MarxFoods.com is giving away a Collection of Ritrovo Premium Finishing Salts. All you have to do is visit the blog this week, through Dec. 5, and simply leave a comment telling them which one of their flight of seven salts will go the quickest in your household. A winner will be chosen by random and announced Dec. 8.
“These salt collections are a cutting edge condiment,” said Justin Marx, CEO of MarxFoods.com. “It’s incredible how literally a pinch of fine salt, sprinkled over dishes ranging from wild salmon to chocolate mousse, can add complexity and balance to the flavor profile of a dish.”
A set of seven Ritrovo Fine Finishing Salts was just added to MarxFoods.com. Marx went on to say, “We’re really excited about these exquisite Italian products, the combinations are literally the most exciting “salts” we’ve ever tasted and the range of applications and flavor profiles would get any chef excited.”
What does one do with seven types of salt and how do you know which one would be devoured the quickest at your house?
Truffle & Salt: A blend of dried Italian black truffle and sea salt, this flavor combination will enhance any dish with the aroma and flavor of Italian truffles including popcorn, mashed potatoes, pasta dishes, scrambled eggs and roasted meats.
Fiori & Salt: An aromatic and beautiful blend of Italian sea salt and flowers including chamomile, poppy, mallow, marigold, lime, hawthorn, yarrow, wild orange peel, flower pollen, heather and lavender. This combination is a wonderful way to infuse olive oils, sprinkle over fresh mozzarella, finish cream soups and risotto or bake into breads.
Fennel & Salt: A combination of sea salt, fennel seed and orange peel this blend pairs well with sweet and savory dishes including wild salmon, goat cheese, chocolate truffles or caramel.
Sweet & Salt: A sweet and savory blend of Italian sea salt, dried & ground fruit, sweet spices, vanilla, chocolate and grape must, this combination pairs well with both aromatic and dessert dishes. Sweet & salt can be used as a rub for duck or pork, sprinkled on roasted squash, pumpkin soup, or buttery shortbread cookies.
Saffron & Salt: Red strands of saffron are blended with sea salt resulting in a flavor profile that is perfect for finishing paella, cioppino, pasta or fresh ricotta.
Sea & Salt: A combination of high-quality Sicilian bottarga, citrus, sun-dried tomato, and cardamom, this blend is ideal with pasta, steamed vegetables or used to cure seafood and enhance salad dressings.
Limited Edition Salt: From Cervia salt pans, this Italian moist fleur de sel is the crème de la crème of sea salts. With a light texture and rich flavor this salt can be used to finish meat, poultry and fruit dishes as well as sweets including white chocolate chip cookies and caramel chocolate combinations.
After mulling over the descriptions and serving suggestions, visit the MarxFoods.com blog and enter to win the collection.
The applications are endless. Here’s a recipe for incorporating Truffle & Salt in spinach salad.
Fresh Cheese Truffled Spinach Salad with Truffle Butter Crostini
One cup fresh mozzarella di bufala
6 cups fresh spinach
¼ cup Extra Virgin Olive Oil
½ tsp. Truffle & Salt
1 tsp. of your favorite vinegar
Chop cheese into a small dice and place in a bowl with oil, vinegar, and truffle salt. Allow the cheese to sit for about half an hour, permitting the flavors to blend. Wash and dry spinach. Place the cheese-vinaigrette mixture in a bowl and toss with greens.
Serve immediately with:
Truffle Salt Butter Crostini
Mix softened sweet butter with truffle salt.
Toast or grill one-inch slices of rustic bread and spread with the truffled butter.
Monday, December 1, 2008
A grain of salt, for a finish
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3 comments:
From an artisan salt-maker's (biased) perspective, Ritrovo's salts are just an assortment of shaken-up dry ingredients. I've tried the Fennel Salt and was not only disappointed with the quality of sea salt, but also the price they charge for the ingredients listed.
Secret Stash Sea Salt stands in stark contrast.
We source a significant number of organic ingredients that we infuse into a far more complex range of salts---- from Pineapple Cumin Chili to Coconut Garam Masala. Most of our salts are made from reduced sauces, hand-shaved vanilla beans, and local honey.
We also don't charge $18 for a salt that doesn't include shipping; nor $128.50 for 7.
A pack of 8 salts from Secret Stash is $95; or less than $12 per salt. For higher quality and more bang for one's buck, our Fleur de Sel salts speak for themselves.
www.secretsalts.com
Salty Mouth,
I'm curious about artisan salt making. Could you tell us a bit about the process and how you decide what infuses well with what?
Hi Laura,
Each of our salts is processed in a different fashion. For instance, our Soy salt is started by first reducing soy sauce and honey, whereas our Apple 5-Spice is begun with a reduced local apple cider. Both are then dehydrated, hand-sifted, and blended with coarse, flakey Fleur de Sel from the Re Island (off of the western coastline of France).
We create flavors based upon what we're currently cooking in the kitchen. For example, the Nicoise Olive salt was sparked by fresh hamachi flown in from Japan; we then used it as a finishing salt on tuna, bruschetta, heirloom tomatoes, rack of lamb, and eventually a dirty vodka martini.
Yet, and what we love most about our salts is that they're versatile, user-friendly, and fun to experiment with.
Hope this sheds some light on the processes!
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