Welcome to dinner at the Coldwell Banker house! Come on in and make yourself comfortable.
We know that the kitchen is the heart of the home, so we’re taking inspiration from beautiful Coldwell Banker homes around the world to create home cooked meals just for you. The first home recipe comes from a chef’s dream kitchen in “The Evergreen State.”
Let us start with a toast to this beautiful Washington home listed by Coldwell Banker BAIN. Feel free to take a tour. This magnificently outfitted home features dual kitchens, elevators, fire-pits, a resistance pool, garages for 6 cars, & indoor-outdoor living enhanced with covered terraces & expansive views.
As tribute to the bountiful wine region nearby, we’ve uncorked a bottle of chilled Ott & Murphy 2013 Chanson Rosé from the Columbia Valley, bottled just a few hundred miles from here. We’ve plucked it from the massive wine cellar.
The crisp rosé will go perfectly with our menu of Apple, Goat Cheese and Pecan pizzas which we’ve baked up in the kitchen’s wood burning oven. Since the apple was declared the state fruit of Washington in 1989, it’s only fitting to highlight the local flavors.
Apple, Goat Cheese and Pecan Pizzas
from Cooking Light
1 (1-pound) six-grain pizza crust
3 cups thinly sliced Fuji apple (about 8 ounces)
1 cup (4 ounces) crumbled goat cheese
2 teaspoons chopped fresh thyme
1 tablespoon extra-virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1 1/2 teaspoons honey
2 cups baby arugula
3 tablespoons chopped pecans, toasted
Preheat oven to 450