The Wilds of Alaska

On January 3, 1959 Alaska became the 49th state to join the Union. Boy, does that make me feel old. When I was born, America consisted of only the 48 adjoining or Continental States.

Have you ever dreamed of exploring the Wilds of Alaska? We did, but not really. Hubby and I are all for the great outdoors, provided there are certain creature comforts that come with it. We hike all over Yellowstone, but at the end of the day we sleep in a bed, not under the stars. We’ve whacked our way through the jungles of Bora Bora, then returned to the resort for an amazing French meal. Okay, so it was mini golf, but by the overgrowth of jungle vines, I really don’t think that course had been played in years. We even joked that they might need to send a search party out for us.

Today is National Alaska Day. A lifetime ago, Hubby and I took a cruise to Alaska to celebrate our 10th wedding anniversary. If you are young at heart, I highly recommend an Alaskan cruise. It’s fun, and very romantic, since the older passengers retire early you can have the ship practically to yourselves.

Since that cruise was nearly 30 years ago, I get the feeling today would have been a different experience. We were assigned a table, and our tablemates became our fast-friends. People would have thought we invited them on the cruise with us, they celebrated our anniversary as though they were guests to the first wedding. (Oh and by the way, the men are wearing the ladies hats, and the ladies are wearing the Dutch boy hats. This is what 8 bottles of champagne will get you.)

I’m glad we had such wonderful tablemates since Hubby and I eloped the first time and had no one to share our joy with. When we renewed our vows in Alaska, it was not only on the actual date, but with the time change between Alaska and California, the exact hour. What are the odds?

Maybe some day we’ll return to Alaska. It’s beautiful, it’s wild and most of all fun. We had a blast from clowning around with a giant stuffed bear to Hubby’s attempt at a free lunch in Juno. Red Dog’s serves up what they called an Alaskan Burger. Just for perspective, I placed my burger next to his. (And now that I see them together, it looks a lot like Hubby and I side-by-side). If one person can eat an entire Alaskan Burger on their own, lunch is free. We paid for ours. But Hubby did come close.

These days when I think Alaska, I think bears and salmon. I’ve eaten bear before – don’t really care for it much. Too chewy for my tastes. But salmon, yeah that’s a good thing to eat. Especially for Alaska Day on a Friday. Enjoy!

Dining on the Wild Side
Smokey Balsamic Glazed Salmon
Long Grain and Wild Rice
Rosemary Butter Glazed Whiskey Carrots

Provence Mixed Green Salad

Mini Pavlovas with Fresh Berries

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Smokey Balsamic Glazed Salmon
Balsamic Glaze
1/2 cup Hickory Balsamic Vinegar
1/4 cup White Wine
2 tablespoon Sage Honey
1 tablespoon Stone Ground Dijon Mustard
1 Rosemary Sprig (about 7-inches)
2 Garlic Cloves
1/4 teaspoon Tarragon

In a medium saucepan combine balsamic vinegar, white wine, honey, and Dijon mustard.

Finely chop fresh Rosemary and add to the pan. Peel and press the garlic directly into the mixture. Sprinkle tarragon over the mixture, stir to blend.

Heat balsamic herb mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened and reduced to about 1/3 cup, stirring occasionally, about 15 minutes.

Remove from heat and pour through a fine strainer into a heat proof dish. Set aside.

Salmon Fillets
4 (6 oz) Salmon Fillets, skinless or skin on
Himalayan Pink Salt, freshly ground to taste
Black Pepper, freshly ground to taste
Meyers Lemon Olive Oil, as needed
Parsley, minced for garnish

Allow salmon to rest at room temperature while the glaze is simmering. Season both sides of salmon with salt and pepper.

Heat oil in a 12-inch non-stick skillet over medium-high heat. Add just enough oil to coat the bottom of the pan. Give it a good swirl to distribute the oil.

Add salmon fillets and cook, without moving until salmon has nicely browned on bottom, about 3 minutes. Carefully flip salmon over and continue to cook 2 or 3 minutes longer until salmon has cooked through.

While the salmon is cooking, finely mince the parsley for a garnish. Set aside until ready to use.

Plate salmon fillets, drizzle with glaze and garnish with minced parsley.

Long Grain and Wild Rice
1 teaspoon Dry Onion Flakes
1/2 teaspoon Dry Parsley Flakes
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/2 teaspoon ground Turmeric
1/2 teaspoon ground Cumin
1/4 teaspoon Black Pepper
1/2 teaspoon Kosher Salt
1 cup Long-grain White Rice
1/3 cup Wild Rice
2 cups Chicken Stock
1 tablespoon butter

In a bowl, combine all of the spices. Add both kinds of rice. Stir to blend the rices with the seasonings.

Note: This dry mixture can then be stored in an air-tight container along with cooking instructions for later use or cooked up right away.

When ready to cook, place rice mixture with all its seasonings into a pot with a tight-fitting lid. Add chicken stock and butter. Bring to a boil, stirring to combine seasoned rice with broth.

Cover pan, reduce heat to a simmer and gently cook for about 15 minutes or until all the liquid is absorbed into the rice.

Remove from heat and fluff with a fork before serving.

Rosemary Butter Glazed Whiskey Carrots
1 lb Baby Carrots
1/4 cup Butter, divided
2 teaspoons Sugar
1/4 cup Water or as needed
1 tablespoon Bourbon Whiskey
2 tablespoons Rosemary Needles
Rosemary Sprigs for garnish

Place carrots in a saucepan. Add 2 tablespoons butter, the sugar and water just enough to cook carrots without covering completely.

Bring to a boil over medium-high heat, uncovered. Cook, shaking the pan occasionally, until the liquid had reduced to a thin syrup, about 20 minutes.

While the carrots cook, strip Rosemary needles from the sprigs. Chop and set aside.

Add whiskey, remaining 2 tablespoons butter and the minced rosemary.

Lower the heat to medium low, add the rosemary, toss to combine. Let simmer for another 8 minutes for the flavors to marry.

Place carrots in a serving bowl. Garnish with fresh rosemary sprigs, serve and enjoy.

Provence Mixed Greens Salad
8 oz Mesclun (4 large handfuls)
2 oz Chervil
2 cloves garlic, pressed
1/2 Red Onion, thinly sliced
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon truffle oil
Sea Salt to taste
Freshly Ground Black Pepper
2 tablespoons chopped walnuts
Feta Cheese, if desired

Note: If you absolutely cannot find chervil, use a blend of parsley and tarragon – the parsley will give you the look and texture of Chervil, while the tarragon will impart that hint of licorice.

Wash the greens and spin dry. Press garlic over the greens and mix with your hands, gently “rubbing” the garlic onto the tender leaves. Sprinkle greens with chopped Chervil. Peel and slice half a red onion into thin rings. Break rings apart and add to greens. Toss gently to mix everything together. Set greens aside.

In a glass measuring cup, whisk vinegar, olive oil and truffle oil together. Season to taste with a little seal salt and fresh ground pepper. Pour oil mixture into the bottom of a serving bow. A chilled metal bowl works well.

Set the greens on top of oil mixture and refrigerate.

Mix at the table when ready to serve. Pass the Feta cheese and walnuts table-side for those who want a little something extra.

Mini Pavlovas
Pavlovas
4 large Egg Whites
1 cup Sugar
1/2 teaspoon Cream of Tartar
3/4 teaspoon Cornstarch

Arrange oven racks toward the senter of the oven, equal distance apart. Heat oven to 300-degrees. Line tow large, rimmed baking sheets with parchment paper. Set aside.

Separate eggs, reserve yolks for another purpose. Place whites in the bowl of a stand mixer and allow to fully come to room temperature, about 20 minutes. Beat egg whites until thick and soft peaks form.

With the mixer running, add the sugar, 2 tablespoons at a time. Fully incorporate sugar with each addition before adding next. Once all the sugar has been incorporated, add cream of tartar and cornstarch. Continue to beat until meringue is stiff and glossy.

Spoon equal sized portions of the meringue onto the prepared baking sheets. With the back of the spoon, create indentations to hold toppings after baking.

Place baking sheets into the heated oven and bake for 10 minutes. Without opening the oven door, reduce heat to 225 and continue to bake for 45 minutes longer. Turn oven off; allow Pavlovas to rest in the oven for a full hour undisturbed.

Toppings
1-1/2 cup Heavy Cream
2 tablespoons Sugar
1 teaspoon Vanilla
1 cup Raspberries
1 cup Blackberries
Fresh Mint

Place a metal mixing bowl and mixing whip parchment in the freezer for 20 minutes. Once chilled, pour heavy cream into the bowl. Add sugar, mix until dissolved. Taste, adjust sweetness as desired. Continue to whip cream until peaks form. Keep chilled until ready to use.

Rinse berries, pat dry. If desired, sprinkle with a little sugar and set aside.

Once the shells are ready, spoon whipped cream into the indentations. Garnish with berries and fresh mint. Serve at once.

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Let my tongue be silenced, if I ever forget You, O Lord!