roasted vegetables with pecans and goat cheese

Koselig.  What does it mean?  Well, there's no direct translation to English. Koselig (pronounced "kush-lee") is a unique Norwegian word that describe a cozy, warm, cheerfulness that comes from enjoying the winter season.

SAY WHAAA???!!  That's right, Alaskans.  Those of us that complain about the cold, the dark, the shoveling, the ice, the endless shelves of holiday items popping up in stores in October (for the love of all that's holy), need to scale back our sniveling and start embracing the cozy days of winter.  Time to light a fire in the fireplace, sip hot cocoa, don festive Norwegian sweaters, and not merely endure winter...but EMBRACE it!

The actual fire we built at Marika's house.  Super koselig!!

I only learned about this word recently, and just saw a friend post this article on Facebook that aptly summarizes the Norwegian culture surrounding the winter season.  So in that spirit, I lit a fire in the fireplace, pulled on my cozy wool socks, and set down to cooking this lovely koselig-esque winter dish.  A medley of winter vegetables - roasted carrots, parsnips, butternut squash, and onions - with a touch of balsamic vinegar, toasted pecans, and creamy goat cheese.  It may not be traditional Norwegian fare, but it's downright delicious!  I made this alongside roast chicken for a weeknight meal, but it's also perfect for an unexpected side dish at your holiday table.  

Happy koselig season, Alaska! xoxo h

(p.s. Here's the link to the story on KTUU Channel 2!)

Roasted Winter Vegetables with Pecans and Goat Cheese

1 small butternut squash, peeled, seeded, and cubed into 3/4 inch pieces
2 medium parsnips, peeled and chopped into roughly 3/4 inch pieces
2 medium carrots, peeled and chopped into roughly 3/4 inch pieces
1/2 of a medium onion, chopped in 3/4 inch pieces
2-3 tablespoons of olive oil
1 teaspoon kosher salt
freshly ground pepper
1-2 tablespoons of good balsamic vinegar
1/2 cup pecans
2 oz. goat cheese

(1) Preheat the oven to 450 degrees.

(2) Place pecans on a baking sheet and bake for 4-5 minutes. Take out, let cool, and roughly chop.  Set aside.

(3) In a large bowl, toss the vegetables with 2- 3 tablespoons of olive oil, kosher salt, and several grinds of black pepper. 

(4) Scatter the vegetables on two baking sheets and bake for 30-40 minutes, tossing the vegetables with a spatula at least once, and rotating the baking sheets once.

(5) Remove the veggies from the oven and place back in the large bowl.  Toss with 1-2 tablespoons of the balsamic vinegar (to taste).  Place on a serving platter, crumble top with goat cheese, and top with toasted pecans.

Enjoy!

spicy pickled carrots

The last couple of years, I've become rather enamored (obsessed? transfixed?) by all things pickled.  Pickling is the simple process of preserving food in a brine containing vinegar.  Once I discovered how easy it was to pickle things myself, I began pickling everything in sight.  I've pickled cauliflower, cukes, kohlrabi, chilies, devil's club buds (particularly proud of that foraged product- Bloody Mary, anyone?). But of all my pickled wonders, these spicy pickled carrots are my very favorite.

Why?  Because they are easy, colorful, and the perfect balance of tangy, sweet, and spicy.  My friend Lea introduced me to her recipe, and now I've made several batches of my own.  I eat them straight from the jar, or bring them on picnics and camping trips.  But my most common form of consumption?  I put a few in my styrofoam take-out Taco King container.  Because when I eat carrots along side my beloved lengua tacos, rice and beans, my Mexican comfort food is INSTANTLY transformed into health food!

BAM!  You're welcome.

Have no fear, folks.  These carrots are easy.  They were my first foray into pickling, and once I felt comfortable with the technique I began pickling things in jars with ease.  I'd stick to the brine recipe if I were you, but you can mix up what you put in the jars.  I've put mustard seeds, dill seed heads, peppercorns, fresh thyme sprigs, and bay leaves in mine.  In fact, my next batch might include a few of those.  But for your first time, stick to this recipe and you can't go wrong.

I dug up these pretty little carrots at Pyrah's Farm out in Palmer.  Right now is the PERFECT time to pick up a bag of Alaskan carrots at the farmers' market and knock your self out pickling up a frenzy.  I'm not an expert on preserving so if you'd feel more comfortable with a canning tutorial before you start, check out this link which has some basic information about canning and preserving.  I also love the blog Food in Jars, which has great information as well.  

Time to get pickling!!



Spicy Pickled Carrots
(Adapted from A Safe Kitchen)


4 cups distilled white vinegar
3/4 cup white sugar
3 tablespoons salt (pickling salt if you have it)
4-6 garlic cloves, halved
1-2 teaspoons red chili flakes (depending on how spicy you like it)
2 pounds carrots, trimmed, peeled and cut in half or quarters (if they're big), and cut in lengths about 1/2 to 1 inch shorter than the jars


(1) Take apart three new glass pint jars.  Set the screw tops and lids aside. 

(2) Fill a canning pot with water, or use a large pot with a metal sieve on the bottom (that's what I use).  Place 3 pint jars in the pot and bring to a boil- this will sanitize the jars.

(3) Wash the sealing lids with soap and water, then place in a small pot.  Fill the pot with some of the boiling water- this will soften edges of the lids for a better seal.

(4) Make the brine: In a medium sauce pan, bring the white vinegar to a boil.  Add the sugar and salt (I use pickling salt because table salt results in a cloudy brine) and dissolve completely.  Turn down to medium so it doesn't reduce too quickly while you ready the jars.

(5) Pull the jars out of the boiling water (I used to use tongs, but then I invested in a cheap pair of jar lifters which were totally worth the $10) and place hot jars on a towel on the counter.  Divide the garlic cloves and the chili flakes (as many or as few as you like) amongst the jars. Place the carrots in the jars, being careful not to pack them in too tightly.  Pour the brine over the jars, leaving about 1/2 inch of headroom.

(6) Place lids and screw tops on jars (using rubber kitchen gloves if you have them- these jars are going to be hot!!) and process in a boiling water bath for 15 minutes. Turn off heat and let sit for 5 minutes.  Let cool on the counter overnight, and check seals in the morning. 

They taste better after a week or more, so be patient!  

Enjoy!

xo h

roasted cauliflower & broccoli with lemony parmesan breadcrumbs

Happy New Year!  Well folks, big things happening in ol' Chena Girl's world.  Surreal, life-altering, incredible things.  Like, "pinch-me-did-that-just-happen?!" stuff.  Still wrapping my head around it.

I better just tell you.  It's too exciting.  

I DANCED ON STAGE WITH WILSON PHILLIPS!!!!!!

It's like Where's Waldo.  You have to find me in the picture.

I mean, seriously, right?!  Sure, it was at a random casino in a forgettable town in Oregon (for reals, I could not tell you the name of the town).  And yeah, perhaps their musical peak happened more than 30 years ago.  Don't care.  I love them.  Wendy, Carnie, and Chynna still got it.  Hold on for one more day?  I sure will!  And my sister Holly confirmed that it's the best birthday present she could have ever received.

I feel like a new woman.  Life couldn't get any better!

Except it did.  I got a new job.  A pretty cool one. :)

You see, I loved my old job.  Adored it.  I had no intention of ever leaving.  But I'm learning  that life just sort of has a way of charting it's own course while you're busy making other plans.

It was a big month, indeed.  So big, in fact, that I needed the entire month of December just to take a collective breath!  Thanks for your patience as I waited for my head to stop spinning. 

Based on all of the questions and comments I've received about my new gig, two concerns have clearly emerged as the most pressing.

First: what are you going to do with Milo?

Answer: I needed a housesitter when I'm in Juneau.  Problem solved!

Second: WHAT'S GOING TO HAPPEN TO YOUR FOOD BLOG?!

Answer: Well, this question kind of touched me.  You see, when I set out to start this blog nearly four years ago, I didn't really have any idea what kind of reception it would get.  I mean, I knew I was guaranteed four fans (mom, dad, sister, and brother, but he's sort of half-hearted about it if you ask me).  Beyond that, I didn't even know if anyone would read it, much less make any of the recipes I shared.   But you do, and the feedback I get from my readers and friends fills my heart. 

So Chena Girl ain't going anywhere!

At this point, many of you are thinking to yourselves...dude, lady, is this a food blog or a "wax poetic" blog?

Hey, man!  It's my blog!  Go get your own. 

Ok, ok.  Back to the food.  I've lost track of how many friends are resolving to drop a few pounds this year.  A little less candy, a few more carrots.  In that spirit, this dish of roasted cauliflower and broccoli, topped with crunchy, lemony, cheesy panko breadcrumbs is about as close as you get to wanting seconds when it comes to veggies.  I actually tested this theory when I brought the dish over to my friends Bill and Becky's house for dinner last Sunday.  We all agreed that next time, I should double the recipe.  The real prize is the crispy, golden panko crumbs.  I add a little lemon zest to the crumbs because I love the bright citrus note, but you could totally leave that out if you don't have a lemon on hand.  But the Parmesan cheese is essential. 

The only thing I will do differently next time is make more.

Serve this alongside grilled salmon, like we did, or a seared sirloin steak or roasted chicken.  Because healthy food shouldn't be boring.  It should be delicious!  


#cookingcommish

Roasted Cauliflower & Broccoli with Lemony Parmesan Breadcrumbs

(Adapted from Barefoot Contessa)

1/2 head of cauliflower and 1/2 head of broccoli, cored and cut into small florets (big florets should be sliced in half; as an alternative, use one full head of either cauliflower or broccoli, but I used what I had on hand)

olive oil

1/2 cup panko (Japaneese bread crumbs)

Zest of one lemon (about 2 teaspoons or so- optional)

1/2 cup freshly grated Parmesan cheese

kosher salt and freshly ground black pepper

Preheat the oven to 425 degrees.

Place the cauliflower and broccoli on a large shallow baking sheet.  Toss with 3 tablespoons of olive oil, 3/4 teaspoon kosher salt, and several grinds of black pepper.  Roast for 15 minutes.  Remove and toss with a spatula.

Toss the panko with the lemon zest and one tablespoon of olive oil.  Sprinkle on the cauliflower and broccoli and roast for another 10-12 minutes, until golden brown.  Remove from the oven, sprinkle with Parmesan cheese, and roast for another 1-2 minutes.  Toss and serve.  It's sooooo good!

Enjoy!

xo h

roasted brussels sprouts with capers, walnuts, and anchovies

The Best.  It's a bold statement, right?  To say something is the BEST you've ever tasted.  People throw the phrase around too loosely and apply it to things that simply don't deserve such high praise.  "This is the best corn dog I have EVER tasted!" "Have you tried this burger! Best burger ever!" "OMG, this cheese may be the BEST CHEESE EVER."  And we all know that the chances of that corn dog, burger, or piece of cheese being the BEST EVER are pretty slim.

 

I feel like the word "best" is losing the grip on it's definition.  So when I say something is the best I've ever tasted, I really want to mean it.  So, here goes:

 

I'm pretty sure these are the best Brussels sprouts I've ever tasted.

My friend Karen introduced me to this recipe last year and it's the only way I ever want to eat Brussels sprouts anymore.  When I serve these to friends, they often approach the dish with reservation.  Brussels sprouts?  Anchovies?  Honey?  Say wha?!  But my FAVORITE part is watching them taste their first bite.  That's all it takes.  The flavor of the golden roasted Brussels sprouts paired with the salty, briny, slightly sweet vinaigrette and crunchy walnuts is genius.  It just...works.

Roasted Brussels sprouts has been at our family's holiday table for many years.  But this year, I'm going to introduce this new twist on the old family favorite.  And I can't wait to watch them take their first bite!

 

Happy Holidays everyone!

Roasted Brussels Sprouts with Capers, Anchovies, and Walnuts

 

(Recipe courtesy of Karen Wilken)

 

3 pounds Brussels sprouts, halved

3/4 cup extra-virgin olive oil

salt and freshly ground pepper

1 cup walnuts

1/4 cup red wine vinegar

1 tablespoon Dijon mustard (or a grainy mustard)

2 tablespoons honey

3 tablespoons capers, rinsed and chopped

2 garlic cloves, minced

2 shallots, mined

2 tablespoons anchovy paste (or one 2-ounce tin of anchovies, drained and minced)

 

 

(1) Preheat the oven to 425 degrees. Spread the walnuts on a shallow baking sheet or pie plate and toast in the oven for about 8 minutes, until golden and fragrant.  Once cool, coarsely chop and set aside.

 

(2) In a large bowl, toss the Brussels sprouts with 1/4 cup of the olive oil and season with salt and pepper.  Spread the Brussels sprouts on to large, shallow rimmed baking sheets and roast for 35-40 minutes, tossing with a spatula halfway through cooking.  They should be golden and charred in some spots. 

 

(3) In the same large bowl, whisk the vinegar, mustard, and honey.  Slowly whisk in the remaining 1/2 cup of olive oil until the mixture is emulsified.  Add the capers, garlic, shallots, and anchovy paste.  Taste, then season with salt and pepper as necessary.  Add the sprouts and the walnuts, toss well and serve.

Enjoy!
xo h

 

simplest kale salad with lemony vinaigrette

Kale.  That glorious, magical green that was yanked from obscurity just a few short years ago, has now been catapulted from the murky, dank back corner of the produce section to front and center of every healthy eater's dinner table. 

 

Kale.

 

Is.

 

Everywhere.

Kale is one of my favorite ingredients to use during the Alaskan summer months.  While it is at its peak in the "Lower 48" states in late fall and early winter, Alaska's cool, sunny weather produces bushels and bushels of the hearty, leafy green through summer and fall.  It turns up in many of my dishes in one way or another, thanks to a healthy stock of it in my container garden, as well as beautiful supplies at our local farmers markets. 

 

I skipped the farmers market last weekend, however, and instead picked vegetables at Pyrah's Pioneer Peak Farm, a local you-pick-'em farm in Palmer, Alaska.  Pyrah's is a magical place for me, and I make the hour long trek from Anchorage to Palmer at least once a summer to get my hands on some truly fresh Alaskan produce.  Here's a few pics from my trip last weekend.  Kohlrabi bigger than my head, I tell you.  MAGICAL! 

My favorite type of kale is Lacinato or Tuscan kale, which is used frequently in Italy.  It's long, slender strands make beautiful raw salads.  I save the curly and Russian kale for soups, stews, and sautés.  Pyrah's Lacinato kale was a thing of perfection, so I helped myself to heaps of it. 

 

This salad recipe comes from my dear friend Ann, my wine and food soul sister-from-another-mister.  Ann and I were destined for greatness the moment she picked me up in a bar.  Yes, in a bar.  You see, I was on a date at this bar a few years back.  Ann just happened to be sitting next to me in the bar listening in on the conversation I was having with my date, and interrupted us to say: "You guys sound like fun.  Can I join you?"  We talked the rest of the night!  Needless to say, the dude didn't last, but I got a lifelong friendship out of that date.  That's a solid WIN in my book!  

As with most of my recipes, this salad is very simple.  The key to any simple recipe is to start with GOOD INGREDIENTS.  When you have good ingredients, you don't need to complicate things!  On this, Ann and I are always in agreement.  When I make this salad, I use fresh kale, toasted walnuts, and high quality Parmesan cheese and olive oil.  I never use bottled lemon juice- always squeeze it fresh for the best taste. 

 

Kale can be tough to eat when its raw, so it's important to dress the kale and massage it with your hands a bit and then let it sit for about 20-25 minutes to gently break down some of its tougher fibers.  Massage your salad?  Sure, it sounds weird.  Just trust me.  Weird is good sometimes. 

 

And by all means, dress your salad with pretty and edible Nasturtium petals if you have them.  I have them growing by the hundreds at my house, so they're appearing pretty much everywhere.  In my cereal, my morning yogurt, in my ice cream, on my toast...

 

However, this salad would be perfect topped with grilled Alaska salmon, which is how Ann served it to me the first time, or seared Alaska scallops or spot shrimp.  The possibilities are as endless as your imagination.

Kale Salad with Lemony Vinaigrette

(Serves 2 large salads, or 4 small ones)

8 cups kale (about one large bunch, preferably Lacinato or Tuscan), stems removed and roughly chopped
1/4 cup walnuts
1/4 cup golden raisins
3/4 cup shredded Parmesan cheese

For the dressing:

3 tablespoons shallots or red onion (finely minced if you don't have a blender)
1/4 cup fresh lemon juice (1-2 lemons)
1/3 cup extra-virgin olive oil
2 teaspoons honey or agave syrup
several grinds of freshly ground black pepper
pinch of kosher salt

(1) Preheat the oven to 350 degrees.  Place walnuts on a sheet tray and bake for 10 minutes, or until golden and toasted.  Do not burn!  Once they cool, roughly chop into large pieces.

(2) Place the shallots or red onion in a food processor (or use a stick blender) until finely minced.  Add the rest of the ingredients and pulse until blended.

(2) Add enough dressing to your liking to the kale, toss thoroughly (massage with your hands for best results), and let sit for 20-25 minutes to tenderize the greens.  Before serving, add half of the raisins, half of the walnuts, and half of the cheese and toss well.  Top the salad with the rest of the walnuts, raisins, and cheese and sprinkle Nasturtium petals on top if you have them.  Serve the remaining dressing on the side (if any). 

Enjoy!
xo H

wild alaska! devil's club buds



We all have our quirks.  Some wear an apron while they cook.  Others enjoy Cheez-Its with their PB&J's.  Some still drink Shirley Temples when they're 36.  Many say we "collect" kitchenware as a hobby to cover for our kitchenware hoarding problem.

 

Whatever...they're quirks!  They make us unique, right?!  (Don't judge- Cheez-Its and PB&J's go together like peas and carrots, just trust me.  Also, I own 4 colanders if you need one.  I wish to God I was joking.  I am not.) 
 

Freshly harvested Devil's Club shoots

One quirk I embrace: I'm a forager, and I embrace my inner hunter & gatherer.

 

Now, by "hunter & gatherer" I don't mean to conjure up an image of me in an Elmer Fudd hat with a 30-06 slung over my shoulder ready to field dress a moose.  Although let's all take a moment and do that right now.

 

That was fun. 



Shoots after they've been blanched in boiling, salted water and "shocked" in an ice bath

No, by hunter & gatherer, I mean I am a woman who enjoys nature's edible bounty in all its forms.  Fish, shellfish, game, and lately wild edible plants.  I mean, they're free!  More importantly, they're delicious!!  Now admittedly I'm still a novice at foraging for wild edibles, although my foraging roots for Alaska's wild seafood go way, way, way back.  (And as my friend Mera reminds me, teeters on the edge of obsessive.  As I like to put it, I have trouble with my "off" switch when it comes to foraging.) 

Currently, my wild edible plant repertoire consists of young cow parsnip (delicious roasted), fireweed shoots (similar to asparagus, and can be eaten raw), fiddleheads (total pain in the a** to clean, but broke down and picked some last weekend-- they're butter, garlic, and lemon's BFF), stinging nettles (just picked last night, still not sure what to do with them), and my favorite so far: Devil's Club leaf shoots, or buds. 

 

Devil's Club grow all over Southcentral Alaska on many of my favorite trails and hikes.  When fully grown, Devil's Club is a nasty, horrible bane of a hiker's existence.  But when they are buds an inch or two long, they are a tasty, delicate treat.   To me, they have notes of pine, mint, parsley, and resin.  I absolutely love it and have never quite tasted anything like them.  Because of their incredible flavor, they're well worth the effort to harvest!

 

 

I learned a lot about foraging for Devil's Club buds from an article written by Laurie Constantino.  Wear long sleeves and plants when picking these suckers.  While the shoots are soft, their thorny stalks are not so tread carefully.  Pick shoots 1 - 2 inches long, when the buds are tender and their spiny undersides are still soft to the touch.  USE GLOVES! (I learned this seemingly common sense lesson the hard way.  OUCH!)  Simply grab the bud, bend it down, twist, and it comes right off.  Discard the inedible outer brown sheaths, wash in cold water several times, blanch in boiling salted water for a couple minutes, and plunge into a cold water bath.  Drain and they're ready to eat as is, or to use in any culinary creation you can dream up.

 

 

The first time I ate Devil's Club buds, I simply tossed them with olive oil, salt and lemon after blanching them.  They were delicious!  I still think this is my favorite way to eat them.  I also added curry one time and while it turned out great, the curry flavor was too strong for the delicate flavor of the buds.  In my recipe below, I find the fennel and dill pair wonderfully with the piney/resin-like flavor of the shoots.

 

I hope you head out and find some buds- the short spring window is about to close!  You can still find many buds at higher elevations around Southcentral Alaska.  Happy foraging!!

 

 

 

Devil's Club Buds with Fennel and Dill

 

(Adapted from Laurie Constantino)

 

3 tablespoons extra-virgin olive oil

1/2 large fennel bulb (or one small), cored and thinly sliced

3 garlic cloves, minced

pinch of Aleppo pepper (optional)

3 cups Devil's Club buds/shoots

zest and juice of 1/2 lemon

1 tablespoon fresh dill, chopped

kosher salt and freshly ground pepper, to taste

 

(1) Clean Devil's club buds by picking out any twigs or leaves and by washing twice in cold water.  Fill a large bowl or sink with cold water and several ice cubes.  Blanch shoots for 2 minutes in a large pot of boiling, salted water.  Drain and plunge immediately into the cold water.  Drain again.  Lay shoots flat on a kitchen towel.  Place another towel on top and squeeze out the excess water, or roll the shoots up in the towel and gently squeeze out excess water. 

 

{**At this point, if you want to use them for later use, let air dry for a couple hours, then place them in a single layer on a baking sheet and place them in the freezer overnight.  In the morning, put the frozen shoots in a large ziplock bag and store in the freezer.  This is also how I freeze berries for winter storage.}

 

(2)  In a large skillet, sauté fennel in olive oil for 5-7 minutes, until soft and golden brown.  Add garlic and Aleppo pepper and sauté another 30 seconds.  Add blanched Devil's Club buds, stirring until just warmed through and moisture has evaporated from the buds.  Add lemon zest and juice, and salt and pepper to taste.  Serve immediately.

 

Enjoy!

xo h

 

 

 



lentils with kale, goat cheese, and walnuts

It's springtime in Alaska.  A wondrous time of year, full of piles of brown snow on the sides of the highways, potholes the size of craters ready to take a bite out of your car's undercarriage, and windshields full of rock chips from the copious amounts of gravel on road ways that have yet to be swept up and re-deposited for storage in anticipation of next year's snowfall.  Ah, a magical time of year indeed.

Springtime in Alaska is my least favorite time of the year.  Which is why I'm getting the hell out of Dodge to a sunny destination.

Until then, I will endure the final stages of winter with the rest of my neighbors who are anxiously awaiting that first flicker of green on the trees.  All the while knowing full well that Mother Nature's wicked sense of humor likely means at least one more dumping of snow before the end of May.

Sigh.

I've been keeping my Alaskan Springtime blues at bay by cooking up a storm in my kitchen!  Short ribs, pasta, spring salads, soups...anything to keep the dreary brown grass on my lawn out of sight and out of mind.  Summer can't come soon enough!

I devoured this lovely little lentil salad soon after I took these pictures.  Perfectly light and healthy, yet hearty enough to fill me up, this dish makes a great weeknight meal after a busy day at work.  Even better, the leftovers hold up well for lunch the next day.  Which is exactly what I did with them.



Lentils with Kale, Goat Cheese, and Walnuts

(Adapted from Laura Calder)

1 cup French green (du Puy) lentils
1 bay leaf
1 sprig of fresh thyme, or a pinch of dried
2 tablespoons (or more) olive oil
2 large shallots, diced (or one medium red onion, diced)
2 cloves garlic, minced
4 cups kale, roughly chopped
splash of balsamic vinegar
kosher salt and freshly ground pepper
scant 1 cup of walnuts
4 ounces goat cheese, crumbled

(1) Preheat the oven to 350 degrees.  Place walnuts on a sheet tray and bake for 10 minutes, or until golden and toasted.  Do not burn!  Once they cool, roughly chop into large pieces.

(2) Put the lentils in a saucepan with 1 1/3 cups of water, the bay leaf, and thyme sprig.  Bring to a boil, then reduce the heat and simmer until the lentils are tender, about 25-30 minutes.  If the liquid is not all absorbed, just drain off any excess.

(3) Heat the olive oil in a large sauté pan or dutch oven.  Saute the onion until soft, about 5 minutes.  Add the garlic and sauté for about a minute, then add the kale and cook until it has wilted a bit, about 2-4 minutes.  Add a little more olive oil if necessary to soften the kale.  Season with kosher salt and several grinds of fresh ground pepper.

(4) Deglaze the pan with a healthy splash of balsamic vinegar, and stir to incorporate.  Add the cooked lentils, taste and reseason with more salt and pepper, if necessary (I found mine needed quite a bit!  Lentils are pretty bland otherwise).  Add more balsamic vinegar if you like that sweet acidic roundness like I do.

(5)  Place the lentil mixture in a large serving dish, and top with the crumbled goat cheese and chopped walnuts.  Drizzle with a little more olive oil if you like (I enjoyed the way it made the final dish glisten a bit).  Serve warm.

Enjoy!
xo h

maple and rosemary roasted sweet potatoes & squash (and a story about a turkey)

Ah, Thanksgiving.  A time for friends and family to gather around the table in love and friendship, so that we may all sit down, say grace, and stuff our faces full of delicious foods drenched in butter and cream. 

 

Thanksgiving: the greatest holiday of them all.

 

At this point, what I really should tell you about is this delectable little recipe I am sharing with you for your holiday table.  Perfect for Thanksgiving, Christmas, or any time during this chilly winter season.  Acorn squash and sweet potatoes mingle together with maple syrup and a hint of rosemary for a fantastic, comforting side dish.

 

But what I really want to tell you about is how I'm getting a turkey on a plane for Thanksgiving.

 

HUH?!

 

You see, I'm not one for simple, pain-free holidays.  They're just too easy.  I like complex, anxiety-inducing holidays that require multiple phone calls, web searches, a Facebook blast, and pleading for favors from family and friends.  This all started because my bleeding, YUP-i-fied heart has watched far too many documentaries and read far too many books about the horrors of commercial poultry factories.  To ease the burden on my conscience, I thought I would simply buy a local turkey for the Big Day.  Easy-peasy, right?

 

WRONG, PEOPLE.  Soooo wrong.  Buying a local turkey in Alaska is about as easy as ordering ice cream in the middle of the desert.  Local turkey purveyors Triple D Farms, made (in)famous in this fantastic gem of a video by She Who Shall Not Be Named, closed down in 2011.  A fairly extensive search on the web and several phone calls around the Anchorage/Mat-Su Valley area turned up ZERO turkeys for my table. 

 

I told myself, "Heidi, suck it up.  Just be like everyone else and go to the store and buy a damn turkey."  I mean, they're perfectly decent turkeys!  I grew up with them, and loved my turkey dinner at every Thanksgiving table.  So I went to my favorite wholesale store (need a turkey and a generator and your tires rotated?), picked up an "organic" turkey, placed it in my cart and felt a little better.  As I made my way to the front of the store, however, panic overcame me.

 

How exactly were these turkeys raised?  Did they live a good life, running around with their brothers and sisters, left to roam free on grassy fields?  A Google search of the company brand turned up exactly what I suspected: it was wholly-owned by one of the big, bad corporate poultry factories.  My heart began to bleed again.  I turned my cart around, traveled back to the cooler, and placed the frozen bird back into its resting place. 

 

Having already given up on my local turkey, I called a locally-owned market that sells farm-raised turkeys for $85,700.00/pound.  From the way they pitch it, these pasture-raised, spa-treated, college educated birds had a life in California better than most of us ever dreamed of.  I swallowed the price tag and placed my order.

AND THEN IT HAPPENED.

My friend Renee texted me later that same day to tell me a friend of hers raises turkeys in Kenai for his family.  And he had a SPARE he was willing to sell me.  I was elated!  The only hitch?

It's in Kenai.  And I'm in Anchorage.  A 150 mile problem.

A few texts, a Facebook blast, and a couple phone calls later, I learn that my friend Mike is flying home from Kenai TODAY.  I called him and simply asked if he'd do me a favor.

Mike: "Sure.  What's up?"

Me: "Uh.  This might sound a little weird.  Can you bring something home for me on the plane?"

Mike:  "I think so, if it fits in my carry-on.  What is it?"

I paused.

Me: "A frozen, 20-pound turkey."

Mike: "A FROZEN TWENTY POUND TURKEY?!?!?!"

When he said it like that, it really did sound a little crazy.

Luckily, Mike loves me.  And my crazy antics. 

 

So in about two hours, Mike is going to board a plane with a frozen 20-pound, Alaska-raised turkey.  YIPEE!!!!!!!!!!!!!!!

How in the world am I going to top this next year? :)

 

 

Maple and Rosemary Roasted Sweet Potatoes & Squash

(Serves 4-6)

 

1 acorn squash, halved and seeds scooped, and sliced into 10-12 wedges (leaving the skin on- it’s edible!)

1 sweet potato, sliced crosswise and into 8-10 wedges

2-3 tablespoons olive oil

1 ½ teaspoons kosher salt

Several grinds of fresh pepper

2 tablespoons real maple syrup

1 tablespoon chopped fresh rosemary

2 tablespoons butter

 

(1)    Preheat the oven to 425 degrees.

 

(2)    Place the squash and potatoes on a shallow baking sheet.  Toss with the olive oil, salt, pepper, syrup, and rosemary.  Arrange in a single layer.

 

(3)    Dollop the veggies with the butter (either by breaking it up with your fingers or sliced into small cubes with a knife).

 

(4)    Bake for 30-40 minutes, flipping once halfway through, until golden brown. 

Enjoy!
xo H

 

wild alaska salmon with chimichurri & roasted root vegetables

I'm a bit salmon obsessed of late, and for good reason.  You see, after an extremely successful fishing trip in Valdez's Prince William Sound, I'm a bit salmon-heavy at my house.  And frankly, that's putting it lightly.  It comes down to this: if I don't eat all this salmon, I can't fit anything else in my freezer.  No ice cream.  No frozen pizza (Newman's Own Pepperoni- my favorite!)  None of those frozen balls of cookie dough I buy from every kid's fundraiser (delicious frozen little balls of dough...why bother baking them?) And no room for any wild Alaska game that I beg, borrow, and steal from friends and coworkers to round out my food supply for the winter.

Yes, I KNOW there's a Fred Meyers around the corner from my house.  That's not the point. 

I just like having a lot of food IN my house.  It's hard-wired in my DNA.

So when my friend David from Alaska Public Media contacted me about another interview for public radio, I knew exactly what to make.  Our conversation went something like this:

David: "I'm thinking of a fall theme.  How about soup?"

Heidi: "Great!  But we're going to have salmon."

David: "Pot roast is great, too.  But I love soup."

Heidi:  "Awesome.  Salmon it is!"

Good thing David's a good sport, and loves salmon. 

We traveled to a local farmers' market to gather up beautiful, freshly-harvested vegetables for roasting along with the salmon.  The market was spotted with jewel-colored carrots, beets, and potatoes.  I said to David, "You eat with your eyes first!" and gathered up my colorful crop.

Back at my house, I scrubbed, sliced, and seasoned away in my tiny little kitchen, while chatting with David and cursing at Milo for constantly squeaking his toy at David's feet.  By the time we finally sat down to eat what I had concocted, I had forgotten the mic was even there.  Three hours after we meet at the farmer's market, I sent David home with dinner for his wife. 

It was really fun.

And you know what's the kicker?  This just may be one of the best salmon meals I've ever made.  The salmon and the veggies are delicious on their own, but the chimichurri sauce added an intense burst of flavor, while also tying the entire dish together.  And for me, nothing says fall like a pile of sweet, tender, carmelized roasted root vegetables, at the peak of their freshness when the thermostat starts dipping and the leaves begin to fall.   

(You can listen to Chena Girl on the radio here!)

Alaska Salmon with Chimichurri Sauce

Serves 4

For the chimichurri sauce:
(Adapted from Simply Recipes)

1 cup (packed) fresh flat leaf Italian parsley, stems removed
3-4 garlic cloves
2 tablespoons fresh Oregano leaves (or 1 teaspoon dried)
1/2 cup olive oil
2 tablespoons white or red wine vinegar
1 teaspoon salt
1/4 teaspoon red pepper flakes
a few grinds of black pepper 

For the salmon:
(Adapted from Barefoot Contessa)

Four wild Alaskan salmon fillets, skin and pin bones removed (about 4-6 ounces each)
olive oil
kosher salt
a few grinds of pepper

Preheat the oven to 425 degrees.

Place all ingredients for the chimichurri sauce in a food processor and pulse until just combined- you still want the sauce to retain a "chunky" look.  If you don't have a food processor, finely mince the herbs and garlic and toss with the other ingredients.  Set aside while salmon is cooking.

Heat a dry oven-proof nonstick skillet over medium-high heat.  Rub each of the salmon fillets with olive oil and sprinkle liberally with salt and pepper.  When the pan is hot, place the salmon presentation-side down (usually the top of the fillet) and let sear without moving them for two minutes.  Turn the fillets over and place the pan in the oven for 4-5 minutes, or until the salmon is cooked but still a little pink inside.  DO NOT OVERCOOK THE SALMON.  Best to err on the side of rare!

Top each salmon fillet with a little chimichurri sauce and serve.

Roasted Root Vegetables

Serves 4

8-10 small carrots
2 medium beets of any variety, peeled and sliced into 8 wedges
4-6 small red and yellow waxy potatoes

This recipe is more of a method than an exact science.  You can use any combination of root vegetables.  I particularly love using sweet potatoes and parsnips, and will often throw in butternut squash as well. 

Start by preheating your oven to 425 degrees. 

Scrub veggies well.  Peel the beets and slice into 8 wedges each.  Leave the skins of the carrots and potatoes on if you prefer- I certainly do.  Cut stems and roots of carrots and leave whole if they are small, cut in half if they are big.  Cut potatoes into rough 1 inch cubes. 

Place all the veggies on a baking sheet.  Make sure you only have enough veggies to cover a single layer without overlap- this way the veggies roast instead of steam. Toss all veggies with one to two tablespoons of olive oil, a heavy pinch of kosher salt (about 1/2 teaspoon) and several grinds of fresh black pepper.  Bake for 30-35 minutes, turning once about halfway through.  Finish with a final dash of salt (I love sel gris!) if you prefer, and serve HOT!

Enjoy!
xo H