30 Monday Nov 2009
Posted in Main Dish, Restaurants, Things To Do
This just in from Rachel K’s Bistro in Eagle.
GET IT WHILE IT”S HOT!Rachel K’s in downtown Eagle is now serving fabulous custom pastas on Thursday nights. Pick from all types of pastas, sauces and ingredients for a mouth-watering melody of YUM! See you Thursday night for some pasta and wine! Custom pasta bar Thursday – Saturday, 5-8 pm $9.95
30 Monday Nov 2009
Posted in Food, Main Dish, Recipe By: Peggy Young, Recipes, Things To Do
Here is a recipe for leftover turkey that my sister sent me.
Here is my favorite, given to me by a friend – Margaret Crum many years ago in Newark. She served this dish at a dinner buffet. I usually make it every time I have leftover turkey.
Ingredients:
3 slices bacon
1 large onion, finely chopped
1 large green pepper, chopped
1 cup sliced green olives
2 cups crumbled corn chips
2 cups diced cooked turkey
1 teaspoon chili powder (or to taste)
1/2 teaspoon salt (I eliminate because of the olives)
Dash pepper
1 #2 can tomatoes ( I use diced)
1/2 cup grated cheddar cheese
2 Tablespoons butter
Directions:
Fry bacon until crisp; remove slices. Saute onion and green pepper until tender. Combine olives, 3/4 cup crumbs, turkey, chili powder, salt, pepper, tomatoes and crumbled bacon. Add onion and green pepper, blend well. Turn into a 1 1/2 quart baking dish. Sprinkle top with cheese and remaining crumbs. Dot with butter and garnish with more olives (if desired). Bake at 350 for 35 minutes.
Cheers! And enjoy the recipes for your leftover turkey!!! Thanks, Peggy! This has to be good – it has Bacon in it!
30 Monday Nov 2009
Posted in Food Prep, Main Dish, Things To Do
Everyone, I know, makes left-over turkey dishes ranging from soup to turkey pot pies to …… Here is an interesting, and very good if I may add, Turkey Enchilada dish.
Ingredients:
2 T Olive Oil
1 sm Onion, chopped
1½ c Turkey, cooked and shredded
¾ c Mexican blended cheese
16 oz Salsa, homemade or otherwise
2 c Turkey Gravy, homemade or otherwise
16 oz Mild Enchilada Sauce
4 oz Cream Cheese, room temperature
8 med Corn or Flour Tortillas
Directions:
1. Pre-Heat the oven to 350°F
2. Place 2 T Olive Oil in skillet. Add the onion and sweat for 4 to 5 minutes until tender. Add the turkey, ½ cup cheese, ¾ cup salsa, enchilada sauce, turkey gravy and the cream cheese. Heat and stir for 2 to 3 minutes or until cheeses are melted.
3. Spoon a scant 1/3 cup of the turkey mixture into the center of each tortilla and roll up.
4. Place in a 13×9 quart baking dish. Drizzle with the remaining salsa. Sprinkle with the remaining cheese and cover. Bake for 15 minutes or until heated through and the cheese on top is melted. Top with additional salsa is desired.
Degree of Difficulty: Easy
Oven Temperature: 350°F
Servings: 6
Cooking Times
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
For a printable recipe, Click Here Cheers and hope you enjoy the recipe. Serve with a 2007 Fraser Vineyards Cabernet Sauvignon.
29 Sunday Nov 2009
Here is what they had. How ’bout you?
Roasted Potato Dumplings with Tomato Chutney
Chick Peas and Okra
or
OK. So what’s in your bowl, to coin a phrase? Cheers!
28 Saturday Nov 2009
Posted in Celebrations, Food, Main Dish, Photos By: Bob Young, Restaurants
Question is, what do we do for breakfast after BSU wipes out Nevada, 44-33, for the WAC Championship. It was a late night! Let’s go to Goldy’s Breakfast Bistro for breakfast, a real traditional treat here in Boise. An awesome breakfast, and, we might even meet some BSU players!! Go Broncos! Look for Goldy’s on Facebook and their support of the Broncos!
An awesome breakfast. Top Row – Left to Right: Standard Breakfast, Scrambled Eggs, Red Hash browns and Toast; Eggs Benedict with Black Beans.
Bottom Row – Left to Right: Breakfast Burrito with Pico de Gallo and Croissant French Toast. (Left Click any of these photos to see in Full Screen.)
So there you have our After Thanksgiving and After BSU Triumph Breakfast!! If you get to Boise, you must try Goldy’s Breakfast Bistro!! See their Web Site. Cheers!
27 Friday Nov 2009
Posted in Celebrations, Food, Things To Do
And don’t tell me, “Black Friday”! I bet in the last 15 years, I have not been to the Boise Mall more than 2 or 3 times. And go to some store at mid-night in the cold and rain and suffer through the indignities of some people in line waiting for the store to open at 5:00am. I don’t think that’s going to happen – it didn’t! I did find out that my eyelids do not have any holes in them!
Or I can stay home and watch “Regis and Kelley”. As Bill Cosby said, “Yea! Right!” Or maybe watch the Rutgers and Louisville game – Rutgers 28, Louisville 14, late in the 3rd quarter. But there really is a light at the end of the tunnel. Boise State University (WAC 6-0; Overall 11-0) plays tonight at 8:08pm (MST) on ESPN2 for the WAC championship against Nevada (WAC 7-0; Overall 8-3). Prediction: BSU 25, Nevada 20; There is a wine tasting at a winery we have not been to yet (yes there really is!), Snake River Winery that we will meet our friend Geno and Debra and go together; And there is turkey ready to be made into a sandwich … right now … great cranberry relish … butternut lettuce … fresh dilly bread. YUM-O!
It’s a cold and overcast day in Boise. But the left-over turkey will satisfy the need for nourishment and probably forget the hotdogs and other football stand-bys. It won’t hurt once in a while. Oh well, there are my mental wanderings. Cheers!
27 Friday Nov 2009
Posted in Celebrations, Food Prep, Holiday Menu, Photos By: Bob Young, Wine and Food
Yes, it was a wonderful day starting at 10:00am when Chris – our Grandson – arrived to start making bread. He made the “Dilly Bread”; Sophia made the “Green Bean Casserole”, Jerri, of “Jerri’s Old Fashioned Pie Shop and Bakery” made the awesomely , sinful “Chocolate Truffle Pie”; Le Cafe de Paris surprised us yesterday with an “Apple Torte”; Robin and Marnie had the table all set and the dining room beautiful and Mac was here for moral support. Not much for me to do but sit back and enjoy the day …… and I did. We hope that everyone who reads this had a great day and I will think about you at “Black Friday”. I will be checking my eyelids for holes! Cheers and Happy Holidays!
26 Thursday Nov 2009
Posted in Appetizers, Main Dish, Party Time, Photos By: Bob Young, Side Dishes, Wine Dinners
On Wednesday night, Robin, Christopher and Mac and I all went to Le Cafe de Paris for Les Fruits de Mer, a treat of shellfish.
It all started with a delightful salad of Stone Crab Fritters on a bed of field greens and a remoulade sauce. Followed by Fanny Bay Oysters with cucumber mignonette, King Crab Legs with beurre blanc, Clams Casino with bacon, white wine, herbs and butter. But we’re not done yet! we also had Pernod Steamed Mussels and Creole Poached Prawns with chorizo and potatoes. The wine that we had with this delightful dinner was a Chateauvieux Vouvray that was the perfect paring.
Owner Mathieu Choux and I had a discussion on the East Coast Shellfish versus the West Coast Shellfish, noticing that the East coast shellfish has more natural salt and iodine than the West Coast. We both decided that a comparison dinner would be fun to do. He may do so in the future. In the meantime, look at these photos.
25 Wednesday Nov 2009
Posted in Food, Holiday Menu, Recipe: Bob and Robin Young, Recipes, Side Dishes
Several people have asked what we are making for Thanksgiving Dinner. Folks from Idaho, Michigan, California and South Africa. And no, that is not our house. It is one across the street from us and this is about the first year that they have gone so “all out”. I just thought it would be nice to have it here to “introduce” the Holiday Season! It certainly does light up the neighborhood. Here is our Thanksgiving menu (The pie was just delivered and it says “Keep Refrigerated”, so I guess I can not sample it. You know, The Queens Taster?) Enjoy – we will!
Dinner Wine:
Spatchcocked 70 Minute Turkey
(Recipe found on the Boise Foodie Blog)
with
Madeira Turkey Gravy
Brussels Sprouts in Balsamic Reduction
Dried Corn
Dilly Casserole Bread
Dessert Wine:
We do hope that everyone who celebrates Thanksgiving, has a wonderful holiday. Cheers!
24 Tuesday Nov 2009
Posted in Celebrations, Food, Food Trivia, Recipe By: Robin Young, Recipes, Side Dishes
Just in time for the Holidays! Madeira Turkey Gravy “… is particularly fitting for Thanksgiving because Madeira, a fortified wine from the Portuguese island of the same name, flowed like water through the Colonies, having arrived here as ballast in ships. Sweet and mellow, reminiscent of sherry, Madeira beautifully enhances a turkey gravy.” (Real Age) Here is the recipe that Robin found to enhance that Thanksgiving dinner. Enjoy!
Ingredients:
1½ t Extra Virgin Olive Oil
1 Onion, coarsely chopped
2 Carrots, chopped
2 stalk(s) Celery, chopped
3 c Chicken Stock
½ c Madeira
1½ T Cornstarch, mixed with 2 tablespoons water
Directions:
To Prepare Giblet Stock: Heat 1½ teaspoons oil in a large heavy saucepan over medium heat. Add chopped onion, carrots, celery and the turkey neck and giblets. Cook, stirring occasionally, until well browned, about 15 minutes. Pour in chicken stock and bring to a boil. Reduce the heat to low and simmer, partially covered, for 30 minutes. Strain the giblet stock through a fine sieve (you should have about 2 cups). Chill until ready to use.
To Prepare Gravy: While the turkey is resting, pour the drippings from the roasting pan through a strainer into a small bowl, then place the bowl in the freezer for 20 minutes to solidify the fat.
Add Madeira to the roasting pan and cook, stirring and scraping up any brown bits, for about 1 minute; strain into a medium saucepan. Skim the fat from the giblet stock and add the stock to the pan. Skim the fat from the chilled pan juices and add the juices to the pan as well. Bring to a simmer. Add the cornstarch mixture to the simmering sauce, whisking until the gravy has thickened slightly. Season with pepper.
Boise Foodie Guild 