ROSEMARY SALT
Flavored sea salt is all the rage these days, but you can take advantage of your fall herb harvest, rosemary, mint, thyme, oregano and sage are ideal, and save yourself a bundle by making your own herbal salts according to the Fairmont Royal York's method.
Provided by Huskergirl
Categories < 30 Mins
Time 18m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- In a blender, combine 3 oz. kosher or sea salt with leaves from 1 bunch rosemary, chopped.
- Whiz until rosemary is fine and salt is decidedly green.
- Spread out onto a rimmed baking sheet and bake in a low oven, 225°F, until dry, about 15 minutes.
- Break up with hands, and store in covered jars out of the light.
- Sprinkle over focaccia, rub into steaks and roasts, mix a little into ground beef for patties or season a lamb stew, chops or kabobs.
Nutrition Facts : Sodium 1162.7
ROSEMARY THYME SALT
Provided by Food Network
Time 5m
Yield About 1 cup
Number Of Ingredients 4
Steps:
- Combine the sea salt, rosemary, thyme and lemon zest. Use on savory or sweet foods, such as roast chicken or sugar cookies.
ROSEMARY SEA SALT
Steps:
- In a large, high-sided saute pan, combine salt and rosemary. Place over medium heat, and warm through, about 10 minutes. Transfer salt and rosemary mixture to a container. Let cool 5 minutes, uncovered, and then cover with an airtight lid. Let stand at least overnight.
- When ready to fill containers, discard old rosemary. Fill desired containers with salt, and garnish top with a fresh sprig of rosemary; seal containers.
ROSEMARY SEA SALT BREAD
This is based on a recipe I have had forever, from who knows where, and which I've changed quite a bit. I reduced the salt to 3/4 tsp, as the original 2 tsp was clearly too much for this amount of flour, especially if you sprinkle salt on top. I also reduced the water from 1 cup to 3/4 cup. This makes two small loaves.
Provided by duonyte
Categories Yeast Breads
Time 3h40m
Yield 2 small loaves
Number Of Ingredients 8
Steps:
- Place yeast, sugar and water in a medium bowl. Let it stand 10 minutes or so, until it is bubbly.
- Add one cup of flour and mix well.
- Add remaining flour, salt, rosemary and 1 tbl olive oil, and mix to make a smooth dough.
- Turn out onto a floured board and knead for about 10 minutes, adding additional flour if necessary. Form into a ball.
- Pour 1 tsp olive oil into a medium bowl. Dip the top of the dough into the oil, turn so that it is on the top, and place the dough into the bowl. Coat entire dough ball with oil. (Or, grease the bowl, turn dough to grease the ball).
- Cover and let rise in warm place until doubled, about an hour.
- I put all the ingredients in the bread machine and used the dough cycle. This is a small amount of flour, and you should check it ten minutes or so into the cycle - I used my spatula to push the flour towards the paddle, and this permitted it to turn into a ball of dough. I let the dough rise in the machine without an additional oil.
- Turn out the dough onto a lightly oiled surface, deflate gently, and let the dough stand another five to ten minutes.
- LIghtly grease a baking pan or heat baking stove in 450 deg oven.
- Divide the dough in half, forming into two rounded loaves.
- Brush remaining oil on the loaves (one or two teaspoons should be enough) and sprinkle with the coarse sea salt, to taste. I suggest you sprinkle lightly. Do not use table salt, but flake salt would be good, also.
- Allow the loaves to rise, lightly covered, for about 30 minutes.
- Place in pan or onto the baking stone and bake for 20-25 minutes, or until lightly browned.
GOURMET ROSEMARY SEA SALT BLEND
Make and share this Gourmet Rosemary Sea Salt Blend recipe from Food.com.
Provided by jpyrz
Categories Very Low Carbs
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 4
Steps:
- combine and store in an airtight container until ready to use.
Nutrition Facts : Calories 30.6, Fat 0.9, SaturatedFat 0.4, Sodium 90551, Carbohydrate 6.3, Fiber 3.7, Sugar 0.1, Protein 0.8
ROSEMARY-LEMON SEA SALT
Making flavored sea salt is so easy. Mix in grated lemon peel and minced rosemary for a delicious way to enhance chicken, fish and salads. -Shelley Holman, Scottsdale, Arizona
Provided by Taste of Home
Time 5m
Yield about 2/3 cup.
Number Of Ingredients 3
Steps:
- In a small bowl, combine all ingredients. Spread onto a parchment paper-lined pan. Let stand overnight. Store in an airtight container in a cool, dry place for up to 3 months.
Nutrition Facts : Calories 0 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 480mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
ROSEMARY SEA SALT FRIED CHICKPEAS
These olive oil fried chickpeas are a healthy and indulgent snack that you don't have to feel guilty about. Deliciously light and crispy with a hint of fresh rosemary, you're going to love these as an insanely easy (and addicting) appetizer, snack, or salad topper.
Provided by Ben M.
Categories < 30 Mins
Time 25m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- 1. Heat oil in a large skillet over medium high heat. Add chickpeas to the skillet and cook until golden brown and crispy, stirring occasionally, for about 15-20 minutes.
- 2. Using a slotted spoon, transfer chickpeas to a paper towel lined plate. Let drain slightly, then transfer to a medium bowl.
- 3. Sprinkle rosemary and salt over chickpeas and toss to coat. Serve warm.
Nutrition Facts : Calories 365.7, Fat 28.2, SaturatedFat 3.9, Sodium 463.9, Carbohydrate 24.1, Fiber 4.7, Protein 5.3
ROSEMARY SEA SALT CRACKERS
Make and share this Rosemary Sea Salt Crackers recipe from Food.com.
Provided by Cheese Please
Categories < 60 Mins
Time 40m
Yield 45 crackers, 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees and lightly spray two baking sheets with cooking spray. Mix rosemary and sea salt in a small bowl. Mix all purpose flour, white whole wheat flour and salt in a medium bowl.
- Add olive oil to the bowl with flour and salt mixture, and then slowly add the water. Stir with a rubber spatula until the dough comes together (sometimes it helps to press the dough against the side of the bowl).
- Divide the dough into three balls. Cover two of the balls with some saran wrap and set aside while you work the first ball.
- Lightly flour your work space and with your fingers press the dough into a flat oval. Use a rolling pin to further roll out the dough. I suggest using one because you want the dough to be pretty thin.
- With a cookie cutter or biscuit press, cut out each cracker and place on baking sheet. Continue to do so for each ball of dough, or in batches depending on the size and how many baking sheets you use.
- Lightly brush the top of the dough with some water and sprinkle the top of each cracker with the rosemary sea salt mixture. Be careful not to over season the crackers. Bake for 8-10 minutes till slightly golden. Remove and let cool.
Nutrition Facts : Calories 169.9, Fat 4.5, SaturatedFat 0.6, Sodium 408.1, Carbohydrate 28.2, Fiber 1.5, Sugar 0.1, Protein 4
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