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Michael Stadtländer is a German chef who set up an eccentric farm-restaurant in rural Ontario. On Stadtländer’s sprawling property, Eigensinn Farm, his team grows the organic produce and raises the free-range pigs, sheep, rabbit, goat, and poultry for his restaurant at the farmhouse. He also has beehives for honey, a stand of sugar maples for maple syrup, and he combs over the land to forage for mushrooms, burdock, berries, dandelions and wild ramps.
For the past few years, at the cusp of spring, Stadtländer hosts the Wild Leek and Maple Syrup Festival. He brings in his chef friends from around Ontario to cook over wood-fueled fires in the forest on his property, all dishes incorporating these highly seasonal and wildly Canadian ingredients including Tibetan momos, Japanese oden, oysters on the half-shell, and roasted meats. One such chef who attends was Stadtländer’s friend Jamie Kennedy, who offered delicious French fried potatoes tossed with salt and fresh thyme.
To mimic that lovely, dusky, musky, foresty feel of that lovely day, I made some thyme flavoured salt that I use to flavour potatoes when at home in urban Toronto. This is great sprinkled on roasted potatoes (especially when roasted in duck fat) or French fries, a la Jamie Kennedy.
- ¼ cup coarse salt
- 1 teaspoon fresh or dried thyme
- Mix ingredients in a small bowl.
- Store in an airtight jar.
[…] the thyme salt I’ve made before, I’ve flavoured some salt with dried rosemary, adding in a few black […]
[…] uncle, but a heavy-bottomed pot would work as well. Sprinkle these brown, crisped potatoes with thyme salt or rosemary salt instead of regular salt for a woodsy, rustic […]