Going down Memory Lane to Russia.

St. Basil's Cathedral in Red Square, Moscow, Russia

In 1976, I was a senior in high school and one of the foreign languages I had been studying was Russian (the other was German), and I was lucky enough to be able to travel with other students in my class to this country. At that time Communism was in power and the entire area was named the USSR; we saw much propaganda and poverty; the country was way behind in the times (music from the 1960's was just making it to the airwaves)and there was a depressive aura everywhere. We were teenagers and we did what all teenagers do...have fun. The hotels we stayed at would serve Americanized food for our meals and we hated it. We were in this country that did not promote tourism; you needed special permission and visas to enter, and as American students studying the language and culture, we were allowed in. We wanted to interact with the Russian people and experience everything there, including the food. A small group of us would sneak out at meal times and seek out local restaurants.

Now the fact that we were foreigners was not a secret to anyone; we spoke differently, dressed differently and we showed no fear. We knew we were being followed everywhere by a couple of KGB agents (they all dressed alike - raincoats and fedora hats) and one day even turned around and confronted them...imagine their shock when we offered them cigarettes, bubble gum and candy (things the locals could not easily purchase, but we traded for pins and baubles). Oh yes, those were fun times indeed. The locals welcomed us and helped us with learning their language; they wanted us to teach them English so badly and tell them about our homeland. Good memories!

One of the meals I really enjoyed was Borscht or what we knew to be "Beet Soup"; it was primarily made with beets and onions, a dollop of sour cream on top and it was really, really good. Coming home to America, this was a dish that I couldn't find any place, unless I went to one of the few Russian restaurants in New York City, and they weren't cheap. As time went by, my interest in this soup faded with all the other culinary adventures I was having throughout life.

Unfortunately, most of my cookbooks dealing with Slavic and German cooking were destroyed when I moved to Utah. I was able to replace two of them, "Croatian Cuisine" and "The Best of Slavic Cooking" both by Alojzije and Ruzica Kapetanovic. and the second book contained 2 recipes for Borscht, one Ukraine, the other Russian. So while the Russian recipe was probably the one I wanted, I was curious as to how many versions were in the Slavic world. I went online to look it all up...holy moly!!!...there are hundreds of recipes online, and looks like almost every country has their own version. Since I was sharing this soup with my mom-in-law, and she doesn't eat pork, I had to go beef all the way; and this is what I came up with.....

BorschtThis recipe reflects more of the Ukraine style of Borscht.

Ingredients:
4 cups shredded cabbage
6 cups shredded fresh beets
1 cup shredded carrots
1 cup slivered onions
2 Tbsp minced garlic
1 ½ lbs lean roast or steak cut into 1” cubes
2 cups diced tomatoes
1 Tsp ground black pepper
2 Tbsp lemon juice
6 cups beef broth
Sour cream and minced parsley for garnish.

Preparation:
In a 6 qt crock pot, set on low, layer ingredients in order of list, except for sour cream and parsley. Cook for 10 hours. Serve with dollop of sour cream and sprinkle of parsley.

Makes 8 servings.

Mary Cokenour

A Skillet Dinner doesn't always need the creamed soup.

I was feeling a bit down and angry all weekend, so wanted something quick to make for dinner, but comforting too; a one pan to make, one bowl to eat out of type of meal.  I had just purchased boneless, skinless chicken breasts on sale, but again, didn't want the same old, same old of potatoes or stuffing.  Actually, I wanted rice because I thought it would be a fun change.  Rice is fun, especially if you try eating it with chopsticks; trying to do the ultimate challenge of picking up one grain; but I digress.

Ok, so chicken and rice, but I didn't want the same old recipes; no stir fry, no casserole that entailed using cream of "something" soup and cheese; I was so bored with all that.  I swear, I believe I do some of my best creations when I'm surrounded by negative energy. Times like these, Roy knows to stay out of the kitchen; I'm in the zone and don't mess with me, unless you want to end up on the cutting board. What he couldn't believe was that I could come up with a recipe, prep, cook and serve it all in less than an hour. Yeah, sometimes I surprise even myself, so here you go, Skillet Chicken and Rice without the creamed soup. The chicken is moist and tender; the seasonings enhance and bring together the veggies with the rice and chicken.

Skillet Chicken and Rice

Ingredients:

3 Tbsp canola oil
1 tsp each salt, ground black pepper and garlic powder
6 boneless, skinless chicken breast halves
1 cup each diced bell pepper (red, yellow or orange) and onion
1 cup chopped Roma tomatoes
1 Tbsp each ground turmeric and minced thyme leaves
1 ½ cups long grain rice
3 cups chicken broth
minced parsley for garnish

Preparation:

In large skillet, heat oil on medium-high heat; season chicken with salt, black pepper and garlic powder; brown chicken on one side. Flip chicken over to brown other side, but add in diced bell pepper and onion to sauté as chicken browns.

Add tomatoes, turmeric, thyme, rice and chicken broth; bring to boil and let ingredients boil for 10 minutes before reducing heat to low. Cover and let cook for additional 20 minutes, or until rice has absorbed broth and is tender.

Garnish each serving with sprinkled parsley.

Makes 6 servings.

Mary Cokenour

A Pizza Snob Does Domino's

Domino's

2224 E. Main Street
Cortez, CO, 81321

(970) 565-7373

Website: http://pizza.dominos.com/colorado/cortez/

There is only one type of pizza I buy from here and it's the Brooklyn Pizza. The crust is between thin and regular, allowing it to not get too crispy and, therefore, keeping a slice from being folded. It is a large pie, but the slices are cut large, again to allow for folding which is typical of a New York style pizza.

The employees at this Domino's have always been pleasant, and don't mind when I ask them to undercook the pizza by 5 minutes. That way, since I live one hour away, when I put it in the oven, it finishes its cooking process perfectly; otherwise it would be very dry from over cooking. The amount of cheese and sauce is just right; toppings would overpower this pizza only if you requested them to.

It passes the cold and reheated test very well. Cold, the pizza is still moist and flavorful; the crust is soft and isn't dried out. Reheated (350F for 5-7 minutes), the slices come out pretty close to when it was made fresh; the crust still pliable enough to fold.

When you want a pizza to go, whether it's for home or a hotel room, this Domino's in Cortez, CO is the place to call.

Mary Cokenour

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