The Cooking School at Tutka Bay Lodge!

The visuals from my journey to the cooking school at Alaska’s remote and serene Tutka Bay Lodge last week.

Indeed, a picture is worth a thousand words.

I am still working on the full write up from the class, but in the mean time here’s some eye candy…

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Discover Asian Doodle Soup!

We’ve all heard about Zoodles…spiralized zucchini that often takes the place of pasta in savory dishes.

Well, I’ve come up with Doodles! Spiralized Daikon radish that works equally as well in hot and cold dishes.

Until yesterday, I had never bothered with Daikon radish, a huge mild white winter radish from Asia. A cruciferous vegetable high in fiber and low in calories, this vegetable is indeed an underappreciated powerhouse.  When I was at the upscale Asian market in my neighborhood this weekend, I noticed boxes and boxes of these radishes around the produce department. Clearly a seasonal loss leader, they were priced at 49 cents a pound so I decided to buy one.  At the time, I didn’t know what I’d do with it but I figured something would strike my fancy.

At home, I was going to originally prep the ingredients for my Asian Chicken Salad but the weather was awful over the weekend and the chill permeated so I ditched the salad idea and decided to craft a warm and soothing Asian soup. That’s when I had my AHA moment. The Daikon was on my counter and it occurred to me that the elongated vegetable would be perfect spiralized!

daikon-doodles-2017

So, I readied my  KitchenAid Spiralizer  with the fine spiralizer attachment, cut the daikon into five inch chunks, and attached it to the spiralizer. It spiraled perfectly and the “Doodles” worked great in an Asian pho with shredded Napa cabbage, cilantro, Thai basil and scallions.   I simmered them in a homemade Asian-style chicken broth over moderately high heat for about three or four minutes. After that,  they softened a bit but retained some crunch. A very satisfying low carb and low calorie way to get a hefty hit of vegetables on a cold rainy Seattle day.

I didn’t use them all in one go yesterday so I stashed the leftover Doodles in the fridge and they stored perfectly—no browning or discoloring and they remained crispy and crunchy overnight.

So, if you find Daikon on sale and you happen to have a spiralizer in your kitchen, give Doodles a go!

 

Circa 1995, A Tip from Mom: Eat More Salmon

Funny how a simple phone call from mom can chart a new course.

Back in 1995 my mom called me. I was living in Seattle and was a new mother. Mom was sitting at the kitchen table at home on Long Island. She didn’t beat around the bush. She got right to the point and told me I needed to eat more salmon. Huh?

Mom had read an article in The New York Times that morning and it was based on research coming out of Seattle’s University of Washington. Published on November 1, 1995 and entitled “Study Finds Anew a Benefit in Eating Fish,” the article presented findings from a six -year King County study that clearly showed how eating even moderately sized servings of seafood rich in omega three fatty acids held promising health benefits.

I soon received that hand clipped article as well as others addressing Vitamin D, darkness, breast cancer risk and more.  They all mentioned the benefits of eating oily rich fish such as salmon. I took it to heart.

After all, beautiful wild salmon was readily available at the seafood counters and in the local waters all over Seattle and frankly I found it to be a restorative and positive way to take action on a brutal reality that wasn’t fun, pleasant or even remotely palatable.

You see, my mom was 2800 miles away suffering through metastatic breast cancer and would soon undergo a bone marrow transplant with a tragic outcome. My older sister, who was 36 years old had just conquered breast cancer and intensive chemotherapy. As for me, I was only 30 years old and was faced with a tsunami of risk heading my way.

Back then I was actively participating in the High Risk Breast Clinic at the University of Washington. When I moved to Seattle, the specialists at NY’s Memorial Sloan Kettering had told me to go to the UW. So, I heeded their advice, and every six months I showed up at the University of Washington Medical Center for a check-up.

Although I dreaded those darn appointments, being a journalist, I always took solace in the “news” that my docs shared each time. It seemed like research was breaking new ground daily. My wonderful doctors, who faithfully followed me for the next ten years, educated me and encouraged me to participate in the new technology and warned me that “false readings” were possible but part of the research.  Hmm. Okay. And, indeed, when they were learning how to administer and read MRIs for breast cancer screening, I was on the table. I was injected. I was zoomed in and out of the MRI machine and I was often called back when some minuscule spot looked odd and they wanted to “dig further.” Dig they did.

To make a long story short, after a decade with UWMC, I was diagnosed in 2004 at the age of 39. It was early but the docs, like mom, didn’t tread lightly. I was told: “double mastectomy with immediate reconstruction.”  No chemo or radiation would be necessary because it was so early. With little waffling, I agreed and had the surgery.

I’ve never looked back and have been grateful to have nipped that nasty beast in the bud so early.

With October being Breast Cancer Awareness Month and National Seafood Month, I was recently inspired to donate to Sea A Cure, a fundraiser bridging the seafood industry and the cutting edge research being done at  City of Hope.  The fundraiser popped up on my Facebook page and it resonated instantly.

For me, it was the amazing doctors and researchers, both here and in NYC, who dedicated their careers to finding solutions and better detection methods but it was also that simple no nonsense call from mom that cold rainy day in 1995.

Since then, I’ve known that I can’t always fix exactly what might ail me but I sure can take the helm and dish up a hefty dose of prevention right in my own little kitchen. That’s why over the years, wild salmon, as well as many other types of seafood, have played a big role in my every day cooking, writing and recipe development.  It’s quick, easy, delicious, versatile, widely available and ridiculously good for you. What’s not to love? Clearly mom was on to a good thing!

If you want to see some of my salmon articles and recipes, click here and here.

If you are interested in knowing more about the Sea A Cure Friends of the Seafood Industry fundraiser click here. For more about City of Hope, check out these informative links.

 

 

My Five Minute Yakisoba Noodles

Are you hard pressed to find quick dishes that easily incorporate healthy vegetables into the mix?

Indeed, I am challenged by this daily. My two athletic sons mow through the meals like there’s no tomorrow, and I am constantly challenged to find ways to work more greens into their diet.

Feeling fairly exasperated by the whole thing a few weeks ago, I resorted to the Asian noodle option. Shoreline’s Central Market had a large display of Asian ingredients on display for Chinese New Year and one of the sections featured the fresh Yakisoba noodles made here at Wan Hua Foods in Seattle. Alongside the noodles was OtaJoy Yakisoba noodle sauce. Admittedly, I fell for the marketing gimmick, grabbing the  store’s handy recipe card and buying the noodles and sauce.

Well, it was  a good move. These noodles, which sell for under $3 per two pound pack, are superb for quick and easy stir fries. The noodles can be used promptly after purchase or, even better, they can be frozen in smaller portions.

    I have found that the frozen noodles defrost quickly and cook just fine.

Rather than give you a strict recipe for my Five Minute Yakisoba Noodles, I am going to lay out the basic steps because this approach lends itself to adaptation and flexibility, leaving you, the cook, to incorporate bits and bobs of vegetables that you might have handy in the bin.

Five Minute Yakisoba Noodles

Step One: Chop fresh ginger, garlic and onion. I usually use about one to two tablespoons of each. Sliced scallion works great too.

Step Two: Chop miscellaneous vegetables into roughly one- or two-inch pieces. I’ve used snow peas, sprouting broccoli from my garden, celery from the fridge, sliced peppers and even a handful of bagged coleslaw mix.

Step Three: Drizzle some oil into a large skillet or wok. Preheat over moderately high heat until oil sizzles when water is flicked onto the oil. Add the garlic/ginger/onion mixture and stir quickly to heat. Do NOT let it burn.

Step Four: Add the mixed vegetables and cook, stirring for a minute or so, or until the vegetable start to turn a bright green. DO NOT overcook. Turn the heat down to moderate if it looks too hot.

Step Five: Add a handful of the noodles, breaking them up into strands as you add them. Grab a pair of tongs and toss. (Note: the noodles do not need to be precooked so that is part of the beauty of this recipe! Furthermore, you can adjust the quantity of noodles to suit your taste or dietary needs.)

Step Six: Add two or three tablespoons of the Yakisoba sauce, tossing quickly with the tongs.

So, it really is this simple to make a quick Asian noodle dish at home. I’ve made this many times since I first purchased the ingredients. My sons hardly notice the vegetables and the dish overall makes a great accompaniment to sliced steak or teriyaki chicken. Feel free to experiment.

 

 

 

 

 

 

 

Duke’s Chowder House Publishes First Cookbook

Duke Moscrip, one of Seattle’s longtime and legendary restaurateurs, has just released his first cookbook. As Wild as It Gets: Duke’s Secret Sustainable Seafood Recipes is a hefty treasure to hold. Published by Aviva Publishing in New York and clocking in with a whopping 382 full-color pages, this book shares the recipes for all of the dishes served at Duke’s Chowder House.

Moscrip opened Duke’s in 1976 and the restaurant’s flagship dish, clam chowder, was inspired by Duke’s New England grandfather and the chowder that he served to Duke when he was a child. Over the years, the business has expanded and there are now six locations throughout the Puget Sound. Chowder remains a hallmark at the restaurant but over the years Duke has expanded the repertoire to include wild sustainable seafood much of which hails from waters here in the Pacific Northwest and, of course, Alaska.

The book, co-authored with Chef “Wild” Bill Ranniger, explores the story of Duke’s…and Duke…in great detail. Duke’s salmon sourcing trips to Alaska are highlighted as are family meals with his children and grandchildren.

I only received my review copy this morning and was pleased to be offered a copy as I cook a lot of seafood in my little kitchen. I’ve also eaten at Duke’s many times and a few years ago I wrote the press releases for the restaurant.   At first glance, the color photography in the book grabbed my eye and enticed my culinary instincts.  The recipes aren’t only geared towards seafood…they obviously run the gamut from soup to desserts.

Over the years,  I’ve admired Duke’s wedge salad, an iceberg classic,  so I was happy to see Sweet Blackberry Wedge Salad on page 116. The recipe for Nothing But Blue Sky Bleu Cheese is revealed and that’s one that is now on my recipe to do list.

After a quick glance through the recipes, I realized that I’d need to get organized and dedicate a little more time to recreating some of the dishes at home. Because these are restaurant recipes, there are often recipes within recipes, meaning to make a salad you have to make a specific dressing the recipe for which is found on another page. Some people might think this is too complicated to follow but it’s the nature of the beast when you recreate chef recipes.

That being said, even though I was short on time, I soon found myself rustling up ingredients and adapting one of the salmon recipes, “Wild Alaska Salmon Caesar Shoots” found in the “Appeteasers & Shared Plates” chapter. The photo shows little blackened salmon strips tucked snugly into romaine lettuce leaves drizzled with Caesar dressing.   In the recipe introduction, Duke mentions how he loves salads but salads require a bowl, utensils, a napkin, a chair etc. He said he liked this recipe because you have all the comforts of a salad but you can eat it with your hands! Aha! That description was perfect and it was all that I needed to launch into a spontaneous cooking session.  Admittedly, I didn’t follow the ingredient list exactly because I didn’t have all the spices handy for Duke’s Blackening Spice of Life. That being said, I used the technique described and the results were excellent…perfect finger food for Super Bowl Weekend.

So if you want to add to your seafood cookbook repertoire, check out this newbie. You will be inspired to not only follow the recipes but to use them as a culinary launching pad, tweaking and testing to suit your wild, wonderful and whimsical ways.

 

Broccoli Salad Revisited

I often buy the large three pound bags of broccoli florets sold at Sam’s and Costco. Having a stash on hand makes it easy for me to work broccoli into the meal plan. Of course, the simplest approach is to steam or simmer it and serve it as a side. Sometimes my husband makes cheesy broccoli, or I roast the florets with a mess of other vegetables. The bottom line is that I always have broccoli around to experiment with.

Last night, thanks to my recent posts on winter salads, I was inspired to make a broccoli salad. The ubiquitous broccoli salad easily found online often uses raw florets, mayonnaise, raisins and sometimes bacon. This rendition is good but I wanted something healthier and a little more palatable. While standing in my kitchen I wondered: Could I soften and cook  the broccoli itself while at the same time keep a bright fresh color and appealing aroma? Could I add a seasonal fruit to create some natural sweetness thereby balancing the bitterness of broccoli?  Would nuts or seeds add crunch to replace that crispy bacon found in the other version?

I soon concocted this salad and dressed it with the Curry Cilantro Vinaigrette featured in yesterday’s blog post. One of the keys to this salad is cooking the broccoli only slightly and then plunging it into cold water to stop the cooking and keep that bright green color. This is a technique that is often used with green beans or when preparing vegetables for the freezer. It worked great in this salad!

The leftovers kept beautifully in fridge overnight and made a great lunch today. The curry flavor (and color) infused the salad even more and the broccoli and apple stayed appealingly crunchy. (Note: This photo was taken today so the salad looks a bit softer and more yellow than when I made it yesterday because everything had time to meld together in the fridge.)

Broccoli Apple Pine Nut Salad

Broccoli, Apple and Pine Nut Salad with Curry Cilantro Vinaigrette

3 cups chopped broccoli florets

1/2 apple, diced

2 scallions, sliced

1/4 cup pine nuts, toasted lightly

2-3 tablespoons curry cilantro vinaigrette, or dressing of your choice

Prepare the broccoli: put the broccoli in a pan, cover with water and simmer over moderate heat for about three minutes, or just until it turns a bright green color and is crunchy. Drain broccoli, rinse quickly with cold water and plunge into a pan of cold water to stop the cooking and set the bright color and crunch. Drain well. Chop the broccoli finer if desired.

in a large bowl toss the broccoli, apple, scallions, and pine nuts. Drizzle with about two to three tablespoons of dressing, or to taste, and toss well.  Season with salt and pepper.

Serves two to four.

 

 

Curry Cilantro Vinaigrette for a Winter Salad

Yesterday, I wrote about winter salads and in that post I mentioned using a robust dressing…one that can stand up to the bulky textures and flavors of cabbages and kale.

To follow up on that note, I decided to write about making a basic food processor vinaigrette in today’s post. Admittedly, I use bottled dressings in my kitchen. They add incredible convenience and if I choose carefully, they add flavor without a ton of fat. (I prefer the nonfat balsamic dressing from Trader Joe’s.)

However, there are many days when I make my own vinaigrette and without a doubt my trusty Cuisinart food processor or mini chopper is the tool for the task. Whisking the mixture in a bowl can do the trick but I find that my food processor lightens my dicing load and blends everything together beautifully.  I also like making my own vinaigrette because it saves me money and lets me tweak to my preference.

The basic approach is to use one part vinegar (or acid) to three parts oil. It’s then important to add an emulsifier, or blending agent, like mustard or garlic to hold the mixture together. I vary my vinaigrettes seasonally. In the summer when I make a rice and black bean salad, I make a garlic, cilantro and cumin-laced dressing. For those days when I am craving classic French salads, I make a tarragon shallot vinaigrette. Right now, because my garden is producing winter cabbages and kale, I am making hearty salads and reaching for robust vinaigrettes.

This morning, I made one of my favorites–a Curry Cilantro Vinaigrette. Using fresh ginger, lime, cilantro and curry powder, this concoction brings the warm flavors of curry and ginger to big bowls of crunchy seasonal produce. Here’s the recipe. Feel free to tweak it to your taste:

Curry Cilantro Vinaigrette

one 1 inch piece of fresh ginger root, peel and chopped into chunks

2 teaspoons curry powder

juice of 1 lime

1 Tablespoon honey

1/2 cup olive oil

1/4 vegetable oil

1/4 teaspoon sea salt

1/4 bunch fresh cilantro, leaves and stems included

In a mini chopper fitted with the metal blade, put the ginger root, curry powder, lime juice, and  honey. Blend for 30 seconds to chop the ginger root and combine the ingredients. Add the oils and the salt and process for 30 seconds to combine. Add the cilantro and process for another 15 t0 20 seconds to chop the cilantro. Transfer to a small jar and keep refrigerated. Makes about 3/4 cup.

Note: When using this vinaigrette, use a big bowl, toss well, add toasted seeds or nuts to the mix and toss in fresh seasonal fruit or  a little cheese if that suits your taste.