A closer look at Bellingham’s budding cider scene
Homemade pretzels entered my life when my in-laws gifted me a class at the King Arthur Baking School, at the Bread Lab in Skagit Valley. When it was time to decide which exact class, the choice to enroll in the pretzel making course was a no–brainer. The hands–on experience was fun and informative, but best of all it made…
These sautéed clams with corn and tomatoes are the perfect end-of-summer recipe.
Hands down, these are the best gluten-free pancakes around.
Think there’s nothing betta than feta? Nothing more good than gouda? If you’ve ever wondered about the people behind the cheese, here’s a look at the day-in-the-life of a Farmstead Cheesemaker.
Put your stale bread to good use with this sweet and savory Italian bread salad recipe.
Improve your metabolic health during quarantine with this Cajun shrimp recipe and list of helpful tips.
The Skagit Challenge – how many Skagit Valley growers and producers are making up your meal? This recipe counts three farmers, one rancher, and one brewer.
This delectable gluten-free cereal is a treat for your tongue and your gut.
As winter winds down and spring approaches, it’s time to seek out energizing food and drink options. That’s where this elixir comes in. Raw apple cider vinegar is a golden gift to the digestive system.
This Deconstructed Spring Roll Bowl is nourishing, full of nutrients and flavor, and is ready in less than 30 minutes.
Nutrition blogger, Cassie Elliott, invites readers to try this easy-to-prepare Pumpkin Custard, which is grain free, dairy-free, and free of refined sugar.
Nutrition blogger and food photographer, Cassie Elliott, utilizes the fresh foods of the season to create this flavorful, gluten-free dish.
Sara Southerland invites readers to try out a nutritional breakfast that’s versatile, full of greens, and topped off with a delicious lemon garlic aioli.
This month’s online exclusive is a sneak peek at our summer barbecue feature — a grilled margarita shrimp recipe that is sure to wow your guests.
Arlené Mantha, professional chef from Los Angeles, shares her favorite green smoothie so you can take a nutritional breakfast on the go.
With the coming of Spring, you’ll want to try this recipe for pickling watermelon radishes. They are nutritious and can be preserved for months.
Josh and Tomo Kramer are the founders of Cascade Shrub Farm, bringing you a healthy, refreshing, locally infused cocktail and soda mix.
Cassie Elliot remembers cooking with her grandmother, Ella Gutknecht and shares a recipe for Cauliflower and Bacon Chowder, part of her 20-Day Sugar Detox.
Barlean’s Fishery Inc. in Ferndale provides fresh seafood for healthy eating. The company also manufactures and distributes Omega 3 supplements.
Here’s a recipe from Chef Willie McWatters of Guemes Island for his Skewered Salmon & Calamari, which he makes using locally sourced ingredients.
Jenn Bachtel shares a few favorite recipes, like cold Asian salad and protein bread, as well as substitutions to keep your meals varied and nutritious.
Cassie Elliot shares her recipe for a delicious butternut squash soup with toasted pumpkin seeds. It is low carb and fits within her 20 day Sugar Detox.
This Brussels sprout salad from Samantha Ferraro of The Little Ferraro Kitchen will add Thanksgiving Flair if you’re looking for unconventional recipes.
The Lau Lau is a Hawaiian BBQ dish that may be an unconventional Thanksgiving recipe for many, but it could be the start of a new tradition!
A Filipino cuisine, Ginataang kalabasa is a squash and coconut milk is an unconventional Thanksgiving recipe that will add a splash of color to your table.
Instead of turkey, try duck this Thanksgiving! Peter McWilliams of Doe Bay Cafe shares his unconventional Thanksgiving recipe for duck.
Chef Todd Alan Martin of Hundred North hosted his German-inspired dinner on Thursday, February 22 at Judd & Black Appliance in Mount Vernon….
It is almost a cliché to describe whiskey as having a “smoky” flavor. But with the advent of infusion drinks, many different spirits seem to be getting new twists, and whiskey is no exception. Witness the concoction of vanilla bean-infused whiskey and Mexican Coke, which is Coke imported from Mexico that uses real cane sugar…
INGREDIENTS: • 2 oz fresh Dungeness crab meat • 4 oz macaroni pasta • 6 oz heavy cream • 1 oz parmesan cheese • 1 oz Stilton cheese • 1 oz crimini mushrooms • 1 ea. shallots (minced) • 2 ea. garlic (sliced) • 1 tsp butter • 2 Tbsp white wine • Salt/white pepper • 1 tsp extra virgin olive oil…
INGREDIENTS: 20 oz white chocolate chips 2 cup heavy cream 2 Tbsp granulated sugar 10 oz fresh cherries, pitted 1 cup sugar 1 cup water…
Enjoy with Castello Banfi’s Belnero, Rosso, IGT Ingredients 1 each Flat Iron Loin or 4 each 8oz Piedmontese Flat Iron (can be purchased at piedmontese.com) 4 each Kumato Tomatoes 4 springs Fresh Oregano 4 tbsp Extra Virgin Olive Oil 1 tbsp Gray Salt Salt and pepper to…
Ingredients 4 cups cream 1 cup mascarpone 1 cups sugar 1 cup honey 12 egg yolks 1 teaspoon almond or vanilla extract Process In a mixer with a whisk attachment, whisk the cream and mascarpone into medium peaks Add the honey to the cream and continue to whisk until stiff peaks form Turn the cream out into a large bowl Clean the bowl and whisk attachment then add the egg yolks and sugar-whisk until the yolks are pale…
Enjoy with Banfi’s Chianti Classico, DOCG Ingredients 1 lb Fettuccine 4 ea Yellow Bell Peppers 1 qt Heavy Cream 4 oz Pancetta Salt and pepper to taste Canola Oil or Pomace Olive Oil for coating the pepper Process Pre-heat the oven to…
Enjoy with Banfi’s Pinot Grigio, San Angelo Ingredients lb Ahi Tuna 1 tbsp Kosher Salt 1 tsp Black Pepper 2 oz Arugula Zest from 1 lemon 2 Tbsp Extra Virgin Olive Oil 2 tsp Gray Salt Canola Oil or Pomace Olive Oil for Searing Process Lay the Tuna on a cutting board…
Enjoy with Banfi’s Florus, Moscadello di Montalcino DOC Ingredients 1 cup all-purpose flour, sifted 1/8 tsp salt 1 Tbsp sugar, if used for a dessert 4 eggs at room temperature – very important 1 cup water or milk or ½ and ½ 1/2 cup butter cut into cubes Process Preheat oven to 400 Sift dry ingredients and whisk…
London Bridge 9 – Keenan’s at the Pier • 1.5 oz Bellewood Honey Crisp Vodka • .5 oz St. Germain • ¾ oz Cranberry • .5 oz Lemon juice • Few dashes of grapefruit bitters • Top off with Cock and Bull ginger beer…
Lavender Collins, by Keenan’s at the Pier • 1.5 oz BelleWood Gin • .5 oz Lavender Syrup • .5 oz Lemon juice Top off with cold soda and garnish with fresh lavender sprigs. Measure into an ice filled martini shaker then shake vigorously. The frothy libation is poured into a tall glass and served with cocktail straws.
Final Say by Keenan’s at the Pier • Wild Turkey Rye • Yellow Chartreuse • Maraschino Cherry Liqueur • Lemon Juice • Brandied Cherry for garnish Final Say is, as Kisbye points out, “fully leaded.” Keenan’s uses a Maraschino cherry…
Raspberry Tartlets from Chef Justin Hawkinson of Crave Catering FOR THE FILLING: • 3/4 cup raspberry juice (about 2 cups of fresh berries) • 1 tablespoon water • 1 cup sugar • 2 eggs • 1/4 cup butter •…
Braised Pork Shanks with Apple Mirepoix, by Chef Justin Hawkinson of Crave Catering • 6 skinless pork shanks, trimmed osso buco style • Flour for dredging • Vegetable oil, as needed • 1 lb. each: diced red onion, diced celery, diced carrot, and diced green apple • 3 oz. BelleWood Acres Apple Brandy • 1 oz. BelleWood Acres Apple Syrup • 1 gallon chicken or pork stock • “magic dust”: combine ½ cup kosher…
Nuestra Paloma by Keenan’s at the Pier • 1.5 oz El Jimador tequila • .5 oz Cynar • ¾ oz Triple Sec • .5 oz Fresh squeezed lime juice • 3 dashes of bitters to add depth and a character Nuestra Paloma is an elegant drink for those who love tequila. El Jimador is a reliable tequila to have on hand. Cynar is an Italian liqueur made from a blend of…
Creamy Polenta by Chef Justin Hawkinson of Crave Catering • 3/4 cup dry polenta (golden corn grits) • 2 cups milk • 2 cups chicken stock • 1 cup grated parmesan cheese • Salt and pepper, to taste Bring 1 cup milk and 2 cups chicken stock up to almost boiling, then…
Garden Variety by Keenan’s at the Pier • 1.5 oz BelleWood Gin • 3 or 4 fresh basil leaves • 1 oz fresh grapefruit juice • ½ fresh lime juice • ¾ oz Green tea syrup…
Northwest Oyster Stew by Chef Justin Hawkinson of Crave Catering 3 dozen cleaned Pacific oysters (ideally fresh and in-shell) 1/4 cup butter and 1 lb. butter (keep separate) 1 lb. all-purpose flour 2 fennel bulbs with tops 2 medium leeks, small chop 1/4 cup minced garlic 2 large white or yellow onions, small chop 1/2 cup BelleWood Acres Gin 1 gallon water 1 quart heavy cream salt, pepper, Tabasco, parsley, and tarragon to taste Clean, trim and small…
Recipe from Chef Justin Hawkinson of Crave Catering • Mixed greens with frisée • Finely shredded green apple and/or cucumber • Slivered almonds • Zest and juice from 2 limes • ½ cup BelleWood Acres Gin • 1 teaspoon Dijon Mustard • 1 tablespoon honey • ½ tablespoon chopped tarragon • ½ tablespoon chopped parsley • 2 cups grapeseed oil (or other neutral flavored…
Sour orange gelato, spiced dipping chocolate, and dulce-de-leche.
Banana leaf-braised Burk Ridge Farms pork shoulder, achiote-orange sauce, Samish Bay Queso Fresco, avocado, grilled orange, sopes, spiced Haricot Farms beans.
Try pairing this with Saison Du Kulshan: Farmhouse style Saison has a soft lemon and white pepper scent, light fruit flavor.
Judd & Black Appliance, Acme Farms + Kitchen, and Kulshan Brewing came together with North Sound Life for this installment of Meet the Chef, featuring Chef Andrew Clarke and his assistant Miguel Ryan. Cinco de Mayo isn’t really Mexican Independence Day, but it is the day that Mexico as an unlikely upstart knocked France on its heels and won a key battle in the war for Mexican Independence. We tend to celebrate it with bad nachos and cheap tequila, but…
Acme Farms + Kitchen Meet The Chef featuring Andrew Clarke:
Graham Cracker Crumble: 1.5 Cups graham cracker crumb 1/3 Cup of melted butter 1/4 Cup of white sugar In a metal bowl mix the graham and sugar together, slowly add the melted butter and mix thoroughly. Spread the graham mixture out on a lined cookie sheet or sheet pan and bake at 325 for 7 to 11 minutes or until golden brown. Once baked and cooled puree the mixture and reserve the fine…
Green smoothies and juices are an optimal way to get those necessary servings of vegetables. Simple cold drinks like these can provide plenty of vitamins, minerals, good fats and fiber.
Spring Parsnip soup with sauted rosemary apples and fried leeks (Vegan) Serves 8+ Soup Ingredients: • 1/2 cup almond oil • 3 onions peeled and cut into large dice • 5 lbs Parsnips • 3.5 quarts of water • 1 tsp nutmeg, ground • 1/2 cup coconut milk • sea salt and pepper Heat the almond oil in a large stock pot over medium heat. Add the onions and cook for 10 minutes. Add…
Malbec Pots de Crème 2 C Malbec 6 oz Semisweet chocolate 2 C Hazelnut butter 12 Egg yolks ½ C Sugar 3 C Milk 2 C Cream 1 tsp Salt 1 tsp Vanilla 1 tsp Espresso powder Place Malbec in saucepan, reduce at slow simmer until only 2 Tbsp remain Place hazelnut butter, and chocolate in blender cup Heat sugar, milk, and cream to scald, then temper with…
Wagyu Ribeye The Steak 8 oz Wagyu rib steak per person Pinch salt and pepper The Garlic Mash 5 Yukon gold potatoes 2 Tbsp Minced garlic 3 Tbsp Butter 2 C Heavy cream 1 C Shredded Asiago To taste Kosher salt In a heavy saucepan, add cream, butter, and garlic Reduce to heavy paste Boil potatoes until fork tender Drain,…
Dungeness Crab Cakes 2 Red bell peppers (diced) 6 Stalks scallions 1 Pinch Garlic 1 Tbsp Butter 15 Table crackers 1…
Seared Scallops and Pear Salad 20-30 Sea Scallops 20-30 strips Hickory bacon 1 Asian pear (julienne) 30 oz Organic greens 1 Grapefruit 2 Tbsp Honey 2 Tbsp Mayo 4 Tbsp Rice wine vinegar 4 Tbsp Pear puree Wrap scallops with bacon and spear with toothpick Pan sear scallops, then put in oven at 350˚until bacon…
On Nov. 13, K & L Media partnered with Judd & Black Appliance to host Executive Chef Michael Buholz from The Loft at Latitude 48.5. Buholz welcomed the small audience gathered in the showroom’s test kitchen and shared his philosophy on sourcing the best ingredients and serving only made-from-scratch sauces and dressings. As he prepared the four-course meal, Buholz entertained guests with stories from his lifelong love for cooking. Memorable childhood visits to his grandmother’s…
Regardless of religion or tradition, so many of us have memories of a special treat at the holidays. From ancient ritual to cookie…
The beloved and always appropriate cheeseboard. Most likely, you will encounter the time and place where you will have the desire or necessity to construct one. I certainly have, and never — not once — have two boards been the same. It is versatile and adaptable,…
Ten strangers met on a warm summer evening in Bellingham, WA for a night of wine, beer and cocktail pairings at The Real McCoy, which is owned and operated by in-house mixologist, Brandon Wickland. Oh sure, it would have been easier for one person to write all…
Waygu Beef Tenderloin with Smoked Pear and Truffle Demi-Glace Wagyu Beef tenderloin a Japanese-style of beef, and the most tender cut you can get. Slightly…
Pan-Seared Halibut with Pork Rillon and Stoneground Fennel Toss Peppery without being too much so, this second course was both substantial…
Warm and Cold Lamb Carpaccio Caprese Lamb Tenderloin This appetizer combines the delicacy of shaved lamb with the fresh flavors of a traditional caprese. Heirloom tomatoes add flavor…
On May 15th, Bellingham Alive and Judd & Black Appliance hosted Chef Perry Mascitti, who created a beautiful threecourse meal that drew on the seafood, meat and produce of our…
