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.
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.
The life and times of our little Merz family unit of 3. Oh, and of course, the extended family members of which there are many.
Sunday, April 6, 2008
Lemon Rosemary Salt
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