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

By Michele Morris

That includes one hundred twenty recipes from sixty eight of the Evergreen State's most sensible eating places, bistros, cafes, hotels, and bed-and-breakfasts, A style of Washington, comprises vintage Northwest fare in addition to taste fusions of worldwide cuisines. For a clean tackle superb nutrition, 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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Basil, Parmesan, salt, baking powder, and baking soda. In another bowl or measuring cup, whisk the egg yolks with 43 BREADS FOR ALL TIMES OF DAY makes 12 muffins They are a great example of using strong accent flavors to balance the stronger flavor of whole wheat flour. Soft whole wheat pastry flour helps keep the muffins tender while contributing the full fiber and benefits of wheat. If your limes are small, get a couple extra, so you will have enough juice. Take a trip to the tropics with these muffins.

When the water boils, add the quinoa and bring it back to a boil. Reduce the heat to the lowest setting, cover, and simmer for 15 minutes. The water should all be absorbed, and small holes should have formed on the surface of the grain. Let stand, covered, for 5 minutes, to finish steaming. 2 cloves garlic In a large sauté pan over high heat, dry-toast the pumpkin 1½ cups water ½ teaspoon salt 1 teaspoon ground cumin 2 tablespoons olive oil seeds. Shaking the pan, move the seeds over the heat until they begin to pop.

Cover tightly with plastic wrap and let rise in a warm place for at least 45 minutes, and up to 3 hours. Oil a heavy sheet pan. Preheat the oven to 375°F. The variations: Add herbs, nuts, or cheese to the dough. You can make it sweeter by doubling the honey, and use it for cinnamon rolls. After the first rising, pat the dough out to a large rectangle and cover with a filling (see the list below), then roll up into a cylinder. Slice the roll in 1-inch-thick rounds, and place on the pan. Bake as directed in the main recipe.

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