What’s For Dinner?

05 Sunday Sep 2010

Posted by Bob and Robin in Boise Adventures, Chicken, Curry, Food, Party Time, Photos, Photos By: Bob Young, Recipe: Bob and Robin Young, What's For Dinner?

≈ Leave a comment

So this morning, while I was contemplating the Bronco victory in Virginia, Boise’s hot air balloons were taking off over Julia Davis Park in the center of town. There is also the question of What’s For Dinner? I asked Robin if she wanted chicken. She said yes with some curried rice. Her wish is my command!

Le Menu

Braised Chicken in White Wine and Pomegranate Molasses
with
Sauteed Leeks and Garlic in Orange Infused Olive Oil

Curried Rice
with
Red and Green Tomatoes and Summer Squash

Serve all of this with a wonderful 2008 Casablanca Valley Chile Root:1 Chardonnay and you have a wonderful Saturday evening meal. Cheers and

GO BRONCOS!!

Shrimp Stuffed Cod

04 Saturday Sep 2010

Posted by Bob and Robin in Buy Idaho, Food, Food Prep, Local Harvests, Photos By: Bob Young, Recipe: Bob and Robin Young, Things To Do, What's For Dinner?

≈ Leave a comment

I finished getting the pork ready for Monday – Pulled Pork, Roasted Corn, Baked Beans and Potato Salad. Maybe one of MJ’s cakes (Hope so!) So now it’s dinnertime! Watching how the weather blew in from the west and kept Earl out to sea. That was the onslaught of BSU coming to VA Tech for the game(?) on Monday. And all 10000+ BSU fans headed to FedEx Field to show VA Tech how to yell for their team. Listen for, “BOISE …….. STATE …… BOISE …… STATE!”
But tonight, we need dinner. I remember a Lobster Stuffed Whitefish from somewhere. No lobster in our refrig. But we have Prawns! And we have Cod! So make a shrimp paste – shrimp, bread crumbs, lemon thyme, cream and salt and pepper. Run through a food processor until in paste form. Cut a pocket in the fish and stuff with the shrimp paste. Bake at 375 degrees F until browned on top. And a fresh and local vegetable saute – tomato, Zebra tomato, summer squash, kohlrabi, leek. Here was the menu:

Shrimp Stuffed Cod

Garden Fresh Sauteed Vegetables

Potato Salad

So the Little Guys can’t play with the Big Guys, eh? Why not ask Oklahoma and TCU. See what they say. Cheers! And enjoy the Shrimp Stuffed Cod!

Tillamook Baby Loaf Tour In Boise!

02 Thursday Sep 2010

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

≈ Leave a comment

Yea! The Tillamook Baby Loaf Van at Albertson’s at 16th and State in Boise – the site of the original Albertson’s – the bank is on the actual location now. Even though it was 7:00pm and they were closing down the display, I did get to tell the Tillamook representative that I am the one who blogged their trip to Boise, see Tillamook Cheese Baby Loaf In Boise. I’m not so sure that they were prepared for me to show up, but they did give me some coupons, and I did use them. It would be nice to see where they will be tomorrow. Maybe I will show up again. Anyway, it was fun to see the Baby Loaf van and to visit, albeit a short time. Cheers and hope I can catch them again. Thanks Mac for stopping by and telling me that they were at Albertson’s – only a block away. And Geno and Debra, it was really great to see and talk to you two again. (How was the frozen yogurt?) I didn’t know you knew how to sail, Geno. Cheers!

Fresh Made "Cream of Tomato Basil Soup"

01 Wednesday Sep 2010

Posted by Bob and Robin in Local Harvests, Main Dish, Photos, Photos By: Bob Young, What's For Dinner?

≈ Leave a comment

On this past Sunday, we all – Robin, myself, Mac and Marnie – went to Berryhill and Co for brunch. They had a wonderful Tomato Basil Soup. Since we have a lot of tomatoes on the vines that are ready to pick and a lot of fresh basil growing, I made some Cream of Tomato Basil Soup out of our fresh tomatoes, our basil and Half-and-Half. It is wonderful! I also made some fresh Blue Potato Salad with Tomato Slivers out of some fresh red potatoes, fresh blue potatoes, fresh kohlrabi, fresh onion – the potatoes, onion and kohlrabi are from the Refugee Garden subscription we have – , fresh parsley and tomatoes – both from our garden – and celery. That was great with the soup! This is not hard to do. You can make this from what I have listed or adapt to your own liking. The tomatoes though, will need a little raw sugar and a little sea salt. Cook this slow and do not boil. Temper the cream before you add it to the soup. Add a little basil to the soup just before serving. Enjoy!

Lunch Menu

Fresh Made Cream of Tomato and Basil Soup

Fresh Made Blue Potato Salad with Tomato Slivers

Toasts

Sfiha – Arabian Meat Filled Pastry

31 Tuesday Aug 2010

Posted by Bob and Robin in Beef, Cooking Styles, Hard To Find Foods, Lamb, Recipe By: Bob Young, Things To Do, What's For Dinner?

≈ 2 Comments

This recipe is from one of the Facebook cooking groups I belong to and from the Life Style Food (Australia) online group. This is a recipe for Sfiha – Arabian Meat Filled Pastry. I looks interesting. I altered the recipe to use lamb, but you can also use beef. And I suppose, that if you really want to be non-traditional, try using ground pork or chicken or turkey. I really think the variations are unlimited. But here is the original recipe, Sfiha – Arabian Meat Filled Pastry. Enjoy and let us know how you like it. Cheers!

Osso Buco Dinner

29 Sunday Aug 2010

Posted by Bob and Robin in Food, Lamb, Local Harvests, Main Dish, Photos, Photos By: Bob Young, What's For Dinner?

≈ 2 Comments

This was one of “those” dinners. The weather is cool, almost Fall like and we have some lamb in the freezer. I though I was getting lamb steaks out for dinner. Instead, I got out Osso Buco – Lamb Shanks. So, I guess I should make Lamb Shanks – Osso Buco. (Check out the recipe) Hmmm! My goodness. It was awesome! Here is the complete menu.

Lamb Shanks – Osso Bucco
with
Fresh Tomatoes and Wild Mushrooms

Carrots in Pomegranate Molasses

Cous Cous with Fresh Mint and Tomatoes

2008 Parma Ridge Syrah

The lamb was from Meadowlark Farms, the tomatoes and carrots from the Refrugee Gardens, the wine was an Idaho wine and the bread from Le Cafe De Paris. Cheers!

Saturday Breakfast and the Boise Saturday Market

28 Saturday Aug 2010

Posted by Bob and Robin in Food, Local Markets, Photos, Photos By: Bob Young, What's For Dinner?

≈ 1 Comment

58 degrees this morning when I left for the Saturday Market. Feels like Fall! Robin said she wanted some peaches, so as I was headed for parking, this wonderful, fresh, sweet aroma of peach wafted through the air from Kelley Orchards. Part of my goal was found. If you look in the lower left of this photo, you will see the peaches I bought. And in the center of the photo are tote bags of fresh, sweet peaches.

Part of my goal this morning was to give Janie of Meadowlark Farms some egg cartons and see if she had any Lamb and Apple Sausage. She appreciated the egg cartons and she did have some sausage. I bought some and some eggs. There are folks there also fresh roasting Anaheim Peppers. And Le Café De Paris had fresh bread. So, look at the breakfast menu I made for Robin.

Fresh Sliced Kelley Orchards Peaches

Fresh Meadowlark Farms Free Range Scramble
with
Fresh Roasted Peppers and Farm Fresh Pico De Gallo

Fresh Le Café De Paris Bread

Meadowlark Farms Lamb Chorizo Sausage

I think this was a good and interesting menu. Much like a cross cultural experience. Fun! Usually I make Sunday breakfast, but we are going to brunch tomorrow at Berryhill, so I just had to make breakfast today. There you go. I love summer for these farm fresh treats – the entire breakfast. Cheers!

Massaged Kale Salad

28 Saturday Aug 2010

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

≈ 3 Comments

Actually this was an awesome dinner that Robin made.

Braised Scallops in Garlic

Massaged Kale Salad
(Mango and Oil)

Cous Cous
(Tomato and Herbs)

Sautéed Chard
(Baby Onions and Lemon)

So how good was that? I’d say, “Awesome and full of surprise flavors.” Look at the recipe for the Massaged Kale Salad. That is a real surprise for being a raw salad. The kale is not tough or sharp or bitter. It is very good. We served the entire dinner with a 2008 Root:1 Chardonnay. A Chilean wine from the Cassablanca Valley, that is outstanding. Look for the “… melon, honey and toasted hazelnut” flavors. A powerful, but not overpowering, Chardonnay. Even at this age! Good balance of acid and alcohol – 13.8%. Cheers!

What’s For Dinner?

25 Wednesday Aug 2010

Posted by Bob and Robin in Appetizers, Cooking Styles, Main Dish, Photos, Photos By: Bob Young, Recipe By: Robin Young, What's For Dinner?

≈ Leave a comment

OK, so we probably missed our Meatless Monday, so lets make it today. No problem! Lets look at what we have here starting in the upper left corner.

A great appetizer called Sicilian Eggplant Caponata. A great use of the eggplant that is coming into season now. Eat this hot, warm or cold. It makes not real difference. Serve it on some Baguette Rounds.

And for a main dish, try Potato-Leek Soup. What? Another Potato/Leek Soup? Yes! But this one has no bacon, ham or other meat in it. It is thick and rich with no cream! Eat it hot or cold.

And finally, that green “stuff”. A great vegetable that is usually overlooked. Too bad! Really it is good. Try this really easy to prepare Chard. Really a wonderful compliment to the rest of the dinner. Full of vitamins and other good stuff and much like spinach, but I actually like it better. But, you be the judge. Let us know how you liked these. Cheers!

Eggs ‘N Nests

22 Sunday Aug 2010

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

≈ 2 Comments

So after the very, very exciting evening last night in the wind storm – winds peaked at 68mph and the record set on 24 July 1981 was 71 mph – it was time this morning to try some comfort food, sorta! (There was no damage noticed on this house. However, the electric and phone lines may be in jeopardy. I only got a recording at Idaho Power.)

So look at these eggs. Fun to make and I will probably change the procedure as Robin suggested. Bake the potatoes first and not broil them. Enjoy!

Shred 1 large potato. Leave the skins on. Grease (Robin says use bacon grease) the cup cake tins. Place the shredded potatoes in the cup. Press down in the center and bring up along the walls. Add a touch of salt and pepper. Bake off in a 400 degree oven until the potatoes are browned. Remove from oven a let cool slightly. Add some fresh cut chopped chives and fresh picked shredded basil to each cup. Place one egg in each cup. Broil until the eggs are set.

Gently remove each nest from the cups using a flexible, narrow spatula, trying not to break the “nests”. Plate with some un-burned bacon (oops!) and garden fresh sliced tomatoes topped with chopped chives.
These are fun to make and you can do almost anything with the eggs as you wish. Robin likes the soft cooked eggs, so that’s what we had here. I may try a scrambled egg next week with maybe some cooked Country Ham pieces in the egg. Hmmmm. Enjoy!