♦ In the Salon this week ♦
♦ Giada on parm v parm ♦ Easy nut milk ♦ Who needs a recipe? ♦ Do-it-all container set ♦ Title recipe ♦ Yet another excuse for chocolate ♦ My week in food & more ♦
Tidbits
Newsy, schmoozy stuff for cooks
♦ Giada explains the difference between parmesan {grated, shredded, block} and parmigiano, plus how to use and when to use. Very informative. Video
♦ Nut Butter -> Nut Milk. Yum! Thanks “Bon Appetit” Here’s how!
♦ “Look Ma, No Recipe” titles an article from the cook-friendly Food 52, happily describing content that delivers on that promise. The page opens with a freestyle lasagna, but then you can also scroll down for a number of others, spaghetti bolognese, “World Championship Pesto” and more. Page
CS Marketplace Spotlight
Boffo Containers
Guess we all might have a pantry-ful of recycled plastic containers, and reusing is good for sure. But for some jobs we just need glass, and Amazon calls the material in this set the “strongest glass available.” The beauty of it is, each 6.5” x 4.75” x 2” compartment can serve as a mixing bowl, then go in the oven/microwave/freezer, store leftovers, take goodies to work or play with no leaking, no spilling en route.
The five pack rates 4 1/2 stars on Amazon, features airtight locking lids {separate usage instructions}, and sells for $25.99 with free shipping for Prime members.
Popular enough to appear on Page One of best selling kitchen items on Amazon, nice enough to be a thoughtful gift.
Set of 5 glass containers with locking lids ♦ CS Marketplace
Featured Recipe
The chef famous for gold standard cuisine . . . and a heart of gold
You may know chéf Jose Andrés from his cookbooks, cooking shows, travelogs, and restaurants. What you may or may not know about him is his untiring work through his World Central Kitchen providing meals and training and equipment all over the planet. Read more about it at his website.
Andrés is considered a pioneer in bringing small plates to the U.S., bearing his personal signature of high flavor, deep color – that sure comes to a crescendo in the dish, lobster with clementines and grapefruit in saffron oil, shown at the right, and from his cookbook, “Tapas: A Taste of Spain in America” and talk about making
it authentic, his recipe on page 30 tucks a copper penny into the equation to get the traditional effect.
His scallop recipe, our feature this week {right}, is one of so many generously shared on his site. As a bonus, you’ll learn how to make the classic Spanish sauce Romesco {do you know the essential “secret” ingredient?}
Andres’ Scallops recipe ♦ His “Tapas” cookbook
{cookbook – 4 stars, good discount, Prime Eligible, now at Amazon}
Andrés website ♦ His other cookbooks ♦ Videos of his “Made in Spain” show
Tip
I discovered – and fortunately it was years ago, from one of the fine books by M.F.K. Fisher {find her books in our list} – that, however unexpectedly, chunk chocolate and good bread add up to a match made in culinary heaven. Now along comes José Andrés with an enhancement, also from his tapas cookbook. He starts with rustic bread, toasted, and dark chocolate, melty on the bread, and then sprinkles with extra virgin olive oil and sea salt. Whether you go with just room temp bread and chocolate or this upgraded version, it’s one of the easiest, most welcome, desserts you can serve.
A Peek at My Week
♦ Once again tossed leftovers into broth to make a tasty soup, in this case rice with vegetables, steamed dumplings, and shrimp that had been cooked in garlic oil, lemon, soy sauce, and a touch of sriracha all in chicken bouillon.
♦ Just thrilled to discover that my Albertson’s is now carrying Chicago’s iconic Vienna hot dogs.
♦ Made Nobu’s Matsuhisa Salsa again this week and realized all over how really good this is, originally posted here on Feb 9 as our featured recipe.
♦ How did I miss this before? – the boffo steak feature for next week comes from Morton’s Steak Bible and while going through the book found a recipe for black bean soup that just might be a clone of one I had decades ago in a restaurant in Ybor City, a Florida town known at least then for its Cuban culture – if it’s as good as it sounds, you’ll see it here is a future chat.
♦ Posted “Remains of the Day” by Kazao Ishiguro on my Nice Life Books – Tuesdays
♦ Posted “21 Dog Friendly Vacations” link on my DoggieShirtz – Wednesdays