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 …
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.
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 …
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 (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.
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 …
By Nathan Myhrvold and Francisco Migoya
The Cooking Lab: 2017
For millennia, bread baking has been more craft than science. Even the current trend in artisan bread rejects much of what modern science has wrought: the advances of manufactured yeast, dough conditioners, added preservatives and the overall industrialization of wheat and bread production.
“The bread zeitgeist is about being ancient, primitive, natural, and pretty much anything but modern,” writes Nathan Myhrvold in his recent 2,642-page … » More …
Huckleberries work in many ways that really showcase the Northwest iconic wild berry in dishes. Check out a couple of recipes below from the Wild Huckleberry website. You can find more recipes at the Marx Foods website.
4 salmon fillets2 tablespoons olive oilSalt and pepper1/3 cup of water1 cup fresh huckleberries1 tablespoon of sugar1 lemon, juiced¼ cup fresh basil, finely chopped
Heat skillet over high heat. Add olive oil. Salt and pepper both sides of salmon fillets. When pan is hot add fillets, skin side down. Sear for approximately 4 minutes per side. … » More …
One day in a drift boat along Henry’s Fork in eastern Idaho, Kyle Smith ’07 felt the lure of the trout, fly fishing for a signature fish of the West.
“The Henry’s Fork is just about as legendary as it gets among trout fishermen,” says Smith. “I remember casting Renegades, my favorite dry fly for trout, and catching five or six rainbows in a row.”
Smith’s trip cemented itself in his memory and led him to a career in trout conservation with Trout Unlimited. It’s his unique experience, but it matches the stories of many anglers, stories of steelhead and brook trout, cutthroat and browns, … » More …
Not everyone will love a beet, but it has long been a vegetable of love.
The deep red of a beet and its earthy sweetness speak to some people, who adore the vegetable in all kinds of dishes. Beets have a lot of healthy qualities, too, and even potential chemical uses in solar panels.
That’s not to say beets don’t have detractors. That same earthiness, produced by the substance geosmin, puts off some palates.
The beet—Beta vulgaris, also known as garden beet, blood turnip, beetroot, or red beet—was cultivated in ancient Greece and Rome, but there are stories of beets in the Hanging Gardens of … » More …