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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (April 1, 2010)
Page 6 The INDEPENDENT, April 1, 2010 Food for Thought by Leslie Barnes I’m a huge fan of recipes that can be made ahead of time and frozen for a later date. Going to the freezer for a frozen meal and having it be homemade is a great feeling. Make it fun, plan several meals with friends and have a cooking party. Cooking with other people is always more fun and the prep and clean up is shared. Enjoy. RED WINE POT ROAST WITH SHITAKE MUSHROOMS 1 cup boiling water 1/2 oz dried shitake mushrooms 1 4-lb boneless beef chuck roast, trimmed 1 tsp salt 1/2 tsp pepper 1/2 tsp cayenne pepper, optional 2 T extra-virgin olive oil 1 large onion, coarsely chopped 2 celery stalks with some leaves, cut into 1/2-inch thick slices 4 garlic cloves, smashed 1 tsp marjoram low-salt chicken broth or beef broth 1 28-oz can whole peeled tomatoes, drained 1 cup dry red wine Preheat oven to 300°F. Add 1 cup boiling water to mushrooms, cover, and let stand until soft, about 15 minutes. Using slotted spoon, transfer mushrooms to cutting board. Chop coarsely. Reserve mushrooms and broth separately. Sprinkle beef with salt, pepper and cayenne pepper. Heat oil in heavy large ovenproof pot over medium- high heat. Add beef and cook until brown on all sides, 3⁄4 tsp freshly ground black pepper 4 cloves garlic minced 1-1⁄2 cups chopped celery (4 stalks) 1-1⁄2 cups chopped carrots (3 carrots) 1-1⁄2 cups chicken stock 2 T tomato paste 2 T good red wine vinegar 4 (8-oz) center-cut salmon fillets, skin removed about 15 minutes total. Transfer beef to large plate. Place pot over medium heat. Add onion and celery. Sprinkle with salt and pepper and sauté until beginning to brown, about 8 minutes. Add garlic, marjoram, and reserved shitake mushrooms; sauté 1 minute. Using hands, crush tomatoes, one at a time, into pot. Cook 3 minutes, stirring frequently and scraping up browned bits from bottom of pot. Add wine; boil 5 minutes. Add reserved mushroom broth, leaving any sediment be- hind. Boil 5 minutes. Return beef and any accumulated juices to pot. Cover; transfer to oven. Cook 1-1/2 hours. Turn beef and continue cooking until tender, about 1-1/2 hours longer. (Can be made two days ahead. Cool slightly. Refrigerate uncovered until cool. Cover and keep re- frigerated.) Transfer beef to cutting board; tent with foil. Spoon fat from surface of juices in pot. Bring juices to boil; cook until liquid is reduced to 4 cups, about 7 minutes. Season with salt and pepper. Cut beef into 1/2-inch-thick slices. Transfer to plat- ter. Spoon juices over and serve. Serves 6-8. SALMON WITH LENTILS 1⁄2 lb lentils 1⁄4 cup good olive oil, plus extra for salmon 2 cups chopped yellow onions 1 tsp thyme 1 tsp kosher salt Weather is reason for tire extension From page 1 streets, county roads and state highways. Other types of trac- tion tires are available. These traction tires meet Rubber Manufacturers Association standards for use in severe snow conditions and carry a special symbol on the tire side- wall showing a three-peaked mountain and snowflake. Re- search shows these tires pro- vide better traction than stud- ded tires when used on bare Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain. Meanwhile, heat the oil in a sauté pan, add the onions, thyme, salt, and pepper and cook over medi- um heat for 10 minutes, until the onions are translu- cent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste. Preheat the oven to 450 degrees F. For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 min- utes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot. Serves 4. pavement. Drivers with studded snow tires on their vehicles in Ore- gon after the deadline can be charged with a Class C traffic violation, which currently car- ries a minimum $190 fine. Church Directory V ERNONIA F OURSQUARE C HURCH S T . M ARY ' S C ATHOLIC C HURCH P IONEER B APTIST F ELLOWSHIP Carl Pense, Pastor 850 Madison Avenue, Vernonia 503 429-1103 Sunday Worship Service: 10:30 a.m. Children’s Sunday School Rev. Luan Tran, Administrator 960 Missouri Avenue, Vernonia 503 429-8841 Mass Sunday 12:00 Noon Religious Educ. Sunday 10:30 a.m. John Cahill, Pastor 939 Bridge Street, Vernonia 503-429-1161 Sunday School 9:45 a.m. Sunday Morning Worship 11:00 a.m. Wednesday Prayer 7:00 p.m. S EVENTH D AY A DVENTIST V ERNONIA C OMMUNITY C HURCH Larry Gibson, Pastor 2nd Ave. and Nehalem St., Vernonia 503 429-8301 Morning Worship, 11:00 a.m. Sabbath School 9:30 a.m. Grant Williams, Pastor 957 State Avenue, Vernonia 503 429-6790 Sunday Breakfast 9:00 a.m. Morning Worship 9:45 a.m. Children and Nursery 10:00 a.m. Youth Group 6:00 p.m. Preschool Mon. & Wed. 9:00 a.m. Wednesday Prayer 6:00 p.m. Tues. & Fri. Adult Volleyball 7:00 p.m. A SSEMBLY OF G OD e bait, If you don’t avoid th hook. you’ll end up on the Wayne and Maureene Marr 662 Jefferson Ave., Vernonia, 503 429-0373 Sunday School 9:45 a.m. Morning Worship 11:00 a.m F IRST B APTIST C HURCH 359 “A” Street, Vernonia 503 429-4027 Sunday School 9:45 a.m. Sunday Worship Service 11:00 a.m. Wednesday Prayer Meeting 7:00 p.m. V ERNONIA C HRISTIAN C HURCH Sam Hough, Minister 410 North Street, Vernonia 503 429-6522 Sunday School 9:45 a.m. Sunday Worship 11:00 a.m. (meets in Youth & Family Center) Home Group Meeting throughout the week at various locations N EHALEM V ALLEY B IBLE C HURCH C HURCH OF J ESUS C HRIST OF L ATTER D AY S AINTS Gary Taylor, Pastor Grant & North Streets, Vernonia 503 429-5378 Sunday School 10:00 a.m. Morning Worship 11:00 a.m. Nursery available Wednesday Service 7:00 p.m. Marc Farmer, Branch President 1350 E. Knott Street, Vernonia 503 429-7151 Sacrament Meeting, Sunday 10 a.m. Sunday School & Primary 11:20 a.m. Relief Society, Priesthood and Young Women, Sunday 12:10 p.m.