Salt and time

And we’re back… with useful and fun cooking inspiration - now 3 days a week - from places we like from around the web, in 3 minutes or less.

Let’s get to it, clock’s tickin’!

Everyday Recipes

• I really like a good pasta and chickpea soup. It’s fast, easy, filling and wholesome. Sometimes we throw in chopped up kale or chard to bulk it up even more. This version of Zuppa di Pasta e Ceci from Rancho Gordo is a good template. While you’re on the site order some beans and a pack or two of New Mexico Chile Powder to add to your pantry for the next time you make chili. It’s my favorite!

• If you’re having people over this weekend, Baked Feta with Cherry Tomatoes from Alexandra Cooks looks great and easy to make with stuff you can get at the store anytime. It’s a riff on a TikTok meme for a Baked Feta Pasta dish, but Alexandra ditches the pasta and serves it to dip with her own focaccia. That focaccia looks awesome, but I’m sure it’s excellent with crackers or whatever else you have handy.

Project Time

• I know that we’re all gearing up for Thanksgiving, but if you want to do your future self a favor then get some Corned Beef from Alton Brown started this weekend. Once you’ve overdosed on turkey and stuffing by the end of next weekend you’ll be ready for a change of flavor scene and your corned beef will be cured (or shall we say corned) and ready to go into your pot!

Cookbook Friday

• The flavor profile in that Alton Brown Corned Beef recipe will get you something more akin to a Jewish deli style corned beef. That’s what I’m usually looking for. If you want the full Irish experience there’s a good recipe in one of my all time favorite cookbooks called Charcuterie: The Craft of Smoking, Salting and Curing by Michael Pollan and Brian Polcyn.

• If you have an interest in home curing projects buy it via Rulhman’s link on Amazon above, or Bookshop.org and you won’t regret it for a second.

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

Your Salt Pig Pals