The Tutka Bay Lodge Cookbook: Coastal Cuisine from the Wilds of Alaska

The Tutka Bay Lodge Cookbook: Coastal Cuisine from the Wilds of Alaska


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The Tutka Bay Lodge Cookbook: Coastal Cuisine from the Wilds of Alaska by Kirsten Dixon, Mandy Dixon

In personal stories, evocative photographs, and recipes that are purposefully simple and designed for the home cook, Chef Kirsten Dixon and her family share fresh, rustic cuisine offering friendship, communicating passion, and bringing comfort and delight to the table.

This recipe collection represents the cuisine at Tutka Bay Lodge, the Dixons’ seaside lodge nestled within the curve of a quiet cove at the entrance to Tutka Bay, a deep seven-mile fjord in Kachemak Bay, Alaska. In old-world tradition, Kirsten Dixon’s family works together to craft a lifestyle that centers around three themes: the natural world, their culinary lives, and living a life of adventure.

The cookbook is organized by sections for breakfast, lunch, appetizers, dinner, and the Cooking School at Tutka Bay. Among the one hundred recipes are Brioche Doughnuts with Cider Black Currant Marmalade, Hot-Smoked Salmon Croquettes, Grilled Oysters with Salmon Bacon and Pernod, Braised Short Rib Ravioli, and Wild Berry Chocolate Shortcake.
“Seafood is the star of our cuisine here, as it should be. We certainly serve our share of ocean-caught salmon throughout the entire summer season. Halibut, cod, rockfish, shrimp, and crab also are served nearly daily. We are never too far from the garden in our cooking and many of our recipes include fresh-picked herbs or vegetables that grow well in Alaska. In addition, the wild berries, herbs, mushrooms, and sea vegetables inspire us to remember where on the Earth we live and how lucky we are,” Kirsten says.

Product Details

ISBN-13: 9781941821152
Publisher: Graphic Arts Center Publishing Company
Publication date: 10/01/2014
Edition description: New
Pages: 224
Product dimensions: 8.90(w) x 10.10(h) x 1.10(d)

About the Author

A passionate culinary student and educator, chef Kirsten Dixon has been cooking in the backcountry of Alaska for more than twenty years. She owns Within the Wild Adventure Company along with her husband, Carl, and daughters, Mandy and Carly. Together they operate Winterlake Lodge, Tutka Bay Lodge, the Cooking School at Tutka Bay, a home goods boutique, and a café, all located in Southcentral Alaska.

Kirsten completed a Master of Fine Arts program in creative writing at Goddard College, Vermont, and has since written for and been featured in many national and international publications. She has written two cookbooks, including THE WINTERLAKE LODGE COOKBOOK for which she won the Best Female Chef USA award at the Gourmand International Cookbook Awards in 2004. Her new edition of THE WINTERLAKE LODGE COOKBOOK with new recipes, new design, and new photos was published in 2012. Expanded bio and resume at:

Mandy Dixon serves as Within the Wild Adventure Company’s pastry chef and the chef of La Baleine Café, a seaside cafe in Homer, Alaska. She trained at Le Cordon Bleu in Pasadena, California, and later enrolled in the intensive pastry program at the Culinary Institute of America in St. Helena, California. Mandy worked as a pastry chef for the Thomas Keller Restaurant Group in Yountville, California, before returning to the family business in Alaska in 2010. She was the food stylist for the second edition of The WINTERLAKE LODGE COOKBOOK, and is a coauthor of the upcoming THE TUTKA BAY LODGE COOKBOOK: COASTAL CUISINE FROM THE WILDS OF ALASKA.

Table of Contents

Foreword by Pam Houston
With Gratitude
Welcome to Tutka Bay Lodge

We Look for Seashells in the Morning
Morning Meal
Apple Cheddar Waffles
Blueberry Pancakes with Berry Syrup
Breakfast Rice Bowl
Brioche Dough
Brioche Doughnuts with Cider Black Currant Marmalade
Cider Black Currant Marmalade
Crab Cake Benedicts with Hollandaise Sauce on Homemade English Muffins
Crispy Russet Potato and Gruyère Hash Browns
Danish Pastry Using Quick Danish Dough
Herbed Buttermilk Biscuits with Smoked Salmon
Homemade Granola
Homemade Ricotta
Homemade Yogurt
Hot Oat Cereal
Huevos Rancheros with Homemade Flour Tortilla
Monkey Bread
No-Knead Breakfast Bread
Red-Flannel Hash
Salmon Bacon with Rhubarb Lacquer
The Perfect Crab Omelet
Whole Grain Wild Berry Bars
Wild Berry Ricotta Muffins

Let’s Take Our Luncheon by the Sea
A Pleasant Walk, A Pleasant Talk Along the Briny Beach…
Blueberry Cream Cheese Cookies
Carrot Cupcakes with Cream Cheese Frosting
Chilli-Crab Fresh Rolls
Cod Fritters with Pea Cream
Curried Fish and Chips
Dungeness Crab Melts
Fish Tacos with Simple Salsa and Homemade Corn Tortilla
Ginger Lime Shrimp Stir-Fry
Hot-Smoked Salmon Croque Madame
Hot-Smoked Salmon Croquettes
Kachemak Bay Seafood Chowder (no photo)
Local Seafood Paella with Sofrito
Pickled Red Onion
Red Currant Jam Tart
Rhubarb and Ricotta Churros
Rhubarb Lemonade Bars (no photo)
Russian Summer Soup (no photo)
Sourdough Panzanella
Spot Shrimp Pizza with White Sauce

We Gather the Oysters and the Wine
Blueberry Chutney
Bullwhip Kelp Sweet and Spicy Pickles
Charred Tomato Flatbread
Crab Steam Buns
Crabapple Chutney
Creamy Horseradish Dipping Sauce
Grilled Oysters with Salmon Bacon and Pernod
Halibut Sliders
Mini Salmon Pirogi
Pan Seared Scallops with Honey Cider Glaze
Puff Pastry Flatbread
Quick Fruit and Nut Bread
Rice Cakes with Smoked Salmon
Rockfish Fritters
Rosti Crab Cakes with Fennel Remoulade
Salmon Rillettes
Sea Crackers
Sea Lettuce Relish (no photo)
Shrimp Chips
Spicy Roasted Garbanzo Beans

At the Table We Share Our Stories
To the Table
Almond Chocolate Toffee
Beef Filet with Jakolof Bay Oyster Sauce
Beet and Sweet Potato Crumble
Braised Short Rib Ravioli
Caramel Nut Tart
Carrot Ginger Soup
Dark Chocolate Berry Tart
Grilled Ribeye with Ocean-Style Chimichurri
Halibut with Rhubarb and Ginger
Herbed Salad with Pickled Radish
Miso Butter Pasta with Fresh Basil And Salmon (No Photo)
Pork Tenderloin with Leek Cream
Raspberry Semifreddo
Rose Panna Cotta with Strawberries
Salmon-Filled Gnocchi
Toasted Barley Risotto with Comté Cheese (No Photo)
Weathervane Scallops with White Wine Sauce
White Chocolate Bread Pudding
Wild Berry Chocolate Shortcake

Our Teaching Life
A Good Cook Can Cook Anywhere
Alaska Fisherman’s Stew
Alaska Seafood Sausage
Candied Crabapples
Curry Powder
Five Sauces for Salmon
Goa Coast Shrimp Curry
Halibut Shawarma
Making Sea Salt
Marcona-Crusted Halibut Cheeks with Sofrito
Ramen Noodle Bowl
Salmon Masala
Salt-Crusted Salmon
Sweet and Smoky Salmon Rub
White Bean Stew

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From the Publisher


To reach Tutka Bay Lodge, we boarded a small boat that took us from the little village of Homer to a remote peninsula. Ozzie, a sea otter, greeted us at the dock; other regular guests include bald eagles, humpback whales and black bears.

Once our boat puttered off, we were left standing in utter silence, staring out at the spruce-covered islands and down at the countless red and yellow and purple starfish beneath the surface of the clear water. But enough about the scenery: We came for the food… Tutka Bay Lodge co-owner Kirsten Dixon is perhaps the best-known chef in state.

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