiday.
The photos below will give you an idea of these meals. Left-Click any of them to see enlarged. What did you do fro Cinco de Mayo? What did you cook? Have to eat? Anything special? Let us know. Spread the delicious words;photos. Cheers!