Grey Salt, Olive, Thyme & Lemon Zest Archives - Page 3 of 6

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

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

tomato, bacon jam ~

I love pestos and tapenades...tomato, olive, artichoke... they are a necessary ingredient in preparing my go to sauces for pasta, vegetables, chicken and meat during the week. Versatile and flavorful they are easily prepped on the weekend and they make weeknight cooking easy and tasty. Recently I discovered tomato bacon jam! Right, who knew you could put so much flavor in a little jar! Being a foodie I love creating my own interpretation of what others are cooking ... putting my own spin on it so to speak. The original recipe I read that peaked my interest was published by The [...]

tomato, bacon jam ~Susan Furstman2022-01-15T12:30:25-08:00

tomato crostini ~

Summer...summer...summer...ah the flavors of summer! Tomatoes being one of the seasons best gifts. With all the different colors, shapes and tastes of the heirloom tomato market now a days you have a bounty from which to choose to design your own masterpiece. We are plodding through a kitchen remodel and our outdoor kitchen is somewhat limited. However with the flavors and the weather of the summertime we are bravely shouldering through it. These lovely little crostini were created with a toothy sourdough artisanal bread lovingly made by Kneaded by Hand, a beautiful vibrant olive oil, lemon juice from my Mother's lemon [...]

tomato crostini ~Susan Furstman2022-01-15T12:30:25-08:00

orzo & feta salad ~

This is such a lovely light salad with so much flavor from the saltiness of the feta and Kalamata olives, the crispness of the cucumber and sugar snap peas, the pairing of the dill and red onion, it's just refreshment in a bowl. Pouring the vinaigrette over the orzo when it is still warm insures that the pasta will blossom with flavor. Reserving some of the dressing to drizzle over the salad right before serving gives the salad a last minute glisten. Pasta is constantly absorbing what it's surrounded with so I save some of the dressing for the last minute, [...]

orzo & feta salad ~Susan Furstman2022-01-15T12:30:26-08:00

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

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