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.