Friday, July 30, 2010

How To Make Pickled Salmon

This is a jar of pickled salmon that I made this week.  My recipe, with a few alterations, is based on the pickled salmon recipe found in Sally Fallon's cookbook "Nourishing Traditions".   Pickled salmon is light and refreshing.


Pickled Salmon

1 pound salmon, skinned and cut into 1/2 - inch pieces
1 c. filtered water
2 T. whey
1 T. raw honey
1 T. sea salt
1 c. onion, coarsely chopped
1 organic lemon, quartered and thinly sliced
1 handful of fresh dill, snipped

Mix water with whey, honey, and salt and stir until honey and salt are dissolved.  Layer salmon, lemon, onion, and dill into a clean quart-sized wide-mouth mason jar.  Pour the brine solution over it.  The top of the liquid s hould be at least 1 inch below the top of the jar.  Add more water if necessary.  Cover tightly.  Keep at room temperature for 24 hours before putting int he refrigerator.  The salmon will keep for several weeks.


To be on the safe side - I freeze the salmon for 2 weeks to kill any parasites.  Then I skin it while it is still frozen.  The salmon is much easier to handle when it is frozen.


Wednesday, July 28, 2010

Gooseberry Fool

I found these gorgeous gooseberries at Whole Foods Market this week.  Carrisa and I decided to make gooseberry fool.  Have you ever tried making gooseberry fool?  Oddly enough, I have always wanted to make gooseberry fool.  It has been one of those obscure food fantasies just waiting for the right/ripe moment to bloom.

As a bit of personal food trivia - I did try growing a gooseberries bush many years ago while living in Seattle.


Nothing could be more simple than making gooseberry fool.  What have I been waiting for?

All you do is whip cream and fold in sweetened fruit.

We used raw cream from Organic Pastures.  We sweetened the gooseberries (and they do want sweetening) with birch sugar which is similar to stevia but without the aftertaste.

We served it, in all its glorious simplicity, in a parfait glass.


We really liked the pleasing sweet-tart flavor of gooseberry fool.  We thought it was sensational.

We were so encouraged that we quickly bought more cream and really got serious.  In a short period of time we had made raspberry fool, strawberry fool. blueberry fool, and apricot fool.

To be honest, none of the other fruit or berry fools quite equaled the flavor sensation of traditional gooseberry fool.  Gooseberry fool was by far the favorite.