LaDonna Rose: Cookbooks from Alaska Mon, 11 Dec 2017 14:00:22 +0000 en-US hourly 1 Brownie Cheesecake Torte Mon, 11 Dec 2017 14:00:22 +0000 This Brownie Cheesecake Torte is dramatic and decadent, a real crowd-pleaser. You may be wondering, why the puréed carrots? Brownies can be a bit dry, the carrots add moisture and extra flavor.


1 (18-ounce) package fudge brownie mix
2 teaspoons instant coffee granules
½ teaspoon ground cinnamon
1 (4-ounce) jar carrot baby food
Cooking spray
½ cup plus 2 tablespoons sugar, divided
4 teaspoons all-purpose flour
1 teaspoon vanilla extract
1 (8-ounce) package Neufchȃtel cheese, softened
1 (8-ounce) package cream cheese, softened
2 large egg whites
3 tablespoons milk, divided
2 tablespoons unsweetened cocoa
chocolate syrup (optional)
fresh raspberries (optional)


Preheat the oven to 350°F.

Combine the fudge brownie mix, coffee granules, cinnamon and purêed
carrots in a bowl. Firmly press mixture into bottom and 1 inch up sides of a 9-inch spring form pan coated with cooking spray. Set aside.

Combine ½ cup sugar, flour, vanilla and cheeses; beat at low speed with an electric mixer until well-blended. Gently add the egg whites and 2 tablespoons milk. (Take special care not to whip air into the batter, as it will cause the cheesecake to puff in the oven and then fall when removed).

Combine ½ cup batter, 1 tablespoon milk, 2 tablespoons sugar and cocoa in a small bowl; stir well. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife.

Bake for 10 minutes. Reduce oven temperature to 250°F; bake 45 minutes or until almost set. Cool completely on a wire rack. Garnish with chocolate syrup and fresh raspberries, if desired.

Cheesecakes are among the most frequently overcooked foods, they are the most deceptive when trying to figure out when they are done baking. When it’s done, it never “looks” done. To test if a cheesecake is done baking, gently shake the pan. The top of the cake should move as one solid piece, but its center should still be wobbly (not soupy) in about a 3-inch circle in the center.

Makes 6-8 servings

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Root Vegetable and Barley Soup Thu, 07 Dec 2017 14:00:45 +0000 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.


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


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


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Wild Salmon Quiche with Parmesan Crust Mon, 04 Dec 2017 14:00:08 +0000 This terrific Wild Salmon Quiche with Parmesan Crust recipe goes together in a matter of minutes. If you bake some potatoes at the same time and serve it all with a simple tossed salad, you’ll have a complete meal and not much cleanup afterwards.


1 (14-to 15-ounce) can salmon, drained and flaked
2 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
1 cup sour cream
4 eggs
1 ½ cups smoked Gouda cheese, freshly grated, divided
1 tablespoon fresh dill, minced
¼ teaspoon salt
¼ teaspoon black pepper

for the Parmesan crust:
1 ½ cups all-purpose flour, plus extra for dusting
½ teaspoon salt
1 tablespoon Parmesan cheese, finely grated
½ cup chilled unsalted butter, diced
¼ cup ice water or as needed (one tablespoon at a time)


the Parmesan crust:
Sift together the flour and salt in a large mixing bowl. Add the Parmesan cheese. Cut the butter into the flour, until the mixture resembles course meal. Drizzle a few tablespoons of ice water into the flour mixture. Using a wooden spoon, stir gently adding water, a tablespoon at a time, just until it holds together when you press a handful of it into a ball. The dough should be moist, not wet. Avoid over mixing as this will toughen the dough.

Gather the dough into a ball, wrap well and chill for at least one hour. Press rolled out dough into a 9½-inch deep pie dish.

the quiche:
Preheat the oven to 375°F.

In a small saucepan, sauté the onion and garlic in butter until soft. Remove from heat.

In a large mixing bowl and using a wire whisk, stir the sour cream and eggs until combined. Gently stir in the salmon, onion, garlic, dill, salt, pepper and 1-cup smoked Gouda cheese.

Pour the salmon mixture into the prepared crust and top with remaining cheese. Bake for about 50-60 minutes, until golden and quiche is set. Let stand 10 minutes before serving.

Makes 4-6 servings

Variation Tip: You may substitute Gruyere cheese for the Gouda with equal results.


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Salmon Burgers with Grilled Pineapple Mon, 27 Nov 2017 14:00:41 +0000 20120406-104928.jpg

Lately we’ve been working on using up our left over salmon in our freezer to make room for this summers fresh catch. We’ve been preparing a lot of colorful meals that not only play with your taste buds, but also with your eyes. This dish is no different! We had some extra ingredients lying around and decided to whip up salmon burgers to snack on. Well, one thing lead to another and we ended up with this gorgeous plate of salmon, lettuce, tomato and grilled pineapple – all bathed in some soy sauce, brown sugar, lemon juice, sesame oil and ginger. It’s fun to get creative with our ingredients, and this turned out to be a really easy Salmon Burger with Grilled Pineapple to put together.

Just grab a bag of tortilla chips and you’ve got a delicious, fun and healthful treat!

Salmon Burgers with Grilled Pineapple

The Teriyaki Marinade:
1/4 c. soy sauce
2 Tbl. brown sugar
1 Tbl. lemon juice
1/2 tsp. sesame oil
1/4 tsp. ground ginger

The Salmon Burgers:
1 1/4 lbs. wild salmon, skin and pin bones removed
2 Tbl. green onions, chopped
1/2 tsp. minced garlic
1 Tbl. fresh ginger, minced
2 tsp. soy sauce
1 tsp. sesame oil
4 – 8 thick pineapple rings
4 Kaiser or soft hamburger buns, split
lettuce and tomato slices

Combine all marinade ingredients; set aside. In a food processor; process salmon, green onions, garlic, ginger, soy sauce and sesame oil until well combined. Divide into 4 patties; cover and refrigerate 1 hour before grilling. 15 minutes before grilling; combine pineapple and marinade. Using a grill pan or BBQ; grill salmon patties over medium-high heat for 10-15 minutes, turning once. Grill pineapple rings and buns. Serve with reserved marinade, lettuce and tomato.

Serves 4.

Note: be sure to spray or oil the grates really well to help prevent sticking.

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Cranberry-Almond Salmon Sandwich Thu, 23 Nov 2017 14:00:34 +0000 This Cranberry-Almond Salmon Sandwich is fast and easy to make. You will love the sweetness from the cranberries and the crunchiness from the celery, carrots and almonds.


1 (6-to 7-ounce) can salmon, drained
1-2 tablespoons mayonnaise
2 teaspoons dried cranberries
1 tablespoon celery, diced
1 tablespoon carrots, shredded
2 teaspoons slivered almonds
pinch of cinnamon, optional
4 slices whole-wheat bread


Combine the salmon, mayonnaise, cranberries, celery, carrots, slivered almonds and a pinch of cinnamon in a bowl.

Sandwich between two slices of bread and serve at once.

Makes 2 servings

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Rustic Apple-Maple Galette Mon, 20 Nov 2017 14:00:36 +0000 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.


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

2 tablespoons raw sugar


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.

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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Rhubarb & Lemon Muffins Thu, 16 Nov 2017 14:00:05 +0000 Good for breakfast or brunch, these quick-to-make Rhubarb & Lemon Muffins are sure to become one of your favorites.


for the flour/sugar mixture:
2 cups fresh rhubarb, ¼-inch dice
2 tablespoons all-purpose flour
2 tablespoons granulated sugar

for the muffins:
1 cup granulated sugar
½ cup 2% milk
¼ cup extra-virgin olive oil
2 eggs
1 tablespoon grated lemon zest
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon sea salt
½ teaspoon ground ginger

for the streusel topping:
½ cup firmly packed light brown sugar
⅓ cup all-purpose flour
⅓ cup old-fashioned rolled oats
¼ cup (½ stick) butter, melted

combine all with a fork until crumbly.


Preheat your oven to 375 degrees. Butter, spray or line 12 muffin cups.

Toss the diced rhubarb in the flour, sugar mixture until coated. Set aside.

In a large bowl, whisk together the 1 cup sugar, milk, oil, eggs and lemon zest until combined.

Using a rubber spatula; fold in the flour, baking powder, salt and ginger. Gently add the rhubarb mixture. Spoon the batter into the prepared muffin tins, filling each cup at least ¾ full. Sprinkle the top of each muffin evenly with the streusel topping mixture and pat it gently onto the batter.

Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool 5 minutes then remove to cool on rack.

makes 12 muffins

Recipe Hint
When shopping for rhubarb, look for firm, crisp unblemished stalks with a bright intense color. Many cooks prefer thinner stalks, as larger ones tend to be overly stringy and tough. Wrap the stalks tightly in plastic and refrigerate them. They should stay crisp for up to five days.

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Vintage-of-the-Sea Chowder Mon, 13 Nov 2017 14:00:49 +0000 Plenty of vegetables make this Vintage-of-the-Sea Chowder a hearty chowder your whole family will enjoy. To make a meal add a fresh green salad and a loaf of buttered sourdough bread.


4-5 large potatoes, peeled, diced
5 thick slices of bacon, cut into ½-inch pieces
5 tablespoons butter
¾ cup onion, chopped
4 cloves garlic, minced
¾ cup red bell pepper, diced
½ cup carrots, grated
¾ cup celery, diced
¾ cup all-purpose flour
6 cups water
2 (6-ounce) cans clams with juice
2 pounds (3-4 cups) assorted seafood, salmon, halibut, crab, shrimp
¾ teaspoon salt or to taste
½ teaspoon black pepper
1½ teaspoons curry powder
1 cup half-and-half
1 cup milk
1 tablespoon fresh parsley, minced


Boil potatoes until tender, drain and reserve.

In a soup pot, fry the bacon until crisp. Using a slotted spoon, transfer to paper towels to drain. Add butter to the soup pot. Add the onion, garlic, red bell pepper, carrots and celery, sauté over medium heat until soft.

Stir in the flour. Pour in the water and clams with juice. Bring to a slow boil, stirring frequently, until thickened. Add the seafood, potatoes, bacon, seasonings, half-and-half and milk. Simmer until all of the fish is opaque throughout, another 5 minutes.

Ladle into warmed soup bowls and garnish with the parsley. Serve immediately.

Makes 4 servings

Note: Yukon gold potatoes are an excellent choice for this recipe because of their buttery taste and firm texture. Classified as all purpose potatoes, they are lower in starch than russets and hold their shape well during cooking.

Variation tip: Canned salmon may be used in place of the fresh salmon.

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Halibut Burger Thu, 09 Nov 2017 14:00:36 +0000 When looking for foods that refresh, for something made from your catch and absolutely no time with anything hot in the kitchen, halibut burgers come to mind. Halibut fillets are prized for their unique and meaty texture and when cooked turn incredibly flaky.


4 halibut fillets (4 to 6-ounces each) skinned and trimmed
sea salt
freshly ground black pepper
1½ teaspoons ground cumin
⅓ cup extra-virgin olive oil
2 tablespoons lime juice
1 tablespoon minced garlic

for the cumin tartar:
½ cup mayonnaise
1 tablespoon sweet pickle relish
1½ teaspoons Dijon mustard
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper

4 sandwich rolls, (such as Ciabatta)
split and toasted
8 tomato slices
1 cup cilantro leaves


Season halibut fillets with salt, pepper and cumin; place in a shallow dish. Whisk together oil, lime juice and garlic; pour mixture over halibut; turn to coat all sides. Set aside.

make the tartar sauce:
In a small bowl, blend mayonnaise, relish, mustard, cumin and pepper. Cover and refrigerate until serving.

Heat a grill or stovetop grill pan to medium-high heat and lightly oil the grates. Remove halibut fillets from marinade; place in heated pan and cook, about 3 to 4 minutes, until browned. Turn fillets over and cook just until fish is opaque throughout, about 4 minutes.

Griddle (or toast in oven) cut side of rolls until golden. Spread cut side of each roll with tartar sauce. Place the halibut on the roll bottoms and top with the tomato and cilantro leaves. Cover with roll top.

makes 4 sandwiches

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Herb Crepes with Smoked Salmon and Lemon Zest Mon, 06 Nov 2017 14:00:32 +0000 These Herb Crepes with Smoked Salmon and Lemon Zest are a quick and simple way to wow your family!


for the crepes:
2 eggs
1 ¼ cups milk
1 cup all-purpose flour
2 tablespoons olive oil
¼ teaspoon salt
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh dill, finely chopped
nonstick spray

for the filling:
1 (8-ounce) package cream cheese, softened
3 green onions, minced
2 tablespoons fresh dill, chopped
1 tablespoon lemon juice
1 tablespoon sour cream
1 teaspoon grated lemon zest
¼ teaspoon black pepper
1 pound smoked salmon (about 2 cups)
1 cup fresh baby spinach


the crepes:
Blend eggs, milk, flour, olive oil and salt in a blender until smooth. Add chives and dill and pulse 1 or 2 times to just combine. Chill batter, covered 30

the filling:
Blend cheese, onions, dill, lemon juice, sour cream, lemon zest (grated lemon peel) and pepper in a bowl with a mixer until smooth. Set aside.

Stir batter to redistribute herbs. Heat a 10-inch nonstick skillet over medium heat. Spray bottom and sides with nonstick spray. Holding skillet off heat, pour in ¼-cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook until crêpe is just set and pale and golden around edges, 10-15 seconds. Loosen crêpe with a heat resistant plastic spatula, then flip crêpe over gently with your fingertips. Cook a few seconds longer. Transfer crêpe to a wire rack to cool. Make other crêpes in the same manner, using nonstick spray for each one.

To serve, spread 2 tablespoons of the cheese filling on to top half of each crêpe. Top with 2 tablespoons salmon, then a few spinach leaves. Fold bottom half of crêpe up; fold again to make a triangle shape. Repeat with remaining crêpes and serve.

Makes 8 crepes

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