Susan Furstman, Author at Sous Salt

amazingly easy tomato sauce

So this tomato sauce requires very little prep...the flavor comes from the roasting of the tomatoes, the anchovy fillets (which you won't even be able to distinguish once cooked), garlic and red pepper flakes....of course the butter helps as well! Feel free to use olive oil in place of the butter. The sauce is great on pasta as featured or used as a base for soup, stews or hash. You can easily double this recipe and freeze some for the future. bucatini with butter-roasted tomato sauce Ingredients 4 SERVINGS 1 28-oz. can whole peeled tomatoes 1 package baby tomatoes (I used [...]

amazingly easy tomato sauceSusan Furstman2022-01-15T12:31:06-08:00

sweet corn ravioli

So I saved this recipe from Bon Appetit quite awhile ago because it looked and sounded heavenly. Just had the time to make it this weekend as we were emerging from Turkey Dinner comas! I've adjusted the salt to incorporate our Sous Salt Sun Dried Tomato. However you can use the Sous Salt Porcini Mushroom or the Olive, Thyme...even the Herb with Garlic and Red Pepper Flake. Any of the salts are wonderful in this heavenly dish. This recipe makes 10 large raviolo so you can cut the recipe accordingly. sweet corn and ricotta raviolo These are jumbo-sized ravioli, and each one [...]

sweet corn ravioliSusan Furstman2022-01-15T12:31:07-08:00

roasted rainbow carrots ~

roasted rainbow carrots ~ This is our beautiful rendition of a terrific vegetable dish for the hectic cooking of the Thanksgiving Holiday which my sister is facing the brunt of today! She truly is a saint! Color, sweetness and ease of preparation! Truly ...sometimes the simplest collaboration reaps the greatest rewards! Melt 1/4 c of butter with 1/4 c of good quality maple syrup, 1/4 c brown sugar and 1 finely diced fresno chili. Toss 3 bunches of baby rainbow carrots and 5 shallots peeled and sliced with the melted butter mixture. Sprinkle 1 teaspoon Sous Salt Gobble Salt (this is [...]

roasted rainbow carrots ~Susan Furstman2022-01-15T12:31:07-08:00

turkey ~ butterflied to perfection

Ingredients 1 10-12 pound turkey 1/2 cup olive oil or melted butter 1/4 cup Sous Salt Smoked Paprika 1 tablespoon finely chopped fresh sage 1 tablespoon fresh thyme leaves 1 tablespoon finely chopped fresh rosemary 1 teaspoon crushed black pepper 1 teaspoon Sous Salt & Herb 1 onion sliced 2 stalks of celery sliced 2 carrots sliced 1 - 2 tablespoons of olive oil Directions Have your butcher butterfly the turkey for you...it's so much easier and they really do like to help! Make sure they include the backbone and giblets for your gravy preparation. If you would like to [...]

turkey ~ butterflied to perfectionSusan Furstman2022-01-15T12:31:07-08:00

tuscan white bean dip

This dip lends itself to being incredibly versatile and welcoming to your own unique additions. In this particular recipe I used a teaspoon of a good olive tapenade but you could chop up some artichoke hearts and add them as well. This dip is also a perfect thickening agent for soups and stews because of it's consistency. Rich in flavor it adds a viscosity to a soup or stew without the addition of flour. One other note, if you use one 15 ounce can of small Italian white beans in the recipe you will make about a cup of dip. So [...]

tuscan white bean dipSusan Furstman2022-01-15T12:31:07-08:00

quinoa cakes ~ salmon or crab

Ingredients 1/2 cup plain Greek yogurt, reduced-fat or whole 2 tablespoons finely chopped scallions 2 teaspoons freshly squeezed lemon juice 1 tablespoon + 2 teaspoons chopped fresh dill (divided) 1 teaspoon Sous Salt Sun Dried Tomato 1 tablespoon extra-virgin olive oil 1/2 cup finely chopped onion or shallot 1 garlic cloves, finely chopped 5 ounces chopped baby spinach or baby kale (baby kale is 2 large eggs, beaten 1 1/4 cups cooked quinoa 2 ounces crumbled feta cheese 1/4 teaspoon grated lemon zest 1/2 cup bread crumbs Directions for Sauce Whisk together the yogurt, scallions, lemon juice, and 2 tsp dill [...]

quinoa cakes ~ salmon or crabSusan Furstman2022-01-15T12:31:07-08:00

sous salt crackers

Due to over popular demand and a bit of free time on a Saturday morning...here's the recipe...finally! Just a couple of notes. Feel free to use any cheese you like, a goat cheddar, a jalapeno jack, parmigiano reggiano, just remember to not put salt in the dough if you are going to serve with with the Sous Salt on top. If you aren't you can put the salt in the dough. Also don't forget to let them cool slightly on the baking sheet before you move them so they can set up a bit. Ingredients 1 cup grated Romano 1 stick [...]

sous salt crackersSusan Furstman2022-01-15T12:31:07-08:00

stuffed chicken breasts ~

Very easy and incredibly flavorful. I used two different Sous Salts. The Grey Herb Sous Salt for the seasoning of the chicken and the Sun Dried Heirloom Tomato Sous Salt for the stuffing mixtures. Depending on how your oven cooks this will take approximately 10 mins to prep and 30 mins to cook. Ingredients: 4 boneless, skinless chicken breasts 4 ounces of goat cheese 2 ounces of sun dried tomato pesto (available at the markets, great pantry item) 1/2 cup Parmesan cheese 2 ounces grated Fontina 1 clove garlic 2 leaves of Kale finely sliced 1 teaspoon Sous Salt Grey Herb 1 [...]

stuffed chicken breasts ~Susan Furstman2022-01-15T12:31:08-08:00

home made ricotta & heirloom tomato salad ~

Never buy the Ricotta in a tub again. This quick home made Ricotta is as light as whip cream and you can even flavor it as you go. All you need is cheesecloth.... Ingredients: 2 cups whole milk 1 cup heavy cream 1/2 teaspoon salt 1 Tablespoon quality white wine vinegar Directions: Set a large sieve over a deep stainless steel bowl and line it with cheesecloth (two layers) Put the milk and cream in a saucepan with the salt and bring to a boil. Turn off the heat, add the vinegar and allow the mixture to stand for 2 minutes [...]

home made ricotta & heirloom tomato salad ~Susan Furstman2022-01-15T12:31:08-08:00

beef bourguignon…

There is probably nothing more satisfying to my family than a wonderful stew for Sunday dinner. This recipe I've been working on for many years. It's perfect now! Just a few notes....don't buy stew meat from the market. It's generally just scrapes of all cuts of meat. What you want is the beef shoulder or what is called a chuck roast. It will remain tender after the hours of cooking. If you've ever made tough stew it is because you used the loin which doesn't respond to long, low cooking. The other thing that I think made this rich with lovely [...]

beef bourguignon…Susan Furstman2022-01-15T12:31:08-08:00

About Susan Furstman