Pinch of Salt

Changing the way you think about salt.

Archive for the month “February, 2013”

HEPP’S Roasted Red- Pepper Soup with Quinoa Salsa

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After my Wife and I got married, we were very excited to try out all the exciting kitchen gadgets we received. This week we decided to try our hand at making our own soups with our food processor. We tried a roasted red pepper soup and a quinoa salad, Perfect for cool fall or winter nights. Check out tips for roasting red peppers at the very bottom.

INGREDIENTS:

  • 2 Tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 2 cloves garlic, sliced
  • pinch red pepper flakes
  • 4 red bell peppers, roasted and quarter
  • 3 cups low sodium chicken stock
  • 1 teaspoon HEPP’S Hickory Smoked Sea Salt
  • 1 cup cooked quinoa
  • 1/4 small red, onion, diced
  • 1 avocado, diced
  • 2 tablespoons freshly chopped cilantro
  • Lime wedges, for serving

DIRECTIONS:

  1. Heat oil in a medium saucepan over medium heat. Add onion, garlic, and red-pepper flakes and cook until tender, 6 to 8 minutes. Add roasted peppers and stock. Bring to a boil; reduce heat and simmer, 10 minutes. Let cool slightly, then puree in a blender until smooth. Season with salt.
  2. In a small bowl, mix together quinoa, red onion, avocado, and cilantro. Season with salt. To serve, ladle soup into bowls, top with quinoa salsa, and squeeze with lime.
  3. Use HEPP’S sea salt and pepper to finish.

* Other suggested HEPP’S Sea Salt, Himalayan Pink Sea Salt,  Fleur De Del, Chipotle Sea Salt.

Suggestions for roasting red peppers:

  • Rub a bit of olive oil on hands and then rub the peppers. Put in 375 degree oven. Let them get blistered and dark brown. Remove from oven. Cover with tin foil or put in paper bag and seal, Let cool to touch and then you can just peel the skin off.
  • Burn the entire outside of the pepper on the top of the stove until it is evenly charred on the entire outside of the pepper. Then rinse under cold water in the sink rubbing the charred skin right off with your fingers. (be sure to do it over a strainer) It comes out perfect every time. Be careful not to burn yourself. The inside of the pepper will be piping hot.
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HEPP’S Cinnamon Sugar French Toast

Here is a great family favorite, try baking instead of frying for a low fat option and easier clean up

Cinnamon French Toast

Ingredients:

Serves 2

  • 2 large eggs
  • 2 large egg whites
  • 1/4 cup low fat milk
  • 4 slices Whole grain bread
  • 2 teaspoons HEPP’S Cinnamon Sugar
  • Fresh fruit – in combination fruit always include 1 berry for added sweetener

Directions:

  1. Preheat the oven broiler and toast the bread on each side.
  2. spray a large, square baking dish with cooking spray
  3. Whip eggs, milk, and HEPP’S Cinnamon sugar together and pour into another square baking dish.
  4. Soak bread for 2-3 minutes per side so the pieces soak up the egg mixture leaving very little egg mixture left.
  5. Spray a medium sized baking dish with cooking spray.  Heat the oven to 350 degrees, and arrange the bread in your baking dish.  Bake for 25- 30 minutes until the egg is set and bread is no longer mushy.
  6. Once fully cooked cover with fresh fruit and sprinkle HEPP’S Cinnamon Sugar and serve.

*In the picture above we used syrup, the fruit has so much of its own natural sugar you can skip the syrup and still get a very sweet delicious taste!

* Other suggested HEPP’S sugars Raspberry, Vanilla bean or Dark Cocoa

HEPP’S Ginger Teriyaki Salmon with Broccoli and Fingerling Potatoes

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It’s important to serve salmon about once a week, we try our best to find new recipes and dinner ideas to keep it interesting.  This is a complete dinner dish that takes about 45 minutes to prepare and was a big hit in the salt lab.

Serves 2

INGREDIENTS:

SALMON

  • 4 tablespoons low sodium teriyaki sauce
  • 2 cloves garlic, minced
  • 1/2 tablespoon HEPP’S Thai Ginger Sea Salt
  • 1 teaspoon HEPP’S Lemon Sea Salt
  • 1/2 medium lemon, juiced
  • 8 ounces Salmon filets

BROCCOLI

  • 1/2 tablespoon olive oil
  • 1/4 low sodium chicken broth
  • 4 cups florets
  • 1/4 cup onion, chopped

FINGERLING POTATOES

  • 10 fingerling potatoes, halved
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon HEPP’S Hickory Sea Salt
  • 1 teaspoon HEPP’S Aussie flake Salt

Directions:

  1. Pre heat oven to 400, cover large baking sheet with tinfoil
  2. Halve fingerling potatoes and spread on baking sheet
  3. Coat with olive oil and sprinkle HEPP’S Hickory Sea Salt
  4. Place in oven for 35 to 40 minutes
  5. Combine teriyaki sauce HEPP’S Thai Ginger and Lemon Sea Salt and, garlic,  and lemon juice in a small bowl
  6. Use a medium baking dish, cover with tinfoil and place Salmon filets inside, spread 1/2 glaze over salmon and bake about 30 minutes or until salmon flakes, over cooking will result in dry salmon.
  7. Heat olive oil in a non stick pan over medium heat.  Saute broccoli for 6-8 minutes until tender, adding chicken broth as needed to keep from burning
  8. Add remaining glaze to broccoli and cook another minute to heat
  9. Plate Salmon, broccoli, and potatoes and finish with HEPP’S Aussie Flake Salt.

Alternative salts:  Replace aussie flake with fleur de sel or cyprus flake

HEPP’S Cauliflower Potato Soup

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This Cauliflower Potato soup is so good even if you don’t like cauliflower you will like this soup!  There is nothing better than home made soup. Don’s be afraid to give it a try it is not as hard as it seems!

Ingredients:

  • 2 teaspoons canola olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 medium leek, white part only, finely sliced
  • 1 stick of celery, thinly sliced
  • 1 tsp dried thyme
  • 1 medium cauliflower (about 1 1/2 -2 pounds), trimmed and cut into small florets
  • 1 medium Yukon gold potato, cut into 1-inch pieces
  • 4 cups fat-free, low-sodium broth
  • 1/4 cup fresh parsley, chopped
  • Freshly ground black pepper
  • 1 teaspoon HEPP’S Rosemary Sea Salt
  • HEPP’S Black Truffle Sea Salt for finishing

*alternative salts.   himalayan pink, sel gris, cyprus flake

Directions:

Heat oil on medium in a large heavy-bottomed saucepan or soup pot. Sauté onions, garlic, leek, celery, and HEPP’S Rosemary Sea Salt and cook until softened – about 4-5 minutes. Sprinkle thyme. Add cauliflower florets and potato pieces followed by the chicken broth. Bring to a boil, then turn heat to low; stir in parsley, then cover and simmer for 25 minutes, until cauliflower and potato are soft.Remove from heat and cool a little. Blend in batches in a blender or food processor. Finish with freshly ground pepper and HEPP’S Black Truffle Sea Salt to taste. We like it spicy so we drizzled Cholula hot sauce at the end.

A Traveling Love Affair With My Belly- Devour Mi

I was looking through some of my  old write ups on HEPP’S today and I found a few I thought I would share.  This is an excellent recipe for Mushroom Rigatoni using HEPP’S Black Truffle Sea Salt from my friends at Devour Mi.
APRIL 4, 2011
Secret Ingredient: Hepp’s Black Truffle SaltI’ve been working on a piece for the last few months about the amazingness of our Los Angeles and surrounding area Farmer’s Markets. On Friday, I walked out of the YMCA downtown and stumbled upon yet another market in our budding food city! Like a fashionista to her Manolo’s, I leaped toward the flavored salt stand.The prized buy?Hepp’s Black Truffle Sea Salt is insane! Holy cow, I can’t even tell you how delicious it tastes. It also inspired me to do the dish you see below. For $10, Hepp’s Salt Barrel creations like Applewood Smoked, Thai Ginger, & Pink Himalayan are just what you need for that extra special kick in your recipes.Drunken Mushroom Rigatoni with Hepp’s Black Truffle Sea Salt1 pint halved baby bellas

1 small onion minced

4 cloves garlic minced

2 tbsp olive oil

2 cups sherry wine

1/2 pint organic cream

1/2 cup freshly shredded parmesan

2-3 tsp Hepp’s Black Truffle Sea Salt (to taste)

3/4 box of Rigatoni

pepper to taste

Serves: 4

Clean mushrooms and dry. Heat olive oil in large skillet on medium high heat. Mince onion and garlic. Toss in onions. Reduce heat to medium low and saute for 5 minutes, add garlic. Stir and add 1 cup sherry and all mushrooms. Turn stove to med-high until sherry has reduced and has soaked into the mixture completely.

Add the remaining cup of sherry and turn down to medium in order to keep it like a sauce. We don’t want to completely cook out the sherry this time. Add all of the cream, cheese, truffle salt, and pepper to taste. Let simmer for 10 minutes while stirring occasionally.

Start pasta, drain, then sauce up your plate!

To Your Truffled Belly & Mine,

L;)

http://devourmi.com/post/4346901023/secret-ingredient-hepps-black-truffle-salt

HEPP’S BLACK TRUFFLE SALT- The Sage Press

BLACK TRUFFLE SALT

BLACK TRUFFLE SALT

 “Trust no one unless you have eaten much salt with him.”

Every Chef or Cook should have Black Truffle Salt in their cabinet?! Seriously. We tried Black Truffle Salt the other day made by Hepps, and It made everything so buttery delicious!  Definitely great for grilling and simply adding it to your steamed veggies or fries! Have you tried Black Truffle Salt?

I think we are due for a little dinner party… Who’s in!!??

Hepp’s sells locally—and you can probably catch them at the Palisades Farmers Market on Sundays…. or check them out on line!

http://www.heppssaltbarrel.com/

4-17-12

http://thesagepress.com/tag/hepps-black-truffle-salt/

At the Farmers Market: Hepp’s Salt Bar – Calabasas Patch

Brian Hepp started Hepp’s Salt Bar in January 2011 with only eight kinds of salt in three farmers markets. Credit Mira Reverente

Brian Hepp started Hepp’s Salt Bar in January 2011 with only eight kinds of salt in three farmers markets. Credit Mira Reverente

Black Truffle salt is composed of Italian sea salt mixed with dried black truffles from the Abruzzi region of Italy. Credit Mira Reverente

Black Truffle salt is composed of Italian sea salt mixed with dried black truffles from the Abruzzi region of Italy. Credit Mira Reverente

All the premium gourmet salts are 100 percent natural with no additives or anti-caking agents. Credit Mira Reverente

All the premium gourmet salts are 100 percent natural with no additives or anti-caking agents. Credit Mira Reverente

Brian Hepp personally tests all of the salts in his kitchen. Credit Mira Reverente

Brian Hepp personally tests all of the salts in his kitchen. Credit Mira Reverente

Fleur de Sel is another type of finishing salt best used on vegetables, salads and roasted meat dishes. Credit Mira Reverente

Fleur de Sel is another type of finishing salt best used on vegetables, salads and roasted meat dishes. Credit Mira Reverente

Some of the salts are good for cooking while some are good for finishing or garnishing a dish. Credit Mira Reverente

Some of the salts are good for cooking while some are good for finishing or garnishing a dish. Credit Mira Reverente

There are tapa bars and taco bars, margarita bars and martini bars. Have you ever heard of a salt bar?

Patch came across one at the Calabasas Farmers Market last Saturday, featuring premium gourmet salts from far-away corners of the world.

Salt specialist

Owner and president Brian Hepp left the corporate world before stumbling upon the salt-bar idea. “I wanted to start something novel and unique,” he said.

He started Hepp’s Salt Bar in January 2011 with eight kinds of salt in three farmers markets. He now carries 19 salt varieties and has a presence in 12 farmers markets all over the Southland.

A salt for every dish

All the premium gourmet salts are 100 percent natural with no additives or anti-caking agents, according to Hepp, who tests all of them in his kitchen. They come in different colors, textures and flavors.

“Some are good for cooking while some are good for finishing or garnishing a dish,” said Julie Bartleson, a staff member.

There are eight kinds of cooking salts, including the Sel Gris de Guarande from the coast of Brazil. “This is what I would suggest to people who are looking for a low sodium variety or if they are just looking to replace their table salt,” Hepp said.

The other cooking salts include the Alaea Hawaiian salt, which is good for roasting, grilling, spice blends and soups. Another cooking salt variety is the Bolivian Rose, which is suitable for seafood, sauces and brines.

The 11 finishing salt varieties include the black truffle, “the most flavorful salt in the whole world,” according to Hepp. Composed of Italian sea salt mixed with dried black truffles from the Abruzzi region of Italy, this very popular salt is the perfect garnish for egg and pasta dishes.

Fleur de Sel is another type of finishing salt. It is best used on vegetables, salads and roasted meat dishes.

Hepp was quick to point something out about salt usage. “There are no hard and fast rules in cooking. We merely have suggestions for using them based on our own experience,” he said.

All the salt varieties are Kosher, except for one. Averaging $5 for a 3.5-ounce jar at the farmers markets (higher prices online include shipping), the salts came from Hawaii, the Himalayas, Brazil, Bolivia, France, Cyprus and Italy.

Get your salt fix

When asked about his plans, Hepp said, “We’ll continue to add and scout for more varieties as we get more feedback.”

“So far, the response has been encouraging and phenomenal,” he described the responses he’s been getting in the different farmers markets.

Get your salt fix at any of the 12 farmers markets around the Southland or order online.

The Calabasas Farmers Market is open from 8 am to 1 pm every Saturday at 23504 Calabasas Road, across the street from the Sagebrush Cantina.

May 30 2011

HEPP’S Heirloom Tomato Bruschetta

heirloom tomato- oscar

Ingredients

  • 4 pounds assorted heirloom tomatoes (preferably a mix of colors), cut into 1/2-inch pieces
  • 2/3 cup best-quality extra-virgin olive oil
  • fresh ground pepper
  • 2 baguettes, cut in half horizontally
  • 2 garlic cloves, peeled
  • 1 large red onion, quartered and thinly sliced
  • 2 cups fresh basil leaves
  • HEPP’S Black Lava sea salt

Directions

  1. Preheat grill or broiler to high. Combine tomatoes, oil, and  1 teaspoon of pepper or to taste in a large bowl.
  2. Toast cut side of baguette halves on grill or under broiler 1 to 2 minutes. While still hot, lightly rub cut surface with garlic. Spoon tomato mixture over bread with a slotted spoon, then add onion. Tear basil into pieces, and scatter on top. Slice each baguette half into 3- or 4-inch-long pieces (about 12 slices per baguette).
  3. Finish with HEPP’S Black Lava sea salt.  Sprinkle the salt to taste over the baguettes

HEPP’S Hot and Smokey Chickpeas

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Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 cans (15.5 ounces each) chickpeas, rinsed, drained, and patted dry
  • 1 teaspoon cayenne pepper
  • 1 tablespoon cumin seed
  • HEPP’S Hickory Smoked sea salt

Directions

  1. Preheat oven to 450 degrees. Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, 3 minutes. In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with hickory sea salt and toss to combine. Place chickpea mixture on hot baking sheet and spread in a single layer. Bake until chickpeas are crisp, 10 to 12 minutes. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.

*Salt Alternatives.  alderwood or applewood smoked salt

HEPP’S Cucumber Feta Toasts

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Ingredients

  • 1/2 baguette
  • 2 teaspoons plus 4 teaspoons extra-virgin olive oil
  • 3 ounces feta
  • 1/2 teaspoon fresh lemon juice
  • fresh ground pepper
  • HEPP’S Aussie Flake Salt
  • 1 small English cucumber, thinly sliced crosswise

Directions

  1. Preheat oven or toaster oven to 450 degrees. Split baguette lengthwise and lightly brush cut sides with 2 teaspoons olive oil. Bake until golden around edges, 5 minutes. Meanwhile, in a small bowl, mash together feta, 4 teaspoons oil, and lemon juice with a fork. Season with pepper. Spread feta mixture evenly over toasted baguette and top with cucumber. Season with pepper, lemon juice, and a drizzle of oil. Sprinkle HEPP’S Aussie Flake salt. Cut into pieces to serve.

*Alternative Salt Ideas.   applewood, chipotle, lemon, white truffle sea salt

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