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Show ' :tfr"i r 'r .If Vfin,; The Daily Herald Tuesday, October 31, 1995 New owners keep quality at restaurant u The Underground Restau- rant 55 V. University Ave., Provo Owners: David and Sharon Lay. Mrs. Adbar and I started talking recently about all the county restaurants we've been to and realized we couldn't remember the last time we'd been to The Underground. The closest time period we could nail down w as it had been sometime when we were both in college. And since we'd heard it was under new ownership, we figured it was high time to give it another try. ? wed rXM llfflK Sal Adbar Accounting for Taste It's not uncommon for new owners to change the color scheme or the motif of a restaurant w hen they take over. Luckily, that didn't happen w ith The Underground. The new owners have continued the gangster theme that helped make the restaurant popular. Couples can still eat in one of tw o old w hich is w hat we chose to cars do. I definitely recommend choosing the cars at least once for a little variety in your dining out experiences. However, I have to warn you that tall people may get uncomfortable by the time the evening ends since there isn't much leg room. The Underground's menu offers its patron a variety of chicken and beef choices as well as some Italian and Mexican dishes. For an appetizer, we chose a combination plate of fried and zucchini sticks ($4.99). I was pleased that they weren't nearly as greasy as some I've tasted at other restaurants. For our entrees, I chose the alfredo with chicken ($10.85) and Mrs. Adbar chose the prime rib ($10.95) since she hadn't eaten much all day. The couple we went with chose the rib eye steak ($1 .95) and the Franciscan boneless chicken breast ($9.99). Each of the dinners came with bread either white, wheat or com and soup or a trip to the salad bar. The bread was tasty, but the butter served with it was too cold to - spread at first. We all chose to take a trip to the salad bar before our entrees arrived. It was a nice change to be able to choose w hat went into the salad instead of having it prepared for you. However, don't look for anything beyond the standard salad components. When the main dishes did arrive, there was plenty of food on everyone's plate. My fettuccini alfredo was v ery good, although I would have preferred a little more seasoning in the alfredo sauce. The chicken that came with it was very moist and tender and Our friend who ordered the chicken dish also seemed pleased with her selection that came with vegetables, lots of sauteed mushrooms and a baked potato. One thing that really stuck out in my mind was the vegetables. It was refreshing to have them cooked just a little crisp instead of right almost like mush. Although Mrs. Adbar's prime rib was cooked just the way she ordered, medium well, the meat was too bland for her liking. Our friend who ordered the rib eye steak had similar feelings, but after talking about it, we all decided most restaurants err on the side of too little seasoning. Each of us were full after finishing the entrees, but the desserts looked too good to pass up. I tried the Snickers pie ($2.95) and greatly enjoyed its sweetness with just a chocolate. touch of bitter-sweMrs. Adbar selected the chocolate mousse pie ($2.95) which would satisfy any chocolate lover. The service for the evening was very good, especially when you consider the server had to get everything in and out of the car we were in. The live piano music was also just loud enough very enjoyable to identify the melody but soft enough not to intrude on our dinner conversation. In all, we had a very enjoyable experience and will definitely shorten the time to our next visit to The moz-zarel- la ni 1 d. et Underground. Upside: atmosphere, vegetables, chicken. d steak Downside: and prime rih, small salad bar. well-season- under-seasone- Photo courtesy Ocean Spray Cranberries Turkey brushed with Cranberry Maple Turkey Glaze, wild rice, sweet potatoes, Gingerbread Loaf and Santa Fe Cranberry Relish all can grace the Thanksgiving table. Cranberry recipes brighten holiday mealtime From Ocean Spray Cranberries They say "Home is where the heart is" and that especially rings true at holiday time. Here are some good cranberry recipes to make your holidays bright this Thanksgiving or Christmas. GINGERBREAD LOAF cups flour 14 cup sugar 2 teaspoons baking powder 1 172 teaspoons ginger 1 12 teaspoons cinnamon 1 teaspoon baking soda 12 teaspoon salt 14 teaspoon nutmeg 14 teaspoon cloves 12 cup molasses 12 cup milk 14 cup vegetable oil 2 h loaf pan. Combine all of the dry ingredients in a medium mixing bow l. Combine molasses and milk in a separate mixing bowl. Add remaining ingredients, except cranberries. Add liquids to dry ingredients, mixing just until dry ingredients are moist. Stir in cranberries. Pour batter into loaf pan. Bake for 65 to 75 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool 5 minutes on a wire rack. Remove from pan and cool completely. Makes loaf. WILD RICE AND 9x5-inc- 2 eggs teaspoon vanilla 12 cups fresh or frozen cranberries Preheat oven to 325F. Grease a 1 1 1 CARAMELIZED ONION SAUTE 2 cups chicken broth 12 cup brown rice 12 cup wild rice 3 T butter or margarine 3 medium onions, sliced in thin wedges 2 teaspoons brown sugar 1 cup fresh or frozen cranber 34 cup sugar ries 12 teaspoon finely grated orange zest. Combine chicken broth and both rices in a medium saucepan. Bring heat. to a boil over medium-hig- h Reduce heat to low. Cover and simmer 45 minutes or until rice is tender and the liquid is absorbed. Meanwhile, melt butter in a medium skillet over medium-hig- h heat. Add onions. Cook 6 minutes or until liquid is absorbed and onions are soft and translucent. Reduce heat to low. Slowly cook onions, stirring often, for 25 minutes or unul they are caramel colm. Stir in cranberries. Cover and cook over low heat for 10 minutes or until cranberries swell. Gently fold cranberry mixture and orange zest into cooked rice. Makes 4 to 6 servinsis. SANTA FE CRANBERRY RELISH 1 package fresh or (12-ounc- e) frozen cranberries Preheat oven to 350 F. Combine sweet potatoes, cranberries, apple and raisins in a large mixing bowl. Combine buner. sugar and spices in a separate bowl. Add to sweet potato mixture, tossing to coat. cassePlace in a shallow role dish. Pour apple juice over top of casserole. Cover and bake, stirring occasionally, for 50 minutes or until potatoes are almost soft. Stir in pecans and cixik. uncovered. 10 more minutes or until potatoes are tender. Let casserole sit 10 minutes before servine. Makes 8 servings. CRANBERRY MAPLE medium jalapeno, cut into quarters 1 green onion, cut into quarters 1 teaspoon dried cilantro scant 14 teaspoon cumin 1 Put all ingredients in a food processor. Process until the mixture is coarsely chopped. Store in refrigerator overnight to allow flavors to blend. Makes about 3 cups. Cranberry Sweet Potato Bake 12 pounds sweet potatoes, h cubes peeled and cut into fresh or cup Ocean Spray frozen cranberries large apple, peeled and cut into h cubes 12 cup raisins 14 cup melted butter or margarine 12 cup sugar 12 teaspoons cinnamon 12 teaspoon nutmeg 12 cup apple juice 13 cup pecan halves, toasted 12-inc- 1 12-inc- Tl'RKEY GLAZE can) jellied cran- berry sauce 14 cup maple syrup Combine ingredients in a small saucepan. Cook over medium heat just until sauce is smooth, whisking frequently. Liberally brush cn turkey during cooking. Makes about cup. 1 Steamed cranberry pudding a good Thanksgiving dessert From Ocean Spray Cranberries This recipe for Steamed Cranberry Pudding combines a coffee flavored liqueur with fresh or frozen cranberries. 1 STEAMED CRANBERRY PUDDING 12 tablespoons unsalted butter, softened 3 tablespoons 2 eggs dark brown sugar cup flour teaspoon baking powder 14 teaspoon salt 3 tablespoons liqueur 1 tablespoon instant coffee 12 cup fresh or frozen cranberries, chopped Cranberry Liqueur Sauce (recipe 1 1 coffee-flavore- d follows) whipped cream Preheat oven 350F. Butter and custard cups. lightly flour four Using an electric mixer, beat butter and sugar in a medium mixing bowl unul light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour, baking powder and salt; mix just until dry ingredients are moist. Dissolve coffee in liqueur; add to batter. Stir in cranberries. Divide batter evenly between custard cups. Place custard cups in a 13x9 inch pan. Carefully pour enough water into the pan to come 13 of the way up the sides of the cups. Cover with a piece of lightly greased foil. Bake for 30 minutes or until a toothpick inserted into the center of the pudding comes out clean. Remove from cups. Serve warm with Cranberry Liqueur Sauce and whipped cream. Makes 4 servings. CRANBERRY LIQUEUR SAUCE 1 cup plus 1 tablespoon cranberry juice cocktail 14 cup liqueur 12 teaspoons cornstarch 4 teaspoons unsalted butter coffee-flavor- ed 1 Combine all but tablespwn cranberry juice cocktail and liqueur in a small saucepan. Bring to a boil. Boil 8 to 10 minutes or until the sauce is reduced to 23 cup. with the cornstarch Combine remaining tablespoon cranberry juice cocktail. Whisk into sauce. Bring to a boil and cixk until sauce thickens, about minute, whisking occasionally. Remove from heat. Add butter and stir until melted. Serve warm over Steamed Cranberry Iidding. 1 1 Photo courtesy Ocean Spray Cranberries 1 This Steamed Cranberry Pudding is topped with Cranberry Liqueur Sauce and whipped cream. j ....... i tin |