food

Ingredients for cauliflower shrimp salad ready to prepare. (Photo by Patty Schied)

Cooking for pleasure: Cauliflower shrimp salad

I realize that this combination sounds a bit odd, but I’ve become quite fond of it. Many years ago in a now-defunct local restaurant, a… Continue reading

Ingredients for cauliflower shrimp salad ready to prepare. (Photo by Patty Schied)
Sockeye salmon in a red chile sauce, ready to serve. (Photo by Patty Schied)

Cooking for Pleasure: Sockeye salmon in a red chile sauce

Every summer I look forward to finding fresh sockeye salmon for sale in one of the local stores. Several years ago I happened to taste… Continue reading

Sockeye salmon in a red chile sauce, ready to serve. (Photo by Patty Schied)
Battered fish fillets frying. (Photo by Patty Schied)

Cooking for Pleasure: Fish and chips with homemade tartar sauce

For years I struggled with different fish batter recipes, usually with lousy luck. The resultant deep-fried fish would be raw in the center, or the… Continue reading

Battered fish fillets frying. (Photo by Patty Schied)
Customers gather in the seating area of an expanded food court area on Franklin Street on Friday. Reconstruction work that began last fall was recently completed for the facility scheduled to be open between May and September. (Mark Sabbatini / Juneau Empire)

Franklin Street facelift: Sites of former Elks Lodge, Glory Hall debut new eateries, housing

Expanded food court opens at former lodge site; donut shop and low-cost apartments replace shelter.

Customers gather in the seating area of an expanded food court area on Franklin Street on Friday. Reconstruction work that began last fall was recently completed for the facility scheduled to be open between May and September. (Mark Sabbatini / Juneau Empire)
Dining out in Croatia. (Photo by Patty Schied)

Cooking for Pleasure: Almond cake from a trip to Croatia

I should have probably titled this week’s column: “Eating For Pleasure.” My daughter, Sally and I spent the first two weeks of May traveling from… Continue reading

Dining out in Croatia. (Photo by Patty Schied)
Individual eggplant parmesan rounds ready to serve. (Photo by Patty Schied)

Cooking for Pleasure: Individual eggplant parmesan rounds

These flavorful eggplant parmesans are a great side dish, especially served with roast chicken or fish. They also look great on a serving platter and… Continue reading

Individual eggplant parmesan rounds ready to serve. (Photo by Patty Schied)
Members of the Thunder Mountain High School culinary arts team prepare their three-course meal during the National ProStart Invitational in Baltimore on April 26-28. (Photo by Rebecca Giedosh-Ruge)
Video

TMHS culinary arts team serves a meal of kings at national competition

Five students who won state competition bring Alaskan crab and salmon to “Top Chef”-style event.

Members of the Thunder Mountain High School culinary arts team prepare their three-course meal during the National ProStart Invitational in Baltimore on April 26-28. (Photo by Rebecca Giedosh-Ruge)
Video
Salad ingredients ready to assemble. (Photo by Patty Schied)

Cooking for Pleasure: Mexican corn and bean salad

Several years ago, I ate at a wonderful Mexican restaurant in Los Angeles where I was served a delicious salad of colorful mixed vegetables with… Continue reading

Salad ingredients ready to assemble. (Photo by Patty Schied)
Tortilla beef casserole ready to serve. (Photo by Patty Schied)

Cooking for Pleasure: Tortilla beef casserole for Cinco de Maya

When my kids were growing up their appetites were insatiable. Every night I had to come up with a meal to satisfy their bottomless stomachs.… Continue reading

Tortilla beef casserole ready to serve. (Photo by Patty Schied)
Chicken paprika ready to serve. (Photo by Patricia Schied)

Cooking for Pleasure: Secret to this chicken paprika is authentically fresh Hungarian spice

How to use up chicken breasts has been a life-long problem for me. While my dog was alive, I would cut up a whole chicken,… Continue reading

Chicken paprika ready to serve. (Photo by Patricia Schied)
A fruit salad that can be adjusted to fit the foods of the season. (Photo by Patty Schied)

Cooking for Pleasure: A Glorious Fruit Salad for a Company Dinner

Most people don’t think of a fruit salad as a dessert. This one makes a fabulous and impressive end to a company dinner or as… Continue reading

A fruit salad that can be adjusted to fit the foods of the season. (Photo by Patty Schied)
Finished crispy shrimp spring rolls. (Photo by Patty Schied)

Cooking for Pleasure: Crispy shrimp spring rolls w/ spicy sweet chili sauce

It took me many years to feel brave enough to make my own crispy spring rolls. I always thought it was a lot more difficult… Continue reading

Finished crispy shrimp spring rolls. (Photo by Patty Schied)
Rosemary focaccia bread ready to serve. (By Patty Schied)

Cooking for pleasure: Rosemary focaccia bread

When I am lucky enough eat at good Italian restaurants in Seattle or elsewhere, the warm focaccia often served really enhances the meal. I always… Continue reading

Rosemary focaccia bread ready to serve. (By Patty Schied)
Finished chocolate apricot bars just out of the oven. (Photo by Patty Schied)

Cooking for Pleasure: Decadent chocolate apricot bars

I love apricots. I prefer fresh to dried, but I am happy to eat them either way. I purchase the large bag of dried ones… Continue reading

Finished chocolate apricot bars just out of the oven. (Photo by Patty Schied)
The author getting ready to host a holiday dinner for her family in 2022. (Photo courtesy of Patty Schied)

Cooking For Pleasure: Stuffed with turkey sandwiches? Try stuffing turkey enchiladas

Now that you have eaten all the turkey sandwiches you want, all that meat leftover from the giant carcass that has taken over your refrigerator… Continue reading

The author getting ready to host a holiday dinner for her family in 2022. (Photo courtesy of Patty Schied)
(Jessica Spengler/CC BY 2.0 DEED)

Cooking For Pleasure: No trauma pie crust (that actually tastes good)

The secret is keeping all of the ingredients very cold.

(Jessica Spengler/CC BY 2.0 DEED)
Meta Mesdag, owner of Salty Lady Seafood Co., works alongside sons Emmett, 16, and Kai, 13. A harmful algae bloom shut down the farm for half of the 20-week season, which means working into the winter. (Meredith Jordan/ Juneau Empire)
Meta Mesdag, owner of Salty Lady Seafood Co., works alongside sons Emmett, 16, and Kai, 13. A harmful algae bloom shut down the farm for half of the 20-week season, which means working into the winter. (Meredith Jordan/ Juneau Empire)
Henry Fleener, hatchery manager at Ted Stevens Marine Research Institute Mariculture Wet Lab, talks about a NOAA Fisheries project that involves building a small hatchery to house, condition and spawn oyster broodstock in order to find ways to improve existing processes. (Meredith Jordan/ Juneau Empire)

Pushing to expand mariculture in Alaska (Part 2): The pearl in mariculture, for now, are the oysters

Shellfish is still small business, but on the rise as Alaska works to diversity food sources.

Henry Fleener, hatchery manager at Ted Stevens Marine Research Institute Mariculture Wet Lab, talks about a NOAA Fisheries project that involves building a small hatchery to house, condition and spawn oyster broodstock in order to find ways to improve existing processes. (Meredith Jordan/ Juneau Empire)
Photo courtesy of Patty Schied
The author hosting a Christmas dinner for her family in 2022.

Cooking For Pleasure: Serving up a warm mood in lousy weather

This Middle Eastern red lentil soup is not the sustenance of long-ago cold memories.

Photo courtesy of Patty Schied
The author hosting a Christmas dinner for her family in 2022.
Stephanie Harold creates sketches among a crowd at the annual Traditional Food Fair in Hoonah on Sept. 9. (Photo by Ian Johnson)

Resilient Peoples and Place: ‘Our Food is Our Medicine’

Xunaa celebrates 6th annual Traditional Food Fair.

Stephanie Harold creates sketches among a crowd at the annual Traditional Food Fair in Hoonah on Sept. 9. (Photo by Ian Johnson)