Sunday, April 6, 2008

Lemon Rosemary Salt

Rosemary lemon salt, originally uploaded by jessicafm.

I finally got around to opening up Susan Loomis' Italian Farmhouse Cookbook over the weekend and found a yummy looking recipe for chicken and pork skewers. It, however, called for some lemon rosemary salt and when I looked up that recipe I saw that it wouldn't be ready for 3 days. So I'll be making the skewers in a few days. Meanwhile, I made the salt (and cheated by using a little on dinner tonight). Susan Loomis says this compliments roast chicken, grilled fish and oven-baked potatoes as well as steamed veggies or atop fresh cheese spread over a slice of bread. This is going to be good.

Rosemary lemon salt

Lemon Rosemary Salt
3 cloves garlic, 2 cut in half, green germ removed
1 cup coarse sea salt or kosher salt
Zest of 2 lemons
1 tablespoon fresh rosemary leaves, minced
1/4 to 1/2 teaspoon freshly ground pepper

1. Mince 2 of the garlic cloves and reserve the remaining whole clove.
2. Place everything but the reserved whole garlic clove in a food processor and process with 2 or 3 pulses, just until the salt has been slightly ground and the ingredients are combined. Alternatively, you can crush the ingredients together in a mortar with pestle.
3. Pour the salt mixture into a half-pint jar, push the remaining whole garlic clove down into the salt and cover. Let sit for at least 3 days before using. This salt will keep at least 3 months if kept airtight.

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