What Onion Should I Use?


Good onion information.

Boise Foodie Guild

Whenever you are creating a fantastic meal or appetizer, and you want to use some onion, do you know which one or type to use? I don’t always know. So here is a useful graphic that may help you to decide which one to use. Personally, I usually pick a red onion or a honey sweet one. And that’s just a matter of personal preference. Maybe I should check this chart! Left-Click the graphic to enlarge it or save it and print it out.

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Thanksgiving Feasts


When you retire, birthdays and major holidays are week long events. This past Thanksgiving was no different for us. Even the 415 mile round trip drive to Sun Valley, ID., via Twin Falls and the Blue Lakes. We took our friend and neighbor, David, to Sun Valley to see his parents, Susan and Walt – they treated us to a delicious buffet at the Sun Valley Inn – via Twin Falls and the Blue Lakes. Here you can travel and eat and drink wine with us on our sojourn. Enjoy the photo-trip! Left-Click the photos to see them enlarged.

Thanksgiving with Marnie and family and friends.

Robin, Mui Stowe and Myra Heueta

Myra, Myra’s friend, Eric and Marnie
Anna. Chris was helping in the kitchen.
“A little wine for thy stomachs sake.”
Mui made an awesome Thai Squash Soup.
Eric made this great fresh Salmon Dip.
Chris made the Wilted Lettuce Salad.
Dinner is plated.
Pumpkin Pecan Pie and Anna’s Cheese Cake with Strawberries.

And then we drove the 415 mile round trip sojourn to Sun Valley via Blue Lakes in Twin Falls, ID.

Blue Lakes, Twin Falls, ID
Blue Lakes
David at Bridal Veil Falls, Blue Lakes Canyon. The green in the water is watercress.
Sun Valley Inn Thanksgiving Buffet.
Salad Bar
Steamship Roast.
Ham
Turkey
Plenty of desserts were offered.

But no week is complete with some breakfast. How about –

Turkey Omelet with Cranberry and Crema. Acme Bakeshop Toasted Sourdough with Huckleberry Cranberry Jam.
And after returning from Sun Valley and Blue Lakes – where we (David) picked fresh watercress – I made Robin this Toasted English Muffin with Cream Cheese, Fresh Watercress and Lox.

Ah! Retirement is so great with family and friends. Cheers!

Turkey Cooking Times


Good turkey information here.

Boise Foodie Guild


Every year I get a flood of questions at this time of year, of how to cook a turkey. This year – and this season – is no different. Here is a printable link for a PDF file of this information – Calculate Turkey Cooking Times

Calculate Turkey Roasting Time and Temperature

The simplest say to figure out turkey roasting times is to calculate 13 minutes per pound at 350°F for an unstuffed turkey (that’s about 3 hours for a 12- to 14-pound bird). Check the temperature about 3/4 of the way, and then again every 10 minutes, and roast until the temperature reads 165°F (or 150°F as the case may be) when checked at the thickest part of the thigh and the thickest part of the breast.

If, however, you prefer to roast your turkey at a higher or lower temperature, follow these guidelines.

If your turkey weighs 12…

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Fun at Parma Ridge Winery and Bistro


It’s supposed to be sunny and beautiful, why not join us on the patio! Join us this Weekend with Wonderful Wine, Fabulous Food and an Amazing View

ATTENTION ALL CUSTOMERS
Our wines are now available for purchase at the Alberstons Marketplace in Meridian!
Enjoy our 2018 Avielle, Rosé of Merlot
2018 Tre Bianchi, Three White Blend
2016 The Last Zin & 2016 Reserve Merlot

For those that purchase a bottle (or more) of wine at the Marketplace, bring in your receipt to Parma Ridge to receive a FREE GLASS OF WINE (white for white or rosé bottles purchase and red for red bottles purchased)
We want to show Albertson’s what a great product we have! Thank you for your loyal support!

NOW OPEN 12-7 p.m. on WEDNESDAY & THURSDAY
We now offer flatbread, salads, sliders & fries in addition to our small bites menu on these days.
Join us for Happy Hour from 4-6 p.m. on Wednesday – Friday and enjoy Drink & Food Specials.We are open Friday & Saturday from 12-9 p.m., and Sunday 11 am- 5 pm with our Full Bistro Menu, Wine Tasting & Beer. Reservations Required for Dining after 5 p.m. Friday & Saturday.
You can now text us at 208-946-5187 to make a reservation.

FISH & CHIPS this Friday on the Ridge
Two Large Pieces of Beer-Battered Cod with Rosemary Garlic Truffle Fries and Homemade Tarter Sauce for $15.95 (pictured below)

Our Full Bistro Menu is offered Friday – Sunday and can be found online at: http://www.parmaridge.wine/catering.html

ATTENTION ALL CUSTOMERS
Our wines are now available for purchase at the Alberstons Marketplace in Meridian!
Enjoy our 2018 Tre Bianchi, Three White Blend &
2016 The Last Zin
(more wines coming soon)
For those that purchase a bottle (or more) of wine at the Marketplace, bring in your receipt to Parma Ridge to receive a FREE GLASS OF WINE
(white for white or rosé bottles purchase and red for red bottles purchased)
We want to show Alberstons what a great product we have! Thank you for your loyal support!

NEW RELEASES AVAILABLE
2018 Chardonnay, $18 Retail, $15.30 Wine Club
100% Chardonnay
Featuring grapes from Parma Ridge Vineyards and Fargo Farms, enjoy notes of orange blossom and lemon zest with a smooth citrus finish on this un-oaked style Chardonnay.

2018 LaRea Dolce, $22 Retail, $18.70 Wine Club
77% Gewürztraminer
23% Riesling
With hints of pear and honeycrisp apple, this wine is a perfect homage to one of the sweetest people we know, Storm’s mom, Susan LaRea. Enjoy this sweet wine as an aperitif or with crème brule or on its own as dessert.

2016 Cabernet Sauvignon, $38 Retail, $32.30 Wine Club
100% Cabernet Sauvignon
This Cabernet lover’s dream promotes a subtle sweetness with notes of blackberry and plum with a smooth tannic finish.

2016 The Bomb, $40 Retail, $34 Wine Club
61% Merlot
27% Cabernet Sauvignon
12% Malbec
“The Bomb,” aptly named for the tannic explosion of cardamom and vanilla with a tobacco-oak finish. Culminated in both French and American Oak for 24 months, you will light your pants on fire after enjoying this bottle.

Thanks to all our wine club who joined us for the Member-Only Event on September 12th! It was an amazing time with excellent wine and appetizers. If you didn’t have a chance to join us, your wine is available for pick up in the tasting room during regular business hours.
 
 
 
See you this weekend on the Ridge!
Cheers,

Chef Storm and Stephanie
Sous Chef Megan

Parma Ridge Winery
24509 Rudd Road, Parma ID, 83660
208-946-5187
http://www.parmaridge.wine

 

Try our Pesto Pasta Salad on Wednesdays & Thursdays!
Our House-Made Beer-Battered Fish & Chips are on the Friday menu!

Stroganoff. What Is It?


Good information on Beef Stroganoff.

Boise Foodie Guild

Not long ago, we made a Magogany Beef Stroganoff and it was surprisingly good. Even with some totally different ingredients. Hoisin Sauce for one. But there were two questions: (1) What makes it mahogany? and (2) Is it Russian or Italian or French? Well, the answer to the first question is sort of easy. The mahogany color comes from the addition of the Hoisin Sauce, a Chinese BBQ sauce. Question #2. The short answer is “Yes”. Wikipedia says,

The dish is named after one of the members of the influential Stroganov family. Elena Molokhovets’s classic Russian cookbook “A Gift to Young Housewives” gives the first known recipe for Govjadina po-strogonovski, s gorchitseju, “Beef à la Stroganov, with mustard” [typically French], in its 1871 edition. The recipe involves lightly floured beef cubes (not strips) sautéed, sauced with prepared mustard and broth, and finished with a small amount of sour cream: no…

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Some Good End-Of-Summer Meals


Great meals this past two months. These are just some of the. Enjoy!

Boise Foodie Guild

Fun time in the kitchen this past late summer. Mostly “playing” Chopped of the Kitchen: “These are the ingredients, make something edible!” In other words, mostly no recipe, just do it!
And let’s remember: The best ingredients are not processed ingredients, but rather go to your local Farmers Market. Visit your local fruit stand. You control what ingredients to use, not a major super market. Although, there are some really good super markets available, Just look at the ingredients and where the fruits and vegetables are grown, In My Not So Humble Opinion. Buy Local! Look at some of these meals. Enjoy, we did! Here is a link to Kelley Orchards for fantastic fruits. Look in the sidebar for more links to some fantastic produce and farm products.

Shrimp Omelet with Herbal Hollandaise Sauce. Here is the recipe that we use for making our own –…

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AirFryer Cooking Times and Conversions


Good information for you.

Boise Foodie Guild

I do get many requests for specific cooking information – recipes, ingredients and cooking times. Here are three charts that you might want to print-out and keep. Left-Click any of these graphics and print them out or save the3m to your computer. The Frozen Foods and the Chicken information comes from the FB group, Make Your Own Meals. Enjoy and have fun with the AirFryer and experiment!

AirFryer Conversions

AirFryer Cooking times/temperatures for some Frozen Foods

AirFryer Chicken Temperatures

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