Grey Salt, Sun Dried Tomato, Onion & Celery Seed Archives - Page 4 of 7

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

heirloom tomato & goat cheese galette ~

This dish is so lovely it can be a main dish for dinner with a salad, served at brunch or as a side dish as we had it with a grilled bronzino. The goat cheese is drizzled with honey...a must for a back layer of sweetness. I used our Sous Salt Heirloom Tomato but any of our salts would be wonderful with this dish. Included in the recipe is a very simple galette dough but you could easily use a prepared pie crust dough. Finish with chopped parsley or finely chopped arugula this is such a terrific dish to add to [...]

heirloom tomato & goat cheese galette ~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

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

iron skillet cornbread ~

Many years ago Banderas restaurant moved into Los Altos. Besides having a phenomenal roast chicken they had the best coleslaw with peanuts and a too die for corn bread. Now there have been a few "Banderas Corn Bread Recipes" floating around on the internet but none of them hit home to me. So when I tried this one from Bon Appetit I was thrilled...this recipe not only was moist but achieved the crunchy top that I loved. Creative liberty taken once again morphed with Sous Salt! ingredients 1 1/4 c all purpose flour 1 c fine grind cornmeal 1 T baking [...]

iron skillet cornbread ~Susan Furstman2022-01-15T12:30:32-08:00

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

white bean & arugula salad ~

This salad is simple to prepare and tastefully accompanies any entree. We had it with Sous Salt Chicken but you could just as easily pick up a rotisserie chicken from the farmers market. I adapted it from a recipe that Ina Garten made but substituted the prosciutto she used for pancetta. Tonight we are serving it with pizza! serves 4 ingredients 1 can drained small Italian white beans (you can use any type of bean you like) 2 T olive oil + 1/2 cup olive oil for the dressing 1 shallot 2 ounces sun dried tomato pesto 2 cloves of garlic [...]

white bean & arugula salad ~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