Skagit, Through the Kitchen Door

11/23/2024

Just out of the oven PERFECT German rye loaves at Water Tank Bakery in Burlington.

Want to know the very best way to make or buy delicious bread in the Skagit Valley? Tune in to Mondays show at 5 PM on KSVR, 91.7 FM for our show, Skagit Valley‘s Bread Revolution”!

11/23/2024

10/28/2024

Madeline Zwergel's prize winning savory Sweetpotato Galette was FABULOUS.

Here is the recipe:
https://healthyishfoods.com/sweet-potato-turnovers-with-maple-glaze-breakfast/

Be sure to tune in Monday at 5 for the whole story.

10/22/2024

Dr. Carol Miles among the tea cultivators at WSU Northwestern Research Extension Center making the magic happen.

10/21/2024

Join us at 5 PM this Monday, on SKVR 91.7 FM, to explore the delicate and exotic crop and its journey from field to cup.

10/12/2024

Here is the radio homepage for Skagit Through the Kitchen Door. Enjoy!

KSVR Schedule Click on a program in KSVR radio’s program schedule below to get more information, including playlists for your favorite music shows. Printable Schedule [pdf]

10/12/2024

Here is a link to my previous shows. Make sure you tune in Mondays at 5 to hear Chef Sally interview the farmers of Skagit Valley.

10/12/2024

Thank you to KSVR and all my new listeners. I hope you find this show as inspiring as the region and it’s people are for me.

Tonight on Skagit Through the Kitchen Door with Chef Sally McArthur, we feature Skagit Valley’s gorgeous berries in an interview with Nancy Lazara, plus much more!

10/11/2024

Had the pleasure of visiting Margy and Chris Dariotis at La Conner Gardens in the heart of Skagit Valley today. Their passion for growing top-quality produce shines through in every row of their beautiful farm. The tomatoes are bursting with flavor, and the garlic—oh, the variety! It's the perfect example of what makes this valley such a special place for fresh, local ingredients. Margy and Chris’s dedication to their craft is truly inspiring. Stop by if you want to taste the best of what Skagit has to offer!

10/11/2024

My fab guest, Chef Nancy Lazara, gave us this sublime dessert she created celebrating raspberries and her English heritage for Metropolitan Markets in Seattle. This accidental recipe was created well over 100 years ago when the dessert was served at a sporting match between the English boarding schools Eaton and Harrow and it's been a favorite ever since. Have fun adapting it with any delicious fresh berries you can get your paws on.

Raspberry Meringue Mess
SERVES 6
This is our version of a favorite, British, summer
dessert. Prep the recipe components early in the
day and assemble the dessert just before serving
so the meringues stay crunchy.

INGREDIENTS:
1/2 cup raspberry jam
Pinch of salt
1 tablespoon Grand Marnier or orange juice
18 ounces fresh raspberries
1 1/2 ounces vanilla meringues (18 - 24 small meringues)
1 1/4 cups heavy whipping cream
1 cup sour cream
1 tablespoon orange zest
1 teaspoon vanilla extract
2 tablespoons granulated sugar
1/4 cup chopped, roasted, salted pistachios
DIRECTIONS:
1. Combine jam and salt in a small saucepan. Place over medium heat and simmer until jam melts.
Add Grand Marnier and simmer 1 minute. Remove from heat and transfer to medium bowl. Add
raspberries to jam mixture. Gently stir to coat berries with sauce.
2. Transfer meringues to rimmed baking sheet. Lightly press each cookie to break into a few pieces.
Broil until toasted and lightly browned, watching closely, 1 to 2 minutes. Set aside to cool.
3. In the bowl of an electric mixer, combine cream, sour cream, orange zest, vanilla, and sugar. Mix on medium-high until soft peaks form, about 3 minutes.
4. Into 6 serving glasses or bowls, layer half the whipped cream mixture, half the berries, and half the
toasted meringues. Repeat to make second layer. Garnish with pistachios and serve.
Amount Per Serving (based on 6 servings)
Calories: 410 Fat: 27 g Saturated Fat: 15 g Cholesterol: 75 mg Sodium: 80 mg
Carbohydrates: 41 g Fiber: 6 g Sugar: 32 g Protein: 4 g
We provide nutritional information for our delicious recipes to help you select foods that meet your health and lifestyle goals. Care has been taken to ensure the accuracy of recipes and information. Nutritional data is intended for educational purposes, and not for the diagnosis, prevention, treatment, or cure of any medical condition. Please consult your healthcare provider for specific advice on diet and health. Click here to learn how we analyze the
nutritional value of our recipes.

Raspberry Meringue Mess Recipe | Metropolitan Market https://metropolitan-market.com/recipes/6828/raspberry-meringue-mess/

08/21/2024

Chef Sally's Famous Jalapeno Jelly Recipe

Makes 6 half pint jars
1 red bell pepper
1 green bell pepper
10 mild jalapenos
1-1/2 cups white or apple cider vinegar
1/2 tsp salt
6 cups sugar
1 pouch Certo liquid pectin*

Procedure:
On a cutting board, open up the peppers and remove all the ribs and seeds. Either dice them 1/4" x 1/4"
by hand or pulse them in the food processor.
Place all ingredients EXCEPT the pectin in a large saucepan. Stir ingredients together and bring to a
slow rolling boil stirring occasionally. Boil for 10 minutes. Add the pectin, stir and return to the boil for 1
more minute.
Fill clean half pint jars leaving 1/2" headspace at the top for expansion. Making sure rims are clean, place
tops and screw rings on jars. Place jars in a water bath (large pot at a gentle boil) for 10 minutes, making
sure jars are submerged for the entire 10 minutes.
Carefully remove jars from water bath and allow to set up for 24 hours to set.
Good luck!
*Certo liquid pectin pouch is found near jello in the grocery store.