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Southern Herb Garden Baked Beans

Recipe by Damon Lee Fowler, featuring

Salt Table Hostess City Southern Hospitality Blend

This old summer cookout favorite gets a fresh lift by using a blend of four kinds of beans that are subtly enhanced by The Salt Table’s Hostess City Southern Hospitality Blend. They go together quickly and can bake while you’re getting the grill ready.

Other blends that would work well here include The Salt Table’s Southern Spring Blend, Southern Italian Blend, and, of course, All ‘Round Good Grinder Blend.

Serves 6-8

Ingredients:

  • 1 28-ounce can baked beans with sauce
  • 1 15-16-ounce can pinto beans, drained
  • 1 15-16-ounce can red beans or red kidney beans, drained
  • 1 15-16-ounce can black beans, drained
  • 3 extra-thick-cut slices applewood smoked bacon (or 6 slices regular bacon), diced
  • 1 medium yellow onion, trimmed, split lengthwise, peeled, and diced
  • ¼ cup ketchup
  • ¼ cup light brown sugar
  • Large pinch dry mustard, optional
  • Salt Table Hostess City Southern Hospitality Blend

How to make it:

  1. Position a rack in the center of the oven and preheat it to 350° F. Put the baked beans with their sauce, pintos, red, and black beans into a 9-inch square or 2½ quart casserole and gently toss to mix.
  2. But the bacon in a 9-inch skillet over medium heat and sauté until it is browned and its fat is rendered. Spoon off all but a tablespoon of the fat, add the onion, and sauté until the onion is softened and golden. Turn off the heat and transfer the bacon and onions to the casserole.
  3. Add the ketchup, brown sugar, and mustard, if using and season liberally with Salt Table’s Hostess City Southern Hospitality Blend. Gently but thoroughly mix, level the top with the back of the spoon, taste and adjust the seasoning blend, and bake until bubbly to the center and lightly crusted over on top, about 1 hour.

 

Suggested Seasonings

Hostess City Southern Hospitality Blend

Southern Herb Garden Grinder Blend

Southern Italian Grinder Blend

All ‘Round Good Grinder Blend

Ground Beef and Macaroni Casserole

Recipe by Damon Lee Fowler, featuring

Salt Table Southern Spring Blend or Southern Herb Blend

A weeknight supper workhorse, this casserole is usually made with a cream of mushroom soup, but the flavors are so much fresher and better with a homemade sauce. The Salt Table’s Southern Spring Blend makes seasoning it a snap so the sauce goes together almost as quickly as opening that can. Other perfect blend combinations are All ‘Round Good Grinder Blend, Southern Herb Garden Blend, Southern Italian Blend, and River Street Cobblestone Blend.

Change it up by adding celery and or peas to it or by changing the cheese to Gruyere or Swiss.

Serves 4

Ingredients:

  • About 1 tablespoon canola, olive, or vegetable oil
  • 1 pound ground beef
  • 1 large yellow onion, peeled and diced small
  • 1 large carrot, peeled and diced small
  • 2 tablespoons all-purpose or instant-blending flour
  • 1½ cups beef broth
  • ½ cup whole milk
  • Salt Table Southern Spring Blend
  • 8 ounces (½ of a 1 pound box) elbow macaroni
  • 1½ cups (about 5½ ounces) shredded extra-sharp cheddar

How to Make it:

  1. Put 3 quarts of water on to boil in a large pot over high heat. Position a rack in the center of the oven and preheat it to 350° F.
  2. Meanwhile, film a large skillet with oil and heat over medium heat. Crumble in the beef and brown (in batches if necessary to keep from crowding meat), about 2-3 minutes. Remove with slotted spoon and season it lightly with Southern Spring Blend. Add the onion to the pan and sauté until softened about 2 minutes. Add the carrot and sauté 2 minutes longer.
  3. Whisk in the flour, blending until smooth, then slowly whisk in the broth and milk. Cook, stirring constantly, until it’s bubbly and thick. Season to taste with Southern Spring Blend, adjust heat to slow simmer, and cook 3-5 minutes, stirring occasionally. Fold in the beef, let it come back to a simmer, and turn off the heat.
  4. When the water is boiling, stir in a small handful of salt and macaroni. Cook until softened but still not done (about half the time recommended on the box) . Meanwhile, butter a rectangular 2-quart casserole dish. Drain and add the macaroni to the casserole.
  5. Add the beef and sauce mixture and 1 cup of the cheese. Gently toss to mix and level with spatula. Sprinkle remaining cheese evenly over top. Bake until bubbly at the center and the cheese is lightly browned, about 30 minutes. Let it rest 10 minutes before serving.

 

Add the beef and sauce mixture and 1 cup of the cheese. Gently toss to mix and level with spatula. Sprinkle remaining cheese evenly over top. Bake until bubbly at the center and the cheese is lightly browned, about 30 minutes. Let it rest 10 minutes before serving.
 

Suggested Seasonings

Southern Herb Garden Grinder Blend

Southern Italian Grinder Blend

All ‘Round Good Grinder Blend

Savannah River Street Cobblestone Blend

Ground Beef and Potato Casserole

Recipe by Damon Lee Fowler, featuring

Excellent for any of these Salt Table Seasoning Blends

Hostess City Southern Hospitality Blend

Savannah River Street Cobblestone Blend

All ‘Round Good Grinder Blend

Southern Italian Grinder Blend

Southern Herb Garden Grinder Blend

Totally Awesome Grinder Blend

 

This is based on the taste memories of the frugal casseroles my mother would invent in an effort to get her picky child (me) to actually eat budget-friendly hamburger meat. She would have loved having Hostess City Southern Hospitality Blend to simplify the seasonings. It’s a perfect mate for beef and potatoes. Other great Salt Table blends for this are Southern Herb Garden, All Round Good Grinder Blend, Southern Italian, and River Street Cobblestone Blends.

Serves 4

Ingredients:

  • 2½ pounds russet potatoes (about 3 large)
  • Salt Table Fine Sea Salt
  • Canola, olive, or other vegetable oil
  • 1 pound ground beef (preferably chuck)
  • Salt Table Seasoning Blend of your choice
  • 2 tablespoons butter or drippings from browning meat (see step 2)
  • 1 large yellow onion, peeled and diced small
  • 1 medium clove garlic, peeled and minced
  • 3 tablespoons instant-blending or all-purpose flour
  • 2 cups whole milk, warmed to room temperature
  • 1 cup beef broth
  • 1½ cups coarsely grated extra-sharp cheddar

How to make it:

  1. Peel and slice the potatoes ¼-inch thick. Put them into a 2½-3-quart saucepan, cover with water, add a large pinch of Sea Salt, and bring to a boil. Adjust the heat to a steady simmer and cook until the potatoes are barely tender, about 5 minutes. Drain and let cool enough to handle.
  2. Meanwhile, position a rack in the center of the oven and preheat it to 350° F. Film a large skillet with about 1 tablespoon of oil and put it over medium heat. When it’s hot, raise the heat to medium high and crumble in enough beef to cover the bottom without crowding. Brown it lightly and transfer it with a slotted spoon to a bowl. Season lightly with the Salt Table Seasoning Blend of your choice. Repeat with the remaining beef. Drain off the fat, then put 2 tablespoons of butter or return 2 tablespoons of the drippings to the pan. (Let the remaining drippings cool and discard them.)
  3. Adjust the heat to medium, add the onion, and sauté until softened and golden, about 5 minutes, then add the garlic and stir until fragrant. Sprinkle in the flour and stir until bubbly and smooth. Slowly whisk in the milk and broth and it bring to a simmer, stirring constantly. Cook, stirring, until thickened and adjust the heat to a simmer. Season well with Hostess City Southern Hospitality Blend Blend, stir, and simmer 5 minutes. Taste and adjust the seasoning and turn off heat.
  4. Smear the bottom of a rectangular 2-quart casserole with a little sauce. Cover it with a layer of potatoes and scatter 1/3 of the meat over them. Sprinkle on 1/3 of the cheese and spoon 1/3 of the sauce over. Add a second layer of potatoes, another 1/3 of the meat, 1/3 of the cheese, and 1/3 of the sauce. Repeat once more with the remaining potatoes, meat, and sauce, then sprinkle the remaining cheese evenly over the top.
  5. Bake in the center of the oven until bubbly to the center and the topping cheese is lightly browned. Let it rest 10 minutes before serving.

 

 

Uova alla Fiorentina (Italian-Style Eggs Florentine)

 Recipe by Damon Lee Fowler, featuring

Salt Table Hostess City Southern Hospitality Blend

This lighter rendition of Eggs Florentine actually is from Florence (Italy, of course, not South Carolina). Perfect for spring weather, it can be served over pan-toasted bread: Butter 8 slices ½-inch-thick crusty Italian bread and pan-grill it over medium heat until browned on both sides.

Serves 4

INGREDIENTS:

2 pounds fresh spinach, or 2 10-ounce packages frozen whole leaf spinach, thawed

1 cup tomato sauce such as Marinara

Salt Table Hostess City Southern Hospitality Blend or use another great Salt Table blend noted below

¼ cup (4 tablespoons) extra virgin olive oil

About 1- 1½ cups freshly grated Parmigiano-Reggiano cheese, optional

8 poached eggs (recipe follows)

 

HOW TO MAKE IT:

  1. If using fresh spinach, wash it in several changes of water and remove any tough stems. Put it into a lidded skillet with the water that’s clinging to it, cover, and cook over medium high heat until just wilted. Drain, cool enough to handle, and squeeze out excess moisture. If using frozen spinach, omit the preliminary cooking and squeeze out any excess moisture.
  2. Heat the sauce over medium low heat. If liked, season it lightly with Hostess City Southern Hospitality blend. Keep it warm. Put the oil in a skillet over medium high heat. Add the spinach and season lightly with Hostess City Southern Hospitality blend. Sauté, tossing often, until it’s hot through, tender, and dry, about 2 minutes. Turn off the heat. Mix in ½ cup Parmigiano or more, to taste, taste adjust the seasoning.
  3. Divide the spinach among 4 warm plates. Top each serving with 2 eggs and grind a little Hostess City Southern Hospitality blend over each egg. Spoon the tomato sauce evenly over the eggs and lightly sprinkle with cheese. Serve at once with more cheese passed separately.

* Other appropriate blends are Southern Italian Grinder Blend, All Round Good Grinder Blend, Southern Herb Garden Grinder Blend, and River Street Cobblestone Grinder Blend

Perfect Poached Eggs

For 2 to 4 eggs (1-2 servings)

Water

1-2 tablespoons distilled white or white wine vinegar

2-4 large eggs

Optional for serving: salt, whole pepper in a mill, softened butter and/or Sauce Hollandaise (see recipe)

  1. If you’re planning to make the eggs ahead, prepare a large basin of ice water. Put at least 2 and up to 4 inches of water in a deep, lidded saucepan. Turn on the heat to high, cover, and bring the water to a boil, then add the vinegar and reduce the heat so that it bubbles steadily but isn’t boiling hard. One at a time, break each egg into shallow bowl and slip into pan at point where water is bubbling. Let it settle and gently turn it to help egg form oval. Add up to 3 more eggs in the same way.
  2. When all the eggs are in pan, let them simmer until their whites are set and yolks are still quite soft, about 1½ to 2 minutes. Remove them with slotted spoon, let them drain thoroughly, and trim any loose tendrils of egg white. Serve immediately while still warm.
  3. If you’re making the eggs ahead, immediately slip them into the ice water bath until they’re chilled. Store them in cold water until needed (refrigerated if holding more than a couple of hours). To reheat them, drain and drop into large pan with at least 1½ inches simmering water and heat until warmed through, about ½-to-1 minute. Serve warm.

 

Suggested Seasonings

Hostess City Southern Hospitality Blend

Southern Italian Grinder Blend

Stir-Fried Asparagus with Leeks and New Potatoes

 Recipe by Damon Lee Fowler, featuring

Salt Table Hostess City Southern Hospitality Blend

This recipe is adapted from Beans, Greens, & Sweet Georgia Peaches, Second Edition, by Damon Lee Fowler (Globe Pequot Press/2014). The original had parsley, salt, and pepper as seasonings, but the herbs and lemon essence blended into The Salt Table’s Hostess City Southern Hospitality Blend are perfect mates for spring asparagus, new potatoes, and leeks. It really adds a boost the flavor and condenses the condiments into a single ingredient that requires only a few shakesr.

Serves 4

Ingredients

  • ½ pound small red new potatoes, scrubbed under cold running water
  • 1½ pounds fresh, fat-stemmed asparagus
  • Green tops of 2 large leeks, washed and trimmed
  • 4 tablespoons unsalted butter
  • Salt Table Hotess City Southern Hospitality Blend* or use another great Salt Table blend noted below
  • 1 tablespoon minced flat leaf parsley, optional

 

How to make it:

  1. Bring at least an inch of water to a boil over medium high heat in a heavy bottomed pot. Put the steaming basket or insert in or over the pot, add the potatoes, cover, and reduce the heat to medium. Steam until the potatoes are just tender and can be pierced easily with a sharp paring knife, about 8-10 minutes. Let them cool, and if making them ahead, cover and refrigerate. They can be precooked as much as a day ahead.
  2. Meanwhile, wash and trim the asparagus, peel the tough lower part of stem, and cut it into 1-inch lengths, keeping the tips separate from stems. Slice the leek greens crosswise into 2-inch lengths, then cut into thin strips. When ready to finish the sauté, cut the potatoes into 1-inch pieces (halves if small, quarters if larger, eighths if really large).
  3. Melt the butter in a large skillet or sauté pan over medium high heat. Add the asparagus stems. Stir-fry, tossing frequently, until they’re bright green and beginning to soften, about 3 minutes. Add the potatoes and continue tossing until beginning to turn golden, about 3 minutes longer.
  4. Add the leek greens and asparagus tips and season well with several grindings of Hostess City Southern Hospitality blend. Stir-fry, tossing frequently, until the asparagus is crisp-tender and beginning to brown, but still firm and bright green. Stir in the parsley if using and turn off the heat. Taste and correct Hostess City Southern Hospitality blend and serve at once.

 

Suggested Seasonings

Hostess City Southern Hospitality Blend

* Other appropriate blends would be The Salt Table’s Southern Herb Garden Grinder Blend, All Round Good Grinder Blend, and Southern Italian Grinder Blend

Roasted Spring Root Vegetables

 Recipe by Damon Lee Fowler, featuring

Works perfectly with a number of Salt Table Seasoning Blends

Our “roasting” is really roasting but high temperature baking, but never mind: This is a popular and simply beautiful way to prepare fresh spring vegetables. The special blend of herbs in The Salt Table’s Hostess City Southern Hospitality Blend are the perfect seasoning for this method and simplifies the preparation since the seasonings are already perfectly blended.

Works Perfectly with any of these Salt Table Seasoning Blends:
***

Totally Awesome Grinder Blend

Hostess City Southern Hospitality Blend

Southern Herb Garden Grinder Blend

All Round Good Grinder Blend

Southern Italian Grinder Blend

Savannah River Street Cobblestone Blend

***

Serves 4

***

INGREDIENTS:

8 very small carrots with tops attached

12 small fresh radishes with tops attached

8-12 very small red or gold new potatoes

8-12 small shallots

8 small baby turnips, with tops attached

Extra-virgin olive oil

Use any of the suggested Salt Table blends noted below

2 tablespoons finely chopped Italian parsley or blend of fresh herbs, optional

 

HOW TO MAKE IT:

  1. Position a rack in the upper third of the oven and preheat to 450° F. Trim off all but 1 inch of the carrot tops. Wash, and if they’re not freshly gathered, peel, and cut them on the diagonal into 2-3 pieces. Wash and trim the radishes, leaving an inch of their tops attached, and halve them. Scrub the potatoes and halve them. Trim and peel the shallots, but leave them whole. Wash the turnips and trim them, leaving 1 inch of tops attached, then halve or quarter them.
  2. Drizzle a large, heavy-bottomed roasting pan or heavy rimmed half-sheet pan with oil. Spread the vegetables on the pan, drizzle with more oil, and toss to mix and coat. Spread them flat (they should have room around them) with the potatoes cut-side-up, and season well with Salt Table Seasoning Blend. Roast 8 minutes, stir, turning potatoes cut side down, and roast, stirring occasionally, until tender and lightly browned, about 10-15 minutes more.
  3. Taste and adjust the Seasoning Blend. Toss well and sprinkle with the optional parsley or other herbs, if using.
  4. Serve at once directly from the roasting pan.

 

Gratin of New Potatoes with Spring Onions

Gratin of New Potatoes with Spring Onions

Recipe by Damon Lee Fowler, featuring these suggested seasoning choices:

Hostess City Southern Hospitality Blend

Totally Awesome Grinder Blend

Southern Italian Grinder Blend

All Round Good Grinder Blend

Southern Herb Garden Grinder Blend

River Street Cobblestone Grinder Blend

***

Potato gratins don’t have to be heavy with white sauce or cream or, for that matter, loaded with cheese to be good. Use The Salt Table blend of your choice, any would be an ideal pairing for new potatoes and pairs well with Parmigiano-Reggiano cheese and a couple of fresh green onions to brighten the flavor.

Serves 4

INGREDIENTS:

1¼ pounds small new potatoes

2 small green onions, washed, trimmed and thinly sliced

Use any of the great Salt Table blends noted above

1¼ cups (about 5 ounces) freshly grated Parmigiano-Reggiano Cheese

3 tablespoons plus 1 teaspoon unsalted butter, melted

¼ cup dry breadcrumbs

 

HOW TO MAKE IT:

  1. Prepare a heavy-bottomed pot with at least 1 inch cold water and a steamer insert (the water should not touch the insert). Cover and bring it to boil over high heat. Meanwhile, scrub the potatoes under cold running water. Add them to the pot, cover, and steam 2 minutes. Adjust the heat to medium and steam until the potatoes are just tender, about 15-20 minutes, depending on their size.
  2. Remove them from the pot and let them cool enough to handle. Butter a 2-quart gratin dish or shallow casserole. Slice the potatoes and arrange them in rows in dish, overlapping and scattering the onions among the potatoes and seasoning each row with the Salt Table Blend . Sprinkle each row with a little Parmigiano and as you go, reserving ¼ cup for topping the gratin. Drizzle each row with butter, reserving 1 teaspoon for the crumbs. If any onions remain, scatter them over top. The gratin can be made several hours ahead to this point. Cover well.
  3. 45 minutes before serving, position a rack in the center of the oven and preheat to 375° F. Sprinkle the gratin with the remaining Parmigiano-Reggiano. Melt the remaining teaspoon of butter over low heat in a small skillet. Add the breadcrumbs and stir until they evenly absorb the butter. Sprinkle the buttered crumbs over the top and bake in the center of the oven until it’s hot through and the top is lightly browned, about 20-25 minutes. Let settle 5 minutes before serving.

 

One of many Recipes by Damon Lee Fowler for Georgia Wine Tasting Room at the Salt Table - a Savannah based brand of all natural specialty foods

Christmas Strata with Ham and Mushrooms

Recipe by Damon Lee Fowler, featuring

Salt Table’s Savannah Spanish Moss or All ‘Round Good Grinder Blend

A Holiday breakfast or brunch standard, a strata is really nothing more than a savory bread pudding. It also makes a lovely supper dish for any chilly evening throughout the year. The Salt Table’s Savannah Spanish Moss Blend makes seasoning it a snap. Another perfect match for it is the ever-popular All ‘Round Good Grinder Blend, which is delightful with ham and eggs.  You can add a little chopped fresh oregano to freshen the flavors, but it really doesn’t need it.

Serves 6 to 8

INGREDIENTS:

  • 9 slices firm, home-style white bread
  • 2 tablespoons unsalted butter
  • ½ medium red bell pepper, stems, core and membranes removed, diced
  • ½ medium green bell pepper, stems, core and membranes removed, diced
  • 8 ounces brown (crimini or baby bella) mushrooms, cleaned and sliced
  • 1 cup sliced green onions, both white and green parts
  • 1½ cups diced cooked ham
  • 2 cups shredded sharp cheddar, Gruyere, or Swiss cheese
  • 1 cup freshly grated Parmigiano-Reggiano
  • The Salt Table Savannah Spanish Moss Blend or All Round Good Grinder Blend
  • 8 large eggs
  • 3 cups whole milk

HOW TO MAKE IT:

  1. Cut the bread into large dice (some cut enough for the top layer into decorative shapes with a cookie cutter). Butter a 9×13-inch casserole and put in half the bread.
  2. Melt the butter in a heavy-bottomed skillet over medium heat. Add the peppers and sauté 4 minutes. Add the mushrooms and raise the heat to medium high. Sauté until they’re opaque, about 3 minutes, then add the green onions and ham and toss until hot, about a minute. Turn off the heat.
  3. Scatter the ham, pepper, mushrooms, and green onions mixture over the bread in the casserole dish. Season well with Spanish Moss Blend. Sprinkle half of both cheeses evenly over it and top with the remaining bread.
  4. Whisk together the eggs and milk and 2 teaspoons (or to taste) Spanish Moss Blend. Pour this over the entire casserole, cover with plastic wrap, and let it sit until the bread has fully absorbed the custard, about 30 minutes, or refrigerate it overnight. Let it sit at room temperature for 30 minutes before baking.
  5. Preheat the oven to 375° F. Uncover the strata and bake until it’s almost set, about 30-35 minutes. Sprinkle with the remaining cheese and bake until golden and firm at the center, about 15-20 minutes longer. Let it rest 10 minutes before cutting.

 

Suggested Seasonings

Savannah Spanish Moss Blend

This recipe is also good with All Round Good Grinder Blend

Individual Chicken Pot Pies

Recipe by Damon Lee Fowler, featuring

Salt Table’s Savannah Spanish Moss Blend

Pot pie is at its best when made with a chicken that has simmered in broth that’s in turn used to make the binding gravy, but a quick and perfectly satisfactory version can be made with leftover roasted poultry or a market-cooked rotisserie chicken, so it’s also a great way to use up leftover Thanksgiving Turkey. The Salt Table’s Spanish Moss Blend is ideal for poultry dishes, and gives these savory pies a deep, complex flavor without the complication of grinding spices and chopping several different herbs.

Serves 4

INGREDIENTS:

  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, trimmed, split lengthwise, and peeled, and diced small
  • 2 large carrots, peeled and diced
  • 2 large ribs celery, trimmed, strung, and diced
  • 1 tablespoon Salt Table Spanish Moss Blend, or to taste
  • 1 tablespoon chopped flat-leaf parsley
  • 3 tablespoons all-purpose flour
  • 3½ cups chicken broth, preferably from Poached Chicken (recipe follows)
  • 3 cups cooked diced chicken, preferably Poached Chicken (recipe follows)
  • 1¼ cups frozen peas
  • 1 recipe Basic Pastry (recipe follows), or enough pre-made pastry for 2 9-inch pie shells
  • 1 large egg white, beaten with 1 tablespoon of water (optional)

HOW TO MAKE IT:

  1. Position a rack in the center of the oven and preheat the oven to 400° F. Put the butter and onion in a heavy-bottomed deep skillet or wide, 3-4 quart pot over medium heat. Sauté, stirring often, until softened and translucent, about 3-4 minutes, then add the carrot and celery. Sauté, tossing, until softened and beginning to color, about 3-4 minutes more. Add a tablespoon of Spanish Moss Blend and sauté until fragrant, about half a minute.
  2. Sprinkle in the flour and stir until it’s bubbly and smooth. Slowly stir in 3 cups of broth, bring it to a simmer, and simmer until thick, stirring constantly. Add the diced chicken and peas, bring it back to a simmer, and simmer 3-5 minutes. Taste and adjust the seasoning, adding more Spanish Moss blend if needed to suit your taste, and transfer the filling to 4 individual potpie dishes or 10-ounce ramekins.
  3. Roll the dough out 1/8 inch thick on a lightly floured work surface. Cut it into rounds a little larger than the ramekins. Using a small decorative cutter, cut out the center of each and place the pastry over the filling. Use the same cutter to cut the excess pastry into decorative shapes, brush the bottoms with water, and arrange them around the edges. If you want a showy, glossy finish to the pastry, brush it with the diluted egg white.
  4. Bake in the center of the oven until the pastry is golden and the filling is bubbly at the center, about 30-35 minutes.

Poached Chicken

For pot pies, creamed chicken, and casseroles such as chicken spaghetti.

Makes 3-3½ cups diced cooked chicken, serving 4-5

  • 2 medium yellow onions, trimmed, split lengthwise, and peeled, 1 thinly sliced and 1 diced small
  • 3 large carrots, peeled, 1 thinly sliced and 2 diced small
  • 3 large ribs celery, 1 thinly sliced, 2 trimmed, strung, and diced
  • 1 3½ pound chicken, cut up as for frying
  • Salt
  • About 4 cups chicken broth
  • 1 large sprig plus 1 tablespoon chopped fresh sage
  • 1 large sprig parsley
  • 1 bay leaf
  • 3-4 quarter-sized slices ginger
  1. Cover the bottom of a wide Dutch oven or deep braising pan with the onion, carrot, and celery. Lay the chicken over it skin up and sprinkle lightly with salt. Add enough broth to barely cover the chicken and put in the sprigs of sage and parsley, bay leaf, and ginger. Bring it to a simmer over medium high heat.
  2. Reduce the heat to a slow simmer, loosely cover, and cook until the chicken is tender, about 30-45 minutes. Remove the chicken, let it cool, then skin, bone, and cut the meat into bite-sized pieces. Strain and reserve the broth, discarding the solids.

Basic Pastry

Makes enough to make 2 9-inch pie shells, 1 double crust pie, or to cover 4 individual potpies

INGREDIENTS:

  • 1¾ cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons chilled lard or shortening, cut into bits
  • 8 tablespoons chilled unsalted butter, cut into bits
  • ¼ to ½ cup ice water

HOW TO MAKE IT:

  1. Sift or whisk together the flour and salt. Cut in the shortening and butter with a pastry blender until the flour resembles coarse meal with random lumps of fat no larger than small peas. Stir in ¼ cup of ice water and work it in. Continue adding water by spoonfuls as needed until the dough is holding together but not wet.
  2. Gather the pastry into two balls, press each one into a 1-inch thick flat disk, and cover with plastic wrap. Refrigerate at least 30 minutes or for up to 2 days. Let it come almost to room temperature before rolling it out.

 

Suggested Seasonings

Savannah Spanish Moss Blend

Broccoli Gratin

Recipe by Damon Lee Fowler, featuring

Salt Table’s Shamrock Dust (or Leek, Chive, and Onion) 

The Salt Table’s Shamrock Dust and Leek, Chive, and Onion Seasoning blends are great for flavoring weeknight casseroles, especially fall broccoli. This gratin is a fresh take on an old favorite using fresh broccoli and real cream, and thanks to The Salt Table’s seasoning blends, it’s as fast and easy as the old standby with frozen vegetables and a can of cream soup.

Serves 4

INGREDIENTS:

  • 1¼ pounds broccoli
  • Salt Table Himalayan Pink Salt (fine ground)
  • 2 teaspoons Salt Table Shamrock Dust or Leek, Chive, and Onion Seasoning Blend, or to taste
  • Pinch of dry mustard powder
  • 1 cup coarsely grated extra-sharp cheddar, Gruyère, or Parmigiano-Reggiano cheese
  • About 1 cup heavy cream
  • ½ cup crushed cheese cracker crumbs (such as Cheez-it Crackers)

HOW TO MAKE IT:

  1. Prepare a large, wide saucepan or Dutch oven with 1-inch cold water. Put in a steamer insert, making sure the water doesn’t touch its bottom. Cover the pot and bring the water to a boil. Wash and trim the broccoli and peel the tough stems. Cut off the stems and cut it in 2-inch lengths, then divide the florets into smaller pieces.
  2. When the water is boiling, add the broccoli to the insert, cover, and steam 2 minutes, then sprinkle with Pink Salt. Cover and steam until just tender but still bright green, about 6 minutes more. Remove from the steamer and let cool.
  3. Lightly butter a 9-inch gratin dish or shallow casserole. Roughly chop the broccoli and put it in dish. Sprinkle it with the Seasoning Blend and mustard. Set aside ¼ cup of the cheese and add the remainder to the casserole. Gently toss to mix, taste and add more seasoning blend if needed, then level the top with a spatula and sprinkle and pour enough cream over it to almost cover the broccoli. Sprinkle the reserved 1/4-cup of cheese evenly over the top.

Note: The gratin can be made up to this point as much as 4 hours ahead. Let it completely cool before loosely covering it, and let it stand at room temperature.

  1. About 45 minutes before you’re ready to serve, position a rack in the upper third of the oven and preheat it to 375° F. If you’ve made the gratin ahead, uncover it and sprinkle the crumbs evenly over the top. Bake in the center of the oven until bubbly and lightly browned, about 35-40 minutes. Let it settle for 5-10 minutes before serving, but serve it hot.

 

Suggested Seasonings

Savannah Shamrock Dust

Leek, Chive & Onion Seasoning and Dip Blend