Alaskan Wild Duck Barley and Root Veg Risotto Webisode

This Traditional Foods, Contemporary Chef webisode was shot at Howard Luke’s fish camp. We spent five days here.  Howard is very inspirational, his homestead has cabins and cache’s built in the 30’s and 40’s when he and his Mom obtained the land.  There is also alternative energy (wind wind and solar power) and a partnership with UAF to help him maintain his land, and develop his programs to preserve traditional ways.

The interior of Alaska gets up to 90 and 100 in the summer, by contrast it was MINUS 40 in late January when I was up there earlier for business this year.  Summer time is truly a special time up there!

I hope you enjoy this as much as I did preparing it!

 

Salmon Scramble Webisode and Recipe

A new Traditional foods, Contemporary Chef recipe and webisode are up!  This one was filmed at elder Howard Luke’s fish camp in late September off the Tanana River.  I really enjoyed this once in a lifetime experience at his camp and hope you enjoy watching.

If you want to know more about Howard Luke and what he has to teach, I recommend Howard’s book, “Howard Luke: My Own Trail” edited by Jan Steinbright Jackson.

 

Braised Rockfish with Fumet, Vegetables and seaweed

BRAISED ROCKFISH with Fumet, Vegetables seaweed and seal oil

This recipe is based on the Southeast Traditional Foods Contemporary Chef Webisode.  If you don’t have access to some of the traditional Alaska Native ingredients, I’ve listed some substitutions you can try.  The dish should work well for any firm fleshed white fish like cod or halibut.

Photo by Dr. Gary Ferguson

Want to see the video and how I prepared it?  Watch it here  … and see the other videos in our “watch” section.

Photo by Dr. Gary Ferguson

SEAFOOD FUMET (fish broth)
 Fish bones rinsed in ice water until the water runs clear
 (also remove gill plate if cooking head)
 8 oz or 1/2 ea onion, rough chop
 3 stocks of celery, rough chop
 3 cloves of garlic, smashed
 1 gallon of water
 1/2 lemon, reserve to finish

PROCEDURE
1. Bring to a boil, drop to a simmer and cook for 45 minutes.
1. Finish with a fresh squeeze of lemon juice.
2. Strain, reserve liquid.

FINISH THE BRAISING LIQUID
 3 T oil, any good quality cooking oil
 4 oz (1/2 cup) onion, small dice
 4 oz (1/2 cup) celery, small dice
 4 oz (1/2 cup) red pepper, small dice
 1 clove, garlic, minced
 6 oz (3/4 cup) potatoes, small diced
 gallon fumet

PROCEDURE
1. In a sauce pan over medium heat sweat onion, celery.
2. When translucent add garlic and potatoes, stir to keep from sticking.
3. Add stock, bring to boil, drop to simmer for 12 to 15 minutes, or until the potatoes are tender.

FOR THE PLATE UP
 2 T oil, salad or olive
 2-6 oz portions of rockfish, Scaled, with an "X"
scored on the flesh side
 12 oz fumet with vegetables cooked
 1/2 oz yarrow (or other greens -- such as chard or spinach)
 1/2 oz wild parsley ( or other greens -- such as chard or spinach)
 1 tablespoon lemon juice
 2 tablespoons seaweed (can use Hijiki seaweed
or other seaweed from your store)
 2 oz seal oil (the oil can be any high quality oil
or extra virgin olive oil)

PROCEDURE
1. In a medium heat saute pan add oil, sear rockfish skin side down.
2. Press down lightly with spatula to make sure skin sears well.
3. When you notice a hard white line, flip in pan.
4. Add fumet with vegetables, cook for 12 to 3 minutes
5. Finish with seaweed, foraged greens-just wilted.
Plate with fish on bottom, broth and veggies over the top, seal oil drizzled over the plate.

TEDxAnchorage

This past Saturday, I presented on Alaska’s Food Culture at TEDxAnchorage.

Presenting at TEDxAnchorage

My talk included the wealth of indigenous food knowledge, the locally grown movement and the new technologies that are making an Alaskan food culture exciting.  It was a great experience and I was more than inspired by the other talks from fellow Alaskans.   I’ll look forward to sharing the link to my presentation within the month.

Know what's available locally!