Well I know its been a while since my last blog. I have a great excuse though- I just had a baby. Not myself, that would be amazing, but Emily and I had Sam on Thanksgiving Day. Also, a few friends of mine Scott, Kim, Jeremiah, and myself started up a local produce delivery bridging Anchorage Restaurants to the Matanuska Valley Farms. So far about 7 restaurants are on board. So when you go to your local restaurant, ASK FOR LOCAL. Ask what local products they carry or feature.

Tomorrow we get to take Sam home. So I hope to get a recipe blog out this week with Spicy Alaska Salmon rolls, Roasted Artichoke Dip, and we will see what comes in this weeks box. Time to go change a diaper. Until next time Eat, drink, and Think Local.

Happy November to all,

Well, it's been a busy week here at the Delicious Dave Manor- cooking classes at people's homes got under way. Taste of Tuscany was the menu of choice for a 14 person party. The day before the event, my client Patty and I shopped at Sagaya, Natural Pantry, and Brown Jug Warehouse for our delicious treats. I showed Patty different cooking applications with products she had always wondered about. We also picked out some wonderful wines from the Tuscany region.

The day of the event, I brought all my tools, music, secret ingredients, and energy to have a fun night. Guest started arriving around 6:00pm and grabbed glasses of wine. As they entered the open style kitchen with an island in the middle, everyone gathered around to participate and watch. I started passing out cutting boards and knives. The sound of chopping and slicing began. Next thing I knew, there was conversation flowing, old school Italian music off in the distance, aromas filling the air, and guests making the appetizers together. It was a blast. Four courses later, everyone had smiles on their faces and felt more confident in their cooking skills. I will post the menu and the recipes after the next paragraph.

Then it came........ My partner Emily and I had been toying around with an idea of getting our supply of red meat for the winter. After meeting a bunch of farmers in the past month, I called Todd at Pitchfork Ranch-Bison Products of Alaska and ordered an elk. Todd, (thanks again for delivering it) delivered the beautiful quarters yesterday. I set up two long tables on saw horses, sharpened all my knives, readied the vaccum packer, and chilled the beer. (Big shoutout to my dad Tim for his tools; without it I would have been up a creek without a paddle) My friend Scott showed up with his kids just in time to start breaking down the sides. Instead of taking it to a butcher to have it broken down and packaged, I went back to my culinary roots and did it myself. I thought this would bring more respect to the animal. Although it was a huge job, it was so gratifying and amazing. The meat had beautiful color and nice fat. We started at 12:30 and finished up at 10:30pm. For dinner, Em and I cut two NY Steaks of it and put them on the grill. Just salt and pepper. Oh my......it was freakin' delicious. I'm so pleased with the purchase. At $5.00 a pound, we have a freezer full of grass fed (Todd grows his own hay), no hormone and no antibiotic elk. Woo-hoo. I have a slide show of the day's butchering.

Well, we're off to see a movie...enjoy your day. Here is my menu and recipes from the Taste of Tuscany.

* * * * * * * * * * * * * * * * * * * * * * * * * * *

Taste of Tuscany
November 5, 2008
Chef Delicious Dave

Appetizer
Assorted Olive Bar

First Course
Fagioli All’uccettco on Rosemary Crustini
(white bean ragout on a rosemary crouton)

Second Course
Fettuccini con Pesce alla Pistacchio Mente Pesto
(wide noodle with pistachio mint pesto and
seared halibut)

Third Course
Costata D’angello alla Riduizone Balsamico, Tartufo Blanco and Pecorino
(roasted rack of lamb with a balsamic glaze and white truffle orzo)

Fourth Course
Panna Cotta
(milk custard with fresh berries)

******************************************************

Tagliatelle con Pesce alla Pistacchio Mente Pesto
Serves 2

Ingredients

12oz Halibut, skin off and cut in two pieces
2T olive oil
2 cups fresh basil leaves, packed
¼ cup mint, packed
½ cup freshly grated Parmesan-Reggiano or Romano cheese
¼ cup extra virgin olive oil
¼ cup vegetable oil

¼ cup pine nuts roasted
¼ cup pistachio nuts roasted
3 medium sized garlic cloves, minced
tt salt and pepper
8oz Tagliatelle pasta

Preparations

1.First, let's make the pesto by adding basil, mint, garlic, pine nuts, pistachio, and parmesan cheese in a blender. Pulse it for a couple seconds to grind up. Then turn it on puree and slowly pour in the olive oil and veg oil until desired paste consistency. Season.

2. Put in bowl and set aside until later. Put a sauce pot of water on high for the pasta. Add a sprinkle of salt to the water.

3. Heat oven to 400F. Get a sauté pan hot with oil on high until you have reached smoking point. Put seasoned halibut down and sear until a deep golden brown is present. Flip over carefully and place the pan in the oven until the halibut is cooked.

4. Once you have placed the halibut in the oven, put the pasta in the water. It should take 10-12 minutes depending on the pasta. Just cook until it is al dente. Check on the halibut so that you don’t overcook it. Drain the pasta and put back in the pot. Add the pesto a little at a time to the pasta and fold it in carefully until the desired flavor is there.

5. Place the pasta in the center of the plate with the halibut on top. Enjoy

*************************************************************************

Costata D’angello alla Riduizone Balsamico, Tartufo Blanco and Pecorino
Serve 2

Ingredients

1T oil
1, 14oz Rack of Lamb
Tt Salt and Pepper
1c Balsamic Vinegar
2c Orzo
½ T White Truffle Oil
1ea Pecorino Cheese

Preparation

1. Set your oven at 400f. Heat a sauté pan on high with oil in it. When it reaches smoking point, put the flat part of the rack down in pan and sear until golden brown. Flip it over and place in oven until medium rare. 10min.

2. Put your balsamic vinegar in a sauce pot. Bring to a boil, then to a simmer. Reduce until it resembles a syrupy consistency. Remove from heat and reserve.

3. Boil water with salt in a sauce pot and cook orzo until al dente. Strain and put back in sauce pot. Drizzle truffle oil over and fold in pecorino.

4. When the lamb is done, take it out of the oven and let rest for about 5 minutes.

5. Put the orzo on a plate and drizzle balsamic around it. Place cut ribs of lamb on top and eat.

*******************************************************************

Panna Cotta with Raspberries and Figs

Ingredients
1 cup whole milk
1 tablespoon unflavored powdered gelatin
3 cups whipping cream
1/3 cup honey
1 tablespoon sugar
Pinch salt
2 cups assorted fresh berries

Directions
1. Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.
2. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat.
3. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.
4. Spoon the berries and figs atop the pannacotta and serve.

*************************************************************

Remember to always Eat, Drink, and Be Merry!

Hello foodies, food lovers, and people who like to eat food,

I'm excited to get this week's box from Glacier Farms; eating with the seasons is great. As a chef, the variety of produce during seasons can vary, which forces me to be more creative. It widens the spectrum of recipes for these ingredients and results in limitless possibilities!

Last night I had my first aurora chase of the season. At about ten o'clock I saw a nice band of lights over Anchorage. Adrenaline overtook my body right away. Running into the house scaring my pregnant partner, I yelled "They're out, they're out!" Em said, "Who's out?" "The lights are, the northern lights are out!!!!" She put her boots on as I put the coffee pot on. I then packed the car with all the necessities- boots, jackets, gloves, tripod, music, and of course the camera. Emily and I drove to Hatcher's Pass and met up with my friend Jeremiah to watch the lights. They weren't dancing by the time we got there, but there was plenty of color, stars, and cold air. We made it home by 2:00am with Emily sleeping soundly in the passenger seat. A night of excitement and good old Alaskan winter fun.

So, after that bone cold experience, it's time to make some wintertime food: Turnip and Leek Soup with Croutons; Braised Chicken in a Chipotle Tomato Sauce using Alaskan Onions; and a lunch favorite- Coleslaw with a Honey Mustard Dressing.


* * * * * * * * * * * * * * * * * * *
Turnip and Leek Soup
serves 4

2T oil
1ea Turnip, Large peeled and diced
1ea Leeks, medium slice thin and wash well
1.5c Onion, yellow diced
1/2c Celery, chopped
2T Garlic, minced
6c Chicken or Vegetable Stock
tt Salt and Pepper

1. Get a stock pot or sauce pan hot with oil and sweat/saute turnips, leeks, onion, celery and garlic.

2. Add the stock. Bring to a boil, then turn down to a simmer. Season lightly with salt and pepper.

3. After the veggies get soft, put a hand blender in the pot and puree until smooth. You can also use a blender.

4. Season to taste. Turn off the heat and make the croutons.

Croutons
4-6 slices of bread, crust removed and diced small
2-3T butter

1. Place butter in saute pan and melt. Add bread cubes to butter. Lightly stir the bread so all the pieces are evenly coated.

2. Turn the heat to med-high and brown all sides evenly. If it gets too hot, turn it down to medium.

3. Place croutons in soup and eat.

********************************************************

Chipotle and Tomato Braised Chicken with Alaska Onions
serves 4

3T oil
1ea Whole chicken, broken down into quarters
1/2ea onion, chopped
3ea garlic cloves, chopped
1ea can of dice tomato, regular
1ea, chipotle, canned in adobo sauce
1c chicken stock
tt salt and pepper

1. Heat saute pan with oil until it reaches smoking point. With flame on high to keep the pan hot, place chicken seasoned with salt and pepper skin side down until seared or browned. Flip and do other side.

2. Place chicken aside on a plate. On medium, sautee onions and garlic until aroma, then add diced tomatoes, chipotle and stock to pan and bring to a boil. Be careful with the chipotle. If you want it hot, then let it break up in the sauce. If you want keep it mild, let it boil for about ten minutes and discard.

3. After you reach a boil, add the chicken. Bring to boil again and place in oven for 10-15 minutes until chicken is cooked. Place chicken on plate and reserve.

4. Place all ingredients (except chicken) in a blender and puree. Season to taste. Put the sauce on a plate, place the chicken on top. Eat with rice or tortillas.


Coleslaw with Honey Mustard Dressing
serves 4

1/2ea Cabbage, finely shredded
2ea Carrots, fine shredded
4ea Green onions, chopped fined
2tsp Salt
1/2c Mayonnaise
1T Honey
1T Dijon Mustard
tt Salt and Pepper

1. Combined the finely shredded cabbage, carrots, green onions, and salt in a bowl. Set aside.

2. In a small bowl add mayonnaise, honey, and mustard. Season to taste. If you need more mustard zing, add a little bit at a time, until you like it. If you need it sweeter, add more honey. Its up to you, you're the chef.

3. Combine veggies with dressing and toss.

* * * * * * * * * * * * * *

Alright, have a great Halloween and eat tons of candy. (Responsibly!)

Remember to Eat, Drink and Be Merry.

Here is a creamy, heavy warm potato and turnip winter dish.

**********************************************
Au Gratin Potatoes with Layers of Turnip.
Serves 4-6

4-6 Yukon Gold Potatoes, Sliced thin
1ea Turnip, peeled and sliced thin
1qt. Heavy cream
3c Parmesan, fresh grated
2tsp Nutmeg, fresh grated
tt Salt and Pepper
1ea 8x8 Pyrex or pan

1. Put oven at 375f. Slice thin( you can almost see the outline of your finger through the potato or turnip) the potato and turnip on a mandolin or by knife.

2. First bottom layer of potato should look like roof tiling (barely overlapping). Put a sprinkle of salt, pepper, nutmeg and spread a little bit of Parmesan evenly on top. Then put a layer of turnip the same way, and season with salt, pepper, nutmeg, and Parmesan. Alternate this until you run out of ingredients.

3. Don't forget to season between layers. Pour the heavy cream on top of the potatoes. Let it go down the side and start to go in between the layers. Give a minor shake to distribute through the potatoes.

4. There should be a little layer of cream coating the top. Put tin foil over the pan, and place it in the oven for 30 minutes. Uncover and check with a knife to see if it goes through smoothly to the bottom.

5. Sprinkle Parmesan cheese on top and keep uncovered. Brown in for about 10 minutes. Now it's ready to eat!

Hello again. Well, I thought the pick up for the Glacier Farms box was today, Thursday, but it was Wednesday. Alright, its time to get off the Road Life and back with Real Life. Now I'm one day late in freshness. The box was impressive. Not for the sheer size of the turnips, but for how nice all the veggies looked. Now you might be thinking, "All produce doesn't have to look perfect, it's about the taste and flavor." I couldn't agree more. But everything still looked great. The carrots are sweet and they're going in a fresh juice concoction. Mmmmmm. Nice work Arthur.

Anyway, I'm going to try a few simple recipes and get back to all of you tomorrow. In the meantime....Eat, Drink, and Be Merry!

Well, hello there food enthusiasts. Sorry I have been absent the past few weeks. I'm back and I have been bit by local food. The past few weeks I have been out in Palmer and the surrounding areas to meet and talk with some farmers, and I can't believe the amount of potatoes I've seen! The mound had to have been 16-20 feet tall and wide! Amazing!!!!! I met Todd at his Bison Ranch and was in the middle of 60+ bison. So so cool. They were getting a little rambunctious (which was nerve racking), but if you just kick snow at them, they move back. It was nice meeting so many farmers and seeing where my food comes from. Thanks Amy!

On my journey in the Matanuska Valley I met Arthur with Glacier Farms. He has started up a year round CSA box. This week I'm getting my first box. I'm excited to get some Alaskan veggies. Its great to be eating with the seasons. Your mood changes, the nutrients couldn't be any fresher, and it makes it that much more enjoyable to cook. Not that it wasn't fun before, I love it every time. But knowing where your food comes from or knowing who grew it is like going to a restaurant where the chef comes to your table, talks to you, and makes you feel important.

It all started this summer while I was on tour with Jack Johnson. I would call up farms a few days ahead of time and order produce, meats, cut flowers, dairy, etc. I got more compliments on the food when 75% of it was local food. Most of the lettuces and peppers and such were picked that very morning. I didn't need to add many spices or tricks because the produce was so delicious simple. I realized how starved I had been for fresh local produce!

Take the time and source out local produce when you can. You will see the difference. Now on to recipe ideas.

Here are some simple side dishes for your main entrees that will show up in your Glacier CSA and Full Circle CSA boxes. We are going to concentrate on the roasting/baking procedure. First, Roasted Brussels Sprouts with White Truffle Oil and a Drizzle of Orange Juice. Second, Cauliflower Roasted with Curry and Third, Apple and Pear Crisp.

* * * * * * * * * * * * * * *

Roasted Brussels Sprouts with Truffle Oil and a Drizzle of Orange Juice
Feeds 4-6

1# Brussels sprouts, cut in half and cleaned
2T veggie oil
tt salt and pepper
4 drops white truffle oil
1/2 ea orange
tt salt and pepper

1. Heat oven to 400F. Toss the sprouts, oil, salt, and pepper together. Place on a sheet pan and put in oven.

2. In ten minutes, they should be soft and slightly brown. Place in a bowl and toss in the rest of the ingredients. Taste and season if you need.

*********************************************

Cauliflower Roasted with Curry

1 head of cauliflower, cut into florets
3T veggie oil
2T curry powder
tt salt and pepper

1. Heat oven to 400f. Place all ingredients in a bowl. Toss until coated evenly.

2. Place on a sheet pan and roast for about 10 minutes. It should have a slightly brown color and be soft.

3. Check for flavor and adjust if you need. I sometimes add lime zest or juice. Also a touch of cayenne, cinnamon, cumin, coriander, or allspice makes it nice.

************************************************

Apple and Pear Crisp
Feeds 10

Crisp
1/2c butter
1c brown sugar
1/2 sugar
1ea egg
3/4tsp salt
2.5c flour, unbleached
1c sour cream
1tsp vanilla
1c apple, peeled and sliced
1.5c pears, peeled and sliced

Crumble
1/4c butter
1c sugar
1tsp cinnamon

1. Heat oven to 350f.
2. Cream the butter and sugar. (paddle or whisk until it turns fluffy)
3. Add in the egg and mix until combined. Add flour and salt, alternating in thirds with the sour cream.
4. Put in apples and pears until just mixed.
5. In a Cuisinart or by hand, mix the Crumble ingredients until crumbly.
6. Place the batter with apples and pears into a greased 9x13 Pyrex or metal pan.
7. Evenly put the crumble on top and bake for 45 minutes. Delish!

Seared Chicken Breast on a Roasted Tomatillo and Cherry Tomato Sauce
with a Lemon Cucumber Relish and Wilted Green Chard on Garlic Hummus

That's what we just had for dinner.

Emily, my partner, said she was coming home to make dinner. But I was in the mood to create something new in the kitchen. With this week's Full Circle Farm box having tomatillos and lemon cucumbers, my mind went racing. I have been on a Mediterranean kick lately, so I bridged the sweet flavors of the lemon cucumber, tomatillo, and cherry tomatoes (from the last box) to make this explosive flavorful dinner.
********************************************

Seared Chicken Breast on Roasted Tomatillo and Cherry Tomato Sauce
with a Lemon Cucumber and Green Onion Relish

2ea chicken breast, cut in half lengthwise
3ea tomatillo
1/4ea onion, yellow large slices
1ea garlic clove
10-15 cherry tomatoes
3T olive oil
tt S&P

1. Heat oven to 375F. Heat oil in a pan until hot. Put seasoned chicken breast side down and sear until a golden crust appears.
2. Flip chicken breast over and put tomatillos, onion, garlic, and cherry tomatoes around the sides and toss pan to coat all vegetables in oil.
3. Put pan in the oven and roast until chicken is done and the veggies have shriveled and are a small golden color. Depending on the thickness of the breasts, this should take 7-10 minutes.
4. In the meantime, you can make the hummus and relish, and saute the chard.
5. When chicken is done, put the breast on a separate plate. Put all the veggies in a Cuisinart or blender and blend until smooth. (There will be moisture in the pan, use it. It has great flavor).
6. Adjust the seasoning by adding salt and pepper. A little sprinkle of sugar may be needed to blanket some of the acidity.
7. Pour the sauce on the plate and place the chicken on top.
************************************

Hummus

1can Garbanzo beans
2ea clove garlic
1ea lemon, juiced
1/2c-1c olive oil
tt S&P

1. Place beans, garlic, and lemon juice in blender. Blend on high for 4 or 5 seconds.
2. Open top of the lid to pour oil in while its running. Slowly drizzle it in until you have reached a smooth consistency . You might not need all the oil. Season and put aside.
3. You want the the hummus to be a bit on the garlicky/lemony side because we'll be putting plain sauteed chard on top of it.
****************************************

Sauteed Chard

4-5 leaves of Chard, chopped medium size
2T olive oil
tt S&P

1. Heat oil in a saute pan. When oil is hot, add chard and saute until al dente. Season with salt and pepper.
*****************************************

Lemon Cucumber and Green Onion Relish

1ea Lemon cucumber, small diced
3ea green onion, same size as cukes
2ea basil leaves, minced up
1/2tsp rice wine vinegar
tt S&P

1. Mix everything in a bowl, season and place on top of chicken.
*****************************************

To plate the dinner: Scoop a spoonful of hummus on the plate and place the chard on top. Put a spoonful of the tomatillo sauce next to the hummus, and the chicken on top of the sauce. Drizzle the relish on top the chicken. My favorite was a little bit of everything in one bite.

This weekend is my 3oth birthday. Celebrating it with food and friends is what's going down. I'll talk to you all after the festivities with stories and recipes. Until then eat, drink, and be merry.

Happy Friday everyone! Today I'm going to concentrate on two veggies from the Full Circle Farms box. The first is baby bok choy and the second is romano beans.

First- the baby bok choy. If you haven't already used it, it's time. The choy (we're on a first name basis), especially baby bok choy, is fun. The presentation of its natural state- small and cute- is cool, but it has a neutral flavor and will take on any flavor you match with it. We're going to grill it.

* * * *

Grilled Baby Bok Choy with Garlic Butter

1. Get your grill hot. Discard any discolored leaves, and wash well.
2. Cut the baby bok choy in half and coat with a tiny bit of vegetable oil. Season to taste with salt and pepper.
3. Place face down on the grill. Leave it for about 2-3 minutes. If, after 2-3 minutes, you see that the leaves are charring, move it away from the hot spot in the center to the cooler sides of the grill. The vegetables have already started to cook with the heat, and we want to be careful to not overcook them.
4. After you achieve some nice grill marks, flip and leave them for 1-2 minutes. Remove from the grill.
5. Melt 1-2 Tablespoons of butter with 1 tablespoon of garlic in a saute pan on the stove.
Let it simmer for a few seconds to bring out the flavor of the garlic.
6. Pour the garlic butter on the grilled bok choy and serve.

For dinner last night, I served the Grilled Baby Bok Choy with Grilled King Salmon drizzled with a Raspberry Beurre Blanc and Steamed Short Grain Rice. Recipe for the Raspberry Beurre Blanc follows.

Raspberry Beurre Blanc (to be served with Grilled King Salmon)

1T veg oil
1/2c Raspberries (Check your backyard. You or your neighbor might have a bush. They are
perfectly ripe now)
1tsp garlic, chopped
1tsp onion, yellow chopped
1/2c white wine or sparkling wine
2T heavy cream
3T butter
tt salt and pepper

1. In a sautee pan, heat the oil on high. When the pan is hot, add the garlic, onion, and the raspberries. Saute for 15-20 seconds.
2. Add the white wine and cream.
3. Reduce the liquids by half. This should take between 3-5 minutes.
4. Turn off the heat and stir in the butter.
5. Season to taste with salt and pepper, and serve over grilled king salmon.

* * * * *

Now lets play with the Romano Beans. These are cousins of the Haricot Verts and the Green Beans, and are equally delicious steamed, braised, sauted, or roasted. Today we will prepare Braised Romano Beans with Maple Bacon.

Braised Romano Beans with Maple Bacon

As the photos show, cut or pinch off the stem at the end of the bean. Leave the pointy ends on for presentation purposes.

12-14 Romano Beans
2ea Bacon, thick slices chopped
1T onion, chopped
1T garlic, chopped
1/2c chicken stock
tt s&p

1. Heat a saute pan on high on the stove. Put the bacon in the pan and let it render until the fat starts to appear in the pan.
2. Add the garlic and onions.
3. Once you can smell the wonderful aroma, throw in the beans and saute for another minute or so. Turn the heat down to med high.
4. Add the stock and simmer over medium high until the liquid is almost gone. Toss in a teaspoon of butter at the end to coat the beans. Season and serve.

* * * * * *

As a final note, I specialize in Home Interactive Cooking Classes (Also known in the science community as HICC. Just joking.) Perfect for couples or for a group of friends who want to learn how to cook delicious new foods in the comfort of their own home or who just want to have an improptu dinner or appetizer party with a live chef. Email me at akcaterer@gmail.com or call 907.230.7687 . It's a good way to cure those rainy day blues.

Meanwhile....eat, drink, and be merry!

Full Circle Farm came through again with yet another beautiful box. Here are a few quick menu ideas for your freshy fresh....

***********************
Grilled Pork Chops with a Chipotle Peach Relish

2ea Peaches, small dice
1/2ea chipotle, in adobo sauce (can)
1/4c Red Onion, small dice
1/8c garlic, chopped
2T Red Wine Vinegar
1/4c Chicken Stock
tt Salt and Pepper
oil

1. On the stove, heat a small sauce pot on high. Drizzle oil on it until the bottom is coated.
2. When it reaches the smoking point (when smoke appears from the oil), drop in the garlic,
onions, chipotle, and the peaches. Stir frequently and turn the heat down to
medium flame.
3. After a minute or so of stirring, add the liquids and let it simmer down until it is
almost dry. Kill the flame and season. Put spoonfuls on your chops. Mmmmm...

*************************************
Yellow Tomato and Mozzarella Salad with a Sherry Vinaigrette on a Bed of Romaine

1ea Yellow Tomato
1ea 3oz Fresh Mozzarella
5ea Basil Leaves, chiffonade (long thin slices)
4ea Romaine Leaves

1. Wedge the tomatoes as little as you can make them. (Remember- presentation is
important!) Start by quartering them.
2. Cut nice thin slices of the mozzarella.
3. Wash and cut the romaine into bite size pieces. Place on a large plate.
4. Layer the tomato and mozzarella together on top of the romaine.
5. Drizzle the vinaigrette from the instructions below on top of the tomato and mozzarella.
Top with the chiffonade of basil.

Vinaigrette:
1/4c Sherry Vinaigrette
1tsp Dijon Mustard
1tsp Garlic, chopped
1tsp Shallot, chopped
1tsp Honey
1/2-3/4c Vegetable oil
tt Salt and Pepper

1. Put all ingredients in blender but the oil. Blend. Drizzle in oil while blending
through the top. Add enough oil until the flavor is perfect. Season
with salt and pepper.

2. Drizzle on top of the tomatoes and mozzarella.

*************************
Roasted Beets and Steamed Carrots with Garlic or Ginger Butter

1ea Beets, large
6ea Carrots, sliced in half length ways
Oil
tt Salt and Pepper
1T Garlic or Ginger, chopped
2T Butter
tt Lemon, zest

1. Put oven at 400f. Cut the beet in half, coat with oil, and season with salt and pepper. Place on
sheet pan and roast for half an hour or so.
2. Steam the carrots. If you don't have a steamer, you can make one by placing a grill in a sautee pan and adding a small amount of water to the pan. Bring to boil.
Put cover on top and minutes later (depending on size of carrot) they should be done.
3. When the beet comes out of the oven, let it cool for ten minutes and peel.
4. Melt butter over a low flame with either garlic or ginger. Let it simmer for a few seconds and
kill the heat.
5. Place warm carrots and beets on plate and drizzle the butter on top.

****************************
I'll get back to you all soon with more ideas. But for now, enjoy your box contents, eat, drink, and be merry!

I'm finally back home after the last half of Jack Johnson's tour. It ended wonderfully, and everyone seemed to be pleased with the whole summer's menus. Meeting folks like Ben Stiller, Jimmy Buffet, and Frodo Baggins (Elijah Woods), I felt like I was living inside People Magazine. Being able to make menus, get local food from every city, and have a budget where any menu can happen, was a culinary dream come true.

I had a few ideas to end the last couple of dinners with a BANG!!! Having all of Brushfire Records management there, Jack and Kims Family, Pro Surfers, and more, the food and presentation had to be at it's best. Some appetizers were: Sushi/Sashimi, Black Figs with Boursin cheese and prosciutto, Fresh Fava bean spread with Aged Extra Virgin Olive Oil on a baguette, Tuna Tartare on Fried Wonton, and Honey Butter Crostini with Sonoma Goat Cheese and Pomegranate Jelly.
friend of mine in Anchorage wanted a menu idea that would entertain our tongues and bellies, yet have the ability to promote healthy skin and hair. Your skin and hair really enjoy Zinc, Iron, and Vitamins A & B. Liver and Cod Oil are good supplements but there are few people that enjoy a nice helping of Liver and Cod Oil. I've made up a moderately easy menu that should take less than an hour to prepare.

Grilled Flank Steak with a Parsley and Basil oil

Sauteed Rainbow Chard

Roasted Carrot with Ginger puree.

You will need for 2 people:

Steak:
1ea Flank steak
1/4c Parsley
1/4c Basil
3eaGarlic cloves
1T Dijon Mustard
1T Lemon Juice
1/4c White Wine Vinegar
3/4c Canola Oil (any neutral oil will do, safflower, veg, etc)
tt Salt and Pepper

1. Get your grill nice and hot.
2. Season the flank with salt and pepper.
3. Place the flank on the hot grill and start the grilling process.
4. While the flank is on the grill, put all the ingredients but the oil in a blender
and blend.
5. When you have a smooth puree, add the oil and combine. It should have a thick
consistency.
6. Go back to the grill. You should have a nice crust on the side facing down (4-5
minutes).
Flip and grill the other side. After 4-5 minutes it should be medium rare. Take
it off and let sit for 5 minutes to rest. Thin slice it against the grain and
toss in the oil or just drizzle on the flank.

Chard:
1bunch Rainbow Chard
2ea Garlic Cloves, chopped
1/4c Red Onion, diced
2T Apple Cider Vinegar
2T Canola Oil
tt Salt and Pepper

1. Clean and cut the bottom off the stalks of the chard. Cut the chard in thirds,
then in thirds the other direction.
2. Heat a sautee pan on high on your stove top. Add the oil and when you see a
little smoke come from the oil, add the chopped garlic and diced onions. Stir and
when you smell the wonderful aroma, add the chard.
3. Stir for a second or two and then add the vinegar. Let it steam for 15 seconds,
add salt and pepper and enjoy!

Carrots:
8ea Carrots
1T Ginger, chopped
2T Oil
tt Salt and Pepper
1/8c Butter
1/2c Milk

1. When you get the grill going, set the oven at 400F.
2. Cut the carrots in thirds or fourths depending on size. Coat them with oil,
ginger, salt, and Pepper.
3. Roast until they are soft enough to smash.
4. When they come out of the oven, place them in a bowl and proceed like you are
making mashed potatoes. Add the milk a little at a time so you don't make a soupy
mess. Season when you're done.


Today we get another fruitful box from Full Circle Farms. I'll post another menu idea once I receive it. Until next time- Eat, Drink, and Be Merry

Good morning to all,

Once again, the Santas of Full Circle Farms have delivered us yet another beautiful box. So those Garlic Scapes don't sit and lose life, make breakfast potatoes with them. Its easy, here's the recipe:

Breakfast Potatoes with Garlic Scapes
2T veg oil
2 ea potatoes
1/4 of yellow onion
6 ea garlic scapes
tt salt
tt pepper
tt Sriracha Hot Chili Sauce

*tt means to taste, what you think is enough

1. Get a medium saute pan on the burner and heat slowly. Quarter the potato and slice thin. Set aside and hold. Julienne (sliced thin and long ways) the yellow onion. Take the scapes and cut a small dice or 1/4 of an inch length of the scapes, until you get to the bulb, and cut those in half. Cook the bulbs or save for garnish.

2. Turn the heat up on the pan to between medium heat and high and drop the oil in.
When the oil heats up, put the potatoes in and stir until they are well coated. Let sit for 30 seconds and stir. Do that for a couple of minutes, then add the scapes. You might have to adjust your heat for more/less depending on your BTU or heat output. Saute until the potatoes are tender. Remember to scrape the bottom of the pan with a wooden spoon to get all the delicious fond or crust off the bottom.

3. Add the onions for the last two minutes to saute them and bring out their sugar. When the onions are soft and slightly caramelized and the potatoes are done, place on a plate. Drizzle a design on the plate with the Sriracha Sauce. Time to eat.

This afternoon I will write a recipe for a Grilled Yellow Peach and Red Plum salad with red onions, feta and a balsamic reduction.

Until later, eat well.

Friends and Culinary Artists,

Here it is- a glimpse inside an Alaskan Chef's adventures. My purpose through this blog is simple. I want to inform you on how to use your CSA produce, local farmer's market produce, and whatever else you may find in our local grocery stores. It is also a chance to read stories and see the menus I'm currently preparing for my backstage catering with Jack Johnson.

Here is a brief history on myself:

After graduating from the Culinary Institute of America in Hyde Park, NY, in 1998, I came back to Anchorage and worked at Jens' restaurant. Then I took a quick flight across the pond to Germany where I worked for about a year and tried to learn German. Not so much. (Worked is a lie, more like 3/4 travel and 1/4 work.) Then it was back to Anchorage where I resumed work at Jens. If you can work at one of the best restaurants, why not do it again? I got another year under my belt working with Jens and a few head chefs that I attribute a lot of my culinary knowledge from- Mike Scopplitte and Brett Knipmeyer (of Kinleys.)

I decided to try surfing, so a move to San Diego was needed. My buddy Jerry and I jumped into my '73 VW Bus and did the infamous Alcan (Alaska Highway.) 2 weeks later, I bought my longboard and got a job with Behind the Scenes Catering, having no idea who their clients were. Little did I know I was going to head chef their backstage kitchen at Chula Vista Coors Amphitheater, cooking for acts like Ben Harper, James Taylor, Neil Young, Dave Matthews, etc. All my favorite musicians were standing in front of me eating my food. That sparked an idea. I thought- how can I travel with these musicians, cook for them, and see the world? That's when Dega came around, a traveling catering company that works for acts like Bob Dylan, John Mayer, Neil Diamond, and Dave Matthews. I sent in resume after resume for 3 years.

In the meantime, I came home and worked at a wonderful fishing lodge, NewHalen Fishing Lodge, in Nondalton, Alaska. After two summers there feeding anglers, I got an offer to fly to Rome, Georgia, and cater a deer hunt for 10 days with one of the clients, Bill. That chance took me closer to my dream of tour catering. Rome was only 6 hours from Knoxville, Tennesse, where homebase for Dega Catering was. I did the drive in order to finally meet face to face with the owner, Hollis. She was an amazing person. You could feel her good energy and happiness right away. After chatting about Alaska, food, and so on for about an hour and a half, she offered me the job! So now I work with Dega, and am currently on the road with Jack Johnson- my dream tour. After only two years with them, I have worked for Cirque du Soliel, The Fray, WWE (World Wrestling Entertainment), Justin Timberlake, and now Jack.

I'm on my break right now from the first leg of the tour which took us from Indiana, Tennesse (Bonnaroo), Ohio, Michigan and Wisconsin, over the Atlantic to Europe visiting Portugal, Spain, United Kingdom (London, Birmingham, Newquay, and Manchester), France, Germany, and Netherlands. What a trip so far! Stories to come of road life in my next blog.

To keep it short and sweet, I will give you some of my menus from a few cities to show you what we serve and the kinds of recipes and ideas that I will be sharing with you in the future.


* * * * * * * * * * * * * * * * * * * * * * *
The Hague, Netherlands July 13th, 2008
Dinner
Soup: Roasted Corn Chowder
Appetizer: Sashimi of Ahi Tuna and Seared Scallop
Appetizer: White Wine Steamer Clams with Riesling and Tarragon Beurre Blanc
Entree: Grilled Skirt Steak with a Roasted Jalapeno, cherry tomato, garlic, cilantro, and parsley
puree
Entree: Seared Northern Rockfish with a Mango, mint, lime salsa
Vegetable: Grilled Broccolini with chive butter
Vegetable: Ginger Roasted Baby Beets
Starch: Cilantro Lime Rice
Salad: Crispy Red Butter Leaf Lettuce with fennel, red onions, shaved parmesan, and a fig balsamic vinaigrette.
Imported Cheese Board
Smoked Fish Platter
Artisan Breads
Assorted Desserts
* * * * * * * * * * * * * * * * * * * * * * *

This is an average dinner menu that we offer as a buffet for the artist and their crew. I have also taken on the challenge of getting fresh, local, organic, and sustainable produce, dairy, meats and baked goods from local farms in each city we travel to. It makes the difference in so many ways. First, it helps the communities to buy the local goods, rather than buying from a supermarket that has it's meats and produce flown in from all over the world. Second, it reduces our carbon footprint. And most importantly, the flavor, quality, and nutritional benefit of produce that was cut from the ground hours is far superior. Wow. Presentation is easy when all your food is naturally beautiful. I love my job.

Here is a recipe that you can use for tonight. We will start off slow so you can get used to my recipe style. If you got a Full Circle Farms CSA box this week you received beets. This can be a side dish to go with your dinner, or you can just add this to your salad.

* * * * * * * * * * * * * * * * * * * * * * *
Roasted Beets with a Blueberry Balsamic Vinaigrette

Beets, 4ea
Oil, 2T (safflower, peanut, canola..something to take heat)
salt, tt (to taste)
black pepper, tt

Vinaigrette:
Balsamic Vinegar, 1/4 c
dijon mustard, 1T
honey, 2 T
garlic, 1T
dry thyme, 1tsp
dry basil, 1tsp
blueberries, 1/4c
oil (veg), 3/4 c
salt, tt
pepper, tt

1. Set the oven to 400F. Cut the stems off your beets. (Save the greens. If they have life left, add them to a salad or saute them with garlic.) Coat the beets with the oil until they are all shiny. Season with salt and pepper, place on a sheet tray and roast them until they feel like a ripe avocado. 30-50 minutes depending on their size.

2. To make the Vinaigrette, place all the ingredients but the oil in the blender . Blend until it is one smooth liquid. Slowly pour in the oil through the top of the blender until you get a thick consistency. Season with salt and pepper. Set aside.

3. When the beets come out of the oven, let them cool down. Peel the roasted skin off carefully. I eat them with the skin on, as I like the extra fiber. Pour only enough vinaigrette on the beets to coat them. Save the extra dressing for another day.
* * * * * * * * * * * * * * * * * * * * * * *

I hope you enjoy this, it's one of my favorite quick veggies.
Until next time, cheers!