Steak and Cauliflower two ways!

Here at Old City Salts we get a lot of local farm fresh ingredients to cook with...and we are always looking for a great protein to add to these wonderful whole fresh vegetables.

The other day we received several large heads of cauliflower, both dark yellow and the white variety.  Decided to cook them two ways and add a nicely iron pan seared flank steak.

Ingredients:
1)  2 large heads of cauliflower (any variety)
2)  1 bulb of garlic
3)  Extra virgin olive oil or coconut oil
4)  1 stick of grass fed butter
5)  1 cup of cream cheese
6)  1 large flank steak
7)  Smoked Serrano sea salt

Directions:

Roasted cauliflower - wash and break into florets of cauliflower.  Arrange on a baking tray and drizzle with extra virgin olive oil or coconut oil.  Chop garlic cloves in half and add to the mix.  Season with Smoked Serrano sea salt and broil in the oven at 425 degrees until softened and lightly browned.

Creamy mashed cauliflower - This is a lovely version of a creamy mashed potato.  Wash and break into florets and add to a large pot of boiling water.  Cook until tender with a fork.  Drain all water and add in the cream cheese and butter.  Mix well with a blender and serve with a drizzle of olive oil on top and season with one of Old City Salts gourmet blended sea salts.  We used Smoked Serrano on these as well!

We paired these lovely cauliflower dishes with a well marinated and seasoned flank steak that we seared on top of the stove in a cast iron skillet!  These dishes pair well with just about any protein.

Enjoy creating fantastic simple dishes with cauliflower and Old City Salts!

Bon Appetit!

Salt...not all are created equal!

I am ecstatic about the amount of social media outlets that allow us to educate and help people find more natural ways to feed, cleanse and beautify our bodies.  

It is a powerful source and I am so thankful it is there!  We have entered this arena to support the whole food movement and to season responsibly.  More on our health challenges and background that led us to become a gourmet sea salt company can be found here.

Now…our passion and quest to ‘Simply Elevate’ fresh whole ingredients with Salt!

Salt has been a vital part of existence for thousands of years.  In the early years it was mainly used for curing and preserving, feeding ourselves and livestock.  It also took on other useful purposes such as tanning hides, producing dyes and other chemicals and medicines.  Access to salt became essential to survival and salt began to localize groups of people.  Salt varied from region to region and it quickly became a source of trade.

Jump to the industrial age and salt became a significant chemical needed in many modern processes.  In these processes salt was needed in its purest form.  Highly processed salts have undergone an extreme temperature (above 1200 degrees Fahrenheit) which removes the minerals and retains nearly pure sodium chloride - an unnatural chemical form of salt that your body recognizes as something completely foreign.   

This form of salt is in nearly every form of preserved processed product that you eat.  If you are eating mainly processed foods your body is receiving more salt than it can dispose of.  

Salt is essential to life and can be very beneficial in its natural state and can be very detrimental in its "chemically cleaned" state.  Avoiding table salt is beneficial especially if you have a high processed food diet.  

When you choose to eat whole fresh foods flavored and seasoned with natural sea salt you are adding ingredients your body recognizes and utilizes for proper bodily functions. Natural sea salt contains 70 or more trace minerals necessary for life, these minerals are retained in natural sea salt and available to our bodies.

At Old City Salts, we believe in the benefits of consuming and creating great meals with natural sea salts versus refined table salt.  Our gourmet sea salt blends are two ingredients: natural sea salt and one other ingredient.  Using these all natural blended sea salts is fun, easy and satisfying on many levels.  Once you start using these sea salt blends you will never go back to refined table salt.

These sea salt blends are the perfect complement to simple, whole, fresh ingredients.  They provide a unique mineral flavor, texture and crunch that can be paired with many simple ingredients to 'Simply Elevate' them!  

Experiment with all 8 of our gourmet sea salt blends!  We have a 1 oz. and 4 oz. package available on all of our blends.  The 1 oz. size is perfect for sampling and finding your favorite blend.  A 1 oz. bag will generally last between 16-20 plates of food.  

We have enjoyed sharing these gourmet blends and have over a 100 recipes on our blog, ‘Simply Elevate’…A Culinary Journey, that show how to use these finishing salts on simple, whole fresh foods. 

A little introduction of each blend: 

Sun Ripened Tomato Sea Salt:

The rich tomato flavor in this salt is created by a special process that actually incorporates the whole tomato. This salt literally is a mix of whole tomatoes with our unrefined sea salt.   It contains natural traces of other minerals, including iron, magnesium, calcium, potassium, manganese, zinc and iodine. Proponents of sea salt rave about its bright, pure, clean flavor, and about the subtleties lent to it by these other trace minerals.

Our Sun Ripened Tomato Sea Salt will brighten any dish. Get creative and spice up your next whole, fresh ingredient with the tang of tomato and zip of sea salt!

'Simply Elevated' Recipe Idea:  http://oldcitysalts.blogspot.com/2013/03/tomato-bisque-and-sun-ripened-tomato.html

Smoked Serrano Sea Salt:

Serrano’s have a more fruity pepper taste than jalapenos. They're not milder, but they have better flavor, crisp, bright and biting, more fully developed, and not just all heat.  The Serrano pepper's Scoville rating is 10,000 to 25,000. It is said that Serrano chilies have a "delayed fuse," which means that their heat takes a moment to fully kick in when it hits the palate.

The Serrano pepper is typically eaten raw and they are commonly used in making Pico de Gallo. It is also commonly used in making salsa.  Our Smoked Serrano Sea Salt has the wonderful qualities of the fresh Serrano pepper with a mild 'heat'... making it a delicious alternative for those who cannot eat spicy, hot peppers.  

'Simply Elevated' Recipe Idea:  http://oldcitysalts.blogspot.com/2013/03/sweet-and-spicy-wings-and-smoked.html

Vanilla Bean Sea Salt:

This salt is made with genuine Tahitian Vanilla Beans mixed with a delicate hand-harvested sea salt.

Vanilla is the second most expensive spice after saffron, because growing the vanilla seed pods is labor-intensive. Despite the expense, vanilla is highly valued for its flavor and is widely used in both commercial and domestic baking, perfume manufacture and aromatherapy. The combination of sea salt and vanilla bean accentuates sweet desserts and is also used as a drink rimmer, on fresh fruit, salads, pasta, finishing.

'Simply Elevated' Recipe Idea:  http://oldcitysalts.blogspot.com/2013/03/vanilla-bean-dusted-parsnip-fries-and.html

Thai Ginger Sea Salt:

  

Ginger produces a hot, fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a very mild taste. Our Thai Ginger combines the clean simple flavor of sea salt with fresh, juicy ginger. The ginger flavor of this gourmet sea salt blend variety cannot be matched by powdered or synthetic flavorings. 

Use on grilled veggies, Asian noodles or fish. Great for chocolatiers and pastry chefs alike.

'Simply Elevated' Recipe Idea:  http://oldcitysalts.blogspot.com/2013/03/banana-apple-caramel-bread-pie-dusted.html

Aged Balsamic Sea Salt:

True balsamic vinegar is rich, glossy, deep brown in color and has a complex flavor that balances the natural sweet and sour elements of the cooked grape juice with hints of wood from the casks. Revered by chefs and foodies everywhere, fusing together the rich, concentrated flavor of aged Modena balsamic vinegar with our hand harvested sea salt was a no-brainer. The result is a mouthwatering balance of sweet, sharp, spicy, and salty.

Try it on a salad with fennel, herbs and tomato, any dish with ricotta cheese, or on sliced pears for a super easy delectable snack.

'Simply Elevated' Recipe Idea:  http://oldcitysalts.blogspot.com/2013/01/aged-balsamic-parmesan-cheese-and.html

Ghost Pepper Sea Salt:

The Naga Bhut Jolokia is a chili pepper previously recognized by Guinness World Records as the hottest pepper in the world.

With a taste only for the very daring, this salt is the hottest salt in the world! Made from pure, unrefined sea salt and the Naga Jolokia pepper, this salt has a spicy hot flavor that is without compare. Named for one of the most venomous snakes in India, this pepper, also known as the King Cobra Chili, has a blazing heat that is out of this world. For some flaming flavor, sprinkle over chicken wings, chili, or your fajitas, but beware – this salt bites back!

Uses: Roasted vegetables, seafood, meats, finishing, fried foods 

'Simply Elevated' Recipe Idea:  http://oldcitysalts.blogspot.com/2013/03/blue-cheese-steak-fajita-and-ghost.html

Spanish Rosemary Sea Salt:

Spanish Rosemary is an all-natural sea salt that delivers a straight from the 'Herb Garden' flavor. A perfect pairing with roasted potatoes, it will make this simple dish extraordinary. Add to any dish to give it a fresh herb taste.

Rosemary is one of the most commonly used herbs in Italy especially for roast lamb and kid. Italians have a passion for rosemary and you will see it in many of the true Italian recipes. If you go to an Italian butcher shop and order lamb they will include several sprigs of rosemary with the meat. Rosemary is discreetly used in French, Greek or Spanish cooking. Just sprinkle our Spanish Rosemary Sea Salt on your spaghetti sauce... it will bring out the flavor of other ingredients.

Uses: Roasted vegetables, meats, salads, pasta, bread dipper (w/olive oil)

'Simply Elevated' Recipe Idea:  http://oldcitysalts.blogspot.com/2013/04/caramelized-sweet-onion-toast.html

Espresso Brava Sea Salt:

Espresso is a concentrated beverage brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans.  In Italian tradition, espresso is best enjoyed in one hot gulp. At Old City Salts, we adore the fusion of espresso with sea salt.

 It's not only a delicious addition to chocolates and desserts, it is also a rising star in rubs and marinades for steak, pork, or whatever you can think of!

 A delicious match with a cognac reduction, or anything with nutmeg, anise, vanilla, cherry, hazelnut, raspberry...The only limit for this Espresso Brava Sea Salt is your imagination.

Uses: Desserts, drink rimmer, steak rub

'Simply Elevated' Recipe Idea:  http://oldcitysalts.blogspot.com/2012/12/skirt-steak-marinated-with-espresso.html

If you are intrigued with the idea of gourmet finishing salts to elevate simple whole fresh food…follow us on Facebook and experience life with flavor!

Bon Appetit!

Smoked Serrano Sauteed Broccoli

Smoked Serrano sea salt adds a very mild smokey heat to food.  It brings out great flavor on any ingredient.

It was perfect on freshly sauteed broccoli and toasted almonds!  It makes this common blend a little more special!

Ingredients:
1)  One head of broccoli
2)  1/2 cup of slivered almonds
3)  Tablespoon of coconut oil
4)  Smoked Serrano sea salt
5)  Extra virgin olive oil

Directions:

Chop broccoli into florets and lightly saute in coconut oil.  In a separate pan toast the slivered almonds in a bit of coconut oil until lightly browned.  Plate and top with a drizzle of extra virgin olive oil and finish with Smoked Serrano sea salt!

Enjoy!

Fresh Vegetable Dip Simply Elevated!

We received several bunches of organic carrots and spinach the other day from local farms.  It is so amazing to see the carrots with fresh dirt on them and long green fresh stems!

This recipe came about because we were invited to a get together with friends and I wanted to bring an appetizer.  I had the carrots and spinach starring me in the face...

My thought was to make a quick vegetable dip!  This was so easy and quick to make.  It is extremely healthy and it is a great way to consume vegetables raw. 

Ingredients:
1)  3-4 carrots
2)  1 large bunch of spinach
3)  3-4 cloves of garlic
4)  8 oz package of cream cheese
5)  Extra virgin olive oil
6)  Sun Ripened Tomato sea salt or Ghost Pepper for some heat.  

Directions:

In a nutri bullet or powerful blender add 2 carrots, garlic cloves and a handful of fresh spinach.  Add in the cream cheese and enough olive oil to puree the mix to a creamy consistency.  

Take the left over carrots and spinach and hand chop into small pieces to add texture to your dip.  Season with one of Old City Salts gourmet sea salt blends to 'Simply Elevate' this dip!  We used Sun Ripened Tomato sea salt and a little of the Ghost Pepper to give it a little heat!

Get creative!

Rutabaga Chips Seasoned with Spanish Rosemary Sea Salt

The rutabaga....not something I would run across prior to my life of whole foods.  No, back then I would reach for a bag of potato chips.

I learned later on that potato was not an option for me  due to it aggravating my health condition.  I still miss salty, crispy chips... so I have made a chip out of just about every vegetable I could find.  

I must say that these vegetables and the addition of our natural sea salt blends have totally satisfied my craving for salted chips!

Ingredients:
1)  1 large rutabaga
2)  Coconut oil
3)  Spanish Rosemary sea salt or your choice
4)  Parmesan cheese (optional)

Directions:

Wash and peel a large rutabaga.  Cut into thin slices with a sharp knife or mandolin.  Coat the pieces in coconut oil and arrange on a baking tray.  Olive oil may be used as well.  

Bake at 425 degrees until slightly browned.  Plate and sprinkle with Spanish Rosemary sea salt and grated Parmesan cheese! 

Enjoy!

The Birth of Old City Salts

I am ecstatic about the amount of social media outlets that allow us to educate and help people find more natural ways to feed, cleanse and beautify our bodies.  

It is a powerful source and I am so thankful it is there!

I fought years to regain my health in a natural way after being diagnosed with Ankylosing Spondylitis, an auto immune disorder, at 28 years old.   

I struggled and worked with a naturopath for years and my efforts paid off and I was able to regain my health.  Once healthy, I was able to conceive easily, which I couldn't in the past.  

I am 43 year's old now and I was 37 and 38 when I gave birth to my two little girls.   Pregnancy and delivery was hard on me due to two c-sections due to spinal problems.  All of my health strides were erased and I developed new symptoms of psoriatic arthritis.  I did not give up and I finally found the GAPS diet which led me back to a place of health and less pain.  

My children also had severe issues due to my being drugged during surgery, aftercare medication and pre-existing gut issues passed onto them.  My eldest daughter had severe eczema and my youngest had diarrhea for a year.  We have turned the corner and we are all on a path back to health by eating a diet of whole, fresh, local organic foods (REAL FOOD) and by following the GAP protocol.

Ever since then I am on a mission to promote local farming, whole fresh foods and to properly store, cook and season these whole fresh ingredients to maintain the highest quality product that is being ingested by our families.  

I was educated as a Chemical Engineer and have made a 180 degree turn towards pulling plants out of the ground versus pulling products out of a plant!

Long story short along my journey Old City Salts was conceived to compliment local farm fresh ingredients and to season these awesome ingredients without chemicals, preservatives, fillers and dyes.  

We not only want to offer seasonings, but we want to educate consumers on the importance of choosing fresh, whole local ingredients and treating them responsibly.  We want to support the movement and make a difference.

We started business January 2013 and we are a very new company.  We are finding our place in the social media arena and we have partnered with our first local farm bag provider in Saint Augustine, FL:  www.localfarefarmbag.com.   We want to partner with people, farmers, bloggers and organizations that are promoting the same message.  In the future, as we grow we would like to set up a fund that gives back a set amount of money to a needy farmer or new grower that needs help in getting started.  

We feel it is our duty to aid this movement and be a part of it's growth.

Sincerly,

Stephanie and Karyl ~ Old City Salts

Berry and Almond Roasted Brussel Sprouts

I just posted a raw Brussel Sprout recipe and wanted to also show you how I used them in a cooked recipe.

When you eat a brussel sprout raw you get the crunch and earthy flavor of this vegetable.  When you roast them the juices come out and the flavor is deepened.

I like my brussel sprouts roasted with coconut oil and then finished with toasted almonds, hint of berry, olive oil, sea salt and a bit of sharp Parmesan cheese.

Ingredients:
1)  Stalk of brussel sprouts
2)  2 tablespoons of coconut oil
3)  1/2 cup of slivered almonds
4)  Extra virgin olive oil
5)  1/2 cup of shredded Parmesan cheese
6)  Berry sea salt blend

Directions:

Wash and cut the brussel sprouts in half.  Toss them in the coconut oil to coat and arrange on a baking tray.  Roast in the oven at 425 degrees until they soften and turn slightly brown on the edges (about 20 minutes). 

*Note:  Coconut oil hardens when cool, so lightly heat to liquefy and coat your brussel sprouts. 

In a small saute pan, toast the slivered almonds in a small amount of coconut oil until lightly brown.  Toss into finished roasted brussel sprouts.  Plate your brussel sprouts and almond mixture and drizzle with a little extra virgin olive oil.  Grate some fresh Parmesan cheese and finish with our newest sea salt berry blend!

Raw Sliced and Spiced Brussel Sprouts

I love the look and taste of brussel sprouts raw and cooked!

I have been trying to incorporate more raw food into our diet since raw has all of the nutritional value intact and nothing is lost through the cooking process.

I had a stalk of brussel sprouts delivered from a local farm bag company, Local Fare, and decided to make a raw salad with a few of these little gems.

Ingredients:
1)  Stalk of brussel sprouts
2)  2 tablespoons of coconut oil
3)  1 tablespoon of extra virgin olive oil
4)  1 tablespoon of raw organic honey
5)  Jalapeno
6)  Thai Ginger sea salt

Directions:

Thinly slice the brussel sprout and arrange on a plate. Heat the oil and honey in a small sauce pan and drizzle over plated sliced raw brussel sprouts.  Finely chop a raw jalapeno and add to the sliced sprouts.  Finish this dish with Thai Ginger sea salt.

The freshness of the brussel sprouts shine through and are heightened by the sauce.  The Thai Ginger sea salt 'Simply Elevates' this dish with a sea salty crunch and ginger flavor!

Caramelized Sweet Onion Toast

Sweet onions are amazing both raw and slowly cooked and caramelized!  

We had a box of sweet onions delivered from a local farm and when you get that many onions the best thing to do is to caramelize them down and use in soups, stews, or atop a piece of toasted bread!  We choose all three, but will be displaying the finished product on a toasted piece of artisan bread.

Ingredients:
1)  3-4 medium sweet onions
2)  Loaf of artisan bread
3)  Sprig of fresh rosemary
4)  1 tablespoon of coconut oil
5)  Spanish Rosemary sea salt

Directions:

Peel and cut your sweet onions into rings and saute in a little bit of coconut oil until the onions start to caramelize.  This can take some time, but it is worth the effort.  

Once the water comes out of the onions they will start to caramelize.  You may need to add a dash of water periodically and scrape the bottom of the pan to mix in the brown caramelized goodnesss into the onions.  Continue until the desired consistency and color!  Near the end of the process throw in some fresh sprigs of rosemary for an additional herbal flavor.

Top this on some artisan bread that has been toasted and lightly coated with olive oil or coconut oil.  Finish with Spanish Rosemary sea salt to elevate this dish!

 

Sweet and Spicy Bok Choy

We received a really nice big head of bok choy the other day from a local farmer.  This bok choy was so beautiful, nice white thick stalks and large dark green leaves.  It was begging to be made into a sweet and spicy dish!

I have always had bok choy in my Chinese take out, but never really made it until now.  First thought that came to mind was a quick broil followed by a light saute.  

Ingredients:
1)  1 large bok choy or 2 small bok choy
2)  Jalepeno
3)  2 tablespoons of coconut oil
4)  1 tablespoon of raw organic honey
5)  1 dash of Bragg's liquid amino's or soy sauce
6)  1 medium red onion

Directions:

Chop off the end stem and cut the bok choy into strips.  Drizzle all with coconut oil and lay on a baking tray.  Broil at 425 degrees for about 5 minutes and then transfer to a large saute pan.  The broiling gives a little bit of the pieces with a crunch and the remainder is sauteed for a few minutes with a mixture of 1 tablespoon of coconut oil and 1 tablespoon of raw organic honey.  

Plate the bok choy and garnish with diced raw jalapeno, thin sliced red onions and finish with Thai Ginger sea salt.

Enjoy!

Roasted Fresh Local Beets with Sweet Onion and Rosemary

Beets...a wonderful whole food that can be enjoyed both raw, roasted or pickled!

Some interesting benefits of eating beets include:  weight loss, brain and energy boost, nature's Viagra, super antioxidant, anti-inflammatory and cell detoxification and cleansing.  Look up more about this amazing whole food and incorporate into your diet.

I was craving a roasted vegetable and was so happy to have come across a couple of bunches of fresh local beets!  

They were so fresh, the dirt was still moist and smelled of the earth!  

Ingredients:
1)  5 medium beets or 10 small beets
2)  1 large sweet onion
3)  Extra virgin olive oil
4)  2-3 sprigs of fresh rosemary
5)  Your choice of Old City Salts finishing sea salts

Directions:

Wash and clean your beets, then quarter and place in a large bowl.  Chop your sweet onions into smaller cubes and mix in with your beets.  Add your sprigs of rosemary and put in enough extra virgin olive oil to coat all pieces.  

Place in the oven on a baking tray for about 45-60 minutes at 350 degrees.  You want them to be well roasted, but not overdone.  

At our house we put them in a large bowl and have several flavors of Old City Salt blends in salt bowls for each person to create their own finished plate!

Cauliflower Sweet Onion Soup

Today we are featuring one of our favorite whole foods -Cauliflower!   

Cauliflower is a white, flowering, cruciferous vegetable that can be used in a multitude of ways.  You can cream them into a soup, lightly steam them with fresh seasonings, roast them for a more intense caramelized flavor and even can be made to resemble mashed potatoes!

Vegetables in this family have been found to have a multitude of medicinal benefits.  Here are just a few:  cancer prevention, better digestion, antioxidant, anti-inflammatory, weight loss and heart health!  

Our local farm bag this week consisted of two large cauliflower from a nearby farm.  These were beautiful and were begging to be made into a rich and creamy soup!

Ingredients:

1)  2 large head of cauliflower

2)  1 stick of grass fed butter

3)  16 oz. of cream cheese

4)  1 pint of heavy cream (optional)

5)  2 large sweet onions

6)  2 sprigs of fresh rosemary

7)  Your choice of Old City Salts finishing sea salts

Directions:

Cut cauliflower into pieces and boil in a large pot until tender with a fork.  Remove all of the water if using heavy cream in the soup or reserve about a pint of water in the pot if making a lighter soup.  Add in the butter and cream cheese and puree.

The sweet onions really compliment this soup very well.  Take two large onions and slice into rings.  Caramelize the onions in a saute pan, this can take a while...BUT so worth the flavor that develops.  Near the end of caramelization, add in the fresh sprigs of rosemary to release the flavor into the onions.

Ladle out the soup into your favorite bowl, add a dollop of caramelized onions on top with a little of the cooked rosemary.  

Finally, customize your soup with your favorite Old City Salts blended sea salts!  We loved Ghost Pepper, Sun Ripened Tomato, Smoked Serrano and Spanish Rosemary...separately of course!

Enjoy!

Eggplant Stacks Simply Elevated with Sun Ripened Tomato Sea Salt

Eggplant is such a diverse ingredient and can be used in place of pasta to make a vegetable lasagna.

In this dish we breaded and baked the eggplant to use as an appetizer or side to a main meal.  They are elegant and tasty!  You can even make extra and freeze.

Ingredients:
1)  Two medium eggplants
2)  1/2 cup of Extra virgin olive oil
3)  1 cup of Panko breading
4)  2 medium tomatoes
5)  Shaved Parmigiano Reggiano (or your favorite cheese)
6)  Finishing sea salt of your choice:  Sun Ripened Tomato, Aged Balsamic, Smoked Serrano, Ghost Pepper, it's up to you to customize the finish.

Directions:

Slice the eggplant into 1/2 inch rings and coat in olive oil and then dredge in Panko breading.  Bake in the oven at 375 degrees until soften and lightly browned.

Stack with slices of broiled ripe tomatoes and shave some fresh cheese on top.  Add your finishing sea salt to elevate all the flavors!  Each gourmet blended sea salt is unique and bursting with flavor and texture.

Enjoy!