TomatenSalz (German Tomato Salts)

Delicious herbed salts that bring out the best in ripe tomatoes, or any salt-sprinkling applications you may have.

TomatenSalz (German Tomato Salts)

Ingredients:

4 Tbs salt

1/2 tsp garlic powder

1.5 tsp thyme

2 tsp basil

1 tsp oregano

1 tsp rosemary (optional)

Instructions:

1. Combine all ingredients into a coffee/herb grinder. Pulse a couple times to get an even consistency. Do NOT over grind, or you will end up with salt powder. If you do not have a suitable grinder, use a mortal & pestle to achieve the same effect or just break down the mixture with your fingers.

2. Store in an air tight container out of direct sunlight.

Herbes de Provence herb blend

 

I love herbes de Provence and use it in place of Italian seasoning in some recipes. It is a chunkier herb blend, not a fine powder.

Note: this formulation does NOT contain lavender, which is something in North American blends and not in traditional French blends that I prefer. 

Herbes de Provence

from MasterClass

Ingredients:

1 Tbs. thyme

1 Tbs. basil

1 Tbs. rosemary, semi-crushed

1 Tbs. tarragon

1 Tbs. savory

1 tsp. marjoram

1 tsp. oregano

1 bay leaf, crushed

Instructions:

1. Combine all ingredients into a bowl and mix gently, using your fingers to crush the herbs together just a bit.

2. Store in an airtight container in a cool, dry place out of the sunlight.

Brie and Mushroom Stuffed Salmon

My bestie and I went to a nice seafood place in her city. Everything was very good, except the dish she ordered on the server's recommendation which was underwhelming. It sounded so good though, and I knew I could do a better job with it. I did! And cooked this to impress my mom when it was my turn to host our weekly Saturday lunch. Had to combine several different recipes but I think I nailed it

Brie and Mushroom Stuffed Salmon

adapted from Salt & Lavender and Food.com

serves 4

Ingredients:

1 lb. salmon

1/2 tsp. garlic powder

salt and pepper, to taste

1 Tbs. butter

1 Tbs. oil

1/4 tsp. thyme

8 oz. mushrooms, sliced

1 clove garlic minced

4 oz. Brie

For serving:

- Boursin Cream Sauce 

- The Best Mashed Potatoes

- Perfect Roasted Asparagus 

Instructions:

1. Take the salmon out of the fridge 15-30 minutes prior to starting the recipe (if possible). Cut it into 4 pieces. Pat each piece dry and season with the garlic powder and salt & pepper to taste.

2. Pre-heat oven to 420F.

3. In a small pan over medium-high heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Add mushrooms and thyme, and saute the mushrooms until golden. Add the garlic and saute for one more minute.

4. With a knife, make an incision lengthwise through the filet in order to create a pocket for the stuffing (do not cut all the way though).

5. Place a thick slice of brie in the middle of the salmon pocked, then stuff mushrooms on either side. Place all stuffed pieces onto a pan and bake for 20-25 minutes.

6. Plate and enjoy!

Beet Galette

My aunt made this for me when I visited her new digs, and it was fantastic! Simple. elegant, and delicious.

Beet Galette

based on Food Network 

Ingredients:

16 oz cooked beets, sliced thin

1.5 tsp fresh thyme, chopped

2 Tbs olive oil, plus more for brushing

1 pie crust

4 oz soft garlic-and-herb cheese (such as Boursin)

1 small onion, thinly sliced 

pinch of salt

pinch of sugar

1 Tbs balsamic vinegar

2 Tbs chopped walnuts

1 tsp finely chopped chives

Instructions:

1. Pre-heat oven to 425F. 

2. Heat 1 Tbs olive oil in small skillet over medium heat. Add onion, pinch of sugar, pinch of salt, and start caramelizing (30-40 minutes). At the end of cooking, add balsamic vinegar and cook for 1 more minute.

3. Pat beets dry. In a medium bowl, combine beets, 1 Tbs olive oil, and thyme.

4. On a pizza pan, unroll pie crust. Spread cheese on pie crust, leaving 1.5 inch boarder.

5. Layer beets on top of cheese. slightly overlapping. Fold crust edges over beets, and brush with olive oil.

6. Bake galette until the edges and bottom of the galette are golden brown, 25 to 30 minutes.

7. Top galette with onions, walnuts, and chives. Cut into quarters and serve.