25 Sunday Mar 2012
Posted in Photos, Photos By: Bob Young, Pork, What's For Dinner?
This was a really good dinner. Easy to prepare. Enjoy!
24 Saturday Mar 2012
Posted in Party Time, Photos, Photos By: Bob Young, Things To Do, What's For Dinner?
Most people, if they are extremely lucky, will have 3 TBA’s (Trockenbeeren Auslese) in their lifetime. This will be my 6th! This is an Austrian wine. A rich gold color and awesome! Each grape is picked by hand and each grape has sugar concentrated in it. This particular wine has an alcohol level of 10.0%. Question is – When will be a good time to open this?
24 Saturday Mar 2012
You see? We eat other seafood than salmon. Here is a good recipe for tilapia done in a little different way. Our menu for tonight?
While on a trip through the Greek islands, my husband and I had a dish that we loved. I tried to duplicate it by combining several different recipes and came up with this. —Sally Burrell, Idaho Falls, Idaho
Ingredients:
6 tilapia fillets (4 ounces each)
4 teaspoons butter
1 egg
1 cup (4 ounces) crumbled tomato and basil feta cheese
1/3 cup fat-free milk
1/4 teaspoon cayenne pepper
1 large tomato, seeded and chopped
1/4 cup chopped ripe olives
1/4 cup pine nuts, toasted
1 tablespoon minced fresh parsley
1 tablespoon lemon juice
1/8 teaspoon pepper
Directions:
In a large skillet, brown fish in butter in batches. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
In a small bowl, combine the egg, cheese, milk and cayenne; spoon over fish. Sprinkle with tomato, olives and pine nuts. Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork.
In a small bowl, combine the parsley, lemon juice and pepper; drizzle over fish.
Yield: 6 servings.
I reduced the recipe to feed just Robin and I and it turned out just fine. You can see the plated dinner in the photo above. Enjoy!
20 Tuesday Mar 2012
Posted in Bread, Party Time, Photos, Photos By: Bob Young, What's For Dinner?
Great to have these small cooking/baking classes for those interested. This one was particularly nice because Margaret requested it. Well ……. Sort of! Fun to make this Irish Soda Bread – it only has 3 ingredients in it – and quick. Total time about an hour. And look at what she made. (Do I hear applause for her?) Left-Click for a larger view of the photos.
But before baking this morning, we had to have some dinner last night. How about
Braised Asparagus and Mushrooms
with
Montmorency Cherry Sauce
Wow! This was super! And serve it all with a 2010 Indian Creek Winery Mountain Syringa and you have an awesome and delicious dinner!
Now …… Back to baking!
Margaret. Ready to learn how to make the Irish Soda Bread. She did a great job!
Look at what she made! So easy and so good. Great Job Margaret!
But wait! Here are two loaves. We’ll make one additional loaf at no additional cost! Sucha deal. Spread a little butter on and maybe some honey. Oh my!
18 Sunday Mar 2012
Posted in Bread, Irish Soda Bread, Party Time, Photos, Photos By: Bob Young, What's For Dinner?
Well … It was a super St Patrick’s Day dinner! There were 20+ people there and everyone pitched in to help either by preparing something, or setting the table or prepping. It was great. Thank-You Leanne and Tom!
The photo to the left is a White Irish Soda Bread that I made. (The link takes you to the recipe) This comes from an original recipe from the Preservation of the Irish Soda Bread web site. (There is also an article of the Irish soda bread below.)
I had to make two loaves, and I am glad I did. I made one as a White Soda Bread, above. Here is the Dark Soda Bread, to the back of the pan, and the White Soda Bread to the front of the pan. The only difference between the two are the ingredients. Both are mixed and baked off precisely the same way. I have them both in the same recipe as listed above. These are really very easy and quick to make. Do try them and let us know what you think. Cheers!
17 Saturday Mar 2012
Posted in Photos, Photos By: Bob Young, Salmon, Tomatoes, What's For Dinner?
Rain. Rain. More rain. Rivers flooding. Snow melt in the mountains is causing roadway flooding. Some homes flooded in Weiser. And what is it doing now? Rain!
So there has to be a bright point in the day. Try this ….. (Left-Click to see a larger view!)
That was a super dinner. Brush the salmon lightly, after drying it off, with a little salt and pepper and then some lemon curd. Rub the potatoes in bacon drippings before baking. Mix the salad greens with tomato, onion, almond slivers, bacon bits and the dressing of your choice. Top this all of with a 2009 Indian Creek Pinot Noir (13.5% alc – another great Idaho wine) and you have an awesome dinner. Quick and easy to do! Enjoy.
14 Wednesday Mar 2012
Posted in Photos, Photos By: Bob Young, What's For Dinner?, Wine and Food
So what does this photo have to do with the Wine Dinner? Actually, nothing. It’s a lily that Robin bought because she likes them. And it is so pretty.
On March 13, the Buzz held another Wine Dinner and this time the theme was “Sideways and Bottle Shock”. If you did not see the movies and you like wine, rent them. They are good. This tasting was good, too. If you missed it, you can always make the next Buzz Wine Club Dinner on April 10 or 11. But, here is what we had tonight. Left-Click and of these photos for a larger view. Enjoy!
Austin, Joe, Tommy and Peggy get ready to serve the crowd.
Two of the opening wines. I am not a fan of Carmenere and the Cortese grape in the Gavi is one I have not had before. Another one to add to my Century Club score card!
Now here is wine from the Russian River area of California. Yes, the Joe Swan area! And this wine had hints of Joe’s 1975 chardonnay … but just hints.
2009 Selby Chardonnay
14.0% alc, fruity and light. not over oaked. earthy [17]
2009 Cycles Chardonnay
13.5% alc not bad and went well with the goat cheese. [17] $12.00
Gingery Sweet Potato Soup
2008 Dynamite Merlot
13.5% alc not really the best merlot that I have had. not a lot of balance and low on finish. [15] $14.00
Beet, Fennel and Jicama Salad
with
Macadamia Nut Dressing
(One awesome salad!)
2009 Line 39 Cabernet Sauvignon
13.0 alc one of the better wines for the night. good body, balance and finish. went very well with this salad. [19] $12.00
Smoky Pork Pappardelle
2010 Hahn Pinot Noir
14.0% alc good, but I have had some Idaho pinot that is much better, Indian Creek Winery for one. fair body and finish. [18] $15.00
2002 Fess Parker Syrah
(Yep! Ole “Davey Crocket” himself!)
14.0% alc This wine would have made him proud. went great with the tart. good balance and finish with a hint of smoke [19] $19.00
The schedule for upcoming events is out. Be sure to make reservations as these events fill up quickly and seating is limited!! Look for their link in the sidebar or call (208) 344-4321 for reservations.
April 10 and 11
Wine Club Wine Dinner
$15.00 per person for 4-5 courses, 6-7 wines and a lecture on the selected wine type. These dinners sell out quickly, so call for your reservations. The dinner is repeated on each night.
May 8 and 9
Wine Club Dinner
May 13
Mother’s Day Brunch
A very special Mother’s Day Brunch will be offered
11 Sunday Mar 2012
Posted in Buy Idaho, Lamb, Photos, Photos By: Bob Young, What's For Dinner?
OK, I know. It’s not the standard Fried Chicken, Mashed Potatoes and Peas. Margaret came over earlier today for some coffee and conversation. Well into the conversation, I asked her what she was going to have for dinner. She said, “I have not eaten today.” Enough said. I told her that if she came back around 3:00 or so, we would like to share dinner. She came back and look at what we had. It was scrumptious, but not your standard “Old Folks” Sunday dinner. The average age for dinner being 68.7 years, this will serve well for our Sunday dinner. Thank-You Margaret for joining us. You are always welcome at our table. And thank you for the dip. Enjoy this photo. Cheers!
Garlic Oil and Fresh Rosemary Braised Felzien Farms Lamb Chops
mustard cream sauce
Mustard Cream Sauce
3 T Stone Ground Mustard
1 T Dijon Mustard
1/4 c Heavy Cream
Place all in a small skillet over low heat. Stir until blended and thickened
(This is great with rabbit, too!)
I have had folks ask how to do the Brussels Sprouts. Here’s how we do them. Let us know how you like them. Serves 4.
1 lbs Brussels Sprouts, trimmed and steamed. Cut the large ones in half lengthwise if necessary.
3 T Balsamic Vinegar reduced to 3/4. The older the vinegar the better it is but the more expensive it is, too.
2 T Grand Marnier
1 T Butter
When the balsamic is reduced, add the Grand Marnier and stir. Add the butter and melt and let it thicken a little. Don’t let it scorch. Remove from the heat if necessary, but keep stirring. Add the Brussels Sprouts and toss to coat. Serve hot.
2009 Fraser Vineyards Petit Verdot
(Always have to have a good Idaho wine with dinner! This went extremely well with the Brussels Sprouts and the Mustard Cream Sauce.)
10 Saturday Mar 2012
Posted in Party Time, Photos, Photos By: Bob Young, What's For Dinner?
Actually, this all is connected. The seams are cemented by food and information about food. Here is a link to Food Carts Boise which has, and keeps a listing of, the Food Trucks that are operating in Boise. According to the site owner, Daniel Foster, “… I love Boise and street food! I created Food Carts Boise! in 2012 after returning from a trip to Portland and joyfully noticing that Boise food carts are organized and becoming passionate about their awesomeness.
My aim is to celebrate and support Boise street food vendors as best I can, and to help others learn to love our local street food vendors … The website lists every food cart I can know of, and each detail page links to their social networks, menu, map, reviews, and whatever else I can find.” And by the size of this early crowd, he has helped “… others to love our local food vendors.” I would like to think that this blog has also “Spread The Word”. The food that I had tonight was awesome. You must try the Smoked Turkey Legs from Brown Shuga Soul Food. Their Pulled Pork is also very good! From Daniel Foster’s site we also find a little history of the rally. “Started in
September 2011 by Sheila Francis of Payette Brewing, Boise’s Food Truck Rally is a popular gathering of several of Boise’s mobile food vendors, and it’s growing rapidly!
On the 2nd Friday of every month, from 5:00pm to 9:00pm, you can meet several of Boise’s awesomest food cart vendors at the Food Truck Rally! The location changes, but you can keep up on the fun by following the group on Facebook …” or on this blog. You can also keep track on Daniel’s web page. I will place a link to his page in the sidebar of this blog. In the meantime, here are some of the food trucks that were represented tonight. Enjoy these photos and keep these businesses in mind when you get hungry! As you can see, there is a large variety to choose from.
“Hog Wild” is also known as “B29 StrEATry”.
If you want to read more about this ongoing event – at least monthly – look at Idahostatesman. Here is the menu, as such, for the rally tonight as printed in the Statesman and written by Alex Kiesig.
EAT THIS STUFF AT TONIGHT’S RALLY
Here are some of our favorite eats at trucks scheduled to be at Fourth and Grove streets in Boise from 5 to 9 p.m. March 9:RICEWORKS ASIAN STREET FOOD
Theme: Stir fries, homemade egg rolls and fusion items like Vietnamese tacos or Hawaiian Spam sliders.
Price range: $1-$7.50
Online: http://www.facebook.com/RiceWorksAsianFood, http://www.riceworks.blogspot.com
Try: The teriyaki chicken ($5.25) is this place’s bread and butter — sticky, not too sweet, loaded with broccoli, on steaming hot white rice.B29 STREATERY
Theme: Brick 29’s high-end kitchen on wheels makes fancy but approachable sandwiches and sides.
Price range: $3-$9
Online: Twitter: @B29Streatery, http://www.facebook.com/B29-Streatery, http://www.b29streatery.com
Try: The Kobe beef patty melt ($7) on sourdough with caramelized onions and your choice of cheese. (Go with the cheddar fondue. It’s a memorably delicious mess.) You can add candied bacon for $2 extra.BROWN SHUGA SOUL FOOD
Theme: Simple, slow-cooked, authentic Southern food with a menu that changes every day.
Price range: $3-$7
Online: Twitter: @boisesoulfood, http://www.facebook.com/Brownshugasoulfood, http://www.brownshugasoulfood.com
Try: Whatever’s cooking. Because the menu rotates, go for one of the daily specials. Also, look for the simple and creamy mac and cheese ($3) or the core-warming sweet potato souffle ($3).A CUPCAKE PARADISE
Theme: A “full-line cupcakery” with a huge range of filled and regular cupcakes.
Price range: $2-$2.50Online: http://www.facebook.com/A-Cupcake-Paradise, http://www.acupcakeparadise.com
Try: A filled cupcake ($2.50) such as the Peanut Butter Cup with peanut butter frosting and yellow cake with a chocolate center. It has just the right frosting-to-cake balance.ARCHIE’S PLACE
Theme: Wagyu beef, Korobuta pork, and “unicorn” (vegan) sloppy joe sliders, grilled cheese sandwiches, and from-scratch soups with cornbread.
Price range: $3-$8
Online: Twitter: @archies_place, http://www.facebook.com/Archiesplaceboise, http://www.archies-place.com
Try: The House Joe will convert anyone who wonders if you can base a business around a sloppy joe. It’s savory, rich, tomatoey and exactly the right consistency ($3 for one slider or $5 for two.) You will want two … or three.
Other trucks scheduled (that we haven’t sampled yet):BOISE FRY COMPANY
Theme: Fancy french fries with unique salts, “spritzers,” and dipping sauces such as blueberry ketchup, served with “burgers on the side.”
Price range: $3 fries, $6-$9 burgers
Online: Twitter: @BoiseFryCo, http://www.boisefrycompany.com
Try: They’re serving russet and purple fries, but we hope to see the recently unveiled “Classic” burger topping, too.CALLE 75 STREET TACOS
Theme: tacos, burritos, quesadillas, and tortas made with local ingredients — plus intriguing items like lettuce cups.
Online: http://www.facebook.com/ Calle75Streettacos
A very exciting and good time at the rally tonight. If you would like to contact Daniel Foster at Food Carts Boise, Click Here. The food trucks at the rally have contact information listed. Cheers and Good Eating!
09 Friday Mar 2012
Posted in Photos, Photos By: Bob Young, Seafood, What's For Dinner?
I know, some of you do not like talapia, a white fish. Very mild. But look at how we prepared it and what we served it with. The sake goes very well with the talapia and the Brussels sprouts. Sorry but the tartar sauce and the sake are not pictured.
Pan Seared Talapia
with
Homemade Bread Crumbs and Basil
Braised Strings of Parsnip and Carrot
fresh parsnip and fresh carrot strings braised in olive oil and finished with butter
Candied Brussels Sprouts
Brussels sprouts slow simmered in brown sugar water
Homemade Tartar Sauce
3 T Mayonnaise
2 t Chili Sauce
4 T Green Tomato Relish
mix all in a bowl – serve with the talapia
Coconut Lime Sake
Recipe per person
5 oz Ozeki Saki
1 T Coconut Milk
1/2 Lime juiced
Stir and drink slowly
Boise Foodie Guild 