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Sel Gris Coarse Sea Salt  - 6 oz Cork Top Jar
Item #: SSG103
Our Price: $15.50
 
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Description 


Sel Gris by Artisan Salt Company is an unrefined sea salt traditionally produced in the Guerande region of France. Very similar to the famous "Fleur de Sel,", Sel Gris has a pale grey color, moist texture and mild mineral-like flavor that is highly esteemed by sea salt gourmands. Certified by Nature et Progres, the French standard for purity and quality.

Ingredients: Sea Salt
Product of Guerande, France

6 oz Cork Top jar

 

 

 

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Recipes

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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Five-Spice Grilled Cornish Game Hens
A savory-spicy marinade is the secret to intensely flavorful and juicy grilled Cornish Game Hens. The fragrant marinade is spiked with a generous dash of Five-Spice Powder, a popular Asian spice blend which includes Szechuan peppercorns, cinnamon, fennel seeds, cloves and star anise.

Try this dish served up with the amazingly delicious dipping sauce known as “nuoc cham” in Vietnamese. One of the key ingredients is the pungent condiment commonly called fish sauce. Don't be put off by the intense aroma - this stuff is addictively delicious! One taste, and you'll be hooked.

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Pork Loin Chops with Peppered Maple-Mustard Glaze
Good maple syrup is much, much more than just a topping for pancakes and waffles. The deep, rich flavor of dark amber Michigan maple syrup and tart apples add sweetness to tender, succulent pork loin chops. Dry mustard and mustard seed contribute their distinctive tang while a generous spike of fresh black pepper provides heat.
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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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Morels in Cream on Brioche
This recipe was adapted from one printed in the May 2001 edition of Gourmet Magazine. It works well with either brioche, or artisinal bread. Try it as an elegant seasonal appetizer, or an unusual and delicious luncheon served with tossed greens and a hot soup.
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Mushroom Frittata
Use clamshell mushrooms in this frittata for their subtle seafood flavor. It adds just the right touch to a wonderful recipe. This is one of those dishes that can be made a couple of hours ahead of time, giving you plenty of time to clean up, greet your guests, and enjoy their company. Though it's simple to make, it has an elegant and exotic flair, and it's excellent for hot evenings when no one wants a heavy dinner.
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Pasta with Mushrooms and Hazelnut Oil
This recipe is one of those amazingly simple sauces that you can make while the pasta cooks. It os elegant enough for a formal luncheon or dinner. You don't have to let on how easy it is!
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Potato Gratin with Fresh Wild Chanterelles
Potatoes au gratin elevated to new heights by pairing fingerlings with wild Chanterelles. A little dried porcini deepens the earthy flavors.
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Potato and Wild Mushroom Napoleons
A visual and tasteful, delight! The secret here, as it is in many recipes, is freshness. Fresh mushrooms, fresh ramps, fresh cream, fresh seasonings and fresh arugula. This is a medley of flavors that is really beyond compare. The recipe is adapted from one by Emeril Lagasse.
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Russian Style Sautéed Chanterelles
Chanterelles are a lovely pale orange in color, the scent often described as being similar to apricots or peaches. They have a mild, but saturated flavor which stands up to other ingredients.

This is an old recipe from the Old World. It's easy, it's fast, and it's delicious. The bacon flavor lends itself well either to a breakfast dish, or a side dish at dinnertime.
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Stuffed Shiitake Mushrooms
A stuffed mushroom recipe that is versatile and foolproof.
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Truffled Custard
Eggs and truffles have a particular affinity for one another. This elegant dish makes a wonderful first course for a fancy dinner when you want to show off a little. The rich, smooth custard makes a perfect backdrop for the earthy flavor of fresh truffles.

Note: To get the most flavor out of your precious truffles, always use a sharp truffle shaver or mandolin to cut the truffle into paper-thin slices, just before serving.
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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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Wild Mushroom Salad with Barley & Smoked Bacon
This recipe comes to us courtesy of Chef Michael Simon. The hearty barley adapts itself perfectly to gusty, wild mushrooms and bacon. Rustic and elegant at the same time. It makes a perfect side dish as well as a salad.
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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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Polish Mushroom Soup (Zupa Grzybowa)
This beloved mushroom soup is traditionally made with Polish borowik mushrooms and is served on Christmas Eve. Dried porcini, cepes or boletes make a very close substitute and are readily available any time of the year.

Of course, there are a many versions of this soup as there are Polish cooks (and their numerous descendants). Here is our recipe, which we think is a very nice version indeed.

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Pepperoni-Mushroom Pasta
Pizza isn't the only thing that benefits from the hot and salty tang of pepperoni. Brought together by a wild mushroom and spinach cream sauce, pasta and pepperoni prove to be perfect partners.

It makes a wonderful, informal meal, and goes together very quickly. This is an excellent way to cook up something "special" on short notice.
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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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Pasta Carbonara with Mushrooms
Rich, delicious and satisfying Pasta Carbonara is one of Rome's most famous dishes. Its origins are somewhat obscure, but it was almost certainly invented in the mid-20th century, most likely at the end of World War II when many Italians were eating eggs and bacon supplied by American troops. The classic elements of the dish are constant: eggs, cheese, black pepper and cured pork (usually guanciale or pancetta).

This is not a "saucy" dish - there is just enough of the rich, savory mixture of whole eggs, cheese and pancetta to coat each strand of spaghetti. Our version differs slightly from the traditional Italian recipe with the addition of mushrooms, but we think you'll agree that it adds a deliciously wonderful touch of flavor.
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Basil Pesto
The classic! So easy, yet elegant. Be sure to make extra whenever you whip up a batch . Pesto can be used in a variety of ways; for example, put a dab in minestrone soup, use as a filling for tortelloni or mix into your favorite potato or pasta salad.
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Crab, Lobster and Lentil Ravioli
An elegant and unusual ravioli, made intriguing with, lobster, crab and the addition of ramps and lentils. Make plenty...they will disappear!

Excellent for a formal dinner or luncheon, or just because you want to pamper yourself and your guests.
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Spaghetti Con Funghi e Carciofi
This updated version of an Italian classic is perfectly suited to the modern American kitchen. The naturally sweet, delicate flavor of artichokes is the perfect counterpoint to the rich savory taste of porcini mushrooms. If you prefer a vegetarian version, just replace the veal stock with vegetable or mushroom stock.
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Braised Pork with Chestnuts
A delicious rustic pork dish with chestnuts, guaranteed to satisfy.
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Fiddlehead and Ham Casserole
A versatile recipe that can be served as a main meal, or in smaller portions as an appetizer or side dish. Frozen fiddleheads may be substituted if fresh aren't available. This is a perfect dish for using cooked ham, maybe after Easter. Creamy with a crunch of Spring.
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Grilled Rack of Lamb with Rosemary Sauce
Grilled to a golden brown and smothered with rosemary sauce, this rack of lamb, when separated into succulent chops, will become a favorite. Perfect for informal garden parties or for an elegant occasion.
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Lamb Shanks Braised with Vegetables
Braised lamb shanks are the ultimate comfort food. The meat falls off the bone and melts in your mouth. A classic, rustic preparation with a new twist.
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Lamb Shanks with Orzo
Orzo is a wonderful pasta that looks like large grains of rice. But it's actually made from semolina. It's delicately flavored and chewy, and absorbs any flavors it is cooked with, while retaining its firmness. Using flavored orzo adds a new dimension to the dish.

The lamb shank ends up tender and falling-off-the-bone delicious.
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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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Porterhouse with White Bean & Shiitake Salad
Heat up the grill and get your appetites ready! This marvelous recipe is adapted from a creation by the famous Bobby Flay. Truly gourmet comfort food!
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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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Veal with Eggplant, Truffles & Oyster Sauce
Eggplant and oyster sauce are frequently featured together in many Asian recipes. Since the slightly sweet, mild flavor and tender texture of veal and eggplant seem to go together naturally, we couldn't help but combine them and then take things a step further by adding a little truffle to the mix.

By the way, this version of "East meets West" just happens to be utterly delicious.
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Smoky Roasted Potatoes With Herb Butter
Roasting potatoes really brings out their best qualities. Adding a hint of smoky olive oil and a finishing touch of herb-laced butter makes them even better.
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Roasted Fingerlings with Lavender Salt
It's easy to enhance and intensify the naturally sweet, earthy flavor of fresh fingerling potatoes by roasting. The classic herb blend, Herbes de Provence, and pungent, aromatic lavender transform this simple dish into something truly special.
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Wild Rice Salad with Dried Cranberries
Wild rice, although not really a rice at all, is a true North American native. For many households, it has become a regular part of Thanksgiving family dinners and other festive fall & winter meals. This flavorful and nutritious salad is substantial enough to stand on its own as a light main dish, but it goes equally well with just about anything. Whenever you make it, make plenty of it. It refrigerates well and the rich, nutty flavor of this salad, brightened with citrus and laced with plenty of dried cranberries, pecans, celery & ginger, may even taste better the next day as leftovers.

Serves: 4 - 6
Time: 1 hour

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Asparagus with Wild Chanterelles
Excellent as a side dish, an appetizer, or as a vegetarian main course, this is an elegant, versatile yet easy preparation.

When warm rains combine with lots of sunshine to make the forest floors lush and fertile, summer wild chanterelle mushrooms begin to appear.
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Broccoli with Lemon Garlic Butter and Pine Nuts
This is a new and very flavorful way in which to try broccoli. The lemon garlic butter and pine nuts add a delightful richness and tang.
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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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Creamed Spinach
A classic. Versatile as either a sauce for a Florentine dish, or a side dish to go along with just about anything you can think of.
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Goat Cheese-Stuffed Cherry Tomatoes
A visually pleasing as well as delicious little appetizer. Very simple to make and very easy to eat. Perfect for an elegant luncheon or dinner.

Toast your pine nuts before using them. Uncooked, they're just a bit "gummy" and bland. Toasted, they're crunchier and have a deeper, nuttier flavor. Just place them on a baking sheet in a preheated oven at 350 degrees for ten minutes, or until they're a beautiful light golden brown.

This recipe comes to us with permission from Charlie Trotter, from his book, "Charlie Trotter Cooks at Home". Serves four.
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Morel Mushroom Bake
This is a simple recipe, long on flavor, and short on fussy preparation time. This is super when served with hot homemade soup, and absolutely beyond compare served with something elegant, like a roasted pheasant or wild game.
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Mushroom Ragout
This is an elegant dish, simple to prepare, that creates an "impression." I especially enjoy knowing about recipes that are easy to make, but taste like a gourmet sensation. This is a delicious dish served with pasta, rice, or just a big loaf of fine quality bread. It also makes a great side dish with red meat.
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Parsnip Puree with Vanilla
Parsnips have a sweet, earthy flavor that actually gets better if they've been left in the ground until the first frost. This simple recipe lets their natural goodness shine through. A little good quality vanilla acts as a flavor "potentiator", subtly boosting the flavor of the parsnips while remaining inconspicuously in the background.

Everyone loves this dish, but no one is ever able to figure out the "secret ingredient"!
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Ramp Pudding
This "pudding" is more a savory bread pudding or "strata". It makes an elegant side dish. It is very versatile and lends itself to variations of your own creativity.
While it's baking, it will fill the whole house with the intoxicating aroma of ramps.
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Ramps with Eggs
To really make this a special egg dish, sprinkle on some truffle salt just before serving. A perfect way to ease into a Spring day!
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Sautéed Fiddleheads with Ramps
A very simple Spring blend of wild ramps and fiddleheads to prepare. The carrots and cilantro add a delicious undertone to the green flavors.
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Vesuvio Potatoes
These are delicious when served with a fine quality steak, lamb, or chicken. Use a fine quality olive oil, and make sure the garlic is fresh. When serving a side dish that's as rich and flavorful as this one, it's important to serve another dish that provides the palate with a "resting place." If you're serving a vegetable, for example, keep it simple and straightforward, without a lot of spices. This recipe comes from the book "Harry Caray's Restaurant" by Jane and Michael Stern.
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Wild Rice Stir-Fry with Chanterelles, Apples & Dried Cherries
An elegant way to serve wild rice as a flavorful and interesting side dish. It may be served as a salad course as well. The rich flavor of chanterelles is enhanced by the sweet cherries and tart apples. Magnifico!
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Asparagus Benedict With Miso-Butter
This luscious dish is adapted from a recipe by New York chef David Chang. We've spun it into something a little more familiar to most of us - probably the most famous brunch dish of them all, Eggs Benedict. Our version replaces the usual Hollandaise sauce with an equally rich, equally tasty Miso Butter. Make this dish all your own by adding other ingredients - Canadian bacon or pancetta, smoked salmon or maybe even crab, lobster and/or truffles.
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Red Cabbage with Chestnuts
The sweet, earthy flavors of cabbage and chestnuts make this the perfect accompaniment to a fall meal. This classic of European cookery is updated for preparation in the microwave, speeding cooking time while preserving flavor & nutrients.
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Deviled Grilled Ramps
Grilling ramps really brings out their sweet, smoky side, but their distinctive flavor is still strong enough to stand up well in this spicy preparation. Leeks and mustard are a classic pairing, but we think this unusual (and very easy) variation will make everybody sit up and take notice.
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Avocado Egg Rolls & Tamarind-Honey Dipping Sauce
Avocado egg rolls are not exactly a traditional dish. But unusual or not, this is a very delicious appetizer for a holiday party, or just a special touch for a family dinner. Perfect and unusual vegetarian appetizer.
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