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Archive for whitefish salad

Salty Saturday 2018

Jan16

Salty Saturday is the traditional family bagel and lox brunch we do on the Saturday after ThanksGavin.

For the last couple of years it’s been hosted at my cousin Matt’s house.7U1A2180

Prep work in the kitchen.

In his sunny dining room.

Across the way is the kids table.

And a look at the spread.
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Olives.
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Cucumbers and tomatoes as condiments.
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Cucumbers and onions — looking pretty.
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Capers and chives.
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I like my cream-cheese with chives in it.
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Muenster and Swiss. Always makes me think of the Muenster Rebellion but I love it still.
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Two kinds of whitefish salad. Chunky smoked.
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And creamy whitefish salad (lots of mayo). I actually like this one better.
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Two kinds of lox, regular and pastrami lox — which I now love. Low salt too considering.
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Pickled herring.
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Roasted beets.
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Matt made a frittata too.
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And here is my plate — delicious but it did induce ridicule for including 4 full bagel halves!

To combat the salt, I also tried a strategy of pounding a cold press coffee, which seemed to work.

See here for more ThanksGavin posts.

Related posts:

  1. ThanksGavin 2011 – Salty Saturday
  2. Salty Saturday 2017
  3. Salty Saturday
  4. ThanksGavin 2015 – Salty Saturday
  5. Salty Saturday 2014
By: agavin
Comments (1)
Posted in: Food
Tagged as: Deli, Lox, Salmon, Salty Saturday, ThanksGavin, ThanksGavin 2018, thanksgiving, whitefish salad

ThanksGavin 2011 – Salty Saturday

Nov28

Part of the tradition for the ThanksGavin weekend of gluttony is a Saturday deli brunch. As we celebrate in Philadelphia, we have access to all sorts of good deli and the like.

My mom also made an interesting Southern casserole of eggs, cheddar, and challah.


Just blend.

And pack into a casserole dish, then bake.


For the bagel spread we have the onions — crucial for the lingering bad breath.


More veggies.

Cream cheese, normal and with chives.


Swiss and Muenster cheese.


Kippered salmon and chunky whitefish salad.


It’s worth zooming in on the whitefish salad as this stuff is good!


Good nova lox.


Creamed herring — not for everyone’s taste!


And fresh baked bagels from a local bagel specialty bakery.


Here is the finished casserole which had a soufflé-like texture.


And this incredible donuts from a special place that fries them to order. They only make donuts and for an hour a day — fried chicken! These are three different variants of cinnamon. Certainly the best cinnamon donuts I’ve ever had.

Overall, another great brunch! You can check out last year’s here.

For more ThanksGavin dining, click here.

Related posts:

  1. Saturday is for Salt
  2. ThanksGavin 2011 – The Italian Market
  3. ThanksGavin 2011 – The Third Wave
  4. Bibou – ThanksGavin 2011 Prequel
  5. ThanksGavin 2011 – The Main Event
By: agavin
Comments (3)
Posted in: Food
Tagged as: Bagel, Casserole, Cooking, Cream Cheese, Deli, donut, Lox, Muenster, Philadelphia, ThanksGavin, thanksgiving, whitefish salad

Breakfast = Carbs + Salt

Oct10

The best part about the 26 hour fast of Yom Kippur is breaking it!

Best to start with some wine on a really empty stomach.

Parker 91. “Bottled the week before I visited, his 2005 Morey-St.-Denis en la Rue de Vergy displays aromas of fresh, ripe plum, black cherry, bitter herbs and toasted nuts. Ripe plum and black cherry along with deep rich meatiness mingle in the mouth with notes of mineral salt and iodine and sweet nut oil nuances. Creamy in texture and boasting remarkably fine tannins for a village wine and no hint of its 50% new wood, this finishes with a flattering persistence of crisp, subtly-bitter fresh fruit skin and fascinating mineral suggestions. It should drink fabulously over at least a 5-7 year period.”


Traditional, of course, is deli (i.e. bagels and lox etc.). We get ours from Brent’s Deli, which is my favorite for dairy and fish.


The bagels.


Rye bread of course.


A variety of cream cheeses, old school, new whipped, veggie, and my personal favorite, honey almond (I like the whole sweet and salty thing).


The all important “monster cheese” (what my three year-old calls it).


Various bagel toppings: lettuce, tomato, onion, cucumber.


Brent’s lox is so thick 18 of us toasted 3-4 pounds of it.


Chopped marinated herring. An acquired taste, but I spent too much time in the mid east not to.


Tuna salad (this is homemade by my sister-in-law Wendy).


My personal favorite, whitefish salad. Oh so good.


Salted cod, another classic.


Brent’s slightly sweet cucumber salad (like that) and cole slaw.


And old school pickles.


And fruit.

Plus a bit of homemade chinese chicken-less salad.


Parker 90. “The 2009 Rosso di Montalcino is totally beautiful and elegant in its expressive bouquet, silky fruit and understated, harmonious personality. This is a wonderful, impeccable Rosso from Le Potazzine. Anticipated maturity: 2011-2017.”


And my plate of gluttony. Four bagel halves. I even had another afterward.


The dessert spread is even more deadly.


Parker 99! “A monumental effort, the 2001 Rieussec boasts a light to medium gold color in addition to a fabulous perfume of honeysuckle, smoky oak, caramelized tropical fruits, creme brulee, and Grand Marnier. The wine is massive and full-bodied yet neither over the top nor heavy because of good acidity. With intense botrytis as well as a 70-75-second finish, this amazing Sauternes will be its apogee between 2010-2035.”

It was that good too!


Most of the desserts come from Viktor Benes, an old school Czech bakery with really good Eastern European baked goods. This is a chocolate fudge cake. My in-laws are chocoholics.


Apple pie. Halfway between American style and strudel.


Same with the cherry.


And an assortment of decadent baked goodies. Cookies, macaroons, apple fritters, rugelach, almond strudel-like things etc.

Afterward I stumbled upstairs in a pleasant salt and carb coma. I still felt bloated the next morning too.

Related posts:

  1. Saturday is for Salt
  2. Wynn Breakfast Buffet
  3. Eating Tuscany – Villa Breakfast
  4. Joan’s on Third for Breakfast
  5. Upstairs 2 – Modern Tapas, Lots of Wine
By: agavin
Comments (1)
Posted in: Food
Tagged as: Bagel, baked goods, Breakfast, Brent's Deli, Cook, Cucumber, Deli, Dessert, herring, Lox, Munster, Salad, Sandwiches, whitefish salad, Wine, Wine tasting descriptors, Yom Kippur
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