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Tag Archives: breakfast

Wake up! Breakfast Is Ready!

25 Monday Aug 2014

Posted by Bob and Robin in Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Brocolli, Buy Idaho, Captain's Shack, Classic Sauces, Eggs, Hollandaise Sauce, Housemade Hollandaise Sauce, Housemade Sausage, Local Farmers Markets, Local Harvests, Local Markets, Photos By: Bob Young, Whats For Breakfast?

≈ Leave a comment

Tags

breakfast, Broccoli, broccoli potato cakes, homemade hollandaise sauce, Potato Cakes


Robin-Bob-In-Kitchen_Looking-Right

 

Breakfast. I do like to make breakfast. And this one, we used up some things that were in the refrigerator. Broccoli and Potato cakes, for one. Here. Take a look. Cheers!

 

 

 
Two Meadowlark Farms Scrambled Eggs with Housemade Hollandaise Sauce Housemade Sausage Patties Broccoli and Potato Cakes

Two Meadowlark Farms Scrambled Eggs
with
Housemade Hollandaise Sauce
 
Housemade Sausage Patties
 
Grilled Broccoli and Potato Cakes

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Scotch Eggs For Breakfast

12 Monday May 2014

Posted by Bob and Robin in Appetizers, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Eggs, Local Farmers Markets, Local Harvests, Locavore, Photos By: Bob Young, Recipes, Scotch Eggs, Whats For Breakfast?

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Tags

breakfast, recipe, scotch egg recipe, scotch eggs


12May2014_1b_Captains-Shack_Scotch-Eggs_Plated_FlashI have never tasted Scotch Eggs. Robin has, probably in another life or at Piper Pub here in Boise. They were “invented” in London in an upscale department store. Here is a link for more information on Scotch Eggs – What Are They?, posted earlier on this blog. (There is a recipe there also.) They are really not too difficult to make, but I think I should have had the heat a little lower, cooked them slower and a little longer. But they were good. Enjoy!

Scotch Eggs prepped and ready for frying.

Scotch Eggs prepped and ready for frying.

Scotch Eggs. This  is how I presented them.

Scotch Eggs. This is how I presented them.

Scotch Eggs

Scotch Eggs

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Meadowlark Farm Poached Egg on Sesame Bagel

24 Monday Mar 2014

Posted by Bob and Robin in Boise Farmers Market, Breakfast, Buy Idaho, Captain's Shack, Eggs, Heirloom Tomatoes, Local Farmers Markets, Local Markets, Locavore, Lox, Photos By: Bob Young, Salmon, Tomatoes, What's For Dinner?

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Tags

breakfast, heirloom tomato, lox, Meadowlark Farms


Some of the best eggs I have ever eaten. Free ranged local eggs. Rich. Beautiful orange yolks. Yummy for this breakfast. Meadowlark Farms, Janie Burns, will be at the Saturday Farmers Market at 10th and Grove starting April 5. See you at the Market, but not until you have made this breakfast. Enjoy!!

Poached Meadowlark Farm Egg Lox Heirloom Yellow Tomato on a Sesame Bagel

Poached Meadowlark Farm Egg
Lox
Heirloom Yellow Tomato

on a
Toasted Sesame Bagel

43.624890 -116.214093

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Breakfast Poblano

17 Monday Mar 2014

Posted by Bob and Robin in Acme Bake Shop, Captain's Shack, Comfort Food, Eggs, Food Prep, Mexican Food, Photos By: Bob Young, Recipe By: Robin Young, Recipes, Special Information, What's For Dinner?, Whats For Breakfast?

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Acme Bake Shop Rye, breakfast, poblanos


Poblano cut in half and seeds and ribs removed. Beat eggs. Spoon into chillies. Sprinkle with cheese and lightly dust with turmeric. Bake at 425 for 10 minutes or until the eggs gel. Yum!

Robin made these this morning. Poblano cut in half and seeds and ribs removed. Beat eggs. Spoon into chillies. Sprinkle with cheese and lightly dust with turmeric. Bake at 425 degrees F for 10 minutes or until the eggs gel. Serve with toasted Acme Bake Shop Rye. Yum!

43.624890 -116.214093

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Awesome Blender Hollandaise Sauce

25 Wednesday Sep 2013

Posted by Bob and Robin in Acme Bake Shop Breads, Captain's Shack, Classic Sauces, Comfort Food, Cooking Styles, Eggs, Eggs Benedict, Food Prep, Main Dish, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes, Sourdough Bread, What's For Dinner?

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Tags

blender hollandaise sauce, breakfast


25Sept2013_1_Captains-Shack_Hollandaise-Breakfast_Terrell-RecipeEver want to know how to make a Hollandaise Sauce for your asparagus or Eggs Benedict? Here is a really great and easy recipe for making this Mother Sauce. No cooking! The photo here shows the sauce with Eggs Benedict. Thank you Russ Terrell (Boise) for this recipe. Cheers and enjoy!! Left-Click the photo to see an enlarged view.

Easy Blender Hollandaise Sauce

Source: Bob and Robin Young
Recipe Source: Russ Terrell, Boise, ID
Yield: 1 cup
Ingredients:
3 Egg Yolks
1 T fresh squeezed Lemon Juice
½ t Sea Salt
⅛ t Cayenne (Optional)
10 T unsalted Butter (If using salted butter, skip the added salt. Bob used the microwave on Defrost for about 1½ minutes 3 times to melt the butter. Came out fine.)
Directions:
1. Melt the butter slowly in a small pot. Try not to let the butter boil – you want the moisture in the butter to remain there and not steam away. See the note above using a microwave.
2. Add the egg yolks, lemon juice, salt (if using) and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium-high speed until it lightens in color, about 20 – 30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into the mixture, making your Hollandaise a bit lighter.
3. Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work) and drizzle in the melted butter slowly while the blender is working. Continue to blend for another few seconds after the butter is all incorporated.
4. Turn off the blender and taste the sauce. It should be buttery, lemony and just slightly salty with a slight bite from the cayenne. Adjust to your liking. (Robin and I added a little more lemon.)
5. Store until needed in a warm spot, like on or next to your stovetop. Use within an hour or so. Great on eggs, as pictured, or on fresh asparagus.

43.624890 -116.214093

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Breakfast At Robin’s!

18 Sunday Aug 2013

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Bacon, Bread, Breakfast, Captain's Shack, Eggs, Food Photos, French Foods, Mushrooms, Photos By: Bob Young, Potato Bread, Sourdough Bread, What's For Dinner?

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Tags

breakfast, coconut syrup, mrs butterworth, potato bread, sauteed mushrooms


I think most of the readers here know how much I do like Acme Bake Shop breads! I just think they take great pride in producing an awesome product: Rye, Ciabatta, Baguettes, Sourdough and Potato to name a few. Here is breakfast that we fixed this morning using sourdough and potato bread with bacon and sauteed mushrooms, on the side. Enjoy!

Acme Bake Shop Sourdough and Potato Bread French Toast Sauteed Mushrooms on the side Crispy Falls Brand Bacon and Coffee. An awesome breakfast.

Acme Bake Shop Sourdough and Potato Bread French Toast
Sauteed Mushrooms on the side
Crispy Falls Brand Bacon
Coffee

An awesome breakfast. Use a topping for the French Toast of your choice. Fruit, coconut syrup, Mrs Butterworth’s or powdered sugar. Have fun with this.

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Breakfast at the “Triangle Inn” in Sweet, Idaho

02 Sunday Jun 2013

Posted by Bob and Robin in Basque Food, Breakfast, Dinner With Friends, Friends, Idaho, Main Dish, Mexican Food, Party Time, Photos By: Bob Young, Restaurants, Special Events, Sweet Idaho, the Triangle, Things To Do, What's For Dinner?

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Tags

breakfast, coconut and banana, rambling roses, restaurants, sky clouds


02June2013_1_Triangle-Sweet_Sign78 degrees! Light, puffy, Big Sky clouds. Light winds. Great company! We met Barb and Terry Knivila at the Triangle Inn in Sweet, Idaho. (Just go there and smell the sweetness of the wild Rambling Roses.) A fun place to visit and to have a meal. We had a great breakfast as pictured below. Friendly people; all had smiles! And they came to our table and talked to us. A good experience. And the food was good, too. From Boise, take Hiway 55 to Horseshow Bend and the Hiway 52 to Emnmett. The Triangle Inn is at the Sweet/Ola intersection. Just look at what we had and please VOTE above. Left-Click any of these photos to see enlarged. Thanks and Cheers!

Breakfast Burreto

Breakfast Burrito

Basque Omelet

Basque Omelet

And they make an awesome Pineapple, Coconut and Banana Jelly along with a super good Buttermilk Syrup that goes well with pancakes and on the Homefries!

Bourbon Pecan Pie

Bourbon Bacon Pecan Pie

On my! I think I was in Heaven. Pecan pie! Bourbon! Bacon! That is a tripple yum.

Look at this wonderful menu. It is only part of what they offer. Let them know you saw this information on this blog.

Look at this wonderful menu. It is only part of what they offer. Let them know you saw this information on this blog.

43.624890 -116.214093

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Recipe – Robin’s Quiche Lorraine

27 Sunday Jan 2013

Posted by Bob and Robin in Bacon, Baking, Breakfast, Brunch, Captain's Shack, Classics, Cooking Styles, Eggs, Food Prep, French Foods, Main Dish, Photos By: Bob Young, Quiche Lorraine, Recipe By: Robin Young, Recipes, What's For Dinner?

≈ Leave a comment

Tags

breakfast, food, onion mixture, pastry blender, quiche lorraine


26Jan2013_1_Robins-Quiche-Lorraine_CoolingHere is the recipe for Robin’s Quiche Lorraine. It is super! Enjoy!

I hadn’t made this tart crust before, but was very impressed by how easy it came together and how crisp it remained as a shell without requiring a par-baking. I will definitely use it again.

[1 3/4 cups diced leeks, white and light green only – from about 2 large leeks, although I think you can get away with one super-big leek]
3/4 cup diced onion – I used 1/2 chopped red onion
2 1/2 teaspoons olive oil (I needed a tad more)

Crust:
1 1/4 cups AP flour
1 tablespoon plus 2 teaspoons cornstarch
Salt
6 tablespoons butter, diced
1 egg
2T cold water

Custard:
3 eggs
1/2 cup plus 1 tablespoon heavy cream or 1 C half & half
1/2 cup sour cream
Pinch nutmeg
Pinch pepper

Filling:
1 1/2 cups diced ham (1/4 -inch dice; I used about 1/2 pound) I used thick cut Falls Brand bacon – crisped and drained
3/4 cup [1/2 lb grated Gruyere] Swiss cheese

Directions:
1. Heat a large sauté pan over low heat. Sauté the leeks and onions in the olive oil 30 to 40 minutes until caramelized, occasionally stirring. Remove from heat and cool.
2. Meanwhile, in a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg (a fork works great for this) and mix it until a dough forms. I made crust Dough in the Cuisinart food processor.
3. On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in an 8- 9-inch deep tart pan – press to remove any air bubbles. Refrigerate for 30 minutes.
4. While the quiche shell chills, mix the heavy cream and sour cream in a medium bowl. Whisk in the remaining three eggs. Add a pinch each nutmeg, salt and pepper and combine to form a batter. Preheat the oven to 350 degrees.
5. Remove the quiche shell from the refrigerator and spread the leek and onion mixture evenly over the base. Sprinkle the ham or bacon and then the cheese over the onions. Pour in the batter and place the quiche in the oven.
6. Bake until puffed and golden, about 25 to 30 minutes (a deeper pan, such as the one I used, will require up to 30 min. extra baking time). Remove from the oven and cool slightly on a rack until egg sets up. Serve warm or at room temperature.

43.624890 -116.214093

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Can’t Stay Away – Janjou Pâtisserie

17 Thursday Jan 2013

Posted by Bob and Robin in Baking, Breakfast, Cooking Styles, Dessert, Ethnic Foods, French Foods, Fruits, Janjou Pâtisserie, Locavore, Pastries, Photos By: Bob Young, Quiche, Restaurants, Special Information, Things To Do, What's For Dinner?

≈ Leave a comment

Tags

breakfast, Cooking Styles, Ethnic Foods, Ethnoic Foods, French Foods, Janjou Pâtisserie, Pastries


Pain au Chocolate and Almond Croissant

Pain au Chocolate and Almond Croissant

OK! We’re hooked! We had Marnie join us this morning at Janjou Pâtisserie in the Albertson’s Shopping Center at 18th and State Streets in Boise. Oh such a delight! It is soooooooo good! The last time we were there, we rated it a 4-Star and it was well worth it. Now that we have been back, it is a 4+-Star and headed for the top 5-Star rate. The food is awesome and they try very hard to keep the ingredients local and all natural. They succeed! We urge you to try them out and let them know that you heard about them here on this blog. In the meantime, enjoy these photos! Cheers. You can Left-Click any of the photos to see them full screen.

We tried to wait for you.

We tried to wait for you.

Yea right!

Yea right!

Goat Cheese and Onion Quiche. I love this. They are also preparing today a Quiche Lorraine!

Goat Cheese and Onion Quiche. I love this. They are also preparing today a Quiche Lorraine!

From the cooler.

From the cooler.

Have not tried any of these .... Yet!

Have not tried any of these …. Yet!

Next time. Hmmmm. One of each!

Next time. Hmmmm. One of each?

See what you are missing? When – not IF – you go, let us know you are buying. We’ll meet you there. Cheers!

43.624890 -116.214093

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Scrapple and Scrambled Eggs and Brown Shuga Soul Food Info

17 Wednesday Oct 2012

Posted by Bob and Robin in Brown Shuga, Eggs, Photos By: Bob Young, Restaurants, Soul Food, What's For Dinner?

≈ Leave a comment

Tags

breakfast, brown shuga, cheese grits, scrambled eggs, scrapple


Ah yes! A Philadelphia area comfort food breakfast! Scrapple and Eggs. And don’t even ask what scrapple is made of. It is pork and that should be a sufficient answer. The name should give you a hint. But it is delicious!!! Some like it plain. Some like it with maple syrup. Some like it with ketchup. Difficult to get here in Boise, but possible. You have to change your cooking method, though. It will crumble and fall apart if you don’t. If it crumbles, mix it in with scrambled eggs. I bet Yvonne of Brown Shuga Soul Food has had and likes scrapple. I’ll have to ask her. She’s from “Balt’more”. Close ‘nough to Philly. In the meantime, enjoy.

This is an update on the Brown Shuga Soul Food breakfast times. I stated that breakfast is served at 6:30am and that is correct. But they stop serving breakfast at 10:00am and then start their lunch menu until 2:30pm. Here is the breakfast basic menu. The menu changes daily. Enjoy and let Yvonne know you saw this here!

Were open for breakfast Tuesday – Saturday!
6:30 am – 10:00 am.

Potatoes and Onions
Cheese Grits
Breakfast Burritos
Cinnamon Rolls
Coffee
Hot Cider
Hot Chocolate
Orange Juice

43.624890 -116.214093

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Acme Baked Shop, Boise

Available at the Boise COOP. Some of the best bread in Boise and all local!! They make the bread for the 10 Barrel Brew Pub, Angell's Bar and Grill, Salt Tears, all here in Boise. Awesome rye bread that actually tastes like rye bread. And the baguettes .... Wonderful. (208) 284-5588 or runsvold2000@gmail.com

Brown’s Buffalo Ranch

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Desert Mountain Grass Fed Beef (formerly Homestead Natural Beef)

Desert Mountain Grass Fed Beef, with Bob and Jessica Howard of Howard Ranch in Hammett. The company will only sell whole animals to the Boise Co-op and Whole Foods stores in Boise and Utah. They will also be at the Boise Farmers Market.

Falls Brand Pork roducts

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1118 Vista Avenue, Boise, ID 83705 (208) 713-8850 Monday-Friday: 10am-6pm, Saturday: 9am-5pm. Sunday: Gone Fishin’

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Asiago’s – Italian

Bella Aquila, Eagle, ID

775 S Rivershore Ln., Eagle, ID 83616 (208) 938-1900

Bar Gernika – Basque Pub and Eatery

202 S Capitol Blvd, Boise (208) 344-2175 (Checked)

Chef Larry’s Cafe, Titusville, FL

1111 South Washington Street, Titusville, Florida

Capitol Cellars

Awesome food and wine!

Cottonwood Grille

913 W River St., Boise (208) 333.9800 cg@cottonwoodgrille.com

Enrique’s Mexican Restaurant

482 Main St., Kuna (208) 922-5169 New name. Was El Gallo Giro. Same owners and kitchen. The Best Mexican restaurant in the Boise/Kuna area, bar none!

Flying Pie Pizzaria

Goldy’s Breakfast Bistro

108 S Capitol Blvd., Boise (208) 345-4100

Goldy’s Corner Cafe

625 W Main St., Boise (208) 433-3934

Guanabanas – Island Restaurant and Bar

960 N Highway A1A, Jupiter, FL

Janjou Pâtisserie

Janjou Pâtisserie, 1754 W State St., Boise, Idaho 83702 (208) 297.5853

Mai Thai Asian Cuisine

750 West Idaho Street Boise, ID 83702 (208) 344-8424

Mazzah Grill – Mediterranean and Greek Cuisine

1772 W State St., Boise (208) 333-2566

Richards Inn by Chef Richard Langston

Formerly - Vincino's. New location at 500 S Capitol Blvd., Boise (208) 472-1463. Reservations are highly suggested.

Sakana Japanese Sushi Bar

7107 W State Street, Garden City. (208) 853-4993 and they are open Mon – Thursday: 11:00am – 10:00pm, Friday and Saturday: 11am – 11pm, Sunday: 12 noon – 9pm

The Orchard House

14949 Sunnyslope Rd., Caldwell (208) 459-8200

The Ravenous Pig

1234 N. Orange Ave. Winter Park, FL

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10 Barrel Brewery Boise

830 W Bannock St., Boise (208) 344-5870

Cloud 9 Brewery and Pub

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Edge Brewing Company

525 N Steelhead Way, Boise, ID 83704 (208) 323-1116

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