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Guest Chef Guy Conley from Ginger cooks up a hearty soup for the cold winter days. More>>
The most popular dessert at the Southside Bistro is the subject of What's Cooking this week, courtesy of guest Chef Travis Haugen. More>>
The weather has turned cold and Chef Al is feels it's chowder weather. This week he creates a Kodiak scallop chowder to warm you up. More>>
This tasty standby is a simple way to graduate from a normal side salad with your dinner to something a bit more involved. More>>
Chef Al Levinsohn shows us how to prepare bit tet xao me, or filet of beef with sesame. More>>
Chef Al Levinsohn shows us how to prepare Alaska sea scallops with a Thai flare. More>>
With Oktoberfest just around the corner, here's a scrumptious German dish for the annual fall festivities. More>>
by guest chef Patrick Hoogerhyde of Orso and The Glacier Brewhouse
Wednesday, September 8, 2009
Low bush cranberry and birch syrup molasses on a Susitna Valley hash nested with Alaska summer greens tossed in a Glacier Brewhouse Stout and alder Moostard vinaigrette. More>>
This week's recipe is all about showing how easy it can be to cook a new, exciting seafood meal. (Recipe is for approximately 24 pieces.) More>>
This dish is fusion of shellfish from the far north and fruit from the tropics. Serves four. More>>
This seared halibut dish features a fillet seasoned with various herbs on top of a plate of steamed rice and sautéed vegetables. Recipe serves four. More>>
by guest Chef Guy Conley from Ginger Restaurant More>>
The seafood cioppino is a derivative of a seafood bouillabaisse, a fisherman's stew put together when Italian settlers landed in San Francisco. More>>
This recipe comes from guest Chef Erik Slater and the appetizer menu at the Resurrection Roadhouse Windsong Lodge. It's a festive, easy way to present poke, a raw tuna dish. More>>
Guest Chef Rob Kineen from Orso in Anchorage shows us how to make a delightful summer panzanella salad with locally grown greens and -- of course -- Alaska king salmon. More>>
This recipe uses the piquant flavor of green peppercorns to season salmon fillets. As the name suggests, green peppercorns are the unripe berry of the plant that produces black and white peppercorns. They are usually packed in brine and should be drained before adding them to recipes. You can find jars of green peppercorns near the jars of olives and capers in most grocery stores. More>>
Summer entertaining and barbecue go hand-in-hand. A sweet and spicy dry-rub marries nicely with the rich flavor of oven-roasted salmon. Topped with a colorful relish made from the bounty of the garden, this dish is beautiful, healthful and delicious. More>>
Chef Al, in a rare move, is baking for this week's recipe, which is a variation on Red Velvet cake that makes the dessert favorite into a finger food. More>>
Finger wrap sandwiches are a great way to display tasty treats at your next barbecue or party. Using just a simple routine, you can turn these morsels into an artistic culinary display. More>>
Believe it or not, healthy food can actually be quite tasty, as Chef Delisa Renideo shows with this quick and easy recipe that can be easily refrigerated and pulled out on short notice. More>>
This is a fun noodle dish that could be done as a chilled salad or as a hot entree. Either way, it's very simple and very tasty. More>>
With great summer weather upon us, locals are heading outdoors to their grills. And while this recipe is prepared in a comfortable kitchen, it's easy to take it outside for a barbecue. More>>
This recipe comes from Alaskan Brewing Company Brewmaster Geoff Larson and features the company's flagship beer, Alaskan Amber, an alt-style ale that was voted "Best Beer in the Nation" in the 1988 Great American Beer Festival Consumer Poll. More>>
Halibut tacos are a standard in Alaska and elsewhere, but this recipe comes with instructions for making lime crema, as well as a salsa fresca, both of which spice things up. More>>
With an abundance of halibut -- and good beer -- in Alaska, this recipe is a standby for chefs in the Last Frontier. The seasoning can change, but the technique is generally the same. More>>
Guest Chef Ronnie from Ronnie's Sushi in South Anchorage prepares one of the restaurant's lunch favorites -- also one Chef Al's favorites. More>>
This Turkish meat pie has a very spicy filling of sautéd ground beef, feta cheese and tomatoes. It's all wrapped up in strips of phyllo dough. More>>
This recipe features a court boullion for poaching the shrimp and a Cajun-style remoulade to top it off. There are different ways to prepare the shrimp, but Chef Al prefers the "shell-on" method. More>>
Guest Chef Dr. Sharon Kurz, CEO at St. Elias Hospital, joins Chef Al Levinsohn with healthy recipes served at her hospital. This version of quiche is very simple -- and very low in carbohydrates and cholesterol. (KTUU-TV) More>>
This recipe involves a brine marinade, and an Italian sausage -- either sweet or hot -- stuffing inside pork chops. Serves four. More>>
This unique nacho recipe comes from the Turtle Bay Resort in Oahu, Hawaii. Instead of the usual corn tortilla chips, these nachos use fried won tons. More>>
Spring rolls always make for a great appetizer, and the duck confit filling in this recipe adds a new twist. More>>
Joining Chef Al Levinsohn for this dish is Chef Guy Conley from Ginger restaurant, which specializes in Pacific Rim cuisine. More>>
This week's recipe brings together three key elements: A roasted rack of lamb, the herb marinade that spices things up, and an apricot jus to top it off. More>>
This Italian classic comes to What's Cookin' by way of a guest chef from Kirkland, Wash. More>>
This quick, simple and low-fat grilled fish goes well with a pre-made vinaigrette dressing, baby greens and roasted or boiled potatoes. More>>
This chicken dish involves tenderizing the filleted breasts, battering and frying them. It also goes great with the broccoli pasta dish below. More>>
Chef Nino from Nino's Italian Eatery puts together this pasta dish that's great any time of year -- but especially in the springtime. More>>
This marinaded chicken dish -- which works well grilled -- goes great with Chef Al's special vinaigrette dressing, dried fruit and walnut salad. More>>
In just a few short steps and with ingredients found in most refrigerators and pantries, pork schnitzel makes for a quick and tasty entree. More>>
This pasta dish has a basic, creamy base, but with shrimp and mushrooms added, it takes on a unique flavor. It can also be modified to make a chicken alfredo. More>>
Follow Chef Al's simple -- but tasty -- recipe for a unique type of pancake, then watch the video clips to see what he adds to it. More>>
A guest chef from Ronnie's Sushi joins Chef Al Levinsohn to share the restaurant's recipe for Kimchi, a traditional -- and spicy -- Korean dish that can be a great base for other recipes. More>>
A Milanese standard, Osso Buco is a braised veal dish served with gremolata, a mix of parsley, garlic and lemon peel. More>>
This dish's spiciness depends on how much Thai red chili is added, but one thing's for certain: It's meant to be eaten by hand using the cabbage leaves like you would a tortilla or taco shell. More>>
Chef Al's poached pear salad recipe is really three recipes in one. Besides the preparation of the pears themselves, the recipe also includes candied pecans and a honey pepper vinaigrette. More>>
This cake is delicious served warm, but it can also be prepared ahead of time and stored in the refrigerator until ready to serve. More>>
Guest Chef Kory Joyner, a pastry specialist at Superstar Pastry Design, joins Chef Al Levinsohn, to share her Apple Cinnamon Coffee Cake recipe. It's a great idea for breakfast the morning after Thanksgiving. More>>
In a repeat of a holiday favorite, Chef Al Levinsohn prepares a simple dessert -- Crème Brulee -- with a slight twist: pumpkin pie filling. More>>
This week Chef Al and guest Chef Travis Haugen of the Southside Bistro prepare New Zealand venison medallions with a blueberry-green peppercorn sauce and strawberry-currant salsa. This is a favorite item served on the menu at Southside Bistro. The first step is to make the salsa, which is quick and easy.
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A Kincaid Grill favorite, Seafood Fusion has been on the menu there since the restaurant opened six years ago. Besides coconut milk, mussels, lemon grass, and other fresh spices, the recipe also includes homemade shrimp wontons. More>>
One of the signature appetizers at the Kincaid Grill is the gorgonzola fondue, which they've served since the restauant opened. It can be served on toasted bruschetta, French bread or crackers and also goes well with apples, grapes or similar fresh fruits. More>>
Chef Al and guest Southside Bistro Chef Travis Haugen prepare wild mushroom risotto with butternut squash. More>>
This week, Chef Al Levinsohn prepares marinated pork tenderloin with fall butternut squash hash. The recipe also includes a homemade maple dressing. All together, it takes some time to prepare, but it's well worth the effort. More>>
One of Chef Al's favorite cream soups, potato leek soup, is a simple, tasty way to warm up your belly this winter. See Al's recommended garnishes for ways to make each batch unique. More>>
Chef Al prepares a family football season favorite: Aunt Snappy's grilled bratwurst with sauerkraut. It's a hearty recipe fit to feed a full house of football fans. More>>
Guest Chef Mala, known for her vegetarian cuisine, and Chef Al prepare samosas, a potato-filled fried treat. (KTUU-TV) More>>
Join Chef Al as he prepares pork spedina with fresh mozzarella and basil. Read along with the recipe and then watch them prepare the meal. More>>
Join Chef Al and guest City Diner Chef Ryan McAllister as they prepare Reindeer Sausage with Cabbage. Read along with the recipe and then watch them prepare the meal. More>>
Join Chef Al as he prepares buttermilk smoked salmon pancakes with chives and lemon syrup. Read along with the recipe and watch him prepare the meal. More>>
Join Chef Al as he prepares blackened salmon with wilted spinach salad. Read along with his recipe and then watch him prepare the meal. More>>
Join Chef Al as he prepares Cowboy-marinated Tri-Tip steaks with grilled asparagus and Rosemary potatoes. Read along with his recipe and then watch him prepare the meal. More>>
Join Chef Al as he prepares Salmon, Asparagus & Wild Mushroom Crepes. Read along with the recipe and then watch him prepare the meal. More>>
Join Chef Al and guest Chef Ronnie Lee from Ronnie's Sushi as they prepare Korean-style Kal Bee shortribs. Read along with the recipe and then watch them prepare the meal. More>>
Join Chef Al as he prepares grilled chilled lemon tarragon shrimp. Read along with the recipe and then watch him prepare the meal. More>>
Join Chef Al as he whips up grilled salmon with salsa verde, mixed greens and avocado. Read along with the recipe and then watch him prepare the meal. More>>
Join Chef Al and guest Chef Sal Addonisio as they prepare grilled tri-tip steak bites with a peppercorn gravy. Read along with the recipe and then watch them prepare the meal. More>>
Join Chef Al as he prepares New Orleans-style barbecue Alaskan king crab. Read along with his recipe and then watch him prepare the meal. More>>
Join Chef Al as he prepares Grilled Salmon Gyros with Cucumber Dill sauce. Read along with his recipe and then watch him prepare the meal. More>>
Join Chef Al as he prepares Grilled Crab & Artichoke Quesadillas. Read along with his recipe and then watch him prepare the meal. More>>
Join Chef Al and guest Chef Jeremy Fike of Pi Restaurant as they prepare Edamame Hummus with Asian-marinated vegetables. Read along with the recipe and then watch them prepare the appetizers. More>>
Join Chef Al as he prepares Alaskan Crab Gumbo. Read along with the recipe and then watch him prepare the meal. More>>
Join Chef Al Levinsohn as he prepares Herb-Grilled Salmon with Chilled Yaki Soba Salad. Read along with his recipe and then watch him prepare the delicious entree. More>>
Join Chef Al and guest Chef Ronnie Lee from Ronnie's Sushi as they prepare a cold salmon roll appetizer. Read along with the recipe and then watch as they prepare the treat. More>>
Join Chef Al and guest Chefs Jens and Oliver Nannestad from the Southside Bistro as they prepare Oliver's Peach & Raspberry Cobbler. Read along with the recipe and then watch the chefs whip up dessert! More>>
Chef Al Levinsohn was born in Southern California and raised in the Seattle area before moving to Alaska. He began his career working for Seattle-area hotels in the late 1970s, where he was promoted to his first sous chef position at the age of 18. More>>
Join Chef Al Levinsohn as he dishes up Corn Chowder with Salmon. Read along with his recipe and then watch him prepare the meal. More>>
Join Chef Al Levinsohn as he prepares Halibut Milanese. Read along with his recipe and then watch him prepare the meal. More>>
Join Chef Al as he prepares herb-grilled salmon skewers. Read along with his recipe and then watch him prepare the meal. More>>
Join Chef Al as he prepares King Crab Encroute with Hollandaise sauce, a classic appetizer any seafood lover will enjoy. Read along with his recipe and then watch him prepare the dish. More>>
Join Chef Al Levinsohn as he prepares pan-seared king salmon with watercress cream. Read along with his recipe and then watch him prepare the meal. More>>
Join Chef Al and guest Chef Travis Haugen from the Southside Bistro as they prepare Halibut Cheeks Picatta. Read along with their recipe and then watch them prepare the meal. More>>
Join Chef Al as he prepares herb-grilled lamb chops with tabbouleh salad. Read along with his recipe and then watch him prepare the meal. More>>
Join Chef Al as he prepares salmon croquettes. Read along with his recipe and then watch him prepare the meal. More>>
Join Chef Al Levinsohn as he prepares Tuna a la Nicoise with Olive Tapenade. Read along with his recipe and then watch him prepare the meal. More>>
Join Chef Al and guest Chef Rob Kinneen from the Crow's Nest as they prepare pan-seared Alaskan Scallops with Risotto, Radicchio and Orange Salad. Read along with the recipe and then watch the chefs prepare the meal. More>>
Join Chef Al as he prepares Salmon Potato Pancakes with Poached Eggs. Read along with his recipe and then watch him prepare the meal. More>>
Join Chef Al as he prepares Alaskan Seafood Cioppino. Read along with his recipe and then watch him prepare the hearty stew. More>>
Join Chef Al and his guest, Chef Sarah from Allen & Petersen Cooking and Appliance Center, as they prepare a not-too-sweet Cornmeal Cake with Cherry Sauce for those who still have a Valentine's Day sugar hangover. More>>
Join Chef Al as he prepares roasted and stuffed pork tenderloin with a homemade basil pesto. Read along with his recipe and then watch him prepare the meal. More>>
Join Chef Al as he prepares another Super Bowl appetizer guaranteed to wow your guests. Read along with his recipe for barbecued spot shrimp and then watch him prepare the meal. More>>
Join Chef Al as he prepares Lemon-herbed Cornish Game hens with fresh fruit salsa. Read along with his recipe and instructions, then watch him prepare the meal. More>>
Join Chef Al as he prepares a Super Bowl appetizer that'll wow fans for both teams. Read along with his recipe for Kodiak Scallops Ceviche and then watch him prepare the Hors d'oeuvres. More>>
Join Chef Al as cooks up a hot soup for a cold winter's night. Read along with his recipe for Hans' Favorite Goulash and then watch him prepare the meal. More>>
Join Chef Al as he prepares Spicy Vegetable Yaki Soba noodles with a special addition of Alaska sea scallops. Read along with the recipe and then watch him prepare the meal. More>>
Join Chef Al and guest Chef Mick Hug from the Mixx Grill at The Inlet Towers as they prepare King Crab-stuffed Chile Rellenos with Corn & Cumin sauce. Read along with the recipe and then watch them prepare the meal. More>>
Read along with Chef Al's recipe for Winter Root Beef Filet with Wilted Spinach salad, then watch him prepare the meal. More>>
Chef Al whips up a delicious holiday dish. Join him as he prepares Leek and Tarragon Stuffing. Read along with his recipe and instructions and then watch him prepare the meal. More>>
Chef Al whips up a mighty dish of roasted rack of pork with braised red cabbage and a homemade pan sauce. Read along with his recipe and instructions and then watch him prepare the entree. More>>
Join Chef Al as he prepares potato pancakes with pan-seared duck breast and fresh cranberries. Then watch him prepare the meal. More>>
Join Chef Al Levinsohn and guest Chef Jeremy Fike from the Solstice Bar & Grill as they prepare Alaskan Cassoulet with pan-seared duck breast. Read along with the recipe and then watch the chefs prepare the entree. More>>
Join Chef Al as he prepares Mulligatawny soup. Read along with his recipe and then watch him prepare the hearty soup. More>>
Join Chef Al and guest Chef Hannah Robertson from Downtown's Anchor Pub prepare King Crab cakes with Banana-onion compote and Red Thai curry sauce. Read along with the recipe and then watch them prepare them. More>>
Talk about a homecooked meal! Chef Al whips up a delicious and quick recipe for beef stroganoff. Read along with his recipe and then watch him prepare the tasty dish. More>>
Join Chef Al for a special trick or treat this Halloween. Read along as he prepares pumpkin creme brulee and then watch him create the dish. More>>
Join Chef Al for a delicious bowl of his signature cream of watercress soup. Read along with his recipe for the soup and then watch him prepare the meal. More>>
Join Chef Al for a hot dish that will certainly keep you warm as winter approaches. Read along with his recipe for Thai white bean and chicken chili and watch him prepare the meal. More>>
Join Chef Al and guest Chef Mick Hug from the Inlet Towers & Suites for an entree guaranteed to warm up a chilly October night. Read along with Chef Mick's recipe for Green Chile Chicken Lasagna, then watch him prepare the meal. More>>
Winter soups are a great way to stay warm and Chef Al presents a nice butternut squash soup with apples and prosciutto ham, which can also be prepared with pumpkin as a squash substitute. Read along with the recipe and then watch Chef Al prepare the soup. More>>
As fall turns into winter, Chef Al brings you some hearty, heated gumbo to warm things up. Read along with his recipe, then watch him prepare the meal. More>>
Chef Al and guest Chef Nino from Nino's Italian Eatery prepare Caprise Salad and Eggplant Rollatini. Read along with their instructions and then watch them prepare the meal. More>>
Chef Al likes to use a good amber ale, such as Alaskan Amber, to make beer battered halibut. Of course, you can substitute with the beer of your choice, as anything tastes great in this easy batter. Dip the finished halibut in some City Diner tartar sauce and enjoy!
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Using parchment paper to cook fish seals in the moisture and makes it extremely flavorful. It is also a very easy, yet showy presentation and involves minimal cleanup, a bonus for any host! Read along with Chef Al's recipe and watch him prepare the meal. More>>
Read along with Chef Al's instructions to prepare pan-seared Alaska salmon with a Pinot cherry compote sauce. Then watch him create the entree. More>>
Read along with Chef Al and guest Chef Kellie Thompson from City Diner as they prepare Caramel Apple Bundt Cake, then watch them make the dessert. More>>
Read along with Chef Al and guest Chef Ronnie from Ronnie's Sushi as they share a recipe for traditional tempura battered shrimp and vegetables. Then watch them prepare the dish. More>>
Read along with Chef Al and guest Chef Panida Watts from Taste of Thai Restaurant as they prepare Chicken Satay with Peanut sauce and Cucumber salad. Then watch them prepare the dish. More>>
Read along as Chef Al and Chef Travis Haugen from Southside Bistro prepare Corn Lemongrass soup with Crab Salad garnish. Then watch them create the summer soup. More>>
Read along with Chef Al's recipe for Shrimp, Avocado and Endive salad, then watch him prepare the meal. More>>
Read along with Chef Al's recipe for the ingredients and preparation of Poached Pear Salad with Gorgonzola, Candied Pecans and Honey Pepper Vinaigrette, then watch him prepare the salad. More>>
Read along with Chef Al's recipe for lemon herb-roasted Cornish game hens with tabouli-arugula salad and watch him prepare the meal. More>>
Read along with Chef Al's recipe for grilled chicken gyros with cucumber dill sauce and Mediterranean mushroom salad, then watch him prepare the meal. More>>
Read along with the recipe for artichoke ceviche bruschetta, as well as balsamic tomato bruschetta, with Chef Al and guest chef Brian Cox from the Mixx Grill at Inlet Towers and Suites. Then, watch the chefs prepare the delicious summer appetizer. More>>
Read along as Chef Al instructs how to prepare cream of asparagus soup and watch him create the soup. More>>
Read along as Chef Al and the Service High School Pro-Start cooking team prepare dessert chocolate cake with corkscrew garnish and watch them prepare the award winner. More>>
Read along with Chef Al's recipes and instructions for two classic Italian chicken dishes -- Chicken Picatta and Chicken Marsala -- and watch him prepare the entrees. More>>
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