Food Adventures of a Comfort Cook

Featuring buttery puff pastry, sweetened cream cheese and a wonderful gaze, Cheese Danish pastry is a treat. Mary Cokenour photo

The Danes did not invent Danish

Welcome September, and the beginning of the “ber” months. This is also when home cooks and bakers begin thinking about the holidays, and what creations should come from their kitchens. I have already thought about soft, puffy pumpkin cookies loaded with white chocolate chips and chopped pecans....

Fresh food, great atmosphere, broad selection and quality ingredients are a key of The Overbite in Monticello. Mary Cokenour photo

The Overbite is just right

Here I sit, fingers playing lyrically over the keyboard, thinking about the meal we just had at the newest restaurant in Monticello. On July 20, 2023, The Over Bite made its grand debut on Pioneer Day weekend, and to say they were busy was a huge understatement. A month later, on a quiet afternoon...

A selection of some of the mouthwatering meats offered at the new Canyon Smokehouse in Bluff. Get down there and get some of that Utah-style BBQ in your belly! Mary Cokenour photo

Utah-style BBQ at Canyon Smokehouse

What happens when you take one culinary school-trained chef and add fifteen years of experience with a graduating thesis centered on smoking and barbecue? You can find the answer at the newest of Bluff’s restaurants, Canyon Smokehouse. The chef is Jacob Nelson, born on the west coast, schooled on...

The best of both worlds. When you can’t decide between a delicious Chicken Monterey and a delicious creamy mac ‘n cheese to christen your new gas range, just have both! Mary Cokenour photo

Comfort food is feel-good food of course

What exactly is comfort food? I’m not going to look up an official definition because I don’t believe there should be one. Comfort food should be exactly what it’s called – food that brings comfort. That means something different to everyone. It can represent memories from childhood, learning to...

This quiche, including fresh first-harvest squash, required a bit of juggling to create. When a stove is unavailable, you too can build your baking skills using a microwave, much to the delight of the hungry folks in your family. Mary Cokenour photo

First harvest of August and a microwave quiche

August first is known as the first of two harvests, this date chosen primarily for being between the summer solstice and autumn equinox. Lughnasadh, or Lughnasa, are the Gaelic names of this Middle Ages holiday celebrated in Ireland, Scotland, and the Isle of Man. Named after the god Lugh, it was...

Microwave baking can have some impressive outcomes. Mary Cokenour photo

Microwave baking, does it work?

Microwaves, for home use, became popular from the 1970s to the 1980s. At that time, they were large, bulky, heavy, and cooking food properly was hit or miss. Nowadays, they seem to be a standard in every residential home, apartment, business office, and fast-food chains. They have become more...

Pucker up! There’s nothing like a fresh lemon. Mary Cokenour photo

Pucker up those lemon lips

Remember those Country Time Lemonade commercials from the 1990’s? The narrator’s baritone, overlaid upon soothing jazz music, enticing us to enjoy the simple pleasures. “Summer...ahh...warm breezes blowing...laughter with friends...and ice-cold Country Time Lemonade...” There is something about...

Celebrate Pioneer Day with pork

Welcome July! In Utah, there are two holidays that are celebrated with much revelry, food and fireworks. July 4th starts out the month to celebrate the American colonies declaring independence from Mother England. The end of month celebration is July 24th, Pioneer Day, which commemorates entry of...

Roy Cokenour reviews his wife’s cooking

By Roy Cokenour with Notes by Mary Cokenour As many are aware, my wife Mary writes a food column for our local paper, The San Juan Record; and also has her own food blog, Food Adventures of a Comfort Cook. She has often reviewed restaurants, other food related businesses, products and gadgets. I...

Mochi is an Asian specialty and a great way to enjoy some sweet rice. You can eat it as is or form it around a sweet or savory filling as you experiment. Mary Cokenour

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...