January 2014 Recipes

Brined Roasted Chicken with White Wine Jus

Brining poultry and meats before roasting is an age-old technique that adds moisture and enhances taste. Despite the saltiness of the brine, the result is not an overly salty bird but rather increased juiciness and a fuller flavor. The optimum soaking time for a large roasting chicken is four hours, but even a shorter time in the brine will make a flavorful difference. Accompany the chicken with roasted mixed root vegetables.

Recipes by Michael Mettler / Photos by Steve Lenz [more]



Tart shell:

  • 200 grams (1 cup) flour
  • 100 grams (3.5 ounces) cold butter, cubed
  • 60 milliliters (2 ounces) cold water
  • 5 grams (1/2 teaspoon) salt [more]

Underground Dining: The West’s Next Great Frontier

By Michael Mettler / Photos by Steve Lenz

“Canning is the new cupcake!” exclaims the woman next to me.

Our conversation meanders here after a friendly arm-wrestling match to determine who would get the last lamb slider (featuring house-made pickled red onions) of the cocktail hour, a not-so-brief history of flamenco (with dance lessons, of course) by host Julia Russell, and a lively debate about the ethics of foie gras. We’re definitely having fun. [more]

Pairing Wine, Food and Music For a Great Cause

By Robin Hamilton / Photos by Linda Herbert

Providence St. Mary Medical Center is determined to make its Gran Fondo, which benefits cancer patients with special needs, a fun fundraiser.  [more]

What’s That Crop?

By Karlene Ponti / Photos by Steve Lenz

Walla Walla Valley farmers produce a wealth of crops, creating a sustainability few other regions can boast. [more]

Recipe: Bread-and-Butter Pickled Onion Relish

Bread-and-Butter Pickled Onion Relish
Contributed by Alex English
These pickles are good on the occasional burger, or on a hot dog, in lieu of sauerkraut. I’ve enjoyed them frequently over rice, with a fried egg and some soy sauce. [more]

Gleaning Is the New Black

By Robin Hamilton / Photos by Steve Lenz

Jean Wilkinson bends, moves the crushed yellow stalks of the onion to the right, and pulls. Two quick clips with her scissors, and she has her prize: an ever-so-slightly pockmarked Walla Walla sweet onion. She pops it into her bucket and moves on. [more]