Boise Foodie Guild

Westside Drive-In Opens Additional Location

noreply@blogger.com (Bob and Robin) — Thu, 16 Feb 2012 22:52:00 +0000

Yes. It is true! Chef Lou has opened a second location for the Westside Drive-In. And it is definitely a 5-Star location, just as the original location is. The new drive-in is located at 1113 Parkcenter Blvd, Boise (208) 424-0000 whereas the original drive-in is located at 1939 W State street, Boise (208) 342-2957. Chef Lou still has the same website at Chef Lou. The food is delicious and one can tell that his staff takes great care in producing a good product. Will we be back? Probably.

Here is page one of the Westside Drive-In Menu. Left-Click to see a larger view.

Here is Page Two of the menu.

Page 3

Page 4.
Look at the daily specials. Are you a Senior Citizen - or as my Mom said, "A Seasoned Citizen" - then you get a 10% discount every day! Want a recommendation? Don't miss the Prime Rib! It is awesome.

Hard to pass this photo up! It says it all.

The interior. The Parkcenter location has indoor seating, something the State Street location does not have, although State Street has a heated outdoor dining area. Look at the smile on the young lady at the cash register. Everyone was smiling. So pleasant to see that!

I had the Fried Egg Burger and Fries and Robin had the BLT. Loved the mustard, or "special" sauce on mine, that had a hint of turmeric. It was delish!

Robin and I waited for you, but food this good just will not last long. There is a little lettuce left and some fry sauce (an Idaho thing). Maybe next time. Cheers!

New Page - Buzz Coffee and Café

noreply@blogger.com (Bob and Robin) — Wed, 15 Feb 2012 17:24:00 +0000

I am going to start a new page for the Buzz Coffee and Café, much like I did for Brown Shuga Soul Food. The first article on their new page is from the Valentine's Dinner on February 14, Chocolate and Zin where all of the dinner selections had chocolate as at least one of the ingredients! A chocolate lovers dream! Enjoy and while you are at it, don't forget the following events -

Feb 23, 7:00pm. Renwood Dinner with Captain Zin. Reservations are required!! $25.00 per person. (208) 473-7147

Feb 29 Cristi's Birthday! Yup that's right! She is a Leap Year Baby so that makes her 11 years old. There will be a dinner special (I hear maybe Tommy's Meatloaf!) and music. Drop in ... have some dinner and wine, or beer ... listen to the music ... and wish Chisti a Happy Birthday.

March 13 and 14 - Wine Club at 6:30. Full dinner and at least 6 wines. $15.00 per person. Reservations are appreciated as space fills up quickly! (208)473-7147

Look at the Menu above and see the new Buzz Coffee and Café articles, starting with last nights Chocolate and Zin Dinner. It was great!

Valentines Special at Brown Shuga!

noreply@blogger.com (Bob and Robin) — Tue, 14 Feb 2012 18:11:00 +0000

Wow! Look what Yvonne just sent! Why not stop by and pick dinner up for your honey! Her regular daily menu will also be served. Look at the Heading above. Cheers and have a great Valentines Day!!

If you can't get in a restaurant tonight because they are all booked up and you didn't plan ahead. I'm geste to help you with a take home dinner. Tonights special for dinner is

Potato Soup
Tossed Salad
Smoked Sliced Beef
with
Mushroom Gravy
Red Skinned Mashed Potatoes
Roasted Fresh Vegetable Medley

$24.95 dinner for 2 people! Served from 4 till 6 tonight. Call ahead if you want it ready for pickup or just stop by on the way home. Have a fantastic day!‏

Cassoulet D'Artagnan For Valentines Dinner

noreply@blogger.com (Bob and Robin) — Mon, 13 Feb 2012 17:28:00 +0000

What an awesome dinner! Robin spent most of the day on the complete dinner and it was .... well, Super Delicious! This is a "country stew" and in this case, the primary meat is duck. But it also has different types of sausage in it. D'Artagnan is where she ordered the supplies for doing this fantastic meal. The photo on the left is the finished product. Look on their web page for more information. But for now, here is the recipe. It is a long and somewhat involved recipe, but it is not difficult. Enjoy!!

Cassoulet D'Artagnan

By: D'Artagnan Staff
Yield: 12
Prep Time: 30 minutes, Total Time: 90 minutes
This hearty casserole of preserved duck, sausages and beans is the heart & soul of Gascon cooking.

Ingredients - (Bob and Gail Parker, Mac, Robin and Marnie)
• 3 pounds D'Artagnan Haricot Tarbais Beans, rinsed and picked over
• water, as needed
• 12 ounces D'Artagnan Ventrèche, in one piece
• 10 cloves garlic, peeled
• 2 medium onions, skinned and cut in half
• 5 whole cloves
• 1 carrot, coarsely chopped
• 1 bouquet garni, made of 5 parsley sprigs, 3 celery leaves, 1 thyme sprig, 1 bay leaf and 10 peppercorns, wrapped in cheesecloth and tied
• 6 D'Artagnan Duck Leg Confit, cut in half at the joint
• 6 1/2 ounces D'Artagnan Duck and Veal Demi-Glace, dissolved in 3 1/2 cups of water
• 1 tablespoon tomato paste
• Salt
• Pepper
• 2 packages D'Artagnan Duck and Armagnac Sausage
• 1 pound D'Artagnan French Garlic Sausage, cut into 12 slices
• 1/4 cup D'Artagnan Duck Fat, at room temperature

Preparation - (Cassoulet plated)
1. Add beans to a large, non-reactive container(s), cover completely with water and soak overnight at room temperature. Keep water level several inches above beans. Check back every so often as beans will absorb a lot of water. Use a few separate containers if necessary.
2. Drain beans, put into a large, heavy pot with whole ventrèche, garlic, carrot, bouquet garni and onion that's been studded with cloves. Add enough water to cover at least 3 inches above beans. Bring to a boil over medium-high heat then reduce heat to low and simmer, stirring often, until beans are barely tender, about 1 hour.
3. Drain beans, discard onion and bouquet garni, leave carrots and garlic with the beans. Remove ventrèche, cut into ½ inch squares, set aside.
4. Season beans with 1 teaspoon salt and several grindings of pepper.
5. Preheat oven to 325 degrees F.
6. In a medium skillet over high heat, sear duck and Armagnac sausages until just browned. Remove from pan, cut into thirds and set aside.
7. Lightly grease large casserole, preferably earthenware or enameled cast-iron, with duck fat, on both bottom and sides. Place half of the bean mixture in casserole. Add duck legs, browned duck sausages, chopped ventrèche, and sliced garlic sausage. Drizzle with duck fat. Cover with remaining beans.
8. Stir tomato paste into demi-glace, mix well until dissolved. Pour evenly over bean mixture. Drizzle with remaining duck fat.
9. Cover and bake until hot and bubbling, about 2 ½ hours, checking occasionally to make certain the beans are not drying out. (See Ariane's Recipe Tips below)

(Cherry Coke Cake)
NOTE: Cassoulet may be prepared ahead up to this point, then cooled and refrigerated up to 3 days. Remove from the refrigerator to bring up to room temperature before proceeding.
10. Increase (or preheat) oven to 400 degrees F. Uncover casserole and bake until top is browned, about 45 minutes. If at this point, cassoulet is not heated through, cut open the crust, pour ½ cup of water and/or demi-glace, and continue to cook until hot all the way through.
11. Serve immediately. Each guest should get an equal proportion of beans to meats.

(Valentine Cake)
Ariane's Recipe Tips:
Don't hesitate to open the crusty top to make sure the cassoulet is not drying out. The texture should be similar to a thick stew. If it seems too dry or pasty, add some liquid, such as stock, demi-glace or even water. Typically, you'll have to cut the crust and add liquid about 3 times before it's hot all the way through. Some cooks in Gascony think cassoulet will only be ready after 7 times of breaking the crust and adding liquid!
If adapting the recipe, try to use as many confit meats as possible. They will give the most flavor. Cassoulet should always be eaten very hot! Don't forget the leftovers. Cassoulet is even better the next day after flavors have had time to develop and marry.

And of course, no meal is complete without some fantastic and well aged wines. Here is what we had! The labels are self explanatory.

Special Valentines Dinner - The Wine List

noreply@blogger.com (Bob and Robin) — Sun, 12 Feb 2012 16:20:00 +0000

This year, Robin is doing dinner. She wants to do something with duck. So on Sunday, Feb12 at 3:00pm, she will be serving the following dinner. This looks like fun and very special! We have so much fun doing these Special Dinners. YUM-O!!! And look at that wine list.

The Wine Selection

1989 Joseph Swan Vineyards Zinfandel Sonoma County

1989 Côtes du Rhone Kermit Lynch

2001 Clos les Lunelles Côtes de Castillon

2008 Jean-Louis Denois

Boise Food Truck Rally a Success!

noreply@blogger.com (Bob and Robin) — Sat, 11 Feb 2012 20:27:00 +0000

Wow! Such a great evening!! If you missed this Boise Food Truck Rally, you may have another chance. Try to reserve the 2nd (second) Friday of each month for this event. The venue will change, so keep watching this blog for more information.
Here are some of the Food Trucks that were represented: Brown Shuga Soul Food, Archie's Place - Soup and Joe's, Riceworks, B29 StrEATry and A Cupcake Paradise. And we had liquid refreshment from Payette Brewery, one of the sponsors. The other sponsors were the Boise Weekly, KRBX 89.9 FM, Northend Organic Nursery and The C.O.T. Be sure to support the sponsors and of course the Food Trucks when you see them around town. What a great evening. And just look at some of this food. And the prices ... They were good. Not expensive for the quality of the food. Enjoy and Left-Click any of these photos to see a larger view!

Here are some of the people. We got there at about 5:30. The Rally went from 5:00pm - 9:00pm.

Riceworks Food Truck

Brick 29 truck

Payette Brewery. A local brewery!

Brown Shuga Soul Food menu. Good prices.

Brown Shuga Plated Meal
Pulled Pork
Mac 'N Cheese
Red Beans and Rice
and of course
Payette Brewery liquid delights!

Check this dessert out!

And from Brick 29

The entree from Riceworks

Food Truck Rally

noreply@blogger.com (Bob and Robin) — Fri, 10 Feb 2012 17:21:00 +0000

So you say you need something for dinner? And you don't know what to make? And, if you went out to eat, you don't know where to go? Well here's a great suggestion!! The Boise Food Truck Rally at Chinden Blvd and Maple Grove in Boise from 5:00 - 9:00pm Tonight! It looks like it is going to be an eating adventure! Come out and try some new treats. Meet some new people. And remember: Eat, Drink and be Merry! For tomorrow you might be dieting! Cheers and see you there.

Valentine Weekend Special Dinner

noreply@blogger.com (Bob and Robin) — Thu, 09 Feb 2012 00:12:00 +0000

Great Party! Look What We Had!

noreply@blogger.com (Bob and Robin) — Mon, 06 Feb 2012 18:36:00 +0000

The Super Bowl Party was loads of fun and some great food! Thanks to Bob and Gail Parker who opened their home to us. Bob, Gail and Robin are pictured here. Loads of snacks, carrots, celery,special dip and beer - several types! Here is a link for our Chicken Hot Wings that we made. They were good!

Gail always does such a great job at setting the table. Here is her place setting.

Chicken wings (drumlets) getting ready for the oven. They've already been steamed.

The Pork Soup that Gail made. I hope she sends the recipe.

The Spicy Drumlets
4T Unsalted Butter
¼t Garlic Granules or 1 med garlic clove minced
¼c Hatch Red Enchilada Sauce, Mild
½t Kosher Salt

While the chicken is roasting, melt the butter in a saucepan. Do Not Brown The Butter! Place the garlic in the melted and cook until soft. Add the enchilada sauce and heat through. Taste for salt. Add if necessary. When the drumlets are cooked, toss with the sauce and serve hot.

The BBQ Drumlets
2c Chefs Review BBQ Sauce, Salsa de Barbacoa
4oz Tomato Paste
¼c Honey
¼c Jack Daniels Bourbon

Combine all ingredients in a bowl. Stir to mix. Taste and adjust as necessary. The sauce should be slightly sweet, yet tangy. Microwave until bubbly, about 1 minute on high. Toss with wings and serve hot.

Have plenty of napkins and beer ready for these drumlets! The sauce, but I think particularly the BBQ sauce, would be great on pork ribs! Either the drumlets or ribs would be great for any tailgate party.

Fettuccine Forum - Year of Idaho Food

noreply@blogger.com (Bob and Robin) — Fri, 03 Feb 2012 18:23:00 +0000

Robin and I attend several "conferences" each year on different subjects. One of my favorites, and I think Robin's too, is the Year of Idaho Food and in this case, the Fettuccine Forum. The bottom line of tonight's program is to eat local; buy local; support the local farmers. All of the speakers on the program, invited the audience to Think Local. They reminded everyone that we do indeed have space for our own garden. Yes, even in an apartment. There are a variety of containers that can be used to plant tomatoes, carrots, herbs or a host of other vegetables. We were encouraged to use our imagination.
For instance. Robin and I have utilized for the past 3 years that small space between or fence on an alley and the black top of the alley. We have installed raised beds and grow a variety of herbs and tomatoes along with roses and quince. And for the past 27 years, we have herbs planted in the space between the sidewalk and the street - rosemary, several types of thyme, sage, oregano, mint. And we are totally aware that the city can come and "reclaim" their right-of-way. So far, all we have had are compliments. And the idea has spread. There are at least a dozen such gardens that have been made in the past 3 years in our neighborhood. It is possible and can be extremely productive. Here are the speakers for tonight's program and some of the information they presented.

Amy Hutchinson - She proclaimed that Idaho does in fact have "their own" food types beside the Potato, which is one. Think locally made Fry Sauce. When in Idaho, we get this sauce with fries instead of ketchup. If you want ketchup, you must ask for it. Huckleberries are the prize of the mountains and make a wonderful jam or topping for ice cream. Or in pancakes. The Black Tail Watermelon was developed in Northern Idaho to compensate for the short growing season. And finally, she stated that for every 1% of food raised and consumed locally in Idaho, that the state receives $1 million in income. Thank you Any for participating in this event and sharing this information.

This is the poster for this years event. It looks almost like the Sun Valley Sun. The vegetables pictured here are all grown or produced here in Idaho.

Guy Hand - Local NPR celebrity, writer and producer. He stated that Idaho has a growing industry in brewers and vineyards. We produce caviar here, too! The Common Thread between the people of Idaho must be Active Participation in eating and supporting local farmers - large or small. The Palouse valley in Northern Idaho shipped 80% of it's wheat production to Asia. And as a note, try to find locally ground Idaho wheat for baking in this area. Extremely hard to locate. And that is part of the economic problem. And Guy re-stated to have the "neighborhood type gardens." The small, but very productive, "Victory Gardens", if you remember those. I do.

Guy pointed out that there are places within Idaho that have the type of heirloom apples, as pictured here, growing "wild" along sections of the Snake River. He tried some and said they were really good.

And did you know that there is a citrus crop grown here in the Gem State? They may be in a hot house setting, but it is still productive. guy took this photograph of one such "orchard". He said that when he entered the greenhouse, that the wonderfully sweet and pungent citrus aroma engulfed his senses. Thank you too, Guy, for and informative talk and for these photographs.

Janie Burns - Owner of the Meadow Lark Farms in Idaho and a Buy Local - Eat Local advocate. Her main premise tonight was to get "... more people to think about the foods they eat." She stated that food is directly related to health and most healthcare facilitators connect food with health. In Ada county - the county Boise is in - and in Canyon county - the neighboring county to Ada, we spend $113 million a year on obesity problems. Now that's a serious problem for Idaho. However, the Planning Council has finally realized that agricultural lands are an asset to housing and commercial developments and not a detriment! She further stated that there are school districts that are now turning away from the heavily fried and starchy foods in cafeterias to serving only locally produced foods to the tune of $1 million a year. So the challenge that she posed, and gave suggestions for the answer was, "Do Some of These: Grow something; Learn to cook at home - whole foods, not processed foods, and use the left-overs - Ask 'Is it local' when purchasing foods and eating out. And the most important thing she says is to say, "Thank you for having local products" in both stores and in restaurants. Thank you Janie and all of the presenters for this informative forum.

Here are some of the foods that you should be eating daily. All of these can be bought locally in Idaho.

At the end of the "talks", the floor was opened for questions. Here Guy and Amy converse with the floor. Guy is in deep thought. Janie moderated this secession of the program.

The Fettuccine Plate. There was also Pizza Swirls and Chocolate Cup Cakes. Beer and wine were also served. These were all produced locally!

This was a great evening with some great information and ideas. I know Robin and I really do try to Think and Buy and Eat Local. We hope you do too. It only takes a little effort and the results are huge and extremely satisfying. Come look at our Alley Garden sometime this spring. The photo here is but a small portion of the alley garden. Cheers!

GPS Lamb Showdown and Cook-Off

noreply@blogger.com (Bob and Robin) — Thu, 02 Feb 2012 21:53:00 +0000

Here's a thought. Do you like lamb? Are you in the Los Angeles area? You might want to try this event. Here's an excerpt from their site Food GPS:

On Monday, February 20, Food GPS presents the inaugural Lamb Showdown. It’s Walter Manzke from upcoming République and Factory Baking Company vs. Zach Pollack and Steve Samson, the chefs and co-owners of Sotto. Guests will enjoy a six-course meal, with the talented chefs going head-to-head on four savory courses featuring American lamb, and two desserts starring sheep’s milk dairy. Every diner gets a vote on which chef delivers the boldest flavor, most originality, and best presentation. The winning chef earns $500, and of course greater glory.

The American Lamb Board is sponsoring the lamb as part of Lamb Lovers Month. Eagle Rock Brewery will be pouring three beers for each guest throughout the course of the dinner.

Oh well, it's just a thought, as I sit here drooling. Maybe Boise could have an event such as this. Especially since Boise has the largest Basque population in the country. A Boise Basque Lamb Cook-Off. There is a lot of lot of locally raised lamb available in this area. And we also have some excellent micro-breweries in Boise. Just think of the delicious dishes that could be prepared. I can smell it now. (It must be dinner time. Never write in a food blog or go shopping when you are hungry!)

Fettuccine Forum Boise.

noreply@blogger.com (Bob and Robin) — Thu, 02 Feb 2012 21:05:00 +0000

Ground Hog Day brings us to the Fettuccine Forum to be held in Boise in the Rose Room.
"The February Fettuccine Forum will look at the Year of Idaho Food at 5:30 p.m. Thursday, Feb. 2, at the historic Rose Room at 718 W. Idaho St. in downtown Boise. Doors open at 5 p.m. The event is free and open to the public. A no-host bar and free appetizers are available. For more information, call 433-5670.Amy Hutchinson, Guy Hand and Janie Burns will lead a conversation about the “Year of Idaho Food — and What’s on the Menu for the Future.” "

Here is a link to the rest of the article, BSU Campus News by Kathleen Tuck. This is always an informative program and lots of fun. I have heard Guy Hand and Janie Burns speak before and they are good speakers. Guy has a program on NPR here in Boise, "Edible Idaho". Janie owns "Meadow Lark Farms" in Nampa and supplies us with fresh and local produce, including eggs and lamb. Come out and meet the Stars! Cheers and see you there.

Monthly Food Truck Rally Boise

noreply@blogger.com (Bob and Robin) — Tue, 31 Jan 2012 17:55:00 +0000

It's here! Friday, February 10 at Maple Grove and Chinden Blvd. The monthly Food Truck Rally Boise! Here is a Flyer for your convenience. It is in pdf format. This should be lots of fun and a great treat for a variety of food. Come out and join in on the fun! Mark your calendar: Friday, February 10 from 5:00pm - 9:00.

February at The Buzz in Boise

noreply@blogger.com (Bob and Robin) — Tue, 31 Jan 2012 00:29:00 +0000

I received this from Cristi at the Buzz in Boise. This looks like an exciting and fun month at the Buzz. Super Bowl Party, Zins and Chocolate and a special Renwood Dinner. Here is the schedule. Cheers and hope to see you there. Remember: Call or email for reservations! And be informed: Cristi will be 11 this year!! See below.

Dear Bob and Robin,
Moving right along with 2012, hope this email finds everyone safe and happy. One of Buzz Coffee and Wine's favorite months is now at hand. Lots of fun events planned so read about them, make your reservations and join us for some fun and excitement throughout the month of February.

Superbowl (Go Giants!!)
February 5th we will be hosting our annual Superbowl Party. There will be a buffet of tailgating foods, with healthy options for our guests. The focal point will be New York and San Fransico favorites. There will be wine and beer to enjoy a fun afternoon. Also we will have our proposition cards with a give-a-way for the person who guesses the best. Call for reservations or just come on in. Festivities begin at 5 PM.

Wine Club
Our Media Focused wine club for February will focus on Zinfandel and chocolate. We are completely booked for Wednesday night but have a few seats available for Valentine's day. Great evening out with an entire menu planned around Chocolate. On Valentine's Day let us know if you wish to sit as a couple or in a group. Dinner is $15 a person and starts at 6:30. Reservations are required.

Renwood Dinner
On February 23 at 7PM buzz will host Renwood for a winery dinner. this will be a fun evening wiht foods to pair with Renwood wines and the rep from the winery will be presenting their wines. the wines will be available for purchase after the dinner. It is a four course meal with some plesant surprises in store. Cost is $25 per person. Reservations are required.

Lots of music this month as well. Do not forget that we have live music and wine tasting every Friday night and frequently on Saturday Nights as well. Music for February...3rd is Lee Penn Sky, 10th Mountain Fever, 11th Fonny and Divot, 17th Wendy Matson, 24th Pat Foulkner, 25th Todd Palmer, and 29th is Sandy Sanford. Music begins at 7 each night. No reservations required just come down enjoy some good music. We have food specials each night to accompany the company and the music.

On Leap Year Day, we will have music and cake to Celebrate Cristi's Birthday. (Wednesday February 29. She will be 11.) Enjoy your extra day this year with us and who knows what will happen at the Buzz on this special day. Also, our take and bake menu is posted on our facebook page come grab some freezer meals and be ready for great food at reasonable prices when your day gets away from you.

Sincerely,
Cristi and Tom Takeda
Buzz Coffee and Wine
Reservations can be made by email at buzzwine@cableone.net or by phone at (208) 344-4321. Thank you for your support.

Winter Wine Dinner in Boise

noreply@blogger.com (Bob and Robin) — Sun, 29 Jan 2012 20:37:00 +0000

Don't forget the Winter Wine Dinner at the Boise Hotel in the Castle Ranch Steakhouse on Vista Ave on February 18, 2012. Sawtooth Winery will be featured and the dinner looks awesome! Calling for reservations is strongly suggested. This will be an exciting evening. See you there!! Left-Click the graphic to get a printable copy and a larger view.

Gameday Grilling

noreply@blogger.com (Bob and Robin) — Sun, 29 Jan 2012 04:22:00 +0000

Well, not your traditional gameday tailgate party. The special game today was the Senior Bowl in Mobile, Alabama. The Boise State Broncos had 5 players in the game. Our tailgate had -

Grilled Tuscan Brand Wine Sausages
Caramelized Onions
Fresh Made Sauerkraut
Grilled Artichokes with Grilled Lemon Slices (Photo on left)
Olive Oil and Balsamic Dipping Sauce
Mississippi Mud Pie
Belhaven Scottish Ale
Stella Artois
Deschutes Brewery Inversion IPA

Robin made the artichokes above and Gail McClellan Parker made this awesome Mississippi Mud Pie.

Putting the topping on the pie.

This is the label from the wine sausages that we grilled. These are delicious and we got them from our local Costco. Along with the onions and the kraut, we also had some Giuliano Muffuletta to go with the sausages.

Belhaven Scottish Ale. Light, creamy and smooth. If you can find this ale, I strongly recommend it. This went extremely well with the grilled sausages, the kraut, the Muffuletta and the caramelized onions.

Really a great little tailgate party for the halftime party. Maybe we can do this again next season. Sounds like fun!! Cheers!

Grow Your Own Capers!

noreply@blogger.com (Bob and Robin) — Sat, 28 Jan 2012 00:25:00 +0000

Robin found this article about capers today in the Idaho Statesman (U of I Master Gardner - Add A Caper). This is a really good article and chock full of good information. Here is a portion of that article.

"Capers are actually immature budding flowers of the prickly perennial capparis spinosa bush tree. They are a native plant of the Mediterranean region and particularly copious in the eastern regions of the Black Sea as well as Cyprus, Turkey, Anatolia, Spain, France, Italy, and Greece ... They typically grow wild down roadways, rocky hillsides, mountains and ancient stone walls. They thrive in a dry arid climate.

As with most all other herbs and spices, capers have been added to flavor foods and to treat ailments in our bodies for thousands of years. An interesting feature of the plant is its hardiness adapting to a wide variety of climates."

Caper seeds can be purchased at "... Franchi Sementi Seeds produces caper seeds. The US distributor for Franchi is growitalian.com and the UK distributor is seedsofitaly.com." (From Seed To Table) You can find more information on capers at From Seed To Table Blog. Another source for Caper Seeds is Amazon (dot) com. Have fun and add these to your herb garden. I plan on doing so. Cheers!

Braised Pork Shoulder in Chianti Sauce

noreply@blogger.com (Bob and Robin) — Fri, 27 Jan 2012 23:38:00 +0000

Today, I received an article and recipe from What's Cookin - Food With Taste on braising boar. Interesting article and I encourage you to read it. Here is a portion of that article.

Tuscany presents us with a number of amazing cuisines that pair beautifully with the wines of the region. A dish that I have grown to love is braised wild boar in Chianti. However, although it has become increasingly easier to find a boar roast in the United States, it is still far from simple. The easy alternative is a pork shoulder roast.

This is an absolutely amazing dish that will thrill your guests. The sauce balances richness with complex woodsy notes and vibrant acidity. It is transcendent, yet elegant and light on its feet. It’s one of those sauces that you feel could be poured over anything and never get boring. The pork is succulent, falls apart on the fork and nearly melts in your mouth.

To read the rest of the article, Click Here. It will be well worth your time. And if you want to see the recipe, I have posted it here. Enjoy!!

Braised Pork Shoulder in Chianti Sauce
Italian slow cooking at its best
March 30, 2011 By Eric Guido

Note: If you have access to a boar roast, you can easily substitute it for the pork shoulder. In that case, look for a 4–5 pound roast. Also, this recipe can be made the same day as your dinner or the day before.

6 ½-8 lbs. pork shoulder roast
1 ½ bottles Chianti (Don’t cook with it if it isn’t something you wouldn’t mind drinking.)
3 cups chicken stock
1 cup water
7 oz. olive oil, divided
8 oz. pancetta (small dice)
2 yellow onions (small dice)
5 stalks celery (fibrous layer peeled off)
3 carrots (peeled and cut into a small dice or shredded)
1 can San Marzano plum tomatoes, 28 oz. (Crush the tomatoes before using.)
10 cloves
2–3 sprigs rosemary
3 tbls. unsalted butter
all-purpose flour (as needed)
salt and pepper

Prepare and measure all ingredients. Preheat your oven to 350 degrees.

Trim the pork shoulder of any unnecessary fat or silver skin. Liberally sprinkle it all over with salt and pepper. Next, roll the pork shoulder in flour. Use as much flour as necessary to coat the entire cut of meat, but shake loose any extra.

In a large-gauge roasting pan, pour in 5 oz. (a little over a ¼ cup) of olive oil. Place the pan across two burners on your stove and turn the heat up to medium-high. Once the oil is shimmering, place the pork shoulder into the pan. The idea is to get a good sear, so fend off the urge to touch it once you put it down. When the first side is seared, turn it over to the other side and repeat until all sides have been seared.

While searing the pork shoulder, place a sauté pan over a medium flame, pour the other 2 oz. of olive oil and allow to heat through. Then add the pancetta and cook until the fat has been rendered and the pancetta appears to have a crisp to it (think bacon). Then, remove the pancetta from the pan but leave the oil in. Check the pan to make sure there are no burned pieces left in the bottom. If there are, remove and discard them before continuing. Now add the onions, celery, carrots and cloves with a generous pinch of salt, and stir to coat the contents of the pan with oil. Allow this mixture to cook over a medium-low flame, stirring from time to time, until the onions have turned translucent.

Returning your attention to the pork shoulder, once you have an even sear on all sides, begin to add the Chianti, one cup at a time. Stop around three cups, and allow the Chianti to start boiling. At this time, keep adding the remaining Chianti, a cup at a time. Once it has all been added, bring the wine up to a boil for 2–3 minutes.

Next, add the vegetables from the sauté pan -- as well as the can of San Marzano plum tomatoes, rosemary, chicken stock and the water -- into the roasting pan, and spread the contents evenly. Allow this mixture to come up to a boil and then remove from the burners. Cover the roasting pan with aluminum foil and place in the oven. Allow to cook for two hours and then loosen the foil on the pan (to allow some steam to escape) and cook for another hour.

Once the braise is done, carefully remove the pork shoulder from the pan and cover with aluminum foil. Pour the remaining contents of the pan through a sieve and to separate the sauce from the solids. Massage (but do not crush) the solids to release as much juice as possible.

Pour the sauce into a saucepan and place over a medium flame (uncovered). Allow the sauce to come up to a gentle boil. Continue to reduce the sauce like this for an hour, making sure to regularly skim and discard the fat and impurities that rise to the surface.

At this time, turn off the flame and stir in the 3 tbls. of butter until completely combined. Taste the sauce and season with salt and pepper as necessary.

Now, you can choose to slice the pork shoulder and ladle the sauce on top to serve. Alternatively, you can allow the sauce to cool and then place the pork shoulder back into the sauce and hold it for the following day, which does add a level of richness to the sauce and flavor to the meat. If you do this, simply slice the shoulder the following day and warm it in the sauce in a sauté pan. Or, you can shred the meat, add it back into the sauce and use this as a ragu to pour over pasta.

Have fun with this and my suggestion is to follow the recipe closely at first, then, if you so desire, you can add your own touches. Ciao! Buona tavola e buon divertimento! (Enjoy the food and have fun!)

Boise Food Truck Rally

noreply@blogger.com (Bob and Robin) — Wed, 25 Jan 2012 19:14:00 +0000

I just received this information about the Boise Food Truck Rally from Sheila. If you need or want more information, contact Sheila direct. Her information is listed below. Enjoy!

Hi Bob,

Thanks for posting on the Food Truck Rally Facebook page! I'm glad you found us!

The next food truck rally is going to be at the corner of Chinden and Maple Grove. This is Brown Shuga's regular spot so I thought it would be nice to come to her for a change. The rally is from 5-9pm.

Food Trucks include:

Archie's Place
Brown Shuga Soul Food
B 29 Streatery
Riceworks
A Cupcake Paradise
Beer by Payette Brewing

Live music to be announced later.

I will be adding an additional truck but have not been able to confirm details. Once I have that, I will be posting on the facebook wall. Facebook is the rally's only means of communication as of now because it is relatively new. I will try to update you once I have more information.

We are aiming to have a rally the second Friday evening (5-9pm) of every month with the location changing every month.

Thanks again for reaching out and if you have any questions, please feel free to contact me!

Sheila Francis
Payette Brewing Company
Director of Marketing and Events
sheila@payettebrewing.com
208.761.1897

This looks interesting. Keep us informed, Sheila, and I will post the information here.

Grilling vs Broiling

noreply@blogger.com (Bob and Robin) — Wed, 25 Jan 2012 17:24:00 +0000

Nope! It's not Springtime in the Rockies. Or in Boise. But, with the Super Bowl just around the corner, it could be time for grilling, if the weather cooperates. Or maybe we should just broil. Your choice this time of year. (But I've been known to brush the snow off the grill and have a great time grilling!)

Here is some information on Grilling vs Broiling from Derrick Riches from About (dot) com. Here is an excerpt from that article.

For whatever reason, there are times when you just can't go out back to grill. It's these times when you need to know the basics of broiling in your oven. There are similarities and differences that can make your broiling successful. Many recipes give instructions on the use of a broiler as an alternative to grilling, but they just don't explain the fundamental differences that you need to know.

Grilling and broiling both use intense direct heat to cook foods. They both require the same watchful eye to avoid burning. And they both provide a similar charring and caramelization that give food that distinct flavor. However, grills and broilers work differently to achieve these goals.

... And like a grill you want to preheat the surface that is going to be in contact with the food so preheat the broiler pan. Since you are cooking by direct heat you don't have to worry about preheating the oven itself.

Click on the link above to read the rest of the article and get ready for the Super Bowl or the Senior Bowl this Saturday, January 28 on the NFL Network. Enjoy!

Change In Blog Elements

noreply@blogger.com (Bob and Robin) — Tue, 24 Jan 2012 20:18:00 +0000

There comes a time when web pages and or blogs must be updated or changed in some manner. Now is the time for the Boise Foodie Guild blog to re-design. I am taking the Special Pages Index from the sidebar and placing it directly under the header. Look for it just above this article and click Home to return to here.
There are several restaurants in Boise that we use as our benchmarks.

The Buzz - A great bistro and wine restaurant that has some awesome home cooked and prepared meals. Look for their monthly Wine Club Dinners.

Le Café de Paris - Great French cooking, bakery items and the occasional Thursday night special wine dinners.

Sushi Joy - Superb Asian cuisine. Definitely a Boise benchmark for this ethnic food.

Brown Shuga Soul Food - A change in cuisine tastes. Awesome Soul Food like Collard Greens, Black-Eyed Peas, Pulled Pork, Fried Chicken and Sweet Potato Pie to name just a few. Truly authenic.

El Gallo Giro - In Kuna, just south of Boise. Absolutely the best Mexican food in the area.

As I get these pages developed, you will see them listed above. And you will probably see the categories that I have established. They are all based mostly on ethnic foods - that is, specialized to a specific region in the culinary world. We are extremely lucky here in Boise because we have a very large selection of diversified restaurants. Whatever your taste or desire, you will probably find it in Boise or close-by. The object is not to list every restaurant in Boise of different foods. I will only list those that we think are the best within a specific style. An interesting project, to say the least.

Tuesday's Menu for Brown Shuga Soul Food

noreply@blogger.com (Bob and Robin) — Tue, 24 Jan 2012 16:36:00 +0000

Check out the menu that Yvonne has for you today!! Enjoy and let her know you saw the menu here.

BBQ Spare Ribs
Seafood Creole with Rice
Sides
Mac and Cheese
Baked Beans
Coleslaw

Look for info in the sidebar.

Dinner in Burgundy

noreply@blogger.com (Bob and Robin) — Fri, 20 Jan 2012 17:20:00 +0000

Another fantastic Wine Dinner at Le Cafe de Paris. Here is how Mathieu described the dinner. It was awesome!

"French Region Night this month will feature the region of Burgundy, where I was born and raised! We have recently acquired several new wine labels from the area and a fabulous four course menu of classic cuisine from the area with be featured! The dinner itself is $39/person and as always we will have our resident sommelier, Christian Lamotte, there to pair our fabulous wines."

Here is the wine we had with dinner. A 2007 Pernand-Vergelesses. It went very well with our dinner.

Some folks who were at the same table as ours. Mr Quinlin (right) and friends. Great conversation and thanks for sharing the wine!

Escargot Bogon et Gougeres
(Burgundy Snails)
burgundy butter with pastis

Salade Paysanne
(Burgundy Country Salad)
field greens, croutons, bacon lardons, ozark poached egg

I tried to get a photo of the egg prep. It did not come out. They break the egg in cheese cloth and then tie it up so it keeps it shape. They cook it in the cheese cloth.

Sandre en Papillote
walleye filet with aromatics baked in parchment, rice pilaf, braised brussel sprouts

Note: We had never had Walleye before. It was delicious! Mild and slightly sweet. Not a strong "fishy" taste. I'd have it again.

Coq au Vin
(Red Wine Chicken)
housemade taggliatelle, braised brussel sprouts

Île Flottante
(Floating Island)
poached meringue, crème anglaise, almonds

Brown Shuga Menu

noreply@blogger.com (Bob and Robin) — Thu, 19 Jan 2012 19:30:00 +0000

Among nasty router problems, I just received this from Yvonne. Hope its not too late!

Yvonne Anderson-Thomas updated her status: "Todays menu is Pulled pork, Beef Brisket, and BBQ Chicken. Sides are baked beans, green beans, mac n cheese and sweet potato souflee. As an added bonus I made some delicious Potato soup great for this wet weather."

Fresh Ham

noreply@blogger.com (Bob and Robin) — Sun, 15 Jan 2012 22:11:00 +0000

Right now, the house is filled with the smell of citrus and clove. The fresh ham, pictured here about to go into the oven, looks so delicious! The recipe for the ham, can be found by Clicking Here. It takes some time, but is well worth it. The original thought was to make enough so we can slice some down for sandwiches and I think we will have plenty. (Our Grandson Chris and his Girlfriend Madison gave us a meat slicer for Christmas.) This fresh ham (pork shoulder) was $1.35 per pound and it is boneless. It is so lean and not much fat at all. Enjoy!

The Fresh Ham came out of the oven and rested 15 minutes. Here it is sliced. (I made that platter!)

Fresh Ham with Rich Ham Gravy
Baked Sweet Potato
Green Salad