Salt Fat Acid Heat: Eggs

Each month I’m highlighting a different non-Ina cookbook – these can be old favorites, classics I need to try, or new books I’m excited about. I’ll make at least one recipe from each chapter of the book to get an overall flavor of each. For the month of September, the book is Samin Nosrat’s Salt Fat Acid Heat. I hope you’ll cook along with me! The book is available for purchase here.

Note: some recipes may be available online, but I only share links if they explicitly state it’s reprinted with permission from the author or publisher!

Kuku Sabzi Persian Herb and Greens Frittata

This section contains just one full recipe: Kuku Sabzi which Samin says is the Persian answer to the frittata!  With 2 bunches of green chard, a leek, 4 cups of finely chopped cilantro and 2 cups of dill, and just enough egg to bind it together, I’m pretty sure you can get your weekly allotment of greens with just a slice. Seasoned with just salt and cooked in a mix of butter and olive oil, the greens really get to have their moment – I loved the vibrant color and the leftovers were just as good as right out of the pan – even better with a dollop of yogurt as Samin suggests. The recipe calls for a flip mid-cook, but I wimped out and just followed her instructions for finishing this in the oven!

Book: Salt Fat Acid Heat, page 306
Rating: 5/5 
How Easy Is That: Easy
Store-Bought Is Fine: unsalted butter
Pricey Ingredients: —

Recipe on Splendid Table.

Stracciatella Roman Egg Drop Soup

I just made a fresh batch of chicken stock and knew this would be the perfect dish to let that liquid gold shine! Samin cautions you to not overmix as you slowly pour the egg into the warm broth as you’ll end up with small bits of egg versus the desired long strains. Well, I did the exact opposite and didn’t stir enough and was left with a lump of poached scrambled eggs floating in the center. I fished that out and gave it another shot – while it turned out a little better, I didn’t quite get the long strings of eggs I was hoping for, but it was still tasty!

Book: Salt Fat Acid Heat, page 273
Rating: 5/5 
How Easy Is That: Easy
Store-Bought Is Fine: parmesan cheese
Pricey Ingredients: —

Recipe on NYTCooking.com