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Fleur De Sel - 1 lb
Item #: SSF101
Our Price: $21.00
 
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14 units available

Description 

The taste of Fleur de Sel is the complex balance of the sea and her minerals with small flaky crystals, a naturally moist texture and a slight grey /pink cast. It is used to finish a dish rather than as a cooking ingredient for say pasta water. It is a natural complement to fresh raw vegetables, salads, or grilled meats. A truly fulfilling moment is fresh trimmed radishes dipped in Fleur de Sel and served with sweet butter and sliced baguette.

 

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Recipes

Fleur de Sel Caramels
Why add salt to already delicious caramel? Good sea salt like fleur de sel, wakes up the flavor and just makes it, well, more "caramelly." Salt tempers the sweetness, making the flavor rich and round, with deep toasty notes and a long, lingering, delicious finish.


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Pork Medallions with Balsamic-Honey Glaze
The mouth-watering smell of this pork tenderloin cooking on the grill is simply impossible to resist. Be sure to make extra...it tastes delicious chilled, sliced and on sandwiches.
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Chipotle Chili Pepper Rub
Rub on beef roasts or steaks before barbecuing or oven-roasting them. So few ingredients yet it brings out some big flavors.
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Lavender Salt
Homemade lavender salt has a refreshing, herbal aroma and flavor that is superb with vegetables, potatoes, meats, poultry and seafood.
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Morel and Truffle Gratinee
It's difficult to improve on the taste of morels. Many of the world's best chefs insist that they're most delicious when sautéed in butter with salt and pepper. They have a delicate, subtle flavor that can easily get lost when combined with other ingredients, but it's always nice to try something different.
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Mushroom Casserole
This recipe makes an unusual side dish, or an excellent vegetarian main course. It's rich and creamy, with simple seasonings that don't interfere with the wonderful taste of the mushrooms.
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Pork Tenderloins Stuffed with Chanterelles
Pork tenderloins are flavorful, inexpensive, versatile, and a breeze to cook on the grill in the summer, or in the oven during the rest of the year. Experiment with different mushrooms for variety.
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Potstickers with Ponzu Dipping Sauce
When you make pot stickers for an appetizer, you may want to consider doubling or tripling the recipe. This recipe makes two dozen, and they won't last long.

They're bite-sized and they're delicious - especially when dipped in Ponzu Sauce!

Hint: You can always buy bottled Ponzu Sauce, but personally, I like to make my own. You can definitely taste the difference. See recipe in the Earthy Delights recipe file.
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Sautéed Fiddleheads with Morel Mushrooms
Simple to prepare, yet brings out the best in all flavors. The rich, earthy flavor of fresh morels is enhanced by green, fresh ferns and shallots. Use as appetizer or a side dish.
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Stuffed Morel Mushrooms II
This is a superb and very special way to enjoy morels. Perfect for a special occasion.
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White Asparagus & Roasted Mushroom Salad
This is a particularly excellent recipe because it is so versatile and mixes several unusual flavors. Arugula has a peppery flavor that mixes with the asparagus, the mushrooms, and the garlic to create a dream salad. This is not a difficult recipe. It takes only minutes to put together and it makes a spectacular first course, or a side dish to an elegant dinner.
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White Asparagus with Truffle Vinaigrette
Baby white asparagus is succulent and tender and lends itself to being treated like royalty, with truffles and walnut oil! This elegant preparation is extremely simple but is perfect as a salad or side dish.
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White Truffle Cream II
A quick variation on white truffle cream using cultivated mushrooms to add depth of flavor and substance. Use over pasta, potatoes, meats, poultry, seafoods. Use any mushrooms you may have on hand. A versatile recipe to have in your repertoire, especially for unexpected guests!
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Mushroom Bolognese
A classic Bolognese sauce is one of the big, heavy sauces, filled with meat. It is a long-cooking sauce that needs a slow simmering to tenderize the meat and transfer the flavor to the sauce.

This version, however, using mushrooms, cooks in less than a third of the time without compromising the intense flavor. You can be creative and use any mushrooms you wish, especially the ones you pick yourself!
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Morels and Ramps in Phyllo
Morels and ramps - what is more evocative of spring?
These two spring-time delicacies pair wonderfully in this recipe inspired by the famous Greek spinach dish, Spanakopita. Meltingly crisp layers of buttery pastry give way to the distinctive earthy flavors of morels and ramps. If you use early spring ramps as we suggest, you can use all the greens, right up to the tip.
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Zucchini Stuffed with Morels, Ramps & Pine Nuts
This is a superb appetizer, or side dish, not difficult, but probably something your guests haven't tried anywhere else. This dish is delicious, and very unusual yet elegant. This recipe yields about 30 rounds. Don't count on leftovers.
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Spaghetti with Creamy Tomato & Black Garlic Sauce
This fabulous recipe was submitted by Diane Nemitz during our recent Black Garlic recipe contest. While this recipe didn't take the prize, we think you'll find this simple, but richly flavored dish to be a winner too.
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Fettuccine with Morels
Though many people like their morel mushrooms sautéed and served with toast, there's another entire camp of 'shroomers who love the undeniably delightful experience of enjoying them with pasta. Pasta is a natural background for fine quality mushrooms, and morels pair excellently with fettuccine.
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Italian Sausage Soup or Pasta
This versatile recipe adapts itself to either a hearty soup or an elegant pasta course with very little trouble.
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Pasta alla Carbonara with Ramps
It seems that trendy restaurants are constantly "re-discovering" new ingredients that are actually very old traditional foods. Hog jowl (guanciale in Italian), a bacon-like cured pork, is one such "hot" ingredient. Old timers have never forgotten about them and have relished their rich layers of flavor and texture for generations. It's only fitting that we pair them up with ramps, another old-time country food, in this updated version of the Italian classic, Pasta alla Carbonara.

As with most Italian pasta dishes, there is relatively little sauce. The eggs are added to the sauce raw, and cook with the heat of the pasta itself, forming a coating on the noodles, with chewy nuggets of hog jowl scattered among them.
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Bacon-Wrapped Tenderloin with Mushroom Risotto
Remember to allow at least 40 to 50 minutes for the risotto to cook. Charlie Trotter suggests partially cooking the risotto earlier in the day, using only three-quarters of the mushroom stock. Refrigerate it in the pan, then just prior to serving, return the pan to the heat. Add the remaining mushroom stock in ¼ cup additions and continue with the recipe as directed. This recipe is from Charlie Trotter's book "Charlie Trotter Cooks at Home" published by the Ten Speed Press.
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Filet of Beef Tournelle
This recipe starts with a basic steak, but adds some real flair with an interesting combination of ingredients and an altogether different presentation. It's one of those "magical combination" dishes: it isn't difficult to make, but it creates a spectacular impression. Use only very fine quality tenderloins for this dish, and be sure to stick with tender, fingerling potatoes. And one more thing, the recipe calls for 1/2 cup of Madeira... use the real thing. Just add candlelight for a romantic dinner.
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Lamb with Rosemary, Cherries & Wine
Lamb is an elegant alternative to the usual meat fare and its delicate flavor and natural tenderness make it ideal for cooking fairly quickly. The flavor of the lamb is enhanced by the rosemary and intensified by adding the sweet cherries and red wine.
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Pan-seared Steak with Herbes de Provence
If it's raining or it's winter and grilling is not in the cards, this is a delicious alternative, which is a classic recipe.
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Pork Satay
The classic Thai-style of grilling small pieces of pork. The fragrance alone beckons to your senses. A perfect meal that can be prepared ahead of time and cooked quickly, leaving you time to spend with your guests instead of in the kitchen. You can cut the marinating time to suit your schedule, it will still taste delicious.
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Roast Beef Tenderloin with Mushroom Ragout
A tenderloin made extra special with the addition of fresh wild mushroom. Like being in heaven here on earth!
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Short Ribs Braised with Onions & Stout
Short ribs are very meaty and very tasty. They're perfectly suited to a long, slow braise. This recipe, based on the Belgian classic "Carbonnade à la Flamande" concentrates on three ingredients - beef, beer and onions.

The result?
Tender, succulent ribs bathed in a deep, rich & flavorful broth. Now that's rib-sticking, comfort food!
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Spanish Stew
A spicy, aromatic, ingredient-filled stew. The result is memorable and satisfying. Feel free to experiment and to add more or less of anything according to your fancy. This recipe will serve 4-6.
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Tenderloins Forestiere
Slicing the beef tenderloin before cooking lets it do so quickly. The wild mushroom-ramp sauce adds some rich, rustic flavors to the meat.
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Veal Scaloppini with Fresh Morels and Marsala
While veal is a popular meat to serve with this dish, some people prefer to substitute chicken or low fat turkey breasts. They're less expensive and leaner. The word "scaloppini" is a reference to the way in which the meat is sliced - very thin and across the grain so that it'll be extra tender. The wild leeks,or Ramps, have an extra "edge" which goes nicely with this mild dish.
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Wild Mushroom & Veal Terrine with Pepper Coulis
Above all else, remember that this dish must be made a day ahead of time. A well made terrine is a fine experience to have - these flavors have been thoroughly combined with one another until they're barely distinguishable. What emerges is another flavor altogether, a combination of all the ingredients that makes a brand new "taste experience." This "taste experience" is only enhanced by the fact that the flavors have been permitted to sit undisturbed overnight - settling in and blending until you have a truly fine creation.
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Caramelized Wild Leeks (Ramps)
In the south, ramp season begins in early Spring,
just after the ground begins to warm. The first ramps of the year are young and tender with a slender bulb, barely the size of scallions. As the season progresses, the harvest moves north, where allium tricoccum is better known as the "wild leek." By mid-June, the green leaves have yellowed and fallen away and the bulb swells and mellows in flavor.
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