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In the Spotlight

San Francisco Salt Company
Gourmet Salts

SF Salt Kosher Chef Mobile

Flash back a couple of years and peek into the KosherEye pantry. Like most, it contained four types of salt— kosher salt, sea salt, traditional table salt and pickling salt. However now with so many gourmet salt choices available, when we reach for salt, we have to actually think and select the correct one for each use. Which SALT for which purpose? Shall we use smooth and elegant truffle salt; Pink Himalayan sea salt? Grey salt? And with which salt shall we fill our table salt shakers? Along with types of olive oil, specialty coffee, and of course wine, salt has grown from being a “boring take it for granted” single staple in the kitchen to a gourmet garnish, finishing and flavoring ingredient. By the way, at KosherEye we still do use simple coarse kosher salt or coarse sea salt in our meat and poultry rubs, and in our pasta water. But here’s our gourmet new salty story…. All of these salts are KOSHER CERTIFIEDVaad Northern California

Lee Williamson is founder and President of the San Francisco Salt Company, which launched in 2002. He turned his ”lifetime dream of becoming an entrepreneur” to eventually shake up the world of salt. Williamson created the San Francisco Salt Company to fill a void in the online salt market. The company gradually grew to become one of the largest specialty salt suppliers in the country. The salt is curated globally from the best quality salt suppliers- selected for taste, texture, and appearance. Just a pinch can enhance the taste of a meal to go from mundane to marvelous.

San Francisco Salt Company produces a variety of gourmet salts, and we present a few we sampled and enjoyed, accompanied by the company’s use and sourcing descriptions. As we discover more, we will share more of our salt story:

French Grey Sea salt is a natural sea salt from the western coastal area of France. The salt is "moist" and unrefined. It is favored by the top chefs in France and all around the world. French Grey salt is formed as the seawater flows into the Guerande Marshes during high tides. It remains a light grey, almost light purple color because of the clay from the salt flats where it is collected. The salt is collected by hand using traditional methods. It is fine grain, and is considered by many to be the best quality salt available. This salt has gained popularity in the culinary world. San Francisco’s French Grey salt is carries the Nature & Progrès’ certification label from France. It’s suggested uses include using as a finishing salt, and its mild flavor makes it an ideal flavoring for soup, salads, pastas and sauces.

SF Salt Himalayan Salt Mobile
Sherpa Pink® Himalayan Salt

is quite different from salt found anywhere else. Some consider it uniquely beautiful: it has a pinkish tint, and under a microscope, the crystals within the salt form perfect geometric patterns. Himalayan salt, when left raw and in its natural state, is rich in nutrients and minerals, easily absorbed and utilized on a cellular level. Pink Himalayan salt re-mineralizes the body with minerals and trace elements essential to health and well being.

Suggested uses include cooking/food seasoning, as a gourmet table salt (fine grain only or in a grinder), and blending with flavorful herbs.
Popular for culinary use as a gourmet food salt.
Due to its natural harvesting process, this salt may arrive slightly damp because of moisture in the salts.

Fleur De Sel
Fleur de Sel, French for “Flower of Salt”, is hand collected from the Guerande Salt Marshes of France, using centuries old techniques. Guerande “paludiers” harvest this salt by skimming the very surface of the salt ponds, obtaining only the salt crystals formed on the top layer. It is certified from the Nature & Progrés institute in France, a strict certification process ensuring purity and excellence.

Fleur de Sel salt is esteemed by chefs as the most amazing sea salt for culinary use with its very delicate flavor, light and moist texture and high mineral content.

SF Salt black truffle MobileBlack Truffle Salt
This exquisite finishing salt from Italy is salty, earthy and rich. It is actually natural sea salt enhanced with black truffle flakes. The grain size is fine, perfect for garnishing and finishing dishes. It is growing in popularity in upscale restaurants as a finishing touch for steak, pasta, potato and egg dishes.

For more salt information and education, visit Sanfranciscosaltcompany.com
Follow the company @sfsaltcompany or on Facebook.com at SanFranciscosaltcompany

Interesting salt educational information can be found at the Mayo Clinic.

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De La Rosa Foods and Vineyards

delarosa products
De La Rosa Foods was founded on the principles of compassion for living things, and for being guardians of the Creator’s handiwork. Their products are always non-GMO, always kosher and whenever possible, organic. “The House of De La Rosa” is dedicated to providing the highest standards in food & wine. The name of the company itself was selected to reflect its mission. The name honors the 18th century sage Chaim De La Rosa, a Jewish spiritual master who believed in natural healing. The words “de la rosa” – describes a rose and the Jewish people in Song of Songs. Plus according to co-founder Yehudith Girshberg, the name sounded quite “cosmopolitan”. (We agree!) 
We are sharing news of some the newest De La Rosa products that we have recently sampled

De La Rosa Avocado Oil
This was a favorite. We didn’t really know how to use it, but we did know that we love, love, love avocados – both for their taste and nutrients. According to our research, avocado oil is actually made by taking the pulp, the creamy inside, and pressing it in a centrifuge, which separates both the oil and the water from the pulp. The oil comes to the top and is then removed and filtered. It takes 15 to 20 avocados to make one (eight-ounce) bottle of oil. So, how did we use avocado oil? Avocado oil has a high smoke point- up to 520 degrees, making it a good oil option for sauteeing and frying.

  •  In homemade mayo – instead of canola oil
  •  In salad dressing for our faux kosher corn crab salad
  •  Drizzled over fresh tomatoes, or over hot tomato soup and gazpacho

Delicious! Try it, and let us know how YOU use it!

De la rosa wine MobileNEW from De La Rosa - Kosher Organic Wines
The vineyards selected for these wines are historic; they date back 800 years. The wines have been cultivated on the famed Burgenland Austria family estate. For its first entry into wines, De La Rosa is offering a selection of 8 organic wines, plus ice wine and organic grappa. 

We sampled:
Shaarei Orrah – Sweet red late harvest “blaufrankisch”, layered with red and black grapes Suggested for Kiddush, as an aperitif or alongside desserts. This was a silver medal winner at the 2015 AWC wine challenge. A good choice for those who like sweet wines.

Ur Kasdim -  Sparkling and sweet with a flowery aroma Pair with chicken, fish, pasta or cheese. The name “ur Kasdim is the birthplace of the patriarch Avraham
3 time gold medal winner 2015 wine challenge, International Wine challenge and Burgenland competition. We enjoy sparklers, especially when served with a fruit garnish. This one was lovely, with a fresh peach and strawberry placed in each glass.

Binah Merlot – Structured with medium tannins. We found it full bodied, and paired it with London Broil. We suggest that this vintage could benefit from some additional aging.

Sasson Dry Sauvignon Blanc—fruity with a dry finish. Low acidity Certified Histamine Free- so no sleeping after this lovely wine. A favorite!

Coming soon from De La Rosa — a Yakeer Cabernet Sauvignon and an Ashray Chardonnay. We look forward to the tasting.

Visit De La Rosa at Delarosa613.com, Facebook.com/delarosarealfoods, Twitter: @delarosa613
Buy their food products at De La Rosa Real Foodsand their wine at kosher friendly liquor stores across the country or online at kosherwine.com.

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Leticia
Chef Leticia Moreinos Schwartz
Photo credit Kate Sears, Published by Kyle Books

Chef and cookbook author Leticia Moreinos Schwartz was born and raised in Brazil. Leticia has a BA in economics, and she moved to the US to pursue a career in cooking. She graduated from The French Culinary Institute with degrees in Culinary & Pastry Arts, and she worked in legendary restaurants in NYC.

Leticia then studied journalism and is the author of award winning books The Brazilian Kitchen and My Rio de Janeiro. Her work has been featured extensively on media outlets such as The New York Times and Saveur, and she has appeared frequently on TV shows including The Today Show, Fox Morning News, and ABC EyeWitness News. chefleticia.com.

In celebration of the Rio 2016 Summer Games, Chef Leticia has provided KosherEye readers with two favorite authentic and delicious Brazilian recipes. Enjoy!

Açorda Alantejana - garlic and cilantro soup with poached eggs and croutons
Rocambole de Laranja - orange roulade

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Delicious and Dairy

 leah adlersm1

When in LA  a few years ago, we had the pleasure of meeting Leah Adler at The Milky Way −her kosher, dairy restaurant on Pico Boulevard in the center of “kosher” Beverly Hills. Aside from enjoying Leah’s delicious dairy dishes, including her famous blintzes, why was this visit special? It was her welcoming greeting, her non–ending smile, and her extreme pride when she speaks of her famous son; none other than director/producer Steven Spielberg.

At that time Leah, who is now 96, still worked six full days weekly, making restaurant customers feel like special guests, or should I say newly found friends! By the way, framed posters of Steven’s acclaimed films hang on the back walls of the restaurant. W certainly hope to return to the restaurant on our next trip to LA.

We thank Leah for sharing several of her recipes with KosherEye. And, Leah, “til 120” in good health!

Enjoy the following recipes from The Milky Way Restaurant:
Best Dairy Blintzes
New England Style Kosher "Clam" Chowder 
Pistachio Pasta

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Layered dip Photo Credit Food Network 400w
Photo credit: Food Network

Fresh challah, homemade toasted pita, artisan breads are all enhanced by dips. We are sharing 11 dips we love-- from the KosherEye table to yours. These are all SUPER dips and Shabbos staples for us.

Smoked Tuna Dip
Herbed Garlic Oil
Kosher Faux Crab Dip
Eggplant Dip by Neil
Salmon-Pecan Dip
Guacamole Autentico
Egg salad with caviar 
Hummus Dip
Green or black olive dip tapenade
Spinach Dip
Layered Taco Salad Dip

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