Salt.

It’s not fancy. It’s not flashy. Sometimes it’s even been given a bad rap.

The truth of it is it’s the secret to all good cooking but is usually the last thing that gets credit. Like the supportive friend or coach behind the scenes that does all the things to make you look good - or in this case taste good.

Salt brings food to life.

And it’s why I love to give it the attention it deserves. Because when you're able to understand how to properly season in your cooking, everything is better in the world!

I dive deeper into this in my Cook With Intention course but today we’ll do a quick and dirty version of things to think about when it comes to salt. First things first, you gotta use those tastebuds of yours so you can start to know how salt changes your cooking so taste, taste, taste some more. As the brilliant Samin Norsat says, ‘the only way you know if something tastes good is to TASTE it!’ It’s a step that so many times gets missed so this is me with your gentle reminder to slow down and use those senses.

Let’s break it down even more shall we? The way I look at it is you have 3 decisions to make when it comes to using salt in your cooking; when to salt, how much and what kind to use.

When to salt: salt not only helps to enhance the flavour of your ingredients, it also helps to start to tenderize things like tougher cuts of meat so it makes a difference in when you use it. Salting short ribs overnight instead of right before you cook them. Another thing to think about is building those flavours as you go because as you add ingredients, season at every step.

How much: this is where it gets a little tricky because we all have our own personal version of what’s perfectly seasoned so we go back to tasting everything as much as you can and starting with less because you can always add until you get to that sweet spot. The other thing to think about is to consider ingredients that might bring some saltiness to the party - you’ll see in the recipe below using salty pancetta and parmesan changes how much you’re adding. And don’t forget for things like blanching vegetables where you’re only cooking them in the water for a few minutes you want to over season the water so the veggies soak up the goodness vs. something like rice that will absorb the water you don’t want to over do it.

What kind: when it comes to choosing the salt you like, that’s again a personal choice whether it’s kosher salt or sea salt, etc. I like kosher salt simply because the grains are bigger and I feel like I have a little more control with my pinches but whatever you like, stick with it because not all salts are created equal - different brands of the same kind of salt can have a differently level of ‘saltiness’ which is why even if a recipe specifies the amount to use it’s important to decide for yourself because what you’re using could be totally different. It’s also why I will ALWAYS say, salt to taste in any cooking conversation.

That’s it. That’s the coles’ notes on salt. The moral of the story is the same as I say with any cooking technique, use those senses and experiment so you know what actually tastes good to you! The more you do it, the more it becomes natural and you’ll just start to know what that sweet spot is for you.

What’s Cooking This Week: Risi e Bisi

Risi e Bisi is what I make when I’m craving risotto but also want something a little lighter and less effort. It’s simple to make and is especially good in Spring when you can find fresh peas. I love to make a quick pea stock to add to the flavour but you can just as easily substitute chicken or veggie stock. If you have the time though, make the stock! And my secret ingredient, parmesan rind! Keep these in the freezer - they add so much flavour to soups and sauces.

I chose this recipe to accompany our salt convo because soup is always one of my suggestions when it comes to practicing your season skills because you get to season at every step. And because we’re using a couple salty things (pancetta and the parmesan rind) that means adjusting accordingly.

• 3 thick slices pancetta, cut into 2 inch pieces

• 2 tablespoons butter

• 1 cup arborio rice

• 2 cups fresh green peas, shelled, reserve pods

• 1 onion, finely chopped

• 1 small piece parmesan rind

• 6-8 cups pea broth (see notes below)

• salt and pepper to taste

• fresh parsley for garnish (I also like to blend in a food processor with some really good olive oil and spoon this over the soup)

In a medium stockpot over medium heat, melt the butter. Add the pancetta and cook until browned, stirring occasionally. Remove the pancetta and save to add later.

Add the onions to the the pot and cook until soft and translucent, about 6 minutes. Season with salt and pepper. Add the rice and cook until most of the butter is absorbed. Add 6 cups of broth and parmesan rind and bring to a boil. Once it has come to a boil, reduce the heat, taste and season again. Simmer until the rice is cooked through, about 20 minutes.

Add the peas and the reserved pancetta. If it’s too thick, add a little more broth to your liking. Taste and season again. Remove the parmesan rind and serve immediately with parsley.

*To make the pea stock: place the reserved pea shells in a pot and add a carrot, one stalk of celery and half and onion. Add about 8-10 cups of cold water and bring to a boil. Reduce the heat and simmer for 30-45 minutes. Discard the vegetables. This can be done in advance and stored in the fridge for up to a week.*

BIG NEWS!! I’m writing a cookbook!

This is something that’s actually been going on for a few years now but it’s finally time to get this baby out into the world. I’m self publishing it and because as if it’s not ambitious enough, I’ll be not only writing it, but doing the majority of the food styling and photography. Gulp. That’s probably why I’ve been holding back on doing it but there’s something that feels really special to be able to say that I created the whole thing from start to finish. Anyways, because this is going to be a journey, I’d love for you to be a part of it. If you’re feeling called to support me in this I have something special for you. Become a founding member here in the community and you’ll be the first to get a signed copy in your hands plus I’ll take you on all the behind the scenes of the whole process. I’ll be sharing recipes, be asking for testers (of course), and you can even help me decide on the ones that go in the book….because there’s so many to choose from right now! So if you’re down for supporting this nervous/excited independent cookbook writer, click on the subscribe button below and choose the founding member option. Thanks so much in advance for your support! I’m so excited to share this journey with you!

Want more with me? 

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Happy Cooking :) 

love,

Krista  

Nourished & Whole
Eat well. Live well. Cook often.
www.nourishedandwhole.com