Read e-book online A Taste of Washington: Favorite Recipes from the Evergreen PDF

By Michele Morris

ISBN-10: 1560376023

ISBN-13: 9781560376026

That includes one hundred twenty recipes from sixty eight of the Evergreen State's most sensible eating places, bistros, cafes, inns, and bed-and-breakfasts, A flavor of Washington, comprises vintage Northwest fare in addition to style fusions of worldwide cuisines. For a clean tackle excellent nutrients, pattern those impossible to resist dishes: Blueberry Morning Glories with hot Blueberry Sauce, Crispy Fried Walla Walla candy Onions, Cherry Chipotle brief Ribs, Northwest Fish Tacos, and Theo Chocolate Ganache Cake.

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Extra resources for A Taste of Washington: Favorite Recipes from the Evergreen State

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Artichokes are not easy to grow organically, so when we can find them, we buy as many as our hands can hold. 4 medium artichokes 1 tablespoon chopped fresh oregano 8 ounces soft goat cheese, such as chèvre Salt 2 tablespoons dry bread crumbs 1 tablespoon olive oil 2 garlic cloves, minced Juice of 1 large lemon Freshly ground black pepper 2 tablespoons chopped fresh chives Put a steamer basket in a large pot and add 2 inches of water. Bring to a boil over high heat. Using scissors, trim off the sharp tips of the outer leaves of the artichokes.

Let sit for at least 30 minutes. Remove and discard the tough muscle from the scallops. In a small bowl, combine the cornmeal, coriander, salt, and black pepper. Toss the scallops in the cornmeal mixture and set aside. Pour ½ cup water into a heavy skillet. Bring to a boil over high heat. Add the asparagus. Reduce the heat to medium-low, cover, and simmer for 4 minutes, or until tender-crisp. Remove to a platter and keep warm. Wipe the skillet and add the butter. Place over medium heat to melt the butter.

If the piece falls apart, add more flour to the dough, 2 tablespoons at a time, until it will form a ball. Repeat the cooking test until the dough holds together and floats to the surface. Divide the dough into 4 equal parts. On a generously floured board, using your hands, roll each section into a rope about 1 inch in diameter. 58 SIMPLY ORGANIC Cut the ropes into 1-inch-long pieces and slightly indent with a fork. If you’re not using the gnocchi right away, cover them thoroughly with flour and store in the refrigerator or freezer.

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A Taste of Washington: Favorite Recipes from the Evergreen State by Michele Morris

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