Sweet Rice is Not All About Pudding.

Let’s play one of those “name this” games.  Name a dessert made with rice.  Bet your answer would immediately be “rice pudding”.  Most folks would also consider this dessert’s origin to be either the United Kingdom, or America itself.  That would make you lose points in my game, as we will be going back to Asian culture instead.  Actually, way back to the Western Zhou Dynasty, of 1047 BCE, China. This country is known to be the first cultivator of rice, and rice pudding is called “eight treasure”, or” eight jeweled”, rice porridge.

Sweet rice, aka sticky rice, is more glutinous than your average, every day white rice.  It can be compacted more tightly around a sweet or savory filling, and served as appetizers, side dishes or desserts.  A one cup serving contains 37 grams of carbs which is about 2 and ½ servings; very little protein and fiber.  So why is it eaten, on a daily basis, in many countries, not just Asian cultures?  Sticky rice has antioxidant properties that help lower oxidative stress, and is rich in minerals like zinc, magnesium, copper, phosphorus and selenium.  Health benefits include increased bone density, decreased inflammation, and improved heart health.  The con side of all this is, what the rice is eaten with of course.  If you make a large batch of deep-fried rice balls that contain a mixture of chocolate and caramel, then eat the entire batch.  Oh boy, are you going to get yourself seriously sick, and just might end up in the hospital.  In other words, no matter how healthy something is, still have to keep in mind that annoying little word, moderation.

Is all sweet rice the same, no matter what country it is grown in?  Surprisingly not.  Here in Monticello, we have Ja-roen Thai Restaurant (thankfully still open, and everyone wishes the sushi would be brought back…but I digress).  In Moab, there are several Thai restaurants that are of high quality as well.  One dessert that is typically on menus is Mango with Coconut Sticky Rice (Khao Niao Mamuang).  The rice used is whiter, less opaque and longer than that used in Japanese restaurants.  After the rice is prepared, it is combined with full-fat, sweetened coconut milk, and left to rest to soak up the milk.

 

 

So, it is no surprise that Roy and I are super fans of Asian cuisines, and he benefits from all my attempts at creating many of our favorite dishes.  Lately, I have been on a mochi kick.  Say what?  Mochi which is made from a Japanese grown short grain, opaque form of sweet rice.  The traditional method of making the mochi paste is to steam the rice, then pound it out inside a wooden bowl with a wooden mallet.  The paste is then formed into balls that can be eaten as is, or the paste is formed around sweet or savory fillings.  Nowadays, the flour can be purchased, water and sweetener added, and the paste simply stirred up in a bowl.  For those truly interested, you can learn, in six easy steps, to make your own homemade mochi, with your purchased flour, at: https://www.instructables.com/How-to-Make-Homemade-Mochi/

 

Purchasing premade mochi, online, is available, shipped in from Japan, and most vendors have reasonable prices.  The products may have a filling, or you can purchase just the simple mochi balls that resemble mini-marshmallows covered in powdered sugar.  But wait, if you happen to be in Monticelli, stop in at Blue Mountain Foods, go to the ice cream section and you can purchase “My Mochi”; mochi wrapped around frozen balls of rich and delicious ice cream (my favorite flavors are green tea and double chocolate).  Remember though, these little goodies are high in carbs, so one is a perfect serving.  Roy and I, though, had a fun time taste testing all the products we could find; in moderation of course (wink, wink).

What does mochi taste like?  Similar to a marshmallow, but not as sweet, and the texture is similar, but gooier.  Oh dear, now another warning that sort of ruins some of the fun of eating mochi.  Do not put an entire mochi in the mouth and attempt to eat it whole.  Mochi must be eaten in small bites and thoroughly chewed before swallowing.  Due to its glutinous makeup and dense, thick, sticky texture, it can cause a choking hazard.  If not chewed, but simply swallowed, the sticky mochi gets stuck in the throat, and can lead to suffocation. 

Please do not be turned off by this warning, since common sense dictates that anything eaten must be in manageable bites anyway, but can still cause a choking hazard. 

Roy and I dream about traveling to the various Asian countries someday, but until then, we can enjoy the cuisines, either in a restaurant, or making it at home.  Try it, you just might surprise yourself, and truly like it!

Mary Cokenour

 

 

Eatzza In at Thatzza Pizza

Thatzza Pizza and Eatzza Your Pizza Here

201 South Main Street

Monticello, Utah, 84535

Phone: (435) 587-9111

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

  

“We get a lot of out-of-towners who want to eat here as a family.  …and the price is right!” which placed an idea in Linda Wigginton’s mind that simply would not go away.  Linda, owner, operator and chief chef at Thatzza Pizza – Monticello needed more space to expand and create a dine-in area.  Even though there were picnic tables outside the business, they could not accommodate many; bad weather was a huge deterrent as well. 

Spring of 2019, a business space finally became available next door; Tom, her husband, and Linda snapped it up and began to build the dream.  Tuesday, May 21, 2019, “Eatzza Your Pizza Here” opened up where the public could order their meals at the main area up front, then bring their food to the dining area.  Sound too inconvenient?  Plans are still in the works for opening up a doorway between the two sections; patience grasshopper, this too shall come to fruition.

The interior of the dine-in area took a lot of muscle, knocking down walls, rewiring, painting, new wooden flooring; the addition of metal wall panels and signature lighting giving it a modern, yet comfortable feel.  Booth seats, chairs and tables line both sides of the walls currently, but there is another plan in the works – a buffet unit.  Imagine, a half hour or hour for lunch, where to grab a fast meal that is made fresh?  Workers, visitors on a tour itinerary, anyone in general will be able to stop in, sit down and manga’, or fill up a take-out box for eating on the go.  For Monticello, this will also be a unique addition to restaurant fare and this also means, Thatzza Pizza will be open for lunch!

For those who have not tried out Thatzza Pizza, the menu is more than just pizza, it includes pasta dishes, salads, cheesy bread, wings with 7 different sauces to choose from. 

Dessert?  Try out cinnamon sticks, one of the new dessert pizzas, or an ice cream favorite with soft or hard pack – shakes, sundaes, cones (crispy waffle or regular), cups, or a warm, freshly made waffle bowl.  Mmmm, you can even get a root beer float or banana split; sounds like something available for whatever you are craving!

Sitting here, watching snow fall on this near-the-end of May day, Eatzza Pizza could not have come at a better time.  Especially for new visitors to the area who are very confused about the weather, but still need a great meal away from the cold.  Thatzza Pizza can give it their all now!

Mary Cokenour

Moab Diner is Still a Must Do in Moab.

Moab Diner and Ice Cream Shoppe

189 South Main (Highway 191)
Moab, Utah, 84532

Phone: (435)259-4006
Fax: (435) 259-0198

Website: http://www.moabdiner.com/





With Moab constantly expanding with new hotels, motels, shops and restaurants; it is a pleasure to be able to enjoy a meal at a long time establishment like the Moab Diner.  While the exterior and interior may have gotten a facelift, and a few minor changes to the menu, it is still the same for really good diner style food and fast, friendly service.

After having a horrible morning having our taxes done; we felt we needed, no, deserved, a feel good treat.  What better place than the Moab Diner?  Our server was Tasha and we adored her; warm, friendly, and truly made us feel welcomed; exactly what we needed!










The lunch special was Hot, Open Faced, Turkey Sandwich which I ordered; medium thick turkey slices which has been put on the grill and had a slight smoky flavor; over two slices of toast with mashed potatoes, green beans, cranberry sauce and gravy.










Hubby went for the Mushroom Swiss burger with all the fixings; new item in the French fries department is skin-on which, in our opinion, makes the fries taste so much better.  We also treated ourselves to the onion rings appetizer; crispy batter surrounding intact onion slices; not that chopped up stuff you get in the frozen food section; also came with ranch dressing for dipping.

Wait, not done yet!  Oh no, we were in full tax preparation depression, so ordered one of the most decadent desserts the Moab Diner offers, Cinnamon Roll Rage.  A large, warm, cinnamon roll covered with caramelized pecans and caramel sauce; with a large scoop of vanilla ice cream.  No, we did not eat any dinner that night!



Whether you want to start the day with a great breakfast; treat yourself to a good lunch or dinner after seeing the sites, hiking, climbing, biking, or river rafting; why drive all around Moab looking for a place to eat...go to the Moab Diner.

Mary Cokenour

Arches Thai is a Must Try in Moab.

Arches Thai

60 N 100 W
Moab, Utah, 84532

Phone:(435) 355-0533

Website: http://archesthai.com/

Former owner/operator of Pantele's Deli has opened up a new restaurant in Moab catering to her first love, Thai cuisine.  Let me sum up in a few words how my husband and I feel about the dishes served at Arches Thai, "delicious and amazing!!!"  Now I could simply end my review right here, but let me explain why we find her food to be delicious and amazing.

First, the interior of Arches Thai is a rustic, open setting with loads of room; diners can feel private while surrounded by others.  There is also room to hold parties, or cater to a large group event.  The staff are so friendly and welcoming; anyone walking out not feeling pampered was already set on being a grouch from the getgo.  Water glasses are constantly filled; "How is everything?" and "Can I get you anything else?" are also constant questions; you are not ignored in any way.

We began our Thai journey with two appetizers: Crab Rangoon is made with a thinner wonton wrapper giving it a lighter, crispy texture; the interior is full of luscious cream cheese and shredded crab meat.  Fresh Garden Roll is soft rice paper crammed full of fresh vegetables and served with a smoky Hoisin sauce. 

Crab Rangoon.

Fresh Garden Roll.

With our meals, we received a cup of Veggie Soup; fresh chopped vegetables and tofu in a light broth; so refreshing!

















My husband ordered Broccoli with Beef; fresh broccoli sautéed lightly with thin slices of tender, melt in the mouth beef.











My very favorite, and I order it every time whether eat-in or take-out is Pad Se Eew; this is very similar to my favorite Cantonese dish, "Chow Fun"; and this Thai version puts me into food heaven.  Broad noodles, broccoli, carrots sautéed in a sweet soy sauce; chicken was my choice of meat this time; thinly sliced and tender.










Dessert was Tempura Fried Banana with Ice Cream; a banana cut lengthwise, dipped in tempura batter and deep fried to a golden brown, served with a scoop of vanilla ice cream and a drizzle of chocolate sauce.  Decadence at its best!!!  We are both not fans of the banana in its plain form, but this dessert wows us.











There are three Thai restaurants in Moab now; we already have one favorite (Bangkok House), but Arches Thai has quickly become our other favorite. 

Mary Cokenour

Menus

Full Menus

Lunch Menus

Shake Shack Built on Frozen Royalty.

Shake Shack

364 North Main Street (Route 191)
Monticello, Utah, 84535

Phone: (435) 587-2966

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

Hours of Operation: Tuesday - Saturday; 12pm to 9pm

I first reviewed Shake Shack in August 2011, and I've got good news and good news.  First, the good news is that Shake Shack is still open every year during the warmer months.  Second, the good news is that the service, food, ice cream products and 1950s atmosphere is still going strong.

After the sale of the “Bailey and Wood Market”, Ralph Arthur Bailey needed a new venture. In 1954, the Dairy Queen Company was offering franchises throughout the United States. With his experience with freezers and food sales, Ralph decided bringing ice cream to Monticello would be a great idea, and he was correct. Monticello’s Dairy Queen (original address 612 North Main Street) opened that year; a simple walk up to the window store that offered up soft serve cones or in cups, and other frozen treats.

In 1972, Ralph passed on; the store was purchased by Jan and Grayson Redd; 1975 the interior dining room was added to the building. Their relationship with Dairy Queen ended in 1987; Shake Shack was born, but here’s a nifty piece of history for you…they are still using the original ice cream maker from 1954! The ice cream and dining menus built up over the years, and it was in 2007 that the Redds decided it was time to go on a diet. The parents of Teresa Brooks purchased the Shack, but quickly sold it off to their daughter and she is still running it today…thank you Teresa!


The Shake Shack is reminiscent of those 50s style diners where you can still get a burger, fries, with a drink or shake, and not leave your wallet empty. It's the type of place where you can sit down with friends and/or family, enjoy a good meal or just dessert; not feel rushed out or unwelcome. The menu is not huge in variety which is fine as it gives Teresa, and her friendly staff, the benefit of getting orders done up quickly and correctly. Another important point, the beef for burgers, potatoes for fries, and ice cream ingredients are locally sourced through Blue Mountain Meats.

Enough history, let’s get to the good stuff; the food and desserts! All food is cooked to order, not premade and sitting under a heat lamp; burgers are juicy half pounders with a variety of toppings offered, even an old fashioned patty melt. Chicken sandwiches, grilled sandwiches, hot dogs, French or curly fries, and the yummiest onion rings. 

Mushroom Melt, Patty Melt, Onion Rings, French Fries

Inside the Patty Melt
 

So, you already know that the soft serve is still made with the original Dairy Queen machine from 1954. But did you know that the shakes are thick, hand mixed and…wait for it…above the rim!?! Dairy Queen’s Blizzards may have started the trend, but Shake Shack has perfected it with real pieces of fruit, and cake, yes, cake! Take, for example, the raspberry cheesecake shake; real chopped up raspberries and cheesecake pieces…cheesecake!!! Not in the mood for a shake, how about a whopping banana split, sundae, float or freezer? Soft serve or hard served, the ice cream is awesomely great in a cone or dish. You so want to try out the newest item on the menu, homemade waffle cones; crunchy goodness! Teresa loves to play inventor and come up with winning combinations for our taste buds.

Real Cheesecake pieces folded into the shake.

Built on ice cream royalty, Dairy Queen; Shake Shack is proving to locals and visitors alike that a brand name can be outdone when you love and enjoy what you do.

Mary Cokenour

Tillamook Expands Products into the Freezer.

Tillamook

Website: http://www.tillamook.com/

Located in Tillamook County, Oregon; this dairy co-op has been providing quality dairy products since its founding in the 1800s.  Cheese, butter, sour cream and yogurt can be found in any market's (large or small) dairy aisle.  Now Tillamook has jumped from merely cold products to the land of ice and snow....the freezer section.  That's right, Tillamook now has ice cream products and they are so decadently good, you won't mind the sinfulness of it at all.

Now while our local market is not carrying the Tillabars yet, it does have half gallon cartons of flavors like Banana Split, Chocolate Peanut Butter, Oregon Strawberry and so many more (Tillamook has 28 flavors)!  White Chocolate Raspberry Yum and Mountain Huckleberry are two flavors that sit in my freezer; we just can't be without them!  Usually, I find that fruit sometimes overwhelms the entire flavor of an ice cream product, but not with these.  Instead, the raspberry enhances the rich white chocolate and the huckleberry brings out the vanilla goodness.  These ice creams are not just rich, but smooth in texture; a few spoonfuls go a long way in satisfying the palate.

These ice creams are not just excellent alone, but add them to a warm dessert, such as my Glazed Donut Bread Pudding and heaven is now in your dessert bowl!

This product is made in the USA; is a high quality product and once you try any of the flavors, you'll be in ice cream love with it too.

Mary Cokenour

Condoms for Dessert

I couldn't help myself, but every time I see the commercial for Magnum Ice Cream bars I think, condoms!?!  Magnum just happens to be a brand for condoms, so I have to wonder if the company who made the ice cream used that fact to attract attention to the ice cream.  Another factor that makes me think condom is, well it's the reservoir tip on the ice cream bar which is similar to; I believe you're getting my point (no pun intended).

Anyway, lets get on to this product review:

Magnum Ice Cream Bars

Website: http://www.magnumicecream.com/



They are available in a number of flavored coatings such as milk and dark chocolate, almond, caramel; and they just introduced white chocolate and mint which I'm truly looking forward to trying out. All have vanilla bean ice cream except for the double chocolate which is a chocolate coating over chocolate ice cream. The coating over the ice cream is a thin, hardened layer of rich Belgian chocolate and oh so decadent. The ice cream is so smooth and creamy, if it alone came in containers, I'd be a loyal purchaser.  The company has introduced Classic and Almond smaller versions called "Mini Pleasures"; a two bite clone of the larger bars.  Personally, two bites might be a simple pleasure, but I want the explosive orgasm of the large bar. 

I've tried Dove Bars, the new Cadbury Bars and various other brands, the Magnum is, by far, the most outstanding.  My favorite way of eating this bar is to first bite off the tip; a little chocolate, a little ice cream for the tease.  I nibble the coating off the sides before gobbling the front and back sides.  Then I lick that luscious ice cream like a contented cat lapping up thick cream from a bowl.  Now that's pleasure!!!

Any way you eat a Magnum, you'll be one of the happiest people in the world.  Try one today!

Mary Cokenour

The Shake Shack - Monticello's little secret

The Shake Shack

364 N. Main
Monticello, UT, 84535

(435)587-2966

The Shake Shack is reminiscent of those old fashioned diners where you can still get a burger, fries with a drink and not leave your wallet empty.  The new owners did a lot of fixing up and while it is not one of the fanciest places, it is open every day (except Sunday).  It's the type of place where you can sit down with friends and/or family, enjoy a good meal or just dessert; not feel rushed out or unwelcome. 

The Shake Shack is small inside with a few booths along the side and back walls, and some old fashioned cast iron tables and chairs in the corners.

The menu is not huge in variety, but that is fine because it gives them the benefit of getting things done right, and tasting good.

It had been a hot day on Wednesday, so we indulged in a large soft serve cone for me, and a pineapple malt for hubby.

I guess I should have asked how large was large...it was huge, and my hubby had to help me eat it.

His medium sized pineapple malt was not just flavored with a pineapple syrup like some places do; it had actual pieces of pineapple in it.

So if you're traveling through Monticello, Utah and have the hungries, or just looking for a cold treat, stop at The Shack Shake. It's right on Main Street, so you can't miss it.

Mary Cokenour

 

Crystal's Cakes and Cones

Crystal’s Cakes and Cones

26 W. Center Street

Moab, UT, 84532

(435) 259-9393

Website: http://crystalscakesandcones.com/

Located down the block from the Slickrock Café and across from Pasta Jay’s, this little shop is the perfect place to visit for a treat.   16 flavors of ice cream are offered, and while not homemade, they are cold, sweet and delicious.  I tried the “Coconut Almond” which was creamy, luscious, loaded with bits of chopped almonds, and you could really see the coconut, not just taste it.

Baking is done on premises, and while the cupcakes are a major seller, the cakes are nothing to ignore.  The daily cupcake flavors include: German Chocolate, Red Velvet, Butter, Butter Pecan, Carrot, Chocolate and Vanilla.

The owner, Crystal, is all smiles, as are her staff; tourists and locals enjoy the atmosphere, and most especially, the treats.

So, if you’re just looking for a little snack, a dessert after a meal, or something to cool you off after a day of hiking or sightseeing; check out Crystal’s.

Mary Cokenour