Better Than Store Bought

How to Make Gravlax (Cured Salmon)

Chef Andrew Cohen

gravlax-1

This is a basic recipe for gravlax, or cured salmon. Easy to do, less expensive and tastes better than store bought. Once you have this recipe down, you can start playing with other flavorings, like adding dill or mint. The fattier the salmon, the better for gravlax.

INGREDIENTS:

1 side of fresh salmon, pin bones pulled (3 lbs. approximately)
2 cups sugar
1 cups kosher salt (coarse crystal)
2 tablespoon fresh ground black pepper
1 big bunch of fresh thyme, larger softer leaves preferred
1/4 cup apple brandy or brandy

METHOD:

Combine sugar, salt, pepper, and thyme in a stainless steel or porcelain bowl.

Lay down a layer of the sugar salt mixture in a shallow, flat, non-reactive dish (Pyrex or steel hotel pan).

Lay the fish, skin down, onto the sugar-salt mixture. If the fish is thick (more than 2”) use a sharp, thin bladed knife to either just slash through the skin, or to just poke many holes into the skin. This allows the cure to permeate the entire fillet.

Coat the top generously with the sugar/salt mixture. Cover with plastic loosely.

Next day, spread cheesecloth over the fish, pat down, and drizzle brandy evenly over the fish. Re-cover with plastic. Allow to cure one day more.

To serve, scrape off the cure, wipe with a just damp paper towel, blot dry with paper toweling, and slice thinly.

Wrap tightly in plastic wrap when not using. Will keep 3-4 days or more if kept cold and well covered. Can be frozen if cut down to smaller pieces.

Chef’s Notes and Tips:

Here are some options with this recipe:

Weighting the fish. Place a weight in a container that will fit the length of and width of the fillet as it cures in its pan. Not too heavy- around 1 pound spread out over the fish.
Oiling the fish. A light wiping with olive or grapeseed oil will add luster and help keep the surface from drying and forming a pellicle (a hard, dull white skin).
If you’d like to try mint with the salmon, use a good bourbon instead of brandy in the recipe.

SOURCE: Chef Andrew E Cohen

Basic Lemonade

Annaliese Keller

Lemonade-2

INGREDIENTS:

1 cup sugar
2 cups drinking water
6-7 lemons
6 cups cold drinking water
1 cup drinking water
Reserved lemon rinds
Optional: Fresh mint sprigs

METHOD:

Combine 1 cup sugar and 1 cup drinking water in small saucepan and bring to a boil, stirring constantly until sugar is dissolved. Remove from heat and allow to cool completely.

Squeeze juice from lemons into a bowl, reserving lemon rinds. Strain lemon juice into a large pitcher. Stir in cooled sugar-water mixture and 6 cups cold drinking water and chill.

Bring 1cup drinking water to the boil. Place lemon rinds in a bowl and add boiling water. Let stand until water is cold. Discard rinds. Add water to pitcher and stir well.

Refrigerate until well chilled.

VARIATION: For a refreshing lemon-mint flavor, add small bunch of mint to the lemon rinds, then pour over boiling water. After mixture has cooled, strain and add to lemon juice mixture. Garnish with fresh mint sprigs.

YIELD: 2-1/2 quarts

How to Make Freezer Jam

Annaliese Keller

When the weather is too hot to cook and you have a bowl full of ripe fruit, freezer jam is a method of making jam that doesn’t involve cooking the fruit. What is especially nice about freezer jam, it is about as close as you can get to the fresh taste of just picked peaches, strawberries, or whatever other fruit you happen to have on hand.

peach-freezer1 The canning process for freezer jam is the easiest of all. Wash your jars, fill them, let them sit at room temperature for 24 hours, then place in freezer. That’s it! After opening, keep the jam in the fridge.

EASY PEACH FREEZER JAM

INGREDIENTS:

2 lbs. ripe peaches (enough to make 3 cups of mashed peaches)
4 1/2 cups sugar
2 tablespoons fresh lemon juice
1 box Sure Jell* dry pectin

*You can use another brand of dry pectin, but you’ll need to follow their instructions for ingredient amounts.

METHOD:

Bring a large pot of water to a boil. Fill a large bowl with ice water. Cut an X in bottom of peaches with a paring knife. Add peaches a few at a time to the boiling water and blanch 30 - 45 seconds (depending on ripeness), then remove and transfer peaches immediately to the ice water to stop the cooking. When cool, lift out and peel. The skin should peel back easily from the X.

Halve peaches and remove pits. Cut peaches into chunks in a large bowl. Mash peaches with potato masher or fork.

Measure out sugar in large bowl. Measure 3 cups of peaches and add to sugar. Stir in lemon juice. Stir well and sit aside so sugar can dissolve.

In small saucepan, place 3/4 cup water. Whisk in fruit pectin (Sure Jell). Bring to a boil while stirring constantly. Boil for one minute. Pour into fruit mixture. Gently stir mixture until all sugar is dissolved.

Pour into clean 8 ounce jars and leave 3/4 inch head space. Using a damp paper towel, wipe around rim and sides of jar to remove any residue. Place lids on jars and let sit at room temperature for 24 hours.

After 24 hours, place jam in freezer until ready to use. Thaw in refridgerator overnight before using. After opening, store jam in the refrigerator.

For other freezer jam recipes, see Berry Freezer Jam, Strawberry Freezer Jam.

Make Your Own Baking Mix

Annaliese Keller

Let’s face it – baking mixes have their place in the pantry, especially when it comes to making a quick batch of biscuits or pancakes for the family. However, convenience has its price and many can no longer afford the high costs of baking mixes. However, did you know that you make an almost identical baking mix in bulk for half the cost? We’ve used this baking mix for years – it’s foolproof.

INGREDIENTS:

8 cups unbleached all purpose flour (can use part whole wheat, if desired)
1/3 cup baking powder (without aluminum, if possible)
1 1/2 cups powdered milk or powdered buttermilk (optional)
1 tablespoon salt
2 cups shortening, lard or canola oil

METHOD:

Combine all dry ingredients in a large bowl. Using a pastry blender cut in shortening (lard or canola oil) until mixture resembles coarse crumbs.

Store in large, airtight container in a cool dry place. Label and date your mix. It will keep well for about three months.

If you prefer to leave out the powdered milk, you can substitute the water in your recipe with milk, rice milk or other alternative. Use in any recipe that you would use the commercial baking mix.

*If you use butter, mix must be refrigerated.

How To Grow Sprouts and Microgreens

Annaliese Keller

Growing sprouts is extremely simple. The methods and equipment used to grow sprouts are limited only by the imagination. For beginners and to learn the basics of sprouting, we encourage you to try the jar method.
The jar method is the simplest growing method and requires very little time or experience. With just a few minutes a day, you can harvest fresh and nutritious sprouts year round.
Equipment you will need is: