Elliott Bay Culinary Creations

31/05/2026

-New England Clam Chowder – No Irish whiskey bottles were harmed in the making of this!! The crumpled oyster crackers are optional!! How many of you were hoping that Frasier and Roz were going to hookup in this episode….or was it just me???
(From the Episode “Hot Pursuit”)

Yields: 6 Servings (Medium-Sized Bowls -- Individual Crock-Pots Will Work Great as Well!)

Ingredients:
• 4 – 6.5 oz cans chopped or minced baby clams, drained (reserve juice)
• 2½ 8 oz. bottles of clam juice
• 2 Tbsps. of butter
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 Tbsps. of flour
• 2 lbs. Yukon gold potatoes peeled and cut into ½-inch cubes
• 2 bay leaves
• 2 cups of heavy cream
• 1 cup of milk
• Sea salt, to taste
• Cracked pepper, to taste
• A pinch of cayenne pepper
• Fresh chives
• Lemongrass
• A little extra lemongrass as garnish
• Oyster crackers

Directions:
1. In a pan, add the butter and onion. Cook until the onion is translucent. Add the garlic and cook an additional minute.

2. Sift the flour over the onion, garlic and butter mixture while stirring continuously to combine. Increase the heat to med-high, then add the potatoes, clam broth and reserved juice from the canned clams and bring to a boil for 1 minute.

3. Reduce the heat to medium-low and add in the bay leaves. Gently simmer until potatoes are just tender, about 20 minutes. Remove the bay leaves and discard.

4. Add the clams, cream and milk. Heat for 3-4 minutes until warmed through (do not boil). Season with salt, pepper, lemongrass and a pinch of cayenne pepper.

5. Serve in the six bowls and sprinkle with the minced chives and a little extra lemongrass for garnish.

6. Add the oyster crackers and serve.

18/05/2026

-Mellon Wrapped in Prosciutto - An easy recipe, which can be made even easier since Kaitlyn (Frasier's girlfriend in this episode) cut out meat from her diet! He suggested to her that she could just remove the prosciutto!! I say, "Live it up and keep it wrapped around the melon!! Life is too short!!" Hahaha!!
(From the Episode “Frasier Gotta Have It”)

Ingredients:
• 12 2 inch Cantaloupe slices
• 6 slices of prosciutto, sliced down the middle (12 slices total)
• Toothpick or Mini Forks

Directions:
1. Take the 6 slices of prosciutto and slice down the middle. Creating 12 slices total.

2. Take one cantaloupe slice and one prosciutto slice. Wrap prosciutto slice around the melon and pierce with a toothpick or mini fork. Do this for all of them.

3. Chill and serve.

10/05/2026

-Lentil Curry Soup – The soup that Frasier made in this episode was “9 Vegetable Winter Soup,” but I thought that it would be too robust of a soup to have in the Spring.
(From the episode “The Placeholder”)

Yields: 8 servings

***The best way to cook this soup is with an Instant Pot or Multicooker***

Ingredients:
• 10 cups of water

• ¼ tsp. of cumin seeds

• 4 diced Roma tomatoes

• 2 medium yellow onions, diced

• 4 tsps. of garam masala

• 2 tsps. of curry powder

• 2 tsps. of ground coriander

• 2 tsps. of sea salt

• 1 tsp. of fresh minced ginger

• 2 cups of dried red lentils

• 8 cups of white or brown rice (cooked in a separate pot, for serving)

• Fresh chopped cilantro leaves for garnish (about 1 bunch)

• 4 limes, freshly squeezed

Directions:
1. Select the Sauté setting on your Instant Pot or multicooker. Place the cumin seeds in the inner pot and toast until fragrant brown (about 1 minute).

2. Add the tomatoes, onion, garlic, garam masala, curry powder, coriander, salt and ginger. Cook, stirring occasionally for 5 minutes.

3. Stir in the lentils with the 10 cups of water. Seal the pot and pressure cook for 20 minutes. Then, allow the pressure to release naturally.

4. Spoon each rice serving into their own bowls (1 cup each) and pour the lentil curry mixture evenly over each bowl of rice.

5. Top each bowl with a little cilantro and a squeeze of lime juice (½ a lime per serving).

04/05/2026

-Grilled Pheasant – They don’t actually make this dish, but Frasier mentions it as a joke to the guests at Niles’ apartment during their dinner party – most likely because of his disdain for Niles’ pet cockatoo, “Baby,” who disrupts things in the most hilarious way! Frasier was secretly implying that Baby was going to be their main course and he referred to it as "grilled pheasant!!" I promise that Niles and Frasier didn't serve the cockatoo to their guests, but if you make this dish and find any feathers, I know nothing!! Hahaha!!
(From the Episode “To Kill a Talking Bird”)

Yields: 2 servings

(Double or triple the ingredients if you’re having more guests.)

Ingredients
• 1 Whole Pheasant
• 1 cup of extra virgin olive oil
• ½ cup of balsamic vinegar
• ¼ cup of low sodium soy sauce
• ¼ cup of Worcestershire sauce
• ¾ cup of brown sugar
• 1 teaspoon of black pepper
• 2 tablespoons of Dijon mustard
• 1 tablespoon of dried oregano
• 1 tablespoon of onion powder
• 4-5 rosemary sprigs
• 2 tablespoons of butter
• Lemon wedges

Directions
1. Remove the spine and cut the pheasant in half.

2. Add olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, brown sugar, black pepper, Dijon mustard, dried oregano and onion powder to a mixing bowl and mix thoroughly.

3. Place your pheasant halves meat side down into the mixing bowl.

4. Press down on the pheasant halves so the marinade covers all the meat and add fresh rosemary sprigs to the marinade.

5. Cover with plastic wrap or tin foil and place in the refrigerator for 4 hours.

6. After 4 hours, remove the pheasant from the marinade and pat dry.

7. Lightly season the meat side with black pepper.

8. Set your grill to medium heat around 375-400 degrees (190–200°C).

9. Sear the pheasant on both sides and place on the cool side until you reach an internal temp of 160 degrees (71°C). Then, remove from the grill and let it rest for 5 minutes.

10. Add butter to the top of the pheasant so it melts while the meat rests. Drizzle lemon juice over the top.

11. Plate the pheasant with a side of grilled vegetables and a spring salad and enjoy!

20/04/2026

-Portobello Mushroom Burgers - In this episode, Niles and Daphne were telling Frasier about their fascination of a new burger place ("Burger Burger Burger"). We don’t actually see this burger in this episode, but Daphne said that she had taken Niles there for lunch the day before and had a “Bacon Cheese Burger-Burger Burger.” I decided to go with a healthier alternative for this recipe.
(From the Episode “Miss Right Now”)

Yields: 4 Burgers

Ingredients:
• 4 extra-large portobello mushroom caps, burger-sized

• 1/3 cup of balsamic vinegar

• 1 heaping tbsp. of minced garlic, or garlic powder
(More can be added depending on how much garlic you’d like)

• Juice from one whole large lemon

• 2 tbsps. of spicy brown mustard

• 2 tbsps. of extra virgin olive oil

• 2 tsps. of thyme

• Naked organic hamburger buns (plain or whole grain)

• Your favorite toppings: Pickles (I like Claussen kosher dill sandwich slices), hot and/or peppers, tomatoes, onions (raw or sauteed), cheese, mayo, mustard, etc.

Directions:

For the Marinade:
1. Whisk the vinegar, garlic, lemon, mustard, olive oil and thyme in a bowl and, after placing the mushroom caps in a large zip lock bag, pour the mixture into the bag.

2. Squeeze out the air and seal the bag, give it a good shake (making sure that the mushroom caps are covered) and let them marinade for 30 minutes, shaking the bag periodically and making sure that everything is getting equally marinated.

Grilling the Portobello Mushroom Caps:
1. Start the grill and set it to medium heat (about 2 minutes before taking the mushroom caps out of the zip lock bag).

2. Place the mushroom caps on the grill and cook each side for 4-5 minutes each side, basting each side with the remaining marinade.

3. A few minutes before the mushroom caps are done on the grill, lightly toast the hamburger buns (if desired).

4. Put the burgers together and add any of your favorite toppings (I used red onion, tomatoes, Claussen kosher dill sandwich slices and mayo for my burgers). Serve onto individual plates with some chips (I used cheddar and cracked pepper potato chips from the health food store) and enjoy!

17/04/2026

-Guacamole - Fiesta Style (There were no obsessed Frasier fans
involved in the making of this guacamole.....just me!! Lol!!)
(From the Episode "The 200th Episode”)

Yield: 6 servings (double the ingreidents for larger gatherings)

Ingredients:
• 3 ripe medium avocados

• ¼ cup of finely chopped red onion

• 2-3 gloves of minced garlic

• 1½ tbsp. of fresh lime juice

• ¼ cup of chopped cilantro leaves and stems

• 3 diced Roma tomatoes (with the insides
scooped out and removed)

• 1-2 tsps. of finely chopped jalapeño pepper (with the seeds)

• ½ tsp. of fine sea salt

Directions:
1. Prepare the Onions: Add the onion to a small bowl and cover with cold water. Set aside for 5 minutes, drain and then rinse (this will tone down the raw flavor).

2. Mash the Avocados: Cut the avocados in half lengthwise, remove the pit, scoop out the flesh and add to a bowl. Use a fork to mash the avocado into a chunky dip.

3. Make the Guacamole: Stir in the drained and rinsed chopped onion, lime juice, cilantro, Roma tomatoes and the ½ teaspoon of sea salt. Add the chopped jalapeño and garlic. If the jalapeño is too mild, add a little freshly chopped Serrano pepper. Mix together.

4. Finishing: Adjust by adding more sea salt and lime juice. For a zing, add a little extra chopped Serano pepper. Mix and serve with tortilla chips.

05/04/2026

02/04/2026

-Tossed Salad (Without Scrambled Eggs) – I’m not sure how tossed salad and scrambled eggs would taste, so I decided to make Arugula Salad tossed with chickpeas, avocado, quinoa and shredded carrots w/cracked pepper and drizzled with lime dressing instead.
(“Tossed Salad and Scrambled Eggs” – The Frasier Theme Song; Sung by Kelsey Grammer at the Close of Every Episode)

Yields: 4 servings (double or triple the ingredients for larger gatherings).

Ingredients:
• 1⅓ cups of water
• ¾ cup of quinoa
• ½ tsp. of kosher salt or other coarse salt
• 2 cloves of garlic, crushed and peeled
• 4 tsps. of grated lime zest
• 6 tbsps. of lime juice
• 6 tbsps. of Extra Virgin Olive Oil
• ½ tsp. of ground pepper
• 2 cups of rinsed no-salt-added canned chickpeas
• 2 medium carrots, shredded (1 cup)
• 1 avocado, diced
• 2 (5 ounce) packages of prewashed arugula. You can also substitute spring mix, baby spinach or a baby kale-spinach blend as well.

Directions:
1. Bring water to a boil in a small saucepan. Stir in quinoa. Reduce heat to low, cover, and simmer until all the liquid is absorbed, about 15 minutes. Use a fork to fluff and separate the grains; let this cool for 5 minutes.

2. Meanwhile, sprinkle salt over garlic on a cutting board. Mash the garlic with the side of a spoon until a paste forms. Scrape into a medium bowl. Whisk in the lime zest, lime juice, olive oil and pepper. Transfer 6 Tbsps. of the dressing to a small bowl and set aside.

3. Add chickpeas, carrot and avocado to the bowl with the remaining dressing and gently toss to combine. Let this stand for 5 minutes to allow flavors to blend. Add the quinoa and gently toss to coat.

4. Place the greens in a large bowl and toss with the reserved 6 Tbsps. of dressing. Divide the greens between 4 plates and top with the quinoa mixture. If you’re doubling or tripling the ingredients for larger gatherings, increase the number of plates that you will need accordingly.

28/03/2026

-Sole Veronique (Without the Grapes)
(From the Episode “The Innkeepers”)

Yields: 4 servings

Ingredients:
• 4 sole fillets, about 6 oz (170g) each
• 1 cup of (235ml) dry white wine or vermouth
• 1 cup of (235ml) heavy cream (or half-and-half)
• 2 tbsp. of unsalted butter, plus extra for greasing the dish
• 2 tbsp. of all-purpose flour
• 2 tbsp. of finely chopped shallots
• 1 bay leaf (optional)
• 1 tsp. of fresh lemon juice
• Salt and ground white pepper to taste
• Fresh tarragon or parsley for garnish (optional)
• 1 pack of Alessi Risotto (Milanese Style with Saffron)
• 1 tbsp. of butter and 2½ cups of water for the risotto
• 10 oz. of fresh spinach
• ¾ of a tsp. of garlic powder, or granulated garlic, for the spinach

Directions:
1. Poach the sole: Preheat the oven to 350°F (175°C). Butter a shallow, oven-safe pan. Season the sole fillets with salt and white pepper. You can fold them in half for a neater presentation. Place the fillets in the dish.

2. Add poaching liquid aromatics: Pour the white wine around the fish. Add the shallots, bay leaf, and lemon juice to the pan. If necessary, add a little water to barely cover the fish.

3. Prepare the risotto: In a large saucepan, bring 2½ cups of water to a boil. Add 1 tbsp. of butter and the entire package of Alessi Risotto. Stir while boiling for 1 minute. Cover saucepan and reduce heat to simmer for 18 minutes.

4. Finish poaching the fish: Cover the dish loosely with foil and bake for 10–15 minutes until the fish is just cooked through.

5. Cooking the Spinach: While the fish is baking, add the fresh spinach to a large pan, add a splash of water and ¾ of a tsp. of garlic powder, or granulated garlic. Cover and allow it to cook for 5-6 minutes until the spinach is shrunk down.

6. Finishing the risotto: As the spinach is cooking, remove the risotto from the heat and allow to cool uncovered for 3 minutes.

7. Finishing the spinach: Remove from heat and keep the pan covered so it stays warm.

8. Keep warm: Carefully lift the sole fillets from the liquid with a spatula and then transfer them to a warm serving platter. Cover lightly with foil to keep warm. You could even place this in the oven to keep warm as well.

9. Reduce the poaching liquid: Strain the cooking liquid into a saucepan and discard the solids. Bring the liquid to a boil and reduce it by approximately half to concentrate the flavor.

10. Make the sauce base (roux): In a separate small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for about a minute to form a light roux, without browning.

11. Combine liquid and sauce: Gradually whisk the reduced poaching liquid into the roux until well incorporated and smooth. Simmer for a few minutes until the sauce thickens slightly.

12. Finish the sauce: Remove the pan from the heat and stir in the heavy cream. Return to low heat for a minute and season with salt and pepper to taste.

13. Serve: Pour the sauce over the sole fillets. For a golden finish, place the dish briefly under a broiler until bubbly. Garnish with tarragon or parsley, fluff the risotto to bring out the heat and serve the fish, risotto and spinach immediately.

22/03/2026

-Honey Lime Fruit Mélange (Fruit Salad) – Roz thought Niles said WHAT?!?!? This can either be served as a salad or as a dessert. If you serve it as a salad, pair it with Champagne, or (if you don't drink) sparkling water would be a great pairing as well -- maybe Perrier with a lime or lemon twist!!
(From the Episode “Proxy Prexy”)

Yields: 6 servings (a little over 1 cup each)

Ingredients:
• ¼ cup of freshly squeezed lime juice
• ¼ cup of honey
• 1 tbsp. of lime zest
• ½ tsp. of vanilla extract
• 1 tbsp. of poppy seeds, or chia seeds
• 7½ cups of mixed bite-sized fresh fruit; ¾ cup each of:
o Blackberries
o Strawberries
o Raspberries
o Kiwis
o Bing Cherries (pitted)
o Green Grapes
o Bananas
o Mandarin Orange Slices
o Pineapple Slices
o Peaches or Nectarines

Directions:
1. Whisk together lime juice, honey, zest, vanilla and poppy seeds.

2. Place fresh fruit in a large serving bowl. Pour dressing over fruit and toss gently.

3. Cover and chill in the refrigerator for at least 1 hour.

4. Remove and serve in small individual bowls.