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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.
I have been asked to post the recipes for the Grilled Leg of Lamb in Mustard Sauce and the Nasturtium Blossom Vinaigrette. So here they are. Do enjoy and let us know how you liked them. Cheers!Grilled Leg of Lamb in Stone Ground Mustard Sauce The rec (read full article)
I am a subscriber to an email newsletter from Sizzle On The Grill from Char-Broil. [The photo to the left is from them, not me. )-;] I really think this is a good article and think you should read it. It is informative! Here is an excerpt of the arti (read full article)
Here is a recipe for Grilled Baby Back Pork Ribs that is just in time for the Memorial Day Holiday! Do enjoy and have a great weekend. Grilled Baby Back Pork RibsAdapted From: BONNIE Q, All Recipes (dot) ComPrep Time: 20 MinCook Time: 1 Hr 5 MinReady (read full article)
I had a question on the grilled pork recipe below. How do you tell when the pork is done? Do you cut into it to see how pink it is? No!Answer: Neat trick that works well with pork or beef. Use either hand.1). Relax the thumb and feel the muscle (on a (read full article)
Here is another interesting recipe for grilling. Enjoy.Grilled Cuban-Style Pork ChopsFrom Derrick Riches, your Guide to Barbecues & Grilling6 pork chops, about 1 inch thick3 tablespoons orange juice4 cloves garlic, minced2 tablespoons lime juice2 (read full article)
Now here is an easy meal. Chicken, lemon, thyme, asparagus and noodles. How easy do we get?Lemon Baked Chicken Ingredients:2 Chicken breasts, skinless1 Lemon, zested and juicedSalt and Pepper to taste2 T Lemon ThymeFlat Egg Noodles for 23 cloves Gar (read full article)
I just found this new group called the Boise Underground (Food) Market (BUM) that some of you might be interested in. Here is what their blog pages says about them - you can also find them on Facebook.Hello and welcome to the Boise Underground Food M (read full article)
When you make a mistake, there are two routes you can take: (1) Ignore it or (2) Correct it. I choose to correct the mistake. So it is with the Asparagus Soup with Lemon Herb Crème Fraîche. The first time I made it I really messed it up. This time (read full article)
I have been asked to keep everyone informed about the progress of the Sourdough Starter I am making. The technique comes from the Boudin Bakery in San Francisco. Just the technique - not the starter. The photo here is at Step #4 in the directions as (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)
Here is the recipe for Lamb using Lava Lake Lamb out of Hailey, Idaho. Now this reall looks good!!! The source for the recipe is Use Real Butter (dot) Com. Or you can get recipes directly from Lava Lake Lamb.Lava Lake Land & Livestock, L.L.C.P.O. (read full article)
So after I posted the article the other day, Robin asked if I was going to post an article on the side effects of salt. So after looking around, here is an excerpted article from the Mayo Clinic on salt. You can read the entire article by Clicking He (read full article)
It never really fails that when I want to connect something to a blog page or a web page, something always seems to go wrong. This article is no exception. Here is a link from, of all places, King Arthur Flour on Salt. If you always wanted to know ab (read full article)
I had heard that Kitchen Collection here in Boise was closed and that the closest one was in Coeur d'Alene. Wrong! Rudy's - Cooks Paradise in Twin Falls is great to visit. Good items and prices. Only problem is, Rudy's is 2 hours from here. William S (read full article)
A couple of weeks ago, Robin came up with this variation of guacamole that is really awesome. And for someone like me that thinks avocado is like eating tasteless mush, that's really saying something. I ate the better part of the bowl full. If it is (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)
Yesterday, Pi Day, 3.14, Robin says, "The Plaza Grill" is having a Reuben special for lunch. That's all I needed. Read about their Reuben, #7.The Reuben Sandwich Challenge ScoringRated on 1 to 5-Stars, here is how we rate the several places in Boise (read full article)
St Patrick's Day is a little over a week away, 17 March. But you must be thinking of something to go with that Corned Beef. How about some Soda Bread. Here is some interesting information on Soda Bread. Information and recipe from European Cuisines.I (read full article)
So on Fridays, we have been teaching in Eagle for the "Eagle Arts School". And for lunch, almost 1 1/2 hours between these two classes, we've been doing some culinary exploring. "Seasons", "Rembrandt's" and now the "Ahi Sushi Bar". We like all three (read full article)
On 22 February, Geno called. He is in Boise for a while before returning to Arizona. We know he and Debra - we missed you Debbie!!! - both like lamb and I had some lamb shanks in the freezer, so it would only be right to have the shanks for dinner. B (read full article)
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