04 Tuesday Dec 2012
Posted in What's For Dinner?
A wonderful, mild and herbal baked salmon tonight. Copper River salmon, at that.
It was a Yum-O dinner!
03 Monday Dec 2012
Posted in Crab, Main Dish, Photos By: Bob Young, Seafood, What's For Dinner?
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This was an awesome dinner. The crab cakes were baked and not fried! We used a cupcake pan to put the crab in, then broiled for about 5 minutes then finished off in a 425 degree oven. They were wonderful! Left-Click the photo to see a larger view. Enjoy!
Homemade Dungeness Crab Cakes
Green Salad
Homemade Tartar Sauce
2010 Meadowcroft Chardonnay
30 Friday Nov 2012
The other day, while my computer was at CastleRock Computers here in Boise getting a severe upgrade, I came across swordfish at a good price and the quality was superb. The photo here is the swordfish getting ready to be placed under the broiler. Here is what me made.
Idaho Fingerling Potatoes getting ready to be roasted. The herbs were all fresh ones from our garden.
Dinner is plated!
Broiled Lime and Orange Swordfish
Herb Roasted Idaho Fingerling Potatoes
Balsamic and Current Juice Reduction with Brussels Sprouts
23 Friday Nov 2012
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Such a great dinner. It was great to have all of the family and extended family join us for the Thanksgiving dinner. Marnie, Mac, Sophia, Chris, Madison, Tessa and Maggie. These are the folks that made this day so great. Thank you all for joining us and for the salads, pie, deviled eggs, bread, potatoes and oyster stuffing. We did not go hungry. Enjoy this slideshow of the dinner. Cheers! The photo here are the place settings that Robin made.
Even Buddy had his Turkey Dinner last night – small portion! And then he could not stay awake. He couldn’t even wag his tail. He was so funny. Hope everyone had as great a Thanksgiving as we did. Cheers!! Now for Christmas.
21 Wednesday Nov 2012
Yes, one must prepare for this dinner. This year we will have 10 over for dinner. Maggie, Tessa and Madison Hyland, their mother Deanna, Chris (goes with Madison), Mac, Marnie, Sophia, Robin and me. Let’s see ….. That’s 10! We started today, this morning, with the prep. Here are some photos. Enjoy and don’t forget to Left-Click to see these full screen.
No, we are not making this. But wouldn’t it be delightful to place as a center piece?
Robin making her cranberry relish. Check out those ingredients.
Brioche cubes for stuffing.
Dried corn soaking. Remember – One must taste, and taste and taste and adjust and taste and taste and taste …….
Making vegetable stock to fortify the gravy. Yup! Those are oranges and limes in this stock. Great citrus overtones.
The turkey is thawing and the stuffing has all dried ingredients mixed in. Sweet potatoes are prepped. Tomorrow will be Bedlam, but exciting and fun. Maybe a small helping of 10 year old Laphroaig will help. Probably. Cheers!
Thanksgiving morning started at 7:00am. Here’s what’s cookin’!
Orange and Onion Green Bean Casserole, Apple and Herb Stuffing, Sweet Potatoes
The turkey is stuffed and ready for browning. 19 pounder should be just fine. I need a larger oven, though.
19 Monday Nov 2012
Robin found and made this awesome Pineapple Upside Down Cake, after she “tweaked” it a little bit. The original recipe says that the run is “optional”. Yea! right! She also added pecans in between the pineapple rings. I remember growing up (that assumes that the goal was net), my Aunt Peggy making this cake. Robin’s is just as good if not better! This was an awesome finish to a good BBQ Ribs dinner. Enjoy!
Source (Adapted): Robin Young
Ingredients:
¼ c Butter
¾ c Light Brown Sugar
2 T Pineapple Juice
3 T Dark Rum
½ small fresh Pineapple, peeled, cored, and sliced
½ c Butter
1½ c All-Purpose Flour
⅛ t ground Cardamom
½ t Salt
2 t Baking Powder
½ c White Sugar
1 egg
½ c cold Milk
Directions:
14 Wednesday Nov 2012
Such a great dinner at The Buzz for the November Wine Club Dinner. Cristi did an awesome job in presenting wines that went along with the theme of The Art of Entertaining. Here are some photos from last night and the wines that we had. Really a super dinner and wine selection. Be sure to look at the photos full screen and grab a fork. Enjoy! We did. See you at the next event. Use the link above and call The Buzz for reservations. The best $15.00 you’ll ever spend!
BLT Slaw
Simple Stromboli
2010 Franco Serra
13.0% alc. superfine wine with these dishes, went best with the slaw [19]
This was a great opening dish and wine. Great choices!
Beef and Barley Stew
2011 Les Trois Couronnes Cotes du Rhone
14.0% alc another good pairing of wine and food. [19]
Chicken Wellington
Cranberry Cabbage (delicious!)
Broccoli (Yum-O!)
2010 Meadowcroft Chardonnay
14.5% alc. In my opinion – the best wine of the evening. It went so very well with everything on the plate. [19]
Chocolate Walnut Bread Pudding
Honeybun Cake
NV Renwood Port
I did not particularly like this port as well as some otheres I have had [17]
NV Almond Sparkling Wine of Veuve du Vernay
awesome with tyhese desserts. Loved it! [19]
One of the wines we had tonight.
Another wine we had.
13 Tuesday Nov 2012
On November 12, Robin and I were invited to attend the Whole Foods Media Tour by Glenda Catron. Thank you, Glenda, it was informative and interesting. The public tour, also held on the 12th, was well attended and filled up quickly. The “Ribbon Cutting”. also know by Whole Foods fans as the “Break Bread Ceremony” where a giant loaf of bread will be shared, will be at 9:30 am on Wednesday, November 14. Here are some interesting facts that Ben Friedland, District Manager of Whole Foods, pointed out to us. There are 342 stores in the US, Canada and United Kingdom and all of them are designed differently to reflect the community where they are located. As he said, “When you walk through the doors, it’s like walking into your kitchen pantry. We want you to feel at home.”
It is really great to see all of the local, Idaho Produced and Grown items. Some of the Idaho businesses represented are: Gaston’s Bakery, Zeppoles Bakery, Rollingstone Chevre Cheese, Ballard Family Cheese, and Homestead Natural Foods. All of the meats at this store are 30-40% locally produced. This is by no means the total list.
And Idaho wineries are also represented and I think the Idaho breweries are too.
Non-GMO products and quality products will be found here. Read the labels and be familiar with the PLU codes. (GMO products start with an 8. 80000 would be a GMO. 90000 products are organic.) Here are some photos of the tour. You can pause the slideshow at any time and you can go back or forwards. Enjoy!
PS: As a late post from Glenda Catron,
“About Whole Foods Market®
Founded in 1980 in Austin, Texas, Whole Foods Market ( www.wholefoodsmarket.com ) is the leading retailer of natural and organic foods and America’s first national “Certified Organic” grocer. In fiscal year 2012, the Company had sales of approximately $12 billion and currently has 342 stores in the United States, Canada, and the United Kingdom. Whole Foods Market employs approximately 73,000 Team Members and has been ranked for 15 consecutive years as one of the “100 Best Companies to Work For” in America by Fortune magazine.”
10 Saturday Nov 2012
Watching the BSU – Hawaii game. BSU leads at Halftime 35-7. But we made this comfort food “tailgate” food.
If you have never tried this ale, I strongly recommend it. This was a Yum-O comfort food dinner. Cheers!
09 Friday Nov 2012
An exciting time tonight with, at least for me, two special events going on. First was the November Boise Food Truck Rally held in the parking lot of the brand new Whole Foods Store, that is actually not open until next Wednesday, November 14. Here is some of the crowd that fought the cold winds and light snow. Yes, it did snow lightly! Enjoy these photos! It was good to see my friend, Yvonne, at the Brown Shuga Soul Food truck.
The Whole Foods booth. Glad to have you in Boise!
Great to see Tammy and Mike McClure of Indian Creek Winery. Their spiced wine was great. Glad to hear that harvest went well for you Mike.
Then there was the Grand Opening of Dolly’s Bar at 1108 Front Street in Boise. Small, but cozy! Thanks Karyn for inviting me to attend your opening. I do hope the business goes well and grows. Here is the sign that was out front along Front Street. Rather difficult to see at night. It should stand out during the day.
This is the patio at Dolly’s Bar.
Boise Foodie Guild 