Seattle, WA is known for many things, the largest of which is likely the Space Needle. But, did you know that there are several dishes that are quite popular with Seattle’s locals and tourists?
Seattle-style Smoked Salmon Chowder
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 6 cloves garlic, minced
- 1 lb. potatoes, diced (Yukon gold or russet)
- ¼ teaspoon fennel seeds
- 2 bay leaves
- ½ teaspoon dried basil
- 1 (15 ounces) can diced tomatoes, drained
- 2 ½ -3 ½ cups stock (fish, shrimp, or chicken)
- 2 tablespoons capers + 1 tablespoon brine
- 2 tablespoons tomato paste
- 4-ounce cream cheese
- 4 teaspoons low sodium Old Bay seasoning
- 1 cup heavy cream
- 4 ounces shrimp (chopped or use salad shrimp)
- 8 ounces thick-cut smoked salmon, roughly diced into small pieces
- Heat the butter in a large soup pot or dutch oven over medium-high heat. Add the onions and celery and cook, stirring, until translucent and softened about 5-6 minutes. Add the garlic and the potatoes. Crush the fennel seeds between your fingers and add them in. Add the bay leaves, dried basil, diced tomatoes, 2 ½ cups of stock, capers, and brine. Let the soup gain a rolling simmer, cover, and let cook for 8-15 minutes or until the potatoes cook all the way through. The timing may vary as this depends on how small you dice your potatoes.
- When the potatoes are fork-tender, remove the lid, kick the heat up to medium and stir in the tomato paste, cream cheese, and old bay seasoning. Allow the cream cheese to melt into the soup.
- Add the heavy cream and reduce the heat to low, allow the chowder to gently warm through until a light simmer develops. Add the shrimp and smoked salmon and let everything just heat through.
- Serve the chowder immediately or as I recommend, chill the chowder for several hours before serving. This will allow the flavors to develop further and will help thicken the chowder further. Rewarm before serving. Use additional stock to thin the chowder to preference. Season with additional salt as desired.
This recipe may sound odd to those that have yet to try a Seattle Dog, but let me tell you, it is popular for a reason!
- 8 beef hot dogs
- 4 oz cream cheese, softened (about 1/2 cup)
- 8 hot dog buns, split, toasted
- ½ cup sauerkraut
- ¼ cup pickle relish
- ¼ cup chopped onion
- Mayonnaise, if desired
- Ketchup and mustard, if desired
- Heat gas or charcoal grill.
- Place hot dogs on the grill over medium heat. Cook uncovered 10 to 15 minutes, turning frequently, until hot.
- Spread 1 tablespoon cream cheese on the cut side of the bottom half of each bun. Place hot dogs on buns. Top with remaining ingredients.
Seattle is known for more than their hot dog, they are also known for their first barkery (a bakery making treats for our canine friends). The below recipe is one of their doggy favorites!
Barkery’s Pretzel Treats
Author: Dawn Ford, Seattle Barkery
Yield: 8-10 large pretzels
- 1 1/2 cups canned plain pumpkin
- 2 large eggs
- 1/2 cup peanut butter
- 6 cups chickpea flour (if you can’t find chickpea flour, you may substitute with oat flour or whole wheat flour)
- Preheat the oven to 375˚
- Line a baking sheet with parchment paper.
- Beat the pumpkin puree, eggs, and peanut butter in a large bowl with a mixer on medium-high speed until well combined.
- Gradually beat in the flour until a stiff dough forms.
- Scoop out a baseball-size ball of dough and roll into an 18-inch-long rope. Form into a U shape, then cross the ends and press them against the bottom of the U. Transfer to the prepared pan.
- Bake until the pretzels are golden brown, 12 to 16 minutes.
- Let cool on the baking sheet.