“Best . . . ever” Irish lamb stew, March 6-March 12, 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 – bakers rejoice / a chewy, chewy, oh chewy / closet nukers    CS MARKETPLACE SPOTLIGHT – “secret” recipes    FEATURED RECIPE – St Pat’s classic    TIP – save the dish    THE WEEK – cheese it! / crochet dinner / and again, cheese it!


Newsy, schmoozy stuff for cooks 

  Bonanza for bakers! Taste of Home, another superfavorite recipe source, has introduced Bakeable, a one-stop destination for all things related. There looks like a lot of sweet stuff going on here, most under the banners of Baking Guides, Baking Essentials, Baking Recipes and Bakeable Community. I have not tried this myself, but if you’d like the rest of the story, please click the link.

  Well my CS friends, this sure looks to be worth a spot on the to-make list. Paula Deen actually posted this as a Super Bowl treat, but once you take a look, aiyyyyy, is there any occasion, any time of year, we wouldn’t want this. Her Brown Sugar Chewies are dangerously simple, which is to say too easy to make any time day or night with the stuff that’s likely already in your pantry.

  Ha! busted. Topline chefs may scoff at the very idea of a nuker in the kitchen, but MyRecipes tells all. The curtain is pulled back in their tale of “18 Unexpected Items These Chefs Always Microwave.” Some of this actually might be expected, but most live up to the title. One of the most surprising to me was grilled cheese, especially since the chef identified this as one of his favorite things on earth so I believe we can rest assured he would not use a technique that disrespected this classic sandwich.


Better late than never

When I was just a child {censored} years ago I read, and loved, “The Secret Garden.” For reasons lost in the mists of history I didn’t finish the book with only about 25 pages to go.

In more recent years a friend and I attended a book store opening and there on a kind of easel display stand among other books, was “The Secret Garden.” It was just too tempting – while my friend did her thing, I stood at that stand, believe it or not able to pretty well figure out where I’d left off, and finished the book.The Secret Garden Cookbook, Newly Revised Edition: Inspiring Recipes from the Magical World of Frances Hodgson Burnett's The Secret Garden

To this day the story, the setting, and the characters are still so fresh and dear. So, was absolutely delighted to come upon “The Secret Garden Cookbook.”

The dishes were inspired by the book and adapted by chef and culinary historian Amy Cotler from traditional Victorian recipes, and in fact are often accompanied by tidbits on the era’s food, eating habits, and cooking customs. Among such offerings as cheese muffins, potato snow, tattie soup, and “tiddy oggies,” I particularly found the Snap Baskets intriguing, with “magical” batter that once baked can be molded into, e.g., rolls or baskets and then filled.

The book says for ages 8 and up and “where necessary work with an adult” – but while I think youngsters would enjoy looking through the recipes with their notes and quotes, really all should be supervised. It’s 4+ stars on Amazon, Hardcover in new and used, and Kindle discounted.

“The Secret Garden Cookbook”   “The Secret Garden by Frances Hodgson Burnett”

The Secret Garden Prime Video & DVD  ♦  Other Cotler books    Other Hodgson books

CS Marketplace Directory


Go really, really, Irish for St. Pat’s Day

What could be a more warm and welcoming taste of Ireland than a rich and hearty Irish stew??? And what a great way to celebrate St. Patrick’s Day.

Let’s be clear here, though. That “best . . . ever” claim comes from the recipe source. But once you look at the ingredients and process, and even before you taste it, you might see the potential of the promise.

And, ahhhh, have to be clear about something else. This is not your typical recipe, in that it’s not a list of ingredients and then the procedure, but rather a running chronology of both of those at once. Second, much like many passed-down grandma preps, why bother with pesky amounts.

And yet, and yet, here’s another of those magnetic headlines, drawing you in and prompting a give-it-a-go, especially with the added creds of coming from mom and appearing on IrishCentral. I have not made this yet, but if I do before next week will post the results.

“The best lamb stew recipe you ever had”  


  To the best of my recollection

And actually I have quite a bit of faith in the details here. It was on Julia Child’s tv show, not a rerun, back when this culinary icon was still among us.

Of course we wholeheartedly appreciated her straight-talking French techniques. But we also know she was subject to the occasional mishap.

In this particular instance, while the dish turned out just fine in terms of taste, something went bad with the surface, the appearance. All these years later I do not recall if it was a sweet and savory dish.

What I do remember quite clearly was her advice in either of those cases. To be ready to cover up a cosmetic oopsie {my word} on something sweet be sure to always have chopped nuts available. For savory, parsley. All better.

Items featured here also appear in our weekly Tip Tuesday posts on Twitter, Facebook & LinkedIn


Welcome to my kitchen and living room

  Here’s yet another novel idea from Trisha Yearwood, which I saw on her Food Network show. Most of us could agree that cheddar and apples make a darn good combo. One of my long favorite recipes uses cheddar in the topping for apple crisp, and lots of folks just simply plop a slice of the cheese on a slice of apple pie. So the Yearwood twist – using cheese crackers in the crumble atop apple pie. Take a look at her tasty idea. {Well that was rude, tell you about great recipe in my files and then nothing, so thinking I’ll feature it for the 03.20.20 Salon}

  After I got past my annoyance with the author for not telling the rest of us what the heck amigurumi is, I became AmiguruMe Eats: Make Cute Scented Crochet Foodsquite captivated with this Japanese art of crocheting items made 3-D usually with fiberfill. In this book, titled “AmiguruME Eats,” the items are mostly food but also plates, bowls, glasses, flatware, pots & utensils.

  The cuteness factor notches even higher when there’s a face, and yet another sense is brought into play with the addition of scents. Thinking this could even be great fun as a wall decoration, on a plate or other surface, for your own kitchen or a hostess gift. Btw, the book does include crochet lessons.

  So, guessing we can all agree there’s nothing wrong with french fries just as they are in all their golden glory. {Just ask Betty White!} But, if at some point you’d like to add just a quick hit of kicked up flavor, you might do what I did tonight. After they’re nice and hot, melt on some pepper jack. Oh yeah.

This week’s

  •  Photo credits – books-Amazon / Chewies-Deen site / Irish kitchen-IrishCentral
  •  Link sources – books & DVDs-Amazon / stew recipe-IrishCentral
  • Partnerships – Amazon

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

So far next week: Savory sauce on steak is just the beginning, Irish hangover cures, “Recipe for a Perfect Wife,” omg made the shrimp & grits

Last week, just below: restaurant dishes you can make at home, no clinking & other niceties, don’t take a fake, St Pat-ifying your kitchen, new MADA shirt on Zazzle, red wine braised red cabbage, tater-free hash browns, food of the ancients, cookie redux, Temple {Shirley} & trivia

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