Salty Dog Blog

NY Ban on Salt?

Check out this interesting article from Grub Street New York about Assemblyman Felix Ortiz's attempt to pass a bill banning all salt in restaurants!

SALTED, NOT STIRRED: A Salty Twist on New and Traditional Cocktails

SALTED, NOT STIRRED

Monday, March 1, marks the beginning of “meteorological spring.” Seriously. Those weather people are talking about it. It doesn’t seem possible, with winds howling and snow accumulating. So, with skepticism and yet hope, we thought it would be fun to bring you a few winter warmer cocktails, while the storms still rage, yet adding one or two lighter drinks to remind us of all the good, toasty days that lie ahead with the promise of summer.  

Keep in mind, these are not your average cocktails. As you know, we love flavor and salt, so we’ve matched some favorite, classic sips along with an innovative salty twist or two.  

IT'S ABOUT THYME

A delightful herbal cocktail, lightly sweetened, utilizing salt in the drink instead of as a rimmer.  The key is to steep fennel thyme salt in the honey syrup for a bit to allow the flavors to develop. Smooth and sophisticated.  

1 TB water

1 TB honey

1/2 tsp. didi davis food Fennel Thyme Salt

1 TB fresh lemon juice

2 oz. Gin of choice  

Place water, honey, salt in a small bowl and heat in microwave to melt honey.  Stir to mix and set aside for 10 minutes to steep and cool. Mix in lemon juice. Fill a shaker with ice, add honey mix and Gin and shake. Strain in to a martini or wine glass and enjoy.  

'TWAS A DARK AND STORMY SEA

When you have darker plans for your evening (be honest, we know you’re reading Twilight for the fifth time), try our take on the Dark and Stormy. Classically made with Goslings Black Seal Rum, the addition of Cyprus White Sea Salt Flakes balances the lime-ginger-sweet axis of flavors perfectly.  

White Cyprus Sea Salt Flakes

Lime Wedge

2 oz. Goslings Black Seal Rum

4 oz. Ginger Beer  

Place a small amount of salt on a plate or saucer. Rim a tall glass with a touch of lime juice from wedge. Dip glass in Cyprus salt to rim all around. Add ice to glass and pour in Rum. Top with ginger beer and squeeze lime juice into glass. Toss in wedge. Give drink one light, swift stir and sip away!  

SMOKY BREW

This alluring drink captures you with its scent even before the first sip. Experience the blend of a unique, subtle smoke and soft, gentle crunch paired with the rich, smooth flavors of full bodied beers.   We liked it best with a craft brew. We sampled a range of beers from IPA to Stout, using local brews and commercial brands. In the end we loved our local Cape Ann Brewing Co. Fisherman’s Brew Greenhorn IPA, one of their Seasonal Special Offerings. We highly recommend you try it, if available in your area, or explore your local craft brew in different styles to find your favorite.

Guava Wood Smoked Sea Salt

1 bottle IPA, Porter, or Stout  

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 glass in smoked salt to rim all around. Fill glass with beer by tipping glass and bottle of beer and gently pouring brew; being careful not to touch salt. Sip liberally and enjoy!  

NIGHT STAR

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 with a good book next to a crackling fire. The spices will gradually unfold as they rest in your glass.  

Australian Murray River Pink Salt Flakes

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!  

THE NY SEA

Call it nostalgia, the resurgence of Rye, or being mad about Mad Men; we are twisting up the classic Manhattan using our Black Cyprus Sea Salt Flake. The salt adds balance to the sweetness of the drink along with a pleasing crispness.  

Black Cyprus Salt Flakes

2 oz Rye whiskey, preferably not a blend

1 oz Sweet Italian Vermouth

2 drops Angostura or orange bitters, or more to taste

Strip of lemon or orange zest

Place a small amount of salt on a plate or saucer. Place a layer of water in another sauces and lightly dip rim of glass in water just to kiss surface. Dip glassware in salt to rim all around. Fill a shaker with ice, add Rye, Vermouth and bitters and shake vigorously. Strain into prepared glass, add strip of zest and enjoy!

Valentine's Day Gift Idea

MY SPICY VALENTINE

Melt away winter's chill this Valentine's Day by sharing any of our warm and spicy flavors with your special someone!

On Valentine's Day, through small tokens and reminders, we show those who are most important to us how much we love them. If you are looking for some ways to spice up February 14th this year, try snuggling up with your love while sharing a cup of our handcrafted Curry Cocoa or Chile Kettle Corn! Or if you're cooking a special dinner, try our Aleppo Chile Salt or Australian Mountain Pepper to add just the right amount of heat to your Valentine's Day meal. Whatever you choose, it is sure to make your Valentine's Day just a bit more cozy.

Click on any product below to find out more information:

Aleppo Chile Salt
Margarita Salt
Smoked Spicy Paprika Salt
Gourmet Peppercorns
Chile or Curry Cocoa Blends
Mild Chile Kettle Corn Blend
Curry Sugar

Share your thoughts on Salt Traders' New Packaging!

The feedback of our customers and readers is so important to us!  Please take a moment to share your thoughts on our new packaging.

Do you like it? Are you happy with some of the new features?  Do you find the new style appealing?

Share your thoughts by adding a comment below!

Listen to NPR's "THE TAKEAWAY" Radio Segment - didi davis food Featured!

Follow the link to www.thetakeaway.org to listen to today's radio segment. Contributor Kathy Gunst suggests didi davis food's handcrafted Salt and Sugar Blends as a great holiday gift your friends are sure to love!

Click the "Listen" link at the top left of the page.

"The Takeaway" Radio Feature: Dec. 2, 2009

didi davis food is proud to be featured tomorrow morning on NPR's segment "The Takeaway." Kathy Gunst, food writer, cookbook author, and longtime friend of Chef Didi Davis, will be discussing some top food gifts for this year. Be listening for our own didi davis food products!

If you can't tune in (WGBH radio as well as other public radio stations), don't worry. We'll post a link to the podcast once it is listed.

In the mean time, visit www.thetakeaway.org to find more information on the segment and Kathy Gunst's contributions!

A Tasty Table for Thanksgiving

The Thanksgiving table is a visual event bar none. Laden with enticing colors, textures, glistening crystal, and striking flowers it awakens and draws us in. With huge anticipation we sit, take a moment to express gratitude, to absorb all before us. It is a wonderful moment on the precipice of a meal worth the year's wait.

We would like to add to that moment by sharing a few choice side dishes with arresting fall colors and cozy textures. Make them ahead of time to spread out the work and reheat when you are ready. We've also included 2 recipes for a Thanksgiving weekend breakfast, just because we thought you haven't cooked enough! No, seriously, we love them because they are simple and savory and are a satisfying alternative to eggs and toast.

Recipes are adapted from A Fresh Look at Saucing Foods and Side Dishes Creative and Simple, both by Chef Didi (Deirdre, yes top secret full name) Davis, available at Amazon.

RED ONION & CRANBERRY COMPOTE

Makes about 4 cups

This dish is part sauce, part side dish. The idea came from my good friend Richard Kzirian 20 years ago. It was an ingenious dish and he was clearly ahead of his time, contrasting the sweetness of well-cooked onion with the sharpness of fresh cranberry, which has since become a classic. May be made ahead and reheated.

4 tablespoons unsalted butter
6 red onions, about 3 to 4 pounds total, cut into 1/8-inch slices
Sea Salt such as Bay of Fundy or Sel Gris
Freshly ground black pepper, such as Tellicherry or Comet's Tail
1 bag (12 oz) fresh cranberries

Melt butter in a large sauté pan over low heat. Add onions, toss in butter to coat, season with sea salt and pepper. Sauté onions until soft and sweet but not browned; about 30 minutes. Set aside or refrigerate until ready to use.

When you are ready to serve, reheat onions and add cranberries, cook for 2 or 3 minutes to heat through. They should retain their shape and tartness. Correct seasonings and serve.

BAKED SWEET POTATO WITH MAPLE & LIME
Serves 8

This dish, sweet with a tart edge, is similar in construction to the potato gratin of France. It is served with a sauce of maple syrup, lime juice, cracked pepper, and herbs. The dish improves as it sits; do not hesitate to make ahead and reheat in a low oven the next day.

1/2 cup fresh lime juice
1/2 cup water
1 cup plus 1 teaspoon pure maple syrup
1/2 tablespoon oil
3 medium-large sweet potatoes (2 1/2 - 3 pounds total), peeled and cut into paper-thin slices
Sea Salt, such as Bali Fine Grain
2 large white or red onions (about 2 pounds total), cut into paper-thin slices
1 teaspoon (packed) grated lime zest
1 1/2 cups fresh bread crumbs
1/2 teaspoon coarsely ground black pepper, such as Lampung or Sarawak Black
2 teaspoons chopped fresh marjoram or sage or 1 teaspoon dried

Preheat the oven to 350 degrees F.

Place 2 tablespoons lime juice in a small nonreactive saucepan along with water and 1 teaspoon maple syrup. Bring to a boil, lower heat, and reduce to 1/2 cup, 10 to 15 minutes depending on size of pan. Set aside or refrigerate until ready to use.

Lightly coat a 13-by-9-inch baking dish with oil. Layer one-third sweet potato slices in dish and season lightly with sea salt. Arrange half onion slices over potatoes and season lightly with sea salt. Make another layer of potatoes, a layer of the remaining onion and finally a layer of remaining potatoes, seasoning each layer lightly with sea salt.

Add lime zest and a pinch of sea salt to the reduced lime-maple mixture. Whisk and pour over the potatoes and onions. Scatter bread crumbs evenly over the top. Cover and bake 1/2 hour. Uncover and continue baking 45 minutes to 1 hour more, or until crumbs are golden and crusty and tip of a sharp knife passes easily through potatoes; they should be tender. Let dish stand 15-20 minutes to set before serving or cool to room temperature and refrigerate until ready to use.

To serve, add remaining 1 cup maple syrup to reserved lime juice along with pepper and herb of choice. Gently heat without boiling and remove from stove. Serve the dish and spoon the sauce over each portion.

BRAISED GARLIC & BUTTERCUP SQUASH
Serves 6

Savory and comforting, do not be afraid of the garlic; it mellows and sweetens as it cooks. No need to be picky about cutting the squash into uniform chunks; the thinner pieces cook down into a sort of puree, while the larger chunks stay whole. May be made ahead and reheated.

1 cup chicken stock
2 tablespoons unsalted butter
30 whole garlic cloves (approximately 2 heads), peeled
Freshly ground black or white pepper, such as Tellicherry or Sarawak white
Good pinch of freshly ground nutmeg
2 1/2 - 3 pounds buttercup, butternut or other orange winter squash, quartered, peeled, seeded and cut into 1-inch cubes
2-3 tablespoons mixed, chopped fresh herbs of choice, such as parsley, basil, or thyme
Sea Salt, such as Cornish or Fleur de Sel

Preheat the oven to 300 degrees F.

Place stock, butter, garlic, pepper, and nutmeg in a large ovenproof saucepan or Dutch oven. Bring to a boil and simmer garlic, uncovered, for 10 minutes, or until slightly softened. Add squash and herbs and toss to coat with liquid.

Cover the pan and braise in oven for 20 minutes. Stir the mixture and braise 25 minutes more, or until the vegetables are very tender when pierced with the tip of a knife. If the squash pieces are very thick, you may need to increase cooking time by 5 to 10 minutes.

When squash is tender, transfer all vegetables to a serving bowl using a slotted spoon. Reduce liquid in pan quickly over high heat until somewhat thickened. Correct seasonings, adding sea salt if needed and more pepper as desired. Pour sauce over squash and garlic, gently mix, and serve.

BRAISED RED CABBAGE AND PEARS
Serves 8
 
A traditional dish of braised cabbage acquires a touch of sweetness from dried pears in this variation. This is made on the stovetop, but you may braise in a 325 degree oven if you need your burners. Toss only once if braising in oven. May be made ahead and reheated.
 
4 tablespoons unsalted butter
1 red onion (8-10 oz), sliced
Sea Salt and freshly ground black pepper, such as Pepper and Pearls, either variety
1 small red cabbage (about 2 lb), quartered, cored, cut crosswise into ½-inch slices
4 oz dried pear halves (8-9), cut crosswise into ¼-inch slices
2 tablespoons fresh lemon juice
2-3 tablespoons chopped fresh herbs, such as parsley, mint, or chives
 
Melt butter in large sauté pan or Dutch oven over medium heat. Add onion, season with sea salt and pepper, toss to coat. Sauté about 5 minutes, stirring once or twice, until onion loses moisture and softens. Add cabbage, pears, and toss together. Cook 5 minutes, stirring once or twice, to begin wilting the cabbage. Reduce heat to low, cover, and cook 30-45 minutes, tossing every 10 minutes or so, until cabbage is soft. Stir in lemon juice, herbs of choice, correct seasoning if needed, and serve.

AND NOW FOR BREAKFAST...

 
 
PUMPKIN CAKES
Makes 12-15 cakes
 
This is a latke style cake seasoned with sage and nutmeg. The final dusting of Parmesan rounds out the Italian flavorings. The batter may not look as though it will hold together, but it will. Serve these lacy cakes with breakfast sausage and applesauce.
 
1 lb pumpkin or other orange winter squash, quartered, peeled and seeded
3 large eggs
2 teaspoons chopped fresh sage
¼ teaspoon freshly ground nutmeg
¼ teaspoon salt, such as Himalayan Pink-Fine
Freshly ground black pepper, such as Australian Mountain
Oil of choice, such as safflower, canola, or vegetable, for frying
Freshly grated Parmesan cheese
 
Grate the pumpkin into medium shreds and place in large bowl.  Add eggs, sage, nutmeg, salt, pepper and mix well with a fork.
 
Heat 2 tablespoons oil in large skillet over medium-high heat. Drop heaping spoonfuls of pumpkin mixture into pan and flatten into cakes. Cook until browned on both sides, 3 to 5 minutes per side. Transfer cakes to plates, keep warm, and continue making cakes, using more oil as needed. Sprinkle with cheese and serve.

BREAKFAST SAUSAGE WITH SAGEMARY SALT

Serves 4 to 6

These scrumptious patties are very quick to put together. If you have vinyl foodservice gloves, wear them to mix the sausage. Your hands are the best for mixing. Serve with pumpkin cakes (see above) and apple sauce.

2 lbs. ground pork
2 teaspoons Sagemary Salt
1 teaspoon freshly ground black pepper, such as
 Sarawak Black
½ teaspoon chopped fresh thyme leaves, optional
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
2 large eggs
1-2 tablespoons Oil

Place all ingredients in a bowl and mix well. Heat some oil in a large skillet over medium-high heat. Spoon sausage into skillet and flatten to form a patty. Brown well, turn over, and brown second side. Remove to a plate lined with paper to drain and serve.

You're Invited to our annual Holiday Open House!

SALT || PEPPER || SUGAR || OLIVE OIL

VINEGAR || SWEETS || COCOA || HONEY

and more!

Shop for a variety of delightful holiday gifts for friends

and family!

Saturday, Dec. 5th: 10am-5pm || Sunday, Dec. 6th: 10am-4pm

20 Mitchell Rd. Ipswich, MA 01938 || 800.641.SALT

didi davis food's New Look!

For those of you who do not subscribe to our Salt Traders newsletter, you  might not know that didi davis food has a brand new look!

Designing a new packaging for our blends has been in the making for a while now. It was essential for us to create a look that was clean, elegant and sophisticated but that never forgot that its birthplace was in the kitchen!

We hope that our new look communicates to you our commitment to innovative and sophisticated flavors. Our labels may not be made by hand anymore, but don't worry, our salts always will be!

Let us know how you like our new look by leaving a comment below!  We truly value the feedback of our customers.

Saveur Top 100 Submission!

Hurry - ONLY THREE MORE DAYS! All submissions must be received before September 28th.

Every year SAVEUR Magazine releases a list of their top 100 food items from the year, and publishes this list in their January issue. The featured items can range from ingredients, recipes, wines, spirits, restaurants, markets, chefs, cookbooks, cooking tips, kitchenware and more.

It is a honor to be featured on this list, and also a great chance to let others know about our unique offerings.

Are you in love with a particular didi davis food or Salt Traders product?  Then help us out by telling Saveur!  Click here to enter your submission.

THANK YOU!