French Seasoning Salt is one of the most popular retail products we have ever carried at The Chopping Block. The miracle seasoning in the blue jar as it's known among our students is the perfect all-purpose seasoning. It's great sprinkled on meats, seafood, poultry and vegetables before grilling, roasting or sautéing. I especially like to sprinkle it lightly on cooked foods to use as a finishing salt.
We sold a lot of this salt over the holiday season during private shopping appointments which depleted our stock. However, I'm happy to tell you that it's back in stock!0
Just today, a gentleman knocked on the door of our Lincoln Square location asking if we had it. He purchased two jars and when I asked him how he would be using it, he said he loves it over steamed broccoli. Yum!
The main ingredients are kosher salt, fleur de sel, garlic, onion, pepper, spices and herbs. When I smell it, I get notes of lavender, which plays a big part in the French herb seasoning mix Herbs de Provence.
I did some research on fleur de sel, which goes back to ancient times. This evaporated sea salt with a light, hollow crystalline structure was harvested in France on the coast of Brittany, notably in the town of Guerande. Greeks also harvested it along the Mediterranean sea coast of the Mani Peninsula of Lakonia. In Mexico, the Mayans cultivated this salt 1500 years ago. This particular salt is harvested naturally and is not refined.
French seasoning salt has a lovely, ephemeral crunch thanks to the mix of kosher salt and fleur de sel. It goes especially well on fish, such as a nice piece of striped bass. It would be delicious on any type of grilled fish or fish simply sautéed with butter and lemon and finished with a sprinkling of the French seasoning salt.
We are a pickup location for Hooked on Fish, which makes fresh, sustainable seafood easily available to those in the Chicagoland. You can order the weekly catch and pick it up at our Lincoln Square location each week. The quality of their fish is great, and you'll support another local small business at the same time.
I recently made TCB's very popular meatball recipe and used the French seasoning salt to season the meatballs. I served the meatballs with pasta and broccoli. I recommend seasoning the meatballs with the salt before baking, and then add a pinch once they come out of the oven. Tasting is essential, and base your decision on that. It's all about preference, but in this case, less is more!
Meatballs with Tomato Sauce
Scroll down for a printable version of this recipe.
Yield: About 1 dozen meatballs
Active time: 30 minutes
Start to finish: 45 minutes
For the meatballs:
1/2 pound ground chuck or sirloin
1/2 pound ground pork
1 egg, well beaten
1/2 cup panko breadcrumbs
1/2 teaspoon red chili flakes
1/3 cup ricotta cheese
1/4 cup parmesan cheese, grated
Salt and pepper to taste, use the French seasoning salt
For the sauce:
2 tablespoons extra virgin olive oil
1/2 onion, medium dice
2 cloves garlic, thinly sliced
1/2 cup red wine
One 28-ounce can crushed tomatoes
1 teaspoon dried oregano
2 tablespoons fresh basil, leaves torn
Salt and pepper to taste
Pinch of granulated sugar, if desired
Parmesan cheese for garnish
1. Preheat the oven to 375°, and line a sheet tray with parchment paper.
2. In a medium-size bowl, gently mix together the ground meat, egg, breadcrumbs, chili flakes, ricotta and parmesan cheese. Season with salt and pepper to taste. Form the mixture into 1 1/2-inch meatballs, and set on the prepared tray.
3. Bake the meatballs until slightly firm and browned on the bottoms, about 15 minutes.
4. While the meatballs are baking, prepare the sauce. Heat a wide, heavy pan or French oven over medium heat, and add the olive oil. Gently sauté the onions until lightly caramelized around the edges, 5 to 6 minutes. Stir in the garlic and cook for an additional minute, or until aromatic.
5. Deglaze the pan with the red wine, and reduce until almost dry.
6. Pour in the tomatoes and oregano, and bring to a boil. Reduce the heat to a simmer. Add the baked meatballs to the sauce, and simmer for about 15 minutes.
7. Stir in the basil, and season with salt and pepper to taste. Add a pinch of sugar, if desired, and serve topped with parmesan cheese.
This French seasoning salt would be absolutely perfect in both of the menu items we have planned for our virtual cooking class on Friday, March 19 at 7pm CST. You'll learn how to make and enjoy:
- Fish en Papillote (Fish Steamed in Parchment Paper) with Herb Compound Butter, Zucchini and Peppers
- Warm French Lentil Salad with Spinach
And if you need more inspiration, all of these upcoming virtual classes have dishes where this product is the perfect fit. Join us for as many as you can!
- Virtual Crispy Pork Medallions Sunday, March 24 4pm CST
- Virtual Vacation: Trip to Paris Saturday, March 27 6pm CST
- Virtual Whole Roasted Chicken Workshop Sunday, March 28 4pm CST
- Virtual Chicken Fricassee Thursday, April 1 6pm CST
Place your order for French seasoning salt now by emailing lincoln@thechoppingblock.com. We'll contact you for payment and curbside pickup options. You can see all of the products we have available in the SHOP tab in the top navigation of our website.
Meatballs with Tomato Sauce
Ingredients
- 1/2 pound ground chuck or sirloin
- 1/2 pound ground pork
- 1 egg, well beaten
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon red chili flakes
- 1/3 cup ricotta cheese
- 1/4 cup parmesan cheese, grated
- Salt and pepper to taste, use the French seasoning salt
- 2 tablespoons extra virgin olive oil
- 1/2 onion, medium dice
- 2 cloves garlic, thinly sliced
- 1/2 cup red wine
- One 28-ounce can crushed tomatoes
- 1 teaspoon dried oregano
- 2 tablespoons fresh basil, leaves torn
- Salt and pepper to taste
- Pinch of granulated sugar, if desired
- Parmesan cheese for garnish
Instructions
- Preheat the oven to 375°, and line a sheet tray with parchment paper.
- In a medium-size bowl, gently mix together the ground meat, egg, breadcrumbs, chili flakes, ricotta and parmesan cheese. Season with salt and pepper to taste. Form the mixture into 1 1/2-inch meatballs, and set on the prepared tray.
- Bake the meatballs until slightly firm and browned on the bottoms, about 15 minutes.
- While the meatballs are baking, prepare the sauce. Heat a wide, heavy pan or French oven over medium heat, and add the olive oil. Gently sauté the onions until lightly caramelized around the edges, 5 to 6 minutes. Stir in the garlic and cook for an additional minute, or until aromatic.
- Deglaze the pan with the red wine, and reduce until almost dry.
- Pour in the tomatoes and oregano, and bring to a boil. Reduce the heat to a simmer. Add the baked meatballs to the sauce, and simmer for about 15 minutes. 7. Stir in the basil, and season with salt and pepper to taste. Add a pinch of sugar, if desired, and serve topped with parmesan cheese.
