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Good Taste

Our award-winning Good Taste section includes recipes, restaurant reviews, and our area dining guide. Columnists Cindy Fuchs and Pam Binder provide weekly features with recipes that range from traditional to contemporary and the occasional dining review after sampling the fare at area eating establishments. Readers also look forward to an occasional "Evelyn's Kitchen" by Evelyn Swedberg.

 

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Almond Crusted Walleye with Pear and Blue Cheese
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Almond Crusted Walleye with Pear and Blue Cheese
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“After discovering a recipe published by In Fisherman magazine, I made this Almond Crusted Walleye for a family get together. For those blue cheese lovers this is an awesome way to prepare walleye!”

– John Grones

Almond Crusted Walleye with Pear and Blue Cheese Ingredients:

•2 walleye fillets, about 1/2 pound each
• Flour seasoned with salt and pepper
• 1 large egg, lightly beaten
• 3/4 c. sliced almonds
• 2 tbsp. butter
• 2 tbsp. minced scallion
• 1 ripe pear, peeled and cut into slices
• 1/4 c. white wine
• juice of 1/2 lemon
• 1/4 c. heavy cream
• 2 tbsp. blue cheese

Directions:

1. Dredge the walleye in the seasoned flour, shaking off any excess, dip in egg and then coat in ....

For the rest of this story, more recipes, tips and more, pick up this week's Voyageur Press.

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Chicken Bacon Ranch Casserole
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No new taste this week please check back next week....

For the rest of this story, more recipes, tips and more, pick up this week's Voyageur Press.

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