It is not often that I rave about an eating place, but the Parma Ridge Winery and Bistro is one of our favorites and definitely a 5-Star eatery. Staff is awesome and Chef Storm and Stephanie Hodge, the owners, winemakers, artist and “chief cook and bottle washers”, sorta, are so humble, courteous and kind. Kudos to you both and to your superb staff! And Thank-You for such a great venue for our 36th wedding anniversary. The food was superb and the patio seating was great. Note: The winery and bistro are a great place to go Wednesday through Sunday. Friday, Saturday and Sunday, you had best call for reservations. Contact information is at the link above. Left Click any of these photos to see them enlarged.
And then the desserts. Yes. That is plural! We passed them around so everyone got some.
It isn’t often that I “push” a kitchen product. This is an exception. I do have several different kinds of mandolins, but about a month ago, I was using may – until then – plastic, not inexpensive one and the plastic table and rails were warped. The guard slipped off and the mandolin became a DNA sampler and history. Now, to find another. Search Boise. Nothing to suit me. So to the web. Progressive International offered a model PL8, that looked interesting. Here is a link to the PL8 Professional Mandoline 1000.
I find the safety element – a non-removable hand guard, solid construction and some plastic but mostly where needed metal – an absolute benefit and must. Non skid feet on both ends work extremely well. They come in either black or white. I got a white one like pictured here.
It does several things beyond just a slicer. It will julienne 3 different sizes. It also does a waffle slice. But I am really impressed by the safety hand guard. (Left-Click any of these photos to see them enlargede.)
I ordered mine online from Walmart, Order Online from Walmart and I am extremely happy with thee service and the speed of delivery. They are available, however, from several vendors and all within a do-able price range – $59.95. For me? This is well worth the cost. If you are looking for a good, stable and substantial mandoline, this might be for you. And just so you know, I Do Not receive anything for promoting this kitchen product. Think of it as Tool Time in the Kitchen! Cheers!
Joe Mamma’s Eatery, (208) 939-3917, 3510 N Eagle Rd, Meridian, ID 83646. “Joe Momma’s is owned and operated by Kathleen Wise and Danette Smith. Danette Smith has over 20 years of experience owning and operating successful restaurants. Danette Smith was owner and operator of 9th Street Sandwiches for 2 years, which she then sold to pursue Moon’s Kitchen Cafe, which she owned and operated for 10 years until selling the restaurant in 2001.” [Website] They have an awesome breakfast menu that will challenge Goldy’s Breakfast Bistro or Manley’s – remember them all of you in Boise?. The dining area is large and spacious. The Waite Staff is good and eager to help, especially our Server, Rachel. Our breakfast plates were quite large and all made fresh. Yes! Fresh crab cakes made from Blue Crab, fresh carnitas from pork and housemade Hollandaise sauce.
A well deserved 5-Star rating mainly for the quality of the food they serve. (The oatmeal that someone ordered was huge!)
Here are some photos from our visit. Enjoy! But first. Robin also had a pancake with her breakfast. It had to be 14″ in diameter! She brought it home. Left-Click any photo to see it enlarged.
Chef Anthony Bourdain, “… June 25, 1956 – June 8, 2018 was an American celebrity chef, author, and travel documentarian who starred in programs focusing on the exploration of international culture, cuisine, and the human condition. Bourdain was a 1978 graduate of The Culinary Institute of America and a veteran of a number of professional kitchens in his long career, which included many years spent as executive chef at Brasserie Les Halles in Manhattan. He famously stated the definition of a grilled cheese as “only cheese, bread, and mayo if you choose, anything besides those three things makes it a regular sandwich.” He first became known for his bestselling book Kitchen Confidential: Adventures in the Culinary Underbelly (2000). His first food and world-travel television show, A Cook’s Tour, ran for 35 episodes on the Food Network in 2002 and 2003. In 2005, he began hosting the Travel Channel’s culinary and cultural adventure programs Anthony Bourdain: No Reservations (2005–2012) and The Layover (2011–2013). In 2013, he began a three-season run as a judge on The Taste, and concurrently switched his travelogue programming to CNN to host Anthony Bourdain: Parts Unknown. modified a very common Macau sandwich and named it Macau Style Pork Chop Sandwich. The original fare is described as “The Macau Style Pork Chop Sandwich is Inspired by Macau street food, pork chops are pounded thin and marinated overnight, then coated with panko bread crumbs and quickly fried. Serve with tossed greens or on slices of white bread.” [Wikipedia] On June 25 he would have been 63 years old. Several folks are honoring his birthday on Anthony Bourdain Day on the date of his birthday. Here is what we will be making. A modified version. Enjoy!
Macao Style Pork Chop Sandwich
Source: adapted from Chef Anthony Bourdain, Appetites Cookbook
Bob and Robin Young, Boise, ID Serves: 4
Note: Black Vinegar is an inky-black vinegar aged for a malty, woody, and smoky flavor. It was first popularized in East Asia, particularly southern China, where in the city of Zhenjiang it became known as Chinkiang Vinegar. It is made from rice (usually glutinous) or sorghum, or in some combination of those, perhaps including wheat and millet. A very different black vinegar is made on the central plains of China and is most associated with Shanxi province. Called specifically Mature Vinegar (simplified Chinese: 老陈醋; traditional Chinese: 老陳醋; pinyin: laochencu), it is made from sorghum, peas, barley, bran and chaff and has a much stronger smoky flavor than rice-based black vinegar. It is popular in the north of China as a dipping sauce, particularly for dumplings. [Wikipedia]
4 boneless Pork Rib Chops or Cutlets
¼ c Soy Sauce, Shoyu
¼ c Chinese Rice Wine
¼ c Black Vinegar – Asian Market, 9800 blk Fairview in Boise. Chinkiang Vinegar and Mature Vinegar
1 T Sesame Oil
4 Garlic cloves, peeled and coarsely chopped
1 T Five-Spice Powder
1 T Dark Brown Sugar, packed
1 lg Egg
½ c All-Purpose Flour
1½ c Panko Bread Crumbs
Celtic Sea Salt and fresh ground Tellicherry Black Pepper
2 c Peanut Oil, for frying, plus more as needed
8 slices White Sandwich Bread, or Texas Toast, toasted
Chili paste, for garnish
1. Pound the pork to ¼ inch thickness.
2. In a small mixing bowl, whisk together the soy sauce, rice wine, vinegar, sesame oil, garlic, five-spice powder and sugar. Place pork in a zip lock with the marinade, making sure everything is coated, seal and put in fridge for at least 1 hour and up to 12.
3. Remove chops from marinade and brush off garlic. Beat the eggs in a bowl with a tablespoon of water and place flour and panko in separate bowls. Season the flour with salt and pepper.
4. Add the oil to a heavy-bottomed frying pan (I used my large cast iron) and heat over medium-high.
5. Test the oil with a pinch of breadcrumbs and make sure they sizzle. Add the chops to the oil. My pan was big enough for 4 but if yours isn’t, do it in batches. Cook about 5 minutes/side. Remove the chops and let drain on a lines sheet pan or paper towel. Season lightly with salt.
6. Serve on toasted bread with chili paste.
OK. Flowers on a plate make for great “eye candy”. Flowers in a salad can really spice it up. Like in these photos below. But a word of caution – Know what you are eating. Not everything on a plate is edible – although it should be: If it’s not edible, don’t put it on a plate! Ask if it is edible. If the kitchen or Wait Staff don’t know, it might be time to find another restaurant. Just use caution and be smart. Know your edible plants. Left-Click the photos to see enlarged.
But, diner beware!
“Ten Rules of Edible Flowers
by Sherry Rindels, Department of Horticulture
The culinary use of flowers dates back thousands of years to the Chinese, Greek and Romans. Today there is a resurgence of interest in edible flowers. Are all flowers that aren’t poisonous edible? Definitely not. Listed below are a few simple rules to follow before sampling flowers.
Just because flowers are served with food does not mean they are edible. It’s easy and very attractive to use flowers for garnish on plates or for decoration, but avoid using non-edible flowers this way. Many people believe that anything on the plate can be eaten. They may not know if the flower is edible or not and may be afraid to ask.
If pesticides are necessary, use only those products labeled for use on edible crops.
Do not eat flowers from florists, nurseries or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops.
Do not eat flowers picked from the side of the road. Once again, possible herbicide use eliminates these flowers as a possibility for use.
Remove pistils and stamens from flowers before eating. Eat only the flower petals for most flowers.
Different flavors occur in plants when grown in different locations because of soil types, fertilization, and culture. Environmental conditions play a big role as well. What has excellent flavor at one time may taste different at the end of the season or the next year.
Introduce flowers into your diet in small quantities one species at a time. Too much of a good thing may cause problems for your digestive system.
If you have allergies, introduce edible flowers gradually, as they may aggravate some allergies.
Enjoy the different flavors and colors that edible flowers add to many foods.
Collect flowers at the optimum time. Pick fully open flowers in the cool of the day. Flowers that are not fully open (unless buds are desired) or those starting to wilt should be avoided. Sample a flower or two for flavor before harvesting. Remove the pistils and stamens because the pollen can detract from the flavor of the flower as well as cause allergic reactions in susceptible individuals. After harvest, place long-stemmed flowers in water and then in a cool location. Short stemmed flowers should be placed between layers of damp paper toweling or in a plastic bag in the refrigerator. Immediately before using, gently wash the flowers to remove dirt and check for insects. Before washing, test one flower for colorfastness. Some tend to discolor in water.
Only the petals of some flowers such as rose, tulip, yucca and lavender are edible. Separate the flower petals from the rest of the flower just prior to use to keep wilting to a minimum. Roses, dianthus, English daisies, and marigolds have a bitter white area at the base of the petal where it was attached to the flower. Break or cut off this portion before using.” [hortnews.extension.IAState.edu]
Here are some edible flower charts. Print them out if you wish.
Enjoy your dinner. Eat wisely!
Yes! It certainly was a great 2 hours spent in the Barrel Room eating with friends and family. Our neighbor Craig and his Mom and Dad, Craig’s girlfriend Jessica and her son and Mom, Marnie and Eric and Robin. Such a good group who all thoroughly enjoyed the experience. Definitely a 5-Star Bistro! We highly recommend them – they are open Wednesday thru Sunday and reservations are highly suggested. (24509 Rudd Road Parma ID 83660, 208.946.5187 and email@example.com) Here is their Bistro Menu. Here is what we had! Enjoy! Left-Click any of the photos to see them enlarged.
Oh yes. And some awesome new wines! Chef Storm and his friend Chef John Mercer (see This Post) did a super, awesome job preparing these goodies. This was a special dinner put on by these two very talented Chefs. It will not be available at all times. Their Prime Rib, though, is just as good. Look at what we enjoyed today. (Left Click any of these photos to see them enlarged!)
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!
Well! I’ve finally done it and got a domain name for this site. You can now find it at boisefoodieguild.blog. The old name, boisefoodieguild.wordpress.com, will still work, but it might be a good idea to start to use the new domain. Nothing else will change, at the present time, and the articles and pages should all look the same. Let me know if you have a problem. Thanks! And Good Essen!
And remember! The Boise Farmers Market (BFM) opens tomorrow April 5 at their new location on Americana and Shoreline in Boise. Here is a link to the Latest Market Information.
I have a new Air Fryer – actually several – recipe posted at Air Fryer Recipes on this blog and permanently listed above under Air Fryer Recipes. There is something that you should know before you try any of these recipes – and we hope you do and leave a comment – we DO try and work on ALL of the recipes in any of these locations and adapt them to our liking! Ideas come from many locations and resources – other food blogs, recipe connections, Food Network, PBS TV Recipe Saturday and many more.
And another note: The Boise Farmers Market (BFM) moves to it’s new location at Shoreline Drive and Americana Blvd on Saturday April 6, 2019! It’s been a long time in the works. Many, if not most of the produce and products sold at the market, work extremely well with the Air Fryer, and Instant Pot, recipes listed on this blog. See you at the Market! And from their email posting –
The Boise Farmers Market opens in TWO short weeks
on Saturday, April 6th! Join us for our Grand Opening Celebration
and all the goodness of Spring!
Parking and Navigating our New Lot!
The map below is of our new lot and the surrounding streets. Please take a couple minutes to look at it, familiarize yourself, and plan how you will arrive at the market.
Safety for our community, customers and vendors is the most important thing. Please be extra careful!
Directional arrows on the streets, entrances and exits.
There are light poles on the lot – be careful to watch for them when parking – especially when backing up.
Pedestrians! Scooters! Bikes! There will be pedestrians, scooters and bikes everywhere. Please look twice, or even three times!
5 Miles Per Hour is the parking lot speed limit. Please drive slowly.
When you are walking to the market entrances, please watch for cars.
We can’t wait to see you on April 6th!