Grey Salt Fennel & Shallot Archives - Page 3 of 5

stuffed roasted peppers ~

I made this lovely dish for my Mom during one of our family's celebrations. It's not only tasty, colorful and a perfect addition to any party. Roast the peppers with anchovies, Sous Salt Sun Dried Tomato and olive oil. Fresh ricotta is ideal but a good quality ricotta works as well. ingredients ~ 4 bell peppers - I used a variety of colors -halved, seeds and ribs removed 6 oil-packed anchovy fillets, finely chopped 4 garlic cloves, thinly sliced 1 cup basil leaves, divided 1 T Sun Dried Tomato or Fennel & Shallot Sous Salt & freshly ground pepper 2 tablespoons [...]

stuffed roasted peppers ~Susan Furstman2022-01-15T12:30:22-08:00

avocado hummus –

I love this blend of rich avocado and chickpeas. It’s fluffy and elegant. You can use this as a dip, to garnish salmon tacos or thicken soups and stews. I put a little siracha on it for a spicy kick! ingredients - ½ large ripe avocado or an entire small one 1 - 15½-ounce can chickpeas, rinsed, drained, reserve a little of the cans liquid to adjust consistency ⅓ cup tahini, well mixed ¼ cup plus 1 tablespoon fresh lime juice 1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board ¾ teaspoon [...]

avocado hummus –Susan Furstman2022-01-15T12:30:22-08:00

cauliflower sauté

As tasty as this is colorful....a terrific vegetarian stir fry. Any of our Sous Salts would work in this recipe. Our Sweet & Savory has turmeric in it so if you use that one no need to add the additional spice. ingredients - 1 cup raw cashews 1 large fennel bulb, plus ½ cup fennel fronds, divided ⅓ cup virgin coconut oil, melted 1 tablespoon whole black mustard seeds 6 scallions, thinly sliced 2 medium sweet potatoes or garnet yams, unpeeled, cut into ¾-inch pieces 1 medium head of cauliflower, cut into 1½-inch florets 2 green chiles (such as serrano or [...]

cauliflower sautéSusan Furstman2022-01-15T12:30:22-08:00

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

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

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

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

farro salad ~

Farro....wonderful, versatile, nutty and satisfying this grain in one of my favorites! This particular salad is just a starting point for ideas. You can add prosciutto or seared pancetta, use a different cheese either feta or parmesan. For this recipe I used haricot vert, the small French green beans, but you could use broccolini, asparagus or sugar snap peas. ingredients 2 c cooked Farro 1/4 c sliced Kalamata Olives 1/4 c diced Fennel 5 ounces Haricot Vert (Green Beans) 1/2 c grated Machego cheese 1/4 c toasted pine nuts 1 lemon, zest and juice 1/2 c olive [...]

farro salad ~Susan Furstman2022-01-15T12:30:25-08:00