Susan Furstman, Author at Sous Salt

heavenly smoked salmon salad, dip, spread ~

ingredients ~ 1/3 lb of smoked salmon (lox) finely chopped 1 lb of hot wood smoked salmon flaked 1/3 c chopped capers plus 1 t of the caper liquid 1 scallion chopped 1 shallot pickled or red onion 1/4 c pickled fennel 4 ounces whipped cream cheese 2 ounces goat cheese (I use Meredith Dairy goat cheese from. Australia) 2 tablespoons horseradish 2 t lemon zest 3 T finely chopped chives 1 T finely chopped dill directions ~ Pickle the shallot and the fennel in 1/3 c rice wine vinegar and 1/3 c water with 1 teaspoon of our Sous [...]

heavenly smoked salmon salad, dip, spread ~Susan Furstman2023-10-23T12:10:39-07:00

skillet pan pizza ~

So.....if making your own pizza dough stops you from this creation ....buy it then! There are some wonderful doughs you can get from your local pizzeria or Whole Foods, Trader Joes, just check out your local markets. See what is around. However this dough is so easy. I make mine the morning before I am going to make pizza because I love the depth of flavor you get when you cold ferment the dough in the fridge. Another time saver if you need one ... purchase a good tomato sauce instead of making your own. Rao's is a good substitute. That [...]

skillet pan pizza ~Susan Furstman2023-10-23T12:12:49-07:00

pasta with sausage ragu ~

In this recipe I have written up a quick tomato sauce that I used for the Ragu. If time is short for you, pick up a jar of good quality marinara or arrabiata sauce when you get the rest of your ingredients at the market. I used fresh pasta for this recipe because I love the way it absorbs the sauce. Now a days the markets have a wonderful selection of fresh pastas in all different shapes. Dried pasta works as well just remember to reserve some of the pasta liquid because it has the starch from the cooked pasta and [...]

pasta with sausage ragu ~Susan Furstman2022-01-15T12:30:16-08:00

chili relleno souffle ~

I love Chili Rellenos but I don't like the prep or the frying so I decided to morph different recipes to ultimately perfect this this Chili Relleno casserole. If you whisk the whole egg into milk it will taste the same but I wanted to get the puff that individual battered Rellenos have so I whisked the egg whites separately then folded them into the beaten yolks with the milk and spices. This is the result, a beautiful Chili Relleno Souffle! This recipe is perfect for 4 servings. ~ ingredients 1/2 whole milk 3 large eggs, separated 1/4 c chick [...]

chili relleno souffle ~Susan Furstman2022-01-15T12:30:16-08:00

roasted vegetables with cous cous ~

As we emerge from winter into the blooms and gardens of Spring and Summer our tastes change. We lighten our recipes seeking out healthy but tantalizing dishes leaving behind the cozy stews and soups of Winter. With the variety of vegetables that our farmers markets share with us, in both taste and color, we are inspired to create meals for our friends and families. This recipe is one of those. From the beautiful marbled white and purple eggplants to the watermelon radishes the colors turn into paintings on our plates. As the saying goes, “we eat with our eyes first”. The [...]

roasted vegetables with cous cous ~Susan Furstman2022-01-15T12:30:16-08:00

matzo balls ~

I used Alison Roman's recipe for the Matzo Balls and my recipe for chicken stock (although they were similar in ingredients I use an instant pot because it's incredibly easy). The only thing I changed was I used duck fat in place of chicken fat because I had some in the fridge and love the flavor that it imparts. I also cooked my matzo balls in chicken stock because I wanted to impart the flavor of the stock into the precious puffs of matzo while they were cooking. You could use water if you choose. Then I strained the little bits [...]

matzo balls ~Susan Furstman2022-01-15T12:30:16-08:00

focaccia ~

There are fewer foods that evoke more sheer joy other than bread, in any form. Crusty sourdough, Challah, No-knead Artisan and Focaccia! I used my basic pizza dough recipe but added more yeast and water to hydrate and lift the dough.for You can also add herbs, roasted garlic, sun dried tomatoes, basil pesto and/or cheese what ever your heart desires. In this recipe I just used a sprinkling of Rosemary, Pesto and Agrumato Olive Oil. ingredients ~ 2 t instant yeast 2 c warm water between 105 and 110 degrees 1 t honey 4 c bread flour 1 t Sous Salt [...]

focaccia ~Susan Furstman2023-10-24T08:05:05-07:00

cookie cake ~

There are so many wonderful flours being milled nowadays. In this recipe I used almond flour and all purpose flour. However you could use hazelnut flour with the almond flour as well. It will give you a bit denser cookie cake but add nuttiness to the taste. I used Heath Bar bits in this recipe they can be substituted for mini chocolate chips, peanut but or butterscotch chips. The ganache adds an elegance to the simplicity of the cookie but you can totally leave it off if you aren't a chocolate lover. I used a round fluted 8" tart pan that [...]

cookie cake ~Susan Furstman2022-01-15T12:30:16-08:00

stuffed pork tenderloin ~

Or Pork Braciole...If you have a meat thermometer in your kitchen and some twine...you can not go wrong with this recipe. It will cook itself perfectly. The bread crumbs and cheese will keep the interior just perfectly pink and moist. In this recipe I used a large fresh porcini mushroom but you can easily substitute any mushroom you like. I deglazed the pan with a dry white wine and used chicken stock and a touch of cream. But you could forgo that route and use a tomato sauce instead for a different result. Either way the pork tenderloin lends itself to [...]

stuffed pork tenderloin ~Susan Furstman2022-01-15T12:30:16-08:00

porchetta ~

Quite possibly the easiest recipe that renders the most scrumptious pork shoulder... it does require some fore thought but is definitely worth the prep. It cooks itself to perfection in a low and slow method. I chunk the pieces off of the shoulder as opposed to slicing or pulling them. I season the shoulder the day before and leave it uncovered in the refrigerator overnight. This allows the outside of the meat to dry out rendering a crusty finished roast. ingredients 3 - 5 pound pork shoulder (the weight of the shoulder does not change the recipe, just the cooking time) [...]

porchetta ~Susan Furstman2022-01-15T12:30:17-08:00

About Susan Furstman