Susan Furstman, Author at Sous Salt

roasted 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 [...]

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

stuffed squash from Heaven!

We welcome Fall in this family with open ovens! Something about the colors and smells of the season....The other day I picked up some beautiful Acorn Squash and stuffed it with a light meat mixture. Soaking the bread in the milk and wine gives the stuffing a wonderfully light texture. This recipe will stuff two acorn squash...four halves and will leave you enough of the meat mixture to make meatballs or a small meatloaf the next evening. Two dinners in one prep. Or you can stuff four acorn squash, eight halves and use the entire meat mixture. Either way it produces a light stuffing [...]

stuffed squash from Heaven!Susan Furstman2022-01-15T12:31:08-08:00

awesome chicken!

So 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. Served with just a short grain white rice like Calrose or [...]

awesome chicken!Susan Furstman2022-01-15T12:31:09-08:00

onion, mushroom & cheese fritatta ~

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 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 of freshly ground black pepper pinch of [...]

onion, mushroom & cheese fritatta ~Susan Furstman2022-01-15T12:31:09-08:00

butternut squash soup & boo salt

Ingredients ¼ cup toasted pumpkin seeds (pepitas) 1 large butternut squash (about 3 pounds), peeled, halved lengthwise, cut into cubes 1 granny smith apple 2 shallots 1 Fresno chile, halved 2 unpeeled garlic cloves 1 can coconut milk 3 tablespoons curry powder 1 1/2 teaspoons Boo Salt ⅓ cup cilantro, chopped 2 tablespoons olive oil 2 cups chicken stock Creme Fraiche for finishing Preparation Set oven temperature to 450°. Toss squash, chopped and peeled apple, onion, chile, garlic, olive oil, boo salt and curry powder in a large bowl until squash is coated season. Arrange in a single layer on baking sheet and roast, tossing occasionally, until squash and onion are browned [...]

butternut squash soup & boo saltSusan Furstman2022-01-15T12:31:09-08:00

sausage hash … quick!

This is a terrific quick recipe that I modified from BonAppetit. Literally took 15 minutes to make and can be modified in multiple ways. You can use sausage or ground turkey, kale or spinach in it's place. I used small Italian northern beans but you could use garbanzo bean or pinto. If you are challenged by poaching eggs...fry it! The recipe makes enough for 4 - 6. Ingredients: 1 pound of Italian sausages 1 can of Northern white beans rinsed and drained 5 leaves of Kale chopped Red pepper flake Sous Salt Sun Dried Tomato 2 T Olive Oil 1/2 c [...]

sausage hash … quick!Susan Furstman2022-01-15T12:31:09-08:00

step by step alfredo….

Our passion and purpose in designing the salts at SousSalts is to gift today's busy families time to come together at the end of the day with a memorable meal. We've done this by creating salts with herb and spice blends already infused for you. All you need to do at the end of a busy day is prep your meal, cook to perfection and enjoy dinner time with those you love. With the assistance of our recipe blog we will provide you with our kitchen tested ideas for culinary creations using our selected salt and spice blends. We are continually asked how to cook quick, non-complicated meals that [...]

step by step alfredo….Susan Furstman2022-01-15T12:31:09-08:00

lamb, egg & frisee burger ~

Burger Heaven! The other night we were trying to figure out what we wanted for dinner. More often than not, at least one member of this family has a food craving and they pipe up immediately. But it was the end of the week and fatigue was definitely weighing heavy in the room. Left up to me, I always go with breakfast for dinner…always my kids favorite. We used to have it all the time when Dad was traveling. Now that the kids are adults, their culinary tastes are a bit more sophisticated so I came up with this recipe for Grilled Lamb Burgers on [...]

lamb, egg & frisee burger ~Susan Furstman2022-01-15T12:31:10-08:00

zucchini & corn fritters

I love these zucchini fritters, the sweetness of the corn and the crunch of the quinoa with the nuttiness of the parmesan ... heavenly.....with Fish, Chicken or a simple Green Salad! The original recipe I morphed from The Scrumptious Pumpkin to her credit all I did was add the corn and the Sous Salt ingredients: 2 small zucchini, grated 1 c cooked quinoa 2 T finely diced onion 1 ear of corn, kernels removed from the cob 1 garlic clove, finely grated 2 large eggs, beaten 1/2 t ground cumin 2 t Sous Salt Herb or Sun Dried Tomato 2 T chopped fresh [...]

zucchini & corn frittersSusan Furstman2022-01-15T12:31:10-08:00

roasted cauliflower & pepitos salad ~

Cauliflower gets such a bad rap. It’s actually quite versatile, low calorie and absorbs the flavors you roast or cook it with it. This is one of my go to recipes during the week, courtesy of BonAppetit, except that I use our Sun Dried Tomato Salt. Ingredients SERVINGS: 4 2 tablespoons olive oil, divided 1 large head of cauliflower Kosher salt, freshly ground pepper 2 tablespoons unsalted butter ¼ cup toasted pumpkin seeds ½ teaspoon crushed red pepper flakes ¼ cup chopped fresh cilantro, plus leaves with tender stems for serving 1 tablespoon fresh lime juice Salt to taste with our Sun Dried Tomato [...]

roasted cauliflower & pepitos salad ~Susan Furstman2022-01-15T12:31:10-08:00

About Susan Furstman