Signature Tastes Of Spokane

Signature Tastes Of Spokane


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Signature Tastes Of Spokane by Steven W. Siler, Nicole L. Manganaro

Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake.
Signature Tastes of Spokane captures the recipes that define the Lilac City. From cocktails at Bon Bon, to the quaint eateries in the Garland District, these are the restaurants, recipes and pictures that define the culinary tastes of Spokane.

Product Details

ISBN-13: 9780986715525
Publisher: Smoke Alarm Media
Publication date: 11/25/2011
Series: Signature Tastes Series
Pages: 242
Product dimensions: 7.50(w) x 9.25(h) x 0.51(d)

About the Author

Steven W. Siler is a firefighter-cum-chef serving both in the Deep South and the Pacific Northwest.  He is the best-selling author of the Signature Tastes cookbook series. Long marinated in the epicurean heritage of the Deep South, Steven has spent over 20 years in the much-vaulted restaurant industry from BOH to FOH to chef.  In addition, he has served as an editor and contributing writer for several food publications.  When not trying to shove food down his fellow firefighters’ gullets, he enjoys sailing and sampling the finest of scotches and wines, and has an irrational love affair with opera.

Nicole L. Manganaro is an author and managing editor with Smoke Alarm Media. Combining her love of food and photography, she continues to capture the culinary essence of the cities and states through recipes and photographs. Previously, Nicole has worked in scholarly book publishing at Rutgers University Press and Princeton University Press in New Jersey. She is currently completing the Signature Tastes of New Jersey, scheduled for release in Summer/Fall 2013.

Read an Excerpt

Ambrosia Bistro & Wine Bar
9211 East Montgomery Avenue
Rack of Lamb with Pomegranate-Port Gastrique
Good food, fine wine, and special friends…what else is there? Ambrosia Bistro invites you to join us in celebration of the little things that make life truly worth living. Since 2006, Ambrosia Bistro has been the premier dining spot in the Spokane Valley, winning numerous accolades including the 2010 “Z Best of Spokane” Best New American Restaurant Award, and the 2010 Wine Spectator Award of Excellence. Conveniently located in Argonne Village, Ambrosia Bistro is close to downtown Spokane, South Hill, and the Northside. Our ample parking, exciting food and drink selections, attentive staff, and comfortable décor make Ambrosia a great choice for any occasion.

2 (8-bone, 14–16 oz.) New Zealand lamb racks, trimmed and Frenched, cut into 4 bone sections.
Rosemary Black-Pepper Crust:
4 Tbsp fresh rosemary leaves
1½ Tbsp whole black peppercorns
3–4 whole garlic cloves 
olive oil
Pomegranate-Port Gastrique:
½ 750 ml bottle California ruby Port, (approximately 1½ C.)
1 3/4 C. granulated sugar
¼ C. corn starch slurry (mix equal parts corn starch and water until smooth)
3 oz. pomegranate molasses (found in specialty food stores)
canola oil
Rosemary Black-Pepper Crust:
1. In a food processor equipped with a chopping blade, pulse together the rosemary, black peppercorns, and garlic until finely chopped. With the motor running, drizzle olive oil through the top in a small stream until ingredients just come together. (Do not add too much oil.) Liberally coat the lamb rack with the paste, avoiding the bones. Place in a shallow pan, loosely cover, and refrigerate for 2–24 hours.
Pomegranate-Port Gastrique:
1. In a non-reactive stock pot, reduce port by half over medium heat. Add pomegranate molasses and sugar and bring to a boil, stirring occasionally until the sugar melts. Add the corn starch slurry and continue to cook until the gastrique is thick enough to coat the back of a spoon. Keep warm.
1. Preheat oven to 350°F.
2. In an oven-safe pan, heat 1–2 Tbsp of canola oil over medium-high heat and sear the lamb racks, bone side down, until well browned, about 3–4 minutes.
3. Turn the racks over and place the pan in the oven to finish, approximately 10 minutes for medium rare.
4. Remove the pan from the oven, cover racks loosely with foil, and let rest 5–7 minutes.
5. Slice racks between the bones, divide among two plates, and drizzle with pomegranate-port gastrique. Serve with horseradish Yukon Gold mashed potatoes and grilled asparagus.
“Come taste Ambrosia for yourself!”
Jeremiah Timmons, Executive Chef

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