herb salt

I got my October issue of Food & Wine the other day and I think it's my favorite one, to date. It's full of traditional French recipes that are perfect for the upcoming weather.

I had a bunch of herbs on hand that I needed to use and I came across this recipe for a spicy herb rub. I made it immediately, let it dry out for a few days, then used it on some quail that I was going to roast.

I have to say.. I'll be using it again soon. It was so simple and elegant.


If you're not a big meat eater, like me, this is perfect to have on hand. I hate having to go out and buy a bunch of different ingredients for marinades to make meat taste good.

If you're not a meat eater, at all, this is really good sprinkled over roasted vegetables. I served the quail with potatoes and asparagus, and the potatoes were probably the best I've ever had.

As you can see I used a generous amount of the rub. I used it on both sides, and I didn't use it in conjunction with anything else. After seasoning, I seared the quail in some really good olive oil (Iliada) and roasted it.

Perfect.

ingredients:
1 cup rosemary
1 cup thyme
2 large garlic cloves
1/2 cup coarse sea salt
1 teaspoon crushed red pepper

directions:
In a food processor pulse the herbs and garlic until chopped. Add the salt and pulse until finely chopped. Add the crushed red pepper and pulse a couple of times to blend.

Spread the mixture in an even layer on a large, rimmed baking sheet. Let stand, until dried, about two days, stirring occasionally.

Transfer to an airtight container. Mixture can be stored for up to one year.

9 comments:

  1. we just stocked up on new spices for the new apartment...so now i have everything on hand to make this :) i'd probably use it on chicken and veggies, because we're not too big on meat either.
    by the way, i really appreciated both your comments on my blog earlier. i wrote back in the comment section on my blog!

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  2. I've been using olive oil and sea salt as my salad dressing lately... this is pretty much spot on.

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  3. *Running out to buy the new Food and wine*. The salt mix looks incredible!

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  4. Wow, this looks so good! Erik loves making spice rubs for the BBQ, and I tend to keep them around and use them later on chicken for roasting in the oven. This one I definitely want to try!

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  5. mmmmm! I might have to go pick up Food and Wine - I've never read an issue!

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  6. Love this tip, I will try it for sure :)
    Most of the time when I buy a herb I can't get it all spent before it goes bad, so this is perfect!

    Hugs ♥

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  7. Kim - you are a genius!

    Wendy & Meghan - DO IT. I flagged like 10 recipes in that issue that I want to make. Everything looks so yummy.

    Stephanie - I didn't think I was going to like it b/c I'm just not a proven├žal kind of girl.. but the red pepper really makes it delish.

    Signe - That's why I ended up making it. :]

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  8. this is great! i'm finally starting to feel all nesty in this new place, so i really love rading this. we are buying seeds and looking into mini greenhouses for the balcony

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  9. How have I never thought of this? BRILLIANT, LADY! Totally doing this this the next time I go home to visit ma and pa bigBANG on the farm- my mom has the most luxurious herb garden and prepackaged fresh herbs are a small fortune here in Brooklyn.

    thanks for the recipe! xo

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