And I agree. According to my husband though (who cooks very little), that’s my greatest failing as a cook- never mind that he can’t salt his eggs either. ‘After all’ he says, ‘You’re the cook’. Pure Market, I met Jeroen of ‘The Salt room’. I was wowed by the stunning variety of salts he had: Maldon to Himalayan and Fleur de Sel; flower salts, Hibiscus, Iranian Sapphire salt, all manners of rock salts and special rock shavers/graters. citrus salts’.
According to Thomas Keller, “The ability to salt food properly is the single most important skill in cooking.”
L&G, I nod again. For this party, I was eager to make some Matcha salt, spied at Eric’s, The Breakaway Cook and using some of my matcha which last appeared in some matcharons. Albeit failed. Oh by the way, I am thinking of trying to make macarons one more time before the year ends. Wish me luck! Some resources: How to dry your own citrus wheels, on Kitchen Butterfly Brownie salt…yes brownie salt from Lemonpi Steamy Kitchen on Making Your Own Flavored Salts A call to the new wave of ‘dressing’ food from The Washingtonian: Move Over, Flavored Oils; Finishing Salts Have Arrived! The Garden Nanny encouraging us to Do-it-yourself-gourmet-finishing-salts And I love the two salt primers from The Saltworks and Cooks Corner And finally, Suite101 has an article called ‘A ‘Salt for Every Purpose’ The recipes: 3 Finishing Salts
The guys at The Meadow say ‘A good finishing salt has unique mineral, moisture, and crystal qualities that play off your food to create more flavor, better texture, and new beauty.
Salt #1: Matcha and Lime salt The resulting salt is a vibrant green, herbaceous smelling mix. Though the colour dulls with age, the grassy, earth perfume and taste remains. Its great on eggs – boiled and fried. I think it would also work well on salads and in vinagrettes, on plain steamed/pan-fried fish and with rice. Ingredients 1 teaspoon matcha (green tea powder)1-2 dried lime wheels, broken into small bits2 tablespoons sel de gris (grey sea salt) or regular coarse sea salt How to Combine all ingredients in a spice/coffee grinder and blitz till well combined. Store in a jar, with a lid and use as desired. Salt #2: Orange and cumin salt Fragrant, scented, full of flavour is this salt – one of my favourites. Risottos, pasta salads, seafood, dips are calling out its name. I used some in my guacamole recently. I love you salt. Ingredients 2 dried orange or tangerine wheels, broken1 teaspoon cumin seeds, toasted in a dry pan2 tablespoons sel de gris (grey sea salt) or regular coarse sea salt How to Combine all ingredients in a spice/coffee grinder and blitz till well combined. Store in a jar, with a lid and use as desired. Salt #3: Persian rose petal salt I love the rose salts for the colour, a very fashionable burst of pink crystals with bits of rose petal ferrying blooming, Middle Eastern tastes. Like I said, on the truffles they contrasting flavours played off extremely well. A keeper for sure. Next stop, I’m thinking cookies of some sort but we shall see! Ingredients 2 teaspoons dried edible rose petals!/2 teaspoon vanilla powder (optional)2 tablespoons sel de gris (grey sea salt) or regular coarse sea salt How to Combine all ingredients in a spice/coffee grinder and blitz till well combined. Store in a jar, with a lid and use as desired.
Note the ingredient proportions are guides – you will be the best judge of the result. One piece of advice, you want enough flavour-to-salt ratio so you can add the result to dishes and not over salt!
—–♥♥♥♥♥—–Thank you Penny for being a gracious host. Please check out what the other guests brought to the party and see you soon.