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

By Michele Morris

That includes a hundred and twenty recipes from sixty eight of the Evergreen State's top eating places, bistros, cafes, resorts, and bed-and-breakfasts, A style of Washington, comprises vintage Northwest fare in addition to style fusions of worldwide cuisines. For a clean tackle really good foodstuff, 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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Tea is drunk everywhere in China at all times of the day and evening, and no social gathering is complete without a pot of hot tea. Tea is as common as rice in the Chinese diet. Any leftovers can be used to make fried rice (see page 42), so you will seldom have to waste this versatile food. 2 c. long-grain white rice, uncooked 3 c. water water for washing 1. Place rice in a pan or bowl and wash with cold water. Run your hands through rice and drain when water becomes cloudy. Repeat until water is clear.

1 tbsp. cornstarch 2. In a deep saucepan, combine water, chicken or vegetable broth, and water chestnuts. Bring to a boil. 1 c. water 1 c. chicken or vegetable broth 1 egg 3. Add chicken and cornstarch mixture and return to a boil for about 10 minutes. 1 tbsp. chopped scallions 4. Beat egg and stir slowly into soup. ø c. thinly sliced water chestnuts 5. Dish into a large bowl and sprinkle scallions on top. Preparation time: 10 minutes Cooking time: 25 minutes Serves 4 *Try preparing this soup without the chicken and with ¥ c.

Rice noodles, rice flour, rice vinegar, and rice wine are all used in Chinese cooking. ” This custom can take quite a while at a large gathering! In addition to rice, tea has been an integral part of Chinese life for centuries. There are many kinds of Chinese tea, but the three main varieties are oolong, black, and green. Oolong, which is especially popular in China, is a pale brown tea with a distinctive flavor often compared to that of fresh peaches. Black teas have a stronger taste, while green teas have a fresh, light flavor.

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