Saturday, April 19, 2014

What's Up! Magazine
Celebrating local food, farms and the DIY spirit in the great Northwest

Cooking

Some like it hot: Bold recipes to spice up the kitchen

Mar 7th, 2014 | By
Some like it hot: Bold recipes to spice up the kitchen

by Mary Ellen Carter Citrus abounds in the grocery stores, pineapples are available, and rum is always handy. This means – cue the steel drums – let’s spice it up in the kitchen, break out rum cocktails and feel the warm trade winds – let’s eat like the islanders in the Caribbean. With the strong
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Bow Hill Blueberries’ Seahawks-inspired smoothie and cocktail

Feb 1st, 2014 | By
Bow Hill Blueberries’ Seahawks-inspired smoothie and cocktail

For those looking for a healthy smoothie and delicious cocktail to celebrate the Seahawks in the Superbowl, try these two recipes courtesy of Susan Soltes, co-owner of Bow Hill Blueberries in Bow. The Seahawks are served Bow Hill Blueberries in their team kitchen. “When I learned that the Seahawks’ head chef had the mission to
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The basics of braising

Jan 5th, 2014 | By
The basics of braising

by Mary Ellen Carter There is something comforting about the gently captivating aromas that promise something rich and satisfying at the end of an afternoon. Cooking low and slow heightens the anticipation of gathering around the table especially this time of year. Braising is a cooking method where the meat or vegetables are browned over
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Baked greens and pork loin

Nov 5th, 2013 | By
Baked greens and pork loin

by Mary Ellen Carter A Tribute to Marcella Hazen Often referred to the “godmother” of Italian cooking Marcella Hazen, passed away last month at the age of 89.  She is credited with bringing true Italian cuisine from the Emilia Romagna region of Italy to the U.S. She started teaching in the early 70’s in New
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Fall meal: Pork, pears and salad

Oct 1st, 2013 | By
Fall meal: Pork, pears and salad

by Mary Ellen Carter With the fall season comes the desire for warm comfort foods that celebrate the season and sooth the soul. The following recipes are easy to make and conttribute to a wonderful meal. The seared pork tenderloin is a total of four ingredients, plus salt or pepper to taste, and makes a
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On the grill: Easy spice rubs

Jul 2nd, 2013 | By
On the grill: Easy spice rubs

by Jessamyn Tuttle The great thing about grilling is that it can be so simple – a lamb chop or a bunch of asparagus rubbed with salt, pepper and a little olive oil can be fabulous and needs no embellishment, and no particular recipe. But maybe you want to switch things up, add flavors that
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Turnip time

May 2nd, 2013 | By
Turnip time

by Jessamyn Tuttle The first farmer’s markets in early spring are frequently a little monotonous: greens, radishes, some more greens, asparagus if you’re lucky, and probably quite a few bunches of what look like huge white radishes, but are actually Japanese turnips. If your idea of a turnip is the big spicy purple-topped variety sold
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Savory tarts: Filled with tastes of spring

Apr 3rd, 2013 | By
Savory tarts: Filled with tastes of spring

by Tina Hoban This week, as I passed by our asparagus patch, I saw the little green tips of the asparagus plants pushing through the layers of hay that had kept them warm through the winter. Their emergence as our first crop of the year is a welcome sign of things to come, and after
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Dishes for St. Patrick’s Day

Mar 5th, 2013 | By
Dishes for St. Patrick’s Day

by Jessamyn Tuttle Saint Patrick’s Day is coming, when everyone is Irish for a day. You can color your beer green and wear funny hats if you must, but you can also celebrate with good, home-cooked Irish cuisine (hold the green dye). The traditional foods of Ireland are perfectly suited to our cold, wet springs
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Valentine’s dinner for two

Feb 1st, 2013 | By
Valentine’s dinner for two

by Tina Hoban They say that the way to a man’s heart is through his stomach, and I would argue that it is also the way to a woman’s. Who wouldn’t love it if someone took the time to plan and prepare a gorgeous meal for them? Valentine’s Day is a perfect excuse to show
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