Call Them Finishing or Flavored Salts. We call Them an Oregon Innkeeper's Culinary Secret

Sharing culinary secrets with each other is one thing us innkeepers do best.  Last March I traveled to Ashland for the annual meeting of the Oregon Bed and Breakfast Guild and was a guest at the Oak Hill Bed and Breakfast, hosted by innkeepers Pat and Tom Howard. 

Pat developed her own custom salts and these are sprinkled onto food just before  serving.  The basic recipe is 2 Tbsp good salt and 1 tsp. flavoring.  "This is where you want to use a good quality salt - grey salt, sea salt, or at least a Kosher salt", Pat emphasizes.  Put a teaspoon of the salt into a coffee grinder (dedicated to spices), add the flavoring, grind for a few seconds, then mix with the rest of the salt in a shallow bowl or jar.  We thank Pat for sharing some of her favorites here:
  • Matcha - especially nice on eggs, and it has a dramatic color. 
  • Smoked paprika - Pimenton de la Vera -  gives a smoky, powerful, earthy blast of flavor to potatoes, risotto, and grilled meats
  • Porcini - earthy umami flavor that enhances eggs, pasta, risotto, and grilled meats and vegetables
  • Toasted fennel - one of my favorites - adds a toasty, spicy depth to meats, rice, pasta and especially potatoes
  • Citrus - zest any combination of citrus and let that zest dry for a few hours before mixing with the salt.  Brightens fish, salads, sliced tomatoes.
  • Lavender - pulse culinary lavender buds first, then mix with salt - used sparingly, adds depth to most vegetables, especially tomatoes.
Let us know which ones you like and what you use them on!  Share your story.  The innkeepers of the Oregon Bed and Breakfast Guild and our readers would love to hear from you.

Comments for Call Them Finishing or Flavored Salts. We call Them an Oregon Innkeeper's Culinary Secret


Leave a comment





Captcha