January 30, 2011
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One great way  to add pizzazz to your dishes without worrying about the calories is to use a variety of salts.  A little goes a long way especially when herbs and spices are added to it.  Try these 2 flavors:

Lemon and Rosemary Salt

In bowl, combine 2 tablespoons lemon zest, 2 tablespoons rosemary, 2 tablespoons sea salt and ground black pepper, mixing well.  Sprinkle on vegetables, fish or chicken.

Fennel Salt

Heat dry skillet over low heat until hot, 3 minutes.  Toast 1 tablespoon fennel seeds, stirring constantly, until lightly browned.  Transfer seeds to work surface; cool.  Coarsely crush seeds, then stir together with 2 teaspoons kosher salt.  Sprinkle on meat, eggs and potatoes.

Truffle salt, which can be bought at gourmet shops, are best sprinkled over cooked eggs or tossed in pasta or risotto.  I’ve never tried it but they say, it’s a way to add million-dollar flavor for pennies a dish.

Bali Coconut and Lime Smoked salt is made from smoked over coconut shells and kaffir lime leaves.  This salt complements steaks and seafood.

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