Scripture Case Pattern

Wednesday, February 5, 2014

Vanilla Part 2: Vanilla Sea Salt

Image stolen from my mom. This will be the only good looking picture in this post.{source}
Gah. I'm so bad at blogging. I've had the pictures all ready to go for this post for a month now, and I've just been too dang lazy to blog about it.  First off, I'm really sorry my pictures are terrible... like horrendously terrible.  I know nothing more about photography than point the camera at the object and touch the button to capture said object. And by camera, I mean my phone. We don't own a camera. ha. So, get over it. :)

Ok, on to Vanilla Sea Salt. (ok, so it's already taken me 25 minutes to get to this point. I'm already bored and distracted. :/ I need to work on that).

Vanilla Sea Salt can be used in both sweet and savory dishes. It can be used as a finishing salt sprinkled on fish and other delicate seafoods, spring vegetables, green salads that have seasonal fruits in them, cookies, brownies, and caramels. Experiment. Have fun with it.

Ingredients:


1 cup (preferably) flaky sea salt (I did not have flaky sea salt, so I used what I had on hand)

1 vanilla bean, split, scraped*

lidded container





Directions:

1. Mix salt, vanilla bean, and caviar* together in container.

2. Give it a good shake every day or so for the next week, and then it's ready.


* I wanted my salt to be speckled with the vanilla caviar, so I scraped the bean and mixed the caviar in with it. You do not need to do it this way. The majority of the vanilla flavor comes from the bean itself, not the caviar. I did it simply for aesthetic reasons.

Sources:

Jars in the very top picture: 2.7 oz week jars
Other good containers: HERE and HERE
Vanilla Beans: Beanilla.com
 Sea Salt: Costco