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Show The Daily Herald Tuesday, September 24, 1996 . ; Fail colors enjoyed at Foundry Grill f f J '9 xl f XIZZ g--f l f i ; ii. M I I I lit f Foundry Grill Sundance North Fork, Provo Canyon . Primary owner: Robert Red-for- d Now that fall is officially here, I'd suggest you take a drive up Provo Canyon becoming-colorfand make your stop at Sundance for a meal at the Foundry Grill. This new restaurant opened mid-Julin place of the old Grill Room, by the fire the resort had during the summer). In addition, the resort also has a new deli, which offers sandwiches and salads. You have to make your way through the deli to get to the restaurant, and last Saturday night, it was crowded. Even with our reservation (a strong recommendation, even for parties of only two), we waited 15 minutes to be seated. Those without reservations were seated out on the patio if they were dressed warmly enough. And those who were still in summer clothing were told it would be a 45 minute wait. The traffic through the entrance of the restaurant needs some Absolutely Can You I Do ul y, (non-affect- Food for Thought Al A. Mode servers carrying rerouting plates of food danced among patrons inquiring about the wait. We wondered if a collision would happen before we could make our way into the dining room. once we got through the confusion, we were seated next to large windows which breathed life from the majestic mountains into main the cozy, triangular-shape- d room. The interior is best described as rustic, with a handful of antiques along the walls and a fireplace. Chefs work behind a small bar which faces an open hearth burning cherry and apple wood in one corner. The room is and fresh mostly lamp-l- it and candles sit atop wooden tables. For starters, we ordered a Smoked Trout Taco with corn salsa ($8.95). The taco came with fresh chunks of trout in- a handmade tortilla, dotted with sour cream and fresh greens. The salsa made the flavor of this dish come alive. We also tried Sweet and Sour 'Shrimp Fritters, a plate of two for $6.95. They were a little blackened on the edges but lightly sweetened and very subtle on a good combinashrimp flavor tion, served with grilled yellow and red peppers on top. Other appetizers include a BBQ Duck Tamale, Roasted Vegetables, Wood Roasted Onion and Wood Oven Cheese Casserole. In addition, three soups are available: Tortilla Soup with Grilled Chicken, Hopi Three Sister's Soup and the Soup of the Day. There are also an array of salads to choose from, including the Foundry Margarita Salad. For our entrees, I was enticed by the Pizza and Flatbreads section and decided to try Spit Roasted Chicken Pizza ($10.25). My companion ordered Wood Roasted Halibut ($16.95). We also ordered a Sundance favorite specialty drink, the Canyon Breeze ($3.95), a blend of fresh pineapple, oranges and strawberries. ; My pizza came overloaded with feta cheese on a thin, bubbly crust. Somewhere underneath were a few strips of chicken and surviving on top were fresh tomait toes. Don't get me wrong wasn't bad, but we did need a plow to get through the melted madness. It was the halibut that won us a fresh filet which didn't over need any sauces to boost the vor. It came with steamed spinach and a huge wedge of crumbling, slightly dry cornbread. We also ordered a side of creamy Maple Whipped Sweet Potatoes ($2.50) don't pass these up they were supreme. For dessert we tried the Wild Berry Buckle ($6), a warm skillet crust filled with of fresh, pie-lik- e an assortment of berries, centered with a scoop of vanilla ice cream, tthe berries were tangy, but the 'Scercream took away some of the bite. I" After soaking up good food and !jhe beauty of the season for a couple of hours at this restaurant, we jonly had to keep ourselves awake 'enough to make it back down the canyon. wild-flowe- ; - -- r L rs Nothing beats entertaining friends with a festive meal From Electronic Color Editorial Services each can be so it's easy to pull everything together at the last minute. Savory Cheese And Olive Spread couldNo more excuses! Now even if you work n't be simpler mix the handful of ingredifull time, entertaining friends is not only ents in a single bowl, then chill. Mellow, possible it should be fun. After all, there's distinctively nutty Jarlsberg cheese forms a nothing quite as satisfying as preparing a base that harmonizes other flavors while festive meal and serving it to a round of olives provide a rich, earthy accent Another delicious nibble, Cheesy Com compliments. The recipes below offer plenty of eye and palate appeal.. .best of all, Puffs, take advantage of muffin mix as a ," shortcut yet taste homemade. Substitute Hickory Smoked Jarlsberg for an intriguing twist, balancing zesty seasonings. Ripe olives add pleasantly chewy texture. The centerpiece is, of course, Lamb Loin Chops With T urkish Yogurt Sauce featuring lamb. Readily available fresh, the homegrown product is mild, delicate and tender, bred for leanness as well as consistent quality. Pair it with Mixed Grains And Vegetable here again Jarlsberg melts smoothly, binding and blending vegetable mixture. Other tempting appetizers, not pictured, include Garlic Lamb Bruschetta and Mini Moroccan Lamb Meatballs. Both call for increasingly popular, highly versatile ground lamb and can essentially be made in advance, finished quickly before guests arrive. Stir-Fr- y wrrw TURKISH, 1 8 --ounce 13 cup chicken broth (use carton plain yogurt 14 teaspoon cinnamon 14 teaspoon allspice 14 teaspoon salt 18 teaspoon cayenne (red) pepper 2 cloves garlic, minced 2 tablespoons chopped fresh mint 1 teaspoon grated lemon X . '.ivv,','i"" . . V' broth 4 ' ' ' " VS , ' -- TtJ .TVs KS m peel 1 teaspoon honey 8 lamb loin chops, - 5 ounces inch thick 2 4- (4-1- each) 1 jar or can beef or brown gravy 13 cup apricot preserves (finely chop any large pieces) 1 cup beef broth 12 teaspoon turmeric 12 teaspoon ground ginger 12 teaspoon cinnamon 12 cup halved dried apri- 14 cup raisins In a bowl combine chicken broth, onion salt and pepper and bring to a boil. Stir in couscous and let stand 10 minutes. Stir in egg and lamb and mix well. Form into approximately meatballs and 50 34 to place in baking pan. Bake at 350 18 to 20 minutes, until done. Drain. Meanwhile, in a saucepan combine gravy, preserves, beef broth, turmeric, ginger and cinnamon. Bring to a boil, stir in cooked meatballs and simmer 5 minutes. Remove from heat and let cool. Place in a bowl and store, covered, in refrigerator up to 24 hours. At serving time, heat meatball mixture to a boil in large saucepan or deep skillet. Stir in apricots and raisins and simmer minutes. Serve hot in a chafing dish, with toothpicks. Serves 10 as a cocktail snack. - 1 package 2 ounces) corn muffin mix (such as Jiffy) 12 teaspoon onion powder 14 teaspoon dry mustard 18 teaspoon cayenne (red) pepper 34 cup (3 ounces) shredded Jarlsberg (or Hickory Smoked Jarlsberg) cheese (8-1- legg 13 cup milk 5-- 30 whole pitted ripe olives In a bowl combine dry muffin i mix with onion powder, mustard, cayenne and cheese and blend well. Combine egg and milk as called for on muffin package and add to mixture. Stir to blend well. Using two mini muffin pans, each with a dozen cups, grease and flour or spray k cookgenerously with ing spray. Spoon about 1 teaspoon batter in each cup, top with an olive and divide remaining batter evenly. Slice remaining olives and garnish tops of muffins. Bake at 400 about 18 minutes or until golden. Cool in pans 5 minutes. Remove to rack and serve warm. Makes 24 appetizer "puffs." Note: These are delicious prepared just before serving. Shred cheese and chop olives ahead of time, to shorten f . - - 10 sAwmtmmm 1 cup (4 ounces) finely shredded Jarlsberg or Hickory Smoked Jarlsberg cheese 12 cup finely chopped ripe olives 14 cup finely chopped green onions (or scallions) 2 tablespoons chutney (finely chop any large pieces) 1 tablespoon mayonnaise 2 teaspoons Dijon-styl- e mustard non-stic- jMf.yep for more cots In a bowl stir together yogurt, cinnamon, allspice, salt and cayenne. Add garlic, mint, lemon peel and honey and blend well. Cover and chill 2 to 24 hours. Trim lamb chops. Sprinkle lightly with salt and pepper. Broil 4 to 5 inches from heat 5 to 6 minutes on each side, to medium doneness. Pour yogurt sauce evenly over all. Serves 4. mm granules intense flavor) 12 teaspoon onion salt 14 teaspoon pepper 14 cup dry couscous 1 beaten egg 1 pound lean ground lamb Photo courtesy Electronic Color Editorial Services Now cetobrations at norm can be simple, even after a full day In the office. Pictured clockwise from front: Lamb Loin Chops with Turkish ogurt Sauce paired with Mixed Grains and Vegetable Stir-Frcherry tomatoes stuffed with Savory Cheese and Olive Spread, Jarlsberg cheese and crackers, Cheesy Corn Puffs. y, In a bowl combine all ingredients and mix well. Cover and chill 1 to 24 hours. Use as a spread on crackers or small toasts or to stuff scooped out cherry tomatoes, celery sticks, endive or spread on cucumber and zucchini slices, eggplant and carrot rounds. Yield: cups spread. gmm mf) vmTA8m mmmr 12 teaspoon crushed dried rosemary 14 cup quick cooking barley l4cupbulgur Prepare ahead: 13 cup wild rice 2 cups chicken broth 12 teaspoon crushed dried thyme 1 ce loaf baguette-styl- e French bread Olive oil 1 cup (4 ounces) finely shredded Jarlsberg or Hickory Smoked Jarlsberg cheese 12 pound lean ground lamb 12 teaspoon salt 14 teaspoon garlic powder 18 teaspoon cayenne (red) pepper 14 cup finely chopped pitted ripe olives In a saucepan combine rice, broth, thyme and rosemary. Bring to a boil and reduce heat 14 cup low fat or fat free sour cream Cover and simmer 30 minutes. Stir in barley and bulgur and cook 15 minutes longer. Remove 40 fresh basil leaves from heat and set aside. Do not drain. h Slice baguette at intervals, about 40 slices. Brush both sides of each slice with Just before serving: and toast at 400 8 to 10 minutes, turning slices over sheet Place oil. olive on baking slices fresh mushroom 3 cups 1 tablespoon cooking oil 1 cup thinly sliced zucchini once, until lightly toasted. Remove to a rack. 1 cup thinly sliced carrots 13 cup sliced pitted ripe olives 6 green onions (or scallions), cut in Meanwhile, in a skillet or saucepan, cook ground lamb until brown, stirring frequent34 cup (3 ounces) Jarlsberg cheese, cut ly to break up chunks. Remove from heat and drain well. Stir in salt, garlic powder and pieces h cubes in 34 cup sliced celery cayenne until well blended. Add cheese, olives and sour cream. Toss to mix well. heat 5 minutes. Spread about 1 rounded teaspoon meat mixture on each baguette slice. Place on bakHeat oil in large skillet or wok. Add carrots and stir-fr- y over medium-hig- h ing sheet. Broil 4 to 5 inches from heat 1 to 2 minutes, or until bubbly and cheese is melAdd onion and celery and stir-fr- y 3 minutes. Add mushrooms and zucchini and stir-fr- y 3 minted. While still hot, press a fresh basil leaf on top of each. Serve warm. Makes 40 utes, or until all vegetables are tender. Stir in grain mixture and olives. Return to heat and cook until just heated through, stirring bruschettas (20 appetizer servings). Bruschettas may be heated on a grill rather than broiled, if desired. Place on a piece occasionally. Add cheese and toss just to mix. Serve immediately. Serves 6. foil. Grill over coals with hood down, until just bubbly and cheese is meltNote: Grain mixture can be prepared ahead: cool and store covered in refrigerator. Heat of heavy-dut- y and serve as above. mixture. Also, 1 box ed. Garnish slightly, in microwave or oven, before combining with stir-fr- y can be toasted and stored up to 24 hours in a plastic bag. Meat mixBread slices Note: long grain and wild rice mix can be substituted for wild rice, bulgur and barley in this recipe. be prepared ahead and refrigerated, in a covered container, up to 24 hours. vegetables as ture can Prepare mix according to package directions, then combine with and broiling or grilling will take 10 minutes. Assembly above. LJQ1U111L1XUUIIM 12-inc- , 14-inc- stir-frie- ; |