Boise Foodie Blog Update

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As Yul Brenner said, “As it has been written, so let it be done.” I asked if the readers of the Boise Foodie Blog would like to have the Air Fryer and Instant Pot recipes put on separate pages from the main recipe file. With over 100 responses, the answer was Yes. So, I have done just that. The main recipe file is located at Boise Foodie Blog Recipes. The AirFryer recipes are located at Boise Foodie Blog AirFryer Recipes and the Instant Pot recipes are located at Boise Foodie Blog Instant Pot Recipes.
I hope that this helps you to find some specialized recipes easier. And as a note, we have tried all of these recipes in their original form and only then have we modified the recipe to match our tastes.

A Visit To Le Coq d’Or

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What a great way to celebrate the birthday of Scottish Poet Robert Burns! An extremely good 5-Star restaurant in Eagle – Le Coq d’Or! 208-947-2840, 176 S. Rosebud Lane, Eagle, Idaho 83616. Tuesday-Thursday: 5:00pm-9:00pm; Friday and Saturday: 5:00pm-10:00pm.

The Restaurant at the Chateau draws upon flavor profiles from around the world: focusing on old-world traditional French and European cuisine, with subtle Eastern and Persian influences. All food served in our restaurant is made from scratch in our kitchen using locally sourced Idaho produce whenever possible. Fresh dining and artful ambiance makes the Restaurant at the Chateau a truly one-of-a-kind, well-rounded dining experience that will continue to enthrall you long after the last bite. Enjoy our house wine Roghani Vineyards or allow Christian Lamotte, our Maitre D’, to suggest one of our 100+ hand-selected wines from around the world.

And a great Truffle and Wine Dinner coming up Saturday, February 23, 2019. Call to make reservations and we will see you there! You will not be disappointed. In the meantime, here is what we had today. (Some of the photos are not the best – first time using the Samsung phone camera. Can only get better.) Left-Click any of these photos to see them enlarged.

Miss Fisher watches over the dining hall!

Robin in the dinning room.

Always a good wine from their winery. In this case, Shiraz

Green Salad with Strawberry Vinaigrette

I had this awesome Creamy Mushroom Soup. Delicious!

Robin had French Onion Soup

Duck and Truffle Potatoes

Chicken with Mediterrean Sauce and Polenta

I would have any of these items again.Super good!

January Re-Cap

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It’s been comparatively warm. Little snow here in the valley. Snow looks good in the mountains. Oh yea! The blog! I have been asked many times this month for recipes for an Air Fryer. So I have started to add some to the recipe file located on the Foodie Blog page or by Clicking Here. I am going to do a monthly re-cap of the Air Fryer (AF) recipes and the Instant Pot (IP) recipes that get added to the file each month.
And another suggestion was to have these two forms of cooking on separate pages – one page for Instant Pot recipes only and one page for Air Fryer recipes only. What do you think? (Yes. I’m asking for your comments.) Hope this information helps. We have made all of these recipes and adapted them to “make them ours”.

January 2019 Air Fryer Recipe Summary –

This is the AirFryer we have. Under $100 online.

  1. Asian Chicken Thighs
  2. Asian Style Chicken Wings
  3. Carrots
  4. Crispy Chicken Thighs (Second Joints, for those in the Mid-Atlantic states.)
  5. Coconut Shrimp
  6. Meatloaf (Yes! Meatloaf and it is delicious!)
  7. Pork Chops with Steamed Cabbage
  8. Sesame Salmon
  9. Baja Fish Tacos

AirFryer Information

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Actually, there is a lot of information “out there” about AirFryers. And, there are many different brands and models. Do your research and I do think you will be happy with your choice. But first, let me say this about that. (That sounds familiar!)

This handy appliance claims to mimic the results of deep-frying with nothing more than hot air and a tiny amount of oil. And it does in much less time and heat in the kitchen. The AirFryer is essentially and “beefed up” countertop convection oven. Its compact space facilitates even faster cooking. Rapid heated air circulation makes the food crisp, much like deep-frying. Cleanup is super easy too, and most units have a dishwasher safe basket. The units do a fantastic job cooking up anything that is meant to taste deep-fried when it comes from a conventional oven. So think frozen fries, breaded chicken or fish, and frozen onion rings. Liquid batters do not work well in the AirFryer. You also can’t make anything in large quantities, so if you’re feeding a family, be prepared to cook in batches.

How do they work? AirFryers use circulating hot air to cook food that would otherwise be submerged in oil. The AirFryer’s cooking chamber radiates heat from a heating element near the food, thus cooking it more efficiently. A fan is generally used to circulate hot air around the food. The opening at the top is used to take air in and there is an exhaust at the back that controls the temperature by releasing any undesired hot air. It is also used to counter any increases in internal pressure. The temperatures inside can go to 400°F depending on the model. For safety, it is essential to not put oil inside the air fryer or have flammable objects near the air fryer. Lightly spraying the food product with a light coating of oil is OK. Just don’t submerge the product in oil! In general, cooking times in the air fryer are reduced by 20-30% in comparison with traditional ovens. This varies per brand and the quantity of the food cooked in the air fryer. Recipes are generally available on the internet, or you can look at our recipe file as listed above, or Click Here. Here are some of the meals we have made. (Left-Click to see them enlarged)

Fish Tacos

Coconut Shrimp

Salmon

AF Pork Chops with sautéed Cabbage

Blow is a good cooking time reference and you can print it out and post near your AirFryer. Please note: Most proteins probably will have to be turned half-way through the cooking cycle and Don’t Crowd the basket. Bake in batches if necessary. Also, you might have some family or cultural recipes that use the metric system. If you need a conversion reference, use the one posted below and print it out if need be.

AirFryer cooking times.

Temperature and Weight Conversions

3 Horse Ranch Winery and Bacquet’s Restaurant Dinner

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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

Chocolate At The Mexican Consulate in Boise

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This looks like a fun and interesting event this weekend in Boise. Maybe we’ll see you there. Left-Click the graphic to see it enlarged. Thanks to the Boise Weekly for this information.

Richard’s and Clearwater Canyon Winery Dinner

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Richard’s interior

A wonderful event at Richard’s in Boise, an “…Inventive European bistro dishes & regional fine wines served in an elegant, romantic atmosphere. 500 S Capitol Blvd, Boise, ID 83702. 208) 472-1463”
The dinner was wonderfully paired with wines from Clearwater Canyon Cellars, 3143 10th St, Lewiston, ID 83501. 208.816.4679. Tasting Room Hours: Friday & Saturday, 12pm – 5pm & by appointment. Left-Click any of these photos to see them enlarged.

The Menu

Chef Richard Langston, Richard’s

Coco Umiker, Winemaker

House-Cured Ora King Salmon
Oyster Aioli
Toast
Greens
2017 Lochsa Chardonnay

Buttermilk Marinated Fried Quail
Crispy Potato Pancake
Organic Oregon Cranberry Sauce
2016 Heritage Series Mary Bonita

Delicata Squashed Stuffed with Risotto, Pecans and Imported Taleggio
2016 Coco’s Reserve Blend No. 5

Naverin of Lamb with Winter Vegetables
2016 Louis Delsol Cabernet Sauvignon

Chocolate Mousse
Almond Lace Tuile
Emmett Cherry Sauce
2016 Renaissance Red

What is Tellicherry Pepper? Aleppo Pepper?


Basically it is Tellicherry (origin: India) Tellicherry peppercorns are like San Marzano tomatoes: they need to come from Tellicherry, a city on the Malabar coast of Kerala in India. They’re considered some of the finest peppercorns in the world, and one of the few “names” in pepper that people are familiar with.
Tellicherry Peppercorns and “regular black pepper” both come from the exact same vine. (And for that matter, so do green and white peppercorns, but that’s another subject for another blog post.) All are the species called Piper Nigrum.
At the end of the growing season, in February and March, the pepper fruit is picked from the vine. The pepper is dried over a series of days and eventually shrivels and turns into what we know as black peppercorns. All of the peppercorns are then shipped to “garbling” facilities. These are places that sort the peppercorns by size and then bag them. The sortation machines have several different large flat metal screens with thousands of identical holes in them. The machines shake the peppercorns so that the smaller peppercorns begin falling through the screens. The smallest peppercorns fall to the very bottom screen. Once sorted, the various peppercorn sizes are called different things and sold for different prices.
So a Tellicherry peppercorn is actually determined by size. When a black peppercorn is 4.25 mm pinhead or larger, it’s “Tellicherry.” That’s all there is to it. Because Tellicherry are so much bigger than the other peppercorns, they make up a much smaller percentage of the crop. Oftentimes they represent 10% or less of any given harvest. There’s less of them, so command a higher price at market … Our Tellicherry has strong lime, lemon and orange notes. When you grind our Tellicherry, the citrus aroma is immediate and beautiful [ Tellicherry Pepper]

Tellicherry Pepper

To Robin and I, it is some of the best black pepper available, especially if you grind it as you need it.

Aleppo Pepper

The other pepper I use is Aleppo Pepper, which comes from The Aleppo pepper (Arabic: فلفل حلبي‎ / ALA-LC: fulful Ḥalabī) is a variety of Capsicum annuum used as a spice, particularly in Middle Eastern and Mediterranean cuisine. Also known as the Halaby pepper, it starts as pods, which ripen to a burgundy color, and then are semi-dried, de-seeded, then crushed or coarsely ground. The pepper flakes are known in Turkey as pul biber, and in Armenia as Haleb biber. The pepper is named after Aleppo, a long-inhabited city along the Silk Road in northern Syria, and is grown in Syria and Turkey. It is fairly mild, with its heat building slowly, with a fruity raisin-like flavor. It has also been described as having the flavor of “sweetness, roundness and perfume of the best kind of sundried tomatoes, but with a substantial kick behind it.” The most common use is in the form of crushed flakes, which are typically slightly milder and more oily than conventional crushed red pepper, with a hint of saltiness and a slightly raisin-like flavor. Unlike crushed red pepper, the flakes contain no inner flesh and seeds, contributing to the mildness. Crushed Aleppo pepper can be used as a substitute for crushed red pepper or paprika. The spice is a common ingredient in some of the dishes that comprise a meze. [Meze is a collection of finger foods. A meze is a big part of the dining experience in Eastern Mediterranean, Middle Eastern, and Arab countries. The word “meze” means “taste” and/or “snack.” The concept is very similar to the tapas of Spain, but with different ingredients.] Aleppo pepper has a moderate heat level with a mild, cumin-like undertone, a bit of fruitiness, and a hint of a salt and vinegar. [Wikipedia]
Try these two types of pepper. Hopefully, you will be pleasantly surprised. Cheers!

Brussels Sprouts


Brussels Sprouts with a Balsamic Vinegar Reduction. Awesome!

Especially if they are fresh from the Boise Farmers Market. Cut in half lengthwise. Steam until just soft. Reduce 1/4 cup good Balsamic Vinegar to about 3 Tablespoon. Put sprouts in reduction. Turn heat off. Mix to fully coat. Serve immediately. (Left-Click to see enlarged)

Farm to Table Feast


A really good event, dinner, wine and company!

Treasure Valley Food and Wine Blog

And it was a good feast! Held at Peaceful Belly Farm and the new event room and building – Grand Opening November 16–18, noon until 6 pm.
The Farm to Table Dinner Series, “Josie of Peaceful Belly, Scott from Snake River Winery, Clay from Stack Rock Cidery, Nate Whitley chef at the Modern Hotel and Chef Abby Carlson have teamed up to create an amazing 5-course meal held on our magical Sunny Slope farm. The plates are creative, unique, and 100% local and seasonal. These dinners will transport you to another time and place where fresh food is cooked with amazing brilliance and presented to the table in a picturesque farm setting.” Here are some photos from the evening. Enjoy and Left-Click to see any of these photos enlarged. All in all – A good dinner.

Sunset at the farm.

The menu for the dinner.

New event room and tasting…

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