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Too Many Cooks

Archive for May 2014

Gourmet glamping comes to Spokane

Road-trippers can glamp their way from Spokane to Alaska with a new outfitter named Northern Adventure Tours.

Packages include gourmet meals prepared by a private chef, luxury canvas tents with queen-sized beds and private rental vehicles, which allow glampers to check out roadside attractions at their own pace.

Find the full story - plus a few recipes - in Wednesday's Food section. Meantime, here's one of Alaska chef Joe Hardenbrook's recipes - with instructions for home or camp as well as on the road or trail.

Yukon Quest Fruit & Veggie Smoothies

From Joe Hardenbrook of Northern Adventure Tours

Packed with vitamins and minerals, this smoothie makes for a breakfast or snack. The sweetness of the fruit contrasts with the celery’s salty tang. Spinach adds texture and boosts nutrition.

1 banana, sliced

1 apple, chopped

1 cup frozen Alaskan blueberries

1 cup frozen mango

1 cup frozen strawberries

1 cup spinach leaves

3 stalks celery, chopped

1 cup orange juice concentrate

Water

Combine all ingredients in blender or pitcher (if using immersion blender). Add water to just below top level of fruit and veggies. Blend until desired consistency is achieved. Pour into glasses and enjoy.

On the Road: Joe Hardenbrook and his wife prepare food for mushers competing in the Iditarod and Yukon Quest, Alaska’s two 1,000-mile sled dog races. On the trail, mushers need a lot of fat and carbs to keep their energy up, and these smoothies have proven to be a favorite.

Process all ingredients together and pour into silicone mini-loaf pans. Freeze, then push frozen blocks of smoothie mixture out of the pans and vacuum seal. On the trail, mushers will put the vacuum-sealed bag in their parka pocket to thaw, then snip off the corner of the bag and enjoy.

Yield: 2 large smoothies or 6 trail servings

 

Sneak Peek at Mother’s Day Brunch

Wondering what to make Mom for Mother's Day brunch?

Timothy Grayson, the Whitworth University-based district executive chef for Sodexo Dining Services, shares a bunch of brunch recipes in Wednesday's Food section.

Here's just one of his creations. Look for the rest in tomorrow's newspaper.

 

Swedish Vanilla Green Bluff Berry Gazpacho

6 cups of fresh or frozen strawberries or other berries

3 quarts, plus 1/4 cup cold water, divided

1 cup of white granulated sugar

3 slices fresh lemon

2 cinnamon sticks

8 tablespoons cornstarch

1/2 cup cream sherry

1 cup plus 8 tablespoons vanilla Greek yogurt

Place strawberries, 3 quarts water, sugar, lemon slices, and cinnamon sticks in large saucepan. Simmer over low heat until fruit is soft (about 15 to 20 minutes) Mix cornstarch with 1/4 cup cold water and stir mixture and sherry into strawberry liquid. Continue stirring over low heat until soup is slightly thickened. Chill in refrigerator. Combine 1 cup of chilled vanilla Greek yogurt into mixture before service. When serving top with a 1 ounce scoop of yogurt as garnish.

Serves: 8

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We never really believed that old cliché anyway. We're collaborating to share our cooking inspirations, favorite recipes, restaurant finds and other musings from the local food world and beyond.

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Adriana Janovich writes for and edits the Wednesday food section.

Carolyn Lamberson Features Editor for The Spokesman-Review. She's a foodie who has no time to cook. Still, a girl can dream ...

Ruth Reynolds is a copy editor at the SR. "I would bake and cook more than I do if I didn't have to keep cleaning off my kitchen counters. My favorite kitchen appliance is my rice cooker. No. My immersion blender."

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