Seafood Potpie For Dinner

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21sept2013_2_robins-bday-captains-shack_gumbo_getting-happyThis was an awesome recipe from Ina Garten for Seafood Potpie. Although I did alter it slightly. I could not find lobster meat – my seafood shop, Reel Foods Fish Market here in Boise was out of it – I used three small lobster tails. (We are really lucky here in Boise to have such an outstanding seafood market that brings in some really fresh product.) I removed the lobster meat from the shell and then stewed down the lobster shells and shrimp shells to make my own seafood stock. It made a fine rich stock. I also used a small jar of clam juice with the stock. Add to this dinner a wonderful glass of 2012 Williamson Vineyards Blossom, 100% Sangiovese Rosè, and we had a great dinner. Try the recipe. Let us know how you liked it and/or if you altered it at any step. Enjoy these photos. Cheers!

Seafood Potpie This was really very good and we did like the housemade seafood stock.

Seafood Potpie

This was really very good and we did like the housemade seafood stock.

Break open that luscious crust and one exposes peas, pearl onions, shrimp, scallops and lobster.

Break open that luscious crust and one exposes peas, pearl onions, shrimp, scallops and lobster.

Two Different Meals

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03Sept2014_1c_Wine-MeetUp_Flatbread_Robin_GoodWell, I’m sure Robin liked these two meals – her plate was empty and clean! Buddy was with me. Wonderful dinner of pork, mashed potatoes and housemade sauerkraut. A Philly Breakfast of scrapple, scrambled eggs and sourdough toast. And now you are asking, “What is scrapple?” A Philadelphia area treat and staple. If you have never had it, think pork. Crispy fried. With a little ketchup. The “Scrapple Purist” like it thick sliced and no ketchup. Which ever way, it gets a crispy outside. Delicious! Yummy! It’s traditional! We have it shipped in from Bridgeville, Delaware. I know, that’s not Philly. The dish was originally from Philly and has since spread. But it has not traveled far. Enjoy these photos. Cheers! But first, dinner. Left-Click any of these photos to see them enlarged. Tonight’s dinner? Seafood Pot Pie with our Grandson Chris. He likes seafood. ‘Specially lobster.

Roasted Pork Medallions Green Salad with Carrot Strings and Pickled Beets Mashed Potatoes and Housemade Sauerkraut

Roasted Pork Medallions
Green Salad with Carrot Strings and Pickled Beets
Mashed Potatoes and Housemade Sauerkraut

Scramble Meadowlark Farms Eggs Acme Bake Shop Toasted Sourdough Scrapple

Scrambled Meadowlark Farms Eggs
Acme Bake Shop Toasted Sourdough
Rappa Brand Fried Scrapple

Think Local – Buy Local – Eat Local!

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Mardi Gras Cajun HouseRobin and I are BIG believers in buying local and supporting our local farmers. Even in the winter when the Saturday Farmers Market is closed. (Due to open the first part of April at 10th and Grove!) We shop wise! We check the labels! This breakfast was 100% local products. The sourdough bread from Boise; the bacon from Twin Falls; the potatoes from Burley and the eggs from Nampa. And it was scrumptious. Check this out!

Pan Seared Pork Tenderloin with Rosemary, Balsamic Orange Sauce

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21sept2013_2_robins-bday-captains-shack_gumbo_getting-happySuch a great way to serve a scrumptious pork tenderloin. A little involved, but nonetheless delicious. The orange sauce really adds to this dish. I did not have any chicken stock, so I used turkey stock and I think it came out just fine. Then we served it with 2010 Syringa Winery Sangiovese and the paring was super good! I used this wine in the sauce, too. The original recipe came from the Cooking Channel, Kelsey Nixon. I adapted it slightly.
As sides we had a Fresh Green Salad, Steamed Asparagus and Housemade Pasta with Artichoke in a Cheese Sauce. Here are some photos of the dinner. Enjoy – We did! I will probably post the recipe in the Recipe File above. Cheers!

The pork tenderloin has cooled enough to slice it. So juicy and moist and tender. Delicious.

The pork tenderloin has cooled enough to slice it. So juicy and moist and tender. Delicious.

Pan SearedPork Tenderloin with Rosemary Balsamic Steamed Asparagus Green Salad Housemade Pasta with Artichokes in a Cheese Sauce 2010 Syringa SangioveseOrange Sauce

Pan Seared Pork Tenderloin
with
rosemary and balsamic orange sauce

Steamed Asparagus

Green Salad

Housemade Pasta with Artichokes in a Cheese Sauce

2010 Syringa Sangiovese

Olivin – Olive Oil and Vinegar Bar

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20Mar2015_1_Olivin_Door-SignI remember the last time I was able to taste good balsamic vinegar. I was in “Little Italy” in San Francisco. And the last time I could try a good olive oil, I was in Sacramento, at Corti Brothers, and in Napa at the Napa Valley Olive Oil Company. Now we have Olivin in Boise, at Olivin – Olive Oil & Vinegar Taproom, 218 N 9th Street, Boise, ID 83702, where you can sample both olive oils and different balsamic vinegars – the best of both worlds. A wide variety of herbal infused olive oils and balsamic vinegars are available to sample. They will offer recipes for enjoying their products. Here is an excerpt from their website.

Olivin, a play on the words Olive Oil and Vinegar, is a unique specialty store located in beautiful downtown Boise. Olivin Olive Oil and Vinegar Taproom allows the customer to taste the high quality extra virgin olive oils and vinegars before purchasing. There are over 30 olive oils and vinegars offered to taste for free!
Owner, Joyce Renoff became passionate about the business when she retired after a 40 year career in real estate. Joyce wanted to try something fun so she started working in an olive oil and vinegar taproom in Annapolis, Maryland. She fell in love immediately with the store and found her passion!
The idea of Olivin came about after visiting her daughter in Boise. Joyce adored the city of Boise and the people of Idaho. Joyce quickly realized that an olive oil and vinegar taproom would be a perfect fit for the people of Boise who are dedicated to their health.

Here are some photos of our visit. Enjoy! Let them know you heard about them on this blog.

This is what they are all about.

This is what they are all about.

Here is how you get to sample some different olive oils. These "tanks" are located throughout the store.

Here is how you get to sample some different olive oils. These “tanks” are located throughout the store.

A closer look at the sample tanks.

A closer look at the sample tanks.

The balsamic can be tasted in a similar fashion.

The balsamic can be tasted in a similar fashion.

We bought a bottle of olive oil and of balsamic.

We bought a bottle of olive oil and of balsamic.

Mai Thai Visited

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18Mar2015_1_Mai-Thai-Lunch_PoolWe have been to Mai Thai several times, but this is the first time for the lunch buffet. They are located at 750 W Idaho Street, Boise. (208) 344-8424. Such a treat! They continue their outstanding cuisine. With just a small comment: The duck could have had more of the fat removed and the connective tissue trimmed. The vegetable tempura was good, but slightly soggy and cold. For those reasons, I can only rate this visit a 4-Star, out of 5-Star, meal. The ambiance is terrific. The Waite staff is very attentive and polite. The price, $11.95 for the buffet, is extremely reasonable for the amount of food that is available. Mai Thai is well worth the trip to go there. If you like Asian cuisine for lunch, this is the place to go. It is just a little more of a formal setting than most of the other Asian places in Boise. Give it a try. I have also listed Mai Thai on TripAdvisor. Here are some photos we took. Left-Click any of the photos to see them enlarged. Enjoy!!

Buffet menu

Buffet menu

Makings for a salad

Makings for a salad

Lettuce Wrap Ingredients and Vegetable Tempura. (The tempura was not heavy with batter.)

Lettuce Wrap Ingredients and Vegetable Tempura. (The tempura was not heavy with batter.)

Sushi offerings

Sushi offerings

Curry

Curry

Noodles

Noodles

Chicken and Duck

Chicken and Duck

Vegetable Tempura, Salad and Sushi

Vegetable Tempura, Salad and Sushi

Sushi close-up

Sushi close-up

Duck, Noodles and Curry on Rice

Duck, Noodles and Curry on Rice

Happy 1 Year Birthday Cloud 9 Nano Brewery!!

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17Mar2015_1_Cloud-9_SignAnd it was a rousing St Patrick’s Day celebration and birthday party!! The turn out was superb. The food was awesome as usual and the beer/ale was outstanding! Glad they are so close to us – about 1 1/2 blocks. A nono brewery produces less than 5oo cases per year. They are small but they are sure delicious! Here are some photos from the evening. They had to put a tent up outside in addition to the patio seating. It must be a Rite of Spring, because it sure did feel like it. Happy Birthday Cloud 9! Here’s to many more! You are definitely a 4+-Star Pub (Out of 5-Stars). Love it!

The inside. About 8 tables and bar seating. Children are allowed but not at the bar. Full and delicious menu of Idaho and local products.

The inside. About 8 tables and bar seating. Children are allowed but not at the bar. Full and delicious menu of Idaho and local products.

The beer/ale menu.

The beer/ale menu.

(L) Stout and (R) Heather Ale

(L) Stout and (R)Scottish Heather Ale

Shepard's Pie and Potato Soup. Both were delicious!

Shepard’s Pie and Potato Soup. Both were delicious!

Fish and Chips are awesome. These are always on the menu.

Fish and Chips are awesome. These are always on the menu.

Happy Birthday cake!

Happy Birthday cake!

“Edible Idaho” Spring Brunch Party

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14Mar2015_1_Modern-Hotel_SignThis morning, it was great to join Guy Hand, Edible Idaho Managing Editor, and friends at the The Modern Hotel for an awesome breakfast and the Spring Brunch Party. And from the menu for the brunch, The Modern states that “… thanks EDIBLE IDAHO, Earthly Delights Farm, Loganics, Rollingstone Chevre, Meadowlark Farm, Coiled Wines, Idaho Kombucha Co, Acme Bake Shop, Peaceful Belly, Homestead Natural Foods, Waterwheel Gardens, Next Generation Organics, Sweet Valley Organics, Gaston’s Bakery, and Miss Mona’s Chicken Ranch for their local products.” It’s just great to Eat Local and to support your local agriculture! Robin and I try very hard stay local! Enjoy these photos from this morning. And if you are in the area, The Modern serves some great meals. Try them and check out their website as listed above. They are definitely a solid 4-Star out of 5-Star restaurant.

Guy Hand and friends.

Guy Hand and friends.

Guy Hand

Guy Hand

Tara Morgan, Edible Idaho Editor and food writer for the Boise Weekly.

Tara Morgan, Edible Idaho Editor and food writer for the Boise Weekly.

Guy Hand and Tara Morgan

Guy Hand and Tara Morgan

A. Minskoff and Angie Shaltry

A. Minskoff and Angie Shaltry from Coiled Winery

Sandy and Rich Ostrogorski and Meagan

Sandy and Rich Ostrogorski and Meagan

Scone with Riesling Jelly

Scone with Riesling Jelly

"Rizza" Cured Steelhead Lox Loganics Farm baby greens salad, Acme Bake Shop German rye toast, creme fraiche

“Rizza” Cured Steelhead Lox
Loganics Farm baby greens salad, Acme Bake Shop German rye toast, crème fraîche

Moroccan Black Beans and Poached Eggs Organic Idaho black beans, Earthly Delights Farm heirloom Hopi blue corn polenta, preserved Meyer lemon crème fraîche, Meadowlark Farm poached eggs

Moroccan Black Beans and Poached Eggs
Organic Idaho black beans, Earthly Delights Farm heirloom Hopi blue corn polenta, preserved Meyer lemon crème fraîche, Meadowlark Farm poached eggs

It was a great breakfast!!

It was a great breakfast!!

Scones and Mimosas

Scones and Mimosas

The Orchard House and Williamson Vienyards

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06 Mar2015_1_Orchard-House_SignWhat a great time last night at The Orchard House for dinner and Williamson Vineyard and Orchards serving their wines. The Orchard House is a favorite of ours when we are in the Snake River wine area. And Williamson Vineyards have some fantastic wines and their fruit in season is awesome! We highly recommend these two businesses. Here are some photos from the evening. Truly a Homestyle meal! Enjoy.

Patrick Williamson, Orchardist, explains to the Orchard House customer about the Williamson wines.

Patrick Williamson, Orchardist, explains to the Orchard House customers about the Williamson wines.

06 Mar2015_1c_Orchard-House_Williamson-Flyer

(L-R) 201o Williamson Viognier and a 2012 Williamson Blossom. Both are delightful wines.

(L-R) 2010 Williamson Viognier and a 2012 Williamson Blossom, a rosé of Sangiovese. Both are delightful wines.

More wine offerings.

More wine offerings.

A flight of Williamson wines.

A flight of Williamson wines.

Chicken Nugget Appetizer. Breading was a little heavy and they are spicy.

Chicken Nugget Appetizer. Breading was a little heavy and they are spicy.

Some really good Onion Rings.

Some really good Onion Rings.

Some of the best Idaho Trout in the state!

Some of the best Idaho Trout in the state!

I know. No one makes a Meatloaf like your Mother. And you can not find a good meatloaf when traveling. Until now. Outside of my kitchen, and my Mother's kitchen, this has got to be the best anywhere. And if you are here for lunch, try the Meatloaf Sandwich!

I know. No one makes a Meatloaf like your Mother. And you can not find a good meatloaf when traveling. Until now. Outside of my kitchen, and my Mother’s kitchen, this has got to be the best anywhere. And if you are here for lunch, try the Meatloaf Sandwich!

What else can I say? The meal was a Plus 4-Star dinner (out of 5-Stars) and the wines went extremely well with the dinner. If you are in the area, stop in at both places. You may need reservations at The Orchard House – they get very busy for dinner. And try their breakfast or lunch. And don’t forget the appropriate wine with dinner. Say Hi to Kris for us! Cheers!

Cottonwood Grille Revisited

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04Mar2015_1_Ciottonwood-Grille_Table-Centerpiece_GoodIt was a good meal. And to get the negative out of the way, I thought the peas we had were a little salty for us – we eat very little salt – so the saltiness may not be entirely true for everyone. We would have liked a little more garlic in the potatoes. So will this keep us from going back? Probably not. The Kobe beef that Robin had was so very tender and delicious. My London Broil was good and the Béarnaise sauce on it was wonderful! Robin had an awesome Chocolate Mousse served in a White Chocolate Cup and I had a delicious Crème Brûlée. Here. Look at these photos and enjoy! If you want a more detailed review of the Cottonwood Grille, look at Our Restaurant Guide.

Jumbo Shrimp Coctail

Jumbo Shrimp Cocktail

Wonderfully fresh seafood!

Oysters On The Half Shell

Oysters On The Half Shell

How fresh were these? You could taste the ocean and smell the ocean and hear the waves crashing on shore. That’s how fresh they were!

Caesar Salad

Caesar Salad

Love how this is presented.

Fresh Green House Salad

Fresh Green House Salad

Kobe Beef with garlic mashed potatoes steamed peas

Kobe Beef
with
garlic mashed potatoes and steamed peas

London Broil with Bear garlic mashed potatoes and steamed peas

London Broil and Béarnaise sauce
with
garlic mashed potatoes and steamed peas

Chocolate Mousse in a White Chocolate Cup

Chocolate Mousse in a White Chocolate Cup

Crème Brûlée

Crème Brûlée

And with our dinner, we asked for a Fraser Vineyards Cabernet Sauvignon but they were out of it. So we got a good 2011 Colter’s Creek Syrah, both are Idaho wines are very good and went quite well with our dinners.
04Mar2015_1_Ciottonwood-Grille_Robin-at-Arid-Club_GoodBut beforer we went for dinner here at the Cottonwood Grille, we went to the Arid Club, which is designed “To establish a club of business and professional men and women whose members are uniformly congenial with one another as nearly as may be, to provide them with an attractive and convenient meeting place, and to exclude there from bigots, propagandists, boosters, go-getters, uplifters, reformers, and snobs. [Arid Club Preamble]” for the release of the documentary film on the Idaho Wine Regions called “Idaho Wines: From Bud to Taste Bud”. It is on its way to be presented at the Sun Valley Film Festival.

04Mar2015_1_Ciottonwood-Grille_ID-Wine-Docu