Grey Salt Fennel & Shallot Archives - Page 2 of 5

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

chicken, rice & lemon soup ~

This rich thickness of this soup comes from the purée of a portion of the rice with eggs. The chicken is just touched with the stock to gently poach. Just the perfect amount of lemon to brighten all the flavors and you will never need another recipe for Avgolemono Soup again. This recipe was morphed from Americas Test Kitchen...one of my favorite go to kitchens to learn from. ingredients 1 1/2 lbs boneless skinless chicken breasts 12 - 3 inch strips of lemon zest 6 T lemon juice (3 lemons) 2 sprigs of thyme 1 t coriander 2 cardamom seeds 1 [...]

chicken, rice & lemon soup ~Susan Furstman2022-01-15T12:30:18-08:00

spinach & artichoke pie ~

Spanikopita fans this is a wonderful dish...easy to prep, bake and enjoy. Instead of squeezing the spinach to get rid of the water I saute the moisture out of it with the shallots and artichoke hearts. Saves my shirt from spinach stains as I always seem to splash spinach juice all over the place in an attempt to dry it out! Also I love the addition of artichokes to the spinach. The balance counteracts some of the bitterness spinach may have. You can substitute any cheese you prefer as well. Either feta or goat cheese works as a creamy base. But [...]

spinach & artichoke pie ~Susan Furstman2022-01-15T12:30:19-08:00

quinoa, tomato, corn salad ~

This salad can easily be made with farro, brown rice, orzo or spelt. Any grain will work. The dressing is a winner or grains or pasta both! ingredients 2 c cooked quinoa 1 ear corn, kernels removed 1 c garbanzo beans, roughly chopped 1 c roasted tomatoes 1/4 c chopped parsley 1 diced shallot 1 T olive oil 1/2 t Sous Salt of your choice, they are all terrific! Smokey Tomato Vinaigrette directions In a saute pan add the olive oil and sauce the shallot, corn and garbanzo beans for 2 mins. Toss the corn mixture with the roasted tomatoes, quinoa and parsley. [...]

quinoa, tomato, corn salad ~Susan Furstman2022-01-15T12:30:20-08:00

roasted tomatoes & burrata on toasted ciabatta

This is a tasty recipe for a wonderful appetizer or an addition to the evening meal. The tomatoes are so sweet when roasted they are like vegetable candy combined with the fruitiness of the olive oil and the richness of the burrata, it's perfection. A sprinkle of micro arugula and there isn't anything else you need with the exception of a sprinkling of Sous Salt!i ingredients 2 pints of cherry tomatoes 1 T olive oil + more for drizzling on the toasts 1 t Sous Salt Olive Thyme & Lemon + more for finishing 1 package of fresh Burrata (or you [...]

roasted tomatoes & burrata on toasted ciabattaSusan Furstman2022-01-15T12:30:20-08:00

smokey tomato vinaigrette ~

This particular vinaigrette can be morphed into basically any sauce you might fancy. Use it as a sweet and tangy salsa, add it to an aioli for a terrific sweet kick, toss it in a pasta salad or drizzle it on grilled vegetables. It's an awesome addition to you cooking on the fly nights! In this recipe I flash seared the tomatoes in a dry skillet until they were blistered however you could easily toss them in olive oil sprinkle them with whichever Sous Salt you love and roast them in a 400 degree oven for 25 minutes until they are [...]

smokey tomato vinaigrette ~Susan Furstman2022-01-15T12:30:20-08:00

cornucopia of greens in my pasta ~

Favorite color in my life is green. So when I found this recipe from Chris Morocco in Bon Appetit Magazine I fell in love with it first with my eyes....then it had all the flavors that I love went in it...olives, parm, pasta, herbs, capers, anchovies...who wouldn’t love this. ingredients 1 T + 1/2 c olive oil 1/4 c panko bread crumbs Sous Salt Fennel & Shallot pepper 2 T fresh dill 1 t lemon zest 12 ounces of linguine 1/2 bunch of asparagus, cut in 1/2 inch pieces 1 c frozen peas 4 anchovy fillets 1 clove garlic 1 c [...]

cornucopia of greens in my pasta ~Susan Furstman2022-01-15T12:30:20-08:00

eggplant roulades ~

The velvety texture of the eggplant is perfect with the cauliflower rice mixture. I used parmesan but you could use Italian Fontina or mozzarella. The pine nuts add a crunch to the filling. A good jar of marinara works perfectly or make your own tomato sauce. We have a great recipe for roasted tomato sauce. Make a big batch and save it for other dishes in the week. Alternatively you can serve these room temperature with a Tahini & Lemon Sauce as featured in the recipe by Carmen @everylastbite. I morphed her filling to my taste and have included her Tahini [...]

eggplant roulades ~Susan Furstman2022-01-15T12:30:21-08:00

fritatta and popover harmoniously meet ~

The lightness of a popover and the richness of a fritatta...my perfect paring for any meal. This recipe can be adapted to fit what ever you like with you morning or evening egg dishes. I used sausage and potatoes with fontina cheese. But you could do spinach and goat cheese with sun dried tomatoes or ham with potatoes and gruyere. Parmesan with pancetta and arugula would be lovely as well. Just about any flavor combination you love would work. The batter is less eggs with the balance of the base coming from flour. I used chick pea flour but all purpose [...]

fritatta and popover harmoniously meet ~Susan Furstman2022-01-15T12:30:21-08:00

roast chicken ala emily ~

My favorite roast chicken recipe is the spatchcock one we have on our web page. Although it does call for a slathering of butter...so I recently discovered this recipe posted on FOOD52 by Emily C which calls for brining the bird in buttermilk and pickle juice...with a soupcon of Sous Salt of course. So if you want to avoid the consumption of butter this is a lovely alternative which she derives from the preparation of fried chicken for flavor and tenderness. ingredients 1 whole chicken 1 c buttermilk 1 c pickle juice (any type) 1 t Sous Salt Herb and & [...]

roast chicken ala emily ~Susan Furstman2022-01-15T12:30:21-08:00