COOKING WITH FRESH HERBS AND SALT
Tips, Tricks, & Techniques
Cooking with Fresh Herbs and Salt
I love fresh herbs and beautiful salts. The combination of the two can enhance your entire meal. Choose fresh herbs whenever you can, even if your recipe calls for dried! You will need twice as many fresh herbs as dried in a recipe!
1 cup grated Parmesan cheese
1 tablespoon fresh sage
Coarse black pepper
Pink rock salt
Heat oven to 350 degrees. Line a sheet pan with a Silpat or parchment paper that has been sprayed with nonstick spray.
Mix together cheese, sage and pepper. Drop by tablespoons on prepared sheet pan. Bake about 4 to 6 minutes, watching carefully, until the mixture melts and the edges are very slightly brown.
Remove from oven and let stand for a few minutes. With a spatula, carefully remove chips from the pan and let cool on a wire rack.
Chips will keep for 2 to 3 days in a tightly covered container.
4 cups cubed watermelon, preferably seedless
6 ounces ricotta
2 tablespoons fresh oregano leaves
Olive oil for drizzling
Freshly ground black pepper
10 black olives
2-1/2 teaspoons sea salt
Place in a serving bowl. Crumble ricotta over watermelon and sprinkle with oregano.
Chop olives roughly. Place olives and salt in a mortar and grind with pestle until olives are mashed.
Drizzle olive oil over the watermelon salad and season with black pepper. Sprinkle with a generous amount of olive salt.
2 8-ounce fresh buffalo mozzarella balls
2 large yellow peaches (or any other stone fruit)
1 small bunch of mint leaves – reserve 4 sprigs for garnish
1 small bunch fresh basil – reserving a few for garnish
1/4 cup white wine vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon honey
2 tablespoons fleur de sel
2 teaspoons curry powder
Cut mozzarella balls into 1/4-inch slices. Cut peaches in half and remove pits; cut halves into 1/4-inch slices. Set aside 4 sprigs of mint to use as a garnish; gently tear the remaining mint leaves and all the basil leaves from their stems.
Make the vinaigrette by whisking together all the ingredients.
Mix curry and salt together in a small bowl.
To assemble the salad, layer a peach slice and a mozzarella slice on each of 4 individual serving plates. Add torn mint and basil; continue layering until all cheese, fruit and herbs are used.
Drizzle vinaigrette over salads and finish each with a sprinkle of Curry Salt. Garnish each salad with a reserved mint sprig.
1 cup kosher salt
2 tablespoons fresh herbs, a single favorite or your own mix
Using a mortar and pestle, combine herbs of choice with salt, making sure to mix thoroughly.
Store salt in a tightly covered jar. Will keep for 7 – 10 days