Gravlax, while similar in technique to Lox and Nova Lox, adds sugar and spice to the curing process for different results. While there’s some concern regarding the variety of salmon and the ocean it came from dictating what you call the finished product (Nova is Atlantic, I believe?), we are unconcerned with these trivial matters. What concerns us, is flavor.Read More
This is a staple in our house. Some weeks the ingredients for this recipe are already in our fridge, providing that we’re stocked up on some east-asian supplies.Read More
The Pyrenees is a mountain range that lies between the borders of France and Spain. RT, my mother and I ventured here by car through treacherous round-a-bouts aided by an outdated GPS. Ignoring our robotic Australian guide, we have veered off the road into the manila void of the screen several times. Our destination was the Cirque de Gavarnie. Cirque, the french word for arena, describes a glacial formation that appears as if a chunk of mountain has been scooped out–it’s other half floating elsewhere in the world. It is September and tourist season has reached a lull. The town of Gavarnie itself is unremarkable, with bus loads of tourists pouring in for the day and leaving the town empty at night. The tourist shops are filled with the usual junk. A stuffed animal marmot with a motion sensor that whistled “whew whew” may be the signature sound of Gavarnie. One day, many of the visitors are disabled, maneuvuring their wheelchairs through the town to breathe in the mountain air and see the gigantic glacial bowl.
We were here many years before with my father, and he is here with us again, his ashes tucked away in my mother’s backpack. Growing up, my family often hiked on weekends along the dreary paths of the Appalachian mountains. The highlight of each hike was undoubtedly lunch where we would eat sandwiches with proscuitto, tomato, basil and mozzarella with olive tapenade. The location of lunch was an important consideration, a spectacular view being ideal, but sometimes hunger driving us to an attractive large rock. Sometimes we would take along a small camping stove and make ramen, my mother cutting green onions on the back of a pot. One time it was so cold out, the ham topping froze in my mother’s backpack.
We hiked amongst sheep and cows steadily winding our way up the path. The perfect place was high up the mountain, away from the well trodden path to the cirque, a view that was worthy of lunch. RT gathered rocks from higher up the mountain, as my mother and I realized that there was no escape from the massive amount of cow dung that covered the mountain. We made a cairn over my father’s ashes and carefully poured beer over it. Afterwards, each of us taking a sip of the still cold Kronenbourg 1664. Next to my father, we ate our lunch – baguettes with local sheep’s milk cheese and saucisson.Read More
The dough recipe is basic country dough from Tartine using a natural leaven. The recipe makes 2 loaves of bread. You can turn half into bread and the other half into two balls of dough for pizza. Coat tupperware in olive oil and let the dough sit in the fridge overnight. Make sure to bring it back up to room temp before you start to shape the pies.Read More
I have found in my cookery of beef, that one particular method works extremely well for me, in producing advertisement-quality looking steaks. I am in no way saying that this is the only or best way to do it, just that it works for me.Read More