Seattle and Seafood

I just got back from the Seattle area (Skagit Valley to be exact). My mother, Dorothy is not doing too well and I went to see her and my dad. Also, enjoyed seeing my sister, Sandy, brother-in-law, Joe, great nieces, Natasha, Kelsey and Natasha's baby, Jordon. In addition, to all those wonderful loved ones, I got to see my dear high school friend Katie and another high school friend, Geri. I also ran into my dear sister Kristin's friend Kelly, well actually Kelly is a family friend to all of us and we love her like a sister!

One thing is for sure, Western Washington especially where I grew up in Anacortes is incredibly beautiful. Another thing that makes it beautiful is the rain and of course I was blessed with lots of it while I was there. You can't live in Washington or visit there without enjoying it's bounty of fabulous fresh seafood. Clams, Dungeness crab, salmon, oysters, halibut, mussels and the list goes on and on. A bounty of seafood abounds in the clean, fresh waters of Washington.

On Saturday evening (the 9th) Katie and I met and drove to Anacortes for dinner at the Greek Islands restaurant. Food and conversation were delightful. I enjoyed Greek chicken with fresh mushrooms and a lemon dill sauce served with Greek potatoes, rice and steamed vegetables. Katie had the rack of lamb which was outstanding and it came with rice and steamed vegetables. From there we "dragged the gut" one time for a quick memory from the past. Then we went to the Brown Lantern Tavern which has gone from a dive (back when we were in high school) to quite a nice little place with apparently great food. I was pleasantly surprised to see my sisters friend Kelly in there and she joined Katie and me for a drink and reminiscing. We then walked over to the Star Bar - restaurant and lounge to hear some wonderful jazz. The aromas permeating from the Star Bar restaurant were intoxicating and Jerry I must eat there next time we're in town.

On Monday, I drove to Anacortes to meet up with friend Geri for lunch at the Island's Cafe where we enjoyed a great breakfast and conversation. After I left there, I called our friends Ricky and Norm to see about a visit, but they were not home which was a big disappointment.

On my way back to Seattle I went to Edmonds a quaint waterfront town that Jerry and I used to live in and ate at Anthony's Beach Cafe. I started with Dabob Bay Manila Clams; then I had Fisherman's Cioppino - fresh northwest mussels, clams, ling cod and salmon in a lovely broth of tomato and basil with garlic and fennel. To finish this delicious meal I indulged in the Wild Mt. Blackberry Cobbler. There is nothing like the tiny little wild blackberries of Washington...fantastic!

Next stop, Pike Place Market which is always a food lover's fantasy. I just love walking around and admiring all the fantastic produce, cheeses, breads and of course the seafood market. There are food vendors galore and my favorite is Mee Sum Pastry for their Hum Bow buns, soft snowy buns filled with barbecued pork, simply heavenly. I wished my daughter Brittany was with me as she loves their Hum bows too.

After that I went over to Three Girls Bakery where bakers kick out scrumptious pastries each day, including freshly baked cookies - lemon ginger, peanut butter, molasses, chocolate chip and almond joy (to name just a few) - croissants (the chocolate ones are the best sellers!), rugulah, mazurka bars, Danishes, fritters, beignets and brownies (raspberry, double chocolate and espresso). And let's not forget the fresh breads! They have just about any type you can think of, but the most popular is the garlic rosemary they're currently offering. Nothing better than just out of the oven bread.

On my way to my hotel down by SeaTac airport I had to stop at 13 Coins Restaurant for dinner. 13 Coins is a timeless Seattle institution where generations of folks have dined for an unforgettable experience since 1967 and I have always loved it. Famed for its high backed booths, swiveling captain's chairs and an exhibition kitchen where lots of fun banter between guests and chefs go on. This was a place all of us "girls" after hitting all the discos in Seattle would end up for their 24-hour menu. Even though I was stuffed from my luncheon and Pike Place Market delights I decided to have the crab eggs benedict - Dungeness crab with house made hollandaise sauce sprinkled with green onions served with great hash browns. After all, I wasn't sure when I would be in Seattle again and I can always diet when I got home.

One of my other favorite restaurants in Seattle is El Gaucho which opened in 1953 and closed in 1985. It has since moved from its original downtown location and was reopened in 1996. Back in the late 70's my friends Deanne, Kathy, Chris and I would save our money then go splurge on some of the best food in Seattle. El Gaucho has a theater like ambiance with impeccable service, a hallmark of El Gaucho. This place is where the water glass never goes below an inch and every lady is escorted to the ladies room, what service - how Divine! Live piano music plays softly as guests eagerly await table side preparation of Caesar salad, Chateaubriand, flaming swords and bananas foster flambe. The original location had fur lined booths, lovely water bowls filled with lemon to wash your hands and service and food that was outstanding. Ahhh, the memories we had at El Gaucho.

Too bad my first class meal on Alaska Airlines on the way home didn't include any lasting memories.

I have included some delicious recipes which of course are abundant in all the bounties of the sea. I threw in a rack of lamb and a dessert recipe too. Bon Appetit!


Julia's Crab Cakes

1 1/2 lbs. Dungeness crab meat
1 red bell pepper, small dice
1/2 red onion, small dice
2 eggs, lightly beaten
1/2 cup mayonnaise
1/2 cup sour cream
fresh lemon juice and zest
Tabasco sauce
1 1/2 cups Panco bread crumbs
Old bay seasoning

Lightly saute the pepper and onions in a little olive oil. Cool. Combine all ingredients in a bowl and then gently stir in crab meat. Scoop up some mixture and form into a 3-inch round about 1/2 inch thick. In a large saute pan, heat some oil with a little butter and add crab cakes. Cook until nicely brown on each side. Serve with tarter sauce if desired.

Oyster Stew - I'm not a huge fan of oysters, but I do like oyster stew.

2 dozen oysters
4 cups milk
2 cups heavy whipping cream
4 Yukon gold potatoes
1/4 cup unsalted butter
1/2 cup leek, chopped (do not use green part)
dry sherry
salt and freshly ground black pepper
chives, chopped
fresh Italian parsley, chopped

Cook potatoes in boiling water, cool, remove skins and cut into 1-inch cubes. In a medium to large saucepan add milk and cream. Shuck oysters and save the liquor and add to milk. Heat slowly, do not boil. Saute leeks in 2 Tbl. of butter until softened. Add oysters and saute until edges are slightly curled. Add sherry (about 2 Tbl.) and stir. Transfer oyster mixture and cubed potatoes to milk mixture and season with salt and pepper. Cook about 5 minutes, add remaining butter. Ladle into bowls and garnish with chives and fresh parsley.

Julia's Smoked Salmon Fettuccine

1 lb fettuccine
2 Tbl. butter
1 shallot, minced
2 garlic cloves, minced
1 cup heavy whipping cream
1 cup freshly grated Parmesan cheese
salt and freshly ground black pepper
Italian parsley, chopped
2 cups smoked salmon, flaked
1 lemon, zested and juiced
3 scallions, chopped including green part

Cook the fettuccine in a pot of boiling salted water until al dente. Drain, add back to pot and mix with a little olive oil so it doesn't stick. While pasta is cooking, in a saute pan add butter and a little olive oil. Add shallots and garlic and cook until tender. Add heavy cream and bring to a boil. Cook until cream has slightly reduced about 5 minutes, add lemon juice and zest and cook about 2 more minutes. Mix in the pasta and half of the Parmesan cheese, season with salt and pepper to taste. Gently stir in salmon and parsley. Plate up on a platter and sprinkle with remaining cheese and scallions.


Stuffed Mussels

2 lbs. mussels (about 2-inches long) cleaned
1 1/2 cups finely crushed dry bread crumbs
1/2 cup freshly grated Parmesan cheese
2 clove garlic minced
fresh parsley, minced
1/2 tsp. oregano
1/2 tsp. basil
2 Tbl. olive oil

Arrange a layer of mussels on the half shell in a shallow baking pan. Mix all ingredients and cover mussels lightly with mixture. Sprinkle mussel juice over them and bake at 375 for about 8 to 10 minutes or until golden. Place rock salt on a platter, arrange mussels and serve immediately.


Julia's Simply Baked Scallops

1 lb. scallops
fine dry bread crumbs
butter, melted
heavy whipping cream
salt and freshly ground black pepper
Italian parsley, chopped

Place 5 scallops in a lightly buttered scallop shells. Season with salt and pepper. Add 1 Tbl. of cream to each shell and 1 tsp. bread crumbs and 1 tsp. melted butter. Bake in 450 oven for 15 minutes, remove and sprinkle with parsley.

Roasted Rack of Lamb

4 Frenched racks of lamb
1/4 cup dried culinary lavender
1 head of garlic cloves, crushed
1/2 cup fresh thyme, chopped
1/2 cup fresh rosemary, chopped
1/4 cup extra virgin olive oil
salt and freshly ground black pepper to taste

Mix the olive oil with the lavender, herbs and crushed garlic and rub into the lamb. Marinate lamb covered overnight in refrigerator.  Remove lamb and let it come to room temperature, season well with salt and pepper. Preheat oven to 450. In a large hot pan, sear the lamb until well browned on all sides. Roast in oven for about 20 minutes for medium rare. Allow to rest, covered for about 5 to 10 minutes, then carve. You want the meat to rest so you don't lose the juices.

Julia's Linguine with Clam Sauce

1/2 lb. linguine
2 Tbl. extra virgin olive oil
3 to 4 cloves garlic, minced
1 shallot, minced
1 cup white wine
5 (6 1/2 oz. cans) baby clams, drained and liquid reserved or you can use fresh clams
4 Tbl. Italian parsley, chopped
Juice of 1/2 large lemon
1 Tbl. lemon zest
3 Tbl. butter
Crushed red pepper flakes
salt and freshly ground black pepper
Parmesan cheese, grated

Bring salted water to boil and add linguine. cook until al dente, drain return to pan and toss with a little olive oil. In a large saute pan, add olive oil, garlic and shallots and saute until softened, but not browned. Add the white wine, lemon juice and clam juice and bring to a boil, reduce by 1/2. When reduced lower heat and add clams, remove from heat and whisk in butter, parsley, lemon zest, crushed red peppers. Add the clam sauce to pasta and toss to combine. Season with salt and pepper to taste. If desired, for a red sauce add one (14 oz.) can of Italian style diced tomatoes drained. Grate fresh Parmesan cheese over top.

Julia's Blackberry Cobbler


2 1/2 cups fresh or frozen blackberries (if frozen, thaw and drain)
1 cup sugar
1 cup all purpose flour
2 tsp. baking powder
pinch of salt
1 cup milk (do not use skim)
1/2 cup butter, melted
1 tsp. pure vanilla extract
2 tsp. lemon zest

In a bowl, stir together blackberries, vanilla and sugar. Let stand about 20 minutes. Preheat oven to 375. In another bowl, gently mix together flour, baking powder, salt and milk (do not overmix). Stir in melted butter and lemon zest until blended. Spread in an ungreased 8-inch square baking pan. Spoon blackberry mixture over batter. Bake for approximately 45 to 55 minutes.  To serve; place a scoop in bowl and top with ice cream or freshly whipped cream which you have add whipped in a little powdered sugar and Chambord liquor.


Bon Appetit

"The sum of Your word is truth, and every one of
Your righteous ordinances is everlasting."
Psalm 119:160