Reviewing Japanese Desserts.

It has been a long while since I have attempted a book review of any type.  Usually, if interested in a book of any genre, I will read the reviews already written.  Depending on the amount, most either regurgitate reviews from the back of the book, or simply say, “I liked it.”, or “I did not like, or even finish it.”  Typically, depending on my own personal conclusion, it will get one to five stars on Goodreads or Amazon as I have nothing new to add to the many reviews already written.

 

So, bear with me as I review Sweet and Easy Japanese Desserts by Laure Kie.  In past articles I have written often of Japanese foods, and a sweet treat named mochi.  This baking book gives step by step instructions to create, not only mochi, but matcha, sweet buns, the doughs to create these, and delicate cakes that melt in the mouth.  The photography is clear and detailed, with many recipes depicted in step-by-step photos. 

When looking for a baking book related to Japan, I found that many used measurements in the metric system only.  In this book, both systems of metric and imperial are given in each recipe, and there are conversion charts in the back pages.  For those of us who know the term “metric”, but not “imperial”; the International System of Units or SI (the modern form of the metric system), the British imperial system, and a third one popped up in my research, American “customary”, but it looks the same as “imperial”.

In the beginning, there are sections on fillings, flours, utensils and even how to wrap the desserts for gifting.  When it comes to fillings, red bean paste and green tea matcha are popular names you might have heard.  Since we live here in the southwest, and read “red bean”, you might automatically presume it is the same type of beans we have in this area, namely kidney or pinto.  The Japanese use a red bean named adzuki, aka red mung bean, which primarily grows in Asian countries.  The dried beans are soaked in water for twelve hours, drained and covered in fresh cold water, then boiled for two hours until very soft.  The beans are cooled and crushed into a paste; smooth or chunky depending on the dessert that is to be created. 

Now many of us have used dried beans to create soups, stews or side dishes using the soak, drain and cook method, but on desserts?  The bean paste is combined with sugar; oh, yellow mung beans and white beans, called shirohana can be used for paste making also.  Do not fret, if the authentic Asian varieties cannot be found, local varieties of your area work just as well.  Yes, but how does sweetened bean paste taste?  Personally speaking, it was unusual at first; a unique flavor that kept getting better, especially combined with whatever outer layer contained it.  That is where the different flours come in, and whether a cookie, cake, or bun have been created.

Now this is supposed to be a book review, but here I am going on about making bean paste.  Guess what, I believe the review is working out well, as I am showing you how excited the descriptions and photos can make the reader.  Basically, if I was showing you the book, in person, it would be, “Look, look at this photo, I want to eat some of that right now!”, “Oh, and look at the recipe, that is so easy!”.  In essence, whether a novel or a cookbook, if it gets the reader excited, it must be doing something right.

…and here I go again with some excitement, I just found the recipe, page 84, for Japanese Cheesecake.  This cheesecake is not the typical dense variety that has to cool overnight, and you hope the top does not crack.  It is a light, airy, sponge-like variety obtained by mixing in whipped egg whites, and is also called "jiggly cake" due to its tendency to wobble or jiggle when touched.  It is not super sweet and simply melts in the mouth; great accompaniments are whipped cream and fresh fruit on the side.  For those of you who might be Pokémon fans, the character Jigglypuff is not named after this cheesecake.  His name, in Japanese, is actually Purin which translated to custard pudding; still a dessert, but not cheesecake.

Recipe sharing in this article?  Oh no, instead, if you are truly curious and want to delve into the realm of Japanese baking, buy this book.  Careful though, you may become so addicted to all the new sweets and treats, that your usual snickerdoodles will not taste as good any longer.

Mary Cokenour 

Canyon Smokehouse Serves Utah Style Barbecue.

Canyon Smokehouse

281 Main Street

Bluff, UT, 84512

Phone: (435) 269-0400

Website: canyonsmokehouse.com

Hour of Operation:

Thurs – Mon: 2 to 9pm

Tues & Wed: Closed

 

What happens when you take one culinary school trained chef, add fifteen years of experience, and a graduating thesis centered on smoking and barbecue?  The answer to all this can be found at the newest of Bluff’s restaurants, Canyon Smokehouse.  The chef is Jacob Nelson, born on the west coast, schooled on the east coast, and traveler of barbecue joints throughout the USA.  Now another question is, how did he end up in Bluff, Utah, on his quest to create great barbecue?   That is where his wife, Erin, takes the stage as director.  Originally from Colorado, she moved to Bluff in 2019, and met future husband, Jacob, online (yes, online relationships do work out!).  She convinced him to move back to Bluff, with her, as business potential was full of positive vibes there.  

Finding a location, the site of the former San Juan Kitchen, was available; working with the landlord, and much help from Elaine Gizler of San Juan County Economic Development & Visitor Services, got the ball rolling strong.  Redecorating was not a prime issue, as the restaurant already had an open-air seating plan, plus a good view of the kitchen prep area as well.

 

 

 

Opening on March 25, 2023, the menu, unfortunately, had to be quickly revised due to a delay, of delivery, of an important piece of equipment.  What to serve that would not openly compete with the established restaurants in town?  Being able to work under pressure, a limited time menu of Mexican cuisine was the answer.  However, once that equipment arrived, barbecue was a go!  April became the grand opening of “Utah Style Barbecue”, and now you are all wondering whatever could that entail. 

Barbecue lovers know their barbecue; the wood used for smoking, the perfect temperatures and timing; the quality of homemade rubs and sauces.  Whether in Texas, St. Louis, the Carolinas, or many another Southern state, styles and tastes differed.  Now as I mentioned before, Jacob did his thesis on this culinary genre, but he wanted more, he wanted to create!  The emphasis of the food served is: Cooked low and slow, and once ordered, get the food out to the customers Fast and Fresh!  Portions served are on the generous side, so make sure to come hungry.  Then again, enjoying the leftovers, the next day, is a pretty sweet deal too.

So, the food at Canyon Smokehouse is a mixture of barbecue styles and tastes, all geared to make each diner’s tastebuds sing their own song.  Sweet maple to tangy vinegar, smoky richness to “holy smokes, someone get me a fire extinguisher!”.  Brisket, ribs, chicken, pork and sausage are the main meats, but hush now vegetarians, there are items on the menu just for you.  Sides galore can be as is, or are added to meats to create their own main dish.  Desserts, Kid’s menu, a variety of beers and microbrews, and non-alcoholic beverages as well. 

Curious meter going up?  How about a few descriptions to get those mouth juices flowing?  Now please be aware that the evaluations are based on the taste testing of four individuals, who happen to love barbecue.  The brisket is so tender, you could eat it with a spoon (as one friend described it).  Whether eaten alone, or in a sandwich, you simply cannot get enough of this full flavor meat; it is craveable.  The pork ribs, at first, fall off the bones, but then there is that little bit that sticks.  Oh heck yeah, you want to gnaw those bones clean!  The chicken is tender and juicy, only getting moister closer to the bone, but it is thoroughly cooked throughout. 

 

BBQ Sandwich with Fries

The Single

Sausage Combo

The Double

Beef Brisket and Pork Ribs

Side dishes ordered and passed around for taste testing were the brisket baked beans, cornbread and French fries.  Brisket baked beans was a thick mixture of baked, with a slight firmness to, beans, and chunks of luscious brisket mixed in, plus a tangy taste of barbecue sauce.   The cornbread’s flavor was more savory than sweet; tasting more of corn and cornmeal; dense, yet crumbly; we knew this was homemade immediately!  The French fries, only one of a couple of items purchased frozen, were crispy on the outside, but delectably creamy on the inside; did not need ketchup, nor any other condiment to enhance them.

 

Brisket Baked Beans

Dessert was either a homemade chocolate chip cookie bar, or a chocolate chip ice cream sandwich.  Either choice was a perfect finale for the meal we all enjoyed immensely.

As I mentioned, only a couple of items are purchased frozen; all other menu items, including sauces made-in-house.  Canyon Smokehouse has four sauces to choose from: House (smoky and rich), Maple (sweet), Carolina (tangy and vinegar sharp), and Mango Habanero (a kick that will wake you from death).

Dining is eat-in, or take-out; large parties or bus groups can be accommodated (please call and make arrangements); and plans are in the works to create an outdoor dining area.

 

The Menu

Overall, our party of four had the most fun, not just laughing, but sharing the food, and enjoying the friendly, welcoming atmosphere.  That attests to the personalities of both Jacob and Erin Nelson; a very happy couple, full of excitement, energy, the love of good food, and the enjoyment of offering it to the public.  Get down to Bluff and get some Utah style barbecue in your bellies, now!

Mary Cokenour

 

Monticello Farmers/Vendors Market is Back in Action.

Canning and jamming, baking and mixing, crafting and cooking; the Monticello Farmers/Vendors Market was back in action on Saturday, August 3^rd.  What better way for home based entrepreneurs, or new businesses, to show off their wares than at the market?  What better way for consumers to get freshly made food products, or handmade crafts, than at the market?

While only three vendors were at Veterans Memorial Park, it is not unusual for a slow start.  Once word gets around though, and photos are shared on Facebook, that is when folks begin coming round.  More stands begin opening, and at only $10 a spot, that is a bargain right there.  August and September are the months the market is open, every Saturday, from 8am to 12pm.  As the weeks progress, the abundance of fruits, vegetables, baked goods, hand crafted items and more offer up numerous selections to locals and visitors.

Let’s meet the first wave of vendors.  First there is Backyard Gold, a three generation, home based business managed by Pam Hanson, her daughter Emily Clarke, and granddaughter Adeline.  While Pam is the breakfast burrito and baked bread maker, it is Adeline who is the product inspector.  She will make sure to pick out the perfect selection for the buyer.  Emily is the spice mixologist and rose water creator.  All three ladies will be expanding their offerings soon with keto and gluten free, spice mixes, honey and a variety of canned products and baked goods. 

 Pam Hanson is also in charge of the market, so if interested in becoming a vendor yourself, call her at: (435) 459-9789; or message her on the Monticello Farmers/Vendors Market on Facebook at:  https://www.facebook.com/MonticelloFarmersVendorMarket/

Next to buy from is Thea Langston, who will tell you proudly about her homemade, no preservatives ever, jams, jellies, breads, rolls, cinnamon buns and pickles.  Her wild raspberry jam has a perfect consistency that smoothly slathers; that’s right, I like to slather it on, no smears for me!  Oh sorry, went on a side rail there; back to slathering onto that lovely baked bread from Backyard Gold.   Next time I plan on trying Thea’s bread as I am an equal opportunity carb consumer.  I did purchase one of Thea’s banana breads with streusel topping; each slice a comforting, hug-me moment.

Third, and certainly never the least, is Montezuma Canyon Ranch and Vineyards, owned by Dixie Brunson and Jude Huber, and Chris and Shelia Honecker.  Met these two when taking a short class on the “Cottage Industry” given by USU; nice people!  Their offerings for the market are, again, homemade jams, jellies, pie filling, baked goods, pickled eggs and veggies.  Previously they had sold their cherries, or cherry baked goods, at Anasazi Realty, and I missed out; not this time.  A jar of cherry jam was my score!  Hand knitted items of pot holders, dish towels, and scarves are available too; lovely to look at, so buy some to hold.

Alright all you home vegetable gardeners, get those extra crops picked and be at the market on Saturdays.  This home cook is looking for plump tomatoes and huge onions; how else am I going to make pasta sauce!?!  But seriously folks, do not let the abundance of gardens and orchards go to waste, sell them to those who want to buy; same for all those craft artisans.

Monticello Farmers/Vendors Market; every Saturday in August and September; Veterans Memorial Park, 8am to 12pm…be there!

Mary Cokenour