Buitoni - Savior of the Pasta Making Challenged.

Buitoni Pasta

Website: http://www.buitoni.com/

Hello, my name is Mary and I am pasta making challenged. Many times I have attempted to make fresh, homemade pasta; I even had an actual pasta making machine; and failed miserably time after time. I eventually sold the machine at a garage sale and I was very happy to see a stranger walk away with my nemesis.

Brands like Ronzoni, Barilla and San Giorgio offered me the dried variety which encompassed every shape and size imaginable; while Celentano and Rosetto provided ravioli and tortellini. Many other brands have surfaced throughout the years; trial and error has taught me which to remain loyal to, and which to avoid at all costs.

Then came the fresh pasta craze and everyone and their mother was putting out some sort or another. I tried many and am happy to say that I have found one brand that seems to remain in the lead; Buitoni. Now I have to admit, I will buy their fresh pastas, but when it comes to sauces I still make my own.  Sorry Buitoni, that's just the way I roll.

So lets talk about Buitoni's Cheese and Roasted Garlic Tortelloni. In case you didn't know, tortelloni is a larger version of tortellini. The 9 ounce package will give almost 3 cups of the cooked pasta; basically a meal for two including a salad; or a meal for one very hungry individual. The filling is a mixture of four cheeses: ricotta, mozzarella, parmesan and romano; with basil, roasted garlic and dried red bell pepper. I like serving either a simple homemade pasta sauce or a light tomato vodka cream sauce; Alfredo sauce does not go well with this pasta.

What I like about Buitoni is that I can buy their items on sale and they freeze very well.  With cooking, the pasta does not become gummy like some other frozen pasta brands might do.  They stay intact, so the fillings are not oozing out into the boiling water.

So, if you are pasta making challenged like me, but would like to have a meal of fresh pasta, try Buitoni.

Mary Cokenour

The Original German Chocolate Cake.

Back in 1852, American born Sam German developed a dark baking chocolate for Baker's Chocolate Company, best known for their baking chocolates. Baking chocolate is usually bitter, and while this new chocolate was much sweeter, it was not called for in many baking recipes.

That is until 1957 when a Dallas, Texas homemaker developed the first and original German Chocolate Cake recipe. It was first published in the local newspaper, but picked up by General Foods which owned Baker's at that time, and distributed nationally. Kraft Foods now owns Baker's and this recipe is a worldwide treat, but sorry Germany, you just can't take credit for this one.

I'm not going to mess with perfection, so am posting the recipe as it has been used since 1957. Enjoy!

German Chocolate Cake

Ingredients:

1 package (4 oz) BAKER'S GERMAN'S Sweet Chocolate
½ cup water
4 eggs, separated
2 cups flour
1 tsp baking soda
¼ tsp salt
1 cup butter, softened
2 cups sugar
1 tsp vanilla extract
1 cup buttermilk

Preparation:

Preheat oven to 350°F. Cover bottoms of 3 (9-inch) round or square pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition. Add egg whites; stir gently until well blended. Pour into prepared pans.

Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

Origin: Kraft Foods: http://www.kraftrecipes.com/recipes/original-bakers-germans-sweet-51120.aspx

Frosting

Ingredients:

4 egg yolks
1can (12 oz) evaporated milk
1 1/2 tsp vanilla
1-1/2 cups sugar
¾ cup butter or margarine
1 package (7 oz) coconut (2-2/3 cups)
1-1/2 cups chopped pecans

Preparation:

Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
Add coconut and nuts; mix well. Cool to desired spreading consistency.
Makes 4 and ½ cups.

Origin: Kraft Foods: http://www.kraftrecipes.com/recipes/coconut-pecan-filling-frosting-51053.aspx

Mary Cokenour

Kabobing with the Greeks

Souvlaki (plural is Souvlakia), is small pieces of meat or poultry, sometimes vegetables are included, which are grilled on a skewer. The grilled food can be eaten right off the skewer or pulled off onto a warm pita bread to make a sandwich. If you're looking more for a dinner entree, place the souvlaki over rice or orzo. The warm pita bread, broken into pieces, can act as a utensil.
This is a simple and easy meal that can be prepared for sports oriented children. Get them home after their event and while they're cleaning up, you can be getting together this healthy meal for them. Vegetarians can indulge by substituting tofu for the protein and adding a larger variety of vegetables.

The marinade for the Souvlakia is simply lemon juice, olive oil, salt, pepper, parsley and garlic. The lemon juice helps to break down the connective tissue in the proteins; tenderness is assured after grilling or oven roasting.  For my recipe, I added capers for a little twang on the tongue.

Beef and Vegetable Souvlaki

Ingredients:

1 lb beef cubes, trimmed of fat
1 lb mini sweet peppers, cut in half and seeded
1 large onion, chopped
½ lb small button mushrooms
¼ cup lemon juice
½ cup olive oil
2 Tbsp minced garlic
½ tsp each of fine sea salt and ground black pepper
2 Tbsp minced parsley
1 tsp capers

Preparation:

In a large plastic container, combine all ingredients thoroughly; seal and refrigerate overnight.

If grilling, alternate beef cubes and vegetables on skewers. (soak wooden skewers in water for 30 minutes first to avoid burning). Place on medium-high preheated grill; cook for 6 minutes before turning skewers; cook another 6 minutes before serving.

If roasting, preheat oven to 450F. Place beef, vegetables and remaining marinade into a large roasting pan, or onto a large jelly roll pan, in a single layer. Cook for 3 minutes, turn beef; repeat; on 3rd turn of beef, also turn vegetables (this will allow for beef and vegetables to caramelize); turn beef a 4th time, cook for 3 minutes.

Makes 4 servings.

Mary Cokenour

Garlic Goodness.

Garlic was worshipped by the ancient Egyptians, chewed by Greek Olympian athletes, and thought to be essential for keeping vampires at bay. It is also good for zapping bacteria, keeping your heart healthy by lowering cholesterol and high blood pressure, regulating blood sugar in diabetics, and warding off coughs and colds. For example, if you have a cold, put lots of chopped garlic into chicken soup, or even just the broth (if you cannot down the noodles and veggies in a soup).

I have grown garlic; it is very easy, and takes little space in a garden. Buying garlic braids not only adorns your kitchen, but garlic is just in your reach; or even buy it already minced or sliced, soaking in olive oil which you can
keep in your refrigerator.

When garlic is roasted in the oven, the cloves become very soft and sweet; it can be used as a spread, in dips, salads, etc.

Roasted Garlic Bulb

Ingredients:

1 head garlic
1 tsp extra virgin olive oil

Preparation:

Preheat the oven to 425F.

Remove the outer papery covering of the garlic. Slice off the top of the head so most of the cloves are exposed. Place on a square of aluminum foil for easy cleanup, or select the smallest baking dish you have. Drizzle the oil over the cloves.

Fold the foil over the head to completely enclose it, or cover the baking dish with foil. Roast for about 45 minutes, until the garlic is completely soft and lightly browned.

To serve, separate the head into individual cloves, or squeeze out the cloves into a small serving dish. If you have leftovers, squeeze out the pulp into a small dish, cover with olive oil, and store, tightly covered, in the refrigerator for up to 1 month.

Now here's a recipe for a very easy to make meal which is garlicky and spicy.

Garlic Chicken with Soba Noodles

Ingredients:

2 Tbsp sesame oil (if not available, use canola oil)
1 tsp hot red pepper flakes
3 Tbsp minced garlic
2 boneless, skinless chicken breast halves, cut into ¼” slices
½ cup soy sauce, divided in half
½ cup sliced mushrooms
½ cup diced red bell pepper
1 cup snow or sugar snap pea pods
1 cup chopped Bok Choy, Chinese cabbage (Napa) or white cabbage
12 oz Soba noodles, cooked and drained

Preparation:

In a Wok or large skillet, medium-high heat, heat the oil and pepper flakes for one minute. Add the garlic and let cook for an additional 30 seconds before adding the chicken and half the soy sauce. Stir fry until the chicken is thoroughly cooked; remove, set aside and keep warm.

Add into the Wok, or skillet, the mushrooms, bell pepper and pea pods; stir fry until bell pepper begins to soften. Mix in cabbage; as soon as it begins to wilt add in the remaining soy sauce, chicken and noodles. Mix thoroughly; stir fry for 2 minutes before serving.

Makes 6 servings.

Mary Cokenour

Fattboyz Grillin' Gettin' Fatter.

Fattboyz Grillin' of Monticello

296 East Center Street (aka Route 491-across from Maverik)
Monticello, Utah, 84535

(435) 587-2819

Website: http://www.facebook.com/#!/pages/Fattboyz-Grillin-of-Monticello/216520631748982

Reed Sampson, owner of Fattboyz Grillin' in Blanding, has expanded his girth and brought his recipes for downhome barbecue to Monticello.


As with the original Blanding location, Reed is starting out in a small location; Guy Fieri of Food Network's "Diners, Drive-ins and Dives" would most likely classify it as a "dive", and enjoy the food. The location is a boon for tourists, truckers and locals alike. The goal is to eventually build bigger as the word gets out about Fattboyz' good grub. There are five tables which can comfortably fit 4-6 people; take out service is available. There are plans to have a small salad bar brought into the establishment; however, salads are on the menu and made fresh to order.


The menu is a smaller version of what is available at Reed's larger Blanding location. Since take out is available, picking up sandwiches and salads for a picnic in the mountains or the Canyonlands would be perfect. There are kid friendly meals and for us kid like adults...Hot Wings!




For lunch, I enjoyed the pulled pork sandwich platter. The sandwiches are huge, so come hungry or expect to take some home. There is enough meat in this sandwich to actually make two sandwiches; I had to cut mine in half to eat it without wearing it. If you're brave, pick up the whole thing, but be warned, the meat will be squeezing out the sides. The macaroni and cheese is creamy and cheesy while the deep fried onion rings were crispy on the outside with tender onions inside. I managed to finish it all, but was not surprised to have to skip a meal for dinner; I was so full!

Monticello, Utah is at the crossroads of Routes 191 (to and from Monument Valley) and 491 (Cortez, CO) and hungry folks will be flocking to Fattboyz Grillin'.

Mary Cokenour

Update: On Friday, May 4, 2012, Fattboyz of Monticello was forced to close its doors due to lack of business.  To those of us loyal to Reed Sampson and his Fattboyz Grillin restaurants, this is a loss to us; but we still have his site in Blanding which is doing well.

Stonefish Sushi Revisited.

Stonefish Sushi and More
16 West Main Street
Cortez, CO, 81321

(970) 565-9244

Website: http://www.facebook.com/pages/Stonefish-Sushi-More/129798563719697

In May 2011, my husband and I first visited Stonefish Sushi and were blown away by the atmosphere, friendly servers and the food. Unfortunately, there were so many things going on in our lives, we didn't have the opportunity to go back until recently.

Let me tell you right off the bat that nothing much has changed (mainly the menu) and that is a big positive for Stonefish Sushi; and why they are so popular. The atmosphere: as soon as you enter, you can feel the stress slowly flow off your body. The hostess and servers are friendly and attentive. The food is still excellent quality. We decided to try some new dishes and an old favorite...lets get the favorite out of the way.


The Vegas Roll contains: salmon, avocado, cream cheese, fried tempura style, spicy mayo, unagi sauce. It is absolutely one of the most delicious specialty rolls I have ever eaten. Smooth, creamy, so decandent; it should be listed as one of the deadly sins.


Ok, now on to the new dishes; as an appetizer we tried the Veggie Tempura Bowl. Bite sized pieces of fresh zucchini, yellow squash, mushrooms, broccoli and asparagus; tempura battered, fried light and crispy. The sauce that is served with it is on the salty side, so dip lightly; but then again, who would think of saturating tempura and making it soggy?


The Stonefish roll contains eel, avocado, krab, cucumber, eel sauce; it's a very mild tasting roll and the freshness of the ingredients is a dominant factor. A little, and I mean little, dab of wasabi will only make the flavors pop, but doesn't ruin the essence of the roll. Please, don't be soaking this baby in soy sauce.



Now for the finale, the Bananas Foster Bowl - bananas fried tempura style with scoops of vanilla ice cream, chocolate sauce and whipped cream. Now I am one who dislikes bananas, however, I found myself not being able to resist the ones in this dessert. We finished the whole thing; yes, it's a large dessert, so be willing to share.

Stonefish Sushi is an absolutely fabulous place to dine; keep up the great work!!!

Mary Cokenour

Meat Butter.

So you read the title of this post and said to yourself, "Say what!?!"  and are wondering what the heck "meat butter" could be.  It just happens to be a nickname that my husband gave to a particular type of meat, namely veal.  Veal is what the meat of a young calf (2-35 days old) is called and used in many dishes such as "marsala", "scallopine", "parmagiana" and many other Italian specialties.  Whether is has already been sliced into thin cutlets, or pounded out (1/4 inch is standard), veal is so delicate that, if cooked correctly, will melt in your mouth like butter...hence "meat butter".  If overcooked, however, don't waste your money, and it is expensive, buying it, just pull the tongues out of some old shoes and cook those up instead.

Making veal parmagiana is very similar to chicken parmagiana with a few differences. Since veal is very delicate in texture and taste, you have to be careful to not overcook it, or to overwhelm it with flavorings, such as homemade pasta sauce. In my recipe, I use just a half cup in the baking dish for the veal to rest on and very little as a topping; it simply doesn't need much. Don't overwhelm the flavor of the veal with cheese either. Sargento came out with a perfect cheese combination of mozzarella and provolone cut into thin slices; just the right size for a 4 ounce portion of veal.

Again, don't overcook the veal and you definitely know you have when it shrinks in size and is tough as shoe leather. Whether you splurge on yourself or your loved one(s), you won't regret trying this dish. Enjoy!

Veal Parmagiana

Ingredients:

Olive oil
4 veal cutlets (4 oz each)
1 egg
2 Tbsp milk
½ cup Italian style dried bread crumbs
4 slices mozzarella/provolone slices (Sargento ) or just use 4 slices of either if you cannot find combo.
½ lb angel hair pasta
4 cups homemade pasta sauce

Preparation:

In a large skillet, pour enough oil to reach 1/2 inch; heat on medium-high heat. While oil is heating, beat egg and milk together in a wide bowl; place bread crumbs into separate bowl. Dip cutlets into egg mixture, and then coat both sides with bread crumbs. Oil is ready when a drop of water sizzles in skillet; carefully place breaded veal in skillet. Fry each side for 1 1/2 minutes; drain on paper towels; breading will just be browning…DO NOT OVERCOOK.

Preheat oven to 350F. Spray an 8” x 8” baking dish with nonstick spray and spread 1/2 cup of sauce over bottom. Place fried veal into dish, place 1 slice of cheese over each; spread 2 Tbsp of sauce over each. Bake for 15-20 minutes; sauce will be bubbly and cheese melted. While veal parmagiana is baking, prepare the angel hair pasta by cooking in pot of boiling salted water until al dente. Remove veal from oven and let rest for 5 minutes before serving with pasta; use remaining sauce for the pasta.

Option: place baked veal on toasted Italian bread to make a sandwich.

Makes 4 servings.

Mary Cokenour