Tuscan salt for rubs

Fall approaching, I thought about the stews and roasts I will be soon making into the winter. This made me think about the rubs I use. I like flavors from herbs and I love garlic being French, so the Tuscan Salt seems great. A blend of coarse sea salt, rosemary, thyme, sage and garlic.
Having abundance of fresh rosemary and german thyme, and having always on hands garlic, I thought I would make my own Tuscan Salt rub. I omitted the use of Sage as I have none and knowing my husband loves garlic, I thought I would make my own version of Tuscan Salt tailored to our own palates.

I started with separating the thyme leaves from its branch, can be a tedious work though well rewarded, it smelled so good. Then I went on doing the same with rosemary. Aside I poured 1/3 cup of french coarse sea salt (I like "La Baleine" sea salt (I grew up with it) - coarse is Red package/ fine is Blue package- I find it at Whole Foods) into my food processor, I then added 3 cloves of garlic, which I cut in halves as to remove the stem inside. I chopped it roughly as to get the garlic chopped and incorporated into the salt. I then added my blend of fresh herbs (german thyme and rosemary), I chopped it again, then added some more salt, blended it again. Then I added a bit more rosemary and 2 more cloves of garlic and a bit more salt. I blended it again. And Voilà I had my own Tuscan salt (omit the sage). I poured my processor content onto a baking sheet as to let the salt dry out. I comprehend some recipes call for baking it in the oven as to dry it faster. I don't as I strongly believe that if over baked you will lose the aromas/essential oils from the herbs. After leaving it out to dry out for up to 2 days, I pour it into a sealed jar.

Note: I normally like to use a knife as I think it can be easy to over-process when using a food processor, though if you are careful, you will be fine.

I also like to make rosemary salt. I mince up fresh rosemary and let it dry with coarse sea salt into a jar. About a week later (even less), the salt has absorbed the fragrant rosemary and it has becomes a great flavored salt to sprinkle onto raw meat or poultry (rub) or add to any recipe calling for a pinch of salt.

If you are growing your own herbs, you know as well as I that it can grow like weeds. This year, I have had so much herbs such as basil, German thyme, rosemary and mint that I had to be creative. I have made so much pesto, I also chopped fresh basil which I conserve into ice cubes with olive oil and froze. For the remaining herbs, I have made rubs and homemade fragrant salts.

I have not done much yet with my mint though I think I may try my hand at making mint herbal tea.

Fall is approaching, soon it will be time for stews, roasts and soups...

Being someone who likes to be prepared and enjoys cooking, I confess I tend to do quite a bit of research about what I buy for the Kitchen (from the produces I cook with, to the spices I use to the tools I cook/bake with). Reality is that buying good quality tools can be expensive though does not need to be. I thought I'd share my finds over the last few months.

First, let me elaborate and say that in my opinion there are various types of cooks, though two that really stand out. Some can cook using whatever leftovers are found in the fridge and what is in the pantry then there are those that follow recipes very carefully. Either way, I believe cooking requires "good tools". I am the first one to admit I have attempted to make meals at my then boyfriend now husband's studio with whatever pots and pan he had though often the results were fine, I found the cooking to be a bit laborious, I didn't have the right pans to have the even cooking... I will even add that trying to cut a roast with a dull knife is not easy. The point being there are certain things in a kitchen that I will rely on to cook with more ease: good cutting knives and good pots.

For knives, trust me when I say I know how expensive they can be. Just have a look on Williams-Sonoma website. Well, I go to rummage sale in nice neighborhoods and shop at TJ Maxx, Homegoods stores for a cheaper price.

For Le Creuset cast iron pots, I actually found the outlet store to be still too pricey. So I check thrift stores and again shop at TJ Maxx, Homegoods stores. I also discovered through researches online that Le Creuset has Second Choice pots that TJ Maxx and Homegoods stores often sell. By "Second Choice" is often meant small blemish on enamel coating, variation of color, not uniformity of coating... though really most time, nothing really visible unless you really look for. Hence, the pots are fine for cooking though often much more affordable. Again, note also that these stores also have new not "second choice" pots. I personally acquired one regular and one second choice at my local store.

This year, I added two more Le Creuset pieces to my kitchen (I bought these at my local TJ Maxx/Homegoods store.)