Pappardelle Alfredo with Gravlax

Photo by Dan

We 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.

Yeon

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Goat Cheese with Smoked Salmon on Oatmeal Bread

Last Saturday, I picked up a tub of creamy Goat Cheese (chèvre) from Alice at the Caprikorn Farms stand. After finishing blueberries from Glade-link Farm in one sitting, Dan and I made quick and simple sandwich for lunch.

• A slice of rye bread or wholewheat oatmeal bread from CakesForCause
• Good smear of creamy goat cheese (chèvre)
• A snippet of fresh dill
  
• One or two slices of smoked salmon

That's it! As Shannon noted in her simple but oh-so-delicious strawberry-chèvre-ciabatta sandwich, these take no time to make and they taste so wonderful. I also made goat cheese stuffed squash blossom following Alice's recipe card. Stay tuned for the recipe and photos!

* Note: I used dill from my herb garden. If you don't have your own herb pots or garden, Jubilee Organic Farm usually brings fresh cut dill to the market. Also, many vendors sell herb plants and you can start your own herb/kitchen garden using their seedlings. In many dishes, you just need a little bit of fresh herb, and it is so handy to have fresh herb plants sitting in your window sill/porch/backyard garden.

*Note 2: I am going to add some cucumber next time I make this sandwich. Mmm... is somebody drooling?

Yeon

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