Happy Friday! I didn’t get a chance to make this week’s French Fridays with Dorie recipe, so I thought I would take this opportunity to do a “catch up” post. There are two recipes from December that I made on time, but didn’t quite find the time to write about. So, here we are!
Recipe-Swap Onion “Carbonara”
Recipe-Swap Onion “Carbonara” is a play on the classic pasta dish, Carbonara. It replaces the pasta with onions and can be served as a side dish or starter. In her Bonne Idée for this recipe, Dorie suggests that it is a wonderful topping for pasta, so that’s how I served it.
In this recipe, steamed thinly sliced onions are tossed with chopped bacon, cream, an egg yolk, butter, and grated Parmesan to make a creamy dish.
We loved the flavors of this, but felt that the fettuccine I used was too heavy for the onion sauce; it detracted from the flavors. The next day I gently reheated the leftovers and served it on a lighter pasta and it worked much better.
Dilled Gravlax with Mustard Sauce
This one is a showstopper! Save it for a special meal or when you want to impress! Or, since it is so easy to make, have it whenever you feel like treating yourself to something special.
I have never made Gravlax before. I have looked a recipes for it, but it always seemed so intimidating. I don’t know why I was intimidated – this is so easy to make! All you need is time and a quality piece of salmon.
To make gravlax, a fresh salmon fillet is rubbed with a mixture of white and black peppercorns, coriander seeds, sea salt, and sugar. It is topped with plenty of fresh dill and cured for 48 – 72 hours. Slice thinly and serve with a honey-mustard dill sauce.
I absolutely loved this! I never thought homemade gravlax could be so much better than store-bought. I loved how the dill permeated the salmon. It was so flavorful. I served this as part of my Christmas appetizer spread and it was perfect for such a special occasion.
The next morning I put some of the salmon on a toasted bagel with cream cheese – scrumptious!
Do yourself a favor, next time you want to impress (even if you are only trying to impress yourself), make Dilled Gravlax with Mustard Sauce!
These recipes can be found in Dorie Greenspan’s book, Around My French Table, a must-have for any cook’s library.