The day ten years ago this recipe for tomato-butter sauce was posted on Salt & Fat was the day I started to cook. Until then I had prepared plenty of food and certainly thought that I had been cooking, but all I had really been doing was warming a few disparate ingredients enough to be edible and adding a bunch of salt at the end.
This, however, was the first time I had taken a few ingredients – tomatoes, an onion, salt and butter – and created something that tasted entirely different. I still remember the jolt I got from my first taste of this sweet, salty, jammy sauce. It was like alchemy.
Salt & Fat is a blog by Neven Mrgan and Jim Ray that ran from 2010 to 2014. It’s been on hiatus for a few years, but its archives are a treasure trove of ideas that massively expanded my food world. Food is food, after all, so it’s not as though any of this is going to go out of date anytime soon. A few highlights off the top of my head are —
- 707 Fried Chicken
- A treatise on salads and the vinaigrette
- Roasting a chicken
- Turkey, Brie, and Cucumber Sandwich
- Patate Lesse
That last one is for boiled potatoes, and is a particular favourite. Nothing could be simpler, but few things are as tasty in their simplicity. I no longer make any of these exactly as described, but I use the techniques described every single day.