Mystery Writer’s Tasty Supper Dip, Jan 11-17, 2019


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

  TIDBITS – salt baking perks / drink your apple pie / foodfest    CS MARKETPLACE SPOTLIGHT – party easy    FEATURED RECIPE – mysterious supper dip    TIP – garlic easy    THE WEEK – Nasty reading / squash easy / Mex salad lost & found

Misty’s History    Misty’s Gallery


Newsy, schmoozy stuff for cooks 

  Have you tried this technique? The boffo publication Saveur reveals the benefits of salt baking and how to do it. Prepping food this way, they say, allows the food to cook in its own juices, produces a moist result, and enhances flavor, and without making anything too salty. You’ll see how to use this method and also recipes for applying it to fish, Cornish game hens, and shrimp.

  Drink your dessert. What a tasty idea for a morning starter, a midday pick-you-up, a sippable dessert, or with a spirited addition, an after dinner libation. The apple pie smoothie features the flavor profile of the title pie along with banana for added richness and Greek yogurt for a silky texture. Btw, I did not use all the spices, so if you follow the full recipe will likely see more speckles.

  Fort Lauderdale in Feb? Then you could be in for “a weekend of CRAVE-able Bites.” Part of a series in the city, this CRAVE will offer a chance to dine and learn with such notables as Alex Guarnaschelli, Geoffrey Zakarian, Jeff Mauro, Valerie Bertinelli and lots of others.


The holidays may be over, but the parties don’t have to be

They can  go right on, year around. Or at least . . . after a suitable recovery period!

What brought that happy thought to mind was an item in a pro culinary newsletter that took note of restaurants across the land catering to an ongoing, and maybe increasing, penchant for ordering an array of appetizers in place of dinner.

Let’s borrow from good! Thinking how appetizers can often be totally prepared in advance, or just given a quick kiss by the oven, and how you may not even need flatwear, and that with variety there’s likely something for everyone – that this adds up to an easy time, a party just waiting to happen.

I’ve included a link for something which you may have seen previously in the salons, the Six Sisters books, treasure troves of party goodies and guides. And you’ll also find fun appetizers in Tiffani Thiessen’s book {see pic}, featured in our Dec 7 salon

Google, appetizer sites    Amazon, appetizer books    Six Sisters cookbooks

Thiessen book    CS Marketplace


As promised, out of the Mystery Writers Cookbook 

So many to choose from, but we finally settled on “Charlaine’s Very Unsophisticated Supper Dip” by Charlaine Harris. Don’t be frightened by the long list of ingredients because it goes together in a flash and results in a grand mix of flavors.

The Mystery Writers of America Cookbook: Wickedly Good Meals and Desserts to Die ForAs for some of the other contributors, Sarah Paretsky pays homage to V.I.’s mom with Chicken Gabriella, Sheila Connolly gives us an Apple Goodie, James Patterson checks in with Grandma’s Killer Chocolate Cake, Rhys Bowen offers up scones and a reminder that there are recipes in all her books, Peter James shares his fave martini, and to wash it all down, Lee Child schools us on the best way to make and serve coffee.

You can find more about the book in our Dec 14 salon. So much good stuff, purloined from the books or just authors’ favorites, and each starts with the dish’s backstory, 4 1/2 stars on Amazon.

 “The Mystery Writers Cookbook”    Recipe Page  


Garlic the way you need it, easily

Prepping garlic can be so easy thanks to the late Mr. Food. Here’s what he showed me: put the clove on a work surface {if very large, cut in half, cut sides down}, then take a regular flatware fork and start pressing down all around the edges, gradually making your way to the center.

No sticking to everything, and so easy to go coarse, medium, fine – or add a little salt and turn it into a paste. No muss, no fuss, no cuss. You can use this method for the butternut squash sauce in the next section.


Please join  me in my kitchen &  parlor

  Reading and very much enjoying Anthony Bourdain’s 2006 book, The Nasty Bits. If you can get past the first two page, where you may think this really is all about what the title indicates {it isn’t}, you’ll be treated to Bourdain thumbsing up and down on such topics as fast food, celebrity chefs, Las Vegas restaurants, crime, regional cooking, New York, New Orleans, tv cooking shows, Christmas, and on and on.

  The item on butternut squash in our Dec 14 salon got me thinking of one of my favorite childhood dishes, squash stuffed with seasoned ground beef pattie, usually served with baked apples. Mom would usually make this with halved acorn squash, and how she managed to factor the size of the squash, the amount of meat, the baking temp and time so that it all came out of the oven perfectly remains a mystery {maybe the above writers could help!}.

  So instead I bake the squash separately and fill it with ground beef crumbled and browned with onions, garlic and a bit of taco sauce. Comfort food, especially with a nice ladle of cheese sauce and a sprinkle of cilantro.

  Bummer and recovery. So a nearby restaurant served a salad I absolutely loved, almost outshining the neighborhood-sized enchilada next to it. And now – poof! – off the menu. OK, let’s try this at home. Lettuce, tomato, avocado, green onion, pickled jalapeno, a dressing of mayo, ranch, sriracha, chili powder, garlic salt, all topped with a crumble of corn chips. Ha! Preeeety darn close. Next time, Doritos!

BJN’s Eclectic Offerings

{new, and still doesn’t quite have all its ingredients}

So far next week: Tasty toasts, another Mex salad, sheet pans strike again, ham bonanza, food for dogs

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