Once I hit the ground, I headed to the Seattle waterfront for seafood. I quickly settled on Elliott's, a long-standing favorite with a beautiful view of ferries sailing through the mists. Elliott's creates an elegant atmosphere with wonderful service.
This tea service is an example of the care bestowed by Elliott's on its food and its customers.
My server pointed me to this spicy chowder, which was truly excellent. The elements were perfectly in balance: cream, seafood, corn, spices.
Here is my king salmon, the best piece of salmon I have had in a very long time. King salmon has the highest oil content of any salmon, making for both healthy and delicious eating. The taste and texture of this fish were perfect and it was flawlessly prepared. The assortment of accompaniments around the fish added to the pleasure.
I missed a photo of my superb flourless chocolate and pistachio cake. The pistachio ice cream served alongside was the perfect pairing---the creaminess of the ice cream matched the intense chocolate cake.
I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...




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