Herb Salts

Making your own herb salts couldn't be easier. First you need to choose your salt. Here are just a few types:

Himalayan Pink
The color hues of this sea salt range from light pink to dusky rose to deep red. Formed about 600 million years ago when a great inland sea evaporated, Himalayan Pink salt’s gorgeous palette comes from a variety of trace minerals including iron, magnesium, copper, and potassium, among others, which have been trapped in the salt crystal matrix (Bitterman, 2013).

Celtic Gray
Celtic gray sea salt is blue-gray in color and carries a distinctly mineral-rich flavor. Derived from Brittany, France, this salt gets its distinct color from the earthen clay from which it is harvested. Its traditional uses in cooking range from finishing on savory dishes to being finely ground and added to baked treats to create a “richness” in other flavors (Bitterman, 2010).

Black Hawaiian
Jet black in color, black Hawaiian sea salt actually gets its unique hue from activated charcoal added during or after the drying process is complete. Although it is traditionally derived through evaporation over volcanic soils (hence its other common names, “volcanic” or “lava” salt), this aspect does not impact the color of the sea salt (Bitterman, 2010). The flavor is earthy and slightly tannic.

Fleur de sel

Translated as “flower of the salt,” this unique sea salt is made by evaporating saline water in the open air with energy from the wind and sun (Bitterman, 2010). Since these salts already have a high about of moisture in them, the crystals are able to resist instantly dissolving when sprinkled over a plate of steaming food. This means that the flavor profile will be more pronounced and the salt will maintain a slight crunchiness.

Red Hawaiian
There are several different types of red Hawaiian sea salt ranging from brick red to pale or dark salmon in color. As the red color implies, red Hawaiian sea salts are rich in iron. Like black Hawaiian sea salt, the color is not derived from the salt itself but from the red volcanic clay, called Alaea, that is mixed with the salt during natural evaporation in tidal pools. The flavor of these salts is oceanic with a mineral undertone (Bitterman, 2010). 

Persian Blue
The pale sky blue color of Persian blue sea salt alludes to its mild, silky, and slightly sweet flavors. Although it is rich in trace minerals, its distinctly blue color is derived from the natural compression of the salt over long periods of time. Considered one of the more rare sea salts available on the market, Persian blue sea salt also carries a high price tag (Bitterman, 2010).

Smoked
While smoked sea salt does not lend any additional nutritional content, the smoky flavor is rich, distinct, and favored by chefs all over the world. The process of smoking sea salt is typically done over hot coals at a low temperature. Through this process, the salt takes on a slightly tan or gray color (Bitterman, 2010). (Reference: The Herbal Academy)

Now Choose Your Herbs!

Flat Leaf Italian Parsley

I was looking for a blend we could use to rub on thick cut pork chops, steaks or chicken when we were grilling.

Curly Parsley

Recently we cut some Flat Leaf Italian Parsley, Curly Parsley, Oregano and Thyme, so I went after something a bit Tuscan in flavor. I also chose to use a Garlic French Sea Salt from a purveyor in Maryland who makes small batch flavored sea salts.

For longer shelf life, I first dried the herbs and then blended a bit of everything together with some of the salt. It was literally a taste experiment, adding a bit more of this or that, until the flavor was where I wanted it. You don't want the salt to overpower the herbs, so starting with a little and adding more is the way to go.

RECIPE
Ingredients
1 tbls. dried Flat Italian Parsley
1 tbls. dried Curly Parsley
1 tbls. dried Oregano
1/2 tbls. dried Sage
1/2 tbls. dried Thyme
1-2 tbls. sea salt of your choosing, to taste (I used *Garlic French Sea Salt)
*If not using Garlic French Sea Salt, add 1-2 tsp garlic powder, to taste

Method
Combine all ingredients together in a food processor and process until it's the consistency you want. Store in air-tight mason jar. Use as a rub on pork, beef or poultry. Especially good on grilled meats.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.ix all ingredients in a large sauce pan. Stir to combine and bring to a low boil over medium heat. 

Chicken Fricassee {Fricassee De Poulet a L'Ancienne}

Many cooking references describe fricassee simply as a French stew, usually with a white sauce. To me it's the original French comfort food ... simmered chicken with hearty vegetables in a rich, silky sauce, that was also one of Abraham Lincoln's favorite dishes.

There are many recipes around for this one-pot chicken dish, but this combination of a bone-in chicken, with the veggies, wine, broth and spices is my favorite. It makes an easy and hearty meal for any night of the week, but is also pretty enough for Sunday supper or when company comes to visit.

Naturally, I always recommend using a pasture raised chicken from a local farm. This beauty came from my friends at Thames Farm.

Recipe

Ingredients
1 whole chicken cut into 10 pieces (2 thighs, 2 wings, 2 legs, 2 breasts each cut in half)
Coarse salt and freshly ground pepper
3 tbls. unsalted butter, softened, divided
1 tbls. extra-virgin olive oil
1 small yellow onion, diced (1 cup)
1 carrot, diced (1/2 cup)
1 celery stalk, diced (1/3 cup)
2 tbls. all-purpose flour
2/3 cup dry white wine
4 cups chicken bone broth
2 large farm fresh egg yolks, room temperature
1/4 cup heavy cream
1 tsp. tarragon leaves
1/2 tsp. thyme leaves
2 tbls. fresh lemon juice

Method

Brown Chicken
Season chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.

Saute Onions, Carrots and Celery
Reduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.

Pour in Wine and Broth
Add wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.

Simmer Chicken
Place chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes.

Make Sauce Thickener
To make the sauce thickener, whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered sauce into pot. Return chicken to pot. Add tarragon, thyme, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Ossobuco with Cross-Cut Beef Shanks

When I shopped recently at the Winter Farmer's Market at Coastal Coffee Roasters, I purchased some awesome Cross-Cut Beef Shanks from Solo Verdi Meats. This beef is entirely grass-fed and comes from a very unique lineage of cattle, one I was very anxious to try.

"We work to maintain a herd with ideal genetic composition. Our cows can be linked to a subspecies of Bos primigenius taurus – the long-horned Aurochs that roamed Eastern and Central Europe during the Bronze Age.

Solo Verdi Meats unique Romagnola and RomaCross lineage make for naturally tender, delicately marbled beef. Our farm is located in the heart of the Southern Lowcountry region of South Carolina in the small farming community of Varnville. 

Unlike many other farms and beef producers, our cows are all born, raised, and finished here on premium quality grasses. There is no corn, no soy, and no wheat – absolutely no grain of any type – in their diet. While many farms will give grain to their grass-fed livestock during the last weeks of their life, a process called on-farm grain finishing, we prefer to preserve the quality and nutritional value of our beef product. 

Maintaining our farm at the highest standard of care means that our livestock receive the utmost humane treatment. Our cows roam freely on lush, liberally-fenced pastures. Our happy herd lives a highly social and stress-free life, something that improves their quality of life as well as the quality of the finished product."

I have never prepared Ossobuco before, but I knew it was slow cook and braised in beef broth and wine, so I turned to my good friend, Barbara, at Sunday at the Giocometti's for a "tried and true" recipe.

What is Ossobuco? It is a Milanese specialty of cross-cut veal or beef shanks braised with vegetables, white wine and broth.

RECIPE

Ingredients for 2
2 cross-cut beef shanks with bone marrow (I used beef shanks from Solo Verdi Meats)
2 tsp. sea salt
2 tsp.black pepper
1 cup flour
1 large carrot (about 3/4 cup diced)
1 large celery rib (about 3/4 cup diced)
1/2 sweet onion (about 1/2 cup diced)
1 large clove of smashed garlic (I used minced garlic)
3 tbls. olive oil
1 tbls. vegetable oil
1 tbls. butter
1 small can tomato paste
1 cup of white wine
2 cups beef stock or vegetable stock (I used homemade beef bone broth)
Optional: Add 1 tbls. herbs such as sage and thyme or rosemary. 

Method:
Preheat oven to 300.

Dry your beef shanks thoroughly with paper towels, and pepper your beef generously. If desired, tie your beef shanks with kitchen string, which will keep the meat from coming away from the bone while cooking. Dredge the beef and coat well in flour.

Heat the olive oil and vegetable oil in a large, heavy fry pan or Dutch oven. Make sure it's deep enough to hold your liquids. Brown the beef on all sides on medium to low heat, being careful not to burn.

Remove the beef from the pan and cover loosely. In the meantime, add your onion and minced garlic and saute until fragrant and somewhat translucent.

Add your celery and carrot and mix.  Give it a pinch of salt and put the lid on the pan.  Turn the heat to low for a few minutes and cook until the vegetables are fragrant and soft. Add your beef back to the pan and give them a turn, adding the wine, broth, herbs, tomato paste and butter. Cover pan with lid.

Move fry pan or Dutch oven to the oven and cook for about 2 1/2 hours. After 2 hours remove the lid and give it a turn. Return to oven and let cook the additional 1/2 hour uncovered.

Test for tenderness by sticking a fork into the beef. It should be very tender, and easily pass through.

If you tied your shanks with kitchen string, be sure to remove it before serving.

Serve Ossobuco over some pasta or rice with the sauce spooned on top.

Serves: 4

Recipe adapted from Sunday at the Giocometti's

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Grilled Swordfish Steaks

I grew up most of my childhood in New England, in a few small towns located on the coast. My dad would go down to one of the local fish markets several times per week, and depending on the season, or what was "fresh off the boat," bring home swordfish, cod, haddock, clams, quahogs, lobster and more.

We had fish steamed or grilled, clams and quahogs steamed or in chowder, (my dad's clam chowder was amazing), baked-stuffed lobster and so many more fresh delicacies! I loved it all, with the exception of something my mom called "Finnan Haddie," which was dreadful to me. Do you know it? All I know is that was the only seafood I didn't like as a child, because I absolutely adored all the rest of it, and do to this day!

Recently a "new to me" seafood market opened locally, Off The Hook Seafood Market, and I'd been trying several times to check it out. Finally I went on a day they were open and it didn't disappoint at all. Fresh wild caught shrimp, sea scallops, sea bass, salmon and more awaited me, along with this awesome swordfish. I didn't hesitate one minute, but bought it and brought it home.

RECIPE
Ingredients

1 - 1-inch thick swordfish steak
1 fresh lemon
Couple sprigs fresh thyme (optional)
Course-ground black pepper (to taste)
1 tbsp. butter

Method
Rub hot grill grate with a thick slice of fresh lemon, reserving the remainder to squeeze over swordfish.

Sprinkle swordfish with course-ground black pepper and squeeze fresh lemon juice over top.Grill on direct medium-high heat approx. 7 minutes per side, or until swordfish is cooked through and flaky.

Remove from grill and top swordfish with 1 tbsp. butter and let it melt in. Serve immediately.

Yield:  2 servings

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.