Middle school students in Anchorage got salad bars this month, (it’s already offered in high school). Students can only get it twice a week but, if it works out, that may be extended. Right now they only have iceberg lettuce, cherry tomatoes, cucumbers and a few other vegetables. I went to Central Middle School this morning to see how many kids were actually eating a salad. About half of them ate something off the salad bar, mostly the fruit cocktail or carrots with Ranch dressing. Still, that’s better than nothing. I was trying to remember, when do kids actually start to like salads? It wasn’t until I was an adult that I started to enjoy them. Do your kids eat salads?
Archives: February 2012
Schools with Salad Bars
King Cake Supplier
Have you ever tried a King Cake? Mike Ross, who moved from New Orleans to Alaska to anchor our newscasts, is our resident King Cake supplier. We’re so addicted he may never be allowed to take another job. So a little history, the cake gets its name from the biblical three kings. It’s super pretty, covered with purple, green and yellow sprinkles and inside is a tiny, plastic baby that represents baby Jesus. You can only eat a little slice, and the taste kind of reminds me of Cinnabon, (Mike’s son sent the cake with cream cheese inside it). This year one of our web guys found the baby in his slice, so, if tradition dictates, it seems like KTUU.com will be providing the cake next year.
Flying Into Love
What are you doing for Valentine’s Day? Men have it so easy, buy some chocolates and flowers and you’re good. But men, men, are hard to shop for. I still can’t figure out what to get my husband. In the meantime, here are some gorgeous sweets I found at The Flying Dutchman. Frieda Koper, who makes everything here, told me she expects a huge rush on Tuesday. Men, seems you’re at fault for that one.
“That’s the wonderful thing of Valentine’s Day,” Koper said, “it’s last min ’cause it’s the boys, no offense gentlemen, but procrastination does seem to apply with Valentine’s Day and the chocolates.” What are you’re plans, and ladies what are you getting your sweetheart?
Glacier Brewhouse Pizza
Glacier Brewhouse ‘Dodger’ Pizza
Roll out pizza dough. You can buy it at New Sagaya Midtown or Downtown, or you can use any store bought dough. Add Ranch. Top with a three cheese blend of mozzarella, provolone and white American. At 2 oz. of sliced chicken breast, 1 oz. of roasted garlic and thinly sliced red onions. Place in the oven, about 350 degrees, until you have a nice crust. You can also add herb roasted tomatoes and herbs after taking the pizza out of the oven.
Modern Dwellers Chocolate Lounge
I watched Lindsay Clark’s fingers drizzle chocolate on a goat cheese and honey truffle. She created delicate swirls that drew closer together as she neared the top of the little brown sweet.
“This one in particular is always beautiful. Clark said, “I think of the swirl that my finger leaves as the tail of the butterfly.”
In the slow season, like January, Clark makes about 200 truffles a day for Modern Dwellers Chocolate Lounge. During Christmas and Valentine’s Day that number is expected to be closer to a thousand.
Clark told me she wakes-up every morning, drinks a warm cup of spicy hot chocolate and begins her day. She doesn’t usually eat much chocolate.
“When you work with it, it becomes kind of a medium more than a food item,” Clark said, “you lose the urge to stuff your face with it, you’re actually creating art forms with it.”
On a recent weekday Clark, walked me through how to make truffles. She’s artistic, patient and very mellow.
She starts by heating-up the milk. When it’s hot, before boiling, she pours it over good quality chocolate. It will later, after sitting in a cooler over night, become the ganache the base for the truffle.
Clark’s always looking for new ideas. Her anchovy truffles, have a shimmery blue color, are topped with a small anchovy–head and eyes included. She’s already working on ideas for Valentine’s Day, which may include mead and roses.
Here are some of her creations.
Photo courtesy:Shawn Wilson
Marx Bros Cafe, Caesar Salad
Hi everyone. Let me know what you think of this salad. I had a blast meeting Jack Amon from Marx Bros Cafe, and I’d like to thank him for teaching how to make Van Hale’s Caesar salad, (by the way he offers classes!). Tune in (on Channel 2 News at 6 Monday night to see the news story), and click-on!, AlaskaBites.com on Tuesday to see how to make truffles.
Van Hale’s Caesar salad from Marx Bros Café
3 Garlic cloves
3 Anchovy filets
1 Coddled egg
1/2 Lemon
1/4c Extra virgin olive oil
1/2 tsp. Balsamic vinegar
1 tbs. Freshly grated Parmesan cheese
1 Large head romaine lettuce, washed, torn and spun dry
1/2c Croutons
In the bottom of a large wooden bowl, drizzle a little olive oil and mash the garlic cloves with a fork. Add the anchovies and continue to mash together into a fine paste. Using the back of the wooden spoon, mash the garlic and anchovies into the sides and bottom of the bowl.
Break the egg into the bowl and juice the lemon. Mix thoroughly, then add the olive oil and vinegar and blend. Mix in the Parmesan, add lettuce and toss the leaves so they are coated with dressing. Mix in the croutons. Serve on chilled plates and garnish each with a sprinkle of Parmesan and cracked pepper.
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