• That’s right! These Salt Traders salts are at Lula’s Pantry in Rockport MA. . . #Repost @lulaspantry ・・・ New from @salttraders #smokedsalt #blackcypresss #cherrywood #applewood #outsidetheshaker #lulaspantry #rockportma
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    That’s right! These Salt Traders salts are at Lula’s Pantry in Rockport MA. . . #Repost @lulaspantry ・・・ New from @salttraders #smokedsalt #blackcypresss #cherrywood #applewood #outsidetheshaker #lulaspantry #rockportma
  • We’re dreaming about these homemade caramel candies topped with Salt Traders Hawaiian Black Lava Salt for an earthy touch to the sweetness. As always, @laodices.panza has flawless concept to food styling execution 😍🙌 . . . . . . #itsallintheflavor #salttraders #enhancetheeveryday #caramelcandy #marthastewart #seasalt #blacklavasalt #blackseasalt #mouthwatering
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    We’re dreaming about these homemade caramel candies topped with Salt Traders Hawaiian Black Lava Salt for an earthy touch to the sweetness. As always, @laodices.panza has flawless concept to food styling execution 😍🙌 . . . . . . #itsallintheflavor #salttraders #enhancetheeveryday #caramelcandy #marthastewart #seasalt #blacklavasalt #blackseasalt #mouthwatering
  • There isn’t much better than a comforting meal with family or friends on a cool Sunday afternoon. Any great Sunday roast is never complete without a luxurious side dish. With that, we give you Gratin Dauphinois 🥔 From the Dauphine region in south-east France. This version of the classic gratin, the wealthy cousin of scalloped potatoes, with layers of thin slices of potato baked to perfection with cream and seasoning. Nothing could be richer or simpler 👑 Serve with roast beef or chicken, or enjoy the leftover gratin in the morning with poached, fried, or scrambled eggs. Bon appétit! You will need: 1 clove garlic, split ½ tablespoon unsalted butter 4 to 6 large Yukon Gold, or russet (Idaho) potatoes, peeled and sliced paper-thin Sea Salt Freshly ground black pepper Freshly ground nutmeg 3 cups heavy cream, approximately Preheat the oven to 325° F. Rub a 13- by 9-inch baking dish with the cut side of the garlic halves and let dry. Discard the garlic. Butter the baking dish. Place 1 layer of potato slices in the dish, overlapping them. Season very well with sea salt, pepper, and nutmeg. Pour some of the cream over the surface of the potatoes to barely cover. Repeat with the potatoes, seasonings, and cream, making 2 more layers, for a total of 3 layers. The potatoes should just barely be covered with cream, not completely submerged. Bake the potatoes for about 1 ½ hours, or until the potatoes are golden brown on top, the cream is almost all absorbed, and the potatoes are tender when pierced with the tip of a sharp knife. Remove from the oven and let rest to settle, so the gratin will be easier to cut, 15 to 20 minutes. Variations: *Add sautéed onions in between the layers of potatoes. *Add sautéed mushrooms and persillade between the layers of potatoes. *Mix ¼ to 1/3 cup Dijon mustard (smooth or grainy or a combination) into the cream before adding to the gratin. *Replace half the cream with chicken stock and layer the potatoes with slices of Gruyère and Gouda cheese. Serves 8 or more #enhancetheeveryday #itsallintheflavor #gratin #gratindauphinois #potatoesgratin #sundayroast #sundaydinner #salttraders #demain
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    There isn’t much better than a comforting meal with family or friends on a cool Sunday afternoon. Any great Sunday roast is never complete without a luxurious side dish. With that, we give you Gratin Dauphinois 🥔 From the Dauphine region in south-east France. This version of the classic gratin, the wealthy cousin of scalloped potatoes, with layers of thin slices of potato baked to perfection with cream and seasoning. Nothing could be richer or simpler 👑 Serve with roast beef or chicken, or enjoy the leftover gratin in the morning with poached, fried, or scrambled eggs. Bon appétit! You will need: 1 clove garlic, split ½ tablespoon unsalted butter 4 to 6 large Yukon Gold, or russet (Idaho) potatoes, peeled and sliced paper-thin Sea Salt Freshly ground black pepper Freshly ground nutmeg 3 cups heavy cream, approximately Preheat the oven to 325° F. Rub a 13- by 9-inch baking dish with the cut side of the garlic halves and let dry. Discard the garlic. Butter the baking dish. Place 1 layer of potato slices in the dish, overlapping them. Season very well with sea salt, pepper, and nutmeg. Pour some of the cream over the surface of the potatoes to barely cover. Repeat with the potatoes, seasonings, and cream, making 2 more layers, for a total of 3 layers. The potatoes should just barely be covered with cream, not completely submerged. Bake the potatoes for about 1 ½ hours, or until the potatoes are golden brown on top, the cream is almost all absorbed, and the potatoes are tender when pierced with the tip of a sharp knife. Remove from the oven and let rest to settle, so the gratin will be easier to cut, 15 to 20 minutes. Variations: *Add sautéed onions in between the layers of potatoes. *Add sautéed mushrooms and persillade between the layers of potatoes. *Mix ¼ to 1/3 cup Dijon mustard (smooth or grainy or a combination) into the cream before adding to the gratin. *Replace half the cream with chicken stock and layer the potatoes with slices of Gruyère and Gouda cheese. Serves 8 or more #enhancetheeveryday #itsallintheflavor #gratin #gratindauphinois #potatoesgratin #sundayroast #sundaydinner #salttraders #demain
  • 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
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    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
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    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
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    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