Several holiday appetizer recipes I created were published in the November 19, 2010, issue of Whatcom Magazine. If you’re looking for snacks for visiting friends, you might want to take a look. Continue Reading
Some sauce recipes have become “classics” known to everyone. For example, experienced cooks learn how to make an Alfredo sauce, a buttery bechamel, and an herbed tomato sauce.
One reason these sauces are classics is their versatility. They can be used in many ways with many different ingredients. For example, bechamel sauce can be used as is over potatoes, or as the basis of a mustard sauce for chicken or a creamy herb sauce for steamed vegetables. Herbed tomato sauce can be served over pasta, grilled meats, or spread on toasted bread as a crostini appetizer. Continue Reading
Thanks to the Northwest Mushroomers Association (NMA) Show in Bellingham (see photos I took), I was able to connect with Cascadia Mushrooms and purchase a beautiful assortment of locally grown mushrooms. Many of them also grow wild in our area, and I’d encourage you to contact NMA if you are interested in learning how to identify the edible varieties. Continue Reading
A good friend had some extra artichokes harvested from her garden recently, and bestowed the treasure on me. I love artichokes!
Everyone has their own way of preparing artichokes, but I like to take some time trimming an artichoke before I cook it so I can eat it as soon as it comes out of the pot. I start by putting enough water to cover the artichokes in a large heavy pot over high heat. I add about a tablespoon of apple cider vinegar (Bellewood Acres, Lynden) to keep the trimmed artichoke edges from turning brown. Continue Reading
Here’s the challenge which was the starting point for this basil pesto recipe:
Fresh basil is abundantly available right now, and I love basil pesto on pasta. But how do I make basil pesto without olive oil, which is not produced locally? Continue Reading
I had difficulty naming this recipe. Let me explain.
It all began with the idea of making a mayonnaise recipe that didn’t use vegetable oil, which is not produced in Whatcom County. What I ended up with was a mixture which had the consistency of mayonnaise and a wonderful tangy flavor, but not a typical mayonnaise flavor. Continue Reading