​GRILLED BURRATA BACON BURGER WITH BALSAMIC CARAMELIZED ONION TOMATO, BASIL AND TUSCAN AIOLI.
INGREDIENTS
BALSAMIC CARAMELIZED ONIONS:
3 tablespoons extra-virgin olive oil
1 1/2 pounds onions (2 large), sliced into 1/2-inch-thick rings
Salt and freshly ground black pepper
1 tablespoon sugar
3 tablespoons Aged Balsamic Vinegar
TUSCAN AIOLI;
Freshly ground black pepper
1 cup mayonnaise
1/3 cup fresh lemon juice
2 tablespoons grated Parmesan
1 teaspoon DEREK’S GOURMET’S ESSENCE OF TUSCANY
Dash Worcestershire sauce
BURGERS:
Eight to twelve slices of thick cut smoked bacon cooked crisp (depending on love of bacon, and health) 
1.5 pounds ground beef chuck
DEREK’S GOURMET’S SALE ARRABBIATA 
Freshly ground black pepper
2 tablespoons unsalted butter, melted
4 hamburger buns (your choice)
Accompaniments:
Sliced tomato
Fresh Basil leaves rinsed and dried
1 large or two to three small burrata sliced and placed on paper towel to absorb extra water.
PREPARATION
FOR CARAMELIZED ONION :
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, covered, stirring occasionally, until golden and softened, 15 to 20 minutes.
Reduce heat to medium-low, then add vinegar, scraping up the brown bits on bottom of the skillet, and cook, uncovered, stirring, until liquid evaporates, 1 to 2 minutes. Season to taste with salt and pepper. Transfer to a small bowl and keep warm, covered.
FOR AIOLI
Simply combine all ingredients into bowl and whisk together
FOR BURGERS:
Prepare grill for indirect-heat cooking over medium-hot charcoal (medium heat for gas)
Form into 4 patties, about 4 inches in diameter and 1 inch thick.
Sprinkle evenly with 1 teaspoon DEREK’S GOURMET’S SALE ARRABBIATA 
and 1/2 teaspoon freshly ground black pepper 
Brush cut sides of buns with butter.
Oil grill rack, then sear patties directly over coals (or lit burner or burners), covered only if using a gas grill, moving to area of grill with no coals (or over shut-off burner) if flare-ups occur, until browned, 2 to 3 minutes on each side.
Move burgers to area with no coals (or over shut-off burner) and grill, covered, turning once, until they reach 155°F on instant-read thermometer, about 4 minutes total. Top with cheese to taste and heat, covered, until it melts and burgers register 160°F, about 1 minute. Transfer burgers to a clean platter.
Grill buns, buttered side down, until grill marks appear, about 1 minute.
Assemble burgers with buns Aioli basil tomato burger, topping cheese with caramelized onions then bacon on top.
Cooks' notes:
•Onions can be made 3 days ahead and chilled, covered. Rewarm.
•Patties can be formed 1 day ahead and chilled, covered. Bring to room temperature before cooking.
•If you plan on doubling the recipe, be aware that you will have to cook the burgers in batches.
•If you are unable to cook outdoors, burgers can be cooked in a heated grill pan over medium to medium-low heat, covered the whole time, until they reach 160°F, about 1 minute.

BASQUE BRAISED LAMB SHANKS WITH CRISPY BAKED P’TIT BASQUE CHEESE POLENTA 

Cooking lamb shanks uncovered in their broth simultaneously browns and braises them, adding richness and color. Braise them a day ahead; the flavor will deepen overnight in the fridge.

INGREDIENTS:
SERVINGS: 8

LAMB SHANKS
6 lb. lamb shanks (6–8 shanks, depending on size)
2 Tbsp. DEREK’S GOURMET’S ESSENCE OF PROVENCE SALT plus more for seasoning
2 Tbsp. DEREK’S GOURMET’S CAPICOLA SPICE RUB
Freshly ground black pepper
7 garlic cloves, 1 grated, 6 minced
3 Tbsp. olive oil
2 large onions, diced
2 Carrots Diced
6 celery stalks diced
2 Tbsp. unbleached all-purpose flour
2 cups drained canned diced tomatoes
1 cup Marsala wine
4 cups (or more) Beef broth

POLENTA
1½ cups polenta (coarse cornmeal)
2 Tbsp. olive oil
2 tsp. DEREK’S GOURMET’S ESSENCE OF PROVENCE SALT
1½ cups finely grated P'tit Basque Sheep’s Milk Cheese (can substitute Parmesan)
2 Tbsp. (¼ stick) unsalted butter
Freshly ground black pepper

DIRECTIONS:

LAMB SHANKS
Place lamb on a large rimmed baking sheet; season all over with 2 Tbsp. DEREK’S GOURMET’S ESSENCE OF PROVENCE SALT plus more for seasoning 2 Tbsp. DEREK’S GOURMET’S CAPICOLA SPICE RUB and generously with pepper.
Put grated garlic in a small bowl; massage into lamb. Cover and let stand at room temperature for 1 hour.
Preheat oven to 350°. Heat oil in a large wide heavy pot over medium-high heat. Add onions, carrots and celery, season with Provence salt and pepper, and cook, stirring occasionally, until golden, 8–10 minutes.
Add minced garlic and flour. Stir vigorously to distribute flour. Cook, stirring often, until mixture becomes dry, about 1 minute. Add tomatoes and wine. Simmer briskly, stirring often, until juices thicken and tomatoes begin to break down, about 10 minutes.
Gradually stir in 4 cups broth. Simmer until flavors meld, 3–4 minutes. Season to taste with salt and pepper. Add lamb shanks to pot in a single layer, pushing them down into sauce (add additional broth if needed so that shanks are about ¾ submerged).
Roast, uncovered, until tops of shanks have browned, about 30 minutes. Using tongs, turn shanks over and roast for 30 minutes longer.
Cover and cook, turning shanks occasionally, until meat is fork-tender and almost falling off the bone, for about 2 hours (time will depend on size of shanks). Remove from oven and skim off fat from surface of sauce. Let shanks rest in liquid for at least 30 minutes.
Do Ahead: Lamb shanks can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep chilled.

POLENTA
Preheat oven to 350°. Stir polenta, oil, salt, and 7½ cups water in a 13x9x2” baking dish to blend. Bake, uncovered, for 1¼ hours. Stir in cheese and butter and season with pepper. Smooth top and continue baking until polenta is set and jiggles like custard, 25–30 minutes.
Meanwhile, discard any fat from surface of lamb shank mixture and bring to a simmer over medium heat. Cover, reduce heat to low, and simmer gently, occasionally turning shanks and stirring sauce, until heated through, about 20 minutes. 
Preheat broiler. Broil polenta, watching very closely to prevent burning, until surface is light golden, 5–7 minutes. Serve immediately for a softer polenta; for a firmer texture, let rest for up to 30 minutes..

 Porchetta

FRENCH SAUTEED SHALLOT-DIJON GREEN BEANS
What to buy:
Haricots verts are slender green beans that are popular in France because they have a more delicate flavor than other green beans. If you can’t find them, substitute with the thinnest, youngest green beans available.
Be sure to get a high-quality Dijon mustard, 
Game plan: Tossing the haricots verts in the dressing while they are still hot helps the dressing adhere to each bean and mellows the flavors of the garlic and shallot, so make sure to have the dressing ready when you put the beans in the boiling water.

INGREDIENTS
2 tablespoons finely chopped shallot (from 1/2 of a small shallot)
2 tablespoons white wine vinegar
1 medium garlic clove, minced (about 1 teaspoon)
1 pound haricots verts
1 tablespoon Whole-Grain Dijon Mustard (see What to Buy note)
1/2 teaspoon DEREK’S GOURMETS ESSENCE OF PROVENCE SALT, plus more as needed
1/8 teaspoon freshly ground black pepper, plus more as needed
1/4 cup extra-virgin olive oil
2 tablespoons capers, drained and finely chopped
1 tablespoon finely chopped fresh Italian parsley leaves

INSTRUCTIONS
1.Combine the shallot, vinegar, and garlic in a large, nonreactive bowl and let sit for 15 minutes. Meanwhile, bring a large saucepan of heavily salted water to a boil over high heat. Also, prepare the beans by cutting the stem end off of each, leaving the wispy tail on.

2. When the shallot mixture is ready, add the mustard and measured salt and pepper and whisk until combined. Whisking constantly, add the oil in a slow, steady stream. Stir in the capers. Taste and season with additional salt and pepper as needed; set aside.

3. When the water has reached a boil, add the trimmed beans and cook until crisp-tender, about 3 to 4 minutes. Drain well in a colander and immediately add to the dressing. Using tongs, toss until well coated, then transfer to a flat serving dish. Spoon the remaining dressing over top and sprinkle the beans with the parsley. Serve warm or at room temperature.

DEREK’S CHIANTI CHAR BROILED PORK CHOPS
DIRECTIONS
Important Note from Chef Derek; Now The Essence of Tuscan Salt is Pork chops best friend, this salt goes amazing on the pork chops because of the Fennel Pollen but let me say two things.
1. Buy your chops thick like two fingers at least,and pinkish in color,do not buy the darker colored chops, they will not be as tender, I say this because a lot of people hate pork chops because they are used to eating those paper thin abominations that are better as a ninja throwing star then for eating. When the chop is thick and you brine it right it will be slightly pinkish and juicy and amazing. 
2. WAIT FOR IT!!! Don’t forget to let it rest, this is the most important thing when cooking any kind of meat or poultry when it rests it lets all the juices reabsorb into the meat, if you don’t it’s like popping a balloon, all the juice will just come out and you will have a lovely dry meat.
FOR THE BRINE;
To make the brine: In a large container, add all of the ingredients and stir to combine. Submerse the pork chops in the brine and refrigerate for 3 days. After 3 days remove the chops from the brine, discarding the brine.
Preheat a grill. sprinkle each pork chop with the Essence of Tuscany Salt, fresh ground pepper( sprinkle the salt and pepper over every side even the fat on the sides, and a thin coat of Extra Virgin Olive Oil. Place pork chop gently on the preheated grill. After 3 to 5 minutes depending on thickness, rotate the chops 40 degrees to create grill marks. Grill the chops for another 3 to 5 minutes and then turn over and repeat the process. If the chops seem to be burning move the chops to a cooler part of the grill to allow for longer cooking time without burning. Stand the chops up so the fat edge is in contact with the grill to crisp up the fat edge, this will also make the fennel pollen very aromatic. Remove the chops from the grill and let rest in a warm place tented (not wrapped) for about ten minutes before serving, and its best to sprinkle a little extra of the Essence of Tuscany on the pork just to refresh. The doneness of the meat should be touch past medium rare to medium and very juicy
Ingredients
FOR THE PORK;
Essence of Tuscany to taste
Fresh black pepper to taste

FOR THE BRINE;
1 Oz Essence of Tuscany salt, or to taste
1/3 cup sugar
1 1/2 quarts’ cold water
4 bone- in pork rib chops

CHEF DEREK’S GLUTEN FREE BUTTERNUT SQUASH LATKES WITH DEREK’S GOURMET’S SALE DI DILL POLLEN SALT WITH SMOKED SALMON SOUR CREAM AND SALMON CAVIAR

INGREDIENTS:

1 2 lb. butternut squash, peeled and grated (about 6 cups)
1 medium onion, grated (about 1 cup)
4 tbsps. Chive Bottoms 
3 eggs
2 Tsps. DEREK’S GOURMET’S SALE DI DILL POLLEN SALT 
Fresh Ground Pepper, to taste
oil, for frying
2-3 oz. Cold smoked salmon
1 jar 1-2 oz. Salmon Caviar
Chive tops, for garnish
sour cream, for garnish 
scallions, for garnish

METHOD:

Add grated squash, onion, eggs, Chive bottoms (rough chopped) 2 Tsps. DEREK’S GOURMET’S SALE DI DILL POLLEN SALT and pepper to a bowl and mix well. Heat up oil in a frying pan and place spoonful’s of mixture into hot oil. Fry until golden and crispy on each side. Serve with a small dollop of sour cream top with a small pieces of the smoked salmon a small spoon of the caviar diced chive and the tops of the chive for garnish'

NOTE: If the mixture starts to get wet and soggy, use gloves to form patties and squeeze out moisture before frying.Type your paragraph here.

While the cooking method for this steak recipe means standing it up on the “T,” guarantees it yields truly juicy results. It’s important to get a T-bone steak that’s 1 1/2 inches thick, about three fingers thick or it won’t stand on its end on the grill, as instructed. Ask your butcher to cut one to order for you.

Makes: 4 servings
Serving Size: 4 oz. steak
Active Time: 15 minutes
Total Time: 1 hour 20 minutes

INGREDIENTS
2 T-bone steaks (2 1/2-3 pounds total), about 1 1/2 inches thick
2 teaspoons extra-virgin olive oil
3/4 teaspoon Dereks Essence of Tuscany seasoning Salt
1/2 teaspoon ground pepper

PREPARATION

Remove steaks from the refrigerator about 1 hour before you’re ready to grill.
Preheat grill to medium-high.
Cook the steaks for 4 minutes on each side, then balance each steak on end and cook for about 5-7 minutes more for medium-rare, 6 to 8 minutes for medium. Transfer to a rack so it does not sit in its own juices and let rest for 10 minutes.
To serve, cut the steak off the bones and cut it into cubes. Serve drizzled with a high quality first cold pressed Extra Virgin Olive Oil and sprinkle with Derek's Gourmet's Essence of Tuscany seasoning Salt.

 

 My favorite thing to cook is Porchetta, Its a little difficult but a challenge well rewarded this recipe is using either the "essence Of Tuscany" or The New Capicola Spice Rub" 
Ingredients
1 5–6-pound piece fresh pork belly, skin on
1 (trimmed) 2-3-pound boneless, center-cut pork loin
For the brine 
1 Cup Brown Sugar
1 Cup kosher or sea salt
½ fennel bulb
20 cloves crushed Garlic
! Gallon of Water
For the rub
4 heads Garlic lightly smashed
1 ½ Bulb Fennel
1 Bunch Italian Parsley
For the Seasoning
Aproximately ¼ cup of either
Dereks Gourmets Essence Of Tuscany
for a more traditional flavor
Or 
Dereks Gourmets Capicola Spice Rub
For something with a little more kick

Directions
Make the brine.
Fill a large container with 1 gallon water. Add the crushed garlic, sliced fennel bulb, salt, and sugar if possible blend the brine for better results.
Brine the pork. 
Put the pork in a large roasting pan and pour the brine over it. Cover and refrigerate 24 hours.
Make the rub. 
Place all ingredients in food processor until a just chopped and incorporated 
Preparation
Remove the pork belly from the brine and pat it dry.
HOW TO ASSEMBLE
1. Set belly skin side down. Using a knife, score the belly flesh in a checkerboard pattern 1/3" deep so roast will cook evenly.
2. Flip belly skin side up. Using a paring knife, poke dozens of 1/8"-deep holes through skin all over belly. Don't be gentle! Keep poking.
3. Using the jagged edge of a meat mallet, pound skin all over for 3 minutes to tenderize, which will help make skin crispy when roasted.
4. Turn belly and generously season with “Dereks Gourmets “Essence of Tuscany or Capicola Spice Rub both belly and loin and loin; rub both with fennel rub and arrange loin down middle of belly. 
5. Roll belly around loin; tie crosswise with kitchen twine at 1/2" intervals. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.
HOW TO COOK
Let porchetta sit at room temperature for 2 hours.Preheat oven to 500°. Season Outside of porchetta with “Essence Of Tuscany” Or “Capicola Spice Rub”. Roast on rack in baking sheet, turning once, for 40 minutes. Reduce heat to 300° and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145°, 1 1/2-2 hours more. If skin is not yet deep brown and crisp, increase heat to 500° and roast for 10 minutes more. Let rest for 30 minutes. Using a serrated knife, slice into 1/2" rounds.
Roast the pork. Put the pork belly on a rack set on a rimmed baking sheet. Tuck 4 upside-down spoons around the pork to keep it from rolling around. Roast 30 minutes, using a baster to baste the pork with the drippings and rotating the pan every 10 minutes. Turn the oven temperature down to 350 degrees F (325 degrees F for convection) and continue roasting, rotating the pan every 15 minutes, until the pork registers 155 degrees F on a thermometer, about 1 1/2 more hours.

​DEREK'S ROASTED BRUSSEL SPROUTS WITH BACON (or not)
INGREDIENTS
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon DEREK'S ESSENCE OF TUSCANY SALT (Dill Pollen And Provence recommended substitutes)
1/2 teaspoon freshly ground black pepper
6 strips thick-cut bacon chopped thin (obviously no bacon for vegetarians)
DIRECTIONS
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, DEREK'S ESSENCE OF TUSCANY SAL and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more DEREK'S ESSENCE OF TUSCANY SALT (I like these salty), and serve immediately.
For Bacon Version; Saute Bacon until crispy then sprinkle on Brussel sprouts
FYI 
Now, any of my salts will work in this Recipe, with the exception of the Capicola Rub, because the Capicola Rub is not actually a salt but if you use the Capicola with a salt it will be equally amazing if you were to just make this with a Gourmet blend or Pure salt. (be careful if using one of the Pure salts they will tend to be saltier because they are not blended with anything).

BISTECCA ALLA FIORENTINA (FLORENTINE STEAK)

CHEF DEREK'S ITALIAN WEDDING SOUP
FOR THE MEATBALLS
1/2 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/3 cup chopped fresh flat-leaf parsley
1 tsp. minced garlic
1 ½ tsp. DEREKS’S GOURMET’S ESSENCE OF TUSCANY SALT
1/2 tsp. freshly ground black pepper
1 cup fresh bread crumbs made from rustic white bread
1/2 cup freshly grated Parmigiano-Reggiano
1 ½ lb. Chicken or pork or Italian sausages, removed from the casings

FOR THE SOUP
3 quarts’ homemade chicken stock or best quality low-sodium chicken broth
1 lb. Tuscan Black Kale, escarole, spinach or chard washed and coarsely chopped
2 large eggs
2 Tbs. freshly grated Parmigiano-Reggiano, plus more for garnish
2 to 3 Teaspoons DEREKS’S GOURMET’S ESSENCE OF TUSCANY SALT
Freshly ground black pepper
Chopped fresh flat-leaf parsley

MAKE THE MEATBALLS
Combine all the ingredients in a large bowl, mixing quickly and gently. Do not over mix, or the meatballs will be rubbery. Roll the mixture into 1-inch balls. (You should have 22 to 24 meatballs.)
Cook the Meatballs in heavy Sautee pan just till brown or cook in oven on sheet pan at 400 degrees for ten minutes drain the excess fat or remove with slotted spoon

FOR THE SOUP
Bring the stock to a boil in a large pot over medium-high heat. escarole, reduce the heat to a simmer, Add the meatballs and cook until the for about 20 minutes more until meatballs are cooked through and the Kale is tender.
Season to taste with DEREKS’S GOURMET’S ESSENCE OF TUSCANY SALT
salt and pepper.

To serve, ladle the soup into bowls, dividing the meatballs evenly. Garnish each serving with more cheese and some parsley.

Brushetta With Fresh Ricotta, Crispy Prosciutto and Fried Sage Drizzled with 50 year old Balsamic

PANZANELLA - ITALIAN BREAD SALAD
For this recipe you'll need a good, dense loaf of bread that is at least a day old! Italians always find a way to use leftover bread... in Tuscany we have Pappa al Pomodoro as a regional specialty using leftover bread, also very delicious. Panzanella is considered a summer dish as the tomatoes and cucumber should be fresh and have that wholesome summer taste (something winter produce seems to often lack) but you can still try it anytime of the year!
Makes:4-6 servings
INGREDIENTS
2 large ripe tomatoes, cut into bite-size pieces
1 small cucumber, peeled and diced
1 small red onion, thinly sliced
1 clove garlic, very finely minced
1 cup fresh basil leaves, torn into small pieces with your hands
1/2 cup extra-virgin olive oil, plus more as needed
3 tablespoons balsamic vinegar or red wine vinegar, plus more as needed
1 Tsp. or to taste of Derek’s Gourmet’s Essence Of Tuscany salt 
Freshly ground black pepper, to taste
8 slices thick stale country style Italian bread, torn into bite-size pieces (sourdough is also good but not something you use here in Italy)
In a bowl, combine the tomatoes, cucumber, onion, garlic and basil. Drizzle with the 1/2 cup olive oil and the 3 tbsp. vinegar, season with Essence Of Tuscany salt and pepper and toss well.
Place half of the bread in a wide, shallow bowl. If the bread is quite stale and dry, you should first spoon a few tbsp. of water over the bread and let it soak some of the water up, then with your hands squeeze all of the water out and place bread in a different bowl before proceeding. If it isn't too stale or didn't have any, then you can skip this step.
Spoon half of the tomato mixture over the bread. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for at least one hour or until serving time. Just before serving, toss the salad and adjust the seasonings with salt and pepper. At this point the bread should have absorbed the water from the tomatoes and be all moist. If the bread seems dry for some reason, add a little bit of olive oil and toss well. Serve immediately.
Buon appetito!

SMOKED SALMON BRUSCHETTA WITH GRILLED BABY ASPARAGUS, POACHED EGGS, DILL POLLEN AND CAVIAR
INGREDIENTS
• Baby asparagus trimmed (larger asparagus may be substituted - 2 bundles
• eggs - 4
• bread - 4 slices
• Cold smoked salmon – Approximately one lb.
• lemon – juice of 1
• dill - 2 tablespoons
• DEREK'S GOURMETS SALE DI DILL POLLEN
• black pepper
• Caviar
DIRECTIONS
Preheat the oven to a low heat. Put a medium sized pan of salted water on to boil, add a splash of vinegar.
Put a griddle pan or char-broiler on to heat, when the pan starts to smoke, start grilling the asparagus. You may need to cook this in two or three batches depending on the size of your griddle. It will only take a couple of minutes for the asparagus to be cooked. Once all of the asparagus is cooked, season with DEREK'S GOURMETS SALE DI DILL POLLEN and set aside in the warm oven.
By now the water should be boiling. Turn the heat to low and twirl the water with a paddle. Crack the eggs one by one, in the middle of the whirl so the egg white won't spread all over the pan. After two or three minutes, when the egg is done, place is on a kitchen towel to drain.
Start toasting the slices of sourdough bread. Remove the eggs from the water.
Divide the toasted sourdough between four warm plates, then top with the smoked salmon, asparagus and a poached egg. Finish with DEREK'S GOURMET'S SALE DI DILL POLLEN, fresh dill lemon juice, Caviar and cracked pepper.

Bistecca Alla Fiorentina, or 'beefsteak Florentine style', consists of a T-bone traditionally sourced from either the Chianina or Maremmana breeds of cattle. A favorite of Tuscan cuisine, the steak is grilled over a wood or charcoal fire, seasoned with salt, sometimes with black pepper, and olive oil, applied immediately after the meat is retired from the heat. Thickly cut and very large, "Bistecca" are often shared between two or more persons, and traditionally served very rare, sometimes garnished with lemon wedges, if not accompanied by red wine, and accompanied by Tuscan beans as a side dish.

 While the cooking method for this steak recipe means standing it up on the “T,” guarantees it yields truly juicy results. It’s important to get a T-bone steak that’s 1 1/2 inches thick, about three fingers thick or it won’t stand on its end on the grill, as instructed. Ask your butcher to cut one to order for you.

I was never a big fan of Cauliflower, but because I am trying not to do starches I had to experiment. Now I love cauliflower and you will too after you try this recipe.
DEREK'S ROASTED CAULIFLOWER
INGREDIENTS 
1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
1/4 cup extra-virgin olive oil
2 teaspoons or more to taste, DEREK'S ESSENCE OF PROVENCE SALT (The Tuscan, Dill Pollen, Or A mixture of the Arrabbiata and Capicola Are great substitutes) 
Fresh ground pepper to taste
DIRECTIONS
Preheat the oven to 450 degrees F.
Toss the cauliflower with the olive oil and DEREK'S ESSENCE OF TUSCANY SALT in a bowl until the cauliflower is covered then evenly distribute on a baking sheet. Roast until golden and tender, about 20 minutes.(I like it a little charred because it will be crispy on the outside and almost creamy on the inside) Transfer to a serving bowl add the fresh ground pepper and serve.
FYI 
Now, any of my salts will work in this Recipe, with the exception of the Capicola Rub, because the Capicola Rub is not actually a salt but if you use the Capicola with a salt it will be equally amazing if you were to just make this with a Gourmet blend or Pure salt. (be careful if using one of the Pure salts they will tend to be saltier because they are not blended with anything)

ASPARAGUS INGREDIENTS

2 pounds’ medium asparagus
1/2-pound thin Bacon
ESSENCE OF TUSCANY SALT BLEND 
Fresh ground pepper
ASPARAGUS DIRECTIONS
Prepare 1/2 pounds medium-thick asparagus (rinse off asparagus then holding the bottom of the stalk and upper part, snap off the more woody bottom. It will naturally break where it is not woody.). Have a large bowl of ice water ready. In a large saucepan, bring 8 cups water to a boil. Season with 2 tablespoons coarse salt, and add asparagus; boil until tender, 3 to 4 minutes (depending on thickness).Remove with tongs, or drain in a colander, and immediately transfer to ice water for 1 minute to stop the cooking process then drain completely. In a bowl toss asparagus with a sprinkle of the ESSENC E OF TUSCANY SALT, then tightly wrap a bundle of five to six asparagus spears in one to two slices of bacon hold with toothpick if necessary. This may be refrigerated and held until ready to grill.
Light a grill or preheat a grill pan. Grill the asparagus over moderate heat, turning often, until the bacon is crisp, about 5 minutes’ total.Transfer the asparagus to a platter and drizzle with the Aioli.
AIOLI INGREDIENTS
½ cup mayonnaise
½ teaspoon ESSENCE OF TUSCANY SALT BLEND 
1 teaspoon finely grated lemon zest
1 to 2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
Coarse salt and ground pepper
AIOLI DIRECTIONS
In a small bowl, place mayonnaise, finely grated lemon zest, 1 to 2 tablespoons fresh lemon juice, Dijon mustard, and minced garlic. Season with coarse salt and ground pepper. Stir to combine.

DEREK'S ROSEMARY POTATOES
INGREDIENTS
1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
1 teaspoon or more to taste DEREK'S ESSENCE OF TUSCANY SALT
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves
DIRECTIONS
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, Essence of Tuscany, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning. Remove the potatoes from the oven, adjust seasoning to taste, and serve.
FYI 
Now, any of my salts will work in this Recipe, with the exception of the Capicola Rub, because the Capicola Rub is not actually a salt but if you use the Capicola with a salt it will be equally amazing if you were to just make this with a Gourmet blend or Pure salt. (be careful if using one of the Pure salts they will tend to be saltier because they are not blended with anything)

TUSCAN CRISPY CHICKEN
Ingredients
1 whole chicken
4 cloves garlic
4 tbsp real grass fed butter
3 teaspoons essence of Tuscany or Essence or Provence salt
Fresh ground pepper
1/2 cup water

For the brine:
1 oz Essence of Tuscany salt
1/3 cup sugar
1 1/2 quarts cold water
1 whole chicken approximately Four to five lbs.
For the brine:
To make the brine: In a large container, add all of the ingredients and stir to combine. Submerse the chicken in the brine and refrigerate for 1 to two days. After1 to two days remove the chicken from the brine, discarding the brine.

Instructions
Preheat oven to 450F.
Dab the chicken dry with a paper towel - this will make the skin crispy.
Roughly chop the garlic cloves in half to open them up.
Insert the butter and garlic into the chicken.
Rub 2 teaspoons of the salt and pepper on the skin of the chicken and one teaspoon of the salt into the inside of the chicken Pour the 1/2 cup of water into the pan.
Insert the chicken into the oven for 15 minutes.
Lower the heat to 375F and cook the chicken for 20 minutes pr/pound.
Let sit for 10 minutes before carving.
Enjoy!
Notes
If you aren't sure how to do the math, my chicken was 3.95 lbs. so I simply did 20*3.95=79. So I knew that my chicken needed to be in the oven for 79 minutes after the 15 minutes on high heat.

Derek's Salty Nuts are made with a unique blend of  Mediterranean Salt, Himalayan Pink Salt with Aromatic Fennel Pollen , Sage, Oregano,Thyme, Rosemary, Marjoram and Juniper Berries. These Nuts are highly addictive and very delicious, a perfect snack for people on a low carb gluten free diet .

SALTS & SEASONINGS

LAMB WITH DEREK'S ESSENCE OF PROVENCE AND A ONION DATE JAM 
INGREDIENTS
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup minced rosemary
4 garlic cloves, grated
One 3 1/2-pound boneless leg of lamb

DEREKS GOURMETS ESSENCE OF TUSCANY SALT BLEND

Freshly ground black pepper
1 brown onion, diced
1 cup pitted Medjool dates, diced.
2 teaspoon honey
1/4 cup apple cider vinegar
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DIRECTIONS
Preheat the oven to 450°. In a small bowl, whisk 1/4 cup of the olive oil with the rosemary and garlic. Season the lamb all over with DEREK’S ESSENCE OF PROVENCE and pepper. Rub half of the herb oil all over the inside of the lamb, then roll up the meat and tie with kitchen string to form a neat roast. Spread the remaining herb oil all over the roast and set it on a rimmed baking sheet.
Roast the lamb for about 15 minutes, until just starting to brown. Reduce the oven temperature to 375° and roast the lamb for about 1 hour longer, until an instant-read thermometer inserted in the thickest part registers 130° for rare meat. Transfer the lamb to a carving board and let rest for 30 minutes.
Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons of olive oil until shimmering. Add the onions, dates, honey and a pinch of DEREK’S ESSENCE OF PROVENCE and cook over moderate heat, stirring occasionally, until the shallots are softened, about 7 minutes. Add the vinegar and cook, stirring occasionally, until most of the liquid has evaporated and the jam is thick, 3 to 5 minutes; season with salt and let cool.
Untie the lamb roast and slice the meat against the grain. Serve with the Onion-date jam.

BACON-WRAPPED ASPARAGUS WITH TUSCAN LEMON AIOLI

TUSCAN PEASANT SOUP WITH CRISPY ESSENCE BREAD
INGREDIENTS
⅛ cup good olive oil
¼ pound large diced pancetta or bacon 
1 Piece Parmigiano-Reggiano rind (use edge of Parmesan wedge that you would normally dispose of)
2 cups diced onions
2 cup diced carrots
2 cup diced fennel bulb (or sub celery)
1 teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes, more to taste
3 teaspoons “Derek’s Gourmet’s Essence Of Tuscany”, plus more to taste
1, 14.5 oz can diced tomatoes)
6 cups chopped Tuscan Black kale
¼ cup red wine
8 cups low sodium chicken stock
2 cans cannellini beans or great northern white beans
½ cup chopped fresh Italian parsley leaves
Grated Parmigiano-Reggiano- optional
Toasty Bread
INSTRUCTIONS
In a large, heavy bottom pot or Dutch oven, heat oil over medium heat.
Add onions and pancetta and sauté 6-8 minutes.
Lower heat to med-low and add the carrots, fennel (or celery) Essence of Tuscany salt, pepper and chili flakes, and cook another 7- 9 minutes, until vegetables are tender.
Add the tomatoes and Tuscan Black kale, and a splash of red wine, and continue sautéing and stirring occasionally for 7-8 minutes.
Add the stock and beans. And Parmesan rind
Bring to soup to boil, turn heat down and simmer for 15 minutes.
Stir in fresh Italian Parsley.
Adjust salt if necessary.
Serve in bowls with a drizzle of the, grated Parmigiano-Reggiano and Crispy Essence Bread.
NOTE: If you like a thicker soup thicken it with day-old bread, torn into small pieces and cooked with the broth. (I prefer a or serve with toasty bread on the side instead.)
Crispy Essence Bread.
ingredients
1/4 cup olive oil
1 clove garlic, minced
20 1/2-inch thick slices baguette-style French bread or ten 1/2-inch- thick slices French or Italian bread, halved 
Sprinkle Essence of Tuscany Salt
Sprinkle of hand grated Parmigiano-Reggiano
DIRECTIONS
In a small saucepan, stir together the olive oil, garlic. Heat just until warm, and the garlic sizzles.
Meanwhile, to toast the bread slices, arrange the bread in a single layer on a baking sheet. Broil the bread 5 to 6 inches from heat for 1 to 2 minutes on each side or until golden.
Brush both sides of the bread slices with the olive oil mixture Then Sprinkle with Essence of Tuscany and Parmigiano-Reggiano to taste. Makes 20 slices