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Pacific West

The Pacific West includes the only two states that are not part of the contiguous United States, Alaska and Hawaii, plus Washington, Oregon, and California. For centuries, native cultures thrived in the lush, remarkably fertile mainland Pacific Northwest, making the most of the area’s abundant seafood, wildlife and foraged foods, like wild berries, wapato (a tuber that grows submerged in lakes), and mushrooms. Fur traders were the earliest non-native settlers to the area. They planted the West’s first apple trees at Fort Vancouver, Washington, in 1826. (Today, Washington produces more apples than any state in America.) More recently, the Pacific West, receiving inspiration from Asia, Latin America, and the Mediterranean, has been at the vanguard of a culinary movement that focuses on fresh local foods served in season and using preparations that place a light touch on quality ingredients. Sometimes called West Coast Cuisine, other times simply California Cuisine, it is a style and sensibility that has caught on across the country.
 

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Cooking Level: Expert

Living In: Clayton, California, USA
About me:
I've been cooking since I was a kid. I went to cooking school in Sonoma County after my children started school. I became a caterer and enjoyed being a part of the food and wine scene in the wine country of Sonoma and Napa. I have since retired but enjoy the sharing that food brings to family and friends. My husband is not one to cook but I have a dear friend, Debbie, who shares my passion. Debbie is in my all recipes photo...she's the tall one. We team up in the kitchen with a little wine and music and cook to our hearts content. I absolutely love friends in the kitchen. Recipes I discover are always shared. My son is a fire fighter so my recipes show up at the local fire house often. This recipe site is fantastic and plays a big roll in my over-stuffed recipe collection that I will be passing on to my children and their families.

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Living In: Morgan Hill, California, USA
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
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Pears in Chocolate Sauce

Reviewed on Aug. 19, 2008 by SunnyByrd
Great idea! My pears discolored a bit in the pot despite following the lemon juice instruction. I cored them from the bottom to keep the stems intact and only cooked mine for about 5 minutes before removing them from the heat - and they were perfectly tender without being mushy. I skipped the coffee liquor and maraschino, added a little vanilla to the chocolate and garnished with lemon zest and sugared almonds. Very pretty and delicious, thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
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Sugar Toasted Almond Spinach Salad

Reviewed on Aug. 19, 2008 by SunnyByrd
I love the combination of stuff in this salad! I had sliced almonds, not slivered, but the sugaring technique worked great (I was a little skeptical). The dressing is seriously mustardy and vinegary, but mellows as it sits - still you may want a little more oil and sugar to tame it. Thanks for the recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
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Merlot-Peppercorn Steak Sauce

Reviewed on Aug. 19, 2008 by SunnyByrd
Good stuff. I cut back a little on the worcestershire and added a little more red wine, mixed everything but the rosemary togethert, hen soaked the peppercorns in the liquid for a couple of hours. Deglazed the pan I'd used to sear my steaks with the mixture, then added the rosemary after it reduced. Thanks!
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