Aspirational Cod

We bring you quick, useful and fun cooking inspiration each day from places we like from around the web, in 3 minutes or less.

Let’s get to it, clock’s tickin’!

Everyday Recipes

• This is, what I would call, an aspirational recipe. It’s one of those recipes for which I buy the ingredients in the grocery store in a burst of healthful, optimistic energy, but then fail to ever cook it because, eh, who’s ever really craving Cod with Bulgur Zucchini and Tomatoes. I’d like to think you, dear reader, are better than me, and will actually follow through and cook this healthy, though flavorful, recipe.

• I love oven roasted squash this time of year, but sometimes we need a little variety. Our old friend Lydia has a tasty twist with her Marinated Winter Squash with Sage. In this recipe, she pan fries slices of squash and then lets them sit in a vinegar marinade for a few hours before serving.

Project Time

• When the words “Chicago” and “pizza” are together, most of us think of deep dish. But there’s a different, dare I say, better Chicago pizza: Chicago Thin-Crust Pizza. We have a recipe here from Kenji who apparently spent a bunch of time developing it. He notes this recipe, and style of pizza, are particularly well-suited for the home kitchen, given it doesn’t need to cook at too high of a temperature, and the “curing” of the dough makes it easy to get on and off the pizza peel. Below is Kenji’s video and the recipe is in the notes of the video.

Something Fun (or Interesting)

• I’m buying the book Koji Alchemy: The Magic of Mold-Based Fermenation (buy from Amazon or an independent bookseller via Bookshop.org). Koji is a mold that is used in the fermentation process to make things like miso and soy sauce, but can also be used in home cooking projects. If you’re interested in learning a little more about Koji, and reading about some recipes before diving into buying a book, here’s an overview from Sasha Marx, and a few recipes he developed: Koji Prime Rib, Koji Duck Confit and Koji Beef Jus.

Let us know what you tried (just reply)! More soon.

Your Salt Pig Pals