The Language of Fishing: A Father and Daughter Story

Maia @ Ja-ike n

Fishing with Maia at Ja-Ike (Snake Pond) in Ishikawa Prefecture, Japan. Ja-Ike was full of large bluegills and bass, and in spring when everything was newly green it was perhaps the most beautiful stillwater we have ever fished. Wild wysteria with their white and lilac blooms draped the trees and reflected in the clear water, and wild yellow irises could be found along the shore. (The image above and some that follow were scanned from snapshots taken in the day.)

We recently drove Maia out to the short strip of pavement that serves as our airport here in Point Hope and saw her off, back to her home in Berkeley, California, where she is finishing the last leg of her senior year in college. She’d just spent part of her winter break visiting us in our Arctic home. For two beautiful weeks, we did nothing more elaborate than watch movies, cook together, eat great food, and catch up. On the short drive to the airport, a ground blizzard (high winds whipping up already fallen snow) forced me to creep along at the speed of a brisk walk. It was 10:00 a.m. and still pitch black. Once we got to the airport, the three of us, Maia, Barbra and I, sat in the car, heater blasting, talking, waiting. We wondered if the small plane would be able to make it up from Kotzebue.

Suddenly the runway lights came on. A few minutes later we found the lights of the plane in the dark sky as it made its descent. The lone passenger disembarked and the pilot helped a couple of the locals unload supplies for the Native Store onto a pickup truck. When they were finished, we hugged and said our good-byes and Maia climbed aboard. Fifty-mile-an-hour gusts were rocking the little plane and pushing the windchill deep into the negative degrees, but the skies above were clear. Should be a routine flight, and with a tailwind no less, Bar and I agreed. Still, a father worries.

Maia Flying Kite_n

Flying a kite on Folley Beach, South Carolina. 


Maia and I started fishing together not long after she learned to walk. Our excursions began on the banks of the Sakuragawa (Cherry River) in Ibaragi Prefecture, Japan. Like Ja-Ike, Sakuragawa had healthy populations of large bluegills and largemouth bass, and like kids the world over, Maia’s earliest fishing experience was shaped around a pole with a line tied to the end, a float, a hook and a worm. 

Back then, the fishing wasn’t really about the fishing. There were flowers and frogs, water snakes and dragonflies, bike rides and walks. I’d put Maia in a little red seat that attached to the handlebars of my three-speed town cruiser and we’d take off, looking for promising water, singing songs and naming birds and stopping at little shops for snacks along the way. Among our favorite finds were the colorful little kawasemi (Eurasian kingfishers) we’d sometimes spy along the river banks and the mysterious evidence of mozu (shrikes) where they’d impaled their tiny victims on garden fences and small tree branches.

Maia's First Salmon, Columbia River n

Maia caught her first salmon, a bright Coho fresh from the sea, on a late summer day near the mouth of the Columbia River not far from our home in Astoria, Oregon. Is there any better dinner than a good fish you caught yourself?

But most of all, those early fishing trips were about us – two buddies, hanging out, discovering a world that was new for both of us. It didn’t matter if we caught fish. In fact, sometimes we didn’t even get around to the fishing. There was always lots to see and explore. We never had a bad day.

Bison Burgers at X-C Nationals, Lincoln, Nebraska_n

Qualifying for nationals in cross country meant a trip to Lincoln, Nebraska and post-race bison burgers. That evening, Maia talked me into going to a movie based on a book she’d recently read and was quite excited about. Although I didn’t become a Harry Potter fan, there is magic in doing things with a person you love, and I have a very fond memory of a pasta dinner at a downtown restaurant followed by watching “Harry Potter and the Philosopher’s Stone” together.

Later, other things became the focal points of our lives: violins and piano lessons, cross country races and track practice, hikes and a black Labrador Retriever-Australian Shepard mix that was lovable and wild. But fishing remained. It was a constant in our lives, an unbroken thread that gave us a common language even in those times when common language between a father and his teenage daughter sometimes became elusive.

Blonde Violinist - _n

Blonde hair and a red violin – and springtime trips to a nearby lake to fish for trout and to pick fiddlehead fern heads to sauté in the pan with those trout.

Razor Clam Limit with Maia - n

Cinching up the bag on two limits of razor clams at Clatsop Beach, Oregon – fried clams for dinner!

Maia & Neal Exit Glacier Trail_n

On the Exit Glacier Trail near Seward, Alaska, with boyfriend Neal. 

Although Maia’s on her own now, we still get together every summer. We hike and explore and boat and enjoy good meals, and our days often end with a bottle of this or that and stories. And we always work in some fishing.

Maia at the helm of Bandon_n

At the helm of our sailboat, Bandon, in Resurrection Bay near Seward, Alaska in June, 2012.

Maia will graduate from college this spring with a degree in music composition and theory. Each time she visits, she brings us an iPod jammed with excellent music – everything from obscure Sinatra to the latest Buck 65 and tons of stuff I’d never find on my own (but end up liking). Maia’s study of music is taking her into a world that, in its depths, goes far beyond my understanding of the subject, and her life near San Francisco couldn’t be much more different than our lives up here in Alaska. And so sometimes we return to the language we know – a language of five-weight fly rods, elk hair caddises and pheasant tail nymphs. We talk of the trout waters we’ve fished and the waters we’d like to fish. And invariably we circle back to the ponds and rivers we knew in Japan and the bluegills we used to catch there, and the bike rides and those those striking little kingfishers with their shimmering turquoise backs.

Read more at: Fishing and Camping along Oregon’s Deschutes River

Fresh Roasted Sweet Pecans

Roasted Sweet Pecans_n

Lightly candied and oven roasted, these pecans are perfect for snacking, as a dessert topping, or savored on a fresh garden salad.

Our kitchen is always well stocked with pecans and almonds. They’re great plain, but sometimes it’s fun to gussy ’em up a bit. This easy recipe results in snack that goes as well on morning oatmeal as it does as the finishing touch on a fresh salad.

Sweet Roasted Pecans

Ingredients

  • 2 egg whites
  • 1/2 tbsp water
  • 1/2 tbsp vanilla extract
  • 2  1/2 cups pecans
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1  1/2 tsp ground cinnamon
  • 1 tsp coarse sea salt

Directions

  1. Preheat oven to 225 degrees F. Line a baking sheet with parchment paper. Set aside.
  2. Combine egg whites, water and vanilla in bowl of a stand mixer. Attach wire whip attachment.
  3. Whip egg mixture until really fluffy, about 2 minutes.
  4. Fold pecans into egg mixture.
  5. In a separate bowl, mix sugars and cinnamon.
  6. Fold in sugar mixture to pecan-egg mixture.
  7. Spread nuts evenly on parchment paper.
  8. Sprinkle sea salt over nuts.
  9. Bake in preheated oven for 60 – 75 minutes. Stir every 15 minutes. Nuts should be toasted and fragrant.
  10. Cool in pan. Stored cooled nuts in an airtight container.

Recipe adapted from allrecipes.com.

Caribou Stroganoff: A Classic Favorite Featuring Wild Game

Caribou Stroganoff on homemade fettuccine_n

From San Francisco to Sydney and from Tokyo to Toronto, Beef Stroganoff is a popular dinner item. Here’s a twist on a classic favorite.

Ever since its origination in 19th century Russia, Stroganoff has been served to rave reviews. Early iterations were created with beef cubes and and early written recipe for the sauce included mustard. Mushrooms and onions came later. These days, cubes have largely given way to thin strips of meat and mustard is considered optional by many cooks.

I’d not made Stroganoff till recently. Happy to fill requests, I put some caribou we’d recently been given to good use. The Stroganoff came out can’t-stop-eating-it good and we and our guests made short work of it. But even as I was simmering the sauce, I knew next time I’d add tarragon.

In our view, the addition of this herb really brought the dish alive. Other than that, be gentle with additional flavors, including garlic. This dish is about meat and mushrooms.

Caribou Stroganoff

Ingredients

  • 1 pound caribou cut into thin strips, about 1/4″ x 1″ (or use similar meat game such as elk, venison or lean beef)
  • 1/2 cup beef broth. (Excellent broth can be made using Better than Bouillon)
  • 3/4 tbsp Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 1/2 pound mushroom caps, sliced thin (Shitake mushrooms are a good choice. Here in bush Alaska, we use dried mushrooms.)
  • 1/2 large onion, sliced thin
  • 1 clove garlic, chopped fine
  • 1/2 tbsp soy sauce
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 2 tbsp flour, separated into equal portions
  • 1 tbsp butter
  • 2 tbsp olive oil separated into equal portions
  • salt
  • freshly ground pepper
  • 1/2 tsp dried tarragon
  • red wine – just a splash

Directions

  1. In a bowl, combine Dijon mustard, Worcestershire sauce, soy sauce, sour cream, heavy cream, a few grinds of pepper and tarragon. Set aside.
  2. Place caribou strips in a large bowl. Add 1 tbsp flour and a few grinds of fresh pepper and mix ingredients so that meat is coated.
  3. In a large pan over medium heat, heat 1 tbsp olive oil. When oil is hot enough to cause a drop of water or a pinch of flour to sizzle, add the meat. Stir and turn meat frequently to ensure all sides are seared. When meat is cooked through (about 5 minutes), place in a bowl and set aside.
  4. Pour pan juices into a bowl and set aside to cool.
  5. Deglaze the pan with a splash of red wine. Add 1 tbsp olive oil and butter, heat over medium heat, and add the onions. Stir frequently. After about two minutes, add the mushrooms and garlic and sprinkle the pan’s contents with flour, reducing heat if necessary. Continue to cook and stir just till onions begin to become translucent (about 5 minutest total).
  6. Return the meat to the pan. Thoroughly mix ingredients together and add the beef broth. Cover and simmer over low heat till broth is well reduced (cooked down) – about 15 to 30 minutes.
  7. Combine pan juices with sour cream mixture and stir into the pan. Heat to piping hot (but do not boil) and serve over fettucini, other pasta, or rice.

Serve with fall vegetables and a gin and tonic with a wedge of lime.

Alaska Salmon Lox or Gravlax

Lox on onion bagel_n

With a history dating back to the European Middle Ages, a number of methods for preparing lox and gravlax (or gravad lax) have evolved. We’ve settled on a dry-brining method that produces beautifully colored, deliciously flavored salmon fillets ready to be sliced translucently thin as on the above freshly made onion bagel.

Many cultures have a tradition of salting and burying fish, a technique that results in both preservation and fermentation. In fact, the origins of sushi can be traced back to fish prepared in this method. The grav of gravlax derives from the Scandinavian word for grave, and lax, salmon, has cognates in many old European languages. Thus gravlax literally means “buried salmon.”

Although preparing lox is somewhat labor intensive (the fillets are packed in salt under light pressure and liquid must be drained every 24 hours or so over a period of several days), since it isn’t smoked, anyone with a refrigerator can make it. Both sea salt and kosher salt produce good results, and we like to add a little brown sugar and black pepper. The dry brining method we prefer is known as “Scottish-style.” Other styles call for a wet brine. Dill, juniper berries and other seasonings are traditionally used in some recipes, but we prefer to add seasonings, if any, when the lox is being served.

In addition to traditional lox on a bagel with cream cheese, capers and a thin slice of onion, it’s also excellent on scrambled eggs, as a colorful finishing touch to deviled eggs, or as a wrap around any number of vegetables or other seafoods and served as an hors d’oeuvre.

Silver salmon head n

Always look for the freshest fish. Salmon should be bright with clear eyes and a pleasant smell reminiscent of the sea.

While historically lox was made with Atlantic salmon, these days, with Atlantic salmon populations in severe decline almost everywhere, the Atlantic salmon available in stores is farmed in places such as Norway, Scotland, British Columbia and Chile. For reasons rooted in flavor, sustainability and environmental impact, we prefer wild Pacific salmon. The salmon in the above photo is Coho (silver salmon), but any Pacific salmon species works well, as do large char. If you leave the skin on the fillets, it can later be used to create a crispy fried appetizer.

For the best presentation, lox should be sliced very thin. The best tool we’ve found for this job is a yanagiba – a Japanese sashimi knife. Our yanagiba has an extraordinarily sharp, nine-and-a-half inch blade. Both the sharpness and the length are important for slicing – not sawing – ultra thin pieces of salmon.

For a great recipe for smoked salmon, see:

Smoked Salmon with Soy Sauce and Brown Sugar Brine

For excellent homemade bagels, see: Bagels 3 Ways

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Homemade Lox

Ingredients

  • 1 lb. fresh salmon fillets, skin on. The fillets need not be scaled, but do take pains to ensure that all bones are removed.
  • ¼ cup coarse sea salt
  • ¼ cup brown sugar
  • 1 tbsp freshly ground black pepper

Directions

  1. Rinse fish and dry thoroughly.
  2. Remove any pin bones in fillet with tweezers or needle nose pliers.
  3. Mix together salt, sugar and pepper. (This recipe works well when multiplied. Our last batch was 5 pounds of fish.)
  4. Pack salt mixture around fish. You can do this skin side down.
  5. Sandwich two pieces of fish together, skin side out.
  6. Pack any leftover sugar mixture onto exposed fillet.
  7. Wrap sandwiched pieces tightly with plastic wrap. Leave sides slightly open so liquid can drain while the salmon cures.
  8. I use a poacher with a draining tray for the next step. Another method would be to place a steamer basket at the bottom of a plastic box. The idea is to create a raised place for the fish to set while being pressed from the top. This will allow the juice to drain away from the fish.
  9. Place sandwiched salmon in poacher.
  10. Place weight on top of all salmon pieces. I use large jars of jam or large containers of salt. I have seen pictures of people using bricks.
  11. Place poacher in refrigerator.
  12. For 7 days, every 24 hours pour off liquid from the bottom of the poacher and flip the fillet sandwiches.
  13. At the end of 7 days, take the salmon out of the plastic wrap and thoroughly rinse using really cold tap water.
  14. Thoroughly pat dry.
  15. Slice very thin and enjoy!
  16. Store leftovers in refrigerator or freeze in airtight containers.

Pre-Workout Almond, Craisin, Chocolate, Honey Granola Bars

Granola Almond Energy Bars_n

Soft and chewy granola bars packed with helpful protein and complex carbohydrates are a tasty, energy-packed pre-workout snack.

At this time of year, many people are re-tooling their workout program or starting a new one. Two hundred miles north of the Arctic Circle, that part of life is no different. We mostly confine ourselves to the weight room and gym at our school for workouts. With typical days featuring windchill below zero, running means treadmill workouts. Jack likes running workouts on the treadmill. I am slowly becoming accustomed to them. Running gives us a little cushion in terms of burning calories so we can enjoy all the sumptuous meals we cook, and it keep us in shape for our active lifestyle.

The most convenient time for our workouts is after school – a time of day when we often need an energy boost. I thought about making some kind of cookie that was filled with nuts and raisins, envisioning something soft and chewy. I also wanted to use up some of the staples in our pantry. What resulted was a chewy bar stuffed with craisins, coconut, nuts, peanut butter and honey. A homemade version of sweetened condensed milk is the binding agent. We snacked on them before our workout today and thought they came out great: tasty and energy boosting!

I imagine that any dried berries or nuts could be used in this recipe. I’m already planning on baking up a few batches to take with us on our summer adventures hiking, fishing and boating around the Kenai Peninsula.

Granola Bars

Ingredients

  • 3 cups rolled oats
  • 1 cup chopped almonds
  • 1 cup dried cranberries
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup unsweetened coconut
  • 1/4 cup peanut butter
  • 1/2 cup boiling water
  • 1 cup powdered non-fat milk
  • 2/3 cup granulated sugar
  • 3 tbsp unsalted butter, softened
  • honey

Directions

  1. Preheat oven to 350 degrees F.
  2. Line a 13 x 9-inch glass baking dish with parchment paper. Paper should go all the way up the sides of the dish.
  3. In a large bowl, mix together oats, nuts, cranberries, chocolate chips and coconut. Set aside.
  4. Using a blender, (I prefer an immersion blender), blend sugar, boiling water, and non-fat milk powder.
  5. Add butter and peanut butter to milk mixture. Blend until fully mixed.
  6. Add enough honey to bring liquid mixture to 16 ounces. Blend until fully mixed.
  7. Pour milk mixture into oat mixture and thoroughly mix.
  8. Press dough into baking dish.
  9. Bake for 20 minutes.
  10. Allow bars to cool for 5 minutes in pan.
  11. Lift bars out of pan by holding parchment paper. Set on a wire rack to continue cooling.
  12. Allow the bars to cool completely on parchment paper on a wire rack before cutting.
  13. Store cut bars in an airtight container.

Tikigaq School 5th Graders Perform Point Hope Eskimo Dances

The rhythms are played on traditionally-crafted drums; the dances have been passed down from generation to generation. These fifth graders demonstrate that Inupiat traditions are alive and well in Point Hope, Alaska.

With the help of village elder Aaka Irma, my fifth graders and I learned an old Point Hope Eskimo dance that hadn’t been performed in some time. Under the guidance of our Inupiat language teacher, Aana Lane, the students also practiced popular traditional Point Hope dances. The students performed these dances for the Christmas presentation last month to an enthusiastic crowd.

The group of students I have this year is very connected to their culture and heritage, particularly when it comes to dancing. It’s amazing to see every student in the class become so completely engaged in a cultural tradition. During their performance in December, the students captivated the entire audience. The performance culminated with the students inviting one and all to join them on the gym floor in the closing Common Dance – a dance familiar to virtually everyone in our village.

Winter Light and Polar Bear Prints, Point Hope, Alaska

Sun, 3 PM Dec 22, Point Hope_n

This photo was taken on December 22, 2012, a day in the midst of the month during which the sun does not rise above the horizon in Point Hope, Alaska. 

The sun dipped below the horizon 31 days ago on December 6 and did not rise again till yesterday, January 6. And yet, there was light each day, dim, brief, often breath taking.

We walked to the beach on one of those days when the sun didn’t rise. It was about 3:00 pm, and the sky was filled with shades of red, violet, amber and gold. The sea, which lies just 300 meters or so from our doorstep, is locked in ice. This time of year, polar bears are always a possibility as they roam the ice, searching for food.

Maia's hand in Polar Bear Track, Dec 22, 2012_n

Maia’s hand is dwarfed by a fresh polar bear paw print. 

Edging the beach where ice met land was a fresh set of polar bear tracks. The evidence that we share this environment with these magnificent animals was thrilling – but also a reminder that caution is in order. We scanned in every direction as far as our eyes would take us. No movement. The bear had probably passed through in the dark of early morning.

Polar Bear Tracks on South Beach Dec 22, 2012_n

Arctic foxes often follow polar bears in hopes of dining on scraps of the bear’s kill. Above, you can see the small paw prints of a fox near the bear’s tracks. Notice the tell-tale scrape marks in the snow on the forward edge of some of the bear tracks. Their long claws leave these scrapes as the bears amble along.

We waited and watched and listened. The wind moving over the seemingly endless frozen sea was all we could hear. In the distance to the east, we could see Cape Thompson’s snowy cliffs bathed in light etched against the pink horizon. As we walked along the edge of the sea, we found a murre, apparently exhausted, tucked into a snowy alcove against a bank of ice. The bird was lucky the fox had already passed by. Although the murre found the strength to take flight as we drew near, it is doubtful it went far. The Arctic winter is unforgiving.

Maia walking to ocean Dec 22 Point Hope II_n

Walking west, toward the sea, on a December day in Point Hope…

Daughter Maia was in the village for a two-week visit over winter break from college. Unfortunately, the Northern Lights didn’t cooperate, but the sky still put on some amazing displays.

Point Hope South Beach Dec 22 3 pm Nikon D90

The Galangal Experiment: Orange Pecan Galangal Scones

Galangal, Pecan, Orange Scones

Scones are easy to make and always a favorite with a cup of coffee or tea.

Penzeys Spices is one of our grown up toy catalogues. Last spring, we pored over every page as we created a list of the spices and seasonings we thought we might want for the following year. During this perusal, a number of unfamiliar spices piqued our interest. One such item was galangal. Also known as blue ginger, galangal is indeed a member of the ginger family, but has a more intense, flowery taste not much at all like the ginger we’re familiar with. Perhaps cardamom is a closer comparison.

Recently, we came across a lemon-ginger scone recipe that seemed ripe for a makeover. In the following recipe, pecans and orange zest meld with the pleasantly flowery galangal to create a new classic. The yogurt gave the scone a moister texture that traditional recipes.

Orange Pecan Galangal Scones

Ingredients

Scone:

  • 2  1/4 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 2 tsp galangal
  • finely grated zest of one orange
  • healthy pinch of salt
  • 3/4 cup chopped pecans
  • 3/4 cup plain yogurt
  • 1/4 cup orange juice

Icing:

  • 1 cup powdered sugar
  • 1 tbsp orange juice

Directions

  1. Preheat oven to 375 degrees F.
  2. Line a baking sheet with parchment paper. Set aside.
  3. In a medium bowl, sift together flour, baking powder and galangal.
  4. Stir in sugar, salt and zest.
  5. Stir in pecans.
  6. Using wooden spoon or rubber spatula, stir in orange juice. Then stir in yogurt.
  7. On a lightly floured surface, gently knead dough until it comes together. Do not over-knead.
  8. Press dough into a circle, about one inch thick.
  9. Cut circle into 8 wedges.
  10. Arrange wedges on baking sheet so there is about 1 inch in between each one.
  11. Bake scones for 20 minutes. Scones will be lightly browned on the bottom and pale on the top.
  12. Let cool in pan for 5 minutes, then transfer to wire rack to continue cooling.
  13. Meanwhile, whisk powdered sugar and orange juice together to make drizzle icing. Consistency should be like honey.
  14. To drizzle icing, fill  a pastry bag with a small tip or a small Ziplock bag with a corner snipped, or simply use a spoon. Drizzle icing evenly over scones.
  15. Serve warm or room temperature.

Arctic Anpan 2 Ways: Azuki and Caribou Cha Sui (Sweetened Red Bean and Marinated Caribou)

Anpan with Sweet Azuki Paste_n

Delicious steamed buns filled with sweetened red bean paste were the finishing touch to an Asian-inspired meal. All that was lacking was a cold Sapporo Beer… The beer will have to wait until summer.*

Wintertime fishing, birding or just bike riding with my daughter Maia in Japan is indelibly linked with one of my happiest food memories: stopping by a local bakery and purchasing piping hot steamed buns filled with sweetened bean filling (anpan) or marinated pork (nikuman). The filling was so hot we’d have to be careful not to burn our tongues. Those steamed buns were the perfect on-the-go snack on chilly days.

Anpan ready for the steamer_n

Filled with bean paste or marinated meat and ready for the steamer…

Known as bao or baozi in China, steamed buns were on our list of items to try making this year. With Maia in Point Hope visiting over winter break from Berkeley, the anpan and nikuman Barbra created turned out just like the ones we’d enjoyed back in Japan. After devouring anpan with sweet red bean filling, we all could imagine the buns stuffed with a variety of other fillings: vegetable mixtures, curry, barbequed caribou, fruit, or even chocolate!

Anpan freshly steamed_n

Light, freshly steamed, piping hot and ready to be lifted out of our fish poacher, anpan definitely fit the category “comfort food.”  The ones we made were about the size of tangerines.

Because we rely on our Zojirushi bread machine to regulate the temperature for consistently rising dough, the following recipe has been created for the dough cycle of a bread machine. As an alternative to steaming, the dough can be given an egg wash and baked at 350 degrees F for 15 minutes. A recipe for Caribou Cha Sui follows the anpan recipe below. Click here to see a recipe for sweetened red bean filling.

Anpan

Ingredients

  • 1 cup water
  • 1 tbsp extra light olive oil
  • 1  3/4 cups all purpose flour
  • 1  1/2 tbsp granulated sugar
  • 1/4 tsp salt
  • 1 tbsp dry yeast
  • 1/2 tsp baking powder
  • 1 tbsp white vinegar

Directions

  1. Place first 6 ingredients into pan of bread machine in the order recommended by the manufacturer.
  2. Set machine to dough cycle. Start.
  3. After cycle is complete, punch down dough on a lightly floured surface.
  4. Sprinkle baking powder evenly over surface of dough.
  5. Knead dough for 5 minutes.
  6. Divide dough in half. Place half of dough in a covered bowl.
  7. Cut the remaining dough into 12 equal pieces.
  8. Roll dough pieces into balls and then flatten. Make sure that edges are thinner than the center.
  9. Fill dough with 1 teaspoon of desired filling. Bring edge of circle up to pinch closed so that none of the filling is showing.
  10. Place filled dough on a small piece of waxed or parchment paper. Continue with remaining dough balls.
  11. Repeat process with dough that has been covered in the bowl.
  12. Let all filled dough balls stand covered for another 30 minutes.
  13. Steaming process could be done in a steamer basket or a wok. I have a fish poacher with a raised grate and used this to steam the buns.
  14. Bring water and 1 tbsp vinegar to a boil in steamer.
  15. Place as many buns as will fit in steamer, allowing for about an inch between buns so that they don’t stick together as they cook.
  16. Cover with lid. Steam over boiling water for 15 minutes.

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Caribou Cha Sui (Works well with venison, moose, elk, lean beef or similar meat)

The first step is to create a marinade and let the tenderized caribou absorb the flavors overnight in the refrigerator. The next day, make a filling with the marinated caribou and stuff the anpan. The filling will make enough for 6 steamed buns (nikuman). This recipe is best started a day in advance to ensure the meat is properly marinated.

Ingredients (Makes 6 nikuman)

Filling:

Ingredients

  • 1/4 lb caribou, pounded/tenderized till 1/2 inch thick or thinner
  • cha sui marinade (see below)
  • 1/4 cup finely diced onions
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1/4 cup beef stock (we use Better than Bouillon)
  • 1 tsp cornstarch
  • extra light olive oil

Directions:

  1. Place tenderized caribou in a glass bowl or container and completely cover with marinade.
  2. Cover glass container and place in refrigerator overnight.
  3. The following day…
    1. In a medium-sized frying pan, heat 1/2 tbsp oil over medium-high heat until a drop of water sizzles in pan.
    2. Sear caribou on each side to seal in the juices.
    3. Reduce heat to medium and cover pan. Continue cooking for 3 minutes on each side. Meat should be cooked to “medium.”
    4. Remove pan from heat and place cooked meat on a cutting board to rest a few minutes.
    5. Dice cooked caribou into 1/4 inch cubes and set aside.
    6. In a small bowl, mix cornstarch and beef stock and set aside
    7. Wipe out the pan used to cook the caribou. Heat 1/2 tbsp oil over medium heat.
    8. Add diced caribou and onion to pan. Cook for about 1 minute, stirring occasionally.
    9. Add soy sauce, honey and sesame oil to pan. Stir fry for another minute.
    10. Add cornstarch and stock mixture to pan and continue cooking until sauce thickens, about 2 minutes.
    11. Place caribou in bowl to cool prior to filling anpan rolls.
    12. See above directions for anpan to complete recipe.

Cha Sui Marinade:

Combine the following ingredients in a glass bowl:

  • 4 large cloves garlic, minced or chopped fine
  • 1/2 tsp dried ginger
  • 1 tbsp honey
  • 2 tbsp soy sauce
  • 1/4 tsp white pepper
  • 1/4 tsp dry fennel
  • 1/4 tsp ground cinnamon
  • 1/2 tsp sesame oil
  • pinch salt

*Point Hope, like many bush villages in Alaska, is dry. Every now and again a certain meal calls for a special adult beverage. At these times we miss being able to enjoy an alcoholic beverage. Most of the time we are content to wait until summer, which we spend in the “wet” town of Seward, Alaska or traveling.

Sweet, Smooth, Delicious Azuki Bean Paste

Azuki paste and azuki beans_n

Popular in Japan, sweetened azuki beans are a key ingredient in sumptuous desserts and baked goods. (The above photo marks the debut of our new Nikon D800.)

Many years ago, I lived in San Francisco. Walking along shopping streets lined with boutiques, a waft of warm vanilla  drew me into a tiny shop with just two tables. Behind the counter was very large crepe pan and a chalkboard menu filled with tempting daily specials. I was drawn to the vanilla crepe stuffed with red bean paste and topped with green tea ice cream. The textures, sweetness and interplay of flavors made for a satisfying dessert for a die-hard sweet tooth.

Many years later, 200 miles north of the Arctic Circle, supplied with dried azuki beans from a speciality shop in Anchorage, I was ready to try my hand at homemade azuki bean paste. It came out perfect and was featured in anpan (Japanese-style steamed rolls) to rave reviews. We can’t wait to try this paste in our own crepes.

Azuki Bean Paste

Ingredients

  • 1 cup dried adzuki beans
  • 5 cups water
  • 1  1/2 cups granulated sugar
  • pinch salt

Directions

  1. Soak dried beans overnight. Make sure beans are generously covered in several inches of water, as the water will be absorbed.
  2. The following morning, pour beans into a colander and rinse thoroughly with cold water.
  3. Place beans in a large pot along with 5 cups of water.
  4. Bring water to a boil over high heat.
  5. Reduce heat to low, cover and simmer for 1  1/2 hours. Beans should be soft.
  6. Put a wire strainer over a bowl.
  7. Pour beans and liquid into strainer. Strainer should be low enough that beans are partially immersed in water.
  8. Using a wooden spoon, smash beans through strainer into water. Skins should remain in the strainer.
  9. Line a bowl with cheesecloth and pour strained beans and liquid into cheesecloth.
  10. Draw up edges of cheesecloth and squeeze out excess liquid.
  11. Put squeezed out bean paste back into pot.
  12. Add sugar and salt to the beans and stir mixture over low heat. Continue stirring until mixture is glossy and has the consistency of mashed potatoes.
  13. Store in refrigerator.

See also: Arctic Anpan 2 Ways: Sweet Azuki Paste and Caribou Cha Sui