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Winter 2019

Food

Roast goose with brussels sprouts and potatoes
Winter 2019

Cook your goose

Your goose is cooked.

Well, not yet.

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.

Bon … » More …

Rainier Cherry Clafoutis
Fall 2019

Rainier cherry clafoutis

 

“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

 

For preparing the pan

1 tablespoon butter, softened

2 tablespoons sugar

 

For the clafoutis

3 cups half-and-half

1 vanilla bean, split

5 eggs

¾ cup sugar

¾ cup flour

2 tablespoons Grand Marnier®

1 teaspoon grated … » More …

Spinach salad with strawberries and Cougar Gold cheese
Summer 2019

Spinach recipes

 

Strawberry Spinach Salad with Cougar Gold

from WSU Creamery

 

For the dressing:

2 tablespoons sesame seeds

⅓ cup olive oil

⅓ cup red wine vinegar

½ teaspoon sugar

2 teaspoons minced green onion

½ teaspoon paprika

¼ teaspoon Worcestershire sauce

 

For the salad:

1 to 1½ pounds fresh spinach

2 cups fresh strawberries, hulled and halved

1 cup crumbled Cougar Gold®

 

Make the dressing: In small skillet over medium heat, stir sesame seeds until golden brown; set … » More …

French fries with sauce
Spring 2019

Recipes: French fry sauces

 

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

Fill a large bowl with … » More …

Bison (Photo iStock)
Winter 2018

Bison

The day the bison herd swam across the river says it all.

About 80 of the legendary mammals, known for hardiness and stubbornness, decided to cross the half-mile wide Pend Oreille River in 1994—bulls, cows, and even calves—and all survived the crossing, recalls Ray Entz, natural resources director of the Kalispel Tribe of Indians in northeast Washington.

That same rugged strength of the wooly North American bovines—whether you call them bison or buffalo—helped the entire resilient species survive. Although bison are now the national mammal of the United States, they once balanced on the cliff of extinction … » More …

bison roast
Winter 2018

Bison recipes and more

Bison (or buffalo) meat is leaner than beef but has a rich flavor. Try out a couple of recipes from the Bison Council, as well as some places around Washington where you can visit the animals.

You can also find more buffalo recipes from the Bison Council on their website.

 

Heavenly Merlot Bison Short Ribs

Ingredients

Freshly grated zest and juice of two lemons for marinade

½ cup chopped fresh rosemary for marinade

1 tbsp. minced fresh garlic for marinade

Hefty pinch of coarse ground pepper for marinade

… » More …