Alaskabites

Tags: Seward

Great Alaska Seafood Cook Off

Published on: May 10, 2013

Categories: Made in Alaska, recipes, Restaurants

Tags: alaska seafood marketing institute, chinooks waterfront, great alaska seafood cook off, kevin lane, la baleine, mandy dixon, maxine's fireweed bistro, Rebecca Palsha, robert lewis, Seward

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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.

Bringing Back Baked Alaska

by rebeccak2

Published on: February 6, 2013

Categories: Made in Alaska, Restaurants, Uncategorized

Tags: Alaska, baked alaska, Delmonico's Restaurant, dessert, Rebecca Palsha, Seward

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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.”

Sweet Seward

by rebeccak2

Published on: September 5, 2011

Categories: Restaurants

Tags: harbor bakery and cafe, rain, Rebecca Palsha, Seward

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How was everyone’s Labor Day Weekend? We spent it in Seward with my husband’s family. It was rainy, chilly and just about perfect.

It was the kind of trip where you eat, take a walk, play a board game and then eat again. (And if you’re 2, you decide which boat you’d like to own.)

One of the things I love about getting out of town is trying different restaurants. Next time you’re in Seward you must try Bakery Café at the Harbor.
If not for the sandwiches… (I recommend the French Dip)

Then, maybe, for a little bite of this?! (Oh ya, that’s raspberries and cream cheese alright)

And as you’re heading home pick up some fresh bread for your weekday lunch.

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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!