Saturday, May 23, 2009

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 voilĂ , 48 hours later I had a delicious gravlax."

For Kelly's natural interpretation on a 'centuries-old standard,' take a peak:

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."

Thursday, May 14, 2009

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.

Wednesday, May 6, 2009

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.
- 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
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.

Tuesday, May 5, 2009

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)
- 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
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.

Monday, May 4, 2009

Gluten Free Girl Review

The wonderful and beautiful Seattle author--- Shauna Ahern --- and her husband, Chef Daniel, are fans of our salts. We smile at the thought of others who are just as passionate about good food, and locally-sourced items.