Dying Easter Eggs Made Easy


Awesome Easter Eggs this year. Thanks to Janie Burns, Meadowlark Farms, for the brown eggs. Recipe: 1 T White Vinegar, 20-24 drops of Food Color and 1/2 c Water at room temp. Mix and place eggs in the dye. They will dye up quickly. The ones pictured here are about 30 seconds. The colors are really intense and I like them. Enjoy!

14April2014_1_Captains-Shack_Natural-Easter-Egg-Colors

Dinner With Friends


17Mar2014_1_Kirks-Dinner_Candle-LiteLast night we had dinner with our friends Fran and Nancy Kirk. Good beef, root vegetables, fruit and apple and huckleberry pie! Yummers! We met new friends Gordon and Sheryl. Such a delightful evening. We even had soda bread, Irish butter and Irish cheddar. This was a great dinner for ending the St Patrick’s Day celebrations. And it was all fitting: eating with friends and new friends. Thank-You Nancy and Fran for this dinner and your Friendship. Enjoy these photos. Left-Click any of them to see them enlarged. Cheers!

Fruit Salad

Fruit Salad

Root Vegetables and Cabbage

Root Vegetables and Cabbage

Plated Dinner

Plated Dinner

Apple Huckleberry Pie with Ice Cream

Apple Huckleberry Pie with Ice Cream

Oscar Party Night!


01Mar2014_4a_Captains-Shack_Brisket_Oscars_People_Hostess-Michelle-3Thanks to Michelle (pictured here) and Lyle for opening their home and supplying the BINGO “cards” and Ballot Sheets for tonight’s festivities. I think there were close to 30 people there and everyone seemed to really enjoy themselves. There was plenty of wine and “other” liquids for everyone to enjoy. Here are some photos of the evening – the people and the food. Both were fantastic!! Enjoy these photos and Left-Click to see them enlarged. Cheers! Let’s start with an appetizer, then a main dish and finally a dessert.

Robin is assembling her Lox Canapes. (Lox, Tomato, Caper, Red Onion all on an Artichoke Leaf.)  Another  "Yummer".
Robin is assembling her Lox Canapes. (Lox, Tomato, Caper, Red Onion all on an Artichoke Leaf.)
“Yummer”.
Here the dish is assembled.
Here the dish is assembled.
Robin and I made this Texas Style Smoked Brisket and I took home two pieces. Someone liked it! That's good! That's why we do it.
Robin and I made this Texas Style Smoked Brisket and I took home two pieces. Someone liked it! That’s good! That’s why we do it.
In the Crock-Pot to keep it warm.
In the Crock-Pot to keep it warm.
Brisket Sandwich on an Acme Bake Shop Bun. Add a little onion and tomato and some BBQ sauce, and you've got a "Yummer"!
Brisket Sandwich on an Acme Bake Shop Bun. Add a little onion and tomato and some BBQ sauce, and you’ve got a “Yummer”!
I don't recall who made these Strawberry Cheesecakes, but they were awesome! Thank-You.
I don’t recall who made these Strawberry Cheesecakes, but they were awesome! Thank-You.
And here is what happens after a meal. I have heard it called "Fallen Stomach". One usually gets it after a Thanksgiving dinner. Drowsey.
And here is what happens after a meal. I have heard it called “Fallen Stomach”. One usually gets it after a Thanksgiving dinner. Drowsey.
Here are some of the crowd enjoying the treats and the Oscars.
Here are some of the crowd enjoying the treats and the Oscars.
Peggy and Jan in another world watching the Oscars.
Peggy and Jan in another world watching the Oscars.

It really was a great evening. Good friends! Good food! Good wine, and such a variety! And great Hosts! Thank You everyone for participating. Cheers and until next year ………… Bis wir uns wieder treffen! (Until we meet again.)

Colonial Wines at the Treasure Valley Wine Society


13Nov2013_1cv_TVWS-Colonial-Wines_Vermont-Wines

On November 13, 2013, the Treasure Valley Wine Society (TVWS) held their November Wine Buffet event as a salute to the original 13 colonies of the USA and the wines that they made and consumed. Well, maybe not the precise wines, but at least the grape varieties that they may have used. Robin did an awesome job in finding, securing and presenting the wines and “the story” behind the wines. She and Chef Jake worked very hard on coming up with what may have been similar to the First Thanksgiving Feast. Gail McClellan Parker, President of the TVWS, donated some wines from Vermont, as pictured here. Thank-You Gail! And Chef Jake …. An awesome job! That Pork and Turkey Meatloaf was, I think, the star of the buffet line, as was the Squash Soup. (The recipes and photos are posted below. The entire menu and wine list is Posted Here.)

38 people attended the affair and some of the comments that I heard were, I/we “… were pleasantly surprised!” “A great night. And that food! Delicious!” “The wines were really different. I never had these before. Thank-You for such a good and educational evening.” “Best meatloaf I have ever had!” With that in mind, here are some photos from the event. Hope to see you there next time at the December Sparkling Wine Event with a Silent Auction and Live Chamber Music by Jen Drake and her friends, from the Boise Philamonic. Cheers.

Three wines from the program tonight.
Three wines from the program tonight.
Two more!
Two more!
The final grouping. Lets see ... That's 11 wines in all. And the port shown here was super!! It was a good evening.
The final grouping. Lets see … That’s 11 wines in all. And the port shown here was super!! It was a good evening.
Some of the 38 people who attended.
Some of the 38 people who attended.
Green Salad with Pecans, Apple and Pear. Pear Mayonnaise Dressing. Wonderful!

Green Salad
with
Pecans and Pear Slices
Pear Mayonnaise Dressing

Wonderful!

Squash Soup Recipe below!

Squash Soup
Recipe below!

Pork, Turkey and Polenta Meatloaf Recipe below!

Pork, Turkey and Polenta Meatloaf
Served with Cranberry/Apple Relish

Recipes are listed below.

Vegetable Medley corn, red beans, string beans, Brussels sprouts Served with Herbed Brown Butter

Vegetable Medley
corn, red beans, string beans, Brussels sprouts

Served with Herbed Brown Butter

Pecan Pie Herbed Brown Butter Apple Cranberry Sauce

Pecan Pie
Herbed Brown Butter
Cranberry/Apple Relish

The recipes …..
Seafood Bisque and Turkey Meatloaf‏
Seafood Bisque (Squash Soup)
Ingredients:
4 cups of fresh cooked [steamed] squash, pumpkin flesh
2 T turmeric
2 T coconut oil [leeks caramelized in oil optional]
1 pint unsalted stock – I used chicken
1 C cream
1 C Surimi [fake crab for the shellfish allergic] torn in small pieces or shrimp, scallops, crab or lobster.

Directions:
Stir all together in large casserole to heat ~ one hour in oven at 300 until hot, adding seafood the last 15 minutes.
Salt and pepper to taste
Serve with bread

Pork and Turkey Meatloaf
Ingredients:
1 lb ground turkey
1/2 lb ground pork
1/2 roll plain purchased polenta broken into small chunks
one egg
1 small diced onion or 3 chopped scallions
fresh sage chopped

Directions:
Mix all with hands until well blended
Form into loaf shape
Place in loaf pan with inner drip pan assembly
Bake at 350 for one hour

Cranberry / Apple Relish
Ingredients:
1 lb packaged cranberries rinsed
1 or 2 apples cored and chopped
2 T Honey

Directions:
Pulse all together in food processor

Brown Butter Sauce with parsley, sage, rosemary and thyme for meatloaf and mixed vegetables: canned corn, red beans, green beans, lima beans and steamed Brussels sprouts, quartered.

Pecan pie with ‘nut crust’ – a gluten free-version of pie.

A Good 5-Hour Roasted Chicken and Other Joys!


09-10Nov2013_1_La-Cafe_5-Hr-Chix_The-Candle

Eat drink and be merry, for tomorrow you may be dieting! Boise had this wonderful program called Dineout DowntownBoise where some of the restaurants offered a 3-Course dinner for $30. I have posted earlier on the subject, but it only lasted a week, so one had to hurry to make all of the eaterys. We didn’t make them all, but we tried.

I would be remiss if I did not mention the sponsors of this week long event: Boise Weekly, Sysco, the River – 94.9FM, Agri Beef Co., I Support Idaho Wines, Pepsi, DOWNTOWNBOISE Assoc. and Downtown Parking. Thank you one and all for offering this program. It was a joy!

And for the last dinner we went to Le Cafe de Paris where we met Michael and Sandra. Wonderful and fun people. He plays a mean guitar!! Ed K, we must introduce the two of you.

Can not have a good meal without a good wine .......
Can not have a good meal without a good wine …….
and can not have a good dessert without a good wine. (Both of these were from our cellar.)
and can not have a good dessert without a good wine. (Both of these were from our cellar.)

When there is a choice on the menu, as there was at Le Cafe, Robin and I will usually get “one of each”. That way, we can try all and share. Le Cafe offered two entrees of each course. Here is what we had.

Salade de Bettraves et noisette Butter lettuce topped with gold and red beets, toasted hazelnuts and served with a mustard vinaigrette

Salade de Bettraves et noisette
Butter lettuce topped with gold and red beets, toasted hazelnuts and served with a mustard vinaigrette

French Onion Soup

French Onion Soup

Confit de Canard Duck confit served with roasted potatoes and Calvacios flambe apples

Confit de Canard
Duck confit
served with
roasted potatoes and Calvacios flambe apples

Saumon Papillotte Salmon with white wine, tomato and shallot baked in parchment paper
Saumon Papillotte Salmon with white wine, tomato and shallot baked in parchment paper
Dessert. Need I say more?
Dessert. Need I say more?
One each, then share!!
One each, then share!!

And then on Sunday night we made a 5-Hour Roasted Chicken. The recipe for a 5-Hour Roasted Duck is in the recipe section of the Boise Foodie Guild blog – See the headings at the top of the foodie blog. We used the same recipe for the chicken.

5-Hour Roasted Chicken cooling

5-Hour Roasted Chicken

Michael and Sandra joined us for the dinner party. Lots of wine. Some Scotch, Amarula, B&B, Guinness and Armagnac.
Michael and Sandra joined us for the dinner party. Lots of wine. Some Scotch, Amarula, B&B, Guinness and Armagnac.

French Wines and Dinner At The Buzz


10Sept2013_1_The-Buzz-Club_Maggie

Another in a series of good wine dinners at the Buzz last night. Some very interesting wines, presented blind, and good food. Our friend Maggie, pictured here, came along with us and it was great to see that she was feeling chipper enough to join us. We always like to have her join us in these adventures. I
This was a good meal. Not particularly the best I have had at the Buzz, but very good. I am very salt conscious, and there were two dishes that could have had a little more salt and/or pepper. I will list those dishes below. All in all ….. a fun night with good friends and good food. Glad to hear and see that Bailey is doing OK after her bike fall. Enjoy these photos of the dinner and the commentary. Cheers! Left-Click any of these photos to see them larger.

Robin is studying the wines and the dinner menu.
Robin is studying the wines and the dinner menu.
Quiche Lorraine 2009 Baron de Hoer Alsase Riesling 12.5% alc. went well with this appetizer, but light. [15] $14.00

Quiche Lorraine
2009 Baron de Hoer Alsase Riesling
12.5% alc. went well with this appetizer, but light.
[15] $14.00

Salad Nicoise (Could have used a little cracked pepper and olives. But still good.) 2012 Sable d'Azure 12.5% alc blend of grenache, mouvedre and petite syrah this went well with the salad

Salad Nicoise
(Could have used a little cracked pepper and olives. But still good.)
2012 Sable d’Azure
12.5% alc blend of grenache, mouvedre and petite syrah. this went well with the salad
[17] $13.00

Vegetable Trimbale (Needs a very light sprinkle of Sea Salt) 2011 Chat du Pape Cote de Rhone 14.5% alc. big wine but went well with the trimbale. [15]

Vegetable Trimbale
(Needs a very light sprinkle of Sea Salt)
2011 Chat du Pape Cote de Rhone
14.5% alc. big wine but went well with the trimbale.
[15] $13.00

Beef Bourgogne (This was the best part of the dinner. Full of flavor and seasoned perfectly!) 2010 Gigondas 14.5% alc. a big red that went very well with the beef and onions. [17] $22.00

Beef Bourgogne
(This was the best part of the dinner. Full of flavor and seasoned perfectly!)
2010 Gigondas
14.5% alc. a big red that went very well with the beef and onions.
[17] $22.00

Cream Puff and Apple Crepe (Good job on the cream puffs, Cristi! Veuve du Vernay Sparkling Chardonnay 11.0% alc. a great choice to pair with this dessert. [18] $12.00

Cream Puff and Apple Crepe
(Good job on the cream puffs, Cristi!)
Veuve du Vernay Sparkling Chardonnay
11.0% alc. a great choice to pair with this dessert.
[18] $12.00

This review may sound harsh to some. It is not. Cristi and I talked about some of these comments and I think she accepted them as positive. Like I stated at the start, I really try to watch our salt intake, even if the food seems to need additional salt. And I know Cristi tries very hard to limit the amount of salt in her dishes. This was just one of those times when a little more would have enhanced the dishes. It was still a good dinner. Hope to see you at the next one. Cheers!!!

BBQ and Wine


10Feb2013_2_Indian-Creek-Valentines_Robin_Restroom-Carving

 
 
 

Here is a great and timely article from Epicurious – The Daily Sip about what wine should I drink with BBQ? If you would like to read the entire article, with hot links to great recipes for the BBQ, then Click Here. This is really a good article. Here is an excerpt. Cheers!

 

You Don’t Have to Forgo Wine When Enjoying BBQ
Smoke, sauce, and slaw? We’re up for the challenge.
A pork shoulder cooked low and slow over hickory? Sounds delicious, but what wines can you pair with this BBQ classic? We’re not opposed to a cold beer while tending the smoker, but love the challenge of pairing wines with whatever dish lands on your table.”