Tag Archives: food

Lattice Top Apple Pie with Baked-On Cinnamon Sauce

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Cinnamon sauce baked into the lattice-top crust makes this apple pie irresistible. The only debate was whether to enjoy it with a slice of sharp cheddar cheese or a scoop of homemade vanilla bean ice cream. 

Last week’s baking lesson was all about baking with butter: buttery cranberry scones, fluffy butter biscuits, and two kinds of pie – lemon meringue and a lattice-topped apple. After learning how to create the lattice top, which was surprisingly easy, we took a basic apple filling and poured the liquid you would normally mix into the apples over the top of the pie, allowing the flavors to bake into the lattice and surround the apples inside. This apple pie was served hot out of the oven to friends with cinnamon vanilla ice cream as fortification against a chilly day north of the Arctic Circle.

Apple Pie with Baked-on Cinnamon Sauce

Ingredients

  • 5 Granny Smith apples, cored, peeled, and sliced
  • 2 tbsp lemon juice
  • 1/2 cup unsalted butter
  • 3 tbsp all-purpose flour
  • 1/4 cup water
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • pastry crust for 9-inch double crust pie

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Toss apples in lemon juice. Set aside.
  3. Melt the butter in a saucepan.
  4. Stir in flour to form a paste.
  5. Add water, granulated sugar, brown sugar and cinnamon, and bring to a boil. Reduce temperature and let simmer.
  6. Place the bottom crust in your pan.
  7. Fill with apples, mounded slightly.
  8. Cover with a lattice work crust.
  9. Gently pour the sugar and butter mixture over the crust. Pour slowly so that it does not run off.
  10. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
  11. Let cool slightly. Serve warm with vanilla ice cream or a slice of sharp cheddar cheese.

Salmon Cheddar Soup with Lobster Mushrooms

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With or without lobster mushrooms (see photo below), this quick, easy seafood soup is one of our wintertime favorites.

The inspiration for this recipe comes from A. J. McClane’s excellent cookbook, North American Fish Cookery. McClane’s original recipe is sans mushrooms and calls for lobster, but the basic stock – milk and cheddar cheese seasoned with nutmeg – lends itself to a variety of innovations. The first time we created this dish we substituted grilled steelhead for the lobster. Other iterations have featured broiled or grilled salmon, smoked salmon, and Alaska shrimp. In fact, we’ve never used lobster, and although freshly ground nutmeg remains a must in our soup, we usually spice it up with the addition of ground smoked chipotles or other peppers and smoked sea salt. Most recently we made this soup with our own canned smoked red salmon, lobster mushrooms and red bell pepper.

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Ready for soup: a lobster mushroom, nutmeg, our own blend of smoked chipotles and other seasoning, and a jar of smoked Copper River red salmon.

Salmon Cheddar Soup

Ingredients

  • ¼ to ½ pound smoked salmon, grilled salmon, raw salmon, lobster or shrimp cut into ½-inch chunks. (If using raw seafood, allow for a few minutes cooking time in soup till done.)
  • 1¼ cups lobster mushrooms cut into chunks slightly smaller than the seafood. (Optional) These particularly mushrooms work well because they have a firm texture, nice color, and mild flavor.
  • Part of a red bell pepper cut into thin strips – 4 to 5 strips per serving. Sauté until tender and set aside.
  • 1/4 cup olive oil or butter
  • 3 tbsp flour, as a thickening agent. Rice flour works especially well, but all-purpose flour is fine.
  • 3 cups milk
  • 1¾ cups shredded cheddar cheese
  • 1/8 tsp ground nutmeg
  • 1/2 tsp ground smoked chipotle (optional)
  • freshly ground black pepper
  • sea salt or smoked sea salt
  • paprika (finishing garnish – a dash or 2 per serving)

Directions

  1. Place olive oil or butter in a large pot over medium heat.
  2. Add lobster mushrooms, a little salt, a couple grinds of pepper and sauté for about two minutes.
  3. Lower heat and vigorously stir in flour. Then add milk and seasonings, stirring until mixture begins to thicken and becomes hot. Do not allow to boil.
  4. Stir in seafood and cheddar cheese. Give the soup a taste and adjust seasonings as necessary.
  5. Serve piping hot, garnished with a few strips of bell pepper and a dash or two of paprika.

We enjoyed this soup with homemade biscuits.

Chai Crème Brûlée for Two

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Easy to create, this crème brûlée features a rich custard flavored with vanilla and chai tea and is sealed with a crunchy caramelized top.

We give careful thought before adding any new item to our kitchen. Does the tool merit the space it will take up in Bandon’s galley or in the kitchen of our Arctic home? Will it be durable? Is it practical?

For the past few years, both of us have been eyeing a butane torch – the perfect niche tool for toasting a couple of  homemade marshmallows, singeing  meringue pie tips, and of course, for creating the perfect crème brûlée.

For most people, the addition of an item such as a kitchen torch means driving to a local store and picking one out along with the necessary fuel. For us, getting a canister of butane out to bush Alaska means purchasing a haz-mat certificate and having the item sent by cargo flight out here because the post office doesn’t ship hazardous materials via airplane.

Last night, the torch came out of the box, was fueled up, and put into service to finish a dessert that we and our guests couldn’t get enough of – chai crème brûlée. For this recipe, we began with a traditional crème brûlée custard recipe and infused it with the mildly spicy, sweet flavors of loose leaf chai tea and vanilla paste.  The resulting dessert was more complex and flavorful than typical crème brûlées. Using our new torch so that our guests and we could caramelize the tops of the custard just before serving, this turned out to be the best crème brûlée we and our guests had ever had.

Chai Creme Brulee for Two

Ingredients

  • 1/4 cup whole milk
  • 3/4 cup heavy whipping cream
  • 1/3 cup granulated sugar
  • tiny pinch salt
  • 1/2 tsp vanilla paste
  • 1 tbsp loose chai tea
  • 3 large egg yolks
  • 2 tsp granulated sugar for topping

Directions

  1. Preheat oven to 325 degrees F. Place an oven rack in the slightly lower than center position.
  2. Whisk milk, heavy whipping cream, sugar, salt, vanilla paste and chai tea in a medium pot over medium heat. Whisk until mixture steams and almost boils. Set aside to cool for 10 minutes.
  3. Strain cream mixture to remove tea leaves.
  4. Whisk eggs in a medium bowl. Stir in cream mixture to eggs one tablespoon at a time until the egg mixture is warmed. Once mixture is warmed, increase addition of cream mixture to 1/4 cup at a time. This will prevent eggs from cooking and scrambling.
  5. Pour mixture into two 4-ounce ramekins.
  6. Set ramekins in a baking dish. Pour enough hot water to reach halfway up the ramekins.
  7. Bake uncovered in preheated oven until desserts are softly set, about 45 minutes. The centers will jiggle.
  8. Remove baking dish with ramekins from oven and let desserts come to room temperature while in water bath on counter.
  9. Chill ramekins in refrigerator for at least 2 hours before serving.
  10. Right before serving, sprinkle 1 teaspoon granulated sugar evenly on each dessert.
  11. Use a kitchen torch to slightly brown and caramelize the granulated sugar. Let cool for ten minutes and serve.

Waste Not Want Not Potato Bread

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We don’t normally buy instant mashed potatoes, but when friends offered us a couple packets at the end of their Alaska camping trip last summer, we came up with a good use for them.

The packets of instant mashed red potatoes remained in our pantry for over a year – until the other day when I was thumbing through a friend’s bread machine recipe book and saw that potato bread could be easily made with instant mashed potatoes. Let the experimenting begin!

The potato bread recipes I came across included lard, butter, milk and salt. Since the pre-mixed potato packet already had many of these ingredients, I adjusted the recipe to fit packet at hand. If you make this recipe with plain instant potatoes, I’d recommend the addition of more butter and salt.

Mashed Potato Bread

Ingredients

  • 1 cup instant mashed potatoes
  • 1 tbsp unsalted butter
  • 1 cup milk
  • 1/2 cup water
  • 5 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tbsp yeast

Directions

  1. Rehydrate instant potatoes according to directions.
  2. Mix in butter.
  3. Place potato mixture, milk, water, flour, sugar and yeast into bread machine in the order recommended by the manufacturer. Turn on dough setting.
  4. Turn out dough onto floured surface.
  5. Split dough into two pieces and knead into loaf shapes that will fit into loaf pans.
  6. Bake in oven preheated to 350 degrees F for 30 minutes. Loaves will sound hollow when tapped.

Coconut Chocolate Chip Scones – Yes, Please!

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coconut chocolate chip scones_nFry an egg, brew a cup of coffee and serve with these icing-laced coconut scones chock-full of mini chocolate chips. Fuel for a hike on the tundra, a morning downtown or whatever the weekend brings.

Shelf stable items are a staple in our Arctic pantry. Recently we have been experimenting with powdered coconut milk and are finding it to be easily reconstituted and packed with flavor. Friends recommended we add extra virgin coconut oil to our pantry, which ups the coconut flavor.

Armed with the coconut flavors I needed and an intriguing recipe I came across on MyBakingAddiction.com, I was ready to bake.

These scones have the essence of a chocolate dipped macaroon without being overly sweet. Using whole wheat for half the flour makes them more hearty than a traditional scone, while the baking powder helps them rise to epic scone proportions. The recipe is a perfect candidate for making dough the night before and popping in the oven the next morning for an impress-your-friends brunch.

Coconut Chocolate Chip Scones

Ingredients

  • 3/4 cup coconut milk
  • 1 egg
  • 1/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3 tbsp unsalted butter, cold, cut into small pieces
  • 1 tbsp extra virgin coconut oil
  • 3/4 cup semi-sweet mini chocolate chips
  • 1/2 cup unsweetened coconut flakes
  • 2 tbsp coconut milk (to brush on top)

For the drizzle

  • 1 cup powdered sugar
  • 2 tbsp coconut milk

Directions

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
  2. In a medium bowl, mix coconut milk, egg, sugar and vanilla. Set aside.
  3. In a large bowl, mix together flours, baking powder and salt.
  4. Mix butter and coconut oil into flour mixture using a pastry blender or your hands. Do this quickly to avoid melting the butter. Mixture should have pea-sized butter lumps that are evenly distributed in the flour.
  5. Mix wet ingredients into dry ingredients.
  6. Fold in chocolate chips and coconut flakes.
  7. Turn out dough onto lightly floured surface and knead 4 or 5 times.
  8. Shape dough into a 9-inch disk. Disk should be about 3/4 inch thick.
  9. Place disk on parchment-lined baking sheet.
  10. Slice disk into 12 wedges, pizza-style, leaving the dough in place.
  11. Brush disk with 2 tbsp of coconut milk.
  12. Bake for 18 – 20  minutes, till scones are slightly golden brown on edges.
  13. Cool scones in pan.
  14. While scones are cooling, create drizzle by mixing powdered sugar and coconut milk. Drizzle should be consistency of molasses.
  15. Place drizzle in a Ziploc bag. Snip a tiny bit off of one corner.
  16. With a sweeping motion, squeeze out drizzle over scones until you are satisfied with the amount of coverage.

Whole Fish Salted and Broiled: Easy, Elegant, Delicious!

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This Chukchi Sea Dolly Varden Char was liberally salted, broiled and served with roasted Peruvian potatoes and garlic cloves. Salt grilling or broiling brings out the natural sweetness of species ranging from porgy and snapper to trout, char and salmon. 

When a friend recently presented us with two harvested-from-the-ocean-this-morning char, we knew immediately what we wanted to do with one of them: shioyaki. Although Japanese cuisine is better known for sushi and sashimi, far more fresh fish on Japanese tables is served well salted and then broiled or grilled.

The Japanese eat a lot of fish, and it is for good reason that shioyaki fish is weekly fare in most households. It’s quick, it’s easy, and fish prepared this way are deliciously savory and sweet. This is also an excellent method for preparing freshly caught trout while camping. Simply clean the catch, skewer it lengthwise, cut a few shallow slashes into the skin, rub salt on the fish and roast it on an open fire or over a grill. Brook trout served this way make for memorable camp fare, as do Japanese iwana (char).

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This pair of sea run Dolly Varden char have all the characteristics of fresh fish: bright, clear eyes, firm, nicely colored flesh, and no evidence of bruising. 

Because the fish are seasoned only with salt (and perhaps the smoke from a grill or fire), it is imperative that it be absolutely fresh. When you’re purchasing fish, look for a healthy shine, bright colors and clear, bright eyes. The scales should be intact and the gills, if any remain, should be bright red. Don’t be shy about giving a fish you’re considering purchasing a whiff. It should smell clean. Fish does not smell fishy; it is bacteria growing on poorly cared for or old fish that carries the unpleasant smell often called “fishy.”

Salt-Broiled Whole Fish

  1. Start with a clean, fresh fish. If it is a salmon, trout or char, it need not be scaled, but all traces of gill and viscera should be removed. Rinse the fish in cold water and pat dry inside and out. (Fish, such as porgy, snapper and rockfish should be scaled.)
  2. Preheat broiler to high and position a broiling pan a few inches from the heating element. (You may have to experiment to find the right position in your oven.)
  3. Use a very sharp knife to cut shallow diagonal slashes about an inch apart down the length of the fish.
  4. Rub a generous amount of salt into the fish. Let rest for a few minutes up to half an hour. Coarse grey sea salt from France (Celtic sea salt) is perfect for this recipe.
  5. When the broiler is hot, coat the broiling pan with oil by either brushing on or spraying with a pump spray. Canola oil or light olive oil work well.
  6. Place the fish on the pan. It should sizzle. If it doesn’t, it will stick to the pan.
  7. Cook for approximately 8 to 10 minutes per inch of thickness. Do not move fish during cooking. (On a grill, you will want to turn the fish once to ensure even cooking.) The fish is done when the tail and fins are crisp, the eyes are opaque and clear juice is no longer bubbling up through the slashes. With a fat fish, you will see some white fat in the slashes. This is good.

This dish requires no further adornment and is delicious with a glass of cold sparkling water, a craft ale, or a fine daiginjyo sake.

Baked Minestrone Soup: Celebrating Summer’s Garden

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A hearty bowl of minestrone soup is the perfect way to enjoy seasonally abundant vegetables from your own garden, your CSA, the local farmers’ market or the grocer.

Before there was Rome, there was minestrone soup, and although some may insist that true minestrone must have this or that, the spirit of this dish lies in taking advantage of whatever vegetables are on hand. Add pasta or not, rice or not, and although contemporary versions of minestrone usually feature a bean broth, some versions use vegetable or even meat broth. Chunk up some halibut, striped bass or loup de mer (European seabass), toss it in and you’ve got a hearty fish stew. Here’s how we made our minestrone – courtesy of the abundance of vegetables we have now that we are receiving weekly deliveries to our Arctic home from Full Circle Farm. A good smoked sea salt works beautifully in this soup. A dollop of sherry is nice, too.

Ingredients (feel free to change quantities and freely substitute):

  • olive oil
  • 2 1/2 pounds tomatoes, sliced
  • 1/2 large sweet onion, diced
  • 6 cloves garlic, chopped
  • two sunburst squash, diced (zucchini or summer squash also work well)
  • 1/2 cup kalamata olives, sliced
  • 1 cup (1 ear) sweet corn
  • 1 1/2 cups green beans, cut into 1 inch pieces
  • 1/2 cup parsley, chopped
  • several leaves of basil, cut into thin ribbons chiffonade style. (You can do this by rolling the leaves cigar style, then slicing them.)
  • 1 bunch spinach, chopped coarse
  • 2 cups pinto beans (or other beans), cooked till they’re tender. Separate from broth and save the broth.
  • sea salt
  • black pepper
  • Italian herbs

Directions:

  1. Start by cooking the beans in a pot till they are soft. Save the broth, as it will be the base of the soup. Set aside beans and broth.
  2. Preheat oven to 400° F.
  3. Place olive oil and tomatoes in a large pot over medium heat stirring occasionally till the tomatoes are falling apart. Add onions and green beans and cook till they just begin to soften. Add garlic and squash, followed by parsley and basil. (You will add the beans, spinach and corn later.)
  4. Stir the broth and pour into the pot so that the vegetables are just covered. Add herbs, salt and pepper to taste. Cover with a lid and bring to a boil.
  5. As soon as the broth begins to boil, place the pot into the preheated oven and bake for 15 minutes.
  6. Remove pot from oven. Add beans, spinach and corn. Give the soup a taste and add seasonings as necessary. Return to oven and bake for an additional 15 minutes.
  7. Remove from oven, stir in a good olive oil for added flavor and give it a final taste. Let soup rest with lid on for about 10 minutes.
  8. Serve with freshly grated parmesan cheese and a baguette of French bread or a crunchy bolillo.

Fall Harvest Cakes

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These delectable individual-sized cakes are packed with the flavors of autumn – honeycrisp apples, crunchy pecans, and caramel.

Taking advantage of fruit, vegetables, fish and wild game during times of seasonal abundance is a celebrated part of our kitchen, but it hasn’t always been easy to do so living in the Arctic bush. Back in California, between farmers’ markets and our own modest garden, our kitchen was stocked with ripe, heirloom tomatoes, freshly picked raspberries and peaches so ripe they had to be eaten over the sink (or outside under our peach trees).

Since moving to bush Alaska, we’ve been shipping up frozen fruits and vegetables during our annual summertime shopping. These have been supplemented with “keeper” produce such as  squashes, potatoes, onions and apples. We’ve managed to keep many of our traditions intact by pulling seasonal items from our pantry and freezers at the appropriate times, but we’ve missed enjoying fruits and vegetables freshly harvested from local farms.

This year, we decided to sign up with a CSA (community supported agriculture). Our “local” CSA, Full Circle Farms, is based in Carnation, Washington, nearly 2,100 miles away. Offering freshly harvested organic choices, Full Circle delivers to the San Francisco Bay Area, Idaho, Washington, and to Arctic Alaska! It has been a long time since we’ve had peaches and nectarines as perfectly ripe as the ones Full Circle has been sending, In fact, all their produce so far, from leafy greens to tomatoes to avocados have been spot on.

As part of our order last week, we received honeycrisp apples. This variety is sweet and crunchy with a pleasant tanginess – a balance that seemed begging to be paired with caramel. The pecan topping gives these cakes a savory crunch.

Fall Harvest Cakes

Ingredients

  • 1/4 cup unsalted butter, softened
  • 2 tbsp plain yogurt
  • 1 cup granulated sugar
  • 3 eggs
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp mace
  • 2 cups shredded apple
  • 1/2 cup coarsely chopped pecans
  • 4-5 caramel candies, or 1/4 cup caramel sauce

Directions

  1. Preheat oven to 350 degrees F. Grease muffin tin.
  2. Cream butter and yogurt.
  3. Gradually add sugar to butter mixture. Beat well.
  4. Thoroughly mix in eggs, one at a time.
  5. In a separate bowl, sift together flour, baking powder, salt, cinnamon and mace.
  6. Gradually incorporate flour mixture to sugar mixture.
  7. Stir in apples.
  8. Spoon mixture into prepared muffin pan.
  9. Bake for 20 minutes.
  10. Sprinkle on pecans and caramel (sprinkle chopped candies or pour on sauce).
  11. Bake for 10 more minutes. Cakes are done when wooden pick inserted in center comes out clean.
  12. Cool on wire racks.

Crunchy, Soft Bolillos

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Like miniature baguettes (each loaf is about five inches long), a bag of freshly baked bolillos from our Arctic bakery is ready to be made into tasty sandwiches or sliced and toasted with olive oil and garlic.

When we return to the road system each summer, we keep a keen eye out for new food ideas to take back to our kitchen in the Arctic bush. This summer, we rediscovered torta sandwiches, prompting me to make a mental note to bake bolillos when we returned to Point Hope.

Bolillos have their roots in Mexico where they are the main ingredient in molettes and tortas – lightly toasted bread topped with cheese (or olive oil and garlic) and sandwiches, respectively. Armed with many tasty sandwich ingredients in our bush pantry – garbanzos for hummus, home-canned smoked salmon, caribou and even duck eggs (for a twist on tortas de huevo) – I looked forward to trying my hand at bolillos for our lunch-time sandwiches. Based on several recipes I found on the Internet, I adapted the recipe below for my Zojirushi bread machine. This bread machine provides yeast with the perfect environment so that dough rises evenly and consistently in our Arctic home.

Bolillos

Ingredients

  • 1 1/2 cups water
  • 1 tbsp honey
  • 1 tbsp unsalted butter, melted
  • 4 cups unbleached all-purpose flour
  • 1 1/2 tsp salt
  • 2 1/4 tsp active dry yeast
  • 1/4 cup cold water
  • 1 tsp cornstarch

Directions

  1. Place first 6 ingredients into bread machine in the order recommended by the manufacturer.
  2. Set on dough cycle. Start machine.
  3. Dough should be smooth, soft and elastic. Adjust amount of flour or water if needed.
  4. Punch down dough and knead briefly on a lightly floured surface.
  5. Divide dough into 10 pieces and roll into balls.
  6. Work dough balls with palms of your hands to form ovals, about 5″ long and 2″ wide in the center. Ends should be tapered.
  7. Place rolls on parchment-lined baking sheets. Cover and let rise for about 25 minutes. Rolls should double in size.
  8. Preheat oven to 365 degrees F.
  9. Mix cold water and cornstarch in a small pot.
  10. Heat mixture to boiling, stirring constantly. Mixture should be thick and clear, about 2 minutes.
  11. Brush each roll with cornstarch mixture.
  12. Slash each roll down the middle, cutting about 1/2″ deep.
  13. Bake rolls for about 30 minutes. Rolls are done when they are golden brown and sound hollow when tapped.
  14. Cool on wire racks.

Coconut Modest Lace Cookies

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Chocolate drizzle sets up on a fresh batch of ultra thin, chewy, crispy, modest lace cookies.

Traditionally, lace cookie dough spreads thin and bubbles while it bakes resulting in a delicate confection marked with lacy holes. I was intrigued with a coconut lace cookie recipe I found posted by Giada De Laurentiis. The cookies in the photo on her post looked simultaneously chewy and crispy and I could easily imagine the coconut flavor layered with the semi-sweet chocolate drizzle. Unfortunately, the reviews on her recipe were terrible (too greasy, too sugary, gloppy, lacking distinct flavor), so I contemplated how I could create a similar cookie while avoiding the pitfalls.

After making adjustments to amp up the flavor and improve the texture, the cookies came out of the oven a tasty winner. Although these very thin cookies crisped up around the edges nicely while remaining chewy, they aren’t very “lacy,” so I’ve dubbed them “modest lace.” The coconut shines through deliciously.

Modest Coconut Lace Cookies

Ingredients

  • 3/4 cup packed brown sugar
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup all purpose flour
  • 1/4 cup unsalted butter, melted
  • 1 tbsp unrefined coconut oil, melted
  • 1 egg, beaten
  • 1/2 tsp vanilla extract
  • pinch salt
  • 1/2 semi-sweet chocolate chips

Directions

  1. Preheat oven to 375 degrees F.
  2. Line two baking sheets with parchment paper. Set aside.
  3. In a large bowl, thoroughly mix together sugar, coconut and flour.
  4. Mix in butter, coconut oil, egg and vanilla to coconut flake mixture.
  5. Drop batter by teaspoonful on baking sheets. These cookies spread, so give them a couple of inches to do so.
  6. Bake cookies for 8 minutes. They should be golden brown in the center and darker brown on the edges.
  7. Slide parchment paper with cookies on it onto wire racks to fully cool.
  8. When cookies are cool, melt chocolate chips in a double boiler. Use a fork to drizzle chocolate onto cooled cookies.
  9. Let chocolate set before serving. Pop the cookies in the freezer to set the chocolate faster.

Makes two dozen cookies.