#gravlax

[themanhattanfoodproject]

It’s been ages since I’ve made some gravlax (based on the linked recipe), and I decided to make some for brunch this past Sunday. I enjoyed it Delmonico-style, in which I prepare all kinds of toppings to go on buttered sourdough toast. I first learned about this particular style of preparation from Hawksmoor at Home, and this was so easy that I need to make this more frequently because it’s so good!

[fattributes]

Beet-Cured Salmon Bagels with Cream Cheese

[r3mlato]

elfelejtettem megirni meg beidozoteni a posztot vasarnapra, ugyhogy kicsit kesve de ezt foztem mult heten:

turos galuska porccel

kaposztas puliszka. az also reteg nem daralt hus hanem az a kukorica, azert ilyen szinu mert nem sima corn mealbol csintam, hanem zsuzso fancy lila kukoricajabol. kelkaposzta helyett simat hasznaltam es mivel nem eloszor csinaltam, a pulszkat lefeleztem a kaposztat pedig duplaztam.

bun mo nam bo, ami egy vietnami tesztas/marhas salata, rengeteg zoldseggel es zoldfuszerel, igazi izbomba, a tippet @tintorettokazmer-nak ezuttal is koszonom!

volt megint ramen, de mikor elkezdtem ezt a heti listat csinalni az volt a cel, hogy minden csak egyszer szerepeljen, esetleg ha valahogy mashogy keszul vagy kerul bele valami csavar akkor lehet megint. szoval a ramenrol most nincs kep, de mivel maradt egy csomo bok choi, king oystert meg eleve tobbet vettem mert imadom es a bun bo nam bo utan is maradt egy csomo zoldseg, csinaltunk egy jo nouc chamos zoldsalatat, szojaszon piritott bok choi-al es king oyster steakkel. azota se terek napirendre hogy magyarul ordogszeker gomba a neve. a tanyeron elbujt meg egy kis maradek lazac is.

vegre kaptam zuzat, raadasul friss kacsazuzat az azsiai boltban, ugyhogy mar semmi sem allt az utamban hogy megkonfitaljam. nem sikerult tul izgalmas kepeket csinalni rola, de finom volt. mondjuk ha valasztani kell akkor inkabb majat keszitenek igy, de egynek jo volt.

mar nincs sok az einkorn lisztbol, talan meg egy kenyerre valo, de az is lehet hogy ez az utolso, szoval ugy terveztuk hogy ket nap is az lesz a vacsora. ez egyik nap volt a zuzas zsirral, masnapra meg csinaltam egy kis gravlaxot, mindkettovel isteni volt, nem gyozom dicserni ezt a kenyeret.

meg volt meg pizza de az volt mar.

[fieriframes]

[SHE WAS A NORWEGIAN WAITRESS. RICE PUDDING. WE JUST THOUGHT, LET'S DO THE STUFF THAT WE LIKE, AND WE'LL LEARN AS WE GO. FROM NEW TWISTS ON TRADITIONAL RECIPES... MEATBALL SANDWICH. TO A SCANDINAVIAN CLASSIC. INGRID, I'VE GOT YOUR GRAVLAX FOR YOU.]

[morethansalad]

Carrot Gravlax with Almond Cream Oatcakes (Vegan)

[philoursmars]

Une longue série sur la bouffe. On passe aux viandes :

Valenciennes ''Nord), Resto "Place des Oliviers" - poulet chorizo

Pau, mon plat : courgettes au curry, patates douces, riz

Libourne - ris de veau

Bousbecque : ma cousine Brigitte et son chapon de pintade

Bordeaux, "Chez les Ploucs" avec Isabelle - croustilles de porc

La Cotinière (île d'Oléron), resto "La Gaieté" - terre-mer avec foie gras et saumon gravlax

[missguomeiyun]

ACE Coffee (Manulife Place)

I'm currently on a mini break from work & have a whole week off! AMAZINGGGG! What happens when you leave all your time in a bank & never use them during the year lol

I recently went to the new ACE Coffee location, situated in Manulife Place. They've been operating as a pop-up store-like booth for the longest time, with construction happening behind their booth site. For a while, they were closed bcos there were health inspection failures (not having enough sinks?) for the size/scale of their business. Anyway, they have finally opened their physical store & they are always busy!

I arrived during coffee time hrs... ~10am on a weekday. WOwwwww. I don't have a photo of their store bcos there were so many customers. I managed to get the below photo of their intense equipment 'wall'.

I have many "problems" with their store front & all.

First of all, not enough seating. They have the tables in Manulife Place, which aren't really "theirs". It's like mall seating. Public space, you know what I mean? The cafe lack a place for dine-in. The standing bar is tiny! It's literally a place to grab a coffee & go, not a sit-down place. It makes sense. .. sort of. *shrugs*

Secondly, their merch. I'm not sure which group of clientele they're trying to get? Not everyone as a place to store these items (think about parking in downtown?).

Lastly, .. maybe they need some time to settle down. I feel like their store, in general, is very chaotic. lol I think it's partially the amount of staff & amount of customers. There are many workers behind the counter, which is a little unusual IMHO for a cafe that doesn't even have dine-in. There are multiple baristas, >1 cashier, .. with a busy kitchen from what I can tell. They have a buzzer system for orders but even then, when you order a drink & a food item, the buzzer doesn't go off for the drink (they simply yell your name/drink but given the amount of ppl it's hard to hear) & then you migrate a little over to the kitchen window to wait for the buzzer to go. It's not a well-designed system. Perhaps they could consider a drink only pick-up line & a food+drink line? It's not effective nor efficient!

Anyway, I did order food from here, in addition to an iced Americano. This as the gravlax bagel for $16.25. Uggghh like way over-priced.

It was alright - wished their put in more care into cutting the bagel in half & not 1/3 + 2/3 as seen above. I wouldn't say there was enough filling to justify its price tag even though .. yeah I get it. Gravlax isn't a cheap item but still.

[lookashiny]

(via Winter Spiced Gravlax (gravlaks med vinterkrydder) - North Wild Kitchen)

[nuagesdepices]

Gravlax de saumon au poivre noir et vodka

Coucou les gourmands Je vous invite à déguster en ce jour de réveillon du 31 un délicieux gravlax de saumon au poivre noir et vodka, ca vous dit? Le gravlax de saumon, cette délicate préparation scandinave, est une véritable invitation au voyage gustatif. Imaginez de fines tranches de saumon, marinées dans un mélange de sel, de sucre, d’épices et d’alcool, offrant une texture fondante et un goût…

[s-skiba-filmmaker]

Gravlax with cognac! But in a video it's VODKA lol

[themanhattanfoodproject]

Beet-cured gravlax is a great way to enjoy salmon, if it is a bit of a messy prospect. I just tried a new-to-me recipe from Bagels, Schmears, and a Nice Piece of Fish by Cathy Barrow, and now it’s made me determined to finally make some honest-to-god bagels this coming winter. This was a solid recipe, so I’m excited to try everything else in this book!

[matsiro-be]

Une recette de conservation de poisson, tout droit de Suède.

Saumon gravlax, pour les repas festifs.

La préparation ci-dessous.

Rincer, sécher, et retirer les arêtes d’un filet de saumon.

Pour un filet de saumon de 500g, constituer un mélange de 65g de gros sel et de 35g de sucre roux.

Tapisser un tupperware avec un film alimentaire. Poser le filet côté peau en dessous.

Puis répartir le mélange sel/sucre de manière uniforme et faire pénétrer dans le poisson.

Puis ajouter les arômes de son choix : un bouquet d’aneth ciselé, des baies roses, de la vanille fendue, du gin, des rondelles de citron vert, d'orange….

Fermer hermétiquement le film autour du poisson et poser un poids. Laisser au frigo minimum 10h (on peut aller jusqu’à 72h selon l'épaisseur du poisson, les goûts de chacun et le temps à disposition)... Plus le saumon reste dans sa saumure, plus les chairs seront confites. A l'inverse, le saumon sera plus moelleux. Vider l’eau qui se crée au fur et à mesure.

Une fois le saumon mariné pendant le temps souhaité, rincer le saumon et bien sécher.

Pour le conserver : dans le frigo dans un film.

Pour le consommer : faire des tranches fines en biseau.

Faire une sauce moutarde-vinaigre-miel-huile-aneth.

A tester avec une truite, autre poisson...

[thepliablefoe]

Roasted Yellow Beetroot Soup with Gravlax

[joexann]

Roasted Yellow Beetroot Soup with Gravlax

[dandanjean]

Une recette de gravlax

La cheffe Émilie Bégin nous présente une recette de gravlax avec une touche locale. L’épicerie | Une recette de gravlax

[morethansalad]

Papaya Gravlax (Raw Vegan)