Dec 1, 2011

Garlic Press

Garlic Press

Garlic is a hard food to tackle. The time it takes to get to the clove is hassle enough, but mincing it isn't easy either. If you use garlic often you know it's messy, smelly and painstaking work. Which is why the garlic press was invented.

This helpful kitchen utensil crushes garlic cloves through a grid of small holes creating mushy garlic paste that can be easily added to your concoction. This process is not only easy, but also efficient. The press crushes the plant's cell walls releasing that strong garlic flavor. You can even press the clove through the press without removing the skin. Clean up is quick, with no garlic aroma on your hands.

You can find a garlic press at any kitchenware store. Prices range from $15 to $30 depending on brand and materials.

For more kitchen gadget descriptions, check out our archives.


Cougar Express at the Cougareat

California Roll- $4.99
Includes crab, cucumber and avocado.

Unagi Roll- $5.99
 Includes unagi (freshwater eel), avocado with a sweet soy based kabayaki sauce.

Spicy Tuna Roll (photo unavailable) - $5.99
 Includes tuna, cucumber with spicy sauce.

Dragon Roll- $7.99
Includes an assortment of tempura shrimp, tuna and unagi with kabayaki sauce, cucumber, avocado and sesame.

Triple Shrimp Roll- $8.99
Includes tempura shrimp, ebi, firecracker sauce, cucumber, avocado and kewpie (mayonnaise).
* Each sushi dish is rolled in rice and/or seaweed and includes a side of sliced ginger, wasabi and soy sauce.
Made fresh at BYU daily, these sushi rolls are the newest additions to BYU cuisine. Whether you enjoy simple or more exotic sushi, BYU Dining Services is offering five different sushi combinations for everyone's taste. Stop by the Cougar Express line beginning this fall semester to enjoy our new Asian dish.


Taste of the Islands Plate Lunch

Lunch of the MonthWhere: Grab & Go

                        What: Taste of the Islands Plate Lunch

                         Price: $5 small plate or $8 large plate

Includes: Your choice of ribs, kalua pork, barbecued chicken and katsu chicken over a cabbage salad with white sticky rice and macaroni salad.

Grab & Go is offering a "Taste of the Islands" from March 28 through April 8 in the Cougareat. Take your pick of four different kinds of meat, cooked with delicious Hawaiian flavor - tasty ribs, kalua pork, barbecued chicken and katsu chicken. Each is served in either a small or large portion size and accompanied with a bed of shredded cabbage salad, white sticky rice and macaroni salad. This lunch isn't available for long, so come by the Grab & Go in the Cougareat for a chance to take your taste buds to Hawaii.

                         *PRICES ARE SUBJECT TO CHANGE

Creamery Holiday Flavors

by Mel Gardner

BYU's creameries have a tradition of being the best in great dairy products. Smooth ice cream, fresh milk, and delicious cheeses make the BYU Creamery a campus favorite. Every holiday season, the BYU Creamery creates special flavors unique to this time of year.  

Eggnog is in season at the Creamery. Locally made and creamy as always, they will have eggnog in a carton, as well as eggnog ice cream. Peppermint candy ice cream will also be available for only the holidays.

In addition to ice cream, the Creamery will have freshly-made holiday cheese balls. Available flavors will include a one-pound ball of a smoked bacon and cheese, or fruit and nut. The cheese balls will only be available at the Creamery on Ninth and the Creamery Outlet.

Stop by the BYU Creamery this holiday for all your favorite flavors.

What's Open this Holiday Season?

by Mel Gardner

Not everyone gets to go home for the holidays. For those not traveling this holiday season, MIX! compiled a list of holiday hours for BYU restaurants and groceries.

Check it out:

The Commons:
Christmas 2011

Open Saturday, Dec. 17 for breakfast only, from 7 a.m. to 9 a.m.
Closed, Saturday, Dec. 17 after breakfast to lunch Monday, Jan. 2
Open Monday, Jan. 2
Lunch: Noon to 2 p.m.
Dinner: 5 p.m. to 6:30 p.m.
Tuesday, Jan. 3
Breakfast: 7 a.m. to 9 p.m.
Lunch: Noon to 2 p.m.
Dinner: 5 p.m. to 6:30 p.m.

Helaman Creamery Hours:
Christmas 2011

Open Saturday, Dec. 17, from 7 a.m. to 10 a.m.
Closed Sunday, Dec. 18 to Sunday, Jan. 1
Open Monday, Jan. 2 and Tuesday, Jan. 3, from noon to 11 p.m.

Legends Grille, Blue Line Deli, Museum of Art Café, Jamba Juice and Skyroom:Christmas 2011
Closed Saturday, Dec. 17 to Tuesday, Jan. 3

Brine Your Holiday Turkey

by Mel Gardner

Turkey dinner is cherished holiday tradition. Just as every family has different holiday traditions, every family has their own way of cooking a turkey. From dry rub to deep fry, every cooking style is turkeylicious, but which style provides the juiciest results?  The answer is brining.

Brining is the secret to a moist and flavorful turkey. By simply submerging the turkey in a salty broth, brining is an easy pre-roasting step to a juicy bird. It works because the salt breaks down proteins causing the meat tissues to absorb water and flavor. So, despite long roasting time, the turkey maintains its moisture.

Whether it's your first time cooking your own turkey, or an expert turkey chef, this year may be the time to try brining your turkey. There are many helpful step-by-step tutorials online, but here are the brining basics:

First, you need a container large enough to submerge your turkey. A very large pot will do, or there are brining bags you can buy. Do keep in mind that the whole thing will need to fit in your fridge or cooler.

Next, the base of the brine is two cups of kosher salt to two cups of sugar to two gallons of water. You may have to play with the ratios depending on the size of your turkey. Then decide what flavors you want soaked into the turkey. Popular choices are citrus slices, dried herbs, crushed garlic and other aromatic flavors. You may also substitute some of the sugar with other sweeteners such as maple syrup, brown sugar or honey.  

Over medium heat, combine a gallon of water, salt, sugar and other flavor ingredients until salt and sugar are dissolved.  Turn off heat and let cool for 15 minutes. Put turkey in the container and pour the broth over the turkey with the rest of the water. Put the whole container in the fridge or iced cooler. Brine for one hour per pound of turkey. Do not brine over 24 hours. The turkey will be too salty.

Once the brining is complete, take out the bird and rinse it with cool water. Then, pat dry with paper towels. You can take some of the ingredients from your broth and put it on the skin. Otherwise, cook the turkey in your preferred method. Be careful not to use any salt in rubs or gravies. There will be plenty of salt in the turkey already.

You'll be surprised how truly juicy your turkey becomes after it has been brined. Try it this year and enjoy your holiday turkey feast.

What to Eat When You're Under the Weather

by Mel Gardner

The fall semester is now coming to a close. The weather is colder, stress is higher and sleep is shorter. It's the perfect time to get sick. Cold or flu, sickness comes when you least want or expect it. Miserable and tired, you still try to accomplish everything, but you just want to get better. Rest and liquids are a given, but what can you eat that might help you recover quickly?

MIX! suggests:

Hot Soup: Yes mom, you were right. Hot soup is an excellent source of fluid, heat and salt that will help keep you hydrated and loosen mucus. Chicken soup in particular is good because the cooked chicken releases amino acids to reduce inflammation. Choose broth soups over creamy.

Yogurt: Creamy and delicious, yogurt has live cultures that are healthy for your immune system and can possibly even prevent you from getting sick in the first place. Try to avoid brands with lots of sugar.

Garlic: Aside from delivering bad breath, garlic helps clear the sinuses, reducing the duration of the sickness. Use a good amount in your sick food dishes.

Hot peppers: Similar to garlic, hot pepper clears your stuffy nose. It doesn't matter if the peppers are fresh or dried. Choose spicy foods with hot pepper seasoning to make blowing your nose easier.  

Vitamin C: Fresh foods rich in vitamin C such as oranges, tomatoes, strawberries, broccoli and juices, provide vital nutrients help boost your immune system so your body can begin to fight off infection. 

Honey: Swallow about a tablespoon of honey to sooth your throat. The sticky and delicious flavor will coat your irritated throat and prevent coughing.

Lean Meats: Rich in iron, lean meats such as chicken and fish will help sustain you.  
So next time you're feeling under the weather remember these healthy sick foods.

Essential Cookware

 Essential Cookware

Helpful HintsWhen it comes to cookware there are so many choices. Whether you're getting ready to register for a wedding, starting out on your own, or looking to update your cookware, knowing what is essential will help stock your kitchen properly. In this issue of MIX! we'll help you determine what cookware is essential for making almost any dish.

Sauce Pans:
            1-quart Sauce Pan- This pan is good for small jobs. It's especially useful for those who only cook for one or two people.
            2-quart Sauce Pan- This is a great in-the-middle-sized pan for rice, or vegetables.

Skillets/Frying Pans:
            8-inch Skillet- Perfect size for making omelets or small fried dishes.
            12-inch Skillet- Great for frying meats and stir-fries.
            Sauté Pan- A good choice for making sauces, of course, but also for frying meats or vegetables when you want to add liquid later.

Dutch Oven (for stove top or oven):
            Dutch Oven- This is a large pan best used for soups, stews, or a variety of larger dishes. If you don't want to buy the large cast iron dish, you can use an alternative such as a 6-quart stockpot.

Roasting Pan:
            Roasting Pan- Surprise! This pan is for roasting food. It's great for making the Thanksgiving turkey or any large pieces of meat.
Choose the best materials within your budget. Good cookware is a worthwhile investment.
Check out how to clean your cookware in our archives.

Tomatillo Salsa

Tomatillo Salsa
Yield: 3.5 cups

1 pound fresh tomatillos
3 T. olive oil
1/2 red onion chopped
3 Ea.  jalapeno peppers minced
3 T
. green chilies
2 Ea. garlic cloves minced
1/4 cup fresh cilantro chopped
1/2 lime juiced
2 tsp coarse salt
2 tsp black pepper
2T. brown sugar

Preheat broiler.
If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness.

Toss the garlic, onions and fresh tomatillos in olive oil and place on Sheet pan in the oven on a broiler setting 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.

Purée all ingredients in a blender. Chill and Serve