Grey Salt & Pinot Noir Archives - Page 2 of 3

shallot onion dip ~

This is a wonderfully easy and flavorful dip for any occasion.. and if you have some left over incorporate it into your weeknight dishes. I use dips and spreads in a lot of my cooking as "already prepped" bonus additions. So if you have extra onion dip left over from your Sunday dinner party...thin it out and use it as a salad dressing. Or add it to sauteed mushrooms and toss it in a pasta. Have ground chicken, beef or pork...saute the ground meat and add the remaining dip to this, serve it over rice and you have a perfect weeknight [...]

shallot onion dip ~Susan Furstman2022-01-15T12:30:26-08:00

chocolate ganache cake ~ ina garten style

There are two chocolate cakes in my "go to" recipe file. Both are from Ina Garten and both are incredibly simple and gorgeous. One is her Beatty's chocolate cake that I put a cream cheese frosting on. The other is this chocolate ganache cake. You can do the chevron pattern she finishes the cake with or just the ganache topping...the only thing I add is our Sous Salt Pinot Noir. The salt adds a lovely rich, tangy and colorful finish to the cake. ingredients: 1/4 pound unsalted butter at room temperature 1 cup sugar 4 extra-large eggs at room temperature 1 [...]

chocolate ganache cake ~ ina garten styleSusan Furstman2022-01-15T12:30:27-08:00

brownie ice cream sandwiches ~

There used to be an artisan ice cream producer that made the most heavenly brownie crusted ice cream sandwich. Found this on Instagram yesterday posted by Liz at The Floating Kitchen which I think she originally found on Smitten Kitchen. Liz used raspberry ice cream with chocolate chunks...I'm going to made two kinds for our family bbq this weekend. The raspberry one and I'll do a coffee ice cream one for my husband. The brownie is thinner than the previous ones I've had. Much prefer it that way. Used our Pinot Noir Sous Salt for just the perfect finishing! ingredients 3 [...]

brownie ice cream sandwiches ~Susan Furstman2022-01-15T12:30:27-08:00

black cherry rhubarb pie bars ~

This recipe is from Liz at The Floating Kitchen. She posted a terrific brownie raspberry ice cream sandwich the other day and while I was researching how to morph it for our Sous Salt I found this recipe for black cherry rhubarb short bread type cookie bars. This would also work with raspberries. I love short bread cookies and this is very reminiscent of that flaky sweet dough. It's heavenly with our Pinot Noir Sous Salt! ingredients crust & topping 2 1/2 cups all-purpose flour 1/2 cup finely ground pistachios 1 cup sugar 1 tsp. baking powder 1/4 tsp. Pinot Noir [...]

black cherry rhubarb pie bars ~Susan Furstman2022-01-15T12:30:27-08:00

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

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

which bubbly for your holiday feast?

No better way to celebrate the Holidays, Family and Friends than with a lovely glass of bubbly! I thought I would share Tim Fish's latest review with you just in case your Holiday fare requires that special sparkle. Tim Fish is Wine Spectator's lead taster for California sparkling wine, reviewing about 100 sparklers a year. Listed below are 7 of his favorite California bubblies from the past year. Each one is distinctive and worth seeking out for the holidays. Domaine Carneros Blanc de Blancs Carneros Le Rêve 2009 (93 points, $105) Laser-focused and sleek with lemon, crème brûlée and mineral notes. Iron [...]

which bubbly for your holiday feast?Susan Furstman2022-01-15T12:31:05-08:00

amazingly easy tomato sauce

So this tomato sauce requires very little prep...the flavor comes from the roasting of the tomatoes, the anchovy fillets (which you won't even be able to distinguish once cooked), garlic and red pepper flakes....of course the butter helps as well! Feel free to use olive oil in place of the butter. The sauce is great on pasta as featured or used as a base for soup, stews or hash. You can easily double this recipe and freeze some for the future. bucatini with butter-roasted tomato sauce Ingredients 4 SERVINGS 1 28-oz. can whole peeled tomatoes 1 package baby tomatoes (I used [...]

amazingly easy tomato sauceSusan Furstman2022-01-15T12:31:06-08:00

sweet corn ravioli

So I saved this recipe from Bon Appetit quite awhile ago because it looked and sounded heavenly. Just had the time to make it this weekend as we were emerging from Turkey Dinner comas! I've adjusted the salt to incorporate our Sous Salt Sun Dried Tomato. However you can use the Sous Salt Porcini Mushroom or the Olive, Thyme...even the Herb with Garlic and Red Pepper Flake. Any of the salts are wonderful in this heavenly dish. This recipe makes 10 large raviolo so you can cut the recipe accordingly. sweet corn and ricotta raviolo These are jumbo-sized ravioli, and each one [...]

sweet corn ravioliSusan Furstman2022-01-15T12:31:07-08:00

sous salt crackers

Due to over popular demand and a bit of free time on a Saturday morning...here's the recipe...finally! Just a couple of notes. Feel free to use any cheese you like, a goat cheddar, a jalapeno jack, parmigiano reggiano, just remember to not put salt in the dough if you are going to serve with with the Sous Salt on top. If you aren't you can put the salt in the dough. Also don't forget to let them cool slightly on the baking sheet before you move them so they can set up a bit. Ingredients 1 cup grated Romano 1 stick [...]

sous salt crackersSusan Furstman2022-01-15T12:31:07-08:00