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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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    19 Reviews |  By LisaA

    I've had this recipe for three years. If I remember right the person who gave it to me said it came from a newspaper article from Seattle Washington. I love this recipe. Just be careful not to make this when you're really tired. Worst cooking disaster was misreading 1/2 tea sugar for 1/2 cup. Talk about yuck! Cooking and prep time is just a guess. It's been a good year since I made this last.

    Recipe #101699

    I got this from Bon Appetit, but it originated at SKYCITY at the top of the Space Needle in Seattle.

    Recipe #233691

    From Seattle's take out shop "Pasta by Request" this is my all-time favorite recipe! It raised $100 dollars for our school's Silent Auction (along with salad and cheesecake). It has a chunky vegetable red sauce and a creamy Parmesan white sauce. It uses feta and mozzarella cheeses. It is very elegant but a real comfort dish. Cut leftovers into squares; freezes great already baked (cut into squares and put in Ziplock freezer bags) or unbaked! Recipe requires recipe #102470. It makes it pretty easy if you make the red sauce the day before and use no-boil noodles.

    Recipe #117371

    10 Reviews |  By lazyme

    A few years ago, I asked Chef Raymond Reed from Stanley and Seaforts Restaurant in Tacoma, Washington for this recipe. I should have known that asking a chef for a recipe means it makes alot! The original recipe was for 15 pounds, but I finally scaled it down a bit. Since I don't make the huge 15 pounds, I don't bother with a paddle attachment either.

    Recipe #177196

    2 Reviews |  By lazyme

    This is a great side dish from The Herbfarm Cookbook. The Herbfarm is a small restaurant, east of Seattle. They grow all of their own herbs all over the property, and use them fresh in their recipes. As it is a small restaurant, they have small dinner parties - most times you have to make reservations about 9 months in advance. Then you are served a wonderful 9-course meal prepared with the freshest herbs in season at the time. I haven't been there yet, but it sounds like a wonderful experience. You can roast the apsaragus ahead of time, but don't dress the spears until ready to serve, since the lemon juice drains their color.

    Recipe #176623

    This base of this recipe is called Puyallup Fair Scones (Recipe #183806)...I of course had to mess with a good thing and here's the recipe I came up with. These are even better! Here's some of the research on scones that I found...using butter gives the best flavor, but shortening preserves the scones better after the first day. Hence the 1/2 butter, 1/2 shortening, a good compromise. Using heavy cream keeps the scones moister than milk. The recommended flours (for taste and gluten content) are first, Pillsbury Unbleached Enriched All-Purpose Flour (with a 10 - 11% gluten content), second King Arthur Unbleached Enriched All-purpose Flour (with an 11% gluten content). Chilling the butter and shortening in the freezer for 20 minutes or so helps the fat not "melt" when mixing. You can use your hands or a pastry blender to mix the fat and flour, but using a food processor also keeps the fat intact and not "melted" from the heat of your hands. Mix as little as possible so that the gluten does not over develop and make the scones tough. Sifting is critical. 2 1/2 cups unsifted flour weighs more than 2 1/2 cups sifted flour and would make a tougher scone. If you want to get really into it, "they" say that you should place a measuring cup on top of some parchment/wax paper and actually sift the flour into the cup, use the paper to catch the excess.

    Recipe #184105

    This recipe comes from a Tom Douglas cookbook. The recipe calls for a red jalapeno, which is just a ripe version of a green jalapeno, if you can't find red, use green. You can make sauce a day ahead and keep covered in the fridge overnight, but don't add the cucumber until right before you serve. Enjoy!

    Recipe #180094

    Delicious with grilled salmon or chicken.

    Recipe #40147

    This recipe is an adoptee from the RecipeZaar account. I will repost here when I have tried the recipe. Rest assured that I won't change the recipe, though...it seems to be pretty popular as is. Enjoy! Source: tom Douglas

    Recipe #37634

    from Tom Douglas's book, and I love it. How can something so simple taste so wonderful.

    Recipe #14410

    2 Reviews |  By Elmotoo

    Recipe by Tom Douglas. The icing for this cake is not a classic fondant, but an almost transparent powdered sugar glaze flecked with rosemary leaves and lemon zest. The rosemary is blanched first, to remove some of its pungency. For a less dressy cake, you could omit the fondant. Simply brush the cake with the lemon syrup and serve with sliced fresh figs or small bunches of grapes.

    Recipe #79641

    Had this at one of Tom Douglas' restaurants. Just had to make it at home. It is fabulous. Based on recipe by Tom Douglas. Adopted 9/06 (Mean Chef)

    Recipe #46781

    16 Reviews |  By P4

    From Tom Douglas of the Dahlia Lounge in Seattle. I admit it - when I first saw the amount of salt in this recipes I thought, "WHAT?" but Chef Douglas is incredible so I decided to trust him and try this recipe just like he said to. What can I say - it's just delicious. My favorite way to roast a chicken now. You will be converted, too, once you try it. Great with mashed potatoes.

    Recipe #51888

    This is a Filipino recipe. A friend of ours made it for us when he came to visit. We found the recipe in either the Seattle P-I or Journal American newspaper about 15 years ago, which we've since lost, but my husband remembered it and over time we've adapted it to fit our tastes.

    Recipe #161681

    The original recipe was posted in the Seattle Post-Intelligencer. I didn't have salsa with black beans and corn, so I improvised a bit with what I had in the cupboard. I also added 1/2 teaspoon garlic powder "just because." Serve with crisp green salad and/or sliced mango drizzled with fresh lime juice, salt and chili powder.

    Recipe #214560

    I got this recipe couple weeks ago from Seattle Post Intelligencer from the Jeanne Jones forum. I tried it out over christmas and i just love it! you cant tell it is low fat! heheh

    Recipe #150364

    The mojito is a cooling effervescent coctail inspired by Havanas's blithe lifestyle in the 1920's. While Hemingway's Cuba is long gone, it's spirit lives on in the sparkling blend of sugar, mint and lime. Adapted from the Seattle Post Intelligencer. Caribbean, Mexican, Southern, and Western.

    Recipe #233765

    From the Dahlia restaurant in Seattle this recipe was published by Esquire Magazine under the heading of "Recipes for Men". Esquire Magazine says...."People joke about men in the kitchen. "Danger: Men Cooking" aprons, stuff like that. It's time to make those people choke on their own underestimations." These wings are really easy but make an impressive presentation and are delicious!

    Recipe #221106

    This salad is perfect. AND the curried cashews make outstanding appetizers, garnishes, snacks or gifts; the honey-sesame dressing can be used on any number of salads. The contrast of colors, flavors and textures is inspired. Tom Douglas is chef and owner of 4 Seattle eateries and this salad has been on his menu.

    Recipe #72490

    3 Reviews |  By PaulaG

    This recipe comes from Simply Classic which is by The Junior League of Seattle. I am posting it in response to a request by Chef #348329. They are many versions of this delicious appetizer with slight variations in each. After reading the recipes, I adjusted the amount of oil. The recipes calls for 1/2 cup; however, if using a well seasoned pan, I believe that you could get away with less. Enjoy!

    Recipe #184613

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