Kitchen Unnecessary: ​​The Alaska Series -Diet




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I love this time of year for all its merriment and excitement. What do you want to do and what are you looking for in the coming year? As I've got older I've been quick to jump to the goal.

This year, hands down, the thing that has given me more delight, pride and excitement Kitchen Unnecessary. We just celebrated our one year mark, launched our 4th and 5th Episode and Best Gifted Video from Best Food Video Saveur Magazine, It's been a great year.

This past September our team traveled to the remote town of Cordova, Alaska. I have yet to find the words adequate. I always hate that copout but I assure you I'm trying. Watch the series and I think you'll understand why.

I wanted to share more images from the trip. All of the photos were captured by my husband, Gift.

The first day we went fishing with Nelly and Michael Hand from Drifters Fish. Nelly packed the cooler with fish they did not starve on their boat so we did not starve. Note to self: always bring back up fish if you want to be sure to eat lunch.

Well, notice how sunny it is in Alaska. We're told it's not always like that but I think they are lying. You guys, I'm barefoot on the beach in Alaska and loving every minute of it.

Raven Madison, our local expert and guide. We found Nagoonberries, low and high bush cranberries and a few late summer blueberries. So we scaled a mountain for Chicken of the Woods mushrooms and found ourselves in the middle of a moose hunt.

Because I just had to come to Nelly and Michael's boat to see their catch. And then it's off to the feast.


Moose Meatballs with Low Bush Cranberry Sauce and Smoked Cabbage

Alder Smoked Cured Salmon Salad with Heirloom Tomatoes, Smoked Corn and Whipped Shallot Cream

BBQ Chicken of the Woods Mushroom Pizza

Grilled Salmon and Wild Mushrooms

Grilled Salmon with Preserved Lemon Herb Sauce

Wild Rice Pudding with Nagooneberry Sauce

For all the recipes head to

Wild Rice Pudding with Nagooneberry Sauce

Author Ashley Rodriguez

I never grew up knowing what "rice pudding" was. In our family it was called "milk rice" and we served it for dinner. Now I know and sometimes it's dinner. Here it is the perfect end to our wild feast.

In this version we use wild rice in place of white rice and gently simmer the sweet creamy rice over a low flame and serve with a simple sauce of Nagooneberry. It's warming, satisfying and so simple to make.

Substitute blackberries, marionberries, strawberries or raspberries for the Nagooneberries.


2 tablespoons butter

1 1/2 cups wild rice


½ cup brown sugar

3 cups of milk

1 cup of cream

1 vanilla bean, split

1 cinnamon stick

1 ½ cups of Nagooneberries

¼ cup of sugar


Set of small grilled or grounded bread on a grill. Add butter to the pot and melt. Stir in the rice and sauté until completely coated in the butter and it smells lightly toasted. Add a hefty pinch of salt.

Carefully stir in the sugar, milk, cream, vanilla bean and cinnamon stick. Bring to a simmer then cover. Gently simmered until the rice is tender and the pudding has thickened, about 1 hour.

In a small skillet add the Nagooneberries, sugar and cinnamon stick. About 10 minutes. Bring to a simmer over low flame and cook until the sugar dissolves.

Serve over the rice pudding.

Thanks for supporting our adventures this year. We can not wait to bring you more in 2019.

Special thanks to our partners who made the Alaska Series possible:


Barebones Living

Alaska Airlines


We are so honored to work with some of the best companies around. These adventures would not be possible without them. They are wonderful supporters of our crazy dreams and wild adventures.

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