Chocolate/Peanut Butter No-Bake, a two-fer, June 14-20, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon  

  TIDBITS – kitchen beauty / artsy dumpling demo / chef-ing    CS MARKETPLACE SPOTLIGHT – spectacular book for any foodster    FEATURED RECIPE – neener neener to the oven . . . twice    TIP – love your beef tender    THE WEEK – turkey tale {M – beef, turkey, any of this coming my way?} / seeking corn pudding / recipe notes

Misty’s History    Misty’s Gallery


Newsy, schmoozy stuff for cooks 

  I’m not personally familiar with, but I can tell you they are most generous with design tips for the whole house, including of course the kitchen. In “How to Decorate a Kitchen, for example, you’ll find creative, budget-friendly, time-sparing ways to take the room “from utilitarian to dazzling” with both decorative and practical additions. Once you’re on the site, you can tap into the full spectrum by clicking Tips and then browsing through both of the selections in the drop-down menu.

  If you are on LinkedIn, look up Antony Mzee and I’m hoping you can tap into his video on dumplings – which he deftly turns into any number of delicate sculptures. Though Mzee has a global resume, thinking at some point he was either in the U.S. or became a long distance fan because the musical accompaniment is distinctly country & western.

  Three ways to see how the top chefs do it. Go to their restaurants, especially the newest ones where likely their most current thinking is at work – as two examples, Bobby Flay has opened Shark featuring Latin seafood at the Palms in Las Vegas. And looking ahead, Emeril’s Bistro 1396 will debut summer 2020 on Carnival Cruise Line’s Mardi Gras ship with a Creole menu. Or you can crib right from their cookbooks. Flay, Emeril, and lots of others are a click away from Amazon right here on CS, Fine Chefs Book & Gift Shop.


Awesome – American food writing from the 1600s to present day

What we have here is a phenomenal labor of love and we are the beneficiaries. Author Mollie O’Neill has deftly mined nuggets from, as she notes in her intro, “every phase of American history: journals, letters, novels, poems, travel accounts, autobiographies, histories, ethnographic studies.”

It all adds up to 727 pages of ultra rich content. You might want to read it cover to cover, or alternatively American Food Writing: An Anthology with Classic Recipes: A Library of America Special Publicationpick it up at random as an ongoing treat.

Open it up to any page and you may find yourself face to virtual face with, e.g., Jefferson, Brillat-Savarin, Claiborne, Thoreau, Dickinson, MFK Fisher, Bracken, Beard, Child, Trillin, Waters, Bourdain, or Reichl, over 150 in all.

Also in the intro, O’Neill is quite philosophical about the subject which has some interesting points, but most of the writings are not, at least to that extent. You’ll discover humor, you-are-there tales, ingredient tributes, reviews, opinions, anecdotes, techniques, recipes, the full spectrum.

This spectacular compilation would be dear to the heart of cooks, bakers, food-o-philes, food bloggers, food critics, and on. It’s 4 stars on Amazon, discounted, Prime eligible – click and/or scroll down for other buying choices, formats, and other anthologies.

“American Food Writing”


Not sorry 

That was sort of a natural, given how closely related this stuff is to a Reese’s peanut butter cup. And like Reese’s, no apologies for bringing you this indulgence.

We have the “Sweet Tooth VP” at Kraft to thank for the first delight, “Chocolate Peanut Butter Eclair.” Yikes, layers of graham crackers and a peanut butter pudding topped off with a buttery chocolate frosting.

Then I started to play. Made the chocolate/butter combo and poured that into a graham cracker crust . . . made the pb layer with banana pudding and without the Cool Whip, and doubled the peanut butter {to stand up to the banana flavor}, and spooned that atop the chocolate . . . and then smoothed the Cool Whip over that.

Pretty darn good. Btw, I did keep this pie refrigerated, but set it out a little while before serving. This also helps in cutting through the chocolate which is quite sturdy – next time {and if you make it} would add some cream, or skip the butter and make an actual ganache. See other notes in “Week” below.

If you make either, only one question remains – could this be too good for guests??? {not sorry}

Eclair recipe

♦  TIP  

You 1, Beef 0

Some cuts of beef just are not team players. You want it tender, and it in effect says, uh, no.

Well now those days can be over, thanks to our ol’ friend MyRecipes and the secrets they share for tenderizing any cut of beef. You’ll find five steps that can take you from raw and challenging to melt in your mouth goodness.

Rest assured none of this will require pro skills or equipment, though good steak knives are part of the plan. Marinating is also in the mix, with suggestions and actual recipes. Among the recommendations is yogurt and you  may recall one of the Tidbits in our 04.26.19 Salon linked to a story that went into nice detail on this technique.

“How to Tenderize Any Cut of Beef”


Welcome to my kitchen and living room

  In the thoroughly enjoyable Brillat-Savarin entry in our Spotlight book above, philosophy indeed takes a back seat to culinary passion. After a day of wild turkey hunting, capped by his host’s long dissertation on life in America, the Brit native left “plunged in profound thought.” About his host’s deep parting speech? Nope. “I was considering how best I should cook my turkey . . . I feared that in Hartford I might not find all the ingredients I would need.” Love his priorities!

  One of the early entries in that Spotlight book is Joel Barlow’s 1793 poem “Hasty Pudding,” a tribute to a pioneering version of this corn concoction, which reminded me that I wanted to see if I could track down Cleo Johns’ southern corn pudding, mentioned in “Hotbox” {05.24.19 Salon} where legendary food critic Mimi Sheraton confessed she loved this so much she traded Mrs Johns three cookbooks for her recipe.

  Nuts, no luck, but did find a five star take at AllRecipes, Grandma Swallow’s Corn Pudding. Meanwhile think for now I’ll stick with the prep from my precious stepdaughter Colleen, always a hit: combine 15 oz can kernel corn, 14 oz can creamed corn, 8 oz pkg corn muffin mix, 1 c sour cream, and 1 stick melted butter – pour into a greased casserole dish and bake at 350 for 45 min or till golden – top with 1 1/2 c cheddar cheese & bake another 5-10 till cheese is melty. Let stand 5 min. Btw, one time a guest said, really don’t even need the cheese – ummm, speak for yourself {!}

  Some notes about our pie recipe above. I did use a store-bought crust. Also, I let the pudding chill in the fridge and the chocolate cool and then go into the fridge for a while before assembling the pie. Also, once the chocolate is pretty much  melted, might want to finish whisking it off the heat to make sure it doesn’t burn. And for whatever reason, better the next day.

So far next week: cheers-ing with ice cream {!}, PBS dining guide for outside, one of the coolest ways to fun-up your picnics and parties, Star Wars bacon {& more}, doggie chic

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Photo credits – book/Amazon, eclair/KraftHeinz site, steak/Jon Sullivan. others/mine

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