2B — THE OBSERVER & BAKER CITY HERALD
SIMPLE
breast deli meat
(total 4 ounces)
Continued from Page 1B
1/4 cup mayonnaise
1 tablespoon whole grain
Dijon mustard or spicy
brown mustard (not
yellow mustard)
1 to 2 teaspoons hot chile oil
or red pepper hot sauce
4 ciabatta rolls (total
12 ounces)
8 thin slices Black Forest
or other smoky ham
(total 4 ounces)
8 thin slices havarti or
provolone cheese
(total 4 ounces)
12 thin slices peppered
salami or hot capicola
(total 3 ounces)
1/2 small red onion, very
thinly sliced, well rinsed
1 roasted red bell pepper
(bottled is fi ne), rinsed,
sliced into 8 strips
8 thin slices roast turkey
TUESDAY, FEBRUARY 23, 2021
HOME & LIVING
the inside well. Put the tops of
the rolls in place. Wrap each
sandwich well in a large square
of heavy-duty aluminum foil.
1. Mix red wine vinaigrette,
Refrigerate several hours or
olives, celery and carrots in a
small dish. (Refrigerate covered overnight.
6. Heat oven to 400 degrees.
up to several days.)
Put
sandwiches (still wrapped
2. Mix mayonnaise, mustard
in
foil)
in a single layer on a
and chile oil in a small dish.
baking
sheet. Bake until nicely
(Refrigerate covered up to
heated
through, 15 to 20 min-
several days.)
utes.
Serve
hot with plenty of
3. Split rolls in half hori-
napkins.
zontally. Remove some of the
bread from the inside of the
tops of the rolls. (Save excess
Simple red wine
bread pieces for another
vinaigrette
use.) Spread the mayonnaise
Mix 1/3 cup extra-virgin olive
mixture over the cut side of the
oil,
3 tablespoons red wine
bottoms of the rolls.
vinegar,
2 teaspoons balsamic
4. Layer the ham on the bot-
vinegar,
1/2 teaspoon smooth
toms of the rolls. Top with the
or
grainy
Dijon mustard, 1/4
salami and 1 slice of cheese.
teaspoon
salt, 1/4 teaspoon
Top with red onion, roasted
thyme
and
several grinds black
pepper, then the second slice
pepper
in
a
jar with a tight-fi t-
of cheese. Top with turkey.
ting
lid.
Shake
well. Let stand at
5. Spoon the olive mixture
room
temperature
up to 2 days
over the insides of the tops of
or
refrigerate
for
several
weeks.
the rolls being sure to moisten
DEER
You can surround your gar- methods must be used. Repel-
den with strips of sheet metal lents remind deer of predators.
Continued from Page 1B
covered with mulch. Deer
Use blood meal, animal scents
• Create an uninviting
dislike shaky ground.
and urine smell like predators.
entryway. Deer are creatures
• Use xeriscape techniques.
Once deer adapt to your
of habit and tend to enter your Do more with less variety of
garden, they will adopt it.
property the same way. Con-
plants. Eliminate green turf
Combine techniques to pre-
centrate deer-resistant plants and substitute gravel paths.
vent unwanted dinner guests
there. Also line your property Use drought-tolerant plants
from adapting.
with uninviting plants and
that are tough and taste bad.
If you have garden ques-
they will tend to pass you up
• Words of caution: starving tions or comments, please
completely.
deer forsake preferences. If
write to greengardencolumn@
Keep tall grass trimmed to deer pressure is high in your
yahoo.com. Thanks for read-
discourage bedding down or
area, then more desperate
ing!
loitering. Pick fruit promptly
and clean up rotten fallen fruit.
In the fall, till under peas,
beans and corn as soon as
harvest is done.
• Be deceptive. Mix confus-
ing plant combinations togeth-
er. Surround hosta and phlox
with rudbeckia, hellebores and
lamb’s ears. Then your good
stuff is guilty by association.
Deer won’t leap if they can’t
see what’s on the other side.
Prevent them from having
a view of your garden. Solid
hedges of rugosa roses or juni-
per help. Terraces deter deer
215 Elm Street La Grande (541) 963-5440
for the same reason.
GREEN AND SPICY
BROCCOLI SOUP
or farmer’s cheese
Sliced green onions
Prep: 15 minutes
Cook: 10 minutes
Makes: 6 cups, 4 servings
1. Separate broccoli fl orets
from the stems. Cut fl orets
into bite-size pieces. You
should have 4 very full cups.
Slice the stems very thinly.
You’ll have about 2 cups.
2. Heat 6 cups water or
broth to a boil in a large
saucepan. Add broccoli stems
and seasoning blend. Cook
uncovered, 2 minutes. Stir
in broccoli fl orets. Continue
cooking, uncovered, stirring
occasionally, until broccoli is
fork-tender, 3 to 4 minutes.
Turn off the heat. Scoop out
and set aside about 1 cup of
the cooking liquid — you’ll use
this for reheating.
3. Use a slotted spoon to
transfer about two-thirds of
the broccoli to a blender. (You
may need to work in batches
depending on the size of
your blender.) Add a couple
ladles full of the cooking liquid
remaining in the pan to the
blender. Cover with blender
If desired, replace water
with 6 cups low-sodium
chicken or vegetable broth
for a richer soup. Toasted
pistachio or walnut oil tastes
great here in place of olive oil
or cream.
3 broccoli crowns, about 1
pound total, OR 6 cups
small broccoli fl orets
(12 to 14 ounces)
6 cups water OR low-sodium
chicken or vegetable broth
1/2 to 1 teaspoon spicy
Cajun or Creole seasoning
blend (such as Tony
Chachere’s Original Creole
seasoning blend)
2 tablespoons extra-virgin
olive oil OR heavy
whipping cream
Crumbled cheese, such as
mild goat cheese, feta
lid and then place a towel over
the lid to prevent hot liquid
from splashing about. Puree
smooth. Return puree to the
saucepan with the remaining
broccoli and cooking liquid.
4. Reheat soup to a gentle
simmer. Add enough of the
reserved cooking liquid to give
the soup a light cream consis-
tency. Season to taste with salt
if needed. Serve in deep bowls
or mugs drizzled with oil or
cream. Garnish with cheese
and onions.
Note: You can use an immer-
sion blender to nearly puree
soup. Be sure to leave some
pieces of broccoli visible.
For All your
Meat processing
needs
VISIT BAKER’S MOST
INTERESTING STORE
Baker County
Store is open 24 hours
CUSTOM MEATS
7 am to 7 pm Take Out Only
2390 11th Street
Baker City OR.
Take out and Catering is Available.
515 Campbell Street Baker City
541-523-4318
Owners Del & Jana
Woodcock
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BAKER CITY LOCATIONS
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