Jul 1, 2010

by Kiku Reidhead

July and August are the hottest months of the year in Provo, so find fun ways keep cool. There are plenty of places to escape the heat within an easy 15-minute drive of BYU campus.  Take a trip out to Utah Lake and go for a swim. Or, rent a kayak or raft from BYU's Outdoors Unlimited and drift down the Provo River. If you'd rather stay in town, Seven Peaks Water Park or Orem's Scera Park Pool are good options. Before you head out for your activity, spend some time making delicious and refreshing fruit sorbet together. It will take about 3 to 4 hours for the sorbet to completely freeze, so stick it in the freezer while you're out and then come back to enjoy it! There are many different kinds of fruit in season during the summer, so let those creative juices flow and design a flavor all your own.

Homemade Fruit Sorbet
6 Servings

Simple Syrup:
2/3 cup white granulated sugar
2/3 cup water

Boil water. Add sugar and stir until sugar is completely dissolved. Chill while preparing fruit puree.

Fruit Puree:
4 cups prepared* fresh or frozen fruit
juice of half of a small lemon

Place prepared fruit and lemon juice in a blender or food processor. Blend until smooth. Add cooled simple syrup and blend until combined. Use an electric ice cream maker and follow manufacturer's instructions, or just pour into an 8x9 pan, cover with plastic wrap, and place in freezer. Pull sorbet out of the freezer a few minutes before serving to partially thaw. Serve and enjoy.

*If using fruit with a skin like peaches, apples, mangoes, etc. peel and slice before blending for the best texture and flavor. If using frozen fruit, let thaw before using.

Fruit combination suggestions:
Apricot and mango
Strawberry and banana
Pineapple and banana
Strawberry and mango
Raspberry and peach Also, try Chef John's Strawberry Sorbet recipe

Envelope Book

Envelope Book
  • Envelopes of the same size, preferably cardstock or similar material
  • Awl
  • Waxed thread
  • Large needle
  • Decorating materials
  • Stack as many envelopes as you'd like (we used six), but save one envelope to use as a template. Make sure the envelope flap opens to the right.
  • Binding instructions: With an extra envelope of the same size, create a template. Measure equal distances from both the bottom and side of each corner on the left side of the envelope.  We did a half-inch and made a mark. Draw a straight line connecting the top and bottom of your envelope.  At this point you have a choice to make. The number of holes on the side of your envelope is up to you; we did two more so that we'd have four large stitches. Draw marks for these holes on your template, making sure they are equal distance from the two edges of the envelope. Place your template over your stack of envelopes, aligning all the edges.  Using an awl, punch each hole through the entire stack.
  • Cut a piece of thread four times the height of the envelopes. Thread your needle and go through the lowest hole, entering in the front of the book. Pull through until there is about two inches of thread at the tail. Thread around the tail and then go through the bottom hole (entering in the front) again.  Wrapping around the left side of the envelope, go through the bottom hole one more time.  You should have two threads forming a right angle. Move to the second hole, going through the back. Coming out the front, wrap around the left side of the envelope, or the spine.  Then, on the third hole, you'll thread from front to back, wrapping around the spine. Continue doing this through each of your holes.  For the final hole, you'll go around the spine and then also around the end of the book. After you have the two threads creating a right angle, remove your needle and tie a square knot directly over the last hole.  Cut the thread close to this knot and use your need to tuck the knot and ends into the hole. (If you need illustrations of the binding process, just Google "Japanese stab binding").
  • Once you've completed your binding, decorate and fill with coupons, recipes, lists, cards, or anything you'd like.

Grocery Bag

Grocery Bag

Say "no" to plastic with a homemade shopping bag. Made from an old t-shirt, this bag is the ultimate green alternative.

Sewing Machine (or needle and thread)

  1. Turn t-shirt inside out. Pin along the bottom hem.
  2. Using a sewing machine, secure the bottom with a tight, sturdy stitch. If you don't have a sewing machine, be sure to go over your stitches a couple times to make sure the bag is sturdy enough for groceries. Remove pins after sewing.
  3. Keeping the shirt inside out, fold in half with the two sides of the shirt coming together. The neckline should be lined up with itself. Using scissors, cut about 1-2 inches from the collar, creating an even opening at the top of your bag (and one that's big enough to fit groceries).
  4. Cut each sleeve off.
  5. Turn right side out and you have your bag!

Curry Bowl

Lunch of the MonthWhere: Teriyaki Stix

What: Curry Bowl

Price: $4.49

Potatoes, carrots, onions and chicken in curry sauce over white rice.

The Cougareat offers an array of choices to please your taste buds so don't settle on the same lunch everyday. Be adventurous and try a Japanese favorite - curry. It's a spin on American stew, with big chunks of vegetables, only with more flavor and more spice. Starting September 13 and until October 2, you can enjoy your curry for $1 off the regular price. A curry bowl is a compact, no mess, delicious way to keep you going through a whole day of classes.


Spicy Chipotle Burger

Lunch of the Month 
Where: 9th Street Grill - Creamery on Ninth East

What: Spicy Chipotle Burger

Price: $2.99

Homemade bun, hamburger patty, spicy pepper jack cheese, spicy chipotle sauce, lettuce and tomato.

This 9th Street Grill monthly special is available only during the month of August. It's a burger that's perfect for summer with traditional grilled flavor plus a little added flare. Turn up the heat and mix things up with this spicy burger. You'll love all the flavor packed in one burger and only have a month to try it - so stop by the Creamery on Ninth East. Don't forget to add some fries on the side or try this
month's ice cream special, the Grasshopper Sundae,
for dessert.


Poblano Fresco Sandwich

Lunch of the MonthWhere: Musem of Art Café

What: Poblano Fresco Sandwich

Price:  $5.99 - whole, $7.59 - half sandwich & salad

Includes: Roast turkey, sliced Poblano pepper, green leaf lettuce, avocado and tomato on cheddar white bread with a roasted red pepper spread.

Wake up your taste buds with a bit of Mexican flavor. This classic turkey sandwich is adorned with two kinds of peppers to give it some spice but not make it spicy. It is sandwiched between slices of delicious white bread with a hint of cheddar cheese baked right in. Drop on by the Museum of Art Café for a break from your summer classes. This lunch is sure to keep your taste buds excited and wanting more.

The café also includes many choices for side dishes or dessert, so come hungry!



by: Fernanda Dutra

Cream Cheese Plain Bulk - 2.5 lb
3 Eggs
Powdered Sugar - 3 cups
Pure Vanilla Madagascar Extract - 2 tsp
Sour Cream - 1.5 cups
Graham Cracker Crumbs - 1 cup
Butter - Solid Unsalted 1/2 cup

1. Cream the cheese until smooth, a couple of minutes
2. Add sugar and vanilla and mix until totally smooth
3. Add sour cream, mix until incorporated and smooth.
4. Add eggs slowly, mix until incorporated
5. Prepare cheesecake pan by melting butter and adding the graham crackers press into the bottom of the pan
6. Bake at 325 degrees in water bath for approximately 30 minutes or until done.
7. Place in the freezer. On the next day, remove from pan.
This is a basic plain Cheesecake recipe. To make Rocky Road add 1 cup Sifted Cocoa Powder, 1/2 cup of mini marshmallows and 1/2 cup walnuts.

Chili-Lime Flank Steak with Cherry Tomato Salsa and Chili-Lime Butter

Chili-Lime Flank Steak with Cherry Tomato Salsa and Chili-Lime Butter
by: Adam Jones

Fennel-Paprika Spice Rub
Yield: 3.5 Tbsp

2 tsp        Dark brown sugar
2 tsp        Crushed or chopped fennel seeds
1.5 tsp     Sweet paprika
1.5 tsp     Garlic powder
1.5 tsp     Freshly ground black pepper
1 tsp        Kosher salt
In a small bowl, mix the brown sugar, fennel seeds, paprika, garlic powder, pepper, and salt.

Cherry-Tomato Salsa with Caper & Green Olives
Yield: 2.5 cups

2 cups   Cherry (or grape) tomatoes, quartered
1/2ea    Small red onion, diced (about ½ cup)
1/4 cup  Pimento-stuffed green olives, coarsely chopped
2 Tbsp   Capers, drained
2 Tbsp   Fresh basil, torn
1 ea       Garlic clove, minced
1 Tbsp   Extra-virgin olive oil
2 tsp      Fresh lemon juice; more to taste
1/2 tsp   Lemon zest, finely grated
1/4 tsp   Kosher salt
1/4 tsp   Freshly ground black pepper
In a medium bowl, combine the tomatoes, onion, olives, capers, basil, garlic, olive oil, lemon juice, lemon zest, and 1\4 teaspoon each kosher salt and pepper. Let stand while the meat grills. Before serving, adjust the lemon juice, salt, and pepper to taste.

Chili-Lime Flank Steak
3 lb       Flank steak, raw
1 ea      Lime, zested and juiced
1\2 tsp  Freshly ground black pepper
1\2 tsp  Crushed red pepper flakes
2 tsp     Chipotle peppers in adobo sauce, chopped
1 ea      Garlic clove, minced
2 Tbsp   Olive oil
1 tsp     Kosher salt

In a small bowl, combine the lime, pepper, red peppers flakes, chipotle, garlic, olive oil, and salt. Rub onto the flank steak. Marinate overnight. Grill for about 7 minutes on each side. Serve with chipotle-lime butter (see below for recipe).

Chipotle-Lime Butter
Yield : 4 T
4 oz    Butter
1 tsp   Chipotle peppers in adobo sauce, chopped small
Salt, to taste
Soften butter. Mix with chipotle and salt.

Cougareat Take-out

Forever eliminate waiting in line.
If you've ever walked through campus between 12-2pm during the summer, you've seen students sprawled over any patch of green, eating out of various bags, boxes, and bowls. The luxury of summer classes is dining outside in the beautiful weather. But if you are in the middle of a group study session on the lawn in front of the Maeser Building and your stomach rumbles, you may not want to leave your green carpet to walk to the Wilkinson Student Center. This is when you dial (801) 422-4134 and order a meal-for you and your friends!-from the Cougareat Take-out. If your order is over $25, they have free delivery for anywhere on campus. Don't worry if your group consists of several picky eaters; you can mix and match your order from any Cougareat restaurant. John can order a Subway sandwich while Judith can choose a wrap from L&T Produce.

If you're flying solo, but flying in a rush, you can call ahead and order your meal for pick-up.  Instead of waiting in a line or going to the restaurant you hate just because they have a small line, have your favorite meal waiting for you as you rush through the Wilkinson Center on your way to the testing center from the Jesse Knight Building. If you plan well, you'll never have to wait in line again. Except, of course, at the Testing Center.

Cougareat Takeout
(801) 422-4134
Monday-Friday 8am - 5 pm

Selecting Produce

Buy in season to enjoy the best of Utah produce.
The following are a few of the vegetables and fruits that will be in season in Utah this summer. When choosing produce, you generally want to look for vegetables or fruits with smooth, shiny skin. The growing season is flexible so always keep a look-out for fresh produce. Here are some you can expect:


Blueberries: Look for berries that follow the name: blue, not red or green. Blueberries should be firm and dry, not mushy. However, a slight white sheen is natural.

Strawberries: Ripe strawberries will have two colors: red and green. Pick firm, red berries with fresh green tops.

Beets: A beet should be firm and have fresh stems. Avoid beets with hairy taproots or wilted leaves.

Cabbage: Weigh a cabbage head in your hands - a ripe cabbage should feel heavy for its size.

Carrots: Choose carrots with firm, smooth, bright orange skin.

Corn: Look for bright green husks with moist silk. It's also good to be safe and pull back the husk a little to make sure the kernels aren't dried out.

Cucumbers: Look for cucumbers that are completely green, without any yellow skin. They should be firm to the touch.

Lettuce: Steer clear of slimy or wilted lettuce leaves. The leaves should be fresh and crisp. Just envision a perfect salad and choose a head of lettuce that matches.


Apples: Look for richly colored apples (dark reds and greens). When you hold the apple in your hands, it should be heavy for its size and have taut, shiny skin.

Apricots: Ripe apricots should be slightly soft, but not mushy. When you smell around the stem, it should have a fragrant citrus smell.

Eggplant: When choosing an eggplant, lightly press your finger into the skin. If it gives a little but bounces back, the eggplant should be ripe. Also look for smooth, shiny skin. With regards to taste, smaller eggplants tend to be less bitter.

Peppers: Look for brightly colored peppers with smooth skin. They should also feel slightly heavy for their size.

Summer Squash: Choose a firm squash without any soft spots. The skin of the squash should be smooth and taut.

Tomatoes: Use your nose with tomatoes. Smell the stem end and choose tomatoes that have a fragrant, somewhat earthy smell. The skin should also be smooth and unwrinkled.

BBQ Tips

by Kiku Reidhead

Summer is simply the best time for barbecues. This is especially the case in Provo where barbecue grills are available in city parks and at on-campus housing at BYU. If you are a Wyview Park or Heritage Halls resident, call your central office for details. Remember that regardless of where you grill and how many you grill for, you can turn your barbecue into a party. So grab your apron and grill and turn up the heat.
We want you to know that just a few tweaks can turn a typical barbecue into something more than plain hot dogs and hamburgers. We will give you some basic barbecuing tips along with a few ways to spice up your barbecue menu.

Basic Grilling Tips:
  • There are two standard types of barbecue grills: gas and charcoal. Both need adequate warming time before you start grilling. Plan to light the coals or gas at least 15 minutes before you start cooking.
  • Meat and vegetables will cook best if they are at room temperature before hitting the grill. Be careful though not to leave meats unrefrigerated for longer than 30 minutes.
  • You'll want to either brush the grill or your meats and vegetables with oil before you barbecue them to prevent sticking.
  • Chicken and seafood are best browned over hot heat and then cooked thoroughly over medium heat. Pork and beef, on the other hand, should be cooked over hot heat.
  • To check the temperature of your barbecue: medium coal heat can be detected if you can hold your hand 4 inches above the coals for about 6 to 8 seconds. High coal heat is detected if you can only hold your hand over the coals for 2 to 3 seconds. Most gas grills will have a temperature gage on the lid. Use this gage to cook according to temperatures recommended in recipes or cookbooks for all meats. You can also check the temperature using the hand test. Then, adjust the gas levels accordingly.
  • Cook chicken until juices run clear.
  • Chicken will barbecue best if you buy it with the skin on; skin keeps the meat moist. If you don't want to eat it, remove the skin after grilling.
  • Wait to apply sauces that contain sugar until the last 20 to 30 minutes of grilling. This will keep the meats and sauces from burning.
Spicing Up Your Menu:
With just a little bit more added preparation time, your barbecue selection can be that much tastier and more tender. Here are a few of our favorite ways to spice up your typical barbecue menu.
  • Make a marinade. Marinades are a great way to infuse your meats with flavor. Add your own favorite spices and flavors to a marinade recipe from a cookbook or Internet site. Pick one with acid (like lemon juice), oil and spices. The acid will tenderize, the oil will keep meats moist and spices will add flavor. If you plan on using leftover marinade as a sauce, be sure to boil it before applying it to cooked meats.
  • Add to the top. A plain hamburger can be much more interesting with exciting toppings. For example, make your own guacamole out of mashed avocado mixed with diced tomato and onion, garlic, and some salt.
  • Stuff it. All kinds of meat can be stuffed with cheeses, spices, vegetables and more. Try Chef John's Stuffed Burgers recipe or create something similar with your favorite cheese.
  • Prepare fresh side dishes. Barbecues are not complete without all of the side dishes that accompany the main event. Pick from the in-season fruits and vegetables that are available during the summer. You can read the Fresh Produce article in this month's features for tips on how to pick what's good.
Try a new recipe. Try some of Chef John's recipes for fantastic and flavorful dishes! Pick from Grilled Fish Tacos, Tuscan Style Steak, Honey Barbecued Chicken and Grilled Salmon with Fresh Corn and Black Bean Salsa.