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Show c Lifestyle C4 Weddings C6 Preview C7 The Daily Herald Tuesday, September 20, 1994 a -n Love at First Wok First rant, r--i I --Nl Chinese Restau1425 South State, Wok Provo SFX: PHONE RINGS BECKY: Hello. 'STEVE: Hi, um, Becky? This is Steve. Um, I was wondering if you maybe can eat dinner I mean go out to eat with me Fresh ingredients add a little zip to ready-to-esoups tonight, maybe? BECKY: Is this Steve Olsen from fifth period algebra? STEVE: Um, no, um this is at From Bays English Muffins When the falling leaves begin to create a colorful mosaic on the ground below, it's a sure sign that the cooler temperatures of Al Stopa Accounting for Taste fall are not far behind. Warm up cool fall weekends with the perfect comfort food soup. Condensed or ready-mad- e soups can be quick and convenient, but why not add a few fresh ingredients and a complementary side dish to make them extra special? the one from last year, um, I mean the your physical class we ah ... gym, gym. .BECKY: Jim? .STEVE: No, Steve. BECKY: And why are you calling again? STEVE: There's a great Chi- Whether you're curling up alone many Chinese restaurants around here. Is this a good dampness of an East Coast autumn. Traditional New England Clam Chowder becomes a hearty, satisfying meal when you add shrimp, corn and colorful green pepper. Punctuate the chowder's creaminess with lightly toasted English muffin halves spread with herbed butter and one? STEVE: It sure is! My mom I mean my mother loves it." They just came under new ownership but they still have I mean the same old cook he's not old or anything. It's really nice and clean inside. I I could break my piggy I could splurge and mean get you Royal Dinner A. They start you off with the soup of tfie day. The egg drop soup is topped with pieces of crispy bacon caramelized in brown includes egg rolls, teriaki beef strips, deep fried fantail shrimp, chicken wings, fried wantons, and paper wrapped chicken. Then you get to choose an incredible entree; Kung Pao chicken, sesame chicken, Mandarin beef, Mongolian beef, sweet and sour chicken, shrimp with vegetables, or chow mein. The whole dinner comes with bodacious I mean delicious BBQ rice. BECKY: Is it really that 'good? STEVE: It's right here on the yellow page ad that Utah Holiday Magazine said they have the best Chinese food in Utah. It also says it's the only authentic Chinese restaurant in town. BECKY: Do you really buy that? . ; :. Hearty Seafood Chowder and Sweet Bacon & 34 2 cans (10 ozs. each) condensed New 2 2 2 5 England clam chowder 2 cups milk 1 cup drained canned corn 2 tablespoons minced green pepper 6 ounces cooked, peeled, deveined shrimp 4 ounces (23 cup) imitation crabmeat Freshly ground black pepper Chopped parsley scrambled eggs and luscious bits of herbed Brie are perfect for a v light supper or pre-theat- Sun-da- re cans (1114 ozs. each) condensed pea soup 12 cups water cups frozen peas ounces (3 cups) chopped fresh spinach leaves 4 tablespoons dairy sour cream 1 tablespoon chopped fresh mint Combine pea soup, water and frozen peas in a saucepan. Cook and stir over medium heat until soup comes to a boil. Stir in spinach; remove from heat. Ladle half of soup into blender container; add 2 tablespoons of sour cream and half the chopped mint. Cover, blend until smooth. Pour into serving tureen or individual bowls. Repeat with remaining soup, sour cream and mint. Combine clam chowder, milk, corn and green pepper in medium saucepan. Cook and stir over medium heat until mixture comes to a simmer. Add shrimp and crabmeat. Heat gently until seafood is hot, about 2 minutes. Ladle into bowls; sprinkle with pepper and parsley. (See RECIPES, Page C2) Country Pea Soup is paired with Smoked Ham Muffins for a quiet Saturday afternoon meal. & Sauteed Apple Not resipe for potato chowder cuts back on calories From The National Potato Board ' vs. - J if 5 A ; ; thompson? ; LOW DINERSfT enjoyed the flood. I like it better than the cither Chinese restaurants in town so far. It's pretty good food for the buck.""It was a nice atmosphere and the server was really nice and prompt." THE BOTTOM LINE UPSIDE: Good food, good prices, good atmosphere, good service, good restaurant. r DOWNSIDE: Nothing. Lightly toasted English muffins topped with creamy Country Pea Soup Hearty Seafood Chowder STEVE: You like 'em? BECKY: Hate 'em. STEVE: They're optional. BECKY: No. : .STEVE: Didn't think so. : SFX: PHONE HANGS UP : COMMENTS FROM FEL- plete this hearty offering. Come in from the London fog to a w arm cup of Creamy Mushroom Soup. Dried mushrooms, fresh thyme and sherry create a rich soup that will take away the chill in no time. Herb Muffins can stave off the cold of any autumn evening. chop-stick- s? BECKY: They better have fortune cookies. I love fortune cookies. My last one said I will marry a tall, dark, handsome oil tycoon. Are you tall, Steve? i STEVE: Are you Becky slices, hot jardinire, crisp bacon and Cheddar cheese all layered on toasted English muffin halves and broiled until bubbly com- Photos courtesy Bays English Muffins STEVE: Well, sure. BECKY: Do they use MSG? STEVE: No. Do you want to go or not? BECKY: What about dollop of salsa. Ripe tomato brunch. sugar. no yolk. Get it? That was Po appetizer platter which Sat- home, soups and sides make the perfect satisfying snack or light supper. Help yourself to a rich, w arming chowder to stave off the cold I mean.it. love me BECKY: Hmm. There's so STEVE: Then you get a Po ith a book on a rainy urday afternoon or entertaining guests on a casual evening at nese restaurant called First Wok, and I just know you'll a... never mind. BECKY: Ya, right. w Ordinary pea soup becomes a rich, thick Potage St. Germain with the addition of fresh spinach leaves and chopped mint. Transport yourself to the French countryside by serving this updated classic with English muffin halves that have been toasted and topped w ith sauted apples, smoky ham and nutty Jarlsberg cheese. A hot bowl of chili will take you from a chilly, gloomy day to the hot. sunny expanses of the Southwest. Give ordinary canned chili a wake-u- p call by adding garbanos (or chick peas) and black beans and a healthy 'r ! . . "t Nw " ifj- .... - ,.'v nrl n r Cn-- r trm th tmdKlond tsstt of Warm, thick, creamy and loaded with tender chunks of potatoes, chowder is the soup of choice on cold fall days. Chowder originated in the Old World and derives from the French word, chaudiere. meaning large cauldron. The sailors of Brittany are credited with making the first chowder, which consisted of their day's catch cooked in a common kettle. The American version of chowder consists of a hearty, thick soup made with chunky bits of food. The potato followed a circuitous route to America's chowder pot. Potatoes, native of Peru, were discovered by Columbus during his voyages to the New World. They were taken back to the Old World and cultivated, then returned to the New this time to North America World by Scotch and Irish immigrants. Potaotes were a traditional staple in chowder in the 1840s. From its Old World roots, chowder continues to evolve, in keeping with changing food customs and lifestyles. Fast and Fit Potato Chowder, developed by home economists at the National Potato Board, maintains the traditional thick texture and hearty flavor of chowder but with just 252 calories a serving and less than 10 percent of its calories from fat The secret to this rich and creamy chowder is the use of pureed potatoes as a thickening agent instead of a roux. Potatoes also provide the chowder with vitamin C, complex carbohydrates and fiber. And, thanks to the speed and convenience of a microwave oven, this chowder cooks in under 30 minutes. Personalize this chowder with "toppings," such as shredded Cheddar cheese, crumbled cooked ham, drained canned clams or cubed chicken or ham Serve a selection of these in small containers to stir into your soup. Thanks to Columbus' voyages, potatoes have become a worldwide staple, integral to soups, salads, side dishes and more. FAST AND FIT POTATO CHOWDER tablespoon margarine or butter 1 cup chopped leeks or onions 1 cup diced red andor green bell peppers 2 pounds (6 medium) potatoes, diced 12 inch 3 cups chicken broth or boullion 2 teaspoons dried thyme leaves 2 bay leaves 1 cup lowfat milk 1 package (10 ounces) frozen corn, thawed 1 and drained 14 cup chopped parsley 18 teaspoon cayenne pepper Salt and pepper to taste In microwave, melt butter in 2 microwave-saf- e dish on HIGH 1 minute. Add leeks and bell peppers; microwave on HIGH 3 minutes. Stir in potatoes, broth, thyme and bay leaves. Remove 4 cups cooked potato with a slotted spoon and put into electric blender; add milk and puree until smooth. Return mixtue to dish. Stir in com. parsley and cayenne; season with salt and pepper. Heat on HIGH 3 minutes. If desired, pass bowls of shredded Cheddar cheese, crumbled cooked boacon. drained canned clams, andor cubed cooked chicken or ham to stir into soup. Makes 6 servings. tt NOTE: Cooking times are based on a microwave oven. Adjust cooking time to the wattage of your own oven 700-wa- |