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There are two things that I don
Popularity: 21% [?]
August 12th, 2007 at 11:48 pm
I forgot what you were writing about after reading “catsuit”…
Oh yeah…that’s right.
Here is Pignolet’s Mustard Dill Sauce to serve on Rye with marvelous enbonpoint’s…errr…Gravlax.
MUSTARD DILL SAUCE
1/3 cup dijon mustard
1 tablespoon caster sugar
100 - 120ml grapeseed oil
2 teaspoons white vinegar
1/3 cup chopped dill leaves
For mustard and dill Sauce; combine mustard, sugar, a pinch of salt and white pepper to taste and mix well. Gradually pour in oil, whisking continuously until thick and smooth. Whisk in vinegar and dill and season to taste.
August 13th, 2007 at 12:45 am
Hi Ed,
I think you’re getting ahead by a week. The deadline is 3:00 on Sunday, Utah time, and it’s only 8:45 A.M. here so this entry should go to Melissa at Cooking Diva. (Next week is Zorra, then Scott, then me.)
Sorry if it’s confusing.
Cheers,
Kalyn
Feel free to delete the comment!
August 13th, 2007 at 4:47 am
Andrew,
i don’t blame you - it’s a pretty amazing catsuit. I’ll try it with my next batch.
Kalyn, it’s not confusing just my habit of rading the first bit of a sentence and not the rest. Fixed now (I think).
August 13th, 2007 at 5:18 am
Hi Ed! thank you for joining WHB#95! great recipe choice, I would never get tired of such a delightful delicacy!
August 13th, 2007 at 7:30 am
Enbonpoint?!!! You might not throw her out, but Nigella just might need that catsuit when Jak does…
I agree about the dill not sounding like enough and interestingly any store bought dill is nowhere near as strong as home grown, as you could imagine we get through a bit of it with my Polish connections.
August 13th, 2007 at 10:52 am
Wow, that was fast! I am impressed you’re making gravlax yourself. And I am kind of with you on the dill; I don’t have it in my herb garden this year (died in the winter I guess) and summer was half over before I noticed.
August 13th, 2007 at 8:40 pm
Thanks Melissa. You should try it. It is so easy.
Neil, a lot of chefs say that Australian herbs aren’t as strong because we overwater. I wonder if that is the reason. Maybe I’ll see if jak would like a catsuit.
Kalyn, I’m about to revamp my garden but i’m not sure I’ll bother with dill as it will never be enough for this recipe.
August 13th, 2007 at 10:55 pm
Gravlax… interesting! I have a problem with dill because it seems to make me sick! put too much in a vege soup one time and feel ill after. I’ve had the same drama on other occasions too. Weird!
I agree about Nigella. Something about her is irritating. Apparently she is married to the guy who started the ad agency saatchi and saatchi and is therefore heavily staged and overmarketed.
August 13th, 2007 at 11:35 pm
Ed,
I agree with you on Nigella, and also feel the same about Donna Hay, I just can’t get excited over her recipes nor can I see her in a “catsuit” so Nigella it is
I love gravalax, and for those with time constraints I can highly recommend Tom Cooper, not only is his smoked salmon legendary but also does gravalax to order which is sublime.
August 14th, 2007 at 9:24 am
Goldie, amazing how many people have this dill problem. Maybe it is some chemical. Yes, Nigella is married to adman and modern art collector Charles Saatchi. But she’d already become a hit by the time she met him after her first husband the journalist John Diamond died from cancer. Maybe it was a meeting of minds between Saatchi and her sharing their vision for massage over message.
Jim, Yeah Donna seems to be more about syle too. The Tom Cooper is good but this doesn’t take more than five to ten minutes to prepare, th etrouble being it takes three days for a result.
September 16th, 2007 at 12:42 am
I’m happy to see that Melissa is doing better and has finally posted the recap for this WHB. Thanks for being so patient.