Sam Sifton published a recipe for the Canlis Salad in the Sunday NY Times, and since then my wife and I have made it for three out of the four dinners we've eaten at home. Because it is amazing.
We have relatives in Seattle, so I hope we'll get to Canlis eventually, but meanwhile we live in Philadelphia and are feeling slightly obsessional. I was thinking of trying to recreate a full Canlis meal (or pre-create, since we haven't been yet) for friends: steaks, twice-baked potatoes and the salad.
Can anyone share any details about how the steaks and potatoes are prepared (or point me to comparable recipes)? The menu tells me steaks are grilled w/ cumin, savory and carrots. Is it a heavy herb crust? Just a dusting? Carrots are... pan sauteed?
The potatoes are a signature recipe, and of course I know what a twice-baked potato is like, more or less, but not what it is that makes these special.
Maybe it's silly, but the lovely salad and the photos of the old Northwest restaurant just make me feel wistful, and I'd like to get as close as I can to replicating this experience that we've never (yet) had.
Anyone willing to help out with a few more details?
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