Chef Joe on Nosh Pit news

Seattle Met Magazine scores interviews with a sea of unique people dialed into the local food scene. I adore reading their Taste of the Town series.

They're candid, distractingly entertaining blurbs that remind me of what's important: the way we live. What we choose to read, eat, drink, shop, and how we see our castle in the sky. Guilty pleasures, included.

Curious about Joseph's favorites? I wouldn't be his partner is I wasn't.

Seattle Met Magazine

For a short, fun profile piece about a few of my favorite food-finds around Seattle, take a peak at Seattle Met Magazine's Taste of the Town. Not surprisingly, Olsen Farms, Taylor Shellfish, and Cook Local top the list.

Art of the Pie

Kate McDermott & her apple pie

"Be happy, make Pie"


Kate & Jon on their anniversary

pretty pies, made in class

If you haven't caught the infectious bug that is Kate McDermott and her pies, you're missing out. She's the talented woman behind Art of the Pie classes. Classes are intimate, no larger than 3 people, and taught in her welcoming Seattle home. Kate provides all of the ingredients, and is also kind enough to send you home with a container of leaf lard and recipes for your next pie.

The day I took the class, Kate's husband and renowned Seattle flavor guru, Jon Rowley, joined us. It was a special day, as it was Jon's first time taking the class, too. But it was more: it was also their anniversary. Kate and Jon are happy people, fun to be around, and always smiling.

That day, we made 4 pies: huckleberry, blueberry, blackberry, and apple. My pie, the huckleberry one, was a medley of flaky, sweet crust and tart huckleberries. I took it home with me, happy as a clam to share slices with friends.

Looking back on the class, some of my favorite parts were foraging for local blackberries and sitting outside on their deck eating apple pie, chased by a glass of icy-cold goat milk. It was an experience unlike any I've had before, and one that I'll always think of each time I make pie.

Lucky for me, they'll both be at the Queen Anne farmers market this Thursday (Sept. 24), judging a Blue Ribbon pie contest. Pies will be had, prizes will be given, and Kate and Jon--- like always---- are a couple we all love to see.

Queen Anne farmers market

Selma Colmant showing off her salt

*Photo taken by Scout Colmant*

Only two more days remain until Seattle's Queen Anne farmers market ends its stellar run for the year.

The market managers and its volunteers surpassed expectations. They secured brilliant chef demos; organized fun market (dog) days; brought in an eclectic array of farmers and vendors; and treated everyone like family. We don't know where we'll be next, but we do know we'll treasure the market's final days:

Thursday, Sept. 24th
Thursday, Oct. 1st
Market hours are from 3pm-7pm.

Scrambled eggs, truffle salt

When I'm too tired (or just too lazy) to add anything special to my eggs in the morning, I take a short-cut to boost flavor. Bloody Mary salt was my 'go-to' for scrambled eggs or omelets in the morning. But with a new edition to our pantry, I treated my tongue to a different twist with Truffle salt. Flecked with black summer truffles, it's just as flavorful, but reminds me of a fancy restaurant.

A Scoop of Salt, a year later

Chef Joseph and I met in a Seattle restaurant that we believed in. A restaurant that after time, became our community. Since nearly all of our days were spent in the restaurant, it was our family. When the restaurant went out of business, Joseph and I lost our jobs. Heart-broken from having the wind knocked out of our sails, we were unemployed when the economy was at its worst. Our state, Washington, was home to the highest unemployment rate in the nation. Looking back at what made us tick---the food and experience that brought people together--- made us want to do it all over again.

Similar to the restaurant, we hoped to re-create a community bound together by the universal experience that good food can provide. We dug into our pockets, pooling money from waiting tables and working the line. Our savings weren't much, but it was enough to remind us what mattered most. We launched our salt partnership a month later, with 7 flavored sea salts to accentuate food and classic beverage. It gave us a sense of meaning, but more importantly, it brought us closer to a community again, only this time it was our neighborhood.

We sold our salts at our local farmers market. A market that became our home. Meeting the faces behind the recyclable totes became a second family of sorts, one that we looked forward to seeing everyday. Our customers are our friends. But they're more. They drive us to want to be better, to care, and to give back.

We're passionate about where our ingredients come from, and concerned with sourcing components that reflect sustainability and social awareness. We source as many local and organic ingredients as possible, the majority from Seattle-area farmers markets. Supporting local farmers and small-scale producers makes a difference. Anyone who says the food that we eat isn't related to the viabilities of our local communities is wrong. It is.

As long as we're in business, we'll (try our best to) give back to our community. Two months after launching, we donated salt to a program that provides unique opportunities to women of color who are faced with economic and social barriers to success. The program was such a success that it garnered enough money to support a young woman's internship at another local business. We also donated to Art with Heart, a Seattle non-profit charity that helps children and families in times of crisis. We feel lucky to be able to give back, to be a part of our community, and to have friends and customers who support us.

Today, a year later, we're still a small-scale partnership (of two people). Perhaps just a blimp on the radar. But with 13 salts to sit upon, our light still shines.

Beer battered Halibut & Chorizo salt

Cooklocal is modest. They say they don't set out to make adventurous recipes. I disagree. Beer battered fish & chips with Chorizo salt is just one of many.

They're adventurous in what they buy, cook, eat, and share with others.

Adventure is challenging oneself. For them, it's to always shop locally. It's supporting Seattle farmers markets. It requires planning, and at times, a significant amount of more money and energy.

Adventurous or not, they're explorers and trail-blazers in the local food scene. Take a peak for yourself. Their newest venture? How to approach restaurants about ethically sourced meat.

Pineapple Cumin salt sings

Not sure what you'd sprinkle Pineapple Cumin salt on? Take a hint from Leslie Kelly, the former food critic of the dearly missed Seattle PI. She swears by this savory salt on watermelon salsa. It makes her feel like "a composer finding the right note writing a song." We're flattered.

Leslie's salsa recipe and review? Chopped watermelon, Walla Walla Sweets, Serrano peppers and lime juice paired with wild salmon.

Warm luck

We're lucky to be surrounded, and supported, by a sea of passionate people. People who care about where their food comes from. People who make an effort to shop locally, and to understand what afflicts the producers behind their favorite farm.

No two Seattleites embody this ideology better than Patricia and John, of Cook Local. Their commitment to incorporate Seattle-area farmers markets into their everyday diet is inspiring. They also don't shy away from sharing one-of-a-kind recipes. Not only that, they're dialed into the local food scene. In need of a CSA (Community Supported Agriculture)? Ask Patricia. Curious about 'Food Inc.,' the film? Question John. In need of a locavore restaurant recommendation? Patricia's your woman.

A couple of Sundays ago (on July 5th), we lost our farmers market booth space in the neighborhood in which we live, Ballard. After 8 months of winter chill and snowy days, we were devastated by the news. In retrospect, we're happy to have had the opportunity to be part of such an exciting, farm-oriented community.

Yet when we lost our space, we thought about how much we'd miss seeing people like Patricia and John. Frank and Sarah. Mohini and Brian. Shauna and Danny (and Lucy, too). Molly and Brandon. Lorna and Henry. And Lorraine. Their smiles and familiar faces brightened our days.

Again, luck surrounds us. We cross paths with them at food-events around town, and every once in awhile, at the Queen Anne Farmers Market. Like other Seattle farmers markets, Queen Anne embodies the unique charm and character of the neighborhood.

It's also wonderfully different, and so smoothly run by an energetic group of women and volunteers that it'll make you feel more welcome than any other. I feel like I'm in their home when I'm there. Julie, Patty, Jenise, and Kimberly; thank you.

Others not to be missed at the Queen Anne market? Josh, of Skillet, is a favorite. His airstream trailer put mobile food trucks on the map. The food, and bacon jam, speak for themselves. Don't miss Poco Carretto too, the brilliant gelato cart by Chef Holly Smith of Cafe Juanita.

We hope to see you at the Queen Anne Farmers Market on Thursdays (from 3-7pm, until October 1st). Trust us, you'll feel just as welcome and lucky as we do.

Spring Asparagus

Seattle farmers markets are showcasing the newest items of the season: rhubarb, strawberries, radishes, peas, and piles upon piles of asparagus.

The easiest and most-satisfying method to prepare fresh asparagus? I like to steam and blanch them. Placing their skinny stems in an ice bath halts the cooking so that their crisp, crunchy texture is retained throughout the middle and tips of their bodies.

The finishing touch? Adding a squeeze of lemon and a couple pinches of Nicoise Olive salt to accentuate their natural characteristics.

I wouldn't have my salty stems any other way.

Seattle Times NWSource feature

What's in your bag of tricks in the kitchen? Finishing salts are our secret stash in the cupboard.
Flavored salts make it easy to be gourmet, adding that extra pinch in a dash to any dish.

NWSource thinks so, too: Shake Up Your Cooking with a Gourmet Sprinkle

Chorizo salt, Seattle, & Shauna

Gluten Free Girl, Shauna Ahern is another reason to love Seattle. She's always an entertaining read, and one who makes me appreciate the Emerald City even more than I already do.

Her passion for local food comes alive in her writing, as she interweaves slices of a simple island lifestyle with her husband Danny and their beautiful baby Lucy into a bigger slice of the American cherry pie.

Yet what I love most about Shauna's writing is what she doesn't say, and that----is the sign of a truly gifted writer.

Fall in love with Shauna. I dare you. We already have.

"Raise your hand if you like salt. Now, raise your hand if you like chorizo.

The Chorizo salt is our favorite one of their flavors. Have you heard of Bacon salt? Now, we don’t like to disparage other producers. Bacon salt has become popular, so many people seem to love them. But, did you know that there’s not really any bacon in bacon salt? In its place is MSG, autolyzed yeast extract, disodium inosinate (I don’t actually know what that is), and wheat flour. (That doesn’t work for those of us who are gluten-free.) 23 ingredients in Bacon Salt, and not one of them is bacon?

Hm.

The Secret Stash Sea Salt Chorizo salt, on the other hand, has five ingredients: kosher salt, chorizo, smoked paprika, cayenne pepper, and granulated garlic.

And it tastes? .... " -- Shauna Ahern

Smoked Chipotle Chicken

Grilling a whole chicken brings out flavors that are unlike any other method of preparation. The smokiness imparted by the barbie combined with the racy heat of Smoked Chipotle salt brings the bird to the party. It's summer-time. There's no reason not to get out, grill, and drink a beer or Bloody Mary while doing so.

Recipe

1. Remove giblets from the cavity and rinse the bird under cold water. Pat dry with a paper towel, and season both the inside and out of the bird with Smoked Chipotle salt.

2. Fire up the grill, or turn your gas grill burner to high heat. Thoroughly clean the grill grate, and thinly coat the grill with extra virgin olive oil. Place the bird breast-side down. Cook covered for about 35-40 minutes.

3. Uncover, and flip the bird breast-side up, continuing to grill it until the skin turns golden brown and the meat is cooked through, about another 35-40 minutes.

4. Check for doneness by cutting into the middle of a piece of chicken. The juices should run clear when you cut into the thickest part of the piece. Alternatively, pierce chicken pieces with a meat thermometer. When thermometer shows they have reached an internal temperature of 170 degrees F, the bird is done.

Gravlax & Almond Cardamom salt

Kelly Lenihan writes, "Gravlax is a Scandinavian dish consisting of raw salmon cured in salt, sugar, and dill. As the salmon cures, by the action of osmosis, the moisture turns the dry cure into a highly concentrated brine. A light bulb went off -- who needs dill? Salmon cured in a flavor-infused salt seemed like the perfect marriage to me! On a mission, I went to the Ballard Farmer's Market last Sunday and picked up a jar of Almond Orange Cardamom salt. I covered my salmon in a salt-sugar mixture, added a splash of Pernod and wrapped the fish into nice little packet, placed it in the fridge and voilà, 48 hours later I had a delicious gravlax."

For Kelly's natural interpretation on a 'centuries-old standard,' take a peak: http://www.examiner.com/x-7067-Seattle-Food-Examiner~y2009m5d7-Gravlax-a-new-twist-on-an-old-favorite

Kelly is a woman who wears many a hat. Her Savory Seattle blog is one. The Seattle Supper Club is another she sails around town in. She sports the latter sombrero amidst a social dining circle, of both new and old friends, that gather in celebration of the food and copious drink that Seattle prides itself upon. Like Kelly's take on Gravlax, it's fresh, fun, and what can make Seattle more special than it already is. You should join her. I did.

Momma's who Review

To all the Momma's who cook: thank you for making the world a better place. We can only hope our salts save you time in the kitchen, like a quick short-cut that adds extra oomph to everything you already do.

Momma's Review says,

"The Vanilla salt is great on bittersweet chocolate pudding and chocolate chip cookies; Soy is perfect for beef stew; Pineapple Cumin tingles the taste buds on barbecue chicken. All of the flavors add a delicious bite and wonderful texture to scrambled eggs."

http://www.mommasreview.com/?p=1979

Today's Candy

We're elated to be featured on DailyCandy, an online national site known for "what's hot, new, and undiscovered." The secret's always been in the salt, but now it's out.

http://www.dailycandy.com/everywhere/article/42983/Periodic+Table+Salt

Steamed Clams with Wine & Chorizo salt

This savory recipe is from one of our most adored salt supporters, Ms. Diehl. Thank you(!) for sharing, Helen.

Steamed Clams with Wine & Chorizo Salt

Yield: Makes 2 servings

Active time: 20 min, start to finish: 35 min

Serve these clams with some crusty bread for sopping up the sauce, or spoon them over linguine or rice.

Ingredients:

- 1 medium onion,

- chopped 1 yellow bell pepper

- chopped 1 garlic clove, minced (Helen used MORE, of course!)

- 1/2 teaspoon cumin seeds*

- Chorizo salt

- 2 tablespoons olive oil

- 3/4 cup dry white wine

- 2 lb littleneck clams (2 inches wide), scrubbed

- 1/4 lb dried Spanish chorizo links, cut into 1/4-inch dice (Helen used additional chorizo, and even had some SPECK that she threw in too)

- 2 tablespoons fresh cilantro

Preparation:

1. Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in wine and bring to a boil.

2. Add clams and chorizo, then boil, covered, until clams open, 7 to 8 minutes. (Discard any clams that are not open after 9 minutes.) Season with pepper and stir in cilantro.

* If you don't have cumin seeds, Helen used ground cumin as an agreeable substitute.

Molly's Chocolate Ganache Macarooons

Seattle has no shortage of talent when it comes to good food, and writers. But there are few who entice the mind and palate equally as well. Molly Wizenberg is one. If her delectable recipes don't steal your heart, her words and charm will in 'A HomeMade Life.' It's more than a good read about food, Paris, the past, and the present. It's what makes food memorable for her, for those who cook, and the stories that interlink family, friends, and lovers. Not ready to take the leap? Swing by her angelic blog, Orangette, for a sneak peak of her writing.

Coconut Macaroons with Chocolate Ganache, courtesy of Molly Wizenberg

(p. 94, A Homemade Life)

Ingredients:

- 3 cups lightly packed sweetened shredded coconut

- 3/4 cup sugar

- 3/4 egg whites (from about 5 large eggs)

- 1 1/2 teaspoons pure vanilla extract

- 4 ounces bittersweet chocolate, finely chopped*

- 1/2 cup heavy cream

Macaroons:

1. Place coconut, sugar, and egg whites in a saucepan. Stir well. Cook over medium-low heat, stirring frequently, 10-15 minutes. Stop cooking when mixture no longer appears creamy, but is sticky and moist, not dry. Remove from heat. Stir in vanilla.

2. Scrape the mixture into a separate bowl, and refrigerate until cold, about 30 minutes.

3. Pre-heat oven to 300 degrees Fahrenheit. Line a baking sheet with a silicone baking mat.

4. Using a small spoon, ice cream scoop, or your hands, evenly space coconut mixture onto baking sheet. Bake the macaroons until evenly golden, about 30 minutes. Let them cool completely, and remove them from the baking sheet.

Chocolate Ganache:

1. Put the chopped chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat, swirling the pan occasionally until it is hot and steaming. Do not allow it to boil.

2. Remove the pan from the heat, and pour the cream over the chocolate. Let sit for 1 minute, then stir until smooth. Spoon the warm ganache generously over the macaroons.

3. Refrigerate the macaroons until the ganache sets, at least 2 hours.

Secret Stash addition:

1. Save some extra sweetened shredded coconut flakes to sprinkle atop each macaroon before the ganache sets.

2. Finsih macaroons with a generous two sprinkles of Coconut Garam Masala fleur de sel.**

* Molly's favorite chocolate for this recipe is Valrhona Manjar 64%. Ghirardelli bittersweet chocolate, 60% Cacao is a nice substitute.

** Vanilla salt is another stunning alternative.