Froggy, I had one more thing to post, but maybe I reached my quota for the day - my comment disappeared! :) I will just add this and then be quiet for a while.
I hope your DSHS visit goes well! :)
May all the deer pond people have a beautiful day!
That was some dish, Paget. It sounds delicious, but I'd have to hand it over to someone to make. Way too labor-intensive for me.
My Aunt sent me a Passover recipe that I think I'm going to try. It sounds like a good appetizer. It's simple to make but it takes days to complete.
2 Cups white vinegar 1+1/2 Cups water 6 Tbls sugar 2 Tbls kosher salt 2 lbs salmon filet, skin & bones removed 2 Tbls mixed pickling spices 6 Bay leaves 2 white or yellow onions, sliced
1. Bring the vinegar, water, sugar and salt to a boil. Let mixture cool completely. 2. Cut the salmon into pieces that are about 1 inch by 2 inches. 3. In a glass or ceramic bowl, or plastic container, place a layer of salmon pieces then a sprinkling of pickling spices and the Bay leaves, a layer of onions, then salmon, spices and onions. Continue until you've used all. Pour the cooled marinade over the fish. Cover the container and refrigerate for 3-4 days. 4. Serve the salmon, along with its marinated onions with matzoh and butter, sliced cucumbers and sour cream.
It makes 10-12 servings.
Sounds a little like pickled herring that I used to adore. Well, I still adore it, but it's way too expensive to buy.
That recipe sounds interesting! I love salmon, and have never had anything like this before. Years ago, I had lochs and bagels at the local Jewish synagogue. It was good. :)
Eva, your recipe is so nicely formated, and sounds very good!
I wanted to add that my recipe yesterday was from my hubby's memory, as he's never written it down. It was a bit unorganized and confusing; sorry about that! I meant to add that some people even serve it with sour cream, etc.
Paget, no wonder why your recipe is so good. I understood it completely, but just know I could never undertake it and come out with anything remotely like it should taste. I've asked my mother-n-law for recipes before and she does them all by memory. Whenever I've asked how much of this or how much of that, she says, "Oh, I don't know. Just a little of this ingredient, more of that one and then taste it." It's infuriating to a non-cook like me. I need numbers and even then, a lot of my dishes don't come out right :)
Paget, I completely understood your recipe, too! It reminded me of pierogies my neighbor's mom from Chicago used to make when she came to SoCal for a visit. Will definitely make them.
Hi Surfie, Paget, Eva... All these recipes sound so good. I am copying them to a Word document so I can print them for my recipe collection. Eva, thank you for the Passover dish.
I just discovered the Grumpy Cat yesterday. The more I look at him, the cuter he gets. There are a lot of Grumpy Cat pics on Facebook and YouTube.
'Woggy just loves this cat; she wants him! How is everyone? I get to call DSHS again... Surfie deer, how are you feeling?
ReplyDeleteMissing Gloria and Phoo...
Eva, a blessed Passover to you, hon ;-)
I just LOVE Grumpy cat too. He shows up on Facebook all the time. I saw him once in a video, and he is really quite small. Just has a sad face. :)
DeleteFroggy, I had one more thing to post, but maybe I reached my quota for the day - my comment disappeared! :) I will just add this and then be quiet for a while.
DeleteI hope your DSHS visit goes well! :)
May all the deer pond people have a beautiful day!
Love from Paget.
Happy Passover, Froggy.
ReplyDeleteThat was some dish, Paget. It sounds delicious, but I'd have to hand it over to someone to make. Way too labor-intensive for me.
My Aunt sent me a Passover recipe that I think I'm going to try. It sounds like a good appetizer. It's simple to make but it takes days to complete.
2 Cups white vinegar
1+1/2 Cups water
6 Tbls sugar
2 Tbls kosher salt
2 lbs salmon filet, skin & bones removed
2 Tbls mixed pickling spices
6 Bay leaves
2 white or yellow onions, sliced
1. Bring the vinegar, water, sugar and salt to a boil. Let mixture cool completely.
2. Cut the salmon into pieces that are about 1 inch by 2 inches.
3. In a glass or ceramic bowl, or plastic container, place a layer of salmon pieces then a sprinkling of pickling spices and the Bay leaves, a layer of onions, then salmon, spices and onions. Continue until you've used all. Pour the cooled marinade over the fish. Cover the container and refrigerate for 3-4 days.
4. Serve the salmon, along with its marinated onions with matzoh and butter, sliced cucumbers and sour cream.
It makes 10-12 servings.
Sounds a little like pickled herring that I used to adore. Well, I still adore it, but it's way too expensive to buy.
Eva,
DeleteThat recipe sounds interesting! I love salmon, and have never had anything like this before. Years ago, I had lochs and bagels at the local Jewish synagogue. It was good. :)
Eva, your recipe is so nicely formated, and sounds very good!
DeleteI wanted to add that my recipe yesterday was from my hubby's memory, as he's never written it down. It was a bit unorganized and confusing; sorry about that! I meant to add that some people even serve it with sour cream, etc.
Paget, no wonder why your recipe is so good. I understood it completely, but just know I could never undertake it and come out with anything remotely like it should taste. I've asked my mother-n-law for recipes before and she does them all by memory. Whenever I've asked how much of this or how much of that, she says, "Oh, I don't know. Just a little of this ingredient, more of that one and then taste it." It's infuriating to a non-cook like me. I need numbers and even then, a lot of my dishes don't come out right :)
DeletePaget, I completely understood your recipe, too! It reminded me of pierogies my neighbor's mom from Chicago used to make when she came to SoCal for a visit. Will definitely make them.
DeleteLove your recipe, Eva. I'm also making that!
Thanks, ladies.
Hi Surfie, Paget, Eva...
ReplyDeleteAll these recipes sound so good. I am copying them to a Word document so I can print them for my recipe collection. Eva, thank you for the Passover dish.
I just discovered the Grumpy Cat yesterday. The more I look at him, the cuter he gets. There are a lot of Grumpy Cat pics on Facebook and YouTube.
He is cute! That mouth, especially.
ReplyDelete