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ntsc
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Post subject: Re: Gravlox Posted: Fri Dec 19, 2008 2:19 pm |
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Joined: Thu Dec 18, 2008 4:47 pm Posts: 104 Location: New York outside NYC
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Gravlox is the Scandinavian name for certain cured salmons, it is not the general name for cured salmon. I would assume that the Jewish lox is related but I think it is cold smoked not cured. Nova is what I think is cured.
Aquavit (Latin for water of life, the Gaelic for whisky also means water of life) is the national drink of Denmark and the ones I have had not only have a kick, but a caraway flavor.
_________________ I also post elsewhere as Charcuteire (with misspelling) and have a blog under that name.
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trinket
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Post subject: Re: Gravlox Posted: Fri Dec 19, 2008 6:08 pm |
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Joined: Thu Dec 18, 2008 6:12 pm Posts: 264
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Does it slice nicely if the skin is removed before curing? I was thinking I'd leave the skin on to make is easier to do nice thin slices. Thanks everyone for the input. I'm excited about this.
trink.
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Kathy Henry
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Post subject: Re: Gravlox Posted: Fri Dec 19, 2008 7:43 pm |
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Joined: Thu Dec 18, 2008 5:29 am Posts: 454 Location: York PA
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Let us know how it turns out for you. K
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TheFuzzy
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Post subject: Re: Gravlox Posted: Sat Dec 20, 2008 12:29 am |
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Joined: Thu Dec 18, 2008 1:03 am Posts: 5280 Location: Portland, OR
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Trink,
I've never seen anyone make skin-on gravalax. I'd be worried that the oil and fat on the skin would taste rancid. I'd do a small test with skin-on before you make a large quantity.
_________________ The Fuzzy Chef Serious Chef iz Serious!
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trinket
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Post subject: Re: Gravlox Posted: Sat Dec 20, 2008 5:24 am |
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Joined: Thu Dec 18, 2008 6:12 pm Posts: 264
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OK, skin off it is. Thanks all - I'll let you know how it turns out.
trink.
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ntsc
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Post subject: Re: Gravlox Posted: Sat Dec 20, 2008 7:14 am |
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Joined: Thu Dec 18, 2008 4:47 pm Posts: 104 Location: New York outside NYC
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Sae thing as The Fuzzy said, skin off.
The recipe I posted both sides are covered in the cures, and skin won't allow penetration.
_________________ I also post elsewhere as Charcuteire (with misspelling) and have a blog under that name.
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javafiend
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Post subject: Re: Gravlox Posted: Sat Dec 20, 2008 8:45 am |
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Joined: Sat Dec 20, 2008 8:19 am Posts: 215 Location: Just outside of Philadelphia PA
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Kathy Henry wrote: :D This is a RR recipe, forgive me... Except for the cucumbers, it sounds like something Jacques Pepin recently did on his show...also, I think he put horseradish in the sour cream...so if you prefer, you can say you adapted it from him
_________________ Martha...no, not that Martha
I dream a dream of home...Where there’s coffee on the table...And kindness in your hand- Lyle Lovett
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gardnercook
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Post subject: Re: Gravlox Posted: Mon Dec 22, 2008 11:52 am |
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Joined: Mon Dec 22, 2008 11:01 am Posts: 1287 Location: Denver
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I have been using this recipe for years (and even served it in the restaurrnt I had)..it is from Jullia Child and Company
4 lb center cut boned salmon with skin intact 2 1/2 TB salt and 1 1/4 cupa sugar mixed together in a small bowl large bunch of fresh dill weed or 1 1/2 TB dried dill weed 4 to 5 TB Cognac
a porcelain, enamel or glass dish large enough to hold fish comfortably; wax paper or plastic wrap; a board or plate to hold weights and a 5 lb weight.
Lay one side of fish fillet skin side down in dish and other skin side down on work surface. Rub flesh of each with the salt sugar mis and dried dill if you are not using fresh. sprinkle both with cognac. If using fress dill, lay sprigs on the side in the dish. Arrange second fillet on top of one in dish reversing its direction so that the tick part of the second rests agains the thin side of the first. Cover with more fresh dill. Place wax paper on top and place board or plate on top of the paper. Add the weights and refrigerate for two days, basting with liquid in dish a few times each day. After 2 days, reverse the fillets, moving the bottom on to the top and repreat refrigeratin and bsting for 2 or 3 more days. To serve, remove dill sprigs and slice fillets very thin.
I then serve with dark cocktail bread and a sweet mustard sauce from the Time Life Scandanavian Cookbook.
4 TB dark highly seasoned mustard 1 tsp powdered mustard 3 TB sugar 2TB white vinegar 1/3 cup vegetable oil 3 TB fresh dill chopped
Wisk mustards, sugar and vinegar together and slowly beat in oil until it forms a thick mayonaise like emulsion. Stir in choped dill. Can be refrigerated for severa; days
_________________ Ilene
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trinket
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Post subject: Re: Gravlox Posted: Tue Dec 23, 2008 12:35 pm |
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Joined: Thu Dec 18, 2008 6:12 pm Posts: 264
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I had to sneak a little taste. Couldn't wait any longer. It's been curing for about 24 hours and OMG is it ever good. I can't believe I made this and how easy it is. I tried scraping off the salty stuff, but it is still extremely salty. Then, I rinsed it a bit and it was much better. Salmony, buttery texture, a tiny bit sweet, a little salty and dilly. It also slices and holds together in beautiful thin slices.
I made some thin pumpernickel toast rounds and will serve with either sour cream or Ilene's mustard sauce and a wisp of dill on top.
Can you tell I'm thrilled???? Thanks to everyone for their help and suggestions. I can see a lot of interesting ways to do this.
trink.
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Kathy Henry
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Post subject: Re: Gravlox Posted: Tue Dec 23, 2008 1:43 pm |
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Joined: Thu Dec 18, 2008 5:29 am Posts: 454 Location: York PA
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Trinket So glad this worked out for you. it is amazing how easy this is & how good! Kathy I will be serving this (RR) sort of a pizza & also on assorted mini breads on xmas day.
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