Read Online The DIY Pantry by Kresha Faber - Free Book Online Page B
Authors: Kresha Faber
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garlic, peeled and coarsely chopped
1 teaspoon sea salt
2 tablespoons chopped fresh herbs (rosemary, thyme, sage)
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Chill the blade of your food processor while you prep your ingredients.
Peel the fat off the bacon and chop it coarsely. You may save the meat part of the bacon for other meals or chop it and add it to this lunch meat. Set aside.
Meanwhile, sprinkle the gelatin over the cold water or stock, stir to moisten, and let stand in the refrigerator until needed.
Place the meat in a large bowl (make sure it will fit in your refrigerator!) and add the paprika, pepper, and liquid smoke. Combine the mixture with your hands; then place in the refrigerator for 5–10 minutes.
When the meat is thoroughly chilled, place the garlic, salt, and herbs in a food processor and pulse until the garlic is very finely chopped. With the motor running, drop the meat mixture and bacon fat into the bowl a few pieces at a time. (Work quickly to keep your processor from overheating and work in batches if necessary.) Grind until it is a smooth paste; then pour in the gelatin mixture and process until the mixture is once again smooth.
Return the meat mixture to the refrigerator for at least 10 minutes.
Lay out a piece of cheesecloth and shape the meat paste into a 3–4" diameter log; then place at one end of the cheesecloth. Roll the cheesecloth up absolutely as tightly as possible and tie the ends with kitchen twine. Place in the refrigerator for at least 30 minutes and up to 24 hours.
When you’re ready to cook the lunch meat, preheat the oven to 375°F and boil a pot of water. Place the wrapped meat in a baking pan and create a water bath by pouring boiling water into the pan to at least halfway submerge the meat. Bake for approximately 1 hour and 15 minutes (give or take 15 minutes, depending on the thickness of the log), until the meat registers 155°F on a meat thermometer.
Cool completely; then using a very sharp knife, shave it into very thin slices.
Store in the refrigerator in an airtight container for up to 1 week.
Lox
Made popular by Jewish delis around the United States, lox and bagels—with the proper schmear of cream cheese, of course—are a favorite of many. The yeasty, salty goodness is easy to make at home as long as you have access to fresh salmon.
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HANDS-ON: 15 minutes
INACTIVE: 3 days
INACTIVE: 3 days
DIFFICULTY LEVEL: ∗∗
YIELD: Serves 8; Makes 4 pounds
COST PER SERVING: $ $ $
CALORIES: 146
FAT: 6 g
PROTEIN: 20 g
SODIUM: 2,800 mg
FIBER: 1 g
CARBOHYDRATES: 2 g
SUGAR: 0 g
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1 cup coarse kosher or sea salt
1 ⁄ 2 cup fresh dill (2–3 large fronds, torn)
2–3 tablespoons black peppercorns and/or dried juniper berries
2 fillets of wild salmon (2 pounds each), skin-on
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Mix the salt and the spices together in a bowl until evenly mixed.
Place a long strip of plastic wrap on a baking sheet just long enough to accommodate the salmon.
Place one fillet of salmon face-up on the plastic wrap. Pour half of the salt mixture over the fillet; then lay the other fillet face-down on top of the first.
Pour the rest of the salt mixture over the fillets and pull the plastic wrap up and over the salmon as tightly as you can. If the fillets are small enough, place the wrapped fillets in a resealable plastic bag. Otherwise, place the fish in a baking pan or on a baking sheet long enough to accommodate the entire salmon. You don’t want the fish to lose any of its brine!
Place the salmon in the refrigerator and weight it with a plate or a brick on top of it. Cure the salmon for 3 days, turning the salmon stack over once a day.
To serve, brush off the salt and spices and slice thinly or dice.
Store the lox in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 6 months.
----
TRADITIONAL SWEDISH GRAVLAX
Swedish gravlax is the original “lox.” In the Middle Ages, fishermen would salt their salmon and bury it in the sand above the high tide line, thus earning the
1 teaspoon sea salt
2 tablespoons chopped fresh herbs (rosemary, thyme, sage)
----
Chill the blade of your food processor while you prep your ingredients.
Peel the fat off the bacon and chop it coarsely. You may save the meat part of the bacon for other meals or chop it and add it to this lunch meat. Set aside.
Meanwhile, sprinkle the gelatin over the cold water or stock, stir to moisten, and let stand in the refrigerator until needed.
Place the meat in a large bowl (make sure it will fit in your refrigerator!) and add the paprika, pepper, and liquid smoke. Combine the mixture with your hands; then place in the refrigerator for 5–10 minutes.
When the meat is thoroughly chilled, place the garlic, salt, and herbs in a food processor and pulse until the garlic is very finely chopped. With the motor running, drop the meat mixture and bacon fat into the bowl a few pieces at a time. (Work quickly to keep your processor from overheating and work in batches if necessary.) Grind until it is a smooth paste; then pour in the gelatin mixture and process until the mixture is once again smooth.
Return the meat mixture to the refrigerator for at least 10 minutes.
Lay out a piece of cheesecloth and shape the meat paste into a 3–4" diameter log; then place at one end of the cheesecloth. Roll the cheesecloth up absolutely as tightly as possible and tie the ends with kitchen twine. Place in the refrigerator for at least 30 minutes and up to 24 hours.
When you’re ready to cook the lunch meat, preheat the oven to 375°F and boil a pot of water. Place the wrapped meat in a baking pan and create a water bath by pouring boiling water into the pan to at least halfway submerge the meat. Bake for approximately 1 hour and 15 minutes (give or take 15 minutes, depending on the thickness of the log), until the meat registers 155°F on a meat thermometer.
Cool completely; then using a very sharp knife, shave it into very thin slices.
Store in the refrigerator in an airtight container for up to 1 week.
Lox
Made popular by Jewish delis around the United States, lox and bagels—with the proper schmear of cream cheese, of course—are a favorite of many. The yeasty, salty goodness is easy to make at home as long as you have access to fresh salmon.
----
HANDS-ON: 15 minutes
INACTIVE: 3 days
INACTIVE: 3 days
DIFFICULTY LEVEL: ∗∗
YIELD: Serves 8; Makes 4 pounds
COST PER SERVING: $ $ $
CALORIES: 146
FAT: 6 g
PROTEIN: 20 g
SODIUM: 2,800 mg
FIBER: 1 g
CARBOHYDRATES: 2 g
SUGAR: 0 g
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1 cup coarse kosher or sea salt
1 ⁄ 2 cup fresh dill (2–3 large fronds, torn)
2–3 tablespoons black peppercorns and/or dried juniper berries
2 fillets of wild salmon (2 pounds each), skin-on
----
Mix the salt and the spices together in a bowl until evenly mixed.
Place a long strip of plastic wrap on a baking sheet just long enough to accommodate the salmon.
Place one fillet of salmon face-up on the plastic wrap. Pour half of the salt mixture over the fillet; then lay the other fillet face-down on top of the first.
Pour the rest of the salt mixture over the fillets and pull the plastic wrap up and over the salmon as tightly as you can. If the fillets are small enough, place the wrapped fillets in a resealable plastic bag. Otherwise, place the fish in a baking pan or on a baking sheet long enough to accommodate the entire salmon. You don’t want the fish to lose any of its brine!
Place the salmon in the refrigerator and weight it with a plate or a brick on top of it. Cure the salmon for 3 days, turning the salmon stack over once a day.
To serve, brush off the salt and spices and slice thinly or dice.
Store the lox in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 6 months.
----
TRADITIONAL SWEDISH GRAVLAX
Swedish gravlax is the original “lox.” In the Middle Ages, fishermen would salt their salmon and bury it in the sand above the high tide line, thus earning the
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