Grey Salt & Herb Archives - Page 5 of 8

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

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

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

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

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

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

baby back ribs ~ InstantPot!

This is an InstantPot recipe and trust me if you haven't used one yet....you don't know what you a missing. You can either make these scrumptious ribs with the slow cooker or the pressure cooker mode whichever you have time for. The slow cooker requires 8 hours at low and 4 hours on high. Or in the pressure cooker for 25 minutes. When I do them in the pressure cooker I like to finish them on the bbq or in the oven. ingredients 2 cups of bbq sauce 1/4 cup of brown sugar 4 Tbsp. of cider vinegar 3 tsp of [...]

baby back ribs ~ InstantPot!Susan Furstman2022-01-15T12:31:01-08:00

aioli ~ spicy or otherwise

A staple in my kitchen is my aioli. I use it in so many ways, spicy or not, it's a go to enhancement just like my Caesar Salad dressing is. An aioli is basically a garlic mayonnaise. Which means is a vehicle to convey whatever flavors you would like to add. More lemon juice, chipotle peppers, fresh herbs or mustard. It can be served with a grilled artichoke or eggplant, on sandwiches, crabcakes or mixed into a tapenade. You can think it with a bit of water or vinegar and it becomes a salad dressing. Limitless in its scope, I always [...]

aioli ~ spicy or otherwiseSusan Furstman2022-01-15T12:31:01-08:00

corned beef ~

Don't save Corned Beef just for the month of March. It's super easy to prep and incredibly satisfying to eat. This is how I prep and cook my corned beef. This particular recipe calls for the slow cooker but you can easily put it in the oven. The oven method changes the cooking time from all day to 2 1/2 hours after you bring the liquid up to a boil on the stove. Either way produces a wonderfully moist result. Remember to slice it against the grain or you will have a stringy chewy result. ingredients 3 - 4 pound [...]

corned beef ~Susan Furstman2022-01-15T12:31:02-08:00