Pinch of Salt

Changing the way you think about salt.

Archive for the month “March, 2013”

HEPP’S Ham and Cheese Casserole

easter ham and cheese casserole

Who can resist a delicious breakfast casserole, by using a few less egg yolks and fat free milk this dish has a lighter twist.

Serves: 6

Total time: 1 3/4 hours

INGREDIENTS:

  • 4 large eggs
  • 4 large egg whites
  • 1 cup nonfat milk
  • 2 tablespoons Dijon mustard
  • 1 teaspoon minced fresh rosemary
  • 1/4 teaspoon freshly ground pepper
  • 1/4 HEPP’S Vanilla Bean sea salt
  • 5 cups chopped spinach, wilted (see Tip)
  • 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
  • 1 cup diced ham steak, (5 ounces)
  • 1/2 cup chopped jarred roasted red peppers
  • 3/4 cup shredded Gruyère, or Swiss cheese

DIRECTIONS:

  1. Preheat oven to 375°F. Coat a 7-by-11-inch glass baking dish or a 2-quart casserole with cooking spray.
  2. Whisk eggs, egg whites and milk in a medium bowl. Add mustard, rosemary and pepper and HEPP’S Vanilla Bean sea salt; whisk to combine. Toss spinach, bread, ham and roasted red peppers in a large bowl. Add the egg mixture and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
  3. Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

Alternatives:  HEPP’S Himalayan pink sea salt, HEPP’S Habanero sea salt

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HEPP’S Stuffed Eggs With Smoked Salmon and Cucumbers

081211_Good_Housekeeping_0132.tif

It is impossible to get enough eggs on Easter Sunday.  Whether they are hard boiled or scrambled they are every where you look.  If you are looking for a new twist on the traditional ” deviled eggs” these are a must!

Serves: 20

Total time: 45 mins.

INGREDIENTS:

  • 10 large eggs
  • 2 ounce(s) smoked salmon, finely chopped
  • 3 tablespoon(s) light mayonnaise
  • 1/4 cup(s) cucumber, chopped
  • 2 teaspoon(s) fresh dill, chopped, plus sprigs for garnish
  • Ground Pepper
  • HEPP’S Alderwood smoked sea salt.

DIRECTIONS:

  1. In 4-quart saucepan, place eggs and enough cold water to cover by at least 1 inch; heat to boiling on high. Immediately remove saucepan from heat and cover tightly; let stand 15 minutes. Pour off hot water, and run cold water over eggs to cool. Peel eggs.
  2. Slice eggs lengthwise in half. Gently remove yolks and place in medium bowl; with fork, break yolks into chunks. Reserve 1 tablespoon chopped salmon. To egg yolks, add mayonnaise, cucumber, 2 teaspoons chopped dill, 1/2 teaspoon freshly ground black pepper, and remaining salmon; gently stir until combined. (Egg-yolk mixture and egg whites can be covered separately and refrigerated up to 24 hours.)
  3. Place egg whites on serving dish or in jelly-roll pan lined with paper towels (to prevent eggs from rolling). Spoon about 1 tablespoon egg-yolk mixture into each egg-white half. Top eggs with reserved chopped salmon and finish with HEPP’S Alderwood Smoked sea salt. Cover eggs and refrigerate up to 4 hours. Just before serving, garnish with dill sprigs.

Alternatives: HEPP’S Aussie Flake, or Red Cay mineral sea salt

HEPP’S Bacon and Cheese Quiche

Easter bacon cheese quiche

This dish is works for both brunch or dinner.  It is so quick and easy and a family favorite!

Serves: 8

Prep: 30 min.

total: 1 1/2 hours

INGREDIENTS:

  • 1 homemade or store-bought single-crust pie dough
  • 1 tablespoon unsalted butter
  • 2 cups medium diced yellow onion (from 1 large onion)
  • Ground pepper
  • 6 large eggs
  • 3/4 cup heavy cream
  • 3/4 pound bacon, cooked and crumbled
  • 1 cup shredded Gruyere cheese (4 ounces)
  • 1/2 teaspoon HEPP’S Applewood Smoked Salt 

 

 DIRECTIONS:
  1. Bake crust as per directions on label
  2. Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes.
  3. In a medium bowl, whisk together eggs and cream. Add onion, bacon, and cheese and season with 1/2 teaspoon HEPP’S Salt 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature. Add an extra pinch of salt to taste.

Alternative: HEPP’S Hickory smoked sea salt, HEPP’S Habanero sea salt for heat.  Use HEPP’S Black Truffle Salt.  **If using Black Truffle Salt, season after fully cooked right before serving.  

 

HEPP’S BRAISED BRISKET

Brisket

Using HEPP’S Red Clay sea salt when cooking your brisket will help seal in all the natural juices in addition to increasing the natural minerals found in the red clay.

serves up to 8

Ingredients:

  • 1 first cut of beef brisket (5 pounds)
  • HEPP’S Red Clay sea salt, or HEPP’S Aussie Flake sea salt
  • freshly ground pepper
  • 3 tablespoons extra-virgin olive oil, plus more if needed
  • 1 large onion, halved and thinly sliced
  • 2 garlic cloves, minced, plus 1 head, halved horizontally
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry red wine
  • 4 1/2 cups homemade or store-bought low-sodium or no-sodium chicken stock
  • 2 fresh or dried bay leaves, plus more fresh for garnish if desired
  • 1 pound parsnips, peeled and halved
  • 10 ounces red pearl onions, peeled (about 2 1/2 cups)
  • 1 tablespoon balsamic vinegar

Directions:

  1. Preheat oven to 325 degrees. Season both sides of brisket with HEPP’S Red Clay or Aussie Flake sea salt and pepper. Place a roasting pan across 2
burners on medium to high.  Heat 3 tablespoons oil in pan.  Add brisket; sear until browned, 4 to 5 minutes per side. Transfer to a plate.
  2. Reduce heat to medium. Add onion and minced garlic
to pan; cook, stirring
often, until onion is soft,
about 4 minutes. (Add
more oil to pan if needed.)
Stir in tomato paste, and
cook for 1 minute more.
Stir in wine, and cook,
scraping any browned bits
from bottom of pan.
  3. Add stock and bay leaves,
and bring to a boil. Add
the brisket to the pan, and
cover with foil. Transfer
to oven, and roast until meat
is very tender, about 2
hours. Flip meat over. Add
head of garlic. Cover, and
roast for 30 minutes more.
  4. Add remaining vegetables
to brisket, cover, and roast
until meat and vegetables
are tender, about 1 hour.
Transfer vegetables and
garlic to a platter and meat
to a cutting board, reserving
pan sauce. Tent meat
with foil; let rest.
  5. Let sauce stand in pan for
15 minutes, then skim fat
from top. Place pan across
2 burners over medium-high
heat; cook until sauce
is reduced by slightly more
than half, about 20 minutes.
(You should have about 2
cups.) Stir in vinegar.
  6. Thinly slice brisket against
the grain. Arrange slices
on a platter with the vegetables.
Season with pepper,
and drizzle with some
sauce. Serve immediately
with remaining sauce.

Alternative: HEPP’S Kosher Flake sea salt, HEPP’S Sel Gris sea salt

Find these at http://www.heppssalt.com or pick them up at our local farmers market this weekend

HEPP’S Matzo Ball Soup

Matzoballsoup_vert

Many of you already have your favorite Matzo Ball Soup recipe, this is one that we personally enjoy.  Either way dont forget to use HEPP’S Kosher sea salt when making yours.  I suggest for this dish our HEPP’S Kosher flake read about it here-

http://www.heppssalt.com/cooking-salts.html

Ingredients

  • 1 teaspoon plus 2 tablespoons olive oil
  • 1/2 cup onion, minced, plus 1 small onion cut into 1/2-inch dice
  • 2 large eggs, lightly beaten
  • HEPP’S kosher sea salt
  • ground pepper
  • 1/2 cup plus 2 tablespoons matzo meal
  • 2 tablespoons seltzer water
  • 1 whole chicken leg, split and skin removed (10 ounces)
  • 1 celery stalk, cut crosswise into 1/4-inch pieces
  • 1 carrot, halved lengthwise and cut crosswise into 1/4-inch pieces
  • 2 cans (14.5 ounces each) reduced-sodium chicken broth

Directions

  1. In a small nonstick skillet, heat 1 teaspoon oil over medium heat. Add minced onion, and cook until tender, about 5 minutes; let cool.
  2. In a medium bowl, combine remaining 2 tablespoons oil, eggs, 1 1/2 teaspoons HEPP’S Kosher sea salt, and matzo meal. Add seltzer and cooled onion; stir to combine. Cover and refrigerate at least 45 minutes.
  3. Meanwhile, in a large saucepan, combine chicken, celery, carrot, and diced onion. Add broth and 4 cups water. Bring to a boil; reduce to a simmer, and cook 30 minutes.
  4. With oiled hands, shape matzo mixture into 8 balls, about 1 1/2 inches in diameter. Cover with plastic wrap, and refrigerate at least 15 minutes.
  5. Remove chicken from broth; shred meat, and discard bones. Return broth to a boil; reduce to a simmer. Add matzo balls; cover, and cook until expanded, 30 to 35 minutes. Stir in shredded chicken. Season with HEPP’S Himalayan sea salt and pepper. Serve immediately.

Alternatives: HEPP’S Fleur de sel sea salt, HEPP’S Aussie flake sea salt. 

HEPP’S Roasted Asparagus

asparagus

Roasted Asparagus is the perfect side dish for Passover seder. It is easy to make, and the color and taste complement meat main dishes.

Ingredients:

  • 2 pounds fresh asparagus
  • olive oil
  • HEPP’S Fleur de Sel Kosher sea salt

Preparation:

1. Preheat oven to 400 degrees.
2. Wash and trim the ends off the asparagus spears.
3. Lay the asparagus spears on baking sheet. Sprinkle olive oil and HEPP’S Fleur de Sel Kosher sea salt over the asparagus.
4. Roast for 15 minutes. Asparagus is ready when it is a nice bright green color and tender.
Other Kosher HEPP’S Sea Salt: Black Lava sea salt, Red Clay sea salt, Sel Gris sea salt, Aussie Flake sea salt, and himalayan sea salt. 

DID YOU KNOW… Is Kosher Kosher?

Did you know that many of our HEPP’S salts are certified kosher?  It is true and the good news doesn’t stop there all of our salts are 100% anticaking agent and chemical free.  With the Jewish passover holiday around the corner it dawned on me that many of our HEPP’S salt fans may not be aware that we can be included in kosher meals.  It got me thinking and inspired me to take a trip to my local market to see the other “Kosher salts” on the market.  What I found was just about every advertised Kosher salt on the shelf has two ingredients instead of  one salt and yellow prussiate of soda otherwise known as anticaking agents.  It got me thinking since the purpose of “kosher” is to be pure/ suitable for fitness and consumption according to the dietary or ceremonial laws is this yellow prussiate of soda really considered kosher since it is a chemical additive??  Or is putting the name Kosher on the box good enough for the big box salt companies?  Which leads me to my next point there is another meaning of kosher salt which is just having larger flakes than regular table salt so is your kosher salt really kosher??  You might want to take a look in you pantry at home and see how many ingredients are in your box of kosher salt, It should just simply say one ingredient, salt.  It can be very confusing so I decided to make it easier and less confusing for everyone below is a list of all HEPP’S sea salts that are kosher certified, and chemical free, with HEPP’S we make it easy you get 100% sea salt.

HEPP’S FLEUR DE SEL: The creme de la creme (or sel de la sel) of salts, this organic compliant salt is filled with trace minerals and is naturally low in sodium. With a rich yet delicate flavor, the world’s greatest. Chefs use it as the immaculate choice for bringing out the natural flavor in all foods!

http://www.heppssalt.com/finishing-salts.html

HEPP’S RED CLAY SALT: Transform your food into a sacred experience by utilizing this traditional fusion of Hawaiian sea salt with Alea – a red Hawaiian clay used for purification and ritual. With a high mineral count and a rich brick-red color, this salt can be used in a multitude of ways including finishing, cooking and rubs. And when rubbed on meat, the mineral clay hardens, thus helping to seal in natural juices!

http://www.heppssalt.com/cooking-salts.html

HEPP’S HEPP’S BLACK LAVA SALT: This Obsidian hued Hawaiian lava salt adds brilliant color and texture to any meal. This is truly a beautiful finishing salt that adds a clean taste and stunning color to any meal.

http://www.heppssalt.com/finishing-salts.html

HIMALAYAN PINK: Revered for being the cleanest, purest, and healthiest salt in the world because it contains over 84 trace minerals! Throw away your ordinary salt and use this beautiful salt for all of your cooking, baking and finishing needs!

http://www.heppssalt.com/cooking-salts.html

HEPP’S KOSHER FLAKE: Drawn from the Pacific Ocean, this all – natural unrefined flake is an excellent multi-purpose salt that is perfect for cooking, baking, brining and finishing.

http://www.heppssalt.com/cooking-salts.html

HEPP’S SEL GRIS: From Guerande, France, this moisture rich salt is a perfect replacement for your everyday salt needs. In addition to it’s high mineral count, Sel Gris is organic complaint and lower in sodium compared to other salts! Use it for cooking, baking, brining and as a finish!

http://www.heppssalt.com/cooking-salts.html

HEPP’S AUSSIE FLAKE: This delicate peach colored salt is mined directly from the Murray River Basin. Delicate and crunchy, it resembles a snowflake and is the most versatile salt you will find with it’s ability to bring out the flavor from steak to chocolate and everything in between!

HEPP’S PENNE PESTO ZITI

ziti-pesto-potatoes

Looking for a new quick and easy pasta dinner idea, this is for you.   You can pretty much use any pasta, and vegetable you want and make a great meal.

Ingredients:

  • 3 potatoes
  • Ziti or Penne pasta noodles
  • 1/4 lb green beans
  • Pesto
  • 1/2 cup grated or shredded parmesan cheese
  • pinch of HEPP’S Rosemary Sea Salt

Directions:

  1. Boil 3 potatoes over medium heat, and cook until tender, about 20 minutes. Drain. When cool, remove skins and cut into cubes.
  2. Meanwhile, cook ¾ lb ziti or penne pasta according to package directions. Add 1/4 lb green beans, trimmed and cut into thirds, to the boiling pasta water about 5 minutes before pasta is done. Drain the pasta and beans, reserving about ½ cup of the cooking water.
  3. In a serving bowl, mix a few tablespoons cooking water with 1 cup  pesto. Add potatoes, pasta,beans and HEPP’S Rosemary Sea Salt ; toss to combine. Add more cooking water as needed to loosen the sauce. Top with ½ cup grated parmesan cheese and serve

*Alternative Salts.  Applewood Smoked Sea Salt, Lemon Sea Salt, Cyprus Flake Sea Salt, and Black or White Truffle Sea Salt

Find these and many more at http://www.heppssalt.com or at any of our farmers market locations.

HEPP’S MOZZARELLA SALAD

Mozzarella salad

We borrowed this healthy and fresh recipe from our very good friend Jennifer Ferrell TV host and lifestyle expert, it was so delicious we had to  hit it with some HEPP’S and share it too!!  Check out Jennifer’s blog at http://jensome.blogspot.com/ for other DIY design ideas and lifestyle advise. 

Ingredients:
  • -Avocado
  • -Fresh mozzarella balls, drained (I used Ciliegene because I like the bite-size balls)
  • -Fresh basil leaves
  • -Roasted yellow cherry tomatoes
  • -Balsamic glaze
  • HEPP’S Aussie Flake Salt & pepper
  • -Olive oil (optional)

Directions:

  1.  Chop avocado into small bite-size chunks.
  2. Layer torn basil leaves first, then top with mozzarella, avocado, and roasted tomatoes.
  3.  Drizzle with balsamic glaze and add a sprinkle of HEPP’S Aussie Flake Sea Salt & pepper.  Optional to drizzle with olive oil as finishing touch.
*Alternative Salts:  Hickory Smoke Sea Salt, Black Lava Sea Salt, Roasted Garlic Sea Salt
find these and many others at http://www.heppssalt.com or at our farmers market locations. 

HEPP’S MINI BRIOCHE GRILLED CHEESE SNACKS

mini grilled cheese

With the come back of the traditional grilled cheese sandwich we couldn’t help ourselves but to create one of our own.  We topped ours off with a little White Truffle salt and it took these little delicious nuggets of cheese from yummy to down right delicious. You will definitely impress your guests with this dish.

Ingredients:

  • Loaf of brioche
  • Aged cheddar, sliced
  • sliced ham
  • HEPP’S Black or White Truffle Sea Salt

Directions:

  1. Cut the loaf lengthwise into 1/2-inch slices and place slices of the aged cheddar  and ham slices in between, building 2 large grilled cheese sandwiches.
  2. Place the sandwiches directly into a panini press or side by side in a large non-stick pan. The bread has enough butter that you won’t need to butter it. Toast on both sides over medium-low heat, until bread is golden and cheese starts to ooze.
  3. Place sandwiches on a cutting board and cut into smaller pieces. Finish lightly with HEPP’S Back or White Truffle Sea Salt.

Alternative salt suggestions:   Habanero Sea Salt, Garlic Sea Salt, Applewood Sea Salt

You can find these and many more at http://www.heppssalt.com or at our farmers market locations.

 

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