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 

Opportunity Reopens Doors to The Over Bite - A Restaurant Review.

The Over Bite

133 E Center Street, Monticello, UT, 84535

(435) 485-0550

Hours of Operation: Friday-Tuesday 7am-2pm; Closed Wednesday,Thursday and Sunday.

 

 

 

Due to demands of full-time jobs, away from The Over Bite, the former owners needed to say goodbye to their dream child.  Fortunately, this provided an opportunity to Shylowe and Patrick Chadd, since they were seeking a new financial venture.  So, when opportunity came a-knocking, they opened their doors, and The Over Bite did too.  July 16, 2025 was reopening day, and the community has been singing their praises.

Shylowe, from Blanding, was no stranger to the restaurant industry, having experience in both waitressing/customer service, and management.  She received an LLC for her personal business venture, Wholesome Cravings, since baking is a passion.  Her expertise is in sourdough, and her bread, which is tender and delicious, is a best seller.  She also includes sourdough in the creation of cookies and cinnamon rolls which sell out of the display case quickly.  In essence, Shylowe is the “Queen of Sourdough”, and once you taste her baked goods, you will agree to that title.

Sourdough Bread, Cookies, Cinnamon Roll.

 

 

Not to be ignored is her supportive husband, Patrick, from Salt Lake City, and he is no slouch. While in Tooele County, he began “Patrick's Picture Perfect Painting LLC” which has become very popular for interior, and exterior painting, cabinetry refinishing, and drywall.  Good news for San Juan County, as plans are in the works for expanding this business here.  He understands the need for tradespeople, and hopes this will influence others to come into the area.

Back to The Over Bite, baking is done on premises as is the slicing of the meats and cheeses for their signature breakfast and lunch sandwiches, and salads.  While Sysco is a major supplier of food services, shopping locally, at Blue Mountain Foods, provides needed ingredients as well.  Shylowe and Patrick are lucky to have two hardworking staff members, Evan and Kennedy, and the steady stream of customers keeps them busy!

 

The menu contains some old favorites, but several newer items are becoming best sellers, like, the Gooseneck Grinder and Red Rock Gobbler.  The menu has also been streamlined, so decision making is quicker and easier.  My hubby, Roy, basically scarfed down the Hole in the Rock Hero; it was just too good to stop eating and take a breath.  Choosing toasted wheat bread, it contains: roast beef, pepperjack cheese, tomatoes, sprouts, red onion, mayonnaise, roasted red peppers and creamy horseradish sauce.  The creamy horseradish sauce is housemade by Shylowe, and truly umphs up the overall taste of this sandwich.

 

 

 

I ordered my favorite, the club, the Comb Ridge Club, with toasted wheat bread (white is another option), ham, turkey, bacon, Monterey jack and cheddar cheeses, tomato, lettuce and mayonnaise.  All sandwiches come with kettle style chips and a pickle spear. Since I was busy interviewing the Chadds, I could only devour have my sandwich, but that left me the other half to snack on later.  It was worth it at lunch time, and very well worth the wait at snack time.

 

The Chadds understand that sitting on their current laurels will not keep their business sustainable.  Food items we will be seeing in the future are housemade soups served in sourdough bread bowls, green chili as a soup and as a condiment, along with other hot items that will be perfect when the temperatures turn colder.  For the holidays, handmade candies will be for sale; and personalized gift baskets are an option for any occasion.  Also, do not be surprised to see the baking display case explode with new tempting sweets and treats.

Goals, focusing on the community, will be karoke and game nights, plus other activities, so our youth have someplace to hang out after school lets out.  Of course, the restaurant is available for catered events, meetings, club activities, or get-togethers.  There is great appreciation for the hard work and dedication of our first responders, so law enforcement, fire and rescue, and EMS are very welcome to stop in for a free cup of coffee, or cold beverage.

So, whether you are hankering for a breakfast or lunch sandwich, salad, or thirsty for a coffee beverage, smoothie, or any other of the cold drinks available, The Over Bite will satisfy.  Not hungry or thirsty, stop by anyway, say hello, wish the Chadds all the luck in the world, and support the success of The Over Bite!

Mary Cokenour

What is Your Torrone Mood, Hard or Soft?

One of the great advantages, of being raised in an Italian/Croatian neighborhood, is not just experiencing two cultures, but sampling the variety of foods. Not everyone has the financial benefits of being able to travel the world, to experience what each country has to offer visitors.  However, traveling around these United States, you can basically get many of the same experiences; remember, we are a very diverse melting pot of humanity.

One of the largest celebrations, in Italian culture, is the Feast of San Gennaro.  In New York City, in September, it is an eleven-day event, within Little Italy, featuring live musical performances, parades, religious processions, vendors of every type, but foods are the major sellers.  Over one million people flock to Little Italy to enjoy this celebration of Italian heritage and culture. 

If not in a New York state of mind; don’t let Billy Joel hear that, then consider vacationing in Las Vegas, Nevada; South Florida (Tampa and Hallandale Beach), or the Georgetown area of Seattle, Washington, again, in September.  Of course, I am biased, and will push the NYC celebration before any of those other areas.

What are the typical foods being sold by the vendors during the feast? 

-Sausage and Peppers: Grilled Italian sausage with sautéed peppers and onions, typically served on a roll.

-Zeppole: Deep-fried dough balls, often covered in powdered sugar.

-Cannoli: Crisp pastry tubes filled with sweet ricotta cheese.

-Arancini aka Rice Balls: Large, breaded and fried balls of rice, often with a savory meat filling.

-Other Italian Dishes: Pasta dishes, pizza, and various Italian desserts and sweets.

-Ethnic Foods: The festival also features foods from other cultures, reflecting the diverse culinary landscape of NYC.  This is what I am speaking about when I say, you can experience the cultures and foods of the world, just by visiting our own United States!

Now that I have you all drooling, time to talk about a favorite Italian candy, sold at feasts, given out at weddings, and packed into Christmas stockings…Torrone.

Torrone has origin stories tracing back to Greece and the Arabian countries, but it is Italy that takes full credit for its creation.  In 1441, Bianca Maria Visconti married Francesco Sforza, and became the Duchess of Milan.  Legend states that, at the wedding in Cremona, Italy, a candied confection was served in the shape of The Torrazzo, the bell tower of the Cathedral of Cremona. Hence the name, however, it is more likely named after the Latin verb "torrere," which means "to toast", and refers to the traditional method of toasting almonds, a key ingredient in torrone.

  

Torrone is primarily made from honey, sugar, egg whites, and toasted nuts, most commonly almonds or hazelnuts. Other additions include pistachios, walnuts, and added flavorings such as lemon zest, orange zest, or vanilla extract (pure form only, nothing less will do).  The texture of the candy can be hard and crunchy (duro), or soft and chewy (morbido); it all depends on the proportion of ingredients and the cooking process.  Once cooled, the candy can be cut into a variety of small shapes which can be wrapped individually; or into a large block that can be cut apart later on.  The taste has a rich, sweet, nutty flavor that may be enhanced by the addition of the lemon, orange or vanilla flavorings.  It can even be coated in chocolate after cooling and cutting!

Torrone is a very sticky and messy confection, so rice aka wafer paper is used to hold it together.  The rice paper is made from potato starch and water, has a negligible flavor, so does not interfere with the full flavor of the torrone.  Without the rice paper, the nougat would stick to everything, and be impossible to cut, even after cooling.

 

Those of you who enjoy creating homemade candies might want to give the following recipe a try.  Otherwise, torrone is available via online shopping, and during the winter holidays, make sure to push your local stores to get the product onto the shelves.  Santa Claus will be so impressed, he might just give you an extra special present in your stocking.

So, enjoy a taste of torrone, whether you create it yourself, purchase it, or even have the blessed opportunity of traveling to the Feast of San Gennaro.  September is not that far away!

 

 

Classic Italian Torrone

Ingredients:

2 sheets edible wafer paper (rice paper), trimmed to fit your pan.

3 cups almonds (whole, blanched), roasted.

1 cup pistachios, roasted (this can be optional, or use hazelnuts)

1 and ⅓ cups honey.

1 cup + 3 Tbsp. sugar.

2 large egg whites, at room temperature.

¼ tsp. pure vanilla extract.

⅛ tsp. kosher salt.

1 Tbsp. lemon zest or orange zest (optional).

Preparation:

Prepare the pan: Line an 8x11-inch baking dish with plastic wrap and place one sheet of wafer paper on the bottom.

Roast nuts: Roast at 350°F for 8-10 minutes until fragrant and keep them warm. (see Notes below).

Cook honey and sugar: Combine honey and sugar in a pot and cook over low heat for about 30 minutes, stirring constantly, until smooth. (See Notes below).

Whip egg whites: Whisk egg whites and salt until soft peaks form. Combine mixtures: Gradually whisk the whipped egg whites into the warm honey mixture in batches.

Thicken the nougat: Continue cooking the mixture over low heat, stirring constantly for about 40 minutes, until it turns brighter white and thickens. A small amount dropped in ice water should feel like soft clay.

Add flavor and nuts: Whisk in lemon zest and vanilla, then add the warm nuts and stir.

Set the torrone: Transfer the mixture to the prepared dish, smooth the top, and cover with the second sheet of wafer paper. Press down gently.  Be care, the mixture will be hot!

Cool and cut: Let cool at room temperature for 1-2 hours until firm. Remove from the pan and cut into 1-inch squares with a serrated knife.

Notes:

Patience and continuous stirring are essential, especially when cooking the honey and sugar and thickening the nougat; use a candy thermometer for accuracy. Soft torrone is made with a lower temperature, around 280-290°F, while hard torrone requires a higher temperature, around 295-315°F.  Work quickly as the nougat cools and thickens fast.

Wafer paper can be difficult to find; parchment paper or greased plastic wrap can be used instead, but must be removed before eating as these are not edible.

The roasted nuts can be chopped into smaller pieces instead leaving whole.  Then they can be spread more evenly throughout the nougat.

Mary Cokenour 

 

 

 

 

Traditional British Pub Food.

See that title, well, it’s not 100% correct.  When it comes to the word “traditional”, it’s geared towards the foods that are well known for that part of the United Kingdom.  Also, it has to be taken into account that other countries influenced each other.  Those, in England, did not stay put, as could be said for Scotland, Ireland and Wales, with a smattering of isles here and there.

Oh, and don’t forget all the invaders from Northern Europe (those Vikings were a randy bunch), and the Romans that marched through (the originators of the One World Order ideal).

When I write about British recipes, they are the typical ones I have seen depicted in television shows, movies, or written in one of my favorite genres, British mysteries.  I have already shared a few, San Juan Record, July 03, 2018 – The Cornish Pasty; June 26, 2024 – English Style Fish and Chips; and March 19, 2025 – The Ploughman’s Lunch.  When it comes to Shepherd’s Pie though, do a search on my food blog and you will find recipes that use the traditional ground lamb, and the not so traditional ground beef, elk, venison and alpaca.  Remember though, when I say “British”, it also refers to the influences from the surrounding countries of the United Kingdom.

So, if my kitchen was a typical pub kitchen, what would be on the menu?  Besides what I mentioned above, there would be: Bangers and Mash, Bubble and Squeak, Toad in the Hole, Yorkshire Pudding, and variations of Shepherd’s Pie, one featuring chicken.  Reading the first three recipe names, I bet you are wondering if I am cooking up food, or creating a weird new comic series. Yes, they are actual names of recipes which I will share with you.  By the way, the main meat ingredient for those three recipes is sausages; oh, those Brits just love their sausages.

 

Bangers and Mash

Bangers and mash is a traditional dish consisting of sausages and mashed potato. The dish is usually served with onion gravy, but may also include fried onions and peas.

 

 

 

 

Bubble and Squeak

Bubble and squeak is a dish made from cooked potatoes and cabbage, mixed together and fried.  Since cabbage contains a lot of water, it tends to make "bubbly" and squeaking noises as it wilts and cooks.

If, after making the first two recipes, you happen to have loads of mashed potatoes and chopped cabbage available, how about going Irish?  Colcannon, aka Irish Mashed Potatoes, is an Irish mashed potato recipe made with greens (cabbage, kale or mustard greens), scallions, and plenty of butter and cream.

 

 

 

Toad-in-the-Hole

 Toad in the hole is a traditional dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidneys.

 

 

 

Yorkshire Pudding

Yorkshire pudding is a baked pudding (more a bread than a dessert pudding) made from a batter of eggs, flour, and milk, traditionally served with roast beef or as part of a roast dinner in British cuisine. It's known for its puffy, crispy exterior and soft, slightly doughy interior. The batter is similar to pancake batter but thicker, and it's often cooked in hot fat, traditionally beef drippings, which contributes to its savory flavor. 

 

Yes, I have a traditional Yorkshire Pudding baking tin which consists of 6 cups/compartments, that are not attached like a typical muffin tin pan.  Metal rods hold each cup separate from each other.  They are deeper than muffin tins, so the puddings can rise up higher, crispier on the outside, and fluffier, yet still doughy, on the inside.

 

 

 

Shepherd's Pie/Cottage Pie

Cottage pie is a meat pie, traditionally made with ground beef, vegetables, and gravy, topped with mashed potatoes. In the USA, cheddar cheese is often mixed into the mashed potatoes.  While the terms cottage pie and shepherd's pie are often used interchangeably, shepherd's pie is traditionally made with ground lamb or mutton, and parmesan cheese is mixed into the mashed potatoes.

 

Traditional Shepherd’s Pie/Cottage Pie

Ingredients:

The Filling:

2 ½ lbs. ground lamb or beef (depending on which pie is being made)

1 large onion, diced

1 (4 oz.) can mushrooms, diced

2 Tbsp. tomato sauce or ketchup

2 Tbsp. Worcestershire sauce

1 (16 oz.) bag frozen peas and carrots

1 Tbsp. each crushed dry thyme and marjoram

1 tsp. pepper

2 Tbsp. flour

1 cup beef stock

The Topping:

6 large potatoes, peeled and cut up

4 Tbsp. butter

1/2 cup milk

6 Tbsp. grated parmesan cheese

1/2 tsp. ground black pepper

Paprika

Preparation:

In a large skillet, high heat, brown the meat and drain excess oil.  Add the onion and mushrooms, letting cook till the onion softens.  Add tomato and Worcester sauces, frozen vegetables, herbs, pepper, flour and beef stock; mix thoroughly and bring to a boil.  Reduce heat to low and let simmer for 15 minutes.

While meat mixture is simmering, boil the potatoes in salted water until tender.  Drain and mash the potatoes, add butter, milk, grated cheese and pepper to the potatoes.

Preheat oven to 375F.  In a 3-quart rectangular baking dish, spread 1/2 potatoes on bottom of baking dish; spread out the meat mixture; top with the other 1/2 of potatoes; sprinkle paprika over top.  Bake for 30-40minutes; potatoes should be lightly browned, and the pie heated throughout.

Makes 8 – 10 servings.  

When it comes to pure comfort food, this mixture of baked potatoes, meat and vegetables is definitely a must have. 

Creating the chicken cottage pie, cooked and chopped chicken breasts were used, instead of beef.  Whole kernel corn was added to the vegetables, instead of mushrooms.  Instead of tomato sauce or ketchup and Worcestershire sauce, I used 1 (10.5 oz.) can of cream of chicken soup, plus ½ cup milk for an extra creamy sauce.  When it comes to shepherd’s pie/cottage pie, not everyone eats a red meat of some type, so chicken is a great substitute.

There are so many cookbooks geared towards English pub foods, and if you’re wanting to purchase one, I say go for the older editions.  They have the more traditional recipes listed, instead of being updated to more modern trends and fads.  "Pip pip, cheerio, and all that rot!"

Mary Cokenour