"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

26.12.13

Dilled Gravlax with Mustard Sauce #French Fridays with Dorie #Foodie Friday

Yum
Dilled Gravlax with Mustard Sauce: simple living and eating


I don't usually combine my French Fridays with Dorie post with my Foodie Friday one, but tis the season to be busy, so Doristas meet Foodistas… and Merry Christmas to both camps.

It was a hectic week with the Sabrage fundraiser, Christmas Eve's "Feast of the Seven Fish" and Christmas Day family get together… I'm a little cooked out. 

This salmon Gravlax was originally intended for the Sabrage fundraiser for my kid's fencing school, but I just didn't feel that it had cured, so I served it as one of the fish for our Christmas Eve dinner. 

The Sabrage fundraiser was wonderfully fun and yes, I did it. I opened a bottle of champagne with a sword, and I have the video to prove it.




video


Now that you are thoroughly impressed with my sword skills, back to the Gravlax. I never heard of Gravlax before… but everyone with any Scandinavian heritage, including my husband, has eaten this on many holiday occasions.

I have lived in the New York area for over 20 years now, and I have had my share of good salmon, smoked and otherwise… but Gravlax is really different. It is cured, but it is not smoked, so the salmon gets the flavors of what it is cured in, it is a little salty without being tough. It still has the soft texture of sushi… really amazing, especially with a mustard dill sauce.

I highly recommend you give it a try for New Years. You have enough time to cure it, and it goes really well with Champagne. 



gravlax: simple living and eating
Spices, salt, and sugar to cover the raw fresh salmon. 

gravlax: simple living and eating
Cover and weight the salmon with bricks wrapped in foil.

After 3 days in the fridge with the weights on it, this is what the cured salmon looks like.

gravlax: simple living and eating
When you wash off the spices and salt this is what the salmon looks like.
Now that I save my sword skills for champagne bottles, my husband sliced the gravlax while our dog prayed for him to drop a piece.

gravlax: simple living and eating
Sliced Gravlax with homemade rye bread and dill mustard sauce.




Remember to visit and follow my co-host Adelina at Home Maid Simple to find out what blogger she is featuring this week!!!


Foodie Friday Features:


From: Ma Niche

Herbed Manchego Cheese Souffle with Onion Pear Jam
Herbed Manchego Cheese Souffle with Onion Pear Jam
Manchego cheese is so delicious and so unexpected in a soufflĂ©. Topped with Onion Pear Jam this dish will be a hit in our house.


From: Egginon

Tofu & Mushroom Soup w/ Spaghetti Squash & Fried Egg
Tofu & Mushroom Soup w/ Spaghetti Squash & Fried Egg

This was another surprise dish. I wouldn't have thought of putting spaghetti squash in an Asian soup… but this sounds amazing.


From: Simple Fresh Dinners

Nanaimo Bars
Nanaimo Bars

In a season of many sweet treats these bars really stood out to me. I had never heard of them before. Maybe because they come from British Columbia.
But hey: coconuts, walnuts, chocolate… what's not to like.




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This post is shared on the following parties:


Tuesday Food:
Hearth & Soul Blog Hop @ 21st Century Housewife
Totally Tasty Tuesday @ Mandy's Recipe Box
Show Me What You Got @ Our Delightful Home
In & Out of the Kitchen @ Feeding Big & More
Tuesday's Table @ Love in the Kitchen
Tasty Tuesday #Anyonita Nibbles
Share your Stuff Tuesday @ Table for Seven

Wednesday Food:

From Dream to Reality @ DYI Dreamer
 Wednesday Whatsit @White Lights on Wednesday 
Fresh Foods Wednesdays @ Gastronomical Sovereignty
Wonderful Food Wednesdays at @ All She Cooks
Look What I Made @ Creations by Kara

Thursday Food:

Full Plate Thursday @ Miz Helen's Country Cottage
Thriving on Thursdays @ Domesblissity
Tasty Thursdays @ The Mandatory Mooch


Friday Food:

Foodie Friday @ Home Maid Simple
Friday Favorite (DYI too) @ Simple Sweet Home
Foodie Friday @ Rattlebridge Farm 
Weekend Wonders @ The Thriftiness Miss
Weekend Potluck @ Sunflower Supper Club
Friday Linky Party @ The Pin Junkie 
Get Him Feed @ Anyonita Nibbles
Freedom Fridays @ Love Bakes Good Cakes



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48 comments:

  1. Hi Diane,
    I understand about being cooked out, me too, but your Dilled Gravlax looks wonderful. Wishing you and your family every happiness and abundant blessings in 2014! Thanks for all the great parties in 2013.
    Miz Helen

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    1. You are very welcome Miz Helen, Happy New Year to you too. It is time to go out to dinner.

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  2. The gravlax was good, wasn't it. I like your Foodie Friday entries too. Hope you have a Happy New Year!

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    1. Thanks so much…glad you enjoyed it too.

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  3. Hi Diane :)
    I hope you had a good Christmas and I wish you now a very Happy New Year !!

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    1. Thanks Winnie… Happy New Year to you also.

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  4. Hi Diane, I loved your video! That is so cool :-) I can't imagine being able to open a bottle of champagne with a sword - I'm sure there would be glass everywhere! Gravlax is really popular in England and it's often served as a starter at Christmas dinner here. I have to confess I am sadly not a fan, but my husband, son and everyone else in our family love it. Yours looks beautiful, and even though I don't normally eat it, I have to confess I'm very tempted!

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    1. Yes, April more than the cork comes off with a sword. The entire top of the bottle came off too. Definitely one to check off of my bucket list. I have had gravlax before and never thought much of it, but I have to say the texture was really appealing to me. Happy New Year.

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  5. You've made me hungry for another batch of gravlax! So glad you enjoyed....and congrats on uncorking the champagne so swiftly. I think I would have decapitated someone in the process! Happy, happy New Year, my friend!!!

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    1. Thanks Liz... It took a day more than expected, but it the gravlax really was wonderful. Sabrage is a nice party trick.

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  6. You cut the top of the bottle off too? I'm afraid I just don't get the appeal of this party trick. but I see the appeal of this gravlax so I only hope that when I check mine a few hours it looks as good.

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    1. Not good for guzzling straight from the bottle, though I guess that is what Napoleon's solider's did... a little glass never hurt anyone, right? What can I say... it give a great pop. I would do it again along with the gravlax.

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  7. Diane, wishing you all the very best in 2014. Thanks for always hosting such wonderful link parties! xo

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    1. You are so welcome Nancy… it wouldn't be a success with out you. Happy New Year.

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  8. Interesting, I've never heard of Gravlax, and both sides of my family are Scandinavian heritages. I love the video of you opening the champagne! Glad you got that and shared it with us.

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    1. Maybe the tradition got lost in the States… that happens. But my husband's Danish grandmother used to make it. Maybe you should bring it back.

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  9. Impressive sword skills indeed. However, I will leave the sabrage to the pros (or the more daring, at least) - I am sure my clumsiness would bring about an emergency room trip...

    The gravax was a huge hit with my family and I am pretty sure it will happen again in the future.

    happy New Year

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    1. Thanks Cher,
      It was a real Sabrage sword lent to the fencing school. Silver handle, sliver plated sword, really gorgeous. It wasn't sharp.. really it's safe, kinda of.. Happy New Year.

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  10. This was the perfect recipe for those of you who were "cooked out" - so easy! Wishing you a wonderful 2014!

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    1. Thanks Mardi.. I loved the gravlax and the sauce too. My husband baked the bread so I did get a break on cooking. Happy New Year to you too.

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  11. Lovely! And homemade bread too...yummy! I'm making mine this weekend - "cooked out", yes! Need to watch your saber video...impressive even just reading about it!

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    1. Thanks Amy... well my husband made the bread. I get off the baking detail. Have fun making the gravlax this weekend, perfect for New Years.

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  12. Diane, I thoroughly enjoyed your sabrage video. Nice go! Your gravlax is beautiful, definitely silver-tray worthy, as you served it. It's been great fun getting to know you better this year through French Fridays. Looking forward to another year of cooking together. Happy New Year to you and your family!

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    1. Thanks Betsy, it has been a pleasure too getting to know you for this year. To another year of Dorie, I'll cut the top of a champagne bottle off for that!

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  13. Thanks for the party. Wishing you a Happy and Prosperous New Year!

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    1. Thanks so much for coming... Happy New Year to you also.

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  14. Thanks for the party :) Happy New Year to you!

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    1. Always good to see you Jamie, Happy New Year.

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  15. Love your video Diane, great work on uncorking the champagne. Happy New Year to you and your family,
    looking forward to cooking with you in 2014.

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    1. Thanks Nana,
      Happy New Year to you also.

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  16. Well, I for one, am quite impressed with you sword skills, Diane! And your gravlax making skills are pretty good, too! Your gravlax looks perfect! I’m sure it was a hit Christmas Eve! Happy New Year to you and your family! Here’s to another great year of French Fridays!!

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    1. Thank you, thank you Kathy,,, It was such a thrill and such a surprise when that cork came off... and the gravlax well, what a gift to use all at the end of this fine year of cooking with you and the other Dorista's Happy New Year.

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  17. Your gravlax is absolutely gorgeous and I think you were very wise to just concentrate on your "sword" skills during the sabotage fundraiser and let the salmon cure an extra day. (Love that video.) Your kids had to be impressed. Your gravlax had the same "look" of mine after your gave it a cold rinse. Like you, I was a bit nervous about poisoning my friends who shared this with me but they are still breathing. I think your family survived the taste test on Christmas Eve also. Yes, you have done your share of cooking over the holidays but, from your pictures and the video, it seems that it's been a happy time for you and your family. Lovely gravlax. (And, FYI, my friend, Donna, ordered the bagels from New York. No Zabars in Aspen.) Happy New Year 2014, Diane. I have a feeling that we are going to meet this year and that already puts a smile on my face.

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    1. Oh I'm excited Mary... it sounds like your wanderings may take you East. We do have some fine libraries here if I can entice you that way. Happy New Year.. look forward to more appetizing things ahead.

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  18. Love the comment about "Foodistas meet the Doristas" too funny. And I can only imagine how cooked out and tired you must be from all you accomplished during this holiday season. I will need to go back and check your post out about the Feast of 7 Fishes- we did the same but Nana did ALL the heavy lifting on that one. Thank goodness. And how cool was that video. Now all I want to do is grab a sword and a bottle of champagne......Happy New Year !

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    1. Thanks Tricia,
      It has been fun this season and I am enjoying leftovers until our New Year's Brunch, though my husband does more of the baking for that event. Happy New Year to you too.

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  19. Wow !! Impressed with your fencing skills !! the video is really cool.

    Thanks so much for featuring the cheese souffle.

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    1. Thanks Tanusree, I think there was a little luck involved more so than skill, but I had fun. Love your souffle... Happy New Year.

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  20. Hi Diane. Great sword work! Your gravlax looks really good. It makes me reconsider making it. Happy New Year to you and yours!

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    1. Thanks Guyla,
      The gravlax is really lovely for a party or a brunch.

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  21. Beautiful and congrats on your new skills! Quite impressive on both counts.

    Happy New Year!

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    1. Thanks Christy,
      If only I had a saber for New Years. Have a happy one!

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  22. Happy New Year! I've heard of gravlax thanks to Ikea. I didn't realize it was cured salmon. Definitely something I need to try!

    Thanks for sharing your recipe at Motivation Monday!

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    1. I didn't realize Ikea have gravlax... too blinded by the meatballs. Happy New Year to you too Barb.

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  23. You had me at 'gravlax.' Mmmmm. Thank you for sharing with the Clever Chicks Blog hop, I’ll be featuring you, so please feel free to grab my Featured Button! Have a great week!

    Kathy Shea Mormino
    The Chicken Chick
    http://www.The-Chicken-Chick.com

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    1. Thanks so much Kathy,
      I had you? Had you heard of gravlax before? I never knew about it, but now I'm hooked.

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  24. Delicious thanks for sharing with Hearth and Soul blog hop. I am highlighting this recipe today's hop.

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    1. You are so welcome. You ladies always have such a wonderful party.

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