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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Jan. 4, 2017)
8 A SIUSLAW NEWS ❚ WEDNESDAY, JANUARY 4, 2017 A tailor-made tart for brunch A LL NEW DINNER SPECIAL! 2 Entrees FOR $20.00 Sunday - Thursday 4pm-6pm AND Don’t forget our 2 FOR $16.00 Breakfast and Lunch Menus Monday - Friday Surfside Restaurant Call: 541-997-8263 Mo’s Mo’s Hi, Welcome Restaurant to ® ~ FEATURED LOW-CARB SELECTIONS ~ GRILLED OR Poached, BLACKENED or Blackened SALMON: Grilled, CHICKEN BREAST: Boneless, Skinless Breast of Chicken SHRIMP SKEWERS SHRIMP SKEWERS: 2 Grilled Shrimp Skewers FOR $12.95 All of the ONLY above are served with Green Beans or Mixed and Steamed Veggies and a Shrimp Dinner Salad for dessert... SNICKER OR PEANUT BUTTER PIE FOR NEW ITEMS $5.95 Every Month Mo’s has brought in special “Motivation for Kids” BBQ PORK RIBS: Baby Back Pork Ribs with tables which raise money for local charities that are devoted to helping the wellbeing of local children. month James Gang BBQ This Sauce Siuslaw STEAM Camp is the local charity being honored. the BLACKENED SALMON CEASAR SALAD 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 Where good friends & great food come together! Brunch is a great way to enjoy a lazy weekend morning and early aft ernoon. Unlike the hustle and bustle of weekdays, weekend mornings can oft en be enjoyed at a more leisurely pace. Restaurants make substantial sums of money on weekend brunch specials, but home cooks can make brunch in the comforts of their own kitchens as well. Th is “Grape Tomato and Blue Cheese Tart” from Betty Rosbottom and Susie Cushner’s “Sunday Brunch” (Chronicle Books) makes the perfect fl aky food to serve at brunch. 2 1 teaspoons olive oil teaspoon balsamic vinegar Kosher salt 11⁄2 tablespoons chopped fl at-leaf parsley 2 green onions, chopped to include 2 inches of the green parts 1. Arrange a rack at a center position and preheat the oven to 375 F. Have ready a 9-inch tart pan with a removable bottom. 2. For the crust: Place the fl our, cream cheese, butter, salt, and cayenne in a food processor; pulse until the mixture resembles Wednesday dinner special: coarse meal. Remove and knead the mixture into a smooth Grape Tomato and Blue Cheese Tart 10 oz. Prime Rib and Salad, mass and then press it with your fi ngers in an even layer into Serves 6 with your choice of the bottom (not up the sides) of the tart pan. Smooth the Pasta or Potatoes! dough with the back of a spoon. Freeze the tart shell for 15 Crust minutes to fi rm, and then bake the crust until golden brown, 1 cup all-purpose fl our 4 ounces cream cheese, chilled and cut into 1⁄2-inch pieces 30 minutes. Remove the tart shell from the oven and cool for 8 tablespoons unsalted butter, chilled and cut into 1⁄2-inch about 5 minutes but retain oven temperature. Happy Hour • Monday-Friday 3:00pm to 5:00pm Enjoy discount food and drink specials at the bar! 3. For the topping: Sprinkle the cheese evenly over the crust. pieces Arrange the tomatoes in a circular pattern and in a single 1⁄4 teaspoon salt 1285 Bay Street in Old Town Florence • (541) 902-8338 layer over the cheese, cut-sides up. You may not need to use 1⁄8 teaspoon cayenne pepper all of the tomatoes. Whisk together the olive oil and vinegar and drizzle over the tomatoes, and then sprinkle with salt. EVERY THURSDAY 5-8PM Topping 4 ounces creamy blue cheese, Place the tart on a baking sheet to catch any drippings and return to the oven and bake until the cheese has melted and fi nely crumbled 2 cups grape tomatoes, halved the tomatoes are hot, 10 to 12 minutes. 4. Cool the tart for 5 to 10 minutes and then remove the length-wise (see note) Enjoy all the hand-battered, golden fried cod you can eat! sides of the tart pan. (Th e tart Served with seasoned french fries, tangy coleslaw and delicious tartar sauce. can be made 3 hours ahead. Leave the tart cool at room temperature and reheat in a preheated 350 F oven until warmed through, 8 to 10 minutes.) created to 5. Mix together the parsley and green onions, and mouthwatering perfection! sprinkle over the tart. Cut the All of our fresh menu items are made tart into 6 wedges and serve. to order, so exactly what you want is Note: Small grape tomatoes, exactly what you get. which have a sweet fl avor, work better than larger Open Daily for Lunch menu offered from 11-6pm cherry tomatoes in this recipe Happy Hour menu daily from 3-6pm and can be used year-round. Beer, Wine, Cocktails However, in the summer, feel free to try the tart with one of your favorite varieties. Sweet ones that are on the small side at Sandpines work best. Great Food YOU CAN EAT ll A COD FISH & CHIPS ONLY $12 Handcrafted Sandwiches Daily Happy Hour 3-6pm The Grill & Lounge 1297 Bay Street Florence • 541-997-1133 www.bridgewaterfi shhouse.com 1201 35th Street at Kingwood, Florence Highway 101 & 35 St. 541-997-4623
