Fleur De Sel - 1 lb
Item #: SSF101
Our Price: $21.00
 
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6 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

Spirited Cherry Chutney
Tangy cherry chutney is a great way to preserve your summer cherry harvest, especially if you have first infused them with vodka or brandy! If you haven't, don't worry - you can use fresh cherries or other stone fruit, like plums, apricots, peaches or nectarines. Just be aware that you'll have to cook the chutney longer to reduce the juicy fruit down to a thick, jam-like consistency.
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Buttermilk Ramp Biscuits
Nothing says "Country Breakfast" like fresh, hot buttermilk biscuits. As long as we're making real biscuits from scratch, why not go all the way and add some tangy ramps and crisp bits of smoked hog jowl? There is really nothing hard about making biscuits. With a little bit of practice, you can whip up a batch in 15 minutes or less (plus baking time, of course). You'll have just enough time to brew up a pot of coffee before they're ready.


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Rough Puff Pastry
Puff pastry is an incredibly versatile ingredient that every cook should have on hand. If you don't have frozen puff pastry in your freezer, don't worry - you can make it yourself.
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Porcini Stroganoff with Turkey Mini-meatballs
This recipe really highlights the fabulous flavor of the famous porcini mushroom. Good fresh porcini are hard to come by, even when they’re in season, so we use our reliable and flavorful standby, the estimable dried porcini mushroom. Not only are there plenty of plumped up porcini mushrooms in the sauce, the meatballs themselves are also brimming with robust porcini flavor & aroma. The secret ingredient? Porcini powder, made from oven-toasted dried porcini mushrooms.
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Grilled Game Hens with Oregano, Lemon, Black Pepper & Truffle Oil
One of our favorite ways to prepare game hens is by bathing them in a savory marinade with a taste that is reminiscent of the sunny Mediterranean. The classic combination of olive oil, fresh lemons, oregano and zesty black pepper is enlivened with a modest splash of truffle oil. Marinating the hens for several hours allows all these rich flavors to mingle and infuse every bit of the chicken.
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Red, White & Blue Potato Salad With Feta Cheese
Red, White & Blue Potato Salad with Feta Cheese is colorful, but it’s got more going for it than just good looks. This potato salad sparkles with the vibrant flavors of fresh lemon, mellow olive oil, tangy Dijon mustard and the briny goodness of feta cheese. It’s quite unlike the typical potato salad that is found at picnics, barbecues and cookouts across the country. The United States been called “the melting pot” where a variety of cultures have blended over the nearly two and a half centuries of its existence. How appropriate to enjoy a potato salad that recalls those multi-cultural roots by combining elements of international cuisine – potatoes from South America, vinaigrette from the Mediterranean, feta cheese from Eastern Europe – into one harmonious convergence of flavor!
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Country-style Pork Ribs with Chipotle-Cherry Barbecue Sauce
Smokey. Spicy. Sweet. Fruity. Flavorful. Chipotle-cherry barbecue sauce blends a rainbow of rich, earthy flavors into one mouthwatering, sweat-inducing, tastebud-tingling package. Perhaps you’ve bought cherry or other fruit-based barbecue sauces before, maybe even liked them. This homemade version blasts them all out of the water. It’s not difficult to make, either. It does take a little bit of work, but it’s worth every bit of it.
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Grilled Mustard-Marmalade Glazed Chicken Wings
The glaze used here is pretty simple: mustard and marmalade, plus a few other ingredients. Any good quality mustard, from stone-ground to classic Dijon, will work – as long as it isn’t that bright yellow stuff. We used one of our new favorites, Founders Centenniel IPA Honey Mustard. It’s already got a subtle hint of honey with a mild hoppy bite from the Founders Brewing Co. India Pale Ale used to make it.
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Cod a l’Anglaise with Ramp Butter
One of our favorite ways to spread the flavor of ramps across a wide array of dishes is by the use of a ramp-infused compound butter. It’s easy to make, even easier to use and keeps for weeks in the refrigerator (months, in the freezer). Ramp butter’s amazing flavor is wonderful when smeared on breads and biscuits or dolloped on potatoes and pasta, but it makes an even better sauce as it melts over crisp-fried fish fillets prepared à l’anglaise. True to the definition of the phrase “à l’anglaise,” this is a dish made simply and presented with a sauce of melted butter. We say “simply wonderful.”
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Honey Mustard & Beer Braised Chicken
This recipe for Honey Mustard & Beer Braised Chicken is inspired, at least in part, by two very traditional, but very different dishes of European heritage; Carbonnade à la Flamande and Lapin à la Moutarde. Carbonnade à la Flamande is a traditional Belgian sweet-sour beef and onion stew made with beer and seasoned with thyme, bay and mustard. Carbonnade à la Flamande is usually made with a hearty Belgian or brown ale, but we’ve used a medium-bodied ale instead which won’t overwhelm the dish and which also pairs very nicely with the tang of mustard. Lapin à la moutarde, or rabbit with mustard, is a French Provencal country classic with many variations; every cook has their own take on it. Most recipes include white wine, but since we’re using a beer-based mustard, it seemed appropriate to use beer instead.
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Grilled Salmon Tacos with Mango-Avocado Salsa
Try these healthy, quick and easy fish tacos that the entire family will love, made with smoky-spicy grilled salmon, zesty mango-avocado salsa and low-fat lime mayonnaise. We used salmon steaks because we like the juicy texture and flavor that you get from keeping the skin and bones on the fish, but you can just as easily use skinless, boneless fillets.
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Porcini-Onion Soup with Jarlsberg Croutons
One look will tell you that this soup is first cousin to the world famous classic, French onion soup. But look more closely (and take a whiff of the heady aroma), and some differences quickly become apparent. Most noticeable is the addition of dried porcini mushrooms, which contribute a profound depth of rich flavor to this soup.
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Real Hot Chocolate, From Scratch
Our recipe for hot chocolate includes three ingredients that subtly enhance the natural flavors of chocolate: chile pepper, vanilla and cinnamon. You can vary the amounts according to your personal taste, or even omit them altogether. Hot chocolate brewed from minimally processed chocolate liquor delivers all of the complex flavors derived from whole cocoa beans. “Chocolate liquor” is the term used for the thick paste that results when whole cocoa beans are fermented, roasted, crushed into ‘nibs,’ and lastly, finely ground. All real chocolate begins with this raw ingredient. This chocolate liquor (also called chocolate mass or paste) consists of 100% cacao – both the cocoa solids and rich, oily cocoa butter. Heavily processed, mass produced cocoa powders just can’t compare with the real thing.
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Fire-Roasted Carrots with Mint & Balsamic Cream
Is it just our imagination, or did the fresh mint somehow tease out even more of the complex notes from the balsamic cream? There’s only one way to find out. Make this simple, yet enormously flavorful recipe yourself.
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French Fries, Done Right
While Kennebecs are outstanding all-purpose potatoes, they are absolutely perfect for French fries and potato chips. With flesh that is firm and low in moisture, French fries made with Kennebec potatoes won’t become limp and soggy. Just the right amount of starchiness makes them brown up beautifully with an exceptional flavor that is both warm and nutty. The second requirement for the best French fries is the 2-step cooking method described in the recipe that follows. You may be tempted to try a shortcut and do it in one step, but they just won’t be as good. PS – One more thing – if you want to make the absolutely best, most over-the-top French fries ever, try cooking them in pure rendered duck fat (as we did). Your life will never be the same.
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Shishito Chile Relleno Casserole
East meets Southwest! If you like chile rellenos, but hate all the bother of making them, try this easy casserole version. The big flavor of tiny shishito peppers couldn’t be better in this twist on the Mexican classic. Enjoy hot from the oven or at room temperature, it’s even better the next day.
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Shishito Pepper Tempura
This is one of our all-time favorite ways to prepare tasty little shishito peppers. These crisp tempura-fried nuggets of goodness are at their best when they’re just out of the oil. Eat them as soon as they’re cool enough to pop into you mouth. The Ponzu dipping sauce is very easy to make.
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Rustic Sausage and Mushroom Bread
Hearty sausage and mushroom-filled bread makes entertaining easy, wherever you are. Whether you’re packing up a picnic or simply hanging out at home, this delicious, no-fuss loaf requires no additional preparation once it’s baked. Just slice and enjoy! We’ve adapted a classic Italian holiday favorite that can be enjoyed any time of the year. There’s no need to assemble a sloppy sandwich when you make this loaf, which combines both bread and filling into one easy-to-enjoy package. The recipe scales up easily, so doubling the ingredients to make two loaves (as we did) is simple, giving one loaf to enjoy now and one to share – or to save for later!
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Luscious Pear-Maple Syrup Pie
Pears are less acidic, milder in flavor and more tender in texture than apples. But that gently sweet flavor has earned the pear its place in the pie pantheon. The pear is a companionable fruit, getting along well with other assertive flavors such as pepper, ginger, lemon and – wait for it – maple syrup. When choosing a pear for baking, select a pear variety that is sweet, firm and crisp and non-gritty in texture, like Bosc, Forelle, Seckel or Comice.
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Pork Belly, Hungarian-style
Pork fat has only about one-fourth the saturated fat and more than twice the monounsaturated fat as butter. It’s very high in Vitamin D and is also low in omega-6 fatty acids, known to promote inflammation; and if your pork comes from free-range pigs that eat greens, not grains, it will have higher levels of omega-3 fatty acids. The bottom line? Relax and enjoy this, and other traditional pork delicacies, in moderation. You’ll be glad you did.
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Malfatti with Wild Mushroom & Truffle Sauce
Small, soft dumplings of one kind or another have held an important place in Italian cuisine for a long, long time. There are many regional variations; gnocchi, gnudi, cavatielli and malloredus to name but a few. Our version is quite simple, comprised mainly of ricotta cheese and eggs, with a little finely grated parmesan cheese and fresh parsley and just enough flour to help hold everything together. This recipe is meant to be a guideline, but there is plenty of room for experimentation. Cooking should be fun, so feel free to use your imagination and creativity and make this wonderful dish your own.
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Chanterelle Confit
The chanterelle mushroom, the “Queen of the Forest,” whose delicate, fruity, yet spicy flavor is so-well suited to many dishes, seemed to be an ideal candidate for the confit method. With some experimentation, the following recipe slowly evolved. It’s wonderful on its own as a spread for crusty rustic breads, as an ingredient in sauces, as a filling for stuffed pork chops and chicken breasts, turnovers and ravioli.
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Crispy Chanterelle Confit Turnovers
An innovative to use the amazingly delicious preserved mushroom condiment, Chanterelle confit. Perfect for appetizers or canapes for a cocktail party or as an appetizer. Store-bought egg roll or wonton wrappers make this a quick and easy recipe, especially if you have made the confit earlier.
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‘Lagrimas del Sol’ Hot Chile Sauce
We used a mixture of the “Garcia chiles,” which we got from our friend, John, and bright red ‘Cowhorn’ chiles, a thick-walled Cayenne-type which is said to be the largest of the hot chiles. The flavors and colors blended beautifully into a golden orange-yellow sauce which we dubbed “Lagrimas del Sol” (Tears of the Sun). It’s so good and so hot that it will literally make you cry – but in a good way.
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Turnip Kimchi
Kimchi is widely considered to be a very healthful food, as it is primarily made from vegetables, is high in fiber and low in calories. According to some sources, one serving also provides up to 80% of the daily recommended amount of vitamin C and carotene. In addition, most types of kimchi contain onions, garlic, and peppers, all of which contain natural compounds that are believed to promote good health. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron and contains a number of bacteria that are beneficial to healthy digestion.
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Bamboo Rice Coconut Pudding
Rice pudding is the very definition of ‘comfort food.’ It really doesn’t get any more basic than this. The pudding itself is made of only 5 ingredients, most of which you probably already have in your pantry. Our version was inspired by the Thai classic, Mango Sticky Rice, but rice pudding is a concept that is truly international and every culture has a version all its own. You don’t have to use bamboo rice, of course, but we really like it in this recipe. Not only is it a glutinous, short grain rice (perfect for rice pudding!), but it’s also very tasty and the delicate celadon-green color is exceptionally attractive.
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Pomegranate-Glazed Cornish Game Hens with Black Garlic Butter
The unique qualities of Black garlic are the result when whole garlic heads are fermented under heat for several months. The flavor of black garlic can be difficult to describe – slightly sweet, with subtle hints of licorice and fennel, with subdued, but distinctive, true garlic flavor intact. It’s chewy-gooey texture is reminiscent of sun-dried tomatoes or cured olives. Black garlic’s subtly sweet and complex flavor goes beautifully with the fruity tang of Pomegranate Molasses and roasted root vegetables in this new recipe. After a little experimentation, we came up with this variation on a classic roasted game hen that is succulent and amazingly delicious. While you’re at it, make up a little extra of the black garlic butter described in the recipe. It’s great on just about everything – toasted baguette rounds, baked potatoes or simply dolloped onto grilled steaks, chicken breasts, fish or vegetables.
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