Susan Furstman, Author at Sous Salt

summer pasta salad ~

It’s almost summer time... which in our Salty house means that pasta frequently becomes the vehicle for the delivery of our evening culinary experience! At room temperature or cold a pasta salad can deliver all the wonderful tastes you need to satisfy your palette. Whether you want to include pancetta or roasted chicken or keep it vegetarian, a one dish meal can be prepared early in the day and enjoyed easily at the end of it. I love this recipe especially because of the sweet little roasted tomatoes and the feta which becomes creamy and adds a richness to the pasta. [...]

summer pasta salad ~Susan Furstman2022-01-15T12:30:29-08:00

tumeric salad dressing ~

Sweet, versatile, colorful and yummy. Use it on salads or as a marinade. Add it to curries or stews. Also great drizzled on grilled swordfish, pork tenderloin or any kind of tacos. Add it to coleslaw and a piquant flair. Feel free to adjust whatever ingredients in this recipe suit your taste. Our Sous Salt Sweet & Savory has organic cane sugar which adds a wonderful but subtle sweetness to the dressing. ingredients ¼ c tahini 3 T lemon juice 2 T olive oil 1 t Sous Salt Sweet & Savory ¼ t cayenne ¼ c water directions [...]

tumeric salad dressing ~Susan Furstman2022-01-15T12:30:30-08:00

oven roasted tomato gems ~

You can't go wrong with this Sous Salt recipe and the options you will have using these lovely little roasted tomato gems in your cooking. Whether you decide that you like them roasted longer which will give you a dryer tomato result or on the shorter side which provides a more moist tomato the results are terrific, tasty and transforming. I use a combination of the yellow and red tomatoes they seem to be the sweetest. If you have a green thumb like my sister and grow your own in your garden even better. Your combinations are almost limitless. Once roasted you can put them [...]

oven roasted tomato gems ~Susan Furstman2022-01-15T12:30:30-08:00

roast chicken with toasts ~

Every cook/chef/foodie has a recipe for roast chicken...mine is a combination of a few...one of which I morphed from Williams Sonoma and The Kitchen. Adjusted it accordingly for my taste and wishes and voila who needs a rotisserie chicken! The compound herb butter under the skin is an absolute must...don't skimp. The type of Artisan Bread you choose is up to you. I used a Levain sourdough. The results will be the same the bread will absorb all of those wonderful chicken juices at the end with a wonderful crunch and color that is heavenly. ingredients 1 chicken, about 4 lb. [...]

roast chicken with toasts ~Susan Furstman2022-01-15T12:30:30-08:00

chicken gumbo ~ sous salt style

One of my favorite learning tools is America's Test Kitchen. I love the way they explain the scientific methods of how certain cooking techniques work and why. We are a family of foodies however we do try to eat a bit healthier than we used to. That being said Gumbo is a Roux based dish...that means butter! America's Test Kitchen shared a recipe the other day where they baked the flour in the oven for 30 - 45 minutes to create the color of the gumbo and mixed that cinnamon colored flour with stock not oil or butter. The results were heavenly. I [...]

chicken gumbo ~ sous salt styleSusan Furstman2022-01-15T12:30:30-08:00

roast chicken with olives and potatoes ~

Chicken loves Sous Salt! The combination of the grey salt, spices and herbs that we use is absorbed and enhances anything you roast with it...but chicken...it's like a blank canvas waiting to be seasoned with a flavorful paint! Any of our Salts will work perfectly with this recipe, even the Sous Salt Sweet & Savory. This is a quick go to recipe that is better than the rotisserie chicken that's been sitting in the deli counter for 6 hours baking away what juices it might have had left. Don't get me wrong I love rotisserie chicken but unless you see them actually [...]

roast chicken with olives and potatoes ~Susan Furstman2022-01-15T12:30:31-08:00

raspberry almond tart ~ tea cakes

I originally made this tart years ago (seriously maybe 20 years ago when we were living in LA) using strawberries....This Easter my sister gave me desserts! Not being a huge baker I have a few go to desserts. Ina Garten's Beatty's Chocolate Cake being one of them...but there's an abundance of chocolate already at Easter so I thought...fruit! Hmm...what was in my repetoire...and then I remembered this tart, so I thought I would make it again. Well, anyone in the State of California knows that we haven't had much sun this year with all the rain ... the strawberrries are not happy or [...]

raspberry almond tart ~ tea cakesSusan Furstman2022-01-15T12:30:31-08:00

to die for green sauce for everything ~

Seriously this sauce is heavenly...straight from the crock or thinned down and used as a salad dressing. Drizzle it over spicy dishes to even out the heat or use it to finish grilled fish & meats. I made this Monday and have used it in different ways throughout the week. Unlike basil pesto it stays brilliantly green. It has a slightly sweet and salty taste with a balance of acidity from the lemon, lime juice and the cider vinegar. I used a local honey that was dark and rich which I think added a great depth to the citrus juices. The [...]

to die for green sauce for everything ~Susan Furstman2022-01-15T12:30:31-08:00

spicy lamb & lentils ~ salad or entree

Quick and savory dish that can be served either over basmati rice or spring greens for a dinner salad. I used our Sous Salt Fennel and Shallot but any of the salts would be terrific with the lamb and lentils. You could also substitute the lentils for cooked small white beans, farro, quinoa or chick peas. This recipe was from Bon Appetit so I tested it as it was presented morphing it with our salts. It would be terrific with a bit of curry powder as well. ingredients 4 SERVINGS 1 tablespoon vegetable oil ½ pound ground lamb 1 t Sous [...]

spicy lamb & lentils ~ salad or entreeSusan Furstman2022-01-15T12:30:31-08:00

sous salt rice & grain medley ~

In an effort to incorporate new grains into our meals I've thoroughly enjoyed experimenting with Farro and Quinoa. Farro is similar to our American Barley. Quinoa is a wonderful nutty grain that has a delightful little pop to it when you eat it. I like to use the mixed quinoa to add some color to the dish. Basmati is my favorite rice. I love the smell of it when it's cooking. It's very aromatic and nutty. The orzo I add for my husband who is and always will be a pasta man! In truth, adding the orzo was the only way [...]

sous salt rice & grain medley ~Susan Furstman2022-01-15T12:30:32-08:00

About Susan Furstman