Tag Archives: gravlax

FFWD: The Never-Doubt-Dorie Moment

Happy French Friday! This is the second of four “celebratory” posts to ease ourselves to the French Fridays with Dorie finish line. This week we are to choose a recipe that “taught you a technique or gave you an idea or provided a lesson of some kind”.

One of my favorite aspects of participating in French Fridays with Dorie was that it pushed me to make recipes I may have otherwise skipped over. Perhaps they sounded too difficult to make, or just didn’t appeal to me. Sometimes I was right to be hesitant about a recipe, but other times I was pleasantly surprised. Either way, I learned a new technique or tried a new ingredient or combination of ingredients.

Dilled Gravlax on Bagels

One such recipe was Dilled Gravlax with Mustard Sauce. I had seen gravlax recipes in other cook books I own. Maybe I didn’t know what to expect as the end result, but whenever I would read through one of these recipes, my eyes would glaze over and I would think “too difficult”, or “not worth it”. So I passed them by.

Then came the week we were to make Dilled Gravlax for French Fridays. By then, I knew I was going to attempt to go the distance and make every recipe from the book. So I made the gravlax. And guess what? It was easy and it was delicious! Who knew?

There are a few other recipes I would like to call out that I probably would not have made if not for FFWD, but that pleasantly surprised me:

Olive Oil Ice Cream – A flavor I wouldn’t expect in ice cream, but that was delicious (especially with chocolate sauce).

Riviera Fish Soup – Pureed fish soup? Yes, when it has the wonderful flavors this soup has.

Cold Melon-Berry Soup – I could not get my head around this one, but I found it refreshing and delicious.

Curious about other Never-Doubt-Dorie Moments? Check out what everyone else thought here.

Have a great weekend everyone!



Filed under Cooking

Onion “Carbonara” + Dilled Gravlax

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”

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

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.

Gravlax with Mustard 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!

Lox and Cream Cheese on a Bagel

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.


Filed under Cooking