The Pacific Northwest is a food lover’s paradise. Ask anyone who has had a Dungeness Crab Cocktail and they will tell you that it is in a class all by itself.
10 years ago, I had a crab cocktail in Seattle that I still dream about…that was until today.
I ordered that same crab cocktail on this magnificently beautiful day in Seattle at
Shucker’s, 411 University Street, at the Fairmont Hotel. I closed my eyes, took one bite and knew that nothing had changed about the culinary pleasures of the Pacific Northwest
where seafood is fresh and in abundance.
This entire region led the way for sustainable farming, providing a voice for local farmers. The style of cooking is as much Asian as it is Native American.
The moist weather and volcanic soil lay claim to grapes for wines, celebrated Walla Walla onions, wild mushrooms, stone fruits, an overindulgence of berries, pears and apples.
I had the most incredible peaches and apricots at Pike’s market this morning where I would go every day for fresh fruit and vegetables if this were in my back yard.
I’ll take you through some of the highlights of our culinary journey where one great meal was followed by another and my cooking session this morning consisted of Lobster Mac and Cheese and Mojitos… for breakfast.
Bon Appetit!
Pikes Market: Lowell’s - For Breakfast And The Views
Built into the edge of a steep hill overlooking Elliott Bat, Seattle’s Pikes Market is one of the oldest continually operated public farmers' markets in the U.S.
There are rumors circulating in Chicago that we will get a Public Market. If it is anything like Pikes Market, I’m excited.
This was my fourth trip to Seattle and I never tire of the mix. I find something new every trip and this is unquestionably one of my favorite cities anywhere.
There is a variety of rare shops, antique dealers, tiny family-owned restaurants, fishmongers, produce stands and the most incredible string of floral vendors where you can still buy a magnificent bouquet of flowers for around $5.
Tucked inside the heart of the market is
Lowell’s Restaurant.
With three floors of stunning water views, I would come here every morning if I lived here. It’s one of my favorite spots in Seattle.
On this particular morning, we had the Incredible Breakfast Taco: house made chorizo, scrambled eggs, Cotija cheese, and avocado and tomatillo salsas on double corn tortillas, and crispy hash browns. It was indeed incredible and the homemade chorizo was some of the best I’ve had anywhere including Mexico.
We were seated with a group of culinary students who had come in for the day to see the market. I got lost in the conversation and the world class views. Just one breakfast and I was addicted again.
We returned early the next morning to try the Eggs Benedict. Believe it or not I hardly ate I was so taken with the views.
One of my favorite places on the hill was
Rocky Mountain Chocolate Factory at 1419 1st Avenue,. My new selection: marshmallows on a stick covered in this amazingly sweet coating of caramel and chocolate…and I don’t even like marshmallows.
Ferry Ride To Bainbridge Island: A Perfect View Of The Seattle Skyline
Traveling on the ferry in Seattle is an adventure and the views of the city’s skyline was well worth the price at just $7 round trip for the 35 minute ride.
The island covers almost 28 square miles, and has a population of just over 20,000. Right when you get off the ferry,
Classic Cycles Bike Barn rents bikes for $35 a day. We didn’t have an entire day, so we ventured up the hill to the town of Winslow for a few hours.
Of course, I managed to find
Mora Iced Creamery where they still make ice cream the old fashioned way, in small batches, using fresh milk, cane sugar, ripe fruit and imported chocolate.
I had the Lemon Bar Ice Cream which was twice as delicious as the chocolate that Tommy ordered.
We are still debating whose ice cream was the best.
Here are two ice cream recipes that remind me of just how good Mona’s ice cream is:
Lemon Custard Ice Cream
2 cups sugar
1/4 cup flour
1/4 teaspoon salt
1 quart milk
4 large eggs -- beaten
1 cup lemon juice
3 cups whipping cream
Combine sugar, flour and salt in a saucepan and gradually add milk. Cook over medium heat, stirring constantly, until thickened. Cool two minutes. Blend a small amount of hot mixture into the eggs. Return the egg mixture to the saucepan. Cook one minute; do not let the mixture boil. Transfer to a large bowl. Add lemon juice. Chill until cool. Blend in the cream. Freeze in ice cream freezer according to manufacturer's directions.
Lime Ice Cream With Graham Crackers
2 cups heavy cream
½ cup powdered sugar
1 recipe lime curd (below), or 1 cup purchased lime curd
¾ cup plain yogurt
Zest and juice of 2 limes
1 cup crushed graham cracker crumbs
Lime Curd:
Juice of 8 limes
2 eggs
6 tbsp granulated sugar
Pinch of salt
4 tbsp unsalted butter
Cut the butter into small pieces (about ½ tbsp each) and leave at room temperature to soften. Combine the lime juice, eggs, sugar, and salt in a double boiler over medium heat. Whisk until thick, and then remove from the heat and whisk in the butter until it is completely incorporated. Transfer to a cool bowl and refrigerate until cold, 1 to 2 hours.
Make the Ice Cream:
Whip the cream until slightly thickened and then add the sugar and continue whipping until soft folds are visible; you don’t want stiff peeks. Carefully fold the cooled lime curd, the yogurt, and the zest and juice. Lightly fold in the graham crackers* last. Freeze using an ice cream maker, following the manufacturer’s instructions – this should take 15-20 minutes. Alternately, place in a shallow plastic tub and freeze, stirring regularly, for 4 hours (see head note.) If the ice cream is completely frozen at the time you plan to serve it (as in you made it ahead), you’ll want to take it out of the freezer about 20 minutes before serving to soften slightly.
*Crush the graham crackers by placing them in a zip lock bag and bashing them lightly. You want coarse crumbs and small pieces, not powder.
Does the Oswego Grill Make the Best Mojito Ever? Got My Vote!
The bartender at
Oswego Grill was most generous to give his Mojito recipe to my brother Terry who would have figured it out anyway but this made it a lot simpler.
I made one today (remember, I make all this on Sunday morning so this was on my breakfast menu) and here is the proportions I used for one serving:
Oswego Grill's Mojito
Muddle: 1/2 lime, 1 mint leave and 1 sugar cube (or ½ tsp. sugar)
Add Ice and Shake
Add:
2 oz Bacardi Lemon
½ Oz Triple Sec
Splash of both sour and soda
Put ice in again and shake
I poured into a glass filled with ice and then filled to the brim with soda.
I need to work on this as Oswego's had more lime. Play with the recipe because it was definitely one of the beverage highlights of the trip…and we had so many!
Edgewater’s Six Seven: Another Great View and A To Die For Lobster Mac and Cheese
We stayed at the
Edgewater Hotel in Seattle which is the only hotel on the water. The hotel was a stylish version of a Northwest lodge. The décor was comfy yet elegant. I really felt at home at the
Six Seven Restaurant. With spectacular views from the floor to ceiling windows, you could drink in likes of Elliott Bay, Puget Sound and the Olympic Mountains along with your wine.
You could tell that only the freshest and finest organic and naturally raised ingredients were used in the dishes. They were all fantastic and well worth the hefty price tag.
Tommy loves Lobster Mac and Cheese. I never have because it is normally too rich for my taste. This recipe was so good that we ordered it two nights in a row.
This was my version which I will post next week.
Woodinville: A Hidden Treasure Inside The Seattle Metropolitan Area
Something I learned on the trip to
Woodinville: Woodinville has nearly half of all wineries northeast of Seattle. This is definitely the day trip to take in Seattle because we all LOVE wine.
World famous
Herbfarm’s menus showcase the extraordinary foods and wines of the Pacific Northwest. Each 9-course dinner is served with 5 or 6 matched wines, drawing its insight from the seasons.
We caught one of the staff off guard when she was carrying in 16 glasses to set the table. Experienced, it was easy for her as they were neatly stacked. I decided that this was a disaster waiting to happen for me as I break plastic wine glasses because they hit the floor just at the right point.
Herbfarm's kitchen gardens and nearby farm supply the restaurant year round and the $200 a head tab (without wine) is worth the experience as reported by my sister-in-law who said she closed her eyes and was one of many who threw in their credit card when the bill came. Absolutely a "to do experience" when the boss is paying.
We made a short stop at the historical and beautiful grounds of
Chateau St. Michelle. A tasting of four wines – the Grenache our favorite – was $10 a head.
By far, our favorite tour of the trip was the brewery tour at
Redhook. For $1 you drank more than you toured and a very informed beer lover took you through all the reasons why you should be sold on Redhook…besides the fact that you got could keep the glasses at the end of the tour. She was funny and offbeat and this was one of the best tour I’ve ever taken...primarily because I stood at the same table drinking during the entire tour.
Lunch at the
Barking Frog was so good because again, the fresh ingredients made the meal. We had Zoe's Garlic Rosemary Turkey with Havarti Cheese, Apple Smoked Bacon, Cranberry Mayo, Lettuce & Tomato, and Toasted Rosemary Bread with a Baby Spinach of Crispy Bacon, Laura Chenel Goat Cheese, Spiced Walnuts, Dried Tart Cherries,Aged Sherry Vinaigrette.
I loved both the food and the service and would highly recommend it to anyone who does a day trip to Woodinville.
Rooftop at the Nines: Inside or Out?
We loved the
Nines Hotel and almost everything all weekend was right on perfect. It was definitely one of the best hotel values we had on the trip.
Location, Location, Location – this hotel was not only the place to stay but it was in the thick of everything happening in downtown Portland including the Food Trucks (Portland has over 600 of them which makes it the Food Truck Capital of the U.S.) and the waterfront.
After a lot of small plates shared at the table inside, we took in the nighttime views about 11 PM and it was beautiful.
Camp 18 and Killer Cinnamon Rolls: Oh, And Did I Mention The Coastline?
I’ve never seen the
Oregon Coast before so imagine that I seize upon the opportunity to go on Sunday. The outing will be the most memorable of the trip.
I am happy to report that the Oregon coast is just as amazing as everyone says it is.
It was the very first time I have been to the beach and didn’t wear a swimsuit or even think about swimming. Building sandcastles, flying kites, or just walking on the beach was the order of the day. Being with family made it even better.
The beauty of the coast left me speechless. Wild and rocky and a place to wander when you got in the spirit, it took me all of five minutes.
We stopped at
Camp 18 Logging Museum & Restaurant, 42362 Highway 26 in Elsie for breakfast. The spread was enormous and so good. The highlight: A giant cinnamon roll that even I feasted on until the last bite was gone.
Jumbo Cinnamon Rolls
recipe adapted from Lion House Bakery
2 1/2 cups water
1/2 cup vegetable oil
3 eggs
1 t vanilla
1/2 cup nonfat dry milk
2 T active dry yeast
1 cup granulated sugar
1 T salt
7 cups all-purpose flour
1/2 cup sugar
2 t ground cinnamon
1/2 cup butter, melted
Place water, oil, eggs, vanilla, and dry milk in the bowl of an electric stand mixer and stir vigorously until milk is dissolved. Sprinkle yeast over liquid mixture, then add the 1 cup sugar, salt and flour.
Put dough hook on mixer and mix for 10-15 minutes on low speed. The dough will be VERY sticky. Cover bowl with plastic wrap and let rise until doubled in size, about 1 1/2 hours.
Turn dough out onto a well-floured surface and roll out into a rectangle shape. Brush with melted butter. Sprinkle with the sugar and cinnamon. Roll up rectangle lengthwise and cut into 1-inch slices.
Grease 2 round pizza pans. Place one slice of dough in the center of the pan. Take the next slice of dough, line up the ends, and wrap it around the center roll, uncoiling the second slice as you go. Do this with additional slices until you've made a dough spiral that fills the pan. Repeat with remaining dough on second pan.
Cover dough with plastic wrap and allow to rise until doubled in size, 1 to 1 1/2 hours.
Bake at 375 for 12-14 minutes. After baking, let jumbo rolls cool slightly before frosting.
Buttercream Frosting
3 cups powdered sugar
1/2 cup softened butter
6-8 T cream or evaporated milk
1 t vanilla
Combine powdered sugar, butter and 3 T of the cream in a bowl. Using an electric mixer, on low speed, combine well. Slowly add the rest of the cream, 1 T at a time, until creamy and smooth but not at all runny. Add vanilla and mix again.
Portland: 600 Food Trucks And Counting
Ending on a high note, Portland has over 600 and Seattle just half that. Is the Pacific Northwest the Food Truck Capital of the US? Rumor has it that the title was bestowed on Portland and rightfully so.
We’ll find out in August when I get the chance to check out the 3rd Annual Street Food Fest In San Francisco on August 20th.
With an overwhelming variety of cheap eats, you can pick your favorite but I challenge you to decide on just one!
An Afterthought:
I’ve said many times that I could live in Seattle. Everyone tells me that it rains here all the time but every time I’ve been in Seattle it’s been amazing.
I think people tell you that just so you will not up and move into their magnificent little corner of the world…and it is magnificent!
Bon Appetit!
