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Summer 2024

Food Science

bottle of mustard salad dressing with red leaf lettuce behind it
Summer 2024

Mustard recipes

These two vinaigrettes feature Dijon-style mustard and come from The Crimson Spoon by former Washington State University executive chef Jamie Callison and Linda Burner Augustine (’83 Home Econ., Honors). The cookbook was published in 2013 by WSU Press.

Read more about mustard.

 

Balsamic Vinaigrette

¼ cup balsamic vinegar

2 teaspoons finely diced shallots

½ teaspoon finely chopped garlic

½ teaspoon Dijon-style mustard

¼ teaspoon finely chopped fresh thyme

½ cup olive oil

Kosher salt, to taste

Freshly ground black pepper, to taste

Using a food processor, immersion blender or a whisk, blend together vinegar, shallots, garlic, mustard, and thyme. Slowly whisk in olive … » More …

Summer 2024

Cougar Gold: Recipes from readers

Cougar Gold is 75. To celebrate, we’re asking fans of WSU’s famed signature canned cheddar to share their favorite original recipes.

It’s not too late to participate. Send yours to wsm@wsu.edu.

 

A crab love supreme

My absolute favorite receipt for Cougar Gold is called Crab Supreme. Split a sourdough English muffin and slather on Miracle Whip generously. Layer on gobs of fresh Dungeness crab. Cover with slices of Cougar Gold. Broil in oven until the cheese melts and starts to slightly brown. Heaven is now on your plate and ready to eat! Can’t be beat.

from Rod Swanson (’68 Chem.)

 

» More …

hand picking up eggs from a glass bowl
Spring 2024

Egg recipes

Eggs are versatile, delicious, and nutritious. Check out some recipes below.

Read more in “Chicken eggs”

 

Grandma’s Latvian bacon piragi

From Sara Stiebrs (x’02)

Here, Sara shares a recipe passed down from her husband’s Latvian grandmother, Zelma Stiebrs, who came to Washington state in 1949. Seventy-five years later, her Latvian piragi remain a family favorite.

For the dough

2 packages yeast

½ cup warm water

3½ to 4 cups flour

3-plus tablespoons sugar

1 teaspoon cardamom

1 teaspoon salt

½ cup shortening or butter, plus more for greasing bowl and baking sheet

½ cup warm milk

2 eggs (1 for dough, 1 beaten … » More …

Fall 2023

Refining what goes in the process

Potato chips. Cookies. Candy. A burger, fries, and soda from your favorite fast-food restaurant. Most people know these are processed foods. But even apples, the classic healthy snack that keeps doctors away, are processed.

“‘Fresh’ apples are actually picked several months to a year before they show up in the supermarket,” says Soo-Yeun Lee, director of the School of Food Science at Washington State University. “They’re washed, coated with an edible wax, and stored in a very specific condition before they’re distributed. That’s all processing. Without it, apples would shrivel up or rot within a few weeks.”

» More …

Corn dogs, fries, slushy and funnel cake
Winter 2022

Three cheers for fair food

Of course, the best place to get fair food is the fair itself.

But you can also make your own at home, putting your deep-frying, powdered sugar-dusting skills to the test with recipes for everything from corn dogs to funnel cakes.

Here’s a round-up of recipes to try if you can’t wait for next year’s fair fare.

Make your own fair food at home

The Spokesman-Review recipe-tested a couple of recipes for corn dogs Recommended: the Iowa State Corn Dogs recipe).

Make your own ketchup, mustard, and mayo to go with your corn dogs (Spokesman-Review)

» More …

Spring 2022

The cheesemaker

“When I get introduced to people for the first time and I tell them I make Cougar Gold cheese, they don’t believe me,” says Sarah Beale, head cheesemaker at WSU Creamery. “It’s kind of fun. Especially locally, everyone knows Cougar Gold.”

Beale has managed WSU’s day-to-day cheese-making operations for three years. One of the most difficult parts of the job: training and scheduling the approximately 40 student employees.

“Scheduling is crazy,” Beale says. “If we’re doing a double-batch day, a cheesemaker and pasteurizer need to be here by 3:45 a.m. on Mondays and 4:45 a.m. Tuesdays and Wednesdays. The rest come in … » More …