About Susan Furstman

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So far Susan Furstman has created 128 blog entries.

chicken harissa ~ sheet pan style

Cooking all of your dishes ingredients on a sheet pan not only beautifully melds the flavors but guarantees a quick and easy clean up. For that reason this is one of my favorite go to dishes.  You can flavor it any way you choose.  This particular recipe I use a blend of tomato sauce and Harissa. Feel free to try dijon mustard with white wine, or just tomato sauce, a blended salsa would work as well as a roasted tomatillo. ingredients ~ 6 - 8 boneless, skinless chicken thighs 1/2 c Harissa 1/2 c Marinara Sauce (or tomato sauce) 1/3 c [...]

chicken harissa ~ sheet pan style2018-09-26T12:22:41-07:00

quinoa, tomato, corn salad ~

This salad can easily be made with farro, brown rice, orzo or spelt. Any grain will work. The dressing is a winner or grains or pasta both! ingredients 2 c cooked quinoa 1 ear corn, kernels removed 1 c garbanzo beans, roughly chopped 1 c roasted tomatoes 1/4 c chopped parsley 1 diced shallot 1 T olive oil 1/2 t Sous Salt of your choice, they are all terrific! Smokey Tomato Vinaigrette directions In a saute pan add the olive oil and sauce the shallot, corn and garbanzo beans for 2 mins. Toss the corn mixture with the roasted tomatoes, quinoa and parsley. [...]

quinoa, tomato, corn salad ~2018-08-20T14:46:47-07:00

roasted tomatoes & burrata on toasted ciabatta

This is a tasty recipe for a wonderful appetizer or an addition to the evening meal. The tomatoes are so sweet when roasted they are like vegetable candy combined with the fruitiness of the olive oil and the  richness of the burrata, it's perfection.  A sprinkle of micro arugula and there isn't anything else you need with the exception of a sprinkling of Sous Salt!i ingredients 2 pints of cherry tomatoes 1 T olive oil + more for drizzling on the toasts 1 t Sous Salt Olive Thyme & Lemon + more for finishing 1 package of fresh Burrata (or you [...]

roasted tomatoes & burrata on toasted ciabatta2018-08-20T14:49:03-07:00

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 ~2018-06-25T16:36:04-07:00

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 ~2018-04-06T13:03:13-07:00

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 ~2018-04-06T08:34:07-07:00

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 ~2018-04-03T15:56:03-07:00

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 ~2018-04-03T12:50:03-07:00

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 ~2018-04-03T11:38:04-07:00

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 ~2018-03-21T11:54:28-07:00
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