Susan Furstman, Author at Sous Salt

farro, mushroom, shallot salad ~

Probably my favorite grain right now ~ farro ~ or barley as we know it here is a hearty, chewy, wheat product that works well in salads, stews, soups or sautes. It contains more fiber than other popular grains and is high in protein supplying over 10 different vitamins and minerals. I love the taste, color and the culinary adaptability. I saute my farro or barley in a little olive oil or butter to add a toasty taste to it before I cook it. Using home make chicken stock to cook the farro in to me adds a deeper flavor than [...]

farro, mushroom, shallot salad ~Susan Furstman2022-01-15T12:30:27-08:00

brownie ice cream sandwiches ~

There used to be an artisan ice cream producer that made the most heavenly brownie crusted ice cream sandwich. Found this on Instagram yesterday posted by Liz at The Floating Kitchen which I think she originally found on Smitten Kitchen. Liz used raspberry ice cream with chocolate chunks...I'm going to made two kinds for our family bbq this weekend. The raspberry one and I'll do a coffee ice cream one for my husband. The brownie is thinner than the previous ones I've had. Much prefer it that way. Used our Pinot Noir Sous Salt for just the perfect finishing! ingredients 3 [...]

brownie ice cream sandwiches ~Susan Furstman2022-01-15T12:30:27-08:00

black cherry rhubarb pie bars ~

This recipe is from Liz at The Floating Kitchen. She posted a terrific brownie raspberry ice cream sandwich the other day and while I was researching how to morph it for our Sous Salt I found this recipe for black cherry rhubarb short bread type cookie bars. This would also work with raspberries. I love short bread cookies and this is very reminiscent of that flaky sweet dough. It's heavenly with our Pinot Noir Sous Salt! ingredients crust & topping 2 1/2 cups all-purpose flour 1/2 cup finely ground pistachios 1 cup sugar 1 tsp. baking powder 1/4 tsp. Pinot Noir [...]

black cherry rhubarb pie bars ~Susan Furstman2022-01-15T12:30:27-08:00

ricotta dumplings and asparagus ~

Always searching for new recipes to use with our Sous Salt recently I've been enjoying Bon Appetit's videos on FB. The other day I watched this video on how to make these beautiful little ricotta dumplings. Here is the link http://bonap.it/xn4iylO from their test kitchens. I tried these with my home made ricotta recipe and they were the lightest most flavorful little puffs. You don't have to be as adventurous as I and make your own ricotta (although it isn't that complicated) but do make sure you buy fresh ricotta that is on the drier side. I used our Fennel & Shallot [...]

ricotta dumplings and asparagus ~Susan Furstman2022-01-15T12:30:28-08:00

heirloom tomato & goat cheese galette ~

This dish is so lovely it can be a main dish for dinner with a salad, served at brunch or as a side dish as we had it with a grilled bronzino. The goat cheese is drizzled with honey...a must for a back layer of sweetness. I used our Sous Salt Heirloom Tomato but any of our salts would be wonderful with this dish. Included in the recipe is a very simple galette dough but you could easily use a prepared pie crust dough. Finish with chopped parsley or finely chopped arugula this is such a terrific dish to add to [...]

heirloom tomato & goat cheese galette ~Susan Furstman2022-01-15T12:30:28-08:00

sausage & green olive pasta ~

This is a terrific, last minute go to pasta that you can prepare either with or without the sausage. There is so much flavor in the olives, capers and garlic that this dish will stand alone perfectly without the meat. My family just doesn't feel they haven't had dinner unless there is some form of meat protein in it! There are a couple of anchovies that melt into the olive oil adding a lovely briny salty flavor to the dish. You can leave them out however they do add a layer of flavor that just can't be duplicated and they are not [...]

sausage & green olive pasta ~Susan Furstman2022-01-15T12:30:28-08:00

chicken stock ~

Browning the chicken before you add the water gives this stock a beautiful amber color and a richness adding flavor to anything you use this stock in. From soups to stews to pasta sauces there isn't anything more tasty than home made chicken stock and it doesn't take that much time to do. When I know I'm going to be home working on recipes or the computer I put a pot on the stove and it's ready when I'm finished with working. There really is no comparison to a boxed or canned stock with this homemade version. Just try it once...I [...]

chicken stock ~Susan Furstman2022-01-15T12:30:28-08:00

smoked salmon ~ gravlax

This is such a lovely salmon dish that will make any bagel happy to be consumed! I used our Sous Salt Fennel & Shallot which added a lovely flavor when combined with the fresh dill. I know I say this all the time....but this is really easy to prep and it is far superior to the smoked salmon you buy in the markets. You can vary the salting time according to your taste. The longer it salts the saltier and firmer the texture of the fish. I used Gin in place of Juniper Berries. Feel free to use either or leave [...]

smoked salmon ~ gravlaxSusan Furstman2022-01-15T12:30:29-08:00

taquitos ~

This is a quick, easy and satisfying dinner you and your kids will love. Whether you use a rotisserie chicken or last nights leftover steak this is a great meal. I used the Harissa that I make but you could easily substitute it for a thick salsa. Also I use creme fraiche but sour cream works perfectly. I mixed spicy Monterey Jack and Cheddar but you could also use queso fresco in place of those. Of course I used our Sous Salt Chipotle Pepper Salt to season them to perfectly. These taquitos are not fried they are baked which makes them [...]

taquitos ~Susan Furstman2022-01-15T12:30:29-08:00

harissa ~

I am always looking for ingredients that make a recipe pop....this recipe for Harissa is just that. A combination of dried chilies bring a rich almost sweet, smoky flavor to this lovely sauce. Not spicy hot just rich chili flavor. It does that a little prep but once it's made it will keep in the fridge to use as an additive to pasta, salad dressing, as a rub for chicken and pork. Yesterday I added it to creme fraiche tossed it with left over chicken and rolled it in taquitos! Voila! Meal in minutes with a previous days prep. Make sure that [...]

harissa ~Susan Furstman2022-01-15T12:30:29-08:00

About Susan Furstman