Maldon Sea Salt - 8.5 oz
Item #: SSM101
Our Price: $9.50
 
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Description 

 

Maldon Sea Salt is world renowned for its quality, texture and unsurpassed flavor. 100% natural Maldon Sea Salt is characterized by the soft, flaky pyramid-shaped crystals that give it a distinctively pronounced clean, salty taste.

Maldon Sea Salt is ideal for cooking or table use - its clean, fresh taste enhances the natural flavor of food. In fact, its pronounced salt taste means that less is required, an advantage for those who wish to reduce their salt intake.

The Maldon Crystal Salt Company, based in Maldon, Essex, England is a family business, run by generations of salt makers since 1882.

Ingredients: Pure Crystal Sea Salt with no additives

 

Product of Great Britain

 

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Recipes

Morel Rarebit II
This version of "rarebit" is a little closer to the traditional version from the UK. It's made with a little dark beer for the classic flavor, but we think it's made even better by the addition of morel mushrooms. Like our other version, this recipe also uses only a couple ounces of fresh morels, but you can certainly add more if you want. We always do.
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Morel Sauce II
This is a versatile sauce that can be used creatively with many recipes. For example, it's excellent served with risotto, and spectacular with mashed potatoes. For a gourmet treat, add a tablespoon of truffle oil to your potatoes before mashing them.
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Morel and Fiddlehead Fern Ragout
This is a recipe that's been adapted from one by Emeril Lagasse. It's beauty and simplicity is inspired, whether served for a formal dinner or on the patio. A true Taste of Spring!
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Morel and Ramp Crostini
This is a simple and delicious appetizer. It calls for a generous ½ cup of ramps. If you want a more mildly flavored dish, cut the ramps back to ¼ cup or so. You may want to experiment until you've found the combination just right for you. This appetizer may be served warm or at room temperature. May also be served as a side dish.
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Mushroom Bread Pudding
This is another one of those wonderfully hearty side dishes that can double as a main vegetarian course. This recipe will yield 20 small puddings, so cut the recipe in half if you don't have a crowd.
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Mushroom Salad with Frisee & Hazelnuts
Combining a few kinds of fresh exotic mushrooms for use in this recipe makes for a unique, refreshing salad.
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Passatelli with White Truffles
"Passatelli asciutti con tartufo bianco"

This classic dish is typical of the light cooking of the region of Romagna. So called because the dough is "passed" through a special device that looks like a slotted spoon with two handles. A memorable taste experience!
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Pasta with Chanterelles
Chanterelles add a new twist on the classic mushroom pasta. Versatile recipe that is fast and absolutely delicious.
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Pinot Noir, Chanterelle, and Fresh Truffle Sauce
This sauce is wonderful in very small quantities drizzled over a tenderloin steak that's been cooked until rare over a charcoal fire. By taking the small amount of time necessary to prepare this sauce, you can transform an ordinary steak dinner into an elegant gourmet experience.
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Potato and Mushroom Gratin
A mouth-watering twist to a comfort food we are all familiar with. Add chanterelles and Asiago cheese for a tummy-warming treat.
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Really Wild Mushroom Soup
This is a fabulous, elegant soup made with a variety of mushrooms. Try it with an assortment of cheeses and crackers. This recipe is adapted from one by Chef Charles Dale, and serves six.

Remember, when washing the mushrooms, make it quick. Soaking the mushrooms in water will diminish their flavor.
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Spaghetti with Morel Mushrooms and Asparagus
Wild mushroom and asparagus pasta with pine-nuts and herbs...truly a fruits-of-the-earth dish.
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Stir Fried Snap Peas & Exotic Mushrooms
The bright green and crisp, fresh flavor of the sugar snap pea will liven up any meal. This simple style is complementary to just about any main course, in fact it's so delicious it can be eaten as a meal.
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Truffle Pasta
Truffles turn an ordinary, easy to make pasta into a luxurious experience.
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Truffle Risotto
A dish for a special occasion that will guarantee some swooning at the dinner table! Simple yet heavenly.
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Warm Chanterelle and Blue Cheese Salad
This unusual warm salad makes the most of a few key ingredients to achieve a wonderful medley of flavors and textures.

The fruity, mellow flavor of fresh chanterelles makes an excellent counterpoint to the salty tang of good blue cheese. Nutty sherry vinegar and a buttery olive oil add their own notes. A salad to be savored!

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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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Wild Mushroom Salad with Black Walnut Mustard Dressing
The aromatic black walnuts, with their distinctive flavor are a magic companion to the earthy mushrooms. An unusual salad made extra special with flavors of honey, bitter greens, lemon...an extravaganza of flavors that are unforgettable.

This recipe is adapted from one by the Chef John Ash.
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Wild Rice & Chanterelle Salad with Dried Cherries
A salad filled with tasty morsels and crunchy tidbits that is elegant and visually pleasing. It takes a few extra steps but the result is magnificent and unforgettable!
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Angel Hair Pasta with Black Truffles
There is nothing quite like a fresh truffle. It has a wild, earthy flavor which is at its best when seasoned sparingly and served with neutral flavors. Truffles are rare. For this reason, too, they bring something exotic and special to your table. This recipe is adapted from one by Emeril Lagasse. The secret to it is very simple seasonings.
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Sautéed Spinach with Dried Shiitakes and Shallots
Using dried shiitakes only intensifies their flavor, which in turn is enhanced by the dark green flavor of spinach. The exotic dance of flavors belies the ease of preparation.
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Wild Rice Stuffing with Mushrooms
This is a wonderful, traditional stuffing to serve for an elegant Thanksgiving dinner. Not only is it a change from the routine bread stuffing, but wild rice has a delicious nutty flavor that goes perfectly with turkey. The mushrooms add that woodsy, earthy flavor that complements the turkey and the wild rice, making this an unforgetable and delicious meal.
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Spaghettini al Beurre with Fresh Truffles
Fresh, firm truffles, thinly shaved over warm pasta are a true joy to the senses. Their pleasing aroma and subtle nuances of flavor are released by the gentle warmth of freshly cooked pasta.
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Artichokes & Lobster with Angel Hair Pasta
This is pasta like you've never had it before. The mint, hot chili and the wine will keep you guessing about exactly what it is that you're tasting. A piquant tomato sauce and the artichokes are perfect foils to morsels of sweet lobster meat, and the colorful presentation is appealing to the eye.
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Chestnut Ravioli with Bacon and Sage Brown Butter
The chestnut has a rich but mild flavor. It goes wonderfully with the spicy redolence of bacon, onion, and garlic. Add some chopped apple and wrap it in pasta and what you have is a brand new combination of flavors.

Using won ton wrappers cuts the time of preparation, to make this doable at short notice. Ready-to-eat chestnuts make this even easier!
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Fettuccine with Morels and Breast of Pheasant
This is a truly memorable Celebration of Spring - perfect for a special occasion, and not intricate.

Pheasant is a very fine-grained and lean poultry with a mild flavor that goes exceptionally well with the other wild ingredients. If you can't find pheasant, substitute chicken.
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Morel Mushroom Ravioli
Trying the parsleyed ravioli dough version, really makes this an exceptional dish! This version may be applied to any shape of pasta that you make fresh and will make an impact visually, as well as to your taste buds.
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Orzo with Shrimp, Tomato Sauce, and Feta Cheese
A rustic, comfort food that is easy to prepare and extremely versatile. The hot orzo softens the bits of Feta cheese to a creamy consistency, making the combination especially appealing when served warm. But it's good at room temperature too, for those hot summer days...and nights.

Try substituting goat cheese for Feta, or green olives for the Kalamatas, adjust the amount of chile peppers to suit your taste.

This recipe is adapted from Gourmet Magazine.
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Penne with Roasted Tomato and Garlic
This rustic pasta is a vegetarian's delight. Oven roasting the tomatoes adds a heartiness to the sauce, despite the small amount of ingredients in it.
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The Woodcutter's Wife's Pasta
The Italian translation is "Maccheroncini allo Boscaiuola," but in any language this dish is succulent and saturated with provocative, musky flavors.

Presumably, woodcutters found wild mushrooms in the forest, and their wives obviously knew what to do with them! This dish is simple to prepare and very easy to eat.
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Beef Tenderloin Steaks Stuffed with Morels
A new twist on a classic recipe. Using dried morels adds a dusky, smoky, earthy note to the rich flavors of the beef. Simple to make yet tastes gourmet.
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Beef Tenderloin with Wine Sauce
A sophisticated version of a comfort dish. If you want a stronger flavor to your sauce, add additional amounts of the beef stock. If you want to take away some of the flavor's "edge," then add a heaping teaspoon of sour cream and whisk it in vigorously.
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Breast of Veal with Hedgehog Mushrooms
The name of this fascinating mushroom comes from the small, toothlike projections under the cap where, in other mushrooms, the gills are found. They can be found in groups under conifers or hardwoods, or, depending on the area of the country, around rhododendron bushes. They have been described by some as having a mild chanterelle flavor.
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Grilled Pork Chops with Peach Glaze
This dish is elegant and delicious, and a refreshing change from traditional, rich barbecue sauces. An important issue to keep in mind here is that both the rub and the sauce contain sugar, which may burn while on the grill. Build your coals so that there's a "cool side" to the grill. If the sugar starts to burn, move your chops to the cool side.
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Hickory Glazed Pork Loin
A good roast pork loin is one of the tenderest, most flavorful cuts of pork. This simple recipe yields a succulent roast that is tender, moist and packed with flavor. The addition of hickory syrup to the marinade adds a subtle dimension and a scintillating flavor.
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Short Ribs in Ancho Chile Sauce
A hearty short rib stew with a punch! Using the dried individual chiles and preparing them yourself makes a huge difference in flavor, which can be addictive.
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Sirloin Salad with Dried Cherries & Blue Cheese
The dried cherries, pine nuts and blue cheese are a surprising combination that works together well with the red meat and fresh greens.
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Veal Rolls with Wild Mushrooms, Lemon and Garli
The delicate flavor and fine texture of the veal is only enhanced by the nutty flavor of the chanterelles. The tomato sauce adds a nice counterpoint to this rustic dish..
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Venison with Currants and Chanterelles
This recipe calls for some wonderful wild flavors that sing Autumn. The mushrooms, venison, currants, and the red wine blend perfectly to create a dish with a distinctive wild edge. If you want a slightly sweeter sauce, substitute the fresh currants for 1 cup of lingonberry jelly, or wild autumn berry preserves.
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Green Beans with Chanterelles
In this recipe, the delicate flavors of fragrant chanterelle mushrooms and tender, young green beans are well-matched. Toasted hazelnuts and a splash of dry sherry add a mellow, nutty note.
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Scrambled Eggs With Ramps
Here's one of the more traditional ways of preparing ramps that adheres to the principle of "less is more." Nothing fancy - just a few simple ingredients of good quality.

Find farm-fresh eggs and real smoked bacon if you can - you won't regret it.
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Artichoke and Potato Truffade
This is a recipe adapted from chef Dean Fearing. It isn't difficult to prepare, but it requires exceptionally fine quality ingredients. The baby artichokes should be especially tender.
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Balsamic Roasted Carrots
This recipe is adapted from one in Gourmet Magazine. It is a simple variation on caramelized carrots with sugar. The Balsamic vinegar adds a delicate tart note to the sweetness.
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Beets Sumac
Sumac is tart and aromatic, with pine, woodsy and citrus notes. Used in savory dishes in the Mid-East and North Africa. Beets sumac is delicious either as a side dish or as a salad.
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Braised Chestnuts
This simple dish is unusual, delicious, and the perfect accompaniment to almost any Autumn entrée. Use fresh or frozen chestnuts - either will work just fine. Perfect with a turkey or with any kind of roast. Braised chestnuts can even be adapted for a vegetarian menu simply by using vegetable stock instead of chicken stock.
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Chanterelles Printanier
Printanier is French for "made or dressed with diced Spring vegetables". Bring a little Spring to your table when fresh Chanterelles are available. This easy recipe is truly refreshing and pairs well with just about any main course.
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Chestnuts Simmered in Butter
The basic recipe for cooking and peeling chestnuts. A springboard to other delicious dishes. A must in every cook's repertoire.
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Chestnuts and Brussels Sprouts
This is a variation on a classic Italian recipe, although they like to roast them. Boiling them produces a softer chestnut that goes well with the Brussels sprouts. Chestnuts go very well with pork, turkey and goose.

Using ready-to-eat chestnuts, cuts the cooking time significantly, which allows you to have this on the table quickly.
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Fiddlehead, Wild Mushroom and Ramp Frittata
A stylish and delicious way to use our "Spring Trio", fresh wild mushrooms, fiddlehead ferns and ramps (wild leeks). The flavors all co-mingle into a dance of Spring. An easy to prepare frittata that is elegant and flavorful!
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Jasmine Rice with Crispy Shallots & Celery Root
A delicious way to enhance rice for a change of pace from the usual plain side dish. This delicious recipe is adapted from Gourmet Magazine.
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Paprika Roasted Potatoes
This simple recipe is adapted from B. Smith's Entertaining and Cooking for Friends. Try them at room temperature, hot or even chilled. Either way, they are delicious.
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Ramps Piquant
The recipe is basically a flavor explosion emphasized by texture. Not subtle, this is a wonderful way to add interest and depth to an otherwise "not-particularly-interesting" meal. For example, regular every day pork chops become a gourmet experience when served with ramps piquant. Use this recipe to dress up ordinary things and turn them into an adventure for your palate.

Vaguely reminiscent of rarebit without the beer.
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Ramps with Bacon and Hard-Cooked Eggs
Fast and easy appetizer or side dish elevated to gourmet status! Ramps and artisinal bacon, go together like a wine and cheese!
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Roasted Masala Potatoes
A classic potato curry dish that is easy to make and compliments just about anything. Using the fingerling potatoes adds a little elegance to this rustic dish.
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Sautéed Baby Artichokes
The baby artichokes are a sophisticated first course, or side dish for any dinner party. Easy to make and a joy to eat.
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Sautéed Ramps with Apple Smoked Bacon
In Appalachia, where they are highly revered, ramps are often fried with "taters" in bacon grease or scrambled with eggs and are usually served with bacon, beans, coleslaw and cornbread. But there are literally hundreds of ways to cook ramps and many recipes are easily adapted to accommodate the powerful flavor and aroma of this wild member of the onion family.

This recipe makes four servings - less, if you're a real ramp fanatic.
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Wild Rice Stuffing with Chestnuts
Don't wait for Thanksgiving to make this excellent stuffing. You can enjoy it as a side dish any time of year, especially if you use the ready-to eat chestnuts or even the frozen ones.
Wild rice has a nice chewy texture and is very flavorful compared to its domesticated counterparts. The addition of fresh chestnuts enhances the earthy flavor of the wild rice, adding a little mystery.

This recipe will make approximately enough for a 14-16 pound turkey.
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Crystallized Ginger
Making your own crystallized ginger is easy, and it makes a nice gift.The combination of granulated sugar and the golden lumps of Chinese yellow rock sugar (available at most Asian markets), results in an unusually full-flavored, soft-textured candy with a golden hue. Using all granulated sugar, however, is perfectly acceptable.


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Michigan Cherry Cobbler
There are as many cobbler recipes out there as there are good cooks. We think this one is easy to make and twice as easy to eat.
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Hearty Country Pâté
A rustic and hearty country pâté provides a true taste of regional France and is perfect as an appetizer, or, with a simple salad, a light meal.

This pâté may not be everyday fare, but it makes the perfect starter for special occasions. Don't be intimidated at the thought of making pâté; it's easier than you might think and the ingredients are all readily available.

This recipe makes two generously-sized loaves of pâté, but don't worry about making too much - it freezes well and can be stored for several months, ready to be rolled out on short notice.
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Truffle "Potato Chips"
The ultimate potato chip! When you really want to go over the top, this is the chip of choice. Scatter a few of these alongside a gourmet sub, atop a piece of perfectly grilled fish or a sizzling steak, or stick a few into the top of a mound of fluffy mashed potatoes as an eye-catching unexpected garnish. Guaranteed to make heads turn and eyes roll!
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Cuitlacoche Quesadillas
Cuitlacoche, also spelled Huitlacoche, is a parasite that grows on corn, also known as corn smut. But don't let that deter you from trying it. People have been eating it since the time of the Aztecs.

Once cooked, it develops a sweet, savory, woody flavor, thanks to vanillin and glucose. It tastes almost like a cross between corn and mushrooms.
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Grilled Chicken Wings with Two Thai Sauces
This irresistible appetizer comes to us from the July 1999 issue of Gourmet. This is what we smelled cooking on the deck when we came up from the beach, and I can assure you that there are some appetizers that it's worth ruining your dinner for. When you make these, make a lot of them. They fly off the plate!
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Morel Mushroom Tart
This is a spectacular "bring the house down" appetizer that can also be served as an entree. Either way, it's uniquely memorable. You can really simplify things if you purchase an excellent quality prepared dough.
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Scotch Eggs
Scotch eggs are a hearty, traditional snack or meal in the British Isles. These delicious morsels, best when served at room temperature, make quintessential pub or picnic fare. These fragrant, spiced sausage-covered eggs are a meal in themselves when served with a salad, cheese, tomatoes, chutney and a pint of good beer.
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Tamago (Japanese Sweet Omelet)
In Japan, this traditional rolled omelet is indispensable at sushi restaurants as well as in lunchboxes. The eggs are cooked in a thin layer in a rectangular skillet, and then rolled to one edge of the skillet. Another thin egg layer is cooked in the same skillet, and this layer is then rolled up with the first. Other traditional ways include rolling up different ingredients inside, such as cooked spinach, sea urchin (uni), grilled, flavored eel (unagi no kababyaki) or crab meat.

In our version, we use a round skillet with excellent results.
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Arroz con Pollo
Arroz con Pollo (chicken with rice) is a true classic of Latin American cuisine. Although every cook has a favorite version, the main ingredients - rice, chicken, peppers and saffron - remain the same.
South of the border comfort food at its finest!
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Sautéed Chicken Breasts with White Truffles
An easy preparation that belies its elegant flavor. Deglazed with white wine, dressed with a tender, succulent slice of ham, then topped off with truffles. This recipe is adapted from one by Mario Batali, who knows how to treat a chicken.
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Chicken Escabeche
A delicious chilled chicken dish for those hot summer days. This is a simple version of the classic, more complex concoction, which makes it much easier to prepare. It is a basic recipe on which to build to suit your taste.
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Chicken Salad with Almonds and Mango
A refreshing nutty-tasting salad. Exotic and versatile.

Clear, and cholesterol-free, the clean neutral flavor of Grapeseed oil makes it perfect for any dish requiring healthful oil without a strong or unwanted flavor. Grapeseed Oil is unsaturated and high on the list of "heart-healthy" oils.
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Chicken Tajine with Olives and Preserved Lemons
Tajine (or tagine) vies with couscous as Morocco's national dish. Tajine is both the name for a vast number of stew-like dishes and the earthenware utensil in which they are cooked. Fish, chicken, lamb or other meats are simmered with an assortment of vegetables, fruits, olives, lemons, herbs and spices to produce richly fragrant, tart, spicy and sweet flavors. Outside of Morocco, traditional tajine pots are hard to find, but we've found that an ordinary covered pot or casserole will work just fine.
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Chicken with Ramps and Morels
A perfect Spring meal using fresh wildings. A simple, rustic yet elegant chicken dinner. Serve with fingerling potatoes and maybe a few fiddlehead ferns and you have a truly Feast of the Forest!
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Cornish Game Hens with Pomegranate & Black Garlic
We like black garlic. I mean, we like it A LOT!
In fact, we like black garlic so much that we can't help but keep coming up with new ways to use it. 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 below. It's great on just about everything - toasted baguette rounds, baked potatoes or simply dolloped onto grilled steaks, chicken breasts, fish or vegetables.

How can something so simple be so darned good?
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Poached Chicken Breasts with Morel Cream Sauce
This recipe can do double duty. When fresh Chanterelle mushrooms are coming on strong, you can substitute them for the morels. Delicious, and beautiful.
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Thai Chicken with Lemon Grass
A delicious preparation of chicken that is marinated overnight and then grilled quickly next day, allowing you to kibitz with your guests, yet presenting an exotic, delicious, lip-smacking meal!

Remember that when using lemon grass, the part you really want is not so much the leafy leaves at the top of the stem. You want the base of the plant, where it looks more like a stalk. Lemon grass brings a very subtle, very lemon-y flavor to your recipe, but it does it in a way that blends very well with the other ingredients.
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Turkey with Pomegranate Sauce & Wild Rice Stuffing
The stuffing includes wild rice and goat cheese! This recipe is a marvelous example of "fusion" cooking. We've taken some typical Middle-Eastern ingredients, paired them with some traditional U.S. ingredients, and voila! We have a fresh version of a time-honored tradition. The pomegranate sauce is beyond compare when used with turkey or vegetables. For mashed potatoes, stick with a more traditional gravy.


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Grilled Tuna Steaks with Citrus-Soy Sauce
East meets West on the barbecue grill!

This savory citrus-soy sauce is a perfect complement to the rich flavor and meaty texture of fresh tuna steaks that have been seared to medium-rare on a hot grill.

With the thick tuna steaks cooking for just a single minute on each side, this entire dish takes less than 20 minutes to prepare, sauce included.

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Baked Haddock with Hedgehog Mushrooms
Here's another wonderful main course for the mushroom extravaganza. Haddock is a light, flaky fish that goes well with a variety of sauces, but this combination of mushrooms, wine, and green onions is simple, light, and hard to beat. Served lakeside with candlelight, soft music, and fresh garden vegetables it makes a romantic gourmet dinner. It's also wonderful in the spring with tender fresh asparagus.
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Garlic Shrimp (Gambas al Ajillo)
A classic tapas dish from Spain, also known as "Sizzling Chili Shrimp". This shrimp is served really hot, hence the name. The oil should still be sizzling, and it is usually brought to the table with a plate of bread perched on top.
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Saffron Risotto with Grilled Shrimp
Wonderfully rich and creamy, this classic dish is only enhanced with saffron. Grilling the shrimp instead of boiling it and adding at the end, which is the usual way, adds a new smoky dimension to an already irresistible risotto.
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Spanish Style Red Snapper
Don't let the title of the recipe fool you. This is an exotic, aromatic version of a Spanish classic! The flavors and textures blend so well together it is hard to imagine all the different ingredients coming together so well. The ingredients in the vinaigrette and in the spice coating for the snapper are typically Spanish, typically zesty and amazingly appetizing.
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Halibut with Morel Sauce
Honorable Mention, Earthy Delights 2009 Morel Recipe Contest
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Pork Chile Colorado
If there is such a thing as Mexican soul food, this is it - carne con chile colorado, literally "meat with red-colored chile sauce." For this year's Cinco de Mayo celebration, honor the true spirit of Mexican cuisine by making this flavorful and well-loved dish.

It's easy to see where this dish gets its name - from the deep, reddish-brown color imparted by the flavorful dried chiles that are it's most important ingredients. Dried ancho chile peppers are commonly used in this dish, and they impart a complex, almost chocolatey flavor that is out of this world. Other dried chiles, like guajillos, New Mexicos or even chipotles, can be used to add subtle nuances of flavor. It's entirely up to you.

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Wild Mushroom & Barley Soup
A hearty soup made special with wild mushrooms, fresh or dried...a little goes a long way. Good enough to serve at a formal dinner. A cozy, comfortable rustic soup that is a base for any favorite vegetable and herb additions.
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One-eyed Bouillabaisse
Incredibly tasty and nourishing, this aptly named soup will be a regular in your cooking repertoire. The egg that is poached in the broth resembles an eye, ergo the name of the dish. The Bouillabaisse is perfect for formal or informal occasions. This is a vegetarian version, for those who include eggs in their diet. Otherwise, omit the egg. and it's still delicious.
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Stinging Nettle & Potato Soup
Stinging nettles sound intimidating, but there's no need to fear eating them. It's easy to take the sting out of the nettles - just cook them! Nettles have a long, delicious history as an edible wild green and are one of the first wild plants to appear each spring. Treat yourself to some delicious & nutritious wild nettles by making this vividly green spring soup!

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Tomato Soup with Ramps
This is a new twist on tomato soup. The wild leeks add a sharp, piquant edge to the tomatoes and the fresh basil brings in that promise of Spring and Summer! Perfect with a grilled cheese sandwich.
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Chile Colorado
A Mexican classic chile. So simple to make yet packed with flavors. Substitute pork, veal or venison.
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Cream of Mushroom Soup
While there may be a time and place for red cans filled with condensed cream of mushroom soup, the homemade variety is vastly superior. Take some care with the ingredients. Make certain that they're fresh, and of good quality. Then serve this soup with bottles of balsamic cream and truffle oil on the side.
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Cream of Wild Mushroom Soup
Wild mushrooms can be mixed in any variation for this soup, letting your creativity blossom with every season.
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Garlicky Bread Soup
This is the best soup in the world on a rainy day, and we've heard that it's excellent for a hangover. Its delicious flavor comes from the garlic that, when combined with bread, cheese, olive oil, cream, and red pepper, transforms this dish into a slightly exotic comfort food.. The garlic should be very fresh, don't use any bulbs that have a green sprout. You can add some zip by increasing the amount of red pepper.

This recipe is adapted from one by Emeril Lagasse.
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Gazpacho Córdoba Style
A classic Cordoba style gazpacho, which includes bread as an ingredient. Very refreshing and satisfying. The sherry vinegar adds an interesting dimension.
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Lentil Soup with Lamb Meatballs
Lentils cook very quickly, which is one of the characteristics that make them ideal for use in soups and stews. Although they have a rich, nutty flavor, they tend to absorb and enhance the flavors of whatever they're cooked with.

The extra effort in this recipe is well worth it in the final flavor extravaganza!
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Shrimp Bisque
A truly elegant and delicate bisque. Good enough to use as a sauce!
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Simple Fiddlehead Fern Soup
This simple preparation really highlights the fresh, bright spring flavor of fiddlehead ferns. Fresh fiddleheads are preferred, of course, but we've found that frozen fiddleheads are the next best thing and will work very well too.
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Wild Mushroom Barley Soup with Beef Short Ribs
Serve this soup piping hot with red wine, tossed greens, a loaf of bread, and some creamy, flavorful goat cheese. This is a sustaining, elegant, and slightly "exotic" meal.
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Bamboo Rice Risotto
This is not really a risotto in the traditional sense - in fact, it's much easier to make than the usual risotto that requires many minutes of stirring and ladling of hot broth.

Instead, this recipe focuses on the mild, pleasantly grassy flavor and color of bamboo rice, an intriguing rice that is infused with the juice of bamboo leaves. A short grain Asian rice that is slightly sticky when cooked, Bamboo rice is well-suited for sushi, creamy risotto-like dishes and rice-based desserts like rice pudding.

Before cooking, bamboo rice is a striking deep jade green. However, while the color fades to a pearly celadon hue when it is cooked, the subtle herbal character of the bamboo still remains.


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Bamboo Rice Steamed in Wasabi Leaves
Rice steamed in a wrapping of leaves is nothing new in Asian cuisine. Neither is the pungent flavor of wasabi. When we recently had the opportunity to experiment with fresh, locally grown wasabi, including large, pliable wasabi leaves, it just seemed natural to combine these two distinctive elements of Asian cookery into one satisfying dish.


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Morel Risotto Decadence
Honorable Mention, Earthy Delights 2009 Morel Recipe Contest
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Wild Leek Marmalade
What's in a name? We called this new recipe "Wild Leek Marmalade," but you can call it anything you want.

A delicious accompaniment to roasted or grilled meats, poultry and game, this sweet/sour/savory condiment is also great with sandwiches and cheese.

So who cares whether it's called a jam, relish, marmalade or chutney - point is, it's delicious!


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Morel-Date Compound Butter
A dignified way to have a delicious "sauce" handy at a moment's notice. Once you have made this intriguingly deep-flavored butter and chilled it, you can use it to liven up meat, poultry and seafood! A most versatile butter to have handy in your fridge. It freezes well, so you can make enough for later use.
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Ancho Chile and Orange Marinade
Warming, rich, lively, but not too hot, this marinade lends verve to chicken, seafood, pork, and vegetables for grilling, roasting, braising or sauteing. It keeps for a month in the refrigerator. Adding a few spoonfuls to your favorite soup can really liven things up!
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Ancho Chile Pesto with Queso Fresco
Spread on the inside of softened corn tortillas when making enchiladas or fajitas. Toss with steamed or sautéed vegetables. Use as a condiment with grilled steaks, chicken or pork. Add to sour cream or Greek-style yogurt for a quick dip. Mix with ground meat as a seasoning for meatballs.
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Ancho Chile Sauce
The dried version of the chile poblano, reddish black before soaking, the Ancho chile is one of the most versatile dried chiles. On soaking, it turns a rich mahogany red , contributing an attractive red color to many sauces. It has a meaty body and grassy notes of green bell pepper.
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Anchovy Vinaigrette
When it comes to anchovies, most people either love 'em or hate 'em.

This simple, flavorful vinaigrette makes them easy to love and has been known to convert even a die-hard anchovy hater!


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Emeril's Essence
The versatile spice melange that can be used in so many ways.
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Giblet Gravy with Cider and Sherry
This is a delicious twist to a classic gravy, with just a subtle edge from the sherry and sparkling cider. A perfect recipe if you are pressed for time...just use chicken stock and nobody will be able to tell you made it in seconds flat.
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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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Wild Mushroom Salsa
A wild and tasty salsa with an earthy, mushroomy twist.
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Porcini-Oregon White Truffle Butter
Compound butters, like this one are extremely versatile to have on hand. Once you make it, it keeps well and can be frozen. You can put a dab on a grilled steak or fish, add it to baked or mashed potatoes, or crown some cooked vegetables with it. It can be used to turn a simple dish to gourmet status. Spread it on toast for a quick treat!
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Roasted Corn and Ramp Salsa
This salsa is delicious on fresh grilled fish. Adjust the ingredients so that it's uniquely your own. Serve it next to something bland, like lentils or rice, so that you can "mix things up" and experiment with the flavors. These days we're lucky enough to be able to purchase good quality corn on the cob in their shucks at nearly any time of the year. Don't shirk on this part of the recipe, canned corn won't ring your bell like the real roasted kind will.
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Harvest Fruit & Nut Bread with Gorgonzola Cheese
When the weather turns chilly, it's time to cozy up inside and do some baking. There is nothing like baking bread on a crisp fall day to fill the house with warmth and that tantalizing aroma.
For something different, try this hearty rustic loaf filled with nuts, dried fruit and the rich flavor of Gorgonzola cheese. Adding Gorgonzola cheese to bread may sound unusual, but it creates an amazing depth of flavor that only gets better after the loaf rests for a day or two. Wonderful when toasted, great with your favorite preserves or as the base for a fantastic sandwich, the hearty flavor of Harvest Fruit & Nut Bread will keep them coming back for more.
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Irish Soda Bread
In Ireland, soda bread is eaten both at the main meal and at breakfast; it's the stuff of everyday consumption.
The basic business of baking soda bread is extremely simple. Soda bread rises wonderfully and bakes with great evenness. The smell of the bread, suddenly released on opening the oven, is ravishing.
For a very crunchy crust, put on a rack to cool. For a softer crust, wrap the cake in a clean dishcloth as soon as it comes out of the oven. Either way, soda bread is wonderful sliced or split and served hot, with sweet butter and/or the jam or jelly of your choice.


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Wild Mushroom, Blue Cheese and Onion Flatbread
A gourmet variation on pizza. Perfect for Tapas, or for dinner...or as an appetizer for a cocktail party...maybe lunch. It's so versatile, the variations are innumerable! The sky's the limit...
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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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Maple-Glazed Button Chanterelle Mushrooms
This simple recipe does nothing more than enhance the naturally good flavor of chanterelles. This is my favorite kind of recipe: it's very easy to prepare, but it tastes like a rare gourmet treat. A little pure maple syrup heightens the sweet, fruity aroma and flavor of the chanterelle - just the right counterpoint to the "bite" of fresh black pepper.


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Wild Mushroom Crepes with Duck Prosciutto, Sour Cream & Chutney
Crepes are an ideal canvas for featuring delicately flavored wild mushrooms, such as Chanterelles, Hen of the Woods (Maitake) or Hedgehogs These delicious savory crepes also make an excellent base for any variety of other toppings.
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Fiddlehead and Morel Mushroom Stir Fry
Fresh fiddleheads and morel mushrooms... a pairing that captures the essence of spring.

You can use either fresh or dried morels in this recipe, and while we like to use fresh morels when they're in season, some people actually prefer the deep, smoky flavor that dried morels impart.

Try this easy recipe with tiny whole fresh orchard morels for a beautiful dish that looks great, but tastes even better.

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Chawan Mushi with Maitake Mushrooms
Chawan Mushi is a popular Japanese egg custard dish. In fact special China cups are made for preparing and serving the custard. The cups come with lids that are used to keep the custard warm for a while after it is served. In our recipe we have substituted ramekins for the traditional cups.
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Chicken Breasts Stuffed with Chanterelle Mushrooms
This is a perfect gourmet dish to serve in the fall. The wild rice is a symbol of fall, after all, and it combines perfectly with the chanterelle mushrooms to glamorize what might otherwise have been a very plain, very ordinary chicken dinner. Serve this with a Waldorf salad and some kind of apricot dessert.
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Deep Fried Morels
This is one of my favorite ways to eat morels. It's easy, it's foolproof, and it's a big favorite with just about everyone.

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Mushroom and Pea Quinoa Risotto
This is a wonderful dish for any season, and is an elegant accompaniment for any hearty meal. It can also hold its own as the main course for a vegetarian dinner, and goes marvelously with tossed greens. To add a touch of the exotic, more than a touch of "mystery," and a fabulously delicious flavor, serve with a simple salad, tossing the greens with vinegar and tasty roasted pumpkin seed oil.
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Orzo with Mushrooms, Snow Peas, and Pine Nuts
Experiment with different flavored orzo, and varieties of wild mushrooms. Pasta that is simple to make and versatile, yet elegant and worthy of a glass of good wine!
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Roasted Wild Morels with Shaved Parmesan
An interesting way to serve morels in a salad. The balsamic and sherry vinegar bring out the woodsy flavor of the morels. Elegant enough for a formal dinner.
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Spring Stew
Honorable Mention, Earthy Delights 2009 Morel Recipe Contest
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Truffled Potatoes
This is a dish that is both beautiful and delectable. The potato flavors are intensified by fresh truffles and softened by the cream. It's a dream of a dish - or a dish dreams are made of!
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Truffled Mashed Potatoes
This is one of those recipes that will vary a lot depending on your own preference. You may prefer just a subtle hint of truffle, in which case you should cut back on the amount to about a half-tablespoon. On the other hand, if you're a lover of white truffle oil (ahem) you may want to start with two tablespoons and see if that seems adequate. This recipe will serve about six, depending on their appetites and what else you're serving.

Truffle oil is like fairy dust - it adds a bit of mysterious magic to anything you put it on!

To really make these mashed potatoes special, try using tender, creamy, fingerling potatoes!
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Panko-crusted Pork Tenderloin with Autumn Berry Mustard
Delicious, elegant - and so easy to prepare!
Wild autumn berries are found in the woodlands of the upper Midwest and southern Canada. They're justifiably famous for their delicious, tart flavor and rich burgundy color. In this recipe, autumn berry preserves pairs beautifully with tangy coarse grain mustard to make a memorable sauce for tender, juicy pork tenderloin in a crisp panko crust.
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Balsamic Glazed Flat Iron Steak
The Flat Iron Steak, a relatively new cut of steak, has recently been surging in popularity and it's no wonder.
Discovered by researchers at the University of Nebraska, the Flat Iron Steak has been characterized as the second most tender cut of beef after the tenderloin. It's often described as having both the tenderness of a rib eye or strip steak while still having the earthy, full-flavored character of a sirloin or skirt steak.

We recently experimented with Flat Iron Steaks and came up with a real winner of a recipe. It's so simple, it's ridiculous - and the flavor, texture and aroma are out of this world!
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Loin of Pork Stuffed with Porcini
A departure from the usual bread stuffing, this mushroom stuffing gives it a "special" flair, but the process is still simple enough that you won't be spending all day in the kitchen.

This recipe is modified from one produced by Jennifer Paterson and Clarissa Dickson Wright.
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Sweet and Smoky Deviled Ham
While some form of minced ham has probably been around for hundreds of years, the term "deviled ham" as we now know it, first came about when the Underwood Company started experimenting with spiced ham recipes around 1868. Soon, they received a patent on their now-famous little red devil logo and began producing deviled ham in the familiar small cans. It quickly caught on and home cooks were soon making their own versions of the stuff.

Here's a recipe with some attitude - full of intriguingly smokey, slightly sweet, seriously spicy flavor!
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Thai Burgers
An aromatic, delicious Thai version of the classic burger. Be careful, it may become habit-forming.
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Wild Leeks in Balsamic Vinegar
This recipe is based on the classic Italian recipe, "Cippolini Agrodolce" or sweet and sour cippolini onions. It's long been one of our favorite Italian condiments.

Ed Baker, Earthy Delights company president, suggested that we try creating our own version using one of our wild springtime specialties, wild leek (or ramp) bulbs. The tangy flavor of this wild member of the onion family seemed the perfect candidate for this type of preparation.

Here's what we came up with.
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Pignoli (Pine Nut Cookies) with Fennel Pollen
Pignoli (Pine nut cookies) are often thought of as Christmas cookies, but their delicate flavor and crisp texture make them a natural accompaniment to light, summery desserts like fresh fruit, ice cream & sorbet. This recipe varies from the traditional version in several ways, most notably by the use of fennel pollen, instead of ground fennel seed. While fennel pollen has the same distinctive anise-like flavor as fennel seed, it's much lighter, more delicate and less cloying.

These cookies only take 15 - 18 minutes to bake up crisp & golden brown, so they won't heat up the kitchen on warm days - and their intoxicating aroma is guaranteed to drive everyone in the house (if not the entire neighborhood) wild!
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Patricia's Apricot Nut Torte
This cake is deliciously dense and moist. It's a show-stopper when baked in a spring-form pan, removed, and served on a wide platter. Do you have flowers in your garden? A small cluster of impatiens, cosmos or violas look lovely in a small triangle on top of the cake.
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Pawpaw Custard
Fresh pawpaws are so custardy-good on their own, that it just plain makes sense to add eggs and make a real custard! Grated coconut adds texture and turns this dessert into a tropical dream.


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Goat Cheese & Autumn Berry Spread
The tangy, sweet-and-sour flavor of the Autumn Berry is a wonderful companion to creamy goat cheese in this delightful recipe. Delicious when spread on sliced baguette rounds or crackers, it also makes a wonderful dip for fresh vegetables or on sandwiches. The high amount of lycopene, a powerful antioxidant, is another natural benefit of the flavorful Autumn Berry.
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Chicken with Cinnamon and Saffron
A simple yet aromatic chicken dish that really gets the juices flowing! The saffron and cinnamon seem to make the chicken juicier somehow. A memorable dish that is so easy to make. A basic recipe on which to build by adding personal touches, such as adding raisins, dried cherries, or even dates.
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Crab and Wild Chanterelle Chowder
Chanterelles are considered by many to be the "Queen of the Forest." Their flavor goes wonderfully in soups and sauces - and their firm texture keeps them from falling apart during cooking. They have a mild flavor, vaguely reminiscent of apricots, and they blend superbly with crab...and if you can get some King Crab, you'll have a Royal dinner!
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Fresh Whitefish with Fiddleheads and Ramps
For fish lovers, this is an exquisite recipe. It's easy and it's wonderful. The white wine works together very well with the whitefish, and the fiddleheads and ramps add a touch of wildness to the overall flavor. On a scale of one to ten, this is about a fifteen.
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Seared Ahi Tuna with Yuzu-Wasabi Vinaigrette
Yuzu is a sour Japanese citrus fruit, used both for its juice and its aromatic rind. The yuzu (which is about the size of a tangerine) has an aroma and flavor that is distinct from any other citrus fruit, somewhat akin to a cross between grapefruit and lime. In this recipe, a traditional vinaigrette gets an refreshing Asian makeover - perfect with fresh greens and with Seared Ahi Tuna!
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Cuban Style Lentil Salad
The lentils provide a mild, almost nutty, background flavor to the aromatic seasonings and the jicama and green onions. An exotic dish with crunch and texture.
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Robert's Instant Salad
This wonderful recipe is adapted from one by Curtis Aikens. It requires practically no work. On a scale of one to ten, one being easy, this rates approximately minus five. On the other hand, with some fresh fruit, cheese and crackers, it makes a lovely light dinner. If you want just a little more substance, throw in some sliced avocado. It also goes very well with cold soup. This yields four servings. Don't forget the wine.
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Cream of Chicken Soup with Wild Rice and Mushrooms
The chicken should be so tender that it practically begs for mercy. The rice should not be mushy. Sometimes I like to add a dash of hot sauce to recipes like this one, just to bring things into better focus and add a little life.
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Wild Rice and Wild Mushroom Soup
A classic and classy, delightful soup. Fresh and dried mushrooms with wild rice...what can be more natural, healthy and delicious?
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Risotto with Gorgonzola and Wild Mushrooms
The Gorgonzola cheese and fresh, wild mushrooms turn this risotto into an unforgettable dish which is rich, cheesy and very comforting.
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Sweet Corn, Black Trumpet and Truffle Risotto
A dinner to toot your horn about. The black trumpet mushrooms make it easy! Together with corn and truffles, this makes an unforgettable risotto!
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Ramp Risotto
This unique version of risotto is made using a combination of Arborio rice, which is standard for risottos, and wild rice, which goes well with the wild flavor of the ramps.
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Chunky Deviled Egg Salad
Deviled eggs are a great way to use up all those hard-boiled eggs leftover from Easter. This version is the easiest yet. Instead of halving eggs and re-filling them, turn them into this devilishly good egg salad instead!
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Black Garlic Tapenade
Black Garlic has recently made quite a splash on the food scene. Once known only to a few cutting-edge chefs (and Asian health food devotees), black garlic is now readily available to us all. Black garlic is more than just the latest food fad - it's the real deal with a unique flavor and texture unlike anything else in the world.
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Crispy "Smashed" Potatoes with Truffle Oil
This simple & delicious recipe for crispy roasted potatoes with truffle oil is guaranteed to be a "smash" hit at any occasion. Kids & grownups alike will find them fun to make (and to eat). With only 4 ingredients and a few easy steps, it's an equally great dish for a party or a weeknight dinner. Garnish with a topping of sour cream and chives for an fantastic appetizer!
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Black Beluga Lentil Salad with Goat Cheese
Black beluga lentils are aptly named. Not only do the tiny jet-black lentils resemble beluga caviar in appearance, they also possess a warm, nutty flavor that is not unlike that of their namesake.

Black beluga lentils, like French Green Lentils (lentilles du Puys), differ from other "garden variety" lentils in several ways. Black Beluga lentils retain their lens-like shape and firm pleasant texture when cooked, making them a good choice for salads. They're much smaller, too - only about 1/8th-inch or so in diameter. Black beluga lentils cook very quickly, requiring only about 15 - 20 minutes to cook to a pleasant 'al dente' consistency.

The natural deep ebony color of Black beluga lentils fades to an attractive rich nut-brown hue during the cooking process. Their mild, but distinctive "legume" flavor melds beautifully with vinaigrettes and marinades, and accommodates itself well to soups and stews too.
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