LaDonna Rose: Cookbooks from Alaska Thu, 22 Feb 2018 14:00:20 +0000 en-US hourly 1 Spicy Tomato Salsa Thu, 22 Feb 2018 14:00:20 +0000 This Spicy Tomato Salsa is bursting with tons of fresh flavors and couldn’t be any easier or quicker to make. Just put everything into a food processor and pulse to your desired consistency. Then sit down with an entire bag of tortilla chips and a bowl of this salsa and watch them both disappear. It’s amazing how quickly that can happen, right?


2 cups tomatoes, diced
½ cup onion, diced
2 teaspoons garlic, minced
1-2 jalapeño peppers, seeded, minced
3 tablespoons cilantro, minced
1 (8-ounce) can tomato sauce
1 tablespoon granulated sugar
1 tablespoon lemon juice
1 tablespoon white vinegar
2 tablespoons extra-virgin olive oil
½ teaspoon dried oregano
1 teaspoon sea salt
tortilla chips or Toasted Pita Chips for serving.


Combine all of the ingredients in a serving bowl, cover and refrigerate until chilled.

makes about 4 cups

Toasted Pita Chips


4 pita bread rounds, cut into triangles
2 tablespoons extra-virgin olive oil
½ teaspoon sea salt


Preheat your oven to 400 degrees F.

Brush both sides of the triangles with olive oil. Place on a baking sheet lined with parchment paper and sprinkle tops with salt. Bake for 5 minutes or until lightly brown. Cool completely; store in an airtight container.

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Chocolate Mocha Baked Alaska Mon, 19 Feb 2018 14:00:32 +0000 The secret to this wonder is in its construction. Cake and ice cream are frozen together, then covered with meringue. The meringue acts as insulation, protecting the ice cream from the heat. The cake acts as a buffer from below and shields the ice cream. Baked Alaska is truly a unique treat. Your family will love it!


8 ounces semi sweet chocolate, broken into pieces
1 cup heavy cream
1 purchased pound cake, (about 14 oz.)
6 tablespoons coffee liqueur, (or 4 Tbl. strong coffee)
1 quart coffee ice cream
muffin pan
muffin liners
chill baking sheet in the freezer

for the meringue
6 egg whites, room temperature
½ teaspoon cream of tartar
⅛ teaspoon salt
1 cup sugar
1 teaspoon vanilla extract


Heat chocolate and cream in a heavy small saucepan. Whisk over low heat until mixture is smooth. Chill 30 minutes until spreadable. Reserve extra ganache (icing) for plating.

Line muffin pan with muffin liners or pieces of plastic wrap, leaving overhang.

Prepare the pound cake, slicing it horizontally into four layers. Cut rounds from each layer; matching the size of your muffin pan openings.

Press ¼ cup ice cream into the lined muffin tin. Leave ½ inch space on top for the cake round. Pour 1 teaspoon liqueur (or 2 teaspoons coffee) onto each round, then spread with 2 tablespoons ganache. Place a cake round on top of the ice cream, ganache side down. Cover the pan tightly with plastic wrap and freeze until firm, at least 4 hours.

the meringue:
Beat egg whites in a mixing bowl until foamy. Add cream of tartar and salt.
Beat at medium-high speed until the whites hold a soft peak. Beat in the vanilla. Gradually add the sugar 1 tablespoon at a time. Continue beating until stiff glossy peaks form. (The meringue needs to be sturdy to form “insulation” and keep the ice cream from melting).

To assemble:
Line the frozen sheet pan with parchment paper. Place the Alaskas on the parchment, cake side down. Quickly, remove the cupcake liners from the frozen ice cream. Generously cover each Alaska with 1 cup of meringue, spreading to form cloud-like swirls. Be sure the meringue reaches the parchment, creating a barrier so the ice cream doesn’t leak. Place in freezer until ready to bake.

To bake:
preheat the oven to 500°F. Take Alaskas directly from the freezer to the oven with rack in the top third. Bake 2 to 3 minutes just until the tips are lightly browned. If a little ice cream leaks, don’t worry about it. Carefully transfer
Alaskas to chilled plates. Spoon warm ganache around dessert and serve.

Makes 12 servings

The name Baked Alaska originated at Delmonico’s Restaurant in New York City in 1876 and was created in honor of the newly acquired territory of Alaska.
February 1st is Baked Alaska Day.

Preparation Tips:
Assembling Alaskas ahead (as little as a day or up to a week) insures the ice cream is frozen solid. This is important so it can withstand the heat. A Jumbo muffin pan, custard cups and ramekins (small ceramic bowls) also work great for forming individual portions. Line it with pieces of plastic wrap.

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Fluffy Salmon Omelette Thu, 15 Feb 2018 14:00:21 +0000 Eggs are easiest to separate when they are cold, but will beat to greater volume when they have been allowed to warm at room temperature. Even a tiny speck of yolk will retard the white’s expanding, so do separate the eggs carefully. A non-plastic, grease-free bowl will help whites to achieve the greatest volume. For brunch, serve this Fluffy Salmon Omelette with some sliced fruit and a coffee cake and you’re set.


1 (14-to 15-ounce) can salmon, drained
6 large eggs, separated
3 tablespoons butter
¾ cup mushrooms, button or cremini, sliced
2 green onions, chopped
½ cup Swiss cheese, grated
salt and freshly ground black pepper


Preheat the oven to 350˚F.

Melt 2 tablespoons butter in a small skillet over medium heat. Sauté the mushrooms and onions, set aside to cool.

In a large bowl using a mixer, beat egg whites until stiff. In a separate bowl beat egg yolks, season to taste with salt and pepper. Fold yolks into the beaten egg whites. Gently add the mushrooms, onions, cheese and salmon.

Melt 1 tablespoon of butter in a 10-inch ovenproof skillet, swirl around edges of pan. Pour omelette mixture into the skillet and spread evenly. Cook over low heat 3-5 minutes to brown the bottom.

Bake 15-20 minutes until golden on top and a knife inserted near the center comes out clean. Serve right away.

Makes 4 servings


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Chicken, Corn and Edamame Chowder Mon, 12 Feb 2018 14:00:35 +0000 To turn this hearty Chicken, Corn and Edamame Chowder into a weeknight feast, serve it with some crusty garlic bread and a mixed green salad. The result is a staggering meal that takes minutes to make.


4 slices quality thick-cut bacon, cut into ½-inch strips
1 medium onion, diced
8 cups reduced-sodium organic
chicken or vegetable broth
2 red potatoes (2 cups) peeled and cut into ½-inch dice
¾ teaspoon dried Italian seasoning
2 cups frozen shelled edamame
1 (15-ounce) can creamed corn
2 cups (cooked) shredded rotisserie chicken or canned chicken (undrained)
1½ cups half-and-half
⅛ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
½ cup fresh basil, chopped


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, stirring occasionally until soft. Add the broth, potatoes and Italian seasoning. Bring to a simmer and cook, stirring occasionally, until potatoes are tender. Stir in the edamame, creamed corn, chicken, half-and-half and reserved bacon; season with salt and pepper. Stir in the fresh basil. Simmer until edamame are tender.

Divide the warm soup among bowls and serve.

Serves 4

What are Edamame? Japanese for “beans on a branch” ‒ are a type of soybean that’s picked when young, plump and tender (as opposed to field soybeans, which are harvested when mature and dry). Edamame have a sweet, nutty flavor. Think of them as an alternative to fava beans or lima beans.

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Grilled Salmon with Creamed Pesto Sauce Thu, 08 Feb 2018 14:00:45 +0000 Swirling reduced fresh cream in herb pesto creates a delicate sauce for this Grilled Salmon with Creamed Pesto Sauce.


4 (6-ounce) wild salmon steaks
1 cup heavy cream
olive oil for grilling
salt and freshly ground black pepper

for the basil pesto:
2 cups fresh basil
1 cup fresh Italian parsley
½ cup Parmesan or Romano cheese, grated
½ cup pine nuts, toasted
4 cloves garlic, roughly chopped
¼ teaspoon salt
⅛ teaspoon red pepper flakes
½ cup olive oil
1 tablespoon lemon juice
2 tablespoons water


the pesto:
Combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste. Combine 2 cups of the basil pesto and cream in a saucepan. Bring to a simmer and adjust consistency as necessary with additional pesto; season to taste.

the salmon:
Preheat a grill or stove-top grill pan to medium-high heat and lightly oil the grates. Season the salmon steaks with salt and pepper; lightly coat with oil. Cook the salmon on both sides until fish flakes easily when tested with a fork.

To serve, spoon the sauce on a warmed plate and place the salmon on top.

Serves 4

Salmon are perhaps the most visually striking of the world’s fish. Sleek and silvery, a buttery and succulent flesh. Salmon is the ocean’s great natural delicacy. It’s neither red-fleshed nor white, making it an exceptionally accommodating wine companion. Depending on the preparation, salmon dishes can be paired with a spectrum of wines including Champagne, Chardonnay and Pinot Noir.

Pesto Variation:
Ginger- Lemon Pesto: Make a regular pesto, adding 1 teaspoon lemon zest (grated lemon peel) and 2 teaspoons finely grated ginger. This pesto is perfect on sautéed fish.

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Seared Scallops with Teriyaki Salad Thu, 01 Feb 2018 14:00:47 +0000 You just got home and you want a healthier answer to lunch or dinner than prepared foods or take out, but what to make? These Seared Scallops with Teriyaki Salad are a quick, fresh and flavorful dish using healthy and delicious ingredients to add to your repertoire.


for the sauce:
¼ cup low-sodium soy sauce
2 tablespoons light brown sugar
1 tablespoon sherry cooking wine
½ teaspoon sesame oil
1 teaspoon fresh ginger, minced
1 teaspoon garlic, minced

for the salad:
1 cup broccoli florets
1 cup snow peas
2 cups napa cabbage, chopped
1 cup carrots, cut into match sticks
½ cup chow mein noodles
½ cup fresh pineapple, cubed
½ cup peanuts or hazelnuts, chopped
½ cup cilantro, chopped

for the scallops:
1 pound large sea scallops (about 12) or large shrimp
2 tablespoons extra-virgin olive oil
sea salt and freshly ground black


make the sauce:
In a small bowl, combine all sauce ingredients. Reserve half the mixture for the salad, pour the rest over the scallops in a Ziploc plastic bag and put in refrigerator for 20 minutes.

Blanch broccoli and peas in boiling salted water for 1 minute, then drain. Toss with remaining salad ingredients and reserved dressing.

make the scallops:
Remove the scallops from the marinade, pat dry with paper towels. Heat a 10-inch nonstick skillet over medium-high heat. Add the oil and heat until hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Let them sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are firm to the touch. Take the pan off the heat, transfer the scallops on top of the salad. Serve immediately.

makes 6 cups salad:

Recipe hint:
When you’re at the fish counter shopping for scallops, you’ll often see sea scallops labeled two ways “dry” and “wet.” Whenever you can, choose the dry scallops. “Wet” scallops have been treated with a solution called STP (sodium tripolphosphate), which gives scallops a longer shelf life. You’ll have trouble browning these scallops, because of the excess moisture. The STP solution can also give scallops a rubbery texture. “Dry” scallops sear better and taste better.

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Rosemary and Garlic Roasted Salmon Mon, 29 Jan 2018 14:00:23 +0000 Pungent rosemary is one of my favorite herbs. Incredibly versatile, its pine-like flavor complements everything from meat to vegetables to this Rosemary and Garlic Roasted Salmon. Rosemary can easily tolerate heat from cooking, but use it sparingly. Its strong flavor can quickly take over a dish.


2 tablespoons extra-virgin olive oil
sea salt
freshy ground black pepper
2 sprigs rosemary, (about 2 Tbls.) strip the needles from the stems and finely chop
3-4 cloves garlic, minced
4 (6-ounce) wild salmon fillets, pin bones removed (substitute cod or halibut)


Preheat your oven to 400 degrees.

Place salmon fillets skin side down on a parchment lined baking sheet.

Evenly distribute olive oil on each salmon fillet. Sprinkle salt and pepper over the fillets. Next, add the rosemary and garlic and lightly press into the salmon.

Bake for 15-20 minutes or until fish flakes easily when tested with a fork. Serve and enjoy!

Serves 4

Calico Beans

One of our all-time favorite side dishes with fish is Calico Beans. It’s quick, simple and oh so good!


½ pound lean ground beef
½ pound good-quality bacon, cut up
1 medium onion, chopped
1 (15-oz.) can Northern beans, drained
1 (15-oz) can Pork & beans
1 (15-oz) can Chili beans
½ cup ketchup
1 teaspoon sea salt
2 tablespoons cider vinegar
¾ cup light brown sugar
1 tablespoon yellow mustard


Preheat your oven to 350 degrees. In a large skillet over medium-high heat; cook the beef, bacon and onion until browned. Transfer to a large oven proof baking dish. Add remaining ingredients. Bake covered for 1½ hours. Or in a crock pot for 3 hours.

Serves 4-6

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Hoisin-Glazed Meatloaf Thu, 25 Jan 2018 14:00:52 +0000 When served with a side of mashed potatoes (or mac and cheese), meatloaf is the perfect comfort food. This Hoisin-Glazed Meatloaf is a new take on the classic meatloaf, with two intriguing variations on the theme: A fancy version that is just right for meatloaf sandwiches and Hoisin-glazed minis that are perfect for a party.


for the hoisin-glaze:
1 (8-ounce) jar Hoisin sauce
½ cup rice vinegar
1 1-inch piece ginger, peeled, minced
2 garlic cloves, minced

for the meatloaf:
2 slices white bread or bread on hand, cut into ½-inch cubes
½ cup reduced-sodium organic chicken broth
2 tablespoons butter
6 cloves garlic, minced
1 3-inch piece ginger, peeled, minced
1 medium carrot, grated
1 medium onion, diced
2 stalks celery, diced
2 pounds lean ground round
1 pound ground Italian sausage or unseasoned ground pork
2 eggs
1 teaspoon Chinese five-spice powder
1¼ teaspoons sea salt
1 teaspoon ground black pepper
2 tablespoons of the reserved glaze


make the hoisin-glaze:
In a medium saucepan over medium heat, bring all ingredients to a boil. Reduce heat to low and simmer, stirring often, until sauce thickens to a glaze, about 10 minutes. Let cool.

make the meatloaf:
Preheat your oven to 375 degrees. In a large bowl, soak bread cubes in chicken broth, until liquid is absorbed. Heat butter in a large skillet over medium-high heat. Add garlic, ginger, carrot, onion and celery. Cook for 5 minutes and set aside to cool.

To the bread mixture add meat, eggs, spice, salt, pepper and 2 tablespoons of the cooled glaze. Add the cooled vegetables. Using hands, mix well until combined. Turn meatloaf into a rimmed baking sheet lined with parchment paper, shape into a loaf. Make shallow indentations around the sides. Using a pastry brush, generously brush the glaze over the loaf, reserving some to serve with. Bake for 1 hour or until internal temperature reaches 155°F. Let meatloaf cool, 10 minutes before slicing.

Makes 1 meatloaf or 12 mini meat loaves

Spray a 12-cup muffin pan with nonstick cooking spray. Divide meat mixture among prepared muffin cups; brush tops of meat loaves with the glaze, reserving some to serve with. Place the muffin pan on a rimmed baking sheet lined with parchment paper to catch the drippings. Bake for 30 to 45 minutes or until internal temperature reaches 155°F. Carefully remove from cups immediately and place on rack to cool.

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Seared Salmon with Rice Pilaf Mon, 22 Jan 2018 14:06:32 +0000 This seared salmon with rice pilaf is a quick, healthy and flavorful dish. Excellent for a weeknight dinner and could be dressed up for a delicious dinner party.


½ cup multi-grain rice, soaked for 30 minutes and rinsed
1 tablespoon olive oil
½ medium onion, diced
1 clove garlic, minced
¼ cup oyster or cremini mushrooms, sliced
1 cup chicken or vegetable broth
1 tablespoon slivered almonds
1 tablespoon fresh parsley, chopped

for the salmon:
2 (6-ounce) wild salmon fillets, skin and pin bones removed
1 teaspoon olive oil
salt and freshly ground black pepper


the rice pilaf:
Heat oil in a large saucepan on medium heat. Cook onions until translucent. Add garlic plus a pinch of salt and pepper, cook for 1 minute. Add mushrooms and cook until soft. Stir in rice and cook for 3 minutes. Add broth, turn heat to high and bring to a boil. Cover, reduce heat to simmer and cook for 15 minutes or until tender but not done.

Add almonds, replace cover and cook for 5 to 10 minutes or until done.
Season to taste with salt and pepper. Garnish with parsley.

the salmon:
Season salmon with salt and freshly ground pepper. Set a sauté pan on medium-high and heat olive oil. Place the salmon in the oil and reduce heat to medium. Once a golden crust has formed, (4-6 minutes) flip the salmon and cook for additional 2-3 minutes, until the fish flakes easily when tested with a fork.

To serve, divide rice pilaf between two plates. Place a salmon fillet on each plate, sprinkle with parsley and enjoy.

Makes 2 servings

Local fish and seafood purchased in season tastes best and is your best buy for the money. The trick is to be flexible and watch for specials at your local supermarket.

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Lemon Meringue Pie Thu, 18 Jan 2018 14:00:02 +0000 We all have so many fond memories of Kay’s Kitchen in Ketchikan, Alaska. The famous peanut butter pie, apple pie, cherry cream cheese. For me it was the luscious lemon meringue pie. This is a fun and easy recipe to follow, because Kay made her pies sweet, simple and delicious!


1 (9-inch) pie shell, baked
1 ⅓ cups, plus ⅓ cup sugar
6 tablespoons cornstarch
½ cup freshly squeezed lemon juice
4 eggs separated
1 ½ cups boiling water
2 tablespoons butter
¼ teaspoon cream of tartar
mint leaves, optional


Preheat the oven to 350°F.

In a heavy saucepan, combine 1 ⅓ cups sugar and cornstarch; add the lemon juice. In a small bowl, beat egg yolks; add to the lemon mixture. Gradually add the boiling water, stirring constantly. Over medium heat, cook and stir until mixture boils and thickens, about 8 minutes. Remove from heat. Add butter; stir until melted. Pour into prepared pie shell.

In a small mixer bowl, beat egg whites with cream of tartar until soft peaks form; gradually add remaining ⅓ cup sugar, beating until stiff but not dry. Spread on top of pie, sealing carefully to edge of shell. Bake 12 to 15 minutes or until golden brown. Cool. Chill before serving. Garnish with mint if desired.
Refrigerate leftovers.

Makes one 9-inch pie

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