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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.
So yesterday we had seafood - cod to be exact. So on Meatless Monday - or Red-Meatless Monday - what to have. So, we're going to have chicken breasts. But not the same 'ole mundane bird that is prevalent on most plates. Let's spice it up. Dried mushr (read full article)
Just think, in 2½ weeks and we in the US will be celebrating Labor Day! Then Halloween and Thanksgiving, Christmas and New Years! Don't blink 'cause you'll miss them! Here are five suggestions for appetizers for the parties you will be having or wil (read full article)
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)
A while ago, I said that tonight we would have some red meat - Buffalo to be exact. And so we did! To the left, is a photo of -Grilled Buffalo Rib-Eye with Roasted Herbal SquashServes: 2Ingredients:2 Buffalo Rib-Eye Steaks1 t Greek Oregano, fresh and (read full article)
We have had some requests for these two recipes, so here are the two links that go directly to our recipe "book". Do enjoy these and please let us know how much you enjoy them. The soup is made from fresh garden goodies and is a good way to "eat your (read full article)
We did make this tonight, as per the photo to the left. We served it with a Fresh Arugula and Asparagus Salad with Crushed Roasted Almonds and Oil and Vinegar. However, I did make some adaptations and, even at that, Robin and I miss the Mediterranean (read full article)
The other day, I came across this recipe for Egyptian Stuffed Tomatoes. I have no idea why I am sooooo hung up on this recipe, except it is different and Robin can not eat Stuffed Peppers. This recipe comes from an Egyptian FB page and for me, therei (read full article)
After watching Julie and Julia for the third time; and after watching Julie Powell burn the Bœuf Bourguignon for the third time, I decided to see if I could make this classic Julia Child dish without burning it. Here is a link to the Recipe, albeit (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)
Cinco de Mayo (5 May) is right around the corner. And what a better way to celebrate than to make some beef cheeks (barbacoa). Here is a recipe that is pretty easy to make, but it takes some time. Enjoy these. Cheers!Barbacoa Beef Cheek TacosThe mari (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)
So here we go ... the Final Act! After the bread rises I always like to do the final rise in the pan that I am baking the bread in. That way I don't disturb the rise and deflate the bread as much. Slash the top - the cut could be deeper - so the brea (read full article)
This is far too much fun!! Developing these recipes, the Sourdough Bread and this Sauerkraut. The results of the first batch of sauerkraut is almost complete. If you had some to sample, now is the time. Just let me know what you thought. Thanks Gail (read full article)
Let's see. Almost 6 days to get to this point. But, the starter is made and can now be saved and used again. So, unless I mess up the starter I have, I should not have to make any more for, say, 100 years!! Now we start the bread making process. This (read full article)
Having spent a year in India, Rajasthan to be specific, there are certain elements of Indian food that still entice the senses. Sight being one and aroma being another and, in this case, word association with a given recipe. Never, ever had beef in I (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)
Easter is still a week away, but when you change your "traditional" dinner from lamb to say ..... well, ham, you have to make a trial run. And too, you have to have some idea of how you are going to prepare it. We decided not to go again, the "tradit (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)
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