Croatian blitva, traditional and hearty peasant fare from the Dalmatian Coast, is traditionally made with Swiss chard and potatoes, garlic and olive oil. Why not try subbing one leafy green for another? Try this recipe with nettles. And, for extra flavor, … » More …
But it can be—for Thanksgiving or Christmas or any other festive dinner this holiday season—with this recipe from the School of Hospitality Business Management at WSU’s Carson College of Business.
Executive Chef Jamie Callison developed the recipe for Washington State Magazine’s November 2019 issue. He was assisted by Chef de Cuisine Jason Butcherite and Student Culinary Lead Justin Walker.
Their roast goose features WSU honey and WSU Everything Seasoning—and makes for a stunning holiday centerpiece.
Use rendered goose fat to flavor fingerling potatoes for a side dish. And a touch of citrus brightens up another simple of roasted Brussels sprouts.
“There are many variations of this classic French country dessert, traditionally made with fresh cherries, whose texture is often described as a cross between custard and cake. I prefer Rainier cherries complemented with Grand Marnier and orange zest.”
–from The Crimson Spoon by WSU Executive chef Jamie Callison
The leafy greens of spinach were fit for a queen and an American president. Packed with nutrients and versatile in cuisine, spinach grows all over but Washington State University leads research on spinach seeds in northwest Washington. » More ...
Hot, golden, and lightly salted, French fries have appeared on the menu at White House state dinners, they are a staple at diners and drive-ins, and a former first lady even ordered some on a visit to Buckingham Palace. From the palace to taste tests in Pullman, the beloved French fry knows few bounds. » More ...
Hot, crispy French fries…what can be better? Well, maybe with some good sauces. Find a few below, along with a fry recipe, from WSU Executive Chef Jamie Callison.
French fries
2 each russet potato, Washed and peeled except for ends
2 quarts canola oil
Seasoning salt or kosher salt & fresh black pepper to taste
1 tablespoon kosher salt
2 quarts water
Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into Batonnet size—cut to the full length of potato
