Susan Furstman, Author at Sous Salt

shrimp patties ~

One of my favorite chefs of all time is Jacques Pepin....the other rainy morning (one of our many this winter) I was ensconced in bed, surrounded by the pups watching old school cooking shows. Jacques Pepin was doing a show on fish and prepared this wonderful looking shrimp patty. Amy decided to try her hand at it. Now that she's working for a living she needs quick and tasty meals that don't break the budget. This one was born to please.... ingredients for 2 1 pound shelled and deveined shrimp 1 small bunch of chives, chopped apx 2 T 1 clove [...]

shrimp patties ~Susan Furstman2022-01-15T12:31:02-08:00

chick pea, kale & sun choke saute ~

Not only is this a colorful and healthy saute but it's visually inviting...which is the precursor for its appetizing flavor. Another simple to construct dish that can be a main course for a light meal or a side dish. Certainly choose whichever Sous Salt you would like to use...I used the Grey Herb, but the Sun Dried Tomato or the Lemon Thyme, Porcini Mushroom or even the Smoked Paprika would be terrific! The recipe calls for Kale ... substitute Spinach if you prefer. ingredients 4 SERVINGS 1 15 oz can drained and rinsed garbanzo beans ⅓ cup plus 2 tablespoons olive oil [...]

chick pea, kale & sun choke saute ~Susan Furstman2022-01-15T12:31:03-08:00

lentil & sausage hash ~

lentil & sausage hash Serves 4 ingredients: 2 T olive oil 2 shallots 2 garlic cloves minced 4 mild Italian sausages 2 c lentils rinsed 2 springs thyme 1 t Sous Salt Porcini Mushroom pepper to taste 1 cup finely chopped kale or spinach 4 - 6 cups of chicken stock (less and it will be more of a hash, more and you will get a soup consistency) directions: Heat oil over medium heat in a large heavy bottomed saucepan. Add the sausage and brown nicely. Should take a few minutes. Then saute the shallots with the sausage, saute until just softened. Add [...]

lentil & sausage hash ~Susan Furstman2022-01-15T12:31:03-08:00

caesar salad ~

I've been making this salad dressing for over 25 years the same way. It's a go to staple in our house and because of it's consistency can easily morph into an aioli for sandwiches, artichokes, etc. If you want to spice it up you can add a chipotle pepper smoked in adobo sauce or even siracha. If you want it a bit thinner just add a touch of water. I use my cuisinart and I use a mixture of grape see oil and olive oil. Also the recipe calls for a raw egg yolk so if you care squeamish about raw [...]

caesar salad ~Susan Furstman2022-01-15T12:31:03-08:00

onion and fontina frittata ~

onion & fontina frittata This is such an easy and elegant way to serve eggs either for brunch or at dinner with a salad. The recipe here is from Bon Appetit however I’ve adapted it just a touch they called for ricotta which I substituted for creme fraiche. I also added Italian Fontina because I’m a cheese lover! The salt I substituted for the Sous Salt Porcini Mushroom blend ingredients SERVINGS: 4-6 8 large eggs 1/2 cup finely grated Parmesan 3 large fresh basil leaves, torn into pieces 3 large fresh sage leaves, minced 1 tsp. minced fresh rosemary 1/2 tsp. Sous Salt Porcini Mushroom pinch [...]

onion and fontina frittata ~Susan Furstman2022-01-15T12:31:03-08:00

adobo chicken ~

I never knew that Adobo Chicken was a Filipino dish. I always thought it had it’s roots in Mexican Cuisine. When I saw this recipe the other day from Amelia Ramp via Bon Appetit I thought….that sounds easy and yummy. The combination of the vinegar and soy sauce marinade gives you the sweet and tart punch that makes your evening meal sooooo gratifying. I’ve adjusted it to my tastes, feel free to do the same. Amelia’s original recipe is pretty much in tact just morphed into my way of cooking. For a more intense flavor you can marinate the chicken. However the [...]

adobo chicken ~Susan Furstman2022-01-15T12:31:03-08:00

cauliflower soup ~

I love cauliflower, well truth be told I just love food! And I love sharing what tastes good and is easy to prepare. With the rainy days upon us there is nothing better than a warm soup with a great artisan crusty bread. Now a days the markets have such an array of finely crafted breads from an Italian Herb Slab to a hearty Dark Seeded Wheat….any loaf would be terrific dipped in this soup. All you need is a nice fire and your family! Ingredients 1 large head cauliflower, cored and chopped into small florettes 2 T olive oil 1 [...]

cauliflower soup ~Susan Furstman2022-01-15T12:31:04-08:00

roasted cauliflower & pepitos

Now I know you might be saying how can a vegetable be a warm, fuzzy, comfort food. This one is. Cauliflower gets such a bad rap. It's actually quite versatile and because it absorbs the flavors you roast or cook it with it it chameleon "esque" in its taste. I found this one courtesy of BonAppetit but have home tested it frequently. ingredients SERVINGS: 4 2 tablespoons olive oil, divided 1 large head of cauliflower Kosher salt, freshly ground pepper 2 tablespoons unsalted butter ¼ cup raw shelled pumpkin seeds ½ teaspoon crushed red pepper flakes ¼ cup chopped fresh cilantro, [...]

roasted cauliflower & pepitosSusan Furstman2022-01-15T12:31:04-08:00

meatballs & polenta

Recently I posted a recipe for a aromatic, slightly sweet tomato sauce that is versatile and easy to prep. That sauce is terrific with these baked meatballs. I used pork and veal but you could easily use dark turkey thighs. ingredients: 1 lb ground veal 1 lb ground pork 1 3/4 c panko bread crumbs 1 teaspoon Sous Salt Sun Dried Tomato 1 cup grated Parmesan 2 cloves garlic minced 1/4 c chopped parsley 2 T chopped fresh thyme 1 teaspoon Sous Salt Grey & Herb or Sous Salt Porcini Mushroom 2 large eggs beaten 3/4 c red wine olive oil [...]

meatballs & polentaSusan Furstman2022-01-15T12:31:04-08:00

spinach parmesan rice casserole

Weather is chilly and wet .... how about a comforting cheesy dinner. You can add some browned sausage or ground meat to this bake to make it a complete dinner or serve it with the Sous Salt Chicken or Furstman Family Meat Loaf. Ingredients: 1 10 ounce package frozen spinach, thawed, drained and squeezed 2 c of cooked basmati rice (it adds a nutty flavor) 2 T dijon mustard 2 c + 1/4 c reserved for topping of shredded gruyere or fontina cheese 3/4 c parmesan cheese or queso fresco if you use the jalapeno jack 2 green onions, chopped 3 [...]

spinach parmesan rice casseroleSusan Furstman2022-01-15T12:31:04-08:00

About Susan Furstman