Serving Waitsburg, Dayton and the Touchet Valley
Serving Waitsburg, Dayton and the Touchet Valley
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Of the many foods that define the Pacific Northwest, such as apples, berries, wild mushrooms, and shellfish, at the top of the list is the mighty salmon. Culturally and spiritually significant to our various indigenous tribes, salmon was also quickly revered by settler communities. Flavorful and versatile, the many ways to eat salmon represent the diverse cultures that have also come to define this beautiful part of the world. Here I have an easy recipe for gravlax, a Scandinavian style cured...
The days are finally warming up, waking up our vegetable patch with a fresh batch of delicate sprouts and young shoots. A lovely sight as we anticipate the delicious harvests to come. My kitchen herb garden, planted close to the house for quick plucking, has been looking particularly vibrant and lush these past few days. This silky quiche, full of fresh herbs and tender chard, comes alive with verdant spring flavor. Ingredients: 1 flakey crust, unbaked (recipe below) 2 spring Walla Walla...
One of the things I miss about living in a big city are the culinary discoveries that can be made while walking around town. In Seattle's International District, a dense urban neighborhood shaped by past and present influxes of Pacific Rim immigrants, I had a block-by-block map of my favorite restaurants. There were spicy Sichuan hot pots, Hong Kong style dim sum, Vietnamese banh mi sandwiches, heavenly Taiwanese xiao long bao, and of course sushi at the landmark Maneki. It was with memories of...
Certain recipes have the power to transport. As a young boy, I would carefully watch whoever was in the kitchen, fascinated by the magic taking place as delicious meals came together on the stovetop. One vivid memory is of my father rolling meatballs with his big hands and dropping them into a bubbling pot of soup. Years later in Seattle, I would rediscover that soup as an adult. Stopping at one of my favorite Mexican restaurants for lunch one day, I was intrigued to read their special: Sopa de...
Over the years, my love for cooking, (mixed with my desire to learn more about half of my ancestry), has led me on a journey exploring the food traditions of Mexico. Some of the discoveries I've made include: homemade tortillas are infinitely better than store-bought, you can never have too many helping hands when making tamales, and serving a bubbling pan of enchiladas is like a hug from the kitchen. The endless variety of fillings and sauces that can be made into enchiladas add to their...
As I am known to be a meat-loving omnivore, some might be surprised to know that vegetarian meals are served several nights a week in our household. Being good for your family's physical health as well as being gentler on the planet are two big reasons to include more meatless dinners in your weekly menu planning. Despite common misconceptions, modern plant-based cooking is full of delicious, protein-rich, and satisfying dishes that could never be mistaken for "rabbit food". This week's veggie...
With the warmer days and the first flowers blooming, my mind has turned to planning some springtime entertaining. A decadent weekend brunch with friends, full of lively conversation, and hopefully a mimosa or two, is a favorite daytime option. Here, my recipe for a classic hollandaise sauce is poured over a seasonal variation of eggs benedict, featuring cured salmon and fresh asparagus in place of the Canadian bacon. Ingredients: For the Hollandaise: 4 egg yolks 1 tablespoon freshly squeezed...
As regular readers of my column might recall, I often use my time in the kitchen to satisfy my periodic bouts of wanderlust. Recreating discoveries made during past travels, or dreaming of future trips, cooking and eating have become an extension to my passport. Music, like great food, can have the effect of transporting me to faraway places, with my kitchen playlist often influenced by what is on the stove. There are passionate Mexican corridos on my stereo when stirring a pot of mole, while...
For weeks now, my thoughts have been with the people of Ukraine, as they have bravely faced unimaginable horrors. It has been difficult to just sit back while watching a war unfold over five thousand miles away. This week, to learn more about the Ukrainian people and what they are fighting to protect, I have spent time in the kitchen researching the cuisine of this culturally rich country. Varenyky, boiled stuffed dumplings, similar to Polish pierogi, are a beloved dish passed down through the...
At the age of 29 I moved to New York City on a whim. Not to sound dramatic, but the year that followed was truly the best of times and the absolute worst of times. On nights when I felt completely broken and exhausted from the rat race, I would take myself out for a dinner date with a book. Just a few blocks from my apartment was a cozy, hole-in-the-wall Italian restaurant that quickly became a favorite. With flickering candles, cheap carafes of house chianti, and a menu featuring unpretentious...
With the combination of my ever-hectic work schedule, my better half recently starting grad school, and our looming list of spring garden projects, it's no wonder I've found myself researching recipes for easy weeknight dinners. Making great use of pantry staples, and often coming together in one pot, these kitchen classics can be lifesavers for busy families. This week, I went with my take on a cozy Italian American classic, sausages simmered in a flavorful sauce of sweet peppers, onions, and...
Since moving to Waitsburg, we have been slowly remodeling our older home one room at a time. Finally, the end is in sight with the biggest project, a planned complete overhaul of our kitchen, scheduled for later this year. In anticipation of this, we have been getting by with the aging components of our current kitchen, making piecemeal repairs to buy us time until we eventually replace everything. Lately, it seems that as soon as we fix one problem the next one pops up. First, it was the...
On a recent sunny walk around town, I spotted the first early spring crocus of the season, and on Main Street, the dirty giant mountains of old plowed snow have finally melted away. Even so, the cold dark nights and frosty mornings of late winter continue. Yes, despite our yearnings for spring, it is still most definitely sweater and casserole weather. This week, I turned to ground turkey to create an unexpected twist on an old favorite recipe, Shepherd's Pie. Filling the house with tempting...
As we trudge through the gloomy cold days of late winter, my kitchen has been keeping us warm with a steady rotation of favorite soup recipes. With these simmering pots of comfort, I am always looking for the perfect thing to serve on the side for dipping, dunking, and sopping. Homemade fluffy focaccia, crusty bread, cornbread, and biscuits have all been tried. Naan, a flatbread from India, is a leavened option that is relatively quick to produce and cooks beautifully on the stovetop. Finished w...
My favorite recipes tend to be ones that serve as a technique and ratio guide, leaving ample room for experimenting with flavors. These are the versatile recipes that I turn to when assessing what's in the fridge or pantry while trying to plan a weeknight dinner that doesn't involve another trip to the grocery store. Among these trusted kitchen staples is this frittata recipe which easily comes together in one pan and can be adjusted to include an array of ingredient combinations. Here, I went...
Brussels sprouts are sadly in the category of misunderstood produce. When poorly prepared, such as being boiled to oblivion, they become bitter and mushy, a taste that is sure to leave a negative opinion. However, with correct handling, they can be sweet, robust, and nutty. Chefs today encourage the formation of these flavors by searing, roasting, or charring the little brassicas. Here the nuttiness of roasted Brussels sprouts combined with sweet roasted squash, briny cheese, and a smooth...
At about this time every winter, I find myself missing the sun-kissed flavor of tomatoes from our late-summer garden. The flurries of snow and cold have given me a serious case of wanderlust, and I've found myself daydreaming of exploring cliffside villages along the Southern Italian coast. To satisfy these sudden (and oddly specific) cravings I turned to an old favorite recipe for comforting eggplant parmesan, a.k.a. melanzane alla parmigiana. The lightly fried eggplant, punctuated with robust...
My mother's family has roots in Texas, which often influences our holiday gatherings. In Texas, as with much of the South, eating black-eyed peas on New Year's Day is thought to bring good luck and fortune in the coming year. We often serve them simmered with bacon, along with a big hunk of my aunt's famous cornbread. This year, I wanted to try a twist on this family tradition, one that included a nod to my Latino heritage. The result was flavorful spiced black-eyed peas stuffed into flakey...
Since Teeny McMunn's retirement earlier this year, Luke Chavez has been sharing his recipes with readers each week. The Times enjoys hearing recipe feedback, and learning about ways that each reader customizes the dishes. Enjoy this review of a dish featured in the June 24, 2021 edition. I saved your recipe from the Waitsburg Times of June 24, 2021, for the above referenced item. I finally made it last night for dinner and invited two good friends over to share the experience. Luke, it was one o...
Of all the holiday parties, one of my favorites to host has always been New Year's Eve. Combining the effervescent excitement of counting down to midnight with my love for fancy finger foods and sparkling wine makes for memorable entertaining. To counter those extra pours of tiny bubbles, it is important to offer your guests a varied selection of satisfying nibbles that are easy to eat with one hand while mingling. Cured meats, cheese boards, olives, shrimp cocktail, oysters, and gougères,...
For the food-obsessed, like me, planning a menu for a holiday fête can take weeks of research and recipe testing. While Thanksgiving is often made up of standard classics to pair with turkey, for me Christmas is an opportunity to experiment, building menus centered on different meaty mains. Over the years, my holiday repertoire has developed a rotation of favorites from Julia's bœuf bourguignon, or herb-crusted rib roast, to stone fruit stuffed pork loin and classic glazed ham. Once the main d...
Among the things I love about living in Waitsburg are the packages of homemade Christmas cookies that we receive from several of our neighbors this time of year. Brightly frosted sugar cookies, chocolate crinkles, and spiced oatmeal raisin are just a few of the sweet delights already lovingly gifted to us this holiday season. A simple but thoughtful gesture, the sharing of treats from home kitchens is the kind of thing that gives small towns such big hearts. With platters of assorted baked...
While, to some, cranberries are seen only on holiday tables in the form of a jellied sauce out of a can, for me they are a beloved year-round ingredient. The bright red fruit, with its distinctive tart flavor, can add the perfect sparkle to both sweet and savory dishes. The American cranberry, Vaccinium macrocarpon, which is delicious either as fresh plump berries or sweet dried fruit, is native to North America. Interestingly, after Wisconsin and Massachusetts, Washington State is one of...
After a decadent week of holiday cooking, made with ridiculous amounts of butter, heavy cream, and cheese, I found myself craving a salad. In times like this, I turn to nutrient packed and brightly colored vegetables, such as beetroots, as a break from the seasonal parade of casseroles. Here, tender sweet roasted beets enlivened with orange, lemon, and red onion make for a gem-toned delight. The olives and parsley add to a sunny flavor evocative of the Mediterranean, which is a lovely place to...
