19 Thursday Dec 2013
I just received this information. And it has been a great saeson. I am so glad that they found an indoor venue for the market these past several weeks. We look forward to their return next Spring and maybe, just maybe, they will be able to continue year around. Hope so! Please do support them this last Saturday. Thanks.
19 Thursday Dec 2013
Two of the Boise Wine Meet-up Groups met this past Wednesday. The first group met at Tastings Wine Bar in Boise with Trey Busch, pictured here, of Slight of Hand Winery from Walla Robin and I took these with her phone. Walla, Washington doing the presentation of his wines. As I did not have my camera with me, Robin and I took these photos with her phone. Left-Click any of these photos to see enlarged. There should be no small photos – except for the one above of Trey – so you may need to “Refresh” your screen. Cheers!
Tasting wine menu.
Then after this tasting, we went to the 13th Street Pub and Grill for the second tasting and some substantial food.
They had the interior of the pub all decorated out for the Holiday Season. It was nice sitting around the fire that was situated in the center of the room and seating on all four sides. Definitely warm! In order to keep the wine cool, we placed a glass of ice water between the wine and the fire. The two glasses were touching. Yes, it does work! Enjoy these photos, even though some of them are a little “artsy”. Cheers!
Slight of Hand and a Tempranillo de Mancha on the right.
The fire situated in the center of the room. We sat around this awesome and warm fireplace.
Some of the people having a good time.
Claire, the Coordinator of the event and Robin are discussing the finer things in life – Wine!
Joe, Cindi and Jan are enjoying the company and the party.
Robin had a BLT. I guess one must now ask for a golden brown toast. This toast was not.
Bob had a Pub Burger.
16 Monday Dec 2013
Tags
Boise Foodie Meet-Up Group, curry, India, indian food, Mount Everest Momo Cafe, nepalese food, tibetan food
Six of the Boise Foodie Meet-Up Group met at the Mount Everest Momo Cafe today for lunch. They specialize in Indian-Nepalese-Tibetan foods. And I was pleasantly surprised. This was really an interesting lunch. I spent a year in India, so when I enter a restaurant specializing in Indian, or even Nepalese, food, I want the spices of India to be present. As we walked into the restaurant, I did get that “smell of the Indian spice”. I know then that the entrees are not canned – they are made on location. It was nice that the owner, Rajesh Shrestha, took the time to talk about the cuisine and the dishes that they serve.
The hot link above will take you to their website and a complete menu with descriptions of the entrees and prices. The serving sizes were completely satisfying – Just the right size. Out of 5-Stars, I rate the Mount Everest Momo Cafe 4-Stars. Pictured below, are some of the dishes we had. Left-Click any of these photos to see enlarged. Enjoy! We did.
The menu cover.
I thoroughly enjoyed this dish. The spices were perfect and everything was done to perfection. I do like the Naan. Light. Fluffy. Yet somewhat chewy. Here is a direct link to the Mount Everest Momo Cafe Dinner Menu with more definitive descriptions of the entrees. They also have a menu for their Lunch Specials ($6.95 per plate Monday – Saturday, 11 – 2:30) and it is printed below. However, it is not on their website.
Lunch Specials Menu
15 Sunday Dec 2013
Tags
Actually, pretty good meals today. Found out too, that BSU is a 2.5 point underdog in the Hawaii Bowl on December 24 (6:00pm Mountain Time on ESPN) when they play Oregon State. We’ll see! Anyway, here’s what we had for breakfast and then dinner. Enjoy! And, I just thought of this, here are the products for these two meals that were local: Eggs, spinach, sourdough bread, jam, bacon, chicken, potatoes and the wine for dinner was a 2010 Cold Springs L’attraction White Table Wine, a Gold Medal winner in the 2013 Idaho Wine Competition.
12 Thursday Dec 2013
Silverware, A Menu and A Glass of Wine
![Split Pea and Ham Soup 2010 Vina Amalia Malbec [15] 2011 Purple Malbec [17]](https://boisefoodieguild.blog/wp-content/uploads/2013/12/10dec2013_1a_the-buzz_split-pea-ham-soup.jpg?w=524&h=348)
![Shepard's Pie 2007 Snake River Tempranillo [17] 2009 LAN Rioja Crianza [19]](https://boisefoodieguild.blog/wp-content/uploads/2013/12/10dec2013_1b_the-buzz_shepards-pie_wilted-spinach.jpg?w=524&h=348)
![Apple Pie and Pecan Tart 2012 Revelry Riesling [ 15] 2012 At Urbans-Hof Riesling [19]](https://boisefoodieguild.blog/wp-content/uploads/2013/12/10dec2013_1c_the-buzz_apple-pie_pecan-tart.jpg?w=524&h=348)
I guess you can see that I do favor the Old World wines. They are the second wines listed below each entree item. Hope to see you at the next Wine Dinner. Cheers!!
30 Saturday Nov 2013
The end of the Farmers Market is in sight. So sad! It has been a good season so far as we are concerned. Great indoor venues for these cold Boise, winter days. The new location for the summer months at 10th and Grove is also great.
We visited two new vendors today, Free Range Pizza (pictured here) and Neckar Coffee. Both were very good. Enjoyed the pizza – thin crust. Slightly crispy, but also a chewy interior. Good flavors and flavor combinations. Went very well with the coffee we had, a fresh ground, full bodied Guatemalan coffee. Great job to both vendors. If you are at the market or you see them at a function, be sure to get some of their product, either coffee or pizza or both. You will be pleased as were we. Cheers!
Free Range Pizza
Really an excellent pizza as described above. We did like this one.
Great, fresh brewed coffee!
Great Ham and Cheese on an Acme Bake Shop Ciabatta Roll.
Looking for a parking space. Yup! Downtown Boise. No telling what you will see.
26 Tuesday Nov 2013
The Boise Humanist group met at Drink Bar and Waterfront Grill on November 25. The restaurant is a nice setting right on the lake. But just a little cold on the Cabana when the temperature is in the high 20’s, even if the sides are shielded by plastic. They probably could have turned the heaters on an hour or so earlier so that the room would warm up a little more. People were cold. Here is their Cabana/Tiki Bar Page and menus.
The food was OK, but not much more. The clam chowder was tasty as was the lobster bisque. It would have been nice to have fries or something come with the burgers. They could probably do with better hamburger buns, too. These were “gummy”. I will rate this as a 3-Star ( out of 5-Stars) restaurant based on what we had. Here are some photos from the evening. Left-Click any of the photos to see enlarged. Cheers!
The Cabana
View out over the lake.
Some of the people who were there.
Lobster Bisque
Clam Chowder
The Haole Burger
The Big Wave Burger
25 Monday Nov 2013
The Idaho Foodie Meet-Up group met at the Happy Fish Sushi and Martini Bar in downtown Boise today for lunch. Not bad, but my benchmarks are still Sushi Joy and Shige. That’s not to say that we would not return here. No way. Probably rated at 4 1/4 – Stars out of 5. It’s just not “as good” as our benchmarks. But that’s very subjective and I realize that. Here is what we had. Robin, myself and Bernadette were the only ones there. The ladies each had a bowl of Miso. It smelled good. You missed a good adventure. Enjoy!
Eel (Unagi)
25 Monday Nov 2013
Tags
deep fry turkey, fryer safety, Jay Stevenor, National Fire Protection Association, Statefarm, StateFarm insurance, StateFarm Learning Center, Thanksgiving, turkey fryers, Underwriters Laboratories
I want to thank our StateFarm insurance agent, who we have had for many years, Jay Stevenor, BUS: (208) 344-6900, for sending us this article on frying turkeys this Thanksgiving. Jay Stevenor Agency. As the TV program said, “Let’s be careful out there!”
The article from the StateFarm Learning Center, starts out by saying, “It’s hard to beat the speed of deep-frying a turkey—or the irresistible flavor and juiciness that result. But turkey fryers have the potential to cause fire and serious injury, which is why organizations like Underwriters Laboratories and the National Fire Protection Association advise against using them.” There are some really simple, yet totally necessary safety rules that one must follow while deep frying a turkey. One suggestion is that you don’t use the deep fryer on a back porch, in a garage or in the kitchen. Keep listening to your local news and I bet you will hear where some one was severely burned or where a house burned down because someone did not follow these rules. You can read the rest of the article at 15 Turkey Fryer Safety Tips from the StateFarm Learning Center. Have a safe and happy Thanksgiving. Gobble gobble!!
24 Sunday Nov 2013
On Saturday night, we went to a BSU game party. BSU lost 34-31 to San Diego State. Yuk! But to save the day, Robin’s brother Brian sent us a recipe for Chile Rellenos Casserole. We used it as a dip and the people loved it!! It really was good and Thank-You Brian!! We just altered the recipe slightly.
Serves 8
Ingredients:
2 pound lean ground beef, 95% or Kobe
2 t Cumin
1 T Oregano
1/2 onion chopped, lightly caramelized
1/2 teaspoon salt
1/4 teaspoon pepper
1 10 oz can diced fire roasted green chilies
1 lg Jalapeno pepper, seeds and ribs removed and diced
1 15oz can Black Beans, rinsed
1 15oz can whole kernal corn
1 10oz can Ro-Tel
1 1/2 cups shredded Cheddar cheese or Mexican blend of cheeses
3/4 cup milk
1/8 cup all-purpose flour
1/2 teaspoon salt
dash pepper
2 eggs
Preparation:
In a heavy skillet over medium heat, brown ground beef, diced jalapeno and onion; drain off excess fat. Place in a bowl and sprinkle beef with the first 1/2 teaspoon salt, 1/4 teaspoon pepper, cumin and oregano. Stir with a spoon to mix all the herbs.
Rinse the black beans and drain the liquid from the corn. Mix the beans, corn and Ro-Tel. Spread the mixture evenly in the bottom of a casserole dish.
Spread the meat mixture evenly on top of the bean mixture.
Combine milk, flour, salt, pepper and eggs. Whisk until smooth. Pour over meat and chili mixture. Sprinkle the cheese evenly over the top of the casserole. Bake at 350° for 45 to 50 minutes, or until bubbly and the cheese is melted. Let the casserole cool for 5 minutes before serving. Serve with corn chips or with the chip of your choice. Enjoy!
Then we had our neighbors, Kelley and Scott and their daughter, over for a Five Hour Roasted Duck dinner. There is a recipe for this roasted duck in the recipe section of this blog.
Orange Infused Wild Rice
Green Salad
Acme Bake Shop Ciabatta Pull-Apart Rolls
Gravy
Peach Melba with Housemade Oatmeal Cookie
A variety of wine and sherry. It was a good foodie weekend with good friends. Thank-You everyone. Cheers!
