"the Buzz" Season Opener

12 Wednesday Jan 2011

Posted by Bob and Robin in Photos, Photos By: Bob Young, Things To Do, What's For Dinner?, Wine Dinners

“For the most wild, yet most homely narrative which I am about to pen, I neither expect nor solicit belief. Mad indeed would I be to expect it, in a case where my very senses reject their own evidence.” (“The Black Cat”, Edgar Allen Poe)

And to that end, I submit this prose about the Torres Family Wine Dinner held at the Buzz last night. But first, I would be remiss if I did not tell you the schedule for the Buzz Wine Dinners and events. At least for January. The overall program this year will feature family run wineries.
(1) January 15 – 4th Anniversary Party. Happy Birthday to the Buzz!
(2) February 6 – Super Bowl Party with a Taco and Nacho Bar.!
(3) February 8 and 9 – Wine Club Dinner – Indian Creek Winery, Kuna, Idaho

But for tonight, we had some really fantastic Torres Family Winery selections. And Debbie did another awesome job of pairing the food with the wine. The photos below are of the dinner and the wines that paired with the selection. My scores are (20), 20 being the highest. Cheers!

Puff Pastry Salmon Buddies
2008 Torres Family Vina Sol, 11.5% alc, (17), $13.00

Shrimp and Sausage Cioppino
2007 Torres Family Sangre de Toro Tempranillo, 14% alc, (17), $13.00

Curried Cous Cous Salad
2008 Torres Family Vina Esmeralda, 11.5% alc, (19), $15.00

Stout Marinated Steak
Mom’s Vegetable Medley
Spicy Roasted Potatoes
2004 Torres Family Gran Sangre de Toro, 14% alc, (18), $16.00

Poached Fruit Over Ice Cream
2006 Torres Family Gran Coronas Cabernet, 14% alc, (20), $22.00

Hope to see you at the next dinner – don’t forget to call your reservations in – and/or special event. This will be a fun year with the theme of Family Wineries that Cristi has planned. Cheers!

Meatless Monday Dinner

11 Tuesday Jan 2011

Posted by Bob and Robin in Photos, Photos By: Bob Young, Recipe: Bob and Robin Young, Seafood, What's For Dinner?

≈ 1 Comment

We really do try to watch what we eat. Really. That’s not to say that we don’t eat well. And very rarely do we eat processed foods or “fast foods”. We make our own and from scratch. Mondays are meatless. No red meats, pork or the like. Chicken and fowls are questionable. Seafood is acceptable. Here is an example of what we might eat on Mondays, or any other day of the week. We actually did have this for dinner last night. The recipes are available and highlighted. Dijon Baked Cod, Dirty Rice, a wonderful green salad of Mixed Salad Greens and Fresh Pear, no dressing, and Black Beans with Roasted Tomatoes. The cod with its Dijon sauce and fresh made bread crumbs was delicious. (We make our own bread crumbs.) And the pear salad was a delightful addition. If you make any of these, let us know how it turned out for you. And you don’t really need to use cod. Actually, any white fish will do. Cheers!

Monte Cristo Sandwich

08 Saturday Jan 2011

Posted by Bob and Robin in Sandwiches, What's For Dinner?

≈ Leave a comment

I just thought that this was an interesting sandwich. From [No Recipes] make good dishes better, I received the following information and the recipe for the sandwich.

“For those of you that aren’t familiar with this American sandwich, it may sound a little odd. Part breakfast, part club sandwich, it’s a strange combination of sweet and savory from different meals in the day. But if you’re the type that likes to dip your bacon in maple syrup, you’ll love the Monte Cristo Sandwich.
It’s an impossible combination of sweet and savory, pillowy and custardy, crispy and tender, creamy and lean, all in one bite. A Monte Cristo embodies the spirit of brunch, and is one of the things I love chowing down on when I wake up far too late in the day to call my frist meal “breakfast”…” You can read the rest of the article at [No Recipe]. Here is the recipe and a Printable Version, at the Master Recipe List. Enjoy!

Monte Cristo Sandwich

Yield: 2 sandwiches
Source: [No Recipes] make good dishes better, http://norecipes.com/2011/01/08/monte-cristo-sandwich-recipe/

Ingredients:
1 egg
¾ c Milk
¼ c Flour
¼ c Pecorino Romano, fresh grated
½ t Nutmeg, fresh grated
6 thin slices of Challah bread or Brioche
1 T Butter
2 oz Emmentaler (Swiss) cheese, sliced thin
¼ lbs sliced Honey Roasted Turkey
¼ lbs sliced Black Forest Ham
Powdered Sugar
Strawberry or Raspberry Jam

Directions:
Whisk the egg, milk, flour, cheese and nutmeg together until smooth. Heat a skillet or griddle large enough to accommodate all the slices of bread in a single layer over medium heat. Dip the slices of bread into the egg mixture, giving it a few seconds on each side to absorb the batter.

Add the butter to the pan once it is hot, then place as many slices of battered bread onto it as you can fit. Wait till it is golden brown and crisp on one side, then flip and top 4 pieces of bread with the cheese. Put the turkey on 2 of cheesed slices of bread and the ham on the other 2 cheesed slices of bread.

Fry until the bread is browned and crisp on the second side, then make the sandwich by stacking a ham slice with a turkey slice topped with a plain piece of French toast. Slice the sandwiches in half, dust with powdered sugar, and serve with a small bowl of jam.

Good Way To Start A New Year!

03 Monday Jan 2011

Posted by Bob and Robin in Lamb, Photos, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes, Vegetables, What's For Dinner?

≈ 3 Comments

So now he new year has started. And today, we made our first “from scratch” dinner. Not your traditional fried chicken, potatoes with gravy and peas; Not your Sunday, Old Folks dinner. Rather, Lamb Chops with a Cream and Mustard Reduction, Whole Baby Beets and a Carrot/Parsnip Vegetable Medley.

This might be the year of the sauce. Be fun to work on them this year. The cream and mustard reduction was not hard. In the pan that you slowly cooked the lamb chops, with an sea salt, fresh pepper, olive oil, rosemary, garlic and pomegranate vinegar marinade, deglaze the pan with a good white wine and reduce to 3 Tablespoons. Pour in 1 cup of heavy cream mixed with 3 Tablespoons of mustard. I used a Löwensenf Bavarian Style Sweet Mustard. Over a medium flame, reduce until the sauce is thickened. Spoon over the chops.

The vegetables Carrot/Parsnip Vegetable Medley is shredded carrots and parsnips, olive oil and sunflower seeds. Steam until soft. Here is a photo of the dinner. We enjoyed it.

Braised Lamb Chops
with
mustard cream reduction

Whole Baby Beets

Carrot/Parsnip Vegetable Medley

2007 Davis Creek Cellars Cabernet Sauvignon

A Note From "The Buzz"

31 Friday Dec 2010

Posted by Bob and Robin in Party Time, Things To Do, What's For Dinner?

≈ Leave a comment

Bob and Robin,

We hope that Santa was extra nice to everyone this past week. We are looking forward to a wonderful and safe 2011. We will be celebrating New Year’s Eve at the Buzz starting at 6:30 we will be featuring an all you eat buffet with a variety of foods. There will be wine tasting featuring two cavas and fun red wines. The games will be out for challenging each other and as always it will be fantastic company and great fun. Hope to see everyone, whether its for the entire evening or just stop by for a toast with friends as you are heading home or away from home. We are wishing you a safe and fantastic 2011.

All the best to you and your family,
Cristi and Tom Takeda

Buzz Coffee and Wine

——————————

Thank-You Tom and Cristi. We have thoroughly enjoyed the past several years at the Buzz and we are looking forward to the program again in 2011. To you and the entire staff at the Buzz, we wish you a great 2011 and we will see you next year! And with that, I leave you with this:

“A hangover is the wrath of grapes.” — Author unknown

“May I always have the strength to enjoy all my weaknesses! — Robin’s Mother

Happy New Year Everyone!

Fagiolini alla Panna

30 Thursday Dec 2010

Posted by Bob and Robin in Anthropology of Food, Italian Food, What's For Dinner?

≈ 2 Comments

On one of the blogs I read, Memorie di Angelina, I received this recipe. Very timely. Robin has a pot of green beans on the stove. This really looks good. And for those who need a translation, Fagiolini alla Panna translates as Green Beans In Cream Sauce, I think. Anyway, here is the copied recipe and the Original Recipe.

Fagiolini alla Panna

Source: http://memoriediangelina.blogspot.com/
Servings: 6
Notes: When most people (myself included) think of Italian style green beans, fagiolini in umido (green beans in tomato sauce) is likely to come to mind or perhaps fagiolini all’agro, a simple green bean salad. Here is a less well known but perfectly delicious dish from Lombardia that I recent came across while perusing a little cookbook called La cucina lombarda by Alessandro Molinari Pradelli: green beans simmered in cream. I can almost guarantee that once you try this, it will become a regular part of your repertoire!

Ingredients:
1 kg (2 lbs.) green beans
A shallot, fine chopped
50g (3 Tbs) butter (or more if you’re feeling indulgent)
2 dl (3/4 cup) cream (or as much as you need)
Nutmeg
Salt and pepper
A handful of parsley, finely chopped

Directions:
Trim off the ends of your green beans, then plunge them into a big pot of well-salted boiling water. Cook them until they are quite al dente, remembering that they will cook some more later. This should take no more than 5 minutes or so, depending on the size and quality of the beans.

While the green beans are boiling away, gently sweat your chopped shallot in the butter in an ample skillet or sauté pan until soft but not browned.

Transfer the green beans from the boiling water right into the skillet and mix them well with the butter and shallot soffritto. [NB: If you like, you can ‘refresh’ the green beans in cold water before adding them to the skillet, which will help them retain their color, but being a bit lazy I often skip this step.] Raise the flame just a bit and let the green beans braise for a few minutes, stirring frequently, so they can absorb the flavors of the soffritto.

Now add your cream, enough to just about cover the beans. Season with salt, pepper and nice scrape of nutmeg. Raise the flame a bit more so that the cream bubbles fairly vigorously. Continue stirring from time to time, and simmer until the cream has thickened into a saucy consistency. Taste and adjust for seasoning if need be.

Mix in the chopped parsley and serve immediately.

NOTES: The great thing about this dish, as for any braised vegetable dish, is that you can use green beans that may have been around for a while without much trouble. That is, in fact, what I did this time and I can tell you the results were more than satisfactory.

This makes for a fine contorno for grilled meats, in particular. I would not serve it, on the other hand, with a braised meat dish. And I actually had it as a vegetarian lunch one day, with a nice chunk of crusty bread.

Party Time!

29 Wednesday Dec 2010

Posted by Bob and Robin in Appetizers, Things To Do, What's For Dinner?, Wine and Food

≈ Leave a comment

Quite often we are at a loss as to what to bring to a New Year’s Eve Party. And too, we are often asked to bring some champagne or other sparkling wine. Here are some suggestions: (1) Crispy Udon Noodles with Nori Salt paired with a NV Jacques Lassaigne Les Vignes de Montgeux Blanc de Blancs, (2) Hush Puppies with Remoulade served with a NV Alfred Gratien Blanc de Blancs Brut or (3) Potato Pancakes with Smoked Salmon, Caviar and Dill Cream served with a well-structured, Pinot Noir-dominated Champagne: Lamiable Grand Cru Brut.

All of these recipes, photos and champagne suggestions, and more, can be found at Food and Wine Champagne Parings. Have fun with these treats, drink responsibly and be safe.

Have A
Happy New Year Party
and a
Great 2011!

Yes It Was Robin’s Day!

19 Sunday Dec 2010

Posted by Bob and Robin in Flying Pie Pizza, Food, Food Prep, Photos By: Bob Young, Pizza, Pizza and Brew, What's For Dinner?

≈ 1 Comment

And that it was at Flying Pizza Pizzaria on State Street in Boise. Margaret and Robin standing below the Flying Pie Pizzaria sign that announces her day! Even though it was rainning, 0.19″ per hour, it was a great party and we thank Flying Pie Pizzaria for the opportunity to make Robin’s Special Pizza. But here, look at the photos and see the fun all of us had. And when you are in Boise, stop in at Flying Pie Pizzaria for a pizza, salad and fantastic beer!

Here is Robin – my Robin – getting her instructions on what is going to happen.

But then there was more than one Robin who arrived for “Their Day“. Actually, there were four Robins that showed up. How great!!

Then there is always the prep work to making any dinner or pizza or whatever.

Fondle the pizza dough!

Throw the pizza to get the most stretch in the dough.

Putting the goodies on the pizza!

Marine and Robin. Robin’s pizza is in the center.

Jalapeno pizza!

Marnie, Robin and Maddy!

Margaret, Chris’ friend Nate, Chris, Marnie, Robin and Maddy.

Marnie and Mac.

Robin

Bob and Margaret

Robin, Bob and O Holy Night brew!

The Nectar of the Gods!

Yes it was an exciting afternoon. Great family, great friends, great beer and great pizza! Thank-You all!

Robin’s Day At Flying Pie Pizzaria!

19 Sunday Dec 2010

Posted by Bob and Robin in Flying Pie Pizza, Food, Food Prep, Things To Do, What's For Dinner?

≈ Leave a comment

Yessireee Bub! It’s Robin’s Day at Flying Pie Pizzaria tomorrow, Sunday! So what does that mean? She gets to make her own pizza!! And we get to party, Dutch Treat, of course. We will be at the store on State Street in Boise, tomorrow, Sunday at 2:00pm. We have 6 other people coming. We’d love to have you there to join in on the festivities. Maybe even Joe and his family can make it. Maybe Joe? We’d love to see you all there.

If you can, 2:00pm at the Flying Pie Pizzaria, 4320 State Street, Boise – just as the graphic on the left says.

It’s been a pretty good day today – The University of Delaware defeated Georgia Southern for the NCAA Div 1 semifinals and now they go to Texas on 7 Jan 2010 to play Eastern Washington and that should be a great game for the NCAA National Title. And Troy is sticking it to Ohio 43-14 in the 4th quarter. (I thought Ohio had all these Hot-Shot football teams that don’t like to play the “little guys”. See what happens?) Fresno State had their heads handed to them. ): DircTV is back on the air and my phone finally found the satelite. So, if you can make the pizza party tomorow, that will be great, too. Maybe fill the shop? Cheers! And bring your cameras.

Here’s A Great Chili Recipe

16 Thursday Dec 2010

Posted by Bob and Robin in Beans, Beef, Photos, Photos By: Bob Young, Recipe By: Robin Young, What's For Dinner?

≈ Leave a comment

No matter what you do, don’t forget to serve this chili with a Stella!!! But, before you can serve it, you have to have The Recipe. And this is, even if I say so myself, one awesome chili. Not your run of the mill chili. It has some very different ingredients in it. Chocolate for one. It does take some time to prep and to cook. But you can make it ahead of time. Have fun with this one and enjoy!