Full Article: http://www.nhmagazine.com/January-2015/Libbys-Bistro-and-Saalt-Pub-in-Gorham/
Libby’s Bistro & Saalt Pub is nothing short of a phenomenon in the North Country. Liz Jackson, along with her husband Steve, bring warm hospitality and really good food to Gorham. Chef Jackson loves to source locally and add interesting spices and flavors to her worldly take on cuisine.
Breads are house-made and out of this world.
The bistro is a former bank building that has been framed, draped and lit for the perfect ambiance for lovers or friends. The menu has interesting starters and salads including the South of France with crispy kataiafi coated soft boiled egg. Mains range from gnocchi to duck to tenderloin, but each done with a unique twist for a dish to remember. The pub below the bistro has a separate menu where familiar foods are taken to the limit. They have the best burgers and best fries around. Even poutine. Along with comfort food there are grain-based dishes for hearty yet healthy meals at a comfortable price.
Make sure you make reservations for the Bistro, especially Friday and Saturday. Closed on Sundays.
Polenta with a Few of My Favorite NH Things
From Chef Liz Jackson
Featuring Robie Farm's Gruyère, North Country Smokehouse sausage, Wozz! Kitchen Creations' triple ale onion spread topped with kale and sweet potato sauté. Serves 4.
1 ½ cups chicken stock 1 ½ cups heavy cream (Local is best. Try Brookford Farm, Sherman Farm, Contoocook Valley Farm, etc.) ¾ teaspoon salt 1 a few grinds of black pepper 10 tablespoons polenta or coarse ground cornmeal ½ cup freshly grated Robie Farm Gruyère 2 tablespoons butter Kale and Sweet Potatoes Sauté 1 large sweet potato, diced 1 bunch of kale from local winter markets (curly, Lacinato or Russian) washed in cold water, stemmed and chopped Sea salt, to taste 2 tablespoons olive oil
Preparation - Directions
Have topping options ready by preparing them while the polenta cooks. In a heavy saucepan, combine the stock and cream and bring to a boil. Add salt. Whisk in the polenta and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Fold in the cheese and butter. Serve immediately or reserve. Options: Finish with any of North Country Smokehouse's sausages or ham. And a dollop of Wozz! Kitchen Creations' triple onion jam (or caramelize your own onions). More options: Pretty it up with a quick sauté of kale and sweet potatoes. For the potatoes and kale: Heat oil in large, heavy sauté or cast iron skillet. Add the diced sweet potato. Sauté until it is soft and lightly brown. Add the chopped kale and salt. Mix and cook for 3 to 5 minutes. Allow the kale to char slightly. To Plate: Put 1/4 of the polenta in the bottom of a shallow bowl. Top with grilled sausage, 1/4 of the sweet potatoes and kale and two tablespoons of the jam.