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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (June 22, 2016)
8 A SIUSLAW NEWS ❚ WEDNESDAY, JUNE 22, 2016 Buy local and enjoy fresh fl avor h e notion of buying local can be applied in various ways, but perhaps no way is as satisfying as buying local foods. Local, in- season foods taste fresh, and eco-conscious foodies can enjoy their meals even more knowing the ingredients did not travel far and wide to make it onto their plates. Local, in-season seafood is both fresh and af ordable, and now is a great time to try the following recipe for “Spring Shellfi sh Stew with Kale and Pancetta” from Jill Lightner’s “Edible Seattle” (Sterling Epicure). SPRING SHELLFISH STEW WITH KALE AND PANCETTA Serves 4 1⁄4 pound pancetta, cut into 1⁄4-inch cubes 1 large yellow onion, halved and thinly sliced 3 large cloves garlic, fi nely chopped 1⁄4 to 1⁄2 teaspoon red pepper l akes, to taste 1 small (roughly 1⁄2 pound) bunch kale, stemmed and sliced into 1⁄4-inch thick ribbons Salt Freshly ground black pepper 2 cups dry white wine 1 28-ounce can peeled whole tomatoes 1 8-ounce bottle clam juice 3 cups chicken or fi sh stock 3⁄4 pound manila clams, scrubbed clean 3⁄4 pound mussels, scrubbed clean and debearded if necessary (discard any that are broken or won’t close) 1 pound halibut fi llet, cut into 1-inch cubes 3⁄4 pound (about 12) extra-large shrimp, deveined (optional) 1⁄4 cup fi nely chopped fresh l at-leaf parsley 1. Heat a large, deep soup pot over medium heat. Add the pancetta, cover, and cook until browned, stirring frequently, about 10 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate, leaving the fat in the pot. 2. Add the onion to the pot and cook until sot , about 10 minutes, stirring occasionally. Add the garlic, red pepper and kale, season to taste with salt and pepper, and cook for another 10 minutes, stirring and turning as the kale on the bottom cooks down. 3. Increase the heat to high, add the wine and simmer for 2 minutes. 4. Use your hands to break the tomatoes into small pieces and add them, along with their juices, and the clam juice, stock and pancetta to the pot. Lower the heat to medium and simmer the stew, partially covered, until the kale is sot and the tomatoes begin to break down, about 30 minutes. (You can add a little water, if too much evaporates.) Season to taste with salt and pepper. 5. Add the clams and mussels to the pot and cook, tightly covered, for 5 minutes. Add the fi sh and shrimp, if using, stirring them into the broth, and simmer, covered, until the fi sh is cooked and all the shellfi sh have opened, another 5 minutes or so. Serve piping hot in bowls, sprinkled with the parsley. (Discard any clams or mussels that won’t open.) Specialty Salads for a healthy & delicious meal! Great Food & Specialty Cocktails Indulge your craving for something fresh and satisfying with our chef’s delicious salad creations. Enjoy an extraordinary meal paired with a classic cocktail or handcrafted martini tonight… our recipe for a perfect evening. Open Daily for Lunch 11-5pm beer, wine & cocktails! Daily Happy Hour 3-5pm Happy Hour Try Our Unique NEW Philly Cheesesteak Sandwich topped w/cheese, bell peppers, onions & mushrooms. (w/side) ONLY $12 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 Weekly Free Meal Giveaway! 820 Hwy 101, Florence 541-590-3669 7am-9pm • 7 days a week Family Dining The Grill & Lounge at Sandpines Proudly serving local K-Bar Beef www.bayviewl orence.com 85625 Hwy 101 @ Best Western Pier Point Inn 541. 590.3000 • 7 Days - 4-9. Enter the Surfside Restaurant’s weekly drawing for a FREE lunch giveaway! Stop by and fill out an entry form or leave your business card, for your chance to win. We will notify one winner every Monday. 541--997--8263 st 88416 1 Ave. Florence Mo’s Mo’s Hi, Welcome Restaurant to ® ~ FEATURED LOW-CARB SELECTIONS ~ SALMON: Grilled, Poached, or Blackened BEER BATTERED HALIBUT CHICKEN BREAST: Boneless, Skinless Breast of Chicken FISH AND CHIPS $14.95 SHRIMP SKEWERS: 2 Grilled FOR Shrimp Skewers All of the above are served with Green Beans or Mixed Steamed Veggies and a Shrimp Dinner Salad and for dessert... Enter today! Call for questions or Reservations 1201 35th Street at Kingwood, Florence Highway 101 & 35 St. 541-997-4623 SNICKER OR PEANUT BUTTER PIE FOR $5.95. NEW ITEMS Local, fresh and savory dining with a view. COMPLIMENTARY APPETIZER 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. Of er expires 06/28/16 Serving Bowls of comfort for Over 50 Years • 541-997-2185 Mo’s Old Town, Florence • Daily 11 am - 8 pm ®
