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3 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? subscribe | newsletter | deals Home News Latest Stories App Finder: Top tax apps Ashland Calendar, Friday, March 20 Mt. Ashland hopes coming storm will reopen ski area Should Ashland homeowners be able to rent rooms short-term? Beetles taking toll on Ashland pines Education Northwest Pizza to raise money for Ashland Schools Foundation Prisoners in their own home Louie's to donate sales to Helman Hug Fund Ashland High School Drama Club to host Showcase Night on Thursday Ashland Kiwanis recognizes Samara Diab Environment Mt. Ashland hopes coming storm will reopen ski area Wild Side: Selfish and other reasons for saving endangered species Mt. Ashland Ski Area: Low snow closes 'bunny hill' chairlift for beginning skiers With pre-season conditions worst in 25 years, catastrophic wildfires expected in region this summer Legislature might be divided on clean fuels bill, but these Ashlanders weren't Business Breaking ground on organic vineyard practices Southern Oregon University: Recent and pending projects at SOU total about $132 million Test Drive: 2015 Subaru Outback Limited Silvio Calabi: 2015 Cherokee is a modern Jeep Ride & Drive: 2015 Hyundai Genesis Politics and elections Arthur I. Cyr: Iran – a crisis without end Short-term rental restrictions kept in some areas, loosened in others Arthur I. Cyr: South Korea represents long-term triumph – for them and for US Mark L. Hopkins: Looking for a political straight shooter Oregon's governor appoints new secretary of state State News Oregon's governor appoints new secretary of state Nation - World Leonard Nimoy, famous as Mr. Spock on 'Star Trek,' dies Obituaries James Ellis York Death Notices Death Notices Shiela R. Ettlich Karen June Shaw Shareable Bank of America is predicting a massive Tesla collapse Sports Latest Stories Grizzlies rally past GP, to 2-0 start Weber, Smith earn All-American honors Oregon's Altman used to rebuilding, reloading Wade scores 32, Heat rally to beat Blazers AHS grad Bailey claims national wrestling title High school Grizzlies rally past GP, to 2-0 start Ashland boys capture another Sato Cup snowboard title at Mt. Bachelor Fredrickson leads Grizzlies to season-opening romp Grizz alpine skiers finish strong at state Ashland High's Honsinger tops field in final nordic ski meet Southern Oregon University Weber, Smith earn All-American honors Oregon's Altman used to rebuilding, reloading AHS grad Bailey claims national wrestling title Thompson, Weber to play in all-star game Beavers get No. 3 seed, host NCAA games Voices Latest Stories Letters to the Editor, March 20 Our View: Ashland High principal is the head of her class Jeffrey Gillespie: The return of the neocons Bert Etling: A homegrown news diet Arthur I. Cyr: Iran – a crisis without end Editorial Our View: Ashland High principal is the head of her class Our View: Tuition trauma Our View: SOU's economic clout Our view: Keep it simple in developing marijuana rules Our View: Ashland is at risk as a bad fire season looms Letters Letters to the Editor, March 20 Letters to the Editor, March 19 Letters to the Editor, March 18 Letters to the Editor, March 17 Letters to the Editor, March 14 Guest opinions Guest Opinion: Ashland is asking for trouble with new room rental rules Guest Opinion: More reasons to oppose Jordan Cove Guest Opinion: It's Groundwater Awareness Week; test your well Guest Opinion: Ashland schools failed to protect my son from bullying Guest Opinion: There is nothing uniform about the Uniform Crime Report Columns Jeffrey Gillespie: The return of the neocons Bert Etling: A homegrown news diet Arthur I. Cyr: Iran – a crisis without end Guest Opinion: Ashland is asking for trouble with new room rental rules Council Corner: City considers the sharing economy Chris Honore Council Corner Editor's Notes Jeffrey Gillespie Herb Rothschild Revels Latest Stories Improv rock and folk band hosts a dance party at the Ashland Community Center Best bets for entertainment around Ashland, March 19 Andrew Lloyd Webber's lush musical 'Sunset Boulevard' opens at Camelot Theatre in Talent Community blog: Herzog scholarship for young writers Movie listings: March 13-18 Theater Ticket Availability Ticket Availability Andrew Lloyd Webber's lush musical 'Sunset Boulevard' opens at Camelot Theatre in Talent Oregon Shakespeare Festival designer for a half-century says he's still learning Ashland High School Drama Club to host Showcase Night on Thursday Music Album reviews: Recent and recommended for March The Farr Side: New format for ‘American Idol’ as show continues a strong run Improv rock and folk band hosts a dance party at the Ashland Community Center The Farr Side: Madonna — ever the trendsetter Nitty Gritty Dirt Band co-founder John McEuen performs at the Unitarian Fellowship in Ashland Visual Art Ashland's First Friday Art Walk showcases new exhiits by regional artists Movies Movie review: ‘The Gunman’ misses the target Movie listings: March 20-26 More wonderful wrinkles at 'The Second Best Exotic Marigold Hotel' 8 must-see spring films Movie review: ‘Wrecking Crew’ is a look at the people who really put the bomp Food and Drink Cruelest Month: Poetry Blog Lifestyle Latest Stories Looking Up: Looking for the zodiacal light Health Watch: 5 tips for seasonal allergy relief A better bedtime Studying stress Eat this, not that Aging Happens Inner Peace Column Inner Peace Blog Rogues: Tales from the Valley Classifieds Jobs Autos Real Estate FEATURED » Obituaries Photos Videos Blogs Business Business Services NEWS NOW Our View: Ashland High principal is the head of her class ... Jeffrey Gillespie: The return of the neocons ... Ashland Calendar, Friday, March 20 ... Our View: Ashland High principal is the head of her class ... Jeffrey Gillespie: The return of the neocons ... Ashland Calendar, Friday, March 20 ... Kitchen Call: St. Pat's minus the corned beef By Linda Bassett More Content Now DailyTidings.com By Linda Bassett More Content Now Posted Mar. 16, 2015 @ 7:01 am By Linda Bassett More Content Now Posted Mar. 16, 2015 @ 7:01 am » Social News p bs:newslist StartDate="20121121" EndDate="p bs:datecalc Months="3"" DateSort="1" UseObjects="1" ObjectClass="81" Taxonomywords="2324,665" ExactTaxonomyMatch="1" Image="1" Count="4" --> This week, crowded pubs will blast merry music loud enough to be heard blocks away. Glasses will be filled to the “top of the harp” with traditional dark Guinness stout, practiced bartenders letting the foam subside before handing the glasses over the bar. Good drinks merit good food. Whenever you find a cook and an alcohol product in the same room, the cook will want to apply it to a recipe. Stout is no different. It has lent itself to soups, stews and sauces for hundreds of years. So supplement that traditional soda bread slathered with Irish butter with a surprise or two from the kitchen. Add sturdy Irish stout to good old American barbecue. That one got my attention. Slow-cooked baby back ribs in the oven treated to a sauce flavored with the dark brew. Fair enough. And good enough. Even better, when you shake up the concept with a dash of spicy sriracha sauce. I’m skipping the whole corned beef-and-cabbage deal this year and cooking up a huge batch of these instead. Sticking closer to tradition, I plan crisply fried potato cakes, based on the fried potatoes called boxty. In Ireland, salmon shows up on nearly every menu. In the U.S., especially at this time of year, the luscious pink fish is expensive, especially if you want authentic Irish smoked salmon. But adding it to potato cakes will stretch the luxurious ingredient. Top each one with a slice of tomato, a dollop of sour cream and a shower of chives. As an added attraction, sprinkle the tomato slices with bread crumbs and slide them under the broiler for less than 5 minutes until the crumbs brown, the top the potato cakes with them. You can make appetizer size, about 1-1/2 inches in diameter, or make larger, 2-1/2 inches in diameter, as a side for the ribs. For the appetizer, slice, bread and broil extra-large cherry tomatoes. As an added surprise, take a few seconds to zing up the sour cream or yogurt topping with shallots, lemon zest and fresh dill. BABY BACK RIBS IN GUINNESS BARBECUE SAUCE Makes 6 servings, easily doubled, but only 1-1/2 times the seasonings 3 pounds pork baby back ribs 6 cups chicken stock 3 tablespoons coriander 3 tablespoon yellow mustard 1 healthy pinch red pepper flakes 2 tablespoons salt 1/2 cup brown sugar 1/4 cup canola oil Heat the oven to 350 F. Place ribs in one layer in a large baking pan. Whisk together the stock, ground coriander, mustard, pepper flakes, salt and brown sugar; pour over the ribs in the baking pan, to cover them. Cover tightly with foil; cook for one hour until meat is falling-off-the-bone tender. Take the ribs out of the liquid; set aside until cool enough to handle. Reserve 1 cup of cooking liquid. Cut the ribs between the bones to form single ribs. Heat oil in a large skillet over medium-high heat. Add the ribs and cook, tossing, 2 to 3 minutes, to caramelize the exterior. Pour in the reserved cooking liquid. Continue to cook over medium-high heat until the liquid has nearly evaporated. Add 1 to 1-1/2 cups Guinness Barbecue Sauce, tossing to coat the ribs completely. Serve right away. GUINNESS BARBECUE SAUCE 16 ounces Guinness stout 1/2 cup brown sugar 2 tablespoons tomato puree 3/4 cup sriracha sauce Bring stout to a boil in a medium pot over high heat. Add sugar, tomato puree; continue to boil until sauce reduces to a quarter of its original volume. Stir in the sriracha sauce. Bring to a boil once more and take the pot off the heat and cool almost to room temperature. Puree the sauce until smooth. Cool and refrigerate until needed. POTATO CAKES WITH SMOKED SALMON, SOUR CREAM AND CHIVES Makes 8 cakes, 2-1/2 inches in diameter each; or make them 1-inch and get nearly 20 You can use Greek yogurt in place of sour cream, hardly traditional, but with a similar tang and thickness. 1 pound mashed potatoes pinch salt 4 tablespoons butter, melted 1/2 to 3/4 pound smoked Irish salmon, slivered 3/4 cup all-purpose flour, plus extra for cooking Butter and canola oil for cooking 2 tomatoes 4 tablespoons thick sour cream Snipped chives Put the mashed potatoes, salt, melted butter, into a bowl; mix gently to form a light dough. Flour a work surface; very gently roll the dough out to about 1/2-inch in thickness. Cut into 8 circles, about 2-1/2 inches in diameter. Gently press the salmon slivers into the center of each one, distributing evenly. (Alternatively, you can pile the salmon slivers on top of the cooked potato cakes.) Warm butter and canola oil in a heavy skillet. Add the potato cakes; cook, 3 to 4 minutes, until lightly browned, on each side. Transfer the potato cakes to plates. Put a tomato slice on top of each one; garnish with a dollop of sour cream and a shower of chives. Serve immediately. DILL CREAM Makes about 1/2 cup 1/2 cup sour cream 1 shallot, finely chopped 1/4 cup finely chopped fresh dill Juice and grated zest of a lemon Salt, ground white pepper, to taste Whisk together all the ingredients in a bowl. Cover and refrigerate until needed. Use as a topping for soup or the potato cakes above. Linda Bassett is the author of “From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston.” Reach her by email at [email protected], read her blog at LindABCooks.wordpress.com and follow her on Twitter at @Kitchencall. By Linda Bassett More Content Now DailyTidings.com By Linda Bassett More Content Now Posted Mar. 16, 2015 @ 7:01 am » Comment or view comments /* $( document ).ready(function() { // Jquery mobile is trying to style the button and leaving a blank gry button on top of a white button $("#viafouracoms .vf-comment-controls li.vf-right").html(' Submit '); });*/ » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. calendar Connect with DailyTidings.com Facebook Twitter RSS Back to top Reader Services Reader Services home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Alerts Email alerts RSS feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. 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