Category Archives: Cooking

Mulled Cider

Nothing says “the holidays” like spiced booze. Here’s a recipe I came up with last week when we went trick or treating with our son and some family friends. This recipe has no alcohol in it but add a glug of your favorite spirit and you’re good to go!

Mulled cider

Ingredients:

  • 1/2 gallon apple cider or juice
  • 3 strips of orange peel
  • 3 strips of lemon peel
  • 3 slices of fresh ginger
  • 5 or so peppercorns
  • 4 or so allspice berries
  • 3 cardamom pods
  • 4 or so whole cloves
  • 1-2 cinnamon sticks
  • 1/2 tsp. grated nutmeg

Directions:

Place all ingredients into a saucepan. Cover and bring to a boil. Turn down heat and simmer for an hour or two. Pour into a thermos and enjoy while out in the cold!

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Lowbush Cranberry Tart

The holidays are nigh and it’s time to get creative in the kitchen! Last year for Thanksgiving I served a cranberry curd tart offered up by The New York Times. It was tangy and sweet but the recipe was burdensome, from the peeling of the hazelnuts to pressing the cranberries through a sieve. I thought I’d do my own version for this year’s Thanksgiving table using my own handpicked lowbush cranberries.

Cranberry Tart by Alaska Knit Nat

I opted for a vanilla wafer crust and made a couple of other changes. You can of course use store-bought cranberries and this recipe would turn out just as vividly red and delicious. This is a great alternative to the often-overlooked cranberry sauce.

Harvesting Anchorage: Lowbush Cranberry Marmalade | This is a delicious cranberry orange jam recipe that's perfect for Christmas and holiday gifts for teachers, friends and family. Recipe from Alaskaknitnat.com

Cranberry Tart

Inspired by The New York Times recipe

Cranberry Tart by Alaska Knit Nat

Ingredients for the crust:

  • 60 vanilla wafers
  • 1/4 cup sugar
  • 1/3 cup melted butter

Ingredients for the curd:

  • 12 oz. lowbush cranberries (store bought is fine)
  • 1 cup sugar
  • 1 orange
  • 1 stick of butter
  • 2 eggs plus 2 egg yolks

Directions for the crust:

Preheat oven to 350 degrees F. Place wafers in a food processor and pulse until finely ground. Place in a bowl with sugar and melted butter and stir till combined. Press the crumbs into a pie pan. Bake for 10 minutes and set aside for later.

Directions for the curd:

Peel the orange with a vegetable peeler and juice the orange. It should be about 1/2 cup of juice. Place juice, peels, cranberries and sugar into a saucepan. Bring to a simmer and let cook for about 10 minutes, stirring occasionally, until berries are popped and softened. Press the berries with the back of a wooden spoon now and then.

Remove the peels and place the mixture into a blender. Blend until smooth. You should have about 2 cups. Pour back into the saucepan with the butter and stir until butter is melted.

Whisk the eggs in a small bowl. Add 1/2 cup or so of cranberry mixture to the eggs to temper them, then mix the eggs back into the saucepan.

Heat over medium-low heat, stirring frequently, until mixture is thickened and nearly bubbling, about 10 minutes. Let mixture cool completely. You can place the curd in the fridge overnight, if you’d like.

Spread the cooled cranberry curd into the pie pan and bake at 350 degrees F for 10 minutes. Let cool.

Cranberry Tart by Alaska Knit Nat

Squash and Spinach Ravioli

Sometimes a dish is too good to blog. I’m so busy eating it I don’t think to photograph it. But then some dishes are so good that I have to make them two days in  a row just to blog about it.

Last night a friend came over so I could show him how to make ravioli. I winged the filling by using ingredients I already had: delicata squash, frozen chopped spinach, cottage cheese and pecorino Romano cheese.

Squash and spinach ravioli | DIY fresh pasta recipe from Alaskaknitnat.com

These tender, flavorful morsels were so good, I just had to make them a day later and share them with my best friend, Kelly.

Squash and spinach ravioli

You will want/need a pasta rolling machine for this recipe – or a wine bottle and a lot of patience.

Serves 3-4

Ingredients for the dough:

  • 2 cups all-purpose flour
  • 2 eggs + 1 yolk
  • 2 tablespoons milk
  • pinch of salt

Ingredients for the filling:

Squash and spinach ravioli | DIY fresh pasta recipe from Alaskaknitnat.com

  • 1 medium delicata squash (sub pretty much any other kind of squash here)
  • 1/2 cup frozen chopped spinach, thawed
  • 1/2 cup cottage cheese (sub ricotta if you’d like)
  • 1/2 cup grated pecorino Romano cheese
  • 1/4 teaspoon nutmeg
  • 1 clove of garlic, minced
  • 2 teaspoons olive oil
  • salt and pepper to taste

Directions:

Preheat oven to 400 degrees F. Cut the squash in half lengthwise. Cut each half in half. Scoop out the seeds and rub all over with olive oil. Season lightly with salt and pepper.

Place on a cookie sheet and bake for 45 minutes or until flesh is pierced easily with a fork. Remove from oven and cool.

While squash is cooling, make the dough. Place the flour in a large mixing bowl and make a well in the center. Add the eggs, milk and salt to the well and whisk together, slowly incorporating the flour until a shaggy dough forms.

Remove from bowl and knead on a floured surface for a couple of minutes. The dough should be smooth and elastic. If it is too wet, add more flour. If it’s too dry, add a little more milk. Continue to knead for a few more minutes, then wrap the dough ball in plastic wrap and let sit for 30 minutes.

Squash and spinach ravioli | DIY fresh pasta recipe from Alaskaknitnat.com

Heat a small pan with the olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Place into a medium mixing bowl.  Squeeze as much of the liquid out of the spinach as you can and add to the bowl. Scrape the squash into the bowl and add the rest of the filling ingredients. Mix with a fork until well combined. Set aside.

Set up your pasta roller and put it on the biggest setting. Take a palm-sized piece of dough and pat it flat. Run it through the pasta roller one time. It may be tough but it’s ok to press it through unevenly. You’ll be using this largest setting to knead the dough for you.

After the first time through, fold the dough in half and run it through again. Continue folding the dough and running it through four or five more times. Now advance your pasta roller to the next setting and run the dough through once.

Squash and spinach ravioli | DIY fresh pasta recipe from Alaskaknitnat.com

Continue narrowing the roller and running the dough through once each time until it’s your desired thickness. Each pasta maker is a little different. With my KitchenAid roller I go to setting 6.

Lay your dough on a lightly floured surface or drape it on a bamboo clothes drying rack while you finish the other pieces of dough.

Squash and spinach ravioli | DIY fresh pasta recipe from Alaskaknitnat.com

Now it’s time to assemble your ravioli. First, put a salted pot of water on to boil. Take one strip of pasta and place 1 teaspoon of filling across the bottom of one side, about one inch apart with a 1/2-inch space from the edge.

Squash and spinach ravioli | DIY fresh pasta recipe from Alaskaknitnat.com

Fold the long side of the dough in half over the filling and start pressing lightly all around, pushing out air as you go. Press around all the filling so the pasta sticks to itself.

Using a pastry scraper or pizza cutter, cut your dough into individual ravioli. Be sure to cut the long edge because the cutting actually seals the pasta.

Squash and spinach ravioli | DIY fresh pasta recipe from Alaskaknitnat.com

Boil your ravioli in two batches. Once the pot returns to a boil, simmer the pasta for just a few minutes until it’s al dente. I like to take a ravioli out of the pot and cut off a corner to test the doneness.

Squash and spinach ravioli | DIY fresh pasta recipe from Alaskaknitnat.com

Use a large slotted spoon or spider to remove the ravioli from the pot. Place into shallow serving bowls. Top with a little butter, good olive oil, more pecorino Romano cheese, and a generous amount of freshly ground pepper. Serve with green beans and Italian sausage.

Squash and spinach ravioli | DIY fresh pasta recipe from Alaskaknitnat.com

Baked Tortellini Skillet

I’m cutting to the chase with this recipe. This baked tortellini skillet has all the flavors of lasagna without the cumbersome noodle wrangling. Plus the cheese from the tortellini adds some extra flavor to the overall dish.

This is a perfect weeknight meal!

Baked tortellini skillet | a weeknight meal by Alaska Knit Nat

Baked tortellini lasagna

Serves 4-6

Ingredients:

  • 6 oz. dried cheese tortellini
  • 6 oz. cremini mushrooms, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 10 oz. frozen spinach, thawed and drained
  • 2/3 cup whole milk cottage cheese
  • 1 cup shredded mozzarella
  • 1 cup freshly grated Pecorino Romano or Parmesan
  • 2.5 cups marinara
  • salt and pepper

Directions:

Preheat oven to 375 degrees F. Place a large pot of salted water to boil and cook the tortellini three minutes shy of their recommended cooking time. Set aside.

Meanwhile, heat the oil and butter in a 12-inch oven-safe pan. Add the mushrooms and a pinch of salt. Sauté until the moisture is evaporated and the mushrooms start to brown, about 5 minutes. Set aside.

Mix together the cottage cheese, 2/3 cup mozzarella, 2/3 cup Pecorino Romano, and salt and pepper to taste.

Coat the bottom of the pan with 1 cup of marinara. Toss in the tortellini and spread out evenly in the pan.

Next add the cheese mixture, spreading it out with a rubber spatula. Layer on the mushrooms, then another 1.5 cups of sauce. Top with remaining cheese.

Bake for 30 minutes until bubbly and slightly browned. Serve with Italian sausage and a simple garden salad.

Baked tortellini skillet | a weeknight meal by Alaska Knit Nat

 

Smoked Salmon Dip with Kelp Pickles

I recently read a story about a Juneau-based company that made food out of kelp. I was immediately intrigued by the idea. One of the best dishes I’ve ever eaten was when I spent a summer in Kodiak and a Chinese woman prepared braised fresh kelp for me.

Barnacle uses bull kelp to make salsa, spice blends and pickles. Their Instagram account displays gorgeous photos of Southeast Alaska along with how they prepare their products and what to serve with them.

Their dill kelp pickles are tangy, slightly sweet and, well, of the sea. What a perfect ingredient to add to a smoked salmon dip.

Smoked salmon dip with Barnacle brand kelp pickles | a delicious appetizer that will wow your dinner guests | recipe by Natasha Price of Alaska Knit Nat

This dip comes together in no time and is a real crowd-pleaser. Impress your dinner guests by revealing its secret ingredient — wild kelp!

Continue reading Smoked Salmon Dip with Kelp Pickles

Homemade Pancetta

Now that summer has come to a close, my family takes to the kitchen to stock up for winter. Blueberry jam, cranberry marmalade, crabapple sauce are some of what we use with our annual harvest, but lately my dad’s been experimenting with bacon and pancetta.

If you haven’t been introduced to my father, he is the owner of Sausage Mania, a website with thorough tutorials on sausage making, lox, pesto and more. Here’s a photo of the Sausage Meister in action:

He hasn’t added pancetta to his site yet so I thought I’d take this opportunity to post on his behalf.

Continue reading Homemade Pancetta

Cucumber chickpea salad with lime dressing

Tonight was supposed to be leftovers night, but I just wasn’t feeling it. I wanted to cook something using the ingredients on hand. We had leftover chili and tortillas so I decided on chili enchiladas. That’s a heavy dish and as with most Mexican-style dishes I never know what type of vegetable to serve on the side. Broccoli? Cole slaw? Naw.

I rifled through the fridge and found an English cucumber, feta and some limes. I had chickpeas in the pantry. Yes….this could be something.

This salad was the perfect palate cleanser to the heavy enchiladas. The bright lime dressing cut through the spicy, cheesy sauce and left me licking the salad bowl.

You can opt to not fry the chickpeas, but that added crispiness was a wonderful touch.

Cucumber chickpea salad with lime dressing | a recipe from Alaska Knit Nat

Cucumber chickpea salad with lime dressing

Serves 4

Cucumber chickpea salad with lime dressing | a recipe from Alaska Knit Nat

Ingredients:

  • 1 can of chickpeas, drained
  • 1 english cucumber, cut into small pieces
  • 1/4 cup chopped green onion
  • 1/4 cup chopped cilantro
  • 2 tablespoons fresh lime juice
  • 3+ tablespoons good olive oil
  • 1/4 cup feta crumbles
  • salt and pepper

Directions:

Coat the bottom of a medium sauté pan with olive oil, about 2 tablespoons. Heat over high flame. Remove as much moister as possible from the chickpeas by putting them in a salad spinner.

When the oil is hot, add the chickpeas to the pan and fry them for about 7 minutes, stirring occasionally, until they are golden and crispy. Turn off heat and let chickpeas cool.

In a medium bowl, add the cucumbers, green onion, cilantro and feta.

In a small bowl, whisk together the lime juice and 3 tablespoons olive oil. Add salt and pepper to taste.

When chickpeas are cool, add to the rest of the salad. Just before serving, whisk the dressing together and toss into the salad.

Cucumber chickpea salad with lime dressing | a recipe from Alaska Knit Nat