I have some big news, and it’s exciting! Starting this Sunday, this blog will also be run as a brand new column in the San Francisco Chronicle’s Sunday edition (print and digital) and will be called A Brown Kitchen! There will be tasty things to cook and eat and lots of photos accompanying each and every recipe. A Brown Table is not shutting down; it’s just the opposite; a lot more of my food will be coming your way! Never in my wildest dreams did I think that something like this would happen all through writing, cooking, and photographing my food in this food blog! As always, thank you for your support over the years! XOXO What does one do with some 20 lbs of cherries? I think this might solve many of those problems I encounter when I buy or get greedy, picking too much fruit at farms. Provided you can get someone to pit the cherries for you (insert spouse or kids here for the said task), you do a whole lotta crazy stuff besides cooking dishes and desserts with them. You can and should also make this cherry salt. It’s an easy recipe, fresh cherry bits with Maldon salt flakes. As my friend Jenny says, it goes great with cherry-flavored margaritas, but you can use it for seasoning food too. I considered cherry juice, but the extra texture of the fruit embedded in the salt makes things much more fun! Note: I didn’t provide any tips this time as I normally do since there’s not much to really look out for except one thing, check the pan occasionally to avoid burning. A little browning is good for getting some complex flavors of caramelization, but beyond that, it is the easiest seasoning to prepare. No reviews 1 cup/288 g flaky salt such as Maldon or Halen Mon http://www.myhappynook.com Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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