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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Korean BBQ Beef


Yum on the grill!

Boise Foodie Guild

3April2016_1b_New-CharBroil-Grill_Mod-Smoker-BBQ-Grill_Open

Well, I thought this BBQ was good, but then, I like grilled meats. The recipe is in the file above, if you want it. Takes about 2 days, counting the marinating time. Very short to grill on a screaming hot grill.

The beef The beef

Marinating Marinating

Grilling Grilling

Plated with a dipping sauce and sautéed Bok choy. Plated with a dipping sauce and Sautéed Bok Choy.

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Ester Simplot Park Now Open

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14Oct2012_1h_KA_Park_The_PondIt seems like forever since they started the work on this park. And it has been at least a year. But finally, the complex is open and it is awesome! (See the sign below) Many walking and bike paths. Swimming areas, although not today! Boating. Picnic areas. 50 some acres that have been completely altered for the betterment of the public. Today was the Grand Opening and it was jammed. I’d say at least 1000 people there plus dignitaries. And this park will be open year around! Here are some photos from today. Enjoy!

Once there was a dump here. Now a beautiful park complex. This is why we love Boise.

Once there was a dump here. Now a beautiful park complex. This is why we love Boise.

Opening ceremonies in one of the covered picnic areas.

Opening ceremonies in one of the covered picnic areas.

Opening ceremonies.

Opening ceremonies.

New boating areas and new lakes.

New boating areas and new lakes.

A place for solitude and warming in the sun.

A place for solitude and warming in the sun.

The wildlife in the park. Here are some Black Cormorants.

The wildlife in the park. Here are some Black Cormorants.

Snake River AVA Happenings: Updated Oct 26, 2016: Happenings At Parma Ridge


Starting on or about 26 October 2016, it is my goal to have this page dedicated to the Snake River AVA Wineries, winery restaurants and winery bistros featuring Idaho wines. Listing events and othe…

Source: Snake River AVA Happenings: Updated Oct 26, 2016: Happenings At Parma Ridge

Tournedos with Creamed Spinach


So much fun. So little time!

Boise Foodie Guild

captains-shack_2I saw this recipe this morning and really thought it looked interesting. Tournedos with Creamed Spinach. The recipe comes from Rachael Ray, but we have adapted it somewhat. I have also placed some fairly deep information on the recipe. Here is some of that info.

  1. Note: Tournedos are: A beef tenderloin, known as an eye fillet in Australasia, fillet in France, the United Kingdom, South Africa and Germany, is cut from the loin of beef.
  2. tournedos-rossini-1Tournedos Rossini (pictured here) is a French steak dish, perhaps created for the composer Gioachino Rossini by French master chefs Marie-Antoine Carême or Adolphe Dugléré, or by Savoy Hotel chef Auguste Escoffier. The dish comprises a beef tournedos (filet mignon), pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras briefly pan-fried at the last minute. The dish is garnished with slices of black truffle and…

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Make Your Own Sauerkraut!


It’s that time of year ……………..!

Boise Foodie Guild

captains-shack_2Not at all difficult to make. It just takes some prep time, about an hour or so; a clean crock for fermenting the cabbage, there are really nice ones online; fresh cabbage, this is the perfect time of year to get some great cabbage from your local Farmers Market; a good recipe and many are available. Here is our recipe for Sauerkraut and you can modify this anyway you want to make it “yours”. Recipes, like dance routines, are only suggestions. The recipe listed here is also on permanent file in the Boise Foodie Guild Recipes listed above. Here is the process that I use. In the final photo, I seal the cabbage from air by (1) Covering the top of the cabbage with uncut cabbage leaves and not plastic, and (2) Make sure the water seal on the top of the crock is always full. At times, you will…

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Question – What is sriracha?


Like it spicy? Look at this aarticle about Sriracha.

Boise Foodie Guild

sriracha-bottleActually, a very good question and I think Wendy Haight Scribner, on FaceBook, for asking, “What is “sriracha” and how do you use it when you cook??I just saw a video for pork chops and I’m wondering what this is made of?”
Well, Wendy and others, generally speaking sriracha is a red, spicy sauce a lot like hot sauce, but not as hot as jalapeno sauce. It really is a good one and we keep a jar in the refrigerator all the time. I’ll get you a better definition. From Wikipedia we read that,
inquiring minds need to know:

Sriracha (Thai: ศรีราชา, Thai pronunciation: [sǐː rāː.t͡ɕʰāː]; English /sᵻˈrɑːtʃə/) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in Chonburi Province of eastern Thailand, where it may have…

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Chilean Wines Served at TVWS


Great night of Chilean wines at TVWS!

Treasure Valley Food and Wine Blog

10Sept2014_1_TVWS-Basque-Wines_2012-Serres TempranilloMany, many thanks to Garry Scholz for putting on a great event, even though he was fighting laryngitis. Some really good wines were presented to almost 30 people who attended. It seems as though the pre-pay through Brown Paper Bag was a success. If you want to attend, you will need to buy tickets in advance of the event. The TVWS then informs Meadowlake of the number of people who have paid and will be attending. The fee is non-refundable! I had to find someone to take one of our tickets as Robin could not be there. If you want to be on the invitation list, please let someone on the Board and you will be sent an invitation. (Here is a link to the TVWS Board of Directors) Here is what we had tonight. Enjoy!

One of the better wines, in my opinion. One of the better wines, in my opinion.

Some goodies on the appetizer table. Some goodies on the appetizer…

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A Hollandaise Sauce Variation


A yummy variation on the traditional Hollandaise Sauce.

Boise Foodie Guild

28Feb2016_1b_Captains-Shack_Waffle-Biscuits_Benedict_Salmon_and_Ham_Fruit_SausageHere is an interesting Hollandaise sauce – one of the Mother Sauces – that goes very well with Eggs Benedict, but with a twist. On the recipe as a note, is a description of Aleppo Pepper that is used in the recipe. A portion of that description, is printed below. This pepper can be found at Whole Foods and William Sonoma. Mildly spicy. Very fragrant. The recipe can be found in the Recipe File above and will be a permanent addition. For now though, here is a link – Roasted Garlic and Tomato Hollandaise. Try the recipe and let us know what you think.

Aleppo pepper (Arabic: حلبي فلفل / ALA-LC: fulful alab Ḥ ī) is a variety of Capsicum annuum used as a spice, particularly in Middle Eastern and Mediterranean cuisine. Also known as the Halaby pepper, it starts as pods, which ripen to a burgundy color, and…

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