It finally happened. There was a layer of frost covering my car windows this morning. For me, that means it’s time to make soup.
I used up the last of the fresh carrots, celery and onions. I chopped an old baguette into slices and made croutons. I let the pot simmer and then ate.
How do you make soup? I’m always interested in new ideas.
We moved into a new house, from a condo, about a year ago. One of the best things about our new place is that we get TONS of sunlight and we have a yard. For several years now I’ve grown herbs and flowers in container gardens. This year I”m going [...]
I am addicted to Fire Island Bakery’s organic grain granola. I bought a bag this week, you know, to share with the family. I’ve eaten half of it by myself. I think I need an intervention. Anyone have a good granola recipe?
Anyone riding in Bike to Work Day? I’ll post the schedule below and highlight the food stops. You’ll want to stop by the bacon station… maybe stop by twice. May 17, 2013 Bike to Work Day Bike Stations May 17th is Bike to Work Day. There will be bike stations [...]
Wednesday night was the second annual Great Alaska Seafood Cook Off, which is hosted by the Alaska Seafood Marketing Institute. It’s a pretty cool event. A lot of people take a train to the Bill Sheffield Railroad Depot and the event is packed once you get there. Six chefs had [...]
Spenard Roadhouse has only been open four years, but it is possibly one of Anchorage’s most popular restaurants. It’s on Northern Lights, in what was the old Hogg Brothers Cafe. When the current owners bought the building they auctioned off most of the pigs that covered seemingly every square inch [...]
How long are you willing to wait for a to-go order? How about 30 minutes, 40, 50? Maybe two hours? That’s what was happening a lot at Moose’s Tooth. “We got to a point where we couldn’t keep up on to-go’s,” Dan Fiacco the GM at Moose’s Tooth said, “and [...]
Bobby Sidro was nervous when I met him: nervous about being interviewed by a television reporter, and nervous about his first time on the Iditarod trail. He’s a chef at the Millennium Alaskan Hotel, and this week — maybe around Thursday — he’ll make dinner for the first musher who [...]
I was skeptical. I didn’t trust Phil Eherenman with his mop of curly blonde hair and his assertions that eating vegan would taste good. You know, as in no milk, cheese, meat or fish. Then he handed me a bean quesadilla. I bit. It was cheesey, tangy, self-sufficient. How was [...]
I wanted to work on a romantic Valentine’s Day story this week. But, once I started to interview Frieda Koper the owner of The Flying Dutchman Pastry Shop, I realized I had not found a romantic person. “No,” Koper giggled, “actually the joke in the family is that I am [...]
Alaska salmon make it on an episode of Top Chef. Check out the video clip!
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I like to buy a whole chcken and debone it. I then roast the carcass but reserve the meat for later. I then make a stock by using a small stove top pressure cooker and add rough chopped vegies and the roasted bones. The pressure cooker really pulls out the flavor of the vegetables and roasted bones etc. I then strain all this out because the actual vegetables and meat will be pretty tasteless since all of their flavor goes into the stock. I then like to cool the stock completely. Putting the pot outside in the winter is great for this. This really makes the flavors come together. I then reheat and add chopped vegies (sometimes noodles). Once the vegetables are cooked I add the chopped raw chicken meat and basically turn off the heat. The residual heat in the pot will poach the chicken perfectly. Season at the end.
Since I am straining the stock anyway the inital vegetables just need to be rough chopped and don’t have to look pretty. I sometimes through in large chunks of ginger, lemon grass, garlic, parsely/cilantro stems, whole peppercorns etc. The stock freezes well and is good to have on hand in case of a winter cold.
I meant “throw” in and not “through” in