Beautiful and Delicious Sightings in Alaska

Stormy weather can't keep a chef out of the galley for long. Not even 10 foot seas and gale force winds. Apple crumble seemed the only way to keep everyone smiling. Sweet and cinnamony with crumbly oats and butter holding it all in. Just days before we were happy with sun shining faces and bright blue ice eyes. The glacier was the star of the show, but none the less were the spouting whales and a grizzly bear and her four cubs. I need a bigger camera! Missing you all, but loving cooking for guests on the beautiful MV Jamal as we breathtakingly cruise this still unknown frontier in Southeast Alaska.

 A whale says goodbye until next time

It's unusual that we would only have 2 guests on board. It's unusual that after only 2 days we would be making our way up Tracy Arm to the glacier. 49 degrees outside and 325 degrees inside our oven filled with rows of Snickerdoodle Cookies as we travel to see the shaves of calving blue ice. Spent an uneventful night at NoName, a small cove just outside the arm. Then waiting until the tides allow a vessel that draws 10 feet to embark on a such a treacherous journey, we pull up the 70 feet of anchor chain. Before we make our way up the 2½ hour run we eat breakfast, check the engines, charge our camera batteries and grab our warmest sweaters. About an hour into our foray we come upon the waterfall. Our journey is never complete without hearing its roar and feeling and breathing the gentle mist from its raging force. Our faces and spirits feel ageless and refreshed from natures spa.

The closer we get to the glacier the more testiments of it's magnitude float by. Clear, blue and dirty bergs in all colors, shapes and sizes. Pieces of a grand puzzle never to be designed together again. We can only imagine. Intensly you are sure you are but a mere speck floating among them. You see yourself proportionately.

Up Up and Away!

Ahhhhhhhh the cool summer ... in Alaska. Best of all worlds. Florida in the Winter and Alaska in the Summer. Cooking for 2-8 in 360 degrees of visual excitement and calmness. Smiling at the world through the a glass enclosed salon aboard the MV Jamal. My island of the galley suspended in a world like Alice in Wonderland, Lenore in Alaska is a place both emotionally, spiritually and physically that grounds me on the sea of life. The way I think it should be. 

and of course there is always the food, of that I will always share my best of dishes with love and more of the same all summer long ...............

French Mousseline Salmon

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Time Flies and so do I!!

The last day of January and I am still reeling, I guess I have not stopped, from the holiday season. Now that is a GOOD thing, no its a GREAT thing! Newly remodeled cooking school is about to be revealed and then you must all join me in one of the premier, I say without hesitation, cooking schools in South Florida! Until then, here is a little recipe to tantalize the taste buds ... see, you thought I'd forgotten, no, I still love you with as much spice as this dish has to offer! 

CHICKEN FRA DIAVLO

1 lb. Rigatoni pasta, cooked al dente and tossed with olive oil

Sauce:

3 T. olive oli

½ c. chopped yellow onion

½ c. shredded carrots

1 28 oz. can tomatoes

2 T. tomato paste

2 T. dry garlic chips

1 T. dried crushed chilis (or more to taste)

Saute the onions and carrots in the olive oil for 2 minutes until soft. Add in the garlic , chilis and tomato paste. Season with salt and pepper. Add in the tomatoes. Cook until vegetables are soft and flavors are married. Taste and adjust heat. Set aside. Taste for sweetness and heat. Adjust with balsamic vinegar, sugar, chilis.

Meat:

2 T. olive oil

1/12 lbs. ground chicken or turkey

2 chopped shallots

Kosher salt and cracked black pepper

1 c. red wine

2 T. each chopped fresh oregano and basil

Saute the chopped shallots in the olive oil for 1 minute. Add in the ground chicken and continue cooking until browned. Add in the red wine and deglaze the pan, scraping up the bits in the bottom. Continue cooking until wine is reduced by half. Add in the tomato sauce. Mix together until warmed. Add in the warm pasta and toss together. Season with salt and pepper. Serve with dollop of topping on each plate.

Cream Topping

¾ c. ricotta cheese

2 T. heavy cream

¼ c. shredded parmesan

2 T. chopped basil

Mix together Enjoy!

CORZO TASTING ... POMEGRANATE SHORT RIBS

Corzo Tequila ... yes, and a food pairing. This trickle, bubble, swirl and simmer sauce is enhanced with pomegranate sauce, reduced with veal stock, cinnamon and vanilla. Ladled generously over, under and through braised short ribs. 

POMEGRANATE SHORT RIBS

 15 pieces bone-in short ribs (about 6 pounds)
 Kosher salt
 Extra-virgin olive oil
 1 onion, cut into 1/2-inch pieces
 2 inch pieces ginger cut into 1/2 inch pieces
 2 carrots, peeled, cut into 1/2-inch pieces
 2 cloves garlic, smashed
 1 cup Anejo Corzo Tequila
 1 cups tomato paste
 3 cups hearty red wine
 2 cups beef both
 2 cups pomegranate molasses
 3 inch piece of ginger, cut into 1/2 inch pieces
 1 bunch fresh thyme
 2 bay leaves
 1 cup veal stock

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables. Add to the pan the olive oil and bring to a high heat. Add the vegetables to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary. Remove vegetables and set aside and brown short ribs in same manner.

Preheat the oven to 325 degrees F.

When the short ribs are very brown on all sides, add the vegetables, tequila, stock, wine, tomato paste, ginger, herbs and 1 cup pomegranate molasses. Reduce the mixture by half.

Cover the pan and place in the preheated oven for 3 hours. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Remove from oven and cool overnight in the refirgerator. To serve, remove fat from top of pan, remove short ribs and set aside. Strain the liquid and return to the heat. Add 1 cup pomegranate molasses and 1 cup veal stock and reduce liquid by half. Taste and adjust seasonings.
Enjoy!

Rob Casey ... the man with the Corzo ... the most interesting man in the world!

My favorite fall cocktail .. Corzo Anejo, sipped and shaken not stirred. Club soda with lime back.

FAVORITE COOK BOOK, CHEF and FRIEND, RENEE BEHNKE and MEMORABLE RECIPES

If you love food, good friends, everyday memorable occasions then you will love this cookbook and my friend, Renee Behnke. I am delighted to know Renee. She has cooked for me, I have been entertained by her in her gorgeous gardened home, we have cooked together on board the MV Jamal, she has hired me to cook for her cooks program at Sur La Table and most of all we have shared life, love and laughter over a glass of wine or two for about 16 years. Renee is as passionate about food as I am and it is to our benefit that she shares with us her passion, with this book, her delicious book, Memorable Recipes. As she says on the cover "to share with family and friends" ...      

Renee and I cooking at Craig's beautiful home on Henry Island, San Juan Islands 

A delicious read!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Renee and I share the same casual attention to detail style of cooking. Good, fresh and local ingredients are always best, prepared simply and shared with those we love. Even when we are meeting people for the first time our love comes through and creates an aroma and sensuality at the table.

Simply Salted and Peppered Campari Tomatoes sitting in a pool of Olive Oil and ready for the stuffing!

Cheese Stuffed Tomatoes

6 medium vine ripened tomatoes (or 10 Campari, vine ripened tomatoes)

Salt

6 ounces herb goat cheese

4 ounces mascarpone

1/3 cup whole milk

1 tablespoon each minced fresh chives and thyme (or basil and chives)

1 clove minced garlic

Cut the  top off the tomato, reserving the top. Using a melon baller or spoon remove the seeds and flesh from the inside. Lightly salt the interior of each tomato and drain on paper towel for 15 minutes.

Mix together the goat cheese, mascarpone, milk, herbs and garlic.Spoon the mixture into the tomatoes and top each with its lid. Set in shallow bowl and bake at 425 degrees for 25 minutes. I drizzle about a 1/4 cup of good olive oil over the tomatoes before baking and pour that oil over the tomatoes when i  devour them on a salad, atop pasta, with a simple grilled meat entree or just sopping it all up with a delicious artisan loaf of bread.       Enjoy!!

You just want to take a big bite!

 

I have taken a few liberties with some of these recipes and I am sure Renee would want you to do the same. Cooking is having fun with the ingredients at hand and sharing memories with those close to your heart and at your table. So find a copy of this book at your nearest book store. You will be so happy you did. Ok, one more thing do not miss the Peanut Butter Cream Pie ... as my friends know me when I say, and it is sooo true, that the PBCP is FD!!! 

Thank you Renee for sharing. I can't wait to share the stove with you again! xo

 

LAST SUMMER WEEKEND 2010 HENRY ISLAND, WA

Thanks girlfriends for inviting me to play! Lovely Amanda and Ga, and beautiful Rita!

Loving the time spent with Ga and Jim Hanna and best friends at the end of summer soiree on board the MV Jamal. I love being invited to cook for them and spend my time enjoying all their company. Visiting Craig Tall at his lovely home on Henry Island in the San Juan Islands is something I will look forward to again, starting now! First, his hospitality is extraordinary and the fact that he gives me carte blanche in his state of the art kitchen ... well heaven comes in many shapes and sizes, his cupboards, pantry and wine cellar runneth over. We were invited for dinner and invited to cook. Second the home is beautifully appointed,warm, comfortable and inviting and next, his caretaker David Miller. I was instantly attracted to a smiling, bright and gleaming face. I could tell he liked himself, confident and engaging, and I could tell he liked me. I enjoyed all the time we spent together cooking and smiling.

and now ... the food ... but first take a peek through the living area into the kitchen ... on stage

Five Spiced Pork with Asian Noodles, Roasted Tomatoes and Carrot Slaw

Grilled Rack of Lamb Balsamic, Mint and Oregano

French Green Beans, Ripe Peaches and Tomatoes, Basil and Cassis Vinaigrette with a brick of Cowgirl Creamery Goat Cheese crumbled all over the top.