Last Night's Lamb

Found this recipe on the New York Times Website and made it last night. I love lamb (sorry Pat) and always willing to try new preparations. Don't be afraid to use the anchovies. I made a couple of additions which are noted in the following recipe. This was very easy, and exceptionally tasty. 

Seared Lamb Chops With Anchovies, Capers and Sage

(Adapted from the New York Times)

Time: 35 minutes

6 baby lamb chops (1 1/4 pounds)

Salt and pepper

3 tablespoons extra-virgin olive oil

3 anchovy fillets

3 tablespoons drained capers (if you are not a big capers fan, I would cut this back to 2 tablespoons)

15 sage leaves

1/8 teaspoon red pepper flakes

2 garlic cloves, finely chopped

[My additions: Splash of white wine to deglaze the pan and a pat of butter to finish the sauce]

Lemon wedges, for serving.

1. Rinse the lamb chops and pat them dry. Season them with salt and pepper, and let rest for 15 minutes.

2. Over medium-high heat, warm a skillet large enough to hold all the chops in one layer. Add the oil and when it shimmers, add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes.

3. Arrange the lamb chops in the skillet and fry, without moving them, until brown, about 3 minutes. Turn them over, and toss the sage leaves and pepper flakes into the pan. Cook until lamb reaches the desired doneness, about 2 minutes for medium-rare. {I had to finish for about another 4 minutes in the over to reach medium rare. 

4. Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute,

5. Deglaze the pan with some white wine, let reduce slightly.

6. Finish the sauce with a tablespoon of butter, once melted and incorporated with the sauce; then spoon the sauce over the lamb. Serve with the lemon wedges.

Yield: 2 servings.

Steps 5 and 6 are my additions

On the other end of the dining spectrum today I made my first visit to Five Guys Burgers and Fries. I met my friend Bob and some other friends for their weekly lunch. The burger is actually two juicy patties with whatever toppings you desire. They were good. The french fries are also good, nice and crispy, but a word of caution; the portions are large, and one regular order would easily serve 2 people.

Thanksgiving in a Bowl

Thanksgiving Eve to be more precise and our dinner was just like Thanksgiving in a Bowl. As is our custom, Frank came over and we shared Thanksgiving Eve together. The menu included:

• Butternut Squash Soup with Creme Fraiche, Croutons, and Chives
• Turkey Risotto with Cranberry Chutney - hence Thanksgiving in a Bowl
• Sauteed Spinach with Bacon and Pine Nuts
• Three-Ginger Chevre Tart

The menu was inspired by a Thanksgiving menu in Wine Spectator. To reduce the work effort we took a few shortcuts, like buying fresh Butternut Squash Soup from Fresh Market and using jarred Spiced Cranberry-Apple Chutney from Silver Palette. We also, at my request, opted for spinach over the kale in the article. (Yes, I grew up in Ohio and still have a problem eating those Southern staples like kale, and the assorted greens - what can I say). 

We raided the Oregon wine stash, starting with an Argyle 2007 Black Brut (Pinot Noir) Sparkling wine, which was outstanding with the soup. With the main course we opened a WillaKenzie Estate Gamay Noir, which we both thought paired perfectly with the Turkey Risotto and would also go well with a traditional Thanksgiving feast. 

So back to the Thanksgiving in a bowl... the risotto had all the traditional flavors of a Thanksgiving dinner. Obviously there was the turkey, from two thighs I roasted the day before. The "dressing" came through in the celery and sage that was used. And the cranberry chutney added the sweet and tart flavor of a typical cranberry sauce. The rice filled in nicely for the potatoes and carried all the other flavors to the palette. 

To complete the meal, I made a Three-Ginger Chevre Tart from the same article. While I found the crust a little difficult to work with, the end result turned out very tasty. 

It was a perfect Thanksgiving Eve dinner. 

Butternut Squash Soup with Croutons, Creme Fraiche
and Chives

Turkey Risotto with Cranberry Chutney
and Sauteed Spinach with Bacon & Pine Nuts

Next stop is Biff's (my nephew) home in Bradenton for what is always a wonderful family Thanksgiving Day Feast with three turkeys (of the poultry kind), and a couple turkeys of the human kind. (Names not released to protect this blogger) - Just kidding Mike ! :-)

Here are the original recipes from Wine Spectator.

Turkey Risotto with Fresh Sage and Cranberry Chutney

Serves 4 to 6.

Risotto is one of those dishes, like soup, bread salad and gumbo, that provides a perfect canvas for leftover holiday turkey. But you needn’t wait until after Thanksgiving to enjoy this dish. As the holidays approach, markets begin to stock fresh turkey, sold both whole and in pieces. And because turkey breast is the most popular cut, the more flavorful thighs, legs and wings are generally readily available at a good price. Simply roast a couple of thighs, a leg and a wing or two, reserve the best of the meat and simmer the meaty bones to make a simple stock. Cranberry chutney adds a spicy warmth and enhances the dish’s compatibility with a variety of wines.

7 to 8 cups homemade turkey stock

3 tablespoons butter

2 shallots, minced

1 celery rib, minced

Kosher salt

2 teaspoons rubbed sage

2 cups Carnaroli or Vialone Nano rice

2 cups cooked turkey, preferably thigh meat, shredded

1 tablespoon minced fresh sage leaves

Black pepper in a mill

3 ounces (3/4 cup) dry Jack cheese, grated

Fresh sage leaves, for garnish

Cranberry Chutney, commercial or homemade*

Pour the turkey stock into a saucepan, set over medium heat and when it begins to boil, reduce the heat to low so that it barely simmers. Melt the butter in a large deep saucepan set over medium low heat. Add the shallots and celery and cook slowly until soft and fragrant, about 10 to 12 minutes; do not let the vegetables brown. Season with salt and stir in the rubbed sage.

Add the rice and sauté¦ for 2 minutes, stirring all the while, or until each grain begins to turn milky white. Add 1/2 cup of the stock and stir constantly until it is absorbed, adjusting the heat as needed so that it is neither too high nor too low; the stock should simmer but not boil. Continue to add stock 1/2 cup at a time, stirring constantly, until the rice swells and is just tender, about 18 to 20 minutes.

When there is about 1/2 cup of the stock remaining, fold in the turkey and the sage. Add half of the remaining stock, taste, season with salt and pepper and stir in the cheese. Remove from the heat and stir in the remaining stock.

To serve: Ladle into warm soup plates and garnish with fresh sage leaves and a spoonful of chutney. Serve immediately. 

*Note: There are several brands of cranberry chutney on the market, such as Stonewall Kitchen’s (stonewallkitchen.com), which is among the best. It is also easy to it make at home.

Wine recommendations: The creamy delicacy of the rice combined with the earthy flavor of turkey, the perfume of the sage and the sweet tang of cranberries suggest an equally complex and delicate red wine. Something luscious yet light, lest the subtle qualities of the dish be eclipsed. Pinot Noir from California’s coastal vineyards provides the best possibilities. Ridgeway Family Vineyards 2007 Sonoma Coast Pinot Noir, from a small vineyard in southwestern Petaluma, is a stellar match.

For a more playful, lighthearted match, consider Beaujolais Nouveau, an exuberant companion to cranberries.

Lacinato Kale with Bacon & Pine Nuts

Serves 6 - 8

Lacinato kale, also known as dinosaur kale, Tuscan kale and cavolo nero, has a husky, almost meat-like depth of flavor and a texture that is sturdier, even when tender, than other winter greens. These qualities, combined with the smokiness of the bacon in this recipe, make a perfect counterpoint to the creamy risotto.

3 bunches (about 21/2 pounds) lacinato kale

5 bacon slices, preferably dry-cured

1 shallot, minced

3 to 4 garlic cloves, minced

Kosher salt

Red pepper flakes

Zest of 1 lemon

1/2 cup pine nuts, lightly toasted

Use a sharp paring knife to remove the stems and tough ribs from the kale. Cut the leaves into 2-inch-wide crosswise slices. Put the cut leaves into a large colander; rinse but do not dry as you want water to cling to the leaves. Set aside.

Fry the bacon in a large deep sauté pan until crisp; transfer to absorbent paper to drain. (Once cool, crumble the bacon.) Pour off all but about 1/3 cup of the bacon fat, return the pan to medium heat, add the shallot and sauté until soft and fragrant, about 7 minutes. Add the garlic and sauté 1 minute more. Season with salt and 2 or 3 pinches of pepper flakes. Add the kale and sauté for about 2 minutes, stirring all the while. Cover the pan and cook over low heat until the kale is tender, about 12 to 15 minutes; uncover and stir now and then.

Remove from the heat. Fold in the lemon zest, half the bacon and half the pine nuts, taste and correct for salt. Transfer to a serving bowl, scatter the remaining bacon and pine nuts on top and serve. Serves 6 to 8.

Wine recommendations: Kale is almost always a side dish and as such, should be taken into consideration when selecting a wine for the main course. Lacinato kale’s texture, which is rich and velvety, engages well with most Pinot Noir and the bacon in this particular preparation furthers the resonance. Should this dish take center stage on your table, you can stick with a Pinot Noir or shift to a plush white wine, such as Peter Michael Winery Cuvée Indigene Chardonnay.

If you use spinach in lieu of kale, skip the first step, and reduce the cooking time for the spinach to about 2 minutes , or until just wilted.

Three-Ginger Chèvre Tart with a Spiced Walnut Crust

This tart is thin, elegant and perfumed with three kinds of ginger, fresh, ground and candied. It unfolds on the palate in layer upon layer of flavor, qualities that engage beautifully with the Madeira that accompanies it.

For the crust

1/2 cup unsalted butter, at room temperature

1/2 teaspoon kosher salt

1/4 cup, packed, light brown sugar

1 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/8 teaspoon ground clove

1 teaspoon vanilla extract

3/4 cup walnut pieces, lightly toasted

11/2 cups all-purpose flour

For the filling

10 ounces fresh Chèvre, such as Chabis

1/2 cup granulated sugar

1 large egg

1 egg yolk

3/4 cup heavy cream

2 tablespoons freshly grated ginger

1/2 cup chopped candied ginger

To make the crust: Put the butter, salt, brown sugar, cinnamon, clove and ground ginger into the work bowl of a food processor fitted with the metal blade and pulse several times, until well blended. Add the vanilla and the walnuts and pulse until the walnuts are evenly incorporated into the butter mixture; use a rubber spatula to scrape the sides of the work bowl as needed. Add the flour and pulse several times, until the mixture is smooth and uniform. Transfer the dough to a bowl, cover and refrigerate for 1 hour.

Clean the work bowl and blade. Preheat the oven to 400.F.

Press the chilled dough into a 10-inch tart pan with a removable bottom. Bake for 15 minutes or until lightly browned. Remove from the oven and set aside to cool thoroughly.

To make the filling: Reduce the oven temperature to 350.F. Put the Chèvre, sugar, egg and egg yolk into the work bowl of the food processor and pulse until smooth. Add the cream and fresh ginger and pulse until just smooth; do not over process.

Spread the candied ginger over the surface of the crust, pour the Chèvre custard over the candied ginger and agitate the tart pan very gently to even it out, if needed. Set the tart on a baking sheet and set the baking sheet on the middle rack of the oven and bake for about 25 minutes or until the custard is firm and the top is pale gold.

Remove from the oven, let cool for about 15 minutes and remove the ring of the tart pan. Cut into wedges and serve warm or at room temperature. Serves 6 to 8.

Wine recommendations: This rich, fragrant dessert, with its layers of ginger, wants something slightly lean on the palate, yet elegant and engaging. You can’t go wrong with a well-aged Madeira but fans of single-malt Scotch, especially those of Islay, will be delighted by the flirtatious resonance of the match. Try Laphroaig 15 Year Old.

Mary Had a Little Lamb

She must have, it is in the book. (If that is a quizzical look on your face right now, then that would be the Mary Had a Little Lamb book.) I didn't have a little lamb, I only had two lamb shanks. And I wanted to turn them into lamb ragu. Today the ragu was created, tomorrow the pasta will be made (pappardelle) and all served for a nice meal at home. You will note the recipe calls for rigatoni but I plan on making my own pappardelle pasta. The rigatoni would work just fine, but we had Lamb Ragu with Pappardelle in Prague at Kogo (an wonderful Italian restaurant) so i am trying to recreate that memory.


First, a look at my new recipe holder. OK, so it is just a piece of scotch tape holding the recipe to my kitchen cabinet, but hey, it works. And it is off the limited counter space I have and at eye level, which for my eyes and my progressive bifocals is very helpful.

Ready to make the Lamb Ragu

Next, the lamb was seared, and the various ingredients prepped. 

Let's Cook

After braising in the oven for 1 1/2 hours, the shanks were allowed to cool, and the meat removed from the bone. 

The meat was returned to the sauce, and refrigerated until ready to use tomorrow.

Results will be available over the weekend. Hopefully with more photographs at the request of one of my faithful readers who shall remain nameless, (Liz).

Rigatoni with Braised Lamb Ragù

Bon Appétit | November 1998

Yield: Serves 6

2 tablespoons olive oil

6 lamb shanks (each about 3/4 pound)

2 cups chopped onions

1 pound small button mushrooms, halved

4 garlic cloves, chopped

1/3 cup chopped fresh basil

1 teaspoon chopped fresh rosemary

1/2 teaspoon dried crushed red pepper

1/2cup dry white wine

3 cups beef stock or canned beef broth

1 1/2 cups canned crushed tomatoes in purée

1 1/4 pounds rigatoni pasta

Freshly grated Parmesan cheese

Preheat oven to 325°F. Heat oil in heavy large ovenproof pot over high heat. Sprinkle lamb shanks with salt and pepper. Add to pot and brown on all sides, about 12 minutes. Transfer lamb shanks to platter. Add onions, mushrooms, garlic, basil, rosemary and crushed red pepper to pot and sauté until vegetables are tender, about 8 minutes. Return lamb to pot. Add wine and boil until liquid has evaporated, about 6 minutes. Add 3 cups beef stock and tomatoes to pot; return to boil.

Cover pot, transfer to oven and bake until lamb is tender, about 1 1/2 hours. Using tongs, transfer lamb to large bowl. Cool 10 minutes. Cut meat off bones into generous 1/2-inch pieces (discard bones). Return meat to sauce. Season to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold; cover and keep refrigerated. Re-warm over medium-low heat before continuing.)

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Transfer pasta to large serving bowl. Spoon sauce over pasta. Serve, passing Parmesan cheese separately.

My comments:

• I prepared the ragu one day ahead, which I would recommend. Pasta sauce like this always seem to taste better the next day, IMHO.
• I prepared 1/2 recipe for two of us - adjust accordingly. I had two lamb shanks which weighed in at just over two pounds, from “ It will cost you a pound of flesh” Fresh Market.
• I used Baby Portobello mushrooms instead of button, hoping for a touch more earthy delight.
• I use imported canned San Marzano Pealed Whole Tomatoes (Cento Brand) and crushed them by hand before adding to the pot. You have to become one with the food.
• I also added approximately 1 tablespoon of tomato paste before adding the liquid for additional flavor and richness.

Baking Again

Many years ago, I would host an annual Christmas Dessert Party at the old bungalow on Suwanee. I would not allow anyone to bring anything; I had to make all the desserts, usually 8 to 10 different ones. And they could not be repeats from prior years. The parties were a big hit, especially since dessert was served with sparkling and non-sparkling wines, and of course coffee before everyone departed. I think at the peak there were 20+ people attending and each left with a collection of the recipes. 


All this is a lead in to my return to baking, which I have not done seriously in a couple of years. No, I have no intention of resurrecting the dessert party, but I was inspired reading my friend Liz's blog and her baking escapades. Also I had a request from Frank to make the Torta di Nocciole e Cioccolata (Hazelnut Chocolate Cake) which I have made a number of time in the past and was one of the hits from the parties. I had a copy of the recipe in my recipe notebook but I could not remember where it come from. I just happened to be looking in some old cookbooks earlier this week, and found the recipe in Trattoria Cooking by Biba Caggiano. The book is falling apart from years of use. She had a cooking show years ago, and was one of my favorites. I can now give proper credit for the recipe. Thanks to the Internet, I just found that she still has a restaurant in Sacramento, CA, called Biba. (<--- click the link to check it out). I miss her TV shows; that was real cooking, not "entertainment"


The torta just came out of the oven and smells great. 

Torta di Nocciole e Cioccolata

Hazelnut Chocolate Cake

From Trattoria Cooking by Biba Caggiano

Serves 10 - 12

Ingredients

6 ounces whole hazelnuts

½ pound (2 sticks) unsalted butter, at room temperature

6 large egg yolks

1 large whole egg

1 cup granulated sugar

5 ounces semisweet chocolate, finely chopped

1/3 cup dark rum

2 cups unbleached all-purpose flour

6 large egg whites, beaten in a large bowl until stiff peaks form

Confectioners’ sugar for garnish.

Preheat the oven to 350 degrees F. Butter and flour a 10-inch spring-form cake pan, shaking off any excess.

Place the hazelnuts in a single layer on an ungreased baking sheet and back until lightly golden 3 to 4 minutes. Wrap the hazelnuts in a large kitchen towel and rub off as much skin as possible. Put the hazelnuts in a food processor and chop them into fine pieces. (Be careful not to process them into a powder.)

In a large bowl or in the bowl of an electric mixer, beat the butter with the egg yolks, whole egg and sugar at high speed until pale yellow and fluffy. Add the hazelnuts, chocolate and run and mix into the eggs. Add the flour slowly, beating gently to incorporate. (The batter should have a soft, somewhat loose consistency.) Fold in the egg whites thoroughly.

Pour the mixture into the buttered cake pan, level the top with a spatula, and back until the cake is golden brown and a thin knife inserted in the center of the cake comes out just slightly moist, 30 – 40 minutes.

Cool to room temperature, remove from the pan, sprinkle with confectioners’ sugar and serve

My comments: 

• I find it very hard to remove all of the skin from the hazelnuts and 3 to 4 minutes was not enough time in the oven to get them golden. I ended up leaving them in about 8 minutes or so, but still ended up with some skin. I don't think it is a big deal, but this is probably the most work of the recipe. (Any suggestions Liz, other than having a friend in Washington state ship you hazelnuts with the skin already removed?)
• For the chocolate, I used Valrhona Manjari, dark chocolate with 64% cacao, but I think any really good quality semi-sweet chocolate would work. 

It Was Just Ducky!

Duck, one of my favorite foods, was the central ingredient in a nice dinner I prepared for Frank and me last evening. The new Fresh Market carries fresh duck breast from D'Artagnan. I only needed one duck breast as it weighed in at just over one pound, plenty of duck for two of us. We started the evening with a Frank-prepared Frisee salad with warm panko crusted goat cheese and a lovely Dijon vinaigrette dressing. Frank is the king of the salad. The main course was Seared Duck Breast with Cherries and Port Sauce (recipe from epicurious.com / Bon Appetit follows) which came out great. This was served with individual potato gratin, and Liz's Broccoli Almondine. Both made nice accompaniments to the duck. We paired the meal with one of the wines we picked up on our recent Willamette Valley journey; the Dobbs Family Estate 2006 Griffin's Cuvee Pinot Noir. The intense tannins blended perfectly with the richness of the duck. Unfortunately, dessert was a minor disappointment. I opted for purchased Creme Brulee from The Fresh Market, but the entire custard warmed up in my attempt to caramelize the sugar crust. The flavor was fine, but the custard should still be chilled. Oh well, the decaf espresso from my new illy espresso machine was a fine conclusion to a lovely dinner. 

Seared Duck Breast with Cherries and Port Sauce

Bon Appétit | June 2009

by Diane Rossen Worthington

Yield: Makes 2 servings

2 5-to 6-ounce duck breast halves or one 12-to 16-ounce duck breast half

2 tablespoons (1/4 stick) chilled butter, divided

1/4 cup finely chopped shallot (about 1 large)

1/2 cup low-salt chicken broth

8 halved pitted sweet red cherries, fresh or frozen, thawed

2 tablespoons tawny Port

1 tablespoon orange blossom honey

Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD: Can be made 8 hours ahead. Cover and chill.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.

Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.

Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.

My comments: 

• Some of the reviews from Epicurious mentioned that the sauce needed more than 3 minutes to reduce and recommended preparing the sauce ahead of the duck being completed. I did that, but not sure it is a big deal since the duck needs to rest about 10 minutes and by that time the sauce should be reduced. But I started the sauce with 1 tablespoon of butter and sauteed the shallot for a minute, then added the rest of the ingredients. I let it reduce while the duck cooked, then added some of the pan drippings to the sauce while the duck was resting (it was a tired little ducky). I also added any accumulated juices from the resting duck to the final sauce. The sauce was not overly sweet, just a hint of sweetness from the cherries and honey. I also used maybe 4 tablespoons of port instead of the 2 recommended in the recipe. 
• Due to the size of the duck breast, I had to finish it in a 375-degree oven to get it up to medium rare temperature. It was nicely seared on both sided before I put it in the oven.

Christmas in September

OMG, I feel so lucky. Yesterday, FedEx delivered a wonderful gift, yes it felt like Christmas in September. My good friend, Liz, sent me her "Recipes From Home" cookbook. This is a 200+ page collection of her "cherished" recipes assembled in a large 3" white notebook with a very detailed index. You won't find this at your local Barnes & Noble, which is why I feel so fortunate to have a copy. As Liz states in her intro: "If you have received a copy, it really does mean that you are part of our "family"'". I again suggest you check Liz's blog "Never Trust a Skinny Cook" for some great stories and recipes and you can read her post about the Recipes from Home collection.
Liz was also kind enough to include one of my recipes in her collection, "Dick Simpson's Polenta" which follows:


Polenta with Walnuts, Rosemary, and Gruyere

Ingredients:

4 cups chicken or vegetable stock

1 cup yellow cornmeal

1-teaspoon salt

4 tablespoons unsalted butter

½ cup chopped, toasted walnuts

2 tablespoons minced fresh rosemary

¾ cup finely grated Gruyere cheese

Salt and freshly ground pepper to taste

·      Bring stock to a boil in a large saucepan.

·      Using a whisk, slowly add the cornmeal, whisking constantly until dissolved.

·      Add 1-teaspoon salt.

·      Lower heat to medium-low and continue cooking for 10-15 minutes, whisking frequently, until mixture is thickened and all liquid is absorbed.

·      Stir in salt and pepper to taste and then add the butter, walnuts, rosemary and Gruyere cheese.

·      Spread polenta mixture into a greased 9-inch pie plate and chill.

·      To serve, cut into eight wedges. Preheat over to 350-degrees. Place wedges on backing sheet and bake for 15 minutes or until warmed through.

Serves 8

The other package I received yesterday, which added to the Christmas-like atmosphere, was my new illy Francis Francis Y1 espresso machine. What can I say, it is cute and make pretty good espresso for a capsule system. Six years or so ago, I didn't even drink coffee, let alone espresso. My, how times have changed.

Cured, Not Smoked

Last week I had to urge to make something I have never made before. I have seen this made on TV a few times, and decided to try it for myself. I made Gravlax ( <-- red = a link) which is a dill, salt and sugar cured salmon. It was wonderful; much better than any I have purchased in the markets. For a comparison (and the differences) of Lox, Nova, and Gravlax check the Wikipedia entry on Lox. A basic Gravlax recipe is at the end of this post. This must be prepared a day or two ahead, as it requires time to cure. Different recipes indicate different curing times, but we let it cure for two days which worked fine in my opinion.
My Serving Suggestions:
The Gravlax is sliced very thin. The "traditional" way to serve Gravlax is with a mustard sauce, and most recipes I found include a mustard sauce recipe. I deviated from this tradition and served my Gravlax two ways (on different days).

• For an appetizer, I served the Gravlax with very thinly sliced black bread (available in the supermarket), cream cheese, minced red onion, and fresh dill.
• For either an appetizer or an entry, you can take a page from Wolfgang Puck, and make a salmon pizza. I used fresh store bought pizza dough (from the bakery section, not frozen), formed my pizza, brushed with olive oil, baked it until golden. I then topped it with creme fraiche, gravlax, minced or sliced red onions and fresh dill. (Note: This is not reheated, but served at room temperature, or chilled). 

Gravlax: (from The Food Network, courtesy of Marcus Samuelsson)
I have included the Mustard Sauce recipe. 
Note: I used coho salmon, not the average farm raised salmon (color enhanced through feed) usually found in the supermarkets. I suggest you use the best fresh salmon you can find.

Ingredients

• 1/2 cup salt
• 1/2 cup sugar
• 2 tablespoons cracked white peppercorns
• 2 to 3 pounds fresh salmon filets (preferably center piece, skin on)
• 3 bunches fresh dill

Accompaniment:

• Mustard sauce

Directions

Mix salt, sugar and white peppercorns. Take a handful and rub it on both sides of the salmon. Place the salmon in a dish and sprinkle the rest of the mix on top.

Cover the salmon with dill and let it stand for six hours at room temperature.

Put in the refrigerator for 24 to 30 hours, depending on how thick the salmon is.

To serve: (see my earlier serving suggestions; what follows is from the on-line recipe. Also, while not mentioned in this recipe, other recipes suggested that the salt, sugar, and dill used in the curing be washed off or wiped off of the salmon before slicing, and fresh dill sprinkled over the salmon.)

Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2-inch wide, and blacken the skins in a very hot cast iron skillet. (Note: I did not blacken the skins, but go for it if you wish)

Decorate the platter with lemon, dill and skin.

• MUSTARD SAUCE
• 1 tablespoon sweet mustard
• 1 teaspoon French mustard
• 2 teaspoons sugar
• 1 1/2 tablespoons white wine vinegar
• Salt
• Pepper
• 3/4 cup salad oil
• 1/4 cup chopped dill

Mix the mustards, sugar and vinegar and season with pinches of salt and pepper. Mix in the oil while you pour it in a steady stream. When the sauce has a mayonnaise-like consistency, stir in the chopped dill.