5 Servings 2# English Cucumbers Cut Lengthwise, Seeded, and Sliced ¼ Inch

Scandinavian Cuisine Salted Cucumber Salad ~5 Servings 2# English cucumbers cut lengthwise, seeded, and sliced ¼ inch thick on a bias 2 T kosher salt 2 T fresh lemon juice 2 T finely chopped fresh dill 2 T finely chopped fresh chervil or cilantro. Edible flowers, such as chive, turnip, forget-me-not, or cabbage flowers, for garnish Method: In a medium bowl, toss the cucumbers with the salt and lemon juice; set aside for 15–30 minutes (the longer the cucumbers rest, the less water they will have and the saltier they will taste). Drain and discard the excess liquid, taste the cucumbers, and adjust the lemon juice and salt as needed. Add the dill and chervil, and toss to incorporate. Transfer the mixture to a large serving platter. Garnish with edible flowers and serve. Mussels in Cream with Cabbage ~4 Servings 2 C dry white wine 2 # mussels, cleaned 1 C heavy cream ½ t kosher salt, plus more as needed 1 T unsalted butter 1# cabbage shoots such as kale shoots, or substitute baby kale Method: In a large heavy pot, bring the white wine to a boil. Add the mussels and cover; cook, shaking the pan a few times, until most of the mussels have opened, about 2 minutes. Use a slotted spoon to remove them to a large bowl, and keep warm. Set a fine strainer in a liquid measuring cup and strain the mussel juice into it. Rinse the large pot and set aside. Transfer the mussel juice to a medium pot and cook over high heat until reduced by two-thirds, about 8 minutes. Lower the heat to medium, add the cream, and cook until slightly reduced and intensified in flavor, 5 minutes. Season generously with salt. In the large pot, combine 1 C water, ½ teaspoon salt, and the butter; bring to a boil over high heat. Add the cabbage shoots and cook, tossing with tongs a few times, until wilted and tender, 3–4 minutes. Add the mussels and toss to rewarm. Using a slotted spoon or strainer, transfer the mussels and greens to a serving bowl, discarding the liquid. Working quickly with an immersion blender, froth the cream sauce by blending it just beneath the surface with the blender at a 45° angle (you can skip this step if desired). Use a serving spoon to hold back the foam as you pour the cream sauce over the mussels, then spoon the foam on top. Serve immediately. Charred Root Vegetables with Hazelnuts & Herb Vinaigrette ~4 Servings For the nuts & vinaigrette: ⅓ C hazelnuts 1 C cilantro ¾ C canola oil 1 large egg yolk 1 t apple cider vinegar 1 t Dijon mustard ¼ t kosher salt For the vegetables: 2# assorted root vegetables, beets, carrots, parsnips 1 t kosher salt, plus more as needed 1 T plus 1 tsp. extra-virgin olive oil, plus more for drizzling 1 T fresh lemon juice Flaky sea salt, for garnish Method: Preheat the oven to 350°. Set the nuts on a small baking sheet and bake, shaking the pan once halfway through, until toasted and the skins have loosened slightly, about 15 minutes. Remove and let cool slightly, then rub the nuts to remove most of the skins. Coarsely chop and set aside. In a blender, add the cilantro and oil and blend until very smooth. In a medium bowl, add the egg yolk, vinegar, mustard, and salt and whisk until combined. Slowly add the oil, whisking vigorously while gradually drizzling it into the sauce in a very slow stream, until a consistency a little thinner than a mayonnaise forms. Cover and set aside until ready to use. Bring a large pot of water to a boil, and set a bowl of ice water next to the stove. Add the root vegetables and a few generous pinches of salt to the boiling water; cook slightly, 10-15 minutes, depending on the size of your cuts and vegetables; leaving them still very al dente. Remove and transfer to the ice water until cool enough to handle. Remove and pat dry. On a grill or grill pan over medium-high heat, add the vegetables and let cook until well charred in places, about 15 minutes on a grill, or 20–25 minutes on a grill pan. Remove the vegetables, and once they’re cool enough, slice into 3-inch pieces on the diagonal. Transfer the vegetables to a large bowl and toss with the olive oil, lemon juice, and 1 teaspoon salt. Smear some of the vinaigrette to taste onto the bottom of a serving platter. Place the vegetables on top, then sprinkle with the chopped hazelnuts, sea salt to taste, and a drizzle of olive oil. Salmon Gravlax 1 fillet 1 T cumin seeds 2 T whole white peppercorns ½ C kosher salt ½ C granulated sugar ¼ C brown sugar 2 C chopped dill 2 C chopped parsley 1 t crushed red pepper 1 T finely grated lemon zest 3 T aquavit One 2-pound, center-cut, skin-on wild salmon fillet, pin bones removed Method: In a spice grinder, combine the cumin seeds and white peppercorns and pulse until finely ground. Transfer to a medium bowl and add the salt, both sugars, dill, parsley, crushed red pepper, lemon zest and aquavit. Mix well. Place the salmon in a glass or ceramic dish, skin side down. Spread the herb paste evenly over the fillet. Cover the dish tightly with plastic wrap and refrigerate until the fish feels firm and looks cured in the center, 2 to 3 days. The sides of the fillet will have the strongest flavor and driest texture. Aquavit 1 C vodka 1 sprig fresh dill One lemon zested, without pith ½ t caraway seeds 1 pod star anise ¼ t fennel seed Method: Put the vodka, dill, and lemon zest in a sealable glass jar. Seal and shake, then let steep at room temperature for one day. Remove and discard the lemon zest and dill. Add the caraway seeds, star anise, and fennel seed to the infused vodka. Let steep at room temperature for an additional 2 days. If you'd like a stronger flavor, continue to steep for up to two weeks. When desired flavor is achieved, strain through cheesecloth. Store at room temperature or in the refrigerator for up to 6 months. Dark Rye ~1 Loaf 2 C lukewarm water 2 t dry active yeast 2 T sugar 4 ½ C dark rye flour 1 C all-purpose flour 1 ¾ C cracked rye berries ½ C whole rye berries 1 ¼ C whole flaxseeds 1 ⅓ C sunflower seeds or combination of sunflower seeds ,pumpkin seeds and/or chopped almonds 1 T salt 1 C stout, porter, or brown beer 1 C buttermilk Traditional rolled oats for sprinkling Method: Bloom the yeast into the lukewarm water, stir in all purpose flour, and sugar, and let sit for 10 minutes until the yeast is frothy, creating a sponge. Combine all the dry ingredients in the bowl of a stand mixer. Add the yeast mixture, beer and buttermilk. Stir to combine. Fit the stand mixer with a dough hook and knead for 10 minutes. The dough will be sticky. Cover loosely with plastic wrap and let it rest in a warm place (room temperature) for 24-48 hours, depending on how sour you want the bread to be (be sure to ferment it for at least 24 hours to ensure enough of the liquid is absorbed). Line a 9x5x3 inch bread loaf pan with parchment paper. Preheat the oven to 350 degrees F. Scoop all of the dough into the lined bread pan, pressing down as needed. (It's a lot of dough but it will fit.) Brush the top with water and sprinkle over evenly with the rolled oats. Let proof for 15-20 minutes at 100 degrees. Bake until the center is done. For best and most accurate results use an instant read thermometer and aim for an internal temperature of about 200 degrees F. This can take up to 40-50 minutes. Let the loaf cool for 5 minutes before removing it from the pan. Let the loaf cool completely before slicing. Keep stored in an airtight container. Crayfish in Butter & Potato Salad ~4 Servings 3# crayfish 1 fennel bulb with stalks 6 qt. water 1# 8 oz red potatoes 1 T crushed red pepper ½ C plus 3 Tbsp. apple cider vinegar, divided 2 T plus 3/4 tsp. kosher salt, divided 1# corn, frozen or fresh kernels 3 T sour cream 3 T mayonnaise 3 T chopped fresh dill 2 T chopped fresh flat-leaf parsley leaves ¾ t black pepper ½ t hot sauce 2 C butter Lemon wedges Method: Trim stalks from fennel; remove tough outer leaves from bulb. Reserve bulb. Bring fennel stalks, water, potatoes, red pepper, ½ cup of the vinegar, and 2 T of the salt to a boil in a large stockpot over high. Reduce heat to medium-high, and simmer 12 minutes. Add corn, and simmer until potatoes are tender, 10 to 12 minutes. Remove corn and potatoes; let cool. Return fennel mixture to a boil over high. Add crayfish; boil 10 minutes, or less depending on how long they are taking to cook. Transfer crayfish to a large bowl of ice water to stop the cooking process. Cut fennel bulb crosswise into very thin slices. (Use a mandoline if you have one.) Cut corn kernels from cobs; discard cobs. If using large red potatoes, cut potatoes into eighths. (Leave small red potatoes whole.) Stir together sour cream, mayonnaise, dill, parsley, black pepper, hot sauce, remaining 3 T vinegar, and remaining ¾ t salt in a large bowl.

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