Gravlax is salmon which is cured with herbs, predominantly dill, and which is not smoked. I have made gravlax over the years in a traditional way which involved using weights to help press liquids out of the salmon during the curing process. I saw an article in the March 2013 issue Food & Wine Read More …
Lately I have been trying to expand my winter menu, and I have been trying out various Eastern and Northern European ways of fixing cabbage. This is an adaptation of a recipe in the New York Times, which turned out well. As an American adaptation. and using what I had on hand in my pantry, Read More …
This is an adaptation, for camping and baking in a Dutch oven, of an almond bar recipe which Dorie Greenspan published in Saveur Magazine. It was a hit at the campout at Camp Shenendoah. For the Bars 4 oz (1/2 cup) soft butter ¾ cup sugar 2 large eggs 1-1/2 tsp. vanilla extract ¼ Read More …
This is an extremely tasty midweek dinner, and with the exception of juniper berries, contains only common household ingredients. The original idea came from a recipe from Nigel Slater in The Guardian www.theguardian.com/lifeandstyle/2016/oct/04/nigel-slater-apples-potatoes-and-bacon-recipe We liked Nigel’s version, but thought it could be improved, which resulted in this recipe as take number 2. We have sized it Read More …
This sauce appeared in James Beard’s Theory & Practice of Good Cooking as a sauce for gravlax. It is good for that, but more typically I use it with smoked salmon as an alternative to cream cheese or a horseradish mayonnaise sauce. It is also good with broiled or grilled salmon. 4 Tbs. German mustard Read More …