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Posts tagged ‘Salmon’

Tequila-Cured Salmon Gravlax

A friend from Seattle once described his family’s Christmas tree ritual.  Every December, they’d go to the woods, pick a tree, argue a little, cut it down, then bring it home where they’d have hot chocolate together.  A lovely story, but so wholesome, it seemed exotic.  Told to a bunch of urbanites who believed Christmas trees sprouted up spontaneously from the sidewalks in front of grocery stores once a year, we wanted to know if there was a designated “tree section” of the forest.  That’s the way I felt about making my own gravlax which I’d only bought pre-packaged and ready to serve (random connection I know but they’re both related to the Pacific Northwest).  I love sushi, ceviche and all things smoked and cured, but when it comes to fish, I relied on chefs and Nova Scotians to tell me when it’s raw and when it’s lunch.  This week I found a recipe for tequila-cured salmon topped with mango and lime relish that changed my mind. Read more

What’s Left?

I’ve always hated the word leftovers (though it’s invisible to anyone reading this, I’ve written that first sentence three times to avoid using that word to no avail).  I love the feeling of having bought, made and served just enough.  Though I dutifully store away the smallest amount that remains of any dish or ingredient, I resent it.  As someone who often cooks at home with an ongoing game of tupperware jenga going on in her refrigerator, it was time to reconsider how I used the (ugh) leftovers that were piling up.  My attitude started to change last week when I was making papas en salsa verde.  The recipe suggested serving them with refried beans.  With bags of frozen beans periodically jumping at me from the freezer, crashing to the floor, and threatening to knock out one of my yorkies, I decided to defrost some of the black beans I’d already made rather than start from scratch (too late) or open a can (too bland).  Having congratulated myself on completing a second recipe from my initial batch of beans, I decided to use the remaining salsa verde to try a third one for pipián verde, a tomatillo sauce combined with toasted pumpkin seeds.  Perfect for the last Friday before Easter, I decide to make it again tonight to end the Lenten season.  I still don’t like leftovers but I’m starting to like the idea of one dish becoming another and then another and then another… Read more