This was such a delightful meal to make for friends Krista and Jess – Krista helps weed the flower beds. And she even gave us a beautiful White Daisy plant for the front bed. – A couple of weeks ago, we made breakfast for Donna who also helps us in the garden. The breakfast was Eggs Benedict! – The buffalo was local from Brown’s Buffalo Ranch in Nyssa, Oregon. Phone: 1-(541)-372-5588 or 208-741-5449, 720 Stephens Blvd., Nyssa, OR 97913. Hump roasts can be tough. But this one cooked for 6 hours on low in the crockpot 1/2 cup bone stock and 1 cup sherry and it was awesome! Spring vegetables – baby carrots, baby turnips, spring onions and rutabaga – were placed in the broth at different times. Here are some photos. Enjoy!
We did have a good visit to Deja Brew – Laugh A Latte in Meridian on March 23, 2018 at 112 East Idaho Avenue, Meridian, ID 83642. Phone – (208) 957-6442. Hours – Mon: 6:30AM-8:00PM, Tue: 6:30AM-8:00PM, Wed: 6:30AM-8:00PM, Thu: 6:30AM-9:00PM, Fri: 6:30AM-9:00PM, Sat: 6:30AM-9:00PM, Sun: 6:30AM-3:00PM. Good ambiance with plenty of open seating. It can be a little noisy, though; They need to turn the music back somewhat. You must order your food at the counter, but they will generally bring it to your table. They do have a good Breakfast/Lunch Menu with many varieties of coffee and tea. Their Dinner/Wine/Beer Menu, with a good selection of beer and wine. We will return to this bistro in Meridian. It is definitely a 4-Star restaurant/bistro. Here are some photos. Enjoy!
Ah yes. These were fun meals. Idaho Trout Papillote with Candy Heirloom Carrots and Mashed Potatoes. Served with a delicious 2006 Alves de Sousa Douro Estação (Portugal). From Wikipedia, an En papillote is –
En papillote (French pronunciation: [ɑ̃ papijɔt]; French for “in parchment”), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminium foil, may be used. The parcel holds in moisture to steam the food. The pocket is created by overlapping circles of aluminum foil and parchment paper and then folding them tightly around the food to create a seal. A papillote should be opened at the table to allow people to smell the aroma when it opens.
The moisture may be from the food itself or from an added moisture source, such as water, wine, or stock. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote. Choice of herbs, seasonings and spices depend on the particular recipe being prepared. The pouch should be sealed with careful folding.
We used Apple Brandy for moisture.
To serve the papillote, Melissa d’Arabian says,
To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don’t leave the juices behind.
A good recipe can be found here – by Melissa d’Arabian. If you want to add vegetables, you can use almost anything. zucchini, Bok choy, sliced carrots, sweet onion, green beans and mushrooms to name a few. You can also use chicken, beef, pork, salmon, red snapper or sea bass to name a few. Here are some recipes: Sesame Ginger Salmon, by Kelsey Nixon; Salmon and Vegetables, by Jessica Gavin; Chicken en Papillote; Chicken and Summer Vegetables; Pork en Papillote; Pork Papillote with Apples and Onions.
So there are a few recipes. Use your imagination. You can google “Type of en Papillote” and find many, many more. Be creative. Have fun. Serve with a good wine.
And for breakfast, Try a
and to start here are several different kinds of Eggs Benedict – 17 Twists on Eggs Benedict Recipes, Huffington Post; Here is an awesome twist 13 Eggs Benedict Recipes, Chowhound and Top Eggs Benedict Recipes, Fine Cooking.
To go with the benedict, you need Hollandaise Sauce or Béarnaise Sauce. Here is an easy Hollandaise Sauce from Allrecipes – Microwave Hollandaise Sauce. And here is an easy Foolproof Béarnaise Sauce Recipe.
OK. There you go. Head for the kitchen and have fun. And remember, a Béarnaise Sauce or a Hollandaise Sauce is great on asparagus. Just sayin’.
This was our first visit to Juniper Restaurant in Boise at 211 N 8th St, (208) 342-1142. Really very good food. It can get very noisy so go prepared. It was also great to have Kelsey join us there for brunch. It was great seeing her and talking to her. She has had some fantastic journeys. Come back soon, Kelsey.
The food is prepared fresh and from reading the menu, mostly from local or Idaho products. Everything was hot and had very good presentation. Look at their lunch and dinner Menu or their Brunch and Lunch Menus. Here is what we had. Enjoy! We did.
Well, 2 out of 3 isn’t bad. Le Peep in Meridian, ID, at 3036 North Eagle Road, Meridian, ID, 208-629-0155, is a 3-Star restaurant out of 5-Stars. On the other hand, Alejandro’s Mexican Restaurant in Marsing, ID at 208 Main St, (208) 896-5339 and Sakana Sushi, 7107 W. State St., Garden City, ID 83714, (208)-853-4993, Mon.-Thur.: 11:00am – 10:00pm, Fri.-Sat.: 11:00am-11:00pm and Sun.: 12:00pm – 9:00pm are both 5-Star restaurants. I urge you to look at these links and visit the restaurants and make up your own mind.
Le Peeps problem is in their Hollandaise Sauce. It is advertised as Hollandaise, but it is far from it. Not bad flavors, just not Hollandaise and an unexpected taste. Plus, the potatoes were cold as noted in the caption above. Just can not give Le Peep a higher rating. Two of the better restaurants we went to were –
And that mean “Party-Hearty”! Time for lamb. Or Laphroaig. Or Glendronach. Or maybe some Corned Beef with some Cabbage. I am going to make some Irish Soda Bread, or maybe an Irish Brown Soda Bread, for a St Patrick’s Day party on Saturday. Gonna wear my kilt, too! And the socks that my niece Beth made me. We just made some Irish Stew, that turned out pretty darn good. Just need to tighten the sauce a little. Doesn’t this just look scrumptious? And yes, the Boise Farmers Market at 10th and Grove in Boise opens up on April 2, 2016! Yea!!!
And the other night we had this delicious beef dinner. The beef was just OK. Nothing to brag about. But the dinner was good.
And then we also had,
Such a wonderful Valentines weekend spent in the kitchen making the meals for Robin and I to enjoy! And that we did! “And if you [read this article] in the next 5 minutes, we’ll include a link to the recipes!” where you can find some of the recipes for some of these treats. Boise Foodie Blog Recipes! Enjoy these photos and the recipes. And yes, the Hollandaise and Béarnaise Sauces were all made from scratch! Most of the items here are Idaho products. Zhoo Zhoo Winery Claret was served with the Valentines Dinner. 2009 Bedrock Wine Co. Rebecca’s Vineyard Pinot Noir was used in the bœuf bourguignon (French Beef Stew). Cheers!
And as an added bonus, here is Chef Lou’s Orange French Doughnuts. I worked several years with Chef Lou at the Westside Drive-In in Boise. Great experience. Enjoy!
Chef Lou’s Orange French Doughnuts
Source: Chef Lou Aaron, Westside Drive-In, Boise, ID
Yield: 12 doughnuts
5 T Butter, room temperature
½ c Sugar
1 Egg, beaten
1/3 c Milk
½ c Ricotta Cheese or Cream Cheese, softened
Juice and Zest from one orange
2 c All Purpose Flour
1 t Salt
1 t Nutmeg
¼ c melted Butter
1 T Cinnamon mixed w/1 T Sugar
1. In a mixing bowl, cream together butter and sugar; add egg and mix well. Add Milk and Ricotta, or cream cheese, to the mixture alternately w/dry ingredients. Mix in orange rind and juice.
2. Fill greased muffin cups to ½ full. Baked in a pre-heated oven at 350 degrees for 15-20 minutes. Cool slightly and pop doughnuts out of pan.
3. Roll doughnuts first in melted butter, then in the cinnamon sugar mixture.
For variation, you can also garnish with strawberries & whipped cream.
We saw this reccipe on a competition on the Foodnetwork. Decided we needed to make it. Think of it like a Beef Wellington, only made with salmon. We adjusted the recipe for the two of us. That is, I used 2-4 ounce Copper River Salmon fillets instead of a 2 pound side of salmon. Here is the basic recipe. Adjust it as necessary. Salmon En Croûte. Here are some photos of the cooking and prep process. Take your time and all will come out just right. Have fun with the recipe. The recipe for the Hollandaise sauce is in the recipe file on this blog. Here it is, too: Hollandaise Sauce. Cheers!
In the culinary arts, the term en croute (pronounced “on KROOT”) indicates a food that has been wrapped in pastry dough and then baked in the oven. Salmon en Croûte is a popular recipe. Pâté and brie cheese are also frequently prepared en croute.
One of the classic en croute recipes is Beef Wellington, or in French, Boeuf en Croûte.
Traditionally, the type of pastry used for making Pâté en Croûte is a simple straight pastry dough called pâte à pâté, or pâté pastry. But today, puff pastry is frequently used for most en croute recipes.[http://culinaryarts.about.com/od/glossary/g/En-Croute.htm]
I reported earlier that we received a luscious, fresh Alaskan salmon from our neighbor. Here are two breakfasts that we made. I updated the Easy Blender Hollandaise Sauce and I think this one is a little better. Another layer of light flavor. Great on the Eggs Benedict with Lox we had. Would also be good on asparagus.
Both of the breakfasts below have Robin’s Icebox Lox in them. Again, this one really turned out great. Take a good look at the photos – enlarge them using Left-Click – and enjoy! Both of the recipes listed are really easy to do. The Hollandaise may be the most difficult of the two. And just to note: The Eggs Benedict is not an everyday breakfast, although it would be good!