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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Feb. 17, 2016)
SIUSLAW NEWS ❚ WEDNESDAY, FEBRUARY 17, 2016 9 A Fresh ingredients key to delicious dishes Fresh ingredients go a long way toward making a meal as delicious as possible. With the right ingredients, amateur cooks can prepare restaurant-quality meals for their family and friends. Whether you’re hosting a weekend brunch or a relaxed dinner party for friends, the following recipe for “Creamy Polenta With Roasted Forest Mushrooms” from Jill Lightner’s “Edible Seattle” (Sterling Epicure) is sure to please, especially if you can i nd fresh mushrooms to add that special l avor. Creamy Polenta With Roasted Forest Mushrooms Serves 4 3 1 1 1 1 3 1 1 4 1 an oven-safe sauté pan over medium-high heat, then add the mushrooms and cook, stirring, for several minutes. Season to taste with salt and pepper. Add the sprig of thyme, remove from the heat and place the pan in the oven with the polenta. 4. Melt the remaining 2 tablespoons butter in a large sauté pan over medium heat. Gently crack the eggs into the melted butter, being careful not to break the yolks. Cook slowly until the whites are set and the yolk is i rm but still sot , about 90 seconds. Remove the pan from the heat immediately. 5. To serve, divide the polenta among 4 shallow bowls. Add some of the roasted mushrooms and a slice of the Cirrus cheese. Top with one egg sunny-side up and sprinkle with chives, if using. to 4 cups whole milk (you can used low-fat milk or soy milk if you like) teaspoon crushed dried sage leaves or 2 teaspoons chopped fresh sage clove garlic, i nely minced Salt Freshly ground black pepper cup i ne polenta cup heavy cream tablespoons unsalted butter pound mushrooms, chopped into bite-size pieces sprig fresh thyme large eggs (duck or chicken) 51⁄2-ounce wheel Mt. Townsend Creamery Cirrus or other Camembert Chopped fresh chives for garnish (optional) 1. In a large pot, bring the milk to a boil. Add the sage and garlic, season with some salt and pepper, then pour in the polenta. You should season the polenta while it is cooking, so try to estimate how much salt the i nished dish will need. If you are not sure, be conservative with your guess. Stir the polenta constantly. When it has thickened, remove it from the heat. (You can make the polenta up to 3 days ahead; let cool and then store, covered, in the refrigerator.) 2. Preheat the oven to 350 F. In an oven-safe casserole, combine the cooked polenta, cream and 1 cup water. Let the polenta heat up in the oven, stirring it every 5 minutes or so. (Don’t worry if it gets brown and crispy; that just makes the polenta taste better.) Taste for seasoning, and add more salt and pepper as needed. Let it cook in the oven for 15 to 20 minutes. 3. While the polenta is in the oven, melt 1 tablespoon of the butter in Meet KATIE BURCH COME TRY OUR NEW LOCAL HUCKLEBERRY VODKA MARTINI Come in and try our new 10oz Double Cut Pork Chop Dinner. Served with Yukon mashers and greens Chocolate Fondue added to our dessert menu Friday and Saturday nights only. Served with strawberries, banana slices and cheesecake squares Open for Lunch & Dinner Tues- Saturday 11:30-8:30 Reservations Suggested. 165 M APLE S T . • 541-997-9811• WWW . MAPLESTREETGRILLE . COM Mo’s Mo’s Hi, Welcome Restaurant to ® BARTENDER for Surfside Restaurant at Drit wood Shores Q What would you make your favorite celebrity: A: French Pear Martini Q Best midnight drink: A: Shot of Hornitos with a pineapple back Q Worst thing about being a bartender is: A: being a therapist without the hourly wage ~ FEATURED LOW-CARB SELECTIONS ~ SALMON: Grilled, Poached, or Blackened SEAFOOD SLIDERS SHRIMP SKEWERS: 2 Grilled Shrimp Skewers for only $9.50 All of the above are served with CHICKEN BREAST: Boneless, Skinless Breast of Chicken and Steamed for dessert... Green Beans or Mixed Veggies and a Shrimp Dinner Salad SNICKER OR PEANUT BUTTER PIE FOR $4.95 NEW ITEMS Every Month Mo's has brought in special "Motivation for Kids" BBQ PORK RIBS: Baby Back Pork Ribs tables which raise money for local charities that are devoted to helping the wellbeing James of local Gang children. This month BBQ Sauce C.R.O.W. is the local charity being honored. with the BLACKENED SALMON CEASAR SALAD Mo’s Old Town, Florence • Daily 11 am - 8 pm ® Mo’s Town, Florence • Daily 11 am - 8 pm Serving Old Bowls of comfort for Over 50 Years Serving Bowls of comfort for Over 50 Years • 541-997-2185 Great Food & Craft Brews Wednesday dinner special: 10 oz. Prime Rib and Salad, with your choice of Pasta or Potatoes! Q Happy Hour Monday-Friday 3:00pm to 5:00pm Enjoy discount food and drink specials at the bar! Best thing about being a bartender is: A: coming up with new drinks (541) 902-8338 2 Entrées for $16 2 Breakfast o r 2 Lunch Entrees (Limited Menu) Monday - Friday 7:00am - 2:00pm Where good friends & great food come together! 1285 Bay Street in Old Town Florence S urfside Restaurant Q What is your comfort drink: A: Tsunami LIKE Surfside Restaurant ON FACEBOOK! Win Prizes! Food Specials! 88416 1 st Avenue 541-997-8263