My latest culinary obsession is flavored salts. Simple to make and fun to use, they really pack a tasty punch. The recipe is as easy as pulsing coarse salt in a food processor with anything from szechuan pepper to dried rosemary. Over the past week, I have made several delicious varieties but the flavor du jour was lime salt. After all, it was St. Paddy's Day weekend so something green was in order. Equal parts lime zest and Celtic grey sea salt created the perfect companion to crispy sweet potato chips. Using a peeler, I sliced the potato paper thin. A quick flash in hot canola oil was all they needed to crisp up. Laid out on a paper towel, they received their sparse sprinkling of lime salt (a little bit goes a long way). The crunchy texture and powerful flavor was just enough to drown out my inner voice whispering "time to do your taxes... time to do your taxes".
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Thanks for the salt tips. Interesting, always willing to give something new a try.
ReplyDeleteFunny, I just made parsley salt last night for the first time. I did it with fresh parsley, so now it needs to air dry on a sheet tray for a day or so, but I'm amazed at how much of the fresh parsley flavor and aroma is retained.
ReplyDelete@ Michael - that sounds awesome! I think parsley is often underestimated. I will try that next! Thanks for the idea.
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