Homemade Gravlax

Stéphane Gabart has beautiful photograph on his blog My French Heaven, and the recipes he shares with us are both simple and delicious. His post on gravlax inspired me to try this for myself. Gravlax or gravad laks is salmon cured with salt and sugar. This used to be a method to preserve salmon, and nowadays it is still prepared for its nice flavor. The name actually means “buried salmon” in Scandiavian languages, as the salmon used to be buried on the beach to preserve it.

Gravad lax tastes similar to smoked salmon, except that it’s not smoked. It is very easy to make your own, which will certainly impress your friends. All you need is sushi grade salmon and some patience. Continue reading “Homemade Gravlax”

Foie Gras with Goat Cheese and Beetroot

After the wonderful dinner my new friends Teun and Auldo cooked for me, it was time to return the favor. I decided to serve to them a collection of my favorite classic Italian recipes and some of my own creations. After an aperitif of a Bernard Pertois champagne, the first appetizer I served was something I’d created a few years ago before I started blogging, inspired by a dish we had at Librije: foie gras with crottin de chavignol and beetroot. Continue reading “Foie Gras with Goat Cheese and Beetroot”

Home-made Sushi

Today calls for a special post, since I am very proud that the 100th follower has just joined this blog! As it happens we made sushi last night, and blogging about that will certainly be special as this will be the longest post yet with over 40 pictures! Making sushi together is a lot of fun, and although the sushi will probably not be as good as sushi at a specialized sushi restaurant, home-made sushi will taste much better than ready-made refrigerated sushi. It is not a coincidence that I like Japanese food besides Italian, as both rely to a … Continue reading Home-made Sushi