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Food and Drink

How Alaska eats: You probably need these wild-game meatballs and these tahini-chocolate chip cookies too.

  • Author: Julia O'Malley
  • Updated: September 14, 2018
  • Published September 14, 2018

Newsletter #13: Nice to meat you

I spent the last week working on my food book at a friend's studio in Cleveland. Naturally, I didn't get to testing my meatball recipe before I left so I had to hand-carry frozen ground caribou on the plane from Anchorage. That was a fun TSA conversation. (Actually, they see it all the time and didn't care because #AlaskaLife.)

I got to shop  Cleveland's jampacked indoor Westside Market for recipe ingredients, which I admit was gaming it a little bit. I bought local basil, parmesan and hot Italian sausage by the pound. But, I've made this recipe 100 times. I stand by its awesomeness, no matter where the non-caribou ingredients come from.

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Side story: I couldn't stop being obsessed with tomatoes. Like I walked up to one vendor with a tomato display and said, "Give me your biggest heirloom." It weighed 2 pounds and cost me like $3. Here's a veggie tray I made with it to bring to my Cleveland aunt's house. Those papery things are called ground cherries. They taste like pineapple. (I brought some home in my carry-on. Also so #AlaskaLife.)

Veggie plate with heirloom tomatoes, roasted eggplant, beans, charred peppers, fresh mozzarella and ground cherries.

The other thing I got into while working on my book in Cleveland was an activity that's sometimes called "procrastabaking." If only I'd had Maya Wilson's white hot recipe for tahini-chocolate chip cookies, because I would have been ALL OVER IT.

Tahini chocolate chip cookies (Maya Wilson / Alaska from Scratch)

Meanwhile, kitchen-minded gardeners, His Honor Jeff Lowenfels reminds us that now is the time to start thinking about planting some garlic for next year's enjoyment (but wait until the soil gets to the optimal temperature). And market columnist Steve Edwards says this week's farmers market move is to go for the newly ripe apples.

[Read previous newsletters here. Find more food and drink content here.]

Oh, did you catch this story about the new food hall planned for the old La Mex location? There's something to look forward to.

Join the Alaskana recipe test kitchen on Facebook to help test all these recipes, and feel free to write me with any questions. Here's hoping your procrastabaking doesn't get too out of hand. Thanks for reading.

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