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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (March 16, 2016)
8 A SIUSLAW NEWS ❚ WEDNESDAY, MARCH 16, 2016 Celebrate St. Patrick’s Day with a staple of Irish pub fare St. Patrick’s Day may be a celebration of the man who brought Christianity to Ireland, but one need not be Irish to don green and enjoy the festivities each March 17. Irish culture is on display each St. Patrick’s Day, and few can resist the opportunity to indulge in some green-clad revelry. While parades and music garner much of the attention on St. Patrick’s Day, food also plays a big role. Cottage pie, ot en referred to as “Shepherd’s pie,” traces its origins to the United Kingdom and Ireland. h e dish can now be found on the menu at many Irish pubs, but St. Patrick’s Day celebrants can prepare from the comforts of their own kitchens thanks to the following recipe from Laurie McNamara’s “Simple Scratch: 120 Wholesome Homemade Recipes Made Easy” (Avery). COTTAGE PIE Serves 6 potatoes. Return the pot to the stove over low heat. Add the milk and butter to the potatoes, cover, and simmer the potatoes in the milk and butter for 10 to 12 minutes. Season the potatoes with 3⁄4 teaspoon of salt and mash with a potato masher or mix with a hand mixer. Add the cheddar and stir to combine. Taste and season with more salt if needed. Use a spatula to spoon the mashed potatoes over the i lling in the baking dish and spread them out evenly. Use a fork and drag it along the top of the mashed potatoes to make ridges. h ese will crisp up and brown in the oven. Place the cottage pie on a rimmed baking sheet and slide it into the oven. Bake for 20 minutes, or until the top of the potatoes is golden and crispy and the i lling is bubbling. Combine the minced parsley and thyme. Serve large spoonfuls of the cottage pie in bowls with a sprinkle of the parsley and thyme. For the i lling: 3 tablespoons unsalted butter 2 cups diced yellow onion 1 cup diced carrot 1 cup diced celery 3 cloves garlic, minced 21⁄2 pounds ground round 2 tablespoons tomato paste 2 tablespoons unbleached all-purpose fl our 1⁄4 cup Pinot Noir (or any good dry red wine) 2 cups beef broth 1⁄4 cup Worcestershire sauce 4 sprigs fresh thyme 1 bay leaf 11⁄2 teaspoons kosher salt 1⁄2 teaspoon freshly ground black pepper 1⁄2 cup frozen peas For the mashed potatoes: 31⁄2 pounds russet potatoes, peeled and cut into large pieces Kosher salt 11⁄4 cups whole milk 4 tablespoons unsalted butter 3⁄4 cup grated sharp white cheddar cheese 1 tablespoon minced fresh fl at-leaf parsley 1 teaspoon chopped fresh thyme leaves TO MAKE THE FILLING: In a Dutch oven, melt the butter over medium-low heat. Add the onion, carrot and celery. Stir to coat the vegetables in butter, cover, and cook, stirring occasionally, for 15 minutes, until sot . Add the garlic and cook for 1 to 2 minutes more. Use a spoon to transfer the cooked vegetables to a bowl. In the Dutch oven, cook the ground beef over medium heat, breaking it into small crumbles as it cooks, until cooked through. Return the vegetables to the pot and stir in the tomato paste and fl our. Pour in the wine and cook for 2 to 3 minutes. Pour in the broth and Worcestershire sauce and add the thyme sprigs and bay leaf. Season with salt and pepper and cook, stirring occasionally, for 30 minutes. Stir in the peas and pour the i lling into a 3- to 4-quart baking dish. While the i lling is cooking, make the mashed potatoes. Preheat the oven to 400 F. Place the peeled potatoes in a pot and add cold water to cover by about 2 inches. Add a generous pinch of salt, cover, and bring to a boil. Crack the lid and cook the potatoes for 15 to 20 minutes, or until fork-tender. With the lid askew, carefully drain the water from the pot with the www.bayviewl orence.com 85625 Hwy 101 @ Best Western Pier Point Inn 541. 590.3000 • 7 Days - 4-9. The Grill & Lounge at Sandpines Local, fresh and savory dining with a view. COMPLIMENTARY APPETIZER w/purchase of entrée Bring this ad in for discount. Of er expires 3/22/16 -ATTENTION FLORENCE- SANDPINES WILL RE-OPEN FOR DINNER Beginning March 25 & 26 from 5-8pm All New menu Entrees are designed fresh to order!! Open every Friday and Saturday night Reservation accepted at: 541-997-4623 Ex 106 1201 35th Street at Kingwood, Florence Highway 101 & 35 St. 541-997-4623 GET YOUR IRISH ON St. Patty’s Day Celebration COME TRY OUR NEW LOCAL HUCKLEBERRY VODKA MARTINI Friday- Spicy Mango Shrimp Skewers over grilled salmon. Served with coconut rice and asparagus. Saturday- Buttermilk Biscuit topped with a grilled chicken breast and gravy. Served with mashed potatoes and green beans. Open for Lunch & Dinner Tues- Saturday 11:30-8:30 Reservations Suggested. 165 M APLE S T . • 541-997-9811• WWW . MAPLESTREETGRILLE . COM Surfside Restaurant/Lounge INVITES LUCKY YOU! MARCH 17TH SPECIALTY DRINKS IN THE LOUNGE IRISH FOOD / IRISH MUSIC DRAWING FOR PRIZES! CALL 541-997-8263 Great Food & Craft Brews Wednesday dinner special: 10 oz. Prime Rib and Salad, with your choice of Pasta or Potatoes! Happy Hour Monday-Friday 3:00pm to 5:00pm Enjoy discount food and drink specials at the bar! Where good friends & great food come together! 1285 Bay Street in Old Town Florence (541) 902-8338 Mo’s Mo’s Hi, Welcome Restaurant to ® ~ FEATURED LOW-CARB SELECTIONS ~ HALIBUT FISH N CHIP SANDWICH FOR $12.95 SALMON: Grilled, Poached, or Blackened CHICKEN BREAST: Boneless, Skinless Breast of Chicken SHRIMP SKEWERS: 2 Grilled Shrimp Skewers All of the above are served with and for dessert... Green Beans or Mixed Steamed Veggies and a Shrimp Dinner Salad MARIONBERRY OR PEACH COBBLER FOR $4.25 $1.00 NEW more for ITEMS ala mode Every Month Mo's has brought in special "Motivation for Kids" BBQ PORK RIBS: Baby Back Pork Ribs with the tables which raise money for local charities that are devoted to helping the wellbeing James of local Gang children. This month BBQ Sauce Project Graduation is the local charity SALMON CEASAR SALAD BLACKENED being honored. 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