The Best Places Northwest Cookbook: Recipes from the Outstanding Restaurants and Inns of Washington, Oregon, and British Columbia

The Best Places Northwest Cookbook: Recipes from the Outstanding Restaurants and Inns of Washington, Oregon, and British Columbia

Lara Ferroni, Cynthia C. Nims, Lori McKean

Language: English

Pages: 158

ISBN: 2:00150920

Format: PDF / Kindle (mobi) / ePub

Northwest cuisine has in recent years received national attention, primarily for its focus on fresh, locally grown and raised ingredients. The Best Places Northwest Cookbook features more than 100 truly outstanding regional dishes from iconic restaurants and inns of Washington, Oregon, and British Columbia, all of which appear in the 16th and 17th editions of Best Places Northwest. Originally published in 1996, the best-selling cookbook has been revised, with added updates to establishments from the previous edition, as well as an array of new recipes from some of the most-celebrated places to have opened in recent years. Completely repackaged with a fresh design, and featuring the photography of Lara Ferroni, this cookbook is essential for any Northwest foodie's kitchen, as well as a great keepsake for visitors to the area.

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pepper 2 tablespoons diced pancetta or bacon 1 bunch spinach, tough stems removed ½ cup cooked white beans (canned or freshly cooked) 2 tablespoons crumbled feta cheese 2 tablespoons pine nuts, toasted ¼ red bell pepper, cored, seeded, and diced ¼ yellow bell pepper, cored, seeded, and diced FOR THE DRESSING, combine the oil, vinegar, basil, and mustard in a small bowl and whisk to mix. Add salt and pepper to taste and set aside. FRY THE PANCETTA in a small skillet until crisp. In

each leg gently, holding them on edge. When serving Dungeness crab, allow ½ to 1 whole crab per person. Clean and precrack crabs and serve with melted butter or with your favorite sauce. Cover the table with butcher paper or layers of newspaper and have plenty of napkins on hand. Finger bowls filled with hot tea and lemon slices will clean sticky fingers admirably (the tannin from the tea and acid from the lemon cut right through the fat in the crab). And have hot towels available for wiping

reserve (you should have about ¾ cup). TAKE THE SCALLOPS from their shells, removing the black part and the vein on the side. Put the scallops in a food processor or blender with the shrimp, pine nuts, bread crumbs, minced cilantro, sour cream, and half of 1 roasted red pepper. Process until just smooth, and season with a pinch each of salt and pepper. PREHEAT THE OVEN to 350°F. LAY THE SOLE FILLETS, smoother side up, on the work surface. Spread each fillet with about one-fourth of

sprinkle with spinach, Parmesan, and pine nuts, and serve. MAKES 4 TO 6 SERVINGS tomato masala with paneer VIJ’S VANCOUVER, BRITISH COLUMBIA The best time to make this recipe is summer, when you have access to delicious, locally grown heirloom tomatoes and red onions. Paneer is a slightly labor-intensive (albeit very simple) cheese made from whole milk. You can buy ready-made paneer from most Indian grocery stores; however, it’s even better made from organic milk at home. Note that

Allow the yams to cool, then peel, but keep the oven heated to 350°F. TO MAKE THE PECAN PRALINES, spread the pecan halves in a baking pan and toast until they are crisp and aromatic, about 10 minutes. Keep the oven heated to 350°F. LIGHTLY COAT a sheet of baking parchment or foil or another baking sheet with cooking spray. Combine the sugars, vanilla, cream, butter, and 2 tablespoons of water in a heavy sauté pan. Bring to a boil over medium-high heat, stirring constantly until the

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