From Farm to Table; the Freshness at The Farm Bistro.

The Farm Bistro

34 West Main Street
Cortez, Colorado, 81321

Phone: (970) 565-3834

Website: http://www.thefarmbistrocortez.com

Hours: Mon thru Fri, 11am to 5pm; Closed Sat and Sun

 On The Farm Bistro's website, this is how they describe the restaurant's concept, "Since 2009 we’ve been serving the best produce and meat from right here in Montezuma County. Award winning burgers, salads and sandwiches highlight our menus. Our “comfort food with style” offers homemade simplicity with great flavors in a warm and lively atmosphere."

Guess what?  It's all true!!!  I'd heard about this restaurant from several friends and was finally able to get there myself.  Once you enter, you are hit with the most awesome scents of herbs and food; and herbs are definitely a featured décor throughout, including on the table tops.  There is a Welcome stand instructing diners how to order from the menus situated in a basket on top.  This is a great way to find the table you want, peruse the menu and get comfy before ordering; looking confused, a staff member will gladly help you.

There is a lounge area in the back of the restaurant with a fireplace; what a lovely place to sip on tea or coffee and just relax!

Menu

After ordering and collecting our drinks (I was there with a friend), we received a gold colored candle stick as the "designated number" for our table.  What a unique idea!  Instead of a stark number, the markers simply match the warm, rustic décor of the restaurant.


I had the Turkey Pita (turkey breast, Swiss cheese, red onions, radish sprouts, lettuce and avocado aioli); slices of real roasted turkey, freshly shredded Swiss cheese and the veggies....a fresh clean taste as if they just came in from the garden!  The tortilla chips were warm and tasted as if they had just been made.

My friend had the Harissa Grilled Chicken Sandwich (grilled chicken breast, harrisa (slightly spicy) sauce, lettuce, onion, pickles and melted Swiss cheese); a plump chicken breast, those fresh tasting veggies; and she had the French fries on the side and they tasted like my own homemade ones!







Impressed?  We were both blown away by the décor, the staff, the food and the overall uniqueness of The Farm Bistro.  Price wise, for the amount of food you receive, and knowing how fresh it all is, it is extremely reasonable.  We both have gone to worse places that were pretentious, overpriced, and had lousy food; The Farm Bistro would put them out of business in a New York minute!

If in the Cortez, Colorado area and looking for a great meal; definitely put The Farm Bistro as a to-go place.

Mary Cokenour

 

Paleo, New Fad Diet; Old Lifestyle Change.

“The Paleo Diet”, a new fad diet that became famous in 2013, when Hollywood big names “discovered” its benefits.  Stars such as, Jack Osbourne (son of Ozzy and Sharon), Matthew McConaughey, Megan Fox, Jessica Biel, Uma Thurman and Gwyneth Paltrow swore it made them more fit and vibrant.  What is the Paleo Diet exactly?  It is a diet based on the types of foods presumed to have been eaten by early humans; consisting mainly of meat, fish, vegetables, fruit, nuts, seeds and fats; excluding dairy or grain products, legumes (beans), starches and processed food.  What about poultry?  Well, the Dodo bird may have been in existence, but very little evidence proves it was eaten by early man.

A diet of meat, fish, vegetables fruit; avoid dairy and high carb foods….hello, welcome to the eating lifestyle of the diabetic.  That’s correct, what celebrities made famous as a “diet” is actually the lifestyle that the typical individual, with diabetes, has to live by.  Factually, if every individual ate this way, those who are pre-diabetic, or possibly at risk, may just be able to avoid the disease.  Give it a fancy name and celebrity endorsement though, folks will jump on the bandwagon without even knowing why.  Remember the “cabbage soup diet”; that didn’t last long after people became very sick from it.  Point?  Don’t do things just because a famous person (actor, athlete, singer) says to; they are not trained nutritionist or dieticians!

Author, Dana Carpender, began her career as a newspaper food columnist, with many a published cookbook under her belt.  Two recommended are, “500 Paleo Recipes” and “200 Low-Carb High-Fat Recipes”; and the recipe I’ll be giving you is from the latter.  I am not attempting to push the “Paleo Diet” on you; I am giving you information about an alternative eating lifestyle.  Being a Type-2 Diabetic myself, I fully understand the frustration, anger, fear and confusion this disease causes a person; perhaps this will ease the pain a little.

“Winter Night Short Ribs” uses a marbleized, tough, meaty section cut from the ribs of cattle or pigs; hence the name.  Unless it is cooked carefully, it will end up being a chew bone for your dog.  Personally, I find this recipe perfect for a lovely meal for two (leftovers for later, of course); holiday, anniversary, birthday, or a celebration of some special event.  The sauce created is rich and full bodies, the vegetables so tender that they actually melt in the mouth, and the meat….mind blowing in taste and texture.  After cooking, the rib bone easily falls away; the fat has melted into the meat to tenderize into that mind blowing perfection.

Perhaps a change in lifestyle is far down on your to-do list, at least make this meal for yourself and that special someone.  This is major pointage you’ll be making in their eyes.

 

Winter Night Short Ribs

(from “200 Low-Carb High-Fat Recipes” by Dana Carpender, page 127)

Ingredients:

2 pounds beef short ribs
2 Tbsp. bacon grease
½ large onion, or 1 small onion
1 turnip, size of a baseball
1 cup beef broth
2 Tbsp. tomato paste
½ tsp. ground black pepper
\½ tsp. ground cinnamon
¼ tsp. ground nutmeg
2 cloves garlic, crushed
Optional: Guar or xanthan (for thickening, but you won’t need it, believe me!)

Preparation:

In a heavy skillet, medium-high heat, sear the short ribs all over in the bacon grease.  While doing this, slice the onion into 1-inch pieces; peel the turnip and cut into 1-inch cubes.  Place these into bottom of a 4-quart slow cooker (crock pot).  When the short ribs are browned all over, place on top of the vegetables.

  

 

 

Pour the broth into the skillet and add the seasonings; scrape up the browned bits (called “faun”) and mix well, including all the fat.  Pour over the ribs in the slow cooker; cover, set to low and cook 8 to 9 hours.  (Note: at 6 hours the sauce was bubbling a lot; checked the meat and veggies, they were done!)

  

 

The recipe states it yields six servings, but it ended up only being four for us; hence the meal for two plus leftovers.  A suggestion, a nice roasted and mashed sweet potato as an addition to the other vegetables.  The sweet potato is naturally sweet, so simply add butter and cinnamon for taste, or spoon the sauce from the short ribs over it.  Sweet potatoes are also low in carbs, so fits well with this meal.  

 

Mary Cokenour

Papa Dave's Pizza is Hot, Hot Hot!

Papa Dave’s Pizza Wagon

Blanding, Utah, 84511

Facebook Page:

https://www.facebook.com/Papa-Daves-Pizza-Wagon-779358992173467)

David Ludwig, Owner and Operator

Admittedly, I am a pizza snob; born and raised in Brooklyn, NY, in an Italian neighborhood, I know great pizza…not good, great.  I enjoy Chicago style every now and then, but New York pizza is the ultimate for real pizza lovers.  Imagine the culture shock I went through, moving to Utah, and finding out; well, what is this stuff they’re calling pizza?  Now, I understand if you were raised on this type, had never been out of the state, or if you had, never tried pizza elsewhere; then you wouldn’t know different, right?  I did warn you that I am a pizza snob.

Making it at home was my only choice, until now; a food wagon showed up in Blanding, November 2015, serving fresh made pizza from a wood burning oven.   Papa Dave’s Pizza Wagon is owned and operated by David Ludwig; teacher of pre-engineering and digital media at San Juan High School.  I asked Dave, “Why the wood burning oven?”, and his answer was plain and simple, “I saw it and wanted one.” His story is one of inspiration to any who have a dream and intend on making it happen.  Here it is in his own words, “I'd always wanted to be involved in the food industry, but I was too young, poor or scared to try anything.  I had basically given up on any restaurant dreams until the Food Trucker movement caught my attention. The idea of a bare-bones, minimalistic food service on wheels was too fun and crazy to ignore. I felt like it was something that I could handle, something that I could build myself.”

Each step of the process was a learning experience for Dave, from welding to masonry; he converted an old camper trailer into the food wagon itself.  He consulted with local building contractors and suppliers about the construction of the oven; scoured classifieds for restaurant equipment, and played with many a recipe.   Trial and error were the rule for the pizza making – creating the dough and finding the correct thickness; placement within the oven to bake thoroughly without burning; what ingredients worked as toppings.  Then came the choice of wood to be used; which burned to the proper temperature (900 degrees) and had a longer mainstay; which woods didn’t place a scent or taste into the dough.  Dave was very proud to say that he purchased a brand new chain saw and cuts his own wood; currently he is playing with fruit woods.  Ingredient wise, he buys local only and primarily from Blue Mountain Meats in Monticello; he knows he’s getting quality products there.  He makes his own dough; and I can tell you, for a fact, that David Ludwig loves what he does, and puts that love into his food.

 So, let’s get to this pizza made with love; by the ordering window are the menus with descriptions of each type of pizza offered.  Dave first rolls out the dough mound, then works it out by hand to the size required.  Transferring it to the toppings station, oil is brushed along the edges; sauce (red or white) is spread out, then the cheese and other ingredients as needed.  The pizza is then placed into the 900 degree, wood burning oven; moved from place to place, during the 10 to 15 minute cooking time, to make sure the crust is perfectly browned and crispy; and that the cheese is melted and toppings hot. 

Customers Enjoying the Show.

 

 The taste is incredible; thin crust, toppings just right for each piece; the edge crust is baked all the way through; definitely not like the doughy mess found in too thick crusts not properly baked.  Ah, but here’s the real test, the cold pizza test; Dave’s pizza passed with flying colors, just as delicious cold as it was hot.  Wait, there’s more; he also has a dessert pizza with a choice of raspberry, strawberry, blueberry or apple plus brown sugar and a cream cheese topping.  Close your eyes while eating a piece of this, and you can actually imagine you’re eating real cheesecake; how awesome it that!?!

Menus

Triple Cheese

Pizza Supreme

Hawaiian Chicken Bacon

Dessert Pizza - Raspberry, Brown Sugar, Cream Cheese Topping

 

How to find Papa Dave’s Pizza Wagon?  On Facebook (https://www.facebook.com/Papa-Daves-Pizza-Wagon-779358992173467), Like the page and make sure to click on “Get Notifications of Status Posts”.  Usually the wagon is located at the 4-way stop in Blanding; Friday and Saturday nights from 4pm to 9pm (ish); but check Facebook for updates.  Dave does catering also, so if you have a special event, message him, and he will work out all the details with you.

We purchased three pizzas and a dessert pizza for a most wonderful family fun night with our friends, Richard Watkins and his daughter, Amy.  Richard told stories of the area as we put together a multi-piece puzzle…no phones, no television…just friendship, love and fun.  Think about doing this with your own family and friends; it’s good for the mind, body and soul; and don’t forget to buy from Papa Dave’s!!!

Mary Cokenour

Looking for Comfort? Eat Soup!

No matter what the weather, I have always found soup to be a wonderful comfort food.  It lightens a dark mood; soothes an ache of the mind, body or soul; can be quite healthy, so no guilt; or decadent when wanting to feel pampered.

One of the best soups I know for relieving the cold and alone feeling of nasty winter weather is Potato Leek Soup, and the addition of cream makes it a little decadent too.  Definitely a win-win.

Potato Leek Soup

Ingredients:

4 large leeks, or 5-6 small to medium; white part only, or 1-2 inches into soft, green section

2 Tbsp. butter
1 lb. potatoes (Yukon Gold or Russet), peeled and cubed
1 quart chicken or vegetable stock
1 cup cold water
½ tsp. ground black pepper
2 cups half n’ half
Optional: favorite fresh herb for garnish

 

 

Preparation:

Cut leeks into ½ inch pieces; place in colander to wash thoroughly with cold water to remove any dirt and girt.  In a large stock pot, melt butter over medium heat; sauté leeks until tender (approx. 10-15 minutes). 

  
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Increase heat to medium-high; add potatoes, stock, water, black pepper.  Bring to a boil, reduce heat to low; cover and let simmer for 30 minutes, or until potatoes are tender.

  

 

If using an immersion blender, puree vegetables in stock pot until smooth.  Otherwise, transfer in batches into a standard blender; puree until smooth and return to stock pot once all is done.

Turn heat on again to low, stir half n’ half into the puree; let soup come up to a hot temperature, but do not increase heat to avoid boiling the soup.

Ladle into bowls, garnish with snips of favorite fresh herb if desired.

Makes 6 servings.

Mary Cokenour

Crock Pot Cooking with Chicken.

While the crock pot is most definitely a kitchen tool of convenience; it can, for the cook, be an experimental lab. There are those days when I have no clue what to do with some ingredients; I get tired of making the same old, same old.  Take, for example, bone-in chicken legs and thighs; do I fry them up again or bake them in barbecue sauce?  See, I'm not a big fan of these pieces of chicken, but my hubby loves them.  I make many food items I dislike because he enjoys them; that's part of being in love.

I'd just purchased some new Knorr Noodles and Rice Sides (yes, I cheat), one being Teriyaki Noodle; and there was that bottle of sweet and sour sauce with only about 2 cups left inside....bingo!  How to prepare was the next question, and while digging in the kitchen closet for a baking pan, I spied the crock pot....second bingo!

Eight hours later I tried a chicken leg with the teriyaki noodles; even though I'm not fond of chicken legs, it wasn't half bad.  My hubby, though, loved it, and that was the most important taste test of all.

Crock Pot Sweet and Sour Chicken

 Ingredients:

4 lbs. chicken thighs and legs, skin removed

2 red bell peppers, seeded and cut into 8 pieces
2 yellow bell peppers, seeded and cut into 8 pieces
1 (15.25 oz.) can pineapple chunks, drained
2 cups sweet and sour sauce
2 Tbsp. sesame seeds
2 (4.7 oz.) packages Knorr Asian Sides – Teriyaki Noodles

Preparation:

Spray a 6 quart crock pot with nonstick cooking spray.

Layer chicken in first; follow with bell peppers and pineapple.  Pour sauce over all; sprinkle sesame seeds.

 

 

 

 

 

 

Cover, set on low and cook for 8 hours.  A half hour before ready to serve, prepare noodles according to package directions.

Makes 8 servings.

Mary Cokenour