Al Dente

Add Some Flair to French Onion Soup...

Last year, I featured a post on French Onion Soup that I received from the folks at the National Onion Association. I haven't made Slow Cooker French Onion soup in a while but I think I'll try to do so this week. It's simple, quick, and easily enhanced by garnishing with cheese and broiling. Traditional soup bowls make a perfect vessel for serving. Do you have a favorite soup bowl? I have a variety...porcelain, traditional, new, old, American, French...

--Melissa A. Trainer

Bake Those Wings on Reynolds Wrap Non Stick Foil

Yes, we are making chicken wings in our household today. However, we will be baking our wings rather than frying them.

I prefer this method because it is far simpler and easier to clean up. When I prepare chicken wings, I start by segmenting them into three sections. I save the tips for stock. I then pat the rest of the wings dry and place them on a baking sheet lined with Reynolds Wrap Non Stick  Aluminum foil. I season them with salt and bake them at 350 F. for about 40 minutes. As long as I don't crowd them on the baking sheet,  the wings always come out crispy. They are then easily tossed in a large bowl with some barbecue sauce. (Note: If you crowd the wings on the baking sheet they will steam rather than bake. The steamed method results in very rubbery wings, so don't overcrowd!)

As for clean up, it is really easy because the foil can be thrown away and the baking sheet is easily washed and put away!

--Melissa A. Trainer

Pickled Sockeye Salmon from Kodiak Island, Alaska

I love meeting small American purveyors who have created a viable business from a treasured family recipe! When I met Barbara Hughes in the seafood department of Shoreline's Central Market yesterday afternoon, I knew that I had found an all-American entrepreneur.

Barbara hails from Kodiak and recently launched Pickled Willy's with the help of her uncle, Bill Alwert. Bill, who lives on Kodiak and is known as "Pickled Willy," has been fishing the Kodiak region for more than fifty years. Everyone loves "Pickled Willy's" seafood creations and about ten months ago, Barbara told her uncle that he should start selling his pickled seafood. He agreed and gave her permission to go full throttle with the idea. Indeed, she did.

Working with a local seafood research organization on Kodiak, Barbara tweaked and perfected her uncle's recipe. She developed the label, found a processor, created a marketing plan, and entered her products in this year's Alaska Symphony of Seafood.

Barbara won't know if her products have won anything at the Symphony of Seafood until the winners are announced in Anchorage next week. However, I have judged the Symphony in the prior years, and I would easily have given her products top marks on the judging sheet. When I sampled the salmon off a toothpick at Central Market yesterday, I was quite shocked. The pickled sockeye felt very substantial in my mouth...almost meaty. The flavor was wonderful--the fish wasn't at all fishy. It wasn't overly salty and the brine was exactly right. The whole impression was one of freshness and healthiness! It felt deliciously Scandinavian to me.

When I asked Barbara for serving tips, she told me to mix about 1/2 cup of sour cream with some fresh dill and then let that sit for a little while. She then told me to dice up the salmon and add it to the sour cream mixture. She suggested serving it on crackers and enjoying it with a chilled glass of white wine! Aha. I had just wrapped  up a looong week, so these suggestions were right up my alley!

When I got home, I immediately tried Barbara's suggestion and served it to myself on a lavash cracker. It was perfect! Simultaneously fresh, clean, and rich.

So, folks, I think we have a winner here...

Photo by Melissa A. Trainer

--Melissa A. Trainer

 

Get A Grip With Training Chopsticks

Have you ever watched a child fumble and try to learn how to use chopsticks? Indeed, this can be frustrating for even the most agile determined child. Add hunger and a controlling parent to a dinnertime training session and life can get pretty dicey in a flash. I was impressed with the Edison Training Chopsticks that I spontaneously discovered while down at Seattle's International District this week.

Well designed and sized just for children, the training chopsticks feature a thumb ring and two other rings that guide the middle and index finger. The tip of the chopsticks have ridges so there is a little extra grip and reinforcement when learning. The Edison training chopsticks can be purchased for left and right handed individuals. They are also available in slightly modified styles, which are designed to help learners as they move toward complete mastery. Simple tools such as these can really make a difference when children are trying to master the ways of the world.  They minimize embarassment and generate confidence.

For those adults who are still trying to master the art of using chopsticks, there is a grown up version as well. 

 --Melissa A. Trainer

Deliciously Simple Lasagne

This is one of the crazy weeks for me when I simply don't have a lot of time. The list is long.

Early yesterday morning, I decided to make a lasagne right away. I needed to get dinner checked off the list. The lasagne needed to be assembled in minutes so boiling and drying the noodles before assembly was out of the question. Hence, I reached for the Barilla no-boil lasagne noodles sitting on the shelf in the pantry!

These noodles are an amazing time saver and yesterday they pulled through once again. Within just a few minutes, I assembled a large savory lasagne, covered it with nonstick foil, and set it aside for dinner. (The recipe on the back of the box is a great guide that I have used numerous times.)

When I got home late in the afternoon, I turned on the oven and shoved the lasagne into the oven on baking sheet. I raced out to the post office, the bank, Sears, and the grocery store and then came home to a big bubbly casserole. Served with some garlic bread and a big Caesar salad, dinner was exceptionally  convenient, affordable, and tasty last night.

So, if you think lasagne is too difficult or time consuming to make, think again. Head for the pasta aisle at your grocery store and reach for a box of no-boil lasagne noodles. They are, indeed, something to be thankful for!

--Melissa A. Trainer

The BlenderBottle is Portable, Low Tech, and Affordable

Have any of you ever tried the BlenderBottle? I wasn't aware of this nifty compact little portable blender until recently.

My son and I had stopped at Seattle Super Supplements after swim team last week. William was famished and started rummaging through the power bar basket at the register. The sales girl astutely picked up on the situation and started offering some advice on how to fuel the body after a workout. She had been on swim team during high school and had lots of ideas. One nugget of advice led to another. The next thing I knew I was at the register buying a nifty BlenderBottle. I am very partial to my Vitamix but the sales girl sold me on this basic portable alternative. It seemed like a good option for an athletic teenager.

The blender bottle is basically a plastic cup with a lid and a pour spout. Inside the blender bottle there is a wire ball that acts as a whisk. The sales girl told us that the bottles are great because they fit in her gym bag. They never leak. And, it's a really easy way to mix up a nutritious drink after a workout. She also told us to add the water to the bottle and then the protein powder for best results. She demonstrated how to shake the bottle for best results. For good measure, she tossed in a couple protein powder samples.

Will tried one of the protein powder samples with water last night. He didn't like that one and gave it a definitive thumbs down. (We never have much luck with protein powders.) I am hopeful that the recipes on the BlenderBottle website will prove more useful. I might try their "On the Run" Fruit Shake or the Classic Blender Bottle Smoothie. The recipes combine a yogurt or fruit juice with a small amount of vanilla protein powder.

For additional information on the BlenderBottle, click here. So, are you a BlenderBottle fan?

--Melissa A. Trainer

A Sweet Solution for Super Bowl Sunday and Beyond...

Beer, chicken wings, and nachos always hog the limelight when it comes to Super Bowl menus. Yes, they are great, but what about dessert? Bar cookies and brownies are a great option but why not make a football-inspired cake this year using one of the novelty cake pans found here on Amazon.

I like this one made by Wilton. Called the Wilton First and Ten Football Pan, it sells for about $13 and has received some good reviews from Amazon customers. The pan holds a standard cake mix and apparently the lines are quite visible on the cake once it is baked. If the football cake pan doesn't appeal to you, then check out the helmet pan. And, if you are hestitant about buying such a specialty cake pan, remember that you can use these pans to make birthday cakes for the football fans, young and old,  in your life!

--Melissa A. Trainer

Mashed Potatoes Under Pressure!

Have you ever used a pressure cooker to quickly crank out a batch of mashed potatoes? I have been using my pressure cookers to do this for years. It just makes so much sense!

The pressure cooker requires very little water, and the peeled and diced potatoes cook in about six or seven minutes, which is a fraction of the usual cooking time. I have numerous pressure cookers and all of them have been used to crank out potatoes. This week, however, I used my smallest Kuhn Rikon to crank out a batch of mashed potatoes on short notice. I had some beef stew in the fridge and that stew needed some potatoes!

Hence, I quickly peeled three large potatoes and cut them into chunks. I added a small amount of water to the pressure cooker, put the potatoes in the pan, locked on the lid, and brought everything up to pressure. Within a few minutes, I had soft potatoes ready to be mashed together with milk and butter. In less than ten minutes, stew and mashed potatoes were on the table!

So, if you have a pressure cooker then you might seriously consider using it to make mashed potatoes!

--Melissa A. Trainer

Simplify Super Bowl With Slow-Cooked Smokies!

Are you planning a party for Super Bowl? If so, try the Slow-Cooked Smokies from Taste of Home. I first made these for my daughter's class about four years ago.

Rather than serve cupcakes to a crowd of teenagers back then, I suggested serving these. I assembled and cooked the concoction at home and then carted the slow cooker with a tray of veggies to school. They were a huge hit. The boys repeatedly asked me to bring the smokies for every class party that year!

So, if you are having a party for Super Bowl, consider serving these. They are super simple and can be prepped in advance. I do recommend buying the best quality smokies that you can find...the cheaper brands simply aren't as good.

Note: Even though I adore my All-Clad slow cooker, I use my more basic and less expensive Hamilton Beach slow cooker for this recipe. It is smaller in size and lighter to transport to a potluck or class party. I do worry that my All-Clad would get battered en route.

You can find more Super Bowl party ideas on Amazon Kitchen’s Super Bowl page. It has everything you need to feed and entertain a party of hungry fans.

--Melissa A. Trainer

An Epic Failure from My Bread Machine

Yes, folks, haste really does make waste! Yesterday, I realized that my week ahead is going to be quite busy. Therefore, I shifted into high gear. I started by loading my bread machine with the ingredients for basic white bread. I make this bread all the time. It always turns out great, and my Zojirushi rarely fails to crank out a perfect loaf!

Well, yesterday was different. I loaded the machine as usual and turned it on. I then scurried off to the grocery store. Right before I left, the Zojirushi started thumping along as it usually does. The thumping is the surefire sign that the machine is starting to methodically mix the ingredients. I normally double check the ingredients at this point. I open the lid and make sure that the paddles are turning and that the dough is reaching the right consistency--not too dry or too wet. Well, I didn't do that yesterday!

Gasp! When I looked under the lid at the end of the baking cycle three hours later, I was horrified! It was a complete disaster. A crumbly mix of baked dough that looked more like a New York-style crumb cake than a light and airy loaf of bread! I laughed when I removed the "bread." My husband even sampled a bit with butter. 

Even though my bread was a bust, I wanted to minimize the waste. So,  I quickly concocted a tomato au gratin. I topped the au gratin with crumbled bread, olive oil, herbs, and parmesan. It looked pretty good when it was baked, but it was still lacking in flavor and texture. No one even touched it at dinner last night! I still have half a "loaf" waiting to be transformed...Any suggestions? Pitch it or prep it into something else?

Photo by Melissa A. Trainer

--Melissa A. Trainer

'Tis the Season for Chowders!

Yes, Seattle is still gripped in snow and ice. Schools are closed again today. We are all getting cabin fever. We didn't bake yesterday. Instead, we cooked a large pot of chowder using ingredients that we had on hand.

I had celery, onion, potatoes and milk, so I simply needed to fetch some canned clams from my pantry. Yes, canned domestic clams. Of course, we like fresh clams and indeed we dig our own when the opportunity presents itself, but the canned clams were fine for yesterday. We generally modify a recipe found in 50 Chowders by Jasper White. 

The chowder proved very comforting and convenient throughout the day yesterday...it was served after the boys came home from sledding. It made a great lunch and a warming snack in the evening. I also have quite a bit leftover for today.

Over the years, however, I have been creating and compiling chowder recipes. My Dad's Manhattan  Clam Chowder recipe is one of my favorites but that can't be found online. Here are two recipes available online that might be of interest to you:

Harvest Salmon Chowder: I tested and photographed this recipe for the Bristol Bay Regional Seafood Development Association last fall. I received it from Rose Fisher, a fisherman's wife.  Rose told me that the secret to the recipe involves using canned salmon and all its juices. It is a good solid chowder that has great salmon flavor.

Smoked Haddock Chowder from Olive Magazine: I have not made this chowder myself just yet, but it is at the top of my chowder list. Whole Foods sells some awesome and traditional smoked haddock, so I am convinced that this simple concoction will be superb. I saw this recipe early yesterday morning and I think it is what inspired me to crank out that pot of clam chowder!

Do you have any great tried and true chowder recipes?

Photo by Melissa A. Trainer

--Melissa A. Trainer

Vanishing Oatmeal Raisin Cookies

Well, yesterday was an oatmeal cookie kind of day. Seattle is currently gripped in snow and ice. Everything is pretty much shut down. Schools have been closed for days. Roads remain dangerous. Even doctors are canceling appointments.

So, late yesterday afternoon, I decided to bake. I was in the midst of cranking out dinner, but I was in the mood for some homemade comforting cookies. In short order, I decided that only oatmeal cookies would do. I'm not sure why, but I find earthy oatmeal cookies quite comforting.  Of course, I have an array of favorite recipes, but yesterday I was short on time. I didn't want to bother ferreting through my books or my disastrous recipe heap. I needed a good recipe in about ten seconds or less.

Hence,  I simply grabbed the Easy Pour Quaker Oats box  off the top of the fridge and figured that there would be a decent recipe right on back. On the lid, I found their recipe for Vanishing Oatmeal Raisin Cookies. A quick survey revealed that the recipe calls for 1 stick plus 6 tablespoons of butter and there are only six simple steps involved. That sealed the deal for me. I readied my KitchenAid, grabbed my half sheet pans, and preheated the oven.

The cookies were basic, but really quite good. They had a great buttery flavor and a nice somewhat soft but substantial texture. They also had a subtle cinnamon flavor that worked really well with the oatmeal. And, yes, by the evening, they had almost vanished!

Do you have a favorite oatmeal cookie recipe? Do you rely on one from Quaker Oats? My friend, Marissa Villemain, contacted me last night and told me that her Quaker Oats cookie recipe had been clipped years ago and is slightly different from the one currently featured on the box. There are apparently little tweaks in quantities and the inclusion of nutmeg in the older version. Last March, I made the Irish Oatmeal  Cookies from the McCann's oatmeal box. They're great too...

Freezing rain is now tapping at my window...what should I bake today?

Photo by Melissa A. Trainer

--Melissa A. Trainer

Snow Cuisine Includes Moose, Deer, Salmon, and Jam Bars!

So, what do you cook when the snow hits hard in your region? Seattle is getting its first storm of the season. Schools were closed yesterday. They are closed again today. Roads are icy. The snow is falling right now. Temperatures are chilly. The wind is picking up.

Yesterday, I opted to stock up on some basics, such as eggs, milk, bread. I also hauled out my large Le Creuset Dutch oven and cranked out a large pot of beef and carrot stew. Served with mashed potatoes last night, it got a thumbs up from the crowd.

When I lived in Anchorage a few years ago, I often baked during a snowstorm...we had lots of storms that winter so I baked a lot. I started making my Jumbleberry Jam Bars back then. And, I often had hot cocoa and Abby Mandel's food processor millet cookies ready for the kids in the afternoon. In Alaska, the kids go to school whether there is snow or not. So, having homemade baked goods for the children after they trudged through the snow was always fun.

While watching the events unfold in Cordova this month, I began to wonder what everyone was cooking and baking up there. Cordova is a small remote town. There are very few restaurants and grocery stores. Homecooking is alive and well in this small town, so I began to think about how the residents were managing to shovel that much snow and also feed their families.The snow situation got so bad that the National Guard was called in to assist with snow removal.

Beth Poole of Copper River Marketing told me that everyone was cooking and eating well. Even with the crisis at hand, homecooking prevailed. I honestly don't know how they managed to do it. Impromptu menus included Moose Sirloin Roast, Deer Stew, Coho Salmon and Eggplant Curry, Homemade Pizzas, and Roasted Red Pepper Soup. Michele Buckhorn, a PhD Fish Ecologist with the Prince William Sound Science Center, also contacted me. She also confirmed that she, too, was cooking at home, cranking out pork carnitas and savory beef burgers.

So, what do you cook or bake when the snow begins to mound outside your door? For the latest video on the snow removal in Cordova, check this out!

Photo courtesy of Beth Poole

--Melissa A. Trainer

Nifty Tips from the Los Angeles Times Food Section

I have been a fan of the Los Angeles Times Food section ever since I was in college in the 1980s. Back then, I was majoring in history and whenever I got tired of reading primary documents and writing essays at the university library, I would take a break and roam over to the newspaper section to grab the LA Times. I loved reading their food section back then. Funnily enough, Ruth Reichl was the editor at that time.

When I moved to Seattle nearly seventeen years ago, I hunted down the paper at Bulldog News and repeatedly went out of my way to purchase the paper weekly.  This always involved carting infants down to the city's University District, but it was worth it.  Now with the online edition, I can simply click their website and enjoy the content right at home.

This morning I clicked onto the food section and enjoyed this sensible little tip for grating cheese! Yes, it can be a hassle grating cheese on a grater because the cheese leaves a residue that needs to be scrubbed off. Noelle Carter suggests spraying the grater or the rasp with a little vegetable oil before grating. Aha! That would work! Noelle also tells readers to spray their knives before chopping sticky items such as dates. Yes, that's a winner of a tip, too. I often spray my kitchen shears with a little oil right before I need to "chop" dates...the oil easily prevents the dates from sticking together. It simplifies and streamlines the operation.

If you aren't familiar with the LA Times food section, I suggest you check it out. The food sections at local newspapers around the country are rapidly dying or becoming extremely weak. In my opinion, many of them are becoming ridiculously narrow and biased in their content.

I am pleased to tell you that the LA Times food section is substantial and seems to be holding its own. They maintain a test kitchen and still test their recipes again and again. They interact with their readers. They hunt down and research stories featuring original content. They seem to see as much value in those quirky culinary tips as they do in tested recipes, trendy ideas, and classic ingredients. I guess there is a reason why I started reading this food section more than twenty five years ago!

--Melissa A. Trainer

Buffalo-Style Hot Sauce from Tabasco...Plus 57 Recipes

Are you gearing up or counting down to Super Bowl? Are you having any upcoming football parties?

Well, if Tabasco or Buffalo wings are on the menu, then you might check out the new Buffalo-style hot sauce from Tabasco. Made by McIlhenny and Company and recently introduced, this sauce features that classic Buffalo flavor with just the right heat and thickness. According to the company, this product stands "heads and horns" above the rest and is equally as good on burgers as it is on wings.

If you need inspiration beyond chicken wings, the company easily sets you up with additional options because their website features 57 recipes using the new hot sauce! Buffalo Joe, Bayou Potato Salad, and Classic Buffalo Baked Beans are just a few of the fun recipes offered. I'm seriously considering making a batch of the baked beans today...

To find the sauce in your area, consult the product locator on the Tabasco website or order the product from Amazon.

--Melissa A. Trainer

Gear Up With The Juicing Guide

Back in November,  I featured the Amazon's Buyer's Guide for the KitchenAid stand mixer and the Cuisinart food processors. I really like these guides because they offer a simple way for customers to compare products and analyze needs.

I am now pleased to tell you about The Juicing Guide. Designed to help customers get their year off to the right start, the comprehensive guide clearly features those juicers tough enough for wheat grass and those that are great for shredding and spinning. Citrus juicers are featured as well. 

Breville and Omega are listed as top brands and all of the juicers are separated by brand and type. Customers can also conveniently search by price. And, to add a little culinary inspiration, there is a handy sidebar listing basic fruit and vegetable combinations and proportions.

So, if you are thinking of buying a juicer, check out the guide and give us your feedback.

--Melissa A. Trainer

Breaking Writer's Block and Dreaming of Ballymaloe...

I've had some serious writer's block lately. I'm not sure why exactly but for some reason my fingers haven't been charged to type as furiously as normal. Maybe I'm recharging from the holidays. Maybe my mind is resetting itself for the year ahead. Or, maybe it was the sick kids and the applications that were due this week.

I recently presented my plight to other writers and many of them had fabulous suggestions...take a walk, write nonsense, reread your old work, read other people's work, cook, stop cooking, go on vacation, dismiss the need for perfection--just write. Indeed, one of my tonics has involved ferreting through my files and rereading my old work--published, unpublished, scribbled, edited, and unedited. I've actually had fun rereading the articles that I wrote fifteen years ago. It's funny to see how I relayed my opinions and my children's opinions back then.

While doing this, the process naturally brought me back to the week I spent at the Ballymaloe Cookery School in County Cork, Ireland. I ultimately wrote about the experience for The New York Times Travel Section. My week at that school has stayed with me. In my mind and while at my computer, I often return to the Ballymaloe kitchen. I revisit those moments with Darina and reread my scratchy handwritten notes on how to fillet a mackerel or make a hot water crust. I constantly think about her basic standard recipes, which she refers to as "great convertibles." These are recipes that can be tweaked and adjusted accordingly. They can be dressed up or down. They surpass time. They always come in handy!

When I "need more from Darina," I crack open her books and survey her recipes and tips.  Darina has an amazing energy level. Her enthusiasm for what she does is both inspiring and contagious. She is a mom, a grandma, a wife, a business owner, and a writer. She creates while living the realities of life.  That's probably why I like her work so much.

I probably won't be heading to Ireland any time soon, but if you are looking for a great cookery school or an inspiring culinary experience, then I suggest you check out the cookery school's website where you will find an array of classes, photos, and thoughts. If that isn't possible, seek inspiration from one of Darina's many books....this is one of my favorites.

Photo by Melissa A. Trainer

--Melissa A. Trainer

Kerrygold Naturally Softer Butter: From Summer Grass to Decadent Gold!

Are you a butter fan? I am. I have always loved butter and when I attended the amazing Ballymaloe Cookery School in  County Cork, Ireland, I became enthralled with Kerrygold butter. Kerrygold butter was available in abundance at Ballymaloe...there were hunks of it everywhere. When I needed to make a pie crust or sweat some onions, the Kerrygold was ready for action. The butter has a superior taste because the cows graze naturally on Ireland's sustainable green pastures!

Back in November, I discovered a wonderful e-book created cooperatively by Rachel Allen and Kerrygold. Featured on the Kerrygold UK Facebook page, this little e-book is a treasure trove of delicious simple recipes gleaned from home cooks. Seeking additional information about the e-book and their products, I contacted Kerrygold here in the United States. They offered to send me some samples of their cheeses and butters. The package arrived promptly, and I tucked the contents away in my storage fridge in the basement.

Now that the buzz from the holidays has subsided, I decided to try their new Naturally Softer Pure Irish Butter. Sold in compact 8-ounce containers, this imported butter is made from milk gathered during the summer months. This is when the milk that the cows produce consists of a naturally softer milkfat. Indeed, the butter has a deep rich color and the texture is softer. The taste is sublime and possibly even superior to the original. I haven't used it for cooking or baking yet, but after a rather long day yesterday, I decided to simply toast a piece of artisan bread and slather it with Kerrygold. A simple sublime pleasure from Ireland.

If you want additional information and recipes on Kerrygold click here.

Photos by Melissa and Chris Trainer

--Melissa A. Trainer

Eggs on Ice in Cordova, Alaska!

Brrrr. If you enjoy Copper River salmon, then you might be interested in this little news/weather flash from Cordova, Alaska.

Cordova is a small remote fishing village located at the mouth of the Copper River. The town has only about 2000 residents and is only accessible by boat or plane. Driving to Cordova simply isn't possible because there are no roads connecting it to the rest of Alaska. Last September, I visited Cordova for the first time. It was a particularly dramatic trip because gale force winds and torrential rains greeted us on that week right after Labor Day. The weather was so bad that the ferries operated by the Alaska Marine Highway came to a grinding halt. Visitors and residents simply had to sit things out for a couple days. I marveled at how everyone took it all in stride.

Now that winter is in full force, the residents of Cordova are still taking things in stride. The region has received an enormous quantity of snow this year. They have been repeatedly pummeled by massive quantities. Indeed, the towns willful residents shoveled repeatedly during November and December, but January seems to have taken life by storm, literally. The Anchorage Daily News reported that in the last few weeks more than 10 feet of snow have fallen on this small town and the National Guard has been called in to assist during this declared state of emergency.

I really feel for the folks in Cordova. Having lived in Alaska myself, I know that life carries on in the midst of shoveling. Dinners are still being cooked and snow is being cleared off driveways, roofs, windows, and warehouses.  Neighbors are helping neighbors. Snowboots are being repeatedly donned and wayward mittens are being retrieved. Sometimes it's an endless cycle, but it's also times like this Alaskans still find a way to see the bright side of life, remarkably. Somehow, they still manage to smile even when Mother Nature is clearly winning the battle.

A case in point is their prediction for some great salmon runs five years from now. Earlier in the week, Jon Rowley, Seattle's seafood guru, told me via Facebook that Bill Webber says the snow will protect salmon eggs and the results will be seen in five years. Indeed, Bill Webber, who is the owner of Gulkana Seafoods Direct and Webber Marine, reported, "On the good side of all this, the blanket of snow is insulating our natal salmon streams from extreme cold further up the Copper River, a key element for optimal & abundant survival rates for starting the life cycle of salmon." Beth Poole of Copper River Marketing reminded us that this, of course,  may result in some great Copper River salmon runs in the years ahead.

So, if you hate the cold weather and snow, be glad that you don't live in Cordova, Alaska. If, however, you love Copper River salmon, be thankful that the fishermen and families in the region forge ahead and tow the line at truly challenging times like this!

If you would like to see a recent video on the snow and Cordova, check this out.

Photo by Melissa A. Trainer

--Melissa A. Trainer

Culinary Secrets from Alaska's Hidden Coves, Part One

You have to admire a former commercial fisherman who now captains a yacht, welcomes his guests, and then cooks them dinner using local sustainable Alaska seafood. Well, this is exactly what Captain Dennis Rogers, from Petersburg, Alaska, does.

As the owner of Alaska Sea Adventures,  Captain Dennis takes great pride and joy in his luxurious yacht and in the tours that he offers to visitors who come from around the world. I met Captain Dennis when I attended the Alaska Media Road Show last October and was immediately enchanted with his whole philosophy. Unlike the mega cruises that plow through the waters of Southeast Alaska, Captain Dennis offers a personalized experience designed to show his guests the hidden coves and corners of this majestic region. Each year, he fulfills this mission by offering numerous trips. Each trip celebrates and explores local seasonal "shows" such as breaching whales, spawning herring, and migrating whales.

Although there is a fabulous professional chef on board for each trip, Captain Dennis graciously grills local seafood for his guests on each trip as well. He prides himself on his alder-planked salmon and his sake kasu black cod. On many trips, the guests catch the seafood right off the boat. On other occasions, they use a stash that was brought onboard before they left harbor.  Guests apparently go wild for the sake kasu black cod.

When prodded, Captain Dennis kindly shared his tricks for marinating and grilling this ultra-rich white-flesh fish. Here are his tips:

Captain Dennis's Sake Kasu Black Cod

Step One: Start with the whole black cod fillet, skin intact. Rub the fillet lightly with salt. Cut the fillet into four-ounce serving pieces. (The fish is rich so you don't need big portions!)

Step Two: Slather each piece with sake kasu marinade. (It is worth noting that Captain Dennis purchases his sake kasu marinade at Uwajimaya in Seattle. He purchases it specifically for this purpose and carts it back to Petersburg.  Alternatively, it can be made at home with a recipe such as this one from Uwajimaya.)

Step Three: Put the pieces in a Ziploc bag, squeeze out the excess air, and marinate for three days, rotating once a day.

Step Four: Before grilling, wipe the marinade carefully and thoroughly off each piece of cod.  According to Captain Dennis, this is the secret and definitive trick for making the fish look absolutely clean! 

Step Five: Preheat the grill  so it is warm enough to get grill marks on the fish, but not so hot that it will ruin the fish. Spray the grill and the black cod using a pump spray. Put the fish, flesh side down, onto the grill in order to get good grill marks. Flip the fish, turn down the heat, put the cover on the grill, and cook for about five minutes more. Captain Dennis cautions that even though black cod is a more forgiving fish, it is important to avoid overcooking.

For part two in this series, I will be feature another signature dish from Captain Dennis. So stay tuned for more...

Photo by Hal Schmitt, courtesy of Alaska Sea Adventures.

--Melissa A. Trainer