Tuesday, September 18, 2012

Put A Grill On It

Paradise is in Juneau Alaska. 

It's an indescribable place. The purveyor of everything delicious and funky, the keeper of generous scones, beautiful quiches and a home town feel that you can't really get in New York. I've had friends wake up at ungodly hours to be taught how to make pastry dough, just for fun. I've spent hours hanging out, not on the Internet (last time I checked, they don't have wi-fi) and it's the location of the infamous Alaska Folk Fest Bourbon Brunch. 

When I found out that they published a cook book, I mass texted everyone in Juneau, begging them to get the secrets for me. 
My mother loves me the most. 
Side note- never before has a cook book made me homesick. 

Savory Scones ON A GRILL! (adapted from Paradise Cafe and Bakery)

5 c of flour
2/3 c white sugar
1 tsp salt
2 Tbsp baking powder
1/2 lb butter, cold and cut into 1" cubes
2 c whole milk

1 c fresh basil- chopped
1 c sundried tomatoes- chopped
1 c Cheddar cheese- grated
1 tsp garlic powder
1 Tbsp dried italian herbs
dash of cinnamon
more cheese- sliced

-Put everything but the milk in a mixer and blend slowly until the butter is incorporated. (note- I used to do this with 2 butter knives. Get yourself a mixer ASAP). This is the basic recipe, you can use this to make savory or sweet ones. 
- If you are using the whole mix, gently mix in 2 c of milk. Cover your work space with plastic wrap, dump the dough on the plastic wrap and wrap it with more plastic wrap. Pat out to 3/4" thickness. 
-Cut in circles, triangles, ninja's etc... Place on a tray and bake for 12-14 mins. 

Note- This recipe is working with the goal of selling scones to the masses. You'll end up with about 20 scones. That is a first world problem. 

For scone sandwiches or SCONES ON THE GRILL!
put scone and sliced cheese on the grill. Be patient. 
eat it when it's good and melty. 
It tastes kind of like this. 

Notes for next time:
I'll make the scones thicker so I can make scone sandwiches (ON THE GRILL!) and perhaps put mozzarella, basil and a tomato in it. 

My new back up plan is to open a cafe called "Put A Grill On It"
Basic premise- grilling things that aren't meant to be grilled- i.e. baked goods, breakfast things, fruit, bread, tofu, tempeh, eggs, vegetables, desserts... Really anything. It's going to be awesome. 

I spent a Sunday afternoon contemplating time at the remount of EINSTEIN ON THE BEACH, the Robert Wilson and Philip Glass non-linear, 4 1/2 hour opera about Einstein. 
Basically I got my avant garde artist vegetables. 
Sometimes I hear and see things and wish that I did more drugs. 
Einstein falls into that category. 

I'm still a little dazed by it. 
But I've been singing the numbers 1-8 for the past 2 days, so something stuck. 
Repetition, time, stark visual imagery, physically and emotionally disorienting... it's a feat for performers and audience alike. 
It was amazing and terrible at the same time. I cried at one point and I have no idea if it was from an emotional place, or if my eyes were revolting. It was exhausting and awe inspiring. I doubt I'll ever see anything like it again. 
It's only staged once every few decades. Maybe I'll be ready to see it again in 20 years.  


  1. I completely co-sign on this idea to grill all the things.

  2. Okay, it's gonna cost a million dollars. And it'll be the best restaurant ever!