I loved this version of chicken piccata probably due to the wonderful lemon flake salt. Also, there was no wine and less butter which I didn’t miss; so not as rich. Combined with the salty capers and fresh lemon this recipe was just delightful. I have two more recipes: Chicken Picatta Two Ways (Includes a … Continue reading
If you follow my blog you probably know how much I love lavender and use the florets to make sweet and savory dishes. Lavender salt is more versatile and more effective than the lavender flowers according to Mark Bitterman, author of Bitterman’s Craft Salt Cooking – The Single Ingredient That Transforms All Your Favorite Foods … Continue reading
I am one of those people who has a love/hate relationship when it comes to cucumbers. When adding them to a salad I frequently peel them but of course I am removing most of the flavor, color and texture. But they can be tough, bitter and too watery if I don’t. I could not get … Continue reading
Last week I published a very long, but informative post, on salt blocks and other salt vessels. I also included a few recipes on how I used each vessel. I made this dip in one of my salt bowls and it was just delicious. It turned out so good I wanted to post it separately. … Continue reading
Salt blocks and other salt mediums such as bowls and cups are a unique means of serving and preparing all kinds of recipes such as beverages, desserts, salads, grilled veggies, meat and fish. There are six techniques you can use with your salt blocks; serving, warming, curing, cooking, chilling and drinking. Mineral richness and amazing … Continue reading