Weekend Specials at Parma Ridge Winery

10 Wednesday Aug 2016

Posted by Bob and Robin in What's For Dinner?

Great weekend coming up! So it is written …. So shall it be!

Join us this weekend
for wonderful
Wine, Fabulous Food and an Amazing View!

Enjoy this weekend with wine tasting and excellent cuisine with your friends at Parma Ridge. We are open Friday, 12-9 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. with our regular menu all weekend long. We have Happy Hour on Friday evening from 4-7p.m. and Sunday Brunch Specials. Reservations are recommended for parties of 4 or more if dining on the patio or in the tasting room.

THIS FRIDAY — LIVE MUSIC ON THE PARMA RIDGE PATIO
Join us Friday, August 12 from 5-9 p.m. on the Parma Ridge patio – with Bad Dog Lou, a Local Blues and Rock Band made up of Mick Sharkey, Toby Leonard, Herb Chase and Jay Stark. Call today to reserve your patio table! Please expect longer wait times on food as we anticipate a larger crowd on…

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Chili Rellenos

07 Sunday Aug 2016

Posted by Bob and Robin in Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Captain's Shack, Cheese, Classic Cuisines, Cooking Styles, Eggs, Ethnic Foods, Food Photos, Grilled Vegetables, Idaho Eggs, Local Farmers Markets, Mexican Food, Photos By: Bob Young, What's For Dinner?

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chili rellenos, poblano peppers

Ah yes! Chili Rellenos. Robin makes the best I have ever eaten. It must be in the soft peak egg whites. Mine were good, but not that good. Here is a link to Robin’s Chili Rellenos. Fun to make. More fun to eat! Just takes a little time. And if you want to, you can roast the peppers over charcoal to give them an interesting twist. I used the stove. The eggs and the peppers came from our local farmers market.

Roasting the poblanos on the gas stove.

Frying the stuffed peppers in a neutral oil. I used Crisco. And in the stuffing, I used the Mexican blend cheese, available at most grocery stores, two of the egg yolks, cilantro chopped, corriander, cumin, sea salt and fresh ground black pepper.

The finished product on a bed of Bib lettuce. On these we used a enchilada sauce, but you could use pico de gallo or a salsa.

The finished product on a bed of Bib lettuce. On these we used a enchalata sauce, but you could use pico de gallo or a salsa.

Sakana Boise Revisited

06 Saturday Aug 2016

Posted by Bob and Robin in 5-Stars, Ahi Tuna, Alaskan Salmon, Avocado, Classic Cuisines, Cooking Styles, Dicon Radish, Dinner at Sakana Sushi, Dinner With Family, Dinner With Robin, Food Prep, Fruit, Photos By: Bob Young, Pickled Ginger, Salad, Salmon, Seafood, Special Dinners, Sushi, Things To Do, Tuna, Vegetables, Wasabi, What's For Dinner?

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Sakana Sushi Boise, sashimi, sushi

Second time we have been here, not counting take-out, and we are still very happy with the food, the Sushi Chefs and the Waite Staff. Definitely 5-Stars for Boise. Superb.They are located at 7107 W State Street (at Glenwood). (208) 853-4993. Look for their webpage at Sakana Sushi Boise. They also have an Extensive Menu, which might be wise to look at before going, to see what they have to offer. Thanks Marnie for joining us!
From their website, “In far Eastern countries, such as China, Japan and Korea, fish have always been used to symbolize for harmony, wealth and the freedom to live as one wishes.
Over here, it is known that healthy eating and the art of the oriental cuisine have been extended to the fullest. Our restaurant, Sakana, is using the finest raw material, as well as an exquisite way of cooking. Please experience the essence of a mysterious world of oriental food while you are enjoying your time here at Sakana. It will bring you a great amount of surprise and happiness.” Here is what we had. Enjoy!

House Salad
Saki
Appetizer

Miso

Seafood Appetizer

Mango Sushi

Robin had this. Sweet and spicy. You may have to ask for this one. We had to show them a picture of it and they made it.

Sashimi Delux

If you like sashimi, and I do, this is a delicious medley of salmon, octopus, tuna, mackerel, diacon, cucumber, ginger and wasabi.

Orange slices to counter the spiciness.

Making sushi. It’s an art form!

Finishing touches.

Sushi plated

Types of seafood used in sushi and sashimi.

Saki goes extremely well with sashimi or sushi.

This Weekend at Parma Ridge Winery

04 Thursday Aug 2016

Posted by Bob and Robin in What's For Dinner?

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Great weekend coming up!

Treasure Valley Food and Wine Blog

I am sorry that I missed posting some Parma Ridge Winery weekend information last week. We had a family issue that neede to be taken done. But hare we are this weekend and it looks like a delightful weekend. I know Chef Storm will provide you with some awesome food. Here’s what’s going on! Cheers!

Join us this weekend for wonderful
Wine, Fabulous Food and an Amazing View!

SAVE THE DATES — LIVE MUSIC ON THE PARMA RIDGE PATIO
Friday…

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Visiting The Melting Pot

04 Thursday Aug 2016

Posted by Bob and Robin in 4-Stars, Atlantic Salmon, Boise Adventures, Brocolli, Buy Idaho, Cheese, Cooking Styles, Dinner at The Melting Pot, Dinner With Robin, Eggs, Fondue, Green Salad, Idaho Greens, Photos, Photos By: Bob Young, Ravenswood Winery Zinfandel, Restaurant Reviews, Restaurants, Salads, Salmon, Seafood, Special Dinners, What's For Dinner?

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Atlantic Salmon, Fondue, salmon

Visit The Melting Pot in Boise for a fun dinner or Happy Hour. Good food with a fun presentation. And yes, the kids are welcome! 4-Star restaurant in Boise. And here is a link to their extensive Fondue Menu. Check it out! More importantly, I think, is “just what is a fondue?”
According to the Cambridge dictionary, “a hot dish prepared by keeping a container of either hot oil or melted cheese over a flame at the table and putting pieces of meat in the oil to be cooked or pieces of bread into the cheese.”
And from Justhungry.com, “In Switzerland, ‘la fondue’ means a cheese fondue and nothing else. Other types of dip-bits-of-food-in-a-communal-pot dishes are specifically called fondue-something, e.g. fondue bourgignonne (bits of beef filet fried in a pot of oil), fondue chinoise (thin slices of beef or other things cooked in a pot of broth), and so on.”
The cheese fondue at The Melting Pot consists of, “CLASSIC ALPINE – rich, sweet-yet-earthy
Featured Cheeses: Gruyère, Raclette, Fontina. Melted with: White wine, garlic, fresh nutmeg. Gluten Free $8.95” Delcicous. Here is what we had to complete this 4-Star evening. Enjoy!

Window sign at 6th and Main Streets in Boise.

Main bar. A large variety of beer and wine.

Main bar. A large varity of beer and wine.

I you wish in season, a nice patio.

A 2013 Ravenswood Zen of Zin for us!

APPLE BACON SPINACH
Fresh spinach, crimini mushrooms, sliced egg, spicy pecans, Granny Smith apples and apple bacon vinaigrette
Gluten Free 5.75

And yes, a salad at the Melting Pot. They have 3 selections, although since the Caesar Salad has minimal, and barely noticeable anchovies, I don’t really call it a Caesar Salad. (Those were the Waiters words.) The above salad was delicious!

CLASSIC ALPINE - rich, sweet-yet-earthy Featured Cheeses: Gruyère, Raclette, Fontina. Melted with: White wine, garlic, fresh nutmeg. Gluten Free $8.95

CLASSIC ALPINE FONDUE
rich, sweet-yet-earthy
Featured Cheeses: Gruyère, Raclette, Fontina
Melted with: White wine, garlic, fresh nutmeg
Gluten Free $8.95

Stirring the Classic Alpine Fondue

Classic Alpine Fondue

Hmmm. It was good!

ATLANTIC SALMON FILET
potato, mushroom and brioccoli

21.50

How To Make a Caesar Salad Dressing

03 Wednesday Aug 2016

Posted by Bob and Robin in Anchovy, Caesar Salad, Cheese, Classic Cuisines, Eggs, Food Prep, Garlic, Green Salad, Local Farmers Markets, Oils, Olive Oil, Photos, Recipe by: Robin and Bob Young, Recipes, Recipes - Salad, Salads, Seafood, What's For Dinner?

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anchovies, anchovy, caesar salad dressing

Actually, it’s not hard. Just takes some patience. And ANCHOVIES! I really don’t think a Caesar Salad is just that without the anchovies in the dressing. A Caesar Salad must have the anchovies! Here is a recipe we use. Enjoy.

Caesar Salad Dressing

Source: adapted from and photo from – http://www.thekitchn.com/
Makes: 1 cup

Ingredients:
1 (2-ounce) can oil-packed Anchovy Fillets, drained
2 cloves Garlic, coarsely chopped
3 lg Egg Yolks
1 t Dijon Mustard
2 T Lemon Juice
2 T Olive Oil
½ c Vegetable Oil
2 T finely grated Parmesan cheese
Freshly ground Tellicherry Black Pepper

Directions:
Make an anchovy-garlic paste: Mince the anchovies and garlic together until the mixture is mostly smooth and the garlic is minced, about 3 minutes; set aside.
Whisk the egg yolks: Whisk the egg yolks together in a medium bowl until smooth.
Add the mustard: Whisk in the mustard until just combined.
Add the anchovy-garlic paste: Whisk in the anchovy-garlic mixture.
Whisk in the lemon juice: While whisking, pour in the lemon juice, then whisk until smooth.
Whisk in the olive oil: While whisking, stream in the olive oil to create a thick emulsion. Once all of the olive oil is added, whisk for another minute to thicken.
Finish with vegetable oil: Continue whisking and slowly stream in the vegetable oil. Again, once all of the vegetable oil is added, whisk for another minute to thicken.
Season and serve: Whisk in the Parmesan cheese. Taste and season with fresh ground Tellicherry Black Pepper as needed. Serve immediately on Chopped Romaine Lettuce or grilled Romaine Lettuce.

Meals for Robin

02 Tuesday Aug 2016

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Red Wheat, Acme Bake Shop Sourdough, Alaskan Salmon, Appetizers, Asian Food, Asparagus, Avocado, Bacon, Basil, Beets, BFM, Boise Farmers Market, Braising, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Carrots, Cheese, Chicken, Comfort Food, Cream Sauces, Dinner At The Captains Shack, Dinner For Robin, Eggs, Eggs Omelets, Eggs Over Easy, Eggs Sunnyside Up, Greens, Housemade Sauces, Housemade Soup, Idaho Bacon, Idaho Chicken, Idaho Dairy, Idaho Eggs, Idaho Grains, Idaho Polenta Floriani, Idaho Vegetables, Local Markets, Lunch For Robin, Omelet, Photos By: Bob Young, What's For Dinner?

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Love the beaming smile she has in this photo! After she got home from the hospital, I had to change the meal plans, somewhat. Watch the sugars, not totally eliminate them. Keep the carbs to 60 or so a day, which is not hard to do. Keep the calorie count to a max of 2000 per day. That’s harder, but not impossible. Here are some of the dishes I came up with. Enjoy! All made from scratch with mostly local products from the Boise Farmers Market – eggs, sausage, Acme Bake Shop Breads, Fruit, Salsa, Pico de Gallo. We’ll start with breakfast.

2-Egg Cheese Omelet with Pico de Gallo
Bacon
Acme Whole Wheat Toast
Fresh Canteloupe

Sausage Gravy on Acme Sourdough Toast
Over-Easy Eggs

Strrawberry Waffles with Strawberry Sour Cream Topping Sunnyside Up Egg

Strawberry Waffles with Strawberry Sour Cream Topping
Sunnyside Up Egg

Idaho Polenta Acme Bake Shop Toasted Whole Wheat BFM Strawberries Pico de Gallo Soft Scrambled Eggs

Idaho Polenta
Acme Bake Shop Toasted Whole Wheat
BFM Fresh Strawberries
Pico de Gallo
Soft Scrambled Eggs

Lunch and “Tea Time”

Grilled Spam and Cheese on Acme Sourdough Toast
Housemade Cream of Tomato Soup with Basil

Bacon Wrapped Avocado
Oven Fried Chicken

Salsa
Sour Cream
Canteloupe Cubes
Blue Corn Chips
Corn Chips

Dinner

Braised Scallops in Garlic Butter Zucchini and Baby Turnip with Rainbow Chard Medley Braised Salmon and Halibut in a Tarragon Cream Sauce

Braised Sea Scallops in Garlic Butter
Zucchini and Baby Turnip with Rainbow Chard Medley
Braised Salmon and Halibut in a Tarragon Cream Sauce

Fresh Tamale with Pico de Gallo and Shaved Red Onion
Cauliflower with Cheese Sauce
Baby Beets and Cauliflower in Brown Butter Sauce

Steamed Asparagus Halibut with Tarragon Cream Sauce

Steamed Asparagus
Braised Halibut with Tarragon Cream Sauce

Braised Sea Scallops on Jasamine Rice
Steamed Baby Carrots and Turnips

Salmon Scewers
Asian Salad
Idaho Polenta

Greatly Improved Sausage Gravy

24 Sunday Jul 2016

Posted by Bob and Robin in Acme Bake Shop Sourdough, Bistro - Parma Ridge Winery, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Classic Sauces, Comfort Food, Cream Sauces, Eggs, Eggs Over Easy, Eggs Sunnyside Up, Food Prep, Greens, Housemade Gravy, Housemade Sauces, Idaho Chefs, Idaho Eggs, Meadowlark Farms, Parma Ridge Winery Bistro, Photos By: Bob Young, Recipe By: Bob Young, What's For Dinner?

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sausage gravy

A couple of weeks ago I was talking to Chef Storm Hodge of Parma Ridge Winery Restaurant about sausage gravy. He makes an awesome biscuits and gravy that are rightly called Best Ever Biscuits and Gravy with a Fried Egg served Sundays for brunch at the winery. And they are that good. I spent many years in south central Tennessee where biscuits and sausage gravy are a mainstay – especially with fresh poke greens. But Chef Storm’s sausage gravy is far superior! Yes it is! Thank you Chef for your suggestion.

Acme Bake Shop Toasted Sourdough
with
Improved Sausage Gravy
Over Easy Eggs

Up to now, I always made my sausage gravy, or any gravy for the matter, using a roux of butter and flour. That probably has come to an end. Here is the recipe for the above pictured Toasted Sourdough and Sausage Gravy. (I didn’t have any biscuits – I could have made some – so I used the sourdough. Thanks Acme Bake Shop!)

Sausage Gravy
Ingredients:
1/4 lbs Country Sausage
2 c whole Milk
1/2 c Heavy Cream
1 t fresh grated Nutmeg
Sea Salt and fresh ground Tellicherry Pepper to taste
Thickening Slurry – 1 T Cornstarch + 2 T Water. Mix to make a slurry

Directions:
Crumble the sausage and brown over med-high heat. Set aside reserving 1 T liquid.

Make the thickening slurry.

Place the milk, cream, nutmeg, salt and pepper in a sauce pan. Heat to a simmering boil. Do not scorch! Add browned sausage and 1 T of sausage liquid. Stir to combine. Stiring, add the thickening slurry. Stir gently, but constantly, until thickened to your liking.

Taste for seasoning and adjust as necessary. Remove from heat, but keep warm.

Serve with biscuits and an egg.

Happy Hour at Parma Ridge Winery and Restaurant

23 Saturday Jul 2016

Posted by Bob and Robin in 5-Stars, Beef, Bistro - Parma Ridge Winery, Boise Adventures, Boise Area Food Adventures, Buy Idaho, Chardonnay, Chef Storm Hodge, Chicken, Comfort Food, Dinner At Parma Ridge Restaurant, Dinner With Friends, Dinner With Robin, Dinner With The Winemaker, Green Salad, Idaho Chefs, Idaho Chicken, Idaho Greens, Idaho Wine, Locavore, Parma Ridge Specials, Parma Ridge Winery Bistro, Photos By: Bob Young, Restaurants, Restaurants To Try, Rib-Eye, Salmon, Snake River AVA, Special Dinners, Special Information, What's For Dinner?

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Parma Ridge Restaurant, Parma Ridge Winery

We’ve not been out to Parma Ridge Winery and Restaurant for their Friday Happy Hour until last night. Glad we went. They are very busy, so if you have a crowd of more than four, it’s best to call ahead. The patio is open and a large part of it is covered.The menu may also be somewhat different than the Saturday or Sunday Brunch menus. Check the link above for the available menus or look at This Weekend at Parma Ridge to see the menu varieties for at least one of the weekends. Whenever you go, and I highly suggest this 5-Star winery and restaurant, you will be treated to some awesome wines and definitely some awesome food as prepared by Chef Storm and Sous Chef Megan. The Staff in the restaurant has grown! They have added Sous Chef Megan and service Staff. Our server Tammy was excellent. Thank-You! Here is some of the Happy Hour food that was at our table. We did not eat all of this as Fred and Dottie Christensen joined us. Good to see friends there. Enjoy! We did.

Chicken Pesto Sandwich – $9.95
Grilled Chicken and Homemade Pesto with Prosciutto and melted Swiss Cheese on a Toasted Ciabatta Bun with Fresh Cut Truffle Fries

Fred had this.

Parma Ridge Pear Salad – $8.95, with Grilled Chicken $11.95
Mixed greens with apple cider vinaigrette, Bleu Cheese and Poached Pear with Grilled Bread

Dottie had this. The salad is huge!

One-Inch Cut Char-Grilled Ribeye Steak – $16.95
Topped with Bleu Cheese Butter and accompanied by Rosemary Truffle Mashed Potatoes with Cabernet Beef Demi-Glace, Grilled Asparagus and Storm’s Homemade Grilled Bread

Robin had this and took half of it home! It is a large portion.

Storm’s Famous Salmon – $16.95
Brined, Lightly Smoked and Pan Fried with Rosemary Truffle Butter and Rosemary Truffle Mashed Potatoes accompanied by Grilled Asparagus Storm’s Homemade Grilled Bread

This is what I had. Delicious and moist!

We did have wine. A wonderful blend of Cabernet Sauvignon and Merlot that paired wonderfully with asparagus. (Robin tried the newest rage of vanilla ice cream in red wine. She tried it with this blend. Wasn’t bad! If you like Guinness and Ice Cream you will probably like this.) And then we had some –

2015 Chardonnay, $16.50
Fargo Farms – Snake River Valley
Everything you would expect from the terroir of the area, this dry Chardonnay is made with Chardonnay grapes from Fargo Farms and a touch of Gewürztraminer from Parma Ridge Vineyards. This wine has been created to preserve the intense flavors and aromas without any manipulation. Hints of grapefruit and rosemary compliment the tart finish to be enjoyed any time of the year.

2015 Dry Riesling, $16.50
Fargo Farms – Snake River Valley
Made with 100% Riesling, this dry wine features melon with citrus notes and touches of honey crisp apple. This smooth wine is a perfect complement creamy pasta and sharp cheeses. This also pared very well with asparagus. Hard to find a wine that pares well with asparagus or artichoke and maybe avocado.

Such a great evening at the winery and restaurant. Definitely 5-Stars!!!

This Weekend at Parma Ridge

20 Wednesday Jul 2016

Posted by Bob and Robin in What's For Dinner?

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Good weekend coming up at Parma Ridge Winery. Movie “Bottle Shock” tonight at the drive-in in Parma.

Treasure Valley Food and Wine Blog

Looks like another great weekend at Parma Ridge Winery and Restaurant. Includng the Movie “Bottle Shock” on Wednesday, July 20 at Motor-Vu (in Parma) tonight for wine tasting. Look at these delicious offerings for the weekend.

Come to Parma Ridge this weekend for wonderful wine
fabulous food and an amazing view on the Patio

Join us this weekend for wine tasting and excellent cuisine and enjoy the view with your friends and family. 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 regular menu all weekend long. We have Happy Hour on Friday evening from 4-7p.m. and Sunday Brunch Specials. Reservations are recommended if dining on the patio or in the tasting room.

PARMA RIDGE NIGHT AT THE MOVIES – TONIGHT, WEDNESDAY JULY 20
Join us at the Parma Motor-Vu Drive-In Theater on tonight at 8 p.m. for Wine…

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