Joe Mamma’s Eatery


Joe Mamma’s Eatery, (208) 939-3917, 3510 N Eagle Rd, Meridian, ID 83646. “Joe Momma’s is owned and operated by Kathleen Wise and Danette Smith. Danette Smith has over 20 years of experience owning and operating successful restaurants. Danette Smith was owner and operator of 9th Street Sandwiches for 2 years, which she then sold to pursue Moon’s Kitchen Cafe, which she owned and operated for 10 years until selling the restaurant in 2001.” [Website] They have an awesome breakfast menu that will challenge Goldy’s Breakfast Bistro or Manley’s – remember them all of you in Boise?. The dining area is large and spacious. The Waite Staff is good and eager to help, especially our Server, Rachel. Our breakfast plates were quite large and all made fresh. Yes! Fresh crab cakes made from Blue Crab, fresh carnitas from pork and housemade Hollandaise sauce.
A well deserved 5-Star rating mainly for the quality of the food they serve. (The oatmeal that someone ordered was huge!)
Here are some photos from our visit. Enjoy! But first. Robin also had a pancake with her breakfast. It had to be 14″ in diameter! She brought it home. Left-Click any photo to see it enlarged.

The patio area. 8 tables
Their coffee mugs!
Pork Carnitas Benedict with Housemade Hollandaise and Potatoes and Avocado Slices
Crab Cake (Blue Crab) Benedict and Housemade Holandaise with Potatoes

Yummy Crab Strudel!


19Dec2014_2_Captains-Shack_Dungeness-Crab_Not-CleanedOh yes! ‘Tis the season for crab. At least the season for Blue Crab – if you can find them. (see photo below) No, that is a Dungeness crab pictured here. I suppose if you had to, you could use the Dungeness. So a little twist on the standard apple, or fruit, strudel. Let’s try a Crab Strudel with a Salmon Pasta Salad. Robin directed me on how to make the salad. It’s one she “dreamed” up. There is no recipe as such.
For the strudel, probably the most difficult part is finding the garlic scapes. What? From Mother Earth News,

…The scapes are the flower stems that garlic plants produce before the bulbs mature. Growers often remove the scapes to push the plant’s energy toward bigger bulbs, and when harvested while they are young and tender, the scapes are delicious.

And from About (dot) com,

Many gardeners simply toss their scapes in the compost, but garlic scapes are both edible and delicious, as are the bulbils. Along the same lines, young garlic plants that are pulled to thin a row are referred to as “green garlic”. Used in the same manner as green onions, these too make excellent eating.

Here is how we made the Crab Strudel. You can get the recipe above. Cheers and have fun with this.

The Green Onion and Garlic have been diced. The garlic scapes are going to be diced.
The Green Onion and Garlic have been diced. The garlic scapes are going to be diced.
The crab has been mixed with the parsley, lime juice, sea salt and Tellicherry pepper.
The crab has been mixed with the parsley, lime juice, sea salt and Tellicherry pepper.
Cooking the green onion mixture.
Cooking the green onion/garlic scape mixture.
Mix the crab mixture with the cooked green onion/garlic scape mixture.
Mix the crab mixture with the cooked green onion/garlic scape mixture.
Brush the phyllo dough - single sheet - with butter and lightly dust with fresh bread crumbs.
Brush the phyllo dough – single sheet – with butter and lightly dust with fresh bread crumbs. Handling the phyllo dough can be a challenge. Take your time and make sure the sheets are cold, but not frozen.
1" wide row of the crab mixture is placed on the phyllo dough. Roll into a "tube" carefully.
1″ wide row of the crab mixture is placed on the phyllo dough. Roll into a “tube” carefully.
The strudel is rolled, placed on a parchment lined baking sheet and sliced, but not sliced all the way through.
The strudel is rolled, placed on a parchment lined baking sheet and sliced, but not sliced all the way through.

Crab Strudel Salmon Pasta Salad The final product of all your hard work. Hope you like it!

Crab Strudel
Salmon Pasta Salad

The final product of all your hard work. Hope you like it! With the strudel, we had a 2009 Cold Springs phren/ology Riesling and a 2014 Domaine Saint Nabor Gris de Gris. Both wines went very well with the strudel.


And if you wanted to know more about strudel – inquiring minds need to know, Wikipedia says,

The best-known strudels are Apfelstrudel (German for apple strudel) and Topfenstrudel (with sweet soft quark cheese, in Austrian German Topfen), followed by the Millirahmstrudel (Milk-cream strudel, Milchrahmstrudel). Other strudel types include sour cherry (Weichselstrudel), sweet cherry, nut filled (Nussstrudel), Apricot Strudel, Plum Strudel, poppy seed strudel (Mohnstrudel), and raisin strudel. There are also savoury strudels incorporating spinach, cabbage, pumpkin, and sauerkraut, and versions containing meat fillings like the (Lungenstrudel) or (Fleischstrudel).

Traditional Hungarian, Austrian, and Czech strudel pastry is different from strudels elsewhere, which are often made from puff pastry. The traditional strudel pastry dough is very elastic. It is made from flour with a high gluten content, water, oil and salt, with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly with the help of a clean linen tea towel or kitchen paper. Purists say that it should be so thin that you can read a newspaper through it. A legend has it that the Austrian Emperor’s perfectionist cook decreed that it should be possible to read a love letter through it. The thin dough is laid out on a tea towel, and the filling is spread on it. The dough with the filling on top is rolled up carefully with the help of the tea towel and baked in the oven.

This is an East coast Blue Crab.
This is an East coast Blue Crab.

Good Event at “Tastings” in Boise


05Sept22014_1_Tastings_WindowGood wine tasting last night, September 5, at Tastings Wine Bar in Boise with Winemakers Bill Murray from the Canoe Ridge Vineyard in Washington and Meredith Smith from Sawtooth Winery in Idaho.
So now, I guess, you’re going to ask which winery was better. Well, it’s like this. The 2012 Sawtooth Classic Fly Series Reserve Chardonnay, $19.25, scored a [19] , out of [20]. Really a wonderful brown sugar and buttery chardonnay. We bought a bottle. And Meredith brought a bottle of their soon be released maybe in December, 2012 Petit Syrah. There is nothing small about this one. Be sure to get some. Maybe a case. Put some down. It will keep. This wine easily rates a [19] or maybe even a [20].
On the other hand, the 2011 Canoe Ridge Horse Haven Cabernet, $19.50, also scored a [19] out of [20]. A great blend of Cab, Merlot and Malbec. Black cherry and floral flavors will go very well with lamb. Oh yum! Great to have these two wines, and Winemakers together. Great talking to them. That’s what makes these kind of events so much fun. But also, the food we had to go with the wines was good.

Tastings Wine Bar, Boise.
Tastings Wine Bar, Boise. Left-Click any of these photos to see them enlarged.
The wines for tonight's tasting.
The wines for tonight’s tasting.
Bill Murray, Winemaker at Canoe Ridge Vineyards, Walla Walla, Washington.
Bill Murray, Winemaker at Canoe Ridge Vineyards, Walla Walla, Washington.
Meredith Smith, Winemaker at Sawtooth Winery, Idaho.
Meredith Smith, Winemaker at Sawtooth Winery, Idaho.
Pre tasting wine.
Pre tasting wine.
Pre tasting wine.
Pre tasting wine.
Bread and Olive Oil/ Balsamic Dip

Bread and Olive Oil/ Balsamic Dip

Mac 'N Cheese

Mac ‘N Cheese

This is always a good selection!

Crab Cakes Definitely not a Blue Crab or Maryland crab cake, but still good for Boise.

Crab Cakes

Definitely not a Blue Crab or Maryland crab cake, but still good for Boise.