Make Something New Every Day

This blog is inspired by all those who love to cook, whether experienced or not, and who continue to experiment with new ideas & ingredients, and best of all, share their passion with others.

The first entries are recipes prepared by the students of Lionel Wilson College Preparatory Academy in Oakland, CA. Fifteen students with varying cooking experience participated in my weekly workshop (via Tutorpedia), and successfully prepared various meals, snacks, and baked goods as part of an after-school program.

Along with the recipes from that class, I will continue to add new seasonal items, spanning every genre of the culinary world, as well as a helpful list of links to recipes, instructional videos, and places to shop and volunteer in your area.

Feel free to ask me questions and share your recipes and ideas as well. I look forward to cooking with you.

November 23, 2014

Citrus Cured Lox

A trio of citrus zests add brightness to the briny salmon. For the best possible result, pick up the freshest line-caught salmon (check your local farmers' market), and cure it the same day. 
Within 24 hours you'll be enjoying the fruits of your effortless labor. 

Choose a 1-2 pound center cut filet.
If you're buying from a store rather than a farmer's market, don't be afraid to ask to smell the fish.
It should smell lightly sweet, and not at all fishy.
Most fish mongers will remove the scales, but if needed, scrape off any remaining scales, leaving the skin on.
Rinse well under cold running water, and pat it dry with paper towels.
Remove the pin bones using tweezers or needle nose pliers.
(The pin bones run perpendicular to the stripes in the flesh. See them popping out left-to-right in the above photo.)
Lay out several layers of plastic wrap large enough to wrap the salmon.
Mix 1/4C kosher salt with 2T sugar per pound of salmon. Stir in zest from a lemon, lime, and a small orange. 
Cover the filet with the cure mixture, adding most of the zest on top.
You want the salt & sugar to cover all sides of the salmon so it cures evenly.
Let some of the cure fall around the sides of the filet.
When you wrap it up it will stick to the sides. 
Tightly wrap the salmon for its fridge nap. 
Place the wrapped salmon into a dish and weigh it down with weights or some heavy jars or cans.
Refrigerate it for 24 to 48 hours. 24 is plenty.
The cure will weep out of the wrapping, so  place it in a dish with sides.
Unwrap the cured salmon, rinse it well under cold running water, and pat it dry. Use a thin sharp knife to make paper-thin slices. Wrap the rest of the filet well. Store in the fridge for up to 2 weeks.

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