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?
Tags: Rebecca Palsha
Granola Addiction
Bike to Bacon
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 located throughout Anchorage providing a variety of treats, juice, and coffee to bike commuters. Each station is different.
BCA Bacon Station sponsored by Spenard Roadhouse, Great Harvest Bread Co., Snow City Cafe, Kaladi Brothers, Green Star and Midnight Sun Brewery
Location: Chester Creek trail just east of the Seward Highway Schedule: 6:45-9:00 Description: Bacon – of course. Kaladi Bros. Coffee, Great Harvest Bread Cookies, and other treats.
Trek Store of Anchorage & House of Bread
Location: Elmore and Abbott Schedule: 6:30 AM to 8:30 AM Description: If you happen to be in the area, stop by the Trek Store of Anchorage aid station at the corner of Elmore and Abbott. Treats …
CRW Engineering
Location: Tudor and C St (for Bike to Work Day) northeast corner near the big red fish Schedule: 6:30 to 8:30 AM Description: Stop by for Coffee, Rolls and Water – and other treats to keep you fuel…
Alaska Regional Hospital
Location: Glenn Highway Multi-use bike path at Muldoon intersection. Schedule: We planned 6:30 to 8:30 am. Description: coffee, water, and snacks.
ANTHC & Southcentral Foundation
Location: Corner of Elmore and Ambassador Drive Schedule: 6:30-8:30am Description: Blueberry Station (blueberry inspired breakfast for bicyclists!)
USKH’s TLC Station (Treats, Lube (+air) and Camaraderie)
Location: 2515 “A” Street (Corner of A and 26th) Schedule: 7:00 – 9:00 Description: Treat Station will be operating 7:00 – 9:00 and include caramel cinnamon bars, fresh fruit, and coffee
Bayshore Clubhouse
Location: Dimond & Victor near entrance to Campbell Creek Trail Schedule: 6:30 AM to 8:30 AM Description: Dino’s Donuts, energy bars and drinks.
Rim Architects and Corvus Design
Location: Westchester lagoon (by the cozy cafe) Schedule: 6:45-8:45am Description: Coffee and treats
Dark Horse Coffee
Location: W 7th Ave and L St. Schedule: 6:45-9:00am Description: Coffee for commuters!
Dept of Transportation and Public Facilities
Location: NW corner of Spenard and Intl Airport Rd Schedule: 7-9am Description: refreshments, safety info, and transportation swag.
PDC Inc. Engineers, Bettisworth North Architects, and Acai Alaska
Location: A Street in front of Barnes and Noble Schedule: 6:30-9:00am Description: Trail Angels” Smoothie Stop is not on your map this year. PDC Inc. Engineers, Bettisworth North Architects, and Acai …
Great Alaska Seafood Cook Off
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 one hour to make and plate a dish that features Alaska seafood.
Kevin Lane of Chinooks Waterfront in Seward won first place. Mandy Dixon from La Baleine and Robert Lewis of Maxine’s Fireweed Bistro tied for second.
I was sent a copy of Lane’s winning recipe. If you make it send me pictures! rpalsha@ktuu.com
Sourdough Crusted Sable with Yukon Gold Potato Puree, Sea Bean Sauté, Smoked Salmon Jus,
Rhubarb Aigre-Doux and Basil Coulis
Sable
Sablefish 8portions
Sourdough, thinly sliced 8pc
Salt and pepper
Clarified butter 1Tbl
Place sable, bone side down, onto each piece of sourdough and trim excess dough. Season.
Heat clarified butter in large sauté pan over medium high heat. Add sable, sourdough side down and cook until golden. Flip and finish cooking.
Yukon Puree
Yukon potatoes 2#
Garlic 1clove
Milk, warm ¼ cp
Butter ¾#
Salt
White pepper
Peel potatoes and cut into large dice. Place into salted water and bring to a boil. Simmer until tender then drain. Run through food mill back into pan. Return to medium heat to evaporate any liquid. Add milk then beat in butter, little by little until fully incorporated. Season.
Rhubarb Aigre-doux
Rhubarb, small dice 2cp
Shallot, minced 1tsp
Beet juice 2Tbl
Red wine vinegar 1tsp
Black pepper
Spruce tip syrup 2Tbl
Honey 2Tbl
Place rhubarb, shallot, beet juice and vinegar into and small sauté pan and bring to a simmer. Cook until rhubarb is tender and liquid has reduced. Remove from heat and let cool. Stir in syrup, honey and pepper.
Smoked Salmon Jus
Smoked salmon 2oz
Shallot, sliced 1
Thyme sprig 1
Veal stock 4oz
Place all ingredients into sauce pan and bring to a simmer. Simmer for 10 minutes then remove from heat. Strain and hold warm.
Tempura Batter/Sea beans
Flour 1cp
Cornstarch 3Tbl
Soda water 12oz
Dill, minced 2Tbl
Sea beans, trimmed 8
Place all dried ingredients into a bowl and whisk in soda water and dill. Heat fryer to 375. Dip sea beans into batter and fry until crisp. Drain on paper towels. No need to season as the sea bean is briny enough.
Mushroom/Sea Bean Saute
Olive oil 2Tbl
Shiitake Mushroom, sliced 16
Red onion, julienne 1
Sea beans 1#
Garlic, minced 2cloves
White wine ¼ cp
Chicken stock ¼ cp (or less)
Butter 1Tbl
Espelette Powder ½ tsp
Heat oil over high heat. Add onions and mushrooms and sauté until caramelized. Add garlic and sea beans and toss. Deglaze with wine and stock. Finish with butter and pepper.
Basil Coulis
Basil leaves 1/4cp
Spinach leaves 1/4cp
Chix stock 1/2cp
Orange juice 2Tbl
Salt small pinch
Xanthan gum 1/4tsp
Place all ingredients except xanthan gum into blender and puree until smooth. Add gum and puree. Strain and place into squeeze bottle.
Vegging Out
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 it possible? Eherenman told me the cheese flavor was from nutritional yeast, the yellow-Velveeta color from roasted red bell peppers, there was a deep rich flavor from the liquid smoke.
“This is powerful stuff,” Eherenman said as he showed me how to make a dip he calls cheesy-beany spread.
Eherenman says he went vegan about seven years ago to improve his health. His knees had been hurting. He thought he’d developed arthritis after years of backpacking through Alaska. He says he had terrible cholesterol and high blood pressure. He was constipated and had hemorrhoids. And the snoring, it was awful.
“I couldn’t sleep at night,” Eherenman said.
So he became a vegan. Eherenman says all his health problems went away. He’s hiking again.
Now, to be honest, I’m not cut out to be a vegan. I love cheese way too much to give it up. I can’t imagine brunch without eggs Benedict and bacon or sausage. I start my day with hot chocolate for breakfast. But, I do understand wanting a healthier lifestyle and having more vegetables in your diet just seems like a good plan.
Eherenman, who teaches cooking classes, is amazingly passionate about being a vegan. He sold me on having more vegan dinners, although I probably won’t give up a meaty cheeseburger.
Cheesy-Beany Spread
1 can white beans, drained
1tbsp. tahini
2 tbsp. nutritional yeast
1-2 tbsp. roasted red bell pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dijon mustard
1/2 tsp. salt (only if not using canned beans)
1 1/2 tbsp. lemon juice (or more to taste)
a few drops of liquid smoke
The Non-Romantic, Romantic
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 the guy in the family.”
Despite her romantic shortcomings Koper will spend the next several hours cranking out tokens of affection for her customers at her pastry shop. Chocolate covered strawberries, cakes topped with pink sugar flowers, truffles.
The love of her life, Cam Hays, helps. He’ll dip strawberries into a warm tub of chocolate as the couple talks about life and unfinished chores.
“Well technically we’re not married,” Koper said, “we never got around to that part, but after you’ve been together 14 years it’s really silly to call him your boyfriend… Maybe someday.”
Koper smiled when she talked about him.
As I stood in her shop surrounded by the warm smell of chocolate I couldn’t help but wonder if maybe Koper wasn’t just a little romantic after all.
Check out the tv story.
Bringing Back Baked Alaska
Andee Stepp switched on the torch and leaned away from the flame as fire heated up a silver ladle full of rum.
It caught fire.
“Pretty,” Stepp said as she poured the fiery liquid over a small dome of meringue.
I recently met with the Stepp, who’s an advanced baking student at the University of Alaska Anchorage to learn the history of baked Alaska, and to watch her make her version of the old fashioned dessert.
It’s one of her favorites.
There are many variations of baked Alaska, but it’s traditionally a sponge cake base, topped with a scope of ice cream and then covered with meringue.
Stepp told me that a French chef, Charles Ranhofer, who worked in New York City at Delmonico’s Restaurant created the dessert to celebrate the purchase of Alaska. But how did he come up with the idea? Ice cream seemed obvious, you know, because it’s cold in Alaska. But, why did he use meringue?
“Because it kind of reminded him of the igloos in the snow,” Stepp said.
It also helped slow the ice cream from melting before it was served. Stepp said during the 1800′s chefs would get an oven as hot as possible before putting the dessert in, to brown the meringue. Once it was at your table rum would be set on fire before it was poured over top. It’s a pretty stunning presentation.
Stepp told me baked Alaska’s making a comeback in restaurants.
“I think it’s more popular in the other states than here,” Stepp said, “which is weird because I don’t think people realize how simple it is to make.”
Moose’s Tooth, To-Go
Last note from Moose’s Tooth’s Facebook page:
Have you ever wanted to get your pizza faster while at the Moose’s Tooth? Well the time has finally come. We are happy to announce the grand opening of our new pizza line. We will now have a pizza line for your to-go needs, and one for your dine in needs. We appreciate your willingness to wait the past 16 years and hope this new line will speed up all aspects of your Tooth visits. Thanks again for your continued support and we look forward to sharing a pizza with you.
A Slope Superbowl
I got this quick little blurb from Moose’s Tooth’s Facebook page, so cool!
Here is a photo of 76 take and bake pizzas ready to board a flight up to the slope for this Sunday’s Superbowl. Call now to reserve your pizzas, wings, salad and beer for this Sunday. Let us make your party, one your friends won’t soon forget.
Latino Pastries, a Secret and a Dream
Nilda Veras has a lot of secrets. Secrets she won’t tell you about even if you pry.
She’s originally from Puerto Rico but came to Anchorage several years ago to be closer to her sister. And, when she moved here, she brought the secrets to baking Latino pastries. I met with her this week to learn how to make a tres leche cake. She taught me the basics, but wouldn’t tell me everything she puts in her cakes. She was afraid other people would copy her recipe.
Inside her shop in midtown Nilda effortlessly moved between two mixers, one beating egg yolks, the other egg whites. The table jerked back and fourth to the beat of the mixers. Nilda told me that for several years she sold pastries to people at her church, then, after a lot of encouragement, she opened her own shop this month. She said she’s the only Latino bakery in Anchorage.
“Since I was a child I always liked baking,” Nilda said.
She told me that Latino pastries often use passion fruits. Guava syrup’s dripped over quesito de guayaba, which is a pastry that’s similar to danish. Pineapple’s stuffed inside a massive white sabor Latino pineapple filled cake. Portion’s here are generous, you can easily share a pastry between two, or three people.
I asked Nilda what made her store special.
“It’s just something I love, I have passion,” she said, “it’s the flavor, we add the secret, and we make it special.”
Nilda’s Party Creations
4240 Old Seward Hwy. #21
907-332-0025
www.nildaspartycreations.com
Burger Battle
Let the battle of the burgers begin!
I realize this post will make no sense since I just spent the last blog entry writing about losing weight, but, whatever, I’m ready for a competition. And mamas hungry. So, who makes the best burger in town and why? Submit your ideas and we’ll test it out. I recently stopped by Tommy’s Burger Stop, (amazing!) and had the Hellcat. It’s a burger loaded with bacon, jalapenos, blue cheese, pepper jack cheese and sauteed peppers. Spicy!
Submit your burger favorites here or email me at rpalsha@ktuu.com. We will test them out and report back. Stay tuned!
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