Have you tried ... smoked salt
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Thursday, January 31, 2013
1/31/13 at 4:37 AM
It may not be convenient to fire up the grill during the winter.
But if you are craving a smoked flavor to foods, try smoked salt.
The alder smoked sea salt that I bought was dark with a coarse texture. The tight seal on the glass jar kept all that smoky goodness inside, so there was not a hint of the intense smell or flavor outside.
But when I opened the jar and tried the smoke, at first, it immediately reminded me of camp fire. And second, I wanted to put it on a steak.
Natural smoked salt is smoked over wood fires such as alder or hickory and can range in color from light grey to dark brown.
In addition to meats, it can be used on seafood and vegetables and would be a welcomed addition to creamy soups and pasta dishes.
I even found some sweet recipes, such as salted caramels or cookies, that called for smoked salts.
Most stores carry a version of smoked salt where the other salts are sold. Or try a specialty grocery store.
ORZO WITH SMOKY TOMATO VINAIGRETTE
1 pound (2 dry pints) cherry tomatoes
1 pound orzo pasta
1/2 cup packed fresh basil leaves, torn
2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon to 1 tablespoon honey (depending on your taste)
1 tablespoon smoked salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/3 cup grated Parmesan
1. Place the tomatoes in a large nonstick skillet over medium-high heat. Cook, shaking the pan occasionally, until the tomatoes are tender and the skins are charred in spots, about 15 minutes. Set aside to cool.
2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl.
3. For the vinaigrette: Place the tomatoes, basil, vinegar, olive oil, honey, smoked salt and pepper in a blender. Blend until smooth.
4. Pour the vinaigrette over the pasta and toss until coated. Sprinkle with Parmesan cheese. Season with smoked salt and pepper, to taste, and serve.
- adapted from Food Network, by Rachel Ray
DARK CHOCOLATE, PISTACHIO & SMOKED SEA SALT COOKIES
makes about 24 cookies
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups dark chocolate chips
1 cup shelled pistachios, coarsely chopped
smoked salt for topping
1. Place rack in the upper third of the oven and preheat oven to 300 degrees. Line two baking sheets with parchment paper and set aside.
2. In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugars together until pale and fluffy, about 4 minutes. Add the egg and beat in for about 1 minute. Add vanilla extract and beat to incorporate.
3. In a medium bowl, whisk together flour, baking soda and salt. Add the mixture all at once to the butter mixture. Beat on low speed until just incorporated. Finally mix in the chocolate chips and nuts.
4. Scoop cookie dough by the 2 tablespoonful onto prepared baking tins. Leave about 2 inches of room between each cookie. Sprinkle generously with smoked sea salt.
5. Bake cookies for about 15-18 minutes, or until just golden brown. Remove from the oven and allow to cool on the pan for 5 minutes before removing to a wire rack to cool completely.
- adapted from Smitten Kitchen
Have you tried ...
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