Breakfast and Dinner

21 Tuesday Jul 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Baking, Braising, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Capers, Captain's Shack, Dinner For Robin, Dinner With Robin, Eggs, Eggs Baked, Food Photos, Green Salad, Greens, Homemade Lox, Homemade Pasta, Local Farmers Markets, Local Harvests, Local Markets, Lox, Meadowlark Farms, Onion, Pasta, Photos, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - Breakfast, Recipes - Dinner, Sea Scallops, Seafood, Shaved Fennel, Shaved Onion, Shell Fish, Sourdough Bread, Vegetables, What's For Dinner?

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eggplant, fennel, fresh pasta, Scallops, squash

Fun times, again, in the kitchen! Fun making our own pasta, and better than some of the store bought “stuff”. Pasta dishes can take all forms and so can breakfast. Here we made two different breakfasts – two days – and a really good pasta dinner. Let’s look at breakfast first. Left-Click any of these photos to see enlarged.

Eggs in Pockets

Spray cup cake pan with Pam. Shave – slice thin -potatoes and line cups. Bake off to lightly brown at 350 degrees F. Scramble several eggs and add whatever you want to the mix. Pour into cups. Bake at 350 degrees F until eggs are set. Remove from oven and cool. Remove Pockets and serve.

Eggs in Potato Pockets
Fresh Peaches and Blueberries

Lox and cream Cheese cream cheese, red lettuce, shaved onion, capers, homemade lox

Homemade Lox and Cream Cheese
Acme Bake Shop Sourdough Bread, cream cheese, red lettuce, shaved red onion, sliced tomato, homemade lox, capers

Here is the recipe for Robin’s Homemade Lox. In the photo above, I added fennel fronds to the process in the refrigerator. You can add any herb you wish.

Homemade Pasta
in
White Wine Reduction
with
braised squash, eggplant, shaved fennel, scallops

Here is the recipe for the White Wine Reduction. This is really a wonderful and rich dinner. We do like to make our own pasta.

Baked Potato with Chives Braised Fresh Green Beans, Carrots and Roasted Peppers Green Salad with Fresh Tomatoes, Fennel and Celery Bacon Wrapped Beef Tenderloin with Bernaise Sauce

Baked Potato
with
Chives

Braised Fresh Green Beans, Carrots and Roasted Peppers

Fresh Green Salad
with
Fresh Tomatoes, Fennel and Celery

Bacon Wrapped Beef Tenderloin
with
Bearnaise Sauce

This was our dinner tonight

Corn Pie and Sliced Tomatoes. Corn What?

19 Sunday Jul 2015

Posted by Bob and Robin in Boise Farmers Market, Captain's Shack, Comfort Food, Corn, Corn Pie, Ethnic Foods, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Lunch With Robin, Main Dish, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipe Writing, Recipes, Things To Do, Tomatoes, Vegetables, Vegetarian Foods, What's For Dinner?, Whats For Lunch?

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Boise Foodie Blog Recipes, corn, corn pie

I went to the Boise Farmers Market on Saturday to get my weekly supply of farm fresh products: eggs, carrots, squash, eggplant, tomatoes, string beans and almond croissants. When I bought my tomatoes, big, wonderful beefsteak ones that actually smelled like a tomato, the lady said, “These will be great in a salad.” I said, “Yes, but they will be much better with a Corn Pie. Sliced tomatoes and corn pie for dinner! Yum.” To which she aked, “Corn what? How do you make corn pie?” So I told her and she seemed amazed. I bought the tomatoes and walked by some other booths, when a lady came up to me and asked, “Are you the one who makes corn pie? How do you make it?” So I told her. Now I will let you know how to make a Corn Pie. It’s not hard. Why all you need is some fresh corn, pie crusts, milk – or half and half or cream – flour, butter, salt and pepper and a little (just a touch) nutmeg or cinnamon. A 9″ pie pan. An oven at 350 degrees F. And about a total of an hour and a half. Here is the recipe. Enjoy! And as a note: This is probably better at the end of the season with older corn.

12 ears of corn off the cob. Salt and pepper to taste. About 1 cup of whole milk and about 2 Tablespoons of butter broken up. About 2 Tablespoons of flour. All mixed together in a large bowl then poured into a partial baked pie crust.

12 ears of corn off the cob. Salt and pepper to taste. 1 cup of whole milk and about 2 Tablespoons of butter broken up and 2 Tablespoons of flour. All mixed together in a large bowl then poured into a partial baked pie crust.

A second pie crust is put on top. Pierce it with a fork and butter the top liberally.

After 30 minutes at 350 degrees F, check the pie. Smell it. Drool a little. Dinner is in about another 30 minutes.

After 30 minutes at 350 degrees F, check the pie. Smell it. Drool a little. Put it back into the oven and wait. Dinner is in about another 30 minutes.

After 1 hour at 350 degrees F, this is what you end up with. A luscious, splendid, delicious Corn Pie. Bubbling with a creamy mixture of whole milk (or cream) and butter and wonderful fresh corn.

One piece has been devoured!

Corn Pie

Farm Fresh Sliced Yellow and Red Tomatoes
with
basil threads and Hawaiian sea salt

This is a family traditional summer or late summer meal. Simple. Corn Pie and Sliced Tomatoes. I like this recipe, but here is one recipe that we have used. It calls for you to also make your own pie crust. Corn Pie Recipe. The recipe also calls for a 400 degree F oven, but that always seemed a little high to me. I like the lower temperature better. I may have to re-write the recipe. Pre-bake the bottom pie crust – it will not be soggy.

“State and Lemp” – Awesome

17 Friday Jul 2015

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Anniversary, Appetizers, Apricots, Beets, Boise Adventures, Boise Restaurants, Bread, Buy Idaho, Carrots, Celebrations, Chardonnay, Classic Cuisines, Dinner Reviews with Robin, Dinner With Robin, Food Photos, Friends, Heirloom Carrots, Heirloom Squash, Idaho Greens, Idaho Potatoes, Local Harvests, Local Markets, Photos, Photos By: Bob Young, Restaurant Reviews, Restaurants, Restaurants To Try, Salads, Special Dinners, Special Events, Special Information, Things To Do, What's For Dinner?, Wine and Food, Wine Dinners

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State and Lemp

I could, and probably should, fill up this page with the word awesome, but that would be boring! If you are in Boise and have been here for awhile, do you remember Andrae’s? That definitely was a 5-Star restaurant. And so is State and Lemp. It is every bit as good as Andrea’s was; If not better. But I can only give 5-Stars and State and Lemp earned every one of those stars. From the local art on the wall, as pictured here, to the outstanding service. Also outstanding was the plating of the different food offerings. We eat with our eyes first, and as you will see, the presentations were super good! The seating is limited to about 28 people, so call for a reservation. We did like the way they have the tables set, it gave us time to chat with our table “neighbors”. Here are some photos from the evening. Enjoy! We will return for another special celebration, whatever that may be!

Robin at our seating.

The seating arrangements.

The menu and our place card. Yes, it is that formal!

It is great to see that they use as much local products as possible. Here is Acme Bake Shop Sourdough Bread. For a complete list of their farmer suppliers, check their web site.

It is great to see that they use as much local products as possible. Here is Acme Bake Shop Sourdough Bread. For a complete list of their local farmer suppliers, check their web site.

Sardine
with
Micro Greens and Flowers

Strawberry & Cucumber Scallop. Cilantro. Shiso Patrick Bottex – “La Cueille” Gamay / Poulsard

Strawberry and Cucumber
Scallop. Cilantro. Shiso
Patrick Bottex – “La Cueille” Gamay / Poulsard

Summer Squash & Fava Beans Black Cod. Sea Beans Nasturtium Taft Street – Chardonnay

Summer Squash and Fava Beans
Black Cod. Sea Beans. Nasturtium
Taft Street Chardonnay

Carrot & Apricot Goat. Sesame. Fried Rice Maxime Magnon – “La Démarrante” Carignan / Cinsault

Carrot and Apricot
Goat. Sesame. Fried Rice
Maxime Magnon – “La Démarrante” Carignan/Cinsault

Intermezzo – Huckleberry Sorbet

Beets & New Potato
Pork. Gooseberry. Sorrel
Domaine Gayda – “Flying Solo” Grenache/Syrah

Currants & Cherry Ginger Ale. Vanilla Cream. Mochi Taylor Fladgate – “LBV” Port

Currants and Cherry
Ginger Ale. Vanilla Cream. Mochi
Taylor Fladgate – “LBV” Port

Those little ginger ale “balloons” just “popped” flavor in your mouth. I intentionally did not pick a “favorite” dish – they were all superior. The wines also were paired perfectly. Here is a little more about State and Lemp from their web site.

In our effort to showcase local and regional farmers, ranchers, and artisans we have utilized the following…
Purple Sage Farms /purplesagefarms.com – Waterwheel Gardens /waterwheelgardens.com – Rice Family Farms / ricefamilyfarms.com – Sweet Valley Organics / sweetvalleyorganics.com – Peaceful Belly / peacefulbelly.com – Dawson Taylor Coffee Roasters / dawsontaylor.com – Malheur River Meats / malheurrivermeats.com – Ohana Farm Inc. Frostenson Farms – Acme Bread Co. – Double R Honey Farm – Cloverleaf Creamery …. Ownership and management will maintain a constant presence on the floor as we interact with guests to ensure an unforgettable experience. We provide continuing education and training for all team members in order to better enable them as they assist guests with decisions. Additionally, we seek to advance all team members and enable their growth as hospitality professionals.

32nd Anniversary Dinner

15 Wednesday Jul 2015

Posted by Bob and Robin in Anniversary, Boise Farmers Market, Buy Idaho, Captain's Shack, Carrots, Classic Cuisines, Dinner At The Captains Shack, Dinner For Robin, Dinner With Robin, Ethnic Foods, Fennel, Food Prep, Fruits, Ginger, Green Peas, Green Salad, Harissa, Herbs and Spices, Idaho Lamb, Lamb, Local Farmers Markets, Local Harvests, Main Dish, Olive Oil, Party Time, Photos, Photos By: Bob Young, Raisins, Recipe by: Robin and Bob Young, Recipes -Tagine, Salads, Special Dinners, Special Events, Spices of Morocco, Tagine, Tagine Cooking, Tagine of Lamb, Tomatoes, Traditional Food, Vegetables, What's For Dinner?

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fennel, lamb tagine, tagine, tajine

A happy 32nd anniversary dinner tonight! Thank-You Robin for all that love and those many years! The gardenia pictured here is on our front porch. Last century, when Robin and I would go to a formal dance, I would get her a corsage of gardenia. This plant is fitting and brings back many fond memories.
The dinner tonight, Tagine of Lamb with Peas and Fennel, is a very traditional Moroccan dish and tonight we prepared it in a traditional way – in a tagine.

A tajine or tagine (Arabic: طاجين‎ tajin from the Arabic: طاج‎) is a historically North African Berber dish that is named after the earthenware pot in which it is cooked. A similar dish known as tavvas is found in Cypriot cuisine. The traditional method of cooking with a tajine is to place it over coals. Use of the tajine can be compared to stewing.

Ceramic tajines.
The traditional tajine pot is made of pottery, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. Tajines can also be cooked in a conventional oven or on a stove top.
Tajine is traditionally cooked over hot charcoal leaving an adequate space between the coals and the tajine pot to avoid having the temperature rise too fast. Large bricks of charcoal are purchased specifically for their ability to stay hot for hours. Smaller pieces of charcoal are reserved for cooking brochettes (barbecue) and other grilled meats.
Other methods are to use a tajine in a slow oven or on a gas or electric stove top, on lowest heat necessary to keep the stew simmering gently. A diffuser – a circular piece of aluminium placed between the tajine and burner – is used to evenly distribute the stove’s heat. European manufacturers have created tajines with heavy cast-iron bottoms that can be heated on a cooking stove to a high temperature. This permits the browning of meat and vegetables before cooking.
Tajine cooking may be replicated by using a slow cooker or similar item; but the result will be slightly different. Many ceramic tajines are decorative items as well as functional cooking vessels. Some tajines, however, are intended only to be used as decorative serving dishes. [Wikipedia]

Using the recipe link above, the vegetables are cut and placed in the tagine along with all spices.

At about 2 hours, or halfway through the cooking process, check to see if more liquid is needed.

The finished product still in the tagine. It could be served from this pot.

Tagine of Lamb with Peas and Fennel

Fresh Spinach and Tomato Salad
with
Meyer Lemon Olive Oil and Tarragon Vinegar Vinaigrette

Braised Red Snapper in White Wine Reduction Sauce

12 Sunday Jul 2015

Posted by Bob and Robin in Boise Farmers Market, Braising, Buy Idaho, Captain's Shack, Classic Sauces, Dinner At The Captains Shack, Dinner For Robin, Dinner With Robin, Food Photos, Herbs and Spices, Housemade Aioli Mayo, Idaho Wine, Idaho's Bounty, Local Farmers Markets, Main Dish, Olive Oil, Photos, Photos By: Bob Young, Pinot Grigio, Pinot Gris, Recipe by: Robin and Bob Young, Recipe Writing, Recipes, Recipes - Sauces, Recipes - Seafood, Red Snapper, Salads, Seafood, Shaved Celery, Shaved Fennel, Snake River AVA, Vegetables, What's For Dinner?, Wine and Food, Wines - Idaho

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Celery Salad, Housemade Aioli Mayo, red snapper, Tuscan wine, White Wine

Braised Red Snapper in White Wine Reduction Sauce – Just a super meal! It takes a little time, but well worth the effort. The actual inspiration came from a Cooking Channel program, Extra Virgin, which has Tuscan roots. They used tomatoes and a red Tuscan wine; I did not. Here is how we made this luscious dinner.

Shaved Fennel and Celery Salad: Cut the root end and the top off of a fennel bulb. Wash and clean. Carefully using a mandolin, shave the bulb quite thin; paper thin. Repeat the process with 2 – 3 stalks of celery, depending on the size of the stalks. You want to end up with about 3/4 fennel and 1/4 celery. Combine about 1/2 cup extra virgin olive oil with the juice of 1/2 a large lemon. Salt and fresh pepper to taste. 1/4 teaspoon of Agave. Whip together until emulsified. Pour over the fennel and celery mix.

Braised Red Snapper
in a
White Wine Reduction Sauce

Braised White and Green Asparagus
with
aioli mayonnaise sauce

Shaved Fennel and Celery Salad

2009 Cold Springs Winery Riesling

Braised White and Green Asparagus: Remove the woody ends of the asparagus. In about 1 Tablespoon of garlic infused olive oil, braise the asparagus until lightly browned. Place on platter and add 1 T of the Aioli Mayonnaise (recipe link).

Braised Red Snapper: Purchase the freshest you can find – we use Reel Foods Fish Market in Boise. You will need about 2, 6oz pieces. In a bowl, make an egg wash. Dip each piece of fish in the egg wash and dust lightly with plain fresh bread crumbs. In a non-stick skillet over medium heat, add 2 T olive oil. Gently place the fish in the fry pan and braise for about 5 minutes on each side. They will be a light brown. Do not over cook and do not disturb the cooking process by turning the fish. When the fish is cooked, remove to a platter. Reduce the heat and add 3 cloves of chopped garlic and 1/4 cup chopped red onion. Saute until lightly brown. Do not burn the garlic. Add 1 cup of a good white wine and reduce slightly – a red wine might be to “big” for the lightness of the red snapper. Add 2 T of heavy cream and 1 T butter. Stir constantly as the sauce reduces to about 1/3. Spoon over the fish on the platter. Serve the dinner with a good white wine, riesling or a pinot grigio. Enjoy!

Boise Farmers Market is Busy!

11 Saturday Jul 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Boise Farmers Market, Bread, Buy Idaho, Comfort Food, Heirloom Carrots, Idaho Pork, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Organic Foods, Photos, Photos By: Bob Young, Pork, Potatoes, Sourdough Bread, True Roots Produce, What's For Dinner?

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Boise Farmers Market, bone in pork chops, Homestead Natural Foods, indian creek winery, pork

Maybe some beets? If not, fresh tomatoes are available. It is really great to see such activity at the Boise Farmers Market. Full of busy, busy people all looking at the wonderful farm fresh products available to the shopper. Fruits are in … leafy greens seem to be on the decline, except, of course, for kale. But, buy some great beets or turnips and you can prepare the tops as greens. Carrot tops? Make a soup from them. So one does have options. Did you say corn? Yup! It is here and from Emmett. Enjoy these photos of the Market this morning. And as a note, the photo in the header I took this morning. Love the colors! It was great to see Indian Creek Winery in a booth this morning. Good to see you Mike McClure, winemaker.

A busy market just before none o'clock this morning.

A busy market just before nine o’clock this morning.

Even as unseasonably hot as it has been, the heirloom carrots are great!

Same photo as in the header, but delightful colors and products. Love those blue potatoes. Now all we need are some orange colored spuds!

Buy some awesome bread from the Acme Bake Shop! Super good Old World Rye and Sourdough.

No! These are not rib-eye steaks! These are Homestead Farms Pork Chops!!! Oh yum!

Wonderful Tilapia Burrito

10 Friday Jul 2015

Posted by Bob and Robin in Braising, Captain's Shack, Comfort Food, Ethnic Foods, Garlic, Lunch, Lunch For Robin, Lunch With Robin, Main Dish, Mexican Food, Onion, Photos, Photos By: Bob Young, Recipe By: Bob Young, Recipes, Recipes - Mexican, Seafood, Shaved Cabbage, Shaved Onion, Whats For Lunch?

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aioli mayo, burrito, sriracha, tilapia

It really was a good Friday lunch. Here is how I made this burrito. Fish Burrito made from Braised Tilapia, Corn Tortilla, Jojo’s Sriracha – Ravenswood Petit Sirah Chili Sauce, Sour Cream, Aioli Mayo, Shaved Cabbage, Shaved Onion and Chopped Tomato. Heat the tortilla over the open flame on the stove. Be careful and do not burn it! Spread with the chili sauce, aioli mayo, sour cream, shaved onion and shaved cabbage. Place the braised tilapia on next and roll tightly. Some avocado on this would be good, too. As would be some cilantro. Serve with a margarita. Fun and easy to make. The aioli mayo really makes this “sandwich”. You can find the recipe for it at Fingerling Potato Dip – it’s not your “normal” aioli mayo. Just use the ingredients and directions “For The Dip”. Enjoy!

Tilapia Fish Burrito

Cool and Refreshing Gin and Tonic

05 Sunday Jul 2015

Posted by Bob and Robin in Blueberries, Captain's Shack, Cocktails, Comfort Food, Fruit, Hendrick's Gin, Party Time, Photos By: Bob Young, Recipe By: Bob Young, Strawberries, What's For Relaxing Time?, White Grapes

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cocktails, fruit tonic, gin and tonic, Hendrick's Gin, it's 5 oclock somewhere, white grapes

Hnedrick's Gin and Tonic with strawberries, white grapes and blueberries Deliciously refreshing on a hot summer day. The hint of cucumber in the gin - that is what makes Hendrick's Gin so wonderful - really adds to the fruitiness of the drink. Plus, it is a pretty drink! Enjoy!

Hendrick’s Gin and Tonic
with
strawberries, white grapes and blueberries

Deliciously refreshing on a hot summer day. The hint of cucumber in the gin – that is what makes Hendrick’s Gin so wonderful – really adds to the fruitiness of the drink. Plus, it is a pretty drink! Enjoy!

Breakfast and Lunch Photos

03 Friday Jul 2015

Posted by Bob and Robin in Basil, Blueberries, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Comfort Food, Dinner At The Captains Shack, Eggs, Eggs Poached, Food Trivia, Greens, Ham, Herbs, Holiday Menu, Idaho Greens, Idaho's Bounty, Local Farmers Markets, Local Markets, Main Dish, Meadowlark Farms, Photo Skills, Photos, Photos By: Bob Young, Purple Sage Farms, Salads, Seafood, Special Information, Strawberries, Tuna, Vegetables, What's For Dinner?, Whats For Breakfast?, White Grapes

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blueberries, fresh strawberries, green grapes, salad

Every so often, I really have to check the camera settings for these photos. I have had several people what technique do I use to get these photos. And too, I have to check my steadiness holding the camera. Here are two meal wee made and photographed. Fun to explore and fun to eat. Both were good. Enjoy!

Poached Meadowlark Farms Eggs with Basil Black Forest Ham, Toasted English Muffin Patriotic Fruit Mix

Poached Meadowlark Farms Eggs
with
basil and black forest ham
Toasted English Muffin
Patriotic Fruit Mix

Nikon D5000, 18-55mm lens at 24mm, 1/10 sec, f/4. Ambient light and handheld.

Tuna Salad Fresh Greens Local Yellow Tomatoes

Tuna Salad
on
fresh local greens and local yellow tomatoes

Nikon D5000. 18-55mm lens, 1/2.5 sec, f/4. Ambient light and handheld.

Asian Grilled Salmon

26 Friday Jun 2015

Posted by Bob and Robin in Alaskan Salmon, Captain's Shack, Copper River Salmon, Dinner For Robin, Dinner With Robin, Food Photos, Main Dish, Photos, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipe Flop, Recipes, Recipes - Marinades, Salads, Salmon, Seafood, What's For Dinner?

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Asian marinade, copper river salmon, marinade

Well, not all attempts at “kitchen craft” are successful. This is just one case …. there are many. I just wanted to post this one so you know that we do fail, sometimes! This recipe, Asian Grilled Salmon and Marinade, inspired by Ina Garten, to us is way to salty. I used Shoyu Soy Sauce and I think she used Kikkoman Soy Sauce. I added 1 more Tablespoon of mustard than she had. Those are the only differences. Potentially really a good recipe. I will have to work on it to lower the salt.