The Buzz – Zonin Dinner

28 Sunday Mar 2010

Posted by Bob and Robin in Things To Do, Wine and Food, Wine Dinners

On March 27, Robin and I and Marnie and Mac all went to the Buzz for another in their series of quarterly Wine Dinners. This time the wines were presented by Zonin Winery direct from Italy. Christie, Debbie and Tom did a fantastic job in paring the wines and preparing the 7 course dinner. Look what we had. My wine scores are in parenthesis. 20 points possible.

On Table

Salami Carpaccio
Breads and Dipping Oils

Antipasti

Mozzarella Puffs
Funghi Marinati
Perreroni Marinati

2006 Zonin Sasseo Primitivo Masseria Altemura
13.5% (16)

Pasti

Pasta with Lentil Sauce

2004 Zonin Chianti Classico Reserva Castello D’albola
13.0% (18)

Salad

Grilled Onion Salad

2008 Zonin Insola Principi di Byuera
13.5% (18)

It was good to have Mac and Marnie with us for dinner.

La Dolce Vita

Shrimp Scampi

2008 Zonin Le Focaie Rocca di Montemassi
13.5% (18)

Entrèe

Chicken with Lemon and Wine
Oven Fries
Steamed Asparagus with Lemon

2005 Zonin Sassabruna Rocca di Montemassi
13.0% (19)

Dessert

Granita de Caffe
Blackberry Pound Cake with Moscato Ctream

NV Zonin Proseco NL
11% (17)

So there you have another exciting quarterly wine dinner at the Buzz. Remember, there is also a monthly wine dinner held on the 2nd Tuesday and Wednesday of each month. Seating is limited to 40 people, so call for reservations. The quarterly dinners are special so they cost $25 per person. The monthly dinners are $15 per person. Cheers and hope to see you at the next event.

Kitchen Supplies in Boise

25 Thursday Mar 2010

Posted by Bob and Robin in Food Prep, Interesting Information, Kitchen Collection, Things To Do

≈ 1 Comment

I had heard that Kitchen Collection here in Boise was closed and that the closest one was in Coeur d’Alene. Wrong! Rudy’s – Cooks Paradise in Twin Falls is great to visit. Good items and prices. Only problem is, Rudy’s is 2 hours from here. William Sonoma is close, in the Boise Towne Square Mall, but it tends to be a little spendy and I don’t normally go to malls that size. And the Kitchen Supply on Fairview is good, but it tends to be more commercial products. Need a heavy duty mixer? Then Kitchen Supply is the place to go.

It is rainning today so we headed out to the Outlet Stores to see if Kitchen Collection was actually closed, and to get a new oven mit. It is open and doing a good business. It is located in the Boise Factory Outlets, 6868 South Eisenman Rd., Boise. (208) 345-9774 or see the online links as listed above. And yes, we got an oven mit and some small spatulas. Look at their web page and see what you think. You can even order online. Cheers!

Le Cafe de Paris Wine Dinner

22 Monday Mar 2010

Posted by Bob and Robin in Things To Do, Wine Dinners

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Here we go again! Look at this Wine Dinner on Thursday, March 25 at Le Café de Paris in Boise. And all for $39.00 per person.

Le Menu

First Course
Foie Gras en Brioche
Arugula, candied blood orange

Second Course
Soupe de Haricots Blanc
smoked white bean soup, frog leg and parsley cannelles

Main Course
Roulade de Veau
roasted veal, manchego cheese, bacon, herbs, glazed asparagus, colbert sauce

Dessert
Gâteau au Chocolat
warm chocolate layer cake, raspberry sorbet, cognac syrup

And then, there is the wine list that is pared with this delicious dinner.

Rigal Malbec
Complex and strong aroma of red fruits and spice
Glass – $6 Bottle – $20.99

Les Moirets Côtes du Rhône
Light and fruity with a wonderfully long finish. Berry and red fruit.
Glass – $6.50 Bottle – $21.99

Château D’Angles Blanc
Delicate fruit flavors, slight citrus finish. Complex and beautiful palate.
Glass – $8.00 Bottle – $30.99

Other house wines will also be available. Robin and I have reservations for 6:30 pm. What time will you be there? Call Le Café de Paris for reservations, 204 North Capitol Boulevard, Boise, ID 83702-5922 (208) 336-0889. Le Cafe de Paris Cheers!

"Seasons Bistro" Special!!

20 Saturday Mar 2010

Posted by Bob and Robin in Food, Main Dish, Seasons Bistro, Things To Do, Wine and Food

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Friday & Saturday Night Menu:

Slow Roasted Coffee & Herb Crusted Prime Rib with Pesto Mashed Potatoes and Blanched Asparagus
$21.99

Winter Scallop Salad
$16.99

Soups:
-White Bean with Ham
-Moroccan Bean
-Free Range Turkey Pot Pie
-Gumbo

Bloggers Note: Robin and I will vouch for the exquisitness of the Moroccan Soup, the Gumbo, the Chocolate Raspberry Cake (if there is any left) and the pot pie!

Desserts include:

New York Cheesecake
(caramel sauce optional)

Chocolate Mousse Bars

Raspberry filled Almond Cake with Cream Cheese Frosting

Assorted Fresh Fruit Pies

Wine to pair with dinner?

This elegantly balanced Chardonnay shows robust acidity and purity of fruit with subdued tropical fruit, orange blossom and Asian pear flavors and subtle mineral nuances that gain complexity on a long, robust finish. $26.99

There are few places better suited for Cabernet Sauvignon than the Alexander Valley, which is why it’s become our signature wine. Warm summer days tempered by morning coastal fogs combine to help create a refined Cabernet that is at once approachable upon release, yet with the fortitude to develop with time. In the glass, the 2007 Estate Cabernet displays big aromas of black cherry, cassis, cocoa powder and plum and flavors of cassis, black cherry and plum along with soft, integrated tannins. This is certainly a great wine to serve with beef, whether braised short ribs or a Tuscan steak rubbed with olive oil and rosemary.
$23.99

Seasons Bistro
Friday, March 19th
6:30PM
Live on SEASONS New Stage

WILL BELL
Will Bell has been playing as a professional musician for most of his life. Growing up in Tulsa, Oklahoma , Will’s musical influences naturally come from a mixture of southern rock, country, and a strong connection to the blues. He has been the opening act for bands such as Jefferson Starship , Bruce Willis, Coco Montoya and the Paul Delay Blues Band just to name a few. Will’s dynamic solo act has been entertaining audiences in the Boise and Sun Valley areas as well as venues and vineyards throughout the Northwest. Will released a CD titled “Once In A Blue Moon” that has been selling locally and internationally to rave reviews.

In the summer of 09′ Will was featured at Boise’s ” Alive After Five” and his band ” The SwampKats” was invited to play at the Boise Blues Society Corner Club’s summer bash . Will’s song “Missin Home” is also featured on Boise “On Hold” throughout the city . Currently you can find Will playing at Season’s Bistro in Eagle, Id. Call 939-6680 for reservations Seasons Bistro

“Welcome to the Boise Foodie Guild Blog. There’s not a degreed Chef among us, but we sure do like to try different foods, whether it is at a restaurant or in our own kitchens. You will find some recipes here. If not, look at Recipes From Bob and Robin. There are 100’s there! So sit back and enjoy our wonderings.”

This is a quote from the dynamic food duo Bob & Robin Young. If you haven’t been to their website or facebook page check them out at: http://boisefoodieguild.blogspot.com/
or Bob or Robin Young on facebook.

Boise Foodie Guild Recent Post:

The Reuben Sandwich Challenge Scoring
Rated on 1 to 5-Stars, here is how we rate the several places in Boise that serve a Reuben Sandwich. 1-Star is enough for this year and a 5-Star is one that meets the criteria.

4. Seasons Bistro – Wow!! We’ve got a foot race. Homemade Russian Dressing, as was Cucina di Paolo. Good pastrami as was Cucina di Paolo. Great kraut that is special ordered and, in my opinion, better than Cucina di Paolo. Grilled onions. Good rye, that I actually tasted the caraway seed, although it was the Marbled Rye!!! I told Rachel Hurn, Owner, that I really would like to give her the 5-Stars for this sandwich, but I couldn’t. She asked, “Why?” And I told her, “No Jewish Kosher deli pickle.” She said she would go get me one. Too late. But, Rachael does know – as did Paul at Cucina di Paolo – the difference between a Reuben and a Rachael Sandwich. She has both on the menu!!!
Rating: 4½

Are we really closing in on “The Perfect Reuben Sandwich in Boise”? It looks like a difficult job, but someone has to find Boise’s Best. Or am I being a traditionalist? To coin a phrase, “It’s tradition!”, or so it’s been said. If I had a fiddle and if I could play it, I’d shout “It’s Tradition!” from the roof top. At this point in time, the Seasons Bistro (Eagle) and Cucina di Paolo (Boise) are taking the lead. They have set the bar pretty high. Cheers

Guacamole With A Twist

18 Thursday Mar 2010

Posted by Bob and Robin in Food, Food Prep, Recipe By: Robin Young, Things To Do

≈ 1 Comment

A couple of weeks ago, Robin came up with this variation of guacamole that is really awesome. And for someone like me that thinks avocado is like eating tasteless mush, that’s really saying something. I ate the better part of the bowl full. If it is not spicy enough for you, add either more jalapeno or more of the seeds and ribs of the pepper. Cheers!

Guacamole

Author: Bob and Robin Young
Web Page: http://www.rockinrs.com/rnrcontents.htm
Comments: This is a really good guacamole with a twist.
Degree of Difficulty: Easy
Servings: 24

Ingredients:
1 can White Canelli Beans, drained
1 c Onion, chopped
¼ bunch Cilantro, chopped
1 Lime, juiced
1 sm Jalapeno, seeds removed and diced
1 med Avocado, ripe and pitted, peeled
1 lg Tomato, diced

Directions:
1.) In a food processor, combine the beans, onion, cilantro, lime juice, jalapeno and salt and pepper to taste. Process until mostly smooth. Pour into a bowl.

2.) Mash the avocado and add to the bean mixture. Dice the tomato and add to the bean mixture. Fold all together to combine. Place in the refrigerator for 45 minutes to cool and blend the flavors.

Preparation Time: 15 minutes
Inactive Time: 45 minutes
Total Time: 1 hour

Here is a Printable Recipe

Irish Soda Bread

17 Wednesday Mar 2010

Posted by Bob and Robin in Classics, Food, Food Prep, Recipe: Bob and Robin Young, Recipes, Things To Do

≈ 2 Comments

Nope! I’m not done yet! It is springtime warm outside and my BBQ is saying, “Pulled Pork!”. (Is that a gauntlet Mr Joe?) But that will have to wait, and I have been working on that too this morning. But today is St Patrick’s Day and here to go with your Corned Beef and Cabbage, Green Wine, Guinness Stout and some good Scotch Whisky, is my rendition of an Irish Soda Bread.

Irish Soda Bread

Author: Bob and Robin Young
Web Page: http://www.rockinrs.com
Degree of Difficulty: Easy
Oven Temperature: 375°F
Servings: 20

Ingredients:
3 c All-Purpose flour
1 c Whole wheat flour
1 t Baking Soda
1 T Baking Powder
4 T Honey, use a light, floral honey. Tupelo is good.
½ t Salt
½ c Butter, room temperature
1 c Butter milk
1 Egg
¼ c Butter, melted
¼ c Buttermilk

Directions:
1.) Pre-heat oven to 375°F. Lightly grease a large baking sheet.
2.) In a large bowl, mix together the flour, honey, baking soda, baking powder, salt and butter. Stir in 1 cup Buttermilk and egg.
3.) Turn the dough out onto a lightly floured surface and knead lightly. Form dough into a round and place on a prepared baking sheet.
4.) In a small bowl, combine the melted butter with ¼ cup of buttermilk; brush the loaf with this mixture. Use a sharp knife and cut an “X” into the top of the loaf.
5.) Bake in a pre heated oven for 40 – 50 minutes or until a tooth pick inserted into the loaf comes out clean (190°F). You can continue to brush the loaf with the butter mixture while it bakes.

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour and 5 minutes

——————————

Do enjoy the day!!

Rudy’s Food Trivia

16 Tuesday Mar 2010

Posted by Bob and Robin in Celebrations, Food Trivia, Rudy's Twin Falls, Things To Do

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And just for fun, again, here is the Food Trivia for the week of 15 March – The Ides of March! Enjoy!

This Week in the History of Food and Drink

March 15: The Ides of March

March 16: National Artichoke Hearts Day

March 17: Happy St. Patrick’s Day! According to many studies, this is the biggest day of the year for combined food and beverage sales in restaurants and bars.

March 19, 1925: ‘Tea for Two’ was recorded by Binnie Hale & the Palace Theater Orchestra

March 20: National Poultry Day (See Nichole’s “Rudy’s Pick”

March 21, 1984: A section of Central Park in New York is renamed ‘Strawberry Fields’ to honor John Lennon.

——————————

Food for Thought:

“Give an Irishman lager for a month, and he’s a dead man. An Irishman is lined with copper, and the beer corrodes it. But whiskey polishes the copper and is the saving of him.”
~Mark Twain, Life on the Mississippi

——————————

Irish Stew

We recommend using locally grown Lava Lake Lamb.

2lb Large Potatoes
3 Large Onions
½ White Cabbage
8 Large Middle Kneck Lamb Chops
Salt And Freshly Ground Black Pepper
1 Pint White Stock (Made From Unroasted Bones Or Vegetables)
1 Bouquet Garni (Bay Leaf, Parsley, Thyme Etc)
1 Tbsp Chopped Celery Leaves

Peel the potatoes and cut and trim into twelve even sized pieces. Put to one side in water and keep the trimmings.

Peel and thinly slice the onions, and place in the bottom of a large, deep, heatproof stewing pan. Shred the cabbage and place on top of the onion. Put the chops on top. Slice the potato trimmings and scatter over the chops. Season with salt and pepper.

Cover the vegetables and meat with the stock and add the bouquet garni. Bring up to the boil, cover with a lid and cook slowly for 1-1.5 hours on top of the stove.

Put in the trimmed potatoes, and gently simmer for another 20-30 minutes until the potatoes and the chops are cooked. Take out the chops and whole potatoes, put into a serving dish and keep warm.

Remove the bouquet garni and purée the liquor in a food processor. Check for seasoning and consistency.

Pour the sauce over the meat, sprinkle with the chopped celery leaves, and serve.

Chicken Pot Pie

15 Monday Mar 2010

Posted by Bob and Robin in Main Dish, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes, Things To Do

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No, it’s really not your everyday, customary dinner, made by Mom Chicken Pot Pie. But it could be. And if you want the original recipe, Click Here. In the meantime, I have posted the recipe here. Do enjoy!!

Here it is already to go into the oven. It looks good! But, it is not one of those little, preservative laden, store bought items.

And here is the Chicken Pot Pie plated with a nice Baby Spinach and Strawberry Salad. Serve this dinner with a delightful and old 1986 Rose Creek Idaho Johannesburg Riesling and you have an awesome and different dinner. Probably not one your Mom would make. Here … You try it. Let me know what you think. Cheers!!

Chicken Pot Pie

Author: Bob and Robin Young

Comments: We had this dish with a 1986 Rose Creek Idaho Johannesburg Riesling.
Degree of Difficulty: Easy
Oven Temperature: 350°F
Servings: 8

Ingredients:
2 9 in Pie crusts
2 lg Chicken breasts, cut into ¼” chunks
½ c Diced carrots
½ c Celery, diced
½ c Corn kernels
½ c Broccoli florets, cut into small pieces
1 med Shallot, diced
1 med Potato, diced
¼ c Madeira
½ c Chicken stock
½ c Heavy cream
¼ c Flour
3 T Butter
1 T Olive oil
¾ T Thyme
½ T Sage, dried

Directions:
1.) Cook off one of the pie crusts in a 9-inch deep dish pie plate at 450°F until it just turns brown. Remove from oven and let cool.
2). Dice the chicken into ¼” pieces. Roll in flour. Place 1 Tablespoon butter and 1 Tablespoon olive oil in 4 quart pot. Cook the chicken off until just done. Remove the chicken from the pot and set aside.
3.) In the same pot, add all of the diced up vegetables and the thyme and the sage. Add 1 Tablespoon butter. Cook through. Add the chicken stock and the Madeira. Bring to a boil. Add the cream. Bring to a slow boil and cook for 10 minutes.
4.) Add the cooked chicken. Bring to a slow simmer. Check for thickness of the sauce. If not thick enough add a little more flour.
5.) When the potatoes are cooked almost through, pour mixture into the pie shell. Break 1 Tablespoon butter into pieces and dot the top of the mixture. Place the top pie crust on top and seal along the edges. Puncture with a fork so steam will escape during cooking.
6.) When the upper crust turns a golden brown – about 45 minutes – remove from the heat and let cool for 10 minutes. Serve with a nice green salad.

Cooking Times

Preparation Time: 30 minutes
Cooking Time: 45 minutes
Inactive Time: 10 minutes
Total Time: 1 hour and 25 minutes

——————————

Please do try this recipe. It’s fun to make and fun to eat! Cheers!

Still Looking! "The Perfect Reuben"

06 Saturday Mar 2010

Posted by Bob and Robin in Restaurants, The Perfect Reuben, Things To Do, Willow Creek Grill

≈ 2 Comments

You just think that I have given up. Actually have 2 more places to look at. And most of you know of my bias for Westside Drive-In, Chef Lou. Most of his food is awesome! Great Rib-Eye on Fridays and Saturdays! But his Reuben, sorry, but it misses the mark. Where is the Deli Pickle? No one offers them that I have found. But, here are the standings so far.

The Reuben Sandwich Challenge Scoring

Rated on 1 to 5-Stars, here is how we rate the three places in Boise that serve a Reuben Sandwich. 1-Star is enough for this year and a 5-Star is one that meets the criteria.

1. Barbaccoa – Big thick slabs of meat, no rye toast, they used bread, and soggy from an over abundance of kraut. No grilled onion. Rating: 1-Star

2. Donny Mac’s – Rye toast was weak on the rye, heavy on the 1000 Island dressing. Sloppy to eat because of the really wet kraut. The pastrami was good. Raw onions. Rating: 2-Stars

3. Cucina di Paolo – Yea! Russian Dressing. Good pastrami and not overly salty. Great kraut. Did not notice any grilled onion. Good rye toast, although it was Marble Rye. I would prefer a straight Jewish Rye, Deli Rye. I always like a good Jewish Kosher pickle with my Reuben. None of these places had that. Rating: 4-Stars

4. Seasons Bistro – Wow!! We’ve got a foot race. Homemade Russian Dressing, as was Cucina di Paolo. Good pastrami as was Cucina di Paolo. Great kraut that is special ordered and, in my opinion, better than Cucina di Paolo. Grilled onions. Good rye, that I actually tasted the caraway seed, although it was the Marbled Rye!!! I told Rachael Hurn, Owner, that I really would like to give her the 5-Stars for this sandwich, but I couldn’t. She asked, “Why?” And I told her, “No Jewish Kosher deli pickle.” She said she would go get me one. Too late. But, Rachael does know – as did Paul at Cucina di Paolo – the difference between a Reuben and a Rachael Sandwich. She has both on the menu!!! Rating: 4½ – Stars

5. Westside Drive-In – I was disappointed. The pastrami was poorly heated. And the dressing was not Russian. I think it was 1000 with horseradish. The kraut was very good though. He also uses marbled rye. No pickle!!! And I’m really getting tired of the marbled rye. Why not a good deli rye? Sorry Lou.
Rating: 3½ – Stars

Here is another place that Robin and I tried in Eagle. Good burgers! Robin had a great Ahi Tuna sandwich. They make their own slaw and their house salads are huge. And what did I see on the menu? Reuben Sandwich with “… our own homemade Russian dressing.” Was that the gauntlet? Is there a pickle? A deli pickle? Deli rye? Good kraut? Well, I guess the next time we are in Eagle – next week – we will, or better yet, I will have to try this one. The menu description looks close. But what about the taste? This is tooooooooooooo much fun!

We really are closing in on “The Best Reuben Sandwich in Boise“. Cheers!

"Seasons" March Events

01 Monday Mar 2010

Posted by Bob and Robin in Seasons Bistro, Things To Do

≈ Leave a comment

Thanks Rachael, for sending this information!

——————————

Monday, March 1st– 6:00 – 8:00 PM
Seasons Bistro, Winebar & Catering
Women and Wine
Every Monday at Seasons we will be featuring Women and Wine. Come alone and meet your neighbors or bring a friend and learn about different featured wine and cheese pairings. Cost-$15.00 per person

Thursday, March 4th– Closed from 5pm on for private party!

Friday, March 5th – 6:00 – 9:00 PM
Seasons Bistro, Winebar & Catering
Live Music with Michael Laky & Dinner Specials

Monday, March 8th – 6:00 – 8:00 PM
Women and Wine
Every Monday at Seasons we will be featuring Women and Wine. Come alone or bring a friend and learn about different featured wine and cheese pairings. Cost-$15.00 per person

Friday, March 12th – 6:00 – 9:00 PM
Seasons Bistro, Winebar & Catering
Live Music & Dinner Specials

Monday, March 15th – 6:00 – 8:00 PM
Seasons Bistro, Winebar & Catering
Women and Wine
Every Monday at Seasons we will be featuring women and wine. Come alone or bring a friend and learn about different featured wine and cheese pairings. Cost-$15.00 per person

Wednesday, March 17th – 11AM-8PM
Happy St. Patrick’s Day! Bangers & Mashed Potatoes
Take $2.00 off Ruebens today!

Friday, March 19th – 6:00 – 9:00 PM
Live Music & Dinner Specials with Will Bell
Will was featured at Boise’s ” Alive After Five” and his band was invited to play at the Boise Blues Society Corner Club event this summer. Will’s song “Missin Home” is also featured on Boise “On Hold” throughout the city.

Saturday, March 20th – 6:00 – 9:00 PM
Seasons Bistro, Winebar & Catering
Live music & dinner specials

Monday, March 22nd – 6:00 – 8:00 PM
Seasons Bistro, Winebar & Catering
Women and Wine
Every Monday at Seasons we will be featuring Women and Wine. Come alone or bring a friend and learn about different featured wine and cheese pairings. Cost-$15.00 per person

Friday, March26th – 6:00 – 9:00 PM
Live Music & Dinner Specials

Saturday, February 27th – 6:00 – 9:00 PM
Live Music & Dinner Specials

Monday, March 29th – 6:00 – 8:00 PM
Seasons Bistro, Winebar & Catering
Women and Wine
Every Monday at Seasons we will be featuring Women and Wine. Come alone or bring a friend and learn about different featured wine and cheese pairings. Cost-$15.00 per person

Wednesday, March 31st – SEASONS WINEAUXS 6:00PM
HAPPY HOUR 10% off glasses of wine
7:00PM-paired tastings from soup and salad to dessert
$35.00-non-members $30.00-members

Did you know that SEASONS is accepting reservations for group breakfast meetings. The bistro can accomodate a group of approximately 50 people for anything from coffee and breakst tea breads to full customized breakfast buffets. Please call for dates and details.

Location: 1117 E Winding Creek Dr., Eagle, Idaho 83616
Phone: 939-6680

March Marietta Madness

All month long at SEASONS BISTRO -enjoy $5.00 glasses of Marietta Old Vine Red Wine.

Join our mailing list or find us on FACEBOOK under Seasons Bistro to keep up on all events and specials.