Category Archives: Things To Do

Alley Gardens – One Way To Beautify The Neighborhood

06 Thursday May 2010

Posted by in Alley Gardens, Anthropology of Food, Photos By: Bob Young, Things To Do

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It’s always nice to see what imaginative and innovative ideas folks dream up to utilize some open space and not interfere with City of Boise functions or ordinances. The use of some small alley space to beautify the neighborhood and the alleys and to increase the functionality of the city scape, is just one way people are utilizing the space. Hopefully, more folks will become involved in this non-formal or really not organized project. Just be aware that the City of Boise has priority for the use of the alleys and they must all be clear and accessible by emergency vehicles.

The start of an alley garden. A modest design.

A garden in production. A more typical raised garden.

Still a more formal type of raised bed.

Here is an elaborate design and functionality. This one happens to be “curb side”.

So there are some designs one can use. From the very simple, yet functional design, to a complex design that adds beauty and tranquility to the neighborhood. It might be wise, though, to check with your neighborhood association and the City of Boise for any restrictions that they may have. Cheers and good luck!

Le Café de Paris – Dinner In Burgundy

30 Friday Apr 2010

Posted by in Classics, Food, Photos By: Bob Young, Things To Do

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29 April 2010. April has much to offer. (There’s a double meaning here!) Dinner in Burgundy presented by Le Café de Paris in Boise. We have been to several of these specials, and we have yet to be disappointed. Tonight was great! Just look at this menu and the dishes that were prepared. Mathieu Choux and his Staff did another great job. Thank-You to every one of you! And please do let the kitchen staff know how much we appreciate them.

And to go with this dinner, the perfect wine. A 2007 Domaine Vincent Sauvestre Savigny Les Beaune. Smooth and silky. A nice touch of fruit. And it went exceptionally well with everything on the menu.

First Course

Salade de Chevre Chaud
(Warm Goat Cheese salad)

Wild arugula

Fig Compote


Second Course

Fricassé de Escargots
(Snail Fricassee)

Wild Mushrooms

Butter

Dijon Mustard

Fresh Herbs


Main Course

Bœuf Bourguignon

Potato Purée

Spring Vegetables

Pan Sauce

Dessert

Poire au Vin

Red Wine and Vanilla Bean Poached Pears

Spiced Bread

Vanilla Bean Ice Cream

And as the sun sets gently in the West, another spectacular meal comes to an end. The wine is done; The glasses are almost empty: The bread is gone. We did not see you. We missed you. Maybe next time. Cheers!

And just as a side note. Normally, and I must emphasize normally, I do not like escargot or goat cheese. But this selection of goat cheese and escargot that we had tonight was absolutely wonderful. If I could and if I have the opportunity, I will order either one or both of these again. It was that good! Cheers!

Cinco de Mayo – Barbacoa Beef Cheek Tacos

27 Tuesday Apr 2010

Posted by in Cinco de Mayo, Main Dish, Party Time, Recipe: Bob and Robin Young, Things To Do, What's For Dinner?

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Cinco de Mayo (5 May) is right around the corner. And what a better way to celebrate than to make some beef cheeks (barbacoa). Here is a recipe that is pretty easy to make, but it takes some time. Enjoy these. Cheers!

(Adapted from: http://www.food52.com/. The original recipe can be found at http://www.food52.com/recipes/2731_barbacoa_beef_cheek_tacos by aargersi. The photo is from Sarah Shatz)

The marinade turns into a thick, rich almost mole-like sauce … delicious!
Serves 6-8

Pickled Onions:
1 Red Onion
1 T Salt
2 T Sugar
1 Beet, cut into ¼
1 bunch Cilantro
⅓ c Water
⅔ c Cider Vinegar

Directions:
Slice the onions very thinly and put them in a microwaveable container. Add the beet, cilantro, salt and sugar. Cover everything with the water/vinegar mix. Microwave for 1 minute, stir, and microwave for another minute. Cool, then refrigerate overnight. The beet will turn it a really pretty hot pink color.

Barbacoa Beef Cheeks:
2½ lbs Beef Cheeks
4 lg Garlic cloves
1 T unsweetened Cocoa powder
1 T Peanut Butter
1 Ancho Chili
1 t instant Espresso
2 T Olive Oil (plus 2 more for cooking)
1 T Honey
2 t Cumin
1 t smoked Sweet Paprika
1 bunch fresh Cilantro
1 t Salt
1 c Beef Stock
3 Limes
1 Avocado
Corn Tortillas
fresh Cilantro

Directions:
Clean and trim the cheeks. Put them in a container that you can marinate them in.
Remove the stem and seeds from the ancho, cut it up into chunks and rehydrate in a little water (You can stick it in a ramekin and microwave for 30 seconds)

Peel and chop the garlic. Put everything from the garlic to the salt in the food processor (including the water from the chili) and blend into a paste. Toss the paste with the cheeks and marinate for several hours or better yet over night.

When it is time to cook, heat the oven to 275ºF, and heat 2 T olive oil in a Dutch oven. Brown the cheeks on both sides. Use the stock to rinse the rest of the marinade into the Dutch oven, then squeeze the juice of 3 limes in.

Bake at 275ºF for 3½ hours – turn the cheeks over once or twice while they cook and if the liquid dries up add a bit more stock.

When the cheeks are fall-apart tender, take the pan out of the oven. Using 2 forks, pull the meat apart in the pan so that it mixes in with all of that fatty juicy goodness.

To serve – heat 2 tortillas. Fill with barbacoa (beef cheeks), a slice of avocado, some of pickled onions and fresh cilantro. Serve and enjoy!!! Join us on Facebook in the group Here’sWhat’s Cookin!

Boise Underground (Food) Market (BUM)

26 Monday Apr 2010

Posted by in Food, Food Prep, Things To Do

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I just found this new group called the Boise Underground (Food) Market (BUM) that some of you might be interested in. Here is what their blog pages says about them – you can also find them on Facebook.

Hello and welcome to the Boise Underground Food Market web page. We are a group of people who make delicious foods. As aspiring culinary professionals, we make professional quality foods in our homes. We want to share that with you and hopefully you will share with us. There are many legal and monetary limitations to starting your own food oriented business in Idaho. Supporting this underground club means supporting local food entrepreneurs who want to start becoming legitimate.

Take a look. Cheers!

Baguette Deli – Vietnamese Sandwiches

24 Saturday Apr 2010

Posted by in Baguette Deli, Sandwiches, Thai Food, Things To Do

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On our way back from watching the Boise Falcons, and before going to Cash and Carry for a good price on beef cheeks, we stopped in at the Baguette Deli-Vietnamese Sandwiches. Such a treat. Look at Our Review. Such a unique and wonderful change from the local hamburger places. A great blend of cultures. A Vietnamese sandwich on a great baguette. Look for the Pork Loaf (Cha lua) served with cured pork, egg mayo, pate, pickled vegetables, cilantro and jalapeno. Or look for the Scrambled Egg (Trung ga) served with pickled vegetables, cucumber, cilantro and jalapeno. Top it all of with a Mango Smoothie with Boba or a Thai Tea. Try it before you say it doesn’t sound good …. You’ll be surprised. They are located at 5204 W Franklin Rd, Boise (Next to Fred Meyer) (208) 336-2989.

Their fresh baguettes are supplied by the Orient Market, 4806 W Emerald St. Boise. You really should stop in at the market, too. Some really hard to find products. Both establishments are truly a great place to visit. Some really different and good food. Give them both a try. Cheers!

What’s For Dinner? Pork mit Kraut!

24 Saturday Apr 2010

Posted by in Food, Photos, Photos By: Bob Young, Sauerkraut, Things To Do, What's For Dinner?

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Try this for dinner:

Braised Pork Chops with Mustard Cream Sauce

Homemade Sauerkraut

Mashed Garlic-Rosemary Potatoes

Fresh Homemade Sourdough Bread

But also, there is something that I found out: Robin likes her pork chops cooked crispy. Not burned, but well done and crispy on the outside. That must come from when pork – the other “White Meat” – was not produced as strictly as it is today. But that’s OK. Next time, I will make sure it is done to her liking. The sauerkraut was fermented for six weeks. The sourdough starter has been going for about five weeks. And there is a “thing” now that if one is going to eat bread – and what good German won’t have bread with a meal? – that you should eat sourdough breads because of the fermentation of the starter. Enjoy, we did. Cheers!

Mother’s Day Dinner At "Seasons Bistro"

22 Thursday Apr 2010

Posted by in Celebrations, Party Time, Restaurants, Seasons Bistro, Things To Do, Thought For The Day

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And just so You don’t forget, “The hand that rocks the cradle rules the world!” Mother’s Day is coming up, Sunday May 9, and here is a wonderful way to celebrate!

Greetings!
Join us
Sunday, May 9th
Mother’s Day Brunch Buffet

1117 E Winding Creek Dr. – Eagle, Idaho 83616
939-6680

The Buffet –

Stuffed French Toast

Apple-Sour Cream Coffee Cake

Soft Scrambled Eggs

Bacon, Sausage, Fruit

Caramel Apple or Berry filled Crepes

Smoked Salmon with mini Bagels

Cake Truffles and Chocolate Dipped Strawberries

Swedish Poached Ham with Dijon Mustard and Breadcrumbs
with
Scalloped Potatoes
Chilled Asparagus Salad with grated Egg and Vinaigrette
Artisan Bread

Mimosas
$25.99 per person
$9.99 – Kids 9 and under
10-am-2pm – reservations requested

Blaze and Kelly will be on the Patio

Sincerely,

Rachel Hurn
Seasons Bistro, Wine Bar & Catering
939-6680

Mother’s Day Salad

Ingredients:
2 Tbl. raspberry vinegar
2 1/2 Tbl.raspberry jam
1/3 cup vegetable oil
8 cups spinach, rinsed and torn into bite size pieces
1/2 cup chopped walnuts
8 strawberries, quartered
2 kiwis, peeled and sliced

Directions:
1. Mix together raspberry vinegar, raspberry jam, and vegetable oil in a small container.
2. Combine spinach, nuts, strawberries, and kiwi in a salad bowl. Toss with raspberry dressing.
You may add chicken, toasted pecans or chevre if you would like. ENJOY! You deserve it!

———-

Enjoy this outing. It certainly looks delightful. And thanks for the recipe, Rachael. Cheers!

"Seasons" Schedule

22 Thursday Apr 2010

Posted by in Food, Salad, Salmon, Seasons Bistro, Things To Do, Wine and Food

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It looks like the Seasons Bistro and Rachael are planning some wonderful events. Look at these.

Event Schedule

Thursday, April 22nd, 6:30PM

The Menu

Mallory Asparagus Soup

Tomato Basil Soup

Greek Feta Shrimp

Garden Vegetable Salad Sausage Rigatoni

Strawberry Rhubarb Crisp

Friday, April 23rd Single Car Garage Band 6:30PM

Saturday, April 24th Chicken Dinner Road Band 6:30PM

Monday, April 26th

Northwest Winemakers Dinner

Pacific Rim Winery
Walla Walla Vintners
Vanduzer Winery

Dinner Menu

Wild Salmon
Tomato Basil Soup
Morel Risotto
Chevre Salad with Baby greens
Poulichette
Five Chocolate Chocolate Cake with Huckleberry Filling

$40.00 per person

These look like some outstanding events, especially the Northwest Winemakers Dinner. It might be wise to call for reservations for this dinner, (208)939-6680! Cheers!

Artichoke and Potato Salad

19 Monday Apr 2010

Posted by in Food, Recipe By: Robin Young, Salad, Things To Do

≈ 1 Comment


Here is a recipe that Robin found and then we have altered it, somewhat. It is really a good variation on the standard potato salad. Give it a try. Cheers!

Artichoke and Potato Salad

Servings: 8

Ingredients:
1 lbs New Red Potatoes
¾ c Artichoke hearts in oil and course chopped
¼ c Ham, diced
3 cloves Garlic, crushed
½ c Sunflower sprouts
¼ c Pine nuts, dry roasted
dash Cayenne pepper
1 T Tarragon leaves, crushed
3 T Stone Ground Mustard, Plochman’s
¼ c Oil from artichokes
¼ c White Wine vinegar
3 T Sun Dried Tomatoes in oil, diced

Directions:
Cook the whole potatoes until just done, you don’t want them soft. Cool.

Place the ham, artichoke hearts, cayenne, pine nuts, sunflower sprouts and tarragon in a bowl. Gently mix. Quarter cut the potatoes and place in the bowl. Gently mix.

Place the artichoke oil, garlic from the potatoes, mustard, sun dried tomatoes and white wine vinegar in a bowl. Using a submersible blender, emulsify. Taste and add salt and pepper as needed.

Pour the dressing over the bowl of potatoes and toss gently.

——————————

That’s it! It is really that easy to do. I also would dice maybe 2 hard cooked eggs and put them in with this. Have fun.

Asparagus Soup with Lemon-Herb Crème Fraîche

19 Monday Apr 2010

Posted by in Celebrations, Classics, Soup, Things To Do, Vegetables

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On 13 April we went to the Buzz for a wine dinner. Debbie made this awesome asparagus soup. I just had to post the recipe here. If you like asparagus, then you really have to try this. It is awesome and comparatively easy to do. If you want the original recipe, Click Here

Asparagus Soup with Lemon-Herb Crème Fraîche

Ingredients:
½ c Crème Fraîche
1 T Parsley, chopped
2 t Chives, chopped
1 t Tarragon, chopped
1 t Lemon Zest, finely grated
1 t Lemon juice, fresh
Sea Salt and fresh ground Pepper
2 lbs medium Asparagus, tough ends discarded, tips reserved and stalks coarsely chopped
2 T Butter, unsalted
1 med Onion, finely chopped
1 qt Chicken stock
2 c Water

Directions:
In a bowl, blend the crème fraîche with the parsley, chives, tarragon and the lemon zest and juice. Season with salt and pepper, then cover and refrigerate. In a small saucepan of boiling salted water, cook the asparagus tips until tender; drain and transfer to a plate.

Melt the butter in a large saucepan. Add the onion and cook over moderate heat, stirring, until softened, 4 minutes. Add the stock and water and bring to a boil. Add the chopped asparagus and season with 1½ teaspoons of salt and a few grindings of pepper. Boil over moderately high heat until the asparagus are tender, about 10 minutes. Remove from the heat and let stand for 5 minutes.

Working in batches, puree the soup in a blender and pour it into a clean saucepan. Season with salt and pepper. Stir in the asparagus tips and bring to a simmer over moderate heat. Ladle the soup into warmed shallow bowls. Top with large dollops of the lemon-herb crème fraîche and serve.