WATCH CHEFS NOAH GALUTEN & ERIC BAHN
A visit to BaBar in Capital Hill gives Noah an idea for a sundae inspired by Chef Eric’s signature Pandan soft serve.
WATCH BREE BUNN & CHEF ELISE LANDRY
Chef Elise Landry invites Bree into her Olympia, Washington restaurant and dishes on her love of chicories, sustainable eats, and using fresh local dairy to celebrate them both.
WATCH BREE BUNN & CHEF JASON WILSON
Gamer Bree Bunn learns a tastier way to level up when she samples the dishes that Chef Jason Wilson makes with kefir.
WATCH CHEFS RENEE & NOAH
When LA chef and author Noah Galuten goes on a quest to sample Seattle’s best eats, legendary chef and restaurateur Renee Erickson fills his belly and soul with the deliciousness of nutritious and sustainable Washington dairy.
Washington Dairy

Ingredients matter, ask any cook. Why else would so many local chefs use real Washington Dairy in their world-renowned restaurants? For dishes that are loaded with flavor, packed with health perks, and undeniably creamy, there’s nothing like real dairy.

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Any way you slice it

Slice it, melt it, shred it, or crumble it. There’s no wrong way to love Washington cheese.

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Local dairy farmers know a thing or two about feeding the needs of a growing population. As Washington grows, our dairy community will continue finding ways to reduce waste and emissions while sustaining nutrition and the care of cows.

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Greek yogurt

Packed with calcium, vitamins, and protein, there’s no smarter snack than yogurt from Washington.

A serving of dairy is rich in protein, calcium, vitamins and minerals. Even when your glass is half empty, your nourishment can be full.

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Recipes

Chef Jason Wilson’s
Kefir ranch dressing

Kefir is a fantastic probiotic drink, made with Washington Dairy, and an ingredient that can be used to bring an extra "zing" or balance to many recipes. Ranch has become that ubiquitous American ingredient that finds its way to chips, fries, omelets, sandwiches, salads and even crudite; fresh garden vegetables and a delicious dipping sauce.

INGREDIENTS:
1 pint Kefir, plain, not flavored
1 zest of 1 lemon Juice of 2 lemons
3 tbsp minced chives
3 tbsp chopped dill
¼ cup roasted garlic
3 tosp extra virgin olive oil
1 pint yogurt
1 tsp red chili flakes
¼ cup minced scallions
1 Tbsp Kosher salt

DIRECTIONS:
Saute the scallions in olive oil on medium heat for 5 minutes. Add all ingredients to a blender and puree until mixture is smooth. Adjust seasoning as needed and enjoy!

Chef Jason Wilson’s
Kefir Panna Cotta

The Panna Cotta is a wonderful chilled dessert that can be enjoyed most anytime of year. Simple fruit garnishes or a cooked compote are generally the most common way to garnish them. The use of Milk Kefir is a tasty way to strengthen the flavor and add a different dimension while still staying true to the roots of the dish, the translation being a chilled or cold milk.

INGREDIENTS:
2 cups Milk Kefir
1 cups Half n Half
2 tbsp gelatin
⅓ cup white sugar
2 tbsp vanilla paste or 1.5 tbsp vanilla extract
Zest of 2 lemons, chopped fine

DIRECTIONS:
Simmer the half n half and gelatin together to activate the gelatin and start the blooming process. In a Blender, blend all ingredients, with the half n half mix, for 30-45 seconds. Allow a couple minutes for the froth to calm and pour the mixture into glasses or molds for serving them. Distribute the mixture evenly to at least 6 glasses or vessels and chill them for 6-8 hours in refrigeration. Serve chilled and optionally with some fresh berries or fruit compote.

Chef Elise Landry’s
Toast with Ricotta, Cranberry and Bitter Greens

Making ricotta from scratch is as easy as it is delicious. Raise your toast game with a little help from Chef Elise.

RICOTTA INGREDIENTS:
2 quarts whole milk
1 quart heavy cream
1/4c lemon juice
1/4c white vinegar

PICKLED CRANBERRIES INGREDIENTS:
1c cranberries
2c Apple Cider Vinegar
1/4c sugar
1/c water
pinch of chili flake and salt

SAUTÉED GREENS INGREDIENTS:
2 tbsp Olive oil
1 tsp minced garlic
pinch of chili flake
1 tsp finely chopped anchovies
1 cup chopped dandelion greens, or other bitter winter green like radicchio or Belgian endive
lemon juice to taste

RICOTTA DIRECTIONS:

  1. Add milk/cream to a large pot. Starting at medium heat, bring the temperature up slowly, stirring regularly to prevent scorching.
  2. Using a food thermometer, slowly increase the temperature until it reaches 190°F, keeping a close eye on the dairy to prevent it coming to a boil. This will take 15-20 minutes.
  3. When the thermometer reads 190°F, turn off the heat, and stir in vinegar and lemon juice. Allow to sit for 5 minutes.
  4. Pour dairy through a cheesecloth-lined colander and allow to drain for 10 minutes.
  5. Add the curds to a mixing bowl, and using a spatula, beat ricotta until smooth.
  6. Season with salt to taste.
  7. Spread ricotta over toast, then add your favorite savory toppings. Elise sautéed chicory with olive oil and anchovy paste, and topped it with pickled cranberries.

Remember: Save the leftover whey for a delicious whey caramel! (Recipe above)

PICKLED CRANBERRIES DIRECTIONS:

  1. Bring vinegar, sugar, water, salt and chili flake up to a boil.
  2. In batches, poach cranberries in pickle liquid until they begin to pop open.
  3. Remove from pickle brine quickly to help keep their shape. This ensures pickle brine gets inside the fruit without overcooking the cranberries into a compote (which would also be delicious!).
  4. Once all cranberries are poached, pour hot pickle brine over cranberries and allow to sit overnight in the fridge.

 
SAUTÉED GREENS DIRECTIONS:

  1. In a sauté pan, heat olive oil until hot but not smoking. Sauté garlic, anchovy and chili flake until aromatic.
  2. Add greens and sauté, seasoning with salt and pepper. Allow greens to wilt slightly.
  3. Add a splash of lemon juice and turn off the heat.
  4. Check with seasoning and balance with more lemon juice, salt and pepper as desired.
  5. Arrange over toasted bread, with a generous spread of ricotta, then garnish with pickled cranberries and VOILA! Delicious, colorful and festive!

Chef Elise Landry’s
Whey Caramel

Let leftover whey go to waste? Not on Chef Landry’s watch. See how simple it is to turn the whey from her ricotta recipe into a decadently sweet caramel sauce made with no added sugar.

INGREDIENTS:
Reserved Whey from Ricotta recipe
Heavy cream (as needed)

DIRECTIONS:

  1. Pour whey into a heavy-bottomed pot and heat over medium heat. Reduce the whey until it's lost half of its volume.
  2. Add enough cream to bring the mixture back to its original volume. Reduce again. NOTE: Keep a close eye on mixture. A light boil is fine, but don’t let it boil over.
  3. Reduce the mixture until the color changes from white to golden brown, stirring often to avoid scorching.
  4. Allow to cool slightly before enjoying, or refrigerate. If refrigerated, gently warm caramel, stirring frequently until desired consistency is reached.

Chef Noah Galuten’s
Pandan Whipped Cream Sundae

If you love the soft serve ice cream at BaBar, you’ve got to try Noah’s Pandan Whipped Cream sundae. It’s crispy, it’s creamy, it’s salty, it’s sweet. And it couldn’t be easier to make.

INGREDIENTS:
½ cup unsweetened coconut flakes
½ cup sliced almonds
1 tablespoon unsalted butter
Flaky salt
1 cup heavy cream
2 tablespoons confectioner’s sugar
¼ teaspoon pandan extract
Ice cream of choice, or a mix, such as Coffee, Mint and Vanilla
1 can sweetened, condensed milk

DIRECTIONS:

  1. Place a skillet over medium-high heat to preheat for 5 minutes. Add the coconut flakes and almonds and toast, stirring frequently, until golden brown – about 4 minutes. Turn off the heat and add the butter and a pinch of flaky salt, stirring rapidly until well combined. Transfer the mixture to a bowl and set it aside.
  2. Meanwhile, in a large mixing bowl, add the heavy cream and whip it with a whisk vigorously until you have stiff peaks. Add in the sugar and pandan extract and fold it together gently with a rubber spatula to prevent deflating, until it is well mixed.
  3. Scoop ice cream into bowls, then top it generously with the pandan whipped cream. Sprinkle liberally with the coconut-almond mixture and then drizzle with sweetened condensed milk and serve immediately.