Sunday, August 15, 2010

Gathering Wild Mushrooms in Alaska, Drying Wild Mushrooms, and 5 Recipes for Wild Mushrooms


Perfect 1 pound 10 ounce Boletus edulis

Steve arrived home from work last Friday, a briefcase in one hand and a massive Boletus edulis in the other. A smile of pure joy lit his face. “It’s time to go mushrooming.”

He handed me the mushroom, a king bolete, also known as porcino in Italy and cep in France. I weighed it: 1 pound 10 ounces. When I cut into it, the flesh was firm and pure white, untouched by worm, fly, slug, squirrel, or rot. I’d never seen anything like it. Normally, porcini this big have been heavily predated upon and are chock full of worms.

“Where’d you get this?” “Right in front of the house.” “Whataya mean, right in front of the house?” “Let me show you.” Steve brought me to a spot twenty feet from our front door.

“It’s definitely time to go mushrooming,” I said, thoughts of dinner already a distant memory. “Let’s get changed.”


Leccinum subglabripes

It’s been raining for weeks, so on went rain coats, rain pants, and waterproof hiking boots. Going mushrooming involves tromping through woods, pushing through understory, going up and down hillsides, seeking out terrain where desirable mushrooms thrive. Staying dry is key to maintaining proper enthusiasm.

Mediterranean Cooking in Alaska has moved as of March 2011. To read this post please go to


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Rules for Gathering and Handling Wild Mushrooms
The first and most important rule for mushroom foragers is: “When in doubt, throw it out.” Do not gather mushrooms that you can’t absolutely, positively identify.
Leave all unknown or questioned mushrooms alone, even if it means walking past many mushrooms of every color and shape before finding one you recognize.

1. The best way to learn about mushrooms is to have someone show you the edible species; spending time studying field guides also helps. The perfect field guide for Alaska doesn’t exist.


The books I like best are...

Mediterranean Cooking in Alaska has moved as of March 2011. To read this post please go to


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Wild Mushroom Pasta Sauce



Fresh Porcini Salad with Shaved Fennel and Parmesan Cheese



Pasta with Wild Mushroom and Clam Sauce



Wild Mushroom Ragu (Pasta Sauce)



Port Duxelles

Mediterranean Cooking in Alaska has moved as of March 2011. To read this post please go to


http://www.laurieconstantino.com/gathering-wild-mushrooms-in-alaska-drying-wild-mushrooms-and-5-recipes-for-wild-mushrooms/



Please click on over and visit my new site. Thank you!


Wednesday, August 11, 2010

Recipes for Grilled Salmon with Ancho Honey Porter Glaze and Bear Tooth Grill's "Recado" Chile Sauce

In June, four of Alaska’s best chefs met at a salmon cook-off. The winning dish? Grilled Salmon with Ancho Honey Porter Glaze created by Clayton Jones, Executive Chef of Anchorage’s Bear Tooth Grill.

Chef Clayton paired rich sockeye salmon with a glaze made of sweet honey, spicy chiles, and bitter Porter beer. The combination is inspired. Honey balances the heat and bitterness, but is used sparingly, leaving the glaze with plenty of lip-smacking spice. During the June cook-off, I watched tasters finish their portions and immediately get back in line for seconds and thirds. It wasn’t a surprise when Chef Clayton won.

This Saturday’s tasting and the June salmon cook-off are part of Trout Unlimited Alaska’s ongoing campaign to protect Bristol Bay wild salmon from large-scale mining. Bristol Bay, home to the world’s largest sockeye salmon run, employs thousands and provides a healthy, sustainable food source. To learn more about saving Bristol Bay salmon, go here.

Chef Clayton graciously shared his winning recipe.

Grilled Salmon with Ancho Honey Porter Glaze
Serves 4-6
Adapted from recipe by Clayton Jones, Executive Chef, Bear Tooth Grill, 1230 W. 27th Avenue, Anchorage, Alaska
Cook-Off Winner, Savor Bristol Bay, Trout Unlimited, www.savebristolbay.org



Mediterranean Cooking in Alaska has moved as of March 2011. To read this post please go to



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Sunday, August 1, 2010

Recipe for Braised Romanesco Broccoli with Onions and Olives

Vibrantly lime-green, with florets shaped like spiky Balinese temples whirling around a central core, Romanesco broccoli is an attention-grabber.

When I picked out a head at Saturday’s South Anchorage Farmer’s Market, the queries started immediately: “What’s that?” “What’ll you do with it?” “Is that any good?” Despite my enthusiastic assurances, some questioners remained dubious about Romanesco broccoli’s edibility. An engineer decided to buy one only after I told him Romanesco broccoli is used by mathematicians to illustrate
logarithmic spirals and fractals.

A relative of both broccoli and cauliflower, the flavor of Romanesco broccoli is milder than either of its better known cousins. When well-cooked, the flavor is creamy and nutty, without the bitter edge some family members have.

Braised Romanesco Broccoli with Onions and Olives
Serves 4

Cauliflower, of any color, may be substituted for Romanesco broccoli. Plain Kalamata olives are delicious, though I prefer using
Roasted Kalamata Olives in recipes like this. Dry-cured or salt-cured olives (such as those from Thassos) may also be used, but be sure to taste them and use less than 1/2 cup if they’re strong flavored. The broccoli will cook more quickly and evenly with the right sized pan; ideally, you need a covered pan 2” wider in diameter than the whole broccoli.


Mediterranean Cooking in Alaska has moved as of March 2011. To read this post please go to


http://www.laurieconstantino.com/braised-romanesco-broccoli/


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Weekend Herb Blogging Roundup #244

Weekend Herb Blogging celebrates the flavors and textures of herbs, fruits, and vegetables. Each week a different blogger takes responsibility for compiling the delicious and nutritious recipes posted to Weekend Herb Blogging in the preceding week. This week it’s my turn.

Citrus Sports Drink

Janet of
The Taste Space
Toronto, Canada

Laurie of Mediterranean Cooking in Alaska/LaurieConstantino.com
Anchorage, Alaska
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Next week
Weekend Herb Blogging will be hosted by Lynne of Cafe Lynnylu If you want to participate, please send your entries to lynnylu AT gmail DOT com by 3pm Utah time, Sunday, August 8, 2010. For more information, go here.