Grey Salt & Porcini Mushroom Archives - Page 4 of 7

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

farro, mushroom, shallot salad ~

Probably my favorite grain right now ~ farro ~ or barley as we know it here is a hearty, chewy, wheat product that works well in salads, stews, soups or sautes. It contains more fiber than other popular grains and is high in protein supplying over 10 different vitamins and minerals. I love the taste, color and the culinary adaptability. I saute my farro or barley in a little olive oil or butter to add a toasty taste to it before I cook it. Using home make chicken stock to cook the farro in to me adds a deeper flavor than [...]

farro, mushroom, shallot salad ~Susan Furstman2022-01-15T12:30:27-08:00

ricotta dumplings and asparagus ~

Always searching for new recipes to use with our Sous Salt recently I've been enjoying Bon Appetit's videos on FB. The other day I watched this video on how to make these beautiful little ricotta dumplings. Here is the link http://bonap.it/xn4iylO from their test kitchens. I tried these with my home made ricotta recipe and they were the lightest most flavorful little puffs. You don't have to be as adventurous as I and make your own ricotta (although it isn't that complicated) but do make sure you buy fresh ricotta that is on the drier side. I used our Fennel & Shallot [...]

ricotta dumplings and asparagus ~Susan Furstman2022-01-15T12:30:28-08:00

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