⚡ Block 9–10 Quick Reference — Seasoning & Flavor Building
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Block 9 Recipes — Salt: When, What, and Why
| Session | Dish | Skill | Link |
|---|---|---|---|
| Session 34 | ⏰ Crispy Chicken Thighs + Roasted Broccoli + Arugula Salad | Dry-brine (early salt) | Chicken · Broccoli · Salad |
| Session 35 | Pasta all'Amatriciana + Caesar Salad | Layered seasoning (during salt) | Amatriciana · Caesar |
| Session 36 | Pan-Seared Halibut + White Bean Salad + Sautéed Cherry Tomatoes | Finishing salt (late salt) | Halibut · White Bean Salad · Tomatoes |
| Session 37 | Cacio e Pepe + Bitter Greens Salad + Roasted Cauliflower with Capers | Salt as texture and contrast | Cacio e Pepe · Salad · Cauliflower |
| Service 9 | Salt-Crusted Whole Roasted Fish + Fingerling Potatoes + Fennel Orange Salad | Salt crust technique | Fish · Potatoes · Salad |
Block 10 Recipes — Acid, Fat, and Umami
| Session | Dish | Skill | Link |
|---|---|---|---|
| Session 38 | Chicken Marsala + Creamy Mashed Potatoes + Escarole Salad | Acid as a brightness lever | Marsala · Mash |
| Session 39 | Glazed Pork Tenderloin + French Lentil Salad + Roasted Carrots | Two different acids in one meal | Pork · Lentils · Carrots |
| Session 40 | Brown Butter Gnocchi + Roasted Mushrooms + Bitter Greens Salad | Fat as flavor (brown butter) | Gnocchi · Mushrooms · Salad |
| Session 41 | Mushroom & Anchovy Pasta + Roasted Asparagus + Arugula Salad | Umami as background seasoning | Pasta · Asparagus · Salad |
| Service 10 | ⏰ Miso-Glazed Cod + Saffron Risotto + Fennel Citrus Salad | All four: salt · acid · fat · umami in balance | Cod · Risotto · Salad |
Shopping Notes
Buy before Block 9: Kosher salt (Diamond Crystal or Morton), flaky Maldon sea salt or fleur de sel, fine sea salt. These are three distinct tools — don't skip the Maldon.
Buy for Block 9: White fish (halibut or sea bass), canned white beans, cherry tomatoes.
Buy for Block 9: 1–2 whole branzino or red snapper (ask your fishmonger to gut and scale them for you). Fingerling potatoes.
Pantry additions for Block 10: Anchovy paste or tinned anchovies, miso paste (white or red), soy sauce, fish sauce, balsamic vinegar, sherry vinegar.
Block 10 project session: Miso marinade goes on the cod/salmon 24–48 hours ahead — start 24-48 hours ahead.