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

By Michele Morris

That includes a hundred and twenty recipes from sixty eight of the Evergreen State's most sensible eating places, bistros, cafes, hotels, and bed-and-breakfasts, A flavor of Washington, comprises vintage Northwest fare in addition to style fusions of worldwide cuisines. For a clean tackle fantastic meals, 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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Bring a wide, shallow pan of water to a simmer and add the haddock fillets, skin si de down. Poach gently for 3-4 minutes until the flesh is just cooked a nd f la kes easily. Using a fish slice, carefully transfer the fish to a plate and leave to cool for a few minutes. While still warm, flake the fish , di sca rding t he skin and removing any pin-bones. Heat th e olive oil in a pan, add the leek and saute for 4-5 minutes, until soft. Po ur in the crea m and simmer until it has reduced slightly and thic ke ned.

George's mushrooms on toast SERVES 4 Even though it is not so well known among fungi, the 250g St. George's mushrooms, cleaned St. George's m ushroom can take pride of pl ace amongst the finest wild mushrooms, as its firm, meaty t exture and 40g butter sea salt and black pepper squeeze of lemon juice few oregano sprigs, leaves only, chopped small bunch of flat-leaf parsley, leaves only, chopped 4 slices of brown or Granary bread distinctive woody flavour are hard to beat . Th is recipe also works well with portobello or chestnut mush rooms .

38 SAVOURIES WITH TOAST \\" '. ~\1' flu, 2,. Creamed haddock and pickled walnuts on toast Enriching sm oked had dock with cream- gives the f ish a SERVES 4 lovely silky t exture for t his savou ry base. Pickled wa lnuts 450g smoked haddock add a sweet t ang t hat cuts t hro ugh the richn ess perfectly. Bring a wide, shallow pan of water to a simmer and add the haddock fillets, skin si de down. Poach gently for 3-4 minutes until the flesh is just cooked a nd f la kes easily. Using a fish slice, carefully transfer the fish to a plate and leave to cool for a few minutes.

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