Chef Amanda took her flavors on the road to make a live-in-person appearance at the Saturday Farmer's Market , serving up delicious bites made with 'just picked' ingredients from the surrounding vendors. This weekend you can see her for yourself at the 15th and Cordova market where she'll be sampling her tasty omelets, grilled pizzas (featuring Alaska Flour Company's barley), and irresistibly fresh salads. Or, if you can't make it out, try her recipes for yourself at home! Thanks Amanda!

Barley Pizza Dough

Adapted from the Viking Cooking School Pizza Workshop

1 (¼-ounce) envelope active dry yeast (2 ¼ teaspoons)

1 teaspoon granulated sugar

¼ cup warm water 105 to 110 degrees

1 ½ teaspoons kosher salt

2 ¼  cups all purpose flour (plus extra, as needed)

¾  cup Alaska Flour Company barley flour

1 cup room temperature water

3 Tablespoons extra-virgin olive oil, plus extra for oiling the dough

1.  To make the dough: stir together the yeast, sugar, and warm water.  Let stand until the mixture becomes creamy, about 5 to 10 minutes.

2.  Combine the salt with the flours in the work bowl of a food processor.  Pulse to evenly mix the dry ingredients.

3.  Combine the yeast mixture, room temperature water and olive oil in a measuring cup with a pouring spout.  With the food processor running, slowly add the liquid through the feed tube; continue to process until the dough forms a satiny ball that clears the sides of the work bowl, about 1 ½ to 2 minutes. (Note: If after 1 minute the dough is sticky and clings to the blade, add 1 to 2 tablespoons of water and process until the dough forms a ball.

4.  Turn the dough out onto a lightly floured work surface; knead by hand with a few strokes to form a smooth, round ball.  Place the ball of dough in a lightly oiled bowl; cover with plastic wrap or a slightly damp towel and let rise until doubled in bulk, about 1 hour.  (Note: This recipe may also be made in an electric stand mixer fitted with the dough hook attachment.)

5.  Punch the dough down and transfer to a lightly floured board or silicone mat, then knead briefly by hand.  Divide the dough in to 2 equal portions for 12 to 16-inch pizzas or 4 equal portions for 8-inch pieces.  Shape each portion into a tight ball/  Brush each very lightly with oil, then cover tightly with plastic wrap and place in the refrigerator for at least 2 hours, or up to overnight. (Important Note: Bring the dough to room temperature before shaping, topping, and baking the crust.)

6.  To grill pizza, allow gravity to stretch the dough into a round shape (hold in front of you and let it gently stretch, switching directions until done).  Coat both sides with olive oil and place on a hot grill.  After about 3 minutes, the dough will appear to be cooking and bubbly.  Flip it over and add toppings, taking care to not add too many.  All toppings need to be pre-cooked and grated.

Toppings included sautéed oyster and shitake mushrooms, caramelized onions and bacon, basil oil, and beet greens.

Asian Green Salad with Tofu and Sprouted Adzukis


1          Tablespoon toasted sesame oil

2          limes, zested and juiced

1          Tablespoon rice vinegar

¼         teaspoon red pepper flakes

1          teaspoon birch syrup

Mix all together, taste, adjust seasoning as needed.


1 ½     teaspoon toasted sesame oil

1          12-ounce package Alaska Sprouts firm tofu

Heat a pan  up over medium-high heat.  Cut the tofu into ½-inch cubes and blot with paper towels.  When the pan is hot, add the oil and heat through quickly.  Add the tofu cubes and sauté, coating all sides with the oil and getting even browning.  Remove from pan and set aside.


1          bunch green onions, sliced thinly on the bias

1          bunch radishes, thinly sliced

2          carrots, julienned

Mustard greens, washed and crisped and torn into bite-size pieces

1          container sprouted beans from Alaska Sprouts

Combine all ingredients in a large bowl and toss. Serve on chilled plates and garnish with edible flowers.

Magpie Sue’s Potato Salad

This is very unconventionally prepared, so feel free to adjust the preparation to fit your lifestyle.


3          pounds Yukon Gold or similar potato, medium dice

1          bunch golden beets, medium dice

2          white onions, small dice

1          bunch Swiss chard, stripped from stalk and roughly chopped

Assorted other vegetables

Extra Virgin Olive Oil

Salt and Pepper

In a Dutch oven or in foil packets on a grill, cook potatoes and beets with oil, salt, and pepper until tender.  Remove and spread out on a baking sheet to cool.  Wilt the Swiss chard in a pan over medium heat.

Spring Pesto

I use a Vitamix for this, but a blender or food processor will also work

Green parts of the onions

½ bunch fresh dill

½ bunch fresh cilantro

½ teaspoon balsamic vinegar

1 small container of plain yogurt (Greek or otherwise) I use homemade

½ bunch of cress

3 cloves garlic, peeled, or garlic scapes

salt and pepper

Water as needed

Combine all in the smoothie setting of the Vitamix and add water if needed.

NOW, you are ready to toss the vegetables with the pesto dressing.  I enjoy serving this salad on a toasted baguette slice like a bruschetta topping.

Kyle D has been at it again. He's got the bug- the thrill of seeing your own recipe glistening behind glass- knowing that you've made something today to enjoy later. That someday in the not too distant future you will hear that pop and rushing hiss of a well sealed jar. Not at all like a leftover, rather a flavor captured in time. Not something reluctantly tolerated, even dreaded until it's gone, but looked forward to, put away for a special occasion.

This time it's pickles. And not just one flavor. You can't imagine the excitement a shipment of pickling spices from Fire and Flavor caused. We had the photos promptly the very next day.


Some DILL.

So we decided to make some for ourselves, but we wanted all the glory NOW, so fridge pickles were the logical choice.

Using a food processor, simply slice the cucumber, as well as any other pickle-ie add-ins you may wish. We chose onions and green bell peppers.

To boiling vinegar, add your desired spice blend. Sweet tends to have sugar and spices like turmeric, cloves and celery seed-

while dill typically includes garlic, peppercorns or red pepper flakes, salt and of course dill seed and sprigs of dill weed. Either benefit from a spoonful of mustard seed.

The best part about the prepackaged spice bundles is that there is no need for a recipe, no combo guess work. The package tells you everything you will need, and provides the dry ingredients all in one place. We mixed up a nice bread and butter blend.

Fill your jar about 3/4 with cucumber mix and pour hot liquid over. Just clamp down the lid, chill overnight, et voilá! you have pickles!

The food processor slice is thinner than your typical pickle, but makes for a nice spread once the pickles are ready to eat. These lovely delicate pickles are delicious by themselves on a cracker, but would be just as nice as a flavor companion to your favorite sandwich.

We've been cake pop central around here!

It started with the arrival of the new Nordic Ware Cake Pops pan sample. We have been wondering how it would compare to the traditional method, and were pleasantly surprised- especially by the color!

There are the obvious differences between the traditional and pan formed balls. The density and texture of the cake center is significantly different since there is no need to mix the cake with any binding frosting or cream cheese, it simply cooks the cake in single serve ball shaped portions- you just stick and dip. It does make just 12 at a time, however, so some of the time saved shaping the balls goes in to waiting for the next batch.

There is a delicate balance between just enough batter, and too much: overfilling leaves you with a Saturn looking ball and causes a lava flow out the top vent hole while underfilling leaves a flat side where the batter doesn't fill the sphere. A small portion scoop helps regulate the batter distribution.

Another tip is to use plenty of cooking spray. Don't forget to spray the top pan too! We used a brownie mix to make our pops, so they were nice and dense and had a good crust to grab on to the pop stick, but make sure to let them cool thoroughly before trying to dip. It is also helpful to dip the stick in some chocolate first, then press it into the ball and allow that to set before doing the full dunk. This makes the connecting point stronger. If the pop is loose you'll lose it in the chocolate, and if it's not cooled or under cooked the stick may poke through the top if you are drying them upright. Setting the pops on their head to dry works well to support a dense or large ball, but means you have to serve them stick side up because it creates a flat spot on the ball. One work around is to serve with no stick in a pretty candy or cupcake paper.

Styrofoam pieces work well to support pops while they dry- or if you happen to have a pan of rice crispy treats around- they work great as well! It's helpful to freeze hand rolled balls before dipping, but you have to work fast if you're adding decorations- like sprinkles, coconut, mini chips, etc.

For me, the decorating is the best part because it allows so many combos, like white chocolate with chocolate cake, milk chocolate with funfetti and sprinkles, white chocolate with dark drizzles, even a few with sugar and salt crystal sprinkles. Near the end when the stick to ball ratio was skewed we combined several balls into large discs and filled them with Nutella, pinched them back into a ball and dipped them in white chocolate and coconut! My favorite was chocolate cake, chocolate frosting, dark chocolate coating with a finishing salt sprinkle.

Less hand mess, fewer steps, universal size. Did have to wipe out pan after each batch, may have been brownie mix. Higher yeild, more flexibility in flavor, size and shape varies, texture more like a chocolate bon bon than cake.

Pros and Cons of Traditional vs. Pan Pops:

+ Pan results in less hand mess, has fewer steps per batch and produces uniform size.

- Pan needs to be wiped after each batch (atleast with brownie batter), multiple batch waiting time, less dense ball may cause stick to poke through.

+ Traditional method has a higher yield, allows more flexibility in flavor, size, and shape varieties. The texture is more like a Bon Bon filling.

- Multiple steps (bake, mix, roll, freeze, dip, decorate), mess! lots of hands on, size and shape change a lot from pop to pop, density can create a problem with the ball staying on a stick- if you have lots of 'drop offs'- try a smaller sphere.

Our demo guru has been showing off her skill with bread dough. Over the course of several weeks we've seen her make:

An Artisan Loaf (on an Emile Henry Pizza Stone),

Dinner Hot Rolls (on a Chicago Metallic sheet pan, with a Silpat mat),

Pull-Apart Monkey Bread (in an Emile Henry loaf pan)

Brioche Fruit Cups with Almond Creme (in a Chicago Metallic mini muffin pan)

Braided Spinach & Cheese Bake (also on the pizza stone)

Brioche Loaf with Almond Paste Swirl (loaf pan),

Cinnamon Rolls (in a non-stick Chicago Metallic baking pan),

and- of course- PIZZA (on the pizza stone)!

And she did it all with the same basic recipe. All this is possible thanks to the folks of 'Bread in Five'. In there three books, Artisan Bread in Five Minutes a Day (2007), Healthy Bread in Five Minutes a Day (2009), and Pizza and Flatbread in Five Minutes a Day (2011), Jeff Hertzberg and Zoe François  share recipes that allow you to use 'homemade stored dough, mixed and refrigerated for up to two weeks.'

We got particularly excited when we saw this video they produced- which features not only their bread, but watch for that very versatile pizza stone by Emile Henry!

[youtube http://www.youtube.com/watch?v=BYHQ4g9dBLU?rel=0&w=560&h=315]

Don't they all look like they are having the best time making that pizza?! And we can all vouch for the taste and texture- no matter how you shape, flavor, or bake it!