Cooking on Salt
I’ve just bought a salt block from Williams Sonoma after looking online at a few. It comes from Pakistan. You can use it as a platter, cool it for cheeses or desserts, or heat it and cook at the table.
I chose the Williams Sonoma one because of the size and the metal holder. For $42 it’s not unreasonable just as a fancy platter. But I want to cook with it!
I hunted around online to see how you use these and find some recipes. I’ve started a Pinterest salt block page here.
So how did we go?…
Cooking on Salt
I’ve just bought a salt block from Williams Sonoma after looking online at a few. It comes from Pakistan. You can use it as a platter, cool it for cheeses or desserts, or heat it and cook at the table. I chose the Williams Sonoma one because of the size and the metal holder. For…
Cheese-making
[Feta with chilli and coriander seeds, lemon and thyme, bay leaves and black peppercorns.] Tomorrow I’m doing a talk about cheese for our local church, so I thought I’d put my notes here. I’ve always loved cheese. My father, David, was an agricultural scientist specialising in dairy products, and later became the Director of Dairying…
Peach and Prosciutto Salad
It’s summer here and our ‘fruit salad’ tree is finally full of peaches (red and yellow), but alas no nectarines yet. It is the first year that we’ve had any kind of peach harvest. So we’re making peach pie, peach tart, peach chutney, and eating fresh peaches. Here’s a simple salad Rocket lettuce (arugula) Red…
Sous Vide Moroccan Lamb
I cooked a half leg of lamb for 15 hours overnight in the souse vide water bath. I use an Anova Precision Cooker stick and a Trespade Vacuum Sealer. The cooking time came from Dale Prentice’s excellent book “At Home with Souse Vide” (stunning photos by my friend Mike Emmett and his friend Bec at…
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