Bowl of Beets

Is it presumptuous to say it's been a momentous start to the New Year enveloped by an unprecedented amount of optimism? We think not.

Michael Pollan's analogy of the 'President we elected to the Chef we voted' into the White House is brilliant. The food that we eat is related to everything from our consumption of fossil fuels to the viabilities of our local economy. Yes, we too, can make a difference by what we buy and put into our mouths.

Our resolutions are simple. They also aren't any that we can't keep. We're committed to be more aware. To shop locally. To buy responsibly. To maintain sustainability. To support our community's farmers. This recipe says just that----- as all of our ingredients were sourced from the Ballard Farmers Market in Seattle.

What are your resolutions?

We recycled our left-over beets from the Farmers Market post below into a velvety beet soup with a dollop of sour cream finished with Lavender Rosemary salt.

Recipe:

1. Put left-over puree on stove stop and simmer for 3-5 minutes. For the initial puree, we added 1 cup of chicken stock and 1/2 tsp of butter to the blender.

2. Add 1/2 cup of heavy whipping cream, stirring until it incorporates.

3. Pour in bowl, adding a dollop of sour cream finished with a sprinkle of Lavender Rosemary salt.

Full Circle Farm Beets

Beets are beautiful, earthy, and reminiscent of the dirt that nurtured them.
They are also rich in nutrients such as betaine, an important component for cardiovascular health.

We bought our organic Golden and Red beets from Full Circle (Carnation, Washington), a farm that specializes in organic produce and soil health.

Though many are familiar with the beet salads that grace the menus of our favorite restaurants, some may be unfamiliar with how they are prepared. They can be boiled, oven-roasted, or served cold on a salad. We oven-roasted ours, using the red-hued beets to make an earthy puree, while the golden-ones were diced into qube-like segements and placed on top of the puree for added texture.

The deep-hues will stain your fingers purple and sickle-orange if you let them. Yet isn't that part of the fun and art of cooking?

Beet (puree) Recipe:

1. Pre-heat oven to 400 degrees. Trim the beets.

2. Coat them with oil and Almond Cardamom salt.

3. Wrap them in tin-foil and cook them for 45-60 minutes or until you can easily pierce each one with a knife.

4. Take the skins off. The deep-hues will stain your fingers and/or cloth so that you may want to use an old towel.

5. Puree the beats with a cup of chicken stock and 1/4 tsp of butter. Puree until high and smooth.

6. Put beet puree in sauce pot on stove. Simmer and mount a 1/2 tsp of butter to round out the flavor.

7. Plate puree and finish with Almond Cardamom salt.

Olsen Farms' Potatoes

Thousands of potato varieties exist that it's difficult to imagine trying them all. These colorful hodgepodge of taters came again, from Olsen Farms.

Their potatoes are dryland-produced and known for their superior flavor and lively colors. Though they have over 20 varieties to choose from, we smiled upon Viking Purples, Purple Majesties, All Blues, Mountain Roses, and Red Ladies. With names like those, how could you not feel to be in good company in the kitchen? We certainly did.

The preparation of these potatoes played a role in our grass-fed Rib-eye steak and beet puree dish (featured below).

Potato Players:

- Viking Purple Potatoes, Purple Majesties, All Blues, Mountain Roses, Red Ladies

Blanched Potato Recipe:

1. Blanch potatoes in salted water. To blanch, plunge the taters into a pot of boiling water and let cook for 10-15 minutes.

2. Remove potatoes from boiling water. Then plunge potatoes into an ice water bath or run under cold water to halt the cooking process.*

3. Peel potatoes by turning each tater evenly so that they have 7 equal sides.

4. For this potato recipe (which we paired with grass-fed Beef Rib-eye and organic Beets), we finished our potatoes with Lavender Rosemary salt.

* Blanching helps to loosen the skin, making it easier to peel potatoes. Blanching can also help enhance the flavor of some vegetables such as broccoli (by releasing bitter acids stored naturally in the food). Blanching is also reportedly used to enhance the color of some particularly green vegetables by releasing trapped gases of the food that obscure the greenness of their chlorophyll.

Grass-fed Beef Rib-eye

Though a cow's diet no doubt affects the flavor and resultant meat and milk, the Beef Rib-eye that we partook in was lean, tender, juicy, and rich in flavor. I look forward to trying more grass-fed lamb and beef from Olsen Farms, and recommend that you do too.

Their Angus is nurtured in green-grass pastures, where they are fed hay and potatoes from their farm. Unlike the majority of commercialized beef in today's market, they do not give any animal by-products or outside food sources to their cattle. Nor do they rely on growth-promoting hormones and antibiotics to fatten their beef.

Grass-fed cattle is also leaner than feedlot grain-fed beef (known for its high fat content, marbling, and caloric level). Did you know that meat sourced from grass-fed cattle have higher Omega-3 fatty acids? We're convinced

Pan-seared Rib-eye Recipe:

1. Cure the steak in kosher salt for 20 min to extract some of the water out of the cells for a concentrated flavor.

2. Wash excess salt off.

3. Pan-sear steak until it takes on a deep, dark brown color on the outside (2-4 min).

4. Put in oven at 400 degrees for 4-6 minutes depending on the cut of the steak.

5. Mount with butter as it heats up in the oven. This helps to seal in the moisture as it self-bastes.

6. Finish with Bloody Mary salt. The Fleur de Sel and sun-dried tomatoes in this salt will make any steak shine!

Wild Sockeye Simplicity

Living in the northwest has its perks, one of my favorite being its endless bounty of wild, fresh fish. Salmon reigns king in my book for its rich, healthy omega-3 fatty acids, protein, and vitamin D.

But what I also love about salmon is its simplicity. If you don't believe in your kitchen skills, think again. Anyone can cook. Especially when it comes to fish. The only catch is to not overcook it.

The Players:

- 1 1/2 pounds of wild-caught salmon fillet(s)

- extra virgin olive oil

- 1 lemon

- a handful of spinach leaves

- fresh ground pepper

- Almond Cardamom sea salt

Recipe:

1. Pre-heat oven to 350 degrees Fahrenheit. Place tinfoil on baking pan, or use a baking sheet to place underneath the salmon. Put salmon on pan and lightly coat with extra virgin olive oil.*

* This helps preserve the fish's fleshy moisture, as the oil will help seal a portion of the fish's natural moisture inside.

2. Bake in oven for 12-16 minutes, depending on the meatiness and size of your fillet. Be sure to check the fish frequently so as to not overcook it.

3. Start prepping plate with spinach leaves. Grind fresh ground pepper on leaves, adding a dollop of extra virgin olive oil and a squeeze of lemon.

4. Place salmon on top of spinach salad. Finish by sprinkling Almond Cardamom sea salt on top of salmon.*

* The flakey, coarse texture and clean, delicate flavor of this Fleur de Sel salt loaded with bright orange zest, crunchy bits of almond, and cardamom makes an excellent marriage with salmon.

Online happenings n' Feedback

Thank you to those who've supported us both online and off. Cheers.


http://www.notmartha.org/archives/2008/12/18/secret-stash-sea-salts/



For some east coast feedback, take a peak:



http://www.wellspicedlife.com/2008/12/18/artisan-sea-salts-yum/

Launch Party PHOTOS

I just came across these fun photos on Flickr from our launch party. A month later. Unbelievable.

http://www.flickr.com/photos/lisaisswimming/3032516040/in/set-72157609123005194/

Support Locally

Have you spotted the "Buy in Ballard" stickers stuck throughout the neighborhood? Shopping locally for Christmas gifts is the simplest way to support independent businesses, and your community. Add Seattle Farmers Markets to that list.

And, if you're still scoping last-minute (and uniquely Seattle-based foodie-gifts), check out the Seattle Examiner's gift-giving list by Traca Savadogo.

http://http://www.examiner.com/x-255-Seattle-Food-Examiner~y2008m12d16-Seattlecenteric-gifts-for-food-lovers

SEATTLE TIMES

What a wonderful way to kick off a Friday. Thank you, Santa.

http://seattletimes.nwsource.com/html/retailreport/2008499078_retailreport12.html

Here's to thee green-thumb genius---- local Lorene Edwards Forkner---- who also just left this beautiful post on her blog:

http://plantedathome.com/blog/

Seattle Examiner Review

http://www.examiner.com/x-255-Seattle-Food-Examiner~y2008m12d7-Chef-Conrad-launches-fusioninspired-line-of-sea-salts

Seattle Ballard Farmers Market

For more farmers market photos and salty tid-bits, please visit us on Facebook.

And if you're feeling inclined, become a fan!

Cornichon Review: Flavor your holidays with Salt!

http://www.cornichon.org/culinary_dispatches/salt_of_the_ear.html



Worthy of a click just to catch us looking like less-than-photogenic Zombies!

Ballard Farmers Market

Meet Chef Joe. On Sundays.

After a fantastic launch party at Gather Art Gallery, we high-tailed it to the Ballard Farmers Market on Sunday. It was a nice surprise to see familiar faces, friends, and those who attended the salt launch. Thank you for your support!

The Ballard Farmers Market was initially what we had envisioned upon the creation of Secret Stash Sea Salts. Now that it is 40 degrees, winter, and a part of our weekend, we arise with just as much anticipation and glee as beforehand. Come say "HI," sample our salts, critique the Chef, or grab a hot toddy with us after.

Not to be missed: next Sunday's Stocking Stuffers.

Secret Stash Donates

We recently had an opportunity to donate a case of salts to a silent auction held by the King County Women Lawyers Association. The auction specifically benefited the "YWCA's GirlsFirst Program," which provides unique opportunities to women of color who are faced with economic and social barriers to success. The auction itself was such a hit that it garnered enough money to support a young woman's summer internship at a local business!

For more information about YWCA, www.ywcaworks.org/page/136

Pump your Autumn

Have you ever come across a recipe that makes you drool, "oooh, and ahhhh?" Pumpkin Fondue did it to me. Last week, I stumbled upon such a gem.

Though for some reason I thought two Pumpkins would be better than one. Having grown up in a consumerist society, how could more not equal better?

The players above (not in order):

-Pumpkin #1 prepped with Gruyere and Swiss Emmentaler cheese.

-Pump #1 coated with Extra Virgin Olive Oil before being put in the oven to bake.

-Pumpkin #1 collapsed after exposure to too much heat. Why the burnt lid didn't raise an immediate red flag still perplexes me.

-Pump #2 standing tall (on red plate) after not repeating the same mistake.

-Remaining Pumpkin Seeds recycled ... that is, baked and finished with Almond Cardamon sea salt.

ROASTED PUMPKIN FONDUE

Courtesy of Gourmet Magazine (November issue, p.58), as follows:

The Players:

- 1 (7 lb.) Pumpkin

- 1 (15-inch) piece of baguette, cut into 1/2 inch slices (7 oz. total)

- 1 1/2 cups heavy cream

- 1 cup reduced-sodium chicken or vegetable broth

- 1/2 tsp grated nutmeg

- 2 1/2 cups coarsely grated gruyere (7 oz)*

- 2 1/2 cups coarsely grated Emmental (6 oz)*

- 1 Tbsp olive oil

Recipe:

1. Preheat oven to 450 degrees. Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.

2. Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrap out seeds and any loose fibers from inside of pumpkin with a spoon (including top of pumpkin); reserve seeds for another use if desired.

3. Whisk together cream, broth, nutmeg. Mix together cheeses in another bowl.

4. Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture.

5. Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 hours to 1 1/2 hours.

* Secret Stash note: Cheese can be substituted for Danish Fontina or any kind of top quality Swiss or Provolone.

http://www.secretsalts.com/Almond-Orange-Cardamom-Sea-Salt.html

Seattle PI Blog Review

Keren Brown----- a local Seattle writer----- just posted a review of our salts online at the Seattle PI. It's under "Reader Blogs," titled 'Local, Local on My Kitchen Table.'



Check it. http:/blog.seattlepi.nwsource.com/franticfoodie/archives/152809.asp



Looking for ways to spruce up your every-day salad? Take a peak at Keren's "10 ways to add Variety to your Salad." Nicoise Olive comes in at #5.


http://www.dailymunch.com/2008/11/10-ways-to-add-a-little-fun-to-your-salad.html

Best Food Quote of the Year

"The very length and complexity of the modern food chain breeds a culture of ignorance and indifference among eaters." *

*Michael Pollan, author of "In Defense of Food: An Eater's Manifesto"

Pollan recently wrote an informative--- and thought-provoking---- article in the NY Times on food and its relation to fossil fuels, politics, the economy, climate change, solar energy, agriculture, food cost, malnutrition, population, sustainability, and government regulation.

In light of the upcoming election and energy that envelops it, his analogy of the next President we elect to the next Chef we vote into the White House is brilliant. Read it. It's online at:

www.nytimes.com/2008/10/12/magazine/12policy-t.html?pagewanted=1&ref=magazine

Yet, and more familiar to me, is a recent conversation I had with my Mom about my interest in hunting (and the hunter consuming all of the huntee). I wonder if I would have been more successful in changing her negative opinion of hunting by instead having said, "to support hunting is a sustainable way to eat meat." That is, eating meat "grown without any fossil fuels whatsoever." Doubtful, but it's still an argument I'd like to revisit come Thanksgiving.

Fall Shrooms, Sauce, and Bird

Pan-seared Chicken with Lobster Mushrooms and Rosemary Butter Sauce

with Secret Stash Soy salt

The Players:

- 2 ea 6 oz skinless chicken breasts
- 3 cups chicken stock
- 1 shallot
- 1 garlic clove
- 1 sprig rosemary

- 1 stem chive
- 3/4 cup unsalted butter
- 1 pound lobster mushrooms
- 2 cups jasmine rice
- 2 oz olive oil

Searing The Bird:

1. First, start cooking the rice. Place 2 cups of rice in a rice cooker with 4 cups of water, and let her rip.

2. In a hot saute pan, add the olive oil. Once it starts to smoke and sizzle, take the pan off of the heat and add the chicken breast. Place the pan back over the heat and sear the chicken breast till it is golden brown. Flip the bird, searing the other side for less than a minute, and then take it out of the pan.

3. Place the seared breasts on a non-stick baking sheet pan with a slice of butter (1/2 tsp) on top of each breast. Place in a 350 degree oven for 10 minutes or until done. Pull the chicken out and put it on reserve to the side for now.

The Shrooms and Sauce:

1. In a medium sauce pan, add 1 Tbl of butter and set over medium heat. Once the butter is melted, add the shallot and garlic clove that you have minced up. Cook the shallot and garlic for 3 minutes.

2. Then slice up your lobster shrooms and add them to the pot. I usually slice them bout 1/4 " thick. Cook the shrooms for 5 minutes and deglaze with half of your chicken stock. After you have added the stock, allow it to reduce down till there is about 1/4 cup of liquid left in the pot. Then add a tsp of butter and stir until incorporated and season with pepper. Set aside.

3. For the sauce, place the remaining stock into another smaller sauce pan, and add all of the rosemary leaves of the sprig. Bring to a simmer and reduce till almost dry. Then add the rest of the remaining butter in, a slice at a time, while constantly stirring on low heat. After all of the butter is incorporated, season conservatively with pepper. Set aside.

4. By this time, the rice should be done. Scoop a cup onto a plate and then spoon some of the lobster mushrooms on top of the rice. Slice the chicken breasts, placing 4 seared pieces on top of the mushrooms and rice. Spoon some of the sauce on top.

5. Garnish this dish with Secret Stash Soy salt.

http://www.secretsalts.com/Soy-Sea-Salt.html

http://www.secretsalts.com/