Posts tagged ‘Sugar’

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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December 23, 2011

A Christmas Tradition | Santa Cookies

We’ve been making these in my family as long as I can remember.  Even when Momma’s old cookie cutter was almost broken in half, we – but perhaps more kindly she – still managed to turn out dozens upon dozens of these intricate, almond-y cookies.

Fast forward to the age of the internet and a quick Google search can help you turn up just about anything.  Even a replacement (or three – one for her, one for me and one for my sister) for a thirty-year old cookie mold.  The Merry Christmas set has this mold in it.

So start a tradition in your house with these.  Charming as well as tasty, they are entirely worth all the effort.

Playlist included Little Saint Nick, by She and Him.

June 24, 2011

Strawberry Week | Strawberries in Pimm’s with Basil Cream

This is PK’s contribution to Breakfast at Wimbledon.  The Championships are perfectly situated at the dawn of summer, and so strawberries and their best friend cream have become as important as the tennis.  It’s a very simple version of a late-June favorite, but with some lovely refinements.  Just drown the berries in Pimm’s, a handful of sugar, and a whisper of ginger.  Then steep the cream with freshly-snipped basil leaves, whip it lightly, and you’ve re-made an old favourite.

Henman Hill* Strawberries and Cream, Serves 4

4 c strawberries, halved or quartered or left whole if they’re lovely and small

handful of sugar

12 scrapes of a fresh knob of ginger (I used a microplane to get it very fine)

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