Doggy Yoga

Weather continues to be beautiful here in Alaska!  In order to enjoy it to the fullest, Jason and I headed out on a hike.  As the day started out a little overcast and rainy, we enjoyed a late breakfast and pot of coffee.  Because we were able to enjoy breakfast together (a rare event!), I decided to make something special.  Being a true pinterester, I chose to use one of the many recipes that I have pinned but never tried, Smoke Salmon Croque Madames.  It was surprisingly easy and turned out delicious.  Mr. Hollandaise (aka Jason) said the only thing that would make it better would be to substitute the bechamel sauce with hollandaise sauce.  Keep in mind that he tends to be slightly bias toward anything hollandaise!  The recipe is provided below.

Smoked Salmon Croque Madames

5 tablespoons unsalted butter, softened

1 tablespoon all-purpose flour

2/3 cup whole milk

Coarse salt and freshly ground pepper

8 slices white Pullman bread, or thinly sliced sandwich bread

2 tablespoons Dijon mustard

5 ounces smoked salmon

1/4 cup small dill sprigs, plus more for garnish

2 cups grated Comte cheese

4 large eggs

 

Directions

Make the bechamel sauce: Melt 1 tablespoon butter in a wide medium saucepan over medium-high heat. Whisk in flour; cook, whisking, 30 seconds. Gradually whisk in milk; cook, whisking, until mixture comes to a boil and has thickened, about 2 minutes. Remove from heat. Season with salt and pepper.
Using remaining 4 tablespoons butter, butter 1 side of each piece of bread. Set aside 4 slices. Spread unbuttered sides of remaining 4 slices with mustard; top with salmon. Scatter dill over salmon. Top each with 1/4 cup cheese. Sandwich with remaining bread, buttered side up.
Preheat broiler. Heat a large nonstick skillet over medium-low heat. Add sandwiches; cook, turning once, until golden brown, about 2 minutes per side. Spread 2 tablespoons reserved bechamel sauce on top of each sandwich; sprinkle each with 1/4 cup remaining cheese. Broil until cheese is bubbling and golden brown.

Meanwhile, heat a large nonstick skillet over medium heat. Crack eggs into skillet. Cover, and cook until whites are set but yolks are still soft, about 2 minutes. Season with salt and pepper. Place 1 egg on top of each sandwich, and serve.

After stuffing ourselves, we decided we should probably work off some of the calories!  We headed to Bear Point.  I had not been there before and found it to be breathtaking.  Perfectly positioned over Peter's Creek, you can see from the Anchorage to the Sleeping Lady to Denali to the Valley.  Definitely recommend it to all those in and around Eagle River/Anchorage.  We had some slight inclement weather but set up a tarp, took a little nap, and awoke to blue skies and sunshine. 

Monkshood was everywhere!  One of my favorite wild flowers, it is a beautiful deep purple with delicate stem and distinctive petals.  Jason and Tacha enjoyed the serene atomsphere with some doggy yoga (ha ha!).

Monkshood flower

After enjoying the amazing scenery and weather up top, we began our descent.  On our way down, we encountered these happy little birds who did a little posing for me.  Looks like they even caught a few bugs to snack on!

With blisters on my feet and happiness in my heart, I hope that everyone is able to enjoy the beauty around them! 

Alaska Fun Fact: Alaska is the United States’ northernmost, westernmost and easternmost state. While most Americans ready identify Alaska as the most northern and western state, it also contains the U.S.’s easternmost point by longitude.