Foods of the Pacific NW reflect a strong influence of Asian and Native American traditions. Common ingredients include, shellfish, salmon, game and native plants and berries. Smoking and grilling fish, emphasizing fresh and simply prepared dishes reflects the ethnic makeup and cooking techniques of the region. Ingredients in this area are unparalleled. It's not just farm-to-table, but forest-to-table and boat-to-table.
Most recently, food carts and food trucks in the NW have become quite popular specializing in ethnic/NW fusion such as Korean tacos and Japanese style hot dogs.
Craft beers/wine and cooking with beer/wine is a new emphasis in new recipes regionally.
Pike Place Market, first opened in 1917, overlooks Elliott Bay near downtown Seattle. It is one of the oldest continuously operated public farmer's markets in the U.S., specializing in fresh and local fruits/vegetables/seafood and meats. It is one of the cities most popular tourist attractions.
Enjoy!
Stacy
Smoked Salmon Chowder
Ingredients:
3 tablespoons butter
1 medium yellow onion, diced
2 stalks celery, diced
4 garlic cloves, minced
1 pound Yukon gold potatoes, diced
1/4 teaspoon fennel seeds
2 bay leaves
1/2 teaspoon dried basil
1 can diced tomatoes
2 tablespoons flour
3 cups fish stock (okay to use chicken or vegetable stock)
2 tablespoons capers
4 ounces cream cheese
4 teaspoons Old Bay seasonning
1 cup heavy cream
4 ounces small shrimp, clean, de-veined and chopped
8 oz thick cut smoked salmon, roughly diced into small pieces
salt and pepper
French bread
Directions:
Heat butter in a large soup pot of dutch oven and add onions and celery; cook utnil translucent and softened, about 5-7 minutes.
Add garlic and the potatoes. Crush the fennel seeds in your hands and add to the potatoes along with the other spices and diced tomatoes. Add the flour and stir together; cooking for 1-2 minutes.
Add 2 cups of the stock and capers. Let the soup simmer to a low boil and cover and cook for 8-10 minutes or until potatoes are cooked through (you may mind it necessary to add the rest of the broth).
Once the potatoes are fork tender, remove the lid and stir in the cream cheese and Old Bay; allowing the cheese to melt. Reduce the heat to low.
Next add the heavy cream and allow the chowder to gently warm through before adding the shrimp and salmon. Continue cooking over low heat until the shrimp is cooked through and both the shrimp and the salmon are warm, about 5-10 minutes. Season with salt and pepper.
Serve the chowder immediately with crusty French bread or chill and serve later as this will help thicken the chowder.
