Kitchen Unnecessary: The Alaska Series

 

I love this time of year for all its merriment and excitement but I also delight in the start of a new year. The time to reflect on the gifts of a year nearly passed, to attempt to decipher lessons learned and use those to anticipate what you’ll discover and dream for in the coming year. As I’ve gotten older I have been less quick to jump to the goal making in order to take adequate time to feel gratitude and pride for the year nearly passed.

This year, hands down, the thing that has given me more delight, pride and excitement has been our outdoor cooking and adventure project, Kitchen Unnecessary. We just celebrated our one year mark, launched our 4th and 5th episodes and was gifted the award for Best Food Video from Saveur Magazine. It’s been a great year.

This past September our team traveled to the remote town of Cordova, Alaska. I’ve yet to find the words adequate in their expression of what this trip has meant. I always hate that copout but I assure you I’m trying. Watch the series and I think you’ll understand why.

I also wanted to share more images from the trip. All of the photos were captured by my husband, Gabe. 

 

The first day we went fly fishing with Nelly and Michael Hand from Drifters Fish. My form was less than ideal and we ended up not even getting a nibble but lucky for us Nelly packed the cooler with fish they caught on their boat so we didn’t starve. Note to self: always bring back up fish if you want to be sure to eat lunch.

Also, notice how sunny it is in Alaska. We’re told it’s not always like that but I think they are lying. You guys, I’m barefoot on the beach in Alaska and loving every minute of it.

 

The second day we went into the woods with Raven Madison, our local expert and guide. We found Nagoonberries, low and high bush cranberries and a few late summer blueberries. We also scaled a mountain for Chicken of the Woods mushrooms and found ourselves in the middle of a moose hunt.

Because I just had to get close to the salmon we went on Nelly and Michael’s boat to see their catch. And then it was off to the feast.

Menu:

Moose Meatballs with Low Bush Cranberry Sauce and Smoked Cabbage

Alder Smoked Cured Salmon Salad with Heirloom Tomatoes, Smoked Corn and Whipped Shallot Cream

BBQ Chicken of the Woods Mushroom Pizza

Grilled Salmon and Wild Mushrooms

Grilled Salmon with Preserved Lemon Herb Sauce

Wild Rice Pudding with Nagooneberry Sauce

 

For all the recipes head to KitchenUnnecessary.com

Print

Wild Rice Pudding with Nagooneberry Sauce

I grew up never knowing what “rice pudding” was. In our family it was called “milk rice” and we served it for dinner. Now I know and still sometimes it’s dinner. Here it is the perfect end to our wild feast.

In this version we use wild rice in place of white rice and gently simmer the sweet creamy rice over a low flame and serve with a simple sauce of Nagooneberry. It’s warming, satisfying and so simple to make.

Substitute blackberries, marionberries, strawberries or raspberries for the Nagooneberries.

Ingredients

2 tablespoons butter

1 1/2  cups wild rice

salt

½ cup brown sugar

3 cups milk

1 cup cream

1 vanilla bean, split

1 cinnamon stick

1 ½ cups Nagooneberries

¼ cup sugar

Instructions

Set a small dutch oven or stock pot on a grill grate set over coals or low flame. Add butter to the pot and melt. Stir in the rice and sauté until completely coated in the butter and it smells lightly toasted. Add a hefty pinch of salt.

Carefully stir in the sugar, milk, cream, vanilla bean and cinnamon stick. Bring to a simmer then cover. Gently simmer until the rice is tender and the pudding has thickened, about 1 hour.

In a small skillet add the Nagooneberries, sugar and cinnamon stick. Bring to a simmer over low flame and cook until the sugar dissolves and the sauce thickens just slightly, about 10 minutes.

Serve over the rice pudding.

Thanks for supporting our adventures this year. We can not wait to bring you more in 2019.

 

Special thanks to our partners who made the Alaska Series possible:

Stanley

Barebones Living

Alaska Airlines

Filson

We are so honored to work with some of the best companies around. These adventures would not be possible without them. They are wonderful supporters of our crazy dreams and wild adventures.

 

 

 

 

  • 6 Comments /
  • Permalink

Pumpkin Spiced Candied Walnuts with Bittersweet Chocolate

*This post is in partnership with California Walnuts. I am thrilled to be working with them on a series of posts that will be popping up here throughout the next year. I can not wait to share with you all sorts of walnut-laced recipes. Thank you so much for supporting the brands that support the work I do in this space. I am so fortunate to work with some amazing companies.

You guys, I’ve done it. I have fallen victim to the pumpkin spice craze. But here me out. Well, I guess I don’t really have much of a case except that I love it. The warmth that comes from a blend of cinnamon, ginger, nutmeg and clove is exactly what I want in everything right now. Yes, I’ll drink it in my coffee. Absolutely I’ll have it in my yogurt. You want me to eat it with my cereal? No problem. Totally into it. Should I toss buttery walnuts with a sweet pumpkin spiced coating and then slather in chocolate? The answer is YES! So while I know that pumpkin spice anything is basically internet gold, let me assure you that this pumpkin spice is here for genuine enjoyment.

Our beautiful walnut halves start with a sweetened and spiced frothy egg white mixture. The addition of the egg white gives a crisp, crackly sweetness that I can’t quit. We then toss those warm candied walnuts in melted bittersweet chocolate then shower flake salt over top. Because that’s who we are.

The season of giving and gathering is among and these are perfect for such occasions. A large batch of these addictive sweets is thrown together quite quickly and make the perfect hostess gift for all those holiday shindigs right around the corner. Tuck a few in a pretty bag or jar with a ribbon and then be the favored guest at all the parties. Just be sure to save plenty for yourself because self-care is important too.

Print

Pumpkin Spiced Candied Walnuts with Bittersweet Chocolate

Ingredients

1 egg white

1/2 cup / 100 grams sugar

4 cups / 560 grams walnuts

3 teaspoons pumpkin spice (recipe below)

1 teaspoon sea salt

200 grams bittersweet chocolate, melted

Flake salt

Instructions

Preheat your oven to 350°F and line a baking sheet with parchment paper.

In a large bowl whisk the egg white until frothy. Add the sugar and whisk to combine. Stir in the walnuts, pumpkin spice and salt. Mix well.

Add the nut mixture to the prepared sheet pan and roast for 10 minutes. After 10 minutes stir well and continue to roast until the nuts are deeply toasted and smell delightfully fragrant.

While the walnuts are roasting melt the chocolate in a large bowl set over a pot of simmering water.

Toss the candied almonds in the melted chocolate and stir well to coat.

Return them back to the sheet pan, shower with flake salt then chill for 20 minutes in the fridge.

Keep any uneated walnuts in a well sealed container. These beauties will keep for up to 3 weeks.

Pumpkin Spice

4 teaspoons cinnamon

2 teaspoons ginger

1 teaspoon ground cloves

1 teaspoon freshly ground nutmeg

Combine all the spices in a small bowl and store in a well sealed container for up to 3 months.

  • 6 Comments /
  • Permalink