Salmon with Lemon Curd

13 Sunday Nov 2011

Posted by in Main Dish, Salmon, Seafood, Special Information, What's For Dinner?

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The other day, we had a very good salmon at Shige here in Boise. See Dinner At Shige on this blog. So this past Friday, we decided to have salmon again. We do try to eat seafood at least twice a week and we keep a supply on hand. Robin asked how I was going to make it and I told her with a little fresh tarragon. She suggested that I try it with lemon curd. Good idea! It is Mackays Lemon Curd (Mackays Lemon Curd)and we get it from the World Market here in Boise.

I took two salmon filets, 4 oz each, and placed them on a pyrex dish that had some olive oil spread on it, about 1 teaspoon. Then I put about 1 teaspoon of the lemon curd on both sides and baked the fish at 350 degrees F for 15 minutes and then on broil for 5 minutes. Served this with a vegetable mixture that was steamed and it was awesome. Try it —– You’ll like it.

Watermelon – The Superfruit

11 Friday Nov 2011

Posted by in Special Information, Watermelon, What's For Dinner?

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Robin found this in the Idahostatesman today, 11/11/11. Interesting reading. Enjoy!

You Docs: There’s a new superfruit in town
The You Docs Tip of the Day:

– Statesman wire services
Published: 11/11/11

http://www.idahostatesman.com/youdocs
Unless you live in San Diego or Key Largo, scribbling watermelon on your grocery list in November is about as likely as the Cardinals winning the World Series. Be like the Cards: Do it anyway! Watermelon’s racking up health points. The latest:

1. Watermelon degunks arteries. Swapping watermelon juice for water reduces body fat, lowers LDL cholesterol and — the biggest effect — cleans heart-threatening plaque out of arteries. Early days on this research, but it fits.

2. It drops your blood pressure and boosts circulation. Watermelon is one of the few food sources of citrulline, a protein that’s a real powerhouse. Got borderline hypertension? Citrulline lowers systolic blood pressure by as much as nine points, enough to prevent full-blown hypertension. That’s because it helps produce nitric oxide, powerful stuff that opens and relaxes your arteries. Citrulline also turbocharges blood flow, enhancing circulation to all your vital parts (much the way Viagra does). And citrulline helps wound healing and cell division.

3. It’s loaded with lycopene. This potent plant polyphenol is thought to fend off heart disease and some cancers (though prostate cancer looks like a bust). Tomatoes are considered the lycopene all-stars, but cup for cup, watermelon has 40 percent more.

4. It’s naturally low-cal. There are only 96 calories in two fill-you-full cups of sweet watermelon.
Whether you slice it, dice it or juice it, eat watermelon year-round, not just on the Fourth of July. Happily, it’s increasingly a salad-bar staple. And, yes, you can buy 100 percent watermelon juice; if your local health-food store doesn’t have it, Amazon.com does.

The You Docs — Mehmet Oz, host of “The Dr. Oz Show” and Mike Roizen of Cleveland Clinic — are authors of “YOU: Losing Weight.” To submit questions, go to www. RealAge.com. A King Features syndicate.

Read more: http://www.idahostatesman.com/2011/11/11/1873548/theres-a-new-superfruit-in-town.html#ixzz1dRJVko5r

Dinner At Shige

11 Friday Nov 2011

Posted by in Japanese Food, Photos, Photos By: Bob Young, Shige, What's For Dinner?

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We certainly did not start out to eat here – we were on our way to an NPR conference, but that’s another story. So, we had to eat somewhere so we chose Shige in Boise. Really glad we did. It was good, but did not surpass our benchmark, Sushi Joy. You will get some idea of the quality of the food by looking at these photos I took. (I saw no reason to originally take my camera, so I used the phone for these photos.) Enjoy! And no, we did not have any Saki. Green Tea instead.

Sushi Ume

Tempura and Teriyaki Salmon
tempura shrimp, carrot, zucchini

White Tuna Sashimi
white tuna with truffle oil and sea salt

Oregon Pinot Noirs with Pork in a Montmorency Sauce

10 Thursday Nov 2011

Posted by in Montmorency Sauce, Photos, Photos By: Bob Young, Special Dinners, Wine and Food

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The Treasure Valley Wine Society in Boise, held a great Oregon Pinot Noir Tasting on November 9. The tasting was accompanied by a delicious buffet line prepared by Chef James Grimes featuring a Pork with Montmorency Sauce (a recipe below). Jerry and Pamla Reimer selected 7 wines. Here they are:






2010 Carlton Cellars Agate Beach Pinot Noir Rosé ($18.00)
2008 Wilamette Valley Vineyards Pinot Noir ($28.00)
2009 Carlton Cellars Cape Lookout Pinot Noir ($20.00)
2008 Tualatin Estate Pinot Noir ($45.00) 90 points and #24 Oregon Best Wines
2008 Dundee Hills Thistle Wines Pinot Noir ($30.00) #8 and 93 points Oregon Best Wines Competition
2009 Andrew Rich Winery Pinot Noir ($22.00)
2009 Willamette Valley Pinot Noir

That’s the list. Now here is the buffet and a recipe. Cheers!

Cheese Plate

Buttered Noodles
Red Cabbage

Pork with Montmorency Cherry Sauce



I don’t know if Chef James used this recipe or not, but here is but one of several Montmorency Sauce recipes:

Montmorency Sauce

“The sweetness makes it suitable for sautéed chicken breasts or roast duckling, as well as more robustly flavored meats such as pork chops.” (Yankee Magazine)

“Montmorency cherries get their name from the Montmorency Valley of France, where they originated.” (Product Oasis)

1 (17-oz.) can Bing cherries
1 cup tawny port
4 large cubes sugar
1 large orange
2 tbsp. cornstarch

Drain 1 (17-oz.) can Bing cherries and place cherries in a medium bowl.
Add 1 cup tawny port, cover and let stand at room temperature 3 to 4 hours (preferably overnight).

Rub 4 large sugar cubes firmly over 1 orange to remove zest and aromatic oils from skin.
Squeeze orange and measure 1/4 cup juice.

Add juice to 2 tablespoons cornstarch and stir until smooth.

In a saucepan, combine cherries and port with cornstarch mixture.
Cook, stirring constantly, until liquid is thick and clear.
Add sugar cubes and stir to dissolve.

Dinner plated

The buffet line.

Some of the 38 people who attended this affair.

Aero Vin at the Buzz!

09 Wednesday Nov 2011

Posted by in Food, Main Dish, Party Time, Photos, Photos By: Bob Young, Special Dinners, Things To Do, What's For Dinner?, Wine Dinners

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Another very good Wine Dinner at the Buzz. The featured family winery was Aero Vin with vineyards in Spain, Chile and California. A good pairing of wines with dinner. Again, scored based on [20] being a perfect score.

If you look at The Buzz – Meals-To-Go article, you will see some of the new services that the Buzz is offering and the schedule of upcoming Wine Dinners. And on Friday, November 11, the Buzz is offering their exclusive Wine Club Recipe Book for $15.00 a copy. We looked at the “mockup” copy last night and it is fascinating. Cristi even used some of our photos! Order yours by visiting the Buzz or by calling them (208) 344-4321 or via email at Buzz Wine. Enjoy these photos of tonight’s dinner. Cheers!

Pear and Bleu Cheese Bruscetta

NV Zonin Moscato
7% alc, bright, clear and good balance, [18] $12.00

Lima Bean Soup

2009 Aero Vin Radio Boca
13% alc, Tempranillo, full bodied but not my favorite, [14] $12.00

Apple and Cranberry Pork
Butternut Squash Risotto
Lemon Broccoli

2009 Aero Vin Picos Garnacha
13.5% alc, good body, clarity and color. great finish, [18] $12.00

Chocolate Raspberry Cake

2009 Aero Vin Tempernillo
13.5% alc, the best of the two tempranillos presented tonight. [16] $12.00

Here is the QR code for the Buzz. Use your smart phone.

Pre-Game Feast

07 Monday Nov 2011

Posted by in Main Dish, Mexican Food, Photos, Photos By: Bob Young, Restaurant Reviews, Things To Do, What's For Dinner?

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On Saturday before the BSU game where they won 48-21 over UNLV, we went to a Pre-Game happy hour meal with Marnie and Mac to The Matador (For the Home Page) or Boise Restaurant, a Mexican restaurant chain out of Seattle. The photo on the left is the bar area in the restaurant. The restaurant space utilizes dark wood tables and booths. We sat nearest the windows that open out to a moderately sized patio. Large servings, almost too large [leftovers are another meal or two] and a great dessert. Enjoy these photos of what we had.

Braised Pork Carnitas
Slow cooked Natural pork shoulder with orange, allspice, cinnamon and bay leaves. Served the traditional way with Black Beans, Rice, Pico de Gallo, Guacamole, Sour Cream and Corn Tortillas. ($13.95)

Chocolate Cake
Almost flourless, rich and moist. House made with Madagascar vanilla, ice cream and pineapple rum caramel. ($6.00)

So there you have it – No bull fights. Sorry, but I did not taste the allspice, the cinnamon or the orange in the carnitas. Let us know what you think. Cheers and thanks Marnie and Mac for introducing us to the restaurant! I rate this 3 out of 5. We will return.

Sunday Breakfast

07 Monday Nov 2011

Posted by in Breakfast, Photos, Photos By: Bob Young, What's For Dinner?

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Usually on Sunday, I make breakfast. A very traditional breakfast. But this past Sunday, we had some peaches and Robin says she will make crepes. And that she did! A wonderful peach filling made with honey. It went extremely well with the crepes and bacon! Enjoy!

The Buzz – Meals To Go

05 Saturday Nov 2011

Posted by in Things To Do, What's For Dinner?

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In the Friday, Nov 4 edition of the Scene in the Idaho Statesman, we found this article under Food Notes about the Buzz and their new Meals To Go service. Check this out!

BUZZ MEALS TO GO
Buzz Coffee, Cafe and Wine, 2999 Lakeharbor Blvd., next to Idaho Athletic Club, is launching a take-and-bake meal program. They have individual and family-size frozen meals ready to go for breakfast, lunch and dinner.

Meals for one are $5 (including tax) packaged with an entree, vegetable and potato. Family meals are $8 and are a large serving, such as enchiladas for eight or shepherd’s pie. You also can pick up a bottle of wine to take home at the Buzz Wine Shop.

Check out the daily offerings on the Buzz’s Facebook page.

The Buzz is open 7 a.m. to 9 p.m. Mondays through Thursdays, 7 a.m. to 10 p.m. Fridays, 8 a.m. to 10 p.m. on Saturdays and 8 a.m. to 3 p.m. on Sundays.
Online: The Buzz Online. Phone: (208) 344-4321.

Read more: The Full Article

Chicken and Dumplings

05 Saturday Nov 2011

Posted by in Chicken, Photos, Photos By: Bob Young, What's For Dinner?

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Last night was a snowy, cold, blustery night. We went over to our friend Margaret’s for a Chicken and Dumpling dinner. It was superb! Such a treat on a wintry night. Comfort food. And then add a good 2009 Chappellet Winery Red Blend wine and a wonderful 2007 Cinder Viognier and you have a delightful evening. Thank-You Margaret so very much for having us. It’s such a treat to have a homemade meal. And give Cricket a hug for us. Here are some photos of the dinner. Enjoy!

Green Salad
red onion, avocado, Mandarin orange, lettuce mix, French dressing

Chicken and Dumplings

Blueberry and Blackberry Pie

Green Tomato Mincemeat

02 Wednesday Nov 2011

Posted by in Green Tomatoes, Party Time, Photos, Photos By: Bob Young, Things To Do, What's For Dinner?

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Actually, I am not particularly fond of mincemeat. The spices are great, but there is something about bear meat that I just don’t like. Then our friend Gail, found a cookbook with a Green Tomato Mincemeat recipe in it. She says that it is almost exactly like her Mother made. And this is Really good! Here is the recipe and the information on the cookbook. Enjoy!! Green Tomato Mincemeat from Old-Fashioned Tomato Recipes including Green Tomato Recipes. Thanks Gail!