Saturday, April 30, 2011

Blog Resurrected for Easter!


The great thing about having a blog nobody reads is that you have a platform for talking about things nobody would otherwise listen to. For Easter Brunch I made lox from scratch. I used this recipe from April's Food and Wine magazine. I was especially taken that it was a recipe from the chef of Sitka and Spruce, a restaurant in Seattle I always mean to visit but never do. Meanwhile, favorite pubs are hit repeatedly. Resolve!

So, here is my photo-journal of Eden's attempt at lox. I was pretty happy with the result (and really, really happy that nobody reported food poisoning).

WEDNESDAY, APRIL 20th, 10 PM: Brine that mother!

I gathered fresh mint, parsley, cilantro and dill from the Portland Farmer's Market and spread the sprigs across the amazing marbled wild salmon I got for an arm and a leg from Whole Foods. Resolve!


One makes a salty mess with shallots, dill, anise and coriander seeds, and garlic, and drowns the salmon (well...).


You drape the mess in paper towels (or if you're a hippie like me, you don't have paper towels on hand so you use a very stained flour towel that you had planned on throwing away long ago).



You wrap the entire thing in plastic wrap. I refer to this step as the Salmon Mummification Project, but Food and Wine calls it something much less interesting. Pop it in the fridge and wait for 36 hours.

SATURDAY, APRIL 23rd, 9 AM: Peel that mother! Unwrap from the plastic, burn the flour towel and recover the dressed fish with (recycled, unbleached) paper towels that you sprung for, embarrassed that you ever thought using a flour towel was appropriate. Mentally apologize to Food and Wine (and, your guests for brunch tomorrow). Rewrap in plastic, place back in fridge.

SUNDAY, APRIL 24th, 9 AM: Hehasrisenhehasrisenindeed. Peel that mother! Again! Scrap the dressings off of your lovely fish and place it on a bakers rack in the fridge to chill out for two hours. The goal of this step, disturbingly enough, is a fish that's "slightly tacky". 'Where is that flour towel?' you think.


SUNDAY, APRIL 24th, 12:00 PM: The reveal! Of course, I failed to take pictures at this critical point. A picture of Andrea, protesting that she can't eat another bite and then stacking a bagel with more lox, is the best I could do -- and good proof, I think, of the project's success.


(THE REST OF THE MENU: besides the lox, on Kettleman's bagels with whipped cream cheese, red onions and capers, Easter brunch included a spinach and goat cheese quiche, a rhubarb jam with red chile and lemon, a sweet cream cheese with honey and hazelnuts, a fabulous dressed salad with crunchy greens, and plenty of mimosas with raspberries.)

2 comments:

Sharon said...

I'll be expecting leftovers in the mail.

Andrea said...

ahhh, i made your blog?! thank you for the delicious delicious food, i had a dream i had your lox and bagels for bfast this morning....sadly, i woke up.