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 …
Don’t ask LJ Klinkenberg to name a favorite preparation for Chinook salmon.
“For me, there are so many,” says the new director and executive chef of the Marriott Foundation Hospitality and Culinary Innovation Center at Washington State University’s Carson College of Business. “I love to pair the umami richness of seared or grilled Chinook with something that has a little sweet-and-sour flavor with it, like a fruit salsa or a chutney, depending on the time of year.”
To him, Chinook, or king salmon offers the quintessential taste of the Pacific Northwest—the taste of home. The Washington state native grew up northeast of Seattle before … » More …
