If you (like me) are one of those bloggers who did NOT get sent any Ginger Salt, fear not. There is a solution. One which does not involve traipsing from grocery store to supermarket, looking for it in the spices section, or finding and ordering online. You might say to yourself, as I did, "I can do that...."
What does it take, after all? Salt and ginger. You grate the ginger, then mix with Kosher salt.
Simplicity itself.
Spread your mixture out in a glass baking dish (I was afraid the raw ginger might react with metal, but could be wrong on that), and let it dry at a low temperature in your oven. Easy, peasey.
Then, if you're the sort who saves empty jars, you might fill a few. And, if you want to remember what the heck it is, put on a label even. Now all that's left is to sprinkle it on top of a roasted puimpkin, rib-eye steak, a baked potato with sour cream, a filet of mahi mahi, etc., etc., etc. I'll leave where to put it up to your imagination. Very nice on our tenderloin last night. But, the piece de resistance might just be these Double Chocolate Cookies, topped with Ginger Salt.
Originally Pierre Hermé's recipe, they were called Korova Cookies by Dorrie Greenspan in her book,
Paris Sweets: Great Desserts from the City's Best Pastry Shops. She named them after Hermé's restaurant Korova on the Champs-Élysées. In a more recent book, she calls them World Peace Cookies. I found them when Deb of
Smitten Kitchen posted the recipe. Though, I just noticed they were also in my Sept. issue of Bon Appetit. So, these oft named and copied cookies have been around the block and back. A few times. I like the idea of world peace spreading as everyone eats a few cookies. Realistically speaking, they are more likely to cause a few minor wars over possession. Because they
are to die for. Especially with a sprinkling of Ginger Salt on top. I apologize in advance for these seriously addicting little items. Perhaps should be called Butter and Chocolate Overload Cookies.
