Tag Archive: Salt

Salt Roasted Beets

Written on August 22, 2012 by in How To, Side Dish

Salt Roasted Beets

Salt is something that a lot of people don’t understand; too much can make anything a disaster, but just a touch on fruits and vegetables always helps to make them taste sweeter. When you eat something with natural sugars that’s been seasoned right, it touches more taste sensations on your tongue and you’ll enjoy it more.

Salt roasting is a technique I learned last Summer when I was interning in a restaurant. It was something that the lunch crew trusted that I couldn’t possibly screw up so I did it quite a bit whenever we got more beets in. Since then I’ve done it at home whenever I have the chance; you really can’t screw it up! Beyond the ease, I swear it makes the vegetables taste like candy.

Salt Roasted Beets Whole

This may seem like it’d be a hassle to clean up after but it’s really not. Just put the pan with the burnt salt under the sink and run hot water on it until the salt dissolves.

Salt Roasted Beets

Prep time: 10 minutes

Cook time: 1-2 hours

  • 3/4 cup coarse grain salt
  • Beets, tops trimmed and peel on

Salt Roasted Beets Collage

Method:

  1. Preheat your oven to 400 degrees.
  2. Lay the salt out in a single layer on a roasting tray.
  3. Wash the outside of the beets. If your beets are large you can cut them into quarters or leave them whole. The larger they are, the longer they’ll take to cook.
  4. Lay the beats on top of the salt and place them in the oven.
  5. Roast for 1-2 hours until you can poke a fork through the skin with some ease.
  6. Remove from the oven and begin peeling off the skin while still hot. You may want to use gloves or a towel to keep the beets from burning your hands. Brush off any remaining salt on the outside.
  7. Serve hot or chilled.

Salt Roared Beets Salad

What do you do with your beets? Well they make a good salad, for one, especially if you keep those beet greens. Vegetables roasted in salt don’t need any further seasoning so you can just pop them in your mouth.

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Salt And Pepper Pumpkin Seeds

Written on October 25, 2011 by in Snack

salt-and-pepper-pumpkin-seeds

It’s impossible for me to say “salt and pepper” without finishing it up with an “Ah, push it. Push it good.” Anyone else? No? Just me? Never mind then.

These really are good. Maybe not push-it-good, but good nonetheless.

salt-and-pepper-pumpkin-seeds-bowl

I’ve roasted a few pumpkins so far this season and every time kept the seeds. I really just want to throw them away because they feel like a hassle but why do that when you can make something delicious with them?

Salt And Pepper Pumpkin Seeds

Prep time: 10 minutes

Cook time: 50 minutes

Ingredients:

  • Seeds from 1 large pumpkin
  • 1 Tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon crushed black pepper

salt-and-pepper-pumpkin-seeds-overhead

Method:

  1. Clean and rinse the pumpkin seeds to remain any lingering pumpkin on them.
  2. Lay the seeds out and dry them on a paper towel
  3. Preheat your oven to 375 degrees
  4. Toss the seeds with the olive oil, salt, and pepper.
  5. Lay the seeds out in a single layer on a baking pan
  6. Roast until the seeds are dry and crispy, about 50 minutes depending on how wet your seeds are.
  7. Remove from the oven and let cool before touching.

salt-and-pepper-pumpkin-seeds-close-up

These are addictive on their own, but even better on a salad or mixed with popcorn for a savory snack.

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Watermelon With Sea Salt, Black Peppercorn, And Basil

Written on June 3, 2011 by in Snack

I think I could eat watermelon alone all Summer long and never get tired of it. Well, maybe watermelon and chocolate, you know, for a well-rounded diet. This takes watermelon to the next level. It’s sweet and spicy with just a small kick of flavor from the basil. As soon as I started eating from the bowl I couldn’t put it down, and I’m not even one for savory foods.

This recipe is great to use fancy seasonings like lemon pepper or smoked salt since the watermelon is so pure and really a blank canvas to flavor however you’d like.

Watermelon With Sea Salt, Black Peppercorn, and Basil

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients:

  • 1 whole seedless watermelon, cut into cubes
  • 3/4 teaspoon coarse sea salt
  • 1/2 teaspoon coarsely ground black pepper
  • 10 basil leaves, torn

Method:

  1. Cube the watermelon into bite-sized chunks.
  2. Combine the watermelon in a large bowl with the salt, pepper, and basil.
  3. Toss the ingredients together until they are evenly mixed.
  4. Serve immediately or refrigerate for a few days.

Addictive. Purely addictive. Perfect for Summer, too!

 

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How To Make Food Tastier With Just 1 Ingredient

Written on January 21, 2011 by in Highlights, How To, Recipe Round-Up

There are certain secrets to cooking. Seasoning is one of them.

My favorite way to think of seasoning is that it shouldn’t flavor the dish; instead, it should make the dish taste more like itself. Certain ingredients are really good at that, especially in the right recipes. Here’s my quick list of “secret” ingredients that you can add to any dish to make the flavor pop. Look out because the cat’s coming out of the bag.

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Salt is probably the most common seasoning. It’s also one of our taste sensations. We all salt our dinner plates but do you salt your desserts? A little bit of salt in sweets makes the flavor irresistible.

Example:

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Banana Chocolate Chip Blondies with Peanut Butter Frosting

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We all know a spoon full of sugar makes the medicine go down. But we don’t all know how good it works in savory foods. Most of the time when we’re cooking dinner, we don’t think to use sugar. Even if the flavors you’re working at aren’t sweet, a little sugar—just like a little salt—can go a long way in making savory flavors pop.

Example:

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Vegged-Out Quinoa and The Best Quinoa Dressing

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I’m always(OK, once) asked what’s the secret to making brownies taste good? Well, here’s one of them: instant coffee. The bitterness in coffee pairs really well with the bitterness in cacao and helps to make the flavor richer and deeper. Add a teaspoon of instant coffee to any brownie mix to boost the flavor.

Example:

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Outrageous Triple Chocolate Brownies

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Most of the time, none of us think of nutmeg. We use it in pies and pumpkin bread in the Fall and that’s about it. But a pinch of nutmeg with any earth flavor like chicken, potato, or greens can enhance the overall dish.

Example:

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Sautéed Spinach With Silken Tofu

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Bay Leaves are the unsung hero of great tasting beans and marinades. You never see them because they’re not edible and need to be discarded after cooking. But adding a bay leaf when cooking beans or lentils, or when marinating chicken adds a strong earthy flavor that only enhances everything that’s there.

Example:

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Mediterranean Chicken Marinade

Now I’ll open it to you: Do you have any secret ingredients that make people say “This is so good! What did you do to it?” that you’re willing to share?

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Homemade Bacon Salt®

Written on January 10, 2011 by in Uncategorized

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Let me tell you about a little seasoning called Bacon Salt®. What is it? Well, it’s name pretty much says it all: It’s salt infused with bacon that adds a smoky brininess to dishes. When I saw a recipe for Bacon Salt® in the new issue of Food Network Magazine, I about jumped off the couch to make it. I know the holidays are over, but if you made this for your friends they would be delighted, and only slightly question your sanity.

Homemade Bacon Salt®

Ingredients:

  • 6 slices of bacon
  • 1/2 cup coarse sea salt
  • <3/4 teaspoon ground peppercorn

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Preheat an oven to 350 degrees. Lay your bacon out in single strips over a cookie rack and put that in a baking tray. Bake for 20-25 minutes until the bacon is crisp and starting to blacken(It should look overcooked rather than how you’d normally eat bacon).

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Once the bacon has cooled, use a paper towel to press out any excess oil.

Transfer the bacon to a food processor and process until there are only small chunks and a paste begins to form. Add in the sea salt and ground pepper(note: whole peppercorns will not break up in the food processor) and continue to process until the salt breaks up into smaller pieces and mixes with the bacon. Transfer to an airtight jar and keep in the refrigerator when not using.

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Understandably, this isn’t for everyone. It’s not for vegetarians and it’s not kosher. But if you’re a carnivore, this is for you. Add it to baked potatoes, macaroni and cheese, seared steak—anything savory that needs a kiss of salt. Bacon truly does make it better.

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