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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Nov. 2, 2016)
10 A SIUSLAW NEWS ❚ WEDNESDAY, NOVEMBER 2, 2016 Potpie with a twist As warm weather slowly turns cold, certain dishes that don’t make much sense serving during the summer start to sound more appealing. Potpie is one such dish. Cooks who want to try something new with potpie can try the following recipe for “Tortellini & Pancetta Potpie” from Elinor Klivans’ “Potpies: Yumminess in a Dish” (Chronicle Books). TORTELLINI & PANCETTA POTPIE Makes 6 servings 6 1 1 2 1⁄4 3⁄4 1⁄3 1⁄4 1⁄8 1⁄8 9 9 cup lightly packed, coarsely chopped fresh basil cup chicken broth (low sodium, if canned) cup heavy whipping cream cup freshly grated Parmesan cheese teaspoon salt teaspoon freshly ground black pepper ounces cheese-fi lled egg tortellini ounces cheese-fi lled spinach tortellini Extremely Flaky Sour Cream Crust (see below) ounces pancetta, cut into 1⁄2-inch pieces tablespoon plus 1 teaspoon olive oil cup fi nely chopped onion large cloves garlic, fi nely chopped www.bayviewfl orence.com 85625 Hwy 101 @ Best Western Pier Point Inn 541. 590.3000 • 7 Days - 4-9. 1. Position a rack in the middle of the oven. Preheat the oven to 400 F. Rub 1 teaspoon olive oil inside a baking dish with an 8-cup capacity. 2. In a medium skillet, cook the pancetta pieces over medium heat until the edges brown, about 10 minutes. Transfer the pancetta to a large bowl. In the same skillet, heat the 1 tablespoon olive oil over medium heat for 1 minute. Add the onion and cook until it soft ens, about 5 minutes. Add the garlic and basil and cook for 1 minute. Stir in the chicken broth and adjust the heat to cook it at a gentle boil until it is reduced to about 1⁄2 cup, about 5 minutes. Add the cream, bring to a boil, then immediately remove the pan from the heat. Stir in the Parmesan cheese. Stir the sauce into the pancetta in the bowl. Add the salt and pepper and taste for seasoning. Set aside. 3. In a large pot of salted boiling water, cook the tortellini for 5 minutes. Drain the tortellini well and stir them into the pancetta and sauce to coat them with sauce. Transfer the pasta to the baking dish. EXTREMELY FLAKY Sour Cream Crust 1 1⁄2 1⁄4 1 1⁄4 Local, fresh and savory dining with a view. Introducing PRIME RIB SATURDAY Slow Roasted/Hand Carved Where good friends & great food come together! Wednesday dinner special: 10 oz. Prime Rib and Salad, with your choice of Pasta or Potatoes! Great Food Happy Hour • Monday-Friday 3:00pm to 5:00pm Enjoy discount food and drink specials at the bar! 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 Fe Feat atur urin ing g a cl clas assi sicc Northwest Nort No rthw hwes estt Cu Cuis isin ine e Featuring classic Cuisine cup unbleached all-purpose fl our teaspoon baking soda teaspoon salt stick cold unsalted butter, cut into 16 pieces cup cold sour cream 1. To make the pastry in an electric mixer: Sift the fl our, baking soda and salt into a large bowl. Add the butter pieces and mix them with an electric mixer on low speed until the largest of the butter pieces are the size of small lima beans, about 1 minute. Th e butter pieces will be diff erent sizes and there will still be some EVERY THURSDAY 5-8PM loose fl our. Add the sour cream and continue mixing until large clumps of smooth dough that pull away from the sides of the bowl form, about 30 seconds. Enjoy all the hand-battered, golden fried cod you can eat! Stop the mixer and scrape the Served with seasoned french fries, tangy coleslaw and delicious tartar sauce. beaters clean, if needed. To make the pastry by hand: Sift the fl our, baking soda and salt into a large bowl. Use a pastry blender, your fi ngertips or 2 dinner knives to combine the fl our mixture and the butter until lima bean-size pieces form. Add the sour cream and stir with a large spoon for about 2 minutes until clumps of smooth dough form. 2. Form the dough into a smooth ball, fl atten it into a 6-inch disk, wrap it in plastic wrap, and refrigerate for 30 to 60 minutes. You will see small pieces of butter in the dough. Th is is good and contributes to the fl aky texture. Th e dough is 1297 Bay Street Florence • 541-997-1133 now ready to roll and use in the recipe. YOU CAN EAT ll A COD FISH & CHIPS ONLY $12 www.bridgewaterfi shhouse.com 541-997-8263 88416 1st Avenue Florence Mo’s Hi, Welcome Restaurant to ® ~ FEATURED LOW-CARB SELECTIONS ~ Grilled, Poached, or Blackened COD SALMON: GRILLED OR BLACKENED CHICKEN BREAST: Boneless, Skinless Breast of Chicken SANDWICH FOR ONLY $8.95 SHRIMP SKEWERS: 2 Grilled Shrimp Skewers All of the above are served with and for Veggies dessert... Green Beans or Mixed Steamed and a Shrimp Dinner Salad PEANUT BUTTER OR SNICKER PIE FOR ONLY $5.95 NEW ITEMS Baby Back Pork for Ribs BBQ PORK Every Month Mo's has RIBS: brought in special "Motivation Kids" with the tables which raise money for local charities that are devoted to James Gang BBQ Sauce helping the wellbeing of local children. This month Siuslaw STEAM Camp is the local charity CEASAR being honored. SALAD BLACKENED SALMON 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 Handcrafed Sandwiches Authentic European Cuisine straight from Mari’s Kitchen at: created to mouthwatering perfection! All of our fresh menu items are made to order, so exactly what you want is exactly what you get. Open Daily for Lunch menu offered from 11-6pm Happy Hour menu daily from 3-6pm Beer, Wine, Cocktails Daily Happy Hour 3-6pm ~~~~~~~~~~~~~~~~~~~~~~~~~TO START~~~~~~~~~~~~~~~~~~~~~~~~~ GARDEN GREEN SALAD Garden greens with tomatoes, onions, cucumber, olives and topped with feta or gorgonzola cheese with choice of dressing. 5 ~~~~~~~~~~~~~~~~~~~~~~~~FOR LUNCH~~~~~~~~~~~~~~~~~~~~~~~~ CRAB AND SHRIMP BURGER Dungeness Crab burger topped with sautéed onions, 2 large prawns, tomato and lettuce. Served on a bun with Romanian potato salad. 17 ~~~~~~~~~~~~~~~~~~~~~~~~FOR DINNER~~~~~~~~~~~~~~~~~~~~~~~ The Grill & Lounge at Sandpines 1201 35th Street at Kingwood, Florence Highway 101 & 35 St. 541-997-4623 SAGANAKI (MUSSELS) In shell mussels, cooked in tomato sauce, garlic, white wine and garlic over pasta. Topped with fresh basil, feta cheese and side of European crusted bread. 15 Open for Lunch & Dinner Thursday - Tuesday 11:30-8:30 Reservations Suggested. 165 M APLE S T . • 541-997-9811• WWW . MAPLESTREETGRILLE . COM
