Susan Furstman, Author at Sous Salt

fried brown rice ~

Short grain brown rice is the star in this Fried Rice. Unlike most rice prep this recipe calls for boiling the rice like you do pasta. I used my instant pot to cook the pork shoulder in the time it took to boil the rice. But you can use bbq ribs that you've removed the meet from. What gives this rice it's flavor is the hoisin and sesame oil. The brown rice adds a nice chew to the dish. ingredients 2 c brown rice 1 T Porcini Mushroom Sous Salt 1 T hoisin sauce 2 eggs scrambled 1 t red pepper [...]

fried brown rice ~Susan Furstman2022-01-15T12:30:23-08:00

asparagus with gribiche dressing ~

Serve this lovely vegetable warm in the winter time and cool in the summer. The Gribiche dressing can be used as a dressing for almost anything. Drizzled over roasted chicken, any number of vegetables, tossed into a chicken salad...any dish that you like with the tangy flavors of cornichons, capers, vinegar and stone ground mustard. The hard boiled eggs should be a bit on the jammy side. I use 6 minute eggs. ingredients 1 bunch of fresh asparagus 1 T olive oil 4 cornichons, diced 1 T capers 1/3 c olive oil 2 T champagne vinegar 1 T whole grain mustard [...]

asparagus with gribiche dressing ~Susan Furstman2022-01-15T12:30:23-08:00

chicken tamale chili ~

So if you were a member of my family this year, you, like a lot of people, were given the gift of good food in a short time....an InstantPot! Now I'm not usually a gadget gift user but this appliance has changed my mind. I use the Pressure Cooking capability more than the slow cooker but whichever your preference this little machine is mighty! Pouring rain always triggers one pot meals to me so here is a terrific recipe from Tieghan Gerard @Half Baked Harvest for this easy stew/chili. This is one for the slow cooker. I've morphed it again for [...]

chicken tamale chili ~Susan Furstman2022-01-15T12:30:23-08:00

tahini dip ~

Entertaining at the last minute...friends just drop by to enjoy some Holiday cheer. This is a great dip for a quick go to crudite platter. But I also have it in my fridge to thicken soups and stews. It works marvelously without having to add a flour based thickening agent. I used our Sun Dried Tomato Sous Salt but once again any of our salts would work. Pictured in the other little Arte d'Italic bowl is a fresh tomato salsa that I made with those wonderful red and green veined tomatoes. ingredients 2 T Tahini 1 clove of garlic, grated [...]

tahini dip ~Susan Furstman2022-01-15T12:30:23-08:00

shrimp curry soup ~

Another quick, colorful and full of flavor dinner that you can prep in no time and serve on a week night. I served ours over shrimp noodles that you can get at the Chinese market. What's terrific about these shrimp noodles is that after you cook the noodles in salted water you can use the water in your curry. It takes on the flavor of the shrimp noodles and it a perfect stock addition. I used the green curry paste that comes in a little jar from Simply Asia but you could use the red curry paste as well. ingredients 1 [...]

shrimp curry soup ~Susan Furstman2022-01-15T12:30:23-08:00

seafood chowder ~

This soup came together after a week away with the family. We needed something quick but as always ...it had to be flavorful as well. I used Sea Bass, Shrimp and Spicy Sausage. You could use Salmon, Halibut or Cod in addition or as a substitute. There are so many different kinds of sausages being made today so experiment with some other varieties. There is a chicken artichoke that would be tasty with cod and scallops. I used salsa because it already had the garlic, herbs and tomatoes as a base so it jump started our soup prep. I used our [...]

seafood chowder ~Susan Furstman2022-01-15T12:30:24-08:00

green bean casserole ~

My sister hosts our Thanksgiving feast every year....we all contribute our culinary treats... mine this year is the green bean casserole ... this year I wanted to add some different touches to the sauce. A few months ago when working on a Gumbo recipe I read that if you toast the flour in a dry skillet to the desired color you add a nuttiness and deep color to the flavor of the flour. I thought aha! that method might be perfect for the additional layer of flavor I wanted these beans to have. So I used a combination of recipes one [...]

green bean casserole ~Susan Furstman2022-01-15T12:30:24-08:00

November Newsletter

sous salt in edible silicon valley! Thrilled to have been selected by Edible Silicon Valley for their Top 10 Gift Picks in the Fall/Holiday issue. We have thoroughly enjoyed this year and the excitement our salts evoke in home cooks and foodies. With our recipes available on our web site we walk through even the most uncomfortable cooks in the kitchen. Seasoned home cooks can morph any recipe to fit the Sous Salt they choose. Thanks to everyone that has loved our product and for those of you that haven't tried it yet....the Holiday season is the perfect opportunity to [...]

November NewsletterSusan Furstman2022-01-15T12:30:24-08:00

naan bread ~

ingredients 2 c all purpose flour 2 c whole wheat flour 1/2 t Sous Salt of your choosing (I used the Fennel & Shallot) 1 1/2 t baking powder 1 t baking soda 1 T sugar 1/4 c hot water (110-115 degrees to proof the yeast) 3/4 t dry yeast 3/4 c warm milk 1 c greek yogurt melted butter or olive oil for brushing fresh herbs directions In a medium size bowl dissolve the sugar in the hot water and add the dry yeast. Let it sit for 10 minutes until it starts to foam. In a separate bowl mix [...]

naan bread ~Susan Furstman2022-01-15T12:30:24-08:00

farro salad ~ fried cauliflower & proscuitto

This is a wonderful recipe that I found at Food & Wine by Ethan Stowell and morphed for Sous Salt. ingredients 2 c farro, rinsed and drained 2 T olive oil 1 carrot, halved crosswise 1 shallot 1 celery rib, halved crosswise 2 garlic cloves, crushed 1 heads of cauliflower cut into 1-inch florets 1/2 pound prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice 1/2 cup extra-virgin olive oil 2 tablespoons fresh lemon juice 1/4 cup chopped flat-leaf parsley 2 teaspoons chopped marjoram 2 t Sous Salt Sun Dried Tomato & pepper to taste directions In a large saucepan [...]

farro salad ~ fried cauliflower & proscuittoSusan Furstman2022-01-15T12:30:25-08:00

About Susan Furstman