I love the idea of using garden greens that normally get tossed into the compost. Broccoli, Turnip, and beet greens are all edible and highly nutritious. Traditional palak paneer utilizes spinach and paneer cheese. It’s a dish from Northern India.
I had my first real British scone in the town of Grasmere in the Lake District of England. It was light, airy, and I ate it in the sunshine on an ancient stone patio surrounded by fragrant British roses. I love scones slathered in salty whipped butter, clotted cream, honey or freshly made salmonberry jelly. If you keep the basic recipe in mind the flavor combinations you can make are endless. In the summer they are great with fresh Alaskan berries, or in the winter they can be made with dried fruits and nuts. They are delightful at breakfast, scrumptious for an afternoon snack, or delicious for dessert. Usually when I make them, they end up being all three.
This recipe is remarkably easy yet extremely impressive if you are having a dinner party. This dish is perfect for the summer months, surprisingly light and vibrant from the garden fresh chives and seasonal vegetables.
I’m always searching for new recipes to make with salmon, since it’s so easy to fall into a rut of my favorite preparations. This is a sauce that I usually make if I’m cooking a German-style dinner of pork chops or schnitzel. I thought that by adding some fresh dill to the recipe it would really compliment some simply grilled salmon. Wow was I right! This was a home run all the way. The sauce really melded with the delicate salmon and also goes great as a gravy on top of a side dish of mashed potatoes. Garnished with a vibrant dill sprig this meal just pops with flavor and is perfect if you are having guests over for dinner. The salmon was prepared by simply cooking it on the grill, wrapped in an aluminum foil pouch with salt and pepper for about 7 minutes. Super simple, no fuss, delicious.
In the summer of 2013 I attempted to compete in my home town’s 3rd Annual Chili Cook-Off. I wanted to make something really special, something that would help me stand out from the crowd.The last time I was I there I had made a chocolate mole chili and let’s just say not everybody appreciated it, but I thought that this one would be a contender! The smokiness of the chipotle accented the smokiness of the salmon, and this particular batch (that my dad smoked himself) was a tad dry so it had almost has a pancetta quality to it. Alas, I did not win…but my family was especially surprised with the tastiness of my chili experiment.
We are both born and raised in Alaska, land of the midnight sun and fishing at 2am. We love to find new ways to use fresh ingredients or put a modern spin on an old Alaskan classic. We hope you will enjoy tasting Alaska.