Serving Waitsburg, Dayton and the Touchet Valley
Serving Waitsburg, Dayton and the Touchet Valley
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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:...
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...
