Wayne and I used to buy all the fancy salts we could find, but over the years we keep going back to certain ones. Using something other than ordinary table salt is fun, and experimentation might reveal a few favorites of your own.
One we really like is pink salt from the Himalayas. It’s a lovely color and light on the tongue.
Our absolute favorite is Fleur de sel from the Camargue. The texture is exquisite and is delicious with just about anything. It is perfect on salads and roasted vegetables. While on our honeymoon on Provence, we found this salt for virtually nothing and we loaded up our suitcases. Sadly, we have less than half a container left and we’ll be stuck paying $10-$15 for it from now on. Either that or we go back to France.
One major consideration when choosing a salt is the size of the grain. We adore the flavor of gray salt, but often the grain is quite large. This will work well for a limited number of dishes, so it you want something more versatile go for something smaller without being superfine.
Given these fancy salts will definitely cost more than basic table salt, we find they provide the most eating pleasure when used as finishing salts. For cooking, go with the less expensive stuff.
The next on our list to try: smoked salt. Something tells me we will be hooked.
I no longer hate Brussels sprouts! For years, I couldn’t stand them even though I kept trying them hoping they would taste good. I tried them prepared by chefs I trust, and still no luck. I had an inkling that things would someday change when I tried one a few years ago at Millennium and it actually tasted okay.`
For the first time, I bought some Brussels sprouts that were still on the stalk and cooked them up the next day. I actually wanted seconds they were so yummy.
Roasted Balsamic Brussels Sprouts with Tofu
- 1 lb. fresh Brussels sprouts, trimmed and quartered (smaller ones can be cut in half)
- 1 lb. extra firm tofu, cut into 1″ cubes
- 2-3 T. olive oil
- 1-2 T. good quality balsamic vinegar
- sea salt
- 3 T. almonds, chopped and lightly toasted
Preheat oven to 450 degrees
Toss the sprouts and tofu with the vinegar, olive oil, and salt and spread into one layer on a large baking sheet. Roast for 20 minute or until cooked, stirring about halfway. Add extra salt if desired and serve topped with toasted almonds.
I realize this is another technical veganmofo post, but I’m as much of a techie as a foodie. 🙂 the website I work for, www.alexa.com, has a pretty cool feature that helps you find websites about certain topics. This is different from what Google does, which is find webpages related to the keywords you type into the search box. Sometimes you want a webpage, but sometimes it’s nice to discover entire new sites on a topic you are interested in.
So, when I type “vegan cooking” into Alexa’s site finder, I find the following sites:
I’ve visited some of these sites, heard of a few others, and some are completely new to me. The Alexa search results also display a bunch of other useful information about each site, although some of it is aimed more at webmasters and not casual users. There are other searches you can do as well, including vegan, veganism, vegan food, and animal rescue.
Again, sorry for the lack of mouth watering yummy food in this post. Hopefully tomorrow. 🙂