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
®