Try out some sweet corn recipes from Washington State Magazine staff.» More ...
How do you choose the right onion? Get the answer, some recipes, and onion lore.» More ...
Raspberries can add a tartness and zing to any number of dishes. Try out these recipes from the Washington Red Raspberry Commission, and visit their website for more recipes, health and nutrition information, and storage and cooking tips.
Raspberry Frozen Custard
Makes about 1 quart or 8 to 10 servings
Call it frozen custard, call it gelato—by any name this smooth and intensely flavored frozen dessert is fantastic. You can freeze the custard in an old-fashioned ice cream maker using ice and salt, but it’s absolutely effortless in one of the … » More …
It was hard to pick just one recipe from Tender. But given the winter season, the ingredients (chickpeas, chard and garlic) that we’ve recently featured in our magazine, and the smart simplicity of this dish, we chose this one to share.
Serves 4 to 6
1 cup or more garbanzo beans, drained (canned are fine)
5 garlic cloves, peeled
1 sweet onion or 2 large shallots, sliced thin
2 bay leaves
Extra-virgin olive oil to coat
2 bunches of Swiss chard
2 tablespoons of extra-virgin olive oil
2 garlic cloves, peeled and crushed
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Pumpkin Ice Cream
2 cups milk
1 cup sugar
1 cup cream
1 tsp. vanilla
1 cup pumpkin, canned or baked and pureed
½ cup crystalized ginger, chopped to your liking
Whisk together milk and eggs. Stir in sugar. Cook over medium heat until slightly thickened. Mixture will coat spoon.
Add cream, vanilla, pumpkin, and ginger. Place in refrigerator for a few hours to chill.
Coming soon: Gluten-free Pumpkin Bread
Send us your pumpkin recipes!
Fresh fruit is always a winner. I love anything in season when it’s flavor is at it’s peak. Other than that, any kind of fruit works great; strawberries, raspberries, blueberries and pineapple are a few of my favorites.
Red Wine!! Any full-bodied red will do. Favorites are so subjective. Two Washington Syrahs that work are “Haystack Needle” or “Lick my Lips”. Another fun pairing is an Italian Negroamaro by Palama. It has fabulous notes of spice like cassis and pepper, also dark cherry and plum. Amazing with chocolate!!
Bread!! Think… pain au chocolat… Yum!! The simple version is to let the fudge sit at room … » More …
Although a wine and carrot pairing is not immediately obvious, it is intriguing that carrots and wine grapes appreciate the same environmental conditions. In fact, Horse Heaven Hills, Washington’s newest viticultural region, is also home to the bulk of our carrot production, the carrots thriving on the same soil and warm days and cool nights that produce such great wine grapes.
Rob Mercer ’91, president of Mercer Canyons, oversees the production of nearly 2,000 acres of carrots, which represents a good chunk not only of state, but national carrot production. A planting density of a million seeds per acre or more translates to a … » More …
Recipes from Paradise Creek Brewery in Pullman, created by Chef Mike Hayton ’91
Sun Dried Tomato Hummus
2 cups Hinrichs Trading Company Garbanzo Beans
1/8 cup Olive Oil
1/8 cup Water
¾ cup Sundried Tomato with Oil
3 Tbl Minced Garlic
1 Tbl Cumin
1½ Tbl Paprika
2 Tbl Lemon Juice
3 tsp Minced Fresh Parsley
Salt & Pepper to taste
In food processor, mix garbanzos, water, and oil until smooth and transfer to mixing bowl. Process garlic and sundried tomatoes until it turns into a nice paste. Add to … » More …
Walla Walla Sweet onions
Peel and slice the onions very thick, about an inch.
Heat the grill. Put the Walla Walla Sweets on the grill when it’s ready. Brush with olive oil as necessary.
When the onions are softened slightly and warm, remove them from the grill and enjoy.
Don’t overcook the Walla Walla Sweets. They only need a little grilling to make them even sweeter.
Tim Steury grills up some Walla Walla Sweets, while describing why these onions are special and how they were brought to Walla Walla. 2 minutes, 53 seconds.
12 large peppers—cut tops off, seed, and blanch. 3 lbs lean hamburger Diced pepper tops 1 medium onion, diced 2 cups instant rice 3 cups tomato sauce (reserve enough to top peppers) 1 tsp. garlic powder 1 1/2 tbsp. Johnny’s seasoning dash of Tabasco sauce optional 1 cup shredded cheddar cheese
Mix all ingredients, stuff peppers, top each pepper with tomato sauce. Bake at 350 degrees for one hour. Top with cheese last five minutes.
P.S. Please be mindful we are country cooks and don’t measure a thing. These are approximate amounts. Just play around with it!
Tana Olney, Owner Susan March, Manager … » More …