info@earthy.com


Sel Gris Coarse Sea Salt  - 6 oz Cork Top Jar
Item #: SSG103
Our Price: $15.50
 
Quantity:
More
Less
 
2 units available

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

 

 

Recipes

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.

View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Omelette aux Fines Herbes
A simple yet elegant omelette in which the Fines Herbes, a popular French combination of tarragon, chervil and chives, adds a distinctive flavor. A little truffle salt wouldn't hurt too much...
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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"!
View Recipe
Print Recipe
Potato and Black Truffle Gratin
This is a deliciously rich dish.. It's a perfect accompaniment to red meat, such as lamb, or prime rib. This recipe is adapted from one created by Bobby Flay.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Sautéed Fiddlehead Ferns with Parsley and Garlic
A classic, basic recipe to enjoy the flavor of fresh fiddlehead ferns. No frills needed.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Sautéed Fiddleheads with Morel Mushrooms
Simple to prepare, yet brings out the best in all flavors. The rich, earthy flavor of fresh morels is enhanced by green, fresh ferns and shallots. Use as appetizer or a side dish.
View Recipe
Print Recipe
Sautéed Fiddleheads with Pancetta
This is so simple, and so good. Be sure you have a fine quality pancetta - otherwise, the flavor will be inferior and you'll ruin an otherwise lovely batch of fresh fiddleheads.

View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Simply Delicious Fiddlehead Ferns
Fiddlehead ferns can be prepared in many different ways, including soups, soufflés, and casseroles. But many people prefer them when they're cooked very simply. This is one of those "simple" recipes. The lemon adds a wonderful zing to the fiddleheads, and the butter adds the perfect finishing touch.
View Recipe
Print Recipe
Stuffed Morel Mushrooms II
This is a superb and very special way to enjoy morels. Perfect for a special occasion.
View Recipe
Print Recipe
Mushroom-Stuffed Onions
This recipe is a wonderful combination of textures and flavors. The flavor of the onion itself mellows out and offers a delicious undertone to the earthy mushrooms, wild rice, and the sweet and sour apple flavors. Exotic, easy and rustic. Perfect to complement an Autumn dinner with friends.
View Recipe
Print Recipe
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!
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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!
View Recipe
Print Recipe
Potato , Blue Cheese & Chanterelle Gratin
This dish has one of the most distinctive flavor combinations I've ever experienced, especially considering that the mushrooms and the potato both tend to have mild flavors. All kinds of things start happening when you add blue cheese to this wonderful base. See for yourself what it can do to liven up your table when served with just about anything. As a main course for vegetarians, this is great. It's also wonderful served with beef or pork, and makes a great accompaniment for fish or poultry. Make sure the cheese is at room temperature when you make the recipe.
View Recipe
Print Recipe
Fingerling Potatoes with Mint and Chives
Nothing evokes the deep, mellow flavors of the earth like plump, tasty fingerling potatoes. The rich flavor of real butter enhances the smooth, silky texture of the potato; fresh chives and mint bring out the herbal notes.
Simple, satisfying and delicious!
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Matsutake Veloute
Matsutake: From the depth of the pine forest, the voice of the hawk - Koya.

This is a mushroom with a unique scent. It is so distinctive, in fact, that it is sometimes used to identify the mushroom. It is fragrant, spicy and clean-smelling - so much so that it is particularly treasured by Japanese chefs. The word "matsutake" means "pine mushroom."
View Recipe
Print Recipe
Stuffed Shiitake Mushrooms
A stuffed mushroom recipe that is versatile and foolproof.
View Recipe
Print Recipe
Morel Mushroom Rice Pilaf
A versatile side dish that is a snap to make but is gourmet in looks and taste.
View Recipe
Print Recipe
Morels and Ramps in Phyllo
Morels and ramps - what is more evocative of spring?
These two spring-time delicacies pair wonderfully in this recipe inspired by the famous Greek spinach dish, Spanakopita. Meltingly crisp layers of buttery pastry give way to the distinctive earthy flavors of morels and ramps. If you use early spring ramps as we suggest, you can use all the greens, right up to the tip.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Bacon-Wrapped Tenderloin with Mushroom Risotto
Remember to allow at least 40 to 50 minutes for the risotto to cook. Charlie Trotter suggests partially cooking the risotto earlier in the day, using only three-quarters of the mushroom stock. Refrigerate it in the pan, then just prior to serving, return the pan to the heat. Add the remaining mushroom stock in ¼ cup additions and continue with the recipe as directed. This recipe is from Charlie Trotter's book "Charlie Trotter Cooks at Home" published by the Ten Speed Press.
View Recipe
Print Recipe
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!
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Braised Pork with Chestnuts
A delicious rustic pork dish with chestnuts, guaranteed to satisfy.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Pork Medallions with Balsamic-Honey Glaze
The mouth-watering smell of this pork tenderloin cooking on the grill is simply impossible to resist. Be sure to make extra...it tastes delicious chilled, sliced and on sandwiches.
View Recipe
Print Recipe
Pork Satay
The classic Thai-style of grilling small pieces of pork. The fragrance alone beckons to your senses. A perfect meal that can be prepared ahead of time and cooked quickly, leaving you time to spend with your guests instead of in the kitchen. You can cut the marinating time to suit your schedule, it will still taste delicious.
View Recipe
Print Recipe
Pork Tenderloins Stuffed with Chanterelles
Pork tenderloins are flavorful, inexpensive, versatile, and a breeze to cook on the grill in the summer, or in the oven during the rest of the year. Experiment with different mushrooms for variety.
View Recipe
Print Recipe
Short Ribs Braised with Onions & Stout
Short ribs are very meaty and very tasty. They're perfectly suited to a long, slow braise. This recipe, based on the Belgian classic "Carbonnade à la Flamande" concentrates on three ingredients - beef, beer and onions.

The result?
Tender, succulent ribs bathed in a deep, rich & flavorful broth. Now that's rib-sticking, comfort food!
View Recipe
Print Recipe
Tenderloins Forestiere
Slicing the beef tenderloin before cooking lets it do so quickly. The wild mushroom-ramp sauce adds some rich, rustic flavors to the meat.
View Recipe
Print Recipe
Thai Burgers
An aromatic, delicious Thai version of the classic burger. Be careful, it may become habit-forming.
View Recipe
Print Recipe
Veal Scaloppini with Fresh Morels and Marsala
While veal is a popular meat to serve with this dish, some people prefer to substitute chicken or low fat turkey breasts. They're less expensive and leaner. The word "scaloppini" is a reference to the way in which the meat is sliced - very thin and across the grain so that it'll be extra tender. The wild leeks,or Ramps, have an extra "edge" which goes nicely with this mild dish.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Wild Mushroom & Veal Terrine with Pepper Coulis
Above all else, remember that this dish must be made a day ahead of time. A well made terrine is a fine experience to have - these flavors have been thoroughly combined with one another until they're barely distinguishable. What emerges is another flavor altogether, a combination of all the ingredients that makes a brand new "taste experience." This "taste experience" is only enhanced by the fact that the flavors have been permitted to sit undisturbed overnight - settling in and blending until you have a truly fine creation.
View Recipe
Print Recipe
Spiced Duck Breast with Sherry Vinegar-Pine Syrup Glaze
There is nothing tricky about cooking duck breasts. This fast, simple way to cook succulent duck breasts is guaranteed to be a HUGE hit at any occasion. The meaty texture will make you think you're eating lean steak or venison, but the flavor is all duck. Be careful not to overcook them - duck breast is at it's very best when cooked to barely medium rare. (PS - this recipe is easily adapted to the grill too!)

View Recipe
Print Recipe
Breast of Chicken with Morels
Morel mushrooms over marinated, grilled chicken...a Spring classic!
View Recipe
Print Recipe
Chanterelle-Blue Cheese Stuffed Chicken Breasts
If you're feeling blue, embrace this tasty recipe with open taste buds! The dark clouds will pass and leave a smile on your face.
View Recipe
Print Recipe
Cherry-Pecan Stuffed Turkey
In this recipe, dried cherries and pecans are used to add some zest, some texture, and something just a bit different to your next turkey.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Chicken Breasts with Morels, Parsley and Cream
A rustic yet elegant dish. This recipe can do double duty, too. When fresh Chanterelle mushrooms are coming on strong, you can substitute them for the morels. Delicious, and beautiful. Serve with a dry white wine.
View Recipe
Print Recipe
Chicken Breasts with Ramps, Morels, and White Wine
Easy to put together and hard to resist. Fanned out slices of warm chicken breasts crown some greens with a morel-ramp sauce over all. An exuberant Spring salad. Not a salad to make too far ahead of serving, though.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Chicken with Chanterelles and Red Wine Sauce
The important and wonderful thing about this recipe is that it works equally well with either chicken or salmon. Word has it that this recipe first came from the town of Cahors in Southwest France, a region known for its rough, red "vins du pays."
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Chicken with Creamy Mushroom Sauce
Chicken and mushrooms go together like... well, chicken and mushrooms! This dish is dressed up with a rich mushroom sauce which can serve as a fabulous topping for fingerling potatoes, rice pilaf or a dish of hot noodles.
View Recipe
Print Recipe
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!
View Recipe
Print Recipe
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?
View Recipe
Print Recipe
Duck Confit
Duck preserved in its own fat is the classic of French cooking! The duck is tender, juicy and delicately flavored done this way. Once you try it you'll wonder why you never had it this way before. The valuable duck fat is saved and used for other gustatory delights, for example, to fry potatoes in...another classic French idea!
View Recipe
Print Recipe
Grilled Chicken with Oregano, Lemon & Black Pepper
This simple, but oh-so-mouthwatering recipe has become a standard in our house. It's easy and most of the prep can be done ahead of time.
The meaty leg quarters taste best if grilled over natural wood coals such as mesquite or hickory, but they can be baked in the oven. A perfect picnic item. This lovely recipe comes to us from "Cucina Fresca" by Viana LaPlace & Evan Kleiman.
View Recipe
Print Recipe
Chicken Herbes de Provence
This traditional French dish is the classic way to prepare a moist, succulent, falling-off-the-bone chicken that will tickle your taste buds as well as your innards.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Roast Turkey Risotto with Mushrooms
An original use of leftover Thanksgiving turkey that goes beyond sandwiches and soup. Here's how to turn a leftover dish into an elegant masterpiece! The risotto is a soft, creamy mixture, though the grains of rice retain their shape. The addition of mushrooms adds to the feast of tastes and textures.
View Recipe
Print Recipe
Roasted Chicken Salad
The mysterious flavor is lavender, which will bring a taste of Spring no matter what the season. Makes a delicious salad and an original sandwich spread.
View Recipe
Print Recipe
Roasted Vanilla-Glazed Duck Breast with Vegetables
A sweet glaze scented with Madagascar Bourbon Vanilla blends with tart fruity raspberry vinegar to form the perfect foil for rich, dark duck breast. The same vanilla glaze brings out the natural earthiness of the root vegetables.
For best results, slice the duck breast thin on the bias and don't be afraid to keep it as rare as possible.
View Recipe
Print Recipe
Tandoori Chicken with Yogurt & Green Papaya Salad
This is a classic Indian way of cooking chicken. While it calls for a whole chicken, quartered, you can use four chicken breasts, bone in. The green papaya salad is refreshing, delicious and healthy, and can be served on its own or with other meals.
View Recipe
Print Recipe
Thai Barbecue Chicken
This recipe features a beautifully light, but tangy marinade. Vinegar and a touch of sugar provide a "sweet and sour" background for the chopped chilies and the curry. This is a wonderful variation from the thick red sauce very commonly found in backyard barbecues. This marinade is subtle, complicated, and delicious.


View Recipe
Print Recipe
Thai Caramel Chicken
The wonderfully pungent aroma & flavor of fish sauce is balanced by the subtle sweetness of caramelized sugar and heat of fresh chiles in this version of a Southeast Asian classic.

Its taste is simply amazing - and so typical of Asian cuisines that manage to unite sweet, sour, spicy and savory flavors in a single wonderful one-pot dish.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Thai Grilled Chicken with Sweet Chile Dipping Sauce
An exotic version of grilled chicken that is mouthwatering to eat, as well as to smell in anticipation. A tropical blend of flavors sure to keep your guests and family clamoring for more. Another preparation where you marinate overnight, leaving you free to grill and enjoy the food as well as family and friends.
View Recipe
Print Recipe
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.


View Recipe
Print Recipe
Grilled Herb-stuffed Trout
Here’s a method for grilling any whole fish that is both simple and delicious. It's more fun if you use fish that you caught yourself, but if you're not a fisherman, just pay a visit to your local fishmonger. We prepared this recipe using farm-raised trout, but use whatever you prefer, as long as it’s fresh and whole. And don't worry - if you're squeamish, leaving the head on is optional.
View Recipe
Print Recipe
Grilled Salmon with Rhubarb-Hibiscus Sauce
The unique flavor of rhubarb has made it an old-time favorite ingredient in pies & desserts, but it's also fantastic in tangy sauces to accompany savory dishes.

In this recipe, the delightfully tart acidity of rhubarb provides a pleasant counterpoint to the richness of grilled wild salmon, but the sauce would be equally good with roast pork or duck.

View Recipe
Print Recipe
Pan-fried Trout with Chanterelle Mushrooms
The sweet, mild flavors of both rainbow trout and chanterelle mushrooms are a natural combination. Combining fresh and dried mushrooms is a neat trick that adds a big boost of flavor. Sure, you can buy mushroom powder, but it's not that hard to make it yourself.

If fresh chanterelles are out of season or otherwise unavailable, substitute fresh hedgehogs or other fresh mushrooms.
View Recipe
Print Recipe
Avocados Stuffed with Truffled Lobster Salad
Avocados, lobsters and truffles!

Combine the three in a simple recipe and the result is exquisite - worthy of any occasion.
View Recipe
Print Recipe
Chestnut-crusted Walleye with Morel Mushrooms
Morels and walleye are a natural pairing. The white flesh of the walleye is firm, meaty and delicious. Like trout and other species of freshwater fish, it seems to go particularly well with mushrooms.

Traditional preparations for walleye frequently rely on batter coating and deep-frying, which mask the delicate flavor and texture of the fish. How sad!

Instead, the fish is coated with a layer of crushed dried Michigan chestnut chips. Chestnuts, which contain absolutely no fat, create a light, crisp golden-brown crust and add a wonderfully nutty flavor and tender crunch.

These three ingredients, fish, chestnuts & morels, harmonize together to create an uncomplicated dish with flavors that are simple, yet profoundly satisfying.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Blackened Grouper with Asparagus and Morels
Grouper, a moist, firm, yet flaky fish, with a sweet mild flavor really benefits in this style of blackening. Served with the earthy, rich flavors of morels, the bright green taste of asparagus, the creamy fingerlings and firm snap peas, a finely tuned orchestra titillates the senses of taste, sight and smell. The fussiness of this recipe is well worth the effort.
View Recipe
Print Recipe
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!
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Grilled Salmon with Wild Mushrooms
It's not surprising that salmon pairs beautifully with wild mushrooms, fresh from the forest floor. But if you don't have access to wild mushrooms, cultivated mushrooms make a fine substitute.
You'll find the dressing to be so delicious, you'll want to use it in other recipes.
View Recipe
Print Recipe
Pan-Roasted Cod with Grains of Paradise
This simple recipe for pan-roasted cod is fast, easy and exotic.

Grains of Paradise are in the ginger family, a native of West Africa. It is both somewhat pungent and faintly but pleasantly aromatic, with woody and evergreen notes. It is used as an interesting alternative to black pepper. It pairs well with fish.
View Recipe
Print Recipe
Paupiette of Black Bass with Foie Gras and Truffle
The English translation for the word "paupiette" is "stuffed slice of meat." This recipe, though, is adapted from one of La Bernardin's Chef, Eric Ripert. Le Bernardin has built its worldwide, four-star reputation exclusively on fish and seafood. In this case, succulent black bass, foie gras and truffles are wrapped in a savoy cabbage leaf and steamed. The foie gras melts, infusing the bass and the truffles with flavor.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Salt & Pepper-Broiled Shrimp
As simple as it is to make, this recipe for Salt & Pepper-Broiled Shrimp results in heavenly flavors!
View Recipe
Print Recipe
Water-cured Green Olives
While curing olives is a lengthy process, it's not particularly difficult. One of the easiest ways is by water curing, a method that requires repeated changes of fresh water to leach out the bitter components of the olives.

These water-cured olives are flavored with lemon, oregano, vinegar, chile peppers and garlic for a decidedly Mediterranean-style taste. You can easily vary the herbs & seasonings to best suit your own personal liking.

View Recipe
Print Recipe
Softshell Crab with Grilled Ramp Dressing
Softshell crabs are a rare treat, when you can find them. Combined with ramps and fresh asparagus, they are delicious beyond description.

Two things to remember about this recipe: 1) it includes a raw egg warning,* so use only refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell.
2.) the recipe calls for Emeril's Creole "essence" also called "Bayou Blast." Recipe follows.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Spring Trout and Fiddlehead Ferns
Whether or not you're in a tent and cooking over an open fire, or at home, wishing you were, this recipe is perfect.

To really make it special, fry the trout in bacon grease after you've cooked the bacon for breakfast. The fiddlehead ferns taste delicious, adding a spicy note and they make a beautiful presentation as well.
It all tastes twice as good if you caught the fish yourself and foraged the fiddleheads in the woods.
View Recipe
Print Recipe
Truffled Lobster Risotto
An elegant meal for a special occasion.
Although the risotto itself must be prepared just before serving, the lobster broth and meat can be cooked earlier in the day. Serve this classic, Italian-style...as a first course, not as an accompaniment.

The extra work of making the lobster stock out of the shells and then cooking the rice with it heightens the aromatic flavors, and extracts the maximum flavor out of every bit of the crustacean.
View Recipe
Print Recipe
Truffled Lobster, White Corn Pancakes & Baby Beets
An elegant extravaganza of tastes and textures. The extra work is well worth the end result. Perfect if you want to impress or for a romantic or special occasion.

Wonderful as lobsters taste served with plain melted butter, they shine when accompanied by these amazingly flavorful ingredients. Beets, you ask? They seem to be a perfect marriage! Truffles can only enhance what is there as well.

This recipe is adapted from one by the great Bobby Flay. Makes four outrageously decadent servings.
View Recipe
Print Recipe
Seviche de Veracruz
Seviche is extremely popular throughout Mexico, the Caribbean, and other parts of Latin America, and while it has many variations, it's basically a simple fusion of seafood and citrus juice, with a few other ingredients and spices. Seviche is frequently served as an appetizer or even as a light meal. There's really no mystery to its preparation - when the acid of the citrus comes in contact with the fish, chemical reaction occurs, similar to what happens when the fish is cooked, and the flesh becomes opaque and firm.

Seviche can include a mixture of saltwater fish, scallops or other shellfish, squid or octopus. Onion, chiles, tomato, pepper and cilantro - and of course, garlic.
View Recipe
Print Recipe
Pan-seared Salmon with Fennel Pollen
Fennel Pollen and seafood have a real affinity for each other. This quick & easy recipe goes from the refrigerator to the table in about 15 minutes. It's fresh, flavorful and low in calories - and high in healthful Omega-3 fatty acids.
View Recipe
Print Recipe
Risi e Bisi alla Menta (Rice with Peas & Mint)
This is delicious Italian comfort food at it's freshest and simplest. Traditionally served each spring, Risi e Bisi (Rice with Peas) is enjoyed by young and old alike. The delicate flavor of the peas is not masked by the mild, nuttiness of the Arborio rice and their tender textures pair beautifully as well. Savory, light and absolutely delicious, this dish is best when made with freshly shelled peas, but can be made very successfully with frozen petite peas too. The fresh mint adds an unexpectedly lively, spring-like note.

View Recipe
Print Recipe
Cherry-Almond Couscous
Serve this amazingly quick side dish with almost anything...or serve alone as a refreshing, nourishing salad. The cherries give sweetness, the almonds add a pleasant crunch and the couscous provides its buttery flavor and pleasant, soft graininess. An uncommon match, but they compliment each other perfectly.
View Recipe
Print Recipe
Cream of Chanterelle and Quinoa Soup
Quinoa, a delicate grain originally grown in the Andes, is now also grown in Colorado and New Mexico. It is light and easy to digest and is higher in protein than most other grains. It has a noticeably bitter edge if not rinsed very well.
The mushrooms lend their lovely, woodsy flavor to this light, delicious, protein-filled soup.
View Recipe
Print Recipe
Cuitlacoche Rice
Cuitlacoche, also known as Huitlacoche, is a fungus that grows on ears of tender corn, making the kernels eventually swell and darken into a dense inky mass. Not a very appetizing description for a food that is both delicate and complex in flavor and absolutely addictive.

Because of the dark gray-black color of the cuitlacoche, this dish is also known as "black rice" or "arroz Negro". It's actually one of the easiest ways in which to get acquainted with cuitlacoche.
View Recipe
Print Recipe
Morel Mushroom Rice Pilaf
A versatile, quick, easy-to-prepare rice dish that can be cooked stove-top or in the oven. The morels add that gourmet, earthy flavor that turns a simple dish into one fit for the most elegant occasion.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Risotto with Truffle Oil
A well-prepared risotto will be creamy, chewy, and mild in flavor. This neutrally flavored background is enhanced with the flavors of garlic, shallots, and wine, then punctuated with the wonderfully mysterious flavor of white truffle oil. This is a fine dish served with red meat, poultry or grilled rack of lamb and a very dry Tuscan wine. Serve the truffle oil on the table, as opposed to mixing it with the risotto ahead of time.
View Recipe
Print Recipe
Roasted Garlic and Thyme Risotto
A fine quality risotto takes your taste buds by surprise because it's just not what we expect from rice. This gradual method of cooking rice brings out the starch and the subtle, nutty flavor of the rice. Combine it with some interesting ingredients, and it can easily take over as a main course. A well-prepared risotto will be soupy in consistency, and each grain of rice should be chewy. For a real treat, drizzle some white truffle oil over individual servings.
View Recipe
Print Recipe
Wild 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.
View Recipe
Print Recipe
Wild Rice Baked with Almonds & Mushrooms
The legendary flavor of wild rice is paired with the mild, nutty-flavored Hen-of-the-Woods mushrooms. A real novelty to look at, they're delicious when sautéed and combined with rice. The "feathery" parts of the mushroom crisp up wonderfully.
View Recipe
Print Recipe
Black Trumpet & Truffle Risotto
The deep, earthy flavor of Black Trumpet mushrooms is accented by the addition of a generous drizzle of organic truffle oil.
The result? One incredibly delicious risotto.


View Recipe
Print Recipe
Pan-Roasted Chestnuts
While there are literally thousands of interesting ways to prepare chestnuts, one of the easiest – and most satisfying – is to pan roast them. Roasting brings out the very best from chestnuts, concentrating their sweet, earthy flavor into the very essence of autumn. There is absolutely nothing better than a handful of warm, freshly roasted chestnuts on a chilly evening.


View Recipe
Print Recipe
Chipotle Chili Pepper Rub
Rub on beef roasts or steaks before barbecuing or oven-roasting them. So few ingredients yet it brings out some big flavors.
View Recipe
Print Recipe
Dijon-Style Mustard
Make your own Dijon mustard using mustard powder. It's delicious and habit-forming!
View Recipe
Print Recipe
Dried Tropical Fruit Chutney
Chutneys are common accompaniments to grilled meats and fish. The aromatic combinations of spices and fruits come together into a delicious flavor that's hard to pin down. So good you might want to put it on ice cream!
View Recipe
Print Recipe
Emeril's Essence
The versatile spice melange that can be used in so many ways.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Hazelnut Vinaigrette
This delicious vinaigrette is so utterly simple, it almost makes itself! All you have to do is sit back and bask in the compliments.


View Recipe
Print Recipe
Mango Chutney
An aromatic, easy and versatile side dish for poultry and meats. Also goes well with or in sandwiches.
View Recipe
Print Recipe
Morel & Prune Butter
This rich, flavorful butter is a versatile use of dried morels. Softened, it can be slathered on toast or perfect for crostini. A slice of this butter on top of cooked chicken, duck, pork, lamb or beef, raises the dish to gourmet levels.
Use the smallest morels you can find.

Adapted from a recipe in Food and Wine magazine.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Port Gravy
A classic gravy recipe with the addition of Port. Excellent made with duck or goose!
View Recipe
Print Recipe
Filet of Beef Tournelle
This recipe starts with a basic steak, but adds some real flair with an interesting combination of ingredients and an altogether different presentation. It's one of those "magical combination" dishes: it isn't difficult to make, but it creates a spectacular impression. Use only very fine quality tenderloins for this dish, and be sure to stick with tender, fingerling potatoes. And one more thing, the recipe calls for 1/2 cup of Madeira... use the real thing. Just add candlelight for a romantic dinner.
View Recipe
Print Recipe
Pasta with Chanterelles
Chanterelles add a new twist on the classic mushroom pasta. Versatile recipe that is fast and absolutely delicious.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Truffle Pasta
Truffles turn an ordinary, easy to make pasta into a luxurious experience.
View Recipe
Print Recipe
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!
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Breakfast Bruschetta
Waking up is easy if you have something like this to look forward to.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Mushroom Crostini
A delicious and oh, so easy variation on a classic, crostini! Chanterelles par excellence....
View Recipe
Print Recipe
White Bean Dip
Here's a simple do-ahead appetizer, excellent served with your homemade crackers or toasted pita bread. A white bean dip raised to gourmet heights.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Smokin' Chipotle Salsa
Wow! Nothing beats the fragrant, smoky chipotle chile when it comes to flavor. No wonder this smoked ripe jalapeno is one of the "hottest" chiles around. Be careful - this salsa is simple, spicy - and addictive!


View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Fingerling Potato Salad
Mixed fingerling potatoes combined with chopped wild leeks (ramps) for a refreshing salad with a hint of truffle and lemon. A potato salad worthy of a formal luncheon or dinner. Very easy to prepare yet a classic.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Savory Mushroom and Gruyère Strata
This layered casserole, perfect for an easy, make-ahead brunch, but classy and substantial enough for a satisfying dinner, features savory cheeses, eggs, and a whole lot of hearty mushroom flavor.

Think of strata as nothing more than a savory bread pudding. It's easy to make and can even be prepared the night before and baked just before you're ready to serve it.

Stratas aren't as well known as other classic casseroles. Many people have never even heard of them. But stratas combine all the classic elements of breakfast - eggs, milk, bread and cheese - and you can easily add or change ingredients around to suit the contents of your pantry or your appetite!

View Recipe
Print Recipe

Empty

www.earthy.com

HOW CAN WE HELP ?

OTHER WAYS TO SHOP

CONNECT WITH US!
SUBSCRIBE TO OUR FREE EMAIL NEWSLETTER
 
EARTHY DELIGHTS • 2871 Jolly Rd • Okemos, MI 48864 USA • tel 855.328.8732 fax 517.253.7366 • info@earthy.com