Food and Drink

A plate of fried fish is photographed in this undated photo. Frying up cod or halibut in a beer batter is a delicious way to enjoy Alaska’s catch. (Courtesy Victoria Petersen)

Kalifornsky Kitchen: A secret ingredient for fried fish

Victoria Petersen serves up beer-battered halibut with a not-so-secret ingredient.

 

Squash from my neighborhood farmers market will be roasted into a sheet pan dinner, on Tuesday, Sept. 15, 2020 in Anchorage, Alaska. (Photo by Victoria Petersen/Peninsula Clarion)

Kalifornsky Kitchen: Lazy fall days

Farmers markets keep your hard-earned dollars within your community.

 

Low-bush cranberries are gathered in Anchorage, Alaska, on Monday, Sept. 7, 2020. (Photo by Victoria Petersen/Peninsula Clarion)
                                Low-bush cranberries are gathered in Anchorage, Alaska, on Monday, Sept. 7, 2020. (Photo by Victoria Petersen/Peninsula Clarion)

Kalifornsky Kitchen: Cranberry conundrum

I have enough cranberries to try multiple recipes. So I will.

Low-bush cranberries are gathered in Anchorage, Alaska, on Monday, Sept. 7, 2020. (Photo by Victoria Petersen/Peninsula Clarion)
                                Low-bush cranberries are gathered in Anchorage, Alaska, on Monday, Sept. 7, 2020. (Photo by Victoria Petersen/Peninsula Clarion)
Crab apples hang from the branches of the author’s tree in Anchorage, Alaska. (Photo by Victoria Petersen)

Kalifornsky Kitchen: Crab apples signal fall

My most vivid memories of eating crab apples are all natural

Crab apples hang from the branches of the author’s tree in Anchorage, Alaska. (Photo by Victoria Petersen)
A bowl of mango salsa, next to a bowl of salsa verde, are accompanied by seltzer water, tortilla chips and a shrimp tacos birthday meal on Aug. 21, 2020 in Anchorage, Alaska. (Photo by Victoria Petersen/Peninsula Clarion)

Kalifornsky Kitchen: Stretching out summer with mango salsa

Life is what you make it and so is this salsa.

A bowl of mango salsa, next to a bowl of salsa verde, are accompanied by seltzer water, tortilla chips and a shrimp tacos birthday meal on Aug. 21, 2020 in Anchorage, Alaska. (Photo by Victoria Petersen/Peninsula Clarion)
A crab boil to celebrate a friends birthday, on Sunday, Aug. 16, 2020 in Anchorage, Alaska. (Photo by Victoria Petersen/Peninsula Clarion)

Kalifornsky Kitchen: Cooking for others

Food tastes better when it’s shared with friends and family.

A crab boil to celebrate a friends birthday, on Sunday, Aug. 16, 2020 in Anchorage, Alaska. (Photo by Victoria Petersen/Peninsula Clarion)
A bag full of fresh broccoli is seen in the author’s kitchen in Anchorage, Alaska, in August 2020. (Photo by Victoria Petersen/Peninsula Clarion)

Kalifornsky Kitchen: A tote bag of broccoli

The broccoli had this perfect crunchy texture that paired really well with the gooey melted cheese.

A bag full of fresh broccoli is seen in the author’s kitchen in Anchorage, Alaska, in August 2020. (Photo by Victoria Petersen/Peninsula Clarion)
A bag of butter boletes is seen in this July 2020 photo. (Photo by Victoria Petersen/Peninsula Clarion)

Kalifornsky Kitchen: A secret stash of mushrooms

We have a tote bag full of the mushrooms, which are spongy and the nicest yellow color.

A bag of butter boletes is seen in this July 2020 photo. (Photo by Victoria Petersen/Peninsula Clarion)
Victoria Petersen/Peninsula Clarion
                                Frozen salmon is pictured in this July 2020 photograph.

Kalifornsky Kitchen: A freezer full of salmon

Fresh fish deserves to be enjoyed in a pure form.

Victoria Petersen/Peninsula Clarion
                                Frozen salmon is pictured in this July 2020 photograph.

Kachemak Cuisine: Celebrate the Fourth Alaska style — with salmon

We don’t usually do things in the traditional manner up here on July 4.

Rhubarb pairs well with sweet fruit like strawberries, and work well in desserts like strawberry rhubarb crumble, June 1, 2019, in Anchorage, Alaska. (Photo by Victoria Petersen/Peninsula Clarion)
                                Rhubarb pairs well with sweet fruit like strawberries, and work well in desserts like strawberry rhubarb crumble, June 1, 2019, in Anchorage, Alaska. (Photo by Victoria Petersen/Peninsula Clarion)

Kalifornsky Kitchen: Bottom-of-the-freezer berry crumble

I’m convinced it’s impossible to mess this one up.

Rhubarb pairs well with sweet fruit like strawberries, and work well in desserts like strawberry rhubarb crumble, June 1, 2019, in Anchorage, Alaska. (Photo by Victoria Petersen/Peninsula Clarion)
                                Rhubarb pairs well with sweet fruit like strawberries, and work well in desserts like strawberry rhubarb crumble, June 1, 2019, in Anchorage, Alaska. (Photo by Victoria Petersen/Peninsula Clarion)

Kalifornsky Kitchen: Summer traditions

Over the years, a paella feed has marked momentous occasions, like moving or birthday parties.

Morel pasta is enjoyed outside on May 19, 2019, near Kenai, Alaska. (Photo by Victoria Petersen/Peninsula Clarion)

Kalifornsky Kitchen: Morels all the ways

When the Swan Lake Fire started, we knew we had an opportunity to get even more morels.

Morel pasta is enjoyed outside on May 19, 2019, near Kenai, Alaska. (Photo by Victoria Petersen/Peninsula Clarion)

Kachemak Cuisine: Find comfort in hard times by cooking good food

The first tastes of spring for me are rhubarb, fresh-caught fish from Kachemak Bay and chives.

Fiddlehead ferns shooting up from the ground, on May 24 in Anchorage, Alaska. (Photo by Victoria Petersen/Peninsula Clarion)

Foraging for fiddleheads

Springtime in Alaska is the beginning of foraging season for me.

Fiddlehead ferns shooting up from the ground, on May 24 in Anchorage, Alaska. (Photo by Victoria Petersen/Peninsula Clarion)
A simple syrup made from locally harvested spruce tips is photographed in the author’s Anchorage kitchen on Tuesday, May 26, 2020. Photo by Victoria Petersen/Peninsula Clarion

Sprucing up summer cocktails

The spruce tip simple syrup goes great in a lot of cocktails.

A simple syrup made from locally harvested spruce tips is photographed in the author’s Anchorage kitchen on Tuesday, May 26, 2020. Photo by Victoria Petersen/Peninsula Clarion