Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest
The creator of the award-winning Beecher’s Handmade Cheese in Seattle, Kurt Beecher Dammeier knows that great food begins with the highestquality ingredients prepared simply,so their natural, intense flavors shine through. In this, his first cookbook, you’ll discover that meals based on great raw materials require fewer ingredients,take less time to prepare, are healthier for you and your family, and taste phenomenal.In Pure Flavor,Kurt shares more than 125 favorite recipes from his popular...
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The creator of the award-winning Beecher’s Handmade Cheese in Seattle, Kurt Beecher Dammeier knows that great food begins with the highestquality ingredients prepared simply,so their natural, intense flavors shine through. In this, his first cookbook, you’ll discover that meals based on great raw materials require fewer ingredients,take less time to prepare, are healthier for you and your family, and taste phenomenal.In Pure Flavor,Kurt shares more than 125 favorite recipes from his popular gourmet food shops and restaurant. This is fresh food that celebrates the quintessentially American flavors of the Pacific Northwest region that Kurt calls home. He shows you how pan-searing locally grown broccoli brings out its unique flavor, how an outstanding aged American Cheddar turns a bowl of tomato soup into ameal to remember, how a simple marmalade sauce can effortlessly enliven pork chops, and how asplash of light vinaigrette punctuated with lemon and basil makes any fresh fish shine. Here are recipes for everything from a winning weekend breakfast dish of Apple-Hazelnut Waffles with Northwest Berry Syrup to hearty dinners like Dungeness Crab Mac & Cheese.Kurt knows where to find plump Washington cherries, crunchy Oregon hazelnuts,and fresh Puget Sound salmon and encourages home cooks to explore the culinary bounties of their area. He even includes helpful sidebars that demystify food terms, explaining the difference between Dungeness and peekytoe crabs,farmed and wild salmon, and “natural”and “organic.” Whether it’s the sweet-tart bite of a juicy blackberryor the pungent tang of awonderful blue cheese, natural and fresh flavors can be discovered anywhere. With stunning photography and irresistible recipes, Pure Flavor will inspire you to seek out America’s pure flavors, wherever you live. Publishers Weekly The proprietor of "that awesome mac and cheese place" in Seattle's Pike Place market has created a cookbook that also serves as a "who's who" in Seattle artisanal food production. As the subtitle suggests, the recipes showcase Pacific Northwest superstars such as salmon, crab, mushrooms and cherries, and the purveyors who make and sell the very best of all of them. Many of the recipes suggest particular brands, and the back of the book includes a list of Seattle markets, food shops and restaurants. In this way, the book can feel a bit like a cross-pollinating marketing brainchild, with many shoulders being patted. The book will likely be most helpful as a culinary guidebook for Seattle residents and frequent visitors. Many of the recipes tread some familiar boards, but several stand out as fresh and original: fresh tomato and cheese curd salad, and Dungeness crab mac and cheese. The title refers to Dammeier's practice of using only the freshest of ingredients, ones that "reflect the natural rhythm of the seasons." Though there are some nods throughout to the seasonality of certain ingredients, the book could go further toward helping the home chef navigate the increasingly murky waters of food origin. (July)Copyright 2007 Reed Business Information
Pure Flavor\ 125 Fresh All-American Recipes from the Pacific Northwest \ \ By Kurt Beecher Dammeier \ Clarkson Potter\ Copyright © 2007 Kurt Beecher Dammeier\ All right reserved.\ ISBN: 9780307346421 \ \ \ golden beet salad\ Serves 4 to 6 \ \ Salads need not focus on the lettuce. Here the greens take a back seat to vibrant golden beets. The salty, creamy blue cheese and the crunchy walnuts complement the sweet beets. Roasting the beets in water prevents them from drying out.\ \ Ingredients\ \ • 1 1/4 pounds golden beets, trimmed and rinsed \ • 1 1/2 tablespoons rice vinegar \ • 1/2 teaspoon kosher salt \ • 1/4 teaspoon freshly ground black pepper \ • 1 tablespoon extra-virgin olive oil \ • 1/4 teaspoon whole-grain or Dijon mustard \ • 1 ounce spinach leaves or baby spinach, sliced (about 1 cup) \ • 3 tablespoons toasted walnuts \ • 1 ounce blue cheese, crumbled (1/4 cup)\ \ \ Preheat the oven to 400°F.\ \ Place the beets in a roasting pan and add water to a depth of ½ inch. Cover the pan with foil and bake until the beets are easily pierced with a fork, about 1 ½ hours. Set the beets aside until they are cool enough to handle. Peel and rinse off any pieces of skin. Slice the beets into ½-inch-thick rounds, and then cut them into ¼-inch-thick sticks. Let the beets cool to room temperature.\ \ Toss the beets with the rice vinegar, salt, and pepper. Add the olive oil and mustard and toss with the spinach. Garnish with the toasted walnuts and crumbled blue cheese.\ \ Make Ahead: You can roast the beets up to 3 days in advance; toss them just before serving. \ \ Continues... \ \ \ \ Excerpted from Pure Flavor by Kurt Beecher Dammeier Copyright © 2007 by Kurt Beecher Dammeier. Excerpted by permission.\ All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.\ Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site. \ \
\ Publishers WeeklyThe proprietor of "that awesome mac and cheese place" in Seattle's Pike Place market has created a cookbook that also serves as a "who's who" in Seattle artisanal food production. As the subtitle suggests, the recipes showcase Pacific Northwest superstars such as salmon, crab, mushrooms and cherries, and the purveyors who make and sell the very best of all of them. Many of the recipes suggest particular brands, and the back of the book includes a list of Seattle markets, food shops and restaurants. In this way, the book can feel a bit like a cross-pollinating marketing brainchild, with many shoulders being patted. The book will likely be most helpful as a culinary guidebook for Seattle residents and frequent visitors. Many of the recipes tread some familiar boards, but several stand out as fresh and original: fresh tomato and cheese curd salad, and Dungeness crab mac and cheese. The title refers to Dammeier's practice of using only the freshest of ingredients, ones that "reflect the natural rhythm of the seasons." Though there are some nods throughout to the seasonality of certain ingredients, the book could go further toward helping the home chef navigate the increasingly murky waters of food origin. (July)\ Copyright 2007 Reed Business Information\ \ \ \ \ Library JournalDammeier loves good food, especially good cheese. In 2003, he opened Beecher's Handmade Cheese, the first fine artisan cheese shop in Seattle's famed Pike Place Market. Since then, he has acquired Pasta & Co and four neighborhood shops selling all-natural, gourmet prepared food and opened Bennett's Pure Food Bistro just outside of Seattle. Here, he provides 125 simple but mouth-watering recipes featuring the bounty of the Pacific Northwest, from Dungeness Crab Mac and Cheese to Summer Berry Parfait. There are detailed boxes on ingredients and techniques, sidebars on local "food icons," and full-page color photographs throughout. For most collections.\ \ —Judith Sutton\ \
