Grey Salt & Porcini Mushroom Archives - Page 3 of 7

burrata with lentils & basil vinaigrette

This recipe is from Smitten Kitchen. I loved it because I love burrata, lentils and zucchini...never would have thought to put them together as she did. The burrata melted beautifully over the cooked vegetables and blended perfectly with the mustardy basil vinaigrette. This recipe can easily be transformed ... instead of lentils substitute for quinoa. Change out the Burrata for Feta. ingredients lentils 1 1/2 cups dried lentils de puy or other small green lentils 1 tablespoon olive oil 2 medium zucchinis (about 6 ounces each), diced 1 small or 1/2 medium onion, diced Leaves from 3 fresh sprigs thyme [...]

burrata with lentils & basil vinaigretteSusan Furstman2022-01-15T12:30:22-08:00

cauliflower sauté

As tasty as this is colorful....a terrific vegetarian stir fry. Any of our Sous Salts would work in this recipe. Our Sweet & Savory has turmeric in it so if you use that one no need to add the additional spice. ingredients - 1 cup raw cashews 1 large fennel bulb, plus ½ cup fennel fronds, divided ⅓ cup virgin coconut oil, melted 1 tablespoon whole black mustard seeds 6 scallions, thinly sliced 2 medium sweet potatoes or garnet yams, unpeeled, cut into ¾-inch pieces 1 medium head of cauliflower, cut into 1½-inch florets 2 green chiles (such as serrano or [...]

cauliflower sautéSusan Furstman2022-01-15T12:30:22-08:00

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

shrimp curry soup ~

Another quick, colorful and full of flavor dinner that you can prep in no time and serve on a week night. I served ours over shrimp noodles that you can get at the Chinese market. What's terrific about these shrimp noodles is that after you cook the noodles in salted water you can use the water in your curry. It takes on the flavor of the shrimp noodles and it a perfect stock addition. I used the green curry paste that comes in a little jar from Simply Asia but you could use the red curry paste as well. ingredients 1 [...]

shrimp curry soup ~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

green bean casserole ~

My sister hosts our Thanksgiving feast every year....we all contribute our culinary treats... mine this year is the green bean casserole ... this year I wanted to add some different touches to the sauce. A few months ago when working on a Gumbo recipe I read that if you toast the flour in a dry skillet to the desired color you add a nuttiness and deep color to the flavor of the flour. I thought aha! that method might be perfect for the additional layer of flavor I wanted these beans to have. So I used a combination of recipes one [...]

green bean casserole ~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

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