The Little Local Portland Cookbook by Danielle Centoni

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  • mjes on November 02, 2019

    I'm not convinced that these are old, classic recipes unless I know a guy who knows someone whose grandmother used it makes it classic. I'm thinking of some of the ingredients in Northwest salmon and smoked chowder recipe pg. 41. I don't think Grandma used Better Than Gourmet for seafood stock or Thai and True red curry paste for depth of flavor. But this chowder with carrots, leeks, potatoes, seafood stock, red curry paste, thyme, cream, smoked trout, and salmon is an absolute winner.

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