Grey Salt & Porcini Mushroom Archives

pasta with sausage ragu ~

In this recipe I have written up a quick tomato sauce that I used for the Ragu. If time is short for you, pick up a jar of good quality marinara or arrabiata sauce when you get the rest of your ingredients at the market. I used fresh pasta for this recipe because I love the way it absorbs the sauce. Now a days the markets have a wonderful selection of fresh pastas in all different shapes. Dried pasta works as well just remember to reserve some of the pasta liquid because it has the starch from the cooked pasta and [...]

pasta with sausage ragu ~Susan Furstman2022-01-15T12:30:16-08:00

matzo balls ~

I used Alison Roman's recipe for the Matzo Balls and my recipe for chicken stock (although they were similar in ingredients I use an instant pot because it's incredibly easy). The only thing I changed was I used duck fat in place of chicken fat because I had some in the fridge and love the flavor that it imparts. I also cooked my matzo balls in chicken stock because I wanted to impart the flavor of the stock into the precious puffs of matzo while they were cooking. You could use water if you choose. Then I strained the little bits [...]

matzo balls ~Susan Furstman2022-01-15T12:30:16-08:00

focaccia ~

There are fewer foods that evoke more sheer joy other than bread, in any form. Crusty sourdough, Challah, No-knead Artisan and Focaccia! I used my basic pizza dough recipe but added more yeast and water to hydrate and lift the dough.for You can also add herbs, roasted garlic, sun dried tomatoes, basil pesto and/or cheese what ever your heart desires. In this recipe I just used a sprinkling of Rosemary, Pesto and Agrumato Olive Oil. ingredients ~ 2 t instant yeast 2 c warm water between 105 and 110 degrees 1 t honey 4 c bread flour 1 t Sous Salt [...]

focaccia ~Susan Furstman2023-10-24T08:05:05-07:00

stuffed pork tenderloin ~

Or Pork Braciole...If you have a meat thermometer in your kitchen and some twine...you can not go wrong with this recipe. It will cook itself perfectly. The bread crumbs and cheese will keep the interior just perfectly pink and moist. In this recipe I used a large fresh porcini mushroom but you can easily substitute any mushroom you like. I deglazed the pan with a dry white wine and used chicken stock and a touch of cream. But you could forgo that route and use a tomato sauce instead for a different result. Either way the pork tenderloin lends itself to [...]

stuffed pork tenderloin ~Susan Furstman2022-01-15T12:30:16-08:00

porchetta ~

Quite possibly the easiest recipe that renders the most scrumptious pork shoulder... it does require some fore thought but is definitely worth the prep. It cooks itself to perfection in a low and slow method. I chunk the pieces off of the shoulder as opposed to slicing or pulling them. I season the shoulder the day before and leave it uncovered in the refrigerator overnight. This allows the outside of the meat to dry out rendering a crusty finished roast. ingredients 3 - 5 pound pork shoulder (the weight of the shoulder does not change the recipe, just the cooking time) [...]

porchetta ~Susan Furstman2022-01-15T12:30:17-08:00

chicken saltimbocca ~

Terrifically scrumptious and easy to make. I used chicken thighs in this particular recipe but you can use chicken breasts as well. I would just cut the tenderloin out from the bottom of the thigh and pound them down so they are the same thickness. That way they will cook evenly. I always have home made pesto in my fridge but a good quality basil pesto will do in a pinch. For six chicken thighs: ingredients ~ 6 chicken thighs 1 cup pesto 6 slices of Italian Fontina cut 1" by 3" strips 1 1/2 c panko crumbs 1 t [...]

chicken saltimbocca ~Susan Furstman2022-01-15T12:30:17-08:00

chicken slow braised to perfection ~

I've braised veal and lamb shanks, pork shoulders and chuck roasts. But I had never braised chicken for longer than 30 minutes. When I read the original recipe from Food52 I was intrigued by the addition of salami in the braising liquid. Loved the olives just didn't know what the salami would cook into. The results were sublime. I tweaked it a little for my family's taste using harissa in place of tomato paste and I cut back the amount of chicken stock. The first time I made it I didn't use the fennel and didn't notice the difference the second [...]

chicken slow braised to perfection ~Susan Furstman2022-01-15T12:30:18-08:00

pizza dough … tried, tested and perfected

Pizza dough is unique to all who eat! There are those that love it puffy, chewy, bready, thin, crispy....we all have our favorites. I love a yeasty smelling slightly chewy thinner crust. The following recipe is just that. I use a combination of bread and King Arthur all purpose flour. I think it gives the right chew with a lovely yeasty kick. ingredients 1 c bread flour 2 c all purpose flour (King Arthur) 1/2 t yeast 1 t sugar 1 T Sous Salt Herb and Garlic 1 c warm water apx 110 degrees 1 T olive oil and [...]

pizza dough … tried, tested and perfectedSusan Furstman2022-01-15T12:30:18-08:00

easy chicken parmesan ~ really!

This recipe is very similar to my sheet pan harissa chicken. Super easy to put together and quick to cook. I used my Tomato Sauce but you could easily pick up your favorite jar of marinara sauce from the market. Also I used boneless chicken thighs but you could substitute them for chicken breasts. I did not include a vegetable but you could easily add a chopped eggplant or a diced winter squash. Feel free to use any of our other Sous Salts as well. The Porcini would be superb as would the Olive Thyme or the Herb & Garlic. Normally [...]

easy chicken parmesan ~ really!Susan Furstman2022-01-15T12:30:18-08:00

black rice, farro, vegetable medley ~

Love black rice...it has a wonderful nutty flavor and is full of the same antioxidants you find in blueberries. In this dish I combined it with farro, another one of my favorite grains. You can either cook them separately or together as their cooking time is similar. Just know that if you cook the farro with the black rice the farro will absorb the black color of the rice. So if you want a different color variation cook them separate according to package directions. ingredients 1 cup black rice, cook per package directions 1 c farro, cook per package directions [...]

black rice, farro, vegetable medley ~Susan Furstman2022-01-15T12:30:18-08:00