Homemade Cream of Mushroom Soup

14 Thursday Nov 2024

Posted by Bob and Robin in 5-Stars, Bistro food, Brunch, Dinner For Robin, Food Photos, Homemade soup, Mushrooms - Local, Photos By: Bob Young, Recipe - Homemade, Recipe by: Robin and Bob Young, What's For Dinner?, Wines - Idaho

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Bistro food, Cream of Mushroom Soup, Homemade soup, mushrooms, soup, soup recipe

I have a lot of fun looking for recipes, especially when Robin requests a specific item, and then adapting it to our likes and what we have available, We had some button mushroom that needed to be used. So, mushroom soup – cream of mushroom soup. It was a hit! Here is the recipe I came up with. https://www.rockinrs.com/CS-Cream-Of-Mushroom-Soup.pdf.

It really is a good soup. Rich. Creamy. Full of flavor. I even added some fresh baby asparagus, diced, and it gave the soup a good, gentle crunch. The recipe calls for celery including the leaves and along with the arugula,gives the soup an additional layer of flavor and texture. If you make it, let us know how you liked it and if you “Made it your own” by making adjustments. This soup goes well with a chardonnay. Have fun and good eating!

Chicken Marinara

18 Friday Oct 2024

Posted by Bob and Robin in 5-Stars, Bistro, Buy Idaho, Chicken, Food - Frozen, Food Italian, Food Photos, Food Prep, Herbs and Spices, Idaho Vegetables, Italian Food, Local Harvests, Merlot, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Italian, What's For Dinner?, Wine and Food, Wines - Idaho

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chicken, chicken thighs, marinara, mushrooms, Rao's, tomato sauce

We had some things in the refrigerator and pantry that needed to be used. So I came up with CS Chicken Marinara, https://www.rockinrs.com/CS-Chicken-Marinara.pdf and it was a hit! But I do have some suggestions. (1) This is not a tomato dish and the tomato sauce should not be forward. The recipe calls for 4 oz, but start with 2 oz and build from there. (2) I used a mixed frozen vegetable package and thawed it before adding to the mixture.(3) Sliced button mushrooms would also be good in this.

The dish is cooked in a large cast iron skillet.

Here it is plated with a topping of Italian Parsley

It is not a difficult dish to prepare. Use your imagination. As for the mushrooms, use any type you wish, but I would slice them. It’s your choice to use them nor not. I served it with a slice of toasted sourdough bread. Enjoy and “biadh mathl” – Eat well.

Shepherd’s Pie

27 Wednesday Mar 2024

Posted by Bob and Robin in 5-Stars, Aleppo pepper, Baking, Buy Idaho, Buy Local, Carrots, Classics, Cooking Styles, Corn, Dinner At The Captains Shack, Dinner With Friends, Dinner With Robin, Ethnic Foods, Food - Make Your Own Meals, Food Photos, Garlic, Green Peas, Herbs, Herbs and Spices, History of Food, Idaho Lamb, Idaho Potatoes, Idaho's Bounty, Photos, Photos By: Bob Young, Potatoes, Recipe: Bob and Robin Young, Recipes - Dinner, Shepherd's Pie, Support Local Businesses, What's For Dinner?, Wines - Idaho

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beef, cooking, Cottage Pie, recipes, shepards pie, Shepherd's Pie

I love a good Shepard’s (Shepherd’s) Pie! Much better than a Cottage Pie. Maybe that’s because I do like good lamb. And as a side point, lamb is one year old or younger, while mutton is older than a year, just in case you were wondering. But also, it intrigues me as to the origin of these dishes. I always thought it originated in the Basque country of Spain. But after researching for this article, I am wrong!

Shepherd’s Pie: This dish is believed to have originated in Scotland or northern England (Ireland) during the late 1700s to early 1800s. It was initially made with leftover roasted lamb or mutton, and the term “shepherd” in its name reflects the traditional use of lamb meat.

Cottage Pie is thought to have originated in England, particularly in the Midlands or northern regions, around the same time period as shepherd’s pie. It traditionally uses minced beef, and the term “cottage” likely refers to the modest dwellings of the rural working class, who would have commonly prepared this dish. The cottage pie was the precursor to shepherd’s pie, which was coined in the middle of the 19th century. For a while it was used interchangeably with cottage pie. However, as time went on, a distinction was made: shepherd’s pie referred to a dish made with lamb (because sheep are tended to by shepherds!), and cottage pie referred to a dish made with beef.

This is a Shepherd’s Pie that I made this past week. And I think it was really good. Good robust herb and vegetable flavors. And the ground lamb was awesome with no “wild” taste that you can get with mutton. And it was from a very local farmer. Meadowlark Farms in Nampa, Idaho to be exact. The crust was a combination of Russet (Idaho) potato and Red Potato. I did not have and Harvest Gold potatoes so I made my own! The browning on the top was from a combination of the potatoes and Parmesan cheese. So, if you are interested, here is the recipe I came up with. Feel free to try it. Just let me know how it came out and how much you loved it! https://www.rockinrs.com/CS-Shepards-Pie.pdf

A Wonderful Tarragon Spatchcocked Chicken

01 Friday Mar 2024

Posted by Bob and Robin in 5-Stars, BBQ Sauce, Buy Local, Chicken, Classic Cuisines, Classic Sauces, Cooking Styles, Cream Sauces, Dinner At The Captains Shack, Food Prep, Garlic, Housemade Sauces, Idaho Chicken, Main Dish, Mushrooms, Mushrooms - Local, Photos, Photos By: Bob Young, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, What's For Dinner?, Wines - Idaho

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garlic, pomegranate molasses, Spatchcock

About a week ago while watching the Today Show, they made a spatchcocked chicken dish with tarragon. Spatchcocking is defined as a chicken or other type of bird that has been cut open down the backbone from tail to neck, pressed flat, and cooked, either in the oven, stove top or grilled. An interesting process that takes some skill, either by kitchen shears or a chef’s knife. So I took their process and recipe and altered it to our liking. I added some sliced button mushrooms and a little more wine. I also used Celtic sea salt and fresh ground Tellicherry black pepper. Here is our recipe: https://www.rockinrs.com/CS-Tarragon-Roasted-Chicken.pdf.

The chicken has been spatchcocked and it is in a large (12″), deep (2″) cast-iron skillet. It has been salted and peppered. The garlic is placed under the chicken.

After cooking in the oven for 30 minutes at 450 degrees F and the skin is browned – I should have added about another 10 minutes – add the sliced mushrooms and a liberal amount of white wine.

Then pour the heavy cream, chopped fresh tarragon leaves and Dijon mustard mixture all over the bird. Reduce the heat to 325 degrees Ft and cook for another 30-40 minutes.

After all that work, just follow the recipe, plate it up with some corn on the cob, pour a glass of good chardonnay and sit down, relax and have a delicious meal. As a note, 1 bulb of garlic sounds like a lot, but it will cook down, become sweet and delicious.

The other product that I have working on for the past several months, is BBQ Sauce. And I think we are there with this one. https://www.rockinrs.com/CS-BBQ-Sauce.pdf It is a mix of St Louis Style and Texas Style. Can be spicy if you want, just add more Aleppo Pepper. And there is a sweetness to it that is not over powering. The longer you keep it refrigerated, up to 6 months, the better it gets. And probably the strangest thing in it is Pomegranate Molasses. Not much because it can be powerful, but enough so you sayu, “What is that?”

Hope you have enjoyed these recipes and give them a try. Let us know what you think. Chau!

Update on Sources and New Dishes

13 Thursday Jan 2022

Posted by Bob and Robin in Beef, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Buy Local, Captain's Shack, Chardonnay, Chef Jacques Pépin, Classic Sauces, Comfort Food, Cookies, Cream Sauces, Dinner At Marnies, Dinner For Robin, Food - Make Your Own Meals, Food Photos, Herbs and Spices, Hollandaise Sauce, Housemade Sauces, Idaho Beef, Idaho Eggs, Idaho Lamb, Idaho Pork, Idaho Wine, Malheur River Meats, Parma Ridge Winery, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Shell Fish, Spinach, Van Lith Ranch, Vegetables, What's For Dinner?, Wines - Idaho

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Malheur River Meats, Meadowlark Farms Idaho Parma Ridge Winery, recipes, Van Lith Ranch

captains-shack-pipe-signed-Walkway-LMP I pretty much failed to list my sources in the Boise area for beef, pork, eggs and lamb. Some of them will even ship to you. Check the links.

For beef I am using 2 different sources. The newest source for some awesome beef products is Van Lith Ranch, http://vanlithranch.com 200 S Pennsylvania Ave, Fruitland, Idaho 83619. (208) 452-3826. We had a fabulous standing prime rib from them. “At Van Lith Ranch, we raise ultra-premium grass-fed, grain-finished beef here in Idaho. Our family ranch is located on the banks of the Payette River where three generations of Van Liths have been raising beef cattle for over 70 years. We use that generational knowledge and experience to hand-select only the highest of quality animals for our Van Lith Ranch line of meat and that personal attention and dedication shows in every mouthwatering bite.”

Another fabulous source for beef and pork is Malheur River Meats, http://malheurrivermeats.com 4276 John Day Hwy, Vale, OR 97918.(208) 573-1058. Awesome beef, but fantastic thick cut, bone in pork chops. They even have pork chops for stuffing which are cut even thicker. They carry eggs, too, in season. And, you can get a change in red meat by eating buffalo from Browns Buffalo Ranch in Nyssa, https://cunninghampasturedmeats.com/vendors/browns-buffalo-ranch. Great meat, especially the steaks and hump roast.

For eggs and lamb, awesome lamb chops, we use Meadowlark Farms Idaho, https://www.meadowlarkfarmidaho.com/ 9904 Southside Blvd, Nampa, Idaho. 83686 (208) 466-4806. A superb source for outstanding lamb products.

BP_10Jan2022_1a_Captains Shack_Waffle Benedict

And speaking of eggs, Meadowlark Farms eggs make an awesome Hollandaise sauce and Eggs Benedict. Just look at these. This was delicious! Even went so far as to try Jacque Pepin’s style. Think I will use it again and again and again!

Not local by any means. Braised Scallops on a bed of Spinach and Chard with a light Béchamel and a Cucumber and Radish Salad with Sour Cream. Such a yum dinner. Served with a wonderful and well pared 2020 Parma Ridge Winery Chardonnay, http://www.parmaridge.wine/. They also have an awesome bistro at the winery. Superb food along with the superb wine. But make a reservation first. Check the link. Happy cooking! (BP-MJ)

1st Annual Idaho Truffle Dinner

24 Sunday Feb 2019

Posted by Bob and Robin in 5-Stars, Chardonnay, Chateau des Fleurs, Chicken, Classic Cuisines, Cooking Styles, Crème fraîche, Dinner at Chateau des Fleurs, Dinner With Robin, Food Photos, Idaho Truffles, Photos, Photos By: Bob Young, Potatoes, Restaurant Reviews, Restaurants To Try, Scallops, Sea Scallops, Special Dinners, Special Events, Special Information, What's For Dinner?, Wine and Food, Wines - Idaho

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This was a fantastic event and I do hope we are able to enjoy it next year. It was hosted by the Idaho Truffle Association and you can get more information about Idaho truffles by clicking Here. The event was located at the Chateau des Fleurs located at 176 S. Rosebud Lane, Eagle, Idaho 83616, Phone 208-947-2840. And yes, this is a high-end, 5-Star restaurant. But worth every penny. Here is the exquisite Menu. Enjoy your meal. You can Left-Click any of these photos to see them enlarged.

The menu for this event.

One of the wines we had. 2014 Roghani Vineyards Chardonnay

Pan Seared Chicken Breast
Cipollini and Shimengi Mushroom Risotto
Shaved Black Perigord Truffles
2014 Roghani Vineyards Chardonnay

Confit Idaho Yukon Potato
Truffle Pommes Puree
Infused Crème Fraîche
Shaved Bianchetti Truffle
2014 Roghani Vineyards Un-Oaked Chardonnay

Chef Jimenez Inspired Truffle Ravioli
Ravioli Filled with Brie and Parmesan
Binachetti Truffle and Moral Mushrooms
Bianchetti Nage and Beurre Noisette Bread Crumbs
2014 Roghani Vineyards Chardonnay

Truffle Infused Sweet Breads
Sweet Breads with Seared Scallop
Foie and Celeriac Puree
Celery Gelee
Parmesan Truffle Essence
Fresh Shaved Bianchetti Truffle and Shimengi Mushroom
Petit Herbs
2013 Roghani Vineyards Riesling

Truffle Almond Bread Pudding
Bianchetti Infused Ice Cream
Truffle Crème Anglaise
2014 Roghani Vineyards Late Harvest Riesling

And then for breakfast on Sunday morning, I made us Potato Benedict using Air Fried potato slices for the English muffin. Really good.

Potato Benedict

Celebrating Valentines Week

16 Saturday Feb 2019

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Breads, Baking, Breakfast At The Captains Shack, Captain's Shack, Cookies, Crab, Dessert, Dinner At The Captains Shack, Dinner For Robin, Eggs Omelets, Food Photos, Food Prep, Greens, Herbs, Hollandaise Sauce, Homemade Sauce, Housemade Hollandaise Sauce, Housemade Sauces, Housemade Soup, Idaho Eggs, Idaho Greens, Idaho Potatoes, Lobster, Lunch For Robin, Omelet, Photos, Photos By: Bob Young, Potatoes, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, Recipes - Sauces, Salad, Sea Scallops, Seafood, Special Dinners, Vegetables, Watercress, What's For Dinner?, Wines - Idaho

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crab omelet, Eggs Benedict

This week in mid February, 2019, was dedicated to the one I love. (There ought to be a song written to that phrase!) A week in the kitchen. Planning. Finding. Testing and tasting. Preparing. Serving. It was an exciting week and very fulfilling. I know she liked the meals – they are all gone! That’s always a good sign. Here are some of the dishes we had. And to answer the question – someone did ask – yes I did make all of this. There are recipe links where available. Enjoy! (Left-Click any of these photos to see them enlarged.)

Eggs Benedict are always liked. Especially on a Sunday morning.

Crab Louie salad is awesome.

Or maybe a Crab Omelet one weekday morning.

Scallop and Watercress Salad makes a great dinner.

The absolute best meal, and the one that took the most time, patience and tasting, was this one. The sides that Robin wanted are checked in red. The salad and the entree are fixed.

Valentines Day Dinner Menu
We had a 2014 Indian Creek Winery (ID) Chardonnay with this dinner

Caprese Salad

Stuffed Lobster with Crab
Brussels Sprouts in Balsamic Reduction
Parsley Potatoes
Two sauces were made for the entree – Lemon Butter Sauce for the lobster, and Brandy Mayonnaise Sauce for the crab.

Chocolate Dipped Strawberries
Peanut Butter Cookies

After all of these delicious seafood meals and all, we had to make something, well ………. more subtle. Like some Robin’s Vegetable Soup. But this is not your standard peas, corn, tomato, etc soup. Try some leek, celery, turmeric, etc soup. It is delicious!!

Robin’s Vegetable Soup

So there it is – Our Valentines Day (Week) in the kitchen. Nothin’ says lovin’ like something from the kitchen! Cheers and enjoy the recipes.

3 Horse Ranch Winery and Bacquet’s Restaurant Dinner

10 Monday Dec 2018

Posted by Bob and Robin in 5-Stars, Bacquet's Restaurant, Boise Area Food Adventures, Cooking Styles, Dinner at Bacquet's Restaurant, Dinner With Family, Eagle Hills AVA, Ethnic Foods, Food Photos, French - Bacquet's Restaurant, Green Salad, Honey, Idaho Chefs, Idaho Greens, Idaho Lamb, Idaho Vegetables, Idaho Wine, Lamb, Merlot, Mushroom - Truffle, Mushrooms, Photos By: Bob Young, What's For Dinner?, Wines - Idaho

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Bacquet's Restaurant, French Food, gelette, quail

This photo is at The Pond in Marsing, ID

Wow! What a delightful and exciting wine dinner in Eagle, ID at Bacquet’s Restaurant. Yummy French cuisine! And the wines that paired so well with dinner from 3 Horse Ranch Vineyards. Just look at this menu, the wines and the photos of the food. Great to have a truly French restaurant in the area! (Left-Click any of these photos to see them enlarged. Enjoy!

Entrance to Bacquet’s Restaurant in Eagle, ID

Main dining room

Wine dinner area

Daughter Marnie and Robin

2017 Select Eagle Foothills AVA Viognier/Roussanne

2014 Eagle Foothills AVA Merlot

Truffle Asparagus Cream Soup
2017 Select Eagle Hills AVA Viognier/Roussanne

Fresh Mussels
fresh mussels cooked in a Chardonnay cream sauce with a touch of lavender and honey
2017 Select Eagle Foothills Chardonnay

Lamb Rack with Sauce Diable
roasted young vegetables and Chef’s famous potatoes au gratin
2013 Heritage Syrah/Mourvedre

[Sauce Diable is one of many sauces that can be made from a basic and versatile recipe for Quick Brown Sauce. James Beard famously served it with his Deviled Beef Bones, but it is equally delicious with broiled flank steak or broiled chicken. For an even tangier preparation, add small capers and finely chopped sour pickles…A basic brown sauce with the addition of wine, vinegar, shallots and red or black pepper. It’s usually served with broiled meat or poultry.]

Quail Parisienne aux Poivre Rose (Pink Peppercorns)
pink peppercorns give pepper flavor without the bite. Served with mushroom risotto and a vegetable galette
2014 Eagle Foothills AVA Merlot

[A savory galette is the easier and more streamlined cousin of a classic Quiche.]

Tarte Fromage
from the north of France, Chef Franck’s home, this tarte is filled with Gruyere and five cheeses
2014 Eagle Foothills AVA Cabernet Sauvignon

Awesome Visit to Parma Ridge Winery and Bistro

31 Saturday Mar 2018

Posted by Bob and Robin in 5-Stars, Beef, Bistro - Parma Ridge Winery, Chef Storm Hodge, Cream of Mushroom Soup, Dinner At Parma Ridge Restaurant, Dinner at Parma Ridge Winery and Bistro, Dinner With Family, Food Photos, Idaho Chefs, Northwest Clam Chowder, Pacific Salmon, Parma Ridge Specials, Parma Ridge Winery, Parma Ridge Winery Bistro, Party Time, Photo By: MJ Shaner, Photos By: Bob Young, Pork, Potatoes, Restaurant Reviews, Restaurants To Try, Seafood, Snake River AVA Sojourn, Sous Chef Magan, Syrah, What's For Dinner?, Wine and Food, Wine Dinner at Parma Ridge, Wines - Idaho

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Cream of Mushroom Soup, Northwest Clam Chowder, Pacific Salmon

It’s been a while since we were here last. But just to let you know, this is still a superb, 5-Star bistro. Superb food. Superb wines. Superb staff. Our many thanks to Chef Storm and Sous Chef Megan and their staff for a great dinner. Stephanie and her servers were awesome and service and friendliness was super. Chef Storm made a post on FaceBook that shows you how dedicated Storm and Stephanie are. “It’s always exciting when you get a surprise visit from the health inspector. It’s even more exciting when you get 100% and they say they’re going to come back and have dinner with their spouse!!!”
And if you are planning to go to the Parma Ridge Winery and Bistro tomorrow for Easter, and you do not have reservations, I was told yesterday that they are sold out! But if you are going to visit them – and I sincerely hope you will – here is some information that you will need: “We are open Friday,12-9 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. with wine tasting and our regular menu all weekend long. You can now text us at 208-946-5187 to make a reservation.” And if you still need information, here is their blog post (it changes weekly) on the Snake River AVA Happenings Blog: AVA Happenings at Parma Ridge.
OK. Here is what we had. Enjoy! We did! (Left-Click any of these photos to see them enlarged.)

Robin’s brother Brian came to visit.

Pork Sliders with Rosemary Fries

Storm’s Salmon

Rib-Eye Steak (To die for!)

An awesome Mushroom Soup

Superb “Northwest Clam Chowder”

A beautiful location. “Storm Clouds”.

Valentines Dinner at Parma Ridge Winery Bistro

12 Monday Feb 2018

Posted by Bob and Robin in 5-Stars, Appetizers, Beef, Bistro, Bistro - Parma Ridge Winery, Buy Idaho, Classic Cuisines, Cream Sauces, Dinner At Parma Ridge Restaurant, Dinner With Robin, Food Photos, Housemade Sauces, Idaho Wine, Idaho's Bounty, Lobster, Mushrooms, Photos, Photos By: Bob Young, Pork Belly, Risotto, Seafood, Special Dinners, Special Events, What's For Dinner?, Wine and Food, Wine Dinner at Parma Ridge, Wine Dinners, Wines - Idaho

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Chef Storm Hodge, pork belly, Sous Chef Megan Hartman

We have been to several 5-Star restaurants in Boise – Richard’s, Chandler’s, Cottonwood Grill, Andrae’s (when it was open) and Bern’s Steak House in Tampa, FL – and the dinner that Chef and Winemaker Storm Hodge and Sous Chef Megan Hartman prepared for us, and 50+ others, last night at the winery, gives any of these restaurants a very serious challenge. This dinner was every bit a 5-Star dinner. It was amazingly delicious. Kudo’s to the Chefs, their kitchen staff and the wait staff! I sincerely urge any of you who are in the area, to visit the Bistro on a Friday, Saturday or Sunday Brunch and have superb meal. (Here is more info at Parma Ridge Winery – Snake River AVA Happenings) Look at what they prepared and we enjoyed! (Left-Click any of the photos to see them enlarged.)

Let’s start with the way the butter, for bread, was presented. Beautiful.

Saffron Risotto
with
Butter Poached Lobster and Chive Oil
Parma Ridge Quattra
(super wine paring)

Fried Gnocchi with Char-Grilled Smoked Pork-Belly
and
Kalamata Gouda Cream
2016 Parma Ridge Issac Storm
(The gnocchi was made in-house and the pork belly was smoked 8 hours in-house! Good wine paring.))

Fillet Au Poivre with Crispy Caramelized Onion Polenta
Cognac Tarragon Mushroom Sauce
and
Lemon Grilled Asparagus
2016 Parma Ridge Big Red
(Chef Storm came up with the sauce. Delicious! Robin had some steak this morning for breakfast with an over easy egg! And yes, the asparagus went with the wine! Superb paring with the wine.)

Tiramisu Trifle with Espresso Rum Caramel
2017 Parma Ridge LaRea Dolce
(Super wine paring – almost a TBA! The tiramisu Chef Storm made from scratch without egg yolks. Amazing!)