Photo by DanWe wanted to do something with dill in our garden, and remembered that gravlax recipe asked for lots of dill! Dan made gravlax with fresh wild sockeye salmon following the recipe in Well-Preserved. We have been eating home-cured gravlax with bagel, with egg, and in salad so on.
The other night, I was ready to try Farfalle Alfredo with Gravlax reicipe in the same book. I substitute the farfalle with pappardelle (the one we got from Trader Joe's is not really wide though... They are barely 1/2 inch wide). I followed the recipe pretty much, except that I used much less minced fresh dill and added nasturtium flower for garnich. The dish tasted excellent. If you love salmon and dill, you will absolutly love this dish.
Ever since I read the article "Urban Harvest" by Eugenia Bone on Saveur, I have been waiting for this book to come out. The beginning chapter covers the safety and basics of canning pretty well. The recipes have more of gourmet flair, which I like. However, I think I need another book that covers really basic canning recipes.
While writing this, I discovered that she has a blog. I shall go check it out.