This post contains affiliate links. If you make a purchase after clicking them, we will be compensated, but there is no additional cost to you. All opinions expressed are our own. Thank you for your support.
There are 2 things about this recipe that are perfect for me! First, I have been trying to learn more about Danish cooking. Second, I love salmon!
In my search for Danish recipes, I came across this website, International Cuisine. Of all the recipes that I found to make cured salmon, this one was by far the most simple and it worked fantastically! So, I am referring you to that website for the recipe and just sharing a bit about what I learned as I made Gravlax, or Cured Salmon for the first time.
I lined a glass baking dish with the plastic wrap that I was going to used to wrap the salmon, then I placed the salmon skin side down on it. Next, I rubbed on the salt and sugar curing mixture and then placed on some fresh dill sprigs. Now, most of the other recipes I had read also used a bit of wine or cider vinegar or mustard in their recipes. This recipe doesn't call for any of that, so it made me nervous. So, I poured about 1/2 a cup of cider vinegar around the edge of the salmon. I don't know if it did anything. I couldn't taste it later on, so you don't have to use it. After I had done it I worried that I shouldn't have, but everything came out great in the end.
Finally, wrap the plastic wrap tightly around your salmon and put the whole thing into the refrigerator for 3 DAYS! That made me really nervous because I didn't want it to go bad. But, all of the recipes required at least 3 days to cure the fish, so I crossed my fingers and did it. I wondered if I would be brave enough to eat it when it finally was all done.
After 3 days, I pulled the salmon out of the refrigerator. There was liquid in the pan that leaks out during the curing process. I drained that off, removed the dill and threw that away and rinsed off all of the salt and sugar mixture. I was pleased to see that the salmon was darker in color and looked just like cured smoked salmon that I have purchased in the store. Except mine wasn't smoked. Now for the moment of truth! Tasting it!
The recipe says to slice it horizontally into thin strips. I struggled with that. It was hard to get a pretty thin slice, but that may have been my knife. I did get a few good slices. Of course, I tasted the very first slice. It was fabulous! This salmon is so flavorful and sweet! I was thrilled with the result.
Since many of the recipes called for mustard. I first served mine on a sprouted wheat roll with a layer of mustard and the salmon on top. I was trying to get that smorgasbord feel.
Later, I boiled some eggs and served a light supper with sprouted wheat toast, slices of eggs topped with gravlax. It was so tasty! My husband loved it, too! I felt so in touch with my Danish roots! I can't wait to try another Danish recipe very soon! Let me know if you give this one a try!
4 Comments
This post contains affiliate links. If you make a purchase after clicking them, we will be compensated, but there is no additional cost to you. All opinions expressed are our own. Thank you for your support.
Lately I have been feeling an urge to get to know more about my Danish ancestry. I've always known that it was part of who I am, but I feel like I know a lot more about my British ancestors than my Danish ones. I've started looking up things about Denmark and finding out some fascinating things. And, what better way to get a feel of a group of people than to learn about their food and why they ate the way they did.
Alicia did a series of recipes from her ancestry a couple of years ago and she shared an Æbleskiver recipe with you that she was given by a friend. In order to make it, she purchased an actual cast iron æbleskiver pan that she ordered from Amazon.
I haven't yet purchased the correct pan, so I started wondering if I could make aebleskivers using a different method. My granddaughter accidentally left her cake pop maker at my house, and while the molds are smaller, I thought some little pop in your mouth aebleskivers might be fun to try! It worked out pretty well. (My granddaughter found her cake pop maker at a thrift store at a fabulous price. Here is a similar one on Amazon. There are many brands and varieties available.)
I used this recipe from International Cuisine. It is very similar to Alicia's recipe, except it is a smaller batch. I was happy about that since it still made a ton and since the maker only made 6 at a time, it was time consuming. Here are some tips that I figured out as I made the aebleskivers in a cake pop maker:
Although my great grandfather came to the USA from Denmark, I was never raised with any idea of the Danish traditions. My grandmother, who was his daughter died before I could have known her. But as I learn of the Danish culture and foods. I get an understanding of things that I like and feel that are part of my make-up that I have possibly inherited from the Danish side of my family. (Seafood! Hello!) And, LEGOs originated there!
Aebleskivers are my first try at a Danish recipe, but I have seen others that I am soon going to give a try! So, keep your eyes open for those! Have you tried Aebleskivers in one form or another? What is your favorite filling? I wish my granddaughter had been here to make these with me, I know she would have loved doing it. Maybe next time!
This post contains affiliate links. I will be compensated for purchases made through those links at no additional cost to you. All views expressed are my own. Thank you for your support!
Hey, Alicia here with another international recipe. Last year my family picked a country from our heritage every month and made one recipe a week from that country. It was really fun, educational, and delicious. This year we're not doing that same thing, but we still love experimenting with food from other cultures.
That's where bao, steamed Chinese dumplings, come in. My husband works at Pixar, and you may remember that short that played before Incredibles 2 called Bao. Bao (without giving anything away) is about a woman who makes bao and one of them comes to life and she basically treats this cute little dumpling as her son. The director of the short, Domee Shi, shared her mother's recipe for bao with her Pixar colleagues and an illustrated version with Time Magazine. My husband really wanted to make them because he loves Chinese food. So we did. It's a pretty simple recipe, though it can take a little time preparing the filling. The first time my husband minced everything by hand. The second time he decided to use the food processor and it was perfect. We also don't have ground pork so we used pork sausage. The dough is a very simple 3 ingredient yeast dough. The results were so wonderful. A favorite part was the fresh ginger used in the filling. Don't skip it as it really adds to the flavor. It's so good. The hardest part of the recipe is folding the dough around the filling. I was not very good at it, so mine had a lot of extra dough at the top. If my bao had come to life, it would have been a completely different short, probably in the horror genre. But they still tasted delicious! My husband got the knack for it though and made some really cute bao. Another thing is you will need a way to steam the bao, as that's how they cook. we used the basket that came with our rice cooker.
I'm not sharing the recipe directly on our page because it is Domee Shi's but you can find the illustrated version on this page and a video of YouTuber, Emmy Made in Japan, following the recipe and making the dumplings. We found the video especially helpful.
So go forth and enjoy bao. Let us know how you like it!
This post contains affiliate links. I will be compensated for purchases made through those links at no additional cost to you. Thank you for your continuing support!
You may have read on Tuesday my article about Tomato-Basil Tea Sandwiches using San Marzano tomatoes. Later that very day, Anita brought me a bag full of those glorious tomatoes straight from her garden. This time, I had to use them for what they are famous for and that is a wonderful Italian marinara sauce! I looked at many recipes all over the internet and YouTube. This is the one that I finally settled on, it is a combination of a few that looked simple and delicious. I especially like the way Gianni North Beach used the fresh basil, because I am growing it in my garden. So, my recipe is really a variation of his.
You must start by peeling your tomatoes. The best way to do this is to cut an "x" through the skin at the bottom of the tomato and then putting them in boiling water for about 15 or so seconds. Then you drain and cool them a bit. The skin will peel right off.
Use a deep skillet because at the end of the recipe the pasta and sauce will be all mixed together.
Begin by getting your tomatoes ready by chopping them into quarters and discarding the seeds. San Marzano tomatoes have very few seeds and a lot of flesh, so this part is easy. The seeds don't really bother me in this dish, so I just got rid of the big chunks of them. Also, cut away the hard stem ends. Now, heat up your skillet with about 3 T. of olive oil in it and put in your chopped garlic to begin flavoring the oil. The taste of the olive oil really comes through in this dish and it is so good! Now, add the tomatoes to the pan and start stirring them around. You will be surprised at how fast they start to break down. Put in your salt and pepper and mix it in well.
Next, I let the sauce simmer on a medium low heat while I prepared the fettuccine.
When you prepare the fettuccine, be sure to salt the water and cook it until it is al dente, not too soft. When it is ready, drain it. Remove the wilted basil and add the fettuccine to the pan of sauce.
You can add the Parmesan cheese right now or let people put on their own in individual servings. I let each person add their own since Maddy is vegan.
I have a guilty confession to make. I was sure that I had some Parmisano-Reggiano ready to use for this dish when I started cooking it. But, alas it was all gone, so I had to use the green box! Argh! Don't hate me Anita! I can't wait to make it again and try it with the good stuff! But, despite the cheese fiasco, this dish was out of this world good! I was not prepared for how good it tastes. I had to stop myself from eating the entire pan of it.
Of course, you can make this recipe with other types of tomatoes, but if you can get San Marzanos, you will love them. Enjoy!
|
Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
March 2024
|