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    You are in: Home / Cookbooks / Puget Sound Recipes
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    152 recipes in

    Puget Sound Recipes

    Recipes from Washington State, the Seattle area, and/or the Puget Sound area. Enjoy!
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    After having a wonderful dinner of mussels in a Seattle restaurant, I came home and tried to replicate the lovely dish. After several attempts at replication, I came up with one as close as I could. It is very nice and flavorful. Be sure to serve with a crusty bread to mop up the lovely broth.

    Recipe #132745

    Here's a very tasty and different bruschetta served in Tulio Ristorante in Seattle MUSHROOM BRUSCHETTA (Bruschetta Mista)

    Recipe #3192

    I came across this drink at the Dragonfish Cafe in Seattle, and had to ask the waitress what was in them... now I enjoy them at home, too. It's a beautiful emerald green color!

    Recipe #34765

    This easy and delicious recipe came from Jolene Britten of Gig Harbor, Washingon. It was published in Taste of Home magazine, and she says she likes to make them for picnics in the park, also making large batches and cutting them into slices to put on platters for large gatherings.

    Recipe #107106

    I got this recipe from my friend Jodi Moore in Bellingham Washington. She made it for a dinner party in the dead of winter and gave it to us in mugs as we walked in from the snow.

    Recipe #141614

    I ate this daily when I lived in Bellingham, Washington at the Colophon Bookstore in Fairhaven. It's savory and a bit spicy, not sweet like you'd think.

    Recipe #141617

    The simple and classic method for escargot. :) This is the way they are prepared at 13 Coins in Seattle.

    Recipe #7373

    This recipe comes from "Simply Seafood", a magazine published in Seattle in the late 70's-early 90's. Sadly, no longer in existence, it was one of the best sources of fish & seafood recipes, as well as the state of the fish industry. I've been unable to find a similar authentic recipe in any of my cookbooks, magazines, etc. I have spoken to Maltese friends who confirm the authenticity of the recipe. Maltese cuisine is influenced by Africa and, in this case, Italy. Clearly, fish and seafood play a key role in the regular meals of this island. The beauty of this recipe is that while it is described as baking, the dish starts with a relatively small amount of liquid and the tomatoes give up liquid as they soften and melt at the relatively low cooking temperature. Thus, this is more a braise than a bake and the fish retains or absorbs liquid as it cooks, thus staying moist. This is a very different style of tuna compared to the quick, high heat, "seared on the outside, rare on the inside" style. This recipe is quite forgiving: I have used frozen tuna steaks without defrosting them and cooked this in a slow cooker at low heat for 6 hours or at high heat for 4 hours: just add enough additional water so that the tuna stays moist. Also, if you're blessed with thick tuna steaks, whether baking or using a slow cooker, just add water as needed and keep the tuna moist until it cooks through ... Serve with a green salad and crusty bread. Wine along with the meal (or if you choose, added to the braising liquid) is a wonderful touch -- for the broth, you can use either white or red. For drinking, a Sicilian wine would match the Mediterranean island origin of the dish, but anything from southern Italy would be appropriate ... In additon to being a dinner, any leftovers can be served at room temperature or heated up for lunch ... Note that since the salt and pepper are "to taste", the nutritional analysis for sodium will be incorrect -- if you are on a no/low/restricted salt diet, beware!!

    Recipe #196221

    Adapted from a recipe by chef Kiyoharu Kuroda, Maekawa Bar, Seattle. This dish has been described as looking somewhat "alive" when it is served, because when the extremely thin shavings come in close contact with the heat and moisture rising from the just-cooked lotus root, they flutter. Posted on request.

    Recipe #114921

    I made this years ago for a Christmas brunch, then promptly lost track of the recipe. Now I've found it again! The recipe is from a B&B website and comes from the Salisbury House B&B in Seattle, WA. Prep time is estimated.

    Recipe #170311

    From the Cascadia Restaurant, in Seattle. Time consuming, but definitely worth it--fried twice for authenticity and crispiness. Time does not include 1 hour or more chill.

    Recipe #151081

    This is a wonderful way to introduce people to seafood. No surprises here -- this stuff tastes fantastic! The original recipe comes from Saleh al Lago Restaurant In Seattle, Washington, where they use Penn Cove mussels, but any mussels will do as long as they are fresh. I once had these at a convention in Toledo, Ohio and I have made them myself from this recipe on several occasions -- they are always very popular once people try them. You will find, the first time you make them, that you didn't make enough. I always make two batches rather than doubling the recipe as they are best fresh out of the pan.

    Recipe #152994

    From the Seattle P-I. Takes only an hour and makes great leftovers. I like to toast sourdough bread to dip in it.

    Recipe #77244

    1 Reviews |  By GinnyP

    I'm from Seattle, so how could I not share the coffee?

    Recipe #45470

    This recipe comes from the Seattle P-I. I'm posting it here so I don't lose it! With strawberry season approaching, I can't wait to try this one!

    Recipe #227913

    2 Reviews |  By Kater

    This recipe comes from the Seattle P-I. I'm posting here so that I don't lose it! It sounds delicious!

    Recipe #227974

    Rub from Etta's restaurant in Seattle.

    Recipe #68812

    Black cod is my favorite fish... a tender, white, non-fishy fish that goes wonderfully well with teriyaki sauce. If you've never had black cod, do yourself a favor and find some! It is also known as "sablefish." I can sometimes find it served in Japanese restaurants, and occasionally served smoked in Scandinavian restaurants. I usually purchase mine in Ballard (a Scandinavian Seattle neighborhood) markets or at Uwajimaya (Seattle Asian grocery) or Ranch 99 Markets (Tukwila Asian grocery).

    Recipe #27853

    13 Reviews |  By Geema

    This recipe comes the The Santa Fe Cafe in Seattle. You can make this dish as spicy as you like, or mild if you prefer, and it's still good.

    Recipe #52497

    This recipe is by Tamara Murphy of Seattle's Brasa Restaurant, via John Shields. Ms. Murphy says to be authentic, you should prepare the pesto in the Moroccan way, by pounding the ingredients in a mortar with a pestle. Food processor instructions are included for the modern cooks. Red snapper is also great in this recipe.

    Recipe #188872

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