tag:blogger.com,1999:blog-41505893150649472772024-03-19T00:39:02.741-07:00Cook With Attitude - How To"The path to a person's heart starts from their belly"
Grandma Bahia Anonymoushttp://www.blogger.com/profile/13599908133312824597noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4150589315064947277.post-70697884367316252732013-01-27T21:35:00.001-08:002013-01-29T22:45:56.629-08:00How to make: Salted Caramel Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTHHTnllUfc-sbdD8XFrvxW_YosO-abvT4_lYSIKxXbp6sxZsIA37CKuzsYDMf0yhEHzS87igF_4U8E9djsD5wR04EtxuOhIkvPdbPmKt72C_bgdvJr3HYKs8P23oHyCjNUgokmot6_0/s1600/salted-caramel-sauce.alt.jpg.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="salted-caramel-sauce.alt.jpg" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTHHTnllUfc-sbdD8XFrvxW_YosO-abvT4_lYSIKxXbp6sxZsIA37CKuzsYDMf0yhEHzS87igF_4U8E9djsD5wR04EtxuOhIkvPdbPmKt72C_bgdvJr3HYKs8P23oHyCjNUgokmot6_0/s400/salted-caramel-sauce.alt.jpg.JPG" title="Salted Caramel Sauce " width="321" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;">Do I really need to say anything more than the title? </span><br />
<span style="font-family: "Courier New",Courier,monospace;">Salted. Caramel. Sauce.</span><br />
<span style="font-family: "Courier New",Courier,monospace;">In my food pyramid, this sauce ranks waaay up there in the OUTRAGEOUS food category. Yes it exists. No it's not debatable.</span><br />
<span style="font-family: "Courier New",Courier,monospace;">This little sauce right here people, is Gold!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLieFgDigIPebsAHM8Efvd8tu0nPAxkB9metUr9BsNInbmLe_BwoJnHeq18CvEl9W5c9swnnsipUdS4VZoqWc6Sx0GigaXxAPrqxs7dkwbk6eZjjlZxmKJEkxXxJmuNPoYDxSDwrAEAE/s1600/salted-caramel-sauce-jars.alt.jpg.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="salted-caramel-sauce-jars.alt.jpg" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLieFgDigIPebsAHM8Efvd8tu0nPAxkB9metUr9BsNInbmLe_BwoJnHeq18CvEl9W5c9swnnsipUdS4VZoqWc6Sx0GigaXxAPrqxs7dkwbk6eZjjlZxmKJEkxXxJmuNPoYDxSDwrAEAE/s400/salted-caramel-sauce-jars.alt.jpg.JPG" title="Salted Caramel Sauce in jars" width="266" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;">For those of you who have never tried the heaven-sent salt and caramel combo, drop everything now, run to your kitchen and make the sauce! NOW! </span><br />
<span style="font-family: "Courier New",Courier,monospace;">For the rest of you, it can wait five more minutes. </span><br />
<span style="font-family: "Courier New",Courier,monospace;">Salted Caramel Sauce is magic in a rich gooey liquid form, that immediately adds chic and a gourmet touch to all of your favorite sweet dishes. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHu-zzo-eELDYOOmgayinrZxTgxXuzMc9d8DELbo4aLXgkacdIb_ergouxW1MT6V-8C9r9ig8lODfuIpY25kyWZPL6773JNr-aKHuCUGOI850eH_aods1iwm2Dto2ZXvhEQ-qKSokPlaE/s1600/salted-caramel-sauce-2.alt.jpg.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="salted-caramel.alt.jpg" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHu-zzo-eELDYOOmgayinrZxTgxXuzMc9d8DELbo4aLXgkacdIb_ergouxW1MT6V-8C9r9ig8lODfuIpY25kyWZPL6773JNr-aKHuCUGOI850eH_aods1iwm2Dto2ZXvhEQ-qKSokPlaE/s400/salted-caramel-sauce-2.alt.jpg.JPG" title="Salted Caramel Sauce" width="266" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;">Here are some kick-ass salted caramel combos I urge you to try:</span><br />
<span style="font-family: "Courier New",Courier,monospace;">- Use it as a fruit dip: apples, bananas, pineapple, pear, etc.</span><br />
<span style="font-family: "Courier New",Courier,monospace;">- Drizzle on Pancakes, crêpes</span><br />
<span style="font-family: "Courier New",Courier,monospace;">- Drizzle on a scoop of vanilla ice cream</span><br />
<span style="font-family: "Courier New",Courier,monospace;">- Slather it in a peanut butter sandwich </span><br />
<span style="font-family: "Courier New",Courier,monospace;">- Marry it with ALL baked goods: <a href="http://www.cookwithattitude.com/2013/01/apple-spice-buns-with-salted-caramel.html">Apple Cinnamon Rolls</a>, Cakes, Cupcakes, Pies, Crumbles, Puddings, Brioches, etc.</span><br />
<span style="font-family: "Courier New",Courier,monospace;">- Whip it into a frosting</span><br />
<span style="font-family: "Courier New",Courier,monospace;">- EAT IT BY THE SPOONFUL! (my favorite)</span><br />
<span style="font-family: "Courier New",Courier,monospace;">- Put it in pretty little glass jars and gift it to people you love. (another favorite)</span><br />
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<span style="font-family: "Courier New",Courier,monospace;"><u><b>Salted Caramel Sauce</b></u></span><br />
<span style="font-family: "Courier New",Courier,monospace;">Makes about 1 1/2 cups, 350 mL</span><br />
<ul>
<li><span style="font-family: "Courier New",Courier,monospace;">1 cup / 225gr caster sugar</span></li>
<li><span style="font-family: "Courier New",Courier,monospace;">1/4 cup / 55ml water</span></li>
<li><span style="font-family: "Courier New",Courier,monospace;">1/2 cup / 120ml cream</span></li>
<li><span style="font-family: "Courier New",Courier,monospace;">3oz / 85gr unsalted butter, cut to cubes</span></li>
<li><span style="font-family: "Courier New",Courier,monospace;">1 teaspoon fleur de sel</span></li>
</ul>
<span style="font-family: "Courier New",Courier,monospace;">Put the sugar and the water in a pot, give them a quick stir to combine and turn the heat on medium high. From now until the caramel is done, do not touch, stir or move anything! It will cause the sugar to crystallize (makes ugly crunchy chunks)and that will ruin your sauce.</span><br />
<span style="font-family: "Courier New",Courier,monospace;">When the caramel turns amber, take the pot off the heat and add the butter. This will foam, and bubble up, don't panic it's normal. Put the pot back on the burner and whisk until all the butter has melted (Yes now you can whisk and stir). </span><br />
<span style="font-family: "Courier New",Courier,monospace;">Again, take the pot off the heat, and this time add the cream. It will foam again, no panic.</span><br />
<span style="font-family: "Courier New",Courier,monospace;">Put the pot back on a </span><span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">low heat</span> burner, add the salt and keep whisking until everything is well combined and the salt has dissolved. </span><br />
<span style="font-family: "Courier New",Courier,monospace;">Turn off the heat and wait a few minutes for the caramel sauce to cool down, transfer to glass containers and keep at room temperature until it has completely cooled down.</span><br />
<span style="font-family: "Courier New",Courier,monospace;">The sauce should be stored in the fridge and will keep for a month. </span><br />
<span style="font-family: "Courier New",Courier,monospace;">When using from the fridge, reheat it a couple of seconds in the microwave, or in a bowl of hot water, to make it runny again. </span><br />
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Anonymoushttp://www.blogger.com/profile/13599908133312824597noreply@blogger.com0tag:blogger.com,1999:blog-4150589315064947277.post-42865503208118581692013-01-20T00:23:00.002-08:002013-01-27T21:38:27.063-08:00How to make: Homemade Gravlax<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie4q2K8_wROr-8yb-Fp818EKAXBYXZs2yyfDEjWOM-ss8JFXVhuUXSixEC9bRG01DEwO-Cxo1f1IjbMFJtm3CrupZpeLVGxoRXLcKZSG-3Raq5qbuT2rwGXkk0cgBiETi75Ul6ujHuxYw/s1600/gravlax-with-dill.alt.jpg.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="gravlax-with-dill.alt.jpg" border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie4q2K8_wROr-8yb-Fp818EKAXBYXZs2yyfDEjWOM-ss8JFXVhuUXSixEC9bRG01DEwO-Cxo1f1IjbMFJtm3CrupZpeLVGxoRXLcKZSG-3Raq5qbuT2rwGXkk0cgBiETi75Ul6ujHuxYw/s400/gravlax-with-dill.alt.jpg.JPG" title="gravlax with dill" width="400" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;">Gravlax, gravlax. Where have you been all my life?</span><br />
<span style="font-family: "Courier New",Courier,monospace;">I know what you're thinking. Yes I seriously only discovered Gravlax two years ago. And I owe this marvelous discovery to my dear Finnish friend, Krista and her exceptional homemade gravlax. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOy8_gfA2cV-OQJaS0h_4o8RAgkITg1cswo6hYxOy9dAWI77cy-TY7k6JTgam6ijqcSfN1XMMIqCSALOkF7QjJUpVRzO_zmkSqSnbylrHh-pEqOOpmawvsvG_puM1RfQwU7yIOUzb-Ro/s1600/gravlax.alt.jpg.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="gravlax.alt.jpg" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOy8_gfA2cV-OQJaS0h_4o8RAgkITg1cswo6hYxOy9dAWI77cy-TY7k6JTgam6ijqcSfN1XMMIqCSALOkF7QjJUpVRzO_zmkSqSnbylrHh-pEqOOpmawvsvG_puM1RfQwU7yIOUzb-Ro/s400/gravlax.alt.jpg.JPG" title="gravlax" width="310" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;">I've always been reluctant to eat salmon. I don't know why, but it has never really been my favorite fish. Until I've had that first bite of homemade gravlax with some dilled mayo on a thin slice of rye bread. FOR BREAKFAST. </span><br />
<span style="font-family: "Courier New",Courier,monospace;">Mind = BLOWN.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghn1Ek8KjHpBSie8ZsyNSJol-C6EWJ_FS_Be0e98oEE5g0-aOSCF3T90igIoKsxO8ucDwXwrEddoDvPp_ATxdccrbTQYkfL0HLZIw4sbAJ6W1lazRMP1e-UUmgZQ3mluaxlbzMkp1brZs/s1600/gravlax-and-cream.alt.jpg.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="gravlax-and-cream.alt.jpg" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghn1Ek8KjHpBSie8ZsyNSJol-C6EWJ_FS_Be0e98oEE5g0-aOSCF3T90igIoKsxO8ucDwXwrEddoDvPp_ATxdccrbTQYkfL0HLZIw4sbAJ6W1lazRMP1e-UUmgZQ3mluaxlbzMkp1brZs/s400/gravlax-and-cream.alt.jpg.JPG" title="Gravlax with cream cheese" width="266" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;">And I'm not talking about that Ikea wet-</span><span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">pink-</span>wallpaper-like stuff they sell (Ikea I love you, but seriously you've gotta do something about your salmon people!)This one is sweet, and salty, and fragrant, and it melts in your mouth like butter in the sun, only to leave you craving for more.</span><br />
<span style="font-family: "Courier New",Courier,monospace;">So here it is ladies and gentlemen! Homemade gravlax recipe in all its might! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMRQQthGWFux7bNISaT5YrIh8xCSzonq0TRHvcW6G5Zl6BJuPN-BpjfjAiYyGfmn69bXnzoHSuudUE9jQJx2OqETS45AIpWutQTCKn3-deTBpYzUpK9B9fzM349xYRr-6uLiUTsjRVyo/s1600/gravlax-on-toast.alt.jpg.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="gravlax-on-toast.alt.jpg" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMRQQthGWFux7bNISaT5YrIh8xCSzonq0TRHvcW6G5Zl6BJuPN-BpjfjAiYyGfmn69bXnzoHSuudUE9jQJx2OqETS45AIpWutQTCKn3-deTBpYzUpK9B9fzM349xYRr-6uLiUTsjRVyo/s400/gravlax-on-toast.alt.jpg.JPG" title="Gravlax on toast" width="271" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;"><u><b>Homemade Gravlax:</b></u></span><br />
<span style="font-family: "Courier New",Courier,monospace;">Adapted from the recipe by Kari Diehl on <a href="http://scandinavianfood.about.com/od/cookingtechniques/ss/gravlaxhowto.htm">about.com</a></span><br />
<span style="font-family: "Courier New",Courier,monospace;"> <u><b> </b></u></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: 12pt;">This recipe can be halved, doubled or more very easily! </span></span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: 12pt;">I usually keep 1/2 pound of prepared gravlax in the fridge, and freeze the rest in 1/2 pound portions. The portions are small enough for a 2 persons-household's morning or afternoon sandwiches, and they will keep us going for a while. Also, they're excellent for a quick defrost in case of an unexpected cocktail party emergency!</span></span> </span><br />
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<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: 12pt;">one 2 pound sashimi grade </span></span><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: 12pt;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: 12pt;">salmon </span></span>fillet*</span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: 12pt;">1/2 cup sugar </span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: 12pt;">1/4 cup salt </span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: 12pt;">1/2 tsp. dill seeds </span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: 12pt;">1/2 Tbsp. freshly ground pepper </span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: 12pt;">1 large bunch of fresh dill (don’t skimp on the dill, for
this is what gives gravlax its unique flavor).</span></span></li>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: 12pt;">* The original recipe calls for two pieces of skin-on salmon fillet. It also gives instructions for how to make gravlax with fish which freshness is less than sashimi-grade. </span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: 12pt;">I personally only use extra fresh sashimi salmon for the following reasons:</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: 12pt;">1- The fish quality is very high, and that unmistakeably shows in the end-result.</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: 12pt;">2- Much lower risk of harvesting unwanted bugs in your food. </span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: 12pt;">3- A sashimi fillet is a boneless, skinless fillet. Which saves you a massive amount of time when prepping your fish, and later is much easier to cut neatly to serve.</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: 12pt;"><br /></span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: 12pt;">Wash and roughly chop the dill, leaves and stems as well. Take half of the chopped dill and lay in the bottom of a deep dish, with approximately the same surface area as your fish.</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: 12pt;">Combine the sugar, salt, dill seeds and pepper, and rub the fish on all sides with the mixture, use it all. </span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: 12pt;">Cover lightly with plastic wrap and let the fish marinate on room temperature until the salt-sugar mixture has melted into the fish, and for no longer than 6 hours. (Skip this step in hot summer days) </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">Put a smaller dish on top of the fish and add some light weight to press it down. (I usually use my small jam and mustard jars that I keep in the fridge)</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">Refrigerate the gravlax for a minimum of 48 hours before co<span style="font-size: small;">n</span>suming and a maximum of 7 days. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">Every 12 hours, turn the fish over in the liquid that has
accumulated in the bottom of the dish to ensure that all parts are evenly
marinated. Re-cover with the plastic wrap and the weighted dish and return to
the refrigerator.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">To serve, remove the gravlax from the dish, and discard all remaining liquids. Scrape off most of the dill and seasoning and pat dry with paper towels if it's still too wet. Thinly slice the fish and serve on a sandwich or a cracker with your condiment of choice.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">Gravlax goes really well with tart, citrusy flavors, with mayonnaise, cream cheese, or sweet mustard sauce, etc. </span></span><br />
<br />
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: 12pt;">You can store the gravlax in the
refrigerator for up to a week and in the freezer for up to a month.</span></span></div>
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Anonymoushttp://www.blogger.com/profile/13599908133312824597noreply@blogger.com0tag:blogger.com,1999:blog-4150589315064947277.post-37503687913637732832012-12-16T17:51:00.002-08:002013-01-20T16:16:41.110-08:00How to make: Garlic Herbs Salt<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Courier New",Courier,monospace;">Nothing beats flavored salts to add that special kick to your everyday meals or Sunday roasts. Nothing, except <u>homemade flavored salts</u> of course!</span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">This recipe takes
5 minutes to put together, and I promise you, once you pop that little
baby on a chicken to roast, or on your homemade baked chips, you
will never be able to live without it again, ever.</span> </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">You can use the flavoring mix of your choice, and you've got endless variations of this marvelous recipe! From citrus zests, to chillies, truffles, ginger, you name it... </span><br />
<span style="font-family: "Courier New",Courier,monospace;">The key is to use all fresh ingredients so you allow the flavors to infuse into the salt, and give body and some</span><span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;"> va-va-voom </span>to your everyday dish.</span><span style="font-family: "Courier New",Courier,monospace;"><br /> </span><br />
<span style="font-family: "Courier New",Courier,monospace;"><u>Note:</u> Put it in a nice jar with a rustic handwritten label, and you've got yourself a perfect hostess or holiday gift for the foodie on your list! Easy on the pocket, and easy on the precious time us busy people are always desperately running out of!</span><br />
<span style="font-family: "Courier New",Courier,monospace;"><br /></span>
<u><span style="font-family: "Courier New",Courier,monospace;">Use with:</span></u><br />
<span style="font-family: "Courier New",Courier,monospace;">Roasts, salads, homemade chips and popcorn, steaks, risottos, pastas...</span><br />
<span style="font-family: "Courier New",Courier,monospace;"><br /></span>
<span style="font-family: "Courier New",Courier,monospace;"><br /></span>
<span style="font-family: "Courier New",Courier,monospace;"><u><b>Garlic Herbs Salt:</b></u></span><br />
<span style="font-family: "Courier New", Courier, monospace;">Makes about 1 cup</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Recipe adapted from Saveur magazine.</span><br />
<ul>
<li><span style="font-family: "Courier New", Courier, monospace;">1/2 cup coarse sea salt</span></li>
<li><span style="font-family: "Courier New", Courier, monospace;">1 cup fresh mixed herbs (Rosemary, Sage, Thyme..)</span></li>
<li><span style="font-family: "Courier New", Courier, monospace;">6 cloves garlic</span></li>
</ul>
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<span style="font-family: "Courier New", Courier, monospace;">Crush the Garlic cloves and chop them with half of the salt to form a paste, add the herbs and the rest of the salt by batches while still chopping until everything is well incorporated and the herbs finely chopped. </span><br />
<span style="font-family: "Courier New", Courier, monospace;">Spread on a parchment lined cookie sheet and let sit un-covered 12 to 24 hours until the mixture is dry and crumbly.</span><br />
<span style="font-family: "Courier New", Courier, monospace;">When the salt is ready to pack, break up any big lumps with your fingers and store in airtight glass containers for up to 1 month. </span>Anonymoushttp://www.blogger.com/profile/13599908133312824597noreply@blogger.com0