"The book will be organized with an introduction and four parts: Spring, Summer, Fall and Winter. In each section, readers will find an essay to orient themselves to the season, stories from Alaskans on living and eating well during this time of year, an illustrated guide to seasonal rituals and traditions, a Solstice or Equinox menu meant to be prepared and shared with family & friends as a celebration of the seasonal harvest, and recipes accompanying them"--
"The book will be organized with an introduction and four parts: Spring, Summer, Fall and Winter. In each section, readers will find an essay to orient themselves to the season, stories from Alaskans on living and eating well during this time of year, an illustrated guide to seasonal rituals and traditions, a Solstice or Equinox menu meant to be prepared and shared with family & friends as a celebration of the seasonal harvest, and recipes accompanying them"--
Introduction: Celebrate the Seasons of Alaska with Us Spring
Introduction to Spring Recipes Sourdough Cinnamon Rolls Smoked Salmon Scramble with Caper-Dill Cream on Toast Dill Bullwhip Kelp Pickles Fancy Spring Butters Sautéed Fiddleheads with Pine Nuts, Lemon, and Oregano Wild Nettle Gnocchi Halibut Burgers with Wild Chimichurri Lemony Clam Pasta with Crushed Pistachios Wild Salmon Noodle Soup Rhubarb-Cream–Filled Doughnuts Grilled Oysters with Miso Seaweed Butter Spring Equinox Feast Spring Greens and Flower Salad Spring Greens and Sea Salt Sourdough Focaccia Mussels with Spring Onions, Sorrel, Cider, and Cream Rhubarb-Mint Gin & Tonic Spruce-Tip Ice Cream Traditions Grow Sprouts in a Jar Harvest Seaweed for Your Garden Plant an Herb Garden Forage Fiddleheads Harvest Wild Nettles Jig for a Halibut Dig for Clams Tap a Birch Tree Make Your Own Sea Salt Forage Spruce Tips
Summer
Introduction to Summer Recipes Super Berry Muffins Cast-Iron Baked Eggs Fancy Toast with Homemade Ricotta and Salmon Caviar Cured Salmon with Cucumber and Seaweed Salad in Lemony Cream Dressing Tinned Octopus, Avocado, and Tomato Salad with Lime-Cilantro Dressing Roasted Beets and Carrots with Anchovy Herb Butter Fried Oyster Toast Tinned Salmon Niçoise Sandwich Smoky Citrus, Soy, and Herb Cedar-Plank-Grilled Salmon Miso Salmon and Soba Salad Bowl Sea Salt Fireweed-Honey Pie Summer Solstice Feast Smoked Salmon Panzanella Salad Fireweed (Hard) Lemonade Alaska Seafood Boil Lemon Olive Oil Cake with Lemony Buttercream Frosting and Blueberries Traditions Pick Wild Berries Celebrate the First Fish Make Salmon Caviar Harvest Edible Seaweed Make Fish Jerky Cook Fish over a Fire Share Your Harvest with Your Community Press Flowers Make Fish Stock Eat Wildflowers
Fall
Introduction to Fall
Recipes Crab Omelet with Wild Mushrooms, Caramelized Onion, and Brie Smoked Salmon-Chive Buttermilk Biscuits Pumpkin Spice Pancakes Apple, Rhubarb, and Cranberry Chutney Crispy Turmeric Rice with Toasted Almonds and Herbs Pan-Seared Scallops with Honey-Cider Glaze Tinned Salmon Carbonara with Arugula and Pine Nuts Grilled Halibut Tacos with Avocado-Cilantro Crema and Pickled Onions Sockeye Salmon Thai Red Curry with Chili Crisp Garlic Butter Wild Alaska Spot Prawns with Stir-Fried Noodles Chocolate Peanut Butter Pie Fall Equinox Feast Harvest Moon Old Fashioned Seafood Charcuterie Board Creamy Tomato Soup with Basil Pesto Black Cod with Wild Mushrooms and Kale over Creamy Grits Orange and Rosemary Upside-Down Cake Traditions Forage Wild Mushrooms Learn the Basics of Canning Quick Pickle Your Garden Vegetables Harvest and Dry Herbs Preserve Your Catch Create Your Own Seasoning Blends Gather Rose Hips Make Your Own Herbal Tea Winter
Introduction to Winter Recipes Nutty Cinnamon Banana Smoothie Smoked Salmon Strata with Goat Cheese and Dill Creamy Steel-Cut Oats with Maple Applesauce and Walnuts Crispy Smashed Potatoes with Salmon Caviar Smoked Salmon Pesto Pizza Fish Pie with Lemon-Dill Cream Sauce Fancy Crab Mac & Cheese Shrimp and Crab Gumbo Salted Caramel Apple Pie Winter Solstice Feast Rosemary Negroni Roasted Broccolini and Carrots with Tahini Dressing Oyster Stew Salmon Dumplings Chewy Ginger Chocolate Cookies Traditions Grow Bulbs Indoors Stock Your Pantry with Staples Light Up the Night with Ice Lanterns Relax and Rejuvenate in the Sauna Go Ice Fishing Make Winter Bird Garlands Pour Homemade Candles A Final Note Acknowledgments Index
Introduction: Celebrate the Seasons of Alaska with Us Spring
Introduction to Spring Recipes Sourdough Cinnamon Rolls Smoked Salmon Scramble with Caper-Dill Cream on Toast Dill Bullwhip Kelp Pickles Fancy Spring Butters Sautéed Fiddleheads with Pine Nuts, Lemon, and Oregano Wild Nettle Gnocchi Halibut Burgers with Wild Chimichurri Lemony Clam Pasta with Crushed Pistachios Wild Salmon Noodle Soup Rhubarb-Cream–Filled Doughnuts Grilled Oysters with Miso Seaweed Butter Spring Equinox Feast Spring Greens and Flower Salad Spring Greens and Sea Salt Sourdough Focaccia Mussels with Spring Onions, Sorrel, Cider, and Cream Rhubarb-Mint Gin & Tonic Spruce-Tip Ice Cream Traditions Grow Sprouts in a Jar Harvest Seaweed for Your Garden Plant an Herb Garden Forage Fiddleheads Harvest Wild Nettles Jig for a Halibut Dig for Clams Tap a Birch Tree Make Your Own Sea Salt Forage Spruce Tips
Summer
Introduction to Summer Recipes Super Berry Muffins Cast-Iron Baked Eggs Fancy Toast with Homemade Ricotta and Salmon Caviar Cured Salmon with Cucumber and Seaweed Salad in Lemony Cream Dressing Tinned Octopus, Avocado, and Tomato Salad with Lime-Cilantro Dressing Roasted Beets and Carrots with Anchovy Herb Butter Fried Oyster Toast Tinned Salmon Niçoise Sandwich Smoky Citrus, Soy, and Herb Cedar-Plank-Grilled Salmon Miso Salmon and Soba Salad Bowl Sea Salt Fireweed-Honey Pie Summer Solstice Feast Smoked Salmon Panzanella Salad Fireweed (Hard) Lemonade Alaska Seafood Boil Lemon Olive Oil Cake with Lemony Buttercream Frosting and Blueberries Traditions Pick Wild Berries Celebrate the First Fish Make Salmon Caviar Harvest Edible Seaweed Make Fish Jerky Cook Fish over a Fire Share Your Harvest with Your Community Press Flowers Make Fish Stock Eat Wildflowers
Fall
Introduction to Fall
Recipes Crab Omelet with Wild Mushrooms, Caramelized Onion, and Brie Smoked Salmon-Chive Buttermilk Biscuits Pumpkin Spice Pancakes Apple, Rhubarb, and Cranberry Chutney Crispy Turmeric Rice with Toasted Almonds and Herbs Pan-Seared Scallops with Honey-Cider Glaze Tinned Salmon Carbonara with Arugula and Pine Nuts Grilled Halibut Tacos with Avocado-Cilantro Crema and Pickled Onions Sockeye Salmon Thai Red Curry with Chili Crisp Garlic Butter Wild Alaska Spot Prawns with Stir-Fried Noodles Chocolate Peanut Butter Pie Fall Equinox Feast Harvest Moon Old Fashioned Seafood Charcuterie Board Creamy Tomato Soup with Basil Pesto Black Cod with Wild Mushrooms and Kale over Creamy Grits Orange and Rosemary Upside-Down Cake Traditions Forage Wild Mushrooms Learn the Basics of Canning Quick Pickle Your Garden Vegetables Harvest and Dry Herbs Preserve Your Catch Create Your Own Seasoning Blends Gather Rose Hips Make Your Own Herbal Tea Winter
Introduction to Winter Recipes Nutty Cinnamon Banana Smoothie Smoked Salmon Strata with Goat Cheese and Dill Creamy Steel-Cut Oats with Maple Applesauce and Walnuts Crispy Smashed Potatoes with Salmon Caviar Smoked Salmon Pesto Pizza Fish Pie with Lemon-Dill Cream Sauce Fancy Crab Mac & Cheese Shrimp and Crab Gumbo Salted Caramel Apple Pie Winter Solstice Feast Rosemary Negroni Roasted Broccolini and Carrots with Tahini Dressing Oyster Stew Salmon Dumplings Chewy Ginger Chocolate Cookies Traditions Grow Bulbs Indoors Stock Your Pantry with Staples Light Up the Night with Ice Lanterns Relax and Rejuvenate in the Sauna Go Ice Fishing Make Winter Bird Garlands Pour Homemade Candles A Final Note Acknowledgments Index
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![Roy's Fish and Seafood: Recipes from the Pacific Rim [A Cookbook]](https://bilder.buecher.de/produkte/21/21397/21397647m.jpg "Roy's Fish and Seafood: Recipes from the Pacific Rim [A Cookbook]")