In search for more Alaskan recipes, I purchased this cookbook What Real Alaskans Eat: Not Your Ordinary Cookbook (aff). It focuses on pre-pipeline Alaskan recipes, emphasizing the dishes the Americans brought over as well as some modern and original versions of classics. So far, it’s been enjoyable, and the author writes with a dry sense of humor, which I also enjoy.
The first recipe I wanted to try was a recipe for moose meat chili—the recipe, which had a cranberry base rather than a tomato and bean base, intrigued me, and while I enjoyed the sound of it, I actually could not even begin to imagine what this dish would taste like. Notice that an Alaskan spin on salsa also replaces tomatoes with cranberries. (The recipe did say that if moose meat wasn’t available that beef could be substituted for a mock moose meat creation, so that’s what I did.)
The recipe also called for beer, and, since Alaskan beers aren’t sold at the local liquor store, I decided to try Morph, a beer from the local Night Shift Brewing Company in Everett, Massachusetts. I admit I was swayed by the owl on the can, but this not only went really well with the chili but also has become a favorite beer of mine. What’s cool about it is that the company never brews it exactly the same way twice, resulting in slightly different flavors each time.
I liked it a lot. That said, I probably went overboard with the bacon (I added more than the recipe called for), as the final dish was quite heavy. Then again, had I used less bacon it might have been perfect for a main course, but I’d recommend this one served as a side with blue corn tortilla chips and topped with dried, sweetened cranberries.
I had never heard of ptarmigan before researching Alaskan foods. This bird is a food source up north, but given the geographic limitations of my kitchen project, and the endorsement of the author of the recipe for ptarmigan that chicken drumsticks taste quite similar, I decided to make chicken drummies in lieu of the slightly dove-looking bird.
For this meal, I combined three recipes from the cookbook I purchased for mostly pre-pipeline (but some more adventurous, post-pipeline) Alaskan dishes, What Real Alaskans Eat: Not Your Ordinary Cookbook (aff): ptarmigan, cranberry salsa, and stir-fried barley.
I had trouble imagining this dish—I had guessed it would be disgusting, potentially, or actually excellent, but I didn’t think it would end up in the “very good, but not worth the calories” camp. I love salmon and I love pies, and salmon and brown rice is always good. But cabbage, mushrooms, and vinegar? Actually, that part came out pretty tasty, too.
I used this recipe for the puffed pastry—I made my own to avoid hydrogenated oils in the store-bought kind, but, man, the homemade kind comes out so much better anyway. (Just for reference if you want to try it and you’re an American reader— roughly two cups of flour is about the same as 250 grams). Although the crust was supreme, I think the best thing I’ve gotten out of that recipe is the rolling pin technique for pie crusts—which is to start at one end and just keep rolling the whole thing out that way. I’ve never been able to get a dough as thin as this one previously.
Today, I got back into the groove of things. I’ve been reading James Michener’s Alaska: A Novel (aff. Michener is one of my new favorite authors, by the way), and I haven’t yet finished the journey. There were still Alaskan recipes I’d wanted to try, as I’d gone out more often than usual in the past couple of weeks, but I didn’t want to bend the original, two-week-per-region plan. I was supposed to start the Upper Peninsula of Michigan last Thursday on this plan, but I’m wondering if another, better way would be to switch regions whenever I’m done reading a book about the region I’m in. I think I’d get more out of each place that way, although it might not be as fair, as some books take longer to read than others. (Then again, if I’m starting to get bored of one type of cuisine, all the more reason to increase my time spent reading.)
At least for Alaska, I’ve decided to go ahead and keep making Alaskan dishes until I’m done with the novel Alaska. We’ll see how that works. The two-week plan has its benefits—I can plan ahead, for example, with holidays I might be making special desserts or meals for. Then again, not being sure where I’ll be when is a little more exciting in a way, leaving an element of suspense to the project.
So, which do you think is a better plan? Switching locations every couple of weeks or changing locations whenever I’m finished reading a book about that place?
Dillingham, Alaska: I thought I knew a lot about the United States, but when I investigated this little town on an inlet in Bristol Bay, I was surprised by just how remote the area is. It’s isolated from any other towns and cities—there are no inbound nor outbound roads, and the only way to get to the area is by plane or by boat. The town has no movie theaters, and it only has nine restaurants (two of which are seasonal) and three stores. Churches, however, are in moderate abundance.
The area has only been known as Dillingham since after 1903, when a post office was built and named after Senator Dillingham from Vermont (his subcommittee had investigated the 1898 Gold Rush, but he’d never actually been to Bristol Bay.) Curyuk, or Curyung is the location’s name in the language of the original residents: the Yup’ik (not to be confused with the Siberian Yupik ). Explorers referred to them as Eskimos, and many Yup’ik people now self-identify with the term.
In Curyuk, or Dillingham, the Bristol bay sub-dialect of the Central Alaskan Yup’ik language is used. The Yup’ik language sounds relaxed with an even cadence, and its alphabet has guttural sounds similar to those of French and Arabic. An area of Curyung even boasts the world’s longest palindrome for a geographic name: Kanakanak, meaning “many noses”—a reminder of the 1918-1919 influenza.
One Yup’ik cultural icon appears to be a variety of traditional dance masks, some of which had designs that looked surprisingly modern, as if Pixar or Miyazaki had designed them. This one is supposed to represent the wind maker—the top controlling the winter winds, and the bottom, the summer ones. The tribe even has “finger masks“—mask-like, decorative rings worn while dancing.
While searching for relevant regional reading material, I found James Michners’ novel Alaska. It’s about 1, 300 pages, but I hope to finish it within the next couple of weeks by reading about 100 pages a day. It’s so good!
Let’s see what recipes are to be found…
Our first kitchen destination has been a great success! I’m still enjoying the leftovers of the cake, the wheat cakes, the bannock and the krootoñ di pwer.
Everything here was so good that I can definitely see myself making all of these again. However, I think my favorites were pierogies, the confetti bars, the Jello fruit cocktail cake, the bannock, and the krootoñ di pwer. The confetti bars and Jello fruit cocktail cake are the least healthy, so I’ll make these only for special occasions. The cake would be awesome for summer. I might also modify the recipe and post an inspired recipe or two here based on what I think might taste even better and what could be healthier.
As for the bannock, it was super easy to make and it reminds me of growing up having biscuits, butter and jam for breakfast with my grandparents, except there’s no hydrogenated oils in it when I make it at home. I’d love to try different variations of bannock going forward.
After trying the lazy pierogies, I decided to try my hand at making actual pierogies.
I read several recipes and ended up making one very similar to this one. Since
I’d used cheddar for the pierogie casserole, I wanted to try a different flavor. Many recipes, including this one, call for farmer’s cheese, which I couldn’t find in my area. Some suggest using ricotta cheese to replace farmer’s cheese, so I tried it.
The first time, admittedly, was difficult. The recipe called for lightly flouring the rolling pin and cutting board, but the dough was the stickiest I’d ever worked with. Eventually, I ended up pouring a substantial amount of flour on everything—my hands, the board, the rolling pin, and the dough itself, just to keep it from sticking. That worked well, and once I started seeing those neat, floury dough circles, it felt really good.
This recipe is inspired by lil krutooñ di pwer, or the Saskatoon crumble. It’s a dessert from the Métis Nation, which is a group of the descendants of the Cree and the early French settlers and explorers.
I found the link to this Métis cookbook just in time before it was time to move on to Australia. The recipe is on page 76.
I have to admit that before reading about this, I’d never heard of anything like it. The only thing that comes close is a recipe from a vintage cookbook from the 60s. I’d always thought it was a fad and that people had decided against it. Are memories really made of this as /u/isle_say says? If that’s true, it must be pretty good. Only one way to find out!
This was super fun and easy to make. This would be perfect to recreate in a classroom or with students or scouts in the kitchen or at camp!
Kneading this dough is easy and the dough is easy to handle. It comes out just like a freshly baked scone. I topped mine with blueberry jam and butter.