Another of Her Majesty's Faves - The Scone

Now I happen to be a fan of recipes originating from the United Kingdom, and I'm generally referring to England, Ireland, Wales and Scotland; not all the other countries that were invaded, annexed, etc while the Brits were out conquering the world. Many times I have heard that the food from these countries is boring and bland, but I don't happen to agree. One huge mistake many Americans make when traveling to foreign countries is to compare "American food" with that country's food. It's a big mistake because what we refer to as American food is a mixture of so many cuisines, so how can we really judge our food against the common food of another country. I have even met people who refuse to eat the food when in a foreign country and will only eat "Americanized" food prepared in their hotels. Ridiculous! They might as well have just stayed at home and gone to the local diner for vacation, and saved the money on airfare.

I have a friend who would make authentic scones for us whenever we visited her. How were they authentic? She's from Yorkshire, England, so I believe she knows what she's doing in the respect of English cooking. I'm also a big fan of many of the British chefs, so not only do I have cookbooks, but I watch their shows intently to make sure I get a recipe correct.

So, onto scones which originated in Scotland, were made from unleavened oats and cooked on a griddle. With the invention of baking powder, scones could now be baked; and the Brits sweetened them up a bit with the inclusion of sugar and fruits. Nowadays, scones can be sweet, savory, herbal and/or cheesy; they can be served at any meal, or just make a handy little snack. The traditional wedges are still popular, but they can also be baked much like a drop cookie; they aren't as pretty as the wedges, but still taste wonderful.

I'm going to be giving you a basic recipes for scones including a few ideas for different flavorings. What you do for your tastes is exactly that; for your taste, so play with the basics and enjoy the results.

Scones

Basic Mix

Ingredients:

2 ¾ cups all purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup cold, unsalted butter, cubed
1 large egg, beaten
2/3 cup milk

Preparation:

Preheat oven to 400F; spray a large baking sheet with nonstick baking spray; or use a nonstick baking sheet.

In a large bowl, sift together the flour, baking powder, baking salt and salt; work butter, with fork, pastry cutter or hands, into the dry ingredients until it becomes crumbly.

In a small bowl, mix together the egg and milk; make a well in the dry ingredients and pour liquid into the well. Mix together thoroughly until the dough can be shaped into a ball.

On a lightly floured board, roll out the dough to ½” thickness; cut out scones with a knife, pastry or biscuit cutters. Bake for 20-25 minutes, or until golden brown.

Makes 12 scones.

Variations

Cheese
Add ½ tsp ground black pepper and a ¾ cup of shredded cheese (Fontina, Cheddar or Swiss) to the dry ingredients.

Sun-Dried Tomato
Add ½ cup diced sun-dried tomatoes and 1 Tbsp Italian herb mix to the dry ingredients.

Chocolate Chip
Add ½ cup chocolate chips and 3 Tbsp light brown sugar to the dry ingredients.

Mary Cokenour
September 1997

This Olde Tymer should be Dead and Buried...Deeply.

Olde Tymer Restaurant

733 S Main St
Blanding, UT 84511

(435) 678-2122

Website: N/A

I need to open this review with a warning to all diners: DO NOT GO TO THIS RESTAURANT, NO MATTER HOW HUNGRY YOU ARE, IF YOU VALUE YOUR TASTE BUDS AND CASH.

We arrived around 5pm, dinner hour; the parking lot only had one vehicle in it and there was only one booth with diners in it. This should have been a sign of what was to come, but we didn't bother to read it. This was the first day for our waitress, Tori, and she was very untrained. Instead of asking for our drink order, we were asked, "You guys know what you want to eat?" Yes, after we read the menu, thank you, but until then, a rootbeer and unsweetened iced tea would be nice...only the first refill is free, after that you pay for any additional refills.

The dinner menu is small, but has an assortment of ribs, steak, chicken and Mexican entrees; not all dinners come with a salad, so if you want the soup/salad bar, it is an additional $3.99 for one trip of either soup or salad.

The soup/salad bar has a choice of two soups (made from a powdered mix and very watered down) and a minuscule salad selection of 7 items, 3 dressings and the lettuce. For $3.99, better pile up the items high to get your money's worth.

For an appetizer, we chose the Blooming Onion which became the most decent part of the entire dining experience.  The batter was crispy, but the onion itself could have been a little more cooked and it was served with ranch dressing.

The main meals were a total disaster.

The Full Rack of Ribs was described as succulent and fall off the bone good, but that was a complete misrepresentation.  The ribs were in a pepper rub that was so spicy, one bite and my mouth was on fire; they were very dry and it was a bit of a struggle to pull one off the bone.  The oven roasted potatoes were boiled potatoes dipped in oil and the fresh vegetable, corn, was from a can.  I sent the ribs back and was given two choices:  the cook would wash off the rub, reheat them and I would be charged half price; or pay for the meal with no discount.  Management policy: you pay for the meal whether you ate it or not, no discounts if you don't like the food...period.  I refused to eat it, so was made to pay full price for an inedible meal.

My husband ordered the 12 oz Ribeye which was mealy, mushy and tasteless; obviously frozen for a long time before being finally cooked.  The mashed potatoes were from a box and so thick, actual slices could be cut with a knife; the gravy was from a powdered mix; again, canned corn for the supposedly fresh vegetable.

Gordon Ramsay and Robert Irvine together could not save this restaurant.  The Olde Tymer needs to be put down, so diners don't have to go through the misery of eating here.

Mary Cokenour


UPDATE: This restaurant closed in November 2011 and was taken over by Fattboyz Grillin. The sign outside the building needs to be changed, but it is now Fattboyz Grillin.

A Big Pot of Jambalaya.

Jambalaya is another Louisiana classic which, once again, can be claimed by the Creoles when it has tomatoes in it, or the Cajuns when it doesn't. Either way, Jambalaya consists of rice that has been cooked with shrimp, oysters, spicy sausage, ham, or chicken; seasoned with spices and herbs.

It is similar to Spanish paella, and is popular at fairs and social events, since it can be easily made in large quantities. It can be also equated to the children's story, "Stone Soup" where a little bit of this and that added to a large pot makes a wonderful meal for all. Anyway you want to look at Jambalaya, it's a classic feast that pleases everyone.

Jambalaya

Ingredients:

4 Tbsp peanut oil
½ lb spicy sausage (Chorizo, Andouille or hot Italian), cut into ½ pieces
½ lb boneless, skinless chicken breast, cut into ½” pieces
½ cup each of diced celery, onion, red bell pepper
1 Tbsp minced garlic
1 Tbsp each minced fresh leaves of sage, thyme and parsley
1 (28 oz) can diced tomatoes
1 (6 oz) can tomato paste
2 diced jalapeno peppers
2 cups chicken broth
1 cup long grain rice
½ lb large shrimp, shelled and deveined
¼ cup diced green onion

Preparation:

In a large, deep skillet; heat oil on medium-high heat; brown sausage and chicken pieces; about 7 minutes. Mix in celery, onion, bell pepper, garlic and herbs; let cook for 5 minutes.

Mix in tomatoes, paste, jalapenos, broth and rice; bring to a boil. Stir together, cover and reduce heat to low; let cook for 30 minutes. Add in shrimp and cook additional 5 minutes. Garnish with diced green onion.

Makes 6 servings.

Mary Cokenour
Feb 4, 1996

When is Mexican Pizza not Mexican Pizza?

When it's a casserole! Corny, I know, but since corn tortillas are involved with today's recipe...yes, it's getting worse. So anyway, I was going through magazines and cookbooks looking for something Mexican. I found a catchy title, "Stuffed Mexican Pizza Pie" and thought it sounded interesting. I mean how could I go wrong? I know what stuffed pizza is and this sounded like it had a little Mexican flair to it, so I read the recipe. Hmmm, read it again; hmmm, still don't get it. It wasn't that it was very complicated, I just was not understanding how it was related to stuffed pizza, or how it was in the realm of Mexican cuisine.

The ingredients that made it Mexican were: tomatoes with green chilies and Monterey and Colby Jack cheeses...that's it. The ingredient that made it pizza was...pizza dough; however, the preparation was for a casserole. I decided to stare at the items in my seasonings cabinet for awhile and then raid the pantry; a little of this and a lot of something else made this faux Mexican Pizza recipe into a dish that was worth all the thought.

The smell of it cooking got the taste buds salivating; my husband ended up eating one and a half portions. This was his review: medium spiciness; almost nacho like in taste, but meatier; loved the bright colors of the peppers and tomatoes; the crushed corn tortillas gave the pizza dough a nice texture and crunch; it also enhanced the flavors of the meat, veggies and seasonings. Could he be biased? Could be, but he knows I need honest opinions on my recipes, so he wouldn't dare lie or say something nice just to spare my feelings.

Well, without further ado, here is: Mexican Pizza Casserole.

Mexican Pizza Casserole

Ingredients:

3 lbs lean ground beef, 90% or more
1 cup each diced green bell pepper and onion
1 Tbsp each onion, garlic and chili powder
1 tsp dried oregano
1 (28 oz) can diced tomatoes with green chilies
1 ½ cups quick cook rice
1 ½ cups hot water
1 (8 oz) bag Mexican cheese mix
1 lb homemade pizza dough or 1 (10 oz) canister refrigerated pizza dough
1 cup crushed corn tortilla chips

Preparation:

In a large skillet, on medium-high heat, brown beef; halfway through add in bell pepper and onion. When completely browned, add in seasonings, tomatoes, rice and hot water; mix and bring to a boil.

While ingredients in skillet are waiting to boil, preheat oven to 425F; spray a 3 qt baking dish with nonstick cooking spray. Place ingredients from skillet into baking dish; spread cheese evenly over mixture.

Spread pizza dough over top, cut several slits to release air; spread tortilla chips evenly over dough and lightly press into the dough. Bake for 15-20 minutes, dough will rise and brown on edges. Remove from oven and let rest for 5 minutes before serving.

Makes 9 servings.

Notes: a dollop of sour cream and/or guacamole can be added to each serving, if desired.

Mary Cokenour

Put the Lime in the Coconut and call it Delicious!

I enjoy watching the show "Bones", but for some reason I missed last season's final episode. I know, I know, I could have watched it online, but just never got around to it. This past week I got the chance to watch a rerun of it and at the end of the show, the characters sang Harry Nilsson's classic song "Coconut". For those who don't know the song, where the heck have you been? It's available on YouTube and even the Muppets did their version of the song on The Muppet Show.

It got me to thinking, why not put the lime in the coconut? How would it taste anyway...a weird Pina Colada? I didn't go down the drink route, instead I decided to make cupcakes. A dumb downed version of a vanilla cupcake with lime curd mixed in, topped with a ginger frosting and either sweetened or toasted coconut. Num Yummy!!! is all I can say.

So put the lime in the coconut and the only doctor you'll be calling is the dietitian.

Lime in the Coconut Cupcakes
(with Ginger Frosting)

Ingredients:

2 cups sugar
1 cup butter
3 eggs
¾ cup lime curd
1 tsp vanilla extract
3 cups flour
3 tsp baking powder
¾ cup milk
1 cup shredded, sweetened coconut
1 cup shredded, toasted coconut
¼ cup additional lime curd

Preparation:

Preheat oven to 350F; line muffin tins with cupcake liners.

In a large bowl, cream together sugar and butter until fluffy; beat in one egg at a time, then the lime curd and the vanilla extract.

In another bowl, sift together the flour and baking powder; stir into the creamed mixture. Add the milk and stir until batter is smooth. Use an ice cream scoop to fill the cupcake liners up halfway.

Bake for 20-25 minutes; until toothpick comes out of center cleanly. Remove to wire racks to cool before lightly frosting; put coconut into separate bowls and dip frosted cupcake into one or the other. Spoon a dollop of lime curd into center of each cupcake.

Makes 24-26 cupcakes.

Ginger Frosting

Ingredients:

1/3 cup unsalted butter, softened
3 ½ cups confectioners’ sugar
1 ½ tsp fresh ground ginger or 3 tsp dried ground ginger
½ tsp vanilla extract
2 Tbsp cold milk

Preparation:

In a large bowl, beat the butter and sugar together until fluffy; add in ginger, vanilla extract and milk; continue to beat until smooth and spreadable.

Makes 2 cups.

Mary Cokenour

Cookin' Cajun.

Back on Saint Patrick's Day, I got a bit cheeky and wrote about Creole Cuisine instead of jumping onto the Irish bandwagon. Today I figured I would cover the other cuisine that is a staple of Louisiana, Cajun. Now while Creole is a hodgepodge of different backgrounds, Cajuns hail from their Canadian ancestors, the Acadians.

So, what is the big difference between Creole and Cajun cuisines? Not much really, but the rule of thumb is: if it has tomatoes in it, it's Creole, no tomatoes, it's Cajun. However, that point is still debated today, even amongst the fine folk of Louisiana, and it's an argument I have no intention of getting involved in. I just know the cuisines are good and that is all that matters to me and my taste buds.

I was introduced to Cajun Cuisine by a former neighbor of mine, David Prudhomme, who happens to be a nephew of the famous chef, Paul Prudhomme. David, and his wife Sharon, own The Lost Cajun Kitchen located in Columbia, PA. This is where I first tried a dish that I never thought I would ever have, alligator. Alligator, if cooked properly, is tender, and I believe it tastes like shrimp. If you're ever in Lancaster County, PA, take the time to go to the Prudhomme's restaurant and judge for yourself.

Here's my take on a Cajun dish, Etouffee, which means "smothered. Normally is it made with crawfish, but they are no where to be found in my area, so I used shrimp instead.

Etouffee

(A Cajun dish normally done with crawfish, but works well with shrimp, scallops, langoustines or lobster; only one type of shellfish or scallops should be used for this dish.)

Ingredients:

8 Tbsp butter
½ cup each diced green bell pepper and onion
¼ cup diced green onions, including tops
5 Tbsp flour
1 Tbsp paprika
1/8 tsp ground cayenne pepper (add more if more heat desired)
¼ tsp each salt, ground black pepper, dried oregano and thyme
2 cups hot water
2 Tbsp chopped parsley
2 Tbsp minced garlic
1 lb of shellfish (peeled and deveined) or scallops (foot removed)

Preparation:

Melt butter, over medium-high heat, in a large skillet; sauté bell pepper and onions until peppers are soft and onions translucent, about 10 minutes.

While vegetables are sautéing, in a small bowl mix together flour, paprika, cayenne, salt, black pepper, oregano and thyme. Stir this mixture into the skillet and continue to stir as it bubbles to keep from clumping or burning.

Add one cup of water and mix thoroughly; repeat with 2nd cup of water. Stir in parsley and garlic; bring to boil. Reduce heat to low, add in seafood, cover and let cook for 7-10 minutes, depending on seafood used.

Serve over rice.

Makes 4 servings.

Mary Cokenour

Remake of a Classic Favorite - Yankee Pot Roast

I was going to write about this yesterday, but changed my mind, as it being the 10th anniversary of September 11th, I thought it would be insulting to think about food more than the heroes, and all those who died from the tragedy.

Today is another day and what better recipe to write about than an American classic, the Yankee Pot Roast. Now originally the pot roast was brought over by the British; a meal of corned beef and vegetables which were boiled or stewed. This became known as the colonial era "New England Boiled Dinner. However, with the availability of fresh game in the "New World" or what is now called the United States of America; and some cooking tips from our neighbors, the Native Americans, roasting the meat and vegetables together opened up a new culinary world for us. The name Yankee refers to the recipe coming from New England, or the Yanks as the British referred to us.

History lesson over, let's get to cooking up this simple and tasty dish. Now originally I used a recipe handed down from my mom and she made it on the stove top. Being busy, I didn't have time to babysit a Dutch oven on the stove, so did some changing of the recipe for cooking in the crock pot. I also made the recipe a little more health friendly by cutting out browning the meat in oil and sauteing the vegetables in butter.

Another tip, at least 3-4 cups of extra liquid is produced during the cooking process. Spoon it out, strain it and put it in the freezer for an hour; any excess fat can then be scooped out before it is stored back in the freezer. This liquid can now be used as a starter for the next time Yankee Pot Roast is made, so the step concerning mixing the beef broth, soy and chili sauces together can be skipped. As you continue doing this, your starter liquid will become more rich and flavorful, making your pot roast sensational.

Yankee Pot Roast

Ingredients:
1 lb small red potatoes, quartered
1 (16 oz) package frozen crinkle cut carrots, thawed
1 (28 oz) plus 1 (14.5 oz) can diced tomatoes
1 cup each chopped onion and celery
2 Tbsp sliced garlic
1 tsp each ground black pepper and fine sea salt
¼ cup flour
4 lb chuck roast trimmed of exterior fat
1 cup beef broth
¼ cup soy sauce
¼ cup chili sauce

Preparation:

Spray a 6 qt crock pot with nonstick cooking spray; put the setting on low. Layer the ingredients following the list of Ingredients (sprinkle the salt, pepper and flour over the vegetables) until the roast is placed in last.

In a small bowl, mix together the beef broth, soy and chili sauces; pour over the roast. Lift roast slightly to allow liquid to get underneath. Cook for 10 hours.

Makes 8 servings.

Oh, to go with this classic, I made a peach crumble dessert using my previously posted recipe for Apricot Crumble. Num Yummy!

Mary Cokenour