Alaska is the home of six distinct groups of American Indians/Alaskan natives; European settlers; families of gold-miners, lumberjacks, oilmen, fishermen, and…you betcha, Sarah Palin.
While the state may be known for whaling, hunting and fishing, my many forays into google looking for a sense of the cuisine didn’t result in any specific culinary approach to all that natural wildlife. I found very global recipes based on the state’s bounty. (My recipe came from the Alaska Seafood website.)
A few facts before we eat:
State Motto: North to the future.
State Fish: King Salmon
State Sport: Dog mushing.
State Gem: Jade
State Mineral: Gold
Most important revenue source: oil and gas
Fishing: largest private employer
Lakes: 3 million (sounds like they’re including puddles)
Daylight: Some areas have 24 hours of daylight (or night)
Distance to Russia: 55 miles – you can see it from some backyards.
Since Alaska is brrr-cold for my thinned-out Florida blood, I was at first attracted to the soups but then I saw this recipe for Cod Fish Pot Pie. It appealed to me on a practical level because it was cod-based (and I had cod). I also liked that it included anchovy as part of the base flavoring and, lastly, I saw it as a challenge since I’d never made pot pie.
I started out following the recipe…though, early on, I began making it ‘my own’ by substituting no-fat half + half for the milk, changing the celery root to potatoes, carrots + peas…and, finally, just not paying attention to the recipe at all.
This is where it got really ballsy (pardon my crudeness but there’s just no other way to say it). You see, all I want to do is cook, photograph and eat. I do not want to jump through mathematical hoops to figure how to reduce quantites. So that’s what I did.
Having limited-to-zero experience with rouxes, cream sauces or pot pies (dare you to find any on my blog), I just started eyeballing the amount of butter, cream, and flour I was throwing in the mix. Don’t ask me why I do this. It’s part of my dna. Culinarily-speaking, I live on the edge.
The good thing is…when you’ve eaten (and cooked) as many meals as I have, that culinary instinct just naturally kicks in! (Most times.)
I can’t wait to see what the other bloggers bring to this stop.
Blogger Round-Up: Wednesday, January 19
Next Stop: Turkey, January 23
Event info + details