Giada’s fresh & simple salmon dish, Jan 17-Jan 23, 2020

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 this week when you scroll below  

  TIDBITS – cheesy chicken galore / pudding shots! / cheeseboard upgrade    CS MARKETPLACE SPOTLIGHT – top-rated cheeseboards    FEATURED RECIPE – a touch of spring     TIP – it’s a wrap   THE WEEK – Tejano cooking / donuts from what ??? / a tasty, testy past 

  TIDBITS 

Newsy, schmoozy stuff for cooks 

I so look forward to receiving the MyRecipes online newsletter because it’s always filled with good stuff that I like to share with you. But sometimes a single newsletter is just a total culinary home run and one I just caught up with from last month is a perfect example. All three tidbits come from that one newsletter

  Here’s another one of those {at least to some of us!} irresistible headlines. 34 Cheesy Chicken Casseroles. So much good stuff here, classics like parmesan and enchiladas to some a bit more out there including a loaded baked potato version and a Tex-Mex squash combo. Btw, if you don’t want to do the slide show, should be able to just scroll down on the page that opens with the link. And . . . “surf” takes a turn next week in our Featured Recipe, baked seafood au gratin.

  Oh yum. Move over jello shots, here comes pudding. After pudding of your choice and alcohol of your choice, the variations are endless, as their story, “How to make pudding shots: the easy, boozy treat you never knew you needed,” shows in living color. It’s sort of like a spirited, drinkable, trifle. Now, it doesn’t specify where the alcohol goes, but guessing jello shot vets know it will be mixed into the pudding. Some other pudding shots I saw online combined everything into one mixture, but this layered approach makes a really nice presentation.

  So the holidays are over, but the reasons/excuses for a party large or small are fortunately never ending. A star of the show can often be a selection of cheeses. But have to say I never realized that “This ingredient is a crucial addition to your cheese board.” Not trying to be mysterious here, but before you click the link, see if you can guess what ingredient is not usually on the board but in fact makes great sense to join the array. I like it!

  CS MARKETPLACE SPOTLIGHT   

And continuing  the subject . . .

It’s like a cheeseboard superstore at Amazon. Yikes is this some good looking stuff.

Choose your material, choose your size, choose your shape, choose your amenities, choose your price – it’s all there. To give you a bit of a head start on filtering your options, our link below takes you to only boards that are 4 stars & up.

Did someone say amenities? Yep, some of these items come with slots or niches for serving utensils or even better a slide-out drawer {shown}, or slide out trays for extra surface, or cracker trenches to keep them nice and neat, or with their own little bowls or cheese markers, and at least one that stores as a compact wedge and then swivels open to an 18″ tiered circle {shown}.

Beautiful Boards: 50 Amazing Snack Boards for Any OccasionAnd even if you’re not in the market right now? Might want to take a look anyway since most of the boards on the Amazon pages are “dressed,” and as such offer a wealth of ideas on how you could assemble your own goodie mix. Or you can find all kinds of help with our link to colorful books on cheeseboards for all occasions.

Note that you can click on the illustrations to go directly to that item on Amazon. This book, btw, is an Amazon Best Seller.

Cheeseboards 4 stars & up    Cheeseboard books 4 stars & up

  FEATURED RECIPE  

Just simply good 

Even though spring is not yet even close to visible on the horizon, a touch of it can come to your plate with this fish dish from Giada. And because the salad accompaniment is so “springly,” the goodness of the salmon remains the star of the show.

The filet is treated gently in both the prep and the cooking process. A quick broil and done.

As for that light, bright salad, it actually serves double duty, as a bed under the fish and then as a garnish. That would be a lightly dressed mix of fennel, radish, and basil, a great counterpoint to the richness of the salmon. Btw, I also used some of the pretty and flavorful fennel fronds as garnish.

Giada continues her focus on tasty, healthful dining. You can keep up with offerings by signing up for her newsletter, link in the upper corner of her page.

Giadzy’s Broiled Salmon with Fennel Salad   Giada’s cookbooks    Giada’s DVDs

  TIP  

But wait . . . there’s more

Encore! This is indeed a re-run but it fits in well with our other sections this week.

There are suggestions galore online on the best way to store packaged store-bought cheese. This is what has always worked well for me . . .

Cut off the end of the package wrapper. Then cut along both top edges all the way to the back, but leaving the back intact so that you end up with a kind of hinged flap.

After slicing off the cheese you need, fold the two loose ends of the wrapper over the cheese, and place it in a food storage bag, pressing the opened end tightly against the inside of the bag so the wrapper ends stay in place as you press out the air, seal the bag, and fold the rest of it around the block of cheese.

If you’re rather use devices designed for that purpose, we have a link below to that page on Amazon.

Cheese keepers, 4 stars & up

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  The cookbook, “AMA – A Modern Tex-Mex Kitchen” served up a nice discovery. Though I’d heard of it before, had never really delved into Tejano cooking, the south Texas home vs nationwide commercial version of Tex-Mex. It’s marked by lots of beef, chili plain and simple, lots of chiles fresh and dried, cumin, and two surprises – considerable German influence and more bacon than I expected. The title refers to the chef/author Josef Centeno’s LA restaurant, Ama: A Modern Tex-Mex Kitchen (Mexican Food Cookbooks, Tex-Mex Cooking, Mexican and Spanish Recipes)whose name in turn honors Centeno’s great grandmother’s cooking, and the cuisine is the product of four generations of food-oriented Tejanos {Texans of Mexican heritage} on both sides of his family. Haven’t tried any of the recipes yet, but surely will.

  I just love the Mad Genius tips. This time it’s donuts, which he calls the easiest ever and they just may be. The magic is in puff pastry, and the rest of the story is in his donut demo. Btw, since I don’t do a lot of deep frying, I made some by dipping both sides of puff pastry shells in peanut oil and then baking them per instructions. {Hold off for Part II in two weeks.}

  Oh, the memories. As a Chicago native and long time Las Vegas resident, the story is of more than passing interest. My first contact with any of the elements was when my husband and I, visitors at the time, dined at a fabulous Italian restaurant near the Las Vegas convention center – called Villa d’Este, it was parlayed from a previous site called Villa Venice, in turn previously Anjoe’s. After a history of a gunshot, a fire, Chicago mob ties, and a touch of Sinatra, it eventually evolved into Piero’s, now an equally famous institution for almost four decades. One of my very favorite chefs, Hubert Keller, will visit this legendary restaurant during his January 25 “Secrets of a Chef” episode on PBS.

This week’s

  •  Photo credits – cheeseboards & book/Amazon, all others/mine
  •  Link sources – cheeseboards, books. dvds/Amazon, recipe/Giada’s site, donut demo/Food & Wine site, history of Villa d’Este, now Pierro’s/ imgur.com {shows “lock” icon}
  • Partnerships – Amazon

Click here or on the Amazon logo    to go directly to their home page

So far next week: more cheesy goodness with a baked seafood au gratin, 40 best-ever recipes from top source, my own pudding shot, chocolate cookies with surprise ingredient, new fave baked beans

Last week, just below: shrimp curry with spinach, 30-min dinners, hot toddy prep {plus bonus tip}, chai-spiced snickerdoodles, bye bye holiday pounds, save the cookware, food resources keep Echo-ing, “venting”

Looking for something in CS?

Scroll & check previews OR use the search box OR contact me at bjnosek@gmail.com, also valid for questions & comments – see the Let’s Chat tab for email details

Note, transactions are solely between the buyer and linked supplier

All pages ©2020 CooksSalon.com

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

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Shrimp curry with spinach a la Downton Abbey, Jan 10-Jan 16, 2020

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 this week when you scroll below  

  TIDBITS – dinner in 30 / toddy & bonus spoon trick / Chai goes “kookie”    CS MARKETPLACE SPOTLIGHT – busy person’s diet guide    FEATURED RECIPE – flavors burst out of history    TIP –your pans will thank you    THE WEEK – the peanut indicator / treasure trove of food resources / steam up, up & away

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  I’m guessing pretty much every one of us could make good use of this. From Food & Wine online, 30-min dinners in an illustrated slide show with links to the recipes. You’ll find steak & chops, fish & seafood, pasta dishes, burger creations, veggie entrees, soup and eggs. I’m thinking of trying one of the chicken recipes, either the spicy Mexican one or the stir fry with Chinese cabbage.

  It’s sure the right time of year for this libation, and we can thank IrishCentral for a fine hot toddy prep. But what I found equally interesting is a tip embedded here. I haven’t had the nerve to try it and certainly not encouraging you to either – but if you do hope you’ll share it with the rest of us. Or maybe this is something lots of folks already know about and use. It involves placing a metal spoon into the glass which it says will keep it from breaking.

We have to guess this refers to when the hot water is added – clearly something is missing in that part of the prep. It would seem to mean some of the hot water is added to the glass in advance to heat it up, then discarded before proceeding with the other ingredients. I looked at some other recipes and most just put in everything at the same time. Cheers!

  And I just bet these would go great with that toddy. Chai-spiced snickerdoodles! Another flavorful winner from MyRecipes.

  CS MARKETPLACE SPOTLIGHT   

The “weight” is over! {or it can be}

Is taking off some pounds among your 2020 resolutions?  Either those that have been hanging around for too long now, or maybe a holiday “gift that keeps on giving”? Help is here!

My very own Dieter’s Survival Guide series gives you ways to deal with all those everyday situations that try to add more pounds and inches, or keep you from shedding the ones you want to go onto someone else’s hips. Not a formal program, but rather a common sense roadmap to avoid fat traps without feeling deprived.

There is a full-story version but these days most folks prefer quicker access and that’s right here in “The Busy Person’s Diet Guide,” including all the information of the original but in fast-read form.

You can see the full series, available on Amazon, in our Marketplace, .99-$2.99.

CS Marketplace on this site

  FEATURED RECIPE  

History in every bite 

This just might be high on the list of most fun looking at and for recipes. The Downton Abbey Cookbook serves up delectable back stories for all the preps, plus Downton tidbits, snippets of relevant dialog, and even how to host a Downton-themed party.The Official Downton Abbey Cookbook

Curries carry their own piece of history. To quote the book, “In season 4 {Rose’s father} is appointed governor of Bombay and moves to India, which at the time was under British rule: in 1877, Queen Victoria was declared empress of India, and in 1887 she had five Indians brought over to act as her personal attendants.” *

They continue, “British fascination with India went back much further, however, and the first curry recipes appeared in English cookery books in the eighteenth century. By the time Downton opens in the Edwardian period, curries were almost as British as fish and chips, and were often seen as a way to use up leftovers.” {kudos!}

What I found so amazing about this curry is that for all its simplicity, it’s loaded with flavor. And would certainly marry every bit as well with chicken or pork – hmmm, wonder how it would be mixed with just rice as a side dish or meatless entree.

*  This was the real-life basis for the movie, “Victoria & Abdul.”

Recipe page on this site    “The Downton Abbey Official Cookbook”  ♦  Other Downton items  

  TIP  

Save the cookware!

We can thank Cooking Light for this revelation about a possible mistake we’re making with our pots and pans and bakeware. One simple and effective way, they say, to prolong their life, and especially the finish, is to allow some cooling time before hitting them with water. See the full story here.

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  So I made cookies for some of my favorite people over the holidays and one of my favorite cookies is chocolate chip stuffed with a peanut butter cup. But what about possible peanut allergies for folks beyond the friends who may indulge without realizing there’s pb inside. So, instead used a caramel filled chocolate kiss. But afterward remembered something I’d read long ago which is – whenever this might be a concern, put an actual peanut, whole or chopped, atop the goodie. What a great idea. Next time.

  Do you have an Echo Show? I do now, the “8,” and among all the other features, what a bonanza for cooks. The rotation on the screen regularly features recipes and if you opt for one of them, a demo pops up followed by the actual prep in text form. And if you miss clicking it, you can just ask for it and sweet Alexa brings it right back. Or you can request a recipe and chances are several will appear as in the photo showing roast chicken options. Food podcasts too! What a fun and cook-friendly toy! {And no, not a freebie from Amazon}

  Could be my imagination. Often when I’m making stock, I’ll use a lot of water to be sure all the ingredients are totally immersed with plenty of room to frolic around as they cook. But then after they’ve done their best and are strained out, I let the stock continue to cook and evaporate somewhat to concentrate the flavors. When I was doing that recently I wanted to hurry the process but without boiling steam into the stock. Did this work? –  I turned on the vent fan and it sure seemed like those vapors stepped up their ascent into the ionosphere.

This week’s: 

  •  Photo credits – book/Amazon, all others mine
  •  Link sources –  books, movie, Echo/Amazon
  • Partnerships – Amazon

Click here or on the Amazon logo    to go directly to their home page

So far next week: Tex Mex cookbook, seafood au gratin, cheesy chicken casseroles, pudding shots, cheese board upgrade, puff pastry donuts

Last week, just below: top tasty recipes from 2019 on CS

Looking for something in CS?

Scroll & check previews OR use the search box OR contact me at bjnosek@gmail.com, also valid for questions & comments – see the Let’s Chat tab for email details

Note, transactions are solely between the buyer and linked supplier

All pages ©2020 CooksSalon.com

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

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10 tasty recipes from 2019, Jan 3-Jan 9, 2020

Hosted by Barbara J Nosek

New Salon every Friday – c’mon in

CS friends, and help yourself to tasty resources!

  Here are some tasty encores from 2019 to make in 2020 

If you’d like even more details on any of these recipes, please enter the name into the search box

Chocolate Filled Chocolate Chip Sandwich Bars  This was one of the dishes in Food & Wine’s “10 Ooey Gooey Desserts You Should Definitely Be Eating.” Got that right – so gooey rich, so gooey good.

‘Fessing up, I did use store-bought cookie dough. And btw, phooey on waiting for the bars to cool completely. They are beyond decadent when still a little warm and soft. Recipe

Ham & Egg & Cheese Breakfast Braid  The companionable ingredients of the filling are in the title. And they are tucked into a loaf made up of the dough from two cans of refrigerated crescent rolls.

The dough from one can is the base, and the dough from the other is angled over the top to  create an attractive braided design. After baking, a bit of parsley on the slices adds a decorative touch.

Great brunch dish! Btw, the egg treatment, with cream cheese, is also an interesting twist on scrambled eggs, good just as is. Recipe

Butter Basted Ribeye  If you’re going to indulge, might as well go for it. Butter and all! Food & Wine shows the way down this culinary path with its prep for this premiere cut {OK, in my opinion}.  Recipe

Confetti Cake  Thank you Food & Wine! Could this confection possibly be any more festive??? Fun for little kids, and big ones too.

And what make it even more fun is that its party perfect presentation remains a surprise until it’s cut. Dessert and decoration all in one!  Recipe

Chicken Parmesan Dip  Big and tasty! And that makes it a real cook pleaser and crowd pleaser.

Served with crostini for the get-together. It lived on as a sandwich on a bun, then thinned with a bit of V-8 for pasta sauce.

You could even leave out the chicken for a nice vegetarian dish. A Tasting Panel selection. Recipe Page  {05.24.19}

Ice Cream for breakfast  This is a multiple, but so popular with CS friends that we wanted to include it in our “tastiest” list. Pancakes and parfaits, cookies and cakes, and more all join the fun.  Recipes

Cinnamon Apple Pie Bread  This moist and flavorful loaf is just so moist and flavorful, a sweet treat for breakfast, snack or dessert. As it says in the intro: “Forget the pie crust and get all the flavors of fall . . .”

Scroll down at the recipe link past the Get Recipe button and there are the ingredients. Then past the arrow to see the directions.

One thing, mine needed a bit longer to bake {altitude?}  Recipe

Sweet Potato Sundae  Savory enough to serve as a side, rich enough to be dessert. It’s Jose Andres’ creation, just one of the awesome veggie-as-star dishes in his Vegetables Unleashed cookbook.

I topped it with a scoop of cream cheese instead of ice cream. Could also use sour cream even though it won’t exactly look like a scoop {or ice cream either once it hits the warm tater}. Recipe Page  {09.20.19}

Chalkboard cookies & chalk  All edible! This just could not be more fun and we have Trisha Yearwood to thank for that.

Through the alchemy of butter cookie dough, store-bought royal icing and black food coloring she replicated a child’s small chalkboard. Then, white candy melts transformed into “chalk” – that can actually write on the “chalkboards.” Genius!  Recipe

Note that another top fave, the chocolate chip cookie pie, can be accessed in conjunction with the “Comfort Foods Cookbook” item in our gift listing in the 12.20.19 Salon

So far next week: shrimp curry with spinach, 30-min dinners, hot toddy prep {plus bonus tip}, chai-spiced snickerdoodles, bye bye holiday pounds, save the cookware, food resources keep Echo-ing, “venting”

Last Salon, just below: just in case any of you fine folks are really late with gifts

Direct access to Amazon homepage through my personal link

Looking for something in CS? – scroll & check previews OR use the search box OR email me at bjnosek@gmail.com, also valid for questions & comments – see the Let’s Chat tab for details, also for my partnerships and more

Note, transactions are solely between the buyer and linked supplier

All pages ©2020 CooksSalon.com

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

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