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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (July 6, 2011)
Page 6 The INDEPENDENT, July 6, 2011 Food for Thought by Leslie Barnes It’s officially summer and time for summer salads, and fun with friends and family DILL VINAIGRETTE 2 T white wine vinegar 1 T fresh lemon juice 1 T minced shallot 2 T chopped fresh dill 1/4 tsp kosher salt 1/4 tsp freshly ground black pepper 1/8 tsp cayenne pepper, optional 1/2 cup extra virgin olive oil Combine vinegar, lemon juice, shallot, dill, salt, black pepper and cayenne pep- per in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Transfer the vinaigrette to a bowl or squeeze bottle. Serves 4. HERBED GREEK CHICKEN SALAD Serve with toasted pita wedges. pose, at this stage it doesn’t matter which) and the T of salt. Add the rosemary. Then, cup by cup, whisk in the rest of the flour (both the bread flour and all pur- pose). As the mixture goes from a batter to a thick dough, switch from a whisk to a wooden spoon. By the last cup of flour, you will be able to work the dough with your hands. Begin to knead it in the bowl – try to incorporate all the flour stuck to the sides and bottom of the bowl as you begin kneading. Once the bowl is pretty clean, turn the dough out onto a board and knead it well for 8 minutes. You might need some extra flour if the dough is sticky. In a large clean bowl, pour in about a T of oil and put the dough on top of it. Spread the oil all over the dough. Cover the bowl with plastic wrap and set aside to rise (in a relatively warm spot or at room temp) for an hour and a half. Spread a little olive oil in your baking pan or baking sheet (will make it easier to remove the bread). Place the dough in your baking pans or form it into free-form rounds on a baking sheet. This recipe will do two nice-sized loaves or one big one and a little one. Cover the breads and set aside for another 30 minutes. Dimple the breads with your thumb. Push in to about the end of your thumbnail, roughly 1/2 inch. Cover again and leave it to rise for its final rise, about 2 hours. With 30 minutes to go before the rise finishes, preheat your oven to 400°F. If you have a pizza stone put it in. Once the dough has done its final rise, gently paint the top with olive oil – as much as you want. Then sprinkle the coarse salt on top from about a foot over the bread; this lets the salt spread out better on its way down and helps reduce clumps of salt. Put the bread in the oven. If you are doing free-form breads, put it right on the pizza stone. Bake for a total of 20-25 minutes. If you have a water spritzer bottle, spritz a little water in the oven right before you put the bread in to create steam, and then a couple of times while the bread is baking. When the bread comes out of the oven, turn it out onto a rack within 3-5 min- utes; to keep the bottom of the bread crispy. Let cool on a rack for 10 minutes be- fore eating. Makes a large loaf and a small loaf of 1-1/2 to 2 inches thick. How much will this serve? Easily a dozen, but it’s so good you might find your- self eating more than you expect. 1 tsp dried oregano 1/2 tsp garlic powder 3/4 tsp black pepper, divided 1/2 tsp salt, divided Cooking spray 1 lb skinless, boneless chicken breast, cut into 1-inch cubes 5 tsp fresh lemon juice, divided 1 cup plain yogurt 2 tsp tahini (sesame-seed paste) 3 cloves garlic, minced 8 cups chopped romaine lettuce SOUTHWESTERN STEAK SALAD 1 cup peeled chopped English cucumber 1 cup grape tomatoes, halved 1 lb flank steak (1/2 inch thick), trimmed 6 pitted kalamata olives, halved Coarse salt and ground pepper 1/4 cup (1 oz) crumbled feta cheese 2 hearts romaine lettuce, torn Combine oregano, garlic powder, 1/2 tsp pepper, and 1/4 tsp salt in a bowl. Heat 1 avocado, halved, pitted, peeled, and diced Please see page 18 a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chick- en and spice mixture; sauté until chicken is done. Drizzle with 1 T lemon juice; stir. Remove from pan. Combine remaining 2 tsp lemon juice, remaining 1/4 tsp salt, remaining 1/4 tsp pepper, yogurt, tahini, and garlic in a small bowl; stir well. Combine lettuce, cucumber, tomatoes, and olives. Place 2-1/2 cups of lettuce mixture on each of 4 plates. Top each V ERNONIA F OURSQUARE C HURCH F IRST B APTIST C HURCH P IONEER B APTIST F ELLOWSHIP serving with 1/2 cup chicken mixture and 1 T cheese. Drizzle John Cahill, Pastor Pastor John D. Murray Carl Pense, Pastor each serving with 3 T yogurt mixture. 939 Bridge Street, Vernonia 359 “A” Street, Vernonia 850 Madison Avenue, Vernonia Serves 4. 503-429-1161 503 860-3860 503 429-1103 Church Directory FOCACCIA BREAD WITH ROSEMARY 1 pkg dry yeast 1/3 cup warm water, about 100° 2-1/4 cups tepid water 2 T good quality olive oil, plus more for the pan and to paint on top of the bread 3 cups bread flour 4-1/2 cups all-purpose flour 1 T salt, plus coarse salt (fleur de sel if you have it, otherwise Kosher salt) for sprinkling over the top 2-3 T finely chopped fresh rosemary (can use sage or other herbs such as thyme or oregano, but whatever herb you use, do use fresh herbs, do not use dried) Stir the yeast into the 1/3 cup of slightly warm-to-the-touch wa- ter and let it rest for 10 minutes. In a large bowl, pour in 2-1/4 cups of tepid water and 2 T olive oil. After the yeast has rested for 10 minutes and has begun to froth, pour it into the water-oil mixture. Whisk in 2 cups of flour (either the bread flour or the all pur- Sunday Worship Service: 10:30 a.m. Children’s Sunday School Sunday School 9:45 a.m. Sunday Worship Service 11:00 a.m. Wednesday Prayer Meeting 7:00 p.m. S EVENTH D AY A DVENTIST Larry Gibson, Pastor 2nd Ave. and Nehalem St., Vernonia 503 429-8301 Morning Worship, 11:00 a.m. Sabbath School 9:30 a.m. A SSEMBLY OF G OD Wayne and Maureene Marr 662 Jefferson Ave., Vernonia, 503 429-0373 Sunday School 9:45 a.m. Morning Worship 11:00 a.m S T . M ARY ' S C ATHOLIC C HURCH Rev. Luan Tran, Administrator 960 Missouri Avenue, Vernonia 503 429-8841 Mass Sunday 12:00 Noon Religious Educ. Sunday 10:30 a.m. V ERNONIA C OMMUNITY C HURCH Ralph Young, Pastor 957 State Avenue, Vernonia 503 429-6790 Sunday Bible Classes 9:00 a.m. Family Praise & Worship 10:30 a.m. Wednesday Prayer 6:30 p.m. Thursday Ladies Study 7:00 p.m. Nursery 10:15 a.m. Vernonia Community Preschool www.pbfalive.com Sunday School 9:45 a.m. Sunday Morning Worship 11:00 a.m. Thursday Prayer 7:00 p.m. N EHALEM V ALLEY B IBLE C HURCH 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. V ERNONIA C HRISTIAN C HURCH C HURCH OF J ESUS C HRIST OF L ATTER D AY S AINTS 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) Various Home Group Meetings 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.