The Carefree Gourmet
February Vacation
by Joyce McCombs - Feb 23
Food adventures tend to tie things together on a trip, and taking
folks out to dinner that have been kind enough to put up with us
for a night or two is our favorite way to express our thanks.
While you were all hunkering down during the cold snap at the end
of January, the Carefree spouse and I ran away to the sunshine and
had some wonderful culinary adventures along the way.
We both craved seafood on this trip, and had plenty of chances to
indulge our whims at some very fine places. From oysters to shrimp
to squid to scallops to razor clams and lobster - every bite was a
real treat. The wild blackberry pie at the Beehive in Montesano,
Washington catapulted me back to my childhood so fast that I
literally got tears in my eyes at the first bite. It had been more
than 25 years since I’d had a slice, and we ended up buying a
whole pie to take back to the family to share. An incredible
slow-smoked pork dinner with all the trimmings that my aunt and
uncle and cousins made for us at the old home place made us feel
so completely welcome that it was hard to leave.
We enjoyed simple, hearty fare (Salisbury Steak, baked ham) on the
Grand Canyon portion of our trip (do take that train trip if you
ever get the chance) and the usual over abundance of buffet
delights (an amazing three foot high display of fresh fruit and
more kinds of muffins than you’d think possible) in our
hotel/casino in Las Vegas. In Laughlin, the famous Aces High
breakfast at our hotel ($1.22) was always more than enough to
start the day, but I will admit by the fourth day, I’d had my fill
of scrambled eggs! One morning, Papa Chuck provided the whole clan
with a mega batch of his famous buttermilk pancakes, and as we
left Arizona, he kindly sent me home with a dozen fresh lemons
picked right off the tree.
Along with the rest of America, we shamelessly snacked our way
through the Superbowl, trying to ignore the officiating that had
us all frustrated on behalf of our beloved ‘Hawks. During the
grilled bratwurst feast that followed the game, the main topic,
besides the terrible calls during the game, was what we were going
to eat for breakfast. Which lead to a recap of what we’d just
consumed for snacks, how wonderful dinner was the night before,
and what we might have for lunch the next day. McCombs family food
talk always rivals the best football commentary and is one of the
most fun things about our trips south.
Besides these incredible meals, I do remember that we saw some
breathtaking scenery at the Grand Canyon, did a bit of gaming in
Sin City and saw a wonderful Circ de Soleil show. We walked among
the Douglas fir trees on my beloved family homestead, and listened
to the swollen river roar and felt the Northwest rain pour down
the backs of our necks. We couldn’t believe how chilled we were
with all that humidity in the air, but the hospitality everyone
showed us certainly made us feel warm to our toes.
So, on to some recipes! One meal stands out in particular, and
that was the anniversary celebration dinner that my dear in laws,
Patti and Chuck, arranged for us. That dinner at the Gourmet Room
in the Riverside Hotel/Casino in Laughlin was an event none of us
will ever forget. The room itself is incredible, with floor to
ceiling windows overlooking the Colorado River. It’s an upscale
room, but not intimidating, despite the perfectly starched linen,
beautiful crystal, china and silver on the tables. Waiters in
tuxedos scurried discretely about, candle light flickered, piano
music drifted in from the cocktail lounge. A request for a bottle
of champagne was filled at once, and when it was revealed that
over 100 years of successful marriage was being celebrated at our
table, we were congratulated sincerely by everyone who served us.
We watched in fascination as meals were flamed and tossed and
prepared tableside around the room, and studied our menus for a
long time before ordering. I’m making a feeble attempt to
reproduce the soup and my entrée here, but rest assured the food
we had was world class and served perfectly. We were delighted the
chef came out to our table himself so see if everything was all
right, and we were also a bit tongue tied when we tried to
compliment him on the food.
Everything, from my scallops to Steve’s scampi, to the rack of
lamb and pork roast and beef medallions, was superb. The only
hesitation in the meal was a bit of delay between salad and
entrée, and profuse apologies were offered because the fresh
raspberry sorbet (to clear our palates, no less!) wasn’t quite
perfect and the chef had insisted on making us a fresh batch. It
was worth waiting for and so was the rest of the meal. On behalf
of the many years married McCombs, hope you enjoy these!
Pepper Jack Cheese Soup
Velvety smooth and less spicy than I expected, this soup was the
perfect light start to an incredible meal. Be sure to taste for
salt before you add any extra as the cheese and broth will
probably have enough for most tastes.
4 Tablespoons flour
2 cups chicken or vegetable stock
2 Tablespoons butter
4 green onions, finely chopped (save a bit for garnish)
1 stalk celery, with leaves, finely chopped
2 cups milk
2 cups grated pepper jack cheese
Whisk the flour into the chicken stock and set aside.
In a large saucepan, melt the butter, then sauté the celery and
green onions until soft, about 3 minutes. Keep the heat at medium
low, and pour in the milk and heat it with the vegetables until
well combined and milk is very warm (not boiling). Then pour in
the floured stock and whisk until slightly thickened. Sprinkle in
the cheese and stir until it is melted. Reduce heat to very low,
cover, and let simmer for about 10 minutes. To serve, whisk the
soup well, ladle into bowls and top with reserved green onion.
Coquille St. Jacques Pronounced “co-key-saint-jock” this luscious dish is rarely
found on menus anymore, and you can be sure I will always order it
if it is. The Gourmet room version featured the usual scallops,
but also included shrimp and lobster. The plate arrived looking
too beautiful to eat, with piped mashed potatoes surrounding the
scallop shells and microscopic carrots and green beans nestled on
each side. One bite told me it was the best version I’d ever had.
Coquille is French for 'scallop' and 'shell,' and the dish is
usually served in oversized scallop shells or individual gratin
dishes, neither of which can be found in the CG Test kitchens.
It’s perfectly ok to make this in one large baking dish and serve
it family style, especially if you’re inviting me over.
Here’s the history of this world famous dish: Saint James was the
brother of John, and one of the 12 Apostles. The scallop shell was
the symbol of the crusaders of the Order of Saint James. (“St.
Jacques” in French). Supposedly his intervention saved the life of
a drowning knight. The knight emerged from the sea covered with
scallop shells. Scallops were named Coquilles St. Jacques in St.
James honor, as was the dish. Coquilles St. Jacques means 'shells
of St. James'. To me it just means delicious!
1 1/2 pounds fresh bay scallops OR
2 12 ounce packages frozen scallops, thawed
1 cup dry white wine, nonalcoholic white wine or chicken broth
1/4 cup chopped fresh parsley
1/2 teaspoon salt
2 tablespoons butter
2 cups sliced mushrooms
1/2 yellow onion, finely chopped
3 tablespoons butter
3 tablespoons flour
1/2 cup half and half
1/2 cup shredded Swiss cheese
1 cup soft bread crumbs (about 1 1/2 slices bread)
2 tablespoons melted butter
I know this looks like a lot of steps, but you use one pan mostly,
and it all comes together pretty fast. It’s worth the effort and
the ingredients, I promise! You can go back on your diet tomorrow.
1. Lightly grease six 4-inch baking shells (find them in specialty
cooking stores) or ramekins or a 9 x 13 inch baking dish with
butter. If using shells or ramekins, place in jelly roll pan. To
keep the shells steady, use crumpled aluminum foil underneath each
one.
2. Place scallops, wine, parsley and salt in 3-quart saucepan. Add
just enough water to cover scallops. Bring to a boil, then reduce
heat to low. Simmer uncovered about 6 minutes or until scallops
turn white and opaque
3. Remove scallops with slotted spoon and set aside; reserve
liquid. Heat reserved liquid to boiling. Boil until reduced to 1
cup. Strain and remove to measuring cup.
4. Melt 2 tablespoons butter in same saucepan over medium heat.
Cook mushrooms and onions in butter 5 to 6 minutes, stirring
occasionally, until mushrooms are tender. Remove from saucepan and
set aside.
5. Melt 3 tablespoons butter in same saucepan over medium heat.
Stir in flour. Cook, stirring constantly, until smooth and bubbly;
remove from heat. Gradually stir in reserved liquid. Heat to
boiling, stirring constantly; cook and stir 1 minute, then reduce
heat to medium. Stir in half-and-half, scallops, mushroom mixture
and 1/4 cup of the cheese; heat through and reduce to low.
6. Toss bread crumbs with the 2 tablespoons melted butter. Divide
scallop mixture among baking shells. Sprinkle with remaining 1/4
cup cheese and the bread crumbs.
7. Broil baking shells with tops 5 inches from heat until crumbs
are toasted, usually about 4 or 5 minutes.
Triple Treat Tart
We kept running into amazing strawberries wherever we went down
south, and with all the fresh lemons I brought home, this recipe
looks like a perfect match. It’s really just a big lemon
shortbread cookie and the berries add the perfect sweet balance.
I’m thinking our Alaska blueberries would go very well in this. If
you try it, let me know.
Preheat oven to 400 and lightly spray a 9 inch spring form or
round cake pan.
Combine with fingers until crumbly:
1 stick plus 6 tablespoons butter
1/2 sugar
1 1/2 cups flour
Press crumbs evenly into pan. Bake 20 minutes, remove from oven
and reduce temperature to 325.
Sprinkle crust with:
2 cups sliced strawberries, (or blueberries or raspberries or any
combination) and set aside
Beat until thick, pale yellow, and very creamy:
3 large eggs
3/4 cup sugar
zest and juice of 2 large lemons (at least 1/2 cup juice)
1/4 cup flour
Pour over berries and crust and bake an additional 30 minutes
until set. Cool to room temperature, cut into wedges and sprinkle
with powdered sugar.
Salisbury steak has a rather dismal reputation, since it was one
of the first things to be put in the much maligned aluminum TV
dinner tray in the 1950’s. The venerable Encyclopedia of American
Food and Drink defines it as a patty made of ground beef and
seasonings that is usually broiled. The dish was named after Dr.
James Henry Salisbury, who devised a "meat cure" for Civil War
soldiers suffering from "camp diarrhea." Salisbury insisted they
be fed a diet of chopped beef patties cut from disease-free
animals' muscle fibers. He went on to advocate this same diet for
all Americans, advising them to eat beef three times a day for
health benefits. The Salisbury steak is often cited as an early
example of what was soon to become the hamburger." While I don’t
know anyone who wants to eat beef three times a day, I do know
that the Salisbury steak we had at the Grand Canyon hotel was a
revelation. Very tender, gently spiced and covered with wonderful
mushroom gravy, it was easy on our traveler’s tummy and very
popular at the buffet.
Neo Classic Salisbury Steak
“Neo” because I’m pretty sure there wasn’t any onion soup mixes
back in Mr. Salisbury’s time, but the CG Test Kitchens can’t get
along with out it.
• 1 1/2 pounds ground beef
• 1 envelope dry onion soup mix, divided
• 1/4 cup dry bread crumbs
• 1/4 cup milk
• 1 egg, lightly beaten
• 2 tablespoons oil
• 2 tablespoons flour
• 1 1/2 cups water
• 1 four ounce can sliced mushrooms, drained
Gently mix beef, 3 tablespoons of soup mix, crumbs, milk, and egg.
Shape into 4 thin, oval shaped patties. Brown patties in skillet
in oil; pour off excess fat. Add remaining onion soup mix and
flour; gradually stir in water and mushrooms. Cover and cook over
low heat for 20 minutes, stirring occasionally.
Orange Smoothie
One afternoon, for no apparent reason, we threw caution to the
winds and had a cold drink while took a break from sight seeing
and talked (of course) about what we’d be having later for dinner.
The Swenson’s Ice Cream parlor at the Stardust offers a variety of
fresh fruit drinks and happily this was my choice. Sadly, the
Stardust is being closed this spring and blown up next November to
make way for a new property, which means along with Wayne Newton,
we’ll need to find a new place to stay next time.
1 banana
3 tablespoons frozen pineapple juice concentrate
4 tablespoons cold water
1/3 cup nonfat milk (more if you like a thinner texture)
1/2 cup nonfat frozen vanilla yogurt or fat-free lemon sorbet
Cut the banana into 1- inch chunks. Place in a blender; add the
juice concentrate, water, milk and frozen yogurt, or lemon sorbet.
Blend on slow speed until smooth -- you may have to stir down once
or twice. Tastes best and stays coldest if you use a chilled
glass.
