Life

Pioneer Potluck: Fall chores, floods and fires

Author’s note: Suggestions by Susan Jordan Fall chores on the farm, where my two brothers, two sisters and I grew up, was a busy time… Continue reading

  • Sep 12, 2017
  • By ANN ‘GRANNIE ANNIE’ BERG
  • LifeFood

Pioneer Potluck: The end of the stinky fish barrel

North Nikiski, 1986-87 A recap of the stinky fish barrel story: Bob and J.T. tried to blow it up — it just blew trees, limbs,… Continue reading

  • Sep 6, 2017
  • By ANN ‘GRANNIE ANNIE’ BERG
  • LifeFood
This August 2017 photo shows “not fried egg rolls” in New York. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP)

Sever egg rolls from the restaurant by making these at home

Who doesn’t love an egg roll? For generations it’s been Chinese cuisine’s No. 1 hit in America. And why not? They’re ubiquitous, they’re fried, they’re… Continue reading

This August 2017 photo shows “not fried egg rolls” in New York. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP)
This 2017 photo provided by The Culinary Institute of America shows a “Cortland Jab” cider cocktail in Hyde Park, N.Y. This drink is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP)

Apple brandy and cider mix with vinegar for a fall cocktail

Most seasons have a signature cocktail. We drink fresh and fruity in the summer, brown and brooding in the winter. But what do we drink… Continue reading

  • Sep 6, 2017
  • By The Culinary Institute of America
  • LifeFood
This 2017 photo provided by The Culinary Institute of America shows a “Cortland Jab” cider cocktail in Hyde Park, N.Y. This drink is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP)
This July 25 photo shows a beef tenderloin that was given a gentle sous vide cooking before being seared on a grill in Houston, Texas, from a recipe for “The Ultimate Reverse Sear” by Elizabeth Karmel. Reverse-sear is a technique where you cook the meat slowly using a low indirect heat and when it is almost done, you sear it over a high direct heat to brown the outside. (Elizabeth Karmel via AP)

For delicious, tender, juicy meat, try a reverse-sear

If you are a meat geek, then you have read about the reverse sear, which has gained popularity in the grilling and barbecue world in… Continue reading

This July 25 photo shows a beef tenderloin that was given a gentle sous vide cooking before being seared on a grill in Houston, Texas, from a recipe for “The Ultimate Reverse Sear” by Elizabeth Karmel. Reverse-sear is a technique where you cook the meat slowly using a low indirect heat and when it is almost done, you sear it over a high direct heat to brown the outside. (Elizabeth Karmel via AP)

Pioneer Potluck: More from the stinky fish barrel

North Nikiski, 1986 First, an update to all the readers that want to know if we are done with the “renovation of the bathroom project”:… Continue reading

  • Aug 29, 2017
  • By ANN ‘GRANNIE ANNIE’ BERG
  • LifeFood

Pioneer Potluck: The stinky fish barrel

At the cabins, May 1986 “Peeuuyouh! Uggh! WHAT is that smell? I smell that every once in a while. WHAT IS IT?” I asked Bob… Continue reading

  • Aug 22, 2017
  • By ANN ‘GRANNIE ANNIE’ BERG
  • LifeFood
(Left to right) Kalista, Shaunzi and Kimbra Clements crouch in a patch of low bush cranberries Aug. 15, 2016 on Tsalteshi Trails’ Wolverine Trail in Soldotna, Alaska during the Harvest Moon Festival. (Clarion File Photo)

Celebrating on this harvest moon

The harvest moon marks the end of the growing season as the full moon nearest the autumnal equinox which marks the start of fall. This… Continue reading

(Left to right) Kalista, Shaunzi and Kimbra Clements crouch in a patch of low bush cranberries Aug. 15, 2016 on Tsalteshi Trails’ Wolverine Trail in Soldotna, Alaska during the Harvest Moon Festival. (Clarion File Photo)
This June 24 photo shows a recipe for kelp noodles and cabbage in Coronado, Calif. This dish is from a recipe by Melissa d’Arabian. (Melissa d’Arabian via AP)

For a deceptively simple cabbage and noodle saute, use kelp

The healthy noodle market is booming, thanks to low-carb fans, and so it’s no surprise that kelp noodles, which used to be a specialty-store item… Continue reading

  • Aug 15, 2017
  • By MELISSA D’ARABIAN
  • LifeFood
This June 24 photo shows a recipe for kelp noodles and cabbage in Coronado, Calif. This dish is from a recipe by Melissa d’Arabian. (Melissa d’Arabian via AP)
This July photo shows Korean-style grilled short ribs in New York. In general, short ribs have to be cooked either low and slow, or very quickly over high heat so that they don’t become tough. This recipe calls for almost flash grilling, just 3 or 4 minutes on each side. (Katie Workman via AP)

COOKING ON DEADLINE: Korean-Style Grilled Short Ribs

Those who love short ribs LOVE them. Those who haven’t cooked them at home before might be a little intimidated by them. Let’s bridge that… Continue reading

This July photo shows Korean-style grilled short ribs in New York. In general, short ribs have to be cooked either low and slow, or very quickly over high heat so that they don’t become tough. This recipe calls for almost flash grilling, just 3 or 4 minutes on each side. (Katie Workman via AP)

Pioneer Potluck: A summary of summer

Ricks Ranch, North Nikiski Seems like summer was not even here and we are on the corner of fall and into winter! The rain has… Continue reading

  • Aug 15, 2017
  • By ANN ‘GRANNIE ANNIE’ BERG
  • LifeFood
This June 2 photo provided by The Culinary Institute of America shows a grilled white pizza with cockles, lemon and kale. This dish is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP)

This pizza captures the taste of New England clam chowder

Fresh shellfish is one of the hallmarks of a good summer vacation, and it is best eaten barefoot with a sea breeze and chilled rose.… Continue reading

  • Aug 15, 2017
  • By The Culinary Institute of America
  • LifeFood
This June 2 photo provided by The Culinary Institute of America shows a grilled white pizza with cockles, lemon and kale. This dish is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP)
An angler fillets his sockeye salmon caught on the Kenai River near the confluence with the Russian River on June 11. Many successful fishermen can their catches to preserve them for the winter. The Cooperative Extension Service has some helpful suggestions to ensure the process is done safely. (Elizabeth Earl/Peninsula Clarion)

Canning your catch

If the fishing is good, it’s important to keep in mind how to preserve salmon for when the fishing is bad. Canning provides a good… Continue reading

An angler fillets his sockeye salmon caught on the Kenai River near the confluence with the Russian River on June 11. Many successful fishermen can their catches to preserve them for the winter. The Cooperative Extension Service has some helpful suggestions to ensure the process is done safely. (Elizabeth Earl/Peninsula Clarion)

Peninsula food hub expands to Anchorage

The Kenai Peninsula Food Hub is expanding its reach to Anchorage with a weekly pickup in Spenard. The new location will open July 8 at… Continue reading

This June 16 photo provided by The Culinary Institute of America shows on-the-go cereal balls in Hyde Park, N.Y. This dish is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP)

Take your morning bowl of cereal on the road

College kids love cereal, and that is an indisputable fact. Even if they don’t love it going in, they’ll probably be hooked by the third… Continue reading

  • Jun 27, 2017
  • By The Culinary Institute of America
  • LifeFood
This June 16 photo provided by The Culinary Institute of America shows on-the-go cereal balls in Hyde Park, N.Y. This dish is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP)

Pioneer Potluck: My family, Estes Park, Bernie and bikinis

Boulder, Colorad0, 1995 Bernie and Ann’s trip to Colorado, continued On our trip to Estes Park, it was so crowded and full of stores, I… Continue reading

  • Jun 27, 2017
  • By ANN ‘GRANNIE ANNIE’ BERG
  • LifeFood
This June 16 photo shows a three-melon soup in New York. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP)

Three Melon Soup is a summer showstopper

Three Melon Soup, a real showstopper, is as much fun to look at as it is refreshing to eat. The key, though, is to start… Continue reading

This June 16 photo shows a three-melon soup in New York. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP)
This June 1 photo shows a berry clafoutis in New York. This dish is from a recipe by Katie Workman. (Sarah E Crowder via AP)

COOKING ON DEADLINE: Summer Berry Clafoutis

One of the great, great, great (three times, that’s how great it is) pleasures of summer is figuring out what to do with all that… Continue reading

This June 1 photo shows a berry clafoutis in New York. This dish is from a recipe by Katie Workman. (Sarah E Crowder via AP)
This May 24 photo shows a strawberry-rhubarb crisp at the Institute of Culinary Education in New York. This dish is from a recipe by Elizabeth Karmel. (AP Photo/Richard Drew)

Summer treat: Hot fruit crisp topped with vanilla ice cream

The crisp, cobbler, crumble, grunt, slump or buckle. What do these all have in common? They are all fruit desserts baked with a sweet “pastry”… Continue reading

This May 24 photo shows a strawberry-rhubarb crisp at the Institute of Culinary Education in New York. This dish is from a recipe by Elizabeth Karmel. (AP Photo/Richard Drew)
This June 11 photo provided by The Culinary Institute of America shows Sri Lankan crab curry in Hyde Park, N.Y. This dish is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP).

Try crab curry from Sri Lanka that’s exploding with flavors

As any fan of celebrity chef Anthony Bourdain knows, food is more than raw ingredients. To understand a bowl of noodles or a perfectly formed… Continue reading

  • Jun 20, 2017
  • By The Culinary Institute of America
  • LifeFood
This June 11 photo provided by The Culinary Institute of America shows Sri Lankan crab curry in Hyde Park, N.Y. This dish is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP).