4 c. plums, seeded 1 c. brown sugar 1 c. sugar ¾ c. apple cider vinegar 1 c. seedless raisins 2 teaspoons salt ⅔ c. chopped Walla Walla sweet onion 1 clove garlic, minced 2 tsp. mustard seeds 3 Tbsp. chopped crystallized ginger ¾ tsp. chili powder
Combine sugar and vinegar in a large saucepan and bring to a boil. When the … » More …
“Oh, no, no, no,” says Sonoko Sakai as she jets across the test kitchen at the WSU Mount Vernon Research Station to school a student on the proper technique of draining a freshly cooked hand-cut soba noodle.
“Don’t stir it. You have to pat it like this,” she says as she firmly whacks the bottom of the strainer.
Sakai, a former film industry executive, changed course dramatically a few years ago and left LA for Japan to learn the art of making soba, a traditional Japanese noodle made primarily of buckwheat.
She found her way to soba master Takashi Hosokawa and now travels the … » More …
Greg Blanchard is making dinner for 224. From the cramped confines of the CUB kitchen, he and his staff have just a few hours to create three different types of crostini, chicken parmesan and linguine, garlic bread, Caesar salad, and strawberry shortcake, with exceptions for vegetarians, the lactose intolerant, avoiders of gluten, and one person who just doesn’t like cheese.
Come 6:30, student waiters and waitresses in black ties will serve the food on individual plates, a timing play that ups a chef’s game from, say, a buffet. If the food is ready too soon, lettuce will get flat, chicken will get dry, strawberries will … » More …
Most of us are accustomed to eating beef from cattle finished on grain. The finishing process builds up intramuscular fat and can result in tasty, fat-marbleized meat. But many of Washington’s small and medium-scale cattle ranches finish their cattle on forage and pasture, resulting in a much leaner beef with lower levels of fat and cholesterol. And this leaner meat requires a different approach to cooking.
Any prospective reader of Kim Fay’s book about Vietnamese food should be forewarned. Her descriptions are awfully good. In the city of Hue, following her first exposure to com hen, or clam rice, which was served to her Vietnamese-hot, well beyond the four-star scale, she returned the next morning for a lower heat version.
“It had not rained in the night,” she writes, “and so this com hen was topped with thin slivers of star fruit. Their tartness sparked against the dry crunch of the wonton sticks. The clams were light, and just a bit gritty from the alluvial bed of the Perfume River. The … » More …
As a graduate student at Washington State University in the late 1960s, Noël Riley Fitch found her calling in an issue of Ladies’ Home Journal. A two-page story about Sylvia Beach and her little bookshop called Shakespeare and Company in Paris in the 1920s sparked her interest.
Her professor, John Elwood, encouraged her to pursue Beach as a subject for her master’s thesis. Elwood had long had a love for French café society. When he was in the armed services in World War II, he met writer and critic Gertrude Stein in Paris. He loved that period of literary history, says Riley Fitch.
They started with soups and creative napkin folding, and spread out into a weekend of cooking and wine at the Savor the Flavor culinary show in Kennewick this March. The two-day fundraiser for the small, privately-run nonprofit Oasis School has become a major draw for eastern Washington, attracting several thousand attendees.
This year the event at the Three Rivers Convention Center featured well-known northwest chefs Mike Davis of 26 Brix in Walla Walla, who demonstrated how to make beignets, and Tom Douglas of Seattle’s Dahlia Lounge, who made barbeque pork butt tacos and goat cheese fondue.
A third of the Oasis students have parents or … » More …
As anyone who has stir-fried vegetables knows, quickly cooking foods at high temperatures makes for crisper, fresher-tasting foods than using slow-cooking methods.
So it is that over the past six years, associate professor of biological systems engineering Juming Tang and his associates have been working on new technologies to produce high-quality, ready-to-eat military rations (MREs) and “humanitarian daily rations” like those recently air-dropped in Afghanistan.
With conventional methods, lengthy processing times are necessary to kill harmful bacteria that can thrive even in hermetically sealed packages. Depending on package size and type of food, traditional processing can take anywhere from one to two hours. By the … » More …