Recipes – LaDonna Rose: Cookbooks from Alaska https://ladonnarose.com Tue, 13 Apr 2021 17:55:20 +0000 en-US hourly 1 https://wordpress.org/?v=5.7.2 Easy Salmon and Cheddar Strata https://ladonnarose.com/easy-salmon-cheddar-strata/ https://ladonnarose.com/easy-salmon-cheddar-strata/#respond Wed, 05 May 2021 13:00:32 +0000 http://ladonnarose.com/?p=1612 This Salmon and Cheddar Strata is a wonderful recipe for impressing the in-laws. Just put it together the night before, then pop it into the oven the next morning. You’ll make your honey proud when his mom asks for the recipe!

Ingredients

8 slices whole grain bread
¼ cup butter, softened
8 large eggs
1 teaspoon brown sugar
1 tablespoon Dijon mustard
2 ½ cups half-and-half
3 cups Cheddar cheese, grated
1 pound smoked salmon (about 2 cups), skin and pin bones removed
½ teaspoon paprika

Directions

Butter a 9 x 13 inch baking dish. Butter bread on both sides, stack the bread and cut it into small cubes.

In a medium sized bowl whisk the eggs, brown sugar, Dijon and the half-and-half.

Layer one half of the bread in the prepared pan, one half of the cheese and one half of the salmon. Repeat layers. Pour the egg mixture over all layers. Sprinkle paprika over the top. Chill overnight.

Remove Strata from refrigerator ½ hour before baking. Preheat the oven to 350° F. Bake for 45 minutes to 1 hour or until a knife inserted near the center comes out clean

Variation Tip: Fresh cooked salmon or canned salmon may be substituted for the smoked salmon in this recipe.

Makes 4 to 6 servings

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Pan-Fried Oysters with Tartar Sauce https://ladonnarose.com/pan-fried-oysters-tartar-sauce/ https://ladonnarose.com/pan-fried-oysters-tartar-sauce/#respond Wed, 28 Apr 2021 13:00:19 +0000 http://ladonnarose.ivykitten.com/?p=1340 Ole loves the intense flavor of oysters and like most fishermen, he adores anything fried. These Pan-Fried Oysters with Tartar Sauce are hands-down the best pan fried oysters I have ever made. You might want to double the recipe, you’ll be wishing you had more!

Ingredients

for the tartar sauce:
2 cups mayonnaise
⅓ cup celery, minced
⅓ cup onion, minced
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
pinch sea salt
pinch ground mustard
pinch ground black pepper
2 tablespoons dill pickle relish

for the oysters:
2 dozen shucked oysters, drained well
⅓ cup all-purpose flour
1 teaspoon sea salt
1 teaspoon ground black pepper
¼ cup extra-virgin olive oil
lemon wedges

Directions

make the tartar sauce:
Combine all ingredients and mix well.

make the oysters:
Season the flour with salt and pepper and coat the oysters well, shaking off the excess.

Heat the oil in a 10 to 12-inch sauté pan, just until it begins to smoke. If the oil is too hot, the oysters will burn. If the oil is too cool, the oysters will be soggy.

Slip the floured oysters into the hot oil and shake a little to keep them separated. Pan-fry for 1 to 2 minutes, turn and fry 1 to 2 minutes on the other side. The oysters should be crisp and golden brown on both sides. Remove oysters with a slotted spoon or spatula and drain on paper towels. Serve the oysters with lemon wedges and tartar sauce.

Serves 2-4 as a starter

Recipe hint
When possible, buy local shucked oysters. Oysters are also available at most grocery stores in the seafood department in 10-ounce jars. The jars indicate whether the oysters are extra small, small or medium.

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Smoked Salmon with Wild Berries on Grit Cakes https://ladonnarose.com/smoked-salmon-wild-berries-grit-cakes/ https://ladonnarose.com/smoked-salmon-wild-berries-grit-cakes/#respond Wed, 14 Apr 2021 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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Delicious Salmon, Corn and Potato Chowder https://ladonnarose.com/delicious-salmon-corn-potato-chowder/ Mon, 30 Nov 2020 18:00:39 +0000 http://ladonnarose.com/?p=1675 A beautiful chowder, delicate and nourishing, with the flavor of Alaskan fishing life. I make this Salmon, Corn and Potato Chowder whenever we need a quick one-dish meal that satisfies us all.

Ingredients

3 tablespoons butter
¾ cup onion, chopped
½ cup celery, chopped
⅓ cup carrots, grated
3 cloves garlic, minced
3 cups potatoes, peeled and diced
4 cups low sodium chicken broth
¼ teaspoon salt or to taste
¼ teaspoon black pepper
½ teaspoon dried dill
1 (14-to 15-ounce) can salmon or about 1 ½ cups cooked flaked salmon
2 cups half-and-half
1 (15-ounce) can creamed corn
1 tablespoon fresh parsley, minced

Directions

In a soup pot melt the butter over medium heat. Add the onion, celery, carrots and garlic, sauté until soft.

Stir in the potatoes, broth, salt, pepper and the dill. Cover and simmer 20 minutes or until the potatoes are nearly tender.

Reduce heat to low and add the salmon with the juice, half-and-half and creamed corn, stirring until hot.

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

Makes 4 servings

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Crab, Shrimp and Pork Pot Stickers https://ladonnarose.com/crab-shrimp-pork-pot-stickers/ Mon, 16 Nov 2020 14:00:04 +0000 http://ladonnarose.ivykitten.com/?p=1492 I absolutely love eating pot stickers. What’s not to love about them? Crispy on one side, tender on the other and bursting with a flavorful crab, shrimp and pork filling. These are simple to assemble and sheer gold sitting in your freezer! The uncooked pot stickers can be placed on a parchment-lined tray (make sure they’re not touching) and frozen. Transfer to a plastic freezer bag and store for up to a month. To cook the frozen pot stickers, add an extra minute to the cooking time after the water is added.

Ingredients

for the dipping sauce:
⅓ cup low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons water
1 teaspoon granulated sugar
1 green onion, minced

for the filling:
½ cup fresh crabmeat, picked over
½ cup peeled raw shrimp, coarsely chopped
¼ pound unseasoned ground pork
6 water chestnuts, rinsed and diced
½ cup green onion, chopped
1½ tablespoons low-sodium soy sauce
2 teaspoons fresh ginger, minced
1 teaspoon sesame oil

for forming and pan frying:
24 (3-inch) round dumpling, pot sticker or gyoza wrappers (found in the refrigerated aisle of your grocery store)
1 tablespoon peanut oil
⅓ cup warm water

Directions

make the sauce:
Combine all and serve in a small bowl.

make the filling:
Combine all in a medium-size bowl until just combined.

make the dumplings:
Put a level tablespoon of filling in the center of each round, then brush half way around the edge with a little water and fold in half, pressing edges together to seal, leaving a small opening at each end of semicircle. As they are completed, place the pot sticker on a parchment paper-lined tray. Continue with remaining wrappers.

Heat peanut oil in a 12-inch nonstick skillet over medium heat until hot, then remove from heat and arrange dumplings in a tight circular pattern seam side up in oil (they should touch one another). Cook, uncovered, over medium heat until oil sizzles, then drizzle warm water over pot stickers and cook, covered, until pot sticker bottoms are browned, 8 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned. Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates. Invert a large plate with a rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm with dipping sauce.

Make ahead:
Pot stickers can be formed 4 hours ahead. Chill in 1 layer, not touching, on a parchment paper-lined tray, loosely but completely covered with plastic wrap.

Makes 24

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Grilled Lamb Chops with Blueberry-Rosemary Sauce https://ladonnarose.com/grilled-lamb-chops-blueberry-rosemary-sauce/ Mon, 02 Nov 2020 14:00:03 +0000 http://ladonnarose.ivykitten.com/?p=1243 If elegant is what you’re after, these Grilled Lamb Chops with Blueberry-Rosemary Sauce are the way to go. They make any dinner an occasion. Lamb chops are a sure sign of a fancy affair. But that doesn’t mean they’re hard to prepare or should be saved for special occasions. Actually, lamb chops can’t be beat in the summer as they cook quickly and are perfect for grilling. If you’ve never purchased lamb chops before, it can get confusing. So here’s what you need to know. There are two types of lamb chops available–rib and loin chops. If you’re looking for the show-stopper with the long bone, buy rib chops. The loin chop is a tiny t-bone steak containing meat from both the tenderloin and the short loin. Be sure to let the lamb rest after it’s grilled. If it’s sliced too soon, the juices will be lost, causing the meat to become dry.

Ingredients

for the sauce:
1 tablespoon extra-virgin olive oil
½ cup onion, chopped
2 cloves garlic, minced
1 cup blueberries
¼ cup ketchup
3 tablespoons sherry vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons fresh rosemary, minced
1 teaspoon hot chili sauce
¼ teaspoon sea salt

Directions

for the lamb:
8 lamb rib or loin chops, trimmed, seasoned with sea salt and freshly ground black pepper

make the sauce:
In a small saucepan heat olive oil over medium heat. Add onion and garlic; cook and stir for 2 minutes until soft. Stir in remaining sauce ingredients. Bring to a boil; reduce heat and simmer uncovered, about 10 minutes or until desired consistency.

make the lamb:
Preheat grill or grill pan over medium-high heat; when hot, reduce to medium and coat with nonstick spray.

Brush lamb chops with sauce on one side and then grill in batches of 4 chops, glazed side down, 8 to 10 minutes per side for medium-rare. Glaze again, flip and grill the other side. Let chops rest 5 minutes before serving.

Serve with Blueberry-Rosemary sauce.

makes 8

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Baked Pasta with Bechamel Topping https://ladonnarose.com/baked-pasta-bechamel-topping/ Mon, 19 Oct 2020 13:00:53 +0000 http://ladonnarose.ivykitten.com/?p=1289 This Baked Pasta with Bechamel Topping is a very common casserole found in the Greek cuisine and there are just as many versions of this recipe as there are casseroles in the U.S. Ground round can be substituted for the ground lamb if you choose. This is so simple and is my go-to recipe when company is coming!

Ingredients

for the pasta:
1 pound penne pasta, cook in a large pot of salted water until al dente, drain and put back in the pot

for the meat layer:
2 teaspoons extra-virgin olive oil
1 large onion, diced
6 large garlic cloves, minced
2 pounds ground lamb or lean ground round
1½ cups water
½ cup sherry cooking wine
1 (16-ounce) can tomato sauce
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon sea salt
½ teaspoon ground black pepper
¼ teaspoon ground cayenne

for the parmesan cheese sauce:
½ cup (1 stick) butter
½ cup all-purpose flour
3 cups 2% milk
¾ teaspoon sea salt
¼ teaspoon ground nutmeg
⅛ teaspoon ground cayenne
1 cup parmesan cheese, grated

Directions

Preheat your oven to 375 degrees.

make the meat layer:
In a large nonstick saucepan over medium heat, add oil; when hot, add the onion and garlic and sauté until soft. Stir in the ground lamb and cook until crumbly and no longer pink; drain fat and discard. Pour in the water, wine and tomato sauce. Season with cinnamon, nutmeg, salt, pepper and cayenne. Cover and simmer stirring occasionally until thickened, about 15 minutes. Remove from heat.

make the parmesan cheese sauce:
Melt butter in a medium saucepan over medium heat; whisk in flour. Pour in the milk, whisking until smooth. Whisk until the mixture is thick and bubbly and coats the back of a spoon. Stir in salt, nutmeg, cayenne and parmesan cheese.

Add the lamb mixture to the cooked pasta and spread it into a 9 x 13-inch baking dish. Pour the cheese sauce evenly over the top of the pasta, smoothing to level. Sprinkle with nutmeg if desired. Bake until the top is golden brown, about 40 minutes. Remove from oven and let cool 15 minutes before serving.

Make ahead:
This dish becomes even more flavorful each time it’s reheated, making it the perfect make a day ahead of time dish. It can be assembled and placed in freezer. If frozen: Bring dish to room temperature and bake unthawed for 1 1/2 hours.

serves 6 to 8

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Seared Halibut with a Tangy Marmalade Glaze https://ladonnarose.com/seared-halibut-tangy-marmalade-glaze/ Mon, 05 Oct 2020 13:00:29 +0000 http://ladonnarose.ivykitten.com/?p=1502 A colorful blend of orange, avocado, hazelnuts and dried cranberries gives the Seared Halibut with a Tangy Marmalade Glaze a bright and vibrant flavor. Serve it on a bed of protein-rich quinoa or couscous for extra nutritional value.

Ingredients

1 avocado, pit removed
1 (8-ounce) can mandarin oranges, drained
4 (6-ounce) halibut fillets, skinned and trimmed
sea salt
freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 tablespoons orange marmalade
hot cooked quinoa or couscous
¼ cup dried cranberries
⅓ cup hazelnuts, toasted and chopped

Directions

Cut avocado into ¼-inch cubes and set aside. Rinse halibut and pat dry. Sprinkle lightly with salt and pepper.

Pour oil into a large nonstick frying pan over medium-high heat. When hot, add halibut and cook, turning once, until opaque but still moist looking at the center of the thickest part, about 6 minutes total. Spread marmalade evenly over each piece of fish.

Mound couscous on dinner plates. Place a piece of fish on top of couscous and arrange avocado and orange segments over the fish. Sprinkle evenly with cranberries and hazelnuts.

Serves 4

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Sweet-and-Spicy Bacon https://ladonnarose.com/sweet-spicy-bacon/ Mon, 21 Sep 2020 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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Rustic Apple-Maple Galette https://ladonnarose.com/rustic-apple-maple-galette/ Mon, 07 Sep 2020 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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