“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
¾ cup sugar
¾ cup flour
2 tablespoons Grand Marnier®
1 teaspoon grated … » More …
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.
Heavenly Merlot Bison Short Ribs
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.
Pan-Seared Salmon with Huckleberry Sauce
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 …