Recipes and Uses for Rosemary Blended Sea Salt
Our Rosemary Blended Sea Salt lends a complementary flavor to dishes
that incorporate lemon zest or garlic.
It also adds a savoury flavor to everything from grilled or roasted meats to freshly baked bread.
Here are some of our favorite recipes and uses.
*This blend can be used as a simple dry rub for a wide variety of meats.
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Ratatouille Tartlet with Lamb and Rosemary Sabayon:
2 yellow bell peppers, chopped1 zucchini, sliced1 eggplant, chopped2 onions, sliced3 tablespoons olive oil
2 teaspoons Rosemary Blended Sea Salt
1 teaspoon black pepper1 clove garlic, crushed4 sheets puff pastry3 tablespoons butter
Butter to grease the dishes4 tomatoes, peeled and diced2 sprigs of thyme, chopped1 1/2 pound lamb, of saddle, trimmed, ready to cook2 1/2 tablespoons olive oil2 cloves garlic, finely chopped2 sprigs rosemary, chopped1/4 cup vegetable stock3 egg yolks1 tablespoon white Balsamic vinegar
INSTRUCTIONS:
Heat the oven to 400 degrees.
To prepare the Ratatouille:Season the peppers, zucchini, eggplant and onions with Rosemary Blended Sea Salt and ground black pepper.
In a large skillet, heat oil.
Add seasoned vegetables and fry for approximately 4 minutes, stirring frequently.
Add the garlic and heat for an additional 2 minutes.
Spread vegetables and garlic onto a greased baking tray.
Roast for 15-20 minutes, turning occasionally.
Remove from oven.
Turn the oven down to 375 degrees.
Place the pastry sheets next to each other and spread thinly with butter.
Place them on top of each other and cut into quarters. (Now they are 4 layers thick.)
Grease 4 tartlet dishes and place a stack of pastry in each one allowing the edge to spill over a little.
Mix together the tomatoes and the roasted vegetables, add the thyme and season with a pinch of salt and ground black pepper.
Place the mixture on top of the pastry and bake for 20-25 min.
Prepare the lamb:
Season the meat with salt and ground black pepper and fry in hot oil on all sides on a high heat.
Place lamb in oven on rack below pastries and roast for 5-6 minutes until medium rare.
Prepare the sabayon:
Mix together the garlic, rosemary, cream and vegetable stock and heat well until reduced to about half.
Beat the egg yolks and the vinegar in a bain marie or double boiler and puree the cream mixture.
Gradually add it to the egg yolk mixture, beating continuously until the mixture is foamy.
The mixture will quickly begin to froth and expand in the bowl.
Whisk vigorously for several minutes, making sure the water in the saucepan never gets above a simmer, until the sabayon is thick and ribbony and at least doubled in volume (the temperature should reach about 150).
Season with salt and ground black pepper.Removed the tartlets from the oven, slice the meat and arrange on the ratatouille served with the sabayon.
Recipe credit: Finedining Lovers
Crispy Potatoes:
4 teaspoons Rosemary Blended Sea Salt, divided5 pounds russet potatoes, peeled½ cup butter, melted¼ cup olive oil
1 teaspoon cracked black pepperINSTRUCTIONS:Preheat oven to 400 degrees.
Grease a 2-quart casserole dish.Use a mandoline to thinly slice potatoes, placing slices in a large bowl as you go.
Add butter, oil, 1 tablespoon Rosemary Blended Sea Salt, and the pepper.
Toss to coat potato slices well.Arrange potatoes standing upright on edge and tightly fill pan.
Drizzle any butter-oil mixture remaining in the bowl over potatoes.
Bake 75 to 80 minutes or until tender and golden with crisp edges.
Let stand 10 minutes before serving.
Serve with remaining salt mixture.
Recipe credit: Collen Weeden
Grilled Rosemary Leg of Lamb:
In the morning:1 1/2 cups plain whole-milk yogurt7 garlic cloves, thinly sliced2 1/2 tablespoons coarsely chopped fresh rosemary1/2 teaspoon coarsely ground black pepper1 (5 1/2-pound) piece boneless butterflied leg of lamb1 tablespoon Rosemary Blended Sea Salt8 to 10 (12-inch) wooden or metal skewers
instant-read thermometerINSTRUCTIONS:Marinate lamb:Stir together yogurt, garlic, rosemary, and pepper in a 13" by 9" glass baking dish or 2-gallon sealable plastic bag. Add lamb, turning to coat completely.Cover dish or seal bag and place the lamb in refrigerator, turning over once or twice, 5 hours.90 minutes before you are ready to cook, remove lamb from refrigerator and bring up to room temperature.Remove lamb from marinade, discarding marinade, and put on a work surface.
Run skewers horizontally through meat, about 1 1/2 inches apart, first lengthwise (4 or 5 skewers), then crosswise (4 or 5 more) to form a grid. (Skewering makes meat easier to move and turn over.)
Sprinkle with Rosemary Blended Sea Salt.Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal.
Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce to moderate.Grill lamb, covered only if using a gas grill, on lightly oiled grill rack, turning occasionally, until thermometer inserted diagonally into thickest part of meat registers 125 degrees for medium-rare (thinner parts will register higher), 25 to 30 minutes if using charcoal or 20 to 25 minutes if using gas. Transfer lamb to a cutting board and let stand 10 minutes before thinly slicing.Recipe credit: Epicurious
Rosemary Salt Roast Chicken:
1 whole chicken 1 1/2 tablespoons Rosemary Blended Sea Saltolive oil
INSTRUCTIONS:
Put the chicken on a rack over a roasting tray.
Clear a space in the refrigerator that the chicken will fit onto in its tray.Rub 1 1/2 tablespoons Rosemary Blended Sea Salt all over the chicken and refrigerate, uncovered, overnight.
Take the chicken out of the fridge 30 minutes before you want to cook it to come up to room temperature.Heat the oven to 350 degrees.
Brush any excess salt off the chicken and drizzle olive oil over entire chicken.Roast for 1 hour 20 minutes or until the skin is browned and crisp. (internal temperature of 180 degrees).
Remove from oven and cover loosley with foil.
Let rest for 20 minutes before carving.
Recipe credit: Spiced Up!
Pan-Seared Steak with Rosemary and Garlic:
2-4 Ribeye (2) or Strip Steaks (4) 1 1/2 inches thick, 3 cloves garlic finely diced1 tablespoon fresh rosemary finely chopped2 shallots thinly sliced3-4 tablespoons butter1 tablespoon olive oil optional1 tablespoon white wine1 teaspoon Rosemary Blended Sea Saltsalt and pepper to tasteINSTRUCTIONS:Finely dice or mince rosemary and garlic. On a cutting board add 1 teaspoon Rosemary Blended Sea Salt, minced rosemary and garlic and mix together then roughly chop all.Rub this mixture all over teak, in this case I used ribeye.
Allow to sit at room temperature for 20 minutes.Heat skillet over medium-high heat.Once heated add butter and olive oil.Right before you add the steaks to the pan season with pepper and more salt if desired.
Add steaks to skillet one at a time, cook about 1-2 minutes on one side then flip and cook for another 1-2 minutes.Turn steaks again, add wine and shallots and cook 2 or 3 more minutes.Depending how you want your steak cooked, turn your steak once more and cook for another 2-3 minutes. Once cooked to desired temperature, remove skillet from the heat. Remove steaks and let rest for 5 minutes.Recipe credit: Dash of Sanity
No-Knead Rosemary Sea Salt Bread:
1 cup warm water (110 degrees F) 1 tablespoon sugar 1 package active dry yeast (about 2¼ teaspoons) 1 ½ cups all-purpose flour ½ cup bread flour + more for kneading (you can use more all-purpose flour if you don't have bread flour) 1 1/2 tablespoons fresh rosemary, finely chopped ½ teaspoon of Rosemary Blended Sea Salt 1/4 teaspoon black pepper 2 tablespoons extra virgin olive oil 1 teaspoon coarse sea salt for sprinklingINSTRUCTIONS:Combine the warm water, sugar, and yeast in a small bowl.
Let sit for 10 minutes to proof.In a large bowl, whisk together the flours, rosemary, black pepper, and Rosemary Blended Sea Salt.
Add the yeast mixture together with the olive oil to the flour mixture.
Mix until just combined and the dough starts to form.Cover the dough with a towel and place it in a warm area and let rise slowly, at least 10 to 12 hours or overnight.
It will rise and fall several times.
Once the dough has risen, punch it down and transfer to a lightly floured surface.
Form into a round loaf.
Loosely shape it into a round ball.
Place the dough on parchment paper.
Cover the loaf with a damp towel and let rise for another 45 minutes.About 30 minutes into the dough rising, preheat the oven to 450 degrees. Once the oven is heated, place a dutch oven into the oven to heat up. You can also use a pizza stone or pizza pan (if you are using pizza pan or stone, you'll need a large oven safe bowl to cover dough while baking. Make sure it is large enough for finished loaf size).Once the dough has risen, Using a sharp knife, cut two to three slices across the top of the loaf. Sprinkle with coarse sea salt.Carefully transfer loaf with parchment on the bottom in the preheated dutch oven, stone or pan.
Bake covered for 45 minutes, then remove the lid and bake until top is golden brown and is hollow when tapped, about 15 minutes.Remove bread from oven and let cool slightly before slicing.
Recipe credit: Zainab Storm
