Fourth of July Celebration!


A great time was had at Mac and Marnie’s last night to watch fireworks and eat! Thanks to Mac, Marnie, Sophia, Chris, Maddy, Margaret and Robin for making it a good evening. This beautiful sunset was just before the fireworks show in the valley. We had good seats and none of the smoke.
Robin and I bought 14 Dungeness crabs at about 1.75 lbs each. 7 of us ate them. And at the end of the evening, we could take some home. Beer and wine accompanied the crabs quite well. Margaret brought her delicious potato salad, and Marnie and Mac bought corn, which Mac grilled. Sophia made a raspberry cake for dessert. Here are some of the Dungeness crabs that I picked this morning. We ended up with about 2.25 pounds of the crab meat from 2.5 crabs. Stewing down the shells for stock; froze 3 packages of the picked meat and have one package ready for ……………….

Here is one of the crabs I picked. They are a pretty good size crab and have that awesome  Smell of the Sea. We get them fresh from our local fish store here in Boise, Reel Foods. They have some fabulous seafood. Fresh and delicious!

Here you can see the size of these crabs. Almost 12 inches across!

Re-Use Your Wine Bottles!


I suppose if you wanted to you could also use a 10 Barrell Apocalypse IPA bottle for this watering system. (Just make sure it’s empty!) Many thanks to Cristi Takeda, the Buzz Coffee and Wine, for leading me to this post, Reuse Wine Bottles to Water Your Plants. Here I have placed an emptied wine bottle, full of water, in my pallet garden. The slow release of the water should last 6 to 8 hours. Here I used a 2007 Chateau de Robin Merlot bottle. Cheers!



I have also used this set-up for a well developed basil plant in a pot. This will be interesting. Thanks Bill Fraser, Fraser Vineyards Winemaker and Owner, for making this awesome bottle of 2005 Fraser Vineyards Cabernet Sauvignon available. (We still have some more.)

Soft Shelled Crab Dinner


I had a text today from our Seafood Queen, Barbara K. She said that the shop that we usually get our seafood from just got a supply of Fresh soft shelled crabs. I bought 4. Here is our dinner –

Sauteed Soft Shelled Crab
rye toast, fresh made tartar sauce

Sauteed Squash and Onion

Here is the crab with the fresh tartar sauce. Wow! This was super.

Grilled Chicken with Pico de Gallo


Here is another fantastic, and easy to make, dinner. This deserves a Yum-O!

Fresh Steamed Broccoli

Grilled Marinated Chicken
with
Fresh Made Pico de Gallo

Fresh Spinach
Yellow Tomato
Yellow Beet
Salad
2007 Le Chateau de Robin Merlot

Here is the recipe for the marinade –
1/3 c Olive Oil
2 t Cumin
1 T Mexican Oregano
Juice of 1 small Lemon
Juice of 2 Mexican Limes
Sea Salt and Fresh Ground Black Pepper to taste
Mix all together in a bowl. Taste and adjust ingredients as necessary. Place 4 boneless and skinless chicken breasts in a zip lock bag. Pour the marinade over the chicken. Let marinate for about 1 hour. Grill over meium high grill until firm, but not black. Serve with a good helping of the Pico de Gallo. Enjoy! We did.

Another Awesome Salmon Dinner


Here is another super Salmon dinner. Broiled, not fried.

Orange Marinaded Salmon
Spinach Salad with Yellow Tomato
Steamed Broccoli, Sugar Snap Peas and Pea Sprouts

Here is the marinade –
2 – 4oz Salmon Fillets
4 T Olive Oil
2 T Soy Sauce – we use White Shoyu
1/2 c Orange Juice, fresh
3 Spring Onions diced including green tops
3 cloves Garlic, crushed
1 T Orange zest
Combine all ingredients in a bowl. Marinate salmon for 45 minutes. Broil in the marinade until the salmon comes apart easily.

Grilled Shrimp and Pineapple


It is definitely Grillin’ Time in the Rockies! And to get it started we made these tonight. Try this: Marinate for about two hours, some shrimp in olive oil, lemon zest, salt and pepper and about 8 cloves of garlic minced. Load onto soaked skewers with a fresh Snap Pea. Cut a fresh pineapple into about 1/2 inch thick diameter. Grill the pineapple for about 4 minutes on each side over med-high heat. Turn and place the shrimp skewers on the grill. Turn in 4 minutes. Remove all from grill when the shrimp turns pink. Do Not over cook! Serve with a good Rose wine. Cheers!

Farm and Wine Night at Le Cafe de Paris



This was another delightful epicurean adventure at Le Cafe de Paris and their Farm and Wine Night. Only this time, everything was produced in Idaho, except the French wine. It was good to have Neil Glancey, Winemaker at Wood River Cellars, and his wife Ginger there too. And Jan joined Robin and I at our table. Just look at what we had. Enjoy!

Neil Glancey, Winemaker Wood River Cellars

2007 Wood River Cellars Meritage

2011 Cotes de Provence Miradou

MM Heath Farms
Crimson Lentil Soup

Purple Sage Farms
Tomato and Basil Salad
Ballard Farms jersey dream feta cheese, balsamic vinaigrette

Wood River Cellars Red Wine
Braised Homestead Natural
Short Ribs
Buhl organic potato threads and puree, Purple Sage grilled baby tatsoi

Short Ribs – All gone!

Waterwheel Gardens
Strawberry Tarte
vanilla pastry cream, Cloverleaf Creamery basil infused ice cream
(This was awesome!)

So, as you can see, this was another delightful and delicious evening. If you were not there, you missed a great Idaho farm to table dinner. Eat Local – Buy Idaho! Cheers.

Dinner Events at Le Cafe de Paris


There’s gonna be a hot time in the old town tonight! (It’s already 91 degrees) Here is the dinner for tonight at Le Cafe de Paris and to the left is a schedule of dinners. Enjoy!


Bonjour Mes Amis,
I hope the summer finds you well! Le Cafe de Paris will be hosting many wonderful events in the coming months, everything you need to know about our upcoming events can be found in the attached newsletter!

With June comes our first Farm and Wine Night on June 21st. In order to display the amazing and variety of produce coming out of local farms, we will be showcasing several farms for this dinner, as well as hosting wine tastings from Wood River Cellars. The menu is below, come on out and see what makes Idaho great!

First Course
MM Heath Farms Crimson Lentil Soup

Second Course
Purple Sage Tomato and Basil Salad
Ballard Farms jersey dream feta cheese
balsamic vinaigrette

Main Course
Wood River Red Wine Braised Homestead Natural Short Ribs
Buhl organic potato puree
Purple Sage Grilled baby tatsoi

Dessert
Waterwheel Gardens Strawberry Tarte vanilla pastry cream
Cloverleaf Creamery basil infused ice cream

We will be there at about 6:30pm. Hope to see you. I will post photos of the dinner tomorrow. Cheers!

Visit to Life’s Kitchen in Boise


Robin delivered a Pug sweatshirt to Chef Maggie Kiefer at Life’s Kitchen today and we just had to stay for lunch! We also talked to chef Chris Henderson – both Chef’s we have known in previous lives – and it was interesting that Chef Chris said that there will be a Life’s Kitchen Food Truck possibly at the next Food Truck Rally Boise. I hope so.
Then also, Robin found this article on Facebook on how to read the PLU food codes on most vegetables. Below is a short discussion on those codes. Are you eating organic, genetically modified or standard grown vegetables and fruits? But first, look at the meal we had for lunch at Life’s Kitchen. Cheers!

Bacon Corn Soup
(Delicious!)

Burger Topped with Soft Fried Egg on Spinach Bed

BBQ Pork on Brioche
Fried Pickles
(I have never had fried pickles. Will I again? Maybe.)

And here is the information on the PLU codes on the stickers of most fruits and vegetables. Please note that it is not required by law that these codes be included with all products. From Snopes we learn that

Those stickers on fruits and vegetables tell you quite a bit! 4 numbers mean that they were conventionally grown. 5 numbers starting with the number 8 means they are genetically modified (GMO). And 5 numbers starting with the number 9 means they are organically grown.

If you know the PLU code, or the category of the produce you want to purchase, you can find out more specific information about the product at PLU Codes.

And from Organic Foods, we see that

In grocery stores, produce that is sold in bulk has a Price Look Up Code (PLU). The PLU code is determined by the International Federation for Produce Standards http://www.plucodes.com. The produce can have either a 4 or 5 digit code printed on a sticker that is applied directly to the produce. The PLU stickers are used to make checkout easier and more efficient for the grocery store cashier. Once you know a few basics about PLU codes they are a breeze to read and you can double check the produce you choose to make sure that it is what you really want.
PLU Numbers on Produce Stickers:

Organic produce has a 5 digit PLU number that begins with the number 9.
Conventional produce has a 4 digit PLU number that begins with the number 4.
Genetically modified (GMO) produce has a 5 digit PLU number that begins with the number 8.

Initially in 1992 when the bio tech companies thought that we would all want to eat their altered food they wanted to have a new “code” so that we could all see which food was the altered and would buy it up- ya right! So they adopted the number 8 to appear in front of their products. Quickly the industry learned that not only do we NOT want the GMO foods we will purposely not purchase foods that have been altered they no longer use the number “8” as part of the code. The only GMO product that still used the “8” code is Hawaiian papaya.

The only foods that you can be sure are not GMO foods are labeled “Certified Organic”. Organic producers must follow strict rules to be able to label their products as organic. Interesting or disturbingly enough the companies producing the GMO (chemically altered foods) do not have labeling restrictions- Crazy! Anything else is fair game unfortunately- pay special attention to products that have corn, cotton seed or soy they may have GMO origins.

President Obama has stated that he supports mandatory labeling of GMO foods.

I think this is some really interesting information. I hope you enjoy and use the information. Thanks, Robin, for bringing it to my attention. Cheers!

Fresh Off The Hook Experience


We had an exceptional dinner at Fresh Off The Hook in Boise the other night. Thank-You Margaret for suggesting this restaurant. And for seafood? Probably one of the best in Boise. We rate it 4-Stars out of Five for seafood. From their website, “… You simply won’t find another seafood restaurant like Fresh Off The Hook in Boise… and maybe nowhere else. The atmosphere is unique and the seafood tastes so fresh you’ll swear the back door opens onto the ocean.

Join us for your traditional seafood favorites like Alaskan Cod, Salmon or Halibut fish and chips or our famous fish tacos. If you’re in the mood for something more eclectic, we have that too. Taunt your culinary inner child with one of our Hot Seafood Salads or Grilled Salmon Caesar Salad, Seafood Fettuccine or Halibut Bruschetta.”


Robin had the Halibut Bruschetta

Margaret and I had the Seafood Platter. Robin had the Shrimp Bisque and I had the Clam Chowder. Both were very good and there were even clams in the chowder!


My only complaint was that we did not have a choice between a fried seafood platter or a broiled. (Pictured above) I would have liked this platter broiled. The Green Salads were good with an extensive selection of salad dressings and the selection of beer was OK. At the end of the dinner, they give you a small sorbet that is very good. Over all, visiting Fresh Off The Hook is well worth the trip. 507 N. Milwaukee, (between Ross and Target), Boise, Idaho 83704. (208) 322-9224. (The restaurant gets very busy and it is somewhat small.) Open Monday -Saturday – 11:00am to 9:00pm. Now Open Sundays – 11: 00am to 8:00pm. Check their website as listed above for more details and a menu. Cheers and Enjoy!