Monday, August 9 2010

Cooking Up Trouble

Mmm, nothing says home cooking like fried carrots

Of all the things I put on my blogs, from snide commentary to lectures on history, two things get the most commentary: my horrible little cat, and food. Last year I wrote about a food and wine tasting I lead for Winesense, and mentioned green salt. Since then I've had at least two dozen requests for the recipe, so I thought I'd reproduce it here, and throw in some pictures of the process.

In a food processor, process until smooth

* ¼ cup sel gris

Big, chunky and coarse, much like me. Even plain it's got a much better taste than regular salt

Sel gris is a type of sea salt. It's very coarse, usually a greyish colour, and it's damp and squishy. I buy a brand from Brittany (France) and use it for lots of things.

A little patch of herbs is like a wee bit of wealth for your cooking

* 3 bay leaves

* 2 teaspoons fresh flat-leaf parsley

* 1 teaspoon fresh thyme

* 1 teaspoon fresh oregano

This time I added rosemary and sage and had to substitute dried thyme, as I didn't have time to run to my other garden to harvest any fresh.

 

Use green salt gently, as it's quite salty, but the flavour is exquisite. It gives a hint of garrigue, a really nice herbaceous character.

What should you use it on? Anything you like to eat. I mix it with olive oil, pepper and garlic and rub it on vegetables and meats or seafood for the grill.

Yes, that's an avocado. If you don't grill them, you're missing out on something incredible

Chow time!

I was going to do some grilling today, with oak reclaimed from an old wine barrel, but it's raining too hard on the beach. Looks like it's green salt on pan-fried chops tonight instead--not a bad thing at all.

Posted by Chef Tim AT 1:17PM

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