Smoked Paprika, Spices & Herbs Archives - Page 2 of 3

chicken gumbo ~ sous salt style

One of my favorite learning tools is America's Test Kitchen. I love the way they explain the scientific methods of how certain cooking techniques work and why. We are a family of foodies however we do try to eat a bit healthier than we used to. That being said Gumbo is a Roux based dish...that means butter! America's Test Kitchen shared a recipe the other day where they baked the flour in the oven for 30 - 45 minutes to create the color of the gumbo and mixed that cinnamon colored flour with stock not oil or butter. The results were heavenly. I [...]

chicken gumbo ~ sous salt styleSusan Furstman2022-01-15T12:30:30-08:00

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

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

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

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

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

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