Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!


@@@@@ Now You're Cooking! Export Format

Lemon Rosemary Salt


3 cloves garlic, peeled (2 cut in half and g; reen germ removed)
1 cup coarse sea salt or kosher salt
zest of 2 lemons, minced
1 tablespoon fresh rosemary leaves, minced
1/4 to 1/2 teaspoon freshly ground black p; epper

Mince cloves of garlic and reserve. Place the minced garlic, salt, lemon zest, rosemary and pepper in a food processor and pulse until the salt has been slightly ground and the ingredients are combined. (Alternately, you may crush the ingredients together in a mortar with a pestle.) Pour the salt mixture into a clean half-pint jar and cover. Let sit in the refrigerator at least three days before using. The salt will keep 2 months if kept covered in the refrigerator. -- Adapted from 'The Italian Farmhouse Cookbook' by Susan Herrmann Loomis

Yield: makes 1 cup sal

Preparation Time: Prepa

** Exported from Now You're Cooking! v5.57 **

Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster