Chocolate Twinkie Cake {no-bake!}, for Sept 21-27, 2018

  CatChat  

Misty shows you what you’ll find in this week’s salon

  Tidbits – Ramsay & you sans yelling / resting, too? {M: I like resting/ gussying the bowl  ♦  CS Marketplace Spotlight – new resources! / W-Izzard  ♦  Featured Recipe – no-bake cake from a phenom of a book  ♦  Tip – more for the bowl {M: nuts, not my bowl}  ♦  The Week – Alton’s bizarro book / boffo dinner / salad helper {M: who cares}

Misty’s History    Misty’s Gallery

♦  TIDBITS 

Newsy, schmoozy stuff for cooks 

  How would you like to learn from Gordon Ramsay – without the yelling, cussing and humiliation??? You can! Just sign up for his online lessons in the Masterclass series. Videos plus a downloadable workbook and a chance to share in questions. Previous students rate this 4.7 out of 5.

  Here’s an interesting little tidbit I came across, or I should say re-came across. On a photocopied page {no idea of the original} I read that Margaret, Queen of Navarre, sister of King Francois I, was the first to use the term “restaurant,” but it was in reference to restorative food, I guess then ambling into a definition of a place for same. A handwritten note on the page claims that the French term restaurateur translates to “restorer.”

  A serendipitous find in my pantry is yielding yet more suggestions {in addition to my own in the Aug 31 salon} for gussying up oatmeal. The clipping is actually for amaranth, millet, and quinoa, but . . . steal from good. So here’s the lineup: dried cherries, coconut, sugar, macadamia nuts, vanilla, banana, cacao nibs, chopped dates, demerara sugar {like brown sugar, but darker and a bit crunchy}. hazelnuts, cloves {maybe ground???}, clementines, granola, dried apricots, agave syrup, pine nuts, cardamom, blueberries, toasted coconut. {Also, see Tip below}

♦  CS MARKETPLACE SPOTLIGHT  ♦ 

Three new for you!

So, we previously noted the addition of a page of food-centric magazines on CooksSalon, where you can check Amazon offers. And now we’ve added its link to the Marketplace page, so you can easily tap into the page while browsing other resources.

We’ve also added food-o-phile videos right on the Marketplace page. These are collections by season from favorite tv shows, such as Chopped, Iron Chef, Food Network Star, Worst Cooks in America, and more.

And . . . our upgraded book {& gift!} shop is now complete with chef-specific videos, branded items, and gift cards. This page too is linked in the Marketplace, and all are found in the top-listed “Especially for Cooks” section.

At CS Marketplace: “Especially for . . .” – “Cooks”  “Readers”  “Dog Lovers”

Extra for Book LoversMy path to this book: Irish Central newsletter > mention of Irish Travelers > google Irish Travelers > discover tv show about same starring Eddie Izzard looking very un-Izzard-ly > curiosity about him leads to his book “Believe Me.” Fascinating life of a funny, unusual, imaginative, can-do, and personable human being. Also some deep insights for any creative person inside or outside show biz.   “Believe Me”    Izzard videos  “The Riches” tv series about Irish Travelers starring Izzard

♦  FEATURED RECIPE  

Is this the book lots of us have been waiting for???

Within these pages you’ll find many tasty answers to the title question, “What Can I Bring?” What Can I Bring?: Southern Food for Any Occasion Life Serves Upwhatever the occasion or destination. The satisfying dishes here for the most part are make-ahead, multiple-serving, and fairly easy to transport.

In addition to author, Elizabeth Heiskell’s resume includes caterer, instructor, and TODAY show contributor. Just some of her preps that caught my eye: peanut butter bars {chocolate frosted}, bacon bites {quick, simple}, and hangover sliders {so bad, so good}.

Our feature combines actual Twinkies with chocolate infused whipped cream and pecans for a fabulous layer cake. Easy too.

Recipe Page    Other Heiskell books  

♦  TIP  

A bit more on oatmeal, a two-fer

If you’re cooking oatmeal with milk and in a pan {rather than with water and/or in the nuker}, you might find that some of the milk sticks to the bottom of the pan, or worse burns. I’ve found that stirring in a bit of butter right along with the milk can prevent this. Also, yet one more way to add flavor to oatmeal.

♦  A PEEK AT MY WEEK  

Please join  me in my kitchen &  parlor

  Taking a closer look at Alton Brown’s 5-star “Good Eats 2” and this thing is like a bizarre parallel universe . . . with recipes! Each page is a trip, where one moment you’re looking at dancing sugar molecules, frosting m.o.’s and tidbits about butter calories and royal frosting. And the next you’re seeing Brown being tormented by a stuffed squirrel while making macadamia nut pie crust, while the facing page shows you how to make a “lemon meringue chaise lounge.” What fun!

♦  Had a simply fabulous entree – and a lesson – at Fuego Steakhouse in the Fiesta Henderson {NV}. It was a pork T-bone, which isn’t particularly common at other steakhouses in town, even though Exec Chef Christopher Clark tells us its actually the exact same cut as its beef counterpart. And oh my was it good.

Chef Clark kindly shared this too: “We start with a spice and herb apple brine for 24 hours. When the order is placed we season the meat with salt and pepper and then grill it to the guest specifications and it is served with a hard apple demi.”

At Fuego, guests can then pair this porky wonder {or other entrees} with either a colossal baked potato, macaroni & cheese, creamed corn au gratin, fresh broccoli, baked sweet potato, fresh spinach {creamed, steamed or sauteed}, house-made French fries or Yukon mashed potatoes. Yum squared.

  Want to add an interesting and unexpected dimension to your green salad? Sprinkle in some shredded or flaked coconut! OK, OK, yes this was a bit of a hail Mary with the all the leftover coconut from the oatmeal cookies. But thankfully, turned out really good – even better if you have some nuts in there too.

So far next week – award winning recipes for your 9×13, salvaging pizza, boffo novel

Cook with passion and a party spirit, whether for a crew, or for two, or just for you

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