Back in the early 70s my two brothers, Randy and Dave, moved to Alaska to work on the pipeline. Their first year was spent drinking beer and playing poker. The beer and poker were not mandatory, but the year wait to get in the union was. They established permanent residency, purchasing 7 acres of lake-front property with a small one room cabin with a small loft. They had their own private dock and they had wild blueberries growing in the back and it was not uncommon to see moose roaming around.
Salmon fishing became a regular summer event, when they weren't up on the north slope. After Dad retired, he started making the journey up each year, spending the summer either at Big Lake or down on the Kenai. Add some halibut charters and life is good!
So, when you have that much fish, you have to have some great recipes. This is one of my favorites. Sunday night we will be doing another favorite and I will post that recipe.
Bon appetite and stay well until next time!
Salmon and Corn Chowder
2 medium potatoes, peeled and cubed
1 large onion, chopped
1 cup celery, chopped
1 can (14 1/2 ounces) chicken broth
1 clove garlic, minced
1 1/4 teaspoon salt
1/2 teaspoon dried marjoram
2 cups lite cream
1 cup milk
1/4 cup butter
2 tablespoons flour
1 can (16 1/2 ounce) cream style corn
In a large saucepan, combine potato, onion, celery, chicken broth, garlic salt and marjoram. Bring to a boil; reduce heat and simmer, covered for 10 minutes or until veggies are tender. Stir in cream, milk and butter. Combine flour and corn. Stir into soup. Heat but do not boil until slightly thickened. Gently stir in salmon and heat through.
Saturday, February 19, 2011
Sunday, February 13, 2011
French Onion Soup
A couple of weekends ago was "onion" weekend! Randy made onion dip, then made homemade onion rings, (yummo) then I made my favorite french onion soup. I was also thrilled to enjoy the leftovers the next day!
Bon appetite and stay well until next time!
French Onion Soup
makes 9 1/2 cups
Sweat in 1/4 cup olive oil, then caramelize:
2 each yellow, white and red onions, sliced (12 cups)
1/4 cup garlic, minced
Add and reduce:
1 cup dry white wine
1/2 cup dry sherry
Stir in; add and simmer:
3 tablespoons flour
3 cups chicken broth
3 cups beef broth
bundle of fresh thyme
Salt and pepper to taste
Toast; top soup with and broil:
8 slices baguette, toasted (1/2 " thick)
1 cup Gruyere cheese, shredded
1/2 cup Parmesan, shredded
Sweat onion and garlic in oil in a large pot, covered, over medium heat 10 minutes. Uncover and cook until onions are caramelized, 40 minutes, stirring occasionally.
Add wine and sherry, then increase heat to high. Cook until wine evaporates, stirring often.
Stir in flour and cook 1 minute. Add broth, thyme, salt and pepper; bring to a simmer and cook 10 minutes. Meanwhile, preheat broiler to high.
Toast baguette slices on a foil-lined baking sheet under the broiler. Then ladle soup into ovenproof bowls and arrange on the baking sheet. Top each bowl with a toasted baguette and sprinkle with Gruyere and Parmesan. Broil until cheese melts, 1-2minutes.
293 calories per serving
Bon appetite and stay well until next time!
French Onion Soup
makes 9 1/2 cups
Sweat in 1/4 cup olive oil, then caramelize:
2 each yellow, white and red onions, sliced (12 cups)
1/4 cup garlic, minced
Add and reduce:
1 cup dry white wine
1/2 cup dry sherry
Stir in; add and simmer:
3 tablespoons flour
3 cups chicken broth
3 cups beef broth
bundle of fresh thyme
Salt and pepper to taste
Toast; top soup with and broil:
8 slices baguette, toasted (1/2 " thick)
1 cup Gruyere cheese, shredded
1/2 cup Parmesan, shredded
Sweat onion and garlic in oil in a large pot, covered, over medium heat 10 minutes. Uncover and cook until onions are caramelized, 40 minutes, stirring occasionally.
Add wine and sherry, then increase heat to high. Cook until wine evaporates, stirring often.
Stir in flour and cook 1 minute. Add broth, thyme, salt and pepper; bring to a simmer and cook 10 minutes. Meanwhile, preheat broiler to high.
Toast baguette slices on a foil-lined baking sheet under the broiler. Then ladle soup into ovenproof bowls and arrange on the baking sheet. Top each bowl with a toasted baguette and sprinkle with Gruyere and Parmesan. Broil until cheese melts, 1-2minutes.
293 calories per serving
Thursday, February 10, 2011
Tortilla Soup
I think that I have told you before that there is very little that comes out of the kitchen at the resort that I don't like. I have taken the art of sucking up to a new level when it comes to the kitchen staff!
This is one of my favorites!
Bon appetite and stay well until next time!
Tortilla Soup
Servings: Serves 6
6 cups vegetable stock
1 yellow onion
6 garlic cloves
1 cup refried beans
1/2 cup corn kernels
1 zucchini , sliced
1/4 cup green chilies
1 Tbsp. garlic powder
1 Tbsp. onion powder
4 corn tortillas
1/2 Tbsp. cumin
1 Tbsp. lemon juice
1 1/2 tsp. sea salt
1 1/2 tsp. black pepper
1/2 cup red enchilada sauce
Directions
In a medium-size pot, add all the ingredients together except for the tortillas. Bring to a boil and let simmer for 15 minutes. Add in the tortillas and cook for another 5 minutes until tortillas are soft. In a blender, blend the soup until smooth. Reheat back in the pot until it simmers, and serve hot.
Nutritional Information
Per serving: 129 calories, 2g fat, 34g carbohydrates, 8g dietary fiber..
This is one of my favorites!
Bon appetite and stay well until next time!
Tortilla Soup
Servings: Serves 6
6 cups vegetable stock
1 yellow onion
6 garlic cloves
1 cup refried beans
1/2 cup corn kernels
1 zucchini , sliced
1/4 cup green chilies
1 Tbsp. garlic powder
1 Tbsp. onion powder
4 corn tortillas
1/2 Tbsp. cumin
1 Tbsp. lemon juice
1 1/2 tsp. sea salt
1 1/2 tsp. black pepper
1/2 cup red enchilada sauce
Directions
In a medium-size pot, add all the ingredients together except for the tortillas. Bring to a boil and let simmer for 15 minutes. Add in the tortillas and cook for another 5 minutes until tortillas are soft. In a blender, blend the soup until smooth. Reheat back in the pot until it simmers, and serve hot.
Nutritional Information
Per serving: 129 calories, 2g fat, 34g carbohydrates, 8g dietary fiber..
Monday, February 7, 2011
Chicken Avocado Soup
Some of my favorite things are the soups that chef cooks at the resort. Up until several weeks ago my favorite soup was the tortilla soup. That was before chef introduced his latest soup, chicken avocado soup. Oh my, it is yummy! So, since so many people have been requesting the recipe from chef I thought you all would like to try it as well!
Bon appetite and stay well until next time!
Chicken Avocado Soup
serves 4
4 cups water
1.5 tablespoons vegetable base
1 tablespoon line juice
1.5 ounces garlic
1/2 teaspoon pepper
1/8 cup corn starch plus 1/8 cup water, mix to make a slurry
2 ounces avocado
3 ounces chicken breast cooked and chopped
Mix first 6 ingredients and heat up. Divide the avocado and chicken in 4 bowls and serve.
So easy!!
Bon appetite and stay well until next time!
Chicken Avocado Soup
serves 4
4 cups water
1.5 tablespoons vegetable base
1 tablespoon line juice
1.5 ounces garlic
1/2 teaspoon pepper
1/8 cup corn starch plus 1/8 cup water, mix to make a slurry
2 ounces avocado
3 ounces chicken breast cooked and chopped
Mix first 6 ingredients and heat up. Divide the avocado and chicken in 4 bowls and serve.
So easy!!
Sunday, January 9, 2011
Nog Shake
This is a fun festive dessert during the holidays.
Bon appetite and stay well until next time!
Nog Shake
Servings: 8
Serving size 1 cup
4 cups ice
3 cups nog silken® (only 90 calories per half cup)
3 bananas, peeled, frozen, and medium in size
1 teaspoon cinnamon
1 vanilla bean, split and scrapped
2 tablespoons truvia®
In a blender add all the ingredient together. Then Blend until smooth, you should get a milk shake like consistency. Split the mixture between 8 small glasses and serve a one cup portion per person. Garnish with extra cinnamon if desired.
Bon appetite and stay well until next time!
Nog Shake
Servings: 8
Serving size 1 cup
4 cups ice
3 cups nog silken® (only 90 calories per half cup)
3 bananas, peeled, frozen, and medium in size
1 teaspoon cinnamon
1 vanilla bean, split and scrapped
2 tablespoons truvia®
In a blender add all the ingredient together. Then Blend until smooth, you should get a milk shake like consistency. Split the mixture between 8 small glasses and serve a one cup portion per person. Garnish with extra cinnamon if desired.
Orzo with Fresh Vegetables
This is the side dish that I made with the lobster stuffed with crab. While the lobster and crab dish is something that you would make only for special occasions, this orzo dish can be served with any protein throughout the year. You can also use any vegetables that you want.
Bon appetite and stay well until next time!
Orzo with Fresh Vegetables
Yields 5
Serving Size ½ cup scoop
1 cup dry orzo
3 cups water
¼ cup chopped asparagus
¼ cup roasted peppers
¼ cup diced red onion
½ cup broccoli flowerets
¼ cup sliced cherry tomatoes
3 tablespoons fresh lemon juice
1 tablespoon soy butter, earth balance®
1 teaspoon salt
¼ teaspoon black pepper
In a pot add the 3 cups of water, and bring to a boil. Add the orzo and cook until “ Al dente” Drain and add to a mixing bowl. Add everything except for the asparagus and broccoli. Mix together. Steam the broccoli and asparagus. Asparagus for 3 minutes, and broccoli for 5 minutes. Then Mix the vegetables in to the bowl and server.
Bon appetite and stay well until next time!
Orzo with Fresh Vegetables
Yields 5
Serving Size ½ cup scoop
1 cup dry orzo
3 cups water
¼ cup chopped asparagus
¼ cup roasted peppers
¼ cup diced red onion
½ cup broccoli flowerets
¼ cup sliced cherry tomatoes
3 tablespoons fresh lemon juice
1 tablespoon soy butter, earth balance®
1 teaspoon salt
¼ teaspoon black pepper
In a pot add the 3 cups of water, and bring to a boil. Add the orzo and cook until “ Al dente” Drain and add to a mixing bowl. Add everything except for the asparagus and broccoli. Mix together. Steam the broccoli and asparagus. Asparagus for 3 minutes, and broccoli for 5 minutes. Then Mix the vegetables in to the bowl and server.
Lobster Stuffed with Crab
I would say that the only thing that sucks about my job is that we are a 365 day, 24/7 facility and holidays really don't mean anything. Last year we at least got to take Christmas day off, but not this year. I worked on Thanksgiving morning but made it home in time to start and fix dinner. I wasn't scheduled to work on Christmas too, but Shayley had a family thing in Salt Lake and I thought offering to work for her was the thing to do. It became even more palpable when Chef Cam said that he was going to serve the guests Lobster Stuffed with Crab, and I would get some! I actually was involved in the tasting of the dish as he was perfecting it. As it turned out though, they didn't let him serve that so I bought some of the lobster from him and served it to Gayle, Mike and Steve on the Sunday after Christmas. The complete meal includes Orzo with Fresh Vegetables (very festive with red and green vegies) and a Nog Shake. I didn't make the nog shake but I had one at the resort and it was yummy. So, here is the lobster/crab recipe and then I'll post the other two.
Bon appetite and stay well until next time!
Lobster Stuffed with Crab
Servings: 4
4 5oz lobster tails
Steam for 5 minutes. Then add them to an ice and water container to let them cool down after cooking. Let them sit in the water for atleast 5 minutes to stop the cooking process.
Crab Filling:
6 oz jumbo lump crab
1/8 cup veganaise
2 teaspoons lemon juice
1/8 teaspoon black pepper
¼ teaspoon sea salt
1/8 cup red bell peppers, roasted and diced
1/8 cup red onion, small diced
1/8 cup tomatoes, oven roasted (should be able to find this in up scale markets)
Pre heat the oven to 350 degrees. Split the lobster tails in half. Clean the lobster meat if needed. Then split the crab filling between the 8 ½ lobster tails. Add them to a sheet pan and bake them for 7- 10 minutes or until the lobster and crab heats up.. Make sure not to over cook this. Serve this with the orzo and fresh vegetables.
Bon appetite and stay well until next time!
Lobster Stuffed with Crab
Servings: 4
4 5oz lobster tails
Steam for 5 minutes. Then add them to an ice and water container to let them cool down after cooking. Let them sit in the water for atleast 5 minutes to stop the cooking process.
Crab Filling:
6 oz jumbo lump crab
1/8 cup veganaise
2 teaspoons lemon juice
1/8 teaspoon black pepper
¼ teaspoon sea salt
1/8 cup red bell peppers, roasted and diced
1/8 cup red onion, small diced
1/8 cup tomatoes, oven roasted (should be able to find this in up scale markets)
Pre heat the oven to 350 degrees. Split the lobster tails in half. Clean the lobster meat if needed. Then split the crab filling between the 8 ½ lobster tails. Add them to a sheet pan and bake them for 7- 10 minutes or until the lobster and crab heats up.. Make sure not to over cook this. Serve this with the orzo and fresh vegetables.
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