Download e-book for iPad: A Boat, a Whale & a Walrus: Menus and Stories by Jess Thomson, Renee Erickson
By Jess Thomson, Renee Erickson
One of many country's so much acclaimed cooks, Renee Erickson is a James-Beard nominated chef and the landlord of a number of Seattle eating places: The Whale Wins, Boat road Café, The Walrus and the wood worker, and Barnacle. This luscious cookbook is ideal for an individual who loves the clean seasonal nutrition of the Pacific Northwest. Defined by means of the bounty of the Puget Sound quarter, in addition to via French delicacies, this cookbook is full of seasonal, own menus like Renee’s Fourth of July Crab ceremonial dinner, Wild meals Dinner, and a fall pickling social gathering. domestic chefs will cherish Erickson’s easy but dependent recipes similar to Roasted fowl with Fried Capers and Preserved Lemons, Harissa-Rubbed Roasted Lamb, and Molasses Spice Cake. Renee Erickson's foodstuff, informal sort, and appreciation of easy attractiveness is an proposal to readers and eaters within the Pacific Northwest and past.
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Extra resources for A Boat, a Whale & a Walrus: Menus and Stories
Add to vegetables. Mix well. Cover and refrigerate until ready to serve. Serves 4. CREAMY COLESLAW 4 cups cabbage, finely shredded ⁄2 cup carrots, shredded 1 ⁄2 cup mayonnaise 1 2 tbsp white sugar 1 tbsp white vinegar raisins (garnish) chopped nuts (garnish) sunflower seeds (garnish) In a large bowl, combine cabbage and carrots. In a separate bowl, whisk together mayonnaise, sugar, and vinegar. Add to vegetables. Mix well. Cover and refrigerate until ready to serve. Garnish with raisins, nuts, or sunflower seeds, if desired.
48 The Real Jerk • New Caribbean Cuisine ACKEE & CODFISH PATTIES You can you freeze these patties before baking, then thaw and bake just before going to a party or potluck dinner. 1 9" pie pastry (p. 144) 1 cup prepared Ackee and Codfish (p. 48) 1 egg yolk 3 tbsp water Preheat oven to 350°F. On a lightly floured surface, using a rolling pin, roll out pastry dough to form a thin crust. With a 3" pastry or cookie cutter, cut dough into circles. Fill each circle with 1 tbsp ackee and cod. Fold each circle over to form a patty.
Strain, removing as many bones as possible. Return stock to pot, add all the vegetables and the banana and cook for 20 minutes. Stir in spinners, Scotch bonnet peppers, escallion, thyme, peppercorns, allspice berries, and soup mix. Cover and let simmer for 15 to 20 minutes, adding extra water if needed. Remove Scotch bonnet pepper, peppercorns, and allspice berries before serving. Serves 6 to 8. You can find goat meat in West Indian, Italian, Portuguese, and Greek markets. When asked, most butchers will be happy to cut up the meat for you.
A Boat, a Whale & a Walrus: Menus and Stories by Jess Thomson, Renee Erickson