Baked Alaska Dreams

August 14, 2009

While on our Alaska cruise last month, we ran into many lovely iterations of the classic dessert: Baked Alaska.

Baked Alaska on Holland America Line

Here’s Master Chef Rudi’s “Hats Off” Dessert–the chocolate-and-cherry-ice-cream-filled Baked Alaska we enjoyed during the Signature Master Chef’s Dinner on Holland America Line’s M.S. Veendam. We all donned tall chef’s hats while the serving staff paraded around the dining room clanking pots and pans, tossing bread onto our bread plates, and serving up generous portions of this luscious dessert.

It was a fun experience, with serious food that included such options as Lobster Bisque, Oxtail en Croûte, Duck Breast à l’Orange, and Wild Mushroom Strudel.

24 Hours in Anchorage

August 13, 2009

After our inspiring and inspired week-long cruise of Alaska, which ended in Seward, we took a motor coach up to Anchorage to check out that city and spend the night at the world-renowned Hotel Captain Cook. We were expecting a lot, since Anchorage is the state’s largest city, with a population of 277,638 people or 42% of the state’s population, and an area nearly the size of the state of Delaware!

We’d been up early for our 8:15 a.m. disembarkation, and the bus ride lasted about two-and-one-half hours over hilly terrain, so we needed some fortification by the time we had checked in and gotten our bearings.

The hotel’s helpful clerk suggested we try a real neighborhood hangout for lunch–Humpy’s Great Alaskan Alehouse–which bills itself as “An Original Alaskan Bar & Grill for beer lovers by beer lovers.” It’s named for the humpback or pink salmon, which travels up Alaskan rivers each summer.

According to the desk clerk, it’s also known for its Halibut Tacos.

Anchorage Sunflowers

Sounded good, so we strode a few short blocks, passing by sunflowers the size of your head in an atmospheric downtown vegetable patch and cabbages the size of basketballs in an ornamental garden. Guess that’s what 20 hours of summer sunlight per day can do!

Juneau Cabbages

We also saw massive yellow and green zucchini and baseball-sized white onions at the Anchorage Market & Festival: A Downtown Summerfest, one of Alaska’s largest open-air markets, open Saturdays and Sundays.

Anchorage Farmers\' Market

By one o’clock, the dark interior of Humpy’s was hoppin’, so we opted for a table on the sunny patio. Here’s me doing the tourist thing with the menu. A table of townies gathered behind us–note the Sarah Palin look-alike over my shoulder, complete with upswept hair and oversized fashion glasses.

Braiden at Humpy\'s

Here’s Humpy’s signature dish–Halibut Tacos. I had one, which was delectable (lots of jalepeños!) and came with a side of chips and freshly made salsa. It was plenty enough for my appetite; Spencer held out for two and finished every last bite. A glass of Giesen Sauvignon Blanc from New Zealand for me and two locally produced Midnight Sun Kodiak Brown Ales for Spencer completed our hearty, healthy, and satisfying lunch in Anchorage.

Humpy\'s Halibut Tacos

Top-10 Cruise Ship Questions

August 11, 2009

Mountains in Glacier Bay National Park

We’re still experiencing happy flashbacks from our Alaska cruise, trying to hang onto that carefree holiday  spirit as long as possible.

One of the funniest moments was when Eric, our ship’s vivacious cruise director, shared these Top-10 Cruise Ship Questions as part of our disembarkation session.

I hope you enjoy them as much as we and the other passengers did.

Top-10 Cruise Ship Questions

10. Do these steps go up and down?

9. Will I get wet on the snorkeling tour?

8. How do I know if the photos in the photo gallery are mine?

7. What time is the midnight buffet?

6. Does this elevator go to the front of the ship?

5. A cruise passenger on the M.S. Veendam looking up at the mountain overlooking Juneau: So what elevation are we at?

4. What do you do with the ice carvings after they melt?

3. Has this ship ever sunk?

2. Is the water in the toilets fresh or salt water?

1. Does the crew sleep on board?

A 267-Pound Matzo Ball, Oh My!

August 10, 2009

You just gotta see this photo of a world-record-breaking matzo ball made in (where else?) New York City.

Remembering Beautiful Bo-Bo

August 10, 2009

Bo-Bo

It hardly seems possible that it’s been five years since our fabulous feline friend, Beauregard (Bo-Bo) Johnson passed on at 4:35 p.m. on August 10.

And to this day, every time we drink a glass of wine, we clink our glasses twice in his honor. So here’s thinking of you, Sweetheart. You are in our hearts forever and always!

Bo-Bo 2

Bo-Bo Johnson, November 22, 1988-August 10, 2004

Spotlighting Sips and Apps

August 9, 2009

Please read my latest Taste column in today’s Seattle Times Pacific Northwest magazine. It highlights the contributions made to the local cocktail, restaurant, and bar scene offered by two amazing women: celebrity chef, cookbook author, and “bar chef” Kathy Casey and restaurateur/bar owner and “soothsayer of the city’s zeitgeist” Linda Derschang.

Kathy’s recipe for Sake Sangria is also a keeper. Wish I had a pitcher right now!

Awe-Inspiring Alaska

August 6, 2009

Late Tuesday night, we arrived back from an inspiring and inspired seven-day cruise to Alaska on Holland America Line. We began with a day in Vancouver where we were wowed by the Vancouver Art Gallery’s current exhibition of Dutch masters (including “The Love Letter” by Vermeer) and some amazing modern photography exhibits.

The Interior at Coast Restaurant

Dinner at Coast Restaurant, part of the Glowbal Collection, was a fabulous experience. Recently relocated from Yaletown to downtown on Alberni Street, the new space pulses with action as the kitchen pumps out dishes and the youngish patrons and hot-pants-clad female servers in the bar add their own form of entertainment.

We had a ring-side seat overlooking the action at the raw-seafood bar, the wood-burning oven, and parts of the dining room. Our server was a real pro, who royally regaled us with seafood galore.

Here are a couple of photos from our cruise. . .the heat waves and high temperatures in Seattle and Portland proved lucky for us, as they brushed aside the clouds of a week earlier and allowed us wide-open vistas of calving glaciers and mountain peaks.

Braiden in Ketchikan

Braiden making the shopping rounds in our first port of call–Ketchikan.

Mendenhall Glacier

Kayakers in front of Mendenhall Glacier, minutes from downtown Juneau.

Margerie Glacier Calving

Margerie Glacier, the “star” glacier in Glacier Bay National Park & Preserve, in full calving mode. We were lucky to experience this several times during our two hours of viewing this glacier.

Johns Hopkins Glacier

And a breath-taking view of the Johns Hopkins Glacier in all its grandeur.

Mountains in Glacier Bay

Stunning mountain vistas in Glacier Bay.

Brunching at Cafe Campagne

August 4, 2009

Smoked Salmon at Cafe Campage

Cafe Campagne is one of those places that carries you back to your favorite bistro in Paris, whether you’re seated in the main dining room watching the bartender (or tendress) mix Kir Royales, to the right of the entryway where tourists navigate the steep sidewalk outside the big picture windows, or outside at the cozy cafe tables along Post Alley.

For brunch, I’ve always loved the House-Cured Salmon Gravlax, Salmon Rillettes and Demie-Baguette. It’s served with a fennel, red onion, and citrus salad, but I always order a small field-green salad as well. I figure you never can eat too many greens, and I like the contrast of the salad’s crunchy textures and bitter flavors with the lush salmon.

Lamb Burger at Cafe Campagne

Spencer opts for the Lamb Burger with Balsamic-Grilled Onions, Roasted Peppers, Aïoli, and Pommes Frites, a recipe from my “Pike Place Market Cookbook” that I chose as my Recipe of the Month back in March, 2009.

Saturday Lunch at Chinook’s

August 1, 2009

Although those of us who are lucky enough to live in downtown Seattle can quickly enjoy views of Elliott Bay if we hoof it down to the Waterfront, sometimes I get a hankerin’ for views of a working marina along with the freshest seafood.

When that happens, for Saturday lunch, we head over to Fisherman’s Terminal and Chinook’s at Salmon Bay, a member of the Anthony’s Homeport chain of restos. According to the restaurant’s Web site, “Fisherman’s Terminal has been the base of the North Pacific fishing fleet since 1913 with over 700 commercial fishing vessels calling it home.”

Here’s the view you’ll see outside the floor-to-ceiling picture windows from one of many dock-side tables.

Chinook Exterior

The food isn’t bad, either. Meals start out with a basketfull of just-baked foccacia bread redolent with garlic and herbs.

Chinook Chowder

I often opt for a bowl of the Manhattan (tomato-based) clam chowder and a spinach salad. Sometime, perhaps this winter when it is cold and gray outside and no longer bikini season, I’ll split the difference and try a bowl of half New England (cream-based) chowder and half Manhattan. Sounds yummy.

Chinook Trout

Spencer chose the Whole Blackened Idaho Trout served with green beans and roasted potatoes.

Chinook Interior

We always enjoy the exposed ceiling and simple architecture at this bustling restaurant, which really allows the seafood on the plate and water-filled views outside to shine.

Buckwheat-Honey Pancakes with Mascarpone Cream and Ice-Wine Peaches

August 1, 2009

Buckwheat and Mascarpone Pancakes

Buckwheat-Honey Pancakes with Mascarpone Cream and Ice-Wine Peaches

Varietal: Dessert Wines or Sparkling Wines

Serves 4

These healthy pancakes become decadent thanks to the additions of cardamom-scented mascarpone (Italian cream cheese) “lightened” with whipped cream, and peaches flavored with Okanagan-produced Ice Wine. You can make them now, during the height of fresh peach season, or use frozen fruit during the winter months. Pair the pancakes with the leftover Ice Wine or a slightly sweet Champagne or sparkling wine for a truly unforgettable Sunday brunch treat.

Ice Wine Peaches

3 to 4 ripe peaches, peeled and sliced into bite-sized pieces, or 3 to 4 cups frozen peach slices, defrosted
1 cup good-quality Ice Wine

Mascarpone Cream

1 cup mascarpone cheese
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cardamom
1/2 cup whipping cream, whipped to stiff peaks

Buckwheat-Honey Pancakes

3/4 cup all-purpose flour
3/4 cup buckwheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
2 large eggs
1 to 1 1/2 cups plain soy milk or whole milk
2 tablespoons melted butter or canola oil
1 tablespoon honey
1 to 2 tablespoons vegetable oil

1. At least 2 hours before you plan to serve, make the Ice-Wine Peaches. Place the peaches in a medium nonreactive bowl with a lid, pour the wine over the fruit, and stir gently. Cover and let stand for 2 hours at room temperature or overnight in the refrigerator.

2. To make the Mascarpone Cream, in a medium bowl using a whisk, whip the mascarpone until smooth and lightened. Add the sugar, vanilla, and cardamom, and whisk until well blended. With a spatula, fold in the whipped cream. Use immediately or cover and refrigerate.

3. Preheat the oven to 200 degrees. Line a rimmed baking sheet with parchment paper.

4. In a large bowl, sift together the flours, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, 1 cup of the soy milk, the melted butter, and honey. Make a well in the center of the dry ingredients and add the liquid ingredients, whisking until almost smooth (only a few lumps should remain). If needed, add additional soy milk until the mixture reaches the proper consistency.

5. Heat 1 tablespoon of the oil in a large skillet or griddle (nonstick works well for this) over medium-high heat. When the oil is hot but not smoking, spoon the pancake batter into the skillet in the desired amount. Cook until bubbles appear on the surface of the pancakes, 2 to 3 minutes.

6. Turn and cook until the pancakes turn light brown on the underside, 1 to 2 minutes more. Repeat with the remaining batter, adding more oil as necessary. Transfer the cooked pancakes to the prepared baking sheet and keep them warm in the oven until serving.

7. Divide the pancakes among 4 plates, divide the Mascarpone Cream over the pancakes, and top with the peaches.

Cook’s Hint: The peaches are good on other things besides pancakes. For a simple and elegant summer dessert, serve them over good-quality vanilla ice cream or frozen yogurt and pound or angel-food cake. Make an extra batch of peaches during the summer, freeze, and defrost for a taste of summer during the long, cold winter!

Recipe reprinted from Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia (Wiley, $34.95) by Braiden Rex-Johnson.

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