My Tiny Alaskan Oven – LaDonna Rose: Cookbooks from Alaska http://ladonnarose.com Mon, 24 Sep 2018 13:00:10 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.8 Soy-Glazed Black Cod with Orange Zest http://ladonnarose.com/soy-glazed-black-cod-orange-zest/ http://ladonnarose.com/soy-glazed-black-cod-orange-zest/#respond Thu, 20 Sep 2018 13:00:45 +0000 http://ladonnarose.ivykitten.com/?p=1383 In the deep blue depths of Alaska’s pristine waters lies what some would consider the best tasting fish in the world–Black Cod. This incredibly flavorful fish is also referred to as Sablefish or Butterfish. It is widely known as an excellent fish for gourmet entrées and well received when smoked. Its name, Butterfish, is thought to be derived from the fact that it has a soft, buttery, delicate texture. Prepared correctly, it will literally melt in your mouth. This Soy-Glazed Black Cod with Orange Zest is by far the best recipe I have for Black Cod and will definitely be a keeper for you!

Ingredients

8 green onions, chopped and divided
½ cup low-sodium soy sauce
6 tablespoons granulated sugar
¼ cup rice wine or white wine
1 tablespoon grated orange zest
4 (6-ounce) black cod fillets

Directions

Combine half of the green onions, soy sauce, sugar, rice wine and orange zest in a zip-top-bag. Add the fish and marinate 45 minutes to one hour in the refrigerator, turning occasionally.

Preheat your oven to 400 degrees. Place remaining green onions in a shallow baking dish, lay the fillets over the top. Toss marinade. Bake for 15 minutes or until fish flakes easily when tested with a fork.

Serves 4

Serve with Jasmine rice and and Lemon Broccolini.

Checking for doneness
To check whether your fish is cooked: Insert a fork into the thickest part of the steak or fillet and gently pull the meat apart. If the inner flesh is still translucent and dense (not flaky), the fish still requires a few more minutes of cooking time. When done, the inner flesh will be opaque and will flake easily. And remember, fish continues to cook after it’s been removed from the heat.

Lemon Broccolini

Ingredients

2 teaspoons extra-virgin olive oil
2 (6-ounce) bunches Broccolini
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 teaspoon grated lemon zest

Directions

Heat oil in a large skillet. Add Broccolini, salt and pepper; sauté 5 minutes or until crisp-tender. Remove from heat, stir in lemon zest.

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Caramelized Chicken with Apples http://ladonnarose.com/caramelized-chicken-apples/ http://ladonnarose.com/caramelized-chicken-apples/#respond Thu, 13 Sep 2018 13:00:32 +0000 http://ladonnarose.ivykitten.com/?p=1379 This is such a fabulous way to cook chicken and so simple. Caramelized Chicken with Apples is quick enough for a midweek meal and fancy enough to serve to special company.

Ingredients

4 chicken breasts, skinless and boneless
⅓ cup all-purpose flour
½ teaspoon sea salt
¼ teaspoon ground black pepper
¼ cup butter
3 apples, peeled, cored and cut into ½-inch slices
1 tablespoon lemon juice
3 tablespoons maple syrup or pancake syrup

Directions

Place chicken between two pieces of plastic wrap; with flat side of meat mallet, pound to flatten chicken to ½-inch thick.

Place flour on a small plate, add salt and pepper. Dip chicken in flour, shaking off excess. Melt butter in a large nonstick skillet over medium heat. Add chicken; cook 5 to 6 minutes or until no longer pink, turning once. Place on platter; cover loosely with foil.

Add the apples to the same skillet, cook 2 to 3 minutes without stirring or until lightly caramelized. Stir apples, cook 1 more minute. Stir in the lemon juice. Add the maple syrup, stirring to combine. Serve sauce and apples over chicken.

Serves 4

Roasted Cauliflower

Ingredients

1 medium head cauliflower
2 tablespoons extra-virgin olive oil
¼ teaspoon sea salt

Directions

Preheat your oven to 400 degrees.

Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer on a large rimmed baking sheet and roast, stirring and turning occasionally, until tender and golden brown, 25-30 minutes.

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Sweet-and-Spicy Bacon http://ladonnarose.com/sweet-spicy-bacon/ http://ladonnarose.com/sweet-spicy-bacon/#respond Mon, 20 Aug 2018 13:00:51 +0000 http://ladonnarose.com/?p=2522 It’s hard to imagine making bacon even better, but we’ve done it. As the slices sizzle in the oven, brown sugar and a hint of cayenne and rosemary create an addictive sweet-hot glaze on this Sweet-and-Spicy Bacon.

Ingredients

4 tablespoons light brown sugar
¼ teaspoon ground cayenne
2 teaspoons fresh rosemary, chopped
¼ teaspoon ground black pepper
1 lb. quality thick-cut bacon (about 16 slices)

Directions

Preheat your oven to 350 degrees. Line two rimmed baking sheets with parchment paper; place a wire rack on top of each sheet. Arrange bacon slices in a single layer on the two racks. Evenly sprinkle with brown sugar, cayenne, rosemary and black pepper. Bake until bacon is crisp and browned, rotating sheets halfway through, 30 to 35 minutes. Pat dry with paper towels.

Serves 8

Variation
Use regular package bacon, with shorter cooking times.

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Mini Salmon Burger BLT with Jalapeño Mayo http://ladonnarose.com/mini-salmon-burger-blt-jalapeno-mayo/ http://ladonnarose.com/mini-salmon-burger-blt-jalapeno-mayo/#respond Thu, 16 Aug 2018 13:00:26 +0000 http://ladonnarose.ivykitten.com/?p=1333 I have a thing for salmon burgers-they’re light and flavorful, easy to make and a nice change from your traditional ground beef burgers. They can work wonders to brighten up any mundane day (they sure do for me). These Mini Salmon Burger BLTs with Jalapeño Mayo make great finger food in the summer, by a pool, with a cocktail. There’s just something about mini food items isn’t there?

Ingredients

5 slices quality thick-cut bacon, cut in half

for the salmon patties:
2 cups wild salmon, cooked, chilled, flaked
2 cups Panko bread crumbs, plus ½ to ¾ cup for forming
½ cup green onions, minced
½ cup fresh cilantro, chopped
4 eggs
3 tablespoons lime juice
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons fresh ginger, minced
2 tablespoons jalapeños, canned or fresh, minced
1 tablespoon granulated sugar
1 teaspoon sea salt
¼ cup sesame seeds
extra-virgin olive oil for frying

for the sauce:
2 teaspoons jalapeños, canned
or fresh, minced
½ cup mayonnaise

for the burgers:
10 slider buns or brioche rolls, toasted if desired split
crisp lettuce leaves
thinly sliced tomato
thinly sliced onion

Directions

Preheat your oven to 375 degrees. Cook the bacon on a rack-lined baking sheet until crisp, about 15 minutes. Drain on a paper-towel lined plate.

make the patties: In a large bowl, combine salmon, 2 cups bread crumbs, onions and cilantro. Whisk together eggs, lime juice, soy sauce, vinegar, ginger, jalapeño, sugar and salt. Combine with salmon mixture. Form mixture into ten patties; (⅓-cup each) packing each firmly. Press them into the remaining bread crumbs and sesame seeds. Place in freezer until just firm, about 20 minutes.

make the sauce:
In a small bowl, stir together jalapeños and mayonnaise.

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add salmon patties two at a time; cook until browned on both sides, turning carefully. Transfer the cakes to a plate.

Place the burgers on the roll bottoms and top with the bacon, lettuce, tomato and onion. Spread the roll tops with the sauce and place on the burgers.

Makes 10 patties

Variation
Make larger cakes using a ½ cup measuring cup (makes six) and use regular sized buns.

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Cream Puffs with Coffee Ice Cream http://ladonnarose.com/cream-puffs-coffee-ice-cream/ http://ladonnarose.com/cream-puffs-coffee-ice-cream/#respond Mon, 06 Aug 2018 13:00:03 +0000 http://ladonnarose.ivykitten.com/?p=1258 Sometimes a recipe is so very exquisite, so very delicious, that you just have to cook it for friends. This Cream Puffs with Coffee Ice Cream is that sort of recipe.

Ingredients

for the puffs:
1 quart coffee ice cream
½ cup (1 stick) unsalted butter, cut into pieces, plus more for baking sheets
1 cup water
¼ teaspoon sea salt
1 cup all-purpose flour
4 large eggs, lightly beaten

for the chocolate sauce:
½ cup granulated sugar
1 cup heavy cream
7 ounces 60%-cocoa bittersweet chocolate, finely chopped
½ teaspoon vanilla extract

Directions

make the cream puffs: Chill a small metal baking pan in the freezer. Form 24 ice cream balls (2-3 tablespoons each) and freeze at least 1 hour (this will make assembling it faster).

Preheat your oven to 425 degrees with racks in upper and lower thirds. Line two large rimmed baking sheets with parchment paper.

Bring butter, water and salt to a boil in a 2-quart heavy saucepan, stirring until butter is melted. Reduce heat to medium, add flour and cook, beating with a wooden spoon, until mixture pulls away from the sides of pan and forms a ball, about 30 seconds. Remove from heat and cool 1 minute. Add eggs 1 at a time, beating well with an electric mixer after each addition.

Drop heaping tablespoons of batter onto baking sheets (you should have 24-28), about 2-inches apart. Bake, rotating sheets between racks halfway through, until puffed and brown, about 20-25 minutes. Remove from oven; (turn off oven). Prick each puff once with a skewer, then return to oven to dry, with door propped open, for 10 minutes.

fill the puffs: When cool, halve each puff horizontally, then fill each with a ball of ice cream. Arrange 3 filled puffs on each plate and drizzle generously with warm chocolate sauce. Serve immediately.

make the chocolate sauce:
Heat sugar in a 2-quart saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, swirling pan occasionally so sugar melts and is dark amber. Remove from heat, add cream and a pinch of salt. Return to medium-low heat and cook until caramel has dissolved. Remove from heat and add chocolate, whisking until melted; whisk in vanilla. Keep warm.

Recipe hint:
The ice cream balls can be frozen up to a day. The puffs can be baked 1 day ahead and cooled completely, then kept in an airtight container. The chocolate sauce is perfect for chocolate covered strawberries.

Serves 8 (three puffs each)

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Root Vegetable and Barley Soup http://ladonnarose.com/root-vegetable-barley-soup/ http://ladonnarose.com/root-vegetable-barley-soup/#respond Mon, 23 Jul 2018 13:00:45 +0000 http://ladonnarose.ivykitten.com/?p=1220 You can never have enough warming soups in your repertoire. No bacon? Add some cooked sliced sausage to this Root Vegetable and Barley Soup. Either way, this is a satisfying and comforting way to reward yourself at the end of a chilly day.

Ingredients

5 slices, quality thick-cut bacon, cut into ½-inch strips
1 medium onion, diced
2 garlic cloves, minced
1 cup pearl barley, picked over, rinsed and drained
8 cups reduced-sodium organic chicken or vegetable broth
1 medium carrot, peeled, diced
1 stalk celery, diced
1 leek, washed, sliced
1 medium turnip, peeled and cut into ½-inch dice
1 medium Yukon Gold potato, peeled and cut into ½-inch dice
1 cup water
2 teaspoons lemon juice
¼ teaspoon ground nutmeg
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
⅓ cup fresh parsley, minced

Directions

In a heavy soup pot over medium heat, cook the bacon until crisp. Transfer to a paper-towel lined plate, set aside. Add the onions to the bacon fat and cook until soft (should you have more than 1 Tbls. drain off extra). Stir in the garlic and barley, stirring constantly until fragrant. Add the broth, carrots, celery, leeks, turnips, potatoes and 1 cup water. Bring to a simmer and cook covered, stirring occasionally, until the barley and vegetables are tender, about 35 minutes. Add the lemon juice and season with nutmeg, salt and pepper.

Divide the warm soup among bowls. Garnish with the crumbled bacon and a sprinkle of parsley. Serve immediately.

serves 6

Yum

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Rustic Apple-Maple Galette http://ladonnarose.com/rustic-apple-maple-galette/ http://ladonnarose.com/rustic-apple-maple-galette/#respond Mon, 09 Jul 2018 13:00:36 +0000 http://ladonnarose.ivykitten.com/?p=1392 I love the simplicity of this dessert and it reminds me of home, warmth and love. Rustic Apple-Maple Galette is so simple to prepare and never fails to impress friends and family.

Ingredients

for the galette dough:
3 tablespoons sour cream
⅓ cup cold water
1 cup all-purpose flour
¼ cup yellow cornmeal
1 teaspoon granulated sugar
½ teaspoon sea salt
7 tablespoons cold unsalted butter, cut into pats

for the filling:
3 to 4 apples, peeled, cored, halved and sliced crosswise into ¼-inch-thick slices (about 3 cups)
2 tablespoons lemon juice
3 tablespoon light brown sugar
3 tablespoons maple syrup, divided
1 teaspoon ground cinnamon
3 tablespoons all-purpose flour, plus extra for rolling
1 tablespoon butter, diced

egg wash:
1 egg yolk mixed with 1 teaspoon
water

2 tablespoons raw sugar

Directions

make the dough:
Whisk the sour cream and cold water together in a small bowl, set aside. Mix the flour, cornmeal, sugar and salt in a bowl. Using a pastry blender, blend in butter until the mixture resembles small peas. Drizzle evenly with the sour cream mixture and gently stir until incorporated. Dough should be soft and moist. Remove the dough from the bowl and press into a disk. Wrap in plastic wrap and refrigerate for thirty minutes.

make the filling:
Toss apples with the lemon juice, brown sugar, maple syrup, cinnamon and flour.

Preheat your oven to 400 degrees. Unwrap dough and place on a 16-inch piece of parchment paper that has been dusted with flour. Roll dough into a 14-inch circle. Place dough and parchment on a rimmed baking sheet, (dough will hang over the parchment) arrange apples in center, leaving a 2-inch border around the edges. Dot apples with butter. Fold the edges of the crust over the fruit, pleating the dough as you go and leaving the center exposed. Brush the outside edges with egg wash and sprinkle with raw sugar. Bake for 45 minutes or until crust is golden, filling is bubbly and apples are tender. Cut into wedges and serve.

Serves 4-6

Filling ideas
To be honest, you could pretty much use anything with a galette, as long as it’s not too much liquid. Here are some ideas: plums, pears, peaches or nectarines.

Variations
Wow your dinner guests with simple, bite-size pastries. Serve each slice with a scoop of vanilla ice cream. Substitute one 9-inch unbaked pie crust.

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Smoked Salmon with Wild Berries on Grit Cakes http://ladonnarose.com/smoked-salmon-wild-berries-grit-cakes/ http://ladonnarose.com/smoked-salmon-wild-berries-grit-cakes/#respond Thu, 05 Jul 2018 13:00:14 +0000 http://ladonnarose.ivykitten.com/?p=1421 This Smoked Salmon with Wild Berries on Grit Cakes recipe makes a terrific, simple yet sophisticated appetizer–perfect for cocktail hour. The berry spread brings out the richness of the smoked salmon, which is complemented by the slight sweetness of the grit cakes. It is one of our go-to appetizers when we want something truly satisfying.

Ingredients

for the grit cakes:
2¼ cups low-sodium organic chicken broth
1 tablespoons butter
½ teaspoon sea salt
¾ cup uncooked coarse-ground
yellow corn grits
3 tablespoons shallot, minced
3 tablespoons fresh basil leaves, chopped
½ cup Parmesan cheese, grated
2 (3-ounce) packages thinly sliced wild smoked salmon

for the garnish:
½ cup mixed berries
fresh basil sprigs

for the mixed berry spread:
½ cup fresh blueberries
½ cup fresh blackberries
½ cup fresh raspberries or salmonberries
⅓ cup granulated sugar
½ teaspoon vanilla extract
½ cup cream cheese, softened
1 teaspoon grated lemon zest

Directions

make the grit cakes:
Spray a 9 x 13-inch baking dish with cooking spray. In a medium saucepan over medium-high heat, bring the broth, butter and salt to a boil. Gradually whisk in grits and cook 1 minute. Reduce heat to medium and simmer until grits are thick, whisking frequently, 6 to 8 minutes. Add the shallot, basil and Parmesan and cook for an additional 2 minutes.

Pour cooked grits into the prepared baking dish. Press a piece of plastic wrap directly onto the surface of the grits; refrigerate for two hours or until firm. Unmold chilled grits onto a large cutting board. Cutting the grits into 12 (2¼-inch) cakes.

make the mixed berry spread:
In a small saucepan over medium heat, combine the berries, sugar and vanilla and cook until mixture is thickened, about 8 minutes. Remove from heat and cool slightly. Pour berry mixture into a food processor and blend until liquefied. Strain through a fine-mesh sieve; discard seeds. In a small bowl, using an electric mixer, blend together the strained berry mixture, cream cheese and lemon zest until well combined. Chill until ready to use.

In a large nonstick skillet over medium-high heat, sear each cake 2 minutes per side or until lightly browned and heated through. Remove from heat and cool slightly. Spread an even layer of the mixed berry spread onto each grit cake, then top with a slice of the smoked salmon, trimming salmon if necessary.

Garnish with a dollop of the mixed berry spread, a few berries and a sprig of basil.

Makes 12

Recipe hint
Grits are confusing to both the Southerner and non-Southerner alike, so let me break it down for you. The word “grit” is a shortened way of saying what it really means, “hominy grits.” Grits are derived from hominy. Hominy is dried corn kernels with the hull and germ removed. When this dried hominy is ground, it turns into what we know as grits.

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Apple and Spinach Salad http://ladonnarose.com/apple-spinach-salad/ http://ladonnarose.com/apple-spinach-salad/#respond Thu, 28 Jun 2018 13:00:13 +0000 http://ladonnarose.ivykitten.com/?p=1226 Apple and Spinach Salad is healthy and delicious.

Ingredients

for the vinaigrette:
2 tablespoons orange juice
2 tablespoons lime juice
2 teaspoons Dijon mustard
2 teaspoons honey
2 teaspoons shallot, minced
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper

8 ½-inch baguette slices
1 tablespoon olive oil

for the caramelized walnuts:
1 cup walnut halves
1 tablespoon extra-virgin olive oil
½ teaspoon sea salt
2-3 teaspoons granulated sugar
pinch freshly ground black pepper
pinch ground cinnamon

for the salad:
½ cup red onion, thinly sliced
8 cups baby spinach (washed) or spring salad greens
2 crisp apples, cored and thinly sliced
¼ cup dried cranberries
¼ cup crumbled blue cheese

Directions

Preheat your oven to 350 degrees.
make the vinaigrette:
Whisk together all vinaigrette ingredients. Set aside.

Lightly brush the baguette slices with the olive oil. Place in the oven and toast until golden and crisp, 3 to 5 minutes.

make the caramelized walnuts:
Toss walnut halves with all ingredients to coat. Place on a baking sheet in an even layer and roast until lightly toasted, about 10 minutes. Remove from oven and let cool.

make the salad:
Just before serving, place the onion, spinach and apple in a large bowl. Drizzle with the vinaigrette, tossing lightly to coat. Place about 2 cups of greens on each plate and sprinkle the cranberries, blue cheese and walnuts on each salad.

Nestle two baguette slices onto each plate and serve.

serves 4

Yum

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Crab Salad on Corn Blini http://ladonnarose.com/crab-salad-corn-blini/ http://ladonnarose.com/crab-salad-corn-blini/#comments Mon, 25 Jun 2018 13:00:12 +0000 http://ladonnarose.ivykitten.com/?p=1374 Cornmeal with its pleasant flavor and slightly crunchy texture, makes this little bite lip-smacking-pop-it-in-your-mouth good! I’ll bet you can’t eat just one Crab Salad on Corn Blini!

Ingredients

for the salad:
½ pound (1½ cups) fresh crab meat, picked over
¼ cup red bell pepper, finely chopped
2 tablespoons chives, minced
1½ teaspoons Dijon mustard
3 tablespoons mayonnaise, divided
½ teaspoon sea salt, divided
¼ teaspoon ground black pepper
1 avocado, pit removed
2 tablespoons lime juice
1 small jalapeño, cut in half lengthwise, seeded and thinly sliced, divided

for the corn blini:
1 teaspoon RapidRise yeast
2 tablespoons warm water (120°)
½ cup yellow cornmeal
½ cup all-purpose flour
¼ teaspoon sea salt
½ cup 2% milk
3 tablespoons butter, melted

Directions

make the salad:
In a medium bowl, gently toss together the crabmeat, bell pepper, chives, Dijon, 1 tablespoon mayonnaise, ¼ teaspoon salt and pepper until mixture is well combined. Refrigerate.

In the bowl of a food processor, combine the avocado, remaining mayonnaise, lime juice, half the jalapeño slices, remaining salt and pulse until the mixture is smooth.

make the corn blini:
In a small bowl, combine the yeast and water and let stand until foamy, about 5 minutes. In a medium bowl, stir together the cornmeal, flour and salt. Add the milk, butter and yeast mixture, whisk until smooth. Let the mixture sit uncovered, at room temperature for 10 minutes.

Heat a nonstick skillet over medium heat; when hot, spray the pan with nonstick cooking spray. Working in batches of three, spoon 1 tablespoon batter into skillet for each blini and cook 2 to 3 minutes on each side until crisp around the edges and golden brown.

Transfer to a plate and cover with foil to keep the blini warm.

Top each corn blini with crab salad; garnish with avocado purée and remaining jalapeño slices, if desired.

Makes 12-16

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