Susan Furstman, Author at Sous Salt

chicken saltimbocca ~

Terrifically scrumptious and easy to make. I used chicken thighs in this particular recipe but you can use chicken breasts as well. I would just cut the tenderloin out from the bottom of the thigh and pound them down so they are the same thickness. That way they will cook evenly. I always have home made pesto in my fridge but a good quality basil pesto will do in a pinch. For six chicken thighs: ingredients ~ 6 chicken thighs 1 cup pesto 6 slices of Italian Fontina cut 1" by 3" strips 1 1/2 c panko crumbs 1 t [...]

chicken saltimbocca ~Susan Furstman2022-01-15T12:30:17-08:00

blondie ice cream sandwiches ~

I happen to love ice cream sandwiches and am particularly fond of blondies. It's kind of like a cookie bar and ice cream all totally portable! For this particular recipe I browned the butter and added it to the brown sugar. I thought it added a particularly wonderful nutty flavor. I used my favorite brand of Italian Gelato Talenti but whatever type of ice cream you love, enjoy these compact little treats. Here is a link to a video we did of this recipe. ingredients ~ 2 sticks of butter 2 cups dark brown sugar (Muscavado is my favorite) 1 t [...]

blondie ice cream sandwiches ~Susan Furstman2022-01-15T12:30:17-08:00

salmon cakes ~

With these salmon cakes I used left over roasted salmon that we had the other day. However you could easily use fresh salmon as well they would just have a different consistency when cooked. I made a tomato confit with roasted tomatoes and garlic then chopped the ingredients up with some fresh herbs and added my favorite olive oil. Withered some spinach in the middle of the pan heating the confit up just a bit and serve it over the salmon cakes. This is a quick go to week night dinner. We served it with a simple vegetable chopped salad. [...]

salmon cakes ~Susan Furstman2022-01-15T12:30:17-08:00

spring green rice pilaf ~

Especially wonderful with spring green asparagus, sugar snap peas and fresh basil pesto but feel free to use baby broccoli, broccoli rabe, baby zucchini which ever green vegetable are your favorites. In this particular fried rice dish I used basmati rice but you could use a short grain white, brown or even a black rice which is featured in another one of our recipes https://soussalt.com/black-rice-farro-vegetable-medley/...love the color combinations. I made the rice in the morning then spread it out on a cookie sheet and put it in the fridge for the day to duplicate day old rice. But if you have [...]

spring green rice pilaf ~Susan Furstman2022-01-15T12:30:17-08:00

chicken slow braised to perfection ~

I've braised veal and lamb shanks, pork shoulders and chuck roasts. But I had never braised chicken for longer than 30 minutes. When I read the original recipe from Food52 I was intrigued by the addition of salami in the braising liquid. Loved the olives just didn't know what the salami would cook into. The results were sublime. I tweaked it a little for my family's taste using harissa in place of tomato paste and I cut back the amount of chicken stock. The first time I made it I didn't use the fennel and didn't notice the difference the second [...]

chicken slow braised to perfection ~Susan Furstman2022-01-15T12:30:18-08:00

pizza dough … tried, tested and perfected

Pizza dough is unique to all who eat! There are those that love it puffy, chewy, bready, thin, crispy....we all have our favorites. I love a yeasty smelling slightly chewy thinner crust. The following recipe is just that. I use a combination of bread and King Arthur all purpose flour. I think it gives the right chew with a lovely yeasty kick. ingredients 1 c bread flour 2 c all purpose flour (King Arthur) 1/2 t yeast 1 t sugar 1 T Sous Salt Herb and Garlic 1 c warm water apx 110 degrees 1 T olive oil and [...]

pizza dough … tried, tested and perfectedSusan Furstman2022-01-15T12:30:18-08:00

roasted shrimp, tomato & feta ~

The richness of the tomato sauce blends so heavenly with the shrimp and feta in this recipe. I made my own tomato sauce in this recipe which takes about 25 mins to simmer but if you don't have the prep time any great jarred sauce will work just reduce it in the skillet about 5 minutes and add the honey to it. You want a sauce that is on the thicken side not watery or runny. Simmering for that 5 minutes will thicken the sauce and the honey will caramelize the shrimp just slightly. I used a cast iron skillet because [...]

roasted shrimp, tomato & feta ~Susan Furstman2022-01-15T12:30:18-08:00

easy chicken parmesan ~ really!

This recipe is very similar to my sheet pan harissa chicken. Super easy to put together and quick to cook. I used my Tomato Sauce but you could easily pick up your favorite jar of marinara sauce from the market. Also I used boneless chicken thighs but you could substitute them for chicken breasts. I did not include a vegetable but you could easily add a chopped eggplant or a diced winter squash. Feel free to use any of our other Sous Salts as well. The Porcini would be superb as would the Olive Thyme or the Herb & Garlic. Normally [...]

easy chicken parmesan ~ really!Susan Furstman2022-01-15T12:30:18-08:00

black rice, farro, vegetable medley ~

Love black rice...it has a wonderful nutty flavor and is full of the same antioxidants you find in blueberries. In this dish I combined it with farro, another one of my favorite grains. You can either cook them separately or together as their cooking time is similar. Just know that if you cook the farro with the black rice the farro will absorb the black color of the rice. So if you want a different color variation cook them separate according to package directions. ingredients 1 cup black rice, cook per package directions 1 c farro, cook per package directions [...]

black rice, farro, vegetable medley ~Susan Furstman2022-01-15T12:30:18-08:00

potatoes colcannon ~

Love these potatoes ~ Just the right amount of crunch from the cabbage and scallions. Perfect with a corned beef or pot roast. Adds a lightness and creaminess to any stew actually. You can either peel the potatoes or leave them rustic. ingredients ~ 5 medium yukon gold potatoes about 1 1/2 lbs Sous Salt 6 T butter 2 leeks, 2 garlic cloves 2 c shredded savoy cabbage 1 1/4 c milk 1/2 c heavy cream 1 scallion pepper to taste directions ~ Cut the potatoes into 1 inch cubes and place them in a sauce pan with col and salted [...]

potatoes colcannon ~Susan Furstman2022-01-15T12:30:18-08:00

About Susan Furstman