Jun 1, 2010

Creamery Ice Cream


Celebrate National Ice Cream Month in July.
National Ice Cream Month was created in 1984 by President Reagan and has been celebrated by Americans ever since. With world famous ice cream produced right on campus by the BYU Creamery, Provo is a top-notch location for celebrating all month long.

The Creamery started producing milk for the BYU campus in 1949 and quickly added other dairy products, such as cheese and ice cream. Originally, Creamery ice cream sold for 19 cents a quart. Today, a half-gallon of vanilla ice cream sells for $3.99.

The Creamery on Ninth is recognized as the first ever full-service grocery store on a college campus. At the 9th Street Grill, located inside the Creamery on Ninth, you can choose from a number of ice creams and grill items. With everything from classic cones to monthly sundae specials created by the employees, your options are a wide array of personal cones to dishes big enough for two.

Made with 2 to 4 percent more butterfat than other brands (with nothing under 12 percent butter fat), Creamery ice cream is a smooth, creamy favorite of students, faculty and the community. In 2006, the Creamery on Ninth was awarded the "Good Neighbor Award" by the Provo Neighborhood Program because of its contributions to the quality of life in Provo. Improve the quality of your own life and share the joy of National Ice Cream Month with friends at the Creamery this July.

BYU Creamery On Ninth
1209 North 900 East
Provo, Utah 84602
(801) 422-CONE

Grill Hours:
Monday - Friday: 11am - 9pm

Fountain Hours:
Monday - Thursday: 11am - 11pm
Friday - Saturday: 11am - midnight

Fall/Winter Store Hours:
Monday - Thursday: 7am - 11pm
Friday - Saturday: 7am - midnight

Great Outdoors Month

June is a Great Outdoors Month, and few places can compete with Provo's great outdoors. If you have the skills, introduce your date to some of the wilder aspects of Utah Valley. Hike through a canyon or rock climb in Rock Canyon. However, don't attempt anything too dangerous without experience. The great outdoors can be explored with much less risk. Pack a picnic lunch and rent a tandem bike from Pacific Tandem in Provo. Once on your bicycle built for two, choose your destination: take the Provo River Trail to Utah Lake or head up Provo Canyon to Vivian Park.
Here are two options for lunch:

Roast Beef and Peppadew Pepper Sandwich

Makes 2 Sandwiches

1/3 cup crumbled Blue cheese
1 tablespoon mayonnaise
4 slices sourdough bread
1/4 lb. thin-sliced roast beef
3 tablespoons sliced marinated Peppadew peppers (sweet piquanté peppers)
1/2 cup baby spinach leaves
Salt and pepper to taste
Mash cheese and mayonnaise together in a small bowl until almost smooth. Spread mixture onto one side of each slice of bread. Top two of the slices with beef, Peppadew peppers, spinach, and salt and pepper. Arrange remaining two slices on top to make sandwiches.
Chicken and Rice Wraps
Makes 2 Wraps

1 cup brown rices
1 cup sliced cucumber
1 cup Julienne carrots
1 cooked chicken breast
Peanut Sauce, to taste
1 cup shredded cabbage
2 sandwich wraps
Slice chicken breast into thin slices. In each wrap, add half of all the ingredients. Gently mix in peanut sauce, fold in the ends and wrap tightly.
Freeze lemonade in bottles for a cool, refreshing drink but be sure to also pack plenty of water to avoid dehydration.

Dough Scraper



Dough Scraper

This is an affordable little kitchen tool that you won't regret having around - especially during the holidays. You know the little bits of pie crust that get stuck to the counter? Or the awkwardly-shaped edges of your rolled-out cookie dough or crust? This tool can solve your kitchen woes - it is great for shaping, cutting, scraping, cleaning, mixing and more.

Dough scrapers can be made of many different types of materials: stainless steel, metal, plastic or wood. You should use whichever tool best suites you, of course depending on how heavy duty your work is in the kitchen.

No matter the material, you can do countless things with your dough scraper. While mixing up your batch of dough, you can avoid sticky fingers by using a flexible dough scraper like the one pictured here. If you have a more sturdy one, you can pull out a batch of freshly-made pie crust and slice it into even sections by pushing straight down and pulling up.  You can also easily clean up the counter by swiping bits of sticky dough into the garbage can; you can get the really tough stuff off with a little more pressure. The plastic version also works great in the sink while cleaning pots and pans with really stubborn food stuck to the bottom or sides.

Southwest Salad

 
Lunch of the MonthWhere: L&T Salad & Soup

What: Southwest Salad

Price: Full Salad - $5.29, Half Salad - $3.99, Wrap - $5.29

Includes: Lettuce with grilled chicken, cucumbers, tomatoes, cheddar cheese, salsa, ranch or sour cream.

A salad is a great meal during the heat of summer, and the Southwest Salad from L&T Soup & Salad, located in the Cougareat, is not only a great salad choice but it's also our favorite meal on campus. It's a simple salad with the perfect blend of flavors. Crisp lettuce and cucumbers provide a fresh taste that is enhanced by the creamy blend of salsa and ranch.

If you need more than a salad for your meal, try the half salad with a cup of soup or make it a wrap to add carbohydrates to your meal.

Grilled Salmon

Lunch of the MonthWhere: Legends Grille
What: Grilled Salmon
Price: $8.99
Includes:
Grilled salmon fillet with your choice of side items.

This Lunch of the Month returns to Legends' Grille, the dining place of athletes and academics. Although known for its burgers, Legends Grille also offers a delicious salmon fillet, grilled fresh when you order. A high protein dish packed with Omega-3 fatty acids and Vitamin D, Legends' salmon is your healthy choice for lunch or dinner.  Complete your meal with a side: choose from Legends' wide array of hot and cold sides, such as green beans, side salad, mixed fruit, baked beans, macaroni salad and several others.

*PRICES ARE SUBJECT TO CHANGE

Eggplant

by Ellen Wilson


How to Cook with Eggplant
I would assume that when most people hear "eggplant," they immediately think of Eggplant Parmesan.  Or just think "yuck!" MIX! is here to offer some tasty alternatives to cooking eggplant beyond the heavily-breaded Eggplant Parmesan. Since eggplants are currently in season, you can find them at your local Farmers' Market or grocery store.

When choosing an eggplant, look for a smaller eggplant with a shallow and round indentation on the bottom. Smaller eggplants tend to have fewer seeds and are less bitter. The skin should also be shiny and firm; when you press it with your finger, it should give a little before bouncing back.  Avoid eggplants that have soft spots or are starting to brown.  An eggplant should be used within the first few days because they become bitter with age.

For most recipes, you'll be slicing the eggplant. Cut off the top and bottom and discard. After you've cut the eggplant into slices or disks, place it in a colander and sprinkle salt over the pieces. Let it sit for a half an hour to drain some of the bitter juices out of the pieces. Rinse and then dry before beginning to prepare the eggplant according to your recipe.

If you can't break from the norm, at least break from the standard breaded Eggplant Parmesan and eliminate the breading. Enjoy the flavor eggplant soaks up from the marinara sauce. Top with fresh mozzarella and fresh herbs, if available.  Or if you're feeling adventurous, try your hand at making the famous French dish, Ratatouille.
For other easy dishes, the best way to start is to roast the eggplant slices on the grill or under the broiler. Once roasted, you can use it atop pasta, pizza, or sandwiches.

Grill a few more vegetables and serve it with hummus on a bagel. You can also roast it whole, for recipes such as Baba Ganoush, an Arab dip served with pita bread. Pierce the skin several times with a fork and then roast on high under the broiler, or on the grill, for about 25-35 minutes. The skin should be black and the eggplant should shrivel.

When roasting a whole eggplant, you probably won't be using the skin. Most recipes will require scraping out the insides of the roasted eggplant.

Don't let the purple skin scare you. Add eggplant recipes to your repertoire and not only will you discover there's nothing to fear, but your mom will be so proud.

Korean BBQ Sandwich

Korean BBQ Sandwich

Serves 6
24 oz Thin-sliced NY strip
Marinate:
3 t. Brown sugar
3 t. Soy sauce
3 t. Water
2 t. Diced onion
2 tsp. Minced ginger
1 tsp. Minced garlic
1/2 tsp. Lemon
1 tsp. Chile paste


Combine Liquid and marinate overnight.  Place on grill until cooked to desired doneness and reserve for sandwich.


Sandwich:
6-6inch Baguettes
4 oz each sandwich with cooked Korean BBQ Beef
6 leaves green leaf lettuce
1/2 cup Diced green onion
5 t.  Franks sweet chili sauce or other variety
6 t. Mayonnaise
1 t. Toasted sesame seeds
1 cup Thin sliced Asian pickled fresh Cucumbers


Spread Baguette with Mayonnaise and Sweet Chili sauce. Layer warm Korean BBQ, green onions and lettuce. Top with Asian cold marinated cucumbers and toasted sesame seeds.  The sandwich is best eaten with a warm toasted bun.