Welcome into Today’s Home Kitchen where we celebrate our passion for food and cooking. Today's home kitchens are a reflection of our communities, a blending of different cultures, flavors, textures, tastes, and foods. A celebration of the traditions of cooking and dishes that have passed down through generations.
Today's Home Kitchen focuses on the Pacific Northwest. We come from Spokane, the heart of the Inland Empire of Washington State, the land of apples, pears, salmon, Dungeness crab, wine, hops and the rolling wheat and lentil fields of the Palouse.
The Best of the Pacific Northwest-
In Today's Home Kitchen, we feature ingredients, foods, recipes and techniques that are the hallmark of cooking in the Pacific Northwest. Spring awakens with the first crop of Washington asparagus, then we move into early summer with fresh fruits and vegetables, and seafood like wild halibut and salmon.
In the Fall that means peaches and apples. Winter brings us dishes that focus on recipes from the diverse communities of the Northwest, like Asian, Indian and Latin cuisines.
The end of summer is highlighted by the iconic wild huckleberry.
Washington, America's Number One Apple State-
Coming from Washington, America's number one apple producer, we always look for new ways to add apples into our cooking. In the Kitchen, we find excitement learning why a golden delicious apple is the best variety for making a classic French Tarte Tatin.
A family of Immigrants and Farmers
My history with food and cooking comes from a family legacy rich in farming, ranching, and trade. Their generation left us with a passion for food, cooking and a deep sense of respect for the land. That passion for food, cooking and teaching home cooks come from our family of immigrants who brought the talents of cooking to the Pacific Northwest.
Mother’s family, the Pink’s, were Jewish immigrants who fled Russia in the 1870s arriving in Twin Falls, Idaho after a journey west from Ellis Island. My Great Aunt Bertie Pink was a wonderful Jewish cook who was quite adept at making fried chicken and watermelon rind pickles.
The Ross family came across the Oregon Trail and settled in Prineville, Oregon. My Grandmother Mildred Lura Ross was a wonderful cook and her skills reached far above simple farm cookery. She refused to make fudge, penuche or divinity if it was raining, claiming that the humidity would cause her candy to crystalize and the fudge wouldn’t be creamy.
Agriculture, Oregon and Cooking at Home-
Mother and Father were great influences on my passion for cooking and an appreciation of good food. Father was a graduate of the Oregon State University College of Agriculture and went on to become a Member of the Agricultural College Hall of Fame. You gain an appreciation for the land, farming and the bounty of the products when you're blessed with that heritage.
Today the talk is all about "Farm-to-Table." But when you think about it, "farm-to-table" has been a way of life and eating for generations. An appreciation for the land, environment and the foods that keep us healthy and satisfied.
I have an appreciation for sharing recipes that reflect those values in our contemporary world today. We weave family stories of eating and cooking, bringing back your memories and happy times with family and friends.
MasterChef USA on PBS-
In 2001, I entered the first “reality” cooking competition on American television, “MasterChef USA” on PBS. MasterChef is to this day one of the top-rated shows on the BBC. MasterChef USA was the American import from MasterChefUK on the BBC which still runs this day.
The competition was to name the top amateur cook in America and in the style of PBS it was based on food, cooking and recipe creation.
MasterChef led to television and radio appearances in Seattle and Portland, hosting food events in the Northwest and hosting a weekly radio program in Spokane. For nine years I was a guest host on “Sunday Morning Northwest” on KXLY-ABC 4 in Spokane.
A Passion for Teaching Home Cooks-
For 10 years I taught cooking classes at The Kitchen Engine store in Spokane. The store is filled with tools, spices, knives, pots, pans and the best cookware and bakeware to enhance the home cooks passion.
Today people have a passion for food and cooking. They're excited to taste new flavors, textures, and ingredients. There's a desire to take an old recipe and style it into a contemporary dish, along with knowledge on how to use the latest kitchen tools and gadgets.
French Bistro. Braised Beef in Red Wine, Buttered Egg Noodles with Poppyseeds and a Salad of Red Bosc Pear, Toasted Hazelnuts, Bleu Cheese and a Walnut Oil Vinaigrette.
Classic Thai Cuisine. Satay skewers with beef, pork, and chicken. Two dipping sauces, classic peanut sauce, and a refreshing mint and cilantro sauce. “Som Tum” Green Papaya Salad, a refreshing, crisp salad of green papaya, tomato, green beans, peanuts,
and a lime-chile dressing.
"Chef David was informative and friendly and provided helpful hints"--"Was the food delicious?-Yes, outstanding."
The eGullet Society of Culinary Arts & Letters-
I'm a volunteer host at eGullet, one of the first culinary websites ever created and still a worldwide leader in the discussion of food, cooking, dining, culinary travel, wines, and cocktails. Our members span the globe and include home cooks, food writers, professional Chefs, pastry artists and anyone who loves a good meal.
I host our online Cook-Off discussions where we choose a subject, Summer Salads for example, and folks are part of the discussion. Everyone shares a recipe, a memory or creates a new dish. It's always fun and we learn a lot from each other.
That's the same example we set here in Today's Home Kitchen.