I received my book Salt Block Cooking, by Mark Bitterman (2013 Andrews McMeel). It’s beautifully laid out with colorful photographs, although there aren’t always photographs of the recipes or the preparation steps. The book explains that Himalayan salt blocks actually come from Pakistan, not the Himalayas. There are salt blocks in the Himalayas but they would obviously be difficult to access, while the Pakistani blocks are much easier and in great abundance. The name Pakistani Salt Block did not catch on, that’s the only reason they’re called Himalayan salt blocks.
The book has sections on serving, curing, warming, cooking (and grilling), chilling, and even drinking on different size salt blocks and salt bowls. You can do pretty much anything with the salt block and someday when it starts disintegrating, you can use it for salt.
Since my salt block has already been cured on the stove, it was ready to go in the oven on low temps. The book explains that if you put a salt block in a hot oven, it will explode because of the humidity – it can even bust out the window on your oven door. The recipe I used called for a 200 degree oven but the lowest my oven goes is 275, so I’ve adjusted the recipe. This made an irresistibly decadent lunch. We all stood around the island eating until it was polished off.
Pistachio Brie with Dates
1-2 wedges of Brie with rind (5-10 oz)
1/2 C shelled unsalted pistachios
1 crushed clove garlic
1 egg yolk
1 T heavy cream
Pitted Medjool dates
Toasted baguette or crackers
Put the salt block on a baking sheet and turn the oven to 275, letting the block preheat in the oven. Meanwhile, put the pistachios and garlic in a food processor until the nuts are ground to the texture of cornmeal. Dump the pistachios on some parchment paper.
Whisk the egg yolk and cream in a bowl and dip brie on all sides (or brush the egg mixture on the cheese). Dip the cheese in the nut mixture to well coat all sides.
Remove the baking sheet from the oven. Arrange the cheese and dates on the block. Return to the oven for about 15 minutes until the cheese is oozing. The block will keep the cheese and dates warm and cozy.
