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.
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.