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Best Places Northwest Cookbook, 2nd Edition: Recipes from by Cynthia C. Nims, Lori McKean, Lara Feroni, Visit Amazon's

By Cynthia C. Nims, Lori McKean, Lara Feroni, Visit Amazon's Lara Ferroni Page, search results, Learn about Author Central, Lara Ferroni,

Northwest delicacies has in recent times bought nationwide recognition, basically for its specialize in clean, in the community grown and raised components. the easiest areas Northwest Cookbook beneficial properties greater than a hundred really impressive nearby dishes from iconic eating places and resorts of Washington, Oregon, and British Columbia, all of which seem within the sixteenth and seventeenth versions of top locations Northwest. initially released in 1996, the best-selling cookbook has been revised, with additional updates to institutions from the former variation, in addition to an array of latest recipes from a number of the most-celebrated areas to have opened in recent times. thoroughly repackaged with a clean layout, and that includes the images of Lara Ferroni, this cookbook is key for any Northwest foodie's kitchen, in addition to an exceptional souvenir for viewers to the realm.

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Additional resources for Best Places Northwest Cookbook, 2nd Edition: Recipes from the Outstanding Restraurants and Inns of Washington, Oregon, and British Columbia

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Add the yeast mixture and beat for 2 to 3 minutes longer. Add another cup of flour and continue beating for another minute. ADD THE REMAINING FLOUR, ½ cup at a time, beating until the dough is smooth and supple. ) Avoid adding too much flour; it’s better the dough be a little sticky than too dry. Cover the bowl with a damp cloth and let rise in a warm place until doubled in bulk, about 1 hour. PUNCH DOWN THE DOUGH, turn it out onto a lightly floured work surface, and roll it out into a rectangle about ½ inch thick (roughly 16 inches by 20 inches).

Washington butter clams have heavy, solid shells that are generally beige to gray in color. The shells grow from 3 to 4 inches across and are marked with concentric growth rings. The most popular steamer clam on the market is the Manila clam (Tapes japonica), introduced to the Northwest from Asia in the 1930s. These oval-shaped clams, which range in size from 1½ to 2½ inches, have a ridged calico pattern on their shells. Because the Manila clam cooks twice as fast as the native littleneck and butter clams (steaming time is just 3 to 4 minutes), this clam has become a favorite among Northwest chefs.

This recipe calls for turkey sausage, but any flavorful sausage can be substituted. For added zest, top the frittata with salsa. 2 tablespoons olive oil 6 ounces bulk sausage, preferably turkey 2 medium red potatoes, cut into ½-inch cubes 6 eggs 3 tablespoons water � teaspoon minced fresh dill or ¼ teaspoon dried dill weed � teaspoon lemon pepper or freshly ground black pepper ⅛ teaspoon hot pepper sauce, plus more to taste Pinch salt 1 tablespoon unsalted butter � cup diced green onion � cup diced red bell pepper � cup grated cheddar cheese � cup sour cream Herb sprigs and/or cherry tomatoes, for garnish HEAT 1 TABLESPOON of the olive oil in a small skillet, add the sausage, and cook over medium heat, breaking the sausage into small pieces, until no pink remains, about 10 minutes.

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