Martha’s Slow Cooker Sicilian Style Beef Stew, for Dec 14-20, 2018


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

  TIDBITS – Bacon pairing for cocktail hour {M – I’ll take mine with a fine bowl of water} / kitchen cheat sheet / a mega cheat sheet from the CIA    CS MARKETPLACE SPOTLIGHT – book for the reader/cook / ’tis the season    FEATURED RECIPE – so tender, so tasty    TIP – meatloaf???  ♦  THE WEEK – squash sauce / accidental cake / fare facts to share, coming soon

Misty’s History    Misty’s Gallery


Newsy, schmoozy stuff for cooks 

  This is a cocktail party idea you can definitely try at home. AP reported on a StillwaterBrown Sugar Bacon Jerky Candied Bacon MN restaurant, Brick & Bourbon, that offers a “bacon flight.” Whaaaaaat? Even though a fairly thorough search turned up no detail, quite certain we can figure this out for ourselves. Especially with help from this page on google, offering a bunch of ways to flavor this fave.

Want a head start? Take a look at this Brown Sugar Bacon Jerky Candied Bacon ready to go on Amazon {shown}, and other options on the site.

  Well this is handy. The MyRecipes site has listed out 13 ratios that cover a whole spectrum of cooking activities. Like – vinaigrette 3:1, pasta 3:2, muffins 2:2:1:1 – and then of course spells out what those numbers stand for. They suggest memorizing them, but may I suggest highlight/print or copy/paste/print.

  Have a spare $7.97 a month to polish your culinary talents? That amount would buy you membership in a brand new program from the Culinary Institute of America, DISH, and in turn access to technique videos, top chef demos, the recipe collection, lots more. Click the link here to see the full spectrum


Mystery writers + recipes = one perfect book for the reader/cook

“The Mystery Writers of America Cookbook” offers, as the cover says, “wickedly good recipes” from a star studded lineup of writers – Lee Child, Mary Higgins Clark, Harlan The Mystery Writers of America Cookbook: Wickedly Good Meals and Desserts to Die ForCoben, Sue Grafton, James Patterson, Scott Turow and a host of, again quoting the cover, “other acclaimed plot stirrers.” Including Richard Castle {!}

In the intro, author Kate White makes the point that mystery coming to the table is a bit of a natural given the genre’s “countless scenes that mix murder and food,” adding that “it would be a crime not to celebrate this idea.”

As for the recipes, some are purloined from the books, others are authors’ favorites, and each one starts with the dish’s backstory. There are so many good preps here, and you can expect to see several in the 2019 salons, starting right away on Jan 11.

“The Mystery Writers of America Cookbook” 

Best selling mysteries on Amazon    Top rated mysteries on Amazon

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

Extra for all – as you enjoy the feasts and gifts and good cheer of the holiday season, perhaps you can also share some of that bounty. And if you do choose to do so, an easy way is available with the links at the bottom of the page. You may want to check further but I’ve done my best to see that these are all highly rated and regarded charities.


A Party hearty dish with an Italian accent 

Some really interesting flavors set this tasty dish apart from classic stew. In addition to the requisite beef chuck, this pot also welcomes the likes of fennel, rosemary, orange zest and olives.

There’s also an interesting tip to enhance the beef flavor. Though it cooks for hours, according to Stewart the prep time is just 35 minutes. And it serves, she say, 4-6

She recommends serving with mashed potatoes and that is indeed a good combo. But take a look back at the Nov 30 salon for the item about turning leftover mashed potatoes into gnocchi – and that’s what I used for this tasty stew.

Recipe    Martha Stewart’s cookbooks  ♦  Her magazine

{btw, the Martha Manual would be a welcome book for any beginning cook}


Maybe meatloaf

I know this makes little sense, but as much as I adore hamburgers have never been a fan of meatloaf and for that matter meatballs either. Always seemed too dense and often lacking in flavor perhaps because of the breadcrumbs taking over. But watching Ina Garten make her mini meatloaves on Food Network, thinking she just may have solved both. First, she cooks the onions along with other good stuff {see recipe}, and second she blends it with a fork and as she says you can actually see that the mixture is “fluffy.”

Another trick just may seal the deal. A friend ordered meatloaf at a recent lunch get-together, and it was clear that the thick slices had been seared on the flat top creating a nice char. Almost looked like a hamburger! So, just might possibly maybe perhaps give it a try some time. Meanwhile, here’s Ina’s recipe. Demo too.

Mini meatloaf recipe    Food Network    Barefoot Contessa episodes


Please join  me in my kitchen &  parlor

  Soooo, that alternate idea for a gnocchi sauce is to borrow from a classic ravioli recipe, and that is butternut squash filling, here going over though instead of in. I found this Betty Crocker prep that sounds pretty darn good. I think mine might be an adaptation but meanwhile you might want to give Betty’s version a try.

  A tasty mistake. So another tempting recipe in the “12 Days of Christmas with Six Sisters Stuff” was gooey butter cookies. Easy! Cream 8 oz cream cheese with a 1/2 cup butter, beat in 1 egg and 1/4 t vanilla, Then slowly blend in a 16.5 oz box yellow cake mix. Roll in 1″ balls, then in powdered sugar, bake 1″ apart at 350 on an ungreased sheet 10-13 min.

  Yum. Got everything I need . . . oops, except not that cake mix but did have an 18.4 oz milk chocolate brownie mix. Heck, give it a try, I’ll just add a little cream to offset the extra mix. Well, not little enough or because it was brownie mix, didn’t end up like cookie dough. OOOOOK, into a pan and into the oven. Tastes great! Needless to say, very moist!

  Over our holiday break – starting after next week’s salon – I’ll finally get to “The Everyday Gourmet” dvds from Great Courses. And that means on into 2019 I’ll be able to share with you samples of whatever culinary wisdom awaits in this series. The book that accompanies the set promises lessons on ingredients, tools, various cooking methods, herbs & spices, sauces, and seemingly all the food groups including my favorite one – desserts!

Next week: totally devoted to very last minute gifts for cooks and foodies. You’re saved.

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