Recipe

Roast goose with brussels sprouts and potatoes

Winter 2019

Cook your goose

Your goose is cooked.

Well, not yet.

But it can be—for Thanksgiving or Christmas or any other festive dinner this holiday season—with this recipe from the School of Hospitality Business Management at WSU’s Carson College of Business.

Executive Chef Jamie Callison developed the recipe for Washington State Magazine’s November 2019 issue. He was assisted by Chef de Cuisine Jason Butcherite and Student Culinary Lead Justin Walker.

Their roast goose features WSU honey and WSU Everything Seasoning—and makes for a stunning holiday centerpiece.

Use rendered goose fat to flavor fingerling potatoes for a side dish. And a touch of citrus brightens up another simple of roasted Brussels sprouts.

Bon … » More …

Fall 2019

“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

5 eggs

¾ cup sugar

¾ cup flour

2 tablespoons Grand Marnier®

1 teaspoon grated … » More …

Spinach salad with strawberries and Cougar Gold cheese

Summer 2019

Spinach recipes

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 …

Spring 2019

Recipes: French fry sauces

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.

French fries

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 …

Winter 2018

Bison recipes and 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

Ingredients

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 …

Fall 2018

Recipes: Huckleberries

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 …

Spring 2018

Beets

Not everyone will love a beet, but it has long been a vegetable of love.

The deep red of a beet and its earthy sweetness speak to some people, who adore the vegetable in all kinds of dishes. Beets have a lot of healthy qualities, too, and even potential chemical uses in solar panels.

That’s not to say beets don’t have detractors. That same earthiness, produced by the substance geosmin, puts off some palates.

The beet—Beta vulgaris, also known as garden beet, blood turnip, beetroot, or red beet—was cultivated in ancient Greece and Rome, but there are stories of beets in the Hanging Gardens of … » More …

Fall 2017

Plum recipes

If you have great plum recipes, send them to us and we’ll post them here.

Read more about plums and how to grow them.

Plum Chutney

Yield: 2 pints

Ingredients

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

Directions

Combine sugar and vinegar in a large saucepan and bring to a boil. When the … » More …

Summer 2017

Yes, peas!

Fun facts and a recipe for fresh peas

Kids love peas—as long as you don’t make them eat them. (Eating fresh peas out of the garden is different.) The tiny spheres are fun to push around on your plate, and push off your plate, onto the floor, where the dog, faithful friend, eats them happily, thus relieving you of that onerous chore. Peas are hard to get on your fork, again because they’re spheres, which is why you don’t often get them in restaurants. Your waiter doesn’t want to see you struggling with your peas.

Peas are just another fruit. That’s right, your favorite fresh … » More …

“Pori”, or Leeks, Tucuinum sanitatis, 1380s, National Library of Vienna

Spring 2017

All about leeks

Leek Facts

The Central Asian home of leeks and the other alliums is a global Center of Diversity. Useful to both crop-plant breeders and conservation organizations, these centers were first proposed by Russian botanist Nikolai Vavilov in the 1930s. Knowing where a plant’s wild relatives hail from enables breeders to bring new genetics into a line, or conservationists to work to preserve that area to ensure genetic diversity for the future.

Chemist Eric Block, author of Garlic and Other Alliums: The Lore and the Science, calls the Central Asian home of the alliums “a tough neighborhood” where plants must fend off … » More …