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I’ve been remiss in posting recent salads I’ve made from Samin Nosrat’s Good Things. I may have posted this Crunchy Cabbage Slaw dressed with the Creamy Sesame- Ginger Dressing so apologies for the repeat but I’ve repeated it several times as it’s quite good. This is the White Bean, Celery and Tuna Salad, dressed with Creamy Oregano Dressing Chickpea salad with cucumbers and dill, also dressed with the Creamy Oregano Dressing. Two marinated beet salads. The first is dressed with the Tahini Sbagliato dressing and includes avocado (which blends into the greens so it’s hard to see) and a topping of crispy fried shallots. I added the marinated beets. The second is a marinated goat cheese salad, featuring the marinated goat cheese, breaded in panko (I pre-toasted the panko) baked and served over greens dressed in the House dressing with marinated beets. This salad was assembled with the “Roasted Vegetable Salad Matrix” in the book. Yeah, It’s a lot. Roasted cauliflower, celery for crunch, Royal Corona beans and pickled onions, all dressed with the creamy lemon-miso dressing that includes poppy seeds. Last up is the Snap Pea Chopped Salad, also dressed with the creamy lemon-miso dressing. This one includes fennel, aged Gouda, Medjool dates and herbs. The recipe calls for pine nuts but I used chopped, toasted almonds.

Thanks! Beans and pasta can be stodgy but I think the greens help out here!

Today is National Bean Day in the US so here’s Pasta Fagiole Number Three: The New Classic from Six Seasons of Pasta by Joshua McFadden and Martha Holmberg This is a very easy but flavorful version of pasta fagiole. As usual with this book, I made a half recipe for 2 very generous servings. I followed the suggestion in the header notes to add leafy greens and went with baby kale. I also added extra bean broth to lighten the sauce.

I quite like the idea of an eggplant preserve with a caponata vibe but if I made this one, I’ve forgotten! Eat Your Books recently reminded me, via their CookShelf app, that I’ve made 154 recipes from this book, but I haven’t tagged this one.

I probably should have clarified that my reason for taking a little taste wasn’t that I could detect spoilage but that I could see if I liked it enough to make again!

I’d probably give it a taste out of curiosity but that’s me and based on your previous post, you were already worried as soon as you made it so I’d say yes, there is a reason to fear it.

In the Zuni Cafe Cookbook, Judy Rodgers recommends following @weinoo’s advice and figuring out what you like. She likes 3/4 tsp salt/lb for both chicken and many cuts of meat. That’s going to vary with the geometry of the meat but it’s a good starting point and what I use. With my Diamond Crystal salt, that 3/4 tsp works out to ~ 2.4 g/lb, so it’s less than @Duvel’s 2% which would be closer to 9g/lb or 1 Tbsp/lb if you are using Diamond Crystal. Obviously there’s range, hence the importance of finding out your own preferences.

It’s surely concerning to read about these recalls and we surely want to see the causes addressed but, as with any sort of public safety monitoring, it would be a far greater concern if they completely ceased or dropped dramatically. I share @chromedome’s concern.

I have to preface this by saying that the Goûter panettone is SPECTACULAR! It’s like eating a cloud. Even with the abundant chocolate inclusions in the three chocolates version, it’s still so light and airy. I’m also a huge fan of chocolate and orange so the citrus note is just divine. I rate it a whole constellation of stars. Maybe even a galaxy! Thank you all again for the helpful advice for my friends gathering. I decided to go with the minimalist approach of unadorned slices. I brought my good bread knife and a skillet but I found it challenging to cut this lovely cloud into even slices and couldn’t imagine toasting them on my friend’s stove, that I haven’t used before. When I presented my platter of somewhat uneven slices, my friends, who are unaccustomed to dining on clouds, deemed them to be too big, too much! O ye of little faith! Everything I cut was devoured and more was cut to take home. This morning, I decided to try the pan toasting method. I unboxed the leftovers and admired it: I made coffee, cut a slice, softened some butter and heated a pan but couldn’t do it and enjoyed that slice as is. I suspect I’ll eventually try to crisp up a cloud but not quite yet! My friends were all interested to hear how I’d heard about Goûter. One is from northern Ontario and 2 others have family in the Toronto area so I did my best to drum up business!

Very helpful, thank you! I’ve never had a panettone made with chocolate and wondered if it had more of a dessert vibe. I also didn’t know if the chocolate would make a mess if I tried to heat it in a pan.

I love the vanilla notes! Try it shaken with espresso (or cold brew) for a Carajillo or add to hot, spiced apple cider in place of the usual Tuaca for a Hot Apple Pie cocktail.

Love the ice cream art but the sign totally cracks me up!

Thanks! I had the small pan from that set. It was annoyingly domed in the middle so any butter or oil added ran to the edges. In spite of that, it served me well for many years, keeping it just for eggs, until I inadvertently let it get too hot. I’ve decided I may not be cut out for nonstick cookware!

@ElsieD and anyone else, I’m looking for panettone serving suggestions for a lunch/brunch with ~6 friends tomorrow at the home of a friend. I have the Soma and Three Chocolates panettone and could bring either one. I’m leaning towards the Three Chocolate as it sounds very interesting. I’m hoarding the classic one for myself! I ordered the Apple Pie panettone but got the Three Chocolate instead so I’m definitely bringing that or the Soma. Should I just cut slices so my friends can enjoy unadulterated panettone perfection? Should I follow your butter toasting method and maybe top with a scoop of ice cream for a dessert treat? Any other ideas? Alternatively, I could cut and wrap wedges and send my friends home with some to enjoy at home, though I’ve never had a panettone with chocolate so would welcome any advice I might pass on to them.

I have the 12” and 8”. I’m afraid I exposed the smaller one to higher temps (my bad) so it’s not nonstick anymore. I wish they worked with induction so am looking for other options.