Alaskabites

Archives: June 2011

Here Piggy, Piggy…

Published on: June 25, 2011

Categories: Made in Alaska, recipes

Tags: alaska pork, made in alaska, Rebecca Palsha

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I love making my own pasta sauce, and, If I do say so myself, I’m pretty good at it.
But the sauce I made this week was a whole new level of deliciousness. I added into my traditional recipe pork I bought from the Valley and basil I grew in my container garden.
Here’s an awesome story a co-worker of mine wrote about the operation.
I got the pork at the Wednesday market in the Sears Mall parking lot. It’s also sold at the same place on Saturdays.
One thing that makes the pork so amazing/tender/flavorful/delicious/ (I’ll stop in just a second) succulent/forgettable, is the way they’re treated and feed.
They’re allowed to roam free and their diet is primarily barley soaked in whey.
You can tell the difference from what we usually buy in the store.
It’s also a bit pricey-er than we’re used to, but buy it anyway.

What you’ll need
ground sausage
a whole onion
one large can of crushed tomatoes
two small cans of diced tomatoes
3 garlic cloves
pepper, salt, red pepper flakes

How to make it
Brown the sausage. Once it’s cooked transfer the meat to a plate lined with paper towels to soak up a bit of the grease.
In the same pan brown the onions and garlic until translucent.
Add the meat back into the pan.
Add the canned tomatoes and bring to a boil.
After it reaches a boil turn the heat down and let it simmer adding in a desired amount of salt, pepper and red pepper flakes.
Serve over pasta with some grated parmesan cheese.
Enjoy.

Local Burgers

by rebeccak2

Published on: June 21, 2011

Categories: Made in Alaska, Summer

Tags: beef, cheese burger, made in alaska, Rebecca Palsha

Comments: 1 Comment

Yes, it’s just a cheeseburger between two slices of wheat bread. But, don’t stop reading and call me a bore just yet. It’s a LOCAL cheeseburger. From LOCAL cows just a few miles away in the Valley. If you can sneak away from work for a little bit,(something I would never advocate, wink, wink) you have to stop by the Sears Mall on Wednesday from 11- 6 or Saturday 10-4 and buy meat from Country Health Foods. I didn’t have enough money to get a roast, so I picked up a six pack of hamburger meat last week and made myself a quick sandwich for lunch today. I’ll be back Wednesday to buy steaks AND a roast for the weekend.

Local Burgers

by rebeccak2

Published on: June 21, 2011

Categories: Made in Alaska, Summer

Tags: cheese burger, local beef, made in alaska, Rebecca Palsha

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Minty-Cocktail

by rebeccak2

Published on: June 16, 2011

Categories: Cocktails, recipes, Summer

Tags: alaska grown, basil, mint, mint cocktail, Rebecca Palsha, swiss chard

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These little beauties are going to be in my belly soon. I’ve been growing them in containers for about a month now and I”m pretty impressed with how everything looks.

The mint will be used in awesome minty-cocktails and the basil is going into my tomato sauce. I’m still debating what I’ll do with the Swiss Chard. I’ll keep you posted!

In the meantime, try this minty-cocktail and enjoy the Solstice celebrations this weekend!

What you’ll need
As much, or as little bourbon, as you like
2 teaspoons raw sugar
¼ cup mint leaves, divided, plus extra for garnish
4-6 strawberries, stems removed and sliced, plus 2 for garnish
Ginger ale

How to make it
Divide the sugar, mint leaves, and strawberries evenly between two tall glasses. Muddle with a long spoon and then top off with ice. Pour the bourbon over the ice in each glass and stir with a spoon. Top off with ginger ale and garnish with a strawberry on each glass.

Eggs in Purgatory

by rebeccak2

Published on: June 13, 2011

Categories: recipes

Tags: brunch, eggs, Rebecca Palsha, summer dish

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You must try to make this dish. It’s cool looking and tastes a-maz-ing. I got tons of ‘ohhs’ and ‘ahhs’ at a little brunch party we had this past weekend. Plus, the name of the dish is just plain cool.
I got the idea from Bon Appetit, but tweaked it a bit.
I’d also recommend fewer potatoes and more tomatoes.
Might I recommend serving it with mimosas?

What you’ll need
A drizzling of extra-virgin olive oil
1 chopped onion
2 teaspoons chopped fresh thyme
1/2 (I like it spicy so I’d recommend more) teaspoon dried crushed red pepper
salt and pepper to taste
1 can of artichoke hearts
3 garlic cloves, minced
1 (or 2) can diced tomatoes in juice (preferably fire-roasted)
8 ounces potatoes, peeled, cut into 1/2-inch cubes
3 tablespoons drained capers
6-8 large eggs (however many can attractively fit into your dish)
freshly grated Parmesan cheese

How to make it
Heat olive oil in heavy large skillet over medium heat. Add chopped onion, chopped thyme, and crushed red pepper; sprinkle lightly with salt and pepper and sauté until onion is tender and golden brown.
Add artichokes and minced garlic and cook for about a minute longer.
Stir in diced tomatoes with juice and bring to boil.
Reduce heat; cover skillet and simmer 15 minutes.
Meanwhile, cook potatoes in small saucepan of boiling salted water just until tender.
Drain.
Add potatoes and capers to tomato-artichoke sauce; cover and simmer 5 minutes.
Season to taste with coarse salt and pepper.

Preheat oven to 375°F. Pour tomato-artichoke sauce into 13x9x2-inch glass baking dish. Using back of spoon, make 8 evenly spaced indentations in sauce for holding eggs.
Crack 1 egg into each indentation in sauce Bake until egg whites and yolks are softly set, 15-20 minutes or until it’s as “done” as you’d like. I like the eggs kind of runny.
After taking it out of the oven sprinkle grated Parmesan cheese over and serve.

Dreaming of Spain…

by rebeccak2

Published on: June 9, 2011

Categories: recipes

Tags: paella, peppers, Rebecca Palsha, spain

Comments: 1 Comment

I’ve been dreaming about Spain.
I want to hear the flamenco pulsating in the background as the warm waters of the Mediterranean Sea rush over my feet.
When I get into these kinds of moods, it’s best to see where it takes me.
This week it was the inspiration for pepper paella.

Here’s what you’ll need:
A drizzling of olive oil
5 cloves of minced garlic
1 large onion, chopped
3 cups vegetable broth
1 cup chicken broth
1 1/2 cups rice
4 medium tomatoes, chopped
1 red bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
1 orange bell pepper, seeded and cut into strips
1 can of artichoke hearts/quartered
1 lemon
Salt and pepper to taste
1/4 teaspoons paprika

How to make it:
Heat olive oil in pan, I used a Dutch Oven, add onions and garlic and cook until translucent.
Add rice and cook for about three minutes.
Add peppers and tomatoes and continue cooking for about 10 minutes.
Gradually add the stock.
Add salt, pepper and paprika.
Continue to cook for about 20 minutes or until the rice is cooked threw.
Add a can of artichoke hearts and cook until warm.
Add the juice of half a lemon just before serving.

Strawberry Delight

by rebeccak2

Published on: June 6, 2011

Categories: recipes, Summer

Tags: Alaska, Rebecca Palsha, smitten kitchen, strawberry desserts

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I live with fruit-addicts.
We are the type of people who will buy the sad looking fruit on the stands in January– in Alaska.
When there is no fruit-hope.
Now that it’s summer we’ve been living the good life.

But, (and isn’t there always a but?!), sometimes we can’t eat all the fruit I’ve bought.
I hate waste, which is why when I saw this dessert I knew I had to try it.
I modified it a bit and added honey and Greek yogurt.
I also couldn’t find my pie tin so I used a deep dish, which I typically use to make cobbler.
If a dessert can be described as precious, this is it.
Serve it at breakfast and start the day off right.

6 tablespoons unsalted butter, at room temperature, plus extra for baking dish
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
A drizzling of honey
2 teaspoons Greek yogurt
1 pound strawberries, halved

Preheat oven to 350°F. Butter deep-dish pie pan.
Whisk flour, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until combined, about 10 minutes.
Mix in egg, milk, Greek Yogurt, honey and vanilla until combined.
Add dry mixture and beat until smooth.
Pour into prepared deep dish, it will be kind of thick.
Arrange strawberries, cut side down, on top of batter (make it look pretty!).
Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 60 minutes.

Easy Living

by rebeccak2

Published on: June 1, 2011

Categories: recipes, Summer

Tags: easy dinners, eggs, made in alaska, Rebecca Palsha

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One of my favorite meals is one of the easiest things in the world to make.
Don’t turn your nose up at it and say, “if it doesn’t involve multiple steps and fancy gadgets it can’t be good!”
Trust me, you want to make this.

Here’s what you need:
2 large cans of crushed tomatoes
Three cloves of garlic
2 cans of black beans
As many eggs as you’d like to eat
Olive oil
Three bay leaves
A handful of basil
Salt and pepper to taste plus red pepper flakes for some kick.

For the eggs and sauce:
Add olive oil and sliced garlic to a pan and let simmer. Then toss in two large cans of crushed tomatoes.
Add chopped basil.
Throw in some salt, pepper and red pepper flakes to taste.
When it’s just about to boil put in your eggs and let them poach, covered.
The eggs will be perfect if you cook them about 10 minutes-ish.

For the black beans:
In a second pan sprinkle in olive oil.
When it’s hot add in sliced garlic and let simmer.
Then add the black beans.
Crush some of the black beans with a fork as they cook.
Add the bay leaf, and let simmer for about 10 minutes.
Discard the bay leaf before serving.

Serve with some nice bread or tortilla shells, made in Alaska of course.

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About Alaska Bites

Fearless cooking and eating in the Last Frontier. We've all heard someone say a restaurant is good...for Alaska. That's no longer true. The Lower 48 can have their Olive Garden, we have some of the finest chefs, best seafood and local farmers in the country. Our goal is to explore the state one bite at a time to find the most delectable, savory dishes Alaska has to offer. In this blog you can expect cooking tips, dining suggestions and advice on how to find local products. We also want your advice to share! Send emails to rpalsha@ktuu.com. Let's get some Alaska bites!