Grey Salt Chipotle Pepper Cumin Coriander Parsley Archives - Page 2 of 4

roast chicken ala emily ~

My favorite roast chicken recipe is the spatchcock one we have on our web page. Although it does call for a slathering of butter...so I recently discovered this recipe posted on FOOD52 by Emily C which calls for brining the bird in buttermilk and pickle juice...with a soupcon of Sous Salt of course. So if you want to avoid the consumption of butter this is a lovely alternative which she derives from the preparation of fried chicken for flavor and tenderness. ingredients 1 whole chicken 1 c buttermilk 1 c pickle juice (any type) 1 t Sous Salt Herb and & [...]

roast chicken ala emily ~Susan Furstman2022-01-15T12:30:21-08:00

stuffed roasted peppers ~

I made this lovely dish for my Mom during one of our family's celebrations. It's not only tasty, colorful and a perfect addition to any party. Roast the peppers with anchovies, Sous Salt Sun Dried Tomato and olive oil. Fresh ricotta is ideal but a good quality ricotta works as well. ingredients ~ 4 bell peppers - I used a variety of colors -halved, seeds and ribs removed 6 oil-packed anchovy fillets, finely chopped 4 garlic cloves, thinly sliced 1 cup basil leaves, divided 1 T Sun Dried Tomato or Fennel & Shallot Sous Salt & freshly ground pepper 2 tablespoons [...]

stuffed roasted peppers ~Susan Furstman2022-01-15T12:30:22-08:00

avocado hummus –

I love this blend of rich avocado and chickpeas. It’s fluffy and elegant. You can use this as a dip, to garnish salmon tacos or thicken soups and stews. I put a little siracha on it for a spicy kick! ingredients - ½ large ripe avocado or an entire small one 1 - 15½-ounce can chickpeas, rinsed, drained, reserve a little of the cans liquid to adjust consistency ⅓ cup tahini, well mixed ¼ cup plus 1 tablespoon fresh lime juice 1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board ¾ teaspoon [...]

avocado hummus –Susan 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

chicken tamale chili ~

So if you were a member of my family this year, you, like a lot of people, were given the gift of good food in a short time....an InstantPot! Now I'm not usually a gadget gift user but this appliance has changed my mind. I use the Pressure Cooking capability more than the slow cooker but whichever your preference this little machine is mighty! Pouring rain always triggers one pot meals to me so here is a terrific recipe from Tieghan Gerard @Half Baked Harvest for this easy stew/chili. This is one for the slow cooker. I've morphed it again for [...]

chicken tamale chili ~Susan Furstman2022-01-15T12:30:23-08:00

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

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