Greatly Improved Sausage Gravy


Thanks to Chef Storm Hodges for his suggestions and guidence.

Boise Foodie Guild

A couple of weeks ago I was talking to Chef Storm Hodges of Parma Ridge Winery Restaurant about sausage gravy. He makes an awesome biscuits and gravy that are rightly called Best Ever Biscuits and Gravy with a Fried Egg served Sundays for brunch at the winery. And they are that good. I spent many years in south central Tennessee where biscuits and sausage gravy are a mainstay – especially with fresh poke greens. But Chef Storm’s sausage gravy is far superior! Yes it is! Thank you Chef for your suggestion.

Acme Bakeshop Toasted Sourdough Imkproved Sausage Gravy Over Easy Eggs

Acme Bake Shop Toasted Sourdough
with
Improved Sausage Gravy
Over Easy Eggs

Up to now, I always made my sausage gravy, or any gravy for the matter, using a roux of butter and flour. That probably has come to an end. Here is the recipe for the above pictured Toasted Sourdough and Sausage Gravy. (I didn’t have any biscuits…

View original post 144 more words

Slow Cooker Cooking


Good article on using your over recipes in the crockpot. What to watch out for and how to adapt the recipes.

Boise Foodie Guild

Crock-Pot-Blog-Post_PhotoAh yes. The infamous Crock-Pot, or Slow Cooker. In the article by the HUffington Post, A Brief History Of The Crock Pot, The Original Slow Cooker, they state that “… People tend to use the terms “Crock Pot” and “slow cookers” interchangeably, but they are not, in fact, interchangeable. While all Crock Pots are slow cookers, not all slow cookers are Crock Pots…Don’t get too disappointed. Just because the Crock Pot is a brand doesn’t mean it doesn’t have an interesting back story. In fact, the Crock Pot’s story is rooted in Jewish mothers and beans. The device was inspired by a dish the inventor’s mother told him about. From a humble bowl of bean stew grew a kitchen ware empire. Here’s the story:…Irving Naxon applied for a patent for a food heating device in 1936. His device consisted of an insert, held up by a case that held…

View original post 928 more words

33 Anniversary at Capitol Cellars in Boise


Superb 33rd anniversary dinner!

Boise Foodie Guild

14July2016_1b_33-Anniv_Capitol;-Cellars_GlasswareYou bet. Our 33rd wedding anniversary and Bastille Day celebration at Capitol Cellars with awesome French foods and wines. Visit theem at the preceeding link or at 110 S 5th St., Boise. (208) 344-9463. A great time and thank-you Marnie for joining us and thank-you to Dr and Mrs Jutzy – she was celebrating her birthday! It was a celebration dinner! The loud dude who sat at the end of our table should have stayed home! At any rate, it was a superb evening! Definitely 5-Star dining. They source their food products from local farmers. Just look at what we had.

The menu for the evening The menu for the evening

Logan Symser, General Manager, sabers a bottle of champagne. Logan Symser, General Manager, sabors a bottle of champagne.

Table decorations Table decorations

When we arrived, each one of us received a glass of 2015 Nicolas Pinot Noir Rosè. Then dinner started.

Seared Hudson Valley Foie Gras brioche toast, broiled apricots, raspberry-balsamic glaze and micro greens 2006 Maison Nicolas Sauterne

Seared Hudson Valley Foie Gras
brioche toast, broiled apricots, raspberry-balsamic glaze and micro…

View original post 71 more words

The Infamous Hotdog!


It’s time for grilled hotdogs!

Boise Foodie Guild

3April2016_1b_New-CharBroil-Grill_Mod-Smoker-BBQ-Grill_OpenAh yes! That ballpark treat! The fresh grilled hotdog rolling in the sand at the beach … or at the shore. Wherever or however, there is nothing better, IMNSHO, than a grilled hotdog or brat. I have two that I really like. But to be fair, all three of these types of hotdogs are good. Different flavors. Different textures. Different tastes. And the condiments that you might put on any one of these treats, will alter that flavor. Generally in a good direction.

Robin likes t he Hebrew National Hotdogs. And I must say, they're not bad. Robin likes the Hebrew National Hotdogs. And I must say, they’re not bad.

The Falls Brand, from Twin Falls, Idaho But I like the Falls Brand, from Twin Falls, Idaho

or the Johnsonville Cheddar Brat, or any of their brats. or the Johnsonville Cheddar Brat, or any of their brats.

And which one do I like best? It’s a mood thing. Or a beer thing. Which one will go better with a Stella and some fresh made baked beans. Maybe a little potato salad…

View original post 349 more words

Hat Ranch/Vale Wine Co Wineries Featured at Chandlers Steak House in Boise


Hat Ranch - Vale CollageChandlers Prime Steaks and Fine Seafood in Boise presented a wine dinner featuring Hat Ranch/Vale Wine Co Wineries. Great food and wines and we were privileged to be there. And I did find out that Hat Ranch Winery does have a Petit Verdot that is not blended with anything. It is 100%! One of the few and I do like a good Petit Verdot. We did start with a good Hors d’oeuvre of endive stuffed with Roquefort and walnut – which was very good – and a crostini with tapenade. Also served was puff pastry with fromage blanc. Whenever possible Chandlers uses all local, Idaho products.
But before we could start this fantastic wine dinner, we sat at the bar and asked the Bar Tender if he had a drink made with elderflower. In fact, he does – two of them. One somewhat sweet and the other slightly tart. We got one of each to compare. I liked the somewhat tart one best. The drink is not on the bar menu, so you must ask for it.

Elderflower Cocktail

Elderflower Cocktail

The dinner bell was rung so we adjourned to the dining room. And this is what we had. Enjoy, we did!

The Menu

The Menu

Day Boat Scallop pan seared and set on a truffled potato cake with shiitake mushroom in a citru butter 2014 Vale Viornier

Day Boat Scallop
pan seared and set on a truffled potato cake

with
shiitake mushroom in a citrus butter

2014 Vale Viognier

Wine that was served with the duck.

Wine that was served with the duck.

Duck Two Ways  seared breast and leg confit on a red cabbage and apple slaw with port wine reduction and mascarpone polenta

Duck Two Ways
seared breast and leg confit on a red cabbage and apple slaw

with
port wine reduction and mascarpone polenta

Intermezzo Red Wine Sorbet

Intermezzo
Red Wine Sorbet

Braised Beef Cheeks with celery root and parsnip puree wilted frisee and sherry jus 2012 Vale Merlot

Braised Beef Cheeks
with
celery root and parsnip puree
wilted frisee and sherry jus

2012 Vale Merlot

Manchego accompanied with wild honeycomb candioed walnuts and fresh berries 2013 Hat Ranch Tempranillo

Manchego
accompanied with
wild honeycomb
candied walnuts and fresh berries

2013 Hat Ranch Tempranillo

An extra that we ordered - Escargo that went very, very well with the Tempranillo. We shared the escargo with our table.

An extra that we ordered –

Escargo

The escargo went very, very well with the Tempranillo. We shared the escargo with our table.

There is our wine dinner. Delicious! And the wines were superb.

40th Birthday Party for Ravenswood Winery


18June2016_8_Ravenswood-BDay-Partytime_SignAnd such a great party it was! 80 people plus attended and we felt quite honored to be included. Robin did help start the winery back in the early to mid 1970’s. From their web page, “On a fall day in 1976, as ravens taunted from tree branches above, Joel Peterson worked doggedly to bring in four tons of grapes before a looming thunderstorm hit. The fruit he crushed that night was used for one of two single-vineyard Sonoma County Zins – the first wines to bear Ravenswood’s signature ring of ravens. The fledgling winery got off to a great start when those wines came in #1 and #2 at a prestigious San Francisco tasting in 1979. With the critical thumbs-up, Joel was able to gather a few wine-loving investors to help get his winery off the ground. He still didn’t have enough money to buy property, so he looked around for more grapes.” Ravenswood Winery, web page.
But before we get there, we had to travel. Here are some of the places we stopped. Donner Summit is the high pass before we hit the Sacramento Valley.

Here we are. See the snow?

Here we are. See the snow?

And in case it snows too deep, one can always find the fire hydrant.

And in case it snows too deep, one can always find the fire hydrant.

Robin enjoys some fried chicken.

Robin enjoys some fried chicken.

And so does a chipmunk.

And so does a chipmunk.

Such a great market to re-stock your supplies.

Such a great market to re-stock your supplies. Corti Brothers web page. If in Sacramento well worth the stop. But you can order online, also.

How about some really wonderful prosciutto?

How about some really wonderful prosciutto?

Lunch. and Corti Brothers Red Potato Salad, melon and Verner's Ginger Ale.

Lunch. Prosciutto and Corti Brothers Red Potato Salad, melon and Verner’s Ginger Ale.

Mango ice cream and fresh mango. Slightly spicy.

Mango ice cream and fresh mango. Slightly spicy.

How about a pork tamale?

How about a pork tamale?

Our motel in Sonoma.

Our motel in Sonoma.

Beautiful flowers.

Beautiful flowers.

18June2016_3a_Ravenswood-BDay_El-Pueblo-Motel_Yellow-Flower_Good

Love the gardens in the motel atrium.

Love the gardens in the motel atrium.

And the gargoyle.

And the gargoyle.

Cat fountain.

Cat fountain.

And the night before the super Ravenswood birthday, we must eat dinner. Here’s what we had at the Sonoma Grille. Super patio eating, if you wish. Awesome meal!!

18June2016_5a_Ravenswood-BDay_Sonoma-Grille_Front-Sign

Patio area.

Patio area.

This dip was delicious. Garlic-Pesto-Butter. The two wines wwere piniot noirs. (L)

This dip was delicious. Garlic-Pesto-Butter. The two wines were pinot noirs. (L) 2013 Cline Pinot Noir, Sonoma Coast and (R) 2013 Trecini Pinot Noir, Russian River Valley. I liked the Trecini best. Bigger, fuller. Wonderful.

Fresh oysters. They were delicious!

Fresh oysters. They were delicious!

Robin had these Lamb Chops in Curry Sauce with Crispy Polenta and Fresh Vegetables

Robin had these

Lamb Chops in Curry Sauce
with
Crispy Polenta and Fresh Vegetables

I had NY Steak in a Pinot Noir Reduction Potato Fingerlings and Fresh Vegetables

I had

NY Steak
with
Pinot Noir Reduction
Potato Fingerlings and Fresh Vegetables

And to go with chocolate, (L) Riesates and (R) Sauterne

And to go with chocolate, (L) Rivessaltes, historic sweet wines of eastern Roussillon and (R) Sauterne

Awesome Chocolate Torte

Awesome Chocolate Torte

Chocolate Mousse

Chocolate Mousse

And now to Ravenswood Winery. Happy 40th Birthday!!

18June2016_8_Ravenswood-BDay-Partytime_Sign

The menu for the party and 80+ guests.

The menu for the party and 80+ guests.

Library wines for dinner.

Library wines for dinner.

Light wines with the appetizers.

Light wines with the appetizers.

The special birthday wine. Very limited. At least were able to get 1 case.

The special birthday wine. Very limited. At least were able to get 1 case.

Ceviche for an appetizer. A little spicy but good.

Ceviche for an appetizer. A little spicy but good.

Some barrel storage.

Some barrel storage.

A small barrel. That's Chris standing there. He is 6' tall.

A small barrel. That’s Chris standing there. He is 6′ tall.

Robin, Chris, Marnie and Joel Peterson, winemaker and known as the "God Father of Zinfandel".

Robin, Chris, Marnie and Joel Peterson, winemaker and known as the “God Father of Zinfandel”.

Winemaker Joel Peterson

Winemaker Joel Peterson

Some of the crowd.

Some of the crowd.

Winemaker in training and Chris.

Winemaker in training Gary Sitton and Chris.

Also sitting at our table.

Also sitting at our table.

BBQ Pork. Yum.

BBQ Pork. Yum.

BBQ Chicken

BBQ Chicken

Grilled Cauliflower

Grilled Cauliflower

Cookies

Cookies

Dinner plated

Dinner plated

breakfast the next morning before departing at the Sunflower Caffe in Sonoma.

18June2016_7_Ravenswood-BDay_Sunflower Cafe_Sign

Joel was gracious enough to join us.

Joel was gracious enough to join us.

The patio.

The patio.

California breakfast Sandwich.

California Breakfast Sandwich.

California Omelet

California Omelet

And now ………….. Back to Boise!!

Boise Mobile (Farmers) Market


Such a great service to the Boise community!

Boise Foodie Guild

05June2016_1b_BFM_Mobile-Market_Flyer-GraphicIt was great to see then new Mobile Market at the Boise Farmers Market this past Satrurday. And to meet and talk to Tamara Cameron, who operates the Mobile Market for the BFM, Boise Farmers Market. (See their permanent link as listed in the sidebar. I do have an issue with their webpage and will discuss it with the Market Director.)
The vehicle really seems to be well designed and can carry a good supply of farm fresh produce to the community and to those who can not make it to the market for some reason or another. IMNSHO, this is a huge community service!
I would be remiss if I did not mention some of the organizations who sponsor and assist in the program and have supplied the vehicle, produce and services – Boise Farmers Market, Idaho Womens Charitable Foundation, City of Boise, St Luke’s Hospital, Eat Smart…

View original post 49 more words

Ultimate Burgers!


It’s burger and grilling time. Here are some wonderful burger recipes and suggestions. Have fun!

Boise Foodie Guild

‘Tis the season for that infamous burger. Here are some suggestions that you may like. Have fun with these. Most of the ingredientsn for the recipes listed below, can be found locally in Boise – Desert Mountain Farms for beef products, Acme Bakeshop for superb burger buns, Purple Sage and True Roots for vegetable products. If in Boise, check out the Boise Farmers Market.
3 Burgers Graphic

From Burgers Outdoor Grilling, here is the carmelized onion recipe.

Red Wine Caramelized Onions

Recipe adapted from Angie Mar, The Beatrice Inn, New York, NY
Makes 1½ cups

Ingredients:
2 tbsp olive oil
1 lb (2 medium) yellow onions, thinly sliced
1 c Cabernet Sauvignon, divided
2 tbsp sugar, divided
sea salt and freshly ground black Tellicherry pepper

Directions:
In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook until translucent and lightly caramelized, 20 minutes. Add…

View original post 671 more words

Time to Start Griling.


It’s that time of year to fire up the grill! Here is some good information for the 3-2-1 Method for prok ribs.

Boise Foodie Guild

3April2016_2d_New-CharBroil-Grill_Mod-Smoker-BBQ_Grill-WorkingI have been hearing a lot in the past several years about the 3-2-1 Method of grilling ribs. Here is the latest information that I could find. Not difficult at all and some of the pro grillers use this method. In his article, The Controversial 3-2-1 Method for Ribs, Steven Raichlen, Grilling Authority, http://www.barbecuebible.com, says that,
“Competition barbecuers sometimes call it the “Texas Crutch.” In a nutshell, you break cooking ribs into 3 time blocks:

3 hours of smoking unwrapped at 225º F, followed by
2 hours of cooking wrapped in foil (with a little liquid, such as apple cider), followed by
1 hour of cooking unwrapped at a higher temperature, with a generous basting of barbecue sauce

The process gives you meat so tender it virtually slides off the bone, with the multiple layers of flavor most of us associate with great barbecue. And within a predictable 6-hour…

View original post 677 more words

Soft Cheese Information


Great information on soft cheese and wine by Robin.

Treasure Valley Food and Wine Blog

Home Winemaking 101 - Main EventRobin wrote this wonderful explanation particularly for the TVWS (Treasure Valley Wine Society) Board, but I think it needs to be read by a wider audience. And, she is certified in cheese knowledge. There is a photo at the end of the article of the cheeses she is talking about. Enjoy!

Triple Cream Cheeses
for
TVWS Board mtg. May 24

USA Cowgirl Creamery Petaluma and Pt. Reyes station – Organic Mt. Tam
$29.99/ lb Cows milk

French St. Andre Triple Cream Brie from near Burgundy, France
$14.99/lb…. Cows milk

La Tur Caseificio dell Alta Langa, Italy
Pasteurized Cow, Goat and Sheep 3 milk Soft ripened cheese.
$25.99/lb

Bread $2.49 Grapes $8.50 @$3.99/lb

Broadbent Selection NV Vino Verde $8.99

Macedon 2015 Pinot Noir – Macedonia north of Greece. $14.99

Americans consume 33lbs of cheese/year
There are 2000 varieties of Cheese first made ~ 8000 BC. Some Milk was stored in…

View original post 94 more words

Follow

Get every new post delivered to your Inbox.

Join 1,105 other followers