Since my last posting, we reached Seward, AK and enjoyed a few days of shore leave. We were tied up at the Seward Marine Center by the Sea Life Center and this was our view for five days. Seward is a cruise-ship port and offers a good deal of opportunities for rest, relaxation and
recreation. And, of course, plenty of tourist wares along with plenty of food and drink. Our crew enjoyed the latter as that is recreation for us
when you have time off the ship. For me, the purest form of relaxation is to have someone else cook for me and take away the plate!
We have set sail again, making our way to Dutch Harbor to pick up the rest of our science party. In the next couple of posts, I will tell you about their work as they will be completing a diving expedition all through the Aleutian Islands.

So, where am I? I am heading out toward the most Southwestern region of Alaska. I will be closer to Russia and Japan than will be to “home” and that goes for whether or not I consider California or the East Coast my home. We are OUT there. The Aleutian Islands will be our home for the next 19 days or so. An avid birder may volunteer to take my spot just to get to islands such as Adak or Attu. They may even resort to more drastic measures for the chance to take my spot as this area is nirvana for those stricken with the avian hobby.

There is a huge amount of history here that involves Russia, Japan, America and the Aleut people, formerly the Unangan people. Their story is sad as they have been a people trampled and overtaken by “superpowers” for centuries. They have been displaced multiple times, enslaved and suffered a three-year internment during World War II. The Aleut people lived off of all things from the sea as the land is mostly barren and treeless, a series of islands formed from volcanic rock.

I have been reading a wonderful book, “Where the Sea Breaks Its Back”, by Corey Ford. The book is a detailed account of the first man, a
naturalist named Richard Stellar, who recorded his findings of Alaska in a Russian expedition back in the mid-1700′s. The trip was ill-fated to say
the least. The boat was totally wrecked and almost the entire crew died of scurvy. Navigation was an enormous challenge on a sailing vessel. It seems like the wind out here can blow you anywhere. The seas are brutal and cold and very, very dangerous. The description of the land was that of it being the “loneliest and most desolate place in the world”.

To me, this is one of the most beautiful place in the world. Last year, I had the chance to walk the island of Tanaga. It was amazing, a once-in-
a-lifetime event. I think of the sharp contrasts and impressions of the area that have spanned over time. Living in the world today with our big
cities and all the hustle and bustle and noise, there was such a sense of awe and serenity that came with taking steps on land that does not
bare the weight of “man’s feet”. If the mainland of Alaska is the last, great frontier then the Aleutains are the last, great clusters of peace.

Looking for something to read in 2009 to satisfy the “foodie” in you? Check out the Best Food Writing 2008, edited by Holly Hughes. You will enjoy fine selections from top magazine, newspapers and books, which will all push your gastronomic buttons.

As I was making the classic dish of Daube a couple of weeks ago, it was great to read “Slow Cooking” from The Art of Simple Food, by Alice Waters. Being a New Orleans wannabe, it was great to read “Rebuilding Mandina’s', from the Times-Picayune, by Brett Anderson. I have been fortunate to eat many meals at Mandina’s and it was this Creole-Italian restaurant that taught me the difference between tomato sauce and “red gravy”. Of course, one title alone by Molly O’Neill from Saveur, could make you want to buy a copy of this book – “Butter: A Love Story”.

This collection was valuable to give insight into some food history and on current trends. Yes, you will find some choice recipes throughout the pages. And, a must-have is “Summer Express: 101 Simple Meals Ready in 10 Minutes or Less”, by Mark Bittman, from the New York Times. Most of all, these stories gave me an itch to travel and eat!

Over Halloween weekend this year I was in New Orleans to attend a wedding. That is the first hint that this is going to be about libations. Well, the bride was gracious and generous with a fabulous welcome bag that included a copy of In the Land of Cocktails: Recipes and Adventures from the Cocktail Chicks by Ti Adelaide Martin and Lally Brennan, proprietors of Commander’s Palace. Let me tell you, these ladies know their stuff.

This is an outstanding drink recipe book and much more. It is filled with stories and sidelines that are funny and exude the warmth of New Orleans. The collection makes you realize that good drinks can be simple, but must be taken seriously with attention to detail. Thank you, ladies.

 For 2008, this would be one of my top recommendations for a gift to your favorite home chef this holiday season. There are over 375 recipes which run the gambit of all of your favorite foodie ethnic cravings. Best of all, the cookbook gives you the proper, classic cooking techniques necessary for strong execution of the recipes in a no non-sense, concise manner.

Before most of the recipes, there are hints on shopping and procurement, background on the origins of recipes and key ingredients and a tip or two on the cooking itself, including substitution ideas.  There are also illustrated techniques where appropriate and this is the type of attention to detail that really makes this cookbook something which can elevate the home cook to a professional level.

I opened to page 92 randomly and found myself curious about a sage dumpling recipe.  Having early turkey cravings this Thanksgiving season, I envisioned these dumplings with turkey and I concocted a plate with roasted turkey, sage dumplings, a light vodka-shallot gravy and fresh cranberry-mandarin orange chutney. The sage dumplings go with a turkey broth and roasted butternut squash recipe on page 91, which I may try next time.  The dumplings turned out to be fantastic, so I don’t need much more of an excuse to make them again!

I have two other books from the CIA. I own a copy of their textbook, The Professional Chef and I have a copy of their cookbook on and titled, Vegetables. The Professional Chef is kinda indispensable in of itself if you are a self-studying chef. Vegetables was so-so for me. However, Cookbook is outstanding. If you love to cook get this book.  Simple book title, simple suggestion.

As I review thru in my head the best of 2007, I will highlight reading and cooking with “How to Pick a Peach, The Search for Flavor from Farm to Table”, by Russ Parsons. This book is such a straightahead way to embrace food and understand how to appreciate the flavor of the best things grown on this earth.

Breaking out the recipes by the season is an easy read and reminds you of things to look for throughout the year. Remember, some greens are great in the winter! I appreciate the recipe for Risotto of Fava Beans, Baby Artichokes and Spring Onions, as well as the recipe for Golden Tomato Soup with Fennel.

Best of all, I really love his take on cooking Greens….with a capital G, Southern Style!…..”Some vegetables are born to be stars; others are better suited to ensemble roles. There is no better example of the latter than winter’s hardy cooking greens…….The flavor of mixed greens is full and deep, rahter than sharp and pointed. Cook one type of green, and you have a string quartet. Cook a mess, and you have an orchestra.”

If you go to your local farmer’s market or seek out local produce in your area grocer’s, you need to read this book and learn how to do a better job of purchasing according to your taste. This book is a way to focus on what you like and find the best. Enjoy!

Frank Stitt published this cookbook in 2004. The Southern Table is one of my favorite cookbooks in my collection. I am sure there are plenty of foodies who still need to discover it and experiment with the recipes. I had the distinct privledge of discovering Southern cooking when I lived in Atlanta, GA and Birmingham, AL in the late 90′s. Sorry Atlanta…..when I moved to Birmingham is when I really discovered Southern cooking. Birmingham restaurants put shame Atlanta to shame for quality.

Frank Stitt is a chef who derives inspiration from the land….he respects the bounty and is a craftsman for the palate. As you read his words, you also feel how much he respects his staff and what Southern heritage brings to cooking. Chef Stitt did something for me I did not think possible, he made me appreciate grits. Do yourselves a favor and cook his Baked Grits recipe.