Yorkshire Pudding is a classic dish in Great Britain. By tradition, it is made to accompany the Sunday roast beef dinner in England, and is part of their national cuisine. It’s often served with gravy at the beginning of the meal. Continue Reading
If you love cheese, learning to make it at home can open a whole new world of culinary adventure. While some cheese requires special ingredients and tools, many cheeses can be made with equipment you probably already have in your kitchen. Continue Reading
Deviled eggs remind me of my Indiana grandmother and annual family reunions on various family farms where there were more people than you could count. My mother also developed the knack for making wonderful deviled eggs. I can’t help but continue to play with the recipes, though. My results have been turning out much better since I started buying locally produced eggs laid by healthy, happy chickens. Continue Reading
Recently Lynn and Marvin Fast of Red Barn Lavender gave me some ground cherries from their garden to try cooking. Marvin explained that ground cherries will never be a commercial money-maker because harvesting them is very labor intensive, but they are delicious to eat nevertheless. Why not grow some yourself? As you do more locavore eating (eating only locally grown food), sooner or later you’ll be motivated to do a little home gardening. I’d like to encourage you to give it a try. Fall is a good time to start planning for next year. Continue Reading
For the 2011 Whatcom County Farm Tour, I went to BelleWood Acres to do cooking demonstrations featuring dishes made with their stellar apples. I chose recipes that would allow me to show some locavore techniques which could be used for many purposes, and this recipe was perfect. Continue Reading
Recently a friend called me and asked if I’d like a big batch of broccoli stems. She was freezing broccoli from her garden, and usually purees the stems to use for soups, but didn’t have room this year in her freezer. “Sure!” I said, and the next morning a big bag of stalks was on my doorstep.
For some people it’s weird, I know. Broccoli stems are often seen as trimmings, and discarded. I really like the flavor, though. I think stems taste sweeter and less bitter than the florets. They also don’t have the grainy floret texture that children and others sometimes find objectionable. Continue Reading
This Whole Wheat Cheese Crackers recipe is a special favorite for kids. It’s a local (and healthier) version of the little fish-shaped cheese crackers kids love. Continue Reading
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
Strawberries! The first of the season! These strawberries were from Boxx Berry Farm (Ferndale), though there are also many other producers in Whatcom County.
For a good demonstration of the advantages of buying local produce, try comparing a quart of Boxx’s fresh strawberries to a quart purchased from a chain grocer. These Boxx berries were deep red and fully ripe over the whole berry, while the grocery berries usually have white or green patches that aren’t ripe. The Boxx berries were in perfect condition throughout the whole basket, while grocery berries may be bruised and spoiled near the bottom of the basket. Finally, grocery berries frequently have a sour taste and require sweetening to enjoy. The Boxx berries were naturally sweet right from the basket. Perfection! Continue Reading
Sometimes I happen to create a recipe that is a serendipitous combination of simplicity and deliciousness. This recipe is a perfect example. It’s so good!
It starts with some homemade yogurt cheese. Add the flavor of fresh mint and some local honey for sweetness. Finally, I had some frozen raspberries from last summer in the freezer, and I put those on the top.
The result was unbelievable. Be quick when you serve it to friends or family or you may not get any for yourself! Continue Reading
I’m discovering that when I can’t find a locally produced version of a common ingredient, making it myself is sometimes easier than you’d think. For example, I’ve already posted a simple technique I learned for making butter. This week I wanted to make a dish that normally uses cream cheese. I couldn’t find a local brand in the grocery stores, but I saw several local dairy products that I suspected could be used to make it. I decided to come back after doing a little research.
When I got home, I googled “how to make cream cheese” and quickly found several alternatives. (I love Google. I tell everyone that we have to make sure it is never taken over by dark forces…) Below I describe the method I finally used. The process was incredibly easy, and the results tasted surprisingly good. The texture was rich and creamy, just as you want cream cheese to be. Continue Reading