Jose Andres’ Sweet Potato Sundae, Sept 20-Sept 26, 2019

Hosted by Barbara J Nosek

New Salon every Friday – c’mon in

CS friends, and help yourself to tasty resources!

  Here’s what you’ll find when you scroll below  

  TIDBITS – Dine like Downton / Impossible-possible? / Green Goddess rules    CS MARKETPLACE SPOTLIGHT – Halloween party fun    FEATURED RECIPE – Andrés at his playful best    TIP – cookies {and more} as Halloween decorations    THE WEEK – tasty add-ins / tested the nuked eggs / greens trick


Newsy, schmoozy stuff for cooks 

  Do a Downton? According to “Rach,” to dine like the Crawleys, just simply serve oysters, soup, fish, fowl, main dish with sauces & veggies, dessert, fruit & cheese, and a final savory {!} From the recent issue of “Rachel Rae Every Day Magazine” {yikes, deep, deep discount at this Amazon link, but be quick}. Or you could go into full D/A party mode with “The Official Downton Abbey Cookbook,” with not only preps and their backstories and context but as well a guide to throwing a theme party complete with etiquette tips and customs of the times.

♦  Have you tried the Impossible Whopper? It’s actually not bad and for folks avoiding or minimizing meat it can be a nice alternative – I know there’s been some buzz about the fact it’s cooked on the same surface as the beef ones, but there’s a note on their site that says you can request all vegetarian prep. Truth be told I’ll probably be sticking with the original. Meanwhile, for those interested, here are the “Impossible” stats, listing the recipe {scroll down on the page} and the nutritional values {scroll down more}.

♦  Here’s a blast from the past, today as good as ever in both its classic form and some updated versions. I went to AllRecipes for an original and as usual the site did not disappoint. Here’s the link for their authentic Green Goddess dressing {OK, it does use creme fraiche instead of the traditional sour cream which of course you could put right back in the recipe}. But it was the “Food & Wine” newsletter that brought the old favorite to mind with its roster of Green Goddess variations for salads, burgers and crudites.


More party fun, spooky style

Hard as it might be to believe, Halloween is right around the corner. The summer holidays may be in the rear view mirror but a whole party season rolls out on Oct 31.

If you’re hosting a get-together, you can find so much good stuff  to set a festive tone. For the table, plates, cups, flatware and centerpieces. For the rest of the room, decorations scary-ed up with pumpkins & skeletons, ghosts and goblins, spiders and disguises, on gift bags, banners, inflatables, so much more.

Even wearables so you can dress the part. That includes “ugly” sweaters and – too cute! – miniature ones so the cakes or cupcakes can dress up too.

As we’ve come to expect, Amazon had it all. And as always, after following the link I post below, you can click away to customize the search, find just what you want.

Halloween party stuff galore People-size ugly Halloween sweaters


Indulge in this rich dish as an entree, side, even dessert 

The vast scope of Jose Andres’ creativity, flavor mastery, passion, and even playfulness comes together in his Sweet Potato Sundae. And like so many of his dishes, it’s uncomplicated, simply enhanced in a way that the main ingredient clearly remains the star of the show.

And uncomplicated also means . . . easy for us home cooks. This recipe calls for just seven ingredients, only one of which needs to be cooked and nothing needs mixing, and overall minimal prep. And, oh, is it ever good, even with the peanut butter Chex I used instead of Rice Krispies.

Since I served it as a side dish, I topped it with a scoop of cream cheese instead of ice Vegetables Unleashed: A Cookbookcream. Thinking you could also use sour cream even though that will not exactly look like a scoop {but then neither will the ice cream once it hits the warm tater}. Who cares, would still taste great with any of those toppers.

The recipe is from Andrés’ book, “Vegetables Unleashed,” our Spotlight last week. Page after page delivers the super chef’s innovative ways with veggies, and some fruits too, in a book that’s called “a love letter to the plant world.”

Recipe    “Vegetables Unleashed”    Other Andrés books


Easy, edible Halloween decs

Cookies offer one of the easiest ways to make dessert part of the decorations. If your store doesn’t have orange frosting, just buy white {vanilla, sour cream, e.g.} and using a drop at a time add red and yellow food coloring. As you can see here I upped the pumpkin-ness on the second set with just another drop of red.

To make it easy on yourself just use any store-bought cookie that has a flat side. Frost away and then “make a face.” If you are using raisins or chocolate chips or chunks {think chips would work better but I had chunks so chunks it was} affix them while the frosting is still soft.

If you use food color pens, first chill the cookies until the frosting is fully set, and then take a couple at a time out of the fridge. Also, it seems easier to create the grooves with either a toothpick or the pen when the frosting is chilled.

Don’t worry about the art {clearly I didn’t} just have fun and giggle as you go. Gather them onto a platter or let them grin from individual plates. Also, you can take a look at our 07.26.19 Salon for bell pepper pumpkins and our 04.05.19 Salon for a pumpkin-ized baked potato {along with its Easter and Christmas buddies}.


Welcome to my kitchen and living room

♦  Some favorite add-ins to share with you. Two are new – chopped black olives in egg salad, liquid smoke in baked beans, canned or homemade. And two longtime faves, used recently – chopped green olives in tuna salad, a touch of dark chocolate in chili.

♦  So, tried the egg in the nuker trick. Two things about the prep – first it does not specify egg size or egg temp. The second thing, and I’m sorry I didn’t see this when I posted it in the Aug 30, 2019, Salon, the recipe talks about the process cooking the yolk faster than the white and says if you want the “white” softer take it out sooner – think that should have been “yolk.” Anyway, used a room temp large egg, and cooked for the specified one minute, and the yolk {shown} was cooked hard – nuts.

  Did a second one for 50 seconds and the yolk was better, but even though covered in water there was a soft spot in the white on top – in this case no problem, flipped it over onto hot greens. Even so think I’ll stay with my multi-step process which I’ll post in full in next week’s Tip.

  About those greens mentioned just above. I found a great way to have a nice mix of colors, flavors and textures without loading the cart with countless bags or having to cook forever. It’s very likely your market has a plastic tub of what’s called Fresh Herb Salad {triple washed and ready to eat}. Perfect! For the entire 5 oz package, 6-8 slices of bacon fried crisp, drained and crumbled. In the bacon fat, or replacing some or all with butter or olive oil, a small onion diced, seasoned and cooked till golden, 2 minced garlic cloves cooked briefly, then in with the greens and fresh ground pepper and stir, stir, stir. Greens folks will know that these cook down like someone poked them and let all the air out. Sprinkle on bacon and dig in.

So far next week: FoodFests across the country, package for Fido, Doritos Chicken casserole, nice poached eggs, awesome peanut sauce, woohoo delivery discovery, peanut butter chex mix, 

Last time, just below: Emeril & Julia & recipes, lunch to go, high or low, chocolate/cheese pairings, Jose Andres’ love affair with veggies, chocolate/peanut butter cookie bars, more veggie love, good tv series, unusual pb sammies, laundry tip

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