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1
Combine the cream and buttermilk in a measuring pitcher and stir until you get a thick yogurt consistency.
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2
Transfer to a jar, cover with cheesecloth or muslin, and secure with a rubber band.
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3
Leave at room temperature for 12 hours.
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4
The creme fraiche is now ready to use.
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5
If you want to drain off some liquid so it is thicker, spoon it into a sieve lined with a coffee filter placed over a bowl, and put the setup in the fridge for a few hours.
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6
Add the pepper to the cream just before serving.
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7
Thinly slice the cucumbers and place in a colander.
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8
Lightly rub the salt into the slices while tossing them.
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9
Place the colander over a bowl and let drain for about 15 minutes.
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10
Place the cucumber slices in a bowl and set aside.
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11
In a small saucepan, bring the vinegar, water, pepper to taste, sugar, and mustard seeds to a boil.
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12
Remove from the heat, pour the mixture over the cucumber slices, and refrigerate for 1 hour.
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13
Add more pepper to taste before serving.
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14
In a bowl, work together the butter, dill, and mustard until smooth.
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15
Season with salt and pepper to taste.
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16
Scoop onto a sheet of plastic wrap and, using the wrap, shape into a cylinder the diameter of a silver dollar.
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17
Wrap in the plastic wrap and refrigerate for about 3 hours, or until firm.
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18
You may use the butter now, leave it in the fridge longer, or freeze it to use later.
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19
(It is good on poached fish or poultry.)
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20
In a thick-bottomed pot, combine the water, salt, soy sauce, and maple syrup and bring almost to a boil over medium-high heat, stirring to dissolve the salt.
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21
Take it off the stove and chill it in the fridge.
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22
Lay the fish in a plastic container with a tight-fitting lid, cover with the cold brine, and cover with the lid.
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23
Refrigerate for 6 hours.
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24
When you are ready to smoke, start your smoker.
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25
It should be barely warm when you start, and it should take about 30 minutes to reach 85F (30C)inside the smoker that is.
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26
It is now that the fish take on that distinctive crust that makes them look smoked.
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27
After 1 1/2 hours, the smoker should be at 150F (65C).
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28
At the 2-hour mark, it should reach 200F (95C).
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29
At this point, the internal temperature of the fish should read (on a good-quality, well-calibrated electronic thermometer) about 140F (60C).
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30
Make sure there is always a good cloud of smoke.
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31
(I suggest taking readings at 20-minute intervals to make sure you dont overshoot that 140F mark.)
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32
You can store the smoked fish in the fridge for up to a week, or you can freeze it for up to a month.
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33
Preheat the broiler.
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34
Cut the eel into 4 equal pieces, place on a rimmed baking sheet, and baste with some of the maple syrup.
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35
Broil the eel for 1 to 2 minutes, or until it bubbles.
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36
Remove, baste with the remaining maple syrup, and then broil again for a minute or two.
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37
Remove from the broiler, season with salt and pepper (they should stick to the syrup), and serve warm.
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38
Place the eggs in a pot in cold water to cover, bring to a boil, and boil for 3 minutes for quail eggs or 7 minutes for chicken eggs.
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39
Chill in an ice bath, then peel and refrigerate.
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40
To make the brine, in a saucepan, combine the water, vinegar, and sugar and bring to a boil.
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41
Put your eggs in a Mason jar, and put the mustard seeds, tarragon, celery, and horseradish on top.
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42
Pour in the boiling mix and seal the jar.
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43
Store in the fridge.
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44
The eggs are ready to eat after 1 week.
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45
They will keep in the refrigerator for up to 1 month.
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46
Rinse the fish and pat dry.
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47
With your sharpest knife, remove the brown flesh on the skinned side, not too much, just a little.
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48
Cut the fish into 1/4-inch (6-mm) cubes, transferring the pieces to a cool bowl as you go.
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49
Add about 1 teaspoon lemon juice, the chives, shallot, and a generous pinch each of salt and pepper and stir.
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50
Taste and rectify if need be, then mix in the oil.
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51
Serve within 15 minutes.
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52
Shave horseradish to order.
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53
Open the jar of onions, remove 1/4 cup (60 ml) of the liquid, and replace it with the aquavit.
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54
(You can also use vodka in place of aquavit and then add 20 caraway seeds and 10 coriander seeds.)
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55
Leave for 3 or 4 days (at least).
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56
Open and serve.
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57
If you have 1 fillet, cut it into 2 equal pieces.
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58
If you have 2 fillets, they should be of equal size.
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59
In a small bowl, mix together the sugars, salt, peppercorns, and gin to form a paste.
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60
Divide the paste evenly among the 4 sides of the fish pieces.
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61
Using half of the dill, cover the flesh side of both pieces, and then join the sides together.
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62
Slip the sandwiched pieces into a lock-top plastic bag, press out the air, and seal closed.
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63
Place the bag between 2 plates, place the setup in the fridge, and leave for 8 hours.
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64
Remove the fish from the bag, rinse well under cool water, and pat dry.
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65
Cover with the remaining dill, slip the fish into a new bag, and refrigerate again for at least 8 or up to 10 hours so the cure can even out.
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66
Remove the fish from the bag, slice thinly, and serve.
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67
Cut the salmon into 1-inch (2.5-cm) cubes and place in a bowl.
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68
Add the salt, toss to mix, cover, and refrigerate overnight.
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69
Rinse the salmon cubes under cool water to remove the salt, place in a clean bowl, add cold water to cover, and soak in the refrigerator for 2 hours.
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70
In a large, widemouthed Mason jar or wire-bale canning jar, place a layer of fish, then a layer of onion slices.
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71
Repeat.
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72
In a covered saucepan, combine the vinegar, sugar, and pickling spice and bring to a boil.
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73
Remove from the heat and let infuse for 10 minutes.
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74
Discard the bag of spices and pour the boiling mix over the fish and onion.
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75
Seal the jar, let cool, and refrigerate.
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76
Give the salmon and onion a day or two to pickle.
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77
They will keep in the refrigerator for up to a month.
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78
Boil the potatoes as you would normally, drain them, and immediately pour the vinegar over them.
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79
Let them cool off for 5 to 10 minutes.
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80
Whip the cream gently just to thicken it.
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81
Fold in the mustard, shallot, and tarragon.
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82
Season with salt and pepper.
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83
When the potatoes have cooled, toss them gently with the cream.
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84
Add more salt and pepper to taste.
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85
For each large oyster, make a cure of 1 tablespoon each soy sauce and canola oil and 1 teaspoon brown sugar.
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86
Be sure to use huge West Coast oysters (Gigas).
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87
We shuck them, brush on the cure, and then smoke them on their bottom shell in heavy smoke until they register a core temperature of 140F (60C).
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88
The Smoked Mackerel brine is adequate for processing other fish as well, but the curing time may differ.
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89
The dense, thick flesh of sturgeon, for example, may take up to 24 hours at the same temperature.
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90
We soak scallops in the brine for 30 minutes, and then smoke them for about an hour, or until they register a core temperature of 140F (60C).
