Chocolate Chip Cookie Pie {oh my}, Feb 22-28 & March 1-7, 2019

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Due to offer deadline, the 03/08 Marketplace is here, kitchen art on 03/08

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat  

Misty previews what you’ll find below in this week’s salon

  TIDBITS – XO sauce decoded / Laissez les bons temps rouler! / ube decoded    CS MARKETPLACE SPOTLIGHT – {art for cooks now next week} this week – cooking for kids    FEATURED RECIPE – make this . . . now!    TIP – kiwi hacked    THE WEEK – cheesy t.c. / the sugar cookie sheet pan experience / yabbies??? {M – OK, yeah, this would be OK in my supper dish}

Misty’s History    Misty’s Gallery

♦  TIDBITS  ♦

Newsy, schmoozy stuff for cooks 

  Ancient Chinese secret? Probably not since these days it’s all on google. The subject is XO sauce, found roundly on Asian restaurant menus, but now interestingly appearing in offerings in other ethnic realms. Some of the whys can be found in this getflavor.com story. But if it’s the recipe you crave, back to google for those resources.NOWFE

  Folks who have been to New Orleans probably agree it’s always a fun place to visit. But  April 3-7 the good times go into overdrive with “Come to Your Senses,” the 27th anniversary of The New Orleans Wine & Food Experience, a chance to sample the bounty, and maybe pick up a tip or secret in the process, from the city’s top chefs and restaurants. And to pair it all with selections from over 1,000 wines from around the world. Tastings, seminars, dinners and more.

  Every now and then you come upon something so fun and different you just want to share it. In this case it’s “ube” – whaaaaaat? – an almost startlingly purple yam, native to the Philippines {and maybe elsewhere?}. This “Taste” article fills in some more blanks, including its classic use as an ingredient in ice cream, bread filling, cakes, and the star of the show – yam jam.

♦  CS MARKETPLACE SPOTLIGHT  ♦ 

Great offer for kids – but hurry

We sure know that from the young people’s competitions on Food Network. You watch that and think, yikes talent is sure not limited by age.

Your children may not aspire to tv kitchens, but for any that do show an interest in cooking, this stuff is for them. It’s a confidence builder comes with a whole lot of fun.

From America’s Test Kitchens, it outfits them with the cookbook and apron shown. “Using kid-tested and approved recipes . . . just right for cooks of all skill levels,” it features photos, tips, and techniques for recipes covering breakfast, snacks, beverages, dinners and desserts.

Through this March 6, the two-piece “Young Chef Bundle” is available at a discount. If you would prefer just the book, that’s available from Amazon, and also at least for now, offered at a discount.

The bundle from ATK    Just the book, from Amazon

CS Marketplace – Cook-friendly books, videos, tees & sometimes more

BJN’s Eclectic Offerings Page

♦  FEATURED RECIPE  

One of the best desserts I’ve ever made 

This is the kind of confection you should probably cut into small slices, but chances are that ain’t happening. This Chocolate Chip Cookie Pie is just soooooooo good.

It comes from a cookbook by David Venable known to many from his QVC show, “In the Kitchen with David.” The title is short but every word warms your heart, “Comfort Food Shortcuts,” specializing in satisfying dishes that marry your cooking talents to grocery store convenience, showing us the latter in his recipes.

True to the title promise, lots of dips, soups, saucy preps, noodles, casseroles, rich desserts. On my personal do list: bananas foster pancakes, pepperoni stuffed cheesy breadsticks, chocolate stuffed bread {with store-bought bread!}, peach enchiladas, and the intriguing comeback sauce {in an upcoming Salon}.

Meanwhile, with its crackly crust and soft melty interior, could anything possibly make our featured pie any better? Hmmmm, maybe cozying up to a nice scoop of French vanilla ice cream.

Recipe page    “Comfort Food Shortcuts” cookbook  

♦  TIP  

Kiwi in 3-2-1

Passing this along because if you have the right implement and this works, would be a pretty neat trick. The right implement being uncoated wire beaters on your hand mixer.

Mine are thickly coated so I couldn’t try this. You can see the full details via the link which takes you to the Cooking Light story, but it has to do with pressing the beater into each half kiwi and then twisting to pop out four even quarters from the skin.

If anyone tries this, appreciate it if you let me {and then the rest of us} know how it works. Please see the Let’s Chat page for guidelines on sending stuff along.

Kiwi trick

♦  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  Well on the way out of the supermarket, a book called “Hot & Cheesy” seemed to jump right into my hand from a bargain book bin. Despite the title, nothing salacious about it but in a sense it is rather sinful. This stuff can’t be good for you but it sure does sound good. You’ll see next week because there’s exactly where our Featured Recipe is coming from.

  So now have made the sheet pan sugar cookies twice, {recipe link in the Jan 18 Salon}, and enjoyed them both times but couldn’t resist some tweaks. One was cutting down the white sugar from 1 cup to 3/4 of a cup and they’re still sweet enough. Also put them in a larger pan, 10×15. Now if you prefer the blondie-like texture mentioned in their recipe notes, by all means stay with the 9×13.

–  The other tweak – pressing chocolate chips into the cookies the moment they’re removed from the oven. You could mix them into the dough, but believe them when they say this is a sticky {and I’d add, stiff} dough.

  Well, you just never know where you might pick up a bit of food-related information. And in this case, a most unlikely source – “The Origin Story” by David Christian, a chronology from the Big Bang to projections for the future. So the author is picturing our long ago ancestors sitting around a fire “finishing a meal of mussels, freshly caught fish, yabbies, and wallaby steak.” Yabbies? Discovered it’s a crustacean most notably in Australia that looks like a lobster but is actually related to crayfish. More on google.

So far next week: butter basted ribeyes, hot & cheesy dish, cooking for kids, best bacon, Irish Guinness stew, cheese storage, honoring Bourdain

Looking for something in CS? – scroll and check Misty’s previews OR enter the item in the search box OR email me at bjnosek@gmail.com

Any transactions are solely between the direct buyer and direct seller

All pages ©2019 CooksSalon.com

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

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St Pat’s Day special, Feb 15-21, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

Help yourself to a bounty of resources!

  CatChat  

Misty previews what you’ll find below in this week’s salon

  TIDBITS – speed shopping / wine time / cake for one    CS MARKETPLACE SPOTLIGHT – A-1 resource    FEATURED RECIPE – Irish potato cakes and more for St Pat’s    TIP – it’s in the book    THE WEEK – rye, rye again / flavy gravy / burger desperation

Misty’s History    Misty’s Gallery

♦  TIDBITS  ♦

Newsy, schmoozy stuff for cooks 

  Here’s some welcome help for any cook. Are you like this too? Some parts of grocery shopping can be fun or at least interesting. But most days I think most of us would like toVin65 Template Wine Regions be able to do just what this headline says in a story on the MyRecipes site: “How to Get In and Out of the Grocery Store Faster.”

  You may not find yourself casually traveling through Pahrump NV. But given the better chance that you might visit Las Vegas, a short drive away is the newly expanded and remodeled Pahrump Winery. And yes, the vineyard is right there, which means if you hit it right you can also take part in a grape stomp – and any time you can learn a lot about wine, from seeding to sipping. Details of products, tours, events, and restaurant at the site for this multi-award winning winery.

  For some reason a dorm fave seems to be popping up a lot these days, and not just for kids anymore either. It’s the mug cake, ready in 5, just mix and nuke. The default is chocolate of course, but this google page shows a number of preps and variations.

♦  CS MARKETPLACE SPOTLIGHT  ♦ 

I know I’ve mentioned this book before, but was just browsing through it again and so love this read. Open to just about any page and you may well come upon something fascinating.

The Diner's Dictionary: Word Origins of Food and DrinkOf course it’s also a fast resource for an individual ingredient, a single food item, or an entire dish. Alphabetical, thank you. What fun!

And whether you’re in those pages for a casual stroll or a specific search, you may find in some cases not only the definition, but as well characteristics, uses, and origins, plus related geography, history, literature, law, commerce, and notable people.

Here are the cover blurbs: “Be warned – this is a dangerously fascinating book,” “stuffed with delightful morsels in a digestible form,” “a quirky irresistible volume.” Hardcover, 4 1/2 stars on Amazon.

Diner’s Dictionary 

CS Marketplace

BJN’s Eclectic Offerings Page

♦  FEATURED RECIPE  

What could be more Irish??? 

The recipe comes from the Irish Central newsletter, and the main ingredient is potato. That sure seems to add up to the perfect brunch dish or dinner side for St. Patrick’s Day. Even better, it comes to your kitchen with few ingredients, easy technique.

Fadge (Irish Potato Cakes). Image: Getty.

Btw, you can make a healthy version of these potato cakes with olive oil or a tasty version with bacon fat. I know where my vote would go.

This prep appears on a page with several other Irish recipes, including one for traditional Irish Brown Bread. In fact you could probably plan your entire St. Pat’s dinner right here, entree, side dishes, bread and dessert.

Recipe for Fadge {Irish Potato Cakes} – scroll on page

♦  TIP  

How to’s too!

In addition to everything listed above in Marketplace, the comprehensive Diner’s Dictionary occasionally yields suggestions for uses and preps as well. You could pretty much make stuff from like Bubble & Squeak to Bubble Tea just from the descriptions here.

As another example, under Miso, after the definition there’s this: “as a dressing for salads, as a flavouring for pickles, and in marinades . . . {or} more adventurous options, such as miso-glazed baby back ribs. A bit of a surprise appears under Gravy, in the form of quite detailed instructions for oysters in something we may not now think of as gravy, a wine/broth mixture enhanced with ground almonds and seasonings, maybe even egg yolk and cheese, drawn from a 14th century cookbook.

{Btw, if you want those details just email me, here {bjnosek@gmail.com}

♦  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  You may recall the rye croutons from the last week’s Salon? At that time mentioned them as a tasty addition to soups and salads. Just discovered another great use – atop sauerkraut! Although I served this as a side dish, since that the kraut already had joined bacon, onion, garlic and tomato, this also works as an entree. A bit of sour cream won’t hurt either.

  Do you ever make your own Italian beef? Most recently I used paper thin slices of eye of round, but have also been known to let the deli take care of this part. For broth – beef bouillon, lots of fresh garlic, basil, oregano, pepper, and a bit of gardinere {with more to go on top of the sandwiches}. But here’s what I want to pass along – if you have leftover broth, yay, add a bit of thickening for a super flavorful gravy.

  Had such a taste for a hamburger but – bummer – no ground beef in the freezer. And not the kind of day that encouraged a trek to the store. So . . . . . made a burgerless burger. Melted cheddar on a bun, piled on lettuce, tomato, pickle, onion, and topped all with a mix of mayo, mustard, ketchup and French dressing. Sides of fries and bell pepper salad and, really, barely missed the meat. In fact a pretty darn good veggie plate.

So far next week: New Orleans Wine & Food Experience, kitchen art, chocolate chip cookie pie

Any transactions are solely between the direct buyer and direct seller

All pages ©2019 CooksSalon.com

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

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Girl Scout Cookie Desserts, Feb 8-14, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

All pages ©2019 CooksSalon.com

  CatChat  

Misty previews what you’ll find below in this week’s salon

  TIDBITS – Are you being bad? / sheet pan comes to breakfast / tater tricks  ♦  CS MARKETPLACE SPOTLIGHT – help with Valentine’s gifts {M – make mine tuna}    FEATURED RECIPE – Girl Scout cookies, a fab ingredient    TIP – cakes 5.0    THE WEEK – rye redux / butternut squash – one recipe, two uses / choclo {whaaaaat?}

Misty’s History    Misty’s Gallery

♦  TIDBITS  ♦

Newsy, schmoozy stuff for cooks 

  If you like to bake, you might also like to take a look at this article posted on Well Done. You’ll find guidelines and fixes for such aspects as reading instructions, measuring, heating the oven, ingredients, mixing, pans, under the banner “18 Bad Baking Habits You Need to Stop.”

  If you’ve ever been to a French bakery or cafe, whether here or there, chances are good the menu featured the country’s classic open face sandwich, the Croque Monsieur, basically ham & swiss on good toasted bread sauced with bechamel. Food and Wine brings us the prep for a version called Croque Meurice after its origins, and what’s interesting is that it taps into sheet pan convenience. Btw, if you cut these large enough and top each square with a fried egg it would be a handy take on Croque Madame.

  Potato art – This is too bizarrely funny not to share. It is about food. But not as food. A new Internet sensation involves posting videos of putting makeup on, yep we already tipped it, potatoes. Although I guess as we think about it, that’s maybe a small step from the years ago kids game, Mr. Potato Head. Thinking now, this could be fun – if we used food color pens they could actually be served as a party dish. Thanks, Irish Central, for the chuckle.

♦  CS MARKETPLACE SPOTLIGHT  ♦ 

Little late with a Valentine’s gift?

There’s a good chance Amazon can help. Almost anyone, I think, would appreciate a Valentine Treasures Fruit Gift Basketlovely gift basket with chocolate, maybe a stuffed animal, decorations.

In the links below, the first one leads to everything that comes up for chocolate gift baskets, the second narrows the selections to baskets specifically for Valentine’s Day, and the third lists only those rated four stars and up. At any level you can also customize in additional ways.

Btw, the “container” isn’t always a basket, sometimes a box, tin or tower. Of course check out the delivery dates but many if ordered now will arrive before the big day, including this one.

All gift chocolate baskets    For Valentine’s    Best rated    Basket shown

CS Marketplace

Need something even faster? Browse lots of instant gift cards on Amazon

♦  FEATURED RECIPE  

Girl Scout Cookies Gone Wild 

Well this whole tasty sequence began with a visit to a site I really like called MyRecipes. The draw was a story on desserts made with Girl Scout cookies {link below}. 

So then I hit Google to see when the cookies are available and that led to several discoveries. First, on the Girl Scouts site you can enter your zip code and get a big listing of dates and places for the booths.

Second, there are also cookie-based recipes on the site. Shown here are cupcakes made with Thin Mints which are crushed and mixed with cream cheese for a filling inside chocolate cake topped with ganache.

Another revelation came in the Google search, and it’s this – Girl Scout cookies are available on Amazon. Just to check I clicked on the Thin Mints and there doesn’t appear to be any “season” for them which is to say they seem to be available year ’round.

Recipe page on the Girl Scouts site {scroll on page for cupcakes}

MyRecipes article  ♦  Girl Scouts homepage    GS cookies on Amazon  

♦  TIP  

Skeptical, but my reason may not be your reason

Either way, it is an interesting idea. Tapping into a tale with the maybe slightly hyperbolic headline, “How to make any cake 1,000 time better” – with the answer being, folding in whipped cream.

The result it says, is a light consistency . . . a lighter texture,” and that where they lose me because I like desserts that are. ummm, toothy. But I realize some of you, dear friends, do prefer a lighter touch and a link is here for you to see the details.

Meanwhile, we also discover that the idea was inspired by the cookbook, “BakeWise,” which “won the James Beard Foundation Award for Best Baking and Dessert Cookbook in 2009.”

The Whipped Cream Trick    “BakeWise” on Amazon, 4 1/2 stars

♦  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  So, a package of rye bread that is supposed to close with a sticky tab – didn’t. As a result, a good four slices turned zwieback-y. Didn’t want to waste it, so hello Google. The solution that was most appealing was to turn them into croutons, which is exactly what I did, sauteeing cubes in a garlicky mix of butter and peanut oil. Turned out to be great toppers for butternut squash soup, pea soup, and really any salad.

  And about the butternut squash soup, now have my final version. Truth be told the preceding variations were good, but the “winner” was the one that most let the title veggie take an undisputed starring role. It starts with about a 3 lb squash, baked until very tender, cooled till handle-able.

  In a large pot 3-4 cloves minced garlic are lightly sauteed in 4 T butter, and then joined by 2 c prepared chicken bouillon, 1/2 T honey, 1 t sage, 1/2 t ea pepper and nutmeg. Let this simmer while you peel, seed and rough cut the squash, and then mash or blend it smooth with a 1/2 c cream.

  Whisk in the squash scoop by scoop until blended, and then add 1 cup Italian shredded cheese. Whisk until melted and mixture is hot. Serve as soup or, as originally pursued, over pasta as shown here topped with a bit of parm and parsley.

  I don’t make a steady diet of “Chopped” on Food Network, but did tune in recently and learned about an ingredient I’d never heard of before. Have you? It was choclo, a large kernel style of corn grown in Peru. The contestants did some interesting preps with it which you can view here {full episode}.

BJN’s Eclectic Offerings Page

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

So far next week

Cook with passion and a party spirit, whether for a crew, or for two, or just for you
Email me at bjnosek@gmail.com 
{subj – CooksSalon} & receive an “invitation” to weekly online salons

 

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Sooooo easy, sooooo good Nutella Brownie Cookies, Feb 1-7, 2019

  CatChat  

 

Misty previews what you’ll find below in this week’s salon

  TIDBITS – guide to wine fridges / pb French toast / best bacon {M – whadizit, whadizit, whadizit???   CS MARKETPLACE SPOTLIGHT – “cover” stories    FEATURED RECIPE – love these cookies!  ♦  TIP – finger salads    THE WEEK – new fave ingredient / bookin’ / fast mac

Misty’s History    Misty’s Gallery

Yay! Four new pix in my gallery – mom calls it “Misty & bacon, the rest of the story”

♦  TIDBITS  ♦

Newsy, schmoozy stuff for cooks 

  Do you love wine? Then you might very well enjoy connecting with ILoveWine.com. Here’s a recent article posted on the site, guiding you to the best wine coolers, size and style, for your home. I do have a wine cooler and just love it, also keep  my coffee in there. On the site you’ll find all kinds of helpful wine information along with a form to sign up for the newsletter. Worth a look for any wine lover.

  Peanut butter fans, beat a path to this link {fortunately it’s just a few words away}. Hooray Food & Wine for bringing us Peanut Butter French Toast. In addition to giving pb a starring role, it comes together with a rich drenching sauce, crunchy crust, and – my personal fave – a light touch so it isn’t soaked to death before cooking. Be trying this one real soon.

  Well this is cool. Food & Wine completes our breakfast or brunch with – bacon! In this story the premier mag serves up The Best Bacon in America, in different categories, from designer offerings to supermarket brands.

♦  CS MARKETPLACE SPOTLIGHT  ♦ 

Keep the pot hot

A recent story on the MyRecipes site listed some helpful ways to cover a pan that either doesn’t have a lid or has a lid that has gone into hiding. It also mentions as an alternativeModern Innovations Elegant 18/8 Stainless Steel Universal Lid with Adjustable Steam Vent, Fits All 7" to 12" Pots and Pans, Replacement Frying Pan Cover and Cookware Lids having on hand a universal lid.

I’ve had one of these for years and make very good use of it. While I don’t have any lid-less pots or uncooperative lids, this particular cover is great for all my frying pans and I’ve also used Silicone Lids Extra Large Set of 6 Sturdy Suction Seal Covers. Universal fit for Pots, Fry Pans, Cups and Bowls 5" to 12". Natural grip handles that interlock for easy use and storage. Food Safe.it to cover big bowls of hot food.

Amazon has lots of these available but I’ve featured one like my own, large at 12 1’2″ and with an adjustable vent, though there’s also a link below where you can browse all of them. Also found a handy set of six with sizes not only for your pots but as well for other dishes and even pitchers, all in silicone. Both featured items are rated 4 1/2 stars.

Selected lid   Silicone 6-lid set   All universal lids    All silicone lids

MyRecipes article    CS Marketplace

♦  FEATURED RECIPE  

Every word in the title is a winner 

Thank you, thank you, thank you Food 52. How often do we encounter a dish – a dessert in this case – that’s easy peasy easy AND totally indulgent.

So, yeah, I wasted no time making these “3-Ingredient Nutella Brownie Cookies.” Yikes there are more words in the title than there are ingredients.

This is actually an amalgam of Nutella cookies and Nutella brownies, and recipes are shown for these individuals too. The final one adds up to four ingredients with the addition of a bit of salt.

Whichever version, could they be any easier? You know what, maybe they could. When I make them again, and you bet there will be an “again,” I’m going to see how it might work in a sheet pan.

Notes: A 13 oz jar is just right. I did use parchment paper, but if you don’t have it at hand then, chances are good baking {not cooking} spray would work OK, or at least it’s never failed me. I did 8 minutes and that was perfect.

Recipe  

♦  TIP  

Salad as finger food???

So at one of my home salons, I was serving sandwiches, deviled eggs, chicken wings, pickles & olives. How to include salad without having to drag out forks and bottles of dressing?

Here’s how. I lined up small disposable glasses. Poured in the bottom of each some of my fave/easy salad dressing, equal parts of ranch and Wishbone original Italian.

Then arranged pluckable strips of veggies around the perimeter of each glass. In this version: carrots, celery, cuke, red, green and yellow bell peppers, and then added a two-radish “centerpiece,” all against a frilly lettuce leaf backdrop. Easy for me, easy for guests.

♦  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  After all these years I’ve discovered malted milk powder. Of course since childhood I’ve had malteds {and wow are those getting harder to find}, but never before had the powder in my pantry. First use was for a re-do of bran muffins that came out way too dense – broke them up, added egg, milk, vanilla and the powder and baked in a sheet pan, all better.

Second, yay, found it’s another “oatmeal helper.” And then, though I pretty much always take coffee and tea straight black, recently added some of the powder to coffee and that made a nice “snack.” Haven’t tried it in tea yet but could give a whole new meaning to a “cream tea.”

  Maybe this is why that latter idea came to mind. While I do love a good mystery, my knowledge of the top writers in the realm is pretty shallow so it wasn’t until I discovered the Mystery Writers Cookbook {Jan 11 Salon} that I’d heard of Rhys Bowen, and her penchant for including food in her stories. Which leads me to my first foray into her list, “The 12 Clues of Christmas,” where a cream tea [the real kind} plays a supporting role.

  I have a mac & cheese recipe that is quite a crowd pleaser and that’s what I generally make. But recently I had an ingredient that I wanted to use up, and that was an almost full jar of queso dip. Yep, combined it with some cooked mac from the freezer and voila! – instant, decent, and even a bit spicy m&c.

BJN’s Eclectic Offerings Page

So far next week: Girl Scout cookie desserts, cake upgrade, rye bread re-do, butternut squash soup/sauce, choclo {whaaaaat?}

Cook with passion and a party spirit, whether for a crew, or for two, or just for you
Email me at bjnosek@gmail.com 
{subj – CooksSalon} & receive an “invitation” to weekly online salons

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