Profile

Cover photo
Laurie Constantino
Worked at Self-employed
Attended Western Washington University
Lives in Anchorage, Alaska
205 followers|65,547 views
AboutPosts

Stream

Laurie Constantino

Shared publicly  - 
 
 
A friend recently got sick from eating undercooked fiddleheads - always a no-no. With foraging season in full swing, it doesn't hurt to revisit the rules for safe and ethical foraging of wild plants. Follow the link to my most recent version of the rules: http://www.laurieconstantino.com/safe-and-ethical-wild-plant-foraging/

Be safe!

The post also includes my last and final cow parsnip recipe from this year's season: Cow Parsnip Ice Cream! At least in Anchorage, cow parsnip now is too mature to use in recipes like this one.
1
Add a comment...

Laurie Constantino

Shared publicly  - 
 
 
Just had my third meal in a row of cow parsnip and ready to head out and find more. It's delicious. More recipes to follow, but in tonight's post I explained how to harvest and clean cow parsnip shoots. The first recipe is for Greek Cow Parsnip Salad with Lemon Dressing. So easy and very good. If anyone tries this (or the other cow parsnip recipe), please let me know what you think!  I'm also interested in how other people are using cow parsnip (or may that should be "if" other people are using it.
1
Add a comment...

Laurie Constantino

Shared publicly  - 
 
Thanks Maya!! This is very very helpful information. You are truly a star!!! If any others in the community do anything differently, it would be wonderful if you could share your process. 
 
Hi friends - first off, let me say that it was a delight to see a handful of you at the Great Alaska Seafood Cook-Off last night. 

+Laurie Constantino has requested that I post my typical routine - a behind-the-scenes look, if you will - for "publicizing" my website content to social media and other sites that bring traffic to my food blog. I know this may seem like a lot, but once you get into a rhythm of publicizing that works well for you and your content, it begins to feel more organic and not like a checklist. 

1. Write a post and publish it.
2. Post a photo to Facebook with a link to the post in the photo caption. [Photos get much higher traffic than straight links in the Facebook algorithm]
3. Post link to Twitter using relevant hashtags. For example, I posted my recent Honey Rosemary Roasted Walnuts recipe to Twitter and used the hashtag #walnuts . Because of that hashtag, the California Walnuts company now follows me on Twitter and has reposted this recipe to their followers. Hashtags are extremely helpful in networking. 
4. Pin the post to Pinterest [it helps if you have Pinterest-friendly SEO titles on your photos when you create the post]. 
5. Save the recipe to my ZipList Recipe Box.
6. Post link to Google+, and also to any relevant Google+ communities, also using hashtags (although I haven't found the hashtags here to be as useful as on Twitter and on Instagram yet, although I fully acknowledge this may be my lack of experience on Google+ thus far). 
7. StumbleUpon the post. 
8. Post photo and link to Sulia.com in relevant categories. 
9. Submit the best photo from the post to Foodgawker, Tastespotting, Tasteologie, and Serious Eats (Photograzing). 
10. Submit the photo and recipe to Tasty Kitchen. 
11. Post an iPhone photo of the same recipe to Instagram and use appropriate hashtags [again, hashtags are very important here]. 

Then, if I get any response from my publicity efforts (such as Facebook comments, Tweets, or comments on my website content), I make an effort to respond positively and quickly. I've found that if people feel like you're "reachable" in the social media sense, they will engage you more often in the future. 

Hope this is helpful! Feel free to ask any questions or contribute any of your own ideas. :)
1
Add a comment...

Laurie Constantino

Shared publicly  - 
 
 
Everything you [n]ever wanted to know about me and my pet cookbooks...
http://www.cookbookvillage.com/blogs/cookbook-collecting/7388228-interview-with-mediterranean-cookbook-collector-and-author-laurie-constantino  Ignoring the interview, I've bought some very interesting books from Cookbook Village. They were shipped immediately and particularly well-packaged.
1
Add a comment...

Laurie Constantino

Shared publicly  - 
 
Sunday, Kim Sunee, Anna Thomas, and I cooked dinner for the firemen at Station 4 in Anchorage. Start to finish, we had a great time; from menu planning to watching firemen enjoy their food. Of course, the firemen helped cook. When we got to the station, the men dove into washing, chopping, melting, and mixing. The kitchen was a hubbub of activity. Just then, lights started flashing, bells ringing, and the intercom squawking. Within seconds, the room emptied out, as firemen raced out to answer a call, lights and sirens blazing.

Read all about our fun time, and check out my recipe for pork terrine with turmeric pickled onions. So good! http://www.laurieconstantino.com/fun-with-firemen-an-anniversary-feast/#ixzz2CDo4ODAB
1
Add a comment...

Laurie Constantino

Shared publicly  - 
 
 
When do cow parsnip stems need to be peeled? Is it okay to eat unpeeled cow parsnip stalks if they have been cooked? My answers plus recipes for Cow Parsnip Chips and Roasted Cow Parsnip Shoots. http://www.laurieconstantino.com/how-to-prepare-cow-parsnip/  If any members have better info than I do about the peeling issue, I'd be most interested.
1
Add a comment...

Laurie Constantino

Shared publicly  - 
 
Made Salmon with Rosemary Honey on ABC Alaska this morning with Stevie French. I love the audio - mincing rosemary and pan-frying salmon are great sound effects. A couple of you report problems with viewing the video from the link below, so here we go again! See if this link works better: http://www.youralaskalink.com/good-morning-alaska/slider/Your-Cooking-Link-5-13-13-207571731.html
1
Laurie Constantino's profile photo
 
Thanks Maya!!
Add a comment...

Laurie Constantino

Shared publicly  - 
 
 
Lots of news to share. Started a new series of Cooking Lesson columns this week. Lesson 1 is about Anchorage ethnic markets, and is a five-part series about Ethnic Markets in Anchorage. Monday's column featured Central Market in the Valhalla Center. http://www.laurieconstantino.com/shopping-at-ethnic-markets/ Tuesday's is about Lucky Market on Arctic: http://www.laurieconstantino.com/anchorage-ethnic-markets-2-of-5/
Finally, APRN did a profile about me today and the cooking lessons I'm giving Nora: http://www.alaskapublic.org/2013/04/01/get-her-to-the-greek-food/
1
Add a comment...

Laurie Constantino

Shared publicly  - 
 
Shopping at ethnic markets is my idea of a good time. Come along with Nora Morse and I as we explore my favorite stores in mid-town Anchorage. Today my website launches a new series about the private cooking lessons I'm giving Nora. The first and most important lesson is understanding that all good cooking starts with good ingredients. With that in mind, I took Nora on a whirlwind tour of Anchorage ethnic markets. Today's article is about the Central Market in Anchorage. Every day this week, Nora and I write about one of the markets we visited. http://www.laurieconstantino.com/shopping-at-ethnic-markets/
1
Add a comment...

Laurie Constantino

Shared publicly  - 
 
Kimchi and Oysters? They're two of TV host Chuck Hughes' favorite foods. Chuck shared his delicious kimchi recipe when I interviewed him about his trip to Anchorage last summer. The trip was to film an episode of Chuck's Eat the Street, which is airing the evening of November 20th (and repeated throughout November and December). Read what happened behind the scenes, and enjoy Chuck's Napa Cabbage and Cucumber Kimchi as a condiment or as a partner for oysters. http://www.laurieconstantino.com/chuck-hughes-in-anchorage-alaska/
2
Add a comment...

Laurie Constantino

Shared publicly  - 
 
Beverly and her husband, Bruce Hougan, operate organic Earthworks Farm in Palmer, Alaska. I recently visited Beverly and learned how she raises bees, processes honey, and makes organic cosmetics using her own honey and beeswax. Here's how my visit started:

“Do you get stung?” The question burst out of me, unbidden, with an edge of bee-phobic panic I tried to hide. I nervously approached Beverly Barker’s door. Bees were everywhere. “All the time!” Beverly laughed. “I have to expect getting stung.”

My latest post includes recipes for two simple fruit and honey desserts: Mandarin Oranges with Rosemary Honey and Honey-Grilled Figs with Lemony Mascarpone.

Read more: http://www.laurieconstantino.com/beverly-barker-queen-of-the-bees/#ixzz2Bf43HrDw
1
Add a comment...
Story
Tagline
Recipes and Resources for Food Lovers
Introduction
Have you ever been stopped at customs with 30 pounds of cheese in your suitcase? It’s a regular occurrence for Laurie Constantino, a passionate home cook, and her husband, Steven. Each year the pair travel between their homes in Anchorage, Alaska’s largest city, and Limnos, a rural Greek island in the northern Aegean Sea.

Laurie’s love affair with Mediterranean cooking began 30 years ago when she met Steven, a Greek-American, in Bethel, a remote Eskimo community, where she was working as the District Attorney.

In 1987, Laurie and Steven traded the windswept tundra of Bethel for the sun-bleached beaches of Limnos to live in the home they inherited from Steven’s grandmother. There, Laurie learned Greek by cooking with her new relatives and shopping in tiny supermarkets and market gardens. After a year centered around the kitchen, it was as if she’d completed a comprehensive course in traditional Greek food and cooking.

In 2007, Laurie’s book Tastes Like Home: Mediterranean Cooking In Alaska, containing 182 fully-tested recipes, was published; a revised edition adding new recipes came out in 2011. The recipes are for authentic Mediterranean fare using ingredients readily available in Alaska and throughout the United States. Also in 2007, Laurie started her blog, Mediterranean Cooking in Alaska, selected by Saveur Magazine as Best of the Web/Site We Love.

Today, Laurie dishes up Mediterranean home cooking inspired by her travels, and her collection of 3500 cookbooks, and writes about it at www.laurieconstantino.com. She also teaches classes on wild edible plants, foraging for wild mushrooms, and Greek/Mediterranean cooking.


Education
  • Western Washington University
    Theater, 1970 - 1974
  • Lewis & Clark Law School
    Law, 1975 - 1978
Basic Information
Gender
Female
Other names
Laurie Otto
Work
Occupation
Food Writer and Teacher
Employment
  • Self-employed
    Food Writer and Teacher
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Anchorage, Alaska
Previously
Atsiki, Limnos, Greece - Portland, Oregon
Links
Contributor to