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Have had a late onslaught of squash.  I made some relish--shown on the preserving thread and now I am going to make a bunch of bread. 

 

Zucchini banana cream cheese bread.

 

For the second dish using Copper River Sockeye I used a Scandanavian recipe for gravlax-style cured and brined salmon. I have an employee whose family lives in Norway and twice a year she travels home, bringing back my requested gift of a bottle of Aquavit. The region where her family lives favors Aquavit with a heavy caraway influence and so that's the style that she brings back to America. Adding Aquavit to the cure/brine for gravlax isn't a taste that everyone would like--it's heady and the caraway gives it a pronounced licorice flavor and aroma. But not to worry, since Copper River Salmon is a bold fish with lots of oil it can stand-up to the intensity of the alcohol.
I started with the spice mixture, a combination of 1 tbsp. caraway seeds, 2 tsp. fennel seeds, dash red pepper flakes, 1 tbsp. black peppercorns and 1 tbsp. juniper berries-

I used a 50-50 ratio of 1/4 cup of Kosher salt to 1/4 cup sugar. Most recipes call for a greater ratio of salt to sugar, but I've always tempered the ratio down to 50-50 to cut down on the salt flavor in the finished product. A 1/2 cup of total salt and sugar doesn't seem much for a 6 pound fish, but with Copper River Salmon I just wanted to move the fish from raw to lightly cured and spiced gravlax-

A 6 pound filet, boned, skin on, then cut in half-

The filets rubbed with the spice and salt/sugar cure-

Then a layer of fresh baby dill-

And then the other half of the filet layed on top-

I poured about 1/3 cup of Aquavit over the top salmon filet, then covered and refrigerated the salmon. I let the salmon cure 3 1/2 days, turning it over daily and basting with the juices from the cure/brine.

Patty Pan Squash Stuffed with Lamb Merguez, Chorizo Oil and Grilled Zucchini/Preserved Lemon Vinaigrette-

 

 

Not sure how to rid  ..my self of Anna's Quote

 

Chicken Back Ramen

 

Pressure Cooked Roasted chxn stock -- which I had a roasted chicken last night,  SO, I cut out the back and re braised in the stock to ADD TO MY SOUP.

Noodles are shiritake, with cauliflower stems, green onion, yellow summer squash, fresh sweet basil, Thia Basil , chili sauce, and a 5 min egg

 


 

 

 

 

 


 

Lunch meat in all its glory!

Headed out tonight to Mesa - slight mistake led us to Mesomaya

 


 

salsa and chips - added some guacamole but forgot  picture - you can see it behind Kat's drink

 


 

avocado marguerita 

 


 

Oaxaca 

 

 

Olive Oil-Braised Chickpeas and Swiss Chard with Cumin from Melissa Clark's Dinner


The recipe says to serve the beans & greens in a bowl, spooned over the toast.  I thought this was easier to eat!

Strawberries & cream from People's Pops:


I've made these before but they are worth making again. 

I really like Marks and Spencers Gold Tea.Its available here in the UK, a blend of leaves from countries of unspecified origin, but seriously good none the less. Well worth a try.

 

Lunch at Heritage Eats.  Bunh mi on Dutch crunch roll.  Dutch crunch was really crunchy, I had to google it since it is something I have never encountered before.  Now I am dying to make it at home.  

Last post for this visit.  We did not get to Pop + Dutch @weinoo but I'll be back for 10 days next month so I'll go then.

 

Our last dinner was at Mews.  Seafood sampler

 


 

swordfish special. The light was really dim so hard to take photos.  Other things ordered were lobster vindaloo and a lobster-sea scallop dish

 


 

Sunset

 


 

Monday we went to Winslows Tavern in Wellfleet on the way home and tried most of their new dishes for this season.  Curried mussels

 


 

Grilled littlenecks 

 


 

Peri peri chicken sandwich

 


 

Lobster panino

 


 

See you here next month

 


 

@blue_dolphin  I made the recipe you linked to and found that 4 minutes wasn't long enough to cook the pasta to the extent that we like it.  I cooked it on the sautè function for a few minutes to finish it.  I used half and half instead of the evap milk and used my regular Imperial cheese.  I did add a bit of water at the end to loosen it up a bit.  So, next time I will add 1 minute cooking time, use milk, the same cheese and add a bit of water if need be.  We enjoyed this version very much and it sure is easy.  I pan toasted panko in butter on the stove and sprinkled that over instead of using the broiler and we were happy with it.  As you can see,   nothing separated, the Mac and cheese was smooth and creamy. Thank you for posting the link.  

chicken over a spinach, corn, and tomato saute

 

Just flew to Toronto from Calgary via Edmonton...Air Canada. The flight from Calgary to Edmonton is about 45 minutes so I was surprised they offered refreshments! Water, pop or juice.
Coming home was Toronto via Montreal to Calgary. You can only buy food , no meals are supplied. On the way we took our own sandwiches and chips. On the way back we ate at the airport. I bought a kitkat and some wine . Oh and complimentary mini pretzles:

I pre cooked ( simmer ) this in its ear, then clean and cut

 

Yellow Corn/ bacon/ basil/ my red sauce/ Parm/  this is a cross b flour and corn meal crust

 


 

Smile of the summer:) – apricot-peach shortcake. RecipeGullet

 

 

 

It was but a matter of time.

 

Shinichi Watanabe is a pleasure to do business with.  And no PayPal!  I asked Shinichi for a quotation.  I then used google's currency converter and trudged down to the post office for an international money order.  It took about five days for the money order to reach Japan, and another five days for the knife to reach me by express.  I am very pleased.

 

Kintaro-ame.  Knowing my limitations I went with relatively soft stainless steel core.  The handle is enju.

 

The blade feels heavier than I expected and the handle is larger and longer.  All of which are good things.  The cutting edge is mirror finished.  The knife is a delight to hold and I have never handled anything so sharp.  It turns out 180 mm is plenty long for the purpose.

 

From the markings on the enju wood, it appears the knife I received is the exact one pictured on the Watanabe website.

 

I recommend Watanabe highly.

We have a ton of venison burger that I need to use and also the usual glut of zucchini  so, I am making tons of meatballs and freezing them.  SO handy.  I used 3-4 lbs of venison and two grated two large zucchini along with a panade of homemade bread crumbs and milk.  Also grated two onions, a bunch of garlic, finely diced fresh dill, oregano, Lawry's salt, lots of black pepper and grated parmesan cheese.  I browned them first and then put them in the CSO to bake at 350F for 5 minutes.  They are now in the freezer on a parchment covered cookie sheet and I will vac. pack them later today.  I will be doing this again over next few days so that I have a lot for the coming winter
 

After I grate the zucchini, I squeeze some of the water out but you don't want to get it all out because it makes the lightest, most tender meatballs ever.

 



 

It finally cooled down enough here to start thinking of fall fruits like pears and apples. I saw this on Food52 (https://food52.com/recipes/38766-the-green-is-gold ), a champagne cocktail type drink with sparkling hard cider. It's a variation on a Death & Co. Last Word variation, the Julien Sorel.
Mine was yet a further variation as I used lime juice and perry instead of lemon and apple cider.
The Green is Gold
1/2 oz V.S.O.P. cognac (brandy)
1/2 oz yellow chartreuse
1/2 oz Luxardo maraschino liqueur
1/2 oz fresh lemon juice (I used lime)
Shake with ice, strain into a flute, top with very dry sparkling hard cider (I used Ace pear cider with some extra bubbles from Purefizz)
I like the pear-lime-yellow chartreuse combo and really enjoyed this. A nice Sunday afternoon brunch drink with enough complexity to stick around for some evening conversation.

from the freezer I pulled a fillet of char, served it with a nettle risotto and crispy skin. 

I was looking through old posts to see how else I've used this sauce - it's great on polenta!  



 

 

 

Got this and let's say that I am not going to buy it again! I like the crunch but not the after taste. Too sweet, make it very flat, missing salt and also the cranberries are just sweet. 

Tonight. Beef marinated in Shaoxing wine with a little potato starch. Stir-fried with garlic, yellow garlic chives (aka hotbed chives), coriander leaf, ginger, red chilli, and green chilli. A little soy sauce and sesame oil. Very spicy dish. With rice.

 

 

White chocolate whip with aquafaba with crumble topping and fruit - not to much complicated - RecipeGullet .