January 25, 2018
It's 10 degrees in Alaska right now, and it's supposed to drop down to -2 degrees tonight. When we have this kind of weather, all I want are stews and meals with lots of cream. I get out to ski or walk every day from noon- 2pm, so that Owen (5 months) gets to nap in the cold. Napping outside is very popular in Norway, and I find he always wakes up happy when he's bundled up in his chariot. Pushing and pulling around 50 extra pounds isn't easy though, and coupled with all those calories needed to breastfeed, I need meals hearty meals. Eve's recipe for Creamy Halibut fits the bill.
Eve pushing BOTH our boys through the homestead meadow in her double chariot.
Eve and I met cross country skiing 6 years ago. Since then, we've spent days skiing, hiking, berry picking and chatting. Eve inspired me to do more with less. To keep a cozy home and to make delicious, healthy meals with food I harvest myself. If it weren't for Eve, I probably wouldn't have the 8 chickens, 2 geese, and 11 ducks that we have now. I probably wouldn't make as much jam, sauerkraut, and pickles. I definitely wouldn't have had such a great growing season in our 24x40 high tunnel without her advice and encouragement. Amazing mother, generous friend, and one hell of a homesteader, this woman is a powerhouse and she makes a mean meal. When Eve Kilcher invites you over for dinner, you do NOT say no.
You may know Eve from the Discovery Channel show Alaska: The Last Frontier. She and husband, Eivin Kilcher, released a beautiful cookbook last year called Homestead Kitchen: Stories and Recipes from Our Hearth to Yours. Along with beautiful photography by our talented friend Brian Grobleski, and some hilarious stories from growing up on the homestead, their book features some of our favorite wild Alaska seafood dishes (think Alaskan-Style Shepard's Pie, Salmon Burgers, and Gruyère Crab Melts).
With Eve's permission, here's her stellar recipe for Creamy Halibut. I enjoyed this dish with a salad and brown rice and it was perfect, simple and super satisfying. For more of Eve's recipes, visit www.eivinandevekilcher.com and sign up for their newsletter.
EVE KILCHER'S CREAMY HALIBUT
From: Homestead Kitchen: Stories and Recipes from Our Hearth to Yours
Preheat the over to 350° F. Mix together the yogurt, mayonnaise, sour cream, garlic, dill, pepper, and salt to taste in a bowl.
Lightly season the halibut with salt and pepper and place in a shallow baking dish. Bake for about 10 minutes, or until the thickest part is cooked through. Remove the dish from the over and spread the creamy sauce over the halibut. Return to the over and bake for 10 minutes more, or until it gently flakes apart with a fork. Depending on the thickness of your fillets, it might take a little more or less time. Keep a close eye on this dish, as it is very easy to overcook halibut.
RECIPE NOTE: Because of where we live, halibut is our go-to white fish, but this recipe will nicely accommodate any firm, white-fleshed fish.
Our wild Alaska cod would work well too!
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