The Story Behind the "M"

The "M" is 620 feet above the Missoula Valley floor. It is 125' feet long and 100' feet wide. University of Montana forestry students cut the switchbacks into the side of the hill in the early 1900's. The first "M" was assembled out of whitewashed rocks in 1909, and given a fresh coat of paint by freshmen every year, until 1968, when all those rocks were cemented together with concrete.

Photo by Nelson Kenter, kenterphotography.com

Posts Tagged ‘recipes’

Mongolian Beef

By KATIE WORKMAN - This dish reminds me of something you might get at an old-school Chinese restaurant. I'm earmarking it for my kids for Halloween--before the sugar-palooza.... more

Huckleberry Bread Pudding

By HOWARD KARP - In my favorite version of bread pudding, the bread is suspended in a rich custard and scattered with one deep purple huckleberries from our local forests.... more

Apple Crumble

By MELISSA D'ARABIAN - Apple crumble is an ideal way to capture the flavors and toasty aroma of rich pies and tarts a little more healthily.... more

Pork Schnitzel with Cucumber Salad

By KATIE WORKMAN - The tangy, quickly pickled cucumbers and onions make a great counterpoint to the lightly fried pork cutlets.... more

Spicy Sauteed Fish with Mango Salsa

By SARA MOULTON - In this recipe, the fiery Creole spice mix is countered by the natural sugars built into the pineapple mango salsa.... more

Deviled Burgers

By KATIE WORKMAN - A burger with a bit more zing, more interest, more panache.... more

Blueberry Pie with French Toast Crust

By SARA MOULTON-This simple summer dessert is a happy marriage of blueberry pie and French toast with a little cinnamon sugar sprinkled on top.... more

Pasta with Sauteed Kale, Bread Crumbs

By KATIE WORKMAN-This recipe is elevated and made super-amazing by the topping of Parmesan-infused fried fresh bread crumbs... more

Shrimp Salad with Spicy Orange Dressing

By SARA MOULTON-Summer’s here and the time is right for summer salads gussied up with light proteins.... more

Flourless Chocolate Cake

By DEBORAH MISIK-This flourless chocolate cake is rich, dense and a perfect fix for your chocolate craving.... more

Summer Scones

By MANDA HUDAK-I love scones! This version includes the lovely floral aroma of cardamom, the fresh sweetness of strawberries and apricots and the crunch of roasted pistachios.... more

Coffee-Rubbed Flat Iron Steak

By LOUIS BERTINO- This dish is not overly complicated or fussy, making it the perfect dish to try at home.... more

Salmon with Miso and Lime Juice

By MELISSA D’ARABIAN- Grilled salmon is an incredibly versatile blank canvas that you can use in everything from light salads to heady curries to spicy tacos.... more

Reuben Pizza

By SARA MOULTON- This is not your typical pizza. Essentially it’s a Reuben sandwich that swaps out rye bread for pizza dough.... more

Fresh Pesto and Grilled Chicken Sandwich

By JESSICA BUSH- If you’re looking for a summer comfort food that leaves no guilt, this recipe for a fresh pesto and gilled chicken sandwich is perfect.... more

Gouda Crème Brulée Cheese Tuiles

By MICHAELLA IRLBECK - Crème brulée is typically associated with dessert and a sweet burnt sugar top. Until recently, I had never made a savory crème brulée, and I was very skeptical.... more

Baked Muffin Frittatas

By ELIZABETH KARMEL - These 'egg muffins' are perfect for entertaining and any leftovers turn a grab-and-go breakfast into a treat.... more

Wild Salmon Confit with Ramp Pesto

By LOUIS BERTINO - The salmon is poached instead of seared, giving it a very delicate and sophisticated appearance and texture.... more

Black Bean and Mango Salad

By MELISSA D’ARABIAN- In this week’s recipe, I pair black beans with fresh mango and the result is spectacular... more

Chocolate Lava Cake

By MICHAELLA IRLBECK- Ever needed a quick chocolate fix? An extremely easy and tasty dessert that is sure to blow the socks off of your dinner guests.... more

A Step-By-Step Guide to Building a Lasagne

By BOB ZIMORINO - The purpose of this photo journal is to demonstrate how to build a lasagna.... more

Tuscan Kale with Olives and Beans

By MELISSA D’ARABIAN - News flash: Kale is still in. It’s still one of the nutritional highlights in my crisper drawer, and winter is its peak season.... more

Arbequina Olive Oil Cake with Strawberry Compote

By DEBORAH MISIK - Recipe from a book written by FVCC Executive Chef Howard Karp’s son-in-law, Dominic Orsini, the winery chef at Silver Oak Cellars in Napa... more

Ginger Cake with Lemon Swiss Buttercream Frosting

By DEBORAH MISIK - The lightness and creaminess of the buttercream against the rich moist dense cake will excite your palate.... more

Apple Rose Tart

By MANDA HUDAK - Serve with vanilla ice cream or caramel sauce.... more

Pork Brassica

By MANDA HUDAK - Winter reminds me of the brassica family of veggies including cabbages, cauliflower, Brussels sprouts, kale and kohlrabi.... more

Sweet Potato Spoonbread

By KATIE WORKMAN - Spoonbread is a perfect holiday side; a pudding-esque interpretation of grits; a softer version of cornbread; perfection alongside a roast of any kind.... more

Caponata

By MANDA HUDAK - Dish comes from the southern Italian island of Sicily and capitalizes on their natural sources of eggplant and peppers.... more

Chicken with Spinach in Creamy Sauce

By KATIE WORKMAN - You can fuss all you want with fancier dishes, exotic ingredients and new techniques, but when in doubt, choose comfort food.... more

Mexican Tortilla Chicken Soup

By KATIE WORKMAN - I find it a source of great comfort that pretty much every culture, every cuisine has its own interpretation of chicken soup. The Mexican version in particular speaks to me.... more

Carrot and Quinoa Mini-Muffins

By MELISSA D'ARABIAN-These carrot and quinoa mini-muffins can be kept in the freezer in resealable plastic bags for last minutes snacks.... more

Summer Squash ‘Pasta’ Dish

By SARA MOULTON - Taking advantage of squash's bounty: Here I slice the squash into long ribbons and employ it as “pasta.”... more

Asian Beef and Mushroom Burgers

By KATIE WORKMAN - What if you could have the taste and juiciness of beef bugers while cutting back on a bit of the fat? The answer: Add in some mushrooms.... more

Carne y Frijole Cazuela (Beef and Bean Casserole)

By Bob Zimorino - This dish took me about 45 minutes start to finish and is one of my favorites.... more

Summer Sauces

By MANDA HUDAK - These two sauces are inspired by that tradition. Each is easy to prepare and designed to showcase the sweet and tangy flavors of summer. Both can be served hot or cold with a host of options.... more

Crispy Buttermilk-Soaked Pork Chops

By SARA MOULTON - Summertime and the living is easy. Dinners can be casual, thrown together at the last minute. But when the kids start heading back to school, it’s time to switch gears.... more

Creamy Buffalo Potato Salad

Looking ahead to the Fourth of July and its picnics, I wondered what would happen if I Buffalo’d some potato salad.... more

Sea Scallops with Brown Butter Potato Cream

By JONATHON HARTIG - Restaurants like Restaurant Martin inspire me to look at and appreciate food for its beauty and simplicity.... more

Bourbon-Fried Pound Cake

By ALISON LADMAN - When we first encountered deep-fried, bourbon-soaked Twinkies, we were a little smitten. Until, that is, we realized we could do so much better.... more

Spring Moussaka

By MANDA HUDAK - Moussaka, the traditional Greek casserole, layers ground lamb seasoned with oregano, cumin, cinnamon, garlic and mint and crispy eggplant with a rich spiced cream sauce.... more

Butter Roasted Radishes

By ALISON LADMAN - Easter sides are depressingly predictable. Why not try something different..like these roasted radishes with tarragon and lemon.... more

Montana Lentil Chili

By MANDA HUDAK - A vegetarian friend asked me for the lentil chili recipe. I am excited to share this recipe because it will be even better with lentils grown right here in Montana.... more

King Cake

By MICHAELLA IRLBECK - Students at The Culinary Institute of Montana at Flathead Valley Community College celebrated Mardi Gras.... more

Dungeness Crab Arancini

By JONATHON HARTIG-I enjoy making food that can be altered to fit a cuisine, taste preference or dietary need. Arancini fits that bill. ... more

Snickerdoodles

By CHEF TRACY DARUE - People have different tastes in cookies. Some like them flat and crisp, while others like them soft and chewy. Here's a recipe that combines both.... more

30 Day Declutter Challenge

By ERIN TURNER- February is my month for some serious decluttering--but doing a whole house can be overwhelming. So why not break it down by room?... more

Zim’s Chili

By BOB ZIMORINO - There is chili and then there is chili. It is one of those dishes that almost anyone that cooks probably has a version of. This is my ground beef chili.... more

Fresh Alaskan Halibut with Savory Sauce

The combination of fresh Alaskan halibut and savory sauce produces phenomenal flavors By CHEF HOWARD KARP for the Flathead Beacon Of all of my Mediterranean fish recipes, this one is my favorite. The combin... more

The Veggie Bowl

By MANDA HUDAK-In 2016 I propose that we recognize that food is really most delicious and healthful in its natural form, without all those added preservatives, chemicals and processed sugars.... more

Roasted Garlic Tomato Soup in Puff Pastry

By CHEF HOWARD KARP-This soup has all the flavors, aroma, and presentation for a perfect winter entertaining dish.... more