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    You are in: Home / Cookbooks / Pacific Northwest Recipes
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    Pacific Northwest Recipes

    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.
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    This my version of this delicious curry. I have halved the recipe. In the original recipe they also add 3/4 cup of cilantro at the end.

    Recipe #253133

    Adapted from Vij's restaurant in Vancouver. I have halved the recipe and reduced the amount of oil. This is delicious as a side or as a main. When buying eggplant, compare eggplants of the same size and buy the one that weighs the less. It will have more meat and fewer seeds.

    Recipe #253219

    Adapted from Vij's restaurant in Vancouver, I have reduced the amount of oil and halved the recipe. This was a wonderful comforting dish.

    Recipe #253225

    This one is adapted from Vij's restaurant in Vancouver. I have halved the recipe and made a few changes like decreasing the amount of ghee. It is delicious as a side dish or as an appetizer with crackers or chapati. Use Ataulfo mangoes or Hayden mangoes for the best result.

    Recipe #253221

    10 Reviews |  By lazyme

    This is a good clam chowder, from Duke's Restaurants in Seattle, Wa. They are famous for their clam chowder.

    Recipe #176518

    1 Reviews |  By Annacia

    A regional Pacific Northwest recipe. This will give you 8-10 first course servings. Posted for Zaar World Tour III

    Recipe #228579

    I found this recipe in the newspaper several years ago. Serve with asparagus tips, rice pilaf, a glass of sauvignon blanc and a smile. Enjoy!

    Recipe #94321

    Whether they come from Washington or Idaho, my family enjoys potatoes in almost any form! This recipe came from one of those sample packs sent in the mail. I'm not sure what the original name was but my family loves NW Slicey Potatoes! They are especially good with meatloaf, barbecue, or any other beef dish.

    Recipe #111044

    Something different! A delicious breakfast or dinner that pleases people who don't like French Toast because it's too sweet. This was served at the bed and breakfast at Youngberg Hill Winery in the Oregon Wine Country.

    Recipe #223507

    I clipped this delicious recipe from the Portland Oregonian about 45 years ago. It's still my favorite chicken recipe of all time.

    Recipe #55978

    The Oregon Hazelnut Industry recipe that can be made ahead, frozen [not baked covered with aluminum foil] Do not defrost. Bake 10 to 15 minutes more. If using frozen veggies, thaw, drain well but do not precook.

    Recipe #193600

    Another wonderful recipe from Vikram Vij, owner of the hottest Indian restaurant in Vancouver! Asafetida & mango powders are known as hing & amchur in Indian grocery stores - if you can't get them, omit them, as well as the fenugreek & add 1 tbsp lime juice after the mushrooms are cooked. You can purchase garam masala or use one of the recipes for garam masala on Zaar.

    Recipe #95702

    We made these at our "Fish ID" class at Culinary Communion, served alongside the Chiptole Chile Glazed Salmon, and clams, mussels, and other wonderful foods. The fritters were my favorite recipe of the evening! :) Posted with permission.

    Recipe #120987

    This delicious and easy-to-prepare recipe was shared by Ron Zimmerman of The Herbfarm with Susan Herrmann Loomis and published in the "Farmhouse Cookbook." I recently enjoyed a rosemary shortbread at Seattle's Gypsy by Chef Gabriel Claycamp, and wanted to try making some at home - since Gabriel is acquainted with the Zimmermans, I chose this recipe. :) I've adapted it a bit for my own use. The Herbfarm Restaurant is located in Woodinville, Washington. Each week, the award-winning restaurant chooses the best from farm, forest, and sea to create thematic 9-course dinners showcasing the Pacific Northwest.

    Recipe #121006

    A very good soup,not only myself but my 4 kids liked it also. I got the recipe from my daughter's high school in Oregon. The taste comes from the Worcestershire sauce and lemon juice.

    Recipe #119227

    Wild-caught salmon is a huge perk of living here in the Pacific Northwest, and this is one of my favorite ways of preparing it. The sweetness of the brown sugar mixed with two kinds of Dijon mustard compliment the salmon beautifully. I have used both light and/or dark brown sugars and only one kind of Dijon mustard with great success. I've also baked this in the oven for 20 minutes at 375*, but grilling adds a lot of flavor to the salmon.

    Recipe #119081

    A delicious summertime treat! These are almost as good as Starbuck's caramel frappuccinos. Try substituting chocolate syrup for a mocha version or adding other flavored syrups like vanilla, almond, etc. Top with whipped cream and drizzle with caramel. This recipe was taken from Top Secret Recipes.

    Recipe #118939

    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.

    Recipe #118192

    From Matt's At The Market, Seattle, WA. Very good.

    Recipe #117986

    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

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