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Tomato Tarragon Halibut
I suppose that like many people, I grew up inculcated with the idea that dill and fennel are the quintessential herbs for fish and other seafood. Lately I’ve been circling back to rediscover the...
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Alaska White Bean Soup With Salmon Sausage and Reindeer Sausage
This zesty, robust soup will take the chill off even the coldest weather. We’d been thinking about creating our own salmon sausage for quite some time, but it took the beautiful recipes in our...
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Wild Salmon Sausages
Rain, rain and more rain here at The Lake – but any day that begins with a hot mug of joe, pumpkin waffles and tasty wild salmon sausages has gotta be great! I first made these sausages when a...
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Seafood Kebabs on Forbidden Rice
Seasoned cubes of wild Coho salmon, fat, succulent Kodiak scallops, sweet Alaska deep sea shrimp and artichoke hearts drenched in olive oil alternate on this broiled seafood kebab. The early Persians...
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Smoked Salmon Avocado Dip: Tasty California-Alaska Fusion
Served in avocado half-shells, this Alaskan twist on guacamole is as eye-catching as it is delicious! See the super quick and easy recipe below. In our Arctic kitchen, homemade smoked salmon is an...
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Venison Broccoli Stir Fry with Brown Sugar & Soy Sauce
Tasty, quick, easy and attractive, beef (or wild game) and broccoli is a dish almost nobody doesn’t like. Here’s our twist on a classic favorite. More than half-way through our year in the Arctic, our...
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Ginger Pear Cranberry Sauce: Delicious on Roasted Turkey or Duck
Top row: pear butter, smoked salmon, cloudberry jam. Second row: Arctic blueberry jam, cranberry sauce, cloudberry jam. Third row: Arctic blueberry jam, pear butter, smoked salmon. Small batch canning...
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Pumpkin Risotto with Spicy Scallops
Creamy risotto flavored with seasonal roasted pumpkin and topped with spicy scallops warm up an icy Arctic evening. With our shared goal of making risotto this year, Arborio rice went on the annual...
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Yam, Goat Cheese and Shallot Tart
The sweetness of yams and sautéed shallots, the creamy tartness of goat cheese, the zip of parmesan, and a sprinkle of thyme make this savory, aromatic tart perfect served as an appetizer, as a light...
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Pumpkin Pasta with Pumpkin Chanterelle Sauce
Do not adjust the color! This penne pasta gets its deep orange-yellow color from fresh pumpkin purée and was the perfect base for a tasty alfredo-style pumpkin and chanterelle mushroom sauce. With a...
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Rustic Reuben with Righteous Rye and Robust Russian Dressing
Bursting with flavor, this satisfying from-scratch version of an East Coast classic was delicious to the last caraway seed! Jack suggested we make reuben sandwiches with the gorgeous purple kraut I’d...
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Whole Fish Salted and Broiled: Easy, Elegant, Delicious!
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...
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Cedar-Planked Portabella Mushrooms Stuffed with Smoked Salmon and Manchego...
Simple and elegant, cedar plank cooking has been part of the Pacific Northwest since early native Americans first discovered this method. Food such as these these stuffed Portabella caps lend...
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A Great Brine and Smoke – Soy Sauce, Brown Sugar and Seasonings for Salmon,...
For the past couple of years, our brining and smoking method for salmon, trout, sturgeon and other fish has been the most popular article on our blog. Here it is again, with updated notes and photos....
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Sautéed Salmon Roe
On the East Coast, shad roe is a celebrated springtime delicacy. In the Pacific Northwest, a similar side dish or an amuse bouche can be made from the immature eggs of ocean-caught salmon. Fresh roe...
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Eat Wild! Sautéed Fireweed Shoots and Fiddleheads with Freshly Caught Fish
Lightly sautéed in olive oil with a pinch of salt, these tender fireweed shoots and fiddlehead ferns compliment fresh rockfish on a bed of pasta. With the beautiful warm weather we’ve been enjoying...
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Bourbon and Vodka Vanilla Extract from Scratch: Do Not Open till Christmas!
Quality Madagascar vanilla beans, bourbon in one bottle and vodka in the other, and the experiment begins. If all goes well, in six months we’ll have two excellent bottles of double-strength vanilla...
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Lemon Vanilla Biscotti (with Ports, Sherries, Muscat and Roasted Grouse)
Light, crunchy and mildly sweet, Lemon Vanilla Biscotti (see recipe below) was the perfect accompaniment to an evening of sampling Port Wines, Sherries, Madeira and Muscat. Lesson 8 in the wine...
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Grilled Halibut with Puréed Olive and Garlic Filling: s/v Bandon’s First Fish...
Finished with a roasted tomato and bell pepper sauce, freshly caught halibut charcoal-grilled atop Peruvian potatoes and lightly filled with a purée of olives and garlic provided the plat de...
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Smelt Smoked or Fried (Eulachon, Hooligan or Candlefish)
Eulachon are packed with oil when they begin their spawning run – roughly 15% of their body weight. Dried, they can be lit and will burn like a candle, which is why early explorers in North American...
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