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The INDEPENDENT, March 7, 2012
Food for Thought
by Leslie Barnes
Spring is in the air and the vegetables are coming, enjoy
this chicken and spring veg recipe. If the snow decides to
linger, make a batch of chowder to warm up.
POTATO and CORN CHOWDER with BACON and
CHANTERELLE MUSHROOMS
7 bacon slices, cut crosswise into 1/4-inch-wide strips
1-1/2 cups finely chopped onion
1-1/2 cups finely chopped leeks (white and pale green
parts only; about 2 medium)
3/4 cup finely chopped celery
2-4 cloves garlic, minced
6 oz fresh chanterelle mushrooms, thickly sliced
1 tsp thyme
2 T white wine
1-3/4 lbs potatoes, peeled, cut into 1/2-inch cubes
4 cups low-salt chicken broth
2 cups yellow corn, frozen or fresh
3 cups half & half
Heat heavy large pot over medium-high heat. Add bacon and sauté until crisp,
about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 3 T pan
drippings; add onion, leeks and celery to the pot. Sauté about 4 minutes. Add gar-
lic, mushrooms, thyme and white wine, sauté about 5 minutes, until mushrooms
are tender. Add chicken broth and potatoes. Simmer until potatoes are almost ten-
der, stirring occasionally, about 10 minutes. Stir in corn and half & half. Simmer
chowder until potatoes are tender, about 5 minutes longer.
Season to taste with salt and pepper. For an added kick, give it a pinch or two
of cayenne pepper.
Ladle chowder and serve.
Serves 6-8.
HERBED CHICKEN
with SPRING VEGETABLES
1/4 cup chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves
3 cloves garlic, minced
1 tsp fennel seeds
1/4 tsp red pepper flakes
Kosher salt
Freshly ground black pepper
Church Directory
V ERNONIA F OURSQUARE C HURCH
C OVENANT C HURCH V ERNONIA
Carl Pense, Pastor
850 Madison Avenue, Vernonia
503 429-1103
Sunday Worship Service: 10:30 a.m.
Children’s Sunday School
Pastor John D. Murray
359 “A” Street, Vernonia
503 860-3860
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.
3 boneless, skin-on chicken breasts
3 bone-in, skin-on thighs
3 T olive oil
1 T butter
6 shallots, trimmed and peeled
8 oz baby carrots, peeled and trimmed, but leaving on
a bit of green tip
1 cup chicken broth
6 oz snap peas, trimmed
4 oz morel mushrooms
Preheat the oven to 375°F.
In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper
flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces
on a work surface. Gently loosen the skin of the chicken and push the herb mix-
ture under the skin. Season the chicken all over with salt and pepper.
Warm the olive oil in a large skillet over medium-high heat. When the oil is hot,
place the chicken in the pan, skin side down. Cook until the skin is crispy and gold-
en, about 5 minutes. Turn the chicken and cook the same way on the other side.
Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin
side up again, and finish cooking in the oven, about 15 minutes.
Meanwhile return the same pan to medium heat. Add 1 T of butter. When the
butter has melted add the shallots and carrots. Sprinkle with salt and pepper. Cook
until tender and golden in places, about 7 minutes. Add the chicken broth and
scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap
peas and mushrooms. Simmer over low heat until the vegetables are tender and
the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if
necessary.
Remove chicken from the oven. Spoon the vegetables onto a serving platter
along with the chicken. Spoon sauce over the chicken. Serve immediately.
Serves 6.
BLUEBERRY CRUMB CAKE
For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 lb (1 stick) unsalted butter, melted
1-1/3 cups all-purpose flour
For the cake:
6 T unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 tsp pure vanilla extract
1/2 tsp grated lemon zest
P IONEER B APTIST F ELLOWSHIP
2/3 cup sour cream
John Cahill, Pastor
1-1/4 cups all-purpose flour
939 Bridge Street, Vernonia
1 tsp baking powder
503-429-1161
1/4 tsp baking soda
www.pbfalive.com
1/2 tsp kosher salt
Sunday School 9:30 a.m.
1 cup fresh blueberries
Sunday Morning Worship 11:00 a.m.
Confectioners’ sugar for sprinkling
Thursday Prayer 7:00 p.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
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.
Preheat the oven to 350°F. Butter and flour a 9-inch round bak-
ing pan.
For the streusel: Combine the granulated sugar, brown sugar,
cinnamon, and nutmeg in a bowl. Stir in the melted butter and
then the flour. Mix well and set aside.
For the cake: Cream the butter and sugar in the bowl of an
electric mixer fitted with the paddle attachment on high speed for
4 to 5 minutes, until light. Reduce the speed to low and add the
eggs, 1 at a time, then add the vanilla, lemon zest, and sour
cream. In a separate bowl, sift together the flour, baking powder,
baking soda, and salt. With the mixer on low speed, add the flour
mixture to the batter until just combined. Fold in the blueberries
and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with
a knife. With your fingers, crumble the topping evenly over the
batter. Bake for 40 to 50 minutes, until a cake tester comes out
clean. Cool completely, serve sprinkled with confectioners’ sugar.
Serves 6-8.