Wednesday, July 15, 2015

"Worth Your Salt . . . "


Some fun facts about salt . . .

Did you know . . . the word "salary" was derived from the Latin term "salarium" which was the name for a soldier's pay in the army of ancient Rome. The pay included a large ration of salt, which was a spice of high value and also a medium for exchange; thus the origin of such expressions as "salt of the earth" and "worth your salt."

Most recipes that call for salt are referring to table salt, which has additives like iodine (to prevent thyroid disease) and an anti-caking agent to prevent lumping in humidity.

Many chefs prefer kosher salt (additive-free, coarse-grained) for cooking and sea salt for table use because they have a softer flavor than table salt. 


Kosher salt is made by compacting granular salt, producing large, irregularly shaped flakes which allows the salt to easily draw blood when applied to butchered meat (koshering process). The structure dissolves easily and provides flavor without oversalting because of it's large surface area. 


Hawaiian sea salts (red or black) are specialty finishing salts. The red variety has an iron taste and is used to add color. The black variety has a sulfuric aroma from the addition of purified lava. Black salt (kala namak or sanchal) is more tan than black, and has a very strong, sulfuric flavor. 

Black salt is available in Indian markets, either ground or in lumps. 

Pickling salt is free of the additives that turn pickles dark and pickling liquid cloudy. 

Sel gris is a gray salt from France, and fleur de sel is a by-product of sel gris created when sel gris is allowed to bloom into lacy flowerlike crystals in evaporation basins. 

Maldon sea salt is a British finishing salt similar to fleur de sal. It has a light delicate flavor that is obtained by boiling sea water to form delicate pyramidal crystals. 

Rock salt is used to make ice cream. Salt comes either from salt mines or from the sea. 

Most of today's salt is mined and comes from large deposits left by dried salt lakes throughout the world. Salt preserves foods by creating a hostile environment for certain microorganisms. Within foods, salt brine dehydrates bacterial cells, alters osmotic pressure and inhibits bacterial growth and subsequent spoilage.
Read more: http://www.food.com/library/salt-359?oc=linkback

Wednesday, April 15, 2015

Spring in Maine - YESSSSSS

Spring has finally arrived in Maine!
This stunning photo was taken Easter Eve by Maine Magazine - Elizabeth Quaglieri

Sunday, February 22, 2015

I Surrender to Winter 2015

Yes, we've had some snow - over 111 inches of it!  I have NEVER seen so much snow in my life!  I surrender to New England winter of 2015! 



View from my Massachusetts bedroom window!  Pretty isn't it?  I'm sick of looking at it!


Can you figure out where the stairs to the bandstand are?


AMassachusetts neighbors home!  Look at that ice!



Snow at our cottage



Ice on the rocks

Saturday, November 22, 2014

Crustless Cranberry Pie


The Cranberry, or as I like to think of it ~ nature's ruby!  This little power fruit is packed with all kinds of excellent benefits!  Lots of phyto-chemicals that support good heart, immune and anti-cancer health!  

Before I knew anything about that, I bought them simply because I liked them!  Below are a few reasons why I enjoy them!  Oh, they keep well in your freezer too!!

A few of my favorite things!
Cranberry relish
Cape Codder drink
Cranberry sauce
Pies 


Below is a recipe for a super simple crustless cranberry pie!  I hope you enjoy it as much as I do!

photo from Allrecipes


INGREDIENTS:

1 cup all-purpose flour
1 cup white sugar
1/4 teaspoon salt
2 cups cranberries
1/2 cup chopped walnuts
1/2 cup butter, melted
2 eggs
1 teaspoon almond extract

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
  2. Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice 
Two Years Ago
Cranberry Relish



Three Years Ago



Saturday, October 11, 2014

A Birthday . . .

This little sweetie celebrated her 3rd birthday this week and all she wanted was for her daddy to come back from heaven to play Play-Doh with her for the day.  How I wish he could have.  

The big family celebration will be next week!  I can't wait!  I love this little girl so much!


"Sometimes the smallest things take up the most room in your heart" - Winnie the Pooh