I live in the beautiful Pacific Northwest - grew up in Oregon and live in the Puget Sound area these days. We're proud of our cuisine! This cookbook features recipes and ingredients from Washington, Oregon, British Columbia, and Alaska, as well as recipes by chefs and restaurants from the area.
A few years back I visited the Oregon Trail Museum in Oregon City, Oregon, and came across an unusual product in the gift shop. It was called "rose tobacco" or "tobacco candy" and was it was a recreation of an old treat that had been prepared for the children as candy when they were on the trail. After returning home, I decided to try making some of my own, and it came out pretty well! The juice it produced was very tasty and would make a good ice cream topping, and the marinated petals would be nice if minced and added to other deserts (they do not retain their color, mine turned cream-brown).
This is the only barbecue sauce I use for "Pulled Pork" barbecue. From Jeff Smith's first cookbook, "The Frugal Gourmet", 1984 One recipe is enough for about 10 lbs. of meat. It keeps well in a jar in the fridge. If you don't have liquid smoke, try adding some smoked paprika.
This is delectable and delicious, spread on thin crackers or pumpernickel bread. The recipe comes directly from Oak Harbor, Wa. When DH and I were on our honeymoon there in the early 90's, we stopped in at this little deli. They gave me the recipe. Don't even know if they are still there, but their recipe lives on. Hope you like this as much as we do!
Recipe by Chef Rick Bayless. This ceviche is best made the day it is served. After marinating the salmon, the flavorings may be successfully added 4 or 5 hours ahead, but only spoon the ceviche onto the lettuce when ready to serve.
This is the best recipe for smoked salmon dip I've tried. It comes from my dad, an Alaskan commercial fisherman, who makes the best smoked fish around. This dip is creamier than a lot of the pate' style smoked salmon spreads. You won't find your chips and crackers snapping in half as you go in for a dip. The green onions give it a little added texture and the garlic makes it more savory. If you don't have your own smoked salmon, you can always buy some at the supermarket. Just make sure it's wild Alaskan salmon!
After our recent trip to Alaska, I have a renewed interest in sourdough baking. I found this recipe at Alaska Travel Magazine.Com. DH loves cornbread and this is a great recipe. It is a little different than traditional cornbread with a mild sour flavor. I updated the cooking time after 16Paws review and my preparing the recipe again and watching the time closely. Be cautious when adding the milk due to differences in starter with regards to "wetness".
A very tasty and simple fish dish that I served many times in Seattle with tossed green salad, baked potato, brussel sprouts, Gewurztraminer wine, and baked bananas for dessert. Your guests will love you!
This is my version of a wonderful recipe from Washington State Bed & Breakfast Cookbook 2nd edition, Carol Faino & Doreen Hazledine. I've experimented with adding lemon, orange or lime zest (using a microplaner) and all three versions are great. This has got to be the easiest recipe to make, and quick too. They literally melt in your mouth and everyone who eats them asks for the recipe. Enjoy!
Here's a drink that's great to take on camping trips with good friends, perfect for sharing around the campfire. This is my own recipe that we take to SCA camping events in the Pacific Northwest (other folks have their "secret" recipes they don't share). You know you have good Apple Pie when you take a sip and you can even taste the crust. :) You don't want to miss out on this one!
Modified from a recipe in a Pike Place Market Basket newsletter. Apricots and cherries have been fabulous in Washington this summer and this recipe is quick, easy and very yummy. Like all crisps and cobblers, this is very flexible. Blackberries or blueberries can be substituted for cherries, and peaches can be substituted for apricots (I add some cornstarch when using peaches as they generate more juices than apricots).
This is an appetizer that Caprial Pence serves at her restaraunt in Portland,Oregon, called the Westmoreland Bistro. They serve this with Ginger, Carrot, and Daikon Salad and wasabi creme fraiche. Be sure to slice the salmon as thin as possible when you serve it. Cook time is marinating time.