Serving Waitsburg, Dayton and the Touchet Valley
Serving Waitsburg, Dayton and the Touchet Valley
Sorted by date Results 176 - 198 of 198
Sometimes, on a rare day off, I am known to binge episodes of the Food Network classic, Chopped. As contestant chefs brainstorm dishes on the fly, using the surprise "basket ingredients," I play along imagining what I would create. I am often moved to shout at the screen when chefs make a doomed decision. NO, there is never enough time for risotto! This past weekend, I had my own Chopped experience when my aunt called to invite me to a family dinner. She offered wild caught Alaskan sockeye...
As we move into the summer months, my culinary inspirations become increasingly influenced by what is ready to be picked in the garden. Compared to years past, the strawberry plant that runs along the east side of our house has been extra bountiful lately. With a big bowl of perfectly ripe strawberries on hand, I set out to make a special dessert this week, researching recipes for cakes, soufflés, trifles, and crisps. Then, inspiration hit me when I remembered the robust rhubarb we have...
It's the season of backyard barbeques and neighborhood potlucks, a time when small gatherings can quickly turn into large parties. Amongst the various salads and grilled meats of your summer spreads, there is always room for a crowd pleaser casserole. And perhaps none pleases a crowd quite like the American classic, macaroni and cheese. As with any national favorite, there are countless variations and regionally specific recipes for this cheesy comfort, all of which are a million times better th...
Julia Child is famous for noting that the quality of a cook can always be judged by how well they roast a chicken. In my quest for poultry perfection, I have tried countless variations and recipes over the years. I've stuffed herbs under the skin, dry rubbed with elaborate spice blends, or simply stuck with salt and pepper. I've brined, yogurt-marinated, and wrapped in pancetta. I've meticulously followed the advice of Alice Waters, Jacques Pépin, Ina Garten, and of course Julia. With each...
In our garden, the nightshades have gone into the ground, and the countdown to tomato season has officially begun. There are few things about summer that I look forward to more than the first backyard tomato harvest. In the meantime, I will continue to make great use out of a much-loved pantry staple, canned tomatoes. From slow cooked Bolognese to zesty puttanesca, there are countless sauces that start by opening a can of perfectly ripe tomatoes. One such recipe that has garnered a cult...
Too often, uninspired versions of this dish are slapped on restaurant menus, overdressed with bland mass-produced dressing. Originally created in 1924, by an Italian immigrant at his namesake restaurant in Tijuana, Mexico, Caesar salads quickly became a hit with Hollywood trendsetters. Here, I have a lively and fresh homemade Caesar dressing that will change how you look at those that come in a bottle. Adding seasoned grilled chicken turns this into a satisfying warm-weather entrée. Ingredients:...
During my first spring living in Waitsburg, I quickly fell in love with the vibrant-green rolling hills, the abundance of flowering trees, and the discovery of what the locals simply call “salad onions.” Before moving here, I foolishly thought I knew all there was to know about Walla Walla Sweet Onions, which made my first taste of a fresh local spring sweet onion all-the-more amazing. Delicious cooked or raw and readily available at local farm stands, I look for new ways to enjoy these ear...
Truth be told, I have always been one who craves savory over sweet. So perhaps it is of little surprise that my favorite desserts are those that include ingredients which act as a counterbalance to the sweet, like chili with chocolate, sea salt with caramel, and bitter coffee with vanilla ice cream. This beautiful cake features the richness of olive oil and toasted almonds, with the brightness of lemon to balance the sweetness of dried figs. The resulting flavor plays tribute to the culinary...
As a transplant from the west side of the state, I am often overwhelmed by a strong craving for ocean air and fresh seafood. This past weekend, I made an escape to the coast to satisfy such a hankering. At Klipsan Beach, on the Long Beach Peninsula, we stay in a beloved little cabin full of family history. It's a place to slow down, listen to the waves, and for me, cook seafood feasts. On the north end of the peninsula, in a town appropriately named Oysterville, there is an amazing shellfish...
As the days are warming up and getting longer, grilling season is officially here. Concurrently, our edible garden is coming alive and ushering in the season of fresh herbs in everything we cook. We plant a lot of herbs, and we eat a lot of herbs. These chicken skewers, which make a great centerpiece to backyard entertaining, are exuberantly flavored thanks to the abundance of chopped fresh herbs. Served with a cool and zesty tzatziki sauce, this dish will transport you to an ocean-cliff villa...
While I am firmly an omnivore, there have been moments, albeit brief moments, when I have dabbled in vegetarianism. Blame it on my childhood, surrounded by West Coast hippies and artists, but I have always had a soft spot for brown rice, granola, kale, and yes, even tofu. Originating in China some 2,000 years ago, tofu, also known as bean curd, is made from soy milk and is an important part of the cuisines of East and Southeast Asia. Rich in protein, as well as plant-based calcium and...
Over the years, certain spices have become such well-loved staples in my kitchen that I have learned to make great use of buying in bulk. Housed in neatly labeled mason jars, and taking up several shelves, my collection reflects several millennia of global spice trade. Among my favorites is paprika, whose bright red color and sweet warm spice, adds a distinctive flavor to popular dishes from many cultures. Originating in central Mexico, the peppers used to make paprika made their way to Spain...
Spring is here! Birds are chirping, daffodils have finally brought some color to our garden, and fresh local asparagus will soon come into season. While I often serve asparagus simply with just a drizzle of olive oil and a squeeze of lemon, I am always looking for new recipes to highlight this springtime delight. Here, I have tossed asparagus into a classic Roman pasta dish, making a decadent and quick weeknight dinner. Spaghetti alla Carbonara marries eggs, cured pork, and cheese, with plenty o...
Being the proper Anglophile that I am, my television viewing leans heavily towards programs from across the pond. A long favorite is The Great British Bake Off, which, with its charming pastoral setting and English pleasantries, feels refreshing compared to more aggressive American competition shows. Each episode provides a crash course in British culinary vocabulary and offers up endless inspiration for experimentation in the kitchen. This recipe, blending two British classics, Sticky Toffee...
Long before the current food truck craze, my earliest culinary discoveries were made as a kid in Los Angeles, sampling what was available from the city's ubiquitous taco trucks. With the variety of succulent meats, braised or chargrilled, served over soft hot tortillas, garnished simply with chopped onions and cilantro, hot sauce and lime, my love for tacos was forever cemented. Though the setup for this favorite recipe is easy, braising will take up to six hours, plan accordingly. Perfect for a...
My love for sampling the diversity of foods from around the globe is likely rooted in my multi-cultural background. As my last name implies, the ancestry from my father's family is Mexican, while on my mother's side its mostly all Irish and English. Wherein the food culture of Mexico is most strongly symbolized by corn, Ireland has the potato, ironically also a New World crop. There is much debate about who brought the first potatoes to Ireland and when, however, no one can deny the impact they...
Hunting for a classic Researching recipes often feels like traveling to me, and one of my favorite destinations to explore is Italy. Rich in history, this relatively small country is made up of 107 provinces within 20 political regions, each with distinct culinary traditions. While there is much diversity in Italian cuisine, one commonality is the practice of showcasing a few quality ingredients using simple straightforward preparations. In Italian, this dish translates to Hunter's Style...
For me, cooking has always been about more than just sustenance alone. The foods we eat tell a story, and I am always listening. Every ingredient and technique used in modern kitchens are a daily retelling of the movement of cultures across time. Individual family histories come to life with the recipes that have been passed down from one generation to the next. Perhaps, this could be another way of interpreting the old saying, "you are what you eat." I can still remember the first time I had...
While it often feels controversial, I have always been a lover of the winter months. Watching the snow gently fall while tending to a simmering pot is one of my favorite simple pleasures. During snow events, like we have had this past week, I turn to recipes that can make magic out of a few pantry staples and keep me from having to leave the house. This hearty soup brings nourishing lentils and bright tomatoes together with one of my favorite overlooked vegetables: celery. The herbaceous and...
Pepper-crusted love This year, perhaps more than usual, many of us are planning Valentine's date nights at home. Beautifully sauced steaks served with a nice bottle of wine will surely impress while not trapping you in the kitchen. In this classic French recipe, pepper-crusted steaks are pan-seared in butter, then finished with a velvety cognac sauce, which gives a slightly sweet balance to the pepper's robustness. There is much lore behind the origins of this dish, but one version dates back...
Spread the love I have always believed that a heartfelt homemade gift outshines one mass-produced. The childhood joy of cutting and adorning perfect hearts out of brightly colored construction paper was only soured when the fear of actually giving them to my classmates set in. Thankfully, there was always plenty of candy to ease the anxiety. As an adult, my preferred valentine has gone from glued paper to sweet treats from my kitchen. These classic cookies made with raspberries and almonds are...
Flemish weekend delight After a busy week of making quick afterwork meals, there is nothing I love more than spending some quality time in the kitchen over the weekend. Taking my time creating a meal is both meditative and an outlet for my creative energy. For me, nothing in the world of slow food is as satisfying as the art of braising. A gentle simmering pot filling the house with enticing aromas is my idea of a wild weekend. For many years, one of my holiday traditions has been preparing...
While the country I love feels painfully divided, I have been focusing on what unites us, and to my mind, food has always been the great unifier. Our nation's rich diversity makes it hard to define a truly American cuisine, but perhaps nothing has come to represent us quite like the humble Apple Pie. I am sure many of you already have a tried-and-true recipe, possibly passed down over generations, for this quintessential American dessert. So, I thought I would bring you something a little...
