“Eggs Baked in Tomatoes” For Breakfast


Bob and Robin:

This is really a good and very tasty breakfast. Enjoy. There is a recipe for the dish in the blog post.

Originally posted on Boise Foodie Guild:

04Mar2015_1_Ciottonwood-Grille_Robin-at-Arid-Club_GoodReally a super flavor. A great idea that Robin found. But, we find that certain changes should be made – use cupcake tins (pans) for one thing. Basically, the recipe comes from PowWow recipes, Eggs Baked in Tomatoes. We found that the tomatoes have a lot of liquid in them for this recipe. We used Beefsteak, which are super tomatoes. We need a more pulpy tomato, but not a San Marzano or Roma. Wrong shape. I will check at the Boise Farmers Market tomorrow to see what I can find. Here are some photos that I took of our breakfast. Enjoy. I will post the recipe as we used it at the end of this post. Cheers! The tomatoes and the eggs are from the Boise Farmers Market. The herbs are from our garden.

The tomatoes are scooped out and have a large pinch of herbs and salt and pepper in them. We used a cupcake pan so the tomatoes would keep their shape. Take care when you remove them from the pan. Let them cool first. The tomatoes are scooped out and have a large pinch of herbs and salt and…

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Breakfast and Dinner


Bob and Robin:

Wonderful pasta, Eggs in Pockets, Robin’s Icebox Lox Lunch Sandwich, Housemade Pasta and White Wine Reduction and Bacon Wrapped Beef Tenderloin with Bearnaise Sauce. Enjoy!

Originally posted on Boise Foodie Guild:

27Jan20015_1_Captains-Shack_Making-PastaFun times, again, in the kitchen! Fun making our own pasta, and better than some of the store bought “stuff”. Pasta dishes can take all forms and so can breakfast. Here we made two different breakfasts – two days – and a really good pasta dinner. Let’s look at breakfast first. Left-Click any of these photos to see enlarged.

Eggs in Pockets Spray cup cake pan. Shave - slice thin -potatoes and line cups. Bake off to lightly brown at 350 degrees F. Scramble several eggs and add whatever you want to the mix. Pour into cups. Bake at 350 degrees F until eggs are set. Remove from oven and cool. Remove Pockets aand serve.

Eggs in Pockets

Spray cup cake pan with Pam. Shave – slice thin -potatoes and line cups. Bake off to lightly brown at 350 degrees F. Scramble several eggs and add whatever you want to the mix. Pour into cups. Bake at 350 degrees F until eggs are set. Remove from oven and cool. Remove Pockets and serve.

Eggs in Potato Pockets Fresh Peaches and Blueberries

Eggs in Potato Pockets
Fresh Peaches and Blueberries

Lox and cream Cheese cream cheese, red lettuce, shaved onion,  capers, homemade lox

Homemade Lox and Cream Cheese
Acme Bake Shop Sourdough Bread, cream cheese, red lettuce, shaved red onion, sliced tomato, homemade lox, capers

Here is the…

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It’s Been A Long Time – Salisbury Steak Time!


Bob and Robin:

Such a good meal. Not hard to prepare. Even easier to devour. Enjoy!

Originally posted on Boise Foodie Guild:

Every so often, one has a yearning for “things from the past”. In this case, comfort food. A Salisbury Steak and Baked Potato. Not much more basic than that. Add a good and hard to find Idaho wine, and you are in ecstasy!

Salisbury Steak with mushroom dark gravy Baked Potato with butter and chives Toasted Basque Bread

Salisbury Steak
with
mushroom, garden fresh thyme, onion and bacon dark gravy

Baked Idaho Potato
with
butter and garden fresh chives

Toasted Basque Bread

2012 Weston Winery and Vineyards Murray Hill Estate Malbec

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Yummy Breakfast


Bob and Robin:

Here is some information on the Pennsylvania Dutch goodie, scrapple.

Originally posted on Boise Foodie Guild:

………… and very easy to do. Only thing is, you must have scrapple. What? Scrapple. Wikipedia explains scrapple as,

Scrapple Fresh Grapes and Bananas Toasted Basque Bread Basted Eggs

Fried Scrapple with Ketchup
Fresh Grapes and Bananas
Toasted Basque Bread and Huckleberry Jam
Basted Eggs

Scrapple, also known by the Pennsylvania Dutch name panhaas or “pan rabbit,” is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as a rural American food of the Mid-Atlantic states (Delaware, Maryland, New Jersey, Pennsylvania, Virginia and West Virginia). Scrapple and panhaas are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish. Scrapple is found in supermarkets…

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Corn Pie and Sliced Tomatoes. Corn What?


Bob and Robin:

A delicious family traditional dinner for late summer. Use up the “older” corn that you have.

Originally posted on Boise Foodie Guild:

Robin-Bob-In-Kitchen_Looking-RightI went to the Boise Farmers Market on Saturday to get my weekly supply of farm fresh products: eggs, carrots, squash, eggplant, tomatoes, string beans and almond croissants. When I bought my tomatoes, big, wonderful beefsteak ones that actually smelled like a tomato, the lady said, “These will be great in a salad.” I said, “Yes, but they will be much better with a Corn Pie. Sliced tomatoes and corn pie for dinner! Yum.” To which she aked, “Corn what? How do you make corn pie?” So I told her and she seemed amazed. I bought the tomatoes and walked by some other booths, when a lady came up to me and asked, “Are you the one who makes corn pie? How do you make it?” So I told her. Now I will let you know how to make a Corn Pie. It’s not hard. Why all you need is…

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32nd Anniversary Dinner


Bob and Robin:

A great 32 years with Robin and a great Tagine dinner to celebrate our anniversary.

Originally posted on Boise Foodie Guild:

14July2015_2_Captains-Shack_Gardinea_01 -1A happy 32nd anniversary dinner tonight! Thank-You Robin for all that love and those many years! The gardenia pictured here is on our front porch. Last century, when Robin and I would go to a formal dance, I would get her a corsage of gardenia. This plant is fitting and brings back many fond memories.
The dinner tonight, Tagine of Lamb with Peas and Fennel, is a very traditional Moroccan dish and tonight we prepared it in a traditional way – in a tagine.

A tajine or tagine (Arabic: طاجين‎ tajin from the Arabic: طاج‎) is a historically North African Berber dish that is named after the earthenware pot in which it is cooked. A similar dish known as tavvas is found in Cypriot cuisine. The traditional method of cooking with a tajine is to place it over coals. Use of the tajine can be compared to stewing.

Ceramic…

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Good Visit to Pho Nouveau in Boise


Bob and Robin:

Such a great Vietnamese dinner in Boise. No fluff and buff! Just good food. Great service. Every bit a 5-Star restaurant. We’ll go back.

Originally posted on Boise Foodie Guild:

16June2015_1_Pho-Nouveau_SignWe had a great experience and meal last night at the Vietnamese restaurant, Pho Nouveau, 780 W Idaho Street, Boise; (208) 367-1111 and they do take reservations. Really a superb meal. Good to meet our friend, Patty Dorr there and to have a meal with her. Good ambiance in the restaurant; good service without being “pushy”. Here is their website. Just Click This Link. There are downloadable menus on their website for you to printout or just look at. You will get a good idea of what they offer. Weather permitting, they do have a patio for your use. The parking garage is right across the street. Here is what we had and it was all good. Cheers! We will return to Pho Nouveau! On TripAdvisor I rated this restaurant 5-Stars. Which was the best appetizer or entree? Actually, they were all good – I would have…

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Storm and Rainbow


Bob and Robin:

Big T-Storm tonight. Good rainbow. Changed into B&W. Look really good. Enjoy!

Originally posted on Idaho Through the Eyes of a Photographer:

Winter In BoiseBuddy did not seem to mind the storm that came through at about 8:35pm tonight. Much heavy thunder; windy; heavy rain;rainbow – one double rainbow. I got these photos. Enjoy!

"The Storm" Nice rainbow. Faint double rainbow. “The Storm” Nice rainbow. Faint double rainbow.

"The Storm" The rainbow goes through the clouds. “The Storm” The rainbow goes through the clouds.

"The Storm" The rainbow goes through the clouds. Black and whit rendition. “The Storm” The rainbow goes through the clouds. Black and whit rendition.

"Heavy Storm Clouds" “Heavy Storm Clouds”

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Boise Farmers Market Expands Program


Bob and Robin:

Such a great idea, but one that I know is not new. Take the Boise Farmers Market to citywide neighborhoods. AKA-Mobile Market!

Originally posted on Boise Foodie Guild:

20Oct2013_1_Boise-Farmers-Market-Fall-Fundraiser_Bag-LogoThe BFM, Boise Farmers Market, has come up with a novel idea – Take the market to those who can least afford to attend the market at 10th and Grove or any other market in the downtown corridor. In other words, hook up a trailer to a vehicle and take the produce to different neighborhoods. New idea? In the 21st Century, maybe, but I can remember the farmers coming to our neighborhood – in Delaware – and my Mother buying fresh produce that way in season. Look at what they are doing. If you need to enlarge the photos to see them or to print them, Left-Click the photo. From the BFM website, “Spring produce galore! Look for strawberries, asparagus, lettuces, mustard greens, radishes, rhubarb, micro-greens and a whole lot of love. Plus, the debut of the BFM Mobile Market on Saturday, May 23rd!”

The schedule of where the produce trailer will be. The schedule of where the produce…

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