Julia Childs Traditional Gravlax Food

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JULIA CHILD'S TRADITIONAL GRAVLAX



Julia Child's Traditional Gravlax image

According to Julia, she first ate Gravlax in the Grand Hotel in Oslo and starting making it then. This recipe easily doubles and will keep (after the cure) for a week in the frig or can be frozen. It's easy to do; the hardest part is the slicing. You can serve it with sauce or, my favorite, just plain with cucumber and good bread, and, if you're adventurous, with some ice cold aquavit. Cooking time is curing time. Servings are estimated for appetizers.

Provided by Chef Kate

Categories     Scandinavian

Time P4DT30m

Yield 15-20 serving(s)

Number Of Ingredients 5

2 1/2-3 lbs salmon fillets, skin on, all bones removed
1 1/2 tablespoons kosher salt (plus more if needed)
2 1/4 teaspoons brown sugar
4 tablespoons cognac (plus more if needed)
1 cup dill sprigs, packed

Steps:

  • Trim the salmon fillet, cutting away any thin uneven edges and the thin end of the tail (which can be reserved for something else).
  • Make sure all the pinbones are removed--run your fingers up the fillet; if you feel any bones, remove them with a tweezer or a needle-nosed plier.
  • Cut the fillet in half crosswise so that you have two pieces of the same length and roughly the same width.
  • Mix the salt and sugar together.
  • Sprinkle half the mixture over each fillet and rub it in with your fingers.
  • Place one fillet in a glass (or other non-reactive) baking dish big enough to hold it.
  • Drizzle about two tablespoons of cognac over each half, rubbing it in with your fingers.
  • Spread the dill over the salmon half in the baking dish.
  • Lay the other half fillet on top (skin side up).
  • Align the two halves.
  • Cover closely with a sheet of plastic wrap.
  • Place a board or pan on top of the fillets.
  • Make sure it is resting on the fish and not on the sides of the baking dish.
  • Weight the top with something heavy (a large can of tomatoes for example).
  • Place in refrigerator.
  • After one day of curing, remove weights and board and turn fillets over(so the top fillet is now on the bottom) and baste with the liquid that has accumulated in the dish.
  • Replace weights and board and return to frig.
  • On the second day, turn and baste again and slice off a tiny piece to taste.
  • If it doesn't taste like it's getting there, add a little more salt and/or cognac on the fish.
  • Return to the fridge.
  • Cure for a third day, turn and baste again.
  • On the fourth day, you can serve the gravlax.
  • To serve, clean the dill away and wipe the fish dry with paper towels.
  • Use a long thin-bladed slicing knife (sharpened) and start slicing a few inches from the narrow end of the fillet.
  • Cut with a back and forth sawing motion toward the narrow end to remove a thin slice of fish.
  • Start each succeeding slice a bit farther in from the narrow end; always cut at a flat angle to keep the slices as long and thin as possible.

GRAVLAX SAUCE



Gravlax Sauce image

Provided by Ina Garten

Categories     condiment

Time 10m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons Dijon mustard
1 tablespoon honey mustard
1 teaspoon whole-grain mustard
1/2 teaspoon ground mustard
1 1/2 tablespoons sugar
2 1/2 tablespoons good white wine vinegar
2 1/2 tablespoons good olive oil
1 1/2 tablespoons grapeseed oil
2 tablespoons minced fresh dill
1/2 teaspoon kosher salt

Steps:

  • Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.

JULIA CHILD'S WHITE BREAD



Julia Child's White Bread image

Make and share this Julia Child's White Bread recipe from Food.com.

Provided by Gay Gilmore

Categories     Breads

Time 3h25m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 6

2 1/2 cups water (105-115 F)
1 tablespoon active dry yeast
1 tablespoon sugar
7 cups bread flour or 7 cups all-purpose flour
1 tablespoon salt
1/4-1/2 cup unsalted butter, softened

Steps:

  • Pour 1/2 cup of the water into a bowl and mix with yeast and sugar til foamy.
  • Let sit for 5 minutes until creamy.
  • Put the yeast mixture, rest of the water and 3 1/2 cups of the flour into the mixer with the dough hook.
  • Mix slowly until blended then add the rest of the flour.
  • Increase speed and scrape down the sides til the dough comes together.
  • (If it doesn't add a tbsp of flour at a time til it does.) Add salt and mix at medium speed for 10 minutes (or do half in mixer and half kneading) til dough is smooth and elastic.
  • Back in mixer add butter 1 tbsp at a time (dough may come apart, but mixing will pull it back together).
  • Turn dough out on lightly floured surface and shape it into a ball then place in a large buttered or oiled bowl.
  • Turn dough so it is completely coated in the fat, then cover in plastic for 45 minutes to an hour, til it has doubled in size at room temperature.
  • Butter 2 loaf pans.
  • Deflate the dough, cut in half and turn out onto a lightly floured surface.
  • Roll out into a 9 x 12-inch rectangle.
  • With the short end facing you, fold the dough into thirds like a sheet of paper to go into an envelope, creating a roll.
  • Pinch the seam closed, and pinch the ends enough so it will fit in the loaf pan.
  • Drop in the loaf pan seam side down, and repeat.
  • Cover the loaves with buttered plastic wrap and allow to rise again in a warm place (80°F) for 45 minutes, until they double in size.
  • Preheat the oven to 375°F and put the rack in the center of the oven.
  • Bake for 35-45 minutes til they are honey brown.
  • Immediately turn out of pans onto a rack to cool.
  • Once almost completely cool, they can be cut.
  • Store in a brown paper bag for a day or two.
  • Once cut, turn cut side down onto a cutting board and cover with a kitchen towel.

Nutrition Facts : Calories 230, Fat 3.5, SaturatedFat 1.9, Cholesterol 7.6, Sodium 439, Carbohydrate 42.8, Fiber 1.7, Sugar 0.9, Protein 6

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