Food in Idaho
Just realized our whole dinner comes courtesy our Idaho’s Bounty pickup this week. Love when the foodie stars align! – Spinach spaghetti from Serenity’s Pasta
- Sauce – combo of Nona’s Vodka Sauce (made with Idaho Vodka!), – Parrott Family Farm’s hot Italian pork sausage – Fair Mountain Farm’s Walla Walla Sweets
- and a Barlett pair to top it off
I’m still trying to achieve that perfect latte foam that makes me swoon at Flying M…let alone attempt a heart to top off my morning java.
But have to say, our new kitchen gadget keeps me entertained as I try to replicate my 4buck morning addiction.
I would gladly pay for a barrista lesson from my favorite espresso gurus in town!
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Nothing says happiness on a beautiful Friday in Boise like a patio lunch with your office feasting on Basque goodness – croquetas, grilled cheese on cheddar scallion bread and garlic soup.
I know that croq’s are made of butter, onion, chicken, flour and milk – but they will always be known to me as ‘Delicious Balls of Goodness’ and I’m committed to making them from scratch this winter.
I must have been unobservant in the past – or maybe the new layout of the Beverage Menu just emphasized its local personality more.
Nonetheless – really love Red Feather/Bittercreek’s Beverage Menu: A Compostable Guide to wine, beer, spirits and cocktails.
In essence – all the beverage options are organized and showcased by their distance to Boise. On the other side of the price is the ‘Miles traveled to your table.’
Love it!!
As the owners explain on the menu masthead – ‘ In the spirit of local thinking we have chosen to organize our wine and beer offerings by their proximity to our Boise home. We hope this inspires you to consider local options as much as possible…and in the event that you are frustrated instead of inspired, please feel free to ask your server for assistance in making a selection.’
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It is a shame and a crime that I did not know about this blog until today. Jonathan, the author, has done his research — he even has maps, which are very helpful to the directionally challenged (such as myself). Not to mention a fantastic selection of trucks in both Ada and Canyon counties.
Now I want a taco. http://tacotrucksidaho.blogspot.com/search?updated-min=2009-01-01T00%3A00%3A0…- Julie
Fabulous fun night out at The Tavern at Bown Crossing Wine Market.
Wine and sushi.
Usually the pairing that gives me fits.
Brainchild of all the foodies in our office – Robin Rausch, Steph Worrell, Jenn Connor, Tracy Bresina, Julie Hahn, Jesse Murphy and Alena Shea – a great reason to break bread together.
From delicious homemade quiches (bacon and jalapeno) to salads straight from various backyard gardens, to fresh fruits from local orchards to local pastries and cheeses (of course!)
Looking forward to making the potluck a regular event at the office – to flex our cooking skills and broaden our knowledge of all the local producers
Mangia!!
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Apparently, I talk about food alot. Both in person and online. It’s one of the reasons I started this blog for myself and other foodies to post our food thoughts (and fantasies I guess!)
When I first started on Twitter I sent a lot of tweets about favorite meals, stops, recipes and it got noticed by Julie Gallaher of ThingsYouShouldDo – she asked me to guest author a piece about food in Boise.
My first blog post was Best Boise Breakfasts Now that I’ve started my own foodie worship site thought it might be worth sharing the breakfast love again.
(Since I wrote this I’ve fallen in love with the sweet & spicy Bristol Bacon cooked up by Chef Dustin Bristol at Brick 29 in Nampa. So that gets added as ‘Guilty Pleasure’ Breakfast item.) Here is the start of the post… take the jump and see if you agree, disagree or having something that I may have left out!
Lately, I’ve been focused on breakfast – the meal that starts off your day on the right, or wrong, foot. There are a slew of great breakfast spots in Boise as any native will tell you. But if you felt like doing a tour of breakfast locales while in town, or embarking on a progressive breakfast across town – here are my recommendations of the must-stops…
If you’re thinking of canning fruit this summer, do it – it’s easy. Remember, start with the best product you can find (I can help you :-). Canners are available at Fred Meyer for $34. The syrup mixture I use for peaches and pears is 2 1/2 cups sugar to 6 cups water. Not too sugary and you can still taste the yummy fruit.
Cheers,
Robin
September is the best month for fresh, local fruit. The tree limbs are bending with bounty. Seriously…the tree limbs on the peach trees will touch the ground because of the weight of the fruit.
New this week from Canyon Orchards:
White peaches