the salt block book
the salt block book for you on this very merry christmas Mer r y C hr i s t m as ! Th is b ook c on t ai ns i nstructi ons an d re c i p i e s for you r n ew s alt block. The reci pi es are j u st a s am plin g f rom t h e in t er net and Mark Bitter m an ’s b ook of all t h at you can do wi th thi s c ook in g d ev i c e. I en c ou r a ge you t o be creative an d tr y d i f fe re nt t h in gs. Ever y in g redi ent you use w ill in t e rac t d i f f eren t ly w it h t h e salt. I’ ll leave you w i t h t h e s e t wo q u ot es f rom one of my f avori te mov ie s, R at at o u ille. “ Yo u m u s t b e i m a g i n a t i v e, s t r o n g - h e a r t e d . Yo u m u s t t r y t h i n g s t h a t m a y n o t wo r k , a n d you must not let anyone define your limits b e c a u s e o f w h e r e y o u c o m e f r o m . Yo u r o n l y limit is your soul. What I say is tr ue - anyone can cook... but only the fearless can be great.” — C h e f G u s t e a u “In the past, I have made no secret of my d i s d a i n f r o m C h e f G u s t e a u ’s f a m o u s m o t t o, “A n y o n e c a n c o o k . ” B u t I r e a l i z e, o n l y n ow do I tr uly under stand what he meant. Not ever yone can become a g reat ar tist; but a g reat ar tist *can* come from *anywhere*.” — A n t o n E g o
MERRY CHRISTMAS, ENJOY!
caring for your salt block cleaning
If hot, allow your block to cool completely first. Moisten the salt block with a damp sponge (do not use soap). Scrub with a soft brush or green scouring pad to remove any stuck matter, and wipe clean with the sponge. Try to keep the block as dry as possible – the less water the better. Repeat until the block is free of any cooked on food. Tamp dry with a paper towel or clean cloth, and set on a drying rack. This process removes only a very thin layer of the salt and preserves a relatively smooth surface. Treated with care, a large salt block can provide dozens of uses. The powerful antimicrobial properties of the salt insure that it is always proper and ready for future use, with no need for detergents.
storing
Store in any location where humidity is at a minimum. I keep many of mine on the windowsill. If you live in a humid climate, wrap the block in a towel and put in the cupboard.
cooking on your salt block Every type of food will react uniquely to your salt block. The effect of the salt on the food will depend on a variety of factors - moister, fat content, thickness, and the temperature of the block. Moister in the food will pick up salt faster, while fat will repel the salt. If your food is too salty, apply a thin layer of oil to the block. Foods that cook quickly usually work best, so make sure pieces are cut to an appropriate thickness and that the block is hot enough. Cooking on a salt block that hasn’t been heated high enough will not only over-salt your food, but it will also
degrade your block much faster. Salt blocks turn opaque when heated, and may develop fissures or even large cracks. They may also take on color from the proteins cooked on it. Don’t get upset by the behavior of your salt block. Salt is a complicated, wily, unpredictable substance. That is what gives it much of its charm. Keep the block’s ‘top’ and ‘bottom’ the same for each use so that you sear food on the same side for the life of the block. When you flip it, fissures that have formed can become more pronounced and can shorten the life of your block.
elements to consider Salt blocks see it as their elemental duty to bring the brio and bounce to your food. It is your job to harness nature’s will and bend it to your own. Master the five basic physical principles behind cooking on salt blocks and you will get great results every time. M O I S T U R E : Wetter foods take on more salt faster. T I M E : the longer a food cooks on a salt block, the more slat it absords, T E M P E R A T U R E : Searing food on a very hot salt block reduces the amount of the salt it absorbs.
F A T : fat on a salt block reduces the amount of salt interacting with the surface of the food. T H I C K N E S S : Thick and dense food can interact longer With a slat block surface without becoming too salty.
RECIPES
SALT BRICK GRILLED CHICKEN SALT BLOCK HONEY-BLACK PEPPER SHRIMP
WATERMELON FETA ON A SALT BLOCK S A LT - F R O Z E N PA R M E S A N I C E C R E A M WITH TOMATO MARMALADE AND BASIL GREMOLATA
SALT BLOCK SCALLOPS WITH FRESH MANGO-CILANTRO RELISH SALT-CHOPPED TENDERLOIN TARTARE WITH QUICK-CURED VEGETABLE PICKLES SALT GRILLED STEAK
SALT BRICK GRILLED CHICKEN Pollo al mattone is more soulful and elegant than its name—chicken grilled under a brick (a mattone is a heavy tile)—would lead you to imagine. Plain and delicious, with crisp skin and juicy meat, the dish is a staple of Tuscan cooking. Chicken halves are weighted as they grill, which brings the skin of the bird more uniformly in contact with the fire. Dehydration crisps the surface, but the center remains moist. By replacing the brick with a block of salt, you add a new dimension of seasoning.
INGREDIENTS:
PROCEDURES:
•
1 salt block
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1 (4-pound) chicken, preferably free-range
Place the salt blocks on the grill grate of a gas grill over low heat, close the lid, and warm for 10 minutes while you prepare the chicken.
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2 tablespoons olive oil
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4 garlic cloves, halved lengthwise
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½ teaspoon coarsely ground black pepper
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Juice of ½ lemon
Turn the heat to medium and heat the block for 10 more minutes. Its surface should be about 375°F. If you are using a charcoal fire, set up a bi-level fire with half the grill set up for low heat (one layer of coals) and the other half set up for medium heat (two layers of coals). Remove and discard the neck and package of innards from the cavity of the chicken. Place the chicken, breast side down, on a cutting board. With a large knife or poultry shears, cut down the length of the spine on both sides. Remove the spine. Cut the breast side of the chicken in half lengthwise. You will now have two chicken halves. Wash the halves in cold water and pat dry with paper towels. Coat with the olive oil and rub all over with the cut sides of the garlic cloves; tuck the pieces of garlic under the edges of the skin. Season all over with pepper. Clean the area of the grill grate not occupied by the salt block with a wire brush. Put the chicken
halves, skin side down, on the grill grate and, using grill gloves/mitts, put a hot salt block on top of each half. Close the lid and cook until the chicken skin is crisp and deeply grill-marked, about 15 minutes. Remove the blocks using the grill gloves. Flip the chicken halves with tongs, put the blocks back on top of the chicken, close the lid, and cook until an instant-read thermometer inserted into the inside of the thicker thigh registers 170°F, about 10 to 15 minutes on the grill. Remove the salt blocks. Transfer the chicken to a clean cutting board and let rest for 5 minutes before cutting into parts. Drizzle with the lemon juice and serve.
SALT BLOCK HONEY-BLACK PEPPER SHRIMP
Grilling shrimp brings out their natural sweetness, and grilling them directly on a Himalayan salt block, imparts a subtle salty note to the shellfish. Make sure to heat the salt block slowly on the grill or in an oven to prevent cracking. Also make sure to give the block several hours to cool to room temperature before lightly scrubbing under running water.
INGREDIENTS: •
2 tablespoons unsalted butter
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2 tablespoons fresh lemon juice
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1 small shallot, peeled and finely minced
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1-½ teaspoons cracked black pepper
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1 medium garlic clove, peeled and finely minced
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1 pound large shrimp, cleaned
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3 tablespoons honey
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Kosher sea salt, as needed
PROCEDURES: Prepare the Himalayan Salt Block:
Place a completely dry Himalayan salt block on a cold charcoal or gas grill. Light grill and heat slowly to 400 degrees. Once grill reaches temperature, allow salt block to heat for another 20 to 30 minutes. Alternately, set salt block on a rimmed baking sheet, place on a rack in the center of a cold oven and heat to 400 degrees. Once oven reaches temperature, allow salt block to heat for another 20 to 30 minutes.
To make the honey cracked pepper glaze:
In a small saucepan, melt butter over medium heat. Add shallots and garlic and cook until shallots have softened, about 3 to 4 minutes. Add the honey, lemon juice and black pepper. Stir to combine, then taste and season with salt and pepper.
Cook the shrimp:
Using a silicone pastry brush, brush shrimp with glaze mixture. Place shrimp directly on salt block and cook until lightly browned, about 2 to 3 minutes. Using tongs, turn shrimp onto a clean spot on the block. Brush again with glaze and continue cooking until the center is slightly opaque, about 2 to 3 minutes more.
To serve:
Divide shrimp between 4 heated serving plates. Drizzle with 2 to 3 tablespoons of reserved glaze mixture and serve immediately.
WATERMELON FETA ON A SALT BLOCK
Enjoy this spin on the classic refreshing watermelon feta salad. The added dimmension of the salt block enhances the flavor combination of salty and sweet. This dish is perfect for a summer barbeque and includes a great presentation.
INGREDIENTS:
PROCEDURES:
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1 salt block
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4 (.5in thick ) quarter slices large watermelon, rinds removed
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3 oz. feta, crumbled
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6 fresh mint leaves
Chill the salt block platter in the refrigerator for at least 2 hours. Arrange the melon slices on the block, slightly overlapping – the more the overlap, the less salt imparted to the melon. Scatter the feta and mint leaves over the top. Serve immediately. For added pop, allow the dish to stand 20 minutes before serving.
S A LT - F R O Z E N PA R M E S A N I C E C R E A M WITH TOMATO MARMALADE AND BASIL GREMOLATA INGREDIENTS: •
1 salt block
ICE CREAM • 5 cups heavy cream
MARMALADE • 1 pound plum tomatoes, peeled and coarsely chopped
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⅓ cup sugar
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1½ tablespoons sherry vinegar
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1 tablespoon extravirgin olive oil, use high-quality
8 ounces Parmigiano Reggiano, freshly grated
PROCEDURES:
GREMOLATA • 12 fresh basil leaves, finely chopped •
¼ garlic clove, minced
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½ cup chopped toasted hazelnuts
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1 tablespoon finely grated lemon zest
Chill the salt block in the freezer for 6 hours before you want to finish the ice cream. To make the ice cream, bring the cream to a simmer in a large saucepan. Add the cheese slowly, stirring all the time, and continue to simmer and stir over low heat until the cheese has melted and the mixture is smooth, about 5 minutes. Pass through a strainer to remove any lumps, and let cool to room temperature. Put in a closed container and chill thoroughly in the refrigerator for several hours or overnight. An hour before you want to finish the ice cream, put the container of ice cream mixture in the freezer.
To make the marmalade:
Cook the tomatoes, sugar, and vinegar in a medium saucepan, stirring frequently until lightly thickened, about 15 minutes. Stir in the olive oil and let cool to room temperature.
To make the gremolata:
Mix the basil, garlic, hazelnuts, and lemon zest together in a small bowl.
To finish the ice cream:
Put the frozen salt block on a rimmed baking sheet to catch any drips. Spoon half of the chilled ice cream mixture onto the frozen salt block, using a pastry scraper or the side of a spatula to control its flow. Scrape and fold the ice cream across the surface of the salt until it sets up. Scrape into a chilled bowl put in the freezer while repeating the process with the remaining half of the ice cream mixture.
To serve:
Scoop the ice cream into chilled bowls. Drizzle each serving with the olive oil, and top each with a spoonful of marmalade and a sprinkling of gremolata.
SALT BLOCK SCALLOPS WITH FRESH MANGO-CILANTRO RELISH
Grilling scallops brings out their natural sweetness, and grilling them directly on a Himalayan salt block, imparts a subtle salty note to the shellfish. Make sure to heat the salt block slowly on the grill or in an oven to prevent cracking. Also make sure to give the block several hours to cool to room temperature before lightly scrubbing under running water.
INGREDIENTS: •
1 pound large sea scallops, abductor muscle removed
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1 small cucumber, peeled and cut into ¼-inch dice
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1 ripe mango, peeled and cut into ¼-inch dice
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¼ cup minced cilantro
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½ medium red onion, minced
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3 tablespoons fresh lime juice
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1 Jalapeño pepper, minced
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Kosher salt and freshly ground black pepper
PROCEDURES: Prepare the Himalayan Salt Block:
Place a completely dry Himalayan salt block on a cold charcoal or gas grill. Light grill and heat slowly to 400 degrees. Once grill reaches temperature, allow salt block to heat for another 20 to 30 minutes. Alternately, set salt block on a rimmed baking sheet, place on a rack in the center of a cold oven and heat to 400 degrees. Once oven reaches temperature, allow salt block to heat for another 20 to 30 minutes.
To make the relish:
In a medium bowl, toss the mango, onion, jalapeño, cucumber, cilantro and lime juice. Taste and season with salt and pepper.
Cook the scallops:
Pat the scallops dry and season with black pepper and let stand at room temperature until the salt block is hot. Place scallops directly on salt block and cook until lightly browned, springy to the touch and soft in the center, about 2 to 3 minutes. Using tongs, turn scallops onto a clean spot on the block and continue cooking until the center is slightly opaque, about 2 to 3 minutes more.
To serve:
Divide scallops between 4 heated serving plates. Top with 2 to 3 tablespoons of relish and serve immediately.
SALT-CHOPPED TENDERLOIN TARTARE WITH QUICK-CURED VEGETABLE PICKLES INGREDIENTS: •
1 salt block platter
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¼ in thick slice red onion finely chopped
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12 oz well-trimmed lean beef tenderloin
• 3 medium fresh chives, thinly slices
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2 teaspoons Worcestershire sauce
• 2 tsp extra-virgin olive oil
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1 tablespoon Dijon mustard
• 1 big pinch finely crafter flaked salt
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1 egg yolk
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Freshly cracked pepper
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2 anchovy fillets, Finely Chopped
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6 slices bread of your choice
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10 capers, finely chopped
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2 cups Quick-cured Vegetable Pickles
PROCEDURES: Refrigerate the salt block for at least 2 hours. Slice the tenderloin into 1/8 in thick slices using the chilled salt as a cutting board. Cut the slices into strips and the strips into small pieces, Chop until the meat is fine enough to mold but is still in separate pieces. Mix in the Worcestershire sauce, mustard, and egg yolk until well blended. Form into a disk about 6 inches across in the center of the salt block. Mix the anchovies, capers, red onion, and chives together and scatter over the disk of tartare. Drizzle with the olive oil and season with the flaked salt and pepper to taste. Toast the bread slices and cut the into quarters. Surround the tartare with the pickles and warm toasts and serve immediately.
SALT GRILLED STEAK Heating your salt block is the most challenging part. The number one rule is to go slowly! The slower you heat it, the longer it will last. This is especially important the first few times you use your block. Place your block over a gas range or grill. If you have an electric stovetop, use a metal ring (such as a tart pan with a pop-off bottom, or wok ring) to lift the block off the burner. Start by heating the block on the lowest possible setting, for at least 15 minutes, until the block has warmed to about 200°F. After this, increase the heat increment about every 10 minutes, from low to medium and from medium to high. If you’re not sure, go slower. It will take at least 35 minutes to heat. If your block is larger than 8x8x2, it will take a longer time to heat up. Smaller blocks will heat faster. To make sure it’s ready, you can use an infrared thermometer or simply sprinkle a few drops of water on the block. If they sizzle vigorously and disappear immediately, the block should be hot enough for cooking. Or try to hold your hand two or three inches above the block. If you can’t, its hot enough. NOTE: It is important to make sure your block is hot enough. If you cook on a salt block that is not hot enough, not only will you over-salt your food, but it will also degrade your block much faster. Once the block is hot enough, about 500°F, you’re ready to get cooking! Carefully place your steak on the block. Use a thin metal spatula or tongs, don’t use plastic. The cook time depends on how thick the steak is
and how hot you heated the block. If this is your first time cooking with Himalayan salt, we recommend cooking one steak at a time to make sure everything is right. Once you’re comfortable, put on as many pieces as the block can hold without allowing the pieces to touch. When the steak is done, remove from the block with your spatula. You can leave the block on the burner and cook with it for several hours, scrapping off any accumulated food matter with a metal scraper or spatula as you go. TIP: Salt blocks have no lip, so water and fat drippings from the food will slide off. As they run over the side of the block, wipe with a damp cloth.
selections and design by Anne Thompson