Fleur de Sel

 

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This is the French name for the first harvest of salt produced in the coastal regions of France by evaporating seawater in a series of ponds. Harvested by hand, fleur de sel is prized for its crunchy texture and delicate taste. Full of minerals, this expensive salt is used only as a condiment, not for cooking. The most famous fleur de sel comes from the salt marshes of Guérande and the islands of Noirmoutier and Ré. While the salt is traditional with marrow bones in France, and good sea salt can accompany them. Maldon salt, a flaky-textured English salt, also goes well with the roasted bones and parsley salad.

 

This information is excerpted from Bones by Jennifer McLagan and can be purchased here.

Sausage and Seasoning Chart

 

 

 

You can use the Basic Sausage Recipes to create a variety of different sausages by simply altering the spice kit.

Use these charts to help simplify the process!

 

 

This information is an excerpt from In the Charcuterie by Taylor Boetticher and Toponia Miller. To purchase click here.

All Purpose Spice Blend for Meat Pâtés

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Spice Blend for Meat Pâtés


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  • Author: Jill Baker

Description

An easy, go-to, all purpose blend for making meat pâtés!

If you want to have it more savory; go heavier on the herbs. Want it sweeter; go heavier on the ginger and nutmeg. The options are endless!


Ingredients

Units Scale

1 oz. (30 grams) White Peppercorns
1/2 oz. (14 grams) Sweet Hungarian Paprika
1/2 oz. (14 grams) Ground Bay Leaves
1/4 oz. (7 grams) Dried Marjoram Leaves
1/4 oz. (7 grams) Dried Thyme Leaves
1/4 oz. (7 grams) Ground Nutmeg
1/4 oz. (7 grams) Ground Mace
1/4 oz. (7 grams) Ground Ginger
1/4 oz. (7 grams) Ground Cloves

Sauté Pan
Spice or Coffee Grinder
Airtight Container


Instructions

To make the blend:

  1. In a dry sauté pan, toast peppercorns until fragrant.
  2. Place into spice/coffee grinder and add remaining ingredients.
  3. Grind into a powder.
  4. Transfer into an airtight container and store in a cool, dry, dark location for up to 2 months.

Notes

Best if only made in batches that will be used immediately.
Best place to store extra spice mix is the freezer.

This excerpt is taken from Pâté, Confit, Rillette by Brian Polcyn with Michael Ruhlman
Book can be purchased here: click here

Spicy Rubbed Chicken

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Spicy Rubbed Chicken


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No reviews

  • Author: Jill Baker

Description

Don’t let the name fool you! You can make this as savory or as spicy as you want! A great go-to chicken recipe that’s a hit every time!


Ingredients

Scale
  • 1 Whole Chicken, about 4 lbs.
  • 1 Tbsp. Sea Salt
  • 2 tsp. Paprika
  • 1 tsp. Cayenne Pepper (more or less, to taste)
  • 1 tsp. Onion Powder
  • 1 tsp. Thyme, dried
  • 1 tsp. Black Pepper
  • 1/2 tsp. Garlic Powder

Instructions

  1. Combine all the spices in a bag or bowl.
  2. Rinse the chicken inside and out. Pat dry with paper towel.
  3. Rub the spices under the breast skin and on the skin of the whole bird.
  4. Place bird breast up in a covered pot (roasting pan or crock pot) and bake at 325° F for about 1 1/2 hours. Bird is done when the drum stick meat starts to pull away from the end of the bone, or the juices run clear when you poke the thigh.

Enjoy!