61
" Fish poached in water, wine, olive oil, or any combination of the three will emerge with an exceptionally tender texture and clean flavor. A poached or coddled egg can turn toast, salad, or soup into a meal. Poach eggs in spicy tomato sauce and you’ll have shakshuka, the popular North African dish. Use leftover marinara sauce for the endeavor and garnish with abundant Parmesan or pecorino Romano "
― Samin Nosrat , Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
64
" Red Wine Vinaigrette Makes about 1/2 cup 1 tablespoon finely diced shallot 2 tablespoons red wine vinegar 6 tablespoons extra-virgin olive oil Salt Freshly ground black pepper In a small bowl or jar, let the shallot sit in the vinegar for 15 minutes to macerate (see page 118), then add the olive oil, a generous pinch of salt, and a small pinch of pepper. Stir or shake to combine, then taste with a leaf of lettuce and adjust salt and acid as needed. Cover and refrigerate leftovers for up to 3 days. Ideal for garden lettuces, arugula, chicories, Belgian endive, Little Gem and romaine lettuce, beets, tomatoes, blanched, grilled, or roasted vegetables of any kind, and for Bright Cabbage Slaw, Fattoush, Grain or Bean Salad, Greek Salad, Spring Panzanella. "
― Samin Nosrat , Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
66
" Creamy Herb Dressing Makes about 1 1/4 cups 1 tablespoon finely diced shallot 2 tablespoons red wine vinegar 1/2 cup crème fraîche (page 113), heavy cream, sour cream, or plain yogurt 3 tablespoons extra-virgin olive oil 1 small garlic clove, finely grated or pounded with a pinch of salt 1 scallion, white and green part finely chopped 1/4 cup finely chopped soft herbs, in whatever proportions you like. Use any combination of parsley, cilantro, dill, chives, chervil, basil, and tarragon 1/2 teaspoon sugar Salt Freshly ground black pepper In a small bowl, let the shallot sit in the vinegar for 15 minutes to macerate (see page 118). In a large bowl, whisk together the shallot and macerating vinegar with the crème fraîche, olive oil, garlic, scallion, herbs, sugar, a generous pinch of salt, and a pinch of black pepper. Taste with a leaf of lettuce, then adjust salt and acid as needed. Refrigerate leftovers, covered, for up to 3 days. "
― Samin Nosrat , Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
71
" To make Soy-Glazed Salmon, reduce 1 cup soy sauce, 2 tablespoons toasted sesame seeds, 1/2 cup packed brown sugar, and a pinch of cayenne pepper in a saucepan over high heat until it’s the consistency of maple syrup. Add 1 clove pounded or finely grated garlic and 1 tablespoon finely grated fresh ginger. Skip the bed of herbs, line the baking sheet with parchment paper, and brush the glaze onto a 2-pound filet of salmon immediately before cooking, basting every 15 minutes or so as it roasts. "
― Samin Nosrat , Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
74
" Season the chicken lightly with salt and let it sit for 30 minutes. Keep in mind that the marinade consists mostly of soy sauce, which is salty, so use only about half as much salt as you otherwise would. In the meantime, whisk together the soy sauce, brown sugar, mirin, sesame oil, ginger, garlic, five-spice, and cayenne. Place the chicken in a resealable plastic bag and pour in the marinade. Seal the bag and squish the marinade around so all the chicken is evenly coated. Refrigerate overnight. "
― Samin Nosrat , Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
75
" A few hours before you want to cook the chicken, pull it out of the fridge to come up to room temperature. Preheat the oven to 400°F. To cook, place chicken skin side up in a shallow 8 by 13-inch roasting dish, then pour the marinade over the meat. The marinade should generously cover the bottom of the pan. If it doesn’t, add 2 tablespoons of water to ensure even coverage and prevent burning. Slide into the oven and rotate the pan every 10 to 12 minutes. Remove the breasts, if using, after 20 minutes of cooking, to prevent overcooking. Continue cooking dark meat for another 20 to 25 minutes, until it’s tender at the bone, or a total of 45 minutes. "
― Samin Nosrat , Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking