These Culinary Thymes

The term, “The salt of the earth” was primarily aimed at the working class man.  He was the back bone of society.  The blue collar worker was part of the core of industialism and what america has been build on.  Today many people including most chef’ are using that term on a much wider scale.  The salt, or sodium chloride as most scientist know it as isn’t just for the tableside shaker variety.  All over people are turning to sea salt. For years chef and foodie alike have been using kosher salt.  It is cheap and can be gotten at any corner super market.  It contain no iodine, which is good all around.  Once that trend started to wayne, we started to use more exotic types.  First at bat is Fleur de sel.  A natural french sea salt with a unique flavor all it’s own.  With trace ellements to include magnesium, it isn’t very “salty” and has a distinct clean feeling and finish.  The french haven’t been the only ones getting in on it.  All around the globe you can find pristine salts which even include black, and hawaiian volcanic “pink” sea salt.  Other ways to market salt is to create your own varieties.  Companies are blending, or even using other vehicles to flood the market with this delicious seasoning element.  One fine example is a “chardonnay smoked oak” fumee sea salt.  A lightly smoked salt, it has a smokey flavor with a wine like finish. 
The influx of “salt experts” is growing at a high rate.  It is like they are the “sommelier’ of salt.”  The art of pairing the right salt with the right food is booming.

Sea salt and all of it’s designer counterparts are best used as a finish.  You can use them in dishes, but work best as a “garnish.” The crunch as you take that first bite, as well as the texture and complimenting flavor is absolutely wonderful.  Fine dining is taking on a whole new meaning with this new addition.  You might want to check out www.artisansalt.com for a complete list of retail and whole sale gourmet sea salts. 

Today is the first in a long list of recipes and reviews.  Each week will be another example of what to make or where to go.  Today I am going to use this mineral to help you enhance your dining pleasure.  The following recipe is for scallops.  It can be used as a main course, or an amuse bouche.  According to chef Rick Tramonto, owner and chef at Chicago’ Tru restaurant an amuse-bouche should be playful.  I agree.  Culinary arts shouldn’t always be so rigid and serious.  If you cannot have fun with food sometimes I think you just may have a break down.  

“Scallops with cream of polenta and smoked sea salt”

8 lg. dry sea scallops (I recommend U10’s)

4 Tblsp. instant polenta (follow instructions for soft polenta)

Basil oil (for garnish)

Smoked Chardonnay Sea salt (for garnish)

Micro greens (for garnish)

Heat a heavy non stick saute pan over medium high heat.   Pat the Scallops dry of any moisture so they will brown properly and season with salt and pepper.  Add some olive oil to the pan and when it starts to smoke add the scallops.  Once in the pan, in a clockwise order DO NOT be tempted to move the scallops around.  You must let them do their cooking.  Once caramelized on one side, turn over and don’t touch them before they are done.  Remove them from the pan, and blot on a paper towel.  In the meanwhile, prepare the polenta as per the box directions, season to taste.  To present, place 4 oversized soup bowls on your work surface.  Place a tablespoon of polenta in the center of each bowl.  Nest two scallops on the polenta in each bowl, garnish the scallops with a dash of the salt, then drizzle the oil around the polenta and top with micro greens.  Serve immediately and enjoy.

 Well, that’s it for this week.  Join me next time for more.  I promise you that you won’t regret it.  Until then.