Julie Gaines and Dana Noorily exude the confidence and buoyancy of two 30 something’s on the rise. It is the vibe of energetic women having a good time together. They finished each other’s sentences, pausing just long enough to catch their breath as they shared their story of creating o.a.t.s. with me.
Sometimes we mistakenly imagine that once our kids no longer need friends to ride bikes with “on the block”, we don’t need our neighbors much anymore either.
- Take two five-pound salmon filets with pin bone out and skin on.
- 3 cups sugar
- 2 cups salt
- 1 bunch of chopped dill
- 1T fresh ground pepper
- 4 drops of vanilla extract
- Pack the salmon in the cure (salt and pepper mix) and wrap facing each other skin to skin.
- Wrap loosely and place in a pan in the refrigerator with thirty pounds of weight on top for two days.
- After two days turn and dump out some of the juice.
- Let the fish stay like that for four to six more days.
- Un wraps the fish and pat dry. Place it on a sheet pan loosely covered for an additional four or five days.
- After that, you may use it.
- Note this product must be refrigerated well at less than thirty-eight degrees. If stored improperly it is unsafe.
- 1/2 c. Dijon mustard
- 1 T. sugar
- 1 T. oil
- 1 T. chopped dill
- mix all ingredients and top gravlax.
I continue to collect cookbooks despite the seduction of those powerful search engines that can bring up 75 recipes for chocolate chip cookies in two secs. My kosher cookbook collection is impressive. I also have my share of vegetarian, Italian and Israeli volumes mixed in.
I grew up knowing the fragrant aromas of freshly baked cakes, nutty cookies, jam filled pastries and whole grain bread. My grandfather was a baker by trade. He came to NYC from Poland, in his late teens.
In a tiny village in Poland, his step father contracted a master baker to house him and train him in all aspects of baking. After two years of horribly long hours and searingly hot servitude, he ran away but was tracked down and forced to return to finish out the terms of his apprenticeship contract. On his second attempt, he succeeded in making his way to a ship bound for Ellis Island.
He found some mishpuha (relatives) on the Lower East Side and sent for his beautiful and oh so sweet step sister, whom he then married in NYC. He made a living as a baker for the rest of his life. My grandmother, his step sister (yes, you guessed correctly), was a superior home baker of all things parave (non-dairy).
I remember them visiting our home every Sunday, toting both glossy, cardboard bakery boxes secured with twine and a second parcel of home baked, parave treats to enjoy after our meat meals. Calories be damned. We never gave it a thought and everyone lived long, healthy lives. Continue reading