DeLaurenti Cookbook Released

DeLaurenti Specialty Food and Wine, a cornerstone of Pike Place Market’s specialty food scene, has released its very own cookbook to the delight of the culinary landmark’s longtime fans. Specializing in hard to find ingredients, cheeses, meats and a complete selection of wines from around the world, DeLaurenti opened on the corner of First Avenue and Pike St. in 1946. 

After three years of work, DeLaurenti co-owners Pat McCarthy and Matt Snyder published the DeLaurenti Cookbook, (Documentary Media, 2014) filled with more than 50 favorite house recipes and tips and recommendations on meats, cheeses, pasta, wine, the kitchen, and more.

With a foreword by Seattle food pioneer Armandino Batali, the DeLaurenti Cookbook also features over 90 images by Seattle food photographer Jim Henkens.

The recipes are delicious but simple, and often feature ingredients that you will find fresh at Pike Place Market. Recipes are designed and tested to be made in the home kitchen. The recipes cover the gamut from Braised Short Ribs with Polenta to DeLaurenti’s famous Chocolate Chip Cookies. 

How a Surface Parking Lot Will Become the New “MarketFront.” Learn more at our next public meeting on Aug. 23 at 8 am. 

Pike Place Market is preparing to complete the final piece of the Market Historic District with the addition of the Waterfront Entrance. The new “MarketFront” will transform what is now a .75 acre surface parking lot on Western Avenue into a waterfront-facing entry point to Seattle’s public market.

True to the Pike Place Market Charter and character, the expansion will provide opportunities for farmers, craftspeople and local entrepreneurs, as well as civic space, public art, social services and low-income housing. 

Forty years in the making, the Market expansion is spurred by the removal of the elevated Alaskan Way Viaduct and the opportunity to create a dynamic connection from the waterfront to Pike Place and the Pike/Pine corridor. 

Want to learn more? Visit us at www.pikeplacewaterfrontentrance.org or attend our next public meeting: 

Saturday, August 23, 2014                            
8:00 - 9:00 am
North Arcade (where the crafts tables are usually set up) at the Roll Call board at the northernmost end of the arcade 
                        
Join us for an informal opportunity to view a 3D model of the Market and MarketFront project, as well as illustrative boards showing options for the layout of the Plaza and the canopy. This event will take place before roll call commences at the roll call location. 

Your comments are important as we move forward. If you are unable to attend but would like to provide feedback, please contact Tamra Nisly at tamra@pikeplacemarket.org

There’s no better summer soup than Gazpacho with heirloom tomatoes from the farmers market.

Here’s our recipe from a recent Pike Place Market community lunch in the Atrium Kitchen. Learn farm-fresh recipes and more from FREE "From Farmers to Friends and Families" cooking classes on Thursdays at 11 am and 12 pm. 

Gazpacho with heirloom tomatoes

Ingredients:


6 ripe tomatoes


½ large cucumber – peeled, halved, seeded and cut into chunks

1 red bell pepper, cut into chunks (or any color bell pepper)


1 jalapeno, seeded and coarsely chopped


2 garlic cloves, smashed


1/3 cup extra-virgin olive oil


2 T sherry vinegar


Salt and pepper


Optional: Chopped herbs (cilantro, basil, chives, parsley, oregano), hot sauce, additional chopped tomatoes, cucumber and bell pepper for garnish

In a blender or food processor, combine the tomatoes, cucumber, peppers, garlic, oil and vinegar. Process until coarsely pureed. Add water if the mixture is too thick. Season with salt and pepper and herbs to taste. For best results, refrigerate for at least 1 hour before serving. Optional: Top with additional diced tomatoes, cucumbers and bell pepper and a dash of hot sauce.

RIGATONI with SMOKED SALMON, KALE, and GOAT CHEESE from Pike Place Market Recipes by Jess Thompson  Copyright 2012 Jess Thompson, Sasquatch Books
Traditionally slow smoked over an alderwood fire, Totem Smokehouse’s salmon has a dry, flaky texture that allows it to blend into the cream sauce for this relatively quick pasta dish. Makes 2 large or 4 small servings           
3 cups rigatoni
1 tablespoon olive oil
½ bunch lacinato kale, finely chopped (about 2 cups)
Kosher salt and freshly ground black pepper
½ cup heavy cream
1 cup (8 ounces) skinned and roughly chopped smoked salmon 
4 ounces goat cheese, crumbled
Put a pot of salted water on for the pasta. When the water boils, cook the rigatoni al dente. 
While the pasta cooks, heat the oil over medium heat in a large sauté pan. Add the kale and cook, stirring, until it is wilted, 5 minutes or so. Season to taste with salt and pepper, add the cream and salmon, stir, and simmer on low heat until the pasta is done, 2-3 minutes more.
Drain the pasta, reserving about 1/2 cup pasta water. Add the pasta to the salmon/kale mixture, along with a bit of the water and about three-quarters of the goat cheese, and stir over low heat until the mixture is warmed through and the cheese is melted. Serve hot, sprinkled with pepper and the remaining goat cheese.
Find fresh veggies on the farm tables on Pike Place. Other ingredients can be found at Totem Smokehouse, Pappardelle’s Pasta, Truffle Café, and Quality Cheese.

RIGATONI with SMOKED SALMON, KALE, and GOAT CHEESE
from Pike Place Market Recipes by Jess Thompson
Copyright 2012 Jess Thompson, Sasquatch Books

Traditionally slow smoked over an alderwood fire, Totem Smokehouse’s salmon has a dry, flaky texture that allows it to blend into the cream sauce for this relatively quick pasta dish. Makes 2 large or 4 small servings          

3 cups rigatoni

1 tablespoon olive oil

½ bunch lacinato kale, finely chopped (about 2 cups)

Kosher salt and freshly ground black pepper

½ cup heavy cream

1 cup (8 ounces) skinned and roughly chopped smoked salmon

4 ounces goat cheese, crumbled

Put a pot of salted water on for the pasta. When the water boils, cook the rigatoni al dente.

While the pasta cooks, heat the oil over medium heat in a large sauté pan. Add the kale and cook, stirring, until it is wilted, 5 minutes or so. Season to taste with salt and pepper, add the cream and salmon, stir, and simmer on low heat until the pasta is done, 2-3 minutes more.

Drain the pasta, reserving about 1/2 cup pasta water. Add the pasta to the salmon/kale mixture, along with a bit of the water and about three-quarters of the goat cheese, and stir over low heat until the mixture is warmed through and the cheese is melted. Serve hot, sprinkled with pepper and the remaining goat cheese.

Find fresh veggies on the farm tables on Pike Place. Other ingredients can be found at Totem Smokehouse, Pappardelle’s Pasta, Truffle Café, and Quality Cheese.

GRILLED STEAK AND BLUE CHEESE SALAD adapted from Cooking Light
This delightful entree salad pairs summer veggies with flavorful steak and blue cheese, and gets extra freshness from an easy-to-make vinaigrette.  Serves 4; easy to double for a larger dinner party
2 teaspoons chili powder
¾ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon salt, divided
¼ teaspoon black pepper, divided
1 pound lean sirloin steak, flank steak, or your favorite cut
Cooking spray
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 tablespoon extra virgin olive oil
6 cups torn Bibb lettuce
1 or 2 cucumbers, cut into half lengthwise and then in thin slices (approximately ¾ cup)
1 red bell pepper, cut into thin strips (approximately 1 cup)
½ cup (2 ounces) crumbled blue cheese
Combine chili powder, cumin, garlic powder, ¼ teaspoon salt, and 1/8 teaspoon black pepper; rub evenly over both sides of steak.
Prepare an outdoor grill or a grill pan with cooking spray and heat to medium-high heat. Add steak to grill and cook 5 minutes; then turn and cook 4 minutes or to desired degree of doneness. Place steak on a cutting board; let stand 5 minutes before cutting across grain into thin slices.
Make vinaigrette: In a small bowl, combine vinegar, mustard, remaining ¼ teaspoon salt, and remaining 1/8 teaspoon black pepper; stir with a whisk. Add and whisk in olive oil. Set aside.
Combine lettuce and cucumber in a large bowl. Drizzle with vinaigrette and toss gently. Place salad on four dinner plates. Top each salad with alternate strips of bell pepper and steak, and sprinkle each with crumbled blue cheese.
Find fresh veggies on the farm tables on Pike Place. Shop for steak at Don & Joe’s Meats or BB Ranch. Visit MarketSpice or The Souk for spices and DeLaurenti Specialty Food & Wine for blue cheese, vinegar, mustard and olive oil. Blue cheese can also be found at Quality Cheese.

GRILLED STEAK AND BLUE CHEESE SALAD adapted from Cooking Light

This delightful entree salad pairs summer veggies with flavorful steak and blue cheese, and gets extra freshness from an easy-to-make vinaigrette.  Serves 4; easy to double for a larger dinner party

2 teaspoons chili powder

¾ teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon salt, divided

¼ teaspoon black pepper, divided

1 pound lean sirloin steak, flank steak, or your favorite cut

Cooking spray

2 tablespoons white wine vinegar

2 teaspoons Dijon mustard

1 tablespoon extra virgin olive oil

6 cups torn Bibb lettuce

1 or 2 cucumbers, cut into half lengthwise and then in thin slices (approximately ¾ cup)

1 red bell pepper, cut into thin strips (approximately 1 cup)

½ cup (2 ounces) crumbled blue cheese

Combine chili powder, cumin, garlic powder, ¼ teaspoon salt, and 1/8 teaspoon black pepper; rub evenly over both sides of steak.

Prepare an outdoor grill or a grill pan with cooking spray and heat to medium-high heat. Add steak to grill and cook 5 minutes; then turn and cook 4 minutes or to desired degree of doneness. Place steak on a cutting board; let stand 5 minutes before cutting across grain into thin slices.

Make vinaigrette: In a small bowl, combine vinegar, mustard, remaining ¼ teaspoon salt, and remaining 1/8 teaspoon black pepper; stir with a whisk. Add and whisk in olive oil. Set aside.

Combine lettuce and cucumber in a large bowl. Drizzle with vinaigrette and toss gently. Place salad on four dinner plates. Top each salad with alternate strips of bell pepper and steak, and sprinkle each with crumbled blue cheese.

Find fresh veggies on the farm tables on Pike Place. Shop for steak at Don & Joe’s Meats or BB Ranch. Visit MarketSpice or The Souk for spices and DeLaurenti Specialty Food & Wine for blue cheese, vinegar, mustard and olive oil. Blue cheese can also be found at Quality Cheese.

"“Torn down, I hear.” Thanks to Friends of the Market, the poet had it wrong. Not only is the Market still standing, it’s still growing and evolving, along with the city that saved it."

— Knute Berger, Seattle Magazine, August 2014: "How Our 107-year-old Pike Place Market Survived"