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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (June 8, 2016)
SIUSLAW NEWS ❚ WEDNESDAY, JUNE 8, 2016 5 B Traditional Indian cuisine sans the spiciness In spite of its reputation, Indian food is not always spicy. For example, Northern Indian uses cashews to make a sauce that’s complex despite its minimal ingredients. h ose who love Indian food but want to scale back on the spice can consider the following recipe for “Chicken in Cashew Nut Sauce” from Ruta Kahate’s “5 Spices, 50 Dishes” (Chronicle Books). CHICKEN IN CASHEW NUT SAUCE Serves 4 3 1 3⁄4 4 1 tablespoons canola oil, divided large yellow onion, thinly sliced cup water, divided ounces i nely ground raw unsalted cashews teaspoon i nely grated fresh ginger 1 teaspoon i nely grated garlic (about 2 large cloves) 1⁄2 teaspoon cayenne 1 tablespoon unsalted butter 11⁄2 teaspoons salt 4 skinless, boneless chicken breasts (about 11⁄2 pounds), tenderloins removed 1⁄2 cup plain whole or low-fat yogurt, whisked Heat 2 tablespoons of the oil in a medium skillet and fry the onion until well browned. Cool slightly and then use a food processor to grind the browned onion with 1⁄4 cup of the water, the cashews, ginger, garlic, and cayenne until it forms a smooth, thick paste. In a large saucepan, heat the remaining 1 tablespoon oil along with the butter. Add the cashew-onion paste and stir constantly over medium heat, deglazing the pan by adding a few tablespoons of water and using a spatula to loosen the browned bits until the sauce has browned evenly. h is should take about 5 minutes. h in out the sauce with the remaining 1⁄2 cup water and stir in the salt. Add the chicken and turn to coat well with the sauce. Simmer, covered, over low heat until the chicken is cooked through but is not overdone, 8 to 10 minutes. You can discreetly pierce the thickest part of a breast with a paring knife and check for doneness. Carefully turn the chicken breasts over once during cooking. Turn of the heat. Remove the chicken breasts to a serving platter, gently stir the yogurt into the sauce and mix well. Immediately pour the sauce over the chicken and serve. If the dish has to sit for a while, return the chicken breasts to the pan at er you have stirred in the yogurt and cover to keep warm. 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 Surfside Restaurant & Lounge Only Ocean View Restaurant in Lane County ● Serving Breakfast, Lunch and Dinner seven days a week x Award winning clam chowder x x Featuring Feat Fe atur urin ing g a cl clas assi sicc Northwest Nort No rthw hwes estt Cu Cuis isin ine e classic Cuisine www.bayviewl orence.com 85625 Hwy 101 @ Best Western Pier Point Inn 541. 590.3000 • 7 Days - 4-9. Mo’s Mo’s Hi, Welcome Restaurant to ® ~ FEATURED LOW-CARB SELECTIONS ~ SHRIMP MEDLEY FOR ONLY $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 Green Beans or Mixed Steamed Veggies and a Shrimp Dinner Salad and for dessert... SNICKER OR PEANUT BUTTER PIE FOR $5.95. NEW ITEMS Local, fresh and savory dining with a view. COMPLIMENTARY APPETIZER 541-997-8263 88416 1st Avenue Florence Pork for Ribs BBQ Mo's PORK RIBS: in Baby Every Month has brought special Back "Motivation Kids" with the tables which raise money James for local Gang charities that are devoted to BBQ Sauce helping the wellbeing of local children. This month Relay BLACKENED For Life is the local SALMON charity being CEASAR honored. SALAD w/purchase of entrée Mo’s Town, Florence • Daily 11 am - 8 pm Serving Old Bowls of comfort for Over 50 Years Bring this ad in for discount. Off er expires 06/14/16 Serving Bowls of comfort for Over 50 Years • 541-997-2185 Mo’s Old Town, Florence • Daily 11 am - 8 pm ®