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VIDEO: Seattle Trip Tips

VIDEO: Seattle Trip Tips


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Chef Steven Ariel of TRACE restaurant shares his favorite Seattle spots

Ali Rosen

Pike Place Market

Chef Steven Ariel shares with The Daily Meal’s Ali Rosen Seattle’s best places to eat, drink, and have fun during a trip to Seattle.

A Seattle trip isn’t complete without a stop at iconic Pike Place Market, where fishmongers throw fish and a plethora of produce is on display.

Ariel likes to take out-of-town guests to Ballard Locks, where the boats go between Puget Sound and the Ship Canal, and to Leavenworth, an old Bavarian town.

The birthplace of Starbucks is home to a variety of great coffee cafés, like Fonte Coffee, Top Pot Doughnuts, and Caffé Vita, which Ariel suggests are all worth stopping at for a sip.

For a memorable meal, Ariel suggests Canlis. "You really can’t beat the view," he says.

For a more intimate meal, Ariel recommends Café Juanita, an Italian restaurant which makes its own handmade pasta.


The Best Recipes from All Around the World

Courtesy of RecipeTin Eats

We may not be able to resume world travel just yet—but on the bright side, we can still enjoy eating delicious cuisine from all across the globe. If you're looking to expand your horizons in the kitchen, what better way than to try new recipes from different cultures? You may just discover a new favorite go-to dish. If you're not sure where to start, we've got you covered—here are 15 amazing recipes from all around the world.


Duke&aposs Award-Winning 𠇌hampion” Clam Chowder

Ingredients:

  • 2 cups diced red potatoes
  • 4 slices nitrite-free bacon
  • ½ cup butter
  • 2 cups diced onion
  • 2 cups diced celery
  • 1 tbsp fresh garlic, chopped
  • ½ cup flour or Duke’s GF Flour Blend (see pg?)
  • 2 tbsp clam base (see shopping tip, below)
  • 1 ½ cups clam juice
  • 1 ½ cups milk
  • 2 ½ cups heavy whipping cream
  • ½ tsp fresh organic basil leaves, diced small
  • 1 tsp fresh organic thyme, stems removed and diced small
  • ½ tsp dried marjoram
  • ½ tsp black pepper
  • 2 tbsp fresh organic parsley, stems removed and diced small
  • 1 tbsp fresh organic dill, stems removed and diced small
  • 1 lb IQF Surf Clams (all natural)

Chef “Wild” Bill tip:਌ustom Culinary makes an all-natural clam base developed for Duke’s. Purchase it in 1 lb containers on Amazon.com under the Gold Label Clam brand.

Directions:

  • Blanch potatoes in boiling water until tender. Cool and set aside.
  • Cook bacon in heavy-bottomed saucepan until crispy.
  • Add butter, onions, celery, and garlic, and sauté until tender. Make roux by adding flour. Stir well to incorporate.
  • Continue stirring and bring mixture to 175 degrees then cook for exactly 7 minutes. Do not brown roux.
  • In a separate bowl, mix clam base with clam juice until dissolved.
  • Add to the roux (adding it after the roux has cooked prevents roux balls from forming).
  • Add the milk and cream, then the herbs. Heat until almost boiling (185 degrees), blending constantly with a wire whisk.
  • Add blanched red potatoes and Clams. Simmer at 185 degrees for 2 to 3 minutes or if possible, several hours.
    The chowder will taste dramatically better after a 𠇌ure” or when the herbs have bloomed and the flavors have fully emulsified.
  • Serve at 165-175 degrees.

Chef “Wild” Bill tip: if serving this the next day, place chowder in a 2-inch deep pan and refrigerate. The pan needs to be exactly 2 inches deep or the mixture will not get below 41 degrees in the proper time for safe food handling.


Fresh Fish Recipes – Seattle Fish Company

The three most important things to remember when cooking fish are “don’t overcook”, “don’t over-season”, and “keep it moist”! As a rule of thumb, fish should be cooked 12 minutes per inch in thickness, but this will vary depending on cooking method. A fish is done when the translucency in the center of the fillet is almost gone. Use a pairing knife to test. Also, don’t forget that fresh fish should be cooked simply so its flavor stands alone. A touch of butter and lemon may be all you need. Lastly, different types of fish require different cooking techniques. Use the technique that will keep your fillet moist and tender. In general, a leaner fish needs moist heat while a fattier one does not.

Tips for Grilling Fish

Fish steaks and fillets should be at least ½ inch in thickness when grilling, and may or may not need a marinade, depending on the species or the chef. A firm-fleshed fish is always a good choice for the grill because it holds together well. Always quickly sear both sides of a fish steak or fillet over the hottest portion of the grill and then move to the edges to finish the cooking. Again, the hotter and faster the better!

Tips on Baking Fish

Simply stated, fish should be baked in a 425º F oven for 12 minutes per inch of thickness. Fattier fish, like Salmon or Black Cod, need very little additional fat like oil or butter, while leaner fish like halibut, do.

Tips For Pan-Searing Fish

Pan-frying or pan-searing are two of the easiest methods for cooking fish. Simply add oil or butter to a non-stick pan, lightly season and cook over medium heat. In general, the thinner the fillet, the higher the heat. If a thick fillet is cooked at too high of a heat, the outside will burn and the inside will remain raw.


Easy Camping Meals: LUNCH

Berty and I realized that while a camping lunch can easily be skipped, it was ESSENTIAL that we stopped and ate something during this time.

After a few days of passing over this meal, we ended up hangry and tired because of the lack of fuel. To save our bodies (and our marriage, LOL) we came up with some quick and easy lunchtime meals to give us that afternoon boost.

Hear are some crazy simple camping lunch ideas to get you back out and exploring!

PB&J Tortillas

This meal can be for those days you just want to eat and get on with your next adventure.

S wap out the bread for tortillas for easy packing and fewer chances of your carbs getting squished in the car. You can get creative with different recipes too – flavored jams and crunchy peanut butter is just the start of it!

Self-Cased Fruit (Oranges, Apples, Bananas..)

Fruit with its own casing (like oranges, bananas, etc) will last longer than soft-sided fruit like berries. It’s also easily packable if you’re planning a mid-day hike!

You can also pack some yogurt cups and cut fruits into them for a fancy dirt-bagging parfait. Ooh la la!

Home-Made Trail Mix

Trail mix is the perfect energy-boosting snack mid-hike, or even as a snack around a crackling campfire. Be creative and add your favorite nuts, chocolate (lots and lots of it), dried fruit, and whatever else you want.

It’s your trail mix! These kinds of snacks are perfect to pack in a day pack for a pick me up on the trails as well. Click this link for a super healthy and easy recipe idea from Neighbor Food Blog!

Protein Bars

Make your own protein bars (like these delicious homemade ones from Fresh Off The Grid) ahead of time or buy them on the road, but these easy meal/snacks will keep your energy up mid-adventure.

Here are some of our favorite brands of protein bars:

    They come in tons of flavors, and we find them incredibly tasty and filling! Simple ingredients, delicious flavors!

Beef Jerky

Beef Jerky can get a little pricey so we only picked up a few packets on our trip. Great for snacking or adding to a trail mix (weird, but actually super good).

Other super easy camping meals (and snacks!) to pack for mess-free eating:

  • Nachos or Quesadillas
  • Scones or Cornbread in a cast-iron pan
  • Kebabs
  • Breakfast sandwiches (toast English muffins and melt some cheese!)
  • Sandwiches and wraps
  • Dried Fruit and Nuts


1 tablespoon of butter or oil

1 small onion, finely chopped

1/2 red pepper, finely chopped

2 cloves garlic, finely chopped

1 pouch microwavable rice

Soy sauce & sweet chili sauce to serve

  1. Heat the fat and fry the onion until softened.
  2. Add the pepper and garlic and cook for a couple of minutes.
  3. Add the rice and spices and stir well.
  4. Push the rice to the sides of the pan and crack in the eggs. Scramble them and then stir through the rice, mixing well.
  5. Serve with soy and sweet chili sauce. Enough for 2 people.

Off The Cart: Seattle-Style Hot Dog Recipe

Give your tubesteak a little flair…or a ton, with food writer Russell van Kraayenburg’s ultimate hot dog book, Haute Dogs. Wherever you hail from, there’s a hot dog that speaks to you. Not literally, that would be terrible. But believe us, these franks have some serious soul. You may not be familiar with the Seattle Dog. Let us introduce you.

This strange Seattle creation likely came to be in the 1980’s or 90’s when modern variations and the idea of haute dogs began influencing recipes. Not only are these dogs almost impossible to find outside of Seattle, they can be tricky to find within Seattle as well. That hasn’t stopped this deliciously spicy and creamy dog from collecting a cult following. Loaded with veggies, jalapeños, sriracha and cream cheese, these dogs are all about thinking outside of the bun.

Off The Cart: Seattle-Style Hot Dog Recipe

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Level of Difficulty: Easy
  • Serving Size: 1

Ingredients

  • oil, for sauteeing
  • white onions, finely chopped
  • jalapeños, sliced
  • cabbage, chopped
  • classic hot dog bun
  • polish sausage or hot dog
  • cream cheese, room temperature
  • Sriracha

Directions

  1. Warm a splash of oil in a skillet over medium heat.
  2. Add onions, jalapeños and cabbage and cook, stirring, until they begin to soften and brown, about 10 minutes.
  3. Get out a classic bun.
  4. Slice a Polish sausage or hot dog in half and grill it.
  5. Spread enough cream cheese on the inside of the bun to coat and place the sausage on top.
  6. Top with a handful of onions, jalapeños and cabbage.
  7. Add a few drops of sriracha on top.

Chef's Note: Let cream cheese come to room temperature before spreading so that it glides smoothly onto the bun.


If you’d like a cocktail before dinner in the comfort of your room, you can bring your own booze. Just ask your room attendant for a cup with ice. Or you can buy beer, wine and spirits in the café car. You can’t bring your own alcohol into the dining car, but you can order it.

You never know how cold or drafty it might get during the night. The new blankets are thinner and each one is cleaned and sealed in plastic. Don’t open the second blanket unless you need it. Keep it clean for the next passenger. If you’re in coach, it’s wise to bring a small, warm throw blanket.


Here are some tips on how to make the best of these Soup In A Jar Recipes:

Tips for making Soup in a Jar:

  • In order to get that pretty layered look, you will need to know what size jar to use. Star with some pre-made recipes (we have some below) and then you can get a feel for how the ingredients work n a jar, and adapt your family recipes later.
  • Wide mouth canning jars will often be the easiest to work with, and most affordable (and seal tight) but there are other air tight options too.
  • Use a canning funnel to get a nice layered look (this will help you to get the items to settle on each layer easier).
  • Gently pound the jar on the counter to help settle the layers after each layer.
  • It works best if you add the more powdery or smaller ingredients to the bottom generally, and work your way up to the top with the larger ingredients.

Tips for Storing Soup in a Jar Recipes:

  • Items with a longer shelf life work best. Things like beans and noodles, seasonings and freeze dried foods.
  • You can figure out a shelf life for you soup, but knowing the expiration dates of the items you put in the jar. The item with the shortest expiration date should determine your shelf life (for example, if you have added noodles with a shelf life of 6 months, and the other ingredients have a shelf life of 9 months, 6 months is the shelf life for that recipe).
  • Be sure to use air tight containers. If you use food sealer jars to remove the air you will get the best shelf life out of that recipe.
  • Store in a cool place

Tips for Displaying your Soup Recipes (especially if they are gifts):

  • You can cut a circle about a inch larger in circumference then your lid, and use that as a decorative cover (you can attach it with a rubber band or twine).
  • Make a label to note what is in the jar, the shelf life and any instructions on how to make it. You can use a sticker label and attach directly to jar, or use a card stock label and attach with string
  • If you are using canning jars, you can add stickers to the inside metal piece before screwing on the final metal outer ring for the top.
  • You can tie on a utensil like a small scoop) to get the ingredients out of the jar when its opened.

The Junior League of Seattle has recently re-released (due to popular demand) our Seattle Classic Cookbook. Originally printed in 1983, this cookbook is fun to peruse and sure to bring back fond memories of classic ‘80s dishes. Of course, no ‘80s cookbook would be complete with Jell-O, or in this case, gelatin. Whether you’re interestedContinue reading “Blast from the Past – Lemon Fluff Pie”

Hosting a Mother’s Day brunch this year and stumped for recipe ideas? The Junior League of Seattle’s Celebrate the Rain cookbook has many great ideas to treat the best women in your lives. Junior League member, Stacy Loya Harris, has shared a few of her favorite recipes and tips for getting this all done! HopefullyContinue reading “Mother’s Day Brunch recipes!”


Oliver’s Lounge

1. Start with an empty, ice-cold Martini mixing glass
2. Lightly coat the mixing glass with Campari
3. Swirl to coat the inside of the mixing glass dispose of excess Campari
4. Fill glass with ice
5. Squeeze grapefruit juice into glass
6. Add raspberry lemon-lime sour
7. Add Vodka and Gin
8. Cap and shake glass vigorously
9. Strain mixture into frozen martini glass
10. Garnish with frozen grapefruit slice and freshly frozen raspberry

Paradigm Shift

• 1/8 ounce Campari
• ½ ounce Freshly-squeezed Texas Ruby Red Grapefruit Juice
• ½ ounce Raspberry Lemon-lime Sour
• 2 ounces Kettle One Vodka
• 3/4 ounce Bombay Gin

1. Start with an empty, ice-cold Martini mixing glass
2. Lightly coat the mixing glass with Campari
3. Swirl to coat the inside of the mixing glass dispose of excess Campari
4. Fill glass with ice
5. Squeeze grapefruit juice into glass
6. Add raspberry lemon-lime sour
7. Add Vodka and Gin
8. Cap and shake glass vigorously
9. Strain mixture into frozen martini glass
10. Garnish with frozen grapefruit slice and freshly frozen raspberry

Oliver's Classic Martini

• 2 ½ oz. Bombay Sapphire Gin or Skyy Vodka
• ¼ oz. Martini and Rossi Dry Vermouth
• 2 Large Vermouth Marinated Italian Olives

1. Start with an empty Martini mixing glass
2. Pour ¼ oz. Cinzano Dry Vermouth into the empty mixing glass
3. Swirl to coat the inside of the mixing glass with the Vermouth dispose of excess Vermouth
4. Fill coated mixing glass with ice Pour 2 ½ oz. Bombay Sapphire Gin or Skyy Vodka over the ice in the mixing glass
5. Cap and shake vigorously
6. Let the mixture stand approximately 20 seconds
7. Place a set of large Vermouth-Marinated Italian Olives on the edge of an ice-cold glass
8. Strain the mixture into the glass over the olives

Oliver's Classic Martini

• 2 ½ oz. Bombay Sapphire Gin or Skyy Vodka
• ¼ oz. Martini and Rossi Dry Vermouth
• 2 Large Vermouth Marinated Italian Olives

1. Start with an empty Martini mixing glass
2. Pour ¼ oz. Cinzano Dry Vermouth into the empty mixing glass
3. Swirl to coat the inside of the mixing glass with the Vermouth dispose of excess Vermouth
4. Fill coated mixing glass with ice Pour 2 ½ oz. Bombay Sapphire Gin or Skyy Vodka over the ice in the mixing glass
5. Cap and shake vigorously
6. Let the mixture stand approximately 20 seconds
7. Place a set of large Vermouth-Marinated Italian Olives on the edge of an ice-cold glass
8. Strain the mixture into the glass over the olives

The Silver Belle

• ½ ounce fresh squeezed lemon juice
• 1 ounce St-Germain Elder Flower Liqueur
• 1 ounce Grey Goose Vodka

1. Fill mixing glass with ice
2. Add ingredients
3. Shake & strain into a chilled martini glass
4. Top with 1 ounce Champagne or Sparkling Wine
5. Garnish with a lemon twist

The Silver Belle

• ½ ounce fresh squeezed lemon juice
• 1 ounce St-Germain Elder Flower Liqueur
• 1 ounce Grey Goose Vodka

1. Fill mixing glass with ice
2. Add ingredients
3. Shake & strain into a chilled martini glass
4. Top with 1 ounce Champagne or Sparkling Wine
5. Garnish with a lemon twist



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