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Bay Scallop Crudo with Tangerine - Meatballs&Milkshakes

These tiny, sweet bay scallops are perfect as a quick bite to start a special meal. I paired them with a small glass of my shrimp bisque in this duo of seafood appetizers, and they were both among my favorites. The scallops have a tangerine juice reduction drizzled over the top, along with some wonderful extra virgin olive oil and some flakes of sea salt to create a rich, sweet and citrusy bite that still tastes of the sea (in a good way).

When you eat raw shellfish, I recommend only getting it from the most reputable source and checking to make sure they don’t smell overly fishy. They should have a firm texture to the touch, as well.

Bay Scallop Crudo with Tangerine

1/2 pound bay scallops, rinsed (this is roughly enough for 4 people, depending on how many you will serve)

1 cup tangerine juice

3 tablespoons high quality extra virgin olive oil

1 teaspoon flaked sea salt

pinch of chili flakes (optional)

Reduce the tangerine juice to about half by simmering in a saucepan. It should become slightly thick and viscous. Once it has cooled, pour over the scallops along with the olive oil. Toss gently to coat and serve with a sprinkle of the flaked sea salt (and chili flakes, if using) over the top. I recommend tasting one to make sure you like the balance, as well.

Bay Scallop Crudo with Tangerine - Meatballs&Milkshakes

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This dish is essentially the same as marinated fresh anchovies, so you can use whatever is available. Your fishmonger will most likely fillet them for you, but I did mine myself and it wasn’t that difficult — and I used the scraps for fish stock. They are nice and tangy and make a delicious start to a very rich meal.

Marinated Sardines

4 fresh sardines, filleted

1 cup white wine vinegar

1/2 cup extra virgin olive oil

chili flakes

1 teaspoon parsley, chopped

1 garlic clove, minced

8 crostini or toasts

Place the fillets in a baking dish and cover with vinegar. Let sit in the fridge for 4 hours. Drain the vinegar and add the olive oil, chili flakes, parsley, and garlic. Refrigerate for another 2 hours or more. Serve on toasts with a sprinkle of sea salt and a squirt of lemon over the top.

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Pudding is so easy to make that it almost seems like more work to make it from a box. Seriously, you can make it so many ways and you should. It’s so delicious,  I might make more tonight. I added a sprinkle of sea salt to the top just for fun because I love the salty-sweet combination.

Chocolate Pudding with Sea Salt

6 ounces chopped semi-sweet chocolate

1/4 cup cornstarch

1/2 cup sugar

1/2 teaspoon salt

3 cups whole milk

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 teaspoon instant coffee or espresso powder

1 tablespoon Frangelico or flavored alcohol of your choice (optional)

sea salt (optional)

Combine the cornstarch, sugar, salt, and milk in a pan and cook for a few minutes until it thickens. Add the chocolate and stir until melted. Off the heat, add the vanilla, cinnamon, coffee powder, and Frangelico. Pour into ramekins and refrigerate for a couple of hours. Sprinkle sea salt over the top right before serving.

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These may be the new favorite recipe, judging by how quickly they disappeared at home and at the office. I was intending to use a regular recipe until I realized that I was out of brown sugar. Then I found this recipe using molasses to basically make your own brown sugar and it works so well! They are nice and chewy, and the flaked sea salt on top is really nice. I recommend trying out this one next time you want chocolate chip cookies!

Chewy Chocolate Cookies

2 sticks unsalted butter, melted and cooled

2 cups plus 2 tablespoons flour

1 teaspoon salt

1 teaspoon baking soda

1 1/2 cups sugar

1/4 cup plus 1 teaspoon molasses

1 whole egg and 1 extra yolk

2 teaspoons vanilla extract

2 cups semi-sweet chocolate chips, preferably the smaller ones

flaked sea salt for spinkling on top

Preheat oven to 350 degrees. Sift together flour, salt, and baking soda. In another bowl, cream together the sugar and the molasses until there are no clumps. Add the butter and cream together until smooth, a couple minutes. Add the eggs and vanilla and mix.

Incorporate the dry ingredients in 2 parts. Add in the chocolate chips. Refrigerate the dough for 20 minutes to just chill it a bit. Scoop onto a cookie sheet and sprinkle the tops with sea salt. Bake for 10 minutes or until they start to brown and set up. Allow to cool on a cooling rack.

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I love the crudo at L’Artusi and I always have a hard time choosing which ones I want. I decided to try my hand at making one yesterday when I got these delicious scallops at the store. The key is definitely to have the freshest scallops you can find when you eat them raw, and the olive oil and flaked sea salt bring out the natural sweetness of the scallops. I had some old scallop shells that I used for the presentation.

Scallop Crudo with Citrus and Sea Salt

2 scallops

1/2 lemon, juiced

1/2 lime, juiced

1/2 lemon, zested

1/2 lime, zested

2 pinches flaked sea salt such as Trapani or Maldon

1 tablespoon olive oil

4 mint leaves, finely chopped

2 scallop shells (optional)

Wash and dry scallops and slice into about 4 slices horizontally (so they are circles). Shingle them onto the shell or plate. Combine the citrus juices and drizzle over the scallops. Drizzle the olive oil over the scallops. It’s important to use the very best olive oil because you want the herbacious quality of the oil to enhance the citrus. Sprinkle with the salt. Zest the lemon and lime over the scallops. Sprinkle with the mint.

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