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Sel Guerande Fine Gray Sea Salt - 250 gm
Sel Guerande Fine Gray Sea Salt - 250 gm
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  Maldon Sea Salt - 8.5 oz
Maldon Sea Salt - 8.5 oz
$9.50 $7.60 ends 9/3/2018
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  Hawaiian Red Alaea Sea Salt - 1 lb
Hawaiian Red Alaea Sea Salt - 1 lb
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Salinas Capers in Sea Salt - 7 oz
Salinas Capers in Sea Salt - 7 oz
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  Sabatino Tartufi Truffle Salt  - 14 oz
Sabatino Tartufi Truffle Salt - 14 oz
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  Falksalt Natural Crystal Flake Sea Salt - 4.4 oz
Falksalt Natural Crystal Flake Sea Salt - 4.4 oz
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Saffron Risotto with Salt & Pepper Shrimp
Place the seafood, or chicken stock in a saucepan and bring to a simmer. In a large saucepan over medium heat, heat the olive oil. Sauté the onion and garlic until soft but not colored.Increase the temperature to high and add the wine. Reduce the wine until the pan is nearly dry.Lower the heat, add the rice and Casina Rossa Saffron & Salt, and stir until the rice is coated with oil, fo ...
Salt & Pepper-Broiled Shrimp
 Chop off shrimp head, just before eyes, then carefully cut deeply through head and shell along back and press open (butterfly). Devein.Skewer sideways using 3 skewers.Sprinke shrimp generously with salt and peppers.Place shell down over a charcoal barbecue and grill for 2 minutes; Turn and grill other side; turn again and finish cooking. Serve with plenty of fresh lemon wedges.&nb ...
Lavender Salt
Bruise the lavender slightly in a mortar and pestle or with a rolling pin on a cutting board to help release the flavor and essential oils. Mix well with the sea salt and place in a tightly sealed jar. Use immediately or store indefinitely. The flavor of the lavender will become more pronounced over time.
Green Almonds with Smoky Chipotle Salt
 Mix the sugar, salt, and chipotle powder in a small bowl. Pour the olive oil into a separate small shallow bowl. Dip each green almond first into the olive oil, then in the salt mixture.  Pop into your mouth, crunch and enjoy! Variations: Try Earthy Delights Avocado Oil or Lemon-infused Extra Virgin Olive Oil in place of the Extra Virgin Olive Oil.  
Panko-Fried Oysters with Bottarga Sea Salt
Drain oysters and set aside. Beat the eggs with the black pepper and cayenne and whisk in water. Put the panko in a shallow bowl.Dip oysters, one at a time, into the egg mixture, then turn them in the Panko. Let rest for 5 minutes before frying. Heat the olive oil in a large non-stick sauté pan over medium high. Fry about 2 minutes per side, until golden brown. Sprinkle each oyster ...
Roasted Fingerlings with Lavender Salt
 Preheat the oven to 425 degrees.Toss the sliced fingerling potatoes with the olive oil, lavender salt, pepper and Herbes de Provence until thoroughly mixed. Place in a roasting pan large enough to accommodate the potatoes in a single layer.Roast at 425 for 20 minutes, stirring occasionally. Reduce heat to 350 and continue to cook until potatoes are tender and well-browned, about 15 minu ...
Sea Salts
Hawaiian red sea salt: Red color is derived from red volcanic clay and naturally occurring ocean minerals and microorganisms.This sea salt from Hawaii has some of the islands red volcanic clay, called alae, left in at harvest time. The final product has a distinctive color and a wonderful earthy mineral flavor. Excellent on seafood and in dishes where the base flavors need to be enhanced. Brit ...
Fleur de Sel Caramels
Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil the parchment with vegetable oil.  Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.  Boil sugar, corn syrup, and water in a 3 or 4 quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling the pan, ...
Roasted Baby White Asparagus with Lemon Olive Oil
Preheat the oven to 500°.Place the asparagus on a large baking sheet and drizzle with 2 Tbsp olive oil, making sure the spears are well-coated. Sprinkle with lavender salt.Roast for 4 minutes, or until barely tender. Remove to serving dish and drizzle with additional lemon olive oil to taste. Serve while piping hot. Lavender Salt ½ cup Fleur de Sel Sea Salt 1 tsp dried lavender Dir ...
Morel and Truffle Gratinee
Preheat the oven to 375 degrees F. Butter a medium sized gratin dish with the teaspoon of butter. Combine the morels, shallots and garlic in a food processor and pulse several times to chop coarsely. Place a large sauté pan over medium heat and melt the remaining butter. Add the processed mushroom mixture and season with salt and pepper. Sauté for two or three minutes, ...
Basic Vinaigrette
 Whisk vinegar, mustard, sugar, salt and pepper together in a non-reactive bowl. Slowly pour in the oil, whisking continually until completely incorporated. Taste and add more vinegar or salt & pepper, if desired. Variations: Experiment with a variety of vinegars (sherry vinegar, red wine vinegar, rice vinegar etc) or other sour, acidic liquids, like lemon, lime, yuzu or other citru ...
Omelette aux Fines Herbes
Preheat oven to 170°F. Preheat the serving plate.Melt butter in a large nonstick saute pan over high heat.While the butter is melting, lightly beat the eggs and season with salt and pepper.Add the eggs to the melted butter. Using a rubber spatula, quickly fold the edges into the center as they cook. When the bottom is cooked and the top is still slightly liquid, sprinkle on the herbs, fold t ...
Morel, Fiddlehead & Pancetta Tart
 Pour 4 cups cold water into a bowl and stir in 4 tablespoons salt until dissolved. Add the fresh morels and gently swirl in the water. Allow to stand for 15 – 20 minutes. This will help to flush out any “hitchhikers” and forest debris. Drain well and place on paper towels to continue draining. Slice into halves or quarters and set aside. If using dried morels, immerse ...
Morel Rarebit
 Use a microwave oven to warm the half & half slightly. Place the mushrooms in a mixing bowl, pour the cream over them and let them to sit for about 15 minutes.Melt the butter in a saucepan over medium heat. Add the flour to the butter a little at a time, stirring constantly, to make a roux.Slowly whisk in the cream and morels, keeping the saucepan over medium heat until the mixture ...
Grilled T-Bone Steaks, Italian-Style
 Light the grill. Trim excess fat from the steaks. Rub both sides of each steak with garlic, first rubbing the cut side of a garlic clove against the bone to roughly grate it, then spreading it over the meat.  Pour the crema di balsamico over both sides of the steaks, making sure it is spread evenly. Drizzle the olive oil over the top, turning to coat both sides. Set the steaks aside a ...
Fiddlehead Soufflé
Preheat oven to 350 F. Use a large saucepan to melt the butter over medium low heat. Stir in the flour to make a roux. Continue stirring for about three minutes. Remove from the heat and add the milk in a slow, steady stream, whisking constantly. Add the salt, pepper and cayenne. Simmer the sauce, stirring now and then, for about 8 minutes, or until it begins to thicken. Remove from h ...
Ramps with Eggs
Parboil the ramps for about 10 minutes, then drain well. Over medium heat, using a large skillet, melt the butter, then add the drained ramps. Add the beaten eggs, stirring constantly until cooked.Serve immediately. These eggs are excellent when served with cornbread.
Toast Points with Roasted Garlic and Goat Cheese
 Use a medium sized skillet to sauté the onions in butter and brown sugar. Cook until the onions begin to caramelize. In a separate pan, sauté the garlic in olive oil. As they become tender, add the chicken stock.Allow them to simmer until the garlic is saturated with stock. Drain the liquid from the garlic and mash the cloves with the cooked onions. Break the goat che ...
Heirloom Tomato Salad with Hibiscus Vinegar
 Slice the tomatoes thickly and arrange on plates. Slice the goat cheese into 8 equal rounds and place 4 on each plate. Coil 1 anchovy fillet atop each goat cheese round. Cross 2 anchovy fillets in the middle of the plate. Scatter the basil leaves and shallot rings evenly over the tomatoes. Generously top with freshly ground black pepper and sea salt. Drizzle the vinegar over all, t ...
Scallops with Pasta, Asparagus & Chanterelles
Prepare the pasta according to package instructions.In a mixing bowl, toss the cooked pasta with a tablespoon of the olive oil and season with salt and pepper. Set the pasta aside. Meanwhile, in a blender, combine the basil, pine nuts, garlic, and cheese. Blend thoroughly and season with salt and pepper. While the blender is still running, drizzle in one cup of the oil. The mixture will ...
Truffled Lobster, White Corn Pancakes & Baby Beets
In a bowl, mix the cornmeal, flour, baking powder, honey and salt. In another bowl, combine the eggs, butter, and milk. Add the egg mixture to the cornmeal combination. Mix thoroughly. Heat a cast iron frying pan over high heat and brush it with oil. Add about 3 tablespoons of the batter for each pancake. Make a total of about 20 pancakes. Fry for about 1 minute apiece, or until they are ...
Crispy "Smashed" Potatoes with Truffle Oil
 Put the potatoes in a large saucepan and cover with water. Add 2 tsp salt to the water. Bring to a boil over high heat, reduce to a simmer, and cook the potatoes until they are very tender but not overcooked, about 15 to 20 minutes. Place a double layer of clean dishtowels on your countertop or cutting board. Remove the potatoes from the water, and let them drain briefly on the dishtowe ...
Wild Mushroom Wontons - Basic Recipe
 Mix all the filling ingredients together thoroughly in a large bowl. Chill, covered, for at least 30 minutes. Make the wontons: Prepare a couple of sheet pans by lining with parchment paper and dusting lightly with some cornstarch. Place about a teaspoon of filling in the center of each wonton wrapper. Brush 2 of the edges with a little water, fold over the wonton and seal to make ...
Softshell Crab with Grilled Ramp Dressing
  Season the ramps with olive oil, salt and pepper. Place the ramps on the grill and cook for one or two minutes per side, or until the ramps are wilted. Remove the ramps and allow them to cool completely. Using a food processor with a metal blade, combine the egg, mustard, lemon juice, garlic, hot sauce, and grilled ramps, and puree until the mixture is smooth. Season with salt and pe ...
Saffron Risotto with Grilled Shrimp
Place the shrimp stock in a saucepan and bring to a simmer.  In a large saucepan over medium heat, heat the olive oil. Sauté the onion and garlic until soft but not colored. Increase the temperature to high and add the wine. Reduce the wine until dry.Reduce the heat, add the rice and saffron, and stir until the rice is coated with oil, for about 2 minutes.Add 1 cup of the shrimp stock ...
Rustic Wild Mushroom Tart
 Prepare the Savory Tart Dough and Béchamel sauce in advance.  Chill the dough for at least one hour. Preheat the oven to 400F. Heat a large skillet over medium high heat & add the olive oil. Add the mushrooms and onions and cook for about 10 minutes, stirring frequently. Add the thyme leaves and continue to cook until almost all the liquid has evaporated and the bott ...
Warm Goat Cheese Salad with Chile & Chestnuts
Mix together the ground chile, pistachios, and bread crumbs, adding a dash of salt.Roll the goat cheese in the mixture, coating the cheese pieces thoroughly.Heat the olive oil over medium heat in a skillet large enough to hold all of the cheese comfortably. Place the crusted cheese pieces in the skillet and heat for about 45 seconds. Turn with a spatula and heat for another 45 seconds. On ...
Grilled Chicken with Hot and Sweet Dipping Sauce
Place the pepper-coriander root paste in a large bowl and stir in the fish sauce. Place the chicken pieces in the marinade and turn them to coat well. Allow them to stand, covered, at room temperature for about one hour. Preheat the grill.The chicken pieces should be about four to five inches from the coals, bone sides down.Grill the chicken pieces until the bottom side is starting to brown. Thi ...
White Asparagus with Truffle Vinaigrette
To make the vinaigrette, whisk together vinegar, lemon juice, truffle, and salt and pepper to taste. Add the walnut oil in a slow stream, whisking constantly. Whisk in the broth and season with more salt and pepper if necessary. Set aside while cooking the asparagus. Arrange the asparagus on a steamer rack and sprinkle with salt to taste. Steam, covered, over boiling water until tender ...
Blood Orange Margarita
 Wet the rim of a margarita glass with lime juice. "Rim" the glass with salt by placing a tablespoon or so of the salt on a plate, then rotating the moistened rim of the glass in the salt. Fill the a cocktail shaker with ice, then add the tequila, lime juice, orange liqueur, agave nectar and blood orange puree. Shake vigorously. Strain the shaken cocktail into th ...

Earthy Delights

2871 Jolly Road

Okemos MI 48864

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fax 517.253.7366

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