Have fun and be healthy!  Bon appétit to all healthy eaters, from raw foods to "slow foods" using premium and organic ingredients. 

Try combining Brittany Sea Salt with some Red Star Nutritional Yeast and ground walnuts for a savory vegan version of Parmesan cheese.

Who knew a couple of grains of fleur de sel in a glass of red wine 
of an ordinary provenance could enhance its flavor?

Brining a Chicken before Roasting. For a regular 2 to 3 pound roasting chicken, toss in half a handful (about 1/3 cup) of sea salt into a large salad bowl. If you are cooking a turkey use a stock pot, fill with cool water and add 1/2 to 3/4 cup of sea salt for an 18 lb turkey. Soak overnight and the next morning don't rinse. Just blot with paper towels and roast as usual. but without adding any more salt. Guaranteed to be the best turkey you've ever cooked, with very moist white meat. 

 

Natural Seaweed blended with coarse gray Guérande sea salt is ideal for poaching fish and boiling or steaming clams, shrimp, lobster and other seafood. Add one tablespoon (or more to taste) per quart of water. When the fish or seafood is cooked, skim off the kelp and add it to your sauce. Or use Sea Salt with Kelp for sprinkling over the finished (previously unsalted) dish to add color and flavor. 

Use approximately a teaspoon of Sea Salt with Seaweed per quart of water when cooking potatoes. For mashed potatoes, leave in the kelp and prepare according to your favorite recipe (ours is simple: some reserved cooking water, milk or cream, butter). You can also use potatoes cooked like this for potato salad (though omit the mashing!), then skim off the seaweed and add it to the potato salad dressing.

Try sprinkling jarred oysters with some Sea Salt with Seaweed a few minutes before serving.

Argentine Chimichuri Barbeque Sauce

16 oz hot water                                   1/2 cup coarse Guérande sea salt  

1 tablespoon cayenne pepper                1/2 cup cider vinegar

1 tablespoon crushed oregano leaves    1/2 cup olive oil

1 teaspoon cumin                                 1/2 cup safflower oil        

1 mild chili pepper                                juice of 1/2 lemon

6 bay leaves                                         1 whole head of garlic, crushed

Mix all ingredients in a one quart glass bottle. Shake well and let marinate for 24 hours. Sprinkle on anything (meat, poultry, seafood, vegetables) during grilling. This sauce will keep for 6 months.

Copyright 2002- 2010 France Naturals, Inc