|
Featured Cookbook
ORDER/INFO
-
Richard’s Copper River Salmon Croquettes
-
Shrimp 'n' Vegetable Quiche
-
Northwest Clambake in the Oven
Book Description
For close to 100 years, Seattle’s Pike Place Public Market has been a favorite destination for food-loving locals and tourists alike. Packed with stalls offering the best quality and selection of fish found on the West Coast, restaurants serving up Pacific Northwest cuisine, and culinary shops of every persuasion, the market is a fish-lover’s paradise.
... (more)
Pike Place Public Market Seafood Cookbook
Authors: Braiden Rex-Johnson
Date: June 2005
ISBN: 1580086802
Publisher: Ten Speed Press
Hardcover
ORDER/INFO
|
From: Lowell's Restaurant & Bar, Pike Place Public Market
Served with a tossed green salad and a glass of sparkling wine or cider, this seafood pie makes a special lunch, weekend brunch, or light dinner entree.
Servings: 4 as an entree, 8 as an appetizer
-
1 prepared (9—inch) pie shell, unbaked
-
1 teaspoon vegetable oil
-
1 cup assorted mixed chapped vegetables (such as red bell pepper, red anion, zucchini, yellow squash, and broccoli florets)
-
2 cloves garlic, minced
-
2 tablespoons snipped fresh dill, or 2 teaspoons dried dill, crumbled
-
1/2 pound pink (bay or salad) shrimp, rinsed and patted very dy
-
1/4 cup grated Cheddar cheese
-
1/4 cup grated provolone cheese
-
3 eggs
-
3/4 cup half-and-half
-
1/8 teaspoon salt
-
1/4 teaspoon freshjy ground white pepper
-
Preheat oven to 400 degrees F.
-
Bake the pie crust 8 to 10 minutes, or until pale golden in color. Transfer to a rack while preparing the rest of the recipe.
-
Decrease the oven temperature to 325 degrees F.
-
Heat the vegetable oil in a medium nonstick skillet over medium heat. Add the vegetables and cook 5 to 7 minutes, stirring often, or until the vegetables are tender-crisp.
-
Add the garlic and dill and stir to blend. Remove the pan from the heat and add the shrimp, stirring well.
-
Spread shrimp and vegetables evenly over bottom of pie crust and sprinkle with Cheddar and provolone cheeses.
-
In a medium bowl, whisk together eggs, half—and-half, and salt and pepper. Carefully pour egg mixture over shrimp and vegetables. Using the back of a spoon, gently press the vegetables, shrimp, and cheese to below the level of the eggs.
-
Place quiche on a rack in the center of the oven and bake 40 to 50 minutes, or until a knife inserted into center quiche comes out clean. Remove from oven and allow to cool at least 20 minutes before cutting and serving.
More From This Book:
-
Richard’s Copper River Salmon Croquettes
-
Shrimp 'n' Vegetable Quiche
-
Northwest Clambake in the Oven
|
|
