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!

The Buzz – Picnics, Outings and Fun


On June 12, the Buzz Coffee and Wine held another in their line of fantastic wine dinners. This one was very timely: Picnics, Outings and Fun! The dinner was based on a warm, maybe hot, summer evening. There are photos below of the offerings. Paul Colwell, from BRJ Distributing in Boise, did a great job in paring the wines with dinner.

The event started by Cristi pouring some fun box wines. Yes, box wines! One was a red Shiraz and the other was a white. I can’t say much more; They are what they are. I scored them each [12]. The graphic here shows what my score sheet looks like at the end of the evening. Very busy and full of notes. Scoring is based on 20 possible points and I have placed my score for each of the wines offered tonight in [20]. You won’t find me giving a wine a score of [20] many times, but tonight there was an exception. Enjoy!

Pork and Sauce
spicy Thai red sauce and mustard

2009 Renwood Petite Sirah
13.5% alc, best with the spicy Thai sauce, cherry and fruity [17] $15.00

Iced Black Bean Soup

2009 Durigutti Malbec (Mendoza)
14.0% alc, chocolate and vanilla. I’m not a Malbec fan, but this was awesome. Buy a case! [20] $17.00

Couscous Salad
(A very good salad.)

2011 Apaltagua Chardonnay (Chile)
13.5% alc., lemon and citrus hints, great with the salad but poor without food. [18] $13.00

Pasta with Gorganzola, Mint and Chicken
(This was delicious. I tried to get a second. No luck. You gotta try.)

2010 Leese Fitch Merlot (Sonoma)
13.5% alc., well paired with the entree, great with the Gorganzola [19] $13.00

Grilled Pound Cake

2010 Besitos Spanish Moscato
10.0% alc., yes – a Spanish Moscato, wonderful with the strawberries. [18] $11.00

Two Days – Two Good Dinners


Yes indeed! Two Days – Two Good Dinners! It’s coming up on the grilled vegetable dinners and the salad dinner. Look at these two. Enjoy!

Tuna and Shrimp Salad
with
Garden Fresh Greens and Tomato






Poached Salmon in Sparkling Moscato
white wine, lemon curd and tarragon

Steamed Peas and Brocolli

Oven Fried Sweet Potato

Garden Fresh Lettuce and Tomato

A really great two dinners and so very, very easy to make. In 30 minutes, you can have a complete and nourishing meal. Cheers!

Broiled Lamb Chops


This was a great dinner! Especially if you like lamb, and our supply is running low. Check this out and enjoy. We did!.

Broiled Lamb Chops
rosemary, thyme, sage, olive oil

Rice with Fire Roasted Tomatoes

Fresh Green Salad
with
Carrot and Cucumber Threads

Joe’s Breakfast


Let’s just call it “Joe’s Breakfast”. Why? Probably because he is the one who showed us how to make latkes …… properly. I don’t know, however, if he would have seafood with them. This was delicious!

Fillet of Sole
Fresh Made Criterion Apple Sauce
Latkes with Sour Cream