It’s Valentine’s day! 💐 Still thinking of what to do with your sweetie and want to stay cozy at home? Here is one last Chef Didi recipe for a classy celebration, even last-minute ❤️🍷 To finish off a lovely evening in, we suggest a beverage to warm you from the inside. We wanted a red wine cocktail that blended with our beautiful pink flake salt. It evolved into a mildly sweetened night cap with Australian Shiraz, Australian Murray River Salt Flakes, and a touch of Chambord. Warm and cozy, this beverage is perfect for curling up after a delicious dinner. The spices will gradually unfold as they rest in your glass. Murray River Pink Flake Salt 1 star anise 3 tiny Cacao Nibs (optional) 1 tsp Chambord liqueur 6 oz. Shiraz wine Place a small amount of salt on a plate or saucer. Place a layer of water in another saucer and lightly dip rim of a glass in water just to kiss surface. Dip red wine glass in salt to rim all around. Place the star anise and cacao nibs in bottom of glass and pour Chambord over the spice. Add the wine, but do not stir. Enjoy! We borrowed this beautiful image from the @foodess since it’s too dark now to get a good photograph 😉 #classicdinner #itsallintheflavor #enhancetheeveryday #nightcap #cocktail #winecocktails #anise #valentinesday
It’s Valentine’s day! 💐 Still thinking of what to do with your sweetie and want to stay cozy at home? For the rest of the day, we will share a few final simple and delicious Chef Didi recipes for a classy celebration, even last-minute ❤️🍾 Our next recipe goes perfectly with the boiled lobster and baked potato entree shared earlier this week. Keeping it simple but delicious, and adding in a bit of healthy greens! Roasted asparagus is up next. While skinny asparagus is very popular, try the medium to larger sized stalks for a change. They are meatier and just as tender. You will need: 1 pound asparagus, medium to large sized stalks Olive oil of choice Himalayan pink sea salt Wynad black pepper 1 tablespoon Lemon Sugar Preheat oven to 500°. Trim the asparagus by snapping off the ends (they will break naturally where the tender and tough parts meet). You do not need to peel the stalks. Rinse and dry the stalks. Place on a cookie sheet with sides or baking dish. Drizzle liberally with olive oil, Himalayan Pink Sea Salt (or any other high quality sea salt), and Wynad Black Pepper. Using a couple of spatulas, toss to coat the asparagus evenly with the oil. Roast in the preheated oven for 5 minutes. Sprinkle with the sugar. Toss to coat evenly. Roast for an additional minute and serve. #valentinesdaymeal #valentinesdaydinner #itsallintheflavor #enhancetheeveryday #roastedasparagus #thursdaydinner #simplemeals #classicdinner #salttraders
It’s Valentine’s week! 💐 Still thinking of what to do with your sweetie and want to stay cozy at home? Each day until Thursday we will share simple and delicious Chef Didi recipes for a classy celebration ❤️🍾 Our next recipe is a classic, and one of the easiest in the book. It also goes perfectly with the aforementioned boiled lobster! It’s a baked potato. Preheat oven to 400 degrees. Scrub the outsides of the potato well, then dry. Place on oven rack and bake for 45 minutes to an hour, or until cooked through. You can test this by inserting a sharp knife. It will go through easily once done. The final result is a crisp outer potato skin and fluffy, warm center. Serve immediately smothered in butter and topped with Sea Salt. We recommend our savory Syrah Salt! #valentinesdaymeal #valentinesdaydinner #itsallintheflavor #enhancetheeveryday #salttraders #bakedpotato
It’s Valentine’s week! 💐 Still thinking of what to do with your sweetie and want to stay cozy at home? Each day until Thursday we will share simple and delicious Chef Didi recipes for a classy celebration ❤️🍾 Our next recipe is focused on the pièce de résistance: the main course! Since we’re based in the Northeast, our go-to for an utterly incredible yet easy main is boiled lobster 🦞🦞 This can be served just after cooking or the meat can be used in other ways, like for lobster roll. Be sure to allocate enough time after cooking for the lobster to cool before shelling the meat if the latter! We suggest killing the lobster first before boiling. Whether you believe it’s humane is up to you, but there are studies that show the meat is more tender if killed ahead of time. It’s a one step process but can seem quite gruesome so try to do it quickly. Place one lobster on a cutting board. Using an 8- to 10-inch chef's knife, place the tip of the knife behind the eyes of the lobster. Push the knife down all the way through the lobster. Make sure the water has come to a full boil before adding the lobster. Count the cooking time after the lobster water has returned to a boil. 2 lobsters, 1 1/4 to 1 1/2 pounds each Salt Melted unsalted butter Lemon wedges Chopped fresh parsley Fill a large pot 3/4 full with water. Add 1 tablespoon salt per quart of water (now is the time to use up that everyday kosher salt you have lying around!), bring to a boil, add the lobsters, cover, bring back to a boil, and cook the lobsters for 8 to 9 minutes. Transfer the lobsters to a platter and punch a little hole behind the eyes to allow the water to drain from the bodies. Transfer to plates and serve with melted butter, lemon, and parsley. If you want to use the lobster meat in a salad or for a lobster roll, let the lobsters cool to room temperature before shelling the meat. Cut the meat into chunks and refrigerate until ready to use. #enhancetheeveryday #itsallintheflavor #valentinesdaymeal #valentinesdaydinner #boiledlobster #lobsters #salttraders
It’s Valentine’s week! 💐 Still thinking of what to do with your sweetie and want to stay cozy at home? Each day until Thursday, we will share simple and delicious Chef Didi recipes for a classy celebration ❤️🍾 Who wouldn’t like dessert first!? This chocolate sauce is a one pot wonder passed down from my father’s family and it calls for a secret ingredient that always has a sublime result: molasses. My father added it in the final moments with vanilla. Use brown sugar if you like, or use his trick. He always plopped in a sizeable chunk of butter, too. Just to round out the edges. Here’s the recipe. Grab a pot and throw in: 1 cup sugar ½ cup cocoa ½ cup milk 2 tablespoons unsalted butter A pinch of sea salt (a fine grain everyday type such as Grey Salt, Himalayan) Bring to a boil over medium heat, whisking. Once boiling, lower the heat and boil gently for 5 or 6 minutes. If you want it thicker and stickier, cook a bit longer. Remove from the heat and add: 1 teaspoon molasses 1 ½ teaspoons vanilla extract If you want to get fancy, you can substitute a sugar blend for the sugar. We have six flavors to choose from. To serve, simply drizzle on some sauce atop vanilla ice cream, strawberries, cake- the sky is the limit! For a great twist, sprinkle just a few granules of Danish Viking Smoked Salt for a sweet, salty, smoky treat!
We’re happy to announce that these two flavors are en route to @blamemymigraine, the winner of our Instagram Giveaway! Congratulations Nicole!! We’d love to hear how you use them 😁 THANK YOU to all who entered. Look out for our next giveaway soon, and in the meantime let us know how you’re using your favorite Salt Traders products! #itsallintheflavor #giveawaycontest #seasalt #orangeginger #enhancetheeveryday #giveawaywinner #beatthewinterblues