Cordova, Alaska – Belle Epoch

We thought Cutterlight fans might be interested in seeing a short (three minute) video that captures life in this small coastal Alaska town – as well as the community’s commitment to sustainable energy.

Of interest to us is that with a population of just over 2,000 inhabitants, Cordova is nearly identical in size to Henry Thoreau’s Concord, Massachusetts of 1860. The similarities between the two towns don’t end with size. With no roads connecting Cordova to the world beyond, it requires intention to reach our community. This relative isolation creates a balance of independence and tight-knittedness that formerly marked most U.S. small towns.

With Copper River salmon runs still strong enough to fuel a fairly healthy economy, most of our electricity generated from local rivers that continue to flow with nearly pristine purity, full of spawning salmon each year, and a downtown replete with library, art gallery, hardware store, grocer and other shops and restaurants within pleasant walking distance, we seem to have arrived in Cordova at its belle epoch

Life here is… serene. Police and emergency sirens are few and far between; common courtesies are many. Sidewalks are clean and it is uncommon to encounter a line at any of our shops or the post office. So many of the things that “made America great” – things we remember from our youths of decades past – still thrive in this community where people of European, Asian, Native American and other heritages mix together seamlessly. Although March nights still get cold, already the afternoon sun warms our deck into the 70s so that outdoors reading and dining are thoroughly comfortable. We’ve had hummingbirds at our feeders all winter long…

It would seem that a crystal ball isn’t required to see that in the not-so-distant future, people will leave places that are either too hot, too dry (Colorado is currently experiencing a nearly state-wide water shortage), or too vulnerable to coastal flooding. Calling it a “hoax” won’t make it go away, and I think we all know what is meant by “it.”

So where will these people go? Alaska is warming at a faster rate than places further south. Climate models predict that by 2050, average temperatures up here will be eight degrees warmer. With slightly fewer than three-quarters of a million residents and enough land to fit Texas, California and Montana with room to spare… 

Chawan Mushi – Enjoying Our Local Seafood

One of the most delightful things about this savory, silky custard-like soup is the surprise at the bottom. This version of a favorite soup lured you in with toppings of sweet spot shrimp fished from nearby waters and salmon roe ikura. Once you spooned your way through all that deliciousness, you would have been surprised by a nice bite of smoked salmon at the bottom of the bowl. In order to make this first course easy to transport to a Thanksgiving potluck, we made them in four-ounce canning jars. They were cooked bain marie, instead of the traditional steaming, which worked quite well.

Here’s the link to the original post and recipe: https://cutterlight.com/2012/03/17/scallop-and-shrimp-chawan-mushi-with-smoked-quail-eggs/

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Just a Taste – Pumpkin Pie Brûlée Bites

These little custards were baked in two-ounce canning jars and are awaiting the finishing touch of a caramelized top. They are the perfect size for a dessert bite at a potluck.

Tis the season for pumpkin pie. Ten years ago (wow, 10 years!!), we posted a recipe after making a fall pumpkin pie and found ourselves with leftover filling. You know the problem, not enough filling to make a whole second pie, but the idea of tossing the extra unthinkable. We decided to bain-marie the remainder. When the little custards came out of the hot water bath, they seemed to want a bit of crunch. Out came the kitchen torch and a little sugar for a satisfying brûlée finish. And so, a new recipe for our repertoire was born.

Here is the link to the original recipe and post: https://cutterlight.com/2015/11/15/maple-pumpkin-pie-brulee-or-what-to-do-with-leftover-pie-filling/

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Drums, Voices, Dancing and an Incredible Culminating Feast: The 30th Annual Sobriety Celebration Potlatch

Volunteers steam up copious batches of sumptuous Dungeness and King Crab in the icy night air of November.

Each year in Cordova, Alaska, the Native Village of Eyak sponsors a two-day celebration in honor of Elders and Sobriety. The culminating feast which typically features crab, deepwater shrimp, moose, chicken adobo, halibut, salmon, pasta, all kinds of desserts and other tasty fare is the culinary highlight of the year. Native groups from throughout southern coastal Alaska fly in to join local groups in events that include traditional dances, honoring elders, arts and craft sales and displays, keynote speakers sharing testimonies about the power of sobriety, and special recognition of military veterans. In the tradition of generosity that is part of Native potlatches, the entire community is invited and when, for example, veterans are honored, all veterans present are recognized with appreciation and gifts.

Human voices, drums, dances passed down from generation to generation. Note the Navy ribbons this Vietnam veteran is wearing. Most events took place in the Cordova High gym – a challenging place to make an interesting photo. I made a few double-exposures, some of which worked fairly well.
Participants came from several communities, including Juneau, Kodiak, Yakutat and Tatitlek as well as Cordova.

A Pickled Fiddlehead Inspiration

One of the first foraged finds of our “summer” is fiddleheads. You can see by the canning date, these were harvested in May. They are tender and delicious and best served just-picked and lightly sautéed. Up here in the Upper 1 (as opposed to the lower 48), we love to figure out ways to preserve our summer finds so we can enjoy them all throughout the year. Freezing, drying, and pickling are all very popular methods.

During this past summer, we cracked into our winter pantry and sampled one of these jars. The first savory sour bite flashed me straight back to an all-time favorite meal – Raclette. This flavorful and delightfully fatty cheese originated in Switzerland. It is traditionally served by heating the cheese over a flame and scraping the melted cheese atop boiled potatoes and pickles. There is no better meal to warm you up at the end of a chilly day!

Wanting to put an Alaskan twist on this Swiss favorite, we’ve been trying to figure out how to acquire this specialty cheese in our fairly remote part of the world. After failed attempts of getting an Anchorage cheese shop to mail us some or having visiting friends hand carry us a couple of pounds, we gave up.

For weeks now, I’ve been grabbing things from our walk-in pantry. Every time I enter, I am met with those jars of pickled fiddleheads. Any normal person would just eat them in some other recipe. But I can be stubborn tenacious. Last weekend, I decided to try Amazon. Darn it all if there weren’t options for ordering Raclette cheese! Not deterred by the extra shipping cost, we decided to go for it. The cheese shipped out from the seller on October 29 and arrived today! It was well packed and arrived perfectly. Tonight’s menu is set. Melty raclette cheese served with boiled potatoes (traditional), pickled fiddleheads, pickled fireweed shoots, Alaskan reindeer sausage, and homemade sourdough bread. A nice bottle of Willamette Pinot Noir should be a perfect accompaniment. Cheers to tenacity!

#raclette #fiddleheads #pickledfiddleheads #foragingrecipe #wildalaska #chefdonachy #alaskacooking #baking #food #foodphotography #eatingwelloffthebeatenpath #alaskafood #alaskabush #fooddestination

Oh So Wild Mushroom Quiche

Fall forest walks are full of fantastic foraging. At the end of a lovely walk, we came home with a basket of hedgehog and yellowfoot chanterelle mushrooms – perfect for a wild mushroom quiche. We added in a few sulphur shelf mushrooms from the freezer to make an extra wild recipe. The mushrooms were mixed with sautéed leeks and shallots, and the usual cream and eggs. The filling was baked in a smoked gouda pastry crust. It could be a perfect centerpiece to a champagne brunch, or a decadent dinner aside a wild foraged salad. Bon appetit!


#wildmushrooms #foraging #wildmushroomrecipe #foragingrecipe #wildalaska #chefdonachy #alaskacooking #baking #food #foodphotography #eatingwelloffthebeatenpath #alaskafood #alaskabush #fooddestination

The Cali Girl is No Longer

I dreamed about living in the forest.

A place where the mountains meet the sea.

Where quiet paths allow for reflective solitude.

The dream is reality.

The Cali girl is no longer.

On Wings of Angels

We’ve been studying and learning about foraging for choice edible mushrooms for the better part of six years now. A seasoned mushroom forager’s instruction helped us move from interested and nervous mushroomers to confident and knowledgable mushroomers. In the forests we currently traverse, we focus on finding four types of choice mushrooms that are culinary beauties. Today’s hike ended with a basket of Angel Wings, Yellow Foot Chanterelles, and Hedgehogs. I can’t wait to see Jack create a bowl of Udon featuring these delicious and beautiful mushrooms.


#wildmushrooms #mushroom foraging #wild gourmet mushrooms #wildalaska #chefdonachy #alaskacooking #food #foodphotography #eatingwelloffthebeatenpath #alaskafood #alaskabush #fooddestination

Quite Unnerving

It was a lovely hike. Blueberries and watermelon berries lined the trail. Birds were singing. Sounds of rushing water running downstream from a glacial lake. All was quiet and peaceful until I saw this. A Very Big reminder that we are picking berries in Bear Country. (We never did meet up with the maker of this pile.)


#wildalaska #brownbear #chefdonachy #alaskacooking #food #eatingwelloffthebeatenpath #alaskafood #alaskabush #fooddestination

Fuel Oil Drums at The Pad

Fuel Oil Drums at The Pad
Chignik River Barge Landing, May 16, 2019

Barbra has an eye for moody images such as this early morning landscape of diesel oil drums at the barge landing on Chignik River. The scene is the terminus of the three-mile road that travels from the airstrip, winds through the village of Chignik Lake (population 50 something), and then follows the river along steep hillsides till it ends here at the landing. These drums are barged to this point, about six miles upriver from the salt water lagoon, on high tides of about 10 feet or more. On lesser tides, the river is too shallow for the barges to run. From here, the fuel is loaded onto a truck and carried to the diesel generators that provide the village’s electricity. Gasoline, too, along with any sort of large stuff such as vehicles and building material is brought into the village in this fashion.

Such are some of the logistical consideration in a wilderness village.