About Susan Furstman

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So far Susan Furstman has created 125 blog entries.

smokey tomato vinaigrette ~

This particular vinaigrette can be morphed into basically any sauce you might fancy.  Use it as a sweet and tangy salsa, add it to an aioli for a terrific sweet kick, toss it in a pasta salad or drizzle it on grilled vegetables. It's an awesome addition to you cooking on the fly nights! In this recipe I flash seared the tomatoes in a dry skillet until they were blistered however you could easily toss them in olive oil sprinkle them with whichever Sous Salt you love and roast them in a 400 degree oven for 25 minutes until they are [...]

smokey tomato vinaigrette ~2018-06-25T16:36:04+00:00

cornucopia of greens in my pasta ~

Favorite color in my life is green. So when I found this recipe from Chris Morocco in Bon Appetit Magazine I fell in love with it first with my eyes....then it had all the flavors that I love went in it...olives, parm, pasta, herbs, capers, anchovies...who wouldn’t love this. ingredients 1 T + 1/2 c olive oil 1/4 c panko bread crumbs Sous Salt Fennel & Shallot pepper 2 T fresh dill 1 t lemon zest 12 ounces of linguine 1/2 bunch of asparagus, cut in 1/2 inch pieces 1 c frozen peas 4 anchovy fillets 1 clove garlic 1 c [...]

cornucopia of greens in my pasta ~2018-04-06T13:03:13+00:00

eggplant roulades ~

The velvety texture of the eggplant is perfect with the cauliflower rice mixture. I used parmesan but you could use Italian Fontina or mozzarella. The pine nuts add a crunch to the filling. A good jar of marinara works perfectly or make your own tomato sauce.  We have a great recipe for roasted tomato sauce.  Make a big batch and save it for other dishes in the week. Alternatively you can serve these room temperature with a Tahini & Lemon Sauce as featured in the recipe by Carmen @everylastbite. I morphed her filling to my taste and have included her Tahini [...]

eggplant roulades ~2018-04-06T08:34:07+00:00

brownies ~

All the credit for this recipe goes to Tieghan Gerard at Half Baked Harvest. One of my go to Instagram follows. I've got recipes for brownies that are a bit fudgier but I loved the crackle top and crunch of these brownies. The only thing I did differently is sprinkled them with our Sweet & Savory Sous Salt when they came out of the oven. Powder sugar dusting..optional!     ingredients 2 sticks (1/2 cup) salted butter 2 cups semi-sweet chocolate chips 1 1/2 cups granulated sugar 1 tablespoon vanilla extract 2 teaspoons espresso instant granules 4 large eggs 1/2 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1 t Sous Salt Sweet & [...]

brownies ~2018-04-03T15:56:03+00:00

fritatta and popover harmoniously meet ~

The lightness of a popover and the richness of a fritatta...my perfect paring for any meal.  This recipe can be adapted to fit what ever you like with you morning or evening egg dishes. I used sausage and potatoes with fontina cheese. But you could do spinach and goat cheese with sun dried tomatoes or ham with potatoes and gruyere. Parmesan with pancetta and arugula would be lovely as well.  Just about any flavor combination you love would work.  The batter is less eggs with the balance of the base coming from flour.  I used chick pea flour but all purpose [...]

fritatta and popover harmoniously meet ~2018-04-03T12:50:03+00:00

roast chicken ala emily ~

My favorite roast chicken recipe is the spatchcock one we have on our web page. Although it does call for a slathering of butter...so I recently discovered this recipe posted on FOOD52 by Emily C which calls for brining the bird in buttermilk and pickle juice...with a soupcon of Sous Salt of course.  So if you want to avoid the consumption of butter this is a lovely alternative which she derives from the preparation of fried chicken for flavor and tenderness. ingredients 1 whole chicken 1 c buttermilk 1 c pickle juice (any type) 1 t Sous Salt Herb and & [...]

roast chicken ala emily ~2018-04-03T11:38:04+00:00

meyer lemon marmalade ~

This is the best condiment I've made recently...well besides the Harissa, the Sun Dried Tomato Pesto and the Carrot Top and Arugula Pistou... but then I love to cook things that taste terrific and don't require a tremendous amount of prep time.  That's one of the reasons we started our Salt business so that the home cook could prepare a tasty meal using a salt and spice blend already prepped for them.  The condiments I make I prep usually on the weekends when I have time or a rainy day works too.  Then they are in the fridge during the week [...]

meyer lemon marmalade ~2018-03-21T11:54:28+00:00

burrata with lentils & basil vinaigrette

This recipe is from Smitten Kitchen. I loved it because I love burrata, lentils and zucchini...never would have thought to put them together as she did. The burrata melted beautifully over the cooked vegetables and blended perfectly with the mustardy basil vinaigrette. This recipe can easily be transformed ... instead of lentils substitute for quinoa. Change out the Burrata for Feta.   ingredients lentils 1 1/2 cups dried lentils de puy or other small green lentils 1 tablespoon olive oil 2 medium zucchinis (about 6 ounces each), diced 1 small or 1/2 medium onion, diced Leaves from 3 fresh sprigs thyme [...]

burrata with lentils & basil vinaigrette2018-02-28T08:14:41+00:00

stuffed roasted peppers ~

I made this lovely dish for my Mom during one of our family's celebrations. It's not only tasty, colorful and a perfect addition to any party. Roast the peppers with anchovies, Sous Salt Sun Dried Tomato and olive oil.  Fresh ricotta is ideal but a good quality ricotta works as well.  ingredients ~ 4 bell peppers - I used a variety of colors -halved, seeds and ribs removed 6 oil-packed anchovy fillets, finely chopped 4 garlic cloves, thinly sliced 1 cup basil leaves, divided 1 T Sun Dried Tomato or Fennel & Shallot Sous Salt & freshly ground pepper 2 tablespoons [...]

stuffed roasted peppers ~2018-02-26T11:24:51+00:00

lemon and lime cake ~

This is a dense luscious lemon pound cake with a lime frosting...my take on key lime pie meets cake. This recipe I found on Food 52 by Joanna Sciarrino. It's lovely even without the frosting. Just dust it with powder sugar and lime zest. ingredients 1 cup (2 sticks) unsalted butter, melted and cooled 4 1/2 cups cake flour 1 1/2 teaspoons baking powder 1/2 teaspoon Sweet & Savory Sous Salt 3 1/4 cups sugar 6 lemons, zested 4 eggs 1 1/3 cups heavy cream 4 tablespoons dark rum directions Preheat the oven 350°F. Grease two 9-inch round cake pans, then line the bottom with parchment paper. Grease the top [...]

lemon and lime cake ~2018-02-26T10:57:18+00:00
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