The Downtown Walla Walla Foundation is having a cooking contest!  In the Julia Child theme, the dish is cassoulet.

Cassoulet: ” a rich, slow-cooked bean  stew or casserole originating in the south of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin and white haricot beans”  -(Wikipedia)

I’m going to enter my best rendition of a white bean stew.  I’m thinking a rich, roasted, beef bone stock, pork (belly?), sage, rosemary, lots of roasted and fresh garlic…..

This is going to be fun!!

If you’re in the WW area, consider joining us, as a participant or guest!

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Julia Child Cook-off

Part Trois

Sunday, February 19

2 – 4 pm

Join us for this celebration of all things Julia Child and all things delicious!  This year the featured dish is cassoulet – a slow cooked bean dish originating from the south of France, made with white beans, various forms of pork and usually some duck confit thrown in for good measure.

If you would like to be a contestant and try your hand at pleasing our judges with your version of cassoulet please contact the Downtown Foundation office at 509-529-8755.  We will fill you in on all the details.

The event is at the Marcus Whitman Hotel this year with Chef Antonio creating a cassoulet for all guests of the event.  We always have a great time with music, food, wine and, of course, Julia!

Tickets are $15 and are available at the Visitor Center at 26 E. Main St.!  Event proceeds will be donated this year to the Salvation Army’s Food Bank Capital Project.

Last week I started a new job, teaching a cooking class for teens. When asked what they would like to learn to make, one of the girls said she’d like to learn how to make a salad, beyond lettuce and tomato.

That got me thinking. What is a salad? And how can we build a better one?

The dictionary defines salad as: “A cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing.”

More than just green salads, potato salad, coleslaw, pasta salads, rice salads, and an endless list of assorted vegetable salads, a salad can be a side dish or a stand-alone meal with protein, grain, and vegetables.

To understand what exactly a salad is, allow me to break it down into parts. First, there is the body of the salad, say the lettuce, vegetables, fruit, grain, etc. Then there is the dressing and seasonings. To make it a complete meal, we can then add a protein and grain.

The body of the salad is what it is primarily made up of. If it’s a green salad you’re going for, get creative and skip the iceburg lettuce, which contains primarily water and little nutritional density. Look for romaine, Bibb, peppery watercress, arugula, baby spinach, bitter endive, leaf lettuce or a combination of these. Finely shredded cabbage adds a nice crunch.

For a vegetable salad, chop into bite-sized pieces and vary colors for beautiful and delicious results. If it’s a grain- or potato-based salad, consider adding vegetables for a nutritional boost, like red pepper, shredded carrot or celery.

Dressing consists of an oil, acid (vinegar or lemon), salt and pepper. Some salads go nicely with an olive oil and red wine vinegar combination, while others suggest sesame oil and rice vinegar, or olive oil and balsamic vinegar.

Adding mustard to a dressing gives the dressing a nice flavor kick, while also emulsifying the dressing to keep it from separating.

Many people buy bottled dressing, perhaps because they don’t know how easy it is to make. Simply combine three parts oil to one part vinegar. Add a dash of salt and pepper and you have yourself a dressing. Seriously, it’s that easy!

Add some flavor elements, such as garlic, mustard or fresh herbs if you like.

So now, we’ve got the body of our salad built and dressing made, but we’re not stopping there.

Adding protein and maybe a grain makes for a complete meal.

Many proteins go nicely with salads – chicken breast, sliced beef, boiled egg, canned tuna, shredded cheese, toasted nuts, or cooked beans all make fine additions. Some salads that come to mind: Chinese chicken, thai beef with spinach, Cobb, white bean-tuna. taco, and Waldorf with apples and walnuts.

Adding protein also will help you stick to your New Year’s resolutions without feeling deprived and hungry. If your salad is not already grain-based, consider adding grain.

Croutons add a nice crunch, as do ramen noodles. Toss in a scoop of cooked rice, spelt or wheat berries, or maybe just have some crackers or toast with your salad.

Our salad is almost ready to go. Before you dig in, consider adding a garnish. Fresh herb leaves add color and fresh flavors. Toasted nuts or seeds add nutritional crunch. Shaved Parmesan or crumbled feta adds protein and flavor.

Or maybe a dash of flax seeds or a spoonful of sauerkraut or kimchi for some digestive power. Now you’re salad is ready.

Salads can be more than mere lettuce and tomato. Build a better, more interesting one by varying the vegetables, making your own dressing, and adding protein.

Your tummy, your waistline – and your mother – will be happy you did.

Rogue Ale Tasting Dinner

Feb 26^th, 2012

5:00pm @ jimgermanbar

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                                                                                 amuse bouche

                                                                      Chatoe Rogue Good Chit Pilsner

*

FIRST

venison “carpaccio”

beet confit, wild arugula, grain mustard

Hazelnut Brown Nectar

A nutty twist to a traditional European Brown Ale. Dark brown in color with a hazelnut aroma, a rich nutty flavor and a smooth malty finish.

                                                                                                                        *

SECOND

roasted marrow bone

roasted garlic crostini, parsley pesto

Brutal IPA

An Imperial bitter with exotic traditional floor malts, citrusy, hoppy flavor, stupendous hop aroma.

*

THIRD

pheasant ragu

wild mushrooms, polenta, parmigiano

Chatoe Rogue Single Malt Ale

Single Malt Ale has a malty aroma and is deep golden in color with a dense creamy head. It is medium bodied with a lush rich maltiness.

*

FOURTH

mascarpone-stuffed dates

brown butter caramel, toasted hazelnut, pixie tangerine

Chocolate Stout

Ebony in color with a rich creamy head. The mellow flavor of oats, chocolate malts and real chocolate are balanced perfectly with the right amount of hops for a bitter-sweet finish.

$45 per person                        contact melissadavisfood@gmail.com for tickets

It turns out her doctor had told her wheat is bad for you and she should avoid it.  More and more, people are hearing this same information, hence the new gluten-free diet craze.  It’s not the wheat itself, but the gluten in the wheat that people have problems with.  As Americans, we eat a lot of wheat, somewhere around 20% of our diet. Some people have serious allergic reactions, while others have sensitivities and minor discomforts from consuming gluten.  But this doesn’t mean whole grains as a food group are bad!

Our prehistoric ancestors did not consume grains, as they were hunters and gatherers, so one could argue that our bodies aren’t made to digest grains. As time passed, pre-industrialized people soaked and fermented their grains before cooking, making it more digestible. Many cultures around the world have held on to that knowledge, using it to this day; in India with their rice, Mexico with their corn, and in America, with our sourdough. Your grandma may even remember early oatmeal boxes with directions to soak it overnight.

Soaking grains is a good idea. Grains contain phytic acid in their outer bran layer, and when consumed, it can combine with calcium, magnesium, iron, and zinc, blocking their absorption into the body. Soaking grains for at least 7 hours allow enzymes to break down and neutralize the phytic acid, as well as increase Vitamin B values.  So it makes sense, if and when we eat whole grains, we should soak them for optimal health and nutrition.

Studies show a high-gluten diet is a strain on the body’s digestion system, so it is a good idea to vary the grains in the diet, making sure to include ones without gluten, like buckwheat, rice, millet, quinoa and amaranth. A typical weekly menu in our house includes:

rolled oats or buckwheat pancakes for breakfast

quinoa salad, wheat or spelt bread for lunch

brown rice, corn polenta or tortillas, and pasta for dinner

Just like we mix up what proteins or vegetables we have with our meals, we should also change up our grains.

What is the alternative? You can avoid whole grains and eat only refined grains like white flour and white rice, but they are merely starch that instantly turns to sugar in the body, devoid of their naturally occurring vitamins, minerals and fiber. Really just empty calories like a candy bar.  (I do not suggest this!! I feel it would be better to avoid grains altogether than eat solely refined grains!  I’m just laying out the options here.)

Some people may choose to omit grains from their diet altogether, getting all their dietary needs from fruits and vegetables. This can be a good option for some people, but it takes a huge dedication and focus.   Many Americans aren’t getting enough vegetables in their diet as it is, so I can only see this as an option for the serious health seekers.  Google “raw foods” or “paleo diet” for more info.

Just like with any new research study, fad diet, or nutrition hype, I suggest we all do our homework before jumping on board. Whole grains are not evil and something to be afraid of. We should eat everything in moderation, and get our nutrition from a variety of sources. For those people who have serious allergies or intolerance to gluten, avoiding gluten is essential. But that doesn’t mean avoid all whole grains. There are plenty of other delicious options out there. For the rest of us, we would benefit from varying the whole grains we eat and soaking them whenever possible, to get the most nutrition possible.

Reading suggestions:

Splendid Grain by Rebecca Wood
Nourishing Traditions by Sally Fallon
Whole Grains by Lorna Sass

Millet or Quinoa Cakes

4 cups cooked millet or quinoa
4 eggs
½ cup flour
¼ tsp cayenne powder
1 tsp salt
½ tsp pepper
1 onion, finely chopped
1 bunch cilantro, chopped
¾ cup parmesan cheese

Blend eggs with flour and fold in rest of ingredients. Form into patties and saute over medium heat in oiled skillet. Cook ’til brown and crisp. Serve warm.

Here’s an excerpt:

A New York City subway train holds 1,200 people. This blog was viewed about 3,800 times in 2011. If it were a NYC subway train, it would take about 3 trips to carry that many people.

Click here to see the complete report.

The coming of a new year gives us a fresh start, a chance to make positive changes in our lives and to begin new habits for the future. I’m not usually one for making New Year’s resolutions. I’ve tried it in years past but didn’t keep up with them and gave up. Maybe it’s the format — writing down a list of changes to be made — or maybe it’s knowing that a lot of people start but never finish their resolutions. Either way, the old way didn’t work for me.
So I’ve decided to look at resolutions in a whole new way. Rather than restrictive changes I feel guilted into making, I would like to focus on positive things I can do to make me a better me. Though making healthy dietary changes and exercising more are important New Year’s resolutions, I believe there is more to it than the physical. There is also the emotional, including staying connected to friends and family, spending more quality time with loved ones, and being an active community member.
During the holidays we reconnect with our family and friends and share with them how much we care through gifts, heartfelt cards or spending time together. But once a year is just not enough. I don’t want to wait a whole year before I write another card to my cousin in Aberdeen or my friends in far off locations around the world. Even if it’s just a little hello letter every other month or a recent picture of the kids, I aspire to stay more connected to those important people in my life.
Though I see my kids almost every day of the year, it doesn’t mean we spend a lot of quality time together. With my busy work schedule and the kids’ extracurricular activities, we don’t get much more than a greeting at breakfast and quick chat at dinner. On the weekends, they have playdates, activities and TV to catch up on. The holidays gave us a chance to spend some time together, crafting gifts to give, decorating the house and chatting on long car rides to and from Grandma’s home. We had so much fun, I want to make it a regular thing. I aspire to organize projects for us to do together, play more games together, and take more weekend trips.

Living in a small community, it’s easy to see the positive changes one person can make. Volunteering in my kids’ school, I opened the minds of children who thought they didn’t like vegetables. Being a active community member, a person can improve the lives of others by simply giving their time or sharing a passion. Volunteer, write resolutions with a friend and support each other along the way, or be a listening ear to someone going through a tough time. I aspire to volunteer once a month in the coming year.
When talking about New Year’s resolutions, food is always part of the conversation. Although food and healthy eating is always on my brain, it is all the more applicable this year since my aunt is recovering from heart surgery, along with her diabetes treatment. Watching her struggle, I helped my family organize a food plan for her as she recovers. After years of eating packaged processed foods with way too much unhealthy fats and sodium, her body can no longer handle even small amounts of either. In contrast, my dad and his wife eat only foods they grow and cook themselves. They are visibly healthy, strong and vibrant.
Healthful eating isn’t rocket science.

Eat less packaged, processed foods.

Cook from scratch.

Eat whole grains as much as possible.

Vary protein sources, making sure to include fish and legumes at least once a week.

Include at least one vegetable in every meal, making sure to eat a variety of colors.

Limit sodium and avoid hydrogenated fats.

With these simple tips, we can all lead healthier vibrant lives. I aspire to cook a different vegetable every day of the week and have one meatless meal a week.
Along with healthier eating, exercise is almost always on the New Year’s resolution list. I admit, I am not a big fan of organized sports or exercise regimes. I tried for a few years and “exercise more” is always on my to-do list. But like most folks, it gets put on the back burner when other things come up.
I tried running — on a track, around the park, through the neighborhood — but none of them suited me. I tried going to the gym but without someone at my side pushing me along the way, I didn’t get much of a workout. I’ve done aerobics classes, kickboxing, zumba, but can always find a reason to stay home with something else “more important” to do. Then I found yoga and stuck with it for awhile. It’s so easy to find an excuse not to go.
But as I see myself aging and my body creaking when I move, I realize I’m not getting any younger and the time is now to take care of myself. Healthful eating alone will not do the trick. A healthy body and mind needs movement. Getting up early for a yoga workout is not on the top of my list of fun activities, but I do feel stronger, healthier, and more clear-minded when I start my day that way. I aspire to get to the gym for yoga at least three times a week in the next year.
Consider making some New Year’s resolutions this year. There is always something we can become better at, even if it’s just smiling more or calling your dad more often. Time keeps moving on and there’s no better time than the present to be the best you you can be. Cheers to a Happy New Year! Let’s make this the best one yet!

Every family has it’s own traditions for the centerpiece of their Christmas dinner. In my grandparents house, it was always a juicy pork roast. In my husband’s family, they always serve a honeyed ham. For others, a prime rib roast is the highlight. Any and all of these delicious meats are available from our local ranchers through Blue Valley Meats. Pre-order before the holiday if you have a specific favorite. We got our Thanksgiving turkey from them this year and it was the best bird I’ve had in years!1162 W. Pine Street,Walla Walla (509)876-4700

For a spectacular finish for that special meal, think beyond cookie trays and fruit cakes. Walla Walla Bread Company makes a stunning Buche de Noel, a classic French yule log. Complete with forest “mushrooms” and decedent frosting, this dessert will wow your guests, impress your host, and finish off that special meal with something memorable. Micheal Kline, owner of WWBC, will also be making some other amazing holiday desserts, including handmade candy canes. Stop by or give him a call. 225 E. Main, Walla Walla (509)522-8424

During this time of year, I’m always amazed at how quickly the day goes by and I never seem to have enough time to complete everything on my list. For those late nights of shopping, crafting, decorating the tree, or just because you don’t feel like cooking tonight, call in a hot sandwich order at Graze. They have an amazing meatball sandwich, with homemade marinara, hand-formed meatballs, and sauteed peppers and onion. The pulled pork torta is equally amazing, with chipotle mayonnaise, cilantro, avocado, and marinated peppers. Or for something lighter, they have beautiful salads and delicious daily soups. They are the perfect answer to “what’s for dinner?!” Open until 7pm every night, except Sunday. (509)522-9991

Still have a few folks left on your list to shop for? For those friends and family out of town consider a Made in Walla Walla Holiday Box. These days, most people want experience gifts or something consumable rather than something that will take up space on a shelf and gather dust. Spread some Walla Walla love with a holiday box full of handmade local goodies, such as Midnight Oil Soap, Octopus Garden honey, Detour Farm biscotti, spiced nuts by local chefs, handmade cards, soy candles, and a handcrafted wooden bottle stopper. Put together by the Daily Market Co-op and priced at $30 each, these boxes are available at Blue Valley Meats and the Whitman Bookstore. Skip the running around town to gather cute locally made gifts and pick one of these cuties. Proceeds go directly back into the community.

Do you have any aspiring chef or avid foodie on your list? Check out our local kitchen store, Providence Fine Living, for great gifts and stocking stuffers. They stock an wonderful assortment of high quality kitchen supplies and the owner is also a lot of fun to chat with. Stop by and check them out. I will be down there later this week to pick up something for my hard-to-please father-in-law. 16 East Main Street, Walla Walla

For those holiday parties and Christmas dinners you don’t have to cook for, it’s always nice to bring a gift for the host, to show your appreciation for all of their hard work. Bottles of wine are standard and a welcome useful gift, or go for something different and show up with a thankful growler of locally made beer from Laht Neppur. With an assortment of delicious brews, such as Neddy’s Nut Brown, Mike’s Golden Ale, Oatmeal Porter, Peach Hefeweizen, or seasonal Waitsburg Winter Warmer, you can’t go wrong. Located on the corner of Spokane and Alder Street in Walla Walla, they are open until 9pm to fill a growler of your favorite brew to go.

After the holiday rush is over and you have a little extra time on your hands consider taking a food adventure and explore a cuisine other than your own. Asia Oriental Store is a tiny corner shop between a nail salon and Chevron gas station on Issacs in Walla Walla. They carry many Asian food staples, more than you can find anywhere else in town. If you’re familiar with the different Asian cuisines, it makes for a fun place to browse and stock up on noodles, seaweed, miso, and condiments. If you’re new, it makes for an interesting foreign experience. Just this last weekend, on our way home with our freshly cut Christmas tree tied to our roof, we stopped in for some ingredients for Japanese udon soup. With this freezing weather, a nice hot bowl of nourishing noodle soup is just the answer. 1922 E. Issacs, Walla Walla

No matter where you go or what you plan this holiday season, remember shopping locally makes a difference and helps support our local business friends and neighbors.  For every $100 spent at a locally-owned business, $68 stays in the local economy compared to only $43 if spent at a national chain. Modest changes in consumer spending habits can generate substantial local economic impact. I’d much rather spend an extra couple dollars, knowing my money goes directly to a fellow community member than going to nationally-owned chain store for a cheap price. The product seems to taste better and I feel the satisfaction knowing I contributed to the success of my neighbor doing something he/she loves. Merry Christmas from Eating Local! Wishing you and yours a festive delicious holiday!!

Recipe:

Udon Miso Noodle Soup

The vegetables are up to you – keep the vegetables thinly sliced so that they cook quickly. Sliced zucchini, small broccoli florets, cabbage and even frozen corn/peas are great. I’ve used fresh shitake, but regular white button mushrooms work nicely as well.

If you are using a different kind of miso other than shiro miso (white miso) lessen the amount by a couple teaspoons. Shiro miso is the least salty and intense of all miso.

Ingredients:

One 12-ounce package udon noodles
4 cups chicken or vegetable stock
1/2 cup thinly sliced carrots
1/2 cup snow peas, sliced on the diagonal
1/2 cup fresh mushrooms
2 tablespoons white miso (shiro miso)
1/2 cup green onions

Directions:

1. Cook the udon noodles according to the package directions, drain and set aside.

2. In a large saucepan, bring the stock to a boil. Lower the heat to medium and add the carrots and cook until the carrots are crisp-tender, 1 to 2 minutes. Add the snow peas and cook until slightly tender but still bright green, about 1 minute. Add the mushrooms, cook for 30 seconds and remove from the heat.

3. Spoon the miso in a medium bowl and add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. Do not boil the soup with the miso, as the miso will become gritty. Stir in the noodles and the green onions and enjoy!

Recipe from Cat Cora’s Classics with a Twist.

You’ve heard it before: Eat in season. That’s all fine and dandy in the spring and summer, with a bounty of beautiful easy to prepare vegetables, but when fall and winter roll around it’s a whole different story and challenge.

Even for me, with a degree in nutrition and years of cooking experience, fall and winter produce require me to plan and get creative. Sometimes I need a little inspiration. This last weekend, my family and I took a trip to Seattle and hit up our favorite natural food store and farmers market. I browsed the deli case, full of beautiful seasonal vegetable salads, for ideas and inspiration. At the farmers market, I filled my bags with lovely beets, turnips, celery root, baby bok choy, Lacinto kale, and chard, along with a big bag of organic carrots, a giant leek, and a few parsnips. I plan to nourish my family the next few weeks, with an abundance of interesting and delicious vegetable salads and dishes.

With my background and experience, I sometimes forget that not everyone has the same knowledge as I. The other day, while cleaning up from a kid’s cooking class at the YMCA, an employee came in to chat. She asked me about the fresh pumpkin muffins I had made the week earlier, commenting that she had never used anything except canned pumpkin. It was an awakening for me. People are interested in learning new things when it comes to food, but they just need exposure and guidance. She left the kitchen with a recipe on how to bake a pumpkin, and I left with inspiration for this article.

There’s no need for folks to make a trek to Seattle for lovely fall vegetables, as our local markets stock most everything one needs. In season now: root vegetables such as turnips, beets, carrots, rutabaga, parsnips, and celery root, assorted leafy greens, such as kale, chard, arugula, and mustard greens, assorted winter squash, leeks, and various brassicas, such as broccoli, brussel sprouts, kohlrabi, and cauliflower.

Root vegetables are delicious in an variety of different ways. Roasting brings out their natural sweetness and individual unique flavors. Toss with olive oil, salt and pepper, bake at 350 until fork-tender and caramelized around the edges. I especially like a combination of carrots, parsnips, and beets, with fresh rosemary. Root veggies also make a beautiful nourishing addition to stews and soups. Recently I added turnips to split pea soup, following the recipe, even though I thought I didn’t like them. Turns out the flavors meld together and soften the strong taste. Celery root and rutabaga, often over looked and underappreciated, make lovely additions to mashed potatoes. To lighten up all the heavy foods of this season, blanch any of these root vegetables until just tender and chop into a small dice with some fresh herbs like parsley, cilantro, or chives, add a squeeze of lemon, olive oil, salt and pepper.

“Greens make you beautiful!”Cynthia Lair of Cookus Interruptus.com likes to say. And there is truth to that statement. Greens are rich in anti-oxidants, macro and micro-nutrients, and contribute to a healthy diet, in turn making you radiate from the inside out. Greens have gotten a bad rap, with many people’s first exposure being over-cooked-beyond-recognition versions. I prefer Lacinto kale or chard over curly kale or collards, but all of them are delicous sauteed with a little onion, garlic, and olive oil until wilted. A light drizzle of lemon juice or balsamic vinegar adds a nice finishing touch. Sliced in thin ribbons(or chiffonade), leafy greens make a tasty addition to soups or sauteed vegetable medleys. Other greens in season right now are arugula and mustard greens, both of which have interesting spicy notes. They both go beautiful in salad mixes, on your favorite sandwich, or tossed with hot pasta until just wilted.

Winter squash, rich in Vitamin A, Vitamin C, and potassium, make a beautiful healthy addition to dinnertime. With a multitude of varieties and cooking techniques, mixing it up will keep things interesting through the long cold season. Try acorn squash cut in small wedges, tossed with oil, salt and pepper, and baked until soft; there is no need to peel them, as the skin softens with baking. Butternut squash, peeled and cut into small dice saute up nicely with a variety of other vegetables and make a lovely side dish. Or boil with your favorite broth and blend with spices for a nourishing smooth soup. Bake a sugar pie pumpkin for use in quick breads or other baked goods. Cut in half, scoop out guts and bake cut-side down with a little water until soft to the touch. Scoop, mash, and use.

Leeks can be used like one would use an onion, sauteed with oil to deepen the flavor of any vegetable dish. Famously joined, leeks and potatoes work wonderfully together, for soup, baked or sauteed with a little broth or oil. For those adventurous folks, try baking trimmed leeks, cut lengthwise, cut-side down, with a glug of olive oil, salt, pepper, and maybe a bit of grated cheese.

Though it may not be a common term in most households, I like to use the word “brassica” to describe the family that encompasses the cruciferous vegetables. Broccoli and cauliflower are nice steamed until just tender and tossed with olive oil, fresh herbs, and lemon zest. Cauliflower roastes beautifully with a variety of spices, such as curry, oregano, or smoked paprika. Or do as the Italians do, and roast with bread crumbs, olive oil and parmesan cheese for califlower pangretto. Kohlrabi is a bulb-shaped, mild-flavored vegetable that adds a nice crunch to chopped salads. After peeling, I like to either grate or finely dice and combine with cabbage, carrots, parsley, and lemon for a fresh snack or side salad. Brussel sprouts are lovely roasted with bacon or shaved and sauteed with olive oil, shallots, and lemon zest. Of course, cabbage makes a beautiful coleslaw, but it also makes a delicious hot dish, braised with onion, a little broth, and slow cooked until tender.

I challenge you to keep cooking fresh seasonal produce through the fall and winter. Though it may take a little more effort and planning, I hope these ideas help to make your season delicious and nutritious. And way more interesting than thawed frozen vegetables.

If you’re the kind of cook who needs more detailed recipes than the above offers, check out one of these websites, borrow a vegetable cookbook from the library, or contact me directly for more descriptive details.

www.simplyrecipes.com

www.justvegetablerecipes.com

Recipes:

Roasted Califlower with Gremolata

• 1 small head of califlower
• olive oil
• salt and pepper
• handful of fresh parsley
• 1 lemon

Cut cauliflower into bite-sized chunks and toss with olive oil, about 2 Tablespoons. Sprinkle with salt and pepper, spread out on a cookie sheet and bake in a 350 oven for about 15-20 minutes, or until fork-tender and starting to brown on the edges.

While the califlower roasts, finely chop the parsley and place in small bowl. Zest the lemon with a microplane or the smallest grate on a box grater. Add zest to parsley and stir to combine. When cauliflower comes out of the oven, sprinkle this “gremolata” over, toss together and serve.

*Options:

Other topping choices could be pangretto, and Italian breadcrumb mixture. Toss together ½ cup breadcrumbs, ¼ cup parmesan or asiago,and a little salt and pepper. Place olive oil-tossed cauliflower in a baking pan and sprinkle with seasoned cheesy breadcrumbs(pangretto). Bake at 350 for about 15-20 or until fork-tender.

Or go International, with a curry califlower. Add 1 Tablespoon curry powder to the olive oil before tossing with cauliflower, and bake as directed above, skipping the gremolata or pangretto.

Braised Leafy Greens with Bacon

• 1 pound greens(kale, chard, collard, or beet greens)

*For vegetarians, simply omit bacon and saute onion in your favorite oil.

Here’s how:

Small dice a whole onion and saute with olive oil until translucent.  Add 1-small diced yams, leaving skin on for added fiber.  Combine well, coating all yam pieces with oil.  Cook over medium heat, cover and stir occasionally.

As this cooks, finely chop washed kale.  I prefer Lacinto kale here, but any kind works.  A half bunch, or two big handfuls is a perfect amount.  Chop 2-3 garlic cloves as well.

When the yams are almost tender, add kale and garlic and toss to combine.  Replace lid and cook another 5 or so minutes, until yams are tender and kale has wilted.  If you are working with older kale, or the yams aren’t yet cooked and things are starting to stick to the pan, add a tablespoon or so of water.

Season with salt and pepper and enjoy!

In Walla Walla, Whitehouse-Crawford is highly-esteemed as one of the only fine dining restaurants in our small rural town.  From the rumors and the menu prices posted outside, many feel it out of reach.

I started working there a few months back and didn’t know what to expect at first.  I have come to appreciate it for being less about the price and more about expertly prepared fresh, often local, foods,  made in small batches with perfect flavor combinations and beautiful attention to detail on presentation.

For those folks on a tight budget, there are options.

This Monday, November 28, 2011, Burger Night returns to Whitehouse-Crawford! They will be serving a plethora of burger options, as well as drink specials and house-made ice cream.  The atmosphere will be much lighter than a regular night in the restaurant, as the servers will not wear the usual formal affair and classic music will be replaced with rock and roll.  And the prices affordable enough to bring the whole family.

Every Sunday, Whitehouse-Crawford hosts Service Industry Night, where all items on the menu are under $10.  Try their amazing quarter pound, freshly ground, Blue Valley grass-fed beef burger, served on a Walla Walla Bread Co. roll with a side of crispy onions for only $8.  Present you food or liquor handlers card for these special prices.

For regular nights in the restaurant, there is always a bar menu, with a limited number of dishes, but at reduced prices.

These options give folks, who have been scared away from Whitehouse-Crawford by the white tablecloth and prices, a opportunity to give it a try.  I think you will come to find, like me, it’s more about the food.  Maybe it’s not somewhere you can go every week, but at least a beautiful delicious option for special occasions.