May 16, 2013

Sel de Provence

Sel de Provence

My love for special spice or salt-mixes is one of the reasons I spend a lot of time in my kitchen. Especially now that I’m growing and drying my own hot peppers and herbs, I tend to go a little overboard.

Coming up with new blends is my favourite form of entertainment because there’s no such thing as one seasoned salt to rule them all, well, my beloved Lawry’s comes close but still…

I love how seasoning a simple chicken breast with a fresh, green herb mix will create an entire different dimension and dish than when I’m using my favourite Japanese 7-spice Shichimi Togarashi. Same type of meat, but a world of difference when you play with the seasonings.

This is one of the mixes I keep on hand, kinda like my ranch dressing. It works great on steaks and roasts—heck, it even works on pretzels—and because of the subtle herb flavour I especially like to use it on peanuts and macadamias.

 

Ingredients:

5 tbsp coarse sea salt
1/2 tbsp dried thyme
1/2 tbsp dried marjoram
2 tsp dried rosemary
1 tsp dried basil
1 tsp dried celery leaves
1 tsp savory (bonenkruid)
1 1/2 tsp dried parsley
1/2 tsp dried tarragon

 

Directions:

 
You can combine the salt and herbs, put it in a salt or pepper mill and use it like that giving you the perfect finishing touch to whatever you like.
 

I use my spice mill to turn it into a more delicate salt. Less pretty, I agree, but the flavours seem to come out even better.
Sel de Provence

Start with the sea salt.
Sel de Provence

Add your dried herbs.
Sel de Provence

And blitz a few times.
Sel de Provence

Match made in seasoning heaven!
Sel de Provence

Sel de Provence
Ingredients
    5 tbsp coarse sea salt
    1/2 tbsp dried thyme
    1/2 tbsp dried marjoram
    2 tsp dried rosemary
    1 tsp dried basil
    1 tsp dried celery leaves
    1 tsp savory (bonenkruid)
    1 1/2 tsp dried parsley
    1/2 tsp dried tarragon

Directions
    Mix all ingredients and either put it in a salt/pepper grinder or use your spice mill to give it a finer grind. Store in an airtight container.

Meal type: Spice-mix
Servings: 1
Copyright: © kayotickitchen.com
Nov 6, 2011

Cherry Tomato & Olive Clafoutis

A classic Clafoutis is a rustic French dessert made with cherries, but guess what; there’s no rule that says you can’t turn it into something savory as well. I’ll often turn sweet recipes into savory ones because I just have a meat tooth instead of a sweet tooth. Think of this recipe as a sort of Quiche without the pastry base. What we’re talking about here is a creamy batter,…