Where There’s Smoke There’s …Flavor!

When using limited ingredients, as many of my recipes do, it’s important that each ingredient pack as much flavor as possible. 

A different way to add depth of flavor is to use smoked ingredients. 

My friend Margaret Mott of Smokin’ Mama’s Artisnal Foods in Pasadena makes smoked salt. 

In Salad Joy I have a recipe for Smoky Spuds: potatoes coated with smoked olive oil before roasting then sprinkled with her delicious smoked salt while still hot. 

Smoky spuds are prepared with smoked olive oil and smoked salt

Smoky spuds are prepared with smoked olive oil and smoked salt

As you can see, I’m currently out of Smokin' Mama's salt and am using Smoked Maldon from Gelson’s. 

Smoked paprika is one of my favorite spices

Smoked paprika is one of my favorite spices

One of my other favorite spices is smoked paprika.  For More Salad Joy, I’m working on a rich chicken paprika salad: chicken thighs rubbed generously with smoked paprika and smoked olive oil before roasting. 

Smoked cheeses also add a unique flavor.  Smoked mozzarella is delicious as a last minute addition to a light pasta supper of penne with asparagus and herbs. 

Smoked gouda is a great addition to cheese plates

Smoked gouda is a great addition to cheese plates

When preparing cheese plates I often serve smoked Gouda.  Everyone loves it.     

How about you?  Please comment below and let me know what types of smoky foods and flavors you like!