The "Orchard House" December Events

02 Wednesday Dec 2009

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

Christmas at Sunnyslope

Wednesday & Sunday nights
5pm to 8pm
11/29 to 12/23
14949 Sunnyslope Road
(11 miles west of Nampa)

The Orchard House is blanketed in holiday cheer. Even the scroogiest of scrooges will be in the holiday spirit as they stroll through the dazzling light display.

Free pictures with Santa ~ Clyde the Camel ~ Roaring Bonfire

Admission is free. Non perishable food items for the Idaho Food Bank are gratefully accepted.

Food and drink available for purchase inside the restaurant.

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Buy one get one FREE

Print this coupon and present for buy-one-get-one-free
LATTE, MOCHA, HOT COCOA, or CIDER during Christmas at Sunnyslope.
One coupon per person, per group, 12 oz. size. Good Wednesday or Sunday nights only.
Offer Expires: 12/23/09
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Gift Giving Ideas
Idaho made and produced specialty food and gift items are available in the foyer of the restaurant. Choose from a large selection of Snake River AVA wines, chocolates, jellies, spices, tin signs, aprons, and more. Ward Hooper prints are now available featuring local events and points of interest. Gift cards are also available.

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Wine Dinner
Sunday, January 17, 6:00pm

This dinner brings together a five course menu prepared by Tony and Tara McElhose-Eiguren of The Basque Market in Boise with wine made by Gina Davis of Davis Creek Cellars. January is a perfect time to warm up with fine wine, food and friends. Space is limited. Tickets make a perfect gift for those hard to buy people on your Christmas list.

All inclusive cost is $65 per person. Call 459-8200 for more information.
Regular Business Hours:
Mon – Sat, 7am to 8pm – Sunday, 7am – 4pm
Serving Breakfast, Lunch, and Dinner 7-days-a-week

Holiday Closure:
The Orchard House will be closed for 10 days beginning Christmas Day. We will reopen on Friday, January 8th, 2010.

The Orchard House Restaurant 14949 Sunnyslope Rd. Hwy 55 Caldwell ID 83607

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So there you have some thing else to do this Holiday Season. Cheers!

Seasons Specials

01 Tuesday Dec 2009

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

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Oops! I almost missed this one.

TUESDAY, DECEMBER 1st
at
SEASONS BISTRO

Wilson Roberts LIVE at SEASONS 6:30 PM with Holiday Dinner specials including:

The Awesome Menu

*Moroccan Chicken

*Seared Trout Salad with Caramelized Onions, Roasted Tomatoes, and Charred Mixed Greens

*Scallop Pasta Buerre Blanc

*Turkey Pot Pie Soup

Rachel Hurn
Seasons Bistro 939-6680 for reservations

Be sure to visit the Seasons Bistro on the web and sign up for their newsletter! Cheers!

Rachel K’s Bistro, Eagle

30 Monday Nov 2009

Posted by Bob and Robin in Main Dish, Restaurants, Things To Do

≈ 2 Comments

This just in from Rachel K’s Bistro in Eagle.

GET IT WHILE IT”S HOT!

Rachel K’s in downtown Eagle is now serving fabulous custom pastas on Thursday nights. Pick from all types of pastas, sauces and ingredients for a mouth-watering melody of YUM! See you Thursday night for some pasta and wine! Custom pasta bar Thursday – Saturday, 5-8 pm $9.95

Turkey Tamale Pie

30 Monday Nov 2009

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

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Here is a recipe for leftover turkey that my sister sent me.

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Here is my favorite, given to me by a friend – Margaret Crum many years ago in Newark. She served this dish at a dinner buffet. I usually make it every time I have leftover turkey.

Turkey Tamale Pie

Ingredients:
3 slices bacon
1 large onion, finely chopped
1 large green pepper, chopped
1 cup sliced green olives
2 cups crumbled corn chips
2 cups diced cooked turkey
1 teaspoon chili powder (or to taste)
1/2 teaspoon salt (I eliminate because of the olives)
Dash pepper
1 #2 can tomatoes ( I use diced)
1/2 cup grated cheddar cheese
2 Tablespoons butter

Directions:
Fry bacon until crisp; remove slices. Saute onion and green pepper until tender. Combine olives, 3/4 cup crumbs, turkey, chili powder, salt, pepper, tomatoes and crumbled bacon. Add onion and green pepper, blend well. Turn into a 1 1/2 quart baking dish. Sprinkle top with cheese and remaining crumbs. Dot with butter and garnish with more olives (if desired). Bake at 350 for 35 minutes.

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Cheers! And enjoy the recipes for your leftover turkey!!! Thanks, Peggy! This has to be good – it has Bacon in it!

Left-Over Turkey Enchiladas

30 Monday Nov 2009

Posted by Bob and Robin in Food Prep, Main Dish, Things To Do

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Everyone, I know, makes left-over turkey dishes ranging from soup to turkey pot pies to …… Here is an interesting, and very good if I may add, Turkey Enchilada dish.

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Leftover Turkey Enchiladas

Ingredients:
2 T Olive Oil
1 sm Onion, chopped
1½ c Turkey, cooked and shredded
¾ c Mexican blended cheese
16 oz Salsa, homemade or otherwise
2 c Turkey Gravy, homemade or otherwise
16 oz Mild Enchilada Sauce
4 oz Cream Cheese, room temperature
8 med Corn or Flour Tortillas

Directions:
1. Pre-Heat the oven to 350°F
2. Place 2 T Olive Oil in skillet. Add the onion and sweat for 4 to 5 minutes until tender. Add the turkey, ½ cup cheese, ¾ cup salsa, enchilada sauce, turkey gravy and the cream cheese. Heat and stir for 2 to 3 minutes or until cheeses are melted.
3. Spoon a scant 1/3 cup of the turkey mixture into the center of each tortilla and roll up.
4. Place in a 13×9 quart baking dish. Drizzle with the remaining salsa. Sprinkle with the remaining cheese and cover. Bake for 15 minutes or until heated through and the cheese on top is melted. Top with additional salsa is desired.

Degree of Difficulty: Easy
Oven Temperature: 350°F
Servings: 6

Cooking Times
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes

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For a printable recipe, Click Here Cheers and hope you enjoy the recipe. Serve with a 2007 Fraser Vineyards Cabernet Sauvignon.

Post Thanksgiving – Now What?

27 Friday Nov 2009

Posted by Bob and Robin in Celebrations, Food, Things To Do

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And don’t tell me, “Black Friday”! I bet in the last 15 years, I have not been to the Boise Mall more than 2 or 3 times. And go to some store at mid-night in the cold and rain and suffer through the indignities of some people in line waiting for the store to open at 5:00am. I don’t think that’s going to happen – it didn’t! I did find out that my eyelids do not have any holes in them!

Or I can stay home and watch “Regis and Kelley”. As Bill Cosby said, “Yea! Right!” Or maybe watch the Rutgers and Louisville game – Rutgers 28, Louisville 14, late in the 3rd quarter. But there really is a light at the end of the tunnel. Boise State University (WAC 6-0; Overall 11-0) plays tonight at 8:08pm (MST) on ESPN2 for the WAC championship against Nevada (WAC 7-0; Overall 8-3). Prediction: BSU 25, Nevada 20; There is a wine tasting at a winery we have not been to yet (yes there really is!), Snake River Winery that we will meet our friend Geno and Debra and go together; And there is turkey ready to be made into a sandwich … right now … great cranberry relish … butternut lettuce … fresh dilly bread. YUM-O!

It’s a cold and overcast day in Boise. But the left-over turkey will satisfy the need for nourishment and probably forget the hotdogs and other football stand-bys. It won’t hurt once in a while. Oh well, there are my mental wanderings. Cheers!

Robin’s Different Salads

23 Monday Nov 2009

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

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Here is a Rainbow Chard Mediterranean Style Salad. Rainbow chard, pine nuts and raisins. Serve this salad warm

The Bok Choy and Pomegranate Salad is full of bok choy, avocado, pomegranate seeds and with a pink grapefruit dressing. Serve this one cold. Of the two, I preferred this one.

Lamb – Where To Buy

22 Sunday Nov 2009

Posted by Bob and Robin in Buy Idaho, Lamb, Local Farmers Markets, Things To Do

≈ 2 Comments

There seems to be a lot of traffic on this blog looking at the Lamb recipes. Also, several weeks ago, I had some folks asking where to buy lamb in the Boise area. Here are three suggestions.

Here is the first local business that specializes in lamb and lamb products. Before Robin and I started to buy our lamb from a 4-H student we know, we bought it from Meadowlark Farms. This is very good lamb.

We have had some of their lamb and, from what I remember, it was good. Actually, I think that either of these suppliers will give you an excellent product. It will probably be personal choice from here.

If you live out of the area, you will probably have to contact them directly and I think they will do you well. But for now, let’s clear something up. If you notice, at each card description I stated that the lamb was “good”.
By “good” I mean that there is No gamey taste. No old mutton taste. I do believe that if you say you don’t like lamb, it is because what you have eaten in the past was mutton. Yes, mutton is strong flavored. No doubt about it. But like goat and wine, “It’s a matter of time”. (There’s a strange comparison) The older the lamb or goat, the stronger the flavor of the meat and it does change over time.

Another good source of food information is Guy Hand’s NPR program NW Food News. Check out his web site.

And finally, another source right here on the Internet is Michael Boss’ Behind The Menu site. Michael is trying very hard to bring the consumer an educated choice on where to eat and general information about food, food products and food producers. Both he and Guy Hand are also firm believers in the Buy Idaho program. Look at the Behind The Menu web site by clicking the link. You can also find it on Facebook. Hope some of this information helps. Have a great lamb meal and don’t forget the wine!! Cheers!

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Thanks to Susan Ettesvold for sending another link for Idaho Lamb. This link is for Lava Lake Lamb, just a little South East of Sun Valley. There are some wonderful photos of the ranch on their web site and ways to contact them and order lamb.

Le Cafe de Paris Shellfish Dinner

21 Saturday Nov 2009

Posted by Bob and Robin in Classic Sauces, Food, Main Dish, Restaurants, Things To Do

≈ 1 Comment

When it rains, it pours! Oh how2 I love this “job”!

Le Fruits de Mer
Fresh Shellfish Dinner

Hope all is well with you and yours. Our much awaited Shellfish Dinner is days away. To reserve a spot, reservations need to be made by Monday, November 23rd to ensure the freshest seafood order. Dinner is $39/person and includes a fresh salad, five seafood entrees, and a fabulous dessert surprise! Live Music by the Frim Fram Fellas and some great wines to pair with these fabulous dishes.

For those who have been to our previous shellfish dinners, there are a few changes to the menu, which I am sure you will enjoy! We hope to see you all here for this delicious event. Bon Appetit!

A Bientot!
Mathieu

Le Menu

La Salade

Stone Crab Claw Fritters field greens, rémoulade sauce

Fruits de Mer

Fanny Bay Oysters cucumber mignonette
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King Crab Legs buerre blanc
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Clams Casino bacon, white wine, herbs, butter
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Pernod Steamed Mussels
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Creole Poached Prawns chorizo, baby potatoes

Maybe we’ll see you there? Cheers!

The Seasons Visited and Reviewed

21 Saturday Nov 2009

Posted by Bob and Robin in Food, Main Dish, Photos By: Bob Young, Restaurant Reviews, Things To Do

≈ 1 Comment

Yes, in fact, we did take an impromptu visit to Seasons on Saturday 21 November. We were going to Caldwell, ID to join in on the Coyotes Group Grand Opening, and decided to stop in here. An awesome meal! Great food! Here is our Review We did rate the restaurant a 4-Star and it deserves every bit of that. The food is soooooo very good and it is a great place to take family and friends. They are even going to have some “special” nights where they feature specific cuisines. 17 December 2009 is a “Greek Dinner” and it will be awesome. Owner Rachel Hurn and Chef Eric Peterson do a fantastic job. I urge you to visit them. Be sure to check out our review as linked above. And they do use local products and they are expanding their wine selection to include most of the Idaho wines. And of course, here are some photos. Cheers!