Teri Robl

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Food

Kachemak Cuisine: Chickens and eggs make great dishes

Which came first, the chicken or the egg? I’m not sure, but I can’t image life without either. Eggs are a perfect portable food, tasty,… Continue reading

 

Teri Robl’s Buster Bar Ice Cream Dessert is the perfect treat for Valentine’s Day. (Photo by Teri Robl)
Food

Kachemak Cuisine: Cook a Valentine’s Day meal for your sweetie

Hello, February. I am happy to welcome in this short month of more daylight that gets us closer to spring. In preparation for Valentine’s Day… Continue reading

 

For a hearty meal on cold winter days, try Mom’s Meatloaf. (Photo by Teri Robl)
Food

Kachemak Cuisine: Make a soul-warming pot of something good

I ran into a friend in the grocery store this weekend who was excited to show me a picture of the beautiful French gray Le… Continue reading

 

Food

Kachemak Cuisine: Think oysters for New Year’s

The Christmas season feasts were filled with roasted prime rib, smoked turkey, baked ham, a rich cream and cheesy potato dish, baked rolls, traditional sweet… Continue reading

Three-layer peppermint bark is a Christmas treat. (Photo by Teri Robl/Homer News)
Food

Kachemak Cuisine: Peppermint bark is a Christmas treat

I’m always looking for tempting new recipes to try when I’m surrounded by mountains of butter and clouds of powdered sugar while making the usual… Continue reading

Three-layer peppermint bark is a Christmas treat. (Photo by Teri Robl/Homer News)
Teri Robl’s Red Velvet Cake with Cream Chesse Frosting. (Photo by Teri Robl)
Food

Kachemak Cuisine: Red-velvet cake is a Robl family favorite

December is an extra busy and super festive time for our family. We celebrate three birthdays, the Other Fisherman and I celebrate our wedding anniversary,… Continue reading

Teri Robl’s Red Velvet Cake with Cream Chesse Frosting. (Photo by Teri Robl)
Sheet pan sweet and tangy Asian salmon with green beans is one way to make quick, easy meals for the busy holidays. (Photo by Teri Robl)
Food

Kachemak Cuisine: Sheet-pan suppers make cooking easy

The most wonderful time of year is also a busy time of year. “What to make for dinner?” is the million-dollar question most nights. Sheet-pan… Continue reading

Sheet pan sweet and tangy Asian salmon with green beans is one way to make quick, easy meals for the busy holidays. (Photo by Teri Robl)
Food

Kachemak Cuisine: Start making holiday treats

Our Thanksgiving dinner and weekend was filled with great food and family and friends, old and new. We shared a delicious dinner and enjoyed the… Continue reading

This undated photo provided by America’s Test Kitchen in October 2018 shows a roast turkey in Brookline, Mass. This recipe appears in the cookbook “ATB Holiday Entertaining.” (Daniel J. van Ackere/America’s Test Kitchen via AP)
Food

Kachemak Cuisine: Last-minute suggestions for Thanksgiving

Thanksgiving is tomorrow and I’m hoping to pass on some last-minute hints in hopes that your day goes smooth and your feast is delicious. Over… Continue reading

This undated photo provided by America’s Test Kitchen in October 2018 shows a roast turkey in Brookline, Mass. This recipe appears in the cookbook “ATB Holiday Entertaining.” (Daniel J. van Ackere/America’s Test Kitchen via AP)
Food

Sweet Endings

Dessert, that anticipatory sweet ending to a meal. Possibly the last thing you eat before saying good night to the moon. What a pleasant way… Continue reading

These pumpkin cookies baked by Teri Robl on Oct. 28, 2018, in her Homer, Alaska, kitchen are just the thing for a fall Halloween treat. (Photo by Teri Robl)
Food

Kachemak Cuisine: First frost means time for pumpkin treats

There is frost on the pumpkin. That chilly fall nip is in the air and the change in the weather has our winter-loving family looking… Continue reading

These pumpkin cookies baked by Teri Robl on Oct. 28, 2018, in her Homer, Alaska, kitchen are just the thing for a fall Halloween treat. (Photo by Teri Robl)
Apple cheddar and sage scones spice up a Homer country breakfast in this photo taken by Teri Robl on Oct. 17, 2018, in Homer, Alaska. (Photo by Teri Robl)
Food

Kachemak Cuisine:

It’s autumn and that means apple time. Baking with apples enhanced by spices such as spicy sweet cinnamon, warm earthy nutmeg and pungent sharp clove… Continue reading

Apple cheddar and sage scones spice up a Homer country breakfast in this photo taken by Teri Robl on Oct. 17, 2018, in Homer, Alaska. (Photo by Teri Robl)
Teri Robl’s beef pot pie incorporates Alaska moose meat with locally grown vegetables. (Photo by Teri Robl)
Food

Kachemak Cuisine: Beef pot pie is the perfect fall comfort food

This weekend I found myself with a counter full of produce from the garden and moose meat the Other Fisherman brought home after butchering. I… Continue reading

Teri Robl’s beef pot pie incorporates Alaska moose meat with locally grown vegetables. (Photo by Teri Robl)
Lemon adds something special to berry recipes. (Photo by Teri Robl)
Food

Kachemak Cuisine: Berries and lemon recipes celebrate summer

The berry-best time of summer was just here and I hope you were fortunate enough to find yourself daydreaming in the berry patch.Last week was… Continue reading

Lemon adds something special to berry recipes. (Photo by Teri Robl)
Big, colorful salads made with fresh ingredients from the garden are a summer staple. (Photo by Teri Robl)
Food

Kachemak Cuisine: Savor the bounty and freshness of summer gardens

Each visit I make to our little Alaskan garden surprises me as I am not much of a gardener. As a perfect example of this… Continue reading

Big, colorful salads made with fresh ingredients from the garden are a summer staple. (Photo by Teri Robl)
Magic Kingdom halibut piccata with fettucine was inspired by a recipe for swordfish by Sam Sifton in the New York Times. (Photo by Teri Robl)
Food

Kachemak Cuisine: Frozen salmon is Alaska fast food

It’s the gathering time of year and our freezers need cleaning out to make room for this summer’s harvest and bounty. We are flush on… Continue reading

Magic Kingdom halibut piccata with fettucine was inspired by a recipe for swordfish by Sam Sifton in the New York Times. (Photo by Teri Robl)

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