-The Jacobsen Family
Cooking is human nature. And that’s no joke. The custom and ability to cook food is a trait that separates humans from other organisms on the Earth. It’s a custom that both spans and unites nationality, race, religion, and economic status. However, due to the commoditization of our food system, the knowledge and traditions of cooking have been in danger.
But fear not- Jacobsen Salt Co. is here to help. There are a ton of reasons to make cooking at home a more frequent experience. It’s easy, healthy, cost-effective and can actually be fun (trust us). Cooking is an assembly of ingredients. The better your ingredient inputs, the better food will come out on your table.
Let our hand-harvested sea salts and single origin honeys be the foundation that inspire you to get back into your kitchen.
Below you will find fun, painless recipes that you can recreate at home, using product that will enhance your dishes and inspire your mind.
This week’s recipes and photos were graciously provided by Sami Romansky, a.k.a @moreicingthancake. Sami is a salt enthusiast, an amazing cook and an inspiration to all of us. You might recognize some of her photos from our Instagram feed- that’s because all of her images are BEAUTIFUL, we are obsessed with them, and use them regularly. Thanks Sami! Follow her on Instagram and check out her blog here: www.moreicingthancake.comUse discount code INSPIRE to get 20% off your purchase of $50 or more.
FOR THE WAFFLES-
1 cup all purpose flour
1 cup cornmeal
1 tbs ancho chili powder
1 tbs sugar
2 tsp baking powder
1 tsp Jacobsen Kosher Sea Salt
4 tbs Tequila
1 egg, beaten
1 cup heavy cream
4-5 slices bacon, cooked, chopped into bits with 2 Tbs fat reserved
3/4 cup water
FOR THE TOPPINGS-
2 Tbs reserved bacon fat
3 red jalapeños or fresno chilis, seeded and sliced (or leave seeds in if you want it spicier)
3 cloves of garlic, chopped or thinly sliced
2 Tbs Bee Local Honey
1 Tbs apple cider vinegar
Pinch of Jacobsen Pure Flake Sea Salt
8-10 oz preferred melting cheese, shredded (such as sharp cheddar, monterey jack, jalapeño jack, or a pre-packaged blend)
4 eggs, fried— or one per person
Various nacho toppings of choice, such as but not limited to: additional bacon pieces, avocado, green onion, thinly sliced radishes, corn kernels, chopped cilantro, Hot Honey Sauce, Jacobsen Ghost Chili Salt, Jacobsen Habanero Salt, etc.
Combine the flour, cornmeal, ancho chile powder, sugar, baking powder, and 1½ tsp. salt in a large bowl. In a separate small bowl, Mix the tequila, egg, and 3/4 cup water and add to the cornmeal dry mix until just combined. Add in the chopped bacon pieces.
Using a mixer, beat the heavy cream until stiff peaks form. Gently fold it into the cornmeal batter until no streaks remain. Let batter rest for at least 20 minutes in the fridge to hydrate the cornmeal.
Heat the 2 tbs of reserved bacon drippings in a smallish skillet over medium heat; cook the jalapeños and garlic, stirring often until tender, about 3 minutes. Add in the honey, vinegar, and a large pinch of salt. Bring to a boil, and maintain until mixture is thick and syrupy, maybe another 2 minutes. Pour into a small bowl and set aside.
Start chopping and prepping all the toppings if your batter is still resting so they are ready to go once the waffles are done.
Preheat the oven to 200°. Heat your waffle iron till its nice and hot or indicates that it’s ready, spray it with your cooking oil of choice, and cook your waffles. (I have a round Belgian flip waffle iron and I had just the right amount of batter to make 4 large, full waffles, which I then broke up into 16 individual quarter pieces on the tray to make the nachos). They should have golden, crisped edges but still be soft inside. Transfer the waffles as they are done to the warm oven, on a wire rack set inside a rimmed baking sheet so they keep warm in oven and air can circulate around them while you cook remaining batter (the waffles might appear limp, but will crisp up and dry out a little as they sit).
By your second-to-last waffle, start to fry your eggs so they are done and set them aside to keep warm so you can be ready to top your nachos immediately after they broil.
Remove waffles from oven and now heat your broiler to high. Cut your waffles into triangles (or separate rounds into quarters) and arrange on a rimmed baking sheet. Cover with shredded cheeses and broil until cheese is melted and exposed parts of waffles are darkened considerably, about 2 minutes. Stay nearby and keep close watch for this part.
Top the nachos with eggs, avocado, green onion, radishes, cilantro, hot sauce, and the honey-garlic-jalapeño mixture, including the syrupy part. Dig in IMMEDIATELY!
Serves 4 easily, unless you are like my husband and I, where we ate about 3 servings between the two of us for brunch and finished the remaining serving as a midnight snack later that same day, in which case this serves two people who enjoy stuffing themselves. So no judgement here. These are really really good.
Salmon with Pomegranate and Avocado Salsa
For the Salmon
4 Salmon Fillets, 4-6 oz each*
2 Tbs olive or avocado oil
1 tsp cumin
1 tsp (dried, ground) coriander
1 tsp honey, agave, or maple syrup
1 tsp Jacobsen Kosher Sea Salt
1/2 tsp black pepper
*Wild Caught is always my recommendation. If Salmon isn’t your thing, feel free to substitute another fish! Good substitutes could be Arctic Char, Striped Bass, or even Swordfish.
For the Salsa
1 avocado, diced
1 handful (about 6-7 sprigs) cilantro, stems removed and leaves roughly chopped
1 jalapeno, de-seeded and finely minced
4 green onions, finely sliced
Jacobsen Pure Flake Salt to taste
First, preheat your oven to 400 degrees Fahrenheit and prepare your salmon:
Rinse and pat dry your fillets and place on a lightly oiled, parchment or foil lined baking sheet, skin side down.
Combine the oil, cumin, coriander, honey, salt, and pepper in a small bowl and spoon out evenly over the top of the salmon fillet, covering the surface as evenly as possible.
Bake for roughly 12-13 mins in a preheated oven. Remove and let rest for at least another 2 mins before plating.
Note: If your fillets are particularly tall or meaty in some places, closer to 2 inches high, it may be more like 14-15 mins bake time, but if they are a thinner fillet (like 1 inch or less in height) maybe less time, like 10 or 11. You can tell when salmon is done when it flakes easily with a fork. Unfortunately it’s not an exact science like, let's say cupcakes because not every fillet is the same size. But what I can tell you is I prefer to take salmon out of the oven before I think it’s completely done and let it rest. The fish will continue to cook a bit as it cools to a serving temp and then I don’t have overcooked salmon on my hands.
While your salmon is baking, make your salsa! De-seed your pomegranate and put the pom jewels in a bowl, along with the diced avocado, jalapeño, green onion, and cilantro. Zest a bit of the rind from the lime into the salsa if desired and then squeeze the juice from it into the bowl. Toss together lightly (so the avocado pieces stay in tact) and then season with salt to taste.
Top each salmon fillet generously and serve!
Chocolate Cake with Basil Frosting
FOR THE CAKE
1 3/4 cups sugar
1 3/4 cups flour
1 cup unsweetened cocoa powder
1.5 tsp Jacobsen Kosher Sea Salt
1.5 tsp baking powder
1.5 tsp baking soda
2 large eggs
1 cup buttermilk
1 Tbs vanilla extract
1/2 cup melted butter (or flavorless oil, if preferred)
3/4 cup boiling water
FOR THE FROSTING
1.5 cups unsalted butter (3 sticks)
12 basil leaves (or 4 sprigs rosemary, if you prefer), plus more for decoration
2 cups powdered sugar
Pinch of Jacobsen Kosher Sea Salt (about 1/4 tsp)
1 tsp vanilla extract
1 Tbs whole milk
Preheat the oven to 350 degrees Fahrenheit.
Grease two 8 x 3 inch cake pans and line with parchment rounds or dust heavily with cocoa powder once greased.
In a large bowl, whisk together the sugar, flour, cocoa powder, salt, baking powder, and baking soda. In a separate medium bowl, whisk together the eggs, buttermilk, vanilla, and melted butter or oil. Add the wet ingredients to the dry ingredients and stir to combine. Whisk in the boiling water.
Pour the batter into the cake pans and bake until a toothpick inserted into the center comes out clean. Begin checking doneness at 28 minutes. (Mine was about 30). Let cool in the pans for 15 mins and then invert onto a rack and let them cool completely before you frost.
To make the frosting:
In a saucepan, melt the butter over medium heat. Add the basil leaves, reduce the heat to medium low, and simmer for 15 minutes stirring often. You don’t want the butter to brown here. Strain out the basil leaves and transfer to a metal bowl. (NOTE: This step can be done the night before, which is what I did, then placed in the fridge overnight. Then it can be softened at room temp the next morning before beating with the other frosting ingredients). If you cannot make the butter infusion the night before, you’ll want to place the bowl of hot basil butter in an ice bath and use an electric mixer to beat it it until it becomes pale and fluffy again. Once the butter is this consistency, beat in the sugar, salt, vanilla and milk.
Level the cakes and frost or decorate as desired. Yummmmm-o.