I've shared with you my pantry philosophy on salt before. Recently, I experimented a little more. Inspired by an e-mail newsletter from Gourmet magazine's Ruth Reichl, I created some delicious salt blends that you might want to try and keep around your kitchen. They are simple--good-quality kosher salt combined with herbs, spices, and sometimes citrus zest. They make great "finishing" salts to add a little zing to seafood, chicken, salads or steamed veggies. Hopefully, they will provide inspiration for you to create you own special house blends. A small mortar and pestle are great tools for these. Just grind all ingredients together to release the oils in the herbs and citrus zest.
Rosemary-Orange Salt
3 tablespoons kosher salt
1 tablespoon dried rosemary
1 teaspoon orange zest
Salt de Provence
3 tablespoons kosher salt
1 tablespoon fennel seed
1 teaspoon celery seed
1 teaspoon orange zest
Southwestern Salt
3 tablespoons salt
3/4 teaspoons ground chile
1/2 teaspoon ground cumin
Would love to hear from you about any interesting concoctions you come up with...
Thursday, February 22, 2007
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