Well, well, almost a year has gone by from my last entry. I thought I have a unique experience to share again with all you. Please excuse myself i have to warm up my typing digits and brain.

Yesterday I landed in Barrow, Alaska. Top of the world, baby!!!! At a tropical -27F it felt perfect. Getting off the plane (737, not a small crop duster thank god), we proceeded to the front of the plane. Noticing that there was no jet way, just the outdoors. Not like in Palm Springs were you get off and immediately smell flowers and palms. This was more off an instant nose hair freeze. Still not as bad as you would imagine. I could only wonder what these two little baby Parakeets were thinking when they felt the cold. Yes, Parakeet. An elder was sitting next to me, who had these two birds for her grandchildren. Funny, traveling far north with tropical birds.

I get in, meet Ray my driver and his pregnant girlfriend Susan. As we left the airport it was still sunny, but sunset was approaching.

*****Update****** Pick up first food delivery 1:03 pm -35f with wind chill -50F****update*****

so he asked if I wanted a quick tour of everything. Being so stoked to be there I said, "Hell yeah". So we cruised around from east to west. Only to have all the backseat windows to be fogged up. So when its -35f outside and you have three people breathing inside a car, it tends to fog up. So needless to say Barrow looked like a foggy inside window. We stopped out at the point, (Point Barrow, the furthest north place in North America) snapped a few photos of the sunset and off to the hotel or home for the next five weeks.

Well today sure felt like a promising day towards spring, here in Alaska. Hello, hello. I know its been a long, long, time since I last wrote. So when people say your time is precious when you have a child, they aren't lying!

So I have made a huge move to the Mat-Su Valley. Being closer to the farmers and ranchers will allow me to jump right in and make the AK ROOT SELLER project a success. For those of you who didn't know, my friends Kim, Scott, and I have start a business that delivers local produce from the Alaskan Farms to the Restaurants. I have a strong passion for this idea and it could help out Alaska's food security issues. So far I have met great farming families and the restaurants are thrilled with their winter products. Don't worry I'm still catering and doing cooking classes. I will be touring once again for the month of April. This time it will be with Neil Young. I'm so stoked, but its going to be a grueling month. I will keep you update through the month.

For some menu ideas...... I did a Sunday Brunch Menu for one of my favorite client, Meet Me For Lunch. First coarse was Pommegranate Mimosas. (Pomosas) Second Coarse was French Toast Appetizer with Sauteed Apples and Maple Syrup Cream Cheese. Third Coarse was Open Faced Frittata McMuffin with Feta, Green Onions, Mushrooms, Bell Pepper, and Sage Sausage Patties. The Fourth coarse was Poached Pears with a Spiced Red Wine Reduction. The cooking class group I had for this menu was great. It took us about 4 hours and it was a great way to spend a Sunday mid-morning. Until next week Eat, Drink, and Be Merry.

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French Toast with Sauteed Apples and a Maple Syrup Cream Cheese

Yield 2

2ea Slices of Bread (any kind)
1ea egg
1/4c milk
1ea apple
1cup Cream cheese
1/2 cup Maple Syrup
3T Butter
tt S and P

1. Heat a sauté pan with 1 Tablespoon of Butter and place the sliced apple in and saute until a little tender. Reserve on a plate
2. Whip up the room temperature cream cheese and mix in maple syrup. Set aside after whipped well.
3. Heat a sauté pan up with butter. Whip together egg and milk. Dunk each slice of bread in mixture and start to sauté on both sides. When golden brown your done.
4. Place French toast on plate, then place 2 dollops of the cream cheese mixture on, and place apples on top.

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Open Faced Frittata McMuffin with Sauteed Spinach and Breakfast Sausage

Yield 2

4ea Eggs
½ cup Milk
1T onion
1T bell pepper
¼ jalapeno
1T green onion
1ea english muffin
2c Spinach
2T butter
8oz breakfast sausage
2 slices Cheddar Cheese
tt salt and pepper

1. Heat oven to 350
2. Saute onion, pepper, jalapeno, and green onion. While its sautéing whip together eggs, milk, salt and pepper. Take pan off flame and mix in the egg. Place pan in the oven for 15 minutes
3. Check to make sure its all cooked. Should be firm to the touch.
4. Saute spinach with butter. Set aside.
5. Toast the English muffin.
6. Get a pan oin the stove over med-high heat and sear 4 2 oz breakfast Sausage.
7. When frittata is done, place spinach on English muffin, a slice of frittata on top of the spinach and then cheese on top of that.
8. Place the sausage next to the McMuffin

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Poached Pears with Raspberry Yoghurt and Triple Berry Sauce
Yield 2

1ea Pear
4cups Red Wine
1cup Orange Juice
1ea Star Anise
2ea Cloves
1T Cinnamon
1cup Yoghurt (plain or flavored)

Triple berry sauce
1cup Frozen berry blend
1/4cup sugar
11/2 cup water

1. Bring to boil wine, water and spices. Peel and core pears. Simmer for about 20-30 minutes. Take out of liguid and drain
2. Boil water and berries with the sugar for 5 minutes.
3. Strain and puree.
4. Slice the pear in half. Then Slice thin. Pour ¼ cup of yoghurt in middle of plate. Smooth out to make nice flat circle. Fan out pear on top of yoghurt.
5. Drizzle triple berry sauce around and enjoy.

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.

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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)

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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

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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.

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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.

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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.


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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.

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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.

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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.

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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!