Grey Salt & Porcini Mushroom Archives - Page 5 of 7

lamb shanks ~

Lamb shanks fall into the comfort food, Sunday night dinner category in our home. They do take awhile to cook...not so tough to prepare though. I made these lamb shanks with 1 cup of the Sous Salt Roasted Tomato Soup recipe however you can easily substitute a cup of canned diced tomatoes. These lamb shanks are terrific made either in the slow cooker or in the oven. Just the cooking time will vary. It's so important to brown the ingredients prior to putting them in the slow cooker....remember brown adds the layers of flavors that make the meal memorable! ingredients 1 onion, diced 1 large [...]

lamb shanks ~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

sous salt stroganoff ~

I believe that ground meat gets a poor wrap at times. Primarily because when you buy it at the market you never know what cut of meat they grind up! The best way to control what you are buying is to purchase ground meat that is specifically identified. For example ground chuck or ground sirloin not just ground beef. Make certain it is great quality because it is the base and bedrock for the layering of your flavors. I caramelized the shallots in this recipe which added a sweetness to the pasta sauce and I used creme fraiche but you can easily use sour cream. [...]

sous salt stroganoff ~Susan Furstman2022-01-15T12:31:00-08:00

artichoke spinach galette ~

Terrific go to recipe. I've included the recipe for your own dough if you so desire making it yourself. However you can easily use store bought pie crust (there are some great products on the market now a days) or you can use a puff pastry sheet if you want a flaky crust. I love the unconventional look of a galette and you can put almost anything in them....with the exception of liquids! In this recipe I did a quick saute of my mushrooms, artichokes and shallots to give them some color and to have them give up any moisture or [...]

artichoke spinach galette ~Susan Furstman2022-01-15T12:31:01-08:00

baby back ribs ~ InstantPot!

This is an InstantPot recipe and trust me if you haven't used one yet....you don't know what you a missing. You can either make these scrumptious ribs with the slow cooker or the pressure cooker mode whichever you have time for. The slow cooker requires 8 hours at low and 4 hours on high. Or in the pressure cooker for 25 minutes. When I do them in the pressure cooker I like to finish them on the bbq or in the oven. ingredients 2 cups of bbq sauce 1/4 cup of brown sugar 4 Tbsp. of cider vinegar 3 tsp of [...]

baby back ribs ~ InstantPot!Susan Furstman2022-01-15T12:31:01-08:00

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

sous salt chicken pot pie ~

Amy, Josh and Riggs were coming to dinner and I was brain dead! We'd had a busy week @Sous Salt. Very rarely do I not have an idea for dinner. It's the first question I ask Scott in the morning....what should we have for dinner? But alas....nothing popped up. So after repeated queries to Amy as to what she might fancy... she finally said she wanted something comforting and cozy, how about a Chicken Pot Pie, she said? Hmmm not really being a fan of creamy chicken stuff, I raised my objections at least three times. Finally I acquiesced and I'm [...]

sous salt chicken pot pie ~Susan Furstman2022-01-15T12:31:02-08:00

shrimp patties ~

One of my favorite chefs of all time is Jacques Pepin....the other rainy morning (one of our many this winter) I was ensconced in bed, surrounded by the pups watching old school cooking shows. Jacques Pepin was doing a show on fish and prepared this wonderful looking shrimp patty. Amy decided to try her hand at it. Now that she's working for a living she needs quick and tasty meals that don't break the budget. This one was born to please.... ingredients for 2 1 pound shelled and deveined shrimp 1 small bunch of chives, chopped apx 2 T 1 clove [...]

shrimp patties ~Susan Furstman2022-01-15T12:31:02-08:00

chick pea, kale & sun choke saute ~

Not only is this a colorful and healthy saute but it's visually inviting...which is the precursor for its appetizing flavor. Another simple to construct dish that can be a main course for a light meal or a side dish. Certainly choose whichever Sous Salt you would like to use...I used the Grey Herb, but the Sun Dried Tomato or the Lemon Thyme, Porcini Mushroom or even the Smoked Paprika would be terrific! The recipe calls for Kale ... substitute Spinach if you prefer. ingredients 4 SERVINGS 1 15 oz can drained and rinsed garbanzo beans ⅓ cup plus 2 tablespoons olive oil [...]

chick pea, kale & sun choke saute ~Susan Furstman2022-01-15T12:31:03-08:00

lentil & sausage hash ~

lentil & sausage hash Serves 4 ingredients: 2 T olive oil 2 shallots 2 garlic cloves minced 4 mild Italian sausages 2 c lentils rinsed 2 springs thyme 1 t Sous Salt Porcini Mushroom pepper to taste 1 cup finely chopped kale or spinach 4 - 6 cups of chicken stock (less and it will be more of a hash, more and you will get a soup consistency) directions: Heat oil over medium heat in a large heavy bottomed saucepan. Add the sausage and brown nicely. Should take a few minutes. Then saute the shallots with the sausage, saute until just softened. Add [...]

lentil & sausage hash ~Susan Furstman2022-01-15T12:31:03-08:00