Food for Thought: WSU chef to demonstrate recipes from new book in Wednesday webinar

Loretto Hulse, Herald staff writerMarch 25, 2014 

Crimson Spoon: Plating Regional Cuisine on the Palouse by Jamie Callison

Jamie Callison, executive chef at Washington State University's School of Hospitality Business Management, will hold a live webinar at 6:30 p.m. Wednesday.

Callison recently published a cookbook, The Crimson Spoon: Plating Regional Cuisine on the Palouse, which was a finalist in the 2014 International Association of Culinary Professionals awards. The cookbook showcases foods produced by WSU departments and regional specialties.

During the video, Callison will demonstrate three recipes from his book with help from his students. They will prepare Cougar Gold Mac 'N' Cheese, WSU Wagyu Beef Pot Roast and Crimson Fire Jalapeno Poppers.

Sign up for the free webinar at http://open.wsu.edu.

During the webinar you'll be able to use the chat box to ask questions as Callison works.

-- Give fish a chance

The National Fisheries Institute offers these tips to prepare fish and incorporate more seafood into your daily diet:

-- Substitute fish or shellfish for meat and poultry in casseroles, stir fries or salads.

-- To convert meat lovers to fish lovers, serve "meatier" fish like fresh tuna, halibut and shark, which are good marinated or with barbecue sauce and grilled or broiled.

-- Substitute seafood or shellfish once a week for several months, then gradually add a second seafood-based meal.

-- To enhance the flavor of fresh seafood, add lemon and lime juice, herbs such as dill and basil, onions or garlic.

-- Cook fish correctly. When baking fish, do it in an oven preheated to 450 degrees, cooking for 10 minutes per inch of thickness or until fish just starts to flake in the center.

-- Try poaching fish in wine and herb-seasoned broths.

-- Cheese storage tips

If you're tired of pulling out that block of cheddar only to find one end is hard and dry, or if that expensive brie always molds before you finish it off, here are some tips from the Wisconsin Milk Marketing Board:

-- Refrigerate cheese between 34 and 38 degrees. Cheese loses moisture and flavor when exposed to air, so keep it well wrapped in plastic wrap.

- Soft cheeses are best stored in clean, airtight containers.

For more tips or information on the various cheeses available, go to www.eatwisconsincheese.com.

-- Good read

-- The book: The Southern Bite by Stacey Little.

-- Cost: $25

-- Best for: Traditional Southern favorites like Pecan Chicken Salad and fried chicken to some that are sure to become new family must haves like Turnip Green Dip and Chicken Corn Chowder. These recipes are sure to be requested for every family reunion and get together.

w Loretto J. Hulse: 582-1513; lhulse@tricityherald.com

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