Champagne Poached Alaska Salmon - 6.00
INGREDIENTS
4 Alaska salmon steaks or fillets, 6 to 8 ounces each, skin and bones removed
2 cups champagne
1/4 cup fresh lime juice
4 slices red onion
1 tablespoon capers, optional
4 sprigs fresh tarragon
1/2 cup Honey-Dijon mustard
1-1/2 teaspoons fresh taragon, chopped
Salt and pepper, to taste
Mix together mustard and chopped tarragon, set aside.
Season salmon steaks/fillets lightly with salt and pepper. Place in a pan just large enough to hold the salmon in 1 layer. Add the champagne, lime juice and just enough water to cover the fish.
Remove the fish and bring the liquid to a boil. Return the salmon to the pan. Top each with a onion slice, capers and tarragon sprig. Reduce heat to a simmer, cover pan with foil and poach at no more than a simmer for 6 to 10 minutes, depending on the thickness of the salmon.
Remove salmon from the liquid and place on 4 warm serving plates. Top each piece of fish with 1-ounce of the mustard mixture and serve.
Makes 4 servings
INGREDIENTS
4 Alaska salmon steaks or fillets, 6 to 8 ounces each, skin and bones removed
2 cups champagne
1/4 cup fresh lime juice
4 slices red onion
1 tablespoon capers, optional
4 sprigs fresh tarragon
1/2 cup Honey-Dijon mustard
1-1/2 teaspoons fresh taragon, chopped
Salt and pepper, to taste
Mix together mustard and chopped tarragon, set aside.
Season salmon steaks/fillets lightly with salt and pepper. Place in a pan just large enough to hold the salmon in 1 layer. Add the champagne, lime juice and just enough water to cover the fish.
Remove the fish and bring the liquid to a boil. Return the salmon to the pan. Top each with a onion slice, capers and tarragon sprig. Reduce heat to a simmer, cover pan with foil and poach at no more than a simmer for 6 to 10 minutes, depending on the thickness of the salmon.
Remove salmon from the liquid and place on 4 warm serving plates. Top each piece of fish with 1-ounce of the mustard mixture and serve.
Makes 4 servings
Dori's Mexican-Alaskan Chicken Pie - 5.00
This recipe comes from Brenda and Dori, and they both say it is truly an Alaskan-born recipe!
INGREDIENTS
4 tortilla shells
4 chicken breast
1 can choppped green chilies
6 green onions, chopped
4 Roma tomatoes
1 (16-ounce) carton sour cream
1 cup shredded Cheddar cheese
1 teaspoon ground cumin
Bake chicken breasts for 1 hour at 350 degrees. Cool and cube into 1 to 2-inch pieces. Increase oven temperature to 375 degrees.
Grease a 10-inch pie plate and layer the 4 tortilla shells. Set aside.
In a large mixing bowl combine sour cream, cumin, green chilies, tomatoes, and 3/4 cup of Cheddar cheese. Then add cubed chicken. Pour into the prepared pie plate. Sprinkle with remaining Cheddar cheese, or more if you like. You can also add some cruched up tostidos for presentation.
Bake at 375 degrees for 1 hour. Remove from oven and place on cooling rack and let stand for at least 15 minutes before cutting. Serve with Refried Beans.
Ground Fillet of Moose - 7.00
INGREDIENTS
1 pound ground fillet of moose
4 crushed bay leaves
Coarsely ground black pepper
Pinch of paprika
1 tablespoon chives
1 tablespoon finely chopped parsley
1 large stalk celery, finely chopped
2 shallots, finely chopped
8 slices bacon
1/4 cup butter
1/4 cup red wine or apple cider vinegar
1 tablespoon coffee, optional
Sprinkle the ground moose with the spices and herbs and mix with the celery and shallots. Divide the meat into 4 parts and shape it into 4 large patties about 1-1/4 inches thick.
Wrap 2 slices of bacon around each patty and secure them with toothpicks. Sauté the meat patties in 2 tablespoons butter, at high temperature, then lower the heat and continue cooking to rare or medium according to taste.
Remove patties from the skillet and make a sauce with 2 tablespoons butter and red wine. You may add 1 tablespoon coffee, if you desire.
Makes 4 servings
NOTE - This is excellent served with Alaskan wild mushrooms, non-poisonous of course!
This recipe comes from Brenda and Dori, and they both say it is truly an Alaskan-born recipe!
INGREDIENTS
4 tortilla shells
4 chicken breast
1 can choppped green chilies
6 green onions, chopped
4 Roma tomatoes
1 (16-ounce) carton sour cream
1 cup shredded Cheddar cheese
1 teaspoon ground cumin
Bake chicken breasts for 1 hour at 350 degrees. Cool and cube into 1 to 2-inch pieces. Increase oven temperature to 375 degrees.
Grease a 10-inch pie plate and layer the 4 tortilla shells. Set aside.
In a large mixing bowl combine sour cream, cumin, green chilies, tomatoes, and 3/4 cup of Cheddar cheese. Then add cubed chicken. Pour into the prepared pie plate. Sprinkle with remaining Cheddar cheese, or more if you like. You can also add some cruched up tostidos for presentation.
Bake at 375 degrees for 1 hour. Remove from oven and place on cooling rack and let stand for at least 15 minutes before cutting. Serve with Refried Beans.
Ground Fillet of Moose - 7.00
INGREDIENTS
1 pound ground fillet of moose
4 crushed bay leaves
Coarsely ground black pepper
Pinch of paprika
1 tablespoon chives
1 tablespoon finely chopped parsley
1 large stalk celery, finely chopped
2 shallots, finely chopped
8 slices bacon
1/4 cup butter
1/4 cup red wine or apple cider vinegar
1 tablespoon coffee, optional
Sprinkle the ground moose with the spices and herbs and mix with the celery and shallots. Divide the meat into 4 parts and shape it into 4 large patties about 1-1/4 inches thick.
Wrap 2 slices of bacon around each patty and secure them with toothpicks. Sauté the meat patties in 2 tablespoons butter, at high temperature, then lower the heat and continue cooking to rare or medium according to taste.
Remove patties from the skillet and make a sauce with 2 tablespoons butter and red wine. You may add 1 tablespoon coffee, if you desire.
Makes 4 servings
NOTE - This is excellent served with Alaskan wild mushrooms, non-poisonous of course!
Lemon Garlic Alaska Salmon - 7.00
INGREDIENTS
2 tablespoons butter*
2 teaspoons minced garlic
1 teaspoon lemon pepper
2 (4 to 6-ounce) Alaska Salmon fillets or steaks, thawed if frozen
Lemon juice
Lemon wedges
Melt butter in a large skillet over medium-high heat. Stir in garlic.
Season salmon on both sides with lemon pepper. Place salmon in pan and cook for 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Turn salmon halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving. Garnish with lemon wedges.
Makes 2 servings
*NOTE - Olive oil may be substituted for the butter.
INGREDIENTS
2 tablespoons butter*
2 teaspoons minced garlic
1 teaspoon lemon pepper
2 (4 to 6-ounce) Alaska Salmon fillets or steaks, thawed if frozen
Lemon juice
Lemon wedges
Melt butter in a large skillet over medium-high heat. Stir in garlic.
Season salmon on both sides with lemon pepper. Place salmon in pan and cook for 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Turn salmon halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving. Garnish with lemon wedges.
Makes 2 servings
*NOTE - Olive oil may be substituted for the butter.
Moose Meatballs - 5.00
As with other moose recipes, if you don't have moose meat, substitute beef - or move to Alaska! The dehydrated onion bits leave a slightly crisp surface on the meatballs. Serve the meatballs with wide egg noodles or rice.
INGREDIENTS
1 pound ground moose meat or beef
1 large tart green apple, such as Granny Smith, peeled, cored, and shredded
Salt and freshly ground pepper, to taste
3 tablespoons dehydrated onion bits
1/2 cup Italian seasoned bread crumbs
3 tablespoons olive oil
3/4 cup dry red wine
1/4 cup water
2 (8-ounce) cans tomato sauce
1 teaspoon dried rosemary
In a large bowl, combine the moose meat, apple, salt, pepper, and onion bits. Mix and shape into 1-inch balls.
Roll the balls in the bread crumbs. Heat the oil in a large, heavy skillet. Add the meatballs and cook over medium heat until evenly browned. Drain off any excess oil.
Mix together wine, water, tomato sauce, and rosemary. Pour over the meatballs, cover, and simmer 20 to 30 minutes. Serve warm.
Makes 16 to 20 meatballs
As with other moose recipes, if you don't have moose meat, substitute beef - or move to Alaska! The dehydrated onion bits leave a slightly crisp surface on the meatballs. Serve the meatballs with wide egg noodles or rice.
INGREDIENTS
1 pound ground moose meat or beef
1 large tart green apple, such as Granny Smith, peeled, cored, and shredded
Salt and freshly ground pepper, to taste
3 tablespoons dehydrated onion bits
1/2 cup Italian seasoned bread crumbs
3 tablespoons olive oil
3/4 cup dry red wine
1/4 cup water
2 (8-ounce) cans tomato sauce
1 teaspoon dried rosemary
In a large bowl, combine the moose meat, apple, salt, pepper, and onion bits. Mix and shape into 1-inch balls.
Roll the balls in the bread crumbs. Heat the oil in a large, heavy skillet. Add the meatballs and cook over medium heat until evenly browned. Drain off any excess oil.
Mix together wine, water, tomato sauce, and rosemary. Pour over the meatballs, cover, and simmer 20 to 30 minutes. Serve warm.
Makes 16 to 20 meatballs
Pan Poached Salmon Piccata - 9.00
INGREDIENTS
1/2 cup water
2 teaspoons lemon juice
1/8 teaspoon chicken broth graules
2 (4 to 6-ounce) Alaska Salmon steaks or fillets, thawed if frozen
1 tablespoon butter
1 tablespoons capers
Black pepper, to taste
Chopped parsley, for garnish
Cooked noodles, optional
Bring water and lemon juice to a boil in a medium-sized skillet. Stir in chicken granules. Reduce heat to a simmer and place salmon in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Remove salmon from pan; keep warm.
Boil remaining liquid in pan until it reduces to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.
Serve on a bed of cooked noodles, if desired.
Makes 2 servings
NOTE - Recipe may be easily doubled.
INGREDIENTS
1/2 cup water
2 teaspoons lemon juice
1/8 teaspoon chicken broth graules
2 (4 to 6-ounce) Alaska Salmon steaks or fillets, thawed if frozen
1 tablespoon butter
1 tablespoons capers
Black pepper, to taste
Chopped parsley, for garnish
Cooked noodles, optional
Bring water and lemon juice to a boil in a medium-sized skillet. Stir in chicken granules. Reduce heat to a simmer and place salmon in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Remove salmon from pan; keep warm.
Boil remaining liquid in pan until it reduces to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.
Serve on a bed of cooked noodles, if desired.
Makes 2 servings
NOTE - Recipe may be easily doubled.
Pan-Seared Alaska Salmon with Orange Vinaigrette - 7.00
INGREDIENTS
4 Alaska salmon fillets or steaks, 6 to 8-ounces each
1 cup orange juice
1-1/2 tablespoons red onion, minced
1-1/2 tablespoons lime juice
1 teaspoon Honey-Dijon mustard
1 teaspoon chili powder
1/2 cup fat-free Italian salad dressing
4 teaspoons fresh cilantro, chopped
1 tablespoon olive oil
Salt and pepper, to taste
SAUCE - Cook orange juice in a small saucepan over medium-high heat until it is reduced to the consistency of syrup, (makes about 1/4 cup); let cool slightly. Place onion, lime juice, mustard and chili powder in a blender; add cooled syrup. Blend 30 seconds. Then, with blender running, slowly drizzle in the salad dressing so that the mixture emulsifies.
SALMON - Preheat oven to 400 degrees.
Lightly season the salmon fillets or steaks with salt and pepper. Heat an oven-proof sauté pan 2 minutes; then add 1 tablespoon olive oil. Sear the salmon steaks/fillets on 1 side for 2 to 3 minutes. Turn over and place the entire pan into the oven. Bake 4 to 8 minutes, or until fish flakes easily when tested with a fork.
To serve, make a 1-ounce pool of the Orange Vinaigrette Sauce in the center of 4 plates. Top with the salmon fillets/steaks and garnish with 1 teaspoon chopped cilantro.
Makes 4 servings
Poached Alaska Salmon with Sun-Dried Tomato and Ginger Sauce - 7.00
INGREDIENTS
4 Alaska salmon fillets or steaks, 6 to 8-ounces each, thawed if frozen
10 sun-dried tomatoes, oil packed, diced
2 cloves garlic, chopped
1/2 cup milk
2 tablespoons dry sherry
1 teaspoon fresh ginger, grated
2 teaspoons cornstarch
1/4 cup water
2 green onions, minced
Salt and pepper, to taste
Place 3/4 cup water, the garlic and a pinch of pepper into a large skillet; bring to a boil. Add the Alaska salmon fillets or steaks to the skillet, in 1 layer; reduce heat to a simmer, cover tightly and cook 3 minutes.
Turn the fillets/steaks over, cover, and cook until fish flakes easily when tested with a fork, approximately 4 to 6 minutes, depending on the thickness of the fish. Remove fillets/steaks from skillet and drain well. Place on a plate, cover, and hold in a warm place.
Increase the heat on the poaching liquid to high and reduce the liquid by half, stirring frequently. Reduce heat to simmer, whisk in the milk, sherry, tomatoes, and ginger. Mix cornstarch with 1/4 cup water; slowly pour this mixture into the poaching liquid. While whisking, bring the poaching liquid to a simmer and cook until thickened. Taste, adjust salt and pepper as needed.
Return salmon fillets/steaks to poaching liquid and heat through, about 2 minutes. Remove salmon from pan, placing on 4 warm serving plates. Top each fillet/steak with tomato ginger sauce, garnish with green onion and serve.
Makes 4 servings
Savory Gruyére Cabbage Loaf - 8.00
In the deep Alaskan winters, lettuce is virtually unavailable. Cabbage is the mainstay, lasting all winter in a root cellar. This loaf can be served as a vegetable side dish or an entrée. Slice it into 2-inch wedges, dolloped with sour cream, and serve it with smoked pork chops.
INGREDIENTS
1 head green cabbage, 2 to 3 pounds
3 tablespoons unsalted butter
2 tablespoons canola oil
1/4 cup diced yellow onion
Salt and freshly ground pepper, to taste
3 eggs
1/2 cup heavy cream
1/2 cup shredded Gruyére cheese
1 tablespoon crushed caraway seeds
3/4 cup fresh rye bread crumbs
Preheat oven to 375 degrees. Grease a standard 5 x 9 x 3-inch loaf pan. Wash, dry, and quarter the cabbage. Slice the cabbage into 1/4-inch strips.
Heat the butter and oil in a large sauté pan. Add the onion and sauté over medium heat until the onion is slightly translucent, 5 to 7 minutes. Add the cabbage and stir well to coat the contents of the pan with the butter and oil. Cover the pan and simmer until the cabbage is wilted and has released its liquid. Remove the cover and cook over medium-high heat for 2 to 3 minutes to evaporate the moisture from the pan. Remove the cabbage from the heat and season to taste with salt and pepper.
In a medium mixing bowl, beat the eggs and cream together. To the cabbage, add the Gruyére cheese, caraway seeds, egg mixture, and 1/4 cup of the rye crumbs.
Place the cabbage mixture into the buttered loaf pan. Press the remaining 1/2 cup rye crumbs onto the top of the loaf. Place the loaf on the middle rack of the oven and bake for 40 to 45 minutes. The loaf should be fairly firm to the touch and golden brown on top. Let stand for 20 minutes before slicing.
Makes 6 to 8 servings
Scallops In Cream Sauce with Spinach Fettucine - 6.00
INGREDIENTS
1 ounce mushrooms, sliced
1/2 ounce butter
4-ounces Alaska scallops, thawed
4-ounces Cream Sauce
1-1/2 cups spinach fettucine noodles, cooked al dente
Parmesan cheese, grated
Parsley, chopped
Sauté mushrooms in butter about 1 minute. Add scallops and continue cooking 2 to 3 minutes or just until flesh is opaque. Add Cream Sauce; bring to a simmer and cook 1 minute. Arrange well-drained noodles on serving plate and top with creamed scallops. Garnish with cheese and parsley.
Makes 1 serving
Smoked Pork Chops with Braised Sauerkraut and Apples - 7.00
This is a basically quick dish for that last minute company.
INGREDIENTS
6 smoked pork chops, 1/2-inch thick
Salt and freshly ground pepper, to taste
3 tablespoons unsalted butter
2 medium onions, peeled and sliced into thin rings
2 medium tart apples, such as Granny Smith, peeled, cored, and sliced thin lengthwise
1 quart sauerkraut, 4 cups
2-1/2 cups homemade or canned chicken stock
1 tablespoon caraway seeds
Preheat oven to 350 degrees. Sprinkle pork chops with salt and pepper. Heat the butter in a large skillet over medium heat. Add the pork chops and brown, turning once. Remove the chops and keep warm.
Add the onions and apples to the skillet, adding a little more butter if needed. Sauté until the onions are softened. Remove the pan from the heat. Remove the apples and onions from the skillet.
Drain and rinse the sauerkraut. Press out any excess moisture. Place the sauerkraut and 1/2 cup of the chicken stock in the skillet and simmer over medium heat until the stock reduces. The sauerkraut should wilt a little as it cooks. Sprinkle with a little of the caraway seeds.
Turn the sauerkraut into a large, buttered, ovenproof casserole. Arrange the pork chops on top of the sauerkraut. Spread the onion and apple mixture on top of the pork. Pour the remaining 2 cups chicken stock over all. Sprinkle the remaining caraway seeds on top.
Cover the casserole with a lid or aluminum foil. Place on the center rack of the oven. Bake for 25 minutes, or until the excess moisture is absorbed.
Makes 4 to 6 servings
INGREDIENTS
4 Alaska salmon fillets or steaks, 6 to 8-ounces each
1 cup orange juice
1-1/2 tablespoons red onion, minced
1-1/2 tablespoons lime juice
1 teaspoon Honey-Dijon mustard
1 teaspoon chili powder
1/2 cup fat-free Italian salad dressing
4 teaspoons fresh cilantro, chopped
1 tablespoon olive oil
Salt and pepper, to taste
SAUCE - Cook orange juice in a small saucepan over medium-high heat until it is reduced to the consistency of syrup, (makes about 1/4 cup); let cool slightly. Place onion, lime juice, mustard and chili powder in a blender; add cooled syrup. Blend 30 seconds. Then, with blender running, slowly drizzle in the salad dressing so that the mixture emulsifies.
SALMON - Preheat oven to 400 degrees.
Lightly season the salmon fillets or steaks with salt and pepper. Heat an oven-proof sauté pan 2 minutes; then add 1 tablespoon olive oil. Sear the salmon steaks/fillets on 1 side for 2 to 3 minutes. Turn over and place the entire pan into the oven. Bake 4 to 8 minutes, or until fish flakes easily when tested with a fork.
To serve, make a 1-ounce pool of the Orange Vinaigrette Sauce in the center of 4 plates. Top with the salmon fillets/steaks and garnish with 1 teaspoon chopped cilantro.
Makes 4 servings
Poached Alaska Salmon with Sun-Dried Tomato and Ginger Sauce - 7.00
INGREDIENTS
4 Alaska salmon fillets or steaks, 6 to 8-ounces each, thawed if frozen
10 sun-dried tomatoes, oil packed, diced
2 cloves garlic, chopped
1/2 cup milk
2 tablespoons dry sherry
1 teaspoon fresh ginger, grated
2 teaspoons cornstarch
1/4 cup water
2 green onions, minced
Salt and pepper, to taste
Place 3/4 cup water, the garlic and a pinch of pepper into a large skillet; bring to a boil. Add the Alaska salmon fillets or steaks to the skillet, in 1 layer; reduce heat to a simmer, cover tightly and cook 3 minutes.
Turn the fillets/steaks over, cover, and cook until fish flakes easily when tested with a fork, approximately 4 to 6 minutes, depending on the thickness of the fish. Remove fillets/steaks from skillet and drain well. Place on a plate, cover, and hold in a warm place.
Increase the heat on the poaching liquid to high and reduce the liquid by half, stirring frequently. Reduce heat to simmer, whisk in the milk, sherry, tomatoes, and ginger. Mix cornstarch with 1/4 cup water; slowly pour this mixture into the poaching liquid. While whisking, bring the poaching liquid to a simmer and cook until thickened. Taste, adjust salt and pepper as needed.
Return salmon fillets/steaks to poaching liquid and heat through, about 2 minutes. Remove salmon from pan, placing on 4 warm serving plates. Top each fillet/steak with tomato ginger sauce, garnish with green onion and serve.
Makes 4 servings
Savory Gruyére Cabbage Loaf - 8.00
In the deep Alaskan winters, lettuce is virtually unavailable. Cabbage is the mainstay, lasting all winter in a root cellar. This loaf can be served as a vegetable side dish or an entrée. Slice it into 2-inch wedges, dolloped with sour cream, and serve it with smoked pork chops.
INGREDIENTS
1 head green cabbage, 2 to 3 pounds
3 tablespoons unsalted butter
2 tablespoons canola oil
1/4 cup diced yellow onion
Salt and freshly ground pepper, to taste
3 eggs
1/2 cup heavy cream
1/2 cup shredded Gruyére cheese
1 tablespoon crushed caraway seeds
3/4 cup fresh rye bread crumbs
Preheat oven to 375 degrees. Grease a standard 5 x 9 x 3-inch loaf pan. Wash, dry, and quarter the cabbage. Slice the cabbage into 1/4-inch strips.
Heat the butter and oil in a large sauté pan. Add the onion and sauté over medium heat until the onion is slightly translucent, 5 to 7 minutes. Add the cabbage and stir well to coat the contents of the pan with the butter and oil. Cover the pan and simmer until the cabbage is wilted and has released its liquid. Remove the cover and cook over medium-high heat for 2 to 3 minutes to evaporate the moisture from the pan. Remove the cabbage from the heat and season to taste with salt and pepper.
In a medium mixing bowl, beat the eggs and cream together. To the cabbage, add the Gruyére cheese, caraway seeds, egg mixture, and 1/4 cup of the rye crumbs.
Place the cabbage mixture into the buttered loaf pan. Press the remaining 1/2 cup rye crumbs onto the top of the loaf. Place the loaf on the middle rack of the oven and bake for 40 to 45 minutes. The loaf should be fairly firm to the touch and golden brown on top. Let stand for 20 minutes before slicing.
Makes 6 to 8 servings
Scallops In Cream Sauce with Spinach Fettucine - 6.00
INGREDIENTS
1 ounce mushrooms, sliced
1/2 ounce butter
4-ounces Alaska scallops, thawed
4-ounces Cream Sauce
1-1/2 cups spinach fettucine noodles, cooked al dente
Parmesan cheese, grated
Parsley, chopped
Sauté mushrooms in butter about 1 minute. Add scallops and continue cooking 2 to 3 minutes or just until flesh is opaque. Add Cream Sauce; bring to a simmer and cook 1 minute. Arrange well-drained noodles on serving plate and top with creamed scallops. Garnish with cheese and parsley.
Makes 1 serving
Smoked Pork Chops with Braised Sauerkraut and Apples - 7.00
This is a basically quick dish for that last minute company.
INGREDIENTS
6 smoked pork chops, 1/2-inch thick
Salt and freshly ground pepper, to taste
3 tablespoons unsalted butter
2 medium onions, peeled and sliced into thin rings
2 medium tart apples, such as Granny Smith, peeled, cored, and sliced thin lengthwise
1 quart sauerkraut, 4 cups
2-1/2 cups homemade or canned chicken stock
1 tablespoon caraway seeds
Preheat oven to 350 degrees. Sprinkle pork chops with salt and pepper. Heat the butter in a large skillet over medium heat. Add the pork chops and brown, turning once. Remove the chops and keep warm.
Add the onions and apples to the skillet, adding a little more butter if needed. Sauté until the onions are softened. Remove the pan from the heat. Remove the apples and onions from the skillet.
Drain and rinse the sauerkraut. Press out any excess moisture. Place the sauerkraut and 1/2 cup of the chicken stock in the skillet and simmer over medium heat until the stock reduces. The sauerkraut should wilt a little as it cooks. Sprinkle with a little of the caraway seeds.
Turn the sauerkraut into a large, buttered, ovenproof casserole. Arrange the pork chops on top of the sauerkraut. Spread the onion and apple mixture on top of the pork. Pour the remaining 2 cups chicken stock over all. Sprinkle the remaining caraway seeds on top.
Cover the casserole with a lid or aluminum foil. Place on the center rack of the oven. Bake for 25 minutes, or until the excess moisture is absorbed.
Makes 4 to 6 servings
White Bean Chili - 5.00
It makes sense that beans would be popular in Alaska. They are easy to store and keep, and have been predominant in rural Alaskan diets since the gold rush. This White Chili is just as hearty as its traditional counterpart, but unusual enough to perk up a winter meal.
INGREDIENTS
2 cups dried Great Northern white beans
2 slices bacon, diced
1-1/2 pounds boneless turkey breast, shredded
1 large onion, peeled and coarsely chopped
2 cloves garlic, peeled and minced
1/2 cup homemade or canned chicken stock
1 teaspoon mild chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and freshly ground white pepper, to taste
1/4 cup shredded Monterey Jack cheese
Wash and sort the beans. Place the beans in a large saucepan and add 6 cups of cold water. Bring the beans to a rapid boil over high heat. Turn off the heat and cover the pan with a lid. Let sit for 1 hour. Drain and rinse the beans and add 6 cups of hot water. Bring to a boil, reduce the heat, and simmer for 1-1/2 hours, or until the beans are just tender.
In a large, heavy stockpot, brown the bacon over medium heat. Add the turkey and brown on all sides. Add the onion and garlic and sauté, stirring frequently, until the onion is softened, about 10 minutes. Add the chicken stock, chili powder, cumin, coriander,and white beans. Simmer over low heat for 30 minutes. Serve hot, sprinkled with the cheese.
Makes 4 to 6 servings
Two-Potato Pie - 5.00
Sweet potatoes aren't grown in Alaska, but they store for long periods of time, and can be kept on hand in a root cellar. This pie can be served as an elegant side dish to accompany a rustic family meal, as a special-occasion dish, or even a breakfast option. Serve in wedges with a dollop of sour cream or with Winter Cranberries.
INGREDIENTS
2 cloves garlic, peeled and mashed
2 tablespoons unsalted butter, at room temperature
1 pound large potatoes, peeled
1 pound sweet potatoes or yams, peeled
Salt and freshly ground pepper, to taste
3 eggs, lightly beaten
2 cups heavy cream
1 teaspoon ground nutmeg
Preheat oven to 450 degrees.
Blend the garlic and butter together and use to grease a 9-inch pie pan.
Slice the potatoes and sweet potatoes paper-thin, either by hand or with a food processor. Place a layer of potatoes on the bottom of the pie pan. Sprinkle with salt and pepper, to taste. Add a layer of sweet potatoes next. Sprinkle again with salt and pepper. Continue layering potatoes. On the final layer, alternate potato and sweet potato slices to vary the color.
In a medium mixing bowl, whisk the eggs with the cream and nutmeg. Season to taste with salt and pepper. Pour the mixture over the potatoes slowly so that the custard doesn't run out before it is absorbed by the layers.
Bake on the center rack of the oven for 30 minutes. Reduce heat to 350 degrees and bake 1 hour longer, or until the top is brown and the middle is firm. Serve in wedges.
Makes 4 to 6 servings
Refried Beans - 5.00
This is a vegetarian version of refried beans that is tastier and healthier than traditional ones, which are cooked in lard. Refried Black Beans are yummy too!....This one comes from Dori and Brenda.
INGREDIENTS
2 cups pinto or black beans, soaked and cooked, or canned, liquid reserved
3 tablespoons sesame seed or olive oil
1 cup onion, diced
3 cloves garlic, minced
1 to 2 teaspoons cumin
1 to 2 teaspoons salt
1 to 2 teaspoons ground black pepper
Heat the oil over medium heat, add the onion, and sauté until soft, about 10 minutes. Add garlic and continue sautéeing for another minute or two.
Stir in the beans, spices, and 1/2 cup of the reserved soaking liquid. Mash the beans into the liquid. If they seem too dry, add more liquid. Taste and adjust seasonings. Serve topped with Cheddar cheese, sour cream, and chopped red onion, if desired.
Makes about 2-1/2 cups
NOTES - Sesame seed oil adds a wonderful flavor to refried beans. Reheat refried beans in a tablespoon or two of oil, preferably sesame.
Salmon Bake - 6.00
This would be good with simple, parboiled potatoes and Swiss Chard on the side, along with a crusty piece of sourdough bread.
INGREDIENTS
2 tablespoons unsalted butter
1 tablespoon olive oil
1/3 cup honey
1/3 cup packed brown sugar
2 tablespoons fresh lemon juice
1 teaspoon natural liquid smoke flavoring
1/2 teaspoon crushed dried red pepper flakes
1 center-cut salmon fillet, about 2 pounds, skin on, in 1 piece
Combine all ingredients except salmon. Cook over medium heat in a saucepan, stirring until smooth, 5 to 7 minutes. Cool to room temperature.
Arrange the salmon in a dish just large enough to hold it. Pour the cooked marinade over it, and let it stand for 30 minutes, turning once.
Prepare hot coals for grilling or set gas grill on medium high. Oil the grill well and cook the salmon, skin side up, over medium heat for 5 to 7 minutes. Turn over and cook until the fish flakes easily, another 5 to 7 minutes. Transfer fish to a platter, and serve immediately.
Makes 6 (4-ounce) servings
Smoked Salmon Pizza - 5.00 up to 15.00
This recipe can also be prepared with homemade pizza or bread dough.
INGREDIENTS
3 tablespoons olive oil
1 clove garlic, minced
4 cups peeled, seeded, and chopped tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon crushed fennel seeds
1 tablespoon unsalted butter
6 cups blanched broccoli, coarsely chopped
Salt and freshly ground pepper, to taste
2-1/2 cups shredded Mozzarella cheese
1 (12-inch) prepared Italian bread shell
1/4 cup shredded Parmesan cheese
1/4 pound kippered salmon, sliced into strips
Heat the oil in a sauté pan. Add the garlic and cook for 1 minute. Add the tomatoes and simmer gently until thickened, about 30 minutes. Stir in the herbs and fennel seeds. Set the tomato mixture aside to cool.
Melt the butter over medium heat and add the broccoli. Heat until the broccoli has softened, about 5 minutes. Season with salt and pepper and set aside.
Preheat oven to 425 degrees.
Spread 1 cup of the Mozzarella cheese over the Italian bread shell. Spoon the tomato mixture over the cheese. Add the broccoli. Combine the Parmesan cheese with the remaining 1-1/2 cups Mozzarella, and sprinkle over the broccoli. Arrange the kippered salmon slices in a circle pattern on top.
Bake on the center rack of the oven for 15 to 20 minutes, until the cheese is bubbly and brown. Serve the pizza warm.
Makes 8 to 10 servings
Sockeye Salmon Strudel - 6.00
INGREDIENTS
1/2 cup sour cream
3 tablespoons oil packed sun-dried tomatoes, drained
1 clove garlic
1 tablespoon fresh oregano leaves
Salt and pepper
1/4 cup butter
2 tablespoons fresh herbs, minced (chives, parsley, and thyme work well)
1 pound Sockeye salmon fillets, cut in 2-1/2-inch strips
6 Phyllo leaves
3 tablespoons basil pesto
Place sour cream, sun-dried tomatoes, garlic, oregano, and salt and pepper to taste in food processor. Process until smooth and until tomatoes, garlic and oregano are well incorporated.
Melt butter and add minced herbs.
On a sheet of parchment or waxed paper place 1 phyllo leaf, with widest side facing you. Brush with herbed butter to cover entire surface. Repeat with remaining phyllo leaves.
Spread sour cream/tomato mixture on phyllo approximately 2-1/2-inches from edge facing you. Make a strip approximately as wide as your salmon strips. Leave 1-1/2-inch on each end free of the sour cream mixture.
Lay salmon strips on top of sour cream mixture, overlapping as necessary to ensure even thickness of salmon. Rub top of salmon with pesto sauce to coat evenly.
Fold edge closest to you over the salmon. Using the parchment paper, continue to roll the salmon into a strudel "log" until phyllo is gone. Fold ends under.
Carefully place the strudel on parchment-lined baking tray. Refrigerate for at least 1/2 hour. This step is very important to assure flaky layers.
Preheat oven to 400 degrees. Bake strudel for 15 to 20 minutes or until golden brown. Cut off ends of strudel, then cut into 4 equal slices.
Makes 4 servings
Spaghetti Pie with Shredded Carrots - 7.00
This is a good children's dish. When serving to adults, dress it up with
Green and Red Tomato Relish.
INGREDIENTS
6 ounces uncooked spaghetti noodles
1/4 cup unsalted butter
1 cup shredded carrot
1 clove garlic, peeled and minced
1/2 cup shredded Parmesan cheese
2 eggs, beaten
1/2 cup shredded sharp Cheddar cheese
Preheat the oven to 350 degrees. Grease a 9-inch pie pan.
Bring 4 quarts of salted water to a rapid boil. Add the noodles and cook for 10 to 12 minutes, or until they are al dente. Drain and rinse the noodles well. Place the noodles in a medium mixing bowl.
Melt the butter in a medium skillet over medium heat. Add the carrot and garlic. Sauté for 5 minutes, or until the carrot has softened. Add the carrot to the spaghetti, including any butter remaining in the skillet. Add the Parmesan cheese and the beaten eggs, mixing well.
Press the spaghetti mixture into the pan. Place the pie on the center rack of the oven and bake for 20 minutes. Remove and sprinkle with the Cheddar cheese. Return to the oven until the cheese is bubbly and golden, about 5 minutes. Cut in wedges and serve.
Makes 6 servings
It makes sense that beans would be popular in Alaska. They are easy to store and keep, and have been predominant in rural Alaskan diets since the gold rush. This White Chili is just as hearty as its traditional counterpart, but unusual enough to perk up a winter meal.
INGREDIENTS
2 cups dried Great Northern white beans
2 slices bacon, diced
1-1/2 pounds boneless turkey breast, shredded
1 large onion, peeled and coarsely chopped
2 cloves garlic, peeled and minced
1/2 cup homemade or canned chicken stock
1 teaspoon mild chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and freshly ground white pepper, to taste
1/4 cup shredded Monterey Jack cheese
Wash and sort the beans. Place the beans in a large saucepan and add 6 cups of cold water. Bring the beans to a rapid boil over high heat. Turn off the heat and cover the pan with a lid. Let sit for 1 hour. Drain and rinse the beans and add 6 cups of hot water. Bring to a boil, reduce the heat, and simmer for 1-1/2 hours, or until the beans are just tender.
In a large, heavy stockpot, brown the bacon over medium heat. Add the turkey and brown on all sides. Add the onion and garlic and sauté, stirring frequently, until the onion is softened, about 10 minutes. Add the chicken stock, chili powder, cumin, coriander,and white beans. Simmer over low heat for 30 minutes. Serve hot, sprinkled with the cheese.
Makes 4 to 6 servings
Two-Potato Pie - 5.00
Sweet potatoes aren't grown in Alaska, but they store for long periods of time, and can be kept on hand in a root cellar. This pie can be served as an elegant side dish to accompany a rustic family meal, as a special-occasion dish, or even a breakfast option. Serve in wedges with a dollop of sour cream or with Winter Cranberries.
INGREDIENTS
2 cloves garlic, peeled and mashed
2 tablespoons unsalted butter, at room temperature
1 pound large potatoes, peeled
1 pound sweet potatoes or yams, peeled
Salt and freshly ground pepper, to taste
3 eggs, lightly beaten
2 cups heavy cream
1 teaspoon ground nutmeg
Preheat oven to 450 degrees.
Blend the garlic and butter together and use to grease a 9-inch pie pan.
Slice the potatoes and sweet potatoes paper-thin, either by hand or with a food processor. Place a layer of potatoes on the bottom of the pie pan. Sprinkle with salt and pepper, to taste. Add a layer of sweet potatoes next. Sprinkle again with salt and pepper. Continue layering potatoes. On the final layer, alternate potato and sweet potato slices to vary the color.
In a medium mixing bowl, whisk the eggs with the cream and nutmeg. Season to taste with salt and pepper. Pour the mixture over the potatoes slowly so that the custard doesn't run out before it is absorbed by the layers.
Bake on the center rack of the oven for 30 minutes. Reduce heat to 350 degrees and bake 1 hour longer, or until the top is brown and the middle is firm. Serve in wedges.
Makes 4 to 6 servings
Refried Beans - 5.00
This is a vegetarian version of refried beans that is tastier and healthier than traditional ones, which are cooked in lard. Refried Black Beans are yummy too!....This one comes from Dori and Brenda.
INGREDIENTS
2 cups pinto or black beans, soaked and cooked, or canned, liquid reserved
3 tablespoons sesame seed or olive oil
1 cup onion, diced
3 cloves garlic, minced
1 to 2 teaspoons cumin
1 to 2 teaspoons salt
1 to 2 teaspoons ground black pepper
Heat the oil over medium heat, add the onion, and sauté until soft, about 10 minutes. Add garlic and continue sautéeing for another minute or two.
Stir in the beans, spices, and 1/2 cup of the reserved soaking liquid. Mash the beans into the liquid. If they seem too dry, add more liquid. Taste and adjust seasonings. Serve topped with Cheddar cheese, sour cream, and chopped red onion, if desired.
Makes about 2-1/2 cups
NOTES - Sesame seed oil adds a wonderful flavor to refried beans. Reheat refried beans in a tablespoon or two of oil, preferably sesame.
Salmon Bake - 6.00
This would be good with simple, parboiled potatoes and Swiss Chard on the side, along with a crusty piece of sourdough bread.
INGREDIENTS
2 tablespoons unsalted butter
1 tablespoon olive oil
1/3 cup honey
1/3 cup packed brown sugar
2 tablespoons fresh lemon juice
1 teaspoon natural liquid smoke flavoring
1/2 teaspoon crushed dried red pepper flakes
1 center-cut salmon fillet, about 2 pounds, skin on, in 1 piece
Combine all ingredients except salmon. Cook over medium heat in a saucepan, stirring until smooth, 5 to 7 minutes. Cool to room temperature.
Arrange the salmon in a dish just large enough to hold it. Pour the cooked marinade over it, and let it stand for 30 minutes, turning once.
Prepare hot coals for grilling or set gas grill on medium high. Oil the grill well and cook the salmon, skin side up, over medium heat for 5 to 7 minutes. Turn over and cook until the fish flakes easily, another 5 to 7 minutes. Transfer fish to a platter, and serve immediately.
Makes 6 (4-ounce) servings
Smoked Salmon Pizza - 5.00 up to 15.00
This recipe can also be prepared with homemade pizza or bread dough.
INGREDIENTS
3 tablespoons olive oil
1 clove garlic, minced
4 cups peeled, seeded, and chopped tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon crushed fennel seeds
1 tablespoon unsalted butter
6 cups blanched broccoli, coarsely chopped
Salt and freshly ground pepper, to taste
2-1/2 cups shredded Mozzarella cheese
1 (12-inch) prepared Italian bread shell
1/4 cup shredded Parmesan cheese
1/4 pound kippered salmon, sliced into strips
Heat the oil in a sauté pan. Add the garlic and cook for 1 minute. Add the tomatoes and simmer gently until thickened, about 30 minutes. Stir in the herbs and fennel seeds. Set the tomato mixture aside to cool.
Melt the butter over medium heat and add the broccoli. Heat until the broccoli has softened, about 5 minutes. Season with salt and pepper and set aside.
Preheat oven to 425 degrees.
Spread 1 cup of the Mozzarella cheese over the Italian bread shell. Spoon the tomato mixture over the cheese. Add the broccoli. Combine the Parmesan cheese with the remaining 1-1/2 cups Mozzarella, and sprinkle over the broccoli. Arrange the kippered salmon slices in a circle pattern on top.
Bake on the center rack of the oven for 15 to 20 minutes, until the cheese is bubbly and brown. Serve the pizza warm.
Makes 8 to 10 servings
Sockeye Salmon Strudel - 6.00
INGREDIENTS
1/2 cup sour cream
3 tablespoons oil packed sun-dried tomatoes, drained
1 clove garlic
1 tablespoon fresh oregano leaves
Salt and pepper
1/4 cup butter
2 tablespoons fresh herbs, minced (chives, parsley, and thyme work well)
1 pound Sockeye salmon fillets, cut in 2-1/2-inch strips
6 Phyllo leaves
3 tablespoons basil pesto
Place sour cream, sun-dried tomatoes, garlic, oregano, and salt and pepper to taste in food processor. Process until smooth and until tomatoes, garlic and oregano are well incorporated.
Melt butter and add minced herbs.
On a sheet of parchment or waxed paper place 1 phyllo leaf, with widest side facing you. Brush with herbed butter to cover entire surface. Repeat with remaining phyllo leaves.
Spread sour cream/tomato mixture on phyllo approximately 2-1/2-inches from edge facing you. Make a strip approximately as wide as your salmon strips. Leave 1-1/2-inch on each end free of the sour cream mixture.
Lay salmon strips on top of sour cream mixture, overlapping as necessary to ensure even thickness of salmon. Rub top of salmon with pesto sauce to coat evenly.
Fold edge closest to you over the salmon. Using the parchment paper, continue to roll the salmon into a strudel "log" until phyllo is gone. Fold ends under.
Carefully place the strudel on parchment-lined baking tray. Refrigerate for at least 1/2 hour. This step is very important to assure flaky layers.
Preheat oven to 400 degrees. Bake strudel for 15 to 20 minutes or until golden brown. Cut off ends of strudel, then cut into 4 equal slices.
Makes 4 servings
Spaghetti Pie with Shredded Carrots - 7.00
This is a good children's dish. When serving to adults, dress it up with
Green and Red Tomato Relish.
INGREDIENTS
6 ounces uncooked spaghetti noodles
1/4 cup unsalted butter
1 cup shredded carrot
1 clove garlic, peeled and minced
1/2 cup shredded Parmesan cheese
2 eggs, beaten
1/2 cup shredded sharp Cheddar cheese
Preheat the oven to 350 degrees. Grease a 9-inch pie pan.
Bring 4 quarts of salted water to a rapid boil. Add the noodles and cook for 10 to 12 minutes, or until they are al dente. Drain and rinse the noodles well. Place the noodles in a medium mixing bowl.
Melt the butter in a medium skillet over medium heat. Add the carrot and garlic. Sauté for 5 minutes, or until the carrot has softened. Add the carrot to the spaghetti, including any butter remaining in the skillet. Add the Parmesan cheese and the beaten eggs, mixing well.
Press the spaghetti mixture into the pan. Place the pie on the center rack of the oven and bake for 20 minutes. Remove and sprinkle with the Cheddar cheese. Return to the oven until the cheese is bubbly and golden, about 5 minutes. Cut in wedges and serve.
Makes 6 servings