For a food fanatic, living in the state of Washington is heavenly. From a burgeoning wine industry, an impressive micro-brew culture, produce ranging from apples to eggplants, seafood that includes oysters, Dungeness crab and salmon, it is a veritable cornucopia of food awesomeness! And the farmer’s markets!
From the wide open farms in Eastern Washington to the vineyards centrally and southerly located, to the abundant coastline, this state fosters amazing eateries, breweries and wineries. It inspires local chefs and home cooks alike. A Taste of Washington, Michele Morris’s latest cookbook, dishes up tastes from every nook and cranny of this beautiful state. From recipes shared by the likes for Chef Ethan Stowell to recipes created from the bounty by Michele, A Taste of Washington will surely become one of your go-to cookbooks!
As I thumbed through, I stopped at a recipe for Cider-Glazed Pork Chops with Pickled Apples. The recipe title was intriguing, but it also happened to be from Chef Lisa Nakamura who is the wife of one of my colleagues. And since we are just getting into the apple season, it was a perfect foray into the cookbook. The use of cider to introduce more appliness was wonderful and, bonus ~ gluten-free. The sweet, savory and sour flavors with the porkness of the pasture raised chop was out-a-this-world!
I added a side of braised red cabbage with delicious results!
Having a garden in addition to belonging to a local CSA, means that our produce basket is NEVER empty. So the next recipe that I wanted to test needed to take advantage of carrots, leeks, onions, poblanos and tomatoes. Enter Chef Bryant Bader’s Shrimp Étouffée . Ok, can I just say that this recipe was phenomenal and I was able to use the shrimp stock that I had made and frozen ~ S-w-e-e-t!
This recipe says that it will serve eight, so the thought of cutting it in half for the two of us did cross my mind. Sooooo glad that I didn’t. We had dinner the first night, I took a serving for lunch the next day and had left-overs for an easy reheat meal to feed a very tired roof-replacing husband this weekend.
To make this recipe gluten-free, I substituted rice flour for the regular flour. No one will ever suspect.
I am so excited to continue my Washington-inspired adventures in this cookbook! And might I suggest that you do the same?
Hugs and local cookbook adventures!