Posts tagged ‘Dill’

May 26, 2012

Luxury | Copper River Gravlax

I’d been following the FB posts of Dorothy Lane Market and tracking when the Copper River salmon was coming in.  It was the king that was in the store Friday.  Its brief season is only May and June.  But it is so very, very worth making every effort to find and indulge in it the fleeting moments you can catch it.

This year, I did something I almost can’t believe I did with the costly pound I purchased.

I made gravlax.

Making true gravlax requires no smoking.  It is, in essence, the purest Scandinavian method of preserving fish.

Only the best salmon, lovely coarse sea salt, pounded peppercorns, sugar, a handful of backyard dill.  Wrapped tightly in clingfilm and flipped twice a day for two days.

The dry salt-sugar coat results in the fish giving up all its water content and producing a oceany brine that the fish luxuriates in for the duration of its cure.

Once removed from its bath, it is finely shaved and mounded on potatoes, or garden baby greens for the most precious of all culinary experiences.

But the most important aspect of all of this?  You can do it.  You don’t need any special equipment or know how.  Make it and enjoy it.  While it lasts.

Copper River Gravlax, made using the instructions from Rick Stein in Complete Seafood.  If you don’t have this book, I don’t know what else to tell you except that you have to get it.  You have to.

One pound Copper River King Salmon

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August 23, 2011

A Quick Pickle | Szechuan and Dill

These are my first pickles.

I thank sites like Hounds in the Kitchen and Food in Jars for giving me the nudge in the direction of preserving and pickling.

What is it about these methods that seem so daunting?  Perhaps it is that you hear stories of the six thousand pints that your grandmother used to make at one sitting. (Who has time?)  Perhaps it’s the old stories that it won’t keep as well as you hope.  Fear mongers.  Truly folks, don’t listen.  You can put up just a few pints at a time, in two hours or less.

And the satisfaction of a pickle from a cucumber you grew or just picked up at a farmers’ market is like nothing else.

I made up my own pickling spice, because I think things can be a bit boring if you go the conventional route.  I like a bit of extra spice.  I also kicked in some fresh ginger in some and a massive quantity of garlic as well.  They turned out crispy and salty and kind of awesome.

PK Szechuan Dill Pickling Spice

1 t caraway seeds

1 T corriander seeds

1 t cumin seeds

1 t celery seeds

5 cloves

10 juniper berries

8 green cardamom pods

1 T black peppercorns

1 T Szechuan peppercorns

2 T dill seed

Lightly crush all larger spices, especially the cardamom pods and juniper berries.  Use in quantities as your pickle recipe advises.

Playlist included My Heart Skips a Beat by The Secret Sisters.

 

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