Wow! What a delightful and exciting wine dinner in Eagle, ID at Bacquet’s Restaurant. Yummy French cuisine! And the wines that paired so well with dinner from 3 Horse Ranch Vineyards. Just look at this menu, the wines and the photos of the food. Great to have a truly French restaurant in the area! (Left-Click any of these photos to see them enlarged. Enjoy!
A wonderful event at Richard’s in Boise, an “…Inventive European bistro dishes & regional fine wines served in an elegant, romantic atmosphere. 500 S Capitol Blvd, Boise, ID 83702. 208) 472-1463”
The dinner was wonderfully paired with wines from Clearwater Canyon Cellars, 3143 10th St, Lewiston, ID 83501. 208.816.4679. Tasting Room Hours: Friday & Saturday, 12pm – 5pm & by appointment. Left-Click any of these photos to see them enlarged.
Basically it is Tellicherry (origin: India) Tellicherry peppercorns are like San Marzano tomatoes: they need to come from Tellicherry, a city on the Malabar coast of Kerala in India. They’re considered some of the finest peppercorns in the world, and one of the few “names” in pepper that people are familiar with.
Tellicherry Peppercorns and “regular black pepper” both come from the exact same vine. (And for that matter, so do green and white peppercorns, but that’s another subject for another blog post.) All are the species called Piper Nigrum.
At the end of the growing season, in February and March, the pepper fruit is picked from the vine. The pepper is dried over a series of days and eventually shrivels and turns into what we know as black peppercorns. All of the peppercorns are then shipped to “garbling” facilities. These are places that sort the peppercorns by size and then bag them. The sortation machines have several different large flat metal screens with thousands of identical holes in them. The machines shake the peppercorns so that the smaller peppercorns begin falling through the screens. The smallest peppercorns fall to the very bottom screen. Once sorted, the various peppercorn sizes are called different things and sold for different prices.
So a Tellicherry peppercorn is actually determined by size. When a black peppercorn is 4.25 mm pinhead or larger, it’s “Tellicherry.” That’s all there is to it. Because Tellicherry are so much bigger than the other peppercorns, they make up a much smaller percentage of the crop. Oftentimes they represent 10% or less of any given harvest. There’s less of them, so command a higher price at market … Our Tellicherry has strong lime, lemon and orange notes. When you grind our Tellicherry, the citrus aroma is immediate and beautiful [ Tellicherry Pepper]
To Robin and I, it is some of the best black pepper available, especially if you grind it as you need it.
The other pepper I use is Aleppo Pepper, which comes from The Aleppo pepper (Arabic: فلفل حلبي / ALA-LC: fulful Ḥalabī) is a variety of Capsicum annuum used as a spice, particularly in Middle Eastern and Mediterranean cuisine. Also known as the Halaby pepper, it starts as pods, which ripen to a burgundy color, and then are semi-dried, de-seeded, then crushed or coarsely ground. The pepper flakes are known in Turkey as pul biber, and in Armenia as Haleb biber. The pepper is named after Aleppo, a long-inhabited city along the Silk Road in northern Syria, and is grown in Syria and Turkey. It is fairly mild, with its heat building slowly, with a fruity raisin-like flavor. It has also been described as having the flavor of “sweetness, roundness and perfume of the best kind of sundried tomatoes, but with a substantial kick behind it.” The most common use is in the form of crushed flakes, which are typically slightly milder and more oily than conventional crushed red pepper, with a hint of saltiness and a slightly raisin-like flavor. Unlike crushed red pepper, the flakes contain no inner flesh and seeds, contributing to the mildness. Crushed Aleppo pepper can be used as a substitute for crushed red pepper or paprika. The spice is a common ingredient in some of the dishes that comprise a meze. [Meze is a collection of finger foods. A meze is a big part of the dining experience in Eastern Mediterranean, Middle Eastern, and Arab countries. The word “meze” means “taste” and/or “snack.” The concept is very similar to the tapas of Spain, but with different ingredients.] Aleppo pepper has a moderate heat level with a mild, cumin-like undertone, a bit of fruitiness, and a hint of a salt and vinegar. [Wikipedia]
Try these two types of pepper. Hopefully, you will be pleasantly surprised. Cheers!
Especially if they are fresh from the Boise Farmers Market. Cut in half lengthwise. Steam until just soft. Reduce 1/4 cup good Balsamic Vinegar to about 3 Tablespoon. Put sprouts in reduction. Turn heat off. Mix to fully coat. Serve immediately. (Left-Click to see enlarged)
A really good event, dinner, wine and company!
And it was a good feast! Held at Peaceful Belly Farm and the new event room and building – Grand Opening November 16–18, noon until 6 pm.
The Farm to Table Dinner Series, “Josie of Peaceful Belly, Scott from Snake River Winery, Clay from Stack Rock Cidery, Nate Whitley chef at the Modern Hotel and Chef Abby Carlson have teamed up to create an amazing 5-course meal held on our magical Sunny Slope farm. The plates are creative, unique, and 100% local and seasonal. These dinners will transport you to another time and place where fresh food is cooked with amazing brilliance and presented to the table in a picturesque farm setting.” Here are some photos from the evening. Enjoy and Left-Click to see any of these photos enlarged. All in all – A good dinner.
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This was an awesome dinner! Absolutely a 5-Star dining experience. Super food. Super Servers.
Yes it indeed was and this is why Richard’s, located at the INN at 500 Capitol, 500 S. Capitol Blvd., Boise, Idaho (208) 472-1463, is a 5-Star restaurant in Boise. One of the top restaurants. (Richard’s Boise) And when you make your reservations, ask to be seated where David will be your Server. Superb!
Here is what we had for dinner on the special. Robin had one and I had the other. And then we sampled. It was fun and exciting! It is good to note that Chef Richard Langston, Chef-Owner of Richard’s, tries very hard to source his food products from Idaho or from within 200 miles of Boise.
“…Chef Langston and his team share a culinary philosophy that celebrates the integrity of seasonal ingredients, locally sourced when possible. Dining at Richard’s is further enhanced by impeccably mixed drinks, a noteworthy wine list of old…
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Yes – New to Us. But not necessarily new to the area. The area being in Garden City in the vicinity of the Boise River. The first place we visited was Push & Pour at 214 E 34th St., Garden City, Idaho 83714 – they do not have a web page but they are on Facebook.
And if you know Luciano’s Restaurant on Overland, Caffe Luciano’s at 3588 N. Prospect Way, Garden City, Idaho 83714, phone (208) 577-6010, is a “…Companion restaurant to the original Luciano’s in Boise, ID…Caffe Luciano’s is developing a new riverside concept for our scratch made, classically inspired dishes based on old world recipes from Northern and Southern Italy…Our location right on the Boise River Greenbelt and beautiful patio are the best in the Treasure Valley, so come enjoy your friends & family as you all dine on our amazing food in a modern, open atmosphere, Caffe Luciano’s is Boise’s only Riverside Italian Caffe…Inspired by our love of authentic Italian cuisine. Our classic recipes are presented in a modern fashion that reflects our location, clientele and philosophy. As an independently owned cafe and wine bar, we strive to present the best we have to offer in the style of our main location Luciano’s Boise.” [www.caffelucianos.com]
Both places are bright, clean and friendly. They have adequate seating and I believe WIFI. Here are some photos I got this morning. Let’s start with Push & Pour. Left-Click any of these photos to see them enlarged.
And here is Caffe Luciano’s.
Here is a map of the Garden City newly developed area. Enjoy!
“Borscht (English: /ˈbɔːrʃ, ˈbɔːrʃt/ ) is a sour soup commonly consumed in Eastern Europe. The variety most often associated with the name in English is of Ukrainian origin, and includes beetroots as one of the main ingredients, which gives the dish its distinctive red color. It shares the name, however, with a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht and cabbage borscht … Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (Heracleum sphondylium), a herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes and tomatoes. Depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold; and it may range from a hearty one-pot meal to a clear broth or a smooth drink.” [Wikipedia] And “those other sour soups” that are cousins to borscht may come from day Lithuania and Belarus, the Ashkenaz Jews, Romanian and Moldovan cuisines, Poland, Armenia and even Chinese cuisine, a soup known as luó sòng tāng, or “Russian soup”, is based on red cabbage and tomatoes, and lacks beetroots altogether; also known as “Chinese borscht”. Wow! There are many varieties of borscht.
But there is only one original or authentic borscht. Borscht derives from a soup originally made by the Slavs from common hogweed (Heracleum sphondylium, also known as cow parsnip), which lent the dish its Slavic name. Growing commonly in damp meadows throughout the north temperate zone, hogweed was used not only as fodder (as its English names suggest), but also for human consumption – from Eastern Europe to Siberia, to northwestern North America.
And what is generally served with borscht? “Pirozhki, or baked dumplings with fillings as for uszka, are another common side for both thick and clear variants of borscht. Polish clear borscht may be also served with a croquette or paszteciki. A typical Polish croquette (krokiet) is made by wrapping a crêpe (thin pancake) around a filling and coating it in breadcrumbs before refrying; paszteciki (literally, ‘little pâtés’) are variously shaped filled hand-held pastries of yeast-raised or flaky dough. An even more exquisite way to serve borscht is with a coulibiac, or a large loaf-shaped pie. Possible fillings for croquettes, paszteciki and coulibiacs include mushrooms, sauerkraut and minced meat.” [The Book of Tasty and Healthy Food, Anastas Mikoyan]
So. What is borscht usually made of? What are the components? Ingredients? Borscht is seldom eaten by itself. Buckwheat groats or boiled potatoes, often topped with pork cracklings, are other simple possibilities, but a range of more involved sides exists as well.
In Ukraine, borscht is often accompanied with pampushky, or savory, puffy yeast-raised rolls glazed with oil and crushed garlic. In Russian cuisine, borscht may be served with any of assorted side dishes based on tvorog, or the East European variant of farmer cheese, such as vatrushki, syrniki or krupeniki. Vatrushki are baked round cheese-filled tarts; syrniki are small pancakes wherein the cheese is mixed into the batter; and a krupenikis a casserole of buckwheat groats baked with cheese.
But please note, your borscht may be different from your neighbors. There are cultural differences in the borscht. Ingredients may include,beet juice, beet root, veal, ham, crayfish, beef, pork, sour cream, buttermilk, yogurt, cucumbers, radishes, green onion, hard-boiled egg halves, dill weed, leafy vegetables, sorrel, spinach, chard, nettle, dandelion, cabbage, tomatoes, corn, squash, to name a few.So whatever inspired me to write this post? Well, we made a borscht and I posted a photo of it (the one pictured here actually) and I got comments. One of them in particular, from a Ukrainian lady, and she said,”That’s not real Russian Borsch (smiley face). It’s beet soup (smiley face). My mom makes the best, she is a Gourmet Chef for over 50yrs, and specializes in Jewish Cuisine.” [Mara Rizzio] I spoke to Mara – she makes awesome pirogies – and it was a good discussion. Thank-You Mara for “setting” me straight. Thus, this blog post. Cheers. And here is a recipe for Borscht that I found in the internet, from NPR, that includes various ingredients. Have fun! Borscht Recipe.
Oh yes! Another delightful visit to the Cloud 9 Nano Brewery and Pub at 1750 W State St, Boise, ID 83702, Hours: Open 11am, Closes 9pm. Phone: (208) 336-0681. From their website Cloud 9 Nano Brewery and Pub, “Founded in 2012, Cloud 9 Brewery is a nanopub concept featuring locally sourced and organic components in both the brewery and restaurant.
With an emphasis on creative brewing, Cloud 9 is situated in a unique place in the market. Instead of having the exact same line-up from month to month, the beers on-tap at Cloud 9 change as soon as the last drop from the previous batch has been poured. With so many taps, and only 6 year-round beers, the variety is truly amazing.
Cloud 9 also features a unique feedback process by which we judge what beer-drinkers actually think. We collate and analyze the input and use that to shape the direction of the next batch. In this way the community is involved in the brewing process from concept to the final foamy pint.
A commitment to quality, service and genuine interest in our community make Cloud 9 Brewery the place for beer aficionados, foodies, and everyone who enjoys fresh and unique culinary creations.” Their menu is local and diverse.” We use Natural Idaho meats from local ranches, free of antibiotics, hormones and stimulants. Our produce is locally sourced from small farms in Idaho, when possible, and we strive to use only spray free and/or organic ingredients.
For our current menu, Cloud 9 Current Menu. Updated August 8th, 2018.
The service is very good and very helpful. I asked for fries without salt, and our Waitress made sure they came that way. She was friendly and helpful and exacting. Cloud 9 is definitely a 5-Star pub/bistro. Here is what we had. Left-Click any of these photos to see them enlarged.