FAIRBANKS - As a child some of the best moments in my house always seemed to arise in or around the kitchen. As an adult this trend has continued. It’s possible that these good times and memories strongly influenced my career path. Or, maybe it was just watching the zany Swedish Chef on Sesame Street fight with the flying spaghetti monster (whom I still get great enjoyment from imitating, “Bork! Bork! Bork!”)

The kitchen and dining room continue to be one of the best places to connect — and stay connected — with your family. In fact, the kitchen table is probably one of the most underutilized means of finding out what’s really happening in your children or your spouse’s lives.

Whether you have the time (or inclination) to prepare a full traditional dinner or you’re just squeezing in a dinner of grilled cheese and tomato soup between activities, enjoy these moments with your family.

If it’s an hour you have for a formal meal or 20 minutes for a simple supper, the most important part of the meal is the time spent with the people in your home. Meals don’t have to be traditional, and they don’t always have to be balanced. Sometimes it’s fun (and sometimes plain necessary) to have a “non-dinner.” Who hasn’t, at one time in their life had cereal for dinner? 

This month’s column is dedicated to the smorgasbord. Smorgasbord is a Swedish word for a luncheon or buffet offering a variety of foods and dishes. Try the recipes, whether it’s on a lazy Saturday afternoon, or a Wednesday night supper, and enjoy the bounty with your family.

 

Deep Fried Mozzarella

1 pound of ciliegine (cherry tomato size 1/3 ounce) fresh mozzarella

panko

egg wash

flour

dipping sauces

Set up an assembly line for breading the mozzarella: flour, egg wash and then panko. Season the flour with salt and pepper and add finely chopped parsley to the panko.

Flour the mozzarella, coat it well in the egg wash and then roll it around in the panko until it’s completely coated. I personally take them back into the egg wash and the panko to give them a second coating. This makes them crunchier on the outside and prevents the cheese from bursting when cooked.

Heat vegetable or peanut oil in a skillet, or if you have a Fry Daddy, all the better. Deep-fry until they’re golden brown and let them drain on paper towels. Cool a minute or two before serving; they will be hot. Serve with your favorite dipping sauce. 

DIPPING SAUCES

Easy marinara 

1 can (28 ounce) whole peeled tomatoes

1/3 cup olive oil

4 garlic cloves smashes

6 basil leaves chopped

6 sprigs of parsley

Salt and pepper to season

In a large sauce pan bring all ingredients to a simmer over medium low heat for 15 minutes, crush the larger pieces with the back of a spoon, puree with a stick mixer or a food mill and season with salt and pepper.

Chipotle mayonnaise

1 cup of mayonnaise

2 tablespoons chopped cilantro

1 tablespoon of adobo sauce from a can of Chipotle peppers

1 tablespoon of chopped Chipotle peppers

1 squeeze of fresh limejuice

1 teaspoon garlic salt

Combine all the ingredients and mix will, remember these Chipotle peppers can get pretty spicy hot. If you are concerned start with just a little and add more if desired.

Gorditos

2 cups Masa Harina (traditional flour used to make tortillas, tamales and other Mexican dishes)

1/4 cup of olive oil

1 1/4 cup of water

salt and pepper to season

vegetable oil to fry

Mix the Masa, oil and water in a bowl to form the dough. Shape the dough into 2 1/2 to 3-inch discs that are approximately 1/4 inch thick. Heat a 1/2 inch of vegetable oil in a sauté pan and fry the Gorditos until the outside texture is somewhat crispy, about two minutes per side.

Top the Gorditos with any topping you desire, such as pulled pork, chicken, salsa or shrimp cervice. This is a very fun and flexible recipe. At our house we made these the other day and topped them with shredded beef that had been seasoned with fajita spice, sour cream and pico de gallo. It is an absolute wonderful aroma that fills the kitchen. Iceberg lettuce, because of its crispness, also works very well as a topping.

Chinese Chicken Wraps

1/4 cup chopped peanuts

6 cremini mushrooms sliced

3 scallions chopped (save some of the green for garnish)

4 teaspoons soy sauce

2 tablespoons oyster sauce

1 tablespoon rice wine, sake or mirin

1 teaspoon cornstarch

1/2 teaspoon sugar

salt and pepper to taste

2 tablespoons peanut oil

4 cloves of garlic

Iceberg lettuce

Mae Ploy Sweet Chili sauce for garnish

Combine the soy sauce, oyster sauce, rice wine, cornstarch, sugar, salt and pepper. Pour the mixture over chicken, peanuts, mushroom and scallions and marinate for 20-30 minutes.

Heat the oil over medium high heat, add the garlic and cook until fragrant. Add the chicken and stir-fry until cooked and brown. Spoon into lettuce leaves and garnish with a little Mae Ploy and scallion.

With such a mix of flavors it is going to take some versatile wines to pair with what we have going on. I would recommend a Gewürztraminer from Columbia Winery, it has a great “undertow” of spice to balance out all of flavors of your smorgasbord and for a red I would recommend a Pinot Noir from Oregon, Erath, Elk Cove or Adelshiem vintages are drinking really nice right now.

As always if you have any questions or comments, or need clarification or a recipe, I hope you’ll call or e-mail me. I enjoy hearing from you.

Darryl Allan is food and beverage director for Fountainhead Hotels, which includes Zach’s Restaurant at Sophie Station Hotel. He enjoys sharing his passion for fun, creative and great-tasting food. E-mail him at fb@fdifairbanks.com.