Grey Salt Fennel & Shallot Archives - Page 4 of 5

chicken stock ~

Homemade chicken stock is very easy to make and without a doubt more flavorful than anything that comes in a box! You can season it any way you like. I add a few dried porcini mushrooms and a dried Guajillo pepper for an added depth of flavor. The chicken is browned in this particular recipe so it renders a darker, richer stock. If you want a light color stock don't brown the chicken. The stock is very easy and quick to prep....it just needs to simmer a bit on the stove so start it when you are going to be around [...]

chicken stock ~Susan Furstman2022-01-15T12:30:26-08:00

spatchcock chicken ~

Once your roast a spatchcock chicken this way you will never go back to the old roast chicken method again...I promise. The beautiful part about roasting a chicken that has been butterflied is that none of the pieces are over or underdone. The skin is perfectly crispy with a beautiful golden brown color from the compound herb butter. You can substitute olive oil for the butter but it will have a different flavor. Don't skip the step of rubbing the herb mixture under the skin it really does add flavor to the chicken. ingredients 1 4 lb butterflied chicken, backbone removed [...]

spatchcock chicken ~Susan Furstman2022-01-15T12:30:26-08:00

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

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

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

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

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

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