My friend Heidi is the author and chef behind Chena Girl Cooks, a food blog all about unfussy delicious food. Apart from being a terrific chef, Heidi is one of those people who lights up a room with her mega watt smile and vivacious laugh. She’s just one of those warm, welcoming, quick-witted people whose presence makes you feel great. And she’s generous with her culinary gifts: when I asked her to come over for a solstice dinner this weekend she said “what am I cooking?” Solstice in Anchorage means about 22 hours of daylight. Without the regular cues of darkness time becomes a looser concept and dinner and bedtime creep later and later (tired and cranky toddlers are still like clockwork).
Chester and I both like to cook (don’t misunderstand: we are not Heidi caliber), but I often have a hard time thinking of what to cook. Not Heidi. She always has menu ideas at the ready, so I gladly left the menu up to her and appointed myself her sous chef (and I made an apron for her to mark the occasion). The menu was salmon with dijon mustard, bread crumbs and herbs, and couscous, roasted beet salad, and brownies for dessert. It’s classic Heidi: simple local ingredients that she manages to turn into an exquisite dinner like it’s no big deal.
The salmon was so good, cooked perfectly, with the tang of the dijon and the crunch of the breadcrumbs. Heidi promises to have the recipe up on her blog soon. This is definitely one to try this salmon season!
Here’s to friends as bright and sweet as the first day of summer! Head over to Chena Girl Cooks to check out Heidi’s other great Alaska inspired recipes. Happy solstice everyone!
*Update* Heidi has posted the recipe from our Solstice feast, and you can check it out here!