Seattle chef's table : extraordinary recipes from the Emerald City

213 Pages·2012·61.32 MB·English

by  Fraioli

F
Signature Recipes from Greater Seattles Top Restaurants R
A
I
O
L
I
Hot chefs are setting the Seattle restaurant
scene ablaze. With innovative ideas and
culinary surprises, the city’s most celebrated

restaurants and eateries continue to add

spark to an already sizzling food scene.
James O. Fraioli is the award-winning

From James Beard winners Holly Smith and
author of fifteen cookbooks, including S
Maria Hines to Chris Mills, who competed
Wild Alaskan Seafood (Lyons Press), e
in Iron Chef Japan in Tokyo, and restaurants
Trattoria Grappolo, and Ocean Friendly a
like Volterra, which Rachael Ray named one
pCrueisseinnete. dH aist tchoeo kWbohoitkes H hoauvese b aenend have Scheaetftsl eh’se rgea sutprohnooldm Pica cliafincd sNcoaprteh wis evsat sttr aadnid- TT T R A O R D I NARY RECIPES FR of her favorite restaurants in the world, the
been featured in the New York Times E X O Emerald City is filled with celebrity chefs,
tions by utilizing fresh high-quality local in- l M
j8i heralded restaurants, and Food Network–
and on the Food Network and The Ellen
gredients, including abundant seafood and e
star eateries that serve up delicious cuisine
DeGeneres Show. He lives in Seattle.
locally grown produce. The first cookbook to locals and tourists, day in and day out.
Visit him at culinarybookcreations.com. C
to gather Seattle’s best chefs and restaurants SEATTLE CHEF’S TABLE  
h
under one cover, Seattle Chef’s Table is a Profiling signature recipes—each custom-
tribute to the area’s finest restaurants and e ized for the home cook—from more than
eateries —profiling over forty-five top estab- f forty-five legendary dining establishments,
lishments and featuring sumptuous recipes. ’ Seattle Chef’s Table also celebrates the
S JAMES O. FRAIOLI
growing sustainable food movement in the
Experience Seattle’s culinary best in your
Y
own home with these delicious recipes and T THE EME R A L D C I T Pacific Northwest. Choose from Ray’s Boat-
a house’s Penn Cove Mussels in Thai Coco-
celebrate this magnificent city.
Front cover photos, clockwise from top left: #1, 2, 5, 6 b nut Curry Sauce; Tilth’s Spot Prawns with
© Jessica Nicosia-Nadler; #3 © Waterfront Seafood Grill;
Baby Chickpeas, Meyer Lemon, and Herb
#4 © Charity Lynn Photography; #7, 8 © Ron Zimmerman l
Coulis; Palomino’s Sicilian Meatballs; and
e
Back cover photos, clockwise from top left: #1 ©
Bis on Main’s Bacon-wrapped Trout with
Barking Frog; # 2, 4, 5, 7 © Jessica Nicosia-Nadler;
#3 © Devon Baker; #6 © Rina Jordan; #8 © Andaluca Lentils, Currants, and Hazelnut, among
others. With full-color photos highlighting
fabulous dishes, famous chefs, and Seattle
landmarks, this is the ideal ode to the city’s
coveted food culture and atmosphere.
US $24.95 / Canadian $27.50
Lyons Press is an imprint of
Globe Pequot Press
Guilford, Connecticut
www.LyonsPress.com
Lyons
Press
F
Signature Recipes from Greater Seattles Top Restaurants R
A
I
O
L
I
Hot chefs are setting the Seattle restaurant
scene ablaze. With innovative ideas and
culinary surprises, the city’s most celebrated

restaurants and eateries continue to add

spark to an already sizzling food scene.
James O. Fraioli is the award-winning

From James Beard winners Holly Smith and
author of fifteen cookbooks, including S
Maria Hines to Chris Mills, who competed
Wild Alaskan Seafood (Lyons Press), e
in Iron Chef Japan in Tokyo, and restaurants
Trattoria Grappolo, and Ocean Friendly a
like Volterra, which Rachael Ray named one
pCrueisseinnete. dH aist tchoeo kWbohoitkes H hoauvese b aenend have Scheaetftsl eh’se rgea sutprohnooldm Pica cliafincd sNcoaprteh wis evsat sttr aadnid- TT T R A O R D I NARY RECIPES FR of her favorite restaurants in the world, the
been featured in the New York Times E X O Emerald City is filled with celebrity chefs,
tions by utilizing fresh high-quality local in- l M
j8i heralded restaurants, and Food Network–
and on the Food Network and The Ellen
gredients, including abundant seafood and e
star eateries that serve up delicious cuisine
DeGeneres Show. He lives in Seattle.
locally grown produce. The first cookbook to locals and tourists, day in and day out.
Visit him at culinarybookcreations.com. C
to gather Seattle’s best chefs and restaurants SEATTLE CHEF’S TABLE  
h
under one cover, Seattle Chef’s Table is a Profiling signature recipes—each custom-
tribute to the area’s finest restaurants and e ized for the home cook—from more than
eateries —profiling over forty-five top estab- f forty-five legendary dining establishments,
lishments and featuring sumptuous recipes. ’ Seattle Chef’s Table also celebrates the
S JAMES O. FRAIOLI
growing sustainable food movement in the
Experience Seattle’s culinary best in your
Y
own home with these delicious recipes and T THE EME R A L D C I T Pacific Northwest. Choose from Ray’s Boat-
a house’s Penn Cove Mussels in Thai Coco-
celebrate this magnificent city.
Front cover photos, clockwise from top left: #1, 2, 5, 6 b nut Curry Sauce; Tilth’s Spot Prawns with
© Jessica Nicosia-Nadler; #3 © Waterfront Seafood Grill;
Baby Chickpeas, Meyer Lemon, and Herb
#4 © Charity Lynn Photography; #7, 8 © Ron Zimmerman l
Coulis; Palomino’s Sicilian Meatballs; and
e
Back cover photos, clockwise from top left: #1 ©
Bis on Main’s Bacon-wrapped Trout with
Barking Frog; # 2, 4, 5, 7 © Jessica Nicosia-Nadler;
#3 © Devon Baker; #6 © Rina Jordan; #8 © Andaluca Lentils, Currants, and Hazelnut, among
others. With full-color photos highlighting
fabulous dishes, famous chefs, and Seattle
landmarks, this is the ideal ode to the city’s
coveted food culture and atmosphere.
US $24.95 / Canadian $27.50
Lyons Press is an imprint of
Globe Pequot Press
Guilford, Connecticut
www.LyonsPress.com
Lyons
Press
E X T R A O R DINARY RECIPES FRO
M
j8i
SEATTLE CHEF’S TABLE
JAMES O. FRAIOLI
THE EMER A L D C I T Y
Food Photography
by Jessica Nicosia-Nadler
00_SeattleCT_i-xv_v55.indd 1 3/26/12 4:41 PM
Copyright © 2012 James O. Fraioli
ALL RIGHTS RESERVED. No part of this book may be reproduced or transmitted in any
form by any means, electronic or mechanical, including photocopying and recording, or
by any information storage and retrieval system, except as may be expressly permitted in
writing from the publisher. Requests for permission should be addressed to Globe Pequot
Press, Attn: Rights and Permissions Department, PO Box 480, Guilford, CT 06437.
Lyons Press is an imprint of Globe Pequot Press.
Photography by Jessica Nicosia-Nadler unless otherwise credited on page 191.
Text design: Libby Kingsbury
Layout artist: Nancy Freeborn
Project editor: Julie Marsh
Library of Congress Cataloging-in-Publication Data is available on file.
ISBN 978-0-7627-7359-6
Printed in the United States of America
10 9 8 7 6 5 4 3 2 1
Restaurants and chefs often come and go, and menus are ever-changing.
We recommend you call ahead to obtain current information before
visiting any of the establishments in this book.
00_SeattleCT_i-xv_v55.indd 2 3/26/12 4:41 PM
To the wonderful city of Seattle and the Eastside.
Thank you for being one of the greatest places to live in the world.
00_SeattleCT_i-xv_v55.indd 3 3/26/12 4:41 PM
00_SeattleCT_i-xv_v55.indd 4 3/26/12 4:41 PM
Contents
acknowledgments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ix
introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xi
Northwest Bites
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1
Andaluca Restaurant and Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2
Spicy Calamari
Crisy Duck Cakes with Apricot Chutney
Cactus. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Ceviche
Grilled Bacon-Wrapped Jalapeños
Daniel’s Broiler–Lake Union ............................................................ 10
Prime Filet Mignon Steak Strips
Spicy Barbecued Prawns
Chandler’s Crabhouse. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Dungeness Crab Cakes
Dungeness Crab & Artichoke Dip
Joey–Lake Union ..................................................................... 17
Chicken Jalapeño Corn Dogs
Purple Café and Wine Bar ..............................................................20
Baked Brie with Candied Walnuts & Caramelized Onions
Seafood Starters, Soups & Salads
. . . . . . . . . . . . . . .25
SkyCity at the Needle .................................................................26
Razor Clam Fritters with Herb Rémoulade
Palouse Lentil Soup with Smoky Bacon, Roasted Grapes & Sorrel
Ray’s Boathouse .....................................................................30
Penn Cove Mussels in Thai Coconut Curry Broth
Ray’s Dungeness Crab & Corn Chowder
Emmer & Rye ........................................................................34
Mussels with Summer Vegetable Broth
Pear & Celeriac Soup with Crispy Leeks
Barking Frog .........................................................................38
Hazelnut-Dusted Sea Scallops with Creamy Polenta & Vanilla Drizzle
Butternut Squash Soup
00_SeattleCT_i-xv_v55.indd 5 3/26/12 4:41 PM
Poppy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42
Panfried Mussels with Lovage Aioli
Coriander Potato Soup
Volterra . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46
Oil Soup
Polenta Custard with Wild Mushrooms
The Dining Room at Salish Lodge & Spa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50
Chestnut-Apple Soup
Roasted Beet Salad
Tilth Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .56
Spot Prawns with Baby Chickpeas, Meyer Lemon & Herb Coulis
Winter Root Vegetable Salad with Crème Fraîche Vinaigrette
Salty’s Seafood Grills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60
Fennel Pollen Honey-Glazed Salmon Salad
Bastille Café & Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .62
House-Cured Bacon Maison Warm Cabbage Salad & Chèvre
Arugula & Beet Salad with Pistachio Vinaigrette
Hearty Pastas
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65
Andiamo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .66
Penne with Sausage, Tomato & Porcini Sauce
Spicy Tomato Spaghetti with Fresh Dungeness Crabmeat
Assaggio Ristorante . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .69
Ravioli Maruzza (Ravioli with Wild Mushrooms)
Rigatoni alla Pepperonata e Salsiccia (Rigatoni with Peppers & Sausage)
Bizzarro Italian Cafe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72
Clam Linguine
House-Made Gnocchi Cavolfiore
La Spiga . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .76
House-Made Tagliatelle al Ragu di Prosciutto (Tagliatelle with Prosciutto Ragu)
House-Made Gnocchetti di Ricotta e Tartufo alla Norcina (Ricotta & Truffle Gnocchi
with Sausage & Cream Sauce)
Il Fornaio . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .80
Penne Vodka (Ribbed Pasta Tubes in a Creamy Tomato-Vodka Sauce)
Spaghetti alle Cozze (Mussels, Anchovies & Tomatoes Tossed with Pasta Strands)
Palomino Restaurant & Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
Truffle Pea Trenne
Sicilian Meatballs

vi Contents
00_SeattleCT_i-xv_v55.indd 6 3/29/12 8:44 AM
Fish & Shellfish
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .89
Barrio Mexican Kitchen & Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .90
Rockfish & Grilled Prawn Ceviche
Bis on Main . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .92
Curried Halibut Cheeks with Beets, Grapefruit & Dill Emulsion
Bacon-Wrapped Trout with Lentils, Currants & Hazelnuts
Cafe Juanita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .96
Spot Prawns with Citrus Risotto
Spot Prawn Brodetto
Elliott’s Oyster House . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .100
Alder Planked King Salmon with Smoked Tomato Beurre Blanc
Spicy Grilled Dungeness Crab
Flying Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .104
Lingcod in Kasu Marinade
Lingcod Tacos
Rover’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .108
Mackerel with Tomato Confit & Caper Vinaigrette
Tuna Sashimi with Sea Beans & Wasabi Sesame Dressing
Trellis Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112
Fresh Wild Alaskan Halibut with Shoestring Vegetables & Lemon-Herb Vinaigrette
Pan-Seared Wild Salmon with Granny Smith Apples
Aqua by El Gaucho (Formerly Waterfront Seafood Grill) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116
Stuffed Prawns with Piquillo Pepper Sauce
Dungeness Crab Macaroni & Cheese
Beef, Lamb, Pork & Poultry
. . . . . . . . . . . . . . . . . . . . . . . . . . . 121
Cicchetti Kitchen & Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .122
Tomato Braised Beef Brisket with Greek-Style Creamed Spinach
Coho Café Restaurant & Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 124
Kogi Short Rib & Egg Stack
El Gaucho . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .128
Chateaubriand
Metropolitan Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 131
Rib Eye with Bourbon-Braised Onions & Roasted Garlic
Grilled Rack of Lamb with Herb Mint Jus
Luc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .136
Grilled Leg of Lamb Moroccan Style
Grilled Pork Chop with Dijon Mustard, Asparagus & Walla Walla Sweets
Contents vii
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Earth & Ocean ...................................................................... 140
Braised Pork Belly with Anson Mills Rosemary Polenta & Pomegranates
La Boucherie & Sea Breeze Farm on Vashon Island. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143
Seared Pork Chop with Bacon Brussels Sprouts, Celeriac Puree & Apple Cider Butter
Summer Pork Chops with Grilled Sweet Corn Polenta & “Salsa Cotto”
Palisade ...........................................................................148
Macadamia Nut Chicken
Sweet Finishes
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 153
Basil’s Kitchen ......................................................................154
Northwest Black Cherry Crème Brûlée
Blackberry-Rhubarb Cobbler
Fuji Bakery .........................................................................158
Cake Citron
Reauleau Caramel Chocolat
Harvest Vine ........................................................................164
Arroz con Leche (Rice Pudding)
Flan de Cafe
The Herbfarm .......................................................................168
Douglas Fir Sorbet
Madison Park Cafe .................................................................. 172
Clafoutis
Vanilla Bean Crème Brûlée
Matt’s in the Market .................................................................. 176
Butternut Squash Bread Pudding
Maple Crème Brûlée
Pearl Bar & Dining ...................................................................180
Brown Sugar Peaches with Vanilla Bread Pudding
Pearl Fritters
Regent Bakery & Cafe ................................................................182
Oatmeal Cookies
Green Tea Cheesecake
metric us approximate equivalents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .186
index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .187
photo credits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .191
about the author . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .192
viii Contents
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