Expanding on our Greece: Trending Edibles post (featuring the Summer Fancy Food Show’s fresh-off-the-shelf Greek/Mediterranean foods), we continue our spotlight cooking series with Mentis Estate’s premium Fleur de Sel sea salt and Extra-Virgin Athenolia Olive Oil—both of which elevate any dining experience to five-star perfection. The following recipes will get you started. 
​Kali orexi!

This dipping oil is also great spooned over grilled/broiled chicken or fish.
 
TOTAL PREP TIME: 10 minutes, plus standing
SERVINGS: 4 to 6
 
1/2 cup Mentis Estate extra-virgin olive oil
Zest of 1 lemon
2 tablespoons lemon juice
1 to 2 teaspoons minced garlic (to taste)
Mentis Fleur de Sel sea salt, to taste
Freshly ground pepper, to taste
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon fresh thyme leaves
1/4 teaspoon toasted sesame
*
Fresh crusty bread, sliced, for dipping
 
In a medium bowl, whisk together the oil, zest, lemon juice, garlic, salt, and pepper to form an emulsion. Stir in the parsley and thyme. Let stand 1 hour for the flavors to develop. Sprinkle the dipping oil with sesame and serve with bread on the side.

This marinade also works well with poultry. (For 4-ounce pieces of boneless poultry, heat the grill to medium and cook 5 to 7 minutes on each side, or until a meat thermometer registers 165°F when inserted in the center of each. This can also be done in a broiler or cast iron skillet on the stovetop.).
 
PREP TIME: 20 minutes, plus standing and chilling
COOKING TIME: about 1 hour
SERVINGS: 6
 
BEANS
8 ounces dried Great Northern beans
3 cups cold water
2 tablespoons Mentis Estate extra-virgin olive oil, plus more for serving
2 teaspoons chopped fresh sage leaves
1 small garlic clove, minced
Mentis Fleur de Sel sea salt
Freshly ground pepper
*
MARINADE
1/2 cup Mentis Estate extra-virgin olive oil
6 fresh basil leaves
4 sprigs fresh thyme
4 fresh sage leaves
1/4 teaspoon dried marjoram
1 tablespoon finely chopped garlic
Grated zest of 1 orange
Mentis Fleur de Sel sea salt
Freshly ground pepper
4 fillets (6 ounces each) halibut, swordfish, or sea bass
*
4 lemon wedges, for serving
Fresh herbs and orange peel, for garnish
 
1. For beans: Place the beans in medium saucepan, add enough cold water to cover by 3 inches, and let soak overnight. Drain beans and return to pan. Add the 3 cups cold water, 2 tablespoons oil, the sage, and garlic. Bring to boil. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, until beans are just tender, about 45 minutes. Drain well. Season with salt and pepper. (Can be made up to 1 day ahead. Let cool completely, then cover and refrigerate. Reheat before serving.)
 
2. For marinade: In a small saucepan, heat the oil over low heat until just warm. Add the basil, thyme, sage, and marjoram, and heat 2 minutes to infuse the oil. Remove from heat and let cool to lukewarm. Add the garlic, orange zest, and salt and pepper to taste. Let cool completely.
 
3. Place the fish fillets in a large shallow bowl. Reserve 2 tablespoons of the marinade and pour the remaining marinade over the fillets. Cover and refrigerate for 2 to 3 hours, turning fillets halfway through.
 
4. Heat the broiler or grill. Remove the fish from the marinade and season with salt and pepper. Cook the fish until it is opaque in the center and flakes easily when pierced with a fork, about 3 to 4 minutes per side.
 
5. Divide the beans among 6 serving plates and drizzle with oil. Top with the fish and drizzle with the reserved marinade. Serve with lemon wedges on the side and garnish with herbs and orange peel, if desired.
 
Recipes copyright © Kelly Salonica Staikopoulos and Mentis Estate 
 
About Mentis Estate
Products:
Fleur de Sel (“flower of salt”): Mentis premium, medium-grain Fleur de Sel is 100% hand-harvested using artisanal methods to produce the finest quality sea salt with its full compliment of minerals and the delicate taste of the Mediterranean Sea. Its nuanced and delicate flavor with a flakey, subtle crunch sets this above regular sea salt. It is also excellent as a finishing condiment over salads, vegetables, and any type of meat or fish. And, yes, it beautifully finishes a dessert (especially chocolate). Locally harvested salt is a unique way to experience the rare and complex flavor of a region and the essence of a country.
 
Extra-Virgin Olive Oil: a pure, unblended olive oil harvested from just one olive variety, the renowned Athenolia, with an acidity of less than 0.5%. Well-balanced aromatic characteristics described as pine, floral, nutty, fruity, buttery, and pungent, with a hint of artichoke. 

Mentis Estate products are available in gourmet shops, Greek markets, and online.
 
For more about Mentis Estate, check out our blog: Olive Oil~Branch to Bottle

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2019-2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Thanks to a number of requests from our subscribers following our sea-salt blog, Sea Salt: Cook, Taste, Savor, we’re bringing you more fun and yummy sea salt-infused recipes. Sea salt turns up in the most unexpected places—wait ‘till you see how versatile, and surprising, it is. Get ready for a full menu of sea-salt delights!

Watermelon-Halloumi Skewers on a Salt Plate
You’ll love this sweet-and-salty meze that takes just 10 minutes to prepare! The salt plate keeps the skewers nicely chilled and flavored.    

Serves 4 to 8
​
DRESSING
6 tablespoons extra-virgin olive oil

1 lemon, zested (reserve zest for garnish) and juiced
Pinch HimalaSalt
·                
Four 8-inch or eight 4-inch bamboo skewers
Chilled seedless watermelon, cut into 12 (1-inch) cubes
One 8-ounce piece Halloumi cheese, cut into 12 (1-inch) cubes
Fresh basil leaves

HimalaSalt Salt Plate (chilled for 1 hour in freezer)

Freshly ground Pepper

HimalaSalt Zen Cube, for finishing

6 cherry tomatoes, chopped, for garnish

1. Make dressing: In a bowl, combine olive oil, lemon juice, and HimalaSalt, whisking to form an emulsion.

2. Alternatively skewer watermelon and cheese cubes with basil leaves. Arrange on the chilled salt plate and drizzle with dressing. Lightly season with pepper and grate the Zen Cube over each skewer. Garnish with lemon zest and tomatoes. 

Recipe by Kelly Salonica Staikopoulos
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style  

Olive Oil Poached Shrimp over Orzo
 with Feta and Smoked Sea Salt
Smoked salt gives this dish an outdoor-roasted flavor that’s just incredible.

Serves 4

1 pound large shrimp, peeled and deveined
8 ounces orzo pasta
1 to 1½ cups olive oil
1 tablespoon minced garlic

¼ teaspoon red pepper flakes (or to taste)

Zest of 1 large lemon 

1 tablespoon fresh lemon juice

½ cup dry white wine
1½ tablespoons fresh thyme leaves, plus sprigs for garnish

1 tablespoon chopped fresh tarragon leaves, plus whole leaves for garnish

¼ to ½ teaspoon Alaska Pure Alder Smoked Sea Salt 
(to taste)
½ teaspoon freshly ground pepper

½ cup crumbled feta cheese

1. Rinse shrimp and pat dry; set aside. Bring a large pot of salted water to a boil over medium-high heat. Add orzo and cook according to package directions; drain.

2. Meanwhile, in a large skillet, heat ½-inch of oil over medium-low heat.

3. In another skillet, heat 1 tablespoon oil, the garlic, and red pepper flakes over medium heat. Before garlic browns, add the lemon juice and wine and reduce to half.

4. Add the shrimp to the first skillet and cook until opaque, 2 to 3 minutes, turning once (the oil should not sizzle when shrimp is added).

5. Transfer the orzo to the second skillet with the wine reduction. Heat over medium heat and add the fresh herbs and lemon zest; toss to coat. Plate the pasta, place shrimp on top, and garnish with the whole herbs. Finish with smoked sea salt, pepper, and feta. Serve hot.

Chocolate Molten Cakes with Sea Salt and Balsamic Vinegar
The flavor of these lava cakes is heightened by the addition of sea salt and balsamic vinegar.
NOTE: Make sure you use aged balsamic—it’s thicker, less acidic, and sweeter than regular.

Serves 6

½ cup unsalted butter (1 stick), plus more for ramekins
7 ounces bittersweet chocolate, chopped (about 1¾ cups)

½ cup granulated sugar

¼ teaspoon kosher salt

3 large eggs, at room temperature, lightly beaten
3 tablespoons port wine

¼ teaspoon vanilla extract

1 tablespoon unbleached all-purpose flour
Alaska Pure Sea Salt

Raspberries or Strawberries, for garnish

Good quality aged balsamic vinegar


1. Preheat oven to 425°F. Butter six 4-ounce ramekins and place in a rimmed baking pan; set aside. Bring a kettle of water to a simmer.

2. Heat together the chocolate and butter in a large heavy saucepan over low heat, stirring until melted, 2 to 3 minutes. Remove from heat. Whisk in sugar and kosher salt until dissolved, about 30 seconds. Gradually whisk in eggs until smooth. Whisk in wine, vanilla, and flour until combined. Evenly Divide batter among prepared ramekins, filling 2/3 of the way up sides. Lightly sprinkle sea salt over tops. Pour the hot water into the pan, being careful not to spill into the batter, until it reaches halfway up the ramekins.

3. Bake 14 to 16 minutes, until the cakes are set and dry. Remove from the oven and let cool in water bath for 2 minutes. Carefully remove ramekins from water bath (they will be very hot) and place on a paper towel-lined heatproof surface. Garnish each with berries, drizzle with balsamic vinegar, and lightly sprinkle with sea salt. Serve warm.

Recipes courtesy of Alaska Pure Sea Salt Company

Hot Fudge Sauce
Chili sea salt intensifies the flavor of chocolate, taking irresistible to a whole new level.

Makes about 1 cup

½ cup unsweetened cocoa
½ cup sugar
½ cup milk
Pinch Aleppo Chile Sea Salt (or a pinch Aleppo pepper and a pinch Falksalt Smoke Sea Salt Flakes) 

Combine cocoa,
 sugar, and milk in a saucepan. Bring to a boil over medium heat, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until slightly thickened, about 5 minutes. Stir in sea salt until dissolved. Cool slightly and serve over ice cream or as a fruit fondue.

Recipe courtesy of Falksalt

We hope you enjoyed cooking with sea salt. Here's the link to our sea-salt blog (in case you missed it): Sea Salt: Cook, Taste, Savor. For more about the flavors in our kouzina, check out Greek Herbs, Spices & Flavorings. Stay tuned for more upcoming blogs on spices that we'll pair with recipes to show them off!

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.

Thanks for following us and we’ll see you next Monday!

Until then~
Kali orexi! Good appetite!

Kelly

Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!

Web design by Kelly Salonica Staikopoulos