Starchy, crunchy and flavorful, fried rice is a deeply satisfying dish no matter what you add to it. And you can add just about any vegetable or protein you care to name, fresh or left over.
Jess Thomson travels the state in search of both Washington’s food heritage and its future. The Seattle-based cookbook author is a contributor to Sunset and a host of other magazines and is out with a new book: “Dishing Up Washington: 150 Recipes That Capture Authentic Regional Flavors.”
Turkey slices, sweet pimentos and pickles rolled together in a colorful tortilla make a quick, put-together sandwich that can easily be taken to eat on the run.
I set out on my quest to create crackers at home with just two parameters. First, I would spurn yeast. The goal was speed and simplicity, not hours waiting for single-celled organisms to digest dinner. Other leaveners — baking powder and baking soda — would be fine.
If anything can be perceived by looking at Chris Peterson’s first releases for Avennia, then Washington wine lovers are in for a treat. Not that initial success guarantees the future, but Peterson has a much better-than-average opportunity at greatness.
The unpredictable nature of spring makes us hanker for dishes reflecting the season’s maybe-maybe not feel.
Comments are taken directly from latest Thurston County inspection reports, which are available at each food establishment and at the Thurston County Environmental Health Office. For questions concerning these reports, contact the health office at 360-867-2667.
CHICKEN FRYING 101
When Chuck Reininger decided to get into winemaking rather than brewing, the Walla Walla Valley still was a bit of a backwater in the Washington wine industry, home to just a handful of high-quality producers.
The best-tasting veggie burger I’ve ever met is falafel. A product of the Middle East, falafel are deep-fried fritters made from ground chickpeas or fava beans that are tucked into pita pockets and drizzled with tahini. They are delicious, hearty, inexpensive and relatively healthful.