The Stromboli Affair

 Alright now, where are all the film buffs in the area?  We need to travel back to the early 1950s in which a movie created a scandalous affair.  Too vague for that era?  Stromboli, aka Stromboli, Land of God, is a 1950 Italian-American film directed by Roberto Rossellini and starred Ingrid Bergman.  It was a box office flop, Rossellini and Bergman were married, but not to each other, and their affair resulted in a “love child”.  In the 1950s, this was a scandal as far as Americans were concerned, but in Italy it was just amore being a beautiful thing.

The movie, Stromboli, may have been a flop, the invention of a sandwich, with the same name, was a huge hit though.  Romano's Italian Restaurant & Pizzeria, in Essington, Pennsylvania, outside of Philadelphia, takes first claim to the creation.  To honor the grand opening of the movie, owner Nazzareno Romano, an Italian immigrant, experimented with "pizza imbottita", or "stuffed pizza", and added ham, cotechino sausage, cheese and peppers into a pocket of bread dough.  It was a huge success, so renamed his creation, stromboli, after the movie itself.  Now why would he do that if the movie tanked at the box office?  Ah, that was when it debuted in the United States, but in Italy, it was awarded the Rome Prize for Cinema for best film of the year (1950).

However, in 1954, Mike Aquino, owner of Mike's Burger Royal in Spokane, Washington, claimed to make a turnover dedicated to the movie.  His version consisted of capicola ham and provolone cheese, covered in an Italian chili sauce, on a French bread roll, and called it stromboli.  So, created four years after the movie flopped in the USA, and claims he created it first, before Nazzareno Romano made his culinary creation.  Sorry Mike, but I am calling, “Shenanigans” on you!

What exactly is stromboli?  Similar to the half moon shaped calzone, but made with a square of Italian bread dough, or pizza dough.  Ingredients, such as sliced cheeses and cold cuts, are layered out along side each other, then rolled; the roll is place in the center of the dough square.  The dough is sealed on the long seam, and at the ends, placed on a jelly roll pan and baked.  A traditional stromboli would be with Italian cheese, cold cuts and basil leaves; when the stromboli is cut in half, the inside has the colorings of the Italian flag, green, white and red.

A stromboli does not always have to be made in the twelve-inch size, and then cut into servings.  Six-inch and four-inch individual portions fit containers much better when packing a picnic basket; also, for sending off as lunches for school and work.  My hubby, Roy, says, “These are like homemade hot pockets, and taste way better!”.  Cold cuts do not have to be the meat of choice; the mixtures for cheese steaks, tacos, even buffalo chicken can become a stromboli.

The ones I recently made contained the ingredients for cheese steaks, but I added homemade pasta sauce plus mozzarella cheese, to give an Italian flair.  By the way, not in the mood to prep your own dough, then frozen bread dough works great.  I have used the Rhodes brand, with not one complaint, so this is the one I recommend.  Not available in your store, then use what you know is quality.

 

 Italian Cheese Steak Stromboli

 Ingredients:

2 loaves bread dough (if frozen, Rhodes brand is recommended)

1 lb. chopped ribeye steak (can be found frozen and labeled for cheese steak use)

1 large onion, julienned

1 small green, yellow and red bell pepper, seeded and julienned

2 cups homemade pasta sauce

10 slices mozzarella cheese, divided in half

1 cup shredded mozzarella cheese, divided in half

Water for sealing

1 egg, beaten

Preparation:

 

Dough should have been allowed to rise twice before using for the stromboli.

 

 

 

 

 

 

In a large skillet, on medium-high heat, brown the steak along with the onion and peppers; drain liquid.  Add in sauce and let cook for 10 minutes. Turn off heat and let ingredients cool down for 20 minutes (hot food will melt the dough).

 

Preheat oven to 350F and line jelly roll pan with parchment paper.

Roll out each bread loaf to 14” x 14”, or as close to possible (sides do not have to be perfectly straight).  Down the center, lay five slices of mozzarella cheese, leaving one-inch space from top and bottom edges. Spoon half the skillet ingredients down the center, over the cheese, again one-inch space from top and bottom.  Sprinkle half cup of shredded mozzarella over the filling. 

 

 

 With a brush, or fingertip, wet the edges of the dough, all around with the water.  First fold over the one-inch edges at the top and bottom.  Next take one side of dough and fold over the filling; then fold other side over.  With the beaten egg, brush over all exposed areas of dough, including seams.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place both completed strombolis onto parchment paper and bake for 20 minutes, or until dough is puffed and golden brown.  Remove to cooling rack and let rest for 5 minutes before moving to cutting board and slicing up portions.  Each stromboli will make four 3-inch portions.

 

 

Personal opinion of both Roy, and myself, is frozen hot pockets might be convenient, but they will never beat homemade.

 Mary Cokenour

 

Sharing the Wealth of Hunted Meat.

 Since moving to Monticello, in 2009, I have to say that some of the kindest folks we have encountered, were local hunters.  Each year, after deer and elk seasons were done; after meat was butchered and processed, the sharing came.  Whether it was to a place of employment, or a packed plastic grocery bag left at the front door; processed packages of deer and elk meat were given freely to our family.  No compensation asked for, just a simple “thank you” made the giver happy.  Of course, my baked goods always made a showing, at the hunter’s home, eventually.

Unfortunately, the hunters we knew have moved, or passed, on; we have not seen any of this sharing of the hunted wealth for two years now.  While we miss the kindness of the giving act, and the meat, we also understand that the last two years have been challenging to so many.  Especially 2020, when each month is a new scenario of ill health, financial woes, and violence under the guise of “social reform”.  Yes, there are many examples of sharing and caring, but privately, the wagons have been circling for the “just in case” scenario.

Personally, each year I purchase a desk calendar to record appointments, attach greeting cards, mementoes, ticket stubs to enjoyable events, etc.  At the end of each year, I pack it away in a box where the other years reside.  I want my memories.  However, I have not purchased one for 2020; I just did not get around to it, and then Covid-19 hit.  No events to attend, appointments cancelled, heck, not even the occasional greeting card in the mail.  Last week we went to the Walmart in Cortez, CO as I needed printer ink and paper, and could not wait for a delivery.  Then I saw it, a 2020 desk calendar; a bluish-purple color, just my style, and I kept walking.  No way, no how, was I purchasing that item; there was no intention, of tempting fate, happening that day!

How strange that the idea, of purchasing a desk calendar, could bring on an unnatural feeling of dread.  Let me tell you that going to Sonic, to gorge on burgers and (the most awesome) onion rings, made it all feel so much better.

Anyway, to all the hunters out there that are successfully making a kill, to feed their families, we salute you.  We salute the dedication of your sitting in camouflage, in an uncomfortable blind, for hours; possibly covered in the pee of your prey. 

…and here is a recipe to make that deer or elk meat taste that much deserved.  Hint, sprinkle some red wine vinegar on the venison, cover in plastic and leave overnight.  Kills that gamey smell and taste, unless you like it though, then ignore this hint.

Opening up the paper wrapped package, removing the meat from a plastic bag, I am still amazed at how beautiful elk meat is; so lean, red and looking like something only a rich person could afford to indulge in.  Slicing into thin strips, the meat (use two pounds for this recipe) is mixed with two tablespoons of light soy sauce (to bring out more of the rich elk flavor), plus a half teaspoon each of fine sea salt and ground black pepper; also one teaspoon of garlic powder.   Place the bowl, covered in plastic wrap, into the refrigerator for a half hour to settle.  During that half hour, prep a large green bell pepper by seeding, and slicing, it into 1/4 inch strips; also two large onions cut into 1/4 inch strips.  Green bell peppers are very flavorful, so use only one large; otherwise use two red, yellow or orange which are milder, for more peppers in this dish.

Over medium-high heat, large skillet, heat up two tablespoons of canola oil, add in the peppers and onions. Give them an occasional toss, but do not add the elk, into the skillet, until they just began to soften.  Spread the meat on top to allow the peppers and onions to start browning on their edges. Then begin mixing all three together, making sure to turn the strips of meat as they too browned. This all takes about 20 minutes to accomplish, then comes the cheese - 16 slices of American cheese plus 8 slices of Provolone. That’s correct, 12 slices of cheese for each pound of meat.

Once the cheeses are completely melted and mixed in with the other ingredients, remove the skillet from the heat source and let it rest for 5 minutes.  The cheese will thicken around the meat and vegetables, and be ready to serve up in sub rolls. 

You have just created, Elk, or Venison, Philly Cheesesteaks!  Spectacular! The meat is so tender; all the ingredients marry together well, so that no one item is overwhelmed in taste.  Whether you already have meat in the freezer, or anticipating the next season of hunting, this is a dish worth waiting to try out.

Bonus with any leftovers; get out the pasta pot, fill it half way with water, set on high heat to bring to a rolling boil.   Take out the leftovers, place in a large skillet and set that onto low heat. Once the water is ready, add 3 cups of dry penne pasta to cook, plus a sprinkling of salt; the leftovers are heating up nicely and the cheese is melting.   Add to the skillet a 14.5 ounce can of diced tomatoes (drained); this will help the cheese to become a thinner sauce. Drain the cooked pasta, add to the skillet and toss to coat it all.   Let it remain on the low heat for an additional five minutes.

All in all, it will take about 30 minutes to complete this extremely easy and delicious meal from simple leftovers and the addition of two ingredients; diced tomatoes and cooked pasta. Sorry Hamburger Helper, but you have got nothing on my elk.  Wow, could I go so far as to say I have invented "Elk Helper"?

Mary Cokenour

Mountain Oasis is a Comfy Stop in Flagstaff.

Mountain Oasis International Restaurant

11 East Aspen Street
Flagstaff, Arizona, 86001

Phone: (928) 214-9270      

Facebook Page: https://www.facebook.com/MountainOasisFlagstaff/











It was a cold day with light snow when we ended up at Mountain Oasis; a kind of happy accident, since we didn't know what we wanted to eat for lunch.  As we walked from eatery to eatery, reading the menus posted in the windows, we only became more confused on which one to choose.  Then we happened upon Mountain Oasis, spotted "Gyro" on the menu, and knew this was the one.  Upon entering, you are immediately hit with the cozy atmosphere, greeted in a friendly manner, and given time to read the menu and take in all the décor.  This bistro, as it portrays this term perfectly, is about 14 years old; it reminded us of a favorite bistro in Cortez, CO we like to go to, but on a smaller scale.

Our waitress was named Grace which seemed so perfect for her; she so reminded us of the actress, Bailee Madison who plays Grace on "Good Witch", the TV series.  She was very sweet, but also knowledgeable about the entire menu; we wanted something warm to drink and could tell us all about the various teas.  Now Mountain Oasis serves tea just the way we enjoy it, in huge cups that require two hands to hold them.  I had the Peppermint Tea which was so soothing, while my hubby had the Organic Kukicha Twig which was a stronger, slightly bitter tea perfect for warming the body.


I chose the Pork Lettuce Wraps for an appetizer, since my hubby had never eaten anything like this before.  The sauce is vinegar based and was sweet, spicy, but a mild heat; it made our mouths hum, and it was very difficult not to lick the plate clean.  The pork was tender and the vegetables, especially the lettuce, had that freshly picked from the garden taste.






For our main lunch courses, I went with the Gyro; the meat was juicy with a slight char on the edges, fresh vegetables and a delectable tzatziki sauce; on the side was a cup of the tomato vegetable soup which was very herbal and savory.  Hubby had the Cheesesteak with a perfect blend of peppers, onions, cheese and meat on a warm, crusty roll; pumpkin soup was his choice and it was sweet with a rich, pumpkin flavor.  By the way, all the sauces and soups are house made; no bottled or canned stuff loaded with preservatives; Mountain Oasis is proud of being fresh!

Gyro and Tomato Vegetable Soup

Cheesesteak with Pumpkin Soup.

No matter what time of year it is, if you are looking for cozy and comfort in your dining, and just happen to be in the Flagstaff, Arizona area; definitely check out this little bistro...Mountain Oasis International Restaurant.

Mary Cokenour