Susan Furstman, Author at Sous Salt

smokey bbq pork ribs ~

Smokey, sweet, sticky, yummy pork ribs.....who coined the phrase finger licking good...these were so beyond that. I started them in the pressure cooker because I wasn't going to be around and I needed to partially cook them before we put them on the bbq in the evening. I rubbed them with a mixture of Sous Salt Smoked Paprika and brown sugar then I put them in the refrigerator for a couple hours to air dry. Put them in the pressure cooker for just 30 minutes to tenderize them. You could easily put them in the oven for a couple of hours [...]

smokey bbq pork ribs ~Susan Furstman2022-01-15T12:30:32-08:00

turkey burgers ~

In search of a light meal...I thought we would have turkey burgers. I have been making the same recipe for a few years now and love it but when I saw this recipe from Rick Martinez with chopped fresh spinach in it I added it to my recipe. The spinach kept the burger very moist and added a lovely visual to the dish. I used Sous Salt Sun Dried Tomato but you could use the Sous Salt Porcini Mushroom or the Sous Salt Grey with Herb or our Sous Salt Fennel & Shallot. It was so good in fact that we devoured [...]

turkey burgers ~Susan Furstman2022-01-15T12:30:32-08:00

sweet spring salad ~

When the weather warms hearty salad bowls are wonderfully satisfying without the heavy feeling of a full meal. The inspiration for this salad came from an original recipe I found by "double thyme" through Food52. I made their salad and thoroughly enjoyed. Morphing it as we all do with recipes this is quick, easy to prepare with a slightly sweet and tangy dressing. It's great with a grilled chicken breast seasoned with our Sous Salt Grey with Herb or a skirt steak seasoned with Sous Salt Smoked Paprika. It's also lovely with a bowl of lentil or potato leek soup. Add cooked quinoa, lentils [...]

sweet spring salad ~Susan Furstman2022-01-15T12:30:32-08:00

iron skillet cornbread ~

Many years ago Banderas restaurant moved into Los Altos. Besides having a phenomenal roast chicken they had the best coleslaw with peanuts and a too die for corn bread. Now there have been a few "Banderas Corn Bread Recipes" floating around on the internet but none of them hit home to me. So when I tried this one from Bon Appetit I was thrilled...this recipe not only was moist but achieved the crunchy top that I loved. Creative liberty taken once again morphed with Sous Salt! ingredients 1 1/4 c all purpose flour 1 c fine grind cornmeal 1 T baking [...]

iron skillet cornbread ~Susan Furstman2022-01-15T12:30:32-08:00

apple cake ~

This is a wonderfully moist cake that can be served anytime...Breakfast, Afternoon Tea or for Dessert after Dinner. I used a combination of cake flour and all purpose flour but it's not necessary if you don't have cake flour. However if you want to experiment, you don't need to buy an entire bag of cake flour if you don't use it regularly. Here's what you do...for every cup of all purpose flour, take out 2 T from the cup and replace it with 2 T of cornstarch. There you have it..a substitute! I love moist cakes with a scoop of ice [...]

apple cake ~Susan Furstman2022-01-15T12:30:33-08:00

artichoke tapenade ~

A staple in my kitchen...today I'm going to share with you my recipe for artichoke tapenade and how I use it regularly for quick flavor and punch. Any of our Sous Salts will work in this tapenade...your choice!. Need to make a quick pasta, add a couple of tablespoons with a half a cup of parmesan to cooked pasta and you have dinner. Want a piquant edge to your tomato sauce the tapenade does just the trick. Stirred into steamed vegetables, stews and soups it brightens and enhances the flavor of what you are cooking. This tapenade can be substituted into any recipe [...]

artichoke tapenade ~Susan Furstman2022-01-15T12:30:33-08:00

dark cherry crisp ~

Crisps are one of my favorite desserts! Dark cherry, peach and raspberry, blackberry and blueberry, plum...whichever fruit you choose topping it with a mixture of butter, brown sugar, oats and flour adds a rich crunchiness. Then when the ice cream melts down into the crisp and fruit mixture it's a little bit of heaven. Great news...they don't take any time to put together. You can even make it in the morning and pop it in the oven while you are eating dinner so that it's crispy and warm when your family is ready for dessert. ingredients - filling 2 packages dark [...]

dark cherry crisp ~Susan Furstman2022-01-15T12:30:33-08:00

lamb shanks ~

Lamb shanks fall into the comfort food, Sunday night dinner category in our home. They do take awhile to cook...not so tough to prepare though. I made these lamb shanks with 1 cup of the Sous Salt Roasted Tomato Soup recipe however you can easily substitute a cup of canned diced tomatoes. These lamb shanks are terrific made either in the slow cooker or in the oven. Just the cooking time will vary. It's so important to brown the ingredients prior to putting them in the slow cooker....remember brown adds the layers of flavors that make the meal memorable! ingredients 1 onion, diced 1 large [...]

lamb shanks ~Susan Furstman2022-01-15T12:30:33-08:00

roasted tomato soup ~

This incredibly tasty and versatile creation can morph into any dish that requires a tomato base. Our go to soup for a cold remedy it is also wonderful thickened with goat cheese as a pasta sauce (even a touch of vodka as well). Enhanced with more herbs and diced tomatoes for a tomato sauce. Added to meat loaf or ground sirloin to season the evening meal. A little creativity and it is almost limitless in it's use. ingredients 4 servings 1 can 28 oz whole peeled tomatoes 2 boxes of small fresh tomatoes (I used a mixture of yellow and [...]

roasted tomato soup ~Susan Furstman2022-01-15T12:30:33-08:00

chickpea puree ~ wilted greens

My favorite beans are garbanzos...commonly known as chickpeas...I make hummus in our house every week as a staple for snacks, thicken soups, stews and curries. These beautiful beans are incredibly versatile. This recipe however I found in the WSJ and made on a rainy Saturday afternoon. They used dandelion greens, I used a colorful stemmed Swiss chard. I think even a tossed arugula would be lovely. Blending the chickpeas with the potato and Sous Salt Thyme, Olive and Lemon produces a lovely velvety puree. Crusty grilled bread and a lovely piece of grilled fish or meat are a perfect accompaniment to this quick [...]

chickpea puree ~ wilted greensSusan Furstman2022-01-15T12:30:34-08:00

About Susan Furstman