The Fantastic Mr. Feedbag

A website celebrating and enumerating Juneau, Alaska's food culture

Posts Tagged ‘greek yogurt

Greek Smoked Salmon Dip

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salmon dip

Last weekend Matty and I were invited to the best dinner party, ever. It was celebrating the birthday of one of our favorite people in town, Katie White. Unfortunately, I got sick late in the afternoon, and was unable to attend the dinner party. I hear it was a beautiful dinner with fantastic people, and of course ridiculous food. Someone told me a rumor about lobster macaroni and cheese, can you believe that? Matt made this dip for the party and has been happily eating it all week.

This past fall, Matt went out fishing off the beaches here in Juneau. He caught a good number of cohos that we smoked up for all kinds of deliciousness. This winter we invested in a little smoker, which I’m sure we will put to all kinds of amazing uses when we start hunting and gathering again this coming summer/fall.

Oh, Feedbag: I almost forgot to tell you I got a food dehydrator for Christmas! Does anyone out there with a food dehydrator have any awesome ideas for me? I’m excited to buy a flat of mangoes at Costco and get started with a dried fruit project.

This is Matt’s own recipe with our wild caught salmon, it’s already a classic in our house.


– 12 ounces of crumbled & deboned wild Alaskan smoked salmon
– 8 ounces of cream cheese, pre-softened to room temperature
– 1 cup of Greek yogurt
– 1/2 cup of feta cheese (Mt. Vikos is my favorite)
– 1/2 red onion, finely diced
– 1/4 cup of fresh dill
– 1 lemon, juiced
– 1 bulb of roasted garlic
– salt & pepper to taste


To roast garlic:
– Pre-heat oven 325 degrees
– Cut off the top 1/3 of the bulb, exposing the cloves, and drizzle in olive oil
– wrap bulb in tin foil and roast for one hour

To assemble dip:
– prepare all ingredients and process in a food processor

Serving suggestion: This is perfect as a dip for crackers, or as a spread for a sandwich or a bagel.


The Alia Breakfast

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Alia Breakfast

I spent the last week down in San Francisco visiting with family and friends. The Bay Area is a ridiculously beautiful place to live and also ridiculously expensive. I stayed with my two favorite girl cousins, one of whom, like me, is temporarily unemployed. Unemployment is a time where the glory of air miles and the promise of a job come the winter months make taking a quick trip out of town possible. My cousin Anya works as a clothing designer for the cutest toddlers in America. When Anya went to work each day, Alia and I came up with a new public transportation adventure to embark on. We started many of our mornings off with this simple, filling, and cheap breakfast. Our fresh fruit came courtesy of the Mission Farmer’s Market, the Asian produce markets lining the Richmond, and the market stalls lining the border of China Town. Ali and I soon discovered to our delight that San Francisco is full of cheap delicious food to be made or bought.

This is a meal that allows for creativity and personal preference. It’s always best to use fruit that’s in season, and in our case the fruit that was most affordable. I think fresh walnuts or almonds would be great as a garnish on this breakfast, but it varies from the bare bones tradition of this cost effective recipe. If you’re trying to impress someone and want to get really fancy, roulade and thinly julienne some mint on this piece!

– 1 large peach
– 1 banana
– 1 orange or 1 apple (or both)
– 1 cup of rolled extra thick oats
– 2 – 4 tablespoons of low-fat plain yogurt (Greek or European yogurt is delicious)
– Cinnamon to taste
– Fresh honey, use sparingly (optional)

– Wash fruit and cut it into similar sized cubes
– Mix fruit with plain yogurt in a small bowl and reserve
– Cook rolled oats using your method of choice (Alia used the old school stove method)
– Spoon 1/3 to 1/2 cup of cooked oats into a bowl
– Top with fruit and yogurt mixture
– Season with cinnamon and/or honey

This makes 2-3 servings with even a little left over fruit for a later day snack.

Happy Eating!

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