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Corn dogs, fries, slushy and funnel cake
Winter 2022

Three cheers for fair food

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.

Make your own fair food at home

The Spokesman-Review recipe-tested a couple of recipes for corn dogs Recommended: the Iowa State Corn Dogs recipe).

Make your own ketchup, mustard, and mayo to go with your corn dogs (Spokesman-Review)

» More …

Squash soup in a bowl
Fall 2022

Latah squash recipes

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 …

Summer 2022

Strawberry recipes

Put sweet and succulent Pacific Northwest strawberries—especially Washington State University-developed varieties—on your table this summer.

Here are some ways to use them from Jamie Callison, executive chef at WSU’s School of Hospitality Business Management at Carson College of Business, and Linda Burner Augustine (’83 Home Econ., Honors), author of the  A Year at the Table food blog. Both also authored 2013’s The Crimson Spoon cookbook from WSU Press.

 

Strawberry Shortcakes

From Jamie Callison

Sliced strawberries and whipped cream on biscuit

For the … » More …

Asparagus stalks roasted with pepper
Spring 2022

Asparagus recipes

This spring, serve roasted asparagus as a side, accompanying lamb or salmon.

Or combine it with a protein like chicken, other veggies, and grains such as orzo or penne pasta, farro or quinoa to make a hearty bowl such as the Springtime Asparagus, Arugula, and Chicken Bowl described below.

Here, Jamie Callison, executive chef at Washington State University’s School of Hospitality Business Management at Carson College, and his co-author of The Crimson Spoon, Linda Burner Augustine (’83 Home Econ., Honors), share recipes spotlighting this quintessential spring ingredient. So does Betsy Rogers (’89 Comm.), who owns and operates Ovens to Betsy, a … » More …

Pork with cranberry sauce on a plate
Winter 2021

Cranberry recipes

Cranberries complement more than turkey. But this time of year, it’s easy to forget that fact.

In this recipe from Linda Burner Augustine (’83 Home Econ., Honors), cranberry sauce tops roasted pork loin infused with flavorful fennel, rosemary, and orange. The dish originally appeared on her A Year at the Table blog in December 2012.

Of course, you could always make the sauce for your Thanksgiving turkey, too.

Read more about cranberries.

 

Fennel Rosemary Orange Roasted Pork Loin with Cranberry Sauce 

From Linda Burner Augustine 

Fresh rosemary, fennel seeds, and orange zest form a savory herb rub for this pork loin roast, and slivers of garlic randomly poked into the … » More …

Mango cabbage slaw
Fall 2021

Cabbage recipes and links

Cabbage isn’t the most glamorous ingredient. Here are some recipes to help change that perception.

Read more about cabbage.

 

Mango Cabbage Slaw

by WSU executive chef Jamie Callison, from the 2013 cookbook The Crimson Spoon

 

Mango cabbage slawPhoto detail by E.J. Armstrong

 

2 cups thinly sliced green cabbage
1 cup thinly sliced mango
2 tablespoons finely chopped fresh cilantro
2 tablespoons pickled ginger liquid
1 tablespoon rice wine vinegar
1½ teaspoons lime juice
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Roast lamb with mint
Spring 2021

Colleen Taugher cooks lamb

Her go-to preparation features hand-ground anchovy-herb paste.

But don’t worry: the anchovies don’t come across as tasting fishy. They simply add a salty, savory flavor that beautifully blends with the distinctive-tasting lamb meat.

Colleen Taugher, co-owner of the 85-acre Mellifera Farm in Troy, Idaho, and recently retired director for global research and engagement in the Office of International Programs at Washington State University Pullman, typically makes the paste with rosemary.

That’s how she prepared it when she served her farm-raised Iceland lamb to a delegation of 18 student journalists from Albania, Kosovo, Montenegro, North Macedonia, and Serbia. They were visiting WSU in summer 2019 … » More …

Roast lamb with mint
Spring 2021

Lamb and mint recipes

Unlike your grandma’s store-bought neon green mint jelly, scratch-made mint jelly is naturally golden-hued. Make your own at home to pair with lamb and consider these other lamb-and-mint recipes, too.

Roast Rack of Lamb with Fresh Mint Vinaigrette

from Linda Burner Augustine (’83 Home Econ., Honors)

via ayearatthetable.com

Roasting a rack of lamb is easier than you might think. The key is to begin with a high-quality rack of lamb purchased at a reliable meat department or butcher. Most lamb racks have eight bones in them which means eight chops. They are usually “frenched,” and this simply means the meat has been … » More …

Winter 2020

Cosmic Crisp recipes

Sweet, tart, juicy, firm. These traits make the Cosmic Crisp® super versatile in the kitchen.

The new apple, developed at Washington State University and grown—at least for now—only in Washington, is good in both sweet or savory dishes as well as raw or cooked, standing up to heat and holding its shape and texture.

Its myriad culinary uses include brightening soups, sauces, salads, slaws, and salsas⁠—and even topping pizza. Of course, with its satisfying snap-crunch, the flavorful Cosmic Crisp, a registered trademark, is a good eating apple, too—raw and right out of your hand, or sliced and served with brie or dipped in peanut butter or … » More …

cricket chili
Fall 2020

Cricket chili

Richard Zack organized a Bug Buffet as part of his Entomology 101 course for about 20 years. One of the mainstays of the insect-eating event was his cricket chili.

“It’s a kind of standard chili recipe,” he says.

Then he would add the insects.

“I would buy like 10,000 crickets,” says Zack, now the associate dean for academic programs at WSU’s College of Agricultural, Human, and Natural Resource Sciences.

He’s no longer teaching the class nor hosting the famed Bug Buffet. But, here, he offers his cricket chili recipe for readers who might want to try it at home. It’s based … » More …