Le technique

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

• Here’s something that sounds fancy but is really easy. I think of Sole Meuniere as more of a technique than a recipe and this version from Serious Eats is a great place to start. You can swap out the sole for any white fish, use oil if you’re short on clarified butter, and still have something that looks and tastes great. Add some capers every once in awhile and call it a piccata.

• Sticking with technique, here’s a guide to roasting beets from the kitchn. The best part is the peeling tip. I don’t roast a batch of beets often enough - but every time I have a tub of roasted beets in the fridge I’m thanking myself at lunch all week.

Project Time

• Making sausage at home can be a serious rabbit hole to go down. If you’re sausage curious but not quite ready to go all the way this Roast Sausage with Potatoes recipe from Jacques Pepin is a great place to start. Aside from getting to spend time with Jacques and getting to try your hand at curing, it’s both fresh and uncased, which removes the trickiest part of the sausage process - and it looks really delicious.

• This recipe comes from his Essential Pepin series on PBS and is also available in book form (Amazon or Bookshop.org for an independent seller) if you want the full Jacques effect.

Some Fun

• As long as we’re talking Jacques today… have yourself a curly dog with a very French take on relish!

Extra, Extra

Turns out that today is international chef’s day (I guess that’s a thing) and Korin, a great Japanese knife shop in NYC, is offering 20% off on all purchases for one day only.

Passing on in case you’re feeling an impulse buy that I can live vicariously by.

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

Your Salt Pig Pals