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http://boisefoodieguild.blogspot.com
A blog founded by a group of Foodies from Boise, Idaho, who just love to cook and try new foods. An archive of recipes is also on the blog.
29 April 2010. April has much to offer. (There's a double meaning here!) Dinner in Burgundy presented by Le Café de Paris in Boise. We have been to several of these specials, and we have yet to be disappointed. Tonight was great! Just look at this m (read full article)
On 13 April we went to the Buzz for a wine dinner. Debbie made this awesome asparagus soup. I just had to post the recipe here. If you like asparagus, then you really have to try this. It is awesome and comparatively easy to do. If you want the origi (read full article)
Tourteau de Chèvreby Kate HillPreheat oven to 380’C or 530ºF. Yes. HOT! Very HOT!For the pastry I used a simple butter short crust.100 gr (4½ oz)butter- unsalted200 gr (2 oz) flour- all purpose unbleachedSalt- pinch1 eggWater- as neededCut butt (read full article)
OK, so here we go. I have posted this recipe before on this blog. But this version has some changes which I like much better. No necessarily different ingredients, but rather an altered technique. Here are some suggestions:1). The 1st rise calls for (read full article)
Last night at the Le Cafe de Paris in Boise, we had a wonderful Cobb Salad. I do not like a bleu, or blue, cheese, but this was an awesome salad. Here is the recipe and some information. Cheers! "Cobb salad is the quintessential American salad, first (read full article)
Question of the day through my email: What is a Colbert Sauce? It is one of the classic sauces. To be more specific, "...Colbert sauce was probably named after Jean-Baptiste Colbert (1619 - 1683). French statesman and economic advisor to Louis XIV. I (read full article)
Nope! I'm not done yet! It is springtime warm outside and my BBQ is saying, "Pulled Pork!". (Is that a gauntlet Mr Joe?) But that will have to wait, and I have been working on that too this morning. But today is St Patrick's Day and here to go with y (read full article)
Nope! It's not over. We found another place. But, let's first look at the "ground rules".Reuben Sandwich1. Reuben made with Corned beef2. Rachel made with pastrami3. Both made witha. Toasted or grilled Jewish rye or Marbled ryeb. Kraut or slaw but wi (read full article)
So this is waaaaay too much fun! We went to Cucina Di Paolo today and I am certainly glad that we did. Paul Wegner is actually Chef Paul. He comes to us from the famed Cottonwood Grill and the University Inn in Boise among other places. Mary Jean is (read full article)
I just received this from Jeannette Aslanian in Gainsville, FL.Bleu Cheese Salad Dressing1 cup mayo2 Tablespoons buttermilk (or whole milk)1 Tablespoon crumbled bleu cheesea pinch of pepper, onion powder and garlic powderMix all in small bowl until s (read full article)
I had someone asking me about Clam Chowder. Well, here is an awesome recipe for it, straight from New Jersey and the Cape May area.------------------------------Tom's Cove Clam ChowderRecipe Source: Tom's Cove, New JerseyServes: 8Ingredients:4 Bacon (read full article)
Guess what? Andrae is back in business!! No, not in Boise, but in Walla Walla. Look at this - La Porte Brune, has come forth from passion, not from obsession. In a day when the culinary unenlightened are herding to troughs of food at chains and unins (read full article)
To say that today was a big waste of time, would not be true! So I won't say it. Robin and I had the very distinct pleasure of meeting and having lunch with Michael Boss of Behind The Menu at Pizzalchik on Gary Lane in Boise. Some really unique pizza (read full article)
Ever wonder how the Brick 29 in Nampa, ID made that awesome bacon? Well, from Falls Brand we get the following recipe. Enjoy! Lacquered BaconIngredients:1 lbs Falls Brand Thick Sliced Bacon3 T Light Brown Sugar, packed1 T Red Pepper FlakesPreparation (read full article)
I had to make some more of our award winning Citrus Marmalade and, knowing how long it can take to make it, I wanted something to "snack on". And knowing that Pico de Gallo can actually be several things - an Appetizer, Side Dish or an adjunct to a M (read full article)
In this mornings email - after I finally figured out that some of our clocks are on the "George Bush Time Manipulation Scheme" - I received this note from Rudy's. We do appreciate the kind words:Hi Bob & Robin,I just found your blog and noticed y (read full article)
Thus, the saying: Eating crow. Never a good move.How to Eat CrowIf you have ever had to eat crow you know it is not a pleasant experience. However, if you are in the situation where you have to eat crow, it is possible to make the experience less dif (read full article)
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