boursin

Gravlax

Gravlax

I have prepared gravlax a thousand times over the years, starting at the beginning of the 70’s when I worked in  Torekov/Sweden  for the first time, and usually, it comes out perfect, or at least close to perfect. It is one of those dishes which actually require an effort to mess it up. So every time I prepare it, I am sure that the outcome Is a predictable “10” on a scale from 0 to 10. But then came this baby !!!
I had to increase the scale by another point to accommodate its level of excellence. It was so off the chart, in taste, texture, and color. Just a perfect “11” 🙂
It was probably a combination of the quality of the fish, the freshness, the amount and quality of the dill, the ratio of the ingredients of the brine and finally, the time I left the salmon in the brine to cure. Whatever it was, this gravlax is the one all future gravlax will be judged by.
But, I can not give you the EXACT amount of time or ingredients, only approximates. Like with most savory cooking, recipe-measurements and times can only serve as guidelines. Usually, there are too many variables to cook EXACTLY by a recipe. (I am sure you have often heard folks say “I followed the recipe to the dot, but it did not turn out to be like in the picture or in the book or the video?- well, that’s the reason why – too many variables. It is also the reason why a professional chef “interprets” a recipe because, with his/her experience over many years, he/she has learned to factor-in these variables and make the necessary adjustments accordingly.
To quote myself – “Cooking is easy – if you know how to do it !” 🙂
So here now is the recipe I used for this specific gravlax. Again, there are a million and one recipes out there. Every Scandinavian cook, housewife and home cook guards at least one gravlax recipe they swear by, and most of them are pretty awesome, just slightly different from each other.
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2 lbs raw salmon, skin on
2 cup kosher salt
1 cup granulated sugar
2 jigger vodka
1/2 cup sliced dill leaves plus 1/4 cup
1/2 cup red beet juice
2 tblsp dijon mustard
1 tblsp fresh-cracked>
black pepper
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Dill/Mustard Sauce
(Traditional condiment for gravlax)
Good quality mustard, white wine vinegar, kosher salt, neutral tasting oil, sugar, fresh dill leaves, pepper(optional), mix all ingredients well.
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Bon Appétit !   Life is Good !
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Click here for more  Gravlax  on  ChefsOpinion
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Gravlax

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Gravlax

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Gravlax

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add the salmon and onions (for a prettier presentation / restaurant presentation) put the egg and capers together with the onions on top of the salmon, however, the way I did it here will keep the capers and egg from rolling off when you eat the sandwich)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Steak Salad Sandwich

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Combine  a good steak, some greens, grilled sour dough bread smeared with herb & garlic boursin and a few more goodies and you have yourself a delightful, quick and easy to prepare dinner, as I did this late afternoon.
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Bon Appetit !   Life is Good !
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Steak Salad Sandwich

Steak Salad Sandwich

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Steak Salad Sandwich

Steak Salad Sandwich

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Midnight Snack (No Crappy Chips With Crappy Salsa)



What’s  a man got to do when brutal hunger strikes at 2.00am ?
– How about this little snack I whipped up last night.
Accompanied by a nice bottle of merlot.
Happily shared with Bella  (the snack, not the wine 🙂

Bon Appetit !    Life is Good !


antique Delft ware. One of a pair

antique Delft ware. One of a pair

sour dough bread, gorgonzola with dijon, pate with horseradish, boursin with tamato

sour dough bread, gorgonzola with dijon, pâté with horseradish, boursin with tamato

sour dough bread, gorgonzola with dijon, pate with horseradish, boursin with tomato, frisée with egg in lime vinaigrette

sour dough bread, gorgonzola with dijon, pâté with horseradish, boursin with tomato, frisée with egg in lime vinaigrette

 

sour dough bread, gorgonzola with dijon, pate with horseradish, boursin with tomato, frisée with egg in lime vinaigrette

sour dough bread, gorgonzola with dijon, pâté with horseradish, boursin with tomato, frisée with egg in lime vinaigrette



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please be so kind and click on the video on the bottom of this page.  Thank you 🙂





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Every Day Should Start Like This- Bauern Frühstück

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I am  hoping that once I will be retired, this is how all my breakfast’s will look like 🙂

Bon Appetit And Have A great Day !   Life is Good !
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onion/garlic -focaccia, ham, emmenthaler, salame, brie, boiled egg, boursin, salted radishes, salted tomatoes, chilies & merlot

onion/garlic -focaccia, ham, emmenthaler, salame, brie, boiled egg, boursin, salted radishes, salted tomatoes, chilies & merlot

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bauern frühstück

bauern frühstück

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vesper

vesper

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Breakfast Of Champions # 24 – German Style Breakfast / Vesper

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8.30 am.  These goodies, a huge glass of iced milk and a movie ( Tampopo ). Good stuff 🙂
Happy fourth of July !

Bon Appetit !   Life is Good !
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Breakfast Of Champions # 24 - German Style Breakfast : Boursin, Gorgonzola, Liver Pate, Asiago, Smoked Salmon, Vine Ripened Tomatoes, Capers, Bread.

Breakfast Of Champions # 24 – German Style Breakfast : Boursin, Gorgonzola, Liver Pate, Asiago, Smoked Salmon, Vine Ripened Tomatoes, Capers, Bread.

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” Pretzel Snack “

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Friday  night movie :  ” Kill Bill 1&2 ”
And the snack :  Pretzel sticks, garlic boursin, jalapenos, bologna, wasabi peas, ice tea.

Life is Good !