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Oven Roasted it is.

Ok, so now I’ve discovered roasted vegetables. For some reason I grew up under the impression that veggie cooking took place on top of the stove, followed by butter and salt. That’s still not a terrible idea, especially with all the fancy salts we have around here, but I’m becoming convinced that the crisp/ creamy texture of oven roasted has that old steamer basket beat. Here are a few combinations we’ve tried lately, see what you think of them and let us know what you come up with in your kitchens.

– Roasted Broccoli & Cheddar-   Broccoli spears roasted with Olive Oil, Onion and Garlic, and Southern European Salt. We tossed in sharp Cheddar and Bread crumbs for the last five minutes of baking, then squeezed a fresh lemon on top.

– Southwest Brussels –    Brussels Sprouts roasted with Olive Oil, Onions, Garlic and Green Chilis, topped with Jalapeño Mesquite and Smoked Pepper.

– Rosemary Potatoes-      Potato cubes tossed in Olive Oil, fresh Rosemary, slivered Onions and Mesquite Smoked Salt. Grate Smoked Gouda over the top at the end.

Enjoy!

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Salt is salt, right?

I knew we had crossed a line when I couldn’t find white salt in the kitchen. Oh, there was plenty of salt – Fleur de sel…Himalayan…Redman’s…Mesquite smoked…a citrus blend a friend brought back from Florida- but the good, old-fashioned white stuff was nowhere to be seen.

Mom walked through about then, “What are you looking for?”

“Plain old white salt ”

“Why?”

Good question, whatever does a body want with white salt anymore?

In that case I think I had baking some sort of sweet bread in mind. Either way, it made me realize how far we had come since smoked salt first entered my life several years ago. That first bottle I ordered from a specialty food supplier, and it sat around for days until we figured out what you could possibly want smoked salt on.

After that first tentative sampling- I think I tried it on a mushroom omelette- the amount of items that benefited from smoke flavor grew exponentially- cheeseburgers, stew, our favorite chili, spaghetti sauce, grilled salmon, baked potatoes- all of them tasted better with a dusting.

I already had a budding specialty food business, so why not add salt? Soon we discovered that different woods give you a variety of flavors, and if we’re selling different flavors, why not add spices? Texans like it hot, and it seemed to me that just-off-the-grill smoke flavor would marry well with Jalapeños. Then I found the European Mushrooms, how would that be with rosemary and tomatoes and leeks……in a delicate flake salt?

So we were off- blending, sampling, getting reviews back from friends and family who’d volunteered to test-drive a bottle for us. Everyone loved it, and wanted to know where to get more. We love our blends, and are sure you will too.

We have more flavorful ideas simmering in the background. Watch for new products to appear online!

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Why pink?!?

Several people have noticed that our fruity Lime Hibiscus Finishing salt just turned much more pink then it used to be. It’s a good sign! After experimenting until we learned how not to dissolve the salt itself, we’ve switch over to using freshly-squeezed lemons, limes and oranges to add a zestier flavor. The old flavorings and dried powders are deep in the cabinet now- fresh is so much better! So, why pink? We add just enough fresh juice that it moistens the Hibiscus 🌺 flowers and they start generously spreading their gorgeous burgundy essence all around, so we get more flavor from those fruity petals, too.

Now we have more flavor and more color from one little change. Why didn’t we try that sooner?

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