Ox Yoke Inn

We were on the road Friday night and Saturday, visiting Juli's son in Cedar Rapids.   On the way back home, we stopped at the Amana Colonies and had dinner at our favorite Amana restaurant, the Ox Yoke Inn.  There are actually two Ox Yoke Inns, one in the Colonies itself and the other located on Interstate 80.   We always eat at the one in Amana.

As usual, the food was excellent, save for one small quibble this time around, but we found the service atypically poor.  Usually the service is quite good, but I wasn't quite so pleased on this occasion.

Juli started out with a cream soda brewed at Millstream Breweries, another Amana business.  Her soda was served up with a nicely frosted mug.  I had iced tea.  For our meal, Juli had a hot roast beef sandwich plate, plus some pickled beets.  Her plate included an open-faced sandwich piled high with delicious roast beef, a big serving of mashed potatoes and gravy, and a sliced fruit medley, which she chose in place of the coleslaw that otherwise comes with that meal.   I got a jager schnitzel plate.   The jager schnitzel - a thin-pounded pork loin cutlet fried in a coating of cracker and breadcrumbs - was served with spaetzle (a type of egg noodle) and green beans.  We finished our meal with a shared slice of really nice coconut cream pie.

As always, the food was excellent.   The roast beef was tender and delicious, and topped with plenty of the same gravy served with the potatoes.  Juli always loves the beets at Ox Yoke, and this time was no exception.   The fruit medley was both refreshing and quite generous in terms of portion.   My schnitzel was very juicy and tender on the inside, nicely browned on the outside and topped with a delicious mushroom gravy.  The green beans were farm-fresh and delicious, and the spaetzle was tender and buttery.   The coconut cream pie was excellent.  In fact, it looked so good we dived right into it, forgetting to take a picture first.  I would be quiet pleased if I could figure out how to make such a flaky and crisp pie crust.

The only quibble I had with the food was that my serving of spaetzle was not very generous.  It was, in fact, tiny compared to the very generous schnitzel portion.  I ordered a side of mashed potatoes and gravy to make up for the scanty schnitzel portion, and also because I like the potatoes and gravy served at Ox Yoke.  Unfortunately, I never got the potatoes and gravy.  Our server never brought it, and as far as I know, she didn't even put the order up.  In any case, by the time she returned to our table to refill drinks, I'd already finished my plate, so I didn't mention I'd never gotten the potatoes and gravy.  However, when we got our check, I noticed we had been charged for the absentee spuds.  The server was apologetic when this error was pointed out, and she did correct our ticket.   I still considered that poor service, though the error thankfully was not enough to prevent me from enjoying the meal.

The only possible excuse one might make for the service was that the restaurant was very, very busy.  We arrived a bit after 5 pm, which is the time most of the stores at Amana close.  A lot of people had arrived ahead of us, and we ended up waiting about 20 minutes before we were seated, at which time the restaurant was packed.  I don't think being busy is an excuse for poor service - one would think, after all, that being full is a good thing for a restaurant - but it might still have been a factor.   Since we'd never gotten poor service when we'd been there other times of the day, and had also never seen the restaurant that packed, next time we decide to eat dinner at the Ox Yoke, we will plan to either arrive a bit before 5 pm to avoid the rush, or go do something else for awhile before we get dinner.  

As I noted above, most of the stores close at 5, but the Millstream Brewery is an exception.  They have an outdoor beer garden, it was quite busy when we drove by on our way to the Ox Yoke.  Maybe it was busy simply because it was a warm day - and thus a good day for a cold beer or two - but we couldn't help wondering if maybe it was busy in part because some of the patrons were waiting for the Ox Yoke to be a bit less crowded.   If you plan to stop at the Ox Yoke for dinner sometime, you may want to do the same.

Grilled Potato Kebabs

Last weekend the local Hy-Vee store had a great deal on t-bone steaks, so I decided to buy some and grill them.   We often have baked potatoes with steak, but I was in a mood for something different.  Since I was planning to use the grill to cook the steaks, I decided I'd cook the potatoes on the grill also.  Considering my options, I decided to slice the potatoes, arrange them on skewers and cook them like kebabs.

From there, it was pretty easy to decide on the rest.   I'd brush the potato slices with some olive oil, then sprinkle them with seasonings.  The olive oil would provide a bit of flavor, but more importantly it would hold the seasonings to the potato slices and keep the potato skewers from sticking to the hot grill. 

I have to admit, when I tossed these together, I didn't give much thought to measuring the amounts of the various seasonings I used.  I just sprinkled on ample amounts and later tried to guess how much I used of what.  If you try out the recipe below, I'd encourage you to do the same, rather than worry too much about the amounts, as those listed are nothing but rough estimates.

I'm happy to say these potato kebabs turned out great.  They were nicely cooked - a bit crispy on the outside, tender on the inside - and they tasted great.   I served them with the steaks - which cooked up wonderfully using nothing but my Peppery Steak Seasoning - and some baked stuffed zucchini and summer squash (which I'll write more about another time).    In all, this made for a really satisfying summertime meal.

Grilled Potato Kebabs

yield = 4 servings

2             pounds red or yellow new potatoes, cut into slices
                   1/2 inch thick
2             tablespoons extra-virgin olive oil
1 1/2       teaspoon dried basil
1 1/2       teaspoon dried oregano
1 1/2       teaspoon freshly-ground black pepper
1             teaspoon kosher salt

Prepare a grill for direct grilling over medium-high heat. 

Thread the potato slices onto skewers.   Brush both sides of the potatoes with olive oil and sprinkle liberally with basil, oregano, black pepper and kosher salt.  

When the grill is ready, arrange the potato skewers on the hot (direct heat) side of the grill.  Cook for 3-4 minutes per side or until browned on each side, then move the skewers to the cooler (indirect heat) side of the grill.   Cover and cook, covered, for 10 minutes, turning once. grill and cover it.   Transfer the potato skewers to a serving platter and serve immediately.

Simple Chocolate Truffles (Cook's Illustrated Recipe Test)

We previously wrote about another recipe we tested out for Cook's Illustrated, Spaghetti al Vino Blanco.  That one turned out pretty well, so I was pleased when a couple weeks back we received two more recipes to test out.   We haven't gotten around to trying one of them out, but last weekend I made the other one:  Simple Chocolate Truffles

The goal for this recipe was "a truffle that was easy to make and had a deep, pure chocolate flavor."  The technique seemed straight-forward enough:  Melt some high-quality baking chocolate (I used Ghiardelli Bittersweet Chocolate Baking Bars), stir in some corn syrup, vanilla extract and cream until glossy and pudding-like, then stir in some butter, pour it into a pan lined with parchment paper, then refrigerate for awhile.  Afterward, you cut the chocolate into 1-inch pieces, roll them into balls, then roll the balls in a mix of Dutch process cocoa and confectioner's sugar to coat.  Shake off excess coating and refrigerate them in an airtight container to serve later.  The recipe directions were clear, but it was a bit of a pain trying to line a small baking dish with enough parchment paper to overlap the sides of the dish, and then to keep that flat while pouring the chocolate mixture into the dish atop the parchment paper.

The results were mixed.  I thought the truffles were good, but not what I'd call great.  We both loved the rich, chocolate flavor of the ganache filling, but Juli at first found the cocoa coating a bit too bitter, though she eventually grew to like it.   Still, while I can't say the directions or techniques were difficult, I found the process more work than warranted by the results.   Plus, honestly, the finished truffles don't really look very attractive.  

The finished Truffles

They'd probably look better with a different kind of coating, which may or may not impact my overall impression, but I think I'd still consider these truffles a bit more trouble than they're worth.  I'm planning to post about this on the Cook's Illustrated Facebook page, and I'll be interested in hearing what some of the other recipe testers had to say.

Garlic-Ginger Green Beans

We've been getting some green beans from our CSA, so last weekend I decided to come up with a green bean recipe.  After considering various options, I decided to go for a mix of Asian flavors, something not uncommon for me.  I wanted the green beans to be flavorful, and to have a little bit of heat.

The result was quite good.  Sweet, savory and somewhat hot, with the sesame oil providing a bit of nut flavor.  Fast, easy and tasty... what's not to like?

Our lunch on Saturday was something of an odd mix - these green beans, Jalapeno Cheeseburgers and our Basil, Feta and Tomato Past Salad - but the various flavors and dishes went pretty well together.  I generally prefer to pair similar cuisines - Indian curries with naan, for example - but this lunch demonstrates that mixed cuisines can also go well together.

Garlic-Ginger Green Beans

yield = 4 servings
2                tablespoons low-sodium soy sauce
1                tablespoon rice wine
2                teaspoons minced garlic
1                teaspoon sugar
1/2             teaspoon chili paste
1                tablespoon vegetable oil
1                pound green beans, ends trimmed, snapped in half
1/2             cup water
1                tablespoon Asian (dark) sesame oil
6-8            scallions, thinly sliced
1                tablespoon peeled, grated fresh ginger

Combine soy sauce, rice wine, sugar, garlic and chili paste in a small bowl.  Set aside.

Heat one tablespoon vegetable oil in a large skillet set over medium-high heat until shimmering.  Add green beans and cook, stirring occasionally, until lightly browned in some spots (about 3 minutes).  Add the water, stir and cover the pan.  Reduce heat to medium and cook until the beans are more tender than crisp (about 10 minutes). 

Uncover and cook until most of the water has evaporated.  Clear a spot in the middle of the skillet.  Add the sesame oil and heat one minute, then add the scallions and ginger.  Cook about 1 minute, stirring constantly, then stir the ginger and scallions into the green bean mixture. 

Stir the soy sauce mixture and add it to the pan.  Cook, stirring constantly, until the liquid is almost evaporated.  Serve hot.

Maxie's Restaurant and Lounge

Recently Jeffrey and I decided to to indulge a craving for steak.  It's WAY too hot to barbecue, and we were already in West Des Moines on an errand. I wanted to go to the excellent El Chisme, but Jeffrey reminded me that Thursday is Farmer's Market Day in Valley Junction, and that we'd have to fight crowds of people to get there.

So we went to another West Des Moines favorite, Maxie's Restaurant.  I've taken my son there plenty of times, but it was Jeffrey's first visit.  Usually I just have a hamburger steak meal, but this time we went a little more upscale.  I ordered the Steak De Burgo, and Jeffrey got a Surf/Turf plate.

We got salad to start.  Lettuce is just iceberg, but the ranch dressing is thick and very good. 

The bread was warm, but the butter was so cold as to be unspreadable.  Can't really fault them for that in this heat, and the pats melted quickly enough on the warm bread to make that just a very small inconvenience.



Most entrees come with a spaghetti side, which we thought was nothing special.

We both ordered our steaks medium rare.  Jeffrey though his was TOO rare.  Mine was likewise more rare than I would have preferred, but the meat quality was so high that I didn't even think about returning it to the kitchen.  I'm wondering if maybe restaurant's rareness scales have changed?  It seems like the current "medium rare" is more like what I would have called "rare" in years past.  This isn't the first restaurant that this has happened at, so probably I'll have to start asking for "medium" rather than "medium rare".



Jeffrey's meal



I enjoyed my Steak De Burgo, although I would have liked it much better had the chef used fresh herbs rather than dried.  The onion rings were excellent, as always.



My meal



In short, this was an okay meal, and I was glad not to have to help cook at home or wash dishes in our overheated kitchen.  I would much rather be eating Jeffrey's cooking, though.  I am so ready for cooler weather!

Note from Jeffrey:

Although my steak was more rare than I requested, one can't fault the quality of their meat, which is excellent.

Maxie's is located at 1311 Grand Avenue, West Des Moines, IA.  Their hours are 11 a.m.-2:30 p.m. and 4:30-9 p.m. Monday through Thursday; 11 a.m.-2:30 p.m. and 4:30-10 p.m. Friday; and 4:30-10 p.m. Saturday.  They are closed Sundays.  Their number is (515) 223-1463.  They get busy sometimes, so you might wish to call for a reservation. 

Jalapeno Cheseburgers

This past weekend, I was in a mood for burgers, and I also wanted to use some of the wonderful hot peppers we've been growing, so I tossed together a new recipe:  Jalapeno Cheeseburgers.   They turned out great:   Lots of flavor with just a bit of mild, pleasant heat.  Juli and I both enjoyed them for lunch, and we had the leftovers for lunch the next day.   They were almost as good warmed up in the microwave as they were fresh off the grill.

I used fully ripe, red jalapenos in these burgers.  The red jalapenos impart a more complex, mellow and slightly sweet flavor than you get with green jalapenos, but burgers with green jalapenos would still be great, just in a different way and with a bit more heat.   Either way, you'll end up with a tasty, very memorable burger.

As usual, I used Cabot extra-sharp cheddar, which is our go-to cheddar cheese.  Big bricks of this cheese are available at Wal-Mart stores, and while the Cabot cheddar is a bit more expensive than your basic supermarket cheddar, the difference in flavor is more than enough to make up for the slightly higher cost.

Jalapeno Cheeseburgers

yield = 4 servings

1 1/2               pounds ground chuck (85% lean) beef
3                     ounces extra-sharp cheddar cheese, grated
1                     large (or two small) jalapeno peppers, seeded
                          and finely minced
1                     teaspoon ground cumin
1/2                  teaspoon minced garlic
1/2                  teaspoon freshly-ground black pepper
1/2                  teaspoon Mexican oregano, crushed
1/2                  teaspoon table salt
1/4                  teaspoon onion powder
4                     hamburger buns, sliced
                       lettuce leaves and tomato slices to garnish
                          (if desired)

Add the ground beef to a large bowl, breaking it up to increase surface area for seasoning.  Add the cheddar cheese, minced jalapeno, cumin, garlic, pepper, oregano, salt and onion powder and mix the ingredients with your hands.  Separate the meat mixture into four even-sized portions.  Form one portion into a ball, then flatten it into a patty.  Press the center of the patty down with your fingertips, leaving an indentation.  Repeat with the remaining portions of the meat mixture.

Prepare the grill for medium-hot, direct heat.  When the coals are ready, cook the burgers for 4 1/2 minutes on each side for medium-rare.  Transfer cooked burgers to a plate, cover with foil and let them rest for a couple minutes, then serve.   Serve on buns, topping each burger with lettuce and tomato or other toppings of choice. 

Texas-Style Blueberry Cobbler (from Cook's Country)

The current (August/September 2011) issue of Cook's Country featured a recipe that looked too good to not try.   The recipe in question, Texas-Style Blueberry Cobbler, was so obviously wonderful, and the pictures so mouthwatering, that the editors chose to feature that dessert on the cover. 


Photo from CooksCountry.com

 Having made it, I can now say that this cobbler is every bit as delicious as it looks on that magazine cover.

Most cobblers feature lots of fruit under a biscuit or crumb topping.  This version is quite different.  As the recipe author, Rebeccah Marsters, describes it, "in the Hill Country region of central Texas, the same word applies to a very different dessert, one with a moist, tender interior and a crisp, craggy top.  As the cobbler bakes, the fruit (which starts out on top) sinks and forms juicy pockets throughout."  Though Texas cobbler is more often made with peaches, this version features blueberries to delicious effect. 

Technique-wise, this is pretty simple to make.  The berries are coursely mashed along with a touch of sugar and lemon zest, some butter is melted directly in the baking dish by placing it in the preheating oven, then the batter is poured directly atop the hot, melted butter.  The berries are then dolloped atop the batter, the whole thing is sprinkled with more sugar and lemon zest and then it's tossed into the oven to bake for about 50 minutes. 

The baked cobbler is nicely golden-brown on top, and more heavily browned (and pleasantly crisp) along the edges, thanks to the melted butter.

My cobbler didn't end up looking quite like the one shown in the magazine illustrations.  Instead of a craggy crust with valleys of blueberry filling, the filling in mine mostly sank to the middle and bottom of the pan, with the top having completely covered the filling in all but a few spots.  I'm not sure why this happened - perhaps it has something to do with the kitchen having been so hot - but it didn't take a thing away from the flavor.  This was easily the best cobbler I've ever had.  It is wonderfully moist and rich, full of buttery and fruit flavors.  Served up with some vanilla ice cream, it made for a wonderful dessert, one I'm certain to make again.  I'll probably give it a try with some other fruit, too, including peaches.