A Taste of Washington: Favorite Recipes from the Evergreen State
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Featuring 120 recipes from 68 of the Evergreen State's best restaurants, bistros, cafes, lodges, and bed-and-breakfasts, A Taste of Washington, includes classic Northwest fare as well as flavor fusions of global cuisines. For a fresh take on fabulous food, sample these irresistible dishes: Blueberry Morning Glories with Warm Blueberry Sauce, Crispy Fried Walla Walla Sweet Onions, Cherry Chipotle Short Ribs, Northwest Fish Tacos, and Theo Chocolate Ganache Cake.
Cauliflower and Prosecco Soup with Warm Totten Virginica Oysters and Sorrel HOW TO COOK A WOLF, SEATTLECHEF ETHAN STOWELL 12 Totten Virginica oysters 4 tablespoons butter, divided 1 small onion, minced 1 small head cauliflower, broken into small florets 2 cups Prosecco � cup heavy cream Salt and pepper 1 bunch sorrel or 1 cup baby spinach, chopped Serves 4 Chef Stowell has turned a simple cauliflower soup into something special with the addition of Prosecco, fresh oysters, and sorrel.
tablespoons extra virgin olive oil Balsamic cherry sauce 1 cup fresh or frozen cherries, pitted and quartered 1 teaspoon butter � cup aged balsamic vinegar Artichokes 2 tablespoons extra virgin olive oil 16 baby artichokes, cleaned, cut in half, and blanched see Note � cup toasted pistachio nuts 1 tablespoon chopped parsley 1 tablespoon chopped mint Salt and pepper Serves 4 For this roast, Chef Stowell prefers the chuck portion of the loin—the tip where the loin meets the
with salt and pepper to taste. Finish the sauce by whisking in the remaining tablespoon of butter and serve immediately with the roast chicken. (Remove the trussing string before serving.) Note: If you prepare your chicken using melted butter for basting, be aware that your oven is likely to smoke quite a bit. To minimize the smoking, instead of butter, rub the chicken with olive oil before seasoning with salt and pepper, and baste with the chicken fat that is rendered while roasting. Roast Leg
stock to the pot and simmer until reduced to 3 cups of stock. Season with salt to taste and refrigerate or freeze until you are ready to make the étouffée. For the étouffée: Heat a large, heavy-bottomed stockpot over medium heat and melt the butter. Reduce the heat to low, add the flour, and stir frequently for approximately 20 minutes to make a blonde roux, taking care not to burn the roux. Add the onions, both peppers, celery, leeks, carrots, garlic, and fennel to the roux and cook for
at dartagnan.com Gaucho Steak Seasoning: in El Gaucho restaurants or online at elgaucho.com Geoduck Clams: at Pike Place Market, any of the Taylor Shellfish retail stores (call ahead to place your order), or online at taylorshellfishfarms.com Joseph’s Grainery Lentils: in many grocery stores and markets across Washington or online at www.josephsgrainery.com Kecap Manis: in Asian grocery stores or online at amazon.com Kombu: at Whole Foods or online at edenfoods.com Korean Salted Shrimp: in