The Movable Feast of the Resurrection.

Easter is celebrated on the first Sunday following the first ecclesiastical full moon (the "Paschal Full Moon") that occurs on or after March 21 (the fixed spring equinox). This date is determined by lunar and solar cycles rather than a fixed calendar date, so Easter Sunday always falls between March 22 and April 25, and is considered a “movable feast”.

Easter is a major Christian holiday based on the resurrection of Jesus Christ three days after his crucifixion.  The primary source of historical information of this event is biblical, the New Testament, written by Christ’s apostles, Matthew, Mark, Luke, John.  There are other documents that mention the event, but not as highly written about than in the New Testament.   Early Christians celebrated the resurrection weekly; it was not until 325 ADE that an annual festival was formalized by the Council of Nicaea.  The name, Easter, came from Eostre (or Ostara), an Anglo-Saxon Pagan goddess of spring and fertility celebrated in April.  As Christianity spread, pagan traditions were incorporated to enable a smoother transition for the newly indoctrinated.

Two symbols of the pagan celebration are eggs and rabbits, definitely signifying fertility.  Painting eggs red symbolized the blood of Christ, with the shell representing the tomb. Rabbits, however, ended up becoming stew meat.  It was not until the 17^th century that German immigrants brought the tradition of the "Osterhase" (Easter Hare from German Protestant folklore) to America, a creature that laid eggs for well-behaved children to find in nests.

But, before the spread of Christianity, what did the followers of Christ, after his resurrection, serve at the weekly feasts? 

Roasted Lamb: The central dish, symbolizing Jesus's sacrifice, and his being the "Lamb of God" who takes away the sins of the world.

Baked Goods: Hot cross buns, often eaten on Good Friday, represent the crucifixion.

Bitter Herbs and Charoset: Reflecting the Passover roots of the celebration, these include herbs like horseradish, and a fruit/nut paste.

Stewed Beans/Legumes: A traditional, slow-cooked dish like cholent (bean stew).

Fish: Commonly eaten as part of the post-resurrection tradition.

Olives, Figs, and Herbs: Common staple foods of the region.

Eggs: As mentioned above.  The decorated types did not come about until the Easter Hare came to America.

 

Globally, foods used for the celebration changed due to what was available in the area.  Basically, though, it involves the slow-cooking of beef or lamb, with local vegetables, herbs, and, depending on the region, ingredients like red wine, beer, and/or spices.  The recipe I will share is one traditionally served in those earlier years, Cholent.

Cholent is a traditional, slow-cooked savory stew originating from Ashkenazi Jewish cuisine, designed to simmer overnight for 12–18 hours.  It features ingredients of either beef or lamb, potatoes, beans, barley, and onions, resulting in a rich, comforting flavor.

 

Cholent

Ingredients:

2 pounds medium red potatoes, peeled and halved  

2 small onions, chopped

3 lbs. beef roast, or lamb, cut into 2-inch pieces

1 cup dried chickpeas, soak for one hour in warm water, rinse

1/2 cup pearl barley, soak with chickpeas  

2 Tbsp. minced garlic

1-quart low sodium beef broth

2 cups water

1 Tbsp. kosher salt

1/2 tsp. ground black pepper 

1 and 1/2 tsps. paprika

1 and 1/2 tsps. turmeric

1 tsp. cumin

1 kishke - optional

Notes of Interest:

What is kishke? Kishke (or kishka) is a traditional Ashkenazi Jewish dish, often called "stuffed derma", consisting of beef or fowl intestines stuffed with a mixture of matzo meal, schmaltz (chicken fat), onion, celery, carrots, and seasonings.  

Is Jewish kishke and Scottish haggis the same?  While similar in concept and texture, they differ in ingredients: kishke typically uses flour/matzo meal and schmaltz, while traditional haggis uses sheep’s organ meat and oats.

Preparation:

In a 6-quart crock pot, begin layering the ingredients – potatoes, onions, meat, chickpeas/barley mix.  In a large bowl, mix together the garlic, beef broth, water and seasonings; pour evenly over ingredients in the crock pot.

Cover crock pot, set on low and let cook for 12-16 hours.

Optional cooking method: To cook this recipe in the oven, layer the ingredients in a large heavy -duty 8-quart Dutch oven. Make sure liquid just covers all ingredients. Cover with lid and cook at 200F for 12-16 hours.

Makes 12 servings.

 

 

While many families have the addition of Easter bread (bread braid with colored, hard-boiled eggs inserted where bread crosses) at their table, hot cross buns have a place of importance.  Hot cross buns, traditionally eaten on Good Friday, mark the end of Lent, with the cross representing the Crucifixion of Jesus. The spices symbolize those used to embalm Christ, while their history blends Christian symbolism with older pagan traditions honoring spring, rebirth, and fertility.

Religious Symbolism: The cross on top represents the cross on which Jesus died, and the spices represent the spices used in his burial. 

End of Lent: Traditionally, these buns were eaten to mark the end of the fasting season, as they were often made without dairy (before modern recipes).

Pagan Origins: The tradition predates Christianity, with Saxons baking buns marked with a cross to honor the goddess of spring, Eostre, representing the 4 seasons, or the rebirth of the world.

Folklore and Superstition: It was believed that hot cross buns baked on Good Friday would not mold for a year, would protect against fire (when hung in the kitchen), and bring good luck to sailors.

So, this year, while your family probably has its traditions, think about going back in time and prepare what might have been served during the Resurrection celebration then.  Think of it as a culinary education on what was eaten at that time, and why.

Mary Cokenour 

Giving the Devil His Due.

"I guess you didn't know it but I'm a fiddle player too

And if you'd care to take a dare, I'll make a bet with you

Now you play a pretty good fiddle, boy

But give the devil his due

I'll bet a fiddle of gold against your soul

'Cause I think I'm better than you" 

~The Devil Went Down to Georgia

Song by Charlie Daniels~

What does “give the devil his due” actually mean?  It is said when admitting that someone disliked, or seen as bad/evil, does have some good qualities after all.  Basically, it is about perspective, whether looked at from a pure objective viewpoint, or influenced by the viewpoint of others.

When it comes to the term “devil”, the connotations can be from the most extreme: evil, vile, foul, lakes of fire, brimstone and eternity of agony. To mild, as in “little devil” meaning mischievous and annoying, but hopefully will grow out of it.  While this normally relates to human beings, it is a whole other meaning when related to food. 

Travel back, with me, to ancient Rome and a traditional appetizer; eggs were boiled, seasoned with spicy sauces, and served at the beginning of meals.  In the novel, Satyricon, by Gaius Petronius, and written in late 1st century ADE, a wealthy Roman citizen throws a banquet.  The meat of songbirds is marinated in peppered egg yolks, then stuffed into the white part of boiled peahen eggs.  Eating all those eggs, no wonder the emperors and politicians were full of hot air; seems the norm for even today’s politicians. 

As the Roman empire expanded, the availability of unusual spices became more readily available.  Mustard, pepper, paprika were being mixed into the egg yolks, and stuffed into the empty cavity of the white.  A hot tomato sauce called Arrabbiata (Italian for “angry) was made with dried red chili peppers, and ladled over the stuffed eggs.

A 13th century cookbook, from the southern, Andalusian regions of Spain contained a recipe of grinding boiled egg yolks with cilantro, onion juice, pepper, and coriander with a fermented fish sauce.  It was the 18^th century English though that coined the term “deviled” for fried or boiled eggs that were highly seasoned, in other words, fiery hot.   A mild food, the egg, converted to a concoction that would burn the tongue, must have been a creation of the devil himself!

In America, an 1896 cookbook was the first to mention using mayonnaise as a way to bind ground egg yolks, leading to today’s classic recipe containing mayonnaise, mustard, and paprika.  Of course, using the devil’s name, in a recipe, was looked upon as unholy, so simply renamed as stuffed eggs, dressed eggs, or Russian eggs (due to the use of paprika). 

One salad we enjoy is Deviled Egg Potato Salad, a mixture of the classical recipes of deviled eggs plus potato salad.  In the cookbook, The Mormon Pioneer Cookbook, 1995 edition, page 53 contains a recipe for this mixture, but is simply called, Hot Potato Salad.  Similar recipes appear in, What’s Cooking in Utah Kitchens, 1978, page 63, Potato Salad; and The Pioneer Cookbook, 2011, page 92, and also simply named, Potato Salad.

Well, I believe in giving credit where credit is due, and since I add cayenne pepper to my homemade salad, “devil” will be included in the name’s entirety.

Since All Hallows Eve, aka Halloween, is coming nye, perhaps serving up some of this salad, at your party, will keep all the demons and devils sated.

 

Deviled Egg Potato Salad

Ingredients: 

6 large russet potatoes, peeled, cubed, and cooked to fork tender.

6 large eggs, hard boiled, peeled, and chopped.

1 cup mayonnaise

½ tsp. sugar

1/8 cup white vinegar

3 Tbsp. yellow mustard

3 Tbsp. minced onion

2 Tbsp. sweet pickle relish

½ tsp. each of salt, ground black pepper, paprika and celery seed

1/8 tsp. ground cayenne pepper

Preparation: 

In a large bowl, mix all ingredients together thoroughly.  Can be served warm or cold.

Makes 8 servings.

Mary Cokenour

 

 

 

 

Beet it to Defeat it.

 “Just beat it (beat it), beat it (beat it)

No one wants to be defeated

Showin' how funky and strong is your fight”

(Beat It – Song by Michael Jackson)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

“Just eat it, eat it, eat it, eat it

Get yourself an egg and beat it.”

(Eat It - Song by "Weird Al" Yankovic”

From the moment of birth, our bodies begin to die; it is just a fact of human life.  However, that does not mean that we simply sit around and wait for that last moment.  Instead, we live!  If the Fates allow, we develop into different stages of humanhood – baby, young child, teen, young adult, adult, senior adult.  We become educated, discover our likes and dislikes, create a business or work for others; friendships, loving relationships, partnerships are formed.  Perhaps have children of our own and impart on them what wisdoms we have learned throughout our own years.

One aspect of life that has been explored by religion and science is the extension of life itself.  With death, do we go on, but in other forms, or simply to not exist ever again?  If we extend life age, how does the body and mind cope?  …and welcome to the wonderful world of health care, anti-aging products, health/anti-aging clinics and spas, and your average, everyday snake oil salesperson.  The advertisements are everywhere!  However, it is not just about how to be so healthy that aging is made progressively slower, but how easy it can be by just taking supplements.  Pop a magic vitamin capsule, and increase the ingredients that help the body from breaking down. 

Personally, we take supplements, have for decades.  We have learned what items make us definitely feel better, and what products are hype.  Why?  Honestly, we do not eat all the foods that Tom, Dick and Harry tell us to, as we would be grazing all day.  Who has time for that!?!

Then again, while we still enjoy the foods labeled as “bad for you”, we do focus on foods we certainly know are “good for you”.  It is basically all about the balance, and compromise too.

Currently a new fad I have seen marketed is “Super Beets”; whether in a chew, or powder added to liquid, “May Help Support Healthy Blood Pressure & Improved Stamina”. (quote from Super Beets website).  …and my question is, “May?”

Well heck, I know it is scientific fact that beets contain folate, manganese (good for bone health), magnesium, potassium, sodium, phosphorus, iron, zinc, copper, boron, silica and selenium.  They have been proven to: Lower blood pressure, increase stamina and muscle efficiency, slow dementia, help maintain healthy weight, reduce risk of heart attack, stroke, and prevention of some cancers.

The ”order online or buy off the shelf” supplement contains: “Non-GMO Beetroot Powder, Non-GMO Beetroot Powder (fermented), Natural Apple Flavor, Malic Acid, Magnesium Ascorbate, Stevia Leaf Extract”, and “may” help you.  See people, have to do your research and learn what is better for your body, a supplement, or the real deal!  …and guess what, beets are delicious!

Enough preaching to the choir, and how about a recipe for one of our favorites, Pickled Beets and Eggs.  Whether as a snack or added to a salad, this is a great way of eating your beets, and getting the benefits of defeating certain illnesses.  By the way, you do not have to follow the recipe religiously and add in the hard-boiled eggs, the beets themselves are great alone.  So long as they are stored in an air tight container, pickled beets can be refrigerated for an average of six weeks.  That is, if they last that long.  Oh, one warning of caution, eat a lot, and as my husband says, “you’ll be peeing out blood.”  Really?  No, but your urine will definitely become a reddish color.  Why?  Betanin is a naturally occurring enzyme, in beets, giving it the reddish/purple coloring.  So, another reason to eat beets is this enzyme which activates antioxidant defense mechanisms, helping to prevent LDL (bad cholesterol) oxidation and DNA damage.  

Sorry, preaching again, let’s get to that recipe…

Now if I use cans of beets, it is due to convenience, and that is the only reason.   Otherwise, I use fresh, whole beets and slice them up myself.  For the fresh, whole beets, do this first:

Scrub beets and trim tops to 1 inch.  Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat to low; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.

 

Pickled Beets and Eggs

 

Ingredients

9 eggs

2 cans (15 ounce) cans sliced or whole beets, juice reserved

½ cup diced red onion

¾ cup sugar

1 cup white vinegar

1 tsp. salt

¼ tsp. ground black pepper

6 whole cloves, or ¾ tsp. ground cloves

Preparation:

Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.

    

Place beets, onion, and peeled eggs in a cold/heat proof glass (canning jar is best) or plastic container. Set aside.

In a medium-size saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.

    

 

 

 

 

 

Pour hot liquid over beets and eggs; seal lid and refrigerate 48 hours before using.

 

Makes 9 single egg servings.

 

 

 

 

 

 

 

So, beet it, beet it, eat, it, eat it, and do the very best you can at maintaining health…. live long and prosper!

Mary Cokenour

 

 

 

 

 

 

 

 

 

 

The Old Fashioned Country Breakfast.

A Country Style Breakfast for Two.

Now I have never lived, nor worked, on a farm, so cannot truly attest to farm life.  I have gone to Amish homesteads that served family style meals, and the money paid was highly worth it.  Another reason I miss living in PA, the variety of foods, not found here in Utah.  Oh, the attached links, or long loops, of country sausages filled with beef, pork, or a combination of both.  Some containing apple, sage or others types of fruits and herbs; grilled or pan fried, they were always sought after.  Closest we get out here is from the local, or super, markets; way overpriced and just not right; the taste and texture are just not right. Oh, then there were the farmers markets, the butchers who sold those sausages, also sold thick cut, yet lean, bacon.  I have tried so many brands that are packaged, but, once again, nothing seems to come close to the taste and texture of bacon from the butcher.

Country Sausage, King's Meat Market, Green Dragon Farmers Market, Ephrata, PA

Bacon, Lancaster Farmers Market, Lancaster, PA

Recently I tried a new brand of bacon, Buckley Farms, and their price was pretty reasonable, compared to others.  It wasn't until I began preparing it that I noticed, up in the far right corner, a rectangle red box with the words, "Gluten Free".  'cuse me, what!?!  Bacon is meat from a pig, there is no gluten in meat, poultry, seafood....it's from grain!


Oh, I just had to find out what the heck this was about.  Bacon is only made out of pork belly, pepper, salt, sugar, spices, smoke flavor, and nitrates: no gluten products.  However, some companies cannot make any guarantees, due to the potential of cross-contamination, between equipment used at processing facilities that also process products that do have gluten within.  You know, sort of like buying a product that has a warning of, "equipment used may also be used for peanuts, nuts and soy".  It's not in the product you purchased, as an ingredient, but might have slipped in during processing, due to the equipment having trace elements still within it.

Buckley Farms' marketing team is smart with this.  Now folks, especially those with a true allergy to gluten, will know, for a fact, that this product won't make them sick.  Those, of course, who jumped onto the gluten free bandwagon, will snatch up the product as well.  Buckley Farms guarantees there is no gluten, no how, no way, in their bacon.  The other brands?  Well, you'll just have to take your chances, right?

Me, I like packages that allow you to see exactly what you are buying.  If it has lots of meat, and little fat; that's what I want!  Some packages, you don't know till you get home, and it's often disappointing.

So all this leads me to my version of a country style breakfast...bacon, country sausage, eggs, toasted bread of some sort, or biscuits, and potatoes, hash browns or home fries.  In other words, the works!

While the coffee is brewing, I begin frying up the bacon; we like it crispy, not wimpy.

Then comes the shredded potatoes, diced green and red bell peppers, diced red onion (sweeter), and black pepper...into the bacon fat sitting in my skillet!  Five minutes on one side before flipping it over, five more minutes; another flip and then I just let it sit and brown away for 5 minutes; flip, another five minutes...20 minutes (on high heat) and the most awesome hash browns.  That's right, I am a kitchen doctor; I doctored those shredded potatoes until they were ready to jump out of the skillet and join a conga line.

Bread is a mood thing, maybe I want to make biscuits, and maybe I don't.  I'm the cook, my choice, so there.  I had some nice rolls that I cut in two, toasted and slathered with butter.  Sometimes I even splurge and serve breakfast with toasted bagels, again, slathered with butter.

Now while the biscuits might be baking, or bread item is toasting, the eggs take up residence in the skillet.  Could be scrambled, could be over easy; this day, it was over easy with a dash of ground black pepper over each.  In PA, they call these "dippy eggs", cause they are cooked just right to dip the toast into that yummy yolk.  So good!   We like to put the "dippy eggs" over the hash browns and then mix them in.  A diner we enjoyed going to called this, "Irish style" and served corned beef hash with it...drool!!!

A Country Style Breakfast fit for King and Queen Cokenour.

All cooked, plated and ready for eating; busy day ahead and we need to get stuffed as we're not sure when we'll have time for another meal.  Wow, I remember when folks would come over to help us with a project, and I think they volunteered just to get breakfast.  True friends still in Pennsylvania and we miss them a whole lot!

Mary Cokenour

Good Eating at DC Rack Haus

DC Rack Haus

330 Highway 491

Dove Creek, CO, 81324

Phone: (970) 677-2656

Website:  https://www.facebook.com/dcrackhaus/

Hours of Operation:  Monday thru Saturday, 7am to 2pm

                                      Closed Sunday

A little over one and ½ years ago, Beth Spigner, was working at The Dinner Bell, in quiet Dove Creek, Colorado.  Then it happened, the owners decided to pull up stakes and sell.  Beth talked it over with mom, Athena Spigner, and the decision was made.  Purchasing the restaurant and becoming co-owners, revamping the interior and menu; these two ladies were on a mission.  A mission to become the culinary goddesses of Dove Creek, and strong goddesses they are!

A military family, formerly from California, the move to Dove Creek, 16 years ago, was another easy decision.  Though they had traveled far and wide, retirement brought the Spigner family to a place they enjoyed visiting often, Colorado.  What better way to put down solid roots within the community, then to purchase a business to cater to it?

Now many locals were a bit concerned, “What about the Dinner Bell’s menu!?!”  Little by little, new menu items were phased in, older ones phased out.  You know, like that Whole Foods Thanksgiving commercial, “They’ll never know, we’ll just phase it in.”   There are three tried and true dishes that remain, “Open Face Burger”, “Green Smothered Burrito”, and the “DC Steak”.  DC Rack Haus uses the same tried and true recipe, so makes the best green chili around.  There was no way that was coming off the menu.  Well, unless the new owners wanted to find themselves at the open end of a hanging rope.

Third easy decision was the days and hours of operation.  Monday thru Saturday, 7am to 2pm, are prime time, and busy they are.  Locals flock in for deliciously prepared breakfasts and lunches; mainly house made with ingredients sourced locally.  During hunting season, hunters eagerly find the time for fluffy flapjacks and waffles; crispy French toast, and omelettes bulging with cheeses, meats and veggies of choice.  There are other egg dishes to choose from, biscuits and gravy, and, of course, the breakfast burrito.

Lunch time features are geared towards American and Mexican cuisines.  The burgers are half pounders, perfectly grilled with oozing delectable juices.  Try out the Snow-Cap with grilled mushrooms, onions, ooey-gooey Jack cheese on a toasted bun.  The veggies served are alongside the burger, so they are cool and crisp before adding to your burger.  The burgers are two fisted, so come hungry, and ask for extra napkins.  Side is crispy French fries, but sweet potato fries or crunchy onions rings can be substituted for an extra $1.50.  The portions are large, so once again, come hungry!  Let me tell you, for the portions you receive, the prices on the menu are spot on as well.

Patty Melt

Snow-Cap

Inside the Snow-Cap

There are wraps with or without meats; there is the “everyone’s favorite”, Country Fried Steak served with fries, toast and country style gravy.  The Country Fried Steak is also a breakfast feature with eggs and home style potatoes.  Looking for something more filling and vegetarian; try out a Veggie Wrap, Salad or Green Chili Cheese Fries.  The Cole slaw is house made, and that includes the dressing.  Do not be afraid to ask about ingredients, the Spigners want to make sure you have exactly what you are craving.

DC Rack Haus is family friendly as well, with a Kiddie Menu that will satisfy a child with choices of PBJ, Grilled Cheese, Mac n’ Cheese, burgers that small hands can manage and chicken strips.

While the high season does bring in more visitor business, having tour groups scheduling meals breaks, in Dove Creek, would be a huge boon to the community.   Well, to any small community where tourism is becoming a major attraction.  Tour companies need to get smarter about including breaks within small towns, where the service is more homegrown and comfortable.

Overall, the atmosphere is cozy, the service is friendly, and the food is just what the comfort doctor ordered.  Whether in Dove Creek, Colorado, another nearby town, or simply passing through, stop into DC Rack Haus for a homestyle breakfast or lunch that will make your eyes roll with dining pleasure.  You will not be disappointed!

Breakfast Menu

Lunch Menu

Mary Cokenour