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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.
Now here is a bread that really sounds interesting. Give this one a try. Try this variation: Change the seeds to sunflower seeds and call the rolls Sonnenblumenkerne Rolls. Just a thought. Thanks Gary for passing this recipe along. Might be good with (read full article)
The photo to the left is the completed Lapin à la Crème de Moutarde. Please understand that there are as as many variations to this classic dish as there are people who make it. Therefore, if you come up with something different or you want to add (read full article)
Yup! A Fourth of July Pot Luck at the Buzz! Then on 5 July, starts their Bistro Menu. We will probably go to the Opening Night. Fireworks for sure!Oh yes! Smoked Salmon and Fresh Garden Vegetable Plate. Just one of the many entrees that were brought (read full article)
Really now, you have to try this before you say "YUK!" It really is very good!Mac's Leafy Green SoupAdapted by Bob and Robin YoungOriginal Recipe by Mac McNeilIngredients:4 Small Potatoes sliced2 Small Carrots sliced3-4 c Water enough to cover potato (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)
Here is what looks like a good alternative to the hamburger. This is strictly vegetarian, but it has everything in it that I like. I would use the Garbanzo beans instead of the Fava beans. Give it a try. See what you think. Cheers!Egyptian Falafel (T (read full article)
A couple of days ago, Robin came upon this recipe in the New York Times. Guy Hand, from Northwest News and NPR, has also posted the recipe. It must be good! Yes indeed it is! We sampled it on some Ritz Crackers, but then, anything is good on a Ritz. (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)
And yes, the Barbacoa Beef Cheek Tacos were good. Not quite like we remembered the last ones, but still very good. Our daughter Marnie and Mac both liked them, too. Maybe some proceedural change, but that's about all. Here is the Recipe Link Cheers! (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)
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 had several requests over the past 3 or four weeks for the recipe(s) for the Sourdough Bread I make. The latest just today from my Niece Beth. I sent these recipes to her, so I'll post them to the "others" too. The hardest part is the starter (read full article)
I belong to several recipe and cooking newsletters. "Sizzle on the Grill" comes from Char-Broil, the manufacturer of my grill. I do get some really awesome recipes and information from them. Here is one such recipe for salmon. I can taste the Beurre (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)
All three of these photos are from Step #7. Boise Sourdough StarterorCelebration Sourdough StarterDirections:1. (04/06/10) In a mound of flour, make a small well and add the water.2. Slowly mix the flour and the water, bringing more flour into the ce (read full article)
I made 2 pints - 4 half-pints - of kraut back around the first of the year and gave some to a few people to try. It was OK if they did not like it, but I had to know why. I now have 14 lbs in "getting happy" with some minor changes. (Robin gave me a (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)
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)
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