Signature Tastes Of Bellingham

Signature Tastes Of Bellingham

by Steven W. Siler

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Overview

Signature Tastes Of Bellingham by Steven W. Siler

Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake.
Signature Tastes of Bellingham captures 100 restaurant recipes that define the City of Subdued Excitement. From the famous Whiskey Crab Soup at the Cliff House, to the cake that started Erin Baker’s baking empire, these are the restaurants, recipes and pictures that define the culinary tastes of Bellingham, Washington.

Product Details

ISBN-13: 9780986715501
Publisher: Smoke Alarm Media
Publication date: 10/01/2010
Series: Signature Tastes Series
Pages: 224
Product dimensions: 7.50(w) x 9.25(h) x 0.47(d)

About the Author

Steven W. Siler is a firefighter-cum-chef serving both in the Deep South and the Pacific Northwest.  He is the best-selling author of the Signature Tastes cookbook series. Long marinated in the epicurean heritage of the Deep South, Steven has spent over 20 years in the much-vaulted restaurant industry from BOH to FOH to chef.  In addition, he has served as an editor and contributing writer for several food publications.  When not trying to shove food down his fellow firefighters’ gullets, he enjoys sailing and sampling the finest of scotches and wines, and has an irrational love affair with opera.

Read an Excerpt

YAM ALECHILADAS
Boundary Bay Brewery

The Boundary Bay Brewery & Bistro caters to locals and out-of-towners alike with their
unique atmosphere of energy, artistry, community and hospitality. While their beer has
won award after award, it is balanced by a selection of food that will bring you back all
on its own. Boundary Bay chefs and brewmasters push the envelope to make a very big
and flavorful impact on your taste buds. Like a new kind of music, it may take a few
samplings to build your palette but soon you will be coming back for more.
 
1/2 lbs cooked, peeled yams
4 tbsp roasted garlic
1/2 cup caramelized onions
1 tsp ground coriander
1/2 tsp dried thyme
1/2 tsp kosher salt
1 tsp white pepper
1/4 tsp cayenne
2 oz shredded cheddar cheese
2 oz shredded Monterey Jack
Mole:
2 anaheim peppers
1 jalapeno pepper
2 poblano peppers
1 red bell pepper
1 roma tomato
1 yellow onion
1 tbsp chopped garlic
1 dried chipotle
1 ancho pepper
1 tsp red pepper flakes
1 tbsp sesame seeds
3/4 tsp ground cumin
3/4 tsp dried thyme
2 cups vegetable stock
1/2 bunch cilantro
(2) 6” white corn tortillas
6 oz unsweetened chocolate
 
Mole:
1. Seed and rough chop the peppers and tomatoes.
2. Rough chop the onions; tear tortillas into quarters.
3. Put all ingredients except the chocolate into a
medium size pot and simmer for an hour.
4. Break the chocolate into pieces and place in a bowl
large enough to fit on top of the simmering pot.
5. Place the bowl of chocolate on top of the simmering
pot to melt the chocolate.
6. After a half hour drain the liquids from the solids.
7. Puree the solids in a food processor or blender. Add
the liquids and the melted chocolate.
Filling:
1. Puree the roasted garlic and caramelized onions in a
food processor or blender.
2. Mash the yams in a large bowl. Add shredded cheese.
3. Add the processed ingredients and spices to the
mashed yams to thoroughly combine all ingredients.
Enchiladas:
1. Fill tortillas, roll and place in an oven-proof pan.
Bake at 325 °F for 25 minutes.
2. Top with Mole and serve.

Interviews

So here I have landed in Bellingham, City of Subdued Excitement, although I didn't understand what that moniker meant. Now I get it. And so many foreign sights. Does everyone drive a Subaru? Is there a coffee stand on every corner? Who exactly is Ryan Stiles? And what in the name of all that is holy is a "Hamster"? All these answers and more I have learned. Whether I am at Jalapeno’s or Wood’s Coffee or Village Books, someone has a kind word for me. Everywhere a kind word and a smile. It makes me take pause and take measure. It makes me proud to be here.

Customer Reviews

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Signature Tastes of Bellingham 3 out of 5 based on 0 ratings. 2 reviews.
TravellingGirl More than 1 year ago
I bought this book because I wanted a good souvenir of the city and the book more than exceeded my expectations. I took color pictures of the city when there, so the fact it had black and white photos didn't bother me. Instead, what I liked and continue to like about the cookbook are the recipes! You would think they might be the fanciest and most elaborate dishes the restaurants of the city had to offer, but that's not the case at all. They're delicious, easy to prepare and a continual reminder of a beautiful city and the dishes it had to offer.
Anonymous More than 1 year ago
It's a great idea and good way to promote Bellingham businesses. Buy this because the profits are supposed to go towards helping local fire department associations. However, there are no color photos of any of the finished recipes. The paper quality is poor, and the pictures are stretched out and disproportionate as though it were thrown together quickly. It would have been nice, considering this book is about a town and restaraunts I love so much, if more time would have been put into the finished product.