21 Thursday Aug 2025
This is a real old family treat and one my Mom made every summer. And we are still treating ourselves whenever the beets are ready in the garden and they are ready now. A smooth vinegar and full of spices, sugar,vinegar, cinnamon and clove. here is the recipe https://www.rockinrs.com/CS-Pickled-Eggs.pdf
And as a side note the red on the eggs comes from the beets. If you leave everything in the brine long enough – good luck – the yolk of the eggs will turn red. Happy eating!
08 Friday Aug 2025
Posted in 5-Stars, Boise Farmers Market, Boise Mobile Market, Classics, Dinner For Robin, Ethnic Foods, Food - Make Your Own Meals, Guacamole, Idaho Lamb, Idaho Vegetables, Local Farmers Markets, Local Markets, Photos By: Bob Young, Recipe - Homemade, Recipe By: Captain's Shack, Slow Cooking, What's For Dinner?
Here are two recipes that I made this past week. The Lamb, https://www.rockinrs.com/CS-Boneless-Lamb.pdf , is absolutely awesome, if you like lamb. But remember, lamb, is up to one year old and mutton is older than a year. The lamb we used came from the Boise Farmers Market (BFM) – Meadowlark Farms – and most of the veggies for the guacamole did also, at least most of them, came from the BFM. And the guacamole is also wonderful. Use it as a dip at a gathering. My sister adds a little rendered bacon to it. I would use a thick cut bacon, diced, https://www.rockinrs.com/CS-Guac.pdf .
At any rate, try these recipes and let us know how you liked them, or not. If you didn’t like them, please let us know why.
13 Monday Jan 2025
We do like a good bagel, cream cheese and lox, We have been known to make our own lox – cured salmon. We also like an old dish, Egg in Hole. This is a twist on that theme – Grilled Bagel (any kind), Egg in Hole and Lox. A n easy recipe, quick – 10 minutes and delicious. Here.s how to do it.
Ingredients – (Serves 2)
2 Bagels, any kind
4 lg Eggs
Lox
unsalted Butter
Micro Greens, any kind, I like Alfalfa/Broccoli
Directions –
1. Cut each bagel in half, leaving half of the hole with the bagel hole. Enlarge the hole if necessary.
2. Thoroughly butter both sides of the cut bagel, Add butter and a little vegetable oil to a large skillet. Start to grill the bagel halves, cut side up. Grill until the bagel is browned, Turn bagel over and grill the cut side until barely browned. Add an egg to the hole and cook until the white is set.
3. Add a little water to the pan and cover with a glass lid. Cook until the yolk is set to your liking. Remove from pan and top with lox and then some sprouts on the lox. Serve immediately.
10 Friday Jan 2025
Tags
anchovy, black olives, capers, dinner, food, pasta, puttanesca, recipe, recipes, spaghetti
This is really a good version of spaghetti, full of flavor. I have made it before, several times, but I have no idea where the recipe is. Can’t even find it on my computer. I came across this one which is very similar to the one I have made. Fun to make, it only takes about 20 minutes as long as you have all the ingredients prepped. Have a go with it and have fun making it. A classic Italian dish.
Spaghetti Puttanesca
(Spaghetti With Capers, Olives, and Anchovies)
Source: adapted from Serious Eats
Bob and Robin Young, Boise, ID
The Captain’s Shack 10 January 2025
PDF: CS-Spaghetti-Puttanesca.pdf
Note: Pasta that packs an aromatic punch, thanks to garlic, anchovies, capers, and olives. Go light on the additional salt. The anchovy, cspers and olives have plenty.
Prep: 15 mins Cook: 20 mins Total: 20 mins
Serves: 3 to 4
Ingredients:
6 T (90ml) Extra-Virgin Olive Oil, divided
4 med Garlic Cloves, thinly sliced or finely chopped by hand
4 to 6 Anchovy Fillets, finely chopped (1 1/2 to 2 tablespoons)
Large pinch Aleppo Pepper
¼ c Capers, drained and chopped (about 2 ounces; 60g)
¼ c chopped Pitted Black Olives (about 2 ounces; 60g)
1 c (225g) Whole Peeled Tomatoes, preferably San Marzano, roughly broken up by hand, about half a 14-ounce can
One 5-ounce (140g) can Oil-Packed Tuna (optional)
Celtic Sea Salt
8 ounces (225g) Dried Spaghetti
Small handful minced Fresh Parsley Leaves
1 oz (30g) finely grated Pecorino Romano or Parmigiano Reggiano cheese, plus more for serving
¼ t freshly ground Tellicherry Black Pepper
Directions:
In a medium skillet, combine 4 tablespoons (60ml) oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. Adjust heat as necessary to keep it gently sizzling. Add capers and olives and stir to combine.
Add tomatoes, stir to combine, and bring to a bare simmer. If using, stir in canned tuna, flaking it gently with a fork. Remove from heat.
Meanwhile, in a 12-inch skillet, 12-inch sauté pan, or large saucepan of lightly salted boiling water, cook spaghetti until just shy of al dente, about 2 minutes less than package directions.
Using tongs, transfer pasta to sauce. Alternatively, drain pasta through a colander, reserving 1 cup of the cooking water. Add drained pasta to sauce.
Add a few tablespoons of pasta water to sauce and set over medium-high heat to bring pasta and sauce to a vigorous simmer. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dent olive oil, parsley, and cheese. Season with salt and pepper. Serve immediately with more grated cheese at the table. Serve with a good red wine, like merlot.
07 Tuesday Jan 2025
Posted in 5-Stars, Bacon, Captain's Shack, Chowder, Clams, What's For Dinner?
The first time I posted this recipe to this blog was in September 2009. It’s time to enhance it and give the reader some suggestions for the ingredients, especially the clams. Here is a link to the “original” recipe straight from the Jersey Shore and the Cape May area. Here is the Direct Link to the chowder. If you are not sure how to shuck clams, then lightly steam them, about 2 minutes until they are just open. Remove clam from shell and set aside. Strain and save the liquid! And there are markets available for either frozen or canned (which should work fine along with liquid). Walmart, Chef’s Store (Snows chopped) and Whole Foods for national suppliers and in Boise , Reel Foods on Vista Ave. Ok. Here is the recipe, Enjoy!
Tom’s Cove Clam Chowder
Recipe Source: Tom’s Cove, New Jersey
Serves: 8
Ingredients:
6 Bacon slices, diced
3½ c Tomatoes, fresh and chopped, optional
20 oz Clams, fresh and with juice or canned or frozen
2½ T Thyme, dried
Parsley, chopped
1 c Red Onion, diced fine
2 c Hot water
16 oz Heavy Cream
16 oz Clam Juice, if using
3 c Red Potatoes, diced
Salt and pepper to taste
Directions:
In a soup pot, fry bacon until crisp and golden. Sauté onion and 1 t thyme in bacon pot until onion is tender. Add potatoes, tomatoes, if using, water, cream, clam juice and salt and pepper. Cover pot and simmer until potatoes are tender, but not mushy.
Shuck and cut clams into pieces, reserving juices. Add to the pot with the juice. Add parsley and another 1½ t thyme. Simmer to taste. Cool and re-heat for better chowder.
20 Wednesday Nov 2024
Posted in 5-Stars, Buy Local, Cranberries, Recipes, Relish - Various, Thanksgiving, What's For Dinner?
I don’t know when Robin came up with this cranberry relish, probably sometime around Thanksgiving 2017, but it is delicious and is just in time for Thanksgiving next week. We taught the Latin rhythms for 20 years and the tango is one of our favorites. The graphic pictured here is from a BNB in Georgia. You can find the recipe at https://www.rockinrs.com/CS-Robins-Cranberry-Orange-Relish.pdf. Feel free to try it. It’s not difficult. Enjoy it! Great on nextday Turkey Sandwiches.Let us know if you made it and if you liked it.
05 Saturday Oct 2024
Tags
breakfast, dinner, food, hard cooked eggs, nutmeg, recipe, recipes, thyme, white sauce
Here isw an old family recipe, and others I would guess, that my Mother made on a regular basis. I believe that she got the recipe from her mother. Nothing was written down, but it was good and still is, It is an easy recipe; quick and fast. All it takes is hard cooked eggs, whole milk, roux and fresh grated nutmeg, salt and pepper. I do hope you try it as written or with your own versions. ie, try adding chopped spinach or corn to the white sauce.
Creamed Eggs on Toast
Ingredients: 1 T unsalted Butter, 1 T All Purpose Flour, 1 c whole Milk, 4 Hard Cooked Eggs, chopped – 1 Yolk reserved, 1 t fresh grated Nutmeg, Salt and Pepper to taste, 6 slices Bread toasted, Thyme
Directions: Add butter to a medium pan and melt, but do not brown. Add the flour and mix well. Add the milk, chopped eggs, fresh grated nutmeg, salt and pepper and mix well. If the sauce gets to thick, add a little milk. Serve on the toast. Grate the egg yolk over each serving along with a pinch of the thyme. Serves about 3.
Note: When you add the eggs to the white sauce, you can also add chopped spinach or corn or anything you like. Great on toasted sourdough toast or toasted English Muffins.
26 Friday Jul 2024
Posted in 5 Hour Duck, Captain's Shack, Classic Sauces, Cooking Styles, Cream Sauces, Creamed Spinach, Dinner For Robin, Food - French, Food Photos, Food Prep, French Foods, Housemade Sauces, Idaho Greens, Idaho Wine, Local Harvests, Parma Ridge Winery, Photos, Prep Work, Recipe - Seafood, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Seafood, Sea Scallops, viognier sauce, What's For Dinner?
Tags
brasing, Creamed Spinach, food, recipe, recipes, Scallops, seafood, viognier sauce
As you can see, I have changed the opening graphic. I was playing around with AI and came up with several of these. It fits with the Captain’s Shack. Robin and I thoroughly like scallops, especially sea scallops – the larger ones. We also enjoy brazing them, over medium low heat, and that is important. Here is the recipe. I know, there are several recipes available for a Viognier Sauce, but this one is one I came up with. https://www.rockinrs.com/CS-Scallops-Viognier.pdf. The recipe is scaled for 2, but you can easily adjust the recipe to suit your needs without adjusting the sauce.
Notice the light braise on the scallops and it is served with Creamed Spinach. A good combination. I always put fresh grated nutmeg in all by white sauces and a cream sauce is a white sauce. If you make these, and it is not difficult, just watch the heat and cook 2-3 minutes per side, and let us know how you liked them.
20 Monday May 2024
There are several differednt types of Eggs Benedict that one can make. In fact, You can really make them any way you want. The key is in the Hollandaise Sauce, not the eggs combinations. Here are the 3 basic types.
BasIC Eggs Benedict is with ham’ Canadian Bacon or pancetta. Eggs Florentine is with sauteed spinach. Eggs Royale is with smoked salmon. All three breakfasts are created the same, starting with a toasted English muffin, poached eggs and topped with hollandaise sauce. Here is the recipe for Hollandaiuse Sauce that I make from scratch and we love. https://www.rockinrs.com/CIA-Basic-Hollandaise.pdf It may take some practice, but it’s worth it. Just don’t let the temperature get above 130 degrees F.
10 Friday May 2024
Posted in Comfort Food, Duck, What's For Dinner?
I don’t normally reblog posts that I come across on the web, butg this is an exception. Looks like a good duck recipe.
Boise Foodie Guild 