Easter Dinner Wine List


I said in the post, Easter 2011 Roasted Lamb with Mint Sauce that we would be selecting the wines to accompany the dinner later. It is later! Below you will find the list. They probably will not be served in this order. These are all from our cellar.   Cheers!

1970 Château Moulin du Cadet
$97.50


2007 Cinder Rosé
$25.00


1971 Petrus Pomerol Grand Vin
$2,398.00


2002 Estancia Paso Robles Meritage
86% Cabernet Sauvignon, 11% Merlot, 1% Petit Verdot
$28.00

2000 Royal Tokayi
Hungary. “…The worlds first great sweet wine, famous in the courts of Europe as ‘the king of wines and the wine of kings.” Produced from the Aszu grapes of the varietals Furmint, Hiarleveli and Muscat de Lumel.
$68.00

Le Café de Paris – Dinner in Champagne


The Le Café de Paris’s original post said that, “April brings us to the northeast for a tour through Champagne, France for “French Region Night”. Known in particular for the sparkling white wines it produces, which also bear it’s name, it is one of the most fascinating and beautiful areas of France to visit. To celebrate this region we [hosted] a four-course dinner on Thursday, April 21 utilizing champagne in almost every course. This very decadent menu [was only] $39/person … Pop open a bottle of bubbly, and join us…” Now look at the following photos and see what constitutes a “… decadent menu”. Mathieu and his crew have done it again! No wonder we keep going back. This was a super special dinner. Salut!

Louis Pedrier Brut

cinnamon, light, not bold like the vouvray

Sparkling Vouvray (Not pictured)
Grassy, bold, vanilla, straw, slightly tart

We had both of these and they went very, very well with the meal!

Huîtres Sur La Demi-Coquilles
(Oysters on the Half Shell)
with
Champagne Gelee

These were awesome. Such a delightful “taste of the sea”. Fresh and succulent.

Flamiche
(Leek tart)
puff pastry crust, gruyere

Salad Greens
oil and vinegar vinaigrette

Coq au Champagne
(Champagne Marinated Chicken)
fava beans, pearl onions, morel mushrooms

Moroccan “style” sauce. It had those unique flavors. A Grenache wine would go great with this chicken.

Financier
(Raspberry Almond Cake)
fig compote, housemade chantilly

Easter at Le Café de Paris


Yes, it looks like spring is really here with the blooming of our Bleeding Hearts. And with Spring, comes the Easter Dinner at Le Café de Paris in Boise. Here is what Matheau is preparing and serving.

EASTER BRUNCH

Sunday, April 24th
Bonjour Mes Amis!
Easter Brunch at Le Café de Paris
features our
regular brunch menu as well as a few delicious special additions.
Make your reservations early as space fills up very quickly.
To make reservations please call (208)336-0889.
Bon Appetit!
Mathieu

Bottomless Mimosas
$5-

Peach Champagne
$5-

Les Specialities du Jour

Lobster Benedict
lobster and scallop cake, local duck eggs, citrus buerre blanc, served with fresh fruit
$18-

Rib-eye Steak and Duck Eggs
8 oz ribeye steak, local duck eggs, peppercorn hollandaise, roasted potatoes
$16-

Roasted Lamb Loin
framboise demi-glace, potato gratin,served with fresh asparagus
$16-

Don’t miss this one. Call for your reservations! Cheers!

A Good Seafood Dinner Tonight With a Twist!


This was an unusual dinner. Good, but unusual. A combination of cod and salmon with sweet potato fries, done in the oven, and a tomato and fennel salad. The sauce on both pieces of fish is caramelized onion and garlic, lemon zest, Moroccan olives – we didn’t have any Kalamata olives –  and lemon juice. Top that with a nice wine and you have a good experience. This is a recipe that Robin found. Enjoy!

Sauté of Seafood with Garlic-Lemon Glaze

Servings: 3 to 4

Ingredients:
Extra-virgin olive oil
1 to 1½ lbs fresh fish steaks or fillets, such as Pacific Cod or Halibut, U.S. farmed Arctic Char or Tilapia, or Alaskan Salmon
½ med Onion, thinly sliced
3 Garlic cloves, thin sliced
Zest of one Lemon
10 to 12 pitted Kalamata Olives
Salt and freshly ground pepper to taste
½ c Lemon juiced, fresh squeezed
Lemon wedges

Directions:
1) Film a 12-inch straight sided sauté pan (ideally nonstick), with the olive oil and set the pan over medium-high heat. Add the fish and sear it on one side; turn the fish, reduce the heat to medium-low and cook slowly for 10 minutes per inch of thickness of the fish, but check for doneness after 8 minutes. Do not overcook. Remove the fish to a plate and tent with foil to keep warm.

2) Turn the heat to medium-high and add the onion to the pan. Sauté until onion is soft and beginning to brown. Add the garlic and cook, tossing it with the onion for 30 seconds or so, until garlic turns pale blonde and is softened. Take care so garlic doesn’t burn. Add the lemon zest, olives and salt and pepper to taste. Cook, stirring, 1 minute, until ingredients are combined and heated through.

3) Add the lemon juice to the pan, increase the heat until the juice is bubbling briskly, and continue to cook until juice is syrupy (about 4 minutes) and flavors are concentrated. It should coat a spoon. Taste and add salt and pepper if needed. Place a serving of fish on each dinner plate and spoon the sauce over the fish. Finish with a squeeze of lemon.

Easter 2011 – Roasted Lamb with Mint Sauce


The Pansy in bloom. The perfect sign of Spring. And in the Springtime, we also have Easter. Our traditional Easter dinner is lamb. I do remember the lamb dinners my Mom made when I was growing up. Scrumptious! Lamb, not mutton! There is a big difference … It’s a matter of time. So, here is what our dinner will look like this year. Do enjoy and do try the recipes. Cheers!

Easter Dinner 2011

Easter Roasted Leg of Lamb
with
Mint Sauce


Green Salad


Creamy Cauliflower Purée


Minted Carrots


Easter Ricotta Tart (Torta di Pasqua)

(We’ll find a wine to go with this dinner!)
——————————

OK. So there’s the menu. Here are some of the recipes. Enjoy!

Easter Roasted Leg of Lamb with Mint Sauce

Ingredients:
1 8lbs Leg of Lamb

Marinade:
½ c Pomegranate Vinegar
⅓ c Olive Oil
¼ c Molasses
½ c Mint, fresh, stems removed and chopped
½ t Pepper
¼ t Kosher Salt

Mix all together and pour over lamb roast. Marinate 4-6 hours refrigerated. Roast lamb at 350 ºF until internal temperature is 150 ºF. Let rest 20 minutes before slicing.

Mint Sauce:
10 sprigs Mint, fresh
1 sm Shallot, chopped
2 sm clove Garlic, minced
4 T Cider Vinegar
5 T Olive Oil
2 t Sugar
½ t Kosher Salt

Puree all in a Cuisinart until smooth. Makes 2/3 cup.

——————————
Creamy Cauliflower Purée

Source: The 6-Week Cure for the Middle-Aged Middle, 2009, Mary Dan Eades, MD and Michael R. Eades, MD ISBN 978-0-307-45071-5

Ingredients:
1 lg head Cauliflower
2 T Butter, melted
½ Boursin Cheese with Herbs and Garlic, at room temperature – about 5 oz
2 T Heavy Cream
1/4 t Salt
¼ t Pepper

Directions:
Wash and trim the cauliflower. Slice in ½ and slice in ½ again to make four pieces. Cut each piece into ½” pieces.

Place the cauliflower in a microwave safe bowl. Cover and heat on high for 6 minutes. Stir and microwave for another 3 minutes. Allow to cool, slightly.

Place the cooked cauliflower in the bowl of a food processor. Add the melted butter, cheese, 1 T cream and salt and pepper. Prucess pulses to start then on high until smooth. Add mre cream if necessary until purée holds its shape.

Adjust seasonings and serve warm. Should stay warm covered for about 30 minutes.

Local Gardens and Farms Have Plants


Here is some information on Canyon Bounty Farm that you may enjoy. You can find spring plants here and probably produce. Here is some information directly from their web page. Do check it out and let them know you found the link here. Cheers!

April 2011 Farm News


Greenhouse opens Saturday, April 30*
Open six days a week (Wednesday-Monday)
from 9 a.m. to 6 p.m.
Closed on Tuesdays.

Remember: Cash and checks only.
We’ve been planting and filling up the greenhouses with delicious vegetables, herbs and beautiful flower starts. For a complete list of all the plants we plan to offer, click on the Shopping List/Clipboard on the left.

New this year is our farm’s own little organic seed line. It features dill, garden beans, arugula, lettuce, tomatoes, flowers, cilantro, Bug Bloom Blend and more. Also new are Hot Kaps (see picture). These handy paper cones are used to protect veggies from wind and cold.

*Easter weekend made me push back our opening one week. If you want to stop by earlier (April 25-29) we will be open and available from 9 a.m. – 6 p.m.

Looking forward to seeing you at the greenhouse, getting caught up and hearing about your garden plans for 2011. Don’t forget to bring your Think Boise First coupon (see below). 

——————————

If you go to their web site, there is a coupon there called the Think Boise First Coupon. The coupon book has many specials listed, and some for the Canyon Bounty Farm. “… Check out this fancy coupon book loaded with lots of great deals for local businesses in the Treasure Valley. There are several for Canyon Bounty Farm.” Cheers and try them out and Think Local!

Spring Garden Salad Suggestion – Bagna Cauda


Now this salad looks like an awesome use of those Spring vegies that have made an appearance in your garden already this year. The recipe and photo comes from Food and Wine. Why not give it a try?

Spring Vegetable Bagna Cauda

Recipe by: Seen Lippert
Source: Food and Wine
Pairing Suggestion: Piedmont, the original home of bagna cauda, is known for its Barolos and Barbarescos, but it also produces refreshing whites with the Arneis variety that pair nicely with the anchovy dip.

Ingredients:
Three 2-ounce cans oil-packed Flat Anchovies, drained and rinsed
10 Garlic cloves, thinly sliced
1½ c Extra-Virgin Olive Oil
4 T cold unsalted Butter
1 T fresh Lemon Juice
1 lbs Asparagus
1 lbs Fava beans or Edamame, shelled (about 4 ounces)
1 bunch Watercress, tough stems discarded
2 med Fennel Bulbs—halved, cored and thinly sliced lengthwise
2 bunches Red Radishes, trimmed
1 lbs Baby Carrots, halved
10 lg hard-cooked Eggs, peeled and quartered

Directions:
In a saucepan, combine the anchovies, garlic and oil. Simmer over moderately low heat until the garlic is very soft but not colored, about 30 minutes. Transfer the mixture to a blender and let cool for 10 minutes. Add the butter and lemon juice and puree until the bagna cauda is smooth.

Meanwhile, bring a large saucepan of water to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to a plate and let cool. Add the shelled fava beans to the boiling water and cook for 5 minutes. Drain and let cool under cold running water. Pat dry; if using favas, peel off the beans’ tough outer skins.

Mound the watercress on a large platter. Arrange the fennel, radishes, carrots, eggs, asparagus and fava beans on top in separate piles and drizzle with some of the bagna cauda. Pour the remaining bagna cauda into a small bowl and serve with the vegetable platter.

——————————

So now you are asking yourselves, “What is a bagne cauda?” Here is some information.

Bagna càuda, (from the Piedmontese “hot sauce”, alternatively written bagna caôda or bagnacauda, etymologically related to Italian root bagn-, meaning “wet”) is a warm dip typical of Piedmont, Italy, but with numerous local variations. The dish, which is served and consumed in a manner similar to fondue, is made with garlic, anchovies, olive oil, butter, and in some parts of the region cream. (In the past walnut or hazelnut oil would have been used.) Sometimes, truffles are used in versions around Alba. The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, carrot, peppers, fennel, celery, cauliflower, artichokes, and onions. It is traditionally eaten during the autumn and winter months and must be served hot, as the name suggests.
Originally, in Piedmont, the Bagna càuda was placed in a big pan (peila) in the center of the table for communal sharing. Now, it is usually served in individual pots (the fojòt, a type of fondue pot traditionally made of terra cotta).

Interesting. Cheers and enjoy this salad.

Day One: Capitol City Market


For being the first day and a slightly overcast sky and threats of rain, this was a busy day at the Capitol City Public Market! Look at some of these photos. And the local produce is starting.

There was this troupe of dancers performing and several instrumentalists and small singing groups. Lots of fun for everyone.

Here are some of the crowds of people.

How about some sausage?

Or some BBQ sauce?

If you look at the previous post, you can read some information about the history of the market and future plans. Cheers!

Capital City Public Market Opens!


Yea! It really must be Spring! Supposed to rain tomorrow, but I’m going any way to the Capital City Public Market in downtown Boise. I also heard where they want to expand to a building in the area and have specific booths for the vendors, education programs and cooking programs. That sounds great, but expensive. I hope they get the backing needed. In the meantime: See you at the Market!! Here is the link to the Capital City Public Market. Check it out.
From their web site we learn,

Welcome to the Capital City Public Market of Boise, Idaho. The Market is an on-going, centrally located gathering place where local farmers and producers can sell their products to community residents and visitors. The Market upholds the age-old tradition of allowing the consumer to meet the producer while encouraging the production and consumption of agricultural products in the Treasure Valley. Maintaining a diverse mix of products offered for sale at the Market will provide direct marketing opportunities for growers, specialty food vendors, and artisan vendors alike. The Market is more than just a place of business, it is a mutually beneficial and sustainable community activity.

As a bit of history of the Market also from their web site,

The Saturday market that is now known as the Capital City Public Market has lead a long and eventful life. The Market first started in 1994 when The S-16 Corporation united with Karen Ellis to start an open air market. Karen had been enamored by the vitality of Seattle’s Pike Street Market and had been researching the public market for some time. Under Karen’s supervision and with the help of the S-16 Corp. the Saturday Market was an instant success. Unfortunately for The Market, Karen had more interest in the project than her partners, and she was forced to move the market to a dirt lot on the corner of 8th & Main, what we now know as “The Hole” in 1996. During this move The Market and all of its 12 vendors became the member-owned, state non-profit organization that it is today.

In two years The Market became such a success that downtown businesses started to lobby the Capital City Development Corporation to allow The Market to shutdown and occupy 8th Street between Bannock and Idaho, where it flourished for two more years before expanding across the street to occupy two city blocks in 2000 with a vendor count of about 25.

In 2003, The Market made another big move across yet-another busy street and began to occupy The Grove. The addition of roughly two city blocks and the ambiance of The Grove allowed The Market to create an art-centric block where artists and performers could flourish in a nourishing environment. At this time The Market partnered with The Brick Oven Bistro, Boise Blue Art Supply, and Boise City Arts Commission to create the Emerging Artist program, as well as Arts for Kids.

In 2010, The Market moved one block north to occupy 8th Street from Bannock to Jefferson. While this block was very successful another move was needed. With the Market being in an urban area, pedestrian traffic has always been a safety concern. With help from the Boise City Police Department, ACHD, and ValleyRide the Market was able to relinquish the newly created north block and move those vendors onto Idaho Street which runs east and west. The new “T” layout has proved to be VERY successful for all involved. It has created a new feeling at the Market which is loved by customers and vendors alike.

In the following years The Market remained in its location, and has been able to grow steadily and mature into a market consisting of up to 150+ vendors a day in the peak of the season, and now consumes 6 blocks of Downtown Boise.

It takes a lot of hard work to achieve what has been done here. Tell the organizers “Thank-You” when you see them. It will be appreciated.

Sushi Joy – Chinese and Japanese Cuisine, Boise


We are always so extremely happy to write about new restaurants in Boise that are outstanding. We have found one! Sushi Joy – Chinese and Japanese Cuisine, 2275 W Main Street, Boise. (208) 433-8888. Every bit of a 5-Star rating and it is so well deserved. Everything that Robin and I had was outstanding! You can find a complete review at Sushi Joy Review which is located on our Restaurant Review page on our web page. We really encourage you to go and to take some friends with you. The Japanese food is scrumptious. In all fairness, we have not tried their Chinese food but will do so on our return visit. We had some really great sake with our dinners. The only drawback was that our green tea came in a ceramic cup with no handles. The cup was too hot to pick up and we had to ask for a little ice to cool it down. Please do visit them. Cheers! Just look at these photos.

Tiger prepares a Sashimi dish.

Sake
We had this Ozeki Sake Dry which is very dry and delicious. We also had a more traditional sake Ozeki Classic Junmai which also hit the spot. Both went very well with our meals.

Green Tea

(SU) Green Salad
Ozeki Classic Junmai Sake
I’d go back just for the salad. They make their own awesome dressing.

(A11) Soft Shelled Crab
soft shelled crab deep fried tempura flour, ponzo sauce for dipping
It has been so long since I have had Soft Shelled Crab. What a delight!! This is delicious.

(SA2) Sashimi Morawase Deluxe
the Chef’s choice of 18 pieces
This was an awesome dish. The diakon radish and mint leaves really added to it. The white fish is a white tuna. Delicious!

Cooked Sushi Combination
Kanikama unagi, shrimp, crab sticks
Another awesome dish!

Banana Boat Ice Cream
green tea ice cream, lichee ice cream, tempura fried banana

So there you go. A great meal. Let me add that although some of you may object to tempura fried anything, this tempura is light and not greasy. It does not lay in your stomach like a brick! It’s all in knowing how to prepare it. Try Sushi Joy …. I think you will be pleased. Total bill for the two of us – $64.70 plus tip. Plenty of food for the two of us and we shared the platters.