I've braised veal and lamb shanks, pork shoulders and chuck roasts. But I had never braised chicken for longer than 30 minutes. When I read the original recipe from Food52 I was intrigued by the addition of salami in the braising liquid. Loved the olives just didn't know what the salami would cook into. The results were sublime. I tweaked it a little for my family's taste using harissa in place of tomato paste and I cut back the amount of chicken stock. The first time I made it I didn't use the fennel and didn't notice the difference the second [...]
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So far Susan Furstman has created 128 blog entries.
Pizza dough is unique to all who eat! There are those that love it puffy, chewy, bready, thin, crispy....we all have our favorites. I love a yeasty smelling slightly chewy thinner crust. The following recipe is just that. I use a combination of bread and King Arthur all purpose flour. I think it gives the right chew with a lovely yeasty kick. ingredients 1 c bread flour 2 c all purpose flour (King Arthur) 1/2 t yeast 1 t sugar 1 T Sous Salt Herb and Garlic 1 c warm water apx 110 degrees 1 T olive oil and [...]
The richness of the tomato sauce blends so heavenly with the shrimp and feta in this recipe. I made my own tomato sauce in this recipe which takes about 25 mins to simmer but if you don't have the prep time any great jarred sauce will work just reduce it in the skillet about 5 minutes and add the honey to it. You want a sauce that is on the thicken side not watery or runny. Simmering for that 5 minutes will thicken the sauce and the honey will caramelize the shrimp just slightly. I used a cast iron skillet because [...]
This recipe is very similar to my sheet pan harissa chicken. Super easy to put together and quick to cook. I used my Tomato Sauce but you could easily pick up your favorite jar of marinara sauce from the market. Also I used boneless chicken thighs but you could substitute them for chicken breasts. I did not include a vegetable but you could easily add a chopped eggplant or a diced winter squash. Feel free to use any of our other Sous Salts as well. The Porcini would be superb as would the Olive Thyme or the Herb & Garlic. Normally [...]
Love black rice...it has a wonderful nutty flavor and is full of the same antioxidants you find in blueberries. In this dish I combined it with farro, another one of my favorite grains. You can either cook them separately or together as their cooking time is similar. Just know that if you cook the farro with the black rice the farro will absorb the black color of the rice. So if you want a different color variation cook them separate according to package directions. ingredients 1 cup black rice, cook per package directions 1 c farro, cook per package directions [...]
Love these potatoes ~ Just the right amount of crunch from the cabbage and scallions. Perfect with a corned beef or pot roast. Adds a lightness and creaminess to any stew actually. You can either peel the potatoes or leave them rustic. ingredients ~ 5 medium yukon gold potatoes about 1 1/2 lbs Sous Salt 6 T butter 2 leeks, 2 garlic cloves 2 c shredded savoy cabbage 1 1/4 c milk 1/2 c heavy cream 1 scallion pepper to taste directions ~ Cut the potatoes into 1 inch cubes and place them in a sauce pan with col and salted [...]
This rich thickness of this soup comes from the purée of a portion of the rice with eggs. The chicken is just touched with the stock to gently poach. Just the perfect amount of lemon to brighten all the flavors and you will never need another recipe for Avgolemono Soup again. This recipe was morphed from Americas Test Kitchen...one of my favorite go to kitchens to learn from. ingredients 1 1/2 lbs boneless skinless chicken breasts 12 - 3 inch strips of lemon zest 6 T lemon juice (3 lemons) 2 sprigs of thyme 1 t coriander 2 cardamom seeds 1 [...]
Spanikopita fans this is a wonderful dish...easy to prep, bake and enjoy. Instead of squeezing the spinach to get rid of the water I saute the moisture out of it with the shallots and artichoke hearts. Saves my shirt from spinach stains as I always seem to splash spinach juice all over the place in an attempt to dry it out! Also I love the addition of artichokes to the spinach. The balance counteracts some of the bitterness spinach may have. You can substitute any cheese you prefer as well. Either feta or goat cheese works as a creamy base. But [...]
This was a bit of an experiment which turned out perfectly in our house. I used our Sweet & Savory Sous Salt but you could easily use our Pinot Noir Sous Salt to sprinkle on top. The recipe proportionally works in an 8 inch square baking dish. Double the recipe for a rectangular dish. ingredients ~ 1 1/2 c chocolate chips 1 stick butter 1/2 c brown sugar 1/2 c white sugar 1 egg 1 c flour 1 t vanilla 1 t Sous Salt Sweet & Savory directions ~ Using a square baking dish line the dish with parchment paper [...]
I love a good curry and always thought they had to simmer for hours. This one doesn't! I did you a combination of curry ingredients to develop the richness. I used green curry paste and our Sous Salt Curry spice blend which is a wonderful compilation of 12 seasonings that add a balance to the flavor without a lot of heat. If you want it hotter you can use red pepper flakes or a hot variety of red curry paste. I garnished it with crispy garbanzo beans that I put in the food processor to pulverize and then sautéed in olive [...]