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Levinsohn - Whats Cooking, Alaska? : 100 Recipes from Alaskas Favorite Chef

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Book:
Whats Cooking, Alaska? : 100 Recipes from Alaskas Favorite Chef
Author:
Levinsohn / al
Publisher:
Sasquatch Books
Genre:
Books / Home and family
Year:
2011
City:
New York, Alaska
Rating:
4 / 5
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Whats Cooking, Alaska? : 100 Recipes from Alaskas Favorite Chef: summary, description and annotation

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Emphasizing regional ingredients with a gourmet slant, superstar Chef Al Levinsohn offers the ultimate resource to cooking Alaskan style. Arranged like a dinner menu, the book is divided into seven sections: Appetizers, Soups and Salads, Seafood, Specialty Meats and Grilling, Poultry and Pork, Sides and Sauces, and Desserts. Scrumptious specialties include Kodiak Scallop Wontons, Alaskan Snapper Ceviche, Marinated Grilled Buffalo Skewers with Shitake Mushrooms, and Wildfire Smoked Salmon Hash. An eight-page color insert showcases some of these delectable dishes. Read more...
Abstract: Emphasizing regional ingredients with a gourmet slant, superstar Chef Al Levinsohn offers the ultimate resource to cooking Alaskan style. Arranged like a dinner menu, the book is divided into seven sections: Appetizers, Soups and Salads, Seafood, Specialty Meats and Grilling, Poultry and Pork, Sides and Sauces, and Desserts. Scrumptious specialties include Kodiak Scallop Wontons, Alaskan Snapper Ceviche, Marinated Grilled Buffalo Skewers with Shitake Mushrooms, and Wildfire Smoked Salmon Hash. An eight-page color insert showcases some of these delectable dishes

Levinsohn: author's other books

Who wrote Whats Cooking, Alaska? : 100 Recipes from Alaskas Favorite Chef? Find out the surname, the name of the author of the book and a list of all author's works by series.

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About the Author

Chef Al Levinsohn was born in California and raised in the Seattle area before moving to Alaska. He began his culinary career working for Seattle-area hotels in the late seventies and was promoted to his first sous-chef position at age eighteen.

Al has worked in such legendary restaurants as the Alyeska Prince Hotel and Resort and the Glacier BrewHouse, where he developed the menu and kitchen setup of Anchorages flagship brewpub.

In 2003, Chef Als vision of owning his own restaurant came true with the opening of Kincaid Grill, which has become one of Anchorages top restaurants. The year 2007 brought yet another dream realized with the opening of City Diner, a joint venture between Chef Al and Chef Jens Nannestad of Anchorages Southside Bistro.

Throughout his career, Al has built up a list of accomplishments including five AAA Four Diamond Awards, multiple television appearances on the Food Network, and a guest chef spot at the James Beard House in New York City. He hosts his own cooking show, Whats Cookin? with Chef Al, that appears weekly on Alaskas KTUU.

Jody Ellis-Knapp is a freelance writer and lifetime Alaskan, currently making her home in Chugiak, just north of Anchorage. Her work has appeared in many local Anchorage publications, as well as national magazines across the United States.

Appetizers

Mama Wags Mighty Molten Crab Artichoke Dip

King Crab Cakes

Quick Oysters Rockefeller

Oysters Casino

Kodiak Scallop Wontons

Ale-Battered Halibut with City Diner Tartar Sauce

Southern-Style Halibut Fritters

Alaskan Snapper Ceviche

Russian River Red Salmon Lox

Smoked Alaskan Salmon Bruschetta

Wild and Wonderful Beef Tartare

Kincaid Grills Gorgonzola Fondue

Kachemak Bay Steamed Mussels with Fresh Herbs

Taste of New Orleans Barbecue Shrimp

The appetite is sharpened by the first bites.

JOS RIZAL

LETS GET THIS PARTY STARTED! The right appetizers can be the perfect launching pad for your entertaining, setting the mood and style of your party or private dinner.

Appetizers have a long and colorful history. The Romans would serve a large assortment of small dishes before their banquets, including eggs, mushrooms, and cheeses. In the Middle East, the Arabs were known for their maza, abundant starters that served as a precursor to their equally abundant meals. It is believed that the Arabs carried the tradition to the Iberian Peninsula during the nine hundred years they inhabited that part of Europe and that it was the early inspiration for Spanish tapas. Tapas continue to be an important part of Spanish cuisine and the local custom of gathering before dinner to enjoy drinks, food, and good conversation.

Then there are hors doeuvres, a term coined in Paris in the 1600s and used to describe dishes intended as a supplement to the first or second course of a meal.

Alaska might not have a specific regional name for its appetizers, but no matter what you call themhors doeuvres, maza, tapas, or just plain startersit is apparent that they are the touchstone of any great meal or party.

These appetizer recipes are some of my favorites and highlight the freshest ingredients and Alaskan seafood at its finest.

Mama Wags Mighty Molten Crab Artichoke Dip

Makes 6 servings

This recipe is a takeoff on a classic Christmas Eve recipe. My Aunt Joann Wagner, or Mama Wags as we call her, used to make this for us every holiday at her Anchorage hillside home. My addition of crab and cilantro gives it a whole new twist. Dont tell her I changed it up a bit!

1 cup sour cream

1 cup mayonnaise

1/3 cup diced green chiles

1 cup grated Parmesan cheese (8 ounces)

1 cup diced artichoke hearts

2 tablespoons chopped fresh cilantro

1 pound cooked crabmeat, excess moisture squeezed out and patted dry

Preheat the oven to 375F.

In a medium-size mixing bowl, combine the sour cream, mayonnaise, green chiles, Parmesan, artichoke hearts, and cilantro. Gently fold in the crabmeat. Be careful not to break up the chunks of crab too much. Spoon the mixture into a lightly greased 9- by 9-inch baking dish.

Bake in the oven for 15 to 20 minutes, or until the dip is brown and bubbly.

Serve immediately.

King Crab Cakes

Makes 4 to 6 servings

It might be considered the deadliest catch, but Alaskan king crab is beyond compare in richness and taste. This is the number-one signature dish of Kincaid Grill, popular from the day we opened. I use cream cheese because it gives the cakes a very light and airy texture.

cup equal parts finely diced red, yellow, and green bell peppers

cup equal parts finely diced celery, carrot, and red onion

pound cooked king crabmeat, excess water squeezed out and patted dry

cup mayonnaise

cup (2 ounces) whipped cream cheese

1 tablespoon chopped fresh parsley

1 teaspoon chopped fresh dill

1 cup all-purpose flour

1 egg, beaten

1 cup panko-style bread crumbs

2 tablespoons vegetable oil

Lightly coat a small skillet with cooking spray and heat to medium heat. Cook the bell peppers, celery, carrot, and onion until they are crisp-tender, stirring. Wipe down the skillet for later use. Spread the vegetables on a baking sheet and let cool. Once completely cooled, remove to a medium-size bowl. Wipe down the baking sheet for later use.

Using a wooden spoon, combine the vegetables, crabmeat, mayonnaise, cream cheese, parsley, and dill. Shape the mixture by hand into about 10 or 12 cakes and put them on the baking sheet. Cover with plastic wrap and place the cakes in the freezer until firm but not frozen (about 45 minutes).

Remove the crab cakes from the freezer and dredge them in flour, shaking off any excess. Dip the crab cakes in the egg, then toss them in bread crumbs until completely coated.

Heat the vegetable oil in the skillet over medium heat. Fry the crab cakes until golden brown, about 2 minutes on each side. Serve with your choice of dipping sauce.

Quick Oysters Rockefeller

Makes 2 to 4 servings

I love oysters Rockefeller. This classic, simple recipe is named for its richness. Alaskan oysters are renowned as being some of the most flavorful in the world, and this recipe really brings out that wealth of taste in half the time of other recipes. You can substitute light cream cheese and low-fat sour cream for a more heart-healthy dish.

1 dozen oysters, shucked and on the half shell

Approximately cup rock salt

cup (2 ounces) soft cream cheese

cup sour cream

cup thawed frozen chopped spinach, drained and patted dry

cup grated Parmesan cheese (2 ounces)

Kosher salt and white pepper

cup fresh bread crumbs

2 tablespoons unsalted butter, melted

To shuck an oyster: Hold the oyster in a towel. Finding the slight indent
in the tip of the oyster, carefully insert the point of an oyster knife at a 45
degree angle. Twist the knife in a back and forth motion while applying
pressure. As the knife penetrates into the oyster, give a final full twist to

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