The Mystery of the Flour Mill.

Alright, fans of the 1960s television series, Time Tunnel, and the ever-popular English series, Doctor Who; we are going time traveling!  So, whether it’s by tunnel or TARDIS, set your time/location devices to September 1898, Monticello, Utah, corner of 100 South and 300 East….and away we go.  (queue in eerie time travel music).

Ten years after the founding of Monticello, the Monticello Cooperative Flour Mill opened for business.  …and I can hear it now, as I’ve heard it before, “The what!?!  You’re crazy, no such place ever existed in Monticello.”, and you would be thoroughly mistaken in your city’s history.

Referring to Monticello Journal, A History of Monticello until 1937, by Harold George and Fay Lunceford Muhlenstein (and I remember Fay as she was always sweet and kind to me), page 65, “Monticello Cooperative Flour Mill was established in the fall of 1898 with 7000 bushels of wheat waiting to be ground into flour. …3 story structure with red sandstone foundation   …intersection of 1^st South and 3^rd East.”

Next quote, we need to time travel forward to 1934.  Page 233, “A new Monticello Flour Mill was opened with Chester Black as miller and Lawrence Black as assistant. …old mill destroyed by fire in 1933.  George Adams was part-owner …”Monticello Pride” was the brand.”

The mill ground and processed wheat for flour, a good portion of it being sold to the Navajo Nation down the southern end of San Juan County.  In 1968, the mill was permanently closed after 9-year-old boy scout, Rhett Palmer, died in a tragic, and fatal fall into the machinery.  In 1988, Diane Nielson purchased the property, renamed it the Grist Mill Inn which became a bed and breakfast after extensive renovation.  A photo, by Carl Eisemann, shows what it looked like at the time, and nothing like it looks like now.  (Articles re: Rhett Palmer and Diane Nielson can be found in the San Juan Record’s archives)

 

The Grist Mill Inn and The Granary are up for sale; hopefully it will be purchased and kept as is, and not torn down or abandoned as so many buildings, with history, have experienced.

 

 

 

 

 

 

 

 

Hope you enjoyed that short journey through time, and now to flour, bread and quick bread.

When it comes to baking breads and quick breads (many are cake-like in taste and texture) which flour is the best to use?  All-purpose vs. Bread Flour: bread flour is higher in protein, produces more gluten, so creates a chewier texture and higher rising.  All-purpose is lower in protein, produces less gluten, so creates a softer, more tender texture, and breads will not rise as high as in using bread flour. However, the flours are interchangeable, and all-purpose is more versatile.  What about self-rising flour?  It has baking powder and salt added into the flour, but how much is uncertain.  The texture is lighter than all-purpose flour, so is best for creating biscuits, pancakes and cakes.

For quick breads which can be formed into loaves or muffins, all-purpose flour is the best choice.  The protein content provides a good balance of structure and tenderness, resulting in a moist, consistent, and dense texture.  

Now for some easy and delicious recipes to play with.

 

Buttermilk Honey Bread

(Bulk of recipe is from page 31; 1995 edition Food for Friends, State Museum of PA; with slight changes due to experience working with this recipe.)

Ingredients:

2 and ¼ tsp. or 1(.25 oz) packet active dry yeast

1 tsp. honey

¾ cup warm water (110 degrees F/45 degrees C)

2 cups buttermilk, room temperature

2 Tbsp. unsalted butter, melted

4 Tbsp. honey

1 Tbsp. salt

 6 and ¼ cups to 7 and ½ cups all-purpose flour or bread flour (different measurement is for low  

                     altitude vs. high altitude)

Canola oil for coating bowl and dough, about 1/8 cup.

Preparation:

In a small mixing bowl, dissolve yeast and honey in the warm water. Let stand until creamy, about 10 minutes.

 

 

 

 

 

 

Combine buttermilk, butter, honey and the yeast mixture in a large mixing bowl. Add salt and two cups of the flour. Whisk well to combine. Add the remaining flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 minutes.

 

Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.

 

 

 

 

 

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into loaf pans. Cover with a damp cloth and let rise until doubled in volume, about 1 hour.

 

 

 

Preheat oven to 375F. Lightly grease 9”x5” loaf pans.

 

Bake for 30-40 minutes, or until the tops are golden and the bottoms of the loaves sound hollow when tapped.

Makes 2 loaves.

 

Homemade Bread May Not Look Perfect and Pretty, But That's Proof it's Homemade.

 

Using Dark Metal Pans Makes the Sides and Bottoms of the Bread Brown Faster Than the Tops.

 

 

Amish Cinnamon Bread (a quick bread)

Ingredients:

Batter:

1 cup unsalted butter, softened

2 cups sugar (or equivalent sugar substitute meant for baking)

2 large eggs

2 cups buttermilk 

4 cups flour (plus ¼ cup for high altitude)

2 tsp. baking soda

Filling and Topping:

Cinnamon-Sugar Mixture:

1/2 cup sugar

¼ cup ground cinnamon

Preparation:

Preheat oven to 350F.  Lightly spray three 8-inch loaf pans with baking spray.

 

Cream together butter, sugar, and eggs.  Add buttermilk, flour, and baking soda and mix together thoroughly, making sure to constantly scrape down the sides, and from the bottom upwards. 

 

 

 

 

 

 

 

 

 

Fill each loaf pan 1/3 of the way, smoothing out the batter.  Sprinkle 6 teaspoons of the cinnamon-sugar mixture over the batter.  Repeat with remaining batter and cinnamon-sugar mixture.

 

Batter 1/3 Way Up + 6 Teaspoons Cinnamon-Sugar Mix.

 

3 Loaves Ready to be Baked.

Option: Leave as is, or swirl cinnamon-sugar mixture throughout batter with a knife.

 

Bake for 45-50 minutes, or until toothpick, inserted in center, comes out clean.  Cool in pan for 20 minutes before removing from pan.  

 

Makes 3 loaves.

 

Note: To make homemade buttermilk, mix 2 cups whole milk plus 2 tablespoons white vinegar or lemon juice(strained).

 

Since the Amish do not use electricity, most of their kitchen work is done by hand, using non-electrical tools and gadgets.  To be true to form, I creamed together the softened butter, sugar and eggs using a rubber spatula and hand-power.  The mixture came out as golden colored and creamy just as if I had used an electric mixer.  

Mary Cokenour 

 

Spiritual Influences and Remembering a Friend.

August seemed to be a month where the spirits of San Juan County influenced my writing.  For example, the article I just wrote on Three Sisters Stew; research on Paiute and Ute foods began at the beginning of the month.  Just as I thought I had a handle on a particular item, something stayed my hand, and research began anew. 

After receiving a nice supply of yellow squash, it hit me that harvesting would be starting, and that got me thinking about The Three Sisters – corn, beans and squash.  Following the “yellow squash road”, my research led me to Three Sisters Stew, and I was able to tie it into the Paiute and Ute cultures.  To my surprise, the article came out the same week as the announcement and scheduling of the annual Ute Tribal Bear Dance down in White Mesa.  Yes, I believe the spirits of their ancestors influenced me, and you will be hard pressed to have me think otherwise.

Then I started researching formations, in Utah, that happened to be named after foods.  In San Juan County, we know about “Cheese and Raisins” (June 28, 2018 article), and the “Hamburger Rock” camp site near Canyonlands – Needles district, but how many know about the birthday cake?

…and this is where remembering a friend comes into play.  August 26, 2024, a dear woman, to many a person, passed away suddenly.  Amy Watkins Kensley was so much to so many; a friend, sister, mother, teacher, mentor, and simply an amazing woman.  Amy was teaching at Monument Valley’s Tse'Bii'Nidzisgai Elementary School; at first 4^th grade, and then eventually 3^rd grade.  In 2015, she and her adorable 4^th grade students helped me with local legends for a few of my travel blog articles.

Along Route 163 there are two formations which, with their help, I was able to discover the names of; "Coyote's Misstep" and "The Birthday Cake". 

 

The first formation is a simple red sandstone square, and here is the legend behind its name. Coyote one day caught his cousin, Badger, fooling around with his mate.  He chased him, up onto a ridge, but Badger was able to get away.  Coyote became so furious that he kicked at the earth below his feet so hard, he knocked a piece of the ridge miles out to what is now Route 163.

 

Now, when I wrote up this story, Amy read it to her class to make sure I got all the details right.  Their responses were, “Perfect!”, “Yee, she got it right!” and she said they were smiling so much from knowing that I had listened to them, and paid attention.  As a thank you, I sent them a 5-pound Hershey bar to be split up between them all; and that caused even more smiles.

The second formation, however, doesn’t have much of a story. The "cake" is named by locals simply because it does look like a square tiered birthday cake. It definitely is what it is.  …and then it happened.

I was asked, alright, begged, by, the teenage daughter, of another friend, to bake her a birthday cake for her party.  I hemmed and hawed, I was not a good baker, how could I do this and not embarrass myself, or poison anyone!?!  But the insistence was pushed and I caved.

She wanted something unique, not the typical, and boring, sheet cake, but something to “blow the mind”.  The cake and frosting were scratch made, and it actually gave me nightmares for several nights in a row.  I plotzed over screwing it all up, but everyone seemed to enjoy it, so I must have done well. 

 

The cake was huge, and compared to one of the Red Rock formations in our area; great, since I had “The Birthday Cake” formation in mind.  It consisted of three tiers, two single layers and one double layer; chocolate pudding sat in the middle of the bottom double layer and single middle layer; a layer of mini-marshmallows sat between the middle and top layers.  There were two types of frosting, first a vanilla buttercream, and after refrigerating the cake, I covered it with a vanilla whipped cream frosting.  Sprinkled cocoa powder over the tops and sides; a sprinkle of chopped Andes candies and a few Oreo cream cookies finished off the topping.

 

So, spirits of San Juan County, thank you for influencing my writing during the month of August, especially in remembering my dear friend, Amy Watkins Kensley, who I miss very, very much.

Here are the basic cake and frosting recipes.

Chocolate Cake with Buttercream Frosting

Ingredients:

Cake Batter:

1 ½ cups flour

3 Tbsp. baking cocoa powder

2 tsp. baking powder

1 cup sugar

2 tsp. chocolate syrup

¾ cup milk

¾ cup melted butter

2 eggs

Frosting:

12 Tbsp. butter, softened

3 cups confectioner’s sugar

½ cup baking cocoa powder (for dark-chocolate frosting) or vanilla powder (for white-vanilla frosting)

2 tsp. vanilla extract

4 Tbsp. room temperature milk

Preparation:

Preheat oven to 350F.  Cut out two circles of parchment paper that fit within two 8” cake pans; spray cake pans with nonstick baking spray; line bottom with paper circles.

In a large bowl, sift flour and mix in cocoa, baking powder and sugar.  In second bowl, beat together syrup, milk, butter and eggs; do not get mixture frothy by over beating.  Pour wet ingredients into bowl of dry ingredients; mix on medium speed till smooth.  Pour half of batter into each cake pan.

Bake for 35-40 minutes; until toothpick inserted in center of cake comes out cleanly.  Let cakes cool before flipping out of pans; remove parchment paper before frosting cakes.

While cakes are baking, make the frosting; cream together the butter and sugar; add cocoa, vanilla extract and milk; mix until smooth, but do not over mix.  Cover bowl with plastic wrap and allow to firm up; frost cakes after they have cooled.  There will be enough frosting to frost the tops and sides of both cakes; stack cakes on top of one another; total height should be about 3 inches with frosting.

Makes 12 servings.

Mary Cokenour 

 

 

 

Time to Start Thinking Harvest.

The end of August is almost here, and we are never too sure what the weather for September and October will be bringing to us.  Anyone home gardening should be considering what to harvest now, and what can wait a bit longer.  Our summer has not been overly heated, but we never did get our annual monsoon, so dry, dry, dry.  Many gardens probably did well with constant secondary watering, and care; many did not fare well.

Thanks to our friend Steve, he made sure we received yellow squash as often as possible.  Even though he was disappointed in their lack of growth size, I was able to make many a delicious squash quick bread to share back with him.  Quick bread made with squash?  Well sure, I bet you have had zucchini bread, well that’s a squash.  Simply use my recipe from the June 29, 2022 article, in the San Juan Record, or from my food blog, and substitute yellow squash for zucchini.  If the squash is not over ripe, the skin can be shredded into the bowl along with the insides, or peel it off if you’re unsure.  Just make sure to remove the stem and root ends, and throw those into the compost bin.

This got me to wondering about the various tribes of Utah’s indigenous peoples, and what they refer to as The Three Sisters: squash, beans and corn.  The most important aspect to these three food items is…water!  I have written many a time about Navajo recipes, even one on Hopi, but not on the Paiute or Ute, and finding them mentioned in southwestern native cookbooks seems to be nonexistent.  The state of Utah is named after the Utes, and information from Utah.com states, “The name "Utah" is believed to be derived from the Ute word "yuttah," which means "people of the mountains"”.  National Geographic states, “It comes from the Spanish nickname for the Ute Native American tribe, “Yuta”. But others say the name could come from the Ute word “yutas”, which is said to mean “the people,” or “people of the mountains.””   When it comes to researching, there are very few books available about the Paiutes and Utes, so most of my information comes from roaming the internet.  So, apologies to the descendants of both tribal cultures if I get something incorrect. 

Speaking of roaming, both Paiute and Ute people are descended from Numic-speaking hunter-gatherers who migrated east from Southern California around 1000 AD.  While they shared linguistic and cultural traditions, eventually, due to traveling to, and setting up home, in different states, the tribes developed individually distinct qualities.  One important quality remained for both though, the need to be near water sources, for how else can food be grown?

This brings it all round to The Three Sister of squash, beans and corn that not only can be cooked together, but can be harvested and stored to last throughout the winter months.

Unfortunately, the only recipes I could find, relating to Paiutes and Utes, were too modernized to be authentic.  Ingredients that grew native to Utah may no longer exist, or recipes list ingredients that are more readily available in stores, then to go foraging for. Take, for example, herbs native to Utah: common yarrow, yampah, sagebrush, purple sage, globe mallow, blue lupine, thread leaf ragwort, fleabane and fern bush. Now different types of sage are readily available in stores, but the rest, not so much, unless home grown or foraged.

So, what herbs can be purchased, or even grown in home gardens?  Of course, sage is number one on the list, after that is: lemon thyme, thyme, rosemary, oregano, basil, parsley, chives, mint and lavender.  Sounds like we have a Mediterranean theme going on in this herbal garden.  All of these herbs are considered aromatics, and enhance any food they are being paired with. 

Well, I have some lovely yellow squash sitting on the kitchen counter, and while I will cheat a little by using canned pinto beans and whole kernel corn, here’s my take on Three Sisters Stew.  Oh, while this can be done on the stovetop, about an hour of cooking on medium-high heat; I chose to use a crock pot instead.  Like I have mentioned many a time, low and slow is the way to go, as it gives each ingredient, not just time to cook thoroughly, but to infuse, and be infused, with surrounding flavors.

 

Three Sisters Stew

(In honor of all the indigenous people of Utah)

Ingredients:

2 cups yellow squash, peeled and cubed (butternut or acorn squash are good as well)

1 (15.25 oz.) can pinto beans, drained and rinsed

1 (15.25 oz.) can whole kernel corn, drained or rinsed

1 large onion, chopped

1 Tbsp. minced garlic

1 tsp. each dried sage, thyme and rosemary

¼ cup pinyon (pine) nuts

4 cups vegetable broth

Preparation:

Place all ingredients into a 2-quart crock pot, and pour vegetable broth over all.  No need to stir together until fully cooked.  Set on low for 4 hours.

After 4 hours on low.

All Ingredients into Crock Pot.

 

 

 

 

 

 

 

 Makes 4 servings, or 6 if being used as a side dish.

Notes:

Stove top method: Do same preparation as above, but into a 2 to 3-quart cooking pot.  Set on medium-high heat, for one hour, occasionally stirring to keep from boiling over, or food sticking to bottom of pot.

Corn – fresh can be used, or, if using frozen, make sure to thaw before adding in.  Adding in frozen, the corn will contain additional water which will dilute the broth.

Beans – soak dried overnight can be used, but the cooking time will be increased, and increase vegetable broth to six cups, instead of four.

Herbs – yes, you can use some of the others that are listed within the article, instead of what I have used.

Spicy?  A few recipes did add diced Hatch or jalapeno chilies, so up to personal tastes if the stew is to be mild, medium or hot.

Tomatoes?  A few recipes did add diced tomatoes, however, I was looking to create something more geared towards the indigenous cultures, than Italian cuisine.

A Complete Meal of 3 Sisters Stew plus Fried Flounder.

 

Basically, try my recipe first, and hope you enjoy it.  After that, have more adventure in your own kitchen by adding other ingredients such as chilies or tomatoes.

Mary Cokenour 

 

 

 

 

Eating Rosemary, No It’s Not Cannibalism.

My friend, Marsha Birch Frank, in Minnesota, and I were discussing recipes and she sends me a recipe calling it “meatloaf”.  Now I was thinking about making meatloaf, so that’s funny right there that she gives me her recipe.  Well, the story gets funnier.  I follow all her directions, but for the life of me cannot figure out how this becomes a meatloaf.  Even Roy is saying, “It’s beef stew, just not as much gravy as you make with your recipe.”  I let Marsha know though that the final result was delicious, but I must have done something wrong as it did not resemble a meatloaf no matter what I did to it.

Now here’s the funniest part of the story, “Oh, that’s my stew recipe; I’ll send you my meatloaf recipe.”  So, Roy was correct (don’t let him know I said that) in saying it was stew, but this story leads me to writing about rosemary, as the house was filled with its scent for six hours.  In fact, the scent was so wonderfully calming and cleansing to the mind, body and soul that I think it works better on cleansing the home than burning sage.

First off, a bit of information on rosemary and what makes it such a wonderful herb to use in so many ways, not just culinary.

 

Folktale and Legend:

The botanical name Rosmarinus is derived from the old Latin for 'dew of the sea', a reference to its pale blue dew-like flowers and the fact that it is often grown near the sea. It is a symbol of remembrance and friendship, and is often carried by wedding couples as a sign of love and fidelity. Sprigs of rosemary were placed under pillows at night to ward off evil spirits and bad dreams. The wood was used to make lutes and other musical instruments.

The ancient Greeks believed that rosemary strengthened memory; both scholars and students wore it in their hair to remember their studies; it was burned to help inspire the students. Rosemary became a symbol, not just of remembrance, but of fidelity, hence its use at weddings and funerals.

Cultivation:

Rosemary is an attractive evergreen shrub with pine needle-like leaves. It's trusses of blue flowers last through spring and summer in a warm, humid environment. It will grow to a height of between 3 and 5 feet.

Propagate from cuttings of the twisted wood of non-flowering branches in early summer, or layer established branches. Rosemary can also be grown from seed. Choose a sheltered position and well-drained soil, and allow the plant lots of sun. The thick shrub tolerates clipping so that the size can be kept in check. In hot weather it will appreciate a good hosing down. In a warm climate it can remain in the same location for up to 30 years, but in climates where freezing temperatures are expected it is best grown in pots so that it can be brought indoors in winter.

Medicinal Uses:

Rosemary contains a compound called rosmaricine that seems to relieve headaches the same way aspirin does, but without irritating the stomach. The oil should not be taken internally; even small doses can cause stomach, kidney and intestinal problems, and large amounts may be poisonous. Use a tea instead by placing one teaspoon of crushed dried leaves in a cup of boiling water and steep for ten minutes. Pregnant women should not use the herb medicinally as it can cause stomach cramping. Rosemary is a stimulant, so can increase blood pressure as well.

Rosemary contains primarily borneol, camphor, eucalyptol and pinene in its essential oils which can be irritating to the skin, yet it is used in rheumatic liniments and ointments for its soothing effect.

Culinary Uses:

Rosemary is pungent and should be used sparingly. If adding to a recipe, strip the leaves from the stem and chop up finely; this would be best for chicken, fish, soups and stews. For roasting and grilling, place the whole stem on top of the food, or put the springs directly onto the coals; this would be best if using lamb or deer.

 

Here is Marsha Birch Franks’s recipe for her rosemary infused beef stew.

 

Beef stew – Marsha Birch Frank

Ingredients:

1 lb. sirloin or round steak cut into bite size pieces

1-quart canned tomatoes

1 onion chopped (1 and ½ cups)

2 cloves garlic, squished (2 tsp. minced)

2 medium carrots cut into coins  

2 medium potatoes peeled and cut into chunks  

1 tsp. brown sugar

salt and pepper to taste (1/4 tsp. each is sufficient)

1 tsp. parsley (dried leaves)

1/2 tsp. red pepper flakes (aka cayenne flakes)

1 Tbsp. rosemary (dried)

Preparation:

Preheat oven to 225F.

 

In an oval roaster pan (like the old-fashioned ones that were used to roast chickens and turkeys), 13-inch size is best, but larger size will still work; place all ingredients inside and mix together thoroughly.  The meat does not need to be browned, nor the potatoes or carrots parboiled.  Place uncovered pan in oven, and let it cook for six hours; no peeking or additional stirring.

 

Makes 4 to 6 servings.

Just in case beef stew is not to your liking, but lamb (yes, mutton can be used instead) is, here’s a recipe for rosemary infused lamb stew.  This recipe uses the crock pot method, so will cook on low and slow similar to the beef stew recipe just given.

 

Lamb Stew with Rosemary

Ingredients:

4 lbs. lamb, cut into 1-inch pieces

3 Tbsp. flour

4 large onions, peeled and roughly chopped

1 Tbsp. minced garlic

1/2 cup dry white wine

2 cups diced tomatoes

3 large sprigs fresh rosemary, or 3 tsp. dried

1/2 lb. baby carrots

1 lb. potatoes, peeled, cut in half; quarter each half

1/2 tsp. ground black pepper

2 Tbsp. finely chopped parsley

Preparation:

Spray a large skillet with nonstick cooking spray; lightly brown lamb on medium-high heat; drain off excess oil. Mix flour with the meat, covering evenly.

Place meat in a 6-quart crock pot, and add all other ingredients, except the parsley. Put setting on low and let cook for 6-8 hours; stir occasionally. Test meat, carrots and potatoes for tenderness; when ready, serve with a sprinkle of parsley.

Serves six to eight.

With either recipe, prepare yourself, and the atmosphere of your home, to be infused with the calming scent of rosemary.

Mary Cokenour 

 

Meatballs Meet The Old Spanish Trail.

 This is a combination of my travel and food blogs.

“Into the great wide open

Under them skies of blue

Out in the great wide open

A rebel without a clue”

Into the Great Wide Open, by Tom Petty and the Heartbreakers, 1991

Since around June, hubby and I have taken short riding trips, with our dog, just to get away from the town.  Like the song lyrics just read, into the great wide open, under the skies of blue; and San Juan County certainly has a monopoly on both.  Round and round the trails of Lisbon Valley; Steen Road where Charlie Steen had his Mi Vida mine.  Crossing over Highway 191 onto old highway 191, driving past the abandoned Monticello CCC Camp location and coming out at Wilson’s Arch. No matter how many times we travel these parts, we always notice something new.

 

Recently, a dirt trail past Casa Colorado Rock caught our attention.  Oh, we already knew the trail was there, seen it before, say, “One of these days we’ll check it out.”  Why did we notice it more this time?  There was a new sign, and we knew it was new, cause it was all shiny new, and didn’t see it anytime before, put up by the BLM.  Sign reads, “Las Tinajas Water Holes, Bureaus of Land Management, Old Spanish National Historic Trail”.  This is so new-new that we could not even find it listed on the BLM, nor The Old Spanish Trail Association, websites.  Lots of references to the Las Tinajas Waterfall and Swimming Holes in Puerto Rico though.  Even asked Google AI which stated, “The BLM has no new established trails in San Juan County, UT relating to The Old Spanish Trail.”  Good thing I always take a camera on our jaunts, so could document what we had found.

 

So, the trailhead is off Steen Road, near Casa Colorado Rock; now that’s the name the BLM has listed on their information board about this formation.  If you visit my travel blog, February and May 2014, I wrote extensively about Steen Road and the formations along, and seen from, it.  In 1874, Willian Henry Jackson photographed the same areas, and named the formation "Cave Rocks / Sierra La Sal / Dry Valley”.  Closer to Highway 191 is where the Hook and Ladder OHV Trailhead can be accessed as well. 

 

But I digress, the trail to the water holes is one-mile, round trip, over very sandy ground, and it gets steeper the closer to the water holes you get.  There are no areas of shade along the trail, so, being in the great wide open, wearing a hat; loose, light colored clothing, hiking shoes and carrying lots of water is a must.  A side trail to Casa Colorado Rock brings you to more shaded areas, so bring a picnic for a restful lunch.

This is a combination travel and food article, so that was the travel part, and here comes the food.  Since this trail is an established part of The Old Spanish Trail, it is quite appropriate to introduce a Spanish recipe that has become a staple in Mexico, Albóndigas Guisadas aka stewed meatballs.

During the 6^th to 15^th centuries, the Moors, of the Middle East, inhabited and influenced southwestern Europe, which included Spain.  When the Spanish explorers came to Mexico, and the more southern regions of North America, they too influenced the people already dwelling there.  Albondigas was one culinary influence in which it can be served as a savory stew, or a full bodied, comforting soup of meatballs, vegetables and rich broth.

The word "albondigas" comes from the Arabic word "al-bunduq," meaning "hazelnut" or "small round object," which refers to the shape of the meatballs.  Since the 15^th century, the recipe has gone through many changes throughout Spain and Mexico, however, tomatoes, garlic, onions, peppers and olive oil (combination known as “sofrito”) remain the foundation for the broth.  This type of recipe is similar to ones from Italy, but the seasonings of cumin and chili powder give albondigas its Spanish signature.

After the meatballs are browned, they are finished off by cooking in the broth.  For a stew, the broth/sauce is much thicker, and can be served over rice or mashed potatoes. In soup form, the broth is thinner, and vegetables of zucchini, potatoes, and carrots can be added.  An ingredient, sold under the brand name “Maggi Jugo”, is a rich brown liquid whose equivalent is dark soy sauce, and is a must for the broth, whether the product itself, or using the soy sauce as a substitute.

For the onions, white or red (purple) can be used, or a combination.  The same for the bell peppers, all one color of red, yellow or green, or a combination.  First cut the vegetables into strips (julienne), then cut the strips in half before adding to the sauce mixture.  The first recipe will be a stove top method which will be quick cooking.  The second will be for the crock pot which I have found creates a better dish.  The slower cooking allows the meatballs to absorb the flavors of the sauce it is cooking in; and the entire dish becomes richer and more flavorful.

 

Albóndigas Guisadas (Spanish Stewed Meatballs)

Meatball ingredients:

2 and ½ lbs. lean ground beef or 2 lbs. beef + ½ lb. ground pork

2 Tbsp. Maggi Jugo (dark soy sauce can be substituted)

1/2 cup minced onions

2 Tbsp. beef stock

2 tsp. ground black pepper

1/2 cup plain, dried bread crumbs

1 egg

For frying: 1/2 cup olive oil

Sauce Ingredients:

2 cups onions and peppers, julienned and halved

1 Tbsp. minced garlic

2 tsp. cumin

2 tsp. chili powder (mild or medium)

1 can (10 oz.) tomato sauce

1 can (4 oz.) tomato paste

1 can (28 oz.) crushed tomatoes

1 can (14.5 oz.) diced tomatoes with chilies (mild or medium)

1 cup beef stock

¼ cup Maggi Jugo (dark soy sauce can be substituted)

Preparation:

For the meatballs, mix all meatball ingredients, except olive oil, thoroughly, in a large bowl.  Roll mixture into two-inch balls; makes about 3 dozen.  In a large skillet, heat olive oil on medium heat, add meatballs and brown for 3 minutes; turn over and brown again for 3 minutes.  Do not drain oil.

 

For the sauce, in a large pot, 4 to 5-quart, on medium-high heat, add all sauce ingredients and cook for 20 minutes, stir occasionally.  Add browned meatballs, reduce heat to medium, cover and cook 15 minutes; uncover, stir bottom to top, cook additional 10 minutes.  Serve with white rice or mashed potatoes.

Makes six servings.

Crock Pot Method

In a 4-quart crock pot, mix together all sauce ingredients, set on low.  Create meatballs as in stove top directions, add to sauce in crock pot, including the oil (full of added flavor).  Let cook for six hours before serving over white rice or mashed potatoes.

 

A huge thank you to my taste testers at the Monticello 7-11/Exxon; your positive and helpful opinions made this worthwhile.

Looking for something in the sandwich genre,  Preheat oven to 400F.  Place six meatballs, plus veggies and sauce on one half of a large sized Naan bread.  Sprinkle shredded mozzarella cheese over the filling. Fold the other half of the Naan bread over the filling, place on an aluminum foil covered pan, place in oven for 15 minutes.  Now that's going to be one heck of a satisfying sandwich!  

Mary Cokenour 

 

The Italian Link to Carbon(ara) County.

When making new adventure discoveries, whether in food, travel or both combined, I try to find a direct link to a name.  Take, for example, the April 25, 2018 article on “Spaghetti alla Puttanesca and Lone Rock in the Kane Creek Canyon Rim”; Lone Rock aka Prostitute Butte, and puttanesca loosely translates to prostitute, so…

In my curiosity, I wanted to know if the influx of Italian immigrants, into Utah (1850s to 1880s, the first wave), influenced the naming of any rock formations, arches, or other natural landscapes.  That is a “no” except for a mention of Termeno, a town in Italy's South Tyrol region, in the archives of the Utah Geological Survey (Geologic Hazards Information page).  It is included due to a massive rock landslide that occurred in the town, and the hazards page supplementing the dangers of rock landslides.

Now, why did so many immigrants come to Utah at that time? They consisted mainly of Mormon converts, with some families arriving from Turin in the 1850s. These early settlers were attracted to Utah by the promise of religious freedom and the opportunity to build a new life within the Mormon community.

Ah, now comes the second wave of immigrants, and they meant business; business employment and development that is.  Italian immigrants arrived in Utah between the 1890s to 1920s, drawn by the expanding mining and railroad industries. They mainly came from both northern and southern regions of Italy, including Piedmont, Veneto (Tyroleans), Abruzzi, Lazio (Romans), Calabria, and Sicilia. Primarily, the most settled areas were in Carbon, Salt Lake, Tooele, and Weber counties, working in mines and on railroads.

Carbon County was so named, in 1894, due to the rich deposits of carbon, and coal mining became a huge boon to the area.   …and now comes the link to an Italian recipe, Pasta Carbonara.  No, no, this dish was not created in Carbon County, but it certainly was introduced, along with Italian cuisine in general. 

Carbonara is associated with Rome and the Lazio region (immigrants to Utah came from here), but, as with so many Italian recipes, who did it first is debatable. It is more often connected to “pasta cacio e uova”, a Neapolitan dish of pasta tossed with melted lard, beaten raw eggs, and cheese, as written in Ippolito Cavalcanti's 1839 Neapolitan cookbook.  In Italian, "carbonara" has no direct literal translation, and only refers to the pasta dish, “Spaghetti alla Carbonara”.  Traditionally it is made with eggs, hard cheese (Pecorino Romano), cured pork (pancetta or guanciale), and ground black pepper. The name is linked to the Italian word "carbone" (coal) and refers to the coal miners who enjoyed the dish and/or the black pepper that resembles coal dust.  Pancetta is the preferred product to use; an Italian cured pork belly, similar to bacon, but not smoked. It's made by salting and seasoning the pork belly with spices like pepper, fennel, and nutmeg, then curing it for several weeks.

Pancetta - Slab, Round, Diced, Pan Fried

 

Around 1945, carbonara began getting noticed in the United States, as American soldiers returned from Italy, and were craving this dish.  Also, more Italian immigrants, many being ex-POWs, followed our boys home, hoping for a better life than what WW2 had inflicted on them.

Carbonara can be eaten as is, or another, lighter in taste, protein can be added. In our household, it is primarily seafood served as a “topping”, but chicken (seared or grilled) will work perfectly.  A red meat can be too overwhelming in taste, and the flavor of the pancetta will get lost.  With seafood and chicken, the pancetta enhances each other, so you can taste each working together, yet full flavor of each separately.

 

Pasta Carbonara with Shrimp

 

 

Here is my recipe for carbonara, and for searing seafood to accompany it.  Yes, frozen seafood can be used, but make sure to thaw before using.  If you cannot find scallops, or do not like them, definitely substitute shrimp.  Don’t like seafood, then use chicken; whatever your desire, make it your own. Can you add vegetables?  Sure, but do not make it too complicated.  A one quarter cup of diced onions and bell peppers, mixed together, is a nice, mild touch; add them into the final 10 minutes of cooking.

 

 

 

 

 

Pasta Carbonara

 Ingredients:

 2 Tbsp. butter

½ lb. diced pancetta (prosciutto, or unsmoked, thick bacon can be substituted)  

1 lb. strand pasta (thin spaghetti or angel hair are the best to use)

3 large eggs

½ cup. grated Pecorino Romano (Parmesan cheese can be substituted)

½ tsp. ground nutmeg

¼. tsp each salt and ground black pepper

2 Tbsp. diced fresh parsley

Preparation:

In a large skillet, medium heat, melt butter; add in pancetta (bacon) and cook till crisp; do NOT drain the fat.  At the same time, cook pasta according to package direction, but until just under al dente (I call it the “gummy” stage).

In a small bowl, beat together the eggs, cheese, nutmeg, salt and pepper.  Drain pasta and add to skillet; reduce heat to low.  Add in mixture from small bowl and mix thoroughly with pasta and crispy pancetta; cover and let cook for 10 minutes to make sure all is heated thoroughly, and the pasta becomes perfect.

Serve with sprinkled parsley over top.

Makes 4 servings.

 

Pasta Carbonara with Seared Salmon and Scallops

Seared Salmon and Scallops

 Ingredients:

 4 – ¼ lb. salmon filets (skin and pin bones removed)

12 large scallops

1 Tbsp. each sea salt, ground black pepper and paprika mixed together

4 Tbsp. olive oil (Option – substitute bacon fat for olive oil)

3 Tbsp. lemon juice

Preparation:

Season the salmon and scallops with the seasoning mixture.

In a large skillet, heat the oil on medium-high heat; place in salmon and cook each side for 4 minutes.  Remove to plate.  Next, cook scallops in same skillet; 2 minutes per side; remove.

Add lemon juice to skillet, mix with oil and scrape up any bits stuck to pan.  Pour liquid over the salmon and scallops.

Makes 4 servings of each seafood.

Mary Cokenour