These two vinaigrettes feature Dijon-style mustard and come from The Crimson Spoon by former Washington State University executive chef Jamie Callison and Linda Burner Augustine (’83 Home Econ., Honors). The cookbook was published in 2013 by WSU Press.
Cougar Gold is 75. To celebrate, we’re asking fans of WSU’s famed signature canned cheddar to share their favorite original recipes.
It’s not too late to participate. Send yours to wsm@wsu.edu.
A crab love supreme
My absolute favorite receipt for Cougar Gold is called Crab Supreme. Split a sourdough English muffin and slather on Miracle Whip generously. Layer on gobs of fresh Dungeness crab. Cover with slices of Cougar Gold. Broil in oven until the cheese melts and starts to slightly brown. Heaven is now on your plate and ready to eat! Can’t be beat.
Here, Sara shares a recipe passed down from her husband’s Latvian grandmother, Zelma Stiebrs, who came to Washington state in 1949. Seventy-five years later, her Latvian piragi remain a family favorite.
For the dough
2 packages yeast
½ cup warm water
3½ to 4 cups flour
3-plus tablespoons sugar
1 teaspoon cardamom
1 teaspoon salt
½ cup shortening or butter, plus more for greasing bowl and baking sheet
Breakfast and oatmeal go hand in hand. Sometimes, though, cooking time is limited and you need something quick and ready to eat.
I’ve found a tasty, make-ahead alternative in overnight oats, similar to Bircher muesli or other preparations that let oats soak up liquids and flavors over time. I like to try out different combinations with various fruits and nuts.
The star among my overnight oats experiments features Cosmic Crisp® apples, one of the delicious foods developed by Washington State University. Combining the tart-sweet flavor of Cosmic Crisps with spices, nuts, and other additions makes a wonderful base.
From gruel to oatmeal cookies, here’s a roundup of historical and contemporary recipes spotlighting oats. What’s your favorite way to prepare this healthful grain?
First, light a fire. Here are some ways to prepare oats from the mid-eighteenth to early twentieth centuries. The first half-dozen recipes come from the 1747 Hannah Glasse cookbook: The Art of Cookery, Made Plain and Easy, which far exceeds anything of the kind ever yet published.
To Make Plum Gruel Take two quarts of water, two large spoonfuls of oatmeal, sir it … » More …
Of course, the best place to get fair food is the fair itself.
But you can also make your own at home, putting your deep-frying, powdered sugar-dusting skills to the test with recipes for everything from corn dogs to funnel cakes.
Here’s a round-up of recipes to try if you can’t wait for next year’s fair fare.
Latah squash is a Kirkland family treasure. The heirloom variety has been passed down for several generations.
Now, thanks to the efforts of Brad Jaeckel, manager of Eggert Family Organic Farm at Washington State University Pullman, seeds of the beloved cucurbit are available to gardening enthusiasts and farmers through a regional cooperative. Or, if you’re lucky enough to live on or near the Palouse, buy the whole fruit in person at Eggert Family Organic Farm or Affinity Farm in Moscow, Idaho, which also cultivates the rich, dense squash with bright orange as well as its seeds.
Joanne and Larry Kirkland are self-described … » More …
