LaDonna Rose: Cookbooks from Alaska Thu, 23 Mar 2017 13:14:34 +0000 en-US hourly 1 68514182 Croissant French Toast Thu, 23 Mar 2017 13:14:34 +0000 On family special occasion days, birthday,s anniversaries, graduations start the celebration with breakfast. This stunningly rich chocolate filled Croissant French Toast is over the top scrumptious. The chocolate you’ll need is available in the candy section of your market.


8 small croissants
1 (3-ounce) bar semi-sweet or dark chocolate
4 large eggs
¾ cup 2% milk
1 tablespoon granulated sugar
2 teaspoons vanilla extract
⅛ teaspoon ground nutmeg
¼ cup melted butter
¼ cup confectioners’ sugar, sifted
fresh fruit
maple syrup


With a serrated knife cut the croissants in half lengthwise. Cut a pocket horizontally in each slice of croissant. Cut the candy bar into 6 rectangles. Fill each croissant with a piece of chocolate. In a shallow dish or pie plate, whisk together the eggs, milk, sugar, vanilla and nutmeg. Dip the croissant halves, one at a time, into the egg mixture, turning to coat both sides and being careful not to squeeze out the chocolate filling. Place in a casserole dish for about 15 minutes.

On a griddle or in a large skillet over medium heat, melt 1 tablespoon butter. Cook the slices until golden brown on both sides; serve warm. Garnish with confectioner’s sugar, fresh fruit and maple syrup, if desired.

serves 4

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Honored to be included in Alaska Seafood Marketing Institutes #eatalaska campaign. Tue, 21 Mar 2017 20:05:19 +0000
Alaska Seafood logo image

We’re honored

We have been included in Alaska Seafood Marketing Institutes #eatalaska campaign. My recipe Fresh Rolls with Smoked Salmon and Basil is also featured on their website.


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Live In Ketchikan with Cameo McRoberts Tue, 21 Mar 2017 20:03:16 +0000

Lots of fun in the test kitchen

There’s still time in the season to make this yummy meal using local ingredients! Check out this episode of Celebrity Chef with LaDonna and Cameo McRoberts on KPU TV 611.

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Live In Ketchikan at The Asylum Tue, 21 Mar 2017 19:54:50 +0000

LaDonna’s recent visit to The Asylum

What to do, what to do….Hit up THE ASYLUM on Mondays for yummy treats. Here’s a sneak peek from LaDonna’s recent visit where Jimmy D served up some totally rockin salmon! You can watch the whole show on KPU TV 611.

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Live In Ketchikan with Caitybug Tue, 21 Mar 2017 19:28:55 +0000

Live In Ketchikan

With the cuteness of Caitybug and tasty cookies, you can’t go wrong in the Test Kitchen! Watch this show, and all our other award-winning local TV only on KPU TV 611.

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Recipe featured in Edible Alaska Magazine. Mon, 20 Mar 2017 19:09:17 +0000 So excited for our Dungeness Crab and Corn Chowder recipe to be featured in Edible Alaska Magazine.

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BLT Salad with Buttermilk Dressing Mon, 20 Mar 2017 13:00:41 +0000 I will never understand why anyone would want to buy store-bought salad dressing when they are so easy to make, taste far nicer and are not pumped full of preservatives if you make them yourself. I like to make mine in a jam jar so that I can store any left overs easily in the fridge. It will sit quite happily for up to a week, so I often make up double batches to save myself time after a busy day fishing. Try this tasty BLT Salad with Buttermilk Dressing.


4 slices good-quality bacon
½ baguette, sliced into ¾-inch cubes (or your favorite bread)
2 tablespoons extra-virgin olive oil
sea salt
freshly ground black pepper

for the buttermilk dressing
2 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoons fresh dill, minced
1 tablespoon white vinegar
1 garlic clove, minced
⅓ cup low-fat buttermilk
sea salt
freshly ground black pepper

1 large head Romaine lettuce, washed, dried and torn into pieces
1 cup cherry tomatoes, halved
½ cup Parmesan cheese, grated


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. Cool, then crumble into large pieces.

Toss bread with oil and season with salt and pepper. Spread evenly on a baking sheet. Bake until golden brown, tossing halfway through, 15 minutes.

Make the buttermilk dressing and assemble the salad: In a large bowl whisk together sour cream, mayonnaise, dill, vinegar and garlic. Whisk in buttermilk and season with salt and pepper. Add lettuce, tomatoes and croutons; toss to coat with dressing. Sprinkle with croutons, bacon and Parmesan cheese.

Serves 4

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Classy Parmesan Basket Thu, 16 Mar 2017 13:00:43 +0000 These Classy Parmesan Baskets make a beautiful presentation. They have a lacy, delicate look to them.


1 cup Parmesan cheese, freshly shredded or inexpensive shredded Parmesan – the kind in the bag works great.
1 drinking glass
2 ounces smoked salmon
mixed salad greens


Heat a 10” skillet over medium-high heat.

Sprinkle shredded Parmesan cheese into a disk shape (using less cheese around the edges so it looks lacy). When cheese is slightly golden underneath, carefully remove it using a spatula.

Quickly drape cheese disk over an upside down glass, golden side up and press to form a bowl.

Allow to cool completely. Cooled baskets can sit several hours.

This recipe produces one basket. Repeat instructions until you have the number of baskets needed.

Fill basket with mixed greens and top with smoked salmon.

Makes one basket

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Baked Mini Salmon Croquettes with Creamy Dill Sauce Mon, 13 Mar 2017 16:58:01 +0000 During a busy work-week, these Baked Mini Salmon Croquettes with Creamy Dill Sauce make a great choice. This easy recipe provides nice flavor for seafood lovers. Moist on the inside and crisp on the outside -mmmm!


1 (14-to 15-ounce) can salmon, drained into a measuring cup
milk, add to salmon liquid to measure 1 cup
1 ½ cups panko bread crumbs, divided use
6 tablespoons Parmesan cheese, freshly grated
¼ teaspoon salt
⅛ teaspoon black pepper
¼ cup butter
¼ cup onion, minced
¼ cup red bell pepper, minced
¼ cup celery, minced
⅓ cup all-purpose flour
¾ teaspoon Thai garlic chili pepper sauce
1 tablespoon lemon juice
2 tablespoons green onions, minced
1 tablespoon fresh dill, minced
cooking spray oil

for the creamy dill sauce:
⅓ cup sour cream
1 teaspoon capers
1 teaspoon lemon juice
1 teaspoon fresh dill, minced
pinch salt


Flake the salmon into a bowl, set aside. In a small bowl, combine the bread crumbs, Parmesan cheese, salt and pepper, set aside.

Melt butter in a large skillet over medium heat. Sauté the onion, red bell pepper and the celery until soft. Whisk in the flour until smooth. Add the milk mixture, stir until thickened. Remove from heat.

Stir in the salmon, chili pepper sauce, lemon juice, green onions, dill and ½ cup of the bread crumb mixture. Refrigerate 1 hour.

the creamy dill sauce:
Whisk the sour cream, capers, lemon juice, dill and a pinch of salt in a small bowl. Refrigerate until serving time.

Preheat the oven to 400˚F.

Line a baking sheet with parchment paper. Place the remaining bread crumb mixture in a shallow plate. Roll salmon mixture into 1 ½-inch balls, coat with the crumbs and place 1-inch apart on the prepared baking sheet. Spray the tops lightly with oil. Bake 20-25 minutes until lightly golden brown.

Serve right away with creamy dill sauce.

Makes 2 dozen

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Soft Spring Rolls with Smoked Salmon and Fresh Basil Thu, 09 Mar 2017 14:06:49 +0000 Soft Spring Rolls with Smoked Salmon and Fresh Basil are a pleasure to see and to eat and simple to make if you set up a small assembly line with all the components ready to roll up. The secret ingredient here is an extra pairs of hands, to make the job interesting and fun.


3 ounces thin dried rice noodles
4 shiitake mushroom caps, sliced
2 tablespoons soy sauce
12 round spring roll wrappers
2 cups thinly sliced smoked salmon
1 cucumber, cut into matchsticks (about 1 cup)
2 small carrots, cut into match sticks (about 1 cup)
1 medium avocado, diced
1 cup basil leaves, coarsely chopped
1 cup cilantro, chopped
½ cup red onion, minced
½ cup plain peanuts, coarsely chopped

for the dipping sauce:
1 cup rice wine vinegar
1 green onion, minced


the spring rolls:
Submerge rice noodles in hot water 8-10 minutes, until soft and clear. Drain and cut noodles into 2-inch pieces, set aside. Toss mushrooms with soy sauce in a small bowl, set aside.

Submerge one spring roll wrapper in a shallow pan or bowl of warm water for about 30 seconds or until softened. Remove it carefully, draining the water. Place it before you flat on the work surface. Arrange the smoked salmon slices, cucumber, carrots, avocado, basil, cilantro, red onion, rice noodles, mushrooms and peanuts in a log shape in center of wrapper. Lift the wrapper edge nearest to you and roll it away from you, up and over the fillings, tucking it in under them compressing everything gently into a cylinder shape, folding ends to seal. Set the roll aside on a platter seam-side down to dry.

the dipping sauce:
Combine rice wine vinegar and green onion in a small bowl.

Serve spring rolls whole or halved crosswise, with dipping sauce.

Makes 10-12 rolls

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