Such a good time here. Good breakfast and wonderful rooms. We were lucky enough to make reservations – Thousand Springs BNB and Feathered Winds Wine – and be there for their monthly wine dinner. This particular dinner featured wines from south of the equator. Good and interesting food paring with the wines. Great time talking to the folks at our table and at other tables. Enjoy these photos and Left-Click to see them enlarged. If you go to Thousand Springs BNB, let them know you saw this blog post. Cheers!
pared with
Oyster Bay Sauvignon Blanc (New Zealand)
The grilled lemon – peel and all – was delicious grilled like this.
pared with
Jacob’s Creek Moscato (Australia)
Other wines served with dinner were: Shingleback Black Bubbles (Australia), Jacob’s Creek Sweet Red (Australia), Massimo Malbec (Argentina) and 2012 Santa Rita Cabernet (Chile). Then the next morning, we had breakfast – no wine, although we could have had some.
Pork Tenderloin with Rhubarb BBQ Sauce
03 Sunday May 2015
Posted in Acme Bake Shop, Acme Bake Shop Breads, Acme Bakery, BBQ Sauce, Boise Farmers Market, Brocolli, Buy Idaho, Captain's Shack, Cast Iron, Cheese, Dinner At The Captains Shack, Dinner For Robin, Dinner With Robin, Feta Cheese, Focaccia, Green Salad, Idaho Pork, Local Farmers Markets, Local Harvests, Local Markets, Peaceful Belly Farms, Photos By: Bob Young, Pork, Pork Tenderloin, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipes, Recipes - Sauces, Salad, Turnip Greens, Turnips, Watermelon, What's For Dinner?, Wine and Food, Wines - Idaho
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An interesting and adventuresome dinner tonight. Here is the recipe: Pork Tenderloin with Rhubarb BBQ Sauce and an interesting side to this BBQ sauce, it also goes with chicken and beef. We had it with pork tenderloin and it was fantastic. The recipe calls for oven roasting the tenderloin for 15 minutes. Ours was big enough that it probably should have gone 25 to 30 minutes. You too, may also have to extend the oven time. Enjoy the photo and you can Left-Click the photo to see it enlarged. The recipe is also a permanent entry to the Recipe File listed above. Cheers.
Wonderful Römertopf Chicken
30 Thursday Apr 2015
Römertopf chicken is so easy to do and it is wonderful! Crispy skin. Moist. From Wikipedia, we see that,
Different cultures have different techniques of cooking food in pottery. Some design pots that are fully finished by burnishing and therefore don’t require the pot to be soaked each time before use. Some are unfinished and work well when soaked for about 30–45 minutes in water, each time before use. The design and shape of the pot have been slightly modified from one culture to another to suit their style of cooking. Seasoning is an essential part of cooking in clay. Seasoning is done by making a broth with flour (rice or wheat) and vegetable cooking oil. These ingredients are mixed to the water in the pot and brought to a boil…The food inside the pot loses little to no moisture because it is surrounded by steam, creating a tender, flavorful dish. The evaporation of the water prevents burning so long as the pot is not allowed to heat until it is completely dry. Because no oil needs to be added with this cooking technique, food cooked in clay many times is lower in fat compared with food prepared by other utensils. Pots also seal all the nutrients inside the pot by locking steam in. The unglazed pottery utensil made from clay is inert or non-reactive and does not leach into food. Earthenware cooking pots are made from special clay that can withstand heat in an oven or on the stovetop.
Here are some photos of the Chicken Römertopf that we made. And as a note, using a Römertopf is very similar to using a tagine in Moroccan cooking. Both techniques, and several other clay pot techniques, use steam to maintain the moisture. Enjoy!
with
lemon, thyme, salt and pepper
Cooked covered at 400 degrees F for 90 minutes then 30 minutes uncovered.
Diet and “The Heartbreak of Psoriasis”
10 Friday Apr 2015
Posted in Beef, Captain's Shack, Chicken, Cooking Programs, Cooking Styles, Dinner For Robin, Eggplant, Eggs, Grilled Vegetables, Healthy Eating, Idaho Beef, Idaho Dairy, Idaho Lamb, Idaho Pork, Idaho Potatoes, Idaho Trout, Idaho Wine, Idaho's Bounty, Lamb, Local Farmers Markets, Local Harvests, Local Markets, Pork, Potatoes, Special Events, Tilapia, Tomatoes, Trout, Vegetables, What's For Dinner?, Whats For Breakfast?, Whats For Lunch?, Wine and Food
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And Robin has it and the infection drives her “nuts” sometimes! But she located this interesting article from Embrel, Psoriasis – Your Condition. “Plaque Psoriasis Is an Immune Disease; Treat It From Within.” In other words, modify your diet. Key word: Modify, Not eliminate. And do it slowly; One food group at a time or item within the food group; Not all at once. Looks like we will return to our high seafood diet and chicken diet, at least for a while. The last paragraph in this article is important and something to remember. And to let you know, we do not eat a lot of “Junk Food”. Maybe a burger once a month – Maybe! Here is part of an article from Embrel Do enjoy the information. If you have psoriasis, it might be worth a try. Good luck and Stop Scratching! (My Dad always said, “Home is where you can scratch where it itches!”)
Your Personal Elimination Psoriasis Diet
Here are eight foods and beverages that get mentioned often by people as possibly causing their psoriasis flare-ups. You might consider cutting them out of your diet one at a time to see if any have an effect on your symptoms:
Alcohol. “First and foremost, stop drinking,” Bagel says. Here’s why: Alcohol opens the blood vessels in the skin. When your blood vessels are dilated, white blood cells, including the T cells that are believed to be responsible for psoriasis, can sneak into the outer layers of your skin more easily — and you don’t need to be inviting more T cells. “Your psoriasis symptoms may worsen even if you’re a light-to-moderate alcohol user,” warns Chelsea Marie Warren, RD, a dietitian and certified wellness coach in Portland, Ore.
Junk foods. Psoriasis is an inflammatory condition. Junk foods tend to be high in saturated and trans fats and refined starches and sugars, all of which can promote inflammation. Another reason to avoid junk foods is that that they are high in calories with little nutritional value, and people with psoriasis often have weight problems. “If you have psoriasis, you have an increased risk of heart and vascular diseases,” Bagel says. “Being overweight adds to that risk.”
Red meat. Red meats contain a polyunsaturated fat called arachidonic acid. “This type of fat can worsen psoriasis symptoms because it can easily be converted into inflammatory compounds,” Warren says. Also include on your foods-to-avoid list: processed meats such as sausage and bacon.
Dairy products. Like red meat, dairy products contain the natural inflammatory arachidonic acid. “Cow’s milk is one of the biggest culprits,” Bagel says, because it also contains the protein casein, which has been linked to inflammation. Egg yolks, too, are high in arachidonic acid, so consider nixing them from your diet.
Nightshade plants. Some people report that consuming plants from the “nightshade family” — which includes peppers, white potatoes, eggplant, and tomatoes — exacerbates their psoriasis. These vegetables contain solanine, a chemical compound that has been shown to trigger pain in some people. “Certain patients believe that if you avoid these vegetables, you decrease your symptoms,” Bagel says. “I’m not so sure about that, but I’m not opposed to people trying it.”
Citrus fruits. Sometimes, an allergic reaction can cause psoriasis to flare. Citrus fruits, such as grapefruit, oranges, lemons, and limes, are a common allergen. See if eliminating them from your diet improves your skin. This prohibition includes their derivatives as well, such as lemonade or grapefruit juice.
Gluten. Gluten is a protein found in some grass-related grains, including rye, wheat, and barley. Researchers in Portugal found that psoriasis symptoms in some people with a gluten sensitivity improved after they avoided gluten in their diets. Studies are ongoing, but the idea of psoriasis patients benefitting from a gluten-free diet is still controversial, Bagel says. Even if it works, he adds, it’s not an easy diet to follow.
Condiments. Some people with psoriasis find condiments and spices to be their enemy. The ones that seem to cause the most trouble for people with psoriasis are pimento, cinnamon, curry, vinegar, mayo, paprika, Tabasco sauce, Worcestershire sauce, and ketchup. They’re on the no-no list because substances in these condiments can increase inflammation.
Although research has yet to confirm a direct link between what you eat and psoriasis flare-ups, you might find that your condition improves when you avoid one or more of these foods. Be sure to share what you discover with your doctor so you don’t miss out on any important nutrients
Seafood Potpie For Dinner
28 Saturday Mar 2015
Posted in Boise Farmers Market, Buy Idaho, Captain's Shack, Comfort Food, Dinner For Robin, Dinner With Robin, Green Peas, Housemade Pie Crust, Idaho Wine, Lobster, Onion, Photos By: Bob Young, Potpie, Reel Foods, Sea Scallops, Seafood, Shell Fish, Shrimp, What's For Dinner?, Williamson Vineyards and Orchards, Wine and Food, Wines - Italian
This was an awesome recipe from Ina Garten for Seafood Potpie. Although I did alter it slightly. I could not find lobster meat – my seafood shop, Reel Foods Fish Market here in Boise was out of it – I used three small lobster tails. (We are really lucky here in Boise to have such an outstanding seafood market that brings in some really fresh product.) I removed the lobster meat from the shell and then stewed down the lobster shells and shrimp shells to make my own seafood stock. It made a fine rich stock. I also used a small jar of clam juice with the stock. Add to this dinner a wonderful glass of 2012 Williamson Vineyards Blossom, 100% Sangiovese Rosè, and we had a great dinner. Try the recipe. Let us know how you liked it and/or if you altered it at any step. Enjoy these photos. Cheers!
Pan Seared Pork Tenderloin with Rosemary, Balsamic Orange Sauce
23 Monday Mar 2015
Such a great way to serve a scrumptious pork tenderloin. A little involved, but nonetheless delicious. The orange sauce really adds to this dish. I did not have any chicken stock, so I used turkey stock and I think it came out just fine. Then we served it with 2010 Syringa Winery Sangiovese and the paring was super good! I used this wine in the sauce, too. The original recipe came from the Cooking Channel, Kelsey Nixon. I adapted it slightly.
As sides we had a Fresh Green Salad, Steamed Asparagus and Housemade Pasta with Artichoke in a Cheese Sauce. Here are some photos of the dinner. Enjoy – We did! I will probably post the recipe in the Recipe File above. Cheers!
The Orchard House and Williamson Vienyards
07 Saturday Mar 2015
Posted in Appetizers, Brocolli, Classic Cuisines, Cooking Styles, Dinner With Friends, Dinner With Robin, Idaho Trout, Idaho Wine, Local Markets, Locavore, Meatloaf, Orchard House, Party Time, Photos By: Bob Young, Potatoes, Restaurants, Restaurants To Try, Salmon, Seafood, Special Dinners, Special Events, The Orchard House, What's For Dinner?, Williamson Vineyards and Orchards, Wine and Food, Wines - Idaho
What a great time last night at The Orchard House for dinner and Williamson Vineyard and Orchards serving their wines. The Orchard House is a favorite of ours when we are in the Snake River wine area. And Williamson Vineyards have some fantastic wines and their fruit in season is awesome! We highly recommend these two businesses. Here are some photos from the evening. Truly a Homestyle meal! Enjoy.

(L-R) 2010 Williamson Viognier and a 2012 Williamson Blossom, a rosé of Sangiovese. Both are delightful wines.

I know. No one makes a Meatloaf like your Mother. And you can not find a good meatloaf when traveling. Until now. Outside of my kitchen, and my Mother’s kitchen, this has got to be the best anywhere. And if you are here for lunch, try the Meatloaf Sandwich!
What else can I say? The meal was a Plus 4-Star dinner (out of 5-Stars) and the wines went extremely well with the dinner. If you are in the area, stop in at both places. You may need reservations at The Orchard House – they get very busy for dinner. And try their breakfast or lunch. And don’t forget the appropriate wine with dinner. Say Hi to Kris for us! Cheers!
Cottonwood Grille Revisited
04 Wednesday Mar 2015
Posted in Bearnaise Sauce, Beef, Boise Restaurants, Buy Idaho, Chocolate, Chocolate and Food, Classic Sauces, Colter's Creek Winery, Cottonwood Grille, Dinner With Robin, Herbs, Idaho Wine, Idaho's Bounty, Kobe Beef, Locavore, Oysters, Photos By: Bob Young, Potatoes, Restaurant Reviews, Salads, Seafood, Shrimp, Snake River AVA, Special Dinners, Syrah, What's For Dinner?, Wine and Food
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Béarnaise sauce, Colters Creek winery, cottonwood grille, Crème Brûlée, garlic mashed potatoes, London Broil
It was a good meal. And to get the negative out of the way, I thought the peas we had were a little salty for us – we eat very little salt – so the saltiness may not be entirely true for everyone. We would have liked a little more garlic in the potatoes. So will this keep us from going back? Probably not. The Kobe beef that Robin had was so very tender and delicious. My London Broil was good and the Béarnaise sauce on it was wonderful! Robin had an awesome Chocolate Mousse served in a White Chocolate Cup and I had a delicious Crème Brûlée. Here. Look at these photos and enjoy! If you want a more detailed review of the Cottonwood Grille, look at Our Restaurant Guide.
How fresh were these? You could taste the ocean and smell the ocean and hear the waves crashing on shore. That’s how fresh they were!
with
garlic mashed potatoes and steamed peas
And with our dinner, we asked for a Fraser Vineyards Cabernet Sauvignon but they were out of it. So we got a good 2011 Colter’s Creek Syrah, both are Idaho wines are very good and went quite well with our dinners.
But beforer we went for dinner here at the Cottonwood Grille, we went to the Arid Club, which is designed “To establish a club of business and professional men and women whose members are uniformly congenial with one another as nearly as may be, to provide them with an attractive and convenient meeting place, and to exclude there from bigots, propagandists, boosters, go-getters, uplifters, reformers, and snobs. [Arid Club Preamble]” for the release of the documentary film on the Idaho Wine Regions called “Idaho Wines: From Bud to Taste Bud”. It is on its way to be presented at the Sun Valley Film Festival.
Valentines Dinner – Chicken Marsala With Mushrooms
15 Sunday Feb 2015
Posted in 5-Stars, Beans, Capers, Captain's Shack, Chicken, Chicken Marsala, Classic Cuisines, Classic Sauces, Dessert, Dinner With Robin, Ethnic Foods, Green Beans, Housemade Pasta, Italian foods, Mushrooms, Party Time, Photos By: Bob Young, Recipe By: Bob Young, Recipe by: Robin and Bob Young, Recipes - Sauces, Special Events, What's For Dessert?, What's For Dinner?, Wine and Food, Wines - Italian
A Visit To Da Vinci’s Italian in Eagle
06 Friday Feb 2015
Posted in 3-Stars, Boise Restaurants, Capers, Classic Cuisines, Cooking Styles, da Vinci's Italian, Dinner With Robin, Green Salad, Italian Food, Pasta, Photos By: Bob Young, Restaurant Reviews, Restaurants To Try, Salads, Salt, Tuscan Cuisine, What's For Dessert?, What's For Dinner?, Wine and Food, Wines - Idaho
Overall, a good visit and meal at da Vinci’s Italian in Eagle, ID last night. Overall good flavors in the food and good wines. My only negative comment is that there seemed to be an overuse of salt. Things were salty. But the layers of flavors – after you got by the salt – were very good. Had it not been for the overuse of salt, we would have rated da Vinci’s a 4-Star restaurant. Instead, we rate this as a 3-Star (out of 5-Stars) restaurant. You can see their menu at Yelp. From their website, “All Full Size Entrees Include Our Bottomless House Salad Bowl With Da Vinci’s Homemade Italian Dressing And Freshly Baked Tuscan Bread, Or Substitute A Caesar Salad For An Additional $2.95.all Chicken And Veal Dishes Are Complemented With A Side Of Angel Hair Pasta With Aglio Olio Or Tuscan Tomato Sauce. Add Extra Chicken $2.50 Add Extra Veal $4.50” Here are some photos from the evening. Enjoy!

Bob had –
Veal scaloppini sauteed with sweet marsala wine and mushrooms
The 2010 Terra Nativa Cabernet Sauvignon went very well with this veal. The wine was light enough that it did not overpower the subtlety of the veal and the marsala sauce did not interfere with the wine. Good paring.
































