Gravlax
Gravlax
Makes two sides of gravlax
This recipe makes enough curing mix for two 2 – 3 pound sides of filleted salmon. You can easily make the recipe with a 1 – 2 pound salmon fillet: cut the curing mix in half and the curing time to 24 to 36 hours. Once cured, gravlax should be stored in the refrigerator or freezer. I crack the peppercorns in a mortar and pestle, but you can also do it by whacking the peppercorns with a meat mallet.
2 2 -3 pound sides of filleted salmon, skin on
3/4 cup granulated sugar
3/4 cup coarse salt
1/4 cup black peppercorns, cracked
1 cup roughly chopped dill
2/3 cup citrus vodka
Wash and dry the salmon fillets and remove any pin bones (I use stainless steel needle-nose pliers for this task). Cut off the belly flaps and as much of the tail end as is necessary for the fish to fit in a 9 x 13” glass or stainless steel baking pan. Reserve the salmon trimmings for another use.
Mix together the sugar, salt and peppercorns; this is the curing mix. Lay the sides of salmon skin side down in the baking pan. Rub half the curing mix into each side of salmon. Spread the dill out on one salmon side. Drizzle 1/3 cup of citrus vodka over both salmon sides, being careful not to wash away the curing mix. Quickly flip the salmon side without the dill so it is on top of the other salmon side, flesh sides together.
Cover the baking pan with plastic wrap. Place an empty glass or stainless steel baking pan on top of the plastic wrap and fill it with canned goods to press down the salmon. Put in the refrigerator.
Every 12 hours, remove the fish from the refrigerator, turn over the salmon, put weight back on the fish, and return it to the refrigerator.
Cure the fish for 2 – 3 days. Scrape off the dill and peppercorns with your fingers. Pat the gravlax dry, and store it in the refrigerator or freezer until ready to use.
To cut the gravlax, hold the knife at an angle and cut 1/8" thick slices of fish on the diagonal.
Mustard Sauce
1.5 T white wine vinegar
1.75 T sugar
1/2 cup olive oil
5-6 T dijon mustard
1 T chopped fresh dill (I think I usually put in more)
1 heaping T freshly ground white pepper
Whisk sugar and vinegar until sugar dissolves. Add olive oil slowly and whisk until incorporated. Add mustard, dill and pepper. Refrigerate.
Thursday, August 06, 2009
Wednesday, August 05, 2009
Potato Starch Recipes
Potato Starch Blintzes
½ tsp salt
1 cup water
¼ cup potato starch
4 eggs
1 tsp salt
Filling:
½ lb farmer cheese
1 egg
2 tbsp sugar
½ tsp salt
Instructions:
Put potato starch in measuring cup. Add water to make 1 cup. Stir well. Beat eggs in a bowl. Add water mixture and stir thoroughly. Lightly grease hot frying pan or griddle. Pour in ¼ cup batter and tilt and swirl to make even. Fry until edges curl and top looks dry. Turn over onto paper or cloth towel.
Filling Instructions:
Mash cheese. Add egg, sugar and salt. Mix well. Put 2 tbsp. Filling in each blintz and fold in sides;
Roll up and fry until brown on both sides.
Potato Starch Muffins (overly sticky texture)
Ingredients:
Four eggs, separated
1 tablespoon sugar
2 tablespoons cold water
3/4 cup potato starch
1/2 teaspoon salt
Grated rind of 1/2 lemon
Directions:
Preheat oven to 350 degrees. Beat the egg yolks until light. Gradually add the sugar. Beat until light and creamy.
Add the water and grated rind. Slowly sift in the potato starch. Blend well.
In another bowl, beat the egg whites with the salt at low speed until frothy; increase the speed to high and beat until peaks form.
Carefully fold the stiffly beaten egg whites into the yolk batter. Fill greased muffin cups half full. Bake for 12 to 15 minutes. Recipe makes 12 Potato Starch Muffins.
½ tsp salt
1 cup water
¼ cup potato starch
4 eggs
1 tsp salt
Filling:
½ lb farmer cheese
1 egg
2 tbsp sugar
½ tsp salt
Instructions:
Put potato starch in measuring cup. Add water to make 1 cup. Stir well. Beat eggs in a bowl. Add water mixture and stir thoroughly. Lightly grease hot frying pan or griddle. Pour in ¼ cup batter and tilt and swirl to make even. Fry until edges curl and top looks dry. Turn over onto paper or cloth towel.
Filling Instructions:
Mash cheese. Add egg, sugar and salt. Mix well. Put 2 tbsp. Filling in each blintz and fold in sides;
Roll up and fry until brown on both sides.
Potato Starch Muffins (overly sticky texture)
Ingredients:
Four eggs, separated
1 tablespoon sugar
2 tablespoons cold water
3/4 cup potato starch
1/2 teaspoon salt
Grated rind of 1/2 lemon
Directions:
Preheat oven to 350 degrees. Beat the egg yolks until light. Gradually add the sugar. Beat until light and creamy.
Add the water and grated rind. Slowly sift in the potato starch. Blend well.
In another bowl, beat the egg whites with the salt at low speed until frothy; increase the speed to high and beat until peaks form.
Carefully fold the stiffly beaten egg whites into the yolk batter. Fill greased muffin cups half full. Bake for 12 to 15 minutes. Recipe makes 12 Potato Starch Muffins.
Garlicky Sesame-Cured Broccoli Salad
From the NYT
Time: 10 minutes, plus 1 hour marinating
1 1/2 teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
3/4 cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes.
1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
2. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
Yield: 6 to 8 side-dish servings or more as an hors d’oeuvre.
Time: 10 minutes, plus 1 hour marinating
1 1/2 teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
3/4 cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes.
1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
2. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
Yield: 6 to 8 side-dish servings or more as an hors d’oeuvre.
Tuesday, August 04, 2009
Gazpacho Recipes
Classic Gazpacho
INGREDIENTS
1 cucumber, peeled, seeded, and cut into chunks
2 pounds red-ripe tomatoes, peeled and cut into chunks
1/2 large red onion, cut into chunks
1/2 large green pepper, cut into chunks
1 garlic clove, chopped
2 cups crumbled French of Italian bread, without crusts
1 1/2 cups cold water
2 teaspoons salt
1 tablespoon olive oil
chopped cucumber for garnish (optional)
chopped green pepper, for garnish (optional)
chopped red onion, for garnish (optional)
Croutons
2 tablespoons olive oil
3 or 4 cloves, peeled and flattened (but not crushed) with a knife
1 cup French or Italian bread cubes, without crusts
salt to taste
1. In a large bowl, combine the cucumber, tomatoes, onion, pepper, garlic, crumbled bread, water, and salt. In batches, grind the ingredients in a food processor or blender, being careful not to blend them to a puree. Return the soup to the bowl, and stir in the 1 tablespoon olive oil. Cover the soup and chill it for several hours.
2. To make the croutons, heat the 2 tablespoons olive oil in a medium frying pan. Add the garlic, and lightly brown it on both sides. Remove the garlic from the oil, and add the bread cubes. Fry the bread cubes over low heat, turning them often. When they are very crisp, remove the pan from the heat and toss the croutons with salt.
3. To serve, place croutons and garnishes in separate small bowls to serve with the soup.
Serves 4.
Ina Garten's Gazpacho Recipe
Prep Time: 20 min
Level: Easy
Yield: 4 to 6 servings
Ingredients
* 1 hothouse cucumber, halved and seeded, but not peeled
* 2 red bell peppers, cored and seeded
* 4 plum tomatoes
* 1 red onion
* 3 garlic cloves, minced
* 23 ounces tomato juice (3 cups)
* 1/4 cup white wine vinegar
* 1/4 cup good olive oil
* 1/2 tablespoon kosher salt
* 1 teaspoons freshly ground black pepper
Directions
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
INGREDIENTS
1 cucumber, peeled, seeded, and cut into chunks
2 pounds red-ripe tomatoes, peeled and cut into chunks
1/2 large red onion, cut into chunks
1/2 large green pepper, cut into chunks
1 garlic clove, chopped
2 cups crumbled French of Italian bread, without crusts
1 1/2 cups cold water
2 teaspoons salt
1 tablespoon olive oil
chopped cucumber for garnish (optional)
chopped green pepper, for garnish (optional)
chopped red onion, for garnish (optional)
Croutons
2 tablespoons olive oil
3 or 4 cloves, peeled and flattened (but not crushed) with a knife
1 cup French or Italian bread cubes, without crusts
salt to taste
1. In a large bowl, combine the cucumber, tomatoes, onion, pepper, garlic, crumbled bread, water, and salt. In batches, grind the ingredients in a food processor or blender, being careful not to blend them to a puree. Return the soup to the bowl, and stir in the 1 tablespoon olive oil. Cover the soup and chill it for several hours.
2. To make the croutons, heat the 2 tablespoons olive oil in a medium frying pan. Add the garlic, and lightly brown it on both sides. Remove the garlic from the oil, and add the bread cubes. Fry the bread cubes over low heat, turning them often. When they are very crisp, remove the pan from the heat and toss the croutons with salt.
3. To serve, place croutons and garnishes in separate small bowls to serve with the soup.
Serves 4.
Ina Garten's Gazpacho Recipe
Prep Time: 20 min
Level: Easy
Yield: 4 to 6 servings
Ingredients
* 1 hothouse cucumber, halved and seeded, but not peeled
* 2 red bell peppers, cored and seeded
* 4 plum tomatoes
* 1 red onion
* 3 garlic cloves, minced
* 23 ounces tomato juice (3 cups)
* 1/4 cup white wine vinegar
* 1/4 cup good olive oil
* 1/2 tablespoon kosher salt
* 1 teaspoons freshly ground black pepper
Directions
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
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