Grey Salt, Olive, Thyme & Lemon Zest Archives - Page 4 of 6

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

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

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

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

chickpea puree ~ wilted greens

My favorite beans are garbanzos...commonly known as chickpeas...I make hummus in our house every week as a staple for snacks, thicken soups, stews and curries. These beautiful beans are incredibly versatile. This recipe however I found in the WSJ and made on a rainy Saturday afternoon. They used dandelion greens, I used a colorful stemmed Swiss chard. I think even a tossed arugula would be lovely. Blending the chickpeas with the potato and Sous Salt Thyme, Olive and Lemon produces a lovely velvety puree. Crusty grilled bread and a lovely piece of grilled fish or meat are a perfect accompaniment to this quick [...]

chickpea puree ~ wilted greensSusan Furstman2022-01-15T12:30:34-08:00

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