basil & garlic scape pesto

Friends, it's been a glorious summer in Alaska so far!  I've bounced between Juneau and Fairbanks and Anchorage soaking up sunshine, good food, and friendship along the way.  

My first summer living in Juneau has defied my expectations.  For the most part, the weather has been warm and inviting, with the occasional rain shower to keep everything green and lush (and the wild mushroom crop plentiful!) But what has really blown me away is the incredible bounty of wild edibles here in southeast Alaska.  It's AH-MAZING!  With my trusty furry, four-legged sidekick Milo at my side, we've foraged for nettles, devil's club buds, beach asparagus, salmonberries, cloudberries, and most recently the early blueberry crop. I made an fantastic nettle pesto (still have some in the freezer!), pickled the devils club buds and the beach asparagus, and plan to make salmonberry jam as soon as I find the energy.  So far, I've just been munching on the cloudberries, which are tart and creamy.

Clockwise from top left: early southeast Alaska blueberries, beach asparagus, salmonberries, and cloudberries

A bundle of garlic scape

I have a little spare time on this Saturday, which is on of my favorite things in the world.  Last week I made a stop at Rainbow Foods, a terrific local health food store in Juneau, and came across some garlic scapes.  I had no idea I'd be able to find them in Juneau!!  Tastes like garlic, but greener and milder.  I've chopped them up and added them to stir fries before, but recently read that they make a great pesto. I'd also picked up one of those live basil plants last week at the grocery store, so I thought I'd do a combination basil-garlic scape pesto.  It turned out even better than I expected, and so easy to make that I was able to carry on a long-distance phone call with my friend Meagan while throwing it together.  The bright, herbal basil paired with the green garlic scape is a perfect flavor combination.  I had to force myself to stop tasting it repeatedly because its SO GOOD!!

As I type this sentence, I'm swallowing the last yummy mouthful of this pesto on rustic Fire Island Bakery baguette.  Happy Saturday to me!

Basil & Garlic Scape Pesto

(Makes one pint)

2 cups basil leaves
2 tablespoons parsley leaves
1/2 cup chopped garlic scapes
3 garlic cloves, unpeeled
1/2 cup pine nuts
kosher salt and freshly ground pepper
1 cup extra virgin olive oil
1/2 cup grated parmesan cheese

In a smal saucepan over medium heat, toast cloves of garlic until brown spots appear on the outside, about 6-8 minutes.  Once cool, the peel comes off easily.

In that same pan, toast pine nuts over low heat for 4-6 minutes, until golden brown.

Place all ingredients, save for the oil and cheese, in a food processor and pulse 15-20 times until combined.  Slowly pour in oil until incorporated.  Add cheese and pulse a couple times.  

ps...gratuitous picture of Milo(sevic), the little war criminal, on a break from blueberry picking to check out the ocean. <3

Enjoy! xo h

wild alaska! stinging nettle pesto

Behold! The delicious, if not tricky, stinging nettle plant.  Tasty little sucker!

It's springtime in Alaska!  Here in Juneau everything has come back to life from the rainy, dreary, soggy wet days of "winter."

(I refuse to acknowledge that we actually had winter when I barely saw traces of snow.  Winter my left toe, Mother Nature.)

I've well-documented my excitement for foraging here on the blog-- PEOPLE, IT'S FREE FOOD-- but Juneau, with its lush rainforests, is a mecca for a forager's soul.  Fiddleheads!  Devil's club buds! Fireweed shoots! Nettles!

Who needs a garden?!

With my trusty sidekick Milo at my side, we set out to gather our bounty.  And by we, I mean Milo explored the wilderness and picked a fight with a whippet while I did all the actual work.  We each have our roles, I suppose. 

Milo: Slacker.

I found an avalanche shoot not too far from where we live and the nettles were in abundance!  Making sure to wear gloves (their sting is not harmful but hurts like a mother), I picked two heaping grocery bags full in no time.

There are so many ways to use nettles.  They just need a quick steam, sauté, or boil to nip the sting.  You can use them in soups, frittatas, or substitute them just about anywhere you use spinach.  They're my favorite spring edible.

With such a huge bounty, I settled on making a pesto.  While there are loads of recipes on the internet for nettle pesto, I settled on this one from Persephone Farm in Washington State.  I loved it!  I will say that I didn't adhere to the recipe entirely.  Perhaps an extra garlic clove and a bit more squeeze of lemon made it into my pesto.  I think it's  best to make the recipe, taste it, and then add to it what you like to please your taste buds.  Maybe you want a little extra parmesan or a dash more of salt?  Go for it!

(And for more information about stinging nettles, check out this page from the Alaska Department of Fish & Game.)

Stinging Nettle Pesto

1/4 pound stinging nettles (weigh them dry!)
1-2 garlic cloves (depending on your taste)
1/2 cup pine nuts
1/2 cup extra-virgin olive oil
2-3 tablespoons fresh lemon juice (or to taste)
1/2 cup freshly grated parmesan cheese
kosher salt and freshly ground black pepper

Toast the pine nuts in a dry skillet over medium-low heat for 4-5 minutes, or until they turn lightly brown (being careful not to burn them like my first batch. Oops). Set aside.

Set a large pot of water to boil.  Gently boil the nettles for 1 minute.  Drain, then place immediately in a large bowl of ice water (this will set the pretty green color and stop the cooking).  Drain in a colander.  Use clean paper towels to squeeze out as much water from the nettles as possible.

Place all ingredients in a food processor, and whir up until smooth.  Adjust ingredients to your liking (I like extra garlic and lemon) and season with salt and pepper to taste.  

Spread on toasted baguette, homemade pizza, or toss with pasta.  This pesto freezes well, too!

Enjoy!

xo h

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

midnight sun granola

Can you believe it?  It's finally here!  The birds are busily chirping, the sun is shining, and the grass is a lovely shade of verdant green (unless of course it's in my yard, where its still covered in brown patches and dandelions, but I digress).  

IT'S SUMMER!!!  Or practically summer, since technically summer isn't here until June 21st.  No matter!  In Alaska, the non-winter months are so few and far between that we play a little fast and loose with the seasonal calendar.  When it's roughly 54 degrees outside on a bluebird sunny day and the children are complaining of "the heat" on the ball field, it's time to bust out the barbecue and break out the water slide because SUMMER IS HERE!

I spent the better part of the winter in Alaska down in Juneau, where it rained more than snowed, and spent most of my time getting the hang of my new job and new surroundings (and eating several batches of these without enough help).  I spent far less time exercising and taking good care of myself. Let's just say that in the battle between exercise versus beers and pizza at the Island Pub across the bridge in Douglas, you can guess which was usually the victor (and if you happen to be visiting Douglas, try "The Don" pizza-- AMAZING!) 

To make up for the pizza sins of the last few months, I am committed to walking, hiking, yogaing (is that a word?  it is now) and biking my way back into good shape.

But you still need fuel, right?  And it's always better if the fuel is delicious, crunchy, sweet granola, don't you think?  Yup, I thought so too!

This recipe is another gem from my friend Shirley Jewett of Fairbanks.  Momma Shirley has given me some of my most beloved recipes, and this one is no exception.  I've tweaked it a bit over the years.  Sometimes I add dried fruit, such as apricots, cherries, or cranberries.  Or I substitute walnuts or pecans for the almonds.  But every time I taste it, I think of spending time in the kitchen with Shirley and her daughter Stephanie, my dear friends for more than 25 years.  So much laughter and good food has come out of that little kitchen on Farmers Loop Road!  I call it Midnight Sun Granola because it reminds me of home in the Golden Heart of Alaska...Squarebanks.  OOPS, I mean Fairbanks.

(Oh, as if every Fairbanksan doesn't call it that?!)

Granola is my fuel of choice on hikes and bike rides (and boat rides, and trips to the grocery store, and while watching TV...it's really an all-purpose fuel).  So here it is:  hands down, the BEST granola I have ever tasted.  

And NOW I am ready to go hiking.  

But maybe I will start tomorrow.

Midnight Sun Granola

2 cups unsweetened shredded coconut
1 cup raw almonds
6 cups oats
1 cup wheat germ
2 cups Fiber One cereal (or other fiber-y twiggy cereal)
3/4 cups vegetable oil
1 cup honey
1 teaspoon salt
1 cup brown sugar
2 teaspoons vanilla extract

Preheat the oven to 275 degrees. 

Spread coconut on a large sheet pan and toast in the oven for 5 minutes (being very careful not to burn it).  Place in a bowl and set aside.

Toast almonds on the same sheet pan for 7-8 minutes.  Place in a bowl and set aside.

In a large bowl, mix oats, wheat germ, and Fiber One cereal, and set aside.  

In a medium sauce pan, mix oil, honey, salt, and brown sugar and bring to a bubbly simmer.  Remove from heat and stir in vanilla.  Pour over oat mixture, and mix well.  Spread the entire mixture on a large sheet pan coated with cooking spray.  Bake for 25-30 minutes, stirring every 5 minutes.  Remove from oven, and stir in coconut and almonds.  Cool at room temperature, then break up and store in an air tight container.

Trust me, this granola is worth all the work!!

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

 

wild alaska! blueberry cornmeal skillet cake

I have a massive issue when it comes to foraging.  Some would call it my gift.  Others (like my berry-picking friends) would call it my curse.  You see, deep in the incomprehensible double-helix thingy of my DNA structure, I have an unmistakable gene for hunting and gathering.  I LOVE it.  But not in the way you love your favorite sweater or lasagna on Fridays.  I mean, I love foraging in a way that were I left to my own devices I would gather to my heart's content and never come home.  You would find me 4 days later up on a mountain picking berries happy as a clam but desperately needing a shower.

 

As I've said before, I don't have an "off" switch when it comes to foraging.  Which is one of the main reasons I always bring a friend with me whenever I embark on my little gathering excursions.  Because someone has to be there to make me stop.

 

I'm not sure exactly what it is that drives me to harvest Alaska's wild bounty.  I suspect it's a mixed bag of reasons, one being simply: FREE FOOD.  But it's roots are much deeper than that.  There is something so satisfying about hitting the jackpot and discovering a trove of currants, or that Devil's Club buds are at the perfect time for harvesting.  And I wouldn't engage in a single foraging expedition if the results weren't also delicious.  I am continually amazed at the plentiful variety of edible plants growing in our own (enormous, massive, breathtaking) Alaskan backyard. 

 

I also believe that I'm most at peace in nature.  And we have a lot of that in Alaska.  I mean, just look at the scenery from the berry-picking expedition with my friend Erica from last week!

This blueberry skillet cake is nearly fool-proof, which is perfect for those of us that are slightly baking-impaired.  It comes together in very little time and I love bringing the whole skillet to the table for serving.  Delicious with homemade whipped cream or vanilla ice cream, it's also perfect on its own and makes a great breakfast treat.  Lately, my taste buds have been craving desserts that aren't super sweet, and this cake fits the bill.  It's not nearly as sweet as your standard cake, which is due in part to our tart Alaskan blueberries.  I've made it with raspberries from my backyard and it's slightly sweeter, but equally delicious.

 

And so, I encourage everyone to get outside, pick some berries.  And see if the foraging bug bites you, too! 

Alaska Blueberry Cornmeal Skillet Cake
Serves 8-ish (Adapted from Martha Stewart)

1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup plus 2 tablespoons sugar, plus an extra 1/4 cup for sprinkling
1/2 cup low-fat buttermilk
2 large eggs
7 tablespoons unsalted butter, melted, plus 1 extra tablespoon for skillet
2 cups Alaska blueberries (fresh or frozen)**

(1) Preheat the oven to 375 degrees.  Whist together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoon sugar in a large bowl.  In a separate bowl, whisk together buttermilk, eggs, and melted butter.  Pour the wet ingredients into the dry and whisk just to combine.

(2) In a 10 inch oven-proof skillet (I used my trusty Lodge Cast-Iron), place one tablespoon of butter in the skillet and pop it in the oven until it's melted and the skillet is hot (3-5 minutes).  Take the skillet out of the oven and swirl the butter to coat the bottom.  Pour the batter into the skillet, and scatter the blueberries on top.  Sprinkle with the remaining 1/4 cup sugar.

(3) Bake in the middle of the oven until it is golden brown, about 40-45 minutes.  Let cool before slicing it.  This is great served either warm or at room temperature. 

**Substituting Alaska raspberries for the blueberries is equally delicious.

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