Happy New Year!
May it be a happy and blessed one for all of you.
And Happy "Bloggaversary" to us - A Couple in the Kitchen turns 4 today!
In the spirit of new-ness, we gave the blog a makeover. We think it's cleaner and sharper, generally more stream-lined and just has a more modern look. Let us know what you think.
With "makeovers" in mind, for our first dish of 2012, we made over a classic dish we learned in 2011 from Ewa at Delishhh. We made her gravlax (cured salmon) for Chris's birthday last year, and it came out so great that Chris has been asking for it ever since. So we bought a gorgeous piece of sockeye salmon a couple of days ago and cured it in time for New Year's breakfast. That's not the makeover part. The makeover part is what we did with the Hovmästarsås, or, mustard sauce. Chris has been itching to try some molecular gastronomy techniques and so he bought himself some supplies, the names of which Amy can barely pronounce, but that's not the point, is it... The point was to spherify the mustard sauce to look like an egg yolk. And it worked! Pretty cool, eh?
Make the sodium alginate bath
Drop mustard sauce into sodium alginate bath,
then rinse in cold water and serve