Recipezaar: Pacific Northwest recipes

Hazelnut Chicken With Pear Sauce & Blue Cheese

Mon, 22 Sep 2008 02:19:16 -0400

I had something similar in a restaurant, but it was deep fried and they used strawberry jam. This is my Oregon version of a generic recipe. If you don't care for blu cheese, feta works nicely. This can be served with a salad of tossed greens dressed with a vinagrette for a lunch or light dinner. Try a rose wine or a fruit flavored beer to accompany. Preparation time includes chill time. -- posted by Chef George S.

Sourdough With Jalapeno Cheese Spread

Fri, 26 Sep 2008 18:45:45 -0400

I made a big pot of my chili and had a loaf of homemade sourdough bread leftover from the day before. I wanted something different from the usual garlic bread or corn bread, one typically serves with chili. I opened the fridge and this cheese spread is what I came forth. A wonderful spread, dip and as you'll find out, perfect for spreading on sourdough or French bread and heating under the broiler. -- posted by Humble Bee

Zero's Trail Mix (Party Mix)

Tue, 30 Sep 2008 16:07:09 -0400

From the CGTD Culinary Arts' Institute of Oregon. Zero says: Happy Halloween *and* Merry Christmas! -- posted by Cookgirl

Zero's Jelly Belly Party Mix

Tue, 30 Sep 2008 16:44:12 -0400

Compliments of the CGTD Culinary Arts' Institute of Oregon of which I am President, Treasurer and Janitor. Use any flavor of Jelly Bellys/jelly beans. -- posted by Cookgirl

Chanterelle Mushroom Tartlets

Tue, 07 Oct 2008 00:45:44 -0400

We picked some wild mushrooms and I wanted to use them in an appetizer. Not finding what I was looking for, I looked at some recipes for other types of mushrooms. This recipe "borrows" heavily from Bergy's recipe 16123. Since chanterelles are more strongly flavoured than button mushrooms, I added some other stronger flavours to match (and to be honest I used what I had on hand!) So thank you to Bergy! -- posted by Paja

Ale-Steamed Mussels With French Bread

Tue, 14 Oct 2008 00:16:35 -0400

Cooking Light. -- posted by dicentra

Brown Rice Salad With Salmon

Tue, 14 Oct 2008 15:47:48 -0400

This is from Nov 2008 issue of Oprah. I think canned salmon would be fine if you removed the big bones and skin first. That's why I copied the recipe. -- posted by Debbie R.

Ben's Terrific Truffles for Gift-Giving

Mon, 27 Oct 2008 18:00:27 -0400

From an earlier era, found in a pile of recipes, handwritten in little boy printing! Must've been a good recipe or he surely wouldn't have gone to the trouble of printing it out like that. COOKING TIME is actually COOLING time. -- posted by Debber

Country Butter from America's Dairyland

Mon, 27 Oct 2008 23:38:16 -0400

Received this from a friend who always brought a pot of this with her home-made bread whenever we had soup and bread suppers at church back in Spokane, Washington. Being a Wisconsin farmer's daughter, I was a bit put off by it NOT being totally a "real" dairy product, but the flavor IS delish, plus the calories and cholestrol saved are worth the "fake-ness" !! -- posted by Debber

Pickled Bull Kelp

Sun, 02 Nov 2008 19:20:31 -0500

All along the Pacific coastline you can come across freshly beached bull kelp (aka giant kelp) on the sands at the ocean. During a trip to Alaska a few years back I tasted pickled bull kelp, and liked it so much I brought a jar home for my husband to try. It seems natural to glean fresh kelp on the beaches and use them for food, it makes me wonder why more people dont do it. This simple method of preparing bull kelp pickles is based on one from Cooking Alaskan by Alaska Northwest Books, the recipe by C. Joe Murray, Jr. from Angoon, Alaska. The recipe makes 1 to 2 jars of pickled kelp if your piece of kelp is very large, you might need to make a double or triple batch of the brine and add more onion, garlic, and lemon juice it all depends on how much kelp you have and how many jars of pickles you want. :) The pickles can also be hot-packed for longer storage canning. Would also make great gifts! -- posted by Julesong

Salmon Burgers

Mon, 03 Nov 2008 00:07:23 -0500

From 1001 Low Fat Recipes. Serve in pitas with dill sauce -- posted by dicentra

Corn and Sausage Chowder

Thu, 06 Nov 2008 23:27:43 -0500

From Juneau Empire dot com. D.V., of Ketchikan, said when the weather turns chilly this is one of the first recipes she turns to. D.V. also entered this recipe in a Libertyville, Illinois, junior cooking competition years ago and won a microwave. Enjoy! -- posted by Julesong

Fluffy Butter Dinner Rolls

Sat, 08 Nov 2008 15:05:26 -0500

This is an excellent recipe for impressing people with your cooking skills. You have no idea how good these taste until you actually make them. Please try at least once. You will not regret it. -- posted by mitchellengineer

Pecan Pear Torte

Mon, 10 Nov 2008 23:53:39 -0500

A delightful dessert I am posting for safe keeping -- I plan to make this for Thanksgiving this year. Found in December 2008 Taste of Home. Definitely the type thing you would find in the PAc NW though!! **Cooling time not included** -- posted by Mommy Diva

Roasted Hazelnuts With Thyme

Mon, 17 Nov 2008 23:19:13 -0500

Gourmet | October 2007 -- posted by dicentra

Low Calorie Sweet Potato and Ginger

Thu, 20 Nov 2008 23:29:59 -0500

This is a modification of the recipe I really liked for scollops and gingered sweet potatoes. I am always looking for ways to reduce the calories in recipes, as I am always battling weight. -- posted by Chef #1035990

Sharon Rae's Yam Bake

Thu, 27 Nov 2008 14:57:09 -0500

This is the best recipe for Thanksgiving! It just isn't Thanksgiving without this dish in my house. You can use sweet potatoes instead of yams. -- posted by Red Hook

French Merguez Sausages - Culinary Communion

Mon, 01 Dec 2008 01:07:40 -0500

From the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage. -- posted by Julesong

Split Pea Soup With Ham

Wed, 03 Dec 2008 00:18:51 -0500

This is a hearty, fairly low-fat and low-sodium split pea soup recipe, sure to warm you on a cold day. It is among the most potent comfort foods there are, and it has never failed to please my family. -- posted by E. J. Hilden

Green Chile Chicken Sausage - Culinary Communion

Wed, 03 Dec 2008 18:37:44 -0500

My favorite sausage from the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage. -- posted by Julesong

Zucchini Noodles Low-Carb

Fri, 05 Dec 2008 18:39:58 -0500

I heard about these faux noodles in a low-carb book, might have been Fran McCullough's Low Carb Recipes. I've seen the recipe in other sites but it wasn't posted here yet. This is so FUN once you get the process down. It took me about 4 times to feel quick at it, but I was making nice noodles after one practice zucchini. Thinly shaved zucchini strips with olive oil, salt & pepper - how perfect! -- posted by Zaaro

Lemon Garlic Alaskan Halibut

Mon, 08 Dec 2008 23:58:52 -0500

From the Costco recipe magazine. Posted for safe keeping -- posted by I Cook Therefore I Am

Northwest Grilled Dungeness Crab

Tue, 09 Dec 2008 00:39:20 -0500

From the Costco recipe magazine. Posted for safe keeping. -- posted by I Cook Therefore I Am

Barbecued Alaskan Halibut

Tue, 09 Dec 2008 00:47:12 -0500

From the Costco recipe magazine. Posted for safe keeping -- posted by I Cook Therefore I Am

Grilled Salmon With Brown Sugar Glaze

Thu, 11 Dec 2008 09:02:16 -0500

Got this in a Costco magazine. Posted for safe keeping. -- posted by I Cook Therefore I Am

Congo Squares

Sun, 14 Dec 2008 17:51:03 -0500

This recipe was passed down from my Grandmother, when my mother and her family lived in India in the 30's and 40's. If you like Toll House Chocolate Chip Cookies you will love this recipe. They are simlar to a blonde brownie with chocolate chips, and nuts. -- posted by Betty Bel

Dixie's BBQ Mac and Cheese

Thu, 18 Dec 2008 16:03:47 -0500

Dixie's BBQ is located in Bellevue, Washington. -- posted by Moontan Master!

Northern Pacific Railway Honey Fruit Mayonnaise Dressing

Mon, 29 Dec 2008 21:56:41 -0500

This recipe is from "Dinner in the Diner" and was developed by a chef for the NPR with almost 50 years of service. -- posted by Dan-Amer #1

Neighborhood Pad Thai

Thu, 08 Jan 2009 19:37:53 -0500

This recipe is from my local Thai restaurant and is really good. -- posted by Celticevergreen

Chicken With Shallots, Dates and Apricots

Wed, 21 Jan 2009 01:06:51 -0500

Found in the Williams-Sonoma "Taste" cookbook, this recipe is sweet and savory and so comforting. It is best served with basmati rice. -- posted by KissKiss

Quick & Easy Taco Burger Casserole

Fri, 23 Jan 2009 17:29:08 -0500

A new twist on an old favorite! Feeds a family of 6-8, and is great on a cold winter night. I came up with this recipe when I was trying to get my husband to eat more family-style casserole dishes (he's not a fan of casseroles). I served it right out of the oven, bubbling hot, with a slice of crusty french bread and a small dinner salad. He ate three helpings and told me that I should definitely put "that one" in my recipe box. -- posted by Chef #1140509

Iced Coffee Frappe by Deborah Madison - Vegan

Tue, 27 Jan 2009 00:25:31 -0500

Entered for safe-keeping. From Deborah Madison's "This Can't Be Tofu!". Variations: a pinch of cinnamon or nutmeg; vanilla; hazelnut or almond syrup; chocolate syrup; coconut milk; a big scoop of vanilla ice cream or frozen yogurt; a banana. Cooking time is blender time. -- posted by KateL

S'more Cookies

Wed, 28 Jan 2009 10:22:28 -0500

An easy recipe for S'more cookies that everybody can love.... =] I made this recipe up.... I'm no baker, but this recipe totally rocked the socks off my family... other then the fact that they where ugly this cookie was perfect. -- posted by KatyLady90

White Bean Chili With Dungeness Crab

Wed, 04 Feb 2009 01:45:21 -0500

This is a recipe from the book, Killer Chili by Stephanie Anderson. This recipe is from the Dundee Bistro in Dundee OR., and is Chef Jason Stoller Smith's recipe. It looks fabulous. Soaking beans not included in preparation time. -- posted by Recipe Junkie

Fiesta Corn Chowder

Mon, 16 Feb 2009 01:12:36 -0500

This soup cooks up quickly, and is warming and delicious. It comes from the Simply Classic Cookbook by the Jr League of Seattle. Prep time doesn't include cooking the chicken. As quick as this is to make, save even more time by using the meat from a roasted chicken bought at your local grocer. If you cook chicken breasts for the recipe (2-3 halves) add onion, garlic and s & p to the water. This chowder is very mild, if you like spicy add more tabasco, or a diced jalepeno, or substitute some Pepper Jack cheese in place of Montery Jack A cold beer or glass of white wine is perfect with this. -- posted by momaphet

Superfoods Salmon Taco With Mango and Avocado

Wed, 25 Feb 2009 10:21:06 -0500

From SuperfoodsRX Diet book -- posted by Debbie R.

Coffee Imperial

Tue, 24 Mar 2009 17:58:31 -0400

A simple treat for those who love iced coffee. Plan ahead for this one as you need to let the mixture blend then cool before serving, not included in Prep time. -- posted by momaphet

Beorn's Sweet Bread

Sat, 25 Apr 2009 14:59:06 -0400

I found this recipe in my Penzeys catalog. Time does not include the 4 hour rise. -- posted by Scarlett516

Strawberry Crescent French Toast

Mon, 27 Apr 2009 01:08:27 -0400

I created this recipe as an experiment that turned into a family favorite. Wonderful served with Sunday breakfast or brunch. Also delicious with raspberries instead of strawberries. Sure to delight the senses! This recipe also works as a low sugar/carb recipe! Just substitute sugar free jam, Splenda and Sugar free maple syrup for the sugary sweet ingredients in this recipe (I do this for my diabetic husband all the time) - you'll be surprised how wonderful it tastes. -- posted by EmilieLearnstoCook

Pork Medallions With Balsamic-Honey Glaze

Mon, 04 May 2009 19:44:20 -0400

Easy to make, delicious, kid friendly! -- posted by Chef #1223402

Emerald City Salad

Fri, 08 May 2009 15:40:56 -0400

PCC is the local co-op in Seattle, Washington. They make this wonderful salad and I hope you will enjoy it too! -- posted by Sharon123

Sirloin Steak With Spicy Pepper Sauce

Wed, 13 May 2009 01:31:18 -0400

From edibleportland.com - by Abigail Chipley -- posted by ThatSouthernBelle

Cranberry Crown Cheesecake

Wed, 20 May 2009 20:08:34 -0400

I love cranberries! This is an elegant and beautiful cheesecake, my family asks for this at every holiday. Plan ahead! Some steps in this recipe can take up to 24 hours--!!! Please read recipe through before starting! -- posted by kittycatmom

Sam's Smoked Sockeye

Sat, 06 Jun 2009 02:19:24 -0400

I make the brine and DH keeps the smoke coming. He is famous for smoked salmon! This recipe is for a hard smoked alderwood sockeye salmon. It is so good you will drool over it. Really. You will. -- posted by Secret Agent

Lavender Lemonade

Mon, 08 Jun 2009 01:59:32 -0400

From Purple Haze Farm -- posted by Charlotte J

Butterflied Chicken With Herbs and Sticky Lemon

Wed, 10 Jun 2009 15:31:16 -0400

This recipe, submitted by Elise Lalor from Issaquah, WA, was the 2009 Judges Choice and $10,000 winner(representing the Pacific region) in the 2009 Chicken Cooking contest put on by the National Chicken Council. -- posted by Sharon123

Oregon Trail

Thu, 11 Jun 2009 01:56:21 -0400

This tasty treat takes only minutes to prepare and the kids will love it! No more of that plain Mac & Cheese again... -- posted by Hughie

Country Caramel Apples Around the Campfire

Wed, 17 Jun 2009 13:27:24 -0400

Here's a recipe that is sure to draw some oohs and aahs from your favorite diners! An easy-to-make, simple way to end the day while camping or on the back deck. The hardest part is coring the apples. Try stuffing the core with other melty sweet treats: chocolate caramels, cinnamon Red Hots, Lemon Drops, Gummy Bears. Oooohh...! The original recipe came from the Lutheran Girl Pioneer Camping cookbook. COOKING TIME DOES NOT INCLUDE getting the fire or grill coals going. This is a good recipe to put on as the fire is dying down---or AFTER you've pulled the meat off the grill--while you're eating supper. These will cook all by themselves while you're eating! -- posted by Debber

Campfire S'mores (Aka Robinson Crusoes)

Thu, 18 Jun 2009 01:16:10 -0400

If you like regular S'mores, you're going to LOVE these! Start with chocolate graham crackers, smear on some creamy peanut butter, add the chocolate candy pieces, the melty marshmallow; then top with the other square of graham cracker. THE TRICK to making these perfectly is being patient while the marshmallow is roasting....don't stick it into the fire, twirl it slowly over the warmth, so that it starts to swell up. That's your signal that the inside is getting all soft and smooshy--just right for perfect s'mores. I first made these back in the early 90's when taking 10 girls on a church youth camp-out in eastern Washington State. We cooked all our meals over the open-fire (no campstove!!) including chocolate chip pancakes MADE FROM SCRATCH, pioneer hotdogs (yum, yum!) and caramel apples roasted in the coals. I guess I need to post those recipes too. After all...it's summer-time and people are camping!!! -- posted by Debber

Maple and Walnut Quick Bread

Sat, 20 Jun 2009 01:50:33 -0400

Cooking Light, MAY 2009 -- posted by dicentra

Fresh Salmon-Cilantro Burgers

Sat, 20 Jun 2009 01:52:38 -0400

Cooking Light, MAY 2009. OAMC for bentos? -- posted by dicentra

Oregon Trail Mix

Sun, 28 Jun 2009 17:55:53 -0400

My homemade version of a commercial trail mix. Salt free! For best flavor, make sure you use unsulphured dried fruit and be doubly sure the nuts are not rancid (taste test!). As we roll along the Oregon trail...bump, bump, bump... Read about the Oregon Trail here: frontiertrails.com/oldwest/oregontrail.htm -- posted by Cookgirl

Martha Stewart-Style Baked Onion Rings

Mon, 29 Jun 2009 01:18:38 -0400

This one comes from Everyday Food, from the "Eat Smart" upgrade; sounds good to me, so thought I'd save it here. -- posted by Debber

Citrus Slush: Snazzy & Jazzy

Tue, 21 Jul 2009 13:06:11 -0400

You're the hostess for the bridal or baby shower and are scrambling around looking for the PERFECT recipe. Eureka! You've just struck the mother-lode of Shower Slushes! This makes a LOT and tastes divine, too. Thanks to Taste of Home Holidays (Barbecues), Summer 2009, booklet for this excellent recipe. -- posted by Debber

Berry Cobbler Cakes

Thu, 23 Jul 2009 01:41:19 -0400

Is it a cobbler or a cupcake or a muffin? You decide! Use any fresh berry that you love. If anything sticks to the pan just scrap it off an put it back on the cobbler. When place upside down on a plate they should have a slight dimple in the bottom perfect for holding ice cream or whippend cream. Adapted from a recipe I found on the web. -- posted by momaphet

Roasted Turkey Breast Tenderloins & Veggies

Fri, 24 Jul 2009 13:57:54 -0400

Another nice looking recipe I'd like to try from TOH's Simple and Delicious. This recipe is the starter for the turkey portion of another recipe - Buffalo Turkey with Linguini (also from TOH's Simple and Delicious). I love finding recipes that springboard eachother to speed up your week's menu!!! ***Yield is listed as 4 servings PLUS 16 oz. of cooked turkey breast tenderloins to be used eitehr in the Buffalo Turkey Linguini or any other recipe you see fit. -- posted by Mommy Diva

"sneaky" Chocolate Zucchini Cupcakes Kids Love

Fri, 24 Jul 2009 14:07:25 -0400

These little gems look like a bite of chocolate heaven - even to ME!! I KNOW they will satisfy my little guy - who is on an anti-veggie kick at the moment. Makes me think of the decadent chocolate frosted cake from school daze that had beets in it - every kid's nightmare. Couldn't believe it when I saw the recipe as a kid. Oh, well. Get 'em in there any way you can Mommy....until they get over the YUCK phase. THIS TOO SHALL PASS! And with these cupcakes, it looks like our secret is safe!! -- posted by Mommy Diva

Lil Bit of Sunshine

Tue, 28 Jul 2009 02:38:17 -0400

This is an extremely simple ADULT bevy....I found this worked and was rather tasty while visiting friends in Albuquerque, NM. Availability of the classic Sunny D Mango flavor is hit and miss....but trust me....it's worth trying! Classic bottle....light green lid. NOT the orange infused new stuff (dark blue lid). :) Lots of friends have tried this...and Chef --V asked oh, so nicely that I get it posted. It is so nice on a hot day...sitting by the pool (or not). Very smooth and deceptively sneaky so be careful (ok, I pour a lil heavy-handed.) I posted it with a better ratio I hope. :) **NOTE: Zaar hasn't added Mango SUnny D to the data Base yet - so just know THAT IS what is called for. :) -- posted by Mommy Diva

Goof Balls

Sun, 02 Aug 2009 10:01:04 -0400

A yummy yummy peanut butter no-bake cookie. It's a great family recipe and everybody's favorite. Prep time includes balling time but not cooling. -- posted by heres_johnni

Honey Whole Wheat Zucchini Bread

Mon, 17 Aug 2009 02:45:51 -0400

Yummy! -- posted by Chef Corn

Blackberry Gratin

Wed, 19 Aug 2009 01:12:18 -0400

The blackberries are ripe now and I found this recipe to use when I pick some. It looks simple and great. From The Pacific Northwest (Williams-Sonoma New American Cooking) by Jean Galton. -- posted by lazyme

Lamb Shanks With Merlot and Garlic

Wed, 19 Aug 2009 01:15:48 -0400

Lamb shanks become tender and juicy when braised in a good Pacific Northwest Merlot. If your pot is smaller than 10 inches (25 cm) in diameter, ask your butcher to crack the bones so the shanks will fit. Serve with lots of fresh crusty bread to mop up the sauce. From The Pacific Northwest (Williams-Sonoma New American Cooking) by Jean Galton. -- posted by lazyme

Oregon Peppered Bacon and Crab BLT

Wed, 19 Aug 2009 01:16:00 -0400

This is not your average BLT. The Northwest's popular peppered bacon joins Dungeness crab and tarragon to deliver delightful - and unexpected - flavors to this classic sandwich. For a special-occasion lunch, prepare all the elements ahead of time, then assemble the sandwiches just before serving. From The Pacific Northwest (Williams-Sonoma New American Cooking) by Jean Galton. -- posted by lazyme

Artichokes Stuffed With Herbed Cream Cheese and Bay Shrimp

Wed, 19 Aug 2009 01:21:27 -0400

Ray's Boathouse, Seattle, Washington. Chef Charles Ramseyer uses a pastry bag to pipe the herbed cream cheese into the steamed artichokes, which you can do as well if you want a fancier finish to the filling, though a plain old spoon works well too. The artichokes can be stuffed up to 2 hours in advance and refrigerated until ready to serve. To eat, use the leaves to scoop up some of the cream cheese filling, scraping the tender flesh from the base of the leaf as you draw it between your teeth. From The Best Northwest Places Cookbook (Volume 2) by Cynthia Nims. -- posted by lazyme

Forest Mushroom Bisque

Wed, 19 Aug 2009 01:24:31 -0400

Canlis, Seattle, Washington. Bisques are creamy, rich soups based on a flavorful puree. The foundation of this one is a generous amount of fall's wild mushrooms, one of the more prized culinary treats each year in the Northwest. At Canlis, the chefs often use chanterelles, hedgehog mushrooms, or morels when they're in season, though the bisque is also delicious made with cultivated varieties such as shiitake mushrooms. The flavor and texture of the bisque will vary with the type (or types) you choose to use. It's made extra-rich with heavy cream at the restaurant, but you could lighten the bisque a touch by using half-and-half instead. Source: The Best Northwest Places Cookbook (Volume 2), Cynthia C. Nims. -- posted by lazyme

Crab and Havarti Omelet

Wed, 19 Aug 2009 01:24:51 -0400

Skagit Bay Hideaway, La Conner, Washington. One of the most iconic foods of the Northwest, Dungeness crab is caught along the ocean coast, in the Puget Sound, and in numerous bays such as Skagit Bay. Here the sweet crabmeat is paired with mushrooms, tomato, Havarti, and green onion for a savory breakfast dish. At the Skagit Bay Hideaway, they often garnish the omelet with nasturtium flowers from the garden. Source: The Best Northwest Places Cookbook (Volume 2), Cynthia C. Nims. -- posted by lazyme

Blackberry Coffee Cake

Wed, 19 Aug 2009 01:25:15 -0400

First Street Haven, Port Angeles, Washington. A hidden layer of fresh blackberries makes for a tasty surprise in this simple coffee cake. Other berries in season can be used as well, either solo or mixed in a jumbleberry version. This cake is at home both on the breakfast table and as an afternoon snack with a steaming cup of tea. Source: The Best Northwest Places Cookbook (Volume 2), Cynthia C. Nims. -- posted by lazyme

Cheese Blintzes With Blueberry Sauce

Wed, 19 Aug 2009 01:29:10 -0400

The Old Farmhouse Bed & Breakfast, Salt Spring Island, British Columbia. Owner Gerti Fuss notes that these blintzes can be made ahead of time and heated just before serving. Put the filled blintzes on a baking sheet and freeze until firm, about 1 hour, then wrap the blintzes individually and freeze for up to 2 weeks. To serve, Fuss (who makes as many as 100 at a time!) defrosts them on a baking sheet overnight in the refrigerator, covered with a cloth to keep them from drying out, and then reheats them in a 300°F oven until heated through, about 15 minutes. Source: The Best Northwest Places Cookbook (Volume 2), Cynthia C. Nims. Times do not include the 'resting' time for the crepe batter. -- posted by lazyme

Blackberry-Barbecued Chicken

Wed, 19 Aug 2009 01:43:15 -0400

This barbecue sauce recipe makes enough for two chickens. Store the leftover sauce in a tightly capped container in the refrigerator for several days or in the freezer for several months. Make a batch of Walla Walla Onion Rings and a green bean salad to go alongside, and you'll be all set. From The Pacific Northwest (Williams-Sonoma New American Cooking) by Jean Galton. -- posted by lazyme

Blue Cowgirl

Wed, 19 Aug 2009 01:48:22 -0400

Christina's, Eastsound, Washington. The name for this straightforward, colorful cocktail is inspired by the Tom Robbins classic Even Cowgirls Get the Blues. The crisp gin with a vibrant splash of blue curaçao makes for a refreshing sipper. A classic martini glass befits this elegant cocktail, though at Christina's they sometimes serve it in a whimsical glass boot. From The Best Northwest Places Cookbook (Volume 2) Copyright: 2003, Cynthia C. Nims; -- posted by lazyme

Peter Canlis Shrimp

Wed, 19 Aug 2009 01:49:46 -0400

Canlis, Seattle, Washington. Peter Canlis was one of the most influential restaurateurs in Seattle's early years of fine dining. A testament to his impact is the fact that Canlis is still open more than fifty years later, the tradition now continued by his son, Chris, and daughter-in-law, Alice. For the complete depth of shrimp flavor in this recipe, use the optional shrimp butter to finish the dish. It is made by cooking the shrimp shells with butter, which draws a surprising amount of flavor into the butter. From The Best Northwest Places Cookbook (Volume 2) Cynthia C. Nims. -- posted by lazyme

The 3-Carat Ruby

Wed, 19 Aug 2009 01:50:22 -0400

Ruby's on Bainbridge, Bainbridge Island, Washington. This cocktail looks quite a lot like pink lemonade, but it's definitely a grown-up version, with plenty of bright flavor from citrus and a ruby tone from cranberry. Owner Maura Crisp was explaining to a customer that she'd named the restaurant after her grandmother, Ruby, to which the customer exclaimed, "What a wonderful name. You know, I have a 3-carat ruby ring in the bank that I really should get out and wear!" So this is not just a Ruby, but a 3-carat Ruby, tasty enough to deserve the elegant moniker. From The Best Northwest Places Cookbook (Volume 2) Cynthia C. Nims. -- posted by lazyme

Wild Blackberry Coffee Cake

Thu, 20 Aug 2009 01:57:08 -0400

Eagles Nest Inn, Langley, Washington. Packed with plump, juicy blackberries, this coffee cake is a favorite during the summer months at the Eagles Nest Inn, where blackberries abound. Frozen blackberries can be substituted for fresh; however, if you use frozen berries, plan to bake the cake for an extra 20 minutes. What you don't finish in the morning will keep well for an afternoon snack or evening dessert, even a day or two later. Source: The Best Northwest Places Cookbook (Volume 1) -- posted by lazyme

Try a Cashew Chicken Salad in a Sandwich on a Hot Summer Evening

Thu, 20 Aug 2009 02:05:49 -0400

The title is pretty self-explanatory, and I think you'll agree that this is a nice way to spend a summer evening. Kettle (crunchy) potato chips on the side, a couple of home-made cookies or a brownie, some carrot sticks, and you've got a pretty decent brown-bag lunch, too. The original recipe (from Taste of Home, Aug/Sep 09) calls for pumpernickel bread. -- posted by Debber

Bake Sale Time: Rice Krispies W/ Malted Milk Ball Bars

Thu, 20 Aug 2009 02:18:02 -0400

Here's one to add to your bake sale repertoire--and they'll be just enough different [but still the same thing] to get the kids curious, and good enough that they'll sell like "hot cakes!" Save a couple for the home-folks, because you won't be bringing any home when you take these to the potluck or family reunion picnic! I use two bowls (recycle the first one) so I have everything ready to pour and mix--goes much quicker and no wasting time to measure when the stuff is hot! Again, the gals at Taste of Home get all the credit--Aug/Sep '09. -- posted by Debber

Tomato Lemon Basil and Goat Cheese Salad

Mon, 24 Aug 2009 15:17:23 -0400

This tomato salad is very easy to make and requires few ingredients. The preparation time is very simple and short. After you assemble the salad, chill the salad until service time. Now drizzle the salad with extra-virgin oilve oil, balsamic vinegar and you are ready to serve. The salad can be doubled very easily. This salad can be served for light lunch with a sandwich or for dinner. -- posted by Chef #848413

Blueberry Lavender Pie Filling for Canning

Mon, 31 Aug 2009 11:36:50 -0400

Enjoy a taste of summer in the middle of the winter with this easy canning recipe. The following is for one quart jar, which easily fills one pie. Multiply it to use as many berries as you can get your hands on. I also add fresh lavender flowers since I've got a great local lavender farm, but if you do, please be careful to use them sparingly as they can quickly overpower the berry taste. If you are unsure on how to use lavender, read up online first. *DO NOT SUBSTITUTE CLEAR JEL*! This is important. You probably won't find it at your local grocery store, but you can easily order it online. I found mine at a specialty candy and cake decorating store. -- posted by PDXChef

Olallieberry Jam

Mon, 14 Sep 2009 16:10:48 -0400

Also known as Saskatoon. From my yahoo food preservation group. -- posted by dicentra

Pioneer Drumsticks (Meatloaf on a Stick)

Mon, 28 Sep 2009 15:45:35 -0400

This was a favorite with the kids on our camping trips in the Pacific Northwest. Take your favorite meatloaf recipe, prep it at home, freeze or use the first night out. Have the kids look for green sticks about the size of your little finger. Guaranteed hair-on-the-chest strength (!) for the weak-kneed who don't like touching "raw" meat. Serve in HOTDOG buns with your favorite HAMBURGER condiments. The original recipe came from a Lutheran Girl Pioneer camping-cookbook. Tried & true! COOKING TIME does NOT include how long it may take the charcoal or fire to be ready. -- posted by Debber

Zuppa Di Pesce Castagna

Wed, 30 Sep 2009 01:22:46 -0400

This recipe from Castagna in Portland, OR, was requested in the LA Times' Culinary SOS column by a fan who described it as "ambrosia". It certainly has all the right stuff. "This striking dish is perfect for summer entertaining, and half of the recipe can be made in advance. The rich fish broth is delicately flavored with leek and fennel, complemented with bright notes from lemon and Pernod, and rounded out with just a hint of chile and tomato for added depth. Serve each bowl with a generous helping of steamed and sautéed fish and shellfish, crostini and creamy anchovy aioli or rouille." Substitute any firm fleshed white ocean fish & vary the shellfish according to your locale & season. -- posted by Buster's friend

Salmon Piccata Style

Fri, 02 Oct 2009 16:12:20 -0400

Roberto's Restaurant, Friday Harbor, Washington. Faced with only four burners in his restaurant -- no oven or grill -- chef Roberto Carrieri asked himself what an Italian chef might do with a piece of salmon and a saute pan. The answer took inspiration from the classic veal piccata, marrying salmon with lemon, capers, and butter. With this lively salmon dish, serve a rich, opulent pinot gris or chardonnay, such as the King Estate Reserve Oregon Pinot Gris. From The Best Northwest Places Cookbook (Volume 1). -- posted by lazyme

Steamed Clams Sol Duc

Fri, 02 Oct 2009 16:12:36 -0400

Sol Duc Hot Springs, Port Angeles, Washington. Sol Duc Hot Springs chef Mike Rogers won first place at the Clam Fest in Sequim, Washington, for his steamed clams. He uses Manila clams; littleneck clams are another fine choice. From The Best Northwest Places Cookbook (Volume 1). -- posted by lazyme

Salmon Gravlax

Fri, 02 Oct 2009 16:13:07 -0400

Waterfront Centre Hotel, Vancouver, British Columbia. Traditionally gravlax is served with ice-cold shots of vodka or aquavit. Clear Creek Distillery's pear brandy is a delicious Northwest match, especially if it's used as the brandy in the brine recipe. Be aware that this salmon needs to cure for 48 hours in the refrigerator. From The Best Northwest Places Cookbook (Volume 1). -- posted by lazyme

Black Cod Sake Kasu

Fri, 02 Oct 2009 16:13:20 -0400

Ray's Boathouse, Seattle, Washington. This exquisite sake kasu black cod is almost synonymous with Seattle's famed Ray's Boathouse. Sake kasu is a thick paste made from the lees, or leftovers, from the sake-fermenting process. It is available by the pound at Japanese specialty stores. This preparation requires 48 hours to achieve its characteristic complex flavor, so plan ahead. To match the flavors of this complex dish, serve an equally complex wine, such as Ponzi Vineyards' Reserve Oregon Pinot Noir. From The Best Northwest Places Cookbook (Volume 1). -- posted by lazyme

Italian Baked Oysters

Fri, 02 Oct 2009 16:23:56 -0400

I've never liked oysters, but my DH loved them. The amount for the bread crumbs is missing, so I'm just guessing. From The Best Northwest Places Cookbook (Volume 1). Cafe Luna, Shelton, Washington. Home to the annual Skookum Rotary Oysterfest held each October, Shelton, Washington, is one town that definitely loves its oysters. This dish is perfect for a dinner party, since you can prepare it in advance and refrigerate it until you are ready to bake and serve. Instead of using individual baking dishes, you can bake the oysters in one large dish and divide them among individual plates for serving. For a delicious match, serve these oysters with Columbia Winery's Chevrier Semillon Sur Lie. -- posted by lazyme

Asparagus Giovanni

Fri, 02 Oct 2009 16:25:20 -0400

Giovanni's on Pearl, Ellensburg, Washington. "We put this on our menu in the spring, when fresh Yakima Valley asparagus is abundant," says the chef of Giovanni's on Pearl, who serves this vegetarian entree with crusty French bread and butter. Contrary to what many people believe, thick asparagus spears are often more tender than thin ones. In fact, tenderness has to do with age and moisture content, not size. From The Best Northwest Places Cookbook (Volume 1). -- posted by lazyme

Warm Salmon Spread

Fri, 02 Oct 2009 16:25:23 -0400

Mount Ashland Inn, Ashland Oregon. At the Mount Ashland Inn they use jars of home-smoked salmon in this horseradish-spiked spread. Use your favorite hot-smoked salmon for this easy-to-prepare appetizer. Serve with breads and crackers or with fresh vegetables. From The Best Northwest Places Cookbook (Volume 1). -- posted by lazyme

Apple Bread Pudding With Brandy Butterscotch Sauce

Fri, 02 Oct 2009 16:29:31 -0400

Innisfree Restaurant, Glacier, Washington. Fred and Lynn Berman are organic farmers who opened a restaurant to showcase their favorite seasonal foods. Harvest time is Lynn Berman's favorite time of year, when she often turns crisp, tart apples into this homey bread pudding. From The Best Northwest Places Cookbook (Volume 1). For the apples, use preferably jonagold, spartan, or melrose, cored and cut in 1/2-inch slices. -- posted by lazyme

Kurant Cosmopolitan

Fri, 02 Oct 2009 16:39:03 -0400

Adam's Place, Eugene, Oregon. Cocktails are a big deal at Adam's Place, where the "Eugene Martini Association" -- a few hundred loyal customers strong -- gathers for the sake of fine cocktail appreciation. This flavorful twist on the now-classic Cosmo brings a hint of currant flavor to the glass. From The Best Northwest Places Cookbook (Volume 2). -- posted by lazyme

Hearts of Romaine With Chicken and Warm Asian Ginger Sauce

Fri, 02 Oct 2009 17:11:23 -0400

From Kasper's, Seattle Washington. Light and flavorful, this elegant salad from chef Kaspar Donier is perfect for a spring dinner. If possible, use Momokawa sake, an outstanding product imported from Japan by way of Oregon, in the recipe. A glass of their premium Gold Label Sake, served chilled, makes a delicious accompaniment. From The Best Northwest Places Cookbook (Volume 1). -- posted by lazyme

Vegetarian Portobello French Dip Sandwich

Wed, 07 Oct 2009 11:38:15 -0400

This incredible sandwich is the signature dish at the much-loved Seattle restaurant, Café Flora. The recipe is printed in the "Café Flora Cookbook". It's really a delicious sandwich and will please vegetarians and carnivores alike. It's easy to make vegan too. Start by preparing the mushroom essence (which can be made ahead of time). Unused French Dip Spread can be frozen. The mushroom essence (basically a reduced mushroom stock) can be made to add intense mushroom flavour to risottos, pastas, soups... -- posted by blucoat

Very Serious Harvest Potato Soup

Thu, 08 Oct 2009 17:34:52 -0400

This is an intense potato soup made from scratch, like all of my recipes. It is savory, thick, creamy, flavorful, and rich. Serve it with hot, buttered baguette or your favorite fresh bread, if you want. I like it served in a gigantic mug, and find it to be perfect for chilly Autumn or Winter days or evenings. -- posted by E. J. Hilden

Pork Sausage and Egg Casserole

Wed, 14 Oct 2009 13:29:49 -0400

This is an easy to prepare, tasty dish using simple ingredients...my family loves it! If you can't find the hash browns with onions already in with the potatoes, just saute 1/3 cup chopped onion and add that to the mix before baking. While I use a 4 cheese blend, cheddar cheese alone would be fine also...the cooked cheese makes a delicious crust in the casserole. Frozen hash browns would work too just thaw them before adding to the mix. Perfect for a brunch, we also love it for supper too! -- posted by Chef Learnee

Everything Salmon Burgers(Rachael Ray)

Wed, 14 Oct 2009 14:37:52 -0400

A great recipe for any day of the week! From Rachael Ray's Big Orange Book. She was inspired by everything bagels with cream cheese and smoked salmon. -- posted by Sharon123

Lentil Soup With Vegetables and Andouille Sausage

Mon, 19 Oct 2009 13:35:54 -0400

Another hearty, nutritious soup recipe, loaded with protein, fiber, and flavor. It doesn't take as long as some of my other soup recipes, but is every bit as good. I created this on a cold and rainy Portland, Oregon day, and served it with warm sliced baguette. Excellent! -- posted by E. J. Hilden

Abstract's Splenda Black Bean Brownies

Mon, 19 Oct 2009 14:35:44 -0400

These are gluten free, low in sugar, and actually taste great. Be sure you rinse the beans. This is a very easy recipe. Be creative! Add different nuts or chips to add flavor and variety. -- posted by Chef Abstract

Hot Shrimp Hors D'oeuvres

Thu, 29 Oct 2009 10:22:59 -0400

Saw this on our local KCTS TV channel and copied it the best I could because they weren't giving out the amounts and one of the ingredients. So I have done my best. Plan to prepare it soon and see what the end result will be. If you beat me please give your suggestion and ideas. Thanks in advance. :) You can replace the shrimp with crab meat. Cooking time does not include the time needed to cook the shrimp. -- posted by TeresaS

Yummy Eggnog Scrambled Eggs

Sun, 01 Nov 2009 10:24:10 -0500

A real treat! I was looking for recipes this morning to use Eggnog in, and the majority of them were for things like French toast. I went to the kitchen to make scrambled eggs and used eggnog rather than milk. Turned out AMAZING and will be a regular seasonal treat in my house. Actually, they ended up being far fluffier than my normal scrambled eggs, too. Try it! Tell me what you think [but the kids will love it ;) ] -- posted by Dying4Eternity20

Ww Fire-And-Ice Melon Soup - 2 Pts

Sun, 08 Nov 2009 10:16:47 -0500

This is out of a really old Weight Watchers Magazine. Cook time includes chilling time. -- posted by TeresaS

Potato Salad Dressing

Wed, 18 Nov 2009 16:06:09 -0500

This is a very different dressing for potato salad that has been a favorite of my family for many years. I found it while reading a pamphlet about using sour cream. It can be easily doubled for a large salad but DO NOT double the salt. It is better if it sits for a day in the fridge but can be made the day it is to be served. -- posted by Chef #759331