Ultimate Coconut Cake, “the coconut-tiest,” May 17-23, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon  

  TIDBITS – F&W IDs best stews / new roles for bacon {M – OK, let’s get started!} / shopping secret    CS MARKETPLACE SPOTLIGHT – steak guru    FEATURED RECIPE – coconut to the nth degree    TIP – coconut perks  ♦  THE WEEK – sammy fun / super side dish found  ♦  PLUS – new Amazon direct link

Misty’s History    Misty’s Gallery

  TIDBITS 

News, schmoozy stuff for cooks 

There just may be enough cool evenings left to enjoy a good stew. Especially when we can find ones that somewhat transition into spring with say a bounty of seafood in a light broth, or freshening with lemon and dill, or the addition of spring greens into the mix. Depth of flavor brings all the dishes in Food & Wines best ever one- pot dishes into one big tasty family.

♦  Any quarrels aside with the headline {I have faith CS friends certainly may have already thought of some of these}, any “meat candy” fan may want to take a look at “10 Ways You’ve Never Thought to Use Bacon” also courtesy of F&W. Here you’ll find not just breakfast ideas but as well snacks and seasoning, sandwiches and entrees, even a meetup with Almond Joy. Demo for one of them too.

Who would like to go shopping at one of the bulk stores? Who can’t because they don’t have a membership?? Who can now say, gonna shop there anyway??? Folks who read “The Simple Little Hack That Lets You Shop Costco and Other Wholesale Clubs Without a Membership”  from Real Simple – that’s who. Note I have not tried this, but think it certainly may be worth a look.

  CS MARKETPLACE SPOTLIGHT   

Like a PhD in Steak

In the “Franklin Barbecue” book, featured in our 03.16.18 Salon, Aaron Franklin schooled us on Q from A to Z. Now the iconic pitmaster, known and revered for his eponymous Austin TX restaurant and PBS show, is taking us by the hand through what may be America’s favorite entree in “Franklin Steak.”

The very moment you open the book you’ll know you’re in for a treasure trove of steakery. On the inside cover and facing page is a flow chart of all the steaks, guiding you through bone v boneless, cooking indoors or out, thickness, aging, on down the chart to exactly how to cook the particular cut.Franklin Steak: Dry-Aged. Live-Fired. Pure Beef.

And that’s just the beginning. He goes on to in effect walk with you during the buying process, covering grading, marbling, sources, and designations. While that purchase could occur at a farm or ranch or even online, the book recognizes that for most of us that’s going to be at the grocery store or butcher shop and here Franklin goes into good detail on what to look for.

There’s so much more, the jargon, aging, storage, testing for doneness, and of course the actual cuts and, elaborating on that opening chart for the “best way to cook”each. While the chart and other chat focuses on grill-cooking, chapter three gives us a cheat sheet for pan cooking, with even more on this subject in chapter five.

And then as well, recipes for side dishes and sauces plus beverage recommendations, The book is four stars on Amazon, hardcover {pretty good discount} and Kindle, Prime eligible.

Details on –  “Franklin Steak”    “Franklin Barbecue” {5 stars} 

  FEATURED RECIPE  

A cake for all seasons 

Coconut cake is one of those dessert delights that is just sweet and substantial enough to be satisfying in cool and cold weather, tropical enough to be welcome in warm and hot seasons. But think we all know this confection can fall anywhere on a spectrum from dry and chew-challenging to moist and flavorful.

Leave it to MyRecipes, one of my favorite sites, to deliver the epitome of the latter to us. The claim is in the name – “Ultimate Coconut Cake,” calling it the “coconut-tiest cake you can make.”

And the recipe makes good on that promise, big time my friends, with coconut oil, coconut sugar, coconut extract, coconut flour, coconut milk, coconut cream, and flaked coconut.

As they say here, “For when you’re really, really serious about coconut.” By way, if you have trouble finding some of the less familiar items in your market, it’s good ol’ Amazon to the rescue, links below.

Recipe    coconut sugar    coconut flour    coconut cream

  TIP  

Super food?

With a little stretch, turns out the cake in our Featured Recipe could actually be good for you {!} It seems more and more we’re finding out how coconut in its many forms has any number of health benefits.

Fortunately this is a “health food” that tastes good. And so versatile besides. Tap into this link for more about the nutritional aspects of coconut and ways to incorporate it into your own cuisine.

Coconut Board

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  One of the Tidbits in our 03.22.19 Salon revealed odd eating choices among various food editors. And that prompted one of my own. Theirs often dated back to childhood, while this one is actually a recent discovery.

Two experiences collided to create a sweet and savory take on a classic sammie. And you know what, it is sooooooooo good.

Some years ago I read in an MFK Fisher book that one should never eat chocolate without bread. Coincidentally enough at a media event shortly thereafter one of the food rooms solely featured platters of large cubes of crusty bread and good chunk chocolate.

Even longer ago I was on a road trip in the Midwest with friend Peggy that included a stop at Stuckey’s. Back in the car first I was already munching on chocolate fudge blended with cheddar cheese. When Peggy got back to the car she asked what it was and when I told her, her face went all eww-y.

Just try one I said. Next I know the car door opened and slammed, followed in short order by friend returning with two boxes of her own, face now all smiley.

Guessing most CS friends can see what’s coming. Yep. Toasted cheese and chocolate, sauteed in a bit of butter till both are all melty. Oh my.

♦  It was a “crapples” moment when I realized that one of the cookbooks I’d donated to a local cause had my favorite red cabbage recipe. An extensive online search did not produce anything like the prep I remembered. And now, Eureka. Found this one thank you Food & Wine that, while tucking in a different ingredient or two, yields the same hearty flavor profile as the one that went away. Think you might like it too.

So far next week: food lab, new celeb blog, behind the black curtain, chicken parmesan dip, Martha’s wisdom, comeback sauce

YOU CAN CLICK HERE FOR SECURE ACCESS VIA MY LINK TO AMAZON HOME PAGE

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

Note, transactions are solely between the buyer and linked supplier

Photo credits – coconut cake/Greg Dupree on the MyRecipes site, Franklin book/Amazon, sandwich/mine

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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The Tasting Panel has spoken, May 3-16, 2019

Next Salon, May 17, 2019 – see you then!

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon  

  TIDBITS – chicken insurance / leftover makeover / do this first    CS MARKETPLACE SPOTLIGHT – beautiful Mom’s Day gifts ♦  FEATURED RECIPE – makin’ Zuni Cafe’s iconic chicken    TIP – avocado love    THE WEEK – the SuperTasters have approved these dishes / the powder caper

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

It’s not likely you’re ever going to hear anyone order chicken “rare.” And we sure as heck don’t want to serve it that way. So “How Long to Cook Every Cut of Chicken” from MyRecipes can provide some very welcome “chicken insurance.” Get the scoop on roasting, grilling, pan frying and deep frying, so that as the subhead says, “you never botch your bird again.” As a bonus there’s a demo on breaking down a whole chicken, which can be a real money-saver.

♦  More from MyRecipes. In the 04.19.19 Salon we spotlighted 30 dishes that are even better as leftovers. So how cool is this for a follow-up, “25 recipes to use up your leftovers.” And this is nice, for some of the items you may also find a recipe for the star that started the show, and then more than one use as leftovers. If as planned I make the chicken parmesan dip you’ll sure see it in a future My Week. Oooh maybe the burger bun donuts too!

And more. You may already do “The First Thing Great Chefs Do Before They Start Cooking” {we’d like to think “wash their hands” but we’ll take that as a given}. I already do this “thing” and was familiar with the French term for it, but sure did learn some extra tricks here. And not only for cooking.

  CS MARKETPLACE SPOTLIGHT  ♦ 

Beautiful food gifts for mom

So much good stuff here. Whether she has a sweet tooth or a “savory” tooth,  chances are excellent you’llShimmering Delights Gourmet Gift Basket find a gift she’ll love.

There are varying arrays of tea, coffee, snacks, cookies, candy, cheese, chips & Tranquil Delights Spa Bath and Body Gift Basket Set with Tea and Cookies (Peony)salsa, plus a breakfast collection, Bloody Mary kit that includes a cutting board, and a “shimmering” gourmet collection. Some also tuck in a nice selection of pampering beauty products.

The latter is shown here along with the Tranquil Delights Spa Bath and Body Gift Basket Set with Tea and Cookies. If you’d like to see a wider array of Mother’s Day gifts, click the second link – and though there’s a huge number of possibilities, fear not, you can narrow your search by type of product, rating, brand and more, and after selecting your initial category, more factors including price and Prime eligible.

Food gifts on Amazon  ♦  Other Mother’s Day gifts

Shimmering collection shown    Spa & tea set shown

  FEATURED RECIPE  

A San Francisco classic 

Those of us who’ve had the memorable pleasure of dining at Zuni Cafe know it’s an experience to be treasured ever after. New York Times recently featured the iconic Market Street restaurant on the 40th anniversary of its founding by Billy West, who was joined in 1987 by the revered chef Judy Rodgers, sadly no longer among us – but it goes well beyond the cliche to say her legacy lives on with every meal still served there.

The story spotlights such specialties as Caesar salad, ricotta gnocchi, espresso granita, chocolate Gâteau Victoire, even the hamburger. But it was the hauntingly good wood-roasted chicken for two on warm aromatic bread salad that most stays with me from our visit.The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Resturant

I subsequently made this dish {shown} from my Zuni Cafe cookbook, which also btw includes the salad, gnocchi, hamburger, and granita. The chicken was spectacular, which prompted a do-list of such other items in the book as prosciutto with chestnuts in olive oil, artichoke caponata, corn-shrimp bisque, and mock {which is to say easier – she calls the original “formidable”} porchetta.

This cookbook, by Judy Rodgers, is a very unselfish offering. All her tip, tricks. and techniques are right there – in fact “cooking lessons”  is part of the subtitle. It’s 4 1/2 stars on Amazon, Kindle & Hardcover, Prime eligible.

Recipes on google    NY Times article    Zuni cookbook    Zuni Cafe 

  TIP  

Be gentle now

A helpful hint from Ree Drummond. When you’re adding diced avocado to a salad, wait until you’ve tossed all the other ingredients.

Then gently fold the cubes into the mix. Your avocado will thank you.

Btw, did you know that in the correction pronunciation, Haas rhymes with glass. Click the link for lots more about this versatile star of the produce world.

California Avocado

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

♦  Oh what a beautiful week at CooksSalon. A buffet of dishes, candidates for future appearances in CooksSalon, took center stage. Then a quartet of SuperTasters gave the whole array, appetizers to desserts, a thorough vetting, sometimes needing second and third “tests” to be absolutely certain their evaluations would be accurate.

>  Yay, eight thumbs up for chicken parmesan dip, buffalo cauliflower, French endive “hand” salads, shrimp Louie, queso eggs in phyllo cups, ham club sandwich rollups, lemon cheesecake tarts, date/nut scones, and salted chocolate caramel tartlets. Mega thanks and a tip of the toque to Christine McKellar, Debbie Vinson, and Layne Whiteman for helping make sure CS brings you just the best-est recipes.

> So then, all those dishes will be coming your way in the near future. Meanwhile, for a weekly serving of the top happenings in Las Vegas, be sure to tune in to Christine’s site, Vegas Only Entertainment.

♦  In our 02.01.19 Salon we talked about discovering malted milk powder and putting it to use in muffins, oatmeal . . . and coffee. Now the Caribou Coffee chain has added menu items that incorporate malted milk powder into both hot and cold coffee beverages. Do you think they read it first in CooksSalon? 😉😁🤣

So far in the next Salon: best stews, bulk shopping trick, 10 new ways with bacon, that sandwich is what now???

SECURE ACCESS THROUGH MY LINK TO AMAZON HOME PAGE

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

Note, transactions are solely between the buyer and linked supplier

Photo credits: Mom’s Day gifts & Zuni book/Amazon, others/mine

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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