Grey Salt & Porcini Mushroom Archives - Page 6 of 7

onion and fontina frittata ~

onion & fontina frittata This is such an easy and elegant way to serve eggs either for brunch or at dinner with a salad. The recipe here is from Bon Appetit however I’ve adapted it just a touch they called for ricotta which I substituted for creme fraiche. I also added Italian Fontina because I’m a cheese lover! The salt I substituted for the Sous Salt Porcini Mushroom blend ingredients SERVINGS: 4-6 8 large eggs 1/2 cup finely grated Parmesan 3 large fresh basil leaves, torn into pieces 3 large fresh sage leaves, minced 1 tsp. minced fresh rosemary 1/2 tsp. Sous Salt Porcini Mushroom pinch [...]

onion and fontina frittata ~Susan Furstman2022-01-15T12:31:03-08:00

roasted cauliflower & pepitos

Now I know you might be saying how can a vegetable be a warm, fuzzy, comfort food. This one is. Cauliflower gets such a bad rap. It's actually quite versatile and because it absorbs the flavors you roast or cook it with it it chameleon "esque" in its taste. I found this one courtesy of BonAppetit but have home tested it frequently. ingredients SERVINGS: 4 2 tablespoons olive oil, divided 1 large head of cauliflower Kosher salt, freshly ground pepper 2 tablespoons unsalted butter ¼ cup raw shelled pumpkin seeds ½ teaspoon crushed red pepper flakes ¼ cup chopped fresh cilantro, [...]

roasted cauliflower & pepitosSusan Furstman2022-01-15T12:31:04-08:00

meatballs & polenta

Recently I posted a recipe for a aromatic, slightly sweet tomato sauce that is versatile and easy to prep. That sauce is terrific with these baked meatballs. I used pork and veal but you could easily use dark turkey thighs. ingredients: 1 lb ground veal 1 lb ground pork 1 3/4 c panko bread crumbs 1 teaspoon Sous Salt Sun Dried Tomato 1 cup grated Parmesan 2 cloves garlic minced 1/4 c chopped parsley 2 T chopped fresh thyme 1 teaspoon Sous Salt Grey & Herb or Sous Salt Porcini Mushroom 2 large eggs beaten 3/4 c red wine olive oil [...]

meatballs & polentaSusan Furstman2022-01-15T12:31:04-08:00

spinach parmesan rice casserole

Weather is chilly and wet .... how about a comforting cheesy dinner. You can add some browned sausage or ground meat to this bake to make it a complete dinner or serve it with the Sous Salt Chicken or Furstman Family Meat Loaf. Ingredients: 1 10 ounce package frozen spinach, thawed, drained and squeezed 2 c of cooked basmati rice (it adds a nutty flavor) 2 T dijon mustard 2 c + 1/4 c reserved for topping of shredded gruyere or fontina cheese 3/4 c parmesan cheese or queso fresco if you use the jalapeno jack 2 green onions, chopped 3 [...]

spinach parmesan rice casseroleSusan Furstman2022-01-15T12:31:04-08:00

sous salt hummus

Hummus to me is a perfect little snack when I am looking for something a bit healthier but tasty and satisfying. Versatile it is platform you can flavor it with a multitude of ingredients. Pine nuts, garlic, Siracha, artichokes, roasted red peppers it's almost limitless. In addition to a snack I use my Hummus to thicken soups, curries and stews. Far less caloric that flour and butter. Here is my basic recipe for Hummus but please feel free to be creative in your interpretation. One more note I've used our Olive, Thyme, Lemon Zest Sous Salt in this recipe but any of the [...]

sous salt hummusSusan Furstman2022-01-15T12:31:05-08:00

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

sous salt chicken

Heavenly Chicken....made easy with any one of our Sous Salts. Whichever Sous Salt you enjoy this recipe can be flavored with any of them. From the Grey Sea Salt & Herbs to the Olive, Thyme, Lemon or the Porcini Mushroom. Use the Smoked Paprika or the Sun Dried Tomato. Whichever salt you choose to use you can add a complimentary vegetable to the pan after your flip the chicken. A cup of wine works as well for a wonderful reduction sauce. Thyme, slices of lemon, garlic, almost anything you would like to experiment with will work for this easy chicken dinner. I [...]

sous salt chickenSusan Furstman2022-01-15T12:31:05-08:00

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

beef bourguignon…

There is probably nothing more satisfying to my family than a wonderful stew for Sunday dinner. This recipe I've been working on for many years. It's perfect now! Just a few notes....don't buy stew meat from the market. It's generally just scrapes of all cuts of meat. What you want is the beef shoulder or what is called a chuck roast. It will remain tender after the hours of cooking. If you've ever made tough stew it is because you used the loin which doesn't respond to long, low cooking. The other thing that I think made this rich with lovely [...]

beef bourguignon…Susan Furstman2022-01-15T12:31:08-08:00

onion, mushroom & cheese fritatta ~

This is such an easy and elegant way to serve eggs either for brunch or at dinner with a salad. The recipe here is from Bon Appetit however I've adapted it just a touch they called for ricotta which I substituted for creme fraiche. I also added Italian Fontina because I'm a cheese lover! The salt I substituted for the Sous Salt Porcini Mushroom blend Ingredients 8 large eggs 1/2 cup finely grated Parmesan 3 large fresh basil leaves, torn into pieces 3 large fresh sage leaves, minced 1 tsp. minced fresh rosemary 1/2 tsp. Sous Salt Porcini Mushroom pinch of freshly ground black pepper pinch of [...]

onion, mushroom & cheese fritatta ~Susan Furstman2022-01-15T12:31:09-08:00