Brunch at Parma Ridge Bistro!


Great Sunday Brunch at Parma Ridge Winery and Bistro.

Treasure Valley Food and Wine Blog

26oct2016_1_parma-ridge_dusk-viewIt was great to get back to Parma Ridge Winery and Bistro. It’s been a while. And this time, we sat at a large table and others, who we did not know, joined us. What fun meeting some new folks. And Chef Storm still does a great job in the kitchen, as does his crew. Thanks for a great brunch! We also had some un-labeled wine, 2015 Parma Ridge Carmenere and a 2016 Parma Ridge Chardonnay – unoaked! I am not a Carmenere fan, but this was superb and will go good in any cellar. Very fruity and smooth. Went very well with the chowder and thee Brunch Burger. The 2016 Chardonnay has also a superb wine. Unoaked helped! How good were these wines? We bought some of each. Look at their site: Parma Ridge Winery and Bistro Here’s what we had for our brunch. See you there sometime? Hope…

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3 Horse Ranch Vineyards Wine Dinner at Bella Aquila


Awesome wine dinner at Bella Aquila in Eagle, ID

Boise Foodie Guild

31jan2017_2_3-horse-ranch_bella-aquila_frontBella Aquila Restaurante in Eagle, ID sponsored the 3 Horse Ranch Vineyards wine dinner. A full 6 course dinner was served with as many 3 Horse Vineyards wines. The participation was superb and the crowd enjoyed themselves. It was good to see the Cunninghams again – it has been a while. They are the owners of the winery. Also they have added Brandon St-Martin to their staff as the winery manager. Just look at this menu. (You can Left-Click any of these photos to see them enlarged.)

Gary Cunningham, owner of 3 Horse Ranch Vineyards, talks to the crowd. Gary Cunningham, owner of 3 Horse Ranch Vineyards, talks to the crowd.

Brandon St-Martin, Manager Brandon St-Martin, Manager

The menu. Look what you missed! The menu. Look what you missed!

Passed Appetizers. Passed Appetizers.

 Arugula Leaf Salad tossed with White Pear Vinaigrette, Fresh Pear, Polenta Croutons and Truffle Cheddar Cheese

Arugula Leaf Salad tossed with White Pear Vinaigrette, Fresh Pear, Polenta Croutons and Truffle Cheddar Cheese

 Baked Idaho Trout with a Strawberry Beurre Rouge, Roasted Almond Rice Pilaf and Asparagus

Baked Idaho Trout with a Strawberry Beurre Rouge, Roasted Almond Rice Pilaf and Asparagus

 Braised Leg of Lamb servedx over Creamy Risotto

Braised Leg of Lamb served over Creamy Risotto

 Pepper Crusted Smoked Flat Iron Steak, Bourbon Glaze, Twice Baked Fingerling Potato and Baby Carrot

Pepper…

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Under Trump’s Orders: EPA in Lockdown!

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02nov2016_1e_ester-simplot-park_opening-day_cormorantsJust thought you might like to know, “From an EPA staffer:
“So I work at the EPA and yeah it’s as bad as you are hearing:
The entire agency is under lockdown, the website, facebook, twitter, you name it is static and can’t be updated.
All reports, findings, permits and studies are frozen and not to be released. No presentations or meetings with outside groups are to be scheduled.
Any Press contacting us are to be directed to the Press Office which is also silenced and will give no response.
All grants and contracts are frozen from the contractors working on Superfund sites to grad school students working on their thesis.
We are still doing our work, writing reports, doing cancer modeling for pesticides hoping that this is temporary and we will be able to serve the public soon.
But many of us are worried about an ideologically-fueled purging and if you use any federal data I advise you gather what you can now.
We have been told the website is being reworked to reflect the new administration’s policy.
Feel free to copy and paste, you all pay for the government and you should know what’s going on. I am posting this as a fellow citizen and not in any sort of official capacity.”
If you share, please do so with copy and paste.”
So are you ready for Trump’s version of environmental protection?

Wild Root Cafe and Market at the JUMP in Boise


Robin and I had a good evening of food and wine.

Boise Foodie Guild

21jan2017_1a_jump-wildroots_prep-areaA good evening. Thanks to the JUMP Staff (Jack’s Urban Meeting Place – named for Jack Simplot) for their assistance in having a wheel chair available for Robin and handicap parking available for the car. Security was extremely helpful as was the Staff.
I believe that this was the first time that Wild Root Cafe and Market was at the JUMP. They are located at 276 N 8th Street, Boise, ID 83702, Call. (208) 856-8956 Their hours are: 8:00 AM – 3:00 PM – Monday – Wednesday; 8:00 AM – 8:00 PM – Thursday-Saturday; Brunch served until 3:00 PM on Saturday; Closed Sunday. Kitchen closes 15 minutes prior to closing. Here is what wa on the program tonight.

The menu was really interesting. The menu was really interesting. Mignardises are: Small sweet tid-bits served at the end of the meal (after dessert), usually with coffee. It’s derived from the old French word, “Mignard” which…

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Norwegian Cheeses and Idaho “Wingin’ It Sauce”


Good article on Norwegian cheese and on Idaho Wing Sauce.

Boise Foodie Guild

No. I don’t think together. But the cheese is awesome – just don’t ask me to pronounce it – and the Wing Sauce is sweet, yet spicy. A wonderful addition to any table. But first, the cheese.

 (L) Gtetost and (R)

(L) Gjetost and (R) Tine Ekte Gjetost

Gjetost is a Norwegian cheese made from the whey of cow and goat milk. “… Gjetost is an artless cheese. It has no crystals, no shards, no holes, no rind, no mold. It is not smudged with ash nor washed with Cognac. Caves do not age it.

In fact, gjetost (pronounced YEH-toast) is more like fudge than cheese. A product of Norway, it is made by boiling the whey left over from traditional cheese production. It is stirred and condensed over heat until reduced to one-quarter its original volume. The sugars in the lactose caramelize, and the cheese becomes thick enough to pour into rectangular molds…

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Saga of the Hot Tub Canopy

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16July2015_1_State-And-Lemp_RobinNot funny! After 19 1/2″ of snow – glad it was a “dry” snow and not wet – some equipment fails. In this case, our canopy over the hot tub collapsed. Now the questions: (1) Did the hot tub get damaged, (2) Is the pump and water level and temperature OK? and (3) Did the top sustain any damage? Good news! The tub is fine. Pump, water level and temperature fine. The top did not get damaged. The only thing that was destroyed is the canopy. 7 years old. So, it is time to try to clean up as much as possible before the next storm comes through. Left-Click these photos to see them enlarged.

19 1/2" of snow! The most in Boise since 1984.

19 1/2″ of snow! The most in Boise since 1984.

This is what I walked out back to. Pump OK? Heaters? Top? Water level? Yup! All OK.

This is what I walked out back to. Pump OK? Heaters? Top? Water level? Yup! All OK.

Starting to remove debris and try to save the end pieces. Canvas is destroyed as are the supporting members.

Starting to remove debris and try to save the end pieces. Canvas is destroyed as are the supporting members.

Removing snow, that is now very wet and salvaging the end pieces of the canope.

Removing snow, that is now very wet and salvaging the end pieces of the canope.

Side rails and supports, 3/4's removed. Tarps saved and the sun screens, too. Snow cleared on most of the tub and surrounding. Blue tarp added to top and to the smoker (background) Salvageable lights collected and power cord collected.

Side rails and supports, 3/4’s removed. Tarps saved and the sun screens, too. Snow cleared on most of the tub and surrounding. Blue tarp added to top and to the smoker (background) Salvageable lights collected and power cord collected.

Despite all of this, Boise can be beautiful in the Winter. The snow just has to stay in the mountains, which it usually does.

Despite all of this, Boise can be berautiful in the Winter. The snow just has to stay in the mountains, which it usually does.

Christmas Eve Brunch


Such a good and easy brunch!

Boise Foodie Guild

Desert Mopuntain Ribeye Toasted Bruchetta with Rubbed Garlic Sunnyside Up Eggs

Porcini Crusted Desert Mountain Ribeye
Toasted Acme Bakeshop Bruchetta with Rubbed Garlic
Sunnyside Up Meadowlark Farms Eggs
2016 Parma Ridge Tre Bianchi

Now how good is this? Looks difficult to do, but surprisingly easy. Guess you want the recfipe. Here it is; Long but easy.

Porcini Rubbed Ribeye and Eggs

Adapted from: Chef Mario Batali
Ingredients – Porcini Rubbed Ribeye:
2 T Sugar
1 T Celtic Sea Salt
1 t freshly ground Tellicherry Black Pepper
1 t Red Pepper Flakes
¼ c Porcini Mushroom Powder
5 cloves Garlic, peeled and minced
¼ c Olive Oil
2 Ribeye Steaks, bone-in, 2-inches thick

Ingredients – Bruschetta and Eggs:
2-3 T Olive Oil
4 lg Eggs
1 loaf crusty Italian bread, sliced ½-inch thick
3 cloves Garlic, peeled
Extra-Virgin Olive Oil, to drizzle
large crystal Celtic Sea Salt, to garnish

Directions – For the Porcini-Rubbed Ribeyes:
In a small bowl add the sugar…

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Wonderful 5-Hour Roasted Duck


Superb 5 Hour Roasted Duck. Easy to do and soooo good! Try it. You’ll like it.

Boise Foodie Guild

captains-shack_1Love to make this and it really is so easy. 5 Hour Roasted Duck and add to that some Roasted Root Vegetables and 5 Hour Roasted Duck Sauce, also really good with ham, and you will have a superb and wonderful dinner. A good 2013 Indian Creek Petit Verdot goes extremely well with it.

Several people have asked how to make the duck. Basically – season with Celtic sea salt and fresh ground Tellicherry Black Pepper, stuff with sweet apple and pear, prick the skin all over and cook in a 300°F oven and turn every hour for 5 hours. Last hour raise temperature to 350°F. Do not cover throughout the cooking process.

First of all, the moon must be full. If not, the recipe may not work. First of all, the moon must be full. If not, the recipe may not work.

Duck has been salt and peppered and stuffed with Braeburn Apple and Bosch Pear. Duck has been salt and peppered and stuffed with Braeburn Apple and Bosch Pear. Oven is preheated to 300°F

After each hour, turn the duck and prick the skin. This is after 1 hour. After each…

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Thanksgiving 2016


Fun to do and a Yummy Thanksgiving!

Boise Foodie Guild

26Feb2016_1_Sushi-Joy_Robin_Right-FacingAnd a great day it was! Dinner finished almost on time. Marnie, Chris and Anna joined us. The turkey tuned out fantastic – the first time I have done a spatchcock turkey and it was awesome. Veggies roasted great. Turkey was moist, tender and delicious. I took several pictures on my phone – 3 – of the dinner plated, Marnie and Robin and Chris and Anna, but they never appeared on my phone. They’re out in La-La land somewhere. Here, though, are some photos of preparing the dinner and maybe I’ll make a photo of the plated dinner – at least close to it. Cheers – This was really fun to do!

Getting the Bacon Wrapped Dates ready. Stuffed with Chopped Almond. Getting the Bacon Wrapped Dates ready. Stuffed with Chopped Almond.

Dates ready for the oven. Dates ready for the oven.

Mushroom Stuffed Puff pastry. Mushroom Stuffed Puff Pastry.

Finished product. Finished product.

Turkey has been spatchcocked (backbone removed) and sitting on heirloom root vegetables - carrot, parsnips and onion - to keep the turkey off the bottom of the pan. Turkey has been spatchcocked (backbone removed) and sitting on heirloom root vegetables – carrot, parsnips and onion…

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