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Salt of the Earth Tomato Salad

Salt of the Earth Tomato Salad

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Salt of the Earth Tomato Salad

Want to try your hand at a little molecular gastronomy? Here's your chance — a gel made from dashi, a type of stock used in Japanese cooking, adorns the salad's perimeter. Use your favorite types of tomatoes — green, sungold, and red cherry tomatoes, or whatever you wish. This dish is a popular starter at Salt of the Earth, located in Pittsburgh.

See all salad recipes.

Click here to see 5 Creative Recipes for Green Tomatoes.


*Note: Click here to see the Dashi Recipe.

**Note: Ultratex 3 is a type of thickener made from tapioca starch and can be purchased most easily online.


For the dashi gel

  • 5 1/4 Cups dashi*
  • 3/4 Ounces agar-agar
  • 2 Teaspoons sugar

For the Parmesan crisps

  • Cooking spray
  • 1 Cup finely grated Parmesan

For the Parmesan pudding

  • 1 1/2 Cup milk
  • 1 3/4 Ounce Parmigiano-Reggiano, grated finely
  • 8 Grams Ultratex 3**

For the soy vinaigrette

  • 1/2 Cup bonito soy sauce
  • 2 1/4 Teaspoons yuzu juice
  • 1 Tablespoon kecap manis sweet soy sauce
  • 1/5 Gram xanthan gum
  • 2 Tablespoons rice vinegar
  • 1 1/2 Cup vegetable, grapeseed, or other neutral-flavored oil

For the salad

  • 5 mixed variety tomatoes, cut into bite-sized pieces
  • Herb flowers, for garnish

Salt of the Earth

From ancient times, the story of Appalachia has in many ways been the story of salt. And whether sprinkled on watermelon or in chili slathered on a hot dog bun, for the Kentucky native and foodways expert Ronni Lundy, it’s the taste of summer in the mountain South

Rich Valley Road, the asphalt two-lane into Saltville, Virginia, runs through a wide valley along the base of Clinch Mountain. I slow down as much to savor the glide as for safety, and in slowing, I note what is happening roadside. The closer I get to town, the closer it seems that the small frame and brick houses sit to the road, their porches facing it.

I come from porch-sitting people, so it pleases me to see most of these are occupied. Wearing clothes that still speak of work—jeans and overalls, apron and housedress—the older folk on them have earned the right to sit idle at noonday. Even in the yard of a single-wide—flower bordered, well kept, yet porchless—three iron-haired men have arranged their lawn chairs out front in proper porch order: not clumped conversationally to face one another, but turned in a single line to the road, the better to see who is passing by. Raised in the vernacular, I don’t wave but lift two fingers from the eleven o’clock position on the steering wheel and give a short nod as I pass, receiving same in return.

A gathering on the porch in Kentucky.

While porches in this valley would have been availed of an evening, or after church on a Sunday, such midday midweek idleness would not have been common in the past. In its peak years, the salt industry in Saltville required three shifts of workers daily and provided livelihood for both town and country dwellers. And well before colonial entrepreneurs discovered a secret wealth of ancient salt deposits in the Appalachians in the 1700s, this was a lively, active place. The salt licks made a rich hunting ground for the Native Americans who came to seek the diverse game that flocked in abundance to satisfy their salt need. And before the deer, elk, and bears, the salt drew huge prehistoric beasts: mammoths, mastodons, musk oxen, the giant ground sloths whose bones have been found in local archaeological excavations.

I see the record of all of this at the Museum of the Middle Appalachians in the quiet, almost deserted downtown of Saltville. In a large, softly lit room, the huge skeleton of a woolly mammoth stands near a tabletop diorama of the town and surrounding valley.

The museum has a smaller space for rotating exhibits. When I am here, the room is full of quilts hand made by women from the town, a different sort of history told in scraps and imagination and impossibly small stitches. And in a large, sunny third room, the story of the earliest people who lived here—shown with flints and arrows, beads and feathered apparel—shares space with that of the latest. Photographs and artifacts tell the early history of a twentieth-century company town, presented with fond nostalgia by those who lived here and their descendants.

Salt sparked the first extractive industry in the southern Appalachians. Its processing required the harvesting of timber, then the excavation of coal, to keep the evaporative furnaces burning. In time, those resources were exported out as well, and that became a defining moment in the history of the region.

Salt is also a defining ingredient in the foodways of the Southern mountains. At some point in the ancient processing of carcasses in the salt/hunting regions, the flesh came in contact with the mineral and magic was born. Salt curing was the way that early hunter-gatherers prolonged the edibility of meat to get through the winter. Salt curing is what fueled the industry created by the colonists who came later to make their fortunes by shipping salt downriver to the meatpackers in Cincinnati, Louisville, Knoxville, Nashville, and as far away as New Orleans.

Is it any wonder that salt came to define many of the core foods of the region? Lip-puckering country ham and salt-cured pork. Sour corn and pickle beans. Melon served always with a sprinkle of salt. The ubiquitous cheese Nabs in the glove box that no mountain trucker leaves home without. Salty slow-simmered kale and pinto beans. Jerky, kraut, and pickles of all kinds. Salt is the compound that enabled life and nourishment through the harsh, stark winters of the mountains, winters that helped create a cuisine that was in one sense distinctly Southern and at the same time distinctly its own.

A Southern classic: fresh watermelon served with a shaker of salt.

Much to chew on as I make my way to the museum gift shop, so no wonder that what I gravitate toward is a spiral-bound volume with a soft yellow paper cover amid the many “official” histories. It’s the Saltville Centennial Cookbook. I am most intrigued by the evocative names of the more savory, salt-laced dishes, and the stories they conjure up: Dead Man’s Soup, Bert’s (Big Mama’s) Cat Head Biscuits, Brain Croquettes, Parsnip Skillet, Dr. Finne’s Baked Doves, Hungarian Soup (Hunky Soup), Paprika’s [sic] Csirke (Chicken), Hunter’s Goulash, Chicken and Dumplings (two versions), Heirloom Scalded Lettuce, Old Fashioned Hash. Clearly there is history here as well. Delightfully, the children, grandchildren, and friends tell a good bit of that history, as this cookbook is studded with old black-and-white photographs and laced with memories of the women, and a few men, who turned these dishes out, day after day.

“There are few people in the Town of Saltville who have never eaten any of Granny Blackwell’s cooking,” I read.

“After retiring from Olin with 42 years of service, Ralph enjoyed fishing as often as possible.”

“She was a generous person and worried over people who were in need. She liked to travel and ride the bus.”

Such fragments remind me of summer evenings as a child. Lying on the grass down in Corbin, Kentucky, with my cousins, lightning bugs flashing in the dark around us, we caught such pieces of the conversation my parents, aunts, and uncles were having on the porch above. From them we formed imagined pictures and stories of the past, our people

We were all—my father, mother, sister, me—born in Corbin. But when I was about a year old and my sister twelve, my father got word of work in the distilleries in Louisville and we moved. My parents lived in the city the rest of their lives, but they never fully left the mountains. Like most members of the various hillbilly diasporas of the twentieth century, we went “up home” whenever we could. My father worked in the boiler rooms, as a fireman and oiler, hard labor but it suited his athlete’s need for a physical challenge. (He’d been a boxer as a young man. The folks in Corbin said he’d been a good one.)

He worked swing shift, and “on call,” and picked up overtime when he could to compensate for the layoffs that were a part of the distillery process then. Whenever a stretch of more than two days off came up, we’d make the four-hour winding drive to “see the folks.” We spent every summer vacation of my growing up in those hills. The steeper and more winding the road became, the easier my father seemed to sit in his skin, to smile from someplace deep.

Summers up home were not lazy. There was always a little time on the lake for reading and cards, swimming and fishing, but there were also things to do, and my parents were always willing to do them. My mother cooked with her aunts for the passels of cousins who showed up every night to visit and remember. She helped with the canning, strung beans and then threaded them up for shuck beans, cleaned and mopped and hung out wet clothes just as she did at home.

My dad loved any job that required muscle and took him outside. One summer he and my great-uncle Charlie built a garage from the foundation up, the sound of boards slapping and the two men talking and laughing riding like a melody over the rhythm of the locusts. They would come in the house still telling a story, riffing back and forth like jazz hipsters as they got tall iced tea tumblers from the cabinet and filled them with springwater that came from the faucet. As they turned to go back out, my dad would grab the saltshaker from the table and pour some in his palm and some in Charlie’s, licking it up on his way out the door. “A man needs to keep his minerals balanced,” he told me when I asked why. “Work in the summer, you sweat ’em out.” Salt and springwater: hillbilly Gatorade.

We sweated too, children playing hard or doing chores, women working in the steaming kitchen. Maybe that’s why I remember salt so clearly as the taste of summer. We put it on our fresh cucumbers and onions. We consumed it ravenously on crisp crackers topped with tangy bologna or Vienna sausages on the deck of the pontoon boat at the lake. My cousins and I poured tiny mountains in our palms and dipped tommy-toes, still warm from the garden, before dropping them into our mouths. My great-aunt Johnnie kept a saltshaker next to her as she sat on the porch slicing tart June apples to dry, for use that winter in stack cake and fried pies. The drying sweetened them, she told me, and I knew that to be true. So did salt, she said, as she sprinkled some on a crisp sour slice and popped it in her mouth, then made one for me. I wasn’t so sure about that, but there was a mingling of flavor there that was both sharp and haunting.

Even dessert in the summer needed some salt. After supper I’d ride into town with Daddy and Charlie to a grocery store that stayed open late, it seemed just to sell the dark green melons they kept in the back in long tin tubs filled with ice water. We rushed home to slice the melon while it was still deep chilled, perfect half-moons of vermilion laid on yellowed plates with sweet flowers and tiny age veins around the edges. Nobody plunged in until the saltshaker made the rounds.

My cousin David ate cinnamon Red Hots on saltine crackers we poured salted peanuts into our glass-bottled Cokes. Even ice cream, that pure sweet blend of milk and sugar, required salt. Not in it, but in the old crank freezer that Charlie and my dad would take turns turning. The ice had to be crushed just right, then layered with a handful of rock salt. Inevitably in the process, one of the women would caution, “Don’t let that salt get high enough to seep into the cream,” and then someone would tell the story of the time that happened. And then another story, and another one, as we sat patiently on the screened back porch and waited for the cream to ripen.

When these visits ended—summer vacations, long weekends—there would be a sadness in the leaving. Tears—salt again—were shed by the women and children. The men cleared throats, mopped sweaty foreheads with handkerchiefs that just managed to slip by their eyes. Someone would say, “Going back to the salt mines, Pap?” My dad would laugh and we’d drive away.

I don’t know where my child’s image of “the salt mines” came from. A cartoon? A book I’d read? In my imagination, they were far, far away, part of an exotic desert world of swirling sand and spices. I did not know then that salt had been “mined” just one county over from Corbin.

In the 1790s, the first saltworks in Clay County, Kentucky, were started on Goose Creek. In 1807 the town of Manchester was founded there and the full-scale production of salt began. The industry peaked from 1835 to 1845 but continued for some time after. In 1862 the Union army’s leadership ordered all saltworks there destroyed to undermine the food supply of the Confederacy, even though their esteemed officer Brigadier General T. T. Garrard owned one of the biggest.

Three years later, in 1865, my paternal grandfather, David Franklin Lundy, was born. Clay County was not a peaceful place then, and that was true before the war and after. Violent feuds mark its history, but unlike the stereotypical stories of mountain feuds over moonshine or marriages gone wrong or cows gone astray, these were wars fueled by the ambitions of the wealthy entrepreneurs who owned the salt mines and dictated the lives of those who worked in them. Battles began as soon as the saltworks were established, and bad feelings and violence generated from them continued through the Civil War and on, as late as the 1930s.

Blood. Sweat. Tears. Salt is essential to each each is a part of salt’s story.

Mountain Flavor

Out this August, Ronni Lundy’s Victuals: An Appalachian Journey, with Recipes(Clarkson Potter), from which this story and these recipes are excerpted, is a love letter to the foods of Appalachia, a region the Kentucky native has chronicled and championed for more than twenty-five years. Chapters devoted to mountain staples such as corn, beans, and apples, and recipes for everything from tomato gravy to black walnut pesto, continue the work of a writer who planted the seeds for the recent revival of smoking, pickling, and cast-iron frying and has influenced some of today’s most prominent Southern chefs.

Salt of the Earth Tomato Salad - Recipes

How Did Maldon Become the One Name-brand Ingredient Every Chef and Home Cook Can Agree on? Nick Paumgarten Travels to the Marshe of Essex, England, to Sift for Some Answers.

ONCE UPON A TIME, salt was just salt. It was the stuff in shakers and canisters, the gustatory equivalent of the treble dial. You used more, or you used less. Whether it was a little girl with an umbrella, a toss over the left shoulder to ward off bad luck, or a nontaster&rsquos affront to the chef, it was all just salt.

This was more than 20 years ago, but well after people learned that there might be finer coffee than Medaglia D&rsquoOro in a can. Maybe the first inkling was the coarse salt on the rim of a margarita, or a salad invigorated by sparks of La Baleine, or a virgin bite of chocolate sprinkled with fleur de sel. For Mark Bitterman, the author of Salted and the coiner of the term selmelier (which so far seems to have been applied just to Bitterman), the epiphany was a transcendent steak at a relais in northern France in 1986. He deduced that the difference-maker was the rock salt provided by the owner&rsquos brother, a salt maker in Guérande in Brittany. Bitterman came to learn, as all chefs now have, that before salt was just salt&mdash before it was industrialized and homogenized&mdashit was a regional and idiosyncratic ingredient, perhaps the quintessential one, precisely because it was so universal. You could tell salts apart, prefer one to another, and pair them with different foods. You could acquire a salt vocabulary, tell salt stories. If you could be a snob about coffee, beer, butter, peppers, and pot, why not sodium chloride?

I was slower to catch on. I&rsquod encountered a certain variant everywhere: delicate flakes of sea salt, in ramekins or little wooden bowls, in snug neo-rustic restaurants with one-syllable names (Prune, Hearth, Salt, et al.) or at the kind of rooftop barbecues where people served mead cocktails and put watermelon in salad. It was a pleasure to pinch it between forefinger and thumb, or absentmindedly dab at it and taste a few flecks, like a narc testing a confiscated drug shipment. It had a sublime effect on a tomato or a pork chop. But I didn&rsquot think of it as a particular kind. It was just &ldquothe fancy salt.&rdquo

Then I got wise. On a kitchen shelf at home, there was a small box adorned with the Royal Warrant of the Queen of England and some Edwardian-sounding patter in small print, attesting to the &ldquocurious crystals of unusual purity&rdquo contained within. The brand was Maldon&mdashMaldon Sea Salt Flakes. It came from a 135-year-old family-owned salt works on the southeast coast of England. My wife had been buying it for years.

I soon realized that almost everyone who gave food any thought&mdashprofessional chefs, restaurant junkies, people who keep a waterstained spiral notebook of a great-aunt&rsquos favorite recipes&mdashknew about Maldon. It had the omnipresence of Hellmann&rsquos mayonnaise, the old-school cred of Walkers shortbread, and the high repute of Gevrey- Chambertin. It had also become trendy. Cameron Diaz carried a tin of it in her bag Gwyneth Paltrow sang its praises on Goop. Chef Judy King revealed it to be her secret prison seasoning in Orange Is the New Black. (&ldquoThis is my heroin,&rdquo she says.)

Ruth Rogers, the chef and owner of the River Café in London, declared in her first cookbook, back in 1996, &ldquoYou must use Maldon salt.&rdquo When I visited her at home in London last fall, she said she had been talking about it with some chef friends earlier that day and &ldquoone of them said, &lsquoAt last, the British have an ingredient.&rsquo It&rsquos a very chef-y ingredient.&rdquo

When cooks talk about Maldon, they inevitably mention the feel of the flakes between the fingers, the pleasing tactility of the pinch. (No one really measures out salt.) The pyramid shape, no bigger than a tab of acid, keeps it from caking. It has the look of something valuable and hard-won, a delicacy that has crossed deserts on camels. It works best as a finishing salt&mdashone sprinkles it on vegetables, butter, caramel, or grilled meat, just before serving. As for the taste, Maldon is considered less bitter, less salty than other salts. There&rsquos a quick savory zing that doesn&rsquot overpower or overstay&mdash&ldquoan ephemeral saltiness,&rdquo as Bitterman describes it. It&rsquos almost sweet.

&ldquoNothing else has that flaky quality,&rdquo Daniel Rose, chef-partner at Le Coucou in New York, told me. Having spent the past 20 years in Paris, where he owns Spring restaurant, he also used a variety of French salt, in addition to the English stuff. But, he recalled, &ldquothere is definitely a pre-Maldon time and a post-Maldon time.&rdquo

Best 5 Pasta Salad Recipes

Hot dogs, burgers and barbecue may take center stage at your backyard cookout, but no matter the entree, you surely need a few side dishes to round out your spread. Easy to make in a hurry and guaranteed to impress party guests of all ages, pasta salads are go-to summertime picks, especially since they often can be customized to your family's tastes, or the ingredients you have on hand. Check out Food Network's best-five pasta salad recipes below to find top-rated classic and dressed-up creations from some of your favorite chefs, like Giada and Ina.

5. Tuscan Pasta Salad with Grilled Vegetables — Mix crunchy radicchio, fennel and fresh vegetables with pasta and cannellini beans to create a big-batch salad that's best served at room temperature.

4. Pasta Salad with Steak, Bell Pepper, Green Beans and Bacon — Ready to eat in only 20 minutes, Food Network Magazine's hearty pasta salad is dressed with a creamy, cheesy topping featuring mayonnaise, fresh garlic and Parmesan.

3. Campanelle Pasta Salad — The secret to Giada's tuna-pasta salad is opting for a can of Italian tuna instead of water, this fish is packed in olive oil, which adds a rich flavor complemented by juicy tomatoes, briny capers and fragrant herbs.

2. Tomato-Feta Pasta Salad — Ina's Mediterranean-inspired pasta salad combines fresh and sun-dried tomatoes, plus black olives and feta cheese, with a smooth, tangy garlic-vinegar puree. Click the play button on the video below to watch her make it.

1. 7-Layer Pasta Salad — Combining the best of traditional greens, pasta and vegetable salads, Food Network Kitchens' 30-minute recipe boasts levels upon levels of deli ham, cheddar cheese, romaine and broccoli, married with a drizzle of cool mayonnaise-buttermilk dressing.

Foraging ‘Salt Spray Rose’ Hips to Use in Tomato Recipes

A homestead located at 55th latitude is probably not considered to be a good place for to grow tomatoes. We do own a few tomato plants, carefully snuggled up against the south wall of our brick-built cottage, and we are cherishing every single tomato, having managed to change color from green to somewhat reddish.

&lsquoSalt Spray&rsquo Rose Hips as Tomato Replacement

Well, the poor tomato-growing conditions actually don&rsquot matter, because, instead of tomatoes, we successfully cultivate Rosa rugosa, also known as the &ldquoSalt Spray Rose,&rdquo one of the most frost- and sea salt-tolerant wild roses.

Rosa rugosa is not only present on our property, but also growing wild all over the district. It starts to blossom early, at the beginning of June, and from August, it bears tons of plum-sized, bright red hips, with a thick layer of soft sweetish-sour flesh covering a large cavity filled with seeds. Not only their large size and unusual tenderness remind me of tomatoes, but also the taste of the flesh does, especially when cooked.

So why not use them instead of tomatoes? In fact, we do!

Cooking Tomato Dishes using Salt Spray Rose Hips

Our preserved spaghetti sauce is partly made from Rosa rugosa hips, and we also prepare a kind of bruschetta-style spread from the raw flesh now and again. Of course, some of the hips end up as sweet rose hip spread or jelly as well.

Spaghetti sauce. Before one can start preparing sauce or spread, flesh must be separated from seeds. For spaghetti sauce, whole hips can be boiled in water for about 5 minutes to soften. Once cooled, they are easily processed through a food mill, leaving a soft pulp for further use. You will get about 1 pound of pulp from processing 3 pounds of whole hips.

The easiest way of preparing spaghetti sauce from the pulp is to just season it with salt, pepper, garlic, and all kinds of Mediterranean herbs (thyme, oregano, marjoram, rosemary, sage, laurel, and basil) add a drop of olive oil and heat up. Tasting it, you might find it too sour. To manage its acidity, small amounts of baking soda can be added, until it has your preferred taste.

What&rsquos also missing is the slightly bitter &ldquonightshady&rdquo taste of real tomatoes. So, on our homestead, we are adding about 1/3 of real tomato pulp (from the supermarket) to it. The sauce is easily made in bulk and can be canned in jars or stored in the freezer. It can be used as basic sauce for to prepare spaghetti Bolognese as well as for making pizza.

Bruschetta spread. It&rsquos a bit less comfortable to prepare hips for the raw spread. Every rose hip has to be cut into half and its seeds removed using a teaspoon. Because the seed cavity also contains some hairy matter, which causes a bad itch, rubber gloves should be worn doing this.

The raw spread doesn&rsquot keep fresh all that long and should be prepared the day it&rsquos intended to be used. To make it, the rugosa hip flesh should be getting diced finely. Per cup of flesh, about ¼ cup of finely chopped onions (feel free to add more!) should be added, along with a mashed clove of garlic.

Stir olive oil into the blend until its &ldquospreadbility&rdquo is the way you like it most (you may also use a blender if you prefer it being a soft paste). Then season with salt, pepper, and fresh Genovese basil or lemon thyme. Add some chopped fresh chilly if you like.

Spread on slightly toasted white bread. You might want to set a slice of mozzarella on top of each bruschetta.

'Rosa rugosa' Cultivation

Salt Spray Rose is easily cultivated in cold temperate and mild subarctic climates, in fact it tends to spreading fast, using both, runners and seeds. Thus, in low hardiness zones, it sometimes is considered as being invasive.

To be able to germinate, its seeds do need temperatures well below freezing to stratify. It would put up with nearly any type of soil and condition except for lasting heat or extreme drought. In Europe, it is hardly ever found growing south of the 50 th latitude.

Marion Gabriela Wick lives on a secluded, 3.5-acre homestead in North Frisia, Germany where she guides tours to the European Wadden Sea National Park and the salt marshes located almost at her doorstep. She has been instrumental in protecting Wiedingharde Beach&rsquos unique &ldquofruity heritage&rdquo made up from thousands of wild and heritage fruit trees and shrubs growing along roads and trenches, around fields and farm houses, planted by generations of farmers trying to protect their cottages and grain fields from the regions very harsh weather conditions. Read more from Marion at The Fairies Garden and connect with her on Facebook. Read all of Marion's MOTHER EARTH NEWS posts here.

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Sometimes all it takes to get kids to clean their plates is to make it look fun to eat. We'll do that tonight with recipes like, Dagwood Stacked Sandwiches, Shrek and Donkey's Manly Waffles, Phyllo Wrapped Chicken Mummy, Curious George's Banana Stuffed French Toast

Emeril's Polynesian Feast

Hold on to your coconuts, because we're having a Polynesian feast with recipes like, Pork and Ginger Dumplings with Sake Soy Dipping Sauce, Tchoup Chop Crunchy Shrimp in Lettuce Cups with Hot and Sour Chili Sauce, Kalua Pork Chow Mein, and Coconut Custard with Coconut Whipped Cream. With Music and dancing by the Lanakela Polynesian Review.

New Orleans Jazz Brunch

A kicked up brunch - Emeril style. Recipes Include: Emeril's Bloody Mary Mix, Smoked Salmon and Asparagus Frittata, Pecan Waffles with Roasted Pecan and Banana Syrup, Smoked Trout Hash with Choron Sauce, Limoncello Lemon Curd with Mixed Berries

Romance in the Air

Emeril serves up a romantic meal for an engaged couple. Recipes include: Herbed Flan with Caviar, Hearts of Palm Salad with Citrus Vinaigrette, Grilled Lobster Tails with Lemon Tarragon Butter, Chocolate Amaretto Pave.

Football Party

It's a manly way to watch the game. Recipes include Grilled Steak Salad, Caesar Style, Sausage Stuffed Portobello Mushrooms, Ultimate Cheesy Crab and Corn Nachos, Ducle de Leche Fondue, and Beer Battered Fried Trout Tacos with Spicy Horseradish Coleslaw.

Home Cookin'

Emeril and Paula prepare home cookin' at it's best. Chicken Fried Pork Chops with Andouille-Milk Gravy Over Buttermilk Mashed Potatoes Stuffed Pork Chops Chicken-Mushroom Fricasse Over Biscuits Avocado Chicken Salad Fried Oyster Salad with Buttermilk Dressing and Corn-Jalapeno Relish Oyster Stew

Irish Pub Grub

Emeril and Bobby Flay in a contest to see who can make the best Pub Grub. Smoked Salmon and Watercress Salad with a Lemon Caper Vinaigrette Smoked Salmon Hash with Dill Vinaigrette Grilled Lamb T-Bones with a Red Wine Reduction Sauce Country Style Potatoes Braised Napa Cabbage with Bacon & Red Wine Vinegar & Mint Caraway & Fennel Crusted Loin of Lamb with Mustard Sauce Guiness Battered Onion Rings Strawberry-Rhubarb Irish Crumble with Irish Whiskey Butter Oat Cake with Warm Mixed Berry Compote.

Dueling Comfort Foods

Emeril and Michael Lomonico present some comfort food favorites. Wonton Soup Curried Pea Soup with Frizzed Ginger Emeril's Knife and Fork Open-Faced Sandwich Philly Cheese Steak Peanut Butter Cream Pie Double Crust Apple Pie

Basketball Madness

Emeril presents some dishes to kick up a basketball party. Smoked Sausage and White Bean Soup Chicken Chimichangas with Chipolte Salsa Emeril's Ultimate Hot Dog Bar Candy Bar Brownie Sundae

Emeril's Blue Plate Special

Emeril kicks up some favorite blue plate specials. Kicked Up BLTs Chicken and Dumplings Carrot Souffle Southern-Braised Greens with Bacon Blueberry Custard Pie

Holiday Food Gifts

Emeril asks his buddies from Chelsea Market to help him put together some festive ways to say Happy Holidays!

Christmas Holiday Party

You’re invited to Emeril’s Holiday Party where the menu is as festive as high heels and a bowtie

Firehouse Favorites

Emeril whips up some Firehouse Favorites. Firehouse Crab Boil Day-After Crab Boil Potato Salad Urky Lurky Ugly Cake

Emeril's Potluck

Emeril prepares some dishes from his book. Champagne Punch Helen's Sausage Stuffed French Bread Emeril's Oven-Briased Osso Buco with Orzo "Risotto" Devil's Food Cake with Vanilla Buttercream Icing

Emeril's Grilling Contest

Emeril prepares the winners recipes. Laotion Grilled Pork Skewers with Papaya Salad and Sticky Rice Grilled Eggplant Pockets Ginger-Mango Flank Steak with Fennel Slaw Mike's Megga Grilled Pizza

Mexican Madness

Kicked up south of the border favorites. Recipes include: Top Shelf Margarita Grande, Ensalada de Nopalitos, Chorizo tamales with Green Mole Sauce, Shredded Pork Taquitos with Roasted Tomatillo Salsa and Corn and Goat Cheese Queso.

Food and Wine Pairs

Emeril shows how to make the perfect food/wine pairs. Tuna with a Tomato Caper and Parsley Brown Butter Sauce Mixed Greens with Prosciutto, Blue Cheese and Dried Fig Vinaigrette Beef and Wild Mushroom Stew Lemon Syrup Cake with Strawberries and Mint

Portuguese World Influence

Emeril prepares dishes that demonstrate the Portuguese influence all over the world. Piri Piri Fried Okra with Shrimp (Mozambique) Moqueca (Brazil) Braised Pork with Clams Mariner's Style (Portugal) Banana Fritters (Goa) Caipirinha (Brazil).

Diner Dining

Emeril kicks up favorite diner specialties. Everybody's Favorite Malted Shake Kicked Up Tune Melt Cheese Fries New Orleans Style SOS Peach Fried Pies

Irresistable Sweets

Emeril serves up tasty sweet treats with an international twist. Baklava Frozen Strawberry Lmon-Basil Mousse Italian Easter Pie Russian Tea Cakes

Real and Rustic Italian

Authentic Italian recipes - Emeril Style! Bagna Cauda - Anchovy Garlic Dip for Vegetables Risotto con Pepperone - Risotto with Sweet Peppers Brasato al Barolo - Beef Braised in Barolo Spuma di Cioccolato e Castagne - Chocolate Chestnut Mousse.

Chicken Four Ways

Emeril prepares four unique chicken dishes and presents the perfect wine pairings for them. Charlotte's Boursin Roasted Chicken Chicken Cakes with Tangy Remoulade Sauce Filipino "Adobo-Style" Chicken Thighs Chicken Pontalba.

Chef's Night Out

Emeril and special guest Chef Charlie Trotter kick up some favorite dishes. Barbecued Shrimp with Rosemary Biscuits Duck and Wild Mushroom Gumbo Chocolate Pudding Cke with Coconut Ice Cream.

Bread to Begin

Emeril shows some fun and surprising ways to use bread in different recipes. Emeril's Focaccia with Savory and Olives Stilton Soup Served in a Sourdough Bread Bowl Fajita Panini with Chipotle Mayonnaise Apple and Raisin-Challah Stuffed Pork Loin Ice Cream and Cookies Ice Cream.

Emeril's Butcher Shop

Emeril whips up some tasty dishes using butcher shop specialties. Seared Muscovy Duck Breast Salad with Blackberry Vinaigrette Pasta with Peas and Prosciutto Asian Style Braised Short Ribs Pan-Sauteed Dry Aged T-Bone Steak with Potatoes a la Boulangere.

Emeril's Italian Contest

Emeril serves up the winning recipes! Stuffed Chicken with Marsala, Figs, and Goat Cheese Frank's Italian Sauce (Spaghetti Sauce) Spingi (Italian Donut Fritters), Homemade Chicken-Meatball Soup.

Casseroles for Every Occasion

Emeril kicks up an old favorite - the casserole. Lamb and White Bean Casserole Cowboy Chicken Casserole Emeril's Favorite Choucroute Casserole Risotto and Wild Mushroom Casserole.

Cookin' with Spirits

Emeril shows how to add flavor to add flavor to a meal by cooking with spirits. Long Island Iced Tea Roasted Corn Salsa with Tequila Lime Dressing Pan Sauteed Filet Mignon with Caramel Brandy Mushroom Sauce Steamed Mussels in a Cagnac Cream Sauce Bourbon Nut Cake

Prepare a pie plate with non-stick cooking spray, and preheat your oven to 350. If you’re using a pie crust in your quiche, place it in the pie plate.

Melt the butter on low heat in a skillet, and sauté the garlic and onion until transparent. Add in the chopped asparagus, and sauté for about five minutes, just enough to tenderize the asparagus stalks.

While it’s heating up, combine the eggs, sour cream, salt and pepper, and goat cheese in a large bowl. Add the sautéed onion, garlic and asparagus to the eggs, and mix well.

If you're adding in bacon or ham, add it in now. Pour mixture into the pie plate.

Bake at 350 for about 40 minutes, or until a knife inserted in the center comes out clean. Allow to cool for five to ten minutes before slicing and serving.

Note: this is a super-easy dish to prepare in advance – mix the ingredients ahead of time and refrigerate, and then just pour into your pie plate when you’re ready to cook it. Or, if you bake it in advance, store in the fridge for up to three days, slice, and reheat, covered in aluminum foil, for about fifteen minutes in the oven.

Salt of the Earth: Laguna Salt Founder Discusses Business, Tips On Using The Stuff

What do you do if you are a stay-at-home parent of two with an erratic schedule but a desire to do something else in those free moments? For Larry and Jolie Mesmer the answer came in the form of salt, and the pair started the Laguna Salt Company in January 2013, both as a way to do something fun that they enjoyed, and to share their craft with the salt-loving public. Each batch of their carefully-crafted salt is created by hand, including the packaging and labels. So far they have infused salt with ingredients including vanilla, roasted garlic, ghost pepper and kona bean, and also offer a couple savory smoky versions perfect for jazzing up a fresh tomato salad or sprinkling on a bowl of pasta. You can find their salts sold at farmers’ markets in their home base of Laguna Beach, California, in some specialty shops and online at

Why did you get into the salt business?
As an artist by nature and a salt lover by heart, I kept circling back to the branding of the various types of sea salts we’d been exposed to over the past several years. In addition, I kept thinking about a trip to Hawaii we took several years ago where we were first exposed to flavored salt and absolutely loved it. Jolie and I had since experimented with infusing different types of salts and enjoyed discovering unique varieties from different regions. I remember the day Jolie finally decided to move forward with it, she said, “Why am I avoiding this, infused salt is awesome, let’s spread the word.”

With all the salt products out there, is it hard to find a foothold?
Yes and no. It has become a very popular product in the gourmet and artisan space, and we’ve met other companies as excited as we are and believe there’s a very good network amongst all of us. There are a lots of salt lovers in this world and I feel the more of us spreading the word the better it is for the business.

What are some things you have learned about salt that most people don’t realize?
We’ve learned quite a bit, but mostly it’s the fact that all salt is not created equal. Table salt, which most of us think of when we think of salt, is processed and its minerals are stripped and sold off. It’s then bleached and has iodine added along with anti-caking agents. We believe this is the salt that generates all the negative press. Unrefined sea salt is in its natural state, all the minerals remain, just as nature intended. Also, along those lines we’ve found that with all natural sea salt you tend to use less, the flavor is much more impactful.

How do you come up with so many unique flavors like kona bean and wild ginger?
Flavors, it’s a never ending quest. We’re constantly discussing various suggestions with ourselves, and listening to those of others. We’ll often experiment with things, some work, and others, not so much. For example we’re currently working on a toasted coconut salt and a wasabi salt, and so far so good.

Where do you source salt from?
All of our raw salts are sourced from their respective regions, for example, Bolivian rose from Bolivia, Cyprus flake comes from the Mediterranean and Cyprus Islands and fleur de sel is from Italy. Our smoked and infused salts use various base salts depending on the variety and ingredient that is being infused, a kosher flake being one of most popular, which is generally harvested from the Pacific Ocean.

How do you spread your salty word?
We’ve found introducing new varieties at various farmers markets is great for customer input since they tell it like it is, and that’s a great thing.

Do you have any tips on using your salts?
For salads, greens and veggies, try adding lemon flake, wild ginger or smoked applewood. Also try the summer smoke on buttered corn on the cob, black truffle on potatoes and a dash of ghost pepper on steamed spinach. For fish and seafood, we dust grilled shrimp with our lemon flake and use California red on gently seared scallops. Rubbing fresh salmon with smoked applewood before pan searing or grilling is also delicious. Then for meat, try summer smoke or kona bean on your rib eye, wild ginger on pork tenderloin, Tuscan rosemary for roasted chicken and ghost pepper to add a kick to wings, fajitas or ribs. Oh, and if you are making popcorn, black truffle is a must, and scorpion pepper helps enhance roasted pumpkin seeds.

Can you use salt in beverages too?
Yes, of course. In your next bloody mary, try summer smoke, roasted garlic or lemon flake, or all three together. You can also add Tahitian vanilla or kona bean to hot chocolate, lemon flake or Tahitian vanilla to a piña colada, or rim your iced tea glass with lemon flake.

How about for desserts?
We like the combination of California red on dark chocolate and a sprinkle of kona bean on vanilla ice cream. Also try wild ginger on cream pies and ghost pepper on caramel ice cream or freshly made caramels.

This post is brought to you by our friends at Bridlewood Estate Winery.

New Umami-Essence Sea Salt to Enhance Flavour

Salt of the Earth will launch its award-winning, innovative Umami-Essence Sea Salt at the upcoming SIAL, Paris, 2014 show. The Umami Essence Sea Salt is perfect for enhancing and boosting flavour in homemade recipes, while helping to reduce sodium. The new, natural Umami sea salt won the SIAL Innovation Selection 2014 and is nominated for the Grand Prix SIAL Innovation 2014 (SIAL Innovation 2014 Awards).

Umami-Essence Sea Salt is a propriety liquid formula derived from tomato extract and pure salt from the Red Sea. The tomato extract provides an exquisite umami taste to emphasize and improve the rich flavour of many recipes, while allowing for 30% less sodium than table salt. It was developed at Salt of the Earth’s modern R&D facilities, with support from Practical Innovation, Israel, a consulting firm for developing innovative products.

“Many consumers seek solutions that will allow them to dramatically reduce sodium in their diet on a daily basis, while keeping the great taste of their food,” says Giorit Carmi, Marketing Manager of Salt of the Earth. “They don’t want to compromise on flavour, and Umami-Essence Sea Salt can help them easily achieve this goal.”

This novel, all-natural product imparts a distinctive savory taste, without monosodium glutamate (MSG). It can be applied to tomato-based sauces, including: pizza, pasta and meat sauces, as well as soups, salad dressings and vinaigrettes and even savory cocktails. It also is ideal for seasoning meat, such as: barbequed steak, roasted meat and ground beef.

“Umami—the so-called ‘fifth taste’—has become one of today’s hottest culinary trends,” says Carmi.“Consumers demand healthy products without MSG and our Umami Salt fits this niche exactly. It can enhance the natural taste of every dish with its distinct umami flavour, while using 30% less sodium than table salt. It can be used in or even replace soup powders that contain MSG or preservatives. Salt of the Earth is readying for launch more products and ingredients of this line in the following months.”

“The Umami salt is a new addition to our innovative salt line,” notes Avi Freund, Export manager of Salt of the Earth. “We are excited to launch this innovative product in SIAL and gain international recognition, thanks to the SIAL Innovation Selection for 2014. It will be marketed to leading retailers and marketers seeking innovative products with a healthier image.”

Favorite Basque Recipes

Anyone who has visited the Basque Country, eaten at a Basque restaurant or attended a Basque festival can attest to the importance that Basques place on fine-cooked cuisine.

One aspect they pride themselves on is using high quality, fresh ingredients. And their meal menus always include meat or fish.

To help you enjoy Basque food, we’ve prepared the most exhaustive list of Basque recipes you’ll find on the web. We’ll also be regularly adding a video recipe to our popular collection of the best in Basque recipes. The first one is posted below.

As you’ll see, our list of recipes below is comprehensive. But with your help, we’d like to add more.

Have a favorite recipe from your ama or amatxi? If so, let us know by posting it as a comment and we’ll include it with the rest of the recipes below: (We have some great recipes submitted by our readers in the comments box at the bottom.)

Above: This video will show you how to whip up a tasty, healthy and popular Basque dish.

Related Euskal Kazeta Recipe Links:

Meat Recipes

Chocolate Souffle from Benji’s in Bakersfield must be ordered 30 minutes ahead

Poultry Recipes

Seafood Recipes Isidore Camou cooks garlic soup. Photo: Euskal Kazeta.

Soup, Stew Recipes

Sauce Recipes

Pintxos Recipes

Salad Recipes

Basque Cooking Video

23 Responses to “Favorite Basque Recipes”

    Koldo on December 5th, 2009 7:22 am

Here you have the easiest Basque recipe:
Idaho Potatoes in green sauce (Flora Alzola Barainka, Riddle & Mountain Home, 1900-1906)

Serves four:
1 kilogram of Idaho potatoes
4 tablespoonsful oil (in the old times Amuma used a kind of butter)
3 garlic cloves
Plenty of chopped parsley

Prepare the potatoes by peeling them, cutting them into slices (5 mm) and rinsing them under the tap-
Put the oil and the garlic cloves, chopped very fine, into an earthenware casserole. Fry them lightly, without allowing them to brown, and then add the sliced potatoes, turning these over once or twice in the oil.
Now add sufficient warm water to cover them and salt, according to taste together with a large quantity of chopped parsley-
The mixture should simmer very gently, but not be stirred only move the casserole about occasionally to make sure it does not set on the bottom.
Boil until the potatoes are ready, which should take some 25 minutes or so. If they seem to be drying up before they are quite cooked, then a little more warm water must be added.
When adding the oil to this dish, with parsley and garlic cloves, it is also possible to put in a slice of previously-soaked dry sweet pepper as another alternative, slices of hard-boiled egg can be added when the potatoes are already cooked. Some cooks put in a hake head (could be cod) when the dish is about half-cooked.
* The fish (hake or cod) should be clean, removing the gills and eyes and rinsing it in running cold Bruneau river water.

With the inspitarion of Juanito Echevarria, in dedication to my Granma Flora Bengoechea Alzola, born in Bruneau in 1903.

I make the above dish frequently, the same as my Mother always made it, Potatos en Salsa Verde.

Here you have the famous Biscayan Sauce, the greatest (with the piperrada- Urdazubi, Zugarramurdi,…Altzai-: nire ustez).

Serves 6
80 gms bacon
6 tablespoonful Navarre oil
12 dried sweet peppers
3 medium-sized onions
3 garlic cloves
2 hard boiled egg yolks
3 decilitres of Bruneau river water, or fish or meat stock
3 slices toast
1/2 a teaspoon sugar
Cayenne pepper

Fry the bacon and whole garlic in earthware casserole with the oil. When they are pale golden brown, add the onions sliced into very thin rounds and leave them to simmer on a very low flame till they are soft, taking care that they do not burn.

Add the toast slices to thicken sauce

Finally, add the flesh of the dried sweet peppers (which should have been left to soak in warm water for two or three hours, previously), scraping it off with a knife. Some cooks add a medium size tomato, peeled and cut into small pieces, but this is a matter of taste.

Now add half a teaspoon of sugar to counteract any bitter flavour which the peppers may have given to the sauce. Season. Now and the hard-boiled egg yolks put to the fine sieve and the water, or fish or meat stock, according to the weather the sauce is to go with a fish or a meat dish. If desired, a small amount of Cayenne pepper may be also added (Try with Ezpeletako biperrak sauce as well).

Allow the ingredients to cook for a quarter of an hour, until they thicken, and then put them through a fine strainer.

If the sauce appears too thick, add a little water to thin it.

Serve it very hot. Take care!. Kontuz ibili!

Jose Maria Busca Isusi was one of the greatest experts in Basque cuisine. For him, at the top of the Basque sauces were the Green Sauce and the Biscayan Sauce. The third could be the Bearnetarr Kutsu Euskalduna= Basque Bearnaise Sauce:

5 shallots
3 egg yolks
120 gms butter
1 teaspoon paprika
1 very dry sweet pepper
3 tablespoonful vinegar
1 large glass dry white wine
White pepper
Juice of half lemon
1 tablespoonful very finely-chopped parsley

Put the shallots into a pan with the tarragon, all chopped very fine, with the vinegar and the white wine. Reduce this liquid on a high flame to about half. Put on one side.

Into another casserole put the dry sweet pepper, having first ground it to powder in a mortar, with to egg yolks, the paprika, a little ground white pepper and about 60 gms. of butter in small knobs. Set the casserole on double-boiler (the temperature should not go above 80º), and begin beating the mixture, adding the concentrated stock, after having strained it, a little at the time the beating must be continuous. Add the other egg yolk, the other 60 gms, of butter as small knobs and, if a larger quantity of sauce is needed, the more yolks and butter must be added, without stopping the beating process.

Finally, add the lemon-juice and tablespoonful of chopped parsley. Season with salt.

To keep this hot, it should be left on the double-boiler, beating it from time to time.

This is a sauce to serve with meat and fish dishes, as well as an accompaniment to eggs and vegetables such as endive, artichokes, etc.

If the sauce curdles, add a spoonful of cold water and beat it hard, away from the flame.

With the inspiration of two great cooks: Juanito Etxebaria & Milagros Diharasarry. On egin!.

For those great celebrations you have in the USA, here you have a nice drink:

Cidre au patxaran
(Association Sagartzea, Donaixti-Ibarre, Baxenafarroa)

Mix 1/4 patxaran with 3/4 cider. Serve it very cold (without ice).

Comencemos por recetas de pastores NAVARROS. Hoy haremos MIGAS una comida que el pastor se llevaba a la montaña. En los viejos tiempos, se acompañaba con sebo y, como mucho, con tocino. Hoy se ha sofisticado un poco. La receta pertenece al restaurante TUBAL de Tafala, uno de los mejores restaurante de Navarra.

Ingredientes para cinco raciones

1 pan de cabezón o de pueblo, de tres o cuatro días de 1500 g.
1 taza grande de manteca de cerdo
el sebo de un riñon de cordero
15 centímetros de txistorra
6 lonchas de bacon
2 filetes de lomo de cerdo
1 cucharadita de pimentó dulce
1/4 L. DE AGUA
3 dientes de ajo
un poco de guindilla (o polvo de pimiento de Ezpeleta)

Cortar el pan en sopas cortas y finas
Depositarlas en un paño humedecido con un poco de agua y desmenuzarlas con la mano. Cerrarlas con el paño, atando las cuatro puntas del mismo, teniéndolas durante veinticuatro horas.
Picar el sebo muy menudo y hacer igual con los ajos.
Cortar en trozos pequeños la txistorra, el bacon y los filetes de lomo.
Poner un calderete o sarten a fuego lento con la manteca y el sebo. Inmediatamente, se vierten los ajos picados. Antes de que empiecen a tomar color, se incorpora el pimentó, la txistorra, el bacos y el lomo, dejando freir cinco muntos. Agregar dos terceras partes del agua y la guindilla. Pasados tres minutos, se empieza a agregar el pan, lo que se hará en cuatro veces, removiendo constantemente con una espomadera, teniendo que quedar ni secas ni con caldo. En el caso que necxesiten más agua se va añadiendo la que nos queda mientras se termina de hacer.

* Se comen muy calientes del caldero o sartén con cuchara de palo.

— Acompañadlas de un vino fresco: tinto o rosado (Ardo gorri, Naparra). en California tenéis buenos vinos.

— Mucho cuidado: ni dejéis que se enfríe, ni abuséis. Como dice un amigo mio, está es comida para estómagos navarros.

A los pastores que bajaban con los rebaños a pasar el invierno se cantaba esta jota:

“A la Bardena Real,
ya vienen los roncaleses
a comer migas y pan
por lo menos, seite meses”.


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