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
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88416 1 st Avenue
541-997-8263