Sweet & Savory Salt Archives - Page 2 of 3

blondies & toffee chips

I know most peoples downfall are brownies but mine are blondies... love them... chewy with a hint of coffee flavor, the lusciousness of a dark brown sugar dotted with little Heath Bar and chocolate chips. When they come out of the oven they are warm and gooey perfect with a scoop of ice cream. I love them the next day after they've been in the fridge. The chocolate chips harden providing a perfect chocolate crunch to the blondie. As with all of my recipes feel free to alter the chips with nuts or different chocolate bits. I use Dark Muscovado Brown [...]

blondies & toffee chipsSusan Furstman2022-01-15T12:30:26-08:00

tumeric salad dressing ~

Sweet, versatile, colorful and yummy. Use it on salads or as a marinade. Add it to curries or stews. Also great drizzled on grilled swordfish, pork tenderloin or any kind of tacos. Add it to coleslaw and a piquant flair. Feel free to adjust whatever ingredients in this recipe suit your taste. Our Sous Salt Sweet & Savory has organic cane sugar which adds a wonderful but subtle sweetness to the dressing. ingredients ¼ c tahini 3 T lemon juice 2 T olive oil 1 t Sous Salt Sweet & Savory ¼ t cayenne ¼ c water directions [...]

tumeric salad dressing ~Susan Furstman2022-01-15T12:30:30-08:00

roast chicken with olives and potatoes ~

Chicken loves Sous Salt! The combination of the grey salt, spices and herbs that we use is absorbed and enhances anything you roast with it...but chicken...it's like a blank canvas waiting to be seasoned with a flavorful paint! Any of our Salts will work perfectly with this recipe, even the Sous Salt Sweet & Savory. This is a quick go to recipe that is better than the rotisserie chicken that's been sitting in the deli counter for 6 hours baking away what juices it might have had left. Don't get me wrong I love rotisserie chicken but unless you see them actually [...]

roast chicken with olives and potatoes ~Susan Furstman2022-01-15T12:30:31-08:00

raspberry almond tart ~ tea cakes

I originally made this tart years ago (seriously maybe 20 years ago when we were living in LA) using strawberries....This Easter my sister gave me desserts! Not being a huge baker I have a few go to desserts. Ina Garten's Beatty's Chocolate Cake being one of them...but there's an abundance of chocolate already at Easter so I thought...fruit! Hmm...what was in my repetoire...and then I remembered this tart, so I thought I would make it again. Well, anyone in the State of California knows that we haven't had much sun this year with all the rain ... the strawberrries are not happy or [...]

raspberry almond tart ~ tea cakesSusan Furstman2022-01-15T12:30:31-08:00

to die for green sauce for everything ~

Seriously this sauce is heavenly...straight from the crock or thinned down and used as a salad dressing. Drizzle it over spicy dishes to even out the heat or use it to finish grilled fish & meats. I made this Monday and have used it in different ways throughout the week. Unlike basil pesto it stays brilliantly green. It has a slightly sweet and salty taste with a balance of acidity from the lemon, lime juice and the cider vinegar. I used a local honey that was dark and rich which I think added a great depth to the citrus juices. The [...]

to die for green sauce for everything ~Susan Furstman2022-01-15T12:30:31-08:00

spicy lamb & lentils ~ salad or entree

Quick and savory dish that can be served either over basmati rice or spring greens for a dinner salad. I used our Sous Salt Fennel and Shallot but any of the salts would be terrific with the lamb and lentils. You could also substitute the lentils for cooked small white beans, farro, quinoa or chick peas. This recipe was from Bon Appetit so I tested it as it was presented morphing it with our salts. It would be terrific with a bit of curry powder as well. ingredients 4 SERVINGS 1 tablespoon vegetable oil ½ pound ground lamb 1 t Sous [...]

spicy lamb & lentils ~ salad or entreeSusan Furstman2022-01-15T12:30:31-08:00

smokey bbq pork ribs ~

Smokey, sweet, sticky, yummy pork ribs.....who coined the phrase finger licking good...these were so beyond that. I started them in the pressure cooker because I wasn't going to be around and I needed to partially cook them before we put them on the bbq in the evening. I rubbed them with a mixture of Sous Salt Smoked Paprika and brown sugar then I put them in the refrigerator for a couple hours to air dry. Put them in the pressure cooker for just 30 minutes to tenderize them. You could easily put them in the oven for a couple of hours [...]

smokey bbq pork ribs ~Susan Furstman2022-01-15T12:30:32-08:00

apple cake ~

This is a wonderfully moist cake that can be served anytime...Breakfast, Afternoon Tea or for Dessert after Dinner. I used a combination of cake flour and all purpose flour but it's not necessary if you don't have cake flour. However if you want to experiment, you don't need to buy an entire bag of cake flour if you don't use it regularly. Here's what you do...for every cup of all purpose flour, take out 2 T from the cup and replace it with 2 T of cornstarch. There you have it..a substitute! I love moist cakes with a scoop of ice [...]

apple cake ~Susan Furstman2022-01-15T12:30:33-08:00

dark cherry crisp ~

Crisps are one of my favorite desserts! Dark cherry, peach and raspberry, blackberry and blueberry, plum...whichever fruit you choose topping it with a mixture of butter, brown sugar, oats and flour adds a rich crunchiness. Then when the ice cream melts down into the crisp and fruit mixture it's a little bit of heaven. Great news...they don't take any time to put together. You can even make it in the morning and pop it in the oven while you are eating dinner so that it's crispy and warm when your family is ready for dessert. ingredients - filling 2 packages dark [...]

dark cherry crisp ~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

Title