Page 46 - Flathead Beacon // 12.16.15

A Golf Pass Makes a Great Gift!
Buy Now & Save!!
2016 Season Golf Passes
NAME: ______________________________________ PHONE: _________________________ PERMANENT ADDRESS: ________________________________________________________ CITY: _______________________________STATE: _________________ ZIP: ____________ E-MAIL ADDRESS: ____________________________________ for special offers!
ALL PRICES ARE PER PERSON
_________ Unrestricted:
(Unrestricted play; Tee times 3 days in advance)
_________ Twilight:
(After 4:00 PM Daily)
_________Cart Pass _________Range Pass _________ Junior Pass:
Through 3/11/16 $675.00 $490.00
$550.00 $450.00 $295.00
After 3/11/16 $775.00 $525.00
(18 and under *Must be full-time student *Must present student ID *Limited to Space Available)
_________Junior Range Pass $250.00
(18 and under - Must be full-time student - Must present student ID - Limited to Space Available)
_________Junior Combination Pass* (Golf and Range) _________Family Pass #1 (1 Adult, 1 Child) _________Family Pass #2 (2 Person Family) _________Family Pass #3 (3 Person Family including 1 child)
_________Family Pass #4 (4 Person Family including 2 children)
**Families with more than 2 children please contact pro shop for pricing **
_________Combination Pass #1* (Golf, Cart, Range) _________Combination Pass #2* (Golf and Cart) _________Combination Pass #3* (Golf and Range)
*Combination Passes must be purchased by March 11, 2016 TOTAL ENCLOSED: ____________
$1,400.00 ($275 Savings) $1,050.00 ($175 Savings) $975.00 ($150 Savings)
CASH _____ CHECK _____ CREDIT CARD _______________________________ Exp _________ Please complete this form in its entirety and return to: Golf Northwest • P.O. Box 1257 • Bigfork, Montana 59911
$475.00 ($70 Savings)
$850.00 $1,150.00 $1,350.00
$1,550.00
Call or go to www.northernpinesgolfclub.com to view all our pass information.
phone: 837-7373 or 751-1950 email: [email protected]
837-7373
SIDE DISH CHEF JONATHON HARTIG FOCACCIA BREAD
46
DECEMBER 16, 2015 // FLATHEADBEACON.COM
FOCACCIA BREAD IS EASILY ONE of my favorite breads to make and eat. Focaccia, like Ciabatta, should have large, open pockets or holes within the bread. These gas bubbles are achieved with a long fermentation pro- cess. Shoot for a thickness of 1” to 1 1/2”. Using infused olive oils and incorporat- ing fresh herbs within the recipe is abso- lutely something you should try, as well as serving the focaccia bread alongside olive oil and balsamic vinegar for dipping. As always, please contact me at jhartig@ fvcc.edu if I can help you in any way!
Recipe:
• 5 cups bread our • 2 tsp. salt
• 2 tsp. instant yeast • 6 Tbsp. olive oil
• 2 cups water, room temperature • 1/4 – 1/2 cup herb oil (if using)
Instructions:
1. Mix our, salt and yeast in large bowl. Add water and 6 Tbsp. olive oil and mix with large spoon until you have a wet, sticky ball. If using a mixer, use paddle attachment and mix on low speed.
2. If mixing by hand, continue to mix with spoon until you have a smooth mass. If using a mixer, switch to dough hook and mix until dough clears
sides of the bowl, but remains sticky,
approximately ve to seven minutes. 3. Sprinkle a liberal amount of our on
workspace, transfer dough to the our and dust dough. Shape into a small rectangle and let dough relax for ve
minutes.
4. With oured hands, stretch dough
to twice its size, then fold it like you would a letter, maintaining rectangu- lar shape. Spray lightly with oil (Pam or similar), dust lightly with our and loosely cover with plastic wrap. Rest 30 minutes.
5. Stretch and fold dough again, spray with oil, dust with our and rest another 30 minutes. Repeat this pro- cess one more time.
6. Let dough ferment for one hour on the counter, covered loosely.
7.Line a standard sheet pan with parch- ment, and using ngers smear 1⁄4
cup olive oil all around pan. Transfer dough to pan. Spoon remaining oil on top of dough and gently spread dough, using your ngers to make dimples all along the top of dough. (Be careful not to tear dough.)
8. Loosely cover pan with plastic wrap and refrigerate overnight (or up to 3 days.)
9.Remove from refrigerator and drizzle additional oil over top and dimple it in – you should now be able to spread the dough to edges of pan. Again, cover pan and continue to proof for about 3 hours, or until the dough doubles in size.
10. Preheat oven to 500 degrees Fahren- heit and place pan in oven. Lower tem- perature to 450 degrees and bake for 15 to 20 minutes, rotating pan halfway through.
11. Remove pan from oven and transfer to cooling rack. Let cool for 20 min- utes before slicing or serving. Enjoy!
Jonathon Hartig is the Executive Sous Chef/Instructional Assistant at The Culinary Institute of Montana at Flathead Valley Community College. For more information about the program, visit www.culinaryinstituteofmt.com.