A Twist on Chicken Salad
Boise Foodie Guild
by Bob and Robin
2w ago
The flowers here are some I bought Robin (my wife) a few days ago. They are springy, and we all know we can’t wait until Spring! I hate to throw away food with a passion. And if there is anything Robin has taught me over the past 40 years, is to use the leftovers, She was a magician with les restes, leftovers. So, a week ago I made a Tarragon Roasted Chicken (https://www.rockinrs.com/CS-Tarragon-Roasted-Chicken.pdf) that was awesome. We had some left over, so I thought about what to make. How about a Chicken Salad? And I’m glad I did. It was differently good with the addition of the tarragon ..read more
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A Wonderful Tarragon Spatchcocked Chicken
Boise Foodie Guild
by Bob and Robin
3w ago
About a week ago while watching the Today Show, they made a spatchcocked chicken dish with tarragon. Spatchcocking is defined as a  chicken or other type of bird that has been cut open down the backbone from tail to neck, pressed flat, and cooked, either in the oven, stove top or grilled. An interesting process that takes some skill, either by kitchen shears or a chef’s knife. So I took their process and recipe and altered it to our liking. I added some sliced button mushrooms and a little more wine. I also used Celtic sea salt and fresh ground Telliche ..read more
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Difference Between Sauteing and Braising
Boise Foodie Guild
by Bob and Robin
2M ago
I keep getting questions about what are the differences between sauteing braising. It’s not that they are difficult to do, just different techniques and different foods for different cooking styles. Here3 is some information that I found that maybe, I hope, answer your questions. Difference between Sautéing and Braising Sautéing and braising are two different cooking methods. Sautéing involves cooking food quickly in a small amount of oil or fat over high heat. On the other hand, braising involves cooking food slowly in a covered pot with some liquid. Sautéing is used for cooking small pieces ..read more
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Penne Pasta in Vodka Sauce
Boise Foodie Guild
by Bob and Robin
2M ago
I have been wanting to try this pasta for quite a while now and finally got up the nerve to try and make some. I think it came out very well. Originally, the sauce does not include any vegetables or protein. I changed that and used some large dice zucchini, shrimp, scallops and quartered crimini mushrooms. I like those additional items as it gives the pasta a good texture and mouth feel. Vodka Sauce is a popular Italian-American pasta sauce known for its rich and creamy texture. The exact origins of vodka sauce are unclear. One popular belief is that vodka sauce originated in Italian-American ..read more
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What Is A Mirepoix?
Boise Foodie Guild
by Bob and Robin
2M ago
I have had several questions on what is a mirepoix. I found this explanation and several variations of mirepoix. I hope this discussion helps. Just don’t forget the ratio of the 3 or so ingredients. 2:1:1. Basically, it is from French cuisine with variations for different cultures, adjusted to their particular needs, availibilty of product and wants. Here is how you prep and cook the mireepoiox. Gather and Prepare Ingredients: Dice the carrots, leave the peel on. Peel and dice the onions. The size of the dice depends on your preference and the intended use of the mirepoix. dice the car ..read more
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Tarragon, A Special Herb
Boise Foodie Guild
by Bob and Robin
2M ago
One of my favorite herbs is tarragon. Thyme and basil come in as a close second. I love it for it’s anise, licorice flavor that goes extremely well with fish, especially salmon, in soups and stews and in sauces. Here is some information on tarragon. I hope you find it useful and interesting. Tarragon, scientifically known as Artemisia dracunculus, is a perennial herb that has been used for culinary and medicinal purposes for centuries. Its history is rich and diverse, with various mentions in different cultures around the world. Here’s a history of tarragon: Ancient Roots: Tarragon’s history ..read more
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A Little About Cream of Tarter
Boise Foodie Guild
by Bob and Robin
3M ago
It isn’t often that I use information directly from a Facebook post, but this one deserves such a post. Thank you Kevin Newton (New Zealand) for this information. DID YOU KNOW? Cream of tartar is one of those mystery ingredients you might have seen in your grandma’s pantry without knowing what it’s used for. After all, its name doesn’t give you a clue—not like baking powder or baking soda. Yet just a touch of it makes a big difference in your baking and cooking. Here’s what it is and how to use it in recipes, and even around the house. What is cream of tartar? First of all, it’s not creamy. I ..read more
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Anyone For Making Lox?
Boise Foodie Guild
by Bob and Robin
4M ago
I had the great pleasure to attyend a Lolx Class thjis past week. I’ve made lox before, but this was a great class to attend to learn maybe a bettter techniqe. It is not difficult. 1-3 pounds of fresh sxalmon, 1/2 cup kosher salt per poiund, 1/4 cup sugar per pound, 2 aluminium pans aznd saran wraap, You can also use some fresh herbs forf this too. We like fresh tarragon but others like black pepper and dill. Use what you likre, Spread some of the salt and sugar in one pan, add the salmon, skin side down, add the herbs if you are using them and coat the salmon with the remaining salt and and ..read more
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Ansots Basque Restaurant, Boise
Boise Foodie Guild
by Bob and Robin
6M ago
It was strongly suggested by my friend Joe Levich that I try this Basque restaurant. Robin and I have been to 5 other Basque restaurants in Boise and two in Oregon, The Basque Hotel in Jordan Valley and The Basque Hotel and the Basque Restaurant in Winnemucca, OR. Ansots is definitely 5-Stars. Delicious! 560 W Main St in Boise, (208) 336-9166. http://www.ansots.com on the web. If you are in Boise, definitely try to enjoy their food. It won’t be difficult. Here are some photos of what I had – I was told to try a variety, and I did – and the inside. The Waite Staff is awesome. Ansots is owned ..read more
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Working on Paella
Boise Foodie Guild
by Bob and Robin
6M ago
Just so you don’t think I have been goofing off, I have been working on paella. What is paella? Basically, it is a traditional Spanish or Basque – northern Spain – dish. Rice based with a variety of vegetables – sweet peppers, carrots, broccoli, onions and lots of seafood of various kinds – clams, shrimp, mussels and fish. Paella is a traditional Spanish dish that originated in the Valencia region. It is typically made with saffron, olive oil, garlic, onion, and tomatoes, and typically includes some combination of meats, seafood, and vegetables. The dish is traditionally cooked in a large, s ..read more
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