Make Your Own Chinese 5 Spice

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Really not hard to do. A spice mill will really help in this. Buy an inexpensive coffee grinder and dedicate it to grinding spices. Here is the recipe from Amazing Ribs, of all places. There are many sources for this recipe, but they all seem to be about the same. Some of these spices you should be able to buy local. Enjoy!

 

 

Chinese Five Spice Powder

By Meathead Goldwyn
If you want to add an Asian accent to a dish, there are three ingredients, any one of which will do the job: Hoisin sauce, sesame oil, and five spice powder. Five Spice Powder is a blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns. Some recipes also contain ginger, nutmeg, and licorice. Adjust the recipe to suit your needs. If you don’t want to bother making your own, it is available in the spice or Asian section of better super markets. As background for this recipe, please read my article on the Science of Rubs.

Source: http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_five_spice_powder.html
Yield: 5 T

Ingredients – Basic Recipe:
1 T Cinnamon Powder
1 T Clove Powder
1 T Fennel Seed Powder
1 T Szechwan Peppercorn Powder
1 T Star Anise Powder

Optional. Some commercial blends can’t count and add black pepper, ginger, nutmeg, and licorice. I usually add 1 teaspoon each of ginger and nutmeg.

Directions:
If you have only whole cloves, fennel seed, Szechwan peppercorns, or star anise, you can grind them in a spice grinder or a mortar and pestle. I use a coffee grinder. Whole seeds grind down to much less volume, so use about 1½ times the quantity before grinding. In other words, if you don’t have fennel seed powder, start with 1½ tablespoons of fennel seeds, and grind them to powder. You might need 2 tablespoons of star anise seeds to make 1 tablespoon of powder. You don’t have to be precise in making this blend.

Ultimate Burgers!

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‘Tis the season for that infamous burger. Here are some suggestions that you may like. Have fun with these. Most of the ingredients for the recipes listed below, can be found locally in Boise – Desert Mountain Farms for beef products, Acme Bakeshop for superb burger buns, Purple Sage and True Roots for vegetable products. If in Boise, check out the Boise Farmers Market.
3 Burgers Graphic

From Burgers Outdoor Grilling, here is the carmelized onion recipe.

Red Wine Caramelized Onions

Recipe adapted from Angie Mar, The Beatrice Inn, New York, NY
Makes 1½ cups

Ingredients:
2 tbsp olive oil
1 lb (2 medium) yellow onions, thinly sliced
1 c Cabernet Sauvignon, divided
2 tbsp sugar, divided
sea salt and freshly ground black Tellicherry pepper

Directions:
In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook until translucent and lightly caramelized, 20 minutes. Add half of the wine and half of the sugar, and cook until the wine has reduced and the onions have caramelized even further, 6 to 8 minutes. Stir in the remaining wine and sugar, and repeat the process until the wine has evaporated and the onions have caramelized even further, 6 to 8 minutes more. Season with salt and pepper.

And here is one for Housemade Beet Chup, a sweeter condiment. Roasted beets are blended with apple cider vinegar for a sauce that gives the same sweetness as your typical bottle of ketchup but with a bit more tang. The beetchup – like the name variation? – sings when paired with a burger, cheddar cheese and good crunchy iceburg lettuce on a soft roll from Acme Bake Shop here in Boise. (They can be found on Facebook at Acme Bakeshop or at the Boise Farmers Market, every Saturday 9am – 1pm at 10th and Grove in Boise.)

Beetchup

Recipe adapted from Sandy Dee Hall, Black Tree, New York, NY
Makes 1½ cups

Ingredients:
1 lb (2 medium) beets
1 tbsp olive oil
sea salt and freshly ground black Tellicherry pepper
5 tbsp apple cider vinegar
1½ tbsp sugar

Directions:
Preheat the oven to 500º. Layer 2 large pieces of aluminum foil on a clean work surface and place the beets in the center. Rub with olive oil and season with salt and pepper. Crimp the foil to seal and roast in the oven until tender, 1 hour. Let cool, then once cool enough to handle, peel and quarter. Transfer the roasted beets to a blender with the remaining ingredients and purée until smooth. Season with salt and pepper.

How about a tangy sunchoke sauce? Turmeric-stained sunchokes add a bright tartness to this creamy sauce, already with a zing from hot sauce. Slather the pickled sunchoke sauce on a white bun that envelopes a patty topped with American cheese, lettuce and tomato.

Pickled Sunchoke Relish

Recipe adapted from John Amato, Little Jack’s Tavern, New York, NY
Makes 1 cup

Ingredients:
½ c apple cider vinegar
1 tbsp sugar
½ tbsp sea salt
½ tsp coriander seeds
¼ tsp celery seeds
¼ tsp yellow mustard seeds
½ tsp ground turmeric
8 oz (4 large) sunchokes, peeled and roughly grated

Directions:
In a small saucepan, combine all the ingredients, except the sunchokes. Bring to a boil, then pour over the grated sunchokes. Let cool completely.

Pickled Sunchoke Burger Sauce

Recipe adapted from John Amato, Little Jack’s Tavern, New York, NY
Makes 1¾ cup

Ingredients:
1 c mayonnaise
⅓ c ketchup
⅓ c drained pickled sunchoke relish
2 tsp hot sauce
1 tsp sea salt
2 tsp Worcestershire sauce
1 tsp lemon juice
1 garlic clove, finely grated

Directiions:
In a medium bowl, stir all the ingredients together.

And if you are really into the Burger World and need to only make your own, here is a recipe from The Tasting Table, Homemade Burger Blend. Have fun!

Beef Burger Patties

Recipe from the Tasting Table Test Kitchen
Yield: Six 6-ounce burgers Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

Ingredients:
1½ pounds beef chuck, cut into 1-inch pieces and chilled
½ pound beef brisket, cut into 1-inch pieces and chilled
6 ounces boneless beef short ribs, cut into 1-inch pieces and chilled
sea salt and freshly ground black Tellicherry pepper, to taste
Vegetable oil, for greasing
Buns (Acme Bakeshop in Boise) and toppings, for serving

Directions:
1. Using a meat grinder set up according to the manufacturer’s directions and with a medium die, grind the meats into a medium bowl. Using your hands, mix the meat until incorporated, then form into six 6-ounce patties. Season both sides liberally with salt and pepper.
2. Light a grill. Using tongs and paper towels, lightly grease the grill. Cook the burgers, flipping once, until charred and medium rare, 4 to 5 minutes per side. Transfer to a platter, assemble as desired with buns and toppings, and serve.

Weekend Excitement at Parma Ridge


Great weekend coming up at Parma Ridge Winery and Restaurant.

Treasure Valley Food and Wine Blog

The patio is open! Wonderful sunny and warm day.It looks like it will be a great weekend at Parma Ridge Winery anbd Restaurant. Here is the news –

A beautiful weekend is coming up at Parma Ridge with wonderful wine, fabulous food, and an amazing view!

We are open Friday, 12-7 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. with Happy Hour specials on Friday from 4-7 p.m. and Brunch specials on Sunday. Reservations recommended for parties of 4 or more.

PLEASE NOTE, WE ARE CLOSED ON MONDAY, MAY 30, IN OBSERVANCE OF MEMORIAL DAY.

Special Menu Items available this weekend while supplies last:
One-Inch Cut Char-Grilled Ribeye Steak with Bleu Cheese Butter, Rosemary Truffle Mashed Potatoes with Cabernet Beef Demi-Glace, Grilled Asparagus and Storm’s Homemade Grilled Bread for $15.95

Storm’s Famous Salmon, Brined, Lightly Smoked and Pan Fried with Rosemary Truffle Butter on a Bed of Black Forbidden Fried Rice and Grilled…

View original post 260 more words

Time to Start Griling.

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3April2016_2d_New-CharBroil-Grill_Mod-Smoker-BBQ_Grill-WorkingI have been hearing a lot in the past several years about the 3-2-1 Method of grilling ribs. Here is the latest information that I could find. Not difficult at all and some of the pro grillers use this method. In his article, The Controversial 3-2-1 Method for Ribs, Steven Raichlen, Grilling Authority, http://www.barbecuebible.com, says that,
“Competition barbecuers sometimes call it the “Texas Crutch.” In a nutshell, you break cooking ribs into 3 time blocks:

3 hours of smoking unwrapped at 225º F, followed by
2 hours of cooking wrapped in foil (with a little liquid, such as apple cider), followed by
1 hour of cooking unwrapped at a higher temperature, with a generous basting of barbecue sauce

The process gives you meat so tender it virtually slides off the bone, with the multiple layers of flavor most of us associate with great barbecue. And within a predictable 6-hour time frame, too.

It’s relatively fail-proof, meaning that if you follow the directions, you are almost guaranteed you’ll avoid the dual pitfalls of ribs that are tough or dry. And if you serve ribs cooked by the 3-2-1 method, 95 percent of the people who taste them react with delight and will declare you a barbecue genius.” [http://www.huffingtonpost.com]

A couple of suggestions at this point may help. Some people use a spray to baste their ribs throughout the process. This is not really necessary, but it won’t hurt anything. If you use a mister, use apple cider in it. And the “white skin”, that membrane located on the BBQ Ribs graphic“boneside” of the ribs. “It is nice to remove it but it’s not worth a lot of frustration so try to do the best you can and leave it at that. It’s hard to get a picture of this being removed but you simply lay the ribs with the boney side up. You will notice a thick plastic like skin covering the meat. Slip a knife or other sharp object under it and try to get enough pulled up so you can grab it. Grasp it with a paper towel for good grip and pull it clean off if you can. If it tears, no worries. Just make another go at it. You may have better luck with catfish skinning pliers.” [ Jeff Phillips, smoking-meat.com, Smoked 3-2-1 St. Louis Style Spare Ribs]

What about the “type” of ribs? Baby Back? St Louis style? From Major League Grilling, “Furthermore, loin backs ribs or St. Louis style ribs benefit most from the 3-2-1 method. Otherwise, cook times will have to be modified if cooking with baby back ribs or spare ribs. Also, do not use this technique on country ribs or beef ribs, it doesn’t work as well because the country ribs are too lean and the cook times along with the flavor profile is all wrong for beef.” They also give a little better instruction and definition of the 3-2-1 Method. “What is 3-2-1? This method is a way to smoke ribs from start to finish. 3-2-1 represents the amount of hours the rack of ribs cook at each stage. In other words, the

[unwrapped] ribs smoke for 3 hours [225º F]
wrap for 2 hours and
cooks without smoke for the last hour, [on a hot grill].

Total, the ribs will spend 6 hours on the cooker.”

What is our preference? Robin and I like/prefer the St Louis style ribs. They seem to be a little more meatier and flavorful. And we only use pork ribs. No beef ribs. That is a personal thing and has nothing whatsoever to do with the quality of the ribs. We just like the pork ribs better.

And lastly, the rub! Major-League Grilling haas this to say about rubs. “Once in a while, I make my own rubs, but my homemade rubs are not quite as good as the rubs on the market. For this reason, I find so many great BBQ rubs at the store that it’s hard for me to stick with one. Although, the one constant is Plowboys Yardbird rub, for several reasons this is my favorite. Many times I have used the Yardbird rub and combine it with another rub with excellent results. But just for the record, I got 1st place using Plowboys alone. Listed below are more of my favorites:

Blues Hog
Dizzy Pig Pineapple
Penzey’s BBQ 3000
Penzey’s Galena Street
Smokin’ Guns Hot
McCormick’s Grillmates Sweet & Smoky

Notice that each one of these rubs have a high concentration of sugar in them. In particular, brown sugar is the main ingredient in many pork based rubs. It is because brown sugar compliments pork extremely well while at the same time, the low temperatures of the smoker or grill caramelizes the sugar and gives it an eye pleasing look and a delectable aroma.”

So. Take your pick of rubs. Choose the rib style you like and get grilling. It’s that time of year! Cheers!

Soft Cheeses Visited

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Home Winemaking 101 - Main EventRobin wrote this wonderful explanation particularly for the TVWS (Treasure Valley Wine Society) Board, but I think it needs to be read by a wider audience. And, she is certified in cheese knowledge. There is a photo at the end of the article of the cheeses she is talking about. Enjoy!

Triple Cream Cheeses
for
TVWS Board mtg. May 24

USA Cowgirl Creamery Petaluma and Pt. Reyes station – Organic Mt. Tam
$29.99/ lb Cows milk

French St. Andre Triple Cream Brie from near Burgundy, France
$14.99/lb…. Cows milk

La Tur Caseificio dell Alta Langa, Italy
Pasteurized Cow, Goat and Sheep 3 milk Soft ripened cheese.
$25.99/lb

Bread $2.49 Grapes $8.50 @$3.99/lb

Broadbent Selection NV Vino Verde $8.99

Macedon 2015 Pinot Noir – Macedonia north of Greece. $14.99

Americans consume 33lbs of cheese/year
There are 2000 varieties of Cheese first made ~ 8000 BC. Some Milk was stored in the stomach of an animal which added rennet and by jostling the milk separated into curds and whey. Animal sources of milk include not only cows and goats, but also sheep, water buffalo, yaks, camels, horses and reindeer.

Styles:
FRESH: cream cheese, ricotta, mozzarella, feta, chevre.
SEMI SOFT: provolone, gouda, port salut, havarti, fontina, raclette, comte.
SEMI HARD: cheddar, edam, swiss, gruyere, emmental, parmesan, asiago? Pecorino Romano.
WASHED RIND: munster, limburger, tallegio, salt brined and bloomed rind – Brie, Camembert.
BLUE: Maytag, Gorgonzola, Stilton, Roquefort.
Accompaniments: grapes, dates, nuts, figs, herbs and pepper. ”

“A meal without some cheese, is like a beautiful woman with only one eye.” (Brillat-Savarin 1700’s)
“The moon is made of a greene cheese.” (John Heywood 1546) But in 1546 greene meant unaged, not green in color.

24May2016_1_Robin-Soft-Cheeses_Good

And here’s Robin’s information on Cheese Tasting –

CHEESE TASTING BASICS

Observe: color, texture, shape, condition. Descriptors: smooth, rough, sticky, downy, soft, hard, creamy, grainy, cylindrical, wedge, crumbs, slices, moist, dry.

Olfactory: smell the aroma: fresh, milky, fruity, mushroomy, earthy, floral, toasted, spicy, nutty, cauliflower-like.

Taste-slowly sample to release flavors. Consider flavors, textures and any lingering aftertaste. Descriptors:acidic/sharp/ tart, sweet, sharp, salty, bitter, creamy, yeasty, malty, fruity, robust, caramel, custardy, toasty, peppery, zesty, spicy, tangy. Texture: open or closed, soft, hard, firm, gritty, grainy, crumbly, chalky, springy, smooth, meaty.

Take notes: use a simple point rating score system. ie: 0-4 for poor, ok, good, great, sensational.

With wines look for a: compliment – Brie with sparkling , contrast – Blue with dessert wines, or clash – Blue with red table wines may leave a metallic aftertaste.”

St Lawrence Gridiron Visit

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23May2016_1a_StLawrence-Gridiron_LogoReally a good visit. Good burgers, some of the best succotash I have ever eaten, some of the best shrimp and grits and good selection of beers and wines. Nice interior – different but friendly. Great interior design and artwork, including the lighting. Ww would definitely go back. Here is their inportant information – St Lawrence Gridiron Boise Website, Downtown Boise, ID, 705 W Bannock St,(208) 433-5598. Monday – Thursday, 11 – 11, Friday 11 – Midnight, Saturday 9:30am – 12am, Sunday, 9:30am – 9pm, Brunch On Weekends 9:30am-2pm. A great patio area weather permitting. They do their own smoking of brisket and turkey and I hear it is outstanding. They also try very hard to source their products locally. Definitely a really good bistro in downtown Boise. 4-Stars and well wworth the trip. Here are some photos of our visit. Enjoy!

Happy Hour information.

Happy Hour information.

Smoking brisket  for 9 - 12 hours, and turkey.

Smoking brisket for 9 – 12 hours, and turkey.

Part of the interior.

Part of the interior.

I do like these lights. Interesting.

I do like these lights. Interesting.

Exciting time in Boise!

Exciting time in Boise!

Time for a Barley Brown's Headshake IPA and a dark and rich Full Nitro. It was 5:00 somewhere!

Time for a Barley Brown’s Headshake IPA and a dark and rich Full Nitro. It was 5:00 somewhere!

Shrimp and Grits

Shrimp and Grits

Rebellion Burger and Succotash. Some of the best succotash I have ever eaten.

Rebellion Burger and a side of Succotash.
Some of the best succotash I have ever eaten.

The Rebellion Burger is fantastic. Their own dill pickles, onion, lettuce and tomato. Well woth the $11.00 price tag. There is a lot here.

The Rebellion Burger
is fantastic. Their own dill pickles, onion, lettuce and tomato. Well woth the $11.00 price tag. There is a lot here.

Making Fresh Bone Stock

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16June2015_1e_Pho-Nouveau_Beef-PhoIt’s really not difficult. And you use all the “leftovers”. Don’t throw those carrot ends or tops out. Use the cut onion ends and skins. Use any bones you may have – chicken, fish, lamb, pork, beef, etc. They all work. But most common are beef bones and you can get them really inexpensively. My source for this information is PaleoLeap, although I am not a Paleo eater. There is some great information here. “Homemade bone stock or broth should become a staple for anyone who’s starting a journey into” a culinary adventure. “If you’ve never had it, you’ll discover that you can use it regularly for soups, sauces, stews, curries and just about any dish that requires cooking a piece of meat or vegetable in a liquid.”

Bone stock or broth might be about the last nutrition powerhouse that a lot of Paleo dieters aren’t making use of. Bones should be a main constituent of your diet along with fresh meat and fat from animals, organ meats and nutrients from fruits and vegetables. They’re also dirt cheap, literally, coming in pound for pound at a lower cost than topsoil. If you utilize all the bones from the meat you eat, you’ll be getting them free. This reason alone is enough for you to consider choosing bone-in meats when you can. If you don’t, you can still ask your butcher for bones and he’ll be happy to sell you some for a very low price…You can make stock or broth from virtually any kind of bones including those from chicken, beef, pork, lamb, and fish. If you’re fortunate enough to have access to game meat, wild animals have some of the healthiest bones because they eat a diet that’s evolutionarily correct for their digestive systems. Their bones contain all the nutrients they need, and game makes delicious stock.

And so far as the nutritional value of this stock, we can get such nutrients as collagen, gelatin and glucosamine. Great for joint health and it may help with arthritis. If you are interested in learning more and to get some recipes and instructions for making the broth – it’s not difficult – then check out This Link from PaleoLeap. Some really great information can be found at the link.

Making beef stock. Beef bones from Ed Wilsey, Dessert Farms, Idaho

Making beef stock in the CrockPot. It will take 6-8 hours. Beef bones from local Idaho producer Ed and Debbie Wilsey (they are at the Boise Farmers Market every Saturday), Desert Mountain Grass Fed Beef LLC, Idaho. [Desert Mountain Grass Fed Beef]

So in closing and from TheKitchn, “You might also know bone broth by another name: beef broth. Yup, that’s right — bone broth has become quite the trendy beverage recently (thanks, Paleo friends!), but at its heart, bone broth is the same thing that home cooks and chefs have kept simmering on back burners for centuries.”

A Little More On Spice and Herb Blends

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Spice-Graphic_GoodThere is a huge volume of information and suggestions and personal “likes” out there on spices, herbs and spices from around the world, herb and spice blends, grilling and BBQ herb and spice mixes. Here, for instance, is information – including recipes for making your own – on spices from around the world from TheKitchn. Spice Mixes From Around The World. (There are some really good ones listed there.)
This is interesting from the FoodNetwork, “Bottled grill seasoning blends are often expensive, heavy on the salt and preservatives and lacking in the flavor department. When you make your own, you control the ingredients and the flavor. Basic blends include salt, red and black peppers and additional flavor from garlic salt or onion powder.” To me the really interesting statement is “…heavy on the salt”. We really try to watch our intake of salt. And here is more information on how to make your own special herb and spice blends – Creating Flavors from Cooksmarts.
Here are some recipes for BBQ Dry Runs. You can print these out if you want.

Dry Rub Recipes Pg 1

Dry Rub Recipes Pg 2

Here are three rubs that we like to use. They are also located in the Recipe File above. Cheers.
BBQ Rub – [April 2016] Captain’s Shack KC Style Rub – This is a very versitile BBQ rub. Will make a grilled or smoked pork product awesome. [PDF format]
BBQ Rub – [April 2016] Captain’s Shack Memphis Rub – This is a very versitile BBQ rub in the Mempohis Style. Will make a grilled or smoked beef or chicken product awesome. [PDF format]
BBQ Rub – [April 2016] Captain’s Shack Montreal Rub – This is a very versitile BBQ rub in the familiar Montreal Style. Will make a grilled or smoked beef or chicken product awesome. [PDF format]

Please note that there is very little – if any – cayanne or red pepper flakes in these rubs. If you use these, adjust to suit your needs.We are not blazin’ hot spicy folks. Habanero and Ghost peppers won’t be used as one of our spices. Just sayin’!

And after this delicious and adventursome food, how about some ice cream? Homemade? Differently good and vegan! Spiced and with coconut milk.

Golden Milk Vegan Ice Cream

Golden Milk Vegan Ice Cream
Want the recipe? Golden Milk Vegan Ice Cream – Ginger and Tumeric. Oh! Have fun with this one.

From Our Kitchen To Yours!

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05Nov2015_1b_Rembrandts_Lil-Jake-Omelet - CopyIt could be anything! But hopefully, it’s always pretty good. Mostly healthy and always has a local product element. Local. That’s what we try to feature always! Beef, pork, lamb, seafood, greens, fruit, vegetables, eggs, mushrooms, sprouts. You get the idea. And what’s even more fun – sometimes … most times – is preparing the meals. Here are a few photos of some of the dishes we have made recently. If there is a recipe for the item, it may be in the recipe file as listed above or you can look for it by Clicking Here.
We were going to make Greek kabobs and I wanted to find a good Greek herb blend. There is a really good Greek restaurant near us, Mazzah Mediterrean and every time I walk by it, I get this wonderfully awesome aroma of Greek spices. So I found this chart of cultural Spice Blends. We used the Greek Spice and added Sumac and Marjoram. If you are looking for a particular blend, this may help. Save the image and print it out if you need to.

I recently saw an article where folks were planting vegetables and herbs in their front yards, instead of grass! Talk about local and fresh! But we have been doing this for years. Our front lawns, as small as it might be, is our herb garden. Pretty blooms. Great smells and absolutely fresh herbs. Something to think about.

I recently saw an article where folks were planting vegetables and herbs in their front yard, instead of grass! Talk about local and fresh! But we have been doing this for years. Our front lawns, as small as it might be, is our herb garden. Pretty blooms. Great smells and absolutely fresh herbs. Something to think about.

Lamb Kabobs with Greek Spices

Lamb Kabobs with Greek Spices
From the spice chart above. Local lamb and vegetables.

Greek 5-Cheese Filo on Spinach Bed

Greek 5-Cheese Filo on Spinach Bed
Local spinach! No we didn’t make the filo.

Vanila Ice Cream It was super. Local dairy products.

Vanila Ice Cream
It was super. Local dairy products.

Bacon and Cheese Omelet Apricots

Bacon and Cheese Omelet
Apricots
Toasted Basque Bread

Local eggs, bacon and Basque bread.

Creamed Spinach Popovers

Creamed Spinach Popovers
Local spinach and dairy

Braised Scallops on Shredded Napa Cabbage Strawberries

Braised Scallops
on
Shredded Napa Cabbage
Sliced Strawberries and Kiwi

Strawberries are local.

Braised Scallops on Crab Rice Green Salad

Braised Scallops on Crab Rice
Green Salad with Carrot Strings and Micro Greens

Greens and carrots for the salad are all local.

Crab Rice and Shredded Napa Cabbage

Crab Rice and Shredded Napa Cabbage

Sunnyside Up Eggs  on Spinach and 5 Greek  Cheese Filo Sausage Links Apricot Chunks

Sunnyside Up Eggs
on
Spinach and 5 Greek Cheese Filo

Sausage Links
Apricot Chunks

Local eggs, sausage and spinach.

Mushroom Omelet Sausage Pineapple Toasted Basque Bread

Mushroom Omelet
Sausage
Pineapple
Toasted Basque Bread

Everything but the pineapple is local!

Parsley Salad with Shaved Radish and Fresh Miners Lettuce.

Parsley Salad
with
Shaved Radish and Fresh Miners Lettuce

All local from the Boise Farmers Market (I’m there every week!)

So there you have it. Not 100% local, but darn close. And this time of year with the Boise Farmers Market being open, it gets easier to buy those local products. Plus, our herb gardens are in full swing – bloom! Enjoy.

Thank You “Travel and Leisure Magazine”!

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11July2015_1b_BFM_Potatoes-Beets-Radish_BestWow! Travel and Leisure Magazine has us listed in an article in their latest issue! Here is a link to The Article. This article also makes for a good reference when you are traveling. Scroll through the information to see the different states and the superb restaurants.

The Best Farm-to-Table Restaurant in Every State

Idaho: Juniper
A perfect day in Boise isn’t complete without a bike ride on the Ridge to Rivers Trail System, a turn through the Boise Art Museum, and a meal at newcomer Juniper, which has quickly become a favorite for locals like Boise Food Guild blogger Bob Young. Chef Aaron puts Idaho on a pedestal, working closely with local farmers, growers, winemakers, and brewers throughout the Gem State, but it’s the restaurant’s funky personality that continues to dazzle diners. As a locally spirited gastropub, speakeasy, live music hall, and gin joint, Juniper is like one great love story about Idaho that never gets tired of being told. Pop in on any Wednesday to Saturday to try the $48 five-course dinner at the Chef’s Table.

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