Category: Our Meals and Recipes

Above from left Ze Wei, Daniel Saunders, Lydia Hammond, and Bonnie Zion (photos by same) We chose to make chicken ramen for our first group project. We thought ramen would be a popular, affordable, and a doable entry point into cooking for our classmates in the Terroir program at Evergreen. We were not wrong, though it ended up taking hours of practice and research to make decent ramen noodles. We also realized that packing up all the kitchen stuff we needed and driving it to campus was totally possible. But unpacking, cooking, serving, and cleaning up in a 1.5 hour...

Ingredients: For the Vegetables -leeks -squash -parsnip -Sugar Loaf Chicory (found at Calliope farm stand) or another biter-sweet salad green -fermented chile paste (can be home made by mixing ground hot peppers with lots of salt like sauerkraut -or you can buy something like it at Asian grocery stores) -shallot vinaigrette (minced shallots mixed with 2 Tbs sherry vinegar and 5 Tbs good olive oil or neutral oil like canola) -salt -pepper -oil (we used Canola) For the Chicken -Alex’s chicken -Draper Ranger chicken purchased at the east side Olympia co-op -Chehalis Pastured Chicken purchased at the east side Olympia co-op -1/2c...

One way to eat Ramen: Ramen needs to be eaten when it is at its freshest, at its hottest. It defeats the purpose of ramen if you wait for it to cool down; The soup is part of Ramen noodles and Drink the soup first; otherwise the noodles would be continuing to cook in the ramen soup and get mushy; Slurping is not rude when having ramen noodles! When you slurp the noodle up, the soup comes together into your mouth! No other dishes shall be served and no conversations while enjoying a good bowl of ramen noodles. You shall hear...

When you have someone cook for you, it can be nice, but it can also just be routine. Your body needs fuel, so you go somewhere and get something to eat. Sometimes that fuel is a hurriedly eaten cheeseburger in your car during your lunch break from work. It happens to all of us, and there’s nothing wrong with it per se. But, I personally see it as an example of a meal completely lacking in emotional terroir. If you’re interested in how setting or emotion can improve the food that you eat, you could try hunting down some ingredients...

1st course:  Oysters smoked with Spicy Seattle Chai served over charcoal and smoldering seaweed For 12 people you will need: -a small bag hardwood charcoal -2 dozen medium sized oysters -1 big pinch of loose chai -a few cups of fresh clean seaweed We started by igniting the charcoal, letting it burn down, and placing it in a deep cast iron pot with a lid. After that we sprinkled tea on the coals to create smoke and placed a layer of wet seaweed on the coals to help create steam. We put the oysters on top of everything before placing...

Making this recipe teaches how to balance flavors in a broth. If the taste points of a star are sweet, sour, bitter, umami and salt, as Barb Stuckey teaches us in Taste What You’re Missing then having some emphasis on more than one of these points will give a more interesting and balanced broth. The star shape or flavor balancing of this broth emphasis Umami and salt, balanced by light sweetness and acidity. Getting a delicious savory broth is the most important part of this soup.   Ingredient list: -For The Stock- 1 whole chicken and optional extra chicken feet...