Wrap up an easy party dish, July 19-25, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

♦  CatChat –  Misty previews this week’s salon  

  TIDBITS – grilling gone wild / off for the coffee, bound for the beer / flex your diet muscles    CS MARKETPLACE SPOTLIGHT – everyday ways to lose weight    FEATURED RECIPE – rock with rolls     TIP – hot & not    THE WEEK – go Med / egg bonanza / ps x 3 for all-in bread pudding

{There’s a new pic in my gallery showing how I tried to help mom, but she didn’t seem to appreciate it}

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  Wow! “Featured this season are new grilling techniques such as smoking with smoldering straw, and grilling with ash, flaming planks, hot iron and smoky salt slabs.” What? “Steve Raichlen’s Project Fire – Season 2.” On PBS starting July 20. In my reference, says Saturdays at 2:30 p.

  Pack your bags for a vacation highlighted by . . . coffee? . . . or beer? Maybe so for for the biggest fans of these beverages. The Apartment Guide has you covered for coffee with a rundown on the best destinations for a cuppa. And Food & Wine picks up the ball – or glass – for beer. Btw, that F&W page also, for you folks in the former category, has a story on the best coffee in every state.

  Have you caught up with the term, “flexitarian.” It is sort of self-explanatory but more of the descriptions I found said those who follow this diet platform tend to be mostly vegetarian, but eat meat sometimes. Some forego red meat though, others stay with organic or sustainable or responsibly raised. There is a proprietary site out of the U.K. and of course Amazon is all over it.

  CS MARKETPLACE SPOTLIGHT   

Say neener neener to “food fat traps” with my Dieter’s Survival Guide kindles

Find a veritable buffet of easy and powerful ways to help you avoid weight gain, and still enjoy the Dieter's Survival Guide: Avoiding the Fat-Traps in Everyday Situationsdining experience, in life’s everyday situations – home alone, on the road, in a fast food outlet, at the office or a party, and more – plus shopping “survival style,” long, smart lists of snacks and substitutes, and short lists of “sneaky-The Busy Person's Diet Guide - The at-a-glance version of Dieter's Survival Guidecises” and wardrobe tips.

It treats you to a fast course in savvy decisions AND satisfying selections. And you “graduate” knowing just how to balance practicality and pleasure with the goal of forever lookin’ good and feelin’ good.

It can be your sole field manual or it can dovetail with a separate diet or exercise plan. Either way, you can just pick and choose what you want to use, or go for it all. Choose either the full Guide at $4.99 or the “Busy Person’s” version at $2.99.

“Dieter’s Survival Guide” “Busy Person’s Diet Guide”

  FEATURED RECIPE  

Roll up an easy summer lunch with friends 

A Tasting Panel Selection

And this classic sandwich isn’t just easy. But tasty and pretty too. And great for get-togethers!

Start with flour tortillas spread fairly generously with mayo. Then just layer on all the components of a ham club, making sure the lettuce and tomatoes are as fresh as can be, the bacon is nice and crisp, lots of ham but sliced thin.

Have the ingredients stop just a little short of the far edge of the tortilla. Then just roll the whole thing up so that the mayo on the “naked” section of the tortilla glues it shut, and cut each roll into festive pinwheels.

As an alternative to the mayo you could also use cream cheese. Or, cream cheese mixed with a bit of ranch dressing. And of course, chicken or turkey versions or entirely different combos could be tucked in instead. Go for it, creative CS-ers.

  TIP  

Another favorite way to use tortillas

I love gyros and often indulge in a homemade version. One thing I’ve never figured out is how the restaurants manage to have the meat hot when the sandwich is served despite the chilled toppings.

So, came up with my own way. Two tortillas! Both warmed to make pliable, meat on one, another tortilla on top, tomato, onion, cuke sauce on that one, fold over and yum.

For other tips & technique in the kitchen, maybe take a look at my . . .

“50 Fun & Unexpected Prep, Presentation & Storage Tricks”

{what a hussy! again promoting her own books!}

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  Not planning to convert to a total Mediterranean diet any time soon, but given the continuing focus on its health benefits I’m thinking it’s probably a good idea to fold in some of those dishes now and then. Found this book “The 30-Minute Mediterranean Diet Cookbook,” 4 1/2 stars on Amazon, has some darn good sounding stuff. Now what to try first, the Italian Breakfast Bruschetta, Spicy Shrimp Puttanesca, Honey-Almond Crusted Chicken Tenders, or Chilled Dark Chocolate Fruit Kebabs???

  Oh do I love having discovered this website. Well not so much the site itself, egglandsbest.com, but rather the beautiful array of recipes there. And not just breakfast and brunch but good stuff for appetizers, main dishes, side dishes and dessert. The one I tried relied on our old friend the sheet pan, oven-baked scrambles with turmeric and tasty toppings.

  I opted for the unstirred version. If you would want scrambled but don’t want to do the stirring step, you can bake it as a “cake” and then crumble it afterward as shown. {If you want to know my partnerships, just look in the Links section on my Let’s Chat page {btw – nuts! – not these folks}.

  So in the 07.05.19 Salon we talked in My Week about an all-in bread pudding. Should have ‘fessed up about the sauce which also pretty much resulted from a scavenger hunt. It was about equal parts store-bought whipped vanilla frosting and Cool Whip, thinned with just enough {really, just drops} of lemon lime soda to make a spoonable consistency. Since discovered it’s pretty good with syrup too. Also think any bread pudding I make from now on, whether classic or “fridge roulette,” will have some kind of chocolate as part of the mix.

So far next week: wait till you see! Mega fun in the kitchen, yes, yes, yes, play with your food – it’s the entire Salon!

Direct access to Amazon homepage through my personal link

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 – books/amazon, all 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

FacebooktwitterlinkedinFacebooktwitterlinkedin

Mex makes salads exciting, May 31-June 6, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon 

  TIDBITS – cake plate trick / spicin’ / pubtime for pups {M – uh huh, and for kitties???}    CS MARKETPLACE SPOTLIGHT – behind the “Beard”    FEATURED RECIPE – s.o.b salads & free book  ♦  TIP – sammie upgrade    THE WEEK – Beard-ism / saucy discovery / fridge smarts

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  Elevate your desserts. Literally. The secret behind “The $0 Trick for Bakery Style Desserts” is . . . bowls. Even before you click through, be aware that we’re talking here about presentation, not recipes. But intriguing nonetheless.

  Want to spice up your life in some new ways? Discard that first thought and have a look at “13 Next Level Spices and Seasonings.” Truth be told, it’s quite likely some of these will be familiar to CS-ers, and probably already in the pantry. But the good news is there are recipes links for each of these flavor boosters – e.g., stuffed roasted pumpkin, blackberry cardamom mulled wine, pecan breaded pork chops with beer sauce, dark chocolate ice cream with Sichuan peanut brittele, lots more.

  When you’re serving ice cold brews on a hot summer day – don’t forget the dog. Yep, Rover can join right in with the quaffing thanks to “Good Boy Dog Beer.” It’s brewed like people beer but not fermented, and thus non-alcoholic. Just to be good parents, may want to get your vet’s take on the beverage before sliding one down the bar to your good boy or good girl.

  CS MARKETPLACE SPOTLIGHT   

Inside the mind of a culinary legend

The behind-the-catering-scene book “Hotbox” featured in our 05.24.19 Salon opens with a guest chef dinner at the James Beard Foundation, which made me realize how little I knew about this iconic chef, widely regarded at the First Foodie, though I now know that title may more appropriately belong to his mom. I learned that fact and so many other revelatory details in the PBS film, “James Beard.”American Masters: James Beard DVD

What a fascinating story his life tells, from childhood travails, to mom’s influence, to cooking in exchange for invites, to his founding role in The Four Seasons restaurant and its pioneering devotion to seasonal cuisine, to his personal and professional relationships, to his authorship of about a dozen cookbooks, to his ascent to legendary status, to his post-mortem inspiration for the James Beard Foundation and Awards.

The tale is vastly enriched by lots of perspectives from those who knew him best. The DVD is about an hour long, part of PBS American Master Series, four stars on Amazon, Prime Eligible, just under $10.

“James Beard” DVD    James Beard cookbooks    CS Fine Chefs shop

  FEATURED RECIPE  

Color, texture, flavor, ole! {s.o.b. – south of the border}

In our 07.06.18 Salon, we featured Irish salad with cheese. Although it was a fine dish with its shaved Dubliner, it wasn’t really a match for what I’d thoroughly enjoyed in a totally authentic Irish pub, crisp cool veggies topped with warm melty cheese. Onward. Decided to apply the idea to a Mex mix. The lettuces, green onion, black olives and serrano were cold from the fridge. Tomatoes room temp. And then melted cheddar, sour cream and lime wedges.

And making that one immediately gave me a taste for Mexican Tuna Dip, which I first discovered in Cabo San Lucas, and subsequently found right in one of my fave local restaurants. As the name implies, the lively mix of cilantro, onion, tomato, jalapeno, mayo is intended as a dip but is actually quite a treat on toast or lettuce.

It also occurred to me that the melty salad could be an entree with the addition of a bit of rotisserie chicken, and then avocado making it even more substantial. Btw, with cheese pretty much all over this one, it’s a bit more like that Irish salad that started the ball of fun rolling.

Meanwhile found this Kindle book on Amazon, covering Mexican side dish and main dish salads. It doesn’t have any reviews yet but we may not care – it’s free! Yay!

“Mexican Salads”

♦  TIP  

Sammie glamour

In one of the demos in the Beard DVD there was such an easy way to turn a humble sandwich into a pretty picture. It was his signature combo of onions and homemade mayo on bread that in some versions is cut into rounds, but here it was triangles.

Then the magic. More mayo was spread on the outside and then the sandwich edges were rolled in freshly chopped parsley. Depending on the filling, thinking this could also be dill, basil, oregano, etc.

In my take – pastrami, Swiss, lettuce and tomatoes, with parsley – as you can see I left one side ungarnished to contrast with the layers of filling. For you creative CS-ers, the variations are endless.

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  I just loved that James Beard DVD, felt like just about anyone interested in food could comfortably have a nice chat with him despite his fame. One of the quotes in the film is especially endearing to us CS-ers who love freshness and flavor and hate wasting food and money: “It is true thrift to use the best ingredients available. Use them carefully and wisely and you will have less waste than if you searched for bargains and end up with a full garbage pail.”

♦  Just like some headlines can draw in the food-inclined, so for sure can some recipe names. Would you agree that “Comeback Sauce” might fall smack into that category? I first came across this reference in Food & Wine where it was served with grilled shrimp, and then in short order in the “Comfort Food Shortcuts” cookbook {02.22.19 Salon} where it teamed up with mashed potato crusted flounder. Not too surprisingly, google is all over it. Since as I’ve learned it’s a southern tradition, I made the really good one from “Southern Living.” Great on wings!

  So this is a good idea. In a recent episode, Ree Drummond not only cleaned out her refrigerator, but then, aha, moved the items with the closest expiration dates to the front of the shelves. I had recently washed my fridge from stem to stern and now, thanks Ree, added step two. Another way to help minimize waste!

So far next week: brunch bounty, chocolate peanut butter mousse, chocolate cookbook, make a sandwich cake, chocolate tip {sensing a theme here}, anti-anxiety foods, hello Mezcal, the ol’ pub in the yard trick

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 – dvd/Amazon, all 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

FacebooktwitterlinkedinFacebooktwitterlinkedin

Melty Chocolate Filled, Chocolate Chip Sandwich Bars, April 26-May 2, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon 

  TIDBITS – pan talk / cookies in a jiffy / ghostly marinade    CS MARKETPLACE SPOTLIGHT – Mother’s Day food gifts {M – bummer, never had kittens, no gift  FEATURED RECIPE – ohmyohmyohmy    TIP – playing in the whipped cream    THE WEEK – dukkah doings / chocolate Guinness donuts – made ’em / sweet hack for Featured Recipe

Misty’s History    Misty’s Gallery

♦  TIDBITS  ♦

Newsy, schmoozy stuff for cooks 

  Did you know your baking pans can talk to you. Maybe not in out-loud words, but according to “What the Numbers on the Bottom of Your Casserole Dishes Mean” by MyRecipes, they can tell you dimensions, capacity, even possibly brand if you have one that is incognito. A linked chart helps with conversions.

Do you ever have a “Yikes, the cookies!!!” moment? As in, Yikes, I need cookies for the {bake sale, team treat, classroom party, baby shower, etc} . . . by . . . {this afternoon, this evening, tomorrow morning}! It’s going to be OK, have a cup of tea, or your beverage of choice, and browse these “7 Cookies You Can Make In Under An Hour.” Minimal ingredients, some maybe waiting in your pantry, easy prep, fast baking. Shown, the chocolate drizzled macaroons.

You can bypass the Get Recipes tab, if you want, and just click on the red-underlined item in each description. So, the seven: No-bake peanut butter cookies, raspberry-hazelnut macaroons, vanilla crescents, chocolate almond bars, coconut macaroons, butter cookies, melt-in-your-mouth shortbread.  Thank you Food & Wine.

Marinate meat with yogurt? This story on the Taste site says “It works. It works very well. A better story is: Why does it work, and what’s the best way to go about it?” And then guess what? It answers those two Qs and you can be on your way to a promised world of tenderness.

♦  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

CS Marketplace – Cook-friendly books, videos, tees & sometimes more

BJN’s Eclectic Offerings Page

♦  FEATURED RECIPE  

Woohoo for Ooey Gooey

Salon friends, are any of you like this too? Certain headlines just pull me in like a bog on the moors {darn Rhys Bowen books}. This time it was Food & Wine’s “10 Ooey Gooey Desserts You Should Definitely Be Eating.”

Our choice shown here? Gooey Chocolate Chip Sandwich Bars – so gooey rich, so gooey good. One thing, phooey on waiting for the bars to cool completely. They are beyond decadent when still a little warm and soft. Oh my.

Just some of the others: chocolate ganache bread pudding, molten chocolate cake with caramel filling, butterscotch pots de creme with caramel sauce, chocolate peanut butter brownie banana splits. Is anyone else’s waistline in a panic that you might work your way through the entire list.

Recipe    The rest of the ooey gooey recipes

♦  TIP  

Whipped cream as a toy

As kids we were likely told not to play with our food. As adults, heck, we’ll play all we want. Even with – or maybe especially with – whipped cream!

Competitive bakers, Chris Taylor and Paul Arquin, also on the Taste site, found a way to play – sculpt, carve, write upon, etc – with the stuff. And the one step itThe New Pie: Modern Techniques for the Classic American Dessert takes for it to become this kind of edible version of modeling clay couldn’t be easier. Since you can write on it, might want to take another look at the food color pens we used on the taters in our 04.05.19 Salon.

And the fun goes on. With ways to trick out whipped cream so it lasts in the fridge. And with recipes including one for chocolate intensive Pie of the Tiger.

You might also want to check out the duo’s book, “The New Pie.” Four and a half stars, No. 1 new release on Amazon, Kindle and hardcover, Prime eligible.

Sculpting – and more – with whipped cream    “The New Pie” cookbook

♦  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  Thus far, contributors and I have found these fave ways to enjoy Dukkah seasoning {Tidbits & Marketplace, 04.05.19}: on banana dipped in peanut butter, {a natural} banana dipped in Nutella, celery filled with soft cream cheese, olive oil for dipping bread, and plain hummus, but the best was in butternut squash soup.

The Chocolate Guinness Donuts, first featured as a Tidbit in our 03.22.19 Salon, are currently cooling on my counter, or five of the six are 😊. You don’t really taste the Guinness, rather just an extra touch of richness. In a while I’ll dust them with confectioners sugar as you’ll see in the photo.

  Note that these are quite dense, and while that’s generally my preferred texture, thinking next time I might see what a carton of yogurt might do. Hopefully won’t interfere with the flavor which is excellent.

  Thinking if I ‘fess up way down here, maybe the recipe creators won’t see it. OK, here it is – yes, guilty – for our Featured Recipe I did use Tollhouse refrigerated chocolate chip cookie dough.

So far next week: famous roast chicken, chicken “insurance,” Martha’s foolproof recipes, cheesy Mex salad x 2, tricky lemon, malt powder haha, two new places for celeb chef dining

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 – MD gifts/Amazon, whipped cream/Taste, all 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

FacebooktwitterlinkedinFacebooktwitterlinkedin

Irish Guinness Beef Stew, March 15-21, 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 oopsies / mac salad, classic & more / where the chefs go    CS MARKETPLACE SPOTLIGHT – food as fiction star    FEATURED RECIPE – simple tasty stew {M – I’ll have some, hold the veggies}   TIP – soda bread & other buttermilk delights    THE WEEK – combine the three subjects and you have cocktail hour & entree

Misty’s History    Misty’s Gallery

♦  Tidbits  

Newsy, schmoozy stuff for cooks 

Yikes, could any of us really be making over 100 mistakes in the kitchen. For CS-ers, probably not, but we might be making some of them. MyRecipes shows us how to mend our wayward ways with this roster of “130 Extremely Common Kitchen Mistakes and How to Fix Them.” Could browse the whole list, or maybe just use your page’s search function to see if a particular problem is covered.

Probably nowhere in the world is mac salad as revered as it is in Hawai’i. The basics are overcooked mac, Hellman/Best mayo, and finely grated onion. Where it goes from there determines if it’s tasty or just filling. The Taste newsletter has an interesting story on the island view, some restaurant variations, accompaniments, and then a recipe for a classic version. Btw scroll to the bottom of their page if you’d like to sign up

  The food is reportedly first rate, progressive yet traditional, and most of all “unfussy” according to this nytimes article about Yardbird – Hong Kong birthed by Canadian-born owners – soon to bring its vibe to the USA, starting in Los Angeles. Two reasons you might care – first because you just may want to try some of these simple preps at home, and second because you just might find yourself tableside or barside chatting with – and drawing secrets from – top level chefs who apparently flock {sorry!} to Yardbird.

  CS MARKETPLACE SPOTLIGHT   

Rhys Bowen’s “The Twelve Clues of Christmas”

Calling on the lexicon of the book’s 1930s setting, this is a dashed good tale, alive with characters you’d like to join in the drawing room for afternoon sherry. Including – yes – Noel Coward.

Are there some narrative gliches? I’d say a few, but what do I know. Bowen is a hugely successful mystery writer whose works often reside on best seller lists.

More to the point for CS-ers, it’s rich in detail about the many fine meals served during the 12 days of a holiday get-together of family, friends and strangers in a large mansion in a small English village. The plan is a “perfect old fashioned English Christmas,” but – oops – pesky murders get in the way.

As another bonus, when finally the perps are unmasked and the ends tied into a pretty bow – recipes! Mincemeat pie, sausage rolls, Christmas pudding, brandy butter and more. Plus blurbs on the parlor games played and holiday traditions observed.

First found Bowen in a mystery writers cookbook {12.14.18 Salon}. Would I read her again – you bet!

“The Twelve Clues of Christmas”    Bowen’s other books

“Mystery Writers of America Cookbook”

CS Marketplace – Cook-friendly books, videos, tees & sometimes more

BJN’s Eclectic Offerings Page

  FEATURED RECIPE  

Still time to make Irish Guinness Stew for St Pat’s 

It’s actually a pretty simple prep. Some chopping of course, but then it’s just a matter of IRISH: How To Be Irish + The Big Irish Cookbooksimmering until the beef is fall apart tender.

If you hate fat as much as I do, you’ll want to buy a piece a bit more than the required 2 lbs so you have that much after trim. Not talking about just marbling – that’s good stuff.

Also, I did add peas & carrots. And looking at their pic {Salon, just below}, though the recipe doesn’t call for the latter, looks like they did too.

All in all though, this was a pure dish that let the beef and beef flavor shine. Need some other Irish dishes in a hurry? Browse the instant Kindle choices at the second link.

Recipe    Irish cookbooks on Kindle  

  TIP  

“Eurekae!”

Eureka – I found it! – I’m guessing is singular  So . . . calling on my Latin classes of {censored} years ago, taking a leap of faith that my title is plural.

Back story – I certainly don’t dislike bottled Ranch dressings and use them quite a bit. But every now and then would like one that tastes more like the fresh-made versions found in some restaurants.

Accordingly, embarked on a quest to make my own {still ongoing}. Problem, though, what to do with the leftover buttermilk. Turns out – lots of things.

Thank you google for this page of possibilities. One was a recipe for slow cooker oatmeal, which I applied to a regular batch and yay one more way to make the cereal more palate-friendly. The recipe I did use was for Irish soda bread, on The Kitchn website, and I think it was just as good as the one I usually buy at Sprouts. Loooooove it toasted, and a bit of apricot preserves can’t hurt either.

Getting rid of – eh, that is using up – buttermilk

Irish Buttermilk Soda Bread recipe

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

Do you like tequila? I sure do like not-too-sweet margaritas, and occasionally a little glass of a nice tequila. Nice? For me that means smooth and rich, just enough sensation on the throat to know you just had a sip of the yield of the blue agave. Have for now found my number one fave – El Padrino. And nope, not a sip or cent in compensation, likely don’t even know of the mention.

Sometimes you just don’t want to cook. And sometimes a serendipitous thread leads you to tasty alternative. So in that article linked in the 02.22.19 Salon on ube, there was a mention of Jollibee, which coincidentally recently opened here in town and which had garnered woohoos on our Nextdoor app.

–  Now, tried it. Seems extra juicy, maybe the citrus marinade google shows for most recipes? And when paired with a bit of crunchy breading, a good bite indeed. Misty? Hoovered it!

  Actually finished those rye croutons some time back, but just remembered something else I wanted to mention about them. Great just on their own! Afternoon munch, cocktail companion, late night snack. {caution on the latter, morning garlic breath}

So far next week: Guinness donuts, another mug cake, Martha’s wisdom, Thin Mint/banana cream pie w/pb, cheese tips, upgrade your morning toast, culinary lesson

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

Any transactions are solely between the direct buyer and direct seller

Photo credits: book pix/Amazon, all others my own

All pages ©2019 CooksSalon.com

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

FacebooktwitterlinkedinFacebooktwitterlinkedin

Cheese and more cheese, March 8-14, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat – Misty previews this week’s salon  

♦  TIDBITS – rich rib-eye / best bacon methods {M – mom, may I suggest you try all of them} / honoring Bourdain     CS MARKETPLACE SPOTLIGHT – kitchen art    FEATURED RECIPE – hot & cheesy spaghetti    TIP – cheese storage    THE WEEK – Martha Manual, first look / Irish Guinness Stew / oh-oh

Misty’s History    Misty’s Gallery

♦  TIDBITS  ♦

Newsy, schmoozy stuff for cooks 

  If you’re going to indulge, might as well go for it. Food & Wine shows the way down this culinary path with its prep for Butter-Basted Rib Eyes. Ye gods, this is my favorite cut anyway, and seldom say no to butter, so for all of us in this “bunch,” let’s give it a whirl.

  We all pretty much know how to cook bacon. But . . . do we know the best way to cook bacon. Food 52 gives us the benefit of their research {oh, the sacrifice!}, for turning out perfecto strips. But . . . the answer has a bit to do with your preferences. In that regard, still helpful. Tune in here for the results.

  Oh, this is nice. Food & Wine reports that Chef Bourdain’s native New Jersey is creating an Anthony Bourdain Food Trail, linking the state’s 10 restaurants that were featured in the NJ episode in season 5 of “Parts Unknown.” On that itinerary, a roadstand, inn, deli, oyster house, steakhouse, and more.

♦  CS MARKETPLACE SPOTLIGHT  ♦ 

Sprucing up for Spring? How about some kitchen art

Which is to say, how about some kicky food posters to give your kitchen or dining nook a colorful newHome Comforts Framed Art for Your Wall Kitchen Casserole Tomato Mozzarela Baking Dish 10x13 Frame look? Shown here, just a couple of the many artsy possibilities available.

As you scroll through the various options you’ll see designs dedicated to herbs & spices, fruits & vegetables, casseroles & ethnic foods, coffee & tea, beer & wine, dishes & utensils, chefs wall26 Canvas Prints Wall Art - Still Life Various of Spices on Rustic Wooden Table Food/Kitchen Concept | Modern Wall Decor/Home Decoration Stretched Gallery Canvas Wrap Giclee Print - 12" x 18"& kitchenware, collages & sayings.

For friends who like to cook, or are just food-a-philes, this could be a nice housewarming gift. Or any occasion gift.

Some are already framed. Others await your special touch. Saw several at $9.99.

All on Amazon    Spice poster    Casserole poster    Top rated food posters

CS Marketplace – cook-friendly books, videos, tees & sometimes more

BJN’s Eclectic Offerings Page

♦  FEATURED RECIPE  

If you like melty cheese dishes, this could be the cookbook for you 

Although our featured prep is quite spicy, most of what is delivered to the plate is kind to the palate in the “Hot & Cheesy” cookbook. All in 390 pages by James Beard winning Clifford A Wright.

So what will you find? Meat & vegetable creations, pizza & pasta, sandwiches & crepes, rice & egg preps, sauces & dips, and both sweet & savory pastries.

In addition to such cheesy choices as hot crab dip, bacon-onion rolls, pork chops stuffed with pecans and bleu cheese, chicken grilled with ham & cheese, there are ethnic classics including saganaki, raclette, queso fundido and fondues. Great tips too for selecting, measuring, cooking, serving and storage.

Our Feature, Spaghetti with Fresh Chiles, is not only tasty but pretty as well {but OK, maybe not a cardiologist’s fave}. After a bit of chopping involved, brief cooking, it’s smooth sailing to the table. A nice counterpoint, salad with cucumbers.

Recipe  ♦  “Hot & Cheesy” cookbook    Other Wright cookbooks

♦  TIP  

Keeping the cheese

If your household is like mine, cheese doesn’t stay around very long. But on those occasions when maybe you bought a larger size, or perhaps have a lot of different kinds, you sure don’t want any of it to go bad. After trying different methods, this is what I’ve found works best . . .

Leave it in the store package, which you’ve cut along the top on three sides. After each use tuck the wrapper tightly around on all sides, and then place it in a zip bag, wrapping that tightly around after squeezing out as much air as possible.

Btw, this cheese tip is one of the 50 food and kitchen tricks in my kindle book on Amazon – 99 cents.

“50 Fun & Unexpected Food Prep, Presentation & Storage Tricks”

♦  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  Just started looking through Stewart’s new book, “The Martha Manual.” As the title promises this big tome is chock full of techniques for life’s necessities – cleaning, organizing, repairing, laundry – and then some of the more creative aspects – decorating, crafts, gardening, pet care, entertaining and yep cooking. We’ll look at that latter section soon and share in an upcoming Salon.

  Stew instead? In our Feb 15 Salon we featured Irish potato cakes, on a page that filled in the rest of the meal with roast chicken, sides, brown bread & dessert. But the same source, Irish Central, not surprisingly also offers us a prep for Irish beef stew, enriched with Guinness. Thinking that the brown bread would be a great accompaniment for this hearty dish. I’ll let you know how it turns out.

  Took baby steps this week on the way to finally learning to use a mandolin. Pray for my fingers.

So far next week: Guinness stew, “jolly chicken,” fave tequila, foodie fiction, and I’ll rye if I want to 

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

Any transactions are solely between the direct buyer and direct seller

All pages ©2019 CooksSalon.com

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

 

FacebooktwitterlinkedinFacebooktwitterlinkedin

Martha Stewart’s Chocolate-Crusted Cheesecake with Raspberries, for June 8-14, 3018

  CatChat – Misty’s preview  

Martha Stewart’s cheesecake  {M – did you save me any cream cheese?  Fish tricks    No bad food for you {M – none for me either!  The Guinness secret    For your wine, and maybe more    Something new from Martha    shaping up flour tortillas {M – I could do that but she may not like my way Barbara’s week: saucing a Benedict, mayo-ing a steak, Dorito-ing shrimp    The Spotlights

{M – If you want to take a look,  my mom has added two new pictures to my Gallery}

Misty’s History    Misty’s Gallery

 

Tidbits 

Newsy, schmoozy stuff for cooks 

  Eating fish is usually good for us, but maybe not always so much for the health and well being of the balance within our waterways. In a story in the beautiful “Saveur” magazine, celeb chef Eric Ripert has some ideas about how to fully enjoy the bounty of the seas in a responsible way.

Here also, and as well as in the definitive book “Fish Without a Doubt” by fishmaster Rick Moonen, are resources for sustainability plus buying and cooking tips. Shown here is salmon tandoori from that book, which actually covers this oven roasting technique in a recipe for tandoori sable   Go, fish  Moonen’s book

  As you may know {or hopefully don’t}, bad food will take revenge upon your body in truly rude ways. You might be able to at least sometimes avoid this situation by following the warnings “Reader’s Digest” offers in its online newsletter.  Eat good

  Whenever folks of a certain age are asked what they think got them to that point, I always wonder if they actually know. But then, sometimes, you just sort of want to believe the stated secret to longevity. As with this 100-yr-old English woman, as “Food & Wine” tells us, who drinks Guinness every day. It’s a cute story that also talks about her Guinness-themed birthday party in the nursing home.  Sláinte! 

CS Marketplace Spotlight

I was just extracting a bit of libation from my wine cooler and it occurred to me that I’ve had this boffo appliance for almost 20 years. Wow. And it’s so nice at keeping the whites at the perfect temp, not chilled to death as they would be in a regular fridge.Koldfront TWR160S 16 Bottle Thermoelectric Freestanding Wine Cooler

Now mine is by Magic Chef, but actually others are just as highly rated on Amazon, so if you happen to favor particular brands you can possibly find those too. They range from 6-bottle to 90+ though at that level they start calling them free standing wine cellars. And many are Prime eligible.

The one shown, though a different brand, is similar to mine which easily sits on a kitchen cart. Note that the page I’ve linked covers just those rated 4 stars and up. Btw, I also store my coffee in it since it’s so close to the brewer.

Browse coolers here  ♦  CS MarketplaceColoring Book for Adults: Amazing Swirls

IN THE OTHER SPOTLIGHTS ON THIS SITE

  Adult Coloring Books on the Nice Life Books page

Just one example shown here

  A heartwarming video on the DoggieShirtz page

From dying to thriving

 

Featured Recipe  

Cook like Martha

There were already several ways to emulate Martha Stewart’s polished way of cooking. Consider all the recipes, tips, techniques and demos in her cookbooks, blog, magazine, pbs demos, youtube, online newsletter, am I forgetting anything, probably. But now there’s one more.

Thanks to “Food & Wine” magazine for reporting the debut of Martha Stewart Food, her own line of pantry staples – brownie mix, pasta sauce, olive oil and more. And it’s Macy’s that snagged the right to be the showcase.

Meanwhile, if you’d like to cook, or not in this case, a cool no-bake cheesecake with chocolate crust and fresh raspberry garnish like Martha, here you go. And yay, there’s a demo.

Recipe  ♦  Martha’s cookbooks on Amazon

Martha’s videos on Amazon {have to scroll a bit}  ♦  Food & Wine

 Tip  

Saw a cute trick in the Kraft magazine “Food & Family.” To create a taco shape with flour tortillas, brush melted butter on both sides, fold in half and place three each down the long side of an inverted muffin tin, and then two each {on the end cups} on the short sides – 10 total – and then bake at 325 18-20 minutes or until lightly browned. Btw, this was actually for a dessert so the tortillas were also sprinkled with sugar and cinnamon.

A Peek at My Week

  Well this was darn good. I was out for breakfast and saw Shrimp Benedict on the menu, and even though I ended up ordering something else, that stayed on my mind. So this week cooked some medium size shrimp in water liberally seasoned with Old Bay, poached some eggs, toasted some English muffins – and then what I think made it really work, mixed {eyeballed measures} mayo, ranch dressing, parsley, fresh lemon juice and hot sauce, lightly heated. Next time will order that at the restaurant and see if I like it as well {!}

  And speaking of mayo, I was sure a skeptic about this one. Was on the Hellman’s site and happened to see their suggestion to use mayo and some other ingredients {recipe} as a steak marinade. Even more surprising, when I googled this technique I found others that also used just mayo, but with maybe just salt and pepper, then left on as the steak goes on the grill or in the pan. Really? Tried it in a HOT pan. Wow good sear, tasty crust, juicy meat.  Btw this was just adding s&p, next time will go full Hellman’s take.

  Finally used up the Doritos, yay! This was actually week before last when the exp date was ringing alarm bells ever louder. So, crushed them up with the remains of a well used bag of potato chips, a little shredded coconut, some seasoning, and voila! a great crispy coating for fried shrimp. Truth be told I don’t fry a lot of stuff, but a quick dip in flour, then beaten egg, then the crumbs, actually in a a shallow pool of oil and butter, made for a darn good main dish and the next day’s sandwich filling.

R.I.P. Ella Brennan, 92, doyenne of Commander’s Palace, which launched the careers of such culinary luminaries as Emeril Lagasse, Paul Prudhomme and Carlos Guia

and to

Anthony Bourdain who could bring the world to a common table

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

FacebooktwitterlinkedinFacebooktwitterlinkedin