West Coast Cooking

West Coast Cooking

Greg Atkinson

Language: English

Pages: 469

ISBN: 1570614725

Format: PDF / Kindle (mobi) / ePub

Alaska has amazing seafood — wild salmon, halibut, and black cod — and the unique native technique of grilling with flavorful wood planks. Vancouver transforms irresistible East Indian dishes with local ingredients. The San Francisco Bay Area emphasizes seasonal and sustainable, while Southern California celebrates the Latino influence, one of America's true indigenous cuisines. In this comprehensive cookbook, chef/author Greg Atkinson highlights the culinary styles, ingredients, and trends of all these areas in 400 dishes that are easy to prepare, authentic to the region, and tantalizing to the taste.

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the blender until the mixture is smooth. Pour into 12—ounce glasses. Serve at once. DATE SHAKES As peculiar to someone from the East Coast as an egg cream would be to someone from the West Coast, a date shake is regional classic. It’s best made with the softest, freshest dates one can find. California produces 30 million pounds of dates every year, about 95 percent of the total U.S. production, but even in their home state, consumers seldom see fresh dates. Most of them are sold in a

VEGETABLES TUBERS AND ROOT VEGETABLES M. F. K. Fisher’s “Shook” Potatoes Psychedelic Mashed Blue Potatoes Aligot or Garlic Mashed Potatoes with Cheese Roasted Balsamic Beets with Greens Gerald’s Beet Purée Beets for Antipasto Matchstick Carrots in Browned Butter Mom’s Buttered Carrots Sweet Potato Home Fries Parsnip Fritters LEAFY GREENS Sautéed Greens Southern-Style Greens Sesame Spinach West Coast Creamed Spinach Swiss Chard Gratin VEGETABLE TOPS AND FLOWERING HEADS

possible. Cut the strawberries in half lengthwise, allowing the berries to fall into the bowl as they are cut. 5. Toss the cut strawberries and the blueberries with the lemon juice and sugar to lightly coat and allow them to stand in the syrup while you whip the cream in a large bowl with the powdered sugar and vanilla. Pile the whipped cream into a zipper-lock bag and then snip off about 1 inch from the corner to create an impromptu piping bag. 6. When the shortcakes are baked, cut

pieces, flat side down, on the cutting board and cut into thin slices. 3. Melt the duck fat in a saute pan over medium-high heat. Add the sliced onion and saute until it is soft and just beginning to brown, about 5 minutes. Add the sliced duck and apple and saute until heated through, about 2 minutes. 4. Pour the Calvados or brandy into the pan and tilt the pan toward the flame or light it with a match to burn off the alcohol. Pour in the cider vinegar, apple cider, and pepper, and boil

slivered almonds 1½ cups basmati, jasmine, or other fragrant long-grain white rice 4 ounces dried angel hair pasta or thin spaghetti noodles 1 tablespoon chopped garlic 1 teaspoon dried thyme 1 cup dry white wine, sake, or vermouth 3 cups chicken broth, homemade (page 68) or purchased 1 teaspoon kosher salt, or to taste 1 teaspoon freshly ground black pepper, or to taste 1 bunch green onions, both white and green parts, trimmed and chopped ¼ cup chopped fresh parsley 1. Melt the

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