This Recipe Book is nearly constantly recommended to me, but it's more than that maybe: "learn to cook delicious meals with any ingredient, anywhere, at any time – even without a recipe". it's written by Samin Nosrat

I put a bunch of this in to Archive so that I can find these recipes when I am Shopping for groceries or going to the farmer's market.

NEXT Kitchen Essentials according to Nosrat

NEXT The Basic Philosophy

Salt

Fat

Acid

Heat

Recipes worth considering Recipe

I'll start here cause i'm greedy and in need of shopping inspiration

Salads

NEXT Avocado Salad

Page 217:

citrus, beets, quick-pickle onions, avocado greens.

She's got a matrix of suggested combinations

avo+citrus+onions+salmon sounds nice

Cabbage Slaw Recipe

the richer the food, the more acidic the salad

Stuff

half head of cabbage
1/2 small red onion thinly sliced
1/4 cup lemon juice
salt
1/2 cup coarse parsley leaves
3 tablespoons red wine vinegar
6 tablespoons EVOO

Process

quarter and core the cabbage
thinly slice cross-wise (against the "grain"), put in colander in bowl
season with salt, toss, set aside
macerate onions in lemon juice 20 minutes
Wait
drain water from cabbage
add parsley and the onions but not the juice yet
dress with vinegar and olive oil, toss well
taste and adjust with the lemon juice and salate
store leftovers up to two days

some variations:

mex style: neutral oil + lime juice, cilantro instead of parsley
asian style: less salt, soy sauce. lime fro lemon. garloc glove grated or pounded, scallions, ginger, toasted peanuts. dress with Rice Wine Vinaigrette instead
southern style: replace evoo and vinegar with 1/2 cup Classic Sandwich Mayo. add 1 tsp sugar, 1 cup carrots, 1 julienned or grated tart apple with the cabbage and onions

NEXT Panzanella

Page 231

NEXT Dressings

Soups

A lot to be said about not buying box stock but ehhhh i just don't think i'm gonna be keeping chicken carcasses in my freezer…

Stracciatella - Roman Egg Drop Soup Recipe

I'd love a simple egg drop soup :3

9 cups stock
Salt
6 large egges
ground black pepper
3/4 ounce chunk of Parmesan finely grated
1 tbsp finely chopped parsley

simmer the stock and season with salt whisk eggs in a bowl or measuring cup with spout, salt, pepper, parm, parsley pour the egg mixture in a thin stream while gently stirring. don't overmix. cook for 30 seconds for the eggs to cook, ladle in to bowls for immediate serving

cover and refrigerate up to 3 days. gently re-simmer to serve leftovers

Classic Egg Drop Soup Recipe

9 cups stock with 2 tablespoons of soy sauce, three cloves garlic, thumb of ginger, cilantro, peppercorns, then strain in to another pot for the egg drop.

1 tablespoon of corn starch with the 2tbsp stock added, whisk to combine, whisk in eggs and a pinch of salt. drizzle in like the roman version, garnish with scallions and serve
NEXT Cook an egg drop soup Cooking

Tuscan Bean and Kale Soup Recipe

EVOO
2 ounces of pancetta or bacon
diced medium yellow onion
2 diced celery stalks
3 carrots peeled and diced
2 bay leaves
salt
ground black pepper
2 garlic cloves
2 cups crushed tomatoes in their juice
3 cups cooked beans, cooking liquid reserved (roughly 1 cup raw beans)
1 ounce parmesan, rind reserved
3-4 cups chicken stock or water
2 bunches of cale thinly sliced
1/2 small head green or savoy cabbage, thinly sliced

dutch oven over medium-high heat, 1 tablespoon of olive oil. add the bacon or pancetta when oil simmers, cook until it starts to brown. add onion celery carrots, bay leaves, season with salt and pepper. reduce heat to medium, cook, stir until veggies start to brown. make a hole in the center, add another tablespoon of evoo + garlic to sizzle a bit before it browns add tomatos. stir, taste, salt. simmer the tomatoes until they cook down, then add the beans and their cooking liquid, half the grated parm and the rind, enough stock to cover add "immoderate" splashes of olive oil bring back to simmer, add kale, cabbage + simmer, add water to cover up the kale and cabbage. 20 minutes more until the greens are tender, salt for taste remove the rind and bay leaves serve with evoo, parm store in fridge up to 5 days, freeze up to 2 m onths

Variations
- Pasta e Fagioli: add small pasta at the same time as beans, stir frequently, cook 20 minutes for pasta
- Ribollita: add Torn Croutons after the final simmer (after adding kale and cabbage), cook until the bread has absorbed the stock and fallen apart, 25 minutes? no bread should be visible, just a thick tender mess.

NEXT Smooth Soups

page 276, would need to buy a blender but these are clutch for a good weeknight meal.

Beans

Some tips:

soak dried beans overnight, no rason not to. beans triple in size when cooked
salt when you soak, maybe a big pinch of baking soda.
soak in what you plan to cook in.
"once cooked, consider beans a blank slate"

beans and eggs, crack eggs in to the pan of cooked beans, slide in to hot oven until whites are set, serve with cheese and bread

rice and beans: Adas Polo (page 334), rice and bean burrito.

mash beans with softened onions, herbs, an egg, parm, cooked rice or quinoa to bind it and fry, top with egg for breakfast

freeze extra cooked beans with their water to slip in to soups

Pastas

NEXT Pasta Cacio e Pepe

Pasta ala Pomarola (aka marinara) Recipe

8 cups of sauce, pasta recipe serves 4

evoo
2 medium red or yellow onions, sliced thin
salt
4 garlic cloves
4 pounds of fresh ripe tomatoes, or 2 cans whole san marzano
16 basil leaves or 1 tablespoon dried oregano
3/4 pound spaghetti, bucatini, penne, or rigatoni
parm, pecorino or ricotta for serving

dutch oven over medium high. coat bottom with oil, add onions. salt, reduce heat to medium, cook until onions are soft and translucent. while the onions cook: slice the garlic, quarter or crush the tomatoes, set aside. push onions to edges, add oil to center, add garlic, before the garlic browns add tomatoes. bring to a boil, then reduce to a simmer. season with salt, and (torn basil or oregano). cook over low heat, stir often, scrape the bottom. if it sticks don't do that or it'll taste burnt, just transfer to a new pot and soak that in the sink.

for the pasta: water on high heat, cover with lid.

sauce will be done when it tastes cooked, maybe 25 minutes. canned tomatoes may take up to 40, look for a loss of tinny taste. bring it to a rapid simmer and stir in 3/4 cup of olive oil. simmer together and emulsify. remove from heat. puree it.

sauce keeps in fridge for a week or frozen 3 moths. can be made shelf-stable up to a year as jars in a hot water bath for 20 minutes.

for serving four: 2 cups of pomarola sauce to a simmer while pasta cooks to al dente. drain the pasta, reserve a cup of pasta water. add the pasta to the sauce, toss, thin with pasta water and olive oil taste and salt as needed topped with cheese

NEXT cook pasta ala pomarola and keep the pomarola in the freezer for weeknights

cooked on [2022-04-16]:
- need to crush the tomatoes more, maybe get a potato smasher
- pretty watery, drain some of the tomato-can water
- didn't get the order right, didn't cook the garlic, garlic is pretty much not there
- two onions is probably too much but that's okay

NEXT pasta with broccoli and breadcrumbs

NEXT ragu

NEXT eggs

NEXT fish

NEXT that so-good slow-roasted salmon setup

yum.

NEXT tuna confit

NEXT chicken

spatchcock

chicken pot pie

"conveyor belt chicken"

chicken confit

make a big batch a few times a year and stick it in the fridge, kept in the fat

pan-fried chicken, pork schnitzel, etc

NEXT chicken and garlic soup

NEXT Adas Polo o Morgh (Chicken with Lentil Rice)

NEXT meat

improvised braise, some tips on picking cuts of meat

NEXT aromatic bases

mirepoix, soffritto, sfregit
adu lasan
cantonese
recaito
ata lilo
"the holy trinity" - 1x chopped green bell, 1x chopped celery, 1x chopped onion